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Nueva Ecija University of Science and Technology
College of Hotel and Restaurant Management
NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY

COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT
FPS 1: MEAL
MANAGEMENT
STUDENT’S/ TEACHER’S MANUAL
LAIYAH S. DELFIN
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Contents
CHAPTER 1..............................................................................................................................................5
INTRODUCTION TO MEAL MANAGEMENT.......................................................................................5
PEOPLE INVOLVED IN MEAL PLANNING......................................................................................5
RISK CONDITIONS OF OVERWEIGHT/ OBESE PEOPLE...........................................................5
PHILOSOPHY, VALUES, AND GOALS IN MEAL PLANNING.......................................................5
PROCESS OF MANAGEMENT..........................................................................................................6
FACTORS TO CONSIDER IN PLANNING MENU...........................................................................6
GUIDE TO PLANNING NUTRITIOUS MEALS.................................................................................6
THE FOOD GROUPS AND FOOD PYRAMID..................................................................................6
FOOD GROUPS- a collection of foods that share similar nutritional properties or biological
classification......................................................................................................................................6
FOOD PYRAMID- is a triangular or pyramid-shaped nutrition guide divided into sections
that show the recommended intake of each food group..............................................................6
FOUR VARIATION OF FOOD PYRAMID......................................................................................6
FOOD SOURCES AND THEIR FUNCTION.................................................................................9
TYPES OF FOOD LABELING..........................................................................................................10
CHAPTER 2............................................................................................................................................11
MENU PLANNING..................................................................................................................................11
THE MENU..........................................................................................................................................11
FACTORS TO CONSIDER IN MENU PLANNING:....................................................................11
TYPES OF MENU...........................................................................................................................11
SIMPLIFIED MENU COURSES....................................................................................................11
1. Appetizer- literally "apart from the main work"), also known as Hors d'œuvre,
are food items served before the course of a meal....................................................................11
2. Soup is a food that is made by combining ingredients such as meat and vegetables with
stock, juice, water, or another liquid.............................................................................................11
3. Salad- is any of a wide variety Of dishes including: vegetable salads; salads of
pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood;
and fruit salads. They may include a mixture of cold and hot, often including raw vegetables
or fruits.............................................................................................................................................12
4. Main Course (entrée)- A main dish is the featured or primary dish in a meal consisting of
several courses. The main dish is usually the heaviest, heartiest, and most complex or
substantive dish on a menu. The main ingredient is usually meat or fish;
in vegetarian meals, the main course sometimes attempts to mimic a meat course............12
5. Dessert- is a course that typically comes at the end of a meal, usually consisting of
sweet food........................................................................................................................................12
Guidelines in Writing a Menu........................................................................................................13
Context for Menu Planning............................................................................................................13
PROCEDURES IN MENU PLANNING........................................................................................13
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REFINING MENU PLANS.............................................................................................................13

CHAPTER 3............................................................................................................................................14
MANAGING MARKETING.....................................................................................................................14
THE MARKET PLACE.......................................................................................................................14
PURCHASING....................................................................................................................................14
THE SHOPPING LIST.......................................................................................................................15
MAXIMIZING SHOPPING.................................................................................................................16
SHOPPING AIDS................................................................................................................................16
COSTING AND PRICING..................................................................................................................16
SELLING PRICE DETERMINATION................................................................................................16
CHAPTER 4.................................................................................................................................................19
BUYING DAIRY PRODUCTS AND SUBSTITUTES...........................................................................................19
MILK CHOICES..................................................................................................................................19
TYPES OF PASTEURIZATION a heat treatment of milk adequate to kill microorganisms that
can cause illness in people................................................................................................................19
Milk Cookery....................................................................................................................................20
CREAMS..............................................................................................................................................20
1. United States...........................................................................................................................21
YOGURT..............................................................................................................................................22
Protein function in exercise...........................................................................................................26
Since protein plays a vital role in our health, it is very important to choose the right entrée and
their ingredients. It is said that red meat is appropriate two or three times a week, but their
content of saturated fat makes it wise to limit their frequency and portion sizes when planning
meals. In this case, the meal planner could choose other option of protein-rich food to include in
the week’s plan.......................................................................................................................................26
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CHAPTER 1
INTRODUCTION TO MEAL MANAGEMENT
MEAL- is an instance of eating in a specific time and includes specific food preparation
MANAGEMENT- Getting people together to accomplish desired goals and objectives using
available resources
MEAL MANAGEMENT- series of events concerned with menu planning, food purchasing,
preparation and serving meal.
PEOPLE INVOLVED IN MEAL PLANNING

1. Dietitians
2. Food Service Professionals
3. Food Scientist and Technologists
RISK CONDITIONS OF OVERWEIGHT/ OBESE PEOPLE

1. Hypertension- a cardiac chronic medical condition in which the systematic arterial blood
pressure is elevated.
2. Dyslipidemia- is a general term that refers to abnormal levels of lipids, a broad category of
compounds that encompass everything from vitamins to cholesterol.
3. Type 2 Diabetes- a non- insulin dependent type of diabetes- a group of metabolic diseases in
which a person has high blood sugar, either because the body does not produce
enough insulin, or because cells do not respond to the insulin that is produced.
4. Coronary Heart Disease- refers to the failure of coronary circulation to supply adequate
circulation to cardiac muscle and surrounding tissue.
5. Sleep Apnea- a sleep disorder characterized by abnormal pauses in breathing or instances of
abnormally low breathing, during sleep.
6. Stroke- is the rapidly developing loss of brainfunction(s) due to disturbance in the blood
supply to the brain
7. Gallbladder disease- Gallbladder disease is a common condition that affects mainly women.
The symptoms vary widely from discomfort to severe pain which mainly begins after food. In
severe cases the patient can suffer from jaundice, nausea and fever. The most common
reason for gallbladder disease is gallstones.
8. Osteoarthritis- also known as degenerative arthritis or degenerative joint disease, is a group
of mechanical abnormalities involving degradation of joints, including articular
cartilage and subchondral bone
9. Some cancer (colon, breast or endometrial)
PHILOSOPHY, VALUES, AND GOALS IN MEAL PLANNING

PHILOSOPHY- is a study of general and fundamental problems
PHILOSOPHICAL BASIS IN MENU PLANNING:
a) What can mealtime contribute to family communication?
b) How important is cost control in the food budget
c) Can family meals enhance social skills of individuals?
d) How can family meals promote the health of various family members?
e) Can various family members develop creativity by helping in meal preparation and service?
f) In what other ways can family meals add to the quality of life in a family, as a group, or as
individuals?
When philosophy has been identified, it provides the background for managing meals that fit the
situation and improve the quality of life
VALUES- something considered very desirable and significant. Or maybe defined as intrinsically
desirable, of relative worth or of importance
VALUES IN MEAL PLANNING:

a) Good Health
b) Social Values
c) Cultural Values
d) Management of time, energy or combination of these resources
e) Value for Money and Conservation
f) Value for creativity
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g) Value for Education
GOALS- are aims or objectives that people try to reach.
Goals depend on what the family values. If the family’s priority is good health then the goals in
planning a meal should meet its demands.
PROCESS OF MANAGEMENT
1. Planning
KEY 2. Organizing
MANAGE-
3. Delegating VITAL PARTS
MENT
TASKS 4. Implementing
5. Supervising
6. Evaluating
FACTORS TO CONSIDER IN PLANNING MENU

1. Nutritional Adequacy
2. Food Budget
3. Differences in food habits
4. The time and skill of meal manager
5. Suitability, availability and quality of the food
6. Aesthetic and psychological aspects for food
7. Equipment available for food preparation
GUIDE TO PLANNING NUTRITIOUS MEALS

1. Meeting recommended intakes within energy needs
2. Variety among and within food groups
3. Nutrient Dense Food
4. Nutrients of concern
5. Consideration for specific population groups
6. Fluid
7. Flexibility of food patterns for varied food preferences
THE FOOD GROUPS AND FOOD PYRAMID
FOOD GROUPS- a collection of foods that share similar nutritional properties or biological classification.
Classification of Food Groups

1. GO- Go foods are the type of a food group that provides energy, hence the name "go".
Examples of this type of food group are bread, rice cereals and other foods that primarily
provides carbohydrates.
2. GROW-Grow foods are foods that enhance growth development. Foods like milk, yogurt,
cheese and other dairy products are types of this food group.
3. GLOW-Glow foods are foods that enhance the quality or the "Glow" of our skin. These foods
are rich in Vitamin D that is important for the development of a healthy skin. Green-leafy
vegetables are examples of this food group.
FOOD PYRAMID- is a triangular or pyramid-shaped nutrition guide divided into sections that show the
recommended intake of each food group.
FOUR VARIATION OF FOOD PYRAMID

1. MY PYRAMID (USDA)
2. CANADA’S FOOD GUIDE
3. CHINESE FOOD PAGODA
4. FILIPINO FOOD PYRAMID
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FOOD SOURCES AND THEIR FUNCTION
1. Carbohydrates
FUNCTIONS:
 Primary high-energy fuel source during
 exercise
 Replenish body stores of glycogen
 Provide dietary fiber
FOOD SOURCES:
 Grains, breads, cereals, rice, pasta
 Fruit and fruit juices
2. Vegetables
FUNCTIONS:
 Dairy and soy milk, yogurt
 Fat Provides essential fatty acids
 Provides fat-soluble vitamins
 Adds flavor to foods
 Used as a fuel source
 Protects and insulates body organs
 Component of cell structures
FOOD SOURCES:
 Liquid oils
 Margarine and butter
 Nuts and seeds
 Avocado
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 Fish
3. Minerals
FUNCTIONS:
 Involved in energy production
 Play role in building body tissue
 Play role in muscle contraction
 Involved in oxygen transport
 Maintain acid-base balance of blood
FOOD SOURCES:
 Fruits and vegetables
 Lean protein foods
 Whole grains
 Oils, nuts, and seeds
4. Protein
FUNCTIONS:
 Provides essential amino acids
 Required for maintaining and developing muscle and other body tissue
 Essential component of enzymes, hormones, and antibodies
 Needed for the formation of hemoglobin
FOOD SOURCES:
 Meat, poultry, fish, cheese, eggs
 Soy, dried beans, lentils
 Dairy and soy milk, yogurt
5. Vitamins
FUNCTIONS:
 Enhance energy production
 Involved in tissue repair and protein synthesis
 Play role in red-blood-cell formation
 Act as antioxidants
FOOD SOURCES:
 Fruits and vegetables
 Lean protein foods
 Whole grains
 Oil, nuts, and seeds
6. Water
FUNCTIONS:
 Carries oxygen and nutrients to cells
 Plays a role in digestion
 Cools the body through sweat production
 Has important role in many cellular processes
 Significant component of muscle tissue
FOOD SOURCES:
 Tap water
 Bottled water
 Fruit juices, dairy milk, soy milk
 Solid foods that contain water, such as fruits, vegetables, yogurt
TYPES OF FOOD LABELING

1. INGREDIENT LABELING- list the content of all food mixtures containing more than one
ingredient. It begins with the ingredient that has the greatest amount and continues in
descending order
2. NUTRITION LABELING- appears on packages today in a specified format and is titled
“Nutrition Facts.”
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CHAPTER 2
MENU PLANNING
MENU PLANNING- entails thinking through and listing down specific food and dishes desired for
one meal such as breakfast, lunch or supper or throughout the day including snacks, or even
throughout the week or month
MENU- a list of dishes served in a meal or the food served.
THE MENU
FACTORS TO CONSIDER IN MENU PLANNING:

