A Guide to Meal Management and Table Service

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PART I

Meal Management



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MEAL MANAGEMENT

Meal management is the process whereby resources, both material and

human, are used to obtain goals that have to do with feeding the individual

or the group. It involves planning, organizing, controlling and evaluating themeal service. These are tasks directly associated with the health, welfare and

happiness of the individual or the group. What people eat and the conditions

under which the meals are served should always be considered to realize the

goal of meal management. To be exact, the goal of meal management is to

provide food that will ensure the physical and mental growth of the person, his

social development and well-being, with a reasonable expenditure of available

resources. The goals are specifically categorized as good nutrition, planned

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

1. PLANNING MEALS

Planning meals includes not only the listing of foods to serve during a

meal, known as the menu, but also these activities as well:

1. planning the food budget;

2. planning for food purchase, choosing the market, buying and

storing supplies; and3. planning for preparing and serving meals.

FACTORS TO CONSIDER IN PLANNING MEALS

In planning meals, the following factors should be considered:

1. Nutritional adequacy — or the provision of palatable foods that are

rich in essential nutrients. Nutrient needs of an individual are affected

by age, sex, body built, and activities engaged in by the individual.2. The Food Budget —

The food budget is influenced by the family income,

knowledge of the market shopper’s shopping skills, family food,

likes and dislikes, and their goals and values.

3. Differences in food habits —

These include the dietary habits of nationality groups,

regional food patterns, cultural and religious food patterns, andthe socioeconomic background.



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4. The time and skill of the meal manager —

The length of meal preparation, the amount of experience,

and the time available are to be considered.

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

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

combination of flavor, texture and shapes as well as variety in

color, form, and arrangement.

7. Equipment available for food preparation.

PRINCIPLES IN PLANNING MEALS

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

achieving her goals because she can control the use of her resources, especially

the use of her time and energy in shopping, cooking, and serving meals and

in decision-making. Furthermore, she can regulate her spending for food

more easily. Objectivity in planning is possible if certain guidelines in meal

planning are observed, such as:

1. Plan several days’ meals at a time, utilizing simple menus that are

easy to prepare and serve.

2. Include more one-dish meals like sinigang, nilaga , bulanglang , tinola ,

and the like.

3. Plan meals that have interesting variety in color, texture, and

flavor.

4. Plan to serve foods that are not only in season but also enjoyed

by the diner.

5. Plan dishes that do not entail too much preparation at one time.

If possible, preparation can be started the day before the dish is

served.

6. Consider palatable foods that are rich in essential nutrients.

Consult the different food guides.

7. Make out a market list to avoid extra trips to the food stores.

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



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A GUIDE TO PLANNING NUTRITIOUS MEALS

Meal planning is of vital importance in the consideration of proper

nutrition and the family’s real enjoyment of food. Foods used in planning

daily meals must be adequate from the nutritional standpoint. Knowledge of the food nutrients, their sources and functions will help ensure the choice of

nutritionally adequate meals. Moreover, the use of foods from the essential

groupings suggested by the Foods Nutrition Research Institute (FNRI) will

facilitate the planning of a balanced diet. The Basic Food Groups, which

consist of: (a) energy foods; (b) body-building foods; and (c) regulating foods,

are designed to include the most commonly used Filipino foods. Locally

available foods are grouped according to their specific contributions to the

diet. The recommended daily servings from each food group for a normal

adult are also indicated.

THE FOOD PYRAMID

The Food Pyramid is a diagram developed by nutrition experts all over

the world to illustrate the balance of foods needed for a healthy lifestyle. It

serves as a nutritional guideline in wisely choosing food to obtain the best

balance of nutrients in the diet. The three major food groups are placed in

the Food Pyramid, with indicators of healthy eating habits in terms of what

foods one must eat. The food groups are classified as follows:1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol.

This food group is at the top of the pyramid.

2. Eat Moderately: foods with high protein content but which have

high fat level (e.g., pork, beef, chicken, milk, and eggs). This food

group is in the middle of the pyramid.

3. Eat Most: foods, which are high in fiber and low in fat and sugar.

A large proportion of these foods in the diet will help control

weight and reduce fat levels in the blood. These are foods, which

make up the base of the pyramid and should be the biggest part

of the diet.

The foods are to be chosen from all three levels in the proportion

shown, to make sure that there is a good balance of nutrients and variety in

the diet. As used in meal planning, the Food Pyramid is a visual delight in

the preparation of a nutritious and balanced diet. It facilitates the planning

of some meals, which may require special diets for particular persons with

health problems. More importantly, majority of normal diners is assured of

a guide to healthful eating.



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SOURCES AND FUNCTIONS OF FOOD NUTRIENTS

The basic nutrients that are essential in maintaining body functionsand good health are (1) carbohydrates; (2) fats; (3) protein; (4) vitamins; (5)minerals; and (6) water.

CarbohydratesCarbohydrates — provide heat and energy to the body. More than half of our day’s requirement for energy comes from carbohydrates. Carbohydratesfrom rice, and other starchy foods such as corn, kamote , gabi , ubi , potato, andsugar also provide additional energy. However, they tend to occupy a largeproportion of the day’s diet, leading to a disproportionate intake of food.Heavy intake of carbohydrates tends to limit the consumption of other foods which would supply more protein, mineral, and vitamins, thus resulting indeficiency diseases.

FatsFats — are concentrated sources of energy. They contain over twice theenergy value of carbohydrates, weight for weight. Its inclusion in the dietenhances palatability and delays the onset of hunger. Fats also transport Vitamins A, D, E, and K. Good fat sources are egg yolks, meat, cheese,butter, and nuts. Twenty to twenty-five percent (20-25%) of our daily calorierequirement should come from fat.

ProteinsProteins — build, repair, and maintain body tissues. They are importantconstituents of body cells. They form the hormones that regulate body processes and anti-bodies that fight infections. Proteins supply heat and

energy when there is shortage of fats and carbohydrates in our meals.Proteins are made up of amino acids. There are twenty-two (22) such

acids, eight (8) of which are considered essential because these cannot bemanufactured by the body. These must come from food.

Food proteins containing all eight (8) essential amino acids arecalled complete. Animals are good protein sources. These include meat,fish, shellfish, eggs, poultry, cheese, and milk. Also important, althoughincomplete, are proteins from plant sources such as those from cereal foods(bread, rice, flour, corn), nuts, beans, and peas.

In a mixed diet, animal and plant proteins supplement one another. What one plant protein lacks in amino acid is made up by the other to forma complete protein. We should get 10-13% of our daily calorie requirementfrom protein foods.

VitaminsVitamins — are organic substances necessary for growth and maintenanceof life. They must be provided in the diet. They are in small amounts in thebody and act as catalysts or substances that hasten chemical reactions inbody processes. They are carried in the blood stream to all parts of the body.

As such, they control body chemistry and play important roles in normalgrowth, energy expenditure, reproduction, resistance to diseases, and general well-being.



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Many vitamins are destroyed during food processing and handling,

thus making them unavailable. Enrichment is a measure which puts back

lost nutrients in food. Vitamins A, D, E, and K are easily dissolved in fats

and referred to as fat-soluble vitamins. Those that are dissolved in water,

such as Vitamins C and B-complex vitamins, are referred to as water-soluble vitamins.

Vitamin AVitamin A — is essential for normal eye functioning, resistance to

infection, normal growth, and healthy skin. Good food sources include

whole milk, butter, most cheeses, fish liver oil, and green or yellow parts of

vegetables and fruits such as malunggay or kalabasa , ripe papaya and carrots,

in the form of carotene.

Vitamin B complexVitamin B complex — namely thiamine, niacin, and riboflavin, are

water-soluble. They are rapidly lost by the body in urine, feces, and sweat.

They must be provided in our meals every day. Thiamine prevents beri-beri,

helps convert carbohydrates into energy, and maintains good digestion and

assimilation of food. Niacin plays an important role in cell respiration,

carbohydrate oxidation, and good digestion. A deficiency leads to a disease

known as pellagra. Riboflavin aids protein utilization and affects the normal

growth especially of the hair and skin.

Vitamin CVitamin C — is essential for healthy teeth, gums, and blood vessels. It

is important too in the formation of collagen, a protein that helps supportthe skin, bones, and tendons. Good food sources are green leafy vegetables,

and fresh fruits, especially citrus fruits. Vitamin C has to be provided every

day in our meals.

Vitamin DVitamin D — is necessary for strong bones and teeth, and is produced

by the action of sunlight on the skin. It is sometimes called the sunshine

vitamin. Good food sources are liver, fish liver oil, egg yolks, and fortified

milk.

Vitamin EVitamin E — like A, D, and K, is fat-soluble. It helps in the formation of

red blood cells, muscles and tissues, and prevents the abnormal breakdown

of body fat. Good food sources are whole grain cereals, whole wheat bread,

wheat germ, and vegetable oils.

Vitamin KVitamin K — is necessary for blood clotting and is manufactured in the

intestinal tract by microorganisms. Good food sources are green leafy vegetables.

MineralsMinerals — Some 18 minerals are considered necessary for regulating

and maintaining body processes. Some of the most important are calcium,phosphorus, iron, copper iodine, sodium and potassium.



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Calcium and PhosphorusCalcium and Phosphorus — are essential for the formation of good

bones and teeth. Good food sources are milk, cheese, green leafy vegetables,

small fishes, and nuts.

IronIron — is responsible for the formation of red blood. It is the majorcomponent of hemoglobin, the substance that carries oxygen in the blood.

Iron deficiency in the diet leads to anemia. Good food sources include

enriched bread and flour, unpolished rice, eggs, green leafy vegetables, meat,

especially the internal organs, and fish.

IodineIodine — affects the function of the thyroid glands. Deficiency of this

nutrient causes simple goiter. Chief sources are seafood, marine plants and

iodized salts.

SodiumSodium — is present in common table salt. It is essential for the normalfunctioning of body fluids and tissues.

PotassiumPotassium — is needed for healthy nerves and muscles, and is found in

meat, fish, milk, vegetables, and fruits.

CopperCopper — We need a small amount of copper which a well-planned

meal will provide adequately. This nutrient is essential in iron utilization.

WaterWater — is an essential part of body tissues and comprises 2/3 of the

body weight. It is not considered as food, yet no one can live more than a few days without it. It is lost in sweating and normal body excretions, through the

intestinal tract and kidneys, and should be replenished every day. A loss of

10% fluid from the body is a serious menace to health. As a rule, 6-7 glasses

of water or juices and other drinks are needed to maintain water balance in

the body.

Without water, food cannot be digested, absorbed or carried properly

to the different parts of the body as needed.

No single cell can do its work properly without water. It is also amedium whereby the waste products are carried away to be excreted.

Because it is a carrier of waste products, it is important in the prevention

of constipation.

Fiber or C elluloseFiber or Cellulose — is the indigestible part of foods. It is not a nutrient

but it provides roughage to stimulate the intestinal muscles for proper

evacuation. Moreover, it promotes the growth of useful bacteria in the

intestines. Good food sources are fruits, vegetables, and whole-grain breads

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



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FOOD GROUPS: SOURCES AND FUNCTIONS

(Adapted from FNRI Nutritional Guideline 2000)

Food Groups Sources Functions/Uses

Rice and Alternative • Rice, Corn, Bread,

Other Bakery

Products

• Cereals such as Oat

meal

• Root Crops such

as Potatoes, Yam,

Sweet Potatoes,Cassava, Taro

• Supply the

major bulk of

Carbohydrates and

Energy in the Diet

• Provide Dietary

fiber as well as some

Protein, Vitamins

and Minerals

Meat and Alternatives • Meat (including

Organ Meats)

• Poultry, Eggs, Fish

• Seafoods, Milk and

Milk Products

• Dried Beans likeMongo, Soy beans,

Nuts (Peanuts)

• Excellent sources of

high-quality Protein

required for growth

and repair of body

tissues

• Sources of

absorbable Iron,B-Complex

Vitamins and

Minerals

• Rich in Calcium

and Vitamin A

Vegetables • Green leafy

vegetables such as

Malunggay , Saluyot ,

Kangkong , Kamote

Tops, Gabi and

Kalabasa Leaves

• Yellow Vegetables

such as Carrots,

Squash, Fruits and

Flowers, Eggplant,

Patola , String Beans

• Contribute

Vitamins and

Minerals

• Excellent sources of

Beta-Carotene and

Vitamin C

• Give bulk and

roughage to the diet



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Fruits • Fresh fruits

• Dried fruits

• Fruit juices

• Guava, Papaya,Mango, Oranges,Sineguelas (VitaminC–rich fruits),Banana, Pineapple,Melon

• Excellent sources of Beta-Carotene and Vitamin C

• Sources of Vitamins

and Minerals• Give bulk and

roughage to the diet

Fats and Oils • Cooking oil, Butter,Margarine andOther Fats

• Concentratedsources of energy

• Increases energy intake

• Helps in theutilization of fatsoluble vitamins A,D, E and K

• Sources of EssentialFatty acids, Linoliecand Linolenic acids

• Improves the flavorof meals

Sugar • Naturally found in

fruits and milk

• Inhibit growth

of food-spoilagebacteria

• Act as preservatives

• Contribute toenergy intake,sweetness andattractiveness todiet

Water and Beverages • Fruit juices

• Fruit-flavoreddrinks

• Coffee

• Tea

• Soft-drinks

• Regulate

temperature• TransportElectrolytes andother nutrients

• Excrete wasteproducts fromlungs, skin andkidney

• Lubricate jointsand cushion the

Nervous System



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DIFFERENCES IN FOOD HABITS

RegioRegio nal Food Patterns in the Philippinesnal Food Patterns in the Philippines

The 7,107 islands of the Philippines sustained multiple culturesand distinctly different food habits. The variations could be attributed to

regionalism and to the different regional characters of the islands people.

This sense of regional identity plays a distinct food pattern as follows:

1. People in the coasts of Luzon, known as the Ilocos Region, prefer

vegetables and rice for the bulk of their diet. Pinakbet is a popular

vegetable dish identified with the Ilocanos. It is a combination

of eggplant, ampalaya , lima beans, okra , squash and tomatoes,

spiced with fish sauce or bagoong . Langgonisa (native sausage)

and Bagnet (dried pork belly) are well-known Ilocano meat dishes.

2. Central Luzon is famous for many exotic dishes. Pampanga is

famous for Buro (fermented rice sauce with crab roe), Tocino or

cured pork slices and sweet desserts, such as Leche Flan, Marzipan

and more. Bulakenyo cooking is very varied and specializes in

meat and fish dishes such as its Galantina , Relleno , Estofado

and Asado .

3. The Bicol Region, famous for the Mayon Volcano, is synonymous with food cooked in coconut cream or Gata and Sili (Chili

Pepper). Famous for Laing and Pinangat , no other region can

duplicate this dish of gabi leaves cooked in gata and laced with

chili.

4. The Visayas is the center of the archipelago and its biggest islands

group. Their cuisines reflect the influence of the Chinese and

the taste of the seas. Delicious noodle soups, Pancit Molo , La

Paz Batchoy , Binakol (Chicken soup with Buko ) taste heavenly.Lumpiang Ubod , Inasal (barbecued chicken), Kinilaw (marinated

fresh fish or shellfish) and Cebu’s Lechon (whole roast piglet)

taste like no other.

5. Mindanao, the land far south, has cuisines which are Malay-

inspired and are distinctly exotic in taste. Zamboanga is Catholic

with Spanish influence. Cocido is prepared with sausage, salted

pork, sweet potatoes, corn and cooking bananas patterned in its

Spanish prototype. Curacha , the weirdest crab with the sweetestflavor is a unique dish found only in this region.



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Dietary HDietary H abits of Cultural Groupsabits of Cultural Groups

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

Indonesians, Filipinos, and others) have rice and water as staple food.

The Americans have bread, hamburger, hotdogs and soda as staples. TheEuropeans, on the other hand, are meat lovers with potatoes and wine as

staples. Some distinct cultural food patterns and practices are as follows:

1. French cooking evokes images of culinary masterpieces, perfectly

planned, prepared and presented. The culinary diversity of French

cooking comes from the many geographical regions. The fertile

soil and temperate climate of France produce a variety of meats,

fish, seafoods, poultry, fruits and vegetables.

2. German cooking is usually classified as hearty. High sodium

saukrat, fat-laden gravies, butter-filled pastries, soft pretzels and

German beer are just a few food characteristics of German culture.

They have a love affair with food expressed in holiday celebrations.

3. Italian cuisines are super-rich, high in calories and fat, and totally

irresistible. Cheesy Lasagnes, Fettucine and all the various pastas

are cooked with a flair.

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

and flavor characterize an important part of Mexican tradition.

Five basic ingredients in the Mexican Kitchen include tortillas,

beans, salsa, fresh vegetables and chili pepper. Salsa is the

quintessential Mexican condiment used for everything from

tortilla chips to baked potatoes.

ReligiReligi ous Food Practicesous Food Practices

Various foods have symbolic meanings in religion. There are Taboo

Foods for specific religious practices. These are to be considered when

planning menus. For example, the Muslims do not eat Pork because it is

considered unclean. Other meats such as chicken, beef, lamb and goat should

be Halal or slaughtered or prepared conforming to religious practices. During

Ramadan fasting is practiced from 6 am to 6 pm.

The Hindus consider the cow as a sacred animal and therefore beef

is not eaten and cannot be found in their menu. Vegetarians are commonamong specific Hindu sects. There are Christians who are forbidden to eat



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the dishes containing the blood of animals. Catholics do not serve meat

during the Lenten Season and oftentimes undergo fasting. Orthodox Jews

take only Koshered food.

Socio-Economic BackgroundSocio-Economic Background

Food Researches (FNRI, 2000) show that the food consumption patterns

of people are influenced by its socio-economic background. The upper socio-

status economic (Class A, B) consumes more meat while the lower status

(Class D, E) consume more rice and noodles. The middle income group

(Class C) consume more meat and vegetables.

The Philippine Center for Investigative Journalism in Food and the

Filipinos (2000) reports:

o For a Filipino, rich or poor, rice is the foundation of a proper meal.

Rice is an item that the starving poor struggle to retain valiantly

on the table. Come rain or high prices. Among the upper class,

rice is the first to go once the calories start piling up.

o In modern day Philippines, the contents of a dining table reveal

much about the diner and the size of his wallet. Where one eats,

in cities like Metro Manila, is a good indicator of one’s statusin life. Money gives one the privilege of having choices, which

proportionately increase to the amount one can and is willing to

spend.



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THE FOOD BUDGET: GUIDE FOR ECONOMICAL MEALS

Budget is the term used for planning that aids people in making use

of expected income and other resources of spending, sharing and saving. A

budget provides for the most important expenditures such as the basic needsof food, clothing and shelter, and other important expenditures. The Food

Budget is a guide on how much money must be spent to be able to have a

nutritionally adequate, yet economical meal. Food Budget is influenced by

the family income or the available money to be spent for food.

Planning the food budget includes the following considerations:Planning the food budget includes the following considerations:

1. The available money to spend or the Family income

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

3. Amount of time and energy available for food preparation

4. Knowledge of the market and shopper’s shopping skills

5. Customs and cultural backgrounds

6. Family lifestyles, likes and dislikes

Spending for food using the food budget, requires the following shoppingSpending for food using the food budget, requires the following shopping

skills:skills:

1. Know how much money you can spend. The available money on

hand is of foremost consideration before shopping or going to the

market.

2. Before purchasing, plan the menu and make a shopping list.

3. Choose the market carefully. Consider location, service and prices.

If you must walk several blocks with heavy bags of food, it might

be wise to sacrifice a small amount of money in order to shopmore conveniently in a market near your home.

4. Compare prices among marketplaces and groceries. Between fresh

and canned foods, and brands.

5. Keep in mind the way the food is to be used. Select the quality

and quantity that are best for the purpose you have in mind.

6. Choose foods that are available and in season. Check to determine

whether in-season locally produced foods are available at a good

price. Foods in season are usually abundant in supply, good quality

and of reasonable price.



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7. Avoid impulse buying by not shopping when you are tired or ina hurry. Impulse buying increases the cost of food.

8. Consider whether fruits and vegetables are more wisely boughtby weight or by quantity.

9. Read labels and know the specifications of food products. Look for information about the number of servings, ways to preparethe food and the way to store it.

10. Lastly, keep within the food budget, avoid overspending.

SAMPLE MARKET LIST

Quantity/Amount Food Items Place Cost

1 kilo Pork Wet Market P 120.001/2 kilo Ground Beef P 150.00

1 kilo Fish P 110.00

1 whole Cabbage Wet Market P 40.00

6 pieces Eggplant P 35.00

1/4 kilo Tomatoes P 10.00

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

1 bottle, small Catsup P 15.001 bottle ( 350 ml.) Vinegar P 10.00

1 bottle ( 350 ml ) Soy sauce P 10.00

1 kilo sugar Sugar P 45.00

Total Cost P 605.00

Tips for mTips for making a market or shopping list:aking a market or shopping list:

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

product.

For example:

Wet Market or Farmers Market sells fresh fruits and

vegetables, meat, poultry and fish products.

Grocery stores carry food and nonfood items in a variety of

sizes and items in boxes.

Supermarkets carry all food items and offer a variety of customer services.



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

3. Check your kitchen for items or products on hand.

4. Write down items when supply is getting low.

5. Write down your shopping or market list to help prevent impulse

buying. Stick to your list.

6. Spend within your budget or your cash on hand.

PROCEDURE IN MENU PLANNING

A menu is a list of specific foods or dishes that fit the meal pattern

selected. The meal pattern is like an outline, which lists the parts of the meal,

called courses . It suggests the kinds of food that make up each course.

Meal Patterns for a Day’s MealsMeal Patterns for a Day’s Meals

Breakfast:Breakfast:

Fruit

Main Dish or Protein Dish

Bread or Cereal

Beverage

Lunch or Supper:Lunch or Supper:


Vegetable Dish

Cereal

Dessert

Dinner:Dinner:

Appetizer


Vegetables

Cereals

Dessert

Beverage



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USING THE MEAL PATTERN IN MENU PLANNING

MEAL PATTERN SAMPLE MENU

BREAKFASTFruit

Main Dish

Bread or Cereal

Beverage

BREAKFASTPineapple Slices

Scrambled Eggs with Ham Bits

Pan de sal or French Rolls

Coffee, Milk, or Chocolate

LUNCH OR SUPPER

Main Dish or Protien Dish

Vegetable DishCereal

Dessert

LUNCH OR SUPPER

Grilled Pork Chops

Mongo Guisado Plain Rice

Ripe Mango

DINNER

Appetizer


Vegetables

Cereals

Dessert

Beverage

DINNER

Spicy Chicken Wings

Beef Roast

Caesar’s Salad

Lasagnia ala Italiana

Fruit Salad

Red Wine, Coffee or Tea

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

The SAMPLE MENU is the extent of selection of dishes within each

category of the meal pattern.

When menus are selected, one must also think of the recipes for

preparing these foods. Recipes play an important part in meal planning. They give the list of ingredients needed and the procedure in preparing a

particular dish.



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When planning menus, one must keep in mind the principles of

meal planning which consider nutrition, the family members’ ages, health,

occupation, activities, likes and dislikes, the budget, preparation time, and

variety. It is advisable to plan menus in advance to save time, energy and

money and to assure nutritious, flavorful and attractive meals.

Menus are not only planned but written since attention to the form or

mechanics of menu-writing is desirable. The following are the suggestions

for menu-writing:

1. Capitalize all words except articles and prepositions.

2. List the foods in the order in which they are to be served.

3. List the beverages last, regardless of whether they are to be served

with the main course or with the dessert.

4. Foods eaten together are grouped together.

5. Such items as butter, cream, sugar or salad dressing should not

be written on menus, unless they are different or particularly

interesting.

For example:

Lettuce with Thousand Island Dressing

6. When an item on the menu has a special accompaniment, place

the accompanying item underneath or to the right of the main

item.

For example:

Vegetable Lumpia with Peanut Sauce or

Vegetable Lumpia

Peanut Sauce

7. Allow extra spacing between courses and leave a margin around

the list:

For example:

Lunch

Pork Sinigang

Sauteed Alamang

RiceRipe Mango



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SOME UNIVERSAL TIPS FOR MENU PLANNING

Here are some basic principles to make sure that the meal planned will

be pleasing. The principles are in the form of a question checklist. After a

menu is drawn up, these questions must be asked to see whether or not someimportant considerations have been overlooked.

1. Are the foods contrasting in color?

Dishes which are all pale, or all dark, or of the same color

must be avoided.

2. Is there variety in texture?

Some of the foods should be soft, smooth or liquid, while

others should be firm or crunchy.3. Is there variety in the main ingredients?

Repetition of a certain kind of meat or vegetable must be

avoided. Likewise, using all dried, canned, heavy, or long-cooked

foods should not be done. Some fresh, crisp, bland or briefly

cooked food must be included.

4. Is there variety in the sauces or seasonings?

One should not serve the same kind of sauce for more thanone dish. There must be no repetition of dominant flavors of

vinegar, garlic, soy sauce, ginger or other distinctive seasonings.

Some dishes should be pungently seasoned, others blandly.

5. Are there too much last minute cooking?

It is especially important that much work, shortly before

guests arrive or while they are being served, be avoided. Lack of

experience at a certain type of cooking, may require more time

than one imagined for seemingly easy tasks.

6. Have you planned too many dishes, or too many complicated or

new dishes?

Meals must be kept simple. More than one or two dishes

that require new cooking techniques to the cook must not be

tried. Everything that can be done ahead of time must be done.

An early start is advisable and last minute preparations must be

altogether avoided.



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2. ORGANIZING MEAL PREPARATION

John Schermerhorm (2001) defines organization as the “process

of identifying and grouping the work to be performed, defining and

delegating responsibility and authority, and establishing relationshipsfor the purpose of enabling people to work most effectively together

in accomplishing objectives.” This concept is used in organizing meal

preparation. The work to be performed is identified and specific activities

under each are suggested in order that the goal of meal management be

achieved.

PlanningPlanning

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

Plan the market order.

Decide when and where to buy.

Selecting the RecipesSelecting the Recipes

Choose tested recipes.

Keep recipes in recipe files.

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

MarketingMarketing

Check supply of staples and replenish those that have run out.

Buy as large quantities as your budget will allow and can be used without

waste.

SchedulingScheduling

Write down the time for serving the meal.

Decide what jobs are to be done and when to do them.

Plan a time and work schedule. Indicate the time to begin and the time

for food to be finished. Start first with dishes that take the longest time to

prepare. Dovetail jobs when possible.



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Starting to CookStarting to Cook

Wash your hands.

Collect and have within easy reach supplies and utensils needed for

preparing meal. Use standard measuring equipment and measure ingredientsaccurately. Cook with the right temperature. Use thermometers when

available. Keep a tray or dish on work surface to hold spoons, spatula and

forks. Clean up as you work. Use newspapers or paper towels for jobs such

as paring fruits and vegetables. Save utensils. Sift dry ingredients, and grate

cheese and lemon rind on wax paper or paper towels. Plan ahead and look

for ways to eliminate utensils. Test a small amount of food for f lavor. Use a

small spoon for testing. Do not reuse it without washing.

Serving the mealServing the meal

Picture how the dishes will look on the plate, then arrange them in the

most attractive way possible. Serve hot foods, hot and cold foods, cold. Use

edible garnishes. Choose a method of serving the meal that is pleasing yet

simple. Learn the basic rules for setting the table so that it becomes a routine.

Use a tray to carry dishes, silverware, and glasses to the table.

Evaluating the M ealEvaluating the Meal

Analyze the results of your efforts.

Make a plan to improve your skills in meal management.



23

3. CONTROL IN MEAL MANAGEMENT

Controlling the plan in action involves three phases: energizing,

checking, and adjusting. All these phases have to do with decision-making

which is the crux of management. In planning, preparing and serving meals,control may best be done through work simplification techniques and

dovetailing activities. This means managing meals to save time and effort.

WORK SIMPLIFICATION TECHNIQUES

Work simplification techniques entail the conscious seeking of the

simplest, easiest and quickest methods of doing work. It includes changes,

which are to be made in these three aspects:

1. Hand and body motion

2. Work storage and equipment

3. The product

Hand and Body M otionHand and Body Motion

In meal preparation, many motions involving hand and body are made.

All of them take a certain amount of effort. Good posture reduces strainon the muscles and delays the feeling of tiredness. It is therefore advisable

to maintain good posture either when standing or sitting. When working

in the kitchen, some tasks may be done sitting down. Examples are paring

potatoes, cutting vegetables and sorting rice.

Eliminating Unnecessary M otions by:Eliminating Unnecessary Motions by:

1. Using a tray to carry a number of items in one trip from the

refrigerator to the work center.

2. Arranging ingredients and utensils all within easy reach.

3. Having a place for everything and keeping everything where it

belongs.

4. Combining several preparation tasks into one careful planning.



24

HEIGHT OF THE WORK SURFACE

For the least expenditure of energy, the height of the work surface should be such that good posture can be maintained.

This

Not This



25

GOOD SITTING POSTURE

Good sitting posture can be maintained when the chair or stool you use is of

the right work height.

This

Not this



26

COMFORTABLE REACH OF WORK SURFACES

AND STORAGE CABINETS

Work surfaces and storage cabinets are best when they are at comfortable heights.

Maximum reach Comfortable reach

Maximum reach

Comfortable reach



27

Work Storage and Equipm entWork Storage and Equipment

The kitchen and its equipment have such important effects on the time

and energy spent in getting meals. Less muscular strain and expenditure of

energy are experienced when work surfaces and wall cabinets in the kitchenare at comfortable heights. A refrigerator for the storage of perishable foods,

cabinets for the storage of staple food and utensils in cooking, are needed to

make the place a convenient and efficient work center.

Kitchen equipment also contribute to simplify the task of meal

preparation. Proper selection, use and care of equipment add to making

meal preparation an enjoyable chore.

Generally, kitchen equipment are classified as:Generally, kitchen equipment are classified as:

1. large equipment or major appliances

Examples: range, refrigerator, cabinets, sinks, and the like

2. small appliances

Examples: toaster, mixer, grills, etc.

3. food preparation utensils

Examples: measuring, mixing, and cooking tools



28

KITCHEN APPLIANCES

FOR COOKING FOOD

Modern Methods Traditional Methods

Rice Cooker Covered Pot

Oven Toaster Charcoal Grill

Microwave Oven Tiered Steamer



29

Food Processor Pestle and Mortar

Blender Strainer/Sieve and Spoon

Cake Mixer Wooden Spoon or Spiral Whisk



30

The Food ProductThe Food Product

There are different forms of food, such as fresh and processed. Processed

foods are sometimes known as “convenience foods” or “quick method”

foods. They include canned foods, frozen foods, ready-to-eat and ready-to-use foods, and packaged mixes. Oftentimes, it is convenient and practical to

use “convenience” foods to save time, money and energy. For example the

ingredients for making a homemade mayonnaise would cost twice as much

the price of a medium-sized bottle of ready-to-use mayonnaise. Brewing coffee

would certainly take more time than making a cup of instant coffee.

Canned foods save time and effort both in preparation and in cooking.

They are completely cooked during the canning process and so are ready to

heat or serve.

Using frozen foods, particularly fruit juice, reduces not only preparation

time but cleaning-up time as well. Frozen meat, fish and poultry, if allowed to

defrost before cooking, takes the same length of cooking period as the fresh form.

