2ND SEM

Q2 WEEK 2

LUISA MEDEL NATIONAL HIGH SCHOOL

Ramylu Drive Brgy. Tangub, Bacolod City

12

TVL - HE-COOKERY
Quarter 4 – Module 4
Presenting Meat Dishes

1
 What I Need to Know

This module was designed and written for the learners. After going through
this module, the learner is expected to:

1. identify the basic element in plating meat dishes aesthetically;

2. classify the different techniques in plating; and
3. apply the techniques in meat dishes plating.
TLE_HECK9-12PCM-lVh-32

What I Know

Directions: Read the following test items below. Encircle the letter of the correct
answer. Write your answer on your activity note book.

1. Refers to how something feels or its visible surface characteristics, a food might
be described as crispy, creamy, rough or smooth.
A. feeling C. textualized taste
B. mouth feel D. texture
2. What term is used in decorating food to make it more attractive?
A. designing C. movement
B. garnishing D. plating
3. What do you call the arrangement of food on the plate?
A. balance C. plating
B. garnishing D. ravier
4. An uncut portion of the main food item is known as __________________.
A.balance C. movement
B.centerpiece D. plating
5. Why are plating techniques important to learn in a culinary class.
A. We eat with our eyes
B. Plating isn’t important actually
C. Design is necessary always in plating
D. Plating makes the food taste better

2
 Lesson
Presenting Meat Dishes
1
Feeding standard is the major requirement in feed formulation. This standard
states the amount of nutrients which should be provided in the rations for farm
animals to obtain desirable performance.
The feeding standard or nutrient requirements depends upon body size, level
of production or growth, stress condition, temperature and sex. Thus, no two animals
have exactly the same requirements. The feeding standard must be accompanied and
used with feed composition tables which provide information on nutritive
compositions of feedstuffs.

What’s In

Directions: Match column A to column B. Write only the letter of the correct answer
on your answer sheet.

Column A Column B

___ 1. Balance the

A. Select one ingredient to focus on and use space to
dish
simplify the presentation.

B. Start with drawings and sketches to visualize the plate.

___ 2. Create a
Find inspiration from a picture or object. Assemble a
framework
‘practice’ plate to work on executing your vision.

C. Play with colors, shapes, and textures to ensure diners

___ 3. Keep it simple
are not overwhelmed, the presentation should never
overpower flavor and function.
D. Ensure that there is the right amount of ingredients and
___ 4. Get the right
the plate complements the dish, not too big or too small.
portion size

E. Ensure that the main ingredient stands out

and pay equal attention to the ‘support’. This refers to
___ 5. Highlight the the other elements on the plate such as garnishes,
key ingredient sauces and even the plate itself.

F. Clutter distracts from the main elements of your dish

that might confuse the diners on what to focus on.

3
 What’s New

Directions: Identify the following item in table setting. Write your answer on your
activity notebook.

_____________

_____________

_____________

_____________
_____________

What Is It
Presenting Meat Dishes

Plating Tools
Having professional tools is essential for commercial plating. We’ve rounded
up the foundational items you need to create restaurant-quality food presentations.

1.Decorating brushes aid in detailed line work and broad sauce strokes. You can also
use decorating brushes to create a puree or coulis base for meats or vegetables.

2.Garnishing kits come with everything you need to garnish your signature dishes,
including plating wedges, tongs, squeeze bottles, and brushes.

3.Molds keep plates clean and increase visual appeal by cutting ingredients to
specific shapes and sizes. Ring molds help you develop height and structure when
stacking ingredients.

4.Precision tongs help you place garnishes or small, delicate items. Many tongs
feature micro-serrations for improved grip and stability.

4
5.Plating wedges come pre-cut with flat, round, or pointed edges and are perfect for
smearing soft ingredients and creating sauce designs.

6.Shavers allow you to top your dishes with shaved or grated chocolate, hard cheese,
or soft vegetables.

