{"id":3055,"date":"2023-10-04T10:39:54","date_gmt":"2023-10-04T10:39:54","guid":{"rendered":"http:\/\/localhost\/ecole9ja\/?p=3055"},"modified":"2023-10-04T10:42:17","modified_gmt":"2023-10-04T10:42:17","slug":"week-4-ss2-second-term-catering-craft-practice-notes","status":"publish","type":"post","link":"https:\/\/ecolebooks.com\/nigeria\/posts\/week-4-ss2-second-term-catering-craft-practice-notes\/","title":{"rendered":"Week 4 &#8211; SS2 Second Term Catering Craft Practice Notes"},"content":{"rendered":"<p>\u00a0<strong>WEEK FOUR<br \/>\n<\/strong><strong>TOPIC:\u00a0\u00a0\u00a0\u00a0BREAKFAST SERVICE(CONTINENTAL&amp;NIGERIAN)<br \/>\n<\/strong><strong>CONTENT<br \/>\n<\/strong><\/p>\n<ul>\n<li>\n<div>Definition and Types of Breakfast\n<\/div>\n<\/li>\n<li>\n<div>Cover for Full Breakfast\n<\/div>\n<\/li>\n<li>\n<div>Continental Breakfast Menu\n<\/div>\n<\/li>\n<li>\n<div>Local Breakfast Menu\n<\/div>\n<\/li>\n<\/ul>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<br \/>\n<strong>BREAKFAST<br \/>\n<\/strong>Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy foods should be avoided.Breakfast should be able to sustain an individual until lunch. In catering establishments e.g. breakfast in hotels may be served in the hotel restaurant or dining room, or in a breakfast room set aside for this meal or in the hotel guest bedroom or suite. <\/p>\n<p>\u00a0<strong>TYPES OF BREAKFAST<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>CAF\u00c9 COMPLET\n<\/div>\n<\/li>\n<\/ol>\n<p>The term caf\u00e9 complet is widely used in continental Europe and it means a continental breakfast with coffee as the beverage. The term &#8216;the complet&#8217; is also used with tea provided as the beverage (teacomplet).<\/p>\n<ol>\n<li>\n<div>CAF\u00c9 SIMPLE OR THE SIMPLE\n<\/div>\n<\/li>\n<\/ol>\n<p>Caf\u00e9 simple or the simple is just a beverage (coffee or tea) with nothing to eat. Only the beverage served as breakfast.<\/p>\n<p>\u00a0<strong>EVALUATION<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>Define breakfast.\n<\/div>\n<\/li>\n<li>\n<div>Mention two types of breakfast.\n<\/div>\n<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<ol>\n<li>\n<div>CONTINENTAL BREAKFAST\n<\/div>\n<\/li>\n<\/ol>\n<p>This consists of foreign dishes from various foreign countries. It is made up of hot bread items, preserves, juice and beverages. Four or more courses are offered. Currently, a wider range of menu is being offered which include cheese, assorted bread products and variety of beverages.<br \/>\nExample of a continent breakfast menu:<br \/>\nOrange juice\/apple juice\/grape fruit juice<br \/>\nFried egg\/scream bled eggs\/poached eggs<br \/>\nBaked beans\/mushrooms\/tomato<br \/>\nPork sausage\/vegetarian sausage<br \/>\nWhite toast\/dinner oil\/Danish pastry\/plain bread\/croissant<br \/>\nCoffee\/decaf coffee\/breakfast tea<br \/>\nSkimmed milk\/full cream milk<br \/>\nSugar\/honey<br \/>\n<img decoding=\"async\" align=\"left\" src=\"https:\/\/ecolebooks.com\/nigeria\/wp-content\/uploads\/9jalessonsimages\/100423_1039_Week4SS2Se1.jpg\" alt=\"\"\/><\/p>\n<p>\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<\/p>\n<ol>\n<li>\n<div>FULL BREAKFAST\n<\/div>\n<\/li>\n<\/ol>\n<p>This is also known as English or British breakfast. A full breakfast menu may consist of two to eight courses and usually includes a cooked main course that makes the meal substantial. Each course has more varieties for customers to choose from.