CBLM LG Gr. 8 - Tle Food Trades (Level I)

Republic of the Philippines
Department of the Education

PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Unit of Competency: PROVIDE EFFECTIVE COSTUMER SERVICE
Module No.: 1
Module Title: Providing Effective Customer Service

Nominal Duration: 100 Hrs.
TABLE OF CONTENTS
TITLE
MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICE
Lesson 1.Greeting customers
Lesson 2. Identifying customer needs
Lesson 3. Delivering service to customers
Lesson 4. Handling queries through telephone,
fax machine, internet, e-mail
Lesson 5. Handling complaints, evaluation, and recommendations
Module Title : CLEANING AND MAINTAINING
Lesson 1. Cleaning, sanitizing, and storing equipment
Lesson 2. Cleaning and sanitizing premises
Lesson 3. Handling waste and linen
Module Title : Performing Safety Practices in the Workplace
Lesson 1. Following workplace procedures for health, safety, and
security practices
Lesson 2. Dealing with emergency situations
Lesson 3. Maintaining safety personal presentation standards
PAGE
6-9
10 - 13
14 - 17
18 - 20
21 - 23
28 - 33
34 - 37
38 - 40
45 - 49
50 - 52
53 - 55
Module Title : OBSERVING WORKPLACE HYGIENE AND SANITATION PROCEDURE

Lesson 1. Observing hygiene and sanitizing procedure
Lesson 2. Identifying and preventing hygiene risk.
61 - 64
65 - 69
Module Title : PLATING, PRESENTING ANS SERVING FOOD

Lesson 1. Preparing food for service
Lesson 2. Portioning and plate food
Lesson 3. Working in a team
74 - 78
79 - 82
83 - 85
Module Title : PREPARING, COOKING AND SERVING FOOD FOR MENU

Lesson 1. Coordinating, organizing and preparing for food service
Lesson 2. Cooking and serving menu items for food service
Lesson 3. Coordinating and completing end of service requirements
91 - 94
95 - 108
109 - 111
MODULE TITLE: RECEIVING AND STORING KITCHEN SUPPLIES

Lesson1. Taking delivery of supplies
Lesson 2. Storing supplies
Lesson 3. Rotating and maintaining supplies
116 - 125
126 - 132
133 - 135
MODULE
Lesson 1.
Lesson 2.
Lesson 3.
Lesson 4.
139
151
158
166
TITLE: ORGANIZING AND PREPARING FOOD

Preparing tools and equipment for specific uses
Assembling and preparing ingredients for menu items
Preparing dairy, dry goods, fruits and vegetables
Preparing meat, seafoods and poultry
- 150
-157
- 165
- 181
PROVIDE EFFECTIVE COSTUMER SERVICE

Module Title: PROVIDING EFFECTIVE COSTUMER SERVICE
Module Introduction
The module deals with the knowledge, skills, and attitudes in providing
effective customer service. It includes greeting customers; identifying customer
needs; delivering customer service; handling queries through telephone, fax
machine, internet, and e-mail; handling complaints, evaluation, and
recommendation.
Expected Outcome
After completing the module, you should be able to:
1. greet customer;
2. identify customer needs;
3. deliver service to customer;
handle queries through telephone, fax machine, Internet, and e-mail; and
4. handle complaints, evaluation, and recommendation.
PRE-TEST
Direction: Read carefully the following questions and choose the best
answer from the choices given. Write only the LETTER on
your test booklet.
1. Who among the following personnel in an industry is considered the life and
blood of the food and beverage industry?
a. customer
b. employee
c. manager
d. worker
2. What is the best characteristic of an employee that motivates
the customer to stay longer in the industry?
a. assist the customer to the vacant table
b. be calm and relax all the time
c. always put a smile on your face and be friendly
d. all of the above
3. If your
a.
b.
c.
d.
guest arrives, but there is no vacant table, what will you do?
assist him to the waiting lounge, but dont forget him there.
propose a menu which he would like or choose any and give his order
prepare the table for the guest
try your best to make him patient
4. Which of the standard operating procedure of greeting the guest

is the best in dealing with the customer?
a. be calm in dealing with the problem
b. first impression is lasting in an industry
c. never neglect the first contact with a client
d. welcoming is a first impression that the customer will remember to
come back
5. Which art of communication is shown when a person is speaking

in a group and many are showing their responses
a. facial expression
c. body gesture
b. body language
d. body posture
6. Which of the symbolic messages is transformed by means of
intonation, vocally-produced noise, body posture and body gesture?
a. body language
c. oral communication
b. non-verbal communication
d. verbal communication
7.
Which art of communication is not included in the verbal and

non-verbal communication?
a. body language
b. paralanguage
c. waving of hands
d. winking and slight movement of the eyebrow
8.
Which of the following is not included in the modes of farewell?

a. kissing and hugging
c. smiling
b. sending letter
d. waving of hands
9. Which is not included in the symbolic message of an oral communication?
a. body gesture
c. fare welling
b. facial expression
d. intonation
10.
Which of the following needs of the customer does not belong to the
group?
a. need to be understood
c. need to feel important
b. need to feel welcomed
d. need to be somebody
11. Which is not included in the standard requirements for the

urgency needs of the customer?
a. manner of preparation
c. personal hygiene
b. preparation time
d. special qualities of the dish
12.
Which of the following does not belong to the body language

checklist?
a. do you hold your head high and steady?
b. do you find it easy to maintain natural smile?
c. do your arms move in a natural unaffected manner?
d. do you use the two levels of communication?
13. Which of the good working attitudes and pleasant approaches

does not belong to the group?
a. good communication
b. body language
c. sound intonation of your voice
d. your appearance
14. Which is not included in maintaining high quality service to the
customer?
a. customer satisfaction
c. keeping clear item
b. some emblem
d. setting strategies
15. Which is not an example of EMBLEM which means a verbal

accompaniment?
a. hand signal
c. hugging
b. high file
d. victory sign
LESSON 1
GREETING CUSTOMERS
INTRODUCTION
The lesson deals with the proper greetings of the customer in line with
enterprise procedure, the verbal and non-verbal communications, and the
sensitivity to cultural and social differences.
ASSESSMENT CRITERIA
1. Guests are greeted in line with enterprise procedure.
2. Verbal and non verbal communications are appropriately used on
the given situation.
3. Non verbal communication of customer is observed.
4. Sensitivity to cultural and social differences is demonstrated.
DEFINITION OF TERMS
gesture
- a motion of the limbs or body made to express thought

or to emphasize speech.
- the act or remarks made as a formality or as a sign of
intentions or attitudes.
communication - the exchange of thoughts, messages or information.
customer
- one who buys goods or services
farewell
- used to express an acknowledgement of parting
comportment - bring together
exigencies - urgent requirement
tiddling
- tamper
averted
- to ward off; prevent
gaze
- to look steadily and with fixed attention.
deceit
- trick
disbelief
- to refuse to believe
embellish
- to make beautiful as by ornamentation
Verbal and Non-verbal Communication
Two Levels of Spoken Message
1. Verbal
2. Non-Verbal
Verbal Communication - communicating our message verbally to whomever
is receiving the message. These symbolic messages are transferred by means
of:
Intonation
Tone of voice
Vocally produced noise
Body posture
Body gesture
Facial expressions, a pause
Non-Verbal Communication - Consists of all messages other than words that

are used in communication.
Body language a term for communication using body
movement
or gesture instead of, or in addition to, sounds, verbal language or other
communication.
Paralanguage describe all forms of human communication that

are not verbal language. This includes the most subtle of
movements that many people are not aware of, including :
a. Winking and slight movement of the eyebrows.
b. Use of social expressions.
How potential is non-verbal behavior
Some researches show the level of non-verbal communication as high at 80
% of all communications, more reasonably it could be at around 50 55 %.
Mehrabian discovered in his communication study that 7 % of
communication comes from spoken words, 38 % from the tone of the voice, and 55
% comes from body language.
Most Basic and Powerful Body Language Signal
1. Crossing his/her arms across the chest.
2. Consistent eye contact can indicate that a person is thinking positively of
what the speaker is saying.
3. An averted gaze that often indicates disbelief.
4. Touching the ear or scratching the chin.
5. Boredom is indicated by the head tilting to one side, or by the eyes looking
straight at the speaker but becoming slightly unfocused.
6. Posture or extended eye contact, to indicate interest
7. Touching the face during conversation can sometimes indicate deceit on the
act of withholding information.
8. Dusting oneself off.
9. Brush oneself as an act of cleaning him/herself.
Modes of Bidding Farewell
Waving of hands
Smiling
Kissing/Hugging
SELF-CHECK
Direction: On a sheet of paper, answer the following questions.
1. What are the ways of communicating with the client?
2. How prevalent is non-verbal behavior?
REFERENCES
Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES, SERVICE
OPERATION, Copyright 2007, pp. 118 130

http: //en. wikipedia. org/wiki/body language
ww.wikispace.com
Standard Operating Procedures of Greeting the Guest
Customers are the life and blood of the food and beverage business. To
ensure continuous patronage, their satisfaction must be sustained. They always
deserve preferential, prompt and consistent attention.
Greeting the Guest
WITH A SMILE ON YOUR FACE AND IN A FRIENDLY MANNER
(Good morning/ Good afternoon/ good eveningSir/ Maam)
(Welcome to ______________ (name of restaurant/ bar/Industry)
A. Welcoming a client
a. Be very polite, always smile
Good __________ sir/ maam, welcome to our place.
Im ____________ (name) at your service
b. Never let a client wait all alone at the restaurant door, he might get
the impression that he is not welcomed.
Come in, have a nice day ( assist to the place )
c. Attend to the customer right away. Do not assume an attitude which
means he is bothering you.
d. Be always warm in your welcome, but natural.
He is your host but do not let him sit on the table where the
remains of the previous client are still on.
e. If there is no available table, do not drop him.
Try your best to make him comfortable, give the delays he shall
have to wait and eventually send him to the bar but do not
forget him there.
Go and see him, propose the menu and maybe, he would like to
choose and give his order.
f. Apply a little psychology
From this contact, try to get or guess what type he is. The
knowledge of knowing him more will keep you to serve him
better.
g. Always remember to show him the way to his table and never forget to
pull the chair out and help him sit down.
SELF-CHECK:
Direction: Choose your partner among your classmates. Perform the
standard procedure of greeting the guest. The rest of the class
will be the evaluators or the observer.
RESOURCES:
tables
chairs
REFERENCES:
Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES, SERVICE
OPERATION, Copyright 2007, pp. 118 130
http: //en. wikipedia. org/wiki/body language
ww.wikispace.com
LESSON 2
IDENTIFYING CUSTOMERS NEEDS
INTRODUCTION
The lesson deals with the needs of the customers, the proper information
and details provided the customer, and the recognition and identification of the
limitation in addressing needs.
ASSESSMENT CRITERIA
1. Interpersonal skills are used to identify the needs of the
customer.
2. Urgency of needs should be assessed and identified.
3. Proper information and details are provided to the customer.
4. Limitation in addressing needs is recognized and identified.
DEFINITION OF TERMS
culture behavior pattern; belief; art
self-esteem confidence; self-respect
comfort a condition of pleasurable case or well being
appropriate suited to a particular condition; fitting
facial of the face; cosmetic treatment of the face
beverage- any one of various liquids for drinking; excluding water
queries question; inquiry, a doubt in the mind
vintage a very high quality of wine
Information sheet 1.2
Identify Needs of the Customer
A. Understanding the basic needs of the client
1. Need to be understood
- the message they send should be interpreted correctly
2. Need to feel welcomed
- anyone doing business with you who feels like an
outsider will not come back
- people need to feel you are happy to see them and that
their business is important to you
3. Need to feel important
- ego and self-esteem are powerful human needs
- we all like to feel important. Anything you can do to
make a guest feel special is a step in the right direction
4. Need for comfort

- customers need physical comfort, a place to wait, rest,
or do business. They also need physiological comfort, the assurance
that they will be taken care of properly and the confidence that you
will meet their needs.
Standard Requirements for the Urgency Needs of the Customer
Effective menu and beverage merchandizing require product knowledge,
good customer relations, and the ability to persuade a guest to buy what you offer.
1. Manner of preparation/ basic ingredients
ex: broiled, simmered, grilled etc.
the basic ingredients, the customers get to imagine how the food tastes
and looks, describe the items as a flavorful combination of the food.
2. Special qualities of the dish
Example Pork adobo a dish simmered in vinegar, soy sauce and
spices. It is the famous Filipino delicacy, Im sure youll like it.
Note: When describing the quality of a dish/ beverage, study guests preference
as to taste, size, smell, color, texture, etc. and describe the item in relation
to them.
3. Preparation time
A guest may be already hungry, that he wants his order to be served
immediately, but unknowingly ordered a dish that takes time to prepare. He must
be informed beforehand that his order needs time to prepare so he can change his
order to an easily prepared one. You can say Our chef will take about _________
minutes to prepare your order Sir/ Maam. Do you mind waiting? If he/she decides
to wait, offer beverage. Shall I get you a better of ___________ while you wait? Then
mention, your order will be ready in 15 minutes from now, shall I get you another
cold bottle of ___________?
4. Standard Portioning
Some guests are inclined to ask the exact portion for each serving.
5. Standard Accompaniments
6. Right Pronunciation
Menu items should be pronounced properly or will sound ridiculous to your
customer. You should likewise be ready to answer queries pertinent to the meaning
or translation of some foreign terms used.
7. Entries that best compliments the order
8. Out of stock items and their proper substitute
Some items offered in the menu are not available on certain occasions. It is
advisable for you to inform the guest outright if his order is out of stock.
Do not simply say out of stock sir. This will likely close the door to
merchandizing. Offer an appropriate substitute, the right approach may be I am
sorry sir/ maam, but we run short of (mention the title of recipe) at the moment,
but we have something for you to choose from.
Good Working Attitude and Pleasant Approach

An attitude is a state of mind that influences feelings, thoughts and
action tendencies.
The attitude you send is usually the attitude you get back.
Most service employees fall because of attitude. If you dont get
customers first the game is over before it begins.
The attitude you project to others depends primarily on the way you look
at your job.
A. Your Appearance
Create a positive first impression.
First impressions are critical because there may be no opportunity for a
second impression.
Like an act or actress, interacting with others requires you to be on
stage at all times. It is also important to understand that there is a
direct correlation between how you look at yourself and attitudes. The
more positive you are when you encounter costumers, the better.
B. Body Language (Body Language Checklist)
Do you hold your head high and steady?

Do your arms move in a natural unaffected manner?
Are your facial muscles relaxed and under control?
Do you find it easy to maintain a natural smile?
Is your body movement controlled, neither hurried nor too casual?
Do you find it easy to maintain eye contact with people you are talking
to?
C. SOUND OF YOUR VOICE

The tone of your voice, or how you say something, is more important
than the words you use.
The tone of your voice you use may mean the difference between
1. Acceptable job success and great job success.
2. Adequate customer service and quality customer service.
Customer Relations and Interpersonal Skills
In the food and hospitality industry, working with colleagues and customers
is an important part of the job. Customer relations and interpersonal skills are the
two most important skills that a person working in that industry will need to know
about.
Customer Relations Techniques
1. Number of skills
Effective verbal and non-verbal communication
Ability to ask relative questions
Attentiveness
Knowledge of different people and cultures
Knowledge of where services and products are available from
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Problems solving and decision-making skills
2. Understanding the local and international visitors needs
Providing appropriate service
Handling complaints and feedback
Different cultures, backgrounds and upbringings

Customers needs and expectations can be identified accurately through:
1.
effective observing
2.
effective listening
3.
effective questioning
SELF-CHECK
Direction: Prepare a sheet of pad paper and answer the following questions.
1. What are the needs of a client that need to be addressed in order for
him/her to be satisfied with your service?
2. What are some positive attitudes that are to be shown to the guests so
that they may love your place?
REFERENCES:
Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service
Operation. Pp. 118 130
www.wikispace.com
LESSON 3
DELIVERING SERVICE TO CUSTOMER
INTRODUCTION
The lesson deals with customer needs that are promptly attended to in line
with workplace procedures and regulations and the appropriate relations that will
be maintained with the customer to meet high quality services.
ASSESSMENT CRITERIA
1. Customer needs are promptly attended to in line with workplace
procedures and regulations.
2. Appropriate relation with the customer is maintained to meet high
quality services.
3. Opportunity enhancement of quality service is taken whenever
possible.
DEFINITION OF TERMS
devoid - completely lacking
conformance - emotional shock that causes lasting psychological
damage
enhance - to make greater, on in value; reputation usefulness
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benchmark - a surveyor mark made on a stationary objective used

as reference point.
escalate - to increase an intensity
proforma - done as formality
INFORMATION SHEET 1.3

Maintaining High Quality Service to the Customer
1. Keeping item clear
You and your buyer must have the same understanding of what is
expected from the entire transaction and all its conclusions, our buyer
needs to feel his/ her expectations have been met.
2. Setting Strategies
Both technical quality and customers satisfaction have a favorable
impact on the cost of care.
3. Leadership Strategies for Satisfying Customers
All employees have a part in customer relations and ensuring the best
quality service and best product. The emphasis is Customer First.
4. Lessons Learned
Effective senior management uses customer feedback for planning and
communications with employees.
5. Know how to say no.
Being professional and considerate of customers enhances their views
of the organization even when the customer may be disappointed with
the outcome.
6. Customers Satisfaction
Respond to complaints quickly and courteously with common sense
and you will improve customer loyalty.
A. EMBLEM is a verbal accompaniment
Examples:
1. hand signal
Waving good bye
V for victory sign
High file signaling victory
Some emblems
A clenched fist has universal meaning.
There are others that are idiosyncrasies in carefully
condition
The use of the zero shape made by the fingers. This stands
for Ok in the U.K
Providing Quality Service
How satisfied with himself one can be.
Helps the client he served leave happily.
See that the person shall not forget you and the place you work in.
He will come back and if he does not, he will endorse the place to his
friends.
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The goal of the industry is to take care of their client they want him to
come back because they all need him. In this case, they consider good
quality
Good quality is not easy. It is the result of constant effort and attention
and the observance of numerous rules like:
I. General Outlook
a. Personal Hygiene
b. The way you dress
c. The way you work
your department
your station
your sideboard
II. Your Personal Attitudes Towards
a. The client
b. Your work
c. Your colleagues
III. Your Contacts with the client
a. Welcome the client
b. The order taking
c. How to treat complaints from a client
IV. Details Serving
a. Before the service
b. During the service
c. After the service
Customer Relations in the Industry
Efforts exerted to sustain patronage and attraction of clients can only be
achieved once they have satisfied customers need and expectations.
Restaurants do not only sell food and beverages but most importantly
service.
Customers judge a food, tableware or decoration by the kind of people who
serve them.
A favorable impression may induce them to invite their friends and relatives
to patronize the industry.
If service is to be considered a product itself, what qualities should the
industry bear in mind to ensure guest satisfaction?
1. Quality Service
Quality is measured in terms of our ability to conform to acceptable
standard expected by the customers.
2. Efficiency of Service Staff.
When the needs/requirements of the customer have not been
adequately or promptly attended to, much that he has to make a
request each time he needs an item, your service will be judged as very
insufficient. An appetizing dish served according to standard may still
not satisfy a customer if it is served quite late.
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3. Warmth and Courtesy of the Service Staff.

A fast and efficient service performed according to acceptable
standards is likely to lose its meaning to a customer who may have
been served by an attendant with a frown and sarcasm.
What is worst is when the customer has been shouted at by the
service staff.
Note: Always bear in mind, that customers are human beings who treasure their
feelings and sentiments.
Impolite gesture and indicatives of loss of respect for a person by
these actions is likely to hurt their ego and sentiments.
Unpleasant experience when not properly compensated nor handled
by supervisors will likely push the clients to say goodbye to the
industry and never come back.
SELF-CHECK
Direction: Answer the following questions in a separate sheet of paper.
1. How do you keep client satisfaction?
2. What must the industry always remember about their client
satisfaction?
Direction: Film viewing about delivering service to the customer.
Guide questions:
1. What are the good qualities of the employees that satisfy the client?
2. How do you evaluate the industry? (Physically)
3. What can you say about the employees when dealing with their
guests?
REFERENCES:
Ditan, Joseph Linford A., Fundamentals of Food and Beverage Service
Operations, pp. 118 145
Degullado, Dante B., Food and Beverage Service Manual, pp.1428
http://en.wikipedia.Org./wiki/ body language.
LESSON 4
HANDLING QUERIES THROUGH TELEPHONE, FAX MACHINE,
INTERNET, AND E-MAIL
INTRODUCTION
mail.
The lesson deals with handling queries through telephone, internet, and e-
ASSESSMENT CRITERIA
1. (IT) Telephone, computer, fax machine, internet are properly handled
or used.
14
2. Queries / information are recorded in line with workplace procedure.

3. Queries are acted upon promptly and efficiently.
DEFINITION OF TERMS
browsing- to look for information from the World Wide Web.
efficiently - exhibiting the high ratio of output to input.
prompt - on time, punctual, done without delay
monogram - design composed of one or more initials of names
auto attendant - a series of tired recordings leading an inquirer
top a recorded answer or the appropriate staff person
interactive voice response systems -information retrieval from a
main computer using telephone or terminals
e-mail staff person - responses to computer queries

Telephone Techniques
The telephone offers a unique, two-way medium for public involvement
It can be used to obtain information and to give opinion.
Its use has entered a new era of potential application to community
participation going beyond question and answer techniques towards
involving new multimedia connection with television and computer.
Telephones have long been used for community involvement.
Innovations are available for expanding telephone use.
Importance of Telephone
Telephone techniques are basically interactive.
The telephone is used to initiate a conversation or a query, and a
response of some kind is made to advance the action.
Responses can vary from pre-recorded messages to staff responses
on specific topics.
Telephone techniques which are out to a broad variety of people who
might not otherwise participate in the transportation process,
including people with these abilities.
Special Telephone Techniques
1. Agency use of telephone can cover many topics
An audio text service can be programmed to give answers to many pieces of
information including times and dates of community meetings.
2. Agency use of telephone covers a large geographic area.
Shows a desire to communicate with the general public.
3. Telephone techniques are easily understood.
Special training for participants to get involved and express ideas is not
required.
4. Telephone techniques can combine several applications.
An aggressive telecommunication project enhancing public communication
and reducing vehicle trips by combining an electronic bulletin board, optical
imaging technology, geographic information system, electronic and voice mail
and fax system.
15
Uses of Internet
1. It makes easier for people to communicate
2. It could create a text file and deliver it to designated mail box
3. It is able to send messages to remote mail box on the network
4. Mailing lists connect a group of people who are interested in the same topic
5. It collects messages above different topics forming thematic newsgroups in
which anyone can participate
6. The most immediate ways to communicate with others
7. Internet telephone is used as the traditional telephone
To Open
1.
2.
3.
the MSN Mail Program

Go to http.//www.msn.com. The welcome page will open
While on MSHHOME click on the HOTMAIL link
When the please sign page opens, enter your hotline E-mail address and
your password
4. Click on sign in for the In box to open
5. Set the cursor in the E-mail item you wish to open and double left click
for your mail message to open
6. To open the next E-mail, click on Previous or next links at either the
top or the bottom of the E-mail message
E-Mail
E-MAIL- is an electronic message sent from one device to another.
Most messages go from computer to computer
E-mail can also be sent and received by mobile phone.
To send an E-mail, you need a connection to the internet and access
to a mail server that forwards your mail
SMTP- The standard protocol used for sending internet E-mail
meaning Simple Mail Transfer Protocol
MIME- Multipurpose Internet Mail Extension- it is used to send
messages without attachment via internet
Importance of E-Mail
1. It can take days to send a letter across the country and weeks to go
around the world. To save time and money, more and more people
rely on electronic mail. Its fast easy and much cheaper than using
the postal service.
2. Electronic communication, because of its speed and broadcasting
ability is faster.
3. It is fundamentally different from paper based communication.
4. E-mail is more conversational than traditional paper based-media.
FAX MACHINE is a modern electronic instrument composed of a scanner and a

printer.
It transmits data in the form of pulses via a telephone line to a recipient
usually another fax machine which then transforms these impulses into
image and print them in a paper.
The traditional method requires a phone line and only one fax can be
connected to send or receive at a time.
Inter fax achieves a dramatic deduction in communication cost especially
when long faxes are frequently exchanged with overseas or distant
offices.
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SELF - CHECK
A. Direction: Answer in a separate sheet of pad paper.
1. What are the proper ways of responding to queries and information?
2. How do you record queries and information rapidly?
B. Direction: Role play on the different responses to queries/information.
REFERENCES:
http.//www.fhwa.dot.goo/reports/pitted/telephone.htm.
LESSON 5
HANDLING COMPLAINTS, EVALUATION, AND RECOMMENDATION
INTRODUCTION
The lesson deals with proper handling of complaints and the
evaluation and recommendation about the industry.
ASSESSMENT CRITERIA
1.
2.
3.
4.
Guests are politely greeted.

