presentation of buffet module

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BUFFETS BUFFETS MODULE OUTLINE MODULE OUTLINE Module 22 Module 22 Code 901 583 Code 901 583 45 hours 45 hours

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Page 1: Presentation of Buffet module

BUFFETSBUFFETS MODULE OUTLINE MODULE OUTLINE

Module 22Module 22 Code 901 583Code 901 583 45 hours 45 hours

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Overall ObjectivesOverall Objectives

This module introduces the students to various types of This module introduces the students to various types of buffet made and created with and for food buffet made and created with and for food presentation. The students are expected to participate presentation. The students are expected to participate the planning and execution of the work. The Buffets the planning and execution of the work. The Buffets module is twinned with the Culinary Decoration module module is twinned with the Culinary Decoration module combining the cooking of food with the presentation. combining the cooking of food with the presentation. This allows the students to have the opportunity of This allows the students to have the opportunity of display the food in a visual attractive manner. In the display the food in a visual attractive manner. In the Buffet Module the students also have the opportunity of Buffet Module the students also have the opportunity of dealing directly with the clients and sharing their new-dealing directly with the clients and sharing their new-found knowledge of the foods the have prepared and found knowledge of the foods the have prepared and decorated.decorated.

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Expected performanceExpected performance The student must :The student must : Attend all MEP classes and Buffet servicesAttend all MEP classes and Buffet services Wear complete and clean uniform. No jewelry, no watches and Wear complete and clean uniform. No jewelry, no watches and

shaved for the male student.shaved for the male student. Be prepared and organized – have a pen/pencil, plastic covers for Be prepared and organized – have a pen/pencil, plastic covers for

recipes and a complete tool box. recipes and a complete tool box. READ THE RECIPES BEFORE TO START PLANNING THE READ THE RECIPES BEFORE TO START PLANNING THE

WORKWORK.. Work in an assigned station with fellow classmates in a positive Work in an assigned station with fellow classmates in a positive

manner and be able to receive an d carry out orders given by manner and be able to receive an d carry out orders given by classmatesclassmates

Season and present foods correctly in order to accentuate themSeason and present foods correctly in order to accentuate them Bring forth new-found Culinary Decoration skills and blend them Bring forth new-found Culinary Decoration skills and blend them

into the Buffetinto the Buffet Participate in the planning and execution of the work.Participate in the planning and execution of the work. Define the basic principles of Buffet stylesDefine the basic principles of Buffet styles Observe Hygiene and Safety rulesObserve Hygiene and Safety rules

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Final Evaluation Final Evaluation Final practical exam consisting of an evaluation of all buffets services Final practical exam consisting of an evaluation of all buffets services where all must participate to very best of his/her ability and meet all where all must participate to very best of his/her ability and meet all the following requirements .the following requirements .

The student must:The student must:

Plan the workPlan the work 25 %25 %

Adopt a professional attitude and behaviors during all MEP and Adopt a professional attitude and behaviors during all MEP and services classesservices classes

20 %20 %

Do the mise en place, decorate, and arrange a buffet Do the mise en place, decorate, and arrange a buffet 30 %30 %

Make a correct interpretation of the order and needs during MEP and Make a correct interpretation of the order and needs during MEP and ServicesServices

5 %5 %

Produce high quality and attractive products based on the given Produce high quality and attractive products based on the given recipes, specific recommendations and models shown in class .recipes, specific recommendations and models shown in class .

10 %10 %

Show a determined effort to work in a methodical and organized Show a determined effort to work in a methodical and organized fashion, to apply appropriate storage and cooling methods.fashion, to apply appropriate storage and cooling methods.

10 %10 %

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Work planningWork planning Work planning must be done Work planning must be done

individually and coordinated with individually and coordinated with others. Teams must meet to plan at others. Teams must meet to plan at every service. This is assuming the every service. This is assuming the menu package has been read and menu package has been read and understood.understood.

Work plans must be clear and easy Work plans must be clear and easy to follow.to follow.

A copy of individual and team work A copy of individual and team work plans will archived for evaluation plans will archived for evaluation purposespurposes

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RememberRemember

Who ? The name of the cooks and the tasks Who ? The name of the cooks and the tasks they are responsible for.they are responsible for.