Ready-to-eat and ready-to-use bakery products from commercial bakeries

are not only available anytime but also less expensive than homemade bakery

products.

The use of packaged mixes saves the time of assembling, measuring and

blending ingredients as well as washing the measuring utensils.

WORK SIMPLIFICATION TECHNIQUES

IN MEAL PREPARATION

1. Study the menu to determine the tasks to be done: a) methods

to be used; and b) time schedule.

2. Choose the simplest method for doing each task.

3. Combine several preparation tasks (dovetailing) into one by careful

planning.

4. One task should be completed before another is begun.

5. Use “convenience” foods if necessary.

6. Assemble all necessary equipment before starting food preparation.

7. Certain tasks may be done sitting down to conserve energy.

8. Wash, drain, clear, and tidy up while food is cooking.

9. Always use and follow the time schedule in food preparation and

cooking.

10. Prepare one-dish meals more often.



31

USING RESOURCES EFFECTIVELY

Resources are what we have inside and outside our person. Eachindividual and family group has its fountain of resources. The resourcesthat the individual and families have at their disposal consist of human andnon-human or material resources.

Human resources are the abilities and skills, knowledge, energy andattitudes which an individual possesses. One can easily under estimate ornot be aware of these resources. To obtain their maximum use, one musttake stock of these human resources.

Non-human or material resources are tangible, more easily recognizableand ardently sought after. Examples of these are time, money, material goods,and facilities.

Using these resources effectively will contribute much to the success of meal management. A careful inventory of all available resources is essentialif one is to improve management. Most families are not always aware of thetotal supply of resources at their command. Sometimes valuable resourcesmay either be wasted or not used fully because of lack of understanding thatthey are resources and/or that they are available. The quality and amount of resources that every individual or family has at its disposal are different fromthose of the others. Each is constantly forced to work with different amount

and combination of resources. It is therefore wise to seek alternative waysof using resources, conserving limited resources and using those which areample, and finding or discovering hidden supplies of resources.

To sum up, resources may be used in the following varied ways:conservation, expansion, creation, substitution, and alternation.

SAFETY TIPS IN THE KITCHEN

Serious accidents occur most frequently in the kitchen. Such accidentsare cuts, falls, burns, electric shock, poisoning, and bumps. The most frequentcauses of kitchen accidents are haste, carelessness, poor work habits, lack of training, poor arrangement of cabinets or equipment, poor lighting, andunsuitable clothing. Most of these accidents can be prevented. Here are somesafety tips to insure a safe kitchen:

1. Be sure that electric appliances are disconnected before you pour water into them. Care must be taken not to get water in or on theelectric connection.

2. When you switch on a light or use an electric appliance, be surethat your hands are dry, to avoid getting an electric shock.



32

3. Turn on water faucets slowly to avoid getting water on the floor

as well as on you.

4. Wipe off immediately anything that you spill on the floor. Grease,

soapy water, food, and liquids spilled on the floor can make itslippery and cause someone to fall.

5. Electric cords should be kept out of the way. If they are allowed

to lie on the floor, someone may stumble or fall over them.

6. Carry sharp objects, such as knives or scissors, with the points

down. Do not carry them at all when you are in a hurry.

7. If you drop something, stop and pick it up at once. Someone

might fall over it.

8. When you pour hot liquids from a saucepan, hold the lid in place

to prevent the food from spilling out. Always use a well-padded

potholder.

9. If frying chicken or meat, always hold the lid of the pan in front

of you. When grease in the skillet catches fire, turn off the heat

at once. Smother the fire with salt, baking soda, or flour.

10. Always strike a match away from you. Do not turn on the burner

until you are ready to use it. Never reach over an open flame. A gas flame that is put out by a liquid boil-over is dangerous because

escaping gas may be ignited by the flame of another burner and

may cause asphyxiation. Turn off the heat and open the window

in cases like these.



33

4. EVALUATING MEALS

Evaluation of, or checking the effectiveness and results of one’s activities

requires analysis, honesty and objectivity. This can be done best when one

has some guides devised for the purpose. Score cards or score sheets arecommonly used by beginners in the cooking laboratory. The knowledge of

the qualities of foods that are well prepared will also facilitate the evaluation

of meals.

QUALITIES OF FOODS THAT ARE WELL-PREPARED

A. Beverages A. Beverages

1. Good cocoa and chocolate beverages have these qualities:

a rich chocolate flavor

a light to dark brown color

a consistency of light cream

no sediment

a uniform, well-blended body

2. A good cup of coffee has these qualities:

no grounds or suspended particles

a clear, sparkling brown color

a full, rich body a fresh, mellow stimulating flavor

an appealing aroma

a very hot temperature

3. A good cup of tea has these qualities:

a full, rich flavor

a cloudiness amber to green color, depending on the blend

an inviting aroma

no sediment in the cup

a piping hot temperature

B. SaladsB. Salads

1. A good salad has these qualities:

thoroughly chilled, drained ingredients

an appetizing and attractive appearance

a suitable dressing that contributes to flavor



34

2. A good salad dressing has these qualities:

a thickness characteristic of its type

a smooth consistency

well blended seasonings

an accented flavora pleasant color

C. SoupsC. Soups

A good soup has these qualities:

a pleasing color

a satisfying flavor

an appetizing aroma

a consistency in keeping with its typeno free-fat floating on top

D. RiceD. Rice

Good rice has these qualities:

perfect, whole, dry grains, distinct and separate

a full-flavored taste

a fluffy, snow-white appearance

a volume of 3 to 4 times the uncooked amount

E. VegetablesE. Vegetables

Well-cooked vegetables have these qualities:

a tender firm texture

an unchanged color

retained nutritive value

retained natural forms

retained natural flavors

F. Noodles/PastaF. Noodles/Pasta

A good alimentary paste product (noodles or macaroni) has these

qualities:

a cooked size double the original size

a retained shape

a chewy quality

a well-seasoned flavor



35

G. PoultryG. Poultry

1. Good broiled chicken has these qualities:both sides delicately browneda tender, slightly moist texture

a delicate flavora convenient serving size

2. Good fricassee chicken has these qualities: well-browned piecesa delicious flavora tender meata rich, brown gravy an appetizing aromaaccompanying vegetables or dumplings

H. FishH. Fish

1. A good baked fish has these qualities:a golden brown exteriora juicy tender and firm texturea full, rich natural flavoran appetizing aroma

2. A good fried fish has these qualities:

a golden brown color on both sidesa crisp outer crusta moist, tender flaky interioran appetizing aromaa well-seasoned flavor

I. ShrimpsI. Shrimps

A well-cooked shrimp has these qualities:a coral color

a well-cleaned body a perfectly retained shapea delicate aroma

J. Cake J. Cake

A good sponge cake has these qualities:a quite large volumefine-textured cellsfeathery, light, moist grain

a delicate flavora symmetrical straw-brown exterior



36

K. FruitsK. Fruits

1. Good fruit sherbet has these qualities:

a smooth texture

a delicious fruit flavora tart and refreshing body

an attractive color

2. Good fruit desserts have these qualities:

an appetizing aroma

a simple attractiveness

a carefully-washed appearance

a slightly-chilled temperature



37

A SAMPLE STUDENT EVALUATION SHEET

USED IN THE KITCHEN LABORATORY

EVALUATION IN FOOD PREPARATION

Kitchen Group: Recipe:

Date: Estimated Time:

Evaluator:

Time Started:

Time Finished:

Answer with Yes or No . Write comments below:

______ 1. Was the estimated time correct?

______ 2. Were the recipe and procedures followed correctly?

______ 3. Was suitable attire used — clean gown and hairnets?

______ 4. Were appropriate tools and utensils used in the preparation?

______ 5. Where the utensils and equipment prepared beforecooking?

______ 6. Did the food taste good — well-seasoned, has a good texture,

a pleasing flavor?

______ 7. Were hot food hot and cold food cold when served?

______ 8. Did each member of the group do her part to make the

work lighter?

______ 9. Was there evident use of work simplification techniques?

______ 10. Could method of working be improved? Describe.



38

SCORE SHEET FOR MEALS

Answer with Yes or No :

A. Food Selection1. Are the different foods in the Basic Three Food Groups

represented?

2. Was there a contrasting texture and good blending of flavor?

3. Are the foods acceptable to the persons being served?

4. Was there a harmonious combination of colors in the food?

5. Was it economical yet nutritious?

B. Food Preparation

1. Are the methods of cooking and preparation varied?

2. Was there conservation of the nutrients?

3. Are the foods properly seasoned?

4. Was there economy in the use of ingredients?

5. Was work simplification done to avoid waste of time, energy

and ingredients?

C. Food Service

1. Was the meal ready at the time set?

2. Are the table appointments correctly laid?

3. Was the table setting neat and attractive?

4. Was there harmony of the table appointments used?

5. Are the covers adequate for the persons being served?



39

SAMPLE SCORECARD FOR SENSORY EVALUATION:

HEDONIC SCALE

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

Date: _____________________ Sample Set No. (A or B): _______________

INSTRUCTIONS: Taste test the given sample(s). Check how much you like

or dislike the product(s), by using the appropriate scale to show the

preference best describing your feeling. Drink water after each product

is tasted.

Sample A Sample B

Like Extremely ________ ________

Like Very Much ________ ________

Like Moderately ________ ________

Like Slightly ________ ________

Neither Like Nor Dislike ________ ________

Dislike Slightly ________ ________

Dislike Moderately ________ ________

Dislike Very Much ________ ________

Dislike Extremely ________ ________

Comments: ________________________________________________

________________________________________________

________________________________________________

Thank you.



40



PART II

Table

Appointmentsand Styles of

Table Service



42

5. TABLE APPOINTMENTS

Table appointments are implements used for dining which consist of

linen, silverware or flatware, dinnerware or chinaware, glassware and the

centerpiece. Proper care, use and wise selection of table appointments result

in beauty of the table setting. Beauty is achieved through harmony of theappointments, cleanliness and neatness, and orderliness of the placements.

The appearance of the table will add enjoyment of the meal.

LINEN

Linen includes table covering and napkins of all types. Table linen should

be durable and serviceable, attractive and suited to other appointments,

reasonably priced and easily laundered. Linen should always be spotlessly clean. Well-laundered linen can make a table attractive no matter how few

and simple the appointments may be. Size is important because the wrong

size will look awkward.

Types of Linen SizeTypes of Linen Size

1. Tablecloth 36 inches square for 4 persons

45" or 54" square for 6 persons72," 86" or 90" long for 8-16 persons

2. Place mats 14" x 20" for each person

3. Napkins 12" or 14" square for refreshments

22," 24" or 27" square for dinner

18" x 20" for lunch

4" x 6" or 6" x 8" for cocktail

Tablecloth — Before shopping for tablecloth, measure the size of the

table. For a formal tablecloth, add 16" to 24" to both the length and width

of the table for the drop. An informal cloth needs less drop — usually 10

to 15 inches. The only kind of tablecloth that should touch the floor is the

banquet cloth. Hems should be narrow, with even, straight stitches. Hand

sewn hems are more elegant than machine-stitched.



43

WAYS OF USING THE TABLE RUNNER

Criss-cross runner

Sider runners

Center runner



44

Place Mats — Place mats should be large enough to hold the entire

place setting, but they should never overlap. Mats range in size from 12 to 14

inches deep and 16 to 18 inches wide. They come in a wide range of colors,

designs, materials, sizes and shapes, and are the most versatile of all table

covers. They are acceptable for every occasion except for the formal dinner

table or tea table.

Table Runners — A newcomer to the table scene. They are found in a

wide variety of fabrics and synthetics. Usually, runners are placed on either

side of the table to hold numerous place settings, or they may be crisscrossed

for four place settings. (See illustrations.)

Napkins — Napkins are often sold with tablecloths or place mats, but

can also be bought separately. For elegant setting, they are sometimes arranged

with napkin holders or rings in varied designs. Paper napkins are widely used

for everyday meals, brunches and informal luncheons, but cloth napkins are

a must for formal setting.



45

NAPKIN FOLDING

A crisp, starched napkin folded in an interesting shape often makes

dining more festive. With the following step-by-step directions and a little

practice, one can be a master napkin folder.

1. To prepare napkins for folding, lightly starch them and press themflat.

2. Use square napkins, voluminous napkins are not essential: 12 to

18 inches square napkins will do.

Triangle 1. Fold in half away from you

to make a rectangle with fold

toward you.

2. Fold left side over right, to make

a square.

3. Bring lower left corner to meet

upper right corner, forming a

triangle.

4. Fold in half and stand napkin up with folded edge toward you.

Fan 1. Fold in half to make a rectangle with folded edge on left, openedges at right.

2. Starting with short edge

closest to you, crease in 1-inchaccordion pleats.

3. Pleat plant about 4 inches fromtop edge.

4. Fold in half by turning the lefthalf of rectangle underneath sothat the pleats are outside and at

the bottom. The folded edge willbe at the left.

5. Turn down upper right corner,and tuck it behind pleat.



46

6. Holding the tucked-in corner inone hand, place on the table andspread the pleats into Japanese-fan shape.

7. Use the portion with tucked-incorner as a stand at the back, which holds the open fanupright.

Bishop’s Hat 1. Fold in half to make a triangle with the point toward you.

2. Bring upper left and rightcorners down to meet this point(the folded edges should cometogether).

3. Fold the top corner down to within 1 inch of the pointnearest you.

4. Now turn this same corner back up to meet the last fold.

5. Turn entire napkin over andbring bottom corners together,tucking right corner inside left to

hold in place stand.

Pyramid 1. Fold in half to make a rectangle

with fold toward you.

2. Bring upper right and leftcorners down to meet center of

fold.

3. Fold lower right and left corners

up to meet at top edge.

4. Turn over, end over (by turning

point facing you forward).

5. Lift upper layer of bottom corner

closest to you, meet top corner.



47

Rose

1. Fold the corners of the napkin

into the center and press flat.

2. Repeat the process a secondtime.

3. Holding the outer points

together carefully, turn the

napkin over.

4. Fold the four corners into the

center again, but do not press.

5. Holding the center firmly, partly

pull out the previous fold from

under each corner and gently

pull them upward to make the

petals.

6. Pull out the corners from

underneath between the petals

to form the base leaves of the

rose.



48

SILVERWARE OR FLATWARE

Silverware or flatware includes forks, knives, and spoons. These are

usually sold in sets or open stocks in sets of 4, 6, 8, or 12. A place setting is

made up of a knife, fork, spoons, teaspoons. Generally, there are two kinds of

silver: the sterling and the plated . Sterling silver is solid silver and will last forgenerations. The more it is used, the lovelier it becomes. Frequent use prevents

tarnish and helps to develop a satiny luster. Plated silver is either silverplated

or gold electroplated. An overlap of plating on areas of greatest wear makes it

heavy, and looks and feels like sterling. Stainless steel f latware , modern metal,

is a combination of steel, chrome and nickle. Today's homemakers choose

stainless for everyday use and for guests.

CARE OF SILVERWARE

1. Wash and rinse promptly in hot water.

2. Dry completely and quickly to retain luster.

3. Use mild detergent.

4. Store in tarnish-proof flannel bags.

5. Keep away from rubber bands.

6. Use only for intended purpose.

7. Use a small, soft brush for cleaning the crevices in ornamental

silver.



49

SILVERWARE OR FLATWARE

Iced drink spoon Cold meat fork

Demitasse spoon Tablespoon

Cocktail fork Pierced tablespoon

Butter spreader Cake server

Salad fork Pickle fork

Place fork Ladle

Place knife Sugar spoon

Teaspoon Butter server

Place spoon Salad serving fork

Pastry server Salad serving spoon



50

DINNERWARE OR CHINAWARE

Dinnerware encompasses china, stoneware, pottery, and plastic. Basicchinaware includes luncheon plates, salad or dessert plates, bread and butterplates, soup bowls, cups, saucers and platters. In choosing china, the followingfactors are to be considered: (1) durability; (2) attractiveness in color, size, andshape; (3) suitability; and (4) possibility of replacements. Other considerationsinclude:

1. Cups should be shaped so that they do not easily tip and thehandles should be large enough so they are easy to grasp. Thecup should fit firmly in the saucer.

2. Plates that are round are easier to stack than square or free-formones.

3. Heavily embossed patterns collect dust and dirt in the groovesand may need to be cleaned frequently with a brush.

4. There is an advantage in buying china in the open stock . The sets

have a harder possibility of individual piece replacement.

TYPES OF DINNERWARE

1. Ceramic — Includes earth materials such as sand, clay, and the likeand are processed by cooking in a kiln or baking.

2. Earthenware — Is made from refined clay and other ingredientsadded to give it a whiter body. It is opaque and porous, and moreresistant to chipping or breakages than pottery.

3. Stoneware — A hardware made of a single light clay and placed ina kiln at a high temperature. It is non-porous and very durable,but has a slightly gray cast.

4. Semivitrified — Or semiporcelain is halfway between china and

earthenware in body composition, cooking temperature anddurability.

5. Ovenware — is clayware that is able to withstand the heat of akitchen oven. It is usually casual in design and brightly colored.

6. China — is a nonporous, non-absorbent type of clayware madeof special white clay and cooked kiln at exceptionally hightemperature. Finer grades are generally thin, translucent, resistantto chipping and will ring clearly when tapped.

7. Porcelain — is a hard, translucent clayware body that differs fromchina only in the manufacturing process.

8. Melamine — is the chemical name for plastic dinnerware. It isnonporous, non-absorbent, and resistant to break and chip.



51

CHINA OR DINNERWARECHINA OR DINNERWARE

Dinner plate Salad plateBread and butter plate

Cup and saucer Soup plate Fruit dish

Oval bakerCerial bowl

Egg cup Mug

Ladle

Pitcher

Casserole

Platter

Butter dishSugar bowl

Coffee pot

TureenCreamer

Salt and

pepper shaker



52

CARE OF DINNERWARE

1. Store dishes carefully to prevent breakage. Use pads between fine

china and earthenware plates.

2. Wash them in warm water, and use either soap or mild detergent.

Dry them with dish towels or let them drain dry.

3. Always put dishes gently in position to avoid scratching the glaze.

4. Cover china that are infrequently used to prevent them from

becoming dusty and greasy.

5. Never leave coffee cups unrinsed, since the stain is sometimes

difficult to remove.

6. Fine china should be warmed gradually. Never place it in a hotoven.

GLASSWARE OR BEVERAGEWARE

Glassware includes goblets, tumblers, wine glasses, and ordinary glasses.

They give a certain sparkle to the appearance of the table. Technology has

extended the varieties of glassware with plastic and paper. The wide use of

plastic glasses and disposable paper cups reveals ready acceptance by thebuying public. However, glassware is preferred for its beauty and elegance. It

is a must for formal settings.

TYPES OF GLASSWARE ACCORDING TO MATERIALS

1. Lead glass or crystal

This is the most expensive and most beautiful glass. It has a

brilliant luster and emits a clear, bell-like ring when tapped. Mostcrystals are handblown.

2. Lime glass

Lime glass can be inexpensively produced and other popular

glass dishes are made from it. It is most popular for daily use. It is

usually molded or pressed and emits a dull sound when tapped.

3. Milk glass or borosilicate

This is heat-resistant, milk-white or colored. It is durable, has

little luster and sounds dull when tapped. Trade names include

Pyrex, Glassbake, and Fire King.



53

CARE AND USE OF GLASSWARE

1. Take hold of tumblers and small glasses by encircling them at the

base with the thumb and the first two fingers.

2. Grasp a footed or stemmed water glass (goblets) at the base of the

bowl between the thumb and the first two fingers.

3. Grasp wine glasses by the stem.

4. Handle pieces of glass individually when washing.

5. Stand glasses with the head up to prevent chipping.

6. Avoid quick changes in temperature. Extreme heat causes glass

to expand, extreme cold causes it to contract. When pouring hot

water into a glass, leave a metal spoon inside to absorb the heat.



54

GLASS OR STEMWAREGLASS OR STEMWARE

Old fashioned

cocktail Tall drinks High ball Ordinary drinking

glass

Short cocktail

Jigger

All purpose

goblet

Wine glass

Sherbet glass

Whiskey glass

Cocktail glass Claret glass

Wine or brand glass

Cordial for liqueurs

Sherry glass

Luncheon goblet

Orange juice or

liqueur glass



55

CENTERPIECES OR TABLE DECORATIONS

The centerpieces or table decorations are the finishing touches that

are essential to the overall harmony of a table. Simple decorations are often

quite dramatic. A centerpiece makes a large table with many place settings

seem warm and inviting. Flower arrangements, fruit arrangements, vegetablecenterpieces or a combination of these three are popular items. Candles are

essential for formal dinner. Accent candles with decorative holders or by

surrounding the base with greenery or f lowers.

Rules in the use of table decoration and centerpieceRules in the use of table decoration and centerpiece

1. Keep them low so people can see and converse across the table.

2. Centerpieces need not be always at the center.3. Decorations on the buffet and tea service are larger and taller

than dinner table decorations.

4. Use candles after dusk; they should burn above or below eye level.

5. Suit centerpieces to the occasion.

6. Always check for contrast as well as color harmony to achieve

balance and coordination between table appointments andcenterpieces.



56

TABLE CENTERPIECE

Fruit Arrangement

Flower Arrangement



57

POINTERS FOR THE USE OF THE DIFFERENT CENTERPIECESPOINTERS FOR THE USE OF THE DIFFERENT CENTERPIECES

OR TABLE DECORATIONSOR TABLE DECORATIONS

FLOWER ARRANGEMENTFLOWER ARRANGEMENT

1. In an arrangement of flowers, one type of flower and one colorpredominating is more satisfying. The heavier the color, the lower

it should be in the arrangement. Smaller, lighter flowers are better

on the sides and toward the top. To avoid a spotly effect, keep

like colors together and as much as possible, flowers of the same

intensity of colors must be kept together.

2. The flower container must be as much a part of the picture of the

table appointments in its quality, texture and color as everything

else on the table.

3. One of the most popular flower arrangements for the dinner table

is the "crescent" pattern. Its character changes with the selection

of different plant materials.

4. It is discourteous to have the flowers arranged so tall that they

act as a barricade among the guests and prevent cross-table

conversation. Tall arrangements must be reserved for teas, cocktail

parties, and buffets when the flowers are to be viewed by guestsin standing position.

THE BEAUTY OF FRUITS

1. Simply arranged, fruits are at their best. It is their own color andshape that provide the interest.

2. For an arrangement of one kind of fruit, select a container which

will reveal its own particular shape and color to its advantage.3. Combine the solidity of fruit with the delicacy of flowers for

contrast or emphasis. Two to three blossoms or more — in tiny glass holders may be tucked among fruits effectively.

CANDLES AND CANDLELIGHT

1. Candles are pure decoration only and in creative table setting, areconsidered as such. Candles are not used in any daylight setting.

2. Use at least four candles on an average six feet long table, or elseuse none at all. An abundance of candlelight make glass andsilver sparkle, women lovely and provides a soft glow for the entiresetting.



58

3. Two candles are a decorative possibility for a small square tableset for two. Even a group of three would fit in this arrangement.

4. Objects of different height create greater interest. Relatively low flowers and tall candles is a general principle, but candles do not

have to be of the same height.5. Candles must be above eye level.

6. Use candle holders to make the candles stand erect; soften theend in hot water to fit them quickly into the holders.

7. Select the candle colors carefully. For general use however, ivory is most satisfactory because it blends well with any color.

OTHER ACCESSORIES1. A cluster of shell, pieces of white coral, an oddly shaped piece of

wood, oriental objects d'art, carved wooden figures and figurinesare samples of accessories which may be mixed or matched withother centerpieces.

2. Be sure that the accessories set the general theme of the setting.

3. Accessories should be in scale with any arrangement of flowers

and fruits.

4. Pairs of figures may be used symmetrically, that is, one placed oneither side of an arrangement, or asymmetrically, if balanced by some other feature of the arrangements.

5. There must be one focal point or center of interest in thearrangement.



59

6. WAITING ON THE TABLE

Waiting on the table should be carried out quietly, without haste, with

dignity and simplicity. This can be done through: (1) the use of a serving

table; and (2) the use of a tray.

The order of placing a course on the t ableThe order of placing a course on the table

1. Lay from a small tray the flatware needed.

2. Place the dishes to be needed.

3. Bring the food to the table.

The order for the clearing of the tableThe order for the clearing of the table

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

2. Remove the plates and side dishes of individual covers.

3. Use a small tray to remove unused flatware and others no longer

to be used.

Some of the steps in removing and placing courses are carried out

from the left side or the right side of the person being served. For informal

meals, service must be from the left because beverage glasses are on the rightof covers. The other way around is risky. In formal services, removal and

placement are done simultaneously from the left. Only beverages are served

and removed from the right.

WHEN YOU ARE A WAITRESS WHEN YOU ARE A WAITRESS

1. Be alert and ready to do your job whenever the hostess gives the

signal.

2. Serve and remove food on the left side, using your left hand. Never

reach in front of the person you are waiting on. Hold the plate or

the dish so that you do not put your thumb over the rim.

3. Serve and remove the beverage on the right side, using your right

hand. Hold the glass by the lower part so that your fingers do not

touch the top or the inside of the glass.

4. The first course, such as soup or fruit cup, may be on the table when the diner sits down at the table.

5. Hold serving dishes low enough so that the person being waited

on can help himself easily.



60

6. Never reach across the cover in front of a person seated at the

table for any purpose.

7. After the main course, remove the serving dishes, the large plates

and the salad plates. If necessary, crumbs and other particles of

food should be removed by brushing them with a folded napkininto a clean plate or a small tray.

8. Water glasses should be refilled without removing them from

the table. A folded napkin can be used with the water pitcher to

prevent drops of water from dripping on the table.

9. In the case of a left-handed person, a thoughtful hostess and

waitress will reverse the usual procedure and serve from the right.

10. In clearing the table, remove the serving dishes before the

individual plates. Remove all soiled dishes in front of one

person before you go to the next person on his right. Never stack

the dishes. Sugar and cream for the beverage are the only food

remaining on the table. Silver needed for eating the dessert or

stirring the beverage is left behind also.

ORDER OF WAITING ON PERSONS AT THE TABLE

The direction of moving around a table is from your left to your right,

that is, counterclockwise. You begin at the cover of one of the following

persons depending on who are at the table.

1. Begin with the hostess at a family table where parents dine alone

with children. At this table, the hostess is the honored person.

2. Begin with an elderly woman who may be seated to the right of the hostess because of a disability that requires assistance from the

hostess. This is an uncommon situation but one that does exist.

SEVEN GUIDELINES OF SERVICE FOR WAITERS

1. Ladies are served before men; if children are present, they should

be served first, then the ladies, then the men.

2. Food is served from the guest's left side, with the waiter's (serviceperson) left hand.

3. Beverages are served from the guest's right side, with the waiter's

(service person) right hand.



61

4. All the guests' food must be brought to the table at the same time.

5. Guest plates must not be removed from the table until all the

guests have finished eating their meal.

6. Never stack or scrape dirty plates on the guests' table.

7. Dirty dishes are cleared from the guests' right side with the waiter's

(service person) right hand.

PROPER SERVICE ORDERPROPER SERVICE ORDER

MR. A

Seat #4

(SERVED FOURTH)

TRAY

STAND

MRS. B.

SEAT # 3MRS. A

SEAT # 1

(SERVED SECOND)(SERVED FIRST)

MR. C

SEAT # 2

(SERVED THIRD)



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WAITING ON THE TABLE WAITING ON THE TABLE

Serve and remove food

on the left side.

Serve and remove beverage

on the right side

Use a folded napkin to

brush from the table.

Sometimes the silver is brought

in on the dessert plate



63

7. TABLE ETIQUETTE

Good table manners should be so natural that they become second

nature to us. They are not "put on,” so to speak. Good manners at the table

make meals more pleasant for others. They are also a mark of a well-bred

person. Those who practice good manners are poised and at ease.

There are three (3) general rules that govern acceptable conduct at the

table.

1. Be thoughtful and considerate of others.

2. Handle your table equipment correctly.

3. Eat quietly, without attracting attention, and without being

offensive to others.

Each of these three rules is made up of a number of other more specific

rules. Suggestions for these are as follows:

GOOD TABLE CONDUCT

1. Be well groomed when you come to the table.

2. Come to the table promptly when called.

3. It is discourteous to make others wait for you and a sign of

thoughtlessness and inconsideration for the person who prepared

the meals.

4. Wait for others instead of rushing to the table ahead of them.

When there are older or more important persons, permit them

to precede you to the table.

5. Be seated only after all have assembled at the table and then sitdown at the table at the same time.

6. If you are a man, help or assist the ladies by pulling out their chairs

and pushing the chairs forward as the ladies are seated.

7. If grace is being said, sit or stand quietly while it is being done.

8. As soon as you are seated, keep your hands on your lap and your

elbows close to your sides so as not to interfere with someone next

to you.

9. Put your napkin on your lap. Large napkins are partly unfolded;

small napkins may be completely unfolded.



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10. Be observant of the needs of others. See that food is passed to them.

Do not serve yourself first unless the hostess asks you to do so.

11. Eat the food served, but be quiet about your eating. (Gulping and

smacking food are repulsive.)

12. Keep your share in the conversation but avoid talking aboutunpleasant or objectionable topics. (ex. illness, operation, etc.)

13. Apologize in the event of an accident, try to forget your disaster.

14. Never reach or grab for food. Request pleasantly what you want.

15. Manage your silverware inconspicuously and learn the rules for its

correct usage.

USING SILVERWARE

General rules in using silverwareGeneral rules in using silverware

1. A knife should be used only when the food cannot be cut with a fork.

2. A spoon should never be used when you can use a fork.

3. Only very dry or firm foods should be eaten with the fingers.



65

Knife Foods Fork Foods Spoon Foods Finger Foods

Steak, chops

Other meatand poultry

Fish that hasto be boned

Jelly

Butter

Cheese

Food that hasto be spread

Vegetables

(unless veryliquid)

Potatoes

Groquettes Waffles

Eggs

Large pieces of cakes

Cakes that are very soft

Pies

WatermelonHamburger

Meatloaf

Soups

Ice cream

Seafood

Creamed vegetable

Cantaloupe

Fruit cocktail

Citrus fruits

Puddings

Custard

Cereals

Cooked fruits

Bread and roll

Crackers

Toast

SandwichesCookies

Small cakes

Nuts

Celery

Olives

Crisp bacon

Potato chips

Corn on the cob

Grapes

Cherries

Candies

An informal social events, at some restaurants, or at home, it is permissible to eat friedchicken with the fingers if everyone else does.



66

WHAT TO DO WITH THE SPOON WHAT TO DO WITH THE SPOON

The spoon should be left on the plate beside the

sherbet dish or on the saucedish.

The spoon may also be left on the saucer of the

beverage cup or on the plate of the saucedish

The spoon should never be left inside the sherbet dish

or cup.



67

When soup is served in a soup plate, leave the spoon in (left). When soup is served

in a cup or bowl, leave the spoon on the saucer (right ).

Place the knife and fork firmly in the center of the plate (left). Never

rest the handle of the knife or fork on the table (right).