Complaint is resolved with responsibility.
Nature and details of complaint are established.
Action is taken appropriately to resolve the complaint to meet
customer satisfaction.
5. Evaluation and recommendations are acted upon with sincerity to
ensure high quality standards.
DEFINITION OF TERMS
traumatic sad experience
devoid completely lacking
sarcasm tear flesh; speak bitterly

Steps in Handling Complaints
Listen carefully to the complaint.
Repeat the complaint back and get acknowledgement if you hear it correctly.
Apologize.
Acknowledgement of the guests feelings (anger, frustration, disappointment,
etc.).
Explain what action you will take to correct the problem.
Thank the customer for bringing the problem to your attention.
Common Reasons why customers may be difficult to deal with
They are tired or frustrated.
They are confused or overwhelmed.
17
They
They
They
They
They
are defending their ego on self-esteem.

have never been in a similar situation before.
dont speak or understand the language very well.
are in bad mood and take it not on you.
are in a hurry or have waited on extended period of time for service.
Steps in Getting Customers to your Side

STEP 1
Dont take it personally.

This is one of the hardest customer service skills to learn.
Remember they are not attacking you personally.
(Even though it may seem that they are)
STEP 2
Remain calm. Listen carefully.

This is easy to say but difficult to do.
Take a deep breath and plan your words carefully.
Paraphrase what they have said and make sure you have heard them
correctly.
STEP 3
Focus on the problem, not the person.

Be a problem solver, try to figure out what this person needs in
someway if you can. Let them know what you can do.
STEP 4
Reward yourself for turning difficult customers into happy one.
Always give your guest a gracious smile as you welcome him or in bidding
goodbye. For regular customers, recognize their continuous patronage of the
industry, know their preferences, rooms, tables, drinks, etc.
Be generous in expressing gracious remarks like Have you enjoyed your
stay in our industry. Please dont hesitate to come if you need anything.
Handling Complaints
1.
2.
3.
4.
5.
Apologize to customer.
Never argue or disagree.
Handle the problem yourself if possible.
Offer alternatives.
Try to turn the complainant back into a satisfied customer.
When for some reason or another a client disagrees with you, never answer
back. Keep cool, try to solve peacefully the problem and if the difficulty is too big for
you, call your supervisor at once.
Customers are the important assets of the industry, so employees must be
trained to remain calm and ready to solve several critical cases, to the satisfaction
of the customer. In the first part, you have to select the best possible answer you
could give the guest. By maintaining eye contact remain relaxed, listen to the facts
and emotion, emphasize and accept responsibility for the guest. Solve the problem
instead of blaming others, lying and creating stories; Explore solutions to reach a
decision agreeable to the guest and act on the decision.
18
SELF - CHECK
A. Direction: Prepare sheet of pad paper for your answer.
1. What are the steps in handling complaints?
2. How do you handle complaints of the guest?
B. Direction: Field Trip to the Venue (Probable situations to be dealt with and
reported to the class).
1. Arrival at the venue
2. Serving services
3. Handle complaints (a member of the group may give a situation
wherein a problem arises)
REFERENCES:
Ditan, Joseph Linford A., FUNDAMENTALS OF FOOD AND BEVERAGES
SERVICE OPERATION, pp.113 130
19

HIGH SCHOOLS
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module No.: 2
Module Title: Cleaning and Maintaining Kitchen Premises

20
CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title: CLEANING AND MAINTAINING KITCHEN PREMISES
Module Introduction
The module covers the skills, knowledge, and attitudes on cleaning and
maintaining kitchen, food preparation and storage areas in commercial cookery or
catering operations.
Expected Outcome
At
1.
2.
3.
the end of this module, you should be able to:

clean, sanitize and store equipment;
clean and sanitize premises; and
handle waste and linens.
PRE-TEST
Direction: Read and understand the following questions below. Choose the
letter of the correct answer and write it in your notebook.
1. What must be done first to facilitate ease in washing pans used in
cooking foods with fats, syrup and sugar?
a. soak them in hot water.
b. immerse them in ice cold water.
c. scrub with a piece of sandpaper.
d. scrape the food residue with a piece of paper.
2. What should be the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
3. In which of the following situations is good housekeeping practice best
shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning
of fixtures, furniture and home appliances
4. Which of the following equipment and utensils should be sanitized?
a. working table
c. floors
b. food containers
d. all of the above
5. Why do we need to put pieces of charcoal inside the refrigerator?
a. maintain temperature
b save energy consumption
c absorb objectionable odor
d enhance the keeping quality of stored foods
21
6. Which of the following does NOT belong to the group?

a. alcohol
c. soap
b. boric acid
d. steam
7. Mr. Garcia gathered kitchen wastes and combined them with soil, then
allowed the mixture to decompose into a humus-like product. What
waste management and disposal procedure is used?
a. composting
c. waste avoidance
b. reuse
d. waste reduction
8. Rommel made decorative vases from old newspapers. What management
technique did he used?
a. recycling
c. waste disposal
b. reusing
d. waste reduction
9. Which of the following linens is not used in the dining area?
a. cleaning cloth
c. table runners
b. serving cloth
d. tea towels
10. Your younger sister accidentally swallowed poison. What first
aid treatment should you do?
a. read the label of the poisonous material.
b. remove anything remaining in the mouth
c. give her a glass of water or any fruit juice
d. give her a spoonful sugar or any kind of sweets.
LESSON 1
CLEANING, SANITIZING AND STORING EQUIPMENT
INTRODUCTION
The lesson focuses on how to clean and sanitize kitchen equipment and
utensils using prescribed chemicals for sanitizing. It also discusses the proper use
and storage of equipment according to instructions.
ASSESSMENT CRITERIA
1. Chemicals used for cleaning are selected.
2. Equipment and utensils are cleaned and sanitized in accordance with
manufacturers instructions.
3. Cleaning equipment and utensils are stored and stacked safely in
designated places.
4. Cleaning equipment are used safely in accordance with
manufacturers instructions.
5. Cleaning equipment are assembled and disassembled safely.
22
DEFINITION OF TERMS
cleaning
sanitizing
stack
exterminate
infestation
grates
filth
pedestal
disinfectant
kitchen
sanitizer
linen
a physical removal of visible soil and food.

process of reducing number of harmful organisms
to safe level on food contact services.
a case composed of several rows of shelves.
to destroy totally.
the state of being infested as with parasites or
vermin
frames of iron bars for holding fuel while it burns
anything that is dirty
a base or support
a substance used to destroy germs and diseases
a room especially set apart and containing
the necessary utensils for cooking food.
a chemical agent used for cleansing and sanitizing
surfaces and equipment.
household articles made from linen or other cloth.

Good Housekeeping Practices
Cleanliness plays a vital role especially in the kitchen where foods are
prepared and cooked. In order to avoid contamination, you must practice
sanitation especially on the equipment and utensils to be used.
1. Have a clean kitchen. Plan and implement a program of regular cleaning of
the refrigerator and range, the light fixture, windows, cupboards, doors,
counters, work spaces, the walls and floors. Clean the drains, sink, range,
cooking surfaces, and the floor on a daily basis. Remove all the spilled foods,
grease and dirt from the range after used. Clean refrigerator at regular
intervals as recommended by the manufacturer.
2. Eliminate the possible breeding places of flies. Screen the house and use
effective insecticides and fly swatters whenever necessary.
3. Exterminate rodents. Do not leave food and dirty dishes on the table and
sink to prevent them from multiplying. Keep all foods likely to be eaten by
rats in rodent-proof containers.
4. Prevent and control insect infestation. They will create filth and bacteria.
Always keep sink and areas around including floor clean. Dry after the
evening meals.
5. Store garbage in a can with a tight fitting lid until it is collected. Keep a
gallon can or plastic container lined with plastic bag for daily kitchen waste.
Dispose garbage after evening meal to a regular garbage can outside the
kitchen.
23
Detergent
Detergents are cleaning agents, solvents or any substances that will remove
foreign or soiling materials from surface.
Solvent cleaners referred to as degreasers use to clean equipment and
surface areas that that get solid with grease.
Acid cleaner used to remove tough cleaning problems such as lime
build up in dish washing machine.
Abrasives used for tough soils that does not respond to solvents or
acids.
Principles of Sanitation
1. Heat Sanitizing - exposing the clean surface to high heat for a long time to
kill harmful organism. Minimum temperature to kill organism is 162%F to
165%F.
2. Chemical Sanitizing - is achieved in two ways:
- immersing clean object in sanitizing solution
- rinsing, swabbing, or organizing or organizing the object with
sanitizing solution
Equipment to be sanitized
1. eating utensils (plates, spoons, fork, glasses, cups and saucers)
2. cooking utensils (pots, pans, kettle, casserole)
3. cutting tools (cutlery, knives)
4. preparing tools (chopping board, containers)
5. garbage bins
6. exhaust fan
7. refrigerator
8. sink and drains
Proper Storage of Cleaning Equipment
Storage of Washed Utensils
1. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers
shall be covered or inverted whenever practicable. Utensils shall be stored on
the bottom shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels for
lining drawers is acceptable.
SELF CHECK
Direction: Answer the following questions:
1. Why is it important to clean, sanitize and store equipment
properly?
24
2. Enumerate good housekeeping practices to be observed to

maintain cleanliness and sanitation.
REFERENCES:
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et
al., BASIC FOODS FOR FILIPINOS, 95-100
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
ACTIVITY 2.1
CLEANING EQUIPMENT PROCEDURE
Equipment Sanitation Procedures
1. Range
a. Remove all burnt sediments and wipe grease from the top of the range
after each use.
b. Scrape grease from curbs and openings and hinges.
c. When cool, wash top of range.
d. Run oiled cloth over the top of range.
e. Clean the oven by removing grates then, scraping off food deposits.
f. Soaked and washed the grates by scrubbing with stiff brush. Electric
burners should be cleaned with a brush or with a damp cloth.
g. Before returning, rub with oil-damped cloth.
2. Dishwashing machine
a. Remove strainer pans, wash and stock them outside machine.
b. Scrub inside frequently with stiff brush.
c. Wash tables and top of machine.
d. Clean the nozzles.
e. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean slicers immediately after using, especially after
vegetables and nuts.
b. Disassemble all parts to clean.
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean the table and the pedestal of slicers.
g. Replace the guard after cleaning.
slicing
4. Refrigerator
a. Wipe spilled foods inside the refrigerator.
b. Wash the shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly.
d. Flush the drains weekly.
25
ACTIVITY 2.2
Proper Dishwashing Techniques
1. Remove large scraps of foods with a rubber scraper.
2. Rinse or soak the pans and other utensils used.
3. Stack the dishes in the proper order namely: glassware, silverware,
chinaware, and utensils. Stack them to the right of the sink so that work
progresses from right to left.
5. Wash the glassware. Soap each piece individually and rinse in hot water.
6. Wash the silverware. Soak them in water and remove the dirt with a plastic
scourer before soaping. Soap each piece individually and rinse in hot water.
7. Wash the chinaware. Scrape and rinse each dish. Soap and rinse dishes in
hot water at 66oC (150oF) above.
8. Wash the utensils. Scour all pans until completely clean. Use ammonia to
remove fat. Soap each piece and rinse in hot water at 66oC (150oF) or above.
Manual Dishwashing
Procedures:
1. Scrape and pre-rinse The purpose is to keep the wash water cleaner
2. Wash use warm water at 110F - 120F and a good detergent. Scrub well
with a brush to remove all traces of left over and grease.
3. Rinse use clean warm water to rinse off detergent. Change the water
frequently or use running water.
4. Sanitize - Place utensils in a rack and immerse in hot water at 170F for 30
scrubs. (a gas or electric heating element is needed to hold water at this
temperature).
5. Drain and air-dry Do not towel dry the dishes. This may contaminate
utensils.
Mechanical Dishwashing
Procedures:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperature at 180F for machine that sanitize by heat
and 140F for machine that sanitize by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch surfaces that come in contact with
food.
SELF-CHECK
Direction: Plan for laboratory activities. Evaluate the performance using the score
sheet below.
1. Demonstrate cleaning and sanitizing of kitchen equipment and
utensils.
2. Demonstrate manual and mechanical dishwashing.
Standard Score Sheet for Sanitation
CHARACTERISTICS
GOOD (6)
Cleaned and maintained the
equipment used in the kitchen.
FAIR (4)
POOR (2)
26
Washed, sanitized and stored the

kitchen tools and utensils.
REFERENCES:
al., BASIC FOODS FOR FILIPINOS, 95-100
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
LESSON 2
CLEANING AND SANITIZING PREMISES
INTRODUCTION
The lesson deals with the various types of chemicals and equipment for
cleaning and sanitizing premises and the first aid procedure for accidents caused
by chemicals.
ASSESSMENT CRITERIA
1. Cleaning schedule is followed based on enterprise procedures.
2. Chemicals and equipment for cleaning and sanitizing are safely used.
3. Walls, floors, shelves and working surfaces are cleaned and sanitized
observing all precautionary measures.
4. First aid procedures are followed if accident caused by chemicals
happens.
DEFINITION OF TERMS
chemical sanitize
a substance with a distinct molecular composition that is

produced by or used in a chemical process.
to take action needed to clean the environment by removing
or reducing pathogenic micro-organisms.

Types of Sanitizers and Disinfectants
There are various types of chemicals to be used for sanitizing and
disinfecting equipment, and a first aid procedure for accident caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
27
e.
f.
g.
h.
i.
dishwashing liquid
timsen
soap
alcohol
boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
First aid procedure caused by chemical poisoning
A.
What to do
If the person has been exposed to poisonous fumes, such as carbon

monoxide, get him or her into fresh air immediately.
If the person swallowed the poison, remove anything remaining in the

mouth.
If the suspected poison is a household cleaner or other chemical, read

the label and follow instructions for accident poisoning. If the product is
toxic, the label will likely advise you to call the hospital/doctor.
Follow treatment directions given by poison centers.
If the poison is spilled on the persons clothing, remove the clothing.
Typical Cleaning Schedule

Monday
Filter grease in snack bar
Clean left side of cafeteria hot-food pass-through
Clean all kitchen windows
Clean all kitchen table legs
Vacuum air conditioner filters; wipe exterior of air conditioner
Wash all walls around garbage cans
Complete high dusting around cooking areas
Clean outside of steam kettles
Wash kitchen carts
Clean cart-washing area
Tuesday
Snack bar:
Wash inside of hood exhaust

Clean all corners, walls and behind refrigerator
Empty and clean grease can
Wash garbage cans
Main range area:
Clean sides of ovens, deepfat fryers, grills, drip pans,

and hood over oven
Wednesday Clean
Clean
Clean
Clean
two refrigerators in cook areas

right sides of cafeteria hot-food pass through
kettles, backs of steamer, and behind steamer
walls around assembly line and pot room
28
Thursday
Friday
Clean all ovens in cook area, bottoms of ovens, and between ovens and
stoves
Clean long table in cook areas, including legs and underneath
Clean and mop storage area
Clean
Clean
Clean
Clean
Clean
stainless steel behind kettles and steamer

main range and tops of oven
legs of assembly line table
vents in all refrigerators equipment
cart washing area
SELF CHECK
Direction: Answer the following question. Write your answer in a sheet of paper.
1. What are the types of chemicals used for sanitizing equipment?
2. Enumerate the different kinds of disinfectants.
3. Give the procedure in disinfecting kitchen premises.
REFERENCES:
Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and Matilde P. Guzman,
et al, BASIC FOODS FOR FILIPINO, 495-500
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,139
ACTIVITY 2.3
Procedure for Disinfecting Premises
a. Preliminary cleaning is required.
b. Apply solution to non-porous surface thoroughly wetting it with cloth,
mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe
with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
SELF CHECK
Direction: Divide the class into different groups. Let each group present skills on
cleaning and disinfecting equipment, tools, and utensils by following the
correct procedure.
RESOURCES:
chemicals
disinfectants
mop
29
sponge
sprayer
cloth
REFERENCES:
et al, BASIC FOODS FOR FILIPINO, 495-500
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,139
LESSON 3
HANDLING WASTE AND LINENS
INTRODUCTION
The lesson deals with the proper waste management procedure and
techniques, and sorting of linens according to workplace procedure.
ASSESSMENT CRITERIA
1. Waste are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures.
2. Cleaning chemicals are disposed safely in accordance with standard
procedures.
3. Linens are sorted and safely removed according to enterprise
procedures.
DEFINITION OF TERMS
waste
techniques -
are substances or objects which are disposed

a systematic procedure, formula, or routine by which a task
is accomplished.
linens
is a textile made from the fibers of the flax plant. Use as
table coverings, bed clothes.
waste management is the collection, transport, processing or disposal,
managing and monitoring of waste materials. The term
usually relates to materials produced by human activity and
the process is generally undertaken to reduce their effect on
health.
tablecloth is a cloth used to cover a table. Some are mainly ornamental
coverings, which may also help protect the table from
scratches and stains. Other tablecloths are designed to be
spread on a dining table before laying out tableware and
food.
table napkin is a rectangle of cloth used at the table for wiping the mouth
and fingers while eating. It is usually small and folded.
30

Proper waste management
Proper waste management plays a very important role especially in the
kitchen where foods are being prepared and cooked.
A. Waste Management and Disposal Procedure and Techniques
1. Waste avoidance refers to engaging into an activity that prevent
generation of waste.
2. Waste reduction the process of minimizing wasteful consumption of
goods.
3. Re-use the process of recovering materials intended for some purpose
without changing their physical and chemical characteristics.
4. Recycling the treatment of used or waste materials through a process of
making them suitable for beneficial use and for other purposes.
5. Composting the controlled decomposition of organic matter by microorganisms, mainly bacteria and fungi into humus-like product.
6. Waste disposal refers to the proper discharge of any solid waste into or
in any land.
B. Waste Disposal
1. Liquid waste other sanitizing agents should be disposed.
2. Floor drain should be functional and properly covered with a trap.
3. Waste should be controlled and disposed off frequently in properly
covered container.
C. Kinds of Linens
1. Table napkins
2. Table cloth
3. Serving cloth
4. Tea towels
5. Clothing
6. Cleaning cloth
7. Table runners
D. Sorting of linen according to work place
1. Kitchen
Cleaning cloth
Clothing
2. Dining Area
Napkins
Tea towels
Table cloth
Serving cloth
E. Cleaning Linens
1. Machine - wash linens with like colors according to their care
instructions. Use the delicate cycle for fine linens with lace.
2. Iron linen while it is still very damp. Starch can help prevent excess
creasing.
31
3. For particularly soiled or stained linen, wash frequently with plenty of

detergent and bleach.
4. Brighten yellowed linen by dissolving a few denture-cleaning tablets in a
tub of warm water. Soak the linen in this mixture for at least 20 minutes.
5. Tumble dry and iron again if necessary
SELF CHECK
Direction: Read the question carefully. Write the answer on your test notebook.
1. How do you differentiate waste management from disposal procedures
and techniques?
RESOURCES:
Environment Management Bureau
National Solid Waste Management Commission
Libia L. Chavez, Food Safety and Sanitation, pp. 9-12
http://www.ehow.com/how_2733_clean-fine
linen.html#ixzz1XF4LEbfA
32
MODULE 3
QUALIFICATION TITLE
COMMERCIAL COOKING NC II
UNIT OF COMPETENCY
:
PERFORM SAFETY PRACTICES
HIGH SCHOOLS
IN THE WORKPLACE
Unit of Competency: PERFORM SAFETY PRACTICES IN THE

WORKPLACE
Module No.: 3
Module Title: Performing Safety Practices in the Workplace

33
PERFORM SAFETY PRACTICES IN THE WORKPLACE

Module Title: PERFORMING SAFETY PRACTICES IN THE WORKPLACE
Module Introduction
The module covers the knowledge, skills, and attitudes in health, safety, and
security practices. It includes dealing with emergency situations and maintaining
safety personal presentation standards.
Expected Outcome
After completing the modules, you should be able to:
1. follow workplace procedures for health, safety and security
practices;
2. deal with emergency situations; and
3. maintain safety personal presentation standards.
PRE-TEST
Directions: Read each of the following questions carefully and choose the
letter of the correct answer. Write it in your test notebook.
1. Which of the following items is not a standard quality of sanitation?
a. free of insects and rodents
b. well-lighted and ventilated
c. young and gorgeous personnel
d. sufficient supply of potable cold and hot water
2. Which does NOT show safe practice on the use of knives?
a. keep edges sharp
b. cut away from the body
c. always use a cutting board
d. use for pounding ingredients
3. Which of the following shows sanitary practice in the working area?
a. combing ones hair
b. applying facial make-up
c. sitting and leaning on counters
d. wearing disposable plastic gloves
4. Mylene is assigned to prepare the days menu but she has a cold, what
should she do?
a. perform the assigned duty for the day.
b. go to the school clinic and get some medicines.
c. sleep and have enough rest inside the working area.
d. inform the supervisor so that she can give her a non-food handling
task.
5. How can you control the bleeding of a wound?
a. pressing it with gauze pad
b. washing it under running water
34
c. applying grease, oil, and ointment

d. putting some antiseptics and antibiotics
6. What will you do if you accidentally spill a glass of water on the floor?
a. turn on the electric fan and air-dry.
b. leave the place and ignore what happened.
c. get a mop or a piece of rag and dry the surface.
d. cover the surface with a piece of any absorbent material.
7. How can you avoid accidents in the kitchen?
a. working alone
b. hiring a good cook
c. keeping a medicine cabinet
d. concentrating on your work.
8. Susan was injured while working in the school food laboratory, to whom will
she report the incident first?
a. assigned teacher
b. classmates
c. guidance counselor
d. school nurse
9. Which must NOT be done with aprons?
a. use as hand towels
b. wash and sanitize them
c. change them when soiled
d. remove them before leaving the preparation area
10. Which of the following does not contribute safe environment in the kitchen?
a. well-screened windows and doors
b. complete set of first aid kit materials
c. expensive flooring materials and accessories
d. properly arranged tools, utensils and equipment
LESSON 1
FOLLOWING WORKPLACE PROCEDURE FOR HEALTH, SAFETY AND
SECURITY PRACTICES
INTRODUCTION
The lesson deals with workplace procedures for health, safety and security
practices. It includes identifying breaches of health, safety and security and
responding to suspicious behavior or unusual occurrence in line with enterprise
procedure.
ASSESSMENT CRITERIA
1. Correct health, safety and security procedure is followed in line
with industry requirements.
35
2. Faults and problems are identified and the necessary corrective

action is taken in line with enterprise procedures.
3. Suspicious behavior or unusual occurrence is reported in line with
enterprise procedure.
DEFINITION OF TERMS
breaches law or obligation
health
overall condition of our body
safety
freedom from danger, risk on injury
personal hygiene keeping yourself clean
scraps
discarded waste materials
stock
store
rubbish garbage
Food Safety
Food safety is one of the most important concerns of any food services
operation that could, if left uncontrolled, lead us an outbreak of food borne illness.
Hazard Analysis and Critical Control Point (HACCP) is the best system for
assurance of food safety.
The Seven Principles of HACCP

1. Identify hazards and asses their severity and risk defined in the Food
Code, as a biological, chemical, or physical property that may cause an
unacceptable consumer health risk.
2. Identify the Critical Control Points (CCP) in Food preparation a critical
control point for raw chicken would be the final cooking step because this
is the last opportunity to eliminate or reduce the Salmonella to a safe
level.
3. Establish critical limit for prevented measure associated with each
identified CCP for example, time and end-point cooking temperatures
should be established for cooking procedures.
4. Establish procedures to monitor CCPs example of these procedures may
include visual evaluation and time temperature measurements.
5. Establish the corrective action to be taken when monitoring shows that a
critical limit has been exceeded for example, the receiving procedures
should indicate that the frozen products with evidence of thawing be
rejected.
6. Establish effective record-keeping system that document the HACCP
system traditional record such as receiving records, temperature
charts, and recipes can serve as the basis for documentation.
7. Establish procedures to verify that the system is working - this maybe a
simple as reviewing records on timely, routine basis or as complex as
conducting microbiological test.
36
Personal Hygiene Practices

