one of the most important activities in home and in any food establishment.

ESSENTIAL GUIDELINES OF AN EFFECTIVE PURCHASING PROGRAM

a series of activities that start from washing, peeling, and cutting of good quality foods for cooking.

is a composite of several criteria determined by stimuli coming from food and the attitude attached by the consumer to the food.

is considered good to eat if it is nutritious, palatable, sanitary, digestible, and economical.

FOOD CLASSIFICATIONS

includes meat, poultry, fish, milk, eggs, and many raw fruits and vegetables. all cooked foods are considered perishable foods.

these foods, if properly stored and handled, may remain unspoiled for six month to about one year.

food such as sugar, dried beans, spires and canned good do not spoil unless they are handled carelessly.

is a list of prepared foods offered to customers from which they choose their needs.

is an important aspect of any food service operation. It includes activities that involve developing well balanced menus, purchasing food supplies, preparing, and serving food.

an outline of food to be served for each meal. It incudes the three meals of the day; breakfast, lunch, and supper. In some restataurants, in between meals or snacks are included.

KINDS OF MENU

printed list of food items offered in a restaurant. it reflects the image of the restaurant and must be attractively displayed, well balanced, and easily read. The language used in menu card help customers with their food choices, especially with unfamiliar or foreign sounding dishes.

Types Of Menu Cards

this menu is a set menu and is suitable for small to medium sized functions.

____ menu has been pre-determined usually by the host of the function or event.

this term means "from the card". This type of menu includes several sections including entree, main, and dessert which the customer can select any combination from as they wish

Guidelines to keep food safe

factors of menu planning

objectives of an effective purchsing program

factors that affect food quality

when a recipe is made with a different proportion of ingredients to account for a different number of people than the recipe feeds.

is a procedural text which logically sets out the steps required to create a

In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are divided into the following groups.

those in which heat is conducted by hot air, hot metal, radiation, or hot fat. Such methods of cooking are baking, steaming, grilling, and roasting.

food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space acts on the food and cooks it.

method of cooking where high heat is applied directly above or below the food such as a barbecue or in a grill pan over high heat on the stove top. seals in the flavor of the food creating a rich, smoky taste.

method of cooking where direct heat is applied the food. The heat seals the outside part of the food and the juice inside or chicken.

method of cooking food in hot fats or oils usually done with a shallow oil bath in a pan over a fire or deep fat frying. This is a method where food is completely immersed in a deeper vessel of hot oil.

method where food is cooked in a frying pan with a little amount of oil or fat.

method where a lot of oil or fat is used to cook the food. The oil or fat is usually put into a deep pan and heated to a boiling point

-method of cooking where meat cutlets, fish, or chicken pieces are marinated with spices and tenderizers before they are cooked. A sheet of metal with stands is heated up and coal is used to cook the food. The food is then turned over a couple of times before it is dished out.

method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted.

cooking method in which food is cooked directly under high heat. Scallops or steaks can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior.

method of cooking that uses a small amount of fat in a shallow pan over relatively high heat. The oil is heated and the ingredients added in succession. The ingredients are usually cut into small pieces or thinly sliced to facilitate quick, even cooking.

These methods are those in which heat is conducted to the food product by water or water-based liquids such as stocks and sauces or by steam.

most common and simplest method of cooking. With this method of cooking, enough water is added to food and then cooked over the fire. The action of the heated water cooks the food.

cooking method where ingredients-often including fish-are placed in a bag made of parchment paper before being baked in an oven.

method of cooking where food is cooked above boiling water so it actually cooks in the steam that rises off the water resulting in crisp and brightly colored vegetables that retain a lot of their nutrients.

-involves a quick dip into boiling water just to remove some of the rawness or bite of delicate vegetables.-involves a quick dip into boiling water just to remove some of the rawness or bite of delicate vegetables.

method of gently cooking food in a covered pot with just a small amount of acid ingredient like lemon juice and some herbs. The pan is covered to absorb the steam released by the liquid during the cooking process.

method of cooking food in boiling water for only a short amount of time to retain the color, help preserve nutrients, and to firm foods such as vegetables.

type of moist-heat cooking technique that involves cooking by submerging food in liquid, such as water, milk, stock, or wine.

These are methods that incorporate both dry- and moist-heat cooking.

a slow cooking method where ingredients are seared or browned in fat or oil and then simmered in a small amount of liquid until tender.

method where food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced, or cubed and added to the pot.

dry heat methods

moist heat methods

combination cooking method

pronciples of successful dining operations

arranged around the front of the house (area that is visible to the publie) and the back of the house (area reserved farthe staff.

—-where foods that are boxed, tinned, or in sacks are stored. Tea, coffee, chocolate, sugar, fruit juices, preserves, biscuits, etc. are stored here.

contains perishable foods such as meat, poultry, fish fruit, and vegetables.

-where tablecloths, napkins, place mats, aprons, waiters' cloths, table skirts, table covers, glass towels, bread baskets, menu holders, etc. are kept clean and ready to use.

-contains complete stocks of silverware, chinaware, glassware, cutlery, ice buckets, coolers, bowls, trays, etc.

-part of the service area equipped with dishwasher and drying appliances used by the staff to wash glasses, pots and pans, cutlery, plates, cups and saucers, etc.

a store room includes

A typical hotel dining room is furnished with tables, chairs, and storage furniture for trays and tableware. A counter for serving hors d'oeuvres, shellfish, juice, or salads may also be used for the service of soup and sandwiches, or beverages and desserts.

Many restaurants allot space for sideboards or serving stands. Special shelves may be provided for other dining room needs. It is essential to have items such as tableware, china items, water and wine glasses, cups and saucers for tea and coffee, coffeepot, hot water burners, ice, table linen, butter plates and different condiments comprising of sauce, syrups, sugar, vinegar and oil, relish, salt, etc.

GUIDELINES IN SETTING UP FURNITURE

RESTAURANT STYLES OF SERVICE

arrangement of plates, silverware, and glassware on a table

requires that the cutlery for the meal is laid before each course is served.

considers that cutlery should be arranged so that each course is catered for.

table setting styles

Foods are arranged on tables and guests move along the line to serve themselves.

This table setting is designed for everyday use and is suitable for any meal.

Table setting typically done for festive family dinners, holiday celebrations, weddings, and semi-formal events.

means "from the card".

menu consists of two to three courses chosen by the host of the event.

menu is a popular option in establishments such as hotels, pubs, and clubs where a large number of guests look for good food and value for money.

—this type of menu is suitable for establishments where regular customers are served.

most common type of menu that remains unchanged for a long period of time.

type offers several courses (usually with choices) for one fixed price.

translates to "of the day,"

Factors of Meal Servicr

main methods of service

meals served to seated guests

meals collected by guests

delivered meals

elegant way of decorating tables

types of table skirts

helps set the theme of the decorations and brings extra decorations to the room. It refers to any central or important object in a collection of items.

improves the ambience of any occasion such as a wedding, birthday, or other events.

STYLES OF FLOWER ARRANGEMENTS

emphasizes the lines in the floral arrangement.

emphasizes the use of many flowers in the floral arrangement.

uses no rules at all and based on the taste of the floral designer.