KITCHEN

ORGANIZATION
&
SAFETY AND
SANITATION

JOELLA N. NOLASCO,
MIHM
Course Instructor
LEARNING OUTCOMES

At the end of the lesson, students should be able to:

∙ Summarize
tabular formthe history of modern foodservice in a
∙ Illustrate the kitchen organization in a diagram
∙ Explain the uses of different kitchen tools and
equipment
∙ Provide examples of safe food handling
techniques
∙ Describe ways on how heat is transferred on food
∙ Demonstrate proper hygiene and sanitation
procedures
WHY HOSPITALITY
MANAGEMENT?
What do you think
are the qualities to
become a Chef?
HISTORY OF MODERN FOODSERVICE
Modern foodservice began shortly after the middle of the 1700s, when
a Parisian vendor named Boulanger began selling soup dishes that
he referred to as “restoratives” (the French verb restaurer means
“restoring/to restore”).
The great chef following this era was Marie Antoine Carême
(1784-1833). He is credited as the founder of classical cuisine. His
many books contain the first really systematic account of cooking
principles, recipes, and menu making. He became famous for
elaborate and elegant showpieces, but his practical and theoretical
work helped bring cooking out of the Middle Ages and into the
modern period
Georges-Auguste Escoffier (1847-1935), the greatest chef of his
time, is revered by chefs and gourmets as the father of
twentieth-century cookery. Escoffier’s two (2) main contributions are
the simplification of classical cuisine and menu, and the
reorganization of the kitchen.
Developments in the Modern Age
✔ New Equipment. The easily controlled heat of modern cooking equipment,
as well as motorized food cutters, mixers, and other processing equipment,
has greatly simplified food production. Modern equipment has enabled
many foodservice operations to change their production methods.

✔ Availability of New Food Products. Modern refrigeration and rapid

transportation caused revolutionary changes in eating habits. The
development of preservation techniques increased the availability of most
food products and made affordable some that were once rare and
expensive. Convenience food continues to account for an increasing
share of the total food market.
✔ Food Safety and Nutritional Awareness. Developments in microbiology
and nutrition had a great impact on foodservice. Nutrition is an important
consideration of a cook’s training. Customers are also more knowledgeable
and are more likely to demand healthful, well-balanced menus. Chefs are
called upon to provide more nutritious, low-fat, low-calorie meals; they must
also adapt to the needs of customers who must eliminate certain food from
their diets, such as gluten, soy, dairy, or eggs.
20th and 21st Century Cooking
✔ Nouvelle cuisine. A generation after Escoffier, the most influential chef in
the middle of the 20th century was Fernando Point (1897-1955). Point
simplified and lightened classical cuisine. Point’s influence extended well
beyond his own life. Many of his apprentices, including Paul Bocuse, Jean
and Pierre Troisgros, and Alain Chapel, later became some of the greatest
stars in the 1960s and early 1970s for a style of cooking called nouvelle
cuisine. Reacting to heavy, and overly complicated classical cuisine, these
chefs took Point’s lighter approach even further. They rejected many
traditional principles, such as the use of flour to thicken sauces, and plating
of dishes by waiters at dining rooms.
✔ New Emphasis on Ingredients. Advances in agriculture and food
preservation have had disadvantages and advantages. People nowadays
began to question not only the flavor but also the health value and the
environmental effects of the food they eat. Concern for quality of
ingredients has led many chefs to support and to purchase from farmers
who practice sustainable agriculture. This refers to methods of raising
healthful food in a way that is profitable to farming communities at the
same time, preserving and enhancing the soil, water, and air.
20th and 21st Century Cooking

✔ International influences. After the middle of the twentieth century,

as travel became easier and as new waves of immigrants arrived
in Europe and North America from around the world, awareness of
and taste for regional dishes grew. Fusion cuisine refers to the use
of ingredients and techniques from more than one (1) regional or
international cuisine in a single dish.

✔ New Technologies. One (1) of these technologies is the practice

of cooking sous vide (soo veed, French for “under vacuum”). Sous
vide began simply as a method of packaging and storing food in
vacuum-sealed plastic bags. Modern chefs are exploring ways to
use this technology to control cooking temperature and times with
extreme precision resulting to food products with new textures and
flavors
THE ORGANIZTION OF MODERN
KITCHENS
The purpose of kitchen organization is to assign or allocate tasks so
they can be done efficiently and properly and so all workers know
what their responsibilities are. The way a kitchen is organized
depends on several factors.

