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CULINARY & HOSPITALITY: Service

How to safely flambé

Set up for flambéing

⬜ 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.

Glassware List

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.

  1. HI ball--RUM AND COKE, GIN AND TONIC, TEQUILLA SUNRISE
  2. Lowball, Rocks or Shot Glass; NEAT, ON THE ROCKS, SHOTS, MIXED SHOTS, LOW BALL COCKTAIL WHITE RUSSIAN, AND INCREDIBLE HULK.
  3. Old fashioned; NEAT, ON THE ROCKS, LOW BALL COCKTAIL, AND CLASSIC OLD FASHIONED COCKTAIL
  4. Pint, Mixing glass, or Tall glass; BEER, LONG ISLAND ICE TEA, 'TALL'S I.E. RUM & COKE TALL
  5. Shot glass; 
  6. Snifter; BRANDY AND COGNAC-HELD AT BOTTOM OF BOWL
  7. Martini or Cocktail glass; MARTINIS AND DRINKS SERVED "UP" (CHILLED, SHAKEN (OR STIRRED)WITH ICE, AND STRAINED)
  8. Red and white wine glasses:RED AND WHITE WINE
  9. Champagne flute; CHAMPAGNE AND CHAMPAGNE COCKTAILS SUCH AS MIMOSA AND FRENCH 45, 
  10. Champagne Coupe; CHAMPAGNE, CHAMPAGNE COCTAIL, SPECIATY CRAFT BEERS
  11. Tall lamp shaped glass; STRAWBERRY DACQURI, PINA COLADA
  12. Margarita; MARGARITA COCKTAIL, STRAWBERRY DACQURI, PINA COLADA
  13. Beer mug; DRAFT BEER, BEER
  14. Pilsner; PILSNER BEER, 
  15. Collins; TOM COLLINS, MOHITO, LONG ISLAND ICED TEA
  16. Goblet:NO SPECIFIC THING, WATER, WINE, BEER, COCKTAIL (ALL PURPOSE)
  17. Nick and Nora glass; MARTINIS, WINE AND DRINKS SERVED NEAT AND CHILLED
  18. Cordial glass; AFTER DINNER CORDIALS AND LIQUORS 
  19. Mint julip cup; MINT JULIP COCKTAIL
  20. Copper mug; MOSCOW MULES AND MANY VARIATIONS OF IT.
  21. Absinthe glass and spoon; ABSENTHE 
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