Food Presentation and Buffet Service

Tall, precarious towers of food are difficult to eat, and the customer may have to rearrange the food before eating. When items are stacked, make sure that each item is still identifiable.

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Visual sense is an effective food presentation is balanced, properly portioned, well-arranged, and served at the correct temperature. Good preparation and cooking techniques are chefs take pride in the food they prepare and serve because of their workmanship

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Side dishes/Accompaniments is usually a slice of meat, poultry, fish, pasta, or a vegetarian dish. ·  Garnishes may be served around, under, or over other items on the plate.

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An attractively arranged dish will not make much of an impression on the guest if this is forgotten since taste is another aspect of the dining process. The general rule in food service is “serve hot food items hot and serve cold food items cold.”

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The plate’s rim is considered the frame for the food presentation. Maintain unity is usually best to add nothing to the plate that is not intended to be eaten.

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Food should be easy to handle and serve. Think of the platter as part of the whole buffet.

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The sauce on the platter should still be the main focal point. ·  Angle overlapping slices and wedge-shaped pieces toward the guest and ensure the best side of each slide is faced up.

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Lavishness and abundance is appearance of an abundance of food beautifully laid out excites the appetite. Orderliness is customers prefer food presentations that look carefully done and planned

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Lively and varied colors and shapes is simpler arrangements are much easier to keep neat and orderly than complicated designs. Simple arrangements are colors and shapes should look lively and varied, but make sure they go together and do not clash.

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Place sauces and dressings next to the items with which they are to be served. Plates must be the first items on the table.

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