Week 2
respected profession and to introduce discipline and sobriety
History of the Food Service Industry
- th
Food catering establishments were known since the 12 century in
Hangzhou, a cultural, political and economic center during China’s
Song Dynasty. Ma Yu Ching’s Bucket Chicken House, was established
in Kaifeng, China, in 1153 AD.
Sobrino de Botin in Madrid, Spain
- Emerged only in the 18th century
- The Oldest Restaurant
- Opened in 1725
- Located in Calle de los Cuchilleros 17,28005 in Madrid, Spain
Restaurant from the French word restaurer appeared in the 16 th century.
- Meaning a food with restores
- Applied to an eating establishment at around 1765
- Founded by a Parisian Soup seller named Boulanger
Grand Taverne de Londres (the Great Tavern of London)
- Founded in Paris in 1782 by a man named
- Antoine Beauvilliers (a leading culinary writer and gastronomic
authority who achieved a reputation as a successful restaurateur
and later wrote L'Art de Cuisinier, which deals with cooking and all
other aspects of food service (including management) as a science,
and it became the standard French cookery book of the time.)
Georges Auguste Escoffier
- A French chef, restaurateur and a culinary writer who created the
methods of what we now consider traditional French cuisine.
- Created the hierarchy of the kitchen or better known as the
“Brigade de Cuisine”.
Marie Antoine (Antonin) Careme
- French Chef and an early practitioner and exponent of the elaborate
style of cooking known as Grande Cuisine the “high art” of French
cooking
- The founder of French Grande Cuisine
- Contributions to cooking was to elevate it to the status of a
- He is credited with creating the standard chef’s hat, the creation of
new sauces and dishes.
- Credited with replacing the practice of service `a la francaise
(serving all dishes at once) with service `a la russe (serving each dish
in the order printed on the menu).
Jullien’s Restorator
- United States
- Opened in Boston in 1794
Service a la russe
- Introduced by French by the Russian Prince Kurakin in the 1810s,
from where it spread rapidly to England and beyond.
Raymond Albert Kroc
- A pioneer of the fast-food industry with his worldwide McDonald’s
enterprise (1954)
- An American entrepreneur, famous for significantly expanding the
McDonald’s Corporation from 1955.
- He did not actually find the restaurant chain itself, however it was
started by Richard and Maurince (Mac) McDonald in 1940. Dubbed
the as Hamburger King, Kroc was included in the TIME MAGAZINE
100 list of the world’s most influential builders and titans of industry
and amassed a $500 million fortune during his lifetime.
- In 1977, the first McDonald’s Happy Meal was regionally tested in
St. Louis. The first nationwide Happy Meal was served in 1979, part
of a promotion called “Circus Wagon”.
Robert Owen (Father of Industrial Catering) from Scotland
- In 1885 he made it to his mission to improve working conditions.
- One of his efforts was to provide an “eating room” for his workers
and their families.
Types of Food Facilities and Establishments
Institutional Food Service
- include public and private elementary and secondary schools as well
as hospitals and detention facilities.
Market/Grocery Establishments
- A retail establishment that sells such products as food items
intended for home preparation and consumption.
Farmer’s Market
- A direct farm market where growers can sell their goods directly to
the consumers.
Bakery
- A bakery is an establishment where products such as breads, cakes
and pastries are prepared from raw ingredients.
Confectionery Establishments
- A facility that sells ready-to-consume, single service, pre-packaged
snack items and beverages including but not limited to chips, pop,
candy, crackers, cookies, bulk candies, milk, juice and ice-cream.
Caterer
- A caterer is person (or entity) who supplies food and beverages
and/or related services to any off premise private function. Catering
is common at outdoor events and also at special functions including
weddings, parties or large organized picnics.
Food Carts
- A food and beverage service establishment that is a non-motorized
vehicle self-propelled by the operator.
Mobile Vendor
- A food and beverage service establishment that is a vehicle
mounted unit, either motorized or trailered, and readily movable,
without disassembling, for transport to another location.
Food Truck
- A food truck is a large vehicle equipped to cook and sell food. Some,
including ice cream trucks, sell frozen or pre-packaged food;
Short-Term Food Vendor
- A food and beverage service vendor with a food stand that is
disassembled and moved from location to location, but which
operates no more than 10 days annually at any one civic event.
Commissary
- is the central kitchen or food preparation and storage facility usually
for mobile food vehicles and vending machines.
