CATERER EATS OUT
Food preparation
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Food poisoningFood poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins, known collectively as "pathogenic micro-organisms".
HACCPHACCP (Hazard Analysis Critical Control Points) is a tool for minimising risks within a food safety management system.
Hygiene trainingAnyone running a catering business has a legal obligation to train their staff in the basics of food hygiene. This obligation is detailed in the Food Safety (General Food Hygiene) Regulations 1995.
Temperature controlFood which is susceptible to the bacteria, toxins and viruses that can cause food poisoning needs to be stored at the correct temperature.
Head/Executive chefThis person is responsible for all aspects of the kitchen. Sous chef
Portion controlCareful control of the amount of food served to every customer – or portion control – is essential if you are to stick to your profit margins. Organic food
Planning a grazing menuTraditional three-course meals are increasingly being replaced by multi-course menus.
Costing a menuTo cost a menu, it is necessary to identify the direct and indirect costs involved in operating the menu. Balancing these costs will determine the ultimate success of a restaurant.
Creating a menuCreating a sound menu is one of the chef and restaurateurs’ most important jobs.
It is usually the main means of selling food to customers and the main document that directs and controls the operation of the restaurant.
Running an efficient kitchenAn efficiently run kitchen will prepare and cook the right amount of highest quality food for the required number of people, on time, by the most effective use of staff, ingredients and equipment.
Thomas Lowndes breaks into foodserviceOur regular supplier slot looks at the people, companies and campaigns behind the product news A CoolerWilliams Refrigeration is now offering operators an even bigger capacity back-bar cooler with its three-door model, which stocks up to 278 bottles of 330ml. Culinary TheatreBirmingham NEC, Europe's busiest exhibition centre, hosted the three-day Hospitality 2005 show last month. Here we round up the Culinary Theatre, sponsored by Compass Group and run by the Craft Guild of Chefs, which gave chefs the chance to demonstrate their competition skills. On pages 48 and 49 we look at some of the exhibitors' wares, and on page 50 we review the hot topics under discussion in the daily seminars Bouchon, Thomas Keller"You may wonder why one of the best chefs in the world would write a book that is based on simple food. I think the reason is that he wants to show how it is possible, using nothing but basic ingredients of the highest quality, to make truly great food" Kevin Mangeolles
Book Review"Buy it, take it home and love it, caress it and care for it... take it out and cook from it, because if you do, the book and its food will love you back" Grazing paysGrazing describes the process of eating small amounts throughout the day rather than sitting down to full meals. Now chef Andrew Turner has reclaimed the word to describe his popular tasting menus, and the concept has given rise to unexpected cost benefits The art of fryingThere's a new way of thinking bubbling under in the deep-fat fryer market, as Bob Gledhill discovers Frank Stitt's Southern Table: recipes and gracious traditions from highlands bar and grill, Frank Stitt"The book is laid out in large type and double spacing... all of which gives a sense of grandeur but simply makes it far bulkier than necessary"
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