SAYONARA

OUR LAST CLASS IN FOOD AND BAVERAGES CLASS

hyee guyss!!

     firstly, I need to say that it was a last class for our food and beverages subject in this semester. we are so happy during all the assessment and also assignment in this class. all the knowledge we were get in this class are very valuable because we can applied it on our job and duty someday. meanwhile, thank to our lecture for helping and teaching us on how to successes in food and beverages services class. and we are also thank to all viewer and blogger who did support us and always update about information in our blog. thank you so much!!

this is our activity during this semester class..... we are also have a good time together with our classmate  ^_^

           

    

so, we hope to all viewer can take some knowledge from this blog and make a great day in your life!! see you next time!!

verte de nuevo and sayonara!!!!

(see you again and good bye)

MOCKTAIL

MOCKTAIL BAVERAGES SERVICE

we meet again!!

            in this chapter we would like to discuss about mocktail. in the class of food and baverages services we need to prepare and making a new idea of mocktail just only in 15minutes. so our team was made a variety and  delicioso (delicious) of mocktail. 

this is a best and simple mocktail from our class.

             We need to learn this because, It is very important for any restaurants to have a proper beverage service as to satisfy the demand of guests and to increase profits. In this case,the waiter or waitress plays a vital role in presenting the correct service of alcoholic beverages like a wines, beers, and liquors, it depends not only on knowing the procedure for serving but also on the knowledge of types and drinks, glassware, beverage temperature, and garnishes. Basically, food and beverage department in most establishment will categorize beverage into two: 

a. Non – alcoholic beverages 
b. Alcoholic beverages

NON-ALCOHOLIC DRINKS

A non-alcoholic beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks (including punches, "virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts alcohol consumption, recovering alcoholics, and anyone wishing to enjoy flavorful drinks without alcohol. They are often available as alternative beverages in contexts (such as bars) where the norm is to drink alcoholic beverages. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines.

different between mocktail and cocktail:

MOCKTAIL

For the information, Mocktail is any mixed drink that does not have alcohol. The name mocktail is derived the word ‘mock’ meaning to “imitate or mimic” referring to mocktails imitating a cocktail as it seems very similar to a cocktail but does not have alcohol or any other spirits. Mocktail is simply a mixed drink that does not have any spirits or alcohol. Many mocktails are cocktails that remove the alcohol. These are termed with a Virgin added to the front of their name. Mocktails are made using juices, cream, sugar, honey, fruits, herbs and/or soda.

COCKTAILS

Cocktails is a mixed alcoholic drink that requires mixing either one type of alcohol with juices, soft drink and other fruits or mixing multiple alcoholic drinks with juices or ice tea. As defined by the Oxford English Dictionary, a cocktail must have at least one spirit, one sweet/sugary drink and one sour/bitter drink. Initially, cocktails were a mixture of spirits, sugar, water, and bitters but now the definition has expanded to include any mixed drink that contains alcohol. Cocktails can include juices, cream, sugar, honey, fruits, herbs and/or soda.

how want to prepare it?

it's so simple we only just need an ice,goblet ,shaker or juices blender, cordial and you also can using the variety of fruit, sparkling cider, and also vegetable.

this is one of sample from our group. this mocktail was named as a star rock juices. the basic ingredient is milk was blend with star fruit. you are also can make a more delicious from this mocktail. 

have a good try!! 

FILLET FISH SERVICE

FILLET FISH IN DINING SERVICE

welcome again to all viewer and also blogger!! -nice to meet you guys again-

         for this part we would like to share a something though in our subtopic. it's about how you want to fillet a fish in front of guest. actually is not a difficult but it a bit tough. for your information, In fine dining restaurants, whole fish may be filleted at the table in front of the guest. It is important to note that as the texture of fish is very delicate when cooked, extra care needs to be taken when silver serving fish so that you do not break the fish. When silver serving whole fish, two fish knives are used to lift and plate the fish instead of the fork and spoon. do you guys have an experience when eating in fine dining restaurant the waiter was fillet the fish for you?

Serving utensils and accessories:

Fish serving platter > choose a platter that fits the form of the fish, oval or oblong platters are   best suited for longer fish.

