COMPETENCY - BASED LEARNING MATERIAL

Image lifted from www.touchbistro.com

Sector
TOURISM (HOTEL AND RESTAURANT)
Qualification Title

FOOD AND BEVERAGE SERVICES NC II

Unit of Competency

PROMOTE FOOD AND BEVERAGE PRODUCTS

Module Title

PROMOTING FOOD AND BEVERAGE PRODUCTS

School for Skills Training

PHILIPPINE ACADEMY OF TECHNICAL STUDIES

CBLM on Date Developed: Document No.

Philippine Academy of
Food and 09/09/2023 Issued by: i
Technical Studies Beverage Services
NC II Developed by:

Promote Food Aubrey Mae A.

and Beverage Santiago
Products
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in PROMOTING FOOD AND BEVERAGE

PRODUCTS. This module contains training materials and activities for you to
complete.

The unit of competency “PROMOTING FOOD AND BEVERAGE

PRODUCTS” contains knowledge, skills and attitude required for TRAINEES
to productively establish suggestive selling and up selling strategies.
You are required to go through, a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets, Operation Sheet and Job
Sheets. Then follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.

The module “PROMOTING FOOD AND BEVERAGE PRODUCTS”

focuses is the development of practical skills in an institution and work-based
training. Tools in planning, monitoring and evaluation of work-based training
shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency,
in “FOOD AND BEVERAGE SERVICES NCII”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.

Remember to:

• Work through all the information and complete the activities in each
section.
• Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
• Use the Self-Checks, Task Sheets or Job Sheets at the end of each
section to test your own progress. Use Performance Criteria Checklist
or Procedural Checklist located after the sheet to check your own
performance.

CBLM on Date Developed: Document No.

Philippine Academy of
Food and 09/09/2023 Issued by: ii
Technical Studies Beverage Services
NC II Developed by:

Promote Food Aubrey Mae A.

and Beverage Santiago
Products
 • Show your demonstration outputs of the task sheets and job sheets to
your facilitator for evaluation and recording in the Accomplishment or
Achievement Chart. Outputs shall serve as evidences during the
institutional competency evaluation.

• When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.

A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to the next competency.

You need to complete this module before you can perform the next module
on PROVIDE FOOD AND BEVERAGE SERVCES TO GUESTS

CBLM on Date Developed: Document No.

Philippine Academy of
Food and 09/09/2023 Issued by: iii
Technical Studies Beverage Services
NC II Developed by:

Promote Food Aubrey Mae A.

and Beverage Santiago
Products
 Table of Contents

How to Use the Competency Based Learning Material ..............................2

Table of Contents ....................................................................................4

List of Competencies ................................................................................6

Module Content ........................................................................................8

Learning Experiences ..............................................................................11

Information Sheet 3.1-1 ...........................................................................14

Self-Check 3.1-1 .......................................................................................18

Answer Key 3.1-1 .....................................................................................20

Task Sheet 3.1-1 ......................................................................................21

Performance Criteria Checklist 3.1-1........................................................22

Information Sheet 3.1-2 ...........................................................................23

Self-Check 3.1-2 .......................................................................................29

Answer Key 3.1-2 .....................................................................................30

Task Sheet 3.1-2 ......................................................................................31

Performance Criteria Checklist 3.1-2........................................................32

Information Sheet 3.1-3 ...........................................................................33

Self-Check 3.1-3 .......................................................................................40

Answer Key 3.1-3 .....................................................................................41

Task Sheet 3.1-3 ......................................................................................42

Performance Criteria Checklist 3.1-3........................................................43

Information Sheet 3.1-4 ...........................................................................44

Self-Check 3.1-4 .......................................................................................48

Answer Key 3.1-4 .....................................................................................50

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 4|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
Task Sheet 3.1-4 ......................................................................................51

Performance Criteria Checklist 3.1-4........................................................52

Information Sheet 3.1-5 ...........................................................................53

Self-Check 3.1-5 .......................................................................................57

Answer Key 3.1-5 .....................................................................................58

Task Sheet 3.1-5 ......................................................................................59

Performance Criteria Checklist 3.1-5........................................................60

Operation Sheet 3.1-6 ..............................................................................61

Procedural Criteria Checklist ..................................................................62

Job Sheet 3.1-7 ........................................................................................63

Procedural Checklist ...............................................................................64

Bibliography .............................................................................................65

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 5|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 LIST OF COMPETENCIES

FOOD AND BEVERAGE SERVICES NCII

No. Unit of Competency Module Title Code

Basic Competencies

1. Participate in workplace Participating in

communication workplace
communication 500311105

2. Work in a team Working in a team

500311106
environment environment

3. Practice career Practicing career

500311107
professionalism professionalism

4. Practice occupational Practicing occupational

safety and health policies health and safety and
500311108
and procedures health policies and
procedures

Common Competencies

1. Develop and update Developing and TRS31120

industry knowledge updating industry
knowledge 1

2. Observe workplace Observing workplace TRS31120

hygiene procedures hygiene procedures
2

3. Perform computer Performing computer TRS31120

operations operations
3

4. Perform workplace and Performing workplace TRS31120

safety practices and safety practices
4

5. Provide effective Providing effective TRS31120

customer service customer service
5

Core Competencies

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 6|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 1. Prepare the dining room/ Preparing the dining TRS51238
restaurant area for room/ restaurant area
service for service 7

2. Welcome guests and take Welcoming guests and TRS51238

food and beverage orders take food and beverage
orders 8

3. Promote food and Promoting food and

TRS512389
beverage products beverage products
4. Provide food and Providing food and
beverage services to beverage services to TRS512390
guests guests
5. Provide room service Providing room service TRS512391

6. Receive and handle guest Receiving and handle

TRS512392
concerns guest concerns

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 7|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 MODULE CONTENT

FOOD AND BEVERAGE SERVICES NCII

Qualification

PROMOTE FOOD AND BEVERAGE PRODUCTS

Unit of Competency

PROMOTING FOOD AND BEVERAGE PRODUCTS

Module Title

MODULE DESCRIPTOR:
This unit deals with the knowledge and skills required in the provision
of food and beverage service particularly in the guest room of a
commercial accommodation establishment.

