[ Pobierz całość w formacie PDF ]
last dessert. When you know when you would like things served in relation to T, you can
plan when you will cook them so that they will be ready at the appointed time.
If we continue with our example from the budgeting chapter, we start with:
Time Activity
T Bread and butter out
T+5 Pumpkin soup out
T+10 Limonia out
Ravioli in broth out to vegetarians
T+15 Roast pork, Cameline sauce and Carrots out
Armoured Turnips and carrots out
T+20 Cheese and mushroom pie out
T+25 White torta out.
Which brings us to cooking. I would encourage you to read Evan Little s advice to the
novice that is included in the appendix. ON Page 2 he talks about cooking in large
quantities. It is VERY important to remember that it takes large quantities of food much
longer to cook than small quantities. A two pound pork roast will cook in one hour at
home, but 10 in one oven together will often take 2-3 times as long. Making rice for your
family might only take 20 minutes, but when you are making it for 100 people it will take
an hour or more, and require stirring in the early stages as well. Draining the carrots for
29
your own supper is an easy task but a 20-liter kettle of carrots is very heavy and hard to
manage. Be sure that you have the time to cook these things properly, and someone
strong enough to help you move pots on and off the stoves and to the sink. Keeping these
things in mind, let us move on to using this in our T schedule. As I go through the menu,
I add notes to the T schedule. At this time some notes will have definite times (relative to
T) attached, and some will not (when something just needs to be done in the afternoon )
-Bread and butter are served at room temperature, but the butter needs to be set out in
dishes. This is not time sensitive, so it could happen sometime in the afternoon
-The pumpkin soup needs to be gently reheated (taking perhaps 2 hours depending on
how thawed it is), and close to the serving time the Egg yolk and cheese must be added,
after reserving some for those diners with allergies to egg and dairy.
-Limonia should also take about 2 hours to reheat depending on how frozen it is. It needs
no additions, but it will be served with lemon slices and in soup tureens to each table.
-Ravioli in broth- heat broth to boiling with herbs. Boil pasta, serve in small bowls
-Roast Pork- roast in oven, let stand for 5-10 minutes, serve on Platters
-Cameline Sauce served at room temperature, put into small cups in the afternoon
-Carrots- Roast in oven (away from Pork!) with olive oil and herbs, Serve on platters
-Armoured turnips- Cook in oven (away from pork and/or covered), serve on small plates
-Cheese and mushroom pie- Served at room temperature, or warm if there are warming
ovens
-White torta will be served cool or at Room temperature
Your feast will likely have more dishes than this, and thus have more notes of course.
Another layer of complexity can be added when you factor in feeding the service staff
half an hour before the main meal starts. I prefer to serve the servers in advance since it
gives them a chance to taste what they are serving. From the servers perspective it is
easier to serve others when you are not hungry yourself, or are trying to grab a bite to eat
in between taking out dishes.
If possible, serve the servers in an out of the way area, near to the kitchen. If you work
with the steward you might be able to have the end of the hall near the kitchen roped or
curtained off for this purpose. I do not recommend serving them in the main hall, as it
will be full of people trying to set up tables, sort our the seating schedule, and put their
dishes down,
I try to serve them all the dishes in the feast (or in the upcoming group of dishes at least)
at once. While they are eating, the head server can assign the tables, and let the servers
know what order the dishes are being sent out in. The servers should be told what
vegetarian options are available, and who have pre-registered to receive them. Put a list
of the service order and a list of the pre-registered special eaters on the wall as a
reminder.
30
Time Activity
T-5 hours Check to see how things are thawing, spread out, or microwave
(around 1 pm) Butter into dishes, set aside at room temperature
Cameline Sauce into dishes, set aside at room temperature.
Make up the armoured turnips
T-210 Chop herbs for carrots-reserve some tops for garnish
Turn on Ovens for roasts and carrots
Mix Carrots with Olive oil and herbs
T-190 Servers roast and Carrots into the oven
T-180 Check on Soup and Limonia- if they are not well thawed, start them
now with a few cups of warm water to get them going.
T-160 Roasts into the oven
Carrots into the oven with a foil lid!
Apply Stencil hare to tops of White torta
T-120 Put Pumpkin soup on low temperature **Stir every 15 minutes!! [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl szamanka888.keep.pl
last dessert. When you know when you would like things served in relation to T, you can
plan when you will cook them so that they will be ready at the appointed time.
