This document contains information about various types of food and beverages that may be served at restaurants and bars. It discusses items like tomato soup, egg fried rice, and French toast that could make up a restaurant meal. It also provides details on alcoholic beverages like beer, wine, rum, and whiskey. Non-alcoholic drinks like tea are also covered. Health and safety standards for food preparation and storage in contexts like flight catering are outlined. Finally, some website URLs are listed that could provide additional restaurant, bar and food/beverage information.

11. FOOD:-For a real sensory experience where FOOD:-Bar food means different things to
exquisite 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 of
In our beautifully designed restaurant, you can Brooklyn Lager or a dry martini. Burgers at
dine on delicious food in the lap of luxury, with bars are a dime a dozen, but few measure up
smooth jazz in the background and without to the juicy, five-napkin whopper at
breaking the bank. Everything has been done at Donovan's, the Irish pub with branches in
FOOD restaurant to make for a glamorous and Woodside and Bayside, Queens. It's so
sophisticated experience that can be enjoyed devastatingly delicious, we'd even send
by all. teetotalers ($4.95 at lunch, $5.75 at dinner).
Our varied menu stretches from comfortably When the legendary Pearson's Texas
traditional 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 it
all cooked to perfection and served at reopened, curiously, in the back of Legends, a
competitive prices. With an extensive cocktail sports bar in Jackson Heights, Queens, where
lounge and wide selection of carefully chosen clued-in 'cue connoisseurs pay much more
wines, you can spend what you like at FOOD attention to the pulled pork and tender
restaurant. All our food is made from scratch, brisket sandwiches on Portuguese rolls than
right down to the breadcrumbs, and comes to the score of the game ($5.95 to $12).
with an excellent service and exquisite
surroundings

12. shrift. If you're Jean-Georges Vongerichten or
SERVICE:-When dining out, a significant
Daniel Boulud, do you really want your
percentage 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 more
money than I did cooking, has come grudgingly. doesn't seem to mind. Her bar menu
But especially as I now spend time reviewing (available at tables too) offers delectable
restaurants, I am willing to admit that a waiter's finger food like radishes on the stem with
skill has a lot to do with how much I enjoy my sweet butter and coarse salt; unapologetically
meal. Still, the whole craft of service is hard to retro deviled eggs; an Iberian arrangement of
pin 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 ($3
Phoebe Damrosch can be very good when to $7).
pondering these questions inher waiter's-eye
memoir, Service Included, about being a server SERVICE:-Non-Alcoholic Beverages: Coke,
Diet Coke, Sprite, Iced Tea, Tonic Water Fruit
at Thomas Keller's haute-dining New York
Juice, and Bottled Water.
restaurant, Per Se. It has its flaws—I am less
interested in the large chunks of the book
Beer, Wine and Champagne:
dedicated to her budding romance with one of
Per Se's sommeliers. And part of me was hoping
Sierra Nevada on Tap, Beck's, Moretti &
for a dishy account of reservation blacklists and
Miller ...
celebrities who don't tip well—a waiter's

13. Kitchen Confidential—which it is not. I suppose A selection of premium Wines and
discretion (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 REACHEST
PERSON 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

15.  TAMATO SOUP (STARTER)
 EGG FRIED RICE (MAIN COURCE)
 FRENCH TOAST WITH STRABERRY
BUTTER (SWEET COURCE)

16. SOUP

17. • 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.

18. Main Course (EGG FRIED RICE)

19. EGG FRIED RICE
Ingredients
•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, as
desired

20. COOKING METHOD:-
Wash and finely chop the green onion. Lightly beat the eggs with
the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil
is hot, add the eggs. Cook, stirring, until they are lightly
scrambled but not too dry. Remove the eggs and clean out the
pan.
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 the
soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into
the pan. Mix thoroughly. Stir in the green onion. Serve hot.

21. SWEET COURSE
(French Toast with Strawberry Butter)
Serve this
French toast
recipe made
with Italian
bread topped
with flavored
butter.

22. 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.

24. FLIGHT CATERING LO3

26. Health and safety standards
The food is checked very carefully for its
cleanliness 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 insects
or air can enter and spoil it.

28. IMPORTANCE OF HEALTH AND SEFETY
STANDERD IN FLIGHT
What 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.

30. • 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.

32. • 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.

34. AlCOHOlIC BEvERAGE lO4
Types of alcoholic Beverages:-
Wine
Beer
Rum
Brandy
Whisky
Gin
Vodka

35. AlCOHOlIC BEvERAGE

36. BEER
Generally, The entire crop of the village is
bought. It is cut dried naturally and
stored in sacks, fumigated, away the floor
and walls for better ventilation. The barley
is screened for any foreign ripened
material like straw and pebbles. This is
done on conveyor belts or floors,
mechanically or manually

37. TYPE OF BEER:-
DRAUGHT: Fresh and un pasteurized
LAGER : Bottom fermented
ALE : Top fermented
BOCK : Heavy, dark lager from Germany. Very
strong in alcohol content .
PORTER : Made from dark malt. Has a sweet

39. • 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.

40. 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 room
temperature or a few degrees cooler than
room temperature (around 60-65 degrees
Fahrenheit).They are best served in bowl
shaped glasses ,which creates greater surface

41. HOW TO SERvE BEER…???

42. 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.

43. NON-Alcoholic Beverage

44. TEA IS A NON AlCOHOlIC DRINk
TYPE OF TEA:-

45. 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

46. 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.

47. Non-alcoholic beverage is a beverage that
contains no alcohol. Such drinks are generally
drunk for refreshment, or to quench people's
thirst. Non-a Non-alcoholic drinks include
carbonated drinks, dairy and yogurt-based
beverages, juices, energy drinks, teas, coffees, and
enhanced waters.

49. WWW.RESTAURANT INFORMATION.COM
WWW.BAR INFORMATION .COM
WWW.FOOD AND BEVERAGES INFORMATION.COM
WWW.IMAGES OF RESTAURANT
WWW.BAR IMAGES