Restaurant
- An eatery, is a business which prepares and serves food and drinks
to customers in exchange for money. Meals are generally served
and eaten on the premises, but many restaurants also offer take-out
and food delivery services, and some offer only take-out and
delivery.
Restaurant Categories
National or Ethnic Restaurant
- An outlet that offers the actual dining experience which represents
the kind of food and service based on a certain culture. For
example, Greek restaurants specialize in Greek cuisine.
Fast Food Restaurant
- Fast food restaurants emphasize speed of service. Operations range
from small-scale street vendors with food carts to multibillion-dollar
corporations like McDonald's and Burger King.
Fast Casual Restaurant
- Fast casual restaurants are primarily chain restaurants. More of the
food is prepared at the restaurant than is the case at fast food
chains. Fast casual restaurants usually do not offer full table service,
but many offer non-disposable plates and cutlery.
Casual Dining Restaurant
- A casual dining restaurant is a restaurant that serves moderately
priced food in a casual atmosphere.
Fine Dining Restaurant
- Fine dining restaurants are full-service restaurants with specific
dedicated meal courses. Décor of such restaurants features higher-
quality materials, with establishments having certain rules of dining
which visitors are generally expected to follow, often including a
dress code.
Variations
Bistro
- A bistro or bistrot is small restaurant, serving moderately priced
simple meals in a modest setting with alcohol.
Buffet Restaurant / Smorgasbord
- Buffet restaurant serves meals in which food is placed in a public
area where the diners serve themselves. They normally offer eat all
you can food for a set price, but some measure prices by weight.
Café/ Coffee Houses/ Coffee Shop
- Café specializes in serving coffee. Many cafes are open at breakfast
time and will serve full hot breakfasts all day.
Cafeteria
- A cafeteria is a restaurant serving ready-cooked food arranged
behind a food-serving counter. There is no table service.
Destination Restaurant
- The idea of a destination restaurant originated in France with the
Michelin Guide, which rated restaurants as to whether they were
worth a special trip or a detour while one travelled by car in France.
Tabletop Cooking Restaurant
- Customers are seated as in a casual dining setting. Food items are
prepared by the establishments for cooking on embedded gas
stoves, induction cookers, or charcoal grills.
Pub (Public House)
- pubs were primarily drinking establishments with food in a
secondary position, whereas many modern pubs rely on food as
well, to the point where gastropubs are often known for their high
quality fine-dining style pub food and concomitantly high prices. A
typical pub has a large selection of beers and ales on tap.
Teppanyaki-style
- Many restaurants specializing in Japanese cuisine offer the
teppanyaki grill, which is more accurately based on a type of
charcoal stove that is called shichirin in Japan.
Diner
- Diners offer a wide range of foods, mostly American cuisine. Diners
typically serve staples of American cuisine such as hamburgers,
French fries, club sandwiches, and other simple, quickly cooked, and
inexpensive fare, such as meatloaf.
Concession Stand
- A concession stand, snack kiosk or snack bar is a place where
patrons can purchase or buy snacks or food at a cinema, zoos,
aquariums, fair, stadium, beach, swimming pool, concert, sporting
event, or other entertainment venue.
Institutional and industrial Catering
1. Types
Profit oriented - commercial canteens, restaurants, café,
etc. within the premises catering to all the people (students,
staff, visitors, etc.)
Running on break-even - industrial canteens, college
canteens catering to staff requirements only.
Subsidized - serving meals as a part of employee/ student
welfare schemes.
 2. Menu Considerations
Cyclic menu for regular meals and limited choice in
canteens.
Nutritional requirements are kept in mind while planning
menu.
Reasonable prices consistent with service offered.
Menus are relatively simple, which can be prepared by
limited kitchen staff in limited time.
Special menus are prepared for special occasion like on
festivals, functions and parties.
Industrial Catering:
Army Mess
- Catering for armed forces is also sometimes referred to as welfare
catering. This service is provided to armed forces as a subsidy from
the government, and soldiers posted at various locations are fed
under this scheme.
Hospital catering
- The primary responsibility of hospital catering is towards people
who are admitted to hospitals for health reasons.
Airline Catering
- Airlines catering is defined as the highly specialized skill, technology
and quality-oriented food catering for the airline passengers and the
crew members with a greater emphasis on hygiene aspects and just
in time production.
- An airline meal, airline food, or in-flight meal is a meal served to
passengers on board a commercial airliner. These meals are
prepared by specialist airline catering services and normally served
to passengers using an airline service trolley.
