Secondly is an a la carte menu gives a full list of all dishes that may be prepared but item is priced separately. The price of items differ from one restaurant/establishment to another.

A'LA CARTE SERVICE:

After guests are seated and order being taken:

 Place orders to the kitchen.

 Adjust and reset covers accordingly when necessary.

 Pick up food from kitchen to station using hand. Apply skills in carrying plates by hand.

 Approach the guest and address.

 Proceed to the left of the guest and place the dish gently on the table in front of the guest.

 Present the dish to the guest politely.

 Proceed to the next guest in a clockwise direction and serve accordingly.

 Clear finished dishes with indication from the guest.

 Proceed the same technique to another guest moving in a clockwise direction.

 Proceed to the next course (if any).

Services Techniques That Used in a Table D'hote

     

Hi,assalammualaikum and good evening bloggers today i want to share an information with all my bloggers about a services techniques that use in table setting has two types which are table d'hote and a'la carte.^_^

Table d'hote service is based on course by course according to the menu which is listed full course first is appetizer,soup,main course and lastly dessert and also beverages.



TABLE D'HOTE SERVICE:
After the guest is seated,the order being taken:
 Send the guest orders to the kitchen. Adjust table covers accordingly.

 Get the food from the kitchen and bring it to the table. Apply skills in carrying plates by hand.

 Approach and excuse to the guest.

 Proceed to the left of the first guest and place the appetizer gently in front of the guest. Present the appetizer politely.

 Proceed to the next guest in a clockwise direction and serve appetizer accordingly.

 Clear soiled plates with indication to the guest from the right of the guest using clearing and carrying dirty plates technique.

 Serve bread and butter from the guest’s left side with the waiter right hand using service gear and place it on to the side plate.

 Proceed the same technique to another guest moving in a clockwise direction.

 Get the soup from the kitchen using service tray. Place the soup in front of the guest from the left of the guest.

 Moving in a clockwise direction proceed the same technique to another guest.

 Clear the soiled soup bowl and saucer with indication to the guest using service tray from the guest right.

 Pick up main course from the kitchen to restaurant using carrying plates by hand techniques

 Serve main course from the left of the guest moving in a clockwise direction. Place the main course in front of the guest with the main dish parallel with the guest in front from the accompaniments. Present the main course.

 Proceed to the next guest in clockwise direction and serve main course accordingly.

 Clear soiled plates with indication to the guest from the right of the guest.

 Clear the salt and pepper shaker, vase and table number using the service tray.

 Do crumbing down using the folded waiters cloth and crumbing plates (side plates)

 Reset the dessert spoon to the right and dessert to the left.

 Pick up dessert from the pastry kitchen using plates carrying techniques for plates and service tray for bowl. Present the dessert.

 Proceed the same technique to another guest moving in a clockwise direction.

 Coffee or tea is served during or after dessert (upon guest request).

  

how to open sparkling / wine bottle and water cans

Assalamualaikum and hye bloggers! today our group will be update about how to opening sparkling bottle and water cans. here, i will explain to you step by step how to open the bottle. before that, in fine dining restaurant, usually we use a wine bottle. when we want to serve to our guest, we need to explain to our guest the history of the wine first and make sure we hold the bottle, the label must be shown to our guest. here the steps! :)

1. Provide two bottles of sparkling red and white sparkling, goblet, castor sugar, paring knife and water / lemon juice.
2. For white sparkling, goblet surface to be immersed in the lemon juice. otherwise, red sparkling unnecessary.
3. After the surface is immersed in the lemon juice Goblet, will overlay surface in turn on castor sugar.
4. This is how to hold the bottle. check the label on the bottle towards the guests brought.
5. Take the paring knife and cut the outer paper bottle cap.
6. Use one hand to hold the bottle cap from exploding open. Another use one hand to turn the wire slowly.
7. After that, use the fingertips to hold the bottle cap open and let the gas is in the bottle out little by little.
8. How to hold the bottle while to pour water into the goblet. Our thumb is placed under the bottle and the remainder is to hold the bottle body. Make sure when holding the bottle, the label on the bottle facing the guests.
9. Hold on tight and best of luck! :)

1. Provide service tray, water cans, straw and service cloth.
2. Hold the service tray correctly. make sure the entire palm of the hand detention under service tray.
3. Place the glass in front of guests.
4. A little tap on the face to reduce the gas cans that were in the can. Then open the can slowly while releasing excess gas in the tin.
5. Tin lid fully open.
6. Pour water into the glass and straw put on the table.

A 'LA CARTE

                   1) GOBLET

                   2) TABLE KNIFE

                   3) DINNER PLATE

                   4) TABLE FORK

                   5) BB PLATE(BREAD AND BUTTER)

                     
       

1. Firstly,place a goblet at the right side of table knife.

2. Next,place a dinner plate at the middle.

3. Then, place a table fork on the left side.

4. Lastly,place a bb plate at the end beside a table fork.

TABLE SETTING

TABLE D'HOTE

                             1) GOBLET

                             2) SOUP SPOON

                             3) TABLE SPOON

                             4) TABLE KNIFE

                             5) DINNER PLATE

                             6) TABLE FORK

                             7) FISH FORK

                             8) BB KNIFE(BREAD AND BUTTER)

                             9) BB PLATE(BREAD AND BUTTER)

                            10) DESSERT FORK

                            11) DESSERT SPOON


                 

1. Firstly,place the goblet in front of the table knife.

2. Then,place a soup spoon on the right side follow with a table spoon and table knife.

3. Next,place a dinner plate beside the left side with table fork and dinner fork.

4.  Place a bb knife into the bb plate .

5.  Lastly,place a dessert fork and dessert spoon in the middle of dinner plate.       

Fish Fillet

1) Make sure all the mise-en-place is completed and present the dish to the customer.

2) Remove the head and of the fish with service fork and fish knife.

3) Also remove the tail.

4) With the aid of a service service fork and fish knife remove the side bones.

5) Run the tip of the fish knife down the backbone.

6) Remove the skin by service fork.

7) Lastly, coat with garnish and serve.

^,^v

HISTORY OF COCOA

CHOCOLATE Theobroma cacao

"Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao.

The cacao tree produces flowers and fruit year-round. The cacao tree is small and comes from the forests of Central and South America. It needs a warm and humid climate, regular rainfall as well as a fertile and well-irrigated soil. It grows in the shade, preferably at an altitude of 1,300 to 2,300 feet, in the tropics 20� above and below the equator. The cacao tree yields its first crop at 3-4 years old. It is an adult plant at 10. It produces from 300 to 1,000 pounds of cocoa per acre for about 50 years.

     The cacao tree fruit is a huge berry called cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans.

  After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma. After they are dried the beans are ready to be cleaned, graded, packed, and shipped for processing into chocolate products.

   Once the beans are selected, they are roasted and shelled to obtain the center cacao kernel, or nib. To transform the cacao kernels into the thick, dark-brown paste called chocolate liquor, the nibs are ground between large heated rollers in high-speed mills.

   Chocolate liquor is the base from which all chocolate products are made. Pure chocolate liquor, which contains 53 to 55 percent cocoa butter, is unsweetened and too bitter to eat. It is compressed into blocks or squares and is used for cooking and baking."