1ST TERM SS3 CATERING CRAFT PRACTICES SCHEME OF WORK AND NOTE

FIRST TERM E-LEARNING NOTE

SCHEME OF WORK

SUBJECT: CATERING CRAFT PRACTICE CLASS: SS3

WEEK TOPIC

1  Introduction to Meal Planning

2  Special Menu-Vegetarians

3  Meal Planning For Pregnant and Lactating Mother

4  Meal Planning For Infants, Toddlers and Adolescents

5  Meal Planning For the Aged, Convalescent and Invalid

6  Meal Planning For Diabetic, Obese and Hypertensive Patients

7  Introduction to Bar (types and functions of bar)

8  Bar Equipment and Uses (Bar arrangement)

9&10  Revision and Examination

Reference book: Catering Craft Practice for SS1-3 by Aminu S.N. Bariki

Exam Focus Food and Nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola.

WEEK ONE

INTRODUCTION TO MEAL PLANNING

Meal planning is making plans of the meals you are to serve for a certain period of time which could either be a day, week, month, etc. so as to help organize the required recipes for its preparation. It involves choosing a menu or a list of food that will be available in a meal. Meal planning is ensuring healthy foods are included in the food menu taking into consideration the food groups shown in the food pyramid. It is necessary to plan a meal for people as it will helps to provide a balanced diet that meet the nutritional requirements for growth, body building, energy supply and body protection from disease caused by the deficiency of any food nutrient.

GENERAL PRINCIPLES OF MEAL PLANNING

1. The type of food in season.
2. Health condition of the family members.
3. Composition and nutritional needs of the family members.
4. Cooking method chosen.
5. The quality of the food.
6. Family income.
7. Personal likes and dislikes.
8. Occupation of the family members.
9. Cooking facilities available.
10. Adequacy and availability of foods.

EVALUATION QUESTIONS

1. Explain meal planning in detail.
2. Mention two reasons for meal planning.

METHODS OF MEAL PLANNING

1. Meals are planned generally around the main dish.
2. Desserts are planned with the main course in mind.
3. Appetizers are planned with both the main dish and the dessert in mind that is:

• Choose the main dish first
• Add one or two vegetable dishes where necessary
• Choose the dessert and or the appetizer.

ADVANTAGES OF MEAL PLANNING

1. It saves money.
2. It allows for the consumption of healthy food.
3. It prevents wastage.
4. To make a cheap meal.  
5. To make a suitable meal for all the family members considering their health status.
6. To make a meal that has all the classes of food.
7. To save time and energy.
8. To make good use of food in season
9. It allows for varieties.

DISADVANTAGES OF MEAL PLANNING

1. It consumes a huge amount of one’s earning.
2. Meal planning and buying of food stuff in large quantity can be time consuming.

GENERAL EVALUATION

1. Mention three general principle of meal planning.
2. Mention the advantages and disadvantages of meal planning.
3. Mention three menu sequences.
4. Define food commodities.
5. Differentiate between meal planning, menu and a menu card.

READING ASSIGNMENT

Exam Focus Food and Nutrition for WASSCE and SSCE by J.O. Olusanya pages 15-16.

WEEKEND ASSIGNMENT

1. Meal planning is referred to as (a) what to eat (b) how to eat (c) a means of planning healthy meals taking into consideration food groups shown in the food pyramid (d) a list containing the food and drinks available to be served.
2. The followings are the general principle for meal planning except (a) complexion (b) food in season (c) cooking method chosen (d) money available.
3. Making a cheap, nutritious meal that has all the classes of food nutrients are ——- for meal planning (a) laws (b) reasons (c) guidelines (d) advantages.
4. Food wastage can be controlled by (a) money available in the home (b) skill of the cook (c) reasons for cooking (d) meal planning.
5. Meal planning is —– to make (a) hard (b) time consuming (c) discouraging (d) all of the above.

THEORY

1. a. Mention five principles of meal planning.

   b. Differentiate between meal planning, menu and menu card.

