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Tle 10 l1 food service organization
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
Tle 10 l1 food service
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
Tle 10 l1 menu planning
Menu planning involves deciding meals for upcoming days or months. It considers meal patterns like appetizers, main dishes, sides and desserts. Effective menu planning balances courses, considers the event/clients, and uses variety in foods and presentations. A menu is a restaurant's public face and comes in different styles like static, a la carte, prix fixe, and daily changing "du jour" menus. Menu cards present the menu options in formats like tall and skinny, mini, booklets, fans, or square shapes depending on the event.
Tle 10 l1 quantifying recipes
This document discusses guidelines for selecting recipes and planning a menu for a quantity cooking event serving 150 people. It emphasizes using standardized recipes scaled up for large groups, considering equipment and facilities available, and planning for variety in food presentation, flavors, and textures. Proper preparation time, labor needs, and the occasion/group should also be considered. Quantifying recipes accurately is essential to avoid loss and estimate costs when cooking for large numbers of people.
Tle 10 l3 table appointments
This document provides definitions and descriptions of various items used in table setting and dining, including:
- Linens like tablecloths, runners, placemats, and napkins of different sizes for various meals.
- Dinnerware which holds or serves food, and flatware like spoons, forks, knives for eating.
- Centerpieces that provide finishing touches and visual interest to the overall table setting.
Tle 10 l4 table setting
This document provides instructions for properly setting a table, including the placement of dishes, utensils, and glassware. It lists 11 steps for arranging a place setting, such as placing the plate in the center of the table setting, knives and spoons next to the plate with bowls facing up, forks on the left side with tines up, napkins next to forks, and glasses above the knives. Condiments like salt and pepper are placed between each setting.
Tle 10 l3 dining room preparation
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
Basic bartending
Bartending involves preparing, mixing, and serving alcoholic beverages to customers. A bartender, also known as a barkeeper, barman, barmaid, or barperson, serves alcoholic drinks behind the bar in a licensed establishment. Key bartending techniques include shaking cocktails to properly mix ingredients, straining shaken drinks, stirring to prevent excessive dilution, layering multiple liqueurs, flaming some drinks to enhance flavors, and flairing by flipping bottles for entertainment.
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Tle 10 l1 food service organization
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
Tle 10 l1 food service
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
Tle 10 l1 menu planning
Menu planning involves deciding meals for upcoming days or months. It considers meal patterns like appetizers, main dishes, sides and desserts. Effective menu planning balances courses, considers the event/clients, and uses variety in foods and presentations. A menu is a restaurant's public face and comes in different styles like static, a la carte, prix fixe, and daily changing "du jour" menus. Menu cards present the menu options in formats like tall and skinny, mini, booklets, fans, or square shapes depending on the event.
Tle 10 l1 quantifying recipes
This document discusses guidelines for selecting recipes and planning a menu for a quantity cooking event serving 150 people. It emphasizes using standardized recipes scaled up for large groups, considering equipment and facilities available, and planning for variety in food presentation, flavors, and textures. Proper preparation time, labor needs, and the occasion/group should also be considered. Quantifying recipes accurately is essential to avoid loss and estimate costs when cooking for large numbers of people.
Tle 10 l3 table appointments
This document provides definitions and descriptions of various items used in table setting and dining, including:
- Linens like tablecloths, runners, placemats, and napkins of different sizes for various meals.
- Dinnerware which holds or serves food, and flatware like spoons, forks, knives for eating.
- Centerpieces that provide finishing touches and visual interest to the overall table setting.
Tle 10 l4 table setting
This document provides instructions for properly setting a table, including the placement of dishes, utensils, and glassware. It lists 11 steps for arranging a place setting, such as placing the plate in the center of the table setting, knives and spoons next to the plate with bowls facing up, forks on the left side with tines up, napkins next to forks, and glasses above the knives. Condiments like salt and pepper are placed between each setting.
Tle 10 l3 dining room preparation
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
Basic bartending
Bartending involves preparing, mixing, and serving alcoholic beverages to customers. A bartender, also known as a barkeeper, barman, barmaid, or barperson, serves alcoholic drinks behind the bar in a licensed establishment. Key bartending techniques include shaking cocktails to properly mix ingredients, straining shaken drinks, stirring to prevent excessive dilution, layering multiple liqueurs, flaming some drinks to enhance flavors, and flairing by flipping bottles for entertainment.
