Name: ____________________________________

TLE 10
Housekeeping
FIRST QUARTER
WEEK 4

OBJECTIVES:
At the end of the lesson the students should be able to:
1. serve cooked meat dishes with different culinary methods;
2. serve pasta grain and farinaceous dishes per standard operating procedure;
3. enumerate and explain types of meal service; and
4. demonstrate etiquette in serving food.

CONTENT: Dining room operations and procedures

Dining room equipment
Mise en place techniques
Types of dishes
Soups
Vegetable dishes
Meat and poultry dishes

LEARNING RESOURCES: Learner’s Module in Household Services pages 99-169

DISCUSSIONS:

Dining Room Operations and Procedures

Establishing and operating a business enterprise is not an easy task. One must have the quality of an
entrepreneur who is ready to take a risk. A lot of factors are to be considered such as the location, capital, the
available market, facilities, equipment, and the labor force or manpower. The design and the layout of the
food establishments greatly affect the performance of the workers. To have a successful operation.

Principles of Dining Operations

1. Good food - The quality of food to be served must be one of the main priorities of the server. Food should
always be properly prepared, cooked and served. One must observe cleanliness during the preparation and
serving of cooked food to maintain the quality of a good food.

2. Prompt and courteous service - Happy and positive disposition in life helps an individual to render
his/her services in a courteous and respectful manner. A smile on one’s face while assisting the customer
contributes to the enjoyment of their meals. Food must be served carefully by trained individuals to satisfy
the customer’s needs.

3. Well balanced and varied menus - The menu for the day is the ultimate experience of any dining
services. It is the trademark of any food services that will motivate the customers to dine in their place
again.

4. Reasonable prices - Food prices should be within the paying capability of customers. The customer’s
choice of food oftentimes depends on the affordability of food prices.

5. Adequate facilities - The outlet’s facilities play an important part in eating enjoyment. Clean and orderly
facilities attract people. The kitchen and service areas should be an epitome of sanitation.

6. High standards of cleanliness and sanitation - The food outlet should be set up to ensure that healthy
regulations for food services are followed. Utmost care should be observed in food handling.

Importance of Dining
To ensure continuous patronage, the satisfaction of the customers must be sustained. They always
deserve preferential, prompt, and consistent attention.

Dining staff must see to it that every customer is a satisfied customer who finds his dining experience
pleasurable and rewarding so that he/she will come back to a repeat patronage. No matter how good the food
and the ambiance is, if the customer is traumatized or dissatisfied with the service and the behavior of the
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staff, he/she may not come back and even mention his bad experience with friends so that they will be
discouraged from patronizing the restaurant.

Factors to Consider in Dining Operations

1. The site - the top priority which determines the degree of contact or exposure to market.

2. The size - the size of the food and beverage operation determines the desired impact on the market.

3. The menu - fundamental aspect of the early decision- making process aimed at satisfying customer
expectations.

4. Pricing Policies - determine the average expenses that affect the sales volume.

5. Service - in conjunction with the type of restaurant, menus, customers, and seating arrangement.

6. Opening hours - days according to marketing strategies and customer requirement.

7. Décor and music - pleasant environment and ambiance contributes to customer satisfaction.

8. Standards and quality - must be according to customer requirements.

9. Advertising and merchandising - must be appealing to the market segments.

10. Meal functions - subdivided into breakfast, morning snacks, mid-day meal, afternoon snacks, evening
meals, etc. according to the anticipated and identified market demands.

Kitchen Utensils, Tools and Equipment

A kitchen utensil is a handheld, typically small tool that is designed for food related functions. Food
preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food.

Name Uses Image

Used during cooking to cover meat in its own juices or

Baster
with a sauce.

Biscuit press A device for making pressed cookies.

Butter curler Used to produce decorative butter shapes.

Used for the removal of pits (stones) from cherries or

Cherry pitter
olives.

Hacking through bone or slicing large vegetables (such as

Cleaver squash). The knife's broad side can also be used for
crushing food preparation (such as garlic).