2. Write three advantages and disadvantages of meal planning.

WEEK 2

SPECIALTY MENUS (VEGETARIANS)

A vegetarian is someone who does not eat the flesh of animals or all the products derived from them. Such person eats food from plant origin only. Vegetarianism may be derived from religious, moral, ethical or physiological considerations.

TYPES OR FORMS OF VEGETARIANS

1. Strict vegetarian (vegans): These are people who do not eat the flesh of animals, poultry and fish as well as the products derived from them. They eat only foods from plan origin.

Breakfast

Fruit juice

Toast bread with jam

Tea/coffee with soya beans milk and sugar.

Lunch

Vegetable stock (appetizer)

Yam porridge with ugwu leaf (main meal)

Soya beans milk drink (dessert)

Dinner

Carrots stock soup (appetizer)

Beans stew with fried plantain (main meal)

Fruit salad (dessert)

2. Lacto-ovo-vegetarian: These are people who do not eat the flesh of animals, fish or poultry but take milk, milk product and eggs in addition to foods from plant origin.

Breakfast

Fruit juice

Irish potato/fried yam

Fried potato sauce/omelet

Tea/coffee with milk and sugar.

Lunch

Vegetable stock soup (starter)

Egg stew with sauté vegetable

White boiled rice/ macaroni with green beans (main meal)

Egg custard (dessert)

Dinner

Sweet corn soup (starter)

Groundnut soup/cotton seed soup with semovita/amala/fufu (main meal)

Fruit salad (dessert)

EVALUATION

1. Explain any two forms of vegetarians.
2. Plan a balance dinner for a strict vegetarian.

3. Lacto-vegetarian:These people do not eat the flesh of animals, fish, and poultry. However, they take milk and milk products together with foods from plant origin.

Breakfast

Fruit juice

Toast bread/jam/tomato sauce

Tea/coffee with milk and sugar

Lunch

Vegetable stock soup (starter0

Iwukukom (unripe plantain pottage) main meal

Milk shake drink

Dinner

Carrot stock soup (starter)

Tomato gravy and sauté vegetable with white boiled rice 9main meal)

Fruit salad (dessert)

4.Semi vegetarians/flexitarian: These people do not eat red meat other than poultry and some sea foods. Their diets include fish and other dairy and animal products.

5.Fruitarians: They are more strict form of vegetarianism. Excluded are all pulses and cereals, diet may include mainly raw and dried fruits, nuts, honey and olive oil.

REASONS FOR VEGETARIANS

1. Reduced risk of heart disease: vegetable diets are naturally lower in saturated fat and cholesterol and higher in plant nutrients than most meat based diets.
2. Cancer prevention: Studies have shown the significant reduction in cancer risk among those who avoid meat. Meat is cooked at high temperature and the polycyclid aromatic hydrocarbon (PAHs) formed during the burning of organic substances are believed to increase the risk of cancer.
3. Loss of excess weight.
4. Live longer, slow the aging process.
5. Avoid toxic food contaminants as poisons and contaminants such as hormones, antibiotics, herbicides, etc.
6. Help end the world of hunger i.e, by using the plant which is used to fatten animals to feed people.
7. Some have compassion on animals.
8. Religious believe.

GENERAL EVALUATION

1. Define vegetarian
2. Mention and explain the forms of vegetarians
3. Mention the importance of meal planning.
4. Mention three menu sequences and explain them
5. Mention five types of soup.

WEEKEND ASSIGNMENT

1. A person who do not eat the flesh of animals or all the products derive it is called (a) vegetarian (b) hindus (c) traditionalist (d) religious worshippers.
2. Semi vegetarians are also called (a) lacto (b) strict (c) vegans (d) flexitarians.
3. —— eats milk and milk products and other foods form plant sources (a) semi vegetarian (b) lacto vegetarian (c) lacto vegetarian (d) lacto-ovo- vegetarian.
4. Vegans are called —— vegetarian (a) lacto (b) ovo (c) strict (d) semi ovo.
5. Fruitarians eat the following except(a) pulses and cereals (b) raw and dried fruits (c) honey (d) olive oil.

