Unit 3

H2014/3/1FOOD SERVICE PREPARATION (MISE-EN-PLACE)

FOOD SERVICE PREPARATION

(MISE-EN-PLACE)

General Objectives : To understand the purpose of food service preparation

and to perform them in a dining room.

Specific Objectives : At the end of the unit you will be able to :

list down items to be prepared in a sideboard.

do a sideboard preparation.

make various kinds of napkin folding.

use the napkin folding in table setting.

describe the method of clothing procedure.

perform the table clothing procedure .

UNIT

3OBJECTIVE


3.0 FOOD SERVICE PROCEDURE (MISE-EN-PLACE)

3.1 SIDEBOARD PREPARATION

3.1.1 Sideboard

Sideboard is a storage for holding dining room equipments such as

plate, cutleries, glassware or linens which is placed in a corner in a

restaurant. The purpose of sideboard is to eliminate the need for

waiters and waitresess to make frequent trip to the kitchen for

supplies.

Station mise-en-place is a place for waiters’ workstation in the

preparation of a food service area and it houses and keeps all the

equipment required for service.

INPUT

Mise-en-place is a French word for ‘put in place’. It can be defined as the equipment and food that is prepared in advance before the service begins. Creating the right ambience for a restaurant through appropriate policies and designs are essential in establishing good impression from the guests. Good preparation would include proper maintenance, cleaning and preparation of the room before service. Management furnish and equip the dining room and its ‘ancillary’ departments, but waiting staff should appreciate what the tools of their trade are and should know how to maintain them and keep them clean.

Mise-en-place is a French word for ‘put in place’. It can be defined as the equipment and food that is prepared in advance before the service begins. Creating the right ambience for a restaurant through appropriate policies and designs are essential in establishing good impression from the guests. Good preparation would include proper maintenance, cleaning and preparation of the room before service. Management furnish and equip the dining room and its ‘ancillary’ departments, but waiting staff should appreciate what the tools of their trade are and should know how to maintain them and keep them clean.


Preparations are done mainly on the upper shelf of the sideboard,

where it should be clean and have a good space. An electric or spirit

hot plate may be placed on top of the sideboard surface.

Underneath are drawers or compartments, open or partially open at

the front with the available table silver (cutlery) arranged inside.

Below the cutlery compartments is usually another shelf for plates,

consomme and coffee saucers.

On the bottom shelf, spare linen, tablecloths, service cloths and

napkins, are kept. In the back or side of a station sideboard may be a

cupboard with a slot or flap for temporary storage of used linen.

Sideboard shelves are usually covered with white cloths made from

old tablecloths. Napkins or tablecloths should not be used to cover

the service table.

Clean side tables for use during service in the same way as other

tables.

3.1.2 Items stored in a side board

A waiters’ station, whether it is simply a clothed table or a special

sideboard equipped with shelves and drawers should consist the

following:

All the necessary cutlery, for example, side knives, soup spoons,

main table knives and forks, tea and coffee spoons

Service utensils (tables poons and table forks)

Crumbing down equipment

Service plates

Tea/coffee service equipment (milk jugs, sugar bowls, cups and

saucers, teaspoons, etc.)

Glassware (tumblers, goblet, etc)

Underliners (an underplate lined with a doily or napkin)


Napkins

Service trays

Toothpicks

Menu

Condiments (sauces, pepper-mill, etc.)

Clean table linen

If the sideboard is equipped with a plate/food warmer, it must be turned on

approximately 15 minutes before service begins. Items from the service station

used during service should be replaced or replenished during or at the end of the

waiters’ shift, or at the beginning of the next shift, as decided by the supervisor.

Figure 3.1 Sideboard setting

Key:1. Service spoons and forks2. Sweet spoons and forks3. Soup spoons, teaspoons,

coffee spoons 4. Fish knives and forks5. Joint knives 6. Side knives7. Fish Plates8. Sweet plates9. Side plates 10. Coffee saucers11. Underflats12. Service salver13. Dirty linen14. Check pad on service

plate15. Assorted condiments16. Ashtrays17. Water jugs18. Bread basket and butter19. Hotplate


TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE NEXT

INPUT…!

3.1 Show! Take the items that should be stored in a sideboard and practically fill

in the side board in your dining room with all the items correctly.

Activity 3A


3.1 Refer to the sideboard illustrations.

Feedback on Activity 3A


INPUT

3.2 NAPKIN FOLDING

Beautiful napkins presentation can help to create a feeling of luxury in any

restaurant. It adds the impression of sophistication, attention and mood, and

enhances the pleasure of dining.

A folded table-napkin is placed on the table for the guests’ use and to contribute

to the appearance of the cover and the whole dining environment. The way in

which the napkin is presented depends on the type of establishment and the type

of service.

