Food and Drink

Josh Stone asked:


Czy masz kariery przygotowywania posi?ków, rozrywkowych prywatnie, lub po prostu gotowa? dla swojej rodziny, ?ywno?? obs?uga ma pewne nauki do niego, ?e nale?y wiedzie?. Co z wys?uchaniu opowie?ci w wiadomo?ciach co drugi dzie? o kolejn? Salmonella lub E. Coli ogniska, mogliby?my wszyscy mog? us?ysze? wznawiaj?ce sanitarnych w trakcie przygotowywania ?ywno?ci.

Obs?uga ?ywno?ci

umy? i wysuszy? r?ce przed zabiegiem dok?adnie ?ywno?ci. Zawsze u?ywaj czystego naczynia do obs?ugi ?ywno?ci. Przechowuj surowe i gotowane wyj?tkiem ?ywno?ci przez ca?y czas. Zastosuj si? do tego zw?aszcza surowego mi?sa, ryb i drobiu. Trzymaj z dala od tych gotowanych i ?ywno?ci gotowej do spo?ycia ?ywno?ci. Umy? i wysuszy? r?ce, naczynia, ci?cie p?yt, no?e i p?askie powierzchnie dok?adnie po przygotowaniu surowego mi?sa, ryb, drobiu i innych produktów spo?ywczych i surowego przed kontakt z innymi ?ywno??. Idealnie powiniene? u?ywa? oddzielnych desek do ci?cia surowego i gotowanego ?ywno?ci. Nigdy nie gotowane ?ywno?ci umie?ci? na tablicy, która wcze?niej w posiadaniu tych surowego ?ywno?ci, dopóki nie zostanie umyty. Nie u?ywaj tego samego naczynie pobudzi? lub s?u?y? gotowane posi?ek, który zosta? u?yty do przygotowania surowce.

Warzywa podstawowych rodziny, takich jak ziemniaki, marchew i pory cz?sto ?lady gleby na tych, którzy mo?e zawiera? szkodliwe bakterie, wi?c je dok?adnie umy? przed u?yciem. Z regu?y nale?y umy? inne owoce i warzywa te?, zw?aszcza je?li maj? by? jedzone na surowo. Unikaj przygotowywania ?ywno?ci dla siebie i innych, je?li s? chore.

Odszranianie

Podczas gotowania mro?onych ?rodków spo?ywczych pakowanych zawsze instrukcji rozmra?ania i gotowania bezpo?rednio z zamro?one. Je?li gotowanie z zamro?onych dostatecznie du?o czasu na jedzenie gotowane i nale?y dok?adnie sprawdzi? go przed obs?uguj?cych; dodatkowe minuty w Fryer nie b?dzie to bola?o. Podczas rozmra?ania ?ywno?ci, upewnij si?, ?e s? w pe?ni rozmra?ane przed gotowaniem, jest pewny, aby umo?liwi? ?ywno?ci wystarczaj?co du?o czasu na odwil?. Nigdy nie nale?y ponownie zamra?a? ?ywno?ci po odwil?y zacz??.

Thaw ?ywno?ci poprzez umieszczenie go na dnie szelfu lodówce w pojemniku do po?owu wszelkie soki, czy w szafie lub bin ponad zlewu. Soki te cz?sto s? ska?one, tak mycia naczy? i dok?adnie r?ce po u?yciu. Tylko odwil?y ?ywno?ci w kuchenka mikrofalowa, je?li ma by? gotowane natychmiast. Aby odwil?y bardzo du?ych przedmiotów, takich jak mi?so indyków, nóg jagni?ce itp. szybciej, niech odmrozi? poza lodówk?. Umie?? je w ch?odnym miejscu i upewnij si?, ?e s? one ca?kowicie rozmro?one przed gotowaniem.

Gotowanie i ogrzewanie

Post?puj receptur i instrukcji na etykiecie poziomu temperatury i czasu gotowania.

Pami?taj, aby preheat pieca prawid?owo – zgodnie z instrukcjami dla podgrzewania wzi?? pod uwag?, ?e czas gotowania powinien by? w pe?ni temperatury. Cook wszystkich do ?ywno?ci s? bardzo gor?cy. Pami?taj, ?e kie?baski, burgery, wieprzowiny i drobiu s? gotowane na drodze do i nie powinny by? rzadkie lub ró?owe w ?rodku. Jako test, przewierca? go no?em; wszelkie soki, które s? uruchamiane z mi?sa powinny by? jasne, nie krwawej. Jagni?cego i mi?sa wo?owego (z wyj?tkiem sytuacji, gdy mielone lub walcowane) mog? by? spo?ywane rzadko, ale nale?y upewni? si?, ?e zewn?trzna powierzchnia jest dok?adnie gotowane zabi? wszelkie bakterie na powierzchni mi?sa.

