Training Manual. Silver Service

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Training Manual. Silver Service"

Transcription

1 Training Manual Silver Service

2 Contents Trainee Information 3 Certificate of Completion 4 Introduction 5 Be Organised 6 Prior to Service 7 Exceeding Customer s Expectations 8 Using Service Cutlery 9 Silver Service Procedures 10 Silver Service Important Points to Note 11 Self Assessment Test 12 2

3 Training Manual Providing Silver Service This Manual is designed to provide you, the employee, with a full knowledge of how to provide a silver service and the different methods associated with such a service. You will be able to demonstrate a good ability in silver service practice, acting according to the requirements of your organisation. Trainee Information Name: Manager: Training Commenced: Training Completed: Assessment Completed: / / (DD/MM/YYYY) / / (DD/MM/YYYY) / / (DD/MM/YYYY) 3

4 Certificate of Completion I (Manager/Supervisor) hereby certify that (Employee Name) has successfully completed their training in Providing Silver Service and is fully qualified under the requirements of the establishment in which they are employed herewith. (Signature of Manager/Supervisor) Date (Signature of Trainee) Date Congratulations! 4

5 Introduction The style of silver service adds a grandeur and occasion to any event, and when done well, an impression is left with the customer that will reflect favourably on your establishment. However, as with all types of service, in order to perfect the art of silver service practice makes perfect! There are no quick solutions to becoming proficient at silver service, and wherever possible you should practice a great tip is to practice at home with your family, so that you become comfortable with the service techniques. Silver service involves taking the food to the customers table on a serving platter sometimes called a flat. The hot dinner plates are already placed on the table and then the waiter transfers the food from the platter onto each plate using a fork and a spoon sometimes two forks or two spoons are used, this depends on the food being served at the time. It is possible that there may only be a policy to serve certain dishes as silver service, such as the vegetables accompanying a dish or the bread. Speed is also of the utmost importance, as you may be serving a table of about people, so they all need to be served with hot food don t let it get cold due to slowness of service. 5

6 Be Organised When providing silver service, waiting staff need to be organised and efficient. Standards must be set at a very high level, as at this level of service the customer expects extremely efficient working practices. You need to be comfortable in your work space and confident in your ability to carry out all the service procedures required. Take great care when serving customers with silver service as not to disturb them for too long. Be aware of leaning very close to the customer or hovering around, a customer will not appreciate too long a service in this regard. Remember, as with all work practice, make each movement count. If you are empty handed and going to the kitchen, collect dirty dishes or glasses on your way. Be organised, by ensuring your workspace is kept clean, tidy and well stocked at all times. Health & Safety is of the utmost important, so remember there are always sharp implements about, so handle with care. Keep within your specified work area, so as not to disturb other staff members. Keep all areas clean at all times. Maintain the work ethic of clean as you go. This always makes it easier when clearing up at the end of a shift. Remember work quickly but efficiently because you are using silver service to serve the food, there is more of a chance that the food will cool down. 6

7 Prior to Service Before you enter into serving the customer, you must ensure that your workplace is prepared. This is known as mise-en-place. It is your responsibility to ensure that all utensils and equipment is clean and ready for service. All equipment and service items will need to be checked prior to service: Each time you serve a new platter, you will need a new set of serving utensils. Ensure that these are always to hand. Ensure that all your waiters cloths are folded and easily accessible for service. Check all lined to ensure it is clean, pressed, free from holes and stains. Ensure all equipment is clean and polished (if required) Check that crockery is free from damage Silver should be cleaned on a regular basis (to prevent tarnishing). Make this a regular part of your job. Check stock levels, as you must have enough equipment to see you through the service period. Immediately prior to service you may need to bring hot plates from the kitchen. Remember, the more prepared you are prior to service, the better your service will be and the easier your job will become. Without organisation - chaos will rule. 7

8 Exceeding Customers Expectations There will always be a need to provide additional service to some customers who make requests that are not on the menu, or who require special service for a special occasion. When a customer has a request for something a little unusual, or out of the ordinary, it is important to get it right and be patient when responding to the request. It may take a little extra time, but by providing the customer with an excellent service, the rewards are great. Certain requirements can be: A table which can accommodate a wheelchair or high chair for an infant A table by the window A cake to celebrate a birthday or anniversary A table for two for a romantic dinner A large, round table. There are also many reasons a customer will ask for something that is not on the menu: Coeliac Vegetarian or Vegan On a specific type of diet Gluten free diet Certain dietary requirements A fussy customer The customer doesn t like anything that is on the menu. You need to be prepared for the unexpected and ready with your reply to assist the customer, in whatever their requirement may be. 8

