The Imperial College of Australia

SITHCCC015 - Produce and serve food for buffets

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: You have a number of miseen place tasks that you need to accomplish for a buffet in a week’s
time. You want to sort and prioritise them in a sequence so that everything is done in time. Explain
how you’d do this.
a) Prepare purchase lists that ensure all foods arrives in a timely fashion and is there when
required.
b) Create production lists and work schedules.
c) Design buffet table layout.
d) Make ready ice carving and store in freezer.
e) Identify, assemble and clean all necessary equipment for the buffet.

Q2: What are the five stages you go through when preparing, producing and serving food for buffets?
a) Benefits
b) Set up
c) Production
d) End of the line
e) Layout method

Q3: What are five examples of sources of information you can use to confirm production requirements?

a) Deadlines
b) Potion
c) Quantities to be produced
d) Special Customer request
e) Step-by-step procedures

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Read the standard recipe and answer questions 4 to 7 to confirm food production requirements.

Menu item: Chicken and mushroom risotto

Recipe yield: 10 portions

Portion size: 160 g
Menu section: Entrée
Portion cost: $7.45
Selling price: $11.00
Food cost %: 67.72%
Tested on: 18/9/xx
Tested by: James Cameron

 Ingredients  Quantity  Unit  Purchase unit  Cost

 Unit  Total $
price $
Butter 150 g 1.5 kg 4.85 0.48
Onion 200 g 10 kg 11.30 2.26
Chicken breast 375 g 10 kg 87.00 32.63
Button mushrooms 300 g kg 4.99 1.50
Arborio rice 800 g 2 kg 3.24 1.29
Chicken stock 2.3 L L 0.80 1.84
Grated parmesan 150 g 10 kg 16.20 2.43
Shaved parmesan 100 g 10 kg 16.20 1.62
Basil 10 sprig bunch 1.90 0.60
Total cost of recipe: $44.65
Portion cost: $7.45

Step Method
1. Finely dice onion and chicken and slice the mushrooms.
2. Sauté onion and chicken in one-third of the butter in a five-litre saucepan.
3. Add the rice and sliced mushrooms. Stir until the rice grains are coated with butter.
4. Bring the stock to the boil. Pour into the pan containing the rice.
5. Cover the pot and cook the rice over medium heat for 15 minutes.
6. Remove from the heat. If necessary, add a little more stock.
7. Stir until rice absorbs all the liquid and is cooked al dente.
8. Add and stir in the remainder of the butter and the grated parmesan.

Note:Production time is about one hour.Risotto is best served immediately, so prepare as close to
service time as possible.

Serving instructions
Use the number six serving spoon to place approximately 160 g of the risotto into standard white soup
bowls. Top each serve with 10 g of shaved parmesan and a washed sprig of fresh basil.

Signed:James Cameron

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Q4: How many portions does the recipe yield? How many grams are in each portion?
The recipe yields 10 portions. 160 grams are in each portion.

Q5: Buffet portion sizes are different to à la carte portion sizes. Calculate how many buffet-sized
portions this recipe yields. edit plz
Desired yield ÷ existing yield = conversion factor
We want 100 portions of risotto Arborio .
This is the desired yield.
Our recipe yield one portions of risotto Arborio .
This is existing yield. 100 ÷2=50 The conversion factor is 50.
We multiply all the ingredients by 50 to get the desired amount risotto g onion × 50 = 1750 g broccoli g
chicken breast × 50 = 1000 g Butter × 50 = 1250 g

Q6: You need 100 portions for your buffet. Read the recipe and calculate quantities required for each of
the following ingredients.

Chicken breast – 3750 g

Arborio rice – 8,000 g

Chicken stock – 23 g

Basil – 100 g

Q7: According to the recipe, what type of chicken should you choose from stores?
According to the recipe, chicken breast of chicken should be chosen from stores.

Q8: List four characteristics of fresh, good quality chicken.

Four characteristics of fresh, good quality chicken are as follows.
a) Unbroken, dry and not slimy skin
b) Pinfeathers should not be attached.
c) It should have pleasant odour.
d) It should not have discolouration, blemishes, cuts, bruising or broken bones.

Q9: Read the label from the packet of arborio rice.

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Is the rice OK to use for preparation of the risotto? Why? Why not?
This is not okay to use for preparation of the risotto because it is already expired long time ago.

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Q10: What are three signs of spoilage or contamination you should look for when selecting ingredients
for the risotto?
a) Dirt, grass, sticks, worms of flies in leafy green and other vegetables.
b) Hair, glass, fingernails, adhesive bandages or plastic.
c) Strong chemical smell.
SECTION 2: PRODUCE AND PRESENT FOOD FOR BUFFETS

Q1: List ten foods you might find in a breakfast buffet.

a) Pancakes,
b) Fruit
c) Cereals,
d) Porridge,
e) Muesli
f) Bacon
g) Sausages,
h) Baked beans
i) Spaghetti
j) Grilled tomatoes

Q2: Suggest three suitable buffet foods for each theme.

St Patrick’s Day
a) Melissa's Shepherd's Pie
b) Colcannon
c) Irish Guinness Brown Bread

Christmas Day
a) Christmas Punch
b) Turkey Cobb Salad
c) Millionaire's Cheesecake

Q3: List a suitable cooking method(s) for the following buffet dishes.

Whole large salmon presented cold – Poaching method

Sirloin of beef presented cold – oven bake

Buffet turkey served hot - Roast

Seafood terrine presented cold – Steaming method

Lamb curry served hot – Poaching, braising, roasting

Q4: Explain why aspic or gelatine preparations are sometimes used to glaze food items on a buffet.
Aspic or gelatine preparations are sometimes used to glaze food items on a buffet. Aspic jelly has the
ability to set when cold to form a savoury jelly. It sets food into a mold. It includes meats, vegetable, or
eggs. It is chilled, sliced, and served. Gelatine stops bacterial growth. Gelatine is widely used as a setting
agent in cold savoury and sweet items.

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Q5: What is the literal translation of the term ‘chaud-froid’?Why is this term fitting?

The literal translation of the term 'chaud-froid' is hot-cold. This term is fitting because it is prepared hot,
but used and eaten cold.

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Q6: The chef has made some brown chaud-froid, white chaud-froid, collee and aspic. According to
most organisational standards, which of the following buffet items would you apply these glazes to?

A decorated leg of ham which won’t be eaten – Roasted asparagus with miso butter

The inside of a terrine -

Roast beef – Mom's Scalloped Potatoes

Seafood terrine – Cucumber and quail's eggs

Q7: What are three characteristics of good buffet garnishes?

a) Fresh
b) Colourful
c) Edible

Q8: List five garnishes suitable for buffet foods.

a) Intricately carved fruits and vegetables
b) Whole, sliced and segmented fruit of all types
c) Fresh herbs, sprigged and chopped.
d) Edible flowers
e) puff pastry fleurons

Q9: Describe how to produce mustard dressing for a buffet salad.

Mustard dressing is produced using vinaigrette and wholegrain or flavoured mustard for a buffet salad.

Q10: Describe how to produce jus lié for a buffet turkey.

First Transfer the cooked meat to an appropriate dish after removing from the oven, Then pour oil from
the roasting dish. Set the temperature on the stove and place the pan. Add stock. Bring to the boil and
then turn the heat down. Finally, we add a thickener to the sauce after completing the steps.

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Q11: The chef has asked you to take these sauces out to the buffet table: apple sauce, Cumberland
sauce, mint sauce, horseradish sauce, cherry sauce, cocktail sauce.
Match the sauce to the correct buffet food it should be placed beside.

Roast beef: - Cumberland sauce

Cooked tiger prawns: - Cocktail sauce

Chicken galantine: - Horseradish sauce

Roast pork: - Apple sauce

Lamb: - Mint sauce

Roast duck: - Cherry sauce

Q12: List three types of specialist culinary artists you could contact to obtain appropriate buffet
showpieces and decorations.
a) Ice carvers
b) Margarine sculptors
c) Confectioners

Q13: Your colleague isn’t sure how to organise floral arrangements for the buffet. List three tips to help
them create an effective centrepiece.

Three tips are listed below.

a) If they are ice carvers, they can use use customised chainsaws, ice rasps and chisels
constructed from special Japanese hardened steel.
b) If they are craftsmen, they can work with pulled and blown sugar use specialised heat lamps and
flame torches.
c) If he is chocolatiers, he can use accurate chocolate tempering units, enrobers, silicon moulds and
spray guns.

Q14: You’ve been instructed to place the buffet tables in their correct positions. How do you know where
to put them?
After knowing how to sauce, garnish and decorate buffet food, we should know where to put buffet tables.
To do this properly, we can use centrepieces and decoration to se the mood. Formal and informal
centrepieces can be made of edible or non-edible materials.

Q15: What are the three main factors to consider when deciding how and where to set up the buffet
table?

