Food and Beverage Operations Assignment Example | Topics and Well Written Essays - 4000 words

Food and Beverage Operations - Assignment Example It may be ready to serve when it is delivered or it may need to be cooked and finalised (as it is still cold or frozen) in another kitchen, or a second kitchen. The sous vide is the most recently developed system of preparing food. Raw foods are prepared (such as by browning), then placed in vacuum sealed bags or pouches, and then steam-cooked at high temperatures that will pasteurize them. The food can then be served to the customers or chilled and stored. Food prepared this way can be stored for up to twenty-one days. The cook-freeze process means a catering system that requires fully cooking and then rapidly freezing the food. Then it is stored at temperature of -18 degrees or below. The food will be reheated before serving to customers. Care should be taken to prevent the food from being contaminated and to make sure that the stock is rotated and is fresh. before being served to customers. The shelf life of foods prepared by the cook-chill process is much shorter than foods prepared by the cook-freeze process as the shelf life is only five days (including the day of production, the time it takes to be distributed, and the time it takes for regeneration. a waiter who serves guests at the table using forks and knives. The food is served with a salver on to the plate and then placed in front of customers. This is also known as the Russian service. Family service is similar to that of the American service. The gueridon service is when silver salvers of food is placed on a small cart called a gueridon which has a