Chief Cook Qualification Course

Menu Planning

Trainee:______________________
 Table of Contents

Section 1..................................................................................................................................1-1
Components of a Healthy Balanced Menu.................................................................................1-1
1.1. Nutrients.............................................................................................................................................1-1
1.2. Six Classes of Nutrients and their characteristics:.........................................................................1-2
1.2.1. Carbohydrates............................................................................................................ 1-2
1.2.2. Lipids (fats)................................................................................................................. 1-2
1.2.3. Proteins...................................................................................................................... 1-2
1.2.4. Vitamins and Minerals................................................................................................1-3
1.2.5. Water.......................................................................................................................... 1-3
1.3. THE BALANCED DIET...................................................................................................................1-3
1.4. CALORIES........................................................................................................................................1-4
1.5. Measurements Conversion Chart....................................................................................................1-5
1.5.1. US Dry Volume Conversion........................................................................................1-5
1.5.2. US Liquid Volume Measurements..............................................................................1-5
1.5.3. US to Metric Conversions...........................................................................................1-5
1.5.4. Metric to US Conversion.............................................................................................1-6
1.5.5. Pan Size Equivalents.................................................................................................1-6
1.5.6. Oven Temperature Conversions................................................................................1-7
1.5.7. Ratios for Selected Foods.......................................................................................... 1-7
1.6. Calorie Conversion Table.................................................................................................................1-8
1.7. Vegetable Nutrition Facts.................................................................................................................1-9
1.8. Fruit Nutrition Facts.......................................................................................................................1-10
1.9. Beef & Veal Nutrition Facts...........................................................................................................1-11
1.10. Pork & Lamb Nutrition Facts......................................................................................................1-12
1.11. Chicken & Turkey Nutrition Facts..............................................................................................1-13
1.12. Sea Food Nutrition Facts..............................................................................................................1-14

Section 2..................................................................................................................................2-1
Prepare a Calendar Menu...........................................................................................................2-1
2.1. Menu Definition.................................................................................................................................2-1
2.2. Menu Planning...................................................................................................................................2-1
2.2.1. Crew Profile................................................................................................................ 2-2
2.2.2. Cost and Budget......................................................................................................... 2-2
2.2.3. Service Time.............................................................................................................. 2-2
2.2.4. Provision..................................................................................................................... 2-2
2.2.5. Catering Personnel and Equipment............................................................................2-2
2.2.6. Balance...................................................................................................................... 2-2
2.3. Six (6) Different Types of Menu.......................................................................................................2-3
2.3.1. A’la carte Menu.......................................................................................................... 2-3
2.3.2. Table d’hote................................................................................................................ 2-3
2.3.3. Selective Menu........................................................................................................... 2-4
 2.3.4. Static Menu................................................................................................................ 2-4
2.3.5. Cyclic Menu................................................................................................................ 2-4
2.3.6. Market Menu or Market Oriented Menu......................................................................2-5
2.4. Food Allergens and Intolerances......................................................................................................2-6
2.4.1. Allergy Symptoms...................................................................................................... 2-6
2.5. Common Food Allergens...................................................................................................................2-6
2.6. Preventing Allergic Reactions..........................................................................................................2-7
2.6.1. Service....................................................................................................................... 2-7
2.6.2. Describing Dishes...................................................................................................... 2-7
2.6.3. Identifying Ingredients................................................................................................ 2-7
2.6.4. Suggesting Items........................................................................................................ 2-7
2.6.5. Delivering Food.......................................................................................................... 2-7
2.6.6. Catering Personnel..................................................................................................... 2-7

Section 3..................................................................................................................................3-1
Victualling.....................................................................................................................................3-1
3.1. Law......................................................................................................................................................3-1
3.1.1. Regulation 3.2 – Food and catering...........................................................................3-1
3.1.1.1. Standard A3.2 – Food and catering....................................................................3-1
3.1.1.2. Guideline B3.2 – Food and catering...................................................................3-2
3.1.1.3. Guideline B3.2.1 – Inspection, education, research and publication..................3-2
3.1.1.4. Guideline B3.2.2 – Ships' cooks.........................................................................3-3
3.1.2. Budget........................................................................................................................ 3-3
3.1.3. Exchange Rate........................................................................................................... 3-3
3.2. Victualling Calculations....................................................................................................................3-4
3.2.1. Definitions................................................................................................................... 3-4
3.3. Inventory............................................................................................................................................3-4
3.4. Calculation and Conversion.............................................................................................................3-5
3.5. Recipe..................................................................................................................................................3-5
3.5.1. Standardized Recipes................................................................................................ 3-5
3.5.2. Recipe and Calculations and Conversion...................................................................3-6
3.5.3. Measuring Ingredients Accurately..............................................................................3-6
3.6. Butcher Chart....................................................................................................................................3-7

Section 4..................................................................................................................................4-1
Request Provisions.......................................................................................................................4-1
4.1.1. General requirements for Provision Administration....................................................4-1
4.2. Feeding Rate........................................................................................................................................4-1
 Section 1

Components of a Healthy Balanced Menu

1.1. Nutrients

Nutrients are components of food that helps satisfy the needs of a person in order to function
properly. These needs would include energy, building and replacement of cells that composes
the body tissues and regulation of body processes.