Week 3
Food Safety: Hygiene and Sanitation
Hygiene: Handwashing
- washing your hands regularly using proper techniques is one of the
most important aspects of working in food service. Doing so helps
reduce the incidence of spreading germs, including viruses, bacteria,
and other pathogens, including those that might exist on raw foods
as you prepare them.
Wearing Single-Use Gloves
- Food handlers should not touch ready-to-eat foods with bare hands
because doing so can transfer pathogens to food.
Proper Attire
- Food handlers should come to work in clean clothes. Not only does
this give a professional appearance, but dirty clothes carry
pathogens that can transfer to food and cause foodborne illness.
Cleaning and Sanitation
Cleaning
- Cleaning is the process of removing food and other types of soil
from a surface, such as a dish, glass, or cutting board. Cleaning is
done with a cleaning agent that removes food, soil, or other
substances.
Cleaning agents are divided into four categories:
Detergents
- Detergents can penetrate soil quickly and soften it.
Solvent Cleaners
- Use periodically on surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
Acid Cleaners
- These cleaners are often used to remove scale in ware washing
machines and steam tables.
Abrasive Cleaners
- Use these cleaners to remove heavy accumulations of soil that are
difficult to remove with detergents. Some abrasive cleaners also
disinfect.
Sanitation
- Sanitizing is done using heat, radiation, or chemicals. Heat and
chemicals are commonly used as a method for sanitizing in a
restaurant; radiation rarely is. The item to be sanitized must first be
washed properly before it can be properly sanitized.
Sanitizing Methods
Heat
Chemicals
Three factors of Chemical sanitizers
Concentration - The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.
Temperature - Generally chemical sanitizers work best in water that is
between 55o F (13o C) and 120o F (49o C).
Contact Time - In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
Food Cost - Food cost is the ratio of ingredient cost to revenue generated
from food sales using those ingredients.
Ideal Food Cost vs Actual Food Cost
- Ideal food cost is a calculation that does not factor in inventory
losses, while actual cost is calculated using real inventory levels.
How to reduce food cost in restaurant management
1. Institute Incremental Price Increases
2. Reduce Food Waste
3. Pay Attention to Seasonal Price Fluctuations
4. Analyze Recipe Ingredients
5. Buy Strategically
Week 4
Dining-Room Mise en Place
- Is a French term that means “everything in its proper place”
- The term is traditionally thought of as a back-of-the-house culinary
term, in which it means having all ingredients prepared and ready to
combine and cook. However, mise en place is also applicable to the
operation of a professional dining room.
In most operations those employees responsible for mise en place related
to dining tables address additional key areas:
• Linens and napkins
• Flatware
• Dishware
• Glassware
Linens and Napkins
- linen is the term used to refer to tablecloths.
- When preparing dining areas for guests, linens are carefully and
evenly placed on tables. A silence cloth or second tablecloth is often
used to help reduce noise and clatter from plates and glasses being
placed on guest tables.
- Napkins can be made of cloth or paper. Cloth napkins are usually set
on the table folded in half, in quarters, or in a manager approved
shape or fold. Paper napkins may be placed on table tops or in
dispensers. Both cloth and paper napkins may also be used for
decorative purposes or for holding eating utensils
Flatware
- Tableware is the industry term used to collectively describe three
categories of tabletop items: flatware, dishware, and glassware.
Three quality-related levels of stainless steel
1. Medium Weight - the lightest flatware typically sold for use in
commercial restaurant or foodservice operations.
 2. Heavy Weight - very durable, not easily bent, and makes for a nice
presentation. It is used in a large number of casual and fine dining
establishments.
3. Extra Heavy Weight - Extra heavy weight flatware is used in finer
establishments that seek to offer guests the highest levels of
flatware quality. This type is very durable and sturdy and is difficult
to bend.
Food contact surfaces – are those areas of an item that will come into direct
contact with food.
Place Setting – refers to all of the flatware, dishware, and glassware pre-set
for use by one guest.
Dishware – refers to the reusable plates, cups, and bowls used to serve
menu items.
Variety of materials of Dishware
Plastic
Metal
Ceramic
Glass
Glassware - is the restaurant and foodservice term for individual beverage
containers. In many cases, glassware in operation may be made from non-
glass materials including paper, Styrofoam, plastic, and metal.
Front-of-the-House
- Is where your customers directly experience your establishment.
