11/12

SPECIALIZED SUBJECT
FOOD AND BEVERAGE SERVICES
Quarter 3- Week 1

MARYLYN C. ABANDO
Module Writer
REMEDIOS V. MONTEBON
Team Leader

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Quarter 3- Week 1
 Welcome to the module in Food and Beverage Services NC II. This module contains
training materials and activities for you to accomplish.
The Competence Unit "Promote Food and Beverage Products" consists of the
information, skills and attitudes needed by the Food and Beverage Service NC II.
You are expected to carry out a number of learning activities in order to complete every
learning outcome of the module. Information Sheets, Self-Checks, and Task Sheets are part of
each learning outcome. Follow these activities on your own. If you have questions, don’t
hesitate to ask your teacher for assistance.
The purpose of this module is the acquisition of practical skills. You have to learn basic
concepts and terminology to acquire these skills. For most instances, you can get this information
from the Information Sheets and recommended links and references.
It will be the source of learning for you to gain knowledge and skills in this specific
expertise individually and at your own rate, with limited guidance or with the assistance of your
teacher.

The learners are expected to:

◼ Go through all the information and complete the activities in each content.
◼ Read the Information Sheets and answer the Self-Checks and Activities. Added
references will be given to supplement the materials provided in this module.
◼ Your teacher will serve as your trainer manager and supervisor. Her/She is there to
support you and show the correct way to do things.
◼ You will have ample opportunity to ask questions and practice about the job. Make sure
you practice new skills at home. You will develop your speed, memory, and confidence
in this way.
◼ Undergo with the Self-Checks and Task Sheets at the end of every lesson to track your
own progress.

As soon as you feel confident that you have had enough skills, ask your teacher to evaluate
you. The results of your assessment will be reported as your performance.

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UNIT OF COMPETENCY: PROMOTE FOOD AND BEVERAGE PRODUCTS
MODULE TITLE: PROMOTING FOOD AND BEVERAGE PRODUCTS

UNIT DESCRIPTOR: This unit deals with the knowledge and skills required in providing advice
to customers on food and beverage products in food service enterprises.
LEARNING OUTCOME 1:
KNOW THE PRODUCT
Content Standard:
The learner demonstrates understanding on promoting food and beverage products.
Performance Standard:
The learner:
✓ Update oneself on the current food menus, and service trends.
✓ Identify possible food sources based on acceptable cultural norms and wants.
✓ Demonstrate appreciation for new trends in food and beverage service.

Learning Competencies:
✓ Master the names of past and current trends of dishes in the menu.
✓ Know different types of sauces and accompaniments.
✓ Know common food allergens to prevent serious health consequences.
✓ Study the special dietary requirements and cultural needs of food and beverage
products.
Content:
✓ Past and Current Trends in Food and Beverage
✓ Types of Menus
✓ Types of food and beverages (a) Special Dietary Requirements (b) Special
Cultural Needs
✓ Food Allergens

I. MULTIPLE CHOICE: Read the following questions carefully and choose the letter of your
best answer. Write it on your answer sheet.

1. Amy was advised by her doctor to undergo Pescatarians diet. What is the food that she must
strictly avoid?
A. Salmon with creamy dill sauce C. Easy pasta salad
B. Tilapia with can salsa D. Pork tenderloin with garlic sauce
2. Yna and her family has a perfect buttered herb roasted turkey for New Year’s Eve. Which do
you think is the best wine suited to their dish?
A. Dry white wine C. Claret or burgundy
B. Light red wine D. Bordeaux
3. Which of the following menu considered as farinaceous dish that is commonly made out of
starch?
A. Egg Dish C. Pasta and rice
B. Releve D. Entree

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 4. Jo is planning to prepare a lamb chops as his restaurant’s additional menu. What do you think
is the best accompaniment he can use to make a perfect dish?
A. Horseradish C. Cayenne
B. Aioli D. Mushroom Ketchup
5. What do you call a variety of cold meats and fish, cheese and egg items together with a range
of salads and dressings?
A. Sorbet C. Releve
B. Cold Buffet D. Oeufs
6. Zep used to make a light frozen water ice that is usually based on unsweetened fruit juice and
sometimes served with spirit. What do you think is it?
A. Sorbet C. Releve
B. Entree D. Roti
7. Francel was diagnosed having lactose intolerance. The following foods are strictly prohibited
by her doctor EXCEPT one.
A. Maple Cinnamon Milk Tea C. Pear and Pomegranate salad
B. Almond Joy Ice Cream D. Buttermilk Oatmeal Pancakes
8. Which among the following is the best garnish and accompaniment for seafood cocktails?
A. Aioli C. Parmesan
B. Paprika D. Ginger
9. A guest has a Celiac disease, what do you think is the best food you can offer to him?
A. Gluten-free Oatmeal Waffles C. Eggless Oats Chocolate Biscotti
B. Whole wheat honey oatmeal D. Barley Porridge
10. Hindu people used to dine in a fine dining restaurant. The following are strictly avoided by
them EXCEPT one.
A. Creamy mushroom Spinach C. Creamy Vidalia Onion Soup
B. Spicy Tuna Bowl D. Broccoli Cranberry Salad

