THE COVER

A cover is a space allotted on the table for cutlery, crockery, glassware, and linen for one person.Each cover require 24"  to 18" of space.

Requirements of a cover.

1. Each cover should be well balanced
2. All cutlery and other table appointments should be placed at least 2" away from the edge of the table
3. Knives and spoons should be placed towards the right of the plate and all forks on the left, except for the butter knife
4. The cutting edge of the knives should always face the plate with the exception of the butter knife, the cutting edge of which is always away from the plate.
5. The water tumbler should be on top of the large knife
6. The butter dish should be on top of the fork along with butter knife and on an underline
7. The napkin should either be place in the center of the cover or on the side plate/glass
8. The cruet sets/shakers should be place on top of the cover

STANDARD TYPES OF COVERS

There are two types of cover:-

Ala'Carte Cover.

1. Side plate with side knife
2. Water goblet
3. Dinner knife and dinner fork
4. Cruet sets
5. Napkin cloth

Table d'Hote Cover

1. Side plate with side knife
2. Water goblet
3. Cruet sets
4. Napkin cloth
5. Equipment according to the items e,g If the item served it will be a soup.Fish and cream caramel the cover it will be a soup spoon,fish knife and fork,dessert spoon and dessert fork

COOKING

why we cook food?

we cook food to kill bacteria and to be easily to chews when it is eaten.

Method of cooking:

All methods of cooking depends on one or more of the following principles.

1. RADIATION   --       Direct heat
2. CONDUCTION --     Pot roasting
3. CONVECTION --     Steaming

RADIATION

Heat passes from its source in direct trays until it falls on a object in its path,e,g. grilling

CONDUCTION

This is transferring of heat through a solid object by contact.Some material,e,g metal used for pans,transfer heat more quickly than say wood used for wooden spoon.

Conduction is principle involved in the use of solid electric hot plate.

CONVECTION

This is the movement of heat principle of gases or liquid.On heating,the colder particles sink to their place,thus coursing convection current which distribute heat.The principle is used in heating a gas oven and in the heating of liquids.

There are number of methods of cooking.The main methods of cooking are :-

Boiling, stewing, braising, steaming, poaching, grilling, roasting, baking, fraying, saute'ing, and flambe ring.

1. BOILING:  A method of cooking where food is imminence  whole in boiling water and cooked at boiling point.
2. STEWING:  A long slow method of cooking food in a covered vessel at simmering point 60%C can be done on the burner or in oven (in a casserole )
3. BRAISING:  Method of cooking combining stewing and pot roasting.
4. STEAMING:  Is method of cooking by using a steam which rises from boiling water.
5. POACHING:  Is process of cooking by using boiling water and acidic items e,g vinegar or lemon drop
6. GRILLING:  Quick method of cooking by radiant heat.The food is cooked by direct rays,first on the side then on the other side.
7. ROASTING:  Is the methods of two combination of cooking by radiation and convection.
8. BAKING:  Is cooking in the oven using any fat or oil.
9. FRAYING:  Is the method of cooking by using hot oil or fats.There are two type of fraying,deep fraying and shallow fraying (pan fraying)