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The three main factors to consider when deciding how and where to set up to buffet table are listed below
a) Who makes formal centrepieces?
b) What tools are used in making formal centrepieces?
c) What's a culinary brief?

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Q16: Describe the type of table layout used for serving large numbers of customers quickly.
Duel flow buffet is used for serving large numbers of customers quickly. Some types are listed below:
a) U shape
b) T shape
c) Rectangle

Q17: Your manager has asked you to arrange and present a cold meat platter for the buffet. Describe
step-by-step how you would do this to maximise eye appeal.
a) The size and shape of the platter must be in keeping with the amount of food it displays, without
looking overcrowded.
b) Slice and arrange the meat neatly and in an attractive way. Put in uniform pattern around the
platter.
c) Cook the meat the day before and refrigerate until we are ready to slice.
d) Use an electric meat slicer rather than a knife.

Q18: What serviceware or special equipment would you use to display and present the following buffet
foods for a classical buffet?

Salad : Glass or ceramic salad bowls and round or square platters

Hot turkey : Disney princess ceramic serving platter

Q19: At what temperatures should you display hot and cold buffet foods in order to avoid food hazards?
We should display hot buffet foods in 73 C and cold in 6 C in order to avoid food hazards.

Q20: List three types of serviceware you can use to keep hot foods at safe temperatures when displayed
on a buffet.
a) insulated container
b) Crockery cookers
c) Warming trays

Q21: How should you display highly perishable foods such as fresh, uncooked seafood to keep them at
safe temperatures?
The temperatures should be kept at the appropriate levels. We can minimise time in the 'danger zone'
between 5 C and 60 C. If the temperature moves into the danger zone during long preparation
tasks, return to the fridge and work on other tasks until they have sufficiently re-chilled. We can use
thermometer to regularly check the temperature.

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Q22: How long can you safely display buffet food in the danger zone on a mild day?
We can display buffe food in the danger zone till six hours on a mild day.

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Q23: If the temperature of cold food rises to 10 °C, what should you do?
If the temperature of cold food rises to 10 °C, we should remove it from the buffet table and replace it with
food straight from the fridge.

Q24: If hot food falls below 60 °C, what should you do?
We should do reheat if hot food falls below 60 °C.

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SECTION 3: SERVE, REPLENISH AND STORE BUFFET FOODS

Q1: Carving methods differ depending on the type, size and structure of the meat. However, there are
some general principles to follow when carving meat for service. List five of these principles.
a) Cook the meat a little less than required to allow for carry-over cooking.
b) Place the cooked meat onto a pre-heated tray and cover it with a clean damp kitchen cloth or
aluminium foil.
c) Rest the meat in a warm place while covered for 15 to 25 minutes before carving.
d) Use a clean cutting board and a sharp, long-bladed carving knife.
e) Use the full length of the blade to slice.

Q2: Your colleague is spilling soup all over the buffet table and bowl edges when serving. Provide
advice on how to serve soups, sauces and gravies more neatly and without spillages.
a) Hold a small plate under the ladle.
b) Maintain portion control.
c) Use standard ladles

Q3: State six organisational food safety procedures you should follow when displaying and serving hot
food from buffets in order to avoid food contamination.
a) Provide service utensils on the buffet table that serve the approximate portion size.
b) Purchase pre-portioned foods cut or prepared to certain specifications.
c) Cut and pre-portion large items such as gateaux, terrines, galantines and pastries.
d) Place cheaper food cost items at the start of the buffet.
e) Place expensive food cost items at the end of the table
f) Serve right portion size and focus on correct portioning.

Q4: Describe how to ensure correct portions when slicing and serving cakes, pastries and pies.
a) Use organizational standards.
b) Apply trained kitchen staff.
c) Use a standard ice cream scoop, shaped with a spoon so that it forms a neat curl.
d) Quenelle using tablespoons dipped in water.

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Q5: Identify three ways to control portion sizes at a buffet where customers are serving themselves.
a) Provide service utensils on the buffet table.
b) Purchase pre-portioned foods cut.
c) Cut and pre-portion large items.

Q6: When should you replenish buffet items?

We replenish buffet items when they are two-thirds depleted.

Q7: How should you store cold food at the end of a service period to maximise shelf life?
Put back in the chiller.

Q8: How should you store hot food at the end of a service period to maximise shelf life?
We should cool hot foods down as quickly as possible. Then wrap, date and place in the cool room. We
can also use a blast-chiller.

Q9: What are the five environmental conditions that optimise the shelf life and freshness of food?
a) Ventilation
b) Humidity
c) Light
d) Atmosphere
e) Packaging

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