TECHNOLOGY and

LIVELIHOOD EDUCATION
Home Economics
Food and Beverage Services

Quarter 1 - Module 1
Providing Link between Kitchen and
Service Areas
Department of Education ● Republic of the Philippines
Technology and Livelihood Education Home Economics -
FOOD and BEVERAGE SERVICES- ​Grade10
Alternative Delivery Mode
Quarter 1 – Module 1: Provide Link between Kitchen and Service Areas
First Edition, 2020

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Published by the Department of Education

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Undersecretary: Diosdado M. San Antonio

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Technology and
Livelihood Education

QUARTER 1- MODULE 1
Home Economics
FOOD and BEVERAGE SERVICES
Providing Link between Kitchen
and Service Areas

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education
stakeholders to email their feedbacks, comments, and

 
 recommendations to the Department of Education at
bukidnon@deped.gov.ph.

​We value your feedback and recommendations.

Department of Education-Division of Bukidnon● Republic of the Philippines

 
Introductory Message
For the facilitator:
Welcome to the Food and Beverage Services 10 Alternative Delivery Mode
(ADM) Module on, Providing Link between Kitchen and Service Areas.
This module was collaboratively designed, developed and reviewed by
educators from public to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:

For the learner and for the Parents;

Welcome to the Food and Beverage Services 10 Alternative Delivery Mode
(ADM) Module on, Providing Link between Kitchen and Service Areas.
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn,
create and accomplish. Hence, the hand in this learning resource signifies
that you as a learner is capable and empowered to successfully achieve the
relevant competencies and skills at your own pace and time. Your academic
success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

 
 
 Table of Contents
 
 
 
COVER PAGE

 
COPYRIGHT PAGE

 
TITLE PAGE

 
TABLE OF CONTENTS
Lesson 1.1-Workflow Structures in the Food and Beverage Service
What I need to know 1
What I know 2
What’s In 4
What’s New 5
What is it? 6
What’s more 7
What I have learned 7
What I can Do 8
Assessment 8

 
Additional Activities 9
Lesson 1.2-Workflow Structures in the Food and Beverage Service
What I need to know 10
What I know 10
What’s In 12
What’s New 13
What is it? 15
What’s more 16
What I have learned 16
What I can Do 16
Assessment 17

 
Additional Activities 18
Lesson 1.3-Workflow Structures in the Food and Beverage Service
What I need to know 18
What I know 18
What’s In 20
What’s New 21
What is it? 22
What’s more 23
What I have learned 23
What I can Do 24
Assessment 24
Additional Activities 25
Unit test 26
Answer Key 29
References 33
Acknowledgment

 
What This Module is About

This module is intended to enable the students to keep learning

even outside the four corners of the study hall in the midst of health challenge
the nation is confronting. This will empower the students to work
autonomously even at home.

This learning asset is made accessible to address the issues on

the learning continuity and will assist students to meet the guidelines set by
the K-12 Curriculum.

The learning bundle plans to connect with students into guided

individual exercises for a specific skill to be developed.

For the Facilitator:

As a facilitator of learning you are required to orient the students

to how this module will be utilized. In addition, you need to screen their
learning progress while doing their own exercises. Your support and help will
be needed as the students carry out their responsibilities in this module.

For the Learners and Parents:

This module was collaboratively made for you to continue

learning with the effort to provide you continuing education amidst the health
challenge we are facing. The activities are designed for you to work
independently while meeting the standards set by the K-12 Curriculum. You
are expected to do the activities in this module with the guidance of your
teacher along with the hope that you will enjoy the activities in this module.

 
 
 
This module has the following parts and corresponding icons:
This will give you an idea of the skills or
competencies you are expected to learn
What I Need to
in the module.
Know

This part includes an activity that aims

to check what you already know about
What I Know the lesson to take. If you get all the
answers correct (100%), you may
decide to skip this module.

This is a brief drill or review to help you

link the current lesson with the previous
What’s In one.

In this portion, the new lesson will be

introduced to you in various ways such
What’s New as a story, a song, a poem, a problem
opener, an activity or a situation.

This section provides a brief discussion

of the lesson. This aims to help you
What is It discover and understand new concepts
and skills.

