SS 2 Catering Craft Practices

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 can be changed from one form to another. The total amount of energy before and after the change remains the same. This observation is stated […]

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.       Usually, rate of reaction is determined experimentally by measuring change in concentration of one of the components in the reaction with time. Thus, Rate of reaction = change

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, and the West Indies named Sumatra. Brazil is the world’s largest grower of coffee, Columbia is second, the Ivory Coast is third and Indonesia is fourth. THE RULES TO

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, religion or a specialized food itself. The specialty could be ethnic, i.e. food in the menu could reflect Chinese, Indian, Igbo, Hausa, Yoruba, Greek,Africa or

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 the alacarte, table d’hote and plat du jour menu, each being priced according to type.This implies that the meals could be individually priced, i.e. ala

LUNCH This 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, carte du jour, continental menu or local menu. The soup or protein is always served first. LUNCHEON This is a midday meal, served as

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 foods should be avoided.Breakfast should be able to sustain an individual until lunch. In catering establishments e.g. breakfast in hotels may be served in the

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 bought, prepared, and served in large quantities to people of varying tastes and requirements. Menu planning is important for meeting the nutritional requirements of family

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 courses.  Each is made up of a variety of dishes, anything from 10-40 in number. The first set of dishes was placed on the table