cupdf.com_a-guide-to-meal-management-and-table-service.pdf

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MEAL MANAGEMENT
Meal management is the process whereby resources, both material and
human, are used to obtain goals that have to do with feeding the individual
or the group. It involves planning, organizing, controlling and evaluating the
meal service. These are tasks directly associated with the health, welfare and
happiness of the individual or the group. What people eat and the conditions
under which the meals are served should always be considered to realize the
goal of meal management. To be exact, the goal of meal management is to
provide food that will ensure the physical and mental growth of the person, his
social development and well-being, with a reasonable expenditure of available
resources. The goals are specifically categorized as good nutrition, planned
spending, satisfying meals, and controlled use of time and energy.
1. PLANNING MEALS
Planning meals includes not only the listing of foods to serve during a
meal, known as the menu, but also these activities as well:
1. planning the food budget;
2. planning for food purchase, choosing the market, buying and
storing supplies; and
3. planning for preparing and serving meals.
FACTORS TO CONSIDER IN PLANNING MEALS
In planning meals, the following factors should be considered:
1. Nutritional adequacy — or the provision of palatable foods that are
richinessentialnutrients.Nutrientneedsofanindividualareaffected
by age, sex, body built, and activities engaged in by the individual.
2. The Food Budget —
The food budget is influenced by the family income,
knowledge of the market shopper’s shopping skills, family food,
likes and dislikes, and their goals and values.
3. Differences in food habits —
These include the dietary habits of nationality groups,
regional food patterns, cultural and religious food patterns, and
the socioeconomic background.

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4. The time and skill of the meal manager —
The length of meal preparation, the amount of experience,
and the time available are to be considered.
5. Suitability, availability, and quality of the food to be served.
6. Aesthetic and psychological aspects of food — or the proper
combination of flavor, texture and shapes as well as variety in
color, form, and arrangement.
7. Equipment available for food preparation.
PRINCIPLES IN PLANNING MEALS
Objective planning of meals enhances the meal manager’s chances of
achieving her goals because she can control the use of her resources, especially
the use of her time and energy in shopping, cooking, and serving meals and
in decision-making. Furthermore, she can regulate her spending for food
more easily. Objectivity in planning is possible if certain guidelines in meal
planning are observed, such as:
1. Plan several days’ meals at a time, utilizing simple menus that are
easy to prepare and serve.
2. Include more one-dish meals like sinigang, nilaga, bulanglang, tinola,
and the like.
3. Plan meals that have interesting variety in color, texture, and
flavor.
4. Plan to serve foods that are not only in season but also enjoyed
by the diner.
5. Plan dishes that do not entail too much preparation at one time.
If possible, preparation can be started the day before the dish is
served.
6. Consider palatable foods that are rich in essential nutrients.
Consult the different food guides.
7. Make out a market list to avoid extra trips to the food stores.
8. Utilize leftovers and “convenience” foods when necessary.

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A GUIDE TO PLANNING NUTRITIOUS MEALS
Meal planning is of vital importance in the consideration of proper
nutrition and the family’s real enjoyment of food. Foods used in planning
daily meals must be adequate from the nutritional standpoint. Knowledge of
the food nutrients, their sources and functions will help ensure the choice of
nutritionally adequate meals. Moreover, the use of foods from the essential
groupings suggested by the Foods Nutrition Research Institute (FNRI) will
facilitate the planning of a balanced diet. The Basic Food Groups, which
consist of: (a) energy foods; (b) body-building foods; and (c) regulating foods,
are designed to include the most commonly used Filipino foods. Locally
available foods are grouped according to their specific contributions to the
diet. The recommended daily servings from each food group for a normal
adult are also indicated.
THE FOOD PYRAMID
The Food Pyramid is a diagram developed by nutrition experts all over
the world to illustrate the balance of foods needed for a healthy lifestyle. It
serves as a nutritional guideline in wisely choosing food to obtain the best
balance of nutrients in the diet. The three major food groups are placed in
the Food Pyramid, with indicators of healthy eating habits in terms of what
foods one must eat. The food groups are classified as follows:
1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol.
This food group is at the top of the pyramid.
2. Eat Moderately: foods with high protein content but which have
high fat level (e.g., pork, beef, chicken, milk, and eggs). This food
group is in the middle of the pyramid.
3. Eat Most: foods, which are high in fiber and low in fat and sugar.
A large proportion of these foods in the diet will help control
weight and reduce fat levels in the blood. These are foods, which
make up the base of the pyramid and should be the biggest part
of the diet.
The foods are to be chosen from all three levels in the proportion
shown, to make sure that there is a good balance of nutrients and variety in
the diet. As used in meal planning, the Food Pyramid is a visual delight in
the preparation of a nutritious and balanced diet. It facilitates the planning
of some meals, which may require special diets for particular persons with
health problems. More importantly, majority of normal diners is assured of
a guide to healthful eating.

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SOURCES AND FUNCTIONS OF FOOD NUTRIENTS
The basic nutrients that are essential in maintaining body functions
and good health are (1) carbohydrates; (2) fats; (3) protein; (4) vitamins; (5)
minerals; and (6) water.
Carbohydrates
Carbohydrates — provide heat and energy to the body. More than half
of our day’s requirement for energy comes from carbohydrates. Carbohydrates
from rice, and other starchy foods such as corn, kamote, gabi, ubi, potato, and
sugar also provide additional energy. However, they tend to occupy a large
proportion of the day’s diet, leading to a disproportionate intake of food.
Heavy intake of carbohydrates tends to limit the consumption of other foods
which would supply more protein, mineral, and vitamins, thus resulting in
deficiency diseases.
Fats
Fats — are concentrated sources of energy. They contain over twice the
energy value of carbohydrates, weight for weight. Its inclusion in the diet
enhances palatability and delays the onset of hunger. Fats also transport
Vitamins A, D, E, and K. Good fat sources are egg yolks, meat, cheese,
butter, and nuts. Twenty to twenty-five percent (20-25%) of our daily calorie
requirement should come from fat.
Proteins
Proteins — build, repair, and maintain body tissues. They are important
constituents of body cells. They form the hormones that regulate body
processes and anti-bodies that fight infections. Proteins supply heat and
energy when there is shortage of fats and carbohydrates in our meals.
Proteins are made up of amino acids. There are twenty-two (22) such
acids, eight (8) of which are considered essential because these cannot be
manufactured by the body. These must come from food.
Food proteins containing all eight (8) essential amino acids are
called complete. Animals are good protein sources. These include meat,
fish, shellfish, eggs, poultry, cheese, and milk. Also important, although
incomplete, are proteins from plant sources such as those from cereal foods
(bread, rice, flour, corn), nuts, beans, and peas.
In a mixed diet, animal and plant proteins supplement one another.
What one plant protein lacks in amino acid is made up by the other to form
a complete protein. We should get 10-13% of our daily calorie requirement
from protein foods.
Vitamins
Vitamins — areorganic substances necessary for growth and maintenance
of life. They must be provided in the diet. They are in small amounts in the
body and act as catalysts or substances that hasten chemical reactions in
body processes. They are carried in the blood stream to all parts of the body.
As such, they control body chemistry and play important roles in normal
growth, energy expenditure, reproduction, resistance to diseases, and general
well-being.

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Many vitamins are destroyed during food processing and handling,
thus making them unavailable. Enrichment is a measure which puts back
lost nutrients in food. Vitamins A, D, E, and K are easily dissolved in fats
and referred to as fat-soluble vitamins. Those that are dissolved in water,
such as Vitamins C and B-complex vitamins, are referred to as water-soluble
vitamins.
Vitamin A
Vitamin A — is essential for normal eye functioning, resistance to
infection, normal growth, and healthy skin. Good food sources include
whole milk, butter, most cheeses, fish liver oil, and green or yellow parts of
vegetables and fruits such as malunggay or kalabasa, ripe papaya and carrots,
in the form of carotene.
Vitamin B complex
Vitamin B complex — namely thiamine, niacin, and riboflavin, are
water-soluble. They are rapidly lost by the body in urine, feces, and sweat.
They must be provided in our meals every day. Thiamine prevents beri-beri,
helps convert carbohydrates into energy, and maintains good digestion and
assimilation of food. Niacin plays an important role in cell respiration,
carbohydrate oxidation, and good digestion. A deficiency leads to a disease
known as pellagra. Riboflavin aids protein utilization and affects the normal
growth especially of the hair and skin.
Vitamin C
Vitamin C — is essential for healthy teeth, gums, and blood vessels. It
is important too in the formation of collagen, a protein that helps support
the skin, bones, and tendons. Good food sources are green leafy vegetables,
and fresh fruits, especially citrus fruits. Vitamin C has to be provided every
day in our meals.
Vitamin D
Vitamin D — is necessary for strong bones and teeth, and is produced
by the action of sunlight on the skin. It is sometimes called the sunshine
vitamin. Good food sources are liver, fish liver oil, egg yolks, and fortified
milk.
Vitamin E
Vitamin E — like A, D, and K, is fat-soluble. It helps in the formation of
red blood cells, muscles and tissues, and prevents the abnormal breakdown
of body fat. Good food sources are whole grain cereals, whole wheat bread,
wheat germ, and vegetable oils.
Vitamin K
Vitamin K — is necessary for blood clotting and is manufactured in the
intestinaltractbymicroorganisms.Good foodsourcesaregreenleafyvegetables.
Minerals
Minerals — Some 18 minerals are considered necessary for regulating
and maintaining body processes. Some of the most important are calcium,
phosphorus, iron, copper iodine, sodium and potassium.

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Calcium and Phosphorus
Calcium and Phosphorus — are essential for the formation of good
bones and teeth. Good food sources are milk, cheese, green leafy vegetables,
small fishes, and nuts.
Iron
Iron — is responsible for the formation of red blood. It is the major
component of hemoglobin, the substance that carries oxygen in the blood.
Iron deficiency in the diet leads to anemia. Good food sources include
enriched bread and flour, unpolished rice, eggs, green leafy vegetables, meat,
especially the internal organs, and fish.
Iodine
Iodine — affects the function of the thyroid glands. Deficiency of this
nutrient causes simple goiter. Chief sources are seafood, marine plants and
iodized salts.
Sodium
Sodium — is present in common table salt. It is essential for the normal
functioning of body fluids and tissues.
Potassium
Potassium — is needed for healthy nerves and muscles, and is found in
meat, fish, milk, vegetables, and fruits.
Copper
Copper — We need a small amount of copper which a well-planned
meal will provide adequately. This nutrient is essential in iron utilization.
Water
Water — is an essential part of body tissues and comprises 2/3 of the
body weight. It is not considered as food, yet no one can live more than a few
days without it. It is lost in sweating and normal body excretions, through the
intestinal tract and kidneys, and should be replenished every day. A loss of
10% fluid from the body is a serious menace to health. As a rule, 6-7 glasses
of water or juices and other drinks are needed to maintain water balance in
the body.
Without water, food cannot be digested, absorbed or carried properly
to the different parts of the body as needed.
No single cell can do its work properly without water. It is also a
medium whereby the waste products are carried away to be excreted.
Because it is a carrier of waste products, it is important in the prevention
of constipation.
Fiber or Cellulose
Fiber or Cellulose — is the indigestible part of foods. It is not a nutrient
but it provides roughage to stimulate the intestinal muscles for proper
evacuation. Moreover, it promotes the growth of useful bacteria in the
intestines. Good food sources are fruits, vegetables, and whole-grain breads
and cereals. Lack of roughage in the diet causes constipation.