NOMINAL DURATION: 54 Hours

LEARNING OUTCOMES:
Upon completion of this module, you MUST be able to:
LO1. Know the product

LO2. Undertake Suggestive selling

LO3. Carry out Up selling strategies

ASSESSMENT CRITERIA:
1. Names and pronunciations of dishes in the menu are mastered.
2. Ingredients of dishes are memorized.
3. Sauces and accompaniments are known by heart.
4. Descriptions of every item in the menu are studied.
5. Common food allergens are mastered to prevent serious health
consequences.
6. Information about the food items are provided in clear explanations
and descriptions.
7. Items on specials or promos are offered to assist guests with food
and beverage selections.
8. Name of specific menu items are suggested to guests rather than just
mentioning the general categories in the menu to help them make
the choice and know what they want.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 8|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 9. Standard food and beverage pairings are recommended.
10. Several choices are given to provide more options to guests
11. Descriptive words are used while explaining the dishes to make it more
tempting and appetizing.
12. Suggestive selling is carried out discreetly so as not to be too pushy or
too aggressive.
13. Slow moving but highly profitable items are suggested to increase
guest check.
14. Second servings of items ordered are offered.
15. Food portion or size is mentioned for possible adjustments with the
orders.
16. New items are recommended to regular guests to encourage them to try
other items in the menu.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 9|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
LEARNING OUTCOME #1 KNOW THE PRODUCT

CONTENTS:

1. Master names and pronunciations of dishes

2. Memorize ingredients of dishes
3. Know sauces and accompaniments by heart.
4. Study descriptions of every food item in the menu
5. Master Common food allergens
ASSESSMENT CRITERIA:

• Names and pronunciations of dishes in the menu are

mastered.
• Ingredients of dishes are memorized.
• Sauces and accompaniments are known by heart.
• Descriptions of every item in the menu are studied.
• Common food allergens are mastered to prevent serious health
consequences.
CONDITION:

Trainees must be provided with the following:

The following resources should be provided:

- Menu
- Order taking systems
ASSESSMENT METHOD:

1. Written exam
2. Oral questioning
3. Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 10|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 LEARNING EXPERIENCES

Learning outcome #1
KNOW THE PRODUCT

Learning Activities Special instructions

1. Read Information Sheet 3.1-1

Master names and pronunciations
of dishes

2. Answer Self- Check 3.1-1

Master names and pronunciations
of dishes
3. Compare Answer to Answer Key 3.1-
1 Master names and
pronunciations of dishes

4. Perform Task Sheet 3.1-1 Read each Information sheet

Master names and pronunciations
and answer self check at the
of dishes
end of learning activity.
5. Evaluate Performance using
There are Learning Activities
Performance Criteria Checklist 3.1-1
Master names and pronunciations that may require you to
of dishes perform task that you have
6. Read information sheet 3.1-2 check performance based on
Memorize ingredients of dishes the performance criteria set.
7. Answer Self-check 3.1-2
At the completion of this
Memorize ingredients of dishes
Module you will be ready to
8. Compare answers with answer key perform Providing food and
3.1-2 Memorize ingredients of beverage services to guests.
dishes

9. Perform task sheet 3.1-2

Memorize ingredients of dishes

10. Read information sheet 3.1-3

Know sauces and accompaniments
by heart
11. Answer Self-check 3.1-3

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 11|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Know sauces and accompaniments
by heart

12. Compare answers with answer key

3.1-3 Know sauces and
accompaniments by heart

13. Perform task sheet 3.1-3

Know sauces and
accompaniments by heart

14. Evaluate Performance using

Performance Criteria Checklist 3.1-3
Know sauces and
accompaniments by heart

15. Read information sheet 3.1-4

Study descriptions of every food
item in the menu
16. Answer Self-check 3.1-4
Study descriptions of every food
item in the menu

17. Compare answers with answer key

3.1-4 Study descriptions of every
food item in the menu

18. Perform task sheet 3.1-4 Study

descriptions of every food item in
the menu

19. Evaluate Performance using

Performance Criteria Checklist 3.1-4
Study descriptions of every food
item in the menu
20. Read information sheet 3.1-5
Master Common food allergens
21. Answer Self-check 3.1-5

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 12|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Master Common food allergens

22. Compare answers with answer key

3.1-5 Master Common food
allergens

23. Perform task sheet 3.1-5

Master Common food allergens

24. Evaluate Performance using

Performance Criteria Checklist 3.1-5
Master Common food allergens

25. Perform Operation sheet 3.1-6

Operate an Electronic tablet to
study the menu
26. Evaluate Performance using
Performance Criteria Checklist 3.1-6
Operate an Electronic tablet to
study the menu
27. Perform Job sheet 3.1-7 Know the
product

28. Evaluate Performance using

Performance Criteria Checklist 3.1-7
Know the product

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 13|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Information Sheet 3.1-1
Master names and pronunciations of dishes

Learning Objectives:
After reading this information sheet, the trainee is expected to:
1. Identify and memorize the names of the dishes according to the
provided menu.
2. Practice the correct pronunciations of the following dishes.

Introduction:

A menu is a list of food and beverages from which customers can choose
when ordering dishes in a restaurant and other establishments serving food
and drinks. Food businesses use this material to give customers the necessary
details to decide on the dishes they want to purchase.

Mastering the names and pronunciations of the dishes on a menu is

important for providing excellent customer service, avoiding
misunderstandings, and enhancing the overall dining experience. It reflects
professionalism and cultural sensitivity and can have a positive impact on a
restaurant's reputation and bottom line.

Appetizers (a·puh·tai·zrz)

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 14|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • Garlic Bread (gaar·luhk bred)
• Shrimp cocktail (shrimp·kaak·tayl)
• Caprese salad (kuh·pray·zay sa·luhd)

Entrees (aan·trayz)

• Grilled salmon (grild sa·muhn)

• Ribeye steak (ri·bai stayk)
• Eggplant parmesan (eg·plant paar·muh·zaan)

Pasta (paa·stuh)

• Spaghetti and meatballs (spuh·geh·tee uhn meet·baalz)

• Fettuccine alfredo (feh·tuh·chee·nee al·fray·dow)

Desserts (duh·zurts)

• Tiramisu (tee·ruh·muh·soo)
• Cheesecake (cheez·kayk)
• Chocolate lava cake (chaa·kluht laa·vuh kayk)

Beverages (beh·vr·uh·juhz)

• Soft drinks (saaft dringks)

• Iced tea (iset tee)
• Beer and wine (beer en wine)

Importance of Mastering Names and Pronunciations of Dishes

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 15|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • Customer Service - Knowing how to
pronounce and describe the dishes
accurately enhances the overall customer
experience. When servers can confidently
communicate about the menu items, it
makes customers feel more comfortable
www.oneeducation.org.uk

