Understand the importance of evaluating recipes through food testing. Learn how to control portion sizes to meet catering serving goals. Develop skills in presenting food tests in appropriate portions according to catering goals. Evaluating Recipes Through Food Testing Testing for Flavor and Balance – Adjusting seasonings, ingredients, and cooking methods to achieve the desired taste. Texture and Appearance Analysis – Ensuring the correct cooking techniques are applied to maintain consistency. Standardized Recipe Review – Checking the accuracy of ingredient quantities and preparation methods. Client and Team Feedback – Conducting tasting sessions to refine recipes based on input. Nutritional and Dietary Considerations – Ensuring recipes meet client requirements (e.g., low sodium, vegan, gluten-free, etc.). Controlling Portions to Meet Serving Goals Standardized Measuring Tools – Using scales, portion scoops, and ladles to ensure uniform servings. Recipe Yield Calculation – Adjusting recipes based on the number of servings required for an event. Food Cost Control – Managing portions to prevent overuse of ingredients and ensure profitability. DESIGNING A MENU CARD Identify factors to consider when planning a menu. Describe categories and characteristics of different types of menus Recognize the importance and use of menus as a management control tool

1. Food Testing,
Portion
Control, and
Presentation
Prepared by: Trisha Jhoy M. Almario, LPT
WEEK 7

2. Objective:
By the end of this lesson, students will:
• Understand the importance of evaluating recipes through food
testing.
• Learn how to control portion sizes to meet catering serving goals.
• Develop skills in presenting food tests in appropriate portions
according to catering goals.
2

3. Evaluating Recipes Through Food Testing
Food testing ensures that dishes meet quality, consistency, and presentation
standards before being served. The key steps include:
3
• Testing for Flavor and Balance –
Adjusting seasonings, ingredients, and
cooking methods to achieve the desired
taste.
• Texture and Appearance Analysis –
Ensuring the correct cooking techniques
are applied to maintain consistency.

4. • Standardized Recipe Review – Checking the
accuracy of ingredient quantities and
preparation methods.
• Client and Team Feedback – Conducting
tasting sessions to refine recipes based on
input.
• Nutritional and Dietary Considerations –
Ensuring recipes meet client requirements
(e.g., low sodium, vegan, gluten-free, etc.).
Evaluating Recipes Through Food Testing
4

5. Controlling Portions to Meet Serving
Goals
5
Portion control is essential for maintaining consistency, cost efficiency, and
customer satisfaction in catering. Strategies include:
• Standardized Measuring Tools – Using scales, portion
scoops, and ladles to ensure uniform servings.
• Recipe Yield Calculation – Adjusting recipes based on the
number of servings required for an event.
• Food Cost Control – Managing portions to prevent overuse of
ingredients and ensure profitability.

6. Proper presentation of food tests aligns with catering standards and event
requirements. Guidelines include:
• Plating Techniques – Arranging food
attractively while maintaining proper portion
sizes.
• Consistency in Portioning – Ensuring every
guest receives the same amount per serving.
• Use of Garnishes and Decorations –
Enhancing visual appeal without
overpowering portion sizes.
Presenting Food Tests in Appropriate
Portions According to Catering Goals
6

7. Proper presentation of food tests aligns with catering standards and event
requirements. Guidelines include:
• Client Approval Process – Presenting food tests for client
feedback before finalizing the menu.
Adapting to Event Type:
• Formal Events – Elegant plating with controlled portions.
• Casual Gatherings – Generous but balanced servings.
• Dietary-Specific Catering – Adjusting portions based on health
and dietary needs.
Presenting Food Tests in Appropriate
Portions According to Catering Goals
7

8. DESIGNING A
MENU CARD
Prepared by: Trisha Jhoy M. Almario, LPT
WEEK 7

9. Objective:
By the end of this lesson, students will:
• Identify factors to consider when planning a menu.
• Describe categories and characteristics of different types of menus
• Recognize the importance and use of menus as a management control
tool
9

10. “The menu is the heart of any restaurant;
It showcases everything you have to offer
for food and beverages.” It comes from the
Latin minutus meaning small and refers to a
small list of Foods. It is a detailed list of food
and beverage offerings with their respective
prices. It is prepared by a food and beverage
service businesses to keep the customers
informed about the availability of various
F&B items.
WHAT IS MENU?
10

11. • Target Customers
• Price
• Type of Food service
• Equipment
• Skill of Workers
• Geography & Culture
• Eating Trends
Factors that impact style & design of a menu
11

