Food and Beverage Food knowledge

1. Knowledge
Food
Topic I - The Food
and Beverage
Basics
Lesson 1
Fundamentals of FBS Operations

2. Welcome
introduction
Fundamentals of FBS Operations
In provision of food and beverage
service to guest it is necessary that
you have the ample knowledge in
food products. Why?
What is good with having the food
product knowledge?

3. Where can you really
obtain the right
information of the
food product offered
in your workplace?
Fundamentals of FBS Operations

4. Fundamentals of FBS Operations
Food Product Information Sources

5. of Food
Five Classification
Fundamentals of FBS Operations
a. Appetizer
b. Soup
c. Salad
d. Main Course
e. Dessert

6. Appetizers
Fundamentals of FBS Operations
Canapes
Antipasto
Bouchees
Tarts

7. Soups
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Thin Soup Thick Soup

8. Fundamentals of FBS Operations
Main Course

9. Desserts
Fundamentals of FBS Operations

10. Snacks
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Cheese
Pasta
Noodles

11. Vegetables
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Fruits
Salad

12. Methods
of Cooking
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14. Steaming
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Direct
Steaming
Indrect
Steaming

15. Boiling
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Poaching
Stewing
Braising

16. Roasting
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Frying

17. Fundamentals of FBS Operations
Smoking

18. Fundamentals of FBS Operations
Baking
Grilling
Broiling

19. Food &
Pairing
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Beverage

20. Pino Grigio
Chardonnay
Pinot Noir
Merlot
Champagne
Fundamentals of FBS Operations
Salty Foods
Light fish dishes
Pasta and Cream
Sauces
Earthly dishes
Beef and Lamb
Cabernet Sauvignon Wild game

22. Learning Assessment Task 1.1
Food and Wine Pairing
Infographics
Fundamentals of FBS Operations