WEEK-7-HM-ELEC-5.pptxFood Testing, Portion Control, and Presentation

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. 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. A table d'hôte: (a complete meal for one price). A la Carte: (items are listed and priced separately Combination: (combination of the table d'hôte and a la carte pricing styles) Fixed menus: A single menus for several months 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 side eggs, etc.) 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 A standardized recipe review ensures accuracy in ingredient quantities and preparation methods. Client feedback is not necessary when refining recipes for catering menus. Nutritional and dietary considerations include checking for allergens and specific dietary restrictions like gluten-free or vegan options Plating techniques focus only on aesthetics and do not affect portion control. Consistency in portioning is important to ensure all guests receive equal servings. Using garnishes and decorations should enhance visual appeal without overshadowing the main dish. The client approval process happens after the event is completed. Formal events require elegant plating with precisely controlled portions. Casual gatherings should have very small portions to maintain an upscale appearance. Dietary-specific catering involves adjusting portions to meet specific health or dietary requirements.

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

23. Menu Design with Costing and Markup Application WEEK 7: ASSESSMENT# 7 Design a 4-course catering menu (Appetizer, Soup/Salad, Main Course, Dessert). Calculate the cost per serving by determining the unit price of ingredients. 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: