A Guide To Meal Management

7/16/2019 A Guide to Meal Management and Table Service
PART I
Meal
Management
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MEAL MANAGEMENT
Meal management is the process whereby resources, both material and

human, are used to obtain goals that have to do with feeding the individual
or the group. It involves planning, organizing, controlling and evaluating the
meal service. These are tasks directly associated with the health, welfare and
happiness of the individual or the group. What people eat and the conditions
under which the meals are served should always be considered to realize the
goal of meal management. To be exact, the goal of meal management is to
provide food that will ensure the physical and mental growth of the person, his
social development and well-being, with a reasonable expenditure of available
resources. The goals are specifically categorized as good nutrition, planned
spending, satisfying meals, and controlled use of time and energy.
1. PLANNING MEALS
Planning meals includes not only the listing of foods to serve during a
meal, known as the menu, but also these activities as well:
1. planning the food budget;
2. planning for food purchase, choosing the market, buying and
storing supplies; and
3. planning for preparing and serving meals.
FACTORS TO CONSIDER IN PLANNING MEALS

In planning meals, the following factors should be considered:
1. Nutritional adequacy — or the provision of palatable foods that are
rich in essential nutrients. Nutrient needs of an individual are affected
by age, sex, body built, and activities engaged in by the individual.

2. The Food Budget —
The food budget is influenced by the family income,
knowledge of the market shopper’s shopping skills, family food,
likes and dislikes, and their goals and values.
3. Differences in food habits —
These include the dietary habits of nationality groups,
regional food patterns, cultural and religious food patterns, and
the socioeconomic background.
4. The time and skill of the meal manager —
The length of meal preparation, the amount of experience,

and the time available are to be considered.
5. Suitability, availability, and quality of the food to be served.
6. Aesthetic and psychological aspects of food — or the proper

combination of flavor, texture and shapes as well as variety in
color, form, and arrangement.
7. Equipment available for food preparation.
PRINCIPLES IN PLANNING MEALS
Objective planning of meals enhances the meal manager’s chances of

achieving her goals because she can control the use of her resources, especially
the use of her time and energy in shopping, cooking, and serving meals and
in decision-making. Furthermore, she can regulate her spending for food
more easily. Objectivity in planning is possible if certain guidelines in meal
planning are observed, such as:
1. Plan several days’ meals at a time, utilizing simple menus that are
easy to prepare and serve.
2. Include more one-dish meals like sinigang, nilaga , bulanglang , tinola ,
and the like.
3. Plan meals that have interesting variety in color, texture, and
flavor.
4. Plan to serve foods that are not only in season but also enjoyed
by the diner.
5. Plan dishes that do not entail too much preparation at one time.
If possible, preparation can be started the day before the dish is
served.
6. Consider palatable foods that are rich in essential nutrients.
Consult the different food guides.
7. Make out a market list to avoid extra trips to the food stores.
8. Utilize leftovers and “convenience” foods when necessary.
A GUIDE TO PLANNING NUTRITIOUS MEALS

Meal planning is of vital importance in the consideration of proper
nutrition and the family’s real enjoyment of food. Foods used in planning
daily meals
the food must betheir
nutrients, adequate from
sources the
and nutritional
functions willstandpoint.
help ensureKnowledge of
the choice of
nutritionally adequate meals. Moreover, the use of foods from the essential
groupings suggested by the Foods Nutrition Research Institute (FNRI) will
facilitate the planning of a balanced diet. The Basic Food Groups, which
consist of: (a) energy foods; (b) body-building foods; and (c) regulating foods,
are designed to include the most commonly used Filipino foods. Locally
available foods are grouped according to their specific contributions to the
diet. The recommended daily servings from each food group for a normal
adult are also indicated.
THE FOOD PYRAMID

The Food Pyramid is a diagram developed by nutrition experts all over
the world to illustrate the balance of foods needed for a healthy lifestyle. It
serves as a nutritional guideline in wisely choosing food to obtain the best
balance of nutrients in the diet. The three major food groups are placed in
the Food Pyramid, with indicators of healthy eating habits in terms of what
foods one must eat. The food groups are classified as follows:
1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol.
This food group is at the top of the pyramid.
2. Eat Moderately: foods with high protein content but which have
high fat level (e.g., pork, beef, chicken, milk, and eggs). This food
group is in the middle of the pyramid.
3. Eat Most: foods, which are high in fiber and low in fat and sugar.
A large proportion of these foods in the diet will help control
weight and reduce fat levels in the blood. These are foods, which
make up the base of the pyramid and should be the biggest part
of the diet.
The foods are to be chosen from all three levels in the proportion
shown, to make sure that there is a good balance of nutrients and variety in
the diet. As used in meal planning, the Food Pyramid is a visual delight in
the preparation of a nutritious and balanced diet. It facilitates the planning
of some meals, which may require special diets for particular persons with
health problems. More importantly, majority of normal diners is assured of
a guide to healthful eating.
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SOURCES AND FUNCTIONS OF FOOD NUTRIENTS

The basic nutrients that are essential in maintaining body functions
and good health are (1) carbohydrates; (2) fats; (3) protein; (4) vitamins; (5)
minerals; and (6) water.
Carbohydrates — provide heat and energy to the body. More than half
of our day’s requirement for energy comes from carbohydrates. Carbohydrates
from rice, and other starchy foods such as corn, kamote , gabi , ubi , potato, and
sugar also provide additional energy. However, they tend to occupy a large
proportion of the day’s diet, leading to a disproportionate intake of food.
Heavy intake of carbohydrates tends to limit the consumption of other foods
which would supply more protein, mineral, and vitamins, thus resulting in
deficiency diseases.
energyFats — are
value of concentrated sources
carbohydrates, weightoffor
energy. They
weight. Itscontain over
inclusion intwice the
the diet
enhances palatability and delays the onset of hunger. Fats also transport
Vitamins A, D, E, and K. Good fat sources are egg yolks, meat, cheese,
butter, and nuts. Twenty to twenty-five percent (20-25%) of our daily calorie
requirement should come from fat.
Proteins — build, repair, and maintain body tissues. They are important
constituents of body cells. They form the hormones that regulate body
processes and anti-bodies that fight infections. Proteins supply heat and
energy when there is shortage of fats and carbohydrates in our meals.
Proteins are made up of amino acids. There are twenty-two (22) such
acids, eight (8) of which are considered essential because these cannot be
manufactured by the body. These must come from food.
Food proteins containing all eight (8) essential amino acids are
called complete. Animals are good protein sources. These include meat,
fish, shellfish, eggs, poultry, cheese, and milk. Also important, although
incomplete, are proteins from plant sources such as those from cereal foods
(bread, rice, flour, corn), nuts, beans, and peas.
In a mixed diet, animal and plant proteins supplement one another.
What one plant protein lacks in amino acid is made up by the other to form
a complete protein. We should get 10-13% of our daily calorie requirement
from protein foods.
Vitamins — are organic substances necessary for growth and maintenance
of life. They must be provided in the diet. They are in small amounts in the
body and act as catalysts or substances that hasten chemical reactions in
body processes. They are carried in the blood stream to all parts of the body.
As such,energy
growth, they control body reproduction,
expenditure, chemistry andresistance
play important rolesand
to diseases, in normal
general
well-being.
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Many vitamins are destroyed during food processing and handling,

thus making them unavailable. Enrichment is a measure which puts back
lost nutrients in food. Vitamins A, D, E, and K are easily dissolved in fats
and referred to as fat-soluble vitamins. Those that are dissolved in water,
such as Vitamins C and B-complex vitamins, are referred to as water-soluble
vitamins.
Vitamin A
A — is essential for normal eye functioning, resistance to
infection, normal growth, and healthy skin. Good food sources include
whole milk, butter, most cheeses, fish liver oil, and green or yellow parts of
vegetables and fruits such as malunggay or kalabasa , ripe papaya and carrots,
in the form of carotene.
Vitamin B complex
complex — namely thiamine, niacin, and riboflavin, are
water-soluble. They are rapidly lost by the body in urine, feces, and sweat.
They must be provided in our meals every day. Thiamine prevents beri-beri,
helps convert carbohydrates into energy, and maintains good digestion and
assimilation of food. Niacin plays an important role in cell respiration,
carbohydrate oxidation, and good digestion. A deficiency leads to a disease
known as pellagra. Riboflavin aids protein utilization and affects the normal
growth especially of the hair and skin.
Vitamin C —
C is essential for healthy teeth, gums, and blood vessels. It
is important too in the formation of collagen, a protein that helps support
the skin, bones, and tendons. Good food sources are green leafy vegetables,
and fresh fruits, especially citrus fruits. Vitamin C has to be provided every
day in our meals.
Vitamin D —
D is necessary for strong bones and teeth, and is produced
by the action of sunlight on the skin. It is sometimes called the sunshine
vitamin. Good food sources are liver, fish liver oil, egg yolks, and fortified
milk.
Vitamin E —
E like A, D, and K, is fat-soluble. It helps in the formation of
red blood cells, muscles and tissues, and prevents the abnormal breakdown
of body fat. Good food sources are whole grain cereals, whole wheat bread,
wheat germ, and vegetable oils.
Vitamin K —K is necessary for blood clotting and is manufactured in the
intestinal tract by microorganisms. Good food sources are green leafy vegetables.
Minerals — Some 18 minerals are considered necessary for regulating
and maintaining body processes. Some of the most important are calcium,
phosphorus, iron, copper iodine, sodium and potassium.
Calcium and Phosphorus — are essential for the formation of good

bones and teeth. Good food sources are milk, cheese, green leafy vegetables,
small fishes, and nuts.
Iron — is responsible for the formation of red blood. It is the major

component of hemoglobin, the substance that carries oxygen in the blood.
Iron deficiency in the diet leads to anemia. Good food sources include
enriched bread and flour, unpolished rice, eggs, green leafy vegetables, meat,
especially the internal organs, and fish.
Iodine — affects the function of the thyroid glands. Deficiency of this
Iodine
nutrient causes simple goiter. Chief sources are seafood, marine plants and
iodized salts.
Sodium — is present in common table salt. It is essential for the normal

Sodium
functioning of body fluids and tissues.
Potassium — is needed for healthy nerves and muscles, and is found in
meat, fish, milk, vegetables, and fruits.
Copper — We need a small amount of copper which a well-planned
Copper
meal will provide adequately. This nutrient is essential in iron utilization.
Water — is an essential part of body tissues and comprises 2/3 of the
Water
body weight. it.

days without It is
It not considered
is lost as food,
in sweating yet no body
and normal one can live more
excretions, than a few
through the
intestinal tract and kidneys, and should be replenished every day. A loss of
10% fluid from the body is a serious menace to health. As a rule, 6-7 glasses
of water or juices and other drinks are needed to maintain water balance in
the body.
Without water, food cannot be digested, absorbed or carried properly
to the different parts of the body as needed.
No single cell can do its work properly without water. It is also a

medium whereby the waste products are carried away to be excreted.
Because it is a carrier of waste products, it is important in the prevention
of constipation.
Fiber or C
Cellulose —
ellulose is the indigestible part of foods. It is not a nutrient
but it provides roughage to stimulate the intestinal muscles for proper
evacuation. Moreover, it promotes the growth of useful bacteria in the
intestines. Good food sources are fruits, vegetables, and whole-grain breads
and cereals. Lack of roughage in the diet causes constipation.
FOOD GROUPS: SOURCES AND FUNCTIONS

(Adapted from FNRI Nutritional Guideline 2000)
Food Groups Sources Functions/Uses

Rice and Alternative • Rice, Corn, Bread, • Supply the
Other Bakery major bulk of
Products Carbohydrates and
Energy in the Diet
• Cereals such as Oat
meal • Provide Dietary
fiber as well as some
• Root Crops such
Protein, Vitamins
as Potatoes, Yam,
Sweet Potatoes, and Minerals
Cassava, Taro
Meat and Alternatives • Meat (including • Excellent sources of
Organ Meats) high-quality Protein
required for growth
• Poultry, Eggs, Fish
and repair of body
• Seafoods, Milk and tissues
Milk Products
• Sources of
• Dried Beans like absorbable Iron,
Mongo, Soy beans, B-Complex
Nuts (Peanuts) Vitamins and
Minerals
• Rich in Calcium
and Vitamin A
Vegetables • Green leafy • Contribute
vegetables such as Vitamins and
Malunggay , Saluyot , Minerals
Kangkong , Kamote • Excellent sources of
Tops, Gabi and Beta-Carotene and
Kalabasa Leaves Vitamin C
• Yellow Vegetables • Give bulk and
such as Carrots, roughage to the diet
Squash, Fruits and
Flowers, Eggplant,
Patola , String Beans
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Fruits • Fresh fruits • Excellent sources of

• Dried fruits Beta-Carotene and
• Fruit juices Vitamin C
• Guava, Papaya, • Sources of Vitamins
Mango, Oranges, and Minerals
Sineguelas (Vitamin • Give bulk and
C–rich fruits), roughage to the diet
Banana, Pineapple,
Melon
Fats and Oils • Cooking oil, Butter, • Concentrated
Margarine and sources of energy
Other Fats • Increases energy
intake
• Helps in the
utilization of fat
soluble vitamins A,
D, E and K
• Sources of Essential
Fatty acids, Linoliec
and Linolenic acids
• Improves the flavor
of meals
Sugar • Naturally found in • Inhibit growth
fruits and milk of food-spoilage
bacteria
• Act as preservatives
• Contribute to
energy intake,
sweetness and
attractiveness to
diet
Water and Beverages • Fruit juices • Regulate
• Fruit-flavored • temperature
Transport
drinks
Electrolytes and
• Coffee other nutrients
• Tea • Excrete waste
products from
• Soft-drinks lungs, skin and
kidney
• Lubricate joints
and cushion the
Nervous System
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DIFFERENCES IN FOOD HABITS
Regio nal
Regio n al Food Patterns in the Philippines
The 7,107
and distinctly islandsfood
different of the Philippines
habits. sustained
The variations couldmultiple cultures
be attributed to
regionalism and to the different regional characters of the islands people.
This sense of regional identity plays a distinct food pattern as follows:
1. People in the coasts of Luzon, known as the Ilocos Region, prefer
vegetables and rice for the bulk of their diet. Pinakbet is a popular
vegetable dish identified with the Ilocanos. It is a combination
of eggplant, ampalaya , lima beans, okra , squash and tomatoes,
spiced with fish sauce or bagoong . Langgonisa (native sausage)
and Bagnet (dried pork belly) are well-known Ilocano meat dishes.
2. Central Luzon is famous for many exotic dishes. Pampanga is
famous for Buro (fermented rice sauce with crab roe), Tocino or
cured pork slices and sweet desserts, such as Leche Flan, Marzipan
and more. Bulakenyo cooking is very varied and specializes in
meat and fish dishes such as its Galantina , Relleno , Estofado
and Asado .
3. The Bicol Region, famous for the Mayon Volcano, is synonymous

with food cooked in coconut cream or Gata and Sili (Chili
Pepper). Famous for Laing and Pinangat , no other region can
duplicate this dish of gabi leaves cooked in gata and laced with
chili.
4. The Visayas is the center of the archipelago and its biggest islands
group. Their cuisines reflect the influence of the Chinese and
the taste of the seas. Delicious noodle soups, Pancit Molo , La
Paz Batchoy , Binakol (Chicken soup with Buko ) taste heavenly.

Lumpiang Ubod , Inasal (barbecued chicken), Kinilaw (marinated
fresh fish or shellfish) and Cebu’s Lechon (whole roast piglet)
taste like no other.
5. Mindanao, the land far south, has cuisines which are Malay-
inspired and are distinctly exotic in taste. Zamboanga is Catholic
with Spanish influence. Cocido is prepared with sausage, salted
pork, sweet potatoes, corn and cooking bananas patterned in its
Spanish prototype. Curacha , the weirdest crab with the sweetest

flavor is a unique dish found only in this region.
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Dietary H
H abits
a bits of Cultural Groups
The Asians, (Chinese, Thais, Koreans, Japanese, Vietnamese, Malays,

Indonesians, Filipinos, and others) have rice and water as staple food.
The Americans have bread, hamburger, hotdogs and soda as staples. The
Europeans, on the other hand, are meat lovers with potatoes and wine as
staples. Some distinct cultural food patterns and practices are as follows:
1. French cooking evokes images of culinary masterpieces, perfectly
planned, prepared and presented. The culinary diversity of French
cooking comes from the many geographical regions. The fertile
soil and temperate climate of France produce a variety of meats,
fish, seafoods, poultry, fruits and vegetables.
2. German cooking is usually classified as hearty. High sodium
saukrat, fat-laden gravies, butter-filled pastries, soft pretzels and
German beer are just a few food characteristics of German culture.
They have a love affair with food expressed in holiday celebrations.
3. Italian cuisines are super-rich, high in calories and fat, and totally
irresistible. Cheesy Lasagnes, Fettucine and all the various pastas
are cooked with a flair.
4. Mexican Culture has the greatest emphasis on food. Fiestas, fun

and flavor characterize an important part of Mexican tradition.
Five basic ingredients in the Mexican Kitchen include tortillas,
beans, salsa, fresh vegetables and chili pepper. Salsa is the
quintessential Mexican condiment used for everything from
tortilla chips to baked potatoes.
Religi ous
Religi Food Practices
o us Food
Various foods have symbolic meanings in religion. There are Taboo

Foods for specific religious practices. These are to be considered when
planning menus. For example, the Muslims do not eat Pork because it is
considered unclean. Other meats such as chicken, beef, lamb and goat should
be Halal or slaughtered or prepared conforming to religious practices. During
Ramadan fasting is practiced from 6 am to 6 pm.
The Hindus consider the cow as a sacred animal and therefore beef
is not eaten
among andHindu
specific cannotsects.
be found
Therein
aretheir menu. Vegetarians are common
Christians who are forbidden to eat
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the dishes containing the blood of animals. Catholics do not serve meat
during the Lenten Season and oftentimes undergo fasting. Orthodox Jews
take only Koshered food.
Socio-Economic Background
Background
Food Researches (FNRI, 2000) show that the food consumption patterns
of people are influenced by its socio-economic background. The upper socio-
status economic (Class A, B) consumes more meat while the lower status
(Class D, E) consume more rice and noodles. The middle income group
(Class C) consume more meat and vegetables.
The Philippine Center for Investigative Journalism in Food and the
Filipinos (2000) reports:
o For a Filipino, rich or poor, rice is the foundation of a proper meal.
Rice is an item that the starving poor struggle to retain valiantly
on the table. Come rain or high prices. Among the upper class,
rice is the first to go once the calories start piling up.
o In modern day Philippines, the contents of a dining table reveal
much about the diner and the size of his wallet. Where one eats,
in cities like Metro Manila, is a good indicator of one’s status

in life. Money gives one the privilege of having choices, which
proportionately increase to the amount one can and is willing to
spend.
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THE FOOD BUDGET: GUIDE FOR ECONOMICAL MEALS
Budget is the term used for planning that aids people in making use
of expected income and other resources of spending, sharing and saving. A
budget provides for the most important expenditures such as the basic needs
of food, clothing and shelter, and other important expenditures. The Food
Budget is a guide on how much money must be spent to be able to have a
nutritionally adequate, yet economical meal. Food Budget is influenced by
the family income or the available money to be spent for food.
Planning the food budget includes the

Planning the following considerations:
considerations:
1. The available money to spend or the Family income
2. Resources to be used to place food on the table such as farms or

garden produce
3. Amount of time and energy available for food preparation
4. Knowledge of the market and shopper’s shopping skills
5. Customs and cultural backgrounds
6. Family lifestyles, likes and dislikes
Spending for
Spending for food
food using
using the food budget, requires the following shopping
shopping
skills:
1. Know how much money you can spend. The available money on
hand is of foremost consideration before shopping or going to the
market.
2. Before purchasing, plan the menu and make a shopping list.
3. Choose the market carefully. Consider location, service and prices.
If you must walk several blocks with heavy bags of food, it might
be wise to sacrifice a small amount of money in order to shop
more conveniently in a market near your home.
4. Compare prices among marketplaces and groceries. Between fresh
and canned foods, and brands.
5. Keep in mind the way the food is to be used. Select the quality
and quantity that are best for the purpose you have in mind.
6. Choose foods that are available and in season. Check to determine
whether in-season locally produced foods are available at a good
price. Foods in season are usually abundant in supply, good quality
and of reasonable price.
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7. Avoid impulse buying by not shopping when you are tired or in

a hurry. Impulse buying increases the cost of food.
8. Consider whether fruits and vegetables are more wisely bought
by weight or by quantity.
9. Read labels and know the specifications of food products. Look
for information about the number of servings, ways to prepare
the food and the way to store it.
10. Lastly, keep within the food budget, avoid overspending.
SAMPLE MARKET LIST
Quantity/Amount Food Items Place Cost
1 kilo Pork Wet Market P 120.00

1/2 kilo Ground Beef P 150.00
1 kilo Fish P 110.00
1 whole Cabbage Wet Market P 40.00

6 pieces Eggplant P 35.00
1/4 kilo Tomatoes P 10.00
1 can ( 250 gm) Cooking oil Grocery Store P 60.00
1 bottle, small Catsup P 15.00

1 bottle ( 350 ml.) Vinegar P 10.00
1 bottle ( 350 ml ) Soy sauce P 10.00
1 kilo sugar Sugar P 45.00
Total Cost P 605.00
Tips for m
m aking a market or shopping
shopping list:
1. Choose the appropriate store or place to buy specific items or

product.
For example:
Wet Market or Farmers Market sells fresh fruits and
vegetables, meat, poultry and fish products.
Grocery stores carry food and nonfood items in a variety of
sizes and items in boxes.
Supermarkets carry all food items and offer a variety of

customer services.
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2. Base your shopping list on a menu or recipe.

3. Check your kitchen for items or products on hand.
4. Write down items when supply is getting low.
5. Write down your shopping or market list to help prevent impulse
buying. Stick to your list.
6. Spend within your budget or your cash on hand.
PROCEDURE IN MENU PLANNING
A menu is a list of specific foods or dishes that fit the meal pattern
selected. The meal pattern is like an outline, which lists the parts of the meal,
called courses . It suggests the kinds of food that make up each course.
Meal
M eal Patterns for a Day’s Meals
Breakfast:
Fruit
Main Dish or Protein Dish
Bread or Cereal
Beverage
Lunch or Supper:
Vegetable Dish
Cereal
Dessert
Dinner:
Appetizer
Vegetables
Cereals
Dessert
Beverage
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USING THE MEAL PATTERN IN MENU PLANNING
MEAL PATTERN SAMPLE MENU
BREAKFAST BREAKFAST
Fruit Pineapple Slices
Main Dish Scrambled Eggs with Ham Bits
Bread or Cereal Pan de sal or French Rolls
Beverage Coffee, Milk, or Chocolate
LUNCH OR SUPPER LUNCH OR SUPPER

Main Dish or Protien Dish Grilled Pork Chops
Vegetable Dish Mongo Guisado
Cereal Plain Rice
Dessert Ripe Mango
DINNER DINNER
Appetizer Spicy Chicken Wings
Main Dish or Protein Dish Beef Roast
Vegetables Caesar’s Salad
Cereals Lasagnia ala Italiana
Dessert Fruit Salad
Beverage Red Wine, Coffee or Tea
Note: The MEAL PATTERN is an outline of the menu item categories.

The SAMPLE MENU is the extent of selection of dishes within each
category of the meal pattern.
When menus are selected, one must also think of the recipes for
preparing these foods. Recipes play an important part in meal planning.
They give the list of ingredients needed and the procedure in preparing a
particular dish.
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When planning menus, one must keep in mind the principles of
meal planning which consider nutrition, the family members’ ages, health,
occupation, activities, likes and dislikes, the budget, preparation time, and
variety. It is advisable to plan menus in advance to save time, energy and
money and to assure nutritious, flavorful and attractive meals.
Menus are not only planned but written since attention to the form or
mechanics of menu-writing is desirable. The following are the suggestions
for menu-writing:
1. Capitalize all words except articles and prepositions.
2. List the foods in the order in which they are to be served.
3. List the beverages last, regardless of whether they are to be served
with the main course or with the dessert.
4. Foods eaten together are grouped together.
5. Such items as butter, cream, sugar or salad dressing should not
be written on menus, unless they are different or particularly
interesting.
For example:
Lettuce with Thousand Island Dressing
6. When an item on the menu has a special accompaniment, place
the accompanying item underneath or to the right of the main
item.
For example:
Vegetable Lumpia with Peanut Sauce or
Vegetable Lumpia
Peanut Sauce
7. Allow extra spacing between courses and leave a margin around
the list:
For example:
Lunch
Pork Sinigang
Alamang
Sauteed Rice
Ripe Mango
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SOME UNIVERSAL TIPS FOR MENU PLANNING

Here are some basic principles to make sure that the meal planned will
be pleasing. The principles are in the form of a question checklist. After a
menu is drawn
important up, these questions
considerations have beenmust be asked to see whether or not some
overlooked.
1. Are the foods contrasting in color?
Dishes which are all pale, or all dark, or of the same color
must be avoided.
2. Is there variety in texture?
Some of the foods should be soft, smooth or liquid, while
others should be firm or crunchy.

3. Is there variety in the main ingredients?
Repetition of a certain kind of meat or vegetable must be
avoided. Likewise, using all dried, canned, heavy, or long-cooked
foods should not be done. Some fresh, crisp, bland or briefly
cooked food must be included.
4. Is there variety in the sauces or seasonings?
One should not serve the same kind of sauce for more than
one dish. There must be no repetition of dominant flavors of
vinegar, garlic, soy sauce, ginger or other distinctive seasonings.
Some dishes should be pungently seasoned, others blandly.
5. Are there too much last minute cooking?
It is especially important that much work, shortly before
guests arrive or while they are being served, be avoided. Lack of
experience at a certain type of cooking, may require more time
than one imagined for seemingly easy tasks.
6. Have you planned too many dishes, or too many complicated or
new dishes?
Meals must be kept simple. More than one or two dishes
that require new cooking techniques to the cook must not be
tried. Everything that can be done ahead of time must be done.
An early start is advisable and last minute preparations must be
altogether avoided.
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2. ORGANIZING MEAL PREPARATION
John Schermerhorm (2001) defines organization as the “process

of identifying and grouping the work to be performed, defining and
delegating responsibility and authority, and establishing relationships

for the purpose of enabling people to work most effectively together
in accomplishing objectives.” This concept is used in organizing meal
preparation. The work to be performed is identified and specific activities
under each are suggested in order that the goal of meal management be
achieved.
Planning
Planning
Plan a menu, keeping in mind the family’s nutritional needs.

Plan the market order.
Decide when and where to buy.
Selecting the Recipes

Choose tested recipes.
Keep recipes in recipe files.
Note any changes made in the recipe on the recipe card.
Marketing
Marketing
Check supply of staples and replenish those that have run out.
Buy as large quantities as your budget will allow and can be used without
waste.
Scheduling
Scheduling
Write down the time for serving the meal.

Decide what jobs are to be done and when to do them.
Plan a time and work schedule. Indicate the time to begin and the time
for food to be finished. Start first with dishes that take the longest time to
prepare. Dovetail jobs when possible.
21
Starting to Co
Cook
ok
Wash your hands.

Collect and have within easy reach supplies and utensils needed for
preparing meal. Use standard measuring equipment and measure ingredients
accurately. Cook with the right temperature. Use thermometers when
available. Keep a tray or dish on work surface to hold spoons, spatula and
forks. Clean up as you work. Use newspapers or paper towels for jobs such
as paring fruits and vegetables. Save utensils. Sift dry ingredients, and grate
cheese and lemon rind on wax paper or paper towels. Plan ahead and look
for ways to eliminate utensils. Test a small amount of food for f lavor. Use a
small spoon for testing. Do not reuse it without washing.
Serving the meal

meal
Picture how the dishes will look on the plate, then arrange them in the
most attractive way possible. Serve hot foods, hot and cold foods, cold. Use
edible garnishes. Choose a method of serving the meal that is pleasing yet
simple. Learn the basic rules for setting the table so that it becomes a routine.
Use a tray to carry dishes, silverware, and glasses to the table.
Evaluating the M
Meal
eal
Analyze the results of your efforts.

