Technology and Livelihood Education: Food and Beverage Services NC II LO1. Know The Product

Technology and
Livelihood Education
Food and Beverage Services NC
II
LO1. Know the Product

Food and Beverage Services – Senior High School
Alternative Delivery Mode
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Republic 8293, section 176 states that: No copyright shall subsist in

any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.
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owners. The publishers and authors do not represent nor represent nor
claim ownership over them.
Development Team of the Module:

Food and Beverage
Services
Quarter ___ - Module ___
Know the Product
This instructional material was collaboratively developed and reviewed by

educators from public and private schools, colleges, and/or universities. We encourage
teachers and other education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at [email protected].
We value your feedback and recommendations.
Department of Education / Republic of the Philippines

What I Need to Know
Hello again dear learners, do you have any idea on what to learn
today? Are you excited to learn new lesson? Well then, I will give you a hint.
What is the main ingredient of that dish?
What does it taste like?
Is it delicious?
Now if a customer ask you this questions, what would you say? Now let us
see why it is important to know your product.
After going through this module, you are expected to:
 Master the names of past and current trends of dishes in the

menu;
 Know the different types of sauces and accompaniments;
 Know the common food allergens to prevent serious health
consequences;
 Study the special dietary requirements and cultural needs of food
and beverage products.
What I Know
Pre-Test
Directions: Read the following test items carefully and choose the correct
answer from the given choices. Write the letter only of your answer in your
test notebook.
1. What do you call a list of all the food and drink offered in an
establishment during its operation?
a. Menu c. Receipts
b. Table Stand d. Tent Card
2. Which of the following is the correct sequence of a classic menu?
a. Soups, fish, frozen water ices, vegetables, salad, cheese,
beverage
b. Soup, fish, frozen water ices, vegetables, cheese, salad, beverage
c. Soup, fish, vegetables, frozen water ices, salad, cheese, beverage
d. Salad, soups, frozen water ices, fish, vegetables, cheese,
beverage
3. Which of the following food can be paired to champagne?
a. Hard cheese c. Fish
b. Chicken d. Pork
4. Which of the following parts of the body will you use when pouring the
wine?
a. Palm c. Elbow
b. Wrist d. Fingers
5. All of these are the information that a restaurant server must learn
about the menu EXCEPT one, which is NOT?
a. Cooking Methods
b. Ingredients including food allergens
c. Taste and flavors
d. Who delivered the ingredients
What’s In
1. Recall what are the capabilities of a POS System?
2. How does employees use POS System?
What’s New
What is It
Lesson Information 3.1
TYPES AND CHARACTERISTICS OF MENU

The menu is the most important controlling element in the servicing
process of any restaurant type or establishment, which is figuratively
referred to as the “authorized representative” of a restaurant because it
creates a constant link between the establishment and the guest.
A menu is a list of all the food and drink offered in an establishment

(e.g., restaurant, café, bar) 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/Hot)
3. Soups
4. Main Course (Fish, Meat and Vegetarian separately)
5. Desserts
6. Drinks (Alcoholic, Non-alcoholic, Hot and Cold Beverages)
Drinks are usually split in two large categories: alcoholic and non-
alcoholic. Alcoholic are divided into subsections of Beer, Wine, and
Spirits.
Alcoholic drinks are listed below:

1. Wine
 Domestic White
 Domestic Red
 Imported White
 Imported Red
 Sparkling Wine
 Southern Wine
 White Vermouth
 Red Vermouth
Menu Familiarization
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. It is also important to know the
nutrient content of the dishes because some guest would want to know and
ask.
The server should have the opportunity to taste several food items on
the menu before serving. This way, he/she can describe in a more detailed
way the flavor of particular dishes. In many cases, guests will be relying on
the server to help them with their menu selection, thus his advise must
always be accurate. Some customers might have special dietary
considerations and will be relying on the server to give accurate information.
The server must not place himself in the position where guest does not enjoy
his/her meal or develops an allergy because incorrect information was given
about the menu. It is also important to point out the following:
 Dishes does not 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 food like nuts)
 Vegetables, salad, 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 the dishes not on the menu
 Ingredients used to prepare the dish
 Methods of cooking used for the dish
In some instances, for the customers to be able to make an informed