It is an advantage if napkin folds are kept simple as less handling is involved.

Less handling makes for more hygienic napkins. Basically, napkin presentation

must be practical, folding can be made in advance and stack them for storage

purposes.

The following are 12 types of napkin folding presentation widely use in dining

room:

i. The candle

ii. The cone

iii. The cock’s comb

iv. The rose

v. The simple hut

vi. The royal crown

vii. The oriental fan


viii. The standing fan

ix. The bishop’s hat

x. The banana

xi. The lotus

xii. The orchid


3.2.1 Napkin Folding Procedure

1 2

3 4

Figure 3.2 The candle

1. Lay out the napkin as a diamond. Fold in half to form a triangle.2. Fold as indicated by the dotted line.3. Turn so that the fold is away from you.4. Roll the napkin inwards from the right, tucking in the end to fasten.5. Finished folding.

The candle

The cone


1 2

3 4

Figure 3.3 The cone 5

The cock’s comb

1. Fold the napkin into three. 2. Fold corners ‘A’ and ‘B’ upwards to centre line. 3. Fold corner ‘C’ to ‘D’ and ‘E’ to ‘F’. 4. Place fingers of left hand inside fold and turn down point ‘GH’ at the dotted line . 5. Mould the napkin into a cone and set on the table with the points of the cuff

facing guest.


1 2 3

4 5 6 7 8

9 10

Figure 3.4 The cock’s comb

Fold as indicated by dotted lines.Fold diagonally.Turn napkin so that points are away from you. Fold sides ‘B’ along dotted line to meet at centre ‘A’Turn the pointns of ‘B’ underFold along the centre line ‘A’ and stand the napkin with fold uppermost.Pull up the four pleats and arrange to produce the finished fold.

The simple hut


]

1 2

q

3

Figure 3.5 The simple hut

1. Fold a square napkin into a triangle, and fold into a smaller triangle.2. Fold that over again.3. A yet smaller triangle results.4. Divide that into half.5. Place the napkin with open edges facing downwards.6. Then it can be placed on the side plate.

The royal crown1. Fold a square napkin into a triangle, and from the base of the triangle, fold about

4 cm upwards.2. Roll the napkin round so that the two ends meet.3. Wrap firmly around the bottle, and tuck in the raw edges.4. Fold down the top of the napkin to make a neater appearance.


1 2 3

4 5 6

Figure 3.6 The royal crown


1. Using a square napkin, make small folds on either side of the napkin.2. Do this till the napkin is completely folded.3. Bring the fold up to join in the middle.4. The fan will thus sit prettily in the glass.

The oriental fan

The bishop’s hat

The standing fan

1. Having divided a square napkin into half, start making small folds.2. Continue to do this alternating on both sides till the centre is reached.3. From the unfolded side, bring the folds together.4. The folds meet at the centre to become a fan.5. Press the sides of the napkin down.6. Make a big fold downwards.7. Flatten the corner which is jutting out.8. The fan is thus duly propped up on the plate.

1. Lay napkin flat and fold along the dotted lines.2. Turn through and fold along the dotted lines.3. Turn again and fold along the dotted lines.4. Turn napkin over, fold along the dotted lines.5. Napkin after stage 4.6. Place a tumbler over the points in the centre.7. Pull each of the 12 points, gently, away from underneath taking opposing

corners in turn.8. Finished fold.

The rose


1 2 3 4

5 6 7 8

9

Figure 3.7 The bishop hat’s

The banana

1. First fold a square napkin into half.2. Then fold one corner upward.3. Do the same with the other corner, but turn downward instead. This forms a

parallelogram. 4. Using the longer side of the parallelogram .5. You should then get the shape of two triangles.6. Tuck one corner of the triangle into the other.7. The triangle is thus halved.8. Turn the napkin over to the other side.9. Tuck the other corner into the halved triangle.10.You should obtain this shape.11.Push up the napkin from below to round out the hat.12.The napkin, having been completely folded.


The orchid

1. Divide a square napkin into half.2. Divide it yet again into a quarter.3. From there, fold into a triangle.4. Begin to fold a small corner continuously from front to back till the end is

reached.5. Hold the napkin firmly in the centre.6. Pull the flaps downwards.7. Continue to pull the flaps downwards on either side (4 flaps).8. The orchid is then placed into a glass.

1. Fold a square napkin into a triangle, then fold one end towards.2. Repeat this procedure for the other end.3. On the same side, fold upwards, leaving a 2 cm edge all round.4. Fold round the two corners together to meet at the back.5. Then tuck one point into the other fold.6. Start ‘peeling’ the banana.7. ‘Peel’ the other two flaps down.8. Finallly ‘peel’ the inner flap.9. The banana can then be left standing on the dinner plate.

