Slide Slide No Trainer Notes Trainer identifies ‘external’ sources of gaining product knowledge: Product suppliers – by asking direct questions to the sales office or sales representatives, or by asking them to send you product information sheets The media – it must become standard practice for you to read, watch or listen to anything that relates to food and beverages: this should include reading, watching and listening to the general media as well as obtaining and reading trade magazines and journals Books – see what your local library has, check out the newsagents, visit the local library Internet – loads of information is available through targeted searches: see below for some examples shows, exhibitions and F&B festivals – keep an eye on the media and invitations sent to your employer. Make the time to go – many shows/exhibitions are free to industry personnel and they are a great way to establish industry networks and keep abreast of what is happening in the industry Food and cooking demonstrations – you can always learn something from these events even where they are conducted by a company with a vested interested in promoting their range of products Promotional activities – many suppliers run promotional events to advertise products and you should attend these whenever possible. Trade magazines, local media and invitations sent direct to your workplace are the best sources of when and where these are conducted. Class Activity – Internet Research Trainer arranges for class to have internet access and suggests trainees visit the following sites to view the sites, take notes and gain product knowledge: . Slide Slide No Trainer Notes
Slide Slide No Trainer Trainer continues introducing and explaining foods that staff should know about: Pasta can be bought-in as ‘dried’ pasta and re-constituted on-site, or it may be made fresh on-the-premises Pasta comes in a wide variety of types (flat, tubular and shaped) and sizes and may be filled or plain Pasta is traditionally served with a variety of sauces – can also be used in soups and as a substitute for potato Examples of pasta include: Gnocchi Spaghetti Fettuccini Lasagne Tagliatelli Noodles are made from flour (wheat) and water, and/or eggs In many ways they are similar to pasta. Activity – Samples, Texts or Internet Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or Internet sites to illustrate the food identified on this slide. Slide Slide No Trainer Notes Trainer continues introducing and explaining foods that staff should know about: Vegetables are traditionally used as an accompaniment to a main dish Some vegetables can also be used in salads Examples include: Root vegetables – potatoes, onions, carrots Green vegetables – broccoli, sprouts, celery, peas, beans, spinach, cabbage Tomatoes – technically a ‘fruit’ but commonly referred to as a vegetable. Class Activity – Samples, Texts or Internet Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or
The wine is a gently sparkling wine, giving the impression of creaminess, preferred by many especially with desserts. Blanc de blancs This wine is made exclusively from white grapes. Blanc de Noirs This wine is made only from red grapes. Slide No Trainer Notes Trainer discusses sweetness levels of sparkling wines: Sugar levels vary between brands so a brut in one brand may well not be as dry as a brut in another. The following is a general guide to sweetness/dryness: Driest brut Brut Extra dry Sec Demi-sec Sweetest Doux. Slide Slide No Trainer Notes Trainer explains Champagne is available in a range of bottle sizes: Champagne comes in half bottles (375ml) and full bottles (750ml) – some are also available in 200 ml bottles - as well as a range of larger bottles each with their own name Magnum – equivalent to 2 bottles: commonly used for parties. Other sizes usually reserved only for ‘special occasions’ include: Jeroboam – equivalent to 4 bottles Rehoboam – equivalent to 6 bottles Methuselah – equivalent to 8 bottles Salmanazar – equivalent to 12 bottles Balthazar – equivalent to 16 bottles Nebuchadnezzar – equivalent to 20 bottles.
With spirits, there are several options available to customers They may order a full nip (30 mls) with a mixer in a short or long glass, or they may order a half nip (15 mls) with a mixer in a short or long glass Sometimes customers order a double (60 ml) but many venues have banned these due to Responsible Service of Alcohol concerns Drinks may be ordered with ice, or without ice Industry practice the customer does not specify nip size, glass size or ice requirements is to prepare a drink comprising: A full nip Ice Long glass Guests may also order the spirit 'neat' – which means without any mixer, and without ice – or they may order it 'on the rocks' which means neat with the addition of ice. Slide No Trainer Notes Trainer introduces common mixers (soft drink) used with spirits as follows: Gin – tonic water (Gin & Tonic; G&T), lemon squash (Gin Squash), bitter lemon, lemonade, orange juice: ‘Pink Gin’ is gin with the addition of a few drops of Angostura bitters that have been swirled around the glass Brandy – dry ginger, cola, lemonade Whisky - dry ginger, cola Rum – cola Vodka – lemon squash, orange juice (Screwdriver), tomato juice (Bloody Mary). Class Activity – Demonstration Trainer shows trainees how to mix/make a range of drinks as identified on the slide. Slide Slide No Trainer Notes Trainer introduces ‘RTD s’ to students explaining: ‘RTD’ stands for ‘Ready To Drink’ and refers to the large and growing range of drinks that are available in bottles and cans
Muslims eat ‘halal’ food – that is, food which is allowed or lawful Foods which are not halal are referred to as ‘haram’ and these foods include pork (and its by-products), any animal not slaughtered according to special requirements, blood, carnivorous animals, birds of prey and animals without external ears Muslims may also not alcohol Any foods not obviously halal, or haram, are deemed ‘mashbooh’ and should be avoided because of their uncertain origin/nature. Hindu guests Hindus have a great respect for food and the way it interacts with other aspects of day-to-day life While they are not total vegetarians, they do not each much meat as they regard the killing of animals for food as bad karma They generally shun spicy foods, mushrooms, garlic and onions but will eat other genuine vegetarian dishes which are not bitter, sour or salty. Activity – Presentation of Local Menus Trainer obtains sample local menus containing dishes which are suitable for a range of different cultural needs and identifies the menu items suitable for each identified culture. Slide Slide No Trainer Notes Trainer trainees it is important to note on the order how the guest wants their steak cooked identifying degrees of doneness are: Blue – steak is seared on both sides then served Rare – steak is served when browned on both sides, and meat still contains blood Medium rare – steak has less blood than a rare steak, though blood is still just present Medium to well-done – is cooked all the way through, no sign of blood Well-done: is cooked very well – a little burnt on the outside and definitely no sign of blood. Slide Slide No Trainer Notes