The food handler in the home kitchen is capable of spreading infections. It is
important then for each person handling foods to practice personal hygiene.
1. Clean hands and nails before handling foods.
2. Wear clean clothes. Use laboratory uniforms so as to avoid the infection
that can come from street clothes. It should also be noted that laboratory
uniforms should not be worn outside the food preparation area to prevent
contamination.
3. Use hairnets to avoid hair falling into the food.
4. Avoid handling food when you have a cold or an infectious wound or
disease.
5. When handling food, remove rings or bracelets that can be possible
sources of contamination in food.
6. Plastic gloves should only be used when hands are already thoroughly
cleaned. It should not be treated as a substitute for hand washing.
7. Smoking, eating and drinking should not be allowed while preparing
food, as this practice may lead to bacterial contamination.
8. Above all, personal habits should be practiced wherever you are. This
means:
Bathe daily
Never sneeze nor cough near food
Never touch your hair or any part of your body while handling food
Practices and Conditions for Maintaining Sanitation Standards

Regardless of the type of food service establishment, there are certain
practices and conditions necessary for maintaining sanitation standards. Look
around the place where you work, see how many of The Big 12 you can find. If
you can find all 12, the establishment is definitely in the top bracket of sanitation
standards.
1. Workers are free of disease. No unprotected boils or sores in the
hands and bodies of those engaged in preparing and handling
food.
2. Practice of good personal hygiene. Conveniently locate
lavatories with plenty of warm water, soap and individual towels.
3. Safe water and ample supply of hot water.
4. Establishment is free of insects and rodents.
5. Premises are clean and free of rubbish. Garbage are kept in covered metal
containers.
6. Plumbing installations made such that there is no chance of back siphonage
or contamination from overhead sewer lines; flush type toilets connected to
an approved sewerage system or toilets of a type approved by health officials.
7. Restrooms are well-lighted and ventilated.
8. Food supplies from approved sources and delivered in an approved manner.
9. Perishable foods are refrigerated.
10. All foods are protected from contamination by handling, coughing, sneezing,
sweeping, sewage, insects, and rodents. Poisons are labeled and stored away
from foods.
11. Necessary equipment for cleaning up and for cleansing and sanitizing of
utensils and equipment are available.
37
12. Trained workers who are familiar with their duties and who practice sanitary
methods.
Safety Measures in a Work place

Most of the section is concerned with ways workers can prevent certain
kinds of accidents, such as cuts, burns, and falls. However, it is much easier to
develop and practice habits that prevent accidents if safety is built into the
workplace.
The management of a food service operation must see to it that the structure
and equipment have necessary safety features.
1.
2.
3.
4.
5.
6.
Structure, equipment, and electric wiring in good repair

Adequate lighting on work surfaces and in corridors
Non-slip floors
Clearly marked exits
Equipment supplied with necessary safety devices
Heat-activated fire extinguisher over cooking equipment, especially deep
fryers
7. Conveniently located emergency equipment, such as fire extinguisher, fire
blankets, and first aid kits
8. Clearly posted emergency telephone numbers
9. Clearly posted emergency procedures
10. Smooth traffic patterns to avoid collisions between workers
Preventing Cuts
1. Cut away from yourself and other workers.
2. Dont try to catch falling knife. Step back and let it fall.
3. Use knives only for cutting, not for such jobs as opening bottles.
4. Dont put knives in a sink, under water, or any other place where they cant
be seen.
5. Pay attention to your work when using a knife or cutting equipment.
Preventing Burns
1. Always assume a pot handle is hot. Dont just grab it with your bare hand.
2. Use dry pads or towels to handle hot pans. Wet ones will create steam,
which can burn you.
3. Dont fill pans so full that they are likely to spill hot foods.
4. Get help when moving heavy containers of hot food.
5. Warn service people about hot plates.
Preventing Fires
1.
2.
3.
4.
5.
Know where fire extinguishers are located and how to use them.
Keep a supply of salt or baking soda handy to put out fires on range tops.
Dont leave hot pot unattended on the range.
Keep fire door closed.
Keep exit free from obstacles.
Preventing Falls
1. Clean up spills immediately.
2. Keep aisles and stairs clear and unobstructed.
3. Dont carry objects too big to see over.
38
4. Use a safe ladder; not a chairs or piles of boxes, to reach high shelves or to
clean high equipment.
5. Walk, dont run.
Preventing Injuries from Machines and Equipment

1.
2.
3.
4.
5.
Do not use any equipment unless you understand its operation.

Unplug electric equipment before disassembling or cleaning.
Make sure the switch is off before plugging in equipment.
Use equipment only for the purpose intended.
Stack pots and other equipments properly on pot racks so they are stable
and not likely to fall.
Preventing Strains and Injuries from Lifting

1. Lift with leg muscles, not the back.
2. Dont turn or twist your back while lifting, and make sure your footing is
secure.
3. Use a cart to move heavy objects long distances, or get help.
SELF-CHECK
Direction: On a separate sheet of paper, explain the following.
1. How can you maintain a conducive, safe, and secured
workplace?
2. To whom should you report a suspicious behavior or unusual
occurrence beyond your control?
3. What are the techniques and practices in the workplace to
be followed in line with enterprise procedure?
Direction : Something to do: Simulated Activity (group demonstration)
Demonstrate safety and security procedure in the workplace.
a. manual handling
b. manual lifting and transferring.
REFERENCES:
Cruz, Rosario Claridad, Ph. D., T. H. E. in the 21st CENTURY SANITATION,
STANDARD 2003, pp. 106-115
De Lima-Chavez, Libia et al., BASIC FOODS FOR FILIPINOS PERSONAL
HYGIENE,2006,p. 53
Wayne Gisslen, PROFESSIONAL COOKING 6TH EDITION, pp. 35-38
39
LESSON 2
DEALING WITH EMERGENCY SITUATION
INTRODUCTION
The lesson deals with emergency situations, safety measures, and alternative
steps in line with enterprise guidelines.
ASSESSMENT CRITERIA
1. Potential emergency situations are recognized and appropriate action
is taken within individual scope of responsibility.
2. Emergency procedure is complied with;
3. Emergency situations are responded to in line with enterprise
guidelines; and
4. Emergency situations are reported in line with enterprise procedures.
DEFINITION OF TERMS
emergency - situation that poses an immediate risk to health, life,
property or environment.
first aid
- is the provision of initial care for an illness or injury.

Preventing Accidents
Accident prevention and safety education are standard procedures that must
be observed in food service to minimize occupational hazards.
A safe working environment and a safety-conscious group of employees
working in contribute to:
1.
2.
3.
4.
5.
low rates of accidents

good employee morale
efficiency and satisfaction of workers
reduction of insurance and other operating costs
reduction of losses to employees due to disabling
The best way to learn what and how to avoid hazards is to study and
understand carefully the safety precautions on the proper use of equipment in the
work place.
Fall Prevention Practices

The following are some reminders to help prevent falls:
1. If you spill anything, wipe it up.
2. If you drop anything, pick it up.
3. Keep the floor clean and dry.
4. Mop and mop-dry small areas at a time.
40
5.
6.
7.
8.
9.
Always watch your step.

Walk, do not run.
Remove or report all aisle obstructions.
Report defective equipment immediately.
Use knives only for cutting food, not for opening cans or pounding
ingredients.
Use of Kitchen Machinery

1.
2.
3.
4.
Know the hazards of the machine when using it.

Always switch off or unplug before cleaning or adjusting a machine.
Machines should be switched off before being plugged in.
Do not start mixing machines until the bowl is properly placed and the
beater is securely fastened.
5. Always use meat choppers and grinders when grinding meat.
6. Never reach into a vegetable chopper, meat grinder or ice grinder when
these machines are switched on.
Heat, Electricity, and Gas

1.
2.
3.
4.
5.
Never handle any electric switch with wet towels.

Do not stand on a wet floor when turning on electricity.
Always report electrical cords and grounded electrical plugs.
Never turn on a gas burner without lighting it.
When handling the dishwashing machine, learn to distinguish between
the steam and hot water valves.
6. Use dry potholders when handling hot utensils.
7. Keep stove top and hood grease free.
First Aid Rules

The following first aid instructions are intended for emergencies involving
accidents or illness. These precautions are not to be used as a substitute for
medical attention, but only as emergency measures until a physician can get to the
scene.
1. Keep seriously injured person lying down.
2. Never try to give liquid to an unconscious person.
3. Control bleeding by pressing on the wound with a gauze pad.
4. Restart breathing with mouth-to-mouth artificial respiration.
5. Immobilize broken bones with splints.
6. Cover burns with thick layers of cloth.
7. Keep heart attack patients quiet.
8. In case of fainting, keep the head lower than the heart.
9. Cover injured eyes with gauze pad.
10. Call a doctor immediately.
Burns. Cool the burn area with cold water. Do not put grease, ointment or oil on
the area because these can make it worse. Do not try to clean a burn or
break blisters. Call a physician.
Electric shock. Unplug the appliance or turn off the electric power if possible
before you touch a person still in contact with electricity.
41
Falls. Stop severe bleeding by covering the wounds with sterile dressing. Keep the
person comfortable and warm. If you think a bone is broken, do not move
the person unless necessary, as in the event of fire. Call a physician.
Poisoning. Call a physician. If the container is available, use the antidote
recommended on the label. If none is given, call the emergency station of the
hospital, the nearest clinic, or your rural health center.
SELF-CHECK
Direction: Discuss briefly the safety practices on the use of the following:
a. knives
b. kitchen machinery
c. heat, electricity and gas
Direction: Group activity: Role play on the following situations and demonstrate the
proper first aid treatment to be given
1. Electric shock
2. Burns
3. Falls
REFERENCES
Llagas, Auelina T. et al., HOME TECHNOLOGY (FOOD SERVICE I) 3RD YEAR
SANITATION AND SAFETY, pp.57-58
LESSON 3
MAINTAINING SAFETY PERSONAL PREVENTION STANDARDS
INTRODUCTION
The lesson deals
with identifying causes and effects of faults and
problems and corrective actions on security practices in the workplace.
ASSESSMENT CRITERIA
1. Safety personal standards are identified and followed in line with
workplace procedure/ enterprise procedure
DEFINITION OF TERMS
sneeze
an involuntary action that force the breath out suddenly

and violently
jaundice
yellowish discoloration of skin
grooming
- caring for personal appearance
habit
-an action or behavior pattern that is regular
prevention - an action or actions taken to stop from doing
42

Clothing, Grooming and Personal Habits
Clean Clothes and Uniforms:
Bathe daily and wear clean clothes to work. Hair is a breeding ground for
lice. Always wear a clean uniform and change daily or more often if necessary.
Soiled clothing carries enormous numbers of germs. Underwear should be changed
daily. Put your uniform in the locker room if you have to wear your uniform to
work. Wear clean and appropriate shoes in the kitchen, preferably leather.
Aprons:
Do not use aprons as hand towels. Be sure to wash your hands after
touching your apron. Change your apron when soiled and remove them before
leaving the food preparation area.
Jewelry:
Do not wear jewelry. It can collect dirt or fall off. It can also cause injury if
caught on hot or sharp objects or in equipment, such as slicer.
Hair Restraints:
Do not touch your hair while handling food. Wear a hair restraint, net, or
anything to keep your hair out of food.
Smoking, Eating, and Drinking:
Do not smoke, eat, drink, or chew gum while working. When you bring a
cigarette to your lips, your hands touch saliva. Saliva carries bacteria. Ashes or
cigarette butts may also fall onto food and preparation areas. Smoke, eat, or drink
only in assigned break areas on the employee dining area.
Sanitary Practices
1. Do not sneeze or cough near food. Cover your mouth and nose with a
clean handkerchief when you sneeze or cough. Then wash your hands
well.
2. Never apply make-up or perfume in food preparation areas.
3. Do not lean on equipment or sit on counters.
4. Wash hands thoroughly,
a. before starting to work
b. after going to the rest room
c. after touching anything that may contaminate hands
5. Keep finger nails trimmed and cleaned.
Desirable Working Attitude

1.
2.
3.
4.
5.
6.
Prompt and personalize response to render service beyond the call of duty.
Pleasant facial expressions.
Positive disposition and avoiding any display of irritation.
Avoid any statement that could hurt feelings.
Tactful and diplomatic in handling objections and complains.
Open to comments and feedbacks no matter how negative the comments are.
43
Personal Cleanliness
Always wash hands thoroughly

- after using the toilet
- before and after eating
- before preparing food
- after holding unsanitary objects
Take a bath everyday
Wear clean clothes everyday
Brush teeth at least three times a day, or after each meal
Keep fingernails and toenails clean and trimmed
Keep the ears clean and dry
Wear slippers or shoes
Hygiene Procedure may include:
Safe and hygienic handling of food and beverage

Regular hand washing
Correct food storage
Appropriate and clean clothing
Avoidance of cross contamination
Safe handling and disposal of linen and laundry
Appropriate handling and disposal of garbage
Cleaning and sanitizing procedures
Personal hygiene
The following are personal hygiene practices in the kitchen.

1. Scrub your hands with soap and warm water before you handle any food,
especially when you have just come from the toilet, after touching your
hair or other parts of your body and after using your hands to cover your
mouth or nose when you cough or sneeze. Be sure to clean under your
fingernails where dirt and bacteria tend to accumulate.
2. Use a separate towel or cloth for drying dishes, wiping, counter tops, and
wiping hands.
3. Avoid working with food, when you have an open cut, sore, boil or
infected wound in you hands. Pus and other liquids secreted by the
wound contain millions of harmful bacteria that can cause food
poisoning.
4. Keep hands out of food as much as possible, otherwise, wear disposable
gloves.
5. Avoid smoking while preparing or handling food as ashes may drop into
the food.
6. Wear suitable clothes at work. Do not wear clothes with long sleeves that
may drag into the food
7. Always wear clean clothes and aprons.
8. Use clean utensils in preparing, cooking and serving food.
9. Use a clean spoon each time for tasting food.
Observing Workplace Hygiene and Sanitation Procedure
Observing hygiene and sanitizing procedure
Second year
44
Personal Protective Clothing (Cooking Outfit) Used in the Kitchen

1. Hair Covering/hairnets prevent hair from falling into food product.
2. Facial Masks serve as barriers to airborne contamination during
sneezing, coughing and talking.
3. Aprons reduce risk of contamination and help maintain cleanliness.
4. Gloves reduce risk of contamination.
5. Footwear helps avoid slippage and reduce risk of contamination.
Personnel reflect the image of the company. They must carry themselves in a
professional manner to make good impression. It must be projected it terms of:
1. physical projection- appearance, poise posture and body language
2. verbal projection- quality of speech, diplomacy and tact in words and
expression used, including tone, volume non-verbals.
3. conduct and behavior- practice of basic courtesy, compliance to service
standards.
SELF-CHECK
Direction: On a sheet of paper, explain the following:
1. How would you identify good grooming and personal habits in
maintaining safety personal prevention standard of the enterprise?
2. How does desirable working attitude of the personnel affect
establishment standard?
REFERENCES:
MANAGING A FOOD-SAFE KITCHEN, THE MAYA KITCHEN CULINARY ARTS
CENTER, 2007
Subida, Rory C., CLOTHING, GROOMING AND PERSONAL HABITS,pp.26-27
Edica, Benito T., FOOD SERVICE AND BAR TENDING, pp. 210-214
45

HIGH SCHOOLS
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURE
Module No.: 4
Module Title: Observing Workplace Hygiene Procedure

46
OBSERVE WORKPLACE HYGIENE PROCEDURE

Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURE
Module Introduction
The module covers the knowledge, skills, and attitudes required in observing
workplace hygienic procedure. It includes following hygiene procedures, identifying
and preventing hygiene risks.
Expected Outcome
a. follow hygienic procedures; and
b. identify and prevent hygiene risks.
PRE-TEST
Directions: Read the following items carefully and choose the letter of the
correct answer. Write it in your test notebook.
1. Which of the following is a personal cleanliness practice?
a. Combing the hair in the working area.
b. Washing the hands before and after work.
c. Keeping fingernails long and well-polished.
d. Wearing apron outside the food preparation area.
2. Which among the statements below shows proper way of keeping
the utensils, tools, and equipment clean?
a. wiping them with clean aprons.
b. touching the rims of glasses and cups.
c. drying them using pieces of old newspapers.
d. keeping hands off the tines of forks and bowls of spoons.
3. What must be done before cleaning, assembling or adjusting a
machine?
a. turn on the switch.
b. turn off the switch.
c. wipe its surface with a damp cloth.
d. wipe its surface with an oil-damped cloth.
4. What will you do if you saw younger sister washing the petfeeding dishes in kitchen sink?
a. ignore what shes doing.
b. help her wash the dishes.
c. theres no need to wash the dishes.
d. wash them outside to prevent contamination of surfaces.
5. After hand washing, food handlers must thoroughly dry their hands using
a _________.
a. durable bathroom tissue
b. freshly-laundered apron
47
c. soiled table napkin

d. clean towel
6. Which does NOT belong to the group?
a. apron
c. hand towel
b. hair net
d. disposable plastic gloves
7. Why it is not advisable to let food stand at room temperature for a long
period of time?
a. bacteria multiply rapidly, making the food contaminated.
b. it tends to lower the nutritive value of foods.
c. it reduces food palatability.
d. none of the above.
8. How should you thaw frozen foods?
a. put them under running water.
b. put them in a basin with lukewarm water.
c. thaw frozen foods in the kitchen sink.
d. thaw frozen foods inside the refrigerator.
9. Which must be practiced in handling broken china and glassware?
a. deposit glass discards in waste baskets.
b. discard chipped or broken wares immediately.
c. store them together with metal pots and pans.
d. put pins and tacks inside china and glassware.
10. What step follows the wetting and applying soap during hand washing?
a. wash right palm over left then left over right.
b. wash palm to palm with fingers inserted.
c. wash back fingers to opposing fingers interlocked.
d. wash them and rotate the right thumb in the left palm.
LESSON I
OBSERVING WORKPLACE HYGIENE AND SANITATION
PROCEDURES
INTRODUCTION
The lesson deals with the knowledge, skills, and attitudes required towards
proper hygiene and sanitation. It includes hygiene procedure in accordance with
the enterprise standards, application of knowledge in hygiene and sanitation while
working and the safety precautions in handling tools and equipment and storage of
food items.
ASSESSMENT CRITERIA
1. Workplace hygiene procedure and personal grooming are implemented
based on standard operating procedure.
2. Handling and storage of items are undertaken in line with
workplace procedure.
48
DEFINITION OF TERMS
personal Hygiene - health practices and habits which enable one to stay
physically healthy. This means keeping oneself clean to
avoid transfer of harmful bacteria to the food.
safe
out of danger or risk
contamination to infect with a contagious disease.
hygiene
the science of health, its preservation and the prevention of
disease.
rodents
small growing mammals like rats
dispose
to place away / to get rid of/ to give away
storage
space for storing
stuffed
to fill
discard
to reject
sanitation - means keeping the food, equipment, utensils and work area
clean

Tips in Maintaining Cleanliness of Tools and Equipment
1. Wash pots, pans and other utensils immediately after use.
2. Whenever possible, air dry kitchen equipment, tools and utensils or wipe
them dry with a clean absorbent cloth before storing them in the cabinet
or drawer.
3. Keep storage areas for equipment, tools and utensils clean and dry.
Humidity promotes mold growth and breeding ground of insects which can
infect stored items.
Rules to follow in Maintaining Cleanliness in the Kitchen
1. Keep the kitchen area free of insects, rodents and other pests. They leave
harmful bacteria on surfaces they walk on.
2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings
in the kitchen near any food work area. Do not wash the pet feeding
dishes along with the other dishes.
3. Dispose waste materials or garbage properly. Always have a garbage
container within reach in the work area.
4. Wipe spills and spots immediately. They attract bacteria.
5. Keep dirty pots, pans, and dishes away from the area where food is
prepared.
Guidelines to follow in Preventing Food Spoilage

Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 C.
They grow faster between 15.5 to 48.8C. This includes normal room temperature.
For this reason, food must not be placed on a counter or table at longer time.
Follow these guidelines for keeping food at proper temperature:
49
1.
2.
3.
4.
Use the proper storage method for purchased food.

Keep hot food above 60C until served.
Keep cold food below 4.4C until served.
After serving, refrigerate food immediately. Do not allow food to stand at
room temperature. Keep food covered to prevent contamination with
bacteria.
5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.
6. Custard, cream, meringue, pies, and cakes with rich fillings should be
refrigerated as soon as they cool. Do not allow them to stand below
44.4C once they have cooled. Thaw food in the refrigerator.
Second year
SELF-CHECK
A. Direction: On a sheet of paper, answer the following:
1. What are the hygiene procedures to be followed in the workplace?
2. Why is hygiene and sanitation strictly implemented in the workplace?
3. What are the safety handling tools and equipment for storage of food
items?
B. Direction: Something to do.
Observe people in a food establishment. How do they work? Do they
practice cleanliness and sanitation in their work? Why did you say so? Do
you also practice cleanliness and sanitation in your daily task? How would
you like to rate yourself on this aspect?
The following are statements about sanitation and cleanliness to be
practiced when working in the kitchen.
1.
Copy the table in your notebook and check the column that expresses
your feelings about each statement.
Statements
1.
2.
3.
4.
5.
6.
Strongly
Agree
Agree
Uncertain
Disagree
Strongly
Disagree
Food handlers must

keep their fingernails
short and clean.
A hand towel must be
used for wiping tools
and drying utensils.
The kitchen staff must
wear aprons at work.
A headband is worn to
keep the hair in place.
When a worker in the
kitchen has colds, he
or she is required to
take medicine before
handling any food.
Utensils are cleaned
after used.
50
7.
Spoons and forks are

handled anyway you
want.
8. The work area should
be kept free from flies.
9.
Used pot and pans
must
be
cleaned
altogether at the same
time to save water.
10. Spilled flour on the
worktable
must
be
scooped back and used
to economize.
2.
3.
Get your total score and divide it by 10 to get your average score.
If your average score is:
4- 5 you have a positive attitude towards sanitation in the
kitchen
3 you are uncertain about your attitude towards sanitation
1- 2 you have a negative attitude toward sanitation.
RESOURCES:
Avelina T. Llagas et al., TECHNOLOGY AND HOME ECONOMICS III CULINARY
ARTS I, SANITATION IN THE KITCHEN, Copyrighted Notice, Section 9
Presidential Decree No. 49, pp. 5-8
Avelina T. Llagas et al.,
FOOD MANAGEMENT AND SERVICE I, EXPERIMENTAL
EDITION 1994, Sanitation and Safety, pp. 64 71
Senator Teresa Aquino Oreta, HEALTH GUIDE FOR SCHOOL CHILDREN AND
FAMILY, BEST PRACTICES IN HEALTH, pp. 1- 3
Internet - Training Package HOSPITALITY AND TOURISM
Follow Workplace Hygiene Procedures
Second year
LESSON 2
IDENTIFYING AND PREVENTING HYGIENE RISKS
INTRODUCTION
The lesson deals with the identification and prevention of hygiene risks to
ensure food safety by using correct methods to prevent transmission of disease
causing organisms from one person to another.
51
ASSESSMENT CRITERIA
1.
2.
3.
Potential hygiene risks are identified in line with workplace

procedure
Actions to minimize/ eliminate risks are taken within the scope of
individual responsibility
Hygiene risks beyond the control of individual and staff members are
reported to appropriate persons for follow up
DEFINITION OF TERMS
airborne
carried by air
contamination to stain or to infect
vermin insects like rats and mice
minimize to reduce the risk
food poisoning acute inflammation of the mucus membrane of the
stomach and intestine cause by eating food
contaminated by toxic substances.

