Angelo R.

Bernarte

BTVTED III-A FSM

FSM 7 (Cafeteria and Catering Management)

Module 2

Pre-Test

1. K 9. H
2. O 10. A
3. I 11. C
4. Q 12. P
5. J 13. G
6. N 14. R
7. E 15. S
8. D

LESSON 1 (MENU AND MENU PLANNING)

ACTVITY 1.1

1. What are the factors to be considered in planning a menu? Discuss each.

 (1) The type of menu is an important factor that determines menu planning. Menu
planning can be both meaningful only when it is confirmed beforehand whether the
menu being planned is table d ‘hote or a ‘la carte.
 (2) The kind of meal and the nature of a function also pay a crucial role in defining and
determining a menu.
 (3) Menu planning must consider the type of customers that would affect the type of food
served. Menu planners have to ascertain whether customers concerned are yound, old,
infirm, athletic and so on.
 (4) The capability of the kitchen staff and the type of kitchen also play an important part
in menu compilation as this would depend on the equipment available. Methods of
cooking should vary and suit the best possible use of equipment and staff available.
 (5) Style of presentation and garnish of dishes depend on a waiter’s ability to prevent and
serve the same. This in turn affects the standard of the establishment. The type of
equipment and décor are also considered.
 (6) Foods should be chosen to conform to stipulated prices. Expensive items do not
feature on low priced menus and vice versa. Food costs are generally maintained below
40 % of the selling price.
 (7) Season is important when menus are compiled in advance as climatic conditions can
affect the suitability of certain dishes. Moreover seasonal availability affects prices and
quality.
 (8) Supplies: Maximum use should be made of foods in season. But frozen or processed
foods are also used extensively. Foods in store should be used before ordering fresh
supplies as far as possible.
 (9) Balance: A proper balance should be struck between various features of a menu. Basic
ingredients should not be repeated.

2. Explain in brief statement the different factors that must be considered before any menu
is written and presented.

 The season of the year- It is important because it is usually in abundant supply og good
quality. We should consider it in menu planning so that food to be prepared is exact to
the season.
 The capabilities of kitchen staff- The kitchen staff should be trained with different level of
preparation. So that they are ready in any kinds of food they need to prepare
 Size of kitchen and equipment available- In preparing meal, it must be good and easy to
prepare if the kitchen is big and equipment is available.
 Capabilities of serving staff to render professional service to customers- Every staff should
be trained properly to carry out professional service.
 Menu price- It is so much important consideration for preparing. We must have the prices
of every food that we prepare, so that the customers are prepared for the prices.
 Types of customers- It is important because is is such a big help when preparing, wherein
they will going to give their orders to be prepared by caterer.
 Supplies- Foods in season are usually included since they come in plentiful amounts, of
good quality and at reasonable price.
 Balance- Food that need to prepared should be in balance, it should be always equal.
 Color- It is important because it adds eye-appeal to the dish.
 Wording or Naming of menus- Menus should be prepared with regards to the customers
to be fed and the language to be used be easily understood.

3. What is the difference between a la carte and table d'hote?

 The main difference between a la Carte and table d hote is that à la Carte includes a wide
variety of courses which are priced separately whereas the table d'hôte include only a set
number of courses for a fixed price.

4. Discuss briefly the different types of menu.

 a La Carte Menu- An a la carte menu lists the prices for each item separately. While the
prices tend to be higher, a la carte menus have more flexibility. Customers can choose
individual items and combine them any way they want. They can even make up their own
lamb wine pairing.
 Du Jour Menu- Du jour menus change daily, depending on what’s available or what the
chef prepared. So, “chicken du jour” means the chicken that’s available today. Likewise,
“soup du jour” is the soup that’s available today.
 Cycle Menu- A cycle menu is a menu or part of a menu that has repeated options over a
specific period of time. The cycle menu definition is fairly intuitive given its name.
 Static Menu- A static menu is a larger menu, typically divided into categories, that doesn’t
change very often. It’s the most widely used menu today, and it’s what you likely think of
when you think of menus.
 Fixed Menu- A fixed menu is a menu with few options and a fixed total price. It can be
confused with static menus because the words, outside of the context of menu names,
are similar. But the fixed menu definition is far different from that of the static menu.
 Table d’Hote Menu- A table d’hote menu is a menu that offers a choice of appetizer,
entree, and dessert all at a fixed total price. It’s the set menu that provides the most
freedom.
 Prix Fixe Menu- A prix fixe menu is a fixed menu with little to no variability for a fixed
total price. It typically includes an appetizer, an entree, and a dessert. While guests can
usually modify these based on dietary restrictions or preferences, there is only one option
to choose from per course.
 5. Make a simple sample menu for the traditional food based menu pattern.