• Avoiding Confusion – Accurate pronunciation

prevents misunderstandings and ensures that
customers receive the dishes they actually want.
This can prevent frustration and improve the
dining experience.
www.vecteezy.com

• Upselling - Staff who are knowledgeable

about the menu can suggest and upsell
items effectively. They can recommend
dishes that complement the customer's
preferences or suggest higher-priced items
if appropriate.
https://www.google.com/Fbsscommerce.com
• Cultural Sensitivity - In multicultural
settings, having an understanding of the
correct names and pronunciations of dishes
from various cuisines demonstrates cultural
sensitivity and respect. Mispronouncing or
misrepresenting dishes can be seen as
disrespectful.
• Professionalism - Mastery of the menu
conveys professionalism and competence to
customers. It gives the impression that the

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 16|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 restaurant values its offerings and takes
pride in its service.
www.conovercompany.com
• Efficiency - When staff can confidently
discuss menu items, it speeds up the ordering
process, reducing wait times for customers and
helping the restaurant turn over tables more
efficiently.

www.laars.com

• Dietary Accommodations - Knowing the

dishes on the menu enables staff to assist
customers with dietary restrictions or
allergies. They can recommend suitable
options and provide information on
ingredients.

• Building Trust - A well-informed staff that can accurately describe the

menu builds trust with customers. It shows that the restaurant is
transparent about what it serves.
• Marketing - Staff who understand the menu can effectively convey the
unique selling points of each dish, helping to market the restaurant's
offerings and potentially increasing sales.
•
• Repeat Business - A positive dining experience,
including the ability to communicate about the
menu, can lead to repeat business and word-of-
mouth referrals.

www.marketing91.com

Self-Check 3.1-1
Master names and pronunciations of dishes

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 17|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 A. Multiple Choice

Direction. Choose the letter of the correct answer then put your answer in
your answer sheet.
1. What is the pronunciation of eggplant parmesan?
a. eg·plant paar·muh·zaan c. eg·plant paar·meh·zaan
b. eg·plant par·muh·zaan d. eg·plant par·meh·zaan

2. How do you pronounce Caprese salad?

a. kuh·pree·zay sa·luhd c. kuh·pray·zay sa·luhd
b. kuh·pray·zee sa·luhd d. kuh·pri·zay sa·luhd

3. What is the pronunciation Entrees?

a. een·trayz c. een·treez
b. aan·trayz d. an·treez

4. How do you pronounce Fettuccine alfredo?

a. feh·tuh·che·ne al·fray·dow c. feh·tuh·chee·nee al·free·dow
b. feh·tuh·che·ni al·fray·dow d. feh·tuh·chee·nee al·fray·dow

5. What is the pronunciation Grilled salmon?

a. grild sal·muhn c. grild sa·mohn
b. grild sal·mohn d. grild sa·muhn

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 18|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 B. True or False

Direction. Read the statement below and write T in the space provided if
the given statement is correct and F if it is not.

______1. Mastery of the menu conveys professionalism and competence

to customers.

______2. A positive dining experience, including the ability to communicate

about the menu, cannot lead to repeat business and word-of-mouth
referrals.

______3. Mispronouncing or misrepresenting dishes can be seen as

disrespectful.

______4. Staff who are knowledgeable about the menu can suggest and
upsell items effectively.

______5. When staff can confidently discuss menu items, it slows down
the ordering process, increasing wait times for customers.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 19|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Answer key 3.1-1

Master names and pronunciations of dishes

A. Multiple Choice
1. A
2. C
3. B
4. D
5. D

B. True or False
1. T
2. F
3. T
4. T
5. F

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 20|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 TASK SHEET 3.1-1

Title: Master names and pronunciations of dishes

Performance Objectives: (3 Elements- Condition/ Performance/

Criterion) Given the names of the following dishes, you must be able to
pronounce it properly according to the work standards and specifications
within 5 minutes.

Tools: Pen, Paper

Equipment: Table, Chairs

Materials: Menu

Steps/Procedure:

1. Get 1 sheet of paper and a pen.

2. Write the pronunciation of all the dishes.
3. Go in front of the class and say the correct pronunciations of the
dishes.
4. Say at least 10 dishes and pronounce it with proper stress and
intonation.

Assessment Method:

• Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 21|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Performance Criteria Checklist 3.1-1
Master names and pronunciation of dishes

Criteria Yes No

Did I…

• Write the pronunciations of the all dishes correctly? /

• Pronounce 10 dishes in the menu? /

• Correctly pronounce each dish with the proper use of /

stress and intonation?
• Confidently pronounced the names of the dishes /
correctly?

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 22|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Information Sheet 3.1-2
Memorize ingredients of dishes

Learning Objectives:
After reading this information sheet, the trainee is expected to:
1. Identify and memorize the ingredients of the dishes according to the
provided menu.
2. Familiarize with the measurement of the ingredients.

Introduction:
Memorizing the ingredients of dishes in food and beverage services is
essential for providing excellent customer service, accommodating dietary
needs, and ensuring efficient communication between the front-of-house and
back-of-house staff. It contributes to a more professional and smooth dining
experience for both customers and restaurant staff.

Appetizers

Garlic Bread

• 1 16-ounce (450 g) loaf Italian bread or French bread

• 1/2 cup (1 stick, 112 g) unsalted butter, softened
• 2 large cloves garlic, smashed and minced
• 1 heaping tablespoon chopped fresh parsley
• 1/4 cup (25 g) freshly grated Parmesan cheese
•
https://www.simplyrecipes.com/recipes/garlic_bread/

Shrimp cocktail

• 1/2 cup Heinz Chili Sauce

• 1 cup ketchup
• 1 tablespoon prepared horseradish

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 23|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • 1 dash Worcestershire sauce
• Juice of 1/2 lemon (about 1 tablespoon)
• 1/2 teaspoon Tabasco
• 1/2 clove garlic, finely minced
• 1 tablespoon chopped cilantro

For the shrimp:

• 2 tablespoons Old Bay Seasoning

• 1 lemon, halved
• 1 teaspoon garlic powder
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 24 extra-large tail-on raw shrimp
https://www.simplyrecipes.com/recipes/shrimp_cocktail/

