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COURSE NAME:

BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION (Major in

Food Service Management)
MODULE TITLE: MEAL MANAGEMENT
Course credit: 3
Contact Hours: 3 hours/week
SUBJECT CODE: FSM 113
SUBJECT DESCRIPTION:

This course deals with the principles of food service organizational and
management as well as personnel structure and functions in an establishment,
aspects of supervision and their application in management.

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 COURSE OBJECTIVE

At the end of the course, the students should be able to;

1. Describe different styles of service commonly used in the industry.

2. Discuss the changing culture of meal delivery services.
3. Relate how the style of service impacts the style of menu.

COURSE OUTLINE:

Week 1-2 MEAL PLANNING

a. Guide to planning nutritious meals.
b. Purchasing
c. Rules on menu format.

Week 3-4 TABLE APPOINTMENTS

a. Table Cloth
b. Napkin folding
c. Flatware and Dinnerware or Chinaware
d. Centerpiece And Flower Arrangements

Week 5-6 TABLE SERVICE

a. Table etiquette and good table conduct.
b. Sequence in table service

Week 7 SERVING IDEAS

a. The art of garnishing

Week 8-9 FOOD PREPARATION AND COOKING METHOD

a. The standardized recipe.
b. Main dishes
c. Principles of food preparation and cooking.

Week 10
THE FILIPINO FOOD
a. Filipino style
b. Preparation of some Filipino dish

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 TABLE OF CONTENT

Week 1-3

MEAL PLANNING

d. Guide to planning nutritious meals.

e. Purchasing
f. Rules on menu format.

Week 4-7

TABLE APPOINTMENTS
e. Table Cloth
f. Napkin folding
g. Flatware and Dinnerware or Chinaware
h. Centerpiece And Flower Arrangements

Week 8-9

TABLE SERVICE
a. Table etiquette and good table conduct.
b. Sequence in table service

Week 10-11

SERVING IDEAS
a. The art of garnishing

Week 12-15

FOOD PREPARATION AND COOKING METHOD

d. The standardized recipe.
e. Main dishes
f. Principles of food preparation and cooking.

Week 16-18

THE FILIPINO FOOD

c. Filipino style
d. Preparation of some Filipino dish

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Meal Management page 5
MEAL PLANNING

Week 1-2

Information Sheet

GUIDE TO PLANNING NUTRITIOUS MEALS

Principles and Guideline

- Most of the foods we eat provide several nutrients. So to make a wiser diet plan, it is
prudent to select a combination of foods that deliver a full contingent of nutrients for
good health. Our major focus should be on selecting foods that will deliver all the
essential nutrients without excessive energy intake.
- Food choices made over years influence the body’s health, and consistently poor
choices increase the risks of developing chronic diseases.

FOOD

 Food is any edible material that supports growth, repair and maintenance of the body.
 Any edible substance that we consume to fulfill our daily requirement of nutrition is
known as food.
 What food does in the body does through the nutrients it contains. The body utilizes
these nutrients to grow and keep healthy and strong.
 All nutrients needed by the body are available.

NUTRITION

 Nutrition is the process by which body utilizes food for growth and maintenance and
healthy living.
 A science of food and its relationship to health and concerned with the part played by
food factor in body growth, development and maintenance.
 Nutrition is the combination of processes by which the living organism receives and
uses the food materials necessary for growth, maintenance of function and repair of
component parts.

CLASSIFICATION OF FOODS

1. Classification of foods by origin 2. Classification of foods by pre-

 Foods of plants origin dominant function
 Food of animal origin  Energy supplying food: cereals, sugars,
roots, tubers, fats and oil.
 Body building foods: milk, meat, poultry,
eggs, fish, pulses and groundnuts.
 Repairing and maintenance foods:

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 vegetables, fruits, milk.

3. Classification of food by chemical 4. Food by sources

 Carbohydrates  Cereals and millets
 Proteins  Legumes
 Fats  Green vegetables
 Vitamins  Fruit
 Minerals  Meat, fish, eggs and milk
 Fats and oils
 Nuts and oil seeds
 Sugar and jiggery
 Condiments and species

CLASSIFICATION OF ESSENTIAL NUTRIENTS

Based on the amount of the nutrients that each person needs to consume on a daily basis,
these nutrients are categorized into two groups. These are macronutrients, which should be
consumed in fairly large amounts, and micronutrients, which are only required in small
amounts.

Macronutrients

‘Macro’ means large; as their name suggests these are nutrients which people need to eat
regularly and in a fairly large amount. They include carbohydrates, fats, proteins, fiber and
water. These substances are needed for the supply of energy and growth, for metabolism and
other body functions.

Metabolism means the process involved in the generation of energy and all the ‘building
blocks’ required to maintain the body and its functions.

Macronutrients provide a lot of calories but the amount of calories provided varies, depending
on the food source. For example, each gram of carbohydrate or protein provides four calories,
while fat provides nine calories for each gram.

Micronutrients

As their name indicates (‘micro’ means small) micronutrients are substances which people
need in their diet in only small amounts. These include minerals and vitamins.

Nutrient types and their names

Foods that contain a lot of protein are called body-building foods or growing foods. Foods that
contain a lot of fat or carbohydrates and perhaps only a little protein are called energy-giving
foods. Foods in which the most important nutrients are vitamins or minerals are
called protective foods.

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Macronutrients in detail

You are now going to look at the different macronutrients in more detail.

Carbohydrates

Carbohydrates are referred to as energy-giving foods. They provide energy in the form of
calories that the body needs to be able to work, and to support other functions.

Carbohydrates are needed in large amounts by the body. Indeed, up to 65% of our energy
comes from carbohydrates. They are the body’s main source of fuel because they are easily
converted into energy. This energy is usually in the form of glucose, which all tissues and
cells in our bodies readily use.

For the brain, kidneys, central nervous system and muscles to function properly, they need
carbohydrates. These carbohydrates are usually stored in the muscles and the liver, where
they are later used for energy.

Insulin is an anabolic hormone that promotes glucose uptake, glycogenesis, lipogenesis, and
protein synthesis of skeletal muscle and fat tissue through the tyrosine kinase receptor
pathway), complex carbohydrates, starch and fiber. During digestion all carbohydrates except
fiber break down into

Classification of carbohydrates

Based on the number of sugar units, carbohydrates are classified into three groups; these
are monosaccharides, disaccharides and polysaccharides. You need to know the classes of
carbohydrates to enable you to give relevant advice to patients with special needs
like diabetes (when someone has problems regulating the amounts of glucose in their body).

Monosaccharides and disaccharides are referred to as simple sugars or simple

carbohydrates that our body can easily utilise. For this reason, people with diabetes mellitus
shouldn’t eat too many of these carbohydrates. Examples include sugar, honey, sweet fruits
and sugar cane. Polysaccharides are called complex carbohydrates and they need to be
broken down into simple sugars to be used by our body. They can be consumed by diabetic
patients without restriction. Examples include starch and cellulose.

Proteins

About 10–35% of calories should come from protein. Proteins are needed in our diets for
growth (especially important for children, teens and pregnant women) and to improve
immune functions. They also play an important role in making essential hormones and
enzymes, in tissue repair, preserving lean muscle mass, and supplying energy in times when
carbohydrates are not available.

Pregnant women need protein to build their bodies and that of the babies and placentas, to

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make extra blood and for fat storage. Breastfeeding mothers need protein to make breastmilk.

Sources of protein

The main sources of proteins are meats, chicken, eggs, breastmilk, beans, ground nuts,
lentils, fish, cheese and milk.

Fats and oils

Fats and oils are concentrated sources of energy and so are important nutrients for young
children who need a lot of energy-rich food. Fats can also make meals more tasty and
satisfying. Fat is found in meat, chicken, milk products, butters, creams, avocado, cooking
oils and fats, cheese, fish and ground nuts.

Classification of fats

Fats are classified into saturated and unsaturated fats. The classification is important to
enable you to advise your community about which fats can be consumed with less risk to
people’s health. Saturated fats are not good for a person’s health.

Saturated fats are usually solid at cool temperatures. Eating too much saturated fat is not
good for a person’s health, as it can cause heart and blood vessel problems.

Unsaturated fats are usually liquid at room temperature. These types of fats are healthy fats.
Examples include fats from fish, oil seeds (sesame and sunflower), maize oil and ground nut
oil and breastmilk.

As a general rule, plant sources of fats are better for a person’s health than the animal
sources, because animal fats contain more saturated fats.

Water

You may remember from Study Session 1 that a 50 kg adult contains about 31 litres of water
and a one year old, 10 kg child contains nearly 8 litres of water. Almost every part of the body
contains large amounts of water.

People can live without solid food for a few weeks, but we cannot live without water for more
than a few days. An adult needs about 2–3 litres of water each day. That is why giving drinks
are so important when people lose a lot of water, such as when they have diarrhoea.

Water is essential for life. We need water for a number of reasons:

 For the body to make cells and fluids such as tears, digestive juices and breastmilk
 For the body to make sweat for cooling itself
 For essential body processes — most take place in water
 For keeping the lining of the mouth, intestine, eyelids and lungs wet and healthy

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 Fiber

Fibre is a mixture of different carbohydrates which are not digested like other nutrients but
pass through the gut nearly unchanged. Foods rich in fibre are ‘kocho’; vegetables like
cabbage, ‘kosta’, carrots, cassava; fruits like banana and avocado; peas and beans; whole-
grain cereals like wheat flour and refined maize or sorghum.

Including fibre in the diet

Fibre should be included in the diet for the following reasons:

 Fibre makes food bulky or bigger — this can help a person who is overweight to eat less
food
 Fibre makes the faeces soft and bulky; this can help prevent constipation
 Fibre slows the absorption of nutrients, so it helps nutrients to enter the blood stream
slowly. This is important for patients with diabetes mellitus.

In this section you have learned about the macronutrients: carbohydrates, fats, proteins,
water and fibre, and how they nourish the body. You are now going to learn more about
vitamins and minerals, the important micronutrients.

Micronutrients in detail

Vitamins

Vitamins are groups of related substances present in small amounts in foodstuffs and are
necessary for the body to function normally. Vitamins are also called protective foods. They
are grouped together because, as their name implies, they are a vital factor in the diet.

Classifications of vitamins

Vitamins are classified into two groups:

Fat soluble vitamins (vitamins A, D, E and K) are soluble in fats and fat solvents. They are
insoluble in water. So these are utilized only if there is enough fat in the body.

Water soluble vitamins (vitamins B and C, and folic acid) are soluble in water and so they
cannot be stored in the body.

The best sources of micronutrients in our diets are fruits and vegetables. These two food
groups contain essential vitamins and minerals. Animal sources of foods are also both good
sources of micronutrients. However, an adequate micronutrient intake can only be achieved
through sufficient intake of a balanced diet that includes plenty of fruits and vegetables.

Minerals

Minerals are the substances that people need to ensure the health and correct working of

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their soft tissues, fluids and their skeleton. Examples of minerals include calcium, iron,
iodine, fluorine, phosphorus, potassium, zinc, selenium, and sodium.

According to nutritionist these Are the 8 Ingredients Your Multivitamin Should Have

1. Vitamin D- Vitamin D helps our bodies absorb calcium, which is important for bone
health. Not getting enough of this vitamin can increase:

 your likelihood of getting sick

 your chances of bone and back pain
 bone and hair loss

2. Magnesium- Magnesium is an essential nutrient, which means that we must get it from
food or supplements. Lerman notes that magnesium is best known for being important
to our bone health and energy production. However, magnesium may have more benefits
than that. She adds that this mineral can also:

 calm our nervous system and reduce

stress
 ease sleep problems
 regulate muscle and nerve function
 balance blood sugar levels
 make protein, bone, and even DNA

3. Zinc- Zinc tends to be low in older people and anyone under a lot of stress,” it makes
sense. Zinc supports our immune system and helps our body use carbohydrates,
protein, and fat for energy. It also aids in wound healing.

Foods with zinc

 oysters
 grass-fed beef
 pumpkin seeds
 spinach
 organ meats
 tahini
 sardines
 brown rice
 wheat germ

4. Calcium - Helps build strong bones and teeth

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Foods with calcium

 fortified cereals
 milk, cheese, and yogurt
 salty fish
 broccoli and kale
 nuts and nut butters
 beans and lentils

5. Iron- Iron should be in your multivitamin Some of the benefits of iron include:

 increased energy
 better brain function
 healthy red blood cells

Those who eat red meats typically get enough iron, but certain circumstances like having
your menstrual cycle, going through puberty, and being pregnant may increase the amount
of iron you need. This is because iron is essential during times of rapid growth and
development. Vegetarians and vegans may also want to make sure their multivitamin has
iron, especially if they’re not supplementing meat with other iron-rich foods.

6. Folate- Folate (or folic acid) is best known for aiding in fetus development and
preventing birth defects. But if you’re growing out your nails, fighting depression, or
looking to combat inflammation, this ingredient is important, too.

Foods with folate

 dark leafy greens

 avocado
 beans
 citrus

7. Vitamin B-12- The B-vitamin complex is like a factory made up of eight diligent workers who
band together to create and sustain our body’s energy supply by breaking down the
micronutrients we consume (fats, proteins, carbs).

8. Vitamin K - Vitamin K plays a key role in helping the blood clot, preventing excessive
bleeding. Unlike many other vitamins, vitamin K is not typically used as a dietary
supplement.

A balance diet is a healthy diet

To be able to function properly, our body needs all the nutrients that come from foods, that is
proteins, carbohydrates (sugar) and fats, plus vitamins and minerals. To help maintain a
healthy weight and have the best chance to stay in good health, balance is the key.
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 SELF-CHECK

Written question

1. Helps build strong bones and teeth ____________.

2. Helps heal wounds and broken bones. Helps fight infection.________.
3. Supply energy. Provide bulk in the form of cellose, aid in digestion
________________.
4. A model used or making daily food choices___________.
5. Not eating enough food to keep a healthy body weight and activity level
___________.

Matching question

1. Allergy a. The intake of more food than is

needed by the body to function
properly.

2. Diabetes b. A disease in which the body

cannot properly control the level
of sugar in the blood.

3. Insulin c. Chemical substances found in

foods that are needed for growth
and maintenance of health.

4. Overheating d. A hormone that is needed to

keep sugar in the blood at a
proper level.

5. Nutrients e. A reaction to a substance,

possibly causing rashes,
swelling, sneezing or other
reaction

Multiple choice question

1. The science of food and how the body uses it.

a. Nutrition
b. Overheating
c. Nutrients
d. Over nutrition

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2. Helps prevent night blindness.
a. Vitamin a
b. Vitamin d
c. Vitamins c

3. Supply energy, add flavor, protect the body from shock and temperature changes.
a. Diabetes
b. Carbohydrates
c. Fats
d. Overheating
4. Aids in blood clotting
a. Vitamin K
b. Vitamin D
c. Vitamin C
d. Vitamin A
5. Build and repair tissues
a. Vitamin A
b. Insulin
c. Vitamin K
d. Protein

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MEAL PLANNING

Week 1-2

Information Sheet

PURCHASING

Purchasing or procurement is the process of securing the right product for a facility at
the right time and in a form that meets pre established standards for quantity, quality
and price. In practice, purchasing is a complex and dynamic process; it is a sequence
of consecutive actions with a goal of securing food, supplies and equipment to meet the
needs of the food service operation. From beginning to end, an exchange of ownership
occurs between the buyer and the seller; that is, usually goods in exchange for money.

PURCHASING PROCESS: Steps and best practices

It’s often considered interchangeable with the term procurement process, but the
purchasing process itself is more confined to actually obtaining goods and services,
while procurement refers to the overall framework established to optimize that
purchasing for maximum value, savings and efficiency.

The primary benefit of a formal process for purchasing is avoiding waste due to fraud,
rogue spend, theft and other financial pitfalls that accompany undocumented, non-
optimized buying habits. Formalizing and optimizing your purchasing process is also
important to:

Creating and efficient and effective buying process for not just direct spend.
Successful supplier relationship management.
Optimal supply chain management and strategic sourcing.
Streamlining the procurement cycle and all its sub- processes.
Providing a solid audit trail for internal and external review.
Establishing a model for business process management that can be applied
across your entire organization.

Basic flow of purchasing activities

1. Identify needs by planning new or reviewing existing menus for each business
unit of the foodservice organization.
2. Determine standards of quality for each food item and write specification.
3. Estimate quantities needed.
4. Calculate desired inventory or stock levels for each item.
5. Identify amounts to purchase by subtracting stock levels fro desired quantities.
6. Develop purchase orders
7. Conduct market research on potential vendor’s product availability.

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 8. Select and negotiate with vendors.

The purchasing process is an essential part of every food service operation. All
competent cooks should be skilled in buying the appropriate ingredients, in accurate
amounts, at the right time, and at the best price.

The Purchasing Process

Traditionally, the purchasing process is a cycle, with each step requiring the exchange
of information and various approvals to move forward. Every business will have its own
unique touches to add, but generally speaking, the purchasing process follows a well-
established pattern of events.

1. Need analysis- At this stage, the company recognizes and documents a need for
goods or services to solve a particular problem.
2. Purchase requisition or purchase order – the purchasing portion of the
purchasing process kicks off with a purchase requisition submitted to the
purchasing department or purchasing manager by the individual, team or
department requesting the goods or services.
3. Purchasing order review and approval- approved purchase orders are sent to
accounting to verify the funds exist in the appropriate budget to cover the
requested goods and services.
4. Request for proposal – Pos that receive budget approval are returned to the
procurement department and, as required, used to create requests for proposal,
also known as requests for quotation.
5. Contract negotiation and approval – the vendor with the winning bid is the
awarded a contract, which is further refined before signing to ensure optimal
terms and conditions and to ensure a mutually satisfactory arrangement for both
parties.
6. Shipping and receiving – the supplier delivers the goods or services within the
agreed upon timeframe. Once they’ve been received, the purchaser carefully
reviews the goods and services to ensure they’ve received what was promised, and
notifies the vendor of any issues.
7. The –way matching- a cornerstone of sped management, three-way-matching is
the comparison of shipping documents/ packing slips with the original purchase
order and the invoice issued by the supplier. This comparison is used to ensure all
the information related to the transaction is accurate.
8. Invoice approval and payment – successfully matched orders are approved for
payment. Any modifications or additional charges may require another layer of
approval before payment can be issued.
9. Accounting records update- completed orders are recorded in the company’s
books, and all documents related to the transaction are securely stored in a
centralized location.

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Buy only as much as it is anticipated will be needed until the next delivery.

This will ensure that foods stay fresh and will create a high inventory turnover. All
foods deteriorate in time, some more quickly than others. It is the job of the purchaser
to ensure that only those quantities that will be used immediately or in the near future
are purchased.

Market sourcing - Sources of supply vary considerably from location to location. Large
cities have a greater number and variety of suppliers than do small towns and isolated
communities. Purchasers should establish contact with available suppliers such as
wholesalers, local producers and packers, retailers, cooperative associations, and food
importers. In most instances, the person in charge of buying will contact several
suppliers to obtain the necessary foods. Some wholesalers diversify their product lines
in order to meet all food-related kitchen needs.

Food products are obtained from various sources of supply. For example, a packing
house supplies meat and meat products, while a food wholesaler supplies dry goods.
Once business is established with a supplier, all transactions should be well
documented and kept readily available on file.

There are two major food categories: perishable and non- perishables

Perishable: Perishable items include fruits, vegetables, fresh fish and shellfish, fresh
meats, poultry, and dairy products. As a rule, perishables are bought frequently to
ensure freshness. Frozen foods, such as vegetables, fish and meat products, have a
longer lifespan and can be ordered less frequently and stored in a freezer.

Non- perishable: Non-perishable items include dry goods, flour, cereals, and
miscellaneous items such as olives, pickles, and other condiments. These can be
ordered on a weekly or monthly basis.

Ethics In Purchasing

Buying demands integrity, maturity, negotiation skills, and commitment to a high

standard of ethics. Acting as an agent for the institution, the buyer is entrusted with
making decisions concerning quality price, and amounts to purchase and cannot afford
to compromise either money or position. Buyers maybe subjected to bribes and other
kinds of inducements to influence buying decisions. Collusion refers to a secret
arrangement of understanding between the buyer and the seller for fraudulent
purpose. The most common example of this comes in the form of “kickbacks” where
buyer accepts something of personal value (money or merchandise) from the vendor in
exchange for a sale. Less obvious conflicts may come in the form of free lunches,
holiday gifts and free sample. Violations of professionalism in purchasing should be
clearly identified in the organization’s policy on ethics (frequently referred to as a code

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of ethics). No gifts or other favor should be accepted that could compromise a
professional relationship.

Products should be evaluated objectively and buying decisions made on the basis of the
quality, price and service. Information received in confidence from one company should
not be used to obtain an unfair advantage in competitive negotiations.

Variation On Method Of Purchasing

Cost- plus purchasing. –a buyer agrees to buy certain items for a purveyor for an
agreed-on period of time based on a fixed markup over the vendor’s cost. The time
period may vary and could be open for bid among different vendors. The vendors cost
generally is based on the cost of material to the buyer plus any costs incurred in
changes to packaging, fabrication of products, loss of required trim, or shrinkage from
aging. The mark up, which must cover overhead, cost of billing or deliveries, or other
expenses that are borne by the vendor, may vary with the type of food being purchased.
When negotiating a cost-plus purchasing agreement, a clear understanding should be
reached on what is included in the cost and what is considered part of the vendor’s
mark up. Some way of verifying the vendor’s cost should also be part of the agreement.

Prime Vending – it is a method of purchasing that has gained popularity and

acceptance among restaurant and noncommercial buyers during the past several
years. The method involves a formal agreement with a single vendor to supply the
majority of product needs. Needs are generally specified in percent of total use by
category. Categories may include fresh meat and poultry, frozen, dairy, dry, produce,
beverages, and non food categories such as disposables, supplies, equipment and
chemicals.

The primary advantages of this method are reduced prices, which are realized through
high volume and time savings. The time saving result from not having to fulfill
administrative and accounting requirements for numerous vendors.

Blanket purchase agreement – it is sometimes used when a wide variety of items are
purchased from local suppliers, but the exact items, quantities, and delivery
requirements are not known in advance and may vary. Vendors agree to furnish – on a
“charge account” basis such supplies as may be ordered during a states period of time.
It should be established with more than one vendor so that delivery also allows the
buyer to identify a “price creep”, which can occur when only one vendor is involved.

Just-in-the- time – is yet another variation of purchasing. It is in fact an inventory and

production planning strategy where the product is purchased in the exact quantities
required for a specific production run and delivered “jus in time” to meet the
production demand.

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Benchmarking

Benchmarking is defined as the process of measuring products, services, and

processes against those of organizations known to be leaders in one or more aspects of
their operations.

Top objective of most business purchasing department

10. Lower costs

11. Reduce risk and ensure the security supply
12. Manage relationships
13. Improve quality
14. Pursue innovation
15. Leverage technology

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 SELF-CHECK

Fill-in the blank

1. The search for best practices and understanding of how they are achieved.
__________________.
2. It is based sourcing approaches often vary from state to state, but the general
premise is that revenue from services should be sourced to the state where the
benefit of the services is received.__________________.
3. Pricing involves adding a markup to the cost of goods and services to arrive at a
selling price._________________.
4. A formal agreement (secured through a bid or informally) with a single vendor to
supply the majority of product needs.__________________.
5. Vendors agree to furnish – on a “charge account” basis._________________.

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MEAL PLANNING

Week 1-2

Information Sheet

Rules on menu format

- The acceptable type of menu must first be determined before you plan on specific food
items to go in it. There are a lot of things to consider before you can finalize the menu.

MENU

Many people who frequent restaurant believes that the menu is list of what the chef
prefers to cook. Some restaurateurs believe that they are the food experts; thus, their
menus should reflect what they believe is best for the customer. If the customers cannot
find what they expect on the menu, the choice is simple: go elsewhere.

The menu is the food service operations plan for meeting the needs and expectations
of its guests. It is perhaps the most significant element in the execution of the food service
enterprise. It lists items that customers will desire and appreciate. It dictates staffing,
equipment, space layout, and investment requirements. The menu therefore, is the product
plan for a restaurant and ,as such, is the biggest determinant of whether it will achieve a
profitable return on investment.

Conventional wisdom holds that the ore items there are on the menu, the better
customer needs and expectations can be satisfied. Therefore, an extensive menu because a
limited menu is far easier to position in the mind of the potential customer than an
extensive menu.

Doing a few menu items exceptionally well is usually more effective than trying to do a
lot of mediocre items. The latter often results in being known for doing nothing special or
remarkable. A smaller menu refines the operations focus so it can operate in a disciplined
and efficient manner. Menu typically state prices for food and beverage items. Pricing, like
menu item selection, should demonstrate a clear understanding of the market segment
served by the food service operation. Prices that are too high will not generate perceived
value in the eyes of the customer. Pricing has an effect on profit, and prices that are too low
will threaten the operation’s financial survival. Setting prices for menu items is a balancing
act. It is important to emphasize that menu pricing, like menu item selection, ultimately will
be judge by the customer.

The menu and the concept of a food service operation are closely related. Ideally, the menu
items and prices closely fit the concept.

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Menu Development

- In developing a menu, the concept of the restaurant must be considered. The success
of menu development depends on the customer, competition knowledge and planning.
Sometimes the menu evolves over tie as a restaurant’s business plan is refined. In
other cases, the concept comes first and the menu comes later. There are instances
where the menu may be the guide that directs the restaurant toward a particular
concept. The menu also holds the key in knowing who is responsible for preparing
certain dishes and how those dishes will be served to the customer. A day parts is a
term used to refer separate menus for breakfast, lunch and dinner. The choices that
guide your menu call for certain types of advance preparation to help the manager
adjust to the workflow.

Menu Type

- Once the menu is determined, decisions about purchasing, labor skills levels, and
pricing can be made. Menus can stay the same each day. (this is called static or
standard menu), change each day, or be combination of the two. Most of the menus
commonly used in the food service industry are either standard or combination.
Standard menus are common in chain and ethnic restaurants such as Thai Cuisine.
Each type of menu could affect the operations costs in different ways.

A. Two main types of menu

1. A la Carte means “ in the style of the card”. These menus are a list of all dishes
catered by the establishment; hence, the choice is wide. Items are priced
individually, from which guests select them to compose their menu. The total
charge is the sum of individual prices of dishes. Dishes are cooked to order and
guests may have to wait for service. The number of courses on an a la carte menu
and the choices within courses depend upon the establishment.
2. Table d’hote (tab-lu-doht) means “the table of the host”. It is a meal divided into a
set number of courses with limited or no choice. The selling price is fixed and all
dishes are usually ready at a set time.

B. Standard menu
This type of menu offers the same selection of menu items from day to day.
 The advantage is that the sales record makes future sales easier to predict.
When forecasts are accurate, expenses due to waste from over production of
a menu item can be minimized.
 Amount of ingredients to purchase can be more accurately predicted,
resulting in less spoilage and fewer pesos tied up unnecessarily in inventory.
 It simplifies culinary processes and employees can be trained on production
consistency.
 The customer know what to expect because they may be returning to their

Meal Management page 22

 favorite menu item.
 One drawback is that it offers little opportunity for use of excess production.
 A standard menu may not be cost-effective when the cost of ingredients
rises, since the management may not react quickly enough to change the
menu to reduce cost.
 The same is true if management cannot quickly take advantage of
inexpensive items that could benefit profitability.

C. Combination menus
 It offers the manager the flexibility to introduce to introduce new menu
items through a cycle menu or daily menu and to maintain some amount of
signature or standard menu items.
 These signature item , the ones customers associate specifically with the
restaurant, constitute a “ brand name”. Branding is a way for you to make a
name in your market by making a unique mark on the customers
perceptions.
 It will require daily taste testing and training for both kitchen and service
staff.
 They can create imbalances in equipment use and skill-set requirement,
depending on the menu of the day.

D. Specials
 Once a special is determined, it must be communicated to the guest.
 Attractive boards describing the special can be placed within view of the
stated guests.
 Include a generic “SPECIAL” section in a prime place on the menu, or use a
clip-on to advertise the day’s specials.
 Durable and attractive menu jackets can be purchased to hold menu
inserts.
 Specials can be an excellent way to increase profits.
 Chef’s specials can be profitable items that are not on the current menu.
 They may be left over from different cuts of other menu ites, or they can be
one of your vendor’s best buys for the day.
 The price of the specials must be at a higher profit margin than regular
menu items.

E. Other Types of menus

 California Menu – it is menu where all items are available throughout the
day. For example, eggs and bacon which are usually served for breakfast
are available in the evening. Steaks which are normally available for lunch
or dinner are made available for brunch.
 Set Menu- these are special-function menus which are produces for a

Meal Management page 23

 special occasion such as a banquet or a party.
 Card of the day- it offers choices available only for a particular day.
 Cyclic menu- it is a group of menus, which is rotated on a set cycle.
 Children’s menu- the main purpose of this type of a menu is to keep
children occupied by providing them sort of activity.
 Club menu- these menus usually consist of short-order items and a few
specials.
 Hybrid menu- a hybrid menu is a combination of two types of menus. A
popular combination is the fixed menu and the cycle or market menu. Part
of the menu changes and part remains the same.
F. Factors to consider when planning menu
 The type menu- it is an important factor that determines menu planning.
Menu planning can be both meaningful and purposeful only when it is
confirmed beforehand whether the menu being planned is for table d’ hote or a
la carte.
 The kind of meal – the kind of meal and the nature of a function also play a
crucial role in defining and determining a menu. It is also important to
consider if it is for lunch, snacks, dinner, etc.
 Type of Customer- it affects the type of food to be served. Menu planners
have to ascertain whether customer concerned are young, old, infirm (sick, in
poor health), athletic and so on.
 The capability of the kitchen staff- it play an important part in menu
compilation as these would depend on the equipment available. Methods of
cooking should vary and suit the best possible use of equipment and staff
available.
 Style of presentation and garnish – this will define the ability of the chef on
plating and using of different garnishes. The color, balance and the
complimentary taste of the garnish must be considered. It also depends on the
waiter’s ability to present and serve dishes. This, in turn, affects the standard
of the establishment. The type of equipment and décor are also considered.
 Stipulated prices- foods should be chosen to conform to the price. Expensive
items are not featured on low- priced menus and vice versa. Food costs are
generally maintained below 40 % of the price, although some make is higher
that 40 % to achieve a lower selling price.
 Season – it is important when menus are compiled in advance as climate
conditions can affect the suitability of certain dishes. Moreover, seasonal
availability of ingredients affects prices and quality. Food items that are not in
season tend to have higher prices and poor quality.
 Supplies – maximum use should be made of foods is season. Frozen or
processed foods are also used extensively.
 Balance – a proper balance should be struck between various features of a
menu. Basic ingredients should not be repeated. The following points must be

Meal Management page 24

 considered to effect a fine balance in any menu.
a) Avoid repeating words when writing the menu.
b) Food with the same colors should not be repeated.
c) Menus should start with light dishes, progress to ore substantial items and finish
with light course.
d) Textures should be different.
e) Sauces should vary.
f) Garnishes using traditional names must be correct.
g) Ingredients must be maintained or balance specially of the table d’ hote menus.
Nutritional requirements of persons engaged in light or heavy work.
h) Color is the most important factor considered in presentation of food. Artificial colors,
if used, must be in moderation. Colorful garnishes improve the appearance of drab-
looking (dull,pain, colorless ) food.
i) Wordings are of utmost importance in the preparation of a menu. Certain points to be
considered while writing a menu include:
 Language must be easily understood
 French menus may be accompanied with English translation.
 French wordings must have correct spellings and accent.
 Only one of capital letter should be systematic. These are used generally for the first
word in the term and for proper nouns.
 Word used to describe dishes should agree in number in number and gender.
 Dishes named after persons or places follow the food.

