Menu and

Product
Knowledge
Managemen
t
 1

COURSE PROFILE
Course Title: Menu and
Product
Knowledge
Management
Name of the Faculty: Michael D. Cristuta

CourseCode: Menu101 Units: 3 units

No. of Hours: 54 Hours

Trimester: Third Trimester Academic Year:
2020-2021

Course Description:

Menu and Product Knowledge Management in

Food Service Management is designed as a
specialization course aimed to understand the
theories and concepts of planning, organizing,
controlling, and evaluating of meal service and
product knowledge management in food and
service operations.

2
COURSE LEARNING OUTCOMES
At the end of the course, the students
are expected to:
1.Understand the concepts and theories
of menu or meal and product
knowledge management.
LO1 Planning Meals or Menu
LO2 Guide to Planning Nutritious
Meals
2. Explain The Food Pyramid
LO1 Sources and Functions of Food
Nutrients
LO2 Food Groups: Sources and
Functions
3. Differences in Food Habits
LO1 The Food Budget: Guide for
Economical Meals
LO2 Procedure in Menu Planning

3
4. Demonstrate in Meal
Preparation LO1 Organizing Menu
LO2 Control in Menu Management
LO3 Evaluating Food Product
Management
 4

Learning Material
Usage
This module on Menu and Product
Knowledge Management for BTVTED
program major in Food Service
Management is designed as a specialization
course aimed to understand the theories
and concepts of planning, organizing,
controlling, and evaluating of menu
management. It is a training program that
specialize the meal preparation, product
knowledge, food pyramid, food habits, and
perform menu planning holistically.

At the end of the module, learning

assessments such as task sheets, job
sheets, and post-test are attached to
determine the test of your cognitive,
affective, and psychomotor skills.

5
Students are required to read thoroughly
and analyse the information’s in each
learning module before answering the
assessments. If there are contents that are
imprecise or vaguely presented, do not
 hesitate to ask your instructor through the
contact details provided on your module.

“An investment in knowledge pays the

best interest.”- Benjamin Franklin,
writer

COURSE CONTENTS
Preliminaries-----------------------------------------------------------1-8
Introduction-----------------------------------------------------------9-11

Menu Management--------------------------------------------12-13

Principles in Planning Menu----------------------------------14-16

Food Pyramid--------------------------------------------------18

Sources and Functions of Foods-----------------------------19-22

Differences in Food Habits------------------------------------23-25

Food Groups, Sources, and Functions----------------------23-25

Food Budget: Guide for Economical Meals---------------29-31

Procedures in Menu Planning------------------------------32-24

Universal Tips in Menu Planning----------------------------35

Organizing Meal Preparation---------------------------------36-37

Control in Meal Management-------------------------------38-44

The Food Product-----------------------------------------------45-46

Safety Tips in the Kitchen--------------------------------------46

Evaluating Meals-------------------------------------------------47-51

Activity Sheets

References

Lesson 1
 MEALS &
MENU
PLANNING

What is Menu?

Introduction
Menu is the statement of food and beverage items available or
provided by food establishments primarily based on consumer
demand and designed to achieve organizational objectives. It
represents the focal point around which components of food
service systems arebased. The menu is designed carefully what the
outlet wants to cater for, keeping in mind the type of clientele. The
main advantage of a well-planned menu is that it leads to consumer
satisfaction. It also helps to motivate the employees for a
responsible and successful service
8
The Origin of Menu

Originally the "bill of fare", as it is termed in English, or

menu in French, was not presented at the table. The banquet
consisted of only two courses, each made up of a variety of dishes,
anything from 10 to 40 in number. The first 10-40 dishes were
 placed on the table before the diners entered- hence the word
entrée- and, when consumed were removed or relieved by 10-40
other dishes- hence the words relevés and removes came into
existence.

What is Menu Planning?

Menu planning is the most important aspect of planning and

organization in the foodindustry. It is an advance plan of a dietary
pattern over a given period of time.

Menu planning is one of the important managerial activities of food and

beverages operations executed by a team comprising the
entrepreneur/proprietor, the restaurant manager, and the executive chef.
In a large hotel, the general manager and the food and beverage (F&B)
manager will also be members of the team. In welfare catering
operations, the head of the institution, the catering manager, and the
finance manager will be involved. Menu planning calls for careful
thought on many factors that would determine the success of the F&B
operation. Menu forms the basis or acts as a guide upon which all other
managerial and operational activities of F&B operations rest on.

POINTS OR FACTORS TO BE CONSIDERED WHILE

PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the

following aspects should be considered by the team while planning the
menu:

1. Operations hour
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The team must consider policy on operation hours of the business while
planning menu. If itis operating throughout the day from morning 7
tonight I l, then all dishes required during breakfast, mid-morning,
lunch, evening snacks, dinner, and so on, should be included. If it is
going to be operational only during lunch and dinner, then the menu
should be planned accordingly.
During lunch hour operations, guests expect quick service or
business/executive lunch, which should be taken into account.

2. What to serve?
 The policy of the management may not permit the inclusion of beef,
pork or any of the non. vegetarian dishes, genetically modified food,
and so on. Dishes included in menu should be the framework of the
establishment's policy.

3. Production process

The type of production process the business is going to implement,

such as traditional partie system centralized production, cook-chill,
cook-freeze, and sous-vide, and so on, should be taken into account
while planning the menu.

4. Use of convenience products

Convenience products of many categories, from ones requiring some

amount of final preparation in the kitchen to ready-to-eat forms, are
available in the market. The team must consider policy on usage of
convenience products.

5. Style of service

Menu should be planned taking into account the style of service to be

implemented. For example, buffet, silver, American, tray service,
takeaway, and so on.

