F&B – Basic Food Knowledge Unit 1

Posted By Chef Lino - Knowfood founder write | Category：Basic Food Knowledge

F&B – Basic Food Knowledge Unit 1

WESTERN

DEFERENT MENUS

Breakfast:
a) Continental

b) American

c) A la carte

d) Buffet (Continental/American)

e) Oriental

Lunch:

a) Chinese/Western a la carte

b)Set menus

c)Daily specials

d)Buffet

e)Wagon specials

Dinner:

a)Chinese/Western a la carte

b) Set Menus

c)Daily Specials

d)Buffet

e)Wagon specials

Afternoon Snacks:

a)A la carte

b)High tea menu

WAYS OF PREPARING FOOD

1.Boiled to cook in water at 100°C

2.Broiled to grill

3. Braised to cook slowly in covered pan

4.Baked to cook using dry heat

5.Deepfried to fry totally covered in oil or fat

6.Fried to cook in hot fat or oil

7.Grilled to cook gratinated or over direct heat

8.Panfried to fry without oil or fat

9.Poached to cook in water ynder controlled heat, not boiling water

10.Roasted to cook by dry heat either in an oven or over an open fire

11.Stewed to cook in water or juice, slowly in closed dish

12.Steamed to cook by allowing steam to heat food

13.Sauteed to cook quickly in a little hot oil or fat

14.Smoked To preserve and give a special taste to meat by hanging in Smoke

15.Toasted to brown food by placing it close to heat.

Soup Concerned:

1.lear Soup

Beef /Chicken Consomme + Garnish

Consomme Celestine

2.ream Soup

Sweet Corn Soup

Mushroom Cream Soup

3.Cold Soup
Cold Vichyssoise

Cold Gazpacho

4. Others

Onion Soup ( to serve with GRATED CHEESE)

5.Consomme

Plain Clear Soup

6.Veloute

Food Products Concerned :

Peeled
Cube
Ball
Batter
Trimmed
Sliced
Straw
Cut
Stripe
Olive shape
Shredded
Au Gratin
Salamander
Mashed
Chopped

Sauce Concerned ( Hot Sauce ):
Brown Sauce (W / Meat)
Gravy (W /Meat)
Red Wine Sauce (W/Meat )
White Wine Sauce (W/Seafood ,fish)
White Cream Sauce (W/ White Meat)
Champagne Sauce (W/Seafood ,fish )
Mornay Sauce (W/ Seafood, fish )
Tomato Sauce (W/ Pasta)
Garlic Sauce (W /Seafood )
Bolognaise Sauce (W/Pasta)
Curry Sauce (W/Meat, seafood ,vegetable )
Satay Sauce (W /Skewer)
Sauce Veloute (W/ White meat)
Meuniere Sauce (W/fish)
Melted Butter Sauce (W/ Fish )
Black Pepper Sauce (W /Meat )
Hollandaise Sauce (W/ Steamed vegetable )
Bearnaise Sauce (W/ Steak )
Lemon Butter Sauce (W / Fish )

Cold Sauce Concerned :
Cocktail Sauce (W/ Seafood )
Mayonnaise (W/Sandwich )
Vinaigrette (W/Salad)
French Dressing (W/ Salad )
Thousand Island Dressing (1000)(W/ Salad )
Tartar Sauce (W/ Deepfried Seafood or fish )
Russian Sauce (W/Salad or cocktail)
Roquefort Sauce (Blue Cheese Dressing ) (W/ Salad )

Buffet Concerned ( Cocktail ):
Cocktail Reception
Chafing Dish
Replenishment
Pass Around
Silver Tray
Velvet
Table Cloth
Butter Sculpture
Ice Carving
Vegetable Carving

Juice Concerned:
Fresh Orange Juice

Orange Juice

Lemon Juice

Grapefruit Juice

Pineapple Juice

Apple Juice

Kiwi Fruit Juice

Grape Juice

Tomato Juice (Served w / tabasco,Worcestershire sauce)

Breads Concerned:

French Bread

French Rolls

Rye Bread

Brown Bread

Toast

Muffins

Croissants

Brioches

Danish Pastries

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