Bee-Dons Kitchen & Confectionaries

You Are Welcome

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Bee-Dons Kitchen & Confectioneries takes care of absolutely every detail of your event, whilst remaining completely flexible to your particular catering needs.

We cater for all types of events - corporate or private, large or small, formal or casual. Move on to finer tastes with Catering on the Move for your next Catering in Nigeria. Whatever your function, we can help make it a big success.

Private Catering: Weddings, Christenings, 21st & Birthday Parties,Christmas Parties, Buffets, Dinners, Finger Food & Roasts.

Corporate Catering: Boardroom Meetings, Farewells & Business Lunches, Conferences, Product Launches & any other Corporate and Office Catering.

We also have a team of wonderfully professional staff who will take care of everything from set up, to food and beverage service as well as the clean up. We can provide boardroom lunches, individual lunch boxes, breakfast catering, morning tea, afternoon tea and lunch catering for your staff or guests.

We look forward to hearing from you soon.

...adding taste to your occasion!

Tips For Kitchen Hygiene And Safety

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· Wash your hands with soap and clean water, rinse and wipe dry before you start cooking.

· Avoid having long nails and the use of nail polish.

· Always wear a clean apron or overall before cooking.

· Do not leave your hair uncovered; a cap or hair scalp should be worn to prevent hair from getting into the food.

· Care must be taken so as not to sneeze or cough into the food.

· Avoid putting on high heel shoes in the kitchen.

· Any cut or soar should be dressed and covered before cooking.

· Avoid the use jewelries in the hand to cook.

5 Creative Ideas To Keep Meal Interesting

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1. Try new recipes.

2. Try new ingredients.

3. Decorate the dining room table to boost the level of delight.

4. Change the scenery.

5. Fun presentation ideas like including a different fruit in every meal.

10 Reasons Why Meal Planning Is A Great Idea

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1. Saves time of thinking what to cook and the ingredients to use.

2. Saves money; it prevents you from eating fast food, wasting money on transportation to market every time and wasting of food.

3. It ensures you are cooking a healthy meal every day of the week.

4. It controls body weight and prevent obesity.

5. Gives you more time to spend with your family.

6. It reduces stress.

7. Your kids will grow up with a good meal habit.

8. It increase exercise capacity and muscle performance.

9. It improves blood sugar and lowers harmful cholesterol.

10.Produce mental and physical relaxation.

Sampled Meal Timetable (Nigeria Dishes)

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It's assumed that no lunch is served during weekdays because you are either at school or work.

Monday
Breakfast: Toast/Oatmeal
Dinner: White rice with beans, vegetable stew with fried plantain

Tuesday
Breakfast: French Toast; Syrup; Orange Juice; Milk; Hot Tea
Dinner: Vegetable Yam porridge with fish

Wednesday
Breakfast: Oatmeal; Toast, Margarine with Jelly; Orange Juice; Milk; Hot Tea
Dinner: Fried rice with chicken with vegetables

Thursday
Breakfast: Cereal with eggs & toast
Dinner: Ewa Agoyin with fish

Friday
Breakfast: Plantain & Eggs
Dinner: Spaghetti Bolognese

Saturday
Breakfast: Akara with Ogi or Pancakes/French Toast
Lunch: Ofe Nsala (fresh fish soup) w/pounded yam
Dinner: Jollof rice with moimoi and assorted meat
Snack: African Salad/Ugba

Sunday
Breakfast: Yam & Eggs
Lunch: Okro Soup with pounded yam
Dinner: Peppered gizzard with fried plantain
Snack: Pepper soup

Meal Planning

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Meal planning is the process of thinking and formulating a plane (i.e. menu) for your family meal. When you are planning a meal take into consideration the time of the day, season and the nutritional need of your family. Different people have different nutritional needs. Make a time table for your meals and write down the ingredients you need for every meal. Try as mush as possible to make your meal is a balance diet. A balance diet is a diet that contains adequate amounts of all the necessary nutrients (carbohydrate, protein, fat, vitamins, minerals and water) required for healthy growth and activity.