Identifying and prevent hygiene risk.
Second year
Hygiene Risks
Potential hygiene risks may include
Bacteria and other contamination arising from poor handling of

food
Inappropriate storage of food, including:
- storage at incorrect temperatures
- foods left uncovered
Poor personal hygiene practices
Poor work practices, relating to:
- cleaning
- housekeeping
- food handling
Vermin
Airborne dust
Cross-contamination through inappropriate cleaning practices
Inappropriate handling of potentially infectious linen
Contaminated wastes such as blood and body secretions
Garbage disposal of potentially contaminated wastes.
Learning Experience for the Hygiene and Sanitation must address:

Personal Hygiene risks
Poor personal grooming
Poor personal and oral Hygiene
Uncovered open cuts and wounds
Not washing hands after eating, smoking, handling garbage or using
bathroom and visiting comfort room.
52
Environmental Hygiene risks

Unsafe garbage storage and disposal
Inappropriate and irregular cleaning practices
Poor handling and storage of foods
Inappropriate handling of potentially infectious linen
Poor work practices
Food Poisoning
Definition
Causes including
- Toxin formation when bacterial growth is at high rate
- Accidentally eating contaminated and toxic foods
- Incorrect storage and food handling procedures
Types
- Staphylococcus Aureus
- Clostridium Perfringens
- Salmonella
- Listeria
- Clostridium Botulinum
- Camphylobacteria
Second year
Symptoms
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
- Gastro-enteritis
- Dehydration
A. Report hygiene risks beyond the control of individual staff members immediately
to the appropriate person for follow-up.
Vermin control include pest control procedure for dealing with:
Rats and mice
Flies
Cockroaches
Linen control include:
Handling of potentially infectious linen
Laundering of items
B. Take action to minimize or remove the risk within the scope of individual
responsibility and in accordance with enterprise and legal requirements.
Minimizing or removing risks may include:
Auditing staffs skills and providing training
Ensuring policies and following procedures strictly
Auditing incidents and taking follow-up actions
Personal Hygiene standards and procedures include:
53
Food
Following good personal hygiene rules

Using of disposable gloves when handling foods
Washing hands before and after using the bathroom, starting work
and touching food or equipment
Using brightly colored bandages for open wounds and sores
handling practices and schedules include:
storage
preparation
disposal
Correct storage of the following food items :

meat, poultry, and seafood
dry goods
fruits & vegetables
dairy foods
Role of Food handlers:
cleaning schedules
maintenance of kitchen utensils, equipments, and food service items
storage of kitchen utensils, equipment and food service items
Second year
Cleaning practices including regular cleaning of the following areas:

accommodation
food preparation
storage
laundry
public
Food Handler
A food handler is anyone who works in a food business and who handles
food and surfaces that are likely to be in contact with foods such as cutlery, plates
and bowls. He/She may do many different things for a food business which include
cooking, preparing, serving, packing, displaying and storing food. Food handlers
can also be involved in manufacturing, producing, collecting, extracting,
processing, transporting, delivering, thawing and preserving food.
Food handlers personal hygiene practices and cleanliness can minimize the
risk of food contamination. The most important things they need to know are the
following:
Do whatever is reasonable to prevent their bodies and anything they
wear to come in contact with the food surfaces.
Wear clean, appropriate and suitable outer clothing for the job.
Make sure bandages or dressings on any exposed parts of the body
are covered with a waterproof covering
Avoid sneezing and coughing over unprotected food and surfaces.
54
Do not spit, smoke or use tobacco and similar preparations where

food is handled.
Do not urinate or defecate except in toilet.
Hand Washing
To avoid contamination, food handlers are expected to wash their hands :
before and after working and handling ready-to-eat and raw foods.
after using the toilet, smoking, coughing and sneezing.
after touching their hair, scalp and body openings.

Second year
Proper Techniques in Hand Washing
5. Rotational rubbing of right

thumb in left palm and vice versa
6. Rotational rubbing backwards

with tops of fingers and thumb of
right hand in left
and vice versa
SELF-CHECK
Direction: On a separate sheet of paper, answer each of the following questions:
1.
2.
3.
4.
5.
What are the potential and personal hygiene risks?

How would you minimize or eliminate hygiene risks?
What are the steps in hand washing?
What are the personal hygiene practices to be followed by food handlers?
To whom should we report hygiene risks?
Direction: Prepare the laboratory activity for hand washing procedure and
perform proper techniques in hand washing.
55
Resources:
soap
basin
water
towel
REFERENCES:
Hospitality Curriculum Framework (November 2002),
Follow Workplace Procedure from the Internet
Food Industry Fact Sheet (Internet)
Personal Hygiene for Food Handlers
Second year
56

HIGH SCHOOLS
Unit of Competency: PLATE, PRESENT, AND SERVE FOOD FOR MENU
Module No.: 5
Module Title: Plating, Presenting, and Serving Food For Menu

57
PLATE, PRESENT AND SERVE FOOD FOR MENU

Module Title:
PLATING, PRESENTING AND SERVING FOOD FOR MENU
Module Introduction
The module covers the skills, knowledge, and attitudes required to efficiently
and professionally present, plate, and serve food in commercial kitchen or catering
operation.
Expected Outcome
1. prepare food for service;
2. portion and plate food; and
3. work in a team.
PRE-TEST
Directions: Read and understand the questions below. Choose the letter of the
correct answer and write it in your notebook.
1. Which of the following is an example of light breakfast?
a. slice of Avocado, Fried Tinapa, Rice, Coffee with Cream
b. fried Egg (Sunny Side-up), 3 pcs. Pandesal, Hot Milk
c. apple, Longganisa, Fried Bangus, Rice, Chocolate
d. slice of Mango, Tocino, Fried Danggit, Rice, Coffee
2. In garnishing food, balance is achieved by
a. using simple and low-cost food items
b. putting the foods in an elegant-looking platter
c. combining foods with temperatures and flavors
d. varying and arranging sizes, shapes, colors, textures carefully
3. Which of the following is NOT a grand sauce?
a. bechamel
b. demi-glace
c. savory
d. tomato Sauce
4. All of the following are importance of sauces, EXCEPT
a. add moisture and succulence to dry-cooked foods
b. enhance the appearance and texture
c. bring out flavor in food
d. minimize food cost
5. Marites prepared the following foods for her breakfast; Banana, Beef Tapa,
Scrambled Egg, Rice and Hot Chocolate. What type of breakfast did she
prepare?
a. light
c. heavy
b. moderate
d. regular
6. Why is portioning plate important?
a. to develop healthy eating habits
58
b. to achieve the desired body weight

c. to become aware of proper portion sizes
d. to save time and energy in food preparation
7. Professionalism means
a. application of service procedures
b. enforce code of professional ethics
c. standard grooming and hygiene
d. all of the above
8. What must be remembered and observed before presenting foods?
a. garnish the food neatly and attractively.
b. pour extra sauce and spices over foods.
c. use similar size of plates and platters.
d. put foods outside of the rim of plates.
9. A correctly portioned plate is composed of
a. portion - fruits and vegetables; portion- whole grain;
and portion-lean protein
b. portion whole grain; portion- fruits and vegetables; and
portion-lean protein
c. 1/3 portion - fruits and vegetables; 1/3 portion- whole grain;
and
1/3 portion-lean protein
d. 1/3 portion - fruits and vegetables; portion- whole grain; and
portion-lean protein
10. Which does NOT belong to the group?
a. special cold
c. butter sauce
b. tomato sauce
d. oil sauce
Lesson 1
PREPARING FOOD FOR SERVICE
INTRODUCTION
The lesson deals with the proper identification of foods for menu items, the
sauce and garnishes that are arranged based on the requirements for specific
dishes.
ASSESSMENT CRITERIA
1. Foods are correctly identified for menu items
2. Sauces and garnishes are arranged to enterprise requirements for
specific dishes
DEFINITION OF TERMS
ambience
savy
lump
the special atmosphere of a particular environment

well- informed and perceptive, practical understanding.
an irregular shaped, mass on piece
59
vibrant
full of energy
velvety
_ the soft furry covering on the developing anther of desert.
tedious
boring
sate
to satisfy an appetite fully
gaudy
showy in a tasteless on vulgar way.
splash
to scatter fluid upon.
garnish
a way of decorating food using additional food items.
mise en place basic preparation procedure prior to operation.
Plating, Presenting and Serving Food
Preparing food for service
Second year

Major Challenges for Restaurant Operations
Four major challenges for restaurant operations
1.
2.
3.
4.
Providing better food presentation

Offering healthier food options
Satisfying the customers needs
Creating extraordinary flavors
Sample Menu for Breakfast

1. Light Breakfast
Soft Boiled Egg
2 Slices of Toasted Bread
Milk
2. Moderate Breakfast
A Slice of Ripe Mango
Dried Fish (Tuyo, Danggit, and Dilis) with Tomatoes
Rice
Coffee with Milk
3. Heavy Breakfast
Papaya with Calamansi
Longganisa or Tocino
Scrambled Egg
Rice
Chocolate
Characteristics of food used for menu items.
1. Market forms
freshness
frozen
preserved
pre-prepared
standard cuts
a variety of food and food types
o Dairy products Ex: milk, cheese and alternatives
o Dry foods such as flour, sugar, pastas, rice
o Standard fruits and vegetables
60
General food items, such as sauces, condiments, flavorings,

garnishes, coatings and batters
2. Texture - basic structure and compositions
3. Flavor and Aroma distinctive taste of food
4. Color
o

Second year
Garnishing a way of decorating food using additional food items.

Rules to Follow in Garnishing Food
1. Balance is achieved through careful arrangement of colors, shapes,
texture, flavors, and portion size. Use garnishes that give variety and
contrast to the food
2. Avoid using very strong flavors on food.
3. Use plain dinnerware for colorful foods.
4. Observe proportion. Use bigger plates for bulky foods.
5. Always display the best side of the food forward and less attractive part
face away from the guest.
6. Observe temperature. Always serve hot foods hot and cold foods cold.
7. Only edible ingredients should be presented.
8. Always use fresh foods like fruits and vegetables in garnishing foods.
Practical Tips in Meals Preparation
1. Strain lumpy sauces for a velvety texture
2. Refresh green vegetables in ice water
3. Cut vegetables in different shapes and sizes for contrast.
4. Accentuate the foods with appropriate garnishes
5. Always observe cleanliness and proper sanitation
Sauce a flavored liquid blend of ingredients that adds and enhances the
flavor and appearance of foods.
Uses of Sauce
1. Enhances the taste of the food to be served.
2. Adds moisture or succulence to foods that are cooked dry.
3. Enhances the appearance of a dish by adding luster and sheen.
4. Brings out the flavor of the food.
5. Deepens and enriches the over all taste and texture of foods.
Grand Sauce (French Sauce
1.Demi-glaze term used to describe a mixture of half brown stock
and half brown sauce reduced by half.
2. Veloute made by thickening a veal sauce; chicken stock or fish
with a white or golden roux; also known as a bland sauce
3. Bchamel made by thickening milk with a white roux and adding
seasonings; also known as a cream sauce and a white sauce.
4. Tomato Sauce sauce made by sauting mirepoix and
tomatoes; white stock is added a then thickened
with a roux
61
5. Hollandaise made from an emulsification of butter, egg yolks and

flavorings (esp. lemon juice); also known as Dutch sauce
Main Group of Sauce
1. Savory includes white, brown, egg based cold sauces and salad
dressing and dessert sauce.
2. Basic savory sauce created by French chef, while dessert sauces
originated in England and America
Second year
Other Types of Sauce

1. Brown Sauces
Sauce bigarade a French compound sauce made with beef stock, duck
drippings, orange and lemon juice, blanched orange peel, and sometimes
curacaos. It is traditionally made with bitter oranges but now made with
sweet oranges, and is usually served with roast ducks. This is also known as
orange sauce.
Sauce a la cavaliere made from a demi-glaze flavored with tomatoes,
seasoned with mustard and tarragon vinegar, and garnished with capers
and diced sour gherkins.
Sauce diable compound sauce made from a demi-glaze flavored with
shallots, white wine, vinegar, herbs, dry mustard, black pepper and cayenne
garnished with parsley.
2. Tomatoe Sauce
Sauce Portugaise compound sauce made from a demi-glaze flavored with
tomato puree, onion and garlic.
Sauce Provencale- compound sauce made from a demi-glaze flavored with
tomato puree, onion and garlic, olive oil, olives, anchovies, and eggplant.
3. White Sauce
Bchamel (refer to the definition above)
o Sauce Cream o Sauce Aurora - made from veloute with tomato puree
o Sauce Allemande - made from veloute thickened with egg yolks and heavy
cream and flavored with lemon juice; also known a German sauce
o Sauce Curie one type of sauce
o Sauce Poulette made from an allemande flavored with mushroom
essence and lemon juice and garnished with parsley
Sauce Supreme made by adding cream to veloute made from chicken

stock; it is used to make several compound sauces of the veloute family
4. Butter Sauce
Batarde a French white roux made with water and bound with egg yolks
and flavored with butter and lemon juice.
Beurre blanc French term for white butter and used to describe an
emulsified butter sauce made from shallots, white wine and butter.
62
5. Oil Sauce
6. Special cold sauce
7. Compound or hard butter sauces
Second year
SELF-CHECK
A. Direction: On a separate answer sheet, discuss the questions below.
1. Why are texture, color and shape important in preparing food for
service?
2. What are the common problems encountered in garnishing food?
3. What are the challenges for restaurant operators?
How can they meet and respond to these challenges?
B. Direction: Make fruits and vegetable garnishing
Resources:
knife
chopping board
fruits and vegetables
REFERENCES:
Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. BASIC FOODS FOR FILIPINO
4TH EDITION pp. 108 110
Claridad, Rosario, T.H.E. IN THE 4TH CENTURY III p. 108-109
Nem Singh, Rosario, COOKBOOK RECIPE AND NUTRITION TIPS, 2005 p. 155
Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, FAMILY MEALS AND
HOSPITALITY p. 139-145
www.us foodservices.com

Second year
63
LESSON 2
PORTIONING AND PLATING FOOD
INTRODUCTION
The lesson deals with the proper ways of portioning, plating and serving of
foods. According to standard recipes, the food plates are presented and served
neatly and attractively without drips or spills.
ASSESSMENT CRITERIA
1. Sufficient supplies of clean, undamaged crockery are arranged and
made available at temperatures appropriate to food being served
2. Foods are correctly portioned according to enterprise policies and/ or
standard recipes
3. Food is plated and presented neatly and attractively without drips or
spills according to enterprise requirements for the specified dish and
according to;
Appeal
Color and contrast
Temperature of food.
Equipment
Classical and innovative arrangement styles
4. Food served should be displayed in the correct temperature, in an
attractive manner, without drips or spills and giving
attention to color.
DEFINITION OF TERMS
crook
a curve or bent
spill
to course or allow to run, flow
drips
_ liquid that falls in drops
detract
to take away
portion
a part allotted to a person or group
complement something that fills up or complete
flavoring
a substance as an extract spice
flavor
distinctive taste
Portion-plate interactive tool for teaching consumers appropriate food portioning
Portioning and plate food
Second year
Portioning of Foods
Correct portioning of foods based on standard:
a. of your plate should be fruit and vegetables

b. of your plate whole grains
c.
of your plate lean protein
64
Healthy Tips for the Portion Plate

Filling your plate with the correct portion sizes is impressive during weight
lose or weight management programs.
Healthy eating tips to consider in portioning plate

1. Eat 5-9 daily servings of fruits and vegetables
2. Use whole grains instead of refined (white) bread, rice, cereals and pasta.
3. Cut back on sweetened drinks and soda. A 12 oz can of soda contains 10 tsp.
of sugar or high fructose corn syrup.
4. Limit fats to less than 20% of daily intake. Avoid saturated or trans fat and
replace with plant-based oil like olive, canola and peanut.
5. Use low fat dairy products.
6. Walk and exercise every day.
7. If you get a supersized meal, share it with a friend or take half home.
8. Avoid buffets.
9. Ask for heart-healthy menu items or for baked, broiled and steamed foods.
10. Skip the bread, rolls and tortilla chips.
11. Ask for salad dressing on the side. Use it sparingly if high in fat.
12. Put your fork down between bites. It takes 20 minutes for your stomach to
signal your brain that its full.
Importance of Portioning Plate

1. Aids in consumers decision making. It is a strategy that someone can start
using right away with their next meal.
2. Visual cues help re-train the mind and help increase awareness of proper
portion sizes.
3. The divisions of the plate help us to understand the proper proportion and
components of a healthy diet. (1/4 lean protein, whole grains, fruits and
vegetables.)
4. The colors, forms, and plate designs offer opportunities to incorporate teaching
principles of the new food guide pyramid.
5. Luncheon-sized plate helps people serve themselves smaller portions and
control unintentional over-eating.
6. Helps children develop better and healthy eating habits.
Ingredients for harmonious presentation

1. Use flavors in the food and colors on the plate.
2. Use variety of ingredients for a more interesting appearance.
Ways of presenting foods neatly and attractively

1.
2.
3.
4.
5.
6.
Be sure that the dishes are neat and clean before serving.
Plate rims should be cleared of any extra sauce and spice.
Food should be put within the plates rim.
Mix up shapes on the plates.
Choose many different-sized plates.
China and serving dishes need to complement the food.
Suggestions to obtain balance and contrast in arranging food

1. Texture
Foods can be grainy, shiny smooth, velvety, coarse, rough or smooth.
Combine hard and soft texture, smooth and rough. (similar texture are
boring)
2. Shape
Combine foods with different shapes.
65
3. Ready to arrange
When plating up, dont leave too much space between items, but dont
over crowd. Dont leave everything huddled in the center; dont go over the
rim either.
4. Focus
Select the point of focus. It doesnt have to be in the center of the
plate.
5. Flow
How should the eye travel? Think about scanning a beautiful sunset.
Thats how customers should look at a plate.
Be sure that the items are arranged in a way that allows the eye to
travel in a pleasant, appetizing manner.
6. Decorating plates
Here are some options for decorating rims and plates.
a. Herbs, nuts and spices can be finely chopped and ground.
Apply a very light coating of oil on the rim and sprinkle with herbs,
nuts and spices.
Tip off excess before adding food.
b. Use the same sauce served on the rest of the plate.
c. For dessert plates, you can create a paper template and sprinkle with
cocoa or powdered sugar.
SELF-CHECK
A. Direction: Answer the questions correctly. Use sheet of pad paper for
your answer.
1. Why is portion plating important?

2. How can you obtain contrast in arranging foods?
3. How should you present and serve food?
B. Direction: Prepare and present a dish using correct ways of portioning,

plating and serving.
Resources:
tools and equipment
tray
plates
REFERENCES:
Lewis, Dora, Peckham, Gladys Cetik, Hovey, Helen Stone, Family
Meals and Hospitability pp. 19-144
Cruz, Rosario Caridad, THE IN THE 4TH CENTURY II pp 108-109
Portioning and plate food
Second year
66
LESSON 3
WORKING IN A TEAM
INTRODUCTION
The lesson deals with the ways and importance of developing good working
relationship among staff. It also discusses ways of minimizing delays and
maximizing food quality and high standard of personal and work-related hygiene
practices.
ASSESSMENT CRITERIA
1. Good working relationship with all kitchen and food service staff is
demonstrated to ensure timely and quality food service
2. Kitchen routine for food service is followed to minimize delays and
maximize food quality
3. A high standard of personal and work-related hygiene practices are
maintained
DEFINITION OF TERMS
teamwork a cooperative effort by a group.
decision making regarded as the mental processes resulting in the
selection of a course of action among several alternatives.
task piece of work or assignment that is important.
Working in a team
Second year

Operating as a Team
When setting up a team, consider the following:
1. Time
A team needs enough time to meet, discuss and resolve issues.
2. Procedure
A team should make a set of rules which guide how a team works.
3. Location
A team should be able to meet in a place that provides the opportunity to
work without distraction or interruptions.
4. Comfort
The comfort of individuals should be considered when finding a place
or location where to meet.
5. Temperature
Personal space and appropriate seat should be considered.
Team
a.
b.
c.
in the workplace should do the following:

share ideas
develop options
solve problems
67
d.
e.
f.
g.
make decision
coordinate work tasks
encourage team spirit
communicate information
Measures that help improve good working relationship among kitchen and
food service staff
1. Division of labor and proper delegation of responsibilities among staff.
2. Circulation of event order to ensure proper coordination and
communication.
3. Daily briefing to include :
daily reminders
special serving instructions
information about new products
out of stock items
4. Use of bulletin boards for announcement
5. Reminders about policies
6. Operations meeting (at least once a month or weekly) among
supervisors or heads to discuss operational problems
7. Meeting of supervisors with their staff to discuss and resolve problems
concerning operation
Professionalism is one of the most important factors that contribute to the
achievement of goal in a food service industry. A professional service can be
achieved by:
Working in a team
Second year
1. Enforcing standards of grooming and hygiene

2. Establishing and enforcing code of professional ethics with corresponding
sanctions for non compliance
3. Strictly implementing service standard
4. Training of personnel on the application of service procedures and standard
SELF-CHECK
Directions: Explain your answer to the following questions.
1. Why is teamwork important in carrying out a task in a workplace?
2. What are the manifestations of a group with teamwork spirit?
3. How does it help in achieving desired goals and promoting success?
REFERENCES:
Florida, Leuterio C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR
SUSTAINABLE DEVELOPMENT IV, Page:
142 158
Roldan, Amelia S., Edica, Benito T., FOOD SERVICE AND
pp. 207-210
www.wikispace.com
BARTENDING,

Working in a team
Second year
68

HIGH SCHOOLS
Unit of Competency: PREPARE, COOK, AND SERVE FOOD MENU
Module No.: 6
Module Title: Preparing, Cooking, and Serving Menu

69
PREPARE, COOK, AND SERVE FOOD MENU

Module Title:
PREPARING, COOKING, AND SERVING MENU
Module Introduction
This module deals with the processes and activities required to organize,
produce, and serve food for menu.
Expected Outcome
At
1.
2.
3.
the end of the module, you should be able to:

coordinate, organize, and prepare for food service;
cook and serve menu items for food service; and
coordinate and complete food service requirements.
PRE-TEST
Directions: Read the following items below and choose the letter of the
correct answer. Write it in your answer sheet.
1. The list of food to be served in a meal.
a. recipe
c. snack
b. menu
d. viand
2. Which of the following does NOT belong to the quality food standard?
a. appearance
c. palatability
b. flavor
d. preparation
3. What food system is used when food
carried in bulk to another location
servings?
a. bulk satellite system
c.
b. cold pack system
d.
is prepared at one location and

to be portioned into individual
cup con system
hinged tray system
4. Who is the head of the kitchen or chef de cuisine?

a. assistant manager
c. head chef
b. cooks
d. manager
5. Who among of the food service personnel is responsible for all the
operations of the establishment?
a. assistant manager
c. head chef
b. dietician
d. manager
6. What kind of food service is used when the food is served in private
rather than in a public dining room?
a. buffet
c. take out
b. counter
d. tray or table service
7. Food is set out on a counter, either for self service or to be served by an
attendant.
a. buffet
c. cafeteria
b. counter
d. tray or table service
70
8. Which of the following food services is compared to that service at home?

a. cafeteria
c. table d hote
b. counter
d. tray
9. This table service is used informally for daily family meals.
a. buffet service
c. english
b. compromise
d. russian service
10. This table service is used for tea or cocktail parties.
a. buffet
c. english
b. continental
d. russian service
11. What do you call the utensils used for dining?
a. equipment
c. table service
b. table appointment
d. utensils
12. Which part of the refrigerator is for storing fruits and vegetables?
a. coldest part
c. center
b. crisper area
d. shelves
13. Which of the following table appointment is washed first?
a. chinaware
c. glassware
b. flatware
d. linen
14. Which of the following foods is stored in the coldest part of the
refrigerator?
a. dairy foods
c. protein foods
b. fruit and vegetables
d. starch
15. Which of the following does NOT belong to the group?
a. cooking ware
c. glassware
b. flatware
d. silverware
LESSON I
COORDINATING, ORGANIZING, AND PREPARING FOOD FOR SERVICE
INTRODUCTION
The lesson deals with coordinating, organizing, and preparing food for
service.
ASSESSMENT CRITERIA
1. Commodity quantities, style, and quality requirements are determined
according to menu, recipes and specifications;
2. Clear, complete and appropriate jobs checklist for food is prepared;
3. Menu requirements and job roles are linked with other team members
based on enterprise procedures;
4. Work schedules are developed and followed to maximize efficiency;
71
5. Food items are organized and prepared in correct quantities as

required; and
6. Ready to serve foods are stored appropriately.
DEFINITION OF TERMS
menu list of food to be served
checklist a list by which something may be confirmed or verified
quality service - service given to ensure customer satisfaction.
Preparing, Cooking and Serving Food for Menu

Coordinating, organize and prepare for food service
Second year

Preparing Food for Service
A food service system has been defined as an integrated program in which
the procurement, storage, preparation, service of foods and beverages, equipment
and methods required to accomplish these objectives are fully coordinated for
minimum labor and optimum customer satisfaction, quality and cost control.
In designing a food service system it is essential to set forth the system
requirements relating to costs, menu, and quality.
Menu Requirements
Menu requirements are set according to food preferences and nutritional
needs of the clientele to be served, and are consequently affected by a variety of
factors including age, dietary needs, regional and ethnic food habits, and economic
status.
Quality Measurements
The most reliable judgment of quality is rendered by the ultimate consumer.
This can also be quantified through measurements of meal attendance or plate
waste in commercial or semi commercial operations or sales analysis in
commercial establishment.
Quality Food Standards
The wise food service manager is aware of the several factors that tend to
influence individual opinion about food quality: age, cultural and socio economic
backgrounds, past experiences relating to foods, education and scientific
knowledge and emotions. The food service manager must be prepared to satisfy the
people who make up the clientele when planning menus. However, the desired
result of food production is palatability, the factors of which are:
1. Flavor. Flavor of the food is determined by the methods of preparation
and cooking, suitable seasonings to supplement natural flavors, and
proper temperature when served. All of these greatly influence the
acceptability of all food items.
72
2. Appearance. Appearance of the food when served also influences its

acceptability to the consumer and his enjoyment. Eye appeal is gained
through contrasting and interesting combinations of foods differing in
type, color, and form, as well as the arrangement of the plate. Properly
prepared and attractively served meals are stimulating to even the most
jaded appetites.
3. Palatability. Palatability must be the wholesomeness of the product,
and the assurance that foods are safe for human consumption.
Second year
Job Checklist or List of Menus

The following is a list of sample menus from which customers may select.
These menus are grouped according to price based on market trends.
Breakfast Menus at P 50.00/cover
I
Mango
Fried Egg
Boneless Bangus
Rice
Coffee with Milk
II
Papaya
Scrambled Egg
Fried Beef
Rice
Hot Chocolate
III
Banana
Boiled Egg
Tapa, Corned Beef
Pandesal with Cheese
Coffee with Milk
Breakfast Menus at P 75/cover

I
Buko Pandan
Meat Omelet
Bacon and Eggs
Sausages
Bread and Butter
II
Fruit Cocktail
Ham and Egg
Boneless Bangus
Puto and Cheese
Coffee with Milk
Dinner Menus at P 100.00/cover

I
II
Corn Soup
Cream Soup
Fried Chicken
Baked Spareribs
with Coleslaw
with Vegetable
Fish Fillet
Fish Escabeche
Rice
Rice
Fruit Salad
Gulaman Tempter
III
Pineapple Banana Salad
Morcon
Fried Rice
Hot Chocolate
III
Bulalo Soup
Broiled Bangus
Salad
Chopsuey
Rice
Buko Salad
Dinner Menus at P 150.00/cover

I
Bouillabaise Soup
Pork Pot Roast
Rebosado
II
Chicken
Lechon w/ Liver Sauce
Crab Relleno
III
Ho To Tay
Sweet and Sour Pork Shrimp
Chicken Kebabs
73
Eggplant Salad
Rice
Leche Flan
Ice Cream
Medley Salad
Rice
Cake
Black Coffee
FreshUbod Lumpia
Rice
Cake
Ice Cream
The customers can select from the above list of menu.

