GRADE 9 REVIEWER
It is the responsibility of everyone to
ORGANIZING AND MANAGING FOOD
SERVICE
MANAGEMENT
- defined by Peter Ducker getting work
done through people.
- it is also defined as the judicious use
of resources to accomplish desired
ends.
4 ASPECTS OF MANAGEMENT
1. PLANNING
2. ORGANIZING
3. LEADING
3. CONTROLLING
PLANNING
- it is thinking of possible ways of
reaching the desired goal.
ORGANIZING
- think of the people to be employed
- think of the equipment and materials
that are to be used
LEADING
- directing and guiding which is a
responsibility of a person in charge or
of the leader.
- knowledge of what is to be done is to
be transmitted, instructions must be
clearly given to be understood by all
CONTROLLING
- as an administrative aspect of
management, it is associated with the
goals of operating a food
establishment.
- it aids of putting plans into action.
PERSONNEL MANAGEMENT
PERSONNEL POLICIES COMMON TO ALL
FOOD SERVICE ESTABLISHMENT
PERSONNEL POLICIES
- are codes of conduct to be observed in
the attainment of goals of food
establishment.
1. People working in the kitchen should
be capable of using the tools and
equipment properly.
2.
observe safety rules and regulations in
the kitchen premises.
3. All food handlers must be physically
fit and healthy
4. Observe hygiene protection and
standard healthful procedures while at
work.
5. Competent and knowledgeable with
regards to their particular tasks.
6. Efficient and effective service should
be rewarded with security of tenure and
promotion.
QUALITIES OF AN EFFICIENT FOOD
PERSONNEL
1. right attitude towards work
2. possess the skills and knowledge for
a given task
3. organized in his work
4. flexible
5. self- management of feelings
DUTIES AND RESPONSIBILITIES OF
FOOD WORKERS
HEAD CHEF
- to complete menus
- to order foodstuffs
- to supervise the people who will cook
in the kitchen
- to show required profit
- To meet with the staff especially the
kitchen personnel
- To advise in the purchase of
equipment
- to monitor all activities with regards
to food
BUTCHERS
- he dissects the carcasses and
prepares all the cuts ready for cooking
KITCHEN CLERK
- it is the secretary of the chef.
- responsible for the clerical work of the
chef
ABOYEUR
- he often call the orders
- also named as the caller and
announcer
SCULLERY OR PLONGEUR
- is responsible for collecting, washing
and returning the pots and pans used in
preparation
STOREKEEPER
- is in charge in the storage- checking
all deliveries and making an inventory
of goods, both perishable and the not
perishable.
WAITERS/ WAITRESSES
- they deal directly with the customers,
from the time the customer gives his
orders to the time he receives the meal.
SANITATION PERSONNEL
- in charge to the over- all cleanliness
and sanitation of the work place, the
dining area and the surroundings
COOK
- primary function is to prepare and
cook the menu
COUNTER REPRESENTATIVE
- Take customers' orders
-Assemble and prepare food and food
orders
-Portion and wrap food or place it
directly on plates for service to patrons,
and package take-out food
- Serve customers at counters or drive
thru windows
FOOD MARKETER
- they are responsible for thinking of
new things on how to sell the products
and gain more profit
BUS BOYS
- also called as busser
- their primary function is to clean and
reset the tables, carry dishes and other
tablewares to the kitchen, serve items
such as water, and coffee.
DISHWASHERS
- Wash dishes, glassware, flatware,
pots, or pans, using dishwashers or by
hand.
MENU PLANNING
MENU PLANNING
- is deciding in advance the list of foods
to be served in a meal.
CHARACTERISTICS OF A WELL- PLANNED
MENU:
1. Well balanced in terms of nutrients
2. Good combination of flavor, and color
of dishes.
3. Convenient to prepare
4. Pleasing and appetizing in
appearance
FACTORS IN MENU PLANNING
1. Wants and choices of patrons
2. Food cost and profitability
3. Facilities, tools and equipment
4. Food budget
MECHANICS IN MENU PLANNING
A. MEAL PATTERNS DIFFER FOR EVERY
MEAL
- breakfast, lunch and supper
B. FOLLOW A FOOD PLAN
- so as not to repeat a dish within the
meals
*Some suggestions in menu planning
1. Have one dish with a sauce or soup if
main dish is dry and vice versa.
2. Refrain from repeating a dish within
the week.
