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Restaurant Service : Preparation, Carving, Slicing, Flambeing and Setting the Tables.
- Format:
- Book
- Author/Creator:
- Boulicot, Thierry.
- Language:
- English
- Subjects (All):
- Hospitality industry.
- Table setting and decoration.
- Physical Description:
- 1 online resource (973 pages)
- Edition:
- 1st ed.
- Place of Publication:
- New York, NY : BPI, Editions, 2022.
- Summary:
- Covers all the classic techniques and practices of service personnel in fine dining restaurants Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pourdrinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.
- Contents:
- Cover
- Title Page
- Summary
- Cutlery &
- Various Accessories
- Setting the Tables
- Lining
- Setting up different table shapes
- Placing the tablecloth
- "A la carte" set-up
- "Fixed menu" or "banquet" set-up
- "Gourmet" set-up
- Carrying Tableware &
- Clearing Tables
- Carrying plates
- Clearing tables
- Clearing soup plates
- Holding two plates and a sauce boat
- Services Methods
- Cocktails
- Beverages Services
- Serving red wine
- Serving white wine
- Serving champagne
- Serving red wine in a pouring basket
- Decanting
- Serving spirits and liqueurs
- Serving hot drinks
- Starters
- Artichoke with vinaigrette
- Avocado and prawns
- Caviar
- Cocktail prawns
- Figs
- Foie gras
- Full melon
- Melon half
- Melon slices
- Grapefruit half
- Cocktail grapefruit
- Spaghetti Napolitana
- Charcuterie
- Cured ham
- York ham
- Pickled beef tongue, salami, dried sausage, Andouille de Guéméné, pâté en croûte, terrine
- Shellfish
- Lobster
- Flat and cupped oysters &
- mussels
- Spiny lobster
- Smoked Fish
- Smoked salmon
- Smoked eel and trout
- Fish
- Grilled salmon steak and Poached pollock steak
- Grilled sea bream (2 people)
- Sea bream (4 people)
- Cold salmon
- Sautéed sole
- Grilled sole
- Fried sole
- Poached trout and Truite au bleu
- Poached turbot section
- Small turbot
- Poultry
- Duck (4 portions)
- Duck (6 portions)
- Turkey
- Pigeon
- Squab
- Grilled chicken
- Chicken (4 portions)
- Chicken (5 portions)
- Meat
- Rack of lamb
- Leg of lamb
- Saddle of lamb
- Rib of beef
- Rib steak
- Peppercorn steak
- Steak tartare
- Veal ribs and Pork ribs
- Flambéed kidney
- Cheese with Appellation of Origin
- Soft cheese with a bloomy rind
- Soft cheese with a washed rind
- Goat's cheese
- Cold-pressed cheese
- Pasteurised pressed cheese
- Blue cheese.
- Fresh cheese
- Melted cheese
- Desserts
- Flambéed bananas
- Beurre Suzette
- Flambéed cherries
- Flambéed crêpes
- Crêpes Suzette
- Flambéed peaches
- Fruit
- Pineapple
- Pineapple (sold à la carte)
- Strawberries
- Exotic fruit
- Orange
- Peach
- Apple, Pear
- Presentation &
- Preparation of Cigars
- Serving Methods for Different Dishes.
- Notes:
- Description based on publisher supplied metadata and other sources.
- Part of the metadata in this record was created by AI, based on the text of the resource.
- Other Format:
- Print version: Boulicot, Thierry Restaurant Service
- ISBN:
- 9798887070834
- OCLC:
- 1350687593
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