Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

9
Learning
Activity Sheet
in
TLE (Food and Beverage Services)
Fourth Quarter - Week 1
Know the Products
(TLE_HEFBS9- 12PP-IIIa-1)
 KNOW the PRODUCTS

MELC: LO1 Know the Products

Code: TLE_HEFBS9-12PP-IIIa-1

Objectives:
1. Master the names of past and current trends of dishes in the menu.
2. Know the different types of sauces and accompaniments.
3. Know common food allergens to prevent serious health consequences.
4. Study the special dietary requirements and cultural needs of food and beverage
products.

Types and Characteristics of Menu

The menu is figuratively referred to as the "authorized representative" of a res-

taurant because it creates a constant link between the establishment and the
guests. It is a list of all the food and drink offered in an establishment during its
operation and is arranged in a particular order.

The following dish structure is suggested when making menu.

1. Specialties/Signature Dishes
2. Snacks (cold and hot)
3. Soups
4. Main Courses (Fish, Meat and Vegetarian separately)
5. Desserts
6. Drinks (Alcoholic, Non-alcoholic, Hot and Cold Beverages)

Menu Familiarization

A restaurant server must learn information about the menu like cooking meth-
od, serving portions, tastes and flavors, ingredients including food allergens, cook-
ing time and side dishes.

It is also important to point out the following:

 dishes that take a long time to prepare or those which might suit someone
in a hurry.
 dishes available for vegetarians or those customers with special dietary
considerations (e.g. no dairy products or allergies to certain foods like nuts)
 vegetables, salads, or other accompaniments that will be served with the
meal.
 whether it is possible to vary the dish, e.g. replacing vegetables with salad
 prices of dishes not on the menu
 ingredients used to prepare the dish
 methods of cooking used for the dish

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 Classic Menu Sequence

This format is used to lay out menus as well as to indicate the order of the var-
ious courses. The actual number of courses on menu and dishes within each
course will depend on the size and class of the establishment, often follow the clas-
sic sequence.

Starters

 Hors d'oeuvres (ordervs) Traditionally this course consisted of a variety of

compound salads but now includes items such as pátás, mousses, fruit, char-
cuterie, and smoked fish.
 Soups (potages) - includes all soups, both hot and cold,
 Egg Dish (oeufs) - There are a great number of egg dishes beyond the usual
omelets, but these have not retained their popularity on modern menus.
 Pasta and rice (farineux) - can be referred to as farinaceous dishes. those that
are made out of starch, including potatoes and noodles.

Main Courses

 FISH (poisson) - a fish dish, both hot and cold. Fish dishes, such a smoked
salmon or seafood cocktails, are mainly considered to be hors d'oeuvres dishes
and therefore would be served earlier in a meal.

 Entrée (antray) - generally small, well garnished dishes which come from the
kitchen ready for service. Examples of this type of dish are tournedos, noi-
settes, sweetbreads, garnished, cutlets, or filled vol-au-vent cases.

 Relevé - main roasts or other larger joints of meat, which would be served to-
gether with potatoes and vegetables.

 Roast (rôti) - traditionally refers to roasted game or poultry dishes.

 Vegetables (legumes) - apart from vegetables served with the Releve or roast
courses (e.g. asparagus and artichokes), it is served as a separate course, alt-
hough these types of dishes are now more commonly served as starters

 Salad (salade) - a small plate of salad that is taken after a main course (or
courses) and is quite often simply a green salad and dressing.

 Cold buffet (buffet froid) - a variety of cold meats and fish, cheese and egg
items together with a range of salads and dressings.

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 Classic Menu Sequence

Sorbet

Traditionally sorbets ( sometimes called 'granites') were served to give a pause

within a meal, allowing the palate to be refreshed. They are lightly usually based on un-
sweetened fruit juice, and might be served with spirit, liquor or even champagne. Rus-
sian cigarettes also used to be offered at this stage of a meal.

Afters

• Cheese (fromage) - a range of cheeses and various accompaniments, including

biscuits, breads, celery, grapes, and apples; can also refer to cheese-based dish-
es such as souffles.
• Sweets (entremets) – are hot and cold puddings.
• Savoury (savoureux) – Simple savories, such as Welsh rarebit or other items on
toast, or in pastry or savoury soufflés.
• Fruit (dessert) – includes fresh fruit, nut, and sometimes candied fruits.

Beverages

It includes a wider range of beverages that are generally available, such as coffee,
tea, tisanes, and chocolate and proprietary beverages. Although listed here to indicate
the sequence for meals, beverages are not included as one of the courses of a meal.