12. 1.Printed Menu
• A printed menu format is any form of
printed menu list that is handed to
customers as soon as they sit down
A. Clip-on: Is a special list that is fastened
directly to the menu
B. Table Tent: Folded cards that stand on the
table and list daily specials
Choose a Format
12

13. 2. Menu Board
• A digital menu board is a display
system that comprises hardware and
software to display dynamic menus on
screens. In addition to menus, the
screens can also display specials and
promotions, live TV, customer reviews,
and more.
Choose a Format
13

14. 3. Spoken Menu
• The spoken menu format is
when customers are seated
and then the server says
what foods are available and
what the prices are.
Choose a Format
14

15. We have three elements of menu copy:
Menu Copy
15
1. Headings
• Includes major heads, subheads, and
names of menu items.
2. Descriptive Copy
• Informs the guests about the menu
items and helps increase sales. The
menu items’ main ingredient,
important secondary ingredients and
method of preparation.

16. We have three elements of menu copy:
Menu Copy
16
3. Supplemental Merchandising
Copy
• It includes basic information:
address, telephone number,
days and hours of operation,
meals served, reservations and
payment policies.

17. 1.A table d'hôte: (a complete meal for one price).
2.A la Carte: (items are listed and priced separately
3.Combination: (combination of the table d'hôte and a la
carte pricing styles)
4.Fixed menus: A single menus for several months
5.Cycle menus: Designed to provide variety for guests who
eat at an operation frequently - or even daily
Menu Styles
17

18. • Type and size of dinnerware
• Types of flatware
• Garnishes (place be service or production staff)
• Timing requirement for ordering
• Additional dining service supplies to serve the item
• Special serving produces
• Special information (doneness of the steaks, over easy or
sunny
Menu and Service Knowledge
18

19. DO YOU HAVE ANY
QUESTIONS?
19

20. THANK YOU FOR YOUR
ATTENTION!
20

21. TRUE or FALSE.
WEEK 7: SEATWORK # 7
1.A standardized recipe review ensures accuracy in ingredient quantities and preparation methods.
2.Client feedback is not necessary when refining recipes for catering menus.
3.Nutritional and dietary considerations include checking for allergens and specific dietary
restrictions like gluten-free or vegan options
4.Plating techniques focus only on aesthetics and do not affect portion control.
5.Consistency in portioning is important to ensure all guests receive equal servings.
6.Using garnishes and decorations should enhance visual appeal without overshadowing the main
dish.
7.The client approval process happens after the event is completed.
8. Formal events require elegant plating with precisely controlled portions.
9. Casual gatherings should have very small portions to maintain an upscale appearance.
10.Dietary-specific catering involves adjusting portions to meet specific health or dietary

22. 1.True
2.False ❌ (Client feedback is essential for ensuring satisfaction and meeting expectations.)
3.True ✅
4.False ❌ (Plating techniques impact both the visual appeal and portion consistency.)
5.True
6.True
7.False ❌ (It occurs before finalizing the menu to ensure satisfaction.)
8.True ✅
9. False ❌ (Casual gatherings typically have generous but balanced servings.)
10.True ✅

23. Menu Design with Costing and Markup Application
WEEK 7: ASSESSMENT# 7
1.Design a 4-course catering menu (Appetizer, Soup/Salad,
Main Course, Dessert).
2.Calculate the cost per serving by determining the unit price
of ingredients.
3.Apply the markup method to determine the selling price of
each dish.

24. ex. Example for Crispy Lumpia Shanghai - Appetizer
Formula to Compute Unit Price of Ingredients
Alternative Unit

25. Menu Design with Costing and Markup Application
ex. Example for Crispy Lumpia Shanghai - Appetizer
List the ingredients for each dish and their unit price (in ₱ per gram, mL, or
piece).

26. Menu Design with Costing and Markup Application
ex. Example for Crispy Lumpia Shanghai - Appetizer
Step 2: Compute Recipe Cost per Batch
For 1 batch of 25 pieces of Lumpia Shanghai, assume the recipe requires:

27. Menu Design with Costing and Markup Application
ex. Example for Crispy Lumpia Shanghai - Appetizer
Step 3: Compute Selling Price Using Markup Method
Assume a markup rate of 200% (2.0):

28. • Submit the printed copy of your menu design.
• Make sure to apply the three elements of menu copy:
• Headings
• Descriptive Copy
• Supplemental Merchandising Copy
IT WILL BE SUBMITTED NEXT MEETING
WEEK 7: ENRICHMENT# 7

29. • https://www.studocu.com/ph/document/eulogio-amang-rodriguez-institute-of-science-
and-technology/industrial-education/menu-catering-management/63022691?
origin=organic-success-document-viewer-cta
Reference: