TM Design Meals To Meet Spec Market Req FN 020214

Design meals to meet specific market
requirements
D1.HCA.CL3.04
Trainee Manual
Design meals to meet
specific market
requirements
D1.HCA.CL3.04
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Nick Hyland
Project Manager/Editor: Alan Maguire
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
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and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
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Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Design_meals_to_meet_spec_market_req_FN_020214
Table of contents
Unit descriptor........................................................................................................................ 1
Assessment matrix ................................................................................................................ 3
Glossary ................................................................................................................................. 5
Element 1: Identify markets ................................................................................................... 7
Element 2: Create meals for specific markets .................................................................... 37
Presentation of written work ................................................................................................ 95
Recommended reading ....................................................................................................... 97
Trainee evaluation sheet ..................................................................................................... 99
Trainee Self-Assessment Checklist .................................................................................. 101
© ASEAN 2013
Trainee Manual
Design meals to meet specific market requirements
© ASEAN 2013
Trainee Manual
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Design meals to meet specific
market requirements in a range of settings within the hotel and travel industries workplace
context.
Unit Code:
D1.HCA.CL3.04
Nominal Hours:
35 hours
Element 1: Identify markets

Performance Criteria
1.1 Identify characteristics of different markets
1.2 Identify community markets
1.3 Identify different market trends
Element 2: Create meals for specific markets

Performance Criteria
2.1 Create meals to meet market needs
2.2 Create meals to meet customers’ satisfaction
2.3 Create meals within a budget
2.4 Organise requirements/preferences
2.5 Identify resources required for meals
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

Projects Questions Questions
1.1 Identify characteristics of different markets 1.1 1,2,3,4 1,2
1.2 Identify community markets 1.2 5,6,7 3,4
1.3 Identify different market trends 1.3 8,9 5,6
2.1 Create meals to meet market needs 2.1 10,11,12,13 7,8,9
2.2 Create meals to meet customers’ satisfaction 2.2 14 10
2.3 Create meals within a budget 2.3 15,16 11,12,13
2.4 Organise requirements/preferences 2.4 17,18 14
2.5 Identify resources required for meals 2.5 19,20 15,16
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Assessment matrix
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Glossary
Glossary
Term Explanation
A French term which is translated as "according to the

A la carte
menu". A menu of items which are all individually priced
An abnormal reaction of the body to a previously

encountered allergen introduced by inhalation, ingestion,
Allergy
injection, or skin contact, often manifested by itchy eyes,
runny nose, wheezing, skin rash, or diarrhea.
Essential nutrient that is the body's main source of

Carbohydrate
energy. A sugar or starch
Foods from grains such as wheat, rice, corn (maize),

Cereals barley, oats, rye and the flours made from these grains
when they are crushed (milled)
Items of food or beverage. Products used in food

Commodities
production
An ingredient that has had all or part of the preparation

Convenience Food
done
Cuisine A style or quality of cooking; cookery:
Culinary Of, pertaining to, or used in cooking or the kitchen.
Dairy Products containing or made from milk
Is the sum of food consumed by a person. Usually

Diet
calculated on a daily basis
A nutrient that supplies energy, promotes growth and is

Fat
the carrier of certain vitamins
Denoting or relating to meat prepared as prescribed by

Halal
Muslim law
The basic, underlying framework or features of a system

Infrastructure
or organization.
A measure of the energy used by the body, and of the

Kilojoule
energy supplied by food to the body
Relating to food, or premises in which food is sold,

Kosher cooked, or eaten which satisfy the requirements of
Jewish law
A French term which is translated as "putting in place".

Mise-en-place
Referring to preparation prior to service
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Glossary
Term Explanation
Nutrient The substances found in food that nourish the body
The process by which organisms take in and utilize food

Nutrition material.
Perishable Refers to food which will deteriorate or rot
Portion The amount of food or beverage served
A macro nutrient made up of amino acids. Good sources

Protein
include meats, poultry, seafood and eggs
A French term which is translated as "table of the host".

Table D'hote
A set price menu
The select group of customers, with similar

Target markets characteristics, in which an establishment focuses its
efforts towards
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Element 1:
Identify markets
Introduction
The hospitality and tourism industries interact with a diversity of
customers. This manual focuses on the skills and knowledge
required by cooks and chefs to design, prepare, cook and serve
meals to meet the specific market requirements and needs of
these customers in commercial food production environments.
Whilst it is essential for the health of these customers that you
meet any dietary requirements they may have, it is important that
kitchen staff are also aware of the value in providing for customers
that have specific requirements with appealing and appetising
meals.
Before we look at the different characteristics of markets that have different menu needs,
it is essential that we look at some basic requirements to consider when designing menus
and meals that may be included in these menus.
Understanding target markets

Before attempting to design menus and meals within
these menus, it is important to understand the different
markets in which we are catering for including:
Characteristics and needs of these markets
The characteristics and needs of these markets,
including but not limited to:
 Cultural
 Health, dietary
 Religious
 Fads
 Festivals.
Meal preferences
The first priority of providing food has to be to satisfy hunger.
Food has, however, always been linked to other factors such as socio-economic,
emotional and psychological needs.
In other words, it is also important to know how and why a customer may be motivated to
select or enjoy particular cuisines or dishes.
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Their meal preferences including identification of:

 Meals
 Ingredients within these meals
 Combination of ingredients
 Preparation methods
 Cookery methods
 Presentation methods
Dietary, cultural or religious requirements
Any dietary, cultural or religious requirements that must be met
Consumer Expectations
Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the
following areas:
 Personal preference and knowledge of the diner
 Cultural or religious preferences and restrictions
 Awareness of the food being eaten
 Value for money.
Ultimately kitchen staff must make the decision:
 As to the market that they wish to enter
 To ensure the menu reflect that specific markets and the
values expected within.
Key factors influencing food choices

The factors that have a significant influence on food choice are:
 Nutrition
 Key components of meals
 Health requirements
 Culture
 Religion
 Dietary requirements
 Food Allergies
 Vegetarian.
This manual will explore these factors in more detail.
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Nutrition
All meals must be designed with nutrition in mind. This is important regardless of any
cultural, religious or health beliefs.
Nutrients needed for health
The food we eat contains nutrients. A nutrient is a source
of nourishment found in food and they are needed by the
body to:
 Provide fuel for energy
 Provide materials for growth, repair and maintenance
 Provide special elements needed for body processes.
The nutrients that the body needs are:
 Carbohydrates
 Protein
 Lipids
 Vitamins
 Minerals.
Carbohydrates
Carbohydrates are the human body's main source of energy, so it is important that the
diet includes enough to provide energy for basic functions such as breathing as well as
the physical activity of the day.
Carbohydrates are classified as either:
Simple carbohydrates
These are foods high in sugars:
 E.g. Sugars found in cane (sucrose), fruit (fructose), milk
(lactose), honey.
Complex carbohydrates
These are the starches found in plant foods:
 E.g. Potatoes, rice, bread, pasta, noodles.
Protein
Protein is needed to produce, repair and maintain all the cells throughout the body e.g.
our hair, fingernails, muscles, blood etc.
Many foods contain a good source of protein:
Animal proteins
 E.g. Meats, poultry, seafood, game, eggs, dairy.
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Plant protein
Some plant foods also contain good sources of protein such as soy products like tofu or
bean curd.
Many plant foods contain protein which can be useful if combined together:
 E.g. Grains, nuts, seeds and legumes.
Lipids
Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in
the body in the structure of cells, to provide insulation, to assist in the transport of fat
soluble vitamins and can be used as a source of energy.
Lipids can be classified as:
Fats
 Fats are usually solid at room temperature
 Usually from animals:
 E.g. Butter, chicken fat, lard
 Plant based coconut and palm fats are exceptions
 Usually classified as Saturated.
Oils
 Oils are liquid at room temperature
 From plants:
 E.g. seeds, fruit
 Usually classified as Unsaturated:
 Monounsaturated
 Polyunsaturated.
Vitamins
Vitamins are micronutrients, meaning they are only needed in very small amounts. Eating
a balanced diet as outlined in dietary guidelines will provide most customers with
sufficient quantities of these vitamins. Vitamins are divided into two groups based on their
solubility:
 Water soluble:
 Vitamins C and the B complex vitamins
 Fat soluble:
 Vitamins A, D, E, K.
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Minerals
Minerals like vitamins are also micronutrients and only needed in very small amounts.
Again eating a balanced diet as outlined in dietary guidelines will provide sufficient
quantities of the 17 minerals that the body needs for health. Each of the minerals plays an
important role in the body’s daily processes. There are 4 minerals that are often
discussed when considering health, they are:
 Iron:
 Required for the production of red blood cells
 Assist in the transport of oxygen
 Calcium:
 Essential for strengthening bones and teeth
 Play a role in muscle functioning and blood clotting
 Sodium:
 Essential in balancing fluid in the body
 Zinc:
 Needed for growth.
There are also two additional requirements needed by the human body for its daily
processes, these are:
Fibre Water
 Fibre is the indigestible part of plants  Transports water soluble nutrients

 Fibre assists in keeping the digestive  Regulates the body's temperature
system healthy  Flushes out waste
Key components of meals

Key components of menus include:
 Proteins
 Starches
 Vegetables
 Flavourings
 Cooking methods
 Service styles.
On later pages a summary of how different cultures prefer key components of a meal will
be identified.
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Health requirements
One of the most important characteristics of all markets is the importance creating meals
that are consist with what a healthy balanced diet consists of. Governments assist
consumers and cooks alike to plan healthy diets by producing guides called dietary
guidelines. These identify basic nutritional needs by grouping foods and outlining the
proportions of foods needed daily from each group to maintain health.
Five core food groups
A healthy diet can be achieved by eating a variety of nutritious foods from the five food
groups every day. The five core food groups are:
 Grain foods
 Vegetables and legumes/beans
 Lean meats, poultry fish, eggs , tofu, nuts and seeds and legumes/beans
 Fruit
 Milk, yoghurt, cheese or alternatives.
The aim of dietary guidelines is to use the best available scientific
evidence to provide information on types and amounts of foods, food
groups and dietary patterns.
The Guidelines are designed to be a guide for health professionals,
policy makers, educators, food manufacturers, food retailers and
researchers. The aim is to:
 Promote health and wellbeing
 Reduce the risk of diet-related conditions
 Reduce the risk of chronic disease.
These guidelines are structured for healthy people as well as those with common diet-
related risk factors such as being overweight. Most guidelines suggest that we eat:
More Less
 Variety of nutritious foods including:  Added fat - especially saturated fat

Whole plant foods such as grains and  Added sugar
vegetables  Added salt
 Water  Alcohol
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Culture
The types of customers catered for by the hospitality
industry are diverse. Often the expectations customers
have about foods, meals and even the style of food
service is related to the cultural groups of which they
belong.
Cultural influences such as nationality, ancestral
background and religion affect the foods that are chosen
and the manner in which food is eaten. It is important that
cooks have knowledge of how to design meals to meet
the needs of specific cultural groups or the diets which may be based on religion or other
beliefs.
World Cuisines
Food plays a major role in many cultures. Cuisines are as varied as there are countries
and communities within those countries. The foods that are preferred, the types of meals
that are prepared and even the style in which food is generally served is influenced by
factors such as the history, climate and the geography of the area.
Looking at a cuisine of a country such as Vietnam you can see this influence:
 French baguettes are readily found on the streets:
 An aspect of the French occupation of Vietnam
 Fish is a major protein food eaten in Vietnam:
 Vietnam has many thousands of kilometres of
coastline and waterways
 Rice is a staple food in Vietnamese cuisine and is
eaten at most meals:
 Much of Vietnam has a significant rainfall, which is ideal for growing rice.
What is eaten in one culture or sub culture may not be considered food in another.
The way food is prepared can also affect how it may be viewed. Eating raw fish like
Sashimi or food cooked in the ground like a Maori Hungi or cheese coated in wood ash
are enjoyed by some and would be considered unacceptable to others.
Food preferences may also be influenced by religious beliefs and practises, economic
capacity and even political factors. Many dishes have developed simply from the access
people have to food; the dishes that are based on easy to grow local foods in rural
communities.
Identifying the main ingredients, cooking methods and service styles of a cuisine will help
you to be able to prepare meals which will be appealing to customers from specific
cultural groups. A good start is to be aware of the key components of meals from general
areas of the world.
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Key components of meals – different cuisines
Middle Eastern Mediterranean

Asian cuisines European cuisines
cuisines cuisines
Proteins Proteins Proteins Proteins

 Chicken  Lamb  Chicken  Chicken
 Pork  Legumes  Pork  Pork
 Eggs
Starches Starches Starches Starches

 Rice  Wheat  Wheat  Wheat
 Noodles  Bread  Oats
 Rice  Rye
Vegetables Vegetables Vegetables Vegetables

 Leafy greens  Fruit vegetables  Fruit vegetables  Root vegetables
Flavourings Flavourings Flavourings Flavourings

 Soy sauce  Herbs  Herbs  Animal fats
 Garlic
Cooking methods Cooking methods Cooking methods Cooking methods

 Stir fry  Grill  Braise  Braise
 Braise
Serving styles Serving styles Serving styles Serving styles

 Shared meals  Shared meals  Shared meals  Individual meals
This is of course is very general and you will probably need to explore the specifics of the
most relevant cuisines that apply to your work situation.
Example of components for Japanese cuisine

