Dones, Ryan Paul G.

BTLED-IA 3rd Year

Module 5

ACTIVITY 1.1

PICTURE DICTIONARY! Food Preparation Terms

Directions: Choose the correct words from the list and write them under the correct picture.

STEAM BOIL CHOWDER PUREE

BECHAMEL

WORD LIST
CHOWDER
BARBECUE
BLANCH
BRAISE

STEAM

BOIL
BLANCH BRAISE POACH
SHRED
SAUTE
PUREE

BATTER

SAUTE

POACH

JULIENE

BECHAMEL
 BATTER SHRED BARBECUE

JULIENE

ACTIVITY 1.2

Create a short video clip that will portray the proper handling of customer complaints. Consider all the
possible reasons for complaints and the appropriate actions for each complaint.

SELF-CHECK

ESSAY TYPE
1. How do we win back dissatisfied customers who had complaints?

Apologize for making mistake because many of customers will reach out with a simple question or
because they want clarification on a feature or policy. Others will contact you because your company
made an error. And in this case, it’s essential to admit that error and offer a genuine apology. Whether
there was a shipping error in your warehouse, misinformation on your site, or something else entirely,
acknowledging the mistake is an essential first step. Then, reassure them that you’ll take appropriate
steps to fix the error. This way, they can be confident in continuing to purchase or work with your
company in the future.
2. What are the procedures in handling customer complaints?

Listen carefully to the person who is angry. This requires active listening which means you need to stop
what you’re doing to concentrate. An angry customer needs to know that they are being heard and that
you are fully engaged in the conversation. Concentrate solely on what the customer is telling you. Make
notes of the key facts and their concerns, so that you have a record of the conversation to refer to in the
future.

3. How importance food presentation in food service?

Food presentation is the key to pulling all five senses into the experience of eating. Hear the food being
cooked, smell the ingredients, enjoy the texture as you eat, create an unforgettable taste, and of course,
visually taste the food before it ever hits your tongue.