Tle 8 production of processed fruits and vegetables
This document provides information on common Filipino fruits and their English names as well as their typical seasons. It also discusses factors that cause spoilage in fruits and vegetables and provides tips for selecting fresh produce, such as buying fruits and vegetables in season, selecting items that are ripe but not bruised, and checking for heaviness and aroma as signs of quality. Finally, it notes that processing helps prevent spoilage by avoiding waste and provides livelihood opportunities.
Tle 8 methods in processed fruits and vegetables
This document discusses various food preservation methods including sugar preservation, fermentation, pickling, and canning. Sugar preservation involves cooking fruits and vegetables slowly with sugar until their juice is replaced with saturated sucrose syrup. Fermentation uses microbial enzymes to oxidize carbohydrates, producing many foods and beverages. Pickling preserves food by soaking and storing it in vinegar or brine solutions. Canning seals hot food in sterilized bottles or containers to preserve it.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Table napkins
This document provides instructions for folding napkins into several different forms, including the Bishop's Hat, Simple Fan, Double Fan (Star), Fleur de lis, Bud, Water Lily, and Pyramid. Each folding method is described in 1-2 sentences, noting what type of napkin works best, whether the fold is easy for beginners or fast, and sometimes including tips. The overall document teaches several simple napkin folding techniques.
Table manners
Table manners refer to etiquette rules for eating, including appropriate use of utensils. Some key rules include placing a napkin on one's lap before the meal, waiting for all guests to be served before eating, using utensils in a continental style, chewing with one's mouth closed, and passing food items from left to right. After finishing the meal, one should position their silverware in a way to signal they are done and fold their napkin to the left of the place setting.
Tle 9 l1 finishes fabrics
The document discusses various finishing processes that are applied to fabrics to alter their properties and allow for different uses. It describes physical processes like embossing and brushing that mechanically change the fabric surface. Chemical finishes like bleaching and waterproofing coat the fabric. The document also mentions biological finishes using enzymes and notes that new finishing techniques continue to be developed to create fabrics with properties like fire resistance.
Tle 9 l1 fabric structure
This document summarizes different types of fabrics, including natural fabrics like cotton, wool, linen, and silk as well as synthetic and regenerated cellulose fibers. Cotton is a natural fiber that grows on cotton plants and is cool, absorbent. Wool is sheared from sheep and is warm, breathable, and repels water. Linen comes from flax plants and is cool, absorbent but creases easily. Silk comes from silkworm cocoons and drapes well and can be easily dyed. Regenerated cellulose fibers like lyocell, tencel and viscose are processed from wood pulp. Synthetic fibers like polyester, nylon and tactel are man-made but durable and easy
L1 tle8 poultry and process
Poultry refers to domestic birds such as chicken, duck, goose, turkey, pigeon, squab, and quail. It provides protein, vitamins, minerals, and fat. The document describes different types of chickens - broilers, roasters, stags, hens, cocks/roosters, and jumbo chickens. It also mentions Peking ducks and ducks commonly found in the Philippines. Finally, it discusses market forms of poultry including live poultry, eviscerated poultry, dressed poultry, and packaged poultry parts.
L1 tle8 kinds of meat & poultry for processing
Meat comes from the muscles and organs of animals. The main types of meat come from pigs (pork), cattle (beef), sheep (lamb and mutton), goats (chevon), deer (venison), and carabao. Meat is classified based on the animal source and cut or part of the animal. The different market forms of meat include fresh, chilled, frozen, and cured meats. When buying meat, it is important to purchase from clean and sanitary sources, and to check for inspection marks and signs the meat is fresh, properly stored and wrapped.
Gsp camp
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Quiz bee s
This document contains questions divided into 5 categories about nutrition and food. Each category has 5 multiple choice questions ranging from 10 to 50 points. The questions cover topics like nutrients, vitamins, minerals, deficiency diseases, food groups and their health benefits. Overall, the document serves as a nutrition quiz assessing knowledge about essential nutrients, food sources, and effects of deficiencies.
Melodic direction
This document discusses different types of melodic direction including ascending, descending, stationary, and leap movement. Ascending involves tones moving up, descending involves tones moving down, stationary involves repeated tones, and leap movement involves tones moving in various directions through steps or skips ascending or descending.
