Catering Tips Food Preparation

Avoiding cross-contamination for allergy sufferers.

Posted on February 22, 2017 at 12:21 pm

Cross contamination is a massive problem for anybody with coeliac disease. Believe it or not, a tiny breadcrumb that falls into a plate of pasta can have a huge negative effect. Many effects of coeliac, eating gluten, can cause long-term damage, especially if some of these effects are; internal bleeding, stomach and mouth sores, vomiting, short-term paralysis and in serious cases, stomach cancer. Avoiding cross-contamination for allergy sufferers is easy by following simple changes.

Select certain cookware as gluten-free only – especially shed iron. Having one designated utensil for gluten free only while the rest can touch wheat and gluten.

Keep separate spread dishes. If you spread bread, or muffins, or anything, you will probably want to consider maintaining and allergy-free butter dish, because try as you could, accidents happen, and crumbs get into your butter. Even small, tiny crumbs. Those cause damage too.

Keep in mind to serve the gluten free food first followed by the gluten food to help reduce the risk of cross-contamination.

Posted in Catering Tips, Food Preparation

Using a cafetiere

Posted on July 20, 2016 at 11:07 pm

Instant coffee isn’t the hero it once was in the 1990s. Over the last two decades we’ve all become coffee connoisseurs, and that means we’re happy to grind the coffee beans ourselves and brew the coffee using cafetieres. With a cafetiere you get all of the flavour of the coffee bean, and though it takes a little longer to make, the results are very rewarding. Using a cafetiere is easy when you know how much ground coffee you require and it can be fun to experiment with different strengths. You can buy single cafetieres as well as those large enough for making 6 or 8 cups of coffee, which is perfect if you’re having guests over at your house. If you don’t have one already, buy yourself a cafetiere and open your eyes out the world of freshly roasted, full flavour coffee.

Posted in Catering Accessories, Catering Tips

Tuna Steak – Why’s it so expensive

Posted on June 14, 2016 at 4:25 pm

Tinned tuna is one of the most popular fillers for sandwhiches, wraps and salads because it tastes great and because it’s cheap. So why is a tuna steak so much more expensive than tuna out of the tin? It’s the same fish right? Well, not exactly. Tuna shouldn’t be generalised, there are different types. The white type that you get in brine, spring water or sunflower oil is usually albacore or skipjack. These are not expensive type of tuna and they certainly don’t make for great steaks. Fresh tuna is BlueFin or Yellowtail and these do make for great steaks, which is why they are much more expensive. So there you have it, the next time you pick up tuna steaks you won’t be shocked at the price.

Posted in Catering Tips, Food Preparation

Why has the braising method become popular cooking method?

Posted on September 17, 2015 at 4:17 pm

Exactly the same simple actions are followed by many braises. The meals to become braised (foods, greens, weeds, etc.) is first pot-seared to brown its area and improve its taste. When the food won’t create enough fluid of its, a specific amount of cooking fluid that frequently contains an acidic component (e.g., tomatoes, alcohol, balsamic vinegar, wine), is put into the container, frequently with inventory. There is a vintage braise performed having a fairly entire slice of beef, and also the liquid may protect two thirds of the meals within the skillet.

Subsequently, the meal is coated and prepared in a really low simmer, before beef becomes so sensitive that it may be “reduce” with simply the gentlest of stress from the hand (versus a blade). Usually the cooking fluid is completed to produce gravy or a marinade, aswell.
Occasionally, meals with high-water information (especially greens) could be prepared within their own drinks, producing the inclusion of fluid pointless.

A braise that is successful intermingles the tastes of the meals being prepared, with those of the water that is cooking. The collagen of the beef melts into gelatin, which thicken and can significantly improve the fluid.

Posted in Catering Tips

Get Free Books To Step Ahead In Catering Business

Posted on July 30, 2015 at 3:44 pm

The innovations and experiments within the beverage and the food are creating heights. Catering business is also offering their customers with the best. This is the great news for those who are in the catering and event management field. There is many help available online such as free books from which caterers and event planners can learn lot about catering trends for 2015 and upcoming years. In these eBooks, you will learn lot about the beverages, top foods, and décor trends by which you can make your clients happier and increase your profits. Getting free catering eBooks is very simple online and make sure you subscribe on the website for upcoming news, technology, trends in the catering business. These eBooks can help you lot in getting successful especially if you are new in these fields. These eBooks are also regularly updated so that you can walk hand in hand with the trend and gin success.

