Cold Food Help

Discussion in 'Food & Cooking' started by fusion fury, Oct 3, 2011.

  1. fusion fury

    fusion fury

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    Culinary Student
    I have a practical final next week. For the final we have to make a cold food buffet. Do you have any tips or tricks that would help me out. My GM/knife skills are pretty good I am just looking for advice. thanks
     
  2. chefbuba

    chefbuba

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    We don't help with home work!
     
  3. koukouvagia

    koukouvagia

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    What kind of advice do you need?  What are your ideas already?

     
    Be nice, he's just asking for advice.  This is not exactly homework.
     
  4. chefedb

    chefedb

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    You will never learn anything and are waisting your time in school if you get the answers from us. Do your own research. There are many good books on cold buffet  and garnish out there> Read one and maybe  you will learn something
     
  5. butzy

    butzy

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    I'm with KK but understand the others as well ;)

    What are your ideas so far? What are you thinking of doing? Are you having a bit of a theme or are you just going to throw all kind of cold starters together?
     
  6. koukouvagia

    koukouvagia

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    I think people around here are overly mean to students when they come looking for help.  I think that the internet is an abundant source of information and a valid place to do research.  And as a group I think we're a bit hostile to newcomers.  We can be nicer.
     
  7. chef kdsimpson

    chef kdsimpson

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    Hi,

    The best advice I can give, seeing as this is a practical assessment, is that you need to be aware that they are always watching... be very careful about how you store, cut, and waste as all these things can bring your points down. Remember to wash your hands or wear clean gloves at all times be aware of anything that can be cross contaminated.

    The guy that puts out the most beautiful display is not always the top marked but keep in mind that most TAFE or College teachers are old school so try to put only a slight modern twist to their old school style.

    I hope this helps.

    K
     
  8. gunnar

    gunnar

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    This is not the Professional Chef section so I would say students are allowed to ask any question here they want. You are equally allowed to not answer. I am a big softy and usually like most people. I agree with Chef KD, being clean and hyper-aware of cross contamination are two key factors.

    I would have just said " what exactly kind of buffet are you looking at? Salad? Deli? Mixed? Cafeteria or Vegas style? Do you need a centerpiece?"