CENTRO DE CAPACITACION DE TRIPULANTES DE CABINA Y

SERVICIOS AEROPORTUARIOS

INTEGRATOR PROJECT
CATERING ECONOMY CLASS

SUBJECT: ENGLISH TECHNICO 1

COURSE:
Bravo Intensivo

MISTER:
OMAR VINUEZA

MEMBERS:
Valentierra Salazar Andrea Vanessa
Beltrán Orrala Romina
Cambi Romina
Cevallos Limones Carlos
Núñez Javier

GUAYAQUIL, March-09- 2019

The food served on the plane is a courtesy to
the passengers offered on both short and long
distance flights. Each airline has a different menu
according to the seat category and duration of the
flight. With a variety of food and beverage
selections based on the route and duration of the
flight.

 While your flight is of greater cost and longer

duration the meals you will receive on board will
be more varied and in greater quantity.
Low cost airlines do not usually offer this service
as a courtesy; however some of them offer menus
available for those who wish to pay additionally.
plane meals are prepared taking into
account the time of departure and
arrival. Depending on these factors, we
may be served a light or full breakfast,
snack, lunch, dinner or even a full
dinner.
 The food on the airplane and it’s process

 For the realization of the individual plates of

food and deliveries on the plane, the airlines
hire companies specializing in aerial catering.
The menus for each type of trip are decided by
chefs specifically hired by the airlines. This stage
is very important since many factors are involved
that must be taken into account: cultural, ethnic
and religious profile of travelers, production
costs, ease of conservation, taste and texture,
among others.
 Depending on the complexity of the food, which
usually depends on whether it is for first class or
tourist, some trays are completely filled on land
and others are left incomplete to be finished on
the plane just before serving. In airplanes the
use of open flame grills or knives is forbidden, so
it is important that the meals are semi-frozen
and precooked. Once in the air it is only
necessary to reheat them in convention ovens
that circulate hot air for 20 minutes around the
shelves with the trays.
 One of the biggest challenges is the creation of
hot dishes, since they must be reheated well on
board the plane, so the texture and consistency
of the dishes is very important. It is also
important that they look the same, in such a
small space, it is easy to compare with your tray
with the food that was served to your neighbor.
It is extremely important to weigh each portion,
since each airline indicates the weight that is
intended to carry food on board.
• Soft drinks, juices, tea and coffee freshly made illy.
• Complimentary snacks that may include cookies,
pretzels or a selection of snacks.
• Sandwiches and snack boxes from our Menu Snack
shop, available for purchase on selected flights
• Freshly prepared meals from our Bistro on board
menú, available for purchase on selected flights
• Wines, beer and alcoholic beverages available for
purchase on all flights.
• Soft drinks, juices, tea and coffee freshly made illy.
• Complimentary peal service, consisting of a three-course meal
with salad, artisan bread, and a premium dessert.
• A snack halfway through the courtesy flight, which includes a
sándwich and a sweet on flights of more than 12 hours.
• Liquors and alcoholic beverages are available for purchase.
• Plane food is made with tons of ingredients
whenever it comes to preparing food, hygiene
is essential Actually the food of the airplanes is
not so bland but the atmosphere of the
airplane can affect our per section since the
low humidity and the pressurized environment
cause that our taste buds work less efficiently.

• Since in a flight of economic class the

food usually has enough condiments and
enough salt, this is so that when we are at
a certain height the food is better for us
because the planning is less detailed
• Equally, economic class food is of high
quality. Of these meals, many things are
expected to first feed passengers who go
to thousands of meters of altitude

•The food either meat or vegetables

always do not look good on airplanes or
are not delicious as expected is because
our sense of taste is affected by the
height and not only our taste buds are
affected also the nose and how it
perceives the nose in the height why the
airlines recommend a measured portion of
each type of food
FRUIT FOOD (FPML): FRESH OR DRIED
FRUIT BASE

They have easily absorbed minerals, such

as potassium, calcium, phosphorus, iron
and magnesium, which maintains a
balance when the body faces a change
due to the height of an airplane.

FOOD WITH VEGETABLES

Legumes are a source of protein (17-25%
of the total composition). Those foods
that combine legumes and cereals achieve
a good nutritional balance, which is why
these foods are served by many airlines
Maybe the plane food seems like a simple dish, but the truth is that to
get to try that menú on board is necessary to go through many quality
controls, health and logistics before reaching your folding table. All this,
as is to be expected, is a complex matter where neatness, efficiency and
effectiveness play a decisive role. Find out what the rules of plane food
are about.

Hygiene and safety controls at airline catering stations are much

stricter than controls for the finest restaurants on the mainland. So to
make a dish are considered:

1. The regulations of the Ministry of Health of the country in which the

food is prepared.
2. The rules of the cooking companies responsible for the preparation of
food.
3. The rules of the airlines.
4. For international flights, the food regulations of the destination
country, as well as the cultural dietary regulations are also considered.
5. International hygiene and food safety standards.
6. The hygienic standards of preparation, transport, conservation and
handling after delivery.
Due to the exorbitant amounts of food, equipment and personnel that
are handled, the spaces are bound to remain neat. Which is why many of
the stations work at a temperature of 15 ° C. In addition, these spaces
are cleaned every minute and their staff is dressed in special kitchen
garments. Likewise, it is necessary to remember that all stations receive
surprises inspections and audits to ensure compliance with sanitary
regulations.

Among the best known standards are:

All the dishes on board must have been prepared less than 72 hours since
the flavor and shelf libe of the food are still preserved at this time. So,
if a flight is delaxes, all the food must be replaced by another pone.

The crew, passengers, captain and first officer are prohibited from
eating the same menu between them.
All additional seasonings must be presented in small cases or packaging.

All menus must include napkins or wet towels for hand hygiene.

Also, one of the rules that changed a few years ago was the presentation
of the cutlery; since September 11, 2001, all the cutlery on board is
made with materials that can not be used as a weapon for the safety of
all.