My Plate a food guide developed by the US Department of Agriculture’s as a guide to the

amounts of different types of foods needed to provide an adequate diet and comply with the
current nutrition recommendations.
1.2. Six Classes of Nutrients and their
characteristics:

1.2.1. Carbohydrates
Breads, cereals, pastas, rice, and grains
A large class of nutrients including sugar,
starches, and fibres that are the body’s
primary source of energy.

1.2.2. Lipids (fats) Dairy products and meats

A group of fatty substances including

triglycerides and cholesterol that are not
soluble in water and that provide a rich
source of energy and structure to the
body’s cells.

Meats, fish, poultry, dairy products, and

1.2.3. Proteins legumes

A nutrient that is a major structural part of

the body’s cells and is found in high
quantities in animal foods.
1.2.4. Vitamins and
Fruits and Vegetables
Minerals

Noncaloric nutrients found in a wide variety of

foods (especially fruits and vegetables) that are
essential in small quantities to regulate body
processes, maintain the body, and allow for
growth and reproduction.

At least 8 glasses of water per day

1.2.5. Water

Inorganic nutrient that plays a vital role in all

bodily processes and makes up just over half of
the body’s weight.

1.3. THE BALANCED DIET

1.4. CALORIES

Calorie is a unit of measure of energy. Calorie is used to measure how much energy foods
supply to the body. Below is a sample chart of how weight, activity and calorie intake are
related:

Estimated Calorie Needs per Day by Age, Gender, and Physical Activity Level

Gender Age (Years) Sedentary Moderately Active

Active
Female 4-8 1,200 – 1,400 1,400 – 1, 600 1,400 – 1800
9-13 1,400 – 1,600 1,600 – 2,000 1,800 – 2,200
14-18 1,800 2,000 2,400
19-30 1,800 – 2,000 2,000 – 2,200 2,400
31-50 1,800 2,000 2,200
51+ 1,600 1,800 2,000 – 2,200
Male 4-8 1,200 – 1,400 1,400 – 1,600 1,600 – 2,000
9-13 1,600 – 2,000 1,800 – 2,200 2,000 – 2,600
14-18 2,000 – 2,400 2,400 – 2,800 2,800 – 3,200
19-30 2,400 – 2,600 2,600 – 2,800 3,000
31-50 2,200 – 2,400 2,400 – 2,600 2,800 – 3,000
51+ 2,000 – 2,200 2,200 – 2,400 2,400 – 2,800
*Estimates for females do not include women who are pregnant or breastfeeding.
Highlighted typical daily Calorie intake for seafarers

Sedentary – means a lifestyle that includes only the light physical

activity associated with physical day-to-day life.

Moderately Active – means a lifestyle that

includes physical activity equivalent to
walking about 1.5 to 3 miles per day at 3
to 4 miles per hour, in addition, to the light
physical activity associated with typical
day-to-day life.

Active – means a lifestyle that includes physical activity

equivalent to walking more than 3 miles per day at 3 to 4
miles per hour, addition to the light physical activity
associated with typical day-today life.
1.5. Measurements Conversion Chart

1.5.1. US Dry Volume Conversion

MEASURE EQUIVALENT

1/16 teaspoon dash

1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1/2 cup 8 Tablespoons
3/4 cup 12 Tablespoons
1 cup 16 Tablespoons
1 Pound 16 ounces

1.5.2. US Liquid Volume Measurements

MEASURE EQUIVALENT

8 Fluid ounces 1 Cup

1 Pint 2 Cups (= 16 fluid ounces)

1 Quart 2 Pints (= 4 cups)

1 Gallon 4 Quarts (= 16 cups)

1.5.3. US to Metric Conversions

MEASURE EQUIVALENT
1 ml (ml stands for milliliter, one thousandth of
1/5 teaspoon
a liter)

1 teaspoon 5 ml

1 tablespoon 15 ml

1 fluid oz. 30 ml
 1/5 cup 50 ml

1 cup 240 ml

2 cups (1 pint) 470 ml

4 cups (1 quart) .95 liter

4 quarts (1 gal.) 3.8 liters

1 oz. 28 grams

1 pound 454 grams

1.5.4. Metric to US Conversion

MEASURE EQUIVALENT

1 millilitre 1/5 teaspoon

5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 litre 34 fluid oz.
1 litre 4.2 cups
1 litre 2.1 pints
1 litre 1.06 quarts
1 litre .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.