Bases of Kitchen Organization

✔ Menu – the kinds of dishes to be produced obviously determine

the jobs that must be done. The menu is the basis of an entire
operation.
✔ Type of establishment – hotels, institutional kitchens (schools,
hospitals, airline catering, military foodservice), private clubs,
catering and banquet services, fast-food restaurants, and
full-service restaurants.
✔ Size of operation – refers to the number of customers and the
volume of food served.
✔ Physical facilities – include equipment, storage areas, and
furnishings.
THE ORGANIZTION OF MODERN
KITCHENS
Classical Brigade

✔ Chef – the person in charge of the kitchen. The word chef is

French for “chief/head”. In large establishments, this person has
the title of executive chef. The executive chef is a manager who is
responsible for all aspects of food production, including menu
planning, purchasing, costing, planning work schedules, hiring, and
training.

✔ Chef de cuisine – the chef-in-charge in each department (formal

dining room, casual dining room, catering) of a large foodservice
operation. The chef de cuisine reports to the executive chef.
THE ORGANIZTION OF MODERN
KITCHENS
Classical Brigade

✔ Sous chef (soo shef) – directly in charge of production and works

as the assistant to the executive chef or chef de cuisine (the
French word sous means “under”). Because the executive chef’s
responsibilities may require a great deal of time in the office, the
sous chef often takes command of the actual production and the
hands-on supervision of the staff.

✔ Cooks and assistants/commis (koh-mee) – are needed in each

station or department to assist the station chefs. Example, the
assistant vegetable cook may wash, peel, and trim vegetables.
With experience, assistants may eventually be promoted to station
chefs.
THE ORGANIZTION OF MODERN
KITCHENS
Classical Brigade
✔ Chef de partie – or stations chefs are in charge of particular areas of production. The
following are the most important station chefs:

Saucier (so-see-ay) – Also called the sauce chef, s/he prepares sauces, stews, and hot hors
d’oeuvres, and sautés food products to order. This is usually the highest position of all the
stations.

Poissonier (pwah-so-nyay) – Also called the fish cook, s/he prepares fish dishes. In some
kitchens, this station is handled by the saucier.

Entremetier (awn-truh-met-yay) – Also called the vegetable cook, s/he prepares vegetable, soups,
starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry
cook, and the soup cook.

Rotisseur (ro-tee-sur) or the roast cook prepares roasted and braised meats and their gravies and
broils meats and other items to order. A large kitchen may have a separate grillardin (gree-ar-dan)
THE ORGANIZTION OF MODERN
KITCHENS
Classical Brigade

Garde manger (gard mawn-zhay) or the pantry chef is responsible for cold food preparations,
including salads and dressings, pâtés (pateys), cold hors d’oeuvres (ordervs), and buffet items.

Pâtissier (pa-tees-syay) or the pastry chef prepares pastries and desserts.

Tournant (toor-nawn) or the relief/swing cook replaces other station heads.

Aboyeur (ah-bwa-yer) or the expediter accepts orders from waiters and passes them on to the
cooks on the line. The expediter also calls for orders to be finished and plated at the proper time
and inspects each plate before passing it to the dining staff. In many restaurants, this position is
taken by the head chef or the sous chef.
 HAZARD AND CONTAMINATION
Most foodborne illnesses are the result of eating food that has been contaminated. Food is said to be
contaminated if it contains harmful substances not originally present in it. Any substance in food that can
cause illness or injury or any harm is called a hazard.

Types of Food Safety Hazards

Microbiological hazards include microorganisms that can be characterized as harmful, spoilage,

or beneficial.

✔ Beneficial microorganisms are those that help manufacture or

preserve food such as in fermentation, or as a food
supplement like probiotics.
✔ Spoilage microorganisms are responsible for the
decomposition of food and these are generally noticeable,
through sight or smell, in most cases.
✔ Harmful microorganisms are commonly referred to as
pathogenic microorganisms, which are responsible for
food-related illnesses.
HAZARD AND CONTAMINATION
Most foodborne illnesses are the result of eating food that has been contaminated. Food is said to be contaminated if it
contains harmful substances not originally present in it. Any substance in food that can cause illness or injury or any harm is
called a hazard.

