i-Link College of Science and Technology, Inc.

QUANTITY COOKERY

MODULE 1: QUANTITY COOKERY

Introduces you to emphasize on the principles and methods in the quantity cookery
defined as one preparing foods in quantity to serve people within a designated period of time. In
this module, you will understand the goals and importance of cookery is defined as a “chemical
process”, the mixing of heat; decision-making, technical knowledge and manipulative skills. In
the more advantage stages a future element occurs that of creativity cookery is considered to
be both an art and a technology.

Module Outline

Lesson 1: Specialized kitchen equipment

 Salamander
 Griddle with broiler
 Griddle top
 Rotisserie
 Parts of espresso machine
 Barista terminologies

Lesson 2: Appetizer, main dish, dessert, and beverage

 Appetizer,
 Main dish
 Dessert
 Beverage

Lesson 3: Food presentation

 The objectives of food presentation
 Food styling/ food plating and food presentation tips
 Eight basic garnishing tools
 Plating techniques by following the shape of plates by Susie Banks
 Basic guidelines for plate arrangement
 Basic presentation techniques
Lesson 4: Introduction to quantity food production
 Quantity food production
 Food production producer
 Convenience foods

Module Learning Outcomes:

1. The learners demonstrate an understanding of;

a. Specialized kitchen equipment
b. Appetizer, main dish, dessert, and beverage
c. Food presentation
d. Introduction to quantity food production

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

LESSON 1: SPECIALIZED KITCHEN EQUIPMENT

Specific Objectives
At the end of the lesson the student should able to:
a. define salamander broiler, griddle with broiler, bain-marie, rotisserie, and
espresso machine,
b. list the use of salamander, functions of brain-marie, and styles of rotisserie; and
c. distinguish the parts of griddle with broiler, bain-marie, and parts of an espresso
machine in relation to its uses.

SALAMANDER BROILER

Salamander broiler is kitchen equipment that produces overhead infrared. It may be

powered either by electricity or gas.

The term “salamander,” in mythical times, was a creature believed to emit fire.

The primary uses and functions of a salamander

broiler are: (1) toasting; (2) browning; (3) melting; (4)
caramelizing the top of dishes; (5) grilling; and (6) reheating.

The source of heat of a salamander broiler is coming

from above. In this case, flare-ups will be avoided because
there is no chance for fat drippings to get in contract with the heat source below.

Griddle with broiler is moveable and detachable equipment practically positioned on top
burners of a cooking range. It is used alternately in two ways: (1) a broiler for flame broiling; and
(2) a griddle for frying.

Griddle with broiler is composed of: (1) griddle top; (2)

base; (3) grease trap: (4) broiler top; and (5) grease cup.

GRIDDLE WITH BROILER

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Photo Source: Cool Curtain Industries, 2014

Griddle top is a flat- surfaced stainless sheet used to fry food and is positioned on top of the
griddle base.

The base holds the grease trap, griddle broiler, griddle top and grease
cup.
The grease cup contained the rendered fats entrapped by grease trap.
Grease trap captures the fat drippings from grilled meat on top of a
broiler/ griller top.

Broiler/ griller top has metal grid used to grill meats, poultry,
fish, shellfish and the likes.

Bain-marie has two compartments; one container is for the food which is on top of the
other container that holds the heated working liquid. It is also known as water bath. It has two
uses and functions: (1) to cook food items (that are prone to scorching) gently, and gradually to
a specific temperature; and (2) to keep food items warm on a define duration of time.
It is composed of four fundamental parts: lid: (2) food container; and (3) food warmer. Lid
serves as covering for food in a container. Food warmer is directly
emitting heat from an energy source that also holds the boiling
water. The heat source may be generated from electricity, LPG
gas and other possible energy source, from which the
temperature rise and drop is controlled. Food container is chiefly

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Rotisserie is a roasting- equipment where

meat is pierced through a rotating spit. A spit is a long
piece of wood or metal used to skewer food while it is
spinning over an open fire or roasted in an enclosed
oven. Rotisserie comes in two styles; (1) vertical
rotisserie; and (2) horizontal rotisserie.

Rotisserie split is a long rod that is run through the center

of an animal carcass, like pig or calf.
Rotisserie spit forks are two-pronged or four-pronged
fork-like object that is skewed into the animal carcass.

Rotisserie spit support is the standing support bar where

the spit is clamped over.
Espresso machine is a beverage- producing equipment use solely to produce espresso
(coffee) and coffee variants.

PARTS OF AN ESPRESSO MACHINE

On-off switch is used to turn off the espresso machine.

Tamper is a device with round, flat, solid, and even bottom pressed on top of the
portafilter to set the ground coffee.
Bar tray or cup tray is a grid of stainless rods on top of a drip tray where cups or shot
glasses are placed on.
Drip tray is a solid sheet under the bar tray or cup tray used to capture the coffee spills,
water from steam wand, and hot water from hot water dispenser.
Portafilter is used to eleave the coffee powder in a coffee filter basket in place while
water passed through it.
Stream wand is the long and narrow rod serve as passageway for steam produced by
the boiler or thermo block and the part where steam or milk pitcher is inserted on.
Steam nozzle is the exit point of steam produced by the espresso machine.
Steam knob is a knob, button, or lever that controls the release of steam from the steam
nozzle.
Housing is the external casing or covering that secures the internal components of an
espresso machine.
Dispersion screen is a fine mesh of screen that dispenses evenly the brewing water
and saturating and ground coffee or coffee bed on a portafilter.

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Group head is composed of portafilter locking connector or locking port and dispersion
screen that maintain temperature stability in the espresso machine.
Portafilter locking port or lock connector is the area where portafilter is securely fitted
on a group head.
Pressure stat is a pressure gauge control that shows the measure of pressure that
activates the boiler’s heater.
Brew group is composed of a removable assembly of an automatic espresso machine
that covers the covers the area of group head, portafilter and filter basket.
Control panel consists of brewing control switch, steam knob, and hot water dispensing
control.
Knock box is a container with rubberized rod where portafilter is directly knocked down
to remove coffee cake from the filter basket all the way the knock box bin. ‘
Filter basket is a perforated shallow cup inserted inside a portafilter that holds the
freshly ground coffee, tamped, and fitted on the group head for brewing.
Blank or blind portafilter is a filter without holes or has solid surface used to back
flushing the group head as part of its maintenance.

PARTS OF AN ESPRESSO MACHINE (EXPOBAR)

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PARTS OF THE COFFEE GRINDER OR BURR GRINDER (EXPOBAR)

BARISTA TERMINOLOGIES

Dosing is the process of filling the portafilter with ground coffee from a dosing chamber
or dozer.

Bleeding is the process of releasing steam from the steam wand and steam nozzle for
the group head for the purpose of cleaning or steaming milk on a steam/ milk pitcher.

Purging is the process of releasing water coming out from the dispersion screen on the
group head for the purpose of brewing ground.

Name: Date:
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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Course/ Year/ Section: Score:

Teacher:

Activity 1.1a
Define the picture in column A and explain the function and meaning in column B.

Column A COLUMN B
_________________________________________________
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1._________________
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2._________________
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_________________________________________________
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3._________________
_________________________________________________
_________________________________________________
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_________________________________________________
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_________________________________________________
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4._________________

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
5._________________ _________________________________________________

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.1b
Direction: Label the Parts of griddle with boiler, espresso machine, and coffee grinder. Write the
answer in the box.

1. 2. 3.

4.

6.

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7.

16. 8.

15.

9.

14.

10.

13.
11.
12.

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23.

24.

17.

25.
18.

26.
19.

27.

20.

21. 28.

22.
29.

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.1c
Objectives:
Clean working area at start-up with clean cloths prior to preparing espresso in 5 to 10 minutes.

No. Judging Criteria Possible Actual points

Points
1 Cleanliness and organization of the work station 1-20 points
(work table, prep table, top of machine)
2 Ability to organize the working area in a practical 1-20 points
and efficient way.
3 Mise en place (milk in the pitcher, ground coffee 1-20 points
beans, etc)
4 Three clean cloths/ towels are available (one for 1-20 points
the steam wand, one for drying / cleaning
baskets, one for bar clean up)
5 The cups are warning and on the top of the 1-20 points
espresso machine.
Total 100

(Based and adapted from 2013 World Barista Championship Official Rules and Regulations’
Evaluation Criteria and Technical Evaluation Procedure)

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 1.1
Identification: Write the correct answer on the space provided.
______________ 1. It is kitchen equipment that produces overhead infrared.
______________ 2. It is moveable and detachable equipment practically positioned on top
burners of a cooking range.
______________ 3. It has two compartments; one container is for the food which is on top of
the other container that holds the working liquid.
______________ 4. It is a beverage equipment use solely to produce coffee drinks and coffee
drink variants.
______________ 5. It is a roasting-equipment where meat is pierced through a rotating spit.

Enumeration: List the following in any order.

Uses of Salamander Broiler:
1.
2.
3.
4.
5.
Functions of Brain Marie:
6.
7.
8.
Styles of Rotisserie:
9.
10.

Multiple Choices: Encircle the letter of the correct answer.

1. It contained the rendered fats entrapped by grease trap.
a. Grease c. Grease cup
b. Broiler/ griller top d. Grease trap

2. It is a flat-surfaced stainless sheet used to fry food and is positioned on top of the base.
a. Base c. Grease trap
b. Griddle top d. grease cup

3. It holds the grease trap, griddle broiler, griddle top and grease cup.
a. Grease trap c. Base
b. Broiler/ griller top d. griddle top

4. It has metal grid used to grill meats, poultry, fish, shellfish and the likes.
a. Broiler/ griller c. Griddle top
b. Grease cup d. grease trap

5. It captures the fat drippings from grilled meat on top of a broiler/ griller top.
a. Griddle top c. Grease top
b. Base d. Broiler/ griller

6. It is a button or handle that controls the release of steam from the espresso machine.
a. Steam nozzle c. Water tank
b. Steam control knob d. steam wand
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7. It is used to set the ground coffee beans into a coffee powder holder.
a. Tamper c. Filter holder
b. Drip tray d. filter basket

8. It is used to turn on or turn off the espresso machine.

a. Water tank c. Drip tray
b. On- off switch d. filter holder

9. It is used to cleave the coffee powder holder in place while water passed through it.
a. Drip tray c. Steam nozzle
b. Filter holder d. water tank

10. It is the passage way for steam produced by the espresso machine.
a. On- off switch c. Steam
b. Steam nozzle d. steam knob

11. It is a partition that holds the supply of clean water.

a. Water tank c. Tamper
b. Filter holder d. Drip tray

12. It is used to capture the coffee drippings and lessen the coffee spill/ mess.
a. Base c. On-off
b. Drip tray d. knock box

13. It is intended to hold the boiling water.

a. Internal container c. External
b. Base d. knock box

14. It holds the heat source which may be generated from electricity, LPG gas and other
possible energy source, from which the temperature rise and drop is controlled.
a. Base c. Internal
b. External container d. Internal container

15. It is chiefly used to hold the food items to be cooked or kept warm and is placed on top
of external container.
a. Internal container c. Base
b. External container d. Internal

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

LESSON 2: APPETIZER, MAIN DISH, DESSERT, AND BEVERAGE

Specific Objectives
At the end of the lesson the student should be able to:
a. identify the different appetizers, main dish, dessert, and beverage; and
b. prepare recipe of appetizer, main dish, dessert, and beverage.

APPETIZER

Appetizer is a tasty food served before other food served before other food courses that
intends to stimulate the appetite of the diner. It is usually dished up in small amount not to
satisfy hunger but to excite the appetite of the diner. It is known by the names, hors d oeuvre,
starters, and first course. Appetizer drinks are also served aside from solid appetizers.

Appetizers
Dips and Spread appetizer Cheese Appetizers Meat Appetizers

Vegetable Appetizers Spicy Appetizers Poultry Appetizers

Photo Sources: Allrecipes.com,2014

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

MAIN DISH

Main dish is a hearty food prepared from high protein food sources that intends to
satisfy the diner gastronomic needs. High protein food sources used are pork, beef, fish,
shellfish, chicken, veal, and the likes.

Main Dish
Pork Beef

Chicken Fish

Photo Sources: Allrecipes.com, 2014

SIDE DISH

Side dish is a portion of food served up alongside the main dish. It could be a morsel of
green leafy vegetables, potatoes, beans, peas, rice, grain, pasta and casseroles.

Side dish
Green leafy vegetable Potato Side Dishes Bean and Pea Side Dishes
side dishes

Rice Side Dishes Grain Side Dishes Pasta Side Casserole Dishes
dishes

Photo Sources: Allrecipes.com, 2014: Food.com, 2014

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DESSERT

Dessert is a sweet-type of food provided at the end of the meal.

Desserts
Cookies Cakes Custards and Frozen desserts
puddings

Candies Pies and tarts Chocolate desserts Fruits

Photo Sources: Allrecipes.com, 2014: Wallpaper-hit, 2010

BEVERAGE

Beverage is any type of liquids or drinks intended to quench the thirst and are for human
consumption. It is usually served together with solid food so diners can drink right away after
ingesting solid food. There are two general types of beverages: (1) alcoholic; and (2) non-
alcoholic.

Beverages
Non-alcoholic Beverages

Milk Flavoured Sports Drinks Coffee

Tea Soda drinks Fruit juices

Photo Sources:Technocoming.com, 2014; Amazing Photos, 2014; ALAMY and The Telegraph, 2012;
Tar Heel Tone Up, 2014; Senhora Mesa, 2014; Million Ideas, 2012

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Alcohol Beverages

The percent of “pure” alcohol, expressed here as alcohol by volume (all/vol), varies by beverage

Photo Sources: VA Viper, 2014

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.2a

Direction: Write a recipe by filling up the recipe card below

APPETIZER

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
Potion Cost: Cooking temperature:

Ingredients:

Procedure:

Border design by: flower flame, 2014

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Direction: Write a recipe by filling up the recipe card below

MAIN DISH

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
Potion Cost: Cooking temperature:

Ingredients:

Procedure:

Border design by: flower flame, 2014

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Direction: Write a recipe by filling up the recipe card below

Border design by: flower flame, 2014

DESSERT

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
Potion Cost: Cooking temperature:

Ingredients:

Procedure:

Border design: royalty-free Vector Graphics & Clip Art, 2014

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Direction: Write a recipe by filling up the recipe card below

BEVERAGE

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
Potion Cost: Cooking temperature:

Ingredients:

Procedure:

Border design by: flower flame, 2014

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 1.2b

Direction: Prepare and present at least one appetizer, main dish, dessert, and beverage. Write
and compile the recipe, ingredients and procedure in your portfolio.

