Cold plate

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Various cold platters (buffet)
Cold platters with fish (buffet)
Cheese platter
Cold platter with cheese and sausage on a black slate plate

As Cold plates are called collections of food and products of the Cold Kitchen , which on various sideboard dishes are served and offered.

use

Cold platters are usually served on occasions where individual service is not possible due to lack of space or time. They are part of cold buffets or are provided as an offer at standing receptions . The individual elements are arranged in portions or can easily be separated by the guest.

Preparations and presentation

When classifying cold platters, a distinction is made between offers for buffets for breakfast and dinner , and offers for snacks at receptions and buffets. The composition is determined by the occasion, the type and number of guests and the costs. The components can be freely combined from the cold kitchen range.

Buffet platters

Buffet platters are a special form of cold platters, as they are embossed with images and must have a certain shelf life (maximum 2 hours). Festive buffets include, for example, crust pies , galantines and parfaits . So-called show panels placed in the center serve as eye-catchers because they are more lavishly decorated. Cold dishes are arranged in an attractive form around the display, such as salads, cheese, eggs, meat, cheese, fish, aspic and poultry dishes, cocktail skewers , patties , etc.

Scenes

In order to achieve particularly appealing visual effects, dishes are arranged in an optically effective manner on display panels. Larger pieces of slaughtered meat such as saddle of veal , frikandeau , roast beef , cured tongue , poultry, roe deer and deer saddle or legs of roe deer and wild boar are used as the main item on the display . Large salmon, pikeperch, pike and lobster are also made into displays. Plates usually consist of the whole main piece, slices of the main piece, and toppings and toppings such as fruit, vegetables, jelly, etc.

Cold cuts

Different types of sausage, meat, fish and cheese are cut and arranged as a bread topping. Typical are:

Snack in between

Smaller dishes are served completely or offered as cut pieces. Canapés , fried meat slices, pies , smoked fish and cheese are typical . These are garnished with fresh fruits, pickled vegetables or creams ( egg cream , horseradish cream, liver cream). Various sauces and butter mixes as well as bread and rolls are offered.

The supports of the cold plates consist of various shapes and materials such as stainless steel , porcelain , wood or mirrors . Depending on the occasion, the shape and size vary, as does the sideboard on napkins and blankets made of paper and foil or on disposable dishes made of plastic and aluminum.

Restoration plate

These are plates in the offer of restaurants, which are freshly put together and arranged. They consist of different types of cold cuts (salami, ham, cheese, fish) or are combined with salads, eggs, fruits and cocktail bites.

literature

Individual evidence

  1. a b Herrmann, F. Jürgen: Textbook for cooks . Verlag Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 286, 413 .