Coordinating, organize and prepare for food
service
Second year
Advantages of Work Schedules

The class maybe divided to perform related activities in the food preparation
as follows:
1. Marketers
2. Cooks
3. Dishwashers
4. Tool keepers
5. Housekeepers
The group assigned to be the cooks and marketers are in charge of
marketing, preparation and cooking of the meal. It is generally better that only one
group will do these two functions since the cooks know best the ingredients they
will need. After marketing, they will then proceed to the preparation of the recipes.
The dishwashers are in charge of washing the utensils and tools used in
food preparation. Dishwashers also wash the eating utensils used after serving.
The tool keepers on the other hand, are in charge of keeping the utensils
and tools used in food preparation and their proper storage places.
The housekeepers are in charge of keeping the food laboratory room clean.
They are also in charge in preparing and setting the table for eating.
Personnel in Food Service Organization
1. Manager is responsible for the overall operations of the establishment.
Guided by the objectives of meeting the needs and desires of the
customers, the manager oversees all the tasks and activities in the
organization.
2. Assistant Manager shares important duties with the manager. He/She
usually performs major managerial and supervisory functions over the
rest of the personnel. It is important that the manager trains his/her
assistant for the top position in case of any eventuality.
3. Head Chef and Cooks the chef is the head of the kitchen or chef de
cuisine. The chefs job is very critical to the life of the organization being
principally responsible for food preparation and cooking. The immediate
supervisor of the chef is the assistant manager who is in charge of menu
74
planning, assisted by cooks, butchers, bakers, kitchen preparation

crew, porters and cleaners.
4. Dietician the major responsibility of the dietician is to keep the menu
balanced, attractive and varied. He/She is responsible for maintaining
food quality and developing new dishes.
Coordinating, organize and prepare for food
service
Second year
Storage of Ready to Serve Foods

Ready to serve foods are stored appropriately depending on the food service
system. Food system can be classified as follows:
1. On site preparation system. selfcontained unit prepares and serves.
2. Bulk satellite system. food is prepared at one location and carried
in bulk to another location to be portioned into
individual servings.
3. Hinged tray system. hot and cold food is transported ready
to serve. The food is prepared, portioned, and transported
in insulated containers to be served at another location.
4. Cold pack system. a complete cold lunch is packaged in a box or
on tray covered with plastic film, in one location, to be served at
another location.
5. Cup cone system. the hot portion of lunch is in individual cone
servings to be heated and served in the cone.
6. Pre-plated hot and cold-pack system. lunch is made up of two parts: the hot
portion which is packed in ovenware or aluminum foil trays for reheating and
the cold portion which is packed in trays covered with plastic film. These hot
and cold trays may be prepared by local food service unit or purchased ready
prepared.
SELF-CHECK
A. Direction: Answer the following questions on a separate sheet of
paper.
1. Why is the chefs job considered very critical to the life of
the food service organization?
2. How does storage of ready-to-serve foods differ from
ready to cook foods?
3. Why is it advantageous to assigned marketers and cook as one group?
B. Direction: Prepare a list of complete menus from which customersmay
select. Breakfast, Lunch; Supper
Resources:
commercial equipment
food items
75
REFERENCES
Principe, June B..et.sl, TECHNOLOGY AND HOME ECONOMICS IV.
copyright 2000, pp. 58 64
Leuterio, Florida C. Dr., TECHNOLOGY AND HOME ECONOMICS III,
Second year
LESSON 2
COOKING AND SERVING MENU ITEMS FOR FOOD SERVICE
INTRODUCTION
The lesson deals with the appropriate commercial equipment for menu
preparation and cookery methods. It also discusses the styles of table service to
meet the needs and expectations of customers and workplace safety and hygienic
procedures.
ASSESSMENT CRITERIA
1. Appropriate commercial ingredients / materials, tools and equipment
are identified and used to prepare menu items.
2. Menu items are cooked and served according to menu and service
style using appropriate cookery methods.
3. Menu items and ingredients are adjusted to meet special request of
customers.
4. Menu items are cooked and served to meet customers expectations
on quality, presentation and timeliness of delivery.
5. Workplace safety and hygienic procedures are followed according to
enterprise and legislative requirements.
DEFINITION OF TERMS
grill to cook on a gridiron, broil
griddles shallow pans for frying
hygiene the preservation of health.
Cooking and serving menu items for food service
Second year

Cookery Methods
There are two types of cooking methods which are commonly used. In dry
cooking methods, the heating medium is dry heat. No water is added. Moist
cooking methods on the other hand, require the use of water, broth, milk or other
liquids.
76
Dry heat method includes the following:

1. Broiling and Grilling these two methods are differentiated by the source
of heat for cooking. In grilling, the heat source is below the food; while
in broiling the heat is above the food.
2. Barbecuing similar to grilling but the food is basted while cooking
3. Pan-broiling a top-of-stove cooking; using a heavy-bottom cast iron or
wrap-resistant stainless steel pan over intense heat. No fat or oil is
added to the pan as fat and juices are released from the meat being
cooked.
4. Roasting traditionally, this term meant spit-roasting where it was done
on a turning spit over an open fire. Nowadays, most roasting is done in
an oven or rotisserie, a motor-driven metal spit that constantly turns
the meat as it cooks.
5. Baking is cooking in a pre-heated oven just like oven roasting.
6. Frying is a cooking method that requires the use of oil in an open pan.
There are several variations of frying depending on the amount of fat
used in cooking, such as:
a)deep-fat frying
b) sauting
c) stir-fry
d) pan-frying
e) dry-fry and griddle
Moist cooking method includes the following:
1. Boiling this cooking method is done by immersing food in boiling
water/liquid.
2. Simmering involves the use of temperature below the boiling point
usually 85 to 96 C.
3. Poaching uses an even lower temperature (71 to 81C) than simmering. It
is used to cook very delicate foods such as eggs-out-of-shell and fish.
4. Blanching is another variation of boiling. It involves brief cooking in
boiling liquid after which the food, usually a fruit or vegetable is quickly
immersed in cold water to stop further heating.
Second year
5. Parboiling is a preliminary cooking method applied to meat and

vegetables. The Tagalog term sankutsa is parboiling.
6. Steaming a method where water is allowed to vaporize and the food is
placed on a rack over a vaporizing steam.
77
Commercial Equipment for Menu Preparation

Commercial equipment for menu preparation includes ovens, electric and
gas stoves and microwave ovens. It also includes grills and griddles, blenders,
slicers and mixers. Other equipment that shall be considered includes saucepan,
frying pan, casseroles, baking sheet, cake tins, tart tins and plates.
Standard Recipes
A standard recipe is one which is tested and tried a number of times for a
specific operation and has consistently yielded satisfactory results. It is based on
portion, size and yield requirement.
To prepare a standard recipe, one should consider the following:
Select and evaluate a basic family-sized recipe as to its adaptability to the

operation.
Prepare the family-sized recipe in its original amount.
Convert measurements.
Check tools and equipment to be used to obtain accuracy.
Double the recipe and evaluate the results with the original recipe.
Increase the quantity gradually, following the same procedure. The
doubled recipe must preserve the original flavor, appearance, and texture
of the product.
SELF CHECK
Direction: Answer the following questions on you answer sheet.
1. How does moist heat method differ from dry heat cooking
method?
2. What commercial equipment are used for menu preparations?
REFERENCES:
Principe, June B. et al, TECHNOLOGY AND HOME ECONOMICS IV. Copyright
2001, pages 65-80.
SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III
pages 64-66.
Second year
ACTIVITY SHEET 1.1

CHICKEN ASPARAGUS SOUP
TOOLS
AND
EQUIPMENT
casserole
gas or electric stove
INGREDIENTS
QUANTITY DESCRIPTION
8
asparagus spears
2
large chicken breasts, diced
78
knife
chopping board
measuring cup
measuring spoon
wooden spoon
3
3c
2
1tbsp
c
1 large
stalks leeks
chicken stock
Egg-batter mixture
raw eggs
wine
flour
onion, minced
salt, pepper to taste
Procedure:
1. Place the chicken in a deep pan. Simmer for 10 minutes.
2. Beat the eggs into the flour, adding the white wine to blend well.
3. Into this batter mix the diced raw chicken meat. Stir. Drop by spoonful
into simmering soup.
4. Add salt, pepper and asparagus spears.
5. Thicken with the remaining batter. Remove from fire. Serve hot.
Second year
ACTIVITY SHEET 1.2

BREADED CHICKEN
TOOLS
AND
EQUIPMENT
frying pan
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
1 whole
chicken, cut into serving pieces
2 tbsp
salt
tsp.
pepper
1/3 c
calamansi juice
1
egg, beaten
2tsp.
water
c
flour for coating
2/4 c
all-purpose flour
2 tsp.
melted shortening
1/3 c
milk
cooking oil for deep frying
Procedure:
1. Wash the chicken. Cut into serving pieces and set aside.
2. Make a marinade by combining salt, soy sauce, pepper and calamansi juice.
Marinate the chicken overnight.
3. Wrap the chicken in aluminum foil and steam for 30 minutes.
79
4. Remove from the steamer and cool. Beat the egg. Add milk, water, flour, salt
and melted shortening. Beat well. If the batter thickens, thin out with 1 2
tablespoons of water.
5. Dip each piece of steamed chicken into the batter, allowing to drip slightly.
6. Roll in flour and fry in medium hot oil until golden brown. Serve hot.
Second year
ACTIVITY SHEET 1.3

LENGUA ESTOFADA
Scald and clean one ox tongue thoroughly. Cut into slices across but not
through to give it the appearance of a whole tongue. Rub with salt and pepper and
place in a deep clay pot. Cover with the following:
TOOLS
AND
EQUIPMENT
pot
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
4
onions, halved
2 heads
garlic whole
1 cup
native vinegar
1 piece
bay leaf
6
tomatoes
1 cup
white wine
cup
salt
cup
fat
1 cup
whole water chestnuts
ox tongue
Procedure:
1. Cover the earthen pot tightly and cook the whole mixture over low heat,
turning occasionally to prevent the tongue from burning.
2. When the tomatoes are cooked, remove them, mash and strain back into the
pot.
3. Add water to cover and continue cooking until the tongue becomes very
tender. Serve hot.
Second year
ACTIVITY SHEET 1.4

ESCABECHENG MACAO
TOOLS
AND
EQUIPMENT
casserole
INGREDIENTS
1 average- (*preferably Lapu-lapu) 1 tsp soy sauce
sized fish
onions, sliced
80
knife
chopping board
measuring cup
measuring spoon
wooden spoon
2 head
1 piece
2
2
2 tsp.
cup
cup
1 tsp.
ginger, in strips
red pepper, in strips
potatoes, cut into strips and fried
cornstarch
sugar
vinegar, diluted in 1 cup water
garlic, minced
a few stalks of kintsay minced
cooking oil for frying
salt to taste
Peocedure:
1. Clean and wash the fish. Slit diagonally on each side and sprinkle with salt.
Let stand for 15 minutes.
2. Drain and wipe dry. Fry in hot oil until the fish is brown. Set aside.
3. Mix the cornstarch, sugar, soy sauce and salt with vinegar and water in a
sauce pan. Add the garlic, onion, ginger, and red pepper and bring to boil.
Cook until thick.
4. Add the fried fish and cook for 5 minutes more.
5. Transfer to a platter and garnish with fried potatoes, fresh kintsay and leeks.
Serve.
Second year
ACTIVITY SHEET 1.5

CHILLY CUCUMBER SALAD
TOOLS
AND
EQUIPMENT
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
5 pcs.
cucumbers, pared
2 tbsp.
lime juice
2 tsp.
salt
tsp.
cayenne
3 cloves
garlic, finely chopped
tsp.
ground black pepper
Procedure:
1. Cut the cucumber into halves (lengthwise) and scrape out the seeds with
a spoon.
81
2. Cut crosswise into inch thick slices. Sprinkle with salt and let stand
for 30 minutes. Rinse and drain.
3. Add the remaining ingredients and chill at least one hour before serving
or overnight if desired.
4. Serve cold and chilled. Serve cold.
Second year
ACTIVITY SHEET 1.6

GULAMAN MOLD
TOOLS
AND
EQUIPMENT
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
1 bar
gulaman
1 cup
water
1 tall can
evaporated milk
cup
sugar
cup
caramelized sugar
Procedure:
1. Boil the gulaman in 1 cup water. When dissolved, add sugar.
2. Continue to boil until well dissolve. Pour in the caramelized sugar. Cool,
mix in the evaporated milk.
3. Pour into a mold and chill.
SELF CHECK
Direction: Prepare a menu and use appropriate cookery methods on menu
items.
RESOURCES:
tools and equipment
ingredients for menu
REFERENCES:
2001, pages 65-80.
pages 64-66.
82

Second year

Classification of Food Service Establishments
Food service units are usually classified according to the type of service they
render. Services other than the following are marked modifications of some
successful food service operations such as smorgasbord in exclusive hotels or
restaurants, cocktail lounges, in some cafeterias, sing-along in fast food units, and
the like.
Service Units
These units are known for formal dining and serve elaborate meals.
1. Table de Hote. A manner of service is comparable to those of a good home.
Examples of table service units are hotel dining rooms, distinctiveatmosphere restaurants, executive dining rooms, super clubs, tea rooms,
specialty restaurants, coffee shops, and drive-in-dining.
2. Counter Service. Counter gives rapid service with minimum number of
table appointments necessary for adequate service. Examples of counter
service units are general-atmosphere restaurants, coffee shops, soda
fountain, grills or snack bars.
3. Table-and-Counter. Similar to any table service unit but less formal, with
extensive menu. Examples of table-and-counter service units are tearooms,
general-atmosphere restaurants, hotel dining rooms, coffee shops, drive-in
dining rooms, soda fountains, grills, or snack bars.
4. Tray service. It is unique because the patron is served in the privacy of his
room or car rather than in a public dining room. Examples of tray or table
service are the hotel room service, hospital patient tray service, and drive-in
service.
Self-Service Units
This type of service is for those in a hurry. They offer a limited menu.
1. Cafeteria. Customers make their selection from food displayed at a service
counter and assemble the food on a tray to be carried to the tables.
2. Buffet. Food is set out on a counter, either for self-service or to be served by
an attendant. Sometimes a grill or broiler is located behind a serving
counter. With this type of service, the menu is usually limited and service is
informal.
3. Take-out service. Individual items or complete meals are packaged and
taken from the take-out counter by the customers or ordered by phone and
delivered to them. Almost all food service operations, offer take-out service.
Table Service
The style of table service depends on what the clientele chose and on the
space available for serving food. There are three methods of table service namely:
sit down, tray and buffet. Sit down can be a (a) Continental or Russian, (b) English,
83
(c) Apartment or Blue Plate, (d) American or Country, and (e) Family or
Compromise.
Second year
Continental or Russian Service

Continental or Russian is a dignified and elaborate style which is used only
with well-trained waiters. Service of the food is from the side rather than from the
table. This kind of service is used for serving formal dinners for a small group of
people. Thus, for formal dinners, the menu consists traditionally of 5 to 7 courses
with wines served for each course.
English Service
English service is used informally for daily family meals. In this style, the
food is served from the table by the mother or any member of the family. It is also
used for formal occasion, such as entertaining small groups of guests even without
competent waiters.
The Buffet Service

In this type of service, the food is offered from the table where the diners
help themselves to the food and then go some place to eat.
Only the foods and table appointments are found in the buffet table. Buffet
service is used for tea or cocktail parties. It is practical for entertaining a large
number of people since it requires little help in serving.
84
Buffet service is practical when the menu consists of several dishes and the
number of diners is more than what can be accommodated at the table.
One-way Buffet
Two-way Buffet
SELF-CHECK
Direction: Answer the following questions on you answer sheet.
1.
2.
Enumerate the styles of table service and explain each.

How does the style of table service affect the diners
satisfaction?
REFERENCES:
2001, pages 65-80.
pages 64-66.
Second year

Workplace Safety and Hygienic Procedures
The food service industry has established sanitation procedures in handling
food. Food-borne diseases can be prevented by observing personal hygiene,
cleanliness in the kitchen, and keeping food at proper temperature.
Cleanliness in the Kitchen. Here are some rules to follow to maintain
cleanliness in the kitchen.
1. Keep the kitchen area free of insects, rodents, and other pests. They leave
harmful bacteria on surfaces they walk on.
2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings in
the kitchen near any food work area. Do not wash the pets feeding dishes
along with other dishes.
3. Dispose of waste materials or garbage properly. Always have a garbage
container within reach in the work area.
4. Wipe spills and spots immediately. They attract bacteria.
85
5. Keep dirty pots, pans, and dishes away from the area where food is
prepared.
Keeping Food at Proper Temperatures. Bacteria multiply rapidly at
temperatures ranging from 7.22 to 60C. They grow faster between 15.5 to 48.8C
which includes normal room temperature.
Follow these guidelines for keeping food at proper temperatures:
1. Use the proper storage method for purchased food.
2. Keep hot food above 60C until served.
3. Keep cold food below 4.4C until served.
4. After serving, refrigerate food immediately. Do not allow food to stand at
room temperature. Keep food covered to prevent contamination with
bacteria.
5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator. If you
make stuffing in advance, store it separately in the refrigerator.
6. Custard, cream, meringue, pies and cakes with rich fillings should be
refrigerated as soon as they cool. Do not allow them to stand below 44.4C
once they have cooled.
7. Thaw food in the refrigerator.
Second year
SELF-CHECK
Direction: Let students prepare the laboratory area applying workplace safety and
hygiene procedures (group activity).
REFERENCES:
2001, pages 65-80.
pages 64-66.
Second year
86
LESSON 3
COORDINATING AND COMPLETING END OF SERVICE REQUIREMENT
INTRODUCTION
The lesson focuses on how to end service procedures, proper storing of food
items and conducting post service de-briefing.
ASSESSMENT CRITERIA
1. End of service procedure is coordinated according to enterprise
practices;
2. Food items are stored appropriately to minimize food spoilage and
wastage;
3. Post service de-briefing are conducted according to enterprise policy
and procedures.
DEFINITION OF TERMS
storage space for storing goods
wrung to squeeze or press out
Coordinating and completing end of service
requirements
Second year

Food Storage
Take time to store food items. Store new purchases behind old ones and
always use the old stock first. It is easy to put new purchases at the front.
However, older stocks are overlooked and thus cause spoilage. These may include
cereal and cereal products, sweeteners, oil, seasonings, and unopened can and
jars.
Do not use kitchen cabinets above the refrigerator, stove or oven for food
storage.
End of Service Procedures

End of service procedures include the care and maintenance of table
appointments.
Dinnerware
Chinaware should be rinsed immediately after use. A soft sponge is used to
soap and wash them. Dishes are then dried on a drain rack or towel-lined drain
board.
87
In storing, dinnerware should not be stacked too high. Shelves should not
be overloaded. Scratching can be avoided when similar sizes of dinnerware are
stacked together with proper or fabric material in between. Platters are stored
vertically.
Flatware
Flatware should be rinsed immediately after use. Never mix silver with
stainless steel when they are washed because stainless steel leaves mark on
sterling. Silverware should be washed separately. Never store flatware when they
are still wet. Dry them at once to prevent spotting. After being wiped with a
dishtowel, they should be air dried and stored.
Linens
Cloths are washed according to directions for the fabric. Stains should be
removed first before the tablecloths are washed. Cloths are not wrung tightly after
washing. They are preferably hung while dripping so that efforts in ironing will be
minimized. Plastic cloths and native materials are not washed daily. They are just
wiped with a clean damp sponge and air dried before they are stored.
Beverage ware
Glassware should be washed first. A soft brush is used for decorated
glassware. Washing should be done one by one. After being washed, glassware is
drained on a rubber covered rack or thick towel and must be air dried.
Glassware is best stored upside down in single layer. They should not be stacked
inside another glass. Pieces should not touch each other.
Coordinating and completing end of service
requirements
Second year
Never use the area under the sink for storing food because openings around
water and drain pipes are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air dry before
using. This helps remove any traces of odor that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing
perishable foods such as dairy products, meat, fish, poultry, eggs, fruits,
and vegetables.
Protein foods should be stored in the coldest part of the refrigerator.
Fruits and vegetables can be stored in less cold sections or in a special
compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out and
loss nutrients and flavor. Food should be well-covered with plastic, foil
or wax paper or should be put in tightly covered containers.
2. Freezer storage. For proper freezing and storage, the temperature inside
the freezer should be 18oC or lower.
Store frozen foods in their original packages. Foods to be frozen
should be put in moisture vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the
top between the food and the lid so the food can expand when it freezes.
88
Thaw frozen foods in the refrigerator. Do not allow food to thaw at

room temperature. At this point, micro-organisms will begin to grow.
Post Service De-Briefing

Equipment, tools and utensils, table appointments are cleaned, washed and
wiped properly ready for use. Food items are properly stored to prevent spoilage.
SELF-CHECK
A. Direction: Answer the following questions in a sheet of paper.
1. How would you keep the cleaned tools and utensils used?
2. What do you mean by end of service procedure?
B. Direction: Demonstrate the proper techniques and procedures in washing table

appointments.
Materials:
tools and Utensils
table appointments
REFERENCES:
SEDP Series, TECHNOLOGY AND HOME ECONOMICS III, pp 112 113
Principe, June B, et.al., TECHNOLOGY AND HOME ECONOMICS IV
Coordinating
requirements
Second year
and
completing
end
of
service
89

