Food Catering and Food Service - TLE 10 (4th Quarter)

Catering

the prearranged service of food and drinks to groups for varied situations or occasions

Institutional Catering

service in school or hospital

Transport Catering

service in airplanes, ships, trains, wagons or vans

Social Catering

service during social functions

On Premise

the caterer has his/her own banquet hall and kitchen facilities where the food preparation and service take place

Off premise

the caterer prepares the food in his/her kitchen to be served in another venue

Accommodator

the clients supply all the food and equipment needed while the accommodator prepares and serves the food on the clients premises for a fee

Silverware/Flat ware

Dinner spoon, dinner fork, table knife, salad fork, soup spoon, and dessert teaspoon, etc

Glass wares

tumbler, juice glass, and champagne glass, etc

China wares/Dinner wares

dinner plates, soup plates, platter, cups and saucer, bread and butter plates, etc

Table linens

tablecloth, table napkins (18-24 inches), top cloth, and table sheet, etc

Apprenticeship

term for on-the-job training (OJT)

Cooking

exposure of food to intense heat by three methods such as conduction, convection, or radiation

Conduction

the transfer of heat through direct contact from one substance to another

Convection

Heat is spread by the movement of air, steam or liquid

Radiation

involves the transfer of energy by waves from the source of the food

Factors for a successful catering business

Creativity, Quality of food, Record Keeping, Management Skills and Professionalism

Transporting tools and equipment

Catering box, Truck, Van and Trolleys

basic cooking equipment

Range, Oven, Steamer, Fryer, Preparation table, Electric Blender, Coffee maker, Kettles, etc.

examples of conduction

Grilling, Frying and boiling

examples of convection

baking and steaming