1. Type of menu
2. People Being Served
3. Resources available
4. Nutritive value
5. Food Selection
TYPES OF MENU
1. Cycle Menu- daily menus that are written to span a designated number of days before being in the
same sequence again and again
2. A la carte Menu- foods offered are price individually
3. Table D’ Hote Menu- a complete meal in itself and is offered for a single price
4. Selective/ Non- Selective Menu- offer or do not offer choices for each course
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5. Combination Menus- offers a limited number of table d’ hote menus plus an assortment of a la
carte items.
6. Static Menu- same menu are included each day, although special dishes may be added to attract
diners who are interested in items beyond the regular set menu.
7. Carte du Jour- a daily menu wherein the restaurant offers a specialty for the day
8. Single-use Menu- is planned for a specific circumstance and is not intended to become a part of a
pattern of menus being served on a rotating basis.
SIMPLIFIED MENU COURSES
1. Appetizer- literally "apart from the main work"), also known as Hors d'œuvre, are food items
served before the course of a meal
EXAMPLES OF APPETIZERS
 Canapés- is a small, prepared and usually decorative food, held in the fingers and often eaten in
one bite.
 Cold cuts
 Crudités (raw vegetables used for dipping) - are traditional French appetizers comprising sliced or
whole raw vegetables which are sometimes dipped in a vinaigrette or another dipping sauce.
 Deviled eggs
 Cheeses
 Sausages
 Dumplings
 Bruschetta- is an appetizer from central Italy whose origin dates to at least the 15th century. It
consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.
Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat,
and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and
onion or mozzarella. Bruschetta is usually served as a snack or appetizer
 Cocktail wieners
 Tongue toast- is an open faced sandwich prepared with sauteed beef tongue, and scrambled
eggs.
2. Soup is a food that is made by combining ingredients such as meat and vegetables with
stock, juice, water, or another liquid.
TYPES OF SOUP
 A bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp.
 A chowder is a thick, chunky soup. Traditionally, a chowder is made with seafood or fish, but
chowders made with poultry, vegetables, and cheese have become popular.
 Stock or broth is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered
with vegetables and herbs. While normally used as an ingredient in other soups, it can be
enjoyed as a light course on its own.
 Bouillon is basically the same as broth, but the term refers to commercial dehydrated products
sold as granules or cubes.
 Consomme is a strong, flavorful meat or fish broth that has been clarified.
3. Salad- is any of a wide variety Of dishes including: vegetable salads; salads of

pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood;
and fruit salads. They may include a mixture of cold and hot, often including raw
vegetables or fruits.
TYPES OF SALAD
 Green Salad- The "green salad" or "garden salad" is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density,
green salads are a common diet food. The salad leaves may be cut or torn into bite-sized
fragments and tossed together (called a tossed salad), or may be placed in a predetermined
arrangement (a composed salad).
 Vegetable Salad- Vegetables other than greens may be used in a salad. Common vegetables
used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red
onions, avocado, carrots, celery, and radishes. Other ingredients, such as olives, hard boiled
egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses,
meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
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 Bound Salad- A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed
with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion
of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop.
Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato
salad. Bound salads are often used as sandwich fillings. They are also popular at picnics and
barbecues, because they can be made ahead of time and refrigerated.
 Main Course Salad- commonly known as "entrée salads" in North America) may contain grilled
or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-
mahi, or salmon. Sliced steak, such assirloin or skirt, can be placed upon the salad. Caesar
salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.
 Fruit Salad- Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh
or from canned fruit.
 Dessert Salad- Dessert salads rarely include leafy greens and are often sweet. Common
variants are made with gelatin or whipped cream (oftentimes with the brand products Jell-O and /
or Cool Whip);
4. Main Course (entrée)- A main dish is the featured or primary dish in a meal consisting of
several courses. The main dish is usually the heaviest, heartiest, and most complex or
substantive dish on a menu. The main ingredient is usually meat or fish;
in vegetarian meals, the main course sometimes attempts to mimic a meat course.
5. Dessert- is a course that typically comes at the end of a meal, usually consisting of sweet food.
An example of a twenty-one course dinner follows:

1. Palate cleanser, or amuse- This may be preceded by a refreshing, lightly alcoholic drink, if the
diners are to wait or mingle before being seated.
2. Second amuse
3. Caviar- sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-
fertilized sturgeon roe.
4. Cold appetizer
5. Thick soup
6. Thin soup
7. Shellfish
8. Antipasto
9. Pasta (usually short, long pasta being more suited to informal lunches)
10. Intermezzo (Sorbet)
11. Quail
12. Wild mushrooms
13. Beef
14. Green salad
15. Puffed pastry filled with herbed mousse
16. Cheese
17. Pudding
18. Ice cream
19. Nuts
20. Petit four
21. Coffee, liquor (in a home, as opposed to a restaurant, these are properly served in the more
relaxed setting of a drawing room or salon, not at the dining table)
Guidelines in Writing a Menu

1. Capitalize all words except preparations, articles or conjunctions
2. Arrange the menu items in the order in which they are to be eaten
3. Arrange the foods that are offered by courses
4. Write accompaniments for a certain menu item to the right or underneath the menu item. If there
are two accompaniments write these to the left and to the right of the foods it is supposed to be
served with.
5. Enclose special dishes in a box in the menu; clip on a carte du jour
6. Use accurate descriptions to stimulate the appetite of the diner.
7. Place at the top of the list the items you want to sell most.
8. Design the menu so that it is in harmony with the theme or motif of the establishment
9. Indicate the name and address of the organization, the days and hours of service, the telephone
number and other information that will invite the customers for a “repeat business.”
10. Edit to avoid misspelled words, incorrect grammar, etc.
11. Provide margins on top, bottom and sides of the menu
12. Keep the menu clean.
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Context for Menu Planning
1. Audience
a. How many people are to be served?
b. What are their approximate ages?
c. What cultures are represented?
d. Are there special needs?
2. Kitchen and Dining Facilities
a. What equipment limitations exist?
b. What serving limitations exist?
3. Resources
a. How much time is available for food preparation, service, and cleanup?
b. What budget is available for these meals?
c. What people are available to prepare the food?
d. What people will do the service and cleanup?
PROCEDURES IN MENU PLANNING

1. Choose the entrée.
2. Pick the soup, garnishes, and relishes which will accompany the main course
3. Select the rice, potato, and other carbohydrate-rich dishes
4. Select salad or fruits suited for the main course
5. Be sure that the chosen appetizers and dessert are appropriate
6. Beverages may vary according to individual preferences
REFINING MENU PLANS

1. Check each day’s plans against the recommendations in My Pyramid.
2. Determine the servings need to be added or deleted.
3. Identify specific recipes (preparations and serving)
4. Visualizing the main course.
5. Decide on the garnishes or accompaniments
6. Make some necessary adjustments need to be made.
CHAPTER 3
MANAGING MARKETING
Marketing is essential in meal management. Selecting good, quality ingredients should be a basic
knowledge for a meal manager. Smart shopping can help keep food costs reasonable. Food-buying
decision is important because they influence not only finances but also time, energy, food of excellent
quality and health.
THE MARKET PLACE
A. Factors in Selecting a Market
1. Location
2. Cleanliness
3. Physical Features
4. Services and Personnel
5. Overall Food Quality
6. Fresh Produce
7. Meat and Dairy
8. Delicatessen and bakery
9. Breadth of inventory
10. Food prices
B. Types of Market
1. Supermarket- a one-stop shopping market which offers wide array of products available.
Most supermarkets are units in a chain owned by a large corporation wherein huge
quantities are being purchased by these chains. Supermarkets that are owned
independently, spawns a problem of purchasing goods at low enough prices to be able to
retail them competitively against chain markets.
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2. Niche Markets- a bit smaller than supermarkets. It is the subset of the market on which a
specific product is focusing; therefore the market niche defines the specific product
features aimed at satisfying specific market needs, as well as the price range, production
quality and the demographics that is intended to impact.
3. Discount Stores- a type of department store, which sells products at prices lower than
those asked by traditional retail outlets.
4. Warehouse Clubs- A retail store, usually selling a wide variety of merchandise, in which
customers are required to buy large, wholesale quantities of the store's products, which
makes these clubs attractive to both bargain hunters and small business owners. This
type of market usually requires an annual membership fee for shopping privileges.
5. Convenience Store- is a small store or shop in a built up area that stocks a range of
everyday items such as groceries, toiletries, alcoholic and soft drinks. Convenience
stores are usually located near residential areas.
6. Farmer’s Market- consist of individual vendors, mostly farmers, who set up booths,
tables or stands, outdoors or indoors, to sell produce, meat products, fruits and
sometimes prepared foods and beverages
PURCHASING
2 Types of Purchasing
1. Informal buying or open market methods- involves oral negotiation and in usually
used when the amount involved is not large, and speed and simplicity are desired.
a. Quotation and order sheet method- quantity and quality of an item are listed and a
space or column is provided for recording quoted prices of vendors. The prices are
compared and decision is made.
b. Blank check- this method is used when there is an extreme need for a particular
food item. The buyer orders something without knowing the price and the vendor
locates the food item. When the item is located, the vendor informs the buyer of the
price and if it is within the buyer’s range, the item is delivered to the buyer.
c. Cost-plus- this is used when markets are unstable or prices are not known. The
vendor buys the food item at the most favorable price and adds a certain amount to
the quoted price. The additional price is often expressed in percentage (20%) and is
used to cover the seller’s profit.
2. Formal buying methods- usually involve large contracts for commodities to be
purchased for long periods of time and are usually written than oral.
a. Competitive-bid- involves several steps such as 1) the buyer sends invitations or

places of advertisements for possible sellers to bid to supply food items. Invitation
includes Set of Conditions: terms of payments, discount, method of delivery, billing
requirement, payment arrangement and specifications of quality and quantity of food
items. 2) Sellers and bidders provide the buyer the price quotation and other
information as requested.
b. Negotiated-bid- sometimes bidders are hesitant to bid because of time restrictions, a
fluctuating market or perish ability of the products. Buyer and seller negotiate over
the phone the terms of specifications and others.
c. Futures and contract method- this method is used by big businesses with enough
capital and staff. Food items are contracted for future delivery. With this method, the
buyer is assured of continuous supply at an established price thus avoiding
shortages and price fluctuations.
Factors that determine purchasing needs:

1. Menu
2. Type and image that the establishment wants to project
3. Style of operations and service system
4. Occasion when the item is needed
5. Amount of available storage area- dry, refrigerated, frozen
6. Financial resources and buying policies of the organization
7. Availability, seasonability, price trends and supply of the items needed.
Quantity as a factor in food purchasing
1. Number of people to be served

