The document provides procedures for preparing various foods and drinks. It describes 14 recipes including fried rice, salad, egg rolls, buns, coconut rice, chin-chin, kunu, sobo, moi-moi, fruit juice, egusi soup, ogbono soup, cake baking, and fruit salad. For each recipe, it lists the ingredients and provides step-by-step instructions for preparation.

1. SOME FOOD PREPARATION PROCEDURE
A SIMPLE TECHNIQUES FOR ALL……….
PREPARED BY AGBOOLA OLABISI JOHN
JULY, 2014

2. CATERING SERVICE: DEFINITION AND TYPES
 Catering is a business that provides food to a remote site. This can include a site such
as a home, a hotel or other location.
 Catering is the act of food provision in a professional capacity, typically at social
events.
 caterer is a person or company that buys food, fixes it/cooks it, and then serves it to a
group of people or person.

3. TYPES OF CATERING SERVICE
 MOBILE CATERING:
Mobile caterer serves food directly from a vehicle, cart or truck which is designed for the
purpose.
 EVENT CATERING
Catering services provided vary depending on the event and can include: cooking and
delivering food to an outside location; cooking, delivering and serving food; and full-service
(preparing food, providing service staff, decoration of event location, prep and
clean-up).

4.  BOX LUNCH CATERING
A box lunch is a lunch consisting of a sandwich, chips, fruit and a dessert. A box lunch is
typically prepared by a caterer and dropped off to a location for a client’s dining needs.
 Caterers can offer a variety of sandwiches such as:
Roast beef, Turkey, Egg, Tuna, salad ,Chicken, Chicken Salad , vegetarian
 CATERING OFFICER ON SHIP
Merchant ships often carry Catering Officers – especially ferries, cruise linear and large
cargo ships.

5. A. FRIED RICE
 MINOR-PROCEDURE:-
 Rinse and boil the turkey with spices for about 20-30mins
 Rinse and scratch body of the carrot and dice
 You can fry the turkey if you want
 Pour the green peas into a sieve and also the sweet corn to remove the water.
 Dice the fried liver
 Dice the onions
 Rinse the green pepper
 Remove its seed and dice.

6.  MAJOR PROCEDURE:-
 Rinse the raw rice with salt and water for about 3times to extract starch from it.
 Then put a pot on heat.
 Allow the water to dry before pouring vegetable oil into it
 When the meat water after sieving it
 Add Maggi, curry thyme and all other spices.
 Add everything to taste.
 Then pour rice into the water on heat.
 Stir at intervals.

7.  Don’t allow the turning stick to touch the depth of the pot so that the rice will not get
burnt.
 Allow the rice to steam together.
 Then add green peeper and diced onions
 Then add carrot, green peas, sweet corn and liver
 Stir together
 NOTE: - The duration of cooking varies with source of fire

8. B. SALAD
 PROCEDURE:-
 Rinse carrot, remove the back using a knife
 Then slice it to form tiny rope-like structures
 Rinse the cabbage, white onions and cucumber and remove the pod and then dice the
3 items.
 Cord-like in case of cabbage, round shape for onions and cube for cucumber.
 Boil egg and remove the shell
 Also remove the York of the egg and slice the abdomen
 Mix sliced carrot, cabbage, white onions, cucumber together in a neat tray.

9.  Add green beans, sweet corn, baked bean & egg to it
 Then mix everything together using salad cream
 Then cover with foil paper. This is to cost it and not to allow it to stream together /
prevent it from streaming together.

10. C. EGGROLL AND BUNS
 PROCEDURE:-
 Rinse egg and boil – remove the shell and place it inside water for about 3 -5mins.
 Measure 10 cups of flour into a bowl
 Add milk (powdered milk)
 Add sugar to taste and stir together using bare hand
 Add butter, nut meg, 1 spoon of baking powder and salt
 Then stir together using bare hand
 Add a little water and stir
 Roll the flour with your two hand and put it back into a bowl
 Then spread flour in small quantity

11.  Add egg to the small quantity you ‘ve spread
 Put egg inside it and the wrap the egg with the flower
 Roll it on a tray with flour
 Then fry the rolled flour inside hot oil

12. D. BUNS
 PROCEDURE:-
 The same method is used for buns but,
 There is no egg inside the rolled flour
 The size is smaller
 You don’t necessarily have to roll on a tray
 Deep your hand in flour to roll before frying

13. E. COCONUT RICE
 PROCEDURE:-
 Break the coconut and extract the water
 Blend the coconut and extract the juice or you can use juice extractor machine
 Light the stove and place a pot on it
 Pour the coconut water and juice in the pot and add water
 Add all the necessary ingredients in the right proportion, thyme, salt, Maggi, sauce
water, sliced onions
 Then, when you notice bubbles or when the water is boiled, pour your washed rice
inside it and stir

14.  Then cover immediately.
 After some minutes, taste to know if all you ‘ve added is enough or not, if not, add
until you get your desired taste
 Add sliced pepper
 Allow it to steam together
 After some minutes, pack the rice and garnish with diced carrot and green beans

15. F. CHIN – CHIN
 PROCEDURE:-
 Measure the quantity of flour you want to use
 Pour it into a bowl
 Add sugar, baking powder, milk flavor, nutmeg, sachet of butter
 Mix vigorously
 Break 6 -8eggs and mix together with bare hands and allow to mix well until absence
of lumps.
 Then add water and mix together
 Mix very well such that the flour stick together to form one piece
 You can control the stickiness by adding water as desired
 After mixing well

