Studied by 2 people
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
Note
Flashcard