TLE cookery 8 food service

soups

usually served at the start of a meal, and sometimes considered as appetizers

bouillon

french word for broth. this is the base from which all clear soups are made

consommé

sparkling broth which uses the technique “clarifying”

vegetable soups

contain a general amount of diced or cubed vegetables and sometimes meat and cereals

cream soups

most craved kind of soup

purées

soups that are thickened by puréeing one or more of their ingredients with or without milk or cream added

bisques

made from shellfish with cream added

chowders

soups made from fish, shellfish, and vegetables and usually with milk and potatoes

specialty soups

soups native to a particular country or reign

sinigang

famous in the Philippines

french onion soup

most popular and the simplest of all french soups

olla podrida

famous soup of spain

wanton

chicken, shrimp, and spinach soup from china

bouillabaisse

famous soup from france and new orleans

gazpacho

cold soup from spain and portugal

appetizers

is a refreshing simple food or drink offered before the meal to guests as soon as they arrive. they are also called starters and they are a common accompaniment to cocktails

canapés

small open faced sandwiches

hors d’oeuvres

small bits of marinated fish, hard cooked eggs, pickles, sardines, fruits, and vegetable slices as base

crudites

a type of finger food made from raw vegetable sticks and served with dipping sauce

bread

the function of this in a sandwich is to provide casing for the food inside

spreads

are used in sandwiches to protect the bread from soaking up moisture from filling

filling

is the heart of the sandwich

salads

a mixture containing a specified ingredient served with a dressing

cabinet

includes the drawers and the extension leaf

stand or steel framework

includes the belt guide, treadle, drive wheel, pitman rod, drive wheel shank and leg

the head

includes the arm, balance wheel, bobbin winder, face plate, feed dog, regulator, needle clamp, pressure bar, pressure bar filter, shuttle, spool pin, stitch regulator, stop motion screw, thread guide, thread take-up lever, throat plate, upper tension, bobbin and bobbin case

waist measurement (WM)

taken around the hip bone

HM

taken around the fullest part of the hips

LSP

measured along the side below the waistband to the length of short pants

hen circumference or leg hole (HC)

taken around the fullest part of the thigh

crotch or rise

measure by placing a ruler under the crotch then below the waistband