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Tle 8 production of processed fruits and vegetables
This document provides information on common Filipino fruits and their English names as well as their typical seasons. It also discusses factors that cause spoilage in fruits and vegetables and provides tips for selecting fresh produce, such as buying fruits and vegetables in season, selecting items that are ripe but not bruised, and checking for heaviness and aroma as signs of quality. Finally, it notes that processing helps prevent spoilage by avoiding waste and provides livelihood opportunities.
Tle 8 methods in processed fruits and vegetables
This document discusses various food preservation methods including sugar preservation, fermentation, pickling, and canning. Sugar preservation involves cooking fruits and vegetables slowly with sugar until their juice is replaced with saturated sucrose syrup. Fermentation uses microbial enzymes to oxidize carbohydrates, producing many foods and beverages. Pickling preserves food by soaking and storing it in vinegar or brine solutions. Canning seals hot food in sterilized bottles or containers to preserve it.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Table napkins
This document provides instructions for folding napkins into several different forms, including the Bishop's Hat, Simple Fan, Double Fan (Star), Fleur de lis, Bud, Water Lily, and Pyramid. Each folding method is described in 1-2 sentences, noting what type of napkin works best, whether the fold is easy for beginners or fast, and sometimes including tips. The overall document teaches several simple napkin folding techniques.
Table manners
Table manners refer to etiquette rules for eating, including appropriate use of utensils. Some key rules include placing a napkin on one's lap before the meal, waiting for all guests to be served before eating, using utensils in a continental style, chewing with one's mouth closed, and passing food items from left to right. After finishing the meal, one should position their silverware in a way to signal they are done and fold their napkin to the left of the place setting.
Tle 9 l1 finishes fabrics
The document discusses various finishing processes that are applied to fabrics to alter their properties and allow for different uses. It describes physical processes like embossing and brushing that mechanically change the fabric surface. Chemical finishes like bleaching and waterproofing coat the fabric. The document also mentions biological finishes using enzymes and notes that new finishing techniques continue to be developed to create fabrics with properties like fire resistance.
Tle 9 l1 fabric structure
This document summarizes different types of fabrics, including natural fabrics like cotton, wool, linen, and silk as well as synthetic and regenerated cellulose fibers. Cotton is a natural fiber that grows on cotton plants and is cool, absorbent. Wool is sheared from sheep and is warm, breathable, and repels water. Linen comes from flax plants and is cool, absorbent but creases easily. Silk comes from silkworm cocoons and drapes well and can be easily dyed. Regenerated cellulose fibers like lyocell, tencel and viscose are processed from wood pulp. Synthetic fibers like polyester, nylon and tactel are man-made but durable and easy
L1 tle8 poultry and process
Poultry refers to domestic birds such as chicken, duck, goose, turkey, pigeon, squab, and quail. It provides protein, vitamins, minerals, and fat. The document describes different types of chickens - broilers, roasters, stags, hens, cocks/roosters, and jumbo chickens. It also mentions Peking ducks and ducks commonly found in the Philippines. Finally, it discusses market forms of poultry including live poultry, eviscerated poultry, dressed poultry, and packaged poultry parts.
L1 tle8 kinds of meat & poultry for processing
Meat comes from the muscles and organs of animals. The main types of meat come from pigs (pork), cattle (beef), sheep (lamb and mutton), goats (chevon), deer (venison), and carabao. Meat is classified based on the animal source and cut or part of the animal. The different market forms of meat include fresh, chilled, frozen, and cured meats. When buying meat, it is important to purchase from clean and sanitary sources, and to check for inspection marks and signs the meat is fresh, properly stored and wrapped.
Gsp camp
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Quiz bee s
This document contains questions divided into 5 categories about nutrition and food. Each category has 5 multiple choice questions ranging from 10 to 50 points. The questions cover topics like nutrients, vitamins, minerals, deficiency diseases, food groups and their health benefits. Overall, the document serves as a nutrition quiz assessing knowledge about essential nutrients, food sources, and effects of deficiencies.
Melodic direction
This document discusses different types of melodic direction including ascending, descending, stationary, and leap movement. Ascending involves tones moving up, descending involves tones moving down, stationary involves repeated tones, and leap movement involves tones moving in various directions through steps or skips ascending or descending.
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Tle 8 production of processed fruits and vegetables
Tle 8 production of processed fruits and vegetables
L1 tle8 kinds of meat & poultry for processing
L1 tle8 kinds of meat & poultry for processing