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- FULLY EXPLANATION
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
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
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 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 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
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 and Spices
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 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
ENERGY Energy is defined as the ability to do work. It exists in different forms like: heat, light, sound, electrical, potentials (stored), kinetic etc. LAWS OF CONSERVATION OF ENERGY Energy… Read More »EXOTHERMIC AND ENDOTHERMIC REACTIONS
Coffee is produced from the roasted beans of the coffee tree, and is grown and exported from regions such as South America, India, the Middle East, the West Indies named… Read More »COFFEE MAKING SERVICE
This is also known as a specialty menu.It can be a set priced menu or individually priced menu or individually priced dish specializing in the food of a particular country,… Read More »PLAT DUJOUR | Hausa Dishes, Igbo Dishes, Yoruba Dishes, FOREIGN DISHES & European Dishes
Carte du jour means menu of the day. It refers to a special menu offered to the guests that is different from those on the menu card. This menu combines… Read More »CARTE DUJOUR MENU
LUNCH is the main meal of the day. It is taken in the afternoon as the midday meal. Lunch is wider in scope as it could include plate du jour,… Read More »LUNCHEON AND DINNER | FULL EXPLANATION
Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy… Read More »BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)
A menu is a list of dishes served or available to be served at a meal. It can also be referred to as a selling aid. TYPES OF MENU A’LA… Read More »TYPES OF MENU | TYPES, EXAMPLES, ADVANTAGES & DISADVANTAGES
MENU PLANNING This is an act of deciding in advance the types of foods or dishes to be included in a meal. This is necessary when food has to be… Read More »FACTORS THAT AFFECT MENU PLANNING | ADVANTAGES, FACTORS, REQUIREMENT & VEGETARIANISM
ORIGIN OF MENU The menu is primarily a selling aid. Originally the bill of fare (English) or menu (French) was not presented at the table. Banquets generally consisted of two… Read More »MEANING AND SCOPE OF MENU | ORIGIN, FUNCTIONS, MEANING, SCOPE & CLASSIC SEQUENCE
FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS S/NO ENGLISH FRENCH 1 Head waiter/captain/supervisor Maitre d’ hotel 2 Station waiter Chef De Rang 3 Kitchen porter Le Garcon De… Read More »FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS
Advanced deposit: A deposit paid by a guest prior to guarantee a room reservation. Allotment: The number of room set aide for a particular purpose, such as group sales on… Read More »COMMON WORD USED IN CATERING AND HOPITALITY INDUSTRIES SAND THEIR MEANING.