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FOOD GROUPS: SOURCES AND FUNCTIONS
(Adapted from FNRI Nutritional Guideline 2000)
Food Groups Sources Functions/Uses
Rice and Alternative • Rice, Corn, Bread,
Other Bakery
Products
• Cereals such as Oat
meal
• Root Crops such
as Potatoes, Yam,
Sweet Potatoes,
Cassava, Taro
• Supply the
major bulk of
Carbohydrates and
Energy in the Diet
• Provide Dietary
fiber as well as some
Protein, Vitamins
and Minerals
Meat and Alternatives • Meat (including
Organ Meats)
• Poultry, Eggs, Fish
• Seafoods, Milk and
Milk Products
• Dried Beans like
Mongo, Soy beans,
Nuts (Peanuts)
• Excellent sources of
high-quality Protein
required for growth
and repair of body
tissues
• Sources of
absorbable Iron,
B-Complex
Vitamins and
Minerals
• Rich in Calcium
and Vitamin A
Vegetables • Green leafy
vegetables such as
Malunggay, Saluyot,
Kangkong, Kamote
Tops, Gabi and
Kalabasa Leaves
• Yellow Vegetables
such as Carrots,
Squash, Fruits and
Flowers, Eggplant,
Patola, String Beans
• Contribute
Vitamins and
Minerals
Beta-Carotene and
Vitamin C
• Give bulk and
roughage to the diet

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Fruits • Fresh fruits
• Dried fruits
• Fruit juices
• Guava, Papaya,
Mango, Oranges,
Sineguelas (Vitamin
C–rich fruits),
Banana, Pineapple,
Melon
Beta-Carotene and
Vitamin C
• Sources of Vitamins
and Minerals
• Give bulk and
roughage to the diet
Fats and Oils • Cooking oil, Butter,
Margarine and
Other Fats
• Concentrated
sources of energy
• Increases energy
intake
• Helps in the
utilization of fat
soluble vitamins A,
D, E and K
• Sources of Essential
Fatty acids, Linoliec
and Linolenic acids
• Improves the flavor
of meals
Sugar • Naturally found in
fruits and milk
• Inhibit growth
of food-spoilage
bacteria
• Act as preservatives
• Contribute to
energy intake,
sweetness and
attractiveness to
diet
Water and Beverages • Fruit juices
• Fruit-flavored
drinks
• Coffee
• Tea
• Soft-drinks
• Regulate
temperature
• Transport
Electrolytes and
other nutrients
• Excrete waste
products from
lungs, skin and
kidney
• Lubricate joints
and cushion the
Nervous System

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DIFFERENCES IN FOOD HABITS
Regio
Regional Food Patterns in the Philippines
nal Food Patterns in the Philippines
The 7,107 islands of the Philippines sustained multiple cultures
and distinctly different food habits. The variations could be attributed to
regionalism and to the different regional characters of the islands people.
This sense of regional identity plays a distinct food pattern as follows:
1. People in the coasts of Luzon, known as the Ilocos Region, prefer
vegetables and rice for the bulk of their diet. Pinakbet is a popular
vegetable dish identified with the Ilocanos. It is a combination
of eggplant, ampalaya, lima beans, okra, squash and tomatoes,
spiced with fish sauce or bagoong. Langgonisa (native sausage)
and Bagnet (dried pork belly) are well-known Ilocano meat dishes.
2. Central Luzon is famous for many exotic dishes. Pampanga is
famous for Buro (fermented rice sauce with crab roe), Tocino or
cured pork slices and sweet desserts, such as Leche Flan, Marzipan
and more. Bulakenyo cooking is very varied and specializes in
meat and fish dishes such as its Galantina, Relleno, Estofado
and Asado.
3. The Bicol Region, famous for the Mayon Volcano, is synonymous
with food cooked in coconut cream or Gata and Sili (Chili
Pepper). Famous for Laing and Pinangat, no other region can
duplicate this dish of gabi leaves cooked in gata and laced with
chili.
4. The Visayas is the center of the archipelago and its biggest islands
group. Their cuisines reflect the influence of the Chinese and
the taste of the seas. Delicious noodle soups, Pancit Molo, La
Paz Batchoy, Binakol (Chicken soup with Buko) taste heavenly.
Lumpiang Ubod, Inasal (barbecued chicken), Kinilaw (marinated
fresh fish or shellfish) and Cebu’s Lechon (whole roast piglet)
taste like no other.
5. Mindanao, the land far south, has cuisines which are Malay-
inspired and are distinctly exotic in taste. Zamboanga is Catholic
with Spanish influence. Cocido is prepared with sausage, salted
pork, sweet potatoes, corn and cooking bananas patterned in its
Spanish prototype. Curacha, the weirdest crab with the sweetest
flavor is a unique dish found only in this region.

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Dietary H
Dietary Habits of Cultural Groups
abits of Cultural Groups
The Asians, (Chinese, Thais, Koreans, Japanese, Vietnamese, Malays,
Indonesians, Filipinos, and others) have rice and water as staple food.
The Americans have bread, hamburger, hotdogs and soda as staples. The
Europeans, on the other hand, are meat lovers with potatoes and wine as
staples. Some distinct cultural food patterns and practices are as follows:
1. French cooking evokes images of culinary masterpieces, perfectly
planned, prepared and presented. The culinary diversity of French
cooking comes from the many geographical regions. The fertile
soil and temperate climate of France produce a variety of meats,
fish, seafoods, poultry, fruits and vegetables.
2. German cooking is usually classified as hearty. High sodium
saukrat, fat-laden gravies, butter-filled pastries, soft pretzels and
German beer are just a few food characteristics of German culture.
They havea love affair with foodexpressed in holiday celebrations.
3. Italian cuisines are super-rich, high in calories and fat, and totally
irresistible. Cheesy Lasagnes, Fettucine and all the various pastas
are cooked with a flair.
4. Mexican Culture has the greatest emphasis on food. Fiestas, fun
and flavor characterize an important part of Mexican tradition.
Five basic ingredients in the Mexican Kitchen include tortillas,
beans, salsa, fresh vegetables and chili pepper. Salsa is the
quintessential Mexican condiment used for everything from
tortilla chips to baked potatoes.
Religi
Religious Food Practices
ous Food Practices
Various foods have symbolic meanings in religion. There are Taboo
Foods for specific religious practices. These are to be considered when
planning menus. For example, the Muslims do not eat Pork because it is
considered unclean. Other meats such as chicken, beef, lamb and goat should
be Halal or slaughtered or prepared conforming to religious practices. During
Ramadan fasting is practiced from 6 am to 6 pm.
The Hindus consider the cow as a sacred animal and therefore beef
is not eaten and cannot be found in their menu. Vegetarians are common
among specific Hindu sects. There are Christians who are forbidden to eat

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the dishes containing the blood of animals. Catholics do not serve meat
during the Lenten Season and oftentimes undergo fasting. Orthodox Jews
take only Koshered food.
Socio-Economic Background
Socio-Economic Background
Food Researches (FNRI, 2000) show that the food consumption patterns
of people are influenced by its socio-economic background. The upper socio-
status economic (Class A, B) consumes more meat while the lower status
(Class D, E) consume more rice and noodles. The middle income group
(Class C) consume more meat and vegetables.
The Philippine Center for Investigative Journalism in Food and the
Filipinos (2000) reports:
o For a Filipino, rich or poor,rice is the foundation of a proper meal.
Rice is an item that the starving poor struggle to retain valiantly
on the table. Come rain or high prices. Among the upper class,
rice is the first to go once the calories start piling up.
o In modern day Philippines, the contents of a dining table reveal
much about the diner and the size of his wallet. Where one eats,
in cities like Metro Manila, is a good indicator of one’s status
in life. Money gives one the privilege of having choices, which
proportionately increase to the amount one can and is willing to
spend.

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THE FOOD BUDGET: GUIDE FOR ECONOMICAL MEALS
Budget is the term used for planning that aids people in making use
of expected income and other resources of spending, sharing and saving. A
budget provides for the most important expenditures such as the basic needs
of food, clothing and shelter, and other important expenditures. The Food
Budget is a guide on how much money must be spent to be able to have a
nutritionally adequate, yet economical meal. Food Budget is influenced by
the family income or the available money to be spent for food.
Planning the food budget includes the following considerations:
Planning the food budget includes the following considerations:
1. The available money to spend or the Family income
2. Resources to be used to place food on the table such as farms or
garden produce
3. Amount of time and energy available for food preparation
4. Knowledge of the market and shopper’s shopping skills
5. Customs and cultural backgrounds
6. Family lifestyles, likes and dislikes
Spending for food using the food budget requires the following shopping
Spending for food using the food budget, requires the following shopping
skills:
skills:
1. Know how much money you can spend. The available money on
hand is of foremost consideration before shopping or going to the
market.
2. Before purchasing, plan the menu and make a shopping list.
3. Choose the marketcarefully. Consider location, service and prices.
If you must walk several blocks with heavy bags of food, it might
be wise to sacrifice a small amount of money in order to shop
more conveniently in a market near your home.
4. Compare prices among marketplaces and groceries. Between fresh
and canned foods, and brands.
5. Keep in mind the way the food is to be used. Select the quality
and quantity that are best for the purpose you have in mind.
6. Choose foods that are available and in season. Check to determine
whether in-season locally produced foods are available at a good
price. Foods in season are usually abundant in supply, good quality
and of reasonable price.

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7. Avoid impulse buying by not shopping when you are tired or in
a hurry. Impulse buying increases the cost of food.
8. Consider whether fruits and vegetables are more wisely bought
by weight or by quantity.
9. Read labels and know the specifications of food products. Look
for information about the number of servings, ways to prepare
the food and the way to store it.
10. Lastly, keep within the food budget, avoid overspending.
SAMPLE MARKET LIST
Quantity/Amount Food Items Place Cost
1 kilo Pork Wet Market P 120.00
1/2 kilo Ground Beef P 150.00
1 kilo Fish P 110.00
1 whole Cabbage Wet Market P 40.00
6 pieces Eggplant P 35.00
1/4 kilo Tomatoes P 10.00
1 can ( 250 gm) Cooking oil Grocery Store P 60.00
1 bottle, small Catsup P 15.00
1 bottle ( 350 ml.) Vinegar P 10.00
1 bottle ( 350 ml ) Soy sauce P 10.00
1 kilo sugar Sugar P 45.00
Total Cost P 605.00
Tips for m
Tips for making a market or shopping list:
aking a market or shopping list:
1. Choose the appropriate store or place to buy specific items or
product.
For example:
Wet Market or Farmers Market sells fresh fruits and
vegetables, meat, poultry and fish products.
Grocery stores carry food and nonfood items in a variety of
sizes and items in boxes.
Supermarkets carry all food items and offer a variety of
customer services.