THEORY

1. Enumerate five types of vegetarians and explain them.
2. Plan a balanced meal for a semi vegetarian.

READING ASSIGNMENT

Catering Craft for Senior Secondary School by AminuBariki SS3 (pages 5-12)

Exam Focus Food and Nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola

WEEK THREE

MEAL PLANNING FOR PREGNANT AND LACTATING MOTHER

Pregnancy is a stage where a woman is carrying a foetus in her womb which is usually within the period of 9 months (40 weeks) while lactating mothers are women breast feeding their babies.Since a pregnant woman needs to cater for the nutritional needs ofherself and the foetus in her womb, she should be well fed.

Nutritional needs of a pregnant and lactating mothers

1. Adequate intake of proteins to meet her own needs as well as to promote the growth of the foetus, for the formation of new tissues so, she should eat foods that are rich in protein such as eggs, meats, fish and legumes.
2. A pregnant woman needs extra energy to be able to move the increased weight and also perform some other activities. However should try to balance her energy intake and output so as not to be overweight.
3. A pregnant woman should also consume or take adequate blood producing and bone formation nutrients. She should eat foods that are essentially rich in calcium, iodine and iron.
4. The consumption of vitamin K is essential so as to prevent excessive loss of blood during birth.
5. The lactating woman requires a balanced diet like the pregnant woman with more energy requirements to meet additional stress of breast feeding. She also needs to take more fluids like water, milk and fruits.

Breakfast

Fruit juice

Break with omelet/butter/margarine

Tea/chocolate beverages with milk and sugar or

Hot corn/millet pap with milk moimoi/akara balls

EVALUATION

1. Differentiate between a pregnant and a lactating mother.
2. Mention three important nutrients needed by a pregnant mother with reasons.

Lunch

Fish pepper soup (starter)

Offals stew ewedu/vegetable soup with amala/semovita/pounded yam (main meal)

Fresh fruit drink/milk shake with honey (dessert)

Dinner

Vegetable stock soup (appetizer)

Casserole of chicken with white boiled rice/boiled spaghetti (main meal)

Egg custard (dessert)

GENERAL EVALUATION

1. Define pregnancy
2. Mention four things to consider when planning a menu for a pregnant or lactating mother.
3. Explain three types of food service
4. What is food garnishing?
5. List and explain three types of customers.
   

WEEKEND ASSIGNMENT

1. Adequate consumption of protein is required for (a) strong bone (b) blood formation (d) easy digestion (d) development.
2. Energy intake should be adequate but not in excess to avoid (a) loss of blood (b) loss of energy (c) over weight (d) all of the above.
3. Vitamin K is necessary for (a) good sight (b) strong bones (c) development of new tissues (d) blood formation.
4. A lactating mother is (a) carrying a foetus in her womb (b) breast feeding a child (c) has stop breast feeding her child (d) has no breast milk.
5. A weaned child is a baby who is —– (a) breast feeding (c) being introduced to other food (c) has no appetite (d) don’t like food.
   

THEORY

1. Differentiate between a pregnant woman and a lactating mother.
2. Mention four nutritional needs of a pregnant woman with explanations.

READING ASSIGNMENT

Catering craft for senior secondary school by AminuBariki SS3 (page 5-12)

Exam focus food and nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola

WEEK FOUR

MEAL PLANNING FOR INFANTS, TODDLERS AND ADOLESCENTS

Infancy is the age at which the rate of growth is highest, and also the stage at which infants are more susceptible to infections. Infants therefore require food necessary for optimum growth and development. They need a balanced diet prepared in an easily digestible form, served attractively and in small portions.

BASIC NUTRITIONAL REQUIREMENTS FOR INFANTS AND TODDLERS

Infants are still growing and therefore need the following

1. High quality protein and in an adequate quantity. Specifically, protein rich in all the essential amino acids must be consumed.
2. Adequate amount of calcium, magnesium and phosphorus for good bone development.
3. Adequate amount of protective nutrients i.e. vitamins especially vitamin c for prevention of infection and vitamin a for good eye sight
4. Vitamin B12 folic acid and iron for blood synthesis
5. Vitamin B-complex i.e. B1,B2,B5 and B6 for energy metabolism and development of good appetite
6. Adequate amount of energy foods to be able to meet their demand and hence conserve the protein for growth.
7. Adequate amount of water to enhance digestion and excretion of waste products.

