restaurantworkers introduction
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Técnico/a de Mesa/ Bar
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The number and
categories ofstaff in a
restaurant will
vary accordingto the size ofthe restaurant.
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Back of house:
Stewards whose duties include taking away
and washing up used dishes etc. from the
Service or Clearing Station.
Cleaners who clean, dust and vacuum the
restaurant after each meal sitting.
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Restaurants may have some or all of the following features:
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Restaurant customers often ask how a dish isprepared or cooked. Here are some of the
main methods of cooking food.
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What’sWhat’sWhat’sWhat’s cookincookincookincookin’?’?’?’?
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Food is cooked in deep boiling liquid (water,
stock, wine etc.) in an open or covered
saucepan.
BOILING
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Like boiling, but the liquid is kept just below
boiling point in an uncovered pot.
SIMMERING
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Food is placed on a container and cooked in
the steam from boiling water in a covered pan
or steamer.
STEAMING
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Cooking food in its own juices with a little
additional liquid, in a covered pan, at
simmering point.
STEWING
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Pieces of food are first browned in a little fat,
then cooked with some liquid in a closed pan.
BRAISING
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Frying pieces of food in a deep pot or fryer
with plenty of hot oil or fat.
DEEP-FRYING
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Cooking small or thin pieces of food in a little
very hot oil or fat. The frying pan is shaken
constantly to stop the food from burning.
SAUTÉING
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After frying, alcohol is added to the food in the
frying pan and set on fire. This gives added
flavour to the food.
FLAMBÉING
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Frying food in a little oil or butter using a
frying pan over moderate heat.
PAN-FRYING
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Cooking food like steak or fish, over or under
open heat, e.g. under the oven grill, or on a
barbecue or griddle.
BROILING/ GRILLING
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Cooking food like meat or poultry with some
fat in a hot oven (between 200-240 degrees
Celsius).
ROASTING
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Cooking food like cakes, pies, bread etc. in a
closed oven at a temperature of between 120-
240 °C).
BAKING
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The term seafood covers all fish
from the sea or freshwater as well
as shellfish.
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FISH
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SHELLFISH
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BEEF
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VEAL
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LAMB
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PORK
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ROOT VEGETABLES
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GREEN VEGETABLES
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NON-LEAFY VEGETABLES
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HERBS & SEASONINGS
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Alcoholic beverages commonly served in
restaurants are grouped under the following
categories:
SpiritsWinesFortified winesBeerCocktailsLiqueurs
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