Food Production and Bakery II (Theory)

Unit 2

Unit 2
Structure: 2.1 Introduction Objectives 2.2 Banquet Menu planning Function prospectus 2.3 Buffet displays Carvings

Banquet Kitchen Operation

Edible and non edible carving 2.4 2.5 2.6 Summary Terminal Questions Answers

2.1 Introduction
Every hotel has a department which functions as a food and beverage department. This is a department that is exclusively meant for such gatherings that are large in number. The term banquet refers to an assembly of a large number of people at one place which is characterized by consumption of food and drink and is meant to celebrate happy occasions, functions, business dealings etc. This unit also explains about equipment, menu planning, flow of actions and function prospectus or function diary. Buffet displays are seen in banquet functions. Hence this unit also discusses various displays.

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Objectives: After studying this unit, you will be able to; describe what banquets are state the principles of menu planning in banquet functions discuss the aspect of function prospectus discuss various displays used in banquets

2.2 Banquet
The term Banquet is derived from this definition catering smaller groups of people brings about standard levels of incomes that depends on the number of people catered Contrary to this the banquet department is one of the largest revenue earning section of any hotel & no hotel is complete without it. Every food and beverage service section is characterized by a food production unit attached to it as the main aim is to produce and serve food for a fixed amount of price. Whereas, similar to this, the banquet department also has a separate production unit attached to it which in the industry is known as the banquet kitchen or quantity food production kitchen. The banquet kitchen is a very different kind of production unit differing from other units in terms of sub-section, hierarchy, equipment, flow of activities, standard recipes and procedures. Large quantities production demand different kinds of specification that makes the banquet kitchen unique. Self Assessment Question 1. Define a banquet.

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2.1.1 Hierarchy Hierarchy is very crucial to the functioning of a banquet kitchen:

2.1.2 Equipments A hotels kitchen operations will be the key factor to determine the number and type of equipment such as: 1. High pressure burners 2. Canteen burners 3. Bratt pans 4. Steamers 5. Chillers 6. Deep freezers 7. Choppers and slicers 8. Mixers and grinders 9. Large vessels and pans 2.1.3 Flow of Activities Incoming supplies of raw and prepared materials; Storage of materials Preparation of materials Cooking and assembling of foods Holding of cooked food
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Food Production and Bakery II (Theory)

Unit 2

Service as arranged Cleaning functions

Self Assessment Questions 2. Who is a Sous chef? 3. Name any 3 equipments used in banquet kitchen. 2.1.4 Techniques of Cooking Planning menus to contain dishes which require different temperatures so that they can be placed on different shelves of the same oven is a time saving technique for meal preparation. This is because, usually, the topmost shelf has the highest temperature, while the lowermost shelf has the lowest temperature. This technique also helps to utilize the equipment optimally. Placing dishes which require different methods of cooking in one meal so that when one dish is being cooked in the oven, another is done on the cooking range on the top of the oven. While that is being done, the accompaniments can be prepared and so on. Using power equipment where possible to keep fatigue and anxiety to a minimum, such as steamers, kitchen machines, ovens. Using modular equipment which can fit into the refrigerator for storage, into the oven for cooking and the bain marie for holding prior to service. This not only saves time but also decreases the volume of dishwashing, reducing both effort and expense on detergents. Using the heat of switched off oven or hot plates to dry off meringues, or bread for crumbs. When food is prepared in large quantities, a single process applied to cooking a particular dish, may be used for preparing food for another dish as well. For example: If tomatoes are blanched for tomato sauce,
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Unit 2

extra amounts may be blanched for preparation of tomato soup, or for curries and gravies depending on the menu for the day. 2.1.5 Effective Use of Left Over When food remains unsold in large quantities it usually gets pilfered, or wasted through mishandling and spoilage, unless it is reused in some way and presented to the customer again. Since already cooked food cant be stored for too long, without its quality deteriorating, it is important to devise ways of incorporating it as soon as possible into new dishes, dishes in which the food is completely unrecognizable. Yet, there must be no relaxation in terms of the standards of quality offered to the customer. The following menu will help to illustrate how this can be done effectively. Left Over: Tandoori Chicken: This can be used as such or de-boned and the meat used as an ingredient in the next meal or on the next days menu. Some ideas for its use are discussed below. In boned form the possibilities are: In chicken salad. Converted into curried or butter chicken. Chicken biryani or fried rice.