Caprese salad

• 1 1/2 to 2 pounds heirloom tomatoes, cored and sliced 1/4 to 1/3-inch

thick
• Kosher salt or sea salt
• 1 bunch fresh basil, leaves carefully chopped or torn as not to bruise
• 8 ounces fresh mozzarella cheese, sliced
• 1 tablespoon extra virgin olive oil
• Dash balsamic vinegar, optional
• Freshly ground black pepper

https://www.simplyrecipes.com/recipes/heirloom_tomato_basil_mozzarella_
salad/

Entrees

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 24|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
Grilled salmon

• 2 medium zucchini, trimmed and halved

lengthwise
• 1 pound asparagus, trimmed
• 5 - 6 tablespoons Charred Lemon-Garlic
Vinaigrette , divided
• 1.25 pounds salmon fillet, cut into 4 portions
• 0.25 teaspoon salt, divided

www.eatingwell.com/grilled-salmon-vegetables-with-charred-lemon-garlic-
vinaigrette

Ribeye steak

• 1 pound bone-in rib eye steak, (1 to 1-½ inch thick)

• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon fresh thyme leaves

Eggplant parmesan

Eggplant • 2-3 tablespoons olive oil

• 1 large eggplant sliced into ¼
inch thick rounds
Marinara Sauce
• 1 teaspoon kosher salt
• ¼ cup breadcrumbs • 1 tablespoon olive oil

• 3/4 cup grated parmesan • ½ small white onion minced

cheese separated • 2 tablespoon minced garlic
• 2 teaspoons garlic powder • 1 28-oz. can chunky tomato

• 1 teaspoon dried thyme sauce we used Muir Glen

• ¼ teaspoon salt • 1 teaspoon dried parsley

• 2 large eggs • 1 teaspoon dried thyme

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 25|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • ½ teaspoon ground oregano • ¼ teaspoon ground pepper
• ½ teaspoon salt • 1 tablespoon tomato paste

Other Ingredients

• 16 oz. fresh mozzarella cut into slices

• 2 tablespoons fresh parsley chopped

https://fitfoodiefinds.com/the-best-eggplant-parmesan/

Pasta

Spaghetti and meatballs

BASIC RED SAUCE

• 3 tablespoons extra virgin olive oil,
• ½ cup diced sweet yellow onion
• 1 tablespoon minced garlic
• 6 ounce can tomato paste
• 6 ounces medium to full-bodied red wine, enough to fill the tomato
paste can
• 28 ounce can San Marzano whole peeled tomatoes
• 28 ounces water, enough to fill San Marzano tomatoes can
• ¼ cup chopped fresh parsley
• ¼ cup torn fresh basil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sugar, if needed to cut acid
• 2 bay leaves
• 1 pound spaghetti

MEATBALLS
• 2 eggs
• 1 pound 85% to 90% lean ground beef
• 1 pound ground mild or hot Italian sausage
• ½ cup grated Parmesan, plus additional for serving
• ½ cup Italian seasoned panko style breadcrumbs

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 26|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • ¼ cup fresh chopped parsley, or 1 tablespoon dry parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon minced garlic
https://www.fromvalerieskitchen.com/spaghetti-and-meatballs/

Fettuccine alfredo

• 1 lb. Shrimp peeled and deveined, tails on or off

• 1 Tbsp. Olive oil
• 8 oz. Fettuccine noodles
• 2 Tbsp. Butter unsalted
• 2 tsp. Minced garlic
• 2 C. Chicken broth
• ½ C. Whole milk
• 1 ½ C. Heavy whipping cream
• 1 C. Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg
• Fresh chopped parsley for garnish
https://sweetpeaskitchen.com/one-pan-shrimp-fettuccine-alfredo/

Desserts

Tiramisu

• 450 g Mascarpone cheese

• 2 cups Heavy cream cold
• ½ cup Granulated sugar
• 14 Ladyfingers
• 1 cup Espresso
• 1 tablespoon Liqueur optional
• 2 tablespoon Cocoa powder
https://richanddelish.com/tiramisu-cups/

Cheesecake
• 1 9-inch graham cracker crust
• 1 cup granulated sugar

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 27|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • Zest of 1 large lemon
• 4 8-ounce packages cream cheese
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup heavy cream
• Homemade blueberry sauce
https://www.mybakingaddiction.com/blueberry-cheesecake/

Chocolate lava cake

• 6 ounces (170g) high-quality semi-sweet chocolate*
• 1/2 cup (113g; 1 stick) unsalted butter
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/2 cup (60g) confectioners’ sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks*
• optional for topping: ice cream, berries, and/or chocolate syrup
https://sallysbakingaddiction.com/chocolate-lava-cakes/

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 28|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Self-Check 3.1-2
Memorize ingredients of dishes

True or False
Direction. Read the statement below and write T in the space provided if
the given statement is correct and F if it is not.

______1. There are 6 ounces medium to full-bodied red wine in the

ingredients of Spaghetti and meatballs

______2. You need to put a Zest of 1 large lemon in the Cheesecake.

______3. There should be 10 large eggplants sliced into ¼ inch thick rounds
to make the Eggplant parmesan.

______4. The main ingredient of the Chocolate lava cake are 6 ounces (170g)
high-quality semi-sweet chocolate.

______5. You should put 1 dash Worcestershire sauce to make the sauce
of the Shrimp cocktail.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 29|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Answer key 3.1-2

Memorize ingredients of dishes

1. T
2. T
3. F
4. T
5. T

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 30|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 TASK SHEET 3.1-2

Title: Memorize ingredients of dishes

Performance Objectives: (3 Elements- Condition/ Performance/

Criterion) Given the tools and materials, you must be able to identify the
ingredients of the dishes in the menu according to the work standards and
specifications within 30 minutes.

Tools: Pen, Paper

Equipment: Table, Chairs

Materials: Menu

Steps/Procedure:

1. Get 1 sheet of paper and a pen.

2. Write the ingredients of all the dishes according to the menu.
3. Choose a partner to portray as a customer.
4. The customer should choose one dish of each food category and
you should be able to state the complete ingredients.

Assessment Method:

• Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 31|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Performance Criteria Checklist 3.1-2
Memorize ingredients of dishes

Criteria Yes No

Did I…

• Write the complete ingredients of the dishes in the /

menu?

• Put the correct measurements of the ingredients? /

• Confidently stated the correct and complete /

ingredients to the customer?
• State all of the ingredients without looking at your /
copy?