Types of Food Safety Hazards

Chemical hazards are toxic substances that may occur

naturally or may be added during the food process. Examples
are agricultural chemicals, cleaning compounds, heavy metals,
food additives, and food allergens.

Physical hazards are hard or soft foreign objects in food or in food

packaging that can cause illness and injury. These include items such
as fragments of glass, metal, jewelry, wood chip, and human hair.
HAZARD AND CONTAMINATION
The key hazards that could contribute to food safety being compromised in the food flow are shown in Table 2.1 below.

Physical Chemical Microbiological

Oil, diesel, petrol from vehicle

Delivery/Transportation Dust and dirt from maintenance Cross-contamination; pathogens
vehicles; shard glass present in food

Machinery parts; screws,

nuts, bolts Pest bait Contaminated food handler
Food Processing
Metal shavings/rust; Cleaning chemicals Infected food handler
fragments of bones –
“carrier”
Dead insects Pest bait Cross-contamination
Storage
Packaging materials Cleaning chemicals Pathogens present in food

Virus; natural poisons in food;

Fingernails, hair, jewelry, Cleaning chemicals, infected food handler; cross-
Food Preparation insects, damaged utensils, pesticides/sprays contamination; food contact
wooden utensils, flaking surfaces; contaminated cloths,
paint utensils, and food preparation
equipment

Hair, jewelry, glass shards Cleaning chemicals; cleaning

Food Service from damaged counter sprays Cross-contamination
sneeze screen
HAZARD AND CONTAMINATION

It is important to ensure that food supplies are purchased from reputable and hygienic suppliers who deliver
the products in clean vehicles and that chilled or frozen food are maintained at the correct temperature during
the delivery process.

Most food contamination occur as a result of cross-contamination, defined as the transference of hazardous
substances, mainly microorganisms, to a food from another food or another surface, such as equipment,
worktables, or hands. Examples of situations in which cross-contamination can occur include the following:

✔ Mixing contaminated leftovers with a freshly cooked batch

of food.
✔ Handling ready-to-eat food with unclean hands.
✔ Handling several types of food without washing hands in
between.
✔ Cutting raw chicken, then using the same un-sanitized
cutting board to cut vegetables.
✔ Placing ready-to-eat food on a lower refrigerator shelf and
allowing juices from raw fish or meat to drip on it from an
upper shelf.
PERSONAL HYGIENE
The first step in preventing foodborne diseases is good personal hygiene. One (1) may practice it by doing
the following:

✔ Do not work with food if you have any communicable disease or infection.
✔ Bathe or shower daily.
✔ Wear complete and clean uniforms, including aprons.
Important Note: Kitchen or laboratory uniforms must not be worn outside
premises, especially upon coming to work. It can be a medium or carrier causing
contamination on food within the production area.
✔ Keep hair neat and clean. Always wear a hat or hairnet. Hair longer than shoulder length
must first be tied back and then secured under a net or hat.
✔ Keep mustaches and beards trimmed and clean. Better yet, be clean-shaven.
✔ Remove all jewelry: rings, low-hanging earrings, watches, bracelets. Avoid facial
piercings; if one (1) has it, s/he should not touch it while handling food.
✔ Keep hands away from face, eyes, hair, and arms.
✔ Keep fingernails clean and short. Do not wear nail polish.
✔ Do not smoke or chew gum while on duty.
✔ Cover cuts or sores with clean bandages. If sore is on the hands, it is a must to wear
gloves.
✔ Cover coughs and sneezes, then wash hands.
✔ Wash hands and exposed parts of arms before work and as often as necessary during
 FOOD HANDLING AND PREPARATION
SAFE FOOD HANDLING GUIDELINES
Two (2) major sanitation problems when o Start with clean, wholesome or fresh food items from reputable
handling and preparing food are suppliers. Whenever applicable, buy government-inspected meats,
poultry, fish, dairy, and egg products.
cross-contamination, and the Temperature
o Handle food as little as possible. Use clean tongs, spatulas, or other
Danger Zone (TDZ) of 41°-135°F (5°-57°C). utensils instead of hands when practical.
We must keep food out of the TDZ whenever o Use clean, sanitized equipment and worktables.
possible. 10 common causes of foodborne o Clean and sanitize cutting surfaces and equipment after handling
raw poultry, meat, fish, or eggs and before working on another food
illnesses are: item.
o Improper cooling o Use different chopping boards for different items to avoid
o Advance preparation cross-contamination.
o Clean as you go. Don’t wait until the end of the workday. Keep clean
o Infected person
clothes and sanitizing solution handy at your workstation and use
o Inadequate reheating them often.
for hot holding o Wash raw fruits and vegetables thoroughly.
o Improper hot holding o When bringing food items out of refrigeration, do not bring out
o Contaminated raw more than you can process in one (1) hour.
food or ingredient o Keep food covered unless for immediate use.
o Limit the time that food spend in the TDZ. Observe the four (4)-hour
o Unsafe source rule.
o Use of leftovers ▪ Four-hour rule: Do not let food remain in TDZ for a cumulative
total of more than four (4) hours between receiving and
o Cross-contamination
serving.
o Inadequate cooking o Taste food properly. With a ladle or other serving implement,
transfer a small amount of the food to a small dish. Then, taste this
sample using a clean spoon. After tasting, do not use either the dish
or the spoon again. Send it to the dishwashing station, or if using
disposables, discard it.
 Product Temperature and Time

