西餐自助餐台摆放技巧.ppt

1、Buffet 自助餐,Food of various varieties 食品的种类繁多 Hot and cold food are attractively laid out on the buffet table in an eye-catching manner. 让人眼能直接捕捉到的，摆放在自助餐台上的各类极具吸引力的冷热食品。 Buffet dishes can be selected base on the theme the operators are promoting 自助餐食品的选择取决于经营者的推广理念和餐厅主题之上。,TYPES OF BUFFET自助餐的种类,Disp

2、lay Buffet 展示型自助 Full Buffet (hot and cold) 全自助 (热和冷食品) Breakfast Buffet 早餐自助 Semi-Buffet 半自助 Cocktail / Reception Buffet 鸡尾酒会 / 招待会 Cold Buffet 冷餐自助,Buffet set up自助餐台的摆放,Buffet Line and Layout 自助餐台的排列和摆放 Concepts and Dcor 主题构思和装饰 Live Stations 现场制作,Theme and Events主题和事件,Occasions 场合 Types of Menus

3、菜单类型 Special Request 特殊要求 Standing or Table Service 站式或桌餐,Special Request特殊要求,Pure Vegetarian 纯素食者 Vegetarian but Eat Fish/ Seafood 吃鱼和海鲜的素食者 Low Fat 低油脂 No Carbohydrate 低糖类 No Dairy Products 无奶制品 Low Sodium 低盐类 No MSG 无味精,Buffet Zone自助餐台的区域,Different Courses 不同种类的食品 Different Cuisine 不同风味的食品 Types

4、of setting 不同分类的摆放 Cold Buffet Spread 冷菜餐台的摆放及其延伸 Hot Buffet Spread 热菜餐台的摆放及其延伸,Outdoor Catering外卖服务,Requirements 需要考虑 Check Lists 检查表 Transports 运输工具 Manpower 人员安排 Logistic Support 后勤支持 Equipments 设备工具 Cooking and Holding Needs 烹饪需求 Systems used; Cook Chilled, Vacuum Pack Cooking 方法使用,What will You

5、 do when the Outside catering do not allow如果在外买活动中某些条件不允许你将如何处理,Open Fire 明火 Electricity 电气,Cold Food 冷食品 Hot Food 热食品 Carving Station 肉车档口 Dessert both Hot and Cold冷热甜品,BUFFET Checklist自助餐检查表,Date of function Time of function Type of occasion Cost or budget Venue (outside catering or in-house) Numb

6、er of guests Type of guests Preferences of guests,宴会日期 宴会时间 宴会类别 成本或预算 宴会地点 （店内或外卖） 客人数量 客人的类别 客人的喜好,Frozen Food冷冻食品,Are now Generally Accepted as part of Modern Living. 冷冻食品在现代生活中已被广泛接受 Widely available and is an Useful Convenience Food 选材广泛被认作为方便的食品 Requiring little preparation before it is ready

7、to be eaten 只需少量的烹饪时间就可以食用 Production systems are operated by large scale operators. 冷冻食品产业由大型生产营运商掌控,Cook-Chill烹饪-冷卻,Uses Various Cooking Methods in a Central Production Kitchen 在大型中央厨房里运用不同的烹饪方法 Food is Produced in Bulk using the Freshest Raw Materials 新鲜的原材料被制作成所需的尺寸大小 Chilled Rapidly for Hygiene

8、 Reason 鉴于卫生的需要被迅速冷藏,Cook-Freeze烹饪-冷冻,Is a specialized food Production and Distribution System. 特殊的食品加工和分配销售系统 It allow Longer Shelf Life 可延长食品的保质期 It is similar to Cook-chill system 类似于烹饪-冷却系统,Vacuum Cooking抽真空烹饪,Also Know as Sous-Vide 也称之为 Sous-Vide Save on both Cost, Work Hours 节约食品的成本和工作时间 Without loss in the Quality of Meal. 保证食品的质量 Food are Ful