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H2014/3/1 FOOD SERVICE PREPARATION (MISE-EN-PLACE

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UNIT

3
General Objectives : Specific Objectives :      

FOOD SERVICE PREPARATION (MISE-EN-PLACE)

OBJECTIVE

To understand the purpose of food service preparation

and to perform them in a dining room. At the end of the unit you will be able to : list down items to be prepared in a sideboard. do a sideboard preparation. make various kinds of napkin folding. use the napkin folding in table setting. describe the method of clothing procedure. perform the table clothing procedure .

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INPUT
3.0 FOOD SERVICE PROCEDURE (MISE-EN-PLACE) Mise-en-place is a French word for ‘put in place’. It can be defined as the equipment and food that is prepared in advance before the service begins. Creating the right ambience for a restaurant through appropriate policies and designs are essential in establishing good impression from the guests. Good preparation would include proper maintenance, cleaning and preparation of the room before service. Management furnish and equip the dining room and its ‘ancillary’ departments, but waiting staff should appreciate what the tools of their trade are and should know how to maintain them and keep them clean.

3.1 SIDEBOARD PREPARATION 3.1.1 Sideboard Sideboard is a storage for holding dining room equipments such as plate, cutleries, glassware or linens which is placed in a corner in a restaurant. The purpose of sideboard is to eliminate the need for waiters and waitresess to make frequent trip supplies. to the kitchen for

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• Station mise-en-place is a place for waiters’ workstation in the preparation of a food service area and it houses and keeps all the equipment required for service. • Preparations are done mainly on the upper shelf of the sideboard, where it should be clean and have a good space. An electric or spirit hot plate may be placed on top of the sideboard surface. • Underneath are drawers or compartments, open or partially open at the front with the available table silver (cutlery) arranged inside. • Below the cutlery compartments is usually another shelf for plates, consomme and coffee saucers. • On the bottom shelf, spare linen, tablecloths, service cloths and napkins, are kept. In the back or side of a station sideboard may be a cupboard with a slot or flap for temporary storage of used linen. • Sideboard shelves are usually covered with white cloths made from old tablecloths. Napkins or tablecloths should not be used to cover the service table. • Clean side tables for use during service in the same way as other tables. 3.1.2 Items stored in a side board A waiters’ station, whether it is simply a clothed table or a special sideboard equipped with shelves and drawers should consist the following: • All the necessary cutlery, for example, side knives, soup spoons, main table knives and forks, tea and coffee spoons • Service utensils (tables poons and table forks) • Crumbing down equipment • Service plates

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• Tea/coffee service equipment (milk jugs, sugar bowls, cups and saucers, teaspoons, etc.) • Glassware (tumblers, goblet, etc) • Underliners (an underplate lined with a doily or napkin) • Napkins • Service trays • Toothpicks • Menu • Condiments (sauces, pepper-mill, etc.) • Clean table linen If the sideboard is equipped with a plate/food warmer, it must be turned on approximately 15 minutes before service begins. Items from the service station used during service should be replaced or replenished during or at the end of the waiters’ shift, or at the beginning of the next shift, as decided by the supervisor.

Key: 1. Service spoons and forks 2. Sweet spoons and forks 3. Soup spoons, teaspoons, coffee spoons 4. Fish knives and forks 5. Joint knives 6. Side knives 7. Fish Plates 8. Sweet plates 9. Side plates 10. Coffee saucers 11. Underflats 12. Service salver 13. Dirty linen 14. Check pad on service plate 15. Assorted condiments 16. Ashtrays 17. Water jugs

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Figure 3.1 Sideboard setting

Activity 3A
TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE NEXT INPUT…! 3.1 Show! Take the items that should be stored in a sideboard and practically fill in the side board in your dining room with all the items correctly.

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Feedback on Activity 3A
3.1 Refer to the sideboard illustrations.

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INPUT
3.2 NAPKIN FOLDING Beautiful napkins presentation can help to create a feeling of luxury in any restaurant. It adds the impression of sophistication, attention and mood, and enhances the pleasure of dining. A folded table-napkin is placed on the table for the guests’ use and to contribute to the appearance of the cover and the whole dining environment. The way in which the napkin is presented depends on the type of establishment and the type of service. It is an advantage if napkin folds are kept simple as less handling is involved. Less handling makes for more hygienic napkins. Basically, napkin presentation must be practical, folding can be made in advance and stack them for storage purposes. The following are 12 types of napkin folding presentation widely use in dining room: i. ii. iii. iv. v. vi. vii. The candle The cone The cock’s comb The rose The simple hut The royal crown The oriental fan

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viii. ix. x. xi. xii.