Cutting food



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Carrying food to the mouth

Placing knife and fork when

not in use

Using soup spoon



69

GOOD EATING HABITS

1. Take small bites and eat slowly.

2. Chew with your mouth closed, and do not talk until your mouthis empty.

3. Cut off each bite as you eat your food.

4. Lift food to your mouth when you eat. Do not lower your headto the food.

5. Eat all the food taken on a fork or a spoon at one time. Never withdraw some of it.

6. Have your mouth empty when you drink water or beverages.

7. Sip beverages; do not gulp them.8. When food is too hot to eat, wait until it cools.

9. Dip a soup spoon into the soup away from you and never fill thespoon completely. Dip it noiselessly from the side of the spoonnot from the tip and do not put the entire spoon in your mouth.

10. Break — do not cut — bread or rolls into small pieces beforebuttering. Butter each small piece just before it is eaten.

11. Put butter, jelly, or marmalade on bread or toast with a bread-and-butter knife, if one is provided, otherwise use a regular knife.

12. Do not touch the food with your hands except for certain "fingerfoods."

13. Keep each food separate on your plate as you eat.

14. A napkin may be used to screen the removal of objects from themouth. Remove the objects with the fingers as inconspicuously

as possible.15. A toothpick should not be used except in private.

HANDLING TABLE EQUIPMENT

1. Place the napkin on your lap. Use it, as needed, to touch yourmouth lightly with a blotting motion.

2. When not in use, keep the knife across the plate.

3. Use a knife only when the food is difficult to cut with a fork.4. Use the service silverware when you serve yourself from a serving

dish. Never use your own tableware.

5. When lifting a goblet, hold it at the base of the bowl.



70

HANDLING BEVERAGEWARE

Do Don’t

This Not This

6. Lift a beverage cup by its handle with one hand. Never hold it

with two hands when drinking.

7. When passing plates, be careful not to put your thumb on the

inside of the plate or to touch any of the food on the plate.

8. Never play with the tableware.

9. When you are through eating, place the knife and fork at the

center of the plate.

10. At the end of the meal, lay the napkin on the table at the left of

your plate, unfolded neatly.



71

Do Don’t

This Not This

EATING BREAD ROLLS



72

8. TABLE SETTING

Rules for setting the table are dictated by convenience. However, table

setting is influenced by:

1. the pattern of table service to be used, which gives the establishedposition of some items.

2. the menu to be served which determines the specific appointments

to be placed at covers.

3. the size of the table which influences the exact position of

appointments at covers.

A WELL-SET TABLE

For an attractive and well-set table, everything should be spotlessly clean

and placed so that the table as a whole appears well-balanced.

1. The silver, china, and glassware should be placed in straight lines

both lengthwise and across the table. All pieces should be placed

parallel with even spacing between them.

2. The linen tablecloth or place mats and napkins should be freefrom wrinkles and should match or harmonize with each other.

When a tablecloth is used, a "silence" cloth or pad should be

placed under it to protect the table, to make the table look better,

and to deaden the noise of the dishes and silver. The tablecloth

should be placed so that the centerfold is exactly at the center of

the table and the sides are of the same distance from the floor.

3. The centerpiece may be placed at the center, at the side, or at oneend of the table, but its position should be considered in arranging

a well-balanced table. The centerpiece should be low enough for

people to see each other across the table.

4. The chairs should be placed so that the center of the chair is in

line with the center of the plate. The front of the chair should

come just under the edge of the table so that a person may sit

down or rise without having to move the chair too much.



73

THE PLACE SETTING OR TABLE COVER

As you may have noticed, the word "cover" is used to refer to the space

used by one person at the table. A width of at least 20 inches should be

allowed for each cover, and an even greater width is desirable if the table is

large enough. A simple decoration will help make the table attractive.

How to place the table coveringHow to place the table covering

If a tablecloth is used, place it over a "silence" cloth or pad, and center

the cloth evenly on the table. If place mats are used, put one at each cover

so that each mat is straight along the edge of the table and about 1/2 to 1

inch from the edge. Napkins go to the extreme left of the cover with the open

edge of the napkin either to the right or to the left and about 1/2 to 1 inch

from the table's edge. When there is not enough room for the napkin at the

left, it may be placed at the center of the cover.

How to place the tablewareHow to place the tableware

Flatware is placed on each cover in the order in which it is to be used,

from the outside in, and about 1 inch from edge of the table.

Place the forks, with the tines up, at the left of the cover, and place

the knife, with the cutting edge toward the inside, at the right of the cover.

Then put the spoons, with the bowls up, at the right of the knife. If no

knife is required at the meal, as in a situation when a salad is served with a

prepared sandwich for the main course, the salad fork is placed at the right

of the cover instead of the left. Butter spreaders, if needed, are placed across

a bread-and-butter plate, either parallel to the edge of the table or parallel to

the rest of the silver.

When the meal is to be served at the table, the serving pieces should beplaced conveniently near the person who is to serve. Place the carving knife,

fork and serving spoons at the right of the cover of this person, putting the

carving knife at the right of the serving fork and the serving spoons at the

right of the knife. If the table is a small one, place the carving knife at the

right of the serving platter with the serving spoons beside it, and the serving

fork at the left of the platter. The serving platter will be at the top of the

server's cover.



74

How to place the glasswareHow to place the glassware

Tumblers or goblets are placed just above the knife, either directly in

line with it or slightly at the right of the tip of the knife. If two glasses are

needed, place the second glass at the right of the water glass. Glasses with very

cold beverages may deposit moisture on the table covering so put a coasteror a small plate beneath each of them. For iced beverages, the coaster or

underplate should be large enough to hold the spoon that is used for stirring

or at least to support the tip of the spoon when it is not used. When juice

or cocktail is served as an appetizer, put the filled juice or, sherbet glasses at

the center of each cover, except at breakfast when juice glasses may be put at

the right of the water glasses.

How to place the dinnerwareHow to place the dinnerware

If bread-and-butter plates are used, they are placed at the tip of the

fork. When the food is to be served from the table, place the plates for each

course before the person who will serve. If the food is to be passed so each

person may help himself, then put a plate at each cover.

If hot beverage is to be served at the table, place the cups and saucers

before the person who will pour the beverage, either at the right or left

according to the amount of space. Each cup should be on a saucer with thehandle of the cup at the right. When there are more cups and saucers that can

be arranged this way, one cup may rest inside another with the two saucers

under them, but no more than two cups should be stacked together.

Put the salad plates next to the salad bowl if the salad is to be served

from the bowl; or put an individual salad plate that has been served in the

kitchen at the left of each cover. When the table is small, it is permissible to

place the salad plate at the top left, or even at the right should that be more

convenient.

How to place the accessoriesHow to place the accessories

Put salt and pepper shakers at the top of each cover, one pair between

two covers slightly above them. Dishes containing relishes, condiments,

jams or jellies, and bread or rolls should be placed within easy reach and in

a manner to make the table look somewhat symmetrical. Put the silver that

is needed for serving these foods at the right of each dish.



75

PLACE SETTINGS

3-piece place setting

teaspoon

place knife

and fork


teaspoon

place knife

place fork

salad fork

5-piece place settingteaspoon

place knife

place fork

salad fork

cream soup or place spoon


teaspoonplace knife

place fork

salad fork

cream soup or place spoon

How to place the table decorationsHow to place the table decorations

Flowers of some kind are quite commonly selected for a table decoration.

A small plant, an ornamental piece of pottery, a china or glass figure, fruit,

or candlestick are also sometimes used. Whatever the decoration you select,

it should be in good taste and be artistically arranged. Its colors shouldharmonize with the room, the dishes, and the food that is served. It should

be either low or high enough so those at the table can see one another over

or under it.

The table decoration is usually placed at the center of the table because

there is no other place for it when the entire table is set. However, if there

are no covers at one end or along one side of the table, the decoration may

be placed off center on either the vacant end or side.



76

PLACE COVERS FOR THE DAY'S MEALS

Breakfast

Lunch or Supper

Dinner



77

SHAPED TABLES: TABLE SET-UP FOR FUNCTIONS

Shaped Tables are arrangements of tables put together for social

functions such as business meetings, weddings, and other celebrations,

which involve a big number of guests. Shaped tables are arranged out of

rectangular tables put together. This set-up is ideal for business meetings

because it eliminates unnecessary conversations. All the guests are seated on

the tables and are waited on by a service person. However, for social functions

such as weddings or dinners, round tables are ideal because they encourage

conversation. There are three popular arrangements of shaped tables: a Block

Table, a T-Shaped Table, and an E-Shaped Table. The following illustrations

show the arrangements.

Block TableBlock Table

The Block Table is made up of four rectangular tables to form a block.

This is an ideal set-up for a maximum of 20 guests at a small business meeting

where all guests can communicate freely.



78

T-Shaped TableT-Shaped Table

The T-Shaped Table is ideal to use in a long narrow room. Three

rectangular tables make up the base of the T.

E-Shaped TableE-Shaped Table

The E-Shaped Table is ideal when there is a large delegation of guests

who must be seated at the head table.



79

Setting Up the Round Tables

A diagram of the round tables is necessary so that the table set-up will

be easy or convenient for the waiters to service. The illustration should be

simply done in a typical (8 x 11) paper which will be easier for the set-up

people to carry around in their pockets. The physical set-up of round tablesfor a wedding reception is shown as an example. Each table should be set up

with 8 or 10 chairs which makes it easier to determine the round tables to

be used corresponding to the number of guests.



80

THE ART OF TABLE SKIRTING

A dining area for special function becomes attractive and appealing. It

makes diners enjoy the food served when the dining table has been set-up with

table skirting. Table Skirting is the use of tablecloths which is carefully placed

and arranged around the table like a skirt. When two or more tables are usedto set up a long table, table skirting provides a cover that provides an attractive

and artistic arrangement. In special functions such as weddings, ceremonies,

reunions, anniversaries and others that necessitate a long table, table skirting is

an important fixture. The illustrations show the different styles of table skirting,

from the basic, simple designs like Single Pleated and Box Type Pleated to the

more artistic Diamond and Butterfly table skirts.

TABLE SKIRT DESIGNS

1. Single Pleat

2. Pleated Box Type



81

3. Butterfly

4. Diamond



82

9. STYLES OF TABLE SERVICE

There are several styles of table service: some ways are formal andelaborate, others are casual and relaxed. Generally, these styles can be classifiedas informal, formal, and compromise.

Table service styles differ in three ways:Table service styles differ in three ways:

1. The manner in which the diner receives food.

2. The servants required to wait on the table.

3. The number of courses offered.

There are three methods of table service, namely: the sit-down, the tray,and the buffet.

These are sit-down meals:

1. French Service

2. Russian or Continental or Formal Service

3. English Service

4. Family or Compromise Service

5. American or Country-Style Service

6. Apartment or Blue-Plate Service

7. Sit-Down Buffet

Buffet meals are classified as:

1. Plate Buffet

2. Tray Buffet

3. Sit-down Buffet



83

FRENCH SERVICE

French service is synonymous with "fine dining." It is often used inexclusive, elegant restaurants and homes. This style is expensive because itinvolves professional waiters to serve properly and slowly. The atmosphereis gracious and leisurely; diners are given the individual attention they much

enjoy. The chefs demonstrate culinary skills, by preparing meals in front of the guests. The French look upon food service as a profession therefore many talented individuals have made a career of Chef de Rang. A career as chef then became a proud and acceptable profession.

Fundam ental details of the French service are as follows:Fundamental details of the French service are as follows:

1. Fundamentals of Formal European Service, in terms of table

setting, methods of serving, number of courses required, use of

centerpieces, are strictly followed.2. Portions of food are brought to the dining room on serving

platters and placed on a small heater called Rechaud that is on a

small portable table called Queredon .

3. The table is wheeled up beside the guests' table and here the Chief Waiter or Chef de Rang, completes preparation. Boning, carving,

flaming, or making a sauce are done in the Queredon in front of the diners.

4. An assistant waiter or Commis de Rang, carries the plate andserves each guest. It is his job to bring the food and clear the dirty dishes from the guests' table.

5. This pattern of service has always been limited to the elite sinceit can only be carried out in a home where there are well-trainedservants.



84

A Bread and Butter Plate K Dessert Fork

B Bread and Butter Knife J Dessert Spoon

C Salad Fork Glasses

D Main Course Fork G White Wine Glass

E Dinner Knife H Red Wine Glass

F Coffee Spoon I Water Glass

RUSSIAN/FRENCH PLACE SETTING

H

E

G

F



85

FORMAL OR RUSSIAN SERVICE

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

formal and demanding service, very few homes have occasion to use it. Many good restaurants and five-star hotels, however, sometimes use the Russianservice.

Fundam ental details of a formal service are as follows:Fundamental details of a formal service are as follows:

1. The table is set with formal cloth and dinner napkins. Silver isplaced for courses through the salad course. The silver for dessertis placed preceding the dessert course.

2. Service plates are always used.

3. Only the table decorations are on the table. No food is on thetable at any time as all food is served by attendants.

4. Place cards may be used if the size of the group justifies their use. They are usually placed upon the napkin, at the base of the gobletor any conspicuous place.

5. Bread and butter plates are not used.

6. Salt and peppers are not on the table. The food is expected to benearly perfectly seasoned.

7. The food may be served in one of these two ways:

a. Food may be served in individual dishes and placed beforethe guests by the waiters.

b. Food is placed on appropriate serving-platters, divided into

individual portions and passed to the guests and each oneserves himself.

8. Second servings are not offered.

9. After-dinner coffee is a demitasse, served black.

10. Finger bowls may be used.



86

ENGLISH SERVICE

English service may be an informal, hospitable type of service, or it may

be very formal. The main characteristic of English service is that all courses

are served at the table by the host or hostess. The service may be done with

or without a maid.

FundFund amental details of the English service are as followsamental details of the English service are as follows

1. The food is served from the table by the host and hostess, who

give their personal attention to the needs of their guests.

2. The host serves the meat and vegetables while the hostess usually

serves the appetizer, the salad, the dessert and the beverage.

3. A waitress is still needed to place the plates for the guests and to

pass the accompaniments of the course. She stands at the left of

the one doing the serving.

4. One course at a time is served. One course is removed before the

next course is brought in.

5. The plates may be placed one at a time or they may be placed ina pile at the host's left where he may fill them.

6. The host serves the first portion and the waiter takes a plate and

places it before the one serving.

7. After the host has served the hostess and one side of the table,

the hostess may start serving those who have received their plates

on her right.

8. Desserts appropriate for this type of service are molded gelatine

or ice-cream.

9. This style shows very tasteful arrangement indicative of the family's

style of living.



87

TABLE SETTING FOR ENGLISH SERVICE



88

FAMILY OR COMPROMISE SERVICE

This style of service is somewhat a compromise between the Russian

and English styles; that is, some foods are served directly from the kitchen

on individual dishes and some foods are served at the table. Compromise

service is best used when the group at the table is small, not more than eight.

Details of the service are as follows:Details of the service are as follows:

1. The host serves the main course. Appetizers, salads and desserts

are usually served from the kitchen but may be served at the table

if the hostess so desires.

2. This service requires someone to do the serving, preferably a

waiter, or some other family members.

3. Bread and butter plates, salad, accessory food dishes may be on

the table when the family is seated.

4. Foods are placed in front of the host and hostess with the service

silver.

5. After the main course is finished, the one who is serving rises and

removes all soiled food dishes before another dish is brought in.

6. The final dishes are not removed until the family has left the table.

7. Beverage service is placed before the desserts are brought in.

8. Deftness and reasonable degree of speed without the appearance

of hurrying are desirable in order that extended absence of the

hostess from the table will be minimized.

9. Meals served this style are best limited to two courses.

10. A person who sits to the left of the host may assist in serving itemsin the meal to expedite serving.



89

TABLE SETTING FOR COMPROMISE SERVICE



90

INDIVIDUAL COVERS FOR TABLE SERVICE

Individual Cover — Forma l or ContinentalIndividual Cover — Formal or Continental

Hostess Cover – English or Semiforma lHostess Cover – English or Semiformal

Hostess Cover – Compromise Serv iceHostess Cover – Compromise Service



91

AMERICAN OR COUNTRY-STYLE SERVICE

This is an old type of service involving serving oneself from a common

pot. It is fairly and commonly used for serving family meals or public meals.

Details of the service are as follows:Details of the service are as follows:1. Individual plates at the table are completely laid, including dinner

plate.

2. Serving dishes are placed on the dining table.

3. Each serving dish is passed from hand to hand in one direction

— until all in the table have served themselves.

4. Each person serves himself.

5. Someone at the table removes the main course and serves the

dessert.

6. Dessert may be brought in from the kitchen in individual portions,

it may be served at a table, or it may be passed around the table.

APARTMENT OR BLUE-PLATE SERVICE

1. In this service, plates are served up in the kitchen and placed onthe table just before the diners sit down.

2. Eating begins when the hostess signals.

3. Second portions can be served from the kitchen or offered from

serving dishes that are passed from hand to hand.

4. Removal of the main course and service of dessert are done by

some members of the group at the table.

5. This pattern of service is most frequently used when the group is

small, the dining table is small, and the area for dining is small.

BUFFET SERVICE

The most used style of meal service for guest meals is buffet service;

in fact it is the only practical service for guest meals in many homes if the

number of diners exceeds six.

Details of the service are as follows:Details of the service are as follows:

1. A buffet is a dining table or other suitable surface, that will

accommodate a stack of plates and serving dishes of food.



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2. Guests are invited to serve themselves at the buffet.

3. Guests dine according to the arrangements of the hostess.

There are 3 possibilities in dining arrangements, namely:

a. Dining may be at the table, which is fully set with all

appointments except the dinner plate.

b. The hostess may provide each guest with a tray that holds

plates and beverages which the guests place on their lap.

c. Guests may sit on chairs and eat from the plate held in the

hand or placed on the lap.

4. The menu for a buffet meal must be planned so that the food may

be eaten with ease under the conditions established for dining.

5. There must be plenty of table space on which guests can place the

beverage while they sit on chairs.

Specific suggestions for setting the buffet table:Specific suggestions for setting the buffet table:

1. The buffet table may be covered with a cloth. It may remain bare

or it may be partially covered with runners or mats to introduce

color.

2. Flowers or other decorations may be taller and larger in scale.

3. Use dinner plates for the buffet meal.

4. Arrange the dishes in decreasing order of importance in the meal.

5. To expedite service when the group is large, invite someone to

assist in serving.

6. Do not enclose the flatware in a napkin.

7. Put glasses of water on a tray or another table. Water should be

the last item in the buffet setting.



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TWO KINDS OF BUFFET PLACEMENTS

One Way Buffet

Two-Way Buffet



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TRAY SERVICE

Wide acceptance of television, increased interest in eating meals out-

of-doors, and appreciation of sit-by-fire meals have helped made tray service

a popular one. Breakfast in bed, meals for the ill and the convalescent are

also occasions for tray service.

Specific suggestions for setting the meals:Specific suggestions for setting the meals:

1. Place a mat of some kind on the tray to keep dishes from sliding.

2. Lay only the flatware required for the main course.

3. Tuck the napkin partially under the main plate or flatware.

4. Use short tumblers. Cups without saucers may be used for

beverages.

5. Bread and butter plates or small bowls for salads may be used.

6. Serve the main course on the smallest plate that will accommodate

it.

7. Dessert may be included in the tray.

MEALS WITHOUT WAITERS ON THE TABLE

FILIPINO STYLE

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

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

throughout the meal, and the table is laden with all the courses from soupto dessert. Everyone is expected to serve himself and the order or sequence

of eating courses depends on individual preferences. Thus, one diner may

start with a soup dish, while another may start with his dessert! On some very

informal occasions, the use of the bare hands or "kamayan " is practiced. To

an uninitiated observer, the impression of poor etiquette may be created but

to the Filipino diner — there is no better way of sharing gracious hospitality

than enjoying the meals in an atmosphere of informality and camaraderie.

The clearing away starts when all the diners have finished and moved away

from the dining table. No Filipino hostess would dare remove a single china

piece while there is still a guest at the table.



95

TRAY SERVICE

Tray for Breakfast

Tray for a Simple Meal

Tray for a Beverage Service



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PART III

Serving Ideas



98

SERVING IDEAS

What to serve for a party is a familiar question and problem for many.Here are samples of serving ideas to guide or help one solve that problemand answer the question. The menus and recipes are for a simple tea party,

a formal luncheon and a buffet dinner. The recipes specify the number of servings. To get the quantity desired, adjust the recipe as per needed servings.It is always wise to have a little more than to risk running out of food. Witha little imagination, it is possible to come up with attractive and appetizingmeals laid out on a creative table setting. To achieve this, these fun and fancy-free approaches are suggested:

1. Prepare an old favorite in a new way.

Example: The simple native puto may be converted into

mini- putos cooked with ground pork or cheese-topping.

2. Add something extra.

Example: Biscuits become extra special with the addition of cheese cubes placed on top of jelly or jam spread on it.

3. Combine unusual "go-together" foods or experiment with new flavor combinations.

Example: Try adding pineapple chunks while cooking the

all-time favorite "adobo."

4. Decorate. The use of an edible garnish can add new interest to afamiliar dish and enhance the appetite appeal of any menu.

THE ART OF GARNISHING

The first all-important impression of many a dish is a visual one: atempting appearance. It is the little touches that make the meal, and no matterhow good the food tastes, the initial impression rests on how good the food

looks. Three vital senses are aroused when a magnificent meal is produced. The first is sight, followed by aroma, and then the taste. If you love the tastes,textures and fragrances of good food, you've probably noticed that much of it is also beautiful. It is often said that a dish should be a feast for the eyes as well as the stomach. This could easily be done through the art of garnishing.

Garnishes do not have to be fancy or complicated to achieve the desiredeffect. The garnish should fulfill two functions: to complement the ingredientsin a dish, and to make the dish look pretty. A well-placed garnish using an

imaginative color combination can make a dish delightful to look at, as it isto eat. Remember, the garnish must enhance the food, not disguise it. Plain

and simple shapes will enhance the dish while elaborate patterns can distract

the eyes.



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Choosing a garnish depends on two factors:

1. Some garnishes arise from time-honored combinations or from

one of the dish's components.

Example: Lemon with fish

Apple with pork

2. Other garnishes are chosen specifically for contrasts in color,

texture, richness, or flavor.

Example: Pink prawns with green cucumber

Croutons in a creamy soup

Twist of lime on a grilled fishChilled cucumber for a spicy curry

Here are some garnishing ideas using inexpensive ingredients, which

are readily available: cucumbers, carrots, citrus such as oranges, lemons,

and limes. The colors of certain food such as red in tomatoes, neon-orange

in carrots, and green in cucumber, are materials that make for a stunning

decoration. Then there are the shapes like the curves of the cucumber and

the lacy foliage of herbs.



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CARROTS

Carrots are used as garnish for salads and meat products.

Carrot SlicesCarrot Slices

Wash, peel, and slightly undercook a straight carrot, then run it under

cold water.

Use a peeler to pull off fine strips of flesh.

Cut a peeled or fluted carrot into slices using a knife.

Use a small cookie cutter to cut shapes out of cooked carrot slices.

Carrot CurlsCarrot Curls

Peel young tender carrots and trim off the top stalk end.

Use a vegetable peeler to cut into strips. If the carrot strips are too thick,

they will not roll.

Roll up the slices of carrot and place close together in an ice-cube tray

to prevent rolls from uncurling.

Pour water over the carrot rolls and place in the refrigerator for several

hours.



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ORANGES, CITRUS, AND LIMES

These are used as garnish for fried chicken or grilled meat, salad, fish,

and shellfish.

Citrus WedgesCitrus Wedges

Cut an orange lengthwise from the stem to the base. It is essential to

use a very sharp knife.

Citrus SegmentsCitrus Segments

Peel the fruit thickly so the skin and all the white piths are removed.

Make a cut into the orange, slicing very close to the membrane of one

of the segments.

Twist the knife so the segment will pop out.

Repeat all the way around the orange.



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Citrus GroovesCitrus Grooves

Make grooves along the length of the lemon or orange from end to end.

Cut into slices, 1/4 inch thick.

CUCUMBERS

Cucumbers are used as garnish for fish and seafood dishes, cold meat

platters, and vegetable salads.

Cucumber FansCucumber Fans

Cut two-cm thick cucumber. Slice and halve it.

Place one-half cut side down and make comb-like incisions along one

side.

Edge.

Pull the thin slices apart to make a fan shape.



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Cucumber SlicesCucumber Slices

Cut an unpeeled or fluted cucumber crosswise into thin slices.

For oval slices make diagonal cuts.

For variation cut the slices in half.

Cucumber CoronetCucumber Coronet

Cut an unpeeled cucumber crosswise into 3-inch long pieces.

Make a zigzag cut around and into the center of the cucumber and twist

the halves to separate them.



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VEGETABLE CURLS(Celery and Green Onions)

Celery and green onions are used as garnish for fish and seafoods, and

salads.

Cut celery stalks and/or green onions into finger lengths.

Make parallel lengthwise cuts, close together and almost to the end of

the stalk.

Drop in iced water and chill for several hours until they open apart.

CHILI FLOWERSChili flowers are used as garnish for hot spicy dishes like Thai, Mexican,

and Philippine Dishes.

Cut the stalk ends of small red or green chili or pepper into desired

lengths.

Using sharp scissors, cut around the length of the chili to form petals.

Drop the chili flowers into iced water and leave for 1 to 2 hours to allow

them to open.



105

SPECIFIC UTENSILS FOR GARNISHING

Apple Corer Egg slicer

Baller or Scooper Vegetable Peeler

Citrus Zester Fluted Knife



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RULES FOR GARNISHING

Garnishing is an art that can easily be acquired by following these few

simple rules:

1. Garnishes should be edible.

2. Simplicity is beauty and therefore garnishes should appear natural,

fresh and dainty — never overworked or overdone.

3. All garnishes should be suitable in character and size to the food

adorned.

4. The flavor of edible garnishes should be in keeping with the food.

Bland foods require more highly seasoned garnishes.

5. A few small groups of garnish are often more attractive than acontinuous decorative scheme.

6. A garnish must be neatly arranged in a fashion that will enhance

the food with which it is to be used.

7. Colors should harmonize — never clash. Contrasting colors usually

produce an artistic picture. Artificial coloring should be kept to

a minimum.

8. Garnishes which are too highly seasoned are not in good taste.

9. The serving dish must be considered. Do not hide a beautiful

serving dish.

10. Temperature is a factor that will make or mar ganishing.

11. The consistencies of garnish and food can be contrasted with

excellent results, such as a sauce over molded food.

12. Garnishes need not be expensive.13. Garnishes should not be used to disguise deficiencies of poor

quality food.

14. The setting must be viewed as a whole — i.e., the table color scheme

or the lighting of the room.



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KINDS OF SOUPS AND THEIR USES

Soups, because of their almost endless variety in content and nutritive

value, can be fitted into luncheon or dinner menus to serve different purposes

such as:

1. To stimulate appetite for the rest of the meal.

2. To give nourishment to persons who are, for any reason, unable

to take solid foods.

3. To be the mainstay of the meal.

4. To supply large amounts of proteins, carbohydrates, minerals and

vitamins.

Most soups are made from stock. Stock is the liquid left from cookingmeat, poultry or vegetables.

Soup is classified as follows:Soup is classified as follows:

1. Consomme — a well-seasoned stock, which is the liquid left from

cooking meat such as veal, poultry or a combination of both.

2. Bouillon — is seasoned beef stock, free of fat and clarified.

3. Vegetable Soup — vegetable stock contains valuable vitamins and

minerals but because of its blandness, it is added to meat stock,

gravies or cream soup rather than used alone.

4. Cream Soup — is made from thin or medium white sauce to which

is added purée made from one or more vegetables. Among the

vegetables most commonly used for cream soup are corn, peas,

asparagus, tomatoes, celery, mushrooms, onions and white

potatoes.

5. Bisques — are usually made by combining thin white sauce with

chopped sea food and often with some of the liquid in which the

sea food has been cooked.

6. Chowders — are another variation of cream soup. They always

contain diced or chopped vegetables or sea foods. Bits of salted

browned pork and diced white potatoes are ingredients of a true

chowder.



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ALL ABOUT WINE

The purpose of wine is pleasure in drinking and enhancement of good

food.

W ine RulesWine Rules1. White wines should be served chilled and red ones at room

temperature. Flavor and aroma are at their best this way.

2. White wines should be served with seafood and chicken, red ones with meat. The milder, lighter foods are complemented by thelighter white wines; while red wines contain a greater amount of tannin which enhances the hearty meat f lavor.

3. Rose wine would be fine with Chinese dishes, or a choice of redand white if the meal is served family-style to many people.

4. The sweeter, rich-flavored wines which go with dessert or after, arebest at room temperature with the exception of sweet champagne, which should be chilled.

5. Wine should usually be served in clear glasses to show off thebeautiful color.

How w ines are namedHow wines are named

W ines are named in one of these ways:Wines are named in one of these ways:

1. For geographical place:

In France and Germany, most wines bear the name of the vineyard, commune or region in which they are produced.

Example: Chablis — in the Burgundy region

Sautérnes — in the Bordeaux region2. For the name of the grape variety used:

One French region, Alsace, called the major wines they produce as Gewurztraminer, Riesling and Sylvaner, all grape varieties. In Germany and in California, White Riesling andSylvaner, are the major grape varieties in their finest wines.

3. For a name coined by the winemaker:

A California wine called Rhine would resemble a Germanone called Liebfraumilch or Moselblumchen. California winecalled Claret would approximate a French one called Bordeaux or Medoc — all at similar price level.



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Specific wine list:Specific wine list:

1. White table wines

2. Red table wines

3. Sparkling wines4. Appetizer wines

5. Dessert wines

W inWine Age and Vintagee Age and Vintage

Wine age (how old) and vintage (what year) are sometimes associated with quality and price. The truth is most wines need not be held for any special

aging. They are ready for drinking when they are bought. Even very good wine which could improve in certain ways with aging will probably still be agood wine when younger, with certain "young" qualities to be appreciated.Producers of fine wines over the world know when they have made wine that will benefit by aging and often withhold it from the market until it is ready. Vintage, the year in which the grapes are grown, is of importance only toFrench, German, or other wines grown in places subject to climatic extremesand changes in weather. Many wines are not identified by vintage at all. Table

wines of moderate price are often blends of different years. Sherries, mostchampagnes, and most Ports are blends of wine from different years.

APPROPRIATE WINE GLASSES

For Sparkling Wines — Saucer champagne has shallow, flaring bowl onlong, slender stem. Tulip-shaped is also popular.

Dessert Wines — Glass has 4-ounce capacity but is usually filled only about halfway.

Red or White Wines — Deep-bowled, tulip-shaped stemmed glass withabout an 8-ounce capacity.

Appetizer Wines — Usually served in a 3 to 4-ounce stemmed glass, butmay be served in larger glass over ice cubes.

SERVING DRINKS

Nowadays, there is a growing interest in drinks or wines served with

a meal. When and how we serve these drinks should be treated with theadmirable style of convention. Drinks are served before, during, and after ameal depending on the occasion. These drinks add a zing to many occasionsand we are offered a variety to choose from.



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APERITIF

An aperitif is a drink served before a meal, either luncheon or dinner,for the purpose of exciting the taste buds and arousing appetite. For thisreason, drinks served before food should be dry and simple with a zesty tang.

However, there are those who will always select a sweet drink regardless of the occasion. In serving aperitifs these rules apply:

1. Drinks such as sherry, vermouth, and some spirits are traditional

aperitifs .

2. Wines and light beers are also served and should be available for

anyone who wants to quench a thirst.

