Beruflich Dokumente
Kultur Dokumente
Chapter 1 ................................................................................................................................................ 2
Nutrition ............................................................................................................................................. 2
Chapter 2 ................................................................................................................................................ 3
Cooking methods................................................................................................................................ 3
Foods in Catering Operations ............................................................................................................ 4
Restaurant Services ............................................................................................................................ 4
Chapter 3 ................................................................................................................................................ 5
Meat, Poultry & Game ....................................................................................................................... 5
Chapter 1
Nutrition
Calories are defined as the amount of energy or heat required to raise the temperature of 1g of
water by 1.
4 Sources: Carbohydrates, Proteins, Fats & Alcohol
Simple carbohydrates & Complex Carbohydrates
Simple Carbohydrates: Glucose & Fructose
Complex Carbohydrates: Starches
Complex Carbohydrates are healthier. More nutrients & Fibre.
Fibre: Soluble & Insoluble
Fat essential in dissolving fat soluble vitamins.
Fats digested slowly, slows down digestion of carbohydrates, enhance food flavour
Fats: Saturated & Unsaturated.
Saturated Fats
Unsaturated Fats
Cholesterol required to build & maintain cell membranes. All animal fats contains cholesterol
Keep cholesterol as low as possible.
Proteins are the building blocks of the body. Essential for growth & maintenance of body tissues.
Consists of amino acids.
Alcohol has no nutritional value. Made by yeast & sugar.
Vitamins are essential for regulating body functions, only present in small amount of food. Do not
supply energy but needed to utilise energy. Lack of vitamins will cause deficiency disease. Water/ fat
soluble
Water-Soluble
Fat-Soluble
Vitamin C &B
Vitamin A, D, E & K
Minerals are essential for regulating body processes. Too much minerals are harmful.
Chapter 2
Cooking methods
Dry Heat
Grilling
Broiling
Roasting
Baking
Saut / Stir-fry
Pan Fry
Shallow fry
Deep Fry
Moist Heat
Steam
Boil
Simmer
Poached ( Gentle method)
Blanch
Braising
Stewing
Smoking
Dry heat
Presentation
Aromatic smells
Pickling
Put in a jar.
Institutional Catering
Contract feeder
Time & Money saving for client
Pays business to provide food bound by contract.
Eg, Hospitals, Airlines
Restaurant Services
American Service
Plate service
Guests seated
Foods pre-portioned, served by the left.
Used dishes & glasses removed by the right
Advantage: Portion control, less service skills needed
Disadvantage: Less personal service
Family-Style Service
Guests seated
Large serving platters
Guests help themselves
Advantages: Casual, Requires few servers
Disadvantages: Difficult to maintain food temperature, Sharing platters
Reception
Buffet
Chapter 3
Meat, Poultry & Game
Beef
o Definition of bovines
o Selection Criteria
Veals
o Defination
o Selection Criteria
LAMB
o Definition
Lamb: Young sheep under 12 months of age which does not have any
permanent incisor teeth
Mutton: Female/ Castrated male have more than 2 permanent incisors teeth
o Selection Criteria
Poultry
o Definition
o
o Selection Criteria
Breast: Plump
Breast bone: Pliable
Skin of Leg: Smooth
Overall skin: White
Flesh: Firm
Game
o Definition
o Furred
o Exotics