9 Using Service Cutlery Silver service involves taking the food to the customers table on a serving platter sometimes called a flat. The hot dinner plates are already placed on the table and then the waiter transfers the food from the platter onto each plate using a fork and a spoon sometimes two forks or two spoons are used, this depends on the food being served at the time. The correct procedure for using service cutlery is: Holding the fork and spoon in your right hand (or left, if you are left-handed), ensure that the spoon and fork are facing upwards, with the fork sitting in the spoon. Make sure that you feel comfortable in holding the spoon & fork. Your palm and fingers must cover both handles. For a lever to open and close the spoon and fork, insert your first finger halfway between the spoon and fork handles. This is the basic technique for silver service. When serving larger items such as bread rolls, and roast potatoes, turn the fork around so that the prongs are facing downwards. This will give a more secure service as the fork prongs will hold the item safely. It will become more difficult when you have to serve softer items, such as fish or omelettes. To make this easier, use two fish knives in the same way as the fork and spoon, and spread them out to give you better support. Practice makes perfect. Use raw vegetables and fruit to practice on it doesn t matter if you drop them!! 9

10 Silver Service Procedures Placing the Plates Remember, the most important rule of thumb is hot plates for hot food, cold plates for cold food. Always hold the plates in a pile on your left hand, on a service cloth. Approaching the customer from the right hand side, place the plate in front of the customer, holding it by the rim in a service cloth. If the plate has a specific pattern, or logo, ensure that the logo is at the top of the setting, facing the customer. Portion sizes The chef will have determined the portion sizes for each service item. You must be aware of this prior to service. Each serving of meat and vegetables will be portioned as well, e.g. 3 roast potatoes per person, 2 slices of beef, etc. The meat will generally be on its own platter to be served separate from the vegetables and potatoes. Ask the customer if they would like certain types of food before serving it. This saves on waste food. If you are running out of food during service, do not decrease portion sizes. Apologise, leave the table and return with replenished items. 10

11 Silver Service Important Points to Note Always silver serve from the left. Bend forward toward the customer so that the platter just covers over the customers plate. Bend your knees if you need but not your back, as this will cause the platter to slope. The guest to the left of the host is served first. Serve the main item first usually the meat, fish, etc. The potatoes are served second, with the vegetables afterwards. These are all served in separate portions on the plates. Gravy or sauce is served last usually in a gravy boat. The gravy boat rests on a plate in your left hand with the lip of the sauceboat facing the customer. When serving the gravy (or sauce), follow the service technique for food. Hold the service spoon in your right hand and fill it from the sauceboat by moving it towards you. Pour the sauce over the food by moving the spoon away from you. Let the sauce glide over the food. Do not cover more than 1/3 of the food on the plate. Any accompaniments are left to the side of the plate. There should be no food served on the rim of the plate. When serving sweet or savoury flans, always place the point of the flan towards the customer. As with all types of silver service, presentation is everything. Always ask the customer if they would like sauce, gravy, etc. Never assume that a customer will have everything. Don t let the service cutlery drip around the table. Always keep your cutlery above the serving dish. Move around the table to the right. The last person to be served is always the host of the table. 11

12 SELF ASSESSMENT TEST The following test is designed to assist you in remembering all the things you have learnt in this Training Manual. 1. What does silver service mean, when it comes to service? 2. What must you prepare, prior to service? 3. Name several different special requirements a customer may have? 4. Describe the correct way to hold your fork and spoon when providing silver service? 5. Which customer is served first and who is served last? 12

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

Hostess Training Outline. Significance. Company Name Here

Hostess Training Outline. Significance. Company Name Here The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and

More information

KITCHEN LAYOUT & DESIGN

KITCHEN LAYOUT & DESIGN KITCHEN LAYOUT & DESIGN It is important to ensure that the cooking space is designed scientifically to achieve maximum productivity and to attain this objective the kitchen, where the all important food

More information

The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home.

The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home. The Christmas season is here once again, it is the season of love and sharing. It s also the season for dining, be it in staff parties or at home. As members of the Rotaract Club of Grenada, it is of vital

More information

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements. Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies

More information

Front- and Back-of-the-House. Food and Beverage Industry

Front- and Back-of-the-House. Food and Beverage Industry Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:

More information

Environmental Services. Allergy and Intolerance (Advice for Caterers)

Environmental Services. Allergy and Intolerance (Advice for Caterers) Environmental Services Allergy and Intolerance (Advice for Caterers) Introduction It's very important for all caterers to be aware about food allergy and to take it seriously. This is because when someone

More information

Food delivery training 101 The complete training guide for delivery excellence

Food delivery training 101 The complete training guide for delivery excellence Food delivery training 101 The complete training guide for delivery excellence Table of contents Designing your training manual 02 How-to: Taking orders online or by phone 03 Post order submission: Delivering

More information

Cook With Us. dishdivvy. Connecting Fabulous HomeCooks with Hungry Neighbors. #enjoyyourshare. All Rights Reserved

Cook With Us. dishdivvy. Connecting Fabulous HomeCooks with Hungry Neighbors. #enjoyyourshare.  All Rights Reserved Cook With Us Connecting Fabulous HomeCooks with Hungry Neighbors #enjoyyourshare www..com All Rights Reserved Food is Joy Especially when it s made with a whole lotta love. Bring the joy of homemade meals

More information

FROZEN DRINKS & SLUSH MAKER

FROZEN DRINKS & SLUSH MAKER INSTRUCTION MANUAL FROZEN DRINKS & SLUSH MAKER Contents Introduction 2 Retro Diner Frozen Drinks & Slush Maker Parts 3 Before using your Frozen Drinks & Slush Maker 4 Cleaning your Frozen Drinks & Slush

More information

Diploma in Hospitality Management (610) Food and Beverage Management

Diploma in Hospitality Management (610) Food and Beverage Management Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.

More information

Cocktail service UV21493 F/504/4583 VRQ. Learner name: Learner number:

Cocktail service UV21493 F/504/4583 VRQ. Learner name: Learner number: Cocktail service F/504/4583 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active

More information

Barriers to Bare Hand Contact

Barriers to Bare Hand Contact Barriers to Bare Hand Contact Scoops Chopsticks Deli Papers Forks and Ladles Utensils to prepare ready-toeat foods. Single Use Gloves Toothpicks Tongs Spatulas Presentation prepared by the Food Contact

More information

MARQUE REFERENCE CODIC

MARQUE REFERENCE CODIC MARQUE REFERENCE CODIC : KALORIK : TKG OT 00BCRL : 50 EN ANGLAIS PROVISOIREMENT NOTICE LOGO 00L ELECTRIC OVEN WITH ROTISSERIE & LAMP & CONVECTION INSTRUCTION MANUAL Model No. TY000BCL 0-0V~ 50/60Hz 800W

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

Principles of Preparing and Clearing Areas for Table Service

Principles of Preparing and Clearing Areas for Table Service Unit 36: Unit code: QCF Level 2: Principles of Preparing and Clearing Areas for Table Service R/502/8260 BTEC Specialist Credit value: 2 Guided learning hours: 15 Unit aim The aim of this unit is to enable

More information

22 Kettle Charcoal Grill SAFE USE, CARE AND ASSEMBLY MANUAL

22 Kettle Charcoal Grill SAFE USE, CARE AND ASSEMBLY MANUAL 22 Kettle Charcoal Grill SAFE USE, CARE AND ASSEMBLY MANUAL 85-1448-8 ST22022D Read and save this manual for future reference. If pre-assembled, leave this manual with unit for consumer s future reference.

More information

National Multicultural Festival 2018

National Multicultural Festival 2018 National Multicultural Festival 2018 Caitlin Levey Public Health Officer ACT Health - Access Canberra Jonathan Chen Public Health Officer ACT Health - Access Canberra Role of a Public Health Officer Registration

More information

Cake Decorating is an individual event that allows a student to express their creativity while displaying their cake decorating skills.

Cake Decorating is an individual event that allows a student to express their creativity while displaying their cake decorating skills. CAKE DECORATING NY STATE INDIVIDUAL EVENT 11-1 -1 st year of Competition Page 1 of 6 Cake Decorating is an individual event that allows a student to express their creativity while displaying their cake

More information

Overview. PPL2PC25 - SQA Unit Code HK8Y 04. Prepare, cook and finish basic cakes, sponges, biscuits and

Overview. PPL2PC25 - SQA Unit Code HK8Y 04. Prepare, cook and finish basic cakes, sponges, biscuits and Overview This standard is about preparing, cooking and finishing basic cakes, sponges and, for example: victoria sponge fruit fruit cake shortbread The standard covers a range of types of preparation methods

More information

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4

More information

EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment!

EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment! CASHIIER STEPS OF SERVIICE Frontt Countter EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment! Smile, make eye contact and greet the guest personally Acceptable Greetings: o Good

More information

AWARD: Pulse Hospitality Operations Agreement 2016

AWARD: Pulse Hospitality Operations Agreement 2016 REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards

More information

Preparing & Holding Cold Foods Review

Preparing & Holding Cold Foods Review Preparing & Holding Cold Foods Review Time-Temperature Control 1. Whether storing or serving cold foods, it is important to always keep a close eye on the food s internal temperature. Just like hot foods,

More information

Prepare and serve wines. unit 614

Prepare and serve wines. unit 614 unit 614 Prepare and serve wines There s a lot more to serving wine than simply taking the cork out of the bottle and filling up the glass. This unit will help guide you through what you need to know and

More information

Wet Grill Station Learner s Guide

Wet Grill Station Learner s Guide Wet Grill Station Learner s Guide 2010 IHOP IP, LLC Wet Grill Station Module Introduction Wet grill station responsibilities: Opening and closing the wet grill station. Preparing and plating products (e.g.,

More information

Brasserie. Restaurants Table service

Brasserie. Restaurants Table service Brasserie Restaurants Table service This range is centred around the stewpot, and dedicated to individual service at the table. Prepared in advance then heated up or browned under the salamander, the classic

More information

Networking. Optimisation. Control. WMF Coffee Machines. Digital Solutions 2017.

Networking. Optimisation. Control. WMF Coffee Machines. Digital Solutions 2017. Networking. Optimisation. Control. WMF Coffee Machines. Digital Solutions 2017. Contents Coffee business meets big data. Optimisation 6 WMF CoffeeConnect. The telemetry solution. 6 Optimisation of processes.

More information

VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE

VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Victorian CertiÞcate of Education 2007 SUPERVISOR TO ATTACH PROCESSING LABEL HERE STUDENT NUMBER Letter Figures Words VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Section Tuesday

More information

Using Standardized Recipes in Child Care

Using Standardized Recipes in Child Care Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount

More information

2016 HSC Hospitality Food and Beverage Marking Guidelines

2016 HSC Hospitality Food and Beverage Marking Guidelines 06 HSC Hospitality Food and Beverage Marking Guidelines Section I Multiple-choice Answer Key Question Answer A B 3 C 4 B 5 A or D* 6 C 7 D 8 A 9 D 0 D D C 3 B 4 C 5 B *Both A and D were accepted as correct.

More information

Dining Room instructions

Dining Room instructions Dining Room instructions DURING THE WEEKEND THE TEAM THAT GOD PROVIDED FOR THIS WALK MAKE THE DECISION FOR THE WEEKEND ON WHAT COLORS TO USE AND WHAT SPECIAL TOUCHES THAT ARE PLACED IN THE DINING ROOM

More information

PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:

PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes: PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking

More information

OPERATING INSTRUCTIONS FOR YOUR SAFETY CAREFULLY READ THE OPERATING INSTRUCTIONS. FOR HOUSEHOLD USE ONLY

OPERATING INSTRUCTIONS FOR YOUR SAFETY CAREFULLY READ THE OPERATING INSTRUCTIONS. FOR HOUSEHOLD USE ONLY OPERATING INSTRUCTIONS FOR YOUR SAFETY CAREFULLY READ THE OPERATING INSTRUCTIONS. FOR HOUSEHOLD USE ONLY 2 Opening Congratulations on choosing this high quality espresso machine and thank you for your

More information

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification

More information

U14002: Prepare and cook basic meat, poultry and offal dishes. PERFORMANCE CRITERIA To be competent you must achieve the following:

U14002: Prepare and cook basic meat, poultry and offal dishes. PERFORMANCE CRITERIA To be competent you must achieve the following: U14002: Unit Descriptor: This unit describes the competence required to effectively prepare and cook basic meat, poultry and offal dishes. The unit describes the essential abilities of: Preparing and cooking

More information

Biscuits Station Quiz

Biscuits Station Quiz Biscuits Station Quiz 1. What is the proper oven temperature for baking biscuits? 2. Which is the proper way to flour the biscuit table? 3. What is the proper biscuit placement? 4. What is the hold time

More information

Starbucks Barista. Employee Playbook Guide

Starbucks Barista. Employee Playbook Guide Starbucks Barista Employee Playbook Guide Prepared for: HMS Host Prepared by: Jamila Obsiye 8:00AM-9:00AM 5/2/2014 Table of Contents iii Table of Contents Table of Contents... iii Starbucks Coffee Company...