MEAL PLANNING FOR INFANTS AND TODDLERS

Breakfast

Fruit juice

Corn/millet pap with milk

Lunch

Mashed boiled fresh fish with mashed potato

Dinner

Boiled egg and noodles

EVALUATION

1. Who is an infant?

2. Mention five nutritional needs of an infant.

ADOLESCENTS

An Adolescent is between 11-20 years of age. This is the age during which growth spurt is experienced and the individual is usually engaged in energy demanding activities e.g. sports. Therefore they need food rich in proteins and carbohydrates as a result of the increased energy needs, their vitamin needs will also increase. In addition to the growth spurt, sexual maturation is also experienced during this period, thus further putting more stress on their nutrient demands e.g it is during this age period that girls commence their menstrual cycle.

NUTRITIONAL NEEDS OF ADOLESCENTS

1. High quantity and quality of protein to meet the growth spurt.
2. High energy intake and by implication adequate vitamin B-complex for energy metabolism and increased appetite to be able to cope with the increased energy demand.
3. Increased intake of iron, vitamins B12 and folic acid to enhance blood synthesis to be able to cope with the periodic loss of blood due to menstruation by the girls.
4. Adequate consumption of calcium, phosphorus and magnesium for strong bones.
5. Adequate consumption of vitamins A, D, E and C.
6. Food must be served in large portions.
7. Generous consumption of water.

ADOLESCENT

Break fast

Fruit juice

Bread and butter/omelet/margarine/jam

Tea/chocolate beverage with milk and sugar

Lunch

Corn soup (starter)

Beef/ chicken stew with sauté vegetable and white boiled rice (main meal)

Fruit salad (dessert)

Dinner

Chicken soup (starter)

Fish egusi soup with fufu (main meal)

Furadenunu (dessert)

GENERAL EVALUATION

1. Plan a balanced lunch for an adolescent
2. Mention five nutritional needs of an infant.
3. Explain food and table accompaniment.
4. Mention and explain three types of stock.
5. Differentiate between a menu care and a menu.

WEEKEND ASSIGNMENT

1. ——- is the stage when growth spurt is experience (a) adulthood (b) infant (c) adolescent (d) puberty.
2. ——– are more susceptible to infections (a) infants (b) adult (c) mothers (d) all of the above.
3. Increased intake of iron, vitamins B12 and folic acid to enhance (a) growth (b) energy (c) blood formation (d) tissue formation.
4. The period that lies between childhood and the beginning of adulthood is called (a) childhood (b) puberty (c) adolescent (d) infancy
5. —— need a balanced diet prepared in an easily digestible form, served attractively and in small portions (a) adolescents (b) infants (c) girls (d) boys.
   

THEORY

1. Who is an adolescent?
2. Mention four nutritional needs of an infant and the reasons.

READING ASSIGNMENT

Catering craft for senior secondary school by AminuBariki SS3 (page 5-12)

Exam focus food and nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola

WEEK FIVE

MEAL PLANNING FOR THE AGED, CONVALESCENT, INVALID, MANUAL AND SEDENTARY WORKERS

ADULTS AND THE AGED

Since the adults and the aged are grown up persons, their nutritional needs are not as high as both the infants and adolescents. However, they need nutrients for the maintenance of the worn out body tissues. There is still the need for them to be on a balanced diet to avoid wasting of muscles. Also they should consume foods rich in calcium, phosphorous, magnesium and vitamins D to take careof the demineralization that will be gradually taking place in their bones. The food and the cooking methods chosen should be a type that is easily digestible.

THE AGED

Breakfast

Fruit juice

Moimoi/akara with pap, milk and honey

Lunch

Peppered pomo (starter)

Fish okro soup with amala (main meal)

Fruit salad (dessert)

Dinner

Chicken soup (starter)

Fish vegetable sauce with white boiled rice (main meal)

Pineapple rings (dessert)

Invalid: An invalid is somebody that is ill and confide to bed. Such people, because of the dictate of their ailment and their dull appetite require special types of diet to furnish the needed nutrients.

