Transcript Document 9655473

Subject
Year
: V0032 - Restaurant English
: 2009 - 2010
Serving Main Course
Meeting 8
The steps in serving main course
1. Collect main course in hot kitchen
2. Check the meals in the food order
3. Put the food covers on each plate and arrange them on
a tray
4. Carry the tray to a tray-stand
5. Place a plate in fron of the guest
6. Announce the meal as you take off the food cover
7. Adjust the plate so that the main portion was directly in
front of the guests
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Main course
• A main course is the featured or primary dish in a meal
consisting of several courses. It usually follows the
entrée ("entry") course, and the salad course. In North
American usage it may in fact be called the "entrée".
• The main course is usually the heaviest, heartiest, and
most complex or substantive dish on a menu. The main
ingredient is usually meat or fish; in vegetarian meals,
the main course sometimes attempts to mimic a meat
course. It is most often preceded by an appetizer, soup,
or salad, and followed by a dessert. For those reasons
the main course is sometimes referred to as the "meat
course".
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The steps in taking beverage order
8. Bring a dish of extra vegetables
9. Hold a serving fork and spoon in a right hand
10. Scoop and serve the vegetable, put them on the side of
guests’ plate
11. Offer some ground pepper
12. Offer and serve some sauce (if avaialable)
13. Offer more bread.
14. Wish the guest a good dinner before leaving the table:
“Enjoy your meal / dinner”
15. Within 15 minutes comeback to check everything
“Is everything all right?”
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Important phrases
• A pepper mill contains whole pepper corns
• Freshly ground pepper is made by twisting the top of the
pepper will which grins the pepper inside to a powder
• Sauce is a thick liquid served with food to add flavour
• Dressing = a type of sauce for salad, usually made from
oil and vinegar
• Keep an eye on = look from time to time to see if all is
well
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Important phrases
• Dish = a certain type of food / container for holding or
serving food
• Saute = fry quickly in a little oil
• Rare, medium, well done = to describe they way meat is
cooked
• Light food = food that is easy to digest. Usually a small
quantity
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