1. The document discusses product knowledge for food and beverage services. It identifies different types of sauces, accompaniments, and allergens. 2. Menu familiarization is important for servers to learn about dishes, ingredients, cooking methods, portions, and side items. Servers should also understand standard food and beverage pairings. 3. The document provides examples of sauces, accompaniments, and suggestive selling tips. It emphasizes the importance of product knowledge for servers.

4. Objectives:
1. Identify different types of sauces, accompaniments, and
common food allergens
2. Discuss the food items, specific menu, dishes, several
choices, wine, and food pairings
3. Use the special dietary requirements and cultural needs
of food and beverage products and carry out suggestive
selling and offer promos to guests

5. Unlocking of Difficulties
• Link- noun: connecting element of factor.
• Puree-noun: a paste or thick liquid suspension
usually made from cooked food ground finely.
• Exotic-adjective: mysteriously different or
unusual.

6. What is product knowledge?
Why is product knowledge important?

7. Well, let’s explore the world of food and beverage services!

8. KNOWING THE PRODUCT

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12. Types and Characteristics of Menu
The menu is the most important
controlling element in the servicing
process of any restaurant type of
establishment, which is figuratively
referred to as the “authorized
representative” of a restaurant because
it creates a constant link between the
establishment and the guests. A menu is
a list of all the food and drinks offered in
an establishment (e.g., restaurant, café,
and bar) during its operation and is
(Source: Marchi, Restaurant cafe menu,
Free arranged in a particular order.

13. Menu Familiarization A restaurant server must learn information about the menu
like cooking method, serving portions, tastes and flavors, ingredients including
food allergens, cooking time, and side dishes. It is also important to know the
nutrient content of the dishes because some guests would want to know and ask.
The server should have the opportunity to taste several items on the menu before
serving. The server must never place himself in the position where a guest does
not enjoy his/her meal or develops an allergy because incorrect information was
given about the me

17. Sauces and Accompaniments
Sauces and accompaniments are additions to the
main ingredients of a meal. They can be used to
enhance the flavor, color, aroma, and overall
presentation of the meal.
The sauce is a term used in cookery to describe a
wide range of flavored liquids that are served as
part of the meal, or dish. The addition of a sauce to
a dish can be used to transform the overall
presentation of a dish by adding flavor, moisture,
richness, and visual appeal.
Accompaniments are offered mainly to enhance
the flavor of the main dish or to counteract its
richness. Depending on the nature, style, and the
extent of the menu on offer, there will be a variety
of food items available to support the service of a
range of dishes.

18. Examples of Food Items Used in Food Service

23. UNDERTAKE SUGGESTIVE SELLING

25. It is also imperative to know the standard
food and beverage pairings, like burgers and
fries, steaks and salads, steak and mashed
potato, dessert, and coffee, or seafood with
white wine.

26. Directions: Circle the letter of the best answer.
1. What do you call a term used in cookery to describe a wide
range of flavored liquids that are served as part of the meal or
dish?
A. Accompaniments C.
Suggestive selling
B. Sauce

27. 2. Which of the following refers to enhance the flavor of the main
dish or counteracting its richness?
A. Accompaniments C. Suggestive selling
B. Sauce D. Wine and Food
Pairing

28. 3. Which among the options refers to a restaurant server must
learn information about the menu like cooking method, serving
portions, tastes, and flavors, ingredients including food allergens,
cooking time, and side dishes?
A. Accompaniments C . Suggestive selling
B. Menu Familiarization D. Wine and Food Pairing

29. 4. What term refers to the small cubes of fried or toasted bread that
are used as a garnish for soups and also used in some salad
dishes?
A. Balsamic vinegar C. Olives
B. Croutons D. Piri-piri

30. 5. Which of the following refers to the list of all the
food and drink offered in an establishment?
A. Accompaniments C. Suggestive selling
B. Menu D. Wine and Food Pairing

31. 6. What term refers to is the act of giving suggestions and
ideas to add to the dining guests’ original orders?
A. Accompaniments C. Suggestive selling
B. Sauce D. Wine and Food pairing

32. 7. Which of the following is NOT a suggestive selling tip?
A. Always be price-sensitive.
B. Repeat’ your suggestion to the other guest.
C. Don’t use descriptive words to describe the dish
D. Suggestions according to the season also play an important
role.

33. 8. Which among the choices is like burger and fries, steaks
and salads, steak and mashed potato, dessert, and coffee,
or seafood with white wine?
A. Accompaniments C. Suggestive selling
B. Sauce D. Wine and Food pairing

34. 9. Which of the choices leads to increased sales and a higher
level of customer satisfaction?
A. Accompaniments C. Suggestive selling
B. Sauce D. Wine and food pairing

35. 10. What type of wine is paired with dessert?
A. Dessert wine C. Medium red
B. Big red D. Red light