CCP - Food Preparation Methods

Food can rightly be said to be any unharmful substance a human consumes for satisfaction.


While cooking can be defined as the transfer of energy directly or indirectly from heat source to a food.

The processes a raw food goes through before it becomes fit for consumption is called food preparation.

Food preparation is a skill everyone would need at some point, so here are some basic methods you should practice.

Methods Of Food Preparation

1. Boiling

This is a method where heat is applied indirectly to the food following the help of a pot.
In a lay man's understanding can be said to be when food is covered in water in stock and when heated, the liquid starts to bubble vigorously.
The source of heat can be from boiling unit of gas, electric cooker, braziers etc.

Foods that can be boiled include; Rice, Beans, Yam, Fish, Meat, Egg etc.

Advantages Of Boiling

• It's a quick method of cooking.
• It is convenient.
• It adds flavor to food.
• Its a healthy method of cooking.
• It is labor saving.

2. Frying

A method of cooking where food is initially cut into pieces and are immersed in hot oil or fat, the oil or fat penetrates the food and makes it edible.

Foods that can be fried include; Fish, Meat, Egg, Yam, Plantain, Potato etc.

Here are some forms of frying ;

Deep frying
This is a process whereby food is wholly immersed in hot oil to cover the food. Some foods of this type include; meat, fish, chin-chin, plantain, doughnut.

Shallow frying
This is a method of frying food in a small quantity of preheated oil in a shallow pan. This is done to brown food and give it an attractive flavor.

Dry frying
This a method used for foods that contain fat already, foods such as pork, bacon, sausage, herrings.

 Advantages Of Frying

• It's a quick method of cooking.
• It makes food tasty.
• It prevents logs of solute nutrient.

3.Baking

This is a method of cooking food with dry heat in an enclosed space (often oven).
The air with the enclosed space is heated up to the required temperature (150°C - 250°C). The heated air does the cooking.

Foods that can be baked include; Bread, Cakes, Biscuits, Pastries, pudding.

Advantages Of Baking

• It develops flavor already in the food.
• Many food items can be baked at a time.
• It saves kerosene and time.
• No nutrient is lost.

Oven Chart For Baking

Very hot: 230 - 260°C
Hot: 200 - 230°C
Moderately hot:150 - 200°C
Slow : 120 - 150°C

4. Grilling

This is a method of cooking food either over, under or in front of a smokeless fire. It can also be done beneath the glowing reflection of a gas or electric grill.
This method requires constant attention or monitoring.

Foods that can be grilled include; Meat, Fish, Chicken parts, Plantain, sausage etc.

Advantages Of Grilling

• It is a quick method of cooking.
• Grilled foods are easily digested.
• It is a healthy method of cooking.

5. Roasting

This is a cooking done in dry heat over a glowing fire or in heated sand or in an oven. Foods that can be roasted include; Plantain, Yam, Potato, Fish.

Advantages Of Roasting

• It develops good flavor in food.
• It's a quick and easy method of cooking.

6. Steaming

This is a method of cooking through moist steam from boiling liquid. This method can be carried out above 100°C.

During the process, water does not touch the food being steamed. The steam's heat is enough to do the cooking.Food can be wrapped and placed aloft the water or using a bowl.

Foods that can be steamed include; Meat, Fish, Pudding, Egg, Custard etc.

Advantages Of Steaming

• Steamed foods are light and can be easily digested.
• Food nutrients are conserved.
• Saves time.
• Suitable for young children.

7. Stewing

This is a slow and long method of cooking with an appropriate quantity of liquid in a covered saucepan below the point of 90 - 80°C.

Foods under this method should be cut into pieces in order for nutrients to be absorbed.

Advantages Of Stewing

• It's easily digested.
• The flavors are retained.
• Saves time and makes food tender.

FOOD PREPARATION METHODS EXERCISE

• Try out all the methods of cooking in a kitchen.

Also Read: CCP - CULINARY TERMS

Read More »

CCP - Safety Measures In Catering

Safety in catering refers to the precautional measures
applied in a catering establishment to totally avoid or in some cases reduce the occurrence of accidents and ensure that food and beverages served to clients are safe for consumption.

Accident is an unexpected circumstantial happening resulting into pains and discomfort.Accidents though can be avoided if necessary precautions are taken.

Safety Measures In Catering

• Observe personal safety measures while in the kitchen
• Clean up the floor immediately if there's any spillage.
• All utensils especially sharp ones should be kept in the right place.
• Keen observance of the gas cylinders to ensure there are no leaks.
• Cleaning equipments such as broom, dust pan must be kept in the right place.
• Broken glasses or ceramics must be disposed properly.
• Worn out loosed edge carpets should be changed to avoid fall.