This comprises activities for

independent practice to solidify your
What’s More understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.
This includes questions or blank
What I Have sentence/paragraph to be filled in to
Learned process what you learned from the
lesson.

 
 
 This section provides an activity which
will help you transfer your new
What I Can Do knowledge or skill into real life situations
or concerns.

This is a task which aims to evaluate

your level of mastery in achieving the
Assessment learning competency.

 
 In this portion, another activity will be
given to you to enrich your knowledge
Additional
or skill of the lesson learned. This also
Activities
tends retention of learned concepts.

This contains answers to all activities in

the module.
Answer Key

At the end of this module you will also find:

​ his is a list of all sources used in developing this module.
References: T
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer ​What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

This module was designed and written with you in mind. It is

given to help you master the learning competencies in TLE 10. The scope of
this module permits it to be used on different situations. The lessons are
arranged to follow the standard sequence of the subject.

In this module, you are expected to:

 
 ● Attend and monitor kitchen service points to ensure efficient pick
up of food items
(TLE_HEFB9-12KS-Ia-h-1)

Describe the concepts in providing a link between the kitchen and service
area;

 
 Draw and design your future restaurant following the principle,“providing
continuous flow of materials; and
Fill in the graphic organizer about the importance of the
principle,“providing continuous flow of materials” in the restaurant and
other food establishment

What I Know

Pre Test- Multiple Choice

Direction:​ Choose the letter of the best answer. Write the chosen letter in a
separate sheet of paper.
1. It is a graphic representation of positions in an organization like a food
service arranged in a hierarchy.
a. flow of food
b. organization
c. organizational Chart
d. work flow Structure

2.What is the advantage of having a short distance between storage and

preparation centers like tables?
a. save time
b. save energy
c. utilize space
d. all of the above

3.This storage area includes fresh meats, seafood, poultry and butter, liquid
milk and juices.
a. dry food storage
b. non-food storage
c. refrigerated foods
d. non-refrigerated foods

4.​ ​This storage area includes cereals, rice, flour, pasta, herbs.spices,
condiments,seasonings and sauces.
a. dry food storage
b. non-food storage
c. refrigerated foods
d. non-refrigerated foods

 
5. This type of storage area includes, preparation and cooking tools and
equipment, serving wares and trays.
a. dry food storage
b. non-food storage
c. refrigerated foods
d. non-refrigerated food

Part II. True or False

Direction: ​Write True if the statement is correct and write F if the statement is
wrong.

_____ 6. All ingredients can be mixed in one storage area.

_____ 7. The storage areas can be arranged in lines.
_____ 8. Cooking centers are located before preparations.
_____ 9. The dish washing room is not aligned to the tray transport.
_____ 10. Moving lines of workers and materials should not cross one
another.
_____ 11. Washing, paring, cutting, and trimming are examples of
preparations.
_____ 12. The entrance of the food supplies starts at the receiving area.
_____ 13. In big restaurants, work centers are usually arranged in right angles
to the general flow of materials.
_____ 14. Detergent belongs to the dry food storage.
_____ 15. The flow ends wit the final serving of the food to the customer.

 
 
 

 
 Lesson Work Flow Structures in the
1.1 Food and Beverage Service
​Objective:
At the end of the lesson the learners are expected to;
1. describe the importance of the principle, “ provide for a continuous
flow of materials” by filling in the graphic organizer; and
2.draw and design your own restaurant.

What’s In
​I​n your past lessons, you have learned the importance of
having a good physical arrangement of the dining area in
order to create good ambiance and comfort to the
customer.Also, you have done a great job of doing the tasks
given to you. As you proceed, this topic will assist you to
understand the flow of food and the principle about, “ providing
the continuous flow of materials”.

 
 
 What’s New

We should understand that the flow of food is needed in a work flow

structure to make sure that there is efficiency in picking up of food items
in the dining area or in the kitchen.

​Let’s explore

Direction:​ Complete the words below by filling in the blanks.

1. _ LOW - to move along or go out steadily

and continuously
2. _OO_ -any nutritious substance that human and
animal eat
3. M_T_R_ _LS - the matter from a thing can be made
4. PR_ _ _ IPL_ - a fundamental truth or proposition that serves a
foundation to a system
5. ST_ _ _ TU_E - the arrangement of and relation between
the parts or elements of
something complex.