TEMPERATURE Raw shell eggs for immediate service; 145°F (63°C) for 15 seconds
any fish and
meat not mentioned in this table
Ground fish, ground meat, and meat 160°F (71.1°C) for 15 seconds
Minimum internal cooking mixtures
temperature is the internal temperature Injected meats; raw eggs not prepared 155°F (68°C) for 15 seconds
for a given food product at which for immediate service; mechanically
tenderized meats
microorganisms are killed. The product
Poultry; stuffed fish; stuffed meat;
must be held at that temperature for a stuffed pasta; stuffed poultry; stuffing
specified period for the food to be containing fish, meat, poultry; or any 165°F (74°C) for 15 seconds
considered safe. dish containing previously cooked
food items

Be sure to measure internal 165°F (74°C). Rotate or stir the food midway
through the cooking process, cover to retain
temperatures in at least two (2) or three
All raw animal food items cooked in a moisture, and let stand covered for two (2)
(3) places, always inserting the microwave minutes following cooking to allow for
thermometer into the thickest part of the post-cooking heat to
food. Use sanitary thermometers that rise.
are accurate within 2°F or 1°C. Refer to Any of the following
Table 2.2 below as a guide for the combination: 130°F (54.4°C)
appropriate temperature and time of the for 112 minutes 133°F (56.1°
selected food groups/items: Whole beef roasts, pork roasts, and ham C) for 56 minutes 136°F (57.8°
C) for 28 minutes 140°F (60°C)
for 12 minutes
142°F (61.1°C) for 8 minutes
144°F (62.2°C) for 5 minutes
TEMPERATURE

One (1) of the most important factors to consider when handling food properly is indeed,
temperature. Table 2 highlights the common temperatures that food handlers need to be
aware of most of the time.

Celsius Fahrenheit Description

100°C 212°F Water boils

60°C 140°F Most pathogenic bacteria are destroyed. Keep hot food above this
temperature.

20°C 68°F Food must be cooled from 60°C to 20°C (140°F to 68°F) within two (2)
hour/less.

4°C 40°F Food must be cooled to 20°C to 4°C (68°F to 40°F) within four (4)
hours/less.

0°C 32°F Water freezes

-18°C 0°F Frozen food must be stored at -18°C (0°F) or below

ACCOMPLISH THE
FOLLOWING
MENU AND RECIPES
&
FOOD NUTRITION

JOELLA N. NOLASCO,
MIHM
Course Instructor
LEARNING OUTCOMES
At the end of the lesson, students should be able to:

• Showcase own recipe dishes

• Create simple menus
• Apply ingredient conversions
• Calculate yields and food costs
• Evaluate acquired knowledge on different nutrient
groups through a class activity
• Explain the ways of creating a healthful meal
• Produce a vegetarian meal and a special dietary
meal
LEARNING OUTCOMES
At the end of the lesson, students should be able to:

• Showcase own recipe dishes

• Create simple menus
• Apply ingredient conversions
• Calculate yields and food costs
• Evaluate acquired knowledge on different nutrient
groups through a class activity
• Explain the ways of creating a healthful meal
• Produce a vegetarian meal and a special dietary
meal
MENU FORMS AND FUNCTION

