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Special Tableside Techniques, Filleting and Carving, Flambé and Flamed…
Special Tableside Techniques
Filleting and Carving
Locations
Found in fine dining restaurants, hotels, establishments with a carving trolley, or gastropubs with a Sunday buffet carvery section.
Staffing
Done by regular service staff (especially in Russian service) or by a specialist carver (trancheur)
Requirements
Must be done quickly, neatly, and efficiently in front of customers while complying with special requests.
Equipment Needed
Carving board, carving knives/forks, knife sharpeners, sauce ladles, service spoons and forks, joint plates for dirty cutlery, extra service plates, napkins, and a service cloth.
Trolley Positioning
Placed next to the customer's table, situated between the customer and the carver so the operations and skills are visible.
Flambé and Flamed Dishes
Definition & Effect
A dramatic cooking method where food is covered in alcohol and set on fire, creating a theatrical visual effect and a smoky flavour. Requires a specialist waiter
Examples
French origin dishes like Steak Diane and Crêpes Suzette; British Christmas pudding; American Baked Alaska.
Procedure
Carried out at the table in front of guests using a special long-handled flambé pan and warmed alcohol.
Alcohol Pairings
Brandy is generally used for fruit/desserts; whisky or cognac is used for meats