6. Type of menu

The type of menu to be implemented in operations should be borne in

mind while planningthe menu. The la carte menu will offer extensive
choice under each category and table d'hôte menu will have a set number
of courses with a limited choice at set price.
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TYPES OF MEALS

Food and beverage service is about serving the customers when they are
hungry. However F&B outlets offer a typical variety of food depending
on customers demand,type of operation, location etc. The most
important meals of the day are:
 (i) Early morning tea [EMT]: Most often these orders are
placed with the room service and it consists of a choice of
tea and coffee served with cookies or biscuits. Service is
expected to be fast and timing of this meal is from 4.am to
6.am in the morning.
(ii) Breakfast: Breakfast, Elevenses, High tea and Supper are
considered the subsidiary meals of the day. Whereas Lunch
and Dinner are the two main meals. Although light (lite), the
smaller meals fulfill nutritional requirements of and
when required if properly planned, divide the day into even
food breaks. Breakfast is considered as one of the most
important meal nutritionally.
(iii) Brunch or elevenses: The word 'brunch' comes from a
combination of lunch and breakfast. It refers to a heavy
meal eaten around 11 am by guests who wish to skip lunch
or those who hate missed breakfast. Today brunch has
become very popular in coffee shops and multi-cuisine
restaurants, especially marketed extensively on these days.

Lunch and Dinner: These are main meals of the day. All F&B outlets
cater to these meals. The variety of service differs from buffet and pre
plated in coffee shops, silver service in multi-cuisine restaurants.

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Menu MANAGEMENT

Menu management is the process whereby resources, both

material and human, are used to obtain goals that have to do with
feeding the individual or the group. It involves planning, organizing,
controlling and evaluating the meal service. These are tasks directly
associated with the health, welfare and happiness of the individual or
the group. What people eat and the conditions under which the
meals are served should always be considered to realize the goal of
meal management. To be exact, the goal of meal management is to
provide food that will ensure the physical and mental growth of the
person, his social development and well-being, with a reasonable
expenditure of available resources. The goals are specifically
categorized as good nutrition, planned spending, satisfying meals,
and controlled use of time and energy.

1. PLANNING MENU
Planning menu includes not only the listing of foodsto serve
during a meal, known as the menu, but also these activities as
well:
1. planning the food budget;
2. planning for food purchase, choosing the market, buying
andstoring supplies; and
3. planning for preparing and serving meals.

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FACTORS TO CONSIDER IN PLANNING MEALS/MENU
In planning meals, the following factors should be considered:
1. Nutritional adequacy — or the provision of palatable foods that
are rich in essential nutrients. Nutrient needs of an individual
are affected by age, sex, body built, and activities engaged in by
the individual.
2. The Food Budget —
 The food budget is influenced by the family income,
knowledge of the market shopper’s shopping skills, family
food, likes and dislikes, and their goals and values.
3. Differences in food habits —
These include the dietary habits of nationality
groups, regional food patterns, cultural and religious
food patterns, andthe socioeconomic background.

4. The time and skill of the meal manager —

The length of meal preparation, the amount of

experience,and the time available are to be considered.
5. Suitability, availability, and quality of the food to be served.

6. Aesthetic and psychological aspects of food — or the proper

combination of flavor, texture and shapes as well as variety in
color, form, and arrangement.

7. Equipment available for food preparation.

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PRINCIPLES IN PLANNING MEALS/MENU

Objective planning of meals enhances the meal manager’s

chances of achieving her goals because she can control the use of her
resources, especially the use of her time and energy in shopping,
cooking, and serving meals and in decision-making. Furthermore,
she can regulate her spending for food more easily. Objectivity in
planning is possible if certain guidelines in meal planning are
observed, such as:
1. Plan several days’ meals at a time, utilizing simple menus that
 areeasy to prepare and serve.

2. Include more one-dish meals like sinigang, nilaga, bulanglang,

tinola, and the like.

3. Plan meals that have interesting variety in color, texture, and

flavor.
4. Plan to serve foods that are not only in season but also
enjoyedby the diner.
5. Plan dishes that do not entail too much preparation at one time.
If possible, preparation can be started the day before the dish
isserved.
6. Consider palatable foods that are rich in essential nutrients.
Consult the different food guides.
7. Make out a market list to avoid extra trips to the food stores. 8.
Utilize leftovers and “convenience” foods when necessary.

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A GUIDE TO PLANNING NUTRITIOUS MENU

Menu planning is of vital importance in the consideration of

proper nutrition and the family’s real enjoyment of food. Foods
used in planning daily meals must be adequate from the nutritional
standpoint. Knowledge of the food nutrients, their sources and
functions will help ensure the choice of nutritionally adequate meals.
Moreover, the use of foods from the essential groupings suggested
by the Foods Nutrition Research Institute (FNRI) willfacilitate the
planning of a balanced diet. The Basic Food Groups, which consist
of: (a) energy foods; (b) body-building foods; and (c) regulating foods,
are designed to include the most commonly used Filipino foods.
Locally available foods are grouped according to their specific
contributions to the diet. The recommended daily servings from
each food group for a normaladult are also indicated.

THE FOOD PYRAMID

The Food Pyramid is a diagram developed by nutrition experts all

over the world to illustrate the balance of foods needed for a healthy
lifestyle. Itserves as a nutritional guideline in wisely choosing food
to obtain the best balance of nutrients in the diet. The three major
food groups are placed in the Food Pyramid, with indicators of
healthy eating habits in terms of whatfoods one must eat. The food
groups are classified as follows:
1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol.
This food group is at the top of the pyramid.
2. Eat Moderately: foods with high protein content but which
havehigh fat level (e.g., pork, beef, chicken, milk, and eggs). This
foodgroup is in the middle of the pyramid.
3. Eat Most: foods, which are high in fiber and low in fat and sugar. A
large proportion of these foods in the diet will help control
weight and reduce fat levels in the blood. These are foods,
which make up the base of the pyramid and should be the
biggest partof the diet.