2. Portion size based on yield test or other standard potion list set by management
3. Familiarity with weight and sizes of various products including common can and jar sizes.
Quality as a determinant in food purchasing
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Quality of food is assessed against standards or a set of specifications. Product quality includes
the following:
1. grades
2. style
3. appearance
4. Composition
5. Variety
6. other quality factors such as color, size, maturity, texture, absence of defects
2 Kinds of Standards
1. Voluntary Standards- is set by the producers and packers. They assign grade to their
products
2. Regulatory Standards- set by the government and usually indicate the wholesomeness
of the food. Government stamp approval on the product.
THE SHOPPING LIST
Shopping list is a record of items needed to be purchased by a shopper.
A. Advantages of Shopping List

a. Save time and energy
b. Save fuel cost/ transportation cost
c. Avoids temptation to buy forgotten items at a convenience store
B. Organizing a List
a. Structured according to the market’s floor plan

b. Canned goods and heavy items are at the top of the list
c. Next is refrigerated items (meats and milk)
d. Fresh produce can be selected prior to frozen foods
e. Check your inventory in finalizing your shopping list
Inventory- a systematic listing of basic information of stocks whether raw or finished products
which is based on daily manual counting.
Portioning- to divide or distribute the food equally
Standardized recipe- refers to a particular standard-of-use of certain metrics in cooking -

Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen
produce, whether or not it is tangible or intangible.
Considerations in Portioning
a. People to be fed
b. Total menu for a meal
MAXIMIZING SHOPPING
1. Timing
2. Factors in Shopping Decisions
a. Different brands of a product
b. Different forms of food
c. Weight measurement or different sizes in packages
d. Prepared, semi-prepared or basic ingredients
SHOPPING AIDS
1. Ingredient Labeling- a mandatory type of labeling on all packaged food products. Ingredients
are listed in decreasing or ascending quantity order. This helps consumers to make wise choices
among competing brands.
2. Unit Pricing- are the price of each products that states the type and size of the food item which
are positioned on the shelf edge
3. Open Dating- gives consumers important information about the remaining shelf life that can be
expected or it is also known as the expiring date of the food items.
4. Bar Codes- digital numeric code printed on packages that permit scanning products for identity
and price at check stands.
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COSTING AND PRICING

Standard Yield- the net weight or volume of food items after it has been
processed and made easy for sale to the guests.
FORMULA: Loss/ Shrinkage/ Waste = LOSS
= As purchased weight- edible portion weight
NET FOOD COST- represents the portion of sales which is spent for
materials or the amount spent for every peso sold.
FOOD COST % = _FOOD COST_ X 100

FOOD SALES
SELLING PRICE DETERMINATION

1. Cost percentage method
SELLING PRICE = MATERIAL COST/ DESIRED FOOD COST %
EXAMPLE: if the cost of ingredients (raw materials) for one portion of

adobo is P20.00 and the desired food cost is 40%, then the selling
price will be computed as:
__P 20.00__ = P50.00

.40
2. Mark up factor method
SELLING PRICE= MATERIAL COST X MARK UP FACTOR

MARK UP FACTOR= 100/ DESIRED FOOD COST %
EXAMPLE: Using the example above, the computation will be

Computing for the Mark up Factor:
_100_
40 = 2.50
Getting the Selling Price:

SP= 20.00 x 2.50 = 50.00
SAMPLE OF A STANDARD RECIPE
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OUTLET: CREAM OF CORN : FILE #1

PORTION SIZE: 200 ML. TESTED BY: CHEF DICK
NO. OF
PORTION: 5 DATE TESTED: 5 FEB. 1999
COST/PORTION: P36.96 OR 37.00
UNIT OF
INGREDIENTS QUANTITY UNITCOST TOTAL COST
MEASURE
Cream of soup 30.4
base 80 grams P380/ kilo
Milk 200 ml. P30/ liter 6
Water 800 ml.
Cream of Corn, 29
canned 1 can P29/can
Cream 30 ml. P60/liter 1.8
TOTAL 67.2
10% BUFFER MARGIN 6.72
TOTAL COST 73.92
SELLING PRICE @40%

184.8
FC
P73.92 X 2.50
COST PER PORTION 37.0

PREPARATION
1. Mix water and the cream of corn.
2. Add the cream soup base then stir constantly.
3. Bring to a boil with constant stirring.
4. Reduce heat and simmer for 5 minutes.
5. Add milk, and bring to boil. Finish with cream.
CONVERSION TABLE
WEIGHTS
1/2 ounces = 14 grams
2/3 ounces = 21 grams
1 ounce = 28 grams
1,000grams = 1 kilogram = 2.27 Pounds
1 pound = 454 grams
98 lbs. of flour = 1 sack
2 sacks of flour = 1 barrel
LIQUID MEASURES
1 tablespoon = 3 teaspoon = 14.17 grams
16 tablespoon = 1 cup
227 grams = 1 cup
2 cups = 1 pint
2 pints = 1 quart = 4 cups
19
4 quarts = 1 gallon
16 cups = 1 gallon
1 ounce = 28.35 grams
16 ounce = 1 pound
1 teaspoon = .0005 liters

1 tablespoon = .015 liters
1/4 cup = .06 liters
1/2 cups = .012 liter
1 cup = .024 liter
4 cups = 1 liter
1 pint = .047 liter
1 US quart = .94 liter
CHAPTER 4
BUYING DAIRY PRODUCTS AND SUBSTITUTES
MILK CHOICES
Milk is a white liquid produced by the mammary glands of mammal.
A. Composition of Milk
1. Lipids- or milk fat made up of triglycerides with a wide array of fatty fats
2. Carbohydrates- lactose (glucose or galactose)
3. Proteins
a. Casein- (78%); precipitates readily to form a curd using acid or the
enzyme rennin
20
b. Whey proteins- (17%); remaining liquid which can be separated by

draining the casein curd
4. Vitamins and minerals- all except vitamin C and iron; good source of calcium and
phosphorus
B. Types of milk in the market

1. Fluid Milk
1.1 Heat Treatment
a. Pasteurized milk- milk that has been heat treated to kill disease- causing
microorganisms.
TYPES OF PASTEURIZATION a heat treatment of milk adequate to kill microorganisms

that can cause illness in people
- Hold Method- pasteurization in which milk is heated to 63 oC and held
there for 30 minutes before it is cooled to 7 oC.
- HTST method- high-temperature short time pasteurization in which
milk is heated to 72 oC and held for at least 15 seconds before cooling
to 10 oC.
b. UHT (ultra-heat-treated)- sterilized milk that can be stored at room

temperature until opened. This ultra- high temperature pasteurization;
milk is heated very fast to 138 oC held for at least 2 seconds, then stored
in a sterile container
1.2 Fat Level

a. Whole milk- possibly as high as 3.8% fat, with 160 calories per cup
b. Reduced Fat- 2% of fat, with 125 calories per cup
c. Low-fat or light milk- 1% fat, 102 calories
d. Non-fat or Fat- free milk- <0.1% fat, 90 calories
1.3 Flavored milk

1.4 Lactase- Treated Milk- lactose, the sugar in milk, is digested by lactase
to form glucose and galactose in enzyme-treated milk, such as Lactaid.
Lactaid is a milk which lactase has digested much of the lactose.
1.5 Buttermilk- this milk is made from skim milk that has been heated to
85oC for 30 mins and then fermented with lactic-acid- producing bacteria
at 22 oC to produce somewhat thickened, slightly acidic milk.
1.6 Goat’s Milk- has stronger odor and flavor than cow’s milk, appeals to
some consumers.
2. Canned Milk- processed at high temperatures for an extended period in airtight

cans.
1. Evaporated Milk- about half of the water has been evaporated from the
milk before canning.
2. Sweetened Condensed Milk- is another canned milk product that has
had approximately half of its water removed prior to canning. This type of
milk has a large amount of sugar added to it, making its caloric content
very high.
3. Dried Milk- or also known as powdered milk. Powdered milk is a

manufactured dairy product made by evaporating milk to dryness. One purpose
of drying milk is to preserve it; milk powder has a far longer shelf life than liquid
milk and does not need to be refrigerated, due to its low moisture content.
Another purpose is to reduce its bulk for economy of transportation. Powdered
milk and dairy products include such items as dry whole milk, nonfat dry milk, dry
buttermilk, dry whey products and dry dairy blends.
4. Milk Substitute
There are some people who are allergic to milk protein and may need to
find different dietary source of calcium. Soymilk and rice drinks are
21
today’s possible solution in avoiding milk proteins while still obtaining

useful amounts of calcium
Milk Cookery
1. Reactions of Milk
a. Heat- coagulation starts at 650c (1500F).
b. Acid- accelerates curdling and coagulation.
c. Salts- Depending upon the kind and amount, also hasten coagulation.
d. Enzymes- rennin in the stomach hastens coagulation.
e. Alkaloids- hasten coagulation.
2. Effects on prolonged heating on milk

a. Scum Formation and tendency of milk to boil over due to the pressure
built below the scum
b. Scorching- if milk is heated directly over fire, it tends to be scorched due
to the accumulation of a film of milk protein at the bottom and side of the
pan
c. Fat coalescence; the colloidal system is broken
3. Pointers in milk cookery

a. Slow heat and at temperature below boiling point
b. To avoid scum formation, use proper dilution and stir occasionally.
4. Food Handling (Milk)

1. Check the best before date or the expiration
2. Remember to use milk in the order in which you purchased it.
3. Refrigerate at 4 oC as soon as possible after purchase
4. Store milk on refrigerator shelves rather than doors
5. Remember that exposing milk to light destroys its riboflavin content
and can cause off flavors
6. Keep milk containers closed and stored away from strong- smelling
foods
7. Although freezing milk affects the texture, it may be frozen for up to 3
weeks with only minor nutrients and flavor loss.
8. Dry powdered milk stored in a cool, dry place will keep for up to one
year. Once the package is opened, it should be used within 2 months.
After being reconstituted, it should be treated the same as regular
fluid milk. Always close the package tightly after opening.
CREAMS
A fatty portion of milk that has risen to the surface and is separated by gravity or
centrifugal force.
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top
of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the
top. In the industrial production of cream this process is accelerated by using centrifuges called
"separators". In many countries, cream is sold in several grades depending on the total butterfat
content. Cream can be dried to a powder for shipment to distant markets.
Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream
skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and
tastes more salty, tangy and "cheesy".
Cream produced by cows (particularly Jersey cattle) grazing on natural pastureoften

contains some natural carotenoid pigments derived from the plants they eat; this gives the
cream a slight yellow tone, hence the name of the yellowish-white color, cream. Cream from
goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.
A. Types of Cream Fat Content

1. Half and half- 10.15- 18 %
2. Coffee Cream 18-30 %
3. Light Whipping Cream 30-36 %
22
4. Heavy Cream 36 %
5. Sour Cream- 18% milkfat; acid flavor abtained through the addition of lactic- acid
forming bacteria.
B. Other Cream Products

1. Butter is made by churning cream to separate the butterfat and buttermilk. This
can be done by hand or by machine.
2. Whipped cream is made by whisking or mixing air into cream with more than
30% fat, to turn the liquid cream into a soft solid. Nitrous oxide may also be used
to make whipped cream.
3. Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as
sour or as thick as sour cream. Mexican crema (or cream espesa) is similar to
crème fraîche.
4. Smetana is a heavy cream product (35-40% milk fat) Central and Eastern
European sweet or sour cream.
5. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar
to Icelandic rjómi.
6. Clotted cream, common in the United Kingdom, is cream that has been slowly
heated to dry and thicken it, producing a very high-fat (55%) product. This is
similar to Indian malai.
C. Pointers in Whipping Cream:

