1. COLD PLATTER PRESENTATION
Food Presentation
BUFFET LATOUT
COLD PLATTER PRESENTATION

2. Learning Objectives
1. Explain why attractive food presentation is important
2. Produce attractive platter presentations
3. Serve both hot and cold foods at the correct temperatures
4. Know the rational for proper platter presentation

3. Food Presentation
THE BUFFET LAYOUT

4. Outlined are three reasons:
WHAT IS BUFFET SERVICE
A buffet is a popular and profitable form of food presentation found in most food operation.
Outlined are three reasons:
1. VISUAL APPEAL-An attractive presentation of foods with the right quantity and quality as well.
2. EFFICIENCY-The buffet allows the restaurant to serve a large number of people in a short time with relatively few service personnel.
3. ADAPTABILITY-Highly adaptable for almost every type of food with the exception of cooked to order foods; all price ranges; occasions; restaurant styles and food customs.

5. BUFFET LAYOUT
The buffet’s visual appeal is perhaps its greatest attraction for the customer.
The appearance of the food sells the buffet.
A buffet is not just FOOD SERVICE – It is FOOD DISPLAY

6. BUFFET CONT’D A Buffet Layout is influenced by the following:
1. The number of people
2. The theme
3. The space allotted

7. BUFFET CONT’D The following should be noted:
1. More than eighty (80) persons serve in zones
2. Plan the zones so that guests can enter and exit line with minimum interference.
3. Each zone must have its own set of chafers, platters, bowls, carvers and china.
4. All foods should be the same for each of the zones.
5. Each zone should have a staff member to refill serving utensils and to assist patrons.

8. BUFFET CONT’D
6. Each zone should have adequate china for service; silver and glassware will be placed on individual tables.
7. The zone must be designed with the following factors in mind:
a. Emergency exits (must not be blocked)
b. Columns or pillars
8. Access to the kitchen is a must for any setup.

9. Different Shapes For Zone Service
1. Center or Hollow Squares- normally placed in the centre of a room and dominated by a large floral display, ice carving etc
2. Circular- similar to hollow square
3. T-Shape- set up in the middle of the room, this design permits dual access
4. U-Shape- this also permits dual access, but two complete buffets must be arranged, one for each arm.
5. L-Shape- it is functional when placed in the corner of the room

10. SHAPES CONT’D 6. Straight- this helps to utilize wall space.
7. Satellite Table- similar foods placed on separate tables.

11. Planning the Buffet Theme Sets the tone of the event
Defines the menu, decorations, props, linens and dinnerware

12. Menu Planning 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

13. Arranging Food on Serving Pieces
The chef should consider:
Height
Pattern
Color
Texture and shape
Negative space

14. Designing the Buffet
A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights.

15. Arranging Food on a Buffet
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

16. BUFFET GUIDELINES 1. Arrange your food by type:
a. keep salads with cold foods
b. desserts by themselves.
c. start with less expensive foods and work up to the expensive entreé
2. Vary the level:
a. vary height and breath of displays
b. most expensive items are raised and offered behind a row of less expensive items

17. BUFFET GUIDELINES CONT’D
3. Arrange with care:
a. contrast colours
b. do not overcrowd platter or bowls
c. garnish must be appropriate and edible
d. never over-decorate
e. avoid brightly colored aspic or chaud-froid
f. show pieces should be clearly positioned
4. Choose and use service pieces with care:
a. a mixture of silver, mirrors, glass and stainless steel can be used.

18. SAFETY ALERT - Buffets 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

19. Presenting Cold Food Serve in relatively small quantities
Place foods on a bed of ice when possible
Change un-iced items regularly

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23. COCKTAIL BUFFET
The cocktail buffet displays appetizers intended to accompany drinks and other refreshments at receptions, cocktail parties and cocktail hours preceding banquets and dinners.
There is a separate line for each item.
1. Only appetizer foods are served-Tasty and well seasoned foods in small portions
2. Stack of small plates are placed beside each item
3. The tables must be easy to get to from all parts of the room and must not block traffic.

24. COLD PLATTER PRESENTATION
The cold platter is the mainstay of the buffet and offers the most visual artistry.
Cold platters require great precision, patience and artistic sense.
Cold platters can range from a simple tray of cold cuts to elaborate constructions of pâtés, meats, poultry or fish decorated with aspic, truffles and vegetable flowers.

25. PRINCIPLES OF PLATTER PRESENTATION
1. Three elements of a buffet platter:
a. Centrepiece or gross piéce-this is made from edible materials in the form of an uncut portion of the main food item eg. Pâté or a cold roast, decorated and displayed whole; moulded salmon mousse etc. It can also be strictly for decoration, such as a butter sculpture or a squash vase filled with vegetable flowers.
b. The slices or serving portions of the main food item, arranged artistically.
c. The garnish arranged artistically in proportion to the cut slices.

27. PLATTER PRESENTATION CONT’D
2. The food should be easy to handle and serve.
3. A simple design is best-simple arrangements are easier to serve.
4. Attractive platter presentations may be made on silver or other metals, mirrors, china, plastic, wood as long as they are presentable and suitable for use with food.
5. Once a piece of food has touched the tray, do not remove.
6. Think of the platter as part of the whole buffet. It must look attractive and appropriate.

28. DESIGNING THE PLATTER
1. Plan ahead-making a sketch is a good idea. One way to start a sketch is to divide the platter into six or eight equal parts, this helps avoid lopsided or crooked arrangements by giving equally spaced markers as guidelines.
2. Plan for movement in your design-most food for platters consists of single small portions arranged in rows or lines. The trick is to put movement into those lines by curving or angling them.
3. Give the design a focal point-this is the function of the centerpiece which emphasizes and strengthens the design by giving it direction and height. The centerpiece isn’t always in the center, because of the height it should be at the back or side. It is not necessary for every platter on the buffet to have a centerpiece.

29. DESIGNING THE PLATTER CONT’D
4. Keep items in proportion-(1)the main item on the platter should look like the main items. (2)The centerpiece should not dominate the platter. (3)The garnish should enhance, not overwhelm, the main item in size, height or quantity. (4)The size of the platter should be in proportion to the amount of food. (5)Indicates placement of garnish as well as the main item.
5. Let the guest see the best side of everything-angle overlapping slices and wedge-shaped pieces toward the customer. Make sure the best side of each slice is face up.
NB: Further reading on pages in the Professional Cooking

32. A DIAMOND IS MERELY A LUMP OF COAL THAT DID WELL UNDER PRESSURE.