Let’s try this

True or False

Direction: ​Write True if the statement is correct and write F if the statement is
wrong.

____1. The movement of food in a food service operation is referred to as the

flow of food.
____2. The principle” provide with continuous flow of materials “ means that
materials like food and supplies should proceed from the
receiving entrance to the point of service in a continuous flow
without backtracking.
____3. Flow of food do not need a work flow structure.
____4. The entrance of food items and supplies does not start at the receiving
area.
____5. Seafood, poultry and meat should be stored in the refrigerator.
____6. The kitchen is the heart of the food production.
____7. Long distance between storage and tables do not save time and
energy.

 
____8 .There are three types of storage areas namely: dry food storage,
non-food storage and refrigerated food storage.
____9. The dish washing room is not adjacent to the dish and tray transport
and storage equipment.
____10.Cooking areas are located immediately after preparations like
washing, paring, trimming,cutting, etc.

What is It

The food items and supplies will enter at the receiving area where it will
be weighed and checked. After that, the materials will be transported to their
storage area for future use.The three types of storage areas are: (1) dry food
storage area for canned and packaged food staples such as cereals, rice,
flour, pasta, herbs, spices, condiments, seasonings and sauces; (2)non-food
storage for cleaning tools and detergents, preparation and cooking tools and
equipment, serving wares, trays, and the like; and (3)refrigerated food storage
for perishable food items like fresh meat, seafood, poultry and butter, liquid
milk, juices and the like.

In the flow chart, you notice that storage areas are closer to the vegetable
preparation, dessert preparation, and meat and fish preparation. This is
arranged in order to save time and energy. It is the same with the cooking
centers which are near because after preparations like washing, paring,
cutting, trimming, etc. of food items cooking is.

Figure 1. Principle of Continuous Flow of Materials 

RECEIVING AREA & DOCK 
CHECKING AND WEIGHING AREA 
 
DRY FOOD STORAGE  NONFOOD STORAGE  REFRIGERATED  FOOD 
STORAGE 
Salad & Vegetable Preparation Dessert Preparation Meat and Fish 
( Bakery) Preparation 
 

 
 What’s More

Let’s Do This

My future Resto!

1. Draw and lay out your future restaurant showing the location of the
kitchen, the dining area, the bar area and other related areas.Please
apply the principle, “provide a continuous flow of materials”. Create also a
name for your future restaurant and write it at the top of your drawing.

What I Have Learned

From the lessons presented to you, enumerate at least five

importance of observing this principle, “provide for a continuous flow of
materials” in the restaurant and other food establishments. A phrase or a
sentence will do.

Direction: ​Write your answer inside the box.

 
 
 What I Can Do

At this point, you already know the importance of the

principle, “provide for a continuous flow of materials” in the restaurant and
other food establishments.
Question​: As a future restaurant manager, how will you ensure that this
principle is applied in your restaurant? Cite and explain your answer in two
paragraphs.

Assessment

Post Test-Multiple Choice

Direction:​ Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. It is a graphic representation of positions in an organization like a food
service arranged in a hierarchy.
a. flow of food
b. organization
c. organizational Chart
d. work flow Structure

2.What is the advantage of having a short distance between storage and

preparation centers like tables?
a. save time
b. save energy
c. utilize space
d. all of the above

3.This storage area includes fresh meats, seafood, poultry and butter, liquid
milk and juices.
a. dry food storage

 
 b. non-food storage
c. refrigerated foods
d. non-refrigerated foods

4.​ ​This storage area includes cereals, rice, flour, pasta, herbs. Spices,
condiments,seasonings and sauces.
a. dry food storage
b. non-food storage
c. refrigerated foods
d. non-refrigerated foods

5 This type of storage area includes, preparation and cooking tools and
equipment, serving wares and trays.
a. dry food storage
b. non-food storage
c. refrigerated foods
d. non-refrigerated foods

Part II. True or False

Direction: ​Write T if the statement is correct and F if the statement is wrong.

