TLE PURCHASING ANDPREPARING INGREDIENTSACCORDING TO RECIPE

89問 • 1年前

Someone_ 98

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問題一覧

one of the most important activities in home and in any food establishment.

purchasing food and supplies

ESSENTIAL GUIDELINES OF AN EFFECTIVE PURCHASING PROGRAM

buy the right quantity, buy the right quality, buy at the right price

a series of activities that start from washing, peeling, and cutting of good quality foods for cooking.

meal preparation

is a composite of several criteria determined by stimuli coming from food and the attitude attached by the consumer to the food.

food quality

is considered good to eat if it is nutritious, palatable, sanitary, digestible, and economical.

food

FOOD CLASSIFICATIONS

perishable food, semi perishable food, staple or non perishable food

includes meat, poultry, fish, milk, eggs, and many raw fruits and vegetables. all cooked foods are considered perishable foods.

perishable food

these foods, if properly stored and handled, may remain unspoiled for six month to about one year.

semi perishable food

food such as sugar, dried beans, spires and canned good do not spoil unless they are handled carelessly.

staple or non perishable food

is a list of prepared foods offered to customers from which they choose their needs.

is an important aspect of any food service operation. It includes activities that involve developing well balanced menus, purchasing food supplies, preparing, and serving food.

menu planning

an outline of food to be served for each meal. It incudes the three meals of the day; breakfast, lunch, and supper. In some restataurants, in between meals or snacks are included.

meal pattern

KINDS OF MENU

table d’hote, set, ala carte, function, buffet, cyclic, static, prix fixe, du jour

printed list of food items offered in a restaurant. it reflects the image of the restaurant and must be attractively displayed, well balanced, and easily read. The language used in menu card help customers with their food choices, especially with unfamiliar or foreign sounding dishes.

menu card

Types Of Menu Cards

tall and skinny, mini booklet, fan, square

this menu is a set menu and is suitable for small to medium sized functions.

table d’hote

____ menu has been pre-determined usually by the host of the function or event.

set

this term means "from the card". This type of menu includes several sections including entree, main, and dessert which the customer can select any combination from as they wish

ala carte

Guidelines to keep food safe

clean, seperate, cook, chill, purchasing

factors of menu planning

customers to be served, number of people to be served, child customers to be considered, food budget, physical facilities and layout, occasion and style of service, market conditions, menu combinations

objectives of an effective purchsing program

buy products best suited for the menu, buy the proper quantity of items, pay for the proper quantity of items, deal with only reputable and dependable suppliers

factors that affect food quality

freshness of the food when it reached the grocery store, length of time and the temperature at which it was held before purchasing, temperature of food storage areas, Humidity level in food storage areas, Type of storage container or packaging where the food is stored in, Characteristics of the food item

when a recipe is made with a different proportion of ingredients to account for a different number of people than the recipe feeds.

quantifying recipe

is a procedural text which logically sets out the steps required to create a

standard recipe

In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into the following groups.

dry heat methods, moist heat methods, combination cooking methods

those in which heat is conducted by hot air, hot metal, radiation, or hot fat. Such methods of cooking are baking, steaming, grilling, and roasting.

dry heat methods

food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space acts on the food and cooks it.

baking

method of cooking where high heat is applied directly above or below the food such as a barbecue or in a grill pan over high heat on the stove top. seals in the flavor of the food creating a rich, smoky taste.

grilling

method of cooking where direct heat is applied the food. The heat seals the outside part of the food and the juice inside or chicken.

roasting

method of cooking food in hot fats or oils usually done with a shallow oil bath in a pan over a fire or deep fat frying. This is a method where food is completely immersed in a deeper vessel of hot oil.

frying

method where food is cooked in a frying pan with a little amount of oil or fat.

shallow frying

method where a lot of oil or fat is used to cook the food. The oil or fat is usually put into a deep pan and heated to a boiling point

deep frying pa

-method of cooking where meat cutlets, fish, or chicken pieces are marinated with spices and tenderizers before they are cooked. A sheet of metal with stands is heated up and coal is used to cook the food. The food is then turned over a couple of times before it is dished out.

barbequing

method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted.

basting

cooking method in which food is cooked directly under high heat. Scallops or steaks can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior.