1.5.5. Pan Size Equivalents

MEASURE EQUIVALENT

9-by-13-inches baking dish 22-by-33-centimeter baking dish

8-by-8-inches baking dish 20-by-20-centimeter baking dish
23-by-12-centimeter loaf pan (=8 cups or 2
9-by-5-inches loaf pan
liters in capacity)
 10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

1.5.6. Oven Temperature Conversions

Celsius Fahrenheit Gas Mark

140º C 275º F gas mark 1-cool

150º C 300º F gas mark 2
165º C 325º F gas mark 3-very moderate
180º C 350º F gas mark 4-moderate
190º C 375º F gas mark 5
200º C 400º F gas mark 6-moderately hot
220º C 425º F gas mark 7- hot
230º C 450º F gas mark 9
240º C 475º F gas mark 10- very hot

1.5.7. Ratios for Selected Foods

MEASURE EQUIVALENT

Butter

1 T. 14 grams 1 Tablespoon
½ cup
1 stick 4 ounces= 113 grams 8 tablespoons
4 sticks 16 ounces= 452 grams 32 tablespoons 2 cups

Lemon

1 to 3 tablespoons juice,
1 lemon 1 to 1½ teaspoons
grated zest
4 large lemons 1 cup juice ¼ cup grated zest

Chocolate

1 ounce ¼ cup grated 40 grams

6 ounces chips 1 cup chips 160 grams

cocoa powder 1 cup 115 grams

1 ounce ¼ cup grated 40 grams

Cream

Half and half ½ milk ½ cream 10.5 to 18 % butterfat

 Light cream 18 % butterfat
Light whipping
26-30 % butterfat
cream
Heavy cream whipping cream 36 % or more butterfat

1.6. Calorie Conversion Table

USDA Food Pattern

Calorie Level 1,200 1,400 1,600 1,800 2,000

Fruits 1 cup 1 ½ cup 1 ½ cup 1 ½ cup 2 cups

Vegetables 1 ½ cup 1 ½ cup 2 cups 2 ½ cups 2 ½ cups

Grains 4 oz 5 oz 5 oz 6 oz 6 oz

Protein Foods 3 oz 4 oz 5 oz 5 oz 5.5 oz

Dairy 2 ½ cups 2 ½ cups 3 cups 3 cups 3 cups

Oils 17 g 17 g 22 g 24 g 27 g

Empty Calories 121 121 121 161 258

USDA Food Pattern

Calorie Level 2,200 2,400 2,600 2,800 3,000

Fruits 2 cups 2 cups 2 cups 2 ½ cups 2 ½ cups

Vegetables 3 cups 3 cups 3 ½ cups 3 ½ cups 4 cups

Grains 7 oz 8 oz 9 oz 10 oz 10 oz

Protein Foods 6 oz 6.5 oz 6.5 oz 7 oz 7 oz

Dairy 3 cups 3 cups 3 cups 3 cups 3 cups

Oils 29 g 31 g 34 g 36 g 44 g

Empty Calories 266 330 362 395 459

1.7. Vegetable Nutrition Facts
1.8. Fruit Nutrition Facts
1.9. Beef & Veal Nutrition Facts
1.10. Pork & Lamb Nutrition Facts
1.11. Chicken & Turkey Nutrition Facts
1.12. Sea Food Nutrition Facts
 Section 2

Prepare a Calendar Menu

2.1. Menu Definition

Menus are used in the messhall to give both officers and crewmess important information about
what food offers. Recipes give detailed instructions to aid chef/cook in producing menu items.
But more than that, carefully designed menus and comprehensive recipes can help the
professional chef/cook streamline galley operations and control costs.
A menu is a powerful tool. It is a merchandising vehicle. It can assist the chef/cook in
organizing the day’s work, provision planning, reducing waste, and increasing savings. The
way a menu is developed or adapted, as well as the what type of menu are established, are
reflections of how well the operation’s concept or business plan has been defined. Sometimes
the menu evolves as the management plan is refined. In other scenarios, the concept comes
first, and the menu comes later. In still other, the menu may be the guiding principle that gives
a stamp to the way the restaurant concept evolves.
The preparation of certain garnishes, side dishes, sauces, or marinades may be organized so
that all components of a recipe are prepared by the chef/cook for that station.
Barbeque Party and Festive Holiday Meals menus call for certain types of advance work to help
the chef/cook adjust to the workflow. Even if a written menu is not provided to the
officers/crew, some form of menu list in the galley is essential to the galley’s smooth operation.
Consult the officers/crewmess to determine which recipe might be included on special meal
arrangement and read the recipes for those items (roasted, grilling, broiling and baking)
carefully so that you understand all the tasks that must be performed in advance of service, as
well as the time of serving the food. In this way, messhall service should proceed without
difficulty.

2.2. Menu Planning

A menu is a list of prepared dishes of food made available to a client and by its content and
presentation must attract the client and represent value for money. Menu planning is one of the
functions required before assembling the food materials to produce quality meals. Preparing
an excellent menu is perhaps one of the greatest challenges of chef/cook as it may spell the
difference between a mediocre service and an exceptional one. Having a well-planned menu
is, therefore, an aspect which must be carefully thought of.
The chef/cook should provide the crewmess with menus they want and not what the chef/cook
thinks the customers want. It is even better to offer fewer dishes of good standard rather than
having a wide choice of dishes of poor quality. Moreover, the chef/cook should always update
himself of the recent trends in food. Food changes over the years and some crewmess tend to
look for new dishes, different combinations of food and fresh ideas on the menu.
The menu arises from the consideration of several factors. Among the most important factors
to consider are the following:
2.2.1. Crew Profile

The menu must satisfy the individual needs of crew. It must meet, balanced
menu prepared based on religious and cultural aspects, components of
nutritionally balanced diet foods and food allergens and intolerances;

2.2.2. Cost and Budget

The cost and budget of the menu should be within the customer’s
expectations and budget for daily consumption;

