Queenessa catering services

28/04/2024

20/07/2022

14 DINING ETIQUETTES

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1. Make good use of your napkin. Place your napkin in your laps immediately upon sitting down. Unfold it while it is in your lap.

2. Once the meal is over, you should place your napkin neatly on the table to the right of your dinner plate. Do not refold your napkin or wad it up either.

3. Turn off or silence all electronic devices before entering the dinning table. If you forgot to turn off your cell phone and it rings, immediately turn it off. Do not answer the call. Do not text and do not browse the internet at the dining table.

4. If you have more than a few words to say, swallow your food, rest your fork on your plate and speak before you resume eating.

5. When food is caught between the teeth, that is annoying or uncomfortable. Just wait to remove it privately, but not publicly.

6. Sneezing or coughing at the dining table is unavailable, but cover your nose or mouth with a napkin and proceed as quickly as possible. Except in an emergency, don't use a napkin to blow your nose. leave the table and use a handkerchief instead.

7. Food that is served on a plate is eaten with a fork and food that is served in a bowl is taken with a spoon.

8. Do not gesture with a knife, spoon or fork in your hands while talking on the dining table.

9. If your soup is too hot, don't blow it, but rather stir it.

10. Please always remember that, your fork should be at your left hand while your knife or spoon should be at your right hand, while eating.

11. Don't chew food with your mouth open or talk with food in your mouth.

12. Always say "Please" when asking something and "Thank you", when it is given to you on the dining table.

13. Do not push your plate away from you when you have finished eating. Just leave your plate where it is in the place setting.

14. Do not place any bags, purses, sunglasses, cell phones or briefcases on the dining table.

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THINGS TO NOTE

♦️In our upcoming new version catering training program, we have huge dining knowledge to teach and the various course meals.

♦️To participate or to get more information concerning this training program, you can enter through the following WhatsApp link below:

https://wa.me/2349066825155

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To be continued next week.

31/05/2022

BARBEQUE FISH /SAUCE

Ingredients
1 Large Fish
A thumb size of Ginger
4 Cloves of Garlic
7 Scotch Bonnet Peppers (Adjust accordingly)
1 Bulb of onion
2 Tomatoes
A handful of Parsley
1 Green Bell Pepper
1 Red Bell Pepper
2 Chicken Seasoning cubes
1 tablespoon of Suya Spice
1/2 cup of Vegetable oil

Method
1. Descale and wash fish, make incisions in the fish for better seasoning and set aside.

2. Secondly, blend the ginger, garlic, peppers, onions, tomatoes, parsley, green pepper, chicken seasoning cube, suya spice and vegetable oil till all is coarsely blended.

3. With gloves or well oiled hands, rub the marinade all over the fish and inside the slits as well and allow to sit for about an hour or 2.

4. Oil your grill rack and if you are using a fish grill basket, oil that as well. Place your seasoned fish in the fish grill basket and place on the grill. You can also place directly on the grill as long as it is well oiled.

5. Flip the fish multiple times in the course of grilling to ensure it cooks well which would take 30-45 minutes and pour some marinade on each side as you flip.

6. Once fish is cooked, serve it hot with the blended marinade (optional), extra onions, green pepper and any other accompaniment.

NB: If you do not have access to some of the ingredients like parsley, you can skip that. That just brings a certain freshness to the marinade taste wise. You can also be adventurous and add scent leaves or partminger. If you also don’t have an open grill, you can also still achieve the same effect in the oven without the extra smoke but you can use liquid smoke to compensate.
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31/05/2022