HIGH SCHOOLS
Unit of Competency: RECEIVE AND STORE KITCHEN SUPPLIES

Module No.:7
Module Title: Receiving and Storing Kitchen Supplies

90
RECEIVE AND STORE KITCHEN SUPPLIES

Module Title: RECEIVING AND STORING KITCHEN SUPPLIES
Module Introduction
This module covers the skills, knowledge, and attitudes required for
receiving and storing supplies in a commercial cookery or catering operations. It
focuses on the general stock handling procedure required for food and kitchen
related goods.
Expected Outcome
After completing this module you should be able to:
a. take and manage delivery supplies;
b. store supplies; and
c. rotate and maintain supplies.
PRE TEST
Direction: Read each question carefully. Encircle the letter of the
correct answer.
1. These are the vital information found in the delivery stock. Which does
not belong to the group?
a. quantity
c. weight
b. size
d. all of the above
2. Poor storage on handling will result in _________
a. breakages
c. freshness
b. documentation
d. use by dates
3. This is a document which provides detailed account during delivery.
a. delivery docket
c. request form
b. invoice
d. none of the above
4. Where are perishable goods kept properly?
a. basket
c. refrigeration
b. pantry
d. store room
5. Where are bread crumbs kept?
a. cool room
c. freezer
b. dry store
d. refrigeration
6. Where are cleaning materials stored?
a. freezer
c. refrigeration
b. pantry
d. store room/ dry store
7. This is a record which contains information of use by dates.
a. filing
c. stacking
b. labeling
d. storing
8. Which is the purpose of wrapping and sealing the foods?
a. to avoid cooling
c. to avoid spoilage
91
b. to avoid moisture
d. to avoid stacking
9. What supplies should be kept in specific areas usually under lock and
key?
a. beverages
c. liquors
b. disinfectants /sanitizers d. utensils
10. What does denting or bulging indicate?
a. presence of air
c. presence of insects
b. presence of bacteria
d. presence of water
11. What should delivery dockets contain?
a. date of delivery
c. picture of the food item
b. sticker
12. What mode of payment is used when the payment is
made upon delivery?
a. COD
c. on-line
b. cheques
d. hang anywhere
13. Where should biscuits, breads, pavlova shell be stored?
a. open cabinet fully covered container
b. freezer
c. basement
14. Where dairy products should be kept?
a. basement
c. store room
b. freezer
d. refrigeration
15. Which one of these specifications must foods be especially checked and
graded?
a. quantity
c. size
b. quality
d. weight
LESSON 1
TAKING DELIVERY SUPPLIES
INTRODUCTION
The lesson focuses on how to take delivery supplies.
ASSESSMENT CRITERIA
1. Documented deliveries of incoming supplies are checked accurately as
to quantity, size, weight and quality as per enterprise procedure.
2. Any variation and discrepancy are identified, recorded accurately and
reported to the person-in-charge.
3. Supplied items are inspected for damage quality, expiry/ use by dates,
breakages or discrepancies and record details in accordance with
enterprise policy.
4. Documents are prepared (i.e. receiving report, credit memo, discrepancy
reports that reflect received) in accordance with enterprise procedure.
92
5. Excess stocks are managed appropriately according to enterprise policy.
DEFINITION OF TERMS
shelf life
- the length of time a product may be stored before it begins

to lose its freshness or effectiveness
enterprise - organized business activities aimed specifically at growth
and profit
establishments - something that is established as a business,
institution, organization, or undertaking
spoilage
- the state of decaying or becoming damaged, or the
condition of being decayed or damaged
hazard
- something that is potentially dangerous
infestation - to live as a parasite on or in something
docket
- a summary of a document
Receiving and storing kitchen supplies
Taking delivery of supplies
Second year

Checking Delivery Supplies
All incoming supplies need to be checked against the order form or book and
the delivery documentation, both of which contain vital information about the stock
being delivered. The delivery documents then need to be checked against the
invoice from the supplier (the company or individual providing the goods) before
payment is finalized.
The following specifications should always be checked upon delivery of an
order: quantity, size, weight, quality and freshness.
Quantity
It is important to check that the amount delivered is the amount that
appears on the order form, otherwise you may receive too many goods for your
storage abilities or your budget range, or you may receive insufficient goods for
your needs. Checking quantity may be a simple matter of counting items, or it may
mean weighing them if necessary, where bulk quantities are delivered.
Size
Your enterprise may require large, whole fruits for presentation purposes; in
this case, smaller fruit items, or fruit that has already been cut, may not meet your
specific needs. It is important that you ensure the fruit that is delivered is the right
size and portioned (in this case, left whole) as you requested. Generally, where size
of an item is critical, you should check this aspect carefully to ensure that no
substitution has been made.
Weight
Your enterprise may need 250g steaks to meet the menu requirements. If
you accept, and serve, steaks which are considerably larger or smaller, the service
93
of your product will not be economical or consistent. As a result, your businesss

reputation could even be put on the line. A regular general check of the weight of
foods delivered should ensure that suppliers are continually delivering the correct
weight of product and not undersupplying goods. Scales for this purpose are
generally located in or near the delivery of large establishments.
Quality
Foods and other supplies may be graded according to quality. Poorer quality
of fruits and vegetables can be obtained cheaply if quality is not such an issue.
This is often the case in an enterprise that aims at serving economical meals, as at
a university or school. Other operations may insist on only the highest quality for
food and other supplies, as this is a significant selling point for their business. In
this case, inferior quality goods should be identified at the point of delivery and
sent back to the supplier. Ordering from a reliable supplier can help ensure
consistent quality from one order to the next so that closely checking of each item
for quality, for every order received, will not be necessary.
Second year
CRUSTACEANS
SHELLFISH
PRODUCT
ACCEPT
CRITERIA
Shellfish: clams, Odor;
mussels oysters- Mild ocean or
--receive at 45F sea-weeds smell
or lower
Shell:
Closed
and
unbroken
(indicates
shellfish are alive)
Crustaceans:
Lobster,
shrimps, crabs
receive at 45F
(7C) or lower
Odor:
Mild ocean or
sea-weed smell
Shells:
Hard and heavy
for lobster and
crabs
Conditions:
If fresh, they are
received
alive
packed
with
seaweed,
and
kept moist
REJECT
CRITERIA
Condition:
If fresh, they are
received alive
Odor:
strong fishy smell
Shells:
Open and broken
(indicates shellfish
are dead)
Condition:
Dead on delivery
Texture:
Slimy, sticky, or
dry
OTHER
CRITERIA
Must
be
purchased from
certified shellfish
suppliers listed
on
lists
of
approved
suppliers
Operation must
write the date of
delivery on the
tags
Different batches
must
not
be
mixed
Odor:
Strong fishy smell
Shells:
Soft
Condition:
Dead on delivery,
tails fails to curl
when lobster is
picked up
94
MI-AI
DAIRY
Dairy:
Milk,
butter
cheese
--receive at 40F
or lower
Milk:
Sweetish flavor
Butter:
Sweet
flavor,
uniform
color,
form, texture
Cheese:
Typical flavor and
texture
and
uniform color.
Delivered refrigerated, shells clean

and unbroken, no
cracks or dirt
Receive at 40F Beef Color:
lower
Bright cherry red
Lamb Color:
Light red
Pork Color:
Pink lean meat,
white fat
Texture:
Firm and springs
back
when
touched
Milk:
Sour, bitter, or
moldy
taste;
uneven color
Cheese:
Unnatural mold,
uneven
color,
abnormal flavor or
texture
Purchase
pasteurized
dairy
products
only.
Color:
Brown
or
greenish; brown,
green, or purple
blotches; white or
green spots
Texture:
Slimy, sticky, or
dry
Packaging:
Broken
cartons,
dirty wrappers, or
torn
Color:
Sour odor
Meat
must
display
mandatory
inspection
stamps
indicating that it
has
been
inspected
for
sanitary
standards by the
Department
of
Agriculture
Dairy products
with a grade and
label are made
with pasteurized
milk.
Grading stamps
on the product
indicate the level
of quality and
are
not
mandatory.
95
FISH
POULTRY
Receive at 40F Color:

or lower
No discoloration
Texture:
Firm and springs
back
when
touched
Odor:
None
Receive at 40F Color:

or lower
Bright red gills
bright shiny skin
Odor:
Mild ocean or
sea-weed smell
Eyes:
Bright, clear, and
full
Texture:
Firm and springs
back
when
touched
Color:
Purple or green
dis-coloration
around the neck;
dark wing tips (red
tips
are
acceptable)
Texture:
Stickiness under
the
wings
or
around joints
Odor:
Abnormal,
unpleas-ant odor
Fresh
poultry
should
be
received packed
on crushed ice
or in chill packs.
Poultry
must
display
mandatory
inspection
stamps
indicating that it
has
been
inspected by the
Apartment
of
Agriculture
Grading stamps
on
product
indicate level of
quality and are
not mandatory.
Color:
Fresh
fish
Dull gray gills; should
be
dulls dry skin
received packed
Odor:
on crushed or
Strong fishy or flaked
selfammonia smell
draining ice
Eyes:
Cloudy,
redrimmed, sunken
Texture:
Soft, leaves an
imprint
when
touched

Second year
Freshness
It is vital that when the goods are received they are as fresh as possible,
otherwise their shelf life will be reduced. In other words, the chances of the goods
spoiling before the enterprise has the opportunity to use them are much greater.
Boxes of fresh food items should be opened upon delivery and examined for
freshness. It is important not to check just the top layer; the goods underneath
should also be checked, as sometimes fresh food may be placed on top of older
supplies. For fresh fruit and vegetables, check for discoloration, blemishes or
bruises. There should be no signs of insect infestation (contamination with insects
and insect eggs), as this could indicate that the produce is beginning to rot. The
produce should smell fresh, not over-ripe. Frozen goods should be received frozen
not slightly thawed. Frozen goods that have thawed cannot be refrozen and
therefore cannot be safely stored or used by the establishment. If there is any sign
that thawing has occurred at any stage, these goods should be rejected.
96
To reduce the amount of time fresh goods are in storage and also to ensure
they are using the freshest possible produce in food preparation, most
establishments receive smaller deliveries of fruits and vegetables on a daily basis.
They also purchase fruit and vegetables while they are still firm to ensure they are
in the best possible condition upon delivery. Any goods that are not at the peak of
freshness should be returned to the suppliers. Repeated occurrences may lead to
closure of business dealings with that supplier.
Damage
Supplies may be damaged at some point during the delivery process. If this
occurs before the supplies are delivered, and you refuse to accept them on this
basis, then it is the suppliers problem. If you fail to check that the supplies are not
damaged before accepting them and signing the delivery docket, then you have
agreed that the goods are not damaged, and it then becomes your problem. For this
reason, and because damaged goods are usually unusable, it is essential to check
all deliveries for damage. For example, cans containing food may be dented during
delivery, often because they were not packed properly or because the box they were
packed in has been dropped. Any dented cans should be rejected. This is because
the dent may create a small air hole through which oxygen may enter the can and
lead to food spoilage, and even to food poisoning. Swollen or warped cans should
also be rejected, even if you cannot see an actual dent, as they may indicate the
presence of bacteria in the contents.
Other kinds of airtight packages should be checked for damage for the same
reasons. This is especially the case where food packages have been vacuum-sealed.
Foods packed in this way include perishables such as meat, fish and poultry as
well as non-perishable dry foods such as dried nuts or crackers. Vacuum-sealed
packaging greatly extends the shelf life of such foods so that they retain their
quality and are safe to eat for much longer time. If this seal is broken, however, the
food spoils very quickly, so it is important to return even slightly damaged
packages to the supplier. Other kinds of supplies apart from food need to be
returned immediately to the supplier if they arrive damaged or not to optimum
standard. For example, linen that has not been washed to the appropriate standard
should not be accepted by the establishment. Not only would it be unpleasant to
use, but it could also present a serious health hazard. Damaged equipment and
utensils should also be returned.
Second year
Breakages
Supplies that arrive broken must be identified before the goods are accepted.
Such supplies may include expensive items such as tableware, glassware and other
service ware. Poor handling during the delivery process, or even poor storage and
handling at the suppliers may result in breakages. Once again, you must check the
entire contents of the supplies before accepting and signing for the delivery.
Use-by dates
Dried, canned and frozen goods should be checked for use-by dates. A useby date specifies the point beyond which the food, even in optimum conditions,
may start to deteriorate in quality. It may also become unsafe to eat. Clearly, it is
97
undesirable to accept food from a supplier which has reached its use-by date or
very close to it. Such food should be rejected upon delivery.
Delivery documentation
Delivery documentation from the supplier should be provided with the
supplies at the point at which they are delivered. Delivery notes, provide a detailed
account of those supplies and a means of checking that the order has been fulfilled
correctly. The invoice, which may be supplied at the time of delivery or some time
afterwards, should reflect much the same information that is in the delivery
dockets, except that it may include more detailed information about the unit,
subtotal and total charges for the order.
RECEIVERS DAILY REPORT

Second year
Delivery Dockets
Delivery dockets should contain information similar to that the original order form,
including:
name and contact details for the establishment receiving the delivery
(including the contact person)
name and contact details for the supplier (including the contact person)
date of delivery list of items ordered
unit price and specifications for each item
order number from the original order form.
The delivery docket should also include a serial number, provided by the
supplier, for later reference and easy identification. In addition, it should include
information about items that have been ordered but that have not been delivered
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due unavailability. Before accepting goods being delivered, it is vital to check the
delivery docket closely. Ensure that the name on the delivery docket is your
companys name. Match the delivery docket to the relevant order form by
comparing the order number on both forms. Most importantly, check that the items
listed on the delivery docket are exactly the same as those listed on the order form,
that the specifications have been met and that the correct quantities have been
received. You may also need to double-check that the unit price for each of the
goods is that which has been agreed upon.
Invoices
An invoice should include all of the details that are part of a delivery docket.
In addition, it should show the individual prices for items (e.g. the cost per bag of
washed potatoes) as well as the subtotals for those items (e.g. the cost for the total
number of bags of washed potatoes). The invoice should then show the total charge
for the order, and when payment is due (e.g. 7 days, 28 days). An invoice may
either be supplied with the delivery docket.
Second year
Where a company has an account with a supplier, the payment for supplies
delivered may be processed automatically. Often cheques are sent to a supplier on
a regular basis. Alternatively, it is possible to send payments online. A
computerized system can be set up so that money is transferred from the
purchasers account to the suppliers account automatically, once the goods have
been received and checked. Cash on delivery (COD) is another payment system. In
this case, payment must be made directly to the person delivering the supplies
An invoice is sent by the supplier for the payment of the supplied
goods/services.
Invoices are similar to delivery dockets but also list unit prices and totals.
Invoices should be serially numbered for security purposes. Duplicate copies are to
be distributed as follows:
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1. copy to the customer

2. two copies to be held by supplier for reference when compiling statements
and as spare copy.
Purchasing
Purchasing involves obtaining foods in the quantity, of the best quality, at
the right time, in the right place, and for the economical price. A quality-control
program in a food establishment should ensure that only foods which meet written
specification are purchased from reputable vendors. The best purchaser considers
price, supply and demand, transportation, and storage cost before placing an order.
Food can easily become contaminated during the various stages of the food flow
from purchasing, receiving, storing, preparation, holding, and serving. Time and
correct temperatures need to be monitored closely.
Second year
Purchase specifications
The specifications for a particular order can include quite a lot of
information, so you need to be careful when checking each item against your order
form and/or delivery docket that your establishment has received exactly what it
ordered. For example, if you ordered one hundred fish fillets, 200g each, and you
received one hundred whole fish, 200g each, the specifications have not been met.
If you accept such an order, its possible your establishment may not be able to use
the goods. Clearly, this could lead to wastage of goods and money. It might also
mean that a particular dish, or service, might not be available for a period of time
in your establishment, which could then lead to a significant loss of profits.
Identifying and recording problems
Once identified, variations or discrepancies between the order and the goods
supplied, or issues with the general condition of the goods, must be reported. A
number of steps may be required to ensure any problem is communicated to the
right people and that the appropriate response is made. As a general rule, defects
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or variations against what was ordered are normally stated directly on the delivery
docket. Any packaging or goods that have been broken or tampered with should be
reported here. Such goods should not be accepted by the enterprise. It is also
important not to sign for any goods that have not actually been delivered. The next
step is to notify the supplier, your supervisor or manager, and also the finance or
accounts department of any discrepancies between the order and the supplies that
were received (or accepted). These notifications may be completed either verbally or
in writing. Initially, most communications with the supplier are completed over the
telephone, or face-to-face, as the goods are received. However, verbal reports
should be backed up by written notification.
Oversupply
Oversupply of goods ordered is dealt with in the same manner. Again,
relevant information should be recorded on the delivery docket, and verbal and
possible written reports should be made to the supplier, your supervisor and the
accounts department. Oversupply of supplies can be just as big a problem as
undersupply, due to potential difficulties with storage as well as budget
consideration.
Second year
SELF-CHECK
Direction: Answer the following question in a sheet of paper.
1.
2.
3.
4.
What is the ideal or appropriate maintenance storage area?

How is periodic inventory conducted?
What are the problems you encounter?
What should you do with the items which are near compromising dates?
REFERENCES:
A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A
FOOD-SAFE KITCHEN FOOD SERVICE PROFESSIONALS
Gaye G. Ingram, Sarah R. Labensky THE PRENTICE ESSENTIALS DICTIONARY
OF CULINARY ARTS BY STEVEN LABENSKY ,
Second year
LESSON 2
STORING SUPPLIES
INTRODUCTION
The lesson deals with the proper storage of supplies in accordance with
enterprise standard.
101
ASSESSMENT CRITERIA
1. Supplies are transported to the appropriate storage promptly, safely
and without damage.
2. Supplies are stored in the appropriate area, taking into consideration
requirements for temperature, ventilation and sanitation
3. Supply levels are recorded accurately and promptly in accordance with
enterprise procedure
4. Supplies are labeled in accordance with enterprise procedures
DEFINITION OF TERMS
pavlova shells - dessert consisting of a crisp meringue shell filled with
cream and fruit
optimum
the point at which the condition, degree, or amount of
something is the most favorable possible options or
outcomes perishable foods and beverage that can spoil
rapidly:
Storing supplies
Second year

Receiving and Storing Safe Foods
Food hygiene means storing food safely and keeping premises, equipment,
and staff clean. A proper food-hygiene program followed in each flow of food will
lead to the prevention of food poisoning.
Checking Deliveries
Strict procedure should be followed when foods are received. When a
delivery is made, it should be checked for both quality and quantity. Here are some
general rules:
1. Check the color, texture, and smell of the delivered foods.
2. Be sure that the food is properly and securely packed. Be sure also that
its packaging is not broken or tampered.
3. Chilled, frozen, and fresh foods, should be at safe temperature at the
time of delivery.
4. Check the date indicating the maximum period for which the food can
be stored-foods which have to be stored at low temperatures and have a
relatively short shelf life carry use-by dates. Frozen, canned, vacuumpacked goods and processed foods carry best-before dates (before which
date the food will retain its optimum conditions.
Storing supplies
Once supplies are delivered, checked and accepted, they need to be moved
as quickly as possible to the appropriate storage area. This ensures not only that
the delivery area remains clear, but that the stock remains in optimum condition
and that it will be readily available for use. At the same time, supply levels of stock
102
in storage need to be constantly monitored, so that stock may be rotated and

discarded as appropriate.
Easy storing guide
1. Perishable foods must be kept out of the temperature danger zone, which is
40 - 140F, as much as possible became cheese temperature support
bacterial growth.
2. Practice first in-first out or FIFO method of stock rotation. For example, if a
can is labeled June 4, 2006 and another can is labeled July 6, 2006 you will
put the July 6 can behind or below the June 4 can. This is so the older can
is used first. Label and date all incoming walls.
3. Do not overload shelves or store foods on floors or against walls.
4. Throw away any food beyond its expiration date.
5. Keep food in clean wrappers or containers. Do not store opened cans in
their containers, especially food that are acid types like tomatoes and fruits
juices. This can cause lead poisoning
6. Keep storage areas and food-transporting carts and trays dry and clean
Storing supplies
Second year
7. Keep ground meat and poultry in the refrigerator or freezer and use it within
one or two days. To prevent ground beef from premature browning, it
should be tightly wrapped and frozen.
The purple-brown color that
sometimes develops in ground beef is due to oxidation, which does not affect
the safety of the meat. For best quality, frozen raw meat should be used
within three to four months.
Transporting supplies
Supplies are usually transported to food and beverage establishments in
delivery trucks or vans. Food stock that is to be stored in cool rooms, refrigerators
or freezers should be transported in refrigerated delivery trucks. This ensures that
the food is kept at the correct temperature during transportation and delivery. In
the delivery area, trolleys and lifting equipment are usually available to facilitate
the transportation of supplies to the correct storage area. Thermometers are also
usually located in the delivery area for use during delivery. Once goods have been
checked and accepted by the enterprise, they are then transported immediately
from the delivery area to the appropriate storage area. This needs to be done in the
safest manner possible and without damage to the goods. The following table
highlights particular handling issues.
Item
How to Handle
Perishable
Wrap, seal and label if required, and keep

temperature constant.
Place as soon as possible into a freezer or cold
storage.
Vacuum-sealed Heavy
Handle carefully to avoid damaging the seal.
Delicate (biscuits, breads, Stack Stack carefully, with light, breakable items on
carefully, lighter items on top, top and heavy items beneath and on lower
or place in a single layer on the shelves. Use trolleys and lifting equipment to
meringue, shelf
move items between and within areas.
pavlova
shells,
completed
103
desserts)
Sharp
If a sharp object penetrates its packaging, it

should be removed immediately to avoid an
unsuspecting staff member being injured.
Storing supplies appropriately

Different types of supplies require different types of storage. For example,
some supplies are very expensive and need to be stored safely and securely. Liquor
supplies, electrical equipment, specialist serving equipment and linen are all types
of stock that need to be stored in specific areas, usually under lock and key. Access
is then limited to specific people who are responsible for managing these supplies.
Whenever a staff member has access to these items, they usually need to sign for
them and record what, as well as how much, has been removed from the store.
Storing supplies
Second year
Cleaning materials are also generally locked away so that they cannot be
accessed without permissionparticularly by children, who may be unaware of
potential hazards. Storage areas need to be organized so that items remain in
optimum condition and are easy to access. For example, stationery would have its
own storage area, somewhere well away from moisture and food preparation and
service areas, but still easily accessible by employees. Different kinds of food items
also have their particular storage requirements. The main storage areas for food
items are refrigerators, cool rooms, freezers and dry stores.
Refrigeration is for the short-term storage of perishable goods. Perishable
foods are those which require either refrigeration or freezing to ensure that they do
not spoil. They include fish, seafood, meat, poultry, dairy products, eggs, some
fruits and vegetables, and some pre-prepared foods. The temperature in a
refrigerator should be kept below 5C to maintain food at the optimum level for
safety and quality. The foods need to be wrapped and sealed to avoid loss of
moisture. They should also be clearly labeled and rotated to ensure that foods
placed in the refrigerator first are those that will be used first, as per the FIFO rule.
Storing supplies
Second year
104
Cool Room
Dry Store
Freezer
Fresh Cream
Onions
Calamari Rings
Oranges
Sugar
Frozen Mini Quiches
Eggs
Bananas
Crumbed Green Prawn

Cutlets
Cheddar Cheese
Olive Oil
Lamb
week)
Fresh Whole Snapper
Soy Sauce
Frozen Turkey Buffet
Vacuum-packed
Tenderloin
Fresh
Fillets
Chicken
Racks
(for
next
Beef Prepared Breadcrumbs

Breast
Spaghetti
2 litre Milk
Canned Tomatoes
Sliced Leg Ham
Potatoes
Pumpkin
Rice
Bacon Rashers
Walnut Halves
Labeling
This may not sound too important, but it is. You need a good system of
labeling for many of your stock items, particularly frozen items as many of these
look the same. You should also label the shelves.
Labels not only allow you to identify what the commodity is but they also allow
you to record information such as use by dates and supplier details.
Fortunately, most commodities can be classified into one of three categories,
making it easy to sort them ready for proper storage. The three categories are:
105
perishable
non-perishable
semi-perishable