_____ 6. All ingredients can be mixed in one storage area.

_____ 7. The storage areas can be arranged in lines.
_____ 8. Cooking centers are located before preparations.
_____ 9. The dish washing room is not aligned to the tray transport.
_____ 10. Moving lines of workers and materials should not cross one
another.
_____ 11. Washing, paring, cutting, and trimming are examples of
preparations.
_____ 12. The entrance of the food supplies starts at the receiving area.
_____ 13. In big restaurants, work centers are usually arranged in right angles
to the general flow of materials.
_____ 14. Detergent belongs to the dry food storage.
_____ 15. The flow ends wit the final serving of the food to the customer.

Additional Activities

From the lesson that you have learned, compose a two-paragraph

reflection that sums up all the new insights gained from the materials and how
you are going to apply this to your life in the future.

 
 “The Things That I Have Learned”

______________________________________________________________
______________________________________________________________
________________________________________

What I Need to Know

In day 1​, you have learned the importance of having a work flow
structure to ensure efficiency of service in the food service establishment.As
you proceed, this topic will assist you to understand the two types of food
service system: the conventional food service and the ready-prepared food
service systems.

After going through this module, you are expected to:

● Attend and monitor kitchen service points to ensure efficient pick

up of food items
(TLE_HEFB9-12KS-Ia-h-1)

Differentiate conventional food service system from ready-prepared food

service system;
Enumerate the common service wares; and
Explain the flow chart of conventional food service system and
ready-prepared food service system.

What I Know

Pre Test-True or False

Direction:​ Write True if the statement is correct and write False if the
statement is wrong.

______ 1. A formal restaurant is an example of conventional food service

system.
______ 2.The ready-prepared system is also known as cook-chill or
cook-freeze system.

 
______ 3.In conventional food service system, the food is prepared in the
kitchen of food service establishment where it is to be served.
______ 4.Rethermalization is a process in which chilled or frozen foods are
not returned to eating temperature.
______ 5.When you say cook-chill or cook-freeze system, the food is
prepared then chilled or frozen and stored for later reheating.

Part II. Essay

Question: In your own words describe what is conventional food service
system and ready-prepared food service system. ( 10 points)

 
 Lesson Work Flow Structures in the
1.2 Food and Beverage Service

Objective:
At the end of the lesson the learners are expected to;
1. enumerate the common service wares; and
2. define conventional and ready-prepared food service system;

What’s In
As you proceed, this topic will assist you to understand the
two types of food service system: the conventional food
service and the ready-prepared food service systems.

What’s New

Let’s explore

Direction:​ Give at least one advantage and disadvantage of the conventional

food service system and ready-prepared service system.
Write your answer inside the box below.

 
 Let’s try this

Based on the lesson presented to you about the two food service system, fill
the balloons with insights you gained.

What is It

One of the best example of a ​conventional food service

system is a formal restaurant where food is prepared in the kitchen of the
food service establishment where it is to be served. The food that is being
prepared is held for a short period of time before it is being served in the
dining area.

In ​ready-prepared food service system​, it involves

rethermalization process in which chilled or frozen foods are returned to

 
eating temperature. The food is also prepared on the premises, then the
prepared food is chilled or frozen for future use.

Conventional Food Service System

RECEIVING  
 
Freezer Storage Refrigerator Storage Dry Storage
 

Ready-Prepared Food Service System

RECEIVING  
 
Freezer Storage Refrigerator Storage Dry Storage
 

 
 What’s More

Let’s Do This

Based on the previous flow chart, answer the following questions:

 
1. Which food service system has the shortest process? Why?
2. What are the similarities of the two service systems?
3. What are their differences?

What I Have Learned

​Direction:​ Complete the sentence by filling the blanks with the missing
information.
1. In the ready-prepared system, the food is prepared in the _________.
2. Rethermalization is a process in which ______ or _______ are
returned to eating temperature.
3. An example of the conventional food service system is a _______
restaurant.
4. In conventional food service system, the prepared food is held for a
________ before it is served in the dining area.
5. The frozen food undergoes ________ before it is served to the
customer.

What I Can Do
At this point, you already know the two types of food service
service system namely; conventional food service system, and
ready-prepared food service system.
If you want to be a restaurant manager in the future, which type
of food service system do you prefer and why? ( Write your answer in two
paragraphs).

