FOOD:-For a real sensory experience where FOOD:-Bar food means different things toexquisite food is central to the theme, come to different people. The common denominator?FOOD. It should go well with a drink, be it a pint ofIn our beautifully designed restaurant, you can Brooklyn Lager or a dry martini. Burgers atdine on delicious food in the lap of luxury, with bars are a dime a dozen, but few measure upsmooth jazz in the background and without to the juicy, five-napkin whopper atbreaking the bank. Everything has been done at Donovans, the Irish pub with branches inFOOD restaurant to make for a glamorous and Woodside and Bayside, Queens. Its sosophisticated experience that can be enjoyed devastatingly delicious, wed even sendby all. teetotalers ($4.95 at lunch, $5.75 at dinner).Our varied menu stretches from comfortably When the legendary Pearsons Texastraditional dishes to exciting and exotic Barbecue shut its doors in Long Island City,overseas classics. Our top-end steaks, Pancetta fans of its wood-smoked brisket and ribs --Wrapped Monkfish and Vegetarian Risotto are the best in town -- were bereft until itall cooked to perfection and served at reopened, curiously, in the back of Legends, acompetitive prices. With an extensive cocktail sports bar in Jackson Heights, Queens, wherelounge and wide selection of carefully chosen clued-in cue connoisseurs pay much morewines, you can spend what you like at FOOD attention to the pulled pork and tenderrestaurant. All our food is made from scratch, brisket sandwiches on Portuguese rolls thanright down to the breadcrumbs, and comes to the score of the game ($5.95 to $12).with an excellent service and exquisitesurroundings
shrift. If youre Jean-Georges Vongerichten orSERVICE:-When dining out, a significant Daniel Boulud, do you really want yourpercentage of what we pay for is service. customers filling up on Triscuits and sardines?Having cooked in restaurants for many years, Gabrielle Hamilton, chef-owner of Prune,my respect for servers, who earned much moremoney than I did cooking, has come grudgingly. doesnt seem to mind. Her bar menuBut especially as I now spend time reviewing (available at tables too) offers delectablerestaurants, I am willing to admit that a waiters finger food like radishes on the stem withskill has a lot to do with how much I enjoy my sweet butter and coarse salt; unapologeticallymeal. Still, the whole craft of service is hard to retro deviled eggs; an Iberian arrangement ofpin down, especially in our supposedly classless figs, fried almonds, and serrano ham; and,society. What should waiters do to make a meal yes, those aforementioned straight-out-of-sparkle? Should they dote? Should they be the-cupboard (yet unexpectedly satisfying)remote? PHow should they earn their tip? sardines with Triscuits and Dijon mustard ($3Phoebe Damrosch can be very good when to $7).pondering these questions inher waiters-eyememoir, Service Included, about being a server SERVICE:-Non-Alcoholic Beverages: Coke, Diet Coke, Sprite, Iced Tea, Tonic Water Fruitat Thomas Kellers haute-dining New York Juice, and Bottled Water.restaurant, Per Se. It has its flaws—I am lessinterested in the large chunks of the book Beer, Wine and Champagne:dedicated to her budding romance with one ofPer Ses sommeliers. And part of me was hoping Sierra Nevada on Tap, Becks, Moretti &for a dishy account of reservation blacklists and Miller ...celebrities who dont tip well—a waiters
Kitchen Confidential—which it is not. I suppose A selection of premium Wines anddiscretion (and fear of libel action) is too Champagne.engrained in the service mentality. Full Open Call/Premium Bar: Absolute, Stoli,TIME:- 8AM TO 12PM Jack Daniels, Jim Beam, Johnny Walker, Meyers and Bacardi Rum, Bombay &Ambience : The ambience is usually casual. Tanqueray, assorted Tequila, Kahlua, Irish Cream, etc.Guest : CIF,VIP,VVIP ALL TYPES OF REACHESTPERSON TIME:-24HRS. AMBIENCE:-Cool place to hang out with friends, rediscover ur sporty side or the absence of it, fairly good drinks, nothing extraordinary, overpriced ‘above average’ food ……………. In other words, they r the underdogs when it comes to good food. GUEST:-CIF,CFFT,VIP AND OTHER PEOPLE
TAMATO SOUP (STARTER) EGG FRIED RICE (MAIN COURCE) FRENCH TOAST WITH STRABERRY BUTTER (SWEET COURCE)
• Tomato soup is a soup made from tomatoes. It may be served hot or cold, and can be made in many styles. It may be smooth in texture, but there are recipes which include chunks (or small pieces) of tomato, cream and/or chicken stock. Popular toppings for tomato soup include sour cream, and croutons. Tomato soup is one of the top comfort foods in Poland and the United States. "Tomato" ranks among the top three flavors of soup produced by the Campbell Soup Company. • Method of Cooking Cooking of prepared foods in a liquid at boiling point. This could be water, stock.
EGG FRIED RICEIngredients•1 - 2 green onions, as desired•2 large eggs•1 teaspoon salt•Pepper to taste•4 tablespoons oil for stir-frying, or as needed•4 cups cold cooked rice•1 - 2 tablespoons light soy sauce or oyster sauce, asdesired
COOKING METHOD:-Wash and finely chop the green onion. Lightly beat the eggs withthe salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oilis hot, add the eggs. Cook, stirring, until they are lightlyscrambled but not too dry. Remove the eggs and clean out thepan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes,using chopsticks or a wooden spoon to break it apart. Stir in thesoy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back intothe pan. Mix thoroughly. Stir in the green onion. Serve hot.