Food Items used as Accompaniments

Accompaniments are offered mainly to enhance the flavor of the main dish or to
counteract its richness. Depending on the nature, style, and the extent of the menu on
offer, there will be a variety of food items available to support the service of a range of
dishes. Some of these items have specific uses in particular dishes and others are used
generally across a few dishes.
Examples of Food Items Used in Food Service

Item Description Use

1. Aioli / aïlloli garlic mayonnaise cold fish dishes and as a

salad dip, e.g. for crudities

2. Apple sauce puree of cooking apples, roast pork, roast duck, and
slightly sweetened, served roast goose
hot but are usually cold

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 Food Items used as Accompaniments

Item Description Use

3. Balsamic vine- aromatic vinegar, acid dressing

gar product made from sweet
grape wine, aged in oak

4. Cayenne hot, red pepper (a species oysters, smoked salmon

of powdered capsicum)

5 . Chili sauce hot sauce, mostly Chinese with Chinese-style foods

made
6 . Chili vinegar vinegar flavored with chil- oysters
ies
7 . Chives herb (fresh chopped) salad garnish and for the surface of
chilled soups,
8. Chutney generic name for Indian Indian chutneys for tandoori and
sauces; common other Indian dishes. Other chut-
varieties are sweet neys for cold meats, with cheeses
mango or hot mango, also and ploughman's lunch.
piccalilli and others

9. Cider vinegar acid product made from can be used in salad dressings;
cider seen by some as a product for the
health conscious
10 Cocktails manufactured sauces of Seafood cocktails
sauces mayonnaise with added
flavorings, e.g. tomato

11.Cocktail gher- small gherkins Appetizers or garnish for charcu-

kins teries
12. Cocktail on- small, pearl onions Appetizers or garnish for charcu-
ions teries
13. Corn oil light-flavored oil made Dressings
from corn

14.Cranberry Sauce made from cranber- roast turkey

sauce ries, usually available as a
proprietary sauce and can
be serve hot or cold.

15 . Croutons small cubes of fried or garnish for soups and also used in
toasted bread some salad dishes, e.g. Caesar’s
salad

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 Food Items used as Accompaniments

Item Description Use

16. Cucumbers pickled cucumbers for meats, salad dishes,
pickled charcuterie, and cheese
17. Cumberland Sweet-and-sour sauce includ- Charcuterie
sauce ing orange and lemon juice
and zest, redcurrant charcute-
rie jelly and port

18. Dill pickle pickled gherkins/ cucumbers meats, salads dishes

flavored with dill Charcuterie
19. French Dressing made from oil and salads
dressing wine vinegar or lemon juice,
with seasoning. Mustard and
herbs may be added.

20 . Gherkins small, pickled cucumber charcuterie

21. Ginger Ground ginger is most com- melon
mon in restaurants.
22. Grossel Literally 'fat salt', not finely Boiled beef but also widely
ground. Also called rock salt. used in table grinders.

23. Groundnut oil bland oil made from ground- dressings

nuts
24.Horseradish Hot-tasting sauce made from Roast beef and chicken
sauce horseradish root, available as Maryland and also for cold
proprietary sauce, which dishes when creamed
needs creaming down down.

25. HP Sauce brown proprietary, spicy, vine- cold meats and other dish-
gar-based sauce es

26. Indian pickles unsweetened hot pickles, fea- accompaniment for Indian
turing limes, mango, brinjals (and other) savory dishes
and others

27. Kasundi hot Indian pickle featuring accompaniment for Indian

chopped mango (and other) savory dishes

28. Ketchup tomato sauce of tomato pulp, vinegar, grills, fish, burgers
and sweetening; usually avail-
able as a proprietary sauce.

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 Food Items used as Accompaniments

Item Description Use

29. Lemon citrus fruit (slices, segments or for meats, salad dishes,
halves) charcuterie, and cheese
30. Lime citrus fruit (slices, segments or Charcuterie
halves)

31 . Mayonnaise made from combination of oil meats, salads dishes

and egg yolks, flavored with vine- Charcuterie
gar, herbs and seasoning

32. Mint sauce vinegar-based sauce with salads

chopped mint and sweeten-
ing; proprietary versions used

33. Mustard sauce warm sauce, generally kitchen charcuterie

made, but also available as pro-
prietary sauce
34. Olive oil oil made from olive pressings melon
(cholesterol free)
35. Olives black or green fruit lightly pick- Boiled beef but also widely
led in brine used in table grinders.

36. Oil (general) Many varieties, usually low in dressings

unsaturated fats.
37. Onions pickled small onions pickled in malt vin- Roast beef and chicken
egar or white vinegar Maryland and also for cold
dishes when creamed down.