3. Have alternatives for a planned dish
*For restaurants, hotels and big food
establishment, they usually have menu
cards/menu boards
IMPORTANCE OF MENU PLANNING
1. to ensure customer satisfaction
2. to facilitate costing
3. to facilitate pricing
4. to facilitate evaluation and
improvements
SELECTING, PREPARING AND COOKING
MEAT
MEAT
- Refers to part of animals used as
food.
- This includes the meat from hogs,
cows, carabaos, goats, lambs and
occasionally horses and dogs.
MEAT SPECIALTY/ MEAT SUNDRIES
- It refers to edible organs and
glands of animals.
- These includes liver, tongue,
kidney, heart, brains, lungs, tripe,
small intestines and sweetbread.
CARCASS
- Refers to slaughtered animals.
- MEAT OF ANIMALS USED AS FOOD
AND THEIR SOURCES:
- microorganisms
- 1. Pork 5.
Lamb
2. Beef 6.
Mutton
3. Carabeef 7. Horse
4. Chevon 8. Dog
- be either moist- heat method or
- dry- heat method
- Polar bear from Alaska
- Kangaroo from Australia
- Whales from Japan and Norway
- a. mechanical method
- PRINCIPLES IN THE SELECTION OF
MEAT
- with a meat tenderizer of pestle
- 1. Consider the desirable
characteristics for each type.
*Note: Meat with fine textured
and good marbling are tenderer
than those with coarse texture
and less marbling.
Carabeef is less tender than beef
and beef is less tender than pork.
- 2. Every carcass must be
inspected and approved by the
Bureau of Animal Industry.
- 3. Fresh, frozen and process
meats have their own advantages
and disadvantages
- 4. Select the meat cut most
appropriate to the intended
recipe.
*lean meat for dry heat and tough
meat for moist- heat
- 5. Consider the cost in relation to
the edible portion.
- 6. Select meat that is already pre-
prepared to save time and labor
- 7. Be meticulous in distinguishing
the finish in meat.
- 8. Know how to distinguish the
characteristics of muscles. Young
animals have tender muscles and
light in color while old animals
have tough muscles and are less
tender and darker in color
- 9. Meat of healthy animals are
generally odorless
-
- PRINCIPLES AND TECHNIQUES IN
COOKING MEAT
-
- 1. Meat is cooked to improve its
palatability, increase its
tenderness, and kill harmful
- 2. Cooking develops flavors in
meat, some methods yield more
flavor than others. It also brings
changes in color, making it more
appetizing
- 3. Methods of cooking meat can
- 4. For shorter cooking time of
tough meats, these can be
tenderized by:
- a process of slicing very thin;
grinding; by beating the meat
- b. Marinating
- process of adding acid solution
like calamansi juice and soy sauce
or vinegar and other seasonings
in the meat.
- c. By using of proteolytic acid
from fruits
-
- 5. Cook meat before or after rigor
mortis.
- 6. Frozen meat maybe cooked
without thawing.
- 7. Pressure frying is increasingly
used in restaurants and may
result in more flavorful and juicier
product.
- 8. Low temperature cooking is
much better than high
temperature
*Fruits and vegetables- edible plants that
give color, flavor and texture to the meals.
-good sources of vitamins, minerals.
-plays an important role in human nutrition.
-mostly in fat and carbohydrates.
-green and leafy vegetables are rich in
vitamin content.

Fruits- fleshy- juicy products of seed
containing plants.
Parts of plants used as vegetables
*roots- underground parts of plants.
*tubers- fleshy parts of underground stem.
*seeds- parts from which new plant grows.
*bulbs- short stem with fleshy leaves or leaf
bases covered with layers.
*leaves- thin flattened organ, specialized for
photosynthesis.
*stems and shoots- stalks supporting the
leaves, flowers or fruits
*fruits- fleshy part of plant, usually sweet.
*flowers- also known as blossom
-reproductive structure in flowering plants.
Market forms of fruits and vegetables
*flesh- newly harvested sold in the market.
*canned
-canning- process in which products are
packed in sealed cans or jars.
-it prolongs the shelf life of the product.
*frozen
-freezing- process in which fruits and
vegetables are preserved at temperature
below 10 degrees Celsius
*dried
-drying- common method favored by
homemakers.
-a process of reduction of water content of
the fruits and vegetables.
Guidelines in buying fruits and
vegetables
*buy fruits and vegetables in season.
*choose vegetables which are crisp, firm and
bright in color with no signs of decay,
blemishes or rotting
*choose fruits and vegetables according to
their freshness, size and maturity.
*eggs- poultry products from chicken, duck,
quail that are eaten as food.