Holds a raw egg and is placed inside a pot of boiling water

Egg poacher
to poach an egg.

A slotted spoon-like utensil used to separate the yolk of an

Egg separator
egg from the egg white.

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Food mill Used to mash or sieve soft foods.

Lemon reamer A juicer with a fluted peak at the end of a short handle,

where a half lemon is pressed to release the juice.

Mortar and pestle To crush food, releasing flavors and aromas.

Cuts into pastry ingredients, such as flour and butter, for

blending and mixing while they are in a bowl. It is made
Pastry blender
of wires curved into a crescent shape and held by a rigid
handle.

For removing hot food from a liquid or skimming foam off

Spider
when making broths.

Zester For obtaining zest from lemons and other citrus fruits.

A long narrow pan with high sides and a perforated rack,

used to poach a whole fish at once. The
Fish Poacher
oval fish poacher is 18 inches long.

 
Cooking utensil consisting of a wide metal vessel, usually
Roaster used for roasting meat.

It is a cylindrical, deep, heavy bottomed, straight –sided

pot for preparing, cooking, and storing stocks, soups and
Stock Pot stews. It has two handles securely attached on the sides to
assure safe and easy lifting.

 
It is a medium-deep pot with a flat bottom, commonly used stock
Saucepan
to make sauces and gravies. pot
It is an oval or round dish or pan made of stainless,
Casserole
ceramic, or glass where food may be cooked and served. ca
It is often used for stir frying, steaming, panfrying, deep- o
frying, poaching, boiling, braising, searing, stewing,
Stir fry pan (wok) making soup, smoking, and roasting nuts. A long-handled
dis
ladle must be used to avoid burning of the hand while
cooking.
Can be round, square, or rectangular and are available in
Cake Pans several sizes used in baking cakes.

A baking pan formed of a group of connecting cups usually

Muffin and
used for muffins or cupcakes
Cupcake Pans

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 A type of pan or mold with fluted sides that is used to
Brioche Pans
form the base of the traditional French bread known as
Brioche.
Is an often cone or triangular shaped, handheld bag made
from cloth, paper, or plastic that is used to pipe semi-
Pastry Bag solid foods by pressing them through a narrow opening at
one end, for many purposes including cake decoration.

This is used for different baking procedures like beating,

Mixer
mixing, and blending.

Oven Can be electric or gas oven used for baking.

Dough roller Used to flatten dough.

Pressure cooker Used to soften meat.

Blender Used to blend, pulse or mix ingredients.

Mise En Place Techniques

Mise en place is a French phrase which means "putting in place", as in set up. It is used in
professional kitchens to refer to organizing and arranging the ingredients that a cook will require for the
menu items that are expected to be prepared during a shift.

VEGETABLE DISHES
Vegetables can be eaten raw or cooked. It can be prepared whole, sliced, chopped, shredded, or
mashed. Some nutrients in vegetables are easily lost in water and cooking. Wash vegetables before cutting
and paring. Cook them in a little amount of water and do not overcook.

Methods of Cooking Vegetables

1. Dry Heat Methods of cooking
Grilling and broiling - Cooks quickly under very high heat. The heat caramelizes the vegetables,
giving a pleasing flavor. Examples are potatoes, tomatoes, squash, eggplant.

Baking -Vegetables are cooked at a lower temperature for a long period of time. Examples are root
vegetables.

Sautéing - Vegetables cook in a small amount of butter or oil. Heat is very high, so the vegetables
cook quickly. Color stays bright. Examples are mushrooms, squash.

Deep–frying - Vegetables are coated in batter then submerged in hot oil. Examples are potatoes and
cauliflower.
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2. Moist Heat Methods of cooking
Blanching - Used to remove the skins from vegetables. Involves plunging vegetables into boiling
water briefly, then immediately into cold water to stop the cooking process. Used to increase color
and flavor before freezing.

Steaming and Simmering - Placing vegetables above boiling water or in a small amount of water.
The result is soft, colorful, flavorful vegetables broccoli, green beans.