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The foods are to be chosen from all three levels in the
proportion shown, to make sure that there is a good balance of
nutrients and variety inthe diet. As used in meal planning, the Food
Pyramid is a visual delight in the preparation of a nutritious and
balanced diet. It facilitates the planningof some meals, which may
require special diets for particular persons with health problems.
More importantly, majority of normal diners is assured ofa guide to
healthful eating.
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SOURCES AND FUNCTIONS OF FOOD NUTRIENTS
The basic nutrients that are essential in maintaining body
functions and good health are (1) carbohydrates; (2) fats; (3) protein;
(4) vitamins; (5) minerals; and (6) water.
Carbohydrates — provide heat and energy to the body. More
than half of our day’s requirement for energy comes from
carbohydrates. Carbohydrates from rice, and other starchy foods such
as corn, kamote, gabi, ubi, potato, and sugar also provide additional
energy. However, they tend to occupy a large proportion of the
day’s diet, leading to a disproportionate intake of food. Heavy
intake of carbohydrates tends to limit the consumption of other foods
which would supply more protein, mineral, and vitamins, thus
resulting indeficiency diseases.
Fats — are concentrated sources of energy. They contain over
twice the energy value of carbohydrates, weight for weight. Its
inclusion in the diet enhances palatability and delays the onset of
hunger. Fats also transport Vitamins A, D, E, and K. Good fat
sources are egg yolks, meat, cheese, butter, and nuts. Twenty to
twenty-five percent (20-25%) of our daily calorie requirement should
come from fat.
Proteins — build, repair, and maintain body tissues. They are
important constituents of body cells. They form the hormones that
regulate body processes and anti-bodies that fight infections.
Proteins supply heat and energy when there is shortage of fats and
carbohydrates in our meals.
Proteins are made up of amino acids. There are twenty-two
(22) suchacids, eight (8) of which are considered essential because
these cannot bemanufactured by the body. These must come from
food.
Food proteins containing all eight (8) essential amino acids
are called complete. Animals are good protein sources. These
include meat, fish, shellfish, eggs, poultry, cheese, and milk. Also
important, although incomplete, are proteins from plant sources
such as those from cereal foods (bread, rice, flour, corn), nuts,
beans, and peas.
In a mixed diet, animal and plant proteins supplement one
another. What one plant protein lacks in amino acid is made up by
the other to form a complete protein. We should get 10-13% of our
daily calorie requirement from protein foods.
Vitamins — are organic substances necessary for growth and
maintenance of life. They must be provided in the diet. They are in
 19
small amounts in the body and act as catalysts or substances that
hasten chemical reactions in body processes. They are carried in the
blood stream to all parts of the body. As such, they control body
chemistry and play important roles in normal growth, energy
expenditure, reproduction, resistance to diseases, and general well
being.
Many vitamins are destroyed during food processing and
handling, thus making them unavailable. Enrichment is a measure
which puts back lost nutrients in food. Vitamins A, D, E, and K are
easily dissolved in fatsand referred to as fat-soluble vitamins. Those
that are dissolved in water, such as Vitamins C and B-complex
vitamins, are referred to as water-soluble vitamins.
Vitamin A — is essential for normal eye functioning,
resistance to infection, normal growth, and healthy skin. Good
food sources include whole milk, butter, most cheeses, fish liver oil,
and green or yellow parts ofvegetables and fruits such as malunggay
or kalabasa, ripe papaya and carrots,in the form of carotene.

Vitamin B complex — namely thiamine, niacin, and riboflavin,

are water-soluble. They are rapidly lost by the body in urine, feces,
and sweat. They must be provided in our meals every day. Thiamine
prevents beri-beri, helps convert carbohydrates into energy, and
maintains good digestion and assimilation of food. Niacin plays an
important role in cell respiration, carbohydrate oxidation, and good
digestion. A deficiency leads to a disease known as pellagra.
Riboflavin aids protein utilization and affects the normal growth
especially of the hair and skin.

Vitamin C — is essential for healthy teeth, gums, and blood

vessels. It is important too in the formation of collagen, a protein
that helps support the skin, bones, and tendons. Good food sources
are green leafy vegetables, and fresh fruits, especially citrus fruits.
Vitamin C has to be provided everyday in our meals.
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Vitamin D — is necessary for strong bones and teeth, and is
produced by the action of sunlight on the skin. It is sometimes
called the sunshine vitamin. Good food sources are liver, fish liver
oil, egg yolks, and fortifiedmilk.
Vitamin E — like A, D, and K, is fat-soluble. It helps in the
formation of red blood cells, muscles and tissues, and prevents the
abnormal breakdownof body fat. Good food sources are whole
grain cereals, whole wheat bread,wheat germ, and vegetable oils.
Vitamin K — is necessary for blood clotting and is manufactured
in the intestinal tract by microorganisms. Good food sources are green
leafy vegetables.
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Minerals — Some 18 minerals are considered necessary for
regulating and maintaining body processes. Some of the most
important are calcium,phosphorus, iron, copper iodine, sodium and
potassium.
Calcium and Phosphorus — are essential for the formation of
good bones and teeth. Good food sources are milk, cheese, green leafy
vegetables, small fishes, and nuts.
Iron — is responsible for the formation of red blood. It is the
major component of hemoglobin, the substance that carries oxygen
in the blood.Iron deficiency in the diet leads to anemia. Good food
sources include enriched bread and flour, unpolished rice, eggs, green
leafy vegetables, meat,especially the internal organs, and fish.
Iodine — affects the function of the thyroid glands. Deficiency of
 this nutrient causes simple goiter. Chief sources are seafood, marine
plants andiodized salts.
Sodium — is present in common table salt. It is essential for the
normalfunctioning of body fluids and tissues.
Potassium — is needed for healthy nerves and muscles, and is
found inmeat, fish, milk, vegetables, and fruits.
Copper — We need a small amount of copper which a well
planned meal will provide adequately. This nutrient is essential in
iron utilization.
Water — is an essential part of body tissues and comprises 2/3
of the body weight. It is not considered as food, yet no one can live
more than a fewdays without it. It is lost in sweating and normal body
excretions, through the intestinal tract and kidneys, and should be
replenished every day. A loss of10% fluid from the body is a serious
menace to health. As a rule, 6-7 glasses of water or juices and other
drinks are needed to maintain water balance inthe body.
Without water, food cannot be digested, absorbed or carried
properlyto the different parts of the body as needed.
No single cell can do its work properly without water. It is
also a medium whereby the waste products are carried away to be
excreted. Because it is a carrier of waste products, it is important in
the prevention of constipation.