LESSON 2 (RECIPE
QUANTIFICATION)

ACTIVITY 2.1

1. Define recipe quantification.

 Recipe quantification is the

process of enlarging recipes with
lower yields to adjust to meet
the production requirements
of bigger functions.

2. What is the importance of knowing how to quantify recipes in food production?

 Using a scale can avoid discrepancies in your cooking. It may seem time-consuming at
first, but the end result is fewer dirty dishes, less mess, a better yield and more
consistent results
3. What does it mean to scale ingredients?

 Yield may be expressed in quantity, serving, or portion. Increasing or decreasing the

yield is called “scaling” a recipe.

4. When changing the yield of a recipe, How is the scaling factor calculated?

 Determine the required yield of the recipe by multiplying the new number of portions
and the new size of each portion. Find the conversion factor by dividing the required
yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required
yield)/(recipe yield).

5. Choose any dish in the menu and quantify the recipe.

Ingredients

 2 4-oz. cans boneless mackerel in olive oil or other high-quality tinned fish (such as
sardines or tuna in olive oil), drained
 1 garlic clove, finely grated
 1 tsp. finely grated lemon zest
 2 Tbsp. fresh lemon juice
 1 Tbsp. coarsely chopped drained capers
 3 Tbsp. extra-virgin olive oil, plus more for drizzling
 ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more Freshly ground black
pepper
 12 oz. spaghetti or other long pasta
 3 Tbsp. finely grated Parmesan
 Pinch of crushed red pepper flakes
 Chopped parsley and lemon wedges (optional; for serving)

Preparation

Step 1

Place mackerel, garlic, lemon zest, lemon juice, capers, 3 Tbsp. oil, and ½ tsp. Diamond Crystal
or ¼ tsp. Morton kosher salt in a large heatproof bowl. Season generously with pepper and toss
to combine.

Step 2
Set bowl over a large pot of generously salted water (bottom of bowl should not be touching
water) and bring water to a boil. Carefully remove bowl from pot and set aside. (Gently
warming the ingredients here allows them to mingle nicely with the hot pasta later.)

Step 3

Cook pasta in same pot of boiling water, stirring occasionally, until al dente. Using tongs,
transfer pasta, along with any water clinging to strands, to bowl with mackerel mixture. Add
Parmesan, red pepper flakes, and ¼ cup pasta cooking liquid to bowl and toss pasta with tongs,
adding more pasta cooking liquid by the tablespoonful if needed, until cheese is melted and
pasta is coated evenly in sauce, about 1 minute.

Step 4

Divide pasta among bowls. Top with parsley, drizzle some oil over, and season with more
pepper. Serve with lemon wedges for squeezing over if desired.

LESSON 3 (STANDARD RECIPE)

Activity 3.1
1.What are five purposes of a standardized recipe?

 Recipes are used for training back of the house staff.

 Recipes provide consistency in the production of menu items.
 Recipes provide food cost control.
 Recipes provide knowledge for front of the house staff as a sales tool and to help
consumers with dietary concerns and allergies.
 Recipes should be handed out to each back of the house line cook in a booklet specific
to their station.

2. What does a standard recipe include?

 Name of the menu item

 Total Yield or Portions and Portion Size created by producing the recipe
 List of all measured ingredients
 Step-by-step instructions on how to prepare, cook, and assemble the recipe
 Plating instructions and garnishes
 Holding instructions if applicable
  Cooling instruction if applicable
 Shelf life and storage instructions

3. How are standardized recipes used?

 A standardized recipe is a recipe that has been carefully adapted and tested to ensure
that it will produce a consistent product every time it is used.

4. Why do chefs use standardized recipes?

 Standardized recipes help ensure that the best possible food items are produced every
time. ingredients and quantities are used each time the recipe is prepared, the cost per
serving remains the same. of ingredients needed for production can be easily calculated
based on the information provided on the recipe.

LESSON 4 (RECIPE COSTING AND FOOD COSTING)

Activity 4.1

1.What is the importance of food costing and recipe making?

 This gives you a clear view of how much you can earn per dish. Understand how to
correctly price your dishes to achieve a target profit.

2. How do you calculate food cost?

 Food cost percentage is calculated by taking the cost of goods sold and dividing that by
the revenue or sales generated from that finished dish.

3. How do you calculate price?

 Once you're ready to calculate a price, take your total variable costs and divide them by
1 minus your desired profit margin

4. How do you calculate raw food cost?

  The most accurate method of determining monthly raw food costs is the inventory
method. This is done by accurately counting the inventory in all storage areas, Coolers
and Freezers and the determining the dollar value of the inventory.

Post Test

1. K 6. N 11. C
2. O 7. E 12. P
3. I 8. D 13. G
4. Q 9. H 14. R
5. J 10. A 15. S