That means that every aspects of the front of house should be
geared toward a good customer experience.
General Manager – runs the restaurant, ensuring service goes smoothly.
Hiring, training, and setting the bar for customer service.
Host or Hostess – is the first person to interact with guests and therefore
imparts that all-important first impression. They greet guests and show
them to their table. They also take reservations and, if a table is not ready
when guest arrive, estimate the wait time.
Servers – explain and answer any questions about the menu, take food and
drink orders, serve customers and at the end of the visit, give them their
check and process payments.
Bartenders – greet customers, take drink orders, and then mix and serve
drinks. They might also wash glasses and manage bar inventory.
Food runner – transport meals from the kitchen to diners. Might also
assemble appetizers, refill water glasses, and clear plates when diners are
done eating.
Best Practices for Managing Your Front of House
Things to make things run smoothly:
Plan Ahead
- experience your space as a diner would, and shape your restaurant
accordingly.
- Walk through each path a diner would take - entering your
restaurant, going to the restroom, ordering at the counter - and
take note of what they see along the way.
Create an employee training program
- back-of house staff and even veteran employees should complete
the same training to get an in-depth understanding of restaurant
operations, customer interactions, the food and wine menu, and
logistical things like your POS system.
Hold Pre-Shift Meeting
- Before every shift, gather employees to go over everything from
special menu items to events, VIP customers, and service issues that
you want them to focus on.
Keep Track of Restaurant Reservations
- Managing reservations is key to planning each shift (and making
customers happy). Using an online reservation system allows
customers to make reservations and get reminders.
Invest in a Fully Integrated Restaurant POS System
- Implementing POS technology is the best way to get a true picture
of your restaurant’s performance, like tracking sales and employee
performance. It can also be a great tool for boosting operations,
aiding to create efficiency with servers and improve table
management.
Use Sales Data and Analytics to Make Improvements
- Data from a POS system can be used to better your overall
operations. For example, if data shows that certain days and times
tend to be busier, schedule more servers at that time, and vice
versa. It can also be used to track the performance of new
promotions and determine which servers are the highest sellers.
Food Preparation Techniques
Knife Skills
- The only piece of "equipment" more basic to cooking is the human
hand. Good quality knives will make your work easier, more
efficient, and more enjoyable.
Knife Nomenclature
Tip or Point - The tip end of the blade may vary in shape, depending
on the type and style of the knife. The most common shapes are a
point or a rounded end.
Back or Spine - The thicker, unsharpened edge of the blade.
Cutting Edge - The sharpened edge of the blade.
Heel - The rear edge of the blade that extends below the bottom
line of the handle.
Bolster or Shoulder - The rear edge of the blade that extends below
the bottom line of the handle.
Tang - The unsharpened rear extension of the blade that extends
into the handle. Tangs may be full, partial or rattail.
Handle - he handgrip that is typically covered with metal, plastic,
wood or bone applied in either one or two pieces.
Rivets - The rivets are metal pins used to join the scales to the tang
to form the handle.
Basic Knife Cuts
Coarse Chopping - Usually used for items that will not be part of the
finished dish; e.g., mirepoix (a mixture of onions, celery, and carrots used to
flavor stock).
Mincing - A relatively even, very fine cut; especially appropriate for herbs
and flavoring agents such as garlic and shallots.
Long Rectangular Cuts
Julienne - A long rectangular cut 1/16 x 1/16 x 1to 2-inches in length.
Batonnet - A ¼x¼x1to2-inchesinlength.
Cube Cuts
Regular Brunoise [broo-NWAHZ] - A ⅛ x ⅛ x ⅛-inch cut.
Small Dice - A ¼ x ¼x¼-inchcut.
Medium Dice - A ⅓ x ⅓ x ⅓-inch cut. Large Dice: A ¾ x ¾x¾-inchcut.
Other Cuts
Rondelle - A simple cut used for cylindrical vegetables, such as carrots or
parsnips, which produces a round disk.
Chiffonade - Also known as a ribbon cut, it is used to efficiently cut leafy
vegetables and herbs into finely sliced strips or ribbons.
Fruits and Vegetables
Fruits - are the freshly, juicy products of plants that are seed containing.
Vegetables - are plants or parts of plants such as roots, tubers, bulbs, stems,
leaves, fruits and flowers used raw or cooked, served generally with an
entrée or in salads but not as deserts.
