This document describes various aspects of Ecuadorian cuisine and culture. It discusses typical foods consumed at breakfast, lunch, and dinner in Ecuador. It also outlines common beverages served in bars and cocktails enjoyed in the country. The second half provides definitions and descriptions of roles in restaurant kitchens and front-of-house staff.

2. THE ECUADORIAN FOOD
THE GASTRONOMY OF ECUADOR IS VERY VARIED , IT IS ENRICHED BY THE CONTRIBUTIONS
OF THE DIFFERENT REGIONS: COAST, HIGHLAND, AMAZON AND GALÁPAGOS ISLANDS. THE
FOOD IS THE SET OF DIFFERENT CUSTOMS AND TRADITIONS OF EACH REGION

3. THE BREAKFAST
IN ECUADOR , IT IS COMMON FOR COFFEE , DRINK MILK , YOGURT AND JUICE AT BREAKFAST SERVED
WITH BREAD, CHEESE , BUTTER, PANCAKES OR WAFFLES , CEREAL , EGGS AND HAM, THIS IN THE
MOST URBAN CLASSES WHILE IN THE POPULAR SECTORS, IT IS COMMON TO TAKE A MORE
"CONSISTENT" AND CHARACTERISTIC OF EACH REGION BREAKFAST.

4. THE LUNCH
THE LUNCH USUALLY CONSIST OF A NATURAL FRUIT JUICE , A SOUP, A MAIN DISH
(CONTAINING ANY ANIMAL PROTEIN ) AND OCCASIONALLY A DESSERT.

5. THE DINNER
GENERALLY CONSISTS OF A TEA , COFFEE BEING MAY , MILK COCOA AND A FOOD SOLID
BAKED GOOD SWEET OR SALTY CRACKERS FOR EXAMPLE:, CAKE , BISCUITS , BREAD
OR TOAST SPREAD WITH JAM , BUTTER OR HONEY.

6. KIND OF BEVERAGES AT THE BAR
TYPES OF WINE
• WHITE
• RED
• HOUSE
TYPES OF BEER
• IMPORTED
• DOMESTIC
• ON TAP

8. THIS DRINK IS A TRADITIONAL
CUBAN DRINK.
THE "COSMOPOLITAN" IS A
COCKTAIL OF VODKA BASED ON
TRIPLE SEC .
MANY VARIATIONS EXIST, BUT A
CLASSIC MARGARITA HAS TEQUILA,
TRIPLE SEC AND JUICE OF LIME OR
LEMON. THE FROZEN MARGARITAS HAVE
BAD ICE.

9. AN ORIGINAL MARTINI IS DONE BY GIN
AND DRY VERMOUTH. THE OLIVES OR A
'JET' OF LEMON ARE COMMON HARNESS
THE WORD "MAITAI" MEANS "WELL" IN
TAHITIANO. IT IS A SWEET COCKTAIL IN
COMBINATION OF WHITE RUM, DARK,
ORANGE RUM "CURAÇAO", JUICE OF
PINEAPPLE, SYRUP OF SUGAR AND JUICE
OF LEMON.
THE PRINCIPAL INGREDIENT OF THIS
FAMOUS BRAZILIAN DRINK IS CACHAÇA,
SIMILAR TO THE RUM. THE CRUSHED ICE
IS ADDED TO THE GLASS AND THEN THE
CACHAÇA IS SPILT.

10. THE DAIQUIRIS CAN BE DONE BY ALMOST
ANY FRUIT. THE DAIQUIRIS OF
STRAWBERRY, BANANA AND MELON ARE
VERY POPULAR, AS WELL AS THE
FROZEN DAIQUIRIS WHERE THE GLASS IS
FILLED BY BAD ICE.
THE “PIÑA COLADA” IS THE NATIONAL
DRINK OF PUERTO RICO. IT CONTAINS
WHITE RUM, COCONUT, CREAM AND
JUICE OF PINEAPPLE. IT IS SERVED IN A
BIG GLASS WITH BAD ICE.

11. IN SPITE OF HIS NAME, THIS COCKTAIL
DOES NOT CONTAIN TEA. VODKA,
TEQUILA, GIN, RUM, TRIPLE SEC, AND A
BIT OF COKE. SOMETIMES, ONE ADDS
SYRUP OF SUGAR.
IT IS A COCKTAIL BASED ON COFFEE. THE
ICE CAN BE ADDED. THIS DRINK CALLS
THIS WAY BECAUSE HIS PRINCIPAL
INGREDIENT IS THE VODKA.

12. HOW DO YOU PAY?
CASH- ONLY
CASH ONLY USED TO DESCRIBE A PAYMENT THAT
YOU CAN ONLY MAKE WITH CASH, AND NOT
BY CHEQUE, BANK CARD

13. DEBIT CARDS
IS A PLASTIC CARD BUT FUNCTIONS LIKE A CHECK AND THROUGH WHICH
PAYMENTS FOR PURCHASES OR SERVICES ARE MADE ELECTRONICALLY TO THE BANK
ACCOUNTS

14. PERSONAL CHECKS
• A PERSONAL CHECK IS A FORM OF PAYMENT THAT IS DRAWN FROM AN ACCOUNT,
BUT NOT GUARANTEED IN OTHER WORDS, A PERSONALCHECK HAS A LEVEL OF
RISK FOR THE PERSON ACCEPTING IT.

15. TRAVELER´S CHECKS
• TRAVELER'S CHECKS ARE USEFUL WHEN TRAVELING, ESPECIALLY IN CASE OF
OVERSEAS TRAVEL WHEN NOT ALL CREDIT AND DEBIT CARDS CARRIED BY A
PERSON WILL BE ACCEPTED.

17. EXECUTIVECHEF
He is the person in charge of the whole process of production of the kitchen, takes
charge of the managing of the personnel, of the management of the purchases, of
the evaluation and creation of the menus, of the control of the costs of the
operation.

18. KITCHENSUPERVISOR
He selects, evaluates and qualifies the cooks is the person in charge of whom all the
orders of the chef are fulfilled, is the person in charge of controlling the production
inside the kitchen, and solves minor problems inside the same one and is the filter of
a lot of information and of many problems that can resolve without the help of the
chef.

19. COOKS
They take charge of the production
of the saucers for the service of the
restaurant.

20. STEWARDS
Fill the areas of food and drinks
before and after the service. Clean
the stations and equipment to use,
and collect all the equipment used
and clean, wash and clean the
dishes, pots walls and floors.

21. HOSTESS
She takes charge receiving
and dismissing the client;
her principal function is to
organize the persons' flow
that they come to our
restaurant so that she has
the control of tables, shifts of
Workers paid by the month,
stations, and reservations in
general.

22. WAITERS
They knows the types of saucers and ingredients and drinks used in the
restaurant they attend to the retainers, offer the letter, they takes orders,
is the manager of taking to the retainers the food of them choice, They
inform the captain of any lacking one.

23. REALIZED BY:
• ANDRÉS DÍAZ
• IVETTE SANDOVAL
• SANDY SAQUINGA
• JULIO VILLEGAS
DATE: 18TH JANUARY, 2016