Properly serving food in a formal setting requires the waiter to follow several rules, including serving plates of food from the right, carrying plates properly and removing food from the left. There are rules for every aspect of serving food, but most are easy to learn.Know More
Carry plates one in each hand so that fingers do not touch the top of the plate, and be sure to set the left plate down first. Plates of food are served from the right, while platters of food and pans are served from the left. When serving food from a tray, offer it to the guest from the left hand, bending down so that they can easily serve themselves from the tray. Do not reach across the guests lap or table space at any time while serving.
Place and remove beverages with the right hand while standing on the guest's left. Refill glasses from the left without disturbing or lifting the glass. Instead, use a pitcher and hold a folded napkin at the edge to catch any spilled liquids.
Remove empty dishes at the end of each meal or course, not as they are emptied, unless performing another function, such as filling a beverage. Transfer plates to the left hand from the right, and if necessary, stack them on the hand rather than on the table. Remove serving dishes first, then plates and utensils and then glasses.
The best way to reheat fried food is in the oven on the broil setting. The food should be in aluminum foil with the top open and placed as close to the broiler element as possible. Once food sizzles, it should be removed, turned and broiled on the other side.Full Answer >
For a medium-well roast, cook a pork butt roast at 275 degrees Fahrenheit. The pork butt roast should reach an internal temperature of 155 F.Full Answer >
The ancient Romans cooked over an open hearth with hanging kettles or in a preheated oven that baked foods as it cooled. In the country or in wealthy homes, Roman kitchens were an attached room on the back edge of the home. In the cities, Roman commoners usually shared a public kitchen, purchasing bread from bakeries and cooking simple meals over common hearths for later consumption at home.Full Answer >
Sugar paste for decorating cakes is made from glucose syrup, glycerin, gelatin, water and powdered sugar. It can be colored using specialized dyes; regular food coloring tends to ruin the texture of the finished product.Full Answer >