Fruit Classification
1. Berries - small, juicy fruits with thin skins like strawberries, grapes.
2. Drupes - have an outer skin covering, a soft fleshly fruit. The fruit
surrounds a single, hard stone or pit, which contains the seed. (e.g.
cherries, peaches, plums)
3. Pomes - have a central, seed containing core surrounded by a thick
layer of flesh such as have a thicker outer rind. A thin membrane
 separates the flesh into tiny segments. (e.g. orange, grapefruit and
lemons)
4. Melons - large, juicy fruits with thick skins and many seed. They are
in the gourd family that includes honeydew and watermelon.
5. Tropical Fruits - grown in warm countries and are somewhat exotic
like avocados, mangoes, bananas, dates, guavas, papaya and
pineapples.
Vegetables Classification
1. Bulbs (garlic and onion)
2. Flowers (cauliflower and broccoli)
3. Fruits (tomatoes, cucumber, eggplants, okra, pepper, pumpkins and
squash)
4. Stems (asparagus, celery, bamboo shoots)
5. Leaves (lettuce, cabbage, spinach, kamote tops and dahon ng sili)
6. Seeds (beans, peas, corn)
7. Tubers (potatoes)
8. Root (carrots, radish, turnips)
Vegetables Classification (according to color)
1. Green vegetables – contain Chlorophyll (kangkong, malunggay and
ampalaya)
2. Yellow Vegetables – contain Carotene (carrots and pumpkins)
3. White Vegetables – contain Flavones (radish, onions and turnips)
4. Red Vegetables – contain Anthocynin (red beets, red bell peppers
and tomatoes)
Stocks, Soups and Sauces
Stocks
- are rich, flavorful liquids used as a base for soups, sauces and other
dishes. Usually produced by simmering meat, fish or poultry flesh
and bones, vegetables and seasoning with liquid.
several types of stocks.
Brown Stock - Beef or veal bones in lightly oiled roasting pan and browned
in an oven.
White Stock - Simmered and un-browned veal or beef bones, to provide
more delicate flavors.
Chicken Stock - Sometimes referred to as white stock, it is prepared by
simmering chicken bones with mirepoix and seasonings.
Fish Stock - Uses bones, heads, skin and trimmings from lean, white deep-
sea fish.
Soups
- should be prepared with high quality ingredients, using the right
techniques. Gelatin from boiled bones provide the “body”, but
thickening agents such as meat, fish, poultry or vegetables can serve
as alternatives.
2 categories of soups
1. Clear soups - Clear soups are simple, and have no solid ingredients.
Some examples are:
Broth - A flavor-packed liquid that is a by-product of simmered meat
or vegetables.
Vegetable Soup - Made from clear seasoned stock or broth with 1
or 2 types of vegetables.
Consomme - A rich, flavorful stock or broth made perfectly clear
and transparent.
2. Thick soups - Thick soups are opaque and thickened by adding a
thickening agent such as roux with a combination of one or more
pureed ingredients to provide a heavier consistency to create:
Cream soups - Liquid thickened with roux or other thickening agents
with milk or cream
Purees - Naturally thickened by one or more pureed ingredients or
based on starchy ingredients.
Chowders - Hearty American soups made from fish, shellfish or
vegetables.
Potage - Thick hearty soups usually comprising of meats or
vegetables cooked in a liquid until they form a thick mixture.
Sauces
- increase flavor and palatability, or enhance the appearance,
nutritional value and moisture to food. Enhance the finished
product with the following sauce thickeners:
 Slack/brown roux - Made with more flour than fat and blended with
milk to create béchamel sauce or blended with meat stock to create
velouté.
Egg - Uses the whole egg as the whites hold moisture loosely for a creamy Week 5 – 6
consistency and the yolk provides more thickening power. Baking Fundamentals
Starch - Uses starch made from waxy maize, corn, potato, rice or arrowroot. Baking
Gelatinization occurs in hot water to create a thickener.
- Baking is a method of cooking that uses dry heat in an enclosed
Types of Sauces space. Typically done in an oven, baking occurs when heat makes
Brown Sauce – prepared with mirepoix, fat and flour to create a tan-colored contact with dough or batter and causes the starches in the dish to
sauce. change form.

Velouté sauce – Prepared from white stock and blonde roux for use as a Bread - other baked goods are deeply ingrained in just about every culture,
base for cream soups and vegetarian sauces. religion, and region of the world. These significant cultural symbols have
been the subject of lore, nursery rhymes, and religious texts for thousands
Béchamel sauce – Prepared with a mixture of flour, butter and milk from a of years.
meat base.