A pyramid showing the quantity of food a meal should contain.

House Keeping Tips

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•Try to clean your house every morning.
•Kitchen and dining room should be cleaned 3 times a day; avoid plates and clutter of items.
•Store things related in function in the same cupboard or rack.
•Master bedroom should often be checked. Sweep, dress beddings, arrange books and cloths (both clean and dirty).
•Make sure the is uniformity of colour in your home i.e. avoid colour riot.
•The children room is a place you should often visit. Get some boxes or cupboard and label them for cloths, toys, shoes and etc. make sure their room and toilet is always clean.
•Always involve your children in cleaning their room/ toilet if they are of age.
•Wash your dirty clothes and plates to keep the house fresh. If possible get an air freshener.
•Clean your floor at regular intervals.
•Do not compete with your friends as in trying to do what others are doing.
•Don’t spend above your income.
•Make your budget for the month and if possible, cut down expenses.
•Make yourself presentable, don’t be dirty, and always dress with smart attire.
•Make your home to be attractive to others.
•Don’t discus your home problems outsiders; seek a good counsellor.
Note: When a woman manages her home well, she becomes her husband’s pride among his friends.

Buffet Set-Up

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To help plan a buffet set-up, use the following tips:
• Make guests as comfortable as possible while eating. Provide small tables or a tray if the food plate will be held on a person’s lap.
• To avoid congestion in a small room, start the line so guests finish at the door and can easily leave the room.
• Unless the dining room is very large, it may be best to remove all the chairs and push the serving table near the wall. If it is not convenient to move the table, the dishes may be arranged so they are accessible from both sides of the table.
• Include a centerpiece that emphasizes the occasion for the buffet.
• If a hot beverage is being served, place the equipment on a tray at one end of the table or on a side table.
• Heavier foods, such as soup or a casserole, should be placed at the other end of the table.
The diagrams below show typical buffet set-ups. One illustrates a reception type buffet; the other a dinner buffet. Common sense and convenience are the best guides to setting up buffet tables.
• Begin at one end with plates, then move on in order (from hot to cold) to the main dish, vegetables, salads, condiments.
• Flatware and napkins are last to allow guests free hands to serve themselves.
• Allow space for a guest to put their plate down if two hands are needed to serve themselves a food, such as a salad.
• If space is a premium, beverages and/or desserts can be served away from the main buffet tables.

Examples buffet set-ups for reception and dinner.

What Makes a Good Caterer?

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Cooking
At its most basic level, catering is all about food. No matter how beautifully the venue is decorated or how carefully the place settings are arranged, clients won't return if the food is awful. You also need enough cooking experience to make recipe substitutions, plan menus, and safely prepare, reheat and transport large amounts of food.

Food safety
A good caterer (and their staff) should be aware of and comply with the most-up-to-date food safety laws in their particular state. The Food and Drug Administration is in charge of food safety regulations throughout nation. Further training in this field is offered many culinary institutes and local colleges.

Customer Service
Caterers work with clients to design a menu. Being courteous, tactful, and diplomatic is necessary, as you may need to persuade a client to substitute an ingredient or change a dish. Good communication and people skills are also vital to building up a client repertoire and catering a successful event. A satisfied customer is the best recommendation, and word-of-mouth remains some of the most effective advertising out there.

Flexibility & Creativity
Recipes may need to be adjusted to cope with food allergies, and cooking methods may have to be altered to conform to religious dietary requirements or personal preferences. An imaginative and adaptable person will be able to triumph in these situations, and instill confidence in their clients in the process.

Leadership
A caterer has to manage a staff of cooks, servers, cleaners, and dishwashers, while ensuring their team is aware of their schedules, place settings, serving customs, and food safety regulations. It may also be necessary to provide direction and advice to customers.

Motivation
Caterers must be enthusiastic and proactive, to promote themselves and bring in business. During the busiest times of year, a caterer may work long hours, seven days a week, which demands stamina. It's also important for caterers to motivate one's employees (and stay motivated themselves) in moments when business is slow.

