eTesting Guide: Senior Cabin Crew Food and Beverage Study Notes
Culinary Terms and Food Preparation Techniques
In the culinary arts, specifically within the context of the Senior Cabin Crew (SCC) eTesting Guide, various cooking methods and definitions are essential for food knowledge. Potato Lyonnaise (MLP) is defined as a dish of potatoes fried in butter with onions. Other potato-based dishes include Dauphinoise potatoes, which are sliced potatoes baked in milk, cream, and cheese, and Ragda Patties, which consist of potato and pea. The process of dicing refers to cutting food into small, equal-sized cubes, while julienne is a food preparation technique involving precise cutting of food into thin, matchstick-like strips. If food is cut into neat barrel shapes, it is known as turning. Stir frying involves frying quickly in a little hot fat, whereas sautéing is to cook in a small amount of fat, turning and browning on each side with less fat than frying. Simmering is defined as slowly cooking food in liquid just below the boiling point. Roasting is to cook in an oven by means of a combination of convection and radiation. In contrast, broiling is to cook by exposing food to direct heat, such as on a gridiron over the heat or in an oven under the heat. Poaching refers to cooking in water that bubbles lightly to prevent overcooking.
Specific meat cuts and preparations include the escalope, which is a thin, boneless slice of meat. A filet mignon is described as a lean and tender small round steak cut from the thin end of the fillet along the back of the animal. In terms of sauce preparation, a Hollandaise sauce is made by adding melted or clarified butter and lime juice to whisked egg yolks and heating them gently. A Mornay sauce is made from a béchamel base enriched with grated cheese, egg yolk, mustard, and cream. Various salad dressings are also characterized by their specific ingredients: French dressing is made from wine vinegar, mustard powder, salt, pepper, vegetable oil, sugar, and chopped onion, while Italian dressing consists of mustard, salt, pepper, olive oil, and lime juice.
Special Meal Codes (SPML) and Dietary Requirements
The IATA special meal codes (SI/ October 2025) are crucial for managing passenger dietary needs. A VGML refers to a strict European vegetarian meal containing no animal products of any type (Vegan). A VGML or VJML (Vegetarian Jain Meal) is designed for passengers who are strict vegetarians, with the Vegan specifically avoiding all food from the animal kingdom, including eggs and dairy products. A VOML is a Vegetarian Oriental Meal. The VLML (Vegetarian Lacto-Ovo Meal) is a non-strict vegetarian meal prepared with dairy products that does not contain any type of fish or meat. An AVML stands for Asian Vegetarian Meal. For health-related dietary requirements, the DBML (Diabetic Meal) follows dietary guidelines by offering low energy, high dietary fiber, and controlled sugar content. The NLML (Non-Lactose Meal) omits all foods containing milk, whey, curd, or skim milk. The LCML stands for Low Calorie Diet Meal, while PFML stands for Peanut Free Meal. The GFML (Gluten-Free Meal) strictly prohibits the offering of regular bread rolls.
Starting in 2026, new SPML codes NFML and PFML will be added to respond to dietary needs. It is noted that crew special meals can be requested for LSML, LCML, and VLML, but not for FPML (Fruit Platter Meal). Regarding religious requirements, a Kosher meal (meaning "fit and proper" in Hebrew) must remain sealed until the passenger allows it to be opened; crew must never transfer food and equipment from the box to the tray before serving. Furthermore, cream products must not be offered if any meat is served to a Kosher passenger. Hindu cuisine permissible meats include lamb, goat, chicken, and fish, while avoiding beef. Specific flights, such as BKK-ISB/KHI/LHE V.V., do not require Muslim passengers to order Muslim meals as the standard catering is already compliant.
Beverages: Wines, Spirits, Coffee, and Tea
Beverage knowledge for cabin crew includes understanding the "body" of a wine, which is the weight and texture of the wine in the mouth. Serving temperatures are specific: champagne should be served at and white wine at . During cheese and fruit service, crew should offer red wine and port. Spirits such as cognac and whisky are produced through distillation. Vodka is characterized as being odorless, tasteless, colorless, and smooth. Cocktail recipes include the Shandy, made of chilled beer and lemonade; a Virgin Mary (non-alcoholic) or Bloody Mary; and a Negroni Sbagliato, which is garnished with an orange slice. A Kalimotxo is made with Coca Cola, Italian Red Wine, and an orange slice (port wine is not used). The RRV cocktail uses rose syrup. Note that the "Legacy Reborn" cocktail is not served in Thai Airways economy class.
Coffee and tea service involves various preparations. Doi Tung Coffee is an Arabica coffee using Royal Highland Single Origin beans for the "Good Taste for a Good Cause" project. An Americano is made by diluting espresso with three parts hot water. A Latte consists of espresso with steamed milk filled to three-quarters and topped with frothed milk, whereas a Cappuccino is made with equal parts espresso, steamed milk, and milk foam. A Macchiato is also a variant of espresso-based coffee. For tea, Earl Grey is a blend flavored with oil of bergamot and is often served during afternoon tea service. Japanese Green tea is made from fresh leaves dried immediately after picking to stop oxidation and inactivate enzymes, resulting in a light greenish-yellow color. When serving green tea, it should have a clear green color; it is incorrect to use boiling water or offer it with sugar and milk.
Global Cuisine and Ingredients
International cuisine items identified in the guide include Malai Tikka, which is creamy yoghurt chicken. Japanese cuisine features Ikura (salmon roe) and Soba noodles made from buckwheat flour. Italian items include Prosciutto (an Italian ham), Tiramisu (a layered dessert with coffee and mascarpone), and Risotto (a rice dish cooked with broth to a creamy consistency). Stuffed pasta with filling between two layers of dough is called ravioli. Polenta rolls are elongated rolls made from ground cornmeal. Cheeses are categorized by origin and type: French cheeses include Roquefort, Boursin, and Chevre; Swiss cheeses include Gruyere, Emmental, and Tête de Moine. Blue cheeses include Gorgonzola, Stilton, and Roquefort. Chevre is a soft cheese with a white bloomy rind made from goat's milk.
Specific salads and sides include the Waldorf salad, made of canned pineapple or diced fresh apple and celery mixed with mayonnaise and walnut slices. The Kachumber Salad consists of capsicum and cucumber with chaat masala. Gajur Mutter Pulao is Indian Basmati rice with carrot and green pea. Thai cuisine identifies the Mangosteen as the "queen of fruits." Rice crackers on Thai flights come in flavors like Sauerkraut, Garlic and pepper, and Wasabi, but not Cheddar cheese. Available Barista menu items include Thai iced tea with grass jelly. Additionally, trout is identified as a type of freshwater fish, as opposed to mackerel, grouper, or sole.
Cabin Crew Documentation and Service Logistics
Documentation is critical for galley and cabin management. The CEC (Cabin Equipment Checklist) is used to find information related to the spare soft drink unit and serves as a reference for finding meal loading positions. The CAC (Catering Articles Checklist) is used for spare toilet articles loading. The AAC (A/H Kit and Amenities Checklist) is used for extra paper cocktail napkins. Crew members responsible for galley work must complete the stock control section of the Service on Board Report before landing in Bangkok (BKK) and at crew change stations.