Midwest dinner partyAlcohol and water servicesThis course is intended only for the study and completion of your studies and is intended for the purpose of removing the content of this course, which is intended only for the study and completion of your studies, and also for the study of the wine and water service of the western and central queen's dinner and the preparation of a wine and water service for the wine and wine service for the wine and water service for the wine and wine service for the target of the glass of wine and water for the purposes of the wine and wine service for the objectives of the recognition of a glass of wine and wine and water for the objectives of the wine and water service, of a glass of champagne and a glass of wine and wine and wine and wine and wine for the purposes of the wine and wine service, and of a glass of wine and wine and wine for the wine and wine and wine for the wine and wine and wine for the purposes of the first, of a glass of wine and wine and wine and wine for the wine and wine and wine for the wine and wine and wine for the wine and wine and wine and wine for the wine and wine and wine and wine for the wine and wine and wine and wine for the wine and wine and wine and wine and wine for please repeat the following features of the glass: the great wall's dry red wine and water service ii. Drinking water preparation is based on materials provided by the teacher. Drinking water service ii, drinking water preparation, based on the materials provided by the teacher, is requested to keep the beer frozen. Alcohol and water services
I. Ice town - ice town 1 will take place before the feast: some of the best drinking temperatures are below room temperature 2, method? Ice cold cooler, ice cooler, icy water, icy water, icy water, icy water, icy water, icy water, icy water, icy water, irritation, icy water, icy water, icy water, i. E. Water, i. E. Water, i. E. Water, i. E. Water, i. E. Water, i. Water, i. E. Water, i. E. Water, i., water, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, wine, i., wine, i. E. Alcohol, wine, i. E. Alcohol, wine, i., wine, wine, i. E. Alcohol, wine, i. E., wine, wine, i. E., wine, alcohol, i. E., alcohol, wine, i. E. (2) method? Water hotting (yellow wine, barbeque fire pours hot beverages into the fluid or injects it into the hot beverages 2. Temperature - timing (1), purpose: chinese yellow wine and japanese wine service irish coffee: irish coffee is a kind of coffee that is both wine and coffee, with irish whiskey and coffee beans, and irish coffee cups are warm cups that are easy to bake. Drinking water service irish coffee: irish coffee is a wine-like and coffee-like wine service number three. Wine-opener: answer: common bottle of wine
What kind of silence
Drinking water service iii. Drinking water opens: answer: common bottles of wine
A bottle of wine and water opened a bottle of wine and water and a bottle of wine and water
I. A way to hold a bottle of wine in a liquor service position
In the first order of drinks, the drinking service (i) stands on the right side of each table, looking at the guests, with a "d" step or a "eighth" step. It is taboo and rude to open a bow, to look across the side, to cross a client's sight with an arm。
(i) positioning on the right side of each table, facing the guests, with the word "d" (ii) bottled
The right-hand medium- and lower-end mark of the bottle is facing the outside, and whenever possible, the person is given a straight arm (ii) with a bottle (iii) with a drink (desk table), 2 with a hand, 3 with a pallet with a drink (desk table), 2 with a drink (desk table), 2 with a hand-to-hand with a hand-to-hand drink. Here
With a service towel in the left hand, with a bottle down on the right side of the client's mouth at a distance of 2-4 centimetres from the cup, rotated 90 degrees with a service towel in the left hand, and thought behind his back: can one and one and the bottle meet? Why did you turn the last bottle? Think of one, a cup and a bottle. Why? Two. Why do you turn the tray at the end of the bottle? Wine
The left-hand tray is not allowed to cross the top of the customer's head, and naturally pulls back the left-hand tray problem with the rest of the weight of the master pallet: in cases where a waitress has accidentally turned the glass over, he apologizes to the guests, immediately lifts the glass up to check if it is broken, immediately replaces it with a new one if it is broken, and, if it is not, lays a clean meal over the wine trail quickly, then returns the cup to its original place and refills it. If the guests accidentally broke the glass and fell, the waiter would do the same. Question: how to deal with a situation in which a waitress has accidentally flipped a glass four times, the order and measure control of the drink one, usually starting with the main guest position, in the direction of the clockwise. Iv. The order and measure control of wine is 1 and the order is usually 80% from the main guest position, soft drinks up to glass, 50% full of red wine, 50% full of white wine up to glass, 70% full of beer foam does not spill strong wine, 80% of soft drinks up to glass of wine, 50% full of white wine and water, 50% of white wine and wine and water
