Food Production and Service I HTE 2613 JENNIFER LEONE

Metropolitan Grill A Student Run Restaurant  Class objectives  Understand proper sanitation and uniforms  Understand basic knife skills  Understand different serving styles  Recipe and Menu writing  Importance of Mise en Place  Importance of team work

Sanitation and Uniform Proper uniform  In the back of the house: knife, thermometer, sharpie, hat, chef coat, black pants and slip resistant shoes  Front of the house: black button up collared shirt, black pants and slip resistant shoes

Safety – Knife skills Reviewed How to keep your fingers safe Knife cuts  Julienne– thin slices or sticks  Batons – thicker slices or sticks  Dice – Large, medium, small and mince

Table Service Styles  French Cart Service  Food is prepared tableside for both hot and cold dishes  Dishes are presented on individual plates Russian Table Service  Food is prepared tableside for both hot and cold dishes  Dishes are plated on platters and served family style.

Table Service Styles  American Service  Food is prepared in the kitchen  Dishes are brought to the table and presented on individual plates English Service  Food is prepared in the kitchen  Dishes are plated on platters and served family style.

Metropolitan Grill Service Style  American Style service  Serve on the left  Clear on the right  Table setting  On the left: salad fork and then dinner folk (closest to the plate)  Napkin neatly folded in the middle  On the right: spoon and then knife blade in towards the plate.  Above the knife and spoon is the water glass

Table Setting

Restaurant Menu Writing  Menu layout and design  Items – appetizer, salad, sandwiches, entre and desserts  Leave out technical or kitchen jargon  Use descriptive words that play into the cuisine and / or style of the dish.  Some variety that includes dietary restrictions, such as gluten free or vegetarian

Restaurant Menu Writing  Restaurant address, phone number and web address  Include facebook address or twitter account information if available.

Recipe Writing  Instructions were clearly written in detail.  Ingredients were listed with quantities and pricing for the recipe and per plate  Recipes were written for a sandwich and salad

Shrimp Cobb Salad Recipe

 1. Preheat oven to 400 degrees. 2. Place the shrimp in a bowl large. Add 1 tablespoon of olive oil and 1 tablespoon of the Peruvian Chile Lime Seasoning and toss to combine. Place shrimp on baking sheet in one layer and put in the oven. Turn on timer for 5-6 minutes. 3. Heat a large skillet over medium high heat and add bacon. Cook until brown and crispy. Transfer to a paper towel lined plate. Chop when cooled. 4. In a large sauce pan with enough water to cover the eggs, heat until boiling and gently add eggs. Turn down the heat until you see a gentle boil. Cook eggs for 7-8 minutes. Remove and drain hot water and add come ice and cold water. Once cooled, peel and chop. 5. In a blender add the cilantro leaves, lime juice and zest, buttermilk, mayonnaise, white wine vinegar, salt, ground black pepper, ground cumin and garlic. 6. To assemble salad, place all the lettuce is a large bowl and 1/4 c of the dressing. Toss to combine and cover the leaves. Distribute the lettuce evenly in 4 large salad bowls or plates. In a rows on top of the lettuce add the black beans, corn, avocado, shrimp, bacon and eggs. Serve immediately.

Turkey Bacon and Avocado with Lemon Garlic Aioli Sandwich Recipe

 Slice all 4 rolls in half and butter. Place butter sided down on the grilled and toast. Add a little bit of cooking oil to a spot on the griddle and add the sliced turkey. Garlic Aioli - mash garlic until it forms a paste and scrape into a small mixing bowl. Add in the mayonnaise, olive oil, salt and lemon juice. Wisk until combined. Assemble the sandwich - remove the turkey and rolls from griddle, smear 1 tablespoon of the garlic aioli on the bottom and top of the rolls, add 4 oz of the hot turkey. Next add 1/2 of the avocado, sliced and a slice of the bacon. Finally add a leaf of romaine and a slice of tomato.

Class structure  Students were split into two groups  Front of the house  Back of the house  Front of the house duties  Set table  Polish utensils  Fold napkins  Brew coffee, ice tea, set up bar with ice for drinks  Serve meals and drinks  Hostess greeted and sat customers

Class structure  Back of the house  Students were divided into teams for dessert, prep work, family meal and specials  Students cooked and worked the line during service  Everyone chipped in to help clean up

Mise en Place and Teamwork  Mise en place roughly translate into putting in place  Learned the importance of having all ingredients handy prepped out before cooking and service  Learned that team work is the most important quality of all employee to have.

Pictures of meals