choice from the menu, they must be able to understand the terminologies
used. Here are two reasons why the customer is unable to interpret the
menu:
 They might have difficulty understanding the language. This
may be particularly true if the customer is a foreigner and does
not have a sound understanding of the written language used in
the menu. In this case, the server should try to explain each
dish clearly and slowly, pointing to pictures where appropriate.
 The menu might contain terms that are unfamiliar to the
customer because there are term that are derived from the
French language and are used worldwide to describe a dish or
the type of cooking method used.
Classic Menu Sequence
Over the last 100 years or so the sequence of the European menu has
taken on a classical format or order of dishes. This format is used to lay out
menus as well as to indicate the order of the various courses. The actual
number of courses on the menu and dishes within each course will depend
o the size and class of the establishment, often follow the classic sequence.
Starters
 Hors d’oeuvres (ordervs) traditionally this course
consisted of a variety of compound salads but now
includes items such as pâtàs, mousses, fruit,
charcuterie, and smoked fish.
 Soup (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 as 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. They are
usually accompanied by a rich sauce or gravy. Potatoes
and vegetables are not usually served with this course if
it is to be followed by a main course. If this is the main
course then it is usual for potatoes and vegetable to be
offered. Examples of this type of dish are tournedos,
noisettes, sweetbreads, garnished, cutlets, or filled vol-au-
vent cases.
 Relevé – main roasts or other larger joints of meat, which
would be served together with potatoes and vegetables.
 Roast (roti) – traditionally refers to roasted game or
poultry dishes.
 Vegetables (legumes) – apart from vegetables served with
the relevé or roast courses (e.g. asparagus and artichoke)
served as a separate course, although this type 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.
Sorbet
Traditionally, sorbets (sometimes called ‘granites’) were serve to

give a pause within a meal, allowing the palate to be refreshed. They
are lightly frozen water ices, which is usually based on unsweetened
fruit juice, and might be served with spirit, liquor or even champagne.
Russian 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 dishes
such as soufflés
 Sweets (entremets) – hot and cold puddings
 Savoury (savoureux) – simple savouries, such as welsh
rarebit ot other items on toast, or in pastry or savoury
soufflés, might be served at this stage.
 Fruit (dessert) – fresh fruit, nut, and sometimes candied
fruits.
Beverages
Traditionally, it refers to coffee but now, it also includes a wider

range of beverages that are generally available, such as tea, and
chocolate and propriety beverages.
Although listed here to indicate the sequence for meals,
beverages are not included as one of the courses of a meal. Thus, if a
meal is stated as having four courses, that there are four food courses
and the beverages are in addition to these.

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Technology and

LO1. Know the Product

Republic 8293, section 176 states that: No copyright shall subsist in

Borrowed materials (i.e., songs, stories, poems, pictures, photos,

Development Team of the Module:

Quarter ___ - Module ___

Know the Product

This instructional material was collaboratively developed and reviewed by

We value your feedback and recommendations.

Department of Education / Republic of the Philippines

After going through this module, you are expected to:

 Master the names of past and current trends of dishes in the

TYPES AND CHARACTERISTICS OF MENU

A menu is a list of all the food and drink offered in an establishment

The following dish structure is suggested when making menu.

Alcoholic drinks are listed below:

In some instances, for the customers to be able to make an informed

Classic Menu Sequence

 Fish (poisson) – a fish dish, both hot and cold. Fish

Traditionally, sorbets (sometimes called ‘granites’) were serve to

 Cheese (fromage) – a range of cheeses and various

Traditionally, it refers to coffee but now, it also includes a wider

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Quarter _ - Module _