broiling

method of cooking that uses a small amount of fat in a shallow pan over relatively high heat. The oil is heated and the ingredients added in succession. The ingredients are usually cut into small pieces or thinly sliced to facilitate quick, even cooking.

sauteing

These methods are those in which heat is conducted to the food product by water or water-based liquids such as stocks and sauces or by steam.

moist heat methods

most common and simplest method of cooking. With this method of cooking, enough water is added to food and then cooked over the fire. The action of the heated water cooks the food.

boiling

cooking method where ingredients-often including fish-are placed in a bag made of parchment paper before being baked in an oven.

en papillote

method of cooking where food is cooked above boiling water so it actually cooks in the steam that rises off the water resulting in crisp and brightly colored vegetables that retain a lot of their nutrients.

steaming

-involves a quick dip into boiling water just to remove some of the rawness or bite of delicate vegetables.-involves a quick dip into boiling water just to remove some of the rawness or bite of delicate vegetables.

blanching

method of gently cooking food in a covered pot with just a small amount of acid ingredient like lemon juice and some herbs. The pan is covered to absorb the steam released by the liquid during the cooking process.

pan steaming

method of cooking food in boiling water for only a short amount of time to retain the color, help preserve nutrients, and to firm foods such as vegetables.

parboiling

type of moist-heat cooking technique that involves cooking by submerging food in liquid, such as water, milk, stock, or wine.

poaching

These are methods that incorporate both dry- and moist-heat cooking.

combination cooking methods

a slow cooking method where ingredients are seared or browned in fat or oil and then simmered in a small amount of liquid until tender.

braising

method where food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced, or cubed and added to the pot.

stewing

dry heat methods

baking, grilling, roasting, frying, barbequing, basting, broiling, sauteing

moist heat methods

boiling, en papillote, steaming, blanching, pan steaming, parboiling, poaching

combination cooking method

braising, stewing

pronciples of successful dining operations

good food, prompt and courteous service, Well-balanced and varied menus, reasonable prices, adequate facilities

arranged around the front of the house (area that is visible to the publie) and the back of the house (area reserved farthe staff.

restaurant plan

—-where foods that are boxed, tinned, or in sacks are stored. Tea, coffee, chocolate, sugar, fruit juices, preserves, biscuits, etc. are stored here.

dry store room

contains perishable foods such as meat, poultry, fish fruit, and vegetables.

refrigerator room

-where tablecloths, napkins, place mats, aprons, waiters' cloths, table skirts, table covers, glass towels, bread baskets, menu holders, etc. are kept clean and ready to use.

linen room

-contains complete stocks of silverware, chinaware, glassware, cutlery, ice buckets, coolers, bowls, trays, etc.

silver room

-part of the service area equipped with dishwasher and drying appliances used by the staff to wash glasses, pots and pans, cutlery, plates, cups and saucers, etc.

washup room

a store room includes

dry store room, refrigerator room, linen room, silver room, wash up room

A typical hotel dining room is furnished with tables, chairs, and storage furniture for trays and tableware. A counter for serving hors d'oeuvres, shellfish, juice, or salads may also be used for the service of soup and sandwiches, or beverages and desserts.

furnishing

Many restaurants allot space for sideboards or serving stands. Special shelves may be provided for other dining room needs. It is essential to have items such as tableware, china items, water and wine glasses, cups and saucers for tea and coffee, coffeepot, hot water burners, ice, table linen, butter plates and different condiments comprising of sauce, syrups, sugar, vinegar and oil, relish, salt, etc.

equipment

GUIDELINES IN SETTING UP FURNITURE

leave adequate space between tables, make the wait station portable, use room dividers, sit in every seat, select sturdy furniture, decide how loud is too loud, select appropriate window coverings

RESTAURANT STYLES OF SERVICE

modern american plated, classical French, russian, family style, butler, english

arrangement of plates, silverware, and glassware on a table

table setting

requires that the cutlery for the meal is laid before each course is served.

ala carte

considers that cutlery should be arranged so that each course is catered for.

table d’hote

table setting styles

formal, casual, buffet

Foods are arranged on tables and guests move along the line to serve themselves.

buffet

This table setting is designed for everyday use and is suitable for any meal.

casual

Table setting typically done for festive family dinners, holiday celebrations, weddings, and semi-formal events.

formal

means "from the card".

ala carte

menu consists of two to three courses chosen by the host of the event.