The menu is an essential tool used to determine the design, layout,

and equipment for the production and service areas and each
workstation created within the production area in a foodservice
facility. Purchasing, production, sales, cost accounting, and labor
management are all based on the menu. This makes the menu a
management tool, too.
Recipes are the building blocks of the menu as each item on the
menu can be represented by the recipe. Recipes indicate ingredients
to be purchased and stored, and give measuring and preparation
instructions to the kitchen staff (Gisslen, 2016).
The kind of clientele a business serves influences the form the menu
takes.
THE CLIENTELE
1. Types of Institution
Each kind of operation has a different menu because each serves
the needs of a different clientele.

✔ Hotels – must provide a variety of services for its guests, from budget-minded tourists to business people
on expense accounts. Thus, its offerings may range from quick breakfast and sandwich counters to
elegant dining rooms and banquet halls.
✔ Hospitals – must satisfy the dietary needs of the patients.
✔ Schools – must consider the ages of the students, their tastes, and nutritional needs.
✔ Employee food services – need menus that offer substantial but quickly served and reasonably priced
food for working customers.
✔ Catering and banquet operations – depend on menus that are easily prepared for large numbers but
are lavish enough for parties and special occasions.
✔ Fast-food and takeout quick service operations – require limited menus featuring inexpensive, easily
prepared and served food products for people in a hurry.
✔ Full-service restaurants – range from simple neighborhood diners to expensive, elegant restaurants.
Menus, of course, must be planned according to the customers’ needs. A menu of high-priced, luxurious
food items in a café situated in a working-class neighborhood will probably not succeed.
THE CLIENTELE
2. Customer Preference

✔ Food that appeals to a 1captive market (these are potential customers

who are constrained to purchase products from a particular supplier)
✔ Choice of unique and/or ethnic food
✔ Sensitivity to price
TYPES OF MENU
✔ Static menu – offers the same dishes every day. This menu is used in restaurants and other establishments where the clientele
changes daily or where enough items are listed on the menu to offer enough variety. Some restaurants use a menu
that is part static and part variable – a menu of food products prepared everyday, plus daily specials to offer variety
without putting too much strain on the kitchen.
✔ Cycle menu – changes every day for a certain period with repeated selections. For example, a seven- day menu has a different
menu every day for a week, and such menu repeats each week. This kind of menu is used in such operations as
schools and hospitals, where the number of choices must be kept small.
✔ À la carte (ala-kart) menu – each item is listed separately, with its own price. The customer makes selections from the various
courses and side dishes to make up a meal.
✔ Table d’hôte (tabhul-dowt) – originally means, a fixed menu with no choices. Perfect examples for this kind of menu are banquet
menus. Each full meal selection has a single package price.
✔ Prix fixe (pree-feex) – meaning, fixed price menu. On a pure prix fixe menu, only one (1) price is given. Each guest may choose
one (1) selection from each course offered and the total meal costs the single price indicated. Oftentimes, a few items
featuring costly ingredients carry an extra charge, called a supplement. The supplement is usually indicated in
parenthesis after the listing.
✔ Tasting menu – is a special variety of the prix fixe menu, also known by its French name, menu dégustation. A tasting menu is
offered in addition to the regular menu and gives patrons a chance to try a larger number of the chef’s creations. The
menu may feature five (5) or six (6) or even as many as 10-12 individual courses served in small portions.
BUILDING MENU
A course is a food or group of food items served at one (1) time or intended
to be eaten at the same time. In a restaurant, courses are normally served in
sequence, allowing enough time for each to be eaten before the next is
served

Menu Courses and Arrangement

The way the courses are arranged in a menu affects the whole meal
experience of a customer. The main dish is the centerpiece of a modern
meal. If a meal consists only one (1) dish, then it is considered the main
course, even if it is a salad or a bowl of soup. One (1) or more dishes may be
served before the main dish. These are usually light in characters so the
customer is not satiated before the main course.
The Modern Menu

First Courses Appetizer Main Dish Meat, poultry, or fish Dessert Salad
Soup *Vegetable and/or starch Fruits and Cheeses
*Fish-optional -accompaniment Sweets