For example, a specific Asian cuisine you may need to prepare meals for such as
Japanese cuisine would likely often comprise of the following components:
Protein
 Seafood
 Tofu.
Starch
 Rice
 Vegetables
 Radish
 Mushrooms
 Seaweed.
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Flavourings
 Soy sauce
 Miso.
Cooking methods
 Braising
 Raw.
A well known Japanese dish is Sushi. Sushi is usually
made of rice, topped with fresh raw seafood and served
with soy sauce. Some sushi are also wrapped in nori which
is toasted seaweed.
You can then investigate cuisines in even more depth by exploring the regional
differences. There are many regions of China where significant differences in the Chinese
cuisine can be identified, some feature spicy dishes and other focus on rich braised
dishes.
Examples of Chinese cuisine
A few examples of regional Chinese cuisines you may wish to explore in more detail
include:
 Cantonese cuisine
 Hunan cuisine
 Szechuan cuisine.
Check out these sites on cuisines of the world:
 http://en.wikipedia.org/wiki/Outline_of_cuisines
 http://www.bbc.co.uk/food/cuisines
 http://www.sbs.com.au/food/
 http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vegetarian_eating.
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Religion
Food is an important part of religious observance for many faiths. The role that food plays
in each religion is varied and may include:
 Food restrictions
 Fasting
 Meal time restrictions
 Festivals and celebrations.
There are numerous religions studied and practiced around the world however five are
considered the major religions of the world, this is not based on numbers of followers. You
will need to be aware of the significant religions in your own region so that you are able to
prepare suitable foods for your customers.
The major five religions which tend to have the most significant impact on food requests in
the hospitality industry are:
 Christianity
 Islam
 Hinduism
 Buddhism
 Judaism.
Christianity
Christianity is the world's biggest religion, with about 2.1 billion followers worldwide. It is
based on the teachings of Jesus Christ. Those who follow Christianity are called
Christians.
Islam
Islam is a faith regarded as revealed through the Prophet of Allah, Muhammad. Those
who follow Islam are called Muslims. Muslims believe that there is only one God and the
Arabic word for God is Allah.
Hinduism
Hinduism is the religion of the majority of people in India and Nepal. It also exists among
significant populations outside of the sub continent and has over 900 million adherents
worldwide. Hinduism has no single founder, no single scripture, and no commonly agreed
set of teachings. Followers of Hinduism are called Hindus.
Buddhism
Buddhism is a tradition that focuses on personal spiritual development. Buddhists strive
for a deep insight into the true nature of life and do not worship gods or deities. A follower
of Buddhism is referred to as a Buddhist.
Judaism
Judaism is one of the oldest monotheistic (one god) religions and was founded over 3500
years ago in the Middle East. Followers of Judaism are called Jews. Jews believe that
God appointed the Jews to be his chosen people in order to set an example of holiness
and ethical behaviour to the world.
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Most religions have divisions or branches which impact on the understanding and
practices, some followers will have a more orthodox (strict) view while others will be more
liberal (less strict). An example of how this might apply to food choices would be the
interpretation of not killing animals for human consumption. This might be practiced by
following a vegetarian diet or by not personally killing animals for food.
Visit the following website to learn more about these religions:
 http://www.bbc.co.uk/religion/religions/.
Religion and Food Preferences
When preparing meals for customers who follow one of the religions listed or any other
set of beliefs specific meals may need to be offered. If you are aware of the main food
preferences which apply this will assist you to meet their needs.
Guidance from customers is often necessary as there are differing interpretations of how
to implement food preferences
The most commonly requested food restrictions include the following:
Islam Hinduism Buddhism Judaism
Halal products: Vegetarian choices Vegetarian choice: Kosher products:

 Beef, lamb poultry  Vegan  Beef, lamb poultry
and fish (with and fish (with
scales and fins) scales and fins)
 Gelatines used in
products
No pork No beef Meat and dairy should

not be mixed
No birds of prey No alcohol No pork
No alcohol, tea and No shellfish

coffee
No birds of prey
Overall Christianity has few food restrictions although there are some branches of
Christianity that have more restrictions on foods.
For example many Seventh Day Adventists are vegetarian, some vegan. However as
Christianity is the one of the world's largest religion, there are many festivals which are
widely celebrated and these will impact on the hospitality industry.
The most well known of these is the festivities at Christmas. Many hospitality venues
offer special menus at Christmas time.
Check out this site for more information on food restrictions:

 http://www.deni.gov.uk/guidance_on_foods_for_religious_faiths_poster.pdf
 http://www.butlersguild.com/index.php?subject=103.
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Dietary Requirements
Another major characteristic of different markets is dietary requirements that each may
have.
Following is a list of different diets and meal items that may or may not be served.
Special dietary specifications
Diet Details
Low Lactose Only very low levels of dairy products are suitable.
Soy products are generally acceptable.
No cream, yoghurt or milk-based sauces or dishes should be served.
Lactose Intolerant No lactose is acceptable in any form.
Renal Diet This generally involves very low levels of sodium and potassium, subject to
the individual’s requirements.
Low sodium means low salt.
Foods high in potassium, such as green leafy vegetables, must be avoided.
Gluten-Free Diets Gluten is the protein found in cereal grain.

No food should be served containing flour.
Soya flour is generally acceptable.
Allergies Persons may have allergies to specific products or groups of products.
No level of the allergen is acceptable.
Food Allergies
What is a food allergy?
A true food allergy occurs when a persons' immune system overreacts to a specific part of
a food, usually a protein and produces antibodies to fight the allergen. The immune
system is reacting to a harmless food as if it is toxic.
Common Food Allergens
The most common foods with proteins that can trigger an allergic
reaction are:
 Eggs
 Seafood:
 Fish
 Shellfish
 Nuts
 especially peanuts
 Milk
 Wheat
 Soy.
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Reactions to Food Allergens

The reactions that can affect the body vary from person to person and can be minor to life
threatening. These reactions include:
Skin Gastrointestinal Respiratory Cardiovascular
Hives Stomach cramps Runny nose Light headedness
Eczema Nausea Watery eyes Faintness
Redness and swelling

Vomiting Sneezing
around the mouth
Itchiness Diarrhoea Anaphylaxis*
*Anaphylaxis is a sudden, potentially life threatening condition, which can cause a

person's airways to swell, and blood pressure to drop. This results in a person having
trouble breathing and they could lose consciousness. A person can die within minutes of
having a reaction. Nuts particularly peanuts are one of the allergens that is most likely to
cause this reaction.
Food allergy is an immune response, while food intolerance is a chemical reaction.
Vegetarian Diets
The term 'vegetarian' is not clear-cut. It includes people with a wide range of attitudes and
eating behaviours with respect to foods of animal origin. The food vegetarians may
choose to eat is often dependant on the reasons or beliefs for following a vegetarian diet.
People may choose to follow a vegetarian diet for the following reasons:
Religious beliefs
 Many Hindus and Buddhists follow a vegetarian diet
 Preparing foods for Muslim and Jewish customers can be easier by offering a
vegetarian dish rather than having to source Halal or Kosher meats.
Cultural beliefs
 What is considered food in an area
 It can be difficult to separate cultural behaviours from the dominant religion of an area.
Health related
A well balanced vegetarian diet can reduce the risk of chronic
disease such as:
 Obesity
 Coronary artery disease.
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Cruelty to animals
 Large scale animal food production has in some situations led to cruel animal
husbandry (farming) practices
 Some people believe that large scale slaughter of animals is brutal.
Economics
 Food from plants is generally cheaper than animal products.
Political
 Food access can be political.
Environmental
 Livestock production produces immense greenhouse gas emissions worldwide
 Aesthetic
 Some people simply do not like the look or even smell of animal flesh.
In general the term applies to people who do not eat the meat of animals and may not eat
eggs or dairy foods.
Vegetarians all base their diets on foods of plant origin, but there are different levels of
vegetarianism according to what types of animal products are eaten.
Lacto- ovo Other vegetarian

Lacto Vegetarian Vegan
vegetarian diets
Vegetarian who eats: Vegetarian who eats: Vegetarian who eats: Terms used to
describe diets with a
 Plant foods  Plant foods  Plant foods only vegetarian
 Dairy foods  Dairy foods component:
 Eggs  Semi/Demi
vegetarian
Excludes: Excludes: Excludes:
 Part vegetarian
 Meat From All  Meat from all  All animal  Pescetarian
Animals animals products
 Includes fish
 Eggs  Meat from all
animals  Pollotarian
 Eggs  Includes chicken
 Dairy products
 Honey
Well-planned vegetarian diets have many health benefits and can provide all the essential
vitamins and minerals necessary for a long and healthy life. Not eating any animal
products means that all protein will need to be sourced from plants. Understanding how to
ensure plant based proteins meet the nutritional requirements for customers who follow a
vegan diet is very useful.
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Introduction
In the previous section we have explored some of the major factors that will influence the
meals required by different market segments.
That said, within each of these segments customers of various ages. Each age group will
have food preferences that should be considered when designing menus and specific
meals within these menus.
Types of community markets

Community markets may be related to:
 Infants
 Children
 Older people
 Socio-economic groups.
Each of these groups will have their own preferences which will be explored in more detail
in this section.
Infants
Children will have different dietary requirements as they develop from babies into
children. It is important for hotels to understand not only these requirements but also
recommended types of food that are appropriate for different stages of development.
Babies – 0 to 4 months
Normally babies this age with either have:
 Breast milk
 Formula milk.
When appropriate, babies will start solid feedings with iron-fortified baby rice cereal mixed
with breast milk or formula to a thin consistency.
Suitable food includes:
 Variety of different baby cereals
 Strained fruits and vegetables
 Plain vegetables such as green peas, potatoes, carrots, sweet potatoes,
squash, beans, beets
 Plain fruits such as bananas, applesauce, apricots, pears, peaches, and
melon
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 Finger foods may be offered in small amounts, but avoid foods such as apple chunks
or slices, grapes, hot dogs, sausages, peanut butter, popcorn, nuts, seeds, round
candies, and hard chunks of uncooked vegetables that may cause choking
 Soft cooked vegetables, washed and peeled fruits, graham crackers, melba toast,
noodles are good finger foods
 Salty or sugary foods are not recommended
 Teething foods, such as toast strips, unsalted crackers, bagels, and teething biscuits.
Anything that isn't high in salt, sugar or preservatives.
Reduce food items that contain common allergens including dairy, soy, wheat, shellfish,
tree nuts, peanuts, sesame seeds, eggs, sulphites products.
Strained or finely chopped meats are appropriate.

Infants – 1 to 2 year olds
Include menu items containing a variety of meats, fruits and vegetables, breads and
grains, and the dairy group, especially whole milk.
Children
This generally includes children who are 3 years and above.
Naturally providing meals with a well balanced and nutritious focus is best, however it is
expected that children will also be looking for ‘unhealthy’ food which is allowed by some
parents as a form of ‘treat’ for a ‘special occassion’ such as a visit to a hotel or restaurant.
Suitable Foods
In summary, children should eat foods from the five basic food groups: grains, dairy,
vegetables, fruit and meat or protein.
Suitable foods for all aged children include:
 Whole milk, yoghurt
 Fruit – cut up or cooked
 Vegetables – cut up or cooked
 Rice, pasta, bread, polenta
 Low to no sugar cereal
 Beans – baked beans, lentils
 Chicken, fish (no bones) and meat (minced or cut very
small)
 Limited fruit juice
 Limited sugar or salt.
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Menu suggestions
Healthy breakfast suggestions
 Glass of milk
 Yoghurt
 Sliced fruit and honey
 Toast with melted cheese
 Whole-grain cereal with skim milk and strawberries
 Oatmeal, brown sugar and berries
 Wheat pancakes with syrup or fruit preserves
 An omelettes with vegetables and low-fat cheese.
Healthy lunch suggestions
 Peanut butter sandwich on whole-wheat bread
 Apples, berries, melon or a peeled orange
 Carrot sticks, cherry tomatoes or steamed peas
 Vegetable soup
 Glass of milk.
Healthy dinner suggestions
 Fish, chicken breast, turkey or meat
 At least one serving of vegetables
 Whole-grains including pasta and rice.
Popular options
As mentioned, quite often parents will let children eat food
that they love but are often not healthy, when at restaurants
and hotels.
Popular items that are commonly found on menus include, but certainly not limited to:
 Pasta
 Fish fingers
 Chicken strips
 Pizza
 Toasted sandwiches
 French fries
 Cheese burgers
 Macaroni and cheese.
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Older people
For the purpose of this manual the following recommendations are based upon the needs
of older people aged 75 and over.
A healthy diet is important for elderly people to help maintain mental clarity, build up
immunity, increase energy levels and better manage problems associated with chronic
illness.
Bread, cereals and potatoes

Suitable items include:
 All breads including wholemeal and granary bread, chapattis and bagels
 Potatoes, plantain, yam , sweet potato, squash and cassava
 Breakfast cereals
 Rice, couscous, bulgar wheat, maize, cornmeal
 Noodles, pasta
 Beans and pulses can be eaten as part of this group
 Other grains e.g. oats, millet, barley etc.
Fruit and vegetables
 All types of fresh, frozen, tinned and dried fruit
 All types of fresh, frozen and tinned vegetables
 100% Fruit and vegetable juices
 Smoothies
 Beans and pulses.
Milk and dairy products
 All types of milk, including dried milk, goat’s and sheep’s milk.
 Cheeses – e.g. Cheddar, cottage cheese, cheese spreads,
Edam, goat’s cheese, stilton.
 Yoghurt (fruit or plain, whole milk or low-fat), or fromage frais.
 Milk-based sauces, custard and milk puddings.
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Meat, fish and meat alternatives

 Meat, poultry, offal, fish, eggs, nuts, beans, pulses and meat alternatives
 Meat includes all cuts of beef, lamb and pork and meat and meat products such as
ham, corned beef and sausages
 Fish includes fresh, frozen and tinned fish, such as tuna,
sardines, pilchards and mackerel, and fish products such as
fish cakes and fish fingers
 Oily fish, such as salmon, sardines and fresh tuna.
 Beans and pulses – e.g. baked beans, butter beans, kidney
beans and lentils
 Other textured protein products suitable for vegetarians, such
as tofu, and textured protein products such as soya and quorn(R).
Foods containing fat and foods and drinks containing sugar
Use foods containing fat sparingly. Look out for lower fat alternatives or eat these foods in
smaller amounts. Where possible replace saturated fat with unsaturated fat.
Foods containing fat
This includes butter, margarine, other spreading fats and low-fat
spreads, cooking oils, oil-based salad dressings, mayonnaise, cream,
chocolate, crisps, biscuits, pastries, cakes, puddings, ice cream, rich
sauces, and gravies.
Foods containing sugar
This includes soft drinks, sweets, jams and sugar, as well as foods
such as cakes, puddings, biscuits, pastries and ice cream.
Menu suggestions
Breakfast suggestions
 Fresh fruit
 Cereal / porridge
 Boiled eggs
 Toast with honey
 Tea and Coffee.
Lunch suggestions
 Tuna pasta bake
 Spaghetti bolognaise
 Poached salmon
 Beef grilled steak
 Cottage pie
 Grilled chicken
 Steamed or boiled vegetables
 Fresh or tinned fruit
 Custard.
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Dinner suggestions
 Soup
 Sandwiches
 Jacket potato, cheese and coleslaw
 Salads
 Fruit
 Ice cream, yoghurt.
Socio-economic groups
When designing menus it is important to provide a range of menu items that cater to
different economic situations. In summary it is suggested that there are different menu
items at different pricing points.
Whilst many restaurants and hotels will tailor these product to a specific market with their
own economic characteristics and pricing points, by offering a range of suggestions, it
encourages more people to purchase meals to suit their needs.

