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