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Placing Food Orders with the Kitchen Adjusting

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Placing Food Orders with the Kitchen Adjusting
Subject
Year
: V0032 - Restaurant English
: 2009 - 2010
Placing Food Orders with the Kitchen
Adjusting Place Settings
Pertemuan 5
Brainstorming
1. Kitchen is differenciated into two. What are they?
2. What equipment can we find in hot kitchen? How
about cold kitchen?
3. How many copies are there of the Food Order?
4. What do you serve, before guests have their first
course?
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3
Hot kitchen equipment
Pizza oven
Burner range with oven
Deep fat fryier
Bain Marie Counter
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Salamander
Stock pot
4
Cold kitchen equipment
Under Counter Refrigerator
Pantry Fridge
Four Door Refrigerators
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5
The steps in Placing Food Orders with the Kitchen
1. Give one copy of the food order to the hot kitchen
2. Give another copy (the second) to the cold kitchen (for
salads and other cold dishes)
3. Keep the last copy for yourself
4. Collect the special knives and fork for steak and fish
5. Put a full bread basket and a butter sih on a tray
6. The kinds of bread served usually: slices, rolls and
sticks
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6
The steps in Placing Food Orders with the Kitchen
7. At the table, check your copy of the food order
8. Replace some of the existing cuttleries with steak and
fish knives and forks
9. Place the basket of bread and the butter dish in the
centre of the table
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7
Important phrases
• A steak knife has a very sharp edge to make it easier to
cut the meat
• A fish knife and for have a different shape from the usual
cutlery. The knife edge is also more blunt.
• Roll = a round piece of bread
• Wholemeal = flour that is made from the whole grain of
wheat including the husk.
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Dinner knife
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Steak knife
9
Dinner rolls and wholemeal
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The steps in refilling water, lighting cigarettes,
changing ashtray
1. Top up half empty water glass
2. Keep one arm behind when you are refilling the glass
3. Always prepare a lighter in case a guest wants to
smoke
4. Always offer the guest by saying “May I?”
5. If you see an ashtray with two cigarettes butts in in
change it.
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The steps in refilling water, lighting cigarettes,
changing ashtray
6. Bring a clean ashtray on a tray to the table
7. Holding the tray in the left hand, place the clean ashtray
over the used one
8. Lift both ashtray into the tray
9. Put the clean ashtray back on the table
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12
Restaurant etiquette
• Stand to the right of guests when removing or placing
anything in front of them
• Say, “Excuse me” if you have to reach across a guest
• Keep your left arm behind your back while performing
any task with your right hand
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13
Important phrases
• Water jug = [US] water pitcher
• Top up = fillup a partly empty container
• Etiquette = the rules that tell you the correct and polit
way to do things
• Reach across someone = stretch your arm in from of the
person
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14
Activity
• One student will demonstrate these verbs in front of the
class
• The other guess what the verbs are
• If you know the answer, write it down on the whiteboard
[in present continuous form].
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Demonstrate these verbs related to service
•
•
•
•
•
•
•
•
•
•
Replacing
Lifting
Collecting
Removing
Topping up
Placing
Bringing
Preparing
Lighting
Reaching accross
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16
Find the word pairs that are opposite
Sharp
Over
Blunt
Empty
Full
Used
Behind
Round
Right
Left
Cold
In Front Of
Clean
Under
Hot
Flat
Example:
Right >< left
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