F&B – Basic Food Knowledge Unit 1
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