Osoby w podesz?ym wieku i chorych, niemowl?t, ma?ych dzieci i kobiet w ci??y powinny je?? jaja gotowane a? zarówno ?ó?tko i bia?e s? sta?e i nigdy nie powinien je?? surowe lub cz??ciowo gotowane owoce morza. Nie nale?y gotowa? ?ywno?ci zbyt daleko w góry. Po gotowane, ?ywno?? powinna by? przechowywana i pokryte bardzo gor?cy (powy?ej 145F), a? nadszed? czas, by im s?u?y?. Zachowaj zimn? przygotowane ?ywno?ci w lodówce, dopóki nie s? gotowe, by im s?u?y?.

Korzystaj?c z mikrofalówk?, wymiesza? ?ywno?ci i napojów oraz umo?liwienia im stan?? na kilka minut, aby unikn?? gor?cych lub zimnych miejscach. Sprawd?, czy ?ywno?? jest gor?ca w ca?ym przed s?u?b?. ?ywno?ci, które nie s? dok?adnie gotowane powinny by? ponownie podgrzewana innego kilka minut, ale gdy chodzi o mikrofale ?ywno?ci nie powinien by? reheated wi?cej ni? dwukrotnie.

Ch?odzenie

Nigdy nie poddane gor?cej ?ywno?ci bezpo?rednio do lodówka lub zamra?arka, let it cool wystarczaj?co pierwsze. Ch?odzenie powinno by? zako?czone w ci?gu jednego lub dwóch godzin po ugotowaniu. Aby przyspieszy? ch?odzenia ?ywno?ci mo?na podzieli? na mniejsze porcje, w szerokim tego naczynia i stan?? w p?ytkich zasobnika z zimn? wod?.

Extra opieki dla niemowl?t

Poniewa? dzieci " odporno?ci? s? s?abiej rozwini?te ni? te dla doros?ych, s? na wi?ksze ryzyko zachorowania. Aby podj?? dodatkow? opiek? dla ma?ych dzieci, mycia butelek i naczy? mydlasty w gor?cej wodzie i wysterylizowa? je za pomoc? roztworu sterylizuj?cego lub sterylizator parowy. Po dodaniu wody do ?ywno?ci dla dzieci, mleczka i inne napoje zawsze u?ywa? wody butelkowanej wody i nigdy nie prosto z kranu zlewu. Cook ?ywno?ci dok?adnie do bardzo gor?cy i sch?odzi? je szybko, dopóki s? one wygodne do jedzenia.

Extra opieki z grille i siatki

gotowania na wolnym powietrzu, szczególnie w przypadku du?ych grup, mo?e zwi?kszy? ryzyko zatrucia pokarmowe. Jest to trudniejsze do utrzymania ?ywno?ci bardzo gor?cych lub bardzo zimnych i zachowa? wszystko, co czyste. Ale z nieco dodatkowych opieki grille grille i na zewn?trz mog? by? stosowane w sposób bezpieczny.

?wiat?o na grill z du?ym wyprzedzeniem, upewniaj?c si?, ?e korzystanie z w?gla i wystarczy czeka?, a? to jaskrawy czerwony z proszków szary powierzchni przed zaczyna gotowa?. Keep mi?s, sa?atek i innych ?atwo psuj?cych si? ?ywno?ci w lodówce lub w lodów pakowanych przeno?ne ch?odnicy polu, a? tu? przed jeste? gotowy do nich gotowa?. Podawa? sa?atki w ostatniej chwili. Najlepiej u?y? oddzielnej ch?odnicy pola do surowego mi?sa i gotowe do spo?ycia ?ywno?ci. Cooler pola mog? wy??cznie ?ywno?ci cool na ograniczony okres czasu tak gotowa? wcze?niej ni? pó?niej. Jeszcze lepiej,

je?li to mo?liwe, w pe?ni wst?pnie gotowa? ca?y drób i w?dliny w pomieszczeniach kuchennych, a nast?pnie wzi?? je prosto z grilla, aby doda? ko?cowy barbacoa smaku.