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Fiber or Cellulose — is the indigestible part of foods. It is not a
nutrientbut it provides roughage to stimulate the intestinal muscles
for proper evacuation. Moreover, it promotes the growth of useful
bacteria in the intestines. Good food sources are fruits, vegetables,
and whole-grain breads and cereals. Lack of roughage in the diet
causes constipation.

FOOD GROUPS: SOURCES AND FUNCTIONS

(Adapted from FNRI Nutritional Guideline 2000)

Food Groups Sources Functions/Uses
 Rice and Alternative • Rice, Corn, • Supply the
Bread, Other major bulk of
Bakery Carbohydrates
Products and Energy in
the Diet
• Cereals such as
Oat meal • Provide Dietary
fiber as well as
• Root Crops some Protein,
such as
Vitamins
Potatoes,
and Minerals
Yam,
Sweet Potatoes,
Cassava, Taro

Meat and Alternatives • Meat (including • Excellent sources

Organ Meats) of high-quality
Protein required
• Poultry, Eggs, for growth and
Fish • Seafoods, repair of body
Milk and Milk tissues
Products
• Sources of
• Dried Beans absorbable Iron,
like Mongo, B-Complex
Soy beans, Vitamins and
Nuts (Peanuts) Minerals
• Rich in
Calcium and
Vitamin A

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Vegetables • Green leafy • Contribute
vegetables such as Vitamins and
Malunggay, Minerals
Saluyot,
• Excellent sources
Kangkong, of
Kamote Beta-Carotene
Tops, Gabi and and Vitamin C
Kalabasa Leaves
• Give bulk and
• Yellow roughage to the diet
Vegetables such
as Carrots,
Squash, Fruits and
Flowers, Eggplant,
Patola, String Beans

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Fruits • Fresh fruits • Excellent sources
• Dried fruits of
Beta-Carotene
• Fruit juices and Vitamin C
• Guava, Papaya, • Sources of
Mango, Oranges, Vitamins and
Sineguelas Minerals
(Vitamin C–rich
fruits), • Give bulk and
Banana, Pineapple, roughage to the diet
Melon

Fats and Oils • Cooking oil, • Concentrated

Butter, Margarine sources of energy
and • Increases energy
Other Fats intake
• Helps in the
utilization of fat
soluble vitamins
A, D, E and K
• Sources of
Essential Fatty
acids, Linoliec
 and Linolenic
acids
• Improves the
flavor of meals

Sugar • Naturally found • Inhibit growth

in fruits and milk of food-spoilage
bacteria
• Act as
preservatives •
Contribute to
energy intake,
sweetness and
attractiveness to
diet

Water and Beverages • Fruit juices • Regulate

• Fruit-flavored temperature
drinks • Transport
• Coffee Electrolytes and
other nutrients
• Tea • Excrete waste
• Soft-drinks products from
lungs, skin and
kidney
• Lubricate
joints and
cushion the
Nervous System

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DIFFERENCES IN FOOD HABITS

Regional Food Patterns in the Philippines

The 7,107 islands of the Philippines sustained multiple

culturesand distinctly different food habits. The variations could be
attributed to regionalism and to the different regional characters of
the islands people. This sense of regional identity plays a distinct
food pattern asfollows:
 1. People in the coasts of Luzon, known as the Ilocos Region, prefer
vegetables and rice for the bulk of their diet. Pinakbet is a
popular vegetable dish identified with the Ilocanos. It is a
combinationof eggplant, ampalaya, lima beans, okra, squash
and tomatoes,spiced with fish sauce or bagoong. Langgonisa
(native sausage) and Bagnet (dried pork belly) are well-known
Ilocano meat dishes.
2. Central Luzon is famous for many exotic dishes. Pampanga is
famous for Buro (fermented rice sauce with crab roe), Tocino or
cured pork slices and sweet desserts,such as Leche Flan,
Marzipan and more. Bulakenyo cooking is very varied and
specializes in meat and fish dishes such as its Galantina,
Relleno, Estofado and Asado.
3. The Bicol Region, famous for the Mayon Volcano, is synonymous
with food cooked in coconut cream or Gata and Sili (Chili
Pepper). Famous for Laing and Pinangat, no other region can
duplicate this dish of gabi leaves cooked in gata and laced
withchili.
4. The Visayas is the center of the archipelago and its biggest islands
group. Their cuisines reflect the influence of the Chinese and
the taste of the seas. Delicious noodle soups, Pancit Molo, La
Paz Batchoy, Binakol (Chicken soup with Buko) taste heavenly.
Lumpiang Ubod, Inasal (barbecued chicken), Kinilaw (marinated
fresh fish or shellfish) and Cebu’s Lechon (whole roast
piglet)taste like no other.
5. Mindanao, the land far south, has cuisines which are Malay
inspired and are distinctly exotic in taste. Zamboanga is Catholic
with Spanish influence. Cocido is prepared with sausage,
salted pork, sweet potatoes, corn and cooking bananas
patterned in its Spanish prototype. Curacha, the weirdest crab
with the sweetest flavor is a unique dish found only in this
26
region.