5 Different types of Baking
Cream sauce – Prepared with rich cream or milk base to produce a white 1. Oven Baking - The most common form of baking, relying on an oven
sauce. to trap heat in an enclosed space with the dough or batter.
2. Steam Baking - A common form of baking in the UK, steaming
Meat, Poultry, Fish and Seafood entraps heat using a small amount of water in tight fitting lid and
Meat - is evaluated for traits that indicate its tenderness, juiciness, and pan to cook baked goods from crumpets to cakes.
flavor. Yield grade measures the proportion of edible or usable meat after it 3. Hot Stone Baking - A method of baking that uses a hot stone to
has been trimmed of bones or fat. evenly distribute high heat into breads and other baked goods.
4. Hot Ash Baking - A primitive form of baking over a bed of fiery ash,
Poultry - is a durable meat that lends itself to multiple cooking methods, typically used to cook flat breads and cakes.
such as dry-heat, dry heat with fat or oil, moist-heat, and combination 5. Grill Baking - A hybrid method of cooking that begins on the grill
cooking methods. and is finished in the oven—or vice versa—to infuse baked goods
Fish - Fish items are highly perishable and so proper storage is very with a slightly smoked or charred flavor.
important. 25 Essential Baking Tools
Seafood - important step in purchasing seafood is deciding on the type and 1. Kitchen Scale
quality of seafood that is needed for particular menu items-the intended 2. Oven Thermometer
use of the seafood. 3. Hand Mixer od Stand Mixer
4. Cake Pans
5. Glass Square Pan
6. Muffin pan
7. Loaf Pan
 8. Pie Pan CUSTARD- Custard Baked and soft custards vary in so many ways. Creamy,
9. Rimmed Baking Sheets delicate, baked custards may be served in their baking cups or may be
10. Mixing Bowls unmolded and served with fruit garnishes or with dessert sauces.
11. Measuring Cups and Spoons
12. Rolling Pin Puddings - Puddings are relatively simple to prepare and vary with sauces.
13. Flour Sifter or Fine-mesh sieve These are classified as:
14. Silicone Baking Mat and Parchment Paper 1. Cornstarch pudding - sometimes called blancmange
15. Cooling Rack
16. Spatulas 2. Rice pudding
17. Whisk 3. Bread pudding
18. Cookie Cutters
19. Pastry Blender (aka Pastry Cutter) Fruit Cobblers - These are not fruit pies. They have a depth of two or three
20. Bench Scraper inches and are topped with biscuit dough rather than being made with pie
21. Food Processor crust. They may be served either hot or cold.
22. Pastry Brush
Frozen Dessert
23. Cookie Scoops
24. Pastry bags and Piping tips 1. Ice cream-smooth frozen mixture of milk, cream, sugar, flavorings
25. Ice Cream Maker and sometimes eggs.
2. Sherbet and Ices–made from fruit juices, water and sugar. American
Yeast Bread vs Quick Breads
sherbet contains milk and cream and sometimes egg white. The egg
Yeast Breads - This is what allows the bread to rise. whites increase smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
Quick Breads - Unlike yeast breads, quick breads do not require kneading or 3. Frozen Soufflés and Frozen Mousses Made like chilled mousses and
rising, but instead rise when baked. Bavarians, whipped cream, beaten egg whites or both are folded to
Dessert - Usually sweet course or dish (as exemplified by pastry or ice give lightness and allow to be still frozen in an ordinary freezer.
cream) usually served at the end of a meal. Garde Manager
Fruits - The simplest dessert and one of the best are fruits because they are - The meaning of garde manger has changed over the years. Garde
nutritious, appetizing, and easy to prepare and serve. manger (pronounced "gard man-ZHAY") is a French term that
CHEESE- Cheese is another excellent dessert that is ready to serve. It is roughly translates to "storing/keeping/protecting to term originally
made in all parts of the world from `a variety of milks from cow, goat and referred to eat," and the pantry or storage place in area. Today, it
sheep. Cheese differs depending on the kind of milk used, the kinds of can mean the kitchen a food person or place in the kitchen.
cheese-making procedures, the seasonings and the ripening processes also Modern Meanings - In Meanings the modern culinary arts, the term garde
distinguish its variety. manger can oversees cold refer to food the chef who production. Similarly,
GELATIN DESSERT These are easily prepared, economical and vary in many garde manger can also specific area of the kitchen refer where to cold the
ways. Gelatin is marketed in two forms. First, the unsweetened, granular food production. takes place.
type that must be softened in water before use, and the fruit gelatin to
which flavor, color, and sugar have already been added.