SWEET COURSE(French Toast with Strawberry Butter) Serve this French toast recipe made with Italian bread topped with flavored butter.
Method of Cooking• Slices of bread are soaked or dipped in mixture of beaten eggs and milk or cream. The slices of egg-coated bread are fried on both sides until they are browned and cooked through. Day-old bread is often recommended by chefs because stale bread will soak up more egg mixture without falling apart.• The cooked slices are often topped with jam, butter, peanut butter, honey, Marmite, Vegemite, maple syrup, golden syrup, fruit syrup, molasses, apple sauce, beans, beef, lard, whipped cream, fruit, tomato ketchup (when sugar is not used), chocolate, sugar, yogurt, powdered sugar, marmalade, bacon, treacle, cheese (often with ham), ice cream, gravy, or various nuts such as pecans.
Health and safety standardsThe food is checked very carefully for itscleanliness and nutritious.The food should not be infected.The food should not be overcooked.The food should be good in taste.The food should packed nicely so that no insectsor air can enter and spoil it.
IMPORTANCE OF HEALTH AND SEFETY STANDERD IN FLIGHTWhat is reception foods?• appetizers, chicken, mash potatoes & gravy, green beans, corn, salad and desert..cake or pie• what is cold storage?• The storage of perishables at low temperatures, usually above freezing, by the use of refrigeration to increase the storage life. In general, the lower the temperature, the longer the storage life.• What is dry storage?• Dry storage is not refrigerated nor frozen. It is at ambient temperature (which hopefully does not get too hot nor is too humid) and is where shelf stable foods, packaging, plastic and paper products.• HOT kitchen.• a Hot kitchen is culinary term which describes the area of the kitchen where the cooking is prepare that needs fire to be prepared.• Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes.
• FOOD PREPERATION :The amount of food for a flight depends on how many are attending. You may need a food quantity chart. This will give you a good starting point,• Chilled storage• To satisfy your need for a flexible temperature controlled logistics solution, we offer our Standard concept, which includes both temperature controlled (freezer or refrigeration) and room temperature storage. It can be extended with versatile handling, picking and selection services, as well as a number of other value-added services.• What is Hot and cold kitchen?a Hot kitchen is culinary term which describes the area of the kitchen where the cooking is prepare that needs fire to be prepared.• cold kitchen is the opposite side is a fresh area where usually prepare the salads and plates that no required hot to be prepared. Tray assembly The Sterling tray assembly is constructed of 16 gauge, type 430 stainless steel, and is fastened with stainless steel rivets. Each tray assembly consists of two staggered rows of four tray channels.
• Loading the aircraft: Each part of the aircraft is subject to many different loads. In the final design of an aircraft structure, one might examine tens of thousands of loading conditions of which several hundred may be critical for some part of the airplane. In addition to the obvious loads such as wing bending moments due to aerodynamic lift, many other loads must be considered. These include items such as inertia relief, the weight and inertial forces that tend to reduce wing bending moments, landing loads and taxi-bump loads, pressurization cycles on the fuselage, local high pressures on floors due to high-heeled shoes, and many others.
BEERGenerally, The entire crop of the village isbought. It is cut dried naturally andstored in sacks, fumigated, away the floorand walls for better ventilation. The barleyis screened for any foreign ripenedmaterial like straw and pebbles. This isdone on conveyor belts or floors,mechanically or manually
TYPE OF BEER:-DRAUGHT: Fresh and un pasteurizedLAGER : Bottom fermentedALE : Top fermentedBOCK : Heavy, dark lager from Germany. Very strong in alcohol content .PORTER : Made from dark malt. Has a sweet
• AN AlCOHOlIC BEvERAGE MAY BE DEFINED AS A POTABlE BEvERAGE CONTAINING AT lEAST 5% AlCOHOlIC BY vOlUME.• FERMENTED : WINE, BEER• DISTIllED : RUM, BRANDY, WHISkY, vODkA ETC.
How do you open a bottle of wine…???• You throw it at a wall it bounces does a 360 explodes and kills same wells then has a baby witch its lid is open.Wines are generally served at roomtemperature or a few degrees cooler thanroom temperature (around 60-65 degreesFahrenheit).They are best served in bowlshaped glasses ,which creates greater surface
How one should serve a whiskey. Some hosts might be concerned about how to serve a whiskey that avoids the pitfalls from potential whiskey snobs (who may no longer be your friends, of course) while at the same time being flexible enough for varied tastes.• Slow down service to buy time.• Be aware of the amount of alcohol being sold and served to all customers• Offer hot drinks such as coffee or tea.• Watch customers for outward signs of intoxication.
Tea is an infusion made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for several minutes, after which it is drank. The four basic types of true tea are black tea, oolong tea, green tea, and white tea. The term "herbal tea" usually refers to infusions or tisane of fruit or herbs that contain no Camellia sinensis
HOW TO SERVE TEA ?• Non-alcoholic drinks you should have a selection of tall (hi ball) glasses, short (on the rocks) glasses, martini glasses. For non-alcoholic drinks with fruit juice, you can make a fruit kebab by threading onto the wooden skewers fruit such as maraschino cherries, pineapple chunks, orange slices, apple slices, and so on. Allow room on either end of the wooden skewer so that you can lay the fruit kebab right on top of your non- alcoholic drinks.
Non-alcoholic beverage is a beverage thatcontains no alcohol. Such drinks are generallydrunk for refreshment, or to quench peoplesthirst. Non-a Non-alcoholic drinks includecarbonated drinks, dairy and yogurt-basedbeverages, juices, energy drinks, teas, coffees, andenhanced waters.
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