Lesson Plan # 14 FOOD PRESENTATION

							   Lesson Plan # 14
FOOD PRESENTATION




                 January 1999
                OBJECTIVE
Upon completion of this lesson, the trainee will be
able to:

Explain the basics for providing the proper methods
of food presentation.
           REFERENCES

•   Armed Forces Recipe Service (AFRS),
    NAVSUP Pub 7
•   Food Service Operations, NAVSUP Pub 421
•   Food Service Practical Handbook, P4061.4
       Applicable Equipment
•   Inserts
    - Use right size serving pans
    - Garnish pans before serving
    - Cover foods to prevent drying

•   Serving Utensils
    - Use proper utensils
    - Proper portion sizes
    - Same portions on multiple serving lines
Applicable Equipment (cont)
 •   Serving utensils for salads
      - Adequate serving utensils will promote:
         1. Proper traffic flow

         2. Good sanitary practices

         3. Keeping the salad bar in neat order
           during self-service operations
Applicable Equipment (cont)

•   Lighting

    - Use incandescent or warm white
      fluorescent bulbs

     - If colored lights are used, be careful to
    use the correct color
       Serving Line Areas
•   Salad Bar
    - Menu should include a salad bar
    - Refrigerated
    - Pre-portioned salads
      * All salads should be chilled
      * Color coordinate
Serving Line Areas (cont)
•   Hot Food

    - A steam table should keep food hot
      * 180-200 degrees

    - Heat lamps aid in keeping food hot.
    Serving Line Areas (cont)
•   Hot Food (cont)
    - Arrange in the following order
      1) Soups
      2) Main Entree
      3) Sauce or Gravy
      4) Potatoes or Starch
      5) Vegetables
      Serving Line Areas (cont)

•   Hot Food (cont)

    - Do not hold vegetables more than 15 - 30
    minutes at serving temperatures

    - Serve foods from the edge of the pan rather
    than from the middle
    Serving Line Areas (cont)
•   Cold Food

    - Keep food cold by setting on ice or on
       refrigerated salad bar units
        1. Cover to prevent drying
    - Limit the supply on the line and replenish
      from refrigerated supplies as needed
     Serving Line Areas (cont)
•   Desserts and Pastries
     - Should be pre-portioned and replenished
       frequently to the serving line
         1) Serve neatly cut slices of pie, evenly
    sliced squares of cakes and cookie bars
         2) Self service desserts, etc.., should be
    individually wrapped
     -Highly perishable desserts must be chilled.
Serving Line Areas (cont)
•Desserts and Pastries (cont)

  - Highly perishable desserts must be chilled

   1) Place on ice or refrigerated trays
   2) Keep ice cream frozen
   3) Bulk ice cream is served by server
     Serving Line Areas (cont)
•   Beverages

    - Cold drinks and juices should not be
    dispensed by ladle from a serving line insert

      1) Milk dispensers or other appropriate
    dispenser should be used
      2) Do not serve juices in original containers
    unless they are individual sizes.
     Serving Line Areas (cont)

•   Miscellaneous

     - Butter patties should be served from a butter
    dispenser
     - Dry cereal should never be served directly
    from the packing carton
     - Bread should be opened as needed
       Serving Techniques and
           Considerations
•   Merchandising or Presenting

    -Making foods attractive or appealing

      1) To stimulate the appetite and promote the
    welfare of the crew
      2) Be sure the cooks are following approved
    recipes
       Serving Techniques and
        Considerations (cont)
•   Merchandising or Presenting (cont)

     - Food selected for a menu should be of
    harmonious colors
       1) Helps to avoid monotony and provides
    interest
       2) A well planned meal should contrast in
    color, shape and texture.
       Serving Techniques and
        Considerations (cont)
•   Merchandising or Presenting (cont)
    - Menu at the head of the serving line
      1) Label all food items on the serving line

    - Centerpieces may be used as the focal point of the
    serving line on holidays and special occasions
      2) The realm of possibilities are limited only by
    imagination and time available.
      Serving Techniques and
       Considerations (cont)
•   Garnishing

    - Garnish may be used as an ornament, and
    may also be used for flavor or as a relish

    - Garnishes should be edible
        Serving Techniques and
         Considerations (cont)
•   Garnishing (cont)
      - Rules for garnishing;
        1) Serving line viewed as a whole
        2) Plan simple garnishes
        3) Vary garnishes
        4) Should not disguise mistakes
        5) Colors should harmonize - have clash
        6) Use garnishes sparingly
        7) Garnishes should never appear overworked
         Serving Techniques and
          Considerations (cont)
•   Carving
    - Plays an important role in serving meats

    - All meats should be cut across the grain

    - On special occasion, roasted turkey may be
    carved on the serving line
      Serving Techniques and
       Considerations (cont)
•   Timing

    - Food should not be on serving lines until 10
    minutes prior to feeding

    - Replenish when 15 servings are remaining

     - Food items should not remain on the steam table
    too long
          Serving Techniques and
           Considerations (cont)
•   Food service Attendants

    - Responsible for it’s attractiveness, and more
    important, its sanitary condition
    - Every person that is assigned to the serving line,
    must be clean and look clean
    - Uniforms, hats and aprons must be kept clean
    - Utensils and dishes must be properly handled while
    serving
         Serving Techniques and
          Considerations (cont)
• Food Service Attendants (cont)

  - The Watch Captain is responsible to ensure that his
food service personnel are correct in appearance and
action
  - No skylarking behind the serving line
  - Replenish food as required
       Serving Techniques and
        Considerations (cont)
•   Appearance of the serving line
    - All mess gear should be inspected
    - Mess gear should be supplied in sufficient
    numbers
    - During meal service, keep the serving line and
    salad bars wiped clean
    - Sponges and other cleaning supplies should be
    kept out of sight