If we continue with our example from the budgeting chapter, we start with:
Time Activity
T Bread and butter out
T+5 Pumpkin soup out
T+10 Limonia out
Ravioli in broth out to vegetarians
T+15 Roast pork, Cameline sauce and Carrots out
Armoured Turnips and carrots out
T+20 Cheese and mushroom pie out
T+25 White torta out.
Which brings us to cooking. I would encourage you to read Evan Little s advice to the
novice that is included in the appendix. ON Page 2 he talks about cooking in large
quantities. It is VERY important to remember that it takes large quantities of food much
longer to cook than small quantities. A two pound pork roast will cook in one hour at
home, but 10 in one oven together will often take 2-3 times as long. Making rice for your
family might only take 20 minutes, but when you are making it for 100 people it will take
an hour or more, and require stirring in the early stages as well. Draining the carrots for
29
your own supper is an easy task but a 20-liter kettle of carrots is very heavy and hard to
manage. Be sure that you have the time to cook these things properly, and someone
strong enough to help you move pots on and off the stoves and to the sink. Keeping these
things in mind, let us move on to using this in our T schedule. As I go through the menu,
I add notes to the T schedule. At this time some notes will have definite times (relative to
T) attached, and some will not (when something just needs to be done in the afternoon )
-Bread and butter are served at room temperature, but the butter needs to be set out in
dishes. This is not time sensitive, so it could happen sometime in the afternoon
-The pumpkin soup needs to be gently reheated (taking perhaps 2 hours depending on
how thawed it is), and close to the serving time the Egg yolk and cheese must be added,
after reserving some for those diners with allergies to egg and dairy.
-Limonia should also take about 2 hours to reheat depending on how frozen it is. It needs
no additions, but it will be served with lemon slices and in soup tureens to each table.
-Ravioli in broth- heat broth to boiling with herbs. Boil pasta, serve in small bowls
-Roast Pork- roast in oven, let stand for 5-10 minutes, serve on Platters
-Cameline Sauce served at room temperature, put into small cups in the afternoon
-Carrots- Roast in oven (away from Pork!) with olive oil and herbs, Serve on platters
-Armoured turnips- Cook in oven (away from pork and/or covered), serve on small plates
-Cheese and mushroom pie- Served at room temperature, or warm if there are warming
ovens
-White torta will be served cool or at Room temperature
Your feast will likely have more dishes than this, and thus have more notes of course.
Another layer of complexity can be added when you factor in feeding the service staff
half an hour before the main meal starts. I prefer to serve the servers in advance since it
gives them a chance to taste what they are serving. From the servers perspective it is
easier to serve others when you are not hungry yourself, or are trying to grab a bite to eat
in between taking out dishes.
If possible, serve the servers in an out of the way area, near to the kitchen. If you work
with the steward you might be able to have the end of the hall near the kitchen roped or
curtained off for this purpose. I do not recommend serving them in the main hall, as it
will be full of people trying to set up tables, sort our the seating schedule, and put their
dishes down,
I try to serve them all the dishes in the feast (or in the upcoming group of dishes at least)
at once. While they are eating, the head server can assign the tables, and let the servers
know what order the dishes are being sent out in. The servers should be told what
vegetarian options are available, and who have pre-registered to receive them. Put a list
of the service order and a list of the pre-registered special eaters on the wall as a
reminder.
30
Time Activity
T-5 hours Check to see how things are thawing, spread out, or microwave
(around 1 pm) Butter into dishes, set aside at room temperature
Cameline Sauce into dishes, set aside at room temperature.
Make up the armoured turnips
T-210 Chop herbs for carrots-reserve some tops for garnish
Turn on Ovens for roasts and carrots
Mix Carrots with Olive oil and herbs
T-190 Servers roast and Carrots into the oven
T-180 Check on Soup and Limonia- if they are not well thawed, start them
now with a few cups of warm water to get them going.
T-160 Roasts into the oven
Carrots into the oven with a foil lid!
Apply Stencil hare to tops of White torta
T-120 Put Pumpkin soup on low temperature **Stir every 15 minutes!! [ Pobierz całość w formacie PDF ]