SALAD DRESSING

Hello guys, okay today we're going to share to you guys how to do salad dressing.

WHAT IS SALAD DRESSING ?

- Salad dressing is a condiment used to enhance the flavor and texture of salad, ranging from simple green salads to more elaborate versions.

Okay, let's watch the video how to make salad dressing.

What we need for salad dressing are :

INGREDIENTS :

• Iceberg lettuce
• Tomato cherry
• Carrot ( fine julienne )
• Lemon juice 
• Salt and pepper 
• Boiled egg for garnishing

UTENSILS :

• 2 wooden spoon for toasting
• Serving gear
• Appetizer plate
• Ingredients bowls
• Tureen bowl

PROCEDURES :

1. First, portioning the iceberg lettuce. Then, put it in the bowl using the serving gear.
2. After that, put tomato cherry and carrot
3. Then use the spoon to add some lemon juice for the dressing and put a little salt and pepper.
4. Mix them well
5. lastly, plating the salad on the plate and also add some sliced eggs for garnishing.

SERVICE GEAR TECHNIQUE

Hello guys, for our next task is service gear technique. We'll explain how to use service gear in the right way. 

WHAT IS SERVICE GEAR ?

- Service gear is the combination of fork and spoon that is same size. Service gear has a technique how to hold it.

• This technique is usually used for holding a big ingredient or food.

First, do your finger like the picture above

Then, take the spoon and hold it like that.

Next, hold the fork just like in the picture above

• There is one way to hold the service gear for holding the flat ingredient such as salad and vegetables. This technique is the fork just turn it back and make it like flat. Just like the picture below.

CARRYING PLATE TECHNIQUES

Hello guys, for our next task is we're learning how to carry plate techniques.. Now we're going to share how to do that techniques..

WHAT IS YOU NEED IS 3 PLATES...

STEP 1 :

First plate, 

How :

• Size the 1st plate with your right hand, put your thumb on the edge of the plate and the other finger put under the plate.
• Then after size it, put it on the left hand between your small finger and thumb finger.
• Put the flat finger under the plate to support the plate.

Note : Always seize the plates by the edge to avoid finger marks.

STEP 2 :

Second plate,

How :

• Put the second plate on the high part of your palm.
• The plate has to be on your thumb and your little finger of your left hand.
• Both plates must be horizontal to avoid spilling juice or damaging the display.

STEP 3 :

Third plate,

How :

• Take the third plate with your right hand.
• Put your thumb at the edge of the plate.
• And your other finger under the plate.

NOTE : Take the plate base on your order that you will serve them. That's mean take the right plate according to the order.

TABLE SETTING

Assalamualaikum and hello guys..

For our next task is we need to learn how to wipe and how to set table for table d'hote and a la carte..
We're going to share the video and picture about the procedure of wiping and setting table..


- WIPING - 

Wiping :

- Chinaware
- Glassware
- Flatware

- TABLE SETTING -

TABLE D'HOTE :

• A menu where multi-course meals with only a few choices are charged at a fixed total price 

- THE THING THAT WE NEED FOR TABLE SETTING :

1. BB Plate
2. Butter Knife
3. Table Fork
4. Salad Fork
5. Napkin
6. Table Knife 
7. Salad Knife 
8. Soup Spoon
9. Dessert Spoon
10. Dessert Fork
11. Goblet

TABLE A LA CARTE :

• In reference to a menu of items priced and ordered separately, such as the usual operation of restaurants. This is in contrast to a table d'hote, at which a menu with limited or no choice is served at a fixed price.

- THE THING THAT WE NEED FOR TABLE SETTING :

1. BB Plate 
2. Butter Knife
3. Table Fork
4. Napkin 
5. Table Knife
6. Goblet

TABLE D'HOTE

TABLE A LA CARTE

TABLE CLOTH

WHAT IS TABLECLOTH ?

- A tablecloth is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food.