3. Soft drinks such as fruit juices and mineral water are appropriate

for those who are driving or traveling from a party.

The following are some common aperitifs :

Sherry — a fortified wine, which ranges from dry to sweet. Fino Sherries

are dry, aromatic, and pale; Manzanilla is a very dry fine sherry with a delicate

taste and pale color. Oloroso or Cream Sherry is very sweet and dark colored

with full flavor. Sherry is served at room temperature in a small glass or

schooner. Dry sherry may be served with ice on a white wineglass or goblet.

Vermouth — is a wine-based aperitif usually flavored with herbs. There

are red or white types; the red is rich and sweet — the white is dry and sweet,usually served on ice with a slice of lemon. Mixed with gin, Vermouth is used

to make Martini.

Campari — an Italian drink flavored with bitters, usually served with

ice and soda.

Whisky-Scotch Whisky — is distilled from barley or other grain. There

are a wide variety of whiskies varying in flavor and quality. It can be served

straight with ice, soda, or water.Bourbon — is a famous variety of the American whiskey; an Irish drink.

Gin — a spirit-flavored with juniper, usually drunk with tonic on ice

and with a slice of lemon. Half gin to tonic seems to balance the drink so

the flavor of the gin is not lost.

Vodka — is used with a mixer because it is flavorless but lends a kick. It

may be served with fruit juice such as orange and with fruit cordials such as lime.

Russian Vodka is served very cold in small glasses and traditionally downed in

one. Caviar, dark rye bread, and soured crème are accompaniments of vodka.

Polish Vodka comes in many subtle flavors but is not served with a mixer.

Rum — is best served as an ingredient in a variety of cocktails and can

be used to make a refreshing drink when combined with fruit juices.



111

Champagne — makes a terrific aperitif for a special occasion. It has the

advantage of being perfectly suitable for serving throughout the meal, too.

Beer — light, good quality lager is a good option. Have beer in the

refrigerator as many guests may be thirsty when they first arrive.

SERVING WINE WITH FOOD

Red wines are usually served with meat, pasta dishes, stews and a good

strong cheddar cheese. Red wine should be served at room temperature.

White wines usually complement delicate fish and seafood dishes, chicken

and turkey, and mild flavored cheeses such as BRIE and GRUYERE. White

wine should be served chilled (at least one hour in the refrigerator).

AFTER DINNER DRINKS Brandy , Port or Liquers may be offered when coffee is served. Apricot

brandy , Benedictine , Chartreuse, Grand Marnier , Creme de Menthe are examples

of after dinner drinks.

DRINK IDEAS FOR COCKTAILS

Bloody MaryBloody Mary

Mix 1 measure Vodka, a dash of Worcestershire sauce, a good squeezeof lemon juice, 2 measures tomato juice, and seasoning to taste.

Gin SlingGin Sling

Mix 2 measures Gin, 1 measure Cherry Brandy, a squeeze of lemon

juice, a twist of lemon rind (peel) and soda to top up.

MargaritaMargarita

Mix 3 measures Tequila to 1 measure Cointreau. Frost the rim of the

glass with lime juice and salt before pouring the cocktail.

Piña ColadaPiña Colada

Equal measure of Rum, pineapple juice, and coconut milk, mix in an

electric blender and serve on ice.

SpritzerSpritzer

Half White Wine to half Sparkling Mineral Water (seltzer).

Cider RefresherCider Refresher

Mix 2 measures Dry Cider to 1 measure Orange Juice.



112



PART IV

Serving Stylesfor Entertaining



114

THE FILIPINO FOOD: ITS SERVING STYLE

What is Filipino Food? Is there a national dish? Food enthusiasts andresearchers have been trying to answer these problems for quite sometime. What is true however is the fact that the Filipino food and dietary pattern

of simple rice, fish and vegetables have been adjudged by nutritionists as thehealthiest eating pattern in the world. (FNRI, 2000)

The Philippine history of colonization made a deep impression of foreign influences on the culture of Filipinos including its food and dietary

patterns.Thus, adobo , pancit , sinigang , arroz caldo , and leche plan are not truly indigenious foods as claimed by some of us. The real Filipino food as describedby the late food columnist Doreen Fernandez are those food from land andsea, field and forests, with added dishes and culinary procedures from China,Spain, Mexico and the United States. Five major cuisines and its aftertastesdefine the Philippines:

1. the bitterness of Ilocano Dishes

2. the sweetness of Kapampangan

3. the rich spiciness of Bicolanos

4. the subtle freshness of the Bisaya

5. the ornate Mindanao

The Chinese traders starting in the 11th century brought with them

foodways such as pancit , lumpia , siopao and siomai thus, the Chinese-Filipino ways were enriched. The Spanish Colonizers introduced Spanish-Mexican

food with new flavors and ingredients, and new names: Paella , Relleno ,

Ensaymadas , Tamales , and Chocolate. Convenience foods, sandwichesand salads, hamburgers, fried chicken and steak were American Cuisines.

Globalization added cuisines found in countries such as the Middle East, Thailand and Vietnam.

Today the Filipino dining table during fiestas and parties for special

occasions are laden with native dishes such as Kinilaw , Inihaw , Sinigang together

with Pancit or Chinese noodles, Sweet-sour dishes, Spanish Morcon , Paella

and Emubutido plus American Salad, Bread and Sandwiches.



115

FILIPINO FIESTAS

Filipinos always look forward to occasions as an excuse to serve food

and share them with guests and kins. Weddings, birthdays, even wakes,

workshops, meetings, Despedidas (departures), Bienvenidas (welcome) are

ways of socialization with food. The Fiesta is the top event. It is the mostspecial of all occasions which is the celebration of the feast of the patron saint

of the place where the family resides. The Blessed Virgin and other saints

of the religious orders that historically christianized the country are usually

assigned feast days. The Fiesta is a religious-social event which is essentially

an act of thanksgiving to the patron saints, to friends and neighbors for

the help, and support through the year; to God and nature for bounty and

survival. The authentic fiesta celebration is found in the rural Philippines. In

the rural areas, Fiesta preparations started weeks before the actual day. Onthe day of the Fiesta, the main dining room extends to the front yard where

tables are set to accommodate as many seatings and changes of menu from

breakfast to lunch, merienda and dinner. When the feast is over, guests and

workers are given packets of food-to-go for those who were not able to attend

the Fiesta. No wonder the fiesta is the most expensive Filipino food service.

There have been many attempts by the government to outlaw the Fiesta but

only city residents are in favor, thus the fiesta goes on. There is a need to

simplify the fiesta food service and the following menu called Filipino Fiesta Fare is suggested.



116

FILIPINO FIESTA FARES

Three sets of sample menus appropriate for an economical FilipinoFiesta Fare are presented. These are suitable for a Merienda-Cena, usually served in the early or late afternoon which are filling enough and familiar

to Filipino diners but appear exotic to foreign guests. The main dishes of Embotido , Pinsec Frito , Pata Tim , Chili Shrimps maybe prepared in advance— a day before the actual final serving.They can be paired with any available

beverage or softdrinks. The Pancit can be a substitute for rice, but whenserved for dinner or lunch, rice maybe added in the menu as desired. Let theguests enjoy these fiesta fares to their hearts' content! Diners having second

servings and clean plates when evident of diners, are excellent indicators of

an enjoyable and palatable meal.

Menu A Pancit SotanghonLumpiang Shanghai

Embotido

Puto at Kutsinta

Menu B Pancit MalabonChili Shrimps

Pinsec Frito

Palitaw – Puto Bumbong

Menu C Paella Pata Tim

Lumpiang Sariwa

Leche Plan



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Pancit Sotanghon

1 cup cooked chicken breast, shredded

5 cups chicken broth

1/2 kilo sotanghon; soaked in water, drained

1/4 cup special patis

2 heads garlic

1 onion, sliced

1 stalk celery, sliced

1 small bunch green onion, minced

3 T. oil

salt and pepper to taste

3 T. casubha for coloring (optional)

Procedure:Procedure:

1. Fry garlic until brown. Set aside.

2. Sauté onions, celery and chicken meat.

3. Season with pepper and a little patis.

4. Add chicken broth and sotanghon .

5. Simmer for about five minutes.

6. Add casubha and patis gradually. Stir thoroughly.

7. Serve hot, topped with fried garlic and minced onion.



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Lumpiang Shanghai

1/2 kilo ground pork

1 small carrot finely chopped

1/4 cup chopped celery

2 T. garlic powder

2 T. soy sauce

1 T. white pepper

1 T. salt

wanton wrapper


1. In a bowl, mix ground pork with garlic, celery and carrots.

2. Season with salt and pepper.

3. Individually wrap in wanton wrapper.

4. Deep fry and serve hot.5. Dip in sweet-sour sauce.

Yield: 24 pieces medium sized lumpia



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Embutido

1 kilo ground meat (beef and pork combined)

1/2 kilo hotdog, chopped finely

1 pc. large onion, chopped

1 green pepper, chopped

1/4 cup minced garlic

1 cup bread crumbs

3 eggs slightly beaten

1/4 cup pickle relish



1. Mix all the ingredients lightly but thoroughly.

2. Packed individually in aluminum foil.

3. Bake in a moderate oven (350 °F) or steam for about 1 hour.

4. Maybe served hot or cold.



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Puto

2 cups rice flour

2 tsp. baking powder

1 cup white sugar

1 1/2 cup milk

2 tbsp. melted butter


1. Thoroughly blend all ingredients. Stir until smooth.

2. Fill muffin tray 2/3 full.

3. Steam for 20 minutes until a toothpick inserted at the center

comes out clean.

Yield: 2 dozen



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Cutchinta

1 cup rice flour

1 1/2 cup water

3/4 cup brown sugar

1 tsp. lye


1. Combine sugar, lye, and water.

2. Add rice flour, stir until smooth.

3. Fill muffin cups 1/3 full.

4. Steam 15-20 minutes or until firm.

Yield: 2 dozen



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Pancit Malabon

Pancit (Noodles): Pancit Luglug (454 gms)

Sauce : 1 cup shrimp juice

1/2 cup pork dumplings (Sitsaron )

2 T. Achuete (Annatto Liquid)

2 T. Patis (Fish Sauce)1 tsp. ground pepper

2 cloves garlic

1 head onion

Sauce 2 (easy way): 1 smoked fish flakes (tinapang durog, 114 grams 4 Oz.)

1 package chicharon (99 grams 3.5 oz.)

2 Tbsp. peanut butter

2 cups water

Toppings: 1/2 cup cooked shrimp meat

1/2 diced Tokwa (Bean Curd)

3 Hardboiled eggs

1/4 cup Green Onions

Flaked Tinapa (Smoked Fish) Optional

Cooked Squid Rings (Optional)


1. Soak Pancit in boiling water for 30 seconds until tender. Drain

and set aside.



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Prepare sauce:Prepare sauce:

1. Sauté garlic and onion until done.

2. Add shrimp, tokwa and shrimp juice.

3. Season with patis and pepper.

4. Add Achuete for coloring and ground sitsaron last.5. Pour sauce over noodles, toss and mix thoroughly.

6. Serve with toppings of sliced hardboiled eggs, shrimp meat, tokwa

and green onions.

Pancit Malabon 2

1 pkg. Pancit Luglug 454 gms

2 lbs. shrimps

1 cake Tokwa (Bean Curd)

l cup cooked pork diced

1 cup pork cracklings (Chicharon )

2 cloves garlic

1 head onion

Salt and pepper to taste

1/2 cup Achuete liquid (Annatto)

4 hard boiled eggs1 cup shrimp juice

Green onions


1. Soak pancit noodles in cold water until tender before cooking in

boiling water for 30 seconds. Drain thoroughly and set aside.

2. Prepare sauce as follows:

a. Sauté garlic and onions.

b. Add shrimp juice and achuete liquid.

c. Bring to a boil. Set aside.

d. Season with salt, pepper and patis.

3. Prepare Toppings:

a. Sauté garlic, onions and pork fat.

b. Add diced tokwa and shrimps.

c. Season with patis and pepper.

d. Pour sauce over noodles. Toss and blend.

4. Serve with toppings.

5. Toss noodles and sauce, blend well.



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Chili Shrimps

2 lbs. Medium-sized Shrimps/Prawns

1 can Tomato Sauce

1 cup coconut milk

2 eggs

1/4 cup chopped ginger

1/4 cup chopped garlic

1/4 cup chopped onions

Springs of Chinese Celery or Kintchay

1 T. Oyster Sauce

1/4 cup soy sauce


1/2 cup butter

2 T. oil


1. Sauté garlic, onions and ginger in butter and oil.

2. Add soy sauce, tomato sauce and coco milk. Bring to a boil, stirring

continuously until it thickens.

3. Season with salt, pepper and oyster sauce before adding shrimps.

4. When the shrimps turn pink, it is cooked and done. Add beateneggs and stir mixture thoroughly until eggs curdle.

5. Add springs of kintchay and serve hot.



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Prinsec Frito

2 cups ground pork meat

1/4 cup ground shrimp meat

1/4 cup chopped onions

1/4 cup grated carrots

1/4 cup chopped garlic


2 eggs2 T. flour or cornstarch

Wanton wrappers

2 cups oil for deep frying


1. Mix all ingredients thoroughly.

2. Wrap individually in wanton wrapper using 1 tablespoon of meatmixture or as desired.

3. Deep fry until golden brown.

4. Drain and serve hot with ketchup or chili sauce.



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Palitaw

2 cups rice flour (Mochiko)

1/2 cup water

Toppings:Toppings:

1/4 cup sesame seeds mixed with 1 cup sugar

1/4 cup dessicated coconut


1. Mix rice flour with water and blend thoroughly.

2. Shape into balls using 2 Tbsp. of rice mixture then flatten.

3. Drop balls in boiling water and wait for them to float.

4. Scoop balls and drain.

5. Roll in topping mixture.



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Puto Bombong

1 pkg. purple yam flour

1/2 cup water

Toppings: Desiccated coconut


1. Mix purple yam flour in water. Blend thoroughly.

2. Shape into rolls using 2 Tbsp. per roll.

3. Drop in boiling water and wait for it to float.

4. Drain and roll in desiccated coconut.



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Paella

3 cups rice (1 1/2 cup ordinary rice and 1 1/2 cup malagkit or sticky

rice) cooked in 3 cups water

8 pieces fried chicken wings250 grams, medium prawns, cooked

3 hard boiled eggs

1 can tomato sauce or spaghetti sauce

1 cup green peas

4 pieces hotdogs, sliced

1 medium onion, chopped

4 cloves garlic, choppedsalt and pepper to taste

green onions

1 bar butter


1. Sauté garlic onion, green peas and hotdogs in butter.

2. Add tomato sauce, simmer and blend thoroughly.

3. Add cooked rice and mixed evenly.

4. Serve with toppings of fried chicken wings, prawns, hardboiled

eggs and green onions.



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Pata Tim

1 whole pork shank (2.5 lbs.)

1 can pineapple juice

1/4 cup sugar

1/4 cup soy sauce

2 pcs. laurel leaf

1 T. black pepper seeds


5 cloves garlic


1. Boil pork in the pineapple mixture of: sugar, soy sauce, garlic,

laurel leaf, and black pepper.

2. After an hour, check if pork is tenderly cooked.

3. Simmer until sauce thickens before serving.



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Lumpiang Sariwa

2 cups diced tokwa (bean curd)

2 cups sliced turnips (inch long)

1 pkg sliced ubod or bamboo shoots (optional)

2 cups shredded cabbage

1 cup sliced carrots (1 inch long)

1 pkg. lumpia wrapper

2 T. oil

Brown Sauce:Brown Sauce:

1 cup brown sugar

2 cups water

2 T. soy sauce

2 T. cornstarch

1 head garlic, peeled and crushed

ground peanuts (optional)


1. Prepare brown sauce by blending water, salt and soy sauce.

2. Bring to a boil before adding cornstarch blended in water.

3. Stir and simmer until smooth.

4. When it thickens, remove from saucepan. Set aside.

5. Heat oil and fry bean curd. Set aside.

6. Sauté carrots, cabbage, turnips and ubod until tender. Season with

salt and pepper. Drain.

7. In a wrapper, spoon 1/3 cup of vegetable and roll.

*To serve, sprinkle brown sauce and top with garlic and ground peanuts.



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Leche Flan (Custard)

12 eggs

1 can evaporated milk

1 can condensed milk

1 cup white sugar2 T. lemon zest

1 T. vanilla

Syrup:

1 cup brown sugar

1/4 cup water

Procedure:Procedure:1. Prepare syrup by boiling sugar and water. Pour into pans.

2. Whisk eggs, sugar, and milk thoroughly.

3. Add lemon zest and vanilla. Blend well.

4. Strain mixture into prepared custard pans.

5. Cover with aluminum foil. Steam or bake for 45 minutes to 1

hour or until firm.

6. Remove from heat and set aside to cool slightly.7. Run a knife gently around the edges of the pan to loosen the

molds.

8. Invert into serving platters.



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10. A MERIENDA TO REMEMBER

(Tea Party)

NUMBER OF GUESTS: 35 TYPE OF TABLE SERVICE: BUFFET IN OPEN AIR

or GARDEN SETTING

THE MENU:

Chicken a la King in Patty Shells

Coco Macaroons

Brownies

Stuffed Devilled Eggs

Baked Tahong

Pin Wheel Sandwiches

Pickles Galore

Buko – Lychee Punch

CHICKEN A LA KING IN PATTY SHELLSCrusts for patty shells:

2 c. all-purpose flour

1/2 c. shortening

1/2 c. water

1 t. salt

2 T. sugar

Combine and sift flour, salt, and sugar. Cut in shortening into flour

mixture until it resembles pea-sized pieces. Combine water and mix lightly

until dough sticks together. Press into ball. Roll on a lightly f loured surface

and cut to fit into small muffin cups. Prick bottom with a fork. Bake in a

preheated 350° oven until done. Set aside to cool. Makes 40 shells.

A LA KING:3 c. cubed cooked chicken

1 pkg. (or can) cream of chicken soup

1 c. sliced canned mushrooms



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1 onion, diced finely

1/2 bar butter

1/4 c. dry white wine

1/4 t. Worcestershire sauce

salt and pepper to tasteparsley

Sauté onion and chicken in butter. Add dissolved cream of chickensoup. Cook and stir until it thickens and becomes bubbly. Add mushroomsand wine, season with salt, pepper and worcestershire sauce. Simmer untildone. Spoon in individual patty shells, top with parsley for garnish.

PINWHEEL SANDWICHES

Trim crusts from a loaf of unsliced sandwich bread. Cut bread intolengthwise slices, about 3/8 inch thick. Flatten long slices with rolling pin.Spread with softened butter or any smooth filling. Roll up bread like a jelly roll. Wrap each rolled sandwich individually and chill for several hours. Cutinto 1/2 inch slices immediately after removing from refrigerator.

Suggested fillings: choco-peanut butter, cheese pimiento, jelly or jamspread.

BROWNIES

2 1/2 c. flour

1 bar butter

6 eggs

3/4 c. cocoa

2 3/4 c. sugar

2 1/2 t. salt

2 t. baking powder

1/2 t. baking soda

1 T. vanilla

1 c. kasuy or peanuts (chopped coarsely)

Sift together flour, salt and baking powder. Cream butter with sugar.

Add cocoa and baking soda and continue to mix well. Add vanilla. Stir

unbeaten eggs to this mixture alternately with flour. Pour in a cake pan lined

with cut rite and top with kasuy or peanuts. Bake in a preheated 350° oven

for 25 to 30 minutes or until done. Cut into 1 1/2 inch squares. Makes 48

pieces.



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COCONUT MACAROONS2 c. freshly shredded coconut or 1/2 lb. pkg. desiccated coconut

2 T. flour

2 eggs

1 can condensed milk

2 T. butter

1/4 t. vanilla

1/4 c. sugar

Combine coconut, flour, eggs and condensed milk. Blend well. Fillpaper cups and place in tea cake pans. Bake until done. Yield: 4 dozens.

PICKLED FRUITS GALORECut half-ripe papaya, turnips, half-ripe mangoes into uniform cubes.

Marinate in:

3 cups vinegar

2 cups sugar

1/4 c. salt

pepper to taste

Serve kebabs-style in colored toothpicks.BAKED TAHONG

2 kilos fresh tahong

1 bar butter

1/2 c. sliced garlic


Blanch tahong and remove half of the shell. Melt butter and add garlic,salt and pepper. Spoon into shelled tahong and bake until done.

BUKO -LYCHEE PUNCH

10 pieces buko

5 cans lychee

sugar for tasting

pandan leaves

Boil sugar and pandan leaves to form syrup. Set aside and cool. Grate

buko and dice lychees. Set aside buko water and lychee syrup, and mix themtogether. Add water and syrup, and stir very well. Add ice cubes and servecold.



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STUFFED DEVILLED EGGS

24 pcs. hard-boiled eggs

1 small bottle cheese-flavored sandwich spread

1 t. mustard


a dash of devil (hot chili) sauce

celery seeds

Halve eggs lengthwise; scoop out yolks. Press yolks through a sieve into

a small bowl. Season with salt and pepper. Pile back yolk mixture into whites.

Garnish each with celery seeds. Makes 48 stuffed eggs.



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11. A SPECIAL SIT-DOWN LUNCHEON

NUMBER OF GUESTS: 12

TYPE OF TABLE SERVICE: FORMAL OR SEMI-FORMAL

THE MENU:

Sweet Corn and Crab Soup

Beef with Sweet Peas

Chicken Pastel

Steamed Fish with Thousand Island Dressing

Tossed Vegetable Salad

Plain Rice or Bread Rolls

Crema de Fruta

STEAMED FISH WITH THOUSAND ISLAND DRESSING

1 big-sized fish (lapu-lapu or apahap )

2 T. calamansi juice

2 T. salt

1/2 chopped onion

Clean and scale fish. Add salt and calamansi juice. Sprinkle minced

onion on the surface. Steam fish for 30 minutes or until done. Garnish fish

with Thousand Island Dressing.

Thousand Island Dressing:

1 C. mayonnaise3 T. sweet pickle relish

3 T. finely chopped red and green pepper

2 finely chopped cooked eggs

3 T. finely chopped onion

3 T. chopped celery

Combine all ingredients and spread dressing on the fish in diagonalstrips one-inch wide.



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SWEET CORN AND CRAB SOUP

2 c. crab meat

4 c. chicken stock or water

1 c. sweet corn

1 T. sherry 1/2 t. MSG (monosodium glutamate — vetsin )

2 eggs, separated white and yolk

1 T. cornstarch mixed with 2 T. water


Remove bones from crab and shred its meat. Reserve 1 tablespoon meatfor garnish. Bring stock and sweet corn to boil. Add crab meat, sherry and

MSG. Stir until it boils. Season with salt and pepper. Fold in stiffly beatenegg white and cook for 1 minute. Thicken with cornstarch. Stir until cooked.Pour into a soup bowl and garnish with reserved crab meat.

CHICKEN PASTEL

1 pc. chicken, cut into serving pieces

1/2 c. butter

1/4 c. onions

1 c. carrots

1 c. potatoes

1/2 c. green olives

1 c. Vienna sausage

1/4 chorizo de bilbao

1/2 c. liver

1/4 c. gizzard1/4 c. milk

1/4 c. flour

1 T. salt

1/4 t. black pepper

Sauté onions in butter, add chicken liver and gizzard. Thicken with

flour. Add carrots, potatoes and the rest of the ingredients. Season with salt

and pepper. Add milk and simmer for a while. Transfer cooked mixture to apyrex dish. Cover pyrex dish with crusts and bake at 350°F for 30-40 minutes

or until golden brown.



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Crust:

1/2 c. water

1 t. salt

1/2 c. shortening

2 t. sugar

2 c. all-purpose flour

Mix flour, salt and sugar then sift. Cut shortening into flour mixtures

into pea-sized pieces. Sprinkle water and mix lightly until dough sticks

together. Press into a ball. Roll on a lightly floured surface and fit on a pyrex

dish. Prick top with a fork. Bake until golden brown.

BEEF WITH SWEET PEAS1 kilo beef cut into bite-size strips

1 bunch leeks cut into 1"

3 c. sweet peas

4 c. oil for frying

3 pcs. fresh ginger

Marinade:

1 t. baking soda

2 T. sugar

1 T. salt

2 T. cornstarch

2 T. soy sauce

4 T. waterSauce Mixture:

1 T. cornstarch

2 T. water

2 T. salad or sesame oil

Mix together all ingredients in marinade mixture. Marinate beef in this

mixture for 30 minutes. Add one T. oil and mix well. Deep fry beef for one

minute. Drain. Pound ginger lightly. Sauté ginger and leeks then add sauce

mixture. Cook until thick. Remove ginger and leeks then stir in beef. Mix

well for one minute. Fry sweet peas in two T. hot oil for two minutes. Mix

peas to beef, arrange and serve in hot serving plate.



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CREMA DE FRUTA (Refrigerator Cake)

Ingredients:

cake base

fillingtoppings

Cake Base: (Sponge Cake)

9 eggs

2 1/4 C. sugar

2 1/4 C. cake flour

3 t. B.P.

6 T. water3 t. lemon extract

Sift f lour and B.P. together. Beat whole eggs until light and fluffy. Add

sugar gradually and continue beating. Fold flour into mixture slowly. Bake

in a pan lined with cut-rite at 375°F.

Filling:

1/2 c. flour

2 egg yolks1 can condensed milk

1/2 t. vanilla

2 T. butter

Combine all ingredients except butter and cook over low fire stirring

constantly. Add butter before removing from fire. Spread filling evenly on

top of cake set on pyrex dish.

Toppings: 1 can fruit cocktail

1 bar yellow gelatin

2 c. water

1/2 c. sugar

Drain fruit cocktail and spread evenly on top of filling. Cut gulaman

bar into pieces and boil in two C. water until dissolved. Add 1/2 c. sugar. Set

aside to cool until lukewarm before pouring evenly on top of fillings. Chilluntil gulaman is set. Serve crema de fruta cold.



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12. A BUFFET DINNER

NUMBER OF GUESTS: 35

TYPE OF TABLE SERVICE: BUFFET

THE MENU:

Vegetable Salad Fish Escabeche

Chicken Marengo Sotanghon Supreme

Arroz a la Paella Fruits in Season

ARROZ A LA PAELLA

1 chicken cut into serving pieces

6 prawns boiled

2 crabs boiled and quartered

20 big clams boiled

3/4 c. oil

1 big can tomato sauce

2 large sweet peppers (red and green) cut into strips

3 T. soy sauce

1 head garlic

2 big onions, sliced

1 c. sweet peas

6 cups cooked malagkit or rice


Fry the chicken pieces and set aside. Sauté garlic, onions, sweet peppers,

soy sauce and fried chicken together. Add rice and mix thoroughly. Add

prawns, crabs, clams and peas. Add tomato sauce and continue stirring until

blended. Season with salt and pepper. Serve hot. Makes 12 servings.



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FISH ESCABECHE

2 medium-sized fishes (lapu-lapu , talakitok or pampano )

1 large onion

1 large sweet pepper, cut into long narrow pieces

2 gloves garlic2 T. cornstarch

2 cups water

2 T. vinegar

4 T. sugar

3 T. soy sauce

1 large carrot cut into strips

Clean the fish. Sprinkle with one t. salt and fry. Fry until brown and

set aside. Sauté garlic, onion, and sweet pepper. Add carrots, cook until crisp

and tender. Make medium thick gravy by mixing water, sugar, soy sauce, salt

and cornstarch. Boil for five minutes before adding the vinegar. Then add

garlic, onion-carrot-pepper mixture into this gravy. Pour over the fish. Makes

12 servings.

SOTANGHON SUPREME

1 chicken5 cups chicken broth

1/2 kilo sotanghon

1/4 c. special patis

2 heads onion

1 onion, sliced

1 stalk celery sliced

1 small bunch green onion minced

3 T. oilsalt and pepper to taste

3 T. kasubha for coloring

Soak sotanghon in water until tender and cut into desired length. Boil

the chicken until tender. Set aside broth. Remove all the bones from the

boiled chicken and cut meat into pieces.

Fry garlic until brown. Set aside. Sauté onions and celery then add

chicken meat. Season with pepper and a little patis . Add chicken broth andsotanghon . Simmer about 5 minutes. Add kasubha and patis gradually, stir

thoroughly. Continue simmering. Serve hot, topped with fried garlic, and

minced green onion. Makes 12 servings.



142

VEGETABLE SALAD GALORE

2 or 3 small heads of Baguio lettuce

3 large cucumbers

1/2 k. tomatoes

3 pieces onions

1/2 K. green beans (habichuelas )

French Dressing:

1 c. vinegar

1/2 c. sugar

2 t. ground pepper

2 T. salt

Prepare vegetables as follows:

1. Slice cucumbers thinly crosswise.

2. Cut tomatoes into quarter.

3. Tear lettuce loosely into 1" x 2" pieces.

4. Blanch green beans and cut into 1" pieces.

5. Slice onions into rings.

Toss vegetables together and put French dressing evenly. Chill and serve.

CHICKEN MARENGO

1 frying chicken, cut up 1/4 c. flour

1 t. salt 1/4 t. pepper

2 T. oil 1 clove garlic, crushed

1 beef bullion cubes 1/2 C. hot water

1 can (4 ounces) mushrooms 2 cans (8 ounces each) tomato sauce

Coat chicken with mixture of flour, salt, and pepper. Brown in oil in

skillet. Add garlic. Dissolve bullion cube in hot water; add to skillet along

with mushrooms and tomato sauce. Cover and simmer for 30 minutes until

chicken pieces are tender. Makes 6 servings.



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13. FOREIGN FLAVORS

When foreign friends come for a visit, we are sometimes at a loss as

to what to prepare and how to serve them. A background knowledge of

international cookery and an insight into the differences and similarities with

the Filipino style of serving will go a long way in ensuring a minimum of faux pas and establishing better understanding of foreign mealtime practices.

For this reason, the serving ideas are presented with a brief background

information about meal time practices and food preferences of each country.

The recipes are written with available resources in mind as a substitute for

foreign ingredients. This is a sampling of only a few selected countries whose

nationals oftentimes grace our dining tables. Serving ideas (menus and

recipes) are presented for natives of:

1. The United States

2. China

3. France

4. Germany

5. Indonesia

6. Japan

7. Spain

8. Italy

9. Singapore

10. Korea



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GOD BLESS AMERICA!

American cookery has developed a repertory of enormous diversity and

complexity; its pattern was established by early settlers — the English; Dutch

and French; and carried over through the 19th and 20th centuries.

American cooking in many parts of the country, is still regional cookery:

full of flavor and aroma of a certain place. Regional food favorites in the U.S.

include Boston baked beans, New England clam chowder, and Philadelphia

scrapple. Kansas enjoys chicken. Creole pastry is a popular food in the upper

peninsula of Michigan.

Americans eat a lot of meat and beef is the most popular and sought

after. Three of America's most popular meat dishes are hamburgers, hotdogs,

and sirloin steaks. Ice cream is still America's favorite dessert. They put intoit every conceivable flavor and fruit. Pies, cakes, pancakes and other baked

goods have always been featured as institutions in America.

