FOOD SERVICE MANAGEMENT

Reported By: Diane V. Alfere BTVTE-FSM 2A

Professor: Mr. Charlie J. Maghanoy
Ms. Mary Hysen Alumbro
OBJECTIVES
At the end of the lesson:
1. The student should know how nutrients are an
essential part of our growth.
2. The student should demonstrate a particular use
of eggs in food service management.
3. The student can explain the benefits of fish food
through their healthy living.
4. The students can appreciate what food service
management phase can contribute to their lifestyle.
Egg Structure and Function
Albumen
 egg white, or the protein contained in it.
Yolk
 the inner, yellow part of an egg. I, the nutritive material of an egg, used as food by a
developing, embryonic animal.
Shell
 is the outer covering of a hard- shelled egg and of some forms of eggs with soft outer
coats. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a
semipermeable membrane, which means that air and moisture can pass through its
pores. The shell also has a thin outermost coating called the bloom or cuticle that helps
keep out bacteria and dust. INNER AND OUTER MEMBRANES.
Membrane
 eggshell membrane or shell membrane is the clear film lining eggshells, visible when
one peels a boiled bird egg.
Membrane
 Size Weight of eggs
very Small or "peewee" below 41 grams

Small 41-47 grams

Medium 48-54 grams

Large 55-61 grams

Extra Large ‘jumbo’’ 62 grams and above

Parts of Egg Total Weight Water (%) Protein (%) Fat (%)
(%)

Whole egg 100 65 13 11

White 58 88 13

Yolk 31 48 18 33
Dried Eggs or Powdered Eggs
 when the water is removed(dehydrating) and the remaining solid
components are ground into a fine powder. Dried eggs can be used
instead of fresh eggs in many recipes in which water is again added
to replace the liquid taken out.
Frozen Eggs
 are available in 30 lb. tins containing 65% whole egg, 10% egg
yolk, and 20% sugar and salt. Frozen egg whites come with certain
approved additives but no sugar and salt.
Other forms of eggs are as follows;
Balut
 a duck egg (with a fertilized or developing embryo) boiled and eaten
in the shell.
Penoy
 hard-boiled, infertile egg
Itlog na maalat
 salt-cured egg
Century egg
 iye-treated egg
In food service institutions, eggs find extensive use, some of which are the following:
1. Leavening (in cakes, butters, or souffles)
2. Thickening (in custards or puddings)
3. Binding (in meat loaves or hamburgers)
4. Increasing food value (e.g. by containing protein, fat, vitamin or iron)
5. Adding food color, flavor, and texture
6. Glazing (in rolls, and other baked products)
7.Fortifying wall structure (in cakes)
8.emulsifying (in mayonnaise, butter or sauces)
9. Garnishing
10. Coating (in cronquettes, breaded meats, or rolls)
11. Tenderizing (in some cakes)
12. Aiding in making small ice crystals (in ice cream)
13. Clarifying (in coffee or stock)
14. Aiding in holding more fat and sugar (in cakes)
FISH
Local Name English Name Illustration

Alumahan Striped Mackerel

Apahap Sea Bass

Asogon Banded Barracuda

Bangus Milkfish

Bisugo Breadfin Bream

Dalagang Bukid Snapper

Dapa Sole
Local Name English Name Illustration

Dilis Anchovy

Hasa-hasa Short-Bodied Mackerel

Lapad Herring

Lapu-Lapu Grouper
Matang baka Big-eyed Scad

Maliputo Tuna

Salay-salay Creval

Tilapia Carp

Talakitok Cavalla
Tanguingue Spanish Mackerel

Torcillo Striped Barracuda

Tulingan Mackerel

Hito Catfish

Dalag Mudfish/Snakehead
 Reflection
Food service management is a wide phase where we can learn too
much understanding of how must we will be much more sensitive from
things. We cannot distinguish the nutritive value of foods by our nude
eyes. The nutrients and its value would be a life changing through our
path where we can't provide only just it.

These two (egg and fish) are both good sources of protein which helps
us to build a strong bones, healthy gums and teeth and also build a
strong bones for our daily activities. They are even more have a variety
of uses and functions especially in the cooking and baking aspects
where it would definitely a decoration, ingredients, for good quality of
a product or foods which we cannot decline and hide.
Multiple Choice Questions

1. A twisted cordlike strands of egg white

a. Membrane
b. Egg
c. Chalazae
2. Is a pocket of air formed at large end of egg
a. Air cell
b. Yolk
c. Albumen
3. What is the major source of egg vitamins, minerals and fat?
a. Yolk
b. Whole Egg
c. Germinal Disk
4. How many calories does in Jumbo?
a. 89
b. 90
c. 99
5. How egg is essential to food service management?
a. It gives nutrients such as fats carbohydrates and protein
b. It added a good texture, color and taste to the food.
c. a and b
6. It is also called a hundred years egg
a. Itlog na maalat
b. Century Egg
c. Penoy
7. What is an english name of alumahan fish?
a. Sole
b. Breadfin Bream
c. Striped Mackerel
8. What is a local name of grouper fish?
a. Lapu-Lapu
b. Anchovy
c. Snapper
9. What is the english name of lapad fish?
a. Herring
b. Anchovy
c.Creval
10. What is the local name of tuna fish?
a. Salay-salay
b. Carp
c. Maliputo
THANK YOU FOR
LISTENING!!!