MODULE 8 Special Food Service

OBJECTIVES

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

• Recognize and name the equipment necessary for serving special meals as well as accompanying dressings
• Prepare and serve special meals to the customer
• Implement the rules of restaurant, hygiene and safety. Observe the rules of good attitude and behavior towards customers.
• Prepare the following foods:
  - Caviar
  - Le Fois Gras
  - Saumon Fumée
  - Truite Fumée
  - Escargots Bourguignon
  - Moules Marinière