Summary 1: what is the main knowledge learned today? 2 next section: what is the main learning today? Good-bye to the wine and water service! The third section of the western catering and the standard third section of the western catering and water service programs and the standard headboards -- the first dish with the cold and hot headboards, often caviar, foie gras, salmon, cream chicken casseroles, cow. The head plate, the appetizer, often tastes salty, sour and small in amount. The first dish of oil-breeding mushrooms (appetizers) is divided between cold and hot dishes, soup - the second course is composed of four types of soup, such as soup with fresh soup, cream soup, vegetable soup and cold soup, common cowtail soup, various forms of butter soup, seafood soup, toad soup, vegetable soup, borscht soup, borscht soup and onion soup. Cold soup has russian, german cold soup. Cream mushroom soup — the soup of the second course consists of chow soup, butter soup, vegetables soup and cold soup — the by-catch of the third course, which is usually referred to as a by-catch of a variety of aquatic dishes and eggs, bread, and souffel dishes. Western foods, such as tatar juice, dutch juice, hotel juice, white cream juice, archbishop juice, american juice and sailor fish juice, are the best in the world. Accompaniment — the third course, a variety of aquatic dishes and eggs, and the main course — the main course of the fourth course, i. E. Meat and poultry. The meat is usually taken from the various parts of cattle, sheep and pigs, and is cooked in various forms of meat, dishes, etc. The sauce is mainly black pepper juice, burning onion juice, mushroom juice, etc. The wild flavors of chickens, ducks, geese, rabbits and deer are usually classified into poultry dishes, made of cooking methods such as cooking, fried, roasting, sauerkraut and so on, with the main sauce being curry juice, cream juice, etc. The main course - the main course of the fourth course - is meat and poultry. Cow sweets, the sixth course of the meal, usually consists of all staple foods such as pudding, ice cream, cheese, fruit, etc. Sweets — the dessert for the sixth course consists of all the food after the main course, such as pudding, last taste — drinks, coffee, tea for the west end with tastes of drinks, coffee or tea. The final taste — drinks, coffee, tea — is the final taste of drinks, coffee or tea. The mix of alcohol and food is as much a matter of thought as the mix of food and food, which also dominates the catering culture. There's a lot of wine, but here we highlight the mix of wine. The mix of wines and foods in the stables 201106220, like the mix of food and food, needs to be carefully considered. Liquor and the classic mix of poultry meat can be used for low-intensity red wines, neutral or sweet white wines or red roses. High red wine is used when eating fatty or thick cattle and goats and picnics, most commonly boganese. Other cattle and goats are eaten with low red wines, such as borto. Sweet wine or champagne comes with pudding. Fish and shells are fresh with white wine without sweets. We can use red wine for cheese. The classic combination of poultry and meat can be matched with sweets with low-intensity red wine, neutral or non-settling white wine, in accordance with the basic principles of sugar
Sour foods with more acidic wine
The bitterness of wine and the bitterness of food
The taste of salty food matches the more acidic wine
Red wine and red meat
White wine with white meat is based on white wine with white meat and seafood, red wine with dark and meat, and the relationship between reference tastes - remember the following three points: salt strengthens the bitterness of wine; sour tastes match the sweetness of wine; and spicy and spicy tastes match the sourness of wine. There are many exceptions to the principle and food has become more complex than ever before. At the same time, it is difficult to conclude that the wine would be a little more sour or bitter. In short, your experience is important, bearing in mind the basic food-like tastes of wine: sour, sweet, bitter, salty. The basic mix is sweet and sweet
Sour foods with more acidic wine
The two combinations complement each other: sweets with sweets, more salty red meat or canadine with a single, more heavy red wine, fresh seafood or vegetables with clean white wine or single soft red wine。
2-coast, counterbalance: with sweet spicy, smashing a new taste. For example, the spicy sichuan with bordeaux, instead of the single-weight red wine。
These principles are two directions of matching, and the combination of wine and vegetables will eventually be successful if it reaches its “balanced” destination. The balance, which is less sour, less spicy, less bitter, less sweet, less salty, is in the middle of this fragrance。
Two pairs of directions complement each other: sweets with sweets, more salty red meat or veggies with a focus: the weight of the food and the wine body.