16.  Sprinkle flour on the chopping board
 Then place small quantity of the stickened flour on the board
 Then roll to form a flat surface
 Cut into 2cm breadth and say 15- 20cm length
 Then cut into cubes
 After chopping all the stickened flour into cubes
 Fry them with ground nut / vegetable oil
 Then pack into perforated basket after frying
 Then pack the fried – flour (chin – chin) into a flat tray

17. G. KUNU
 PROCEDURE:-
 Soak Dawa and corn (Jero) in a large quantity of water for 50mins – 1hr
 Wash thoroughly to remove stones
 Then remove the dawa and corn using a plastic basket
 Then pour it inside a bucket
 Then add kanafuru, cabbage, ginger, blended sweet potatoes
 Then blend everything using a blender
 Pour into a bowl
 Then pour hot water after blending
 Add other ingredients
 Allow the Kunu to cool and leave for at least a day
 Then filter to extract the Kunu from the residue

18. H. SOBO
 PROCEDURE:-
 Boil water and put sobo leaves inside the boiled water
 Add all necessary fruits such as Kanafuru, pineapple pod etc.
 After the water boil at 1000c, remove from heat/fire
 Allow it to cool for some minutes (30 – 40 – 60mins)
 Add two cola eve sachet and two pineapple eve sachet, depending on your desired
taste.
 Stir together

19. I. MOI-MOI
 PROCEDURE:-
 Soak beans inside water
 Remove the beans shaft
 Rinse the beans after you must have removed all the shaft.
 Add pepper, onions and grind together
 Rinse egg and boil
 Boil fish with Maggi, onions and salt
 Squeeze the boiled fish, remove all the bones and pour it into the ground beans.
 Then continue to stir the beans
 Add water from the boiled fish

20.  Add spices – Maggi, salt etc. you can first mix all the spices in hot water before adding
to the beans
 Stir gently until everything mix together very well
 Place a pot on stove with little water
 You can place moi-moi leave inside the pot
 Rap the bean in small quantity into the moi-moi leave
 Add small quantity of egg to each rap
 Then after rapping all the beans.
 Set it inside the pot on the stove
 Cover it for some minutes till it is done
 When it is done
 Transfer the moi-moi into a flat tray to cool

21. J. FRUIT JUICE
 PROCEDURE:-
 Wash the fruit thoroughly
 Peal orange and extract the juice using a fruit extractor or squeeze out the juice or you
can use sieving cloth
 Remove the seeds
 Do the same for water melon and pineapple
 Blend the water melon and pineapple separately
 Then extract the juice from the residual
 Then mix juice extracted from the 3 fruits together
 And stir with long iron spoon
 To preserve, add lemon juice to it

22. J. EGUSI SOUP AND OGBONO SOUP
 PROCEDURE:-
 Extract bitter leaf juice until the leave is no longer bitter, you can use salt to extract it.
 After extracting the juice, pour hot water on the leaf
 After 5mins, sieve the leaf to remove the hot water
 Remove the heads and tails of the dried fishes
 Then put it inside a bowl and pour hot water on it
 Rinse tomatoes and Rodo, and blend
 Rinse and boil the meat
 Blend ogbolo, pepper and crayfish together
 NOTE: The above are pre- preparation

23.  PROCEDURE FOR EGUSI:-
 Pour red oil inside a pot placed on heat
 Add diced onions
 Add the blended Egusi in small quantity with a small spoon
 After frying Egusi for some minutes (until it is baked)
 Add the grinded tomatoes and Rodo
 Add locust beans and other spices
 Stir and cover for some minutes
 Add the processed bitter leaf and stir
 Then add the meat and fish
 After some minutes, the egusi soup is ready to serve

24.  PROCEDURE FOR OGBOLO SOUP:-
 The procedure is almost as that of Egusi soup but,
 Ogbolo is used in place of Egusi
 The duration of cooking is lower
 You add Ugwu leaf to ogbolo in place of bitter leaf

25. K. CAKE BAKING
 PROCEDURE:-
 Measure a cup of sugar and pour into a blender
 Add 1 sachet of butter to it
 Break the eggs into a plate and transfer into the blender
 Then blend them together for some minutes
 When it is finely mixed, pour and the mixture inside a bowl
 Add 6 cups of flour
 Add baking powder, Vanilla flavor, nut –meg, mixed ingredients etc.
 Then mix together using a stirring stick / turning stick

26.  NOTE:-It must be in one direction
 Taste and add preservative reagent
 Continue stir in one direction
 Then, pack the mixture into a baking pan
 Then, place in an oven or you can use the local method

27. L. FRUIT SALAD
 PROCEDURE:-
 Rinse all the fruits
 Peel the oranges, pineapples and pawpaw
 Separate the red part of the water melon from the green part and dice it
 Remove the orange fruit from the back
 Dice all the fruits and mix together inside a bowl
 Then, pack the mixture inside a soft plastic cup and cover with foil paper
 Then preserve inside a refrigerator

28. CONCLUSION
 It does not matter whether you are financially buoyant or not, once you think of doing
it, you are there.
 Catering work is one of the most interesting work to do but don’t be lazy.
 Starting the catering profession start in your very kitchen, your pot, your stove etc.

29. PLATE:
Pictorial representation for cake, fried rice and coconut rice respectively.

30. THANK YOU FOR LISTENING