THE MENU

The Baked Macaroni

Chicken Salad

Beef Pot-Roast with Vegetables

Baked Ham Slice in Orange Sauce

Apple Pie

Fresh Fruits and Coffee



145

MACARONI SUPER CASSEROLE

(Baked Macaroni)

1 big box salad macaroni

1 c. grated cheese2 pcs. chopped peppers

1 c. bacon strips

a dash of pepper

salt to taste

Cook macaroni in boiling salted water.

Prepare cream sauce as follows:3 T. butter

3 T. flour

1 C. milk

Combine macaroni and cream sauce. Mix well and stir in chopped

bacon, pepper, and half or grated cheese. Pour mixture in pyrex dish lined

with cut rite. Top it with remaining grated cheese, bacon, and strips of pepper.

Bake until done (20 - 25 minutes).

BAKED HAM SLICE IN ORANGE SAUCE

1 smoked ham slice cut 2 inches thick

10-12 whole cloves

1 cup orange juice

1/2 cup brown sugar

1 T. cornstarch

1/8 t. ginger

Cut slashes on fat edge of ham slice. Insert cloves. Place ham slice in

deep pan or casserole. Combine remaining ingredients and pour over ham.

Bake at 325° for two hours. Baste ham with sauce five times during baking.



146

BEEF POT-ROAST WITH VEGETABLES

1 1/2 kilograms rum pot-roast 6 small onions

5 T. flour 6 medium-sized carrots

2 1/4 t. salt 3 stalks celery, cut into pieces

1/4 t. pepper 4 medium-sized potatoes cut3 T. shortening in half

2 1/2 c. water dash of pepper

1 bay leaf 3 T. dripping

Combine two T. flour, 1 t. salt and 1/4 t. pepper: rub meat with mixture.Brown both sides in a heavy skillet with shortening for about 20 minutes. Add 1-2 cups water and bay leaf. Cover tightly and simmer for 2 1/2 hoursuntil meat is tender. Add vegetables and one t. salt. Simmer for 45 to 60minutes. Put meat and vegetables on a platter. Stir three T. flour, 1/4 t. salt,and dash of pepper into three T. drippings. Add 2 cups water. Cook, stirringconstantly until mixture comes to a boil. Serve with meat.

APPLE PIE

1 cup sugar

1/2 t. cinnamon

1/2 t. salt

1 t. grated lemon rind2 T. flour

6 cups pared, sliced apples

1 T. lemon juice

2 T. butter

Combine sugar, cinnamon, salt, lemon rind, and flour in mixing bowl.Layer apples in pastry pan with crust, sprinkling cinnamon sugar mixture

over each layer.Sprinkle with lemon juice. Dot with butter. Roll out remaining dough-

crust. Flute and cut slits to let out steam. Bake at 350° for 40 minutes untilapples are tender when pierced with a fork.

Double-Pastry Crust:

2 cups all-purpose flour

1 t. salt

2/3 c. lard4-6 T. cold water

Measure flour without sifting. Sift flour with salt. Cut lard with flourby using a pastry blender. Sprinkle cold water over flour mixture. Roll doughand shape on pie pan.



147

CHICKEN SALAD

3 cups diced cooked chicken

1 cup sliced celery

1/2 c. mayonnaise

2 T. vinegar

1 t. salt

1 T. minced parsley

1 c. grated carrots

2 T. sweet pickles chopped

2 T. pickle liquid

1 c. diced apple

Combine ingredients; mix well. Chill until serving time.



148

THE COCKTAIL PARTY

The Cocktail Party is one American tradition which turned to an American institution. It is a very popular style of entertaining guests andfriends alike. The informal quality of the cocktail party with a height of

sophistication makes it an ideal perfect excuse for dressing up, introducing atheme for a festive setting. Unlike an eight-course sit-down meal, the CocktailParty is elegant yet affordable, intimate but brief and best of all, easy to prepareand a snap to clean up. The focal point of a Cocktail Party is the bar andmingling is the behavior that defines it. Mingling means moving around witha drink in hand, having a short upbeat conversation and moving around tothe next guest. An option for entertaining in the early part of the eveningCocktail Parties have become a popular form of entertainment because they require little preparation, are limited as to time, and one can entertain many people at once. Nowadays, hotels and restaurants, and other food service

establishments offer a good venue and service for cocktail parties.

Characteristics of the Cocktail Party

What are the distinguishing characteristics of a cocktail party? The

following are considered standard icons:

1. Cocktails Drinks — alcoholic and non-alcoholic drinks but no beer

2. Hors d'oeuvre — tasty finger foods and canapes

3. The theme or fete or any occasion

4. Martini Glass — a stemmed, elegant glass considered an

international symbol for cocktails

5. The background music which carries the theme through (usually

jazz classics, solo piano, vocals and miscellaneous)

6. The Cocktail Dress – any festive dress that is above the knee

Pointers when hosting a Cocktail Party

1. Limit cocktails to 2 or 3 and 2 or 3 non-alcoholic drinks. Alcoholic

drinks are classically made of Gin, Vodka, and Rum. No Beer.

2. Make sure there are plenty of alcohol-free alternatives for those

who are driving and for quenching raging thirsts before embarking

on a cocktail-sampling session.

3. Foods should be easy to eat with fingers and there should be plenty

of it to quell the effects of strong cocktails. Make sure there are

lots of canapes or very small sandwiches and other finger foods.

Provide cocktail napkins only.



149

4. Cocktail napkins are festive, fun, cute and square. Made of white

or colored paper, they are important since you do not have a fork

in the ritual passing of the Hors d'oeuvres tray and are important

to catch the condensation on the bottom of the glass.

5. Lay out different shapes and sizes of glasses on separate trays ready for different strength of mixes. Offer mineral water, fruit juices

and non-alcoholic alternatives on a separate table.

6. A cocktail party is not a dinner party. It is a 6-8 affair of two hour

duration. Guests may arrive late but must also leave on time.

7. Cocktail parties are not for children.

SUGGESTED DRINK IDEAS

The Classic Cocktails:The Classic Cocktails:

1. Martini

Mix 1 measure gin to 1 measure dry vermouth. For a dry

martini, mix 2 measures gin to 1 measure vermouth.

2. Citrus Gin

Mix two measures gin, 2 measures orange juice, 1 measuregrape juice.

3. Margarita

Mix 3 measures tequila to 1 measure Contreau. Frost the rim

of the glass with lime juice and salt before pouring the cocktail.

4. Spritzer

Half white wine to half sparkling mineral water.

Other Drink Ideas For Cocktails (Found in the chapter Serving Drinksin this book.)

Non-Alcoholic DrinksNon-Alcoholic Drinks

1. Water Cocktail

2 ounces Evian (or any of your favorite brand) to 2 ounces

Perrier.

Pour Evian into ice-filled cocktail shaker. Shake well. Addsparkling water. Garnish with lemon peel knot.



150

2. Shirley Temple

6 ounces Ginger ale to 3 dashes Grenadine.

Pour well-chilled ginger ale into a martini glass, add

grenadine. Garnish with a lemon peel knot or a slice of lime and

maraschino cherry.3. Virgin Gin and Tonic

8 ounces Tonic water

Pour over ice into a tall glass. Garnish with a squeeze of lime.

SUGGESTED FINGER FOODS

Hors d' ouevresHors d' ouevres

1. Crispy Golden CalamareCombine: 1/2 cup corn flour

2 tsp. Chili powder

2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. ground pepper

1 lb. Small squid tubes, cleaned and cut into 1/4 rings

a. Combine powdered ingredients in a medium bowl.b. Add squid rings 4 to 5 rings at a time and toss until well-

coated.

c. Deep fry in hot cooking oil (350°F) for about a minute untilgolden brown.

d. Drain in paper towels.

2. Hot Wings

3 lbs. Chicken wings (top discarded to form chicken drumettes)

1/3 cup brown sugar

1/3 cup ketchup

1/3 cup soy sauce

2 Tbsp. hot chili sauce

Mix 4 ingredients in a small bowl to form a soysauce mixture.

Arrange wing pieces in single layer on a baking tray lined with greasedfoil. Brush with soy sauce mixture and bake in oven at 175°C (350°F) for 20minutes. Brush remaining mixtures onto wings and bake for about 5 minutesuntil chicken wings are done.

Makes 36 long pieces or 24 drummetes



151

HORS D' OEUVRES

Stuffed Eggs

6 hard boiled eggs

6 tbsp. chopped parsley

1 tbsp. chopped gherkins

salt and pepper

1/4 pint mayonnaise


1. Cut eggs in half. Remove yolks.

2. Put yolks in bowl and mash.

3. Add chopped parsley, gherkins and seasonings.

4. Mix with mayonnaise and refill whites.

Variations: Place on crisp toast or thinly sliced bread.

Devils on a Horse back

8 large cooked prunes

4 rashers bacon

paprica pepper

4 slices thin buttered toast


1. Cut bacon in half and wrap around prunes.

2. Fasten with cocktail sticks.

3. Grill until bacon is crisp and brown.

4. Serve on toast, dust with pepper.



152

CANAPES

(Any hors d’ oeuvres that sits on a little piece of bread or cracker or

pastry)

How to M ake the Canape BaseHow to Make the Canape Base Method A

1. Cut the crust off the sides of the sandwich loaf and cut lengthwise

into 1/4 inch slices.

2. Spread each slice with a thin layer of butter. Chill in the refrigerator

for 30 minutes.

3. On each slice (1 1/2 inches wide rectangles) place any of the

following: shrimp halves, smoked salmons slices (thin), meat balls,

olives or cream cheese.

Method B

Spread with softened butter and cut out shapes with cookie or biscuit

center. Use the cutter to cut identical shapes of your choice. Place hors d’

oeuvres on top.



153

BARTENDING EQUIPMENT

1. Cocktail Shakers 2. Martini Pitcher

3. Jiggers 4. Swizzle Stick

5. Ice Bucket and Tongs 6. Martini Glass

7. Champagne Bucket



154

A CHINESE MEAL

A Chinese meal does not feature one main dish but a number of dishes

of equal importance. A formal banquet is served as a succession of courses

with pauses in between for drinking, conversation, and playing games which

explain how diners can partake ten or more courses.At family meals or informal dining, all the dishes are placed on the

table at once. Each place setting includes a bowl of chopsticks and porcelain

spoon, cups for tea, and a small plate which doubles as a saucer under the

eating bowl and acts as a bone plate as well.

Rice is always the basis of the meal. Dessert is not a part of Chinese

meals for everyday eating but a special meal finished with a sweet concoction

such as almond jelly or fresh fruits.

THE MENU

Yin Wor Tong

(Bird's Nest Soup)

Wan Tou Niu Jou Tang Tsue Bai Kuo

(Beef with Peas) (Sweet and Sour Spare Ribs)

Chi Csu Chao Mien Chao Fan

(Chicken Chow-Mien) (Chinese Fried Rice)

Almond Jelly

YIN WOR TONG

(Bird's Nest Soup)

1 1/2 dried bird's nests

2 T. chicken meat

1 T. chopped ham

2 1/2 c. chicken stock

1/2 egg white1 t. cornstarch

1 t. salt

1.2 t. monosodium glutamate



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Soak the dried bird's nest in cold water overnight. Change water andremove feathers with tweezers. Place the clean bird's nest in a bowl with 2 T. water and steam for 1 hour.

CHAO FAN

(Chinese Fried Rice)

7 eggs

4 cups cold cooked white rice

1/2 c. bacon or ham, chopped

3 T. green peas, boiled

3 T. oil

1 pc. onion chopped

3 T. oil

salt to taste

Beat the eggs in a bowl, adding a pinch of salt. Heat oil and cook eggsuntil done. Add rice and fry well, mixing eggs. Stir in bacon, green peas,onions and salt. Mix well until done. Serve hot. Makes six servings.

CHI CSU CHAO MIEN

(Chicken Chow-Mien)

1 box spaghetti or 1/2 kilo pancit canton

1 large dried mushrooms

6 T. chicken meat fillets

1 T. wine

20 pcs. green peas

1/2 t. cornstarch

1/2 c. canned bamboo shoots, sliced1/2 t. salt

1 T. soy sauce

1/3 c. chicken or meat stock

a dash of pepper

1/4 t. MSG

Boil noodles or spaghetti in boiling water until done. Soak driedmushrooms in warm water and cut into strips. Slice chicken meat and mix with wine and cornstarch. Heat oil. Fry mushrooms, bamboo shoots, andchicken meat. Add salt, noodles, green peas, soy sauce, stock, pepper, andMSG and sauté well. Serves six.



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WAN TOU NIU JOU(Beef with Peas)

1 kilo beef fillet

1/3 t. baking soda1 t. sugar

a) 1 t. salt b) 1 t. cornstarch

1/2 t. cornstarch 1 T. water

1/2 T. soy sauce 1 T. sesame or salad oil 1/2 t. salt

2 T. water 1 1/2 cups peas

fresh ginger

Cut beef into bite-size slices. Marinate (a) for 30 minutes then add two

T. oil and mix well. Heat frying oil and deep fry beef for one minute. Drain.

Pound fresh ginger lightly then fry. Add (b) mixture and cook until thick.

Remove ginger and stir in beef. Mix well for one minute. Remove and serve

in a platter. Garnish with peas cooked for two minutes in two T. oil and 1/2

t. salt.

TANG TSUE BAI KUO(Sweet and Sour Spare Ribs)

1 kilo beef fillet

a) 1/2 t. salt

1 T. soy sauce

2 T. sherry or any wine

5 T. cornstarchb) 7 T. sugar

4 T. vinegar

1 1/2 T. soy sauce

1 T. cornstarch

oil for frying

Cut pork into serving pieces. Cook in boiling water for 5 minutes.

Wash and drain. Sprinkle (a) on all sides, coat with cornstarch and deep fry.Drain.

Heat 4 T. oil in pan and add (b) cook and stir until thick, add pork and

mix well.



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ALMOND JELLY

1 bar white gulaman 1/2 cup sugar

2 cups water 1/2 cup evaporated milk

1 t. almond extract 1 can lychees or fruit cocktail

Tear gulaman into pieces. Dissolve it in water by boiling and stirring

continuously. Add milk-sugar mixture to dissolved gulaman and flavor with

almond extract. Strain and pour into mold. Let it cool and cut into fine

cubes. Mix with canned lychees or fruit cocktail with syrup. Serve cold.

THE CHINESE BANQUET (LAUREATE)

In the Philippines the Chinese Banquet is popularly called the ChineseLaureate, which literally means single out for special honor. Special occasions

such as weddings, baptismal, graduations, reunions, and even funerals call

for the Chinese Banquet. It is the most formal Chinese food service where

the serving of food is done one after another in succession. An element of

surprise and fun is enjoyed by those who partake of the feast. The sumptuous

feast starts with the serving of soup and after a succession of dishes the serving

of noodles signal the end of the banquet, topped off with a hot Chinese teaand a hot towel napkin.

In a bewildering variety of Chinese menu, how does one choose food

for the Chinese Banquet? T.C.Lai, author of the book In The Chinese Table,

suggests that one should aim at a balance of tastes and texture as well as a

dietary variety of dishes such as the following:

1. Begin with a dish which is delicate in taste and texture which will

whet the appetite.

2. A light second course is followed by a thick soup.

3. Something more substantial is served such as fried chicken or

roast duck.

4. A fresh steamed fish is served after this.

5. Winding up or served last is fried noodles.6. White or fried rice may be served before or after the meat dishes.

7. Dessert is in the form of Almond Jelly.



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Here is a menu with suggested dishes conforming to the Chinese

Banquet standard:

THE MENU

— Yue Chi Tong — Shark Fin Soup

— Gai Choy Chow Har Kau — Stir-Fried Fresh Shrimp with Mustard

Cabbage

— Ho Lan Dau Chow Dai Tze — Scallops with Snow Peas

— Par Say Saw (Chap Choy) — Mixed Braised Vegetables

— Gwoo Lo Yook — Crisp Fried Pork with Sweet Sour Sauce

— Sze Chuen Jargai — Fried Chicken Szechwan Style

— Buck Ging Ngap — Peking Duck

— Sjeeju Ngau Yook — Beef in Black Bean Sauce

— Ho Nan Jum Choa Yue — Boiled Whole Snapper, Honan Style

— Chow Fan — Fried Rice

— Jahp Wui Chow Min — Braised Noodles

SUGGESTED CHINESE RECIPES

(Adapted from C. Solomon's Asian Cookbook)

Yue Chi Tong — Shark Fin Soup

1 can Shark's Fin6 cups chicken stock, chilled and defatted

1 cup chopped cooked chicken

2 tbsp. light soy sauce

salt to taste

2 tbsp. Chinese wine or dry Sherry

1 tbsp. cold water

1 tbsp. corn flour

2 egg whites slightly beaten

6 spring onions, finely chopped



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ProceProce dure:dure:

1. Combine shark’s fin and chicken stock. Bring to a boil.

2. Add chopped chicken meat, soy sauce, and wine. Add salt to taste.

3. Mix corn flour smoothly with cold water, stir into simmering soup

until it boils and thickens very slightly.

4. Add egg whites to the soup, stirring with chopsticks so that it sets

in smell shreds.

5. Remove soup from heat, pour into tureen, sprinkle spring onions

and serve.

Gai Choy Chow Har KauGai Choy Chow Har Kau –– Stir Fried Fresh Shrimps with M ustard CabbageStir Fried Fresh Shrimps with Mustard Cabbage

250 gm. large raw prawns

1 Chinese mustard cabbage

2 tbsp. peanut oil

1 clove garlic, crushed

1/2 tsp. finely grated fresh ginger

3 tbsp. water

1 tbsp. light soy sauce1 tbsp. chinese wine or dry sherry

1/4 tsp. five spice Powder

1/2 tsp. salt

1 1/2 tsp. corn f lour dissolved in 1 tbsp. cold water


1. Shell and de-vein prawn.2. Cut mustard cabbage into bite-size pieces.

3. Heat oil and sauté garlic, ginger, prawns and mustard cabbage for

2 minutes, stirring constantly.

4. Add water mixed with soy sauce, wine and seasonings. Cover and

simmer for 5 minutes.

5. Add corn flour mixture and stir until sauce boils and thickens.

6. Serve at once with white rice or noodles.



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Ho Lan Dau Chow Dai Tze – Scallops with Snow Peas

250 gm. scallops

2 leeks

125 gm. snow peas

2 tbsp. peanut oil

1/2 tsp. finely grated fresh ginger

2 tsp. corn flour

1/4 cup water

1 tsp. light sauce

1/2 tsp. salt

Procedure:Procedure:1. Wash and dry scallops to get rid of sand and grit.

2. Wash leeks thoroughly and cut white parts into thin diagonal

slices.

3. Remove strings from snow peas.

4. Heat oil. Sauté leeks and ginger for 1 minute over medium heat.

Add scallops and fry on high heat.5. Add snow peas and toss with other ingredients.

6. Add corn flour mixed with water and soy sauce. Stir until

thickened.

7. Serve immediately.

Par Say Saw (R.P.'s Chap Choy) — Mixed Braised Vegetables

750 gm. vegetable mixture or combination of Chinese cabbage,

cauliflower, beans, leeks, carrots, young corn cobs

2 tbsp. peanut oil

1 large clove garlic, crushed

1 tsp. grated fresh ginger

1/2 cup stock or hot water

1 tbsp. oyster sauce

2 tsp. light soy sauce

1/2 tsp. salt

2 tsp. corn flour mixed with 1 tbsp. cold water



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1. Trim and sliced vegetables to bite-sized pieces.

2. Heat oil in a wok. Sauté garlic, ginger and vegetables for 2 minutes.

3. Add hot water or stock and season with salt. Simmer for 4 minutes.4. Push vegetables to side of wok, add corn flour mixture, stir until

thick.

5. Toss vegetables in sauce and serve immediately.

Gwoo Lo Yook — Fried Pork with Sweet Sour Sauce

500 gm. (lb.) pork fillet, cut into 1 inch squares


1 tbsp. Chinese wine

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. five spice powder

1 cup plain flour

1/4 cup warm water

l tsp. Peanut oil

1 egg white

extra oil for frying


1. Mix pork with soy sauce, wine, salt, pepper and five spice powder.

Refrigerate.

2. Mix flour and warm water to a smooth batter. Stir in oil and let

stand for 30 minutes.

3. Beat egg white until stiff and fold in.

4. Dip pieces of pork in batter and deep fry over medium heat until

pork is cooked and batter golden. Set aside.

5. Prepare sauce.



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Sweet and Sour Sauce


1 tbsp. Chinese wine or dry sherry

3 tbsp. tomato sugar

2 tbsp. white sugar3/4 cup water

1 tbsp. corn flour, dissolved in 1 tbsp. water

2 tbsp. peanut oil


1/4 finely grated fresh ginger

1/2 cup, sliced water chestnuts

1 red capsicum (bell pepper), diced

3 tbsp. green peas


1. Combine soy sauce, wine, tomato sauce, vinegar, sugar and water.Stir thoroughly.

2. Simmer mixture and add dissolved corn flour stirring constantly until cooked.

3. Fry garlic, ginger, chestnuts then bell pepper then add these to sauce.4. Remove from heat and pour hot sauce over fried pork.

5. Serve immediately with white rice or noodles.

Sze Chuen Jargai — Fried Chicken Szechwan Style

500 gm. (1lb.) Chicken breasts

4 tbsp. cornflour

1 tsp. salt1/2 tsp. five spice powder

Stock mixture:

1/2 cup chicken stock

2 tsp. sugar


1/2 tsp. sesame oil

1 tsp. vinegar2 tsp. Chinese wine

1/2 tsp. ground black pepper

2 tbsp. corn flour dissolved in 1 tbsp. cold water



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Seasoning:

1/2 cup oil for frying

5 dried chilies, seeded

2 cloves garlic, finely chopped

2 tsp. finely chopped fresh ginger4 spring onions, chopped 2-inch length


1. Bone chicken breast and cut meat into bite-size pieces.

2. Mix cornflour, salt, spice powder and toss chicken pieces in the

mixture. Dust off excess cornflour.

3. Fry chicken in hot oil or high heat. Drain on absorbent paper.

4. Fry garlic, chilies and ginger until golden brown. Add spring

onions.

5. Add stock mixture and bring to a boil until it thickens, stirring

constantly.

6. Add chicken and toss. Serve hot.

Buck Ging Ngap — Peking Duck

1 1/2 1b. (2.5 kg) roasting duck

2 tbsp. salt

1/3 cup vodka

3 tbsp. honey

3 cups water

6 slices fresh ginger

pinch red coloring powder (optional)


1. Wash duck, drain well and dry thoroughly with paper towels inside

and out.

2. Rub salt inside body cavity and put duck in a large plate.

3. Spoon vodka and rub all over the duck. Leave for 4 hours turningbird from time to time so all skin is in contact with vodka.

4. Dissolve honey in water and add tiniest pinch of red coloring

powder. Rub all over on skin of the duck.



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5. Truss the duck, tie a string around the neck, then hang duck in

front of electric fan, for at least 4 hours.

6. Roast duck in a moderately hot oven 190°C (375°F). Put it in a

roasting pan with hot water in it. Duck must be above water. Cook

for 30 minutes. Then lower heat to 150°C (300°F).

7. Turn heat to original temperature, roasting until skin is crisp and

brown all over and duck is tender. The duck is carved at the table,

the skin cut in tiny pieces and serve separately.

Sleeju Ngau Yook — Beef in Black Bean Sauce

500 gm. (1lb.) lean rump or fillet steak, cut into paper-thin slices

1 1/2 tbsp. canned salted black beans

1 tbsp. dark soy sauce

1/4 cup water or stock

1 tsp. sugar

1 tsp. corn flour

2 tsp. cold water

2 tbsp. peanut oil

1 tsp. sesame oil

2 cloves garlic, crushed


1. Combine black beans with soy sauce, water and sugar.2. Fry beef in oil over high heat, stirring constantly until beef losses

its redness. Add garlic and toss for a few minutes, then add bean

mixture.

3. Bring mixture into a boil, lower heat, cover and simmer for no

more than 5 minutes.

4. Mix corn flour with cold water. Stir in and cook until clear and

thick.

5. Serve immediately with white rice.



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Ho Nan Jum Choa Yue — Boiled Whole Snapper, Honan Style

750 (1 1/2 lbs.) fresh snapper or other whole white fish

2 tsp. salt

2 tbsp. peanut oil

1 tbsp. finely grated fresh ginger


2 tsp. sesame oil



1. Scale, clean, and wash fish. Trim spines and fins but leave head

and tail on.

2. Bring to a boil enough water in wok or frying pan to cover fish.

Add salt.

3. Add fish when water boils, cover and reduce heat. Cook for 5-7

minutes.

4. Remove fish and drain well before putting it on a serving tray.

5. Sauté ginger and spring onions until soft but not brown. Addsesame oil and soy sauce.

6. Spoon the sauce all over the fish and serve.

Chow Fan — Fried Rice

2 tbsp. peanut oil

3-4 cups cold cooked rice


1 tbsp. mushroom soy sauce

6 spring onion, sliced diagonally


1. Heat oil in wok until hot.

2. Add rice and stir fry until grain are all separate and lightly colored.

3. Sprinkle with sauces and toss to mix evenly.

4. Add sliced spring onions, toss over heat for 1 minute longer. Serve

hot.



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Note: Variation of Recipe

Add one or more of the following ingredients (which should be fried

before combining with rice): chopped ham or bacon, chopped cooked

pork, cooked small prawns, shelled, beaten eggs, cooked green peas.

Jahp Wui Chow Mien — Braised Noodles

6 bundles (1 lb.) fine egg noodles

peanut oil for frying


1/2 finely grated fresh ginger

1 gm. sliced barbecued pork

1 cup diced cooked chicken

1/2 sliced abalone

1 cup sliced white Chinese cabbage

1 cup bean sprouts, washed and drained

8 spring onions, cut to 2-inch length

1/2 cup light stock or water


2 tbsp. corn flour dissolved in 2 tbsp. cold water


1. Soak noodles for 20 minutes in hot water, drain, then cook in

boiling water for 15 minutes or until tender. Set aside.2. Heat oil and sauté garlic and ginger. Add pork, chicken, abalone,

cabbage bean sprouts, spring onions and bamboo shoots.

3. Stir fry until heated thoroughly. Push ingredients to side of wok.

4. Add stock and soy sauce, bring to a boil.

5. Stir cornflour mixed smoothly with cold water. Stir until it boilsand thicken.

6. Mix in meat and vegetables, and serve immediately over cookednoodles.



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THE FRENCH CUISINE

Bread is to the French as rice is to the Asians. It is usually eaten during

three daily meals in France. Meat, poultry, seafoods, and vegetable dishes

are usually served as main courses. The French meal is usually with wine,

cheese, bread and fruits. Desserts are also served as light refreshing finalé toa series of substantial courses.

The main meal of the day is taken at midday, with varied courses to

offer. Plates and silver are always changed in between courses to avoid mixing

different flavors.

It is a fact that France has the world's greatest cuisine. France produces

a remarkable variety of the choicest foods and the world's finest wines. It also

has an abundance of great chefs or talented cooks. The French simply caremore about their food than other people do.

THE MENU

Cream of Scallops Beef Bourguigonne

(Clam Soup) French Bread

Paullette de Fromage Cheese and Fruits

(Chicken Supreme) Red and White Wine

CREAM OF SCALLOPS(Clam Soup)

2 1/2 cups clam juice or broth 1/4 t. celery salt

1/4 kilo scallops 1 T. butter

2 egg yolks 1/2 t. Worcestershire sauce

1 cup cream 1/2 t. dry mustard

1/4 t. garlic salt chopped parsley

Heat clam juice, butter, Worcestershire sauce, dry mustard, garlic salt,and celery salt in a pan. When it starts boiling, add cut-up scallops andsimmer gently for about three minutes. Beat eggyolks with cream and stir

a little of hot clam juice into it. Then gradually stir a little of the hot clammixture into the pan. Cook, stirring continuously for one minute or untilsoup is slightly thickened. Garnish with chopped parsley. Serve hot.



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PAULETTE DE FROMAGE(Chicken Supreme)

4 pieces deboned chicken breasts cut into halves

1 box cheese cut into strips

pieces of thinly sliced butter

1/4 kilo ham strips

1/2 cup bread crumbs

1/2 cup flour

4 eggs beaten


Season chicken breast with salt and pepper. Stuff with strips of cheese,

butter, and ham. Pat or roll to close. Dredge in flour and dip in beaten eggs.

Fry in deep fat until golden brown. Serve with vegetables (cucumber, tomatoes,

lettuce) and pineapple slices as garnish.

BEEF BOURGUIGNONNE

1 kilo beef sirloin cut into 1 1/2-inch cubes

3 T. butter

1 cup mushrooms, quartered

2 green peppers cut into 2-inch pieces

1/4 cup chopped green onions

1 T. flour

2/3 c. red cooking wine

1 t. salt

6 pieces whole onions (small)

Cook meat in 2 T. butter in a baking dish in 400° oven for 30 minutes

or until well browned. Sauté mushrooms, green pepper, and onions in

butter in a small skillet. Stir in flour. Add wine and salt. Cook until mixture

thickens. Remove meat from oven. Pour mixture and onions over meat.Cover and return to oven. Bake for another 30 minutes. Serve hot with

French bread.



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THE FRENCH COOKING STYLE

French Cuisine encompasses a wide range of cooking styles known as

Gourmet-Elegant such as:

1. Haute Cusine — or Classic Cuisine, is the oldest form of cooking.

Based on five sauces, Haute Cuisine is carefully planned, cooked

to perfection, presented with utmost care. It is served in relatively

small portions in order to appreciate the flavor and presentation

of food.

2. Nouvelle Cuisine — is a more contemporary version of Haute

Cuisine, with light sauce and simple presentation. Started in the

1970's, Nouvelle Cuisine often includes exotic ingredients.

3. Cuisine Bourgeoise — or Provincial Cooking is high quality home

cooking which relies on local ingredients and simple recipes.

This type of cooking is also meticulously planned, prepared and

presented.

THE MENU

French Onion SoupChicken Cordon Bleu

Salad Nicoise

Fruit Brulee

French Onion Soup

1 1/2 cup yellow onions, sliced thinly

1 1/2 red onions, sliced thinly

3 tbsp. butter

6 1/4 cup beef broth

1 1/2 tbsp. Worcestershire sauce

6 slices French BreadParmesan Cheese, grated



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1. Combine onions and butter in a pot, and cook in medium heat,stirring constantly.

2. Add butter and Worcestershire sauce to onions and mix well. Boil

in high heat. Reduce heat, cover and simmer for 23-30 minutes.3. Pre-heat oven to 350 degrees. Arrange bread slices in single layer

in baking sheet lined with foil. Toast bread 5-10 minutes untillight brown and crisp.

4. Place one slice of bread at the bottom of each soup bowl. Top withgrated cheese and spoon soup to full top. Cheese should melt.

Chicken Cordon Blue1 1/2 lb. chicken breast

6 slices ham

6 slices Swiss Cheese

1/2 cup flour

3/4 tsp. pepper

1/2 cup egg, beaten slightly

34 cup bread crumbs

1/4 Parmesan Cheese


1. Pound chicken breast on flat surface until thin.

2. Place 1 slice of ham on each chicken breasts. Top with one sliceof Cheese.

3. Fold sides of chicken and roll up. Secure with wooden toothpick.

4. Combine flour and pepper in a shallow baking dish and mix well.

5. Pour eggs, bread crumbs and Parmesan Cheese, and mix well.

6. Roll chicken in flour to coat well.

7. Cook chicken in skillet turning occasionally for 25-30 minutes

until cooked. Remove toothpick before serving. Serves 6.



