Prepare garnishes, sauces and accompaniments Number of guests for appropriate buffet dishes Time period Use trimming and leftovers Number of dishes. Element 3: Display buffet dishes Quantities will include: buffet products Present Portion control Hold prepared products as required for duration Standard recipes of buffet service Service style. Minimise wastage through presentation and replenishing Food items should relate to: Display buffet dishes attractively Seasonal availability Element 4: buffet items Occasion Store fresh and/or Cryovac items correctly Client expenditure Store buffet products appropriately in correct Enterprise profit containers Dietary and cultural needs Label stored buffet food correctly Budget Store in correct conditions to maintain freshness Season and quality Occasion Client Savoury and Centre pieces may include: Carvings, such as margarine, ice, vegetables and fruit Chocolate, such as moulded, formed and painted Sugar work Arrangements, such as flowers, vegetables and fruit Dough, such as bread and salt
Prepare garnishes, sauces and accompaniments for appropriate buffet dishes Use trimming and leftovers Element 3: Display buffet dishes Present buffet products Hold prepared products as required for duration of buffet service Minimise wastage through presentation and replenishing Display buffet dishes attractively Element 4: buffet items Store fresh and/or Cryovac items correctly Store buffet products appropriately in correct containers Label stored buffet food correctly Store in correct conditions to maintain freshness and quality Number of guests Time period Number of dishes. Quantities will include: Portion control Standard recipes Service style. Food items should relate to: Seasonal availability Occasion Client expenditure Enterprise profit Dietary and cultural needs Budget Season Occasion Client Savoury and Centre pieces may include: Carvings, such as margarine, ice, vegetables and fruit Chocolate, such as moulded, formed and painted Sugar work Arrangements, such as flowers, vegetables and fruit Dough, such as bread and salt
TG_Plan_prepare_display_buffet_service_FN_030114.docx