12.BUFFET FROID

VAIBHAV SETH IIHM16KOL589 BINAY SHARMA IIHM16KOL590DIKSHA SHAW IIHM16KOL591

FOOD AND BEVERAGE

FRENCH CLASSICAL MENU

FRENCH ENGLISH1.Hors-d oeuvre Appetizer

2. Potage Soup STARTER3. Oeuf Egg4. Farineaux Pasta or Rice5. Poisson Fish6. Entrée Entree7. Sorbet Sorbet8. Releve Joints MAIN-COURSE9. Rôti Roast10. Legumes Vegetables11. Salade salad12. Buffet Froid Cold buffet13. Entremet Sweets14. Savoureux Savory15. Fromage Cheese AFTER16. Dessert Cut Fruits & Nuts17. Boissons Beverage

12.BUFFET FROID

Buffet froid(cold buffet) : this course includes a variety of cold meats and fish, cheese and egg items together with a range of salads and dressings. In this course variety of cold cuts is been served like sausages, salami, pate & terrine.

Examples of cold buffet items are: -Poulet roti : - Roast chickenCaneton Roti: - Roast DuckGalantine de volaille: - Cold chicken coated with a chicken flavored sauce and decorated, then coated in aspic.

COLD BUFFET Cold salmon (Saumon poché froid) Cold turbot in aspic (Turbot farci en

aspic) Beef galantine (Galantine de boeuf) Cold ox-tongue (Langue de boeuf

froide)

BUFFET FROID TABLE SETUP

Single entry buffet- less no. of pax Double entry buffet- more no. of paxCanapés/huts/islands- multiple cuisine Equipments used

• Chaffing dish( 23-30 cm )• Bain Marie• Flammable liquid gel.• Spirit lamp• Cutlery , crockery and glass ware.• Beverage Dispensers• Cruet set• Table linen• Tent cards

Cold Buffets service in restaurantThe cold buffets consist mainly of starters, meats or fish

already prepared with accompaniments. Cold buffets are very suitable for events such as

birthdays, retirements farewell party, house party etc. 

Class notes http://www.savvymom.ca/article/a-table-setting/ http://stickychef.blogspot.in/2012/03/cooking-ox-tongue.html http://hospitalitynu.blogspot.in/2012/06/types-of-buffet.html

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