1. Chill cream for 30 minutes to one hour at 4 0c for maximum thickening.
2. A more stiff and permanent foam is attained with higher fat content.
3. Adding sugar decreases both volume and stability of foam. Whip cream before
adding sugar.
Different Cream Grades by Jurisdiction

1. United States
In the United States, cream is usually sold as:
a. Half and half (10.5–18% fat)
b. Light, coffee, or table cream (18–30% fat)
c. Medium cream (25% fat)
d. Whipping or light Whipping cream (30–36% fat)
e. Heavy Whipping cream (36% or more)
f. Extra-heavy, double, or manufacturer's cream (38–40% or more).
2. Australia
In Australia, levels of fat in cream are not regulated, therefore labels are only
under the control of the manufacturers. A general guideline is as follows:
a. Extra light (or 'lite'): 12–12.5% fat.

b. Light (or 'lite'): 18–20% fat.
c. Pure cream: 35–56% fat, without artificial thickeners.
d. Thickened cream: 35–36.5% fat, with added gelatine and/or other
thickeners to give the cream a creamier texture, also possibly with
stabilisers to aid the consistency of whipped cream (this would be the
cream to use for whipped cream, not necessarily for cooking)
e. Single cream: Recipes calling for 'single cream' are referring to pure or
thickened cream with about 35% fat.
f. Double cream: 48–60% fat.
3. United Kingdom
In the United Kingdom, the types of cream are legally defined as follows:
Minimum Additional
Name Main uses
milk fat definition
a. Clotted Served as it is. A traditional part of Devonshire
55% is heat treated
cream tea.
b. Extra-Thick 48% is heat treated then Thickest available fresh cream, spooned onto
Double cream quickly cooled pies, puddings, and desserts (cannot be poured
23
due to its consistency)

c. Double Whips the easiest and thickest for puddings and
48%
cream desserts, can be piped
d. Whipping
35% Whips well but lighter, can be piped
cream
e. Whipped Decorations on cakes, topping for ice cream,
35% has been whipped
cream strawberries and so on.
f. Sterilized
23% is sterilized
cream
g. Cream or
18% is not sterilized Poured over puddings, used in sauces
single cream
h. Sterilized
12% is sterilized
half cream
i. Half cream 12% is not sterilized Uncommon, some cocktails
4. Canada
Canadian cream definitions are similar to those used in the United States,
except for that of "light cream." In Canada, "light cream" is low-fat cream,
with 5% or 6% fat. Another form of cream available in Canada is "cereal
cream", which is approximately mid-way between 5% cream and coffee
cream in fat content.
5. Japan
In Japan, cream sold in supermarkets is usually between 46% and 48%
butterfat.
YOGURT
The process of making yogurt involves culturing cream or milk with live and active
bacterial cultures; this is accomplished by adding bacteria directly to the milk.
Commercially made yogurt is usually made with a culture of Lactobacillus
acidophilus and Streptococcus thermophilis. Some manufacturers use Lactobacillus
bulgaricus rather than L. acidophilus.Yogurt made at home is usually started by adding a
dab of commercially made yogurt to boiled milk, and then keeping the mixture at 112°
Fahrenheit (45° Celsius).
KEEPING YOGURT FRESH

1. Refrigerate immediately after purchase. Store on refrigerator shelves
2. Seal yogurt containers well to protect the yogurt from other foods with strong odors
3. If yogurt separates and a watery liquid rises to the top, stir it if you prefer the yogurt to
remain fairly thin. Otherwise, drain it off.
4. The longer you keep yogurt, the sharper the flavor will be.
5. Spoon as much as you are going to eat into a bowl. Do not return unused portions of
yogurt to the original container.
6. Do not freeze yogurt—freezing affects its flavor and texture.
ICE CREAM
A frozen dessert usually made from dairy products, such as milk and cream, and often
combined with fruits or other ingredients and flavors. It is often a mixture of cream, milk solids
and flavorings into which air has been stirred.
Overrun means increase in the volume of ice cream because of air incorporated during the
freezing process.
Ingredients Added in Ice Cream:
24
- Stabilizers- helps control the rate of melting when ice cream is served and promotes
smoother texture
- Flavoring Agent- may be artificial flavoring agents or they may be added ingredients.
Procedures in Ice Cream Making
Ice Cream has become such a commonality today that it can be made by large
companies, or at home using a variety of ingredients and equipment from the very finest
to the most inexpensive. Different ways of making ice cream have also been developed.
But there is still that basic way that has been being used for years and is still used by
many today. It goes as follows:
1. Milk, cream, milk solids, sugars and flavorings are blended together in stainless steel
vats.
2. The mixture is homogenized, under high pressure. This involves forcing the mixture
through a fine nozzle in a stainless steel valve, helping to create the desired texture.
3. The mixture is then pasteurized by heating at 82 ºC to 85 ºC for 15 seconds and then

rapidly cooling it to eliminate potentially harmful bacteria.
4. The mixture is left to stand for about four hours so that it solidify's and the viscosity
increases. Flavors are added during this time.
5. The mixture is then frozen and beaten. The process adds air in small cells while it
creates a texture.
6. The ice cream is then packaged.
7. The ice cream is frozen at about -25ºC to allow the ice cream to harden.
Other Frozen Desserts

The following is a partial list of ice cream-like frozen desserts and snacks:
1. Ais kacang: a dessert in Malaysia and Singapore made from shaved ice, syrup, and
boiled red bean and topped with evaporated milk. Sometimes, other small ingredients
like raspberries and durians are added.
2. Dondurma: Turkish ice cream, made of salep and mastic resin
3. Frozen custard: at least 10% milk fat and at least 1.4% egg yolk and much less air
beaten into it, similar to Gelato, fairly rare. Known in Italy as Semifreddo.
4. Frozen yogurt: a low fat or fat free alternative made with yogurt
5. Gelato: an Italian frozen dessert having a lower milk fat content than ice cream.
6. Halo-halo: a popular Filipino dessert that is a mixture of shaved ice and milk to which
are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
7. Ice milk: less than 10% milk fat and lower sweetening content, once marketed as "ice
milk" but now sold as low-fat ice cream in the United States.
8. Ice pop (or lolly): frozen fruit puree, fruit juice, or flavoured sugar water on a stick or in a
flexible plastic sleeve.
9. Kulfi: Believed to have been introduced to South Asia by the Mughal conquest in the
16th century; its origins trace back to the cold snacks and desserts
of Arab and Mediterraneancultures.[28]
10. Mellorine: non-dairy, with vegetable fat substituted for milk fat
11. Parevine: Kosher non-dairy frozen dessert established in 1969 in New York[29]
25
12. Sherbet: 1–2% milk fat and sweeter than ice cream.
13. Sorbet: fruit puree with no dairy products
14. Snow cones, made from balls of crushed ice topped with sweet syrup served in a paper
cone, are consumed in many parts of the world. The most common places to find snow
cones in the United States are at amusement parks.
15. Maple toffee: A popular springtime treat in maple-growing areas is maple toffee,
where maple syrup boiled to a concentrated state is poured over fresh snow congealing
in a toffee-like mass, and then eaten from a wooden stick used to pick it up from the
snow.
MELTDOWN PROTECTION FOR ICE CREAM

1. Ice cream should be the last item you put in your shopping cart.
2. Place ice cream in the freezer as soon as possible after purchase.
3. Ice cream in the freezer will maintain its high quality in the refrigerator freezer for about
one month.
4. Always keep the cartons tightly closed. Desserts such as ice cream sandwiches or ice
cream bars should be placed in rigid containers such as baking pans, then wrapped
tightly in foil or sealed in freezer bags.
5. Keep in mind that softening or partial melting produces a coarse texture when the
product is frozen. It may also cause the ice cream to shrink in volume. To minimize this
problem, take ice cream from the freezer a few minutes before serving and place it in the
refrigerator to soften, rather than thaw.
6. To maintain its initial quality, do not freeze melted ice cream.
CHEESES
It is made from milk by forming a curd with the use of acid or the enzyme rennin, and
draining the whey.
Cheeses are classified on the basis of their manufacturing procedures and ingredients.
The basic ingredient in cheese making is milk. Pasteurized milk is used to avoid bacterial
hazards.
PROCEDURES IN MAKING CHEESE:

1. Coagulating or Curdling Process
Coagulating or curdling the milk until it turns into curds and whey is the first step taken
when making cheese. Today, cheese is curdled with a bacteria culture and a coagulating
enzyme, both of which help to speed the separation of liquids and solids. The curdling
process begins by warming the milk until it reaches a bacteria-free temperature. During
the warming period, a coloring dye is sometimes added to produce a particular color in
the finished product. Once the milk has reached a consistent temperature, the starter
culture is added and the milk begins to coagulate into one large curd.
2. Removing the Whey
As the milk forms into a huge curd, it is stirred and cut, allowing the whey to drain off.
The milk is then reheated and pressed to remove as much whey as possible.
3. Molding and Shaping
When the whey removal process is finished, the warm curd is molded or shaped into a
cheese. Many cheeses today are shaped by using a cheese wheel or similar mold. The
warm curd is poured and pressed into the molding.
4. Salting Process
High amounts of salt are added to cheese during or before the process of molding. Salt
plays an important role in the formation of the cheeses rind or outer coating. Heavily
salted cheeses will develop thick outer coatings, such as that found on swiss cheese.
5. Ripening
Once the cheese has been molded and salted, it is allowed to ripen. Some cheeses take
only two weeks to mature and others can take as long as 7-years. Temperatures remain
exact during this time.
26
It is during this period when the rind of the cheese is formed. Some form naturally and
others, artificially. Many cheese surfaces are treated with bacteria, alcohol, wax, oils, or
water during the maturing phase to enhance flavor and coloring. Washed rind varieties,
for example, are washed and brushed regularly to promote an even bacteria growth
across the surface and prevent their insides from drying out. Cheddar cheeses are
salted and then wrapped with cotton, after which time they are left untouched until they
are mature.
KINDS OF CHEESE
1. Very hard (grating)- made principally from low- fat cow’s milk
Example: Parmesan, Romano, Asiago Old, Sapsago, Spalen
2. Hard Ripened Cheeses- made from pasteurized milk and subjected to the action of the
lactic acid bacteria, which brings about the proper acidity of the mixture for curdling.
Example: Cheddar, Colby, Edam, Gonda, Provolone, and Swiss
3. Semi-soft ripened cheeses- those with moderate content of 35- 45% and a milk fat
minimum of 27- 29%
Example: Brick, Munster, Port du Salut
4. Soft-unripened cheeses- made from cream or from a mixture of milk; skim milk and
concentrated skim milk.
Example: Cottage, Cream and Neutchatel (Made from USA)
5. Soft ripened cheeses- made much like semi-soft cheese, but a mold or bacteria culture
is used to effect the cure and to develop necessary flavor.
Example: Brie, Camembert, and Limburger, Bel Paese, Neutchatel (made from
France)
6. Pasta filata- have curds that are very plastic or stretch easily.
Exmaple: Italian Cheeses like Mozzarella and Provolone
7. Processed cheeses- made form a single type of cheese or they may be blends of
different varieties of cheeses at various stage of ripening.
a. Pasteurized process cheese- has a maximum moisture content of 43% and
milk fat minimum of 27%
b. Cheese Food- has similar moisture content (44%) but is lower in milkfat (23%)
c. Cold Pack Cheese Food- has the same moisture content but is even lower in
fat, 13%
d. Cheese Spread- maximum moisture content is higher (44- 60%) with minimum
milkfat of 20%
CHEESE STORAGE TIPS
- FOR OPTIMUM flavor, allow cold cheese to warm for 30-minutes before eating.
Cheese can be placed on counter top during warming.
- NEVER store cheese with heavy, strong smelling foods. Cheese will absorb the
aroma of what is around it.
- SOFT cheeses should be wrapped in wax paper and not plastic wrap.
27
CHAPTER 5 Amount of
Food
BUYING PROTEIN- RICH FOODS protein (grams)
fSpirulina 1 cup 64
What are protein and its function?
Protein is a nutrient needed by the human body for growth and Tempeh 1 cup 41
maintenance. Aside from water, protein is the most abundant
molecule in the body. Protein is found in all cells of the body and is Dried Parsley 1 cup 31
the major structural component of all cells in the body, especially
muscle. This also includes body organs, hair and skin. [2] Proteins
Lentils, cooked 1 cup 18
also are utilized in membranes, such as glycoproteins. When
broken down into amino acids, they are used as precursors
Black Beans, cooked 1 cup 15
to nucleic acid and vitamins. Hormones and enzymes are also
formed from amino acids in which they help regulate metabolism,
Tofu, firm 4 oz 11
support the immune system and other body functions. Finally,
protein is needed to form blood cells.
Quinoa, cooked 1 cup 9
Protein function in exercise
Proteins are one of the key nutrients for success in terms of Peanut Butter 2 tbsp 8
sports. They play a major role in the response to exercise. Amino
acids, the building blocks of proteins, are used for building new Almonds 1/4 cup 8
tissue, including muscle, as well as repairing damaged
tissues. Proteins, however, only provide a small source of fuel for Sun-dried Tomato 1 cup 8
the exercising muscles, being used as fuel typically only when
carbohydrates and lipid resources are low. Brown rice, cooked 1 cup 5
Broccoli, cooked 1 cup 4