Rubrics

No. Judging Criteria Possible Points Actual Points

1 Composition (ingredients and side dishes
must be in harmony with the main piece as to 0-10 points
quantity, taste and color for classical dishes,
the original recipe is applicable)
2 Degree of difficulty/ creativity (judgment is
primarily based on the artistic work, but also 0-10 points
on the degree of difficult and the effort
expended)
3 Correct preparation (appropriate culinary 0-30 points
preparation free of unnecessary and all cold
dishes, must utilized mother sauces
4 Presentation and portion size (the size of
the plate must be appropriate to the dish and 0-20 points
the number of persons. The main and side
dishes must be served in perfect harmony.)
5 Practical up-to-date serving (clean and
without time-consuming arrangements. 0-30 points
Exemplary plating to facilitate practical
serving. Base using inedible products is not
allowed.)
Total 100 points

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 1.2
Identification: Write the term being asked for each statement.
_______________1. It is a tasty food served before other food courses that intends to stimulate
the appetite of the dinner.
_______________2. It is a hearty food prepared from high protein food sources that intends to
satisfy the dinner gastronomic needs.
_______________3. It is a food served up alongside the main dish.
_______________4. It is a sweet-type of food provided at the end of the meal.
_______________5. It is any type of liquids or drinks intended to quench the thirst and are for
human consumption.

Enumeration: Write the item asked.

Give 5 examples of appetizer
1.
2.
3.
4.
5.
Give 5 examples of Side Dishes
6.
7.
8.
9.
10.
Give 3 examples of desserts
11.
12.
13.
Two types of beverages
14.
15.

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

LESSON 3: FOOD PRESENTATION

Specific Objective
At the end of the lesson the student should be able to:
a. identify food presentation, food plating/ styling, food carving, and garnishing,
b. determine the elements of food plating, basic styles of food plating, basic food items
in a dish, types of garnishes, and garnishing tools; and
c. perform different food plating techniques and carve fruits and vegetables.

Food presentation is the art of offering the food on a plate with art and style that will
make food visually pleasing and satisfactory to diners.
Food presentation is important. It brings life to a dish. It makes the food more presentable and
more appetizing.

The objectives of food presentation are to:

1. Serve the food at the best possible temperature both for safety and flavor;
2. Give foods an attractive and appropriate appearance;
3. Make it easy for guest to identify and eat the food; and
4. Highlights all aspects of a dish: colors, aromas, temperatures, shapes, height, and
texture. l

Elements on a Plate

Main Item
Garnish

Side Dish
Sauce
Photo Source: Learn Food Photography, 2014

There are five basic food items found on a dish:

1) Protein- pork, beef, fish, veal, shellfish, egg
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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

2) Vegetable- green leafy vegetables, flowers, fruits

3) Starch- cereals, legumes, tubers, roots
4) Sauce- five mother sauces and other variants of sauces
5) Garnishes- tomato rose, carrot flowers etc.

Food plating is the arrangement and overall styling of food on a plate

Food Styling or Food Plating is defined by Chef Anna Limjap as the way “How food is
arranged on a plate and garnished. It is here where a plate of food is treated like a painting and
the rim of the plate is frame”.

FOOD STYLING/ FOOD PLATING AND FOOD PRESENTATION TIPS

1. Keep it simple.
2. Use edible, fresh, and quality food items.
3. Explore other styles of plating food.
4. Use different methods of preparing fruits and vegetables to keep its quality and nutrients.
5. Use only appropriate and safe food items on styling food.
6. Consider the balance of color, shapes, texture, and flavor of food items.
7. Maintain the suitable temperature of the food items.
8. Retain equal portion per servings.
9. Consistently keep foods plating style of a particular dish that is produced in quantity and
to be served to a number of diners.

Food carving is the art of carving or sculpting food. The root word “carve” means slice, pare
and engrave. Foods that may be carved are fruits, vegetables, ice, and chocolate. There are
two keys in a successful food carving: (1) quality food product; and
(2) constant practice. (Photo Source: Asian- Recipe.com, 2014)

Garnish is the edible decoration on a plate that is attractive

looking and complementary to the food on a plate. There are three
types of garnishes: (1) fried garnishes; (2) fresh garnish; and (3)
sauces.

EIGHT BASIC GARNISHING TOOLS

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Garnishing crinkle knife/ corrugated garnishing tool is

used to create a wave design in firm vegetables such as beets,
carrots, cucumbers, potatoes, radishes and turnips.

Twin curl cutter is used to create vegetable and fruit curls of contrasting colors.

Spiral slicer is used to create spiral coil or twirl designs out of vegetables such as
beets, carrots, potatoes or radishes.
Food decorator tool is a tool that produces V-shape ridges such as in watermelon
basket.

Paring knife is a good flexible knife with a fairly short blade used for paring.

Melon ball scoop is used to scoop out round shapes from-fleshed fruits and vegetables.

Vegetable peeler is used for peeling, curling and creating shreds.

Bird’s beak paring knife is used to slice thinly and convenient in sculpting, engraving,
and cutting through delicate details of carves.

Simple Guidelines in Preparing Garnishes

1. Use edible and fresh garnishes safe for human consumption
2. Edible garnishes should be companionable with the food.
3. Use garnishes found in the dish.
4. Use simple yet eye-catching garnishes.
5. Discover more various garnishing ideas.

PLATING TECHIQUES BY FOLLOWING SHAPE OF PLATES BY SUSIE

BANKS (2010)

For round and oval plates use circles, curves, sectors and swirls.
(Photo Source: Garnish Food Blog, 2010)

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For square and rectangular plates use straight lines, squares, rectangles and corners.

For triangle plates use triangles, straight lines and points.

For obscure shaped plates think creatively- follow the

curves, lines or angles.

According to Asian Institute of Culinary Arts (2012) in food presentation,

one should consider:
1. The proper temperature and flavor of food
 Serve hot foods immediately on hot plates and platters with cover.
 Serve cold foods on thoroughly chilled plates, platters or serving dishes,
Refrigerate the cold foods or hold it on ice.

2. The color, shape, and texture of food

 Multiple colors are more appealing to the eye.
 Natural colors are preferably use.
 Use varied colors, textures, and shapes of fruits and vegetables on the dish.

3. The plate, garnish, and arrangement

 If plate has a good balance of colors, flavors, shapes, and textures, no
garnish is necessary.
 Garnish should be edible and appropriate to the food.
 Present food combinations that work well together.
 Portion size should match the plate size.

BASIC GUIDELINES FOR PLATE ARRANGEMENT

(Asian Institute of Culinary Arts, 2012):
1. Keep food off the rim of the plate.
2. Do not spread the food to all parts of the plate.
3. Plate the food in the most attractive manner.
4. Do not put too much sauce on the food.
5. Refrain from using the same pattern over and over again.
6. Garnish only when necessary.
7. Simplicity is the key.

PLATE COMPOSITION
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Color. Choose lively and distinct colors of foods. Do not use monochromatic colors.
Choose several interesting colors. Choose plate wisely to come up with good color
combinations.
The color of a food can be used as an element in design. Greens give the impression of
freshness and vitality. Browns, gold, and maroons are warning, comforting, and rich. Orange
and red are intense, powerful colors. Colors that harmonize are those that touch each other
on the color wheel (for example, green, blue, and violet are complementary colors, while
blue and orange are contrasting). Clashing colors are rarely a problem. A more common
concern is the overuse of one color on a single display. (Culinary Institute of America, 2014).
Height. Arranging food with heights necessitates vigorous planning and careful
conceptualization. Try to mound a mashed potato; lean pork chop slices on a load of rice;
top some rice with diagonally sliced grilled chicken and cross asparagus over top of it; stand
upright a half slice of fried turon; or place green peas beneath a thick slice of poached fish.
Use rolling, folding, and piling t adds heights in foods.

Shape. A good deal of wide-ranging cut-out shapes and forms of meat, vegetables and
fruits will be visually gratifying on the sight of a diner. Use cubes, cylinders, spheres,
pyramids or even irregular shapes to perk up the food presentation.

Textures. Eating foods with different texture is enjoyable to one’s mouth feel. It offers a
certain degree of kick to crave for more because of the crispy, spongy, velvety, and chunky
textures playing in one’s mouth. Some foods visually appear to be lustrous while others are dull.

Flavor. The ultimate verdict of the food presentation is in the tasting. Flavor is greatly
influenced by the quality of ingredients, cooking methods used, and seasonings added into the
food.
Temperature. Serve foods according to its required temperature in order to present the
food safely and delectably to the diners.

Garnishing. Garnish is often needless but its required temperature in order to present
the food safely and delectably to the diners.

BASIC PRESENTATION TECHNIQUES

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1. Symmetrical compositions of food presentation mean that both sides are exactly the
same when split in half. The food items on a plate have identical numbers, colors,
textures, and shapes on the left side and right side. It is characterized by well-
proportioned arrangement on a food plate from a midpoint.

2. Asymmetrical compositions of food presentation mean that there are imbalanced

numbers, colors, textures, and shapes on a food plate. There is no center identified. It is
commonly portrayed as natural.

3. Contrasting elements of food presentation mean there are conflicting components on

the food plate. Contradictory may exist in terms of numbers, colors, textures, tastes, and
shapes of food item like, white rice and dark meat, salty mixed vegetables and sweet
sauces, soft fillings and crust and the likes. The divergent of two opposite elements
make one superior while leaving the other inferior.

4. Complementary elements of food presentation mean that number, colors, textures,

tastes, and shapes of food items complement each other.

5. Focal point of food presentation is something that captives one’s interest. The position
of focal point on the food plate decides whether the food display is symmetrical or not.

6. Lines in food presentation are represented by sauces and longs strips of food items that
may come in straight or curve forms of various lengths. Lines give the impression of
motion and continuity. Lines create textures and patterns when combined with other
lines (thin lines, thick lines, horizontal lines, vertical lines, diagonal lines, curved lines,
and zigzag lines). Line start with a point and ends with a point. Photo sources: Art
Fusion, 2014

Arranging the Food (The American Culinary Federation, 2006)

 Whenever possible, use the natural colors, shapes, and textures of food as a
guide to their arrangement.
 Use the other elements on the plate (a vegetable and/ or starch side dish to
introduce complementary or contrasting colors, flavors, textures, and
temperatures.
 Leave some space on the plate unfiled.
 Create a focal point (the spot on the plate that draws one attention first) by using
colors or height to catch the guest’s attention.
 Position the focal point so that it does not hide the main element on the plate
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 Position the main item so that it is easy for the guest to eat.
 Communicate with the service staff regarding how the plate should be set down
in front of the guests.

Food Plate
 Round plate with a rim is the classic, traditional, and most flexible shape that set
a perfect backdrop for the food.
 A large gives a sense of sophistication and sumptuousness. A small plate gives
an impression that a portion of food is bigger.
 Plates, bowls, platters, and serving dishes should be immaculately clean,
spotless, odorless, no chips, and no cracks from food plating to serving time.
 Keep serving dishes cold for appetizers, salad and desserts and placed in cold
place. Plates should be kept warm in serving hot foods and is placed in a warm
place.

PARTS OF A DINNER PLATE

Rim Edge

Verge Interior
Line Plane
Photo Source: Ten Strew berry Street, 2014

Edge is the outermost side of the dinner plate where the thumb of the food server has
direct contact with the plate while the rest of the four fingers are supporting underneath.
Rim is the flat, separate border that stretches in 1 ½ inches to 2 ½ inches thickness
found at the outer part of the dinner plate.
Verge line is the inner ridge mark at which the rim ends and the center section of the
dinner plate begins.
Interior plane is the innermost flat surface of the dinner plate where food is creatively
arranged and served.
Cutting Techniques (the American Culinary Federation, 2006)
 Make slice of consistent thickness and arrange them in the same order that it was cut
(this is known as sequencing).
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 Strive for clean edges and side when one cut foods by keeping knives and other cutting
tools very sharp. Keep steel rod nearby as one work and use it frequently.
 Give foods that are naturally flat some height; roll or fold slices, arrange them in piles or
pyramids, lean slices or pieces up against other foods, or use serving pieces to raise
foods up higher than other elements on the plate.

Molding and Shaping Techniques (the American Culinary Federation, 2006)

Use a container to hold liquid foods, including soups, stew, sauces, and condiments presented
“on the side”
 Choose containers that make the portion look generous without appearing too large or
too skimpy.
 Heat or chill the container, if appropriate.
 If there is a chance that the container might slip or slide on its way from the kitchen to
the table, use an under liner to hold it in place.

Use a mold to give shape to lose foods.

 Choose mold sized to make a single serving.
 Spray or brush the mold lightly with oil.
 Fill the mold with the foods and pack it down into the mold.
 Tip the mold unto the plate.
 Lift the mold away carefully to preserve the shape.
 Note: if you are unmoulding a food item onto a plate, the food should be positioned first.

Make a nest with long, thin, cooked foods, such as pasta or noodles
 Use a kitchen fork to lift a single portion of the food.
 Twist the food around the fork. Slide the food from the fork onto the plate.

Make a bed or border from foods such as pureed potatoes or rice

 Portion rice other loose grains (couscous, quinoa, and so forth) in a shallow bowl or
deep plate, make a well in the center, and ladle a portion of stew into the center.
 Pipe or spoon purees around the rim of a plate to make a “wall” that can hold a stew in
place.

Use cutters to portion and shape foods such as casseroled potatoes or polenta.
 Select the appropriate cutter size to make the correct portion size.
 Be sure that the cutter is clean and that the cutting edge is straight and even.

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 Treat the cutter if necessary to prevent the food from sticking to it (for instance, brush
the cutter or spray it with a light film of oil, dip the cutter into hot water, or dip the cutter
into a flour or meal).
 Press the cutter down into the food, and then lift it away. Some foods will lift away
directly in the cutter, others may need to be carefully lifted out of the pan after they are
cut with a small offset spatula or palette knife.
 Avoid making cuts that are spaced too far apart, as this will decrease the number of
servings you can make from a batch.

Saucing Techniques (the American Culinary Federation, 2006)

Applied directly
 Ladle sauces over foods to give gloss or sheen or add color.
 Place sauces under or around foods to use them for contrast and to preserve the texture
of foods with crisp crusts.
 Drop small amounts of intensely flavored sauces (including flavourful oils, pesto, aioli,
and balsamic vinegar) around or over the food, as long as it makes sense to do so (the
guest can dip a forkful of food into the sauce to control flavor intensity).
 Toss or blend foods with a sauce to hold them together or to disperse them evenly
before you plate them (an example is adding a pesto sauce to cooked pasta).

Two or more sauces on a plate

 Choose flavors and colors that complement or contrast with the main item as well as
with each other.
 Choose sauces with sufficient body to keep them from running together.
 Keep sauces apart by putting them on different parts of the plate.
 “Join” sauces by swirling or marbleizing them to create a pattern.

Food plating is the arrangement and overall styling of food on a plate. Food styling or food
plating is defined by Chef Anna Limjap as the way “how food is arranged on a plate and
garnished. It is here where a plate of food is treated like a painting and the rim of the plate is
frame”.

Garnishes are small, decorative pieces of foods used to enhance the appearance of a
dish. Color, shape, or texture is creatively used as a finishing touch.
Chef considers a garnish that does nothing more than add a spot or color, without a
specific link to the dish, a non-functional garnish.

