Republic of the Philippines

Department of Education
Schools Division of Las Piñas City
Las Piñas City National Senior High School – CAA Campus
119 Saging St.,Brgy. B.F. International Village, Las Piñas City

FOOD AND BEVERAGE

SERVICES NCII

Prepared by: Mrs. Rolette B. Aguas

 What’s New?

LEARNING OUTCOME #1
Know the Product

QUARTER III
LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS (PP)

26. TYPES OF FOOD AND BEVERAGES

What is product knowledge?

Product knowledge entails mastery of the food and beverages that are covered
in the menu of a restaurant. Waiters must know not only the names and prices
of dishes but also how they are prepared, what accompaniments go with them,
preparation time, serving size, their special features and benefits like low
calories, no cholesterol, a healthy option, etc.

Your product knowledge needs to reflect the needs of the place where you
work.
This means the waiter in a fine dining restaurant will have knowledge about
different things to a person serving food from a Bain Marie in a fast food outlet.

While it is good to develop a broad and detailed level of product knowledge, it is

essential to first gain the product knowledge necessary for your nominated job.
With this in mind, food knowledge may relate to:

A. Appetizers
Appetizers are menu items offered for guests to eat prior to their main course.
They may include hors d’oeuvres, canapés, antipasto, tapas, finger foods,
sandwiches, etc.
You need to know what ingredients are used, what things taste and look like,
what they cost, how long they will take to prepare and cooking styles.
B. Soups
A traditional course on many menus, soups provide low food cost items for
many premises.
Soups may be classic or contemporary, may be served hot or cold and can
reflect ethnic flavours from many countries. Options include clear soups,
broths, purees, cream soups and bisques.
C. Salads
Salad refers to a cold dish of meat, fish, fruit, dairy products or vegetables,
simply served singly or in combination. They are meant to complement or
highlight a meal.

Salad categories:

1. Appetizer salad - meant to create a stimulating effect on the dinner and

is usually light and appealing in character. They are served before the
main course. The appetizer salad usually consists of light serving of
shrimps, lobster, cocktails, fruits, pickled herring, etc.

2. Accompaniment salad – is a side salad served either with the dinner or

as a separate course. It is not heavy and comes in smaller serving so as
not to destroy the appetite. Examples: mixed green salad, hearts of
cottage cheese.

3. Main Course Salad – as the name implies, this salad constitute a whole
meal and it comes in the form of reasonable combination of meat,
poultry, fish, fruit, vegetables, dairy, gelatin or macaroni products.
Examples: chicken salad with celery or pineapple, chefs salad and fruit
salad plate.

4. Dessert Salads – are sweet in character. They are composed of fruits,

nuts, dairies and gelatin. They are neither salted nor dressed. Examples
are: ginger ale salad mold, jelled fruit and strawberry mousse.

D. Main Course – the featured or primary dish in a meal consisting of several

courses. In continental cuisine, it is called “entrée”.

A variety of entrees are provided to give the customer enough options to

choose from. There are varieties of seafoods, poultry, pork and beef.
Depending on the type of operation, the food outlet may also offer the best
selection of Filipino, Oriental and International dishes especially if it caters
to a mixed group of local and foreign tourists, travelers, shoppers and other
patrons.

Restaurants gain their popularity when they offer their own signature
dishes, making them stand out with items that are distinctly different from
what others have to offer.

Sauces
A sauce is not a dish but an accompaniment to a lot of main course, especially
those served in western cuisine. It is important for a waiter to know what sauce
goes with the dish that is ordered. There are many variations of sauces but the
most popular ones are:
Types of Sauces
Brown Sauce Sauce made from brown stock of meat,
poultry or games and thickened either by
reduction or by brown roux
Sauce Veloute Sauce made from clear white stock of meat,
 poultry or seafood and thickened with white
roux
Bechamel Sauce Sauce made from milk and thickened with
white roux. A neutral sauce without the
flavour of meat, poultry, seafood and
vegetables
Sauce Espagnole Fortified brown veal stock sauce, thickened
with a brown roux
Hollandaise An emulsion of egg yolk, butter and lemon or
vinegar
Puree or Coulis Sauce made from stock or milk, usually from
vegetables and passed through a blender until
it is fine and smooth
Emulsified Sauce An egg base sauce, wherein you incorporated
air into it by constant beating. For cold
kitchen, the mayonnaise and for the hot
kitchen is the hollandaise
Oil and Vinegar A sauce used in the cold kitchen, made from
Sauce one (1) part oil and one (1) part vinegar
Hot Butter Sauces A sauce made from heated butter and most
commonly used to accompany pan fried or
grilled seafood. The most common is the
lemon butter sauce

E. Dessert – provide the finishing touch to the meal. It includes items like:
frozen desserts ( such as ice cream, mousse, sherbets and sundaes), fresh
fruit or fruit platter, pies, cakes, pastries, puffs, puddings, native delicacies.