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2. Base your shopping list on a menu or recipe.
3. Check your kitchen for items or products on hand.
4. Write down items when supply is getting low.
5. Write down your shopping or market list to help prevent impulse
buying. Stick to your list.
6. Spend within your budget or your cash on hand.
PROCEDURE IN MENU PLANNING
A menu is a list of specific foods or dishes that fit the meal pattern
selected. The meal pattern is like an outline, which lists the parts of the meal,
called courses. It suggests the kinds of food that make up each course.
Meal Patterns for a Day’s Meals
Meal Patterns for a Day’s Meals
Breakfast:
Breakfast:
Fruit
Main Dish or Protein Dish
Bread or Cereal
Beverage
Lunch or Supper:
Lunch or Supper:
Vegetable Dish
Cereal
Dessert
Dinner:
Dinner:
Appetizer
Vegetables
Cereals
Dessert
Beverage

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USING THE MEAL PATTERN IN MENU PLANNING
MEAL PATTERN SAMPLE MENU
BREAKFAST
Fruit
Main Dish
Bread or Cereal
Beverage
BREAKFAST
Pineapple Slices
Scrambled Eggs with Ham Bits
Pan de sal or French Rolls
Coffee, Milk, or Chocolate
LUNCH OR SUPPER
Main Dish or Protien Dish
Vegetable Dish
Cereal
Dessert
LUNCH OR SUPPER
Grilled Pork Chops
Mongo Guisado
Plain Rice
Ripe Mango
DINNER
Appetizer
Vegetables
Cereals
Dessert
Beverage
DINNER
Spicy Chicken Wings
Beef Roast
Caesar’s Salad
Lasagnia ala Italiana
Fruit Salad
Red Wine, Coffee or Tea
Note: The MEAL PATTERN is an outline of the menu item categories.
The SAMPLE MENU is the extent of selection of dishes within each
category of the meal pattern.
When menus are selected, one must also think of the recipes for
preparing these foods. Recipes play an important part in meal planning.
They give the list of ingredients needed and the procedure in preparing a
particular dish.

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When planning menus, one must keep in mind the principles of
meal planning which consider nutrition, the family members’ ages, health,
occupation, activities, likes and dislikes, the budget, preparation time, and
variety. It is advisable to plan menus in advance to save time, energy and
money and to assure nutritious, flavorful and attractive meals.
Menus are not only planned but written since attention to the form or
mechanics of menu-writing is desirable. The following are the suggestions
for menu-writing:
1. Capitalize all words except articles and prepositions.
2. List the foods in the order in which they are to be served.
3. List the beverages last, regardless of whether they are to be served
with the main course or with the dessert.
4. Foods eaten together are grouped together.
5. Such items as butter, cream, sugar or salad dressing should not
be written on menus, unless they are different or particularly
interesting.
For example:
Lettuce with Thousand Island Dressing
6. When an item on the menu has a special accompaniment, place
the accompanying item underneath or to the right of the main
item.
For example:
Vegetable Lumpia with Peanut Sauce or
Vegetable Lumpia
Peanut Sauce
7. Allow extra spacing between courses and leave a margin around
the list:
For example:
Lunch
Pork Sinigang
Sauteed Alamang Rice
Ripe Mango

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SOME UNIVERSAL TIPS FOR MENU PLANNING
Here are some basic principles to make sure that the meal planned will
be pleasing. The principles are in the form of a question checklist. After a
menu is drawn up, these questions must be asked to see whether or not some
important considerations have been overlooked.
1. Are the foods contrasting in color?
Dishes which are all pale, or all dark, or of the same color
must be avoided.
2. Is there variety in texture?
Some of the foods should be soft, smooth or liquid, while
others should be firm or crunchy.
3. Is there variety in the main ingredients?
Repetition of a certain kind of meat or vegetable must be
avoided. Likewise, using all dried, canned, heavy, or long-cooked
foods should not be done. Some fresh, crisp, bland or briefly
cooked food must be included.
4. Is there variety in the sauces or seasonings?
One should not serve the same kind of sauce for more than
one dish. There must be no repetition of dominant flavors of
vinegar, garlic, soy sauce, ginger or other distinctive seasonings.
Some dishes should be pungently seasoned, others blandly.
5. Are there too much last minute cooking?
It is especially important that much work, shortly before
guests arrive or while they are being served, be avoided. Lack of
experience at a certain type of cooking, may require more time
than one imagined for seemingly easy tasks.
6. Have you planned too many dishes, or too many complicated or
new dishes?
Meals must be kept simple. More than one or two dishes
that require new cooking techniques to the cook must not be
tried. Everything that can be done ahead of time must be done.
An early start is advisable and last minute preparations must be
altogether avoided.

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2. ORGANIZING MEAL PREPARATION
John Schermerhorm (2001) defines organization as the “process
of identifying and grouping the work to be performed, defining and
delegating responsibility and authority, and establishing relationships
for the purpose of enabling people to work most effectively together
in accomplishing objectives.” This concept is used in organizing meal
preparation. The work to be performed is identified and specific activities
under each are suggested in order that the goal of meal management be
achieved.
Planning
Planning
Plan a menu, keeping in mind the family’s nutritional needs.
Plan the market order.
Decide when and where to buy.
Selecting the Recipes
Selecting the Recipes
Choose tested recipes.
Keep recipes in recipe files.
Note any changes made in the recipe on the recipe card.
Marketing
Marketing
Check supply of staples and replenish those that have run out.
Buy as large quantities as your budget will allow and can be used without
waste.
Scheduling
Scheduling
Write down the time for serving the meal.
Decide what jobs are to be done and when to do them.
Plan a time and work schedule. Indicate the time to begin and the time
for food to be finished. Start first with dishes that take the longest time to
prepare. Dovetail jobs when possible.

22
Starting to Cook
Starting to Cook
Wash your hands.
Collect and have within easy reach supplies and utensils needed for
preparing meal. Use standard measuring equipment and measure ingredients
accurately. Cook with the right temperature. Use thermometers when
available. Keep a tray or dish on work surface to hold spoons, spatula and
forks. Clean up as you work. Use newspapers or paper towels for jobs such
as paring fruits and vegetables. Save utensils. Sift dry ingredients, and grate
cheese and lemon rind on wax paper or paper towels. Plan ahead and look
for ways to eliminate utensils. Test a small amount of food for flavor. Use a
small spoon for testing. Do not reuse it without washing.
Serving the meal
Serving the meal
Picture how the dishes will look on the plate, then arrange them in the
most attractive way possible. Serve hot foods, hot and cold foods, cold. Use
edible garnishes. Choose a method of serving the meal that is pleasing yet
simple. Learn the basic rules for setting the table so that it becomes a routine.
Use a tray to carry dishes, silverware, and glasses to the table.
Evaluating the M eal
Evaluating the Meal
Analyze the results of your efforts.
Make a plan to improve your skills in meal management.

23
3. CONTROL IN MEAL MANAGEMENT
Controlling the plan in action involves three phases: energizing,
checking, and adjusting. All these phases have to do with decision-making
which is the crux of management. In planning, preparing and serving meals,
control may best be done through work simplification techniques and
dovetailing activities. This means managing meals to save time and effort.
WORK SIMPLIFICATION TECHNIQUES
Work simplification techniques entail the conscious seeking of the
simplest, easiest and quickest methods of doing work. It includes changes,
which are to be made in these three aspects:
1. Hand and body motion
2. Work storage and equipment
3. The product
Hand and Body M otion
Hand and Body Motion
In meal preparation, many motions involving hand and body are made.
All of them take a certain amount of effort. Good posture reduces strain
on the muscles and delays the feeling of tiredness. It is therefore advisable
to maintain good posture either when standing or sitting. When working
in the kitchen, some tasks may be done sitting down. Examples are paring
potatoes, cutting vegetables and sorting rice.
Eliminating Unnecessary M otions by:
Eliminating Unnecessary Motions by:
1. Using a tray to carry a number of items in one trip from the
refrigerator to the work center.
2. Arranging ingredients and utensils all within easy reach.
3. Having a place for everything and keeping everything where it
belongs.
4. Combining several preparation tasks into one careful planning.

24
HEIGHT OF THE WORK SURFACE
For the least expenditure of energy, the height of the work surface should be such
that good posture can be maintained.
This
Not This

25
GOOD SITTING POSTURE
Good sitting posture can be maintained when the chair or stool you use is of
the right work height.
This
Not this

26
COMFORTABLE REACH OF WORK SURFACES
AND STORAGE CABINETS
Work surfaces and storage cabinets are best when they are at comfortable heights.
Maximum reach Comfortable reach
Maximum reach
Comfortable reach

27
Work Storage and Equipment
Work Storage and Equipment
The kitchen and its equipment have such important effects on the time
and energy spent in getting meals. Less muscular strain and expenditure of
energy are experienced when work surfaces and wall cabinets in the kitchen
are at comfortable heights. A refrigerator for the storage of perishable foods,
cabinets for the storage of staple food and utensils in cooking, are needed to
make the place a convenient and efficient work center.
Kitchen equipment also contribute to simplify the task of meal
preparation. Proper selection, use and care of equipment add to making
meal preparation an enjoyable chore.
Generally kitchen equipment are classified as:
Generally, kitchen equipment are classified as:
1. large equipment or major appliances
Examples: range, refrigerator, cabinets, sinks, and the like
2. small appliances
Examples: toaster, mixer, grills, etc.
3. food preparation utensils
Examples: measuring, mixing, and cooking tools

28
KITCHEN APPLIANCES
FOR COOKING FOOD
Modern Methods Traditional Methods
Rice Cooker Covered Pot
Oven Toaster Charcoal Grill
Microwave Oven Tiered Steamer

29
Food Processor Pestle and Mortar
Blender Strainer/Sieve and Spoon
Cake Mixer Wooden Spoon or Spiral Whisk

30
The Food Product
The Food Product
There are different forms of food, such as fresh and processed. Processed
foods are sometimes known as “convenience foods” or “quick method”
foods. They include canned foods, frozen foods, ready-to-eat and ready-to-
use foods, and packaged mixes. Oftentimes, it is convenient and practical to
use “convenience” foods to save time, money and energy. For example the
ingredients for making a homemade mayonnaise would cost twice as much
the price of a medium-sized bottle of ready-to-use mayonnaise. Brewing coffee
would certainly take more time than making a cup of instant coffee.
Canned foods save time and effort both in preparation and in cooking.
They are completely cooked during the canning process and so are ready to
heat or serve.
Using frozen foods, particularly fruit juice, reduces not only preparation
time but cleaning-up time as well. Frozen meat, fish and poultry, if allowed to
defrost before cooking, takes the same length of cooking period as the fresh form.
Ready-to-eat and ready-to-use bakery products from commercial bakeries
are not only available anytime but also less expensive than homemade bakery
products.
The use of packaged mixes saves the time of assembling, measuring and
blending ingredients as well as washing the measuring utensils.
WORK SIMPLIFICATION TECHNIQUES
IN MEAL PREPARATION
1. Study the menu to determine the tasks to be done: a) methods
to be used; and b) time schedule.
2. Choose the simplest method for doing each task.
3. Combine severalpreparationtasks (dovetailing) into one by careful
planning.
4. One task should be completed before another is begun.
5. Use “convenience” foods if necessary.
6. Assemble all necessary equipment before starting food preparation.
7. Certain tasks may be done sitting down to conserve energy.
8. Wash, drain, clear, and tidy up while food is cooking.
9. Always use and follow the time schedule in food preparation and
cooking.
10. Prepare one-dish meals more often.

