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