 
 Assessment

Post Test-True or False

Direction: Write True if the statement is correct and write False if the
statement is wrong.

1. A formal restaurant is a n example of conventional food service

system.
2. The ready-prepared system is also known as cook-chill or cook-freeze
system.
3. In conventional food service system, the food is prepared in the kitchen of
food service establishment where it is to be serve.
4. Rethermalization is a process in which chilled or frozen foods are not
returned to eating temperature.
5.When you say cook-chill or cook-freeze system, the food is prepared then
chilled or frozen and stored for later reheating.

Part II. Essay

Question: In your own words describe what is conventional food service
system and ready-prepared food service system. ( 10 points)

 
 Additional Activities

From the flow charts presented to you, draw your own service system

based on the conventional and ready-prepared food service systems. Start

your own flow chart in the receiving area and end at the service area.

What I Need to Know

In the previous lesson, you have learned the two types of food
service system which are the conventional food service system and
ready-prepared service system. The things that you will learn here are
continuations of the previous lesson of this module.
After going trough this module, you are expected to:

Identify the common service wares in a food service establishment;

Enumerate the primary and auxiliary equipment ; and
Name the kitchen supplies which the kitchen should be traditionally
equipped.

What I Know

Pre Test- Multiple Choice

Direction: ​Choose the letter of the correct answer.

1. This equipment belongs to the primary cooking equipment.

A. blenders C. ovens
B. refrigerators D. mixers

2. The size of the kitchen is dictated by the following, except;

A. the menus being offered C. the customer load

 
 B. the type of operation D. location of the
restaurant

3. Why sufficient supply of service wares are very important?

A. to meet customers need C. to prevent
delay
B. to have an efficient operation D. to delay work

4. Some loses of the service wares are due to the following factors
except:
A. damages or chips C. breakage
B. discoloration D. extra
care of the service wares

5. The following are examples of kitchen supplies, except;

A. condiments ( herbs, spices and sauces)
B. sugar and sweeteners
C. staples- rice, cereals, pasta and flour
D. apron and bonnets
Part II- True or False

Direction: ​Write T if the statement is correct and write F if the statement is

wrong.

_____ 6. The number of service wares depends on the number of customers

served.
_____ 7. There should be an insufficient supply of service wares to meet
customer needs.
_____ 8. Loses are caused by damages such as chips and discoloration only.
_____ 9. Demitasse cup is an example of beverage ware.
_____ 10. The trend now is a large kitchen.
_____ 11. Compact kitchen does not make work productive.
_____ 12. Dining areas should also be equipped with service wares.
_____ 13. An inadequate supply of service wares prevents delay.
_____ 14. Refrigerators and freezers belong to the primary cooking
equipment.
_____ 15. Most kitchen in the restaurant are equipped with kitchen tools only.

 
 Lesson Work Flow Structures in the
1.3 Food and Beverage Service
Objective:
At the end of the lesson the learners are expected to;
1. identify the common service wares in a food service establishment;
and
2. list the primary and auxiliary equipment.

What’s In
In the previous lesson, you have learned the two types of
service system which are the conventional food service
system and ready-prepared service system. The things that
you will learn here are continuations of the previous lesson of
this module.

 
 What’s New

Let’s explore

Direction​: Write at least five examples of service wares in each service wares
in a food service establishment. Follow the examples
given.

Let’s try this

​ irection​: Draw at least ten cooking tools or equipment that are found in
D
your kitchen and label it.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

 
 What is It

The size of the kitchen is dictated by a number of factors such

as the type of operation, menu offered, customer load, extent to which
prepared or partially prepared foods are used and whether a butcher shop or
a bakery is required. Most food services buy meat cuts to order during these
days. Similarly, breads and pies are purchased outside.

Most kitchens in restaurants and other types of food service

establishments are equipped with tools and equipment appropriate for the
type of menu they offer. They are also equipped with food supplies which are
common in most kitchens. These basic or traditional items used in the
preparation and cooking include primary equipment like ranges, ovens, steam
kettles, broilers, griddles, fryers and steam cookers. The auxiliary equipment
like mixers, slicers, cutters, grinders, choppers, molders, blenders, peelers,
toasters, corers, waffle irons, egg cookers, coffee makers, food warmers and
coolers, racks, working tables, sink, refrigerators, freezers, pots and pans,
and set of kitchen utensils or tools.