Make a plan to improve your skills in meal management.
22
3. CONTROL IN MEAL MANAGEMENT
Controlling the plan in action involves three phases: energizing,

checking, and adjusting. All these phases have to do with decision-making
which is the crux of management. In planning, preparing and serving meals,
control may best be done through work simplification techniques and
dovetailing activities. This means managing meals to save time and effort.
WORK SIMPLIFICATION TECHNIQUES
Work simplification techniques entail the conscious seeking of the

simplest, easiest and quickest methods of doing work. It includes changes,
which are to be made in these three aspects:
1. Hand and body motion
2. Work storage and equipment
3. The product
Hand and Body M

Motion
otion
In meal preparation, many motions involving hand and body are made.
All of them take a certain amount of effort. Good posture reduces strain
on the muscles and delays the feeling of tiredness. It is therefore advisable
to maintain good posture either when standing or sitting. When working
in the kitchen, some tasks may be done sitting down. Examples are paring
potatoes, cutting vegetables and sorting rice.
Eliminating Unnecessary M
Motions
otions by:
1. Using a tray to carry a number of items in one trip from the

refrigerator to the work center.
2. Arranging ingredients and utensils all within easy reach.
3. Having a place for everything and keeping everything where it

belongs.
4. Combining several preparation tasks into one careful planning.
23
HEIGHT OF THE WORK SURFACE
This
Not This
For the least expenditure of energy, the height of the work surface should be such
that good posture can be maintained.
24
GOOD SITTING POSTURE
This
Not this
Good sitting posture can be maintained when the chair or stool you use is of
the right work height.
25
COMFORTABLE REACH OF WORK SURFACES

AND STORAGE CABINETS
Maximum reach Comfortable reach
Maximum reach
Comfortable reach
Work surfaces and storage cabinets are best when they are at comfortable heights.
26
Work Storage
Storage and
and Equipm
Equipment
ent
The kitchen and its equipment have such important effects on the time
and energy spent in getting meals. Less muscular strain and expenditure of
energy are experienced

are at comfortable when
heights. work surfaces
A refrigerator forand
thewall cabinets
storage in the kitchen
of perishable foods,
cabinets for the storage of staple food and utensils in cooking, are needed to
make the place a convenient and efficient work center.
Kitchen equipment also contribute to simplify the task of meal
preparation. Proper selection, use and care of equipment add to making
meal preparation an enjoyable chore.
Generally, kitchen equipment

Generally, kitchen equipment are
are classified
classified as:
1. large equipment or major appliances
Examples: range, refrigerator, cabinets, sinks, and the like
2. small appliances
Examples: toaster, mixer, grills, etc.
3. food preparation utensils
Examples: measuring, mixing, and cooking tools
27
KITCHEN APPLIANCES
FOR COOKING FOOD
Modern Methods Traditional Methods
Rice Cooker Covered Pot
Oven Toaster Charcoal Grill
Microwave Oven Tiered Steamer
28
Food Processor Pestle and Mortar
Blender Strainer/Sieve and Spoon
Cake Mixer Wooden Spoon or Spiral Whisk
29
The Food Product

Product
There are different forms of food, such as fresh and processed. Processed
foods are sometimes known as “convenience foods” or “quick method”
foods. They
use foods, andinclude canned
packaged foods,
mixes. frozen foods,
Oftentimes, ready-to-eat
it is convenient andand ready-to-
practical to
use “convenience” foods to save time, money and energy. For example the
ingredients for making a homemade mayonnaise would cost twice as much
the price of a medium-sized bottle of ready-to-use mayonnaise. Brewing coffee
would certainly take more time than making a cup of instant coffee.
Canned foods save time and effort both in preparation and in cooking.
They are completely cooked during the canning process and so are ready to
heat or serve.
Using frozen foods, particularly fruit juice, reduces not only preparation
time but cleaning-up time as well. Frozen meat, fish and poultry, if allowed to
defrost before cooking, takes the same length of cooking period as the fresh form.
Ready-to-eat and ready-to-use bakery products from commercial bakeries
are not only available anytime but also less expensive than homemade bakery
products.
The use of packaged mixes saves the time of assembling, measuring and
blending ingredients as well as washing the measuring utensils.
WORK SIMPLIFICATION TECHNIQUES

IN MEAL PREPARATION
1. Study the menu to determine the tasks to be done: a) methods
to be used; and b) time schedule.
2. Choose the simplest method for doing each task.
3. Combine several preparation tasks (dovetailing) into one by careful
planning.
4. One task should be completed before another is begun.
5. Use “convenience” foods if necessary.
6. Assemble all necessary equipment before starting food preparation.
7. Certain tasks may be done sitting down to conserve energy.
8. Wash, drain, clear, and tidy up while food is cooking.
9. Always use and follow the time schedule in food preparation and
cooking.
10. Prepare one-dish meals more often.
30
USING RESOURCES EFFECTIVELY

Resources are what we have inside and outside our person. Each
individual and family group has its fountain of resources. The resources
that the individual and families have at their disposal consist of human and
non-human or material resources.
Human resources are the abilities and skills, knowledge, energy and
attitudes which an individual possesses. One can easily under estimate or
not be aware of these resources. To obtain their maximum use, one must
take stock of these human resources.
Non-human or material resources are tangible, more easily recognizable
and ardently sought after. Examples of these are time, money, material goods,
and facilities.
Using these resources effectively will contribute much to the success of
meal management. A careful inventory of all available resources is essential
if one is to improve management. Most families are not always aware of the
total supply of resources at their command. Sometimes valuable resources
may either be wasted or not used fully because of lack of understanding that
they are resources and/or that they are available. The quality and amount of
resources that every individual or family has at its disposal are different from
those of the others. Each is constantly forced to work with different amount
and combination
of using resources,ofconserving
resources.limited
It is therefore wise
resources andtousing
seek alternative
those whichways
are
ample, and finding or discovering hidden supplies of resources.
To sum up, resources may be used in the following varied ways:
conservation, expansion, creation, substitution, and alternation.
SAFETY TIPS IN THE KITCHEN

Serious accidents occur most frequently in the kitchen. Such accidents
are cuts, falls, burns, electric shock, poisoning, and bumps. The most frequent
causes of kitchen accidents are haste, carelessness, poor work habits, lack of
training, poor arrangement of cabinets or equipment, poor lighting, and
unsuitable clothing. Most of these accidents can be prevented. Here are some
safety tips to insure a safe kitchen:
1. Be sure that electric appliances are disconnected before you pour
water into them. Care must be taken not to get water in or on the
electric connection.
2. When you switch on a light or use an electric appliance, be sure
that your hands are dry, to avoid getting an electric shock.
31
3. Turn on water faucets slowly to avoid getting water on the floor

as well as on you.
4. Wipe off immediately anything that you spill on the floor. Grease,
soapy water,
slippery food, someone
and cause and liquids spilled on the floor can make it
to fall.
5. Electric cords should be kept out of the way. If they are allowed
to lie on the floor, someone may stumble or fall over them.
6. Carry sharp objects, such as knives or scissors, with the points
down. Do not carry them at all when you are in a hurry.
7. If you drop something, stop and pick it up at once. Someone
might fall over it.
8. When you pour hot liquids from a saucepan, hold the lid in place
to prevent the food from spilling out. Always use a well-padded
potholder.
9. If frying chicken or meat, always hold the lid of the pan in front
of you. When grease in the skillet catches fire, turn off the heat
at once. Smother the fire with salt, baking soda, or flour.
10. Always strike a match away from you. Do not turn on the burner
until you are ready to use it. Never reach over an open flame. A
gas flame that is put out by a liquid boil-over is dangerous because
escaping gas may be ignited by the flame of another burner and
may cause asphyxiation. Turn off the heat and open the window
in cases like these.
32
4. EVALUATING MEALS
Evaluation of, or checking the effectiveness and results of one’s activities

requires analysis, honesty and objectivity. This can be done best when one
has some guides devised for the purpose. Score cards or score sheets are
commonly used by beginners in the cooking laboratory. The knowledge of
the qualities of foods that are well prepared will also facilitate the evaluation
of meals.
QUALITIES OF FOODS THAT ARE WELL-PREPARED
A.
A. Beverages
1. Good cocoa and chocolate beverages have these qualities:

a rich chocolate flavor
a light to dark brown color
a consistency of light cream
no sediment
a uniform, well-blended body
2. A good cup of coffee has these qualities:
no grounds or suspended particles
a clear, sparkling brown color
a full, rich body
a fresh, mellow stimulating flavor
an appealing aroma
a very hot temperature
3. A good cup of tea has these qualities:
a full, rich flavor
a cloudiness amber to green color, depending on the blend
an inviting aroma
no sediment in the cup
a piping hot temperature
B. Salads
1. A good salad has these qualities:
thoroughly chilled, drained ingredients
an appetizing and attractive appearance
a suitable dressing that contributes to flavor
33
2. A good salad dressing has these qualities:

a thickness characteristic of its type
a smooth consistency
well blended seasonings
an accented flavor
a pleasant color
C. Soups
A good soup has these qualities:
a pleasing color
a satisfying flavor
an appetizing aroma
a consistency in keeping with its type
no free-fat floating on top
D. Rice
Rice
Good rice has these qualities:

perfect, whole, dry grains, distinct and separate
a full-flavored taste
a fluffy, snow-white appearance
a volume of 3 to 4 times the uncooked amount
E. Vegetables
Well-cooked vegetables have these qualities:

a tender firm texture
an unchanged color
retained nutritive value
retained natural forms
retained natural flavors

F. Noodles/Pasta
A good alimentary paste product (noodles or macaroni) has these
qualities:
a cooked size double the original size
a retained shape
a chewy quality
a well-seasoned flavor
34
G. Poultry
Poultry
1. Good broiled chicken has these qualities:

both sides delicately browned
a tender, slightly moist texture
a delicate flavor
a convenient serving size
2. Good fricassee chicken has these qualities:
well-browned pieces
a delicious flavor
a tender meat
a rich, brown gravy
an appetizing aroma
accompanying vegetables or dumplings
H. Fish
1. A good baked fish has these qualities:

a golden brown exterior
a juicy tender and firm texture
a full, rich natural flavor
an appetizing aroma
2. A good fried fish has these qualities:
a golden brown color on both sides
a crisp outer crust
a moist, tender flaky interior
an appetizing aroma
a well-seasoned flavor
I. Shrimps
A well-cooked shrimp has these qualities:
a coral color
a well-cleaned body
a perfectly retained shape
a delicate aroma
J.
J. Cake
Cake
A good sponge cake has these qualities:

a quite large volume
fine-textured cells
feathery, light, moist grain
a delicate flavor
a symmetrical straw-brown exterior
35
K. Fruits
1. Good fruit sherbet has these qualities:
a smooth texture
aa tart
delicious fruit flavorbody
and refreshing
an attractive color
2. Good fruit desserts have these qualities:
an appetizing aroma
a simple attractiveness
a carefully-washed appearance
a slightly-chilled temperature
36
A SAMPLE STUDENT EVALUATION SHEET

USED IN THE KITCHEN LABORATORY
EVALUATION IN FOOD PREPARATION
Kitchen Group: Recipe:

Date: Estimated Time:
Evaluator:
Time Started:
Time Finished:
Answer with Yes or No . Write comments below:
______ 1. Was the estimated time correct?
______ 2. Were the recipe and procedures followed correctly?
______ 3. Was suitable attire used — clean gown and hairnets?
______ 4. Were appropriate tools and utensils used in the preparation?
______ 5. Where the utensils and equipment prepared before

cooking?
______ 6. Did the food taste good — well-seasoned, has a good texture,
a pleasing flavor?
______ 7. Were hot food hot and cold food cold when served?
______ 8. Did each member of the group do her part to make the
work lighter?
______ 9. Was there evident use of work simplification techniques?
______ 10. Could method of working be improved? Describe.
37
SCORE SHEET FOR MEALS
Answer with Yes or No :
A. Food Selection

1. Are the different foods in the Basic Three Food Groups
represented?
2. Was there a contrasting texture and good blending of flavor?
3. Are the foods acceptable to the persons being served?
4. Was there a harmonious combination of colors in the food?
5. Was it economical yet nutritious?
B. Food Preparation
1. Are the methods of cooking and preparation varied?
2. Was there conservation of the nutrients?
3. Are the foods properly seasoned?
4. Was there economy in the use of ingredients?
5. Was work simplification done to avoid waste of time, energy
and ingredients?
C. Food Service
1. Was the meal ready at the time set?
2. Are the table appointments correctly laid?
3. Was the table setting neat and attractive?
4. Was there harmony of the table appointments used?
5. Are the covers adequate for the persons being served?
38
SAMPLE SCORECARD FOR SENSORY EVALUATION:

HEDONIC SCALE
Name: ____________________ Product (Menu, Recipe, Dish): ___________

Date: _____________________ Sample Set No. (A or B): _______________
INSTRUCTIONS: Taste test the given sample(s). Check how much you like
or dislike the product(s), by using the appropriate scale to show the
preference best describing your feeling. Drink water after each product
is tasted.
Sample A Sample B
Like Extremely ________ ________
Like Very Much ________ ________
Like Moderately ________ ________
Like Slightly ________ ________
Neither Like Nor Dislike ________ ________
Dislike Slightly ________ ________
Dislike Moderately ________ ________
Dislike Very Much ________ ________
Dislike Extremely ________ ________
Comments: ________________________________________________
________________________________________________
________________________________________________
Thank you.
39
40
PART II
Table
Appointments
and Styles of
Table Service
5. TABLE APPOINTMENTS
Table appointments are implements used for dining which consist of
linen, silverware or flatware, dinnerware or chinaware, glassware and the
centerpiece. Proper care, use and wise selection of table appointments result
in beauty of the table setting. Beauty is achieved through harmony of the
appointments, cleanliness and neatness, and orderliness of the placements.
The appearance of the table will add enjoyment of the meal.
LINEN
Linen includes table covering and napkins of all types. Table linen should
be durable and serviceable, attractive and suited to other appointments,
reasonably priced and easily laundered. Linen should always be spotlessly
clean. Well-laundered linen can make a table attractive no matter how few
and simple the appointments may be. Size is important because the wrong
size will look awkward.
Types of Linen Size

Size
1. Tablecloth 36 inches square for 4 persons
45" or 54" square for 6 persons
72," 86" or 90" long for 8-16 persons
2. Place mats 14" x 20" for each person
3. Napkins 12" or 14" square for refreshments
22," 24" or 27" square for dinner
18" x 20" for lunch
4" x 6" or 6" x 8" for cocktail
Tablecloth — Before shopping for tablecloth, measure the size of the

table. For a formal tablecloth, add 16" to 24" to both the length and width
of the table for the drop. An informal cloth needs less drop — usually 10
to 15 inches. The only kind of tablecloth that should touch the floor is the
banquet cloth. Hems should be narrow, with even, straight stitches. Hand
sewn hems are more elegant than machine-stitched.
42
WAYS OF USING THE TABLE RUNNER
Criss-cross runner
Sider runners
Center runner
43
Place Mats — Place mats should be large enough to hold the entire
place setting, but they should never overlap. Mats range in size from 12 to 14
inches deep and 16 to 18 inches wide. They come in a wide range of colors,
designs, materials, sizes and shapes, and are the most versatile of all table
covers. They are acceptable for every occasion except for the formal dinner
table or tea table.
Table Runners — A newcomer to the table scene. They are found in a
wide variety of fabrics and synthetics. Usually, runners are placed on either
side of the table to hold numerous place settings, or they may be crisscrossed
for four place settings. (See illustrations.)
Napkins — Napkins are often sold with tablecloths or place mats, but
can also be bought separately. For elegant setting, they are sometimes arranged
with napkin holders or rings in varied designs. Paper napkins are widely used
for everyday meals, brunches and informal luncheons, but cloth napkins are
a must for formal setting.
44
NAPKIN FOLDING
A crisp, starched napkin folded in an interesting shape often makes
dining more festive. With the following step-by-step directions and a little
practice, one can be a master napkin folder.
1. To prepare napkins for folding, lightly starch them and press them
flat.
2. Use square napkins, voluminous napkins are not essential: 12 to
18 inches square napkins will do.
Triangle 1. Fold in half away from you

to make a rectangle with fold
toward you.
2. Fold left side over right, to make
a square.
3. Bring lower left corner to meet
upper right corner, forming a
triangle.
4. Fold in half and stand napkin up

with folded edge toward you.
Fan 1. Fold in half to make a rectangle

with folded edge on left, open
edges at right.
2. Starting with short edge
closest to you, crease in 1-inch
accordion pleats.
3. Pleat plant about 4 inches from
top edge.
4. Fold in half by turning the left
half of rectangle underneath so
that the pleats are outside and at
the
be atbottom.
the left.The folded edge will
5. Turn down upper right corner,
and tuck it behind pleat.
45
6. Holding the tucked-in corner in

one hand, place on the table and
spread the pleats into Japanese-
fan shape.
7. Use the portion with tucked-in
corner as a stand at the back,
which holds the open fan
upright.
Bishop’s Hat 1. Fold in half to make a triangle

with the point toward you.
2. Bring upper left and right
corners down to meet this point
(the folded edges should come
together).
3. Fold the top corner down to
within 1 inch of the point
nearest you.
4. Now turn this same corner back
up to meet the last fold.
5. Turn entire napkin over and
bring bottom corners together,
tucking right corner inside left to
hold in place stand.
Pyramid 1. Fold in half to make a rectangle

with fold toward you.
2. Bring upper right and left

corners down to meet center of
fold.
3. Fold lower right and left corners

up to meet at top edge.
4. Turn over, end over (by turning
point facing you forward).

5. Lift upper layer of bottom corner
closest to you, meet top corner.
46
Rose
1. Fold the corners of the napkin

into the center and press flat.
2. Repeat the process a second

time.
3. Holding the outer points

together carefully, turn the
napkin over.
4. Fold the four corners into the

center again, but do not press.
5. Holding the center firmly, partly

pull out the previous fold from
under each corner and gently
pull them upward to make the
petals.
6. Pull out the corners from

underneath between the petals
to form the base leaves of the
rose.
47
SILVERWARE OR FLATWARE
Silverware or flatware includes forks, knives, and spoons. These are

usually sold in sets or open stocks in sets of 4, 6, 8, or 12. A place setting is
made up of a knife, fork, spoons, teaspoons. Generally, there are two kinds of
silver: the sterling and the plated . Sterling silver is solid silver and will last for
generations. The more it is used, the lovelier it becomes. Frequent use prevents
tarnish and helps to develop a satiny luster. Plated silver is either silverplated
or gold electroplated. An overlap of plating on areas of greatest wear makes it
heavy, and looks and feels like sterling. Stainless steel flatware , modern metal,
is a combination of steel, chrome and nickle. Today's homemakers choose
stainless for everyday use and for guests.
CARE OF SILVERWARE
1. Wash and rinse promptly in hot water.

2. Dry completely and quickly to retain luster.
3. Use mild detergent.
4. Store in tarnish-proof flannel bags.
5. Keep away from rubber bands.
6. Use only for intended purpose.
7. Use a small, soft brush for cleaning the crevices in ornamental
silver.
48
SILVERWARE OR FLATWARE
Iced drink spoon Cold meat fork
Demitasse spoon Tablespoon
Cocktail fork Pierced tablespoon
Butter spreader Cake server
Salad fork Pickle fork
Place fork Ladle
Place knife Sugar spoon
Teaspoon Butter server
Place spoon Salad serving fork
Pastry server Salad serving spoon
49
DINNERWARE OR CHINAWARE
Dinnerware encompasses china, stoneware, pottery, and plastic. Basic
chinaware includes luncheon plates, salad or dessert plates, bread and butter
plates, soup bowls, cups, saucers and platters. In choosing china, the following
factors are to be considered: (1) durability; (2) attractiveness in color, size, and
shape; (3) suitability; and (4) possibility of replacements. Other considerations
include:
1. Cups should be shaped so that they do not easily tip and the
handles should be large enough so they are easy to grasp. The
cup should fit firmly in the saucer.
2. Plates that are round are easier to stack than square or free-form
ones.
3. Heavily embossed patterns collect dust and dirt in the grooves
and may need to be cleaned frequently with a brush.
4. There is an advantage in buying china in the open stock . The sets
have a harder possibility of individual piece replacement.
TYPES OF DINNERWARE
1. Ceramic — Includes earth materials such as sand, clay, and the like
and are processed by cooking in a kiln or baking.
2. Earthenware — Is made from refined clay and other ingredients
added to give it a whiter body. It is opaque and porous, and more
resistant to chipping or breakages than pottery.
3. Stoneware — A hardware made of a single light clay and placed in
a kiln at a high temperature. It is non-porous and very durable,
but has a slightly gray cast.
4. Semivitrified — Or semiporcelain is halfway between china and
earthenware
durability. in body composition, cooking temperature and
5. Ovenware — is clayware that is able to withstand the heat of a
kitchen oven. It is usually casual in design and brightly colored.
6. China — is a nonporous, non-absorbent type of clayware made
of special white clay and cooked kiln at exceptionally high
temperature. Finer grades are generally thin, translucent, resistant
to chipping and will ring clearly when tapped.
7. Porcelain — is a hard, translucent clayware body that differs from
china only in the manufacturing process.
8. Melamine — is the chemical name for plastic dinnerware. It is
nonporous, non-absorbent, and resistant to break and chip.
50
CHINA OR
OR DINNERWARE
DINNERWARE
Dinner plate Bread and butter plate

Salad plate
Cup and saucer Soup plate Fruit dish
Cerial bowl
Oval baker Egg cup Mug
Ladle
Casserole
Pitcher
Platter
Sugar bowl
Butter dish
Coffee pot
Salt and
pepper shaker
Tureen
Creamer
51
CARE OF DINNERWARE
1. Store dishes carefully to prevent breakage. Use pads between fine
china and earthenware plates.
2. Wash them in warm water, and use either soap or mild detergent.
Dry them with dish towels or let them drain dry.
3. Always put dishes gently in position to avoid scratching the glaze.
4. Cover china that are infrequently used to prevent them from
becoming dusty and greasy.
5. Never leave coffee cups unrinsed, since the stain is sometimes
difficult to remove.
6. Fine china should be warmed gradually. Never place it in a hot
oven.
GLASSWARE OR BEVERAGEWARE
Glassware includes goblets, tumblers, wine glasses, and ordinary glasses.
They give a certain sparkle to the appearance of the table. Technology has
extended the varieties of glassware with plastic and paper. The wide use of
plastic glasses and disposable paper cups reveals ready acceptance by the
buying public. However, glassware is preferred for its beauty and elegance. It
is a must for formal settings.
TYPES OF GLASSWARE ACCORDING TO MATERIALS

1. Lead glass or crystal
This is the most expensive and most beautiful glass. It has a
brilliant luster and emits a clear, bell-like ring when tapped. Most
crystals are handblown.
2. Lime glass
Lime glass can be inexpensively produced and other popular
glass dishes are made from it. It is most popular for daily use. It is
usually molded or pressed and emits a dull sound when tapped.
3. Milk glass or borosilicate
This is heat-resistant, milk-white or colored. It is durable, has
little luster and sounds dull when tapped. Trade names include
Pyrex, Glassbake, and Fire King.
52
CARE AND USE OF GLASSWARE

1. Take hold of tumblers and small glasses by encircling them at the
base with the thumb and the first two fingers.
2. Grasp a footed or stemmed water glass (goblets) at the base of the
bowl between the thumb and the first two fingers.
3. Grasp wine glasses by the stem.
4. Handle pieces of glass individually when washing.
5. Stand glasses with the head up to prevent chipping.
6. Avoid quick changes in temperature. Extreme heat causes glass
to expand, extreme cold causes it to contract. When pouring hot
water into a glass, leave a metal spoon inside to absorb the heat.
53
GLASS OR STEMWARE
GLASS
Old fashioned Tall drinks High ball Ordinary drinking

cocktail glass
Jigger
Short cocktail
Wine glass
All purpose
goblet
Sherbet glass
Cocktail glass Claret glass
Whiskey glass
Cordial for liqueurs

Sherry glass Orange juice or
Wine or brand glass liqueur glass
Luncheon goblet
54
CENTERPIECES OR TABLE DECORATIONS

The centerpieces or table decorations are the finishing touches that
are essential to the overall harmony of a table. Simple decorations are often
quite dramatic. A centerpiece makes a large table with many place settings
seem warm and inviting. Flower arrangements, fruit arrangements, vegetable
centerpieces or a combination of these three are popular items. Candles are
essential for formal dinner. Accent candles with decorative holders or by
surrounding the base with greenery or f lowers.
Rules in the use of table decoration and

and centerpiece
centerpiece
1. Keep them low so people can see and converse across the table.
2. Centerpieces need not be always at the center.

3. Decorations on the buffet and tea service are larger and taller
than dinner table decorations.
4. Use candles after dusk; they should burn above or below eye level.
5. Suit centerpieces to the occasion.
6. Always check for contrast as well as color harmony to achieve
balance and coordination between table appointments and
centerpieces.
55
TABLE CENTERPIECE
Flower Arrangement
Fruit Arrangement
56
POINTERS FOR THE USE OF THE DIFFERENT CENTERPIECES

OR TABLE
OR TABLE DECORATIONS
DECORATIONS
FLOWER ARRANGEMENT
ARRANGEMENT
1. In an arrangement of flowers, one type of flower and one color

predominating is more satisfying. The heavier the color, the lower
it should be in the arrangement. Smaller, lighter flowers are better
on the sides and toward the top. To avoid a spotly effect, keep
like colors together and as much as possible, flowers of the same
intensity of colors must be kept together.
2. The flower container must be as much a part of the picture of the
table appointments in its quality, texture and color as everything
else on the table.
3. One of the most popular flower arrangements for the dinner table
is the "crescent" pattern. Its character changes with the selection
of different plant materials.
4. It is discourteous to have the flowers arranged so tall that they
act as a barricade among the guests and prevent cross-table
conversation. Tall arrangements must be reserved for teas, cocktail
parties, and buffets when the flowers are to be viewed by guests
in standing position.
THE BEAUTY OF FRUITS

1. Simply arranged, fruits are at their best. It is their own color and
shape that provide the interest.
2. For an arrangement of one kind of fruit, select a container which
will reveal its own particular shape and color to its advantage.
3. Combine the solidity of fruit with the delicacy of flowers for
contrast or emphasis. Two to three blossoms or more — in tiny
glass holders may be tucked among fruits effectively.
CANDLES AND CANDLELIGHT

1. Candles are pure decoration only and in creative table setting, are
considered as such. Candles are not used in any daylight setting.
2. Use at least four candles on an average six feet long table, or else
use none at all. An abundance of candlelight make glass and
silver sparkle, women lovely and provides a soft glow for the entire
setting.
57
3. Two candles are a decorative possibility for a small square table

set for two. Even a group of three would fit in this arrangement.
4. Objects of different height create greater interest. Relatively low
flowers and tall candles is a general principle, but candles do not
have to be of the same height.

5. Candles must be above eye level.
6. Use candle holders to make the candles stand erect; soften the
end in hot water to fit them quickly into the holders.
7. Select the candle colors carefully. For general use however, ivory
is most satisfactory because it blends well with any color.
OTHER ACCESSORIES
1. A cluster of shell, pieces of white coral, an oddly shaped piece of
wood, oriental objects d'art, carved wooden figures and figurines
are samples of accessories which may be mixed or matched with
other centerpieces.
2. Be sure that the accessories set the general theme of the setting.
3. Accessories should be in scale with any arrangement of flowers
and fruits.
4. Pairs of figures may be used symmetrically, that is, one placed on
either side of an arrangement, or asymmetrically, if balanced by
some other feature of the arrangements.
5. There must be one focal point or center of interest in the
arrangement.
58
6. WAITING ON THE TABLE

Waiting on the table should be carried out quietly, without haste, with
dignity and simplicity. This can be done through: (1) the use of a serving
table; and (2) the use of a tray.
The oorder
rder of placing a course on
on the
the ttable
able
1. Lay from a small tray the flatware needed.

2. Place the dishes to be needed.
3. Bring the food to the table.
The order for the clearing of the table

table
1. Take the plates and side dishes of individual covers.

2. Remove the plates and side dishes of individual covers.
3. Use a small tray to remove unused flatware and others no longer
to be used.
Some of the steps in removing and placing courses are carried out
from the left side or the right side of the person being served. For informal
meals, service
of covers. Themust beway
other fromaround
the leftisbecause beverage
risky. In formal glasses areremoval
services, on the right
and
placement are done simultaneously from the left. Only beverages are served
and removed from the right.
WHEN YOU ARE A

WHEN YOU A WAITRESS
WAITRESS
1. Be alert and ready to do your job whenever the hostess gives the
signal.
2. Serve and remove food on the left side, using your left hand. Never
reach in front of the person you are waiting on. Hold the plate or
the dish so that you do not put your thumb over the rim.
3. Serve and remove the beverage on the right side, using your right
hand. Hold the glass by the lower part so that your fingers do not
touch the top or the inside of the glass.
4. The first
when the course, such
diner sits as soup
down at theortable.
fruit cup, may be on the table
5. Hold serving dishes low enough so that the person being waited
on can help himself easily.
59
6. Never reach across the cover in front of a person seated at the

table for any purpose.
7. After the main course, remove the serving dishes, the large plates
and the salad plates. If necessary, crumbs and other particles of
food should be removed by brushing them with a folded napkin
into a clean plate or a small tray.
8. Water glasses should be refilled without removing them from

the table. A folded napkin can be used with the water pitcher to
prevent drops of water from dripping on the table.
9. In the case of a left-handed person, a thoughtful hostess and

waitress will reverse the usual procedure and serve from the right.
10. In clearing the table, remove the serving dishes before the
individual plates. Remove all soiled dishes in front of one
person before you go to the next person on his right. Never stack
the dishes. Sugar and cream for the beverage are the only food
remaining on the table. Silver needed for eating the dessert or
stirring the beverage is left behind also.
ORDER OF WAITING ON PERSONS AT THE TABLE

The direction of moving around a table is from your left to your right,
that is, counterclockwise. You begin at the cover of one of the following
persons depending on who are at the table.
1. Begin with the hostess at a family table where parents dine alone
with children. At this table, the hostess is the honored person.
2. Begin with an elderly woman who may be seated to the right of
the hostess because of a disability that requires assistance from the
hostess. This is an uncommon situation but one that does exist.
SEVEN GUIDELINES OF SERVICE FOR WAITERS

1. Ladies are served before men; if children are present, they should
be served first, then the ladies, then the men.
2. Food is served from the guest's left side, with the waiter's (service
person) left hand.
3. Beverages are served from the guest's right side, with the waiter's
(service person) right hand.
60
4. All the guests' food must be brought to the table at the same time.
5. Guest plates must not be removed from the table until all the
guests have finished eating their meal.
6. Never stack or scrape dirty plates on the guests' table.
7. Dirty dishes are cleared from the guests' right side with the waiter's
(service person) right hand.
PROPER SERVICE ORDER

ORDER
MR. A
Seat #4
TRAY
STAND
(SERVED FOURTH)
MRS. B.
MRS. A
SEAT # 3
SEAT # 1
(SERVED FIRST)
(SERVED SECOND)
MR. C
SEAT # 2
(SERVED THIRD)
61
WAITING ON THE TABLE

WAITING ON TABLE
Serve and remove food

on the left side.
Serve and remove beverage

on the right side
Use a folded napkin to

brush from the table.
Sometimes the silver is brought

in on the dessert plate
62
7. TABLE ETIQUETTE
Good table manners should be so natural that they become second
nature to us. They are not "put on,” so to speak. Good manners at the table
make meals more pleasant for others. They are also a mark of a well-bred
person. Those who practice good manners are poised and at ease.
There are three (3) general rules that govern acceptable conduct at the
table.
1. Be thoughtful and considerate of others.
2. Handle your table equipment correctly.
3. Eat quietly, without attracting attention, and without being
offensive to others.
Each of these three rules is made up of a number of other more specific
rules. Suggestions for these are as follows:
GOOD TABLE CONDUCT

1. Be well groomed when you come to the table.
2. Come to the table promptly when called.
3. It is discourteous to make others wait for you and a sign of
thoughtlessness and inconsideration for the person who prepared
the meals.
4. Wait for others instead of rushing to the table ahead of them.
When there are older or more important persons, permit them
to precede you to the table.
5. Be seated only after all have assembled at the table and then sit
down at the table at the same time.
6. If you are a man, help or assist the ladies by pulling out their chairs
and pushing the chairs forward as the ladies are seated.
7. If grace is being said, sit or stand quietly while it is being done.
8. As soon as you are seated, keep your hands on your lap and your
elbows close to your sides so as not to interfere with someone next
to you.
9. Put your napkin on your lap. Large napkins are partly unfolded;
small napkins may be completely unfolded.
63
10. Be observant of the needs of others. See that food is passed to them.
Do not serve yourself first unless the hostess asks you to do so.
11. Eat the food served, but be quiet about your eating. (Gulping and
smacking food are repulsive.)
12. Keep your share in the conversation but avoid talking about
unpleasant or objectionable topics. (ex. illness, operation, etc.)
13. Apologize in the event of an accident, try to forget your disaster.
14. Never reach or grab for food. Request pleasantly what you want.
15. Manage your silverware inconspicuously and learn the rules for its
correct usage.
USING SILVERWARE
General
Gen eral rules in using silverw
silverware
are
1. A knife should be used only when the food cannot be cut with a fork.
2. A spoon should never be used when you can use a fork.
3. Only very dry or firm foods should be eaten with the fingers.
64
Knife Foods Fork Foods Spoon Foods Finger Foods

Steak, chops Vegetables Soups Bread and roll
Other meat (unless veryliquid) Ice cream Crackers
and poultry Potatoes Seafood Toast
Fish
to bethat has
boned Groquettes Creamed
vegetable Sandwiches
Waffles Cookies
Jelly Cantaloupe
Eggs Small cakes
Butter Fruit cocktail
Large pieces of Nuts
Cheese cakes Citrus fruits Celery
Food that has Cakes that are Puddings
to be spread Olives
very soft Custard Crisp bacon
Pies Cereals Potato chips
Watermelon Cooked fruits Corn on the cob
Hamburger
Grapes
Meatloaf
Cherries
Candies
An informal social events, at some restaurants, or at home, it is permissible to eat fried

chicken with the fingers if everyone else does.
65
WHAT
WHAT TO DO
DO WITH
WITH THE
THE SPOON
SPOON
The spoon should be left on the plate beside the

sherbet dish or on the saucedish.
The spoon may also be left on the saucer of the

beverage cup or on the plate of the saucedish
The spoon should never be left inside the sherbet dish

or cup.
66
When soup is served in a soup plate, leave the spoon in (left). When soup is served
in a cup or bowl, leave the spoon on the saucer (right ).
Place the knife and fork firmly in the center of the plate (left). Never
rest the handle of the knife or fork on the table (right).
Cutting food
67
Carrying food to the mouth
Placing knife and fork when
not in use
Using soup spoon
68
GOOD EATING HABITS

1. Take small bites and eat slowly.
2. Chew with your mouth closed, and do not talk until your mouth
is empty.
3. Cut off each bite as you eat your food.
4. Lift food to your mouth when you eat. Do not lower your head
to the food.
5. Eat all the food taken on a fork or a spoon at one time. Never
withdraw some of it.
6. Have your mouth empty when you drink water or beverages.
7. Sip beverages; do not gulp them.