Podczas gotowanie, kolei cz?sto ?ywno?ci. Je?li zaczyna si? spali? na zewn?trz grill zwi?kszy? lub zmniejszy? wysoko?? ciep?a z w?gla. Mo?esz zmniejszy? w?giel jest ciep?a przez nawil?ania na w?giel lub cz??ciowego zamkni?cia nieco powietrza spusty. Jak zawsze, gotowa? drobiu, burgery, wieprzowiny i kie?basy ca?ej bez ró?owego bitów w ?rodku. Przechowuj surowe i gotowane wyj?tkiem ?ywno?ci przez ca?y czas.

Nie uchwyt gotowane ?ywno?ci z naczy?, które dotyka?y surowego mi?sa i nie poddane gotowane lub gotowej do spo?ycia ?ywno?ci, takie jak sa?atka, chleb na p?yty, które odby?y surowego mi?sa.



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Josh Stone asked:


The food service industry generally encompasses the places, institutions, and companies responsible for any meal eaten away from home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Major foodservice providers include Compass Group, Sodexho, Aramark, and the Crown Group.

The companies that supply foodservice operators are called foodservice distributors. Foodservice hard goods like ovens and refrigerators are often sold by large buying groups.

Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

Catering is the business of providing food service at a remote site. A mobile caterer serves food directly from a vehicle or cart designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.

An event caterer serves food with wait staff at dining tables or sets up a self-serve buffet. The food may be prepared on site or shipped in but often some combination depending on the menu and facilities at the site. The event caterer staff is responsible not only for preparing the food but also setting up the dining area and waiting tables. This service is typically provided at banquets, conventions, and weddings. Any event where all the attendees are provided with food and drinks or sometimes only hors d’oeuvres is often called a catered event.

A catering company or specialist is expected to know not just food preparation, but how to make it attractive. A wedding requires working with the entire theme or color scheme of the wedding.

Much catering is sold on a per-person basis, where adding additional people is a flat price per person. Keeping the cost of the food and supplies below this is required to make a profit on the catering.

Industrial catering includes providing food for airline passengers, schools, prisons and other institutional settings. It can include contract management of client foodservice facilities. Airlines often have divisions or hire third parties to provide food for passengers. Food on airlines has dropped in frequency of flights it’s offered on. Today a drink and snack item are common on shorter flights. Airline food is often seen as bad by the people who eat it.

A waiter is a male who “waits” on tables, often at a restaurant or a bar. A female who “waits” on tables is often called a waitress. The gender-neutral server and collective waitstaff can also be used.

Waiting tables is one of the most common occupations in the U.S. The Bureau of Labor Statistics estimates that, as of May 2005, there are over 2.2 million persons employed as waiters and waitresses in the U.S.

Waiters’ duties include preparing tables for a meal, taking customers’ orders and serving drinks and food in a restaurant. Depending on the restaurant, other less common duties may be required, such as singing birthday songs to customers who are celebrating a birthday. A theme restaurant may even require waiters to dance (e.g. Joe’s Crab Shack). There are now event caterers that outsource waiter/s/esess to events and specific functions.

“Silver Service” waiters are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled job. They generally wear black and white with a long, white apron (extending from the waist to ankle).

The head waiter or waitress is in charge of the staff of waiters and/or waitresses, and is also responsible for assigning seating. This person can also be referred to as the ma?tre d’h?tel. Some restaurants employ busboys or busgirls to assist the waiters and/or waitresses.

In the United States and some other Western countries, it is customary to tip a waiter or waitress after a meal. In the U.S., waiters and waitresses, like other “tipped” employees, can be paid a lower minimum wage than other occupations. For example, waiters and waitresses in Georgia are generally paid around $2.13 an hour.

In contrast, waiters and waitresses in many East Asian countries refuse tips, which are sometimes even considered an insult. Many cultures in the region believe that leaving a tip implies that the waiter or waitress is not being paid enough by his or her employer.

A cocktail waitress is a type of server who specializes in bringing drinks to patrons of bars, casinos, comedy clubs, live music venues and other drinking establishments. Casinos traditionally dress their cocktail waitresses in fancy outfits with very short skirts, while less flashy establishments require waitstaff attire. A tip of $1/drink is customary.

A bartender serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This usually includes alcoholic beverages of some kind, such as beer (both draft and bottled), wine, and/or cocktails, as well as soft drinks or other non-alcoholic beverages.

In addition to their core beverage-serving responsibility, bartenders also:

-take payment from customers (and sometimes the waiters or waitresses);

-maintain the liquor, garnishes, glassware, and other supplies or inventory for the bar (though some establishments have barbacks which help with these duties);

-serve food to customers sitting at the bar.

