PROJECT ON FOOD AND BEVERAGE

The discovery of stainless steel early in the 20th century was a milestone event for the food and drink processing industries. This wonderfully hygienic and durable alloy has become a favourite in domestic kitchens and for the very same reasons, it is the material of choice in industries as diverse as the processing of milk and dairy products, beer and wine making, confectionery, cooked meats and many, many more.

1. With the help of a comparison chart and pictures exhibithow different outlets (at least 3 outlets) meet the needs of different types of guests. Present your findings with a power point or slide presentation not exceeding 5-7 minutes per student.

FACILITIES

COFFEE CAF DAY YES YES

PIZZA HUT

FLAVOURS

CHAIN TAX

FRANCHISE REQUIRED

DOMESTIC YES

LOCATION
COUPON REQUIREMENT

GOOD
MAY BE

BETTER
YES

EXCELLENT
YES

LIGHTING SYSTEM GOOD

GOOD

GOOD

HOME DELIVERY

NO

YES

MAY BE

FURNITURE BOARD

WOODEN CASUAL

WOODEN SEMIPROFESSIONAL PART

SOFA WOODEN PROFESSIONAL

OPEN TIMING

PART

PART

TARGET MARKET VALET PARKING VALUE OF MONEY DECOR TIME OF SERVICE CLEANLINESS CUTLERY OPEN SITTING ARRANGEMENT CROCKERY RATE MENU

PROFFESIONALS NO GOOD GOOD 11AM TO 11PM GOOD STAINLESS STEEL YES PLASTIC MODERATE

CHILDREN|/YOUN G YES GOOD BETTER 10AM TO 12PM BETTER STAINLESS STEEL NO BONE CHINA EXPENSIVE

FAMILY YES GOOD EXCELLENT 24 HOURS EXCELLENT STAINLESS STEEL NO BONE CHINA EXPENSIVE

DIFFERENT TYPES DIFFERENT TYPES DIFFERENT TYPES OF COFFEE OF PIZZA OF FOOD

DEMONSTRATE YOUR OPERATIONAL SKILLS IN DIVERSING A THREE COURSE MENU (EITHER FOR BREAKFAST,LUNCH,OR DINNER) BASED ON THE CLASSICAL MENU SEQUENCE AND LAY OUT THE COVER WITH THE CUTLERY,CROCKERY,GLASSWARE,AND LINEN THAT SHOULD BE USED FOR SERVICE.THIS DEMONSTRATION CAN BE A GROUP ACTIVITY WITH 3 STUDENTS PER GROUP, HOWEVER EACH SHOULD GET THE OPPORTUNITY TO DEMONSTRATE THE SERVICE OF ATLEAST ONE COURSE OF THE MEAL SELECTED BY THEM.A MENU CARD SHOULD BE MADE FOR THE MEAL WITH BRIEF DESCRIPTION OF THE COMPONENTS WHICH GO INTO THE MAKING OF THESE DISHES

BREAKFAST
Apple-Brie Cheese Omelet :Apple-Brie Cheese Omelet Ingredients:1/2 apple peel- core and thinly slice 2 1/2 tablespoons butter -- divided 2 eggs 2 teaspoons cream or milk salt & pepper 2 tablespoons diced brie cheese Cooking Directions:Saut 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sauted apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate

CEREALS :PORRIDGE

EGG : BOILED stuffing served with fried bacons ,ham or sausages

ASSORTED BREAD BASKET white or brown bread toasts , french loaf ,bread rolls,muffins,wafles,served with jam,honey,jelly

BEVERAGES : TEA

SERVED WITH OR WITHOUT MILK / CREAM SERVED EITHER IN TEA CUP OR DEMI TASSE WITH SAUCCER

COVER
SAUCCER PLATE,QUARTER PLATE,TABLE LINEN,TABLE MAT,NAPKIN, WATER PITCHER,WATER GOBLET,TABLE SPOON,KNIFE FORK,CUP..

 Each student has to design a menu card for any one type of meal and a group should put together a comparision chart on the components of meals (Dinner).