2.2.3. Service Time

The menu should consider the nature of the food being served during specific
meal periods. This should be appropriate not only in amount and taste but
also in the speed of preparation and service;

2.2.4. Provision

The menu should take into account reasonableness and availability of

ingredients. This is especially true for seafood, since they may contain
toxins during certain months of the year;

2.2.5. Catering Personnel and Equipment

It is one thing to make a menu the looks good, but it is another thing to
prepare it. The menu is only useful if the staff, kitchen and equipment are
enough to handle it; and

2.2.6. Balance

The balance of a menu refers to the harmony and variety of several food
properties such as texture, colour, flavour, variety, and economics. All of
these must be considered to attain a balance in the items served on the plate,
in the items selected for one meal, and in the items from meal to meal.
When planning a menu, it is essential to always keep the clients’ needs in mind. As different
clients have different needs, it is best to offer a wide selection of dishes ranging from classic to
contemporary items. The client’s age, sex, nutritional needs, food preferences and spending
behaviour are factors that should be carefully considered.
 It is equally important to create a menu which will
not only satisfy the officers/crew the first time they
try out the dishes offered but will also entice them to
try out new dishes offers by chef/cook services
again. A basic to remember is that a well-planned
menu satisfies the gastronomic as well as the
economic criteria.

2.3. Six (6) Different Types of

Menu

The present-day menu can be one of several types or a combination of one or more of the
different types of menu. The decision to use over the other depends on the goal and type of
establishment that would use it. The terms used may vary from author to author but usually
includes the following types.

2.3.1. A’la carte Menu

Offers a large selection of dishes, which are individually priced. Customers can choose and
combine their own meal from a selection on the “menu card”. The service and preparation
require time and thus customers must wait for their orders. Some a ’la carte menu incorporates
the price of the vegetables and cereals in the main course. However, traditional a ‘la carte has
both dishes separately priced. A ’la carte requires a well-equipped kitchen as well a high
number of well-trained staff. Usually the a ‘la carte menu will also offer one or more specialties.
These are often either inserted on the regular menu as a separate leaflet or written in a
specialty board either at the door or inside the restaurant.

2.3.2. Table d’hote

The table d’ hotel which literally means host’s or hotelier’s table

is composed of a set menu or a group of several set menus that
have fixed prices. There are less choices because the guests
are limited to the offered combination or even have no choice at
all. A variation of this is to vary the price based on the main
protein dish (meat more expensive than poultry, poultry more
expensive than fish) or to add an additional sum to the fixed
price for certain selections.
2.3.3. Selective Menu

The selective menu is a cross between table d’hote and a ‘la

carte. There is a limited number of choices within a fixed price
menu, within a fixed number of courses. The customer can
combine any of the limited choices to come with a meal
composed or a fixed number of courses. When planning a
selective menu one can plan along the following lines:
 Four to six appetizers
 Five to eight entrees
 Three to six vegetables or salads
 Four to eight desserts

2.3.4. Static Menu

Mc Donald’s, Jollibee, Shakely’s and many similar restaurants

are the prime example of the static menu. A static menu is one
that remains relatively unchanged for a long period of time.
This type of menu is usually used by large restaurant chains
that require consistent and very popular products to attract
customers. Although unchanging, these menus gain through
familiarity and consistency. Because the menu is the same
anywhere one goes, advertising is universal and therefore more
cost effective. It also enables purchasing and production to
centralize its activities or at least systematize the food
production and service procedures.

2.3.5. Cyclic Menu

Cyclic menu is one which is “rotated” or repeated in a predetermined pattern. One menu cycle can be
two, three, four weeks long or even more. It is, however, not advisable to plan for too long a menu
cycle. Since we do not have the typical seasons found in western countries adapting a cycle menu
based on summer, winter, autumn and spring is useless. It is advisable to consider that the cycle
should run three or four times within a planning period in order to at least measure its popularity. If
items are popular and non-seasonal, they can be carried over to the next cycle.
 MENU LIST
2 Weeks Cycle Menu
  Monday Tuesday Wednesday Thursday Friday
Pork Ribs Fried Alumahan Chicken Broth Soup Fried Tilapia Fried Chicken
Nilaga
Steamed Sautéed Bean Salt and Pepper Steamed Pancit Canton
Rice Sprouts Pork Chops Rice
WEEK 1 Papaya Fruit Steamed Rice Ginataang Langka Fresh Fruits Fish Cracker
  Watermelon Steamed Rice Beef Broth Steamed Rice
Soup
  Beef Broth Soup Ice Cream Stick   Outsource
Dessert
Pork Beef Broth Soup Chicken Broth Soup Leek Soup Monggo
Sinigang
Steamed Fried Hasa Barbeque Spareribs Fried Bangus Lechon Kawali
Rice
WEEK 2 Banana Fruit Sautéed Cabbage Carrot and Beans Fried Steamed Rice
Eggplant
  Steamed Rice Java Rice Steamed Ice Cream
Rice Stick
  Ripe Mango Fruit Pineapple Fruit Melon Fruit  

Planning the cyclic menu, should be done carefully. The menu planner should consider the
combination and balance of the individual dishes in the menu. The popularity of dishes and sales
history should be monitored carefully to aid in better forecasting the production needs of the
establishment. Planning the cyclic menu properly is important in order to avoid “menu fatigue”. This
is especially true in a captive market, if the menu is not long enough and rich enough in variety,
customers get tired of the products in the menu. Besides these, the nutritional balance must be
considered especially in a captive market such as industrial and school cafeterias.