-In establishments where cocktails are served, bartenders are expected to be able to properly mix hundreds to thousands of different drinks.

A cook is a person employed to prepare food for consumption, whether in a restaurant or institution, for a caterer or in domestic service. A fully qualified, experienced cook is sometimes referred to as a chef (French ‘chief’), although within the professional kitchen, the term chef is reserved only for the executive chef or chef de cuisine (French ‘kitchen chief’, i.e. kitchen master). A short order cook is a cook who prepares fast, easily-assembled meals to order, often working in a diner or cafe.

Cooks may learn their trade through apprenticeship, particularly in smaller establishments and staffed households, often starting as a kitchen boy, but that lowest rank, as the name indicates traditionally filled by minors, doesn’t have to lead to a cook’s career. The top restaurants nowadays hire from the graduates of professional cooking courses at culinary schools; these almost always involve some form of apprenticeship as well. In general, most restaurants have a hierarchy of cooking staff.



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Josh Stone asked:


Food Service: The Mover Of The Culinary Arts

The Food Service Of The Present Age

There are a few restaurants nowadays that can really sweep you off your feet from merely displaying their exquisite style in food serving. Years ago, food serving was an art that was practiced like a ritual. This is because, for one, people were so deeply religious that even the preparation of the food was a cause of celebration and joy. Two, people used to have all the time in the world that even the preparation of food was made into a beautiful ritual of blessing.

Of all the people in the known world, the Japanese has managed, up to now, to maintain rituals that they have observed all throughout their life, of which include preparation and serving of food and drinks. In fact, they have this so-called tea ceremony for special events like weddings or funerals, with teas served in little cups. Most of Japanese food preparations and rituals are meant as an offering to their master, teacher, deity or God. In some other parts of the world, like in Africa, for example, there still exist more radical rituals such as dancing or the banging of congo drums to exalt their God. The food were said to be a gift from their God and they are dancing out of joy for the blessing.

Such rituals of food service are colorful memories of tradition that is slowly being forgotten. Notwithstanding the lost tradition of food serving, some people still do understand the importance of proper food serving.

The Civilian Food Service Manager

In the modern age, a hotel or food chain or restaurant needs food service managers who can direct and organize food attendants to prepare and serve the food to the customers or guests. Food service managers are normally found in first-class hotels, restaurants or cafeterias. The work of the food service managers, however, is so much streamlined into the process that sometimes a food service manager has other responsibilities in tow. In fact, there are instances when the food service manager is also the restaurant manager, two managerial jobs for a single person.

Over the years, nonetheless, the continuous integration of work processes in the food industry and the automation and improvement of some of the process lines simplify the work of food service manager. Today, the food service managers can also be the restaurant manager, food service directors or dining room managers.

In some five star hotels, however, there are special areas in food management that needs keen supervision. In such cases, hotels or restaurants hire a food and beverage manager, a kitchen manager, a banquet manager and catering manager, depending on the needs of the hotel.

Duties Of A Civilian Food Manager

A civilian food service manager is tasked to hire his own serving and food preparation staffs, must write his planning menus and food utilization techniques, and must enforce compliance to current food, health and fire regulations. Certain nutrition standards by the government, such as iodine requirement in food, must be enforced properly. So, the work of a food service manager is to be thorough in planning from beginning to end. This planning will revolve around the expected number of guests, the popularity of the establishment, the nutritional value and palatability of the food and most importantly, the over-all cost of the menu.

Planning is not very easy when you think of the randomness of the number of guests or customers of the establishment. A food service manager will have to periodically review the existing menu of the restaurant and assess the recipes based from comments received from customers. Any comment, such as too much salt or too sweet a food, is a major concern for a food service manager. He also needs to assign appropriate prices to the menu items. The feedback from the guests is not only to be able to determine the possible labor and overhead costs but also to continuously improve the service to the customers.

He will also direct and organize training programs for his workers, evaluate performance of each workers and resolve existing problems between personnel, if there is any. It is important for the food service manager to be able to keep-high the morale of his workers to make them more effective in their word. In serious situations, he will have to investigate and resolve conflicts not only between his staff but also between a customer and staff, or complaints by the customer regarding the quality of food, service or accommodation.

A food service manager also makes sure of the economical use of raw food materials and the timeliness of food preparation by coordinating assignments of food preparation to different personnel. He is also tasked with the estimation of food and beverage consumption in relation to the existing stocks in the pantry.

