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Tcnico/a de Mesa/ Bar

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The number and categories of staff in a restaurant will vary according to the size of the restaurant.

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Back of house: Stewards whose duties include taking away and washing up used dishes etc. from the Service or Clearing Station. Cleaners who clean, dust and vacuum the restaurant after each meal sitting.

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Restaurants may have some or all of the following features:

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Restaurant customers often ask how a dish is prepared or cooked. Here are some of the main methods of cooking food.

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Whats cookin? cookin?

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BOILING
Food is cooked in deep boiling liquid (water, stock, wine etc.) in an open or covered saucepan.

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SIMMERING
Like boiling, but the liquid is kept just below boiling point in an uncovered pot.

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STEAMING
Food is placed on a container and cooked in the steam from boiling water in a covered pan or steamer.

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STEWING
Cooking food in its own juices with a little additional liquid, in a covered pan, at simmering point.

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BRAISING
Pieces of food are first browned in a little fat, then cooked with some liquid in a closed pan.

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DEEP-FRYING
Frying pieces of food in a deep pot or fryer with plenty of hot oil or fat.

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SAUTING
Cooking small or thin pieces of food in a little very hot oil or fat. The frying pan is shaken constantly to stop the food from burning.

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FLAMBING
After frying, alcohol is added to the food in the frying pan and set on fire. This gives added flavour to the food.

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PAN-FRYING
Frying food in a little oil or butter using a frying pan over moderate heat.

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BROILING/ GRILLING
Cooking food like steak or fish, over or under open heat, e.g. under the oven grill, or on a barbecue or griddle.

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ROASTING
Cooking food like meat or poultry with some fat in a hot oven (between 200-240 degrees Celsius).

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BAKING
Cooking food like cakes, pies, bread etc. in a closed oven at a temperature of between 120240 C).

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The term seafood covers all fish from the sea or freshwater as well as shellfish.

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FISH

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SHELLFISH

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BEEF
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VEAL
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LAMB
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PORK
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ROOT VEGETABLES

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GREEN VEGETABLES

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NON-LEAFY VEGETABLES

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HERBS & SEASONINGS

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Alcoholic beverages commonly served in restaurants are grouped under the following categories: Spirits Wines Fortified wines Beer Cocktails Liqueurs

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