31
USING RESOURCES EFFECTIVELY
Resources are what we have inside and outside our person. Each
individual and family group has its fountain of resources. The resources
that the individual and families have at their disposal consist of human and
non-human or material resources.
Human resources are the abilities and skills, knowledge, energy and
attitudes which an individual possesses. One can easily under estimate or
not be aware of these resources. To obtain their maximum use, one must
take stock of these human resources.
Non-human or material resources are tangible, more easily recognizable
and ardently sought after. Examples of these are time, money, material goods,
and facilities.
Using these resources effectively will contribute much to the success of
meal management. A careful inventory of all available resources is essential
if one is to improve management. Most families are not always aware of the
total supply of resources at their command. Sometimes valuable resources
may either be wasted or not used fully because of lack of understanding that
they are resources and/or that they are available. The quality and amount of
resources that every individual or family has at its disposal are different from
those of the others. Each is constantly forced to work with different amount
and combination of resources. It is therefore wise to seek alternative ways
of using resources, conserving limited resources and using those which are
ample, and finding or discovering hidden supplies of resources.
To sum up, resources may be used in the following varied ways:
conservation, expansion, creation, substitution, and alternation.
SAFETY TIPS IN THE KITCHEN
Serious accidents occur most frequently in the kitchen. Such accidents
are cuts, falls, burns, electric shock, poisoning, and bumps. The most frequent
causes of kitchen accidents are haste, carelessness, poor work habits, lack of
training, poor arrangement of cabinets or equipment, poor lighting, and
unsuitable clothing. Most of these accidents can be prevented. Here aresome
safety tips to insure a safe kitchen:
1. Be sure that electric appliances are disconnected before you pour
water into them. Care must be taken not to get water in or on the
electric connection.
2. When you switch on a light or use an electric appliance, be sure
that your hands are dry, to avoid getting an electric shock.

32
3. Turn on water faucets slowly to avoid getting water on the floor
as well as on you.
4. Wipe off immediately anything that you spill on the floor. Grease,
soapy water, food, and liquids spilled on the floor can make it
slippery and cause someone to fall.
5. Electric cords should be kept out of the way. If they are allowed
to lie on the floor, someone may stumble or fall over them.
6. Carry sharp objects, such as knives or scissors, with the points
down. Do not carry them at all when you are in a hurry.
7. If you drop something, stop and pick it up at once. Someone
might fall over it.
8. When you pour hot liquids from a saucepan, hold the lid in place
to prevent the food from spilling out. Always use a well-padded
potholder.
9. If frying chicken or meat, always hold the lid of the pan in front
of you. When grease in the skillet catches fire, turn off the heat
at once. Smother the fire with salt, baking soda, or flour.
10. Always strike a match away from you. Do not turn on the burner
until you are ready to use it. Never reach over an open flame. A
gas flame that is put out by a liquid boil-over is dangerous because
escaping gas may be ignited by the flame of another burner and
may cause asphyxiation. Turn off the heat and open the window
in cases like these.

33
4. EVALUATING MEALS
Evaluation of, or checking the effectiveness and results of one’s activities
requires analysis, honesty and objectivity. This can be done best when one
has some guides devised for the purpose. Score cards or score sheets are
commonly used by beginners in the cooking laboratory. The knowledge of
the qualities of foods that are well prepared will also facilitate the evaluation
of meals.
QUALITIES OF FOODS THAT ARE WELL-PREPARED
A. Beverages
A. Beverages
1. Good cocoa and chocolate beverages have these qualities:
a rich chocolate flavor
a light to dark brown color
a consistency of light cream
no sediment
a uniform, well-blended body
2. A good cup of coffee has these qualities:
no grounds or suspended particles
a clear, sparkling brown color
a full, rich body
a fresh, mellow stimulating flavor
an appealing aroma
a very hot temperature
3. A good cup of tea has these qualities:
a full, rich flavor
a cloudiness amber to green color, depending on the blend
an inviting aroma
no sediment in the cup
a piping hot temperature
B. Salads
B. Salads
1. A good salad has these qualities:
thoroughly chilled, drained ingredients
an appetizing and attractive appearance
a suitable dressing that contributes to flavor

34
2. A good salad dressing has these qualities:
a thickness characteristic of its type
a smooth consistency
well blended seasonings
an accented flavor
a pleasant color
C. Soups
A good soup has these qualities:
a pleasing color
a satisfying flavor
an appetizing aroma
a consistency in keeping with its type
no free-fat floating on top
D. Rice
D. Rice
Good rice has these qualities:
perfect, whole, dry grains, distinct and separate
a full-flavored taste
a fluffy, snow-white appearance
a volume of 3 to 4 times the uncooked amount
E. Vegetables
E. Vegetables
Well-cooked vegetables have these qualities:
a tender firm texture
an unchanged color
retained nutritive value
retained natural forms
retained natural flavors
F. Noodles/Pasta
F. Noodles/Pasta
A good alimentary paste product (noodles or macaroni) has these
qualities:
a cooked size double the original size
a retained shape
a chewy quality
a well-seasoned flavor

35
G. Poultry
G. Poultry
1. Good broiled chicken has these qualities:
both sides delicately browned
a tender, slightly moist texture
a delicate flavor
a convenient serving size
2. Good fricassee chicken has these qualities:
well-browned pieces
a delicious flavor
a tender meat
a rich, brown gravy
an appetizing aroma
accompanying vegetables or dumplings
H. Fish
H. Fish
1. A good baked fish has these qualities:
a golden brown exterior
a juicy tender and firm texture
a full, rich natural flavor
an appetizing aroma
2. A good fried fish has these qualities:
a golden brown color on both sides
a crisp outer crust
a moist, tender flaky interior
an appetizing aroma
a well-seasoned flavor
I. Shrimps
I. Shrimps
A well-cooked shrimp has these qualities:
a coral color
a well-cleaned body
a perfectly retained shape
a delicate aroma
J. Cake
J. Cake
A good sponge cake has these qualities:
a quite large volume
fine-textured cells
feathery, light, moist grain
a delicate flavor
a symmetrical straw-brown exterior

36
K. Fruits
K. Fruits
1. Good fruit sherbet has these qualities:
a smooth texture
a delicious fruit flavor
a tart and refreshing body
an attractive color
2. Good fruit desserts have these qualities:
an appetizing aroma
a simple attractiveness
a carefully-washed appearance
a slightly-chilled temperature

37
A SAMPLE STUDENT EVALUATION SHEET
USED IN THE KITCHEN LABORATORY
EVALUATION IN FOOD PREPARATION
Kitchen Group: Recipe:
Date: Estimated Time:
Evaluator:
Time Started:
Time Finished:
Answer with Yes or No. Write comments below:
______ 1. Was the estimated time correct?
______ 2. Were the recipe and procedures followed correctly?
______ 3. Was suitable attire used — clean gown and hairnets?
______ 4. Were appropriate tools and utensils used in the preparation?
______ 5. Where the utensils and equipment prepared before
cooking?
______ 6. Did the food taste good — well-seasoned, has a good texture,
a pleasing flavor?
______ 7. Were hot food hot and cold food cold when served?
______ 8. Did each member of the group do her part to make the
work lighter?
______ 9. Was there evident use of work simplification techniques?
______ 10. Could method of working be improved? Describe.

38
SCORE SHEET FOR MEALS
Answer with Yes or No:
A. Food Selection
1. Are the different foods in the Basic Three Food Groups
represented?
2. Was there a contrasting texture and good blending of flavor?
3. Are the foods acceptable to the persons being served?
4. Was there a harmonious combination of colors in the food?
5. Was it economical yet nutritious?
B. Food Preparation
1. Are the methods of cooking and preparation varied?
2. Was there conservation of the nutrients?
3. Are the foods properly seasoned?
4. Was there economy in the use of ingredients?
5. Was work simplification done to avoid waste of time, energy
and ingredients?
C. Food Service
1. Was the meal ready at the time set?
2. Are the table appointments correctly laid?
3. Was the table setting neat and attractive?
4. Was there harmony of the table appointments used?
5. Are the covers adequate for the persons being served?

39
SAMPLE SCORECARD FOR SENSORY EVALUATION:
HEDONIC SCALE
Name: ____________________ Product(Menu,Recipe,Dish):___________
Date: _____________________ Sample Set No. (A or B):_______________
INSTRUCTIONS: Taste test the given sample(s). Check how much you like
or dislike the product(s), by using the appropriate scale to show the
preference best describing your feeling. Drink water after each product
is tasted.
Sample A Sample B
Like Extremely ________ ________
Like Very Much ________ ________
Like Moderately ________ ________
Like Slightly ________ ________
Neither Like Nor Dislike ________ ________
Dislike Slightly ________ ________
Dislike Moderately ________ ________
Dislike Very Much ________ ________
Dislike Extremely ________ ________
Comments: ________________________________________________
________________________________________________
________________________________________________
Thank you.

PART II
Table
Appointments
and Styles of
Table Service

42
5. TABLE APPOINTMENTS
Table appointments are implements used for dining which consist of
linen, silverware or flatware, dinnerware or chinaware, glassware and the
centerpiece. Proper care, use and wise selection of table appointments result
in beauty of the table setting. Beauty is achieved through harmony of the
appointments, cleanliness and neatness, and orderliness of the placements.
The appearance of the table will add enjoyment of the meal.
LINEN
Linen includes table coveringand napkins of all types. Table linen should
be durable and serviceable, attractive and suited to other appointments,
reasonably priced and easily laundered. Linen should always be spotlessly
clean. Well-laundered linen can make a table attractive no matter how few
and simple the appointments may be. Size is important because the wrong
size will look awkward.
Types of Linen Size
Types of Linen Size
1. Tablecloth 36 inches square for 4 persons
45" or 54" square for 6 persons
72," 86" or 90" long for 8-16 persons
2. Place mats 14" x 20" for each person
3. Napkins 12" or 14" square for refreshments
22," 24" or 27" square for dinner
18" x 20" for lunch
4" x 6" or 6" x 8" for cocktail
Tablecloth — Before shopping for tablecloth, measure the size of the
table. For a formal tablecloth, add 16" to 24" to both the length and width
of the table for the drop. An informal cloth needs less drop — usually 10
to 15 inches. The only kind of tablecloth that should touch the floor is the
banquet cloth. Hems should be narrow, with even, straight stitches. Hand
sewn hems are more elegant than machine-stitched.