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 32|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Information Sheet 3.1-3
Know sauces and accompaniments by heart

Learning Objectives:
After reading this information sheet, the trainee is expected to:
1. Identify the different types of sauces and its accompaniments
2. Apply and suggest these types of sauces and accompaniments to the
customers.

Introduction:
Food accompaniment is the side dish that serves with the main dish, it
complements the main food and enriches its taste and flavor. Food
accompaniment can be an integral part of the dish or served separately.

The food should go with its appropriate accompaniment to improve the

flavor of the food or to enhance its richness. The service staff must know which
accompaniment will go well with the main dish the guest is interested in
having. Every dish has its own accompaniment.

Accompaniment of appetizer ( Hors-d-oeuvre)

Food Accompaniment

Grapefruit
Castor sugar
cocktail

Oyster cruet (Cayenne pepper, pepper

mill, chilly vinegar, tobacco sauce) Hot
Oyster
brown bread and butter, segment of
lemon.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 33|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Blini (Russian pancake), Hot breakfast
toast and butter, chopped egg yolk and
Caviar
egg white, chopped shallots, segment of
lemon.

Tomato
Worcestershire sauce
juice

Snail Brown bread and butter

Smoked Cayenne pepper, pepper mill, segment of

salmon lemon, brown bread, and butter.

Asparagus Hot-Hollandaise sauce, Cold-vinaigrette

Globe
Hot-Hollandaise sauce, Cold-vinaigrette
artichoke

Avocado Brown bread and butter

Chilled
Ground ginger, castor sugar
melon

Shellfish
Brown bread and butter.
cocktail

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 34|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Accompaniment of soups (potage)

Food Accompaniment

Cream of tomato Croutons (Small pieces of bread,

soup toasted or fried.)

French onion Grilled flutes, Grated parmesan

soup cheese

A thin slice of bread dipped in oil

Bouillabaisse
and grilled

Brown bread and butter, a segment

Turtle soup
of lemon, cheese straw.

Garnished with shredded leek and

Cock-a-leekie
chicken served with prunes.

Grated parmesan cheese and grilled

Minestrone
flutes.

Consomme could be named by their

Consomme
garnishes.

Consomme Juliennes of celery, onion, and

Breton leeks.

Brunnoise Small diced vegetable

Dubarry Flowerettes of cauliflower.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 35|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Florentine Juliennes of blanched spinach

Julienne Juliennes of cut vegetables.

Madrilene Tomato diced and green peas

Paysanne Uniform size of fresh-cut vegetables

St. Germain Fresh green peas

Celestine Julienne of thin pan cake

Cereals Rice and Barley

Pour into the boiling consomme

Egg drop
beaten egg

Royal Dices of savory egg custard

Vermicelli Fine pasta

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 36|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Accompaniment of fish

Food Accompaniment

Fried fish ( which has Tartar sauce or another

been breadcrumbed) mayonnaise-based sauce.

Deep-fried (which has

Tomato ketchup and french
been dipped in
fried sometimes offered
butter)

Hot- Hollandaise sauce Cold-

Grilled fish
Mayonnaise sauce

Hot- Hollandaise sauce Cold-

Poached fish
Mayonnaise sauce

Grilled herring Mustard sauce.

Hollandaise sauce, mousseline

Poached Salman sauce (hollandaise mixed with
whipped cream)

Crayfish Mayonnaise sauce

Cold lobster Mayonnaise sauce

Cayenne pepper, pepper mill,

White bait segment of lemon, brown
bread, and butter.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 37|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Accompaniment of meat

Food Accompaniment

Horseradish sauce, Yorkshire

Roast beef
pudding, roast gravy

Roast lamb Mint sauce, Roast gravy

Red currant jelly, onion

Roast Mutton
sauce, roast gravy

Apple sauce, sage and onion

Roast pork
stuffing, roast gravy

Bread sauce, parsley, and

Roast chicken thyme stuffing, game chips,
watercress, roast gravy

Apple sauce, sage and onion

Roast duck
stuffing, roast gravy

Apple sauce, sage and onion

Roast goose
stuffing, roast gravy

Cranberry sauce, chestnut

stuffing, chipolata sausage
Roast turkey
(Pork sausage thin and small
twist), Watercress, roast gravy

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 38|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Cumberland sauce, red
Roast venison
currant jelly, roast gravy

Boiled mutton Caper sauce

Turned root vegetable,

Boiled beef
liqueur, rock salt

Mixed grilled and Tomato ketchup, mustard,

grilled steak fried potato, watercress

Worcestershire sauce, pickled

Stew
red cabbage.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 39|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Self-Check 3.1-3
Know sauces and accompaniments by heart

Matching Type

Direction: Match the Food in column A with its corresponding

Accompaniment in column B.

A B

1. Roast Mutton • a. Tomato ketchup, mustard,

2. Grilled herring • fried potato, watercress
3. Smoked salmon • b. Caper sauce
4. St. Germain • c. Red currant jelly, onion
5. Vermicelli • sauce, roast gravy
6. Boiled mutton • d. Mustard sauce
7. Fried fish • e. Worcestershire sauce,
8. Cold lobster • pickled red cabbage.
9. Mixed grilled and grilled f. Tartar sauce or another
steak • mayonnaise-based sauce.
10. Stew • g. Mayonnaise sauce
h. Fresh green peas
i. Fine pasta
j. Cayenne pepper, pepper mill,
segment of lemon, brown
bread, and butter

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 40|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Answer key 3.1-3

Know sauces and accompaniments by heart

1. C
2. D
3. J
4. H
5. I
6. B
7. F
8. G
9. A
10. E

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 41|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 TASK SHEET 3.1-3

Title: Know sauces and accompaniments by heart

Performance Objectives: (3 Elements- Condition/ Performance/

Criterion) Given the tools and materials, you must be able to identify and
suggest the different types of sauces and its accompaniments to the
customers according to the work standards and specifications within 15
minutes.

Tools: Pen, Paper

Equipment: Table, Chairs

Materials: Menu

Steps/Procedure:

1. Choose a partner to portray as your customer.

2. Suggest five types of sauces and accompaniments for appetizer,
soup, fish, and meat.

Assessment Method:

• Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 42|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Performance Criteria Checklist 3.1-3
Know sauces and accompaniments by heart

Criteria Yes No

Did I…

• Mentioned five sauces and accompaniments in each /

category?

• Suggested the correct sauces and accompaniments? /

• Confidently stated the correct and complete sauces /

and accompaniments to the customer?
• State all of the sauces and accompaniments without /
looking at your copy?