Storing supplies
Second year
SELF-CHECK
A. Direction: Answer the following questions; write the answer in a sheet of
paper.
1. Why is it important to record supplies promptly?
2. How are foods supplies labeled and stored?
3. Why are supplies rotated and maintained?
4. What are the proper ways of disposing and reporting damaged supplies?
B. Direction: Prepare a chart on how to store the following items.
Store room/dry store
Dry goods
Meat,
seafood
and
poultry
Electrical equipment
Refrigerator
Cleaning
Beverages
specialist
equipment
Frozen goods
Freezer
materials Dairy products
Fruit and vegetable
serving
Materials:
Food supplies
Utensil and Equipment
Cleaning materials
Linen
REFERENCES:
http://.www..hi com.au
THHBKA03B
106

Storing supplies
Second year
LESSON 3
ROTATING AND MAINTAINING SUPPLIES
INTRODUCTION
The lesson deals with the rotation and maintenance of supplies in
accordance with safety and hygiene requirements.
ASSESSMENT CRITERIA
1. Supplies are rotated in accordance with enterprise policy.
2. Supplies are moved in accordance with safety and hygiene
requirements.
3. Quality of supplies is checked and reports are completed as required.
4. Damaged or spoiled supplies are reported.
5. Storage areas are maintained in optimum condition ensuring that they
are clean, well lit, at required temperature, free from vermin or
infestation and free from defects.
6. Periodic inventories are conducted based on physical and perpetual
inventory needs.
7. Problems are identified and reported promptly.
8. Products are checked according to inventory and reported to the head
or chief, specially for items which are near compromising dates.
DEFINITION OF TERMS
crucial extremely significant or important
leakage amount that escapes by leaking
discard throw away
Rotating and maintaining supplies
Second year

Food rotation procedure
Food rotation is a primary obligation for anyone in the food service industry,
from food service operators to distributors. By establishing proper food rotation
procedures you help control food costs, prevent product spoilage, and increase your
facility's
effectiveness.
To ensure that all food products are properly rotated, with the oldest
products being used first, all businesses should institute a First In, First Out
(FIFO) method of rotation. The following should be used for the FIFO method, as
well as other storage procedures:
107
Older items should be stored in the front of the storage facility

In any part of the restaurant, the first item to be used should
always be the oldest
Date and mark everything
Discard food past the expiration date
Establish a purchasing schedule based on inventory count
Keep storage areas clean and dry
In addition to properly rotating stock, temperature control is an important
safety procedure that is a crucial element of any rotation program. It's important
that all kitchen staff know the correct temperature ranges for perishable items so
that spoiled food products aren't used during food preparation.
Four basic elements to keep food safe:
1. All utensils and working areas should be cleaned and the persons involved
in the food preparation should be neat and clean at all time.
2. Separate raw from cooked foods, wet from dry materials, soiled from clean,
food from non-food, food contact surfaces from surfaces that do not come in
contact with food.
3. Foods require adequate cooking and heating to defray pathogen.
4. Proper packaging and storing should be practiced
Checking supplies
1. Check the color, texture and smell of the delivered goods
2. Be sure that the food is properly and securely packed, and that its
packaging is not broken or tampered.
3. Chilled, frozen and fresh foods, should be at safe temperature at the time of
delivery.
4. Check the date indicating the maximum period for which the food can be
stored foods which have to be stored at low temperature and have a
relatively short shelf life carry use by dates.
Second year
Food establishment should ensure that only foods that meet written
specifications are purchased. Foods, especially meat and poultry should be
purchased from reputable vendors where these were processed in a storing in a
sanitary manner. They should meet temperature humidity requirements and show
no evidence of being refrozen. Suspect cans (dented, bloated or showing signs of
leakage) and foods in unmarked containers should be discarded. All foods should
be in their original containers or clearly labeled.
SELF-CHECK
A. Direction: Answer the following questions. Write the answer in a sheet
of paper.
1. What should you do to ensure that are foods are properly rotated?
2. What are other safety procedures in rotating the stock?
108
B. Direction: Do the following activity.

1. Go to the kitchen and check all kitchen supplies and make a summary
report on these.
See if the supplies are properly stocked
Check quality of supplies
Arrange supplies applying the FIFO method
RESOURCES:
kitchen supplies
food items
REFERENCE:
A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A
FOOD-SAFE KITCHEN FOR FOOD SERVICE PROFESSIONALS
THHBKA03B
http://www.hi.com.au
Second year
109

HIGH SCHOOLS
Unit of Competency: ORGANIZE AND PREPARE FOOD

Module No.: 8
Module Title: Organizing and Preparing Food

110
ORGANIZE AND PREPARE FOOD

Module Title: ORGANIZING AND PREPARING FOOD
Module Introduction
This module covers the knowledge, skills, and desirable attitudes required in
organizing and preparing a variety of foods for the kitchen of restaurants, hotels,
and catering operations. It focuses on general food preparation techniques.
Expected Outcome
After completing this module, you should be able to:
a. prepare tools and appropriate equipment for use in cooking;
b. assemble and prepare ingredients for menu items;
c. prepare dairy , dry goods, fruits and vegetables; and
d. prepare meat, seafood and poultry.
PRE-TEST
Direction: Read carefully. Choose the letter of the correct answer and write it
on the blanks provided for.
______ 1. Which one is essential in preparing foods and drinks?
a. manufacturers operating manual b. recipes
c. time and money
d. tools and equipment
______ 2. Which one does not belong to the group?
a. broilers b. oven c. pots and pans d. range tops
______ 3. What should you do before operating unfamiliar equipment?
a. clean the equipment
c. list down the characteristics
b. read and study operating manual
d. repair the equipment
______ 4. How are tools and equipment classified?
a. brand name b. size c. uses and function d. weight
______ 5. What kind of tool is a spatula?
a. cleaning and sanitation equipment b. food holding
c. hand tools
d. processing equipment
______ 6. What should you do after knowing that the equipment is malfunctioning?
a. call the attention of your teacher
c. continue your work
b. sell it to a junk shop
d. shut it down
______ 7. Which one does not belong to the group?
a. measuring cups b. mixers c. thermometers d. weighing scale
______ 8. Which of the equipment is used for cooking with charcoal?
a. broiler b. oven c. griller
d. refrigerator
______ 9. What equipment is used for processing food?
a. bench scrapers b. knives c. mixers d. steam tables
______ 10. Which tool is used for holding and serving food?
a. scraper b. spatula c. food tong d. knives
______ 11. What does mise en place means?
a. everything in its place
b. cook the food in the right way
c. style in cooking
d. food holding
111
______ 12. Which of the following instructions suggests preparation of

ingredients.
a. clean the area
b. prepare the ingredients
c. prepare the workplace d. read the entire recipe
_______ 13. Which of the following does not belong to the group?
a. cheese b. milk c. coffee
d. yoghurt
_______ 14. Which of the following is not dry good?
a. cereals b. flour c. ham d. sugar
_______ 15. How are sausages, ham, salami, and bacon classified?
a. Dairy products
b. Deli meat products
c. General food items
d. Meat, seafood and poultry
LESSON 1
PREPARING TOOLS AND EQUIPMENT
INTRODUCTION
The lesson deals with the preparation of kitchen tools and equipment.
ASSESSMENT CRITERIA
1. Tools and equipment are identified and prepared based on required task.
2. Tools and equipment are checked for defects, damages and/ conditions
in accordance with manufacturers manual.
3. Equipment are cleaned based on correct type and size, safely assembled
and readied for use in accordance with workplace procedures.
DEFINITION OF TERMS
cutlery knives and other instruments with blades
defective - not functioning properly
efficient able to function without waste
Organizing and Preparing Food
Second year
112
Kitchen tools and equipment

Cooking tools and equipment are essential for preparing extraordinary foods
and drinksthe kinds of meals that keep people coming back for more. When these
are used and maintained properly, your cooking equipment will serve you well. This
same equipment however can also be very dangerous. When cooking equipment are
used or maintained improperly they become very expensive, adding unnecessary
costs of time and money for repair and use of electricity.

Second year
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Second year
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119
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Maintenance of Tools and Equipment

Preventive maintenance is conducted to keep equipment working and/or
extend the life of the equipment. Specifically it aims to detect in advance,
conditions that could lead to failure even before such as breakdown can occur.
The advantage of preventive maintenance is longer equipment life, reduction
of waste or spoilage, lower maintenance cost and safety.
Preparing equipment for use
- clean tools and equipment before using
- use tools in correct type and size, and
- assemble safely.
How to check the tools and equipment before using:
Study the manufacturers operating manual, or consult with someone who is
familiar with the piece of equipment and has operated it already before
operating an unfamiliar piece of equipment.
Learn how to determine when a piece of equipment is not operating
correctly. When equipment malfunctions, shut it down immediately,
identify the equipment as being defective, and report the malfunction to a
supervisor.
Keep the equipment clean. If you need to disassemble the equipment consult
the manufacturers operating manual. If an operating manual is not
available, consult with someone who has already cleaned the equipment.
Conserve energy by knowing the preheating time required by the cooking
equipment and by planning the production of food.
Know when it is more efficient to use the manual than to use the equipment.
Note: As a general rule, never use a piece of equipment until you are thoroughly
familiar with its operation and features.
SELF-CHECK
Direction: Write the classification of tools by filling in the table below.
List Tools
spatula
hand Mixer
baking Pan
weighing Scale
measuring Spoon
Classification
Resources
kitchen tools and equipment
REFERENCE:
http://search .www.yahoo.com
Second year
123
LESSON 2
ASSEMBLING AND PREPARING INGREDIENTS FOR MENU ITEMS
INTRODUCTION
The lesson deals with the preparation of ingredients for menu items, which
includes identifying quality ingredients and correct measurement according to the
standard recipe.
ASSESSMENT CRITERIA
1. Ingredients are identified correctly according to standard recipes, recipe
cards, and enterprise requirements.
2. Ingredients are assembled according to correct quantity, type and quality
required.
3. Ingredients are prepared based on the required form and time frame.
DEFINITION OF TERMS
mise en place putting in place, and assembly of all necessary
ingredients and equipment for cooking
fragrant
having a pleasant sweet smell
flaky
easily separated into small pieces

Assembling and prepare ingredients for menu items
Second year

Preparing Ingredients for Cooking
Have you ever jumped right into a recipe, only to find out you are missing
one or more of the key ingredients? Perhaps you decide to chop the garlic while the
onions are being sautd. Further you discover another step in the recipe which
needs to be done before the onions and garlic overcook. The result - frustration,
stress, and wasted time.
What makes the cooking process on those television cooking shows and
restaurant kitchens seem so effortless? Successful cooks and chefs all over the
world apply a concept known as Mise en Place (MEEZ-ahn-plahs). The French
definition means everything in its place, and it is a culinary term that refers to
preparing and pre-measuring ingredients ahead of time. However, Mise en Place is
more than just a term; it is a concept or a state-of-mind that when applied to any
food preparation, it will result in a smooth-flowing, time saving cooking process.
This is especially beneficial when preparing more than one recipe.
124
There are several steps which will ensure that the necessary ingredients and
tools are at your fingertips. The actual cooking process will be much quicker,
smoother and more enjoyable.
1. Read the entire recipe. Determine which ingredients and equipment you will
need and have them placed conveniently or accessibly. Any missing
ingredients must be checked before it's too late for a quick trip to the store
or to your neighbor next door.
You can group ingredients or place them in order to ensure all recipe steps
are included.
2. Prepare the workspace.
Clean the kitchen and working area.
Empty the dishwasher and remove unnecessary items from the counter
tops.
3. Do the work.
Preheat the oven, prepare pans, etc.
Chop, dice, grate, and sift; pre-measure ingredients and put into small
bowls. Set the bowls on a tray to easily transport them to the cooking area.
4. Clean as you go. This is the most important step.
Next, you have to identify the different types of food. Foods are
according to different types:
Dairy products
milk
yogurt
cheese
alternatives (soy products)
Dry
Fruits and vegetables

based on color pigments
green, yellow, red and white
based on market form
fresh, processed - frozen
dried, canned, bottled
General food items

sauces
condiments and flavorings
garnishes
classified
goods
flour
sugar
pasta
rice
cereals
125
coatings
Meat, seafood and poultry

based on market form
fresh
frozen
preserved
pre-prepared
standard cuts
primal and sub primal cuts
portioned sizes
internal organs
Processed Meat Products

sausages
ham
salami
bacon
Beverages
alcoholic
non-alcoholic
Guidelines in Preparing Ingredients

1. Set Quality Standards for Food
Set standards not only for taste, but also for appearance, texture,
and temperature.
2. Serve Quality Food
The items you serve to children are only as good as the quality of
ingredients put into each recipe. To ensure first-rate results:
a. purchase the finest quality possible;
b. store and handle carefully;
c. check your cooking techniques.
3. Choose Healthy Preparation Techniques
There is no right way to cook a particular food. However, certain
techniques can help you achieve a desired result, such as minimizing
nutrient loss or enhancing flavor without adding a lot of fat.
4. Protect the Nutrients in Food
No matter how careful you are, food preparation of any kind destroys
some nutrients. Excessive losses, however, can be reduced through
proper preparation techniques.
Tips on Preparing Ingredients
It is important to retain the nutrients of food during preparation and
cooking. Consider the merits of various cooking techniques and select them
carefully.
Baking meat is a great low fat cooking method. Baking on a rack or draining
the fat after baking helps make meat, poultry, and fish even lower in fat.
126
Steam cooking is another no-fat method and is versatile and quick. It

produces a high quality product without extra fat. It also minimizes nutrient
loss. For example, steamed vegetables generally retain more vitamin C than
boiled vegetables.
Different ingredients need different cooking time, it is according to standard

recipes and work procedures. There are different methods in cooking food. Some
foods are cooked using dry heat, some use moist heat. Ingredients should be
identified, assembled correctly in order to achieve the type and quality required in
the recipe.
SELFCHECK
Direction: Answer the following questions. Write your answer in a sheet of paper.
1. What are the guidelines in preparing ingredients? Explain.
2. Identify the different types of foods
REFERENCE:
Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005
Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999
Second year
ACTIVITY SHEET 2.1

SWEET AND SOUR PORK
TOOLS
AND INGREDIENTS
EQUIPMENT
casserole
1 kg
pork belly (1 inch cubes)
1 tsp
salt
knife
1 1/2 tbsp
brandy (optional)
chopping board
1 large
egg (beaten)
measuring cup
1 tbsp
cornflour
measuring spoon
600 ml
vegetable oil
wooden spoon
1
spring onion (cut in to 1inch)
ladle
1oo g
canned bamboo shoot
1
green pepper (diced)
Sauce
127
3 tbsp
3 tbsp
1/2 tsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
wine vinegar
sugar
salt
tomato puree or sauce
orange juice
soy sauce
sesame oil
corn flour
Procedure:
1. Mix the pork cubes with salt and brandy and leave it to marinade for 15
minutes.
2. Blend the beaten egg, corn flour & add the pork cubes and turn until each
cube is well coated.
3. Mix the sauce ingredients together in a bowl.
4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of
bread browns in 30 seconds. Add the pork cubes and deep fry them for 3
minutes, then remove and drain on paper towels. Heat the oil again until
very hot and return the pork.
Second year
ACTIVITY SHEET 2.2

SAUTEED VEGETABLES
TOOLS
AND
EQUIPMENT
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
2 tsp.
extra-virgin olive oil, divided
1 pound
green beans, trimmed
1/2 cup
water
2 cloves
garlic, minced
1 1/2 cups
halved cherry tomatoes
1 tbsp.
balsamic vinegar
Salt and freshly ground pepper to taste
Procedure:
1. Heat 1 teaspoon oil in a large skillet over medium-high heat.
2. Add green beans and cook, stirring often, until seared in spots, 2 to 3
minutes.
3. Add water, cover, and reduce heat to medium and cook, stirring
occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
4. Push the beans to the side.
128
5. Add the remaining 1 teaspoon oil and garlic and cook until fragrant, about
30 seconds.
6. Add tomatoes, stir everything together and cook until the tomatoes begin to
break down, 2 to 3 minutes.
7. Remove from heat; stir in vinegar, salt and pepper.
Second year
ACTIVITY SHEET 2.3

BAKED FISH
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
QUANTITY
1 -2pound
1 can
1/4 cup
to cup
1 cups
DESCRIPTION
fish fillets (orange roughy,

catfish, haddock, etc.)
cream of mushroom soup or
cream of celery soup
milk
grated cheese
soft bread crumbs tossed with 3
tablespoons melted butter
Procedure:
1. Heat oven to 400. Butter a shallow baking dish.
2. Arrange fish in prepared baking dish.
3. Combine soup with milk in a saucepan over medium low heat and heat
through.
4. Pour soup mixture over fish.
5. Sprinkle with grated cheese and buttered bread crumbs.
6. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and
cooked through.
SELF-CHECK
Direction: Prepare and assemble the ingredients needed for cooking in the recipe.
Resources:
tools and equipment
ingredients for the recipe
129
REFERENCE:
Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III
PIES AND PASTRIES, Copyright 2005
Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999
Second year
LESSON 3
PREPARING DAIRY PRODUCTS, DRY GOODS, FRUITS AND
VEGETABLES
INTRODUCTION
The lesson deals with the preparation of dairy, dry goods, fruits and
vegetables, including the cleaning of fruits and vegetables and the measuring and
sifting of dry goods as required for menu items.
ASSESSMENT CRITERIA
1. Foods are prepared according to correct weight, amount and number
of portions.
2. Vegetables and fruits are cleaned, prepared and handled safely as
required for menu items.
3. Dairy products are prepared and handled safely as required for menu
items.
4. Ingredients are measured and prepared as required for menu items.
5. Products are hygienically stored and placed in proper storage
facilities.
DEFINITION OF TERMS
heap/heaping - to supply something in large quantities or amounts
contamination - impure, unclean, or polluted, especially because of
contact with harmful substances
sanitize
- to clean something thoroughly by disinfecting or
sterilizing it
dash
- to alter, improve, or flavor something with a small
amount of another substance
ziploc
plastic bag with lock or zipper
saut
to cook food quickly and lightly in a little butter, oil or
fat
130

Second year

Measuring Ingredients
The three basic tools used to measure ingredients in cooking are:
measuring spoons
dry measuring cups
liquid measuring glass
A basic set of measuring spoons come with five different sizes of spoons:
1/8 teaspoon
teaspoon
teaspoon
1 teaspoon
1 Tablespoon
In recipes, measuring spoons are always written with the small t for
teaspoon and the capital T for tablespoon.
Measuring Tips
1. Avoid measuring ingredients over your mixing bowl. If you are adding a
teaspoon of salt, for example, and you are measuring it over a cup of flour,
you could ruin your creation if the box of salt slips.
2. If a recipe calls for a pinch of something, it is literally what fits between your
thumb and forefinger, or about 1/16 teaspoon.
3. A pinch is smaller than a dash. So a dash is bigger than 1/16 of a teaspoon
but...less than 1/8 teaspoon of dry ingredients. Pinch and a dash usually
refer to salt, and that is according to your own taste.
4. A scant means slightly less than.For example a scant cup would mean
slightly less than cup.
5. Heaping is slightly more or overflowing.
Preparing Fruits and Vegetables
Store fresh vegetables in the crisper drawer of refrigerator. Do not put onions,
potatoes, or tomatoes in the refrigerator. They can be kept in a paper bag or on the
floor of the pantry.
Once you have sliced a tomato you can put the rest of it in a Ziploc bag and in
the refrigerator. Be sure to keep your fresh vegetables in separate bags in the
crisper drawer so they stay apart from each other.
Because fruits and vegetables are often consumed raw or slightly cooked, it is
important to follow basic food safety procedures when preparing them.
Keep fresh fruits and vegetables away from surfaces that have been in
contact with raw meat. Thoroughly wash and sanitize any kitchen utensils
or cutting boards that have touched raw meat.
Wash fresh produce under running water before preparing.
Second year
131
Proper Storage of Dairy Products
Refrigerate all dairy products within two hours of purchase and put
ice creams and other frozen dairy products in your freezer as soon as
possible. Pasteurization heating milk or milk products to a certain
temperature for a specific amount of time destroys harmful bacteria. But
other bacteria that are still naturally present in dairy products can grow
quickly without proper cooling, affecting the quality of the product. Keep
these foods refrigerated or frozen until served.
Wrap cheese tightly after using a portion to prevent mold from

growing. If you find mold on hard cheese, cut off and discard about one-half
to one inch on all sides of the mold. Then, enclose the cheese in a new
wrapper or bag. If there is an extensive amount of mold, throw the whole
block of cheese away. If soft cheeses such as brie, cream cheese or cottage
cheese become moldy, discard the entire container.
Store dairy products for only the recommended amount of time. How
long you can safely keep your dairy products varies. For example, cottage
cheese, cream cheese, milk, sour cream and yogurt can be kept well for
several weeks. Other dairy products, such as butter and margarine, can be
kept for months. Use the date on the package as a guide.
Dairy products are prime targets of contamination because of their high

protein and water content. Proper selection, handling, preparation and storage are
important techniques for milk, yogurt, cheese, and other dairy products. Learn
which dairy products in the refrigerator are safe if the power goes out.
Proper storage of food
To retain quality and nutritive value, stock only the kinds and amounts of
food you can store properly. Proper storage means maintaining a clean refrigerator
and freezer. Avoid overcrowding the refrigerator. Arrange items so that cold air can
circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezerquality plastic bags, or aluminum foil over commercial wrap on meat and poultry
that will be stored in the freezer for more than two months. Keep your meat in the
refrigerator until you're ready to cook them. Keep an eye on the expiration dates on
eggs. Never refreeze meat once they have been thawed the first time
Self-Check
Direction: On a separate sheet of paper, answer each of the following questions.
1. Why is it important to consider correct amount of proportion of foods?
2. What is the right way of cleaning, peeling and / or preparing fruits and
vegetables?
3. How are dairy products handled safely?
4. Why should we require sifting flour before measuring?
5. What is the correct and hygienic way of storing products?
6. Name some facilities used for proper storage of food.
Organizing
and
Preparing Food
Second year
132
SELF-CHECK
Direction: On a separate sheet of paper, answer the following questions.
1. Why should you consider the correct amount of proportion of food?
2. How are dairy products handled safely?
3. Why should we require sifting before measuring?
4. What is the correct and hygienic storage of products?
REFERENCE:
Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III
PIES AND PASTRIES, Copyright 2005
Second year
ACTIVITY SHEET 3.1

PICKLED VEGETABLES
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
QUANTITY
1/3 cup
2 tsp.
1 tsp.
2 cups
250g
1
2 medium
1
DESCRIPTION
rice vinegar
salt
sugar
boiling water
cabbage
small Lebanese cucumber
medium carrots
white onion
Procedure:
1. Put the rice vinegar, salt and sugar into a large non-metallic bowl.
2. Pour over the boiling water, mix well and allow to cool until lukewarm.
3. Cut the cabbage in 4cm strips, the cucumber and carrots into matchsticks
sizes and white onion into thick rings and add to the warm pickling mixture.
4. Put a flat plate on top of the vegetables.
5. Place a small bowl filled with water on top of the plate to weigh it down and
submerge the vegetables.
6. Leave for 3 days.
7. Place into sterilized jars, seal and store in the refrigerator for 1 month
Second year
133
ACTIVITY SHEET 3.2

SISIG
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
QUANTITY
DESCRIPTION
2 kilos
kilo
1cup
tsp.
1 tbsp.
1 tsp.
5 large
5 pcs.
tsp.
pig's head
chicken liver
calamansi juice
pepper
salt
msg
onions, grilled
red chili, finely sliced
margarine
Procedure:
1. Slice the pig's head into desired cuts. Grill over live coals until meat is
cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper,
calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Grease sizzling plate with margarine and place on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.
Second year
ACTIVITY SHEET 3.3