OPEN TABLE PROCEDURE

1. Take the table
2. Put the table in the right place
3. Then open the legs of the table slowly
4. Move the table at the right place

FOLD THE TABLECLOTH PROCEDURE

1. Firstly, fold the tablecloth into 2, make sure the outer layer is at the outside.
2. Then fold it again but at the other side. The outside layer must be inside.
3. Place on the table nicely.
4. Fold the tablecloth into half to find the center of tablecloth
5. Give some space at the center
6. Lastly, fold both side to the center

LAYING THE TABLECLOTH PROCEDURE

1. Take the tablecloth that have been folded at the center of the table
2. Then open the tablecloth carefully and nicely.
3. Take the top flap between the thumb and the end the first finger with the thumb upper most and the center fold between the first and second finger
4. Lean across the table and release the bottom layer to hang over the far edge of the table.

CHANGING TABLECLOTH PROCEDURE

1. Remove all the cutlery, chinaware, flatware and glassware.
2. Do the crumbing down
3. Pull the soiled tablecloth not to much, make sure when we pull it don't let see the surface of the table
4. Then take the clean tablecloth, open the clean tablecloth and holding it according to the method of laying tablecloth.
5. At the same time pull out the soiled cloth underneath the clean one to the end. The edge of the new tablecloth should replace the position of the soiled tablecloth.
6. Fold the soiled tablecloth and remove it.

FOLDING NAPKIN

WHAT IS NAPKIN ?

- A napkin, serviette or face towel is a rectangle of cloth used at the table for wiping the mouth and finger while eating. It is usually small and folded, sometimes in intricate designs and shapes.

• FOLDING A NAPKIN INTO A CROWN 

1. Fold the napkin into the triangle shape
2. Then fold the napkin again into triangle shape
3. Fold bottom point 2/3 way to top
4. And then fold back onto itself
5. Turn the napkin back 
6. Fold the corner together
7. Open the base of fold and stand upright
8. Peel the two top corner to make it like crown
9. Complete the Crown Napkin Fold

• FOLDING A NAPKIN INTO A BASKET

1. Lay the napkin on the table infront of you.
2. Fold the napkin into triangle shape
3. Fold the long side up just about an inch. Press this fold down well or it will interfere with the next step.
4. Turn the napkin back
5. Fold the napkin just like in the picture
6. Then take the top of the napkin and fold it until become a basket
7. Complete the Basket Napkin Fold

• FOLDING A NAPKIN INTO A DOUBLE DIAMOND

1. Lay the napkin on the table infront of you
2. Fold the napkin into half
3. Then fold into half again, make it square.
4. Then fold the corner of napkin just like the picture
5. Repeat the same step until have 4 layer
6. After that, fold the corner together at the back like the picture.
7. Complete the Double Diamond Napkin Fold

• FOLDING A NAPKIN INTO A CANDLE

1. Lay the napkin infront of you
2. Fold it into triangle shape
3. Fold the long side up just about an inch.
4. Turn the napkin back
5. Fold the napkin just like the picture
6. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight so it will stand solidly.
7. Tuck the end of the roll into the base on the backside and stand it up.
8. Complete the Candle Napkin Fold

• FOLDING A NAPKIN INTO A ARROW

1. Fold the napkin into triangle shape
2. Then fold it again until get square shape
3. Then fold the napkin just like in the picture
4. Pull up the center of napkin 
5. Complete the Arrow Napkin Fold

TASK 1 - JOB SPECIFICATION

Assalamualaikum and hye guys. We have been given a task for our F&B class. This is our first class's task. This is our task :

TASK 1 :
You need to find out the job specification for the personnel below :
1. Waiter
2. Runner
3. Hostess
4. Steward
5. Bartender
6. Sommelier

JOB SPECIFICATION :

1. WAITER/WAITRESS

 

-> A waiters job is to take the order of a customer, pass the order to the chef.
-> A waiter needs a range of qualities and attributes, including a pleasant personality, honesty, efficiency and      punctuality.
-> Always be fastidious about self-presentation and personal hygiene.

-> A professional waiter will also have a good knowledge of the products being served, what they consist of      and how they are presented. 

- Duties of the Waiter :

   The work of the waiter includes :

• Preparation and maintenance of the work area
• Maintaining good customer and staff relations
• Making recommendations and assisting guests in making selections
• Order taking and recording
• Service and clearing of food and beverages.

2. RUNNER

-> Food runner usually work as augmentation and assistance to the waiter-staff and are required to deliver     food to the tables. 

-> Food runner should the most importance that they know what the dish is supposed to look like               because may be required to answer questions about the food and the facility’s service while serving the     food.