8. When food is too hot to eat, wait until it cools.
9. Dip a soup spoon into the soup away from you and never fill the
spoon completely. Dip it noiselessly from the side of the spoon
not from the tip and do not put the entire spoon in your mouth.
10. Break — do not cut — bread or rolls into small pieces before
buttering. Butter each small piece just before it is eaten.
11. Put butter, jelly, or marmalade on bread or toast with a bread-and-

butter knife, if one is provided, otherwise use a regular knife.
12. Do not touch the food with your hands except for certain "finger
foods."
13. Keep each food separate on your plate as you eat.
14. A napkin may be used to screen the removal of objects from the
mouth. Remove the objects with the fingers as inconspicuously
as possible.
15. A toothpick should not be used except in private.
HANDLING TABLE EQUIPMENT

1. Place the napkin on your lap. Use it, as needed, to touch your
mouth lightly with a blotting motion.
2. When not in use, keep the knife across the plate.
3. Use a knife only when the food is difficult to cut with a fork.
4. Use the service silverware when you serve yourself from a serving
dish. Never use your own tableware.
5. When lifting a goblet, hold it at the base of the bowl.
69
HANDLING BEVERAGEWARE
Do Don’t
This Not This
6. Lift a beverage cup by its handle with one hand. Never hold it
with two hands when drinking.
7. When passing plates, be careful not to put your thumb on the

inside of the plate or to touch any of the food on the plate.
8. Never play with the tableware.
9. When you are through eating, place the knife and fork at the
center of the plate.
10. At the end of the meal, lay the napkin on the table at the left of
your plate, unfolded neatly.
70
EATING BREAD ROLLS
Do Don’t
This Not This
71
8. TABLE SETTING
Rules for setting the table are dictated by convenience. However, table
setting is influenced by:
1. the pattern of table service to be used, which gives the established

position of some items.
2. the menu to be served which determines the specific appointments

to be placed at covers.
3. the size of the table which influences the exact position of
appointments at covers.
A WELL-SET TABLE
For an attractive and well-set table, everything should be spotlessly clean
and placed so that the table as a whole appears well-balanced.
1. The silver, china, and glassware should be placed in straight lines
both lengthwise and across the table. All pieces should be placed
parallel with even spacing between them.
2. The linen tablecloth or place mats and napkins should be free

from wrinkles and should match or harmonize with each other.
When a tablecloth is used, a "silence" cloth or pad should be
placed under it to protect the table, to make the table look better,
and to deaden the noise of the dishes and silver. The tablecloth
should be placed so that the centerfold is exactly at the center of
the table and the sides are of the same distance from the floor.
3. The centerpiece may be placed at the center, at the side, or at one
end of the table, but its position should be considered in arranging
a well-balanced table. The centerpiece should be low enough for
people to see each other across the table.
4. The chairs should be placed so that the center of the chair is in
line with the center of the plate. The front of the chair should
come just under the edge of the table so that a person may sit
down or rise without having to move the chair too much.
72
THE PLACE SETTING OR TABLE COVER

As you may have noticed, the word "cover" is used to refer to the space
used by one person at the table. A width of at least 20 inches should be
allowed for each cover, and an even greater width is desirable if the table is
large enough. A simple decoration will help make the table attractive.
How
How to place the table covering
covering
If a tablecloth is used, place it over a "silence" cloth or pad, and center

the cloth evenly on the table. If place mats are used, put one at each cover
so that each mat is straight along the edge of the table and about 1/2 to 1
inch from the edge. Napkins go to the extreme left of the cover with the open
edge of the napkin either to the right or to the left and about 1/2 to 1 inch
from the table's edge. When there is not enough room for the napkin at the
left, it may be placed at the center of the cover.
How
How to place the tableware
tableware
Flatware is placed on each cover in the order in which it is to be used,

from the outside in, and about 1 inch from edge of the table.
Place the forks, with the tines up, at the left of the cover, and place
the knife, with the cutting edge toward the inside, at the right of the cover.
Then put the spoons, with the bowls up, at the right of the knife. If no
knife is required at the meal, as in a situation when a salad is served with a
prepared sandwich for the main course, the salad fork is placed at the right
of the cover instead of the left. Butter spreaders, if needed, are placed across
a bread-and-butter plate, either parallel to the edge of the table or parallel to
the rest of the silver.
When the meal is to be served at the table, the serving pieces should be
placed conveniently near the person who is to serve. Place the carving knife,
fork and serving spoons at the right of the cover of this person, putting the
carving knife at the right of the serving fork and the serving spoons at the
right of the knife. If the table is a small one, place the carving knife at the
right of the serving platter with the serving spoons beside it, and the serving
fork at the left of the platter. The serving platter will be at the top of the
server's cover.
73
How
How to place the glassware
glassware
Tumblers or goblets are placed just above the knife, either directly in
line with it or slightly at the right of the tip of the knife. If two glasses are
needed, place the second glass at the right of the water glass. Glasses with very
cold beverages may deposit moisture on the table covering so put a coaster
or a small plate beneath each of them. For iced beverages, the coaster or
underplate should be large enough to hold the spoon that is used for stirring
or at least to support the tip of the spoon when it is not used. When juice
or cocktail is served as an appetizer, put the filled juice or, sherbet glasses at
the center of each cover, except at breakfast when juice glasses may be put at
the right of the water glasses.
How
How toto place the dinnerware
dinnerware
If bread-and-butter plates are used, they are placed at the tip of the
fork. When the food is to be served from the table, place the plates for each
course before the person who will serve. If the food is to be passed so each
person may help himself, then put a plate at each cover.
If hot beverage is to be served at the table, place the cups and saucers
before the person who will pour the beverage, either at the right or left
according to the amount of space. Each cup should be on a saucer with the
handle of the cup at the right. When there are more cups and saucers that can
be arranged this way, one cup may rest inside another with the two saucers
under them, but no more than two cups should be stacked together.
Put the salad plates next to the salad bowl if the salad is to be served
from the bowl; or put an individual salad plate that has been served in the
kitchen at the left of each cover. When the table is small, it is permissible to
place the salad plate at the top left, or even at the right should that be more
convenient.
How
How to place the accessories
Put salt and pepper shakers at the top of each cover, one pair between
two covers slightly above them. Dishes containing relishes, condiments,
jams or jellies, and bread or rolls should be placed within easy reach and in
a manner to make the table look somewhat symmetrical. Put the silver that
is needed for serving these foods at the right of each dish.
74
How
How to place the table decorations
Flowers of some kind are quite commonly selected for a table decoration.
A small plant, an ornamental piece of pottery, a china or glass figure, fruit,
or candlestick are also sometimes used. Whatever the decoration you select,
it should be in good taste and be artistically arranged. Its colors should
harmonize with the room, the dishes, and the food that is served. It should
be either low or high enough so those at the table can see one another over
or under it.
The table decoration is usually placed at the center of the table because
there is no other place for it when the entire table is set. However, if there
are no covers at one end or along one side of the table, the decoration may
be placed off center on either the vacant end or side.
PLACE SETTINGS
3-piece place setting

teaspoon
place knife
and fork

teaspoon
place knife
place fork
salad fork
teaspoon
place knife
place fork
salad fork
cream soup or place spoon
teaspoon
place knife
place fork
salad fork
cream soup or place spoon
75
PLACE COVERS FOR THE DAY'S MEALS
Breakfast
Lunch or Supper
Dinner
76
SHAPED TABLES: TABLE SET-UP FOR FUNCTIONS
Shaped Tables are arrangements of tables put together for social

functions such as business meetings, weddings, and other celebrations,
which involve a big number of guests. Shaped tables are arranged out of
rectangular tables put together. This set-up is ideal for business meetings
because it eliminates unnecessary conversations. All the guests are seated on
the tables and are waited on by a service person. However, for social functions
such as weddings or dinners, round tables are ideal because they encourage
conversation. There are three popular arrangements of shaped tables: a Block
Table, a T-Shaped Table, and an E-Shaped Table. The following illustrations
show the arrangements.
Block Table
Table
The Block Table is made up of four rectangular tables to form a block.

This is an ideal set-up for a maximum of 20 guests at a small business meeting
where all guests can communicate freely.
77
T-Shaped Table
T-Shaped Table
The T-Shaped Table is ideal to use in a long narrow room. Three

rectangular tables make up the base of the T.
E-Shaped Table
Table
The E-Shaped Table is ideal when there is a large delegation of guests

who must be seated at the head table.
78
Setting Up the Round Tables

A diagram of the round tables is necessary so that the table set-up will
be easy or convenient for the waiters to service. The illustration should be
simply done in a typical (8 x 11) paper which will be easier for the set-up
people to carry around in their pockets. The physical set-up of round tables
for a wedding reception is shown as an example. Each table should be set up
with 8 or 10 chairs which makes it easier to determine the round tables to
be used corresponding to the number of guests.
79
THE ART OF TABLE SKIRTING

A dining area for special function becomes attractive and appealing. It
makes diners enjoy the food served when the dining table has been set-up with
table skirting. Table Skirting is the use of tablecloths which is carefully placed
and arranged around the table like a skirt. When two or more tables are used
to set up a long table, table skirting provides a cover that provides an attractive
and artistic arrangement. In special functions such as weddings, ceremonies,
reunions, anniversaries and others that necessitate a long table, table skirting is
an important fixture. The illustrations show the different styles of table skirting,
from the basic, simple designs like Single Pleated and Box Type Pleated to the
more artistic Diamond and Butterfly table skirts.
TABLE SKIRT DESIGNS
1. Single Pleat
2. Pleated Box Type
80
3. Butterfly
4. Diamond
81
9. STYLES OF TABLE SERVICE

There are several styles of table service: some ways are formal and
elaborate, others are casual and relaxed. Generally, these styles can be classified
as informal, formal, and compromise.
ways:
Table service styles differ in three ways:
1. The manner in which the diner receives food.
2. The servants required to wait on the table.
3. The number of courses offered.
There are three methods of table service, namely: the sit-down, the tray,
and the buffet.
These are sit-down meals:
1. French Service
2. Russian or Continental or Formal Service
3. English Service
4. Family or Compromise Service
5. American or Country-Style Service
6. Apartment or Blue-Plate Service
7. Sit-Down Buffet
Buffet meals are classified as:
1. Plate Buffet
2. Tray Buffet
3. Sit-down Buffet
82
FRENCH SERVICE
French service is synonymous with "fine dining." It is often used in
exclusive, elegant restaurants and homes. This style is expensive because it
involves professional waiters to serve properly and slowly. The atmosphere
is gracious and leisurely; diners are given the individual attention they much
enjoy. The chefs demonstrate culinary skills, by preparing meals in front of
the guests. The French look upon food service as a profession therefore many
talented individuals have made a career of Chef de Rang. A career as chef
then became a proud and acceptable profession.
Fundamental
Fundam ental details of the French ser
service
vice are as follows:
1. Fundamentals of Formal European Service, in terms of table
setting, methods of serving, number of courses required, use of
centerpieces, are strictly followed.
2. Portions of food are brought to the dining room on serving
platters and placed on a small heater called Rechaud that is on a
small portable table called Queredon .
3. The table is wheeled up beside the guests' table and here the Chief
Waiter or Chef de Rang, completes preparation. Boning, carving,
flaming, or making a sauce are done in the Queredon in front of
the diners.
4. An assistant waiter or Commis de Rang, carries the plate and
serves each guest. It is his job to bring the food and clear the dirty
dishes from the guests' table.
5. This pattern of service has always been limited to the elite since
it can only be carried out in a home where there are well-trained
servants.
83
G
H
E
F
A Bread and Butter Plate K Dessert Fork

B Bread and Butter Knife J Dessert Spoon
C Salad Fork Glasses

D Main Course Fork G White Wine Glass
E Dinner Knife H Red Wine Glass
F Coffee Spoon I Water Glass
RUSSIAN/FRENCH PLACE SETTING
84
FORMAL OR RUSSIAN SERVICE

This type of service is used only for formal luncheons and dinners. It
involves provision for an adequate number of waiters, as all food is served
by attendants. It is the most elegant form of table service, but because this is
formal and demanding

good restaurants service,hotels,
and five-star very fewhowever,
homes have occasion
sometimes to use
use the it. Many
Russian
service.
Fundamental
Fundam ental details of a formal service are as follows:
1. The table is set with formal cloth and dinner napkins. Silver is
placed for courses through the salad course. The silver for dessert
is placed preceding the dessert course.
2. Service plates are always used.
3. Only the table decorations are on the table. No food is on the
table at any time as all food is served by attendants.
4. Place cards may be used if the size of the group justifies their use.
They are usually placed upon the napkin, at the base of the goblet
or any conspicuous place.
5. Bread and butter plates are not used.
6. Salt and peppers are not on the table. The food is expected to be
nearly perfectly seasoned.
7. The food may be served in one of these two ways:
a. Food may be served in individual dishes and placed before
the guests by the waiters.
b. Food is placed on appropriate serving-platters, divided into
individual portions and passed to the guests and each one
serves himself.
8. Second servings are not offered.
9. After-dinner coffee is a demitasse, served black.
10. Finger bowls may be used.
85
ENGLISH SERVICE
English service may be an informal, hospitable type of service, or it may
be very formal. The main characteristic of English service is that all courses
are served at the table by the host or hostess. The service may be done with
or without a maid.
Fund amental
Fund a men tal details of the English service are as follows
1. The food is served from the table by the host and hostess, who
give their personal attention to the needs of their guests.
2. The host serves the meat and vegetables while the hostess usually
serves the appetizer, the salad, the dessert and the beverage.
3. A waitress is still needed to place the plates for the guests and to
pass the accompaniments of the course. She stands at the left of
the one doing the serving.
4. One course at a time is served. One course is removed before the

next course is brought in.
5. The plates may be placed one at a time or they may be placed in

a pile at the host's left where he may fill them.
6. The host serves the first portion and the waiter takes a plate and
places it before the one serving.
7. After the host has served the hostess and one side of the table,
the hostess may start serving those who have received their plates
on her right.
8. Desserts appropriate for this type of service are molded gelatine
or ice-cream.
9. This style shows very tasteful arrangement indicative of the family's

style of living.
86
TABLE SETTING FOR ENGLISH SERVICE
87
FAMILY OR COMPROMISE SERVICE
This style of service is somewhat a compromise between the Russian

and English styles; that is, some foods are served directly from the kitchen
on individual dishes and some foods are served at the table. Compromise
service is best used when the group at the table is small, not more than eight.
Details of the service are as follows:
1. The host serves the main course. Appetizers, salads and desserts
are usually served from the kitchen but may be served at the table
if the hostess so desires.
2. This service requires someone to do the serving, preferably a

waiter, or some other family members.
3. Bread and butter plates, salad, accessory food dishes may be on

the table when the family is seated.
4. Foods are placed in front of the host and hostess with the service
silver.
5. After the main course is finished, the one who is serving rises and
removes all soiled food dishes before another dish is brought in.
6. The final dishes are not removed until the family has left the table.
7. Beverage service is placed before the desserts are brought in.

8. Deftness and reasonable degree of speed without the appearance
of hurrying are desirable in order that extended absence of the
hostess from the table will be minimized.
9. Meals served this style are best limited to two courses.
10. A person who sits to the left of the host may assist in serving items
in the meal to expedite serving.
88
TABLE SETTING FOR COMPROMISE SERVICE
89
INDIVIDUAL COVERS FOR TABLE SERVICE
Individual Cover — Formal

Forma l or Continental
Continental
Hostess Cover – English or Semiformal

Semiforma l
Hostess Cover – Compromise Service

Compromise Serv ice
90
AMERICAN OR COUNTRY-STYLE SERVICE

This is an old type of service involving serving oneself from a common
pot. It is fairly and commonly used for serving family meals or public meals.

1. Individual plates at the table are completely laid, including dinner
plate.
2. Serving dishes are placed on the dining table.
3. Each serving dish is passed from hand to hand in one direction
— until all in the table have served themselves.
4. Each person serves himself.
5. Someone at the table removes the main course and serves the
dessert.
6. Dessert may be brought in from the kitchen in individual portions,
it may be served at a table, or it may be passed around the table.
APARTMENT OR BLUE-PLATE SERVICE
1. In
thethis service,
table platesthe
just before arediners
servedsit
updown.
in the kitchen and placed on
2. Eating begins when the hostess signals.

3. Second portions can be served from the kitchen or offered from
serving dishes that are passed from hand to hand.
4. Removal of the main course and service of dessert are done by
some members of the group at the table.
5. This pattern of service is most frequently used when the group is
small, the dining table is small, and the area for dining is small.
BUFFET SERVICE
The most used style of meal service for guest meals is buffet service;
in fact it is the only practical service for guest meals in many homes if the
number of diners exceeds six.

1. A buffet is a dining table or other suitable surface, that will
accommodate a stack of plates and serving dishes of food.
91
2. Guests are invited to serve themselves at the buffet.
3. Guests dine according to the arrangements of the hostess.
There are 3 possibilities in dining arrangements, namely:
a. Dining may be at the table, which is fully set with all

appointments except the dinner plate.
b. The hostess may provide each guest with a tray that holds
plates and beverages which the guests place on their lap.
c. Guests may sit on chairs and eat from the plate held in the
hand or placed on the lap.
4. The menu for a buffet meal must be planned so that the food may
be eaten with ease under the conditions established for dining.
5. There must be plenty of table space on which guests can place the
beverage while they sit on chairs.
Specific suggestions
suggestions for
for setting
setting the
the buffet
buffet table:
1. The buffet table may be covered with a cloth. It may remain bare
or it may be partially covered with runners or mats to introduce
color.
2. Flowers or other decorations may be taller and larger in scale.
3. Use dinner plates for the buffet meal.
4. Arrange the dishes in decreasing order of importance in the meal.

5. To expedite service when the group is large, invite someone to
assist in serving.
6. Do not enclose the flatware in a napkin.
7. Put glasses of water on a tray or another table. Water should be

the last item in the buffet setting.
92
TWO KINDS OF BUFFET PLACEMENTS
One Way Buffet
Two-Way Buffet
93
TRAY SERVICE
Wide acceptance of television, increased interest in eating meals out-

of-doors, and appreciation of sit-by-fire meals have helped made tray service
a popular one. Breakfast in bed, meals for the ill and the convalescent are
also occasions for tray service.
Specific suggestions for setting

setting the
the me
meals:
als:
1. Place a mat of some kind on the tray to keep dishes from sliding.
2. Lay only the flatware required for the main course.
3. Tuck the napkin partially under the main plate or flatware.
4. Use short tumblers. Cups without saucers may be used for

beverages.
5. Bread and butter plates or small bowls for salads may be used.
6. Serve the main course on the smallest plate that will accommodate
it.
7. Dessert may be included in the tray.
MEALS WITHOUT WAITERS ON THE TABLE

FILIPINO STYLE
The Filipino way of eating meals without waiters on the table, is a

simple, easy way to eat a simple meal. The diners usually remain together
throughout the meal,isand

to dessert. Everyone the table
expected is laden
to serve withand
himself all the
the courses
order orfrom soup
sequence
of eating courses depends on individual preferences. Thus, one diner may
start with a soup dish, while another may start with his dessert! On some very
informal occasions, the use of the bare hands or "kamayan " is practiced. To
an uninitiated observer, the impression of poor etiquette may be created but
to the Filipino diner — there is no better way of sharing gracious hospitality
than enjoying the meals in an atmosphere of informality and camaraderie.
The clearing away starts when all the diners have finished and moved away
from the dining table. No Filipino hostess would dare remove a single china
piece while there is still a guest at the table.
94
TRAY SERVICE
Tray for Breakfast
Tray for a Simple Meal
Tray for a Beverage Service
95
96
PART III
Serving Ideas
SERVING IDEAS
What to serve for a party is a familiar question and problem for many.
Here are samples of serving ideas to guide or help one solve that problem
and answer the question. The menus and recipes are for a simple tea party,
a formal luncheon and a buffet dinner. The recipes specify the number of
servings. To get the quantity desired, adjust the recipe as per needed servings.
It is always wise to have a little more than to risk running out of food. With
a little imagination, it is possible to come up with attractive and appetizing
meals laid out on a creative table setting. To achieve this, these fun and fancy-
free approaches are suggested:
1. Prepare an old favorite in a new way.
Example: The simple native puto may be converted into
mini- putos cooked with ground pork or cheese-topping.
2. Add something extra.
Example: Biscuits become extra special with the addition of
cheese cubes placed on top of jelly or jam spread on it.
3. Combine unusual "go-together" foods or experiment with new
flavor combinations.
Example: Try adding pineapple chunks while cooking the
all-time favorite "adobo."
4. Decorate. The use of an edible garnish can add new interest to a
familiar dish and enhance the appetite appeal of any menu.
THE ART OF GARNISHING

The first all-important impression of many a dish is a visual one: a
tempting appearance. It is the little touches that make the meal, and no matter
how good the food tastes, the initial impression rests on how good the food
looks. Three vital senses are aroused when a magnificent meal is produced.
The first is sight, followed by aroma, and then the taste. If you love the tastes,
textures and fragrances of good food, you've probably noticed that much of
it is also beautiful. It is often said that a dish should be a feast for the eyes as
well as the stomach. This could easily be done through the art of garnishing.
Garnishes do not have to be fancy or complicated to achieve the desired
effect. The garnish should fulfill two functions: to complement the ingredients
in a dish, and to make the dish look pretty. A well-placed garnish using an
imaginative color combination can make a dish delightful to look at, as it is
to eat. Remember, the garnish must enhance the food, not disguise it. Plain
and simple shapes will enhance the dish while elaborate patterns can distract
the eyes.
98
Choosing a garnish depends on two factors:

1. Some garnishes arise from time-honored combinations or from
one of the dish's components.
Example: Lemon with fish
Apple with pork
2. Other garnishes are chosen specifically for contrasts in color,
texture, richness, or flavor.
Example: Pink prawns with green cucumber
Croutons in a creamy soup
Twist of lime on a grilled fish

Chilled cucumber for a spicy curry
Here are some garnishing ideas using inexpensive ingredients, which
are readily available: cucumbers, carrots, citrus such as oranges, lemons,
and limes. The colors of certain food such as red in tomatoes, neon-orange
in carrots, and green in cucumber, are materials that make for a stunning
decoration. Then there are the shapes like the curves of the cucumber and
the lacy foliage of herbs.
99
CARROTS
Carrots are used as garnish for salads and meat products.
Carrot Slices
Carrot
Wash, peel, and slightly undercook a straight carrot, then run it under
cold water.
Use a peeler to pull off fine strips of flesh.
Cut a peeled or fluted carrot into slices using a knife.
Use a small cookie cutter to cut shapes out of cooked carrot slices.
Carrot Curls
Peel young tender carrots and trim off the top stalk end.
Use a vegetable peeler to cut into strips. If the carrot strips are too thick,
they will not roll.
Roll up the slices of carrot and place close together in an ice-cube tray
to prevent rolls from uncurling.
Pour water over the carrot rolls and place in the refrigerator for several
hours.
100
ORANGES, CITRUS, AND LIMES

These are used as garnish for fried chicken or grilled meat, salad, fish,
and shellfish.
Citrus Wedges
Cut an orange lengthwise from the stem to the base. It is essential to

use a very sharp knife.
Citrus Segments
Peel the fruit thickly so the skin and all the white piths are removed.
Make a cut into the orange, slicing very close to the membrane of one
of the segments.
Twist the knife so the segment will pop out.

Repeat all the way around the orange.
101
Citrus Grooves
Make grooves along the length of the lemon or orange from end to end.
Cut into slices, 1/4 inch thick.
CUCUMBERS
Cucumbers are used as garnish for fish and seafood dishes, cold meat
platters, and vegetable salads.
Cucumber
Cucum ber Fans
Cut two-cm thick cucumber. Slice and halve it.

Place one-half cut side down and make comb-like incisions along one
side.
Edge.
Pull the thin slices apart to make a fan shape.
102
Cucumber
Cucum ber Slices
Cut an unpeeled or fluted cucumber crosswise into thin slices.

For oval slices make diagonal cuts.
For variation cut the slices in half.
Cucumber
Cucum ber Coronet
Coronet
Cut an unpeeled cucumber crosswise into 3-inch long pieces.

Make a zigzag cut around and into the center of the cucumber and twist
the halves to separate them.
103
VEGETABLE CURLS
(Celery and Green Onions)
Celery and green onions are used as garnish for fish and seafoods, and
salads.
Cut celery stalks and/or green onions into finger lengths.

Make parallel lengthwise cuts, close together and almost to the end of
the stalk.
Drop in iced water and chill for several hours until they open apart.
CHILI FLOWERS
Chili flowers are used as garnish for hot spicy dishes like Thai, Mexican,
and Philippine Dishes.

Cut the stalk ends of small red or green chili or pepper into desired
lengths.
Using sharp scissors, cut around the length of the chili to form petals.
Drop the chili flowers into iced water and leave for 1 to 2 hours to allow
them to open.
104
SPECIFIC UTENSILS FOR GARNISHING
Apple Corer Egg slicer
Baller or Scooper Vegetable Peeler
Citrus Zester Fluted Knife
105
RULES FOR GARNISHING

Garnishing is an art that can easily be acquired by following these few
simple rules:
1. Garnishes should be edible.
2. Simplicity is beauty and therefore garnishes should appear natural,
fresh and dainty — never overworked or overdone.
3. All garnishes should be suitable in character and size to the food
adorned.
4. The flavor of edible garnishes should be in keeping with the food.
Bland foods require more highly seasoned garnishes.
5. A few small groups of garnish are often more attractive than a

continuous decorative scheme.
6. A garnish must be neatly arranged in a fashion that will enhance
the food with which it is to be used.
7. Colors should harmonize — never clash. Contrasting colors usually
produce an artistic picture. Artificial coloring should be kept to
a minimum.
8. Garnishes which are too highly seasoned are not in good taste.
9. The serving dish must be considered. Do not hide a beautiful
serving dish.
10. Temperature is a factor that will make or mar ganishing.
11. The consistencies of garnish and food can be contrasted with
excellent results, such as a sauce over molded food.
12. Garnishes need not be expensive.

13. Garnishes should not be used to disguise deficiencies of poor
quality food.
14. The setting must be viewed as a whole — i.e., the table color scheme
or the lighting of the room.
106
KINDS OF SOUPS AND THEIR USES

Soups, because of their almost endless variety in content and nutritive
value, can be fitted into luncheon or dinner menus to serve different purposes
such as:
1. To stimulate appetite for the rest of the meal.
2. To give nourishment to persons who are, for any reason, unable
to take solid foods.
3. To be the mainstay of the meal.
4. To supply large amounts of proteins, carbohydrates, minerals and
vitamins.
Most soups are made from stock. Stock is the liquid left from cooking
meat, poultry or vegetables.
Soup is classified
Soup is classified as
as follows:
follows:
1. Consomme — a well-seasoned stock, which is the liquid left from
cooking meat such as veal, poultry or a combination of both.
2. Bouillon — is seasoned beef stock, free of fat and clarified.
3. Vegetable Soup — vegetable stock contains valuable vitamins and

minerals but because of its blandness, it is added to meat stock,
gravies or cream soup rather than used alone.
4. Cream Soup — is made from thin or medium white sauce to which
is added purée made from one or more vegetables. Among the
vegetables most commonly used for cream soup are corn, peas,
asparagus, tomatoes, celery, mushrooms, onions and white
potatoes.
5. Bisques — are usually made by combining thin white sauce with
chopped sea food and often with some of the liquid in which the
sea food has been cooked.
6. Chowders — are another variation of cream soup. They always
contain diced or chopped vegetables or sea foods. Bits of salted
browned pork and diced white potatoes are ingredients of a true
chowder.
107
ALL ABOUT WINE

The purpose of wine is pleasure in drinking and enhancement of good
food.
Wine
W ine Rules
1. White wines should be served chilled and red ones at room
temperature. Flavor and aroma are at their best this way.
2. White wines should be served with seafood and chicken, red ones
with meat. The milder, lighter foods are complemented by the
lighter white wines; while red wines contain a greater amount of
tannin which enhances the hearty meat f lavor.
3. Rose wine would be fine with Chinese dishes, or a choice of red

and white if the meal is served family-style to many people.
4. The sweeter, rich-flavored wines which go with dessert or after, are
best at room temperature with the exception of sweet champagne,
which should be chilled.
5. Wine should usually be served in clear glasses to show off the
beautiful color.
How wines
How w ines are named
named
Wines
W ines are named
nam ed in one of these ways:
1. For geographical place:

In France and Germany, most wines bear the name of the
vineyard, commune or region in which they are produced.
Example: Chablis — in the Burgundy region
Sautérnes — in the Bordeaux region

2. For the name of the grape variety used:
One French region, Alsace, called the major wines they
produce as Gewurztraminer, Riesling and Sylvaner, all grape
varieties. In Germany and in California, White Riesling and
Sylvaner, are the major grape varieties in their finest wines.
3. For a name coined by the winemaker:
A California wine called Rhine would resemble a German

one called Liebfraumilch or Moselblumchen. California wine
called Claret would approximate a French one called Bordeaux
or Medoc — all at similar price level.
108
Specific wine
wine list:
1. White table wines
2. Red table wines
3. Sparkling wines
4. Appetizer wines
5. Dessert wines
Win
W in e Age and Vintage
Vintage
Wine age (how old) and vintage (what year) are sometimes associated
with quality and price. The truth is most wines need not be held for any special
aging. They are ready for drinking when they are bought. Even very good
wine which could improve in certain ways with aging will probably still be a
good wine when younger, with certain "young" qualities to be appreciated.
Producers of fine wines over the world know when they have made wine that
will benefit by aging and often withhold it from the market until it is ready.
Vintage, the year in which the grapes are grown, is of importance only to
French, German, or other wines grown in places subject to climatic extremes
and changes in weather. Many wines are not identified by vintage at all. Table
wines of moderate
champagnes, pricePorts
and most are often blends
are blends of of different
wine years. Sherries,
from different years. most
APPROPRIATE WINE GLASSES

For Sparkling Wines — Saucer champagne has shallow, flaring bowl on
long, slender stem. Tulip-shaped is also popular.
Dessert Wines — Glass has 4-ounce capacity but is usually filled only
about halfway.
Red or White Wines — Deep-bowled, tulip-shaped stemmed glass with
about an 8-ounce capacity.
Appetizer Wines — Usually served in a 3 to 4-ounce stemmed glass, but
may be served in larger glass over ice cubes.
SERVING DRINKS
Nowadays, there is a growing interest in drinks or wines served with
a meal. When and how we serve these drinks should be treated with the
admirable style of convention. Drinks are served before, during, and after a
meal depending on the occasion. These drinks add a zing to many occasions
and we are offered a variety to choose from.
109
APERITIF
An aperitif is a drink served before a meal, either luncheon or dinner,
for the purpose of exciting the taste buds and arousing appetite. For this
reason, drinks served before food should be dry and simple with a zesty tang.
However, there
the occasion. In are thoseaperitifs
serving who will always
these rulesselect
apply:a sweet drink regardless of
1. Drinks such as sherry, vermouth, and some spirits are traditional
aperitifs .
2. Wines and light beers are also served and should be available for
anyone who wants to quench a thirst.
3. Soft drinks such as fruit juices and mineral water are appropriate
for those who are driving or traveling from a party.
The following are some common aperitifs :
Sherry — a fortified wine, which ranges from dry to sweet. Fino Sherries
are dry, aromatic, and pale; Manzanilla is a very dry fine sherry with a delicate
taste and pale color. Oloroso or Cream Sherry is very sweet and dark colored
with full flavor. Sherry is served at room temperature in a small glass or
schooner. Dry sherry may be served with ice on a white wineglass or goblet.
Vermouth — is a wine-based aperitif usually flavored with herbs. There
are red or white types; the red is rich and sweet — the white is dry and sweet,
usually served on ice with a slice of lemon. Mixed with gin, Vermouth is used
to make Martini.
Campari — an Italian drink flavored with bitters, usually served with
ice and soda.
Whisky-Scotch Whisky — is distilled from barley or other grain. There
are a wide variety of whiskies varying in flavor and quality. It can be served
straight with ice, soda, or water.

