Chapter 7 DESSERT COURSE


“It’s the finale. It’s the last impression. A bad dessert can ruin the meal”. Be creative with your dessert course. Do not be afraid to use color, texture, designs and flavor when plating dessert to impress your passengers. Serve dessert and offer coffee/hot tea with cream and sugar if requested. Know your stock and be able to communicate offerings of coffee, tea and types of sweeteners and creams.


Note: Refer to the Reference Chapter 9 for instructions on brewing/serving Coffee and Tea.


Inflight Service


CHEESE AND FRUIT


Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure


and gastronome. Brillat-Savarin Cheese is a soft, white-crusted cow's milk cheese created in 1890 and named after and as an


homage to Jean Anthelme Brillat-Savarin.


8


© Aircare FACTS - Initial Service Training


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