-> They are also required to perform some secondary tasks such as cleaning tables, bussing tables, filling       glasses, at times taking orders and even assisting the kitchen staff in maintaining their work areas. 

-> Food runners need to be extremely efficient and detail oriented along with a courteous manner as they     are always in direct contact with the customer.

- Duties of the Food Runner :

• Greet guests as they enter into premise

• Provide preliminary information regarding menu

• Describe dishes to customers

• Deliver food to tables

• Check food for accuracy

• Prepare soups and salads when required

• Replenish food and beverages

• Take additional orders when required

• Bus and clear tables

• Clean tables and work areas

• Wash dishes and assist in food preparation

• Transport trays of soiled dishes

3. HOSTESS

-> Host or hostess are in charge of making reservations and greeting guests when they arrive at the                    restaurant. 

-> They also seat the guests and make sure that they enjoy their meal.

-> Hosts and hostesses must make the guest comfortable while they wait for the dish.  

- Duties of the Hostess :

• Greet guests and patrons personally and on the telephone
• Offer appropriate seating arrangements
• Present menus and take orders
• Ensure the quantity of menus is sufficient to cater to the number of guests
• Relay orders to the kitchen and ensure all orders are filled in a timely and accurate fashion
• Set up dining rooms and make reservation arrangements
• Maintain clean and organized tables and work area
• Assist room service when and as needed
• Manage event related work including setting up tables and maintaining both exterior and interior of the restaurant

The host and hostess stand near the restaurant entrance so they can greet guests as they arrive and then seat them at tables. (© Don Mason/Corbis.)

4. STEWARD

Stewards keep the dining area clean and orderly

-> Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the Steward.

- Duties of the Steward :

• Steward keeps equipment clean, sanitary and in good repair.
• They may be responsible for cleaning dishes, utensils and the cooking equipment.
• A steward may also be responsible for the turns as old customers leave and new ones arrive.
• The steward replaces tablecloths and returns the tables to their original settings for new guests.
• A steward may be responsible for accepting these deliveries and placing the goods in the proper plcace and order inside the kitchen. 
• A trusting chef may allow a steward the responsibility of "mise en place", meaning the general setting of their work areas with the proper pots, pans, kichen utensils, sauces and condiments.
• After hours, the steward may be assigned cleaning projects to keep the food storage, cooking and preparation areas in good shape. 
• The steward cleans up spills and removes any broken glass, keeping the public areas safe and free of obstructions. 
• Wait staff may need assistance with moving tables and chairs, setting up highchairs for infants or assisting the disabled.

5. BARTENDER

-> Bartenders mix and serve beverages and drinks. 

-> They are usually employed by restaurants, hotels, bars, taverns, banquet halls and other hospitality                establishments.

-> Supervisors of bartenders are included in this unit group. They might be known as a Bar Attendant or Bar      Steward.

Following are some specific job duties and tasks for bartender :

• Take beverage orders from servers or directly from guests or patrons
• Mix ingredients, for instance; soda, sugar, bitters or fruit juice
• Collect cash for beverages or drinks served and record sales
• Maintain record and control of bar stock and arrange supplies
• Mix drinks, water and other components to get ready cocktails and other drinks
• Clean glasses and additional utensils
• Sanitize ice tanks, coolers, and other bar tools
• Serve beverages and food
• Order bar supplies
• Place bottled merchandise and glasses to make a smart display
• Clean bar area and wash glassware
• Replace drink tanks as they are finished
• Serve snacks to patrons seated at the bar
• Slice and pit fruit for garnishing drinks
• Prepare appetizers, for instance; cheese, pickles, and cold meats

6. SOMMELIER

-> A sommelier or wine steward
-> A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in        all aspects of wine service as well as wine and food pairing. 
-> The role is much more specialized and informed than that of a wine waiter. 
-> In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine.

The duties of a wine sommelier include:

• creating or helping to create a wine list
• knowing which wines will best complement items on the menu
• maintaining wines
• ordering wines
• serving wines
• training staff about wine.

A wine sommelier should possess detailed knowledge of the wines in their stock, including:

• grapes used
• regions where the grapes were grown
• vineyards where the grapes were grown
• vintages of the wines.