Process Flow Of Planning And Designing Menus

1. Analysis of the market – this may refer to market segmentation, identifying target
market, their needs and budget, and survey of competition. This can be done by doing
market survey.
2. Designing menus- the menu should be based on the result of the market analysis. The
entire accomplished market survey questionnaire must be tallied and summarized to
come up with the results.
3. Preparing and testing recipes – this is the part of testing the quality and yield. Recipes
for testing may be gathered based on the result of the survey. Consider the value for
money, the taste acceptance and the forecasted profit.
4. Adjusting/ finalizing recipe cost and menus – based on the result of the recipe tests,
make the necessary adjustments so that the menu to be considered will be more
acceptable to the target market.
5. Calculating recipe cost and prices- this should based on a prescribed food cost budget.
The result of the market survey must be considered.
6. Testing acceptability/salability of menus /recipes- this is the part of conducting menu
analysis. Other people may be evaluating the menu. A dry-run operation may also be
considered.

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 7. Menu engineering and menu adjustment- this Is based on the results of menu
analysis. Depending on the results of the 6th step, menu adjustments may or may not
take place.

Menu Design And Format

-A menu card must be designed and worked to appeal to the guest, to stimulate sales, and
often to influence clientele to select items that the foodservice wants to sell. The menu card
should be of a size that can be easily handled. It should also be spotlessly clean, simple in
format with appropriate print size and type, and have ample margin space. The menu
should be highly legible and interesting in color and design, harmonizing with the décor of
the foodservice. The printed menu is a form of merchandising and an important marketing
tool. it should not be thought of as a price sheet alone, but as selling and public relations
device.

 Descriptive wording- menu items are usually listed in the sequence in which they are
served and should present an accurate word picture of the foods available so that the
patron can properly visualize the menu items. It is disappointing for the customer to
imagine one thing and be served something entirely different.
 Truth –in-menu legislation – giving misleading names to menu items is unfair to the
customer and is illegal where truth-in-menu legislation has been enacted. In general,
these laws require that the menu accurately describes the foods to be served. If
“fresh” foods listed on the menu must be fresh, not frozen, or canned. If the word
“homemade” is used on the menu, it means that the food was made on the premises.

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 SELF-CHECK

Identification

1. A term used to refer separate menus for breakfast, lunch and dinner.
2. This type of menu combines a static menu with cycle menu or a market
menu of specials.
3. Refers to when a diner orders one type of dish that is separate from a
plate of an original menu.
4. Often referred as a combo-meal, is a type of meal that typically includes
food items and a beverage.
5. This means any individual food or drink item, excluding wine, or
combination of food or drink items, listed or displayed on a menu board
or menu or identified by a food item tag that is/are sold by a covered
food service establishment.

ACTIVITY

1. Make 1 laminated table d’ hote menu.

2. Make 1 laminated a la carte menu.

Meal Management page 27

TABLE APPOINTMENTS

Week 3-4

Information Sheet

TABLE CLOTH

A tablecloth is a cloth used to cover a table. Some are mainly

ornamental coverings, which may also help protect the table from scratches
and stains. Other tablecloths are designed to be spread on a
dining table before laying out tableware and food.

The Benefits Of Restaurant Table Linen

For so long, the tablecloth was the symbol of elegant dining. The crisp, white
tablecloth – pristine and almost divine – was for the longest time a
distinguishing detail that separated the good, the upscale, and the serious
restaurants from the not. And then, in favor of the organic and the minimalist,
bare tables became avant-garde and the tablecloth was relegated to the role of
a relic best suited for the old and the forgotten restaurants.

In defense of restaurant table linen

If you’re on the fence about the whole table linen issue, we’ve got some very
valid reason- benefits that might make you consider bringing them back to
your restaurant table. Restaurant table linen:

Elevates your restaurant’s aesthetics - As humble as the original

tablecloth may be, these fabrics are steeped in the tradition of the dining.
Used well and strategically, the tablecloth can bring your restaurant to
the next level.
Present a versatile option for seasonal décor- tablecloths move along
the seasons more easily than any other restaurant décor. A simple switch
in color palettes can signal a new season, new management or an
experimental new look.
Protect your furniture – bare tables are really all the rave until you
have to pay for refurbishing and fixing your poor hardwoods nad vinyl
because of the wear and tear. Tablecloth are neat, not to mention cheap,
way to make the most out of whatever you’ve invested in your tables.
Helps create a more positive diner experience – a study on the impact
of tablecloth use in restaurant tables has found that diners had more
preferable, overall experience when they were served food on tablecloth-
covered tables than those that did not. The survey was conducted in a
controlled, small- group study, and its finding suggest that the surveyed

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 diners perceived better service and better ambiance when they were
served on a table that used table linens as opposed to bare ones.
Keeps the noise levels down- tablecloth serve a functional purpose
when it comes to restaurant acoustics. The softness of the fabrics
provides a buffer that absorbs noise created when the hard tabletops and
the assortment of silverware and glassware come into contact with each
other. More importantly, however, tablecloths “absorb” some of the noise
that goes around within the walls of the restaurant. Whereas the sounds
would simply have bounced off a solid table, soft table linens “dampen”
the sound waves and reduce the noise that goes around.
Cloth table lines are more sanitary – to the naked eye, restaurant
tables might look clean, but they’re not. The fact is bare tables can be a
breeding ground for harmful, microscopic bacteria. Luckily there’s a
simple solution-table lines.
Table linens dramatically reduce the amount of bacteria patrons are
subjected to, ensuring that tables are more sanitary.
Cloth table linens absorb spills- imagine a glass of wine spilling across
a bare table. The spill spreads quickly, dripping off the edge of the table
onto the chair and floor. It happens in an instant and can ruin the
evening for one or more of your guests.
With table linens, stains are simply absorbed into the cloth, keeping
them from spreading further and minimizing the chance of a ruined
shirt, pants or dress. Spills are inevitable, but their effect can be
minimized with table linens.

- Table skirts are cloth or paper covering for the table edges to hide
unsightly legs or make the table seem more decorative. Table skirts come
in panels than can be used all the way around the table or on only three
sides, depending on what you need the table for.

Table skirting usage

wedding top table

wedding cake table
banquet tables
buffet service tables
restaurant tables

Table skirting is used in many situation, two of the most popular are wedding
top tables and wedding cake tables. Other uses for skirting include banquet
tables and buffet service tables.

Table skirting can also be used for restaurant dining tables. Contemporary

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table covers ( designed to fit around banquet tables or restaurant tables) are
suitable for use in modern restaurant settings- these are table covers that
incorporate flat panel table skirts, with splits at regular intervals to help with
client’s comfort when seated at the table, with a sewn on topper. Contemporary
table covers can be made with or without a gusset. When covered with a
tablecloth, they provide a very clean contemporary style.

The importance of table skirting

Table skirts are the material which is used for the sides of your table to help it
look more beautiful and complete. Its main purpose is to hide the legs of tha
table and they do this by covering them completely with their cloth. Table
skirting can be used at home or in a restaurants and even in hotels irrespective
of whether it is just another day or is something special. To further convince
you on the many benefits of table skirting, let’s take a look at a few of its
benefits.

1. One of the biggest advantages of using table skirting is that it gives you an
opportunity to hide many unnecessary things right under the table
without anyone ever getting to see them.
2. Another benefit is that it greatly improves the look of the table.
3. When using it for a dining table at a restaurant or at home, there are
chances of food or drinks falling while the guests eat their meals. A table
skirt will help protect your table from any potential damage because of
this.

Fabrics of skirting available

Polyester – this is relatively skirt and is made synthetically. The biggest

advantage with this type of skirting is that it doesn’t abasorb liquids
which makes it great choice if you have children eating at the table
regularly.
Plastic – this is another cheap fabric that you could consider and it has a
really long lifetime as well. You don’t have to worry about your skirting
digging a hole in your pocket with this fabric.
Linen – this is an extremely stretchable and flexible fabric. This means
that even if your skirt isn’t the proper size for your table, you will still be
able to stretch it and pull it all the way to the corners in order to
compensate for the size difference.
Fitted- this type of skirting is never available readymade. What is going
to happen here is that you will have to buy some fabric and then get a
tailor to make it so that it fits your table exactly.
Pleated – this type of table skirt employs multiple fabrics where one type
is used for covering the table and the other is used for covering the first
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 fabric.
Covers- they are quite flexible when you can to think about it and are
mainly used for covering your table. It is flat and firm which means that
once you fit it, it is not going to shift like skirts do.

Types of table skirting pleats

Shirred

Box pleat

Double box pleat

Regency pleat

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 Activity

1. Make a 30 minute video, performing table skirting.

Meal Management page 32

TABLE APPOINTMENTS

Week 4-6

Information Sheet

NAPKIN FOLDING

NAPKIN FOLDING STYLES

PYRAMID
The Pyramid Napkin Fold

This classy napkin folding technique is

simple, fast, and can be made easily
with most napkins. If the napkin being
used is thin and flops easily then iron it
with light starch prior to folding and it
will turn out perfectly!

Steps in Folding the Napkin

Lay the napkin face down in front of

you.

Fold the napkin in half diagonally.

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Rotate the napkin so the open end faces
away from you.

Fold the right end up to meet the far

corner, ensuring the edge of this new
fold lays on the centerline as shown.

Repeat the last step with the left side,

folding the left tip up to the far corner,
creating a diamond shape with a seam
running down the center.

Turn the napkin over, keeping the open

end facing away from you.

Fold the napkin in half by bringing the

farthest point of the diamond up and back
to the nearest point.

Fold the napkin in half by bringing the

farthest point of the diamond up and back
to the nearest point.

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Turn the napkin over again, this time
keeping the open end facing towards you.

Fold the napkin along the center seam

and you have a neat, sturdy pyramid. If
your napkin won’t stand neatly then
you may need a little starch.

BIRD OF PARADISE

The Bird Of Paradise Napkin Fold

This is a classic and classy napkin

folding technique that requires a stiff
napkin. If you don’t have any dinner
napkins made of stiff linen then a light
starching should fix you right up.

Steps in Folding the Napkin

Lay the napkin face down in front of you.

Fold the napkin in half.

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Fold the napkin in quarters.

Fold the napkin in half diagonally, creating

a triangle.

Orient the triangle so the open tip is facing

away from you.

Fold the right corner diagonally towards you

– laying it down along the centerline of the
triangle, making a new tip pointing towards
you. An iron can make this important fold a
whole lot easier.

Do the same with the left corner, fold it

diagonally toward you and press it down
next to the previous fold. Now you have a
diamond, you’re rich!

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Fold the two "wings" that you just made in
folds 6 and 7 under so that you have your
original triangle shape back. Once again an
iron can make a world of difference.

Fold the triangle in half by bringing the

center seam towards you and allowing the
ends to fall.

This bird’s almost ready to fly, but first you

must give it some feathers. While holding
the base firmly to keep your folds together,
pull up the four ‘flaps’ created by the
napkin’s corners.

Pretty cool fold, isn’t it? It makes you

wonder if there are people sitting around in
basements performing experimental napkin
folds while the rest of us are sleeping. This
fold can be difficult if you don’t use an iron
or have a fairly stiff napkin so be prepared
to put a few minutes into making each one.

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 Steps in Folding the Napkin

CANDLE

The Candle Napkin Fold

So you want something easy and

elegant? Something that looks nice and
fancy but doesn’t take a boat-load of
time? Try this one on for size.

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Orient the napkin so the open ends point

away from you.

Fold the long side up just about an inch.

Press this fold down well or it will interfere
with the next step.

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Starting at either end, tightly roll the
napkin into a cylinder. Take care to roll it
straight so it will stand solidly.

Tuck the end of the roll into the base on

the backside and stand it up. Put those
matches down, it’s not a real candle. Jeesh,
you’re just like a child.

Steps in Folding the Napkin

CROWN

The Crown Napkin Fold

Do you want your dinner guests to feel

like royalty but have no red carpet?
Treat them like kings and give them all
crowns! Then you can use this napkin
to wipe the cheese out of that
introduction. This napkin folding design
just doesn’t work well without a little
starch in the cloth, if it’s sagging it’s
ugly so take your time and get it right.

Lay the napkin face down in front of you.

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Fold the napkin in half diagonally.

Orient the napkin so the open ends point

away from you.

Fold the right-corner up so that the point

rests directly on top of the middle-corner.
The edge of this new flap should lay-on the
center line of the napkin.

Repeat step four on the other side, bringing

the left-most corner up to meet the middle-
corner, creating a diamond shape.

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 Fold the bottom of the napkin up about
2/4’s of the way and press this fold down
well.

Fold the smaller triangle down so the point

rests on the near edge of the napkin. Press

Curl the left and right sides of the napkin

up so they meet in the middle and tuck one
into the other.

Stand it up and tug at it where needed to

even it up and round it out. If your napkins
are too limp then think of starch as napkin
viagra and make them good and stiff.

Steps in Folding the Napkin

GOBLET FAN

The Goblet Fan Fold

The goblet fan is one of the easiest

goblet folds to accomplish. There is no
ironing needed and almost any napkin
will do.

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Lay the napkin face down in front of you.

Fold the napkin in half and orient the open

end towards you.

Fold the napkin into quarters.

Fold the napkin in half to crease it and then

open it back up. According fold the napkin,
ensuring that the center crease lands on an
accordion fold. This will keep the ends even.

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Finish accordion-folding the napkin and it 5.
should look similar the picture shown here.

Firmly grasp one end of the fan and fold it

over about an inch, allowing the other end
to open up.

Place the folded end into your glass and

spread out the fan. Use it to cool off your
food and amaze everyone with your horrific
table manners!

BISHOP”S HAT

The Bishop’s Hat Napkin Fold

This is a classic dinner napkin fold, but

it can be difficult to line up the corners
in the cap. Some starch and an iron
make it easier to be precise while folding
this one….and yes I know it’s not sitting
in the center of the plate, next time I’ll
stay out of the cooking wine, I promise.

Meal Management page 43

Lay the napkin face down in front of you.

Fold the dinner napkin in half so that the

open end is towards you

Fold the far-right corner diagonally towards

you, resting the point in the center of the
side closest to you.

Fold the napkin in half to crease it and then

open it back up. According fold the napkin,
ensuring that the center crease lands on an
accordion fold. This will keep the ends even.

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. Flip the napkin over and orient it so it
points to the far-left and to the near-right.

Fold the bottom half of the napkin up and

away from you, laying it so the far edges
run on top of one other.

Reach underneath of the napkin and pull

out the flap on the right, making the near-
side come to two points as seen in the
picture.

Gently roll the left half of the left triangle

over and tuck it’s end underneath the right
triangle.

Flip the napkin over, points pointing away

from you.

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Fold the right-triangle to the left, tucking
it’s end into the other triangle.

Open up the hat and press the material

inside down to fill it out so that it becomes
circular, this may take a little fidgeting.

There you go, now all you need is a little

bishop to wear it.

Steps in Folding the Napkin

ROSEBUD

The Rosebud Napkin Fold

This sophisticated cloth napkin design

benefits from stiff material or light
starch. A hot iron will also make it
easier to be exact.

Meal Management page 46

Lay the napkin face down in front of you.

Fold the napkin in half diagonally.

Orient the napkin so the open end points

away from you.

Fold the far-right corner up diagonally so

that the point rests on top of the far corner.
The edge of this new flap should lay right on
the center line.

Repeat step four on the other side, bringing

the left-most corner up to meet the far
corner, creating a diamond shape.

Meal Management page 47

Flip the napkin over while keeping the open
end pointing away from you.

Fold the bottom of the napkin up about

3/4’s of the way as shown and press the
fold down well.

Flip the napkin over.

Curl both sites up so they meet in the

middle and tuck one into the other

Stand it up and straighten it out. If you

have trouble keeping the points even, break
out the iron and back track to the folds that
mess up your alignment. Is it me or do
these look like Egyptian headgear?

Steps in Folding the Napkin

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 SAIL

The Sail Napkin Fold

This is one of the simplest standing

napkin designs there are, but you will
still need a stiff napkin if you expect it
to stand without flopping over. Who’d
have thought you’d be starching your
dinnerware?

Lay the napkin face down in front of you.

Fold the napkin in half and orient the open

end towards you.

Fold the far-right corner diagonally to the

center of the side that is closest to you. The
edge of this flap should run down the center
of the napkin.

Repeat the last step with the other side,

folding the far-left corner diagonally to rest
right alongside the previous fold.