In de-boned form: Minced and mixed with binding ingredients and fried to serve as snack. Sandwich spread, minced and used in various soup preparations.

2.1.6 Holding Techniques Principles To maintain them at temperatures that prevents microbial activity and ensures their safety for consumption. Foods must, therefore either be held above 53 degree centigrade or below 5 degree centigrade. As a
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general rule, it would be safe to serve hot foods boiling hot and cold foods must be chilled or frozen. Holding techniques must maintain the quality characteristics of food such as quantitative, sensory and nutritional. 2.1.7 Methods of Holding Food Salads, desserts, sauces, milk and milk based foods must be held at refrigerated equipment. Soups, curries, hot desserts and custards should be held in preheated bain maries designed to maintain food at safe temperature. Ice creams must be held at 3 degree centigrade in refrigerated case maintained at the temperature. Some times, bulk ice-cream containers may be kept in salt-ice mixtures to maintain their temperatures, quality and safety. Frozen desserts, especially milk based ones, once melted must never be refrozen as they can prove a serious health hazard. 2.1.8 Recipes and Procedure When the quantity of food produced is increased the specification of the recipes are reduced. Thus the law of increasing diminution is applicable to all the recipes that are used for food production in a banquet kitchen. Banquet kitchens also cater to different kinds of guests at different times, wherein recipes are modified to suit the taste of the guest. Change in the specification affects the procedure of the recipes. More than the change in the specification, it is the type of food production activity that actually differentiates the procedure. Any other unit of the kitchen is capable of carrying out all the activities of the production process. i.e receiving, preparation, cooking, service, storage and re-chauffe on a day to day basis as the number of production is limited. In the case of a banquet kitchen all this activities cannot be under taken on the same day as the quantity production is lime consuming so if a dish is prepared from scratch on the
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same day in individual unit, same dish is prepared over a minimum period of two days in the banquet kitchen hence the actual procedure that is to be followed for executing the recipes is prolonged such that the quantities can be produced. Food service to large gatherings can be very unpredictable. Food served is generally kept ready in prepared stage, so that in the event of shortage, food can be re-planed with in minutes. Self Assessment Question 4. Food must be held at ____________________________ temperature to prevent microbial growth. Function Prospectus The banquet sales department enters into an agreement with the guest and the contract is executed regarding the dates, type and nature of function that the guest would like to have and the choice of food by the guest is also noted down. This contract form is called as function prospectus. When the contract is drawn and the form made, one copy of the same is handed over to the kitchen executive concerned i.e. Sous chef or executive chef. As the function is for a large number of people and the production activity has to start well in advance, it is always made sure that the function prospectus is handed over at least 48 hours in advance. Self Assessment Question 5. ____ gives the details of banquet functions.

2.2 Buffet Displays

In a period of changing food service requirement, the buffet has proved to be a device for pleasing the public, that can be used 24hrs a day & it can be styled as the formal presentation of elaborate food display. What ever the level of presentation it is important that the buffet food should be planned and necessary preparations completed well in advance.
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Buffets can be theme based wherein the ambience, cuisine and attire is related to the theme. For example if the theme is Italian, cuisine, attire and ambience are set, related to the cuisine. Food presentation culture has changed and we do not see the culinary arts that are labour intensive. Unfortunately in the 21st century we rarely experience pulled sugar, ice or margarine carvings in the commercial operation, with barely a sprinkling of food art presentations. In the commercial kitchen, apprentices and trainee cooks do not learn or even see the techniques to prepare them. There seems neither the time nor the motivation to learn these skills and as a consequence the pool of cooks and chefs who are able to add these talents to their bag of skills has become less and less. Also, because many chefs do not have the skills to prepare them, these arts are branded as "old fashioned" To also rationalize not utilizing these arts, chefs often state that the modern emphasis in food presentation is " now on the plate". But that was never otherwise. What they really miss is the challenge, joy and sense of satisfaction gained from creating an artistic presentation. 2.2.1 Carvings Carving is an art that is engraving the surfaces of any material to produce a visually appealing art form. Carving and sculpting are the arts and skills that come sometimes inborn and sometimes by practicing. In relation to hospitality industry, food is the major product to sell to create a pleasing and stunning object to the food. People have therefore started using this technique on various surfaces such as fruits, vegetables, ice block. Slowly innovations have added a wide range of carvings / sculpting that is used for displays at food counter especially in banquet buffet counters. To name- sour dough, salt dough, sugar crystal, margarine, bees wax and