The tiring part in the work of a food service manager is monitoring. The monitoring of methods in food preparation, size of portions and food preparation, although very exhausting, should be done regularly. Aside from this, he will also have to monitor the performance of his staff, the budget and the payroll records.

The Military Food Service Manager

The military food service manager, on the other hand, works in a military organization. This is necessary because there is a need for organization when feeding hundreds or thousands of service members every day. The daily meals are carefully planned to suit the diet and nutritional requirements of soldiers.

Even in a battle, there exists a food service manager that directs the food requirements. This is very important since there have been records in military history of battles lost due to famished soldiers that have become weak both physically and morally.

Duties Of A Military Food Service Manager

In comparison, a military food service manager has fewer duties than a civilian food service manager. He merely manages the cooking and food serving preparations in mess halls and directs the operation of the officers’ dining halls. He also determines the staff and required equipment for the dining hall, kitchen and meat cutting areas. He is responsible for setting standards for food storage and preparation and estimates food budget. In doing this, the military food service manager will be able to maintain the nutritional and sanitary standards in food service facilities.



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Employment growth in the food service industry will be spurred by increases in population, household income, and leisure time that will allow people to more often dine out and take vacations. In addition, the large number of two-income households will lead more families to opt for the convenience of dining out.

Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods – from soups, snacks, and salads to entrees, side dishes, and desserts – in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.

Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.

Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. Chefs tend to be more highly skilled and better trained than cooks.

The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work.

Most fast-food or short-order cooks and food preparation workers require little education or training; most skills are learned on the job. Training generally starts with basic sanitation and workplace safety subjects and continues with instruction on food handling, preparation, and cooking procedures.

Large corporations in the food services and hospitality industries also offer paid internships and summer jobs to those just starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs.

Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking schools, professional culinary institutes, or 2 or 4 year college degree programs in hospitality or culinary arts. In addition, some large hotels and restaurants operate their own training and job-placement programs for chefs and cooks. People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs.

Important characteristics for chefs, cooks, and food preparation workers include working well as part of a team, having a keen sense of taste and smell, and working efficiently to turn out meals rapidly. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant’s clientele.

Workers who perform tasks similar to those of chefs, cooks, and food preparation workers include food processing occupations, such as butchers and meat cutters, and bakers. Others who work closely with these workers include food service managers and food and beverage serving and related workers.

Waiters and waitresses, the largest group of these workers, take customers’ orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. In coffee shops serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment and a more leisurely pace.

Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Bartenders should be friendly and enjoy talking with customers.

Hosts and hostesses welcome guests and maintain reservation or waiting lists. They may direct patrons to coatrooms, restrooms, or to a place to wait until their table is ready.

Dining room and cafeteria attendants and bartender helpers assist waiters, waitresses, and bartenders by cleaning tables, removing dirty dishes, and keeping serving areas stocked with supplies.

Counter attendants take orders and serve food in cafeterias, coffee shops, and carryout eateries.

Food processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers or wholesalers, restaurants, or institutional food services.

Butchers as well as meat, poultry, and fish cutters and trimmers are employed at different stages in the process by which animal carcasses are converted into manageable pieces of meat, known as boxed meat, that are suitable for sale to wholesalers and retailers.

In animal slaughtering and processing plants, slaughterers and meatpackers slaughter cattle, hogs, goats, and sheep and cut the carcasses into large wholesale cuts, such as rounds, loins, ribs, and chucks, to facilitate the handling, distribution, and marketing of meat.

Bakers mix and bake ingredients in accordance with recipes to produce varying quantities of breads, pastries, and other baked goods.

Other food processing workers – such as food batchmakers; food and tobacco roasting, baking, and drying machine operators and tenders; and food cooking machine operators and tenders – typically work in production areas that are specially designed for food preservation or processing.

With the extent of growth in the industry of food service, managers are going to be in high demand. Management positions in the food service industry are diverse. Succeeding in the industry takes drive, ambition, and the desire to please people as the food service industry is about customer service. It also requires a lot of energy, an outgoing personality, and the ability to be comfortable working with a variety of people from a variety of backgrounds. You also need to be a risk taker and have the ability to solve problems quickly.

The college degree gives the foundation on which to build the management career. And, if your course work included financial and management classes it’s even better. Your degree will enable you to start as an assistant manager instead of an hourly employee.

Employers will be looking for evidence that you are interested in the field and understand its demands; experience is your evidence. Ideally, you’ve served an internship or apprenticeship for a food service employer, but summer and part-time jobs as a waiter, hostess, or cafeteria worker will also show employers that you understand the industry.



By: Josh Stone

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