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Fold the napkin in half by bringing the
center seam up from the work surface and
allowing the ends to fall backwards. Smooth
down the folds so it stands nicely and
whala! A fast and easy standing-fold for
your dinner party. Now you can sail across
the seas on your dinner plates.

ACTIVITY

1. Make a video while performing table napkin folding.

Meal Management page 50

 Week 4-6

Information Sheet

FLATWARES

Flatware, spoons, forks, and serving implements used at the table. The
term flatware was introduced toward the end of the 19th century. Strictly
speaking, it excludes knives, which are classified as cutlery, although in
common American usage knives are generally included.

Flatware, spoons, forks, and serving implements used at the table. The
term flatware was introduced toward the end of the 19th century. Strictly
speaking, it excludes knives, which are classified as cutlery, although in
common American usage knives are generally included.

Origin of silverware

Spoons are for soup. Knives are for cutting meat or other large food
items. Forks help you eat those bites. But why are these items collectively
referred to as silverware? Here's everything you need to know about the history
of silver as a metal choice for flatware and dining utensils.

- Silverware got its name because silver was often used to make flatware.
Long after human evolved past using primitive tools fashioned from bone
and stones, they began making more sophisticated utensils form wood,
shells, and eventually metal, including bronze, iron and steel. When
Romans came along, they also started using silver for utensils.

Silverware and sanitation: the benefits of silver for utensils

The ancient Phoenicians used silver vessels to keep water pure, and sailors
Meal Management page 51
used to throw silver coins into their milk to keep it from spoiling on long
journeys before modern refrigeration. This is because silver has oligodynamic
properties, which means the metal ions kill living cells and organisms
including mold, fungi, viruses, algae, and other microorganisms.

While this may sound like silver is kind of scary, what it actually means is that
silver utensils are very hygienic and have antibacterial and disinfectant
properties. You can imagine how useful this would have been before the advent
of modern sanitation and indoor plumbing and why silver became such a
popular material for utensils.

How silver became associated with wealth

Despite the amazing properties of silver utensils, most people didn’t use them
because they simply couldn’t afford them. Silver was and still is an expensive
metal, and only the wealthy could afford wares that were fashioned from it. So
while silver was a popular and wise choice for utensils, generally only the
opulent used it, which is why silver and silverware became synonymous with
wealth.

Today, flatware is made from a variety of different materials using a whole

range of construction methods and designs. Knowing this, finding the right
flatware can be a difficult task.

The importance of silverware

Like many items in life, silverware has a function in society that can be easily
forgotten. It is commonly seen as a utensil that puts food form a plate to a
mouth. However, silverware has other important function

Style and décor – one of the great benefits of silverware is that it can
enhance the look and feel of a meal. A meal can be seen as casual or
formal for many different reasons, but silverware gives a table a unique
form of elegance that is difficult to replicate. Light can highlight the look
of silverware in a dark or bright room. When an individual views
silverware at a table, he or she has an instant idea of how formal or
informal a meal is going to be.

Complementing a table- one of the challenges that many homeowners

experience is finding the right silverware for a home. Some silverware
may be extremely elegant for everyday purpose along with dishes that are
on a table. Other silverware may be too plain for special occasions.

Silverware will always have a place on a table. Still, it is up to a

homeowner to decide how important a meal is going to be. Whatever the
case is, silverware can provide the proper mood that can make a good
Meal Management page 52
 meal a great meal.

Table Setting

Setting a table is not as difficult as it seems. However, the more formal it gets
the more confusion can easily come into play. Many of us can navigate a table
setting fairly easily. Even if we are unsure of a particular utensil or cannot
quite decipher which order the courses will be served in based on the setting,
we can make our way through by paying attention to others. But when it
comes to being in charge of setting the table, one can easily draw a blank. (Are
these forks different sizes? Do I have to count the tines? Which order do the
glasses go in?) Breathe; we’ll start with the basics.

The first and basic rule to get you started is: utensils are in placed in the order
of use; from the outside in.

The second rule, with only a few exceptions, is : fork go to the plate, and knives
and spoons go to the right. (The oyster fork is the only fork placed to the right
of the setting if it will be used.

Here are few basics along with links to more details to help you set your table.

Basic/ Casual table setting:

The basic or casual table setting can be even more casual than what is
pictured here. Many families regularly set the table casually in one of two ways.

1. All utensils are

placed on the napkin:
the napkin is placed to
the left of the setting
with the fork, knife and
spoon placed in that
order on top of the
napkin.

2. The napkin to the

left with the fork resting
on top of it. To the right
of the plate is the knife (blade facing in toward the fork and plate) and
spoon (if necessary) set to the right of the knife. The water glass is placed
above the knife or at 45 degree angle to the right to the knife.

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Informal/Semi- formal table setting:

The informal or semi-

formal place setting is
fairly basic and setting
it will depend on
personal style, the
courses you are
serving, and what you
have to work with for
utensils, dishware, and
glassware.
Informal/semi-formal
settings are wonderful for the classic dinner party. They bring just enough of a
step up from our everyday settings to make the table feel special, but don’t go
so far as to make the event feel too stuffy for a Friday night with friends, or a

family holiday setting.

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Take note that the dessert utensils can either be brought out with dessert or
set above the setting during the entire meal. If set for the entire meal the fork is
placed so that the handle is pointing toward the left and the spoon sits above
the fork with its handle facing to the right.

The butter knife is placed on the butter plate with the blade facing in toward
the diner. The table setting is mostly designed for right-hand dominant diners
and thus the handle of the butter knife is placed so that it points to the right.
This makes it easier for the right-handed diner to pick up the knife in the their
right hand.

Some hosts place the fork on top of the napkin to save room in the setting or to
keep things slightly more casual. Other hosts feel this is not in keeping with
the idea that each item should be touched only when it is to be used and that
disturbing the fork to get to the napkin is less than desirable. At Emily Post we
say, it’s really up to you and your style. Where we don’t see as much room for
stylistic detours is with the utensils themselves. We have seen some inventive
settings with all the utensils at the top of the setting, or flipped around so that
forks are on the right and spoons and knives on the left and they have yet to
make us run right out to repeat it.

Not pictured, but often used, are wine glasses which typically in an
informal/semi-formal setting you’d have one (maybe two) placed to the right of
the water glass.

Remember when you clear the table for dessert to remove the unused utensils
(except the dessert utensils if they are out) as well as the butter plate and
butter knife.

Formal table setting

Here we have set a four course meal (including dessert) without a wine glass
and a five course meal (including dessert and adding an oyster dish) with a
wine glass. There are many many variations
that a multi-course meal could have when it comes to the setting. Soup may be
served in between a salad and main course, which would move the spoon
between the two knives, there could be a soup course and a palette cleansing
mint sorbet course which would mean using two spoons, or having spoons
brought out for these courses.

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Finger bowls may be used in which case they are brought out after a messy
course instead of being placed at the setting the entire meal. A charger plate
may be used (or not). The napkin might be set to the left or placed in the center
of the charger. You could also be serving a different wine for every course
which would result in a cascade of glasses flowing to the right of the setting.
Options abound!

19 Different Types of Silverware

Get to know the different types of silverware available in the marlet today to
make an informed choice for making perfect dinner presentation.

Early man used knives made of sharpened stones and bone as an all-in-one
tool for hunting, as a weapon, and also for eating. These sharp primitive
knives decorated with feathers, jewels, and carved designs were present at the
dining table until the Middle Ages when forks became in vogue. Then France’s
Louis XIV in 1669 banned these overly sharp knives on the table and replaced
them with blunter ones. Stainless steel knives came around during the 20th
century.

Spoon comes from the Anglo-Saxon word spoon which means “a splinter or
chip of wood” because primitive spoons were carved from wood, bone, stone,
shell, and other materials. They existed in ancient Egypt, India, and both the
Greek and Roman cultures used spoons with pointed stems for eating soups.
The design of the spoon evolved throughout the Renaissance and Baroque
periods and gained its modern look from the 18th century.
Fork existed during the ancient times but they were two-pronged and only
used for cooking and serving food because using them for eating was
considered an affront to God. Venetians in the 11th century believed that the
Lord gifted men with fingers as natural forks . Ancient Egyptians, however,
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used the first table forks while the Qijia culture during 2400-1900 BC also
used forks. It was Italy’s Catherine de Medici during the 16th century that
made forks popular with the French tables.

Types

Salad forks: a short broad

four-tined fork used in
eating salad or pastry.

Dinner forks: Usually the

longest fork in a set of
tableware, this fork has four
tines of equal length and is
used for the main course.
Normally used alongside a
knife for meat courses, it's
also known as the
place fork.
Dessert Forks: a fork used
for eating certain desserts,
usually somewhat smaller
than a dinner fork.

Oyster forks : Oyster Fork

A narrow fork with three

tines, this fork (also called a
seafood or cocktail fork) is
useful for handling shellfish,
or for picking up shrimp
from

a shrimp cocktail. It can

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remove claw or tail meat
from a lobster, although a
longer and even narrower
lobster pick is often used.

Table knife: A table knife is

an item of cutlery with a
single cutting edge, and a
blunt end – part of
a table setting. Table
knives are typically of
moderate sharpness only,
designed to cut prepared
and cooked food.

Teaspoon: a small spoon

used typically for adding
sugar to and stirring hot
drinks or for eating some
soft foods.

Tablespoon: a large spoon

for serving food.

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Dessert spoon: A dessert
spoon is a spoon designed
specifically for
eating dessert and
sometimes used for soup or
cereals.

Soup Spoon: a large spoon

with a round bowl, used for
eating soup.

Bouillon spoon:
The bouillon spoon looks like
a cream soup spoon, only
the bowl is smaller and the
handle is shorter.

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Sporks : A spork is a hybrid
form of cutlery taking the
form of a spoon-like shallow
scoop with two to four fork-
like tines.

Materials

Stainless steel : is a
corrosion-resistant alloy of
iron, chromium and, in some
cases, nickel and other
metals

Birchwood silverware:
Wooden cutlery, made from
sustainable birch wood, is
an elegant way to instantly
upgrade the look of any
event, while still benefiting
from the ease of using
disposable cutlery.

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Plastic ware

Bamboo: Stylish but fun

dinner sets that can be
enjoyed by the whole family,
and they're even dishwasher
safe.

CHINAWARE OR DINNERWARE

Dinnerware: sometimes used to refer to a wider or more general term closely

related to tableware. Tableware is the dishes or dishware used for setting a
table, serving food and dining.

Types of tableware and how its used

 Serve ware: it is used for serving. This category comprises of serving

bowls, platters, salad bowls, dessert bowls, casseroles, soup pots, tea
pots and any other dishes that are used to bring and present food into
the table. Utensils such as serving spoons, ladles, pair of tongs and
containers used for serving drinks such as pitches are also classified
under this category.
 Dinnerware: Dinnerware also known as chinaware or crockery, is
comprised of anything that is used to serve individual portions during a
meal. Dinnerware consists of an array of dishes that ranges from the
basic plate and bowl to more specialized dinnerware with unique shapes,
colors and sizes for specific purposes. The courses of meal served will
influence the choice and arrangement of dinnerware. It is usually made
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 with materials such as melamine, porcelain, glass, stoneware or
earthenware.
 Silver ware: Silverware also known as flat ware is comprised of cutlery
such as spoons, forks and knives. They may vary in size and shape
depending on the variety. Silverware comes in different price points
where you can choose from depending on your budget.
 Drink ware: is used to describe any item that can be drunk from. This
category of tableware is comprised of mugs, cups and glasses. Drink
ware comes in different shapes and sizes, the specific glass is usually
chosen depending on the beverage or theme of the occasion.

Function

 To serve food
 To serve things that go with food
 To place things that go with things that serve food
 Food storage
 For decoration
 For religious or ceremonial purposes
 Collector plates
 Odd and statement plates

Types of dinnerware materials

 Bone china: Bone china is a durable, lightweight and an elegant

alternative for both everyday and special occasion dinnerware due to the
fact that it is chip resistant. It’s the strongest range of china, but unlike
fine china, it’s typically microwave and dishwasher-safe.

 Earthenware: Earthenware gives off an air of value, sturdiness and

casual appeal. Being one of the oldest industrial materials, it also gives
your dinnerware significant weight. To keep this dinnerware looking its
best, it’s better to avoid unexpected temperature changes, like from the
oven or high settings on the microwave.
 Porcelain: Porcelain is a versatile material that has a non-porous
surface and incredible durability resulting from high firing temperatures.
Porcelain pieces are typically dishwasher, microwave and oven-safe.
Some porcelain dinnerware pieces contain metallic accents, so be aware
as this makes these a microwave no-go.
 Melamine: These sets would definitely be an entertainers dream, being
shatterproof as well as harder to break or chip. Melamine dinnerware is
perfect for outdoor use. Melamine dinnerware is not suitable for your
oven or microwaves though, but is typically dishwasher-safe.

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  Stoneware: Stoneware dinnerware sets have a special finishing glaze

that gives a smooth look to the material and an impermeable finish,

making it ideal for everyday use and family-friendly. Stoneware sets are
more durable than earthenware, but will still need to be maintained and
kept at even temperatures. If you opt for Stoneware, be careful not to
expose it to high heat or freezing temperatures. Also, bear in mind that
pieces with hand-painted designs may require hand washing.

Setting a table placing dinnerware

Where to place (among others)

Service plate - The service plate is the largest plate, ranging in size from 11 to
14 inches across.

The service plate is laid in the center of the cover before the diners come to the

Dinner plate – the dinner plate is used more than any other plate. It is used to
serve the main course at all meals, formal and informal. Modern plates
measure form 10 to 11 inches across.

Luncheon Plate – luncheon is lighter, simpler, meal than dinner, a repast

served on a plate about 9 to 9.5 inches in diameter. Although the luncheon
plate is used for formal and informal meals, it is not essential for either
occasion.

Coupe plate - are flat, rimless plates but with a slight concave that is
sometimes referred to as a flat bowl. The minimalist aesthetic of a coupe
plate delivers a blank canvas that will naturally draw the eye to the food rather
than what it's being served on.

Round salad plate- the round salad plate is made in two sized. The larger
salad plate is about 8 to 8.5 inches in diameter, the smaller 7 to 7.5 inches.

At a formal meal, the salad plate is laid before the guest after the main course
is cleared, an arranged salad is presented to the diner on a platter. At an
informal meal, the salad plate functions to serve salad presented before the
main course, as a side dish with the main course. But when salad is the main
course, it is presented on a dinner plate.

Fish plate - The fish plate is a specialized plate about 8 to 9 inches in

diameter. It is not made as part of a dinnerware set, but is recognizable by
ornamentation in a fish pattern.

The fish plate is not essential for formal or informal meals; when served as an
appetizer, fish can be presented on any medium-size plate, such as a salad
plate or a dessert plate. If fish is the main course, it can be presented on a
dinner plate.

Dessert plate- Dessert plates are ornately decorated. They are specialized
plates about 7.25 to 8.5 inches in diameter, used at formal and informal meals,
and made not as part of a dinnerware set.

Cheese plate - Cheese plates are recognized by ornamentation in a cheese

pattern. They are specialized plates about 7.25 inches in diameter, used at
formal and informal meals, and made not as part of a dinnerware set.
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Tea plate - Tea plates are specialized plates, about 7 to 7.5 inches in diameter.
The purpose of the tea plate is to hold the teacup without a saucer. Some tea
plates feature a shallow well.

Fruit plate - Fruit plates are recognized by ornamentation in a fruit pattern.

They are specialized plates about 6.25 to 8 inches in diameter, used at formal
and informal meals, and made not as part of a dinnerware set.

Flute plate- The design has been refined, to be slightly shallower with edges
that taper out and more suited to be used as a dinner plate for your favourite
main course or sharing dish.

Bread –and- butter plate - The bread-and-butter plate is used to separate

bread and butter from sauce, gravy, and juices from other foods on the plate.

The bread-and-butter plate is optional at formal dinners in Europe, but in a

private residence in North America it is not laid on a formal dinner table.
Thinly sliced melba toast may be passed with soup, fish may be served in a
pastry shell, and toasted crackers are passed with cheese, along with butter at
room temperature.

At a formal dinner in a restaurant or club, bread is often provided between

different wines and during long lapses between courses.

