SS 3 Catering Craft Practices

catering craft practiceS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLISHMENTS The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions in restaurants, cafes, hotels, or any food […]

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catering craft practiceS

PORTION CONTROL

Portion control is referred to as the means of controlling the quantity or size of food or drinks to be sold to each guest. It helps in maximizing profit and cutting of excess loss in catering establishment. FACTORS THAT DETERMINES PORTION SIZE Cost of the ingredient Price charged on menu Types of customers catered for

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catering craft practiceS

COCKTAILS

Cocktails These are normally drinks of about 10cl which is made from a mixture of different ingredients so blended that no single component dominates the other. They can be served before meals to the appetite or after meals to provide a sweet testing finish to the meal.  METHODS OF MAKING COCKTAIL Shaking method: Cocktail shaker

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catering craft practiceS

NON ALCOHOLIC BEVERAGES | TEA, COFFEE, SQUASHES, JUICES, SYRUPS

These are beverages that do not contain alcohol. e.g,  tea, coffee, juices, squashes, syrup, aerated water, natural spring water or mineral water, zobo, ginger drinks, lemonade drink, orange drinks, pineapple drinks, etc. CLASSIFICATION OF NON ALCOHOLIC DRINK Water is essential to human survival. It must be potable and served hygienically. Refreshing drinks: It includes coke,

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catering craft practiceS

INTRODUCTION TO BEVERAGES

Beverages are simply fluids apart from water consumed to stimulate, nourish, refresh the body and can also quench taste. They are alcoholic and non alcoholic. Types of beverages Alcoholic beverages Non alcoholic beverages                              ALCOHOLIC BEVERAGES These are simply beverages that contain some percentage of ethyl alcohol between 1% -75%. It is either obtained by

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