Salad

Appetizer, soup, and salad are the three (3) courses usually served before the main
course. One (1), two (2), or all three (3) of these courses may be served, and these
are usually served in this order. Thus, meals may have the following courses:
Appetizer – Main dish
Soup – Main dish
Salad – Main dish
Appetizer – Soup – Main dish
Soup – Salad – Main dish
Appetizer – Salad – Main dish
Appetizer – Soup – Salad – Main Dish
Variety and Balance
Balancing a menu means providing enough variety and contrast for the meal to hold interest from the first
course to the last. To balance a menu, it is important to develop a feeling for which food complement each
other or provide pleasing contrasts and to avoid repeating flavors and textures as much as possible. The
following factors must be taken into account in balancing a menu:

o Flavors. Do not repeat food items with the same or similar tastes. This applies to any predominant
flavor, whether of the main ingredient, of the spices, of the sauce, and so on.
o Textures. Texture refers to the softness or firmness of food items, its feel in the mouth, whether
these are served with sauces, and so on. Do not repeat food items with the same or similar texture.
o Appearance. Serve food products with a variety of colors and shapes. Colorful vegetables are
especially valuable for enlivening the appearance of meat, poultry, fish, and starches, which tend to
be mostly white or brown.
o Nutrients. The importance of a nutritionally balanced menu is obvious in the case of menus for
hospitals and nursing homes, for example. But even à la carte menus in restaurants should provide
enough nutritional variety to allow customers to select nutritionally balanced meals.
Cooking Method. Cooking methods play an important role in determining the flavors, textures, and
appearance of food. Using a variety of cooking methods also eases the pressure on each department
in the kitchen.
Kitchen Capabilities and Availability of Food

Physical conditions place limitations on the menu. Depending on the equipment, labor force,
and the food items available, certain items will be inconvenient, difficult, or even impossible to
serve.
Equipment Limitations
o Know the capacities of your equipment and plan menus accordingly.
o Spread the workload evenly among equipment.
Personnel Limitations
o Spread the workload evenly among the workers.
o Spread the workload throughout the day.
o Offer items the cooks are able to prepare.
Availability of Food Items
o Use food items in season.
o Use locally available ingredients.
Menu Terminology and Accuracy

The menu is a sales tool, therefore accurate and truthful descriptions are required in order to
provide correct and sufficient information to customers. In this way, customers will understand
the basic character of the dish and not have unpleasant surprises.

✔ Point of origin. If a menu lists “Maine lobsters”, then the lobsters must be from Maine. Roquefort
dressing must be made with Roquefort cheese from Roquefort, France. Similarly, if a menu includes
Vigan longganisa, then the longganisa must be made locally in Vigan, Ilocos Sur. On the other hand,
generally accepted names or names that indicate type rather than origin can be used. For example:
Swiss cheese, French bread, and Swedish meatballs.
✔ Grade or quality. Depending on the grading used from sources of ingredients like in meat – Grade
A is used to be of most quality.
✔ Cooking method. A menu item described as “grilled” or “roasted” should be cooked by the method
indicated. This is done to avoid misrepresentation of the item and risk of disappointing the customer.
✔ Fresh. If you call something fresh, it must be fresh, not frozen, canned, or dried. There is no such
thing as “fresh frozen”.
Menu Terminology and Accuracy

✔ Imported. An item labeled imported must come from outside the country. A better and more specific way than
using this term is to indicate the country of origin.
✔ Homemade. The word homemade means the item was made on the premises. Adding a few fresh carrots to
canned vegetable soup does not make it homemade.
✔ Organic. For food to be labeled organic, it must be raised without the use of hormones, antibiotics, synthetic
pesticides, irradiated components, genetically-modified organisms, or reprocessed sewage.
✔ Size or portion. If a portion size is indicated on the menu, be sure that specific size is served (within allowable
tolerances). A “10-ounce steak” must weigh at least 10 ounces before cooking. “Jumbo shrimp” is not just a big
shrimp. They are an indication of a specific size.
✔ Appearance. Family-style restaurants that use illustrated menus should serve food that looks like the illustrations.
If an illustration of a shrimp plate shows six (6) shrimps, it would be a mistake to serve only five (5). Here are other
examples of common violations:
o Listing “maple syrup” and serving maple-flavored syrup.
o Listing a product, such as carbonated beverage, by brand name and serving another brand.
o Listing “butter” and serving margarine.
o Listing coffee or breakfast cereal “with cream” and serving milk or artificial cream.
Spelling. If in doubt, use a dictionary. It is unfortunate to see menus full of misspellings. These errors reflect poorly on
the restaurant as a whole. Customers may think that if a restaurant doesn’t care enough even to spell words on the
menu correctly, it may not care enough to cook the food correctly, either. When using foreign terms or language, make
sure these are spelled and used correctly.
NUTRIENTS