Bread and butter are served at informal meals and luncheons. When a plate is
not provided for a slice of bread or a roll, it is laid on the tablecloth or rim of
the dinner plate, where the butter is also placed.

Fruit saucer- known also as a fruit dish, side dish, or berry bowl, the fruit
saucer is a small shallow dish about 4 to 6 inches in diameter by 1 inch deep.
The fruit saucer separates juices that flow from foods. Because a formal meal is
served course by course, side dishes are not used, and a fruit saucer is
provided only at informal meals.

Service plate Dinner plate

Luncheon plate Salad plate

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Fish plate Dessert plate

Cheese plate Tea plate

Fruit plate Bread-and- butter plate

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Fruit saucer Coupe plate

Fluted plate

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 Self-check
Written questions

1. The tines are flatter and slightly broader than those of a dinner fork, and
the utensil is approximately 6 inches long.

2. A fork used to eat the main course of a meal.

3. Usually somewhat smaller than a dinner fork.

4. Used to loosen the contents of the shells and remove the inedible bits. It
is wider than a normal fork.

5. These often feature serrated blades and wooden handles.

6. Fine china made of clay and mixed with bone ash.

7. No rim plate.

8. Having ridges on the rim.

9. Known as side dish plate.

10. Recognize ornamentation.

11. It gives much weight.

12. Non- porous surface.

13. Perfect for outdoor use.

14. It has finishing glaze.

15. Formal cutlery patterns make a distinction between such a

place knives.

Meal Management page 67

TABLE APPOINTMENT

Week 3-4

Information Sheet

CENTERPIECE AND FLOWER ARRANGEMENTS

A centerpiece or centerpiece is an important item of a display, usually of

a table setting.

- Help set the theme of the decorations and bring extra decorations to
the room. A centerpiece also refers to any central or important object in
a collection of items.
- A finishing touches that essential to the overall harmony of the table. It
is a decorative object put in the centre of a table, especially for a formal
meal.

Most of the time, people spend a lot of time planning their reception above any
other part of the wedding. This is because there are too many details that they
need to smoothen out before the big day comes. And since everything needs to
be perfect and lay out appropriately, they spend a lot of time on it.

One of the things that couples plan about the reception is the venue and the
decorations; among which is their table centerpiece. It is a commonly
disregarded piece that couples deal with when planning their wedding
reception.

A reason why the centerpiece plays an important part in the reception is

because most of the time, the guests will be staying on their designated tables.
With the help of the centerpiece, they are able to have a comfortable stay at the
table. At the same time, it can help serve as an ice breaker for guests who have
been assigned to sit together. As such, it really pays to have a creative and
unique centerpiece for the reception.

But how do people choose a centerpiece for their reception? The best thing
about centerpieces is that it can be so easily to use anything. As long as it
coordinates with the theme of the wedding, here will be no problem using it.
Also it’s good that the centerpiece can serve its purpose; depending on the
occasion. For example, if the event is in a dimly lit location, having a bowl of
water with lit floating candles on it can be a great help.

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How flowers impact on the dining experience

- While botanical compositions may not always register on everyone’s radar,

one thing is most certain though; a dedicated and talented floral designer
spends every waking moment trying to amass those ravishing components to
make your establishment stand out. Decorating your restaurant’s interior
with nature’s finery can (subconsciously) have an impact on your customers
dining experience in many ways. For starters, they make a bold statement
that you have the resources to enjoy simple luxuries to your diners thus
leaving them with a lasting impression of your business. Secondly,
restaurant flowers breathe a new life into your dining area. Florists use
flowers and plants to create focus points for guests waiting to order their
meals.

The benefits of restaurant table flowers

- Including flowers in your restaurant arrangements can provide many

benefits – whether they are plant rotations or weekly flower delivery
services. Whether cost savings or using high premium flowers for your
restaurant décor, finding a reliable florist can help you determine which
flowers tailor to your business needs as he/she understands that they are
the essential ingredient in creating an atmosphere and visual flair that you
want your business to be reputable for.

Flowers that express your niche

- If you already found a niche that works best with your decor, the right
floral provisions can further express your restaurant color scheme. If
you are looking to give your décor a seasonal look and a splash of color
to the interior of your space, a florist can help guide you. Traditionally,
many restaurants have stuck to green and white flowers as those colors
tend to blend in with almost any design.

Rules in the use of table decorations

1. Keep them low so people can see and converse across the table.
2. Centerpiece need not to be always at the center .
3. Directions on the buffet and tea service are larger and taller than dinner
table decorations.
4. Use the candles after dusk they should be burn above or below eye level.
5. Suit centerpiece on occasion
6. Always check for the contrast as well as color harmony to achieve
balance and coordination between table appointments and centerpiece.
Meal Management page 69
 Flower arrangement

Fruits arrangement

Candle centerpiece

Shell centerpiece

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 Oriental object centerpiece

Wood centerpiece

Balloon centerpiece

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 ACTIVITY

Make a video and choose the type of centerpiece and make it at home.

Meal Management page 72

TABLE SERVICE

Week 4-5

Information Sheet

TABLE ETIQUTTE AND GOOD TABLE CONDUCT

“The meal is the emblem of society. The most important human relationship are
all celebrated with or nourished by the sharing of food.”

- James and Kay Salter, “Life is Meals

Table Manners

Table manners are the rules of etiquette used while eating, which may also
include the appropriate use of utensils. Different cultures observe different
rules for table manners. Each family or group sets its own standards for how
strictly these rules are to be enforced.

The following server tips and tricks for waiters and waitresses will have you on
the right foot, server etiquette wise.

1. Be pleasant. Greet everyone who enters warmly.

2. Don’t refuse to seat three guests just because the fourth isn’t there yet.
3. Be attentive, but if they’re not at your table- either help them or say
you’ll send their server immediately.
4. Your job is to help. Never say “I don’t know: to a guest’s question without
immediately following up with “but I’ll find out.”
5. Be patient, and choose your moments. Never interrupt a conversation;
wait for a lull to list the specials and always include the prices. Don’t
clear any plates until everyone is finished.
6. Inform guests if the restaurant is out of something before they read the
menu and order a dish you don’t have.
7. Always bring all appetizers, entrees and desserts at the same time. Never
leave one guest hungry while everyone else is enjoying their food.
8. Serve from a guest’s left, using hand, and clear form their right, using
right hand.
9. Cutlery crossed in an X means a person isn’t finished with their plate. If
the knife and fork are parallel, the guest is finished and you may remove
their plate (assuming everyone else is also finished.)
10. Never touch a customer for any reason, especially if you’ve spilled
something on them.

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 11. If you ask patron how their meal was and they say something isn’t
right, fix it.
12. Never blame a co-worker for something that goes wrong, whether
the hostess, the chef, the busboy, or the weather is at fault. Just fix it.
13. Don’t draw attention to the fact that a newly arrived guest may be
dining alone. Ask if they have a reservation and if not, whether they
would like to sit at the bar.
14. Be discreet. Don’t have audible conversations with coworkers in
customer earshot, or eat or drink where customers can see it. Don’t
gossip about guests or co-workers within guest earshot.
15. Never touch the rim of any glass. This means handling wine
glasses by their stems (and silverware by the handles).
16. Don’t let a wine, beer, or spirits bottle touch the glass you’re
pouring into. Bottle dust and dirt is not a flavor enhancer.
17. If someone orders a drink “straight up,” that could mean one of
two things. Find out if they mean “neat”—served from the bottle at room
temperature—or served chilled. This is because “straight” can mean a
neat pour of dark spirits, while “up” and “straight up” typically describe a
white spirit that is chilled with ice (shaken or stirred) and strained into a
glass (typically a cocktail glass) e.g. a martini.
18. Never reach across a guest to serve another guest.
19. Avoid bumping into tables or chairs.
20. Never clear a plate full of food without asking what was wrong.
Something clearly was wrong.

Serving etiquette tips – fine dining can be intimidating and mysterious to the
uninitiated. Other styles of serving customers are usually picked up intuitively,
but many aspects of fine dining are dictated by rules and traditions that must
be learned. Whether you’re new to the restaurant industry.

This is the list of fine dining service and etiquette.

1. Preparing for service – before dinner service begins, the dining room
must be put in order. Mis en place is a kitchen term that translates to
“put into place”, but it’s also used in fine dining to describe the act of
preparing dining tables, flatware and tableware for service. With every
detail accounted for, dinner service can be performed smoothly and
without interruption. Fine dining servers should begin their shift by
attending to the following tasks;
Tableware – each piece of tableware used for service should be

inspected for chips, irregularities and cleanliness. Flatware,

glassware, and any silver pieces should be polished to remove

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 water spots. While polishing, cotton gloves can be worn to
eliminate fingerprints.
 Laying the dinnerware
1. Place the plate before dinner plate at the center of the
cover for a formal setting.
2. Place the dinner plate at center, one inch from the
edge of the table
3. Place the salad plate at the top lef of the table at the
tip of the fork. For breakfast, the bread butter and
butter plate takes the place of the salad plate.

Mise en Place Stations - A mise en place station is a server

station set up with all items needed for service. Additional flatware,
drinkware, or servingware needed for meal courses is stored at the
station where it can be quickly retrieved. It's the server's
responsibility to prepare the mise en place station before guests
arrive.
Dining table – dining tables should be wiped down, inspected for
wobbly legs and arranged according to guest reservations. A
special cloth called a molleton cloth is places on the table prior to
laying the tablecloth to muffle the sound of dishes and glassware
being places on the table.

2. Formal setting – the type of table setting you use helps set the tone for
service. As soon as guests are seated, they know the service will be
excellent if they see an impeccable table setting. As fine dining server,
you should be very familiar with formal table settings so you can set the
table yourself or add finishing touches before your guests arrive.
Number of pieces- Only set the table with the dinnerware pieces
and utensils that will be used during the dinner. This may be up to
twenty pieces for a full course meal.
Linens - All linens should be freshly laundered and wrinkle free.
Place a cloth napkin to the left of the salad fork or directly on the
dinner plate. Drape the tablecloth over the table so the overhang
length is equal on all sides.
Flatware- Forks always go to the left, while knives and spoons are
on the right. Follow this simple rule to place the cutlery in the
correct order: the utensils are always placed in order of use,
beginning from the outside in. Place the dessert spoon and dessert
knife above the dinner plate.
 Laying flat wares
1. Place the knife near to the dinner plate at the right side with the

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 sharp edge facing the plate.
2. Place the dinner spoon (bow up) next to the knife.
3. Place the soup spoon (bowl up) next to the dinner spoon.
4. Place the dessert spoon (bowl up) at the center above the dinner
plate with the handle at the right side.
5. Place the dinner fork (prongs up) at the left side near the napkin.
6. Place the salad fork (prongs up) next to the dinner fork.
7. Place the butter spreader on the bread and butter plate
8. All flatware should be parallel to one another, one inch from the
table.
Glassware - Glasses are placed to the upper right of the dinner
plate. The water glass is first, followed by a white wine glass, a red
wine glass, champagne flute, and sherry glass. If tea or coffee is
being served, place a teacup and saucer to the right of the spoons
and knives.
 Laying beverage ware
1. Place drinking glass at the tip of the dinner knife.
2. In formal occasion, wine glasses are positioned next to the drinking
glass or goblet forming a diagonal or triangular shape.
3. No more than three glasses should be placed for every cover.
Use symmetry- use symmetry to make sure the table setting is
balance. If needed, a ruler comes in handy to measure distances
between the pieces so that every setting at the table is identical.
Avoid fingerprints- Hold glassware and flatware by the stem to
minimize the appearance of fingerprints. Better yet, wear white
server gloves when handling all dinnerware.

3. Proper etiquette for service - The style of serving used in formal dining
represents the highest level of hospitality. It elevates the guest experience
and makes fine dining a memorable event. A great fine dining server will
be detail-oriented, observant, and intuitive. Anticipating the needs of
guests while remaining unobtrusive is the key to providing the best
service possible.
Present the menu and drink list- As the guests are seated,
present each diner with the menu and wine list. Do not hand off
the menus in a rush. Match the pace of the table and present the
menus after each individual is comfortably seated.
Describe the evening’s specials- Observe the table and wait for
the right moment to describe the evening's specials. Speak clearly
and describe each dish in detail, pausing to answer any specific
questions. This is also a good time to inquire about possible
dietary restrictions.

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 Additional tableware- After the guests have ordered, you may
need to prepare additional items for each course. For example,
orders of fish will require a fish knife and fork. An order of oysters
will require an oyster fork. Deliver any required cutlery, tableware,
or condiments to the table shortly before the course is served.
Open hand service- Many formal restaurants practice the open
hand service method, which requires that a server's arms are never
to be crossed in front of a guest. If serving from the right side of a
guest, use the right arm. Use the left arm when serving from the
left. This prevents the active arm from reaching across a guest.
Each fine dining establishment has a preferred side for serving, so
make sure to follow the specific guidelines of your manager.
Control the pace- As a fine dining server, you must be able to
read the table and match the pace of your guests. Every guest
prefers a different pace, and it's your job to determine their needs
through verbal clues and body language. For example, if all the
guests are seated with napkins on their laps and they looking
expectantly around, they are most likely ready to hear the specials.
If everyone at the table is enjoying their coffee and the guests are
deep in conversation, they are probably not ready for the check.
4. Cutlery etiquette - Resting cutlery etiquette is a method of non-verbal
communication used in formal dining service. The guest places
their flatware on the dinner plate in a certain position to signal their
needs to the server. The benefit of understanding cutlery etiquette is the
server can meet the guest's needs without interrupting the table's
conversation.
Ready for the next dish - To signal that the guest is finished with
their plate and ready for the next dish, the knife and fork are
placed in the shape of a cross on the plate. It's customary to wait
until all guests are finished with their dish before clearing the
plates.
Pause- If a guest needs to get up from the table but doesn't want
their plate removed; they can use their flatware to indicate they are
taking a pause. In this case, the knife and fork are placed on top of
the plate in the shape of an inverted V.
Food was excellent - If a guest wants to show their appreciation
for the dish, they will place their knife and fork on top of the plate
in a horizontal position with the blade and tines facing to the right.
Finished with meal- To indicate that the meal is over, the guest
will place the knife and fork side by side in a vertical position on
top of their plate. When all guests are finished, it's a good time to
present the dessert list and take a coffee order.

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 Unhappy with dish - If the guests are unhappy with their dish,
they will place the knife and fork in the shape of an inverted V with
the knife inside the tines of the fork. No server wants to see this,
but if it does happen, address the situation immediately.

5. How to serve wine - Proper wine service is essential to the art of fine
dining. Instead of relying on a bartender to supply the wine, fine dining
servers perform the wine service at the table, following the appropriate
steps in the correct order. Impress any wine enthusiast with your
meticulous service by following these guidelines:
Know how to use a wine key - Using a wine key, or corkscrew, is
not that difficult, but you should be able to swiftly open a bottle in
the air with no hiccups. Practice using the corkscrew wine
opener at home so that you can open bottles with confidence.
Bring all items at once- bring everything you need for the service
in one trip. You’ll need the wine bottle, a wine glass for every guest,
a wine bucket with ice for chilled wines and your corkscrew.
Present the wine - Standard wine service requires that you
present the wine bottle to confirm the selection is correct. Hold the
wine bottle towards the guest who ordered it and state the name of
the wine. Once the guest approves, you can begin the service.
Sampling- After uncorking the bottle, place the cork in front of the
guest who ordered it, wet side up. Pour a small sample for the
guest and wait patiently as they nose it, swirl it, and sip it. Once
approved, you can begin pouring for the table.
Pouring- Pouring should be performed clockwise around the table,
beginning with all ladies first and ending with the guest who
ordered the bottle.
Hands-off- Once the service has started, you should never touch
the wine glasses on the table as you pour. If a guest signals that
they do not wish to have wine, discreetly remove the glass at the
end of the wine service.
6. Clearing the table - The method for clearing away dishes from the table
is just as important as serving. A table that’s cluttered with dishes and
cutlery is distracting to the guests and takes away from the experience.
For impeccable fine dining service, follow our guidelines for clearing the
table:
Wait for all guests to finish - Traditionally, you should wait for all
guests to finish the course before clearing. Flatware placed in a cross
position or straight up and down on the plate is a signal that the
guest is finished. The guest may also place their napkin on the table
to indicate they are finished.

