![C H A P T E R THIRTY-SIX
BUFFET PRESENTATION
“ Strange to see how a good dinner and feasting reconciles everybody.
– Samuel Pepys, English artist (1633-1703), in his Diary
”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-1-320.jpg)
![After studying this unit 2
BUFFET PRESENTATION
You will be able to:
– Understand the basic principles of buffet
presentation
– Use a variety of techniques to create and
maintain appealing buffets
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-2-320.jpg)
![Planning the Buffet 3
BUFFET PRESENTATION
Theme
– Sets the tone of the event
– Defines the menu, decorations, props, linens
and dinnerware
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-3-320.jpg)
![Menu Planning 4
BUFFET PRESENTATION
Offer foods and dishes:
– Featuring different principal ingredients
– Cooked by different methods
– With different colors
– With different textures
– That are seasonally appropriate
– That are appropriate for the time of year
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-4-320.jpg)
![Arranging Food on Serving
Pieces 5
BUFFET PRESENTATION
The chef should consider:
– Height
– Pattern
– Color
– Texture and shape
– Negative space
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-5-320.jpg)
![Designing the Buffet 6
BUFFET PRESENTATION
A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-6-320.jpg)
![Arranging Food on a Buffet 7
BUFFET PRESENTATION
Flow
– Food must be placed in a logical order
Spacing
– 1 linear foot for each item on the buffet
Reach
Accompaniments
– Should be located close to the food they go with
Centerpieces
– Increase the visual appeal
Decorations
Labels
– Attractively printed cards with the name of each dish
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-7-320.jpg)
![Double-Sided Buffet 8
BUFFET PRESENTATION
A well-designed
double-sided buffet
offers the same
food on each side
of the table. This
allows twice as
many diners to
approach the buffet
at the same time.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-8-320.jpg)
![SAFETY ALERT - Buffets 9
BUFFET PRESENTATION
Do not add new food to old
Do not use a chafing dish to heat food
Check temperatures regularly
Be careful of steam when changing pans in a
chafing dish
Provide clean utensils
Provide an ample supply of plates
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-9-320.jpg)
![Presenting Cold Food 10
BUFFET PRESENTATION
Serve in relatively small quantities
Place foods on a bed of ice when possible
Change un-iced items regularly
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel](https://image.slidesharecdn.com/chapter36-130128102154-phpapp01/85/Chapter-36-10-320.jpg)
Chapter 36
- 1. C H A P T E R THIRTY-SIX BUFFET PRESENTATION “ Strange to see how a good dinner and feasting reconciles everybody. – Samuel Pepys, English artist (1633-1703), in his Diary ” Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 2. After studying this unit 2 BUFFET PRESENTATION You will be able to: – Understand the basic principles of buffet presentation – Use a variety of techniques to create and maintain appealing buffets Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 3. Planning the Buffet 3 BUFFET PRESENTATION Theme – Sets the tone of the event – Defines the menu, decorations, props, linens and dinnerware Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 4. Menu Planning 4 BUFFET PRESENTATION Offer foods and dishes: – Featuring different principal ingredients – Cooked by different methods – With different colors – With different textures – That are seasonally appropriate – That are appropriate for the time of year Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 5. Arranging Food on Serving Pieces 5 BUFFET PRESENTATION The chef should consider: – Height – Pattern – Color – Texture and shape – Negative space Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 6. Designing the Buffet 6 BUFFET PRESENTATION A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 7. Arranging Food on a Buffet 7 BUFFET PRESENTATION Flow – Food must be placed in a logical order Spacing – 1 linear foot for each item on the buffet Reach Accompaniments – Should be located close to the food they go with Centerpieces – Increase the visual appeal Decorations Labels – Attractively printed cards with the name of each dish Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 8. Double-Sided Buffet 8 BUFFET PRESENTATION A well-designed double-sided buffet offers the same food on each side of the table. This allows twice as many diners to approach the buffet at the same time. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 9. SAFETY ALERT - Buffets 9 BUFFET PRESENTATION Do not add new food to old Do not use a chafing dish to heat food Check temperatures regularly Be careful of steam when changing pans in a chafing dish Provide clean utensils Provide an ample supply of plates Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
- 10. Presenting Cold Food 10 BUFFET PRESENTATION Serve in relatively small quantities Place foods on a bed of ice when possible Change un-iced items regularly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel