TYPE COFFEE

Espresso

Espresso is a strong black coffee made by forcing steam through dark-roast aromatic coffee beans at high pressure in an espresso machine. A perfectly brewed espresso will have a thick, golden-brown crema (foam) on the surface. If the crema is good, the sugar you add will float on the surface for a couple of seconds before slowly sinking to the bottom.

Cappuccino

This hugely popular coffee drink has become a staple that even the most common of corner coffee shops carries (or at least a version of it). A true cappuccino is a combination of equal parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double as a dessert with its complex flavors and richness.

Americano

An Americano is a single shot of espresso added to a cup of hot water. The name is thought to have originated as a bit of an insult to Americans, who had to dilute their espresso when it first gained popularity on this side of the pond. Many coffee houses have perfected it, however, and the result has become a creamy, rich espresso-based coffee that you can sip and savor before jumping on your Vespa and heading to the soccer field.

Caffe Latte

A caffe latte is a single shot of espresso to three parts of steamed milk.

Caf au Lait

This traditional French drink is similar to a caffe latte except that it is made with brewed coffee instead of espresso, in a 1:1 ratio with steamed milk. It is considered a weaker form of caffe latte.

Caf Mocha (Mochachino)

This is a cappuccino or a caffe latte with chocolate syrup or powder added. There can be wide variations in exactly how this is prepared, so ask your coffee house how they do it before you order.

 

Caramel Macchiato

This is another variation that is prepared in a number of ways by different coffee houses. The most common method is combining espresso, caramel and foamed milk, though some use steamed milk. Often, vanilla is added to provide extra flavo

COFFEE

Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.

Type of Pasta

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta

AMERICAN SERVICE

This is usually called "plate service” because the food is
already placed in the plate in the kitchen ready to be served to the
guests. This type of service is used in coffee shops where there is a
demand for quick and simple service. It requires minimal training for
novice waiters and waitresses.


Advantages:
1. It is a fast and simple service.
2. It is inexpensive. One waiter or waitress can serve many
guests and no special service equipment is necessary.
3. It does not require highly trained technical staff that demands
for higher pay.


Disadvantages:
1. Less showmanship
2. Reduced personalized attention

ENGLISH SERVICE

This type of service is also known as "family style" service. In
this service, the soup tureen is placed before the host alongside with
preheated soup plates and hands them to the waiter, indicating the
person to be served. The same procedure is followed with the main
entree. If so desired, the partly filled dinner plate is presented to the
hostess who serves the vegetables from large serving dishes placed
before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants,
counter service, etc.


Advantages:
1. It is fast. Plates of food are served immediately at the proper
temperature.
2. It is inexpensive.
3. It requires no special equipment.


Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.

BUFFET SERVICE

This is also called self service and is normally used in
banquet functions and i n some restaurants. Food is attractively
arranged on a long table, classified and arranged according to
proper sequence, from appetizers to desserts. Soup is placed on a
soup tureen and the hot entrees in chaffing dishes to keep them
warm. Some equipment like dinner plates and saucers are laid
down right on the buffet table. Instead of the waiter serving the
guests, the guests go to the buffet table pick up plates, china,
cuttkery and knapkin and all other items and serve themselves of
their own choice.


Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.



Disadvantages:
1. It may result in shortage of food especially when the early
ones may serve themselves more; thus very little food is left
for the latecomers.
Posted by Hemant Kr. Singh at 3:01 AM 0 comments  
Labels: RESTAURANT SERVICE
RUSSIAN SERVICE
This type of service is the same as that of French service.
However, in Russian service, the food is fully prepared and pre-cut in
the kitchen and then neatly arranged on silver platters by the Chef.
The waiter then shows the platter to the guest as a polite gesture
and serves the food to the individual plates of the guests using
serving cutleries.


Advantages:
1. Only one waiter is needed to each station.
2. Elegant and entertaining.
3. No extra space is needed for the equipment (except for the
side stand).
4. It guarantees equal portions because the food is pre-cut and
already served.
5. Gives the guests personal attention.


Disadvantages:
1. It requires a big initial investment in silver equipment.
2. If many guests are served from one platter, the last one to be
served may see a rather less attractive display.
3. If every guest in a party orders a different dish like steak or
fish, the waiter must carry very heavily loaded tray / trays to
the dining room.

SERVICE TECHNIQUES

Serving of Food with One Hand
This service technique is used only for platter service and
involves the so-called long grip. In the long grip, the utensils are held
in the right hand. Hold the spoon between the index and middle
fingers and the fork between the index finger and the thumb. The
curves of the spoon and fork should align. Gently slide the spoon
under the item to be served, so that it is held between the fork and
spoon. Remove your index finger, apply light pressure to the fork,
and lift.




Serving of Food with Both Hands
This technique is used when working at a side table or a
buffet. When serving with both hands, hold the spoon in your right
hand and the fork in your left hand. If the food is prepared in a
sauce, always scrape the bottom of the spoon with the fork, to
prevent drips and to keep the plate you are preparing clean and
neat.




Arranging Food on the Plates
To the uninitiated, it might seem very simple to arrange food
nicely on a plate. Actually, in a refined service, food is arranged
according to particular rules that are followed the world over. Meat is
always placed at the lower part of the plate. Sauces are served
separately in a sauce boat, or they are served to the left of the meat
or fish. When a dish is cooked in a sauce, such as a curry or stews,
the sauce is served over the meat. Compound, or flavored, butters,
such as d’hote or d'hotel butter or herb butter, are placed directly on
the meat. Side dishes are arranged to achieve color harmony. A
piece of cake or pie should be served with the point facing toward
the guest. Plates with a logo or other graphic decoration should be
arranged so that the decoration is placed in front of the guest. Plates
should never appear overloaded; the rims must always be free of
food and without drip smears. Hot food is always served on hot
plates; cold food, on cold plates.




Pouring Beverages
Hold glasses by the foot or stem only, to avoid fingerprints.
Glasses are always placed to the right of the guest with the right
hand. If the glass has a logo, it should face the guest. Beverages are
always poured from the right side of the guest. When serving heavy
red wines that have been decanted or are in a wine basket, hold the
glass, slightly slanted, on the table with left hand and slowly pour out
the wine with the right hand, so that the wine sediment is not


disturbed. A bottle of wine is first presented to the host. Then the
bottle is opened, and a small amount is poured out for the host. After
the host approves, the guests are served first and the host's glass
last.


Sequence of Clearing
When an aperitif has been served, the empty glasses are
cleared only after the wine is served. If a white wine is served with
the appetizer, the empty glasses are removed only after the red wine
has been poured. The red-wine glasses are cleared after the coffee
or after-dinner drinks are served. When guests are smoking, ash
trays are always changed before a new course is served. After the
guests have finished the main course, any platters or serving dishes
on the table are removed first. Then the dinner plates are cleared
along with the flatware. Finally, any smaller plates, bread plates, and
finger bowls are removed. Before dessert is served, the table is
totally cleared, except for flowers or other decorations.