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 43|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Information Sheet 3.1-4
Study descriptions of every food item in the menu

Learning Objectives:
After reading this information sheet, the trainee is expected to:
1. Apply the tips on how to master the descriptions of every food item in
the menu.
2. Master the descriptions of every food item in the menu

Introduction:
The description of every food item on a menu is a written explanation
or summary of the dish that provides potential customers with information
about what to expect when they order that particular item. An ideal restaurant
menu description is a short one, explains what the dish is, and, ultimately,
makes the customer want to order it. Avoid long, incomprehensible food
descriptions that leave the customers puzzled about what the dish is.

The description of every food item on a menu is important because it

serves as a communication tool between the restaurant and the customer. It
provides essential information, creates anticipation, and influences customer
choices, ultimately contributing to a positive dining experience and the
success of the restaurant.

Tips on how to study descriptions of every food item in the menu

Memorizing the descriptions of every food item on a menu can be a challenging

task, especially if the menu is extensive or changes frequently. However, there
are strategies and techniques that restaurant staff, particularly servers and
waitstaff, can use to help them remember menu descriptions:

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 44|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • Study the Menu: Start by thoroughly reading and studying the menu.
Familiarize yourself with each dish, its ingredients, preparation
methods, and any special features or highlights.
• Categorize and Group Dishes: Organize the menu items into categories
(e.g., appetizers, entrees, desserts) or themes (e.g., seafood, vegetarian,
regional cuisine). This can make it easier to remember similar items
together.
• Use Mnemonics: Create mnemonic devices or memory aids for specific
dishes. Associate certain visual or conceptual cues with each dish to
trigger your memory when needed.
• Practice and Repetition: The more you review and repeat the menu
descriptions, the better you'll remember them. Quiz yourself or have a
colleague quiz you on the menu items until you can recall them
accurately.
• Visualize the Dish: Close your eyes and visualize each dish as you read
its description. Imagine its appearance, colors, textures, and aromas.
Creating mental images can help with retention.
• Create Cheat Sheets: Some restaurants provide cheat sheets or
reference cards for their staff with abbreviated menu descriptions or key
points about each dish. These can be helpful for quick reference.
• Taste the Dishes: If possible, taste the dishes on the menu. Personal
experience can make it easier to remember details and describe them to
customers.
• Ask Questions: Don't hesitate to ask the kitchen staff or chefs for
additional information about dishes if you're unsure. They can provide
insights into ingredients, cooking techniques, and flavor profiles.
• Use Technology: Some restaurants use handheld devices or apps that
provide menu descriptions and details. These can be useful as quick
references, especially for new or seasonal menu items.
• Group Study: If you're part of a team, consider organizing group study
sessions where you and your colleagues discuss and quiz each other on
the menu. Peer support can be beneficial.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 45|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 • Regular Updates: Keep up with menu changes and updates. Review the
menu descriptions periodically to ensure your knowledge is current.
• Stay Calm and Confident: When interacting with customers, remain
calm and confident. If you don't know the answer to a customer's
question about a menu item, it's okay to admit it and offer to find out.
Honesty is appreciated.

Remember that memorizing the menu is an ongoing process, and it may take
some time and effort. With practice and the right techniques, you can become
more proficient at remembering and describing the food items on the menu,
which can enhance your performance as a server or waitstaff in a restaurant.

Appetizers

Garlic Bread - Our homemade garlic bread is baked to perfection and topped
with fresh herbs and parmesan cheese

Shrimp cocktail - Succulent jumbo shrimp served with a tangy cocktail sauce
and lemon wedges

Caprese salad – A classic Italian salad made with ripe tomatoes, fresh
mozzarella, and basil, drizzled with balsamic glaze

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 46|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Entrees

Grilled salmon - Fresh, juicy salmon fillet grilled to perfection and served with
a side of vegetables

Ribeye steak – A mouth-watering 12-ounce ribeye steak cooked to your liking

and served with garlic mashed potatoes

Eggplant parmesan - Layers of breaded eggplant, marinara sauce, and melted

mozzarella cheese served with a side of pasta

Pasta

Spaghetti and meatballs - A classic Italian dish made with homemade

meatballs and our signature marinara sauce

Fettuccine alfredo - Creamy fettuccine pasta tossed in a rich, buttery alfredo

sauce. Add chicken for $3.99 or shrimp for $4.99

Desserts

Tiramisu - Layers of espresso-soaked ladyfingers and mascarpone cream

topped with cocoa powder

Cheesecake - Creamy cheesecake with a graham cracker crust, topped with

fresh berries

Chocolate lava cake - Decadent chocolate cake with a warm, molten center, served
with vanilla ice cream

Beverages

Soft drinks - Coke, Diet Coke, Sprite, Dr. Pepper, and more

Iced tea - Classic sweet or unsweetened iced tea

Beer and wine - A selection of domestic and imported beers, as well as red
and white wines

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 47|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Self-Check 3.1-4
Study descriptions of every food item in the menu

A. True or False

Direction. Read the statement below and write T in the space provided if the

given statement is correct and F if it is not.

_____1. Don't ask the kitchen staff or chefs for additional information about
dishes if you're unsure.

_____2. Keep up with menu changes and updates. Review the menu
descriptions periodically to ensure your knowledge is current.

_____3. The more you review and repeat the menu descriptions, the better
you'll forget them.

_____4. Close your eyes and visualize each dish as you read its description.
Imagine its appearance, colors, textures, and aromas. Creating mental images
can help with retention.

_____5. If you don't know the answer to a customer's question about a menu
item, it's okay to admit it and offer to find out.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 48|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 B. Fill in the blanks.

Direction. Fill in the missing words in each sentence. Choose your

answer from the box provided.