More information

Name Period Date Score RESTAURANT SIMULATION EVALUATION

Name Period Date Score RESTAURANT SIMULATION EVALUATION Name Period Date Score RESTAURANT SIMULATION EVALUATION MANAGER/ASSISTANT MANAGER: _ Assisted restaurant personnel as needed. _ Distributed supplies and equipment correctly. _ Returned supplies and equipment

More information

Purple Café and Wine Bar is an ideal place to gather with

Purple Café and Wine Bar is an ideal place to gather with WOODINVILLLE GROUP DINING Purple Café and Wine Bar is an ideal place to gather with friends, family and colleagues. All of our locations offer distinct dining options that are perfect for a multitude of

More information

TO COME JOIN THE FUN. NCC LINKS Present: the Adult Dessert Contest COMPETITION RULES. Junior Participants will get a chance to Judge the Adults!!

TO COME JOIN THE FUN. NCC LINKS Present: the Adult Dessert Contest COMPETITION RULES. Junior Participants will get a chance to Judge the Adults!! NCC LINKS INVITES PARENTS AND GUARDIANS TO COME NCC LINKS Present: the Adult Dessert Contest COMPETITION RULES Contest is open to Parents, Grandparents, 4-H Volunteers, Links, Alumni and Cooperative Extension

More information

Safety Warnings & Advice

Safety Warnings & Advice 6 Piece Set Safety Warnings & Advice This is not a toy Keep all packaging away from children Contains extremely sharp blades Not for sale to persons under 18. Proof of age may be required. Be very careful

More information

GOZO COLLEGE BOYS SECONDARY SCHOOL

GOZO COLLEGE BOYS SECONDARY SCHOOL GOZO COLLEGE BOYS SECONDARY SCHOOL Embracing Diversity Half Yearly Exams 2013-2014 Subject: Home Economics Form: Form 1 Time: 1hr 30 Name: Class: Instructions to Candidates Answer all questions in the

More information

There s More Than One Way to Serve Breakfast

There s More Than One Way to Serve Breakfast There s More Than One Way to Serve Breakfast TRADITIONAL BREAKFAST SERVICE How does Traditional Breakfast Service Work? Traditional breakfast service is the original service delivery method used in the

More information

The Chicken Soup Collection

The Chicken Soup Collection About Baking: The Chicken Soup Collection Favorite Hearty Chicken Soup Recipes Contents Chicken Soup with Homemade Egg Noodles...3 Chicken and Black Bean Chili...5 Chicken and Dumplings...6 Crock Pot Chicken

More information

skim milk milk that has no fat * When Delia decided to lose weight, she started drinking skim milk instead of whole milk.

skim milk milk that has no fat * When Delia decided to lose weight, she started drinking skim milk instead of whole milk. GLOSSARY 1 coffee a hot, bitter, brown-color drink with caffeine made from the seeds of a tropical plant * He knows that if he drinks coffee after 8:00 p.m., he ll have trouble sleeping that night. skim

More information

UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20

UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel

More information

WINE INFORMATION CHARACTER OF WINE

WINE INFORMATION CHARACTER OF WINE WINE INFORMATION Today, drinking wine has become an important and entertaining part of dinning out. More Guests are finding out that wine enhances their dining experience. Selling wine is just as important

More information

# 200 Low Volume Soft Ice Cream Machine

# 200 Low Volume Soft Ice Cream Machine # 200 Low Volume Soft Ice Cream Machine This unit is perfect for home or office parties. It produces about two cones per minute. Can be used for frozen beverages. Electrical: 110v, 1900w 1 Day $200 3 Day

More information

Learn to Home Brew: A Series of Tutorials Using Mead

Learn to Home Brew: A Series of Tutorials Using Mead Learn to Home Brew: A Series of Tutorials Using Mead I wanted to learn to make red wine, but since I had never done so and did not have nearby friends to brew with, I decided to teach myself using online

More information

Vietnamese Egg Rolls

Vietnamese Egg Rolls Vietnamese Egg Rolls My friend is an unbelievable cook who is known for always making extra and sharing with others. Since everything she makes is so incredible, she is often asked for her recipes. She

More information

Culinary Arts Level 1 Prep Cook

Culinary Arts Level 1 Prep Cook Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Overview PPL2FBS3. Prepare and serve cocktails (mixology)

Overview PPL2FBS3. Prepare and serve cocktails (mixology) Overview This standard is about preparing and serving cocktails, or mixology (the art of preparing mixed drinks). The standard covers how you prepare equipment and ingredients, mixing methods and presentation

More information

Purple Café and Wine Bar is an ideal place to gather with

Purple Café and Wine Bar is an ideal place to gather with Seattle GROUP DINING Purple Café and Wine Bar is an ideal place to gather with friends, family and colleagues. All of our locations offer distinct dining options that are perfect for a multitude of celebrations;

