Food and Beverage Services

QUARTER 3 LAS Number 1

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: KNOW THE PRODUCT

Learning Competencies:
 Know the Different Types of Menu
 Know different types of sauces and accompaniments.

Background Information for Learners

A menu is a guide were the customer order in a selection for what the
restaurant offered in an establishment restaurant, cafe, bar during its
operation and is arrange in a particular order.
Types of Menu
A menu is a list of all food and drinks that is offered in food establishment
e.g., restaurant, café bar.
1. Ala Carte Menu – is a multiple choice menu which shows portioned
dishes and each dish is priced separately.
a. Food is kept in a semi-prepared form and takes time to serve.
b. Food items are individually served and guest pay for what they
order.
c. There is a vast choice, the menu is elaborate
d. Silver is laid according to the dishes

2. Table d’hôtel Menu – is a French phrase, which literally means “hosts

table”. It offers one or more variants of each dish for fixed prices.
a. Food is kept in fully prepared form and can be serve immediately.
b. The menu collectively priced the customer has to pay for the full
menu whether he consumes a certain dish or not.
c. There is a limited choice. The menu is comparatively small.
d. Silver for the whole menu is laid in advance as the menu is known
in advance.
Other Types of Menu
1. Static Menu – is the most common type of menu or pre-determined
menu that does not change everyday.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 2. Du Jour Menu or Daily Menu – Do jour translate to of the day, as in
soup du jour or soup of the day.
3. Cycle Menu – is a set of dishes or menu items that is different for
each day during a cycle and repeats
4. Breakfast Menu – is fairly standardized. Most restaurants will offer a
choice of juices, cereal, eggs, breakfast meats like bacon, sausage or
ham waffles or pancakes with maple syrup.
5. Dinner Menu – is more elaborate as guests have more time and
leisure for eating.
6. California Menu - Features items that are traditionally available for
breakfast, lunch, and dinner offered though out the day.
7. Children’s Menu – Typically has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles or ice cream.
8. Dessert Menu – offered by the restaurants that have a good
patisserie.
9. Tourist Menu – is posted on the board outside a restaurant, usually
with an attractive headline price, primarily designed to attract tourist.

The beverages may include the following:

1. Alcoholic Beverage - is drink that contains ethanol, a type of alcohol
produced by fermentation of grains, fruits or other source of sugar. Example
of this are the beer and wine.
2. Non-Alcoholic Beverage - An alcohol free or non- alcoholic drinks also
known as temperance drink Example Apple Juice , Smoothies, elder flower
and mint sparkle.
Food Items Used as Accompaniments
Accompaniment are offered to enhance the taste the flavor of the main
dish or to counteract its richness, this will be introducing during the serving
of food.
1. Apple sauce - Puree cooking apple, slightly sweetened with some amount
of sugar usually put in roast pork or roast chicken.
2. Chili sauce – Chinese flavor hot, hot sauce vinegar flavor with chili,
served in Chinese-style foods.
3. Chili vinegar – Chili with white vinegar, is a good accompaniment of
oyster.
4. Chili in mayonnaise – all-purpose cream, mayonnaise, black pepper, at
a dash of salt is for roasted pork or beef with blended of vegetables.
5. Cranberry sauce – this sauce is made from cranberries usually available
as proprietary sauce. It can be served hot or cold, and best for turkey.
6. Balsamic chili vinegar – small amount of balsamic, white vinegar and
amount of chili and sugar, put as a dressing for all types of vegetable
salad.
7. French dressing – this dressing is made from oil and wine vinegar or
lemon juice with seasoning mustard and herbs may be added it can be
used as a dressing for salads.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

8. Ketchup vinegar – combine ketchup and vinegar and used as a sauce
for grilled pork or fish.
9. Lemon – citrus fruit (slice, segment or halves) is best for variety of grilled
fish.
10. Mayonnaise in vinegar – with dash of salt, black pepper and white
vinegar, is best for steamed fish including some seafood’s.
11. Mint Jelly – Sweetish jelly made with mint, proprietary version is
often used for roast lamb, as an alternative to mint sauce also offered
with roast mutton.
12. Olive oil in sesame seed – olive oil, salt, black pepper and dash of
sesame seed is used as a dressing for vegetable salad.
13. Vinegar in chili soy sauce – chili powder, vinegar and soy sauce, is
used for different variety of grilled fish and steamed meat.

LEARNING ACTIVITY 1:
Directions: Read the question carefully. Identify the correct type of menu.
1. It is the most common type of menu or pre-determined menu that
does not change everyday. ________________
2. Typically this menu has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles or ice cream. _________________
3. It is a set of dishes or menu items that is different for each day
during a cycle and repeat. ________________________
4. It is a French phrase, which literally means “hosts table”. It offers
one or more variants of each dish for fixed prices. ____________
5. It is a multiple choice menu which shows portioned dishes and
each dish is price separately. _________________________

LEARNING ACTIVITY 2:
Directions: Write the best accompaniment for the following foods.
Food Accompaniment
1. Grilled pork / fish
2. Vegetable salad
3. Turkey
4. Oyster
5. Chinese Style foods

LEARNING ACTIVITY 4:
REFLECTION: On the space provided below, write a reflection about
the topic that you have learned today.
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3