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Unit 2 Buffets and Cheese

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17 views29 pages

Unit 2 Buffets and Cheese

Uploaded by

sivakumar116m
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Buffet, Cheese and Sorbet

Buffet
 A system of serving meals
in which food is attractively
displayed on counters in a
sequence for the guest to
serve themselves.

 Feeds large number of


guests in less time.

 Minimum staff requirement


Factors to be Considered while Planning
Buffet…
 Guests - elderly, teenagers or children

 Number of guests to determine the space requirements and


type of service.

 Type of the party whether it is formal, in-formal etc.

 Space available to determine the type of arrangement,


service & number of guests.

 Operations of host and plan should be met as far as possible.

 Depth of the hosts pocket, spending power of the host.


Calculating the area required for
Buffet
 The minimum space between the wall and the buffet
table should be 3 feet.

 Minimum of 15 % area of total space is required for staff


flow.

 Approximately 25 % area of total space is required for


buffet layout.

• Separate buffet counter is required for every 75 guests.


Types of Buffets
 Sit-down Buffet

 Fork Buffet

 Finger Buffet
Sit – Down Buffet
 The service of the full buffet comprises of a silver service
by the waiter for the first course i.e. soup and dessert.

 Self-service done by the guest for the main course from


the buffet table.

 Table should be laid with the appropriate china, cutlery,


glassware.
Fork Buffet
 A meal which can be eaten standing up with a plate in
hand & fork in other.

 This type of service ideally suited when space does not


permit tables and chairs for everyone. Few chairs and
tables should be provided.

 Foods that need to be sliced such as roast meats,


steaks, chops etc. have to be eliminated.

 Dishes like curries, goulash, sauté’s and casseroles are


ideal.
Finger Buffet
 These buffets are the latest and leaves formal of all
buffets.

 It is usually a snack or a meal.

 Food offered should be of bite size pieces.

 Finger bowls & plenty of paper serviettes placed at


strategic points.

 Few chairs and tables for the convenience of elderly


people.
Finger Buffet
Cold Buffet
 Scandinavian Smorgasbord.

 The dishes include egg, fish, meat, poultry, game birds,


salads and often a variety of cold sweets.

 Many of the more elaborate dishes are coated with


sauce then decorated and finally glazed with a savory
jelly.

 Chef Gardé Manger is responsible for selection and


quality of the buffet.
Cold Buffet
Breakfast Buffet
 Wide selection of dishes organized on a self service basis.

 The hot beverages may either be acquired at a buffet table


or ordered through the waiter.

 The buffet normally includes a wide selection of bread-rolls,


butter, cheese, preserves, cold-buffet, fish, hot-grilled items,
fresh & stewed fruits, juices and possibly break-fast cereals.

 This buffet has also be influence for the reason of staff


economy and speed in service.
Breakfast Buffet
Buffet Equipment and
Checklist
 Major equipment

 Minor equipment

 Checklist should be followed at all times.

 Utmost care should be taken, if the event is outdoor.


Buffet Line-up

 Hors d’oeuvre

 Potage

 Entrée /main course

 Dessert

 Tea / coffee
Planning and Organizing Buffet

 Caterers perspective

 Guests perspective

 Marketing considerations

 Operational considerations
Planning Menu for Buffet
 Price of the Buffet

 Food Habit of the Customer

 Meal Period

 Availability of the Ingredients

 Menu Balance

 Skill of the Staff

 Availability of the Production Equipments


Advantages of Buffet
 Large no. of people can served within a short time.

 Less serve staff is required.

 Labour cost is very low.

 It increases the revenue.

 A great range of choices for guest.

 Skill of production staff is more.


Disadvantages of Buffet

 Food portion control is not possible.

 If the buffet line is not properly organized, it may lead to


congestion .

 Dishes may lose eye appeal after repeated servings .

 Personal attention is not given to guests.


Cheese
 Food derived from milk curd.

 Coagulated, compressed and ripened

 Produced in a wide range of flavors, textures and forms.

 Across globe it is produced.

 Cow and Goat milk is usual, but other animal’s milk is


also used.
Cheese
 10 liters of milk is required to produce 1 kg of cheese.

 Contain high percentages of fat and protein.

 Cheese is also rich calcium, phosphorus and vitamin A.

 Cheeses contain cholesterol.

 Today, many low-fat and even nonfat processed cheeses


are available. Sodium has also been reduced or eliminated
from some modern products.

Cheese Making
Cheese Making
 Milk is tested for acidity & made sour by using a starter
such as lactic acid.

 Rennet is added which causes the milk to curdle.

 The curd is stirred or beaten, warmed & then allowed to


beaten.

 The liquid or whey is then set.


Cheese Making
 The curd is then salted & put in to moulds. If a hard
cheese is being made more pressure is applied in order
to squeeze out more liquid or whey.

 The curd is now put into special mould and a skin is then
allowed to form.

 When cheese is set in the mould remove & keep it in a


special storage in order to mature & to develop flavor.
Selection of Cheese
 The skin of cheese should not have any spot as this is
the sign of damp storage.

 The cheese when cut should not given off any strong
smell & any indication or blue vein cheese when cut
should not appear dry.

 Soft cheese when cut should not appear runny but


should have a delicate creamy consistency.
Types of Cheese
 Fresh: Mozzarella and Ricotta

 Soft : Brie and Camembert

 Semi – Hard: Cheddar and Cheshire

 Hard: Parmesan and Provolone

 Blue Vein: Roquefort and Stilton


Cheese Service
SORBET
 Water ice that is softer and more granular than ice cream.

 The basic ingredients of a sorbet are fruit juice or puree,


wine, spirit, or liqueur.

 Sugar syrup, sometimes with additional glucose or one or


two invert sugars, is added.

 The mixture should not be beaten during freezing. When


the sorbet has set, some Italian meringue can be added
to give it volume.
SORBET

 Watermelon Sorbet

 Peach Sorbet

 Strawberry Sorbet

 Raspberry Sorbet

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