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Salad Nicoise

24 frozen green beans, thawed and drained

1 small red bell pepper, sliced thin

1 small green pepper, sliced thin

1 1/2 cups chopped celery 3 medium red potatoes, cooked and sliced

1 1/2 cups cherry tomatoes

14 oz. tuna flakes

2 tbsp. sliced black olives

1 medium red onion, sliced thin

2 tbsp. chopped green onions

2 tsp. dried basil3/4 cup red wine vinegar salad dressing (Vinaigrette)


1. Arrange green beans, red and green pepper slices, celery, sliced

potatoes and cherry tomatoes in platter.

2. Alternate vegetables on platter to fill center

3. Flake tuna over vegetables, top with sliced olives, red onion, basil

and green onions.4. Serve with wine vinaigrette-salad dressing. Serves 6.

Fruit Brulee

1/2 cup seedless grapes

1/2 cup sliced strawberries

1/2 cup sliced peaches

1/2 cup raspberries

1 cup sour cream

1 tsp. vanilla

1 cup light brown sugar, caramelized

cracked ice


1. Fill glass pie with fruits.

2. Combine sour cream, vanilla and mix until blended.3. Cover fruit with sour cream mixture.

4. Refrigerate several hours until chilled.

5. Sprinkle caramelized sugar. Serves 4.



172

GUTES ESSEN IN GERMANY

In German tradition, there are five meals a day, namely: (1) Breakfast

or Frubstuck ; (2) Second breakfast or Zveites Frubstuck ; (3) Mittagesen or the

Midday dinner and the main hot meal of the day; (4) Kaffee , a social snack

in the late afternoon; and (5) a light supper called abenbrot .Bread has always been the basic food of the Germans. At present more

than 200 different kinds of bread are produced in West Germany alone.

Popular ones among these are the rolls, dark bread, white bread, picture bread,

and salt sticks. Moreover, the richest, most beautiful pastries are concocted

in Germany. German pastries are not made for eating alone but they serve

as ceremonial and sentimental gifts. Of all the German ways of preparing

food, baking has always been the most interesting.

Beer drinking is one of Germany's oldest and best known customs.

German beers are generally distinguished as dark or light and come in sweet,

bitter, weak and strong, top and bottom fermented varieties.

Potato is the king of German vegetables. Mashed, sliced or diced,

pureed, baked or turned into flour, potatoes are made by the Germans

into an incredible variety of dishes. Cabbage is another popular vegetable

in Germany. It is cooked and seasoned not only as an accompaniment to

most dishes but also as an added combination with other foods. Sauerkraut

or fermented cabbage is the star of German cuisine. Sausages also come

in hundreds of varieties and it is no wonder why most people think of the

German cuisine as an endless succession of sauerkraut and sausages downed

with beer.

The braten or roast is Germany's national dish. Braten may be a roast

pork, the most popular, or beef or veal — the most elegant. The last two may

be larded with bacon. Eintopf is a popular one-pot dish whereby fish, baconor other meat is combined with vegetables, potatoes, rice or dumplings and

slowly simmered for a long time. Indeed, the German cuisine can boast of

gutes essen or "good eating."



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THE MENU

Lentil Soup

Minute Sauerbraten

German Potato SaladPineapple Sauerkraut

Beer

Honey Cake

LENTIL SOUP

1/2 kilo dried lentils

6 cups water

1/4 kilo bacon

1 leek, finely chopped

1 large carrot, finely chopped

1 stick celery, finely chopped

1 medium-sized onion, finely chopped

frankfurters sliced into 1/4-inch rounds


1 T. flour

Wash the lentils in cold running water. Boil water over high heat beforeadding lentils, a piece of bacon, chopped leek, carrot and celery. Cover and

simmer for 30 minutes.

Melt remaining bacon fat in a frying pan. Add chopped onions andcook until soft and wilted. Sprinkle flour and stir constantly until flour turnsgolden brown. Ladle about six T. of the lentil soup and mix vigorously witha whisk until the mixture is smooth and thick. Add remaining lentils andstir together. Simmer until done. Season with salt and pepper.



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GERMAN POTATO SALAD

5 slices bacon

1 small onion, chopped

2 T. flour

2/3 cup white vinegar

1 1/3 cups water

1/4 cup sugar

1 t. salt

dash of pepper

6 cups sliced cooked potatoes

Fry bacon until crisp. Reserve 2-3 tablespoons dripping. Crumblebacon. Sauté onion in bacon drippings until tender. Blend in flour slowly;then stir in vinegar and water. Cook until mixture boils and thickens slightly. Add sugar, salt, and pepper. Simmer for 10 minutes. Lay potatoes, bacon,and sauce in a double boiler. Keep warm over hot water for 6 to 8 hours, toallow flavors to blend. Serve warm.

MINUTE SAUERBRATEN

4 cubed beef steaks

2 T. butter

salt

pepper

2 T. chopped onion

1 c. water

1 package gravy mix 2 T. vinegar

2 t. brown sugar

Brown meat on both sides with butter in a skillet. Season with salt andpepper. Remove to heated platter. Add onion and cook until tender. Stir in water, gravy mix, vinegar and brown sugar. Cook over medium heat, stirringconstantly, until mixture boils Add meat and cover. Simmer for 10 to 15minutes, until meat is tender.



175

HONEY CAKE

2 cups all-purpose flour (sifted)

2 1/2 t. baking powder

1/2 t. salt

1/4 t. ginger powder

1/4 t. mace

1/2 cup butter

1/2 cup sugar

2 eggs

1/2 cup honey

1 t. almond extract3/4 cup milk

1 cup whipped heavy cream

Sift flour with baking powder, salt, ginger, and mace. Cream butter

and add sugar gradually. Beat until light and fluffy. Add eggs, honey, and

almond extract alternately with flour. Pour in a greased pan and bake at 350°

for 30-35 minutes. Top with Honey-Nut Topping and broil until bubbly and

golden brown. Cool before removing from pan. Frost sides with cream.

Honey-Nut Topping:

1/2 cup finely chopped walnuts

1/3 cup honey

1/4 cup firmly packed brown sugar

1/2 cinnamon

Combine ingredients; mix well. Spread on cake. Broil until golden

brown for 2 to 4 minutes.

PINEAPPLE SAUERKRAUT

1 can sauerkraut (fermented cabbage)

1 can pineapple tidbits

1 can pineapple juice

Drain the sauerkraut. Mix it with the pineapple juice and bring to boil

in a saucepan. Simmer for 10 minutes. Stir in the pineapple tidbits. Serve

on a large plate.



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AN INDONESIAN DELIGHT

The cooking methods used by the Indonesians are very much likethe Filipino way of cooking which includes boiling, frying, steaming andbarbecue broiling. Steamed rice serves as the basis for the meals with two

or more main dishes. The menu always includes a vegetable salad made of cucumber, steamed tender papaya leaves and other green vegetables tossedin a peanut sauce dressing. Kropeck is another mainstay in the meal. Freshfruits are usually served for dessert. All the dishes are offered at the sametime and placed in the dining table all together.

THE MENU

Soto Ayam

(Chicken Soup)Gado-Gado

(Vegetable Salad)

Sate Ayam(Chicken Barbeque)

Nasih Puti(Plain Steamed Rice)

Rendang Daging(Dry Fried Beef Curry)

Rambutan or any fresh fruit

RENDANG DAGING(Dry-Fried Beef Curry)

1 kilo beef steak 2 pcs. onions, chopped

6 gloves garlic

1 T. chopped fresh ginger

3 red chilies, seeded

2 cups thick coconut milk

a dash of coriander

salt to taste2 t. chili powder

1/2 c. tamarind liquid

2 t. sugar



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Cut beef into one-inch strips. Cut onions, ginger, and chilies in blender

with half-cup of cocomilk. Bring to a boil in a saucepan with all remaining

ingredients except tamarind liquid and sugar. Mix well with the meat and

cook uncovered until gravy is thick, stirring occasionally. Cook until gravy is

dry. When oil separates from the rest, add sugar and stir constantly. Allow

meat to fry in the oily gravy. Add sugar and stir constantly until it is dark

brown.

SOTO AYAM(Chicken Soup)

1 chicken, cut into serving pieces

2 t. salt

few whole pepper corns

1 stalk celery

1 small onion

2 slices fresh ginger, bruised

2 cloves garlic, bruised

1/4 kilo noodles

1 1/2 cups fresh bean sprouts

Garnish:

2 hard-boiled eggs, chopped

2 or 3 spring onions, finely chopped

Boil chicken in a saucepan with enough water to cover. Add salt, pepper

corn, celery, onion, ginger, and garlic. Boil, then simmer for 35 minutes.

Cool and strain broth. Flake chicken and cut into small pieces. Add noodles

to strained broth and season it to taste. Put bean sprouts into soup tureenand pour the boiling broth over. Garnish top with chopped eggs and spring

onions. Serve at once.

GADO-GADO(Vegetable Salad)

3 potatoes (boiled and diced)

1/4 k. bean sprouts

3 carrots

1 green cucumber

small bunch kangkong

tender papaya leaves



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Steam or blanch papaya leaves, kangkong , carrots and bean sprouts.

Dice cucumber into uniform pieces. Mix all ingredients and toss together in

peanut sauce.

Peanut Sauce:

6 T. peanut butter

1/2 t. patis or fish sauce

1 c. cocomilk (first extraction)

2 T. soy sauce

1 t. garlic (crushed)

salt and sugar to taste

lemon juice to taste

Put peanut butter and cocomilk and heat gently until mixed. Remove

from heat and add all other ingredients.

SATE AYAM(Chicken Barbeque)

1 k. chicken breasts

1/4 c. soy sauce

1/4 c. brown sugar

2 pcs. red chili

2 medium onions, chopped

2 t. chopped ginger

2 T. lemon juice

1 1/2 t. salt2 T. sesame oil

1/4 c. cocomilk

Debone chicken and remove skin. Cut into cubes and marinate for

one hour or overnight in a marinade of chilies, onions, ginger, lemon juice,

salt, oil, soy sauce, and sugar. Arrange chicken meat in skewers or bamboo

sticks (barbecue sticks). Broil until done or when chicken is crisp and brown.

Brush with extra oil during broiling.

Pour remaining marinade into a small saucepan, add coconut milk and

simmer over low heat until smooth and thickened. Stir continuously. Serve

with the taste.



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AN INDONESIAN DELIGHT

THE MENU

Nasi Goreng (Fried Rice)

Ikan Panggang (Grilled or Baked Fish in Spices)

Rendang Kambing (Lamb Curry)

Krupuk Emping (Fried Melingo Nut Wafers)

Cucumber Relish

Nasi Goreng (Fried Rice)

4 cups cooked rice, cooled500 g. medium-sized prawns

2 chicken thighs, fillet

2 eggs

3 tbsp. peanut oil

1 large carrot, cut into fine julienne strips


1 tsp. Sambal olek

1 tbsp. dark soy sauce

4 spring onions, sliced diagonally

red capsicum, cut into strips


1. Peel and devein prawns. Slice chicken fillets into thin strips.2. Beat eggs until blended and cook over low heat into omellette.

Roll it up and slice thinly.

3. Heat oil in frying pan, stir-fry prawns, chicken, carrots and garlic

until lightly browned.

4. Add sambal, soy sauce, rice and spring onions. Stir-fry until heated.

5. Garnish with sliced omellete, spring onions and red capsicum.

Serves 6.



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Ikan Panggang (Grilled or Baked Fish with Spices)

2x 300 g. whole white fish

1 onion, chopped


1 tsp. chopped fresh ginger1 tsp. chopped lemon rind

2 tsp. tamarind sauce

1 tsp. Light sauce

1 tbsp. peanut oil


1. Clean fish and make diagonal cuts with sharp knife on each sideof fish.

2. Mix garlic, onion, lemon rind, tamarind sauce, soy sauce and oil.Grind or put in processor until mixture is smooth.

3. Spread mixture on both sides and inside of fish.

4. Wrap foil around the fish and secure firmly.

5. Place in baking dish and bake at 180 °C for 30 minutes or grill

until fish is just cooked.

Rendang Kambing (Lamb Curry)

1.5 kg leg of lamb, boned

1 tbsp. coriander seeds

2 tsp. black pepper

2 tsp. cardamon seeds

2 tsp. cummin seeds6 whole cloves

1/2 cinnamon sticks, crumbled

2 tbsp. oil

1 large onion, chopped

2 cloves garlic, crushed

2 tsp. grated fresh ginger

stem of lemon grass (10 cm. long)400 gm. canned tomatoes

2 cups water

1 cup coconut milk



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1. Cut lamb into bite-size pieces. Grind coriander, peppercorn,

cardamon, cumin, cloves and cinnamon

2. Heat oil in pan, fry lamb until brown, then remove.

3. Stir-fry onion, garlic, ginger and lemon grass until tender. Addspice mixture.

4. Return lamb to pan, add tomatoes, water and cocomilk. Bring to

a boil and reduce heat to low. Simmer uncovered, stirring often

for 1 1/2 hours or until lamb is tender.

5. For a spicy curry, add 1 to 4 chopped red chilies. Serves 6.

Krupuk Emping (Fried Melingo Nut Wafers)

Melingo nuts are flattened-out kernels, sold in packets, and need only

a few seconds deep frying in hot oil.


1. Make sure the oil is medium hot. Too hot oil will brown the

emping and they will taste bitter.

2. Drop only a few into the oil at a time, spooning the oil as they

cook, which should be less than a minute.3. Lift them out quickly in a slotted spoon and drain on absorbent

paper.

4. Lightly sprinkle salt before serving as an accompaniment to a meal

or as a nibble with drinks.

Cucumber Relish

1 large cucumber

1 tbsp. palm sugar

2 tbsp. vinegar

1/2 tsp. salt

1 tbsp. chopped mint


1. Peel cucumber lengthwise, scoop out seeds. Thinly slice cucumber

crosswise.2. Combine sugar, vinegar, salt and mint. Pour over cucumber.

3. Serve as accompaniment.



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A TASTE OF JAPAN

Like all Asian countries, rice is the mainstay in many favorite Japanese

dishes. However, noodles of various kinds are now popularly used as substitute

for rice. Water or oil is a popular cooking medium.

Japanese meal is usually served using individual dishes in small servings.Soup is served in covered bowls and chopsticks are used instead of silverware.

Noteworthy items in the menu consist of SASHIMI, a delicacy of raw

fish, TEMPURA, seafoods, and vegetables coated with thin batter and deep-

fried, SAKE or tea, WAKAME, a seaweed popular in soups and TOFU or

soybean curd.

The special quality of a Japanese meal may be attributed to its beautiful

presentation — the small quantities in which food is served so that oneappreciates the appearance, aroma, taste, and texture in a special way.

THE MENU

Serimono

(Clear Soup)

Fish Teriyaki

Shrimp Tempura

Plain Rice

Green Tea

SERIMONO

(Clear Soup)

3 cups chicken broth

1 1/2 t. soy sauce

salt to taste

Garnishes such as small

slices of carrots

piece of green onions (thinly sliced crosswise)celery stalks (chopped)

strips or flakes of cooked chicken meat



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Heat the broth with soy sauce and salt to taste, just to simmer. Serve in

small, individual bowls, each containing the garnishes. The soup is sipped

from the bowl and the garnishes may then be eaten with chopsticks.

FISH TERIYAKI

2 to 3 lbs. fish fillets (lapu-lapu or talakitok )

1 c. soy sauce

1/2 c. sugar

1/4 c. salad oil

2 t. grated fresh ginger root

1 clove garlic

1 T. sesame seed

In a bowl, combine soy sauce, sugar, oil, ginger, and garlic. Marinate

fillets in this mixture for several hours. Line a shallow baking pan with

aluminum foil. Arrange fillets in pan and broil for four minutes brushing

once or twice with salad oil. Turn, brush with more oil and sprinkle with

sesame seeds. Broil for three to five minutes more until fish flakes. Serve in

a bed of shredded lettuce. Makes six servings.

SHRIMP TEMPURA

1/2 kilo shrimps (shelled)

5 pcs. carrots

5 pcs. red/green pepper

4 medium onions

30 pcs. short barbecue (bamboo) sticks

Shell shrimps but leave tails on and devein. Cut carrots in thin diagonal

slices; pepper in short strips and onions in crosswise slices. String above

ingredients in short bamboo skewers, each piece containing two or three

pieces of shrimps alternately arranged with pepper, carrots, and onions.

Dip in batter made of:

2 eggs

3/4 c. unsifted flour15 T. cold water

Fry each piece in deep hot fat until golden brown. To eat, dip each

piece in the sauce.



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Tempura Sauce:

3 c. fish or meat stock

1 c. soy sauce

1 c. rice wine (sake) or sherry

Combine all ingredients in a pan and bring to a boil. Serve hot in littleindividual bowls. Serves 6.

A TASTE OF JAPAN

THE MENU

SushiSashimi (Raw Sliced Fish)

Yakitori (Chicken on Skewers)

Tofu Miso Soup

Teppan Yaki (Grilled Steak and Vegetables)

Sushi

1 cup short grain white rice

2 cups water

1 tbsp. Caster sugar

1 tsp. salt

2 tbsp. rice vinegar

125 gm. smoked salmon or fresh sashimi tuna1 small cucumber, peeled

1/2 small avocado

4 sheets Nori (Sushi Mats)

Wasabi to taste

3 tbsp. pickled ginger or vegetable


1. Wash rice and cook in medium pan or in a rice cooker.

2. Add sugar, salt and vinegar to the rice, tossing with a wooden

spoon until well combined. Set aside.



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3. Cut salmon into thin strips, cut cucumber and avocado into

matchsticks about 5 cm. (2 inches).

4. Place a sheet of Nori on a Sushi mat on a flat surface and spread

a quarter of rice about half of the Nori leaving a 2 cm. borders

around the remaining 3 sides.

5. Spread a very small amount of Wasabi down the center of rice.

6. Arrange a quarter of the fish, cucumber, avocado and ginger or

vegetables along top of Wasabi.

7. Using the mat or paper as a guide, roll the Nori up firmly from

the bottom enclosing the rice around the ingredients.

8. Press the Nori edges together to seal the roll.

9. Using a sharp knife, cut the roll into 1 inch rounds.

Yakitori (Chicken Kebabs)

1 kg. (2 lb.) chicken thigh fillets

1/2 cup Saki

3/4 cup Shoshoyu (Japanese soy sauce)1/2 cup Mirin

2 tbsp. sugar

10 spring onions, cut diagonally into 2 cm. pieces


1. Soak 25 wooden skewers in water for 20 minutes. Drain and set

aside.

2. Cut the chicken thigh fillets into bite-sized pieces.

3. Combine the sake, shoshoyu, merin and sugar.

4. Thread the chicken pieces into the wooden skewer, alternately

with spring onion pieces.

5. Place the skewers on a foil-lined tray and cook under a preheated

grill, turning and brushing frequently with the sauce, until chicken

is cooked.

6. Serve immediately, garnished with a few spring onions.



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Tofu Misu Soup

250 gm. Firm tofu

1 spring onion

4 cups water

1/2 cup dashi granules100 gm. Miso

1 tbsp. Mirin


1. Cut Tofu into 1 cm. (1/2 inch) cubes. Slice the spring onionsdiagonally into short lengths. Set aside.

2. Combine water and Dashi in a small pan using a wooden spoon.Bring the mixture to a boil.

3. Combine Miso and Mirin in a small bowl, then add to the boilingliquid.

4. Add the tofu cubes to the hot stack and heat for 5 minutes inmedium heat.

Sahshimi (Raw Sliced Fish)

500 gm. (1 lb.) fresh seafood such as tuna, salmon, ocean trout, snapperor kingfish

1 carrot peeled, for garnish

1 Daiken, peeled for garnish

Shoshoyu (Japanese soy sauce)

Wasabi, for serving


1. Clean fish and use a very sharp knife to remove skin. Chill thefish in the freezer until it is firm to be cut into thin, evenly-sizedslices about 5 mm. (1/4 inch) wide.

2. Use a zester to scrape carrot or daikin into thin strips. Use togarnish the sashimi.

3. Arrange the prepared sahimi pieces and garnishes attractively ona flat platter and serve immediately with a bowl of shoshoyu and wasabi for mixing to taste for dipping.

Note: Sashimi should be prepared before serving. Be sure the fish usedfor making sashimi is fresh and of the highest quality. Frozen fishshould not be used.



187

Teppan Yaki (Grilled Steak and Vegetables)

350 gm. steak fillet, partially frozen

4 small slender eggplants

100 gm. Fresh Shuitake mushrooms100 gm. baby green beans

6 baby yellow or green squash

1 red or green capsicum

6 spring onions, outside layer removed

210 gm. can bamboo shoots, drained

1/4 cup light vegetable oil

soy and ginger dipping sauce


1. Slice the steak into very thin slices. Place the slices in a single layer

on a large serving platter. Season with plenty of salt and freshly

ground pepper. Set aside.

2. Prepare vegetables as follows:

Eggplants — trim the ends and cut into long very thin slices

Mushroom — trim

Beans — top and tail and cut into 7 cm. long (2 3/4 inches)

Squash — quarter or halve the squash

Capsicum — cut into thin strips about 7 cm. long

Bamboo shoot — trim and slice to similar sizes

3. Stir-fry the vegetables in very hot oil.

4. Quickly fry the meat, searing both sides.

5. Arrange all vegetables attractively in bundle in separate serving

plate. Dip in sauce before eating.



188

VIVA ESPANA!

The cooking of Spain is a blend of many ingredients. The blend is

complex at times but the ingredients are not disguised and never spiced to

alter basic simple tastes. One of the false accusations made about Spanish

cooking is that it is "hot" and highly spiced. In fact, Spaniards tend to shy away from spicy foods — their cuisine uses very little spice.

Spain is noted for its cocido. This is a savory dish of vegetables, pork,

beef, ham, bone and chorizo, cooked in one setting but served traditionally

as three separate courses: first, the broth; second, the vegetables; and third,

the chunks of meat. Cocido is eaten with chunks of fresh crusty bread. There

are several regional variations of cocido.

The Spaniards have five official meals namely: (1) the desayuno orbreakfast; (2) almuerzo or lunch; (3) the comida at 2:30 p.m.; (4) the merienda

or snacks at 4:00 p.m.; and the (5) cena or supper. The final proof of the

Spanish appetite lies not in any of the formal meals he eats but in the snacks

he consumes between meals. However, the Spanish would not think of eating

without first seeing to it that those around them have already been fed.

THE MENUCocido Madrileño Paella

(Boiled Chicken, Meat and Vegetables)

Sangria

(Red Wine and Fruit Cup)

COCIDO MADRILEÑO(Boiled Chicken, Meat and Vegetables)

1 fryer cut into serving pieces 6 pcs. chorizos

1/2 kilo beef brisket 1/2 kilo pork

1/4 kilo ham 1 cup chick peas

1 large onion 2 medium-sized carrots

2 medium-sized leeks 1 whole cabbage cut into 6 wedges

2 to 3 small potatoes peeled 3 t. finely chopped garlic

1 small bay leaf 1/2 t. ground pepper

6 c. water



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Boil beef, pork, and chicken together in water. Skim the scum as it risesto the surface of the boiling water. Lower heat and simmer for 1 1/2 hours. Add ham, sausages, onion, carrots, leeks, pepper, potatoes, chickpeas andcook covered for 30 minutes or until all the meat and vegetables are tender.

To serve, transfer the meat and chicken in a serving dish and place thechorizos around them. Remove the vegetables from broth and arrange themattractively on a platter. The broth is served alone as the first course. Makes12 servings.

SANGRIA (Red Wine and Fruit Cup)

1 bottle dry red wine

3 T. brandy soda-water, chilled

ice cubes

1/2 lemon cut into 1/4 inch slices

1/2 orange cut into 1/4 inch slices

1/2 large apple cut into thin cubes

4 oz. sugar syrups

Put lemon, orange, apple, and syrup into a large jug. Pour in the wineand brandy and stir with a long-handled spoon until well-mixed. Refrigeratefor at least an hour until thoroughly chilled. Just before serving, pour inchilled soda water and serve at once in chilled wine glasses or fill glasses withice cubes before putting the sangria.

PAELLA

1 frying chicken, cut into serving pieces

3/4 cup olive oil1 lb. slab bacon cut into 1-inch cubes

1 head garlic, peeled and chopped fine

2 big onions, sliced

1 can tomato puree

1 t. paprika

2 cups rice

6 prawns, boiled2 crabs, boiled and quartered

20 big clams, boiled in 5 cups water

5 cups water in which the clams were cooked



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1/2 cup canned peas, drained

1 can sweet pepper

salt and pepper

Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil

until brown.

Add onion, then the bacon cubes and fried chicken. Add the tomato

puree, paprika, sweet pepper and the water in which the clams were cooked.

Add rice, allow to simmer until mixture is almost dry and the rice cooked.

Add crabs, clams and peas, and cover well. Continue cooking over low heat

until all the water has evaporated. Add salt and pepper to taste. Serve hot.



191

A TOUCH OF ITALY

Italy uses the European type of table services. Its cooking was the first

fully developed cuisine in Europe. Formal setting is used for special occasions

particularly in hotels where tourists flock.

Italian food always include a variety of fish for their soup and are knownfor their pastas (noodle spaghetti, macaroni). Italian cooks have devised many

instruments for forming their basic dough into pastas of varying shapes and

widths. Italians are also rice eaters since Italy is the biggest producer of rice

in Europe.

The Italian cook has a wide spectrum of flavourings to choose from.

Italy is a country whose repertoire of herbs is large and of high quality. The

best olive oil in the world comes from Italy.

The average Italian family usually has a simple midday meal. Lunch is

the principal meal of the day. Soup always starts the meal followed by the main

dish of fish or meat usually accompanied by a vegetable. There is an abundant

serving of pasta with a generous tasty sauce. Cheese and fruit come last.

THE MENU

Zuppa di Uongole

(Clam Soup)

Lasagne Pollo alla Cacciatora

(Chicken Cacciatore)

Pizza

Ice Cream

ZUPPA DE UONGOLE(Clam Soup)

2-dozen hard-shell clams 5 T. olive oil

1 t. finely chopped garlic 6 T. dry white wine

1 small can tomato spice 1 c. water

3 1/2 T. chopped parsley

Fry garlic in olive oil and add tomatoes in saucepan. Add wine and

bring to a boil. Reduce heat and simmer the sauce for 10 minutes.

Steam or boil clams until they open. Set aside. Strain clam broth and

mix it with the simmering tomato sauce. Cook for two minutes then pour

over the clams and sprinkle chopped parsley on top. Serve hot.



192

ITALIAN LASAGNE

Basic Noodle Dough or Pasta for Lasagne:

4 C. all-purpose flour sifted

1/2 t. salt

4 eggs

6 T. cold water

Mix flour and salt in a bowl. Make a well in the center. Add eggs, one

at a time, mixing slightly after each addition. Add water, gradually mixing to

make a stiff dough. Turn dough into lightly floured surface and knead until

smooth. Roll lightly 1/2 inch thick to form a rectangle about 12 inches long.

Cut dough lengthwise into strips of 1/2 to 3/4 inch wide.

Boil eight qts. of water in a large saucepot. Add 1/4 cup salt then the

noodles. Boil uncovered, rapidly for 15 minutes until tender. Drain in a colander.

Meat Filling:

4 T. cooking oil 1/2 kilo hamburger mix

4 pieces garlic, crushed 1/2 cup evaporated milk

1 green pepper, chopped 1/2 cup water

1 onion, minced 1/2 cup grated cheese

2 T. catsup 2 cans tomato sauce

salt and pepper to taste bay leaves

Sauté garlic, onions, and green pepper. Add hamburger mix and cook until brown. Add tomato sauce, catsup, bay leaves and seasonings. Bring toa boil. Lower heat and allow to simmer for 30 minutes. Add grated cheeseand cook until thickened.

Bechamel Sauce for Lasagne:

2 T. butter

1/2 cup evaporated milk

2 T. all-purpose flour

1 T. minced onion

1/2 t. salt

1/2 cup chicken broth

1/4 t. pepper

Melt butter, flour, pepper and salt, until smooth. Add milk and chickenbroth slowly, stirring continuously to avoid lumps. Stir in minced onion.



193

General Direction For Lasagne:General Direction For Lasagne:

Place a thin layer of meat filling in a pyrex dish, followed by a thin layerof Bechamel Sauce and a layer of pasta. Do this twice in the same order, thelast layer having the most meat sauce and Bechamel Sauce.

Bake in preheated oven at 350°F for 30 minutes until top is brown.

POLLO ALLA CACCIATORA (Chicken Cacciatore)

1 fryer cut into serving pieces 1/4 c. flour

2 medium-sized onions 1/4 c. cornstarch

1 head garlic 1/2 t. white pepper

1 green pepper 1 t. salt1 can tomato sauce 1 c. fat or oil

1 can mushrooms 1/2 t. powdered oregano

Dice onions and green pepper. Crush garlic. Coat each serving pieceof chicken in a mixture of flour, cornstarch, pepper and salt. Fry the chickenin deep fat until golden brown. Set aside. Sauté garlic, onions and pepper ina small amount of fat. Add fried chicken and mushrooms and simmer foraround two minutes. Add oregano before pouring tomato sauce and 1/4 c. water. Simmer over low fire until chicken is tender. Serve piping hot.

PIZZA

2 c. flour A.P. 1 1/4 t. yeast

1/2 t. salt 1 T. oil

1/2 cup warm water 1 T. sugar

Soften yeast in water with sugar. Add flour to softened yeast and blend.

Knead dough until smooth. Let dough rise for one hour. Punch dough androll in pizza pan. Bake for 10 minutes (to pre-cook crust) at 350°. Spreadtopping and bake until done.

Pizza Topping:

cold cuts or sardin 1 3/4 cups grated cheese

1 cup tomato sauce 1/2 cup red and green peppers

1/2 cup chopped onions 2 t. oregano

3 T. cooking oil

Sauté onion in oil until golden. Add tomato sauce, green pepper,oregano, and red pepper. Spread on crust. Arrange cold cuts over sauce. Top with grated cheese and bake at 450°C for 10 minutes.



194

PASTA DELIGHTS

Italy is always associated with Pasta Meals (Noodles, Spaghetti,

Macaroni). The Italians are expert in their basic dough preparation of pastas

in different shapes and widths. Some of their famous pastas are known as:

Canneloni — hollow tubes of pasta up to 2 inches long

Farfalle — bow-tie shaped pasta

Fasilli — cork screw-shaped pasta

Vermicelli — also known as Spaghetti-worm-like pasta

Ziti — very short tubular-shaped pasta

Macaroni — cured pasta with hollow cuts in forms of elbow, salad, cutmacaroni

Lasagne

Fettucini

Special Pasta Sauces include:

Alfredo — made with fresh cream, garlic and Parmesan Cheese

Clam Sauce — combination of clam broth, tomatoes and crushed red pepper

Genoveve — thick meat sauce flavored with garlic, tomatoes and herbs

Marinara — tomato sauce flavored with garlic and herbs

Neopolitan — tomato sauce blended with herbs, garlic, mushrooms and

bell pepper

Pesto — made from Olive oil, fresh basil, garlic, walnuts and fresh cream

Tips for cooking a well-done Pasta:Tips for cooking a well-done Pasta:

1. Follow manufacturers' tested cooking methods written on the

label.

