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Unit 612 Cold Food presentation

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by

paul monaghan

on 11 November 2014

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Transcript of Unit 612 Cold Food presentation

Unit 612 Cold Food presentation
When do you serve cold food?
...and apart from breakfast lunch or dinner?
Afternoon tea
Parties
Special events
Snacks
Sandwiches
what are the 2 main types?
...and what`s the differences between them?
Open sandwich
1 slice of bread
Filling on top
Closed sandwich
2 slices of bread
Filling in the middle
Salads
Hors d`oeuvre
Single hors d`oeuvres
Mixed hors d`oeuvres
suitable ingredients?
simple
compound
Presenting cold foods
Serving equipment
Keeping food safe
just 1 ingredient
more than 1 ingredient
some examples of each...?
what are they?
tomato, cucumber, lettuce, carrot
sweetcorn, beetroot
coleslaw, potato salad, vegetable salad
couscous, pasta salad, mixed bean
just 1 main ingredient
cold meat
smoked fish
cooked fish
prawns
eggs
vegetables
rice
pasta
olives
cooked poultry
for example..?
Melon
Pate
Prawns
Smoked fish
Cured meat
Fruit
Eggs
Garnish
Portion size
Temperature
Sauces
below 8c
if not chilled, how long can food be displayed?
4 hours max
list 4 pieces of equipment used to serve cold food
bowls
plates
trays
silver salvers
disposable packaging
Silver service
Finger Buffet
Plated service
Bite size food
Food can be lifted easily
Individual pieces
All plates the same
Single portion
Garnished
Served on trays
Each portion garnished
Attractive presentation
how can cold food be kept safe when displayed?
Dont handle too much
Keep food cool
Keep food covered until needed
Clean serving spoons
Sneeze guard
Label foods carefully
Good practice
Full transcript