2.3.6. Market Menu or Market

Oriented Menu

Market Menu (Market Oriented Menu) is a menu

changing with the availability of the product. The
menu periods are not 100% defined and menus are
changing when products are available at the best
prices and when products are in their high
harvesting season.
This kind of menu is typical for small restaurants
which are more flexible in their decision making and
which are more in touch with the actual market
situation. Many good chefs prefer this kind of menu
system since it gives them a chance to work with the
products which are actually in season right now and
for this reason are of better taste than products
which are out of season.
 It is as well the most economic system since products in their high season are usually of lower
price than products out of season or during their low season. In its secondary meaning the
word Market Menu can also be used in a menu made for a specific target market, like
Vegetarians, special Ethnic groups or similar

2.4. Food Allergens and Intolerances

A food allergen is a protein in a food or ingredient that some people are sensitive to. These
proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur.
There are specific signs that a customer is having an allergic reaction. To protect your
customers, you should be able to recognize these signs and know what to do. You also should
know the types of food that most often cause allergic reactions to help prevent them from
happening.

2.4.1. Allergy Symptoms

Depending on the person, an allergic reaction can happen just after the food is eaten or several
hours later. This reaction could include some or all of these symptoms.
 Nausea
 Wheezing or shortness of breath
 Hives or itchy rashes, as shown in the photo at left
 Swelling of various parts of the body, including the face, eyes, hands, or feet
 Vomiting and/or diarrhea
 Abdominal pain

Initially symptoms may be mild, but they can become serious quickly. In severe cases,
anaphylaxis – a severe allergic reaction that can lead to death – may result. Its customer is
having an allergic reaction to food, call the emergency number in your area.

2.5. Common Food Allergens

Many food items can cause an allergic reaction. You and your staff must be aware of the most
common food allergens and the menu items that contain them.
 Milk
 Eggs
 Fish
 Shellfish, including lobster, shrimp, and crab
 Wheat
 Soy
 Peanuts
 Tree nuts, such as almonds, walnuts, and pecans
2.6. Preventing Allergic Reactions

Both service staff and kitchen staff need to do their parts to avoid serving food that can cause
an allergic reaction. Note that these policies would also apply to addressing a food sensitivity
that a customer mention.

2.6.1. Service

Your staff should be able to tell customers about menu items that contain potential allergens.
At minimum, have one person available per shift to answer customers’ questions about menu
items. Then customers say they have a food allergy, your staff should take it seriously. They
must be able to do the following.

2.6.2. Describing Dishes

tell customers how the item is prepared. Sauces, marinades, and garnishes often contain
allergens. For example, peanut butter is sometimes used as a thickener in sauces or
marinades. This information is critical to a customer with a peanut allergy.

2.6.3. Identifying Ingredients

identify any “secret” ingredients. For example, your operation may have a house specialty that
includes allergen. While you may not want to share the recipe with the public, staff must be
able to tell the secret ingredients to a customer who asks.

2.6.4. Suggesting Items

Suggest simple menu items. Complex items such as casseroles, soups, and some desserts
may contain many ingredients. These can be difficult to fully describe to customers.

2.6.5. Delivering Food

Food should be hand-delivered to guest with allergies. Delivering food separately from the
other food delivered to a table.

2.6.6. Catering Personnel

Staff must make sure that allergens are not transferred from food containing an allergen to the
food served to the customer. This is call cross-contact. Here are a few examples of how it can
happen.
 Cooking different types of food in the same fryer oil can cause cross-contact
 Putting food on surfaces that have touched allergens can cause cross-contact.
 Section 3

Victualling

3.1. Law

The International Law concerning Food & Catering is provided in the 2006 Maritime Labour
Convention produced by the International Labour organization, the following provides some of
the detail pertaining to Catering:

3.1.1. Regulation 3.2 – Food and catering

Purpose: To ensure that seafarers have access to good quality food and drinking water
provided under regulated hygienic conditions
1. Each Member shall ensure that ships that fly its flag carry on board and serve food and
drinking water of appropriate quality, nutritional value and quantity that adequately
covers the requirements of the ship and takes into account the differing cultural and
religious backgrounds.
2. Seafarers on board a ship shall be provided with food free of charge during the period
of engagement.
3. Seafarers employed as ships’ cooks with responsibility for food preparation must be
trained and qualified for their position on board ship.