Introduction
The importance of understanding trends is vital to ensure that any menu and the meals
within it that you consider introducing has a unique place in the market and is in fact
needed and seen as value to the end user.
It is no point introducing a menu items if the end consumer does not want it.
Influences on market trends

Market trends may be influenced by:
 Media influence
 Contemporary dishes
 Seasonal items and availability
 Cultural and ethnic influences
 Social influences.
Whilst is it hard to identify the trends that affect each and every market segment, it is
essential that kitchen staff understand food trends not only specific to their region, but
also around the world.
Given that customers coming to a hospitality establishment from all corners of the world, it
is wise to have a ‘global understanding’ so appropriate meals can be designed and
provided.
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Understanding trends
Trend Analysis is the practice of collecting information and attempting to spot a pattern, or
trend, in the information.
Each organisation will have their own way to collect and analyse information to determine
which products and services are not only popular and in demand now, but will also be in
the forseeable future.
Any hospitality manager must not only understand current trends but also try to predict
future trends that may impact on the existing market or potential markets in the future.
Every organisation will have its own ideas as to what is the ‘next big thing’ customers
want.
Regardless of what trends may indicate, you must be able to produce a product or service
that is seen as modern, fresh, innovative but more importantly, of ‘value’.
It is important to remember customers will decide what they want to spend
money on. The business itself may have ideas what they consider to be in
trend.
One good way to see if a product or service is ‘trendy’ is to see its
popularity in other hotels or hospitality organisations. If a number of hotels
are doing it and it is working, then obviously it is popular at this time.
Global Food and Beverage Trends

Whilst it is essential to understand general menu planning for a
commercial operation, it is also vital that those who are creating
menus also have a grasp of the current food and beverage
trends from around the world.
On the following pages are examples of food and beverage
trends that have been identified in various parts of the world.
Whilst the main focus will be on food trends, it is still important
that food oriented staff understand beverage trends, given that in
many cases food and beverage will be served together and must
complement each other.
Trends that can be identified include:
 New products – a supplier may have tested a brand new
line and now released that product along with a range of
options for its use, or there may be a reorientation to an
existing and established product that sees it regarded in
a new light, and able to be used in ways never before
considered
 Modified products – a standard and traditional product
may have been ‘tweaked’ in some way by the manufacturer/supplier in an attempt to
maintain market share and prevent it from becoming dated
 Seasonal products – as products move in and out of season, this has implications,
especially for premises that build their reputation on using fresh ingredients
 Flood, fire and other natural events – there is a need to be aware of how a whole
range of disasters impact on the supply chain of raw materials. This can be an
outbreak of disease, natural weather disasters or any other problems, including
drought, labour shortages and transportation problems
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 Imported lines – as we become more and more part of the

global village, the opportunity to use products previously
unavailable grows on an almost daily basis, and examples
abound of items in common use today that were unobtainable
even two or three years ago
 Pre-prepared items – convenience foods are improving and
gaining growing acceptance. Many premises that shunned
them are today prepared to either use them, or at least
consider them due to the increases in quality and the definite
cost savings they represent.
Specific global food and beverage trends

Following is a list of specific food and beverage trends over the last year for a number of
regions around the world. Whilst some of these trends will not be able to be replicated into
your establishment, it is always a good idea to keep abreast of the trends. Even if one
idea can be incorporated into your operations, it is advantageous.
F&B Trends – Global
Source: http://lowfatcooking.about.com
Here are the top 10 trends:
1. Quick Fix: People want to eat at home: 77% of all dinners were eaten there, but
people want less hassle in the kitchen. Easy to prepare and ready to eat are key
ingredients for most of us. We should expect to see more ultra-quick foods, bagged
salads and side dishes.
2. Drive-and Go: More of us are ordering take-out from full-service restaurants. Take-
out sales from these restaurants account for almost 10% of sales. More than half of
Americans eat this way during the week.
3. Inherently Healthy: Consumers are increasingly choosing
naturally healthy foods such as fruit, vegetables, salads, nuts
and yogurt.
4. Fancy: People are choosing premium, gourmet foods. Fish,
in particular, is undergoing something of a gourmet
makeover.
5. Farm-Friendly: Organic and natural are hot, so is fair trade. Expect cocoa to follow on
the heels of coffee and tea.
6. Layering of Flavours: Flavoured oils and vinegars, pairings of fruity and tangy
flavours, Asian, Central American and Latin American flavours are in vogue.
7. Grazing: Healthier snacks in vending machines, single-serving snacks, nutrition bars,
diet bars, energy drinks and mineral waters are in.
8. Low, No, and Less: Demand for low calorie and light products will continue to grow.
Watch for allergen-free claims on food labels.
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9. Doctoring Through Diet: Nearly two-thirds of shoppers

tried to manage or treat a condition through diet. 72% of
this effort addressed heart health. Next to low fat, whole
grains were the most influential food label claim,
influencing 62% of shoppers. Dairy products with
cholesterol-lowering sterols, antioxidant-rich chocolate are
making an appearance. Expect more functional foods to
appear.
10. Global Gangbusters: Health and convenience loom just as large.
F&B Trends – America
Source: www://restaurant-hospitality.com
Trends:
 The Pie’s the Limit: Move over cupcake, make way
for pie, as pies in all sizes move from the state fair to
seriously craveable fare. Decadence is endless with
everything from savory, sweet, individual deep-fried
pies, bite-sized minis and even pies blended into
shakes.
 New Mom & Pop Shops: Realizing the time is now,
and if you‘re going to do it, you might as well do it your way, partners are opening self-
financed and self-built restaurants. These are small places with fewer than 40 seats,
designed by friends or family.
 You’re the One: Single-purpose restaurants are serving variations on one thing. Don‘t
be surprised to see the Peanut Butter Palace, French Dippity Dog or even the Big
Biscuit, serving biscuit sandwiches and eggs Benedict, opening soon.
 Shrink Wrapped: Traditional meals are going way of the fun-size snack. Smaller
portions are perfect for smaller wallets and eating on the run. Look closely for mini
pizzas and bagels, two-bite hot dogs, mini tacos or burritos, cake truffles, even pot
roasts and pot pies, all downsized. Small is big.
 Marketing 101 Night & Day: Restaurants and high-end quick-service operators are
joining with farmers, artisans and specialty purveyors, reinventing the food hall.
Restaurants are also expanding by opening quick-service windows—opening a
window of opportunities.
 Desert Menu: Restaurants are abandoning descriptive market jargon (like cooking
method, sides or adjectives), instead highlighting only the key ingredients. You may
not know exactly what you will be getting, but trust us, it‘ll be good.
 Talk Dirty to Me: In search of simplicity and pure flavours, chefs are abandoning
sauce. Instead, they are using powders, crumbles, dustings and dirt crafted from
cookie crumbs, dried mushroom powder, dehydrated beets,
etc.
 Fire it Up: Extending way beyond wood-fired pizza,
restaurants all over are roasting vegetables directly in
embers and slow-roasting whole animals or large cuts of
meat over wood-burning fires.
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 Haute Dogs: Hot dogs are the new burger as chefs reimagine them with boutique-
style sauces and gourmet toppings. Hot dogs will escape from specialty stands and
venture into restaurants as chefs dress them up. This wiener is a winner.
 Ahhhh Veg Out: Even meat-minded chefs are vegging
out as flexitarianism goes mainstream. Meatless
Mondays and vegetable-based tasting menus are
gaining traction as guests realize it‘s not all about the
meat on the plate.
 It’s Fry Time to Eat Your Veggies: It‘s the revenge of
the dreaded vegetable as we discover that veggies
everyone loves to hate can taste really good—fried. New favorites include fried
cauliflower, Brussels sprouts chips and kale chips.
 Chefs Are Going Soft: Soft serve plays hardball as chefs and restaurants dress it up
in designer duds. Look for savory soft serve, soft frozen fruit, high-end interpretations
and cocktail-driven creations.
 Press Junk-It: Munchies are moving to the forefront as chefs reinvent junk food in
gourmet ways. We‘re waiting to see what talented chefs come up with as they
reinterpret favourite junk treats.
 Pop Goes the World: And chefs follow suit with spiked, salty, sweet and savory
popsicles in exotic and alcoholic flavours. Pop rocks!
 Cultural Integration: Yogurt moves from snack to staple as it takes leading roles in
sauces, dips, spreads and desserts. Expect to see it in new forms, including sun-
dried, freeze-dried, smoked and pressed, as well as cultural variations like skyr (from
Iceland) and labne (from Lebanon).
 Swede Inspiration: Thanks to Noma and Nordic innovation, northern ingredients and
culinary trends are headed south.
 Our Daily Bread: chefs are reconsidering the bread basket and
serving special house-made breads with intention and attention,
including special plates and butter service.
 Going Belly Up: Goat and lamb belly gain on the ever-popular pork
as prices rise and chefs and guests look for the next favourite
ingredient. There‘s no such thing as a belly flop.
Hot ingredients for next year include Pimento cheese, necks (lamb, beef,
goat, pork), whey, kumquats, smoked oils, butter, cumin, hay, popcorn,
hummus, pretzels and honey.
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F&B Trends - Australia

Sources: www.thinkingaustralia.com, www.watoday.com
1. More people taking to street food with more dining and food
trucks and street vendors.
2. The push for greater simplicity will also be seen in menu
offerings.
3. More focus on frozen foods and meal times will keep
evolving in line with our 24-hour lifestyles.
4. Expect to see more fast food, solo dining and breakfast on the move.
5. Health will continue to frame people‘s eating choices
6. Alcohol consumption will become even more niche-focused with the rise in low and no
alcohol beers and wines, micro beers and spirits and cocktails.
7. Healthy seafood will replace beef and lamb.
8. Entertaining friends at home will continue to rise.
9. Expect shoppers and food sellers to become more eco-conscious, so there will be a
big focus on packaging and recycling.
10. More people eating organic chocolate as a low fat alternative.
11. More focus on gluten free foods.
12. More use of citrus as a cleanser.
13. Bad habits will continue such as the consumption of nostalgic
comfort food that takes you back to your childhood.
14. Social networking will play a bigger role. Not just Facebook and
Twitter but also the phenomenal growth in food blogs.
15. There is also the phenomenal growth in apps for iPhone users.
16. Rise of the so-called ‘flexitarian’ or social carnivore who will only eat meat when
they‘re out dining with friends.
17. Small plates, shared plates, mini-burgers and mini-desserts will become even more
popular as people focus more on their health and
waistlines
18. More nutrition advice
19. People will continue to demand local produce although
we can expect the definition of local to expand. People
want to know where their food is coming from,
particularly meat.
20. More chic packaging and iconic budget brands.
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F&B Trends – South Africa

Source: www.whalecottage.com
1. More ordering of “retro cocktails and high-end spirits” and
craft beers, away from mass-produced alternatives, at fine-
dining restaurants, as restaurant patrons want to celebrate their
increasing confidence in the year. Prediction is a greater focus
on non-alcoholic cocktails in general, and cocktails for
designated drivers in particular.
2. Restaurants are becoming mobile, moving location, without a
fixed abode.
3. Technology in restaurants, to gain a competitive edge, including iPads with menus
and winelists, and hand-held devices for payment at the table, will grow.
4. Greater use of social media marketing, location-based advertising and online
reputation management.
5. The trend of ‘tired of being poor‘ could see restaurant patrons spoiling themselves with
indulgences on higher-priced menu items.
6. Customers are demanding even greater value for money, and restaurants will have
permanent value offers on their menus.
7. Restaurant chains will reinvent themselves with new branding and looks, as
customers look for new and exciting places to celebrate the new found financial
freedom
8. Customers will be enticed back to restaurants with old favourites, new experiences
and plenty of love
9. Supermarkets are increasingly competing against restaurants,
offering their customers family value-for-money eat-in ideas and
products. Locally, supermarkets are taking customers out of
restaurants and into the aisle. ‘Warmth and hospitality’ cannot be
bought in a supermarket, and are points of difference for restaurants.
10. Restaurant menus will see a balance of healthy (starters) and
indulgent (desserts) items.
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F&B Trends – Asia

Source: www.asiatatlerdining.com
1. Savoury and sweet pies as the one that will dominate
in restaurants next year
2. Mini-sized: "Small: mini portions, mini desserts
3. Bellies of goat and lamb will replace the overpriced
pork belly
4. Popsicles with unique flavours such as sugar-snap
pea
5. High-end junk food including munchies we grew up on
are going to show up with interpretations done by chefs in the most unique ways.
6. Quality Homemade pastas
7. Premium international beef
8. Serious bar food created with care and thought.
Ingredients is of course the key, but flavour and
texture is the most important when it comes to bar
food
9. Sustainable seafood and reducing our carbon
footprint. Whilst people are in search of rare and
precious ingredients, alarm bells have rung for the limitation of today‘s food stock.
10. Texture and the return to real wholesome food, based on nostalgic pleasure. Food
with real texture using exceptionally noble ingredients and prepared with precision is
back
11. Wine-friendly cuisine
12. For those with a sweet tooth, the use of herbs and
vegetables in the pastry kitchen.
13. Cupcakes and macaroons are here to stay. Thanks to
their versatility, you can keep on changing them, making
new flavours and shapes
14. Chefs will continue on the quest for good products, products which are altogether
healthy and tasty and come from production that respects the environment.
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F&B Trends – India

Source: Indian Restaurant Association
1. Healthful and flavourful foods
2. Use of fresh and authentic ingredients
3. New fusion ‘East meets West‘ concepts
4. More vegetarian options
5. Adding more and new spices
6. More quick service Asian (Korean, Indonesian, Japanese,
Chinese) restaurants
7. Ethnic and regional cuisine
8. Restaurants with entertainment
9. Menu diversification – more choices
10. Multi-cultural menus
11. Back to basics
12. Chefs go casual, cheap goes ‘chic‘
13. Use of raw foods
14. Fast convenience foods
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
1.1. To fulfil the requirements of this Work Project you are asked to research and identify
characteristics of different markets including:
 Identifying three key markets of a restaurant
 Identifying the key factors that influences their food choices
 Identifying how culture and religion influences of your country affects how
meals are designed
 Identifying key food allergies.
1.2. To fulfil the requirements of this Work Project you are asked to research and identify:
 Different community markets
 Meals that can served to each of these markets.
food trends in your country.
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Summary
Identify markets
Identify characteristics of different markets

 Understanding target markets
 Key factors influencing food choices
 Nutrition
 Key components of meals
 Culture
 Religion
 Dietary Requirements
 Food Allergies
 Vegetarian Diets.
Identify community markets
 Types of community markets
 Infants
 Children
 Older people
 Socio-economic groups.
Identify different market trends
 Influences on market trends
 Understanding trends
 Global Food and Beverage Trends
 Specific global food and beverage trends.
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Element 2:
Create meals for specific markets
Introduction
In the last section we have explored the major influences that will need to be considered
when creating a menu and the specific meals within these menus.
In this section we will explore the factors associated with creating different meals to meet
market needs.
Elements of a meal
In the last section we identified the components of a meal. As a refresher it is important to
remind ourselves what is normally included in a meal item.
Elements are all the components that make a dish or menu item complete.
Start with the main part of the dish:
 Piece of meat, poultry or fish; it may be in a
single piece that has been grilled or as a
curry/casserole
 Vegetables: this may be broken down to each
vegetable type and the amount of each piece
 Sauce and the amount of that sauce; served on
side or over meat or vegetables
 Garnish: determined by colour. size and how it
is to be presented
 Salad served with the dish: on same plate or at the side
 Condiment: similar to sauce but not necessarily made in house; mustards and
chutneys
 Farinaceous component to a dish; potatoes, rice, lentils.
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Considerations when planning menus and meals

