PROVIDE SILVER SERVICE

1. D1.HBS.CL5.14 PROVIDE SILVER SERVICE

2. Subject Elements This unit comprises three Elements: • Prepare for silver service • Liaise with other staff • Serve meals

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

4. Element 1: Prepare for silver service

5. Prepare for silver service Performance Criteria for this Element are: • Identify the range of menu itemsthat may be offered via silver service • Identify the equipment and utensilsused in the delivery of silver service • Differentiate between full silver service and semi-silver service • Ready the dining area for silver service • Set tables to silver service standard

6. Silver service Introduction to silver service • In summary, silver service is the common name given to a specific way of plating and serving meals. • Silver service is a method of foodservice. • This usually includes serving food at the table. • It is a technique of transferring food from a service dish to the guest's plate from the left.

7. Silver service Silver service is a traditional style of service that is commonly reserved for high end establishments. It is a style of service that is: • Very visual • Popular with customers • Adds a dimension of entertainment • Enhances the dining experience

8. Silver service Complexity of silver service It is often described as the most complex of service styles, as every action is performed: • In front of the guest • With time consuming activities • In a busy environment • By staff requiring special skills • Ensuring all food is served in its intended condition and temperature

9. Advantages of silver service • Provides a unique point of difference • Promotes menu items to surrounding tables and therefore increased sales • Involves the customer • Provides higher level of entertainment

10. Advantages of silver service • Increases personalised service • Increases interaction with the customer • Allows customers to ‘experience’ the preparation process • Enables an establishment to charge premium prices • Showcases skills of staff

11. Disadvantages of silver service • Need for specialist equipment • Staff need to be highly skilled • Highly labour intensive • Food and beverage condition may be compromised • Increased safety risk as gueridon cooking is conducted in the dining environment, close to the customer • Reduces space that can be used for more tables and chairs

12. Silver service menu items What menu items are commonly provided through silver service including: • Food items • Beverage items What needs to be considered when selecting items to be prepared using this method?

13. Silver service menu items Selection of menu items The selection of these menu items will be based on: • Ingredients involved • Complexity of the menu item • Expertise of the staff preparing the dish • Time taken to prepare or serve the different dish items • Level of preparation, cooking or service performed in front of the guest

14. Silver service menu items Appetisers Appetisers are menu items offered for guests to eat prior to their main course. • What appetisers are commonly served?

15. Silver service menu items Appetisers • Hors d’oeuvres • Canapés • Savouries • Antipasto • Tapas • Finger foods • Sandwiches

16. Silver service menu items Soups A traditional course on many menus, soups provide low food cost items for many premises. • What soups are commonly served?

17. Silver service menu items Soups • Clear soups • Broths • Purées • Cream soups • Bisque

18. Silver service menu items Pasta • Pasta is a common item that is prepared using gueridon service • Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer

19. Silver service menu items Salads • Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish • They often come with a dressing • What types of salads and dressings are commonly served?

20. Silver service menu items Salads Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of: • Hot or cold meat • Raw or cooked vegetables • Nuts and seeds • Cheeses • Hot or cold dressings

21. Silver service menu items Salads Caesar salad Caesar salad is the most popular salad made in front of the guests. • What is in this salad? • What is the history of this salad? • Why is it globally popular?

22. Silver service menu items Meat, poultry, fish and seafood Staple ingredients can be: • The stand-alone ingredient for a dish • Ingredients in other menu items • What types of meat, poultry, fish and seafood are commonly served using silver service?

23. Silver service menu items Meat • Beef • Lamb • Veal • Goat • Pork

24. Silver service menu items Poultry • Chicken • Turkey • Squab • Pheasant • Duck • Goose

25. Silver service menu items Fish • Flat fish • Round fish • Fillets • Whitefish • Oily fish

26. Silver service menu items Seafood • Shellfish • Molluscs • Crustaceans • Octopus and squid

27. Silver service menu items Vegetables • What types of vegetables are commonly served? • How are they prepared and served?