NON-ALCOHOLIC BEVERAGES
1. WATER is the basis of all beverages – both non-alcoholic and alcoholic.
2. SODA and CARBONATED DRINKS – soft drinks either in a bottle or can.
3. JUICE – obtained from juice extract of fresh fruits.
4. COFFEE – drink prepared out of coffee beans.
5. TEAS – iced tea, milk tea, special tea
6. NON-ALCOHOLIC COCKTAIL and MIXED DRINKS – four seasons,
lemon squash, shakes

ALCOHOLIC DRINKS
An alcohol is a volatile, colorless liquid obtained through fermentation or
distillation of a liquid containing sugar or starch base.
An alcoholic beverage is any potable (drinkable) liquid containing ethyl
alcohol. It may have as little as ½% by volume or as high as 95%. The alcoholic
strength of alcoholic beverages is measured in proof.
The alcoholic beverages consist of:
 WINE
 SPIRITS
 LIQUEURS
 BEER
 ALCOHOL BASED COCKTAILS
1. WINES – produced from a partial and/or complete fermentation of the juice
of fresh ripe grapes. It is a naturally fermented juice of grapes. But if a wine
is produced or fermented from other sources of fruits, the name of the
source/fruit must be specified. Example: kasoy wine and coconut wine.

CLASSIFICATION OF WINES:

A. Still or natural wines – sometimes referred to as table wines,

produced out of natural fermentation. Grapes are squeezed and
fermented naturally without anything added to it.

They are classified by their color as follows:

 Red wine – Cabernet, Pinot Noir, Barbera
 White wine – Chardonay, Chablis, Dry Sauvignon Blanc
 Rose wine – Mateus rose, Rose D’ Anjou, Tavel

B. Aromatic wines – made in the same way as the natural wines but
during fermentation, aromatics are added. They have no production
area and no vintage, usually served as aperitif (before dinner drink).
The alcohol content ranges between 18% - 20%. Examples: Dubbonet,
Bitters

C. Fortified wines - base wines which are strengthened or 'fortified' by

the addition of grape spirit or brandy. The addition of the grape spirit
stops fermentation, increases alcoholic strength, adds sweetness,
imparts keeping qualities, and in the case of port provides the brandy
character. Fortifieds range between 17 – 22% alc/vol. The standard
industry size serve for a fortified wine is 60 mls. Fortified wines
include Sherries and Vermouths.

 Sherries - served as an aperitif, sherries are available in dry,

medium, sweet and cream. You can tell the difference between a
dry sherry and a sweet sherry that are on a drinks tray because
the sweet sherry is usually darker in colour.
 Vermouths - white wine that has been infused with various herbs,
spices, flowers, fruits (depending on the manufacturer). It is
available in red (rosso) which is sweet and often referred to as
Italian, or white (bianco) which is dry and is also referred to as
French. It is used (or mixed) as a pre-dinner drink.
 Ports – may be classified as:
 White port – an aperitif that is either dry or sweet.
 Ruby port i- the basic port, matured for 3 years.
 Tawny port – has 3 categories, the basic one is matured in
wood until its color fades and comes out with a “nutty”
character.
 Vintage port - simple to make being made blended wines from
the one vintage, yet is the most expensive in part due to the fact
that only the very best grapes are used. Not every year will be a
year when a 'vintage' can be declared. Despite being a fortified
wine, vintage port has a limited shelf life: after opening it
should be consumed within 2 – 3 days.
 D. Sparkling wines – are made through the so called Champenoise
method wherein a second fermentation in the bottle is produced.
When a grape juice is fermented, its sugar is converted to alcohol and
the carbonic gas is allowed to escape. When the gas is released, it
rushes out of the wine to form bubbles. Examples: Champagne and
Persceo.

2. SPIRITS – alcoholic beverages that are obtained through distillation

process, after their fermentation from vegetables, grains, fruits, plants and
other substances which are sugar or starch bound. The six popular spirit
types in most bars are Whisky, Rum, Gin, Vodka, Brandy and Tequila.