38. Paprika powdered, milk, red capsicum cold meats and other dishes

39. Parsley chopped or spring accompaniment for Indian

(and other) savory dishes

40. Parmesan Italian hard cheese (grated or accompaniment for Indian

shredded) (and other) savory dishes

41. Pepper ground white pepper grills, fish, burgers

42. Piccalilli mixed pickle and thickened, cold meats, ploughman's

spiced sauce lunch, buffet, snacks
(predominantly turmeric
and sugar)
43. Sea salt salt derived from evaporated sea salt in table cellar or shak-
water ers
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 ACTIVITY 1: TRUE or FALSE

Directions: Write TRUE if the sentence is correct and if it is false, rewrite the sen-
tence and make the idea correct. Write the answers on a separate sheet of paper.
_________ 1. Menu can be considered as the "authorized representative" of a restau-
rant.
_________ 2. Specialties and snacks offered in the restaurant should be included in
the menu together with the main course.
_________ 3. It is not important to list the correct drinks selection in the menu.
_________ 4. Establishments offering beverages should give importance to alcoholic
drinks only because it is the present trend among millennials.
_________ 5. Vodka, whisky and Gin are examples of liquors
_________ 6. A restaurant server must learn information about the menu like cooking
method, serving portions, tastes and flavors, ingredients including food
allergens, cooking time and side dishes.
_________ 7. When guests rely on the server to help them with their menu selection,
his advice must always be accurate.
_________ 8. Potatoes and vegetables can be served as entrée if it is followed by a
main course.
_________ 9. Cold buffet is a variety of cold meats and fish, cheese and egg items to-
gether with a range of salads and dressings.
_________ 10. Food accompaniments are offered mainly to enhance the flavor of the
main dish or to counteract its richness

ACTIVITY 2: MY OWN ACCOMPANIMENTS!

Directions: Write the accompaniments that you think are suited to the
following menu. Do this on a separate sheet of paper.

Pasta Dishes Roast Beef

_________________________ _________________________

Salads Seafood Cocktails

_________________________ _________________________

Appetizers

_________________________

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 ACTIVITY 3: MAKE THE GUESTS SATISFIED!

Directions: The following are some important factors that can make our guests satisfied
with our service. Give the importance of knowing and performing the following skills. Do
this on a separate sheet of paper.

Master the names and pronunciation of the dishes in the

menu
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

Memorize the different types of sauces and

accompaniments
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
___________________________________________

Know common food allergens to prevent serious health con-

sequences
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________

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 PERFORMANCE TASK 1: WHAT I CAN DO: Lights, Camera, Action!

Directions:
1. Make a video documentation of how you describe your favorite main course
(ULAM). (Isalarawan ang iyong paboritong ulam habang kinukuhanan ng video.)
2. Imagine that you are promoting your favorite main course (ULAM) to a guest
and you must convince him/her to order what you are promoting. (Isipin na
ipinapakilala mo ang iyong paboritong ulam sa iyong kostumer. Kailangan na
makumbinse ang iyong kostumer na bilhin ang iyong iniaalok na ulam.)
3. Send the video to your teacher thru Facebook Messenger. (Ipadala ang video sa
aking Facebook Messenger).
4. Make sure that your description will include the following information:
(Siguraduhin na masasabi sa video ang mga sumusunod:)
 Time of Preparation (Ilang oras ang paghahanda ng ULAM)
 Cooking Method (Paraan ng Pagtuturo)
 Tastes and Flavors (Lasa ng pagkain)
 Ingredients of your favorite main course (Sangkap ng iyong paboritong
ULAM)
 Serving Portions (Pang-ilang tao ang isang order ng pagkain na tinutukoy)

Performance Rubric: Each criterion weight multiply to its descriptor, then add the
scores.
Criteria Very Satis-
Outstanding Satisfactory Poor
and factory Score
4 2 1
Weight 3
Use of English lan- English lan- English lan- English lan-
English guage was guage was guage was guage was
Language exceptionally used very properly not properly
used in the well in the used in the used in the
performance performance performance performance
Knowledge The product The product The product The product
of Product was de- was de- was de- was not de-
Described scribed ex- scribed very scribed cor- scribed cor-
cellently and well and cor- rectly rectly
correctly rectly
Confidence Performed Performed Performed Performed
confidently confidently with little with uncon-
like a profes- with con- shyness or vincing tone
sional res- vincing tone doubt and not con-
taurant serv- fident
er
TOTAL
NOTE: Kung nahihiya na nakavideo, maaaring gumamit na lamang ng VOICE RECORD-
ER. Siguraduhin lamang na malinaw ang pagrerecord ng inyong sasabihin.

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 References

Food and Beverage Services Manual. 2017. Undertake Suggestive Selling. Department
of Education Bureau of Learning Resources (DepEd-BLR)

Samson Roldan, Amelia and Bernito Tanonan Edica, Food and Services and Bartend-
ing (Metro Manila:AR Skills Development & Management Services 2008)

17 FRENCH COURSE MENU. Great Gastro. Retrieved January 3, 2020. `http://

thegreatgastro.com/en/dining-story-17-french-course-menu-2/

All Rights Reserved

2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

LOUIE P. DEL ROSARIO

KLEAVHEL C. FAMISAN
SHARMAINE ESQUILLA-MENDOZA
Content/Language/Layout Editor

LOUIE PAGUIO DEL ROSARIO

Developer/Writer