Lesson 3 : Preparation of Marketable Meals
What is a meal?
A meal is taking food at one time.
Example:
breakfast
lunch
supper
brunch
What is a menu?
A menu is a list of prepared dishes available to the family or customers.
Menu planning is one of the functions required before cooking quality
meal.
Menu Planning
Basic Considerations in Menu Planning
1.A variety of dishes
2.Adequate knowledge about the different types of menu.
3.Nutritional requirements, food habits, age, gender, and
customs of customers
4.Number of people to be served
5.Capabilities and skills of the employees – personnel and staff
6.Budget
7.Balance of the basic ingredients; preparation and color should
be varied
8.Food preferences of the customers
Different Types of Menu
1. Table d’hote – a package meal with a set price (value
meal or budget meal)
A la Carte - all dishes are priced individually but
arranged in courses
3. Function Menu – offered for parties or special occasions.
It may consist of four to eight courses
Menu Pattern – is an outline of food to be included in each meal.
Breakfast Lunch /Dinner
• Fruit or juice • Soup/ appetizer
• Cereals or rice • Main course
• Eggs • Salad or vegetables
• Meat or fish • Rice
• Beverage • Dessert
• Beverage
Example of Meal on a Pattern
Breakfast Lunch/Dinner
• Slice of papaya • Squash soup
• Longganisa • Kaldereta
• Sunny-side up egg • Spicy shrimp
• Fried rice • Chopseuy
• Coffee/chocolate/tea • Rice
• Buko pandan
• Iced tea
Breakfast
the first meal of the day.
It is also the most neglected meal in many homes.
All should make an effort to have breakfast.
Lunch
Often a simple meal but is should be nutritious
One dish meals are very popular at lunchtime because they can prepared quickly.
Examples: pork or beef nilaga, chicken tinola, and pork sinigang
Dinner
Serves in the evening wherein all members of the family are all home in the evening.
Opportunity for the family to have dinner together. Consists of two to three dishes.
It is also important that essential nutrients are present in the dishes to be prepared
Brunch
A meal eaten between 10 am to 11:00 am
A combination of breakfast and lunch and usually happens on a holiday or on weekends,
when people get up later in the morning
Steps in Meal Preparation
1. Decide on the kind of menu or recipes for the occasion.
2. Take note of the ingredients and study the procedure of the chosen
recipe.
3. Make a list of the ingredients and equipment needed.
4. Make a market list.
5. Make a work schedule for the preparation.
6. Prepare the meal.
7. Serve the meal.
8. Evaluate prepared meals in terms of appearance, taste, and time of
preparation.
Food Safety
Hygienic Handling of Food to prevent food contamination
1.Foods that are not stored well get spoiled easily especially
in a hot and humid climate.
2.Food may be contaminated and spoiled because of the
presence of microorganisms which is called food
contamination.
3.Contaminated food, when eaten, can lead to food poisoning
and digestive disorders.
4.Sanitation is keeping things clean and free of harmful levels
of contamination. It is also maintaining conditions
favorable to good health.
Preventive Measures to prevent Food Contamination
1. Maintaining personal cleanliness and wearing proper cooking outfit.
2. Working in a clean kitchen and using clean and sanitized equipment
3. Preparing and serving food hygienically
4. Cooking food thoroughly
5. Keeping food covered at all times.
6. Storing food properly.
Guidelines in Proper Handling of Foods
1. Wash hands before handling food.
2. A sick cook or kitchen staff should never handle or prepare food.
3. Wear proper cooking outfit.
4. Avoid wearing jewelry.
5. Do not sneeze or cough near the food,
6. Apply the two-spoon method in tasting (one spoon will pour the food to the spoon for
tasting)
Proper Storage of Food
It may be stored in open shelves, kitchen cabinets, refrigerators, or freezers.
Every storage space must be dry, clean and cool
Different kinds of food need to be store in different ways
Regularly inspect foods stored in refrigerators, freezers, and cupboard
Keep food in clean wrappers or containers.
Perishables need to be placed immediately in the freezer or ref.
Staples should be stored in an orderly and systematic arrangement.
Should be protected from pests, rodents, and insects.
Proper ventilation to help prevent spoilage.
Properly labeled for proper identification.
Follow the FIFO (first in, first out) principle.
Food placed inside the freezer or refrigerator should be taken out first also.
Refer to Payne Palacio and Theis Introduction to Foodservice for the correct
storage of certain food
End of Lesson
Thank You