3.1.1.1. Standard A3.2 – Food and catering

1. Each Member shall adopt laws and regulations or other measures to provide minimum
standards for the quantity and quality of food and drinking water and for the catering
standards that apply to meals provided to seafarers on ships that fly its flag, and shall
undertake educational activities to promote awareness and implementation of the
standards referred to in this paragraph.
2. Each Member shall ensure that ships that fly its flag meet the following minimum
standards:
 (a) food and drinking water supplies, having regard to the number of seafarers on
board, their religious requirements and cultural practices as they pertain to food,
and the duration and nature of the voyage, shall be suitable in respect of quantity,
nutritional value, quality and variety;
 (b) the organization and equipment of the catering department shall be such as to
permit the provision to the seafarers of adequate, varied and nutritious meals
prepared and served in hygienic conditions; and
 (c) catering staff shall be properly trained or instructed for their positions.
3. Shipowners shall ensure that seafarers who are engaged as ships’ cooks are trained,
qualified and found competent for the position in accordance with requirements set out
in the laws and regulations of the Member concerned.
 4. The requirements under paragraph 3 of this Standard shall include a completion of a
training course approved or recognized by the competent authority, which covers
practical cookery, food and personal hygiene, food storage, stock control, and
environmental protection and catering health and safety.
5. On ships operating with a prescribed manning of less than ten which, by virtue of the
size of the crew or the trading pattern, may not be required by the competent authority
to carry a fully qualified cook, anyone processing food in the galley shall be trained or
instructed in areas including food and personal hygiene as well as handling and
storage of food on board ship.
6. In circumstances of exceptional necessity, the competent authority may issue a
dispensation permitting a non-fully qualified cook to serve in a specified ship for a
specified limited period, until the next convenient port of call or for a period not
exceeding one month, provided that the person to whom the dispensation is issued is
trained or instructed in areas including food and personal hygiene as well as handling
and storage of food on board ship.
7. In accordance with the ongoing compliance procedures under Title 5, the competent
authority shall require that frequent documented inspections be carried out on board
ships, by or under the authority of the master, with respect to:
 (a) supplies of food and drinking water;
 (b) all spaces and equipment used for the storage and handling of food and
drinking water; and
 (c) galley and other equipment for the preparation and service of meals.
8. No seafarer under the age of 18 shall be employed or engaged or work as a ship’s
cook

3.1.1.2. Guideline B3.2 – Food and catering

3.1.1.3. Guideline B3.2.1 – Inspection, education, research and

publication
1. The competent authority should, in cooperation with other relevant agencies and
organizations, collect up-to-date information on nutrition and on methods of
purchasing, storing, preserving, cooking and serving food, with special reference to the
requirements of catering on board a ship. This information should be made available,
free of charge or at reasonable cost, to manufacturers of and traders in ships’ food
supplies and equipment, masters, stewards and cooks, and to shipowners’ and
seafarers’ organizations concerned. Appropriate forms of publicity, such as manuals,
brochures, posters, charts or advertisements in trade journals, should be used for this
purpose.
2. The competent authority should issue recommendations to avoid wastage of food,
facilitate the maintenance of a proper standard of hygiene, and ensure the maximum
practicable convenience in working arrangements.
3. The competent authority should work with relevant agencies and organizations to
develop educational materials and on-board information concerning methods of
ensuring proper food supply and catering services.
4. The competent authority should work in close cooperation with the shipowners’ and
seafarers’ organizations concerned and with national or local authorities dealing with
questions of food and health and may where necessary utilize the services of such
authorities.
3.1.1.4. Guideline B3.2.2 – Ships' cooks
1. Seafarers should only be qualified as ships’ cooks if they have:
 (a) served at sea for a minimum period to be prescribed by the competent
authority, which could be varied to take into account existing relevant
qualifications or experience;
 (b) passed an examination prescribed by the competent authority or passed an
equivalent examination at an approved training course for cooks.
2. The prescribed examination may be conducted, and certificates granted either directly
by the competent authority or, subject to its control, by an approved school for the
training of cooks.
3. The competent authority should provide for the recognition, where appropriate, of
certificates of qualification as ships’ cooks issued by other Members, which have
ratified this Convention or the Certification of Ships’ Cooks Convention, 1946 (No. 69),
or other approved body.
Victualling is the art of keeping up with food provisioning ensuring you have a fresh ready to eat
supply of ingredients and DON’T run out of food at sea. The basis of victualling is accurately
defining requirements and purchasing these on time. The keys to successful Victualling are
based on the principals of menu planning.

3.1.2. Budget

The daily feeding rate or budget is set by the Ship Manager or principal. The figure is derived
based on vessel type and trade, trading areas, crew size and season.

3.1.3. Exchange Rate

The Ships Cook must take into account trading areas, currency exchange rates and availability
of provisions. Remember in some countries food is linked to religion and customs and as such
maybe difficult or very expensive to buy.
To get latest currency exchange rates use Google and type in “currency conversion” it will
provide a number of sites that provide up todate calculators.
3.2. Victualling Calculations

Computation of consumption per person per day, it is important for ship cooks to learn how to
calculate consumption rate for them to have better control of the budget given by the master.
Number of crew and days of voyage are determined in accordance with the budget allocated by
the company.

3.2.1. Definitions

Terms to Remember:
 CREW RATIO – equivalent meals per man per day
 R.O.B. (Remaining on Board) – the quantity of goods or provisions on hand
 CONSUMPTION – the food consumption per man per day
 SHIP CHANDLER – a person who deals in accordance with commodities and
supplies for the ships
 PROVISIONS – are food supplies and commodities for all crew onboard for
certain ship voyages, which include frozen, dry goods and consumables

3.3. Inventory

Inventory is the term given to materials available essentially it is a list of what is available and
quantity available. Maintaining an accurate inventory ensures that your provisioning will easy to
do and cost effective. A win, win situation the Company will be happy that the food onboard is
cost effective and good quality, the Master will be happy as you are meeting budget
requirements and make the provisioning paperwork easy to use as it is based on known
amounts and not guess work, also he will be able to please Port State Control inspectors when
they conduct inspections of the Galley and Food Storage areas. You will be happy as the
provisioning will take less time and be easier to manage.

