Part 4 provide gueridon service [recovered]
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Part 4 provide gueridon service [recovered]
- 1. PROVIDE GUERIDON SERVICE DEDY WIJAYANTO DEDY WIJAYANTTO 1 Part 4-
- 2. Preparing cocktails DEDY WIJAYANTTO 2 Types of cocktails There are five different methods to making a cocktail: • Shaken • Blended • Built • Stirred • Layered
- 3. DEDY WIJAYANTTO 3 Shaken The ingredients are placed into a cocktail shaker, shaken and then strained into a glass. • Between the Sheets • Brandy Alexander • Daiquiri • Golden Dream
- 4. DEDY WIJAYANTTO 4 Blended Ingredients are placed into a blender and blended. • Pina Colada • Frozen Daiquiri • Margarita
- 5. DEDY WIJAYANTTO 5 Built These are simply mixed in the glass in which they will be served. They include floating liqueur on top of the built drink. • Harvey Wallbanger • Singapore Sling • Rusty Nail • Tequila Sunrise
- 6. DEDY WIJAYANTTO 6 Stirred The ingredients are placed into a mixing glass (called a ‘bar glass’) and stirred together with ice and then strained into the glass in which they are served. • Martini • Gibson • Cosmopolitan
- 7. DEDY WIJAYANTTO 7 Layered These are built in the glass they are served in (a liqueur) glass. The intention is that the drinker sips one layer at a time, enjoying the different tastes that the cocktail presents. • B52 • Oil Slick • Traffic Lights
- 8. DEDY WIJAYANTTO 8 • Fortified wines are base wines which are strengthened or ‘fortified’ by the addition of grape spirit or brandy • The standard industry size serve for a fortified wine is 60 mls
- 9. DEDY WIJAYANTTO 9 Types of fortified wines • Sherries • Vermouth • Ports • Muscat • Tokay • Frontignac
- 10. Preparing specialist coffee DEDY WIJAYANTTO 10 Liqueur/spirit coffees • Another popular after-dinner drink is the range of liqueur/spirit coffees • The main difference between liqueur coffees and spirit coffees, is that liqueur coffees don’t have added sugar but spirit coffees have sugar added
- 11. DEDY WIJAYANTTO 11 Techniques to make specialist coffee • Ready the glass or mug • Prepare good-quality, strong, black coffee • Put 30 ml of the required spirit or liqueur into the glass/mug • Add sugar if required • Pour in coffee • Stir to disperse liquor and/or melt sugar • Float fresh cream on top • Serve immediately
- 13. Prepare accompaniments DEDY WIJAYANTTO 13 • There are endless accompaniments that can be served with food and beverage items • Most menu items will have traditional accompaniments that compliment or contrast tastes, textures and colours
- 14. Roast accompaniments DEDY WIJAYANTTO 14 Accompaniments for roasted meat • Roast lamb Mint sauce and gravy • Roast mutton Onion sauce and gravy • Roast pork Sage and onion stuffing, apple sauce and gravy • Roast veal Thyme, lemon and parsley stuffing and gravy • Roast beef Yorkshire pudding, horseradish sauce and gravy
- 15. DEDY WIJAYANTTO 15 Accompaniments for roasted meat • Roast chicken Thyme, lemon and parsley stuffing and gravy • Roast duck Sage and onion stuffing, apple sauce and gravy • Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry sauce/jelly • Roast game Cranberry sauce
- 16. DEDY WIJAYANTTO 16 Accompaniments for roasted meat Roasted meats are normally served with: • Roasted vegetables including potato, pumpkin and carrots • Steamed vegetables including cauliflower and broccoli
- 17. Seafood accompaniments DEDY WIJAYANTTO 17 Accompaniments for seafood • Lemon wedges or slices • Tartare sauce • Chilli Sauce • Tabasco sauce • Mayonnaise • Dill • Parsley • Salsa
- 18. DEDY WIJAYANTTO 18 Accompaniments for seafood Seafood is normally served with: • Rice • Potatoes – normally French fries • Salad
- 19. Salad accompaniments DEDY WIJAYANTTO 19 Salad dressings Some form of dressing is commonly served with salad. Salads are usually served with a dressing to combine the ingredients, to add flavour and to lubricate. The two main dressings are: • Vinaigrette (French dressing) • Mayonnaise
- 20. DEDY WIJAYANTTO 20 Making vinaigrette • Vinaigrette is a mixture of oil, vinegar, salt and pepper • As a general rule of thumb, the recommended ratio of oil to vinegar is 2 parts oil to 1 part vinegar
- 21. DEDY WIJAYANTTO 21 Accompaniments for salads Salad is normally served with: • Bread – sticks, croutons, toasted • An accompaniment to a meat
- 22. Type equation here. DEDY WIJAYANTTO 22