Since protein plays a vital role in our health, it is very
important to choose the right entrée and their ingredients. It is said
Potato 1 med. 4
that red meat is appropriate two or three times a week, but their
content of saturated fat makes it wise to limit their frequency and
Lambsquarters 1 cup 4
portion sizes when planning meals. In this case, the meal planner
could choose other option of protein-rich food to include in the
week’s plan.
FACTORS IN CHOOSING MEATS AND ALTERNATIVES
1. Cost
2. Cut
3. Creativity
CONTROLLING SAFETY
1. Expanded Polystyrene (EPS)- Synthetic materials used in making trays for retail
packaging of meats.
2. Polyvinyl Chloride (PVC)- synthetic material that can be extruded to make films
suitable to enclose meats and their trays for the retail market.
3. Centralized Packaging- large plant that prepackages meats and poultry in specialized
safe packaging for distribution to many different stores.
4. Gas- Barrier trays- packaging that traps gases in the package and also prevents other
gases from entering.
THE BEEF
2 FEDERAL GRADES OF BEEF
1. USDA Choice
28
2. USDA Select
Prime- top grade for beef. It is characterized by its excellent flavor, juiciness, and tenderness.
Primal Cuts- first cuts made on meat carcasses; cuts from which retail cuts are made.
DIFFERENT BEEF CUTS
29
THE VEAL
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a
calf of either sex and any breed, most veal comes from male calves of cattle breeds. Veal has a tender texture.
KINDS OF VEAL
 Bob Veal, from calves
that are slaughtered
when only a few days old
(70-150 lb.) up to 150 lb.
 Formula-fed (or "milk-
fed") veal, from calves
that are raised on a milk
formula supplement. The
meat colour is ivory or
creamy pink, with a firm,
fine, and velvety
appearance. They are
usually slaughtered when
they reach 18–20 weeks
of age (450-500 lb).
 Non-formula-fed ("red"
or "grain-fed")[4] veal,
from calves that are
raised on grain, hay, or
other solid food, in
addition to milk. The
meat is darker in colour,
and some additional
marbling and fat may be
apparent. Usually
marketed as calf, rather
than veal, at 22–26
weeks of age (650-
700 lb).
 Rose veal UK is from
calves reared on farms in
association with the
UK RSPCA's Freedom
Food programme. Its
name comes from its
pink colour, which is a
result of the calves being
slaughtered at around 35
weeks.
 Free-raised veal, The
veal calves are raised in
the pasture, have
unlimited access to
mother’s milk and
pasture grasses. They
are not administered
hormones or antibiotics.
These conditions
replicate those used to raise authentic pasture-raised veal. The meat is a rich pink color. Free-raised veal are
typically lower in fat than other veal. Calves are slaughtered at about 24 weeks of age.
30
THE LAMB
Lamb, mutton,
and hogget (UK, New Zealand
and Australia) are the meat
of domestic sheep. The meat of
a sheep in its first year is lamb;
that of a juvenile sheep older
than 1 year is hogget; and the
meat of an adult sheep
is mutton.
THE PORK
Cured- pork or beef that

has been processed
using heat, salt, and
sodium nitrate.
Curing alter the flavor

and color of the meat.
Canned Hams-
commonly require
refrigeration because
they have not been
heated to high
temperature during
canning process.
Advantages of canned
hams is that the bone
has been remove to save
space in the can, and
apart from this, it is easy
to carve into attractive
slices when it is served.
Fresh Pork- in the

market, you could often
see it on packages bundled at a centralized packaging operation. It makes it easier to see the
chops or other cuts in their packages. But there are also some buyers who would request the
butcher for a specific thickness, or quantity with the pork.
Sausages- different types: fresh, fresh

smoked, cooked, cooked smoked, or dry
(either semi-dry or dry).
Bacon and Canadian Bacon- are cured

products that are popular, particularly on
breakfast menu or in sandwiches.
Canadian Bacon is cured pork tenderloin,
contains only about a third of the fat in
bacon after each is fried. It does not
become crisp enough to crumble into bits
for salads.
THE POULTRY
Poultry is a category
of domesticated birds kept by humans for
the purpose of collecting their eggs, or
killing for their meat and/or feathers.
These most typically are members of
the superorder Galloanserae (fowl),
31
especially the order Galliformes (which includeschickens, quails and turkeys) and the
family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic
ducks and domestic geese). Poultry also includes other birds which are killed for their meat,
such as pigeons or doves or birds considered to be game, like pheasants. Poultry comes from
the French/Norman word, poule, itself derived from the Latin word Pullus, which means small
animal.
Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat
production worldwide, after pork at 38%
THE FISH AND SHELLFISH
Fish- any gill-bearing aquatic vertebrate (or craniate) animal that lacks limbs with digits.
Shellfish- a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used
as food, including various species of molluscs, crustaceans, and echinoderms. Although most
kinds of shellfish are harvested from saltwater environments, some kinds are found only in
freshwater,
Overfishing is a big problem nowadays. The quantity of fish are being depleted at alarming
rates. The international government are being directed in controlling the quantities of
endangered species that can be caught. Chilean sea bass for example, has an order to be
removed from restaurant menus. Abalone harvesting have been banned along the California
seacoast, and as well as salmon fishing in waters of the Pacific Northwest and Alaska.
THE EGGS
Eggs are laid by females of many

different species,
including birds, reptiles,amphibia
ns, and fish, and have probably
been eaten by mankind for
millennia. Bird and reptile eggs
consist of a protective eggshell,
albumen (egg white), and vitellus
(egg yolk), contained within
various thin membranes. Popular
choices for egg consumption
are chicken, duck, roe,
and caviar, but by a wide margin
the egg most often humanly
consumed is the chicken egg.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used
in cookery. Due to their protein content, the United States Department of Agriculture (USDA)
categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of
eggs, there are some potential health issues arising from egg quality, storage, and individual
allergies.
Egg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F
(62.2 °C-65 °C). Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158
°F (65 °C-70 °C).
If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to
the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron
in the cooking water. The green ring does not affect the egg's taste; overcooking, however,
harms the quality of the protein. Chilling the egg for a few minutes in cold water until it is
completely cooled prevents the greenish "ring” from forming on the surface of the yolk. Cooking
also increases the risk of atherosclerosis due to increased oxidization of
the cholesterol contained in the egg yolk.
32
Egg Substitutes- liquid or frozen egg products in which the yolk has been removed from the
whites and replaced with engredients that stimulates the character of the yolk.
CRITICAL KEYS IN KEEPING PROTEIN-RICH FOOD SAFE:

1. Keeping microorganism populations to an absolute minimum by avoiding contamination
from food handlers or unclean surfaces
2. Maintaining temperatures no higher than 40F throughout commercial handling and
marketing.
STORAGE OF HIGH- PROTEIN FOODS
1. Keeping the desired temperature. (not higher than 40F)

2. Keeping it sealed.
3. Keep it labeled.
33
CHAPTER 6
BUYING FRUITS AND VEGETABLES
ORGANIC- Legally defined as being produced without using growth hormones, antibiotics, or
petroleum- based or sewage sludge- based fertilizers.
The organic products which come from animals (including milk, egg, meat, and poultry) should
not have undergone any of the following treatments:
2 TYPES OF FERTILIZERS:
1. ORGANIC FERTILIZERS- Organic fertilizers include naturally occurring organic materials,

(e.g. manure, worm castings,compost, seaweed, guano), or naturally occurring mineral deposits
(e.g. saltpeter).
Benefits of organic fertilizer

1. Organic fertilizers have been known to improve the biodiversity (soil life) and long-term
productivity of soil, and may prove a large depository for excess carbon dioxide.
2. Organic nutrients increase the abundance of soil organisms by providing organic matter
andmicronutrients for organisms such as fungal mycorrhiza, (which aid plants in
absorbing nutrients), and can drastically reduce external inputs of pesticides, energy and
fertilizer, at the cost of decreased yield.
Disadvantages of organic fertilizers
1. Organic fertilizers may contain pathogens and other disease causing organisms if not
properly composted
2. Nutrient contents are very variable and their release to available forms that the plant can
use may not occur at the right plant growth stage
3. Organic fertilizers are comparatively voluminous and can be too bulky to deploy the right
amount of nutrients that will be beneficial to plants
4. More expensive to produce
2. INORGANIC FERTILIZERS-Inorganic fertilizer is often synthesized using the Haber-Bosch

process, which produces ammonia as the end product. This ammonia is used as a feedstock for
other nitrogen fertilizers, such as anhydrous ammonium nitrate and urea. These concentrated
products may be diluted with water to form a concentrated liquid fertilizer (e.g. UAN). Ammonia
can be combined with rock phosphate and potassium fertilizer in the Odda Process to
produce compound fertilizer.
1. Petroleum- based or sewage sludge- based fertilizers

2. Conventional pesticides
3. Ionizing radiation
4. Bioengineering
PROBLEMS WITH INORGANIC FERTILIZERS:
1. Trace Mineral Depletion

