Relevé

1. This refers to the main roasts or other larger joints of meat, which would be served together with potatoes and vegetables.

2. Larger than Entrée.3. Butcher joints or big joints are served with heavy

accompaniments and garnish.4. Sauce or roast, gravy, potatoes(2o’clock), green

vegetables(10 o’clock) are served.5. Served in hot joint plate, with joint knife, joint fork.6. Fifth course.7. Served from right hand side.

1. Roast chops of lamb served with mint sauce.

2. Roast leg of mutton served with onion sauce.

Some popular examples of relevé

3. Roast leg of pork served with apple sauce.

4. Roast leg of beef served with horseradish sauce.

Entree Entry to the first meat course. Served hot/cold. Meat/Non meat items. Light dishes with garnish. Organ meat like kidneys,

brain,liver,etc.are served. Small portions of meat served. Right hand side service. Served in a hot plate , A.P

Knife and A.P Fork. Examples-Chateaubriand-Double-fillet steak

grilled

Roti (Roast meat course)

Main course. All types of roasted joints

meats are served (game meats)

Served in a hot joint plate, with joint knife & fork.

Served from right hand side. Examples-• Dinde Roti-Roasted turkey.• Canard Roti- Roasted duck.• Caneton Roti- Roasted

duckling.

Comparison Between Entree and Roti

RELEVEE COVER SETUP

1. Served in hot joint plate, with joint knife, joint fork.

2. Served from right hand side in both services silver or pre-plated.

3. Larger joints of meat are carefully and beautifully carved and served.

SERVICE OF RELEVE

A wide variety of potatoes and vegetables, including salads, may be served with various main dishes and courses. This can be:Silver served onto the main plate alongside the main dish.Pre-plated onto the main plate along side the main dish.In silver service served on a side plate which is placed at a left hand side of a main plate.A separate small/ sweet fork or spoon maybe placed to the left of the cover to assist with either salad or the potatoes and vegetables.In Pre plated service the service is similar to Silver service.Pomme Au Four-A baked potato is often served separately on a hot side plate with small/sweet fork on the plate to aid eating accompaniments are cayenne pepper, peppermill & butter.

POTATOES,VEGETABLES

SALAD

PLAIN SALAD

GREEN SALAD(GREEN

LEAF INGREDIENTS)

VEGETABLE SALAD(ONE MAIN

VEGETABLE INGREDIENT)

COMPOUND SALAD

CONTAINS PLAIN SALAD+OTHER

INGREDIENTS SUCH AS MEAT,FISH

MUSHROOMS.

MIXED TOGETHER USING SPECIFIC DRESSING OR

SAUCES.

COMPOUND SALAD

SIMPLE SALAD

•Carving in food service opt. Means slicing or cutting the meat poultry and game at the time of svc.•In some restaurants carving is carried in a carving trolley in the presence of guest.•The person who carries out a carving job is called as “TRANCHEUR” or CARVER.•Kitchen staff should provide accompanying gravies vegetables and garnishes.

Carving

• A 12 inch long knife with 1 inch width required for carving, joints of lamb, mutton, pork etc.

• A seven inch long flexible knife for roasted poultry and game.

• Three or two pronged carving fork with safety shaft to hold the joint while carving.

CARVING TOOLS

MADE BY-ASHISH JUMADE.

AKSHIL DASTURE.

(IHM AHMEDABAD)