The standing fan The bishop’s hat The banana The lotus The orchid

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3.2.1 Napkin Folding Procedure

The candle

1. 2. 3. 4. 5.

Lay out the napkin as a diamond. Fold in half to form a triangle. Fold as indicated by the dotted line. Turn so that the fold is away from you. Roll the napkin inwards from the right, tucking in the end to fasten. Finished folding.

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Figure 3.2 The candle

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The cone

1. 2. 3. 4.

Fold the napkin into three. Fold corners ‘A’ and ‘B’ upwards to centre line. Fold corner ‘C’ to ‘D’ and ‘E’ to ‘F’. Place fingers of left hand inside fold and turn down point ‘GH’ at the dotted line . 5. Mould the napkin into a cone and set on the table with the points of the cuff facing guest.

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Figure 3.3 The cone

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The cock’s comb Fold as indicated by dotted lines. Fold diagonally. Turn napkin so that points are away from you. Fold sides ‘B’ along dotted line to meet at centre ‘A’ Turn the pointns of ‘B’ under Fold along the centre line ‘A’ and stand the napkin with fold uppermost. Pull up the four pleats and arrange to produce the finished fold.

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Figure 3.4 The cock’s comb

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The simple hut 1. 2. 3. 4. 5. 6. Fold a square napkin into a triangle, and fold into a smaller triangle. Fold that over again. A yet smaller triangle results. Divide that into half. Place the napkin with open edges facing downwards. Then it can be placed on the side plate.

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Figure 3.5 The simple hut

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The royal crown 1. Fold a square napkin into a triangle, and from the base of the triangle, fold about 4 cm upwards. 2. Roll the napkin round so that the two ends meet. 3. Wrap firmly around the bottle, and tuck in the raw edges. 4. Fold down the top of the napkin to make a neater appearance.

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Figure 3.6 The royal crown

The oriental fan 1. 2. 3. 4. Using a square napkin, make small folds on either side of the napkin. Do this till the napkin is completely folded. Bring the fold up to join in the middle. The fan will thus sit prettily in the glass.

The standing fan 1. 2. 3. 4. 5. 6. 7. 8. Having divided a square napkin into half, start making small folds. Continue to do this alternating on both sides till the centre is reached. From the unfolded side, bring the folds together. The folds meet at the centre to become a fan. Press the sides of the napkin down. Make a big fold downwards. Flatten the corner which is jutting out. The fan is thus duly propped up on the plate.

The rose 1. 2. 3. 4. 5. 6. 7. Lay napkin flat and fold along the dotted lines. Turn through and fold along the dotted lines. Turn again and fold along the dotted lines. Turn napkin over, fold along the dotted lines. Napkin after stage 4. Place a tumbler over the points in the centre. Pull each of the 12 points, gently, away from underneath taking opposing corners in turn. 8. Finished fold.

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The bishop’s hat 1. First fold a square napkin into half. 2. Then fold one corner upward. 3. Do the same with the other corner, but turn downward instead. This forms a parallelogram. 4. Using the longer side of the parallelogram . 5. You should then get the shape of two triangles. 6. Tuck one corner of the triangle into the other. 7. The triangle is thus halved. 8. Turn the napkin over to the other side. 9. Tuck the other corner into the halved triangle. 10.You should obtain this shape. 11.Push up the napkin from below to round out the hat. 12.The napkin, having been completely folded.

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Figure 3.7 The bishop hat’s

The banana 1. 2. 3. 4. 5. 6. 7. 8. 9. Fold a square napkin into a triangle, then fold one end towards. Repeat this procedure for the other end. On the same side, fold upwards, leaving a 2 cm edge all round. Fold round the two corners together to meet at the back. Then tuck one point into the other fold. Start ‘peeling’ the banana. ‘Peel’ the other two flaps down. Finallly ‘peel’ the inner flap. The banana can then be left standing on the dinner plate.

The lotus 1. Fold all four corners of a square napkin towards the centre. 2. While on the same side, repeat the same procedure. 3. Complete this procedure. 4. Flip the napkin over. 5. Start with exactly the same procedure again. 6. Do this until all four corners point to the centre. 7. Placing fingers firmly in the centre, start to fold the four back flaps upwards. 8. Depress the centre while doing this so that the flaps curve gently upward. 9. Pull the small back flaps upward also. 10.The lotus can be used to hold a finger bowl. 11.Rolls of bread may be placed at its centre. 12.It may also be used for decorative purposes to hold flowers during banquets.