2. Overfertilization
3. High energy consumption
4. Long term sustainability
INORGANIC VS, ORGANIC

Organic fertilizer nutrient content, solubility, and nutrient release rates are typically all lower than
inorganic fertilizers One study found that over a 140-day period, after 7 leachings:
1. Organic fertilizers had released between 25% and 60% of their nitrogen content
2. Controlled release fertilizers (CRFs) had a relatively constant rate of release
3. Soluble fertilizer released most of its nitrogen content at the first leaching
4. In general, the nutrients in organic fertilizer are both more dilute and also much less
readily available to plants. According to UC IPM, allorganic fertilizers are classified as
'slow-release' fertilizers, and therefore cannot cause nitrogen burn.
34
5. Organic fertilizers from composts and other sources can be quite variable from one
batch to the next. Without batch testing, amounts of applied nutrient cannot be precisely
known. Nevertheless they are at least as effective as chemical fertilizers over longer
periods of use.
Phytochemicals- compounds that may have protective action in the body.
GRADES
Standard grading for fruits and vegetable is set according to color, shape, defects and texture
established by the USDA.
4 GRADES DESIGNATION:
1. US FANCY: premium produce
2. US NO.1: chief trading grade
3. US NO. 2: intermediate quality range
4. US NO. 3: lowest commercially useful grade
*Nomenclature is a term that applies to either a list of names and/or terms, or to the system
of principles, procedures and terms related tonaming - which is the assigning of a word or
phrase to a particular object or property
BUYING FRESH FRUITS
POINTERS IN DETERMINING THE QUANTITY TO BUY (FRUITS)

1. Amount of waste
2. Preparations to be done
3. Anticipated shelf life
POINTERS IN SELECTING/ BUYING FRESH FRUITS

1. Variety
2. Condition
*Climacteric is a term for fruit that continues to ripen after harvesting.
Climacteric Fruit Nonclimacteric Fruit

Apple
Appricot Cherry
Avocado Citrus
Banana Fig
Peach Grapes
Pear Melons
Plum Pineapple
Tomato Strawberries
Tropical (papaya, mango)
35
BUYING FRESH VEGETABLES
POINTERS IN DETERMINING THE QUANTITY TO BUY (VEGETABLES)

1. Amount of trimming required
2. Length of time
3. Storage
4. Condition
BUYING FROZEN AND CANNED VEGETABLES AND FRUITS
ADVANTAGES OF FROZEN AND CANNED FRUITS AND VEGETABLES:

1. Easy to store.
2. Save time.
3. Can be used without further cooking.
4. Easy to thaw using microwave ovens.
JUICES
1. Fruit Juice-___________________________________________________________
2. Juice Drink- __________________________________________________________
3. Fruit Nectar- __________________________________________________________
4. Juice Ade- ___________________________________________________________
5. Fruit Drink- ___________________________________________________________
36
CHAPTER 7
BUYING GRAINS AND GRAIN PRODUCTS
PARTS OF A WHOLE GRAIN:
1. Endsoperm- is the tissue

produced inside the seeds of
most flowering plants around the
time of fertilization. It surrounds
the embryo and provides
nutrition in the form of starch,
though it can also
contain oils and protein.
2. Bran- is the hard outer layer
of grain and consists of
combined aleurone and
pericarp.
3. Germ- is the reproductive part
that germinates to grow into a
plant; it is the embryo of
the seed
4. Brush-
** Pericarp layers
The pericarp itself is typically made up of three
distinct layers: the exocarp, which is the most-
outside layer or peel, the mesocarp, which is the
middle layer or pith, and the endocarp, which is the inner layer surrounding the hollowed ovary
or the containing seeds
** Refined wheat flour- a wheat flour made with the bran and embryo removed from the grain
FLOUR
TYPES OF FLOUR:
1. All-purpose flour is a blend of hard and soft wheat; it may be bleached or
unbleached. It is usually translated as "plain flour." All-Purpose Flour has 8% to 11%
protein (gluten) . All-purpose flour is one of the most commonly used.
Flour that is bleached naturally as it ages is labeled "unbleached," while chemically

treated flour is labeled "bleached." Bleached flour has less protein than unbleached.
Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use
unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire
pudding, éclairs, cream puffs and popovers.
Shelf-Life: For cabinet storage, up to 8 months if properly stored in a sealed

container or if tightly wrapped, and for refrigerator storage, up to one year.
2. Bread flour is white flour made from hard, high-protein wheat. It has more gluten
strength and protein content than all-purpose flour. It is unbleached and sometimes
37
conditioned with ascorbic acid, which increases volume and creates better texture.
Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast
products.
Shelf Life: Several months in a cool, dry cabinet when stored in a sealed container or
if tightly wrapped, and up to one year in the freezer.
3. Buckwheat Flour is gluten-free which makes it a good choice for anybody with gluten
sensitivities or celiac disease. It is packed with nutrients, readily available, easy to
work with and has a nice nutty flavor.
4. Cake flour is fine-textured, soft-wheat flour with high starch content. It has the lowest
protein content of any wheat flour, 8% to 10% protein (gluten). It is chlorinated (a
bleaching process which leaves the flour slightly acidic, sets a cake faster and
distributes fat more evenly through the batter to improve texture. When you're making
baked goods with a high ratio of sugar to flour, this flour will be better able to hold its
rise and will be less liable to collapse. This flour is excellent for baking fine-textured
cakes with greater volume and is used in some quick breads, muffins and cookies. If
you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2
tablespoons of flour for each cup used in the recipe.
5. Gluten flour is usually milled from spring wheat and has a high protein (gluten) of
12% to 14%. It is used primarily for diabetic breads, or mixed with other non-wheat or
low-protein wheat flours to produce a stronger dough structure.
6. Instant flour (Wondra from Gold Medal) is granular and formulated to dissolve quickly
in hot or cold liquids. It will not work as a substitute for all-purpose flour, although
there are recipes on the container for popovers and other baked goods. It is used
primarily in sauces and gravies.
7. Organic flour is used in the same way as regular flour. It must follow U.S.
Department of Agriculture regulations to be labeled "organic." Using this flour is a
matter of personal preference.
8. Pastry flour also is made with soft wheat and falls somewhere between all-purpose
and cake flour in terms of protein content and baking properties. Pastry flour (also
known as cookie flour) has a protein (gluten) of 9% to 10%. Use pastry flour for
making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour makes a
tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-
wheat and regular) is not readily available at supermarkets, but you can find it at
specialty stores and online. You can try to mimic it by using a 2-to-1 ratio of all-
purpose flour to cake flour.
9. Rice Flour - Rice flour (also called Mochiko on Japanese and Pirinç Unu in Turkish) is
a form of flour made from finely milled rice. It can be made from either white or brown
rice.
10. Self-rising flour, sometimes referred to as phosphated flour, is a low-protein flour

with salt and leavening (baking powder) already added. It's most often recommended
for biscuits and some quick breads, but never for yeast breads. Exact formulas,
including the type of baking powder used, vary by manufacturer. Recipes that call for
self-rising flour do not call for the addition of salt or leavening agents.
Make your own self-rising flour: Using a dry measure, measure the desired amount of
all-purpose flour into a container. For each cup of all-purpose flour, add 1 1/2
teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.
11. Semolina flour is used in making pasta and Italian puddings. It is made from durum
wheat, the hardest type of wheat grown. The flour is highest in gluten. When other
grains, such as rice or corn, are similarly ground, they are referred to as "semolina"
with the grain's name added, i.e., "corn semolina" or "rice semolina." There are
difference grades:
38
(1) Semolina flour is finely ground endosperm of durum wheat.
(2) Semolina meal is a coarsely ground cereal like farina.
(3) Wheatina is ground whole-grain wheat.
(4) Durum flour is finely ground semolina and is grown almost exclusively in North
Dakota.
12. Spelt flour is one of the most popular and widely available non-wheat flours. The full
name of spelt is Triticum aestivum var. spelta. Spelt flour has a nutty and slightly
sweet flavor similar to that of whole wheat flour. It does contain gluten and is a
popular substitute for wheat in baked goods.
13. Teff flour - Teff is an ancient and intriguing grain, tiny in size yet packed with nutrition.
It is simple to prepare and similar to millet or quinoa in cooking. Teff is a great addition
to your diet for nutrition, taste, and variety. Teff is packed with nutrition. It is higher in
protein than wheat and has a high concentration of a wide variety of nutrients,
including calcium, thiamin and iron. The iron from teff is easily absorbed by the body.
Since the grains are so small, the bulk of the grain is germ and brand. It is very high in
fiber and is thought to benefit people with diabetes as it helps control blood sugar
levels. Teff contains no gluten which makes it a suitable grain for celiacs or people
with wheat sensitivities. Due to its nutritional content and energy enhancing
properties, it has also gained favor with athletes.
14. Whole-wheat flour (also called graham flour) is made from the whole kernel of wheat
and is higher in dietary fiber and overall nutrient content than white flours. It does not
have as high a gluten level, so often it's mixed with all-purpose or bread flour when
making yeast breads. Whole wheat flour is equivalent to British whole meal flour.
Shelf Life: 6 months to one year in the freezer if stored in tightly sealed plastic
containers or if tightly wrapped. It will keep for only a few months if stored in a cabinet.
Due to the presence of the wheat germ, resulting in unsaturated oil content that is
higher than refined flour. The potential for rancidity is greater if whole-wheat flour is
kept for long periods and particularly if it is not stored under refrigerated conditions. It
is best to store whole-wheat flour in a tightly sealed container in the refrigerator or
freezer.
** Wheat gluten is a protein complex formed from gliadin and glutenin during dough formation.
ENRICHMENT
Enriched flour is flour with specific nutrients returned to it that have been lost while it was
prepared.
According to the FDA, a pound of enriched flour must have the following quantities of
nutrients to qualify:
1. 2.9 milligrams of thiamin, 4. 0.7 milligrams of folic acid, and
2. 1.8 milligrams of riboflavin, 5. 20 milligrams of iron.
3. 24 milligrams ofniacin,
The first four nutrients are B vitamins. Calcium also may be added at a minimum of 960
milligrams per pound.
BREAD
It is a staple food prepared by cooking a dough of flour and water and often additional
ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g.,mantou),
fried (e.g., puri), or baked on an unoiled skillet (e.g., tortillas). It may be leavened or
unleavened. Salt, fat and leavening agents such as yeast and baking soda are common
ingredients, though bread may contain other ingredients, such
39
as milk, egg, sugar, spice, fruit(such as raisins), vegetables (such as onion), nuts (such
as walnuts) or seeds (such aspoppy). Referred to colloquially as the "staff of life", bread has
been prepared for at least 30,000 years.
TYPES OF BREAD:
1. White bread is made from flour containing only the central core of the grain
(endosperm).
2. Brown bread is made with endosperm and 10% bran. It can also refer to white bread
with added colouring (often caramel colouring) to make it brown; this is commonly
labeled in America as wheat bread (as opposed to whole wheat bread).[8]
3. Wholemeal bread contains the whole of the wheat grain (endosperm and bran). It is
also referred to as "whole grain" or "whole wheat bread", especially in North America.
4. Wheat germ bread has added wheat germ for flavoring.
5. Whole grain bread can refer to the same as wholemeal bread, or to white bread with
added whole grains to increase its fibre content, as in "60% whole grain bread".
6. Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of
roti. Naan is a leavened equivalent to these.
7. Granary bread is made from flaked malted wheat grains and white or brown flour. The
standard malting process is modified to maximise the maltose or sugar content but
minimise residual alpha amylase content. Other flavour components are imparted from
partial fermentation due to the particular malting process used and to Maillard reactions
on flaking and toasting.
8. Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than
many common types of bread and is often darker in color and stronger in flavor. It is
popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.
9. Unleavened bread or matzo, used for the Jewish feast of Passover, does not include
yeast, so it does not rise.
10. Sourdough bread is made with a starter.
11. Flatbread is often simple, made with flour, water, and salt, and then formed into
flattened dough; most are unleavened, made without yeast or sourdough culture, though
some are made with yeast.
BREAKFAST CEREALS
 Excellent source of nutrients
 Inexpensive
 Convenient to prepare
RICE
1. Brown Rice- rice that has not been polished to remove the bran.
2. Sticky rice- or also known as glutinous rice. This type of rice is usually preferred when
the diner is using chopsticks.
3. Basmati and Jasmine- classified as aromatic rice. This type of rice has elevated levels
of acetylpyroline, a natural flavor component of all varieties of rice.
4. Della Rice- represents a cross between basmati and regular- long grain rice. It is
sometimes identified as popcorn, texmati or similar names.
5. Arborio- medium grain from Italy.
6. Koshihikari- a Japanese short- grain rice. This variety of rice and Arborio work well in
risotto and paella.
SEMOLINA PRODUCTS
Semolina (sem oh LEEN ah) [Alteration of Italian semolino, diminutive of semola, bran, from
Latin simila, fine flour, ultimately of Semitic origin.]
1. A hot breakfast cereal made of the endosperm of soft wheat
2. A wheat product cooked and used primarily for baby food and the elderly
3. Any coarse ground grain, i.e. rice semolina, corn semolina
4. Gritty by-product the flour made from durum wheat used primarily in making pasta
Couscous (KOOS-koos) [French, from Arabic kuskus, from kaskasa, to pulverize; Berber,
k'seksu, of Semitic roots.]
40
1. A hand rolled pasta made of semolina popular in the Maghreb countries (Morrocco, Tunisia,
Algeria)
2. A dish of the same name in which couscous is prepared and steamed over a soup or stew
primarily of chicken or lamb with vegetables
Semolina is the endosperm or heart of the durum wheat kernel - a hard wheat variety with very
high gluten content and high protein to carbohydrate ratio. Durum wheat is more coarsely
ground than other flours. The milling process separates the endosperm from the rest of the
grain.
Durum flour is finely ground semolina (endosperm). It's amber colour is what imparts the rich
yellow typical of semolina pasta which is produced industrially by extruding or forcing the firm
dough through metal dies to create the many shapes available. It produces a very resilient
product that can stand up to the pasta making process and retain its shape in cooking, even if
overcooked.
Couscous is made from durum wheat semolina before it is ground even finer to make durum
flour and is a unique pasta favoured in the Maghreb (Morocco, Tunisia, Algeria). It also refers
to a dish of the same name in which the grains of semolina are prepared in several steps
consisting of dampening the grains with handfuls of water and working them between the hands
to break up clumps into ever smaller granules. Eventually these granules are placed in
a couscousiere, a two part pot containing the couscous in the upper part that has fine holes in
its bottom. This is set over the lower part in which a delicious soup usually of chicken or lamb
with vegetables is cooked. Couscous, the dish, can also be made of cracked wheat.
41
CHAPTER 8
BUYING OTHER FOODS
FATS AND OILS
Excessive consumption of fats and oil can lead to various health problems. In this chapter, it will
introduce us in selecting various types of oils and fat that we could use for cooking, baking,
frying and for making salad.
 TABLE SPREADS
1. Butter
2. Margarines
3. Olive oils
 FATS FOR BAKING