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 Remove used flatware- When clearing the plates, also remove any
used flatware. The server mise en place station should be set up with
the additional flatware you’ll need for the next courses.
Remove condiments- clear away any condiments that will not be
used during the next course.
Clear from the right- always clear from the guest’s right side and
follow a clockwise order around the table.
Don’t stack dishes- stacking dishes while clearing may seem like an
innocent time-saver, but its no-no in fine dining. Instead, remove each
plate form the table individually and stack it on a tray out of direct
sight.
Crumb the table- de- crumbing the table is a sign of superior
hospitality. Use a hand-held tool, called a table crumber, to swipe
table crumbs onto a small plate. This can be performed between
courses as needed. The key to crumbing is to make your presence
known without interfering with guest’s movement or conversation.
7. Grooming and etiquette- Server grooming and behavior must be
flawless in a fine dining setting. Whenever in view of guests, servers
should carry themselves with professionalism and poise.
Uniforms- server uniforms should be spotless and neatly pressed. If
servers supply their own white shirts, they should meet the restaurant
standard for color and style. A shirt that is slightly off-white might
appear yellow or dingy compared to the rest of the staff.
Grooming- Hair should be neatly styled and pulled back from the face.
Hands should be well-groomed with nails trimmed short. Avoid
wearing cologne or perfume that may be distracting to guests. Jewelry
should also be removed during service.
Posture - Always exhibit proper posture. Do not slouch, cross your
arms, or put your hands in your pockets.
No informal conversation – do not engage in informal conversations
with guests or within the earshot of guests.
No touching- never touch a guest. The open hand method of serving
makes it easier to serve guests without accidentally touching them
with your arm. Refrain from touching your own uniform, face or hair.
If you have to make adjustments to your apron, do it out of sight.
No pointing – never point or gesture toward a guest. If a guest asks
for the location of the restroom, do not point. Instead, gesture with an
open hand to guide them in the right direction.
No eating and drinking – never eat, drink or chew gum in front of
guests. Do not keep employee drinks at the server station. Follow your
manager’s specific protocols for staff meal or meal allowances.
8. Types of table service- there are several types of service have rules and

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 traditions that make it unique.
French service- French service is considered one of the most lavish
forms of service in fine dining. The two styles of French service are
cart French and banquet French service. Using the cart method,
serves prepare dishes tabledish for guests on a cart called a gueridon.
Each guest is served from the right. With banquet service, the food is
prepared in the kitchen and served from a platter onto each guest’s
plate form the left.
Russian service- just like French cart service, dishes are prepared by
servers at the tableside in Russian service. Dishes are arranged on
attractive silver platters and delivered to the table from the guest’s
left side. Guests pass the platters and serve themselves.
American style service - American style fine dining service is a
common form of dining in which dishes are cooked and plated in the
kitchen before being served to the guest’s right. There are some
American style restaurants that follow the “serve from the left, clear
from the right” method, so make sure to follow your manager's
specific guidelines for service.
Butler service- during butler service, the server presents a tray of
menu items and guests are invited to serve themselves from the tray.
This is the type of service often used at catered events to pass hors d’
oeuvres.
English or Family service - Commonly found in private dining
rooms, English style service features a server individually serving
each guest from a large platter, starting with the host. This style
stems from English manor houses where the head of the house would
do the carving, and then servants would distribute the portions.
Cart French service - The food is prepared and assembled at
tableside. The guests select food from the cart while sitting at their
tables and are later served from the right. It is offered for small
groups of VIPs.
Banquet French - The food is prepared in the kitchen. The servers
serve food on each individual’s plate from guest’s left side. For
replenishment, the servers keep the food platters in front of the
guests.
Gueridon service- In this service, partially cooked food from the
kitchen is taken to the Gueridon Trolly for cooking it completely. This
partial cooking is done beside the guest table for achieving a
particular appearance and aroma of food, and for exhibiting
showmanship. It also offers a complete view of food. The waiter needs
to perform the role of cook partially and needs to be dexterous.
Silver service - In this service, the food is presented on silver

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 platters and casseroles. The table is set with sterling silverware. The
food is portioned into silver platters in the kitchen itself. The platters
are placed on the sideboard with burners or hot plates. At the time of
serving, the waiter picks the platter from hot plate and presents it to
the host for approval and serves each guest using a service spoon
and fork.
Assisted service- Here, the guests enter the dining area, collect their
plates, and go to buffet counters and help themselves. The guests
may partially get service at the table or replenish their own plates
themselves.
Buffet service- It this type of service, the guests get plates from the
stack and goes to buffet counter where food is kept in large
casseroles and platters with burners. The guests can serve
themselves or can request the server behind the buffet table to serve.
In sit-down buffet restaurants, the tables are arranged with crockery
and cutlery where guests can sit and eat, and then replenish their
plates.
Self service - In this type of service, the guests enter the dining area
and select food items. They pay for coupons of respective food items.
They go to food counter and give the coupons to avail the chosen
food. The guests are required to take their own plates to the table and
eat.
Cafeteria service - This service exists in industrial canteens, hostels,
and cafeterias. The menu and the space is limited; the cutlery is
handed over to the guests. The tables are not covered. Sometimes
high chairs are provided to eat food at narrow tables. It is a quick
service.
Single point service - In this type of service, the guest orders, pays
for his order and gets served all at a single point. There may be may
not be any dining area or seats. The following are the different
methods of Single Point Service.
a. Food court- This is an array of autonomous counters at which
the customers can order, eat, or buy from a number of different
counters and eat in adjacent eating area.
b. Kiosk - The customer enters the choice and amount of money
physically and the machine dispenses what customer demanded
accurately.
c. Take away- Customer orders and avails food and beverage from a
single counter and consumes it off the premises.
d. Vending - The customer can get food or beverage service by
means of automatic machines. The vending machines are installed
in industrial canteens, shopping centers, and airports.

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 Special Service- It is called special service because it provides food
and beverage at the places which are not meant for food & beverage
service. The following are the different methods of special service.
a. Grill room service - In this type of service, various vegetables and
meats are displayed for better view and choice. The counter is decorated
with great aesthetics, and the guest can select meat or vegetable of
choice. The guest then takes a seat and is served cooked food with
accompaniments.
b. Tray service- Method of service of whole or part of meal on tray to
customer in situ, such as hospitals, aircraft, or railway catering.
c. Trolley/ Gueridon service - Food is cooked, finished or presented to
the guest at a table, from a moveable trolley. For example, food served
on trollies for office workers or in aircrafts and trains.
d. Home delivery- Food delivered to a customer’s home or place of work.
For example, home delivery of pizza or Meals on Wheels.
e. Lounge service- Service of variety of foods and beverages in lounge
area of a hotel or independent place.
f. Room service- Here food is served to guests in their allotted rooms in
hotels. Small orders are served in trays. Major meals are taken to the
room on trolleys. The guest places his order with the room service order
taker. The waiter receives the order and transmits the same to the
kitchen. Meanwhile, he prepares his tray or trolley. He then goes to the
cashier to prepare and take the bill. He then takes the bill along with
the food order for the guests’ signature or payment. Usually clearance of
soiled dishes from the room is done after half an hour or an hour.
However, the guest can telephone Room Service for the clearance as
and when he has finished with the mea

SEQUENCE OF SERVICE IN RESTAURANT

Courtesy is one of the most essential aspects of restaurant service, so is a

degree of formality, especially in up market operations. Efforts must be made to
ensure a relaxed and welcoming atmosphere with a warm, friendly and efficient
service provided with politeness.

The sequence of service is referred to as the order in which a waiter provides

service to guests from the time the guest enters the restaurant to the time he
leaves the restaurant. Preparation to deliver satisfying service begins before the
guest steps into the restaurant with activities like handling reservation,
allocation of the table, F&B service, farewell etc… Once the guest arrives in the

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 restaurant there is a certain sequence that is followed to make his/ her meal
experience pleasant.

Handling Reservation & Allocation of tables:

Reservations are accepted in fine dining or specialty restaurants; coffee shop

does not accept reservations. Following points must be noted down while
taking down a reservation:

 Name of the guest

 No. of pax
 Time of reservation
 Contact number and name of the booker
 Any special request/ requirement
 Table preference.

Reservations of the day are discussed during the briefing prior to meal period;
allocation of the tables is done at this time. Allocation of the table is done prior
to the arrival of the guest and a note of the same is made on the reservation
register, so that;

 The guests can be seated on the appropriate table, as per request or occasion.
 All restaurant staff is aware of the same, thereby eliminating confusion and
ensuring smooth and professional welcome.
 Ensuring optimum seating levels in the restaurant.

Welcoming the Guest:

However the restaurant staff may seek spontaneity and friendliness, certain
rituals are a must while welcoming a guest to the restaurant.

As the guest enters a restaurant, he/ she must be greeted cordially and must
be made to feel comfortable. Usually this task is performed by the hostess of
the restaurant, however, is not just restricted to her. It is for each and every
restaurant staff to see to it that the guest is greeted within 30 seconds of
arriving in the restaurant.

Guest must be greeted with a clear and affable tone of voice, good appearance
and a smile. Every guest must be welcomed with the greeting of the day, i.e.
Good Morning/ Good afternoon/ Good Evening.

If the guest is regular then must be greeted with name, i.e. ‘Good morning Mr.
David’. Greeting phrases differ from restaurant to restaurant. In ethnic
restaurants, the guest is greeted in the national/ regional greeting.

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 In case the restaurant staff is busy serving other guests, they must ensure that
even though they may not be physically free to welcome guest, they must
acknowledge their presence by a smile or a gesture to say “We will be with you
in a minute”. Never ignore the guests.

Find out if the guest has a reservation:

If yes -> Then escort them to their table and address them by their name,
should they not be satisfied with the table then offer alternatives.

If No -> then ask them for their preference of table and escort them to the
table. Guest should be led to their table, if there is a gesture towards the table,
it must be done with an open palm facing upwards rather than pointing a
finger on to the table.

Seating the guest:

 It is guests’ prerogative to choose where they want to sit or where their host
would like them to sit.
 Ladies must be seated first.
 Seating the guest on a chair Stands straight 9-12” behind the guests’ chair.
 Bring the right foot forward, with the knee touching the wooden skirting of the
seat in the middle. Hold the chair from both the hands from the sides of the
back.
 Lift the chair about 1’’ from behind and pull it back, ensuring that there is
adequate space for the guests to go between the table and chair.
 When the guest proceeds to sit down, move the chair slowly towards the guest,
till it is comfortable for the guest and rest the chair of the floor.
 It must be ensured that the chair is not dragged.
 Seating the guest on a sofa If space is not sufficient for the guests to move in,
move the table outside and place it back in position as soon as the guests have
sat down.
 If the table is heavy then the waiter must ask for assistance from his
colleagues, under no circumstances the guests’ help should be sought.

Pouring water

As soon as the guests are seated, the waiter must pour water. Guests’ must be
asked for their preference of water (regular, mineral, aerated, spring water) and
while pouring water following points must be kept in mind:

 Regular water poured from a water jug Jug should be clean with sufficient
water for the number of people on the table.
 Should be cold and room temperature as per the guest’s requirement.

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 Should be carried on an underliner or with a waiters’ cloth neatly folded to
ensure that the condensed water does not drip on the table.
 Water must be served from the right-hand side, ladies must be served first.
 Glasses must only be refilled when they are two-thirds empty.
 Mineral water poured from the bottle Seal must be opened in front of the guest.
 Should be carried in a cane basket and after pouring can be placed back on the
table.
 However, must be ensured that the service of water is done by the staff and not
be the guests themselves.
 Guests must be checked with, before opening a new bottle.

Order taking

Aperitif card must be presented to take drink order prior to presenting food
menu. Unless the food has been pre-ordered, as soon as the guests are seated,
they must be presented with the menu card.

 Presenting a menu card Present individual menu cards to the guests.

 Menu card must be presented from the right-hand side, open to the first page.
 Give 5-7 minutes to the guests to go through the menu.
 Check with the guests if they are ready to place the order, by inquiring “ May I
take your order Sir/ Madam” or “ Are you ready to place your order Sir/
Madam”? Stand straight at a position where it is convenient to talk to the
guests.
 Assist the guest in choosing the best dish on offer, use ‘suggestive selling’ or
‘upselling’ techniques.
 Takedown the order systematically on KOT (Kitchen Order Ticket) After taking
order, repeat the order.
 Take menu card back from the guests and put it back in place.
 Inform the guests of the approximate time it would take to serve the food.

Service of Food and Beverage orders

Service of Beverage:

 Beverages are served first.

 Always serve beverages from the right of the guest.
 While the guests are waiting for their meal, bread and butter must be served
immediately.
 Waiting staff must ensure that the same is replenished as soon as it is over.
 The guest should not have to ask for it.
 Before serving the food the waiters must ensure that the cover is appropriate,
should it need to be changed then it must be done before the food comes to the

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 table.
 This must be done discreetly, ensuring minimum intrusion and disturbance to
guest and with minimum cluttering. Food order must be announced before the
service.

The sequence of serving guest is as following:

1. Guest of honour is served first.

2. A lady in the party takes precedence over the male guest of honour.
3. Ladies must be served before Gentlemen.
4. Older people are served before younger ones.
5. The host must be served last.

Service of food:

 Pre-plated service of food must be from the right-hand side.

 Once the food is placed the covers must be adjusted if the tableware is
disturbed.
 Platter to plate or silver service must be from the left-hand side.
 Service of each course should be co-ordinated in a manner that the guests do
not have to wait for a long time between the courses.
 Guest must be asked whether the food is up to their expectation.
 It must not happen that in enthusiasm, 3-4 people go to the guest to ask if
‘everything is alright’! This may irritate the guest and may be an intrusion on
his privacy.
 Water and other food items must be served/ replenished as soon as it is over.
 Before removing anything from the tale, seek guest’s permission.

Clearance

 Used plates are cleared from the right-hand side.

 Plates are cleared after all the guests on the table have finished their meal.
 Indication for closing the meal is done by placing a knife and fork together
across the plate.
 Clearance is done by the right hand and collected on the left hand, by the ‘first
plate’ technique.
 Ensure that all the dishes are cleared from the table.
 Ensure that that cruet set, butter dish, bread boat, cutlery unused by the
guest is removed from the table.
 Do not remove bud vase ashtray and glasses from the table.
 All dirties should be taken for dishwashing except cruet set, which must be left
on the side station.

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 Crumbing

 Crumbing is done to remove spills or crumbs on the table after a course or

after the main course, prior to dessert being served.
 Carried out by a crumbing spade, crumbing brush or on a B&B plate with a
waiters’ cloth and a B&B knife to pick up gravies that might have fallen on the
tablecloth.
 Begin crumbing from the left-hand side, holding the plate on the left hand just
under the tabletop; gently sweep the crumbs on to the plate.
 Open the dessertspoon and dessert fork.
 Bad stains can be covered with a clean white napkin.

Dessert order/ Tea Coffee Order

Similar procedure as order taking a waiter can take the opportunity to suggest
Liqueurs or and other digestive as this time.

Presenting the check

 Checks must be presented only when asked.

 The waiter must bring the check-in a neat and tidy folder.
 Guest comment card should be in the folder.
 A pen must be given along with the check folder.
 When the guest is leaving the folder must be removed very discreetly.
 Tips must never be solicited (ask for or try to obtain).

Guest Feedback

Taking the Feedback from the guest about the food and service.

Farewell

 This is as crucial as welcoming the guest.

 Guest must be helped in getting up by pulling out the chair for them.
 Should be assisted with coats/ shawls.
 Must be thanked, Must be welcomed again. Eg: "Look forward to welcoming
you back to the restaurant”, “We hope that you visit us soon”.

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 Self-check

Identification
1. It Includes dinnerware, flatware, glassware and lines.________.
2. The Placemats, tablecloths and napkins are types of _______.
3. At the close meal, place your napkin on the ________.
4. When to begin eating?
5. When you have finished eating, place the knife and fork on?
6. Includes knifes, fork, spoons and serving utensils.
7. At the close of the meal, place your napkin on?
8. When drinking water, what part of the glass do you hold?
9. When you pass your plate for a second helping, the silverware
should?
10. In taking your place at the table, sit down from?