A. Whisky – general name for liquors of not less than 80% proof,
distilled from mash or grain. It is one of the most popular spirits. It
could be served before, after or between meals but are usually not
offered with a meal. Whiskies are either:

 Malt whisky – made of malted barley only using pot still process.
 Grain whisky – made of unmalted barley using a mixture of
different cereal grains. It is distilled through a patent process.

Whiskies are named after their origin. Among them are: Scotch
Whisky, Canadian Whisky, Japanese Whisky, Bourbon Whisky

B. Rum – distilled from sugar cane and molasses, a by-product of

manufactured sugar. This spirit is produced in countries where sugar
cane is grown. Like whiskies, rums usually derive their name from
their place of origin, with each type distinguished by its own
distinctive flavour. Examples: rum coke or cuba libre.
Rums are classified by color – white, gold and dark rum.

C. Vodka – derived from the Russian word “Vodka” meaning water. It is

distilled from potatoes and filtered through charcoal, resulting to a
neutral aroma. Unlike other spirits, the vodka does not have aroma,
color and taste. Some brands are: Smirnoff, Borzoi and Stolichnaya.
Some of the vodkas are flavoured and they are classified as
compounded spirit. Vodka is a versatile spirit and can be mixed with
a variety of fruit juices and other ingredients.

D. Brandy – distilled from fermented juice of ripe grapes (wine) or other

fruits. Those made from other fruits are usually aged in wood set
cork. Popular brands for brandies are Fundador, Carlos 1, Soberano.
Brandy served “straight” is a traditional after-dinner drink.

E. Tequila – distilled from the fermented sap of the maguey plant from
Mexico. Its flavour is somewhat herbaceous, grassy and vegetal in
nature. It contains a minimum of 80 proofs alcohol. It has an
extremely long shelf and reacts quite well to direct sunlight, either
opened or unopened.

F. Gin – a spirit flavoured with Juniper berries. It is either distilled or

compounded.
Distilled gin is made by redistilling a white grain spirit which has
been flavoured with juniper berries. Compounded gin is made by
flavouring neutral grain spirit with juniper berries without redistilling.
 In such case, it can be considered flavoured vodka. Examples are
London Dry Gin, Holland Gin, Old Tom Gin and Sloe Gin.

3. LIQUEURS – after-dinner drinks, with about 35% of sweetening agent.

Popular Liqueurs: Advocaat, Anisette, Aquavit, Benedectine, Chambord,

Chartreuse, Cointreau, Creme de Cacao, Creme de Menthe, Curacao
Triple Sec, Drambuie, Grand Marnier, Kirshwasser, Pernod, Peter
Herring, Southern Comfort and Triple Sec.

4. BEER – known as “malt beverage” and is associated with ales, lager,

pilsners and stouts.

Ingredients Used for Beer Making:

A. Water – uses water from a rocky Mountain Spring used to make good,
quality beer.
B. Malt – a barley that has been placed in water, then allowed to sprout
and finally dried to stop germination.
C. Hops – give beer its characteristic bitterness are the blossoms of the
female hop vine.
D. Yeast – causes fermentation, converting sugar into alcohol.

TYPES OF BEER
Ale A strong beer with very high alcohol content. It is highly
fermented and tastes a little bitter and hoppy.
Bitter Has high alcohol content, but with bitter-sweet taste.
Bock Dark, slightly sweet lager brewed from caramelized malt.
Ice A beer that is brewed at cooler temperatures and then chilled
to below freezing point, forming crystals. Then it is filtered to
produce a smoother but stronger beer
Lager Bottom-fermented beer, stored at low temperatures for long
period of time, usually several months.
Light Lighter in alcohol content and with lower calories
Pilsner Light, hoppy and dry lager
Stout An ale that is produced from heavily roasted barley. It is darker
in color and has a bitter flavour.

5. MIXED DRINK – a mixture of base (oftentimes alcoholic like spirits and

wine) and modifying agent like cream, milk, etc. It is presented with a
garnish.

The approximate alcoholic strength of principal drinks are:

Beer 4% to 11% by volume

Table Wines – red, white, rose 7% to 14% by volume
Fortified Wines 18% to 21% by volume
Vermouth 16% to 20% by volume
Brandy 40% by volume
Whisky, Gin, Rum, Vodka 40% to 45% by volume
Liqueurs Average 35% by volume
Assessment

Additional Activities