MODULE 10 Carving Service

OBJECTIVES

By completing this module, the student should be able to:

• Define what is carving
• Distinguish differences in the way of carving in the dining room and kitchen
• Mention the qualifications of the Trancheur in a luxury restaurant
• Recognizes name and prepare the necessary equipment for cutting food in the dining room
• Carve meat and fish by applying all the rules of carving and restaurant art
• Apply all basic hygiene, safety rules governing the curving of meat and fish in the restaurant
• Clean, arrange and preserve the equipment used
• Observe all rules of correct attitude and behavior towards customers
• Apply all the rules of personal hygiene of the waiter
• Carve the following meats:
  - Poulet Rôti, Gigot d' Agneau, Entrecôte Rôti