Beware failure to maintain a good inventory is a disaster waiting to happen.

Inventories that you have to maintain
- Food Stored
- Galley equipment
- Mess hall equipment
Inventory checking should be conducted upon joining the vessel and prior to handing over the
inventory should highlight
- Amount / quantity of material
- State of material – FIFO dates, equipment defects
Quantities of food supplies/ingredients required to complete recipes/menus are estimated.
3.4. Calculation and Conversion

Doing mathematics is a lot like cooking. Of course, there a lot of differences, too. It’s hard to
chop something with a calculator and taking notes on the back of frying pan isn’t as easy as it
might sound. Here are some similarities between doing math and cooking.

3.5. Recipe

A recipe is a written record of the ingredients and preparation steps needed to make a particular
dish. The form a recipe takes depends on who will ultimately use the recipe and the medium in
which the recipe will be presented.
Before starting to cook from any recipe, the first step is always to read through the recipe in its
entirely to gain an understanding of exactly what is required. This step will alert you to any
potential surprises the recipe might contain, such as requiring an unusual piece of equipment or
an overnight cooling period. This is also the point at which you must decide if any modifications
to the recipe are in order. Perhaps the recipe makes only ten portions and you want to make
fifty, or vice versa. You will have to convert the recipe (using a Recipe Conversion
Factor/Conversion Factor (RCF/CF) to Convert Recipe Yields). While increasing or decreasing
the yield, you may discover that you need to make equipment modifications as well to
accommodate the new volume of food. Or you might decide that you want to omit, add, or
substitute an ingredient. All of these decisions should be made before any ingredient
preparation or cooking begins.
Once you have read through and evaluated or modified the recipe, it is time to get your mise en
place together. In many recipes, the ingredient list will indicate how the ingredient should be
prepared (parboiling or cutting into pieces of a certain size) before the actual cooking or
assembling begins.

3.5.1. Standardized Recipes

The recipes used in each professional kitchen are known as standardized recipes. Unlike
published recipes, standardized recipes are tailored to suit the needs of an individual kitchen.
Preparing well-written and accurate standardized recipes is a big part of the professional
chef’s/cook’s work in all food service settings, as they include much more than just ingredient
names and preparation steps. Standardized recipes establish total yields, portion sizes,
holding and serving practices, plating information, and they set standards for cooking
temperatures and times. These standards help to ensure consistent quality and quantity,
permit chefs to monitor the efficiency of their work, and reduce costs by eliminating waste.
Standardized recipes can be recorded by hand, or electronically using a recipe management
program or other computerized database. They should be recorded in a consistent, clear,
easy-to-follow form and should be readily accessible.
As you prepare a standardized recipe, be as precise and consistent as you can. Include as
many of the following elements as possible:
 Name/title of the food item or dish
 Yield information, expressed as one or more of the following: total weight, total
volume, total number of portions
 Portion information for each serving, expressed as one or more of the following: a
specific number of items (count), volume, weight
  Ingredient names, expressed in appropriate detail, specifying variety or brand as
necessary
 Ingredient measures, expressed as one or more of the following: count, volume,
weight
 Ingredients preparation instructions, sometimes included in the ingredient name,
sometimes expressed in the method itself as a step
 Equipment information for preparation, cooking, storing, holding, and serving
 Preparation steps detailing mise en place, cooking methods, and temperatures for
safe food handling
 Service information, describing how to finish and plate a dish, add side dishes,
sauces, and garnishes, if any, and listing the proper service temperatures
 Holding and reheating information, describing procedures, equipment, times, and
temperature for safe storage
 Critical Control Points (CCPs) at appropriate stages in the recipe to indicate
temperatures and times for safe food-handling procedures during storage,
preparation, holding, and reheating

3.5.2. Recipe and Calculations and Conversion

Often you will need to modify a recipe. Sometimes a recipe must be increased or decreased.
You may be adapting a recipe from another source into a standardized format, or you may be
adjusting a standardized recipe for a special event such as a banquet or a reception. You may
need to convert from volume measures to weight or from metric measurements to the U.S.
system. You will also need to be able to translate between purchase units and recipe
measurements. In some circumstances, you may be called upon to increase or decrease the
suggested portion size for a recipe. Or you may want to determine how much the food in a
particular recipe cost.

3.5.3. Measuring Ingredients Accurately

Accurate measurements are crucial to recipes. In order to keep costs in line and ensure
consistency of quality and quantity, ingredients and portion sizes must be measured correctly
each time a recipe is made.
Ingredients are purchased and used according to one of three measuring conversions: count,
volume or weight. They may be purchased according to one system and measured for use
in a recipe according to another.

