BEVERAGE IN RELATION TO STILL ROOM

The still room provides food items and beverages required for the service of meals that are not catered for by the major department in the food service operation, such as the kitchen, larder and pastry etc. the duties performed in this area will vary according to the type of meals offered and the size of the establishment concerned. Equipment in the still room is similar to that of the kitchen. A wide range of food items are offered so as to ensure their proper storage, preparation and presentation. A considerable amount of equipment is used.

The following are items that might be needed in a still room:

Refrigerator for storage of milk, cream, butter, juice, etc.
Hot and cold beverages making facilities.
Large double sink and draining board for washing up processes.
Dish washer of a size suitable for the still room but large enough to ensure efficient turnover of equipment.
Salamander or toaster.
Bread slicing machine.
Worktop and cutting board.
Storage space for small equipment such as crockery, glassware, cutlery, table wares, etc.
Storage cupboard for all dry goods held in the stock such as kitchen paper, napkins, etc.
Coffee grinding machine to ensure the correct grind of coffee for the brewing method.
Ice maker.

PROVISION

As a basic guide, the following food items are normally dispensed from the still room, all beverages such as coffee, tea, chocolate, oval tine, tisanes, bovril and other drinks. Assorted fruit juices, oranges, tomatoes, pineapple and grape fruits, milk cream and alternatives, sugar loose, pre-wrapped portions, brown crystals, etc.

PRESERVERS

Marmalade, cherry, plum, raspberry, strawberry, apricot, honey for the purpose of control and to reduce wastage. Many establishments now offer pre-portioned jars or pots of jam or preserve at breakfast and for afternoon tea rather than a preserve dish.

Either passed through a butter pat machine, curled or pre-wrapped portions and also butter alternatives.

BREAD SUBSTITUTE ITEMS

Gluten free, Rye, Rice crackers, etc.

Dry crackers, digestive and wafers for service with cheese, sweet biscuits for service with early morning and afternoon teas and coffees, assorted breakfast cereals, cornflakes, Weetabix, muesli, etc.

CONTROLING OF GOODS TO BE ISSUED IN A STILL ROOM

There are two main ways of controlling goods to be issued from the still room. This includes:

If a food service area requires items such as butter, sugar, preserves, etc. in bulk, a requisition signed by a supervisor is required before the still room will be issued.
Upon receipt of a waiter’s check, tea, coffee or any other beverage required in the necessary portion will be prepared.

EVALUATION QUESTIONS

Explain two main ways of controlling goods to be issued from the still room.
What is a still room?

GENERAL EVALUATION

State a major function of a still room.
List ten equipment that is used in a still room.
What is a stillroom?
State four characteristics each of a table d’hôte and an A’ la carte menu.
What is a menu?

WEEKEND ASSIGNMENT (SECTIONA)

—– provides beverages not catered for by the kitchen, lader and pastry section. A, bar B. still room C. restaurant D. kitchen.
—- is used in storing milk, cream and butter. A. hot and cold beverages B. dish washer C. refrigerator D. shelves.
Which among the following is not a preserve served in the still room. A. chocolate B. tomato juice C. margarine D. cream.
Dry cracker, digestive and wafer biscuits are best served—- A. early morning B. for brunch C. at night D. supper.
The following are items found in the still room except A. refrigerator B. salamander C. large sink D. insecticide.

SECTION B

What is a still room?
State a major function of a still room.
List ten items required in a still room.