Issues involved in the planning of menus and decisions about what will be included on the
menu include:
Needs of different markets
Naturally the main consideration is to provide a meal that the customer actually wants.
Sourcing ingredients
A food outlet can only serve meals if the items themselves are:
 Available in a consistent basis
 Are of a desired quality
 Can be sourced, purchased and transported in its desired state
 Are cost-effective.
Developing suitable recipes and taste testing of recipes to
ensure that patrons approve of them and will buy them:
remember, it’s not what you (or the owner) likes that counts – it’s
what the customer likes and is prepared to pay for!
Identification of suitable serve sizes
We don’t want to offer too much because bigger serves means higher prices but on the
other hand we don’t want to be accused of providing serves that are too small.
Considering presentation of the dishes
This includes making decisions about garnishes, plates, position of items on the plate,
colours, textures of the different foods that will be used.
Obtaining any new equipment
This includes any equipment that may be needed to prepare/cook
the dish and getting staff up-to-speed with using that equipment.
Training staff
We need to ensure that kitchen staff can produce the new items and
that service staff know all about them and can effectively
recommend and sell them.
Deciding on the type of menu to be used
The development of a new menu sometimes provides the opportunity to alter the style,
format, nature etc of the menu.
.
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Menu styles
Meals may be presented in many styles. The style that is most appropriate will depend on
meeting the customer's needs and what is being presented. Menu styles are varied and
include:
 A la carte
 Set (Table D'hôte)
 Cocktail or finger foods
 Buffet
 Function.
Need for culinary and nutritional balance

Meals prepared by cooks in commercial kitchens should be designed to take into
consideration both culinary and nutritional balance.
Culinary balance includes making sure the meals have a range of:
Ingredients
Using a variety of ingredients in a meal will help to make it:
 Interesting
 Nutritionally balanced.
Texture
The type of cooking method used affects the texture of foods.
 Deep fried food is crispy
 Poached food is soft and moist.
Sauces
 Sauces give foods moisture.
Colour
Using a variety of ingredients will help to provide colours which can improve the
presentation of meals
Presentation
The skill of plating is to arrange and or decorate meals
to enhance the aesthetic appeal. Foods can be
presented in many formats:
 Classical
 Stacks
 Scattered.
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Including food from major food groups

Nutritional balance means that meals include foods from each of the groups which
provide essential nutrients. The core groups are:
Dairy foods and

Vegetables and Protein rich
Grain foods dairy Fruit
Legumes foods
alternatives
Wheat Products Fresh Vegetables Meat (lean) Milk (reduced fat) Fresh
 Breads  Cooked  Beef and  Fresh  Cooked
 Pasta  Raw (Salad) veal  Canned  Raw (Salad)
 Cous cous  Pork  Powdered
 Noodles  Lamb
 Cracked  Goat
wheat  Game
(Bulgar)
Rice Products Canned (No Poultry (lean) Yoghurt Canned (No

added salt) added sugar)
 White, brown  Chicken  Plain
 Noodles  Duck  Flavoured
Corn products Frozen Seafood Cheese Dried

 Polenta  Fish
 Shellfish
Oats Dried Soy products Alternatives Juice

 Porridge  Dried peas  Tofu  Calcium
 Muesli Chickpea  Bean curd enriched soy
 Dried beans  Tempeh

 Lentils
Other grains Other protein rich

foods
 Barley
 Millet  Nuts and
seeds
 Quinoa
 Legumes/
pulses
And small amounts of:

 Fats - Preferably unsaturated
 Oils
 Sugar rich foods
 Salty foods
 Alcohol.
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Methods of cookery
There are 10 methods of cookery commonly used in commercial kitchens. Here are some
suggestions of the suitable foods that you can cook with these methods:
Methods of Cookery Suitable Foods for Method of Cookery
Boiling  Soup
 Pasta
 Whole eggs
 Root Vegetables
Poaching  Fish
 Tender poultry cuts
 Eggs
 Fruits
Steaming  Fish and shellfish

 Chicken
 Puddings
 Most vegetables
Grilling  Small cuts of meat

 Small goods
 Vegetables
Stewing  Tough meat cuts

 Poultry
 Fruit
Braising  Tough meat cuts

 Poultry
 Game
 Fiberous vegetables
 Pulses
Baking  Cakes
 Puddings
 Custards
 Vegetables
Roasting  Large cuts of meat

 Vegetables
Shallow frying  Small cuts of lean meat

 Offal
 Vegetables
 Noodles
 Eggs
Deep frying  Small cuts of meat

 Battered, crumbed and pastry wrapped items
 Potatoes
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Selecting appropriate ingredients

There are many elements to producing, presenting and serving food in the hospitality and
tourism industry. Selecting appropriate ingredients for meals will help to assist in
producing optimum quality products and hopefully meet the needs of your customers.
Seasonal availability
Locally available seasonal products are often the most cost effective ingredients to use
when meals or menus are being designed. Some parts of the world experience quite
distinct seasons and others have a similar weather pattern all year
round.
Plants and animals require specific conditions to thrive and so
foods are available in abundance when these conditions are ideal.
the climate is most likely to impact on the types of foods that are
available from your suppliers.
You may choose to feature specific foods as they come into
season. Some of the advantages are:
 Foods are at their best quality when in season
 Foods in season are available in abundance and easy to
access
 Foods are usually cheapest when they are in season
 Selecting fresh seasonal foods can assist with meeting the
dietary needs of customers
 Seasonal food can be appealing to discerning customers who dine out regularly or are
well informed about the foods they choose.
Another advantage of selecting seasonal foods is that you can create annual variety
without always having to make major changes to the menu. A seasonal fruit salad could
be served with different ingredients as they come into season. Here are some examples:
 Tropical fruit salad of pineapple, mango and papaya with a vanilla ice-cream and
passionfruit coulis
 Summer stone fruit salad of peaches, nectarines and apricots with a champagne
sorbet
 Autumn poached salad of prunes and dried apricots with a caramel
yoghurt
 Winter citrus fruit salad of oranges, mandarins and tangelos with
cardamom scented custard.
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Ingredients and their climates

Alternatively the use of seasonal foods which grow in another climate may offer your
customers more exotic options. Here are some examples of foods from different climates:
Cold climate Warm climates Tropical climate Other climates
Root vegetables Vegetables Vegetables Dry climates

 Carrots  Zucchini  Okra  Wheat
 Parsnips  Capsicum  Snake beans  Salsify
 Turnips  Chilli
 Beets  Sweetcorn
 Pumpkin
Brassica's Leafy greens Herbs and spices Wet, cold and dark
 Cabbage  Spinach  Panadan  Fungi
 Cauliflower  Lettuce  Turmeric  Mushrooms
 Broccoli  Rocket (argula)  Curry leaf 
 Bok Choy  Silverbeet  Thai coriander
 Kohlrabi
Fruits Fruits Tropical Fruits Dried fruits

 Apples  Oranges  Bananas  Dates
 Pears  Lemons  Papaya  Prunes
 Quinces  Apricots  Mango  Sultanas
 Peaches  Lychee  Raisins
 Guava
When researching seasonal foods make sure that the information you are accessing is for
the area in which you reside.
The seasons for the Northern and Southern hemispheres are in reverse. It is also
important to be aware that many sources list foods that are available, this can mean from
anywhere, rather than what is available in season locally.
Take a look at these websites for what foods are in season:

 http://seasonalfoodguide.com/
 http://www.bbcgoodfood.com/content/local/seasonal/ta
ble/.
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Quality and quantity of ingredients

There is an ever increasing range of ingredients for you to choose from.
Globalisation means that more and more ingredients are being grown and produced
around the world, or shipped long distances. Food manufacturers are constantly
producing new food products.
Regardless of the ingredients that are selected it is vital the quality of ingredients used are
suitable to meet the customers’ expectations.
Raw foods
Raw foods provide the most versatility in the commercial kitchen especially when you
need to prepare meals for a diverse range of customers' dietary and cultural preferences
and requirements.
Advantages of using raw products Disadvantages of using raw products
Versatility to create dishes which meet Raw ingredients can be time consuming to
customers specific needs prepare from scratch
Allow cooks to display creativity in producing

Require more skill to prepare
dishes
Raw ingredients are usually cheaper than pre- Perishable products are more volatile during
prepared or convenience products transport, receiving and storage
Convenience Foods
The definition of a convenience food is one that has had all or part of the preparation
done. This definition could be applied to products that are used everyday such as sugar
and flour as preparation has occurred to allow you to easily use them in food production.
Imagine having to grind your own flour from whole wheat!
Honey, chocolate, butter, soy sauce and vinegar are all pre-prepared and very convenient
for cooks however in modern times these are all viewed as base ingredients rather than
convenience products.
Convenience foods take many forms, they may, for example be:
 Simple ingredients that have been frozen to extend their shelf life and you can have
on hand as needed
 Foods which have been canned, pickled or salted, again extending the shelf life
 Canned foods - the canning process usually partially cooks the
ingredients therefore reducing preparation time
 Prepared ingredients such as stock that form part of a recipe
 Ready to eat foods that only require plating or heating.
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These products can be very useful in the commercial kitchen as they can save cooks
time. They may also be valuable in adding dimensions to the menu items that the cook
does not have time, equipment or perhaps the skills to prepare. Which of these products
do you have the skills to prepare in the kitchen with the equipment you have currently?
Smoked salmon Phillo pastry Sausages Soy sauce
Pickled dill cucumbers Salami Mustard Nori sheets
Dried raisins Rice paper Spaghetti Jam
All these products can be made by the commercial cook however they may require
specialist equipment, skills or be very time consuming for small batches.
Selecting prepared products is a common practice when providing Kosher meals or

allergen free meals due the stringent production requirements that can apply. You may
simply be required to heat and serve such items.
Kosher meals are usually sealed and the customer is served the heated sealed meal. Of
course products which have been partially or substantially prepared will be more
expensive.
Cultural varieties and ingredients
A similar dish may have cultural variations and selecting the most suitable
ingredients will require knowledge of these differences. What flavourings
would be best used in the fried or braised rice dish from these cuisines?
Dish Flavouring
Chinese Fried Rice
Indonesian Nasi
Goreng
Creole Jambalaya
Spanish Paella
French Pilaff
Italian Risotto
Thai Khao Phat
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Storage of ingredients
The selection of ingredients will be determined by the storage facilities that you have
available. The main storage areas are the dry store, refrigeration and freezer. On receipt,
foods need to be checked to ensure they comply with food safety standards and are the
commodities you ordered. They then need to be stored quickly to maintain the correct
storage conditions including temperatures. This reduces the chances of spoilage that
affects both quality and safety.
Foods placed into storage need to be handled correctly to ensure both food safety and
personal safety. Key considerations are:
 The conditions of the storage area needs to be in accordance with the food safety
regulations that apply in your region:
 Cleanliness, ventilation, lighting, appropriate shelving
 Storage is in conveniently allocated facilities
 Stored in accordance to safe movement for handlers:
 Heavy items on low shelves, cross-stacked to prevent falling
 Using stock rotation processes to limit spoilage and wastage
 Segregation of products which may affect the quality or integrity of
other products:
 Products with strong odours can permeate mild products
 Products for specific dietary or cultural needs may need to be segregated from
mainstream products
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Cuisines
When designing meals to meet the needs of customers from specific cultures it is
practical to use ingredients and cooking preparation methods that the customers are
familiar with. Each cuisine has its own characteristics and being able to identify these will
assist you in choosing appropriate meals. A few examples are listed:
German Cuisine Lebanese Cuisine Mexican Cuisine
Overview Warm, rich and Fresh, generous and Vibrant, colourful and
comforting abundant spicy
Key Ingredients  Pork  Lamb  Chicken

 Sausages  Flat bread  Tortillas (corn
 Cabbage  Nuts pancakes)
 Potatoes  Spices  Chillies
 Mustard  Yoghurt  Beans (frijoles)
 Parsley  Coriander
 Lemon  Tomatillos
 Lime
Common cooking  Frying  Grilling  Stewing

methods  Roasting  Grilling
Traditional dishes  Sauerbraten  Kibbeh (Deep  Mole Poblano

(German pot fried or fresh lamb (complex chilli
roast) with patties) sauce served with
sauerkraut  Tabouleh (Salad poultry)
(pickled cabbage) of parsley, mint,  Taco (folded filled
 Wurst (sausages) cracked wheat, corn tortilla)
 Stollen tomatoes and
lemon)
Not all cuisines are specific to a country.
Some cuisines develop when peoples from countries combine such as the combinations
found in Nonya, Creole and Cajun cuisines. Sometimes the same dishes can be found in
the cuisine of two countries such as Greek or Turkish baklava, although they will still have
variations such as whether honey or syrup is used and which nuts, walnuts or pistachios.
And a number of countries seem to have many cuisines, like Italy, where the dishes vary
from region to region.
Being able to identify a range of dishes from different cuisines will broaden your ability to
offer customers meals that are suitable for their varying requests.
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Cuisine in different countries

When designing meals for different cultures, it is important to explore some popular and
common dishes from a variety of countries. It is important to note that the list provided is
only a snapshot of what a specific country has to offer. All countries normally have
endless types of dishes, with local regions having their own unique cuisines and delicious
food dishes.
Chinese cuisine
Popular dishes include:
 Kung Pao Chicken
 Spring Rolls/Egg Rolls
 Szechuan Hotpot
 Szechuan Chicken
 Mushu Pork
 Fried Rice
 Beef with Broccoli
 Fried Dumplings
 Chinese Dumpling - Jiaozi
 Hot and Sour Soup
 Dim Sum
 Beef Fried Noodles
 Hunan fried tofu
 Chow Mein
 Wontons
 Peking Duck.
Indian cuisine
 Biryani
 Butter Chicken
 Vindaloo & Rogan Josh
 Tandoori Chicken
 Idli-Dosa-Vada with Sambar
 Palak paneer
 Chole-Bhature
 Dal makhani
 Malai Kofta
 Naan
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 Samosa and Pakodas

 Pav Bhaji
 Panipuri -Chaats
 Kebabs
 Aloo gobi
 Lassi – Shakes
 Pickles.
Thai cuisine
 Tom Yam Goong - Spicy Shrimp Soup
 Pad Thai - Fried Noodle
 Kang Keaw Wan Gai - Green Chicken Curry
 Gaeng Daeng - Red Curry
 Tom Kha Kai - Chicken in Coconut Milk Soup
 Tom Yam Gai - Spicy Chicken Soup
 Moo Sa-Te - Grilled Pork Sticks with Turmeric
 Som Tam - Spicy Papaya Salad
 Yam Nua - Spicy Beef Salad
 Panaeng - Meat in Spicy Coconut Cream
 Por Pia Tord - Fried Spring Roll
 Gai Pad Met Mamuang - Stir-Fried Chicken with Cashew
Nuts
 Khao Pad - Fried Rice
 Pak Boong - Morning Glory.
Vietnamese cuisine
 Pho - beef noodle soup
 Bún bò hue - spicy beef and pork noodle soup
 Com tam – pork dish
 Canh chua - Sour soup
 Banh hoi - Thin noodle dish with meat
 Bo la lot – rolled spiced beef dish
 Banh Mi Thit - Vietnamese baguette
 Vietnamese salad rolls
 Banh Cuon - Rice flour rolls
 Banh bao - A Steamed bun dumpling
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 Banh chung - Sticky rice dish

