1. Cooking is a heat treatment of food to make it edible.

2. Many products cannot be eaten raw.

3. Meat, fish and vegetables are usually cooked.

4. Fruit are not cooked.

5. But apples and pears may be used in pies.

6. Some berries are used to make desserts.

7. Fruit and berries are also coked to make jams, jellies and marmalades.

8. There are 4 basic ways to cook food.

9. They are heating in a liquid (boiling, stewing), heating in fat or oil (frying and sautéing), Heating in steam (steaming), heating by dry heat (baking, roasting and grilling).

10. Heating by dry heat is baking, roasting and grilling.

11. Baking is dry cooking inside an oven.

12. Bread, cakes, pastries, tarts and biscuits are baked.

13. Vegetables, especially potatoes, may be cooked in this way.

14. Roasting is cooking meat and poultry in an oven by dry heat.

15. They are often basted.

16. Some cooks wrap the meat in a roasting foil with little oil or melted fat.

17. Meat can be also roasted on a spit.

18. Grilling is a rapid method of cooking poultry, fish, and cuts of meat, sausages and kebabs by heat, the source of which may be gas, electricity or charcoal.

Styles of food service. Buffet service.

1. There are many types of catering establishments.

2. They are big first class restaurants, cafeterias, small restaurants, snack bars and fast-food restaurants.

3. They serve different types of customers.

4. They are families, groups of tourists, business people, and children.

5. They all demand different styles of service.

6. There are various basic styles of food service in catering establishments.

7. The most common styles are buffet service, cafeteria service, plate service.

8. Buffet service is often called the “Swedish Board”.

9. This is really self-service.

10. This system of food service is very convenient for the guests.

11. They needn’t wait for the waiters and bills.

12. The counters with shacks and dishes are placed in the centre f the dining hall.

13. The guests come up to the “Swedish Board” and put the meals, appetizers and salads on the snack plates themselves.

14. Then they put everything o the tray and take their seats at the tables.

15. The assortment of appetizers, dishes and beverages is usually rich.

16. The waiter’s role is to clear the tables and serve drinks.

17. They can also help the guests if necessary.

18. This type of food service is arranged in hotels for big groups of tourists.

Styles of food service. Cafeteria service.

1. There are many types of catering establishments.

2. They are big first class restaurants, cafeterias, small restaurants, snack bars and fast-food restaurants.

3. They serve different types of customers.

4. They are families, groups of tourists, business people, and children.

5. They all demand different styles of service.

6. There are various basic styles of food service in catering establishments.

7. The most common styles are buffet service, cafeteria service, plate service.

8. Cafeteria service is really self-service.

9. This kind of service is usually used in cafeterias, snack bars and canteens.

10. There is a long counter with snacks, first course and second course dishes, drinks pies and cakes there.

11. The assortment of snack, first course and second course dishes is varied.

12. The customer moves along the counter choosing the dishes and drinks to their taste.

13. They put plates and glasses on the trays and move to the cash desk.

14. The cash desk is at the end of the counter.

15. There the customers pay for the dishes they have chosen.

16. Then the customers take their seats at the tables and have a meal.

17. The waiter’s role is to clear the tables and serve drinks.

18. They can also help the guests if necessary.

Styles of food service. Plate service.