16-ounce red and white wines classic sweet

mascarpone cream fresh herb chocolate cake
jumbo shrimp balsamic glaze 12-ounce
alfredo sauce marinara sauce

1. Layers of breaded eggplant, _______________, and melted mozzarella

cheese served with a side of pasta
2. Layers of espresso-soaked ladyfingers and _______________topped with
cocoa powder
3. Creamy fettuccine pasta tossed in a rich, buttery ________________.
4. ______________ or unsweetened iced tea
5. A mouth-watering ____________ ribeye steak cooked to your liking and
served with garlic mashed potatoes
6. Succulent _____________ served with a tangy cocktail sauce and lemon
wedges
7. A selection of domestic and imported beers, as well as _________________.
8. A classic Italian salad made with ripe tomatoes, fresh mozzarella, and
basil, drizzled with ______________.
9. Decadent _____________ with a warm, molten center, served with vanilla
ice cream
10. Our homemade garlic bread is baked to perfection and topped with
_______________ and parmesan cheese

Answer key 3.1-4

Philippine Academy CBLM on Date Developed: Document No.
of Technical Studies Food and Beverage 09/09/2023 Issued by: 49|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Study descriptions of every food item in the menu

A.
1. F
2. T
3. F
4. T
5. T

B.
1. marinara sauce
2. mascarpone cream
3. alfredo sauce
4. classic sweet
5. 12-ounce
6. jumbo shrimp
7. red and white wines
8. balsamic glaze
9. chocolate cake
10. fresh herb

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 50|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 TASK SHEET 3.1-4

Title: Study descriptions of every food item in the menu

Performance Objectives: (3 Elements- Condition/ Performance/

Criterion) Given the tools and materials, you must be able to identify and
state the descriptions of every food item in the menu to the customers
according to the work standards and specifications within 25 minutes.

Tools: Pen, Paper

Equipment: Table, Chairs

Materials: Menu

Steps/Procedure:

1. Get 1 sheet of paper and a pen.

2. Write the descriptions of all the dishes according to the menu.
3. Choose a partner to portray as a customer.
4. The customer should choose one dish of each food category and
you should be able to state the appropriate descriptions of those
foods.

Assessment Method:

• Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 51|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Performance Criteria Checklist 3.1-4
Study descriptions of every food item in the menu

Criteria Yes No

Did I…

• Write the complete descriptions of the dishes in the /

menu?
• Put the correct and appropriate descriptions in the /
menu?
• Confidently stated the correct and complete /
descriptions of the dishes to the customer?
• State all of the descriptions without looking at your /
copy?

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 52|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Information Sheet 3.1-5
Master Common Food Allergens

Learning Objectives:
After reading this information sheet, the trainee is expected to:
1. Master the common food allergens
2. Identify the reasons for studying common food allergens.

Introduction:
Food allergens are specific proteins found in certain foods that can
trigger allergic reactions in individuals who are sensitive or allergic to them.
These reactions can range from mild symptoms like hives or digestive
discomfort to severe, life-threatening reactions known as anaphylaxis.

Mastering knowledge of common food allergens is essential for ensuring

the safety, satisfaction, and well-being of customers with food allergies while
also complying with legal and ethical obligations in the food and beverage
industry.

Common Food Allergens

Milk: Allergic reactions to milk are primarily due to

a protein called casein or the sugar lactose.
Symptoms can include hives, digestive issues, and
in severe cases, anaphylaxis.

www.timesofindia.indiatimes.com

Eggs: Egg allergies are often triggered by

proteins found in the egg whites. Symptoms
can include skin reactions, digestive
problems, and respiratory distress.

Peanuts: Peanut allergies are among the most

severe, with potential for anaphylactic reactions.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 53|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
Allergic reactions to peanuts can occur through
ingestion, skin contact, or inhalation of peanut dust
or particles. www.bakeitwithlove.com

Tree Nuts: Tree nuts like almonds, cashews,

and walnuts can cause severe allergic
reactions. Some individuals may be allergic
to multiple types of tree nuts.

www.verywellhealth.com

Soy: Soybean allergies are relatively common and

can cause a range of symptoms, including skin
reactions, digestive issues, and respiratory
problems.

www.medindia.net

Wheat: Wheat allergies can trigger allergic

reactions in people sensitive to proteins like
gluten. These allergies can be particularly
challenging because wheat is a common
ingredient in many foods.

www.britannica.com

Fish: Allergies to fish, including both freshwater and

saltwater varieties, can lead to allergic reactions. It's
essential to distinguish between different types of
fish allergies, as reactions may vary.

www.britannica.com

Shellfish: Shellfish allergies are divided into

two groups: crustaceans (e.g., shrimp, crab,

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 54|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 lobster) and mollusks (e.g., clams, mussels,
oysters). Allergic reactions to shellfish can
be severe.

www.thekitchn.com

Sesame: Sesame seed allergies are becoming

increasingly recognized and can cause a range of
allergic reactions.

www.thespruceeats.com

Sulfites: Sulfites are chemicals used as

preservatives in some foods and
beverages, including wine and dried
fruits. Some individuals may be
sensitive or allergic to sulfites, leading to
respiratory symptoms.

www.verywellhealth.com

Mastering knowledge of common food allergens is crucial in food and

beverage services for several reasons:

Customer Safety: Understanding food allergens helps prevent accidental

exposure to allergenic ingredients, which can be life-threatening for customers
with allergies.

Legal and Ethical Responsibility: Many countries have regulations that

require food establishments to disclose allergen information on menus or
provide it upon customer request. Failure to comply can result in legal
consequences and harm to the restaurant's reputation.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 55|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
Customer Trust: Customers with food allergies need to trust that the staff
and kitchen can accommodate their needs safely. Demonstrating knowledge
of allergens builds trust and encourages repeat business.

Effective Communication: Servers and kitchen staff must be able to

communicate allergen-related information accurately to ensure that
customers receive safe meals.

Emergency Response: In the event of an allergic reaction, staff should know

how to respond promptly and appropriately, including seeking medical
assistance when necessary.

Cross-Contamination Prevention: Staff should be trained to prevent cross-

contamination of allergenic ingredients in the kitchen and during food
preparation.

Menu Adaptations: Knowledge of allergens allows staff to make

recommendations or adaptations to the menu for customers with allergies,
ensuring they have enjoyable dining experiences.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 56|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Self-Check 3.1-5
Master Common Food Allergens

A. Matching Type

Direction: Match the Foods in column A with its corresponding Allergens in

column B.
A B

1. Wheat • a. soy protein

2. Sulfites • b. egg whites
3. Egg • c. casein
4. Soy • d. preservatives
5. Milk • e. gluten

True or False

Direction. Read the statement below and write T in the space provided if the
given statement is correct and F if it is not.

_____1. Demonstrating knowledge of allergens does not build trust and does
not encourages repeat business.
_____2. Servers and kitchen staff must be able to communicate allergen-
related information accurately to ensure that customers receive safe meals.
_____3. Understanding food allergens helps prevent accidental exposure to
allergenic ingredients, which can be life-threatening for customers with
allergies.
_____4. Staff should be trained to prevent cross-contamination of allergenic
ingredients in the kitchen and during food preparation.
_____5. Failure to comply in disclosing allergen information does not affect the
restaurant's reputation.