Convalescent: A convalescent is a person who is recovering gradually from an illness. Such people also require special diets based on the dictate of the nature of the ailment. In preparing food for convalescents and invalids the following factors must be considered:

1. Obey the doctor’s directive
2. Choose easily digestion food and avoid oily or fatty food
3. Use appropriate cooking methods that will enhance easily digestibility.
4. Choose food which will supply the necessary nourishment.
5. Serve small portions at a time.
6. Avoid too much seasoning
7. Serve the food hot and in an attractive manner.
8. Do not prepare the food to close to the invalid
9. Allow for variety in the diet
10. Observe food and personal hygiene.

INVALID AND CONVALESCENT

Breakfast

Fruit juice

Tea with or without milk and sugar

Bread with butter/margarine

Lunch

Fish/ beef pepper soup (starter)

Fish sauté vegetable with white boiled rice (main meal)

Pineapple rings (dessert)

Dinner

Offal pepper soup (starter)

Fish vegetable soup with amala (main meal)

Fruit salad (dessert)  

A manual workeris an individual whose work is tedious and entails the use of much energy to get his or her task accomplished. Food rich in energy supply and can also sustain the individual is considered when planning their meals. Such task includes brick layers, field workers, farmers, plumbers, etc.

Breakfast

Fruit juice

Beans, pap, sugar/honey

Lunch

Chicken soup with fresh bread (starter)

Beef stew with ewedu/ okro soup/vegetable soup and pounded yam/ fufu/eba (main meal)

Pawpaw slices (dessert)

Dinner

Beef Pepper soup (starter)

Fish stew and sauté vegetable white boiled rice/boiled beans (main meal)

Fruit salad (dessert)

EVALUATION

1. Who is an invalid?
2. Plan a balanced meal for a convalescent.

A sedentary worker is an individual whose work entails seating in a position to carry out his or her task. Such an individual requires less intake of energy giving food since the work is not so tedious to avoid the accumulation of fat which can lead to a high level of cholesterol or obesity.

Breakfast

Chilled orange /grape fruit juice

Bread with butter/omelet

Tea/coffee with milk and sugar

Lunch

Tomato soup (starter)

Beef stroganoff jollof rice with fried plantain

Cream caramel (dessert)

Dinner

Beef stock soup (starter)

Fish stew ewedu soup with amala (main meal)

Chocolate gateau (dessert)

GENERAL EVALUATION

1. Plan a balanced breakfast for your aged uncle.
2. Mention three nutritional needs of the aged.
3. Mention three effects of heat on fruit.
4. Enumerate three methods of preserving fruit.
5. What are the factors you consider when purchasing fruits.  

WEEKEND ASSIGNMENT

1. An invalid is somebody that is (a) healthy (b) recovering (c) strong (d) sick.
2. Foods rich in calcium, phosphorous, magnesium and vitamins D is needed by (a) an adolescent (b) the aged (c) an invalid (d) a convalescent.
3. Serve the food hot and in an attractive manner ,do not prepare the food to close to the person, allow for variety in the diet is a guideline for cooking for ——- (a) an adult (b) an infant (c) an invalid (d) an adolescent.
4. A manual worker requiresmore of—– (a) energy giving food (b) portentous food (c) calcium (d) roughages.
5. For a sedentary worker, the food should be (a) easily digestible (b) heavy (d) unattractive (d) oily.

THEORY

1. Differentiate between a sedentary and a manual worker.
2. Plan a balanced dinner for an invalid.

READING ASSIGNMENT

Catering craft for senior secondary school by AminuBariki SS3 (page 5-12)

Exam focus food and nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola.

WEEK SIX

MEAL PLANNING FOR DIABETIC, OBESE AND HYPERTENSIVE PATIENTS

A hypertensive patient is one with an abnormally high blood pressure. The diet of such people should have its salt content drastically reduced or completely salt-free depending on the degree on the degree. They should also avoid the consumption of cholesterol rich foods.

Diabetic patient: A diabetic patient is someone whose blood sugar level is abnormally high and consequently sugar appears in his or her urine. Such patient needs a supplement of insulin and should drastically reduce his or her consumption of carbohydrate foods. Such patient should consume generous amount of legumes and leafy vegetables. They should also reduce their fats and oils consumption.

Breakfast

Grape juice

Tea with milk and honey no sugar

Wheat bread with butter/margarine

Lunch

Beef stock soup (starter)

Fish stew with kidney boiled beans (main meal)

Fruit salad (dessert)

Dinner

Fish stock soup (starter)

Chicken egusi soup with wheat (main meal)

Pineapple rings (dessert)

Obese patient

An obese patient is someone who is overweight. The overweight is usually due to the accumulations of excess fat or adipose tissue. Such patient should eat foods of high nutrients value but low in calories. They should therefore reduce their consumption of carbohydrates and fatty foods, but take generous amounts of vegetables and legumes. The reduction in the consumption of energy food should be accompanied by regular physical exercise to improve blood circulation and tighten the sagging muscles.

Breakfast

Orange juice

1 boiled egg, 2 slices of bread with tea/coffee (no sugar) little milk

Lunch

Fish pepper soup (starter)

Boiled beans (4-5 spoonful) with fish vegetable stew (main meal)

Pineapple rings (dessert)

Dinner

Vegetable stock soup (starter)

Meat vegetable soup (1 piece of meat) main meal

Fruit salad

EVALUATION

1. Mention the nutritional needs of an obese patient
2. Differentiate between overweight and underweight

GENERAL EVALUATION

1. Mention the nutritional needs of a hypertensive patient.
2. Mention five types of menu and explain any one.
3. Enumerate the six basic technical skills.
4. Plan a dinner for a hypertensive patient.
5. Mention five types of rice

WEEKEND ASSIGNMENT

1. An obese patient is someone who is overweight the overweight is usually due to the accumulations of excess —— (a) fat or adipose tissue (b) water (c) blood (d) money.
2. The reduction in the consumption of energy food which is to be accompanied by regular physical exercise to improve blood circulation and tighten the sagging muscles is required by a —— patient (a) diabetic (b) hypertensive (c) aged (d) obese.
3. ——- should avoid the consumption of cholesterol rich foods and little or no salt in their diet (a) an adolescent (b) a hypertensive patient (c) a diabetic patient (d) an obese patient.
4. A diabetic patient is someone whose blood sugar level is abnormally high and consequently sugar appears in his or her urine due to the production of insufficient (a) blood (b) water (c) insulin (d)tissue.
5. Generous amount of legumes and leafy vegetables should be consumed a/an —— patient (a) obese (b) diabetic (c) obese (d) hypertensive.

THEORY

1. Explain the following (i) obese (ii) hypertensive (iii) diabetics.
2. Plan a balanced meal for an obese patient.

READING ASSIGNMENT

Catering craft for senior secondary school by AminuBariki SS3 (page 5-12)

Exam focus food and nutrition for WASSCE and SSCE by J.O Olusanya, F. Bala, O. Eyisi, S.O. Olojola.

WEEK 7

INTRODUCTION TO BAR (TYPES AND FUNCTIONS OF BAR)

A bar is a retail business establishment that serves alcoholic and non-alcoholic beverages to guests. It is a section of a home or a catering establishment from where alcoholic beverages, cocktails and non-alcoholic beverages are dispensed. The bar in a hotel is simply where you can buy and consume alcoholic and all other forms of beverages.

TYPES OF BAR

1. Dispense/Service bar
2. Ordinary/Public bar.

Dispense/Service Bar: This is a type of bar situated within the food and beverage services area, the sommelier in the bar serves the drinks to customers in the restaurant or lounge area.

Ordinary/Public Bar: This type of bar is situated outside the hotel or within the hotel but outside the food and beverage area. It can be described as a public bar, the bar must have license to sell alcoholic drinks. Here the guest orders for his/her drinks and seat down away from the counter to be served by the barman or barmaid.

EVALUATION

1. Define bar.
2. State two types of bar and explain them.
   

FUNCTIONS OF A BAR

1. A bar is a place where beverages both alcoholic and non-alcoholic are dispensed and sometimes consumed.
2. A bar is a meeting point for customers prior to business and social event.
3. It is a place to relax and hang out with friends.
4. Sandwich and other snack can also be served in a bar.
5. Teas and coffees are also served in a bar.
6. Cocktails are mixed and served in the bar.

PARTS OF A BAR

1. The Front Bar: This is referred to as the customers’ area. It is the place where they stand to order drinks and where the drinks are served. The bar is approximately 16 -18 inches wide and 42 – 48 inches high with a surface that is water and alcohol proof because it is usually made with laminated plastic.
2. The Back Bar: The back bar has two major functions which are decorative function of display and work function of storage. Their splendor doubles by a mirror behind them. The mirror adds depth to the room and also gives customers a view of order at the bar as well as the action going on behind them. Bar tenders sometimes use it in observing customers without being noticed.
3. The Under Bar: The under bar is the hearth of the entire beverage operation and deserves the most careful attention to its design. It is the storage place in the bar where refrigerator and other mixing equipment for washing glasses are kept; it usually has a draining board, hand sink, waste disposal, etc.

FACTORS TO CONSIDER WHEN PLANNING A BAR

1. Safety and hygiene
2. Layout
3. Area
4. Plumbing and power
5. Sit of the bar
6. Wine list
7. Storage

EVALUATION

1. Highlight 6 functions of a bar.
2. List and explain five factors to consider when planning a bar.

BARMAN/MIXOLOGIST

Personnel working within the bar area must be responsible and competent in preparing and serving a variety of wines, drinks and cocktail. They should also have the knowledge of the requirements of liqueur licensing laws to ensure compliance. A mixologist is an employee who mixes and serves beverages at a bar.

RESPONSIBILITIES OF A BARMAN

1. To prepare and mix drinks and cocktail.
2. To maintain all time keeping and bar stock.
3. To be responsible for the preparation and service of mixed drinks.
4. To ensure that bars are properly stocked and that ice, bars, napkins, coasters, swizzle sticks and the likes are in proper supply.
5. To supervise the entire bar operation including stock taking, ordering, issuing of all liqueur and other bar items.

GENERAL EVALUATION

1. Who is a bar man?
2. Give another name for a bar man.
3. State five responsibilities of a bar man
4. Differentiate between hospitality and catering.
5. Classify catering establishment and give three examples each.

READING ASSIGNMENT

Read more on “bar”

REF BOOK: Catering Craft and Practice by AminuBariki Pages 22 -24and Catering Craft practice for Senior secondary Schools pages 169 -174.

WEEKEND ASSIGNMENT

1. A counter where alcoholic and non-alcoholic drinks are served and consumed is called ——
   1. kitchen (b) restaurant (c) bar (d) hotel.
2. Which among the following is not a factor to consider in planning a bar? (a) tank (b) layout (c) safety and hygiene (c) site of the bar.
3. 3. A mixologist is. (a) a personnel who plays music in the hotel (b) a person who mixes and serve drinks in a bar (c) a per who serves food to guests (d) a person who carves meat.
4. Who collects the order and serve alcoholic beverages? (a) barman (b) waiter (c) receptionist (d)mixologist
5. Which personnel ensure that the bar is properly stocked? (a) barman (b) waiter (c) station waiter (d) chef

THEORY

1. List five responsibilities of a mixologist.
2. State six uses of a bar.

WEEK 8

BAR EQUIPMENT AND USES (BAR ARRANGEMENT)

• JIGGER: They are used in measuring out liquor for cocktail and other mixed drinks
  
• A POURER: This device is fitted into the neck of a beverage, available in stainless or plastic form. It is used to control the amount of liqueur poured.
• A MIXING GLASS : This is simple a heavy glass container in which drink ingredients are stirred together with ice, which has a capacity of about 16 -17 ounces. It is used to make martinis and manhattans blend together.
• A HANDSHAKE: It is used for cocktail made with fruit juice, egg, sugar, cream or any other ingredient that does not mix readily with spirits and it is rinsed after each use.
• A BAR SPOON: This is a shallow spoon having a long handle often with a bead on the end. It is usually used for stirring drinks and cocktail either in a drinking glass or in a mixing glass.
• ICE TONGS: These are designed to principally handle one cube of ice at any given time. The ice tong is absolutely used for handling the cube into the drink.
• ICE SCOOP: This usually has a 6 -8 ounces capacity which is always made up of stainless steel. It is used for scooping up ice from the ice bin.
  
• MUDDLER STICK: The flat end is used for muddling or crushing one substance into another such as sugar into bitters.
• BAR STRAINER: There are basically many types of bar strainers. It is always a flat spoon shaped utensil with spring coiled round its edge which fits the top of a shaker or mixing glass. It is used in conjunction with the cocktail shaker and mixing glass to hold back ice and fruit pulp from entering into the glass when the drink is poured.
• BOTTLE RACK: It is used to store empty bottles.
• WINE STOPPER: Are used to plug or cover open bottles to prevent air from oxidizing the wine.
• TRASH OR WASTE BIN: It is used for disposing dirt originated from the bar.
• A FRUIT SQUEEZER: This is simply a hand size gadget that squeezes half a lemon or lime for a single drink, straining out the juice and pulp out the squeeze.
• BAR LIQUIDIZER OR BLENDER: The bar liquidizer or blender is used for making drinks that requires pureed fruits.
  
• Other bar equipment includes the following:
  

Bottle coaster, cocktail shaker, cork stick, bar knife, ice crusher, wine holder, refrigerator, champagne cork grip, wine basket, drink mixers, appetizer bowl, juice press, straws, liquor display, racks, strainers, floor mat, bar sink, beverage dispenser, drain board, glass hunger, mini whisk, etc.

BAR LAYOUT AND DESIGN

1. A bar will have display shelves to promote the different bottles of liquor in the house. The bottle labels must face outwards to the guests to read and choose from.
2. The shelves could also have a reach-in refrigerated cabinet with a glass door for chilled drinks like beer, white wine and champagne bottle
3. A sink is important in a bar operation, a water connection and drainage system for washing up things used in the bar.
4. An ice cube machine is essential to a bar.
5. A space should be provided for a cash register or computer micro with a drawer to keep tab of bar checks and stock the money and charge vouchers received.
6. A bar should have a hinged flapped door to keep the access to the inner bar area restricted to bartenders only. The flap provides additional space if required as well as seals the bar pen.

BAR ARRANGEMENT/LAYOUT

1. Round shaped
2. Box shaped
3. U- shaped
4. Oval
5. Serpentine

BAR-MIS-EN-PLACE

1. Airing the bar to remove the stale liquor smell of the previous day.
2. Requisition beverages from the beverage store against empty bottles of the previous shift.
3. Clean the wine lists and discard worn out or dirty ones.
4. Ensure that all service equipment is in place.
5. Check the beverage in beverages, soda and beer taps.
6. Requisitioning garnishes like button onions, cloves cinnamon, olives, cherries, etc.

EVALUATION

Draw ten equipment used in the bar.

GENERAL EVALUATION

1. List ten bar equipment that can be found in a bar and indicate their respective uses.
2. Differentiate between large and small equipment and give 5 examples each.
3. What is safety?  
4. List ten items that can be found in a first aid box.
5. State a major use of a skewer.

WEEKEND ASSIGNMENT

1. An equipment used in the bar for making ice cubes is called —— (a) beverage dispenser (b) bar cooler (c) ice cube maker (d) jigger.
2. A draining board is used for —– (a) keep glass wares (b) drain off water (c) clean cups (d) store drinks.
3. —– is used for making drinks that require puree (a) boast on shaker (b) bar liquidizer (c) swizzle stick (d) ice tong.
4. A bar equipment that has a flat muddling end for crushing sugar or mint is —– (a) drink mixer (b) bar spoon (c) cocktail shaker (d) hand shake.
5. Ice cubes are used in serving —- (a) foods (b) cocktail (c) shawarma (d) all of the above.

THEORY

1. State the uses of the following (i) cocktail holders (ii) juice pressers (iii) bar spoon (iv) muddler (v) ice tong.
2. Draw any two bar equipment.

WEEK NINE AND TEN

REVISION AND EXAMINATION