Poaching and Braising - Cook in just enough simmering liquid to cover the food for a long period of
time. The liquid is saved and served with the vegetable cabbage, leeks, onion.

Parboiling - Used to partially cook vegetables before another method of cooking. Helps to remove
strong flavors. Examples are root vegetables and cabbage.

Suggested Recipe
Sautéed Broccoli Stems

Yield: 4 servings

Ingredients
Large, thick stems from 2 bunches broccoli
Water
Salt, to taste
2 tablespoons unsalted butter
Fresh-grated nutmeg, to taste
Fresh-ground black pepper, to taste
Pimiento strips, for garnish, optional
(Prep Time: 15 min. Cook Time: 5 min. Total Time: 20 min.)

Procedure
 Peel broccoli stems carefully, then cut them into thin julienne strips about 2 inches long. Place in cold water
to crisp 30 minutes in refrigerator. Drain.
 Bring pot of salted water to boil. Add broccoli stems, return to a boil and blanch 1 minute. Immediately
drain and plunge broccoli into cold water to keep stems crisp and green. Drain again.
 To serve, melt butter in sauté pan or skillet, add a little nutmeg, then add broccoli. Toss to coat well with
butter and cook 1 to 2 minutes. Season with salt and pepper. Serve immediately in neat piles, garnished
with pimiento strips.

MEAT DISHES
It is important to select the proper cooking method for the cut of meat. Less tender cuts of meat
require moist heat cooking methods to help break down the tough connective tissues. Moist heat cooking
means moisture is added to the meat and the meat is cooked slowly over a long time; it includes braising, and
cooking in liquid, such as stews or other slow cooker recipes. Tender cuts of meat do not require moisture
and long, slow cooking. They are usually cooked with a dry heat method, including roasting, broiling, pan-
broiling, pan-frying, and grilling. In general, cuts from the loin section are the most tender; the farther away
from this section the less tender the meat will be.

Methods of Cooking Tender Cuts of Meat

Roasting is a cooking method in which meat is surrounded and cooked by heated air, usually in an
oven. Meat is not covered, and no water is added.

Broiling - is cooking by direct heat from a flame, electric unit, or glowing coals. Meat is cooked one
side at a time. Choose tender beef steaks, lamb chops, cured ham slices, and bacon for broiling. Use
steaks or chops cut 1 to 2 inches thick. If steaks or chops are less than 1 inch thick, pan-broil them.

Pan-broiling - is cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is
drained off.

Pan-frying - is like pan-broiling, except that meat is cooked in a small amount of fat.

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 The easiest way to tell when steaks and small pieces of meat are done when you broil, pan-broil, or
panfry is to make a small cut in the meat near the bone and check the interior color.

Methods of Cooking Less Tender Cuts of Meat

Braising - is cooking in steam trapped and held in a covered container or foil wrap. The source of the
steam may be water or other liquid added to the meat, or it may be meat juices. Large, less tender
cuts, such as chuck, round, and rump, are braised as pot roasts.

Cooking in Liquid - this method involves covering a less tender cut of meat with liquid and
simmering in a covered kettle until tender and well-done.

POULTRY DISHES
The type of method to use for cooking poultry depends on the bird. Young poultry is best for
roasting, broiling, and frying. Older poultry requires braising or stewing methods. Either way, slow, even
heat should be used for tender, juicy, evenly done poultry. Do not overcook; it results in tough, dry meat.

Methods of Cooking Poultry

Broiling
Poaching (in the microwave) - an easy way to be prepared for any recipe that calls for cooked
chicken is to poach chicken in the microwave ahead of time and have it stored in the freezer. That
way, cooked chicken is available for use in casseroles, sandwiches, and salads.
Roasting
Oven Cooking Bags - preparing poultry in an oven cooking bag is a moist heat cooking method. It is
the best way to produce a moist, tender bird. It also helps reduce oven spatter. Using ordinary brown
bags for roasting is not recommended because they may not be sanitary, the glue and ink used on
brown bags have not been approved for use as cooking materials, and the juices formed as the poultry
cooks may saturate the bag and cause it to break.