Financial planning
Fluctuating work is part of the job. The often busy periods, such as weekends and holidays, must be balanced with the times of year when business is only trickling in. Being able to financially plan and weather the slowdowns is particularly important to a caterer.

Business Management
More than just cooking, a catering service has to be a profitable business. The administrative tasks in catering deal with pricing services, accounting, taxes, managing employees, ordering food, and organizing schedules and budgets.

Marketing
Your food may be delicious, but the phone won't ring unless people know about you. Getting your business noticed is important and in catering, a good network of contacts is essential. You'll have to liaise with florists, venue organizers, event planners and a variety of other services that it takes to pull of a large event, but this also acts as your network of referrals.

Attention to detail
A caterer may also be in charge of some decoration, table arrangements and food presentation. Setting up, running and clearing the dining room all fall under the task of a caterer. Here's where you can impress your client and all of their guests - who are all potential clients themselves.
Taking time to study the field of catering and learn about its particular challenges and demands can make all the difference between failure and success. If you love cooking, interacting with people, and have a flair for parties, a career as a caterer may be a good choice for you.

Planning Considerations
For successful events, the caterer must anticipate and plan every step in the serving and eating process. Other arrangements, such as entertainment, flowers, tables, chairs, tents, and special equipment need to be considered. Thinking through the details of each event is what makes catering challenging.
Of all the details, the most important is the menu. Not only is the type of food important, but also other presentations must be carefully considered:
•    the style of serving,
•    how the portions will appear as they are served on plates,
•    plate garnishes,
•    room arrangements, and
•    design and traffic flow of the food buffet.

SHAWAMA

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INGREDIENTS:

Chinese bread, cabbage, bama, salad cream, ketchup tomatoes, chicken or beef, sausage.

METHOD:

Fry (or roast) your chicken/beef, remove bones and chop into pieces (the size of ¼ sugar cube). Slice your cabbage, mix salad cream, ketchup tomatoes and Bama. Flatten the Chinese bread, put the mixture on it, roll and heat in a toaster.

SPRING ROLL

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INGREDIENTS:

Four, meat, green pepper, fresh pepper, curry leaf or taste leaf, thyme, Onga, Riyco, spring onions, cabbage, carrot, salt, vegetable oil.

METHOD:

Cut your cabbage, carrot, spring onions, fresh pepper and curry leaf. Spice your meat as in samosa and grind. Pour small vegetable oil in a pot, put spring onions, green papper, curry, Onga, cabbage, carrot, Riyco, salt and grounded meat.

Note: Flour mixture and cutting as in samosa.

SAMOSA

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INGREDIENTS:

Meat (without fat), flour, fresh pepper, curry leaf, curry powder, thyme, onions, maggi (riyco), salt, groundnut oil.

METHOD:

Wash your meat and put in a pot, spice with salt, maggi, curry and thyme, steam and then grind. Cut onions and cook with thyme and salt, allow water to dry-up then add curry leaf, curry powder, thyme and grounded meat, and stir. Pour the flour in a bowl, add salt and mix with water to form dough. Cut into small balls and flatten with rolling pin. Rub oil on it and arrange in sets. Flatten the sets and bake in non-steak frying pan. Cut into 4 places, trim the edges and separate.

MASA

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After cooking, put the mixed flour on the table and flatten, kneading it with rolling wood or a clean bottle. Then you cut to size of your choice and put on its center 3 table spoons of your fillings and fold it, use fork to press the edges. Then you paint or brush the body with whisked egg and bake it in the oven for 20mins.

DOUGHNUTS

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INGREDIENTS:

Four (4 cups), butter (83g), salt (a pinch), eggs (2), yeast (1 table spoon), sugar (1/2 cup), groundnut oil, warm water.

METHOD:

Dilute yeast, sugar and salt in a warm water and cover for sometimes to dissolve. Add eggs and butter to flour and mix it to rise. After that, mould it in a ball form; all round, make a hole in the middle and then fry it in hot groundnut oil.