⬜ Security Services alerted, and confirmation is obtained that dates & time have been communicated
⬜ Complete recommended and inspected fire extinguishers, as well as pan lids have been procured and stored on cart.
⬜ Carts skirted and draped in a secure, safely accessible manner, cloth away from wheels, and surface topped with cloth napkins for cleaning.
⬜ Portable burners and backup fuel inspected for cleanliness and working parts in the off position.
⬜ Burner and canister notch lined up properly, engaged with a successful trial ignition with instructor present.
⬜ Equipment (such as pans, spoons, forks etc.) obtained according to recipe specification with measured amount of alcohol for no more than 2 attempts.Clean, working pot holders, and handle guards supplied.
⬜ Ingredients for recipe are lined up in chronological order on silver tray.
⬜ Constant awareness of surroundings including distance of burner from guest and personal space (arm’s length) to flame, walls and fire exits.
⬜ Audible “warning” is voiced to guests before actual flambé’ is attempted.
⬜ Chef du Rang communicates running tasks to Commis du Rang and does not leave station unattended until completion of recipe and plating of food item to guest’s plate from correctly positioned tray jack.
Outcome: Identify equipment and glassware used for beverage preparation and service.
Identifing glassware used for beverage preparation and service.
Computers and teams may be implemented.
Directions. Student is to write as many drinks as possible next to the appropriate glassware.
Score average for class must be 15 completed or higher, or we watch the video, and try to beat the score.
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