43
WAYS OF USING THE TABLE RUNNER
Criss-cross runner
Sider runners
Center runner

44
Place Mats — Place mats should be large enough to hold the entire
place setting, but they should never overlap. Mats range in size from 12 to 14
inches deep and 16 to 18 inches wide. They come in a wide range of colors,
designs, materials, sizes and shapes, and are the most versatile of all table
covers. They are acceptable for every occasion except for the formal dinner
table or tea table.
Table Runners — A newcomer to the table scene. They are found in a
wide variety of fabrics and synthetics. Usually, runners are placed on either
side of the table to hold numerous place settings, or they may be crisscrossed
for four place settings. (See illustrations.)
Napkins — Napkins are often sold with tablecloths or place mats, but
can also be bought separately. For elegant setting, they are sometimes arranged
with napkin holders or rings in varied designs. Paper napkins are widely used
for everyday meals, brunches and informal luncheons, but cloth napkins are
a must for formal setting.

45
NAPKIN FOLDING
A crisp, starched napkin folded in an interesting shape often makes
dining more festive. With the following step-by-step directions and a little
practice, one can be a master napkin folder.
1. To prepare napkins for folding, lightly starch them and press them
flat.
2. Use square napkins, voluminous napkins are not essential: 12 to
18 inches square napkins will do.
Triangle 1. Fold in half away from you
to make a rectangle with fold
toward you.
2. Fold left side over right, to make
a square.
3. Bring lower left corner to meet
upper right corner, forming a
triangle.
4. Fold in half and stand napkin up
with folded edge toward you.
Fan 1. Fold in half to make a rectangle
with folded edge on left, open
edges at right.
2. Starting with short edge
closest to you, crease in 1-inch
accordion pleats.
3. Pleat plant about 4 inches from
top edge.
4. Fold in half by turning the left
half of rectangle underneath so
that the pleats are outside and at
the bottom. The folded edge will
be at the left.
5. Turn down upper right corner,
and tuck it behind pleat.

46
6. Holding the tucked-in corner in
one hand, place on the table and
spread the pleats into Japanese-
fan shape.
7. Use the portion with tucked-in
corner as a stand at the back,
which holds the open fan
upright.
Bishop’s Hat 1. Fold in half to make a triangle
with the point toward you.
2. Bring upper left and right
corners down to meet this point
(the folded edges should come
together).
3. Fold the top corner down to
within 1 inch of the point
nearest you.
4. Now turn this same corner back
up to meet the last fold.
5. Turn entire napkin over and
bring bottom corners together,
tucking right corner inside left to
hold in place stand.
Pyramid 1. Fold in half to make a rectangle
with fold toward you.
2. Bring upper right and left
corners down to meet center of
fold.
3. Fold lower right and left corners
up to meet at top edge.
4. Turn over, end over (by turning
point facing you forward).
5. Lift upper layer of bottom corner
closest to you, meet top corner.

47
Rose
1. Fold the corners of the napkin
into the center and press flat.
2. Repeat the process a second
time.
3. Holding the outer points
together carefully, turn the
napkin over.
4. Fold the four corners into the
center again, but do not press.
5. Holding the center firmly, partly
pull out the previous fold from
under each corner and gently
pull them upward to make the
petals.
6. Pull out the corners from
underneath between the petals
to form the base leaves of the
rose.

48
SILVERWARE OR FLATWARE
Silverware or flatware includes forks, knives, and spoons. These are
usually sold in sets or open stocks in sets of 4, 6, 8, or 12. A place setting is
made up of a knife, fork, spoons, teaspoons. Generally, there are two kinds of
silver: the sterling and the plated. Sterling silver is solid silver and will last for
generations. The more it is used, the lovelier it becomes. Frequent use prevents
tarnish and helps to develop a satiny luster. Plated silver is either silverplated
or gold electroplated. An overlap of plating on areas of greatest wear makes it
heavy, and looks and feels like sterling. Stainless steel flatware, modern metal,
is a combination of steel, chrome and nickle. Today's homemakers choose
stainless for everyday use and for guests.
CARE OF SILVERWARE
1. Wash and rinse promptly in hot water.
2. Dry completely and quickly to retain luster.
3. Use mild detergent.
4. Store in tarnish-proof flannel bags.
5. Keep away from rubber bands.
6. Use only for intended purpose.
7. Use a small, soft brush for cleaning the crevices in ornamental
silver.

49
SILVERWARE OR FLATWARE
Iced drink spoon Cold meat fork
Demitasse spoon Tablespoon
Cocktail fork Pierced tablespoon
Butter spreader Cake server
Salad fork Pickle fork
Place fork Ladle
Place knife Sugar spoon
Teaspoon Butter server
Place spoon Salad serving fork
Pastry server Salad serving spoon

50
DINNERWARE OR CHINAWARE
Dinnerware encompasses china, stoneware, pottery, and plastic. Basic
chinaware includes luncheon plates, salad or dessert plates, bread and butter
plates, soup bowls, cups, saucers and platters. In choosing china, the following
factors are to be considered: (1) durability; (2) attractiveness in color, size, and
shape; (3) suitability; and (4) possibility of replacements. Other considerations
include:
1. Cups should be shaped so that they do not easily tip and the
handles should be large enough so they are easy to grasp. The
cup should fit firmly in the saucer.
2. Plates that are round are easier to stack than square or free-form
ones.
3. Heavily embossed patterns collect dust and dirt in the grooves
and may need to be cleaned frequently with a brush.
4. There is an advantage in buying china in the open stock. The sets
have a harder possibility of individual piece replacement.
TYPES OF DINNERWARE
1. Ceramic — Includes earth materials such as sand, clay, and the like
and are processed by cooking in a kiln or baking.
2. Earthenware — Is made from refined clay and other ingredients
added to give it a whiter body. It is opaque and porous, and more
resistant to chipping or breakages than pottery.
3. Stoneware — A hardware made of a single light clay and placed in
a kiln at a high temperature. It is non-porous and very durable,
but has a slightly gray cast.
4. Semivitrified — Or semiporcelain is halfway between china and
earthenware in body composition, cooking temperature and
durability.
5. Ovenware — is clayware that is able to withstand the heat of a
kitchen oven. It is usually casual in design and brightly colored.
6. China — is a nonporous, non-absorbent type of clayware made
of special white clay and cooked kiln at exceptionally high
temperature. Finer grades are generally thin, translucent, resistant
to chipping and will ring clearly when tapped.
7. Porcelain — is a hard, translucent clayware body that differs from
china only in the manufacturing process.
8. Melamine — is the chemical name for plastic dinnerware. It is
nonporous, non-absorbent, and resistant to break and chip.

51
CHIN OR DINNERW RE
CHINA OR DINNERWARE
Dinner plate Salad plate
Bread and butter plate
Cup and saucer Soup plate Fruit dish
Oval baker
Cerial bowl
Egg cup Mug
Ladle
Pitcher
Casserole
Platter
Butter dish
Sugar bowl
Coffee pot
Tureen
Creamer
Salt and
pepper shaker

52
CARE OF DINNERWARE
1. Store dishes carefully to prevent breakage. Use pads between fine
china and earthenware plates.
2. Wash them in warm water, and use either soap or mild detergent.
Dry them with dish towels or let them drain dry.
3. Always put dishes gently in position to avoid scratching the glaze.
4. Cover china that are infrequently used to prevent them from
becoming dusty and greasy.
5. Never leave coffee cups unrinsed, since the stain is sometimes
difficult to remove.
6. Fine china should be warmed gradually. Never place it in a hot
oven.
GLASSWARE OR BEVERAGEWARE
Glassware includes goblets, tumblers, wine glasses, and ordinary glasses.
They give a certain sparkle to the appearance of the table. Technology has
extended the varieties of glassware with plastic and paper. The wide use of
plastic glasses and disposable paper cups reveals ready acceptance by the
buying public. However, glassware is preferred for its beauty and elegance. It
is a must for formal settings.
TYPES OF GLASSWARE ACCORDING TO MATERIALS
1. Lead glass or crystal
This is the most expensive and most beautiful glass. It has a
brilliant luster and emits a clear, bell-like ring when tapped. Most
crystals are handblown.
2. Lime glass
Lime glass can be inexpensively produced and other popular
glass dishes are made from it. It is most popular for daily use. It is
usually molded or pressed and emits a dull sound when tapped.
3. Milk glass or borosilicate
This is heat-resistant, milk-whiteor colored. It is durable, has
little luster and sounds dull when tapped. Trade names include
Pyrex, Glassbake, and Fire King.

53
CARE AND USE OF GLASSWARE
1. Take hold of tumblers and small glasses by encircling them at the
base with the thumb and the first two fingers.
2. Grasp a footed or stemmed water glass (goblets) at the base of the
bowl between the thumb and the first two fingers.
3. Grasp wine glasses by the stem.
4. Handle pieces of glass individually when washing.
5. Stand glasses with the head up to prevent chipping.
6. Avoid quick changes in temperature. Extreme heat causes glass
to expand, extreme cold causes it to contract. When pouring hot
water into a glass, leave a metal spoon inside to absorb the heat.

54
GL SS OR STEMW RE
GLASS OR STEMWARE
Old fashioned
cocktail
Tall drinks High ball Ordinary drinking
glass
Short cocktail
Jigger
All purpose
goblet
Wine glass
Sherbet glass
Whiskey glass
Cocktail glass Claret glass
Wine or brand glass
Cordial for liqueurs
Sherry glass
Luncheon goblet
Orange juice or
liqueur glass

55
CENTERPIECES OR TABLE DECORATIONS
The centerpieces or table decorations are the finishing touches that
are essential to the overall harmony of a table. Simple decorations are often
quite dramatic. A centerpiece makes a large table with many place settings
seem warm and inviting. Flower arrangements, fruit arrangements, vegetable
centerpieces or a combination of these three are popular items. Candles are
essential for formal dinner. Accent candles with decorative holders or by
surrounding the base with greenery or flowers.
Rules in the use of table decoration and centerpiece
Rules in the use of table decoration and centerpiece
1. Keep them low so people can see and converse across the table.
2. Centerpieces need not be always at the center.
3. Decorations on the buffet and tea service are larger and taller
than dinner table decorations.
4. Use candles after dusk; they should burn above or below eye level.
5. Suit centerpieces to the occasion.
6. Always check for contrast as well as color harmony to achieve
balance and coordination between table appointments and
centerpieces.

