tailieunhanh - Lecture Modern buffet presentation - Chapter 3: Buffet stations: equipment, service, and setup

After studying this chapter you will be able to understand: Describe the importance of food safety for buffets, identify the proper holding temperature for foods on the buffet, identify all the safety considerations for buffet service, discuss the function of stations on a buffet,. | Chapter 3 Buffet Stations: Equipment, Service, and Setup Learning Objectives Describe the importance of food safety for buffets. Identify the proper holding temperature for foods on the buffet. Identify all the safety considerations for buffet service. Discuss the function of stations on a buffet. Identify the different types of stations that can be incorporated into a buffet. Identify the standard table sizes. Describe different types of hot holding equipment. Describe different types of fuel sources for hot holding equipment. Identify different types of hot rocks. Describe different types of cold holding equipment. Explain the advantage of using single-serving and small plate presentations. Identify different types of vessels that can be used for single-serving and small plate presentations. 1 All the World’s a Stage The buffet has to be so well rehearsed that the show goes on without the audience ever aware of a glitch. All the World’s a Stage (cont’d) Safety First and Foremost . | Chapter 3 Buffet Stations: Equipment, Service, and Setup Learning Objectives Describe the importance of food safety for buffets. Identify the proper holding temperature for foods on the buffet. Identify all the safety considerations for buffet service. Discuss the function of stations on a buffet. Identify the different types of stations that can be incorporated into a buffet. Identify the standard table sizes. Describe different types of hot holding equipment. Describe different types of fuel sources for hot holding equipment. Identify different types of hot rocks. Describe different types of cold holding equipment. Explain the advantage of using single-serving and small plate presentations. Identify different types of vessels that can be used for single-serving and small plate presentations. 1 All the World’s a Stage The buffet has to be so well rehearsed that the show goes on without the audience ever aware of a glitch. All the World’s a Stage (cont’d) Safety First and Foremost Time, temperature, and food handling govern the setup of the buffet. Never hold food at room temperature for more than 2 hours. Maintain food at the correct temperature for the correct amount of time. Food handling: use gloves, tongs, spatulas, and appropriate serving utensils. Safety First The triumvirate of time, temperature, and food handling govern the methods for setting up the buffet; it does not matter how beautiful the buffet looks if the food is not safe to eat. The primary function of buffet equipment is to maintain food at the correct temperature for the entire time that it is on display. Foods that are set out on a platter without a temperature control (hot or cold holding equipment) should be plated in small portions, continuously monitored, and never left out for more than 2 hours at room temperature. If the ambient conditions are above 78°F/26°C , caution must be exercised. Do keep a time limit of 2 hours for food to be on the buffet at normal ambient temperature without

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Buffet stations
• Practice makes perfect
• Modern buffet style
• Waste management
• Executing the buffet
• Equipment for hot holding
• Buffet recipes
• Reconstituting dried mushrooms
• Client meeting
• Mise en place
• Hors d’oeuvre
• Cocktail party menu
• Porcini mushroom powder
• Saffron risotto
• Juicing lemons
• Zesting citrus
• Roasting peppers