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SERVING IDEAS

Week 7

Information Sheet

THE ART OF GARNISHING

- A garnish is an item or substance used as a decoration or embellishment

accompanying a prepared food side or drink.
You may think that the garnishing of the dish is an afterthought, but
in reality, garnishing is a very important factor in making your dish
look presentable and desirable. It may look like a decoration that was
tossed on the plate just like that, but thinking in such a way is wrong,
and it doesn’t do justice to the art of garnishing a dish.
A garnish consists of an edible component like vegetables, herbs,
sauces, berries, or chopped fruits. It doesn’t just enhance the
appearance and the flavor of the food; it also adds additional
nutritional value to it.
Imagine two different situations – In one, you get served bread and eggs
for breakfast, and in the second, you are served a beautifully decorated
platter that consists of bread and eggs that have been garnished with
herbs and different seasonings. Which one would you prefer to eat?
Although the main items of both the dishes are the same, you will
probably opt for the garnished platter because of its visually appealing
aesthetics.
When we say that a garnish is a powerful tool that you can use to make
a simple dish stand out, we mean it. If you’re going to be hosting a
dinner party any time soon, we suggest you go through the garnish
ideas we’ve listed below. These ideas will make your party a hit, and
something that people will continue to discuss in the days that follow.

Importance of Garnishing

Visual Appeal- We can’t stress enough on how important it is to make

your food look visually appealing. Remember, it is always your eyes
that experience the food first. Garnish adds a pop of color and
excitement to any platter that catches your eye and makes you want to
taste the food. Garnish does not have to be fancy. Something as simple
as sprinkled parsley over steamed rice will make your food look more
appetizing.

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 Enhancement of flavor - You don’t just add an element for
garnishing. An element that is relevant to the food and the platter is
usually added. For example, adding a slice of lemon to a seafood
platter will add a tint of yellow to it. Not only does this give the meal a
pop of color, but the lemon juice serves the purpose of enhancing the
flavor, thus making the meal even more enjoyable.
Filling the plate - Sometimes, even after the food has been plated, the
plate looks empty and hence, unattractive. Nobody wants to be served
with an empty-looking platter for dinner. This is where garnish can
behave as plate filler. Adding a few sautéed vegetables with steak is a
perfect example. Also, if you are served a single slice of cheesecake
placed on the middle of a dish, it might look a little empty and may not
even seem worth the price, but when served with strawberry sauce, you
will enjoy the same slice with a lot more interest.
Identification of a dish - Have you ever found yourself wondering
what the orange-colored soup served at dinner is? Have you found
yourself wondering whether it is a carrot soup or a pumpkin soup?
Well, we all have been in the same boat at least once in our
lives. Garnishing can sometimes help in the identification of dishes. In
this case, a sprinkling of carrot or pumpkin over the soup will help the
diner identify the dish.

Types of Garnish

A lot of different ingredients can be used as garnishing.

11. Herbs and leaves – Many green leaves and herbs are used for
garnishing purposes. The most popular leaves and herbs that are used
include thyme, oregano, basil, chives, chervil, coriander, bay, etc. These
leaves don’t just add additional color but also a tempting aroma and a
characteristic flavor to numerous dishes.

12. Roots and Greens

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 Most of the time, greens are used as side salads on platters to fill
up the empty space. Endive, Butter crisp, and lettuce are
common greens that are used to garnish a number of dishes.
13. Edible flowers –

14. Fruits and vegetables - Lemon, lime, oranges, berries, grapes, radish,
and tomatoes are the most common fruits and vegetables that are used
as garnishes. They can be used as slices, wedges, or used for their zest.
15. Purees – Purees like tomato puree are often used for garnishing
purposes. They can be spread artfully on the platter or poured over the
food item. They add vibrant color, texture, and flavor to your dish.

16. Sauces and Syrups - A number of sauces and syrups are quite
popular when we talk about garnishing. BBQ sauce, teriyaki sauce,
and other similar sauces are often used with steaks and main courses
while chocolate and strawberry syrups are popular garnishes for
desserts.

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Garnish Ideas

Now that you are convinced that garnishes for food are something you should
never overlook, let’s have a look at some of the best garnish ideas that you
can use to spice up any dish that you make! If you’re throwing a dinner
party, these ideas will come in handy.

Always remember that garnishing is all about adding a little ‘extra’ to the
food to make it look tastier than it actually is.

1. Lemon decoration of glasses - You will be serving your guests with

some welcome drinks at the dinner party, right? Why not leave an
impression from that point onwards? Garnishing your guests’ glasses
with a lemon slice is a great idea to start with. Instead of serving a
glass of lemonade, a cocktail, or wine, add a slice of lemon as a
decoration to the glass and impress your guests.

2. Salmon canapé’s with a cream garnish

Salmon canapés are wonderful entrees to keep your guests busy and
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 entertained while they wait for dinner to be served. However, do you
think your guests would like to appetizers that don’t look appetizing?
The brain tells a person that what doesn’t look good won’t taste good.
Don’t forget to garnish your salmon canapés. If you are wondering how
to go about it, the addition of cream is the simplest thing you can do!
Not only will it enrich the flavor of the salmon, but it will also add a lot
of visual appeal to the dish by adding a bit of a neutral color to
contrast with the bright pink/orange salmon. This will take it from a
boring appetizer to a must-eat item on the menu.
3. Salad cake- The salad is a very important part of any dinner menu.
Although it may not be counted as a dish in itself, its absence is
strongly felt. This is why you cannot miss out on including a salad
option in your dinner party menu. Salads are colorful most of the time,
and that makes them aesthetically pleasing. But you can garnish and
decorate a salad further in the form of a cake to leave your guests in
awe.

4. Salad with a thai veg flower garnish – Thai garnishes are some
of the prettiest, most artistic, and the most complicated of all
garnishes. They involve the transformation of simple vegetables
into pieces of art. A vegetable flower is one of the most commonly
used types of garnish. Adding a tomato flower in the center of
your salad dish will deliver a powerful impact, not only in
appearance but in the impression that you leave on your guests
as well.

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 5. Soup with cream and parsley- Carrot and pumpkin soups are quite
popular and are often a part of dinner menus. People love the rich and
heavy flavor of carrots and pumpkins. However, what would make your
guests want to try the soup immediately? Garnishing your carrot and
pumpkin soup with cream and a sprig of parsley will do the trick. The
addition of different colors will make the soup visually appealing, and
your guests will want to dive into it right away!

Garnish used throughout a meal to add impact to food choices. Garnishes

might seem like decoration tossed on the side of a plate as an afterthought,
but they play a significant role in the diner’s experience of food. Usually
consisting of an edible component, garnishes brighten the plate, give a clue
to the flavor of the meal, complement the taste of the dish or fill empty space
on the plate. Garnishes can take many forms depending on the food they are
decorating. Herb, berries, chopped fruit, sauces or vegetable bits are possible
garnishes for foods.

ACTIVITY

Make a video and choose the type of garnish, do it at home.

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FOOD PREPARATION AND COOKING METHOD

Week 7-9

Information Sheet

THE STANDARD RECIPE

Standard recipe is a method of standardizing recipes in such a way so that

there is tight control on cost and quantity. Standardization should not be
allowed to stifle the individual chef’s flair.

A hotel can control quantities, quality and cost more easily. It is most useful to
use a standard recipe in a hotel where there are a number of chefs cooking the
food. The standard recipe lays down all the ingredients, method of production
and quantities used. It indicates the number of portions to be served. This will
determine the size of the portion of production control. A section giving
variation can be added to reduce the total number of recipes required.

Advantage of using a standard recipe

Provide consistent high-quality food items that have been thoroughly

tested and evaluated.
It controls portion size which is very important in costing a dish.
It is easy to determine the food cost of a particular dish.
It simplifies the pricing of a particular dish.
It reduces the possibility of error.
Using standardized recipes supports creativity in cooking.
The quantity of ingredients needed for production can be easily
calculated based on the information provided on the recipe.

Objectives of standard recipe

1. To determine the quantity and quality of the ingredient be used.

2. To obtain the yield obtainable from a recipe.

3. To determine the cost per portion.

4. To determine the nutritional value.

5. To facilitate portion control.

6. It helps in costing of dishes, pricing menus for the banquet.

7. It helps in uniform quality and taste.

8. Require less supervision.

9. Less training is required for a newly appointed employee.

10. Establishes food cost control.

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 Standard Recipe Card

Ingredients Quantity Unit cost Total cost Procedure

Total
Food cost data Output data Nutritional data Total Proportion
Total cost Fat
Cost per portion Calories
Cooking time Vitamins
Total Proteins
preparation
time
Garnish
Method of service

Common recipe elements in a standardized recipe

1. Recipe Name / Recipe Card Number / Section / Meal Pattern

Contribution: Include the name of the

recipe, the recipe card number, the section that the recipe should be

classified under (grains, meat and

meat alternate, etc.) and the contribution that one serving makes toward

the child nutrition meal

pattern. Example: Pizzeria Pizza Crust, B-48, Grains, 2.5-ounce

equivalents per portion.

2. Ingredients: Listed in order of preparation and specifies the type of food

used, such as fresh apples;

canned corn; macaroni (uncooked); ground beef (raw).

3. Weight and Measures: The weight and measures of each ingredient

used in both weight and volume

measure. Note: weighing ingredients is faster, easier and more accurate.

4. Procedure: Directions on how to prepare the recipe. Include directions

for mixing, number and size of

pans, cooking temperature and time, and the directions for serving.

5. Yield: The yield of a recipe should be recorded as the total weight or

volume produced per 50 or 100

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 servings (or another specified number of servings). Example: 50 servings:

23 pounds four ounces or 100

servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups.

6. Serving Size: List the number of servings that the recipe yields and the

portion size to be served.

Example: 50 – 1/2 cup servings. Consider including the suggested

portioning tools to use. Example: 50 –

1/2 cup servings (No. 8 scoops).

7. Cost per serving (optional): Determine the total cost to prepare the

recipe and divide by the number of

servings prepared to equal the cost of one serving.

8. Equipment and Utensils to Use: Listing of cooking and serving tools

needed to produce and

serve the food item.

9. Cooking Temperatures and Time: Appropriate temperature and

amount of time

needed for the highest quality product

Standard yield

The yield of a recipe is the number of portions it will produce. Yields can also
be expressed as a total volume or total weight the recipe produces.
Standard yields for the main, often higher cost, ingredients such as meat, may
also take into consideration portion cost and be determined in part by
calculating the cost per cooked portion.

Standard Yield Test

Trim Test: The trim test determines the excess fat that has been left
over by the butcher.

 Trimming Yield Percentage = Fully trimmed meat/ Meat before trimming

Ageing Yield: Certain cuts of meat are required to be aged for varying

length of time. Ageing causes to lose weight due to loss of moisture in the

meat. Normally 5% to 10% shrinkage occurs in the first two weeks of age

with lesser shrinkage upon further ageing. There is no convenient

method to determine the ageing yield percentage.

Bonning Yield: This yield gives you the amount of edible meat without

bones.

Cooking Test: All meat products will shrink during the cooking process

due to loss of moisture. The amount of shrinkage depends upon the

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 degree of temperature at which it is cooked. The method of cooking

affects shrinkage.

MAIN DISHES

Main course – is the featured or primary dish in a meal consisting of several

courses. It usually follows the entrée course.

- Determining whether you’re having a full course meals helps you plan
how long your dinner will take and can help you plan for costs. It might
even influence how hungry you let yourself get before arriving at the
restaurant.

What are the courses in a meal?

- Meals are divided into courses, which refers to items served together at
once. For example, soup and crackers are a course, as are a salad,
dressing, and bread served together. There is usually a pause in between
courses, and the parts of a meal are brought out in a specific order. For
example, if you order dessert and a main dish — two examples of courses
— your entrée will arrive before the dessert unless you specify you want
a different order.

Full course meals

Full course meals are made up of three courses: an appetizer, main dish and
dessert. Also known as a three-course meal or a standard course meal, you will
sometimes see restaurants offering a full menu with these three items. You can
add more courses to a full course meal. This will add to the course length, so a
four-course dinner will include as appetizer, main dish and dessert but also a
fourth course- hors d’ oeuvres- served before the appetizer. If you choose a five-
course dinner, you’ll get a four –course meal with a salad after the appetizer,
before the main dish. You can adapt the number of courses to suit you
occasion.

In total, you can have up to 12 courses, which will arrive in the following order;

 Hors-d'oeuvres
 Soup
 Appetizer
 Salad
 Fish
 First main dish
 Palate cleanser course
 Second main dish
 Cheese plate
 Dessert
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  Post-meal drinks and pastries

How to eat 5 small meals a day

1. Plan ahead- five meals a day equals breakfast, lunch, dinner and two
snacks. To do this right, you need to plan what you’ll eat every day for
each “meal”. And need to schedule eating every 2 to 3 hours.
2. Stock up – face it: you’re going to grab whatever food is closest. So
stock up on veggies, fruits, healthy carbs, lean protein, and low-fat
dairy products such as milk, yogurt and cottage cheese.
3. Go for taste – choose snack foods that will sustain you and taste good.
Remember, healthy food can be satisfying.
4. Whip up a smoothie- blend fruit, milk, yogurt and a little honey for a
sweet, filling snack packed with vitamins, fiber, protein and calcium.
5. Combine carbs and protein to stay full longer- try whole wheat toast
with peanut butter or hard-boiled egg; whole-grain pasta with olive oil
and chesse; or oatmeal with fruit; milk and honey. Or make yourself a
big pot of sop to heat up for lunches or snacks.

- The main dish is usually the heaviest, heartiest, and most complex or
substantial dish in a meal. The main ingredient is usually meat, fish or
another protein source. It is most often preceded by an appetizer, soup or
salad, and followed by a dessert.

PRINCIPLES OF FOOD PREPARATION AND COOKING

Why is it important to eat safe food?

- If we eat safe food our heath will be protected, we are less likely to get
sick and we are more likely to stay healthy and productive.
- You need to be able to advise people in your community about correct
methods of food handling and preparation to ensure that food is safe to
eat. The key principles for safe food preparation are outlines below.
 Choose foods that are not easily damaged by transportation, accidents
or by storage.
 Cook foods thoroughly, especially meat because this can help to kill
any microorganism that might be present in the food.
 Eat cooked foods immediately after they are cooked, rather than leave
them out and eat later. Delays in eating cooked food can lead to the
growth and reproduction of microorganisms in the cooked foodstuff.
 Store cooked food carefully at an appropriate temperature. It should
either be kept cold, ideally in a refrigerator, or it should be kept hot.

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  If food must be reheated, be sure to reheat it thoroughly.
 Avoid contact between raw and cooked food.
 Wash hands properly before handling food and before eating.
 Keep all kitchen surfaces and utensils meticulously clean.
 Protect food from animals including insects, rodents and other
animals.
 Use safe water in food preparation and for washing fruits and
vegetables to be eaten raw

4 principles regarding food handling, cooking and storage

1. Clean- wash hands and cook/preparation surfaces often.

2. Separate- to prevent cross- contamination between food and cooking
items, separate them.
3. Cook- cooks foods to the proper recommended temperature to kill
bacteria.
4. Chill- refrigerates food and ingredients promptly after use and eating.

Principles of cooking

- Cooking is defined as the transfer of energy from a heat source to food.

This energy alters food’s molecular structure. Changing the taste, aroma
and appearance of food. The method you select gives the finished
products a specific texture, appearance, aroma and flavor.

Effects of heat
 Proteins coagulate –as proteins cook they lose moisture,
shrink and become firm.
 Starches gelatinize – when heated, starch granules absorb
water causing them to swell, soften and clarify.
 Sugars caramelize – food cooked by moist heat does not get
enough heat to caramelize.
 Water evaporates – as water molecules are heated and move
more rapidly they will evaporate and cause foodto dry out
during cooking.
 Fats melts- since fat do not burn until high temperatures it
can be used to cook and brown food.

