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What characterizes

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American Service. Also called plate service. Cost effective. Food plated in kitchen ... Cake/pie server. Other items. China on china rule 'Grosse brigade' ... – PowerPoint PPT presentation

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Title: What characterizes

1
What characterizes
French Service? Russian Service? American Servic
e? English Service? Chinese Service? In Europ
e names changed regularly
2
Dishes are placed on the table and decorated with
a very great refinement and perfect symmetry,
this type of service is called the French type
service . The art of the great French service
reaches its highest level at Versailles. The
French service is then used by all European
royalty. The number of services passes to thre
e from five. All guests on the table do not ha
ve access to all the dishes. Servants do not p
articipate in the service of the table, they are
limited to change dirty plates
3
Butlers become excellent organizers of this
typical service called "the great French
service". The number of dishes served is very
important, all the guests do not eat of all
dishes. Dishes are ordered with a mathematical s
ymmetry Lunch is taken at wake up, generally in
the bedroom. In the middle of the day follows
the dinner, between 2 p.m. and 3 p.m., then comes
the supper at 9 p.m.
4
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5
After the French Revolution, it becomes dangerous
to expose your fortune in public such as
presenting sumptuous tables with many luxurious
dishes. It is at this period that the "great Fren
ch service" disappears and we see the advent of
restaurants.
Moreover, it is difficult for restaurant owners
to price dishes served according to the French
type of serving. A new type of service appears
the Russian type of serving Dishes are served
one after another. There is 3 meals in th
e day the lunch, at 11a.m., the dinner at 6
p.m., the supper at 8 p.m. (it will tend to
disappear at the end of the century). The dinner
is the most important meal of the day
6
French Service
French Foods prepared or finished at the table
Entertaining, showy, slow Expensive Fewer
tables, slower turnover, staff training,
equipment Staffing (Team system) Chef de Rang, C
ommis de Rang, Commis Debarasseur (apprentice),
Sommelier Service from the right Terminology
Gueridon, pince, liteau, serviette, entremet,
rechaud
7
Russian Service
1st appeared during Napoleonic wars (1812)
Brought to Paris around 1830s
Also called Tray or Platter Service (Sometimes
called German service service a lallemande)
Food prepared in kitchen, served on large trays
Expensive serving pieces Food served from the
left, counterclockwise Dishes placed and cleared
from the right
8
American Service
Also called plate service Cost effective Foo
d plated in kitchen Food served from left (with
left hand) Plates cleared from right (with right
hand) Fine dining rule only 2 plates at the t
ime
9
English (British) Service
Sometimes called Butler service
Host carves or plates food Servers serve or guest
s help themselves from served trays or placed tr
ays Chinese Service Also called Family styl
e
10
Chapter 6 Service Areas and Equipment