THE SERVICE OF DRINKS

 always serve drinks at their correct temperate

 check you are using the correct glass
 glasses must be clean! Hold against the light to check
 handle glasses by their stem, never put your fingers inside the glass
 glasses are to be carried on a round tray
 the logo on the glass must face the guest
 small bottles (e.g. 2 dl etc.) should also be carried on a tray
 carry larger bottles (never on a tray) to the table
 wine bottles are to be presented on the guests’ right
 older wines with sediment should be served in a wine basket/cradle. The glass is
held in the left hand and tilted gently at an angle. The wine is poured slowly into
the glass and then placed on the guests’ right
 the label is to be covered with your hand
 be sure to pour the correct amount/measure
 serve the guests in their proper order – ladies first!
 the following drinks require a special type of service: aperitifs, fruit juices,
vegetable juices, wine, beer, spirits, liqueurs, warm drinks

CLEARING THE GLASSES

 glasses are cleared from the right

 use a tray to clear glasses remaining on the table
 carry glasses on round trays
 when clearing glasses never touch the insides with your fingers
 first serve the white wine, then remove the empty Aperitif glasses
 serve the red wine before clearing the empty white wine glasses
 should coffee, spirits or liqueurs be served, then empty red wine glasses can be
removed
 empty mineral or soft drink bottles can be cleared immediately
 walk forwards when clearing!
WHAT DO WE HAVE TO KNOW ABOUT THE MENU CARDS?

 how the dish is made

 the origin of the dish

 how the menu card is compiled

 prices of the items

 heavy (difficult) or light (easy) dishes to digest

 the meaning as well as history of the fantasy exotic names and unusual
descriptions used

 preparation time required for the dish to be completed

WHAT DO WE HAVE TO KNOW ABOUT THE WINE LIST?

 the origin and production of all drinks

 how the drink is processed

 the character or differing properties – light, heavy, dry, sweet etc.

 the preparation of special drinks

 which drinks to suggest accompanying different dishes

 temperature for the service of different drinks

 correct measure for each drink

 the correct glass for the drinks

 the correct method of service

 the constituents of the wine/drinks list

 prices
CARVING

From the middle ages up until the present day the art of carving is looked upon as a
necessary part of an educated upbringing. The “Trinchierer” or “Officier trenchant”
were ranked the same as a head chef.

The Spaniard Don Henrique of Aragon wrote a book in 1776 about carving, which
was translated into many languages. The tradition of carving has always been a part
of the skills well looked upon, particularly in England where every gentleman had to
be able to carve.

Caesar Ritz used and improved these skills when he opened the famous Palace due
Vendôme in Paris.

This type of service is usually performed in high class establishments where the
whole item or piece is brought out, presented and carved. It requires plenty of
practice! A good knowledge of both flesh and bones is required in order that portions
from the item to be carved are evenly sized. This task must be performed quickly,
exactly and hygienically.
The basic rules for carving:

1. All tools must be impeccably clean and sharpened

2. Never sharpen the knife in front of the guest

3. Before carving, present the item to the guest

4. Use a hot carving board which can collect the meat juices

5. Never carve on silver platters

6. The meat should be held steady using the back of the meat fort. Do not
pierce the meat.

7. Avoid being heavy handed when carving as this results in flattened meat
and lost juices

8. Sharp knives must be used so that the edges of the meat are neat and
cleanly cut. Ensure each guest receives the same amount

9. Cut against the meat fibers (against the grain). This avoids loss of meat
juices and tenderizes the meat

10. Some meats however are cut diagonal

11. Remove tendons and cartilage but do not chop bones in front of the
guest. A sound knowledge of animal anatomy is most important

12. Work quickly, to avoid the items getting cold

13. After carving, clear the board of wastage and tools immediately. The area
should look clean and tidy afterwards.
 2 3

4
1
right

To carve a leg of lamb or mutton: (1) loosen the

meat around the bone and cut long slices (2)
place tge leg so that the hump (3) is uppermost
and carve slices, turn the leg over and carve the
remaining slices (4) and (5)
wrong

1 2
3

To carve a chicken (1) remove and

divide the legs and thighs, (2) remove
the wings, (3) carve both sides of the
breast lengthwise and remove the
breastbone

1 2

Saddles (selles) can be carved in a variety of

ways: (1) diagonal cut,(2) cross cut, (3)
longitudinal or ‘English’ cut
Some meat dishes particularly good for carving:

Roast chicken Poulet rôti

Young Turkey Dindonneau

Duke Canard

Wood pigeon Pigeon

Pheasant Faisan

Quail Caille

Saddle of venison Selle de chevreuil

Saddle of hare Râble de lièvre

Ribs of lamb Carré d’agneau

Suckling pig Cochon de lait

Double entrecôte steak Entrecôte double

Ribs of beef (prime rib) Côte de boeuf

Porterhouse steak Porterhouse steak

Châteaubriand Châteaubriand

(double beef tenderloin)

Carving meat:

1. Present the dish to the guest

2. Return to guéridon
3. Remove from the silver flat on the carving board

Châteaubriand (double beef tenderloin)

The chateaubriand is cut on the slant, so that the 1½ cm thick slices are easily
presentable. Try to serve the central slices of the chateaubriand for the first service.