When ? A time-line indicating when task(s) start When ? A time-line indicating when task(s) start and when they finish for both MEP day and and when they finish for both MEP day and service day .service day .

What ? A list of equipment the station requires What ? A list of equipment the station requires for the day.for the day.

Where ? How will serving of the dish be Where ? How will serving of the dish be organised on the table.organised on the table.

Why ? The final product that will be presented Why ? The final product that will be presented on the buffet table.on the buffet table.

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DefinitionDefinition

"The word buffet means a large tiered "The word buffet means a large tiered table often set near the entrance of a table often set near the entrance of a restaurant, on which dishes of meats, restaurant, on which dishes of meats, poultry, fish, cold sweets, and pastries poultry, fish, cold sweets, and pastries are arranged in a decorative manner. are arranged in a decorative manner. The buffet of a large restaurant is, in fact, The buffet of a large restaurant is, in fact, a show of choice edibles..."a show of choice edibles..."---Larousse Gastronomique---Larousse Gastronomique

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DefinitionDefinition

"Buffet. A form of food service whereby diners "Buffet. A form of food service whereby diners move along the length of tables set with move along the length of tables set with various cold and hot foods. The word, from the various cold and hot foods. The word, from the French and dating in print to 1718, also applies French and dating in print to 1718, also applies to the sideboard or cabinet on which the food is to the sideboard or cabinet on which the food is placed."placed."------The Encyclopedia of American Food & DrinkThe Encyclopedia of American Food & Drink, , John F. Mariani [Lebhar-Friedman:New York] John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 47) 1999 (p. 47)

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Buffets are effective for serving large numbers Buffets are effective for serving large numbers of people. They are also popular in that they of people. They are also popular in that they give customers a great deal of choice and the give customers a great deal of choice and the ability to closely inspect food before selecting ability to closely inspect food before selecting it. Since a buffet involves people serving it. Since a buffet involves people serving themselves, it is generally viewed as a less themselves, it is generally viewed as a less elegant form of dining. However, it's the elegant form of dining. However, it's the preferred serving arrangement on holidays and preferred serving arrangement on holidays and similar occasions to minimize the required similar occasions to minimize the required number of staff.number of staff.

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CafeteriaCafeteria One form of buffet is to One form of buffet is to

have a line of food have a line of food serving stalls and serving stalls and customers take the food customers take the food they require as they walk they require as they walk along and pay at the end. along and pay at the end. This form is most This form is most commonly seen in commonly seen in cafeterias. cafeterias.

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All you can eatAll you can eat

Another form known as the "all you can Another form known as the "all you can eat" buffet has a set fee and customers eat" buffet has a set fee and customers can help themselves to as much food as can help themselves to as much food as they wish to eat. This form is found often they wish to eat. This form is found often in restaurants, especially in hotels;in restaurants, especially in hotels;

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SmörgåsbordSmörgåsbord

A traditional Swedish smörgåsbord A traditional Swedish smörgåsbord (literally: (literally: buttered tablebuttered table) consists of both ) consists of both hot and cold dishes. It is customary to hot and cold dishes. It is customary to begin with the cold fish dishes (generally begin with the cold fish dishes (generally various forms of herring, salmon, eel etc), various forms of herring, salmon, eel etc), continue with the other cold dishes, and continue with the other cold dishes, and round off with the hot dishes (of course round off with the hot dishes (of course including meatballs, and other Swedish including meatballs, and other Swedish specialties like Janssons frestelse). There specialties like Janssons frestelse). There may or may not be desserts.may or may not be desserts.

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HistoryHistory While serving oneself at a meal While serving oneself at a meal

has a long history, the modern has a long history, the modern buffet was developed in France buffet was developed in France in the 18th century, soon in the 18th century, soon spreading throughout Europe. spreading throughout Europe.

The term originally referred to The term originally referred to the sideboard where the food the sideboard where the food was served, but eventually was served, but eventually became applied to the form. became applied to the form.

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Fifteenth CenturyFifteenth Century

When the possession of gold and silver has been a When the possession of gold and silver has been a measure of solvency of a regime, the display of it, in measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act the form of plates and vessels, is more a political act than a gesture of conspicuous consumption.than a gesture of conspicuous consumption.

