Post Views: 0 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… Read More »STANDARD AND LOCAL MEASURING EQUIPMENT- FULLY EXPLANATION
Post Views: 0 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… Read More »METHODS OF COOKING – DRY HEAT, Baking, Roasting & Grilling
Post Views: 0 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.… Read More »METHODS OF COOKING: Stewing, Frying, advantages & disadvantages
Post Views: 0 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… Read More »METHODS OF COOKING: Boiling, Poaching & Steaming
Post Views: 0 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… Read More »COOKING OF FOODS
Post Views: 0 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… Read More »FLOUR COOKERY: Types of flour, Raising Agents & Flour mixtures
Post Views: 0 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.… Read More »FOOD COMMODITIES: Cereal, Pulses, Herbs and Spices
Post Views: 0 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… Read More »FOOD COMMODITIES: Milk, Vegetables and Fruits
Post Views: 0 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… Read More »FOOD COMMODITIES: EGG, USES OF EGGS, METHOD OF COOKING EGGS & Fish,
Post Views: 0 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.… Read More »FOOD COMMODITIES: MEAT, POULTRY, GAME, & TYPES OF MEAT
Post Views: 0 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… Read More »EXOTHERMIC AND ENDOTHERMIC REACTIONS
Post Views: 0 MEANING OF RATE OF REACTION The rate of a chemical reaction is the number of moles of reactants converted or products formed per unit time. … Read More »RATE OF REACTION | MEANING, WAYS, RATE CURVE, COLLISION THEORY & EFFECT
Post Views: 0 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… Read More »COFFEE MAKING SERVICE
Post Views: 0 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… Read More »PLAT DUJOUR | Hausa Dishes, Igbo Dishes, Yoruba Dishes, FOREIGN DISHES & European Dishes
Post Views: 0 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.… Read More »CARTE DUJOUR MENU
Post Views: 0 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… Read More »LUNCHEON AND DINNER | FULL EXPLANATION
Post Views: 0 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… Read More »BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)
Post Views: 1 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… Read More »TYPES OF MENU | TYPES, EXAMPLES, ADVANTAGES & DISADVANTAGES
Post Views: 0 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… Read More »FACTORS THAT AFFECT MENU PLANNING | ADVANTAGES, FACTORS, REQUIREMENT & VEGETARIANISM
Post Views: 0 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… Read More »MEANING AND SCOPE OF MENU | ORIGIN, FUNCTIONS, MEANING, SCOPE & CLASSIC SEQUENCE