The fragrance of food and alcohol.
Matching or comparing the fragrance characteristics of food and alcohol. Consider the reaction of mononins and proteins. Focus of more detailed data mix: the weight of food and alcohol match.
The fragrance of the food and 1234. 12341, the white wine service procedure and standard (i) the wine service procedure and standard (ii) the presentation of the wine bill to the owner, to the right side of the owner's seat, to the right side of the seat, to the right side of the table, to the right side, to the right side, to the right side of the table, to the right side, to the right side of the table, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the bottom of the bottle, to the right hand, to the right side, to the right side, to the bottom of the bottle, to the left hand, to the right side, to the owner, to see the brand of the wine, and to ask if the owner is available. First, the white wine service and standard i, the white wine service and standard (iii) when the bottle is opened with the permission of the guest, the wine is put back in the ice drum, the bottle is held in the left hand and the lead is cut off with a bar opening. The bottle is dryed with a clean napkin; the wine is drilled vertically into the wooden plug, careful that the bottle is not rotated, so that when the wine drill is drilled completely into the cork, the cork is pulled out gently, and there is no sound when the cork is pumped out; and the wood is inserted into the sauce sauce plate, one to two cm between the right side of the main white wine cup. 1. White wine service procedures and standards (iii) open bottle (iv) the drink attendant has a right-hand bottle of wine wrapped in a napkin, the trademark is directed towards the customer, and one-fifth glass of white wine from the owner's right side is given to the owner, and the owner is asked to confirm and evaluate the wine; the owner, with the approval of the owner, pours the wine for the guest in the first place, according to the principle of first-in-first-in-first-in-first-in-first-in-first-in-first-in-first-in-first-in-right-right-out three-quarters of the drink; for every glass of wine, the bottle is moved softly, so that after the drop of the drink, the white wine is placed back in the ice bucket and the trademark is put on top. When the whole bottle is about to run out, ask the owner whether to add another bottle of wine, or to watch the guest and remove the empty cup as soon as he has finished his drink; (iv) the service procedures and standards for pouring down the wine, wine, wine and wine; (i) the preparation of the guests to go to the bar to pick up the wine for a period of not more than five minutes; check the identification of the wine and the year; prepare a red basket with a clean napkin to be laid in the red plaster basket; and place the recovered wine in the wine basket with a trademark on. Red glasses are placed on the right side of the guests ' water cups, such as white wine ordered by the guests. The glasses are set in the order of the glass, the glass, the glass, the glass, and the glass, each with a distance of 1 cm. The presentation of the red wine service and standard (ii) wine places the sauce sauce sauce on the right side of the master's meal; the waiter takes the wine basket with red wine in his right hand and the slope to the right side of the master's seat; the waiter takes the wine basket in his right hand, the bottom of the wine basket in his left hand is tilted at 45°c, the trademarks are up, the owner is asked to identify the trademark and ask the guest for services. (iii) the opening of the wine drills the wine vertically into the plugs, so that the bottle is not rotated, so that when the drills are fully drilled into the plugs, the plugs are pulled out gently and without sound; the plugs are placed in the sauce sauce sauce and placed at a distance of 1-2 cm from the right side of the master wine cup. (ii) liquor presentation (iv) service 1, the waiter will return the red wine to the wine basket with the mark up, while taking the wine basket with his right hand, pouring a fifth glass of red wine from the owner's right side to the owner's right, requesting the owner's approval, pouring wine for the guests in the first place, according to the principle of priority to the guest and the lady, and standing on the right side of the drink and pouring it into the cup by one-two times; 2. The wine basket will be moved gently for every glass of wine to avoid dripping on the table cloth; 3. When the wine has been poured, the wine basket will be placed on the right side of the master's table, and the trademark will be on the right side of the table, so as not to turn the bottle towards the customer; 4. (iv) wine service (v) add red wine to guests at any time; 2. When the whole bottle is about to be poured out, the owner is asked whether to add another bottle, or to observe the guest and remove the empty