Nutrition is the intake of food, considered in relation to the body’s dietary needs. Good
nutrition – an adequate, well-balanced diet combined with regular physical activity – is a
cornerstone of good health. Poor nutrition can lead to reduced immunity, increased
susceptibility to disease, impaired physical and mental development, and reduced
productivity (World Health Organization [WHO], 2017).

Nutrients are chemical compounds that are present in food and that fulfill one (1) or more of
the following functions: (1) supply energy for body functions, (2) build and replace cells that
make up body tissues, and (3) regulate body processes
 CATEGORIES OF NUTRIENTS
Each of the nutrients has certain characteristics and functions in the body. The amount of
each nutrient needed daily varies from person to person, depending on such factors as
age, sex, general health, and level of activity.

✔ Carbohydrates
Carbohydrates are compounds Starches are complex carbohydrates consisting of long chains
consisting of carbon, hydrogen, of simple sugars bound together. These are found in such food
and oxygen (CHO) atoms items like grains, bread, peas and beans, and many vegetables
bound together in chains of and fruits.
varying lengths. Sugars are Carbohydrates are the body’s most important source of food
simple carbohydrates. Simple energy. Fats and proteins can also be burned for energy, but the
sugars, such as glucose, are body uses carbohydrates first. If no carbohydrates are available,
small compounds containing six the body then burns fat. However, if fats are burned with no
(6) carbon atoms. Table sugar, carbohydrates present, toxic compounds are produced.
or sucrose, is a larger sugar Fiber refers to a group of carbohydrates that cannot be
molecule with 12 carbon atoms. absorbed and used by the body. Therefore, fiber supplies no
Sugars are found in sweets food energy.
and, to a lesser extent, in fruits
and vegetables.
 Classification of Fats
CATEGORIES OF NUTRIENTS
o Saturated fats – solid at room temperature. Animal products
like meat, poultry, fish, eggs, dairy, and solid shortenings are
✔ Fats the major sources of saturated fats. Tropical oils, such as
Fats supply energy to the body coconut oil and palm kernel oil, are also rich in saturated fats.
in highly concentrated form. Health experts believe that these fats contribute significantly to
Also, some fatty acids are heart disease and other health problems.
necessary for optimal heart o Polyunsaturated fats – found in vegetable oils such as corn
health, mental function, skin oil, safflower oil, sunflower oil, and cottonseed oil. These are
health, and many other body liquid at room temperature.
functions – these are called o Monounsaturated fats – found in olive oil and canola oil.
essential fatty acids (EFA). These are liquid at room temperature.
Lastly, fats act as carriers of o Trans fats – these saturated fats occur naturally in small
fat-soluble vitamins. Because of amounts only. Most of the trans fats are of concern because
these important functions, it is these limit the body’s ability to rid itself of cholesterol that
necessary to have some fats in builds up on the walls of arteries. These are considered bad in
the diet. the diet because these apparently interfere with the action of
high-density lipoprotein (HDL) and thus raise cholesterol
levels in the blood.
 Classification of Proteins
CATEGORIES OF NUTRIENTSo Complete protein – food that contains all
nine (9) essential amino acids. Meats,
✔ Proteins poultry, fish, eggs, and dairy products
contain complete proteins.
Proteins are known as the building
o Incomplete protein – food that lacks one
blocks of the body. These are
(1) or more of the nine (9) essential amino
essential for growth, for building body acids. Nuts, grains, dried beans, and other
tissues, and for basic body functions. legumes contain incomplete proteins.
These can also be used for energy if o Complementary protein – food that, if
the diet does not contain enough
eaten together, supply all amino acids. This
carbohydrate and fat.
protein is of high interest to vegetarians,
especially vegans.
Lipoproteins are combinations of protein and fat that carry cholesterol and fat through the
bloodstream. Two (2) of these compounds are to be of concern. Low-density lipoprotein (LDL)
is the most important carrier of cholesterol. Although it performs a needed function, if too much
of it is present, it deposits excess cholesterol inside arteries, blocking the flow of blood.
High-density lipoprotein (HDL), on the other hand, helps remove cholesterol from the blood
and eliminate it from the body. Consequently, HDL is seen as a major preventer of heart
disease.
 CATEGORIES OF NUTRIENTS
Classification of Vitamins
✔ Vitamins o Water-soluble vitamins – are not stored in
Vitamins are present in food items
the body and must be eaten everyday. Food
in extremely small quantities, but
products containing these vitamins (B
these are essential for regulating
body functions. Lack of certain Vitamins and Vitamin C) should be handled
vitamins causes deficiency so the vitamins are not dissolved into the
diseases. cooking water and lost.