FANCY DIP CRAB
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
QUANTITY
DESCRIPTION
1 (8-ounce)
1/4 cup
1
cup
(7oz.
can)
tsp
1 tsp
1tbsp.
1tbsp.
package cream cheese, room temperature

undiluted Carnation Evaporated Milk
flaked crab meat
garlic salt
Worcestershire sauce
lemon juice
grated onion
crispy crackers (for serving) minced garlic
Procedure:
1. Gradually add undiluted evaporated milk to softened cheese until smooth
and creamy.
134
2. Add crab meat, garlic salt, Worcestershire sauce, lemon juice and grated
onion.
3. Mix well.
4. Chill thoroughly.
5. Serve with crispy crackers.
Second year
EASY LASAGNA
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
oven
INGREDIENTS
QUANTITY
DESCRIPTION
1 pound
1 pc.
1 (4.5 ounce) can
1 (28 ounce)pack
1 (16 ounce)pack
1 pint
cup
2 large
1 (16 ounce)pack
8 ounce
lean ground beef

onion, chopped
mushrooms, drained
spaghetti sauce
cottage cheese
pint part-skim ricotta cheese
grated Parmesan cheese
eggs
lasagna noodles
shredded mozzarella cheese
Procedure:
1. In a large skillet, cook and stir ground beef until brown. Add mushrooms
and onions; saut until onions are transparent. Stir in pasta sauce, and heat
through.
2. In a medium sized bowl, combine cottage cheese, ricotta cheese, grated
Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.
Layer with pre-cooked lasagna noodles, cheese mixture, mozzarella cheese,
and meat sauce. Continue layering until all ingredients is used, reserving
1/2 cup mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes.
Uncover, and top with remaining half cup of mozzarella cheese. Bake for an
additional 15 minutes. Remove from oven, and let stand for 10 to 15
minutes before serving.
SELFCHECK
Direction: Prepare a menu and use appropriate cookery methods on menu
items.
Resources:
tools and Equipment
ingredients
REFERENCE:
135

Second year
LESSON 4
PREPARING MEAT, SEAFOOD, AND POULTRY
INTRODUCTION
The lesson deals with the preparation of meat, seafood, and poultry which
includes trimming, mincing and slicing meat according to standards procedure and
cleaning fish and seafood according to required procedures.
ASSESSMENT CRITERIA
1. Foods are prepared and portioned according to size and weight as
required by menu items.
2. Meat are prepared, trimmed, minced or sliced in accordance with
standard enterprise procedure.
3. Fish and seafoods are prepared, cleaned and deboned according to
required procedures.
4. Poultry is trimmed and prepared as required.
5. Meat, seafoods and poultry are stored hygienically in accordance with
enterprise standards and procedure.
DEFINITION OF TERMS
collagen
a fibrous protein found in skin, bone, and other connective

tissues
leak/leaking an unintentional hole or crack that permits something
such as liquid, gas, or light to escape or enter
aroma
_ a smell, especially a pleasant one
Second year

Meat
Meat takes on different properties when its heated. First of all, cooked meat
has a different flavor and is sometimes more tender. It is also safer, as heat kills
bacteria that can cause food borne illnesses. When it comes to tenderness, two
things happen when meat is heated: Muscle fibers become tougher, and connective
tissue becomes less tough. This is because of moisture and fat loss in the muscle
fibers and conversion of collagen to gelatin in the connective tissue. For this
reason, different meat cuts react differently after cooking. Those with increased
amounts of connective tissue, such as cuts from the chuck and round, will become
more tender after long, moist heating,
136
Its more important to soften the muscle by turning the collagen to gelatin
than it is to avoid muscle fiber toughening in those cuts that have less connective
tissue, such as cuts from the rib and loin. The strategy for cooking these cuts is to
avoid toughening the muscle fibers by shortening the preparation time, cooking at
a higher heat, usually using dry-heat cooking methods.
Flavor is also dependent on cooking, especially the kind of heat applied.
Flavor developed during moist heat cookery is fairly delicate, with water-soluble
flavor components leaking into the cooking medium (usually water).
Aroma has an impact on flavor, and often the two are so closely related that
they are hard to separate. Some of the aroma is a result of the breakdown of
protein and fat caused by heating. There are other conditions that can influence
flavor and aroma as the meat cooks, including the age and sex of the animal, the
type of feed it received and the storage conditions of the meat before it was cooked.
While the nutrient content can be reduced depending on the cooking time
and temperature, studies show that there is no significant reduction in protein
content as a result of cooking. The fat and caloric content can be significantly
changed, though, as fat can be dripped away or removed through certain cooking
methods, such as broiling on a rack or grilling. Of course, meat that is cooked in
fat or allowed to sit in its own fat will retain more fat and caloric content.
Wash your hands well with hot water and soap. Wash all utensils,
containers, surfaces, etc., after preparing meat. Make sure to thaw meat in the
refrigerator or microwave. Immediately cook meat that has been defrosted in a
microwave. Marinate meat in the refrigerator and discard leftover marinades (never
reuse them). Do not use the same surface for cutting meat and vegetables.
Understand the basic cuts of meat
Meat cuts are based of two factors
1.
The muscle and bone structure of the meat.
2.
Use and appropriate cooking method of various parts of the animal
Available forms:
1. Carcass is the whole animal, minus entrails, head, feet and hide (except
pork, from which only the entrails and head are removed). Whole carcass is
rarely purchased by food service operators because of the skills and labor
required in cutting and because of the problem of total utilization.
Second year
2. Sides, quarters, foresaddles, hindsaddles are represent the first step in

breaking down a carcass. These larger cuts are no longer frequently used in
food service. Fewer establishments cut their own meats.
Beef is split first through the backbone into sides. Sides are devided
between the 12th and 13th ribs into forequarter and the hindquarter.
Veal and lamb are not split into sides but are divided in half into
foresaddle and hindsaddle. For veal, the cut is made between 11th and
12th ribs. Lamb, on the other hand, is split either between the 12th
and 13th rib or after the 13th rib, depending on the cutting style.
Pork carcasses are not divided in this way. They are cut directly into
primal cuts.
137
3. Primal or wholesale cuts are the primary divisions of quarters, foresaddles,

hindsaddles, and carcasses. These cuts, called primal cuts, are still used, to
some extent, in food service, because they
Are small enough to be manageable in many food service kitchens.
Are still large enough to allow a variety of cuts for different uses or
needs.
Are easier to utilize completely than quarters or halves.
4. Primal cuts are fabricated into smaller cuts for roast, steaks, chops, cutlets,
stewing meat, ground meat, and so forth, according to individual customer
requirements and if applicable, IMPS/NAMPS specifications.
Bone Structure
Knowing the bone structure of meat animals is essential for:
1. Identifying meat cuts
The distinctive shapes of the bones are often the best clues to the
identification of a cut.
2. Boning and cutting meats
Bones are often surrounded by flesh. You will need to know where they are
even if you cant see them.
3. Curving cooked meats
Same reason as number 2.
Storage of Meats
The quality of the finished product depends not only on proper
selection and cooking of meats but also on proper storage. Fresh meat is
highly perishable. The high cost of meat makes it essential to avoid spoilage.
Fresh Meats
1. Check purchases on arrival to ensure that purchased meat is
of good quality.
2. Do not wrap tightly. Bacteria and mold thrive in moist,
stagnant places. Air circulation inhibits their growth. Store
loosely arranged on pans or racks to allow air circulation
between pieces, but cover cut surfaces to prevent excessive
drying.
3. Do not open vacuum-packed meats until ready to use.
4. Store at 32 to 36F (0 to 2C). Meat does not freeze until
about 28F (-2C).
Second year
5. Keep meats separated in color (or, even better, in separate

coolers) and in work table to avoid cross-contamination.
6. Use as soon as possible. Fresh meats can keep well for two to
four days. Ground meats keep even less well because so much
surface area is exposed to bacteria. Cured and smoke product
may keep up to 1 week. Frequent deliveries are better than long
storage.
7. Do not try to rescue meats that are going bad by freezing
them. Freezing may not improve the quality of spoiling meat.
8. Keep coolers clean.
138
Frozen Meats
1. Wrap frozen meats well to prevent freezer burn.
2. Store at 0F (-18C) or colder.
3. Rotate stock, first in first out. Frozen meat, do not keep
indefinitely. Recommended shelf life at 0F (-18C)for beef, veal,
and lamb: 6months; for pork: 4 months (pork fat turns rancid
easily in the freezer).
4. Defrost carefully. Tempering in the refrigerator is best. Defrosting
at room temperature encourage bacteria growth.
5. Do not refreeze thawed meats. Refreezing increases loss of quality.
6. Keep freezers clean.
Second year
Market forms of fish
(a) Whole or round: completely

intact, as caught
(b) Drawn: viscera removed
(c) Dressed: viscera, scales,

head, tail, and fins removed
(d) Steaks: cross-section slices,

each containing a section of
backbone
(e) Fillets: boneless sides of fish,

with skin on or off
139
(f) Butterflied fillets: both sides

of a fish still joined, but with
bones removed
(g) Sticks or tranches: crosssection slices of fillets

Second year
Guidelines in Dressing a Fish

(a) Scale the fish. Lay the fish flat on work surface. Rub a scaling tool or the back of
a knife against the scales from tail to head. Repeat until all scales are removed.
Rinse. (Exceptions: Trout, with very tiny scales, and scaleless fish, like catfish, are
not scaled.)
(b) Eviscerate. Slit the belly and pull out viscera. Rinse cavity.
(c) Cut off tail and fins. Scissors are easiest to use.
(d) Remove head. Cut through flesh just behind gills. Cut or break backbone at the
cut and pull off head.
140
(e) The fish is dressed.
Guidelines in Filleting Fish
1. Start a cut from the tail and work up the

fish following the backbone. Depending on the
size of the fish, you can cut through the rib
bones or cut above them with a larger size fish.
Knives with Serrated edge near the handle are
great for
2. Slice the knife diagonally across the fish

behind the Pectoral fin and your fillet should
come away. If you didnt cut through the Rib
bones, carefully cut away the flesh above the
Ribs, leaving the stomach cavity intact.
Turnover and repeat for the other side...
3. With the fish fillet flat on cutting board, skin

down, cut out rib bones if left.
4. To skin your fish fillet, once again a very

sharp knife is needed. With the knife at a 45
degree angle start at the tail and work your
way along the fillet removing the flesh from the
skin until all removed.
141
5. With a nice fillet, now feel the pin bones that

are left and remove, leaving a great fillet free
from bones. If an extra large fillet, slice into
more manageable pieces at an angle of
thickness 1 -2 cm.
6. Depending on the fish, a large coral trout
say, dont forget the wings, Cut these out,
scale and clean away any blood, etc. Some of
the best chewing youll come across,
Second year
Storing Fresh Fish

Objectives
3. To maintain temperature
4. To keep the fish moist.
5. To prevent fish odors and flavors for being transferred to other foods.
6. To protect the delicate flesh from being crushed or crushed.
Methods
1. On crushed ice
2. On refrigerated box
Storage Time
Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may
(1)wrap and freeze it immediately, or (2)cook and then refrigerate it for later use.
Frozen Fish
Frozen seafood products account for more of the fish served today than does
fresh. If it were not for the wide availability of frozen seafood products, commercial
kitchens would serve much less fish than they do.
Checking Quality
1. Frozen products should be frozen, not thawed, when received.
2. Look for fresh, sweet odor or none at all. Strong, fishy odor means poor
handling.
3. Items should be well wrapped, with no freezer burn.
4. Some frozen fish is glazed with a thin layer of ice to prevent drying. Check
for shiny surface to make sure glaze has not melted off or evaporated.
Storage
1. Store at 0F (-18C) or colder
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time
Fat fish : 2 months
Lean fish : 6 months.
4. Rotate stock first in first out.
142
Thawing and Handling

1. Frozen raw fish
Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours,
depending on size. Use the alternative method, if pressed for time. Keep in
original moisture-proof wrapper and thaw under cold running water.
2. Breaded and buttered fish, fully-prepared entrees, and other frozen,
prepared fish item.
Read and follow package directions.
Most of these items are cooled from the frozen state, usually in the
deep fryer, oven, microwave, or steamer.
Second year
Handling and Storage

Fresh Poultry
1. Fresh poultry is extremely perishable. It should arrive packed in ice and be
kept in ice until used.
2. Ideally, use poultry within 24 hours of receiving. Never hold it for more than
4 days.
3. Poultry often carries salmonella bacteria. Wash all equipment and cutting
surfaces after handling poultry to avoid contamination of other foods.
Frozen Poultry
1. Store frozen poultry at 0F (-18C) or lower until ready to thaw.
2. Thaw in original wrapper in refrigerator, allowing 1 to 2 days for chickens, 2
to 4 days for larger birds. If pressed for time for time, thaw in cold running
water in original wrapper.
3. Do not refreeze thawed poultry.
Preparation of Poultry for Cooking
Before cooking, prepare the poultry for slaughter and bleeding. Here are the
steps on slaughtering a chicken.
1. Killing and Bleeding. Remove the feathers under the ears to make a tiny
incision. Bleed the chicken. Soak it in water.
2. Scalding or pouring boiling water and removing feathers. Dip chicken in
boiling water, remove at once and pluck the feathers.
3. Singeing and salting the chicken. Burn the body superficially to remove the
tiny feathers. Rub salt on the chicken. Wash the body thoroughly.
4. Evisceration or removing the entrails. Cut the breast and the entrails. Get
the intestine, waste bag, oil bag, nails and lungs.
5. Cutting. Cut the drumstick, wings, breast according to the recipe to be
cooked.
6. Cleaning. Wash and clean the chicken.
Second year
Cutting up Chicken
143

Second year
144
145
SELF-CHECK
Direction: On a separate sheet of paper, answer the following questions.
1. Why are foods prepared in accordance with size, portion and
weight?
2. How are meats prepared, trimmed and cut?
3. How are fish cleaned and made into fillet?
REFERENCES:
http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken
http://search .www.google.com
Gisslen Wayne, PROFESSIONAL COOKING pp. 263, 284-285,429431,358361
Second year
ACTIVITY SHEET 4.1

PAELLA
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
oven
skillet
INGREDIENTS
QUANTITY
DESCRIPTION
1 pounds
2 cups
skinless, boneless chicken breast halves cut into bite-size pieces

all-purpose flour
1/3 cup
salt and pepper to taste
1 pound
olive oil
1 pc.
chorizo sausage, chopped
4 cloves
onion, chopped
2 cups
crushed garlic
2 cups
chopped tomatoes
1
(6.5 white rice
ounce) can
minced clams
2 cups
1 pinch
frozen green peas
5 cups
saffron
1 pound
boiling chicken broth
small shrimp - peeled and deveined
Procedure:
1. Preheat oven to 400 degrees F (200 degrees C).
146
2. Dredge the chicken in flour and salt and pepper. In a large skillet, fry the
chicken in 1/4 cup olive oil until brown and crispy. Set aside.
3. In a large skillet, brown chorizo sausage. Set aside.
4. Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until
onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add
rice to the skillet and mix well. This glazes the rice.
5. Put rice mixture, chicken, and sausage in large covered casserole dish. Add
can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
6. Bake until all the liquid is absorbed and rice is tender. You may need to add
more broth if rice is not done.
7. Arrange clams and mussels on top of rice and bake for another 10 minutes.
Before serving, discard any clams that do not open.
Second year
ACTIVITY SHEET 4.2

THAI CHICKEN WINGS
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
skillet
INGREDIENTS
QUANTITY
DESCRIPTION
5 pounds
1 cup
cup
cup
cup
cup
2 tbsp.
2 tsp.
2 tbsp.
frozen chicken wings

chicken broth
white sugar
fish sauce
crushed garlic
finely chopped jalapeno chili peppers
cornstarch
paprika
olive oil
Procedure:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken wings on a non-greased cookie sheet. Bake in the preheated
oven for 45 minutes to 1 hour, turning once, until golden brown. Move to
serving dish/platter.
3. In a medium skillet, saut garlic and jalapeno peppers in olive oil until soft.
Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let
thicken. Stir all together and pour over crispy chicken wings.
Second year
147
ACTIVITY SHEET 4.3

RELLENONG BANGUS
TOOLS
EQUIPMENT
AND
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
frying pan
mixing bowl
INGREDIENTS
QUANTITY
DESCRIPTION
1
1
4
1
1
2
1
1
1
1
1
2
large
pc.
cloves
small
box
pcs.
raw
tsp.
tsp.
tsp.
pc.
tbsp.
sized bangus ( milkfish )

onion, chopped finely
garlic, minced
carrot, small cubes
raisins ( optional )
tomatoes, chopped
egg, large
vetsin ( monosodium glutamate )
salt
Worcestershire sauce
green bell pepper, chopped finely
flour
cooking oil for frying
Procedure:
1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin.
Use flat side of a knife in pounding.
2. Break the big bone at the nape and on the tail. Insert the end of the handle
of an aluminum kitchen turner (sandok) through the fish neck.
3. Gently scrape down the handle between the meat and the skin. Scrape down
to the tail, going around and on the other side of the fish.
4. If you feel the meat is entirely separated from the skin, remove the handle,
squeeze and push out meat (with the big bone), starting from the tail going
out through the head. This way, you will be able to push out the whole meat
without cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce and calamansi (lime ) juice.
Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
6. Saut garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot,
and pepper. Season with salt, vetsin, ground pepper, and Worcestershire
sauce. Add raisins.
7. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in
mixture in bangus skin. Wrap bangus in wilted banana leaves or in
aluminum foil. Fry. Cool before slicing.
8. Garnish with sliced fresh tomato, spring onions or parsley. Serve with
catsup
Second year
SELF-CHECK
Direction: Perform the following
1. Perform the recipe in accordance with standard enterprise procedure in
cleaning and cutting meat, fish and poultry.
2. Chicken deboning.
148
Resources:
tools and Equipment
ingredients
REFERENCES:
Gisslen Wayne, PROFESSIONAL COOKING pp. 263, 284-285,429431,358361
Second year
RERENCES
Ditan, Joseph Linford A., Fundamentals of food and beverages, Service

Operation, Copyright 2007
Degullado, Dante B., Food and Beverage Service Manual
Environment Management Bureau
June Payne, Palacio, Monica Theis, Introduction to Food Service
Libia L. Chavez, Food Safety and Sanitation
National Solid Waste Management Commission
al., Basic Foods for Filipinos
et al, Basic FOODS for Filipino
Cruz, Rosario Claridad, Ph. D., T. H. E. in the 21st Century Sanitation Standard,
2003
De Lima-Chavez, Libia et al., Basic Foods for Filipinos Personal Hygiene, 2006
Edica, Benito T., Food Service and Bartending
Llagas, Auelina T. et al., Home Technology (Food Service I) 3rd year Sanitation and
Safety
Managing a Food-Safe Kitchen, The Maya Kitchen Culinary Arts Center,
2007
149
Subida, Rory C., Clothing, Grooming and Personal Habits

Wayne Gisslen, Professional Cooking 6th Edition
Avelina T. Llagas et al., Technology and Home Economics III Culinary Arts I,
Sanitation in the Kitchen, Copyrighted Notice, Section 9 Presidential
Decree No. 49
Avelina T. Llagas et al.,
Food Management and Service I, Experimental
Edition 1994, Sanitation and Safety,
Senator Teresa Aquino Oreta, Health guide for School Children and Family,
Best Practices in Health
Internet - Training Package (Hospitality and Tourism)
Follow Workplace Hygiene Procedures
Hospitality Curriculum Framework (November 2002),
Personal Hygiene for Food Handlers
Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. Basic Foods for Filipino
4th Edition
Claridad, Rosario, T.H.E. in the 4th Century III
Nem Singh, Rosario, Cookbook Recipe and Nutrition Tips, Copyright 2005
Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, Family meals and
Hospitality
Lewis, Dora, Peckham, Gladys Cetik, Hovey, Helen Stone, Family
Meals and Hospitability
Cruz, Rosario Caridad, THE in the 4th Century II
Florida, Leuterio C., Technology and Livelihood Education for
Sustainable Development IV
Roldan, Amelia S., Edica, Benito T., Food Service and
Bartending
SEDP Series, Technology and Home Economics III,

Principe, June B, et.al., Technology and Home Economics IV
copyright 2000
Principe, June B. et al, Technology and Home Economics IV. Copyright
2001
SEDP Series, Home Technology, Food Management and Service I and III
Principe, June B..et.sl, Technology and Home Economics IV.
copyright 2000
150
Leuterio, Florida C. Dr., Technology and Home Economics III, Copyright 1995
Managing a Food-Safe Kitchen Food Service Professionals
A guide on Sanitation for the Maya Kitchen Culinary Arts Center
The Prentice Essentials Dictionary of Culinary Arts by Steven Labensky , Gaye
G. Ingram , Sarah R. Labensky
Managing a Food Safe kitchen
The Maya Kitchen Culinary Arts Center
http://www.us foodservices.com
Gisslen Wayne, Professional Cooking
http://www.ehow.com/how_2733_clean-fine-linen.html#ixzz1XF4LEbfA
http://en.wikipedia.Org./wiki/ body language
http.//www.fhwa.dot.goo/reports/pitted/telephone.htm.
http://www.hi.com.au
http: //www.wikispace.com
151
Key to Corrections Pre Test

Module 1
1. a
2. d
3. a
4. d
5. a
6. c
7. b
8. b
9. c
10. d
11. c
12. d
13. c
14. c
15. c
Module 2
1. a
2. d
3. d
4. d
5. c
6. d
7. a
8. a
9. a
10. b
Module 3
1. c
2. d
3. d
4. d
5. c
6. c
7. d
8. a
9. a
10. c
Module 6
Module 7
1. d
2. a
3. a
4. c
5. b
6. d
7. a
8. c
9. b
10 b
11. a
12. a
13. a
14. d
15. b
Module 8
1. a
2. c
3. b
4. c
5. c
6. a
7. c
8. c
9. c
10. c
11. a
12. d
13. c
14. c
15. b
1. b
2. d
3. a
4. c
5. d
6. d
7. b
8. c
9. a
10. b
11. b
12. b
13. c
14. c
15. a
Module 4
1. b
2. d
3. b
4. d
5. d
6. d
7. a
8. d
9. a
10. a
Module 5
1. b
2. d
3. c
4. d
5. c
6. a
7. d
8. a
9. a
10. b
152

CBLM LG Gr. 8 - Tle Food Trades (Level I)

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Republic of the Philippines

Department of the Education

Unit of Competency: PROVIDE EFFECTIVE COSTUMER SERVICE

Module Title: Providing Effective Customer Service

Module Title : OBSERVING WORKPLACE HYGIENE AND SANITATION PROCEDURE

Module Title : PLATING, PRESENTING ANS SERVING FOOD

Module Title : PREPARING, COOKING AND SERVING FOOD FOR MENU

MODULE TITLE: RECEIVING AND STORING KITCHEN SUPPLIES

TITLE: ORGANIZING AND PREPARING FOOD

PROVIDE EFFECTIVE COSTUMER SERVICE

4. Which of the standard operating procedure of greeting the guest

5. Which art of communication is shown when a person is speaking

Which art of communication is not included in the verbal and

Which of the following is not included in the modes of farewell?

11. Which is not included in the standard requirements for the

Which of the following does not belong to the body language

13. Which of the good working attitudes and pleasant approaches

15. Which is not an example of EMBLEM which means a verbal

- a motion of the limbs or body made to express thought

Non-Verbal Communication - Consists of all messages other than words that

Paralanguage describe all forms of human communication that

OPERATION, Copyright 2007, pp. 118 130

4. Need for comfort

Good Working Attitude and Pleasant Approach

Do you hold your head high and steady?

C. SOUND OF YOUR VOICE

Effective verbal and non-verbal communication

Ability to ask relative questions

Knowledge of different people and cultures

Knowledge of where services and products are available from

Problems solving and decision-making skills

2. Understanding the local and international visitors needs

Providing appropriate service

Handling complaints and feedback

Different cultures, backgrounds and upbringings

benchmark - a surveyor mark made on a stationary objective used

INFORMATION SHEET 1.3

3. Warmth and Courtesy of the Service Staff.

2. Queries / information are recorded in line with workplace procedure.

INFORMATION SHEET 1.4

the MSN Mail Program

FAX MACHINE is a modern electronic instrument composed of a scanner and a

Guests are politely greeted.

INFORMATION SHEET 1.5

are defending their ego on self-esteem.

Steps in Getting Customers to your Side

Dont take it personally.

Remain calm. Listen carefully.

Focus on the problem, not the person.

Reward yourself for turning difficult customers into happy one.

Republic of the Philippines

Department of the Education

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title: Cleaning and Maintaining Kitchen Premises

CLEAN AND MAINTAIN KITCHEN PREMISES

the end of this module, you should be able to:

6. Which of the following does NOT belong to the group?

a physical removal of visible soil and food.

INFORMATION SHEET 2.1

2. Enumerate good housekeeping practices to be observed to

Washed, sanitized and stored the

a substance with a distinct molecular composition that is

INFORMATION SHEET 2.2