List down at least five (5) good attributes of a Food and Beverage Service Staff.

1.
2.
3.
4.
5

Write down at least (5) Duties and Responsibilities of Food and Beverage Service staff.

6.
7.
8.
9.
10.

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 Information Sheet 3.3.1
TYPES AND CHARACTERISTICS OF MENU
Learning Goals:
After reading this Information Sheet, YOU MUST be able to:
a. Identify ingredients, sauces and accompaniments of a certain menu;
b. Study common food allergens to prevent serious health consequences; and
c. Memorize and master the names and pronunciation of the dishes in the menu.

Menu knowledge is the information regarding all the food and beverage items available in the
establishment. It is shown by effectively providing assistance to guests and by carrying out sales strategies
efficiently. As a waitstaff, you should be aware of the food items on the menu, restaurant amenities, promos
offered, ingredients used, possible allergens, the method of cooking and complimentary food and wine
combinations among others.
General Food Knowledge

Possible Questions Possible Answers

How much is it? Low, Moderate, Hot, Very Hot

How long will it take to prepare it?
How was it cooked?
Is the main ingredient processed or fresh?
What were the ingredients used?
How does it look and taste like?
How spicy is it?

Main Course or Entree

What meat was used? Beef, lamb, veal, goat and pork

What was the cut of the meat? Steak, chops, mince,joints

What kind of poultry was used? Chicken, turkey,squab,pheasant,duck,goose

What part of the poultry was used? Whole bird, legs, wings, breast, fillet

What type of fish was used? Freshwater (milkfish), cultured (tilapia) and
saltwater

What kind of seafood was used Shellfish or crustaceans (crayfish, crabs, lobster)
and mollusks (octopus, squids, cuttlefish, mussels,
scallops, oysters.)

Soups

Is the soup clear or cream?

Is it hot or cold?
Is it an authentic recipe?
What animal milk is the cheese made up of? Cow, sheep or goat’s milk, carabao

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 What type of cheese was used? Soft cheese (Brie), semi-soft cheese (gouda), hard
cheese (cheddar), blue vein cheese (Gorgonzola,
Salton)

Desserts

Is the dessert hot or cold?

Is it served with a sauce?

Salads

How was the salad prepared? Roasted sesame, Italian dressing, cream dressings
Is the salad hot or cold?
What dressing does it come with?
Pastas

Is the pasta made fresh or dried? Dried and reconstituted and made fresh on-the-
premises.

What type of pasta was used? Flat, tubular, shaped, filled and plain

Does the pasta conform to some dietary Gluten-free, non-dairy, no artificial coloring
restriction?

Required Beverage Knowledge

As a waitstaff, you should have an idea of what drinks are on the menu. You should be familiar with
these items so you can answer questions from guests. The following are some of the most important
beverage knowledge that you should have.

Drinks

What is the portion- size of the drink? Regular glass (8ml), large, shot glass
How will it be served? Bottled, in a glass, canned
What dish is best partnered with?
How does it smell?
How does it look like?
Where did it come from?
Is the drink alcoholic?
How strong is the alcoholic drink?
Is the drink local or imported?
Is it drunk during or after the meal?
Which are suitable for aperitif?
Wines
What variety of grape was used? Chardonnay (White), Chenin Blanc (White),
Semillon (White), Rhine Riesling (White), Malbec
(Red), Shiraz (Red)
What style is the champagne? Non-vintage, Vintage rose, Crémant and Blanc de
Blancs
Who manufactured the wine?
What type of wine is it? Red, white, sparkling, dessert
Where is the grape from?
Spirits
What style is the whiskey? Scotch (maly-made from malted barley; deluxe
older and mellower; and grain-made from maize
and malted or unmalted barley). Irish (Jameson,
Paddy, and Tullamore Dew). Bourbon (Jack
Daniels Tennessee, Cougar Bourbon, Canadian
Club)

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 Is the vodka flavored?

