TLE(5) Flashcards
Food Flow Chart
Purchase-Storing-Serving-Holding-Preparation
One of the most important activities in home and in any food
Purchasing
4 objective of an effective purchasing program
- Buy products best suited for the menu
2.Buy th proper quantity items
3.Pay for the proper quantity Items
4.Deal with only reputable and dependable suppliers
Needs and stocks to avoid storage cost
Buy the right quantity
Monitor through food specification
Buy the right quality
Can provide your needs with good prices
Buy at the right price
Start from washing,peeling,and cutting
Meal Preparatiom
Start from washing,peeling,and cutting
Meal Preparation
Composite of several criteria
Food Quality
Considered good to eat if it is nutritious,palatable
Food
Wash hands and surfaces often
Clean
Do not cross-contaminate
Separate
Cook to proper temprature
Cook
Refrigirate promptly
Chill
a.Purchase refrigirated or frozen items
b.Never choose meat or poultry
c.Do not buy food past “sell-by”,”Use-by”
Purchasing
Includes meat,poultry,fish,milk,eggs,and many raw fruits and vegetables
Perishable Foods
Properly stored and handled,may remain unspoiled
Semi-perishable Food
Food such as sugar,dried beans,spices,and canned goods
Staple or Non-perishable foods
Food preferences and nutritional requirements
Customer To Be Served
Number of People served
korek
Child Customer To Be Considered
Opo
Know food cost,mark up,and budget allowances
Food Budget
Equipments for storage preparation,service, and kitchen lay out
Physical Facilities and Layout
Occasion and style of service
lez g
Foods in season,weather,special events,and holiday
Market Condition
Flavor,shape,color,temperature,garnishing,texture,consistency,and nutritional factors
Menu Combination
Outline of food to be served for each meal
Menu Pattern
Suitable for small to medium sized function
Table d’hote
Pre-determined usually by the host of the function or event
Set
Means “from the card”. Including entree,main,and dessert .
Ala Carte
Consist of two to three courses chosen by the host of the event
Function
Popular option in establishment such as hotels,pubs,and clubs
Buffet
Suitable for establishments where regular customer are served
Cyclic
Examples of Cyclic
7-28 days (Hospital,prison,boarding school,nursing homes)
Most common type of menu that remains unchanged for a long period of time
Static
Offers several courses(Usually with choices) for one fixed price
Prix-fixe
Translate to ‘Of the day”, as in ‘SOup du jour”
Du Jour
Printed list of food items offered in restaurant
Menu Card
Measures roughly 4inches by 9.25inches
Tall and skinny
Thumb through while they await for the bride and groom. Also called an invitation journal
Mini booklet
Twist on the ordinary,have your menu printed on a fan. Measures roughly 11.25inches by 7.25inches
Fan
Standard shape swuare menu cards. Measures roughly 5.25inches by 5.25inches
Square