Bourbon — is a famous variety of the American whiskey; an Irish drink.
Gin — a spirit-flavored with juniper, usually drunk with tonic on ice
and with a slice of lemon. Half gin to tonic seems to balance the drink so
the flavor of the gin is not lost.
Vodka — is used with a mixer because it is flavorless but lends a kick. It
may be served with fruit juice such as orange and with fruit cordials such as lime.
Russian Vodka is served very cold in small glasses and traditionally downed in
one. Caviar, dark rye bread, and soured crème are accompaniments of vodka.
Polish Vodka comes in many subtle flavors but is not served with a mixer.
Rum — is best served as an ingredient in a variety of cocktails and can
be used to make a refreshing drink when combined with fruit juices.
110
Champagne — makes a terrific aperitif for a special occasion. It has the

advantage of being perfectly suitable for serving throughout the meal, too.
Beer — light, good quality lager is a good option. Have beer in the
refrigerator as many guests may be thirsty when they first arrive.
SERVING WINE WITH FOOD

Red wines are usually served with meat, pasta dishes, stews and a good
strong cheddar cheese. Red wine should be served at room temperature.
White wines usually complement delicate fish and seafood dishes, chicken
and turkey, and mild flavored cheeses such as BRIE and GRUYERE. White
wine should be served chilled (at least one hour in the refrigerator).
AFTER DINNER DRINKS

Brandy , Port or Liquers may be offered when coffee is served. Apricot
brandy , Benedictine , Chartreuse, Grand Marnier , Creme de Menthe are examples
of after dinner drinks.
DRINK IDEAS FOR COCKTAILS
Bloody Mary
Mary
Mix 1 measure Vodka, a dash of Worcestershire sauce, a good squeeze

of lemon juice, 2 measures tomato juice, and seasoning to taste.
Gin Sling
Sling
Mix 2 measures Gin, 1 measure Cherry Brandy, a squeeze of lemon
juice, a twist of lemon rind (peel) and soda to top up.
Margarita
Mix 3 measures Tequila to 1 measure Cointreau. Frost the rim of the
glass with lime juice and salt before pouring the cocktail.
Piña Colada
Equal measure of Rum, pineapple juice, and coconut milk, mix in an
electric blender and serve on ice.
Spritzer
Spritzer
Half White Wine to half Sparkling Mineral Water (seltzer).
Cider Refresher
Refresher
Mix 2 measures Dry Cider to 1 measure Orange Juice.
111
112
PART IV
Serving Styles
for Entertaining
THE FILIPINO FOOD: ITS SERVING STYLE

What is Filipino Food? Is there a national dish? Food enthusiasts and
researchers have been trying to answer these problems for quite sometime.
What is true however is the fact that the Filipino food and dietary pattern
of simple rice, fish and vegetables have been adjudged by nutritionists as the
healthiest eating pattern in the world. (FNRI, 2000)
The Philippine history of colonization made a deep impression of
foreign influences on the culture of Filipinos including its food and dietary
patterns.Thus, adobo , pancit , sinigang , arroz caldo , and leche plan are not truly
indigenious foods as claimed by some of us. The real Filipino food as described
by the late food columnist Doreen Fernandez are those food from land and
sea, field and forests, with added dishes and culinary procedures from China,
Spain, Mexico and the United States. Five major cuisines and its aftertastes
define the Philippines:
1. the bitterness of Ilocano Dishes
2. the sweetness of Kapampangan
3. the rich spiciness of Bicolanos
4. the subtle freshness of the Bisaya
5. the ornate Mindanao
The Chinese traders starting in the 11th century brought with them
foodways such as pancit , lumpia , siopao and siomai thus, the Chinese-Filipino
ways were enriched. The Spanish Colonizers introduced Spanish-Mexican
food with new flavors and ingredients, and new names: Paella , Relleno ,
Ensaymadas , Tamales , and Chocolate. Convenience foods, sandwiches
and salads, hamburgers, fried chicken and steak were American Cuisines.
Globalization added cuisines found in countries such as the Middle East,
Thailand and Vietnam.
Today the Filipino dining table during fiestas and parties for special
occasions are laden with native dishes such as Kinilaw , Inihaw , Sinigang together
with Pancit or Chinese noodles, Sweet-sour dishes, Spanish Morcon , Paella
and Emubutido plus American Salad, Bread and Sandwiches.
114
FILIPINO FIESTAS
Filipinos always look forward to occasions as an excuse to serve food
and share them with guests and kins. Weddings, birthdays, even wakes,
workshops, meetings, Despedidas (departures), Bienvenidas (welcome) are
ways of socialization with food. The Fiesta is the top event. It is the most
special of all occasions which is the celebration of the feast of the patron saint
of the place where the family resides. The Blessed Virgin and other saints
of the religious orders that historically christianized the country are usually
assigned feast days. The Fiesta is a religious-social event which is essentially
an act of thanksgiving to the patron saints, to friends and neighbors for
the help, and support through the year; to God and nature for bounty and
survival. The authentic fiesta celebration is found in the rural Philippines. In
the rural areas, Fiesta preparations started weeks before the actual day. On
the day of the Fiesta, the main dining room extends to the front yard where
tables are set to accommodate as many seatings and changes of menu from
breakfast to lunch, merienda and dinner. When the feast is over, guests and
workers are given packets of food-to-go for those who were not able to attend
the Fiesta. No wonder the fiesta is the most expensive Filipino food service.
There have been many attempts by the government to outlaw the Fiesta but
only city residents are in favor, thus the fiesta goes on. There is a need to
simplify the fiesta food service and the following menu called Filipino Fiesta
Fare is suggested.
115
FILIPINO FIESTA FARES

Three sets of sample menus appropriate for an economical Filipino
Fiesta Fare are presented. These are suitable for a Merienda-Cena, usually
served in the early or late afternoon which are filling enough and familiar
to Filipino
Embotido diners
, Pinsec but, Pata
Frito appear exotic
Tim , ChilitoShrimps
foreign maybe
guests. prepared
The mainindishes of
advance
— a day before the actual final serving.They can be paired with any available
beverage or softdrinks. The Pancit can be a substitute for rice, but when
served for dinner or lunch, rice maybe added in the menu as desired. Let the
guests enjoy these fiesta fares to their hearts' content! Diners having second
servings and clean plates when evident of diners, are excellent indicators of
an enjoyable and palatable meal.
Menu A Pancit Sotanghon

Lumpiang Shanghai
Embotido
Puto at Kutsinta
Menu B Pancit Malabon

Chili Shrimps
Pinsec Frito
Palitaw – Puto Bumbong
Menu C Paella
Pata Tim
Lumpiang Sariwa
Leche Plan
116
Pancit Sotanghon
1 cup cooked chicken breast, shredded

5 cups chicken broth
1/2 kilo sotanghon; soaked in water, drained
1/4 cup special patis
2 heads garlic
1 onion, sliced
1 stalk celery, sliced
1 small bunch green onion, minced
3 T. oil
salt and pepper to taste
3 T. casubha for coloring (optional)
Procedure:
1. Fry garlic until brown. Set aside.
2. Sauté onions, celery and chicken meat.
3. Season with pepper and a little patis.
4. Add chicken broth and sotanghon .
5. Simmer for about five minutes.
6. Add casubha and patis gradually. Stir thoroughly.
7. Serve hot, topped with fried garlic and minced onion.
117
Lumpiang Shanghai
1/2 kilo ground pork

1 small carrot finely chopped
1/4 cup chopped celery
2 T. garlic powder
2 T. soy sauce
1 T. white pepper
1 T. salt
wanton wrapper
Procedure:
1. In a bowl, mix ground pork with garlic, celery and carrots.
2. Season with salt and pepper.
3. Individually wrap in wanton wrapper.
4. Deep fry and serve hot.
5. Dip in sweet-sour sauce.
Yield: 24 pieces medium sized lumpia
118
Embutido
1 kilo ground meat (beef and pork combined)

1/2 kilo hotdog, chopped finely
1 pc. large onion, chopped
1 green pepper, chopped
1/4 cup minced garlic
1 cup bread crumbs
3 eggs slightly beaten
1/4 cup pickle relish
Procedure:
1. Mix all the ingredients lightly but thoroughly.

2. Packed individually in aluminum foil.
3. Bake in a moderate oven (350 °F) or steam for about 1 hour.
4. Maybe served hot or cold.
119
Puto
2 cups rice flour

2 tsp. baking powder
1 cup white sugar
1 1/2 cup milk
2 tbsp. melted butter

Procedure:
1. Thoroughly blend all ingredients. Stir until smooth.

2. Fill muffin tray 2/3 full.
3. Steam for 20 minutes until a toothpick inserted at the center
comes out clean.
Yield: 2 dozen
120
Cutchinta
1 cup rice flour

1 1/2 cup water
3/4 cup brown sugar
1 tsp. lye
Procedure:
1. Combine sugar, lye, and water.

2. Add rice flour, stir until smooth.
3. Fill muffin cups 1/3 full.
4. Steam 15-20 minutes or until firm.
Yield: 2 dozen
121
Pancit Malabon
Pancit (Noodles): Pancit Luglug (454 gms)

Sauce : 1 cup shrimp juice
1/2 cup pork dumplings (Sitsaron )
2 T. Achuete (Annatto Liquid)
2 T. Patis (Fish Sauce)
1 tsp. ground pepper
2 cloves garlic
1 head onion
Sauce 2 (easy way): 1 smoked fish flakes (tinapang durog, 114 grams 4 Oz.)
1 package chicharon (99 grams 3.5 oz.)
2 Tbsp. peanut butter
2 cups water
Toppings: 1/2 cup cooked shrimp meat
1/2 diced Tokwa (Bean Curd)
3 Hardboiled eggs
1/4 cup Green Onions
Flaked Tinapa (Smoked Fish) Optional
Cooked Squid Rings (Optional)

Procedure:
1. Soak Pancit in boiling water for 30 seconds until tender. Drain
and set aside.
122
Prepare sauce:
1. Sauté garlic and onion until done.
2. Add shrimp, tokwa and shrimp juice.
3. Season with patis and pepper.
4. Add Achuete for coloring and ground sitsaron last.

5. Pour sauce over noodles, toss and mix thoroughly.
6. Serve with toppings of sliced hardboiled eggs, shrimp meat, tokwa
and green onions.
Pancit Malabon 2
1 pkg. Pancit Luglug 454 gms
2 lbs. shrimps
1 cake Tokwa (Bean Curd)
l cup cooked pork diced
1 cup pork cracklings (Chicharon )

2 cloves garlic
1 head onion
Salt and pepper to taste
1/2 cup Achuete liquid (Annatto)
4 hard boiled eggs
1 cup shrimp juice
Green onions
Procedure:
1. Soak pancit noodles in cold water until tender before cooking in

boiling water for 30 seconds. Drain thoroughly and set aside.
2. Prepare sauce as follows:
a. Sauté garlic and onions.
b. Add shrimp juice and achuete liquid.
c. Bring to a boil. Set aside.
d. Season with salt, pepper and patis.
3. Prepare Toppings:
a. Sauté garlic, onions and pork fat.
b. Add diced tokwa and shrimps.
c. Season with patis and pepper.
d. Pour sauce over noodles. Toss and blend.
4. Serve with toppings.
5. Toss noodles and sauce, blend well.
123
Chili Shrimps
2 lbs. Medium-sized Shrimps/Prawns

1 can Tomato Sauce
1 cup coconut milk
2 eggs
1/4 cup chopped ginger
1/4 cup chopped garlic
1/4 cup chopped onions
Springs of Chinese Celery or Kintchay
1 T. Oyster Sauce
1/4 cup soy sauce
1/2 cup butter
2 T. oil
Procedure:
1. Sauté garlic, onions and ginger in butter and oil.

2. Add soy sauce, tomato sauce and coco milk. Bring to a boil, stirring
continuously until it thickens.
3. Season with salt, pepper and oyster sauce before adding shrimps.
4. When thestir
eggs and shrimps turn
mixture pink, it isuntil
thoroughly cooked
eggsand done. Add beaten
curdle.
5. Add springs of kintchay and serve hot.
124
Prinsec Frito
2 cups ground pork meat

1/4 cup ground shrimp meat
1/4 cup chopped onions
1/4 cup grated carrots
1/4 cup chopped garlic
2 eggs
2 T. flour or cornstarch
Wanton wrappers
2 cups oil for deep frying
Procedure:
1. Mix all ingredients thoroughly.
2. Wrap individually in wanton wrapper using 1 tablespoon of meat

mixture or as desired.
3. Deep fry until golden brown.
4. Drain and serve hot with ketchup or chili sauce.
125
Palitaw
2 cups rice flour (Mochiko)

1/2 cup water
Toppings:
1/4 cup sesame seeds mixed with 1 cup sugar

1/4 cup dessicated coconut
Procedure:
1. Mix rice flour with water and blend thoroughly.

2. Shape into balls using 2 Tbsp. of rice mixture then flatten.
3. Drop balls in boiling water and wait for them to float.

4. Scoop balls and drain.
5. Roll in topping mixture.
126
Puto Bombong
1 pkg. purple yam flour

1/2 cup water
Toppings:
Desiccated coconut
Procedure:
1. Mix purple yam flour in water. Blend thoroughly.

2. Shape into rolls using 2 Tbsp. per roll.
3. Drop in boiling water and wait for it to float.
4. Drain and roll in desiccated coconut.
127
Paella
3 cups rice (1 1/2 cup ordinary rice and 1 1/2 cup malagkit or sticky
rice) cooked in 3 cups water
8 pieces fried chicken wings

250 grams, medium prawns, cooked
3 hard boiled eggs
1 can tomato sauce or spaghetti sauce
1 cup green peas
4 pieces hotdogs, sliced
1 medium onion, chopped
4 cloves garlic, chopped

green onions
1 bar butter
Procedure:
1. Sauté garlic onion, green peas and hotdogs in butter.
2. Add tomato sauce, simmer and blend thoroughly.
3. Add cooked rice and mixed evenly.
4. Serve with toppings of fried chicken wings, prawns, hardboiled
eggs and green onions.
128
Pata Tim
1 whole pork shank (2.5 lbs.)

1 can pineapple juice
1/4 cup sugar
1/4 cup soy sauce
2 pcs. laurel leaf
1 T. black pepper seeds
5 cloves garlic
Procedure:
1. Boil pork in the pineapple mixture of: sugar, soy sauce, garlic,
laurel leaf, and black pepper.
2. After an hour, check if pork is tenderly cooked.
3. Simmer until sauce thickens before serving.
129
Lumpiang Sariwa
2 cups diced tokwa (bean curd)

2 cups sliced turnips (inch long)
1 pkg sliced ubod or bamboo shoots (optional)
2 cups shredded cabbage
1 cup sliced carrots (1 inch long)
1 pkg. lumpia wrapper
2 T. oil
Brown Sauce:
1 cup brown sugar
2 cups water
2 T. soy sauce
2 T. cornstarch
1 head garlic, peeled and crushed
ground peanuts (optional)
Procedure:
1. Prepare brown sauce by blending water, salt and soy sauce.
2. Bring to a boil before adding cornstarch blended in water.
3. Stir and simmer until smooth.
4. When it thickens, remove from saucepan. Set aside.
5. Heat oil and fry bean curd. Set aside.
6. Sauté carrots, cabbage, turnips and ubod until tender. Season with
salt and pepper. Drain.
7. In a wrapper, spoon 1/3 cup of vegetable and roll.
*To serve, sprinkle brown sauce and top with garlic and ground peanuts.
130
Leche Flan (Custard)
12 eggs
1 can evaporated milk
1 can condensed milk
1 cup white sugar
2 T. lemon zest
1 T. vanilla
Syrup:
1 cup brown sugar
1/4 cup water
Procedure:
1. Prepare syrup by boiling sugar and water. Pour into pans.
2. Whisk eggs, sugar, and milk thoroughly.
3. Add lemon zest and vanilla. Blend well.
4. Strain mixture into prepared custard pans.
5. Cover with aluminum foil. Steam or bake for 45 minutes to 1
hour or until firm.
6. Remove from heat and set aside to cool slightly.

7. Run a knife gently around the edges of the pan to loosen the
molds.
8. Invert into serving platters.
131
10. A MERIENDA TO REMEMBER
(Tea Party)
NUMBER OF GUESTS: 35
TYPE OF TABLE SERVICE: BUFFET IN OPEN AIR
or GARDEN SETTING
THE MENU:
Chicken a la King in Patty Shells
Coco Macaroons
Brownies
Stuffed Devilled Eggs
Baked Tahong
Pin Wheel Sandwiches
Pickles Galore
Buko – Lychee Punch
CHICKEN A LA KING IN PATTY SHELLS

Crusts for patty shells:
2 c. all-purpose flour
1/2 c. shortening
1/2 c. water
1 t. salt
2 T. sugar
Combine and sift flour, salt, and sugar. Cut in shortening into flour
mixture until it resembles pea-sized pieces. Combine water and mix lightly
until dough sticks together. Press into ball. Roll on a lightly floured surface
and cut to fit into small muffin cups. Prick bottom with a fork. Bake in a
preheated 350° oven until done. Set aside to cool. Makes 40 shells.
A LA KING:
3 c. cubed cooked chicken
1 pkg. (or can) cream of chicken soup
1 c. sliced canned mushrooms
132
1 onion, diced finely

1/2 bar butter
1/4 c. dry white wine
1/4 t. Worcestershire sauce
parsley
Sauté onion and chicken in butter. Add dissolved cream of chicken
soup. Cook and stir until it thickens and becomes bubbly. Add mushrooms
and wine, season with salt, pepper and worcestershire sauce. Simmer until
done. Spoon in individual patty shells, top with parsley for garnish.
PINWHEEL SANDWICHES
Trim crusts from a loaf of unsliced sandwich bread. Cut bread into
lengthwise slices, about 3/8 inch thick. Flatten long slices with rolling pin.
Spread with softened butter or any smooth filling. Roll up bread like a jelly
roll. Wrap each rolled sandwich individually and chill for several hours. Cut
into 1/2 inch slices immediately after removing from refrigerator.
Suggested fillings: choco-peanut butter, cheese pimiento, jelly or jam
spread.
BROWNIES
2 1/2 c. flour
1 bar butter
6 eggs
3/4 c. cocoa
2 3/4 c. sugar
2 1/2 t. salt
2 t. baking powder
1/2 t. baking soda
1 T. vanilla
1 c. kasuy or peanuts (chopped coarsely)
Sift together flour, salt and baking powder. Cream butter with sugar.
Add cocoa and baking soda and continue to mix well. Add vanilla. Stir
unbeaten eggs to this mixture alternately with flour. Pour in a cake pan lined
with cut rite and top with kasuy or peanuts. Bake in a preheated 350° oven
for 25 to 30 minutes or until done. Cut into 1 1/2 inch squares. Makes 48
pieces.
133
COCONUT MACAROONS
2 c. freshly shredded coconut or 1/2 lb. pkg. desiccated coconut
2 T. flour
2 eggs
2 T. butter
1/4 t. vanilla
1/4 c. sugar
Combine coconut, flour, eggs and condensed milk. Blend well. Fill
paper cups and place in tea cake pans. Bake until done. Yield: 4 dozens.
PICKLED FRUITS GALORE
Cut half-ripe papaya, turnips, half-ripe mangoes into uniform cubes.
Marinate in:
3 cups vinegar
2 cups sugar
1/4 c. salt
pepper to taste
Serve kebabs-style in colored toothpicks.

BAKED TAHONG
2 kilos fresh tahong
1 bar butter
1/2 c. sliced garlic
Blanch tahong and remove half of the shell. Melt butter and add garlic,
salt and pepper. Spoon into shelled tahong and bake until done.
BUKO -LYCHEE PUNCH
10 pieces buko
5 cans lychee
sugar for tasting
pandan leaves
Boil sugar and pandan leaves to form syrup. Set aside and cool. Grate
buko and dice lychees. Set aside buko water and lychee syrup, and mix them
together. Add water and syrup, and stir very well. Add ice cubes and serve
cold.
134
STUFFED DEVILLED EGGS

24 pcs. hard-boiled eggs
1 small bottle cheese-flavored sandwich spread
1 t. mustard
a dash of devil (hot chili) sauce
celery seeds
Halve eggs lengthwise; scoop out yolks. Press yolks through a sieve into
a small bowl. Season with salt and pepper. Pile back yolk mixture into whites.
Garnish each with celery seeds. Makes 48 stuffed eggs.
135
11. A SPECIAL SIT-DOWN LUNCHEON
TYPE OF TABLE SERVICE: FORMAL OR SEMI-FORMAL
THE MENU:
Sweet Corn and Crab Soup
Beef with Sweet Peas
Chicken Pastel
Steamed Fish with Thousand Island Dressing
Tossed Vegetable Salad
Plain Rice or Bread Rolls
Crema de Fruta
STEAMED FISH WITH THOUSAND ISLAND DRESSING

1 big-sized fish (lapu-lapu or apahap )
2 T. calamansi juice
2 T. salt
1/2 chopped onion
Clean and scale fish. Add salt and calamansi juice. Sprinkle minced
onion on the surface. Steam fish for 30 minutes or until done. Garnish fish
with Thousand Island Dressing.
Thousand Island Dressing:
1 C. sweet
3 T. mayonnaise
pickle relish
3 T. finely chopped red and green pepper
2 finely chopped cooked eggs
3 T. finely chopped onion
3 T. chopped celery
Combine all ingredients and spread dressing on the fish in diagonal
strips one-inch wide.
136
SWEET CORN AND CRAB SOUP

2 c. crab meat
4 c. chicken stock or water
1 c. sweet corn
1 T. sherry
1/2 t. MSG (monosodium glutamate — vetsin )
2 eggs, separated white and yolk
1 T. cornstarch mixed with 2 T. water
Remove bones from crab and shred its meat. Reserve 1 tablespoon meat
for garnish. Bring stock and sweet corn to boil. Add crab meat, sherry and
MSG. Stir until it boils. Season with salt and pepper. Fold in stiffly beaten
egg white and cook for 1 minute. Thicken with cornstarch. Stir until cooked.
Pour into a soup bowl and garnish with reserved crab meat.
CHICKEN PASTEL
1 pc. chicken, cut into serving pieces
1/2 c. butter
1/4 c. onions
1 c. carrots
1 c. potatoes
1/2 c. green olives
1 c. Vienna sausage
1/4 chorizo de bilbao
1/2 c. liver
1/4 c. gizzard
1/4 c. milk
1/4 c. flour
1 T. salt
1/4 t. black pepper
Sauté onions in butter, add chicken liver and gizzard. Thicken with
flour. Add carrots, potatoes and the rest of the ingredients. Season with salt
and pepper. Add milk and simmer for a while. Transfer cooked mixture to a
pyrex dish. Cover pyrex dish with crusts and bake at 350°F for 30-40 minutes
or until golden brown.
137
Crust:
1/2 c. water
1 t. salt
1/2 c. shortening
2 t. sugar
2 c. all-purpose flour
Mix flour, salt and sugar then sift. Cut shortening into flour mixtures
into pea-sized pieces. Sprinkle water and mix lightly until dough sticks
together. Press into a ball. Roll on a lightly floured surface and fit on a pyrex
dish. Prick top with a fork. Bake until golden brown.
BEEF WITH SWEET PEAS

1 kilo beef cut into bite-size strips
1 bunch leeks cut into 1"
3 c. sweet peas
4 c. oil for frying
3 pcs. fresh ginger
Marinade:
1 t. baking soda
2 T. sugar
1 T. salt
2 T. cornstarch
2 T. soy sauce
4 T. water
Sauce Mixture:
1 T. cornstarch
2 T. water
2 T. salad or sesame oil
Mix together all ingredients in marinade mixture. Marinate beef in this
mixture for 30 minutes. Add one T. oil and mix well. Deep fry beef for one
minute. Drain. Pound ginger lightly. Sauté ginger and leeks then add sauce
mixture. Cook until thick. Remove ginger and leeks then stir in beef. Mix
well for one minute. Fry sweet peas in two T. hot oil for two minutes. Mix
peas to beef, arrange and serve in hot serving plate.
138
CREMA DE FRUTA
(Refrigerator Cake)
Ingredients:
cake base
filling
toppings
Cake Base: (Sponge Cake)
9 eggs
2 1/4 C. sugar
2 1/4 C. cake flour
3 t. B.P.
6 T. water
3 t. lemon extract
Sift f lour and B.P. together. Beat whole eggs until light and fluffy. Add
sugar gradually and continue beating. Fold flour into mixture slowly. Bake
in a pan lined with cut-rite at 375°F.
Filling:
1/2 c. flour
2 egg yolks
1/2 t. vanilla
2 T. butter
Combine all ingredients except butter and cook over low fire stirring
constantly. Add butter before removing from fire. Spread filling evenly on
top of cake set on pyrex dish.
Toppings:
1 can fruit cocktail
1 bar yellow gelatin
2 c. water
1/2 c. sugar
Drain fruit cocktail and spread evenly on top of filling. Cut gulaman
bar into pieces and boil in two C. water until dissolved. Add 1/2 c. sugar. Set
aside to cool until

until gulaman is set.lukewarm before
Serve crema pouring
de fruta evenly on top of fillings. Chill
cold.
139
12. A BUFFET DINNER
TYPE OF TABLE SERVICE: BUFFET
THE MENU:
Vegetable Salad Fish Escabeche
Chicken Marengo Sotanghon Supreme
Arroz a la Paella Fruits in Season
ARROZ A LA PAELLA
1 chicken cut into serving pieces
6 prawns boiled
2 crabs boiled and quartered
20 big clams boiled
3/4 c. oil
1 big can tomato sauce
2 large sweet peppers (red and green) cut into strips
3 T. soy sauce
1 head garlic
2 big onions, sliced
1 c. sweet peas
6 cups cooked malagkit or rice

Fry the chicken pieces and set aside. Sauté garlic, onions, sweet peppers,
soy sauce and fried chicken together. Add rice and mix thoroughly. Add
prawns, crabs, clams and peas. Add tomato sauce and continue stirring until
blended. Season with salt and pepper. Serve hot. Makes 12 servings.
140
FISH ESCABECHE
2 medium-sized fishes (lapu-lapu , talakitok or pampano )

1 large onion
1 large sweet pepper, cut into long narrow pieces
2 gloves garlic
2 T. cornstarch
2 cups water
2 T. vinegar
4 T. sugar
3 T. soy sauce
1 large carrot cut into strips
Clean the fish. Sprinkle with one t. salt and fry. Fry until brown and
set aside. Sauté garlic, onion, and sweet pepper. Add carrots, cook until crisp
and tender. Make medium thick gravy by mixing water, sugar, soy sauce, salt
and cornstarch. Boil for five minutes before adding the vinegar. Then add
garlic, onion-carrot-pepper mixture into this gravy. Pour over the fish. Makes
12 servings.
SOTANGHON SUPREME
1 chicken
1/2 kilo sotanghon
1/4 c. special patis
2 heads onion
1 onion, sliced
1 stalk celery sliced
1 small bunch green onion minced
3 T. oil
3 T. kasubha for coloring
Soak sotanghon in water until tender and cut into desired length. Boil
the chicken until tender. Set aside broth. Remove all the bones from the
boiled chicken and cut meat into pieces.
Fry garlic until brown. Set aside. Sauté onions and celery then add
chicken meat. Season with pepper and a little patis . Add chicken broth and
sotanghon . Simmer about 5 minutes. Add kasubha and patis gradually, stir
thoroughly. Continue simmering. Serve hot, topped with fried garlic, and
minced green onion. Makes 12 servings.
141
VEGETABLE SALAD GALORE
2 or 3 small heads of Baguio lettuce

3 large cucumbers
1/2 k. tomatoes
3 pieces onions
1/2 K. green beans (habichuelas )
French Dressing:
1 c. vinegar
1/2 c. sugar
2 t. ground pepper
2 T. salt
Prepare vegetables as follows:
1. Slice cucumbers thinly crosswise.
2. Cut tomatoes into quarter.
3. Tear lettuce loosely into 1" x 2" pieces.
4. Blanch green beans and cut into 1" pieces.
5. Slice onions into rings.

Toss vegetables together and put French dressing evenly. Chill and serve.
CHICKEN MARENGO
1 frying chicken, cut up 1/4 c. flour

1 t. salt 1/4 t. pepper
2 T. oil 1 clove garlic, crushed
1 beef bullion cubes 1/2 C. hot water
1 can (4 ounces) mushrooms 2 cans (8 ounces each) tomato sauce
Coat chicken with mixture of flour, salt, and pepper. Brown in oil in
skillet. Add garlic. Dissolve bullion cube in hot water; add to skillet along
with mushrooms and tomato sauce. Cover and simmer for 30 minutes until
chicken pieces are tender. Makes 6 servings.
142
13. FOREIGN FLAVORS
When foreign friends come for a visit, we are sometimes at a loss as

to what to prepare and how to serve them. A background knowledge of
international cookery and an insight into the differences and similarities with
the Filipino style of serving will go a long way in ensuring a minimum of faux
pas and establishing better understanding of foreign mealtime practices.
For this reason, the serving ideas are presented with a brief background
information about meal time practices and food preferences of each country.
The recipes are written with available resources in mind as a substitute for
foreign ingredients. This is a sampling of only a few selected countries whose
nationals oftentimes grace our dining tables. Serving ideas (menus and
recipes) are presented for natives of:
1. The United States
2. China
3. France
4. Germany
5. Indonesia
6. Japan
7. Spain
8. Italy
9. Singapore
10. Korea
143
GOD BLESS AMERICA!

American cookery has developed a repertory of enormous diversity and
complexity; its pattern was established by early settlers — the English; Dutch
and French; and carried over through the 19th and 20th centuries.
American cooking in many parts of the country, is still regional cookery:
full of flavor and aroma of a certain place. Regional food favorites in the U.S.
include Boston baked beans, New England clam chowder, and Philadelphia
scrapple. Kansas enjoys chicken. Creole pastry is a popular food in the upper
peninsula of Michigan.
Americans eat a lot of meat and beef is the most popular and sought
after. Three of America's most popular meat dishes are hamburgers, hotdogs,
and sirloin steaks. Ice cream is still America's favorite dessert. They put into
it every conceivable flavor and fruit. Pies, cakes, pancakes and other baked
goods have always been featured as institutions in America.
THE MENU
The Baked Macaroni
Chicken Salad
Beef Pot-Roast with Vegetables
Baked Ham Slice in Orange Sauce
Apple Pie
Fresh Fruits and Coffee
144
MACARONI SUPER CASSEROLE

(Baked Macaroni)
1 big box salad macaroni
1 c. grated cheese
2 pcs. chopped peppers
1 c. bacon strips
a dash of pepper
salt to taste
Cook macaroni in boiling salted water.
Prepare cream sauce as follows:

3 T. butter
3 T. flour
1 C. milk
Combine macaroni and cream sauce. Mix well and stir in chopped
bacon, pepper, and half or grated cheese. Pour mixture in pyrex dish lined
with cut rite. Top it with remaining grated cheese, bacon, and strips of pepper.
Bake until done (20 - 25 minutes).

BAKED HAM SLICE IN ORANGE SAUCE
1 smoked ham slice cut 2 inches thick
10-12 whole cloves
1 cup orange juice
1/2 cup brown sugar
1 T. cornstarch
1/8 t. ginger
Cut slashes on fat edge of ham slice. Insert cloves. Place ham slice in
deep pan or casserole. Combine remaining ingredients and pour over ham.
Bake at 325° for two hours. Baste ham with sauce five times during baking.
145
BEEF POT-ROAST WITH VEGETABLES

1 1/2 kilograms rum pot-roast 6 small onions
5 T. flour 6 medium-sized carrots
2 1/4 t. salt 3 stalks celery, cut into pieces
1/4 t. pepper 4 medium-sized potatoes cut
3 T. shortening in half
2 1/2 c. water dash of pepper
1 bay leaf 3 T. dripping
Combine two T. flour, 1 t. salt and 1/4 t. pepper: rub meat with mixture.
Brown both sides in a heavy skillet with shortening for about 20 minutes.
Add 1-2 cups water and bay leaf. Cover tightly and simmer for 2 1/2 hours
until meat is tender. Add vegetables and one t. salt. Simmer for 45 to 60
minutes. Put meat and vegetables on a platter. Stir three T. flour, 1/4 t. salt,
and dash of pepper into three T. drippings. Add 2 cups water. Cook, stirring
constantly until mixture comes to a boil. Serve with meat.
APPLE PIE
1 cup sugar
1/2 t. cinnamon
1/2 t. salt
1 t. grated lemon rind
2 T. flour
6 cups pared, sliced apples
1 T. lemon juice
2 T. butter
Combine sugar, cinnamon, salt, lemon rind, and flour in mixing bowl.
Layer apples in pastry pan with crust, sprinkling cinnamon sugar mixture
over each layer.
Sprinkle with lemon juice. Dot with butter. Roll out remaining dough-
crust. Flute and cut slits to let out steam. Bake at 350° for 40 minutes until
apples are tender when pierced with a fork.
Double-Pastry Crust:
2 cups all-purpose flour
1 t. salt
2/3 c. cold
4-6 T. lard water
Measure flour without sifting. Sift flour with salt. Cut lard with flour
by using a pastry blender. Sprinkle cold water over flour mixture. Roll dough
and shape on pie pan.
146
CHICKEN SALAD
3 cups diced cooked chicken
1 cup sliced celery
1/2 c. mayonnaise
2 T. vinegar
1 t. salt
1 T. minced parsley
1 c. grated carrots
2 T. sweet pickles chopped
2 T. pickle liquid
1 c. diced apple
Combine ingredients; mix well. Chill until serving time.
147
THE COCKTAIL PARTY

The Cocktail Party is one American tradition which turned to an
American institution. It is a very popular style of entertaining guests and
friends alike. The informal quality of the cocktail party with a height of
sophistication makes
theme for a festive it anUnlike
setting. ideal perfect excuse forsit-down
an eight-course dressingmeal,
up, introducing
the Cocktaila
Party is elegant yet affordable, intimate but brief and best of all, easy to prepare
and a snap to clean up. The focal point of a Cocktail Party is the bar and
mingling is the behavior that defines it. Mingling means moving around with
a drink in hand, having a short upbeat conversation and moving around to
the next guest. An option for entertaining in the early part of the evening
Cocktail Parties have become a popular form of entertainment because they
require little preparation, are limited as to time, and one can entertain many
people at once. Nowadays, hotels and restaurants, and other food service
establishments offer a good venue and service for cocktail parties.
Characteristics of the Cocktail Party
What are the distinguishing characteristics of a cocktail party? The

following are considered standard icons:
1. Cocktails Drinks — alcoholic and non-alcoholic drinks but no beer
2. Hors d'oeuvre — tasty finger foods and canapes
3. The theme or fete or any occasion
4. Martini Glass — a stemmed, elegant glass considered an
international symbol for cocktails
5. The background music which carries the theme through (usually
jazz classics, solo piano, vocals and miscellaneous)
6. The Cocktail Dress – any festive dress that is above the knee
Pointers when hosting a Cocktail Party
1. Limit cocktails to 2 or 3 and 2 or 3 non-alcoholic drinks. Alcoholic
drinks are classically made of Gin, Vodka, and Rum. No Beer.
2. Make sure there are plenty of alcohol-free alternatives for those
who are driving and for quenching raging thirsts before embarking
on a cocktail-sampling session.
3. Foods should be easy to eat with fingers and there should be plenty
of it to quell the effects of strong cocktails. Make sure there are
lots of canapes or very small sandwiches and other finger foods.
Provide cocktail napkins only.
148
4. Cocktail napkins are festive, fun, cute and square. Made of white
or colored paper, they are important since you do not have a fork
in the ritual passing of the Hors d'oeuvres tray and are important
to catch the condensation on the bottom of the glass.
5. Lay out different shapes and sizes of glasses on separate trays ready
for different strength of mixes. Offer mineral water, fruit juices
and non-alcoholic alternatives on a separate table.
6. A cocktail party is not a dinner party. It is a 6-8 affair of two hour
duration. Guests may arrive late but must also leave on time.
7. Cocktail parties are not for children.
SUGGESTED DRINK IDEAS
The Classic Cocktails:

1. Martini
Mix 1 measure gin to 1 measure dry vermouth. For a dry
martini, mix 2 measures gin to 1 measure vermouth.
2. Citrus Gin
grape Mix two measures gin, 2 measures orange juice, 1 measure

juice.
3. Margarita
Mix 3 measures tequila to 1 measure Contreau. Frost the rim
of the glass with lime juice and salt before pouring the cocktail.
4. Spritzer
Half white wine to half sparkling mineral water.
Other Drink Ideas For Cocktails (Found in the chapter Serving Drinks
in this book.)
Non-Alcoholic Drinks
1. Water Cocktail
2 ounces Evian (or any of your favorite brand) to 2 ounces
Perrier.
Pour Evian into ice-filled cocktail shaker. Shake well. Add
sparkling water. Garnish with lemon peel knot.
149
2. Shirley Temple
6 ounces Ginger ale to 3 dashes Grenadine.
Pour well-chilled ginger ale into a martini glass, add
grenadine. Garnish with a lemon peel knot or a slice of lime and
maraschino cherry.
3. Virgin Gin and Tonic
8 ounces Tonic water
Pour over ice into a tall glass. Garnish with a squeeze of lime.
SUGGESTED FINGER FOODS

Hors
Ho rs d' ouevres
1. Crispy Golden Calamare

Combine: 1/2 cup corn flour
2 tsp. Chili powder
2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground pepper
1 lb. Small squid tubes, cleaned and cut into 1/4 rings
a. Combine powdered ingredients in a medium bowl.
b. Add squid rings 4 to 5 rings at a time and toss until well-
coated.
c. Deep fry in hot cooking oil (350°F) for about a minute until
golden brown.
d. Drain in paper towels.
2. Hot Wings
3 lbs. Chicken wings (top discarded to form chicken drumettes)
1/3 cup brown sugar
1/3 cup ketchup
1/3 cup soy sauce
2 Tbsp. hot chili sauce
Mix 4 ingredients in a small bowl to form a soysauce mixture.

Arrange wing pieces in single layer on a baking tray lined with greased
foil. Brush with soy sauce mixture and bake in oven at 175°C (350°F) for 20
minutes. Brush remaining mixtures onto wings and bake for about 5 minutes
until chicken wings are done.
Makes 36 long pieces or 24 drummetes
150
HORS D' OEUVRES

Stuffed Eggs
6 hard boiled eggs
6 tbsp. chopped parsley
1 tbsp. chopped gherkins
salt and pepper
1/4 pint mayonnaise
Procedure:
1. Cut eggs in half. Remove yolks.

2. Put yolks in bowl and mash.
3. Add chopped parsley, gherkins and seasonings.
4. Mix with mayonnaise and refill whites.
Variations: Place on crisp toast or thinly sliced bread.
Devils on a Horse back

8 large cooked prunes
4 rashers bacon
paprica pepper
4 slices thin buttered toast
Procedure:
1. Cut bacon in half and wrap around prunes.

2. Fasten with cocktail sticks.
3. Grill until bacon is crisp and brown.
4. Serve on toast, dust with pepper.
151
CANAPES
(Any hors d’ oeuvres that sits on a little piece of bread or cracker or
pastry)
How to M
How to Make
ake the Canape Base
Base
Method A
1. Cut the crust off the sides of the sandwich loaf and cut lengthwise
into 1/4 inch slices.
2. Spread each slice with a thin layer of butter. Chill in the refrigerator
for 30 minutes.
3. On each slice (1 1/2 inches wide rectangles) place any of the
following: shrimp halves, smoked salmons slices (thin), meat balls,
olives or cream cheese.
Method B
Spread with softened butter and cut out shapes with cookie or biscuit
center. Use the cutter to cut identical shapes of your choice. Place hors d’
oeuvres on top.
152
BARTENDING EQUIPMENT
1. Cocktail Shakers 2. Martini Pitcher
3. Jiggers 4. Swizzle Stick
5. Ice Bucket and Tongs 6. Martini Glass
7. Champagne Bucket
153
A CHINESE MEAL
A Chinese meal does not feature one main dish but a number of dishes
of equal importance. A formal banquet is served as a succession of courses
with pauses in between for drinking, conversation, and playing games which
explain how diners can partake ten or more courses.
At family meals or informal dining, all the dishes are placed on the
table at once. Each place setting includes a bowl of chopsticks and porcelain
spoon, cups for tea, and a small plate which doubles as a saucer under the
eating bowl and acts as a bone plate as well.
Rice is always the basis of the meal. Dessert is not a part of Chinese
meals for everyday eating but a special meal finished with a sweet concoction
such as almond jelly or fresh fruits.
THE MENU
Yin Wor Tong
(Bird's Nest Soup)
Wan Tou Niu Jou Tang Tsue Bai Kuo

(Beef with Peas) (Sweet and Sour Spare Ribs)
Chi Csu Chao Mien Chao Fan

(Chicken Chow-Mien) (Chinese Fried Rice)
Almond Jelly
YIN WOR TONG

(Bird's Nest Soup)
1 1/2 dried bird's nests
2 T. chicken meat
1 T. chopped ham
2 1/2 c. chicken stock
1/2 egg white

1 t. cornstarch
1 t. salt
1.2 t. monosodium glutamate
154
Soak the dried bird's nest in cold water overnight. Change water and
remove feathers with tweezers. Place the clean bird's nest in a bowl with 2 T.
water and steam for 1 hour.
CHAO FAN
(Chinese Fried Rice)
7 eggs
4 cups cold cooked white rice
1/2 c. bacon or ham, chopped
3 T. green peas, boiled
3 T. oil
1 pc. onion chopped
3 T. oil
salt to taste
Beat the eggs in a bowl, adding a pinch of salt. Heat oil and cook eggs
until done. Add rice and fry well, mixing eggs. Stir in bacon, green peas,
onions and salt. Mix well until done. Serve hot. Makes six servings.
CHI CSU CHAO MIEN

(Chicken Chow-Mien)
1 box spaghetti or 1/2 kilo pancit canton
1 large dried mushrooms
6 T. chicken meat fillets
1 T. wine
20 pcs. green peas
1/2 t. cornstarch
1/2 c. canned bamboo shoots, sliced
1/2 t. salt
1 T. soy sauce
1/3 c. chicken or meat stock
a dash of pepper
1/4 t. MSG
Boil noodles or spaghetti in boiling water until done. Soak dried

mushrooms in warm water and cut into strips. Slice chicken meat and mix
with wine and cornstarch. Heat oil. Fry mushrooms, bamboo shoots, and
chicken meat. Add salt, noodles, green peas, soy sauce, stock, pepper, and
MSG and sauté well. Serves six.
155
WAN TOU NIU JOU

(Beef with Peas)
1 kilo beef fillet

1/3 t. baking soda
1 t. sugar
a) 1 t. salt b) 1 t. cornstarch
1/2 t. cornstarch 1 T. water
1/2 T. soy sauce 1 T. sesame or salad oil 1/2 t. salt
2 T. water 1 1/2 cups peas
fresh ginger
Cut beef into bite-size slices. Marinate (a) for 30 minutes then add two
T. oil and mix well. Heat frying oil and deep fry beef for one minute. Drain.
Pound fresh ginger lightly then fry. Add (b) mixture and cook until thick.
Remove ginger and stir in beef. Mix well for one minute. Remove and serve
in a platter. Garnish with peas cooked for two minutes in two T. oil and 1/2
t. salt.
TANG TSUE BAI KUO

(Sweet and Sour Spare Ribs)
1 kilo beef fillet
a) 1/2 t. salt
1 T. soy sauce
2 T. sherry or any wine
5 T. cornstarch
b) 7 T. sugar
4 T. vinegar
1 1/2 T. soy sauce
1 T. cornstarch
oil for frying
Cut pork into serving pieces. Cook in boiling water for 5 minutes.
Wash and drain. Sprinkle (a) on all sides, coat with cornstarch and deep fry.
Drain.
Heat 4 T. oil in pan and add (b) cook and stir until thick, add pork and
mix well.
156
ALMOND JELLY
1 bar white gulaman 1/2 cup sugar
2 cups water 1/2 cup evaporated milk
1 t. almond extract 1 can lychees or fruit cocktail

Tear gulaman into pieces. Dissolve it in water by boiling and stirring
continuously. Add milk-sugar mixture to dissolved gulaman and flavor with
almond extract. Strain and pour into mold. Let it cool and cut into fine
cubes. Mix with canned lychees or fruit cocktail with syrup. Serve cold.
THE CHINESE BANQUET (LAUREATE)

In the Philippines the Chinese Banquet is popularly called the Chinese
Laureate, which literally means single out for special honor. Special occasions
such as weddings, baptismal, graduations, reunions, and even funerals call
for the Chinese Banquet. It is the most formal Chinese food service where
the serving of food is done one after another in succession. An element of
surprise and fun is enjoyed by those who partake of the feast. The sumptuous
feast starts with the serving of soup and after a succession of dishes the serving
of noodles signal the end of the banquet, topped off with a hot Chinese tea
and a hot towel napkin.
In a bewildering variety of Chinese menu, how does one choose food
for the Chinese Banquet? T.C.Lai, author of the book In The Chinese Table,
suggests that one should aim at a balance of tastes and texture as well as a
dietary variety of dishes such as the following:
1. Begin with a dish which is delicate in taste and texture which will
whet the appetite.
2. A light second course is followed by a thick soup.
3. Something more substantial is served such as fried chicken or
roast duck.
4. A fresh steamed fish is served after this.
5. Winding up or served last is fried noodles.

6. White or fried rice may be served before or after the meat dishes.
7. Dessert is in the form of Almond Jelly.
157
Here is a menu with suggested dishes conforming to the Chinese

Banquet standard:
THE MENU
— Yue Chi Tong — Shark Fin Soup

— Gai Choy Chow Har Kau — Stir-Fried Fresh Shrimp with Mustard
Cabbage
— Ho Lan Dau Chow Dai Tze — Scallops with Snow Peas
— Par Say Saw (Chap Choy) — Mixed Braised Vegetables
— Gwoo Lo Yook — Crisp Fried Pork with Sweet Sour Sauce
— Sze Chuen Jargai — Fried Chicken Szechwan Style
— Buck Ging Ngap — Peking Duck
— Sjeeju Ngau Yook — Beef in Black Bean Sauce
— Ho Nan Jum Choa Yue — Boiled Whole Snapper, Honan Style

— Chow Fan — Fried Rice
— Jahp Wui Chow Min — Braised Noodles
SUGGESTED CHINESE RECIPES

(Adapted from C. Solomon's Asian Cookbook)
Yue Chi Tong — Shark Fin Soup
1 can Shark's Fin

6 cups chicken stock, chilled and defatted
1 cup chopped cooked chicken
2 tbsp. light soy sauce
salt to taste
2 tbsp. Chinese wine or dry Sherry
1 tbsp. cold water
1 tbsp. corn flour
2 egg whites slightly beaten
6 spring onions, finely chopped
158
Proce dure:
Proce d ure:
1. Combine shark’s fin and chicken stock. Bring to a boil.

2. Add chopped chicken meat, soy sauce, and wine. Add salt to taste.
3. Mix corn flour smoothly with cold water, stir into simmering soup
until it boils and thickens very slightly.
4. Add egg whites to the soup, stirring with chopsticks so that it sets
in smell shreds.
5. Remove soup from heat, pour into tureen, sprinkle spring onions
and serve.
Gai Choy Chow Har Kau – Stir Fried Fresh

Fresh Sh
Shrimps with M
rimps with Mustard Cabbage
ustard Cabbage
250 gm. large raw prawns

1 Chinese mustard cabbage
2 tbsp. peanut oil
1 clove garlic, crushed
1/2 tsp. finely grated fresh ginger
3 tbsp. water

1 tbsp. chinese wine or dry sherry
1/4 tsp. five spice Powder
1/2 tsp. salt
1 1/2 tsp. corn f lour dissolved in 1 tbsp. cold water
Procedure:
1. Shell and de-vein prawn.

2. Cut mustard cabbage into bite-size pieces.
3. Heat oil and sauté garlic, ginger, prawns and mustard cabbage for
2 minutes, stirring constantly.
4. Add water mixed with soy sauce, wine and seasonings. Cover and
simmer for 5 minutes.
5. Add corn flour mixture and stir until sauce boils and thickens.
6. Serve at once with white rice or noodles.
159
Ho Lan Dau Chow Dai Tze – Scallops with Snow Peas

250 gm. scallops
2 leeks
125 gm. snow peas
2 tbsp. peanut oil
2 tsp. corn flour
1/4 cup water
1 tsp. light sauce
1/2 tsp. salt
Procedure:
1. Wash and dry scallops to get rid of sand and grit.
2. Wash leeks thoroughly and cut white parts into thin diagonal
slices.
3. Remove strings from snow peas.
4. Heat oil. Sauté leeks and ginger for 1 minute over medium heat.
Add scallops and fry on high heat.
5. Add snow peas and toss with other ingredients.
6. Add corn flour mixed with water and soy sauce. Stir until
thickened.
7. Serve immediately.
Par Say Saw (R.P.'s Chap Choy) — Mixed Braised Vegetables
750 gm. vegetable mixture or combination of Chinese cabbage,

cauliflower, beans, leeks, carrots, young corn cobs
2 tbsp. peanut oil
1 large clove garlic, crushed
1 tsp. grated fresh ginger
1/2 cup stock or hot water
1 tbsp. oyster sauce
2 tsp. light soy sauce
1/2 tsp. salt
2 tsp. corn flour mixed with 1 tbsp. cold water
160
Procedure:
1. Trim and sliced vegetables to bite-sized pieces.

2. Heat oil in a wok. Sauté garlic, ginger and vegetables for 2 minutes.
3. Add hot water or stock and season with salt. Simmer for 4 minutes.
4. Push vegetables to side of wok, add corn flour mixture, stir until
thick.
5. Toss vegetables in sauce and serve immediately.
Gwoo Lo Yook — Fried Pork with Sweet Sour Sauce

500 gm. (lb.) pork fillet, cut into 1 inch squares
1 tbsp. Chinese wine
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. five spice powder
1 cup plain flour
1/4 cup warm water
l tsp. Peanut oil
1 egg white
extra oil for frying
Procedure:
1. Mix pork with soy sauce, wine, salt, pepper and five spice powder.
Refrigerate.
2. Mix flour and warm water to a smooth batter. Stir in oil and let
stand for 30 minutes.
3. Beat egg white until stiff and fold in.
4. Dip pieces of pork in batter and deep fry over medium heat until
pork is cooked and batter golden. Set aside.
5. Prepare sauce.
161
Sweet and Sour Sauce

1 tbsp. Chinese wine or dry sherry
3 tbsp. tomato sugar
2 tbsp. white sugar
3/4 cup water
1 tbsp. corn flour, dissolved in 1 tbsp. water
2 tbsp. peanut oil
1/4 finely grated fresh ginger
1/2 cup, sliced water chestnuts
1 red capsicum (bell pepper), diced
3 tbsp. green peas
Procedure:
1. Combine soy sauce, wine, tomato sauce, vinegar, sugar and water.
Stir thoroughly.
2. Simmer mixture and add dissolved corn flour stirring constantly
until cooked.
3. Fry garlic, ginger, chestnuts then bell pepper then add these to sauce.
4. Remove from heat and pour hot sauce over fried pork.
5. Serve immediately with white rice or noodles.
Sze Chuen Jargai — Fried Chicken Szechwan Style

500 gm. (1lb.) Chicken breasts
4 tbsp. cornflour
1 tsp. salt
1/2 tsp. five spice powder
Stock mixture:
1/2 cup chicken stock
2 tsp. sugar
1/2 tsp. sesame oil
1 tsp. vinegar
2 tsp. Chinese wine
1/2 tsp. ground black pepper
2 tbsp. corn flour dissolved in 1 tbsp. cold water
162
Seasoning:
1/2 cup oil for frying
5 dried chilies, seeded
2 cloves garlic, finely chopped
2 tsp. finely chopped fresh ginger
4 spring onions, chopped 2-inch length
Procedure:
1. Bone chicken breast and cut meat into bite-size pieces.

2. Mix cornflour, salt, spice powder and toss chicken pieces in the
mixture. Dust off excess cornflour.
3. Fry chicken in hot oil or high heat. Drain on absorbent paper.
4. Fry garlic, chilies and ginger until golden brown. Add spring
onions.
5. Add stock mixture and bring to a boil until it thickens, stirring
constantly.
6. Add chicken and toss. Serve hot.
Buck Ging Ngap — Peking Duck

1 1/2 1b. (2.5 kg) roasting duck
2 tbsp. salt
1/3 cup vodka
3 tbsp. honey
3 cups water
6 slices fresh ginger
pinch red coloring powder (optional)
Procedure:
1. Wash duck, drain well and dry thoroughly with paper towels inside
and out.
2. Rub salt inside body cavity and put duck in a large plate.
3. Spoon vodka and rub all over the duck. Leave for 4 hours turning
bird from time to time so all skin is in contact with vodka.
4. Dissolve honey in water and add tiniest pinch of red coloring
powder. Rub all over on skin of the duck.
163
5. Truss the duck, tie a string around the neck, then hang duck in
front of electric fan, for at least 4 hours.
6. Roast duck in a moderately hot oven 190°C (375°F). Put it in a
roasting pan with hot water in it. Duck must be above water. Cook
for 30 minutes. Then lower heat to 150°C (300°F).
7. Turn heat to original temperature, roasting until skin is crisp and
brown all over and duck is tender. The duck is carved at the table,
the skin cut in tiny pieces and serve separately.
Sleeju Ngau Yook — Beef in Black Bean Sauce

500 gm. (1lb.) lean rump or fillet steak, cut into paper-thin slices
1 1/2 tbsp. canned salted black beans
1 tbsp. dark soy sauce
1/4 cup water or stock
1 tsp. sugar
1 tsp. corn flour
2 tsp. cold water

2 tbsp. peanut oil
1 tsp. sesame oil
2 cloves garlic, crushed
Procedure:
1. Combine black beans with soy sauce, water and sugar.

2. Fry beef in oil over high heat, stirring constantly until beef losses
its redness. Add garlic and toss for a few minutes, then add bean
mixture.
3. Bring mixture into a boil, lower heat, cover and simmer for no
more than 5 minutes.
4. Mix corn flour with cold water. Stir in and cook until clear and
thick.
5. Serve immediately with white rice.
164
Ho Nan Jum Choa Yue — Boiled Whole Snapper, Honan Style

750 (1 1/2 lbs.) fresh snapper or other whole white fish
2 tsp. salt
2 tbsp. peanut oil
1 tbsp. finely grated fresh ginger
2 tsp. sesame oil
Procedure:
1. Scale, clean, and wash fish. Trim spines and fins but leave head
and tail on.
2. Bring to a boil enough water in wok or frying pan to cover fish.
Add salt.
3. Add fish when water boils, cover and reduce heat. Cook for 5-7
minutes.
4. Remove fish and drain well before putting it on a serving tray.
5. Sauté ginger and spring onions until soft but not brown. Add
sesame oil and soy sauce.
6. Spoon the sauce all over the fish and serve.
Chow Fan — Fried Rice

2 tbsp. peanut oil
3-4 cups cold cooked rice
1 tbsp. mushroom soy sauce
6 spring onion, sliced diagonally
Procedure:
1. Heat oil in wok until hot.

2. Add rice and stir fry until grain are all separate and lightly colored.
3. Sprinkle with sauces and toss to mix evenly.
4. Add sliced spring onions, toss over heat for 1 minute longer. Serve
hot.
165
Note: Variation of Recipe

Add one or more of the following ingredients (which should be fried
before combining with rice): chopped ham or bacon, chopped cooked
pork, cooked small prawns, shelled, beaten eggs, cooked green peas.
Jahp Wui Chow Mien — Braised Noodles

6 bundles (1 lb.) fine egg noodles
peanut oil for frying
1/2 finely grated fresh ginger
1 gm. sliced barbecued pork

1 cup diced cooked chicken
1/2 sliced abalone
1 cup sliced white Chinese cabbage
1 cup bean sprouts, washed and drained
8 spring onions, cut to 2-inch length
1/2 cup light stock or water
2 tbsp. corn flour dissolved in 2 tbsp. cold water
Procedure:
1. Soak noodles for 20 minutes in hot water, drain, then cook in

boiling water for 15 minutes or until tender. Set aside.
2. Heat oil and sauté garlic and ginger. Add pork, chicken, abalone,
cabbage bean sprouts, spring onions and bamboo shoots.
3. Stir fry until heated thoroughly. Push ingredients to side of wok.
4. Add stock and soy sauce, bring to a boil.
5. Stir cornflour mixed smoothly with cold water. Stir until it boils
and thicken.
6. Mix in meat and vegetables, and serve immediately over cooked
noodles.
166
THE FRENCH CUISINE

Bread is to the French as rice is to the Asians. It is usually eaten during
three daily meals in France. Meat, poultry, seafoods, and vegetable dishes
are usually served as main courses. The French meal is usually with wine,
cheese, bread and fruits. Desserts are also served as light refreshing finalé to
a series of substantial courses.
The main meal of the day is taken at midday, with varied courses to
offer. Plates and silver are always changed in between courses to avoid mixing
different flavors.
It is a fact that France has the world's greatest cuisine. France produces
a remarkable variety of the choicest foods and the world's finest wines. It also
has an abundance of great chefs or talented cooks. The French simply care
more about their food than other people do.
THE MENU
Cream of Scallops Beef Bourguigonne
(Clam Soup) French Bread
Paullette de Fromage Cheese and Fruits

(Chicken Supreme) Red and White Wine
CREAM OF SCALLOPS
(Clam Soup)
2 1/2 cups clam juice or broth 1/4 t. celery salt
1/4 kilo scallops 1 T. butter
2 egg yolks 1/2 t. Worcestershire sauce
1 cup cream 1/2 t. dry mustard
1/4 t. garlic salt chopped parsley
Heat clam juice, butter, Worcestershire sauce, dry mustard, garlic salt,
and celery salt in a pan. When it starts boiling, add cut-up scallops and
simmer gently for about three minutes. Beat eggyolks with cream and stir
amixture
little ofinto
hot the
clam juice
pan. into stirring
Cook, it. Thencontinuously
gradually stirfor
a little of the hot
one minute or clam
until
soup is slightly thickened. Garnish with chopped parsley. Serve hot.
167
PAULETTE DE FROMAGE
(Chicken Supreme)
4 pieces deboned chicken breasts cut into halves
1 box cheese cut into strips
pieces of thinly sliced butter
1/4 kilo ham strips
1/2 cup bread crumbs
1/2 cup flour
4 eggs beaten
Season chicken breast with salt and pepper. Stuff with strips of cheese,
butter, and ham. Pat or roll to close. Dredge in flour and dip in beaten eggs.
Fry in deep fat until golden brown. Serve with vegetables (cucumber, tomatoes,
lettuce) and pineapple slices as garnish.
BEEF BOURGUIGNONNE
1 kilo beef sirloin cut into 1 1/2-inch cubes
3 T. butter
1 cup mushrooms, quartered
2 green peppers cut into 2-inch pieces
1/4 cup chopped green onions
1 T. flour
2/3 c. red cooking wine

1 t. salt
6 pieces whole onions (small)
Cook meat in 2 T. butter in a baking dish in 400° oven for 30 minutes
or until well browned. Sauté mushrooms, green pepper, and onions in
butter in a small skillet. Stir in flour. Add wine and salt. Cook until mixture
thickens. Remove meat from oven. Pour mixture and onions over meat.
Cover and return to oven. Bake for another 30 minutes. Serve hot with
French bread.
168
THE FRENCH COOKING STYLE

French Cuisine encompasses a wide range of cooking styles known as
Gourmet-Elegant such as:
1. Haute Cusine — or Classic Cuisine, is the oldest form of cooking.
Based on five sauces, Haute Cuisine is carefully planned, cooked
to perfection, presented with utmost care. It is served in relatively
small portions in order to appreciate the flavor and presentation
of food.
2. Nouvelle Cuisine — is a more contemporary version of Haute
Cuisine, with light sauce and simple presentation. Started in the
1970's, Nouvelle Cuisine often includes exotic ingredients.
3. Cuisine Bourgeoise — or Provincial Cooking is high quality home
cooking which relies on local ingredients and simple recipes.
This type of cooking is also meticulously planned, prepared and
presented.
THE MENU
French Onion Soup

Chicken Cordon Bleu
Salad Nicoise
Fruit Brulee
French Onion Soup

1 1/2 cup yellow onions, sliced thinly
1 1/2 red onions, sliced thinly
3 tbsp. butter
6 1/4 cup beef broth
1 1/2 tbsp. Worcestershire sauce
6 slices French Bread

Parmesan Cheese, grated
169
Procedure:
1. Combine onions and butter in a pot, and cook in medium heat,

stirring constantly.
2. Add butter and Worcestershire sauce to onions and mix well. Boil
in high heat. Reduce heat, cover and simmer for 23-30 minutes.
3. Pre-heat oven to 350 degrees. Arrange bread slices in single layer
in baking sheet lined with foil. Toast bread 5-10 minutes until
light brown and crisp.
4. Place one slice of bread at the bottom of each soup bowl. Top with
grated cheese and spoon soup to full top. Cheese should melt.
Chicken Cordon Blue

1 1/2 lb. chicken breast
6 slices ham
6 slices Swiss Cheese
1/2 cup flour
3/4 tsp. pepper
1/2 cup egg, beaten slightly
34 cup bread crumbs
1/4 Parmesan Cheese
Procedure:
1. Pound chicken breast on flat surface until thin.
2. Place 1 slice of ham on each chicken breasts. Top with one slice
of Cheese.
3. Fold sides of chicken and roll up. Secure with wooden toothpick.
4. Combine flour and pepper in a shallow baking dish and mix well.
5. Pour eggs, bread crumbs and Parmesan Cheese, and mix well.
6. Roll chicken in flour to coat well.
7. Cook chicken in skillet turning occasionally for 25-30 minutes
until cooked. Remove toothpick before serving. Serves 6.
170
Salad Nicoise
24 frozen green beans, thawed and drained
1 small red bell pepper, sliced thin
1 small green pepper, sliced thin
1 1/2 cups chopped celery
3 medium red potatoes, cooked and sliced
1 1/2 cups cherry tomatoes
14 oz. tuna flakes
2 tbsp. sliced black olives
1 medium red onion, sliced thin
2 tbsp. chopped green onions
2 tsp.cup
3/4 dried
redbasil
wine vinegar salad dressing (Vinaigrette)
Procedure:
1. Arrange green beans, red and green pepper slices, celery, sliced
potatoes and cherry tomatoes in platter.
2. Alternate vegetables on platter to fill center
3. Flake tuna over vegetables, top with sliced olives, red onion, basil
4. and
Servegreen
with onions.
wine vinaigrette-salad dressing. Serves 6.
Fruit Brulee
1/2 cup seedless grapes
1/2 cup sliced strawberries
1/2 cup sliced peaches
1/2 cup raspberries
1 cup sour cream
1 tsp. vanilla
1 cup light brown sugar, caramelized
cracked ice
Procedure:
1. Fill glass pie with fruits.
2. Combine sour cream, vanilla and mix until blended.

