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Special Projects > Buffet - Menu Planning > Flashcards

Buffet - Menu Planning Flashcards

1
Q

What is the definition of a buffet?

A

A meal set out on a table for ready access and easy service.

An assortment of options or offerings: Variety

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2
Q

How can hot dishes be served warm?

A

Individually under a heat lamp or in inserts or chafing dishes

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3
Q

What are 3 examples of custard desserts?

A

Creme Brulee, Creme Caramel, Panna Cotta

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4
Q

What are 3 examples of French Pastries?

A

Individual Mousse, Pate Choux, Parisian Macarons, Tuiles/Brandysnaps/Meringues, Individual Tarts, Mini Individual Cakes

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5
Q

What are 3 examples of Hot Desserts?

A

Bread Pudding, Cobblers, Crumbles, Rice Pudding, Sticky Toffee, Molten Chocolate Cake

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6
Q

What are the 6 categories of desserts at the High Wood Buffet?

A

1) Custard Dessert
2) French Pastries
3) Hot Desserts
4) Entremets
5) Tarts
6) Verrines

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7
Q

What are 3 examples of layers in verrine desserts?

A

Mousse, Panna Cotta, Curds, Cakes, Crumbles, Fruits, Compotes, Coulis

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Special Projects (6 decks)

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