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 57|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Answer key 3.1-5

Master Common Food Allergens

A.
1. E
2. D
3. B
4. A
5. C

B.
1. F
2. T
3. T
4. T
5. F

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 58|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 TASK SHEET 3.1-5

Title: Master common food allergens

Performance Objectives: (3 Elements- Condition/ Performance/

Criterion) Given the tools and materials, you must be able to identify and
state the descriptions of every food and its allergens to the customers
according to the work standards and specifications within 15 minutes.

Tools: Pen, Paper

Equipment: Table, Chairs

Materials: Menu

Steps/Procedure:

1. Get 1 sheet of paper and a pen.

2. Choose a partner to portray as a customer.
3. You should get their orders and state the food allergens based on
what they ordered.
4. Suggest other dishes that doesn’t contain allergens.
Assessment Method:

• Demonstration

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 59|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Performance Criteria Checklist 3.1-5
Master common food allergens

Criteria Yes No

Did I…

• Stated the complete descriptions of the dishes that the /

customer ordered?
• Mentioned and asked the customers of the following /
allergens in the ingredients?
• Confidently stated the correct food allergens to the /
customer?

• Suggested other dishes that doesn’t contain allergens. /

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 60|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 OPERATION SHEET 3.1-6

Title: Operate an Electronic Tablet to study the menu

Performance Objectives:

Given the equipment and manual, and the workplace you should be
able to demonstrate how to use the Electronic Tablet according to the
Manufacturer’s manual.

Tools: Manufacturer’s Manual

Equipment: Electronic Tablet

Steps/Procedure:

• Push the power button of an electronic tablet to open.

• Click the UpMenu application to see the categories of menu items.’
• Click any category and study each food items in the menu.
• Clean the electronic tablet after each use.
• Charge the electronic tablet at a cool safe place.
Assessment Method:

• Observation and Oral Questioning

• Individual Demonstration of Skills

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 61|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Procedural Criteria Checklist
Operation sheet 3.1-6
How to Operate Electric Drill

Trainee’s name: __________________________ Date: ______________

Criteria Yes No

Did I…

• Open the correct application. /

• Manipulated the electronic tablet with ease. /

• Click different food categories. /

• Memorize the content of the menu. /

• Apply quality standards /

• Practice occupational health and safety /

Trainer’s name: Aubrey Mae A. Santiago Date: ______________

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 62|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 JOB SHEET 3.1-7

Title: Know the product

Performance Objectives:

Given the tools, equipment and materials, you should be able to

Know the products for Promoting Food and Beverage Products in line with
PNS recommendation and actual scenario following occupational safety
and health within 1 hour.

Tools: Menu, Whiteboard, Whiteboard Marker, Eraser, User’s Manual,

Procedural manuals, Instructional supplies and materials, Reference
materials/books/VPM

Equipment: Desktop Computer/ laptop, Electronic Tablet

Steps/Procedure:

A. Master names and pronunciations of dishes

B. Memorize ingredients of dishes
C. Know sauces and accompaniments by heart.
D. Study descriptions of every food item in the menu
E. Master common food allergens
F. Observe OHS required when operating an Electronic tablet to study
the menu.
Note: Be care using tools, equipment and material, follow
manufacturer’s manual in using them, Always apply quality and
OSHS.

Assessment Method:

• Observation and Oral Questioning

• Individual Demonstration of Skills
• Portfolio

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 63|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 Procedural Checklist
Know the Product
Trainee’s name: __________________________ Date: ______________

Criteria Yes No

Did I…

• Gather necessary tools and materials? /

• Master names and proper pronunciations of the /

dishes ?

• Memorize ingredients of dishes ? /

• Know sauces and accompaniments by heart? /

• Suggest sauces and accompaniments to the /

customers?

• Study descriptions of every food item in the menu? /

• Master common food allergens? /

• Suggest choices without food allergens to the /

customers?
• Observe OHS required when operating an Electronic /
tablet to study the menu?

• Apply quality standards? /

• Practice occupational health and safety? /

Trainer’s name: Aubrey Mae A. Santiago Date: ______________

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 64|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago
 BIBLIOGRAPHY

Jian Ramadan (2023) Larana Menu

https://www.canva.com/design/DAFt28YMBxg/H8rH9Z2RTICquu70zzW_O
A/edit

Elise Bauer (2023) The Best Garlic Bread

https://www.simplyrecipes.com/recipes/garlic_bread/

Caprese Salad With Tomatoes, Basil, and Mozzarella

https://www.simplyrecipes.com/recipes/heirloom_tomato_basil_mozzarella_
salad

Valerie Brunmeier (2023) Homemade Spaghetti and Meatballs

https://www.fromvalerieskitchen.com/spaghetti-and-meatballs/

Jaden Hair (2022)https://www.simplyrecipes.com/recipes/shrimp_cocktail/

Carolyn Casner (2022) Grilled Salmon & Vegetables with Charred Lemon-
Garlic Vinaigrette https://www.eatingwell.com/recipe/7969212/grilled-
salmon-vegetables-with-charred-lemon-garlic-vinaigrette/

Linley Hanson (2023) Eggplant Parmesan https://fitfoodiefinds.com/the-

best-eggplant-parmesan/

Laura (2023) One Pan Shrimp Fettuccine Alfredo

https://sweetpeaskitchen.com/one-pan-shrimp-fettuccine-alfredo/

RichandDelish (2022) Easy Tiramisu Cups (No Bake)

https://richanddelish.com/tiramisu-cups/

Jamie Lothridge (2022) Blueberry Cheesecake

https://www.mybakingaddiction.com/blueberry-cheesecake/

Sally (2021) How to Make Chocolate Lava Cakes

https://sallysbakingaddiction.com/chocolate-lava-cakes/

Saswa (2021) Food and accompaniment list with examples

https://foodandbeverageknowledge.com/food-and-accompaniment-list-with-
examples/

Upmenu (2023) Restauranr tablet ordering system

https://www.upmenu.com/software-for-restaurants/mobile-app-for-
restaurant/tablet/

Philippine Academy CBLM on Date Developed: Document No.

of Technical Studies Food and Beverage 09/09/2023 Issued by: 65|P a g e
Services NC II
Developed by:
Promote Food and Aubrey Mae A.
Beverage Products Santiago