The lotus

1. Fold all four corners of a square napkin towards the centre.2. While on the same side, repeat the same procedure.3. Complete this procedure. 4. Flip the napkin over.5. Start with exactly the same procedure again.6. Do this until all four corners point to the centre.7. Placing fingers firmly in the centre, start to fold the four back flaps upwards.8. Depress the centre while doing this so that the flaps curve gently upward.9. Pull the small back flaps upward also.10.The lotus can be used to hold a finger bowl.

11.Rolls of bread may be placed at its centre.12.It may also be used for decorative purposes to hold flowers during banquets.


TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE NEXT

INPUT…!

3.2 Prepare the step by step any FIVE (5) of 12 napkins folding you have learnt in

this unit.

Activity 3B


3.2 Refers to method of doing napkin folding in input 3.2

Feedback on Activity 3B


3.3 CLOTHING PROCEDURE

There are many different sizes and shapes of tables and tablecloths used in dining

rooms or banquet halls, thus there are many different ways of folding adopted by

different laundries company. Following are some basic table clothing that

commonly used for standard table.

3.3.1. Laying table cloth

Check the table for the size, cleanliness and steadiness. It must be cleaned

or fixed if it is unstable.

Stand centrally between the two legs of the table

Open up the cloth to its length across the table with the two double folds

facing away.

On the waiter’s side are the two woven edges with a double folds inside.

Take the top flap between the thumb and the first finger with the thumb

upper most and the center fold between the first and second finger.

Lean across the table and release the bottom layer to hang over the far

edge of the table.

Adjust the position of the cloth by pulling untill the centre fold match with

center of the table.

Check whether the drop is even at all edges so that all the legs are covered.

INPUT


STEP 1

STEP 2

STEP 3


Figure 3.8 Procedure in laying table cloth

3.3.2. Changing table cloth during service.

Sometimes tablecloth has to be changed during service due to heavy spillage

or soiled.

Remove any article remaining on the table.

Do crumbing down if neccessary.

Open out the clean table cloth by holding it according to the method of

laying table cloth (above), at the same time pull out the soiled cloth

underneath the clean one to the end. The edge of the new table cloth

should replace the position of the soiled table cloth.

Fold the soiled cloth and removed it.

STEP 1

STEP 2


STEP 3

STEP 4

STEP 5


Figure 3.9 Procedure in changing table cloth

NOW LETS TEST YOUR UNDERSTANDING BEFORE YOU PROCEED TO THE

SELF ASSESMENT…!

3.3 Let’s practice how to lay table cloth on a square table. Show step by step procedure

laying new table cloth and changing the soiled table cloth.

Activity 3C


3.3 Refers to input 3.3

Feedback on Activity 3C


You are approaching success. Try all the questions in this self-assessment section and

check your answers with those given in the Feedback on Self-Assessment 3 given on

the next page. If you face any problems, discuss it with your lecturer. Good luck.

3.1 List down TEN (10) items to be kept in a sideboard.

3.2 Discuss THREE (3) purposes of using napkin in food and beverage service.

3.3 Describe the standard procedures for laying table cloth in the dining room.

Self-Assessment 3

How can I answer all of these questions?


3.1

All the necessary cutlery, for example, side knives, soup spoons, main table

knives and forks, tea and coffee spoons

Service utensils (tables poons and table forks)

Crumbing down equipment

Service plates

Tea/coffee service equipment (milk jugs, sugar bowls, cups and saucers,

teaspoons, etc.)

Glassware (tumblers, goblet, etc)

Underliners (an underplate lined with a doily or napkin)

Napkins

Service trays

Toothpicks

Menu

Condiments (sauces, pepper-mill, etc.)

Clean table linen

Feedback on Self-Assessment 3


3.2 The purpose of using napkin

i. Folded table-napkin placed on the table is used to contribute to the appearance of

the cover

ii. Folded table-napkin placed on laps are used to protect their clothes

iii. Folded table-napkin is used to wipe their fingers and mouth.

3.3 Standard procedure of laying table cloth

Check the table for the size, cleanliness and steadiness. It must be cleaned or fixed

if it is unstable.

Stand centrally between the two legs of the table

Open up the cloth to its length across the table with the two double folds facing

away.

On the waiter’s side are the two woven edges with a double folds inside.

Take the top flap between thumb and first finger with the thumb holding the upper

most and the center fold between the first and second finger.

Lean across the table and release the bottom layer to hang over the far edge of the

table.

Adjust the position of the cloth by pulling it until the centre fold match with the

center of the table.

Check whether the drop is even at all edges so that all the legs are covered.

Yes..I did it..........

Unit 3

Documents

double folds

laying table

main table

soiled table

changing table

clean table

food service

cocks comb