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If, on the other hand, the garnish helps the guest to identify the dish or permits him or
her to personalize it by adjusting the flavor with a bit more of an herb or seasoning that is
already in the dish, it is considered a functional garnish.

Consistent with American Culinary Federation (2006), choosing the right garnish
requires the same care you put into choosing the seasonings and aromatics for the dish. They
added that garnishes include all of the secondary elements on the plate. Classic garnishes are
croutons, fresh or cooked fruits and vegetables, sauces, condiments, and whole or chopped
herbs.
 All garnishes must be edible.
 All garnishes should serve a function beyond simply adding color, adding flavor, adding
texture, and adding height are some of the important functions a garnish can fulfil.
 Garnishes should be positioned for maximum effect.
 Prepare and present garnishes just as carefully as any other elements on the plate.
 Garnishes should not be so large that they obscure other elements on the plate or get in
the way when the guest starts to eat. (The American Culinary Federation, 2006),

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.3a

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Objectives: Given the fruits and vegetables you prefer, carve it, and display it in a nicely skirted
Buffet table within 1-2 hour.

Instruction: Wear proper and complete outfit. Select and buy your own fruits and vegetables.
Bring your own tools. Carve the fruits and vegetables according to your preferred designs.
Clean up own working place and tools. Display the product output on a buffet table. Present it to
your teacher through video blog.

FRUIT AND VEGETABLES CARVING FOR COLD BUFFET

Fruit/ Vegetable Carving

No. Judging Criteria Possible Points Actual Points
1 Suitability in Complementing Food Displays 0-15points
(as the exhibits are designed to be displayed
and enhance a buffet, they should be designed
to complement food displays)
2 Presentation and General Impression 0-35 points
(depending on material used, the finished
exhibit must present a good impression based
on aesthetic and ethical principles.)
3 Technique and Degree of Difficulty (this is 0-50 points
judge on artistry, competence and expertise in
work involved in the execution or preparation of
the exhibit)
Total 100 points
(Based and adapted from Hong Kong International Culinary Classic 13, 2013)
Attached Photograph below: (top view and side views)

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.3

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Objectives: Given the fruits and vegetables you prefer, carve it, and display it in a nicely skirted
Buffet table within 1-2 hours.

Instruction: Wear proper and complete outfit. Select and buy your own fruits and vegetables.
Bring your own tools. Carve the fruits and vegetables according to your preferred designs.
Clean up own working place and tools. Display the product output on a buffet table. Present it to
your teacher through video blog.

FRUIT AND VEGETABLES CARVING FOR HOT BUFFET

Fruit/ Vegetable Carving

No. Judging Criteria Possible Points Actual Points
1 Suitability in Complementing Food Displays 0-15points
(as the exhibits are designed to be displayed
and enhance a buffet, they should be designed
to complement food displays)
2 Presentation and General Impression 0-35 points
(depending on material used, the finished
exhibit must present a good impression based
on aesthetic and ethical principles.)
3 Technique and Degree of Difficulty (this is 0-50 points
judge on artistry, competence and expertise in
work involved in the execution or preparation of
the exhibit)
Total 100 points
(Based and adapted from Hong Kong International Culinary Classic 13, 2013)
Attached Photograph below: (top view and side views)

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 1.3 a
Identification: Write the correct answer on the space provided.

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______________1. It is the art of modifying, processing, arranging, or decorating food to

enhance its aesthetic appeal.
______________2. It is the arrangement and overall styling of food on a plate.
______________3. It is the art of carving or sculpting food.
______________4. It is the edible decoration on a plate that is attractive looking and
complementary to the food on a plate.
______________5. It is treated like a clock in locating the position and place of food.

Enumeration: List the following in any order.

Elements in Food Plating
1.
2.
3.
Basic styles of food plating
4.
5.
6.
Basic food items on a dish
7.
8.
9.
10.
11.
Types of garnishes
12.
13.
14.

Matching Type: Match column A with column B. Write the letter on the space provided before
the numbers.

COLUMN A COLUMN B
1. Garnishing crinkle knife/ a. It creates curls.
Corrugated garnishing tool
2. Twin curl cutter b. It creates v-shape ridges.
3. Spiral slicer c. It is used for paring.
4. Food decorator tool d. It scoops out round shapes.
5. Paring knife e. It creates wave designs.
6. Melon ball scoop f. It is used for peeling, curling and
shredding.
7. Vegetable peeler g. It slices thinly and convenient in carving.

8. Bird’s beak paring knife h. It creates spiral coil or twirl.

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Enrichment 1.3
Objective:
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Given the set of ingredients, present two appetizer dishes, one cold and one hot, displayed cold,
individually plated, suitable for a la carte service, provide brief description of the food
presentation in 2 hours.

Plated Appetizer
No. Judging Criteria Possible Points Actual Points
1 Composition (ingredients and side dishes
must be in harmony with the main piece as to 0-10 points
quantity, taste and color for classical dishes,
the original recipe is applicable)
2 Degree of difficulty/ creativity (judgment is
primarily based on the artistic work, but also 0-10 points
on the degree of difficult and the effort
expended)
3 Correct preparation (appropriate culinary 0-30 points
preparation free of unnecessary and all cold
dishes, must utilized mother sauces
4 Presentation and portion size (the size of
the plate must be appropriate to the dish and 0-20 points
the number of persons. The main and side
dishes must be served in perfect harmony.)
5 Practical up-to-date serving (clean and
without time-consuming arrangements. 0-30 points
Exemplary plating to facilitate practical
serving. Base using inedible products is not
allowed.)
Total 100 points

(Based and adapted from Hong Kong International Culinary Classic 13, 2013)
Attached Photograph below: (top view and side views)

Recipe Card

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
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Portion cost: Cooking temperature:

Ingredients Quantity Methods
(grams)

Price List

Ingredients Unit Price

LESSON 4: INTRODUCTION TO QUANTITY FOOD PRODUCTION

Specific Objectives
At the end of the lesson the student should be able to:
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a. identify quantity food production and convenience foods,

b. prepare a dessert from convenience foods; and
c. explain the aim of quantity food production and things to understand about
quantity food production.

Quality food production is the production of food from small quantity to considerable
amount or vice versa.
Food Planning and
Preparation managerial
functions

According to Samson and Borja (2002) quantity food production includes aspects such as:
1. Food preparation
2. Planning and managerial functions
3. Complex and efficient organization
4. Specialized knowledge, skills and equipment
5.

Complex and
Specialized
efficient
knowledge, skills,
organization
and equipment

Food Production Producer (Samson and Borja, 2002) must be

knowledgeable in areas like:
1. Sanitation and safety
2. Recipe development
3. Recipe standardization
4. Yield analysis
5. Recipe Quantification
6. Costing
7. Pricing
8. Preparation
9. Portion Control

Quantity Food Production is Distinctive in Three Aspects (Samson and Borja, 2002):
1. Volume- Quantity food production generates food output in enormous amount.
2. Organization- Quantity food production is multifaceted and necessitates skilled and
knowledgeable workforce in the different aspects of food production.
3. Mode of Operation- Quantity food production imposes certain standards and
techniques.

The aim of quantity food production is to come-up with consistent products that would
satisfy the consumers (Samson and Borja, 2002).
To understand Quantity Food Production (Samson and Borja, 2002):
1. One must know what is to be produced or what the expected output should or must be-
STANDARD
2. One must know why it is done- PRINCIPLES
3. One must know how to go about it- TECHNIQUES

Trends in Quantity Food Production (Samson and Borja, 2002):

 Nutrition as a Trendsetter
 Information Technology as a Trendsetter

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 Freezing, Storage and Packaging Technology as a Trendsetter

 Environment Renewal as a Trendsetter
 Convenience Food as a Trendsetter

Convenience foods are food products prepared in different convenient ways that will suit
the immediate needs of food consumers. There are four convenience food products (Samson
and Borja, 2002):

1. `Ready-to-cook foods are partly processed food products made ready for the kitchen
but must undergo complete cooking process before it is ready to be served.

2. Half- prepared foods are food products that have been pre-prepared and made ready
such that they require only a short additional cooking time.

3. Ready-to-serve foods are convenience food products that have already been
completely cooked and can be served directly in this form or reheated shortly before
serving.

4. Ready-to-eat foods are foods ready for consumption or eating by simply removing from
package.

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.4a

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Identify the food production of four convenience food products choose the right answer inside
the box.

Ready-to-cook foods Half-prepared foods

Ready-to-serve foods Ready-to-eat foods

1. Cupcakes______________________________

2. Frozen French Fries______________________

3. Burger ________________________________

4. Pre-cut vegetables _______________________

5. Canned food products ____________________

6. Hot dog ________________________________

7. Chilled yoghurt __________________________

8. Pre-cut meats___________________________

9. Microwavable food products_______________

10. Frozen pizza crust_______________________

11. Siopao ________________________________

12. Biscuit ________________________________

13. Coffee ________________________________

14. Frozen Ham____________________________

15. Ice cream _____________________________

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 1.4b
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Objective:
Given the set of ingredients, present a novel dessert dish prepared from convenience foods in
30 minutes or less. Time starts right after mise en place. ½ point deduction for each minute late.

Dessert prepared from Convenience Foods

Dessert
No. Judging Criteria Possible Points Actual Points
1 Sanitation and food Handling (proper
washing of hands, use of hand gloves, 0-10 points
hairnet, apron, face mask, chef jacket)
2 Mise en place/ organization 0-15 points
3 Culinary Techniques and Proper Execution 0-15 points
4 Proper Utilization of Ingredients 0-15 points
5 Timing/ Work Flow 0-15 points
6 Food plating (garnishes, food arrangement) 0-15 points
7 Taste 0-15 points
Total 100 points

(Based and adapted from Hong Kong International Culinary Classic 13, 2013)
Attached Photograph below: (top view and side views)

Recipe Card

Recipe name:
Product classification:
Recipe yield:
Portion size: Cooking/ Prep time:
Portion cost: Cooking temperature:
Ingredients Quantity Methods
(grams)

Price List

Ingredients Unit Price

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

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Assessment 1.4
Multiple Choices: Encircle or underline the letter of the correct answer.
1. It is the production of food from small quantity to considerable amount or vice versa.
a. Organization c.volume
b. Quantity food production d. mode of operator

2. It generates food output in enormous amount.

a. Organization c.volume
b. Quantity food production d. mode of operator

3. It is multifaceted and necessitates skilled and knowledgeable workforce in the different

aspects of food production.
a. Organization c.volume
b. Quantity food production d. mode of operator

4. It imposes certain standards and techniques.

a. Organization c.volume
b. Quantity food production d. mode of operator

5. These foods are partly processed food products made ready for the kitchen. The
products must however undergo the complete cooking process before it is ready to be
served.
a. Ready-to-eat c. Half-prepared
b. Ready-to-served d. ready-to-cook

6. These are food products that have been pre-prepared and made ready such that they
require only a short additional cooking time.
a. Ready-to-eat c. Half-prepared
b. Ready-to-served d. ready-to-cook

7. These are convenience food products that have already been completely cooked.
a. Ready-to-eat c. Half-prepared
b. Ready-to-served d. ready-to-cook

8. These are foods ready for consumption or eating simply removes from package.
a. Ready-to-eat c. Half-prepared
b. Ready-to-served d. ready-to-cook

9. This is a person involved in producing food in quantity.

a. Convenience foods c. Quantity cookery
b. Food production producer d. food production

10. These are food products prepared in different convenient ways that will suit the
immediate needs of food consumers.
a. Convenience foods c. Quantity cookery
b. Food production producer d. food production

Essay: Explain briefly

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1. What is the aim of quantity food production?

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2. What are the things to understand about quantity food production?

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MODULE 2: MANPOWER AND PRODUCTION PLANNING

Module Overview

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

It focuses on the manpower and production planning. In this module, you will be able to
appreciate production planning and control is the direction and coordination of the firm’s
material and physical facilities towards the attainment of pre-specified production goals in the
most efficient available ways. It involves planning routing, scheduling, dispatching, and
expediting to coordinate the movement of materials, machine, and manpower as to quantity,
quality, time and place.

Module Outline
Lesson 1. Manpower and production planning
 Manpower and production planning for quantity and institutional food
production planning (Samson and Borja, 2002)
 Requirements of an effective production staff
 Quantity production manpower requirement
 Production planning
 Quantity production manpower requirement
 Production planning

Lesson 2. Principles in recipe construction

 Four responsibilities of writing recipes
 Two basic parts of a recipe
 Rules in writing recipes
 Conversion of family sized recipes to quantity recipes

Lesson 3. Food estimation and quantification

 General principles on estimating food
 Portion size per person
 A few other menu planning tips ‘

Lesson 4. Review on weights and measures

 Two measurement system used in quantity food production
 Common English and Metric conversion/ equivalents

Module Learning Outcomes:

The learners demonstrate an understanding of;

a. Manpower and production planning
b. Principles in recipe construction
c. Food estimation and quantification
d. Review on weights and measure

LESSON 1: MANPOWER AND PRODUCTION PLANNING

Specific Objectives
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At the end of the lesson the student should be able to:

a. identify the high level competence and skills, personality quantities, personality traits,
b. conduct an interviews to the owner or manager of the food service establishment;
and
c. create a sample of food menu from a food service establishment, either local or
international.

Enormous amount of food to be produced entails the demand for manpower to do the job.

Manpower and Production Planning for Quantity and Institutional Food

Production Planning
1. A quantity manpower requirement refers to the qualifications, skills, knowledge,
characteristics and traits needed by a staff to fulfil the organization’s goal.

2. Quantitative manpower requirement refers to determining the number of staff needed to

handle the work with the highest degree of efficiency but at the same time minimizing
stress and strain in the work area.
Requirements of an effective production staff
1. High level competence and skills
a. Culinary and technical skills
b. Communication and social skills
c. Learning and adapting skills
d. Management skills

2. Physical Qualities
a. Excellent physical health
b. Good grooming
c. Endurance

3. Personality Traits
a. Customer/ Service Oriented (courteous, hospitable, friendly, warm)
b. Team oriented (work well in a group)
c. Efficient and Organized
d. Self-motivated
e. Self-disciplined
f. Quality oriented
g. Loyalty, honesty, dependability, and punctuality

QUANTITATIVE PRODUCTION MANPOWER REQUIREMENT

Factors affecting the Quantitative Manpower Requirements:
1. Job description and workload refers to specific duties, responsibilities, purpose, scope, and
working conditions of a task in conjunction with the job’s title, name or designation of the
culinary staff.

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2. Sales Volume refers to the number of food outputs sold in average operations of a food
service institution in a specific period. This can be done thought several ways.
a. Dining room customer tally (manual). Here the dining room manager counts and
records the number of customers seated in the dining room per hour.
b. Guest order tally (manual). Guest checks are time stamped in the kitchen as the
order is given.
c. Cashier tally (manual), the cashier simply keeps a tally of the guest check as it is
settled.
d. MIS (Management Information System) (Automated). Much software today like
MICROS offer alternative and automated solutions to keeping track of customer
information.

