food and prodution note

Objectives : 1. Lay a Table d'hôte and a' la carte (As per card/menu) cover for the different meals 2. Understand the do's and don't of table laying Equipments :  1. Table 2. Table Cloth 3. Napkins 4. Cutlery 5. Flatware 6. Hollowware 7. Glassware & Crockery required for basic food service Activity: 1. Plan some standard Table d' hote (fixed) menu & try to set the cover required for all of the them 2. Also set up covers for a standard a la carte menu in a coffee shop & multi cuisine restaurant The activity need a lot of personalized attention & practice. The following should be in kept in mind in this activity. a . Put table & chairs in position & see to it that they are not wobbling. Nothing is worse than making your guest sit on a wobbling table.  b . Ensure that the table & chairs are well cleaned 3. Check if the baize is in position. 4. The standard height of a restaurant table is 30” & that of a chair i...

Objectives :  1. Confidently use a salver  2. Confidently use a tray  3. Distinguish where to use a tray and where a salver should be used Equipment Required :-    1. Salver  2. Different commonly used trays Activity :  1. Using salvers  2. A serviette folded in ¼ lengthwise is worn over the sleeve before Holding a salver.  3. A salver is conveniently used to carry drinks, soups, hot beverages like tea, coffee, soft drinks, ice creams etc. and for carrying clean Glass, cutlery and flatware from the dish wash to the sideboard.  4. Hold a salver on your left hand ( in case you are a right hander) and away from your body, never in front of you.  5. Clearance of glassware , centre appointments, napkins , etc are also done on a salver.  The trays used in F&B(s) department are :   1. Tea Tray: used for service of tea/coffee to rooms in the room service department  2. Conti...

Objectives 1. To know service of various types of food. 2. To understand the rules of silver service. 3. To execute silver service from various types of hollowware in which food is presented by kitchen. 4. To clear used plates and dishes. 5. Keep order taking pads ready Equipment Required : 1. A training restaurant. 2. Well stocked sideboard. 3. An attached kitchen and a pantry to dispense food and beverage Activity  :  Remember the following rules: 1. Empty plates are placed from the right. 2. Hot food is served on pre – warmed plates. Cold food is served on a cold plate. 3. Silver service is done from the left. 4. While serving from the left, present the food, put your left leg forward so you can go close to the guest plate, bend and serve onto the plate. 5. Serve in small quanties, do not heap food onto the guest plate. 6. Clearance is done from the right. 7. Glasses are placed from the right. 8. Drinks including water are served from the right. 9. U...

Objectives 1. Understand the meaning of mise en place. 2. Relate to activities involved in mise en place. 3. Perform the various activities that comprise mise en place. Equipment Required : 1. Salver (Round Tray) 2. Wiping cloth 3. Tray 4. Adequate number of cutlery, flatware and hollowware required to setup the restaurant 5. Napkins 6. Glassware and crockery 7. Salt, pepper and condiments for refilling empty/used equipments Activity Mise en place involves all such activities that ensure that the restaurant is ready for service. It involves the following activity: 1. Prepare a duty roster showing the jobs to be completed before the actual service starts and allocate the work to different staff on duty. 2. Filling up the water jugs and placing them on the side board on an underplate. 3. Stacking the sideboard with sufficient proprietary sauces like Tabasco sauce , Tomato ketchup, mustard sauce etc 4. Fill up sugar basins (bowls) with sugar cubes / sachets 5. Ke...

Tempering: Adjusting temperature of ingredients to a certain degree. Texture: Describes the measure of silkiness of the interior structure of a baked product as  sensed by the touch of the cut surface. Troughs: Large containers usually on wheels used for holing large masses of rising  (fermenting) doughs. Vegetable Colour: Liquid or pastes of vegetable nature used for colouring. Vienna Colour: A hearth type bread with heavy crisp crust, sometimes finished with  seed toppings. Wash: A liquid brush on the surface of an unbaked product. May be water, milk, starch  solution, thin syrup of egg. Water Absorption: water required for obtaining bread dough of desired consistency. Flours vary in ability to absorb water. This depends on the age of flour, moisture content,  wheat from which it is milled, storage conditions and milling process. Whip: A hand or mechanical beater of wire construction used to whip materials such as  cream or egg whites to...

The cooking of food involves heating it in a variety of ways to  make it more palatable. The heat to cook the food comes from a  variety of sources, including electric elements or hotplates; gas flame  from a stove or barbecue; the heat from a conventional oven; and  heat generated by a microwave oven.  Heat is transferred to the food and cooking medium (the fat,  water, stock or milk) by means of convection, conduction and  radiation. It must be remembered that most foods are cooked by a  combination of at least two of the processes of transferring heat, not  just one. For example, a baked butter cake will be cooked by heat  directly reflecting from the oven walls (radiation), heat circulating in  the air of the oven (convection), and heat transferred from the cake  pan to the cake mixture (conduction). The three methods of heat transference are: Convection: When food is cooked through the convention process,...