Prepare garnishes, sauces and Number of guests accompaniments for appropriate buffet Time period dishes Number of dishes. Use trimming and leftovers Quantities will include: Element 3: Display buffet dishes Portion control Present buffet products Standard recipes Hold prepared products as required for duration of buffet service Service style. Minimise wastage through presentation and Food items should relate to: replenishing Seasonal availability Display buffet dishes attractively Occasion Element 4: Store buffet items Client expenditure Store fresh and/or Cryovac items correctly Enterprise profit Store buffet products appropriately in correct Dietary and cultural containers Budget Label stored buffet food correctly Season Store in correct conditions to maintain Occasion freshness and quality Client Savoury and sweet. 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
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: Store 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 Budget Season Occasion Client Savoury and sweet. 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
AM_Plan_prepare_display_buffet_service_FN_030114.docx