A sufficient supply of service wares to meet customer needs especially

during peak hours of service is very important. An adequate supply of these
wares will prevent the delay of service and embarrassment.

Most common service wares required in a food service establishment include:

● Dinnerware- dinner plates, luncheon plates, salad plates, cups and

saucers, soup bowls, soup plates, bread and butter plates, demitasse
cups and saucers, and platters.
● Flatware- forks, spoons, table knives, soup tureen, butter knives,
teaspoons, salad forks, etc.
● Beverageware- drinking glasses, wine glass, bowls, goblets, and juice
glass.
● Linens- tablecloth, top cloth, napkins, place mats, table runner, and
silence cloth.

The number of service wares depends on the number of customers

served by the restaurant during peak loads with a little more service wares to
make up for losses.
Loses are caused by pilferage or damages such as chips, discoloration and
breakage done by clients or handling of kitchen and service personnel.

 
 There should be a regular inspection or checking of quality of service
wares to ensure their quality and serviceability and to continuously replenish
those which have been condemned.
In addition to the kitchen tools and equipment, there should be kitchen
supplies which the kitchen should be traditionally equipped for in its
preparation and cooking activities as indicated in the menu items.

These include by category namely:

fruits and vegetables
meat, chicken, and sea food ( fresh and/or canned)
staples-rice, cereals, pasta, flour
condiments, herbs, spices, and sauces
milk and dairy products
eggs
fats and Oils
sugar and sweeteners
canned and packaged foods
coffee and chocolate
breads and flour products

What’s More

Let’s Do This

Direction:​ Write True if the statement is correct and write False if the
statement is wrong.

_____ 1. Loses are caused by breakage done by clients.

_____ 2. A sufficient supply of service wares can delay service operations.
_____ 3. Compact kitchens make work less productive because they save
steps.
_____ 4. Only the kitchen area should be equipped with service wares and
not the dining area.
_____ 5. There should be an irregular check up or inspection of the quality of
service

What I Have Learned

 
Direction: Complete the sentence by supplying the correct word on the space
provided.

1. The _______ of the kitchen is dictated by a _______of factors.

2. An ______ supply of service wares will prevent _____ in service.
3. The kitchen tools and equipment should be ______ to the type of
______ being offered.
4. The ______ area, aside from the kitchen should also be______ with
tools and equipment.
5. Forks, spoons and butter knives are examples of _________.

What I Can Do

At this point, you already know the what are examples of

auxiliary and primary cooking equipment, the types of service wares, and
other kitchen supplies.
Question: In your paper, enumerate five importance of having tools and
equipment in a food service establishment.
1.____________________________________
2.____________________________________
3.____________________________________
4.____________________________________
5.____________________________________

Assessment

Post Test- Multiple Choice

Direction: ​Choose the letter of the correct answer.

1. This equipment belongs to the primary cooking equipment.

A. blenders C. ovens
B. refrigerators D. mixers

2. The size of the kitchen is dictated by the following, except;

A. the menus being offered C. the customer
load

 
 B. the type of operation D. location of the
restaurant

3. Why sufficient supply of service wares are very important?

A. to meet customers need C. to prevent
delay
B. to have an efficient operation D. to delay work

4. Some loses of the service wares are due to the following factors
except:
A. damages or chips C. breakage
B. discoloration D. extra
care of the service wares

5. The following are examples of kitchen supplies, except;

A. condiments ( herbs, spices and sauces)
B. sugar and sweeteners
C. staples- rice, cereals, pasta and flour
D. apron and bonnets

Part II- True or False

Direction: ​Write T if the statement is correct and F if the statement is wrong.

_____ 6. The number of service wares depends on the number of customers

served.
_____ 7. There should be an insufficient supply of service wares to meet
customer needs.
_____ 8. Loses are caused by damages such as chips and discoloration only.
_____ 9. Demitasse cup is an example of beverage ware.
_____ 10. The trend now is a large kitchen.
_____ 11. Compact kitchen does not make work productive.
_____ 12. Dining areas should also be equipped with service wares.
_____ 13. An inadequate supply of service wares prevents delay.
_____ 14. Refrigerators and freezers belong to the primary cooking
equipment.
_____ 15. Most kitchen in the restaurant are equipped with kitchen tools only.

