1.8: Midterm Exam and Caviar Buffet Practical
- Page ID
- 23631
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This week you will put into practice the concepts of Buffet Presentation in the creation of a Caviar and Hors d’ oeuvre Event. You will present an elegant buffet consisting of canapés and caviar complete with a Buckwheat Bellini and caviar station. After the event, you will break down the event, clean, and take your written midterm examination.
Refer to course handouts and or recipes provided by your instructor via the LMS (Learning Management System) ex. Moodle®.
Midterm Tips
- Read and review the entire text up to this point.
- Review any class notes that you took during lecture and review alone with the power point presentations that are in the LMS (Moodle®).
- You may find it helpful to join or create a study group. If you have read the material prior to each class, completed any CPAs (classroom preparation assignments), and reviewed each week’s learning outcomes after each class, then preparation for the midterm will be a breeze.
This will be your first buffet of the semester. One tool that will help you to organize and meet your time requirements is a “load list”. Using a load list ensures that you have all the materials, equipment, and food necessary to put on the buffet. Make the list by analyzing each item you are serving and ask yourself, “What do I need to show, serve, and eat this with? Example: Crawfish empanadas need:
- The empanadas,
- A pan to house them,
- A chaffer to keep them hot,
- A pitch to pour hot water in the chafer,
- Sterno to light under the chafer,
- A serving utensil,
- Plates,
- Napkins and so on.
Do not forget the tables, tablecloths, and skirting. Think about all of the things necessary for the event’s preparation and service. You cannot just show up in class and pull this off. You must plan your work and work your plan.
Think about your product and presentation; I will provide access to the things you need, but it is your practical exam. If you put in the work and execute well you will do well.