What type of rum was used? Jamaican rum (highly flavored). Barbados and
Trinidad rum (lighter and colorless)
What kind of gin was used? Jamaican rum (highly flavored). Barbados and
Trinidad rum (lighter and colorless)
What mixer was used? Gin (tonic water, lemonade, orange juice). Brandy
(cola, dry ginger). Whisky (soda water, cola). Rum
(cola). Vodka (orange juice tomato juice)
Fruit Juices and Sodas
Is the fruit juice fresh or canned?
Is the soda stored in a can or the dispenser?
Where is the beer served from? From the Barrel. From the can.
How strong is the alcoholic content of the beer? Standard strength (about 4.9% alcohol). mid-
strength (around 3.3%). light (about 2.2%). low
alcohol (0.9% alcohol)

Possible Food and Wine Combination

Ideal Food Wine Accompaniment

Red Meat Red Wine
Light Meat or Fish White wine
Light Meat/Red Meat Rose wine
Fish/Shellfish White wine
Veal White wine or light red wine
Chicken/Turkey/Pheasant
Beef/Lamb Light red wine
Venison/Game/Wild Duck Dry white wine from burgundy, dry rose
Curry No wine, beer or larger
Duck Full-bodied red wine as for beef
Fish Dry white wine
Goose Medium quality French red wine
Ham Medium quality red, white or rose, or Madeira if served with a rich sauce
Lamb and Mutton Red Bordeaux and burgundy but a dry white or rose mat also be served.
Shellfish A dry white wine from burgundy or the Rhone Champagne with lobster
Turkey A good claret or burgundy
Veal A bordeaux, white or red
Sweets Usually no wine, sauterne may do

Special Dietary Requirements of Guests

Sample Foods Dietary Needs What they eat? What do they not eat?

Semi-Vegetarian or Lacto- Vegetables and Any kind of meat and

ova/ Ova-lacto vegetarian fruits, dairy poultry
products, eggs

Lacto vegetarian Vegetables, fruits Any kind of meat,

and dairy products poultry, fish, eggs

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 Pescatarians Vegetables, fruits Any kind of meat and
and fish poultry

Vegan Vegetables, fruits, Any food derived from

raw and animals and food that
unprocessed food have reached and have
gone above 46 degrees
Celsius.

Macrobiotic Diet Unprocessed Vegan Food added with oil

food and/ or sugar

Pollotarian Vegetables, fruits, Other kinds of meat

chicken and other
poultry

Pollo-pescatarian Vegetables, fruits, Other kinds of meat

chicken, poultry,
fish

Cultural Needs What they eat? What do they not eat?

Jewish Kosher food: Animals slaughtered

not adhering to Jewish
Meat from animals
law and food with meat
with more than one
and milk mixed
stomach with split
together.
hooves, Meat from
domestic birds and
fish with fins and
removable scales.

Muslim Halal food: Haram/Unlawful food:

Vegetables, Pork and its by-
fruits,chicken, products, meat from
poultry, fish, meat carnivorous animals,
except pork and blood, birds of prey,
other specified animals without
animals external ears, mashbooh
food-any food which
origin is unknown.

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 Hindu Vegetables, fruits, Spicy food, mushroom,
chicken, poultry, garlic and onions.
fish, meat (but
seldom)

Medical Food Restrictions What they eat? What do they not eat?

Guests having milk allergies All dairy product and

and lactose intolerance product such as butter,
cheese, some
margarines, cream and
powdered milk

Guest having diabetes Meals with low

sugar or no sugar at
all

Guests having Celiac disease Gluten-free food Food product made up

of wheat, barley and
rye.

Guests following a low-salt Low- salt meals

diet

Guests following a Unprocessed vegan

macrobiotic diet food with no oil and
sugar

Classic Menu Sequence

Over the last 100 or so years the sequence of the European menu has taken on a classical format or
order of dishes. This format is used to lay out menus as well as to indicate the order of the various
courses. The actual number of courses on menu and dishes within each course will depend on the size
and class of the establishment, often follow the classic sequence.
Starters
➢ Hors d’ oeuvres (ordervs) Traditionally this course consisted of a variety of compound salads but
now includes items such as patas, mousses, fruit, charcuterie, and smoked fish.
➢ Soups (potages). includes all soups, both hot and cold.
➢ Egg Dish (oeufs). There are a great number of egg dishes beyond the usual omelets, but these have
not retained their popularity on modern menus.
➢ Pasta and rice (farineux). Can be referred to as farinaceous dishes, those that are made out of starch,
including potatoes and noodles.
Main Courses