2. Add 1 tsp. salt and 1 tsp. oil to the boiling water (use 6 cups water

for every 2 cups cut macaroni) to prevent sticking of noodles.

3. Gently lower the Pasta when the water is boiling vigorously, then

simmer with occasional stirring. Al Dente stage means that thenoodles are cooked yet firm and chewy.



195

SUGGESTED PASTA RECIPES

Spaghetti with Pesto

1 kilo Spaghetti or other long Pasta

2 tbsp. extra virgin olive oil

1 cup Pesto Sauce

1/3 cup freshly grated Parmesan cheese


1. Bring a large pot of water to a boil, salt it. Cook the pasta until

tender but firm.

2. Meanwhile, stir the olive oil into the Pesto to thin it a little. When

the pasta is almost done, thin the pesto further with pasta cooking water until it has the consistency of heavy cream.

3. Toss the pasta with the pesto, top with grated cheese and serve.

Add grated cheese as desired.

Basic Pesto

2 cups fresh basil leaves, rinsed dried and blanched

salt and pepper to taste1/2 clove garlic, crushed

2 tbsp. walnuts, lightly toasted in a dry skillet

1/2 cup extra virgin olive oil or more

1/2 cup freshly grated Parmesan or any hard cheese


1. Combine basil, salt, garlic, nuts and half of the oil in a blenderor processor.

2. Process and add the rest of the oil gradually.

3. Store in the refrigerator. Stir in the Cheese before serving.

Carbonara (White Spaghetti)

1 tbsp. olive oil 1 pack bacon cut into small bits

2 pcs egg yolks 1 tbsp. butter

1 cup cream 1 cup Parmesan cheese, grated

pinch of nutmeg salt and pepper

1 pack spaghetti noodles



196


1. Combine the olive oil and bacon. Cook over medium heat until

bacon is crisp.

2. Cook the pasta as directed in the package. Drain and set aside.

3. Mix the rest of the ingredients together with a wire whisk and

simmer over low heat until the sauce thickens.

4. Pour over the pasta. Sprinkle bacon on top.

Pasta Primavera

4 ounces linguine

1/4 cup butter or margarine

1 cup thinly sliced fresh broccoli

1 medium carrot, thinly sliced

1/2 sliced green onion

1 clove garlic, minced

1 tsp. dried basil, crushed

1/2 teaspoon salt

1/4 tsp. pepper

1 1/2 cups sliced fresh mushrooms

1 6-ounce package green peas

1/4 cup dry white wine

Grated Parmesan Cheese


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

2. Melt butter or margarine in a skillet. Stir in broccoli, carrot,

onion, garlic, basil, salt and pepper. Cook for seven minutes or

until tender.

3. Add mushroom and cook for 2 minutes until tender.

4. Stir in linguine. Toss and turn mixture into serving bowl.

5. Sprinkle Parmesan cheese atop and toss. Serve hot.



197

Caesar Pasta Salad

10 ounces Angel Hair Pasta

1/2 cup chopped red onions

1/4 cup chopped red or green bell pepper

1/4 cup Parmesan cheese

2 tbsp. fresh parsley, snipped

8 oz. Caesar Salad dressing

1 head Romaine lettuce, shredded

1 small tomato, sliced


1. Prepare pasta according to package direction. Drain well and placein a large bowl.

2. Add onion, bell pepper, Parmesan cheese and parsley to pasta and

mix lightly.

3. Pour salad dressing over mixture and toss until mixed.

4. Line serving platter with lettuce and spoon pasta salad over top.

5. Garnish with tomato slices and serve.



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SINGAPORE: MULTI-CULTURAL FOOD PARADISE

Singapore is a multi-cultural society made up of Chinese, Malays, Indians

and Eurasians. There is a wide variety of ethnic foods which make Singapore a

multi-cultural food paradise. Although the society is predominantly Chinese,

it has its own Nonya -style of cooking. Nonyas are straits born Chinese women; the men are Babas and together they are known as Peranakan. The

most interesting food peculiar only to Singapore is the Nonya - style of food:

a mixture of Chinese ingredients and Malay spices cooked in a way that

is perfect mingling of two cultures. A wide variety of ethnic foods such as

Chinese, Malays and Indians are served during their ethnic festivities, which

has a special significance for each group.

The Chinese meal is usually served in crockery with Chinese designs. The Chinese families eat rice using bowls and chopsticks. All the dishes are

served together with a big bowl of soup in the center. Chopsticks are used to

pick up bite-sized pieces of food. Chinese tea is usually served with the meal.

Desserts could be in the form of a sweet soup such as Red Bean soup.

Malay families serve food on plates and bowls. The dishes are served

all at once. Malays enjoy eating food off the plate using their finger, though

some prefer to use fork and spoon. There is a special water pot for rinsingthe fingers. Water or Air Bandong, a milky drink made of Rose Syrup and

sweetened condensed milk is served with food. Sweet Malay cakes are served

at the end of the meal. Most Malays are Muslims; they do not eat pork as it

is considered religiously uncleaned. Their food must be Halal which means

that the food has been prepared according to Islamic practices.

An Indian meal is served in stainless receptacles. They use either fork

or spoon or their hands to eat. All dishes are served at the same time. Those who eat with their hands use the fingers to pick up the food. It is also common

to see Indians eating rice placed in Banana leaves. Drinks served are usually

water or fresh lime juice and desserts are usually in the form of sweet meats.

Most Indians are Hindus. Hindus do not eat beef as they consider the cow

a sacred animal. Some Hindus are vegetarian, others choose not to eat meat

on certain days of the week.



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THE MENU

Steamed Coconut Rice

Chili Crab

Laksa

Rojak

SUGGESTED RECIPESLaksa (Mixed Seafoods)

500 gms (1 lb.) raw prawns

500 gm. (1 lb.) fish fillets or fish balls

1/4 teaspoon pepper

1 tsp. salt

125 gm. crabmeat, or 2 cooked crabs cut into pieces

5 Tbsp. oil

8 cups water (prawn stock)

2 tsp. salt500 gm. (1 lb.) vermicelli

500 (1 lb.) fresh bean sprouts

1 large cucumber, peeled and coarsely grated

8 spring onions

1/2 cup fresh mint leaves

For soup:

2 medium onions, sliced

2 cloves garlic, chopped

2 tsp. finely grated lemon rind

2 tsp. lado powder

8 candlenuts, grated

6 dried chilies seeds removed

2 tsp. ground turmeric4 tsp. ground coriander

2 tsp. sugar

2 1/2 tsp. salt to taste



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1. Soak the red chilies in hot water for 20 minutes.

2. Peel the prawns, retaining heads, shells, tails and legs. Place

peelings in pan and cook for 10 minutes. Stir in 1 cup of water.

When part of the water has evaporated, add another cup thenbring to boil. Add the remaining whole prawns until they turned

pink, remove and set aside.

3. Strain the stock and discard all the peelings. Simmer.

4. Place the ingredients for soup in a food processor until finely

chopped.

5. Heat the oil and cook the paste over low heat for about 8

minutes. Stir in the stock and coconut milk, bring to a boilbefore adding prawn and fish ball slices.

6. In a separate pan cook the noodles, drain well and divide the

noodles equally in 4 soup bowls.

7. Ladle the hot soup over the noodles. Garnish with cucumber, bean

sprouts and mint leaves. Top each bowl with a cooked prawn.

Chili Crab2 medium size fresh crab

1/2 cup peanut oil

2 tsp. finely grated fresh ginger


1/4 cup tomato sauce

1/4 cup chili sauce

1 Tbsp. sugar

1 Tbsp. light soy sauce

1 tsp. salt


1. Clean and wash crabs. Remove hard top shell, stomach bags and

fibrous tissues. Chop each crab into 4 pieces or 6 pieces, if large.

2. Heat oil and fry crab pieces until they change color. Turning themon all sides until cooked. Remove and set aside.

3. Fry ginger, garlic and red chilies, stirring constantly until they are

cooked (but not brown).



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4. Add the sauce, sugar, soy sauce and salt. Bring to a boil before

adding crabs.

5. Allow the crab to simmer for 8 minutes adding a little water.

6. Serve with white rice.

Rojak

1 large or 2 small cucumbers

1 small pineapple, not too ripe

3 fresh red or green chilies

Dressing:

3 tbsp. Chinese vinegar

2 tbsp. sugar1 tsp. Sambal ulak or crushed fresh chilies

1 tsp. Dried shrimps paste


1. Peel cucumber, cut lengthwise, remove and cut into matchsticks

strips.

2. Cut pineapple into wedges or thin slices.

3. Seed chilies and cut into strips

4. Combine cucumber, pineapple and chilie in a bowl and sprinkle

lightly with salt.

5. Toss the dressing with pineapple juice.

Steamed Coconut Rice

500 g. (1 lb.) long grain white rice

1 1/2 cups coconut milk 1 teaspoon salt


1. Place a large sheet of baking paper in the base of a large bamboo

steamer.

2. Spread the rice in the base of the baking paper-lined bamboo

steamer.

3. Gently heat the coconut milk with salt in a pan. Add the steamed

rice, bring to a boil and stir well. Cover with a tight-fitting lid. Remove

from the heat and set aside for 45 minutes until coconut milk is

absorbed. The result is a chewy, light and delicately flavored rice.



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KOREAN SPECIALS: KIMCHI AND BARBECUES

In Korea, rice is served at every meal. At breakfast, it is sometimes

served as gruel, especialy for elderly people and children. Kimchi, the famous

Korean pickle based on Korean Cabbage, Chinese cabbage, celery cabbage,

appears on the table at every meal even breakfast.

Beef is the most popular meat in Korea. Pork and chicken are also used.

Beef is very thinly sliced and cut into bite-size pieces, kneaded well with a

marinade and left for 2-4 hours, so that it is tenderized and flavored. Korea

is famous for charcoal grilled or broil meals such as the well-known KoreanBarbecue. The Korean Marinade is one of the best in the world's cuisine

and has been commercially bottled for the world's market.

Silver chopsticks and spoons are used for Korean meals because silverdiscolors in the presence of poison, so they are considered a safe way to eat.

The food is served and eaten from bowls, not plates. Everything is put on

the table at once: rice soup, fish, chicken, beef, hot sauce, vegetables and

kimchi. The meal ends with Korean fruits such as oranges, grapes, cherries,

plums and persimmons.

THE MENU

Barbecued Beef

Spareribs with Sesame Seeds

Potato Noodles (Korean Vermicelli) with vegetables

Kimchi

Korean Fruits in Season



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SUGGESTED KOREAN RECIPES

Korean Marinade

(Sufficient for marinating 500 gm. [1 lb.] beef)

1/2 tsp. finely grated fresh ginger1 tsp. finely chopped grated fresh ginger

1 tsp. finely chopped or crushed garlic

1 tsp. finely chopped spring onion

1 tsp. sesame oil

1-2 tsp. toasted, crushed sesame seeds

4 tsp. light soy sauce

2 tsp. honey or sugar1/4 tsp. ground black pepper

Korean Barbecued Beef

500 gm. (1 lb.) sirloin steak

1/4 cup sesame seeds

1/2 cup shoshoyu (Japanese Soy sauce)

2 cloves garlic, finely chopped3 spring onions, finely chopped

1 tbsp. sesame oil

1 tbsp. oil


1. Freeze the steak for 30 minutes to make it easy to slice firmly.

2. Deep fry the sesame seed over low-heat for 3-4 minutes untilgolden. Grind is food processed or with mortar and pestle.

3. Slice the steak into thin strips cutting across the grain.

4. Combine meat, shoshoyu, garlic, spring onions and half thecrushed seeds in a bowl. Toss until the meat is well-coated withsauce.

5. Combine the oils and brush some unto the cast iron grill pan orbarbeque plate.

6. Cook meat in batches searing each side for about 1 minute (Do

not overcook or the steak will be chewy).

7. Serve steak sprinkled with remaining crushed sesame seeds. Serve

with Kimchi.



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Kim Chi (Pickled Cabbage)

1 large chinese cabbage

1/2 cup rock salt

1/2 tsp. cayenne pepper

2 inch piece of fresh ginger, finely grated

3 tsp. chopped chilies

5 spring onions, chopped


1 tbsp. caster sugar

2 1/2 cups water

Procedure:Procedure:1. Cut cabbage into large bite-sized pieces. Layer cabbage pieces in

a bowl, sprinkling salt between each layer and on top.

2. Cover with dinner plate that will fit snugly and weigh the plate

down with cans.

3. Place bowl in refrigerator for 5 days.

4. Remove cabbage mixture and rinse well under running water.Squeeze out excess water and combine or mix pepper, ginger,

chilies, spring onions, garlic and sugar. Place in sterilized jar and

seal with tight-fitting lid.

5. Refrigerate for 3-4 days before serving.

Spareribs with Sesame Seeds

1 kilo (2 lb.) pork spareribs, cut into 1 1/2 inch pieces1 tbsp. sesame seeds

2 tbsp. oil


1 1/2 inch piece of ginger grated


2 tbsp. sugar

2 tbsp. rice wine1 tbsp. shoshoyu (Japanese soy sauce)

1 1/4 cups hot water

2 tbsp. cornflour



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1. Trim the pork of excess fat and cut them into smaller pieces as

desired.

2. Dry fry the sesame seeds over low heat for 3-4 minutes until seeds

are golden. Remove and allow to cool.

3. Heat oil in heavy fry-pan and brown spareribs over high heat,

turning regularly until dark golden. Drain excess oil from fry-pan.

4. Add half of sesame seeds, spring onions, ginger, garlic, sugar, rice

wine, shoshoyu, sesame oil and water. Cover and simmer for 45-50

minutes, stirring occasionaly.

5. Mix cornflour with a little cold water into a smooth paste and addto mixture, stirring constantly until mixture thickens. Sprinkle

with the remaining crushed sesame seeds.

Potato Noodles (Korean Vermicelli)

300 gm. dried Korean Vermicelli (potato Noodles)

30 gm. dried cloud-ear fungus

1/2 cup sesame oil2 tbsp. vegetable oil


4 cm. piece of fresh ginger, grated


4 cm. piece of fresh ginger, grated


2 carrots cut into 4 cm. matchsticks2 extra spring onions cut into 4 cm. pcs.

500 g. (1 lb.) baby bok choy, roughly chopped

1/4 shoshoyu (Japanese soy sauce)

2 tbsp. Mirin

1 tsp. Sesame seed



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1. Cook dried potato noodles in a large pan of boiling water for

about 5 minutes until noodles are translucent.

2. Drain and rinse thoroughly under cold running water until

noodles are cold. Roughly cut noodles with scissors into lengthsof about 15 cm. (6 inches) to make noodles easier to eat with a

chopsticks.

3. Pour and soak fungus in boiling water for 10 minutes. Drain and

chop.

4. Heat oil in a large, heavy wok and stir-fry garlic, ginger, carrots

and spring onion.

5. Add the noodles into spring onions, bok choy, sesame oil,

shoshoyu, merin and sugar. Toss well to coat noodles with the

sauce. Add fungus, cover and cook in low heat for 2 minutes.

6. Sprinkle with the sesame seeds. Serve immediately.



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APPENDIX A

KITCHEN EFFICIENCY

Kitchen efficiency can be achieved best when one has a workingknowledge of the equipment and utensils to be used, the food preparation

terms, plus the care and use of these equipment and utensils. Organizing of

the kitchen center depends on the classification of these items, such as their

frequency of use and the storage spaces intended for them. Organization into

well-equipped centers results in the simplification of work to be done in the

kitchen, shortening the time and reducing labor. Eventually all these lead to

kitchen efficiency.

SUGGESTED BASIC KITCHEN UTENSILS AND TOOLS

Cooking Utensils

tea kettle

saucepans, 2 qts., 3 qts., 4 qts.

1 native carajay or frying pan 10 inches

1 small skillet 6 to 7 inches

1 double boiler

1 large casserole

Oven Utensils

1 muffin pan 6 to 12 cups

1 pie pan — 9 inches

2 layer-cake pans — 8 x 1 1/2 inches

1 square cake pan 8 x 8 x 2 inches1 tube pan 10 x 4 inches

1 loaf pan 8 1/2 x 2 1/2 inches

1 baking sheet

1 roasting pan with rack

Tools

1 paring knife 3 1/2 inches blade1 large knife — 5 to 7 inches blade

2 or 3 mixing spoons

2 long-handed cooking spoons



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1 long-handed cooking fork

1 spatula

1 can opener

1 kneading board

2 chopping boards1 rotary egg beater or whisk beater measuring spoons and cups

nest of mixing bowls

1 qt., 2 qts., 3 qts., 4 qts.

strainers or sieve

colander

SUGGESTED ADDITIONS

pressure cooker

meat grinder

juice extractor

pancake griddle

kitchen shears

electric mixer

dutch oven with covertongs for hot foods and ice cubes

1 dozen dish towels

4 pot holders

mallet

ice pick

EQUIPMENT FOR COOKINGON TOP OF THE RANGE

1. Saucepan — has one long handle. Used to cook sauces, fruits, and

vegetables.

2. Saucepot — has handles on two sides.

3. Kettle — is larger than a saucepot.

4. Dutch oven — has a boil handle which extends from one side to

the other. It is used for making soups and stew and for canning.

5. Double boiler — used for low-heat cooking, reheating a small amount

of food.



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6. Heavy skillet with a tight-fitting lid — used for long, slow cooking

such as stewing and simmering.

7. Skillet or frying pan — used for frying, sautéing and pan-broiling.

8. Kitchen fork — used for turning and lifting meat.

9. Egg turner — used to lift eggs from a skillet, with slots to allow the

excess fat to run off.

10. Pancake turner — used to turn pancakes, French toast, etc.

11. Pressure cooker — used to cook food quickly.

12. Tea kettle — used for heating water.

13. Coffee maker — for brewing ground coffee.

When selecting utensils for working on top of the range, consider:

1. The size — If the container is too small, the food may boil over; if

it is too large, the food may boil dry and burn.

2. The lid — It must be tight fitting

3. Shape — Utensils with straight sides require less heat and less space.

4. Bottom — A flat bottom uses less fuel.

5. Handle — This must be with the utensil so it will not turn over

when empty.

BAKING PANS AND OVEN DISHES

1. Round cake pan — used for making layer cakes (8 or 9 inches across

1/2).2. Square cake pan — used for making a square layer cake (8 or 9"

across, 1 1/2 deep).

3. Oblong pan — 9 x 13" and 2 to 2 1/2" deep will accommodate the

amount of cake batter usually baked in 2 layers.

4. Loaf pan — used for baking loaf bread or loaf cake – nut bread,

pound cake, or fruit cake.

5. Tube cake pan — used for baking chiffon cake and angel food cake.

6. Muffin pans — with large, medium or small cups for baking

cupcakes, muffins, tarts or pastry cups (2" across).



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7. Cake sheet or baking sheet — has only one side to allow even browning

when baking biscuits or cookies. 1" or 2" smaller than the oven,

so that the heat can circulate and permit even baking.

8. Baking sheet or "jelly roll pan" — used for baking jelly roll or a very

thin sheet cake.9. Piepan — made of glass, enamel or dark metal gives the best results

for golden brown pastry (8" to 9" across and 1 1/2" deep).

10. Cake rack — used to cool pies, cakes, cookies by allowing the air

to circulate as they cool to prevent "sweating."

11. Casserole — used for baking and serving foods.

12. Custard cups — used for baking custard, popovers and rolls. Somedesserts and salads may be molded in them.

CUTTING AND CHOPPING EQUIPMENT

1. Butcher knife — used for large or heavy cutting.

2. French or chopping knife — has a long, wide blade used to chop and

dice food.

3. Bread knife — has a saw-toothed blade, which makes a smooth edge when slicing bread or cutting sandwiches.

4. Cutting board — used to protect the table when slicing or chopping

food. It prevents the edge of the knife from becoming dull.

5. Paring knife — has a short blade with a good point. It is used for

removing the skin of fruits and vegetables, and for cutting them.

6. Parer or Peeler — used to remove thin skin from vegetables andfruits.

7. Scissors — used to mince, dice, cube, and trim foods.

8. Meat grinders — used to grind meat.

9. Pastry blender — used to cut shortening into dry ingredients when

making biscuits or pastry. It is also used to blend liquids with dry

ingredients.

10. Biscuit cutter — is used to cut biscuits, cookies and sandwiches.

11. Grater — used to grate or shred vegetables, cheese or lemon rind.

12. Can opener — is used to open cans.



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13. Mallet — used to pound raw meat to make it tender. The flat side

is used to crack nuts and to crush.

14. Masher — used to mash potatoes and other vegetables.

MIXING AND PREPARATION EQUIPMENT1. Mixing bowls — large enough to hold ingredients while they are

being mixed, but they should not be so large as to waste food.

2. Sifter — used to sift flour and other dry ingredients.

3. Wire whip — used to beat egg whites, sauces, and drinks.

4. Whisk beater — a spoon-shaped beater made of many fine crisscross

wires. It is used to beat egg whites into a larger amount thanpossible with a rotary beating.

5. Rotary beater — used to beat whole eggs, egg whites, batter and

frostings.

6. Wooden spoon — used to cream or beat cakes by hand, to mix batter

or dough, and to stir mixtures such as fudge on the range.

7. Mixing spoon — used to combine ingredients.

8. Slotted spoon — used to lift poached eggs or fried foods.

9. Blending fork — used for thorough mixing.

10. Rubber scraper — used to get the best drip of butter or cake icing

out of a bowl.

11. Strainer — used to separate liquids from solid food.

12. Tea strainer — used to strain tea.13. Juice extractor — used to extract juice from citrus.

14. Molds — are used for pudding, gelatin, salads and desserts.

15. Pastry brush — used to apply milk or butter on food before baking

to form a glaze.

16. Tongs — used to turn or lift food.

17. Rolling pin — used to roll dough.

18. Breadboard — used when rolling dough.



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STORAGE EQUIPMENT

1. Canister set — is used for storing staples, such as flour, sugar, coffee,

and tea.

2. Salt and pepper shakers — are used for seasoning while cooking.

3. Bread box — used for keeping bread fresh.

4. Cookie jar — used for keeping cookies fresh.

5. Refrigerator dishes — used to save space and prevent odor from

spreading.

6. Bowl cover — used to cover dishes which do not have lids.

7. Plastic bags — are used to keep vegetables crisp in the refrigerator.8. Aluminum foil or wax paper — are used to cover dishes which do not

have lids or to wrap food to keep it from drying out.

9. Vegetable bin — used to store potatoes, onions and other vegetables

and fruits which do not need to be refrigerated.

CLEANING EQUIPMENT

Dishcloth — is used for washing dishes.

Dishpan — is used for washing dishes in warm, soapy water.

Dishtowel — is used for drying dishes.

Draining rack — is used to hold the dishes as they drain.

Newspaper — used for wiping out greasy skillets and for wrapping garbage.

Scouring pads — used to scrub pots and pans that are difficult to clean.Sink strainer — to hold peelings and other garbage until they are put in the

garbage can.

Soap dish — used to hold the soap so that the sink will be neat.

FOOD PREPARATION TERMS

Beat — to make the mixture smooth and light by lifting it over and over.

Blend — to mix two or more ingredients until you cannot tell one ingredient

from the other.

Break — to divide into pieces.



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Chop — to cut into small, uneven pieces.

Cream — to rub, mash or work shortening against the side of a bowl with the

back of a spoon until it is smooth and creamy.

Cube — to cut into pieces of uniform size.

Cut-In — to combine shortening and dry ingredients when making biscuits

or pastry.

Cut into Strips — to cut into long, narrow pieces.

Dice — to cut into small pieces of uniform size and shape. First cut lengthwise,

then cut crosswise to make cubes.

Dredge — to coat with a dry ingredient such as flour, bread crumbs or sugar.

The food may be sprinkled, dipped or rolled in one of the ingredients.Flake — to separate fish into small pieces.

Fold — to add beaten egg whites or whipped cream to a mixture without losing

what has been beaten into them.

Grate — to rub food against a grater in a circular motion or back and forth

to cut into fine pieces.

Julienne — to cut into thin, match-like strips.

Marinate — to let food stand in French dressing or an oil-acid mixture to

add flavor.

Mash — to press food into a pulp or into small pieces with an up and down

or beating action of a fork.

Mince — to cut or chop into tiny pieces.

Pare — to cut off the skin or rind with a knife.

Peel — to pull off the outer skin or rind.

Puree — to rub food through a sieve to make a smooth semi-liquid mixture

for use in soups or sauces or as food for babies.

Scrape — to remove the skin by rubbing it with the sharp edge of the knife.

Slice — to cut across flat pieces.

Soften — to cream butter, margarine or shortening until it is smooth and

creamy or to let it stand at room temperature until it is soft.

Sprinkle — to scatter sugar, flour and salt over food.

Stir — to move a spoon round and round in a bowl to mix the ingredients.



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Toss — to mix lightly by lifting the ingredients for salad with a spoon and fork

or with two forks to avoid braising the ingredients.

Wedge — to cut into the shape of a wedge; this means that each piece is thick

on one and thin on the other.

Whip — to beat rapidly with a whisk beater, to incorporate air and to increase volume in egg whites.

COOKING TERMS

Bake — to cook in an oven.

Barbecue — to baste meat from time to time with a highly-seasoned sauce as it

cooks by direct heat over coals, in an oven or under a broiler.

Baste — to moisten food while it is being baked to prevent it from drying out.

Blanch or Scald — to put boiling water over a food or to dip the food into

boiling water and then into cold water.

Boil — to cook in liquid until bubbles appear and rise to the top and break

on the surface.

Braise — to brown meat or vegetable in a small amount of liquid.

Broil — to cook by direct heat.

Fricassee — to cook by braising.

Fry — to cook in hot fat without cover.

Melt — to change a solid to liquid by boiling.

Poach — to cook foods in hot liquid just below the boiling point.

Roast — to cook meat or poultry uncovered in oven without added moisture.

Scald — to heat liquid in the upper part of a double boiler until tiny bubbles

appear around the edge.

Sear — to brown meat quickly on all sides at a high temperature to develop

flavor and improve the appearance.

Simmer — to cook just below the boiling point.

Steam — to cook food by steam in a covered steamer rather than in boiling water.

Steep — to cover tea leaves with boiling water and allow to stand, to extract

the flavor, color and aroma from the leaves.



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Stew — to cook food for a long time in a small amount of liquid at simmering

temperature.

USE AND CARE OF THE RANGE

When using the range, remember to:1. Use utensils that are large enough to prevent food from boiling

over either on top of the range or in the oven.

2. Keep a dish on top of the range to hold the spoon that you use

in stirring food.

3. Avoid putting anything that is not on a porcelain-enameled surface

or pulling cooking utensils across it. The heat may cause it to chip

or crack.

4. Arrange pans in the oven so that the air can circulate around

them.

5. Wipe the chromium with a damp cloth and polish it with a dry

cloth.

TO CLEAN THE TOP OF A GAS RANGE

1. Remove the burners and the rack. Scrub them with warm, soapy

water or a scouring pad.

2. Clean the holes with hairpin or wire. Do not use a toothpick.

3. Rinse with clear, hot water, and dry the rack. Turn the burners

upside down in the oven.

4. Return the burners and the rack to the range as soon as they are

dry.

TO CLEAN THE UNITS ON AN ELECTRIC RANGE

1. Turn on the high heat so that any food on the units will burn off.

2. Cool, and then brush each unit with a soft non-metallic brush.

Never clean the unit with a metal brush, a fork, a knife, or a sharp

metal tool.

3. You may use steel wool or a cloth on units which are enclosed.



216

TO CLEAN THE OVEN

1. Use a pancake turner immediately to remove food which has

spilled in the oven.

2. Clean the oven thoroughly with a special cleanser when it is cool.

3. Wipe out the oven with soapy water. Rinse with clean water, and

dry.

4. Turn on the oven for a few minutes to dry all parts so that they

will not rust.

TO CLEAN THE BROILER

1. Remove fat from the broiler pan. Then wipe the pan and the rack

with paper.

2. Wash the broiler rack and pan with hot soapy water, using a

scouring pad.

3. Rinse and dry thoroughly.

4. Wipe the walls of the broiler. Then return broiler pan and the

rack.

GENERAL PRECAUTIONS IN SOME SMALL ELECTRIC APPLIANCES

(Electric Mixer, Electric Toaster, Percolator, etc.)

1. Keep the appliance in a handy place so that it can be used

frequently.

2. When you connect the plug to the outlet or remove it, hold the

plug, never pull the cord.3. Avoid overloading a single circuit.

4. Have frayed cords repaired immediately or promptly.

5. Wash electric appliances carefully. Never let the motor of the

heating element get wet unless the appliance is specially designed

so that it can be soaked in water.

6. Clean the outside of any electric appliance which cannot be washed, such as toaster or a waffle iron, by wiping it with a damp

cloth. Then dry and polish it with a dry, soft cloth.

7. Keep the electric appliance covered when it is not in use.



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MEASURING TECHNIQUES

How to MeasureHow to Measure

1. Flour — fill cup to overflow, then level off with a straight-edged

knife.

2. Sifted flour — sift on the paper then spoon into cup. Level off with

knife.

3. Granulated (refined) sugar — sift if lumpy. Spoon into measuring

cup. Level off with knife. Do not pack or tap the sugar down.

4. Brown sugar — pack into a cup just enough for sugar to hold

its shape when turned out of cup. Level off with knife before

emptying cup.5. Salt, baking powder, soda, etc. — stir, then fill measuring spoon. Level

off with a straight-edged knife.

6. Margarine and butter — often sold in 1/2 lb. packages. Use these

equivalents: 1/2 lb. =1 cup; 1/4 lb. = 1/2 cup.

7. Liquids — use liquid measuring cup (with the 1 cup mark below

the rim) to prevent spilling. Pour into cup on level surface. Have

measuring line at eye level to be sure of exact measurement.

8. Shredded or grated cheese — pack lightly into cup until level with top.

Measuring Aids or Equivalents:Measuring Aids or Equivalents:

1 pinch or dash = less than 1/8 teaspoon

3 teaspoons = 1 tablespoon

16 tablespoons = 1 cup

2 cups = 1 pint

2 pints = 1 quart

4 quarts = 1 gallon

1 ounce (abbr. "oz.") of fluid = 30cc

1 T. butter, sugar = 1/2 ounce

1 T. flour = 1/4 ounce

1 cup of flour = 14 ounces1 ounce = 28.35 grams

1 cup of liquid = 8 ounces

1 kilo = 2.20 lbs.



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1 pound = 453.6 grams

1 medium egg = 1/4 cup

2 eggs, whites = 1/4 cup

1 cup eggwhites = 8 medium eggs

1 pound cheese = 4 cups, grated1 lb. butter = 2 cups

1 lb. sifted confectioner's sugar = 3 1/2 cups

1 lb. brown sugar = 2 1/2 cups

BASIC KITCHEN HABITS

Rules to Follow in the Use of a Cooking LaboratoryRules to Follow in the Use of a Cooking Laboratory

1. Wear complete and clean cooking outfit at all times.

2. Keep personal belongings out of the working area.

3. Always wash your hands before starting work. Avoid wearing

costume jewelry in the Food Laboratory.

4. Wash, drain and wipe cooking utensils before returning them to

their proper places.

5. Keep cabinet doors closed to prevent accidents and rodents from

entering.