3. Cover fruit with sour cream mixture.
4. Refrigerate several hours until chilled.
5. Sprinkle caramelized sugar. Serves 4.
171
GUTES ESSEN IN GERMANY

In German tradition, there are five meals a day, namely: (1) Breakfast
or Frubstuck ; (2) Second breakfast or Zveites Frubstuck ; (3) Mittagesen or the
Midday dinner and the main hot meal of the day; (4) Kaffee , a social snack
in the late afternoon; and (5) a light supper called abenbrot .
Bread has always been the basic food of the Germans. At present more
than 200 different kinds of bread are produced in West Germany alone.
Popular ones among these are the rolls, dark bread, white bread, picture bread,
and salt sticks. Moreover, the richest, most beautiful pastries are concocted
in Germany. German pastries are not made for eating alone but they serve
as ceremonial and sentimental gifts. Of all the German ways of preparing
food, baking has always been the most interesting.
Beer drinking is one of Germany's oldest and best known customs.
German beers are generally distinguished as dark or light and come in sweet,
bitter, weak and strong, top and bottom fermented varieties.
Potato is the king of German vegetables. Mashed, sliced or diced,
pureed, baked or turned into flour, potatoes are made by the Germans
into an incredible variety of dishes. Cabbage is another popular vegetable
in Germany. It is cooked and seasoned not only as an accompaniment to
most dishes but also as an added combination with other foods. Sauerkraut
or fermented cabbage is the star of German cuisine. Sausages also come
in hundreds of varieties and it is no wonder why most people think of the
German cuisine as an endless succession of sauerkraut and sausages downed
with beer.
The braten or roast is Germany's national dish. Braten may be a roast
pork, the most popular, or beef or veal — the most elegant. The last two may
be larded with bacon. Eintopf is a popular one-pot dish whereby fish, bacon
or other meat is combined with vegetables, potatoes, rice or dumplings and
slowly simmered for a long time. Indeed, the German cuisine can boast of
gutes essen or "good eating."
172
THE MENU
Lentil Soup
Minute Sauerbraten
German Potato Salad

Pineapple Sauerkraut
Beer
Honey Cake
LENTIL SOUP
1/2 kilo dried lentils
6 cups water
1/4 kilo bacon
1 leek, finely chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
1 medium-sized onion, finely chopped
frankfurters sliced into 1/4-inch rounds
1 T. flour
Wash the lentils in cold running water. Boil water over high heat before
adding lentils, a piece of bacon, chopped leek, carrot and celery. Cover and
simmer for 30 minutes.
Melt remaining bacon fat in a frying pan. Add chopped onions and
cook until soft and wilted. Sprinkle flour and stir constantly until flour turns
golden brown. Ladle about six T. of the lentil soup and mix vigorously with
a whisk until the mixture is smooth and thick. Add remaining lentils and
stir together. Simmer until done. Season with salt and pepper.
173
GERMAN POTATO SALAD

5 slices bacon
1 small onion, chopped
2 T. flour
2/3 cup white vinegar
1 1/3 cups water
1/4 cup sugar
1 t. salt
dash of pepper
6 cups sliced cooked potatoes
Fry bacon until crisp. Reserve 2-3 tablespoons dripping. Crumble
bacon. Sauté onion in bacon drippings until tender. Blend in flour slowly;
then stir in vinegar and water. Cook until mixture boils and thickens slightly.
Add sugar, salt, and pepper. Simmer for 10 minutes. Lay potatoes, bacon,
and sauce in a double boiler. Keep warm over hot water for 6 to 8 hours, to
allow flavors to blend. Serve warm.
MINUTE SAUERBRATEN
4 cubed beef steaks
2 T. butter
salt
pepper
2 T. chopped onion
1 c. water
1 package gravy mix

2 T. vinegar
2 t. brown sugar
Brown meat on both sides with butter in a skillet. Season with salt and
pepper. Remove to heated platter. Add onion and cook until tender. Stir in
water, gravy mix, vinegar and brown sugar. Cook over medium heat, stirring
constantly, until mixture boils Add meat and cover. Simmer for 10 to 15
minutes, until meat is tender.
174
HONEY CAKE
2 cups all-purpose flour (sifted)
2 1/2 t. baking powder
1/2 t. salt
1/4 t. ginger powder
1/4 t. mace
1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup honey
1 t. almond extract
3/4 cup milk
1 cup whipped heavy cream
Sift flour with baking powder, salt, ginger, and mace. Cream butter
and add sugar gradually. Beat until light and fluffy. Add eggs, honey, and
almond extract alternately with flour. Pour in a greased pan and bake at 350°
for 30-35 minutes. Top with Honey-Nut Topping and broil until bubbly and
golden brown. Cool before removing from pan. Frost sides with cream.
Honey-Nut Topping:
1/2 cup finely chopped walnuts
1/3 cup honey
1/4 cup firmly packed brown sugar
1/2 cinnamon
Combine ingredients; mix well. Spread on cake. Broil until golden
brown for 2 to 4 minutes.
PINEAPPLE SAUERKRAUT
1 can sauerkraut (fermented cabbage)
1 can pineapple tidbits
1 can pineapple juice

Drain the sauerkraut. Mix it with the pineapple juice and bring to boil
in a saucepan. Simmer for 10 minutes. Stir in the pineapple tidbits. Serve
on a large plate.
175
AN INDONESIAN DELIGHT

The cooking methods used by the Indonesians are very much like
the Filipino way of cooking which includes boiling, frying, steaming and
barbecue broiling. Steamed rice serves as the basis for the meals with two
or more main
cucumber, dishes.
steamed The menu
tender papayaalways
leavesincludes a vegetable
and other salad made
green vegetables of
tossed
in a peanut sauce dressing. Kropeck is another mainstay in the meal. Fresh
fruits are usually served for dessert. All the dishes are offered at the same
time and placed in the dining table all together.
THE MENU
Soto Ayam
(Chicken Soup)
Gado-Gado
(Vegetable Salad)
Sate Ayam
(Chicken Barbeque)
Nasih Puti
(Plain Steamed Rice)
Rendang Daging
(Dry Fried Beef Curry)
Rambutan or any fresh fruit
RENDANG DAGING
(Dry-Fried Beef Curry)
1 kilo beef steak
2 pcs. onions, chopped
6 gloves garlic
1 T. chopped fresh ginger
3 red chilies, seeded
2 cups thick coconut milk
a dash of coriander
salt to taste
2 t. chili powder
1/2 c. tamarind liquid
2 t. sugar
176
Cut beef into one-inch strips. Cut onions, ginger, and chilies in blender
with half-cup of cocomilk. Bring to a boil in a saucepan with all remaining
ingredients except tamarind liquid and sugar. Mix well with the meat and
cook uncovered until gravy is thick, stirring occasionally. Cook until gravy is
dry. When oil separates from the rest, add sugar and stir constantly. Allow
meat to fry in the oily gravy. Add sugar and stir constantly until it is dark
brown.
SOTO AYAM
(Chicken Soup)
1 chicken, cut into serving pieces
2 t. salt
few whole pepper corns
1 stalk celery
1 small onion
2 slices fresh ginger, bruised
2 cloves garlic, bruised
1/4 kilo noodles
1 1/2 cups fresh bean sprouts
Garnish:
2 hard-boiled eggs, chopped
2 or 3 spring onions, finely chopped
Boil chicken in a saucepan with enough water to cover. Add salt, pepper
corn, celery, onion, ginger, and garlic. Boil, then simmer for 35 minutes.
Cool and strain broth. Flake chicken and cut into small pieces. Add noodles
to strained broth and season it to taste. Put bean sprouts into soup tureen
and pour the boiling broth over. Garnish top with chopped eggs and spring
onions. Serve at once.
GADO-GADO
(Vegetable Salad)
3 potatoes (boiled and diced)
1/4 k. bean sprouts
3 carrots
1 green cucumber
small bunch kangkong
tender papaya leaves
177
Steam or blanch papaya leaves, kangkong , carrots and bean sprouts.

Dice cucumber into uniform pieces. Mix all ingredients and toss together in
peanut sauce.
Peanut Sauce:
6 T. peanut butter
1/2 t. patis or fish sauce
1 c. cocomilk (first extraction)
2 T. soy sauce
1 t. garlic (crushed)
salt and sugar to taste
lemon juice to taste

Put peanut butter and cocomilk and heat gently until mixed. Remove
from heat and add all other ingredients.
SATE AYAM
(Chicken Barbeque)
1 k. chicken breasts
1/4 c. soy sauce
1/4 c. brown sugar
2 pcs. red chili
2 medium onions, chopped
2 t. chopped ginger
2 T. lemon juice
1 1/2 t. salt
2 T. sesame oil
1/4 c. cocomilk
Debone chicken and remove skin. Cut into cubes and marinate for
one hour or overnight in a marinade of chilies, onions, ginger, lemon juice,
salt, oil, soy sauce, and sugar. Arrange chicken meat in skewers or bamboo
sticks (barbecue sticks). Broil until done or when chicken is crisp and brown.
Brush with extra oil during broiling.
Pour remaining marinade into a small saucepan, add coconut milk and
simmer over low heat until smooth and thickened. Stir continuously. Serve
with the taste.
178
AN INDONESIAN DELIGHT
THE MENU
Nasi Goreng (Fried Rice)
Ikan Panggang (Grilled or Baked Fish in Spices)
Rendang Kambing (Lamb Curry)
Krupuk Emping (Fried Melingo Nut Wafers)
Cucumber Relish
Nasi Goreng (Fried Rice)
4 cups cooked rice, cooled

500 g. medium-sized prawns
2 chicken thighs, fillet
2 eggs
3 tbsp. peanut oil
1 large carrot, cut into fine julienne strips
1 tsp. Sambal olek
1 tbsp. dark soy sauce
4 spring onions, sliced diagonally
red capsicum, cut into strips
Procedure:
1. Peel and devein prawns. Slice chicken fillets into thin strips.
2. Beat eggs until blended and cook over low heat into omellette.
Roll it up and slice thinly.
3. Heat oil in frying pan, stir-fry prawns, chicken, carrots and garlic
until lightly browned.
4. Add sambal, soy sauce, rice and spring onions. Stir-fry until heated.
5. Garnish with sliced omellete, spring onions and red capsicum.

Serves 6.
179
Ikan Panggang (Grilled or Baked Fish with Spices)

2x 300 g. whole white fish
1 onion, chopped
1 tsp. chopped fresh ginger
1 tsp. chopped lemon rind
2 tsp. tamarind sauce
1 tsp. Light sauce
1 tbsp. peanut oil
Procedure:
1. Clean
of fish.fish and make diagonal cuts with sharp knife on each side
2. Mix garlic, onion, lemon rind, tamarind sauce, soy sauce and oil.
Grind or put in processor until mixture is smooth.
3. Spread mixture on both sides and inside of fish.
4. Wrap foil around the fish and secure firmly.
5. Place in baking dish and bake at 180 °C for 30 minutes or grill
until fish is just cooked.
Rendang Kambing (Lamb Curry)

1.5 kg leg of lamb, boned
1 tbsp. coriander seeds
2 tsp. black pepper
2 tsp. cardamon seeds
2 tsp. cummin seeds
6 whole cloves
1/2 cinnamon sticks, crumbled
2 tbsp. oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp. grated fresh ginger
stem of lemon grass (10 cm. long)

400 gm. canned tomatoes
2 cups water
1 cup coconut milk
180
Procedure:
1. Cut lamb into bite-size pieces. Grind coriander, peppercorn,
cardamon, cumin, cloves and cinnamon
2. Heat oil in pan, fry lamb until brown, then remove.
3. Stir-fry onion, garlic, ginger and lemon grass until tender. Add
spice mixture.
4. Return lamb to pan, add tomatoes, water and cocomilk. Bring to
a boil and reduce heat to low. Simmer uncovered, stirring often
for 1 1/2 hours or until lamb is tender.
5. For a spicy curry, add 1 to 4 chopped red chilies. Serves 6.
Krupuk Emping (Fried Melingo Nut Wafers)

Melingo nuts are flattened-out kernels, sold in packets, and need only
a few seconds deep frying in hot oil.
Procedure:
1. Make sure the oil is medium hot. Too hot oil will brown the
emping and they will taste bitter.
2. Drop only a few into the oil at a time, spooning the oil as they
cook, which should be less than a minute.
3. Lift them out quickly in a slotted spoon and drain on absorbent
paper.
4. Lightly sprinkle salt before serving as an accompaniment to a meal
or as a nibble with drinks.
Cucumber Relish
1 large cucumber
1 tbsp. palm sugar
2 tbsp. vinegar
1/2 tsp. salt
1 tbsp. chopped mint
Procedure:
1. Peel cucumber lengthwise, scoop out seeds. Thinly slice cucumber
crosswise.
2. Combine sugar, vinegar, salt and mint. Pour over cucumber.
3. Serve as accompaniment.
181
A TASTE OF JAPAN
Like all Asian countries, rice is the mainstay in many favorite Japanese
dishes. However, noodles of various kinds are now popularly used as substitute
for rice. Water or oil is a popular cooking medium.
Japanese meal is usually served using individual dishes in small servings.
Soup is served in covered bowls and chopsticks are used instead of silverware.
Noteworthy items in the menu consist of SASHIMI, a delicacy of raw
fish, TEMPURA, seafoods, and vegetables coated with thin batter and deep-
fried, SAKE or tea, WAKAME, a seaweed popular in soups and TOFU or
soybean curd.
The special quality of a Japanese meal may be attributed to its beautiful
presentation — the small quantities in which food is served so that one
appreciates the appearance, aroma, taste, and texture in a special way.
THE MENU
Serimono
(Clear Soup)
Fish Teriyaki
Shrimp Tempura
Plain Rice
Green Tea
SERIMONO
(Clear Soup)
1 1/2 t. soy sauce
salt to taste
Garnishes such as small
slices of carrots
piece of green onions (thinly sliced crosswise)

celery stalks (chopped)
strips or flakes of cooked chicken meat
182
Heat the broth with soy sauce and salt to taste, just to simmer. Serve in
small, individual bowls, each containing the garnishes. The soup is sipped
from the bowl and the garnishes may then be eaten with chopsticks.
FISH TERIYAKI
2 to 3 lbs. fish fillets (lapu-lapu or talakitok )
1 c. soy sauce
1/2 c. sugar
1/4 c. salad oil
2 t. grated fresh ginger root
1 clove garlic
1 T. sesame seed
In a bowl, combine soy sauce, sugar, oil, ginger, and garlic. Marinate
fillets in this mixture for several hours. Line a shallow baking pan with
aluminum foil. Arrange fillets in pan and broil for four minutes brushing
once or twice with salad oil. Turn, brush with more oil and sprinkle with
sesame seeds. Broil for three to five minutes more until fish flakes. Serve in
a bed of shredded lettuce. Makes six servings.
SHRIMP TEMPURA
1/2 kilo shrimps (shelled)
5 pcs. carrots
5 pcs. red/green pepper
4 medium onions
30 pcs. short barbecue (bamboo) sticks
Shell shrimps but leave tails on and devein. Cut carrots in thin diagonal
slices; pepper in short strips and onions in crosswise slices. String above
ingredients in short bamboo skewers, each piece containing two or three
pieces of shrimps alternately arranged with pepper, carrots, and onions.
Dip in batter made of:
2 eggs
3/4 c. unsifted flour

15 T. cold water
Fry each piece in deep hot fat until golden brown. To eat, dip each
piece in the sauce.
183
Tempura Sauce:
3 c. fish or meat stock
1 c. soy sauce
1 c. rice wine (sake) or sherry
Combine all ingredients in a pan and bring to a boil. Serve hot in little
individual bowls. Serves 6.
A TASTE OF JAPAN
THE MENU
Sushi
Sashimi (Raw Sliced Fish)
Yakitori (Chicken on Skewers)
Tofu Miso Soup
Teppan Yaki (Grilled Steak and Vegetables)
Sushi
1 cup short grain white rice
2 cups water
1 tbsp. Caster sugar
1 tsp. salt
2 tbsp. rice vinegar
125 gm. smoked salmon or fresh sashimi tuna
1 small cucumber, peeled
1/2 small avocado
4 sheets Nori (Sushi Mats)
Wasabi to taste
3 tbsp. pickled ginger or vegetable
Procedure:
1. Wash rice and cook in medium pan or in a rice cooker.

2. Add sugar, salt and vinegar to the rice, tossing with a wooden
spoon until well combined. Set aside.
184
3. Cut salmon into thin strips, cut cucumber and avocado into
matchsticks about 5 cm. (2 inches).
4. Place a sheet of Nori on a Sushi mat on a flat surface and spread
a quarter of rice about half of the Nori leaving a 2 cm. borders
around the remaining 3 sides.
5. Spread a very small amount of Wasabi down the center of rice.
6. Arrange a quarter of the fish, cucumber, avocado and ginger or
vegetables along top of Wasabi.
7. Using the mat or paper as a guide, roll the Nori up firmly from
the bottom enclosing the rice around the ingredients.
8. Press the Nori edges together to seal the roll.
9. Using a sharp knife, cut the roll into 1 inch rounds.
Yakitori (Chicken Kebabs)

1 kg. (2 lb.) chicken thigh fillets
1/2 cup Saki
3/4 cup Shoshoyu (Japanese soy sauce)
1/2 cup Mirin
2 tbsp. sugar
10 spring onions, cut diagonally into 2 cm. pieces
Procedure:
1. Soak 25 wooden skewers in water for 20 minutes. Drain and set

aside.
2. Cut the chicken thigh fillets into bite-sized pieces.
3. Combine the sake, shoshoyu, merin and sugar.
4. Thread the chicken pieces into the wooden skewer, alternately
with spring onion pieces.
5. Place the skewers on a foil-lined tray and cook under a preheated
grill, turning and brushing frequently with the sauce, until chicken
is cooked.
6. Serve immediately, garnished with a few spring onions.
185
Tofu Misu Soup

250 gm. Firm tofu
1 spring onion
4 cups water
1/2 cup dashi granules
100 gm. Miso
1 tbsp. Mirin
Procedure:
1. Cut Tofu into 1 cm. (1/2 inch) cubes. Slice the spring onions
diagonally into short lengths. Set aside.
2. Combine water and

Bring the mixture toDashi
a boil.in a small pan using a wooden spoon.
3. Combine Miso and Mirin in a small bowl, then add to the boiling
liquid.
4. Add the tofu cubes to the hot stack and heat for 5 minutes in
medium heat.
Sahshimi (Raw Sliced Fish)

500 gm. (1 lb.) fresh seafood such as tuna, salmon, ocean trout, snapper
or kingfish
1 carrot peeled, for garnish
1 Daiken, peeled for garnish
Shoshoyu (Japanese soy sauce)
Wasabi, for serving
Procedure:
1. Clean fish and use a very sharp knife to remove skin. Chill the
fish in the freezer until it is firm to be cut into thin, evenly-sized
slices about 5 mm. (1/4 inch) wide.
2. Use a zester to scrape carrot or daikin into thin strips. Use to
garnish the sashimi.
3. Arrange the prepared sahimi pieces and garnishes attractively on
a flat platter and serve immediately with a bowl of shoshoyu and
wasabi for mixing to taste for dipping.
Note: Sashimi should be prepared before serving. Be sure the fish used
for making sashimi is fresh and of the highest quality. Frozen fish
should not be used.
186
Teppan Yaki (Grilled Steak and Vegetables)

350 gm. steak fillet, partially frozen
4 small slender eggplants
100 gm. Fresh Shuitake mushrooms

100 gm. baby green beans
6 baby yellow or green squash
1 red or green capsicum
6 spring onions, outside layer removed
210 gm. can bamboo shoots, drained
1/4 cup light vegetable oil
soy and ginger dipping sauce
Procedure:
1. Slice the steak into very thin slices. Place the slices in a single layer
on a large serving platter. Season with plenty of salt and freshly
ground pepper. Set aside.
2. Prepare vegetables as follows:
Eggplants — trim the ends and cut into long very thin slices
Mushroom — trim
Beans — top and tail and cut into 7 cm. long (2 3/4 inches)
Squash — quarter or halve the squash
Capsicum — cut into thin strips about 7 cm. long

Bamboo shoot — trim and slice to similar sizes
3. Stir-fry the vegetables in very hot oil.
4. Quickly fry the meat, searing both sides.
5. Arrange all vegetables attractively in bundle in separate serving
plate. Dip in sauce before eating.
187
VIVA ESPANA!
The cooking of Spain is a blend of many ingredients. The blend is
complex at times but the ingredients are not disguised and never spiced to
alter basic simple tastes. One of the false accusations made about Spanish
cooking is that it is "hot" and highly spiced. In fact, Spaniards tend to shy
away from spicy foods — their cuisine uses very little spice.
Spain is noted for its cocido. This is a savory dish of vegetables, pork,
beef, ham, bone and chorizo, cooked in one setting but served traditionally
as three separate courses: first, the broth; second, the vegetables; and third,
the chunks of meat. Cocido is eaten with chunks of fresh crusty bread. There
are several regional variations of cocido.
The Spaniards have five official meals namely: (1) the desayuno or
breakfast; (2) almuerzo or lunch; (3) the comida at 2:30 p.m.; (4) the merienda
or snacks at 4:00 p.m.; and the (5) cena or supper. The final proof of the
Spanish appetite lies not in any of the formal meals he eats but in the snacks
he consumes between meals. However, the Spanish would not think of eating
without first seeing to it that those around them have already been fed.
THE MENU
Cocido Madrileño Paella
(Boiled Chicken, Meat and Vegetables)
Sangria
(Red Wine and Fruit Cup)
COCIDO MADRILEÑO
(Boiled Chicken, Meat and Vegetables)
1 fryer cut into serving pieces 6 pcs. chorizos
1/2 kilo beef brisket 1/2 kilo pork
1/4 kilo ham 1 cup chick peas
1 large onion 2 medium-sized carrots
2 medium-sized leeks 1 whole cabbage cut into 6 wedges
2 to 3 small potatoes peeled 3 t. finely chopped garlic
1 small bay leaf 1/2 t. ground pepper
6 c. water
188
Boil beef, pork, and chicken together in water. Skim the scum as it rises
to the surface of the boiling water. Lower heat and simmer for 1 1/2 hours.
Add ham, sausages, onion, carrots, leeks, pepper, potatoes, chickpeas and
cook covered for 30 minutes or until all the meat and vegetables are tender.
To serve,
chorizos aroundtransfer the meatthe
them. Remove andvegetables
chicken in a serving
from broth dish
and and place
arrange the
them
attractively on a platter. The broth is served alone as the first course. Makes
12 servings.
SANGRIA
(Red Wine and Fruit Cup)
1 bottle dry red wine
3 T. brandy
soda-water, chilled
ice cubes
1/2 lemon cut into 1/4 inch slices
1/2 orange cut into 1/4 inch slices
1/2 large apple cut into thin cubes
4 oz. sugar syrups
Put lemon, orange, apple, and syrup into a large jug. Pour in the wine
and brandy and stir with a long-handled spoon until well-mixed. Refrigerate
for at least an hour until thoroughly chilled. Just before serving, pour in
chilled soda water and serve at once in chilled wine glasses or fill glasses with
ice cubes before putting the sangria.
PAELLA
1 frying chicken, cut into serving pieces
3/4 cup olive oil
1 lb. slab bacon cut into 1-inch cubes
1 head garlic, peeled and chopped fine
2 big onions, sliced
1 can tomato puree
1 t. paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled and quartered
20 big clams, boiled in 5 cups water
5 cups water in which the clams were cooked
189
1/2 cup canned peas, drained

1 can sweet pepper
salt and pepper
Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil
until brown.
Add onion, then the bacon cubes and fried chicken. Add the tomato
puree, paprika, sweet pepper and the water in which the clams were cooked.
Add rice, allow to simmer until mixture is almost dry and the rice cooked.
Add crabs, clams and peas, and cover well. Continue cooking over low heat
until all the water has evaporated. Add salt and pepper to taste. Serve hot.
190
A TOUCH OF ITALY
Italy uses the European type of table services. Its cooking was the first
fully developed cuisine in Europe. Formal setting is used for special occasions
particularly in hotels where tourists flock.
Italian food always include a variety of fish for their soup and are known
for their pastas (noodle spaghetti, macaroni). Italian cooks have devised many
instruments for forming their basic dough into pastas of varying shapes and
widths. Italians are also rice eaters since Italy is the biggest producer of rice
in Europe.
The Italian cook has a wide spectrum of flavourings to choose from.
Italy is a country whose repertoire of herbs is large and of high quality. The
best olive oil in the world comes from Italy.
The average Italian family usually has a simple midday meal. Lunch is
the principal meal of the day. Soup always starts the meal followed by the main
dish of fish or meat usually accompanied by a vegetable. There is an abundant
serving of pasta with a generous tasty sauce. Cheese and fruit come last.
THE MENU
Zuppa di Uongole
(Clam Soup)
Lasagne Pollo alla Cacciatora
(Chicken Cacciatore)
Pizza
Ice Cream
ZUPPA DE UONGOLE
(Clam Soup)
2-dozen hard-shell clams 5 T. olive oil
1 t. finely chopped garlic 6 T. dry white wine
1 small can tomato spice 1 c. water
3 1/2 T. chopped parsley
Fry garlic in olive oil and add tomatoes in saucepan. Add wine and
bring to a boil. Reduce heat and simmer the sauce for 10 minutes.
Steam or boil clams until they open. Set aside. Strain clam broth and
mix it with the simmering tomato sauce. Cook for two minutes then pour
over the clams and sprinkle chopped parsley on top. Serve hot.
191
ITALIAN LASAGNE
Basic Noodle Dough or Pasta for Lasagne:
4 C. all-purpose flour sifted
1/2 t. salt
4 eggs
6 T. cold water
Mix flour and salt in a bowl. Make a well in the center. Add eggs, one
at a time, mixing slightly after each addition. Add water, gradually mixing to
make a stiff dough. Turn dough into lightly floured surface and knead until
smooth. Roll lightly 1/2 inch thick to form a rectangle about 12 inches long.
Cut dough lengthwise into strips of 1/2 to 3/4 inch wide.
Boil eight qts. of water in a large saucepot. Add 1/4 cup salt then the
noodles. Boil uncovered, rapidly for 15 minutes until tender. Drain in a colander.
Meat Filling:
4 T. cooking oil 1/2 kilo hamburger mix
4 pieces garlic, crushed 1/2 cup evaporated milk
1 green pepper, chopped 1/2 cup water
1 onion, minced 1/2 cup grated cheese
2 T. catsup 2 cans tomato sauce
salt and pepper to taste bay leaves
Sauté garlic, onions, and green pepper. Add hamburger mix and cook
until brown. Add tomato sauce, catsup, bay leaves and seasonings. Bring to
a boil. Lower heat and allow to simmer for 30 minutes. Add grated cheese
and cook until thickened.
Bechamel Sauce for Lasagne:

2 T. butter
1/2 cup evaporated milk
2 T. all-purpose flour
1 T. minced onion
1/2 t. salt
1/2 cup chicken broth
1/4 t. pepper
Melt butter, flour, pepper and salt, until smooth. Add milk and chicken
broth slowly, stirring continuously to avoid lumps. Stir in minced onion.
192
General
Gen eral Direction For Lasagne:
Place a thin layer of meat filling in a pyrex dish, followed by a thin layer
of Bechamel Sauce and a layer of pasta. Do this twice in the same order, the
last layer having the most meat sauce and Bechamel Sauce.
Bake in preheated oven at 350°F for 30 minutes until top is brown.
POLLO ALLA CACCIATORA

(Chicken Cacciatore)
1 fryer cut into serving pieces 1/4 c. flour
2 medium-sized onions 1/4 c. cornstarch
1 head garlic 1/2 t. white pepper
1 green pepper 1 t. salt

1 can tomato sauce 1 c. fat or oil
1 can mushrooms 1/2 t. powdered oregano
Dice onions and green pepper. Crush garlic. Coat each serving piece
of chicken in a mixture of flour, cornstarch, pepper and salt. Fry the chicken
in deep fat until golden brown. Set aside. Sauté garlic, onions and pepper in
a small amount of fat. Add fried chicken and mushrooms and simmer for
around two minutes. Add oregano before pouring tomato sauce and 1/4 c.
water. Simmer over low fire until chicken is tender. Serve piping hot.
PIZZA
2 c. flour A.P. 1 1/4 t. yeast
1/2 t. salt 1 T. oil
1/2 cup warm water 1 T. sugar
Soften yeast in water with sugar. Add flour to softened yeast and blend.
Knead dough until smooth. Let dough rise for one hour. Punch dough and
roll in pizza pan. Bake for 10 minutes (to pre-cook crust) at 350°. Spread
topping and bake until done.
Pizza Topping:
cold cuts or sardin 1 3/4 cups grated cheese
1 cup tomato sauce 1/2 cup red and green peppers
1/2 cup chopped onions 2 t. oregano
3 T. cooking oil
Sauté onion in oil until golden. Add tomato sauce, green pepper,
oregano, and red pepper. Spread on crust. Arrange cold cuts over sauce. Top
with grated cheese and bake at 450°C for 10 minutes.
193
PASTA DELIGHTS
Italy is always associated with Pasta Meals (Noodles, Spaghetti,
Macaroni). The Italians are expert in their basic dough preparation of pastas
in different shapes and widths. Some of their famous pastas are known as:
Canneloni — hollow tubes of pasta up to 2 inches long
Farfalle — bow-tie shaped pasta
Fasilli — cork screw-shaped pasta
Vermicelli — also known as Spaghetti-worm-like pasta
Ziti — very short tubular-shaped pasta
Macaroni — cured pasta with hollow cuts in forms of elbow, salad, cut
macaroni
Lasagne
Fettucini
Special Pasta Sauces include:
Alfredo — made with fresh cream, garlic and Parmesan Cheese
Clam Sauce — combination of clam broth, tomatoes and crushed red pepper
Genoveve — thick meat sauce flavored with garlic, tomatoes and herbs
Marinara — tomato sauce flavored with garlic and herbs
Neopolitan — tomato sauce blended with herbs, garlic, mushrooms and

bell pepper
Pesto — made from Olive oil, fresh basil, garlic, walnuts and fresh cream
Tips for cooking a well-done Pasta:
Pasta:
1. Follow manufacturers' tested cooking methods written on the

label.
2. Add 1 tsp. salt and 1 tsp. oil to the boiling water (use 6 cups water
for every 2 cups cut macaroni) to prevent sticking of noodles.
3. Gently lower the Pasta when the water is boiling vigorously, then
simmer with occasional stirring. Al Dente stage means that the
noodles are cooked yet firm and chewy.
194
SUGGESTED PASTA RECIPES

Spaghetti with Pesto
1 kilo Spaghetti or other long Pasta
2 tbsp. extra virgin olive oil
1 cup Pesto Sauce
1/3 cup freshly grated Parmesan cheese
Procedure:
1. Bring a large pot of water to a boil, salt it. Cook the pasta until
tender but firm.
2. Meanwhile, stir the olive oil into the Pesto to thin it a little. When
the pasta is almost done, thin the pesto further with pasta cooking
water until it has the consistency of heavy cream.
3. Toss the pasta with the pesto, top with grated cheese and serve.
Add grated cheese as desired.
Basic Pesto
2 cups fresh basil leaves, rinsed dried and blanched

1/2 clove garlic, crushed
2 tbsp. walnuts, lightly toasted in a dry skillet
1/2 cup extra virgin olive oil or more
1/2 cup freshly grated Parmesan or any hard cheese
Procedure:
1. Combine basil, salt, garlic, nuts and half of the oil in a blender
or processor.
2. Process and add the rest of the oil gradually.
3. Store in the refrigerator. Stir in the Cheese before serving.
Carbonara (White Spaghetti)

1 tbsp. olive oil 1 pack bacon cut into small bits
2 pcs egg yolks 1 tbsp. butter
1 cup cream 1 cup Parmesan cheese, grated
pinch of nutmeg salt and pepper
1 pack spaghetti noodles
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Procedure:
1. Combine the olive oil and bacon. Cook over medium heat until
bacon is crisp.
2. Cook the pasta as directed in the package. Drain and set aside.
3. Mix the rest of the ingredients together with a wire whisk and
simmer over low heat until the sauce thickens.
4. Pour over the pasta. Sprinkle bacon on top.
Pasta Primavera
4 ounces linguine
1/4 cup butter or margarine

1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 sliced green onion
1 clove garlic, minced
1 tsp. dried basil, crushed
1/2 teaspoon salt
1/4 tsp. pepper
1 1/2 cups sliced fresh mushrooms
1 6-ounce package green peas
1/4 cup dry white wine
Grated Parmesan Cheese

Procedure:
1. Cook linguine in boiling salted water until tender then drain.

2. Melt butter or margarine in a skillet. Stir in broccoli, carrot,
onion, garlic, basil, salt and pepper. Cook for seven minutes or
until tender.
3. Add mushroom and cook for 2 minutes until tender.

4. Stir in linguine. Toss and turn mixture into serving bowl.
5. Sprinkle Parmesan cheese atop and toss. Serve hot.
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Caesar Pasta Salad

10 ounces Angel Hair Pasta
1/2 cup chopped red onions
1/4 cup chopped red or green bell pepper
1/4 cup Parmesan cheese
2 tbsp. fresh parsley, snipped
8 oz. Caesar Salad dressing
1 head Romaine lettuce, shredded
1 small tomato, sliced
Procedure:
1. Prepare pasta according to package direction. Drain well and place

in a large bowl.
2. Add onion, bell pepper, Parmesan cheese and parsley to pasta and
mix lightly.
3. Pour salad dressing over mixture and toss until mixed.
4. Line serving platter with lettuce and spoon pasta salad over top.
5. Garnish with tomato slices and serve.
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SINGAPORE: MULTI-CULTURAL FOOD PARADISE

Singapore is a multi-cultural society made up of Chinese, Malays, Indians
and Eurasians. There is a wide variety of ethnic foods which make Singapore a
multi-cultural food paradise. Although the society is predominantly Chinese,
it has its own Nonya -style of cooking. Nonyas are straits born Chinese
women; the men are Babas and together they are known as Peranakan. The
most interesting food peculiar only to Singapore is the Nonya - style of food:
a mixture of Chinese ingredients and Malay spices cooked in a way that
is perfect mingling of two cultures. A wide variety of ethnic foods such as
Chinese, Malays and Indians are served during their ethnic festivities, which
has a special significance for each group.
The Chinese meal is usually served in crockery with Chinese designs.

The Chinese families eat rice using bowls and chopsticks. All the dishes are
served together with a big bowl of soup in the center. Chopsticks are used to
pick up bite-sized pieces of food. Chinese tea is usually served with the meal.
Desserts could be in the form of a sweet soup such as Red Bean soup.
Malay families serve food on plates and bowls. The dishes are served
all at once. Malays enjoy eating food off the plate using their finger, though
some prefer to use fork and spoon. There is a special water pot for rinsing
the fingers. Water or Air Bandong, a milky drink made of Rose Syrup and
sweetened condensed milk is served with food. Sweet Malay cakes are served
at the end of the meal. Most Malays are Muslims; they do not eat pork as it
is considered religiously uncleaned. Their food must be Halal which means
that the food has been prepared according to Islamic practices.
An Indian meal is served in stainless receptacles. They use either fork
or spoon or their hands to eat. All dishes are served at the same time. Those
who eat with their hands use the fingers to pick up the food. It is also common
to see Indians eating rice placed in Banana leaves. Drinks served are usually
water or fresh lime juice and desserts are usually in the form of sweet meats.
Most Indians are Hindus. Hindus do not eat beef as they consider the cow
a sacred animal. Some Hindus are vegetarian, others choose not to eat meat
on certain days of the week.
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THE MENU
Steamed Coconut Rice
Chili Crab
Laksa
Rojak
SUGGESTED RECIPES
Laksa (Mixed Seafoods)
500 gms (1 lb.) raw prawns
500 gm. (1 lb.) fish fillets or fish balls
1/4 teaspoon pepper
1 tsp. salt
125 gm. crabmeat, or 2 cooked crabs cut into pieces
5 Tbsp. oil
8 cups water (prawn stock)
2 tsp. salt
500 gm. (1 lb.) vermicelli
500 (1 lb.) fresh bean sprouts
1 large cucumber, peeled and coarsely grated
8 spring onions
1/2 cup fresh mint leaves
For soup:
2 medium onions, sliced
2 cloves garlic, chopped
2 tsp. finely grated lemon rind
2 tsp. lado powder
8 candlenuts, grated
6 dried chilies seeds removed
2 tsp. ground turmeric

4 tsp. ground coriander
2 tsp. sugar
2 1/2 tsp. salt to taste
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Procedure:
1. Soak the red chilies in hot water for 20 minutes.

2. Peel the prawns, retaining heads, shells, tails and legs. Place
peelings in pan and cook for 10 minutes. Stir in 1 cup of water.
When part of the water has evaporated, add another cup then
bring to boil. Add the remaining whole prawns until they turned
pink, remove and set aside.
3. Strain the stock and discard all the peelings. Simmer.
4. Place the ingredients for soup in a food processor until finely
chopped.
5. Heat the oil and cook the paste over low heat for about 8
minutes. Stir in the stock and coconut milk, bring to a boil
before adding prawn and fish ball slices.
6. In a separate pan cook the noodles, drain well and divide the
noodles equally in 4 soup bowls.
7. Ladle the hot soup over the noodles. Garnish with cucumber, bean
sprouts and mint leaves. Top each bowl with a cooked prawn.
Chili Crab
2 medium size fresh crab
1/2 cup peanut oil
2 tsp. finely grated fresh ginger
1/4 cup tomato sauce
1/4 cup chili sauce
1 Tbsp. sugar
1 Tbsp. light soy sauce
1 tsp. salt
Procedure:
1. Clean and wash crabs. Remove hard top shell, stomach bags and
fibrous tissues. Chop each crab into 4 pieces or 6 pieces, if large.
2. Heat oil and fry crab pieces until they change color. Turning them
on all sides until cooked. Remove and set aside.
3. Fry ginger, garlic and red chilies, stirring constantly until they are
cooked (but not brown).
200
4. Add the sauce, sugar, soy sauce and salt. Bring to a boil before
adding crabs.
5. Allow the crab to simmer for 8 minutes adding a little water.
6. Serve with white rice.
Rojak
1 large or 2 small cucumbers
1 small pineapple, not too ripe
3 fresh red or green chilies
Dressing:
3 tbsp. Chinese vinegar
2 tbsp. sugar
1 tsp. Sambal ulak or crushed fresh chilies
1 tsp. Dried shrimps paste
Procedure:
1. Peel cucumber, cut lengthwise, remove and cut into matchsticks
strips.
2. Cut pineapple into wedges or thin slices.
3. Seed chilies and cut into strips
4. Combine cucumber, pineapple and chilie in a bowl and sprinkle
lightly with salt.
5. Toss the dressing with pineapple juice.
Steamed Coconut Rice

500 g. (1 lb.) long grain white rice
1 1/2 cups coconut milk
1 teaspoon salt
Procedure:
1. Place a large sheet of baking paper in the base of a large bamboo
steamer.
2. Spread the rice in the base of the baking paper-lined bamboo
steamer.
3. Gently heat the coconut milk with salt in a pan. Add the steamed
rice, bring to a boil and stir well. Cover with a tight-fitting lid. Remove
from the heat and set aside for 45 minutes until coconut milk is
absorbed. The result is a chewy, light and delicately flavored rice.
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KOREAN SPECIALS: KIMCHI AND BARBECUES

In Korea, rice is served at every meal. At breakfast, it is sometimes
served as gruel, especialy for elderly people and children. Kimchi, the famous
Korean pickle based on Korean Cabbage, Chinese cabbage, celery cabbage,
appears on the table at every meal even breakfast.
Beef is the most popular meat in Korea. Pork and chicken are also used.
Beef is very thinly sliced and cut into bite-size pieces, kneaded well with a
marinade and left for 2-4 hours, so that it is tenderized and flavored. Korea
is famous for charcoal grilled or broil meals such as the well-known Korean
Barbecue. The Korean Marinade is one of the best in the world's cuisine
and has been commercially bottled for the world's market.
Silver chopsticks and spoons are used for Korean meals because silver
discolors in the presence of poison, so they are considered a safe way to eat.
The food is served and eaten from bowls, not plates. Everything is put on
the table at once: rice soup, fish, chicken, beef, hot sauce, vegetables and
kimchi. The meal ends with Korean fruits such as oranges, grapes, cherries,
plums and persimmons.
THE MENU
Barbecued Beef
Spareribs with Sesame Seeds
Potato Noodles (Korean Vermicelli) with vegetables
Kimchi
Korean Fruits in Season
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SUGGESTED KOREAN RECIPES
Korean Marinade
(Sufficient for marinating 500 gm. [1 lb.] beef)

1 tsp. finely chopped grated fresh ginger
1 tsp. finely chopped or crushed garlic
1 tsp. finely chopped spring onion
1 tsp. sesame oil
1-2 tsp. toasted, crushed sesame seeds
4 tsp. light soy sauce
2 tsp. honey or sugar
1/4 tsp. ground black pepper
Korean Barbecued Beef

500 gm. (1 lb.) sirloin steak
1/4 cup sesame seeds
1/2 cup shoshoyu (Japanese Soy sauce)
1 tbsp. sesame oil
1 tbsp. oil
Procedure:
1. Freeze the steak for 30 minutes to make it easy to slice firmly.
2. Deep
golden.fryGrind
the sesame
is food seed over or
processed low-heat for 3-4and
with mortar minutes
pestle. until
3. Slice the steak into thin strips cutting across the grain.
4. Combine meat, shoshoyu, garlic, spring onions and half the
crushed seeds in a bowl. Toss until the meat is well-coated with
sauce.
5. Combine the oils and brush some unto the cast iron grill pan or
barbeque plate.
6. Cook meat in batches searing each side for about 1 minute (Do
not overcook or the steak will be chewy).
7. Serve steak sprinkled with remaining crushed sesame seeds. Serve
with Kimchi.
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Kim Chi (Pickled Cabbage)

1 large chinese cabbage
1/2 cup rock salt
1/2 tsp. cayenne pepper
2 inch piece of fresh ginger, finely grated
3 tsp. chopped chilies
5 spring onions, chopped
1 tbsp. caster sugar
2 1/2 cups water
Procedure:
1. Cut cabbage into large bite-sized pieces. Layer cabbage pieces in
a bowl, sprinkling salt between each layer and on top.
2. Cover with dinner plate that will fit snugly and weigh the plate
down with cans.
3. Place bowl in refrigerator for 5 days.
4. Remove cabbage mixture and rinse well under running water.

Squeeze out excess water and combine or mix pepper, ginger,
chilies, spring onions, garlic and sugar. Place in sterilized jar and
seal with tight-fitting lid.
5. Refrigerate for 3-4 days before serving.
Spareribs with Sesame Seeds
1 kilo (2 lb.) pork spareribs, cut into 1 1/2 inch pieces

1 tbsp. sesame seeds
2 tbsp. oil
1 1/2 inch piece of ginger grated
2 tbsp. sugar
2 tbsp. rice wine
1 tbsp. shoshoyu (Japanese soy sauce)
1 1/4 cups hot water
2 tbsp. cornflour
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Procedure:
1. Trim the pork of excess fat and cut them into smaller pieces as
desired.
2. Dry fry the sesame seeds over low heat for 3-4 minutes until seeds
are golden. Remove and allow to cool.
3. Heat oil in heavy fry-pan and brown spareribs over high heat,
turning regularly until dark golden. Drain excess oil from fry-pan.
4. Add half of sesame seeds, spring onions, ginger, garlic, sugar, rice
wine, shoshoyu, sesame oil and water. Cover and simmer for 45-50
minutes, stirring occasionaly.
5. Mix cornflour with a little cold water into a smooth paste and add
to mixture, stirring constantly until mixture thickens. Sprinkle
with the remaining crushed sesame seeds.
Potato Noodles (Korean Vermicelli)

300 gm. dried Korean Vermicelli (potato Noodles)
30 gm. dried cloud-ear fungus
1/2 cup sesame oil

2 tbsp. vegetable oil
4 cm. piece of fresh ginger, grated
4 cm. piece of fresh ginger, grated
2 carrots cut into 4 cm. matchsticks

2 extra spring onions cut into 4 cm. pcs.
500 g. (1 lb.) baby bok choy, roughly chopped
1/4 shoshoyu (Japanese soy sauce)
2 tbsp. Mirin
1 tsp. Sesame seed
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Procedure:
1. Cook dried potato noodles in a large pan of boiling water for

about 5 minutes until noodles are translucent.
2. Drain and rinse thoroughly under cold running water until
noodles are cold. Roughly cut noodles with scissors into lengths
of about 15 cm. (6 inches) to make noodles easier to eat with a
chopsticks.
3. Pour and soak fungus in boiling water for 10 minutes. Drain and
chop.
4. Heat oil in a large, heavy wok and stir-fry garlic, ginger, carrots
and spring onion.
5. Add the noodles into spring onions, bok choy, sesame oil,
shoshoyu, merin and sugar. Toss well to coat noodles with the
sauce. Add fungus, cover and cook in low heat for 2 minutes.
6. Sprinkle with the sesame seeds. Serve immediately.
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APPENDIX A
KITCHEN EFFICIENCY
Kitchen efficiency can be achieved best when one has a working

knowledge of the equipment and utensils to be used, the food preparation
terms, plus the care and use of these equipment and utensils. Organizing of
the kitchen center depends on the classification of these items, such as their
frequency of use and the storage spaces intended for them. Organization into
well-equipped centers results in the simplification of work to be done in the
kitchen, shortening the time and reducing labor. Eventually all these lead to
kitchen efficiency.
SUGGESTED BASIC KITCHEN UTENSILS AND TOOLS

Cooking Utensils
tea kettle
saucepans, 2 qts., 3 qts., 4 qts.
1 native carajay or frying pan 10 inches
1 small skillet 6 to 7 inches
1 double boiler
1 large casserole
Oven Utensils
1 muffin pan 6 to 12 cups
1 pie pan — 9 inches
2 layer-cake pans — 8 x 1 1/2 inches
1 square cake pan 8 x 8 x 2 inches
1 tube pan 10 x 4 inches
1 loaf pan 8 1/2 x 2 1/2 inches
1 baking sheet
1 roasting pan with rack
Tools
1 paring knife 3 1/2 inches blade

1 large knife — 5 to 7 inches blade
2 or 3 mixing spoons
2 long-handed cooking spoons
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1 long-handed cooking fork

1 spatula
1 can opener
1 kneading board
2 chopping boards
1 rotary egg beater or whisk beater measuring spoons and cups
nest of mixing bowls
1 qt., 2 qts., 3 qts., 4 qts.
strainers or sieve
colander
SUGGESTED ADDITIONS
pressure cooker
meat grinder
juice extractor
pancake griddle
kitchen shears
electric mixer
dutch oven with cover
tongs for hot foods and ice cubes
1 dozen dish towels
4 pot holders
mallet
ice pick
EQUIPMENT FOR COOKING

ON TOP OF THE RANGE
1. Saucepan — has one long handle. Used to cook sauces, fruits, and
vegetables.
2. Saucepot — has handles on two sides.
3. Kettle — is larger than a saucepot.
4. Dutch oven — has a boil handle which extends from one side to
the other. It is used for making soups and stew and for canning.
5. Double boiler — used for low-heat cooking, reheating a small amount
of food.
208
6. Heavy skillet with a tight-fitting lid — used for long, slow cooking
such as stewing and simmering.
7. Skillet or frying pan — used for frying, sautéing and pan-broiling.
8. Kitchen fork — used for turning and lifting meat.
9. Egg turner — used to lift eggs from a skillet, with slots to allow the
excess fat to run off.
10. Pancake turner — used to turn pancakes, French toast, etc.
11. Pressure cooker — used to cook food quickly.
12. Tea kettle — used for heating water.
13. Coffee maker — for brewing ground coffee.

When selecting utensils for working on top of the range, consider:
1. The size — If the container is too small, the food may boil over; if
it is too large, the food may boil dry and burn.
2. The lid — It must be tight fitting
3. Shape — Utensils with straight sides require less heat and less space.
4. Bottom — A flat bottom uses less fuel.

5. Handle — This must be with the utensil so it will not turn over
when empty.
BAKING PANS AND OVEN DISHES

1. Round cake pan — used for making layer cakes (8 or 9 inches across
1/2).
2. Square cake pan — used for making a square layer cake (8 or 9"
across, 1 1/2 deep).
3. Oblong pan — 9 x 13" and 2 to 2 1/2" deep will accommodate the
amount of cake batter usually baked in 2 layers.
4. Loaf pan — used for baking loaf bread or loaf cake – nut bread,
pound cake, or fruit cake.
5. Tube cake pan — used for baking chiffon cake and angel food cake.
6. Muffin pans — with large, medium or small cups for baking
cupcakes, muffins, tarts or pastry cups (2" across).
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7. Cake sheet or baking sheet — has only one side to allow even browning
when baking biscuits or cookies. 1" or 2" smaller than the oven,
so that the heat can circulate and permit even baking.
8. Baking sheet or "jelly roll pan" — used for baking jelly roll or a very
thin sheet cake.

9. Piepan — made of glass, enamel or dark metal gives the best results
for golden brown pastry (8" to 9" across and 1 1/2" deep).
10. Cake rack — used to cool pies, cakes, cookies by allowing the air
to circulate as they cool to prevent "sweating."
11. Casserole — used for baking and serving foods.
12. Custard cups — used for baking custard, popovers and rolls. Some
desserts and salads may be molded in them.
CUTTING AND CHOPPING EQUIPMENT

1. Butcher knife — used for large or heavy cutting.
2. French or chopping knife — has a long, wide blade used to chop and
dice food.
3. Bread knife — has a saw-toothed blade, which makes a smooth edge
when slicing bread or cutting sandwiches.
4. Cutting board — used to protect the table when slicing or chopping
food. It prevents the edge of the knife from becoming dull.
5. Paring knife — has a short blade with a good point. It is used for
removing the skin of fruits and vegetables, and for cutting them.
6. Parer or Peeler — used to remove thin skin from vegetables and

fruits.
7. Scissors — used to mince, dice, cube, and trim foods.
8. Meat grinders — used to grind meat.
9. Pastry blender — used to cut shortening into dry ingredients when
making biscuits or pastry. It is also used to blend liquids with dry
ingredients.
10. Biscuit cutter — is used to cut biscuits, cookies and sandwiches.
11. Grater — used to grate or shred vegetables, cheese or lemon rind.
12. Can opener — is used to open cans.
210
13. Mallet — used to pound raw meat to make it tender. The flat side
is used to crack nuts and to crush.
14. Masher — used to mash potatoes and other vegetables.
MIXING AND PREPARATION EQUIPMENT

1. Mixing bowls — large enough to hold ingredients while they are
being mixed, but they should not be so large as to waste food.
2. Sifter — used to sift flour and other dry ingredients.
3. Wire whip — used to beat egg whites, sauces, and drinks.

4. Whisk beater — a spoon-shaped beater made of many fine crisscross
wires. It with
possible is used to beat
a rotary egg whites into a larger amount than
beating.
5. Rotary beater — used to beat whole eggs, egg whites, batter and
frostings.
6. Wooden spoon — used to cream or beat cakes by hand, to mix batter
or dough, and to stir mixtures such as fudge on the range.
7. Mixing spoon — used to combine ingredients.
8. Slotted spoon — used to lift poached eggs or fried foods.

9. Blending fork — used for thorough mixing.
10. Rubber scraper — used to get the best drip of butter or cake icing
out of a bowl.
11. Strainer — used to separate liquids from solid food.
12. Tea strainer — used to strain tea.

13. Juice extractor — used to extract juice from citrus.
14. Molds — are used for pudding, gelatin, salads and desserts.
15. Pastry brush — used to apply milk or butter on food before baking
to form a glaze.
16. Tongs — used to turn or lift food.
17. Rolling pin — used to roll dough.

18. Breadboard — used when rolling dough.
211
STORAGE EQUIPMENT
1. Canister set — is used for storing staples, such as flour, sugar, coffee,
and tea.
2. Salt and pepper shakers — are used for seasoning while cooking.
3. Bread box — used for keeping bread fresh.
4. Cookie jar — used for keeping cookies fresh.
5. Refrigerator dishes — used to save space and prevent odor from
spreading.
6. Bowl cover — used to cover dishes which do not have lids.
7. Plastic bags — are used to keep vegetables crisp in the refrigerator.

8. Aluminum foil or wax paper — are used to cover dishes which do not
have lids or to wrap food to keep it from drying out.
9. Vegetable bin — used to store potatoes, onions and other vegetables
and fruits which do not need to be refrigerated.
CLEANING EQUIPMENT
Dishcloth — is used for washing dishes.
Dishpan — is used for washing dishes in warm, soapy water.
Dishtowel — is used for drying dishes.
Draining rack — is used to hold the dishes as they drain.

Newspaper — used for wiping out greasy skillets and for wrapping garbage.
Scouring pads — used to scrub pots and pans that are difficult to clean.
Sink strainer — to hold peelings and other garbage until they are put in the
garbage can.
Soap dish — used to hold the soap so that the sink will be neat.
FOOD PREPARATION TERMS

Beat — to make the mixture smooth and light by lifting it over and over.
Blend — to mix two or more ingredients until you cannot tell one ingredient
from the other.
Break — to divide into pieces.
212
Chop — to cut into small, uneven pieces.

Cream — to rub, mash or work shortening against the side of a bowl with the
back of a spoon until it is smooth and creamy.
Cube — to cut into pieces of uniform size.
Cut-In — to combine shortening and dry ingredients when making biscuits
or pastry.
Cut into Strips — to cut into long, narrow pieces.
Dice — to cut into small pieces of uniform size and shape. First cut lengthwise,
then cut crosswise to make cubes.
Dredge — to coat with a dry ingredient such as flour, bread crumbs or sugar.
The food may be sprinkled, dipped or rolled in one of the ingredients.

Flake — to separate fish into small pieces.
Fold — to add beaten egg whites or whipped cream to a mixture without losing
what has been beaten into them.
Grate — to rub food against a grater in a circular motion or back and forth
to cut into fine pieces.
Julienne — to cut into thin, match-like strips.
Marinate — to let food stand in French dressing or an oil-acid mixture to
add flavor.
Mash — to press food into a pulp or into small pieces with an up and down
or beating action of a fork.
Mince — to cut or chop into tiny pieces.
Pare — to cut off the skin or rind with a knife.
Peel — to pull off the outer skin or rind.
Puree — to rub food through a sieve to make a smooth semi-liquid mixture
for use in soups or sauces or as food for babies.
Scrape — to remove the skin by rubbing it with the sharp edge of the knife.
Slice — to cut across flat pieces.
Soften — to cream butter, margarine or shortening until it is smooth and
creamy or to let it stand at room temperature until it is soft.
Sprinkle — to scatter sugar, flour and salt over food.
Stir — to move a spoon round and round in a bowl to mix the ingredients.
213
Toss — to mix lightly by lifting the ingredients for salad with a spoon and fork
or with two forks to avoid braising the ingredients.
Wedge — to cut into the shape of a wedge; this means that each piece is thick
on one and thin on the other.
Whip — to beat rapidly with a whisk beater, to incorporate air and to increase
volume in egg whites.
COOKING TERMS
Bake — to cook in an oven.
Barbecue — to baste meat from time to time with a highly-seasoned sauce as it

cooks by direct heat over coals, in an oven or under a broiler.
Baste — to moisten food while it is being baked to prevent it from drying out.
Blanch or Scald — to put boiling water over a food or to dip the food into
boiling water and then into cold water.
Boil — to cook in liquid until bubbles appear and rise to the top and break
on the surface.
Braise — to brown meat or vegetable in a small amount of liquid.
Broil — to cook by direct heat.
Fricassee — to cook by braising.
Fry — to cook in hot fat without cover.
Melt — to change a solid to liquid by boiling.
Poach — to cook foods in hot liquid just below the boiling point.
Roast — to cook meat or poultry uncovered in oven without added moisture.

Scald — to heat liquid in the upper part of a double boiler until tiny bubbles
appear around the edge.
Sear — to brown meat quickly on all sides at a high temperature to develop
flavor and improve the appearance.
Simmer — to cook just below the boiling point.
Steam — to cook food by steam in a covered steamer rather than in boiling

water.
Steep — to cover tea leaves with boiling water and allow to stand, to extract
the flavor, color and aroma from the leaves.
214
Stew — to cook food for a long time in a small amount of liquid at simmering
temperature.
USE AND CARE OF THE RANGE
When using the range, remember to:

1. Use utensils that are large enough to prevent food from boiling
over either on top of the range or in the oven.
2. Keep a dish on top of the range to hold the spoon that you use
in stirring food.
3. Avoid putting anything that is not on a porcelain-enameled surface
or pulling cooking utensils across it. The heat may cause it to chip
or crack.
4. Arrange pans in the oven so that the air can circulate around
them.
5. Wipe the chromium with a damp cloth and polish it with a dry
cloth.
TO CLEAN THE TOP OF A GAS RANGE

1. Remove the burners and the rack. Scrub them with warm, soapy
water or a scouring pad.
2. Clean the holes with hairpin or wire. Do not use a toothpick.
3. Rinse with clear, hot water, and dry the rack. Turn the burners
upside down in the oven.
4. Return the burners and the rack to the range as soon as they are
dry.
TO CLEAN THE UNITS ON AN ELECTRIC RANGE

1. Turn on the high heat so that any food on the units will burn off.
2. Cool, and then brush each unit with a soft non-metallic brush.
Never clean the unit with a metal brush, a fork, a knife, or a sharp
metal tool.
3. You may use steel wool or a cloth on units which are enclosed.
215
TO CLEAN THE OVEN

1. Use a pancake turner immediately to remove food which has
spilled in the oven.
2. Clean the oven thoroughly with a special cleanser when it is cool.
3. Wipe out the oven with soapy water. Rinse with clean water, and
dry.
4. Turn on the oven for a few minutes to dry all parts so that they
will not rust.
TO CLEAN THE BROILER

1. Remove fat from the broiler pan. Then wipe the pan and the rack
with paper.
2. Wash the broiler rack and pan with hot soapy water, using a
scouring pad.
3. Rinse and dry thoroughly.
4. Wipe the walls of the broiler. Then return broiler pan and the
rack.
GENERAL PRECAUTIONS IN SOME SMALL

ELECTRIC APPLIANCES
(Electric Mixer, Electric Toaster, Percolator, etc.)
1. Keep the appliance in a handy place so that it can be used
frequently.
2. When you connect the plug to the outlet or remove it, hold the
plug, never pull the cord.

3. Avoid overloading a single circuit.
4. Have frayed cords repaired immediately or promptly.
5. Wash electric appliances carefully. Never let the motor of the
heating element get wet unless the appliance is specially designed
so that it can be soaked in water.
6. Clean the outside of any electric appliance which cannot be

washed, such as toaster or a waffle iron, by wiping it with a damp
cloth. Then dry and polish it with a dry, soft cloth.
7. Keep the electric appliance covered when it is not in use.
216
MEASURING TECHNIQUES
How to Me
How to Measure
asure
1. Flour — fill cup to overflow, then level off with a straight-edged
knife.
2. Sifted flour — sift on the paper then spoon into cup. Level off with
knife.
3. Granulated (refined) sugar — sift if lumpy. Spoon into measuring
cup. Level off with knife. Do not pack or tap the sugar down.
4. Brown sugar — pack into a cup just enough for sugar to hold
its shape when turned out of cup. Level off with knife before
emptying cup.
5. Salt, baking powder, soda, etc. — stir, then fill measuring spoon. Level
off with a straight-edged knife.
6. Margarine and butter — often sold in 1/2 lb. packages. Use these
equivalents: 1/2 lb. =1 cup; 1/4 lb. = 1/2 cup.
7. Liquids — use liquid measuring cup (with the 1 cup mark below
the rim) to prevent spilling. Pour into cup on level surface. Have
measuring line at eye level to be sure of exact measurement.
8. Shredded or grated cheese — pack lightly into cup until level with top.
Measuring
M easuring Aids or Equivalents:
1 pinch or dash = less than 1/8 teaspoon

3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
1 ounce (abbr. "oz.") of fluid = 30cc
1 T. butter, sugar = 1/2 ounce
1 T. flour = 1/4 ounce
1 cup of flour = 14 ounces

1 ounce = 28.35 grams
1 cup of liquid = 8 ounces
1 kilo = 2.20 lbs.
217
1 pound = 453.6 grams

1 medium egg = 1/4 cup
2 eggs, whites = 1/4 cup
1 cup eggwhites = 8 medium eggs
1 pound cheese = 4 cups, grated
1 lb. butter = 2 cups
1 lb. sifted confectioner's sugar = 3 1/2 cups
1 lb. brown sugar = 2 1/2 cups
BASIC KITCHEN HABITS
Rules to Follow in the Use

