Food Presentation

Question 1

Discuss how good presentation can be achieved at a buffet.

Answer 1

• Use flags/labels; importatnt for vegans, allergies or intollerences.
• Hot and cold food separated.
• Dessert and savoury items separate.
• Strategic use of garnish to enhance the colour of food and of the buffet as a whole.
• Clear serving sizes (eg. cake cut into pieces)
• Ensure the approriate utensils are available for all food (e.g. spoons, knives, tongs ect.)
• Regular re-organisation of food to maintain quality and quantity.

Question 2

State 3 desirable of cooked, unfilled choux pastry.

Answer 2

Light
Hollow inside
Golden brown colour
Crisp texture
Well risen