 OILS
SWEETENERS
 SUGARS
 SUGAR SUBSTITUTES AND SWEETENERS
SEASONINGS
SALAD DRESSINGS
SPREADS
42
CHAPTER 6
SETTING THE TABLE
FLATWARE- refers to table utensils used to serve and eat food, such as forks, spoons, butter knives and
plates, all of which are fairly flat in design.
TYPES OF FLATWARE:
It is usually made of:
1. Silver
a. Sterling Silver- often characterized as pure silver. The price of sterling silver is higher
than silver plate because of its greater silver content. Oftentimes, they add small amount
of copper in this type of flatware.
b. Silver Plate- made of electroplating individual pieces of flatware that have been
stamped from an inexpensive but durable metal.
2. Stainless Steel- it does not tarnish unlike silver flatwares. This is a hard metal that makes it
particularly suited to crafting simple designs. Most stainless steel flatware creates a less formal
appearance than silverwares. It requires normal washing procedures for it cleaning.
3. Gold- Colored Flatware
a. Dirilyte- a gold-colored metal that is an alloy of aluminum, copper and nickel. An

attractive choice to go with porcelain trimmed with gold.
b. Vermeil- a gold-plated flatware containing some gold in the alloy.
What is an alloy? It is a homogenous mixture or metallic solid solution composed of two or more
elements
DINNERWARE- is the general term for the dishes used in serving and eating food, including plates
and bowls. In British English the term crockery is used, and the term dishware is not widely understood.
FACTORS TO CONSIDER IN SELECTING DINNERWARES
1. Cost 2. Durability 3. Design Features
OTHER SELECTION FACTORS:
1. Open Stock 2. Coupe Design 3. Glassware and Flatware to

be used
TYPES OF DINNERWARE:
1. Porcelain- Hard, bone, and soft china made from slightly different materials and fired to high
temperature. It is also known as china.
PROCESS OF MAKING PORCELAIN
1. Grinding 3. Mixing of ingredients. Ingredients are

mixed with water to form “slip.”
2. Washing
a. Bone Porcelain- made from kaolin, feldspar, and bone ash (calcium phosphate). The
bone ash helps in fusing the dinnerware during firing. It gives pleasingly soft, rather than
brittle, appearance, and also promotes the translucency and durability that are desired in
hard paste porcelain. Soft porcelains are characterized by their creamy color and soft
look and made from white- firing clays mixed with fusible silicate such as frit of glass,
sand, or finely ground china.
43
b. Underglazed Porcelain- this Underglazed porcelain can be identified by a slight
roughness of the glaze above the design. Designs are likely to have soft rather than
sharp outlines.
c. Overglazed Porcelain- in this type of porcelain, the glaze is applied and fired before
the design is applied and the piece is fired again. The second firing is at lower
temperature than is used for underglazed porcelain. It has an advantage when it comes
to the design and ease in manufacturing. But then its overglazing could have possible
damage to the design details because of the greater exposure of the design and the need
to firing to fuse the design into the glaze.
What is overglazing? It is the method of design application used most commonly today.
2. Stoneware- dinnerware that is usually informal and heavy. Slightly porous texture imparts a
casual mood to the table setting.
3. Earthenware- is a rather broad category embracing a variety of products. Ironstone is fine

hard earthenware with good handling characteristics and a fine appearance. Earthenware has no
set of formula materials, but it is characterized best as mixtures of clay. It is typically less massive
in appearance and weight than stoneware.
4. Other Materials- other dinnerware are made with plastic. The characteristics of plastic dishes
are softer than ceramic tableware. Some could withstand high temperatures in dishwashers.
Plastic dishes are susceptible to by sharp knives. Stainless steel, pewter, and silver are also
possible choices for dinnerware. Pewter is a malleable metal alloy, traditionally 85–99% tin, with
the remainder consisting of copper, antimony, bismuth and lead. This type of dinnerware is easy
to maintain. It is relatively modest in cost and attractive designs. Enamelware offers opportunity
for different color choices. Its greatest limitation is its susceptibility to chipping. Chipped
enamelware detracts greatly from bold, contemporary look. Sometimes wood can also be used
as a material in dinnerware. But its uses are limited to salad bowls or liners.
CARE OF DINNERWARE:
1. Should be handled carefully

2. Mild detergents are useful for washing dishes decorated with gold and platinum.
3. Scraping and rinsing promptly are helpful practices in washing dinnerwares.
4. Soaking plates helps loosen particles when food dries in the plate.
5. Metal scouring pads and abrasive cleaners should not be used.
GLASSWARE- is susceptible to breakage than the other components of a table setting.
Stemware- footed glassware mounted on a glass stem.
Selecting Glassware:
1. Color 2. Texture 3. Design
Components in Design:
1. Basic shape of the glass 2. Design details
LINENS- these are choice of table coverings that add general tones in a meal.
A. Place Mats- heavy fringed or deeply hemmed is placed to the table edge; narrowly hemmed is
laid 1 ½ inches away from the table edge; standard sizes is 18 x 24 inches but there are variety of
shapes and designs.
B. Tablecloths- covers the entire surface of the table with 10-16 inches overhang for a sit down
dinner and floor length for a buffet table; back overhang for a presidential table is 12- 14 inches,
front is floor length.
C. Silence Cloth- heavy pad of material such as flannel, thin foam of felt placed underneath
tablecloths to improve the appearance of the tablecloths, protect the table from hot dishes, and
deaden the sounds of plates and serving dishes when laid on the table.
D. Runner- long narrow strips of materials used on bare tables laid either across the length or
across the width.
E. Top cloth- small pieces of materials placed on top of tablecloths; protects the tablecloth and
eliminate the need for changing the large tablecloths more frequently.
F. Napkins- open edges should face plates
44
- BREAKFAST: 9- 12 in2 - TEA: 9- 12 in2 for merienda or
snacks
- DINNER: 18 in2
- COCKTAIL: 4-6 in2
MATERIALS: Linen, damask, cotton, rayon, paper, native fibers.
Selecting Linens
a. Durability c. Attractiveness
b. Occasion, service, versatility
CARE FOR TABLE LINENS
1. Alcoholic beverages- blot excess liquid with an absorbent towel and soak in cool water. Vinegar
rinses as 15 minute intervals may be used for stubborn stains.
2. Meat drippings and blood- blot the excess and soak in cold water. Rub by hand with a detergent
until the stain is removed before subjecting it to normal laundering.
3. Candle wax- solidifies the wax with ice and then uses a dull table knife to scrape off the extra
wax. Then sandwich the waxy area of the cloth between layers of paper towels and press with a
warm iron. The heat of the iron will soften the wax, permitting it to be absorbed by the paper
towels.
4. Chocolate and cocoa- wash and scrub the stain in cold water, using a detergent. Follow this
treatment with washing in hot water.
5. Coffee- rinse well with cold water. Remove any remaining stain by scrubbing the spot by hand,
using cold water and liquid detergent. Rinse this out and then pour boiling water through the cloth
into the sink, holding the container of water approximately water through the cloth into the sink,
holding the container of water approximately 2 feet above the cloth. Care must be taken to avoid
splashing hands with the boiling water.
6. Cream- before washing in cold water, scrape off any excess. A hot water washing with detergent
is the final step.
7. Egg- follows the procedure used for removing cream.
8. Fruit- wash the spot with cold water before second washing in hot water. Persistent stains can be
treated with bleach if the fabric can handle this treatment without damage.
9. Gum- Chill thoroughly with ice and carefully scrape off as much as possible with a dull table knife.
Cleaning fluid probably will be needed to sponge the area before it is washed.
10. Mustard- treats with liquid detergent before rinsing in cold water. Follow with a washing in hot
soapy water.
11. Rust- dip affected area in solution consisting of a tablespoon of oxalic acid crystals in a cup of
very hot water. Continue dipping the fabric until the spots disappear.
12. Tea- uses the same treatment as for coffee.
CENTERPIECES
Centerpieces are to provide a focal highlight in table setting. Careful consideration in choosing
the appropriate centerpiece in every occasion, or function should be well thought-out.
In choosing the centerpiece in table setting, we should consider:

1. Color
2. Line
3. Proportion and
4. Design
Most Commonly Used Centerpiece

1. Flower Arrangement
2. Candles
3. Fruits and Vegetables
SETTING THE TABLE

1. Cloths and Mats
2. Napkins
7 BASIC NAPKIN FOLDS
a. Pyramid Fold
b. Sailing Boat Fold
c. Banana Fold
d. Candle Fold
e. Bishop’s Hat Fold
f. Fan with Stand Fold
45
g. Lotus Fold
OTHER SPECIAL NAPKIN FOLDS

a. Bird of Paradise
b. Shirt Fold
3. Flatwares
4. Glassware
5. Dinnerware
THE FORMAL TABLE SET-UP

A. Serviette (Napkin) H. Fish fork
B. Service Plate (Dinner Plate) I. Dinner fork
C. Soup Bowl on Plate J. Salad fork
D. Bread and Butter plate with butter K. Service knife
knife L. Fish knife
E. Water glass M. Soup spoon
F. White wine N. Dessert spoon and cake fork
G. Red wine
Cover- individual place setting

Charger- large plate placed at a cover to decorate it, but food is not placed on it.
Liner- Plate placed beneath a soup bowl or other small dishes to facilitate serving
references
Piece Types , china dishes , crystal , glassware , silver flatware

www.replacements.com/piecetype/flat4.htm
46
CHAPTER 7
METHODS OF MEAL SERVICE
COMPONENTS OF A COMPLETE DINING EXPERIENCE

1. Décor and atmosphere
2. People who serve
3. Food and its presentation
4. The art of service
INFORMAL STYLES OF MEAL SERVICE

1. Blue- Plate Service- simple method of service; plates for the salad and entreé e are filled in
the kitchen and placed on the table before guests are seated.
 A meal is served from the right side.
 Blue plate- a plate that is divided into sections
 In American culture, it refers to relatively cheap budget meals consisting of one
serving of meat and three servings of vegetables.
 Cafeteria Setting
 Same as Tray service the difference is that they uses tray in tray service.
2. Family Service- dinner plates are stacked in front of the host, who serves them and passes
them to the adjacent diner to pass down the table to the hostess or others. This type of
service is also known as compromise service.
 Family style meal service allows participants to eat together and to make food
choices based on individual appetites and food preferences
 Family style meal service can be conducted in a variety of ways. For example,
participants may help in preparing for the meal by clearing the table and setting
places, sharing conversation during the meal, and cleaning up after the meal.
 Sufficient amounts of prepared food must be placed on each dining table or be
readily available to provide the full required portions of all food components for all
participants and any adults supervising and eating the meal at the table. Readily
Available means: All required food components, in amounts sufficient to offer each
participant and supervising adult a full portion of each food item, must be available.
 Family style meal service allows participants to make choices in selecting foods and
the size of the initial servings. Participants should initially be offered the full
required portion of each meal component, but may choose less.
 All required meal components are placed on the table at the same time.
 Participants may serve themselves from serving dishes that are on the table.
 Adults supervising the meal help those participants who are not able to serve
themselves.
 Participants are allowed to make choices selecting foods and in the size of the
serving.
 A supervising adult is seated at each table to actively encourage participants. The
supervising adult offers the food item again later in the meal if participants initially
refuse the food or take a very small portion. Adult staff should model good eating
habits while supervising participants at the dining table.
47
3. American Service- empty plates are at each cover; serving dishes are passed for diners to
serve themselves.
 Also known as plated service
 Complete meal is prepared in the kitchen and brought by the waiter
 Foods are served from the right side of the guest
 Dishes are covered to keep the food warm till it reaches the guest.
 Cutleries are already arranged at each cover.
4. Buffet Service- diners take a plate at the buffet table and serve themselves before
proceeding to sit down to dine.
 Good for entertaining large group
 Buffet table- a table which is arranged to help guest serve themselves as they
proceed along the table.
 Beverages sometimes are placed at the end of the buffet table so they can be picked
up after diners have finished serving themselves.
FORMAL STYLES OF SERVICE

1. English service- a formal service; host serves entreé e, which is carried by a server to
hostess, who serves the other foods before the server places the plate before the diner.
 Server presents the dish to the host
 Host calls for each guest’s plate and portions the food onto the plate.
 Another variation is, the host portions the food onto the plate and then the servers
serve the food into the guest’s plate.
2. Russian service- very formal type of service; servant serves food on the plate at the side-
board and then delivers the plate to a diner.
 Also known as service à la russe in French terminology.

 It often consist of 14- course menu
 The Russian Ambassador Alexander Kurakin is credited with bringing service à la
russe to France in the early 19th century, and it later caught on in England. This is
now the style in which most modern Western restaurants serve food (with some
significant modifications).
 The most formal type of table service
 Food is served at the sideboard by servers who then carryn the plate to the table and
place it before the appropriate person.
 At the beginning of the meal, an elaborate charger is set at each table.
 In serving the dessert, the silver should be place first before placing the dessert.
 Coffees are served in the living room and not in the dining table.
BREAKFAST SERVICE:
1. Continental Breakfast- consists of bread rolls or toast with jam or marmalade and
rounded off with tea or coffee. Better hotels will serve brioches and croissants. The cover
lay-out consists of:
a. Side plate and side knife
b. Butter dish and butter knife placed on a quarter plate
c. A tea cup and saucer with teaspoon
d. A sugar pot with tongs
e. A bread boat or toast rack serviette
f. Jam, marmalade and honey pots.
2. English Breakfast – more elaborate and of classical dimensions. The table below gives the
courses and contents.
1st Juice and fruits

2nd Cereals
3rd Choice of Eggs
4th Fish
5th Sweetened Items from the griddle
6th Meats
48
7th Vegetables
8th Breads
ACTIVITIES:
Sept. 12-16 Lecture in Chapter 6 and 7.
Quiz on the Report
Sept 19- 23 Quiz in Chapter 6 and 7 (80 points)
Table Napkin Folding (3 minutes)
Recitation/Practical: Table Setting, Methods of Meal Service
Sept 26- 30 Table Service Role Playing with given Cases..
Cases: A Guest which has an allergy- American Service
A guest who found hair in their meal- Family Style of Service
Served wrong dish in a table- Russian Service
A Guest who complains late orders- English Service
A guest who reserved for a table but not on the list- Russian
Assignment: (50 points each)

Submission is prior to your time and schedule. I won’t be accepting late submission.
1. What are the different types of Flatware? Glassware? Dinnerware? Linens? (to be
submitted this week, Sept 12- 16)
2. What are the different types of Formal Service? Informal Service? (To be submitted on
Sept. 19- 23)
SEATWORK (Take-home. 50 points each) to be submitted before the finals (Sept. 30)
Print it in Short Bond Paper together with your name, year and block and date of
submission in the upper right of the paper.
SEATWORK # 1. What type of flatware, and dinnerware do you think will be suitable for a
wedding reception? Explain briefly.
SEATWORK #2. Plan a menu and type of service which is suitable for 18 th Birthday Party
with your close friends. Explain the reasons for the menu selected. What influenced your
decision on style of service?
SEATWORK #3. Diagram a cover for a dinner that will include an appetizer, a salad, entreé e,
and vegetables (both on the dinner plate), dessert (as a separate course), and wine.
SEATWORK #4. Diagram the arrangement for a buffet table to serve 16 guests. The menu
includes a beef roast with horseradish sauce and gravy accompaniments, garlic mashed
potatoes, medley of buttered steamed vegetables, salad of mixed greens, sesame rolls
accompanied by butter and jam, birthday cake, and coffee or tea. Describe the appearance of
the table, including the linens and centerpiece.
49
50

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Nueva Ecija University of Science and Technology

College of Hotel and Restaurant Management

NUEVA ECIJA UNIVERSITY OF SCIENCE AND TECHNOLOGY

REFINING MENU PLANS.............................................................................................................13

INTRODUCTION TO MEAL MANAGEMENT

PEOPLE INVOLVED IN MEAL PLANNING

RISK CONDITIONS OF OVERWEIGHT/ OBESE PEOPLE

PHILOSOPHY, VALUES, AND GOALS IN MEAL PLANNING

VALUES IN MEAL PLANNING:

GOALS- are aims or objectives that people try to reach.

FACTORS TO CONSIDER IN PLANNING MENU

GUIDE TO PLANNING NUTRITIOUS MEALS

THE FOOD GROUPS AND FOOD PYRAMID

Classification of Food Groups

FOUR VARIATION OF FOOD PYRAMID

2. CANADA’S FOOD GUIDE

3. CHINESE FOOD PAGODA

4. FILIPINO FOOD PYRAMID

FOOD SOURCES AND THEIR FUNCTION

TYPES OF FOOD LABELING

MENU- a list of dishes served in a meal or the food served.

FACTORS TO CONSIDER IN MENU PLANNING:

SIMPLIFIED MENU COURSES

3. Salad- is any of a wide variety Of dishes including: vegetable salads; salads of

An example of a twenty-one course dinner follows:

Guidelines in Writing a Menu

PROCEDURES IN MENU PLANNING

REFINING MENU PLANS

THE MARKET PLACE

A. Factors in Selecting a Market

a. Competitive-bid- involves several steps such as 1) the buyer sends invitations or

Factors that determine purchasing needs:

Quantity as a factor in food purchasing

1. Number of people to be served

Quality as a determinant in food purchasing

THE SHOPPING LIST

Shopping list is a record of items needed to be purchased by a shopper.

A. Advantages of Shopping List

a. Structured according to the market’s floor plan

Portioning- to divide or distribute the food equally

Standardized recipe- refers to a particular standard-of-use of certain metrics in cooking -

COSTING AND PRICING

FORMULA: Loss/ Shrinkage/ Waste = LOSS

= As purchased weight- edible portion weight

FOOD COST % = _FOOD COST_ X 100

SELLING PRICE DETERMINATION

SELLING PRICE = MATERIAL COST/ DESIRED FOOD COST %

EXAMPLE: if the cost of ingredients (raw materials) for one portion of

__P 20.00__ = P50.00

2. Mark up factor method

SELLING PRICE= MATERIAL COST X MARK UP FACTOR

EXAMPLE: Using the example above, the computation will be

Getting the Selling Price:

SAMPLE OF A STANDARD RECIPE

OUTLET: CREAM OF CORN : FILE #1

SELLING PRICE @40%

COST PER PORTION 37.0

1 teaspoon = .0005 liters

BUYING DAIRY PRODUCTS AND SUBSTITUTES

b. Whey proteins- (17%); remaining liquid which can be separated by

B. Types of milk in the market

TYPES OF PASTEURIZATION a heat treatment of milk adequate to kill microorganisms

b. UHT (ultra-heat-treated)- sterilized milk that can be stored at room

P 20.00 = P50.00