More information

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation LEVEL 1 CERTIFICATE PROGRAM CURRICULUM CP103 Customer Service (REQUIRED CLASS) CP101 & CP102 Introduction to Espresso, Parts 1 & 2 GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction

More information

STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS

STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS WARRANWOOD PRIMARY SCHOOL 2013 SPRING FAIR STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS CLASS STALL NOTES STALL: CLASS: CLASS REPS: STALL LOCATION: VOLUNTEER NUMBERS: 1 /2 VP Sarah Mitsilias, Sue Gamble

More information

HOW TO USE AND TAKE CARE OF THE HAGLÖF INCREMENT BORER

HOW TO USE AND TAKE CARE OF THE HAGLÖF INCREMENT BORER HOW TO USE AND TAKE CARE OF THE HAGLÖF INCREMENT BORER HOW TO USE THE HAGLÖF INCREMENT BORER A. Unscrew the extractor from the handle. B. Remove the borer auger (bit) from the handle along with the extractor

More information

PIZZA OVEN & MULTI-GRILL

PIZZA OVEN & MULTI-GRILL INSTRUCTION MANUAL PIZZA OVEN & MULTI-GRILL Contents Introduction 2 Pizza Oven & Multi-Grill Parts 3 Before using your Pizza Oven & Multi-Grill 4 Cleaning your Pizza Oven & Multi-Grill 4 Recipes & Suggestions

More information

HOW TO COOK THANKSGIVING IN 5 EASY RECIPES

HOW TO COOK THANKSGIVING IN 5 EASY RECIPES HOW TO COOK THANKSGIVING IN 5 EASY RECIPES EASIEST ROAST TURKEY AND GRAVY Serves 10-12 For the turkey: One 14-16 lb turkey 4 lemons, halved ½ cup (1 stick) unsalted butter, at room temperature 3 tablespoons

More information

Foodborne Illness Can Cause More than a Stomach Ache!

Foodborne Illness Can Cause More than a Stomach Ache! Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste

More information

Barista Practice & Equipment Maintenance Coaching Sheets

Barista Practice & Equipment Maintenance Coaching Sheets Co a c h ing Sh eet Barista Practice & Equipment Maintenance Coaching Sheets Tel l, Sh o w, Co a c h Cleaning a Shaerer Espresso Machine The espresso machine is a critical piece of equipment in your store.

More information

Thank you for purchasing cake templates designed by:

Thank you for purchasing cake templates designed by: Thank you for purchasing cake templates designed by: Please do not copy, reproduce or distribute this document without permission from Jessica Harris. Thank you for protecting my time and designs. For

More information

The Beverage Course Practical 1 Cocktails Part 2

The Beverage Course Practical 1 Cocktails Part 2 Date of Assessment. Learner s Name. The Beverage Course Practical 1 Cocktails Part 2 (NOTE: This practical assessment consists of Session 1, Session 2 and Session 3. Ensure that each session has been completed

More information

Microwave Cooking Teacher s Guide

Microwave Cooking Teacher s Guide Microwave Cooking Teacher s Guide Objectives: To provide information on how a microwave oven works, tips for successful microwaving of food and appropriate microwave utensils. Sample statement: "Microwave

More information

FORTUNE COOKIES. The Step By Step guide begins on the following page.

FORTUNE COOKIES. The Step By Step guide begins on the following page. FORTUNE COOKIES Makes about 1 dozen. By Dennis W. Viau; modified from several recipes found on the Internet. These Fortune Cookies are as much fun to make as they are to open for the fortunes. As I live

More information

Food Allergy Risk Minimisation Policy

Food Allergy Risk Minimisation Policy Food Allergy Risk Minimisation Policy April 07 Food Allergy Risk Minimisation Policy BACKGROUND Food allergy occurs in around 1 in 20 children. Fortunately, the majority of food allergies are not severe

More information

Objectives: Identify and prepare pastries.

Objectives: Identify and prepare pastries. Pastries and Pies Objectives: Identify and prepare pastries. Pie & Pastry Pre-Assessment TRUE OR FALSE 1. Pie crusts are made from four basic ingredients: flour, fat, salt, and water. 2. Flour gives structure

More information

with MesoOptics Training Manual This information is for Ledalite sales representatives only. Not for public use.

with MesoOptics Training Manual This information is for Ledalite sales representatives only. Not for public use. with MesoOptics Training Manual This information is for Ledalite sales representatives only. Not for public use. Table of Contents Introducing Chopstick 3 Key Features 4 Sales Approach 5 Sales Sample 5

More information

IMPORTANT: READ THESE INSTRUCTIONS CAREFULLY BEFORE STARTING INSTALLATION OR USE. WARNINGS AND SAFETY CODES

IMPORTANT: READ THESE INSTRUCTIONS CAREFULLY BEFORE STARTING INSTALLATION OR USE. WARNINGS AND SAFETY CODES FIREMASTER OUTDOOR COUNTERTOP CHARCOAL GRILL Models 3324 and 3329 INSTALLATION INSTRUCTIONS AND OWNER S MANUAL INSTALLER: Leave these instructions with consumer. CONSUMER: Retain for future reference.