 Bun Mang Vit - Bamboo shoots and duck noodle soup
 Bun cha - grilled pork and vermicelli noodles dish.
Japanese cuisine
 Sashimi - thin slices of raw fish
 Sushi - raw fish, served on vinegared rice
 Sushi roll - filling is rolled in rice with a covering of nori.
 Tempura - seafood or vegetables dipped in batter and deep-
fried
 Kare Raisu - curry Rice
 Soba, udon and ramen noodles
 Teppanyaki - Meat, seafood and vegetables prepared in
front of guests
 Donburi - bowl of rice covered with one of a variety of
toppings
 Sukiyaki - savoury stew of vegetables and beef
 Shabushabu – thin slices of beef dipped in a pot of boiling
water and stock
 Okonomiyaki - savory Japanese pancake
 Yakitori - broiled chicken
 Yakiniku - grilled meat.
French cuisine
 Soupe à l'oignon - French soup made of onions and
beef stock
 Cheeses – Brie, Camembert, Roquefort
 Baguette - A long skinny loaf of French bread
 Boeuf bourguignon - traditional French stew
 Coq au Vin - A famous food that is simply chicken
 Flamiche - pie crust filled with cheese and vegetables
 Salade nicoise
 Duck confit
 Foie Gras - This is the very fatty liver of a goose or duck
 Escargots – snails
 Truffes – Expensive black mushrooms
 Ratatouille
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 Crepes – thin pancakes

 Desserts – flans, ganache, tarts, pastries, crossaints.
Italian cuisine
 Pizza – cooked dough base with various toppings
 Chicken parmigiana
 Gelato – Italian ice-cream
 Tiramisu – dessert made of biscuits soaked in coffee with
layers of whipped mascarpone and egg yolks
 Risotto – short grain rice dish
 Mortadella – heat cured sausage
 Spumoni - molded Italian ice cream dessert
 Cheeses – Mozzarella, Parmigiano-Reggiano
 Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine
 Lasagna
 Saltimbocca.
German cuisine
 Bratwurst -sausage made of mixed meats
 Frankfurter - smoked sausage made from pure pork
 Sauerkraut - Fermented shredded cabbage
 Spätzle - hand-made noodles
 Knödel - German dumplings
 Kartoffelsalat - Potato salad
 Schweinshaxe - Pork hock
 Eisbein - Ham hock usually served with Sauerkraut
 Weihnachtsgans - roasted goose
 Wiener schnitzel
 Strudel
 Stollen - A bread-like cake
 Apfelkuchen - Apple Cake.
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Greek cuisine
 Baklavas - Baklava Pastry
 Horta Vrasta - Boiled Leafy Greens
 Tyropitakia - Cheese Pie Triangles
 Kotosoupa Avgolemono - Chicken & Lemon Rice Soup
 Revithosoupa - Chickpea Soup
 Classic Dips & Spreads - Melitzanosalata, Skorthalia,
Taramosalata, Tzatziki
 Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with Meat
 Horiatiki Salata - Greek Salad
 Moussakas - Moussaka with Eggplant
 Arni me Patates - Roasted Lamb with Potatoes
 Souvlaki - Skewered Kebabs
 Gyro - Sliced Rotisserie-Roasted Meat
 Spanakopita or Spanakotyropita - Spinach Pie with
Cheese
 Dolmathes or Dolmades - Stuffed Grape Leaves
 Yemista me Ryzi - Meatless Stuffed Vegetables.
Spanish cuisine
 Pulpo a la Gallega - Galician Octopus
 Cochinillo Asado - Roast Suckling Pig
 Paella – Spanish rice dish
 Jamon Iberico and Chorizo - Iberian Ham and
Spicy Sausage
 Gambas Ajillo - Garlic Prawns
 Pescado Frito - Fried Fish
 Tortilla Española - Spanish Omelet
 Gazpacho - Cold Tomato Soup or Liquid Salad
 Queso Manchego - Spanish Sheep Cheese
 Patatas Bravas - Fried Potatoes in Spicy Sauce.
More information can be found at these sites:

 http://en.wikipedia.org/wiki/National_dish
 http://www.epicurious.com/articlesguides/blogs/80dishes
 http://www.nationaldish.org/.
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Religion
Designing meals for customers who follow a specific religion requires a sound
understanding of the role of food. Many religions place restrictions on the consumption of
certain foods or consuming foods at certain times of the day. It is best to be guided by the
instructions you receive from the customer or supervisor as there are many interpretations
of these practices. However it is useful to be aware of how you might design meals
around the key considerations for the five major religions.
Christianity
Designing meals for Christian customers does not often require many special
considerations as there are relatively few food restrictions. More orthodox Christians may:
 Abstain from eating meat on Fridays and in particularly Good Friday, which is a part of
the Easter traditions. This is considered a sacrifice to remember the crucifixion of
Jesus:
 As Christianity is the largest religion in the world most
hospitality venues will ensure that they have a fish or
vegetarian option on the menu on Fridays to
accommodate these beliefs
 Fasting during the period of Lent may also apply:
 Lent is the 40 days which leads up to Easter
 This involves restricting foods such as meat, dairy and wine as a sacrifice.
There are also some branches of Christianity such as Seventh Day Adventists who have
more restrictive food choices as most follow a vegetarian diet. The best practise is to
check with your customers to confirm what their specific requirements are rather than just
making presumptions.
Christmas
There are a number of important days on the Christian calendar and many of these are
celebrated by followers with festive foods. With so many Christians around the world
Christmas celebrations occur in most countries however the food differs from region to
region. Some examples of traditional Christmas meals include:
Country Christmas Celebration Foods
 Roast poultry with stuffing

England
 Christmas pudding
United States  Roast turkey with cranberry sauce
 Roast goose stuffed with chestnuts

France
 Buche de noel (Yule log - rolled sponge filled with butter cream)
 Antipasti
 Pasta
Italy
 Roasted meat
 Panettone
 Tapas
Spain
 Seafood
 Cured ham or roasted pig
Philippines
 Flan
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Islam
Designing meals for Muslim customers may require advance planning. The main
restrictions apply to animal products so meals which are suitable for vegetarians can
usually be offered, particularly vegan meals.
If you are going to offer meat dishes then you need to:
 Avoid pork:
 Avoid pork products - pork fat is used extensively in
processed foods
 Avoid gelatine
 Gelatine is made from a mixture of animal products which
may contain beef or pork
 Gelatine is routinely added to pouring or thickened cream
 Use Halal products
 Halal meals to fulfil all requirements of Islamic law
 In relation to meat, this means to be slaughtered according to these laws.
As Islam developed in the Arab world many followers will be accustomed to Middle
Eastern style dishes so using ingredients and cooking preparations that are in accordance
with these cuisines may be helpful.
Food also plays a role in the observance of Ramadan. Ramadan is the ninth month of the
Muslim year and during the 30 or so days Muslims fast between sunrise and sunset. At
the end of Ramadan is the festival Eid al-Fitr. Eid al-Fitr is celebrated with festive foods.
Hinduism
The most important elements of designing meals for customers who follow Hinduism is to:
 Avoid using beef or beef products (including gelatine)
 Avoid alcohol
 Include vegetarian choices.
Buddhism
Designing meals for customers who follow Buddhism will
often involve including vegetarian choices. As many
followers of Buddhism are from South East Asia choosing
dishes from this region may be helpful.
Judaism
Preparing meals for customers who are Jewish can be very
complicated and orthodox.
Jews will often require their meals to be prepared in specific
Jewish kitchens under the supervision of a Rabbi.
Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how
those foods must be prepared and eaten, it means fit, proper or correct.
The more commonly used word is "kosher," which describes food that meets these
standards.
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The basic rules that apply to Kosher foods are:

 Animals that have cloven hooves and chew their own cud are considered kosher:
 Ox, beef, sheep, goat, deer
 Pigs, hare and camels are not permitted
 Kosher law allows poultry and fish (with fins and scales) to be eaten, but shellfish are
not allowed
 Of the animals that may be eaten, the birds and mammals must be killed in
accordance with Jewish law:
 The sciatic nerve and its adjoining blood vessels may not be eaten
 Removing this nerve is time consuming so many slaughterers simply sell the hind
quarters to non-kosher butchers
 All blood must be drained from meat and poultry or removed by boiling, salting or
soaking before it can be eaten
 Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be
eaten)
 Meat (the flesh of birds and mammals) cannot be eaten with dairy:
 Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy
 According to some views, fish may not be eaten with meat
 Utensils (including pots and pans and other cooking surfaces) that have come into
contact with meat may not be used with dairy, and vice versa
 Utensils that have come into contact with non-kosher food may not be used with
kosher food
 Grape products such as wine made by non-Jews may not be eaten.
More detailed information can be found at this site:
 http://www.jewfaq.org/kashrut.htm.
Vegetarian
If you are designing vegetarian meals you need to know firstly what
type of vegetarian diet is required. Besides using plant based
ingredients if the diet is Lacto-ovo vegetarian you can also use dairy
foods and eggs and if the diet is Lacto vegetarian you can use dairy
foods. The most important consideration is to make sure you include
protein foods, not only for nutritional needs but also because protein
foods contribute to making you feel full or satisfied. Protein foods also
often provide the umami or savoury flavour in foods.
And as vegetarian meals can also help to meet the needs of customers on special diets
for health, religious or cultural reasons including having these options can be practical.
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There are some ingredients that are useful to have in your kitchen if you need to regularly
prepare vegetarian meals.
 Tofu:
 One of the few plant based proteins that is complete
(contains all 9 essential amino acids)
 Vegetable stock
 Fresh vegetable based sauces:
 Tomato based sauce
 Other pureed vegetables such as onions and cauliflower also make great sauce
bases
 Dairy replacement:
 Soy milk
 Coconut cream or milk
 Rice milk
 A variety of legumes:
 Sometimes legumes such as cannelloni beans or chickpeas are avoided because
they need to be soaked for 24 hours then boiled, canned products can be
convenient
 Lentils cook quickly and do not need soaking before use
 Good selection of herbs and spices for flavouring dishes- as the main sources of
protein grains and legumes can be quite bland
 Sorbet - A great alternative for ice cream and creams as an accompaniment for
desserts.
Foods that need to be avoided are:
 Sauces and dressings which contain fish such as
anchovies:
 Caesar salad dressing
 Worcheshire sauce
 Oyster sauce
 Foods containing gelatine (a gelling agent):
 Made from the collagen (protein) of animals by products
 Used as a gelling agent in confectionary e.g. marshmallows and jubes
 Used as a thickener in cream and sauces
 Used as a stabiliser in cream cheese and yoghurt
 Prepared canned foods
 Canned vegetable soups often contain meat stocks.
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Preparing food to cater to food allergies

Preparing meals for customers with food allergies requires cooks to be aware of the
hidden usages of potential allergens in the foods they are preparing. This is extremely
important as reactions to even small amounts of the food containing an allergens can be
life threatening.
Customers with food allergies need to eliminate the foods from
the diet which cause an allergic reaction. Although sometimes
the body can tolerate small doses, as food allergens can be
potentially life threatening. You need to be guided by the
customer’s instructions.
You need to understand what is in the products that you are using. The food labelling
laws in many countries now require common allergens to be listed. Learning to read food
labels is important to ensure that allergens are avoided.
Many dishes include ingredients which are common allergens, and these ingredients may
not always be known or obvious to the customer. Some examples of the hidden usages of
foods in commercial kitchens include:
Eggs Seafood Nuts Soy
Thickening and
Egg wash to glaze Fish sauces used to in Soy flour used as a
enrichening sauces
pastries dipping sauces coating
like curry and satay
Binding meats such as

Fish sauces used to Nut meal in dense Soy flour in processed
hamburgers,
flavour Asian dishes flourless cakes foods
meatballs and patties
Chopped peanuts are

Egg white is used to Anchovies used in
often used as a Soy lecithin used as
clarify soups and sauces e.g. Caesar
garnish in Asian an emulsifying agent
sauces dressing
cookery.
An awareness of cross contamination that can occur during preparation processes is vital.
Thoroughly cleaning utensils and equipment is a must. Remember that for customers with
a severe allergic reaction may only need a tiny amount of the food.
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Food production
Producing food in the commercial environment is multidimensional. Service is about
coordinating all these elements:
 Organising and preparing all food items ready for service (mise-en-place):
 Some of the many required elements of mise-en-place include:
– Cleaning and preparing vegetables
– Preparing and portioning meat, poultry,
seafood, game and offal
– Preparing stocks, sauces and dressings
– Preparing and cooking farinaceous
products
– Preparing garnishes
– Cooking soups
– Cooking large or slow cooked items such as roasts, braises and casseroles
– Preparing or cooking pastries, cakes and desserts
 Having the service equipment clean, heated and stacked ready for service
 Heating or cooking the components of the dishes correctly
 Plating the dishes consistently and attractively.
The aim is always to meet the expectations of customers.
Presentation styles
You need to co-ordinate the presentation style you use with the type of establishment or
food you are serving. Presentation styles need to be decided in advance of service and
can form part of the designing of dishes.
When standard recipes are created a photograph or diagram of the presentation can be
included, this assists with consistency. It can also be a useful training tool for new kitchen
staff so they can easily see how each dish is to be plated.
Choosing the plate ware will depend on the menu style:
 Buffet dishes are plated in volume on large platters and bowls:
 These can be ceramic, glass, marble, wood, stone, mirrors or crystal
 Creative equipment such as baskets, leaves (non-poisonous), bamboo steamers
and pots may also be used
 Specialist equipment such as chafing dishes for hot foods and freezing chambers
for ice-cream can be purchased
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 Plates used for a la carte dishes can be round, square, oblong, flat, deep, shallow etc:
 Large plates can create a canvas to display your artistic presentation
 Dishes for sharing may be on small platters
 It is common to plate cocktail foods in uniform rows on large platters; the repetition
accentuates the beauty of the presentation.
No matter what style you choose, food plating should always be consistent.
Appearance
Presentation can be classical, artistic or relate to cultural expectations.
The most classical way to serve a main meal of meat,
sauce and vegetables in Western cuisine is to place the
food like a clock face. The starch at 10 o’clock, proteins at
six o’clock and vegetables at two o’clock. Many cuisines
have condiments that are served separately to the main
component such as bread, relishes or dipping sauces.
Some cuisines also feature food which is more commonly
shared and so needs to be plated in a manner which will
provide ease of service.
The key to attractive and appealing food presentation is to remember there are many
elements, including:
Shape:
 Food can be creatively scattered or in elegant compact servings
 Repetition is an effective technique either such as laying several (odd numbers are
best, 3 or 5 etc) side by side with different sauces or garnishes on each one
 Biscuit and pastry cutters and moulds are great tools for creating shapes.
Height:
 Height can be created by stacking the protein over starches or placing leafy salads on
top of proteins
 Plastic and metal moulds can be used to shape dishes in towers.
Texture:
 Varied textures will create more interest.
Colour:
 You can use vibrant coloured ingredients as contrast
 Using tones of the same colour can be effective also.
Garnish:
 A garnish should only enhance the look of the dish, not overshadow it
 Make sure that garnishes complement the ingredients and flavours of the dish.
Paintbrushes, squeeze bottles and specialist saucing tools can be used to distribute
sauces.
Most dishes look best on neutral china particularly white, take care when using plates with
designs, motifs or logos. Always make sure the plate is clean.
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Catering to special days

