Condiments and accompaniments to prepare
to prepare them
- seasonings - salt
and pepper (condiments), whole pepper and coarse sea salt (in mills
to be freshly ground as required), cayenne pepper (e.g. with smoked
salmon and trout) ground ginger (e.g. with melon)
- sugars and sweeteners -
white and brown sugar, coffee sugar crystals, and low-calorie sweeteners
- prepared sauces and dressings -
mustards (including French, German and English), ketchup, Worcestershire
sauce, vinegar, oil, mayonnaise, vinaigrette and other salad dressings
- prepared breads -
rolls, Melba toast, bread sticks, croissants, pitta and other speciality
- Follow the instructions on the label for
storing sauces, which have been opened. Some must be kept chilled.
- Wipe clean the outside of the bottle and
around the lip.
- Wash the cap and top as necessary.
When not in use, keep sugar
basins, marmalade and jams covered (with a lid or Clingfilm).
Place new stock of packaged
sauces and dressings, jams and marmalades so that the older stock is used
. Check the date mark. Discard
products, which have passed their b
. or u.......-b
dates and tell record in the wastage book & your manager so the loss
is accounted for. To reduce wastage, keep stocks of slow-moving items
to the minimum.
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IDENTIFY THE ITEMS OF EQUIPMENT
Ice cream spoon
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I . Oyster fork
2 . Grapefruit spoon
3. Steak knife
4. Corn-on-the-cob holders
5. Cheese knife
6. Fruit knife and fork
7. Pastry slice
8. Grape scissors and
10. Jam spoon
11 . Sundae spoon
12. Lobster crackers
13. Lobster pick
14 . Finger bowl
15. Caviar knife
16. Snail tongs
17 . Snail fork
18. Snail dish
1 9. Silver skewers
20. Pastry knife and fork
21. Shellfish cocktail holder
match dish to equipment above
Round with two ears.
Has 6 indentations to hold a portion (6) of snails.
Sweet trolleyserving portions of gateaux
To cut and hold a portion of grapes
Ice-cream sweet in a tall glass
To break the shell to gain access to meat
Part of the make up of a cover to certain dishes, i.e. oysters,
dessert, globe artichoke, etc.
To extract the snail from its shell.
For attractive presentation of a Kebab.
Corn-on-the-cob. One to pierce each end of the cob.
Used in the service of afternoon teas.
in which a shellfish cocktail would be presented.
To extract the flesh from the claw
To hold the snail shell.
Has a short broad blade used for spreading the caviar