Suggested Recipe
Slow Cooked Beef Brisket

Yield: 4 servings

Ingredients
2 lbs. beef brisket 1/2 teaspoon ground black pepper
1 (10 oz. can) beef consommé 1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1 medium onion, minced
2 teaspoons garlic, minced (optional)

Procedure
1. Combine the beef consommé, Worcestershire sauce, salt, and pepper in a bowl. Stir.
2. Arrange the beef brisket in a crock pot (slow cooker). Add the minced onions and garlic on top.
3. Pour-in the sauce mixture.
4. Cover and slow cook the beef brisket for 5 to 6 hours.
5. Gently remove the beef brisket from the crock pot.
6. Pour the remaining liquid in a saucepan and heat over the stove top. Let the sauce reduce to half.
7. Pour the sauce over the beef brisket.
8. Serve. Share and enjoy!

Rib Eye Steak with Potatoes

Yield: 2 servings

Ingredients
1 lb. rib eye steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

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a pinch of cayenne pepper powder
1 pack Yukon gold potatoes (10 small gold potatoes)
1 tablespoon olive oil

Procedure
 Prepare the rub by combining salt, ground black pepper, garlic powder, and cayenne pepper. Mix well.
 Rub the mixture all over the rib eye steak. Let it stay for 10 minutes.
 Meanwhile place oil on a large bowl then sprinkle a little salt. Add-in the potatoes and coat with oil.
 Heat-up the grill.
 Grill the rib eye steak for 5 to 6 minutes per side.
 Grill the potatoes for 10 to 12 minutes.
 Let the steak rest for 10 minutes. Arrange the rib eye steak in a serving plate along with the potatoes.

Serve with your favorite steak sauce. Share and enjoy.

WRITTEN TEST
30 % of your grade

A. Identify what is being asked in each sentence. Select your answer on the box.

Pastry bag Pastry blender

Pressure cooker Blender
Brioche pan Food mill
Fish poacher Baster
Cherry pitter Mortar & pestle

_______________ 1. What is used to mash or sieve soft foods?

_______________ 2. What is an equipment used to soften meat?
_______________ 3. Which refers to an equipment intended to blend, pulse, or mix
ingredients?
_______________ 4. What is tool used in crushing food, releasing flavors and aromas?
_______________ 5. What is the term for a baking tool used cut into pastry ingredients,
such as flour and butter, for blending and mixing while they are in a
bowl?
_______________ 6. What is used for cake decoration that is triangular shaped, handheld
bag used to pipe semi-solid foods by pressing them through a narrow
opening at one end?
_______________ 7. What referred to as “Olive stoner” used for the removal of pits from cherries
or olives?
_______________ 8. It is a long narrow pan with high sides and a perforated rack, used to poach
a whole fish at once. What is being referred to?
_______________ 9. What is the type of pan or mold with fluted sides that is used to form the
base of the traditional French bread?
_______________ 10. Used during cooking to cover meat in its own juices or with a sauce. What
is referred to?

B. Encircle five (5) factors to consider in dining operations.

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PERFORMANCE TASK or PROJECT
70% of your grade

Choose and prepare one (1) dish that uses vegetable, meat, or poultry as its main ingredient. Observe safety
precautions while doing the activity. Make a photo collage showing the before, during and after your work.
Send it to our group chat. (10 points)

RUBRIC
Highly Skilled Moderately Skilled Unskilled
Criteria Scores
5 3 1
Appropriate selection,
Appropriate selection,
Uses of tools, preparation, and use of Never selects, prepares,
preparation, and use of
equipment, and materials and and uses materials and
materials and
materials tools/equipment tools/equipment
tools/equipment all the time
sometimes
Never follows
Systematic application of Systematic application of
systematic application
Application procedures all the time procedures sometimes
of procedures without
without supervision without supervision
supervision

Total 10

For those who cannot send through cellphones, just describe how you did the activity.
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