o Fat-soluble vitamins – are stored in the

body, hence do not need to be eaten
everyday as long as the total amount eaten
over time is sufficient. Consuming too much
of fat-soluble vitamins (Vitamins A, D, E, and
K) daily, can result in toxic levels of the
vitamin stored in the tissues. .
 Classification of Minerals
CATEGORIES OF NUTRIENTS
o Major minerals – minerals that must be consumed in
relatively large amounts – more than 100 milligrams daily.
✔ Minerals These include calcium, chloride, magnesium,
Minerals, like vitamins, are phosphorus, sulfur, sodium, and potassium. Sodium, a
component of table salt, is known to pose a health
consumed in very small quantities problem when consumed in bigger amounts in one’s diet.
and are essential for regulating Too much sodium is thought to contribute to high blood
body processes.. pressure. Health authorities try to convince people to
reduce sodium in their diets, primarily by salting food less.
o Trace minerals – minerals that must be present in
smaller amounts. These include chromium, copper,
fluoride, iodine, iron, manganese, molybdenum, selenium,
and zinc. It is important to understand, however, that
although small quantities are needed by the body, too
much of any of these can be harmful.
✔ Water
The adult human body is 50 to 60 percent water by weight.
Water plays a role in all the body’s functions, including
metabolism and other cell functions, digestion, delivery of
nutrients, removal of waste, temperature regulation, and
lubrication and cushioning of joints and tissues.
THE BALANCED DIET

The following guidelines are suggested for maintaining a healthful diet. It should also be
noted that these are only general recommendations for people who are already healthy
and want to stay that way, hence, these are not necessarily for those who need special
diets because of disease or other abnormal conditions.

✔ Get adequate nutrients within calorie needs.

✔ Manage weight.
✔ Engage in physical activity.
✔ Select from the right food groups.
✔ Manage consumption of fats
✔ Manage consumption of carbohydrates.
✔ Manage consumption of sodium and potassium
✔ Manage consumption of alcoholic beverages
Nutritional Guide and Dietary Reference
Intakes for Filipinos

The Nutritional Guidelines for The 2015 Philippine Dietary Reference

Filipinos (NGF) is a set of dietary Intakes (PDRI) adopts the multi-level
guidelines based on the eating pattern, approach for setting nutrient reference
lifestyle, and health status of Filipinos. values. This is for planning and
The NGF contains all the nutrition assessing diets of healthy groups and
messages to healthy living for all age individuals. PDRI is the collective term
groups from infants to adults, pregnant comprising reference value for energy
and lactating women, and the elderly and nutrient levels of intakes.
Components of PDRI

∙ Estimated Average Requirement (EAR): Daily nutrient intake level that meets the
median or average requirement of healthy individuals in particular life stage and
gender, corrected for incomplete utilization or dietary nutrient bioavailability.

∙ Recommended Energy/Nutrient Intake (REI/RNI): Level of intake of energy or nutrient

which is considered adequate for the maintenance of health and well-being of healthy
persons in the population.

∙ Adequate Intake (AI): Daily nutrient intake level that is based on observed or
experimentally- determined approximation of the average nutrient intake by group/s of
apparently healthy people that are assumed to sustain a defined nutritional state.

∙ Tolerable Upper Intake Level or Upper Limit (UL): Highest average daily nutrient
intake level likely to pose no adverse health effects to almost all individuals in the
general population.