4. Menus and Recipe
• Menus are used in the dining room to give
both wait staff and guests important
information about what the establishment
offers.
• Recipes give detailed instructions to aid
kitchen staff to produce menu items.
• Carefully designed menus and recipes can
help chef in kitchen operation and control
costs
4
5. Menu VS Recipe
Measuring ingredients accurately
Standardized recipes
5
7. The Basics of Nutrition
• Nutrition refers to the study of diet and
health.
• It is through the comprehension of this study
that we as foodservice professionals can
accommodate and enrich various dietary
preferences and restrictions.
• Meeting the dietary needs of today’s lifestyles
involves an understanding that people eat or
don’t eat certain foods for different reasons.
7
9. Customer’
Nutrition from the Customer’s Point of View
• As the dining public becomes more knowledgeable
about nutrition, and continues to be more
concerned about health, it will become more
demanding of nutritious food items when dining
out.
• A National Restaurant Association (NRA) discovered
that customers can be group in THREE categories
in regard to their attitudes toward nutrition when
dining out.
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10. THREE categories of customer
1. Committed Patron – considered HEALTHFUL
2. Vacillating Patron – concerned about
nutrition & eating helpful food but they are
driven by taste and occasion
3. The Unconcerned Patron – unconcern with
making healthful choices
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12. Nutrition
• Is the study of food and their relationship to
HEALTH.
• Good nutrition required the consumption of
foods that are low in FAT, high in FIBER, and
high in NUTRIENTS.
• The Nutritional habits are improving between
good eating habits and good health.
12
28. Goals of an Effective Sanitation Program
1. To protect food
from contamination
through safe
handling
procedures
2. To reduce the
effects of
contamination
28
29. PRELIMINARY DEFINITIONS
• Clean • Free from Soil
• Contamination • The unintended presence of harmful
substances or microorganisms in food
or beverage
• Cross- • Allowing harmful substances to come
contamination in contact with new products
• Food-borne • A disease that is carried or passed to
illness human beings by food
29
30. PRELIMINARY DEFINITIONS
• Food-borne • A report incident of two or more
illness outbreak people becoming ill from a common
food, which is confirmed through
laboratory analysis as the source of
illness
• Sanitation • Free of decrease-causing bacteria/
creation and maintenance of healthful
conditions
30
48. The 8 most often cited factors in
Food-
Food-Borne illness outbreaks
1. Failure to cool food properly
2. Failure to heat or cook food thoroughly
3. Employees with illness, infection, and poor personal
hygiene
4. Food prepared a day or more before it is to served
5. Contaminated raw ingredients added to ready-to-eat
foods
6. Food remaining in the temperature dangerous zone
7. Failure to reheat previously prepared foods
8. Cross-contamination of raw and cooked foods
48
62. CHECK
• Check to be sure that the
fresh fruits and vegetables
you buy are not bruised or
damaged.
• Check that fresh cut fruits
and vegetables like
packaged salads and precut
melons are refrigerated at
the store before buying. Do
not buy fresh cut items that
are not refrigerated.
62
63. • Wash hands with warm water and
soap for at least 20 seconds before
and after handling fresh fruits and
vegetables.
• Clean all surfaces and utensils with
hot water and soap, including cutting
boards, counter tops, peelers and
knives that will touch fresh fruits or
vegetables before and after food
preparation.
63
64. • Rinse fresh fruits and vegetables under running
tap water, including those with skins and rinds
that are not eaten. Packaged fruits and
vegetables labeled “ready-to-eat”, “washed”
or “triple washed” need not be washed.
• Rub firm-skin fruits and vegetables under
running tap water or scrub with a clean
vegetable brush while rinsing with running
tap water.
64
65. • Dry fruits and vegetables with a clean cloth
towel or paper towel.
• Never use detergent or bleach to wash fresh
fruits or vegetables. These products are not
intended for consumption.
65
66. • When shopping, be sure fresh fruits
and vegetables are separated from
household chemicals, and raw foods
such as meat, poultry, and seafood
in your cart and in bags at
checkout.
• Keep fresh fruits and vegetables
separate from raw meat, poultry, or
seafood in your refrigerator.
66
67. • Separate fresh fruits and
vegetables from raw meat,
poultry and seafood. Do not
use the same cutting board
without cleaning with hot water
and soap before and after
preparing fresh fruits and
vegetables.
67
68. • Cook or throw away fruits
or vegetables that have
touched raw meat, poultry,
seafood or their juices.
68
69. • Refrigerate all cut, peeled or cooked
fresh fruits and vegetables within two
hours.
69
70. THROW AWAY
• Throw away fresh fruits and vegetables that have
not been refrigerated within two hours of cutting,
peeling, or cooking.
• Remove and throw away bruised or damaged
portions of fruits and vegetables when preparing to
cook them or before eating them raw.
• Throw away any fruit or vegetable that will not be
cooked if it has touched raw meat, poultry or
seafood.
• If in doubt, throw it out!
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74. (10%) – 22 . . 53
WESTERN EASTERN
1. France (3) 1. Australia
2. Italy 2. China
3. Mediterranean 3. Korea
4. Eastern Europe 4. Japan
5. America 5. India
6. Mexico and S.USA 6. Thai (3)
7. Middle East 7. Malaysia / Indonesia
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75. 1. Culture and traditional
2. Type of Meal and Foods
3. Cooking Techniques
4. Cooking Equipments
5. Ingredients
6. Famous Dishes and
Example of Recipes
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