The Baroque displays of silver and gold that were The Baroque displays of silver and gold that were affected by Louis XIV of France were immortalized in affected by Louis XIV of France were immortalized in paintings by Alexandre-François Desportes and others, paintings by Alexandre-François Desportes and others, before Louis' plate and his silver furniture had to be before Louis' plate and his silver furniture had to be sent to the mint to pay for the wars at the end of his sent to the mint to pay for the wars at the end of his reign.reign.

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Sixteenth CenturySixteenth Century The 16th-century French term The 16th-century French term

buffet applied both to the buffet applied both to the display itself and to the display itself and to the furniture on which it was furniture on which it was mounted, often draped with mounted, often draped with rich textiles, but more often as rich textiles, but more often as the century advanced an the century advanced an elaborately carved cupboard elaborately carved cupboard surmounted by tiers of shelves. surmounted by tiers of shelves.

In England such a buffet was In England such a buffet was called a court cupboard. called a court cupboard. Prodigal displays of plate were Prodigal displays of plate were probably first revived at the probably first revived at the fashionable court of Burgundy fashionable court of Burgundy and adopted in France. and adopted in France.

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The informal luncheon or lunch—originally the light The informal luncheon or lunch—originally the light meal eaten between breakfast and dinner, but now meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour often taking the place of dinner, the fashionable hour being one (or half after if cards are to follow)—is of two being one (or half after if cards are to follow)—is of two kinds. The "buffet" luncheon, at which the guests eat kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at standing; and the luncheon served at small tables, at which the guests are seated.... which the guests are seated....

The knife is tabooed at the “buffet” lunch, hence all the The knife is tabooed at the “buffet” lunch, hence all the food must be such as can be eaten with fork or spoon. food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve... The following As a rule, friends of the hostess serve... The following dishes cover the essentials of a “buffet” luncheon. dishes cover the essentials of a “buffet” luncheon. Beverages: punch, coffee, chocolate (poured from urn, Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.ham, etc.); small cakes, frozen creams and ices.

The informal luncheon at small tables calls for service The informal luncheon at small tables calls for service by a number of maids, hence the “buffet” plan is by a number of maids, hence the “buffet” plan is preferable. preferable.

Nineteenth CenturyNineteenth CenturyThe private luncheonThe private luncheon

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Twentieth CenturyTwentieth Century All you can eatAll you can eat buffet buffet

The "all you can eat" buffet has been The "all you can eat" buffet has been ascribed to Herb Macdonald, a Las ascribed to Herb Macdonald, a Las Vegas hotel manager who introduced the Vegas hotel manager who introduced the idea in 1946. idea in 1946.

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Our servicesOur services Flavours of Orient : Flavours of Orient : From Bangkok to SaigonFrom Bangkok to SaigonThursday January 29th 2009Thursday January 29th 2009

Secrets and Delicacy of Secrets and Delicacy of North African CuisineNorth African Cuisine

Thursday February 5th 2009Thursday February 5th 2009

India DreamsIndia DreamsThursday February 12th 2009Thursday February 12th 2009

Grand-Hôtel BuffetGrand-Hôtel BuffetThursday February 19th 2009Thursday February 19th 2009

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Buffet PlanningBuffet PlanningTo plan these Buffets the following information needed To plan these Buffets the following information needed to be gotten well in advance:to be gotten well in advance:

Number of covers: 40 peopleNumber of covers: 40 people Price per cover: 20 $ plus taxes & servicePrice per cover: 20 $ plus taxes & service Time of serving: 11:45 AMTime of serving: 11:45 AM Location for display: East side of dining roomLocation for display: East side of dining room MenuMenu Number of serving lines based on number of covers: 1Number of serving lines based on number of covers: 1 Special equipment: Overhead lamps, carving board, Special equipment: Overhead lamps, carving board,

chafing dishes, baskets for breadchafing dishes, baskets for bread Types & shapes of tables required, tableclothsTypes & shapes of tables required, tablecloths Non edible pieces needed based on theme: ice Non edible pieces needed based on theme: ice

sculpture, table center pieces & fat sculpturessculpture, table center pieces & fat sculptures Other elements needed to enhance theme or Other elements needed to enhance theme or

atmosphere: decorations, music etc.atmosphere: decorations, music etc.

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Bon Appétit!Bon Appétit!