Use of a Cooking
Cooking Labo
Laboratory
ratory
1. Wear complete and clean cooking outfit at all times.
2. Keep personal belongings out of the working area.
3. Always wash your hands before starting work. Avoid wearing
costume jewelry in the Food Laboratory.
4. Wash, drain and wipe cooking utensils before returning them to
their proper places.
5. Keep cabinet doors closed to prevent accidents and rodents from
entering.
6. Always return tools and utensils to their proper places.
7. Check and turn off electric gas ranges before leaving the laboratory.
8. Keep working units clean and dry after each laboratory preparation.
9. Sweep the floor after each laboratory session.
10. Observe proper behavior and refrain from making unnecessary
noise while working.
218
APPENDIX B
PRINCIPLES OF COOKING FOR THE DIFFERENT
FOOD GROUPS
MEAT AND POULTRY COOKERY
1. Meat should be removed from the wrapping paper because it

absorbs the juice of the meat.
2. Do not let it stand in a pan of cold water for a long time because
the meat juices are drawn out.
3. Low to moderate heat is the best cooking temperature for meat
and poultry because it produces a more tender and flavorful
product and allows lesser shrinkage of meat and more retention
of nutritive value.
4. Tough cuts of meat must be cooked at lower temperature with
moisture or water for a longer period of time.
5. Pressure cooking meat results in a decreased cooking time. The
product will lack some of the color and flavor produced by
ordinary cooking, but these qualities can be added by using other

food materials such as spices, sauces, and vegetables.
6. Defrosting or thawing frozen meat and poultry without removing
the wrapping to prevent the growth of bacteria. Meat that has
been defrosted should be cooked immediately. It should never
be refrozen.
7. Pork should always be thoroughly cooked because it sometimes
contains harmful
are harmful to the pathogenic
human body.organisms or small worms which
8. Meat is cooked when the heat necessary to bring about desired

changes in color, texture and flavor has penetrated to the center
of the piece.
9. Ground meat will cook in a much shorter time because its
connective tissues have been broken, thus making it more tender.
10. When broiling meat, keep the fire very hot and turn the meat
every two or three minutes to keep at proper temperature.
11. Poultry meat lacks color. To remedy this, browning should be
done as part of cooking. Flavor is intensified during browning.
219
12. Mature birds have more extractives and therefore they are excellent
for various kinds of soups and broths. Fryers and broilers are
suitable for frying.
FISH COOKERY
1. If fish is not to be cooked at once, it should be dressed and
wrapped completely and placed in the freezer in a closed container
or package.
2. Fish requires less cooking time for it has no connective tissues.
It is fully cooked when it f lakes easily and the eyeballs come out.
When done, fish should be chalk white in color.
3. Shellfish (like shrimps, crabs, lobsters and clams) requires only

short cooking time. Cooking should be done in the shortest
possible time to avoid loss of moisture, flavor and nutritive value.
4. Fat fish is best when cooked by dry heat, broiled or baked.
5. Because fish has a mild flavor, it is frequently served with sauce
and some garnishes. Garnishes and sauce add to the appearance
and flavor of fish. Sliced cucumber, tomatoes, green pepper, hard-
boiled eggs, pickles, etc., are good garnishes. Butter, tomato, chili,
mayonnaise, and catsup are examples of sauces.
6. Fish should be served soon after it has been prepared, otherwise
it will become dry and hard, and will lose some of its flavor.
Something colorful, crisp, or tart like celery, raw vegetables,
coleslaw or tossed green salad should be served with fish.
7. Fish may be fried at moderate heat until golden brown.
8. When baking fish, baste the fish occasionally to prevent it from
drying out.
VEGETABLES COOKERY
1. Cook fresh green vegetables uncovered for the first few minutes
and cook until tender and until slightly crispy.
2. Peel and cut vegetables just before cooking and avoid soaking
them in water.
3. Never cook vegetables in iron container. Enamel ware is suitable
and preferable.
220
4. Use the smallest amount of water possible in boiling leafy

vegetables. If vegetables are to be cooked with meat, add the
vegetables to allow just enough time before the meat gets tender.
5. To preserve the green color of vegetables, avoid overcooking them;
do not use baking soda in cooking and uncover the pan for the
first 2 or 3 minutes.
6. Use the same water in which dried legumes are soaked, by
simmering them instead of boiling.
7. Starchy vegetables such as potatoes, gabi , etc., should be drained
after boiling. They should be cooked long enough to gelatinize.
8. Properly cooked vegetables are crispy rather than mushy with the
flavor and color as natural as possible.
9. Save the liquid that is left after cooking vegetables and use it later
for gravies, soups, or sauces.
10. The best method of cooking frozen vegetables is stated on the
package. On the other hand, canned vegetables have already been
cooked. They need only to be heated and seasoned. To prepare
dehydrated vegetables, add water and cook according to the
directions on the package.
COOKING FRUITS
1. Some underripe fruits of firm texture that contain carbohydrates
in the form of starch, require cooking to soften the cellulose
structure and cook the starch. Fruit is cooked to provide variety
in eating and to can it for future use.
2. Whenever possible, cook fresh fruits with the skin on for better
color, flavor, and nutritive value.
3. Cut the fruit before it is cooked. Cut it into uniform pieces so
that all pieces will be tender at the same time.
4. Cook fruit in a small amount of water as possible only until tender
to prevent loss of vitamins and minerals.
5. The amount
the fruit. Tooof sugar
much to be
sugar added the
destroys depends onflavor
delicate the sweetness of
of the fruit.
Fruits are better cooked in sugar rather than in syrup because
overcooking in syrup develops an off-flavor in fruits.
221
6. When it is desirable to retain the shape and firm texture of fruit,

it is cooked in sugar syrup or with sugar.
7. Red fruits, such as strawberries, may lose color when heated
rapidly, so slow heating is preferable.
8. Short cooking time will ensure greater vitamin and flavor
retention.
9. Cooked fruit is most palatable when served immediately.
10. Fruits with heavy skin, such as apples, are good to bake because
the peel serves as a protective covering and holds in the steam
necessary to soften the cellulose and decrease the loss of volatile
flavors.
SUGAR COOKERY
1. Sugar is used for the preparation of candy. Candies made from
sugar solution cooked to high temperature are hard and brittle.
When sugar is melted slowly and added with other ingredients like
cream or butter, it forms the caramel or non-crystalline candies
(Ex. butterscotch, taffy).
2. A candy syrup with sugar and water should not be stirred after it
starts to boil.
3. It is best to use a heavy saucepan and a wooden spoon for stirring,
when making candies.
4. Syrup which contains milk cream or chocolate, coagulates or settles
down and therefore constant mixing and stirring is needed.
5. In caramelizing sugar, stir the solution only when liquid has

formed to prevent crystallization.
6. Fairly large amounts of sugar dissolve easily in water; the higher
the temperature of the water, the greater the amount of sugar that
will dissolve in it.
7. In cookery, sugar is used in sweetening, in making preserves, jams,
jellies, and candies.
STAGES IN SUGAR COOKERY

1. Thread — is reached at about 230-235°F or 110-113°C. Mixture
will spin 2-inch thread when dropped from a fork or spoon.
222
2. Softball — is attained at about 235-240°F or 113-116°C. Mixture

will form a softball, but loses its shape when removed from cold
water. There is no exact concentration at which a softball becomes
firm. In making the cold water test, it is best to use a shallow bowl
rather than a cup. It is easier to see how the syrup acts in the cold
water and also easier to pick up the ball.
3. Firmball — is reached at 246-250°F or 19-121°C. Mixture will form
a firmball in a cold water.
4. Hardball — is reached at a temperature of 250-265°F or 121-129°C.
The mixture will form a hardball in cold water.
5. Soft crack — is reached at 270-290°F or 132-142°C. The mixture
will crack or break when crushed between the fingers.
6. Hard crack — is reached at 300-310°F or 149-154°C. This stage is
characterized by a brittle mixture which will not stick to the teeth.
7. Caramel — is reached at about 350°F or 177°C. By this stage, the
mixture will have passed the hard crack stage and will begin to brown.
BAKING ADVICE: TECHNIQUES

FOR SUCCESSFUL CAKES
1. Measuring equipment — Use only standard measuring cups and spoons.
2. Eggs — Whole eggs, or whites or yolks allowed to stand at room
temperature for 1-2 hours before using for cakes will beat up to
their greatest volume. In separating, it is important that none of
the yolk gets into the white. If this occurs, the white will not whip
to a stiff foam.
3. Flour — Formerly two types of flour were available to homemakers
for cakemaking:
a. Cake flour — which is made from soft winter wheat.
b. All-purpose flour — which is made from hard spring wheat or
winter wheat.
Cake flour produces a light, very tender texture.
However, modern milling processes have produced an all-
purpose flour which may be substituted for cake flour with
quite acceptable results. If all-purpose flour is substituted,
reduce the amount of flour by 2 tablespoons and avoid
overbeating the cake batter.
223
4. Baking powder — the double action type of baking powder is most

commonly used.
5. Liquids — Milk (sweet, sour and butter milk) is most commonly
used. However, cream, dairy sour cream, water, fruit juices and
coffee beverages may also be used. Unless substitutions in prepared
cake mixes are included in the package directions, no substitutions
must be made.
Sour milk and butter milk may often be used interchangeably
without other changes in the recipe. When you wish to use sour
milk, add 1 tablespoon vinegar or lemon juice to a measuring cup
and fill with sweet milk to the 1 cup line.
6. Pans — Use the proper size of pans for the amount of butter needed.
The batter should fill the pan 1 — 2 full. For perfect results, the
2 3
batter should use just to the top of the pan.
Prepare pans before mixing batter. Grease the bottom of the
pans for cakes made with shortening. If desired, line the bottom
of the pans with waxed paper and grease the paper. Do not grease
pans for cakes made without shortenings, as the batter must cling
to the sides of the pans to reach full volume.
224
CAUSE OF BAKING FAILURES

Failures Butter-Type Cakes Sponge-Type Cakes
A had top crust Temp. too high, overbaking Temp. too high, overbaking
A sticky top crust Too much sugar, insufficient Insufficient baking
baking
A humped or cracked Too much flour or too little Too much flour or sugar,
top liquid, overmixing, butter not temp. too high
spread evenly in pan, temp.
too high
One side higher Butter not spread evenly, Uneven pan, oven rack in
uneven pan, too close to side range not level
of oven, oven rack or range not
level, uneven heat
A soggy layer at the Too much liquid, underbeaten Too many eggs or egg yolks,
bottom eggs, shortening too soft, underbeating of egg yolks,
undermixing, insufficient undermixing
baking
Fallen Too much sugar, liquid or Too much sugar, overbeaten
shortening, too little flour, egg whites, underbeaten egg
temp. too low, insufficient yolks, use of greased pans,
baking insufficient baking
Coarse grain Use of all-purpose flour Use of all purpose flour

instead of cake flour, too instead of cake flour,
much leavening, shortening omitting cream of tartar
too soft, insufficient creaming, (angel food undermixing)
undermixing, temp. too low
Tough crumb Too much flour, too many Too little sugar, overbeaten
eggs, too little sugar or egg whites, underbeaten
shortening, overmixing, temp. egg yolks, omitting cream
too high of tartar (angel food),
overmixing, temp. too high,
overbaking
A heavy compact quality Too much liquid or too many Overbeaten egg whites,
eggs, too little leavening or underbeaten egg yolks,
flour, overmixing, temp. too overmixing
high
Crumbled or fallen Too much sugar, leavening
apart or shortening, undermixing,
improper pan treatment,
improper cooling
Falling out of pan before Too much sugar, use of
completely cooled greased pans, insufficient
baking
225
KINDS OF LEAVENING AGENTS

1. Yeast — (dry yeast, liquid yeast) composed chiefly of moist living
cells pressed into cakes with a small amount of starch as binder.
2. Gas production by bacteria.
3. Air — by beating eggs, folding and rolling dough.
4. Gas formation by chemical action — examples are baking powder,
baking soda, baking cream and ammonium carbonate.
5. Sugar — sugar contributes to the sweetness, to the capacity to
develop brown color during baking and to achieve certain texture
effects such as tenderness and crispness.
6. Liquid — liquid dissolves sugar, hydrates flour and protein. During

the heating processes, liquids facilitate gelatinization of starch.
Milk, aside from water, is a good substitute.
BEVERAGES
A.
A. How
How to obtain the best brewed coffee
coffee
1. Start with fresh cold water for boiling in a clean coffee maker.
2. Bring the water to a full rolling boil before putting the coffee.
3. Use enough coffee for desired strength:
a. 1 T. to 1 C. water — weak
b. 2 T. to 1 C. water — medium
c. 3-4 T. to 1 C. water — strong
4. Serve coffee as soon as possible. Long standing coffee loses flavor.

5. Fresh coffee loses flavor when exposed to air. Keep it tightly
covered in a container.
6. Careful timing is important. Too long boiling results in a bitter
taste.
B. How
How to make
make a perfect cup of tea:
1. Heat the teapot by filling it with boiling water. Let it stand for a
few minutes.
2. The teapot should be china pottery or heat resistant glass, spotlessly
clean.
226
3. Pour fresh boiling water over tea leaves or bags.

4. Cover pot and let the tea steep, 3-5 minutes will bring the tea to
the desired strength. The usual proportion is 1-2 cups water for
1 tea bag.
C. Cocoa or Chocolate
Chocolate
1. Cocoa should be mixed with sugar to separate starch grains and

to avoid lumps.
2. Blend with a small amount of water before mixing it in the pot.
3. Thorough cooking improves both flavor and digestibility and gives
the product more body.
4. Chocolate burns readily and therefore constant stirring is
necessary.
5. Scum formation should be prevented by avoiding too high
temperature.
6. The right proportion is: 2 T. cocoa for every cup of water.
D. Fruit Juices or Iced Drinks

Drinks
1. Fruit juices should be thoroughly chilled.
2. Drinks should be served in tall sparkling glasses.
3. Punch is a combination of two or more fruit juices as well as water,
sugar and other liquids.
4. Fresh orange juice should be served soon after it is squeezed. If
allowed to stand too long, it becomes bitter and loses vitamin C.

5. Canned fruit juice should be chilled. The can should not be
opened until serving time.
6. Concentrated fruit juices must be mixed with water before they
can be served.
227
CEREALS AND STARCH COOKERY

1. To obtain a smooth product, make a paste of starch with cold
water before adding it to hot liquid. This eliminates lumps. Add
just enough cold liquid to separate the starch granules.
2. A high temperature should be used in cooking cereals and starch
to improve their palatability.
3. The water in which cereals are to be cooked should be boiling
rapidly before cereals are added. This way, complete gelatinization
is obtained.
4. Stirring while cooking starch mixtures is also an important factor
in obtaining a smooth product.
5. Sufficient cooking of starch or cereals is necessary to eliminate
the raw starch flavor.
6. Addition of sugar to starch while cooking prevents gelatine
formation. Salt improves the flavor of cereals.
7. Pastes made with cereal starches such as corn and wheat, are cloudy
in appearance, whereas those from root starches such as potato
and tapioca are more clear.
8. The term "alimentary pastes" or pastas is applied to macaroni,
spaghetti, vermicelli, noodles and other similar products made
from durum wheat flour. Pastas are always cooked tender as a
preliminary step in the preparation of various dishes made from
them.
9. In general, rice requires about twice as much water by volume. It
requires 20-30 minutes of cooking time depending on its variety,
age and milling method.
228
GLOSSARY OF TERMS
A la carte — in a menu card; food items are priced individually
A la king — food cooked with white sauce
A la mode — French; literally, "according to the fashion," applied to dessert

means "with ice cream"
Aperitif — any drink taken as an appetizer
Appetizer — a small portion of food or drink served before the meal or as the
first course
Au gratin — creamed food covered with grated cheese and/or crumbs and
browned
Bisque — rich cream soup usually, with fish or shellfish. Also rich frozen
dessert with nuts and fruits.
Bouillon — clear soup, usually made from beef
Broth — thin soup
Canape — a small piece of bread or pastry topped with meat, fish or cheese
and served as an appetizer

Chowder — soup made with milk
Cocktail — an appetizer, either a beverage or solid foodserved before dinner
or during a cocktail party
Condiment — pungent food used as seasoning
Consomme — clear soup, highly-seasoned and made from two or more kinds
of meat stock
Croutons — fried or toasted cubes of bread
Dredge — to cover completely with flour or other mixture
Drippings — residue in the pan after meat or poultry is cooked, usually
including fat
Entree — French, "beginning;" the main dish of a meal. Also, a single dish
served before the main courses of an elaborate meal.

Fillet — a piece of lean meat or fish without bones
Fondue — a baked dish combining melted cheese, eggs and milk with bread
or cracker crumbs
229
French fry — to cook in deep fat

Fricasee — to cook serving-sized pieces of meat or poultry covered with liquid
which is thickened to make a gravy
Garnish — to decorate food
Glaze — to coat with syrup
Gourmet — one who values and enjoys good eating
Hors d' oeuvres — bite-sized portions of meat, seafoods, nuts, vegetables,
cheese, etc.
Julienne — food cut into long, thin strips
Kebobs or kebabs — meat cubes broiled in skewers

Marinade — mixture of oil, acid and seasonings in which food is marinated
Marinate — to let stand in marinade for flavor and tenderness
Meringue — a mixture of stiffy beaten egg whites and sugar baked on top of
a pie, small cakes or shell
Mousse — French, "froth" a frozen dessert that includes sweetened and flavored
whipped cream
Patty shell — an individual case of pastry for serving a creamed mixture
Petit four — small cake usually with icing on top and sides and delicately
decorated
Relish — a highly-f lavored food served as a taste contrast with other food, to
stimulate the appetite
Roux — a mixture of fat and flour in which liquid is added to make gravy.
Scallop — to bake food with liquid, usually white sauce
Skewer — a metal or wooden pin used for barbeque
Smorgasbord — an elaborate assortment of appetizers served buffet style
Spirits — liqueurs or distilled spirit; strong syrupy alcoholic beverage
Stock — the liquid in which meat, fish or vegetables have been cooked
Torte — a rich cake made with crumbs and eggs containing fruit and nuts
Tortilla — Spanish, "little cake," a flat unleavened cake made from corn meal
and water, baked on a griddle
230
REFERENCES
Alejandro, Reynaldo. 2005. The Food of the Philippines . Singapore: Periplus
Edition.
Barnes, Emilie. Creative Home Organizer . Oregon: Harvest House Publishing,

1995.
Breener, Leslie. 1994. The Art of Cocktail Party . USA: My Penguin Books.
Brown, Amy. 2005. Understanding Food. Singapore: Thomson Wadsworth
Asia Pte. Ltd.
Bryant, Chris and Paige Gilchrist. 2001. The New Book of Table Setting . N.Y.:
Lark Books, Sterling Publishing Co.

Chalmers, Emily. 2001. Table Inspirations . Singapore: Periplus Editions, Berkely
Books Pte. Ltd.
FNRI, DOST Nutritional Guidelines For Filipinos. 2000
Food and the Filipinos. 2000. Center For Investigative Journalism
Ginsburg, Art. 2003. Quick and Easy Microwave Cookbook . Florida, USA:
Ginsburg Enterprises Inc.

Gray Deborah, 1999. Present It . London: The Apple Press Quintet Publishing
Co.
Jones, Bridget. 2000. Entertaining in Style . London: Ammes Publishing Ltd.
Jones, Susan. 1998. Home Economics Revision . New Zealand: Esa Publications
Ltd.
Ken Hom.
Speed1996.
Asian Ingredients: A Guide With Recipes . Berkely, CA: Ten
Press.
New Asian Cooking , 2000. Singapore: Periplus Edition.
Palacio-Payne, June and Monica Theis. 2000. Introduction to Food Service .
Singapore: Pearson Education-Asia Pte. Ltd.
Pare, Jean. 2008. Fab Finger Food . Australia: Hinlikes Books, Pty.
Peel, Publishing,
Kathy. 2004. The Family Manager Saves the Day . New York: Berkely
Penguin Group Inc.
Schermerhorm, John R. J. Management . 6th Edition. N.Y.: John Wiley and
Sons Inc., 2001.
231
Soriano, Nora Narvaez. 2004. A Guide to Meal Management and Table Services .
Quezon City: Rex Printing Co. Inc.
Steinbeck, Jyl. 1999. Foods Around the World . Arizona USA: Fat Free Living Inc.
Strianse, Anthony J. Dining Room and Banquet Management . Boston: Delmar
Publications, 1997.
ON LINE SOURCES
FNRI DOST www.fnri.dost.gov.ph
Food Preparation Encyclopedia www. allrecipes. comlenc
232
INDEX
A Equipment, Kitchen, 27

American Menu and Recipes, 144 Etiquette, Table, 63
American Service or Country–Style, Evaluation of Meal, 33
91
Apartment or Blue Plate, 91 F
Appointments for Table Setting, 42 Family Service, 88
Aperitef, 110 Fiesta Fare, 115,116
Filipino Food, 114
B Filipino Style, 94
Beverage ware, 52, 70 Finger Foods, 150
Blue-Plate service, 91 Flatwares, 48,49
Breakfast, Patterns, 17 Flower Arrangement, 57
Budget for food, 15 Food Budget, 15
Buffet service, 91 Food Patterns, 12,13
Buffet table, 92 Food Preparation Terms, 212
Food Pyramid Diagram, 4,5,6
C Foreign Flavors, 143
Formal Service, 85
Care of Kitchen Equipment, 215,216
French Menu and Recipes, 167
Centerpieces 55,56,57 50,51
Chinaware, Dinnerware, French Table Service, 83
Functions of Food Groups, 10
Chinese Menu and Recipes, 154
Cocktail Party, 148
G
Compromise Table Service, 88,89
Convenience foods, 30 Garnish, Arts and Rules, 98,106
Control in Meal Management, 23 Germany’s Menu and Recipes, 172
Cooking Terms, 214 Glassware, 53,54
Courses, definition of, 17
H
D Hand and Body Motion, 23
Decoration for Table, 75 Hedonic Scale, 39
Dietary Habits, 13 Hostess Cover, 90
Dinner, Pattern, 17 I
Dinnerware, 50,51 Individual Covers, 90
Dovetailing Activities, 23 Indonesian Menu and Recipes, 176
E Italian Menu and Recipes, 191
Economical Meals, 15 J
English Service, 86 Japanese Menu and Recipes, 182
233
K Resources, Effective Use, 31

Kitchen Appliances, 28,29 Russian Place Settings, 84
Kitchen Efficiency, 207 Russian Service, 85
Kitchen Habits, 218
S
Kitchen, Safetyand
Korean Menu Tips, 31
Recipes, 202 Scheduling for Meals, 21
Sensory Evaluation, 39
L Service Order, 61
Linens for table, 42 Serving, Ideas, 98
Lunch Pattern, 17 Setting, Table, 72
Shaped Tables, 77
M Silverware, 48,49
Market list, 16 Singapore Menu and Recipes, 198

Skirting, Table, 80
Meal Management, 2
Soup, 107
Meal Patterns, 18
Sources of Food Groups, 10
Meal Preparation, 21
Spanish Menu and Recipes, 188
Measuring Techniques, 217
Menu Planning, Procedures, 17
T
N Table Appointments, 42
Napkins Folding, 45 Table Covers, 73
Table Manners, 63
Nutrients, sources and functions, 7
Table Runner, 43
Nutritious Meals, 4
Table Setting, 72
Table Ware, 73
O
Tray Service, 94,95
P
Place mats, 44 U
Place settings, 73 V
Planning Meals, Guide, 2,3
Variety in Meals, 20
Plates, Chinaware, 50,51
Vitamins, 8
Principles of Cooking, 219

W
Q
Waiting at the Table, 59
R
Well-Set Table, 72
Ranges, Use and Care, 215 Wine and Drinks, 108,109,110,111
Ready to Eat Foods, 30 Work Storage, 27
Regional Food Patterns, 12 Work Simplification Techniques, 23
Religious Food Practices, 13
234
Author
Maria Nora Soriano

Illustrator
Philippine Copyright 2010

by Rex Book Store, Inc.
and
Nora Narvaez-Soriano
RBS
A Guide to Meal Management and Table Services
Third EdiƟon
ISBN 978-971-23-5644-5
ClassificaƟon: Textbook (04-HE-00016)
Published, copyrighted 2010, and distributed by Rex Book Store, Inc. (RBSI) with main offi ce at 856 Nicanor Reyes
Sr. St., Sampaloc, Manila / Tel. Nos.: 735-1364, 736-0567
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Preface to the Third Edition 


Since the publication of this book, new developments and advances

in technology have occurred. Globalization has made the world’s cuisine
accessible to all the corners of the world. Asian cookery has been appreciated
and has gained popularity in the Western world; consequently, the western
style of food service has gained acceptance in traditional Asian countries.
Technological advances have made possible the use of modern equipment
for cooking, preparing, storing and serving food.
In view of these developments, the revision of this book is timely and
will hopefully meet the need of the times in the field of meal management
and table services. All materials requiring it has been updated, new recipes
are added and new concepts and ideas are discussed in detail but the scope
and plan of the original book remain the same. Students and teachers of
Hotel and Restaurant Management, Culinary Arts, Food Technology, Home
Economics, Technology and Livelihood Education, and other Food Courses
can use this as a simplified reference textbook. Homemakers and other
individuals
as a guide tointerested
successfulin International
food and local cookery may also use this
service entrepreneurship.
Part I covers the basic concepts in Meal Management. It includes
information in menu planning, nutrition, and meal preparation techniques.
These have been organized around the management process of planning,
organizing, controlling and evaluating. The concept of the Food Pyramid as
a guide in meal planning has been introduced to meet the need for a practical
healthful guide to proper nutrition.
Part II covers the introduction to table setting and styles of meal services.
Emphasis is given to the proper selection, care and use of table appointments.
Table etiquette and waiting on the table are also included. More emphasis
has been given to the guidelines of service for waiters. The presentation of
table setting for social functions with the use of shaped tables and table
skirting has been included to meet the need for the new millennium of table
arrangements.
Serving Ideas, Part III, deals with helpful suggestions for elegant
and attractive serving of food in terms of the art and rules for garnishing.
Knowledge of the kinds of soup and drinks to serve in special occasions will
further enhance one’s skill in serving elegant meals.
iii
Focus on serving styles for entertaining in Part IV has been arranged

into two categories: the Filipino Style (Local) and the International Styles.
Tested recipes are introduced, while retaining the classics in the original
book. Background information about the countries' cuisine and cookery,
and serving styles are given to have a culturally-enriched knowledge of each
foreign food service. The sample menus and recipes are intended to serve as
a guide in organizing parties, formal and informal. An insight into the styles
of serving in international cookery will go a long way in ensuring a minimum
of faux pas . Only a few selected countries are represented but these are the
common foreign friends we usually meet as visitors and the author’s personal
choices.
It is hoped that the users of this revised edition will find valuable
information in Meal Management and Table Services.
NORA NARVAEZ–SORIANO
iv
Preface to the 2004 Edition 


This revised edition of A Guide to Meal Management and Table Services
is written as a textbook for students majoring in Hotel and Restaurant
Management, Home Economics, Food and Nutrition, and Culinary Arts.
Home Economics teachers as well as housewives and other individuals may
also find this book useful as a handy reference.
Part I of this book covers the basic concepts in Meal Management. It
includes information in menu planning, nutrition, and meal preparation
techniques. These have been organized around the management process of
planning, organizing, controlling, and evaluating. The concept of the Food
Pyramid as a guide in meal planning has been introduced to meet the need
for a practical healthful guide to proper nutrition.
Part II covers the introduction to table setting and styles of meal services.
Emphasis is given to the proper selection, care and use of table appointments.
Table etiquette and waiting on the table are also included. More emphasis has
been given to the guidelines of service for waiters. The presentation of table
setting for social functions with the use of shaped tables and table styling
has been included to meet the need for the new millennium styles of table
arrangements.
Serving Ideas, Part III, deals with sample menus and recipes which
one could use as a guide in organizing parties, formal or informal. The use
of Filipino food resources has been given importance. Garnishing of food
using fruits and vegetables is introduced to perk up the food presentation
techniques.
The author hopes that this book will be useful to everyone interested
in the planning, preparation, and serving of nutritious, economical yet
aesthetically satisfying meals on and outside the family table.
NORA NARVAEZ–SORIANO

Acknowledgment
Acknowledgment
 
Grateful recognition is fitting for the following foreign authors for

coming up with the most comprehensive reference materials in the field of
meal management and table services:
B. Carson and Ramee for How You Plan and Prepare Meals
Faye Kinder for Meal Management
Patricia Kroh for Contemporary Table Setting
P. Nickell and S. Dorsey for Management in Family Living
H.T. Sprackling for The New Setting Your Table
It is due to these original works that newly released titles on meal
management and table services were written. The ideas and concepts they
primarily presented gave birth to many developed theories which serve as the
foundation of our learning.
The Author
vi
Table of Contents
 Contents 
Preface to the New Edition ..................................................................... iii

Preface to the 2004 Edition..................................................................... v
Acknowledgment ..................................................................................... vi
Part I. Meal Management

1. Planning Meals ....................................................................... 2
Factors to Consider in Planning Meals ................................. 2
Principles in Planning Meals .................................................. 3
A Guide to Planning Nutritious Meals ................................. 4
The Food Pyramid .................................................................. 5
Sources and Functions of Food Nutrients ............................. 7
Food Groups: Sources and Functions .................................... 10
Differences in Food Habits..................................................... 12
The Food Budget: Guide for Economical Meals ................... 15
Procedure in Menu Planning ................................................. 17
The Meal Patterns ................................................................... 18
Some Universal Tips for Menu Planning ............................... 20
2. Organizing Meal Preparation................................................ 21
Time and Energy Management Plan ...................................... 21
3. Control in Meal Management............................................... 23
Work Simplification Techniques ............................................ 23

Using Resources Effectively .................................................... 31
Safety Tips in the Kitchen....................................................... 31
4. Evaluating Meals .................................................................... 33
Qualities of Food That Are Well-Prepared............................. 33
Sample Student Evaluation Sheets Used in the
Kitchen Laboratory ................................................................. 37
Sensory Evaluation ................................................................. 39
Part II. Table Appointments and Styles of Table Service

5. Table Appointments .............................................................. 42
vii
Linen ....................................................................................... 42
Napkin Folding ....................................................................... 45
Silverware or Flatware............................................................. 48
Dinnerware or Chinaware ...................................................... 50
Glassware or Beverageware ..................................................... 52
Centerpieces or Table Decorations ........................................ 55
6. Waiting on the Table ............................................................. 59
Seven Guidelines of Service for Waiters ................................ 60
7. Table Etiquette ...................................................................... 63
8. Table Setting ........................................................................... 72
A Well-Set Table...................................................................... 72
The Place Setting or Table Cover ........................................... 73
Shaped Tables: Table Set-up for Functions ........................... 77
Table Skirting .......................................................................... 80
9. Styles of Table Service ............................................................ 82
French Service......................................................................... 83
Formal or Russian Service ...................................................... 85
English Service ....................................................................... 86
Family or Compromise Service ............................................. 88
American or Country-Style Service ........................................ 91
Apartment or Blue-Plate Service ............................................ 91
Buffet Service .......................................................................... 91
Tray Service ............................................................................. 94
The Filipino Style: Meals Without Waiters on the Table ...... 94
Part III. Serving Ideas

10. Special Help for Elegant Serving of Food
The Art of Garnishing ............................................................ 98
Rules for Garnishing ..............................................................106
Kinds of Soups and their Uses ............................................... 107
All About Wine ...................................................................... 108
Serving Drinks ........................................................................109
viii
Part IV. Serving Styles for Entertaining

11. The Filipino Style................................................................... 114
The Filipino Food................................................................... 114
Filipino Fiesta Fare ................................................................. 116
A Merienda to Remember ...................................................... 132
A Special Sit-Down Luncheon................................................ 136
Buffet Dinner..........................................................................140

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7/16/2019 A Guide to Meal Management and Table Service

Meal management is the process whereby resources, both material and

spending, satisfying meals, and controlled use of time and energy.

FACTORS TO CONSIDER IN PLANNING MEALS

by age, sex, body built, and activities engaged in by the individual.

4. The time and skill of the meal manager —

The length of meal preparation, the amount of experience,

5. Suitability, availability, and quality of the food to be served.

6. Aesthetic and psychological aspects of food — or the proper

7. Equipment available for food preparation.

PRINCIPLES IN PLANNING MEALS

Objective planning of meals enhances the meal manager’s chances of

8. Utilize leftovers and “convenience” foods when necessary.

A GUIDE TO PLANNING NUTRITIOUS MEALS

THE FOOD PYRAMID

SOURCES AND FUNCTIONS OF FOOD NUTRIENTS

Many vitamins are destroyed during food processing and handling,

Calcium and Phosphorus — are essential for the formation of good

Iron — is responsible for the formation of red blood. It is the major

Sodium — is present in common table salt. It is essential for the normal

body weight. it.

No single cell can do its work properly without water. It is also a

and cereals. Lack of roughage in the diet causes constipation.

FOOD GROUPS: SOURCES AND FUNCTIONS

Food Groups Sources Functions/Uses

Fruits • Fresh fruits • Excellent sources of

DIFFERENCES IN FOOD HABITS

3. The Bicol Region, famous for the Mayon Volcano, is synonymous

Paz Batchoy , Binakol (Chicken soup with Buko ) taste heavenly.

Spanish prototype. Curacha , the weirdest crab with the sweetest

The Asians, (Chinese, Thais, Koreans, Japanese, Vietnamese, Malays,

4. Mexican Culture has the greatest emphasis on food. Fiestas, fun

Various foods have symbolic meanings in religion. There are Taboo

in cities like Metro Manila, is a good indicator of one’s status

THE FOOD BUDGET: GUIDE FOR ECONOMICAL MEALS

Planning the food budget includes the

1. The available money to spend or the Family income

2. Resources to be used to place food on the table such as farms or

7. Avoid impulse buying by not shopping when you are tired or in

SAMPLE MARKET LIST

Quantity/Amount Food Items Place Cost

1 kilo Pork Wet Market P 120.00

1 whole Cabbage Wet Market P 40.00

1 can ( 250 gm) Cooking oil Grocery Store P 60.00

1 bottle, small Catsup P 15.00

Total Cost P 605.00

1. Choose the appropriate store or place to buy specific items or

Supermarkets carry all food items and offer a variety of

2. Base your shopping list on a menu or recipe.

PROCEDURE IN MENU PLANNING

USING THE MEAL PATTERN IN MENU PLANNING

MEAL PATTERN SAMPLE MENU

LUNCH OR SUPPER LUNCH OR SUPPER

Note: The MEAL PATTERN is an outline of the menu item categories.

SOME UNIVERSAL TIPS FOR MENU PLANNING

others should be firm or crunchy.

2. ORGANIZING MEAL PREPARATION

John Schermerhorm (2001) defines organization as the “process

delegating responsibility and authority, and establishing relationships

Plan a menu, keeping in mind the family’s nutritional needs.

Selecting the Recipes

Note any changes made in the recipe on the recipe card.

Write down the time for serving the meal.

Name: __________ Product (Menu, Recipe, Dish): _