function

menu is a popular option in establishments such as hotels, pubs, and clubs where a large number of guests look for good food and value for money.

buffet

—this type of menu is suitable for establishments where regular customers are served.

cyclic

most common type of menu that remains unchanged for a long period of time.

static

type offers several courses (usually with choices) for one fixed price.

prix fixe

translates to "of the day,"

du jour

Factors of Meal Servicr

Type of establishment, Type of food or menu being served, Cost of meal or food, Time available for the meal, Type of customer, Number of customers expected, Availability of skilled serving staff

main methods of service

table, counter, personal

meals served to seated guests

table

meals collected by guests

counter

delivered meals

personal

elegant way of decorating tables

table skirting

types of table skirts

gathered/shirred, knife pleat, box pleat, french box pleat, plastic, fringe , swag

helps set the theme of the decorations and brings extra decorations to the room. It refers to any central or important object in a collection of items.

centerpiece

improves the ambience of any occasion such as a wedding, birthday, or other events.

flower arrangement

STYLES OF FLOWER ARRANGEMENTS

oriental, traditional/western, modern

emphasizes the lines in the floral arrangement.

oriental

emphasizes the use of many flowers in the floral arrangement.

traditional/western

uses no rules at all and based on the taste of the floral designer.

modern

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問題一覧

one of the most important activities in home and in any food establishment.

purchasing food and supplies

ESSENTIAL GUIDELINES OF AN EFFECTIVE PURCHASING PROGRAM

buy the right quantity, buy the right quality, buy at the right price

a series of activities that start from washing, peeling, and cutting of good quality foods for cooking.

meal preparation

is a composite of several criteria determined by stimuli coming from food and the attitude attached by the consumer to the food.

food quality

is considered good to eat if it is nutritious, palatable, sanitary, digestible, and economical.

food

FOOD CLASSIFICATIONS

perishable food, semi perishable food, staple or non perishable food

includes meat, poultry, fish, milk, eggs, and many raw fruits and vegetables. all cooked foods are considered perishable foods.

perishable food

these foods, if properly stored and handled, may remain unspoiled for six month to about one year.

semi perishable food

food such as sugar, dried beans, spires and canned good do not spoil unless they are handled carelessly.

staple or non perishable food

is a list of prepared foods offered to customers from which they choose their needs.

is an important aspect of any food service operation. It includes activities that involve developing well balanced menus, purchasing food supplies, preparing, and serving food.

menu planning

an outline of food to be served for each meal. It incudes the three meals of the day; breakfast, lunch, and supper. In some restataurants, in between meals or snacks are included.

meal pattern

KINDS OF MENU

table d’hote, set, ala carte, function, buffet, cyclic, static, prix fixe, du jour

menu card

Types Of Menu Cards

tall and skinny, mini booklet, fan, square

this menu is a set menu and is suitable for small to medium sized functions.

table d’hote

____ menu has been pre-determined usually by the host of the function or event.

set

this term means "from the card". This type of menu includes several sections including entree, main, and dessert which the customer can select any combination from as they wish

ala carte

Guidelines to keep food safe

clean, seperate, cook, chill, purchasing

factors of menu planning

objectives of an effective purchsing program

buy products best suited for the menu, buy the proper quantity of items, pay for the proper quantity of items, deal with only reputable and dependable suppliers

factors that affect food quality

when a recipe is made with a different proportion of ingredients to account for a different number of people than the recipe feeds.

quantifying recipe

is a procedural text which logically sets out the steps required to create a

standard recipe

In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into the following groups.

dry heat methods, moist heat methods, combination cooking methods

those in which heat is conducted by hot air, hot metal, radiation, or hot fat. Such methods of cooking are baking, steaming, grilling, and roasting.

dry heat methods

food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space acts on the food and cooks it.

baking

grilling

method of cooking where direct heat is applied the food. The heat seals the outside part of the food and the juice inside or chicken.

roasting

frying

method where food is cooked in a frying pan with a little amount of oil or fat.

shallow frying

method where a lot of oil or fat is used to cook the food. The oil or fat is usually put into a deep pan and heated to a boiling point

deep frying pa

barbequing

method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted.

basting

cooking method in which food is cooked directly under high heat. Scallops or steaks can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior.

broiling

sauteing

These methods are those in which heat is conducted to the food product by water or water-based liquids such as stocks and sauces or by steam.