56
TABLE CENTERPIECE
Fruit Arrangement
Flower Arrangement

57
POINTERS FOR THE USE OF THE DIFFERENT CENTERPIECES
POINTERS FOR THE USE OF THE DIFFERENT CENTERPIECES
OR T BLE DECOR TIONS
OR TABLE DECORATIONS
FLOWER RR NGEMENT
FLOWER ARRANGEMENT
1. In an arrangement of flowers, one type of flower and one color
predominating is more satisfying. The heavier the color, the lower
it should be in the arrangement. Smaller, lighter flowers are better
on the sides and toward the top. To avoid a spotly effect, keep
like colors together and as much as possible, flowers of the same
intensity of colors must be kept together.
2. The flower container must be as much a part of the picture of the
table appointments in its quality, texture and color as everything
else on the table.
3. One of the most popular flowerarrangements for the dinner table
is the "crescent" pattern. Its character changes with the selection
of different plant materials.
4. It is discourteous to have the flowers arranged so tall that they
act as a barricade among the guests and prevent cross-table
conversation. Tall arrangements must be reserved for teas, cocktail
parties, and buffets when the flowers are to be viewed by guests
in standing position.
THE BEAUTY OF FRUITS
1. Simply arranged, fruits are at their best. It is their own color and
shape that provide the interest.
2. For an arrangement of one kind of fruit, select a container which
will reveal its own particular shape and color to its advantage.
3. Combine the solidity of fruit with the delicacy of flowers for
contrast or emphasis. Two to three blossoms or more — in tiny
glass holders may be tucked among fruits effectively.
CANDLES AND CANDLELIGHT
1. Candles are pure decoration only and in creative table setting, are
considered as such. Candles are not used in any daylight setting.
2. Use at least four candles on an average six feet long table, or else
use none at all. An abundance of candlelight make glass and
silver sparkle, women lovely and provides a soft glow for the entire
setting.

58
3. Two candles are a decorative possibility for a small square table
set for two. Even a group of three would fit in this arrangement.
4. Objects of different height create greater interest. Relatively low
flowers and tall candles is a general principle, but candles do not
have to be of the same height.
5. Candles must be above eye level.
6. Use candle holders to make the candles stand erect; soften the
end in hot water to fit them quickly into the holders.
7. Select the candle colors carefully. For general use however, ivory
is most satisfactory because it blends well with any color.
OTHER ACCESSORIES
1. A cluster of shell, pieces of white coral, an oddly shaped piece of
wood, oriental objects d'art, carved wooden figures and figurines
are samples of accessories which may be mixed or matched with
other centerpieces.
2. Be sure that the accessories set the general theme of the setting.
3. Accessories should be in scale with any arrangement of flowers
and fruits.
4. Pairs of figures may be used symmetrically, that is, one placed on
either side of an arrangement, or asymmetrically, if balanced by
some other feature of the arrangements.
5. There must be one focal point or center of interest in the
arrangement.

59
6. WAITING ON THE TABLE
Waiting on the table should be carried out quietly, without haste, with
dignity and simplicity. This can be done through: (1) the use of a serving
table; and (2) the use of a tray.
The order of placing a course on the table
The order of placing a course on the table
1. Lay from a small tray the flatware needed.
2. Place the dishes to be needed.
3. Bring the food to the table.
The order for the clearing of the table
The order for the clearing of the table
1. Take the plates and side dishes of individual covers.
2. Remove the plates and side dishes of individual covers.
3. Use a small tray to remove unused flatware and others no longer
to be used.
Some of the steps in removing and placing courses are carried out
from the left side or the right side of the person being served. For informal
meals, service must be from the left because beverage glasses are on the right
of covers. The other way around is risky. In formal services, removal and
placement are done simultaneously from the left. Only beverages are served
and removed from the right.
WHEN YOU RE W ITRESS
WHEN YOU ARE A WAITRESS
1. Be alert and ready to do your job whenever the hostess gives the
signal.
2. Serve and remove food on the left side, using your left hand. Never
reach in front of the person you are waiting on. Hold the plate or
the dish so that you do not put your thumb over the rim.
3. Serve and remove the beverage on the right side, using your right
hand. Hold the glass by the lower part so that your fingers do not
touch the top or the inside of the glass.
4. The first course, such as soup or fruit cup, may be on the table
when the diner sits down at the table.
5. Hold serving dishes low enough so that the person being waited
on can help himself easily.

60
6. Never reach across the cover in front of a person seated at the
table for any purpose.
7. After the main course, remove the serving dishes, the large plates
and the salad plates. If necessary, crumbs and other particles of
food should be removed by brushing them with a folded napkin
into a clean plate or a small tray.
8. Water glasses should be refilled without removing them from
the table. A folded napkin can be used with the water pitcher to
prevent drops of water from dripping on the table.
9. In the case of a left-handed person, a thoughtful hostess and
waitress will reverse the usual procedure and serve from the right.
10. In clearing the table, remove the serving dishes before the
individual plates. Remove all soiled dishes in front of one
person before you go to the next person on his right. Never stack
the dishes. Sugar and cream for the beverage are the only food
remaining on the table. Silver needed for eating the dessert or
stirring the beverage is left behind also.
ORDER OF WAITING ON PERSONS AT THE TABLE
The direction of moving around a table is from your left to your right,
that is, counterclockwise. You begin at the cover of one of the following
persons depending on who are at the table.
1. Begin with the hostess at a family table where parents dine alone
with children. At this table, the hostess is the honored person.
2. Begin with an elderly woman who may be seated to the right of
the hostess because of a disability that requires assistance from the
hostess. This is an uncommon situation but one that does exist.
SEVEN GUIDELINES OF SERVICE FOR WAITERS
1. Ladies are served before men; if children are present, they should
be served first, then the ladies, then the men.
2. Food is served from the guest's left side, with the waiter's (service
person) left hand.
3. Beverages are served from the guest's right side, with the waiter's
(service person) right hand.

61
4. All the guests' food must be brought to the table at the same time.
5. Guest plates must not be removed from the table until all the
guests have finished eating their meal.
6. Never stack or scrape dirty plates on the guests' table.
7. Dirty dishes are cleared from the guests' right side with the waiter's
(service person) right hand.
PROPER SERVICE ORDER
PROPER SERVICE ORDER
MR. A
Seat #4
(SERVED FOURTH)
TRAY
STAND
MRS. B.
SEAT # 3
MRS. A
SEAT # 1
(SERVED SECOND)
(SERVED FIRST)
MR. C
SEAT # 2
(SERVED THIRD)

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W ITING ON THE T BLE
WAITING ON THE TABLE
Serve and remove food
on the left side.
Serve and remove beverage
on the right side
Use a folded napkin to
brush from the table.
Sometimes the silver is brought
in on the dessert plate

63
7. TABLE ETIQUETTE
Good table manners should be so natural that they become second
nature to us. They are not "put on,” so to speak. Good manners at the table
make meals more pleasant for others. They are also a mark of a well-bred
person. Those who practice good manners are poised and at ease.
There are three (3) general rules that govern acceptable conduct at the
table.
1. Be thoughtful and considerate of others.
2. Handle your table equipment correctly.
3. Eat quietly, without attracting attention, and without being
offensive to others.
Each of these three rules is made up of a number of other more specific
rules. Suggestions for these are as follows:
GOOD TABLE CONDUCT
1. Be well groomed when you come to the table.
2. Come to the table promptly when called.
3. It is discourteous to make others wait for you and a sign of
thoughtlessness and inconsideration for the person who prepared
the meals.
4. Wait for others instead of rushing to the table ahead of them.
When there are older or more important persons, permit them
to precede you to the table.
5. Be seated only after all have assembled at the table and then sit
down at the table at the same time.
6. If you are a man, help or assist the ladies by pulling out their chairs
and pushing the chairs forward as the ladies are seated.
7. If grace is being said, sit or stand quietly while it is being done.
8. As soon as you are seated, keep your hands on your lap and your
elbows close to your sides so as not to interfere with someone next
to you.
9. Put your napkin on your lap. Large napkins are partly unfolded;
small napkins may be completely unfolded.

64
10. Be observant of the needs of others. See that foodis passed to them.
Do not serve yourself first unless the hostess asks you to do so.
11. Eat the food served, but be quiet about your eating. (Gulping and
smacking food are repulsive.)
12. Keep your share in the conversation but avoid talking about
unpleasant or objectionable topics. (ex. illness, operation, etc.)
13. Apologize in the event of an accident, try to forget your disaster.
14. Never reach or grab for food. Request pleasantly what you want.
15. Manage your silverware inconspicuously and learn the rules for its
correct usage.
USING SILVERWARE
General rules in using silverware
General rules in using silverware
1. Aknifeshould beused only when the foodcannot becut with a fork.
2. A spoon should never be used when you can use a fork.
3. Only very dry or firm foods should be eaten with the fingers.

65
Knife Foods Fork Foods Spoon Foods Finger Foods
Steak, chops
Other meat
and poultry
Fish that has
to be boned
Jelly
Butter
Cheese
Food that has
to be spread
Vegetables
(unless veryliquid)
Potatoes
Groquettes
Waffles
Eggs
Large pieces of
cakes
Cakes that are
very soft
Pies
Watermelon
Hamburger
Meatloaf
Soups
Ice cream
Seafood
Creamed
vegetable
Cantaloupe
Fruit cocktail
Citrus fruits
Puddings
Custard
Cereals
Cooked fruits
Bread and roll
Crackers
Toast
Sandwiches
Cookies
Small cakes
Nuts
Celery
Olives
Crisp bacon
Potato chips
Corn on the cob
Grapes
Cherries
Candies
An informal social events, at some restaurants, or at home, it is permissible to eat fried
chicken with the fingers if everyone else does.

66
WH T TO DO WITH THE SPOON
WHAT TO DO WITH THE SPOON
The spoon should be left on the plate beside the
sherbet dish or on the saucedish.
The spoon may also be left on the saucer of the
beverage cup or on the plate of the saucedish
The spoon should never be left inside the sherbet dish
or cup.