In any country there are a number of special days that are celebrated. Naturally each
country celebrate days that are recognised around the world, or may have their own
unique days.
Many of these special days will have traditional cuisine that needs to be prepared.
This section will explore some of these days and the traditional meals that accompany
them. It is important to note that items may vary between countries.
Christmas
Christmas is an annual commemoration of the birth of Jesus Christ and a widely observed
holiday, celebrated generally on December 25 by millions of people around the world.
Commonly served Christmas dishes, includes but not limited to:
 Roast turkey, chicken and ham
 Stuffing
 Roast potatoes and other vegetables
 Christmas cake or Christmas pudding
 Custard
 Gingerbread in Christmas shapes
 Sweets such as rocky road; rum balls; candy canes
 Champagne
 Cold turkey and cold ham
 Seafood and salads
 Trifle
 Pavlova
 Mince pies
 Bûche de Noël
 Eggnog
 Fruitcake
 Shortbread
 Pumpkin pie
 Cranberry sauce
 Mulled wine.
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Thanksgiving
Thanksgiving Day is a national holiday celebrated primarily in the United States and
Canada as a day of giving thanks for the blessing of the harvest and of the preceding
year. Several other places around the world observe similar celebrations. It is celebrated
on the fourth Thursday of November in the United States and on the second Monday of
October in Canada. Thanksgiving has its historical roots in religious and cultural
traditions, but has long been celebrated in a more secular manner as well.
In the United States, certain kinds of food are traditionally served at Thanksgiving meals
including:
 Baked or roasted turkey
 Stuffing
 Mashed potatoes with gravy
 Sweet potatoes
 Cranberry sauce
 Sweet corn
 Fall vegetables
 Pumpkin pie.
St Valentine’s Day
Saint Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine,[1] is
observed on February 14 each year. It is celebrated in many countries around the world.
It is not commonly celebrated in Malaysia.
it evolved into an occasion in which lovers expressed their love for
each other by presenting flowers, offering confectionery, and
sending greeting cards.
Common Valentine’s Day meals and food items include:
 Chocolates
 Candy / sweets
 Champagne
 Seafood.
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An example of a Valentine’s Day menu is as follows:

Baked Oysters
Herb Aioli, sweet smoked BBQ sauce, arugula, parmesan and cheddar cheese
Tuna Tartare with black truffle powder
Chilled sauce Bearnaise, white truffle oil, black truffle powder
Foie Gras
Foie gras with mustard seeds and green onions in duck jus
Pork Rib Eye
Mushroom fricassee, spinach Florentine, rosemary jus lie
Wagyu Beer and Lobster
Potato bacon lyonnaise, arugula, sauce au poivre and bearnaise
Chocolate Truffle Tasting
Assortment of chocolate truffles
Mother’s Day
Mother's Day is a celebration honoring mothers and motherhood, maternal bonds, and the
influence of mothers in society. It is celebrated on various days in many parts of the world,
most commonly in March or May.
There are no traditional Mother’s day menus, with different restaurants creating their own
menus reflecting what they feel may suit their customers.
An example of a Mother’s day menu is as follows:
BREAKFAST AND BRUNCH MENU
Scrambled Eggs With Smoked Wild Salmon
Served with Bernaise sauce
Potato Cheddar Pie in a Flaky Crust
Served with sliced ham or bacon
Garden Frittata
Served with Oven Roasted Red Potatoes
Fruit and Muffins
Fresh Fruit Plate
Blueberry Muffins or Raisin Walnut Scones
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LUNCH AND DINNER MENU

Filet Steak
A tender, prime Filet Mignon or all natural steak cooked to perfection
Topped with Dungeness crab, fresh pencil asparagus and your own Hollandaise Sauce
Served with Oven-Roasted Potatoes & Vegetables,
Spinach and Mushroom Salad
Baked Spring Chicken
Served with Spinach and Linguine
Grilled Glazed Salmon
Served with Spinach and Mushroom Salad
Pasta al Pesto
With Italian Salad, Garlic Bread
Dessert
Strawberry Rhubarb Crisp or Kahlua Mousse
Father’s Day
Father's Day is a celebration honouring fathers and celebrating fatherhood, paternal
bonds, and the influence of fathers in society. Many countries celebrate it on the third
Sunday of June, but it is also celebrated widely on other days.
Like with Mother’s Day, there are no traditional Father’s day menus, with different
restaurants creating their own menus reflecting what they feel may suit their customers.
An example of a Father’s day menu is as follows:
Breakfast and Brunch Menu
Omelettes with toppings like Ham, Sausage Link, Andouille
sausage, Mushrooms, Peppers, Scallions, Tomatoes, Bay
Shrimp, smoked Salmon & Fresh Herbs, Cheddar, Feta or
Swiss cheese , Hickory smoked bacon , Chicken,
Cranberry, Feta, Spinach Sausage
Fingerling Potatoes
French Toast with Maple Syrup or Whipped butter
Breakfast Bakeries including Danish, Croissant, Muffin and Fruit Strudels
Sliced Breads, Butter and Jams, Nutella
Antipasta and Salad Menu
Domestic and international cheese and meat specialties accompanied with Crackers and
assorted breads, European style butter
Pickled and grilled vegetable and olives
Sliced Fruits
Mixed greens with Mesclum Mix and fresh toppings and
selection of house dressings
Chopped romaine hearts and baked croutons, pre-tossed with
a Creamy Caesar dressing, Shaved Parmesan cheese,
croutons, anchovies
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Seafood Dishes
Smoked Salmon and Trout
Bagels, Cream Cheese and Accompaniments
Fresh poached Shrimp Cocktail
Freshly Shucked Oysters on the half shell
Cocktail sauce, fresh horseradish
Hot Dishes
Father’s Day Egg Benedict
Shaved Corned Beef on an English muffin
Stone Ground Mustard - Sauce Hollandaise
Bourbon BBQ Pork Roast, Brioche bun
Blackened fish with tropical Salsa, Cilantro – Citrus Rice
Chicken and roasted potato
Garden Vegetable Medley
Carving Station
Peppered Prime Rib of Beef with horseradish and au jus
Buttermilk Mashed Potatoes
Dessert Dishes
Crème brulée
Flavoured Cheesecake bites
Chocolate Dome
Chocolaté Pot de crème
Mini Bread Pudding, Guinness Sauce Anglaise
Petit Fours
White Cheddar Apple Pie
Chocolate Fondue with Fresh Fruit, Cake, Marshmallow Kababs
Public Holidays & Festivals

Each ASEAN country has its own public holidays and festivals which may have specific
meals associated with them.
Following are a list of public holidays and festivals in different ASEAN countries.
Brunei
PUBLIC HOLIDAYS
 New Year's Day / Chinese New Year
 National Day
 Maulud (Birth of the Prophet)
 Anniversary of Royal Brunei Malay Regiment
 Sultan's Birthday
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 Israk Mikraj (Ascension of the Prophet)

 Start of Ramadan
 Anniversary of the Revelation of the Quran
 Hari Raya Aidilfitri (End of Ramadan)
 Hari Raya Aidiladha (Feast of the Sacrifice)
 Hijriah (Islamic New Year)
 Christmas Day.
FESTIVALS
 Ramadan
 Islamic New Year
 National Day
 Chinese New Year
 Birthday of the Prophet Mohammed
 Royal Brunei Armed Forces Day
 Made in Brunei Product Festival
 His Majesty the Sultan’s Birthday
 Ascension of the Prophet Mohammed
 Borneo Ethnic Culture Festival
 Revelation of the Koran
 Teacher’s Day
 Hari Raya
 FOBISSEA Music Festival
 Festival of Sacrifice
 Christmas.
Cambodia
PUBLIC HOLIDAYS
 New Year's Day
 Victory Day
 Meak Bochea
 International Woman's Day
 Khmer New Year
 Visaka Bochea
 Labor Day
 Royal Ploughing Ceremony
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 King Sihamoni's Birthday

 International Children Day
 Queen Mother's Birthday
 Constitution Day
 Pchum Ben Festival
 King Father's Commemoration Day
 Independence Day
 Water Festival
 Human Rights Day.
Laos
PUBLIC HOLIDAYS
 Pathet Lao Day
 Army Day
 International Women's Day
 Day of the People's Party
 Labor Day
 Children's Day
 Day of the Free Laos
 Day of Liberation
 Lao National Day.
LUNISOLAR PUBLIC HOLIDAYS

 Lao Issara
 Boun Khoun Khao
 Kud Chin and Kud Viet
 Boun Makha Bousa
 Boun Khao Chi
 Boun Pha Vet
 Boun Pi Mai
 Boun Bang Fai
 Boun Visakha Bousa
 Boun Khao Phansa
 Haw Khao Padap Din
 Boun Khao Salak
 Boun Ork Phansa
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 Boun Song Hua

 Boun That Louang.
FESTIVALS
 Lao New Year (Boun Pi Mai)
 Rocket Festival
 Boun Khao Padabdin
 Boat Races
 Naga Fireballs
 Tat Luang Festival
 Handicraft Festival
 Hmong New Year.
Indonesia
PUBLIC HOLIDAYS
 New Year's Day Tahun Baru Masehi
 Birth of the Prophet - Maulid Nabi Muhammad
 Chinese New Year - Tahun Baru Imlek
 Day of Silence - Hari Raya Nyepi (Tahun Baru Saka)
 Good Friday - Wafat Yesus Kristus (Jumat Agung)
 Ascension Day - Kenaikan Yesus Kristus
 Buddha's Birthday- Waisak
 Ascension of the Prophet - Isra Mi'raj Nabi Muhammad
 Independence Day Hari Proklamasi Kemerdekaan R.I.
 Day after Ramadan - Idul Fitri (Lebaran Mudik)
 Feast of the Sacrifice- Idul Adha (Lebaran Haji)
 Islamic New Year - Baru Hijriyah
 Christmas - Hari Natal.
FESTIVALS
 Lombon Festival
 Java Jazz Festival
 Kasada Festival
 Manado Beach Festival
 Lembah Baliem Festival
 Bali Arts Festival
 Solo International Ethnic Music Festival
 Krakatoa Festival,
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Malaysia
NATIONAL PUBLIC HOLIDAYS
 Labour Day
 Wesak Day
 Malaysia King's Birthday
 Merdeka Day
 Malaysia Day
 Christmas Day
 First day of Muharram
 Birthday of Prophet Muhammad
 Hari Raya Puasa
 Hari Raya Qurban (1st day).
FESTIVALS
There are many religious festivals including:
Muslim festivals
 Ramadan
 Hari Raya Aidilfitri / Hari Raya Puasa / Hari Lebaran
 Hari Raya Aidiladha / Hari Raya Haji / Haji Raya Korban
 Maulidur Rasul / Maulid Nabi
 Israk dan Mikraj
 Nuzul Quran
 Islamic New Year.
Christian festivals
 Christmas
 Easter
 New Year.
Buddhist festivals
 Wesak.
Hindu festivals
 Deepavali
 Thaipusam
 Puthandu Tamil New Year
 Pongal
 Navratri
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 Vinayagar Chathurthi
 Onam.
Buddhist Chinese festivals
 Lantern festival
 Qingming Festival
 Duan Wu Dragon Boat Festival
 Nine Emperor Gods Festival
 Zhong Qiu Mooncake Festival
 Ghost Festival
 Dong Zhi
 Vesak.
Tribe Religion Festivals
 Gawai
 Kaamatan
 Fiesta San Pedro
 Kaul festival.
Sikhs Festivals
 Vaisakhi.
Myanmar
PUBLIC HOLIDAYS
 Independence Day
 Union Day
 Full Moon of Tabaung
 Peasants Day
 Armed Forces Day
 Thingyan Festival
 Burmese New Year
 Labour Day
 Full Moon of Kason
 Martyrs' Day
 Start of Buddhist Lent
 End of Buddhist Lent
 Start of Ramadhan
 Full Moon of Tazaungmon
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 National Day
 Christmas Day.
Phillipines
PUBLIC HOLIDAYS
 New Year's Day - Araw ng Bagong Taon
 Maundy Thursday - Huwebes Santo
 Good Friday - Biyernes Santo
 Day of Valor- Araw ng Kagitingan
 Labor Day - Araw ng mga Manggagawà
 Independence Day - Araw ng Kalayaan
 National Heroes' Day - Araw ng mga Bayani
 Bonifacio Day - Kaarawan ni Bonifacio
 Christmas Day - Araw ng Pasko.
FESTIVALS
 Ati-Atihan
 Feast of Our Lady of Candles
 Moriones Festival
 Massa Kara
 Feast of the Immaculate Conception.
Singapore
PUBLIC HOLIDAYS
 New Year’s Day
 Easter
 Labour Day
 Vesak Day
 Hari Raya Puasa
 National Day
 Hari Raya Haji
 Deepavali
 Christmas Day.
FESTIVALS
 Asia Fashion Exchange
 Chingay Parade Singapore
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 Christmas in the Tropics

 Deepavali
 Dragon Boat Festival
 Grand Prix Season Singapore
 Hari Raya Aidilfitri
 Hari Raya Haji
 Hungry Ghost Festival
 Mid-Autumn Festival
 Mosaic Music Festival
 National Day
 Pongal
 River Hongbao
 Singapore Arts Festival
 Singapore Food Festival
 Singapore River Festival
 Thaipusam
 Vesak Day
 ZoukOut.
Thailand
PUBLIC HOLIDAYS
 New Year's Day - Wan Khuen Pi Mai
 Magha Puja - Wan Makha Bucha
 Chakri Memorial Day - Wan Chakkri
 Songkran Festival - Wan Songkran
 Coronation Day - Wan Chattra Mongkhon
 Royal Ploughing Ceremony and Farmer's Day - Wan
Phuetcha Mongkhon
 Vesak Wan - Wisakha Bucha
 Asalha Puja - Wan Asanha Bucha
 Beginning of Vassa - Wan Khao Phansa
 HM the Queen's Birthday - Wan Chaloem Phra Chonmaphansa Somdet Phra Nang
Chao Phra Boromma Rachini Nat
 Chulalongkorn Day - Wan Piya Maharat
 HM the King's Birthday - Wan Chaloem Phra Chonmaphansa Phra Bat Somdet Phra
Chao Yu Hua
 Constitution Day - Wan Rattha Thammanun
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 New Year's Eve - Wan Sin Pi

