HOW TO CUTTING THE FRUIT IN RIGHT WAY?

The type of utensil that we used to cut the fruits:
1. Paring knife.
2. Wiping cloth.
3. Service gear.
4. Tissue.
5. Chopping board.
6. Dinner plate.
7.Soup plate.
8.Appetizer plate.
9.Desert plate.
10.Oval plate size (M).

The type of fruits that we cut:
1. Kiwi.
2. Strawberry.
3. Banana.
4. Orange.
5.Pineapple.
6. Watermelon.

This video show you how to cut the pineapple.

This is first step how you cut the pineapple.

This is second step how you cut the pineapple.

                               

This video show you how to cutting the other types of friuts such as kiwi,strawberry,banana,orange and watermelon.

WHAT IS CARVING?

The carving of the joint, poultry or game at the table was for centuries a traditional part of the dining experience. Nowadays, in restaurants when the carving is done in the presence of the guests, it is usually performed at a special carvery or, where there is one, on elaborate beef trolley, rather than on an ordinary. The disadvantage of carving in font of the guests is that portion control is more difficult.

 



HOW TO CARVING WHOLE CHICKEN ROAST?

 



Step 1

The first step in how to carve a chicken is placing the roasted or rotisserie chicken on a large cutting board or meat carving board, breast side up.

 

Step 2

Start by removing the legs on both sides. Pull the leg and thigh away from one side of the chicken, and cut through the connective joint, removing the entire leg and thigh. Repeat on the other side.

 

Step 3

To separate the thigh from the drumstick, hold the drumstick and cut away from the thigh, cutting through the connective joint to separate.

 

Step 4

To remove the breast meat, make a deep vertical cut along one side of the breastbone, using the inside of the breastbone as a guide.

 

Step 5

Continue cutting to remove the breast meat from the rib cage. If the chicken is warm and juicy, this should be easy sailing. In fact, you can often just use your hand to work the breast meat away from the rib cage after your initial cut.

Step 6

Remove the wings from the chicken by pulling each wing away from the chicken body, cutting through the connective joint

 

 

 

This is video how to carving the whole chicken roast.

 

 

 

HOW TO CARVING THE FISH?

 

 

 

1.Remove Fin Bones

- Start by pulling the dorsal (back side) and ventral (belly side) fin bones from the fish. Even if the fins were snipped off before cooking, there will usually be little bones left behind that can be scraped away once the fish is cooked.

 

 

2.Separate Top Fillet From Head and Collar Bone

- Cut along the fillet where it meets the head and collar bone, slicing through the skin and flesh down to the bone.

 

3.Separate Top Fillet From Tail

- Next, cut through the skin where the fillet meets the tail.

 

 

 

4.Separate Dorsal and Belly Halves of Top Fillet

- Now cut through the fillet following the natural division that runs along the spine: You may have to guess a bit at first since you can't see the division through the skin, but it's pretty easy to locate if you try to imagine where the spine should be. Once you find it, just follow the division until you've gone all the way from the tail to the head (or head to tail—it doesn't matter where you start).

5.Remove Dorsal Fillet Half

- The dorsal half of the fillet—the meatier half that runs along what might be called the fish's back—should now slide off fairly easily.

Just take your utensils and push it in one piece, bit by bit, until it's completely off the bone and set it to the side. If you flip it over, you can check for any bones that might still be attached and remove them.

 

6.Remove Belly Fillet Half

- Now push the belly (ventral) half of the top fillet off the fish and flip it over, skin-side down.

- Scrape away any bones and membranes from the inside of the cavity.

 

 

 

7.Lift Bone Cage

- Remove any aromatics that you may have stuffed into the cavity.

- Now grab the tail and lift it free of the fillets below. The bone cage should come up with it, leaving the bottom fillet behind.

The head will usually come off with the spine, but if it doesn't, just remove it separately. Pro fish-eater's note: Don't just throw that head away, because it's loaded with some of the tastiest meat the fish has to offer, including in the cheeks!

 

 

 

8.Clean Bottom Fillet Halves

- Using your utensils, scrape away any membranes on the bottom fillet, and remove any bones.

 

Reassemble and Serve

Now carefully lift the bottom fillet and transfer it in one piece to a clean plate.

Next, take the meatier half of the top fillet and transfer it to the clean plate, followed by the belly half.

 

 

 



 

 

 

 

 

MIND MAPS ABOUT SEQUENCE OF GUEST HANDLING PROCEDURE.

This is our link

https://prezi.com/6n24skukbgjr/copy-of-mind-mapping-template/

How To Make Dressing for Green Salad (vinaigrette)

Ingredient : 

1- vinegar
2- corn oil
3- black pepper
4- salt

; Put corn oil and vinegar in a bowl . Stir in vinegar and corn oil slowly until it is properly mixed . place to taste black pepper and salt .

How To Make Green Salad

Ingredient : 

1- mix salad

2- baby tomato

3 - carrot ( julienne cutting )

4- dressing

; Put mix salad into a bowl . Cut salad mix gently before putting them in a bowl . After that, put the carrot with baby tomatoes in a bowl while tossing with the vinaigrette.

