Food Sequence, mother sauces for BSHM .ppt

Food Sequence, mother sauces for BSHM

2. Mother Sauces
Hollandaise Sauce
Tomato Sauce
Bechamel Sauces
Espagnole Sauce
Veloute Sauce

3. Mother Sauces
In the culinary arts, the term
"mother sauce" refers to any one
of five basic sauces, which are the
starting points for making various
secondary sauces or "small
sauces." They're called mother
sauces
 because each one is like
the head of its own unique family.

4. Hollandaise
Clarified
butter
cream
laced with
lemon

5. Tomato Sauce
tomatoes

6. Bechamel
Milk

7. Espagnole
Brown Stock

8. Veloute
White Stock

10. TABLE SKIRTING

11. It is a base cloth which covers the table
Table Cloth

12. A smaller table cloth laid diagonally over the under
cloth, and usually of a contrasting color
Over Cloth

13. This is a narrow length of cloth, place at the center of
the table to accentuate a theme or design
Table Runners

14. Usually made from silk or satin material and is used
for skirting purposes for buffet table.
Skirting Cloth

15. FLOWER ARRANGEMENT

16. FLOWER ARRANGEMENT
A centerpiece is a classic flower arrangement
that everyone knows and loves. These
arrangements typically come in vases that are
four by four inches or even five by five inches.
Centerpieces are most commonly placed within
the center of a dining table

17. FLOWER ARRANGEMENT
A bar arrangement is a taller version of the
classic centerpiece arrangement and holds a
sense of elegance and glamour that will
draw guests to a new location.

18. FLOWER ARRANGEMENT
Bud vases can be considered “miniature
arrangements.” Often times bud vases
accompany centerpieces or bar
arrangements by reflecting the same color
scheme, mood, or style.

19. FLOWER ARRANGEMENT
Long and low arrangements are just as the
name suggests! They’re typically found in
long, rectangular vases that are close to the
surface. Long and low arrangements can
appear more voluminous than a traditional
arrangement because they are spread out
over longer surfaces

20. STYLE OF FLOWER
ARRANGEMENT
1. COMPACT- The style of a
compact arrangement has a
classic, timeless feel. A compact
arrangement is one in which all of
the elements found in the
arrangement are at the same
length. They are often dome-
shaped, meaning that nothing is
poking out of the main “sphere” of
the arrangement.

21. STYLE OF FLOWER
ARRANGEMENT
2. LOOSE AND WILD- An
arrangement that is loose and
wild is one where flowers are
not arranged in a rigid, uniform
structure. Often, varying
elements of the arrangement
will be over-flowing from the
vase.

22. STYLE OF FLOWER
ARRANGEMENT
3. SINGLE FLOWER TYPE-
This kind of arrangement uses
only one flower variety for a
chic and cohesive look.
Occasionally you may include
hints of greenery to support the
structural integrity of the
arrangement, but generally,
this type of arrangement
features solely one flower type.

23. STYLE OF FLOWER
ARRANGEMENT
4. MINIMALIST - Minimalist
arrangements are
arrangements that utilize the
simple, strategic use of stems
to create intentional negative
space in a clean, modern way.

24. 1.Proportion and scale-Proportion helps in
maintaining a uniform size of the bouquet. The size
of the flowers should be in proportion to the size of
the foliage and the container.
The proportion should also be appropriate with the
occasion and placement. Like the flower
arrangements for hotels, churches and weddings
are bigger than the arrangements for casual and
regular events, homes and offices.

25. 2. Balance-  This means that the height of the
arrangement should be at least one and a half times
more than the height of the container. Although the
height of the arrangement can be higher than this, it is
never lower.

26. 3. Harmony-  The material used for the flower
arrangement should complement each other. The
flowers, foliage, colour, container and all other
accessories should be of one theme and nothing
should seem out of place.

28. FOOD SEQUENCE OF FOOD PREPARATION
TABLE SETTING GUIDE
BREAKFAST SETTING
LUNCHEON SETTING
DINNER SETTING
FOOD SEQUENCING

29. Bread and Butter-
Appetizer- if the appetizer is supposed
to be cold keep it cool, but if the
appetizer is supposed to be warm, you
should maintain the food warm until the
food is served.
Soup- most soup is served hot. You
should maintain the soup warm until the
soup is served.

30. Salad – serve the ingredients safe,
clean and fresh. Salad dressing
should be put on a separated dish.
Entrée- when serving the entrée
dish be sure that, you have the
following in the plate:
•Meat
•Side dish
•Sauce
•Garnish
•Starch

31. Main Course – Be sure that meat
was cook just like what the customer
want. Like rare, well done, medium.
When serving the main dish be sure
that, you have the following:
•Meat
•Side dish
•Sauce
•Garnish
•Starch

32. Dessert and Beverages

33. TABLE SETTING GUIDE
1.Avoid cluttering up your table,
the last thing you want is flying
cutlery.
2.Utensils should be about ½ or 1
inch away from the plate or each
other. They should also be lined
up evenly from their bottoms.
3.Dinner plate should be places
approximately 2 inch from the
tables edge.
4.Knives should be placed with
their cutting edge toward the
dinner plate, except the butter
knife which must be laid flat on
a side plate.

34. TABLE SETTING GUIDE
5. When using candles as the sole
source of light they must be
placed symmetrically upon the
table and their flames should
not be at eye- level.
6. Napkin are commonly place, to
the left of the forks or inside of
a drinking glass.