MODULE 7

Lesson 12 – Purchasing
& Preparing Ingredients
According to Recipe
PURCHASING – is defined as
the process of buying the
right amount of food at the
right time, from the right
place & from the right
source.
OBJECTIVE OF AN EFFCTIVE PURCHASING PROGRAM

1. Buy products best suited for the menu

2. Buy the proper quantity of items
3. Pay for the proper quantity of items
4. Deal with only reputable and dependable suppliers
GUIDELINES TO KEEP FOOD SAFE

1.Clean 3. Cook 5. Purchasing

2.Separate 4. Chill
Purchasing Technique – include
comparative shopping, evaluation
of new products, wise judgement in
timing large purchases of seasonal
items & selection of the most
efficient supplier. The following are
essential guidelines that you should
remember for effective purchasing
activity:

1. Buy the right quantity

2. Buy the right quality
3. Buy at the right price

Meal Preparation – is a series of

activities that start from washing,
peeling and cutting of good quality
foods for cooking.
Food Quality – is a composite of
several criteria determined by
stimuli coming from food and the
attitude attached by the consumer
to the food.
Food – is considered good to eat if it
FOOD CLASSIFICATIONS
1. Perishable foods – meats, poultry, dish, milk, eggs and many
raw fruits and vegetables.
2. Semi-perishable foods – these foods, if properly stored &
handled, may remain unspoiled for six month to about 1 year.
3. Staple or non-perishable – food such as sugar, dried beans,
spices and canned goods do not spoil unless they are handled
carelessly.

FOOD CLASSIFICATIONS
1. Freshness of the food when it reached the grocery store
2. Length of time and the temperature at which it was held
before purchase
3. Temperature of food storage areas
4. Humidity level in food storage areas
5. Type of storage container or packaging where the food is
stored in
6. Characteristics of the food item
•MENU PLANNING
•Menu – is a list of prepared food offered to customers from which
they chose their needs.
Below are factors to consider in menu planning:

1.Customers to be served
7. Market conditions
2. Number of people to be served

3. Child customers to be
considered 8. Menu combinations

4. food budget

5. Physical facilities & layout

6. Occasion & style of service

MENU PATTERN
Menu pattern – is an outline
of food to be served for each
meal.
 KINDS OF MENU

1. TABLE D’HṒTE – this menu is a set menu and is suitable for

small to medium sized functions. A table d’hóte menu
consists of 2 – 4 courses at a set price.
2. SET – has been pre-determined usually by the host of the
function or event. This type of menu also has a set price & is
suitable for large functions & events.
3. A la carte “from the card”- each dish on an a la carte menu
is cooked to order & priced individually.
4. FUNCTION – consists of 2 or 3 courses chosen by the host
of the event. The host pays a set price/head.
5. BUFFET – is a popular option in establishment where a
large number of guests look for good food and value for
money.
6. CYCLIC – is suitable for establishments where regular
customers are served.
7. STATIC – the most common type of menu that remains
unchanged for a long period of time.
8. PRIX-FIXE – this type offers several courses for 1 fixed
price. This menu can be expensive but offers a lot of food.
9. DU JOUR “of the day”- as in “SOUP OF THE DAY” ,
menu that change daily and are focused on seasonal
ingredients, preparing the freshest food possible.
1. TABLE D’HṒTE – this menu is a set menu and is suitable
for small to medium sized functions. A table d’hóte menu
consists of 2 – 4 courses at a set price.
2. SET – has been pre-determined usually by the host of the
function or event. This type of menu also has a set price & is
suitable for large functions & events.
3. A la carte “from the card”- each dish on an a la carte menu
is cooked to order & priced individually.
4. FUNCTION – consists of 2 or 3 courses chosen by the host
of the event. The host pays a set price/head.
5. BUFFET – is a popular option in establishment where a
large number of guests look for good food and value for
money.
6. CYCLIC – is suitable for establishments where regular
customers are served.
7. STATIC – the most common type of menu that remains
unchanged for a long period of time.
8. PRIX-FIXE – this type offers several courses for 1 fixed price.
This menu can be expensive but offers a lot of food.
9. DU JOUR “of the day”- as in “SOUP OF THE DAY” , menu
that change daily and are focused on seasonal ingredients,
preparing the freshest food possible.
 MENU CARD
Menu card – is a printed list of food items offered in a
restaurant.
Parts of a Menu card:

a. Front cover – carrying the

name of the establishment
2. Inner page – list of the prices
per serving order.
3. Back cover – show the address
of the restaurant & name of the
owner & the contacts.
 TYPES OF MENU CARD
1. TALL & SKINNY – measures roughly 4” by 9.25”.
2. MINI BOOKLET “invitational journal” – it gives something to
thumb through while they waited for the bride & groom or other
guest to arrive.
3.FAN – have your menu printed on a fan. Works especially well
at a summer wedding or other outdoor events.
4. SQUARE – the non-standard shape square menu cards come in
a variety of colors & can be customized with graphics that fit
your
TALL event. MINI BOOKLET
& SKINNY FAN SQUARE
HOW TO WRITE THE MENU
1. A well planned menu should be written in such a way that
customers are attracted to it. Here are some pointers in writing a
menu:
2. List of foods in the order in which they are served except that
beverages are listed last irrespective of when they are eaten.
3. Foods eaten together are written together.
4. tems such as margarine, sugar, cream, & salad dressings are
not written
5. Capitalize all words except prepositions & conjunctions.
6. Plan the spacing & arrangements of the items on the menu
card so that it is symmetrical.
STANDARDIZING & QUANTIFYING RECIPES
Quantifying recipes is when a recipe is made with a different
proportion of ingredients to account for a different number of
people than the recipe feeds.
STANDARD RECIPES
A standard recipe is a procedural text which logically sets out
the steps required to create a particular dish.
IMPORTANCE OF TEMPERATURES IN FOOD PREPARATION
Bacteria grows most rapidly in the range of temperatures
between 40˚ F & 140˚ F, doubling in number in as little as 20
minutes. This range of temperatures is often called

as “danger zone”. It is advisable not to leave food

unrefrigerated for over 2 hours. If the temperature is above
90˚F, food should not be left out for more than 1 hour.