How To Make Mix Salad

Ingredient : 

1- Apple ( dice cutting )

2- Celery ( cut the celery )

3- Walnut ( chopped the walnut )

4- Lemon juice

5- Mayonnaise

6- Mix salad ( dressing )

; Put the apple pieces into the bowl with Celery . Then put the walnut , and a little lemon juice and mayonnaise . Stir them and ready .

SERVICE GEAR

    






   

This is the example of how to hold service gear.

 1. The waiter will come to the guest and ask which one that the guest would like to eat.

 2. Then, the guest will choose which one they prefer to eat.

 3. Lastly, the waiter will pick the food using service gear at place it on the plate.

Napkin Folding, Folding Table Cloth And Overlay Table Cloth at restoran Baiduri in Politeknik Ibrahim Sultan, Johor Bahru.

A folded table-napkin is placed on the table for the guests' use and to contribute to the appearance of the cover and the whole dining environment. We also learn the way the napkin is presented depends on the type of establishment and the type of service.

Napkin Folding

This video contains 15 types of napkin folding which are:

1. Pleat

2. Bird of Paradise

3. Banana

4. Spanish Dancer

5. Candle

6. Tiara

7. Viking Hat

8. Rose Bud

9. Clown Hat

10. Five Star

11. Pucuk Rebung

12. Tent

13. Tengkolok

14. Bunga Lili

15. Fajar Menyingsing/Fan

HOW TO CLOTH A TABLE?

CLOTHING PROCEDURE
- Check the table for steadiness: and position it for ease of access for service. Should the table be unstable it must be stabilized
- Stand centrally between two legs of the table.
-Position the folded cloth on the table with the two woven edges towards you and the two folds of the concertina facing away from you.
-Position the vertical centre crease in the centre of the table, holding the concertina fold.
-Learn across the table and release the bottom layer of the cloth to hang over the far edge of the table.
-Re-position the horizontal crease of the cloth in the centre of the table.
-Release the hold on the centre fold and draw the top fold towards you.
- Having centred the cloth both vertically and horizontally, the cloth should now be positioned with an equal drop all round, with the folds of the cloth covering the legs.

 

 

Folding tablecloth

PROCEDURE WAY TO FOLDING TABLECLOTH.
1. Put the table cloth on the chair to prevent a tablecloth from touching the floor.

Grasp the two corners tablecloth and spread them.

 

2. Fold the tablecloth into two.

 

3. Again, fold the tablecloth to two.

 

4. Let go of one corner of the tablecloth.

 

5.Fold the tablecloth to form a W shape.

 

6.Put the tablecloth on the table.

Make sure the length of tablecloth balance on each side.

 

7. Fold each side to the middle of the tablecloth.

Make sure to leave at least a finger space between each side.

8. Again, fold each side to the centre of the tablecloth.
    And lastly, fold the tablecloth into two.
 
-We hope this video will help you understand how to folding tablecloth.

 

 

TABLE SETTING AND WIPING CROCKERY, CUTLERY AND GLASSWARE.

TYPES OF COVER
A LA CARTE/BASIC COVER

-An a' la carte menu features a variety of dishes individually priced. The guests then select the dishes they would like, usually up to and including the main course.
- The basic a' la carte cover is the cover usually set when the guests have a wide choice. It provides a 'show place' and the basic equipment needed for the meal. After the guests have ordered, this basic cover is then corrected to suit the customer's actual orders

An a' la carte cover includes:

- Fish knife and fork

- Fish plate

- Side plate

- Side Knife

-Wine goblet

- Napkin

Other items on the table might include a centrepiece, such as a bud vase or candle, a tent card advertising the chef's speciality, a cruet and an ashtray in the smoking area.

TABLE D'HOTE COVER

A table d'hote menu features pre-arranged items at a fixed price for the whole meal. Because it is known within a narrow range what will be served to the guests, the cutlery and glasses for the whole meal are laid in advance. The cover illustrated is for a table d'hote offering a platd appetizer, soup, a fish entrée, a main course and a desert.

The cutlery required for this menu is:

- Small knife and fork
- Soup spoon
-Fish knife and fork
-Main knife and fork
- Sideplate
-Dessert spoon and fork
- Glassware
- Napkin,

The various items of cutlery are set so that the cutlery used for the first course is outermost, and the remaining cutlery is set in the order in which it will be used, working inwards from the outside.

Below this is how you do the setting for Table d'hote

 

 

 

 

 

 

 

The equipment and utensils use for wiping setting

 

The equipment such as:

-Dinner Plate

-Appetizer Plate

-Soup Plate

-Goblet

-Tumble

-Hybole

-Tea cup

-Saucer plate

-BB plate

 

 

 

The utensils such as:

 

 

-Table knife

-Table fork

-Table spoon

-Appetizer knife

-Appetizer fork

-Appetizer spoon

-Soup spoon

-Fish fork

-Fish knife

-BB knife

-Tea spoon

 

 

 

This is How you Wipe The Utensils: