10 food preparation procedure
TRANSCRIPT
SOME FOOD PREPARATION PROCEDURE
A SIMPLE TECHNIQUES FOR ALL……….
PREPARED BY AGBOOLA OLABISI JOHN
JULY, 2014
CATERING SERVICE: DEFINITION AND TYPES
Catering is a business that provides food to a remote site. This can include a site such
as a home, a hotel or other location.
Catering is the act of food provision in a professional capacity, typically at social
events.
caterer is a person or company that buys food, fixes it/cooks it, and then serves it to a
group of people or person.
TYPES OF CATERING SERVICE
MOBILE CATERING:
Mobile caterer serves food directly from a vehicle, cart or truck which is designed for the
purpose.
EVENT CATERING
Catering services provided vary depending on the event and can include: cooking and
delivering food to an outside location; cooking, delivering and serving food; and full-
service (preparing food, providing service staff, decoration of event location, prep and
clean-up).
BOX LUNCH CATERING
A box lunch is a lunch consisting of a sandwich, chips, fruit and a dessert. A box lunch is
typically prepared by a caterer and dropped off to a location for a client’s dining needs.
Caterers can offer a variety of sandwiches such as:
Roast beef, Turkey, Egg, Tuna, salad ,Chicken, Chicken Salad , vegetarian
CATERING OFFICER ON SHIP
Merchant ships often carry Catering Officers – especially ferries, cruise linear and large
cargo ships.
A. FRIED RICE
MINOR-PROCEDURE:-
Rinse and boil the turkey with spices for about 20-30mins
Rinse and scratch body of the carrot and dice
You can fry the turkey if you want
Pour the green peas into a sieve and also the sweet corn to remove the water.
Dice the fried liver
Dice the onions
Rinse the green pepper
Remove its seed and dice.
MAJOR PROCEDURE:-
Rinse the raw rice with salt and water for about 3times to extract starch from it.
Then put a pot on heat.
Allow the water to dry before pouring vegetable oil into it
When the meat water after sieving it
Add Maggi, curry thyme and all other spices.
Add everything to taste.
Then pour rice into the water on heat.
Stir at intervals.
Don’t allow the turning stick to touch the depth of the pot so that the rice will not get
burnt.
Allow the rice to steam together.
Then add green peeper and diced onions
Then add carrot, green peas, sweet corn and liver
Stir together
NOTE: - The duration of cooking varies with source of fire
B. SALAD
PROCEDURE:-
Rinse carrot, remove the back using a knife
Then slice it to form tiny rope-like structures
Rinse the cabbage, white onions and cucumber and remove the pod and then dice the
3 items.
Cord-like in case of cabbage, round shape for onions and cube for cucumber.
Boil egg and remove the shell
Also remove the York of the egg and slice the abdomen
Mix sliced carrot, cabbage, white onions, cucumber together in a neat tray.
Add green beans, sweet corn, baked bean & egg to it
Then mix everything together using salad cream
Then cover with foil paper. This is to cost it and not to allow it to stream together /
prevent it from streaming together.
C. EGGROLL AND BUNS
PROCEDURE:-
Rinse egg and boil – remove the shell and place it inside water for about 3 -5mins.
Measure 10 cups of flour into a bowl
Add milk (powdered milk)
Add sugar to taste and stir together using bare hand
Add butter, nut meg, 1 spoon of baking powder and salt
Then stir together using bare hand
Add a little water and stir
Roll the flour with your two hand and put it back into a bowl
Then spread flour in small quantity
Add egg to the small quantity you ‘ve spread
Put egg inside it and the wrap the egg with the flower
Roll it on a tray with flour
Then fry the rolled flour inside hot oil
D. BUNS
PROCEDURE:-
The same method is used for buns but,
There is no egg inside the rolled flour
The size is smaller
You don’t necessarily have to roll on a tray
Deep your hand in flour to roll before frying
E. COCONUT RICE
PROCEDURE:-
Break the coconut and extract the water
Blend the coconut and extract the juice or you can use juice extractor machine
Light the stove and place a pot on it
Pour the coconut water and juice in the pot and add water
Add all the necessary ingredients in the right proportion, thyme, salt, Maggi, sauce
water, sliced onions
Then, when you notice bubbles or when the water is boiled, pour your washed rice
inside it and stir
Then cover immediately.
After some minutes, taste to know if all you ‘ve added is enough or not, if not, add
until you get your desired taste
Add sliced pepper
Allow it to steam together
After some minutes, pack the rice and garnish with diced carrot and green beans
F. CHIN – CHIN
PROCEDURE:-
Measure the quantity of flour you want to use
Pour it into a bowl
Add sugar, baking powder, milk flavor, nutmeg, sachet of butter
Mix vigorously
Break 6 -8eggs and mix together with bare hands and allow to mix well until absence
of lumps.
Then add water and mix together
Mix very well such that the flour stick together to form one piece
You can control the stickiness by adding water as desired
After mixing well
Sprinkle flour on the chopping board
Then place small quantity of the stickened flour on the board
Then roll to form a flat surface
Cut into 2cm breadth and say 15- 20cm length
Then cut into cubes
After chopping all the stickened flour into cubes
Fry them with ground nut / vegetable oil
Then pack into perforated basket after frying
Then pack the fried – flour (chin – chin) into a flat tray
G. KUNU
PROCEDURE:-
Soak Dawa and corn (Jero) in a large quantity of water for 50mins – 1hr
Wash thoroughly to remove stones
Then remove the dawa and corn using a plastic basket
Then pour it inside a bucket
Then add kanafuru, cabbage, ginger, blended sweet potatoes
Then blend everything using a blender
Pour into a bowl
Then pour hot water after blending
Add other ingredients
Allow the Kunu to cool and leave for at least a day
Then filter to extract the Kunu from the residue
H. SOBO
PROCEDURE:-
Boil water and put sobo leaves inside the boiled water
Add all necessary fruits such as Kanafuru, pineapple pod etc.
After the water boil at 1000c, remove from heat/fire
Allow it to cool for some minutes (30 – 40 – 60mins)
Add two cola eve sachet and two pineapple eve sachet, depending on your desired
taste.
Stir together
I. MOI-MOI
PROCEDURE:-
Soak beans inside water
Remove the beans shaft
Rinse the beans after you must have removed all the shaft.
Add pepper, onions and grind together
Rinse egg and boil
Boil fish with Maggi, onions and salt
Squeeze the boiled fish, remove all the bones and pour it into the ground beans.
Then continue to stir the beans
Add water from the boiled fish
Add spices – Maggi, salt etc. you can first mix all the spices in hot water before adding
to the beans
Stir gently until everything mix together very well
Place a pot on stove with little water
You can place moi-moi leave inside the pot
Rap the bean in small quantity into the moi-moi leave
Add small quantity of egg to each rap
Then after rapping all the beans.
Set it inside the pot on the stove
Cover it for some minutes till it is done
When it is done
Transfer the moi-moi into a flat tray to cool
J. FRUIT JUICE
PROCEDURE:-
Wash the fruit thoroughly
Peal orange and extract the juice using a fruit extractor or squeeze out the juice or you
can use sieving cloth
Remove the seeds
Do the same for water melon and pineapple
Blend the water melon and pineapple separately
Then extract the juice from the residual
Then mix juice extracted from the 3 fruits together
And stir with long iron spoon
To preserve, add lemon juice to it
J. EGUSI SOUP AND OGBONO SOUP
PROCEDURE:-
Extract bitter leaf juice until the leave is no longer bitter, you can use salt to extract it.
After extracting the juice, pour hot water on the leaf
After 5mins, sieve the leaf to remove the hot water
Remove the heads and tails of the dried fishes
Then put it inside a bowl and pour hot water on it
Rinse tomatoes and Rodo, and blend
Rinse and boil the meat
Blend ogbolo, pepper and crayfish together
NOTE: The above are pre- preparation
PROCEDURE FOR EGUSI:-
Pour red oil inside a pot placed on heat
Add diced onions
Add the blended Egusi in small quantity with a small spoon
After frying Egusi for some minutes (until it is baked)
Add the grinded tomatoes and Rodo
Add locust beans and other spices
Stir and cover for some minutes
Add the processed bitter leaf and stir
Then add the meat and fish
After some minutes, the egusi soup is ready to serve
PROCEDURE FOR OGBOLO SOUP:-
The procedure is almost as that of Egusi soup but,
Ogbolo is used in place of Egusi
The duration of cooking is lower
You add Ugwu leaf to ogbolo in place of bitter leaf
K. CAKE BAKING
PROCEDURE:-
Measure a cup of sugar and pour into a blender
Add 1 sachet of butter to it
Break the eggs into a plate and transfer into the blender
Then blend them together for some minutes
When it is finely mixed, pour and the mixture inside a bowl
Add 6 cups of flour
Add baking powder, Vanilla flavor, nut –meg, mixed ingredients etc.
Then mix together using a stirring stick / turning stick
NOTE:-It must be in one direction
Taste and add preservative reagent
Continue stir in one direction
Then, pack the mixture into a baking pan
Then, place in an oven or you can use the local method
L. FRUIT SALAD
PROCEDURE:-
Rinse all the fruits
Peel the oranges, pineapples and pawpaw
Separate the red part of the water melon from the green part and dice it
Remove the orange fruit from the back
Dice all the fruits and mix together inside a bowl
Then, pack the mixture inside a soft plastic cup and cover with foil paper
Then preserve inside a refrigerator
CONCLUSION
It does not matter whether you are financially buoyant or not, once you think of doing
it, you are there.
Catering work is one of the most interesting work to do but don’t be lazy.
Starting the catering profession start in your very kitchen, your pot, your stove etc.
PLATE:Pictorial representation for cake, fried rice and coconut rice respectively.
THANK YOU FOR LISTENING