cara2 gune cutleries di meja makan...for table d'hote

basically ape yg di pelajari suatu ketika dahula..

ini la table setting yg kami kene buat utk assignment SOD (supervisor of the day)...kami di arah kan menjemput org pegi ke restoren kite...kene la coordinate ngan COD (chef of the day)...tgk2 dorg masak ape...

bile nak susun cutleries & plate tu..kami ukur pakai ibu jari jah....

meja di alas dgn table cloth...nak cantik lg..gune la table runner.....

pastuh susun table plate....sudu garpu bagai...

time makan...gune kan la cutleries yg kat luar duluan..

setting uols akan tgk time nak makan kat fine dining & menu nyer adalah table d'hote..

susunann table d'hote menu seperti berikut:

1.appetizer

2.soup

3.main course

4.dessert

wrap up ngan coffee or tea...

*************************************

menu nyer selalunya mcm kat bawah ni:

Sample Midweek Table D'Hôte Menu

£33.00 per person

Sweet ginger sushi roll with soy marinated salmon, mirin syrup

Pressed gammon and pear terrine, grain mustard soubise

Cream of cauliflower and sorrel soup, Parmesan cheese glaze

~~~OoO~~~

Sliced breast of duck with oyster mushrooms and Marsala

Osso Bucco of veal, tomato jus, rapeseed oil infused mash

Fillet of sea bream served in a garlic and chive chowder

Pumpkin and Jerusalem artichoke risotto, white wine reduction

~~~OoO~~~

Pecan nut tart with caramel ice cream

Mango and white rum crème brulée, crisp tuille biscuit

Apple and date feuilleté, cinnamon custard

~~~OoO~~~

La Cafetière coffee served with home-made petits fours

yang mana anda kene pilih salah 1...sebenarnye makan table d'hote sgt kenyang...mmg nampak portion sikit tp mcm2..so, perut tepu terus...