6 Flashcards
What is a table d’hôte
A set menu
For 2-3 courses
Limited choice
What is an à la carte
Long list of dishes
all marked with different prices
Name 5 guidelines that must be followed in order for food presentation to be perfect
All cutlery and dishes are gleaming
All hot food is served on a hot plate piping
All cold foods are severed on cold plates
Table is fully set
That garnishes and decorations are used
What are garnishes
Foods severed with something on top to improve appearance and taste
Give 3 example of a dish with a suitable garnish
Soup - chopped parsley
Fish - lemon wedge - cucumber fan
What are decorations used for
Sweet foods
List 5 table setting guidelines
All cutlery MUST be gleaming
Place culture in order of use starting from outside
Full salt and pepper containers
Choose a low centre piece
Serve from the left and take away from the right
Hat should you consider before preparing a meal (7)
Cost Occasion Time needed Restriction Nutritional value Skill Equipment