Count
Is a measuring of whole items as one would purchase them? The term each, bunch, and
dozen all indicate units of count measure. If the individual item has been processed, graded,
or packaged according to established standards, count can be useful, accurate way to measure
ingredients. It is less accurate for ingredients requiring some advance preparation or without
any established standards for provision. Garlic cloves, the intensity of garlic in the dish will
change depending upon whether the cloves you use are large or small.

Volume
is a measurement of the space occupied by a solid, liquid, or gas? The terms teaspoon
(tsp), tablespoon (tbsp), fluid ounce (fl oz), cup (c), pint (pt), quart (qt), gallon
(gal), millilitre (ml), and litre (L) all indicate units of volume measure. Graduated
containers (measuring cups) and utensils for which the volume known (such as a 2-ounce ladle
or a teaspoon) are used to measure volume.
 Volume measurements are best suited to liquids, though they are also used for solids,
especially spices, in small amounts. Tools used for measuring volume are not always as
precise as necessary, especially if you must often increase or decrease a recipe. Volume
measuring tools don’t conform to any regulated standards. Therefore, the amount of ingredient
measured with one set of spoons, cups, or pitcher could be quite different from the amount
measured with another set.

Weight
Is a measurement of the mass or heaviness of a solid, liquid, or gas? The terms ounce (oz),
pound (lb), gram (g), and kilogram (kg) all indicate units of weight measure. Scales are
used to measure weight, and they must meet specific standards for accuracy. In professional
kitchens/galley, weight is usually the preferred type of measurement because it is easier to
attain accuracy with weight than it is with volume.

3.6. Butcher Chart

Type of Food Portion Size per Person

Soup 250 ml

Sauce 100 ml

Potatoes 200 – 250 g

Meat (Pork & Beef) 200 g

Meat (Chicken) 200 g or quarter cut

Fish 200 g

Side dish (cooked) 150 g

Salad (lettuce based) 30 g (plus other ingredients)

Rice (raw) 80 g (European)

Rice (raw) 200 g (Filipino)

Pasta (raw) 60 g (side starch)

Pasta (raw) 100 g (full meal)

*BUTCHER CHARTS ARE USED TO GUIDE THE COOK ON THE QUANTITY OF FOOD THAT
SHOULD BE ALOTTED PER PERSON. IT IS ALSO USED IN COMPUTING FOR RECIPE YIELDS.
 Section 4

Request Provisions
Forecast requisition/provision is prepared in accordance with availability of supplies.
Purchase order and forecast requisition is supervised and managed in accordance with
availability of supplies.
Calculation needed to complete work tasks are supervised and managed using the basic
mathematical principles. May include addition the following:
 Subtraction
 Multiplication
 Division
 Ratio and Proportion

4.1.1. General requirements for Provision Administration

The provision administration will be normally done by the Master in co-operation with the Cook.
The Cook is responsible for the provision requisitioning and storing of the provision.
There are several methods of provision administration on board of the ships nowadays. It
depends on the company’s system when they would like to have the provision account, either
monthly or quarterly.
But nevertheless, the way of calculation is always the same. The main parts of the provision
administration are:
 Invoice record of the provision ordered
 Meals List per month
 Provision account sheet
 Provision purchase sheet
 Exchange rate per each provision delivery
 Delivery sheets

4.2. Feeding Rate

The company will pre calculate the daily provision rate per crew per day. This depends first of all
where the ship is trading. The daily pre calculation of the provision rate is part of the vessels
general budget plan. It is in the masters’ responsibility to instruct the ships cook what the
planned daily rate is, and what are the margins of this daily rate.
This is necessary to know for the ship cooks to calculate the daily consumption and the monthly
provision rate. The provision rate might vary over the year. The reason for this is:
 Increased prices
  Different prices for same goods in different trading areas.
 More or Less consumption by the crew
In any case the ship cook should avoid buying foods if the price for the food is exorbitantly high.
As well special foods should be not brought in areas where they are not readily available; this
will also increase the daily rate drastically. (For example, butter and milk in Japan)
Good Inventory Control and FIFO management will help the cook not to overdo the daily
provision rate.
The daily provision rate will be also influenced by the type of ship. Sometimes tanker has a quite
higher provision rate than Reefer vessel or bulk carrier.

Procedure for Provision Calculation

Provision calculation can be either done by means of a computer-based Program (AMOS- D) or
by manual calculation.
Following procedures should be strict followed
 After receiving a provision order , the received items have to be entered into the
provision account sheet
 At the end of each reporting period ( monthly or quarterly ) , a provision inventory
stocktake is to be done by the Cook and / or the mate ( if he is responsible for this )
 The results of the provision inventory stocktake is entered into the provision account
sheet
 The daily meals list is to be updated every day by the Cook in order to have the
number of meals consumed on hand at the end of the month.
 Fill in the provision purchase sheet. All items received have to be entered in total ( by
ports and delivery date included the name of the ship chandler )
 Enter at the top of the provision purchase sheet the balance carried forward from last
period
 Enter the stock on board end of the period ( out of provision account sheet )
 Enter the divisor ( meals served for the said period )

The result will be the consumption per day per person.

This calculation will be either done by the chief cook, the master or the mate responsible on
board for provisioning. The period calculation has to be signed by the master and the chief cook
and one copy will be sent to the company, and one copy remains with the master and the last
copy remains with the chief