moist heat methods

most common and simplest method of cooking. With this method of cooking, enough water is added to food and then cooked over the fire. The action of the heated water cooks the food.

boiling

cooking method where ingredients-often including fish-are placed in a bag made of parchment paper before being baked in an oven.

en papillote

steaming

blanching

pan steaming

method of cooking food in boiling water for only a short amount of time to retain the color, help preserve nutrients, and to firm foods such as vegetables.

parboiling

type of moist-heat cooking technique that involves cooking by submerging food in liquid, such as water, milk, stock, or wine.

poaching

These are methods that incorporate both dry- and moist-heat cooking.

combination cooking methods

a slow cooking method where ingredients are seared or browned in fat or oil and then simmered in a small amount of liquid until tender.

braising

method where food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced, or cubed and added to the pot.

stewing

dry heat methods

baking, grilling, roasting, frying, barbequing, basting, broiling, sauteing

moist heat methods

boiling, en papillote, steaming, blanching, pan steaming, parboiling, poaching

combination cooking method

braising, stewing

pronciples of successful dining operations

good food, prompt and courteous service, Well-balanced and varied menus, reasonable prices, adequate facilities

arranged around the front of the house (area that is visible to the publie) and the back of the house (area reserved farthe staff.

restaurant plan

—-where foods that are boxed, tinned, or in sacks are stored. Tea, coffee, chocolate, sugar, fruit juices, preserves, biscuits, etc. are stored here.

dry store room

contains perishable foods such as meat, poultry, fish fruit, and vegetables.

refrigerator room

-where tablecloths, napkins, place mats, aprons, waiters' cloths, table skirts, table covers, glass towels, bread baskets, menu holders, etc. are kept clean and ready to use.

linen room

-contains complete stocks of silverware, chinaware, glassware, cutlery, ice buckets, coolers, bowls, trays, etc.

silver room

-part of the service area equipped with dishwasher and drying appliances used by the staff to wash glasses, pots and pans, cutlery, plates, cups and saucers, etc.

washup room

a store room includes

dry store room, refrigerator room, linen room, silver room, wash up room

furnishing

equipment

GUIDELINES IN SETTING UP FURNITURE

leave adequate space between tables, make the wait station portable, use room dividers, sit in every seat, select sturdy furniture, decide how loud is too loud, select appropriate window coverings

RESTAURANT STYLES OF SERVICE

modern american plated, classical French, russian, family style, butler, english

arrangement of plates, silverware, and glassware on a table

table setting

requires that the cutlery for the meal is laid before each course is served.

ala carte

considers that cutlery should be arranged so that each course is catered for.

table d’hote

table setting styles

formal, casual, buffet

Foods are arranged on tables and guests move along the line to serve themselves.

buffet

This table setting is designed for everyday use and is suitable for any meal.

casual

Table setting typically done for festive family dinners, holiday celebrations, weddings, and semi-formal events.

formal

means "from the card".

ala carte

menu consists of two to three courses chosen by the host of the event.

function

menu is a popular option in establishments such as hotels, pubs, and clubs where a large number of guests look for good food and value for money.

buffet

—this type of menu is suitable for establishments where regular customers are served.

cyclic

most common type of menu that remains unchanged for a long period of time.

static

type offers several courses (usually with choices) for one fixed price.

prix fixe

translates to "of the day,"

du jour

Factors of Meal Servicr

Type of establishment, Type of food or menu being served, Cost of meal or food, Time available for the meal, Type of customer, Number of customers expected, Availability of skilled serving staff

main methods of service

table, counter, personal

meals served to seated guests

table

meals collected by guests

counter

delivered meals

personal

elegant way of decorating tables

table skirting

types of table skirts

gathered/shirred, knife pleat, box pleat, french box pleat, plastic, fringe , swag

helps set the theme of the decorations and brings extra decorations to the room. It refers to any central or important object in a collection of items.

centerpiece

improves the ambience of any occasion such as a wedding, birthday, or other events.

flower arrangement

STYLES OF FLOWER ARRANGEMENTS

oriental, traditional/western, modern

emphasizes the lines in the floral arrangement.

oriental

emphasizes the use of many flowers in the floral arrangement.

traditional/western

uses no rules at all and based on the taste of the floral designer.

modern