 COMPARE ANY TWO DIFFERENT METHOD OF COOKING GIVING THE ADVANTAGES AND DISADVANTAGES OF EACH.GIVE EXAMPLE OF DISHES MADE USING THESE METHODS

ADVANTAGE

DISADVANTAGE

FAST WAY OF COOKING

NUTRIENTS REMAIN IN FOOD USE VERY LTTLE OIL

VERY HIGH HEATED

FOOD REMAIN LITTLE HARD FOOD CANNOT BE REHEATED

ADVANTAGE
EASY METHOD OF COOKING ITS VERY CONVENIENT
COOKED FOOD COMPLETLEY

DISADVANTAGE
FOOD CAN BE FATTY CARE MUST BE TAKEN TO AVOID OVER COOKING NUTRIENTS REDUCED

PEOPLE LIKE TO EAT HIGH CALORIE

 With the help of a flow chart,detail the sequence of events that would take place in a flight kitchen prior to the up-lifting of required meals on a flight.Also mention the various health and safety standards which have to be strictly followed during the process.

 The food is checked very carefully for its cleanliness & nutritious. The food should not be infected, should not be overcooked, should be good in taste.

Choose any one alcoholic beverage and one non alcoholic beverage and present the following information a) Manufacturing Process b) Categories or Types c) Popular Brands d) Manufacturing countries.

Alcoholic Beverage
MANUFACTURING PROCESS OF BEER BARLEY RIPENDED STORED

SCREENED
SOAKED

GREEN MALT

MALTING

SCREENING

GRIST MAKING

WORT MAKING

STRAINING

COPPER
BREWING KETTLE VAT PASTEUR IZATION

FILTERING COOLING

TYPES OF BEER
DRAUGHT : FRESH AND UNPASTEURISED LAGER : BOTTOM FERMENTED ALE : TOP FERMENTED BLOCK : HEAVY,DARK LARGER FROM GERMANY.VERY
STRONGIN ALCOHOL CONTENT TASTE.

PORTER : MADE FROM DARK MALT.HAS A SWEET AFTER

STOUT : VERY DARK ALE FROM ENGLAND WITH STRONG
MALT AND HOPS FLAVOURS.

PILSNER : ORIGINAL LAGER BEER FROM THE TOWN OF PILSEN IN CZECHOKOSLOVAKIA

FAMOUS BRAND & MANUFACTURING COUNTRIES

FOSTERS LAGER (AUSTRALIA) CARISBERG (DENMARK) HEINEKENS (GERMANY) DOWS ALE (CANADA) BUD WEISER (USA) MACKER SONS STOUT (UK) BLACK LABEL (INDIA) KING FISHER LAGER (CARIBBEAN ISLAND)

NON-ALCOHOLIC BEVERAGE

METHODS OF PREPARING COFFEE BREW

FILTER/DRIP : FINE TO MEDIUM GROUND ESPRESSO : VERY FINE GROUND JUG : COARSE GROUND VACCUM INFUSSION : FINE GROUND PERCOLATOR : MEDIUM GROUND INSTANT : VERY FINE GROUND

TYPES OF COFFEE BREW

ESPRESSO CAPPUCCINO AUSTRIAN COFFEE HAWALIAN COFFEE TURKISH COFFEE CAF AU LAIT CAF FLAMBE CAF NOIR

MANUFACTURING COUNTRIES
INDIA CENTRAL AMERICA TURKEY

 DEMONSTRATE YOUR KNOWLEDE OF THE SERVICE STANDERDS FOR STANDARDS FOR THE BEVERAGES CHOSEN BY YOU BY DRAWING THE CORRET GLASS IN WHICH IT SERVED WRITING DOWN STEPWISE THE RIGHT METHOD OF SERVING THESE BEVERAGES ALONG WITH ACCOMPNIMENTS AND GARNISHES.