Classical Meaning - In the classical culinary arts, garde manger refers to a
produced in the cold category of foods kitchen as well as the broad array of
techniques used for preparing these foods.
Food Preservation - helps to remember that food spoilage is caused by
bacteria, which are tiny organisms that require, among other things, food,
water, and oxygen to survive and reproduce.
Nutrition
- The Nutritional Guidelines for Filipinos (NGF) is a set of dietary
guidelines based on the eating pattern, lifestyle, and health status of
Filipinos.
- The first NGF released in 1990 was composed of five messages
called “Dietary Guidelines for Filipinos.”
- In 2000, a revised nutritional guideline composed of ten messages
was released and it was called the Nutritional Guidelines for
Filipinos.
Menu Planning - is the process of deciding what you will eat for each meal,
including main dishes, side dishes, and desserts. It also entails knowing how
many meals to plan for and when to serve them. Daily activities and
scheduling variations may complicate the menu planning process. Knowing
what types of foods can be prepared according to the activities and
schedules for a particular day is an important part of meal planning.
Kind and quantity of meals - know which meals you’re in charge of, for
example, breakfast, lunch, or dinner and keep in mind the timeframe or the
available time to make a meal.
Budget - knowing how much money is available to spend on groceries is
important for menu planning.
Week 7-8
Preparation of Appetizers
Appetizers
- Small, delicate, flavorful and attractive portions of food or drinks
served before or at the beginning of a meal to stimulate the desire
to eat.
Mis en place - is a French term which means “set in place”- where you have
to everything ready to cook and in its place. You should be able to identify
and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easy.
Tools and Equipment for Appetizers
1. Butter Cutter – a sharp edged scoop used for cutting out balls of
fruit and vegetables.
2. Butter Curler – used for making butter curl
3. Butter Knife – a small knife with blunt edged blade that is used to
apply such as butter, peanut butter and cream cheese.
4. Can Opener – used to open a food tin preferably with smooth
operation and comfortable grip and turning knob
5. Containers – these come in different sizes and shapes and are used
to place prepared appetizers.
6. Cutting Board – a wooden or plastic board used for cutting fruits
and vegetables.
7. Egg slicer – used to slice eggs
8. Fork – used to prick, beat and combine ingredients
9. French Knife – this is cook’s right hand, used for chopping, slicing
and dicing.
10. Glass Measuring cups – used to measure liquid ingredients such as
water and oil, usually transparent with the graduation on the outer
part.
11. Grater – used to grate, shred, slice and separate foods such as
cheese, carrot, etc.
12. Measuring Cups – come in different sizes to measure dry
ingredients.
 13. Measuring Spoons – used for measuring liquid and dry ingredients
in small quantity
14. Measuring Bowl – designed to have smooth, rounded interior
surfaces with no dents or creases for smooth mixing
15. Mixing Spoon – these comes in different sizes and lengths of
handles.
16. Multi-purpose Kitchen Shears – used for cutting, used also as a
bottle opener or as a nut cracker
17. Paring Knife – used for trimming and paring fruits and vegetables
18. Peeler – the best ones are made of stainless steel with sharp double
blade that swivels, used to scrape vegetables and peel fruits.
19. Portion Scoop – these are precisely sized for portion control
20. Potato Masher – used to press potatoes and other cooked fruits
and vegetables
21. Rubber Spatula – used for scraping off contents of bowls
22. Scraper – a rubber silicone tool used to blend or scrape food from
the bowl
23. Spoon – can be slotted, perforated and solid, made of stainless steel
or plastic used to spoon liquids and to lift foods
24. Strainer/ Colander – used to strain or separate liquid from foods
25. Tong – used to grab food easily without holding it
26. Wire whip – used for mixing thinner liquids
27. Zester – used to move citrus peels in thin strips
Equipment for Appetizers
1. Refrigerator – a thermally insulted compartment used to store food
at a temperature below the room temperature.
2. Oven – a chamber or compartment used for baking, heating or
drying
3. Microwave Oven – used for cooking or heating
4. Chiller – used for keeping cols foods chilled for service
Classification of appetizers
1. Canapes (can’ a pay) - Refer to open face sandwich which may
topped with endless variety of ingredients. These may be toasted or
fried, rectangular or circular shape.