3. Type and Rate of Service refers to the type of food service (Russian food service, American
food service) and monetary equipment of the food service rendered. It determines the number
and skills of food production staff needed.
4. Equipment refers to the machines and tools used in the food production operation from
kitchen to dining areas. It determines the number and skills of food production staff needed.
5. Layout refers to the physical dimension and set-up of the food production working stations
and service areas.
6. Production method and menu refers to the preparation and cooking method used based on
the food menu offered by a food service establishment.
7. Hours of operation refer to the time of food production operation that also determines the
numbers and frequency of meals prepared and served.
8. Staff needs refers to the number and skills of kitchen and dining staff needed based on the
type of food service, equipment, layout, food production method, food menu offered and hours
of operation.

PRODUCTION PLANNING
Two aspects of Production Planning (Samson and Borja, 2002):
1. Menu planning entails differentiating the various types of food menus from each other
and the different components and considerations in engineering the food menu.
Important Factors to Consider in Food Menu Planning

 Customer Profile
 Cost and Price
 Service Time
 Supply
 Kitchen staff, plant, and equipment
 Balance
2. Determination of the production quantities needed by the food service establishment.
Elements of Determining the Quantity Production Requirement:

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 Maintaining sales history- involves recording the sales of items per day and
determining the relative popularity of the different dishes in the menu (popularity
index)
 Forecasting portion sales- means using past experiences present data and
intuition to predict what is likely to occur in the future.
 Determine production quantity- is determining the final amount needed to be
produced by looking at the amount of the products still on hand based on the
forecasted amount.

TYPES OF MENU
1. Ala carte menu is a food menu with dishes separately priced.
2. Table d’hôte menu offers limited sets of dishes for certain meal at a fixed price.
3. Cycle menu is a food menu with a list of different menus per meal for each day in a
week or different menu for each week in a month and is repeated in another period of
time.
4. Selective menu offers choices of beverage and desserts for a set of entree under a
fixed price
5. Fixed menu offers menu for different occasions predetermined by the client.
Samples are provided in the succeeding pages so one will have a more concrete idea of the
distinctions of the menus and menu cards in real existing food establishments using it.
A La carte Menu

Photo Source: QuickBooks Docstoc, 2011

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Table D’hôte Menu

Photo Source: QuickBooks Docstoc, 2009)

Cycle Menu

Photo Source: CACFP Menus, 2014

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 2.1a
Identification: Write the correct answer on the space provided.
_____________1.It is determining the final amount needed to be produced by looking at the
amount of the products still on hand based on the forecasted amount.
_____________2.It is a manpower requirement that refers to the qualifications, skills,
knowledge, characteristics and traits needed by a staff to fulfil the organization’s goal.
_____________3.It is a manpower requirement that refers to determining the number of staff
needed to handle the work with the highest degree of efficiency but at the same time minimizing
stress and strain in the work area.
_____________4.It means using past experiences, present data and intuition to predict what is
likely to occur in the future.
_____________5.it involves recording the sales of items per day and determining the relative
popularity of the different dishes in the menu (popularity index)
Matching Type: Match column A with column B. Write the letters on the space provided before
the numbers.
Column A Column B
____1. Efficient and Organized a. high level competence and skills
____2. Culinary and Technical skills b. physical qualities
____3. Endurance c. personal traits
____4. Communication and social skills
____5. Self- disciplined
____6. Learning and adapting skills
____7. Good grooming
____8. Management skills
____9. Excellent physical health
____10. Quality oriented
____11. Costumer/ Service Oriented
(courteous, hospitable, friendly, warm)
____12. Team oriented (works well in a group)
____13. Self- motivated
____14. Loyalty, honesty, dependability, and
punctuality
____15. Time management

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.1b
Direction: Look for a food service institution and conduct an interview. Seek for permission
from the manager or owner of the food service establishment to secure the information asked
below. You may also ask someone who have been employed in that food service institution.

Name of Food Establishment:

Name of Owner/s:
Address:
Contact No.:
Hours of Operation:

Menu:

Job and Job Descriptions/ Workload:

Type and Rate of Service:

Equipment:

Layout:

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i-Link College of Science and Technology, Inc. QUANTITY COOKERY

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.1c
Direction: Look for establishments and conduct interviews. Seek for permission from the
managers or owners of the food service establishments to secure the information asked below.
You may also ask someone who has been employed in those establishments.

Type of Number of Meal Number of Food

Establishment Portion Served a Type of Menu Production Staff
day (supervisor, cook, helper,
dietician)
Small-scale __Breakfast O A la carte menu
restaurant (name): __Morning Snack
O Cycle menu
__Lunch
__Afternoon Snack
O Fixed menu
__Dinner O Table d’hôte menu
__Midnight Snack O Selective menu
O Others, please specify
Hospital Food __Breakfast O A la carte menu
Service (name): __Morning Snack
O Cycle menu
__Lunch
__Afternoon Snack
O Fixed menu
__Dinner O Table d’hôte menu
__Midnight Snack O Selective menu
O Others, please specify
School Food __Breakfast O A la carte menu
Service (name): __Morning Snack
O Cycle menu
__Lunch
__Afternoon Snack
O Fixed menu
__Dinner O Table d’hôte menu
__Midnight Snack O Selective menu
O Others, please specify
Coffee Shop __Breakfast O A la carte menu
(name): __Morning Snack
O Cycle menu
__Lunch
__Afternoon Snack
O Fixed menu
__Dinner O Table d’hôte menu
__Midnight Snack O Selective menu
O Others, please specify
Industrial Cafeteria __Breakfast O A la carte menu
(name): __Morning Snack
O Cycle menu
__Lunch
__Afternoon Snack
O Fixed menu
__Dinner O Table d’hôte menu
__Midnight Snack O Selective menu
O Others, please specify
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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.1d
Direction: Draw or paste a sample of food menu from a food service establishment, either local
or international.
A LA CARTE MENU

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Direction: Draw or paste a sample of food menu from a food service establishment, either local
or international.
TABLE D’HOTE MENU

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Direction: Draw or paste a sample of food menu from a food service establishment, either local
or international.
CYCLE MENU

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LESSON 2: PRINCIPLES IN RECIPE CONSTRUCTION

Specific Objectives
At the end of the lesson the student should be able to:
a. determine the different components of a recipe,
b. list the responsibilities in writing recipes, parts of a recipe, characteristics of an ideal
recipe, and rules in writing recipe ingredients and methods, and conversion of family
sized recipes to quantity recipes.

Four Responsibilities of Writing Recipes

1. It must be complete
2. It must be simple and clear
3. It must be doable

Two Basic Parts of a Recipe:

1. Ingredients
2. Method/ procedure/ Direction

Rules in Writing Recipes by

Rachel Chipeco Fajardo (1977)

Ingredients
1. List all ingredients with measurements in the order used.
2. Do not abbreviate except when necessary to save space.
3. Give amounts of ingredients in the easiest measurement, like ¼ cup instead of four
tablespoons.
4. Use weights instead of measure when it is helpful as in uncooked foods. For canned
products, use measures.
5. Specify type of products.
6. When an ingredient is modified, give the measurement exactly.
7. Safeguard a recipe by giving the exact names of products used.
8. For baking powder, specify amount with type.

Methods
1. Use short sentences and make directions clear and simple.

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2. Give word pictures.

3. Without being wordy, use the methods for combining or cooking that represents best
accepted procedures.
4. Follow the most efficient sequence of work avoid need for extra utensils.
5. Specify sizes of baking pans or casseroles.
6. Try to give both general and specific tests for temperatures.
7. For the yield, give the number and size of servings to expect or the total measure.

Accuracy
1. Read over the edited recipe.
2. Recheck the ingredients, amounts, and methods. Recheck the order of the listed
ingredients and against omissions in temperatures, times, yields, etc.
3. With every typing of the recipe, read the new copy carefully against former copy.
4. If recipes are printed, proof-read at least twice.

Recipe Patterns/ Forms (Fajardo, 1977) are:

1. The Standard Form presents all the ingredients first, succeed by the preparation
procedure.
2. The Action Form merges narrative form and action form into one by listing
measurement, ingredients, and procedure of preparation in three columns.
3. The Narrative Form describes the procedure of preparation together with the
measurement and ingredients used in the recipe.

Conversion of Family Sized Recipes to Quality Recipes (Fajardo, 1977)

1. Select and evaluate a basic recipe as to its adaptability to your operation.
2. No family-sized recipe is increased until it is first made up in its original amount.
3. All measurements must be transposed into weights. Use weight scales, measuring
spoons, one-cup measure, and one-quart measure.
4. Before actual work begins, check over the tools and equipment to be used to obtain
accuracy.
5. If possible, make up for quantity gradually.
6. On the day the recipe is to be made, supervisor must be on hand to work step by step
with the cook, baker, or salad, maker and careful records should be made of each step.

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7. Evaluate the finished product with the original recipe. The enlarged recipe must preserve
the original flavor, appearance and texture of the product.
8. Recipe quantities vary, depending upon the needs of the operation. It is more practical to
standardize the quantity to the pan in which it is cooked or baked or to the can size
rather than to a definite number of servings.

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.2a
Directions: Locate the different component of the given recipe by breaking it down into parts.
Write your answer in the scrolls provided.

Thai Beef and Vegetables in Oyster Sauce

An exotic blend of cumin and coriander complements the beef and vegetables, cooked very
briefly the stir-fried way. Oyster sauce provides the flavor which is truly oriented.

PORTION SZE: APROX, 200 GRAMS

YEILD: 6 SERVINGS
INGREDIENTS MEASURE WEIGHT PROCEDURES

Sirloin steak 500 g Slice thinly, and then cut into strips.
Cooking oil 2 Tbsp 26 g Heat oil a work, then fry beet strips over
high heat for 5 minutes or until cooked.
Cumin, ground ¼ tsp 2g Stir in the spices and cook for 1 minute.
Coriander, ground ¼ tsp 2g
Young corn 200 g Add the vegetables
Bamboo shoots 150 g
Cowpeas (sitsaro) 200 g
Oyster sauce 2 Tbsp Stir in the oyster sauce, brown sugar and
beef stock. Bring to a boil.
Brown sugar 2 tsp 8g
Beef stock ½ cup
Cornstarch 1 tsp 3g Dissolve cornstarch in fish sauce.
Fish sauce 1 tbsp Stir mixture into the pan, cooking until the
sauce thickens.
Wansoy leaves 5g Garnish with wansoy leaves.

Recipe Source: Jaraza, A., Aquino, C. and Jaraza, H. (1998) Filipino Kitchen Library Asian
Cooking Book Three (Hong Kong: Books for Pleasure, Inc.), page 93

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Recipe Name:

Portion Size: Yield:

Cooking Temperature: Cooking/ Prep Time:

Ingredient Quantity:

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Preparation Procedures:

Name: Date:
Course/ Year/ Section: Score:
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Teacher:

Assessment 2.2 b
Fill in the blanks. Write the suitable and correct word/s that will complete the statements.
1. Recipe is a record of specific __________________ in preparing the list of ingredients in
order to produce a dish.
2. List all ingredients with measurements in the ________________ used.
3. Do not _______________ except when necessary to save space.
4. Give amounts of ingredients in the easiest __________________.
5. Use ________________ instead of measure when it is helpful as in uncooked foods.
6. Specify ____________________ of products.
7. Safeguard a recipe by giving the exact _________________ of products used.
8. Use _______________ sentences and make directions clear and simple.
9. Follow the most efficient sequence of work avoid need for extra _______________.
10. Specify __________________ of baking pans or casseroles.
11. Try to give both general and specific tests for ________________ of products used.
12. For the yield, give the number and size of ________________ to expect or the total
measure.
13. Recheck the ingredients, amounts, and _________________.
14. Recheck the order of the listed ingredients and against ________________ in
temperature, time, yield, etc.
15. With every typing of the recipe, read the new copy carefully against ____________
copy.
16. If recipes are to be printed, proof-read at least ____________________.
17. Select and evaluate a basic recipe as to its ________________ to one’s operation.
18. All measurements must be ____________ into weights.
19. Before actual work begins, check over the tools and equipment to be used to obtain
_______________.
20. If possible, make up for quantity _____________________.
21. On the day the recipe is to be made, supervisor must be on hand to work step by step
with the cook, baker, or salad maker and careful ____________ should be made of each
step.
22. Evaluate the finished _____________ with original recipe.
23. The enlarged recipe must _______________ the original flavor, appearance and texture
of the product.
24. Recipe quantities vary, depending upon the _______________ of the operation
25. It is more practical to standardized the quantity to the ______________ in which it is
cooked or baked or to the can size rather than to a definite number of servings.

Enumeration: List the following in any order.

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Responsibilities of Writing Recipes

1.
2.
Major Parts of a Recipe
3.
4.
Characteristics of an Ideal Recipe
5.
6.
7.
Recipe Patterns/ Forms
8.
9.
10.

LESSON 3: FOOD ESTIMATION AND QUANTIFICATION

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Specific Objectives
At the end of the lesson the student should be able to:
a. identify and explain food estimation, food quantification, food photographs, an food
models/ replicas; and
b. determines factors that come into play when planning food, tools for estimating food, and
factors which influence portion size.

Food estimation is a calculation of the value, size, number or amount of food or meal to
be prepared to a specific number of people. (Longman Dictionary of Contemporary English)

The most challenging component in planning any form of gatherings would involve
deciding how much food one will need to serve to specific number of guests (Pilato, 2013).

Many factors come into play when one makes plans including (Pilato, 2013): the length
of the partly, (2) the type of food will be serving, (3) the composition of men, women and
children in a group, (4) the richness of the food one plan to serve, and (5) the time of the party.

General principles on estimating food (Pilato, 2013)

1. Always round up the estimates, do not round them down.
2. Anticipate which food selections will be most popular and serve more of them than the
general portion guidelines suggest. For example, shellfish appetizers are always
popular, so serve as much as one’s budget allows.
3. The more choices one offer, the smaller the calculation of individual portion size should
be.
4. It is said that one can assume the guests will taste everything on a buffet, but the tastes
will be small. However, overall consumption per individual will be greater than if there
were fewer choices.
5. Add “bulk” items to the menu. For a sit-down dinner have plenty of bread to fill in any
hungry spots. When hosting cocktail party, nuts, olives, pretzels, etc. Provide a little
extra security that will have enough for all but requires no extra work.

Here are basic guidelines for individual serving sizes of various foods (Pilato, 2013)
Multiply these estimates by the number of guests and, once again, always round up the
estimates.

