Assignment 612 Cold food preparation

Assignment 612

Cold Food Preparation

Cold Food Preparation

-Salads

Cold Food Preparation

-LETTUCES SHOULD ALWAYS BE CRISP, DRY & BRIGHTLY COLOURED

-Salads may be simple (one ingredient) or compound (many ingredients).

-They may be served as a snack, an accompaniment or a full meal.

-Salad may be served with dressing. Either dress the salad lightly or keep the dressing separate so the customer can choose the amount.

Styles of Service

Techniques

Cold Food Preparation

Vinaigrette is :-

3 parts Oil

1 part Vinegar

Plated Service

• Standardised presentation for each portion
• Consistent portion size
• Appropriate garnish

Vinaigrette is ?:-

...parts Oil

...part Vinegar

A closed sandwich is made using two slices of bread and has a filling through the centre.

An open sandwich is made with one slice of bread which is laid flat and has the filling/topping placed on top

Cold Food Preparation

Sandwiches

Techniques

Cold Food Presentation

Silver

Service

• Neatly on a tray
• portioned individually
• Garnished

-Peeling the skin from fruit and vegetables

-Cutting and chopping

-Carving meat

-Dressing food on the plate and garnishing it

-Marinating meat in richly flavoured liquid

Cold Food Presentation

Plates

Trays

Salvers

Bowls

Packaging

Smoked fish, pate, fruit, smoked meats & prawns etc

Cold Hors d'oeuvres

• Colour
• Flavour
• Texture
• Availability
• Cost
• Time
• Variety
• Special diets

Food Safety

Main Hors d'oeuvres ingredients

• Meat
• fish
• Vegetables
• Pasta
• Rice
• Eggs
• Poultry
• Fruit

Appropriately garnished

Correct portion size

Appropriate sauces

Correct condiments

Correct service equipment

Correct temperature

Silver Service

Finger Buffet

Plated

Choosing items to make

Hors d'oeuvres

Finger Buffet/ Buffet

• Correct size of food
• Individually accessible on plate
• Food that can be picked up.

Please give 10 examples

-Good hygiene is vital with cold food.

-Use plastic gloves when handling cold food.

-Garnish food just before it will be served.

-Before and after preparing the food, keep it refrigerated under 5ºC.

-When food is displayed, it should still be refrigerated, and behind a sneeze screen.

-Cover prepared food with clingfilm to prevent it drying out.

Food Safety

-TIME AND TEMPERATURE ARE IMPORTANT IN THE PREPARATION TO AVOID BACTERIAL GROWTH

Cold Food Preparation

Segmented Fruit

Neatly segmented

Even sized whole segments

No pith

No membrane

No pips

Handle as little as possible

Store at the correct temperature

Use clean service equipment

Keep items covered as long as possible

Label all food items

Rearange food items when taken

Enhance presentation for future customers

4 Hours

Length of exposure

Cold Food

Preparation

-WHEN PRESENTING COLD STARTERS CONSIDER VISUAL APPEAL, APPROPRIATE GARNISH AND FRESHNESS

Cold Food Preparation

-Raw and cooked foods are served cold in a wide variety of dishes and for several meal occasions.

Can you list as many occasions where cold food items could be served ??

Cold Food Preparation

- WHEN LOOKING TO ENSURE ITEMS ARE OF THE CORRECT TYPE AND QUANTITY, CHECK YOUR MENU, RECIPE AND AVAILABILITY

Cold Food Preparation

Objectives:-

1) Describe how to present cold foods

2) Describe simple and compound salads

3) Explain styles of service