Double entrecote steak

Same as above. The slice must be 1 cm thick

Ribs of beef
Cut out the bone using the tip of the knife and slice the meat as for double entrecote
steak

Porterhouse steak
Cut out the fillet first. The fork is placed into the fat (from the entrecôte) and the fillet
is cut out (in a crescent shape), making sure the blade of the knife touches the bone
and slides along it. Cut out the entrecôte in the same way (holding steady with the
fork). Leave the bone on the platter and slice the fillet like the chateaubriand and the
entrecote steak.
Roast beef
Roast beef is slice vertically ½ cm thick, always using a carving knife.

English cut _________________

American cut _________________

Ribs of lamb
Hold the carré firmly on the board by inserting the fork into the base at one end of
the carré. Hold the carré upright. Carve into the cutlets using the exposed end of
the ribs to guide you (approx.) cut 1 cm thick slices.

Poulet à l’americane
This style of chicken already has the frame of the chicken cut out, therefore, only the
joints need to be separated on the guéridon.

The chicken looks like:-

FILLETING

The back bone of the fish is usually removed and there should be no bones in the
fillet (we talk about fillets and not slices).

Which utensils do we use to fillet fish?

 Fish knife and fork

 Clamp
 Warm plate
 Rechaud
 Waste plate

Some fish dishes particularly good for filleting:

Blue trout Truite au bleu

Trout meunière style Truite à la menunière
Salmon – trout Truite saumonée
Golden trout Zug style Omble chevalier zugeoise
Sole Colbert Sole Colbert
Poached sliced turbot Tranche de turbot poché
Salmon steak Dame de saumon
Poached salmon bellevue Salmon en bellevue
Grilled bass Loup de mer grille
Grilled sole Sole grillé
FILLETING FISH

Blue trout
Usually blue trout is served in a copper fish kettle (poissonier). Use two forks to raise
and secure the draining tray. The trout is then lifted off with the clamp and placed on
a warmed plate. One method of filleting the trout:

With the point of the fish knife make an incision from the head to the tail along the
back bone

Lift off the skin from both sides, remembering to remove the fins

Cut out the top fillet, using the fish knife. Set in the knife behind the gills and slide it
along the back bone separating the fillet from the bone

Remove the back bone and head from the tail-end using the clamp in one hand, and
holding the second fillet firmly with the fish knife in the other hand

Place the fillets onto a warm plate. Remove the trout cheeks with the tip of the fish
knife, and place on the fillets.
Sole à la meunière ou grillée

Run the spoon around the edge of the fish within the fins and along the backbone

Using the fish knife lift off the top fillets. The tip of the knife should run along the
backbone and separate the fillet from the back bone. Lift out the backbone using the
clamp in one hand. The bottom two fillets are held in place using the fish knife

Replace the two top fillets on the bottom two fillets, in their original shape.
FLAMBÉ WORK (Table side cookery)

The completion and flambé work of various dishes is a very special type of service
art and requires professionalism, in that one’s skill and ability and flair are on display.

The aim of flambé work is to present the guest with a fresh and perfect dish prepared
to his own personal tastes.

Not all dishes can be flamed, and it is important to properly choose, practise and
master the preparation of each dish.

It is necessary to have a knowledge of the methods and stages of preparation,

cooking, sauces, herbs, spices, spirits and their effect on the taste of the dish.
Having a good organized mise-en-place and being familiar with the tools used,
means that the service will be quick and smooth.

A rushed, hectic service has a negative effect on everyone. Plan and organize your
service and allow yourself time for the flambé. Practise the dishes so that you can
organize the remainder of your service. Not only technical but mechanical materials
need to be in an excellent working condition. The flambé réchauds are classed
according to their shape.

 Flambé réchaud or flambé lamp

 Flambé trolley

Basic rules for flambé work:

1. Avoid being too close to the guest when flaming, for safety reasons.

2. Good preparation and mise-en-place are a necessity for a successful

flambé. All tools should be lined up in the sequence of use.

3. Fresh butter or high-quality oil should be used.

4. A high temperature is necessary when starting a meat flambé (so that

the pores are sealed preventing juice loss). The meat also obtains a
pleasant coloring.

5. Large pieces of meat can be pre-cooked in the kitchen before flaming.

6. When the meat is ready it is removed from the pan and kept warm, while
the juices in the pan are reduced to a sauce.

7. No matches should be used in the pan itself.

8. Delicate types of meat, shellfish or fish, should not be directly flamed.
9. Use only the appropriate liqueurs/spirits to flambé and in the right
quantity.
10. Flambé desserts served with ice-cream should only be brought out of
the kitchen at the last moment.

11. The co-operation between the kitchen and the service staff must be
planned, so that it works smoothly.