<\/p>\n<p>\u00a0Cover For Full Breakfast<br \/>\nThe full breakfast of a number of courses usually three or four, with a choice of cover dishes within each course.Correct cover includes the following:-<br \/>\nNapkin<br \/>\nSide plate and side knife<br \/>\nFish knife and fork<br \/>\nJoint knife and fork<br \/>\nSweet spoon and fork<br \/>\nSugar basin and tongs or individual sugar packet in a bowl<br \/>\nTea strainer<br \/>\nStands or under plate for tea\/pot coffee pot and hoot water jug\/hot milk jug.<br \/>\nMajority of items listed above for the types of breakfast are often placed on the as part of the mise-en-place before the customer is seated. A number of items are then placed on the table when the customer is seated. These include:<br \/>\nButter dish, butter knife and butter and alternative<br \/>\nPreserve dish with preserve spoon<br \/>\nJug of cold milk<br \/>\nToast rack with toast and or bread basket with hot rolls<br \/>\nTea pot\/coffee pot\/hot or cold milk\/hot<br \/>\nOther items according to the customer&#8217;s choice<br \/>\n<img decoding=\"async\" align=\"left\" src=\"https:\/\/ecolebooks.com\/nigeria\/wp-content\/uploads\/9jalessonsimages\/100423_1039_Week4SS2Se2.jpg\" alt=\"\"\/><\/p>\n<p>\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0\u00a0\u00a0\u00a0\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<br \/>\n\u00a0<\/p>\n<ol>\n<li>\n<div>LOCAL BREAKFAST\n<\/div>\n<\/li>\n<\/ol>\n<p>This contains two or more courses made up of dishes from locally grown or processed food commodities common to various ethnic groups.<br \/>\nExample of local breakfast menu<br \/>\nOrange juice\/grape fruit juice<br \/>\nMoimoi\/akaraballs(beans cake)<br \/>\nCorn\/millet porridge\/oats<br \/>\nSoya beans milk\/skimmed milk\/full cream milk<br \/>\nSugar\/honey<br \/>\nTapioca <\/p>\n<p>\u00a0<strong>EVALUATION<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>Briefly explain full breakfast\n<\/div>\n<\/li>\n<li>\n<div>Mention four materials needed for full breakfast cover\n<\/div>\n<\/li>\n<\/ol>\n<p>\u00a0Examples of Breakfast Menu Items<\/p>\n<div>\n<table>\n<tbody>\n<tr>\n<td>Menu<\/td>\n<td>Examples of Food Items<\/td>\n<\/tr>\n<tr>\n<td>Juices<\/td>\n<td>Orange,pineapple,tomato, apple,e.t.c.<\/td>\n<\/tr>\n<tr>\n<td>Fresh and stewed fruits <\/td>\n<td>Melon, pawpaw, pineapple, mangoes, fruit salad,e.t.c.<\/td>\n<\/tr>\n<tr>\n<td>Cereals<\/td>\n<td>Corn flakes, weetabix, ricecrisps, quaker oats, jollof rice,etc<\/td>\n<\/tr>\n<tr>\n<td>Yoghurt<\/td>\n<td>Natural and fruit, regular and low fat<\/td>\n<\/tr>\n<tr>\n<td>Fish<\/td>\n<td>Fried or grilled fish, smoked fish with poached or scrambled eggs<\/td>\n<\/tr>\n<tr>\n<td>Eggs<\/td>\n<td>Fried, poached, scrambled, boiled, plain or savoury filled omelet<\/td>\n<\/tr>\n<tr>\n<td>Meats<\/td>\n<td>Bacon in various styles, various sausage, kidney, steak<\/td>\n<\/tr>\n<tr>\n<td>Potatoes and vegetables<\/td>\n<td>Hash browns, mushroom, baked bean, fresh or grilled tomatoes<\/td>\n<\/tr>\n<tr>\n<td>Pan cakes and waffles<\/td>\n<td>Regular pancakes, whole meal pancakes,waffles with toppings,e.t.c.