PART 2 WINE AND OTHER DRINKS Introduction to wine Service of wine Wine tasting Matching wine and other drinks to food Wine growing countries Non-alcoholic drinks Aerated waters (93) Natural spring waters/mineral waters (93) Squashes (94) Juices (95) Syrups (95) Alcoholic drinks Bitters (96) Fortified (liqueur) wines (98) Aromatised wines (98) Spirits (99) Liqueurs (103) Beer (105) Cider (105) Perry (105) Storage of wine and other drinks Cigars PART 1 SERVICE Food and Beverage Service What is food and beverage service? (10) Key staff requirements (11) Types of food and beverage operation (11) Customer needs (12) The meal experience (12) Food and beverage service methods (13) Job roles (16) Menus Classes of menus (16) Classic European menu sequence (17) Breakfast (18) Afternoon tea (20) Menu influences (20) Some service conventions Cover photo from Photodisc Typeset by Dorchester Typesetting Group Ltd Printed in Great Britain for Hodder & Stoughton Educational, a division of Hodder Headline, 338 Euston Road, London NW1 3BH by Bath Press Ltd 2 The logging and manufacturing processes conform to the environmental regulations of the country of origin. They are made from wood grown in sustainable forests. Papers used in this book are natural, renewable and recyclable products. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of 90 Tottenham Court Road, London W1P 9HE. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. You can also order through our website British Library Cataloguing in Publication Data A catalogue record for this title is available from the British Library ISBN 978 2 4 First published in 1977 Impression number 10 9 8 7 6 5 4 3 2 Year 2007 2006 2005 2004 2003 Copyright © 2002 Conrad Tuor, John Cousins, Cailein Gillespie All rights reserved. Lines are open from 9.00–6.00, Monday to Saturday, with a 24-hour message answering service. Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. The Food and Beverage Training Company, London The Scottish Hotel School, Glasgow ![]() Slightly cool on a wire cooling rack before serving.WINE AND FOOD HANDBOOK Aide-Mémoire for the sommelier and the waiter Revised and edited by John Cousins and Cailein Gillespie Bake the pastries for 20 to 25 minutes, until the pastries are nice and golden throughout.Sprinkle some sliced almonds and turbinado sugar on top. Brush the beaten egg over each pastry bow tie.Slightly pinch the pointed corner to the entire pastry roll to make sure it stays sealed in the baking process. Now grab the opposite corner of the pastry square and bring that towards the center as well, folding it over the first pastry flap. Grab 1 corner of the puff pastry rectangle and bring it towards the center, placing the flap over the apricot halves.Place 2 apricot halves onto each puff pastry rectangle, right in the center of the rectangle, placing the apricot halves at a diagonal.Use a butter knife or offset spatula to smooth out the pastry cream, leaving a 1/2 inch border along the pastry edges bare. ![]()
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