Table Cover
Cover literally means to cover the course and dishes with a large white napkin in order to indicate that all precautions had been taken to avoid the poisoning of guests.… Read More »Table Cover
SS 1 Catering Craft Practices Notes (1st, 2nd & 3rd Term)
Welcome to the SS 1 Catering Craft Practices notes section. This category contains clearly written and syllabus-aligned class notes designed to support both students and teachers.
Whether you are preparing for WAEC, NECO, or classroom assignments, these notes will help you understand key topics in Catering Craft Practices including safety rules in the kitchen, food preparation methods, table setting, and meal service techniques.
Use these notes to study ahead, revise efficiently, or teach confidently in class.
Download and study SS 1 Catering Craft Practices notes based on the WAEC and NECO syllabus. Clear, structured class notes for teachers and students.
TABLE LAYING AND TABLE SETTING
TABLE LAYING This is the process of covering the restaurant/dining tables with table clothes. Nothing is more attractive in the room than tables clothed-up with clean, crisp and well starched… Read More »TABLE LAYING AND TABLE SETTING
Specialized service
This service is provided in another location, where the area is not primarily designed for the purpose. The food and drink is taken to where the customer is. Types of… Read More »Specialized service
TYPES OF FOOD SERVICE
SELF SERVICE This type of service is commonly found in cafeteria and canteens. It involves customers/guests serving themselves with little assistance from the waiters/waitresses. Types of Self Service Cafeteria/Counter service:… Read More »TYPES OF FOOD SERVICE
FOOD SERVICE
FOOD SERVICE Food service can be defined as the preparation, delivery and serving of ready to eat foods/meals in catering establishments. It is simply the manner of presenting prepared meals… Read More »FOOD SERVICE
HOUSE-KEEPING PERSONNEL AND RECEPTIONISTS
Housekeeping may be defined as provision of calm, comfortable, safe and an aesthetically appealing environment. Housekeeping department is an operational department in a hotel, which is responsible for cleanliness, maintenance… Read More »HOUSE-KEEPING PERSONNEL AND RECEPTIONISTS
KITCHEN STAFF/ KITCHEN BRIGADE
This refers to the team who work together on shift basis, under the chef de cuisine (head chef) in the kitchen. HEAD CHEF (CHEF DE CUISINE) The head… Read More »KITCHEN STAFF/ KITCHEN BRIGADE
FOODS AND BEVERAGE PERSONNEL AND THEIR FUNCTIONS
BAR PERSONNEL AND THEIR FUNCTIONS BAR MANAGER He is in charge of the bar. He reports directly to the F & B manager and works hand-in-hand with the restaurant manager.… Read More »FOODS AND BEVERAGE PERSONNEL AND THEIR FUNCTIONS
PERSONNEL IN FOOD AND BEVERAGE AREA
In the food and beverage establishment today, there are many ways of using and deploying staff. Also, different terminology is used to describe what the staff do for the establishment.… Read More »PERSONNEL IN FOOD AND BEVERAGE AREA
STANDARD AND LOCAL MEASURING EQUIPMENT
MEASURING EQUIPMENT/ TOOLS Measuring equipment are those materials used in determining quantities of food items. They are essential in catering. The use of measuring equipment enable a caterer to ensure… Read More »STANDARD AND LOCAL MEASURING EQUIPMENT
METHODS OF COOKING – Dry Heat, Baking, Roasting & Grilling
BAKING Baking is cooking foods by dry heat in an enclosed pre-heated space by direct radiation. Baking usually takes place in the oven. Dry heat is applied and the food… Read More »METHODS OF COOKING – Dry Heat, Baking, Roasting & Grilling
Methods of Cooking: Stewing, Frying, Advantages & Disadvantages
STEWING This is a method of cooking food slowly in a well-covered pan containing little liquid for a long time. The food is served with the water. It is the… Read More »Methods of Cooking: Stewing, Frying, Advantages & Disadvantages
Methods of Cooking: Boiling, Poaching & Steaming
BOILING This is the method of cooking food in boiling water. Sufficient water is used just to cover the food and the water is heated to boiling point. It is… Read More »Methods of Cooking: Boiling, Poaching & Steaming
COOKING OF FOODS
COOKING OF FOOD Cooking can be defined as the application of heat on foods. It is the preparation of food in readiness for eating, using heat to render foods palatable,… Read More »COOKING OF FOODS
Flour Cookery: Types of flour, Raising Agents & Flour mixtures
FLOUR Flour is the powder obtained when whole wheat (or any other cereal) is ground (milled). Milling is the process of crushing and grinding grains into powder by passing them… Read More »Flour Cookery: Types of flour, Raising Agents & Flour mixtures
Food Commodities: Cereal, Pulses, Herbs & Spices
CEREALS AND GRAINS Cereal is a broad term or collective name for those plants belonging to the grass family. The seeds they produce are known as grains. Some of the… Read More »Food Commodities: Cereal, Pulses, Herbs & Spices
Food Commodities: Milk, Vegetables and Fruits
MILK Milk is a creamy, nutritious liquid produced by female mammals for feeding their young. The commonest in use is cow milk. Milk is nature’s perfect food for children since… Read More »Food Commodities: Milk, Vegetables and Fruits
FOOD COMMODITIES: EGG, USES OF EGGS, METHOD OF COOKING EGGS & FISH
EGG The terms egg applies not only to those of the hen but also to the edible eggs of other birds such as turkeys, geese, ducks, guinea fowl, quails, etc.… Read More »FOOD COMMODITIES: EGG, USES OF EGGS, METHOD OF COOKING EGGS & FISH
FOOD COMMODITIES: MEAT, POULTRY, GAME, & TYPES OF MEAT
Food commodities are those ingredients which are combined together to get a complete meal. They refer to the entire sources from which we derive the food nutrients. Food commodities include… Read More »FOOD COMMODITIES: MEAT, POULTRY, GAME, & TYPES OF MEAT