Food and Beverage Service is a comprehensive textbook designed to cater to the needs of the students of degree-diploma courses of hotel Look inside PDF. Manual for Food & Beverage Service - Free download as Word Doc .doc), PDF File .pdf), Text File .txt) or read online for free. this is a training manual for. F&B caite.info - Download as PDF File .pdf), Text File .txt) or read online. Basic Function; Takes and serves food and beverage order according to prescribed standards of service. Manual for Food & Beverage Service. Uploaded by.
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Additionally, the Student eTextbook version of Food and Beverage Service 9th . ninth edition of this book has drawn upon a variety of experience and literature. This tutorial teaches basic terms used in food and beverage service domain. All the content and graphics published in this e-book are the property of Tutorials . endorsed by City & Guilds. The City & Guilds Textbook: Food and Beverage Service for the Level 2. Technical Certificate. Student Book. John Cousins,. Suzanne.
Thumb rules for Table Setting: Continue shopping Checkout Continue shopping. Points to remember for maintaining of personal hygiene: Mixers-such as soda. The needs that customer might be seeking to satisfy are: The advantages of this menu:
Sparkling Wine Vermouth. Light Dry Wine or Cocktails. Full rich and Burgundy. Beer or lager recommended. Dry and Medium Sherry. Dry Martini. White or Red. Dry White Wine from Burgundy. Dry White Wine. Brandy Alexander. It is made in the same way as Scotch except that it does not have the smoky flavor. Scotch whiskey has a distinctive flavor smoky flavor which has never been successfully duplicated elsewhere. Coffee with Brandy and Liqueurs.
There are 6 types of American Whisky: This due to several factors. It is normally matured in cask for a minimum of three 3 years. It comes in two colors. The most popular sparkling wines are the Champagnes.
Wine also good for figure conscious cause it a non fattening. It contains Vitamins A. Red wines are slightly bitter.
The method of making sherries is called Solera. Lagers include: The opposite of sweet is bitter in wine terminology is DRY. When we speak of wine we are referring to the alcoholic beverage made from grapes. They are made the natural way of fermentation without anything added to it. They are made sparkling by having a second fermentation inside the bottle. Table Wines are either RED.
The body is usually measured by twirling it around the glass and seeing how long it takes to come down the sides of the glass. Free from floating particles. It is impossible to taste a wine without experiencing an impact on the nose. This refers to the lingering impression the leaves in your mouth after you have swallowed it.
The wines also break into legs as they come down the sides of the glass. Since there is an open passage to the nose at the roof of the mouth. As bottle is presented. General principles associated with the methods of preparation. The top portion of the seal should be removed by slicing it with a knife just under the lip of the bottle. Ensure that the clip is in place then slowly pull the corkscrew upward. Ask if the host would like to order another bottle. Peel the seal off neatly and wipe it with clean cloth or service napkin.
These drinks are served in a rock glass. Manhattan and Rob Roy-popular stirred drinks.
Glasswares will depend on the type of liquor served. Can even develop its own recipes. You should recognized the uses of each of the glasses.
Others are only stirred with ice. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktails.
Always measure the ingredients. Be sure the ice is crystal clear. This should always be placed in the mixing glass or shaker before adding the liquor. Today shapes and sizes vary radically that you are better off memorizing the general types of glassware rather than the styles. This way you will not spoil any drink and you will be mixing consistent-tasting cocktails. As a result.
Make sure the ingredients are used in the correct proportion.
Plenty of ice is the first requisite of good mixing. Some drinks are shaken with ice for plenty of dilution. To frost the rim of glasses. If set when using a mixing glass. Prepare it in advance-get a container and fill it with sugar.
Heat all glasses for hot drinks. Never served beer with ice. Cloudy ones should be shaken. If mixed with the drink. Use cracked ice for shakers and lots of ice cubes for highballs.
Shaking means mixing the ingredients and ice in the shaker and shaking vigorously. Stirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold.
Psychologically people think that they are drinking the wrong drink if it is served in the wrong glass. Drinks with hardto-mix ingredients. Level of sugar to level of boiling water and stir it briskly. Do not put glasses in freezers as they will crack. Mixers-such as soda. Green olives go with martini.
Remove the ice and dry the glasses before pouring the cocktails into them. Simple syrup. Fill it with chilled soda water. Vodka 1 pc. Cherry Procedure: Pour all the ingredients into a Collins glass containing ice and then filled with soda water.
Simple syrup 1 slice orange 1 pc. Fill glass with orange juice. Shake well and strain into a highball glass. Stir and serve with a twist of lemon. Stir briefly. Campari Lemon twist Procedure: Stir thoroughly.
Pour all ingredients into a cocktail shaker with ice. Simple syrup 1 egg white only 1 bot. Sweet vermouth 1 pc green olive Procedure: Galliano Orange juice Procedure: Garnish with green olive. Garnish with sliced of orange and cherry. Float galliano on top of the drink. Fill glass with tomato juice. Drop shell and stir.
Garnish with red cherry. Stir well. Stir briefly and strain into a pre-chilled martini glass. Dark rum 1. Serve with stirrer. Triple sec. Fill it up with coke. Papaya nectar Procedure: Calamansi Procedure: Vodka Orange juice Procedure: Shake well pour into a Collins glass. Green olive Procedure: Dark rum.
Simple syrup 1 pc. Orange juice 1 jig. Sweet vermouth 1 dash Angustura bitters 1 pc. Squeeze calamsi into the drink. Shake well and strain into a pre-chilled champagne glass. Stir thoroughly garnish with a slice of pineapple and a cherry. Drambuie Procedure: Scotch 1 jig. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.
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Fun Christmas Crafts to Make and Bake. Catherine Woram. Food and Beverage Service for Levels 1 and 2. Dennis Lillicrap. Suzanne Weekes. How to write a great review. The review must be at least 50 characters long. The title should be at least 4 characters long. Your display name should be at least 2 characters long. At Kobo, we try to ensure that published reviews do not contain rude or profane language, spoilers, or any of our reviewer's personal information.
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