Dietary Habits of Cultural Groups

The Asians, (Chinese, Thais, Koreans, Japanese, Vietnamese,

Malays, Indonesians, Filipinos, and others) have rice and water as
staple food. The Americans have bread, hamburger, hotdogs and
soda as staples. The Europeans, on the other hand, are meat lovers
with potatoes and wine as staples. Some distinct cultural food
patterns and practices are asfollows:
1. French cooking evokes images of culinary masterpieces, perfectly
planned, prepared and presented. The culinary diversity of
French cooking comes from the many geographical regions.
The fertile soil and temperate climate of France produce a
variety of meats,fish, seafoods, poultry, fruits and vegetables.
2. German cooking is usually classified as hearty. High sodium
saukrat, fat-laden gravies, butter-filled pastries, soft pretzels
and German beer are just a few food characteristics of German
culture. They have a love affair with food expressed in holiday
celebrations.

3. Italian cuisines are super-rich, high in calories and fat, and totally
irresistible. Cheesy Lasagnes, Fettucine and all the various
pastas are cooked with a flair.
4. Mexican Culture has the greatest emphasis on food. Fiestas, fun
and flavor characterize an important part of Mexican
tradition.Five basic ingredients in the Mexican Kitchen include
tortillas,beans, salsa, fresh vegetables and chili pepper. Salsa
is the quintessential Mexican condiment used for everything
from tortilla chips to baked potatoes.

Religious Food Practices

Various foods have symbolic meanings in religion. There are

Taboo Foods for specific religious practices. These are to be
considered when planning menus. For example, the Muslims do
not eat Pork because it is considered unclean. Other meats such as
chicken, beef, lamb and goat should be Halal or slaughtered or
prepared conforming to religious practices. During Ramadan fasting is
27
practiced from 6 am to 6 pm.

The Hindus consider the cow as a sacred animal and

therefore beef is not eaten and cannot be found in their menu.
Vegetarians are common among specific Hindu sects. There are
Christians who are forbidden to eat he dishes containing the blood
 of animals. Catholics do not serve meat during the Lenten Season
and oftentimes undergo fasting. Orthodox Jews take only
Koshered food

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Socio-Economic Background

Food Researches (FNRI, 2000) show that the food consumption

patterns of people are influenced by its socio-economic background.
The upper socio-status economic (Class A, B) consumes more meat
while the lower status(Class D, E) consume more rice and noodles.
The middle income group (Class C) consume more meat and
vegetables.
The Philippine Center for Investigative Journalism in Food
and the Filipinos (2000) reports:
o For a Filipino, rich or poor, rice isthe foundation of a proper meal.
Rice is an item that the starving poor struggle to retain
valiantly on the table. Come rain or high prices. Among the
upper class,rice is the first to go once the calories start piling
up.
o In modern day Philippines, the contents of a dining table
revealmuch about the diner and the size of his wallet. Where
one eats, in cities like Metro Manila, is a good indicator of
one’s status in life. Money gives one the privilege of having
choices, which proportionately increase to the amount one
can and is willing tospend.

THE FOOD BUDGET: GUIDE FOR ECONOMICAL MEALS

Budget is the term used for planning that aids people in

making use of expected income and other resources of spending,
sharing and saving. A budget provides for the most important
expenditures such as the basic needs of food, clothing and shelter,
and other important expenditures. The Food Budget is a guide on
how much money must be spent to be able to have a nutritionally
adequate, yet economical meal. Food Budget is influenced by the
family income or the available money to be spent for food.

Planning the food budget includes the folllowing considerations:

1. The availablemoney to spend or the Family income

2. Resourcesto be used to place food on the table such asfarms
orgarden produce
3. Amount of time and energy available for food preparation
29
4. Knowledge of the market and shopper’s shopping skills 5.
Customs and cultural backgrounds
6. Family lifestyles, likes and dislikes

Spending for food using the food budget, requires the following
 shoppingskills:

1. Know howmuch money you can spend. The available money on

hand is of foremost consideration before shopping or going to
themarket.
2. Before purchasing, plan the menu and make a shopping list.
3. Choose the market carefully. Considerlocation,service and prices. If
you must walk several blocks with heavy bags of food, it might
be wise to sacrifice a small amount of money in order to shop
more conveniently in a market near your home.
4. Compare prices among marketplaces and groceries. Between
freshand canned foods, and brands.
5. Keep in mind the way the food is to be used. Select the
qualityand quantity that are best for the purpose you have in
mind.
6. Choose foods that are available and in season. Check to determine
whether in-season locally produced foods are available at a
good price. Foods in season are usually abundant in supply,
good qualityand of reasonable price.

7. Avoid impulse buying by notshopping when you are tired or in a

hurry. Impulse buying increases the cost of food.
8. Consider whether fruits and vegetables are more wisely
boughtby weight or by quantity.
9. Read labels and know the specifications of food products. Look
for information about the number of servings, ways to
preparethe food and the way to store it.
10. Lastly, keep within the food budget, avoid overspending.

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SAMPLE MARKET LIST

Quantity/Amount Food Items Place Cost

1 kilo Pork Wet Market P 120.00 1/2 kilo Ground Beef P 150.00 1
 kilo Fish P 110.00

1 whole Cabbage Wet Market P 40.00 6 pieces Eggplant P 35.00

1/4 kilo Tomatoes P 10.00

1 can ( 250 gm) Cooking oil Grocery Store P 60.00 1 bottle, small
Catsup P 15.00 1 bottle ( 350 ml.) Vinegar P 10.00 1 bottle ( 350
ml ) Soy sauce P 10.00 1 kilo sugar Sugar P 45.00

Total Cost P 605.00

Tiips for making a market or shopping list:

1. Choose the appropriate store or place to buy specific items

orproduct.
For example:
Wet Market or Farmers Market sells fresh fruits and
vegetables, meat, poultry and fish products.

Grocery stores carry food and nonfood items in a

variety ofsizes and items in boxes.
Supermarkets carry all food items and offer a
variety ofcustomer services.

