Purchasing and

Preparing Ingredients
According to Recipe

Reporters:
Reanna Nina Sofhia D. Mabale
Princes S. Barsobia
Travish Pulvera
Purchasing Food
Purchasing food and supplies is one of the
most important activities in home and food
establishments which defined as the process of
buying the right amount at the right time, from
the right place and from the right source. Food
purchaser must know of effective purchasing
procedures to ensure that the best quality of
food is bought at a reasonable price.
PURCHASING TECHNIQUES
It includes comparative shopping, evaluation
of new products, wise judgement in timing
large purchases of seasonal items and selection
of the most efficient supplier. The following are
essential guidelines that you should remember
for effective purchasing activity:
1. Buy the Right Quantity
2. Buy the Right Quality
3. Buy at the Right Price
MEAL PREPARATION
A series of activities that start from washing,
peeling, and cutting of good quality foods for
cooking.
GUIDELINES TO KEEP FOOD SAFE
1. Clean
2. Separate
3. Cook
4. Chill
5. Purchasing
FOOD CLASSIFICATIONS
1. Perishable foods – Foods that are needed to
be kept at refrigerator or freezer temperatures
and should be used within several days.
2. Semi-perishable foods – if these foods are
properly stored and handled it may remain
unspoiled for six months to about one year.
3. Staple or Non-perishable – these foods will
lose their quality if stored over a long time,
even under ideal conditions.
MENU PLANNING
The menu is a list of prepared food offered to
customers from which they choose their needs.
Below are factors to consider in menu planning:
1. Customers to be served
2. Number of people to be served
3. Child customers to be considered
4. Food budget
5. Physical facilities and layout
6. Occasion and style of service
7. Market conditions
8. Menu combinations
MENU PATTERN
An outline of food to be served for each meal.
KINDS OF MENU
 Table d’hôte
 Set
 A la Carte
 Function
 Buffet
 Cyclic
 Static
 Prix-fixe
 Du jour
MENU CARD
A printed list of food items offered in a
restaurant.
TYPES OF MENU CARD
1. Tall and Skinny
2. Mini Booklet
3. Fan
4. Square
STANDARD RECIPES
A procedural text which logically sets out the
steps required to create a particular dish.