Food Flavoring, Garnishing, Decorating, Table Setting, Etiquette and Type of Meals Service
We must prepare foods that are tasty, nutritious and are prepared hygienically. Food must not only be garnished but flavored and decorated too.
This is enhancing the taste and smell of the food. This can be achieved either by:
a.) Developing the natural flavor of food e.g. by frying onion or garlic.
b.) Mixing different food ingredients
c.) Adding various flavoring ingredients e.g. herbs, spices, essences, e.t.c.
When serving meals ensure that:
1.) The room is clean and well ventilated.
2.) Clean and well dressed tables are used.
3.) Tables are well set.
4.) Clean dishes are used.
5.) Larger serving dishes are used to allow proper food arrangement and avoid over pilling.
6.) Dishes are free from smudges.
7.) Hot foods are served in hot dishes and cold foods on cold dishes.
8.) Food is served just on time.
Commonly Used Styles of Meal Service
1.Blue Plate Service
Food is served on individual plates and eaten anywhere of one's choice standing or sited.
2. Self- service
Food is dished out and put on the table and each person serves his or herself.
One can eat while sited or standing.
3. Family table service
Food is placed on a set table in serving dishes and the host or hostess may then dish out the food.
One can also serve him/herself the amount preferred.
4. Buffet service
This is a method used to amuse large number of people in parties or other special occasions whereby food ,plates and cutlery are systematically arranged. Chaffind dishes or food warmers are used. The cutlery and plates are arranged at the starting point of service. Food can either be taken standing or sited.
5. Cafeteria service
People line up and are served food from serving dishes.
This serve is very common in big institution.
6. Table Dehote - hotels
Food is ordered, cooked and then served.
7. Tray/trolley service
Food is served in individual plates and set on the tray together with the crockery and cutlery e.g. a tea tray, coffee tray dinner or invalid tray.
Beverages are also served on trays or trolleys.
Points To Consider When Setting a Tray
1.) Do not congest the tray.
2.) Include a flower arrangement.
3.) Use a well- laundered tray cloth.
4.) Provide the necessary cutlery and crockery.
5.) Place the handles of cups facing the person case if it's a tea tray.
Set the table attractively to enhance attractiveness.
A cover is the space reserved for one person - 4-0-50cm.
Points to consider when setting the table
1.) The number of people eating the meal
2.) The cutlery and crockery required depending on the food to be prepared.
3.) The number of courses in a meal
4.) The type of meal service to be used e.g. self -service, blue plate, etc
Requirements for setting the table
1.) Cutlery - forks, knives, spoons, etc.
3.) Crockery - plates, side plate etc.
4.) Table linen - table cloth and table napkin.
5.) Centre piece - flowers and a menu card (optional)
6.) Cruets sets - pepper, container, salt shaker, etc
7.) Table appointments - ash tray, table mats if the table is polished
These are table manners which should be observed at all meal times.
1.) Do not talk with food in the mouth.
2.) Pass food to other people after serving yourself.
3.) Watch and copy others on the use of cutlery if you don't know how to use them.
3.) Avoid overstretching to reach out for salt and other condiments but instead request for them.
4.) Chew the food with your mouth closed.
5.) Keep to the pace of others while eating. Avoid serious discussions during meals.
6.) Use low tone to communicate at the table.
7.) Do not place elbows on the table.
8.) Cover the nose and mouth when sneezing or coughing.
9.) Avoid clearing the throat loudly or spiting on the floor.
10.) Do not handle or comb the hair during meal time
11.) Use toothpicks not fingers to pick the teeth and a clean handkerchiefs for the nose.
Garnishing and Decorating Food
The aim of garnishing and decorating food is to make it
Garnishing is adding foods on top of
8. Cooked garnishes
They are used hot on hot dishes e.g. grilled tomatoes on grilled meat.
9. Raw garnishes
These are raw foods shaped and used with savory dishes.
E.g. carrots, tomatoes
A fresh color and flavor to dishes.
They also provide vitamin C
Decorating is adding sweet colorful foods on top of sweet served dishes.
Decorations are sweet foods used with sweet dishes e.g. grated chocolate, desiccated coconut, icing, nuts etc.