PORTION SIZE PER PERSON

Hors D’oeuvres
6 bites when preceding a meal.
4-6 bites per hour when hors d’oeuvres are the meal.
The longer the party and the larger the guest list, the greater the number of selections
one should offer.
The Main Meal

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Poultry, meat or fish- 6 ounces (170.09 grams) when one have one main dish, 8
ounces (226.79 grams) when one offers two or more main courses.
Rice, grains- 1.5 ounces (42.52 grams) as a side dish, 2 ounces (56.69 grams) in a
main dish such as risotto.
Potatoes- 5 ounces (141.74 grams)
Vegetables- 4 ounces (113.39 grams)
Beans- 2 ounces (56.69 grams) as a side dish
Pasta – 2 ounces (56.69 grams) for a side dish, 3 ounces (85.04 grams) for a first
course, 4 ounces (113.39 grams) for a main dish
Green Salad- 1 ounce (28.34 grams) undresses weight

Desserts
1 slice cake, tart or pastry
4 ounces (113.39 grams) creamy dessert such as pudding or mousse
5 ounces (141.74 grams) ice cream
When serving two of the above, reduce each by a little less than half.

A Few Other Menu Planning Tips (Pilato, 2013):

1. Do not repeat a main ingredient. For example, do not serve a shrimp appetizer and
shrimp main dish.
2. Consider the colors of the food that will be served together and make sure there is
variety.
3. Offer both hot and cold foods on a buffet.
4. Mix textures such as a crisp potato galette served with a soft vegetable puree as side
dishes.

Food quantification is the act of determining or expressing the quantity of food to be prepared.

By tradition, the weighing of food in cooking is more widespread in the UK compared

to the US and Australia, where the use of cups and spoons in cooking is more common. The
use of household measures to estimate intake may be particularly difficult for individuals who
do not use household measures in food preparation. Extensive variation has been shown in
individual ability to undertake this task has been shown in individual ability to undertake this task
has been shown to be independent on age, body weight, social status and gender but do vary
with the type and size of food (Young and Nestle, 2002; Young and Nestle, 1995).

Tools are available to assist the individual with this task including food photographs (2
dimensional), food replicas (3 dimensional) and food models (3 dimensional).

As an alternative to weighing all foods, average portion sizes for a given population may
be used.

Three factors which influence portion size estimation (Rutishauser and Black, 2002):

1. Food characteristics
Food of indeterminate shape tend to be associated with larger errors and liquids with
smaller errors; otherwise there are no consistent observation Larger portion sizes
appear more difficult to measure than small portion sizes.

2. Visual aids
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Household measures (e.g. spoon sizes) may be associated with considerable error.
Food models may be more reliable than household measures but often only one size is
available so introducing bias as individuals report portions which agree with the models
available.
The range of portion sizes available may influence the estimates. Graduated food
models and two-dimensional pictures may be as helpful as three-dimensional models.
Multiple photographs seem to result in more accurate estimates. Providing scale in the
picture is helpful.

3. Individuals
Portion size estimation is difficult for children and adults.
Women have on occasions been shown to provide better estimates than men; this is
likely due to their greater role in food preparation.
There is considerable debate as to whether the addition of portion sizes is helpful in a
food frequency questionnaire; it may be that respondents take no heed and/or are
unable to make the necessary mental calculations if they routinely consume a particular
food in a different amount.

Food photographs are the most commonly used tool to assist the estimation of portion
sizes (Gibson, 2005).

There are three main skills involved with the estimation of portion sizes using photographs;

1. Perception, the individual’s ability to relate an amount of food, which is present in reality
to an amount depicted in a photograph:
2. Conceptualization, the ability of an individual to make a mental construction of an
amount which is not present in reality and to relate that to a photograph; and
3. Memory, which affects the precision of the conceptualization process (Nelson et al,
1994).

Photographs that depict a portion (amount consumed), or a serving size (amount

serve), are typically presented as a series of graduated photographs for each food item, bound
together in an atlas (Gibson, 2005).

Food models/ replicas are three-dimensional food imitations made of glass, plastic, or
clay that is: (1) displayed for marketing/ selling purposes; and (2) provided as pattern for food
portioning and serving. Singapore uses clay replicas while Japan uses plastic models.

Graduated Food Models

Canada was one of the first countries to use a collection of three-dimensional graduated
food models in its National Nutrition Survey (Gibson, 2005). Portion-size estimates are
particularly difficult because of the irregular shape of cuts of meats and wide variation in
thickness (Gibson, 2005)

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.3 a
SCRAMBLE WORDS.
Direction: Write the correct answer in the space provided and give the short definition
of its given word.
________________1.OGHPSORPTHA

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

________________2. EDSMLO

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

________________3. INATMSOTEI

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

________________4. ICSERPLA

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

________________5. 0IAIUFQNTCNIAT

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.3b
Direction: Read and analyze the given question and write your answer below the
question.
1. What factor those come into play when plating food?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

2. What tools used for estimating food? It is necessary to use the tools when
estimating food?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

3. Which factors influence portion size?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 2.3
Fill in the Blanks. Write the suitable and correct word/s that will complete the
statements.
1. Always round _______________ the estimates, do not round them down.
2. Anticipate which food selections will be most ___________ and serve more of them than
the general portion guidelines suggest.
3. The more choices one offer, the _____________ the calculation of individual portion size
should be.
4. It is said that one can assume the guests will taste ______________ on a buffet, but the
taste will be small.
5. Overall consumption per individual will be greater than if there were ____________
choices.
6. Add ______________ items to the menu.
7. Do not _________________ a main ingredient.
8. Consider the _______________ of the food that will be served together and make sure
there is variety
9. Offer both hot and ______________ foods on a buffet.
10. Mix ______________ such as a crisp potato galette served with a soft vegetable puree
as side dishes.

Matching Type. Match column A with column B by writing the letters on the space provided.

Column A Column B
1. Individual’s ability to relate an amount of food a. Conceptualization
2. Calculate of the value, size, number or amount of b. Food estimation
food or meal to be prepared.
3. The act of discovering, determining or expressing the c. Memory
quantity of food to be prepared.
4. Affects the precision of the conceptualization d. Food photographs
process.
5. Most commonly used tool to assist the estimation of e. Food quantification
portion sizes.
6. The ability of an individual to make a mental f. Perception ;
construction of an amount which is not present in
reality.
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LESSON 4: REVIEW ON WEIGHTS AND MEASURES

Specific Objectives
At the end of the lesson the student should be able to:
a. perform conversions of Metric and English measurements,
b. enumerate the common English and Metric conversion/ equivalents; and
c. perform computation and conversion units.

The careful use of weight and measure is very important in quantity and institutional food
production. Such cautions use assures not only uniform products but also saves on material
cost.

TWO MEASUREMENT SYSTEM USED IN QUANTITY FOOD PRODUCTION:

1. Metric system is a decimal system of units based on the meter as a unit length, the
kilogram as a unit mass, and the second as a unit time. (The American Heritage
Dictionary of the English Language)
2. English system is the foot-pound-second system of measurement. (Ramdom House
Kernerman Webster’s College Dictionary)

COMMON ENGLISH AND METRIC CONVERTIONS/ EQUIVALENTS:

Gallon Conversion
1 gallon 1 gal.= 128 oz.
4 quarts 1 qt. = 32 oz.
8 pints 1 pt. = 16 oz.
16 cups 1 cup = 8 oz.

Solid Measurement
1 pinch = 1/8t. (Approximately)
1 cup = 16 t
1T =3t
1T = 15 ml. = 15 g. Temperature
1t = 5 ml. = 5 g. Conversion
°C= (°F-32)
Weight Measurement 1.8
1 pound = 16 oz. °F= (1.8 X °C) +32
1 ounce (oz.) = 28.35 grams
1 pound = 454 grams
2.2 pounds = 1. Kilogram (kg)
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Liquid Measurement
0.946 quart = 1 liters
1 pint = 2 cups
1 pint = 480 ml.
1 cup = 240 ml.

Metric Conversion
1 liter = 1000 ml.
1 centiliter = 100 ml.
1 deciliter = 10 ml.
1 kilogram = 1000 grams
1 centigram = 100 grams
1 decigram = 10 grams
1 gram = 1 ml.

Note: conversion of English of Metric System may vary depending on the ingredients being
used.

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 2.4a
Directions: Convert the given numbers. Show the equivalents and computations made for each
item.
1. 28 pounds convert to kilograms =

2. 31 tablespoons convert to teaspoons=

3. 60 quarts convert to millilitres=

4. 16 gallons convert to cups=

5. 29 cups covert to Liters=

6. 12 gallons convert to pins=

7. 4000 grams convert to pounds=

8. 75 kilograms convert to grams=

9. 200 F convert to C=

10. 120 C convert to F=

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 2.4

Fill in the blacks: Write the equivalent figure asked in each item.
1 cup Tablespoons _____ Grams _____ Ounce _______
1 tablespoon Teaspoon _____ Grams _____ Milliliter _______
1 kilogram Grams ______ Pounds _____ Cups _______
1 gallon Cups ______ Quarts _____ Pints _______
1 pound Grams _____ Ounce _____ Cups _______
1 Litre Milliliter _____ Quarts _____ Grams _______

Computations: Convert the given numbers. Show the equivalents and computations
made for each item.

1. 43 pounds convert to kilograms=

2. 75 tablespoons convert to teaspoons=

3. 39 quarts convert to millilitres=

4. 24 gallons convert to cups=

5. 58 cups convert to Liters =

6. 83 gallons convert to pints=

7. 7000 grams convert to pounds=

8. 94 kilograms convert to grams=

9. 300 F convert to C=

10. 220 C convert to F=

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MODULE 3: CONSTRUCTION OF LARGE QUANTITY RECIPES

Module Overview

Module 3 introduces you to construction of large quantity recipes. You will learn the
needs and appropriate interventions when attending to various kinds of clientele: an individual, a
group, a community, or a certain organization. You will also learn how to respond to the various
interests and needs of a wide audience, whether it may be a present concern or a future
undertaking.

Module Outline:
Lesson 1: Construction of large quantity recipes
 Tips for planning large quantity recipes
 Tips for preparing make-ahead dishes for large quantity
 Safety tips for large quantity food
 Recipe card format for large quantity recipes

Lesson 2: Recipe development and standardization

 The rationale behind recipe development
 Recipe standardization
 Recipe standardization process
 Parts of a standardized recipe card
 Important information found in standardized recipe card
 Adjusting yield

Lesson 3: Recipe quantification

 Two ways to quantify a recipe.

Module Outcomes: At the end of the module students are expected to comprehend the
concepts of the following:
a. Construction of large quantity recipes
b. Recipe development and standardization
c. Recipe quantification

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LESSON 1: CONSTRUCTION OF LARGE QUANTITY RECIPES

Specific Objectives
At the end of the lesson the student should be able to;
a. explain the tips for planning, preparing make-ahead dishes, and safety tips for
producing large quantity food; and
b. create the ways to prepare recipe card for large quantity recipes.

Cooking for a huge group is an overwhelming challenge. Here are some few tips that will
provide guide in the construction of large quantity recipes.

TIPS FOR PLANNING LARGE QUANTITY RECIPES (Hudson, 2013)

1. Hosting a meal for a big group is an admirable job to do that requires advance planning.
Failure to make needed preparation prematurely result to disappointment and complete
disaster.
2. There is a need to be practical about one’s skills to prepare food. Knowing the capability
to perform different cooking techniques will contribute to the success of the preparation
of a large meal.
3. It is safer to prepare recipes that one frequently cook because of familiarity with
ingredients, procedure, and knowledge to use specific kitchen equipment.
4. One should also take into account the appropriateness of the food to the occasion.
5. Budget, preparation time, number, and type of diners are very essential concern in large
quantity food production.

TIPS FOR PREPARING MAKE-AHEAD DISHES FOR LARGE QUANTITY:

1. Use good quality ingredients in preparing make-ahead dishes for large quantity (Bastin,
2007).
2. Prepare casserole and one-dish meals that are simple to set up, offer variety and great
flavor, and stand up well to freezing and reheating (Bastin, 2007).
3. Food can last for at least five days when covered tightly and stored in the fridge.
Examples are caramelized onions, roasted vegetables, cooked chicken stock, meatballs,
lasagne, chai tea syrup, homemade bloody Mary mix, muhammara, hummus, pesto,
Mac n’ cheese, lentil soup and beef stew. (Eisenpress, 2013).
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SAFETY TIPS FOR LARGE QUANTITY FOOD (Flippone, 2013)

1. The most important consideration when feeding a crowd is proper safety measures. No
one would not want to make anyone sick at that potluck dinner or party. Cleanliness is
paramount.
2. When cooking large batches of food, it is important that foods are cooked thoroughly all
the way through.
3. Once foods are cooked, one must be prepared to hold hot foods at the proper
temperature so that bacteria do not begin to grow. This is especially important with
poultry recipes.
4. If transporting food, one must think ahead to keep hot foods hot and cold foods cold for
the duration of the trip and during the serving period.

RECIPE CARD FORMAT FOR LARGE QUANTITY RECIPES:

1. Place the name of the product in the center of the card or sheet preferably capitalized.
2. The classification may be included in the top right corner.
3. Place the yield (number of servings) in the upper left-hand corner and perhaps the
portion size. The portion size may be given in weight or measure (or both), depending on
the product.
4. Give the type of pan below the yield. When necessary for clarity, include the
measurement. Give the largest measurement first. Capitalize the first letter of Yield and
Pan. It may be helpful also to give the total batch weight or volume.
5. Place the temperature in Fahrenheit (F) in the upper right corner with the baking time
below. The small “0” for degrees is no longer used. Abbreviate, and capitalize the first
letter of Temperature, Time, Hour and Minute.
6. List the ingredients in the order of their use. Capitalize the first letter of each ingredient;
also brand names, the amounts of the ingredients are usually abbreviated. When
possible, give both weights and measures. Weights are more accurate than measures
except for quantities of less than one tablespoon.

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.1a
Direction: Explain of what have you understand/ learn in tips for planning, preparing
make-ahead dishes, and safety tips for producing large quantity food.

1. Tips for planning large quantity recipes.

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. Tips for preparing make-ahead dishes for large quantity.

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3. Safety tips for producing large quantity food.

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.1b
Direction: Fill up the box below by following the instructions below.

1. Place the name of the product in the center of the card or sheet- preferably capitalized.
2. The classification may be included in the top right corner.
3. Place the yield (number of servings) in the upper left-hand corner and perhaps
the portion size. The portion size may be given in weight or measure (o both),
depending on the product.
4. Give the type of pan below the yield. When necessary for clarity, include the
measurement. Give the largest measurement first. Capitalize the first letter of
Yield and Pan. It may be helpful also to give the total batch weight or volume.
5. Place the temperature in Fahrenheit (F) in the upper right corner with the baking
time below/ the small “0” for degrees is no longer use. Abbreviate, and capitalize
the first letter of Temperature, Time, Hour and Minute.
6. List the ingredients in the order of their use. Capitalize the first letter of each
ingredients; also brand names. The amounts of the ingredients are usually
abbreviated. When possible, give both weights and measures. Weights are more
accurate than measures except for quantities of less than one tablespoon.

