Modern food service history and kitchen organization explained. Sanitation and safety guidelines for food handling and equipment. Safety measures for preventing cuts, burns, and injuries
Culinary arts encompasses food preparation, cooking, presentation, and service. Food satisfaction depends on sensory stimulation from presentation to aroma. Professional culinary arts requires balancing all senses in dish creation
Charcuterie board is French origin serving cured meats, cheeses, and fruits. Term 'charcuterie' comes from French 'chair' (flesh) and 'cuit' (cooked). Originated from medieval working-class meals with meats, cheeses, and bread
Orchestre de Chambre de Lausanne performs Mozart and Beethoven concert on January 5, 2025. "Galette des Rois" offers 100 pastries with unique beans, including golden bean for stay
Basic setup includes placemat, cutlery, plate, water glass, and napkin. Plate goes in middle, napkin left, fork on napkin, knife right. Water glass placed slightly above plate, about 1 p.m. position
Food and beverage service involves preparing, presenting, and serving food and beverages. Industry traces roots to ancient community feasts and pilgrimage services. British introduced European-style hotels and restaurants in India