6 types of service a la carte banquet service buffet service passed service or butler service room service take out

service catering- involves serving large numbers of guests with a a planned menu of dishes institutional coodishes food service for large groups of repeat customers as in hospitals and cafeterias artisan- skilled craftperson who makes products primarily by hand using traditional methods artisan foods- high quality traditional style handmade food products service line- row of large food service equipment units selected and arranged for the fast and efficient turnout of food single service line- consists of one row of equipment with a pickup window situated above one or more of the equipment units double service line- consists of a front line and a back line running parallel station- portion of a service line dedicated to turning out one particular type of preparation line map- defines the boundaries of each station and indicates which enu items come out of each. stations must be properly aligned to create flow station map- lists the compnents of each dish that station must turn out and indicates the place where each of these components is stored cutting tools/ eqequipment knives, shears, mollusk tools, zest tools, fruit tools, slicers, cutters, specialty slicers, individual geometric cutters, representational cutters, cutter sets, mandolins, processors shaping tools scoops, parisiennes, butter tools, molds, entreat forms, pans, modular molds frames and extractors application tools brushes, tweezers, droppers and bottles, pastry tools straining tools

strainers,sieves, fruit and veggie tools, mills Chapter 2 sauces and dressings sauce- fluid accompaniment to solid food dressing- cold sauce that has a pronounced acidic flavor emulsions- uniform mixtures of 2 normally unmixable substances vinaigrette is an unstable or temporary emulsion mayo is a permanent or stable emulsion vinaigrette- simple mixtures of vegetable oil salt and vinegar vinegar/ other acid ingredients wine, aged wine, rice, malt, cider, fruit, flavored distilled white, vergus, citrus juices, veggie and fruit juices and purees oils olive, corn, peanuts, soy, safflower, sunflower, canola, refined sesame, asian style roasted sesame, nut oils, flavored oils storing oils- keep bottles tightly closed and away from heat. transfer to smaller bottles to prevent oxidation, keep refrigerated and bring to room temp before use aromatics- shallots, scallions, garlic, ginger, zest herbs and spices- fresh, dried, spices condiments- mustard, tomato products, worcestershire sauce protein- anchovy paste, egg yolk, dairy, glace dispersed phase of emulsion is when liquid is broken into droplets. other liquid which surrounds is called continuous phase. stabilizing emulsions to make a vinaigrette last longer make the droplets smaller and add stabilizing ingredients stabilizer- ingredient added to emulsion to prevent droplets from combining emusifiers: a stabilizing ingredient that under proper conditions keeps a mixture in an emulsion for an indefinite period. casein: milk proteins in dairy products in gelatin protein in glace. true emulsifiers because oart of the molecule dissolves in water and part in oil vinaigrette mixing methods

basic procedure: 1. have all ingredients at room temp 2. assmeble equipment (stainless mixing bowl & whip) 3. combine vinegar and seasonings 4. whip until frothy 5. whip in oil in a thin strain 6. taste and correct blender prodecdure: 1. have all ingredients at room temp 2. assmeble equipment (stainless mixing bowl & whip) 3. combine vinegar and seasonings 4. put blender on high, pour in oil 5. taste and correct seasoning vinaigrettes: acid is a strong fundamental taste that overwhelms settle flavors. salt balances acid on pallette. sweet balances effect of acid. blend flavors to compliment each other and the food the vinaigrette will dress. mellowing period areomatic ingredients release there volitile oils and ingredients have time to marry 30 minutes or more for finally minced aromatics several hours for dried seasonings or crushed aromatics adjust after mellowing. vinaigrettes should be applied at room temp because flavors are more pronounced and oil has the best mouthfeel. do not shake cold vinaigrettes, they will lose there emulisification. vinaigrettes ill break or come out of emulsion eventually. Fix a broken vinaigrette: method 1, place room temp broken vinaigrette in a blender at high speed. method 2, start a new batch of vinaigrette and incorporate broken vinaigrette method 3, bring to room temperature and completely separate ladel of the oil and begin again. Nappe: coats the back of a clean spoon, Ribbon: is when mayonnaise visibly thickens and clings to blades of whisks this is called a caught emulsions tight mayonassise: when you beat to hard and add oil too slowly it is too thick and oily. finish mayonassise stirring in a few drops of boiling water. failed mayonassise: 1. ingredients were too warm or too cold. 2. oil was incorporated too quickly.

broken mayonassise: 1. too much oil was added 2. oil was added too quickly 3. finished mayo was whipped or vigorously stirred while cold. procedure for making mayonassise: traditional method: 1. small amount of boiling water, ingredients at room temp. 2. whip the yolks, vinegar, and salt until frothy. 3. add room temp oil while whipping one drop at a time until it catches. 4. stir and increase rate at which you add the oil, when it becomes very thick stir in a few drops of lemon juice and continue addings oil until desired texture is achieved. 5. taste and correct 6. set with boiling water Blender method: 1. have boiling water and the ingredients at room temp. 2. blend yolks, vinegar and salt until light and frothy 3. add oil until it catches 4. add a few drops of lemon juice and add oil until desired texture is achieved. 5. taste and correct. 6. finish with boiling water. Methods to repair broken mayonaisse: traditional double batch repair single batch repair blender repair Salsas: Cooked salsas bottle made from tomatoes onion garlic chilis thickeners stabilizers and preservatives. salsa fresca fresh salsa made from tomatoes not cooked briefly blanched to remove skins tossed together in a small dice, relish, also called pico de gallo. guacamole salsa made from avocados. Puree: vegetables & fruits ground to a sauce like consistency and strained, coulis: a pureed sauce. Chapter 3 Ready complex salad: made from raw and cooked vegetables fruits, grains, legumes, and proteins. Simple salad: salad of leafy greens tossed in a vinaigrette with few garnishs. Tossed salad: green salad variety of bright colored vegetable garnishs served with choice of dressing.

5 flavor groups lettuces: loose leaf, oak leaf, romaine, ice berg. spinach & beat greens: curly spinach, flat spinach, baby swiss charred. brassicas: baby kale, baby collards, cabbage. spicy greens: water crests, arugula, mustard greens bitter greens: curly endive, frisee, dandelion greens Immature salamature: sprouts, micro greens, baby greens Greens mixes: proprietary green mixes: which are brand name mixes. mesclun: a mixture of baby lettuces, young arugula, and immature red chicory Spring mix: can contain any baby green or speciality green Fresh Herbs and Edible flowers: pluches: tiny herb leafs Edible Flowers: distinctive unusual flavors, pedals used organs disgarded. hydroponics: the practice of growing plants in water based nutrient solutions. living greens: sold with there roots Use greens within 24 hours Tear greens into bite sized pieces Cut for speed and effienciency Tableside preparation: Family style preparation. Banquet style preparation.