Four main parts of eggs
1. yolk- orange portion at the center which
constitutes 31% of egg weight
2. white (albumen) it constitutes 51% of
egg weight
3. Shell membrane-
4. shell- hard case consisting mainly calcium
carbonate
Methods to determine the freshness of
eggs
1. Gross Examination fresh eggs have
rough and dull looking shells
2. Candling- hold the egg against the light.
Fresh eggs have yolk at the center
3. clicking- click two eggs, fresh ones have
a bell- like tone
4. shaking- fresh eggs do not rattle
noticeably while a stale one rattles easily
5. water test- fresh eggs sinks and stale
ones floats
6. breaking- fresh eggs have a clear, thick ,
firm and gelatinous white. The yolk is well
rounded, high at mid center and does not
break easily
Poultry
- Refers to group of domesticated
fowls used as food.
- Feathered animals raise for human
consumption.
- It includes chicken, turkey, ducks,
pigeon and quails.
- Rich in protein
2 reasons/ purpose for raising poultry
animals
1. for their meat
2. for their eggs
Chicken- the most consumed of all poultry.
- There are almost 19 billion
chickens in the world
Ducks- second most consumed poultry
Poultry are consists of the following:
1. Dark muscles- found in parts which are
always used. (e.g. legs, thighs, wings, neck
and rib cage)
- richer in fats
2. White muscles- found mainly in the
breast.
Slaughtering
- A process of killing animals in a
bloody manner.
- Usually done in slaughterhouse (
a place where animals are
butchered)
Steps in slaughtering

1. slaughtering and bleeding
- it is performed by slitting the jugular vein in
the chickens throat with a sharp knife.
2. scalding
- A process wherein bled chicken is dropped
in hot water for 30 to 60 seconds depending
on the size of the bird so that feathered can
be removed easily.
3. defeathering
- a process of removing the feathers
4. eviscerations
- a process of removing the eviscera/ entrail
or internal organs
Market forms of poultry
1. live poultry- alive and alert
2. whole poultry- poultry with all parts
intact but not alive.
3. dressed poultry- slaughtered bird that
have been bled and defeathered.
4. drawn poultry- slaughtered bird that
have been bled, defeathered and internal
organs have been removed.
5. poultry parts- parts of chicken that are
packed, sold, frozen and fresh.
6. frozen- either whole or chicken parts that
are packed and frozen.
7. ready to cook- this can be sold whole,
split, in halves, quartered, without
backbone
8. precooked- includes breaded chicken,
chicken nuggets, chicken fillet.
Classes of poultry
1. broiler- suitable for broiling
- chicken about 9 to 12 weeks of age.
2. roaster- a chicken about 3- 5 months of
age.
- suitable for roasting
3. capon- a male chicken under 8 months
old.
4. stewing chicken- mature female chicken
more than 10 months old
5. stag- male chicken under 10 months old
6. rooster- also called cock
- mature male chicken above 12
months old
7. jumbo broiler- extra large broilers about
4 kilos in weight similar to turkey in
size.
Principles of poultry selection
1. poultry differ in their quality/
characteristics in accordance with
their age, sex, live weight and breed
2. young poultry contains less fat and less
calories and are tastier
3. fat of poultry is found under the skin
4. choose chickens that are active, healthy
well feathered and well shaped.
5. select the type of chicken suited to the
recipe or type of cooking
6. young chickens are appropriate for dry
heat method while older ones are
suitable for moist heat method
7. poultry parts are available fresh, frozen,
chilled, pre- cooked; ready to cooked
8. fresh poultry have the same
characteristics as quick frozen
9. when buying dressed or drawn poultry,
select those free from any feathers
10. fresh poultry is almost odorless and
tasteless
11. to store poultry, wrap it tightly in foil or
paper. follow the first in first out rule
12. when frozen poultry is to be thawed, do
this slowly by transferring the poultry from
the freezer to the refrigerator from 12- 24
hours.
Market forms of eggs
*fresh eggs
*frozen eggs
*dried eggs
*preserved eggs
*uses of eggs in culinary
-aerating-
-thickening
-garnishing
-coating
-binding
-coloring
-leavening
-emulsifying
- glazing
-enriching
-clarifying
*starch- carbohydrates stored as granules in
the leucoplasts of plant cells.
*alimentary pastes- refers to a family of Local noodles
macaroni products of varying sizes and -miki
shapes. -sotanghon
*noodles- made from rice, soft wheat flour, -bihon
lye, soybeans, cassava and other legumes or -pancit canton
roots crops. -Instant noodles