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  • SEAFOOD

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    genriel
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    This document discusses gueridon service of seafood and vegetables. Seafood items like oysters, salmon, and sushi are often served cold or uncooked and opened or cut in front of guests. Many vegetables can also be prepared, cut, or cooked in front of guests as standalone dishes or to accompany meat or pasta dishes. Some common vegetables that can be used include artichokes, asparagus, beans, beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, chives, corn, cucumber, eggplant, garlic, leeks, lettuce, onions, parsnips, peas, peppers,

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    This document discusses gueridon service of seafood and vegetables. Seafood items like oysters, salmon, and sushi are often served cold or uncooked and opened or cut in front of guests. Many vegetables can also be prepared, cut, or cooked in front of guests as standalone dishes or to accompany meat or pasta dishes. Some common vegetables that can be used include artichokes, asparagus, beans, beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, chives, corn, cucumber, eggplant, garlic, leeks, lettuce, onions, parsnips, peas, peppers,

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    © All Rights Reserved
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    6 views2 pages

    SEAFOOD

    Uploaded by

    genriel
    This document discusses gueridon service of seafood and vegetables. Seafood items like oysters, salmon, and sushi are often served cold or uncooked and opened or cut in front of guests. Many vegetables can also be prepared, cut, or cooked in front of guests as standalone dishes or to accompany meat or pasta dishes. Some common vegetables that can be used include artichokes, asparagus, beans, beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, chives, corn, cucumber, eggplant, garlic, leeks, lettuce, onions, parsnips, peas, peppers,

    Copyright:

    © All Rights Reserved
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    of 2

    As most seafood items undergo a quick cooking process, this is a popular gueridon service item

    peformed in front of the customer.


    In the case where seafood is served cold and/or uncooked, such as oysters, salmon and sushi,
    they may simply be opened or cut in front of the guest.
    Vegetables
    There are many vegetables that may either be prepared, cut or cooked in front of the guest.
    They be prepared as a dish in the own right or to accompany a meat or pasta item in a dish.
    Common vegetables include:
     Artichoke
     Asparagus
     Beans
     Beets
     Bok Choy
     Broccoli
     Brussels sprouts
     Cabbage
     Carrots
     Cauliflower
     Celery
     Chilli pepper
     Chives
     Corn
     Cucumber
     Eggplant
     Garlic
     Leeks
     Lettuce
     Onions
     Parsnip
     Peas
     Peppers
     Potatoes
     Pumpkins
     Radish

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