Cooking method

1. Dry- heat cooking- use air or fat.

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 - Broiling: uses radiant heat from an overhead source to cook food.
- Sautéing: uses conduction to radiate heat from flame to pan to fat
to food.
- Pan-frying: heat is transferred using conduction at first via the
flame, the pan and the larger amount of fat in the pan to the food.
- Deep- frying: uses both conduction and convection to transfer
heat energy to food.
- Roasting and baking: food is surrounded by heat in an enclosed
environment.
- Grilling – heat source is beneath food to cook. It can be electric,
gas, wood or coal.
2. Moist heat cooking- use water or steam
- Poaching: submersion method: food is completely covered in
liquid.
- Simmering: used for food that needs to be tenderized by longer,
slow cooking.
- Boiling: uses convection to transfer heat energy.
- Steaming: used to cook delicate tender food such as seafood,
vegetables and fruit.
3. Combination cooking – combine dry and moist heat together
- Braising : combines dry heat method of sautéing to brown surface
of a large cut of meat and dry heat method of roasting and the
moist heat method’s of steaming and simmering to break down the
connective tissue if the meat.
- Stewing: used to tenderize smaller pieces of tough cuts of meat.

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 Activity

1. Make a video at home

2. Choose a cooking method and apply.
3. Discuss the procedures while doing it.

Meal Management page 102

THE FILIPINO FOOD

Week 9-10

Information Sheet

FILIPINO STYLE

- This is used by many Filipinos. It is a table service without a

waiter/waitress. All courses are serves on the table with serving spoon for
each course. Diners remain seated throughout the meal and are expected to
serve themselves.

How to eat like a true Filipino

- Anyone who’s been to the Philippines knows how much Filipinos love to
eat. Food is more than just physical nourishment. It is a huge part of
culture, community, and celebration that they very much enjoy sharing
with anyone willing to partake. Read on and learn how to immerse
yourself through this vital component of Filipino life.

Eating is treated as social affair

- Rarely will people see members of a Filipino family eating at different

times of the day or eating while fixated solely on the TV screen. This is
because mealtime in Filipino households is supposed to bring the family
together. It is the time to talk, tell each other about their days, and really
just interact with one another. Food in the Philippines brings people
together. This is also the reason a feast is always at the center of any
Filipino celebration.

Eat three big meals and several smaller ones in between

- Many people are surprised

at just how
much Filipinos eat in a
day. Breakfast, lunch, and
dinner are all typically big
meals (a Filipino
breakfast, for example,
consists of rice, eggs, and
meat). But don’t think
these are enough to satisfy the Filipino appetite. Several snacks, what
Filipinos call merienda, are also eaten in between these big meals. These
snacks are basically anything that isn’t eaten with rice (i.e., sweets,

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 pastries, sandwiches, noodles, etc.).

It isn’t a meal without rice

- Filipino meals are usually served with a big bowl of rice and several
viands in the middle of the dining table. Rice will always be present. This
is also why viands or ulam (anything eaten with rice) in the Philippines
are always very rich in flavor because the rice’s neutrality will balance it
out.

Eat with a fork and spoon

- Eating with a spoon instead of a knife is much easier for Filipinos as

there is more room for the rice to rest. Although knives are usually
placed on the table at restaurants, most Filipinos have mastered how to
cut meat using only the edges of their spoon, leaving little use for the
sharper utensil unless bigger cuts of meat, like steak, are served.

Know proper food formation on the plate

- Funnily enough, Filipinos also have a default way of how the food on
their plate is arranged. The rice is centered at the bottom of the plate,
close to the eater, and the viands are arranged around it. This is the
most convenient way since Filipinos will normally take a bit of the viand,
pushing it onto their spoon with the fork, and then portion off a a bigger
amount of rice and pushing it towards their spoon. Such arrangement
requires little utensil movement, mostly needing to only go across the
middle area of the plate.

know how (and when) to eat with your hands

- A common Filipino joke is that food tastes better “‘pag kinakamay” (when
eaten with the hands). Though this probably doesn’t alter the taste of the
food (if you have clean hands, that is), what it does is that it makes the
eating experience much more immersive and fun. It also makes things
easier when eating seafood and meats with a lot of bone. While peeling
things like shrimp normally requires both hands, the actual eating part
only really calls for the use of one.
- The viand and rice are first portioned off on the plate and then brought
together by the four tallest fingers. The thumb further pushes the food
towards these fingers to make them more compact, and supports it as
the hand is brought up to the mouth. And finally, the thumb moves from
supporting the food to pushing it from behind, and into the mouth.
Although nowadays, eating with your hands is usually done in the
comforts of your own home, at community fiestas, or when amidst
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 comfortable company. Rarely do people eat with their hands in
restaurants unless it’s a special seafood or “boodle fight” style
restaurant.

Get creative with sawsawan or condiments

Filipinos are very fond of eating their ulam with sawsawan (condiments) since
they enrich the flavor of the dish. Among the most famous kinds are fermented
shrimp paste, banana (yes, banana) ketchup, and combinations of soy sauce
and kalamansi (lime), fish sauce and kalamansi, and vinegar and chilli.
Different people have different preferences but the ulam + sawsawan pairings
will depend on their tastes, based on how well one complements the other. So a
sweet meat will most likely be paired with vinegar (sour), and a plain tasting
kind of fish might be paired with soy sauce (salty) and kalamansi (sour).

No animal part goes to waste

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Filipinos don’t like wasting food and are ingenious when it comes to making
sure no animal body part goes to waste when cooking up a dish. In fact, the
nationally-loved dish sisig, made mostly of the parts of a pig’s face, was first
created in an attempt to make use of the unwanted cuts thrown away by what
was then a US Air Force Base in the country. So don’t be surprised to find
entrails mixed into several Filipino dishes.

Be an adventurous eater

Sure, many Filipino delicacies can appear unusual to some — not everybody
eats developing bird embryo or skewered chicken intestines. But to be able to
truly immerse yourself in the rich food culture in the Philippines, it’s very
important to be a fearless eater, willing to try everything at least once. It’s easy
to turn things away when you’ve already given it a chance and decided that it’s
not for you. But otherwise, don’t knock it ’til you’ve tried it.

Invite people to eat with you-whether you mean it or not

In the country where instead of “how are you”, people greet each other with
“have you eaten?”, it is also common courtesy to invite someone to eat when
you’re eating. So for example, if someone were having lunch in the office
pantry, and his colleague happened to walk in for a glass of water, the guy
eating would normally say, “Tara, kain (Let’s eat),” simply out of courtesy. To
which, the other person would reply something along the lines of “Later,
thanks,” or “Thanks, but I just ate.”

Avoid taking the last piece of food on a serving plate

While doing otherwise isn’t exactly offensive, the practice of not taking the last
pieces of food from the center of the table is subconsciously practiced by most
Filipinos. This is mostly out of shyness in case anybody else at the table is still
hungry. Among close friends and family, it’s more common for someone to
lightly and jokingly announce that he’ll be taking the last piece upon doing so.
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While in less intimate circles, someone who wants the last piece might first
offer it around the table, and after several refusals, only then take it for
himself.

PREPARATION OF SOME FILIPINO DISH

Philippine cooking is surprisingly simple; no special utensils are needed. Even

a wok, which is commonly used in the Philippines and is almost essential for
Chinese cooking, can be done without for most Philippines dishes.No special
skills are needed, either. If you can prepare American dishes, you can prepare
the food of the Philippines. In fact, most of the dishes that follow are either
sauteed or stewed. Other dishes are boiled, braised or fried. Baked dishes are
rare, which is perfectly sensible for a tropical cuisine.

 Adobo - cooked in vinegar, soy sauce and garlic

 guisado – sautéed
 sinigang – boiled with a sour fruit or vegetable
 paksiw – cooked in vinegar and garlic
 estofado – prepared with a burnt-sugar sauce
 ginataan – cooked in coconut milk
 rellanado – stuffed
 sarciado – a sauce

Two styles of preparing food in the Philippines are part of the cuisine not only
because of their delicious taste but also because they keep well without
refrigeration. Dishes cooked adobo or sinigang style are preserved because of
the effect of vinegar or souring ingredient. In rural tropical areas, this makes
storing leftovers possible. Dishes prepared in both these manners seem to
improve when stored, so it is a good idea to prepare large amounts to ensure
having leftovers. In many of the recipes that follow, vegetable ingredients that
are used may be difficult to locate in ordinary food stores or supermarkets. But
most major metropolitan centers have “chinatowns” or Oriental neighborhoods
where all the ingredients can be purchased. In small cities, “Oriental stores”
can often be located by checking the local Yellow Pages under Oriental or
Filipino stores. One of the ingredients that may prove difficult to locate is patis.
Patis is a very salty, thin, amber-color fish or shrimp sauce that is sold in
bottles under various brand names. Nuoc mam is the Vietnamese equivalent,
and nampla is the Thai equivalent.

Though patis is commonly used in many dishes in the Philippines, it is marked

as an optional ingredient in all the recipes in this book because the flavor it
imparts takes some getting used to. Its pungent odor and strong flavor put it
into the category of “acquired tastes.” Salt is its closest and best substitute.

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Among the other ingredients commonly used in Meat Dishes that are not
readily available in local food markets but that may be found in Oriental or
Hispanic food stores are the following:

 Coconut milk and coconut cream can be bought in 6- or 12-ounce cans.

 Anatto seeds, commonly known in the Philippines as achuette or achiote,
may be bought in 4- or 8-ounce bottles.
 Banana blossoms or flowers are clusters of matchlike flowers found
inside a banana pod. Dried banana blossoms are sold in most Oriental
food stores.
 Bagoong, or shrimp paste made from small salted and fermented
shrimps, is sold in jars in Oriental food stores.
 Chorizo de Bilbao, a Spanish sausage used in most Spanish influenced
meat stews, is sold in most Hispanic stores; however, a good substitute
is pepperoni or any other spicy sausage like the Polish kielbasa.
 Dried Chinese mushrooms and Chinese sausages can be bought in most
Oriental food stores. Salted black beans can be bought in cans or
packages, also in Oriental food stores.

Other Oriental ingredients such as bean curd, Chinese cabbage, a Chinese

vegetable called bak choy and even some Chinese egg and bean noodles are
now available in local food markets in big cities on the East and West coasts
of the United States.

Even though some of the more exotic vegetables called for in some dishes
simply are not available in the United States, adequate substitute are
everywhere. For the most part, all the ingredients and spices can be found
in a well-stocked food market.

Cooking method

Filipino Cooking Methods are cooking processes consisting basically of

boiling (nilaga), grilling (ihaw), roasting (lechon) and steaming (halabos). These
four Filipino cooking methods are the foundation of Filipino cookery. Although
the present cooking methods seem complex with varied influences from the
Chinese, the Malay, the Spanish and from other foreign settlers of
the Philippines, Filipino cooking methods are still distinct and simple.

 Typical of a Nilaga or boiled dish that is best-loved

bymany Filipinos is bulalo. It consists of boiled leg bone marrow with
cartilage attached, meat and cabbage.
 Ihaw or grilling is the best means of preparation for cooking fish,
chicken, and meat. It is cooking directly on the heat of fire from the
charcoal.
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  Lechon or roasted pig is one perfect example of roasting which is found
in most Filipino fiestas, and other important celebrations. Chicken meat
is also roasted and is known as lechon manok(roasted chicken).
 Steaming is done in a bowl-shaped pan and the dish is wrapped in
banana leaves or foil to preserve its flavor and moisture. It was also one
of the ancient ways of preserving food done by theFilipinos.
 Adobo was already practiced before refrigeration became a common
practice. It is a special Filipino dish consisting of pork, chicken, fish,
seafood or vegetables in vinegar with garlic and pepper.
 Kinilaw or preserving raw fish, meat and also vegetables through
marinating or cooking it in vinegar, salt and pepper. The Visayans are
known for kinilaw na isda or fresh fish. Kilawing kambing (goat steeped
in vinegar and spices ) is popular among Ilocanos and Pampangos.
 Ginataan is another distinctive Filipino cooking method and term. This
is a Filipino term for any dish cooked in coconut milk.
Many ginataan dishes are prepared and preferred by the Bicolanos.
Best-known are the Ginataang Puso ng Saging and Hipon sa Gata.

Cooking methods in the Philippines may appear strange to foreigners at first

glance. This is because of the complexity of Filipino foods due to its varied
origins such as Malay, Chinese and Spanish. Yet, these cooking methods are
rather simple. Here is a list of Filipino terms relating to cooking methods.
 Adobo/Inadobo- In soysauce, vinegar and garlic. It could also refer to
just roasting on a wok or frying pan, with light oil, garlic and salt, as in
“adobong mani” (peanut adobo).
 Babad/Binabad/Ibinabad- To marinate or soak in vinegar or wine and
oil with various spices and herbs before cooking
 Banli/Binanlian/Pabanli- Blanched or plunging in boiling water or
steam to remove skin and soften food
 Bagoong/Binagoongan- Cooked with bagoong (fermented fish paste)
 Binuro- Fermented
 Busal/Pabusal- Toasted with garlic and a small quantity of oil
 Daing- Marinated with garlic, vinegar and black pepper. Sometimes dried
and usually fried before eating
 Guinataan- Cooked with coconut milk
 Ginisa/Guisado- Sautéed with garlic, onions and tomatoes
 Halabos/Hinalabos- Mostly for shellfish. Steamed in their own juices,
but also at times with lemon
 Ihaw/Inihaw- Grilled
 Kilawin/Kinilaw- Marinated in vinegar or calamansi juice along with
garlic, onions, ginger, tomato and pepper
 Nilaga- Boiled over a period of time, sometimes with onions and black

Meal Management page 109

 peppercorns
 Lasing/Nilasing- Cooked with an alcoholic beverage
 Lechon- Roasted over a spit or thin rod
 Minatamis- Cooked with sugar, or with other sweeteners
 Pakbet/Pinakbet- To cook vegetables (usually string beans, squash and
many others) with bagoong
 Paksiw- Cooked in vinegar
 Pangat- Boiled in salted water with tomatoes
 Pinikpikan- Peculiar preparation where the chicken is beaten alive
before being slaughtered
 Prito- Fried or deep fried. From the Spanish “frito”
 Pasingaw- Steamed, usually with a banana leaf
 Tapa- Refers to marinated meat and then dried and fried afterwards
 Tinapa-Smoked fish
 Sarciado- Cooked with a thick sauce
 Sinangag- Fried rice
 Sinigang- Boiled, usually with a tamarind base. Other variants are
guava, raw mangoes, calamansi and almost any other sour fruit
abundant in the locality
 Tosta/Tinosta- Toasted
 Torta-To cook with eggs in the manner of an omelette
 Totso- Cooked with fermented black beans

Native filipino set up

Meal Management page 110

Meal Management page 111
 Activity

Instructions

1. Cook at least 3 Filipino dishes and make native Filipino

set up.
2. Make documentations while doing so.

Meal Management page 112

 REFERENCES

 https://www.purchasecontrol.com/blog/purchasing-
process/https://www.purchasecontrol.com/blog/purchasing-process/
 https://www.google.com/search?source=hp&ei=2JMcYIukHbzfmAXY6J
mIBQ&q=table+liner&oq=TABLE+LINER&gs_lcp=CgZwc3ktYWIQARgAMg
IIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyBAgAEAoyAggAOggIA
BDqAhCPAToFCAAQsQM6CAgAELEDEIMBOggILhCxAxCDAToOCC4QsQ
MQgwEQxwEQowI6CwguELEDEIMBEJMCOgUILhCxA1CEqhhY08UYYO
PbGGgEcAB4AIAB4AGIAdEQkgEGMC4xMy4xmAEAoAEBqgEHZ3dzLXdp
erABCg&sclient=psy-ab
 https://deepplate.bauscherhepp.com/blog/the-origins-of-silverware
 https://www.etiquettescholar.com/dining_etiquette/table_setting/place_
setting/dinnerware/plates.html#dinner_plate
 http://www.innattheoldesilkmill.com/centerpieces-important-reception/
 https://etiquette-ny.com/dining-dos-and-donts/
 https://hmhub.me/standard-recipe/
 https://theculturetrip.com/asia/philippines/articles/how-to-eat-like-a-
true-filipino/

Meal Management page 113