Wednesday, February 10, 2010
QUALITIES OF A GOOD COCKTAIL
v It should be made from good-quality, high- proof liquors.
v It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much fruit juice, egg or cream.
v It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate.
v It should be pleasing to the eye.
v It should be well-iced
Ancillary Departments These are service areas usually acting as the link between the kitchen and the food service areas. They are alway...
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 kit...
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, sa...