2. • Responsible for creating
recipes
• Prepares, cooks and does
the plating of meals for the
customers
• Supervise other staff in the
kitchen
• Estimate food needs and
ordering materials and
ingredients
CHEF
3. JOBS/POSITIONINTHEKITCHEN
EXECUTIVE
CHEF
CHEF DE
CUISINE
Directs the
overall
restaurant
operations
takes charge
of the over all
operation of
one kitchen
and reports to
the Executive
Chef
SOUS CHEF
sub chef takes
place of the chef
de cuisine if
he/she is not
around and
higher in rank
compared to line
cooks
COOKS FOOD
PREPARATION
STAFF
less training
than chefs,
work in
school
cafeteria,
canteens
and
hospitals
responsible for
preparing
ingredients,
maintaining
cleanliness, and
check oven and
stovetop
temperatures
4. specialized in making
baked goods
can be through retail
store or
food service for special
occasions like weddings and
birthdays
Skilled cook that creates
sumptuous meals for a large
group of people
BAKERY
CATERING
5. Varies from single to
multiple cuisines that
allow customers to eat
the food of their choice at
their own pace.
small business that uses cart
to sell products can be rolling
or stationary type that offer
snacks in affordable prices
BUFFET RESTAURANT
FOODCART
6. restaurant that uses
mobile truck to sell food
pruducts which can be
light to heavy meals
it sells handcrafted coffee,
pastries, sandwiches and
sometimes heavy meals like
pasta
FOOD TRUCK
COFFEESHOP
7. a panel found on the package of food that
contains pertinent information about the
product such as its nutritive value, serving
size, brand name, manufacturer and
expiration date
product contents, shelf life, and
nutritional value
dishonest and misleading
promotions and advertisements and
facilitate sound choice
What is Food Labeling?
Toinformconsumersaboutthe...
To protect consumers from...
8. Mandatory food labeling requirements for
food manufacturers:
AdministrativeOrderno.88-Bs.1984
specific and not generic
no identical brand name that is already
registered in BFAD
should be declared in descending order of
proportion on the principal display panel or
information panel
shall be declared using metric system of
measurement
Product name/ Nameofthe food
Use brand name and trademark
Complete list ofingredients
Net contents and drained weight
9. Mandatory food labeling requirements for
food manufacturers:
AdministrativeOrderno.88-Bs.1984
specific and accurate
should be embossed/ permanently marked
in individual package
should be clearly printed in all product
labels
Name and address ofmanufacturer, packer,
importer, trader and distributor
Lot Identification
Storage condition
Expiration date ,use-by-date, and consume before
date
10. Mandatory food labeling requirements for
food manufacturers:
AdministrativeOrderno.88-Bs.1984
stated below list of ingredients
should be printed for correct utilization
should be presented in tabulated form and
all the nutrient quantities should be
declared in relation to the average or usual
servings
Food allergen information
Directionand instruction ofuse
Nutrition Facts
11. the art, science and technology of preparing
the products for the market
made of plastic, glass, paper and aluminum
not easilt torn or
destroyed to avoid food
from spilling out
provide pertinent informatin about
brand utility, quality for the demand
of the product.
design, color and shape
matter
add convincing power to
sell the product
assures reliability, known and
likeable
Foodpackaging
Durable
Communicative
Creative
Suitabilityand convenience
