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Purchasing, Receiving, Storage, Inventory, Production and Plating

The goal of this assignment is to get each student familiar with the organization of good food purchasing, storing, planning production and plating habits. Students will understand culinary terminology and kitchen organization.

Purchasing, Receiving, Storage, Inventory, Production and Plating

Part A: Value 4%

The menu provided is for Bloom restaurant that services approximately 40 people a night with a Table d’hôte menu.

  • Using the recipes from “On Cooking” (converted for 20 servings using myculinarylab) Select one appetizer and two main courses to complete the following forms provided:

 

  • Purchasing Order Form (10 marks)
  • Product Specification Forms for all proteins (10 marks)
  • Suggested Maximum storage temperatures and times chart. (10 marks)

 

Part B Value 4%

 

  • What is a Larder Chef?
  • From the menu provided select what a Larder Chef would be responsible for and complete the following form(s). (10 marks)

 

Hint there are nine (9) items.

 

  • Create a detail list of all equipment needed to complete one menu item that the Larder chef would be responsible for.(10 marks)

 

  • Create an action plan/prep list for one menu item as if you were the larder chef to prepare the dish for service. (10 marks)

 

  • Complete a Recipe Testing Form on a recent dish that you have prepared for Bloom. (10 marks)

 

Part C: Value 2%

Learning to Present

Learning how to present food effectively you must start by asking and answering the right question. I believe this is a great team builder and a great way to develop leadership. Ideas and constructive criticisms are shared with the direction of the dining room being achieved.

The right questions to ask and answer:

What are we trying to achieve?

How can we accomplish this presentation in the time allotted?

How can we showcase this food in an eye-pleasing manner?

How can we avoid presentations that “go overboard” and are difficult for the servers to serve and are difficult for the customers to eat?

 

It is invaluable to go through a conceptual design stage to practice plate presentation.

You are to put your ideas on paper for one plate presentation of your choice that would be able to serve in Bloom using the products from the provided menu.

You don’t have to be an artist. You can draw your ideas or use a computer drawing program. Follow the handout example provided. (20 marks)

Great way to approach plate presentation is to create a six item checklist to use and follow the brief guidelines provided.

 

On a scale of 1 to 5, with 5 being the highest, please rank the following    

Comments     Would you buy this plate?

 

Yes

 

No

 

Shape: Avoid contrived food shapes. This can be accomplished by using a combination of sliced, molded and loose and whole food items.                  
Colour: Use a combination of earth tones and naturally vibrant colours.        
Height: Incorporate the natural shape of food to provide varied, but not extreme, heights. This will enhance the flow of food on the plate.        
Items: Choose food items based on practicality, portion size, number of other items on the plate, along with degree of preparation difficulty.        
Flavour: This is the single most important factor. Use only quality, compatible flavours to enhance your plate presentation        
Texture: To achieve a variety of textures, vary your cooking methods and apply different cuts to your vegetables to create variation        

A Purchase Order(PO) is a form issued by the buyer (restaurant) and sent to the vendor that indicates the items and quantities to be purchased.

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