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➢ Fish (poisson). A fish dish, both hot and cold. Fish dishes, such as smoked salmon or seafood
cocktails, are mainly considered to be hors d’ oeuvres dishes and therefore would be served earlier in
a meal.
➢ Entree (antray). Generally small, well garnished dishes which come from the kitchen ready for
service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not
usually served with this course if it is to be followed by a main course. If this is the main course, then
it is usual for potatoes and vegetables to be offered. Examples of this type of dish are tournedos,
noisettes, sweetbreads, garnished, cutlets, or filled vol-au-vent cases.
➢ Releve. Main roasts or other larger joints of meat, which would be served together with potatoes and
vegetables.
➢ Roast (roti). Traditionally refers to roasted game or poultry dishes.
➢ Vegetables (legumes). Apart from vegetables served with the Releve or roast courses (e.g., asparagus
and artichokes) served as a separate course, although these types of dishes are now more commonly
served as starters.
➢ Salad (salade). A small plate of salad that is taken after a main course and is quite often simply a
green salad and dressing.
➢ Cold Buffet (buffet froid). A variety of cold meats and fish, cheese and egg items together with a
range of salads and dressings.
➢ Sorbet. Traditionally, sorbets (sometimes called “granites”) were served to give a pause within a meal,
allowing the palate to be refreshed. They are lightly frozen water ices, which is usually based on
unsweetened fruit juice, and might be served with spirit, liquor or even champagne. Russian cigarettes
also used to be offered at this stage of a meal.
Food Items Used as Accompaniments

Item Description Use

Aioli Garlic mayonnaise Cold fish dishes and as a salad
dip, e.g. for crudites
Cayenne hot, red pepper (a species of oysters, smoked salmon
powdered capsicum)
Dill pickle Pickled gherkins/cucumbers Meats, salads dishes and
flavored with dill charcuterie
Ginger Spicy root used in many forms. Melon
Ground ginger is most common
in restaurants.
Horseradish sauce Hot-tasting sauce made from Roast beef and chicken
horseradish root, available as
proprietary sauce, which needs
creaming down.
Ketchup mushroom Old- style English proprietary Flavoring in lamb cookery and
sauce now seldom seen. other dishes.
Olives Black or green fruit lightly Appetizers but also garnish for
pickled in brine food and drinks, or chopped as
flavoring
Paprika Powdered, milk, red capsicum Garnish on and in seafood
cocktails
Parmesan Italian hard cheese (grated or Used in soups, e.g., minestrone
shredded) and for pasta dishes

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 Piri-piri Hot chili sauce of Prawns, crayfish, chicken
Portuguese/African Origin

Activity 3.3.1

Video Presentation: MENTORING

Zam is a newly hired Food and Beverage Service Attendant in Maestra Hartia Seafood
Restaurant. As an old employee, you were tasked to provide her copy of the things she should
learn in promoting the food offered in the restaurant. Make a compilation of 5 names of the dishes
offered in the restaurant including the following:

◼ Pronunciation
◼ Ingredients of each of the menu
◼ Sauces and accompaniments appropriate for certain dish
◼ Descriptions of each dish
◼ Food allergens, if any

Criteria (10) (8) (6) (4) (2) Total

Names and pronunciations of dishes in the
menu are given.
Ingredients of dishes are given.
Sauces and accompaniments are known and
given.
Descriptions of every item in the menu are
given
Common food allergens to prevent serious
health consequences are known and given.

Menu Knowledge is the information regarding all the food and beverage items available in the
establishment. It is shown by effectively providing assistance to guests and by carrying out sales strategies
efficiently. As a waitstaff, you should be aware of the food items on the menu, restaurant amenities, promos
offered, ingredients used, possible allergens, the method of cooking and complimentary food and wine
combinations among others.

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Self-Check 3.3.1
Write the accompaniments suited to the following menu. Write your answer in your answer sheet.
1. Crayfish Etouffee 6. Pasta dishes
2. Crudites 7.Appetizers
3. Melon 8. Smoked Salmon

4. Roast Beef 9. Greek lamb chops

5. Seafood cocktails 10. Charcuterie

Self-Check 3.3.1-2
DEAR MR. WAITER: Write YES if you think that the given food or drink is best appropriate to the
situation and NO if not.