 Eid ul-Fitr
 Eid al-Adha.
FESTIVALS
 Songkran
 Rocket festival
 Phuket’s Vegetarian Festival
 Loi Kratong.
Vietnam
PUBLIC HOLIDAYS
 Tet Duong Lich
 Vietnamese New Year – Tet Nguyen Dan
 Gio to Hung Vuong Day
 Ngay thong nhat
 Ngay Quoc te Lao dong
 Quoc khanh.
FESTIVALS
 Wrestling Festival in Lieu Doi, Nam Ha
 Festival of Eel-Catching in Pot in Ving Lac district, Vinh Phu province
 Festival of Dong Da hill, Hanoi
 Festival in Trieu Khuc village, Hanoi
 Lim Festival, Ha Bac
 Festival of Spring on Ba Den mountain
 Festival of Huong Pagoda, Ha Tay
 Festival of Hung Temple
 Giong Festival, Hanoi
 Festival of Queen Su in Chau Doc
 Water Festival in Nha Trang
 Festival of Nghinh Ong in Tien Giang - Ben Tre
 Festival at Lang Ong, Ho Chi Minh City
 Buffalo fighting festival, Do Son, Hai Phong
 Festival of Keo Pagoda, Thai Binh
 Festival of Dong Quan in Chan Tien Pagoda, Hanoi.
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Introduction
Deliver what you promise. The food you prepare and serve for customers with specific
dietary or cultural needs must be suitable if it is going to meet their expectations.
Ensure that you are able to fulfil any obligations to provide special ingredients or
specifically prepared meals.
Key factors towards customer satisfaction

Key factors include:
 Quality suitable ingredients
 Consistency of product
 Efficient service
 Cleanliness
 Cost
 Consultation
 Feed back
 Value for money
 Nutritional status
 Appetite
Creating a balanced menu

When determining the actual content of the menu, in terms of courses to be offered and in
terms of dishes within each section, there is a need for ‘balance’.
Balance means many things. Balance can mean different things to different people, and
different people place the emphasis on different aspects of the menu, dishes and related
areas.
It can embrace:
Balance in terms of prices
Offering something along a variety of price points so that all pockets are
catered for.
Bear in mind however that some venues deliberately set high prices in
order to give the impression of prestige, or price out those who they may
consider unworthy of, or unfit to, dine in their establishment.
Balance in terms of ingredients
Offering something that suits everyone.
Where the premises is not a restaurant specialising in a certain food item (beef, seafood,
vegetarian, etc), then there is a need to make sure that we provide for those who want
steak, fish, chicken, pasta, etc.
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Balance in terms of cooking styles

Ensuring that not all dishes are deep fried, or grilled, but offer a selection of cooking
methods to cater for personal preferences including roasts and wet dishes.
Balance in terms of complexity and simplicity
It is great to offer menu items with complex sauces but it is also important to offer a range
of items that are beautiful in appearance and tasteful to the palate by virtue of their
simplicity.
Balance in terms of traditional dishes and new experiences
Many premises will seek to provide a selection of dishes that can be
seen as time-honoured along with a choice of new dishes perhaps
featuring novel ingredients and fresh cooking or presentation
approaches.
This is especially the case where a chef has a ‘signature dish’ that
people travel long distances to experience.
Balance in terms of taste
Presenting a variety of taste sensations that enables those seeking a spicy dish, a creamy
dish, or a sour dish to be accommodated.
When designing menus and specific meals within these menus ensuring they satisfy
customers is a key requirement.

Introduction
It is no point creating menus and meals within these menus if it leads to a loss for the
establishment. Each and every food establishment expects to receive some level of profit
for meals in which they create.
Efficient cost control involves an overall awareness of the cost of ingredients, staff and
other overheads.
As each establishment has different costing requirements, it is not feasible to suggest that
any one costing system is preferable.
Key menu cost components

Each establishment does, however, take the following expenses
into consideration:
 Cost of ingredients
 Labour cost
 Overheads.
If cooks are going to progress up the leadership ladder of the kitchen they are going to
have to become involved in the business side of the profession.
What do ingredients cost and what can I do with leftover parts to increase the profit
margin?
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Student Activity
Write a descriptive menu for 2 dishes:
 Break each dish into their elements
 And cost each of the elements and arrive at a total food cost for the dish.
Example
Chicken Caesar Salad: Grilled chicken, cos lettuce, prosciutto, poached egg, parmesan,
croutons, anchovies & house made dressing.
 Chicken breast: ½ breast per salad

 Lettuce: ¼ of a lettuce
 Prosciutto: 30 gm
 Poached egg: 1 egg
 Croutons (8)
 Caesar Dressing: 60g.
The dish is divided into its elements. These can now be costed and a price is arrived at:
 What does it cost to produce this dish?

 How much is charged will depend on management and its pricing policy. If a cook decided to
use a whole chicken breast in a serve then the profit margin will be greatly affected.
Cost of ingredients
This includes the cost of all ingredients used in the
preparation and service of each dish.
When costing an individual dish, it is important that every
ingredient is taken into consideration, including
ingredients used in smaller amounts such as salt and
pepper.
It should be kept in mind that these costs are variable for
a number of reasons, such as seasonal and/or limited
availability.
Labour costs
Labour costs fall into two categories: direct and indirect labour costs:
 Direct labour costs include all staff who have specifically prepared or served the food
to the diners, i.e. chefs, waiting staff
 Indirect labour costs include all staff whose role supports overall operations.
These can include cleaners, sales departments, management and administration.
A commercial catering facility will normally incur both direct and indirect labour costs.
Labour costs are considered fixed as hourly rates which are pre-established and directly
offset against revenue.
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Overheads
Overheads include all expenses incurred in operating a business.
This includes all utilities such as power, water and gas.
It also includes payable tax, rates, cleaning, maintenance,
insurance, leasing and rental costs.
In a hospitality establishment, this excludes the cost of ingredients
and the labour component, which are costed separately.
Considering cost and variety

All dishes should be costed to ensure they return the required margin of profit, and
standard recipes used to guarantee consistency of this return.
In some instances, establishments may make a conscious decision to offer a dish at
reduced profit margin in order to maintain continuity, cater for guest expectations, meet
competition or create a unique selling point (that is, an aspect of their business that no
other venue has).
This can only be done in an on-going way when other dishes (or other revenue streams –
drinks, accommodation, and gaming) are able to return a higher profit margin to
compensate.
Determining pricing of meals

There is no doubt that, given all the dining alternatives available to people, there is a price
point above which many people will not go when eating out.
There is less elasticity in this price for lunch meals. That is, there is less
room to move in terms of setting prices at lunch time. People traditionally
have cheaper alternatives at lunch time, and there are more places open
and a greater range of alternatives.
This means that management must actively monitor things such as
‘average selling price per cover’, and the prices being charged by their
immediate competition in order to determine what a viable selling price is
being charged.
It is a commonly held theory when pricing meals, that food cost should equal 30% – 33%
of the selling price.
Cost control
The overall objective of any commercial establishment should be to make money which is
established by using the following formula:
 Sales - cost of ingredients = gross profit
 Sales - all costs (wages, cost of ingredients,
overheads) = net profit.
Example: XYZ establishment has taken $10,000.00
for one week’s trading, its cost of ingredients was
$3,500.00 and overall expenses were $8,500.00.**
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If the above formula was applied to this restaurant, it would look something like this:
 $10,000.00 (sales) - $3,500.00 (cost of ingredients) = $6,500.00 (gross profit)
 $10,000.00 (sales) - $8,500.00 (overall expenses) = $1,500.00 (net profit).
When expressed as a percentage, it would look like this:
 100% (sales) - 35% (cost of ingredients) = 65% (gross profit)
 100% (sales) - 85% (overall expenses) = 15% (net profit).
Food cost factors

Food cost factor is the cost of the food ingredients compared to the selling price of the
menu item.
It does not include the cost of wages for the making of the menu items.
The issue with buying food for a menu is that it usually has a limited shelf life.
Coupled with the fact that it can also be expensive, this places significant emphasis on
the purchaser to make sure he/she orders exactly what is needed, as well as scheduling
where and when it is required.
Factors which will affect purchasing include:
 Regular menu changes
 Slow moving dishes
 Diner’s fluctuating choices; how many customers will
come to the establishment today?
 Staff not adhering to standard recipes
 Food wastage and theft.
Standard recipes
A standard recipe is a precise record of ingredients, method, serving instructions and cost
of any food item on a menu.
A standard recipe needs to include:
 Summary of ingredients
 Required quantities or each item
 Specific preparation guidelines
 Garnish and service details
 Portion sizes
 Accurate costs
 % wastage
 Date.
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Why do we use them?

 Standardise production of recipes -regardless of who makes them
 Consistent quality – always taste the same
 Consistent presentation – always look the same
 Consistent portion size - always the same quantity
 Easy to calculate cost of dish – and re-establish cost of dish
 Customer satisfaction.
To calculate cost of purchase amount:

FORMULA: Cost per Unit ÷ Unit x Purchase Amount = Cost of purchase amount
EXAMPLE: Apples $2.99 ÷ 1000 g x 255 g = $0.76
Balsamic Vinegar $2.38 ÷ 375 ml x 125 ml = $0.79
Basil $2.00 ÷ 1 each x .5 = $1.00
Student Activity
Using the form on the following pages students are to price the given recipes in local currencies
and then apply those costs to the standard recipe sheets and determine how much each recipes
costs to produce.
Portion control
Portion control is to control the quantity of food served to each customer.
Purpose of portion control
 To know how much food to order
 To know what yield is obtained from each food item
 Helps to calculate the cost of each dish on a menu
therefore its selling price
 To ensure each customer receives a meal that is
uniform in quantity and standard.
Portion sizes can be determined by:
 Number of courses to be served
 Size and design of crockery
 Type of customer
 Menu pricing structure.
Portion sizes can be controlled by:
 Buying food of specific portion size
 Training staff on how to control portions and why it is
important
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 Using appropriate utensils, equipment and measures to serve food

 Supervising staff during service.
Portion sizes
Portion size is determined by the head chef in consultation with management.
Meat, Fish and Poultry
 150 g in pastry or similar
 180 g pure meat i.e. Fillet steak
 200 g Sirloin, Rump
 250 - 300 g T-Bone, Whole Trout, Flounder.
Vegetables
2 x 50 g each; Example: Broccoli & Carrot (used to be meat, 2
vegetables plus a farinaceous item)
Farinaceous (potato, pasta, rice, etc)
100 g for a main meal, 30 – 75 g for an entrée
(Today menus give a vegetable or farinaceous of between 50 - 100 g each)
Shellfish
60 - 90 g per entree portion depending on how rich the overall dish is and what else is
served with it.
Soup
200 - 250 ml per entree portion
Sauce
20 - 50 ml per portion depends on the richness of the sauce.
Cakes
20 cm 8 or 10 portions
25 cm 12 portions
30 cm 16 portions
(All of the above depend on the thickness and richness of the cake)
To obtain good portion control the chef/cook needs to know the yields for various raw and
processed products they work with, therefore it is important to make a habit of regularly
counting, measuring and weighing food products in the Kitchen when working with them.
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Introduction
Depending on the type of function or event that is being held, there may be a number of
other requirements, besides the meals themselves that need to be arranged.
Naturally each event of function will be different and depending on whether the event is
held indoors, outdoors or at an external location, the level and complexity of requirements
of preferences will differ.
This section will explore some common requirements and preferences that need to be
considered and arranged by a hospitality provider.
Types of requirements / preferences

Some common requirements and preferences may include, but not limited to:
 Function rooms – these may be varied but can include small rooms through to large
exhibition and banqueting halls
 Outdoor and off site catering – this will be discussed in more detail in this section
 Marquee hire – important when holding events outside
 Transportation – to move infrastructure, food and beverage or customers themselves
 Decorations – basic items such as candles and flowers through to elaborate themes
 Specialist staff as required depending on the nature of the function – including
translators, Technical IT and lighting experts, security
 Bands and entertainers – these are quite common at
events such as weddings and parties
 Accommodation
 Special requests – these could be endless to suit the
needs of each function.
Outdoor and off site catering

Many events are held outdoors as they provide a unique experience which takes
advantage of natural beauty and creates a special ambiance which cannot be found
indoors.
Given that events can be conducted in any location, there are infrastructure needs that
need to be considered, especially events that are conducted in remote, new or outdoor
locations.
When events are conducted in established hotels infrastructure
to support events is already in place, so these do not need a
great deal of consideration, planning or organising.
Infrastructure requirements can be expected to vary widely
between venues/sites and depending on the size, scope and
nature of the event.
Whilst they seem to be less exciting aspects of an event to organise, they are absolutely
essential parts of an event.
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Outdoor event considerations

There are some initial questions that you can consider that may help with the planning of
outdoor events and the infrastructure required. These questions include:
 Will you be serving food, beverage or alcohol at your event?
 Will you need infrastructure including tables, chairs, stage, grounds keeping, toilets
etc
 Will you need a tent, sheltered or enclosed space?
 Will you need to utilize a sound system? Will you need
production services to support your event including LCD
screens, microphones, speakers, amplifiers etc
 Will you sell merchandise at the event?
 Is the event open to the public? Will children be present without their parents?
 Will you need security?
 Will you require transportation, traffic and parking support?
 Will you be showing a film or having entertainment?
 Will you be selling tickets for your event?
 Do you have a backup plan for inclement weather?
 Will a permit or special license be required
 Will there be local council restrictions that apply in relation to what can be sold or
supplied, food standards, hours of operation etc?
Types of infrastructure requirements

Whilst there are endless types of infrastructure requirements, some common ones
include:
Power and water supply
Most events need some power or water supply. This is used for:
 Lighting
 Emergency Lighting
 Toilets
 Cooking and cleaning
 Equipment.
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Food and beverage equipment

There is no doubt that with many outdoor events the provision of food and beverage is a
necessity. With the provision of food and beverage comes the need for equipment
including:
 Cooking equipment – ovens, stoves, microwaves, shelving, washing stations,
preparation and service tables to name but a few
 Beverage equipment – fridges, freezers (also used for food), blenders, ice machines,
beer kegs and mechanisms to name a few.
Tables, chairs and related items
If food and beverage is to be served, there will no doubt be the need for tables, chairs,
crockery, cutlery, glassware, candles, service stations and service equipment.
Environmental control
It is important that the holding of an event does not cause damage to the environment or
become a disturbance to local residents. Therefore measures must be put in place when
managing:
This includes:
 Air conditioning
 Sound
 Lighting
 Privacy
 Fencing and security
 Screening from public gaze/access.
Toilets
Toilet facilities are an essential part of every event. Care must
be given to the set up, management and removal of facilities
and human waste.
Emergency services
As part of a contingency program, adequate thought must be
given to the use of emergency services.
These services can include:
 Fire
 Medical
 Police
 First Aid kits.
Car and coach parking
It is unlikely that guests will arrive to an event on foot, therefore consideration must be
paid to access to parking of vehicles.
Thought must also be given to the integration with other transport options, including public
transport systems.
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Disabled access
Special thought must be given to access to various event locations for disabled patrons.
This might include the need for dedicated parking areas, ramps or designated seating
areas.
Signage
Signage is an essential part of an event which not only identifies an event and the key
attraction locations, but also provides vital information in relation to toilets, medical
facilities, exits, policies and procedures and event information.
Signage and other arrangements must also consider the needs of people who may have
language difficulties or barriers.
Waste management
At every event some element of waste will build up. It is important that plans are put into
place for the storage and removal of waste from a venue location.
It is important to have cleaning services, grounds keeping functions, waste bins and
recycling containers.
Animals and insects
Whether it be spiders, flies, mosquitos, baboons or other animals and insects it is wise to
prepare for them. It may be a case of supplying repellent, citronella candles through to
spraying or having fly covers for food.
Weather considerations
If an event is to be held outdoors, considerations and contingencies must be made in the
event of rain, extreme sunshine, heat or inclement weather. This could be the need for:
 Tents
 Marquees / pavilions
 Side screens
 Indoor venue as an alternative
 Rain equipment or clothing – in the event of gold events
where the whole location cannot be covered
 Air-conditioners – in the event of hot weather
 Portable heaters – in the event of cold weather
 Sunscreen
 Additional water.
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Entertainment infrastructure
In many outdoor events and festivals some form of entertainment may be arranged
ranging from a speaker to make announcements through to elaborate rock concert
settings.
This equipment is often sourced by specialist providers or
by companies who conduct the complete set up and
breakdown.
Equipment can include:
 Staging
 Lighting
 Fireworks
 Speakers
 Flood lights
 Electrical wiring and provision
 Back stage areas and portable rooms
 Seating for the audience.
Use of external providers