More information

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction Food Technology Year 7 Recipe Booklet 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,

More information

Topic: Preventing Cross-Contamination

Topic: Preventing Cross-Contamination Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable

More information

Harvesting Soybean. Soybean Loss. John Nowatzki Extension Agricultural Machine Systems Specialist

Harvesting Soybean. Soybean Loss. John Nowatzki Extension Agricultural Machine Systems Specialist Harvesting Soybean John Nowatzki Extension Agricultural Machine Systems Specialist Field studies in soybean harvesting have shown that a 10 percent or higher harvest loss is not uncommon, but studies also

More information

To protect guests with celiac disease, pizzeria owners should make sure every single ingredient used to make their gluten-free menu items are truly

To protect guests with celiac disease, pizzeria owners should make sure every single ingredient used to make their gluten-free menu items are truly To protect guests with celiac disease, pizzeria owners should make sure every single ingredient used to make their gluten-free menu items are truly gluten-free. THE CELIAC SOLUTION Experts share seven

More information

Overview. PPL2PC23 - SQA Unit Code HK Prepare, cook and finish basic bread and dough products

Overview. PPL2PC23 - SQA Unit Code HK Prepare, cook and finish basic bread and dough products Overview This standard is about preparing, cooking and finishing basic bread and dough products, for example: enriched dough products e.g. Chelsea buns, doughnuts bread, bread rolls naan breads pitta breads

More information

COURSE FOD 3030: CREATIVE BAKING

COURSE FOD 3030: CREATIVE BAKING Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,

More information

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace

More information

APPENDIX A SURVEY QUESTIONNAIRE

APPENDIX A SURVEY QUESTIONNAIRE APPENDIX A SURVEY QUESTIONNAIRE 132 DINING MEAL EXPERIENCE SURVEY PLEASE NOTE You are not required to identify yourself and your response can not lead to your identification. Apart from taking up some

More information

West Beach Surf Life Saving Club FUNCTIONS

West Beach Surf Life Saving Club FUNCTIONS West Beach Surf Life Saving Club FUNCTIONS When planning your next function, why not consider the West Beach Surf Club? With a relaxed atmosphere and absolute beachfront views, our venue makes for the

More information

¾ cup nonfat cottage cheese ½ cup low-fat buttermilk 2-3 tbsp. chopped fresh herbs of choice, such as chives, scallions, parsley, dill and tarragon

¾ cup nonfat cottage cheese ½ cup low-fat buttermilk 2-3 tbsp. chopped fresh herbs of choice, such as chives, scallions, parsley, dill and tarragon Berry-Dijon Vinaigrette Makes about ¾ cup; 6 2-tablespoon servings 3 tbsp. low-sugar or all-fruit mixed berry or single berry jam ¼ cup water 1 tbsp. Dijon-style mustard 3 tbsp. apple cider vinegar ¼ cup

More information

GO GREEN WITH COCONUT SHELL BBQ BRIQUETS

GO GREEN WITH COCONUT SHELL BBQ BRIQUETS GO GREEN WITH COCONUT SHELL BBQ BRIQUETS SUPERIOR QUALITY BBQ BRIQUETS WITH A STRONG AND GREEN CSR-COMMITMENT COCONUT SHELL BBQ BRIQUETS AND THEIR BENEFITS FROM COCONUT TREE TO BBQ BRIQUETS... THE BENEFITS

More information

Certified Coffees, current market and a vision into the future.

Certified Coffees, current market and a vision into the future. Certified Coffees, current market and a vision into the future. To talk about certification programs in coffee today, we must first look into the past history of the coffee trade and identify when and

More information

Smart Valve Cold Brew Coffee Maker { Instruction Manual

Smart Valve Cold Brew Coffee Maker { Instruction Manual Smart Valve Cold Brew Coffee Maker { Instruction Manual Table of Contents Important Safeguards... 2 Glass Decanter Safety Precautions... 3 Getting to Know Your Cold Brew Coffee Maker... 4 Easy-Grab Tab

More information

Delicious. Memorable. Personalized.

