This page explains:
- How
and why we prepare food and drink service areas
Stages in preparation
- Remove waste & refuse
- Air the room
- Clean areas and equipment
- Put equipment into correct place
- Prepare accompaniments and condiments
Carry out cleaning tasks in order:
- Dust any debris will go on to the floor
- Vacuum, clean or mop floor
- Polish surfaces
as appropriate
Why prepare areas?
- To make the areas attractive for cutomers
- To make the areas safe and hygienic
- To maintain the life of equipment and furnishings
- To allow for efficient
and fast service
The french term Mise-en- place means
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Service items
Check each item is spotlessly clean before placing on the table, and not chipped or damaged.
Take special care when handling cutlery, crockery and glassware not to touch with your fingers any surface that might come into contact with f……, d……… or the customer's m………….
Room layouts
Put tables and chairs in position, checking each for damage and cleanliness. Adjust the legs of any tables that wobble, or use wedges (for example. cork from wine bottles, kept for the purpose and sliced into rings of suitable thickness).
How can chairs and tables be line up?
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Check with the reservations record or book or restaurant manager so that tables can be set up with the right number of covers for each table booked.
IDENTIFY THE ITEMS OF EQUIPMENT
Asparagus tongs
Caviar knife
Gateaux slice
Dessert fork
Oyster fork
Dessert
knife
Pastry knife/fork
Nut
crackers
Corn-on-cobholders
Grape
scissors
Lobster pick
Lemon
press
Butter knife
Grapefruit spoon
Snail
dish
Ice cream spoon
Snail fork
Sundae spoon
Cheese knife
Snail tongs
Skewer (Kebabs)
EQUIPMENT
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
9. Nutcrackers
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 trolley—serving portions of gateaux
• Cheese board
• To cut and hold a portion of grapes
• Dessert—fruit basket
• Preserves
• Grapefruit halves
• 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.
• Dessert—fruit basket
• Shellfish cocktail/oysters
• 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.
• Grilled meats.
• To extract the flesh from the claw
• To hold the snail shell.
• Has a short broad blade used for spreading the caviar
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