HOW TO FILLET COOK FISH

THE NEXT TASK IS HOW TO FILLET COOK FISH ?

The next task is how to fillet cook fish easily .So we have the step that you can follow and a video that you can practice while watch 

Utensil 

• fish fork 
• fish knife 
• appetizer plate 
• oval plate 

Steps 

• Firstly remove the fine bones by pulling the fin bones from fish 
• After that  separate top fillet from head and collar bone , cut along the fillet where it meets the head & collar bone , slicing through the skin & flesh down to the bone 
• Separate top fillet from tail , cut through the skin where are fillet meets the tail 
• Separate dorsal and belly , halves of top fillet
• Remove dorsal fillet half . Take your utensils and push it in One piece bit by bit until its completely off the bones and set it to the side . 
• Removed belly fillet half  pust the belly half of the top fillet off the fish , then scrape away any bones 
• Lift bone cage . lift the bone free of the fillet below 
• Clean bottom fillet . Halves , remove any bones 

HOW TO OPEN SPARKLING BOTTLE

HOW TO OPEN SPARKLING BOTTLE ?

• Lets us explain briefly 

UTENSIL :

- PARING KNIFE 
- A GOBLET 
- A PLATE 
-

STEPS :

• Chill your sparkling in an ice water bucket , so that the contents are completely chilled 
• Remove the foil  wrap over the cork 
• Grip the body of the bottle in your dominant hand (right hand if you are right handed)
• open the bottle by paring knife 
• Twist the retaining wire on the wire cage six half-turns counter-clockwise
• Either leaving the wine cage on the cork or removing it, put your thumb on top of the cork and grasp it with the rest of your hand.
• while holding the cork steady ,twist firmly with your right hands 
• The goal of this operation is to barely make a sound when the cork comes out. Such as pop sound 
• pour the sparkling water in goblet 

FRUIT CUTTING

WHAT IS FRUIT CUTTING ?

- It is a leisure service for guest who one something special for their dinner . It's like some show before it serve to guest . Fruit cutting is each of gueridon services . we need  a paring knife , cutting board , bowl for put the fruit and a plate

- Gueridon means a trolley or a sides table use for the services for environment like a dining .

Apple 

• Firstly , cut the back of apple and prick the apple but not to deep and hard with fork .
• After that , take out the stem 
• Then , hold the center of the apple using a fork and slightly prick 
• Hold the fork and peel off the skin apple 
• Clear the skin using serving gear .
• Then ,remove the seed
• Lastly , slices apple into four and serve it

Kiwi 

• Firstly, hold the kiwi with fork ( do not press it )cut the edge of kiwi ( left or right )
• Then stand the kiwi and start peeling the skin 
• Cut it into half and slice evenly 
• Finally , it ready to be serve 

Banana 

• Firstly , cut each edge of banana ( right and left )
• Then , lay banana and cut in the middle of banana 
• Peel off  the skin by using the fork 
• Cut into slice and serve it by using serving gear 

Orange 

•  Firstly ,put the orange on the cutting board and cut off about one and the half ich from the steam end . Then pick up the cut off by using fork 
• Cut the side of the orange starting where the white orange flesh , cut down around one sides of the orange to remove the skin on the oranges 
• Then , cutting down all the sides of the orange until you have remove all the skin around the orange
• cut the oranges into slide , cut along the left sides of the oranges .
• after remove the orange into slice , and its ready to serve

SALAD DRESSING

WHAT IS SALAD DRESSING ?

Salad dressing is a condiment used to enhance the flavor and texture of salad, ranging from simple green salads to more elaborate versions. 

We will show video how the procedure to make a good salad  in front the guest .

what we need to make salad dressing are :

Ingredients :

• Iceberg lettuce 
• tomato cherry 
• carrot ( fine julienne )
• lemon juice 
• salt and pepper 
• boiled egg for garnishing 

Utensils :

• 2 wooden spoon for toasting 
• Serving gear 
• Appetizer plate 
• Ingredients bowls 
• Tureen bowl

 Procedures :  

1. First ,portioning the iceberg lettuce . Then,put it in the bowl using the serving gear
2. After that , put tomato cherry and carrot 
3. Then use the spoon to add some lemon  juice for the dressing and put a little salt and pepper 
4. mix them well 
5. Lastly , put the salad and plate it , and also add some sliced eggs for garnishing .

SERVICE GEAR TECHNIQUE

tips:

service gear is a combination of fork and spoon and it has a technique to hold it. so. we will show you how to hold it correctly.

• This technique is usually used for holding a big ingredients such as fruits.

Firstly, hold the spoon like a picture above

Then, hold the fork like that

• The another technique is use for take a thin and small ingredients such as to make salad tossing. Like a picture above.

then, try to make a move according to your convenience

Plate Carrying Techniques

What you need is 3 Plates

STEP 1

First Plate,

How : 

•  Size the 1st plate with your right  hand : your thumb on the edge of the plate, your other fingers under. 

• Put it on your left hand between  your little finger and your thumb, 

put the fingers flat under the plate 

• MAKE SURE : Always seize plates by the edge to avoid  finger marks.

STEP 2

Second plate

How :

• Put the second plate on the high part of your palm. 

• MAKE SURE : The plate has to be on your thumb and your little finger of your left hand. Both plates must be horizontal to avoid spilling juice or damaging the display. 

STEP 3

Third Plate

How : 

• Take the third plate with your right hand: your thumb on the  edge of the plate, your other fingers under

• MAKE SURE : Take the plates in the order you will serve them 

TABLE SETTING , HERE WE GO !

ASSALAMUALAIKUM AND HELLO EVERYONE 



FIRSTLY WE NEED TO WIPE THE CHINAWARE , FLATWARE , AND GLASSWARE FOR THE POLISHING AND CLEANLINESS . THEN WE NEED TO SETTING ALL OF THAT WITH THE PROCEDURE

SO , FOR OUR NEXT TASK , WE WILL SHOW THE PICTURES AND VIDEOS 

• WIPING THE TABLE SETTING 

• TABLE SETTING 

- TABLE D'HOTE : A a menu where multi-course meals with only a few choices are charged at a fixed total price

- THE TABLE SETTING THAT WE NEED : 

1. BB PLATE 
2. BUTTER KNIFE 
3. SALAD FORK
4. TABLE FORK 
5. NAPKIN 
6. TABLE FORK 
7. SOUP SPOON 
8. SALAD KNIFE 
9. DESSERT SPOON 
10. DESSERT FORK 
11. GOBLET 

- TABLE A LA CARTE : In reference to a menu of items priced and ordered separately, such as  the usual operation of restaurants. This is in contrast to  a table d'hôte, at which a menu with limited or no choice is served at a fixed price.

- TABLE SETTING THAT WE NEED :

1. BB PLATE
2. BUTTER KNIFE 
3. TABLE FORK 
4. NAPKIN 
5. TABLE KNIFE 
6. GOBLET