SS 1 Catering Craft

In the context of dining, the term “cover” has two main meanings. Traditionally, it refers to the practice of draping a large white napkin over the entire course and dishes, symbolizing that precautions have been taken to prevent guest poisoning.   In modern food service, a “cover” denotes the specific place setting for an individual’s […]

Table Laying Procedure The process involves covering restaurant/dining tables with clean, crisp, and well-starched linen tablecloths and napkins, enhancing the room’s attractiveness. It’s essential to minimize handling to avoid creasing, ensuring proper table cloth placement on the first attempt.   Table Cloth Placement: Before laying the table cloth, ensure the table and chairs are correctly

This service operates in a different location that is not specifically designed for its purpose, with food and drinks brought directly to the customer.   There are Various Specialized Services Tray Service: Providing whole or part of a meal on a tray to customers, such as in hospital beds, inside trains, aircraft seats, etc. Trolley

Self Service Self-service is a common feature in cafeterias and canteens, where customers or guests take charge of serving themselves with minimal assistance from waitstaff.   Types of Self Service Cafeteria/Counter Service: Customers queue at a service counter, selecting their menu items before placing them on a tray. They gather utensils and find tables for

Food Service Food service involves the preparation, delivery, and serving of ready-to-eat foods/meals in catering establishments. It is essentially the presentation of prepared meals to diners/guests.   Types Of Food Service Table Service Self Service Specialized Service   Table Service Table service is a type of service where the customer is served at a set

Housekeeping involves creating a tranquil, comfortable, safe, and aesthetically pleasing environment. In a hotel, the housekeeping department, an operational unit, is responsible for maintaining cleanliness, upkeep, and enhancement of the entire property, including guest rooms, public areas, back areas, and surroundings.   The department ensures a clean and comfortable environment, directly influencing a guest’s experience.

This pertains to the collaborative team that operates on a shift basis under the chef de cuisine (head chef) within the kitchen.   Head Chef (CHEF DE CUISINE) The head chef primarily handles supervisory and administrative duties in larger establishments. However, in smaller establishments with fewer staff, they also engage in food preparation as needed.

Bar Personnel And Their Functions Bar manager: The bar manager, reporting directly to the F & B manager and collaborating closely with the restaurant manager, is responsible for overseeing the entire bar operation. Key duties include ensuring the bar stocks all listed drinks, supervising bar operations, managing mis-en-place, and ensuring adequate bar equipment provision.  

In contemporary food and beverage establishments, various methods are employed to manage staff, and distinct terminology is used to describe their roles. The deployment of staff in such establishments depends on factors like the type of establishment and the specific service method in use. There are four essential requirements for deploying staff, although these may

Measuring Equipment/Tools Measuring equipment plays a crucial role in determining quantities of food items, ensuring consistency, recipe balance, quality requirements, accurate seasoning, and other necessary measurements in catering.   Standard tools: Manual kitchen scale Liquid measuring cups Measuring spoons Digital food scales Electronic kitchen scales Ladles, etc.   Local tools: Tins (e.g., milk tins, tomato

Baking Baking involves cooking food with dry heat in a preheated space using direct radiation, typically in an oven. The method employs dry heat, and the food is surrounded by a flow of hot air, which cooks it. Baking is particularly suitable for items like cakes, pastries, bread, and biscuits.   Rules for Baking: Preheat

Stewing Stewing involves cooking food slowly in a covered pan with minimal liquid over an extended period. The dish is served with the retained water. This method is commonly employed in preparing various types of soups. Stewing maintains a simmering temperature of about 90-96ºC, whereas boiling reaches 100ºC. Foods suitable for stewing include fresh and

Boiling Cooking food in boiling water involves using enough water to cover the food, heating it to boiling point. This method is commonly employed for various foods such as root vegetables, meat, fish, eggs, legumes, pulses, and cereals.   Reasons for Boiling: To soften food. To extract nutrients from food. To preserve nutrients in food.

Food Cooking The process of cooking involves applying heat to foods, and preparing them for consumption by making them palatable, digestible, attractive, and safe. Essentially, cooking is the transfer of energy from a heat source to food, causing physical and chemical changes.   Cooking Principles – Heat Transfer Heat transfer is the movement of heat

Flour Flour is the result of grinding whole wheat (or any other cereal) into a powder through the milling process. Milling involves crushing and grinding grains into powder using a machine. Cereal flours can be categorized into low extraction rate or high extraction rate. Wheat is the most commonly used cereal for flour. Low Extraction