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  • Topic: Tea, Black tea, Sauce
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  • Published : March 19, 2013
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* PREPARE FOR QUALITY CUSTOMER SERVICE * OBJECTIVES:
* Explain the differences between the various types of service and menus in a foodservice operation. * Identify the various types of tableware used in a foodservice operation. * Explain menu categories and food terminology.

* Describe the preparations necessary to prepare for quality customer service in a foodservice operation. * Explain the Differences Between the
Various Types of Service
* FRENCH
* RUSSIAN
* ENGLISH
* AMERICAN
* BANQUET
* Explain the Differences Between the
Various Types of Service
* FRENCH
* RUSSIAN
* ENGLISH
* AMERICAN
* BANQUET
* Explain the Differences Between the
Various Types of Service
* FAMILY STYLE
* BUFFET
* SPECIALTY BARS (SALAD, OYSTER, DESSERT)
* ROOM SERVICE
* OFF-SITE (OUTSIDE)

* Explain Menu Types, Categories and Food Terms
* MENU TYPES
* FREQUENCY OF CHANGE
* STATIC
* CYCLICAL
* PRICING METHOD
* À LA CARTE
* TABLE D’HÔTE or PRIX FIXE
* CARTE DU JOUR
* Explain Menu Types, Categories and Food Terms
MENU CATEGORIES (courses)
* APPETIZERS
* SOUPS
* SALADS
* ENTRÉES
* DESSERTS
* Appetizers

* Appetizers are meant to stimulate the appetite
* Amusé Bouche
* Canapé
* Hors d’oeuvres
* SOUPS
* Clear
* broth, bouillons, consommé
* Thickened
* cream, purée
* bisque
* chowder
* Cold soups
* vichyssoise, gazpacho
* SALADS
* In North American restaurants, salads are generally served before the entrée, often in place of or as an appetizer. * In European countries or at formal dinners, salads are generally served after the main course as a palate cleanser. * Salads may also be served as a main course.

* Main Courses – Fish & Shellfish
* Fish
* whole
* fillet
* steak

* Main Courses – Fish & Shellfish
* Shellfish
* Mollusk
* Crustaceans
* Other - snails/escargot

* Main Courses - Poultry and Game Birds

* Poultry - all domesticated birds including chicken, turkey, ducks, geese, guineas and pigeons

* Game birds - include pheasant, quail and partridge
* Main Courses - Meat
Beef
* Prime Rib
* Strip loin (N.Y.)
* T-bone
* Tenderloin (F.M.)
* Short Ribs
* Ground Beef

* Main Courses - Meat
Veal – the meat from very young cattle (8-16 weeks old)
* Milk fed – very light colour
* Grain fed – darker pink
* Chops
* Scallops
* Cutlets

* Main Courses - Meat
Lamb – the meat of young sheep, less than 1 year
* New Zealand, Australian & domestic
* Rack
* Roast leg
* Chops

* Main Courses - Meat
Pork – served fresh or cured
* Tenderloin
* Chops
* Ribs
* Cutlet
* Ham
* Bacon

* Main Courses - Meat
Game
* Bison
* Venison
* Rabbit
* Wild Boar
* PREPARATION KNOWLEDGE
* RED MEAT PREPARATION
* blue
* rare
* medium rare
* medium
* medium well
* well done

* COOKING METHODS
* DRY HEAT
* bake/roast
* grill
* broil
* DRY HEAT USING OIL
* deep fry
* pan fry/ sauté
* stir fry
* MOIST HEAT
* boil
* poach
* simmer
* steam
* Combination
* braise
* stew
* Sous Vide
* MICROWAVE
* FOOD TERMS: SAUCES
* Hollandaise
* Brown/Espagnole
* Béchamel
* Velouté
* Tomato
* Béarnaise

* Mornay
* Demi-Glace
* Beurre Blanc
* Coulis
* Salsa
* FOOD TERMS: CONDIMENTS
* Horseradish
* Mint Sauce/Jelly
* Soy Sauce
* Cranberry Sauce
* Apple Sauce
* Chutney

* Cocktail Sauce
* Tartar Sauce
* Worcestershire
* English Mustard
* Yellow Mustard
* Ketchup
* Special Sauce
* POTATOES, PASTA, RICE & GRAINS...
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