28. Silver service menu items Sauces, accompaniments and garnishes • Sauces, garnishes and accompaniments are additions to the main ingredients of a meal • They can be used to enhance the flavour, colour, aroma and overall presentation of the meal

29. Silver service menu items Sauces • Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish • The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal

30. Silver service menu items Accompaniments Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically: • Vegetables • Fries • Steamed or fried rice • Side salads • Sauces and relishes • Salsa

31. Silver service menu items Accompaniments - roasts Accompaniments for roasts include • Horseradish sauce • Mustard • Mint sauce • Mint jelly • Cranberry sauce

32. Silver service menu items Garnishes • Garnish refers to the decoration of food by the addition of other items • Garnishes should be fresh, colourful, edible and should be suited to the meal

33. Silver service menu items Garnishes Common garnishes may include: • Lemon wedges • Herbs including parsley, rosemary, dill, basil • Carrot twirls • Vegetable julienne • Croutons

34. Silver service menu items Specialist cuisine food items Specialist cuisine food items commonly relate to cuisines of various cultures. • What are different cuisines in different countries?

35. Silver service menu items Specialist cuisine food items • Offal • Aromatics, flavourings, spices, spice mixes and herbs • Garnishes • Seeds and nuts • Grains, rice and pulses • Fungi • Preserves, condiments and accompaniments

36. Silver service menu items Specialist cuisine food items • Fruits, vegetables, flowers and salad items • Aquatic plants such as seaweeds • Specialist cheeses and dairy products • Sweeteners such as palm sugar, honey and glucose • Fats and oils • Bush foods

37. Silver service menu items Desserts Desserts are served after the main course • What types of desserts are commonly served using silver service?

38. Silver service menu items Desserts • Puddings, cakes and flans • Fritters • Prepared fruit • Soufflé • Crepes and omelettes • Ice cream, bombes and parfaits

39. Silver service menu items Fruit A growing focus on healthy eating has seen increased up-take of fruit in premises. • What types of fruit items and dishes are commonly served using gueridon service?

40. Silver service menu items Cheese There are endless types of cheese. Cheese is normally sliced or portioned and served with a variety of accompaniments including: • Fruit • Nuts • Olives • Crackers • Bread

41. Silver service beverage menu items Types of beverages These include: • Hot and cold beverages • Alcoholic and non-alcoholic choices • Coffees and teas

42. Silver service beverage menu items Speciality Coffees • Various spirits and liqueurs can be combined with hot coffee and fresh double cream • They make a dessert in its own right, to accompany a dessert or to conclude a meal

43. Silver service beverage menu items Spirits and liqueurs In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert. These normally consist of: • Cognac • Armagnac • Calvados • Liqueurs • Port

44. Silver service equipment and utensils Appropriate ‘service wear’ must be selected to ensure dishes can be served to customers: • In their intended format • Maintaining the quality of the dish • Ensuring practicality for both service staff and customers • Showcasing service skills and presentation

45. Silver service equipment and utensils Linen • White gloves • Table linen • Table dressing or boxing linen • Napkins • Waiter’s cloths • Service cloths

46. Silver service equipment and utensils Crockery • Plates (main and entrée) • Bowls (soup, salad and dessert) • Butter dishes • Salt and pepper shakers • Sugar bowls • Service platters • Sauce boats

47. Silver service equipment and utensils Cutlery • Knives (main and entrée) • Forks (main and entrée) • Soup spoons • Dessert spoons • Hot chocolate spoons • Teaspoons • Seafood cutlery

48. Silver service equipment and utensils Glassware • Beer glasses • Wine glasses • All-purpose glasses • Cocktail glasses • Liqueur glasses and fortified wine glasses • Carafes wines to table • Jugs drinks • Irish coffee/liqueur-spirit coffee mugs

49. Silver service equipment and utensils Wine glassware and equipment • Wines and glasses • Drink trays • Waiter’s friend • Ice bucket • Service cloth • Carafes • Decanting equipment • Wine baskets

50. Silver service equipment and utensils Table crumbing equipment • A small instrument known as a crumber • If a crumber is not available, a dry napkin or small designated brush will be sufficient • A side plate to collect crumbs and particles