PPT-Food Service 2: Unit 10

Cakes and Icing Cake Ingredients Fat Butter margarine and shortening Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products Cake flour. 4141622 To be completed by Caterer Legal Name of Company Physical Address Mailing Address if Different OwnerPresident Phone No Fax mail Contact NameTitle that will appear on the CCFP Caterer List Phone No Fax mail Counties to be Served by Main Site I Sampling & Preparation of Sample . Homogenate. Lab . 2. . Food Sampling & Preparation of Sample Homogenate. . The adequacy and condition of the sample or specimen received for examination are of primary importance.. LEARNING OUTCOME. In this chapter, information will be presented about:. • Unique . characteristics of foodservice. • . Flow of food. • . Form of food purchased. • . Types of foodservice systems. Chapter . 6. Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved. COMPETITIVE CONDITIONS IN . FOOD SERVICE. Managers must pay attention to competition now more than ever because of the following:. the inequality of food and nutrition security. GUIDE TO THIS PRESENTATION AND UNIT. PowerPoint presentation by . Médecins Sans Frontières / Doctors Without Borders (MSF) UK. Schools Team: Mary Doherty and Severa von Wentzel. A PRESENTATION. CHAPTER VI of SEZ Act. Special Fiscal Provisions for Special Economic Zones. 26. (. 1) Subject to the provisions of sub-section (2), . every Developer and the entrepreneur shall be entitled to the following exemptions, drawbacks and concessions, namely … . Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved. It is an exciting time to be starting a career in food service!. Interest in food and cuisine is soaring.. The industry has many openings for talented creative people.. Objectives:. Describe the four types of commercial foodservice . Describe the three types of institutional foodservice. Analyze foodservice within a consumer business . List the functions that all foodservice must perform. Chapter Number 9. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 9. Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Objectives. Describe. the types of commercial foodservice.. Describe. the types of noncommercial foodservice.. Distinguish. between commercial and noncommercial foodservice.. List. the functions that all foodservices must perform.. Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Exempted Food Service Workers. Exempted Food Service Worker Training Presentation Rev. 0. 1) Develop an understanding of the importance of food safety.. 2) Learn terms and phrases related to food service work.. Aamena. Zaidi. Assistant Professor. School of Health Sciences. CSJMU. STYLES OF FOOD SERVICE. THE SERVING OF FOOD IS AN ART WHICH CAN MAKE OR BREAK THE REPUTATION OF CATERING ESTABLISHMENT. FOOD MAY BE SERVED IN A NUMBER OF WAYS, SOME FORMAL, INFORMAL.