
MODULE 11
Flambé Service
OBJECTIVES
By completing this module, the student should be able to:
- Define what Flambé are
- Report the historical flashback of Flambé until date
- Call the staff of Flambé and the duties and responsibilities of the personnel
- Name the necessary equipment for Flambé
- Summarize the basic rules governing the preparation of flambé
- Analyze the importance of the use of alcoholic beverages in Flambé
- Call alcoholic beverages used in flambé
- Prepare the flambé trolley with the equipment and ingredients for flambé preparation
- Prepare the following Flambé dishes:
- Scampi a la Boulevard
- Filet de Boeuf Diane Flambé
- Banana Flambé au Rum