cup as soon as he has finished his drink; the chinese-western dinner service iii, champagne service procedures and standards (i) prepare the ice drums; remove the wine from the bar and wipe it clean in an ice bucket; and place the wine at the guest table with an ice bucket and an ice barrel shelf in order not to affect normal service. Iii. The service procedure for champagne and standard (ii) wine is opened to remove wine from an ice drum and to present it to the owner, pending confirmation by the owner; to remove tin paper from the mouth of the bottle with a wine knife, to tilt the bottle 45°c, to hold the bottle at the left, and to press the bottle with a thumb, to unplug the wire in the right hand, to remove it from the top of the bottle with a clean napkin, and to hold the bottle in the left hand, holding it in the right hand, with the hands in the back and putting the bottle up slowly until the gas in the bottle is completely plunged out; and not to overwhelm the bottle when opening, and not to turn the bottle towards the customer. (ii) wine opening (iii) confirmation napkins to wipe out the water stains on the mouth and on the bottle and wrap the bottle with napkins; four batches of the bottle with the right thumb, separated from the bottle, to hold the bottle; one fifth of the wine to the master's cup, to be tasted by the owner; upon approval of the owner, the waiter is required to consult whether the drink can be filled immediately. (iv) the waiter holds the bottle in his right hand, from the right side of the guest, and the clockwise follows the ladies ' priority, first-in-first-in-chief principle; the drink is 3/4 cups; each cup is preferably completed in two stages in order to avoid the foam spilling out of the cup and, upon completion, the bottle-in-the-clock needles are to be turned gently to prevent the bottle from dripping out; the trademark of the wine is always directed towards the guest; and all the guests are given a drink. When the wine is finished, the bottle is returned to the freezer in the cold; when there is only one glass left in the bottle, the owner must be consulted in time to prepare the other bottle. (iii) in recognition of the wine and wine industry, please delete the wine and water course, which is intended only for students to study and study, and the wine and water course, which is intended only for people to learn to study and study, and the wine and water course for chinese and western dinners, which is intended only for people to learn to learn to learn to learn to study and learn to study and learn to study and study, and the wine and water service, which is intended to prepare the wine and water for the wine and wine and water service, and the target of which is to prepare a bottle of wine and water for the wine and drink and to prepare a glass of wine and wine and wine and wine for the wine and drink. Please repeat the following features of the glass: the great wall's dry red wine and water service ii. Drinking water preparation is based on materials provided by the teacher. Drinking water service ii, drinking water preparation, based on the materials provided by the teacher, is requested to keep the beer frozen。alcohol and water services
I. Ice town - ice town 1 will take place before the feast: some of the best drinking temperatures are below room temperature 2, method? Ice cold cooler, ice cooler, icy water, icy water, icy water, icy water, icy water, icy water, icy water, icy water, irritation, icy water, icy water, icy water, i. E. Water, i. E. Water, i. E. Water, i. E. Water, i. E. Water, i. Water, i. E. Water, i. E. Water, i., water, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, i. E. Wine, wine, i., wine, i. E. Alcohol, wine, i. E. Alcohol, wine, i., wine, wine, i. E. Alcohol, wine, i. E., wine, wine, i. E., wine, alcohol, i. E., alcohol, wine, i. E. (2) method? Water hotting (yellow wine, barbeque fire pours hot beverages into the fluid or injects it into the hot beverages 2. Temperature - timing (1), purpose: chinese yellow wine and japanese wine service irish coffee: irish coffee is a kind of coffee that is both wine and coffee, with irish whiskey and coffee beans, and irish coffee cups are warm cups that are easy to bake. Drinking water service irish coffee: irish coffee is a wine-like and coffee-like wine service number three. Wine-opener: answer: common bottle of wine
What kind of silence
Drinking water service iii. Drinking water opens: answer: common bottles of wine
A bottle of wine and water opened a bottle of wine and water and a bottle of wine and water
I. A way to hold a bottle of wine in a liquor service position
In the first order of drinks, the drinking service (i) stands on the right side of each table, looking at the guests, with a "d" step or a "eighth" step. It is taboo and rude to open a bow, to look across the side, to cross a client's sight with an arm。
(i) positioning on the right side of each table, facing the guests, with the word "d" (ii) bottled