Questions: Yes No

I am a vegan, I do not eat any kind of meat and any dairy product. I am running late for an
afternoon meeting. What can you suggest for me to have?
1. Creamy Asparagus- Potato Soup (potato asparagus and vegetable broth)
2. Crispy Portobello Cutlets with Caramelized Onions and Blue Cheese
3. Squash and Red Lentil Curry (red lentils, butternut squash and garam masala)
Since I was young, I have been diagnosed with Celiac disease making me
intolerant of the food containing gluten like wheat, barley and rye. Do you have
anything on your menu that I can eat for lunch?
4. Eggs Benedict (eggs, wheat bread, fresh milk and butter)
5. Roasted Lemon Herb Chicken (perfectly roasted chicken and steamed rice)
6. Classic Healthy Meatloaf (ground beef, breadcrumbs, eggs and flour)
I’m having a dinner at the newly opened restaurant in our area known for their
sizzling seafood platter. What do you think is the best wine for that?
7. Chardonnay (white, made from green-skinned grape variety)
8. Chenin Blanc (white, crisp and dry)
9. Malbec (red, made from black skinned grapes)
10. Gruner Veltliner

I. MULTIPLE CHOICE: Read the following questions carefully and choose the letter of your
best answer. Write it on your answer sheet.

1. What do you call a variety of cold meats and fish, cheese and egg items together with a range
of salads and dressings?
A. Sorbet C. Releve
B. Cold Buffet D. Oeufs
2. Which of the following menu considered as farinaceous dish that is commonly made out of
starch?
A. Egg Dish C.Pasta and rice
B. Releve D. Entree

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3. Yna and her family has a perfect buttered herb roasted turkey for New Year’s Eve. Which do
you think is the best wine suited to their dish?
A. Dry white wine C. Claret or burgundy
B. Light red wine D.Bordeaux
4. Zep used to make a light frozen water ice that is usually based on unsweetened fruit juice and
sometimes served with spirit. What do you think is it?
A. Sorbet C. Releve
B. Entree D. Roti

5. Hindu people used to dine in a fine dining restaurant. The following are strictly avoided by
them EXCEPT one.
A. Creamy mushroom Spinach C. Creamy Vidalia Onion Soup
B. Spicy Tuna Bowl D. Broccoli Cranberry Salad
6. Amy was advised by her doctor to undergo Pescatarians diet. What is the food that she must
strictly avoid?
A. Salmon with creamy dill sauce C. Easy pasta salad
B. Tilapia with can salsa D. Pork tenderloin with garlic sauce
7. Jo is planning to prepare a lamb chops as his restaurant’s additional menu. What do you think
is the best accompaniment he can use to make a perfect dish?
A. Horseradish C. Cayenne
B. Aioli D. Mushroom Ketchup
8.Francel was diagnosed having lactose intolerance. The following foods are strictly prohibited
by her doctor EXCEPT one.
A. Maple Cinnamon Milk Tea C. Pear and Pomegranate salad
B. Almond Joy Ice Cream D. Buttermilk Oatmeal Pancakes
9. A guest has a Celiac disease, what do you think is the best food you can offer to him?
A. Gluten-free Oatmeal Waffles C. Eggless Oats Chocolate Biscotti
B. Whole wheat honey oatmeal D. Barley Porridge
10. Which among the following is the best garnish and accompaniment for seafood cocktails?
A. Aioli C. Parmesan
B. Paprika D. Ginger

EXIT SLIP: Make use of this slip to assess you understanding of the lessons.

5 Things I learned this week….

3 Things I found interesting….

2 Questions I Still have….

Reference:

tesdaonlineprogram tesda.gov.ph - Bing

Li Tan (2013), Principles of Food and Beverage, Anvil Publishing Inc., Mandaluyong City
DepEd, TVL- Home Economics- Food and Beverage Services Manual, Pasig City, Philippines

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 Technical Vocational Livelihood Track
Home Economics Strand
Food and Beverage Services
Specialized Subject
ANSWER SHEET

Name: Grade:_____________Section:______________________________

Quarter: 3 Week: 1 Teacher: School: ______________________

PRE- TEST (10 POINTS) POST TEST (10 POINTS)

1. 6. 1 6
2. 7. 2 7
3. 8. 3 8

4. 9. 4 9
5. 10. 5 10

LOOKING BACK (20 POINTS)

Self- Check 3.3.1 (10 POINTS)

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Self Check3.3.1-2 (10 POINTS)
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Activity 3.3.1 MENTORING (50 POINTS)

Reflection: EXIT SLIP (10 points)

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