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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. Chapter 36. Buffet Presentation. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. On Cooking Labensky, Hause & Martel. Chapter 36. Buffet Presentation. Class Name Instructor Name Date, Semester. On Cooking

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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

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  1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

  2. Chapter 36 BuffetPresentation Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

  3. Chapter 36 BuffetPresentation Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

  4. Key Terms grosse piece risers

  5. Learning Objectives 36.2 36.1 After this lecture, you should be able tocomplete the following Learning Objectives Understand the basic principles ofbuffet presentation Use a variety of techniques to createand maintain appealing buffets

  6. Learning Objective 36.1 Understand the basic principlesof buffet presentation

  7. 36.1 Basic Principles of Buffet Presentation Theme Sets the toneof the event Defines menu, decorations, props, linens, and dinnerware

  8. 36.1 Basic Principles of Buffet Presentation Offer Foodsand Dishes… Featuring different principal ingredients Cooked bydifferent methods With different colorsand textures Appropriate both seasonally, and forthe time of year

  9. Learning Objective 36.2 Use a variety of techniques to createand maintain appealing buffets

  10. 36.2 Create and Maintain Appealing Buffets The chefshould consider: Height Pattern Color Texture and shape Negative space Grosse piece Centerpiece with a large piece of the principal food

  11. 36.2 Create and Maintain Appealing Buffets • Portioning, serving and replenishing • Presentinghot foods • Presentingcold foods Arranging Food on a Buffet Flow Spacing Reach Accompaniments Centerpieces Decorations Labels Risers Boxes covered with decorative items used as a base

  12. 36.2 Create and Maintain Appealing Buffets Single-SidedBuffet

  13. 36.2 Create and Maintain Appealing Buffets Double-SidedBuffet

  14. 36.2 Create and Maintain Appealing Buffets Buffet Divided into Two Zones Zone 1 Zone 2

  15. 36.2 Create and Maintain Appealing Buffets • Four-StationBuffet Station… 1

  16. 36.2 Create and Maintain Appealing Buffets Station… 2

  17. 36.2 Create and Maintain Appealing Buffets Station… 3

  18. 36.2 Create and Maintain Appealing Buffets Station… 4

  19. Chapter Summary 36.2 36.1 Understand the basic principles ofbuffet presentation Use a variety of techniques to createand maintain appealing buffets

  20. Chapter 36 BuffetPresentation END On Cooking Labensky, Hause & Martel

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