The right-hand medium- and lower-end mark of the bottle is facing the outside, and whenever possible, the person is given a straight arm (ii) with a bottle (iii) with a drink (desk table), 2 with a hand, 3 with a pallet with a drink (desk table), 2 with a drink (desk table), 2 with a hand-to-hand with a hand-to-hand drink. Here
With a service towel in the left hand, with a bottle down on the right side of the client's mouth at a distance of 2-4 centimetres from the cup, rotated 90 degrees with a service towel in the left hand, and thought behind his back: can one and one and the bottle meet? Why did you turn the last bottle? Think of one, a cup and a bottle. Why? Two. Why do you turn the tray at the end of the bottle? Wine
The left-hand tray is not allowed to cross the top of the customer's head, and naturally pulls back the left-hand tray problem with the rest of the weight of the master pallet: in cases where a waitress has accidentally turned the glass over, he apologizes to the guests, immediately lifts the glass up to check if it is broken, immediately replaces it with a new one if it is broken, and, if it is not, lays a clean meal over the wine trail quickly, then returns the cup to its original place and refills it. If the guests accidentally broke the glass and fell, the waiter would do the same. Question: how to deal with a situation in which a waitress has accidentally flipped a glass four times, the order and measure control of the drink one, usually starting with the main guest position, in the direction of the clockwise. Iv. The order and measure control of wine is 1 and the order is usually 80% from the main guest position, soft drinks up to glass, 50% full of red wine, 50% full of white wine up to glass, 70% full of beer foam does not spill strong wine, 80% of soft drinks up to glass of wine, 50% full of white wine and water, 50% of white wine and wine and water
Summary 1: what is the main knowledge learned today? 2 next section: what is the main learning today? Good-bye to the wine and water service! The third section of the western catering and the standard third section of the western catering and water service programs and the standard headboards -- the first dish with the cold and hot headboards, often caviar, foie gras, salmon, cream chicken casseroles, cow. The head plate, the appetizer, often tastes salty, sour and small in amount. The first dish of oil-breeding mushrooms (appetizers) is divided between cold and hot dishes, soup - the second course is composed of four types of soup, such as soup with fresh soup, cream soup, vegetable soup and cold soup, common cowtail soup, various forms of butter soup, seafood soup, toad soup, vegetable soup, borscht soup, borscht soup and onion soup. Cold soup has russian, german cold soup. Cream mushroom soup — the soup of the second course consists of chow soup, butter soup, vegetables soup and cold soup — the by-catch of the third course, which is usually referred to as a by-catch of a variety of aquatic dishes and eggs, bread, and souffel dishes. Western foods, such as tatar juice, dutch juice, hotel juice, white cream juice, archbishop juice, american juice and sailor fish juice, are the best in the world. Accompaniment — the third course, a variety of aquatic dishes and eggs, and the main course — the main course of the fourth course, i. E. Meat and poultry. The meat is usually taken from the various parts of cattle, sheep and pigs, and is cooked in various forms of meat, dishes, etc. The sauce is mainly black pepper juice, burning onion juice, mushroom juice, etc. The wild flavors of chickens, ducks, geese, rabbits and deer are usually classified into poultry dishes, made of cooking methods such as cooking, fried, roasting, sauerkraut and so on, with the main sauce being curry juice, cream juice, etc. The main course - the main course of the fourth course - is meat and poultry. Cow sweets, the sixth course of the meal, usually consists of all staple foods such as pudding, ice cream, cheese, fruit, etc. Sweets — the dessert for the sixth course consists of all the food after the main course, such as pudding, last taste — drinks, coffee, tea for the west end with tastes of drinks, coffee or tea. The final taste — drinks, coffee, tea — is the final taste of drinks, coffee or tea. The mix of alcohol and food is as much a matter of thought as the mix of food and food, which also dominates the catering culture. There's a lot of wine, but here we highlight the mix of wine. The mix of wines and foods in the stables 201106220, like the mix of food and food, needs to be carefully considered. Liquor and the classic mix of poultry meat can be used for low-intensity red wines, neutral or sweet white wines or red roses. High red wine is used when eating fatty or thick cattle and goats and picnics, most commonly boganese. Other cattle and goats are eaten with low red wines, such as borto. Sweet wine or champagne comes with pudding. Fish and shells are fresh with white wine without sweets. We can use red wine for cheese. The classic combination of poultry and meat can be matched with sweets with low-intensity red wine, neutral or non-settling white wine, in accordance with the basic principles of sugar