The orchid 1. 2. 3. 4. 5. 6. 7. 8. Divide a square napkin into half. Divide it yet again into a quarter. From there, fold into a triangle. Begin to fold a small corner continuously from front to back till the end is reached. Hold the napkin firmly in the centre. Pull the flaps downwards. Continue to pull the flaps downwards on either side (4 flaps). The orchid is then placed into a glass.

H2014/3/17 FOOD SERVICE PREPARATION (MISE-EN-PLACE)

Activity 3B

TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE NEXT INPUT…! 3.2 Prepare the step by step any FIVE (5) of 12 napkins folding you have learnt in this unit.

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Feedback on Activity 3B

3.2 Refers to method of doing napkin folding in input 3.2

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INPUT
3.3 CLOTHING PROCEDURE There are many different sizes and shapes of tables and tablecloths used in dining rooms or banquet halls, thus there are many different ways of folding adopted by different laundries company. Following are some basic table clothing commonly used for standard table. 3.3.1. Laying table cloth • • • • • • • • Check the table for the size, cleanliness and steadiness. It must be cleaned or fixed if it is unstable. Stand centrally between the two legs of the table Open up the cloth to its length across the table with the two double folds facing away. On the waiter’s side are the two woven edges with a double folds inside. Take the top flap between the thumb and the first finger with the thumb upper most and the center fold between the first and second finger. Lean across the table and release the bottom layer to hang over the far edge of the table. Adjust the position of the cloth by pulling untill the centre fold match with center of the table. Check whether the drop is even at all edges so that all the legs are covered. that

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STEP 1

STEP 2

STEP 3

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Figure 3.8 Procedure in laying table cloth

3.3.2. Changing table cloth during service. Sometimes tablecloth has to be changed during service due to heavy spillage or soiled. • • • Remove any article remaining on the table. Do crumbing down if neccessary. Open out the clean table cloth by holding it according to the method of laying table cloth (above), at the same time pull out the soiled cloth underneath the clean one to the end. The edge of the new table cloth should replace the position of the soiled table cloth. • Fold the soiled cloth and removed it.

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STEP 3

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Figure 3.9 Procedure in changing table cloth

Activity 3C
NOW LETS TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE SELF ASSESMENT…!

3.3

Let’s practice how to lay table cloth on a square table. Show step by step procedure laying new table cloth and changing the soiled table cloth.

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Feedback on Activity 3C

3.3 Refers to input 3.3

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Self-Assessment 3
You are approaching success. Try all the questions in this self-assessment section and check your answers with those given in the Feedback on Self-Assessment 3 given on the next page. If you face any problems, discuss it with your lecturer. Good luck.

3.1 List down TEN (10) items to be kept in a sideboard. 3.2 Discuss THREE (3) purposes of using napkin in food and beverage service. 3.3 Describe the standard procedures for laying table cloth in the dining room.

How can I answer all of these questions?

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Feedback on Self-Assessment 3

3.1 • All the necessary cutlery, for example, side knives, soup spoons, main table knives and forks, tea and coffee spoons • • • • Service utensils (tables poons and table forks) Crumbing down equipment Service plates Tea/coffee service equipment (milk jugs, sugar bowls, cups and saucers,

teaspoons, etc.) • • • • • • • • Glassware (tumblers, goblet, etc) Underliners (an underplate lined with a doily or napkin) Napkins Service trays Toothpicks Menu Condiments (sauces, pepper-mill, etc.) Clean table linen

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3.2 The purpose of using napkin i. Folded table-napkin placed on the table is used to contribute to the appearance of the cover ii. Folded table-napkin placed on laps are used to protect their clothes iii. Folded table-napkin is used to wipe their fingers and mouth. 3.3 Standard procedure of laying table cloth • • • • • • • • Check the table for the size, cleanliness and steadiness. It must be cleaned Stand centrally between the two legs of the table Open up the cloth to its length across the table with the two double folds On the waiter’s side are the two woven edges with a double folds inside. Take the top flap between thumb and first finger with the thumb holding Lean across the table and release the bottom layer to hang over the far Adjust the position of the cloth by pulling it until the centre fold match Check whether the drop is even at all edges so that all the legs are covered.

or fixed if it is unstable.

facing away.

the upper most and the center fold between the first and second finger. edge of the table. with the center of the table.

Yes..I did it..........