6. Always return tools and utensils to their proper places.

7. Check and turn off electric gas ranges before leaving the laboratory.

8. Keep working units clean and dry after each laboratory preparation.

9. Sweep the floor after each laboratory session.

10. Observe proper behavior and refrain from making unnecessary

noise while working.



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APPENDIX B

PRINCIPLES OF COOKING FOR THE DIFFERENT

FOOD GROUPS

MEAT AND POULTRY COOKERY

1. Meat should be removed from the wrapping paper because it

absorbs the juice of the meat.

2. Do not let it stand in a pan of cold water for a long time because

the meat juices are drawn out.

3. Low to moderate heat is the best cooking temperature for meat

and poultry because it produces a more tender and flavorfulproduct and allows lesser shrinkage of meat and more retention

of nutritive value.

4. Tough cuts of meat must be cooked at lower temperature with

moisture or water for a longer period of time.

5. Pressure cooking meat results in a decreased cooking time. The

product will lack some of the color and flavor produced by

ordinary cooking, but these qualities can be added by using otherfood materials such as spices, sauces, and vegetables.

6. Defrosting or thawing frozen meat and poultry without removing

the wrapping to prevent the growth of bacteria. Meat that has

been defrosted should be cooked immediately. It should never

be refrozen.

7. Pork should always be thoroughly cooked because it sometimes

contains harmful pathogenic organisms or small worms whichare harmful to the human body.

8. Meat is cooked when the heat necessary to bring about desired

changes in color, texture and flavor has penetrated to the center

of the piece.

9. Ground meat will cook in a much shorter time because its

connective tissues have been broken, thus making it more tender.

10. When broiling meat, keep the fire very hot and turn the meatevery two or three minutes to keep at proper temperature.

11. Poultry meat lacks color. To remedy this, browning should be

done as part of cooking. Flavor is intensified during browning.



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12. Mature birds have more extractives and therefore they are excellent

for various kinds of soups and broths. Fryers and broilers are

suitable for frying.

FISH COOKERY

1. If fish is not to be cooked at once, it should be dressed and

wrapped completely and placed in the freezer in a closed container

or package.

2. Fish requires less cooking time for it has no connective tissues.

It is fully cooked when it f lakes easily and the eyeballs come out.

When done, fish should be chalk white in color.

3. Shellfish (like shrimps, crabs, lobsters and clams) requires only short cooking time. Cooking should be done in the shortest

possible time to avoid loss of moisture, flavor and nutritive value.

4. Fat fish is best when cooked by dry heat, broiled or baked.

5. Because fish has a mild flavor, it is frequently served with sauce

and some garnishes. Garnishes and sauce add to the appearance

and flavor of fish. Sliced cucumber, tomatoes, green pepper, hard-

boiled eggs, pickles, etc., are good garnishes. Butter, tomato, chili,mayonnaise, and catsup are examples of sauces.

6. Fish should be served soon after it has been prepared, otherwise

it will become dry and hard, and will lose some of its flavor.

Something colorful, crisp, or tart like celery, raw vegetables,

coleslaw or tossed green salad should be served with fish.

7. Fish may be fried at moderate heat until golden brown.

8. When baking fish, baste the fish occasionally to prevent it from

drying out.

VEGETABLES COOKERY

1. Cook fresh green vegetables uncovered for the first few minutes

and cook until tender and until slightly crispy.

2. Peel and cut vegetables just before cooking and avoid soaking

them in water.

3. Never cook vegetables in iron container. Enamel ware is suitable

and preferable.



221

4. Use the smallest amount of water possible in boiling leafy

vegetables. If vegetables are to be cooked with meat, add the

vegetables to allow just enough time before the meat gets tender.

5. To preserve the green color of vegetables, avoid overcooking them;

do not use baking soda in cooking and uncover the pan for thefirst 2 or 3 minutes.

6. Use the same water in which dried legumes are soaked, by

simmering them instead of boiling.

7. Starchy vegetables such as potatoes, gabi , etc., should be drained

after boiling. They should be cooked long enough to gelatinize.

8. Properly cooked vegetables are crispy rather than mushy with the

flavor and color as natural as possible.

9. Save the liquid that is left after cooking vegetables and use it later

for gravies, soups, or sauces.

10. The best method of cooking frozen vegetables is stated on the

package. On the other hand, canned vegetables have already been

cooked. They need only to be heated and seasoned. To prepare

dehydrated vegetables, add water and cook according to the

directions on the package.

COOKING FRUITS

1. Some underripe fruits of firm texture that contain carbohydrates

in the form of starch, require cooking to soften the cellulose

structure and cook the starch. Fruit is cooked to provide variety

in eating and to can it for future use.

2. Whenever possible, cook fresh fruits with the skin on for bettercolor, flavor, and nutritive value.

3. Cut the fruit before it is cooked. Cut it into uniform pieces so

that all pieces will be tender at the same time.

4. Cook fruit in a small amount of water as possible only until tender

to prevent loss of vitamins and minerals.

5. The amount of sugar to be added depends on the sweetness of the fruit. Too much sugar destroys the delicate flavor of the fruit.

Fruits are better cooked in sugar rather than in syrup because

overcooking in syrup develops an off-flavor in fruits.



222

6. When it is desirable to retain the shape and firm texture of fruit,

it is cooked in sugar syrup or with sugar.

7. Red fruits, such as strawberries, may lose color when heated

rapidly, so slow heating is preferable.

8. Short cooking time will ensure greater vitamin and flavorretention.

9. Cooked fruit is most palatable when served immediately.

10. Fruits with heavy skin, such as apples, are good to bake because

the peel serves as a protective covering and holds in the steam

necessary to soften the cellulose and decrease the loss of volatile

flavors.

SUGAR COOKERY

1. Sugar is used for the preparation of candy. Candies made from

sugar solution cooked to high temperature are hard and brittle.

When sugar is melted slowly and added with other ingredients like

cream or butter, it forms the caramel or non-crystalline candies

(Ex. butterscotch, taffy).

2. A candy syrup with sugar and water should not be stirred after it

starts to boil.

3. It is best to use a heavy saucepan and a wooden spoon for stirring,

when making candies.

4. Syrup which contains milk cream or chocolate, coagulates or settles

down and therefore constant mixing and stirring is needed.

5. In caramelizing sugar, stir the solution only when liquid hasformed to prevent crystallization.

6. Fairly large amounts of sugar dissolve easily in water; the higher

the temperature of the water, the greater the amount of sugar that

will dissolve in it.

7. In cookery, sugar is used in sweetening, in making preserves, jams,

jellies, and candies.

STAGES IN SUGAR COOKERY

1. Thread — is reached at about 230-235°F or 110-113°C. Mixture

will spin 2-inch thread when dropped from a fork or spoon.



223

2. Softball — is attained at about 235-240°F or 113-116°C. Mixture

will form a softball, but loses its shape when removed from cold

water. There is no exact concentration at which a softball becomes

firm. In making the cold water test, it is best to use a shallow bowl

rather than a cup. It is easier to see how the syrup acts in the cold

water and also easier to pick up the ball.

3. Firmball — is reached at 246-250°F or 19-121°C. Mixture will form

a firmball in a cold water.

4. Hardball — is reached at a temperature of 250-265°F or 121-129°C.

The mixture will form a hardball in cold water.

5. Soft crack — is reached at 270-290°F or 132-142°C. The mixture

will crack or break when crushed between the fingers.

6. Hard crack — is reached at 300-310°F or 149-154°C. This stage is

characterized by a brittle mixture which will not stick to the teeth.

7. Caramel — is reached at about 350°F or 177°C. By this stage, the

mixture will have passed the hard crack stage and will begin to brown.

BAKING ADVICE: TECHNIQUES

FOR SUCCESSFUL CAKES1. Measuring equipment — Use only standard measuring cups and spoons.

2. Eggs — Whole eggs, or whites or yolks allowed to stand at room

temperature for 1-2 hours before using for cakes will beat up to

their greatest volume. In separating, it is important that none of

the yolk gets into the white. If this occurs, the white will not whip

to a stiff foam.

3. Flour — Formerly two types of flour were available to homemakers

for cakemaking:

a. Cake flour — which is made from soft winter wheat.

b. All-purpose flour — which is made from hard spring wheat or

winter wheat.

Cake flour produces a light, very tender texture.

However, modern milling processes have produced an all-

purpose flour which may be substituted for cake flour with

quite acceptable results. If all-purpose flour is substituted,

reduce the amount of flour by 2 tablespoons and avoid

overbeating the cake batter.



224

4. Baking powder — the double action type of baking powder is most

commonly used.

5. Liquids — Milk (sweet, sour and butter milk) is most commonly

used. However, cream, dairy sour cream, water, fruit juices and

coffee beverages may also be used. Unless substitutions in preparedcake mixes are included in the package directions, no substitutions

must be made.

Sour milk and butter milk may often be used interchangeably

without other changes in the recipe. When you wish to use sour

milk, add 1 tablespoon vinegar or lemon juice to a measuring cup

and fill with sweet milk to the 1 cup line.

6. Pans — Use the proper size of pans for the amount of butter needed. The batter should fill the pan 1

2— 2

3full. For perfect results, the

batter should use just to the top of the pan.

Prepare pans before mixing batter. Grease the bottom of the

pans for cakes made with shortening. If desired, line the bottom

of the pans with waxed paper and grease the paper. Do not grease

pans for cakes made without shortenings, as the batter must cling

to the sides of the pans to reach full volume.



225

CAUSE OF BAKING FAILURES

Failures Butter-Type Cakes Sponge-Type Cakes

A had top crust Temp. too high, overbaking Temp. too high, overbaking

A sticky top crust Too much sugar, insufficient

baking

Insufficient baking

A humped or cracked

top

Too much flour or too little

liquid, overmixing, butter not

spread evenly in pan, temp.

too high

Too much flour or sugar,

temp. too high

One side higher Butter not spread evenly,

uneven pan, too close to side

of oven, oven rack or range not

level, uneven heat

Uneven pan, oven rack in

range not level

A soggy layer at the

bottom

Too much liquid, underbeaten

eggs, shortening too soft,

undermixing, insufficient

baking

Too many eggs or egg yolks,

underbeating of egg yolks,

undermixing

Fallen Too much sugar, liquid or

shortening, too little flour,

temp. too low, insufficient

baking

Too much sugar, overbeaten

egg whites, underbeaten egg

yolks, use of greased pans,

insufficient baking

Coarse grain Use of all-purpose flour

instead of cake flour, too

much leavening, shortening

too soft, insufficient creaming,

undermixing, temp. too low

Use of all purpose flour

instead of cake flour,

omitting cream of tartar

(angel food undermixing)

Tough crumb Too much flour, too many

eggs, too little sugar or

shortening, overmixing, temp.

too high

Too little sugar, overbeaten

egg whites, underbeaten

egg yolks, omitting cream

of tartar (angel food),

overmixing, temp. too high,overbaking

A heavy compact quality Too much liquid or too many

eggs, too little leavening or

flour, overmixing, temp. too

high

Overbeaten egg whites,

underbeaten egg yolks,

overmixing

Crumbled or fallen

apart

Too much sugar, leavening

or shortening, undermixing,

improper pan treatment,

improper cooling

Falling out of pan before

completely cooled

Too much sugar, use of

greased pans, insufficient

baking



226

KINDS OF LEAVENING AGENTS

1. Yeast — (dry yeast, liquid yeast) composed chiefly of moist living

cells pressed into cakes with a small amount of starch as binder.

2. Gas production by bacteria.

3. Air — by beating eggs, folding and rolling dough.

4. Gas formation by chemical action — examples are baking powder,

baking soda, baking cream and ammonium carbonate.

5. Sugar — sugar contributes to the sweetness, to the capacity to

develop brown color during baking and to achieve certain texture

effects such as tenderness and crispness.

6. Liquid — liquid dissolves sugar, hydrates flour and protein. Duringthe heating processes, liquids facilitate gelatinization of starch.

Milk, aside from water, is a good substitute.

BEVERAGES

A. How to obtain the best brewed coffee A. How to obtain the best brewed coffee

1. Start with fresh cold water for boiling in a clean coffee maker.

2. Bring the water to a full rolling boil before putting the coffee.

3. Use enough coffee for desired strength:

a. 1 T. to 1 C. water — weak

b. 2 T. to 1 C. water — medium

c. 3-4 T. to 1 C. water — strong

4. Serve coffee as soon as possible. Long standing coffee loses flavor.5. Fresh coffee loses flavor when exposed to air. Keep it tightly

covered in a container.

6. Careful timing is important. Too long boiling results in a bitter

taste.

B. How to make a perfect cup of tea:B. How to make a perfect cup of tea:

1. Heat the teapot by filling it with boiling water. Let it stand for afew minutes.

2. The teapot should be china pottery or heat resistant glass, spotlessly

clean.



227

3. Pour fresh boiling water over tea leaves or bags.

4. Cover pot and let the tea steep, 3-5 minutes will bring the tea to

the desired strength. The usual proportion is 1-2 cups water for

1 tea bag.

C. Cocoa or ChocolateC. Cocoa or Chocolate

1. Cocoa should be mixed with sugar to separate starch grains and

to avoid lumps.

2. Blend with a small amount of water before mixing it in the pot.

3. Thorough cooking improves both flavor and digestibility and gives

the product more body.

4. Chocolate burns readily and therefore constant stirring is

necessary.

5. Scum formation should be prevented by avoiding too high

temperature.

6. The right proportion is: 2 T. cocoa for every cup of water.

D. Fruit Juices or Iced DrinksD. Fruit Juices or Iced Drinks1. Fruit juices should be thoroughly chilled.

2. Drinks should be served in tall sparkling glasses.

3. Punch is a combination of two or more fruit juices as well as water,

sugar and other liquids.

4. Fresh orange juice should be served soon after it is squeezed. If

allowed to stand too long, it becomes bitter and loses vitamin C.5. Canned fruit juice should be chilled. The can should not be

opened until serving time.

6. Concentrated fruit juices must be mixed with water before they

can be served.



228

CEREALS AND STARCH COOKERY

1. To obtain a smooth product, make a paste of starch with cold

water before adding it to hot liquid. This eliminates lumps. Add

just enough cold liquid to separate the starch granules.

2. A high temperature should be used in cooking cereals and starchto improve their palatability.

3. The water in which cereals are to be cooked should be boiling

rapidly before cereals are added. This way, complete gelatinization

is obtained.

4. Stirring while cooking starch mixtures is also an important factor

in obtaining a smooth product.

5. Sufficient cooking of starch or cereals is necessary to eliminate

the raw starch flavor.

6. Addition of sugar to starch while cooking prevents gelatine

formation. Salt improves the flavor of cereals.

7. Pastes made with cereal starches such as corn and wheat, are cloudy

in appearance, whereas those from root starches such as potato

and tapioca are more clear.

8. The term "alimentary pastes" or pastas is applied to macaroni,

spaghetti, vermicelli, noodles and other similar products made

from durum wheat flour. Pastas are always cooked tender as a

preliminary step in the preparation of various dishes made from

them.

9. In general, rice requires about twice as much water by volume. It

requires 20-30 minutes of cooking time depending on its variety,age and milling method.



229

GLOSSARY OF TERMS

A la carte — in a menu card; food items are priced individually

A la king — food cooked with white sauce

A la mode — French; literally, "according to the fashion," applied to dessertmeans "with ice cream"

Aperitif — any drink taken as an appetizer

Appetizer — a small portion of food or drink served before the meal or as the

first course

Au gratin — creamed food covered with grated cheese and/or crumbs and

brownedBisque — rich cream soup usually, with fish or shellfish. Also rich frozen

dessert with nuts and fruits.

Bouillon — clear soup, usually made from beef

Broth — thin soup

Canape — a small piece of bread or pastry topped with meat, fish or cheese

and served as an appetizerChowder — soup made with milk

Cocktail — an appetizer, either a beverage or solid foodserved before dinner

or during a cocktail party

Condiment — pungent food used as seasoning

Consomme — clear soup, highly-seasoned and made from two or more kinds

of meat stock Croutons — fried or toasted cubes of bread

Dredge — to cover completely with flour or other mixture

Drippings — residue in the pan after meat or poultry is cooked, usually

including fat

Entree — French, "beginning;" the main dish of a meal. Also, a single dish

served before the main courses of an elaborate meal.Fillet — a piece of lean meat or fish without bones

Fondue — a baked dish combining melted cheese, eggs and milk with bread

or cracker crumbs



230

French fry — to cook in deep fat

Fricasee — to cook serving-sized pieces of meat or poultry covered with liquid

which is thickened to make a gravy

Garnish — to decorate food

Glaze — to coat with syrup

Gourmet — one who values and enjoys good eating

Hors d' oeuvres — bite-sized portions of meat, seafoods, nuts, vegetables,

cheese, etc.

Julienne — food cut into long, thin strips

Kebobs or kebabs — meat cubes broiled in skewersMarinade — mixture of oil, acid and seasonings in which food is marinated

Marinate — to let stand in marinade for flavor and tenderness

Meringue — a mixture of stiffy beaten egg whites and sugar baked on top of

a pie, small cakes or shell

Mousse — French, "froth" a frozen dessert that includes sweetened and flavored

whipped creamPatty shell — an individual case of pastry for serving a creamed mixture

Petit four — small cake usually with icing on top and sides and delicately

decorated

Relish — a highly-f lavored food served as a taste contrast with other food, to

stimulate the appetite

Roux — a mixture of fat and flour in which liquid is added to make gravy.Scallop — to bake food with liquid, usually white sauce

Skewer — a metal or wooden pin used for barbeque

Smorgasbord — an elaborate assortment of appetizers served buffet style

Spirits — liqueurs or distilled spirit; strong syrupy alcoholic beverage

Stock — the liquid in which meat, fish or vegetables have been cooked

Torte — a rich cake made with crumbs and eggs containing fruit and nuts

Tortilla — Spanish, "little cake," a flat unleavened cake made from corn meal

and water, baked on a griddle



231

REFERENCES

Alejandro, Reynaldo. 2005. The Food of the Philippines . Singapore: Periplus

Edition.

Barnes, Emilie. Creative Home Organizer . Oregon: Harvest House Publishing,1995.

Breener, Leslie. 1994. The Art of Cocktail Party . USA: My Penguin Books.

Brown, Amy. 2005. Understanding Food. Singapore: Thomson Wadsworth

Asia Pte. Ltd.

Bryant, Chris and Paige Gilchrist. 2001. The New Book of Table Setting . N.Y.:

Lark Books, Sterling Publishing Co.Chalmers, Emily. 2001. Table Inspirations . Singapore: Periplus Editions, Berkely

Books Pte. Ltd.

FNRI, DOST Nutritional Guidelines For Filipinos. 2000

Food and the Filipinos. 2000. Center For Investigative Journalism

Ginsburg, Art. 2003. Quick and Easy Microwave Cookbook . Florida, USA:

Ginsburg Enterprises Inc.Gray Deborah, 1999. Present It . London: The Apple Press Quintet Publishing

Co.

Jones, Bridget. 2000. Entertaining in Style . London: Ammes Publishing Ltd.

Jones, Susan. 1998. Home Economics Revision . New Zealand: Esa Publications

Ltd.

Ken Hom. 1996. Asian Ingredients: A Guide With Recipes . Berkely, CA: TenSpeed Press.

New Asian Cooking , 2000. Singapore: Periplus Edition.

Palacio-Payne, June and Monica Theis. 2000. Introduction to Food Service .

Singapore: Pearson Education-Asia Pte. Ltd.

Pare, Jean. 2008. Fab Finger Food . Australia: Hinlikes Books, Pty.

Peel, Kathy. 2004. The Family Manager Saves the Day . New York: Berkely Publishing, Penguin Group Inc.

Schermerhorm, John R. J. Management . 6th Edition. N.Y.: John Wiley and

Sons Inc., 2001.



232

Soriano, Nora Narvaez. 2004. A Guide to Meal Management and Table Services .

Quezon City: Rex Printing Co. Inc.

Steinbeck, Jyl. 1999. Foods Around the World . Arizona USA: Fat Free Living Inc.

Strianse, Anthony J. Dining Room and Banquet Management . Boston: Delmar

Publications, 1997.

ON LINE SOURCES

FNRI DOST www.fnri.dost.gov.ph

Food Preparation Encyclopedia www. allrecipes. comlenc



233

INDEX

A

American Menu and Recipes, 144 American Service or Country–Style,

91

Apartment or Blue Plate, 91 Appointments for Table Setting, 42 Aperitef, 110

B

Beverage ware, 52, 70Blue-Plate service, 91

Breakfast, Patterns, 17Budget for food, 15

Buffet service, 91Buffet table, 92

C

Care of Kitchen Equipment, 215,216

Centerpieces 55,56,57Chinaware, Dinnerware, 50,51

Chinese Menu and Recipes, 154Cocktail Party, 148Compromise Table Service, 88,89

Convenience foods, 30Control in Meal Management, 23Cooking Terms, 214

Courses, definition of, 17

D

Decoration for Table, 75

Dietary Habits, 13Dinner, Pattern, 17Dinnerware, 50,51

Dovetailing Activities, 23

E

Economical Meals, 15English Service, 86

Equipment, Kitchen, 27Etiquette, Table, 63Evaluation of Meal, 33

F

Family Service, 88Fiesta Fare, 115,116

Filipino Food, 114Filipino Style, 94Finger Foods, 150

Flatwares, 48,49

Flower Arrangement, 57Food Budget, 15

Food Patterns, 12,13Food Preparation Terms, 212Food Pyramid Diagram, 4,5,6

Foreign Flavors, 143Formal Service, 85French Menu and Recipes, 167

French Table Service, 83Functions of Food Groups, 10

G

Garnish, Arts and Rules, 98,106Germany’s Menu and Recipes, 172

Glassware, 53,54

HHand and Body Motion, 23

Hedonic Scale, 39Hostess Cover, 90

IIndividual Covers, 90

Indonesian Menu and Recipes, 176

Italian Menu and Recipes, 191

J

Japanese Menu and Recipes, 182



234

K

Kitchen Appliances, 28,29

Kitchen Efficiency, 207

Kitchen Habits, 218

Kitchen, Safety Tips, 31Korean Menu and Recipes, 202

L

Linens for table, 42

Lunch Pattern, 17

M

Market list, 16Meal Management, 2

Meal Patterns, 18

Meal Preparation, 21

Measuring Techniques, 217

Menu Planning, Procedures, 17

N

Napkins Folding, 45

Nutrients, sources and functions, 7

Nutritious Meals, 4

O

P

Place mats, 44

Place settings, 73Planning Meals, Guide, 2,3

Plates, Chinaware, 50,51

Principles of Cooking, 219

Q

R

Ranges, Use and Care, 215Ready to Eat Foods, 30

Regional Food Patterns, 12

Religious Food Practices, 13

Resources, Effective Use, 31

Russian Place Settings, 84

Russian Service, 85

S

Scheduling for Meals, 21

Sensory Evaluation, 39

Service Order, 61

Serving, Ideas, 98

Setting, Table, 72

Shaped Tables, 77

Silverware, 48,49

Singapore Menu and Recipes, 198Skirting, Table, 80

Soup, 107

Sources of Food Groups, 10

Spanish Menu and Recipes, 188

T

Table Appointments, 42

Table Covers, 73 Table Manners, 63

Table Runner, 43

Table Setting, 72

Table Ware, 73

Tray Service, 94,95

U

V

Variety in Meals, 20

Vitamins, 8

W

Waiting at the Table, 59

Well-Set Table, 72

Wine and Drinks, 108,109,110,111 Work Storage, 27

Work Simplification Techniques, 23



i

Author

Maria Nora Soriano

Illustrator



Philippine Copyright 2010

by Rex Book Store, Inc.

and

Nora Narvaez-Soriano

RBS

A Guide to Meal Management and Table Services

Third EdiƟon

ISBN 978-971-23-5644-5

ClassificaƟon: Textbook (04-HE-00016)

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iii

Since the publication of this book, new developments and advancesin technology have occurred. Globalization has made the world’s cuisine

accessible to all the corners of the world. Asian cookery has been appreciated

and has gained popularity in the Western world; consequently, the western

style of food service has gained acceptance in traditional Asian countries.

Technological advances have made possible the use of modern equipment

for cooking, preparing, storing and serving food.

In view of these developments, the revision of this book is timely and

will hopefully meet the need of the times in the field of meal management

and table services. All materials requiring it has been updated, new recipes

are added and new concepts and ideas are discussed in detail but the scope

and plan of the original book remain the same. Students and teachers of

Hotel and Restaurant Management, Culinary Arts, Food Technology, Home

Economics, Technology and Livelihood Education, and other Food Courses

can use this as a simplified reference textbook. Homemakers and other

individuals interested in International and local cookery may also use thisas a guide to successful food service entrepreneurship.

Part I covers the basic concepts in Meal Management. It includes

information in menu planning, nutrition, and meal preparation techniques.

These have been organized around the management process of planning,

organizing, controlling and evaluating. The concept of the Food Pyramid as

a guide in meal planning has been introduced to meet the need for a practical

healthful guide to proper nutrition.

Part II covers the introduction to table setting and styles of meal services.

Emphasis is given to the proper selection, care and use of table appointments.

Table etiquette and waiting on the table are also included. More emphasis

has been given to the guidelines of service for waiters. The presentation of

table setting for social functions with the use of shaped tables and table

skirting has been included to meet the need for the new millennium of table

arrangements.

Serving Ideas, Part III, deals with helpful suggestions for elegant

and attractive serving of food in terms of the art and rules for garnishing.

Knowledge of the kinds of soup and drinks to serve in special occasions will

further enhance one’s skill in serving elegant meals.

Preface to the Third Edition



iv

Focus on serving styles for entertaining in Part IV has been arranged

into two categories: the Filipino Style (Local) and the International Styles.

Tested recipes are introduced, while retaining the classics in the original

book. Background information about the countries' cuisine and cookery,

and serving styles are given to have a culturally-enriched knowledge of each

foreign food service. The sample menus and recipes are intended to serve as

a guide in organizing parties, formal and informal. An insight into the styles

of serving in international cookery will go a long way in ensuring a minimum

of faux pas . Only a few selected countries are represented but these are the

common foreign friends we usually meet as visitors and the author’s personal

choices.

It is hoped that the users of this revised edition will find valuable

information in Meal Management and Table Services.

NORA NARVAEZ–SORIANO



v

This revised edition of A Guide to Meal Management and Table Services is written as a textbook for students majoring in Hotel and Restaurant

Management, Home Economics, Food and Nutrition, and Culinary Arts.

Home Economics teachers as well as housewives and other individuals may

also find this book useful as a handy reference.

Part I of this book covers the basic concepts in Meal Management. It

includes information in menu planning, nutrition, and meal preparation

techniques. These have been organized around the management process of

planning, organizing, controlling, and evaluating. The concept of the Food

Pyramid as a guide in meal planning has been introduced to meet the need

for a practical healthful guide to proper nutrition.

Part II covers the introduction to table setting and styles of meal services.

Emphasis is given to the proper selection, care and use of table appointments.

Table etiquette and waiting on the table are also included. More emphasis has

been given to the guidelines of service for waiters. The presentation of table

setting for social functions with the use of shaped tables and table stylinghas been included to meet the need for the new millennium styles of table

arrangements.

Serving Ideas, Part III, deals with sample menus and recipes which

one could use as a guide in organizing parties, formal or informal. The use

of Filipino food resources has been given importance. Garnishing of food

using fruits and vegetables is introduced to perk up the food presentation

techniques.

The author hopes that this book will be useful to everyone interested

in the planning, preparation, and serving of nutritious, economical yet

aesthetically satisfying meals on and outside the family table.

NORA NARVAEZ–SORIANO

Preface to the 2004 Edition



vi

AcknowledgmentAcknowledgment

Grateful recognition is fitting for the following foreign authors forcoming up with the most comprehensive reference materials in the field of

meal management and table services:

B. Carson and Ramee for How You Plan and Prepare Meals

Faye Kinder for Meal Management

Patricia Kroh for Contemporary Table Setting

P. Nickell and S. Dorsey for Management in Family Living

H.T. Sprackling for The New Setting Your Table

It is due to these original works that newly released titles on meal

management and table services were written. The ideas and concepts they

primarily presented gave birth to many developed theories which serve as the

foundation of our learning.

The Author



vii

Table of ContentsTable of Contents

Preface to the New Edition ..................................................................... iii

Preface to the 2004 Edition..................................................................... v

Acknowledgment ..................................................................................... vi

Part I. Meal Management

1. Planning Meals ....................................................................... 2

Factors to Consider in Planning Meals ................................. 2

Principles in Planning Meals .................................................. 3

A Guide to Planning Nutritious Meals ................................. 4

The Food Pyramid .................................................................. 5

Sources and Functions of Food Nutrients ............................. 7

Food Groups: Sources and Functions .................................... 10

Differences in Food Habits ..................................................... 12

The Food Budget: Guide for Economical Meals ................... 15

Procedure in Menu Planning ................................................. 17

The Meal Patterns ................................................................... 18

Some Universal Tips for Menu Planning ............................... 20

2. Organizing Meal Preparation................................................ 21

Time and Energy Management Plan ...................................... 21

3. Control in Meal Management............................................... 23

Work Simplification Techniques ............................................ 23Using Resources Effectively .................................................... 31

Safety Tips in the Kitchen....................................................... 31

4. Evaluating Meals .................................................................... 33

Qualities of Food That Are Well-Prepared ............................. 33

Sample Student Evaluation Sheets Used in the

Kitchen Laboratory ................................................................. 37

Sensory Evaluation ................................................................. 39

Part II. Table Appointments and Styles of Table Service

5. Table Appointments .............................................................. 42



viii

Linen ....................................................................................... 42

Napkin Folding ....................................................................... 45

Silverware or Flatware ............................................................. 48

Dinnerware or Chinaware ...................................................... 50

Glassware or Beverageware ..................................................... 52

Centerpieces or Table Decorations ........................................ 55

6. Waiting on the Table ............................................................. 59

Seven Guidelines of Service for Waiters ................................ 60

7. Table Etiquette ...................................................................... 63

8. Table Setting........................................................................... 72

A Well-Set Table ...................................................................... 72

The Place Setting or Table Cover ........................................... 73

Shaped Tables: Table Set-up for Functions ........................... 77

Table Skirting .......................................................................... 80

9. Styles of Table Service ............................................................ 82

French Service ......................................................................... 83

Formal or Russian Service ...................................................... 85

English Service ....................................................................... 86

Family or Compromise Service ............................................. 88

American or Country-Style Service ........................................ 91

Apartment or Blue-Plate Service ............................................ 91

Buffet Service .......................................................................... 91

Tray Service ............................................................................. 94

The Filipino Style: Meals Without Waiters on the Table ...... 94

Part III. Serving Ideas

10. Special Help for Elegant Serving of Food

The Art of Garnishing ............................................................ 98

Rules for Garnishing ..............................................................106

Kinds of Soups and their Uses ............................................... 107

All About Wine ......................................................................108

Serving Drinks ........................................................................109



Part IV. Serving Styles for Entertaining

11. The Filipino Style................................................................... 114

The Filipino Food ................................................................... 114

Filipino Fiesta Fare .................................................................116

A Merienda to Remember ...................................................... 132

A Special Sit-Down Luncheon ................................................ 136

Buffet Dinner ..........................................................................140

A Guide to Meal Management and Table Service

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