Delicious. Memorable. Personalized. POPCORNOPOLIS CORPORATE GIFTS Delicious. Memorable. Personalized. Call our corporate gifts specialist today! (310) 341-2600 Dear Friends and Customers, If this is your first introduction to Popcornopolis,

More information

2016 Gourmia The Steelstone Group Brooklyn, NY

2016 Gourmia  The Steelstone Group Brooklyn, NY 2016 Gourmia www.gourmia.com The Steelstone Group Brooklyn, NY All rights reserved. No portion of this manual may be reproduced by any means whatsoever without written permission from The Steelstone Group,

More information

Functions at The Duporth Tavern. The Function Room

Functions at The Duporth Tavern. The Function Room Functions at The Dupth Tavern The Dupth Tavern caters f an array of different functions and events of varying size, style and requirements. Our functions manager will wk with you to create the perfect

More information

Follow Workplace Hygiene Procedures Case Studies

Follow Workplace Hygiene Procedures Case Studies Follow Workplace Hygiene Procedures Case Studies Case study 1... 2 Preparation... 2 Cross contamination and food handling practices... 2 How to stop the spread... 3 Temperature control... 3 What can you

More information

Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80

Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80 7178-20 Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80 1 a) State two environmental factors that can contribute to the risk of accidents when working in the

More information

Preventing Cross-Contamination

Preventing Cross-Contamination Preventing Cross-Contamination After completing this chapter, you will be able to identify: Food that may have been contaminated during receiving How to prevent cross-contamination when storing, prepping,

More information

Presentation Notes Successful Lab Management Guidelines. Successful Lab Management Guidelines

Presentation Notes Successful Lab Management Guidelines. Successful Lab Management Guidelines Slide 1 Successful Lab Management Guidelines In order for the lab to run smoothly, lab and food safety rules must be followed so that everyone will have a successful learning experience. The following

More information

PROFESSIONAL ICE CRUSHER INSTRUCTION/RECIPE BOOK

PROFESSIONAL ICE CRUSHER INSTRUCTION/RECIPE BOOK PROFESSIONAL ICE CRUSHER INSTRUCTION/RECIPE BOOK IC70 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CONTENTS Important Safeguards............................

More information

MINI EGG ROLLS Copyright 2012 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.

MINI EGG ROLLS Copyright 2012 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved. MINI EGG ROLLS Makes 40 to 50. By Dennis W. Viau; from a girlfriend in college. This is an almost identical recipe to my regular egg rolls recipe, with a couple of exceptions. I added sesame oil because

More information

What Is This Module About?

What Is This Module About? What Is This Module About? Do you enjoy shopping or going to the market? Is it hard for you to choose what to buy? Sometimes, you see that there are different quantities available of one product. Do you

More information

International Foods (Master)

International Foods (Master) St. Michael Albertville High School Teacher: Julie Read International Foods (Master) September 2014 Content Skills Learning Targets Assessment Resources & Technology CEQ: What different cooking techniques

More information

Cleaning the La Marzocco Espresso Machine, Linea FB 70

Cleaning the La Marzocco Espresso Machine, Linea FB 70 Cleaning the La Marzocco Espresso Machine, Linea FB 70 The Bean Caffe, SAC Location WRD 204 Technical Writing May 22, 2013 Russell Wojcik ABSTRACT This manual documents the disassembling, cleaning, and

More information

SENSATIONAL SAUSAGE WINE INFUSED SAUSAGES. ONTALIA inspired sausage making method Italian Roots in Local Soil

SENSATIONAL SAUSAGE WINE INFUSED SAUSAGES. ONTALIA inspired sausage making method Italian Roots in Local Soil SENSATIONAL SAUSAGE WINE INFUSED SAUSAGES ONTALIA inspired sausage making method Italian Roots in Local Soil GOOD CLEAN AND FAIR Italian Roots in Local Soil Whole Berkshire pork shoulder Ontario VQA wine

More information

Using Data to Transform the Fast-Casual Customer Experience

Using Data to Transform the Fast-Casual Customer Experience White Paper Using Data to Transform the Fast-Casual Customer Experience Long Range Systems, LLC 800.437.4996 INTRODUCTION Fast casuals need new ways to keep up with the growing demand. Today, consumers

More information

Queasy Tum. Will it make you ill or is it just not very nice? Sorting board and game on dangers in food preparation.

Queasy Tum. Will it make you ill or is it just not very nice? Sorting board and game on dangers in food preparation. Queasy Tum Will it make you ill or is it just not very nice? Sorting board and game on dangers in food preparation. Things likely to give you food poisoning - stomach pain, vomiting, temperature. 106 NAME

More information

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information