Additional Activities

 
 From the lessons presented to you, write a two-paragraph essay about
how you check and maintain the quality of tools and equipment in your home.

 
 Assessment

PART 1- Multiple Choice

Direction:​ Choose the letter of the correct answer.

1. It is a graphic representation of positions in an organization like a food

service arranged in a hierarchy.
A. flow of food
B. organization
C. organizational Chart
D. work flow Structure

2. What is the advantage of having a short distance between storage and

preparation centers like tables?
A. save time
B. save energy
C. utilize space
D. All of the above

3. This storage area includes fresh meats, seafood, poultry and butter,
liquid milk and juices.
A. dry food storage
B. on-food storage
C. refrigerated foods
D. non-refrigerated foods

4.​ ​This storage area includes cereals, rice, flour, pasta, herbs. Spices,
condiments,seasonings and sauces.
A. dry food storage
B.non-food storage
C.refrigerated foods
D.non-refrigerated foods

5.This type of storage area includes, preparation and cooking tools and
equipment, serving wares and trays.
A. dry food storage
B. non-food storage
C. refrigerated foods
D. non-refrigerated foods

6. This equipment belongs to the primary cooking equipment:

 
 A. blenders C. ovens
B. refrigerators D. mixers

7. The size of the kitchen is dictated by the following except:

A. the menus being offered C. the customer
load
B. the type of operation D. location of the
restaurant

8. Why is sufficient supply of service wares very important?

A. to meet customers need C. to prevent
delay
B. to have an efficient operation D. all of the above

9. Some loses of the service wares are because of the following factors
except:
A. damages or chips C. breakage
B. discoloration D. extra
care of the service wares

10. The following are examples of kitchen supplies except:

A. condiments ( herbs, spices and sauces)
B. sugar and Sweeteners
C. staples- rice, cereals, pasta and flour
D. apron and bonnets

PART II- True or False

Direction: ​Write T if the statement is correct and write F if the statement is

wrong.

____1. The movement of food in a service operation is referred to as the

flow of food.
____2. The principle “provide with continuous flow of materials“ means that
materials like food and supplies should proceed from the
receiving entrance to the point of service in a
continuous flow without backtracking.
____3. Flow of food does not need a work flow structure.
____4. The entrance of food items and supplies does not start at the receiving
area.
____5. Seafood, poultry and meat should be stored in the refrigerator.
____6. The kitchen is the heart of the food production.
____7. Long distance between storage and tables do not save time and
energy.
____8. There are three types of storage areas namely: dry food storage,
non-food storage and refrigerated food storage.

 
____9. The dish washing room is not adjacent to the dish and tray transport
and storage equipment.
____10. Cooking areas are located immediately after preparations like
washing, paring, trimming, cutting ,etc.
____ 11.Loses is caused by breakage done by clients.
____ 12. A sufficient supply of service wares can delay service operations.
____ 13. Compact kitchens make work less productive because they save
steps.
____ 14. Only the kitchen area should be equipped with service wares and
not the dining area.
____ 15. There should be an irregular check up or inspection of the quality of
service wares to ensure quality.

 
 Answer Key

Lesson 1.1

 
 Answer Key

Lesson 1.2

 
 Answer Key

Lesson 1.3

 
 Answer Key

Assessment

 
 REFERENCE

Atkins, Susan. 2002. How to Choose Wine​. Great Britain: Octopus Publishing
Group.

Axler, Bruce H. 1999. Food Service. ​A Managerial Approach​. Lexington,

Massachusetts: D.C. Health and Company

Basbas, Leonora D. et al. 2007. ​Learning & Living in the 21st​ Century III​. Manila:
REX Book Store, Inc.

Basbas, Leonora D. et al. 2007. ​Learning & Living in the 21st​ Century IV​. Manila:
REX Book Store, Inc.

Basbas, Leonora D. et al. 20214. ​Learning & Living in the 21​st Century IV​. Manila:
REX Book Store, Inc.