Note that a huge percentage of accidents in the catering industry occurs in the kitchen.

Common Accidents In The Catering Industry

1.Electricity Induced Accident

This is caused as a result of carefree attitude with electric appliances such as cooker,water heater,microwave oven etc.

A careless use of electrical appliances could result in electric shock or damage of the appliances. These appliances must also be turned off and unplugged immediately after use.


2. Mechanical Equipment Induced Accident

This is a type of accident caused as a result of mishandling mechanical equipments such as a knife which results in a knife cut.

Caterers should learn the proper use of each tool and be careful not to get distracted..

3.Human Errors

Accidents can occur as a result of common mistakes made by a chef,cook or waiter.

4.Fall

This type of accident might be caused by a number of factors. such as spilled ingredient or shoes with a high heel.
At the event of a fall, severe injuries may result.

5. Fire Accident

This sometimes appears as the most devastating accident that can occur in a catering establishment.
This is the combustion of flammable items and can lead to injuries like burn, cuts and scars.
In extreme cases, it could result to fire outbreak in the catering building which can claim a lot of lives.

Fire Fighting Equipments and Uses

1.Fire Extinguisher
This is a cylindrical metal equipment which contains a substance that stops fire.

2.Red Bucket  & Sand
A bucket filled with dry sand. This sand can be used to put off the initial source of fire before other fire fighting equipments are provided.

3.Fire Alarm Detector
This device is installed on a wall and rings an alarm at the detection of smoke in a room.

Importance Of Fire Fighting Equipments

1. To protect lives.
2. To ensure security and serve as an insurance in times of fire accident.
3. To prevent avoidable fire.
4. To guarantee clients safety and security.
5. To assist fire service officials.

Safety Signs In Catering

The image below depicts common safety signs in the catering industry.

First aid equipments must be made readily available to care for victims of unavoidable accidents which may still occur in a catering firm.

We are done!

      

Read More »

CCP - Culinary Terms

Culinary terms refers to the frequently used words or phrases in the catering and hospitality world.


These terms are relatively unknown to strangers or visitors to the industry but are frequently used by workers in the industry.

27 Culinary Terms

1.Ablanc
A French word usually used to describe cream sauces or meat that are prepared without browing them.

2.Acetic Acid
This is formed when air borne bacterial materials comes in contact with fermented bodies or product, e.g beer and wine. This makes vinegar sour to taste.

3.Acidulate
This is to make a food or beverage slightly acidic by adding vinegar or lemon bolt.

4.Aerate
This term has the same meaning as sift. Dry ingredients are passed through a sifter or fine mesh strainer to break up clumped pieces .
It also incorporates air into ingredients and make them lighter.

5.Affricanders
A French word for a stylish and appetizing presentation of food.

6.Affroiler
A French word for enticing guests to the table with hors d' oeuvres or small samplings.

7.Ageing
The change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption.

Dry ageing is to store in temperature controlled environment, in order to develop flavour and texture.

8.Ala
A French term for time or manner.

9.Ala Carte
A French term referring to items poured individually.


10.Al Dente
An Italian word literally referring to the tooth. Used in describing the degree of how done a pasta and other foods are.

11.Alfrono
An Italian word used to describe baked or roasted food.

12.Alkali
Baking soda used in cooking. Alkalis neutralise acid.

13.Amuse Bouche
This refers to the small sampling of food served before a meal to arouse the appetite and stimulate the palate.

14.Anti-pasto
An Italian word for hot or cold appetizers.

15.Apperlit
A French term for a light alcoholic beverages served before a meal, usually Sherry or champagne to stimulate the appetite

16.Aponit
A French word used to describe food cooked just to the point of perfect doneness.

17.Appelation
The designated growing areas of wineries governed by local or federal rules and regulations.
         
The rules may vary from country to country but the principle of producing quality wine remains the same.

18.Aromatic
This refers to herbs, spice or plant that gives food and drink a distinct flavoured aroma.

19.Assation
A French term for cooking foods in their natural juice without adding extra liquids.

20. A.Q
This means "An Quoted" , listed in menus denoting items that are generally seasonal or whose market price tend to fluctuate.

21. Au Bleu

A French term meant for the method of preparing fish, the instant after it has been killed.
The fish is plunged into boiling court bouillon which turns the skin to a metallic blue colour.

22. Au Jus
A French term used for meats served in their natural juice.

23.Au Gratin
A French term for a dish topped with a layer of either cheese or bread crumbs mixed with butter, it is then boiled or baked.

24.Au Poivre
A French term meaning "with pepper" typically describing meat either prepared by watering in coarse ground pepper corn before cooking or accompanied by pepper corn sauce.


25.Back House
A phrase in hospitality industry referring to the kitchen dish washing and preparation areas as well as its employees.

26. Bain-mane
A kitchen utensil used to keep prepared food at a constant temperature.

27.Bake Blind
A baking technique which sees a pie or tart shell cooked prior to filling it, this is done to keep the shell bottom from soaking through and producing a sorgy crust.

Exercise On Culinary Terms

• Visit a catering firm and make a list of 10 culinary terms not listed above

Read More »

CCP - Hospitality Industry

Hospitality can be defined as the generous and cordial reception of guests.


It can be defined also as the reception and entertainment of guests, visiotors or strangers with liberty or goodwill.


Hospitality Management

This is the planning, organising, directing, and controling of human affairs, material resource within the lodging restaurants, institutional and recreational managements and Conventional planning industries.
     
OBJECTIVES OF HOSPITALITY MANAGEMENT

• To help guests feel welcomed and relaxed.
• To provide adequate products and services for the guest.
• Provides services in view of profit making.
• To provide comfort, suitable accommodation and safe catering services in a pleasing and satisfying manner to the guests.

Hospitality Industry

This industry is the basic unit of hospitality management and appears to be one of the rapidly growing sectors of the economy, it is productive enough that it creates job opportunities in different areas of interest.

This industry came to life when the missionaries were engaged in the trans-sahara desert trade.

Their missionary work compelled them to to build rest houses and provide catering services after their evangelical work of the day.

FUNCTIONS OF THE INDUSTRY

1. The industry makes the service to people both far and near possible.
2. It provides job opportunities and entertains guests.
3. Provides relaxation to the guests and transports edibles to people.
4. It also makes provision for car hire services, telephone services and other electronic mail services

       

Notable Segments Of Hospitality Industry

The hospitality is arguably divided into three segments which are 

1.Food And Beverage Industry 

This segment is known as the food service industry, it consists of activities which prepares or provides its patronizers with food.

Their main objective is to provide and serve their customers food and beverages.

This industry has proven expertise on the various ways of processing, preparing and serving food and beverages.

They process raw food material, package it and distributes to desired targets. 

Examples of firms under this industry are Nigerian Bottling Company, Nestle foods, Nigerian Breweries Limited.

Importance Of Food And Beverage Industry

• Most foods are canned, bottled or packaged under this industry. This is to preserve to them for future purposes.
• Provides adequate knowledge in food and beverages which educates masses on the nutritional benefits of foods.

2.Lodging Industry

Lodging is also known as accommodation. It's a place one can sleep over for one or more nights.

A lodging industry is a business which provides a suitable place for people to sleep the night over. Places such as; Fancy hotels, Youth hostels, Campgrounds, Motels.
 
The hotels and motels are hospitality environment built either by an individual or or group of persons or by the state or the federal government, having the aim of receiving guests in a friendly manner.

They at times also sell food and beverages to any guest who complys with the necessary documentation and institution of the hotel and pays for the service itself.

Lodging also consists of public areas such as conference rooms which are being rented for events.

Examples of firms under this industry are; Premier Hotel Ibadan, Nellon Nolga Hilton Hotel Abuja.

3.Recreation

This is the activity which people do for relaxation, rest and enjoyment. It's sole aim is refreshing people's mind and body.
     
This segment of hospitality Industry creates avenue for lots of revenue, e.gs are; Apapa Amusement park Port-Hacourt, Onne seaport Port-Hacourt.

Relationship Between The Hospitality Industry And The Catering Trade

Hospitality industry and catering services works hand in glove, they are interwoven. The hospitality industry cannot record a total success without catering trade.

Catering trade covers the feeding and provision of catering services while hospitality industry provides a total package of service to guest which includes cordial reception and serving of food and beverages to guest.

The hospitality industry can be reasonably said to be under the catering trade.......

Exercise

1.Mention any other segment of Hospitality Industry
2.Outline two functions of the following segments :

• Lodging industry
• Recreation industry

Read More »

CCP - Catering Establishments

Catering establishments are branches of the hospitality industry which makes provision for
foods,drinks and subsequently provides accomodation for people in places like schools,hospitals and industries.

Classification Of Catering Establishment

Catering is subdivided into two major classes;

1.Commercial Catering 

This refers to catering services provided solely for the purpose of making profit. It exists both under sole ownership and public sector. 


Examples include hotels, restaurants, wine bars, fasts food,travel lodges, guest houses and outside catering services.

2.Non-commercial Or Welfare Catering

This establishment has the primary aim to care for the well-being of their customers. The patronisers in this case do not have the choice of catering facilities.


They are subdivided by government bodies who dictate allowance or by parent companies who may have a similar arrangement. 


Examples of such establishment include institutional catering, hospital catering, industrial catering, university hall, residence and the welfare and juvenile homes. 


Voluntary human efforts is needed in order to keep this establishments functional.

Types Of Catering Establishment

1.Service Catering 

This is catering for the armed services. 
They are specialised and they have their personal training center and details of catering facilities and career opportunities can be obtained from career info officers. 

A soldier cafeteria is a good example.

2.Contract Catering

This catering can also be referred to as contract food management. They are mainly concerned in undertaking catering contracts for businesses, schools, hospitals and individuals. 

A good example is the contract catering required to meet the needs of guests at a public event. 

3.Outside Catering

This refers to the situation where the catering work has to be done at a temporary site. 

(Outdoor catering site)

Examples of this establishment include garden parties, opening of new buildings, banquets, private house parties and catering at sea. 

Functions Of Catering Establishment 

1.Catering establishment provides food to the masses, institutions and companies. 

2.Provides food and beverages to patronizers at a stipulated cost. 

3.Provision of foods and servces at functions such as weddings, launching, anniversary and cocktail.

4.They provide special diet to patient where they have access to a number of health. 

5.Provides food and beverages to passengers in aircraft's, ship, buses and private cars.

Exercises on Catering Establishments

1.Write down the difference between commercial and noncommercial catering.

2.What is contract food management? 


We've included this link for you,just in case you missed our Introduction To Catering Craft Practice

Have a look at another Entrepreneurship Education subject : Cosmetology

Read More »

Entrepreneurship Education - Introduction To Catering Craft Practice

Welcome to the maiden edition of our latest entrepreneurship education subject, Catering Craft practice.

What Is Catering?

Catering in a lay man's understanding can be defined as the production of safe and edible food, drinks and snacks to the masses.
It's a key cog of the hospitality industry which involves other categories such as lodging and tourism.

The practice of catering is Catering Craft Practice (CCP).

What Is The Hospitality Industry?

The hospitality industry is one that primarily provides food services and accommodation to customers who are usually far away from home.

History Of Catering In Nigeria

It comes to notice that early missionaries who first visited Nigeria, on the course of their activities, discovered first that it needed to provide catering services to their audience who came from different places.

The first official catering service came to Nigeria in 1928 when railway services was a means of mechanized  transport.
   
The first recognized catering organization was known to be the "Nigerian Railway Caterers Ltd" (NRC)

This organization contributed greatly to the building of guest houses with the aim of providing accommodation as well as catering services for their staffs and travellers.

The activities of NRC is said to have primarily led to the development of the catering service in Nigeria, which was till that point practiced in a small scale.

This is a brief history of how catering craft got to be practiced in Nigeria.

Also Read : Entrepreneurship Education - Introduction To Cosmetology

Having established this, we move on to the various forms of catering service

FORMS OF CATERING SERVICES

Since a lot of clients will find themselves in different positions when they need the services of a caterer, it becomes necessary for catering service to be narrowed down thus,

1.Take Away Service 

     
In this form of catering service, caterers prepare and package foods and drinks for patronisers to take away and enjoy at their leisure.
This form of service is often practiced where the customers are travelers or visitors to an event.

(Take-away packaging)

2.Vending Services 

Foods and beverages are sold in retail form to the customers by the caterer.
The caterer sells his food and beverages in small quantities to patronisers who knock on their door.

(A food vendor)

3.Kiosk Services 

The caterer in this case provides a suitable  counter for herself, she sells good snacks and drinks to her customers.
This is one of the simplest forms of catering service and can be set up with little capital.

(A kiosk in Africa)

4.Bar

This is a catering selling point for alcoholic and nonalcoholic beverages.

(A modern bar catering)

Every bar providing catering service should be legalised and licensed.

5.Home Delivery Catering Services 

This time the caterer prepares the foods and drinks and delivers it to a specified customer at home with regards to the terms agreed upon.

(A home delivery salesman)

Some home delivery catering service require that customers pay before delivery, while others require payment on delivery at the doorstep of the customer.

This also has special charges called 'delivery tip' attached to it.

6.Trolley Catering Service 

In this service, the caterer delivers the food to the guest or customer on a trolley.

(Trolley catering)

Importance Of Catering Craft Practice

1.It provides hospitality to strangers who may be far away from home.

2.Safe and tantalising food and beverages are benchmarks of the practice.

3.As a key cog of the hospitality industry, Catering service ensures glamour is added to events with a wide range of food and beverage  available to attendees.

Now we're done.

Quiz  On Introduction To Catering Craft Practice

1.Explain the term 'Catering'

2.List the forms of catering services

Share with your friends and spread word about Innovative Future

Read More »