Garde Manger Centerpieces and Buffet Production

What is a finger/fork buffet?

-All foods are small enough to be eaten with just a fork and B&B plate -Some tables and chairs around the room, but not as formal as a buffet

Where are items in an informal buffet?

-All items on one table -Could be two zones on one table by serving from both sides of the table

What is BEO?

-Banquet Event Order -A complete instruction sheet giving all the details of the event (Who, what, when, where) -Communication between all involved departments of a hotel or catering/banquet facility -Legal binding document -Time specific so info is critical for timing of food, beverage and service

What are advantages of a brunch buffet?

-Convenient for the guest -Popular at vacation spots -Allows for a great selection of varied items -Set hours for guests to come and go -Includes luncheon -Challenge the chef to utilize items in creative ways

What are examples of themed buffets?

-Mardi Gras -Mother's Day -Seafood -Oktoberfest -Thanksgiving

What is a salt dough centerpiece?

-Mixture of salt, water, and cornstarch

What is a centerpiece? What's another name for it?

-Piece Monte -The major adornment on the buffet table -Major focal point -Salt dough, tallow, ice sculpture, fruit and veg carving

What types of events are finger/fork buffets popular for?

-Political, anniversaries, weddings, religious celebrations, business and fundraising events -More people in the room, can conduct business while socializing

How do you plan and execute a centerpiece?

-Research with the buffet theme and concept -Develop the concept -Acquire necessary materials--salt dough, ice, tallow -plan production, begin production, and store properly

What is a full buffet?

-Takes the place of a meal -Tables are pre-set -Soup/appetizer can be served to the guest -Cold food first on cold plates -Hot food on hot plates

What are qualities buffet service personnel should have? What should they do during service?

-clean and well-groomed -Know the menu items -Control portion sizes -Use proper utensils to serve all food -Keeping, organizing, and stocking working area

Name 4 types of buffets

1. Brunch Buffet 2. Full buffets 3. Finger/Fork buffets 4. Theme buffets

What are 4 gastronomic aspects?

1. Consumption 2. Texture 3. Color 4. Nutritional balance

What are 3 things to take into account when menu planning for parties and garde manger functions?

1. Economic Aspects 2. Gastronomic Aspects 3. Practical Aspects

What are 2 economic aspects?

1. Portion size 2. Budget Can i make a profit? Will someone buy it?

What are 5 practical aspects?

1. Skill of staff 2. Resources and equipment needs (Power, refrigeration, trash removal) 3. Facilities layout 4. BEO (Banquet Event Order) 5. On-site vs. Off-Site Catering

Where is dessert typically located in a full buffet?

A separate location from the main buffet

What is a buffet?

An arrangement of food on tables in the dining room -Customers have a choice of food and is involved with service

What is tallow?

Animal fat (usually beef) -Tallow used for carving is a mixture of beef fat and beeswax

What can be used to separate full buffet stations?

Centerpieces

What is a bread centerpiece made of?

Dead dough--does not contain yeast

What is another name for finger/fork buffets?

Station Buffet -Food stations can be located in separate areas to help move the crowd

What does a seafood raw bar usually consist of?

Usually consists of clams and oysters on the half shell, cooked shrimp, crab claws, and lobster meat garnished with lemon wedges, cocktail sauce, sauce mignonette and seaweed

Is a chef preferred serving on a buffet? Why/why not?

Yes, because they have knowledge of the menu and ingredients, maintain and control the speed of service, use knife skills, and show professionalism

How many people can zones accomodate?

Zones can accomodate 75-125 people and must be identical