Part 4 provide gueridon service [recovered]
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There are five main methods for making cocktails: shaken, blended, built, stirred, and layered. Each method involves combining ingredients in different ways, such as shaking ingredients in a cocktail shaker or layering liqueurs in the serving glass. Common accompaniments for foods include sauces, stuffings, vegetables and bread for roasted meats. Seafood is often served with lemon, sauces, rice or potatoes. Salads typically include a dressing such as vinaigrette or mayonnaise and are accompanied by bread or as a side with a main dish.
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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