67
When soup is served in a soup plate, leave the spoon in (left). When soup is served
in a cup or bowl, leave the spoon on the saucer (right).
Place the knife and fork firmly in the center of the plate (left). Never
rest the handle of the knife or fork on the table (right).
Cutting food

68
Carrying food to the mouth
Placing knife and fork when
not in use
Using soup spoon

69
GOOD EATING HABITS
1. Take small bites and eat slowly.
2. Chew with your mouth closed, and do not talk until your mouth
is empty.
3. Cut off each bite as you eat your food.
4. Lift food to your mouth when you eat. Do not lower your head
to the food.
5. Eat all the food taken on a fork or a spoon at one time. Never
withdraw some of it.
6. Have your mouth empty when you drink water or beverages.
7. Sip beverages; do not gulp them.
8. When food is too hot to eat, wait until it cools.
9. Dip a soup spoon into the soup away from you and never fill the
spoon completely. Dip it noiselessly from the side of the spoon
not from the tip and do not put the entire spoon in your mouth.
10. Break — do not cut — bread or rolls into small pieces before
buttering. Butter each small piece just before it is eaten.
11. Put butter, jelly, or marmalade on bread or toast with a bread-and-
butter knife, if one is provided, otherwise use a regular knife.
12. Do not touch the food with your hands except for certain "finger
foods."
13. Keep each food separate on your plate as you eat.
14. A napkin may be used to screen the removal of objects from the
mouth. Remove the objects with the fingers as inconspicuously
as possible.
15. A toothpick should not be used except in private.
HANDLING TABLE EQUIPMENT
1. Place the napkin on your lap. Use it, as needed, to touch your
mouth lightly with a blotting motion.
2. When not in use, keep the knife across the plate.
3. Use a knife only when the food is difficult to cut with a fork.
4. Use the service silverware when you serve yourself from a serving
dish. Never use your own tableware.
5. When lifting a goblet, hold it at the base of the bowl.

70
HANDLING BEVERAGEWARE
Do Don’t
This Not This
6. Lift a beverage cup by its handle with one hand. Never hold it
with two hands when drinking.
7. When passing plates, be careful not to put your thumb on the
inside of the plate or to touch any of the food on the plate.
8. Never play with the tableware.
9. When you are through eating, place the knife and fork at the
center of the plate.
10. At the end of the meal, lay the napkin on the table at the left of
your plate, unfolded neatly.

71
Do Don’t
This Not This
EATING BREAD ROLLS

72
8. TABLE SETTING
Rules for setting the table are dictated by convenience. However, table
setting is influenced by:
1. the pattern of table service to be used, which gives the established
position of some items.
2. the menu to be served which determines the specific appointments
to be placed at covers.
3. the size of the table which influences the exact position of
appointments at covers.
A WELL-SET TABLE
For an attractive and well-set table, everything should be spotlessly clean
and placed so that the table as a whole appears well-balanced.
1. The silver, china, and glassware should be placed in straight lines
both lengthwise and across the table. All pieces should be placed
parallel with even spacing between them.
2. The linen tablecloth or place mats and napkins should be free
from wrinkles and should match or harmonize with each other.
When a tablecloth is used, a "silence" cloth or pad should be
placed under it to protect the table, to make the table look better,
and to deaden the noise of the dishes and silver. The tablecloth
should be placed so that the centerfold is exactly at the center of
the table and the sides are of the same distance from the floor.
3. The centerpiece may be placed at the center, at the side, or at one
end of the table, but its position should be considered in arranging
a well-balanced table. The centerpiece should be low enough for
people to see each other across the table.
4. The chairs should be placed so that the center of the chair is in
line with the center of the plate. The front of the chair should
come just under the edge of the table so that a person may sit
down or rise without having to move the chair too much.

73
THE PLACE SETTING OR TABLE COVER
As you may have noticed, the word "cover" is used to refer to the space
used by one person at the table. A width of at least 20 inches should be
allowed for each cover, and an even greater width is desirable if the table is
large enough. A simple decoration will help make the table attractive.
How to place the table covering
How to place the table covering
If a tablecloth is used, place it over a "silence" cloth or pad, and center
the cloth evenly on the table. If place mats are used, put one at each cover
so that each mat is straight along the edge of the table and about 1/2 to 1
inch from the edge. Napkins go to the extreme left of the cover with the open
edge of the napkin either to the right or to the left and about 1/2 to 1 inch
from the table's edge. When there is not enough room for the napkin at the
left, it may be placed at the center of the cover.
How to place the tableware
How to place the tableware
Flatware is placed on each cover in the order in which it is to be used,
from the outside in, and about 1 inch from edge of the table.
Place the forks, with the tines up, at the left of the cover, and place
the knife, with the cutting edge toward the inside, at the right of the cover.
Then put the spoons, with the bowls up, at the right of the knife. If no
knife is required at the meal, as in a situation when a salad is served with a
prepared sandwich for the main course, the salad fork is placed at the right
of the cover instead of the left. Butter spreaders, if needed, are placed across
a bread-and-butter plate, either parallel to the edge of the table or parallel to
the rest of the silver.
When the meal is to be served at the table, the serving pieces should be
placed conveniently near the person who is to serve. Place the carving knife,
fork and serving spoons at the right of the cover of this person, putting the
carving knife at the right of the serving fork and the serving spoons at the
right of the knife. If the table is a small one, place the carving knife at the
right of the serving platter with the serving spoons beside it, and the serving
fork at the left of the platter. The serving platter will be at the top of the
server's cover.

74
How to place the glasswar
How to place the glassware
Tumblers or goblets are placed just above the knife, either directly in
line with it or slightly at the right of the tip of the knife. If two glasses are
needed, place the second glass at the right of the water glass. Glasses with very
cold beverages may deposit moisture on the table covering so put a coaster
or a small plate beneath each of them. For iced beverages, the coaster or
underplate should be large enough to hold the spoon that is used for stirring
or at least to support the tip of the spoon when it is not used. When juice
or cocktail is served as an appetizer, put the filled juice or, sherbet glasses at
the center of each cover, except at breakfast when juice glasses may be put at
the right of the water glasses.
How to place the dinnerware
How to place the dinnerware
If bread-and-butter plates are used, they are placed at the tip of the
fork. When the food is to be served from the table, place the plates for each
course before the person who will serve. If the food is to be passed so each
person may help himself, then put a plate at each cover.
If hot beverage is to be served at the table, place the cups and saucers
before the person who will pour the beverage, either at the right or left
according to the amount of space. Each cup should be on a saucer with the
handle of the cup at the right. When there are more cups and saucers that can
be arranged this way, one cup may rest inside another with the two saucers
under them, but no more than two cups should be stacked together.
Put the salad plates next to the salad bowl if the salad is to be served
from the bowl; or put an individual salad plate that has been served in the
kitchen at the left of each cover. When the table is small, it is permissible to
place the salad plate at the top left, or even at the right should that be more
convenient.
How to place the accessories
How to place the accessories
Put salt and pepper shakers at the top of each cover, one pair between
two covers slightly above them. Dishes containing relishes, condiments,
jams or jellies, and bread or rolls should be placed within easy reach and in
a manner to make the table look somewhat symmetrical. Put the silver that
is needed for serving these foods at the right of each dish.

75
PLACE SETTINGS
3-piece place setting
teaspoon
place knife
and fork
teaspoon
place knife
place fork
salad fork
teaspoon
place knife
place fork
salad fork
cream soup or place spoon
teaspoon
place knife
place fork
salad fork
cream soup or place spoon
How to place the table decorations
How to place the table decorations
Flowers of some kind are quite commonly selected for a table decoration.
A small plant, an ornamental piece of pottery, a china or glass figure, fruit,
or candlestick are also sometimes used. Whatever the decoration you select,
it should be in good taste and be artistically arranged. Its colors should
harmonize with the room, the dishes, and the food that is served. It should
be either low or high enough so those at the table can see one another over
or under it.
The table decoration is usually placed at the center of the table because
there is no other place for it when the entire table is set. However, if there
are no covers at one end or along one side of the table, the decoration may
be placed off center on either the vacant end or side.

76
PLACE COVERS FOR THE DAY'S MEALS
Breakfast
Lunch or Supper
Dinner

77
SHAPED TABLES: TABLE SET-UP FOR FUNCTIONS
Shaped Tables are arrangements of tables put together for social
functions such as business meetings, weddings, and other celebrations,
which involve a big number of guests. Shaped tables are arranged out of
rectangular tables put together. This set-up is ideal for business meetings
because it eliminates unnecessary conversations. All the guests are seated on
the tables and are waited on by a service person. However, for social functions
such as weddings or dinners, round tables are ideal because they encourage
conversation. There are three popular arrangements of shaped tables: a Block
Table, a T-Shaped Table, and an E-Shaped Table. The following illustrations
show the arrangements.
Block Table
Block Table
The Block Table is made up of four rectangular tables to form a block.
This is an ideal set-up for a maximumof 20 guestsat a small business meeting
where all guests can communicate freely.

78
T Shaped Table
T-Shaped Table
The T-Shaped Table is ideal to use in a long narrow room. Three
rectangular tables make up the base of the T.
E Shaped Table
E-Shaped Table
The E-Shaped Table is ideal when there is a large delegation of guests
who must be seated at the head table.

79
Setting Up the Round Tables
A diagram of the round tables is necessary so that the table set-up will
be easy or convenient for the waiters to service. The illustration should be
simply done in a typical (8 x 11) paper which will be easier for the set-up
people to carry around in their pockets. The physical set-up of round tables
for a wedding reception is shown as an example. Each table should be set up
with 8 or 10 chairs which makes it easier to determine the round tables to
be used corresponding to the number of guests.

80
THE ART OF TABLE SKIRTING
A dining area for special function becomes attractive and appealing. It
makes diners enjoy the food served when the dining table has been set-up with
table skirting. Table Skirting is the use of tablecloths which is carefully placed
and arranged around the table like a skirt. When two or more tables are used
to set up a long table, table skirting provides a cover that provides an attractive
and artistic arrangement. In special functions such as weddings, ceremonies,
reunions, anniversaries and others that necessitate a long table, table skirting is
an important fixture. The illustrations show the different styles of table skirting,
from the basic, simple designs like Single Pleated and Box Type Pleated to the
more artistic Diamond and Butterfly table skirts.
TABLE SKIRT DESIGNS
1. Single Pleat
2. Pleated Box Type

82
9. STYLES OF TABLE SERVICE
There are several styles of table service: some ways are formal and
elaborate, others are casual and relaxed. Generally, these styles can be classified
as informal, formal, and compromise.
Table service styles differ in three ways:
Table service styles differ in three ways:
1. The manner in which the diner receives food.
2. The servants required to wait on the table.
3. The number of courses offered.
There are three methods of table service, namely: the sit-down, the tray,
and the buffet.
These are sit-down meals:
1. French Service
2. Russian or Continental or Formal Service
3. English Service
4. Family or Compromise Service
5. American or Country-Style Service
6. Apartment or Blue-Plate Service
7. Sit-Down Buffet
Buffet meals are classified as:
1. Plate Buffet
2. Tray Buffet
3. Sit-down Buffet

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FRENCH SERVICE
French service is synonymous with "fine dining." It is often used in
exclusive, elegant restaurants and homes. This style is expensive because it
involves professional waiters to serve properly and slowly. The atmosphere
is gracious and leisurely; diners are given the individual attention they much
enjoy. The chefs demonstrate culinary skills, by preparing meals in front of
the guests. The French look upon food service as a profession therefore many
talented individuals have made a career of Chef de Rang. A career as chef
then became a proud and acceptable profession.
Fundam ental details of the French service are as follows:
Fundamental details of the French service are as follows:
1. Fundamentals of Formal European Service, in terms of table
setting, methods of serving, number of courses required, use of
centerpieces, are strictly followed.
2. Portions of food are brought to the dining room on serving
platters and placed on a small heater called Rechaud that is on a
small portable table called Queredon.
3. The table is wheeled up beside the guests' table and here the Chief
Waiter or Chef de Rang, completes preparation. Boning, carving,
flaming, or making a sauce are done in the Queredon in front of
the diners.
4. An assistant waiter or Commis de Rang, carries the plate and
serves each guest. It is his job to bring the food and clear the dirty
dishes from the guests' table.
5. This pattern of service has always been limited to the elite since
it can only be carried out in a home where there are well-trained
servants.