Salmon board/ cutting board> a long narrows fis-shaped board.

Fish plate> generally, fish are filleted on the platter on which are smaller fish on a platter. 

Fish knife and fork> for filleting and arranging easy-to-portion fish dishes. 

spoon and fork> to easily handle the fish.

we would like to show the step how want to fillet the fish in correctly:

step filleting fish:

step 1:-

1. Remove the head. Position the knife behind the gills and cut downward at a slightly diagonal angle (in the direction of the head) through the bone. Flip the fish over and make another diagonal cut. Remove and discard of the head.

step 2:-

2. Remove the tail. Place the knife down where the tail meets the body, and cut straight down through the skin and bone of the fish. Remove and discard of the tail.

step 3:-

3. Removing the dorsal fins. Remove the dorsal, pelvic, and anal fins by pushing them away with the fish knife, and plece them on the refuse plate.

step 4:-

4. Removing the anal fins.

step 5:-

5. Remove the skin along the back from the head to the fish tail

step 6:-

6. Insert the knife behind the gill cover. Lift it slightly away from the fish's body and insert the knife, cutting downward until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, and push it down so that the tip extends about midway down the fish's body. Now run the knife along the ribcage, separating the meat of the fish from the ribs.

step 7:-

7 Pull back the fillet. Pull it away from the ribcage, and use the knife to loosen it where it is still attached. Lift the fillet away from the body and set it on the plate.

step 8:-

8. using the service gear method to lift up the fillet fish into the guest plate

step 9:-

9. Turn the fish over and insert the knife behind the gill cover. Using the same method, slice into the fish until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, push it down until the tip extends about midway down the fish's body, and run the knife along the ribcage to separate the meat from the ribs.

so, that all for filleting fish. the best way of fillet fish when the flush wasn't broke and get the beautiful result.

buena suerte!! (good luck)

                hasta pronto!! (see you soon)

BAVERAGE SERVICE

OPeNInG SpARkLINg BOttELS AnD WaTeR CaNs.

Hye guys,Assalamualaikum and salam sejahtera.We meet again here in this blog ^_^.....
       Today our group will update how want to opening bottles and water cans. Actually we learn about how to open wine bottle. But, we replace the wine water to sparkling water, because there was look same right? 

       As a server in a restaurant, it is important to push wine sales because it will increase the total amount of the bill, and it's an easy way to get an entire table to have a drink. Knowing how to properly present a bottle of wine will make you look more professional and will leave a good impression on your guests.

                            

           There are many devices and types of equipment that have been invented to help staff or personnel in the beverage service. In order to carry out efficiently the service of all forms of drink requested, the bar should have all the necessary equipment available for making cocktails, decanting wine, serving wine correctly, and making fruit cups.

beverage service equipment and usage:

(ice bucket)

>For chilling bottles of white wine, champagne, roses and sparkling wines.

(Wine opener) 

>Used for opening bottles of wine. Includes corkscrew, blade, bottle opener and lever. Known as “Waiter’s friend” 

   

(decanter)

     

>Bottles of very old vintage red wine are slowly poured into a decanter, leaving any sendiment behind the bottle 

(Service cloth) 

>Chilled wines (which are taken from an ice bucket) may be held in a folded service cloth during pouring to prevent drops from falling.    

...........Here we show you step how to opening this bottle and water cans...........

.

STEP TO OPENING SPARKLING BOTTLE.

1. Chill the bottle well prior to opening. A bottle that is not properly chilled will push the cork out on its own and will foam up and out of the bottle aggressively, making a mess and wasting wine

2. Locate a dish, bar, or serving towel. Use it to dry off the bottle, if wet from being chilled.

3. Grasp the neck of the bottle with four fingers of your left hand (if right-handed) and place your thumb over the top of the basket. 

4. Twist the retaining wire on the wire cage six half-turns counter-clockwise. The cork may be pushed out by the pressure any time after the basket is loosened, so apply firm pressure with your thumb on the top of the basket. If your wine was adequately chilled, the cork will rarely if ever get pushed out on its own.

