HFT 3806 - Final Exam 74 complete solutions

HFT 3806 - Final Exam 74 complete
solutions.
HFT 3806 - Final Exam 74 complete
solutions.
French Service –

ANSWER Serve R w R

Remove R w R

Bev R w R

B&B L w L

-formal, lengthy, $$$, 2 1/2 hrs

-remove wine glasses before salad

-uses gueridon (rolling cart) and rechaurd (heating element)

-cook debone, slice, garnish all table side

-wait team:

1. Front waiter : chef de Rang (plating, deboning)

2. Back waiter : commit de Rang (assistant waiter, places plate on table)



American Service - ANSWER Serve L w L

Remove R w R

Bev R w R

B&B L w L

-one server

-food is fully cooked, plated and garnished in the kitchen

-less formal, faster, $



Russian Service - ANSWER Heated plate R w R

Server on L side plates w R

Remove R w R

, HFT 3806 - Final Exam 74 complete
solutions.
Bev R w R

B&B L w L

-not very common

-use of silver trays and heavy silverware

-very formal, slower, $$

-everything plated in front of guests



English Service - ANSWER Serve R w R

Remove R w R

-very rare, private homes

-time consuming

-host plates everything



NRA 2017 Trends - ANSWER 1. New cuts of meats

2. St. Food inspired dishes

3. Authentic ethnic cuisine

4. Whole wheat in kid's foods

5. House-made: charcuterie, pickles, sausages, condiments

6. Artisan cheese

7. Protein-rich grains

8. African flavors

9. Ancient flavors

10. Craft spirits

11. Ethnic spices



Menu - ANSWER Purpose: planning and communication

Def: a list of dishes served or available to be served at a meal