<\/td>\n<\/tr>\n<tr>\n<td>Cold buffet<\/td>\n<td>Hams, tongue, chicken, smoked cold meat e.t.c.<\/td>\n<\/tr>\n<tr>\n<td>Bread items<\/td>\n<td>Toast, rolls, plain sliced white or brown bread, gluten free bread, doughnut, scones, crisp bread, e.t.c.<\/td>\n<\/tr>\n<tr>\n<td>Preservers<\/td>\n<td>Jams, marmalade, honey.<\/td>\n<\/tr>\n<tr>\n<td>Beverages<\/td>\n<td>Tea, coffee (including decaffeinated) chocolate, milk, soy\/rice milk, mineral waters<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>\u00a0<strong>GENERAL EVALUATION<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>Mention six breakfast items.\n<\/div>\n<\/li>\n<li>\n<div>Outline five beverage drinks\n<\/div>\n<\/li>\n<li>\n<div>List four types of bread or bread substitutes\n<\/div>\n<\/li>\n<li>\n<div>Mention five methods of cooking.\n<\/div>\n<\/li>\n<li>\n<div>State three reasons for cooking food.\n<\/div>\n<\/li>\n<\/ol>\n<p>\u00a0<strong>READING ASSIGNMENT<br \/>\n<\/strong>Catering craft practice for Senior Secondary School 1-3 by Aminu S.N.Bariki. Pages 207-210<br \/>\nBasic Catering for SSS1-3 by Olorunda and Omotayo. Pages 243-246<\/p>\n<p>\u00a0<strong>WEEKEND ASSIGNMENT<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>Breakfast is the &#8212;&#8212;&#8212;&#8211;meal of the day.A.first \u00a0\u00a0\u00a0\u00a0B.second \u00a0\u00a0\u00a0\u00a0C. third \u00a0\u00a0\u00a0\u00a0D. last\n<\/div>\n<\/li>\n<li>\n<div>Which of these is not a food preserve?A.Jam \u00a0\u00a0\u00a0\u00a0B.Honey \u00a0\u00a0\u00a0\u00a0C. Marmalade\u00a0\u00a0\u00a0\u00a0D. Scones\n<\/div>\n<\/li>\n<li>\n<div>The current trend in traditional continental breakfast is to offer a ____ variety of choice.A. wide B. few \u00a0\u00a0\u00a0\u00a0C. small D.little\n<\/div>\n<\/li>\n<li>\n<div>Which of these is a type of breakfast? A. Full breakfastB. Half breakfastC. Mid breakfast\u00a0\u00a0\u00a0\u00a0D. Good breakfast\n<\/div>\n<\/li>\n<li>\n<div>A full breakfast menu may consist from A. two to eight courses \u00a0\u00a0\u00a0\u00a0B.three to fiveC. one to five D. three to seven\n<\/div>\n<\/li>\n<\/ol>\n<p>\u00a0<strong>THEORY<br \/>\n<\/strong><\/p>\n<ol>\n<li>\n<div>Mention two types of breakfast\n<\/div>\n<\/li>\n<li>\n<div>Suggest a breakfast using local food items\n<\/div>\n<\/li>\n<\/ol>\n<p>\t\t\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0WEEK FOUR TOPIC:\u00a0\u00a0\u00a0\u00a0BREAKFAST SERVICE(CONTINENTAL&amp;NIGERIAN) CONTENT Definition and Types of Breakfast Cover for Full Breakfast Continental&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,247],"tags":[],"class_list":["post-3055","post","type-post","status-publish","format-standard","hentry","category-posts","category-second-term-ss2-catering-craft-practice-ccp"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=3055"}],"version-history":[{"count":1,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3055\/revisions"}],"predecessor-version":[{"id":3056,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/3055\/revisions\/3056"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=3055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=3055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=3055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}