5. Either leaving the wine cage on the cork or removing it, put your thumb on top of the cork and grasp it with the rest of your hand. While holding the cork steady, firmly twist the bottle with your right hand. It is most comfortable to do this with the bottle held at a 45 degree angle and balanced on your side or hip.

6. If you do not feel the cork loosening, pull with increasing pressure on the cork with your left hand while still rotating the bottle with your right hand.

7. When the cork starts to come out, slow its exit with your left thumb, allowing it to barely pop out.

8. The goal of this operation is to barely make a sound when the cork comes out.

9. Pour the wine into clean Champagne flutes.

STEP TO OPENING WATER CANS

1. prepare the equipment for serve the water can. Example like a straw, ice, rock glass, waiter cloth and also water cans.

2. Pour the ice into the glass.

3. Examine the top of can to see if it is dirty. If it is, wipe any dirt or debris from the    can, especially near the mouth.

4. Put your finger under the tab on top of the can.

5. Lift up slowly but firmly so you get it open but don't get the fizz everywhere (If can has    been shaken and in carbonated do not open for 15 min).

6. Listen for the *sts* sound as it opens, and then continue to lift up until open all the way.

7. Push tab back down all the way so as to keep it from getting in your way as you drink.

8. Then, pouring the drink into the glass with a manner.

It makes a new experience to us when we try it. It is something new and we love to learn it after see Madam Asmahani make a demonstration.

so, keep this challenge to try opening sparkling bottle and can!!

DO THE BEST!

COCOA

IT'S ALL ABOUT COCOA!!

HyYYe guys and Assalamualaikum!!!

 We meet again in our blog.. so now we want to talk about cocoa. In food and beverage class, we have to learn about drinks/water and it has a relation with cocoa.  Cocoa is one type of drinks, we will give information about cocoa that we have find it.

ABOUT COCOA TREE

          The cacoa tree (Theobroma Cacoa) is grown in the tropics in a band between 10 to 20 degrees north and south of the equator, sometimes called the "Cocoa Belt". The tree is often grown in the shades of other trees. It can be as tall as 40 feet (12 meters), and has fruits (pods) which are more than on foot (30 cm) long. The fruits may be brownish-yellow to purple, and contain 20-40 seeds or cacao beans in a pink, sweet-sour pulp. 

         Four major types of cacao are cultivated: Criollo, Forastero, Trinitario and National. The Criollo tree originates in Mexico and Central America and gives very high quality cacao beans and is mainly cultivated in South and Central America. The yield is fairly low. A number of varieties of Criollo are cultivated; in Venezuela well-known varieties are "Chuao", "Porcelana", "Puerto Cabello" and "Carupano". Criollo beans are often mixed with other varieties of cacao when making chocolate. 

           The flavor of the cacao beans is not only dependent on the variety, but also on the soil, temperature, sunshine and rainfall. It is now possible to buy chocolates made with cacao beans from one single region and thus compare the aromas; these chocolates are often called specialty chocolates, in contrast to ordinary chocolate which are made with mostly cheap cacao beans from several regions and with more than one cacao variety.

THE MANUFACTURING OF COCOA 

High quality cocoa powder must be easily dissolved and have good flavor. The beans used for the manufacture of cocoa are selected especially for this purpose.

After roasting and winnowing (removing the outer shell from the cacao beans) they are ground making cocoa liquor. The heat which is generated melts the cocoa fat thus generating a liquor, and sometimes additional heating is employed. The liquor hardens to unsweetened chocolate when it cools below 95 degrees F / 35 degrees Celcius.

       This gives a darker color and a stronger flavor. American recipes are usually made for natural cocoa powder, which has a higher acidity. Therefore baking soda may be used in recipes with natural cocoa. Baking soda should not be used with Dutched cocoa unless an acid ingredient is added, e.g. orange juice or sour cream. Cocoa used for cooking is normally unsweetened.

      There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood's ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated cocoa will be the most beneficial. According to an Italian study, a small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. Eating more does not provide additional benefits.

that all about the cocoa!!
 so you can make a hot chocolate now! go grab it!

SEE YOU SOON!!!