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 3.1
Fill in the blanks: Write the suitable and correct word/s that will complete the
statement.
Duration Frequently Quality Safety Thoroughly
Casserole
Tightly Planning Diners Occasion Period Budget
Temperature Time Skills

1. Hosting a meal for a big group is an admirable job to do that requires advance
_____________.
2. There is a need to be practical about one’s _____________ to prepare food.
3. It is safer to prepare recipes that one ________________ cook because of familiarity
with the ingredients, procedure, and knowledge to use specific kitchen equipment.
4. One should also take into account the appropriateness of the food to the____________.
5. _____________, preparation _______________, number, and type of _____________
are very essential concern in large quantity food production.
6. Use good ______________ ingredients in preparing make-ahead dishes for large
quantity.
7. Prepare _____________ and one-dish meals that are simple to set up, offer variety and
great flavor, and stand up well to freezing and reheating.
8. Food can last for at least five days when covered ______________ and store in the
fridge.
9. The most important consideration when feeding a crowd is proper _____________
measures.
10. When cooking large batches of food, it is important that foods are cooked
__________________ all the way through.
11. Once foods are cooked, one must be prepared to hold hot foods at the proper
_________________ so that bacteria do not begin to grow.
12. If transporting food, one must think ahead to keep hot foods hot and cold foods cold for
the _____________ of the trip and during the serving__________________.

Compose a Recipe: Fill up the box by following the instructions below.

1. Place the name of the product in the center of the card or sheet- preferably capitalized.
2. The classification may be included in the top right corner.
3. Place the yield (number of servings) in the upper left-hand corner and perhaps the
portion size. The portion size may be given in weight or measure (or both), depending on
the product.

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4. Give the type of pan below the yield. When necessary for clarity, include the
measurement. Give the largest measurement first. Capitalized the first letter of Yield and
Pan. It may be helpful also to give the total batch weight or volume.
5. Place the temperature in Fahrenheit (F) in the upper right corner with the baking time
below. The small “0” for degrees is no longer used. Abbreviate, and capitalize the first
letter of Temperature, Time, Hour and Minute.
6. List the ingredients in the order of their use. Capitalize the first letter of each ingredients;
also brand names. The amounts of the ingredients are usually abbreviated. When
possible, give both weights and measures. Weights are more accurate than measures
except for quantities of less than one tablespoon.

LESSON 2: RECIPE DEVELOPMENT AND STANDARDIZATION

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Specific Objectives
At the end of the lesson the student should be able to:
a. create the recipe development process in appetizer, main dish, dessert and
beverage ; and
b. determine the qualities and benefits of standardized recipe.

The Rational Behind Recipe Development (Samson and Borja, 2002)

Recipe Development

Response to market trends Response to changes in food

And changes ingredients and equipments

Operational efficiency Cost efficiency

Reasons behind the need for constant recipe development

The Recipe Development Process (Samson and Bora, 2002)

1. Development the recipe ingredients.

2. Development methods and procedures.
3. Development packaging and serving presentation.
4. Development a marketable name.
5. Standardize the recipe.

Standardized recipes are recipes that have been tested and revised to repeatedly produce
good results. They ensure that the productions of products are consistent and successful
(Samson and Borja, 2002).

Qualities of a Standardized Recipe

1. Tried and Tested

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2. Uniform product results

3. Standard yield/ portion size product
4. Written in a standard format

Benefits of a Standardized Recipe

1. Guesswork is replaced by accuracy.

2. Customers are assured of consistently high quality products.
3. Easier to cost,
4. Easier to train workers
5. Minimizes left-over and waste.
6. Avoids dependence on any personnel.
7. Requires less time for mise-en-place and preparation.
8. Facilitate control.

Recipe Standardization

 Start with the development of a recipe idea or an old existing recipe with careful
consideration of the ingredients, procedure, and techniques.
 Recipe developed must be tested. Testing requires evaluating the flavor, color,
texture and appearance of the finished product usually done thought taste panel
testing.

Members of the panel must:

 Possess good taste standards

 Can tell taste well
 Have knowledge of food production and their service
 Do not have colds, emotional disturbances, and fatigue
 Different ages and sexes
 Use objectively measurable criteria and well designed score sheets.
 Judge the product under conditions where it is normally to be consumed or eaten
 Recommendations are considered and the recipe measurements are adjusted
accordingly.
 The recipe is re-tested.

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 If the end product is still not according to the set standards the testing and adjustment is
repeated until the standard set is reached.

Recipe Standardization Process:

1. Develop recipe (ingredients, methods and procedures, packaging and presentation,
name).
2. Test recipe (flavor, color, texture, presentation, practically, procedures and methods,
yield)
3. Adjust recipe
4. Retest recipe
5. Adjust yield
6. Fix in a standardized recipe format

The most crucial part in the recipe development is meeting the standard of consistency.
By the time a recipe has reached this standard, the yield of the recipe should be: (1)
modified to the regular production yield by the operations; and (2) be written in standard
format through the use of a standardized recipe card. (Samson and Borja, 2002)

New Recipe Idea Old

Recipe

Ingredients Develop recipe

Methods and procedures Flavor
Packaging and presentation Test recipe Taste
Name Odor
Test recipe Color
Texture
Adjust recipe Presentation
Recipe Development Practicality
And Retest recipe Procedures
Standardization Process And methods
Fix in a Standard Yield
By Samson and Borja, 2002 Recipe Format

Advantages of Using Standardized Recipes (ESC- 20, 2013):

1. Quality Control
2. Portion Control
3. No Substitutions
4. Cost Control
5. Time Savings
6. Inventory Control
7. Consistent Results

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PARTS OF A STANDARDIZED RECIPE CARD

Standardized Recipe Card

Recipe File Number: Recipe Yield:
Recipe Name: Portion size:
Product Classification: Cooking Time:
Date Revise: Cooking Temperature:
Ingredients Quantity Methods

Important Information Found in a Standardized Recipe Card (Samson and Borja, 2002):
1. Recipe file number
2. Recipe name
3. Product classification
4. Date revised
5. Recipe yield
6. Portion size
7. Cooking time
8. Cooking temperature
9. Ingredients
10. Measure/ Quantity
11. Procedure and methods

Steps in Using a Recipe (ESC-20, 2013):

1. Study the recipe carefully.
2. Understand all the terms and definitions. Ask questions to clarify them.
3. Check the yield, temperature, and cooking time.
4. Assemble, in order of use, all tools, utensils, and equipment needed.
5. Do the necessary pre-preparation steps, such as greasing pans, washing and cutting
vegetables, preheating the oven, etc.
6. Measure or weight each ingredient needed.
7. Follow the steps in the recipe exactly and never leave out a step.
8. Time the cooking period for all cooked foods accurately.

Adjusting Yield
Adjusting the common production yield required by the operations is done by computing for the
conversion factor given by the formula:
Recipe Conversion Factor = Desired Yield / Current Yield

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Current yield or recipe yield is the final product amount produced by the recipe being tested.
Desired yield or production requirement is the amount that the operations usually require or is
capable to produce in one batch.
Recipe conversion factor is the resulting quotient that is multiplied with the quantity of the other
ingredients in the recipe to adjust it.
Sample computation of yield adjustment:
Recipe yield (current yield): 2 servings/ 147.5 g
Production requirement (desired yield): 15 servings per batch
Recipe conversion factor = desired yield/ current yield
= 15 serving per batch/ 2 servings
= 7.5

Standardized recipe yield: 15 servings

Ingredients for Original Factors Standardized Recipe

Breaded Fish Fillet Quantity Quantity
Fish fillet 200g 7.5 (200 g x 7.5) 1500 g
Bread crumbs 62.5g 7.5 (62.5g x 7.5) 468.75 g
Calamansi juice 15 g 7.5 (15 g x 7.5) 112.5 g
Fresh eggs 8g 7.5 (8 g x 7.5) 60 g
Salt and pepper 10g 7.5 (10 g x 7.5) 75 g

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.2a
Objective:
Given the set of ingredient and procedure for appetizer which you personally developed,
prepare the recipe for 2 serving portions (75 g to 100 g) in 30 minutes or less. Write the
adjustments made for each ingredients and procedure as well.

Recipe Development (Appetizer)

Ingredients (Item Specifications Adjustments Made and Reasons for
and Amount in grams) making and not making such adjustments

Procedure Adjustments Made

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.2b
Objective:
Given the set of ingredient and procedure for appetizer which you personally developed,
prepare the recipe for 2 serving portions (100 g to 200 g) in 30 minutes or less. Write the
adjustments made for each ingredients and procedure as well.

Recipe Development (Main Dish)

Ingredients (Item Specifications Adjustments Made and Reasons for
and Amount in grams) making and not making such adjustments

Procedure Adjustments Made

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.2c
Objective:
Given the set of ingredient and procedure for appetizer which you personally developed,
prepare the recipe for 2 serving portions (115 g to 150 g) in 30 minutes or less. Write the
adjustments made for each ingredients and procedure as well.

Recipe Development (Dessert)

Ingredients (Item Specifications Adjustments Made and Reasons for
and Amount in grams) making and not making such adjustments

Procedure Adjustments Made

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.2d
Objective:
Given the set of ingredient and procedure for appetizer which you personally developed,
prepare the recipe for 2 serving portions (115 g to 200 g) in 30 minutes or less. Write the
adjustments made for each ingredients and procedure as well.

Recipe Development (Beverage)

Ingredients (Item Specifications Adjustments Made and Reasons for
and Amount in grams) making and not making such adjustments

Procedure Adjustments Made

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.2e
Direction. Determine the word if qualities or benefits of a standard recipe and write check on
the table below.

Qualities of a Benefits of a
Standardized Recipe Standardized Recipe
1. Avoids dependence on any
personnel.
2.Written in a standard format
3. Customers are assured of
consistently high quality products.
4. Requires less time for mise-en-
place and preparation.
5.Standard yield/ portion size product
6. Minimizes left-over and waste.
7.Tried and Tested
8.Easier to train workers
9. Avoids dependence on any
personnel.
10.Uniform product results

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Assessment 3.2
Label the Parts: Write the name of the essential parts of a Standardized Recipe Card.

Recipe
conversion
factor =
_____________
serving per
batch/
___________
servings

Computations: Adjust the current yield of 5 servings with the desired yield of 80 servings per
batch.
= _____________

Ingredients for Original Factor Standardized Recipe

Spaghetti Quantity Quality
Spaghetti 1 kilogram
Tomato Sauce 500 grams
Minced Garlic 30 grams
Ground Beef 500 grams
Brown Sugar 50 grams
Onion 30 grams
Cheese 250 grams
Oil 75 ml
Cream 500 ml
Ground Pepper 10 grams

Directions: List the following in any order.

Reasons for Recipe Development (4)
Qualities of a Standardized Recipe (4)

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Recipe Development Process (5)

Recipe Standardization Process (6)
Benefits of a Standardized Recipe (8)
LESSON 3: RECIPE QUANTIFICATION

Specific Objective:
At the end of the lesson the student should be able to:
a. perform recipe quantification using percentage method and factor method and factor
method.

Recipe Quantification is the process of enlarging recipes with lower yields to adjust it to
meet the production requirements of bigger functions. It is not limited to enlarging recipes but
can be used to reduce a volume recipe to a lower yield recipe just as easily. (Samson and
Borja, 2002)

TWO WAYS TO QUANTIFY A RECIPE (Samson and Borja, 2002)

1. Percentage Method- works with the recipe’s weights and measurement rather than use
a conversion factor. The percentage of each ingredient relative to the combined total
weight of all the ingredients is used as one of the basis for quantifying.
Step 1- Convert all measurements to the requirements of the desired yield.

Step 2- Get the total combined weight of all of the ingredients.

Step 3- Compute for the percentage of each ingredient in relation to the total weight.

%= Ingredient Weight X 100/ Total Combined Weight

Step 4- Multiply the required yield of the new recipe with the individual ingredient

percentages.

The resulting product is the new ingredient quantity of the quantified recipe.

Percentage= Ingredient Weight X 100

Total Combined Weight
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Ingredients for Original Converted Yield Quantified

Leche Flan Weight Weight Percentage Required Amount
Egg yolk 500 g 500 g 0.5g x 100/ 17.48%/100 11 kg 1.92 kg
/1000g=0.5 kg 2.86 kg
Condensed milk 500 ml 500 ml/ 0.5g x 100/ 17.48%/100 11 L or kg 1.92 kg
1000ml= 1.11 L 2.86 L
Evaporated milk 1,110 1.110 1.11 gx 100/ 38.81%/100 11 L or kg 4.27 kg
ml ml/1000ml = 2.86 L
1.11 L
Brown sugar 500 g 500g/ 1000g = 0.5g x 100/ 17.48%/100 11 kg 1.92 kg
0.5kg 2.86 kg
Calamansi juice 200 g 200g/ 1000g = 0.2g x 100/ 6.99%/100 11 kg 0.77 kg
0.2 kg 2.86 kg
Lime peelings 50 g 50g/ 1000g = 0.05g x 100/ 1.74%/100 11 kg 0.19 kg
0.05 kg 2.86 kg
Total combined 2,360 g 2.80 kg 10.99 kg
weight

2. Factor Method- uses what is known as yield conversion factor. This factor is then used
as a multiplier for the rest of the ingredients in the recipe.
Step 1 Compute for the Conversion Factor.
Conversion Factor= Desired Yield/ Recipe Yield

Step 2 Multiply original quantities with conversion factor.

Conversion Factor = Desired yield/ Recipe yield

Example:
Recipe yield= 17 servings
Desired yield= 165 servings
Conserved Factor= 165 servings/ 17 servings= 9.70

Ingredients for Leche Original Conversion Quantified to 165

Flan Weight Factor Portions
Egg yolk 500 g 9.70 4,850 g
Condensed milk 500 ml 9.70 4,850 ml
Evaporated milk 1,110 ml 9.70 10,767 ml
Brown sugar 500 g 9.70 4,850 g
Calamansi juice 200 g 9.70 1,940 g
Lime peelings 50 g 9.70 485 g

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.3a
Directions: Quantity the given recipe by 475 kg desired yield using percentage method. Show
the given numbers and computations made.

Standard Recipe Card

Recipe File Number: 0020 Recipe Yield: 17 pieces molds

Recipe Name: Leche Flan Portion size: 168 g/ molds
Product Classification: Dessert Cooking time: 30 minutes
Date Revised: March 03, 2014 Cooking temperature: Boiling point/
Steaming
Ingredients Quantity Methods
Egg yolks 500 g Mix egg yolks, condensed milk, evaporated milk, and lime
Condensed milk 500 ml peelings. Strain well. Set aside. In stainless molds, place a
Evaporated milk 1,110 ml tablespoon of brown sugar and a teaspoon of calamansi
Brown sugar 500 g juice for each mold. Caramelized the brown sugar and
Calamansi juice 200 g calamansi juice. Pour egg-milk mixture into the stainless
Lime peelings 50 g molds leaving a half inch space from the rim. Secure with
plastic cover. Steam for 30 minutes.

