leading the guest to the table, then offer water/ cocktail welcome guest offer menu.
who to serve first lady or child
marketing cooking serving
keep hot foods hot and cold foods cold hot: above 140 cold: below 40
It all depends on what foods are in the meal and the serving size.
It's safest to refrigerate most foods immediately after serving.
Food and Beverage service sequence is the guidelines how to do things right from the start to finish in terms of serving the guest, which is now being followed as standard in Hotel and Restaurant industry.
Foods that are low in cholesterol are foods that are fruits, veggies, poultry, fish, and whole grains- oatmeal helps lower your cholesterol for example. You should eat 3-5 serving of fruit/veggies, 11 serving of whole grains, and 5 oz or less of poultry/fish per day.
A diet high in fiber can have numerous health benefits. A large list containing foods high in fiber, including their serving size and fiber content per serving, can be found here: http://commonsensehealth.com/Diet-and-Nutrition/List_of_High_Fiber_Foods.shtml
This is the order Antipasti > Primo > Secondo > Dolci > Coffee and never cheese with the coffee!
The website lowcarbdiets.about.com has a great list of high protein foods. The food item is listed along with a serving size and the amount of protein contained within that serving. You can also find links to help you determine how much protein you need and which high protein foods are lowest in saturated fat.
The budget will affect what kinds of foods you can afford. On a small budget you will have to plan for cheap foods and very little help in serving. On a large budget you can afford expensive dishes and lots of help preparing serving the food.
Many people associate bananas with having the most potassium per serving for a decent diet. However, there are foods like white beans, leafy greens like spinach, and plain baked white potatoes that have more per serving.
If serving sizes are given, they are normally on the "nutritional information" label - it will break it down into an analysis per 100g, and then per portion. However not all canned foods state serving sizes.
For most foods about 4 ounces makes a serving. For some lighter foods that doubles. Green salad for example would be more like 1 cup per serving but cooked vegetables would be 1/2 cup (4 ounces). Servings for meats are normally around 4 ounces in weight. A rule of thumb is that a meat serving is the size of a pack of playing cards or the size of your palm. For most beverages a serving is 1 cup.
There's no such thing as zero calorie foods.
Meat like steak and chicken have high protein in them.Foods like salmon, brown rice, eggs, nuts, and cottage cheese.All unrefined foods contain protein. Determining which foods contain "high" protein depends on how you measure it. Kale, for example, contains 6.6 grams of protein in a 100-calorie serving, whereas a 100-calorie serving of ground beef has only 4.3 grams of protein.
when you eata food look on the label and read the calories per serving, then check the serving size, and see how many parts of a serving you ate, and calculate how many calories you have eaten do that for all the foods you eat and you will know how many calories you ate that day!
Its important to know the serving size of the food you eat because, depending on you height, weight, you should eat a certain amount of foods to stay on a healthy diet.
ü To make the guest feel that he/she is doing the right thing, going in the restaurant with a good handling service.
Foods highest in Vitamin K (based on levels per 200-Calorie serving) ... Broccoli, frozen, chopped, cooked, boiled, drained, with salt Vitamin K: 629mcg ...
Transcription is the process by which genetic information represented by a sequence of DNA nucleotides is copied into newly synthesized molecules of RNA, with the DNA serving as a template.
dont leave foods our for more then 90 minutes. never let raw foods touch cooked foods. always wash hands before serving or eating food. cook foods thoroughly, especially chicken. All info ive written comes from my notes for "Healthy and Safe foods", a sophomore highschool class.