31
2. Base yourshopping list on a menu or recipe.
3. Check your kitchen for items or products on hand. 4.
Write down items when supply is getting low.
5. Write down your shopping or market list to help prevent
impulse buying. Stick to your list.
6. Spend within your budget or your cash on hand.
 PROCEDURE IN MENU PLANNING

A menu is a list of specific foods or dishes that fit the meal

pattern selected. The meal pattern is like an outline, which lists the
parts of the meal, called courses. It suggests the kinds of food that
make up each course.

Meal Patterns for a Day’s Meals

Breakfast:

Fruit
Main Dish or Protein
DishBread or Cereal
Beverage

Lunch or Supper:

Main Dish or Protein

DishVegetable Dish

Dessert
Cereal

Dinner:

Appetizer
Main Dish or Protein
DishVegetables
Cereals
Dessert
Beverag
32
e

.USING THE MEAL PATTERN IN MENU PLANNING

MEAL PATTERN SAMPLE MENU
 BREAKFAST BREAKFAST
Fruit Pineapple Slices
Main Dish Scrambled Eggs with Ham
Bread or Cereal Bits Pan de sal or French
Beverage Rolls
Coffee, Milk, or Chocolate

LUNCH OR SUPPER LUNCH OR SUPPER

Main Dish or Protien Dish Grilled Pork Chops
Vegetable Dish Mongo Guisado
Cereal Plain Rice
Dessert Ripe Mango

DINNER DINNER
Appetizer Spicy Chicken Wings
Main Dish or Protein Dish Beef Roast
Vegetables Caesar’s Salad
Cereals Lasagnia ala Italiana
Dessert Fruit Salad
Beverage Red Wine, Coffee or Tea

Note: The MEAL PATTERN is an outline of the menu item categories.

The SAMPLE MENU is the extent of selection of dishes
within eachcategory of the meal pattern.
When menus are selected, one must also think of the recipes
for preparing these foods. Recipes play an important part in meal
planning. They give the list of ingredients needed and the
procedure in preparing a particular dish.

33
When planning menus, one must keep in mind the principles
of meal planning which consider nutrition, the family members’
ages, health, occupation, activities, likes and dislikes, the budget,
preparation time, and variety. It is advisable to plan menus in
advance to save time, energy and money and to assure nutritious,
flavorful and attractive meals.
Menus are not only planned but written since attention to the
form ormechanics of menu-writing is desirable. The following are
the suggestionsfor menu-writing:
1. Capitalize all words except articles and prepositions. 2. List
the foods in the order in which they are to be served.
3. List the beverages last, regardless of whether they are to be
servedwith the main course or with the dessert.
4. Foods eaten together are grouped together.
5. Such items as butter, cream, sugar or salad dressing should not
be written on menus, unless they are different or particularly
interesting.
For example:
Lettuce with Thousand Island Dressing
6. When an item on the menu has a special accompaniment, place
the accompanying item underneath or to the right of the
main item.
For example:
Vegetable Lumpia with Peanut Sauce
or Vegetable Lumpia
Peanut Sauce
7. Allow extra spacing between courses and leave a margin around
the list:
For example:
Lunch
Pork Sinigang

Sauteed Alamang Rice

Ripe Mango

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SOME UNIVERSAL TIPS FOR MENU PLANNING

Here are some basic principles to make sure that the meal
planned will be pleasing. The principles are in the form of a
question checklist. After a menu is drawn up, these questions must be
asked to see whether or not some important considerations have been
overlooked.
1. Are the foods contrasting in color?
Dishes which are all pale, or all dark, or of the same
colormust be avoided.
2. Is there variety in texture?
Some of the foods should be soft, smooth or liquid,
whileothers should be firm or crunchy.
3. Isthere variety in the main ingredients?
Repetition of a certain kind of meat or vegetable
must be avoided. Likewise, using all dried, canned, heavy,
or long-cooked foods should not be done. Some fresh,
crisp, bland or briefly cooked food must be included.
4. Is there variety in the sauces or seasonings?
One should not serve the same kind of sauce for more
than one dish. There must be no repetition of dominant
flavors of vinegar, garlic, soy sauce, ginger or other
distinctive seasonings. Some dishes should be pungently
seasoned, others blandly.
5. Are there too much last minute cooking?
It is especially important that much work, shortly
before guests arrive or while they are being served, be
avoided. Lack of experience at a certain type of cooking,
may require more time than one imagined for seemingly
easy tasks.
6. Have you planned too many dishes, or too many complicated
ornew dishes?
Meals must be kept simple. More than one or two
dishes that require new cooking techniques to the cook
must not be tried. Everything that can be done ahead of
time must be done. An early start is advisable and last
35
 minute preparations must bealtogether avoided.

2. ORGANIZINGMEAL PREPARATION
John Schermerhorm (2001) defines organization as the
―process of identifying and grouping the work to be performed,
defining and delegating responsibility and authority, and
establishing relationships for the purpose of enabling people to
work most effectively togetherin accomplishing objectives.‖ This
concept is used in organizing meal preparation. The work to be
performed is identified and specific activities under each are
suggested in order that the goal of meal management be achieved.

Planning

Plan a menu, keeping in mind the family’s

nutritional needs.Plan the market order.
Decide when and where to buy.

Selecting the Recipes

Choose tested recipes.

Keep recipes in recipe
files.
Note any changes made in the recipe on the recipe

card. Marketing

Check supply of staples and replenish those that have run out.
Buy as large quantities as your budget will allow and can be used
withoutwaste.

Scheduling

Write down the time for serving the meal.

Decide what jobs are to be done and when to do them. Plan a
time and work schedule. Indicate the time to begin and the
 36
time for food to be finished. Start first with dishes that take the
longest time toprepare. Dovetail jobs when possible.

Starting to Cook

Wash your hands.