The tequila shots and slammers, with salt on one hand and a bite of lemon or lime, is Hollywood stuff and few people, mostly tourists, drink it that way. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favorite brand, a caballito with sangrita, salt and half a lime. Whereas straight tequila may be an acquired taste, plenty of drinkers enjoy it as the base of their cocktails. The margarita is one of the most famous of all, but you have to make it correctly. Experts insist you should avoid using bottled lime juice since it adds an overly sweet taste. Use fresh limes hand picked at the local market or supermarket; the best ones should be a bit soft when you squeeze them since these should contain the most juice.

CHOOSE ANY ONE OF THE FOLLOWING THEMES AND PLAN A DINNER FOR KEEPING IN MIND THE AMBIENCE AND THE SUITABILITY OF THE MENU. VALENTINES DAY CHRISTMAS DIWALI NEW YEAR HOLI WORLD CUP

TABLE ST-UP

VALENTINE DAY PARTIES

 MOCK-TAIL Create a Mock Tail to suit the occasion and write down the recipe along with accompaniments and garnish and draw the glass in which you would serve the same.

 CREATE A COCK-TAIL TO SUIT THE OCCASION AND WRITE DOWN THE RECIPE ALONG WITH ACCOMPANIMENTS AND GARNISH AND DRAW THE GLASS IN WHICH YOU WOULD SERVE THE SAME. INGREDIANTS 1/2 cup frozen cherry juice concentrate, thawed 1/2 cup ginger ale ICE CUBES. .DIRECTION :DIRECTION Place cherry concentrate in a glass. Slowly stir in ginger ale. Add ice cubes before serving.

NUTRITIONAL INFORMATION :NUTRITIONAL INFORMATION Cherry Fizz Servings Per Recipe: 1 Amount Per Serving Calories: 313 Total Fat: 0g Cholesterol: 0mg Sodium: 82mg Total Carbs: 78g Dietary Fiber: 0g Protein: 0g

FROZEN STRAWBERRY DAIQUIRI :FROZEN STRAWBERRY DAIQUIRI

Frozen Strawberry Daiquiri Ingredients:FOR ONE SERVING :Frozen Strawberry Daiquiri Ingredients:FOR ONE SERVING 2 oz Malibu Rum 3-4 Strawberries 2/3 oz Lime Juice 1/2 tsp Sugar / Bar Sugar 1 cup Crushed Ice

Frozen Strawberry Daiquiri Mixing Instructions: :Frozen Strawberry Daiquiri Mixing Instructions: Chill a cocktail glass (or martini glass) for about an hour. Blend all ingredients for 10-20 seconds. Pour and garnish with a strawberry. Garnish: Strawberry

 INVESTIGATE ONE ALTERNATIVE BUT ACCURATE METHOD FOR SERVING THE BEVERAGE OF YOUR CHOICE IN DIFFERENT CIRCUMSTANCES. DRAW THE GLASSWARE AND WRITE DOWN THE METHOD OF SERVICE STEPWISE

MARTINI GLASS :MARTINI GLASS

MARTINI :MARTINI A cocktail glass (also called a martini glass) is a stemmed glass which has a cone-shaped bowl placed upon a stem above a flat base. It is mainly used to serve cocktails. As with other stemware, the stem allows the drinker to hold the glass without affecting the temperature of the drink. One variation is the double martini glass which is taller and wider at the opening than a standard martini glass. Another variation is the stub glass, which is identical to the martini glass, except that the base is attached directly to the bowl, removing the fragile stem. These glasses may be used in situations where breakage or theft of regular martini glasses occurs frequently
SERVING FROZEN STRAWBERRY DAIQUIRI: :SERVING FROZEN STRAWBERRY DAIQUIRI: Blend with ice (in blender). Garnishing with strawberry takes a little bit of time, but if you are making the drink for anyone but yourself (i.e., a party, barbecue, or any visitors) the garnish will make you look like a professional bartender and is well worth the extra few seconds it takes.

 Critically analyze the things that could go wrong when planning a special theme evening like you have done in the task above. In the event of an unplanned visit by a celebrity or a VVIP guest, to the restaurant, how would you manage to ensure smooth operations and minimum discomfort to your other guests. Suggest some entertainment activities which you can plan in order to make the evening most memorable for your guests.