Recipe Quantification (PERCENTAGE METHOD)

Recipe Name:________________________________________________________________
Original Yield: _______________________________ Desired Yield:____________________

Ingredients Original Converted Percentage Yield Quantified

Weight Weight Required Amount

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 3.3b
PERCENTAGE METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Converted Percentage Yield Quantified

Weight Weight Required Amount

Total Combined Weight

FACTOR METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Conversion Quantification to 67

Weight Factor Portions

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 3.3c
Directions: Quantify the MAIN DISH Standard Recipe.
PERCENTAGE METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Converted Percentage Yield Quantified

Weight Weight Required Amount

Total Combined Weight

FACTOR METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Conversion Quantification to 67

Weight Factor Portions

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 3.3d
Directions: Quantify the DESSERT Standard Recipe.
PERCENTAGE METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Converted Percentage Yield Quantified

Weight Weight Required Amount

Total Combined Weight

FACTOR METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Conversion Quantification to 67

Weight Factor Portions

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 3.3e
Directions: Quantify the BEVERAGE Standard Recipe.
PERCENTAGE METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Converted Percentage Yield Quantified

Weight Weight Required Amount

Total Combined Weight

FACTOR METHOD
Recipe Name:______________________________________________________________
Original Yield: 5_Servings _____________________ Desired Yield: 67 servings_________

Ingredients Original Conversion Quantification to 67

Weight Factor Portions

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MODULE 4: RECIPE COSTING

Module Overview
Module 4 presents the various recipe costing a standard portion cost is simply the cost
of the ingredients (and sometimes labor) found in a standard recipe divided by the number
portions produced by the recipe. This module illustrates the details about recipe costs are not
usually found on standard recipe document but on a special recipe detail and cost sheet or
database that lists the cost per unit (kilogram, pound, millilitre, ounce, etc.) and the cost per
amount of each ingredients used in the recipe or formula.

MODULE OUTLINE
Lesson 1: Recipe costing
 Two kinds of cost share the bulk of the operating expenditures
 Three activities of costing recipes
 Requisites to recipe costing
 Steps to recipe costing
 Selling price determination
 Determining selling price of food products

Lesson 2: Portioning and Yielding

 Benefits of a portion control program
 Ways of achieving an effective portion control program
 Five ways of portioning food

Lesson 3: Event Planning

 Kinds of event
 Event planning task
 Factors that may affects the event tasks
 Ideal traits of event planners
 Six steps to developing event plan
 Catering terminologies
 Two types of catering
 Sequence of presentation on buffet table
 Cycle of catering
 Preparation for a mock event

Module Learning Outcomes:

The learners demonstrate an understanding of functions of;

1. Recipe costing
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2. Portioning and Yielding

3. Event Planning
LESSON 1: RECIPE COSTING

Specific Objectives
At the end of the lesson the student should be able to:
a. prepare the requisites to recipe costing and steps to recipe costing and the basis for
selling price; and
b. compute recipe costing and selling price of food products using food cost percentage
method and mark-up method.

Recipe costing is a process or activity of determining the amount of resources, in the

form of money, needed to produce a specific amount of product (yield) or a specific amount of
serving portions. (Samson and Borja, 2002)

Recipe cost represents the amount of money spent on ingredients to produce the
product using a set standard.

TWO KINDS OF COST SHARE THE BULK OF THE OPERATING EXPENDITURES

1. Labor cost
2. Food cost

These two costs account for over 50% of the total cost incurred by operations.

Three Related costs: (Samson and Borja, 2002)

1. Total recipe cost represents the total cost of all ingredients needed in producing the
recipe yield.
2. Extension cost is the total cost of each individual ingredient of the recipe based on
prevailing market prices and supplier quotations.
3. Unit cost or cost per portion represents the cost of one serving portion of a particular
item to prepare.

Three Activities of Costing Recipes:

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1. Budgeting- is the amount of money required to prepare a dish and needed fund for the
operations and plan for them.
2. Control- is following a set standard of operating procedures.
3. Determining of selling price- is based on unit cost or cost per portion in order to set
prices of an item or a serving portion.
4. Maintaining profitability- is watching closely the costs, which are deductions from
revenue and therefore decreases profit level. The goal of production is to minimize
expenses in order to maximize profit.

Requisites to Recipe Costing:

1. Standardized recipe- is a recipe that has been tried and tested.
2. Price list- shows the current market price or price quotations for the ingredients needed.
Sources for this list may come from current market list, grocery list and purchase orders.
3. Recipe cost worksheet- is a tool used to record the cost of a certain recipe and thus
aid in calculating the total cost of a standardized recipe. It is a tabular worksheet that
aims to organize and make costing easier to accomplish.

Steps to recipe costing:

1. Plug in standardized recipe data.
2. Determine AP quantity.
3. Plug in Price List Data.
4. Compute unit price of ingredients.
5. Compute for Extension Cost.
6. Compute for Total Cost.
7. Compute for Cost per Portion.

Step1. Plug in recipe data.

Standardized Recipe Card
Recipe File Number:0020 Recipe Yield: 17 pieces molds
Recipe Name: Leche Flan Portion size: 168g/ molds
Product Classification: Dessert Cooking Time: 30 minutes
Date Revised: March 03, 2014 Cooking temperature: Boiling point/ steaming
Ingredients Quantity Methods
Egg yolks 500 g Mix egg yolks, condensed milk, evaporated milk,
Condensed milk 500 ml and lime peelings. Strain well. Set aside. In stainless
Evaporated milk 1,110 ml molds, place a tablespoon of brown sugar and a
Brown sugar 500 g teaspoon of calamansi juice for each mold.
Calamansi juice 200 g Caramelize the brown sugar and calamansi juice.
Lime peelings 50 g Pour, egg-milk mixture into the stainless molds
leaving a half inch space from the rim. Secure with
plastic cover. Stem for 30 minutes.

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Price List
Ingredients Unit Price
Fresh chicken egg, medium size 1 piece/ 8 g- yolk PhP 6.00
Calamansi, fresh 1 kg. PhP 75.00
Sweetened condensed filled milk 250 ml/ tetra bricks PhP 46.00
Evaporated filled milk 370 ml PhP 38.00
Brown sugar ½ kilogram PhP 24.25
Lime 1 kg PhP 90.00

Step 2. Determine AP Quantity and EP Quantity. The information for AP Quantity column can
be drawn from the Price List Unit column. The information for EP Quantity column can be drawn
from the Standardized Recipe Card Quantity column.

RECIPE COST WORKSHEET

File Number: 0020
Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014

Ingredients AP EP Purchase Cost unit Extension

Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g
Condensed milk 250 ml 500 ml
Evaporated milk 370 ml 1110 ml
Brown sugar 500 g 500 g
Calamansi 1000 g 200 g
Lime 1000 g 50 g
Total Recipe Cost
Cost per Portion/ Unit Cost

Step 3. Plug in price list data. The information for Purchase Price column can be drawn from the
Price List Price column.

RECIPE COST WORKSHEET

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File Number: 0020

Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014
Ingredients AP EP Purchase Cost unit Extension
Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g PhP6.00/8 g
Condensed milk 250 ml 500 ml PhP46.00/250ml
Evaporated milk 370 ml 1110 ml PhP38.00/370ml
Brown sugar 500 g 500 g PhP24.25/500 g
Calamansi 1000 g 200 g PhP75.00/1000g
Lime 1000 g 50 g PhP90.00/1000g
Total Recipe Cost
Cost per Portion/ Unit Cost

Step 4. Compute unit price of ingredients found in Cost Unit as Purchased column. This is done
by dividing the price by the as purchased quantity.

RECIPE COST WORKSHEET

File Number: 0020
Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014

Ingredients AP EP Purchase Cost unit Extension

Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g PhP6.00/8 g 0.75
Condensed milk 250 ml 500 ml PhP46.00/250ml 0.184
Evaporated milk 370 ml 1110 ml PhP38.00/370ml 0.10270
Brown sugar 500 g 500 g PhP24.25/500 g 0.0485
Calamansi 1000 g 200 g PhP75.00/1000g 0.075
Lime 1000 g 50 g PhP90.00/1000g 0.09
Total Recipe Cost
Cost per Portion/ Unit Cost

Step 5. Compute Extension Cost. This is done by multiplying the EP Quantity with the Cost Unit
AP.

RECIPE COST WORKSHEET

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File Number: 0020

Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014
Ingredients AP EP Purchase Cost unit Extension
Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g PhP6.00/8 g 0.75 PhP375.00
Condensed milk 250 ml 500 ml PhP46.00/250ml 0.184 PhP92.00
Evaporated milk 370 ml 1110 ml PhP38.00/370ml 0.10270 PhP113.99
Brown sugar 500 g 500 g PhP24.25/500 g 0.0485 PhP24.25
Calamansi 1000 g 200 g PhP75.00/1000g 0.075 PhP15.00
Lime 1000 g 50 g PhP90.00/1000g 0.09 PhP4.50
Total Recipe Cost
Cost per Portion/ Unit Cost

Step 6. Compute Total Recipe Cost. This is done by adding all the Extension Cost.

RECIPE COST WORKSHEET

File Number:0020
Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014

Ingredients AP EP Purchase Cost unit Extension

Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g PhP6.00/8 g 0.75 PhP375.00
Condensed milk 250 ml 500 ml PhP46.00/250ml 0.184 PhP92.00
Evaporated milk 370 ml 1110 ml PhP38.00/370ml 0.10270 PhP113.99
Brown sugar 500 g 500 g PhP24.25/500 g 0.0485 PhP24.25
Calamansi 1000 g 200 g PhP75.00/1000g 0.075 PhP15.00
Lime 1000 g 50 g PhP90.00/1000g 0.09 PhP4.50
Total Recipe Cost PhP624.74
Cost per Portion/ Unit Cost

Step 7. Compute Cost per Portion or Unit Cost. This is done by dividing the Total Recipe Cost
by the number of servings or Recipe Yield.

RECIPE COST WORKSHEET

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File Number: 0020

Recipe Name: Leche Flan
Yield: 17 molds
Cost Date: March 03, 2014
Ingredients AP EP Purchase Cost unit Extension
Quantity Quantity Price AP Cost
Egg yolks 8 g/ piece 500 g PhP6.00/8 g 0.75 PhP375.00
Condensed milk 250 ml 500 ml PhP46.00/250ml 0.184 PhP92.00
Evaporated milk 370 ml 1110 ml PhP38.00/370ml 0.10270 PhP113.99
Brown sugar 500 g 500 g PhP24.25/500 g 0.0485 PhP24.25
Calamansi 1000 g 200 g PhP75.00/1000g 0.075 PhP15.00
Lime 1000 g 50 g PhP90.00/1000g 0.09 PhP4.50
Total Recipe Cost PhP624.74
Cost per Portion/ Unit Cost PhP36.75

SELLING PRICE

Selling price is the price or amount a product is sold which consists of cost and mark-
up.

From the point of view of the food service operator, selling price is the profitable peso
value of a recipe or a menu. (Samson and Borja, 2002)

From the point of view of the customer, the selling price is the amount of money they will
pay for the good or service. (Samson and Borja, 2002)

The goal of the food service provider is to maximize his profits through the price of his
products. (Samson and Borja, 2002)

The goal of the customer is to get maximum value from the price he is paying for with his
hard earned money. (Samson and Borja, 2002)

Selling price should be based on: (Samson and Borja, 2002)

1. Cost
2. Competition
3. Profit goal
4. Paying ability of targeted consumers

Determining Selling Price of Food Products (Samson and Borja, 2002)

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Food Cost Percentage Method- uses a standard food cost as percentage of sales that
ensures profitable operation by multiplying the raw food cost or recipe cost by the food cost
percentage. The food cost percentage represents the amount of material (food) expenses
incurred to produce sales (food cost X 100 / sales). Standard industry food cost percentage
ranges between 30%-40%. (Samson and Borja, 2002)

Cost per Serving = Total Recipe Cost/ Yield

Selling Price= Recipe Cost/ Food Cost
Mark-up Factor= 1/ Food Cost%

Example:
Given: Food Cost %= 35%
Total Recipes Cost= PhP624.74
Yield= 17 molds
Cost per serving= PhP36.75

Cost per Serving= Total Recipe Cost/ Yield

= PhP624.74/ 17 molds
= PhP36.749 0r PhP36.75

Selling Price= Cost per serving/ Food Cost%

= PhP36.75/ 35%
= PhP36.75/ 0.35 (35/100)
= PhP105.00

Mark-up Factor= 1/ Food Cost %

= 1/ 35%
= 2.857 or 2.86

Selling Price Factor= Cost per serving X Mark-up Factor

= PhP36.75 X2.86
= PhP105.10

Mark-up Method- is also known as cost-plus, which literally means cost plus mark-up.
Mark-up is the money added to the recipe cost to obtain a selling price. The rate of the mark-up
is based on the prices of competitors, industry standards, or the profit that the owners want to
earn. This rate can be expressed as a fraction or percentages.
a. The mark-up must be determined by multiplying the recipe cost by the mark-up rate.
b. This mark-up would be added to the recipe cost to complete step two and thus
determine selling price. (Samson and Borja, 2002)

Mark-up= Cost per serving X Mark-up Factor

Selling Price= Cost per serving + Mark-up

Example:
Given: Cost per serving= PhP36.75
Mark-up factor= 2.86

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Mark-up rate is initially expressed in percentage.

It is converted into decimal equivalent, like 75% = 0.75,

85%= 0.85, 100% =1, and 210%= 2.1.
Mark-up= Cost per serving X Mark-up Factor
= PhP36.75 X 2.86
= PhP105.105

Selling Price= Cost per serving + Mark-up

= PhP36.75 + PhP105.10
= PhP141.855 or PhP141.86

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 4.1a
Directions: Prepare Recipe Costing Worksheet using the Standardized Recipe Card and Price
List for Tiramisu.

STANDARDIZED RECIPE CARD

Recipe File Number:0026 Recipe Yield: 15 cups
Recipe Name: Dessert Portion size: 15 g
Product Classification: Tiramisu Cooking Time: none
Date Revised: March 04, 2014 Cooking temperature: Chill
Ingredients Quantity Methods
C 8Broas, crushed 350 g Mix all-purpose cream and sweetened condensed
Graham Crackers, 200 g filled milk. Set aside. In individual cups, pour 2
crushed tablespoons broas at the bottom. Next, place ¼ cup
All-purpose Cream 540 ml cream mixture on top of broas. Place 2 tablespoons of
Sweetened 390g graham crackers. Then, place ¼ cup cream mixture.
condensed filed milk Topped with grated chocolate.
Chocolate, grated 250 g

PRICE LIST

Ingredients Unit Price

Broas, crushed 350 g PhP154.00
Graham Crackers 200 g PhP29.15
Alaska Sweetened condensed filled milk 390 ml PhP30.75
Nestle all purpose cream 250 ml PhP38.00
Chocolate bar 125 g PhP85.00

RECIPE COST WORKSHEET

File Number: _________ Recipe Name:________________________________________

Yield: ____________________________________ Cost Date: ______________________

Ingredients AP EP Purchase Cost unit Extension

Quantity Quantity Price AP Cost

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Total Recipe Cost

Cost per Portion/ Unit Cost

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Name: Date:
Course/ Year/ Section: Score:
Teacher:
Activity 4.1b
Direction: Compute the given numbers using the food cost percentage method to determine
the selling price.

Given: Food Cost % = 30%

Total Recipe Cost = PhP817.25
Yield= 30 servings
Cost per serving= PhP27.24

Cost per Serving= Total Recipe Cost/ Yield

Selling Price= Cost per serving/ Food Cost %

Mark-up Factor= 1/ Food Cost %

Selling Price Factor= Cost per serving X Mark-up Factor

Name: Date:
Course/ Year/ Section: Score:
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Teacher:

Activity 4.1c
Direction: Compute the given numbers using the mark-up method to determine the selling
price.

Given: Cost per serving = PhP27.24

Mark-up factor= 3.33

Mark-up= Cost per serving X Mark-up Factor

Selling Price Factor= Cost per serving + Mark-up

Name: Date:
Course/ Year/ Section: Score:
Teacher:

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Assessment 4.1
Matching Type: Match column A with column B. Write the letter on the space provided before
the number
COLUMN A COLUMN B
1. These are recipe that have been tested and revised to a. Yield
repeatedly produce good results.
2. It is the final product amount produced by the recipe being b. Portion Panel
tested.
3. It is the amount that the operations usually require or is c. Portion Control
capable to produce in one batch.
4. It is the resulting quotient that is multiplied with the d. Selling Price
quantity of the other ingredients in the recipe to adjust it.
5. It is the process of enlarging recipes with lower yields to e. Recipe Cost Worksheet
adjust it to meet the production requirements of bigger
functions.
6. It is a process or activity of determining the amount of f. Price List
resources, in the form of money, needed to produce a
specific amount of product (yield) or a specific amount of
serving portions.
7. It represents the amount of money spent on ingredients to g. Maintaining Probability
produce the product using a set standard.
8. It represents the total cost of all ingredients needed in h. Determination of Selling
producing the recipe yield. Price
9. It is the total cost of each individual ingredient of the I. Control
recipe based on prevailing market prices and supplier
quotations.
10. It represents the cost of one serving portion of a particular j. Budgeting
item to prepare.
11. It is the amount of money required to prepare a dish and k. Unit Cost or Cost per
needed fund for the operations and plan for them. Portion
12. It is following a set standard of operating procedures. l. Extension Cost

13. It is based on unit cost or cost per portion in order to set m. Total Recipe Cost
prices of an item or a serving portion.
14. It is watching closely the costs, which are deductions from n. Recipe Cost
revenue and therefore decrease profit level.
15. It shows the current market price or price quotations for o. Recipe Costing
the ingredients needed. Sources for this list may come
from current market list, grocery list and purchase orders.
16. It is a tool used to record the cost of a certain recipe and p. Recipe Quantification
thus aid in calculating the total cost of a standardized
recipe.
17. It is the end-result of the decision to sell a product q. Recipe Conversion
Factor

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18. It means determining the proper size or quantity of food to r. Desired Yield
be served for each customer and ensuring that this
designated amount is actually served to the quest.
19. It is done to test and evaluate the flavor, color, texture and s. Current Yield
appearance of the finished product.
20. By the time a recipe has reached this standard, it should t. Standardized Recipes
be: (1) modified to the regular production yield by the
operations; and (2) be written in standard format through
the use of a standardized recipe card.

Computations: Compute for the Recipe Cost and fill up the Recipe Cost Worksheet.

RECIPE COST WORKSHEET

File Number: 0002 Recipe Name: Spaghetti

Yield: 5 servings Cost Date: ________________

Ingredients AP EP Purchase Cost unit Extension

Quantity Quantity Price AP Cost
Spaghetti 1500 grams 1000 grams PhP69.00
Tomato Sauce 1000 grams 1500 grams PhP63.90
Minced Garlic 596 grams 30 grams PhP50.66
Ground Beef 1000 grams 800 grams PhP270.00
Brown Sugar 1000 grams 50 grams PhP45.00
Onion 580 grams 30 grams PhP49.00
Cheese 500 grams 250 grams PhP68.00
Oil 1000 ml 75 ml PhP85.00
Cream 250 ml 500 ml PhP40.40
Ground 20 grams 10 grams PhP16.00
Pepper
Total Recipe Cost
Cost per Portion/ Unit Cost

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LESSON 2: PORTIONING AND YIELDING

Specific Objectives
At end of this lesson the student should be able to:
a. determine the benefits portion control program,
b. determine the ways of achieving an effective portion control program,
c. identify the five ways of portioning food; and
d. Solve the typical portion size in one-full meal.

Portion control (Samson and Bora, 2002) means determining the proper size or
quantity of food to be served for each customer and ensuring that this designated amount is
actually served to the guest. It ensures the correct number of servings is acquired from a
standardized recipe.

Benefits of a Portion Control Program: (Samson and Bora, 2002)

1. Guest satisfaction
2. Efficient production
3. Higher profit
4. Consistent products
5. Lower cost

Ways of Achieving an Effective Portion Control Program: (Samson and Borja, 2002)

1. Use of Standardized Recipe

2. Assigning and using Proper Portioning Equipment
3. Smart buying
4. Commitment to portion control

Five Ways of Portion Food: (Samson and Borja, 2002)

1. Weight
2. Count
3. Volume
4. Equal portions
5. Portion fill

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Typical Portion Sizes in one full-meal

Appetizer 75- 100 g
Salad 75- 100 g
Soup 175- 200 g
Potato/ Cereal 100- 115 g
Vegetable 50- 100 g
Entrée 100- 200 g
Bread and Butter 50- 75 g
Dessert 115- 150 g
Beverage 115- 200 g

Source: Samson and BORJA, 2002

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Assessment 4.2

Direction: Enumerate the following.

1. Benefits of a Portion Control Program:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
_________________________________________________________________________
2. Ways of Achieving an Effective Portion Control Program:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
_________________________________________________________________________
3. Five ways of portioning food
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
_________________________________________________________________________

Direction: Fill in the missing words or figures to complete the table.

Typical Portion Sizes in one full-meal

75- 100 g
Salad
175- 200 g
Potato/ Cereal
50- 100 g
Entrée
50- 75g
Dessert
115- 200 g

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LESSON 3: EVENT PLANNING

Specific Objectives
At the end of the lesson the student should be able to:
a. draft event planning, event, event planner, and catering,

Event planning is the process of arranging and scheduling the details of an event that is
either social or business in nature.

An event is any activity that necessitates making specific arrangements ahead of the program
from start to finish.

An event planner is one who does hands-on planning, organizing and supervising the different
aspects of an event.

Photo Source: BrainBuxa.com, 2014

Kinds of events are:
 Celebration- wedding, birthday, reunion, anniversary, baptismal
 Education- conferences, conventions, meetings, graduations
 Promotions- product launches/ exhibits, fashion shows, ground breaking, grand
opening.
 Commemorations- civic events, memorials, festivals, awarding ceremony.
 Competitions- sports, beauty contest, academic contests
Event planning tasks are:
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 Conduct research
 Create an event design
 Find a site
 Arrange for food, decor, and entertainment
 Plan transportation to and from the event
 Send invitations to attendees
 Arrange any necessary accommodations for attendees
 Coordinate the activities of event personnel
 Hire employees to work the event
 Supervise at the site
 Conduct evaluation of the event

Factors that may affect the event tasks:

 Size of the event
 Type of the event
 Location of the event
 Specialization or areas of expertise of the planner

Ideal traits of event planners:

 Organizational ability
 Creativity
 Flexibility
 Attention to detail
 Strong-hearted
 Upbeat and positive
 Make immediate and sound decisions
 Good communication skills
 A liking for people or people-oriented
 Tact
 Assertive in dealings with crisis
 Patient
Planner Lee J. Howard suggests the following strategy:
“Think from the completion of the result one wants and then work backward to see how one get
there”.
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Six Steps to developing Event Plan:

1. Organization and community assessment
2. Goal setting
3. Planning
4. Implementation
5. Post event assessment
6. Administrative decision making

Catering is the process of providing food, drinks, and services related to food and beverages.
Photo Source: Masala-artbkk.com, 2014

Catering Terminologies
(Commonly used in the Philippines)

Caterer is the typically referred to the owner of a catering service business or the
business name of the catering service.

Quotation is a proposed list of menu, prices, services, packages,

rentals, and amenities offered by a caterer to their clients.

Event or Function is a term used to refer specific social occasion

or business affair that is attendant by a big gathering of people.

Menu is a set of recipes.

Recipe is a set of ingredients prepared and cooked according to specified instructions.

Costing is an investment or puhunan.

Mark-up is the income or tubo.
Pax is the number of persons who will be dinning in an event. According to some, it is used
originally as PAT (persons at table or persons per table) in the hospitality industry but over time,
for unknown reasons, people get used to call it PAX. It refers to pack per person or unit per
person commonly used in aerial transportation, hotel accommodation and food service.

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Host or Hostess is one who avails of the catering service. It is also called client.
Guests are the catering service customers or clients.

Down payment is the initial and partial made by a catering service client and will be paid later
in full after the complete delivery of products and services.

Presidential table is the long, rectangular, well-skirted dining table provided for revered special
and important guests of the catering service clients or host/ hostess.

Photo Source: Yanni Design Studio, 2014

Two Types of Catering

 On-premise catering is the catering service held in the place owned by the caterer.
 Off-premise catering is the catering service held outside and away from the place
owned by the caterer. It is held in a place personally chosen by the caterer’s customer or
client.
Needs of Catering Service:
 Regular cleaning schedule
 Washing of foods
 Proper storage
 Water supply
 Garbage disposal
 First aid kit
 Fire extinguisher
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 Staff uniform
 Staff medical or health compliance

Sequence of Presentation on a Buffet Table

1. Flatware and napkins (plates, spoons, forks, tissue)
2. Appetizer
3. Bread and butter
4. Soup
5. Salad with dressing
6. Carving station with lamp and gravy
7. Pastas with sauces
8. Rice
9. Entree, viand, main course (seafood, poultry, pork, beef)
10. Vegetable sidings or side dish (if in case no salad)
11. Dessert
12. Bar- Beverage (juice, soft drinks, coffee or tea)
Remember:
Food is arranged on the buffet table in the order of ease of digestion.

Cycle of Catering
1. Inquiry on pax and budget
2. Standardized recipe card
3. Menu with other expenses
4. Mark-up
5. Quotation
6. Confirmation
7. Ocular and deposit
8. Manning
9. Marked list
10. Inventory list
11. Assignment of people
12. Marketing
13. Cooking- preparation time and cooking time

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14. Travelling time

15. Service
16. Cash balance settlement

Common Buffet Table Set-up:

 L-shape
 Straight- one way or two-way
 T-shape
 Cross

Photo Source: Wedding Buffet.wet, 2013

Dining Table Set-up Linens:

 Guests’ table set-up is provided with table cloth/ linens sometimes topped with table
runners.
 Presidential table or VIP table is provided with neat and elegant table skirt.

Number of Waiters needed for food and beverage service:

 Presidential table- 1 waiter per 10 VIP guests
 Dining table- 1 waiter per 30 to 40 pax
 Buffet table- 1 waiter per 40 to 50 pax

PREPARATION FOR A MOCK EVENT

1. Planning the Event
a. Food budget

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b. Standardized Recipes
c. Number of Guests
d. Menu Card
e. Program and Invitation Card
2. Setting the Table
a. Type of Food Service
b. Table appointments and accessories (table number, menu card, placed card)
c. Napkin Fold to be used
d. Table Skirting
e. Centre pieces for Dining Table (fresh flowers) or Buffet Table (food carvings)
3. Different Occasions
a. Themed Wedding
b. Themed Anniversary
c. Birthday party
d. Holiday party
e. Religious ceremony/ celebration
f. Other Occasions (Bachelor/ Bachelorette party; Prom party, etc.

Proposed Mock Event:

1. Event
2. Theme
3. Number of Guests
4. Venue
5. Date and Time
6. Menu
7. Event Venue Layout
8. Projected Express

Specific Advance Preparations:

1. Working Committee
2. Work Schedule
3. Marked List
4. Rental Expenses (with contract numbers from rental services).

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Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 4.3a

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Direction: Draft the plan for the mock event. Write the complete names of students.
Event:
Theme:
Venue:
Date:
Time:
Number of Guests:

Event Supervisor:

WORKING COMMITTEES

Budget Committee:

Marketing Committee:

Cooking Committee:

Cleaning-up Committee:

Food Service Committee:

Venue Committee:

Program and Guest Committee:

Documentation Committee:

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 4.3 b

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Direction: Paste the menu card of the planned mock event.

Name: Date:
Course/ Year/ Section: Score:
Teacher:

Activity 4.3c

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Direction: Draw the floor layout of the planned mock event.

EVENT FLOOR LAYOUT

Venue: ______________________________________________________________________

Name: Date:
Course/ Year/ Section: Score:
Teacher:

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Assessment 4.3
Direction: List the estimate and detailed expenses of the planned mock event.

MARKET LIST (EXPENSES)

ITEM AMOUNT ITEM AMOUNT
SPECIFICATION SPECIFICATION

BIOGRAPHY
2013 World Barista Championship Official Rules and Regulations’ Evaluation Criteria and
Technical Evaluation Procedure. Retrieved from
http://woldbaristachampionship.com/wordpress /wp-content/uploads/2013/02/2013-

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WORD-BARITSA-CHAMPIONSHIP-RULES-AND-REGULATION-VERSION-
2012.10.13.pdf

Allrecipes.com (2014) Appetizer, main dishes, and side dishes. Retrieved from
http://allrecipes.com/Recipes/Appetizers-and-Snacks/

Amazing Photos(2014) Fresh Fruit Juices. Retrieved from http:/photo.elsoar.com/25-best-fresh-

juices-hd_photos.html

ALAMY and the Telegraph (2012) Cappuccino. Retrieved from

http.//www.telegraph.co.uk/education/universityeducation/student-life/9617479/Coffee-
replaces-beer-as-drink-of-choice-for-cash-strapped-students.html

Awesome Backgrounds & Wallpapers (2014) Retrieved from http://www.asian-

recipe.com/methods/fruits-vegetabales-carving.html

Best Home Chef (2014) Food plating. Retrieved from http://besthomechef.comau/blog/tips-for-

better-food-presentation/

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Chef First (2014) Griddle/Charbroiler, Commercial 4 Burner Size “Master Chef” Add-a-
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Dulce De Leirs (2011) Tuna Flakes in Vegetable oil. Retrieved from

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Egypt-africa.com (2014) beverages. Retrieved from http://egypt- africa.com/pages.php?

pageid=145

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Eisenpress, C. (2013) Stock up: the 14 best dishes to make ahead. Retrieved from
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La Divina Pastora (2014) Presidential table. Retrieved from

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Samson, J. J. F. and Borja, M. A. (2002) Modern quantity and institutional food production
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