Collect and have within easy reach supplies and utensils
needed for preparing meal. Use standard measuring equipment and
measure ingredients accurately. Cook with the right temperature.
Use thermometers when available. Keep a tray or dish on work
surface to hold spoons, spatula and forks. Clean up as you work.
Use newspapers or paper towels for jobs such as paring fruits and
vegetables. Save utensils. Sift dry ingredients, and grate cheese and
lemon rind on wax paper or paper towels. Plan ahead and lookfor
ways to eliminate utensils. Test a small amount of food for flavor. Use
a small spoon for testing. Do not reuse it without washing.

Serving the meal

Picture how the dishes will look on the plate, then arrange
them in the most attractive way possible. Serve hot foods, hot and
cold foods, cold. Use edible garnishes. Choose a method of serving
the meal that is pleasing yetsimple. Learn the basic rules for setting
the table so that it becomes a routine. Use a tray to carry dishes,
silverware, and glasses to the table.

Evaluating the Meal

Analyze the results of your efforts.

Make a plan to improve yourskillsin meal management
 37
3. CONTROL IN MEAL MANAGEMENT
Controlling the plan in action involves three phases:
energizing, checking, and adjusting. All these phases have to do
with decision-makingwhich is the crux of management. In planning,
preparing and serving meals, control may best be done through work
simplification techniques and dovetailing activities. This means
managing meals to save time and effort.

WORK SIMPLIFICATION TECHNIQUES

Work simplification techniques entail the conscious seeking of

the simplest, easiest and quickest methods of doing work. It
includes changes,which are to be made in these three aspects:
1. Hand and body motion

2. Work storage and equipment

3. The product

Hand and Body Motion

In meal preparation, many motions involving hand and body are

made. All of them take a certain amount of effort. Good posture
reduces strain on the muscles and delays the feeling of tiredness. It
is therefore advisable to maintain good posture either when
standing or sitting. When working in the kitchen, some tasks may
be done sitting down. Examples are paring potatoes, cutting
vegetables and sorting rice.
 Eliminating Unnecessary Motions by:

1. Using a tray to carry a number of items in one trip from

therefrigerator to the work center.

2. Arranging ingredients and utensils all within easy reach.

3. Having a place for everything and keeping everything where

itbelongs.

4. Combining several preparation tasksinto one careful planning.

38
HEIGHT OF THE WORK SURFACE
 Not This

For the least expenditure of energy, the height of the work surface should
be such that good posture can be maintained.

39
GOOD SITTING POSTURE
Not this

Good sitting posture can be maintained when the chair orstool you use is
ofthe right work height.

40
COMFORTABLE REACH OF WORK SURFACESAND
STORAGE CABINETS
 Work surfaces and storage cabinets are best when they are at comfortable
heights.

41
Work Storage and Equipment

The kitchen and its equipment have such important effects on

the timeand energy spent in getting meals. Less muscular strain and
expenditure of energy are experienced when work surfaces and wall
cabinets in the kitchen are at comfortable heights. A refrigerator for
the storage of perishable foods, cabinets for the storage of staple food
and utensils in cooking, are needed to make the place a convenient
and efficient work center.
Kitchen equipment also contribute to simplify the task of meal
preparation. Proper selection, use and care of equipment add to
making meal preparation an enjoyable chore.

Generally, kitchen equipment are classified as:

1. large equipment or major appliances

Examples: range, refrigerator, cabinets, sinks, and the like
2. small appliances

Examples: toaster, mixer, grills, etc.

3. food preparation utensils
Examples: measuring, mixing, and cooking tools
 42
KITCHEN APPLIANCESFOR
COOKING FOOD

Modern Methods Traditional Methods

Rice Cooker Covered Pot

Oven Toaster Charcoal Grill

Microwave Oven Tiered Steamer

43

Food Pestle and Mortar

Processor

Blender Spoon
Strainer/Sieve and
 Cake Mixer Whisk
Wooden Spoon or Spiral

44
The Food Product

There are different forms of food, such as fresh and processed.

Processed foods are sometimes known as ―convenience foods‖ or
―quick method‖ foods. They include canned foods, frozen foods,
ready-to-eat and ready-to- use foods, and packaged mixes.
Oftentimes, it is convenient and practical to use ―convenience‖ foods
to save time, money and energy. For example the ingredients for
making a homemade mayonnaise would cost twice as muchthe price
of a medium-sized bottle of ready-to-use mayonnaise. Brewing coffee
would certainly take more time than making a cup of instant coffee.
Canned foods save time and effort both in preparation and in
cooking. They are completely cooked during the canning process
and so are ready toheat or serve.
Using frozen foods, particularly fruit juice, reduces not only
preparation time but cleaning-up time as well. Frozen meat, fish and
poultry, if allowed to defrost before cooking, takes the same length of
cooking period asthe fresh form.
Ready-to-eat and ready-to-use bakery products from commercial
bakeries are not only available anytime but also less expensive than
homemade bakery products.
The use of packaged mixes saves the time of assembling,
measuring and blending ingredients as well as washing the
measuring utensils.

WORK SIMPLIFICATION TECHNIQUESIN

MEAL PREPARATION
1. Study the menu to determine the tasks to be done: a)
methodsto be used; and b) time schedule.
2. Choose the simplest method for doing each task.
3. Combine several preparation tasks(dovetailing) into one by
carefulplanning.
4. One task should be completed before another is begun. 5.
Use “convenience” foods if necessary.
6. Assemble all necessary equipment before starting food preparation.
7. Certain tasks may be done sitting down to conserve energy. 8.
Wash, drain, clear, and tidy up while food is cooking.

45
9. Always use and follow the time schedule in food preparation
andcooking.
10. Prepare one-dish meals more often.

USING RESOURCES EFFECTIVELY

Resources are what we have inside and outside our person.