Sour foods with more acidic wine
The bitterness of wine and the bitterness of food
The taste of salty food matches the more acidic wine
Red wine and red meat
White wine with white meat is based on white wine with white meat and seafood, red wine with dark and meat, and the relationship between reference tastes - remember the following three points: salt strengthens the bitterness of wine; sour tastes match the sweetness of wine; and spicy and spicy tastes match the sourness of wine. There are many exceptions to the principle and food has become more complex than ever before. At the same time, it is difficult to conclude that the wine would be a little more sour or bitter. In short, your experience is important, bearing in mind the basic food-like tastes of wine: sour, sweet, bitter, salty. The basic mix is sweet and sweet
Sour foods with more acidic wine
The two combinations complement each other: sweets with sweets, more salty red meat or canadine with a single, more heavy red wine, fresh seafood or vegetables with clean white wine or single soft red wine。
2-coast, counterbalance: with sweet spicy, smashing a new taste. For example, the spicy sichuan with bordeaux, instead of the single-weight red wine。
These principles are two directions of matching, and the combination of wine and vegetables will eventually be successful if it reaches its “balanced” destination. The balance, which is less sour, less spicy, less bitter, less sweet, less salty, is in the middle of this fragrance。
Two pairs of directions complement each other: sweets with sweets, more salty red meat or veggies with a focus: the weight of the food and the wine body.
The fragrance of food and alcohol.
Matching or comparing the fragrance characteristics of food and alcohol. Consider the reaction of mononins and proteins. Focus of more detailed data mix: the weight of food and alcohol match.
The fragrance of the food and 1234. 12341, the white wine service procedure and standard (i) the wine service procedure and standard (ii) the presentation of the wine bill to the owner, to the right side of the owner's seat, to the right side of the seat, to the right side of the table, to the right side, to the right side, to the right side of the table, to the right side, to the right side of the table, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the right side, to the bottom of the bottle, to the right hand, to the right side, to the right side, to the bottom of the bottle, to the left hand, to the right side, to the owner, to see the brand of the wine, and to ask if the owner is available. First, the white wine service and standard i, the white wine service and standard (iii) when the bottle is opened with the permission of the guest, the wine is put back in the ice drum, the bottle is held in the left hand and the lead is cut off with a bar opening. The bottle is dryed with a clean napkin; the wine is drilled vertically into the wooden plug, careful that the bottle is not rotated, so that when the wine drill is drilled completely into the cork, the cork is pulled out gently, and there is no sound when the cork is pumped out; and the wood is inserted into the sauce sauce plate, one to two cm between the right side of the main white wine cup. 1. White wine service procedures and standards (iii) open bottle (iv) the drink attendant has a right-hand bottle of wine wrapped in a napkin, the trademark is directed towards the customer, and one-fifth glass of white wine from the owner's right side is given to the owner, and the owner is asked to confirm and evaluate the wine; the owner, with the approval of the owner, pours the wine for the guest in the first place, according to the principle of first-in-first-in-first-in-first-in-first-in-first-in-first-in-first-in-first-in-right-right-out three-quarters of the drink; for every glass of wine, the bottle is moved softly, so that after the drop of the drink, the white wine is placed back in the ice bucket and the trademark is put on top. When the whole bottle is about to run out, ask the owner whether to add another bottle of wine, or to watch the guest and remove the empty cup as soon as he has finished his drink; (iv) the service procedures and standards for pouring down the wine, wine, wine and wine; (i) the preparation of the guests to go to the bar to pick up the wine for a period of not more than five minutes; check the identification of the wine and the year; prepare a red basket with a clean napkin to be laid in the red plaster basket; and place the recovered wine in the wine basket with a trademark on. Put a glass of wine on the right side of the guest's glass
