FOOD:-For a real sensory experience where exquisite food is central to the theme, come to FOOD. In our beautifully designed restaurant, you can dine on delicious food in the lap of luxury, with smooth jazz in the background and without breaking the bank. Everything has been done at FOOD restaurant to make for a glamorous and sophisticated experience that can be enjoyed by all. Our varied menu stretches from comfortably traditional dishes to exciting and exotic overseas classics. Our top-end steaks, Pancetta Wrapped Monkfish and Vegetarian Risotto are all cooked to perfection and served at competitive prices. With an extensive cocktail lounge and wide selection of carefully chosen wines, you can spend what you like at FOOD restaurant. All our food is made from scratch, right down to the breadcrumbs, and comes with an excellent service and exquisite surroundings

FOOD:-Bar food means different things to different people. The common denominator? It should go well with a drink, be it a pint of Brooklyn Lager or a dry martini. Burgers at bars are a dime a dozen, but few measure up to the juicy, five-napkin whopper at Donovan's, the Irish pub with branches in Woodside and Bayside, Queens. It's so devastatingly delicious, we'd even send teetotalers ($4.95 at lunch, $5.75 at dinner). When the legendary Pearson's Texas Barbecue shut its doors in Long Island City, fans of its wood-smoked brisket and ribs -- the best in town -- were bereft until it reopened, curiously, in the back of Legends, a sports bar in Jackson Heights, Queens, where clued-in 'cue connoisseurs pay much more attention to the pulled pork and tender brisket sandwiches on Portuguese rolls than to the score of the game ($5.95 to $12).

In "serious" restaurants, bar food gets short shrift. If you're Jean-Georges Vongerichten or Daniel Boulud, do you really want your customers filling up on Triscuits and sardines? Gabrielle Hamilton, chef-owner of Prune, doesn't seem to mind. Her bar menu (available at tables too) offers delectable finger food like radishes on the stem with sweet butter and coarse salt; unapologetically retro deviled eggs; an Iberian arrangement of figs, fried almonds, and serrano ham; and, yes, those aforementioned straight-out-of-the-cupboard (yet unexpectedly satisfying) sardines with Triscuits and Dijon mustard ($3 to $7).

SERVICE:-Non-Alcoholic Beverages: Coke, Diet Coke, Sprite, Iced Tea, Tonic Water Fruit Juice, and Bottled Water.

Beer, Wine and Champagne:

Sierra Nevada on Tap, Beck's, Moretti & Miller ...

SERVICE:-When dining out, a significant percentage of what we pay for is service. Having cooked in restaurants for many years, my respect for servers, who earned much more money than I did cooking, has come grudgingly. But especially as I now spend time reviewing restaurants, I am willing to admit that a waiter's skill has a lot to do with how much I enjoy my meal. Still, the whole craft of service is hard to pin down, especially in our supposedly classless society. What should waiters do to make a meal sparkle? Should they dote? Should they be remote? PHow should they earn their tip?Phoebe Damrosch can be very good when pondering these questions inher waiter's-eye memoir, Service Included, about being a server at Thomas Keller's haute-dining New York restaurant, Per Se. It has its flaws—I am less interested in the large chunks of the book dedicated to her budding romance with one of Per Se's sommeliers. And part of me was hoping for a dishy account of reservation blacklists and celebrities who don't tip well—a waiter's

Kitchen Confidential—which it is not. I suppose discretion (and fear of libel action) is too engrained in the service mentality.

TIME:- 8AM TO 12PM

Ambience : The ambience is usually casual.

Guest : CIF,VIP,VVIP ALL TYPES OF REACHEST PERSON

A selection of premium Wines and Champagne.

Full Open Call/Premium Bar: Absolute, Stoli, Jack Daniels, Jim Beam, Johnny Walker, Meyers and Bacardi Rum, Bombay & Tanqueray, assorted Tequila, Kahlua, Irish Cream, etc.

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

TAMATO SOUP (STARTER)

EGG FRIED RICE (MAIN COURCE)

FRENCH TOAST WITH STRABERRY BUTTER (SWEET COURCE)

SOUP

• 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.

Main Course (EGG FRIED RICE)

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

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.

SWEET COURSE (French Toast with Strawberry Butter)

Serve this French toast recipe made with Italian bread topped with flavored butter.

• 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.

Method of Cooking

FLIGHT CATERING LO3

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.

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.

IMPORTANCE OF HEALTH AND SEFETY STANDERD IN FLIGHT

• 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.

• 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.

Alcoholic beverage LO4Types of alcoholic Beverages:-

Wine BeerRumBrandyWhiskyGin Vodka

Alcoholic Beverage

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

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 STOUT : Very dark ale from England with a strong malt and hops flavor.

• 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.

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 exposure of the wine and allows it to breathe better .A differently shaped bowl or lip can direct the wine to a different spot on in a drinkers mouth.

How to serve beer…???

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.

NON-Alcoholic Beverage

TEA IS A NON ALCOHOLIC DRINK

TYPE OF TEA:-

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

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.

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.

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