Posted in Catering Tips

The most important catering tips that everyone should follow!

Posted on April 3, 2015 at 10:14 am

If you’re looking to start your own catering business, whether your trying to work your way into the corporate or domestic based environment, you should take heed of the following tips below because they could save you going under and manage cash flow much easier, normally two of the most important issues that catering businesses see in the preliminary months of the setting up an organisation.

Follow these steps to the letter and you will be soon to creating a good business.

The first step is to essentially be releastic. All those stock images you see of the happy chef with beautifully clean stainlness steel worktops are just a con and a lie. Catering in laymans terms really isn’t glamourous and it’s extremely hard work and long hours to continuously deliver a quality service. The unfortunate aspect to setting up a catering business it the fact that when others play, you have to work.

Posted in Catering Tips

Dishwasher Settings – Create the perfect wash each and every time

Posted on February 12, 2015 at 9:38 am

It is a common occurrence with many dishwashers that sometimes they don’t wash effectively or well enough to be able to put the dishes away in the cupboard without food stains / moulded on food.

The dishwasher is a mechanical device for cleaning dishes and eating utensils. Dishwashers can be found in restaurants and private homes. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 55 and 75 °C at the dishes, with lower temperatures used for delicate items.

However to get the perfect wash each time, you should consult with the dish washing manufacturer to ensure that you have made sure that you have configured and filled up the dishwasher with the essential salts, cleaning fluid and/or using a dishwasher tablet that effectively works with you type and method of washing the machine uses to clean dishes.

Posted in Catering Tips

Setting the Dinner Table before Serving a Meal will Help Keep in Time

Posted on January 28, 2015 at 8:23 am

When you cater for a number of family and guests at your home, you may need to write down a checklist before you start preparing the epic meal. Sometimes you may forget a few steps in the process and therefore you may find yourself forgetting to hand out drinks or preparing the table.

Therefore to save you from this mess it is highly recommend that you do all of the tasks which can be completed and left alone. One of those is setting the table which once it has been completed, guests and family members can look upon with awe when they come to sit down. This will also help you keep track of time as you won’t have to mess around with setting the table during the dinner service and if you place out all of the dinner mats on the table you can easily server the dinner on the pre-set plates you placed down earlier.

Posted in Catering Tips

Catering Staff

Posted on December 23, 2014 at 1:04 pm

Catering is primarily about producing quality food that people who are present for the event will look back on fondly, but it is about much more than that as well. Catering is and should be an all-inclusive service which takes away the pressure from the people throwing the event and places it in the capable hands of a catering company, who is experienced and specialises in such events.

In order for a caterer to provide an all-inclusive service, it will come down to the staff options they have available. It could be that the event requires a buffet; which is a very simple thing which would only require a few servers with minimal training. It could be an event which requires the servers to walk around serving horderves to guests, a serving line where fresh food is served to people, or a traditional restaurant serving style, where meals are delivered to seated guests: A great catering company should be able to provide the equipment and staff needed for a wide assortment of styles, to give the client as many options as possible.

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Catering – It’s all about deadlines

Posted on November 13, 2014 at 3:18 pm

Deadlines can make or break any business, and you have to be realistic, especially in catering. A large group could prove to be too much to handle, but that doesn’t have to be the case if you’re organised. No matter who you’re cooking for, you have to choose dishes that can be made simply and quickly, but this doesn’t mean you can compromise on quality.

Deadlines need to be set for the event, supplies, food orders, menus (if provided) and staff. As a caterer, you have to be able to manage different people at any one given time, and this can be difficult if you have many bookings very close together. You should never bite off more than you can chew, because it can damage your reputation. Make sure you and your team can manage any projects that come your way, and there will always be times when you just have to say no, and that’s part and parcel of the catering business.

Posted in Catering Tips