Some functions or events may require you to use the services of third party, external
businesses to source items and services needed to ensure the successful running of a
function.
These external suppliers can vary enormously depending on the type and scale of the
function and may include:
 Florists
 Photographers
 Party Hire companies – for trestles, extra crockery, cutlery,
glassware, chair covers, seating, decorations
 Entertainers – bands, disc jockeys, solo performers etc
 Suppliers of rental technical equipment for audio and visual
needs
 Printers – for personalised stationary, menus, signage and decoration needs
 Security agencies – for extra security staff
 Employment agencies – for additional waiting, bar, service
and cooking staff
 Business support services – such as interpreters,
translators, secretarial support
 Transportation – including chauffers, limousines, private
cars or buses for tours
 Clowns and animals.
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Introduction
There are a number of resources that need to be considered and arranged when
preparing meals for different markets.
This section will explore some of the resources, that have not been mentioned in this
manual to date.
Kitchen equipment
Equipment available in the kitchen
Some dishes can’t be produced unless the right equipment is available, and very few
kitchens are able to contain all items of cooking equipment.
You will have a range of equipment available to carry out your work in the commercial
kitchen. The correct selection of what you use can affect the outcomes of the food you are
producing in terms of timeliness and resulting quality. For example a cook's knife kit
includes knives that are specifically designed and most effective in preparing delicate
garnishes, filleting fish, boning meat or slicing baked goods such as bread. Choosing the
correct knife with allow you to do the job best. Selecting a drum sieve to pass a chicken
mousse is more effective than using a conical sieve because of its large fat surface area
whereas the conical sieve is better for straining stocks and other liquids. A fish kettle is
the ideal shape for poaching a whole large fish for a buffet presentation; the fish is less
likely to be damaged.
Small equipment
Some of the small equipment that you will need to use every
day includes:
 Knives
 Spoons, whisks, graters, spatulas etc
 Chopping boards
 Pans and Pots.
Remember chopping boards and knives can be a major
source of cross contamination when preparing a variety of
foods.
Large Equipment
Large equipment that you will be using every day in the commercial kitchen includes:
 Stoves and ovens:
 These may be electric, gas or induction
 Grills:
 Salamander
 Flat gill
 Char gill
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 Deep-fryers
 Refrigeration:
 Cool-rooms
 Freezers.
Specialist Equipment
Cooks are usually able to prepare most dishes with the basic requirements listed above
and many are creative in adapting common equipment to produce inspired and artistic
dishes. However, when you are preparing food for a specific diet the equipment you
require may also need to be specialised.
Some examples of the tools or equipment that you may find helpful or even necessary for
food preparation include:
Food Equipment
 Rice cooker
Sushi
 Sushi mat
Crepes  Crepe pan
Dried fruits and

 Dehydrator
vegetables
Waffles  Waffle pan
Chocolate
 Chocolate tempering machine
confectionary
Mashed root
 Potato Ricer
vegetables
Baked apples  Apple corer
 Pastry cutters
Pastries
 Pastry moulds
Crème brulee  Blow torch
There are all sorts of specialised food preparation equipment such

as electrical potato peelers, sausage machines, sous vide
machines, smokers and pasta extruders however these can be
expensive. Regular use would be needed to warrant the expense.
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Specialist equipment that is often seen in commercial kitchens includes:

 Steamers:
 There are many varieties from simple bamboo steamers which are placed on top
of a pot of boiling water to pressure and atmospheric versions
 Wok burners.
Staffing
Staff skills
There are doubtless many dishes that require a certain level of experience and expertise.
Not everyone can cook everything and the industry is currently experiencing a shortage of
trained and experienced chefs.
Staff numbers
More kitchen staff will generally mean more alternatives can be offered.
Where there are very few staff this means that generic cooking styles
must be used and there is less scope for the more complex dishes
Many dishes in such a kitchen will be prepared in advanced rather than
being ‘cooked to order’ so as to speed up service.
Selecting suitable suppliers

When selecting suitable suppliers you must take into account the suppliers ability to
supply you with the product you need. When choosing a supplier you need to consider the
following factors:
 The product range
 The availability of products
 Delivery requirements
 Cost
 Trading terms.
Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process
requires sound knowledge of products and possible alternatives, as well as seasonal
availability and current prices. The purchasing, receiving and storage of commodities for
an establishment may be the responsibility of the chef and kitchen staff or, if the business
is large, the purchasing manager.
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Product range
To meet the needs of customers with specific diets you may need to choose suppliers that
have a more extensive range of products than is commonly available or alternatively you
may purchase specific ingredients from individual specialist suppliers.
In general hospitality suppliers fall into the following groups:
 Meat:
 Including small-goods and offal
 May include game although this is often a specialist supplier
 Poultry
 Seafood:
 Fish
 Shellfish
 Fresh Fruit and Vegetables
 Dairy
 Bakery
 Dry goods.
Dry Goods Suppliers
Many of the specific ingredients required for customers with dietary needs are only
available from specialist suppliers. When you are looking for suppliers it is helpful to
consider a range of options including:
 Internet search
 Checking the phone book
 Networking with colleagues from other businesses
 Attending trade shows
 Reading industry journals.
Availability
You need to consider the availability of the food commodities you need to purchase. With
global markets for food, most products can be purchased all year round however buying
fresh local seasonal products can be more efficient and effective for the requirements of
your business. The premium prices you need to pay for imported products particularly
fresh fruit and vegetables can be prohibitive. Whatever products you decide to purchase it
is vital that you choose suppliers who can consistently deliver the products you need.
Local Supply
Fresh local seasonal products can be cost effective as you are purchasing foods which
are available in abundance and when they are at their best. Transportation costs are
minimal and you may be able to purchase directly from the grower/producer cutting out
the additional cost of the distributer. This often means the foods are at their optimum
freshness and quality. Buying from local suppliers can also be easier due to direct
contact.
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Regional Supply
Purchasing foods that are available in the region will also be cost effective. Transportation
times are minimal, delivery can be more regular and the products will be those that are
produced for the market.
International Supply
You may need to purchase specialist products from international suppliers. This will
require more planning from you to allow for the added transportation time. Be aware that
when using imported products this may affect the:
 Cost
 Shelf life
 Quality.
Cost
The most cost effective ingredients will be those that you prepare from scratch, however
this requires:
 Purchasing process suitable for perishable products:
 Perishables need to be ordered more often
 Immediate storage on delivery is required for perishables
 Adequate food preparation skills
 Sufficient storage for perishable goods.
Buying foods in bulk is usually more cost effective however you may
only require small quantities of ingredients for the customers with
specific dietary needs. Keeping too much stock on hand can result in
stock loss so careful consideration will need to be applied to how
much specialist stock is ordered and stored.
Trading Terms
The purchase supply terms will affect you choice of supplier. Having a good relationship
with your suppliers is beneficial as your suppliers can assist you with:
 Sourcing ingredients
 Ingredient quality factors.
The logistical factors of supplying goods are also important considerations for selecting a
supplier. Factors such as:
 Billing periods
 Payment conditions
 Delivery capacity.
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Delivery Requirements
You will need to consider the delivery requirements of the food commodities that are
purchased. Handling and storage of food commodities differs but can be divided into 3
categories:
 Dry Goods
 Refrigerated goods
 Frozen Goods.
Refrigerated and frozen goods need to be received and
stored promptly to maintain safe food temperatures. The
suppliers you choose must be able to deliver at times that
suit your business so that a correctly trained person is
available to handle deliveries.
Conclusion
As can be seen in this manual, there are many considerations when designing meals to
meet specific market requirements.
That said, by constantly keeping abreast of customer needs and expectations, it helps
ensure the menus and meals provided help increase customer satisfaction.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
2.1 To fulfil the requirements of this Work Project you are asked to create a single menu
that tailors to the needs of three target markets of your choice.
2.2. To fulfil the requirements of this Work Project you are asked to identify:
 Key factors towards customer satisfaction and
 Methods you can use to identify and measure customer satisfaction.
2.3. To fulfil the requirements of this Work Project you are asked to cost the menu items
for the menu identified in Work Project 2.1.
considerations if holding an outdoor event.
2.5 To fulfil the requirements of this Work Project you are asked to research and identify
the resources you would need to implement the menu identified in Work Project 2.1.
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Summary
Create meals for specific markets
Create meals to meet market needs

 Elements of a meal
 Considerations when planning meals
 Menu styles
 Need for culinary and nutritional balance
 Including food from major food groups
 Methods of cookery
 Selecting appropriate ingredients
 Cuisines
 Cuisine in different countries
 Religion
 Vegetarian
 Preparing food to cater to food allergies
 Food production
 Presentation styles
 Catering to special days
 Public Holidays & Festivals.
Create meals to meet customers’ satisfaction
 Key factors towards customer satisfaction
 Creating a balanced menu.
Create meals within a budget
 Key menu cost components
 Cost of ingredients
 Labour costs
 Overheads
 Considering cost and variety
 Determining pricing of meals
 Cost control
 Food cost factors
 Standard recipes
 Portion control
 Portion sizes.
Organise requirements/preferences
 Types of requirements / preferences
 Outdoor and off site catering
 Types of infrastructure requirements
 Use of external providers.
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Identify resources required for meals

 Kitchen equipment
 Staffing
 Selecting suitable suppliers.
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Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
 The student’s name and student number
 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
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Recommended reading
Recommended reading
Compestine, Ying; 2014; Cooking with an Asian Accent; Houghton Mifflin Harcourt
Heyman, Patricia A.; 2011 (2nd edition); International Cooking: A Culinary Journey;
Prentice Hall
Koeller, Kim; 2013 (4th edition); Let's Eat Out Around the World Gluten Free and Allergy
Free; Demos Health
Macveigh J; 2009; International Cuisine; Delmar, Cengage Learning
O’Meara M; 2009; Food Safari: Glorious Adventures through a World of Cuisines; Hardie
Grant
Robertson, Robin; 2013; One-Dish Vegan; Harvard Common Press
Saxelby C; 2002; Nutrition for Life, Hardie Grant books
Shulman M; 2002; The World on your plate; Carroll & Brown
Stanton R; 2007; Complete Book of food and Nutrition; Simon & Schuster
Styler.Christopher; 2006; Working the Plate: The Art of Food Presentation; Houghton
Mifflin Harcourt
The Culinary Institute of America (CIA); 2011 (9th edition); The Professional Chef; Wiley
The Culinary Institute of America (CIA); 2014 (4th edition); Techniques of Healthy
Cooking; Wiley
The Culinary Institute of America (CIA); 2012 (4th edition); Garde Manger: The Art and
Craft of the Cold Kitchen; Wiley
The International Culinary Schools at The Art Institutes; 2008; International Cuisine; Wiley
Traster.Daniel; 2013; Foundations of Menu Planning; Prentice Hall
Whitney, Ellie; 2011; Understanding Nutrition: Australian and New Zealand Edition;
Cengage
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Recommended reading
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Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to

me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
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The best things about this unit were:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
The worst things about this unit were:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
The things you should change in this unit are:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
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Trainee Self-Assessment Checklist
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes No*
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
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Design meals to meet specific market

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Assessment matrix ................................................................................................................ 3

Element 1: Identify markets ................................................................................................... 7

Element 2: Create meals for specific markets .................................................................... 37

Presentation of written work ................................................................................................ 95

Recommended reading ....................................................................................................... 97

Trainee evaluation sheet ..................................................................................................... 99

Trainee Self-Assessment Checklist .................................................................................. 101

Element 1: Identify markets

Element 2: Create meals for specific markets

Work Written Oral

Element 1: Identify markets

1.1 Identify characteristics of different markets 1.1 1,2,3,4 1,2

1.2 Identify community markets 1.2 5,6,7 3,4

1.3 Identify different market trends 1.3 8,9 5,6

Element 2: Create meals for specific markets

2.1 Create meals to meet market needs 2.1 10,11,12,13 7,8,9

2.2 Create meals to meet customers’ satisfaction 2.2 14 10

2.3 Create meals within a budget 2.3 15,16 11,12,13

2.4 Organise requirements/preferences 2.4 17,18 14

2.5 Identify resources required for meals 2.5 19,20 15,16

A French term which is translated as "according to the

An abnormal reaction of the body to a previously

Essential nutrient that is the body's main source of

Foods from grains such as wheat, rice, corn (maize),

Items of food or beverage. Products used in food

An ingredient that has had all or part of the preparation

Cuisine A style or quality of cooking; cookery:

Culinary Of, pertaining to, or used in cooking or the kitchen.

Dairy Products containing or made from milk

Is the sum of food consumed by a person. Usually

A nutrient that supplies energy, promotes growth and is

Denoting or relating to meat prepared as prescribed by

The basic, underlying framework or features of a system

A measure of the energy used by the body, and of the

Relating to food, or premises in which food is sold,

A French term which is translated as "putting in place".

Nutrient The substances found in food that nourish the body

The process by which organisms take in and utilize food

Perishable Refers to food which will deteriorate or rot

Portion The amount of food or beverage served

A macro nutrient made up of amino acids. Good sources

A French term which is translated as "table of the host".

The select group of customers, with similar

Understanding target markets

Their meal preferences including identification of:

Key factors influencing food choices

 Fibre is the indigestible part of plants  Transports water soluble nutrients

Key components of meals

 Variety of nutritious foods including:  Added fat - especially saturated fat

Key components of meals – different cuisines

Middle Eastern Mediterranean

Proteins Proteins Proteins Proteins

Starches Starches Starches Starches

Vegetables Vegetables Vegetables Vegetables

Flavourings Flavourings Flavourings Flavourings

Cooking methods Cooking methods Cooking methods Cooking methods

Serving styles Serving styles Serving styles Serving styles

Example of components for Japanese cuisine

Islam Hinduism Buddhism Judaism