84
A Bread and Butter Plate K Dessert Fork
B Bread and Butter Knife J Dessert Spoon
C Salad Fork Glasses
D Main Course Fork G White Wine Glass
E Dinner Knife H Red Wine Glass
F Coffee Spoon I Water Glass
RUSSIAN/FRENCH PLACE SETTING
H
G

85
FORMAL OR RUSSIAN SERVICE
This type of service is used only for formal luncheons and dinners. It
involves provision for an adequate number of waiters, as all food is served
by attendants. It is the most elegant form of table service, but because this is
formal and demanding service, very few homes have occasion to use it. Many
good restaurants and five-star hotels, however, sometimes use the Russian
service.
Fundam ental details of a formal service are as follows:
Fundamental details of a formal service are as follows:
1. The table is set with formal cloth and dinner napkins. Silver is
placed for courses through the salad course. The silver for dessert
is placed preceding the dessert course.
2. Service plates are always used.
3. Only the table decorations are on the table. No food is on the
table at any time as all food is served by attendants.
4. Place cards may be used if the size of the group justifies their use.
They are usually placed upon the napkin, at the base of the goblet
or any conspicuous place.
5. Bread and butter plates are not used.
6. Salt and peppers are not on the table. The food is expected to be
nearly perfectly seasoned.
7. The food may be served in one of these two ways:
a. Food may be served in individual dishes and placed before
the guests by the waiters.
b. Food is placed on appropriate serving-platters, divided into
individual portions and passed to the guests and each one
serves himself.
8. Second servings are not offered.
9. After-dinner coffee is a demitasse, served black.
10. Finger bowls may be used.

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ENGLISH SERVICE
English service may be an informal, hospitable type of service, or it may
be very formal. The main characteristic of English service is that all courses
are served at the table by the host or hostess. The service may be done with
or without a maid.
Fund
Fundamental details of the English service are as follows
amental details of the English service are as follows
1. The food is served from the table by the host and hostess, who
give their personal attention to the needs of their guests.
2. The host serves the meat and vegetables while the hostess usually
serves the appetizer, the salad, the dessert and the beverage.
3. A waitress is still needed to place the plates for the guests and to
pass the accompaniments of the course. She stands at the left of
the one doing the serving.
4. One course at a time is served. One course is removed before the
next course is brought in.
5. The plates may be placed one at a time or they may be placed in
a pile at the host's left where he may fill them.
6. The host serves the first portion and the waiter takes a plate and
places it before the one serving.
7. After the host has served the hostess and one side of the table,
the hostess may start serving those who have received their plates
on her right.
8. Desserts appropriate for this type of service are molded gelatine
or ice-cream.
9. This style shows very tasteful arrangementindicativeof the family's
style of living.

87
TABLE SETTING FOR ENGLISH SERVICE

88
FAMILY OR COMPROMISE SERVICE
This style of service is somewhat a compromise between the Russian
and English styles; that is, some foods are served directly from the kitchen
on individual dishes and some foods are served at the table. Compromise
service is best used when the group at the table is small, not more than eight.
Details of the service are as follows:
1. The host serves the main course. Appetizers, salads and desserts
are usually served from the kitchen but may be served at the table
if the hostess so desires.
2. This service requires someone to do the serving, preferably a
waiter, or some other family members.
3. Bread and butter plates, salad, accessory food dishes may be on
the table when the family is seated.
4. Foods are placed in front of the host and hostess with the service
silver.
5. After the main course is finished, the one who is serving rises and
removes all soiled food dishes before another dish is brought in.
6. The final dishes are not removed until the family has left the table.
7. Beverage service is placed before the desserts are brought in.
8. Deftness and reasonable degree of speed without the appearance
of hurrying are desirable in order that extended absence of the
hostess from the table will be minimized.
9. Meals served this style are best limited to two courses.
10. A person who sits to the left of the host may assist in serving items
in the meal to expedite serving.

89
TABLE SETTING FOR COMPROMISE SERVICE

90
INDIVIDUAL COVERS FOR TABLE SERVICE
Individual over — Formal or ontinental
Individual Cover — Formal or Continental
Hostess over – English or Semiformal
Hostess Cover – English or Semiformal
Hostess over – ompromise Service
Hostess Cover – Compromise Service

91
AMERICAN OR COUNTRY-STYLE SERVICE
This is an old type of service involving serving oneself from a common
pot. It is fairly and commonly used for serving family meals or public meals.
1. Individual plates at the table are completely laid, including dinner
plate.
2. Serving dishes are placed on the dining table.
3. Each serving dish is passed from hand to hand in one direction
— until all in the table have served themselves.
4. Each person serves himself.
5. Someone at the table removes the main course and serves the
dessert.
6. Dessert may be brought in from the kitchen in individual portions,
it may be served at a table, or it may be passed around the table.
APARTMENT OR BLUE-PLATE SERVICE
1. In this service, plates are served up in the kitchen and placed on
the table just before the diners sit down.
2. Eating begins when the hostess signals.
3. Second portions can be served from the kitchen or offered from
serving dishes that are passed from hand to hand.
4. Removal of the main course and service of dessert are done by
some members of the group at the table.
5. This pattern of service is most frequently used when the group is
small, the dining table is small, and the area for dining is small.
BUFFET SERVICE
The most used style of meal service for guest meals is buffet service;
in fact it is the only practical service for guest meals in many homes if the
number of diners exceeds six.
1. A buffet is a dining table or other suitable surface, that will
accommodate a stack of plates and serving dishes of food.

92
2. Guests are invited to serve themselves at the buffet.
3. Guests dine according to the arrangements of the hostess.
There are 3 possibilities in dining arrangements, namely:
a. Dining may be at the table, which is fully set with all
appointments except the dinner plate.
b. The hostess may provide each guest with a tray that holds
plates and beverages which the guests place on their lap.
c. Guests may sit on chairs and eat from the plate held in the
hand or placed on the lap.
4. The menu for a buffet meal must be planned so that the food may
be eaten with ease under the conditions established for dining.
5. There must be plenty of table space on which guests can place the
beverage while they sit on chairs.
Specific suggestions for setting the buffet table:
Specific suggestions for setting the buffet table:
1. The buffet table may be covered with a cloth. It may remain bare
or it may be partially covered with runners or mats to introduce
color.
2. Flowers or other decorations may be taller and larger in scale.
3. Use dinner plates for the buffet meal.
4. Arrange the dishes in decreasing order of importance in the meal.
5. To expedite service when the group is large, invite someone to
assist in serving.
6. Do not enclose the flatware in a napkin.
7. Put glasses of water on a tray or another table. Water should be
the last item in the buffet setting.

93
TWO KINDS OF BUFFET PLACEMENTS
One Way Buffet
Two-Way Buffet

94
TRAY SERVICE
Wide acceptance of television, increased interest in eating meals out-
of-doors, and appreciation of sit-by-fire meals have helped made tray service
a popular one. Breakfast in bed, meals for the ill and the convalescent are
also occasions for tray service.
Specific suggestions for setting the meals:
Specific suggestions for setting the meals:
1. Place a mat of some kind on the tray to keep dishes from sliding.
2. Lay only the flatware required for the main course.
3. Tuck the napkin partially under the main plate or flatware.
4. Use short tumblers. Cups without saucers may be used for
beverages.
5. Bread and butter plates or small bowls for salads may be used.
6. Serve the main course on the smallestplate that will accommodate
it.
7. Dessert may be included in the tray.
MEALS WITHOUT WAITERS ON THE TABLE
FILIPINO STYLE
The Filipino way of eating meals without waiters on the table, is a
simple, easy way to eat a simple meal. The diners usually remain together
throughout the meal, and the table is laden with all the courses from soup
to dessert. Everyone is expected to serve himself and the order or sequence
of eating courses depends on individual preferences. Thus, one diner may
start with a soup dish, while another may start with his dessert! On some very
informal occasions, the use of the bare hands or "kamayan" is practiced. To
an uninitiated observer, the impression of poor etiquette may be created but
to the Filipino diner — there is no better way of sharing gracious hospitality
than enjoying the meals in an atmosphere of informality and camaraderie.
The clearing away starts when all the diners have finished and moved away
from the dining table. No Filipino hostess would dare remove a single china
piece while there is still a guest at the table.

95
TRAY SERVICE
Tray for Breakfast
Tray for a Simple Meal
Tray for a Beverage Service

98
SERVING IDEAS
What to serve for a party is a familiar question and problem for many.
Here are samples of serving ideas to guide or help one solve that problem
and answer the question. The menus and recipes are for a simple tea party,
a formal luncheon and a buffet dinner. The recipes specify the number of
servings. To get the quantity desired, adjust the recipe as per needed servings.
It is always wise to have a little more than to risk running out of food. With
a little imagination, it is possible to come up with attractive and appetizing
meals laid out on a creative table setting. To achieve this, these fun and fancy-
free approaches are suggested:
1. Prepare an old favorite in a new way.
Example: The simple native puto may be converted into
mini-putos cooked with ground pork or cheese-topping.
2. Add something extra.
Example: Biscuits become extra special with the addition of
cheese cubes placed on top of jelly or jam spread on it.
3. Combine unusual "go-together" foods or experiment with new
flavor combinations.
Example: Try adding pineapple chunks while cooking the
all-time favorite "adobo."
4. Decorate. The use of an edible garnish can add new interest to a
familiar dish and enhance the appetite appeal of any menu.
THE ART OF GARNISHING
The first all-important impression of many a dish is a visual one: a
tempting appearance. It is the little touches that make the meal, and no matter
how good the food tastes, the initial impression rests on how good the food
looks. Three vital senses are aroused when a magnificent meal is produced.
The first is sight, followed by aroma, and then the taste. If you love the tastes,
textures and fragrances of good food, you've probably noticed that much of
it is also beautiful. It is often said that a dish should be a feast for the eyes as
well as the stomach. This could easily be done through the art of garnishing.
Garnishes do not have to be fancy or complicated to achieve the desired
effect. The garnish should fulfill two functions: to complement the ingredients
in a dish, and to make the dish look pretty. A well-placed garnish using an
imaginative color combination can make a dish delightful to look at, as it is
to eat. Remember, the garnish must enhance the food, not disguise it. Plain
and simple shapes will enhance the dish while elaborate patterns can distract
the eyes.

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