| Introduction -- Chapter 28 -- Chapter 35 -- Chapter 36 -- Lesson Assignments |
Chapter 36: Buffet Presentation
Chapter 36 objectives
After studying this chapter, you will be able to:
- understand the basic principles of buffet presentation;
- use a variety of techniques to create and maintain appealing buffets.
Chapter 36 topics
- Planning the buffet
- Designing the buffet
- arranging food on serving pieces
- arranging food and other items on the buffet table
- Presenting and maintaining the buffet
- portioning foods
- presenting hot foods
- presenting cold foods
- replenishing foods
- serving foods
Key terms from Chapter 36
| buffet | chafing dish | grosse piece | riser | |||
| butler service | décor | kosher | stations | |||
| centerpiece | flow | menu | theme |
