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.

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FACILITIES COFFEE CAFÉ 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 .

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GLASSWARE.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.AND LINEN THAT SHOULD BE USED FOR SERVICE.CROCKERY.OR DINNER) BASED ON THE CLASSICAL MENU SEQUENCE AND LAY OUT THE COVER WITH THE CUTLERY.A MENU CARD SHOULD BE MADE FOR THE MEAL WITH BRIEF DESCRIPTION OF THE COMPONENTS WHICH GO INTO THE MAKING OF THESE DISHES .LUNCH.DEMONSTRATE YOUR OPERATIONAL SKILLS IN DIVERSING A THREE COURSE MENU (EITHER FOR BREAKFAST.

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

CEREALS :PORRIDGE .

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

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

BEVERAGES : TEA • SERVED WITH OR WITHOUT MILK / CREAM SERVED EITHER IN TEA CUP OR DEMI TASSE WITH SAUCCER .

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

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.• 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).

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

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 IT’S 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

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

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

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.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 .

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TYPES OF BEER • • • • DRAUGHT : FRESH AND UNPASTEURISED LAGER : BOTTOM FERMENTED ALE : TOP FERMENTED BLOCK : HEAVY. • PILSNER : ORIGINAL LAGER BEER FROM THE TOWN OF ‘PILSEN’ IN CZECHOKOSLOVAKIA .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.

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FAMOUS BRAND & MANUFACTURING COUNTRIES • • • • • • • • FOSTER’S LAGER (AUSTRALIA) CARISBERG (DENMARK) HEINEKEN’S (GERMANY) DOW’S ALE (CANADA) BUD WEISER (USA) MACKER SON’S STOUT (UK) BLACK LABEL (INDIA) KING FISHER LAGER (CARIBBEAN ISLAND) .

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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 CAFÉ AU LAIT CAFÉ FLAMBE CAFÉ NOIR .

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MANUFACTURING COUNTRIES • INDIA • CENTRAL AMERICA • TURKEY .

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.• 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.

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

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

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TABLE ST-UP .

VALENTINE DAY PARTIES .

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• 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. .

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DIRECTION :DIRECTION Place cherry concentrate in a glass. Slowly stir in ginger ale. thawed 1/2 cup ginger ale ICE CUBES. . • INGREDIANTS 1/2 cup frozen cherry juice concentrate. .• 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. Add ice cubes before serving.

Pour and garnish with a strawberry.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. 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 .

the stem allows the drinker to hold the glass without affecting the temperature of the drink.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. but if you are making the drink for anyone but yourself (i. Garnishing with strawberry takes a little bit of time. Another variation is the stub glass. barbecue. 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).. which is identical to the martini glass. or any visitors) the garnish will make you look like a professional bartender and is well worth the extra few seconds it takes. except that the base is attached directly to the bowl. a party. .e. As with other stemware. removing the fragile stem. One variation is the double martini glass which is taller and wider at the opening than a standard martini glass.

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

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