Unit 5: Food and Buffet Presentation Notes – BHM 3rd Semester

/ BHM 3rd Semester Food Production Notes (New Course)) / By

In old Syllabus, this unit was included in 4th Semester but as syllabus gets updated in 2024, its now included in 3rd Semester.

Contents:
Introduction: Fundamentals of Food Presentation& Buffet Presentation:
Integration of Flavors Shapes and Textures on the Plates.
Hot & Cold food Presentation.
Buffet arrangement & appearance.

Short Important Questions

  1. What is food presentation? (1 Mark, 2017, 2021)
  2. Mention four guidelines of food presentation. (1 Mark, 2019)

Long Important Questions

  1. Write the guidelines of food presentation. (5 Marks, 2017)
  2. What is garnish? Write down the guidelines of food presentation. (5 Marks, 2021)
  3. How does integration of flavors, shapes and textures enhance food presentation? (5 Marks, 2018, 2023, 2025)

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