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chocolate are used for creating models that act as a focal point in the banquet function or on buffet counter. When considering carving, fruit and vegetables may be loosely categorized into two groups; hard and soft. Working with hard fruits and vegetables allows for more detailed carvings such as the animals of the Chinese horoscope or intricate flowers. Firm vegetables such as pumpkin, potato and carrot are often used and perhaps the most commonly used hard fruits are watermelon, pineapple and cantaloupe. Watermelon is very popular with carvers for its vibrant pink and white flesh and green skin. A skilled fruit carver will use all the colours of the fruit to add dimension and definition to the contours of his design. Soft produce such as mango, banana and papaya can be shaped into flowers, buds, leaves and any form that does not require too much detail. Soft fruits are difficult to handle; they become mushy and loose their juice rapidly. Carving soft fruit needs to be performed by a deft hand that can carve fast enough to finish the job before the fruit starts to spoil. Carvings, even if edible are generally utilized for show, and cannot be edible because when a vegetable or fruit or any edible product, carved and placed in the open atmosphere, will lead to high risk of microbial activity so the fruit carvings especially centre pieces are never consumed.

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Food Production and Bakery II (Theory)

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2.2.2 Edible Carvings These are those carvings that are made of vegetable to garnish the dishes on plates and platters e.g.: carrot flowers, juliennes and tomato roses. These are used to improve the appeal of the dishes. These are made when there is requirement and served along with the food. 2.2.3 Centre Pieces We use a wide range of materials for making centre pieces to bring attraction on the buffet counter. Vegetable and Fruits: Here vegetables and fruits are arranged with a

vegetable or fruit based centre piece.

Flour Based Centrepieces: Here flour is used for

creating a centre piece, flour is made to dough by mixing salt and water to make stiff dough and given a shape and baked, if the model is big then open fire can be adopted for baking the

model. Colours can be used to highlight the areas.

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Ice based Centrepieces: Here a block of ice is used to make the centrepiece, ice block is carved to the sketch or drawing. One should keep in mind that centrepieces should attract and improve the ambience of the buffet counter.

Margarine or Butter Margarine is a type of fat that is used in bakery. It is the best source to create sculpting

because of its high melting point, and margarine is a fat that stays hard at room temperature. The centre piece should be related to the theme of the buffet.

Sugar Sugar is used by heating, and some times by caramelizing the sugar.

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Chocolate Chocolate is also used for making centre pieces, but chocolate is always used on a base, as chocolate melts easily.

2.3 Summary
In this unit, a brief description on banquet kitchen operation has been discussed. Along with staff organization, menu conversions and banquet functions, displays, carvings and sculptures which play an important role in banquet are also discussed.

2.4 Terminal Questions

1. Give the flow of activities in banquet kitchen 2. Define carving 3. List the materials used for carving. 4. _____,_____ and _______ forms base of salt dough

2.5 Answers
A) Self Assessment Questions 2. He takes charge of banquet kitchen. 3. High pressure cooking ranges, Steamers and Large vessels 4. Above 53 degree centigrade and below 5 degree centigrade. 5. Banquet diary or function prospectus.

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B) Terminal Questions 1. Incoming supplies of raw and prepared materials; Storage of materials Preparation of materials Cooking and assembling of foods Holding of cooked food Service as arranged Cleaning functions

2. Carving is an art that is engraving the surfaces of any material to produce a visually appealing art form. Carving and sculpting are the arts and skills that come both inborn and by practicing. In relation to hospitality industry, food is the major product to sell, to create a pleasing and stunning effect of the food; people have started using this technique on various surfaces such as fruits, vegetables, ice block etc. 3. Vegetables, fruits, margarine, chocolate, flour and sugar are used for carving. 4. Flour, Salt and Water form base of salt dough.

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