Components of Canapes:
 Base – must be firm enough for the guest to handle
(bread/croutons/toast and crackers/pastry bases)
 Spread – adds moisture and flavor
 Main Body – the savory part (meat/fish/seafood/vegetables)
 Garnish – adds appeal and enhance the main body (herb/olives/any
piece of veggies)
Styles of Canapes (can’ a pay)
Banquet Style – this is designed simply but can be produced
in large quantity. This type is made from less expensive food
which is usually sold for a lower price.
Ala Carte – Individually prepared which comes in complex
designs. Premium ingredients are added making it
expensive than the banquet style. It made for special
occasions.
2. Hors d’oeuvres - it is very similar to canapés but its primary
difference is it is not served in s crust base or base, its major
ingredients is usually served whole rather that pureed or chopped
or made into a spread.
Examples:
a. Cheese - cut in bite-size cubes and served immediately because they
dry quickly when exposed to air.
b. Cheese Balls - bite-size balls made of cheese blends such as grated
cheddar. Chilled the rolled in finely chopped nuts or parsley.
c. Devilled Eggs - hard-boiled eggs which is cut lengthwise then stuffed
with spread made from their yolks blended with mayonnaise and
flavorings.
d. Shrimps - whole, marinated or served in ice with accompanying
sauce such as remoulade or red sauce.
e. Ham Rolls - thin slices of ham rolled into pickles or asparagus or
filled with spread or mousse.
f. Antipaso (an-tee-pas-to) - Italian for “before the food” a small plate
or tray of flavorful bite size cold foods.
g. Liver Pâté (pah tay) - seasoned chicken liver or goose liver paste
glazed or baked in a crust, sliced and served cold.
3. Cocktails - Made of seafood or fruits usually with tart or tangy
sauce, served chilled and often on a bed of crushed ice. The typical
cocktail consists of several bite-size pieces of meat, fish, shellfish or
 fruit served with highly flavored sauce. In the fruit cocktail, the Hazards - referred to any potential problem which may endanger
“sauce” would probably be fruit juice flavored with liqueur. Oyster the safety of the consumers of food.
and clams on the half shell fall under this group of appetizers. Critical Point- refers to a problem they could be a real risk to the
4. Relishes - these are raw or pickled vegetables cut into attractive consumer which may result in hazardous food being consumed.
shapes served as appetizer. Controls- needed pertain to the elimination of potential hazard or
a. Raw Vegetables - which are also known as “crudités from the reduction to an acceptable level.
French word “cru” meaning raw and come in bite-size cut
served with dips such as celery, radish, green and red pepper, Plating and Storing Appetizers
cucumber, cherry, tomatoes, carrots, scallions, zucchini, - A well-planned menu may falter and fail if the presentation is not
cauliflower and broccoli stems. well done. The moment the food is presented to the diner, it can
b. Pickled items - such as cucumber pickles, spiced beets and turn off the appetite if it is not properly arranged. An aesthetically
other preserved fruits and vegetables. pleasing plate can sharpen it.
5. Chips and Dips - Accompaniments for raw vegetables, potato dips
and crackers. Any mixture of spreads can be used as dips. How to Plate Appetizers?
6. Petite Salad - Small pieces of food such as pasta, meat, fruits or  Keep it simple.
vegetables that usually mixed with a dressing (as mayonnaise) or set  Everything on the plate should be edible and complementary to the
in gelatin. flavor of the appetizer.
7. Fresh Fruit and Vegetables - sweetness of fruits is the perfect  Use colorful garnishes like lemon slices or fresh herbs instead of
complement to savory ingredients. They can be presented in inedible items.
kebabs, in baked dough served with chocolate sauce, mint leaves,
cinnamon and a lot more. Vegetables on the other hand are quickly
and easy to prepare spending less time such as tomatoes, eggplants,
pepper, cucumber, inions, mushrooms, etc.
Methods in Preparing Food
Preparing Ingredients for Appetizers
1. Wash the fruits and Vegetables
2. Peeling and Trimming
3. Cracking Eggs
4. Zesting and Juicing Citrus
5. Chopping Chocolate
HACCP Analysis and Safety
HACCP stands for Hazards Control and Critical Point Analysis. It is a food
safety management system that provides identification and assessment of
the hazards and risks associated with food operation. It also provides
prevention strategies on known food hazards that endanger the health of
people.