Each individual and family group has its fountain of resources. The
resources that the individual and families have at their disposal
consist of human andnon-human or material resources.
Human resources are the abilities and skills, knowledge,
energy andattitudes which an individual possesses. One can easily
under estimate or not be aware of these resources. To obtain their
maximum use, one must take stock of these human resources.
Non-human or material resources are tangible, more easily
recognizable and ardently sought after. Examples of these are time,
money, material goods,and facilities.
Using these resources effectively will contribute much to the
success of meal management. A careful inventory of all available
resources is essential if one is to improve management. Most families
are not always aware of the total supply of resources at their
command. Sometimes valuable resources may either be wasted or
not used fully because of lack of understanding that they are resources
and/or that they are available. The quality and amount ofresources
that every individual or family has at its disposal are different from
those of the others. Each is constantly forced to work with different
amount and combination of resources. It is therefore wise to seek
alternative ways of using resources, conserving limited resources
and using those which areample, and finding or discovering hidden
supplies of resources.
To sum up, resources may be used in the following varied
ways: conservation, expansion, creation, substitution, and
alternation.

SAFETY TIPS IN THE KITCHEN

Serious accidents occur most frequently in the kitchen. Such
accidents are cuts, falls, burns, electric shock, poisoning, and bumps.
The most frequent causes of kitchen accidents are haste, carelessness,
poor work habits, lack of training, poor arrangement of cabinets or
equipment, poor lighting, and unsuitable clothing. Most of these
46
accidents can be prevented. Here are some safety tips to insure a safe
kitchen:
1. Be sure that electric appliances are disconnected before you pour
water into them. Care must be taken not to get water in or on
theelectric connection.
2. When you switch on a light or use an electric appliance, be sure
that your hands are dry, to avoid getting an electric shock.
3. Turn on water faucets slowly to avoid getting water on the
flooras well as on you.
4. Wipe off immediately anything that you spill on the floor. Grease,
soapy water, food, and liquids spilled on the floor can make it
slippery and cause someone to fall.
5. Electric cords should be kept out of the way. If they are
allowedto lie on the floor, someone may stumble or fall over
them.
6. Carry sharp objects, such as knives or scissors, with the points
down. Do not carry them at all when you are in a hurry.
7. If you drop something, stop and pick it up at once. Someone
 might fall over it.
8. When you pour hot liquids from a saucepan, hold the lid in
placeto prevent the food from spilling out. Always use a well
paddedpotholder.
9. If frying chicken or meat, always hold the lid of the pan in front
of you. When grease in the skillet catches fire, turn off the
heatat once. Smother the fire with salt, baking soda, or flour.
10. Always strike a match away from you. Do not turn on the burner
until you are ready to use it. Never reach over an open flame.
A gas flame that is put out by a liquid boil-over is dangerous
because escaping gas may be ignited by the flame of another
burner andmay cause asphyxiation. Turn off the heat and
open the windowin cases like these.

47
EVALUATING MEALS

Evaluation of, or checking the effectiveness and results of one’s

activities requires analysis, honesty and objectivity. This can be
done best when onehas some guides devised for the purpose. Score
cards or score sheets are commonly used by beginners in the
cooking laboratory. The knowledge ofthe qualities of foods that are
well prepared will also facilitate the evaluation of meals.

QUALITIES OF FOODS THAT ARE WELL-PREPARED

A. Beverages
1. Good cocoa and chocolate beverages have these qualities:a
rich chocolate flavor
a light to dark brown
color a consistency of
light creamno sediment
a uniform, well-blended body
2. A good cup of coffee has these qualities:
 no grounds or suspended
particles a clear, sparkling brown
color
a full, rich body
a fresh, mellow stimulating
flavoran appealing aroma
a very hot temperature
3. A good cup of tea hasthese
qualities:a full, rich flavor
a cloudiness amber to green color, depending on the
blendan inviting aroma
no sediment in the
cup a piping hot
temperature
B. Salads
1. A good salad hasthese qualities:
thoroughly chilled, drained
ingredientsan appetizing and
attractive appearance
a suitable dressing that contributes to flavor

48
2. A good salad dressing has these
qualities: a thickness
characteristic of its type a
smooth consistency
well blended
seasonings an
accented flavor
a pleasant color

C. Soups
A good soup hasthese
qualities:a pleasing
color
a satisfying flavor
an appetizing
aroma
a consistency in keeping with its
typeno free-fat floating on top
D. Rice
Good rice has these qualities:
perfect, whole, dry grains, distinct and
separatea full-flavored taste
a fluffy, snow-white appearance
a volume of 3 to 4 times the uncooked amount

E. Vegetables
Well-cooked vegetables have these
qualities:a tender firm texture
an unchanged color
retained nutritive
valueretained natural
forms retained
natural flavors

F. Noodles/Pasta
A good alimentary paste product (noodles or macaroni) has
thesequalities:
a cooked size double the original
sizea retained shape
49
a chewy quality
a well-seasoned flavour

G. Poultry
1. Good broiled chicken hasthese
qualities:both sides delicately
browned
a tender, slightly moist
texturea delicate flavor
a convenient serving size
2. Good fricassee chicken has these
qualities:well-browned pieces
a delicious
flavora tender
meat
a rich, brown
gravy an
 appetizing aroma
accompanying vegetables or dumplings

H. Fish
1. A good baked fish has these qualities:
a golden brown exterior
a juicy tender and firm
texturea full, rich natural
flavor
an appetizing aroma
2. A good fried fish hasthese qualities:
a golden brown color on both
sidesa crisp outer crust
a moist, tender flaky
interioran appetizing
aroma
a well-seasoned flavor
I. Shrimps
A well-cooked shrimp has these
qualities:a coral color
a well-cleaned body
a perfectly retained
shapea delicate aroma

J. Cake

50
A good sponge cake has these
qualities:a quite large volume
fine-textured cells
feathery, light, moist
graina delicate flavor
a symmetrical straw-brown exterior
K. Fruits
1. Good fruitsherbet hasthese
qualities:a smooth texture
a delicious fruit flavor
a tart and refreshing
bodyan attractive color
2. Good fruit desserts have these
qualities:an appetizing aroma
a simple attractiveness
a carefully-washed appearancea slightly-chilled
temperature.

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