7.Plating Spoons in varying sizes are essential to the art of food presentation. Saucier
spoons help you drag sauce across your plate and slotted spoons quickly separate
solids from liquids.

8.Squeeze bottles help you apply sauce and aioli to your finished plate. Many come
with adjustable precision control tips.

The 5 Basic Elements of Plating

1.Create a Framework-Start with drawings and sketches to visualize the plate. Find
inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing
your vision.

2.Keep It Simple-Select one ingredient to focus on and use space to simplify the
presentation. Clutter distracts from the main elements of your dish that might
confuse the diners on what to focus on.

3.Balance the Dish - Play with colors, shapes, and textures to ensure diners are not
overwhelmed, the presentation should never overpower flavor and function.

4.Get the Right Portion Size - Ensure that there is the right amount of ingredients and
the plate complements the dish, not too big or too small. Strike the right proportion
of protein, carbohydrates and vegetables to create a nutritionally balanced meal.

5.Highlight the Key Ingredient - Ensure that the main ingredient stands out and pay
equal attention to the ‘support’. This refers to the other elements on the plate such
as garnishes, sauces and even the plate itself.

Plating and Presentation Tips

The way you present your food is what tempts customers to try a dish. We eat
with our senses: what we see, smell, and feel. And in the age of Instagrammers and
food bloggers, food plating and presentation matters more than ever. The food
presentation can actually make a dish taste better.

The top food presentation and plating techniques

1.Create height on the plate-It’s important that you don’t separate the food trying to
fill the plate—build from the bottom up. Use a little structure, you can always use a
ring mold to start with a base. Simply pack some food in the mold and gently lift it
up. Now you have a base to build on.

5
2.Cut meat horizontally-Fanning or shingling out slices of meat to show off its
quality. Slice your meats on a 45-degree bias, and also slice against the grain of the
meat for a more tender cut. Show off that perfect medium-rare steak.
3. Play with textures-Playing with textures, foams, and sauces to make the dish look
more interesting. Foams are usually really helpful in plating and can be really easily
done, playing around with different sauces and textures.
4. Use contrasting colors-The importance of playing with contrasting colors. The more
time you spend on how you present each dish; the more visual interest you can
stimulate in folks. Use bold colors to create appealing visuals. The easiest way to add
color is to start working with more colorful ingredients. Items like carrots, potatoes,
cauliflower, lettuces, beans, and more come in a variety of gorgeous colors. The
difference a purple cauliflower puree makes on a plate is striking.
5. Match food presentation to your restaurant theme-The style of plating should match
the restaurant’s atmosphere. Your guests expect a simple, welcoming presentation
that stresses straightforward flavor cooked with heart and served with a relaxed,
rustic quality. At relatively pricey, hip and high-end restaurants, guests want to see
a degree of artistry and care taken in constructing the dishes. The way you place
your food should directly reflect your restaurant type. That food should have an
element of height or visual texture, the balance of color and thoughtful garnishes—
both carefully placed and intentional in flavor and texture.
6. Choose the right plates-The color of plate matters as the plate serves as the canvas
for your food. Typically, chefs will stay away from blue plates as there isn’t any
naturally blue food and it is thought to be an unappetizing color. If you have
something with a lot of vibrant color, it might stand out better on a white plate. The
importance of choosing the right vessel to present your dish. Choose a dish vessel
that makes it easy for your guest to eat. This is also an opportunity for your chefs to
show their personality in the dishes they create.
7.Serve smaller portion sizes-Serve enough food to satisfy your guests and portion
sizes can vary depending on the type of establishment you’re operating, but smaller
portions are typically easier to style. Stick to no more than six elements on each dish
to prevent them from looking overcrowded.
8. Use edible garnishes and decorations-Garnishes and decorations are a great way
of styling your dish, but there are some guidelines you should follow when using
them. Whatever you use—whether it’s a herb, spice, or a flower—it needs to be edible.
Everything on your plate should be placed with the intention of elevating the dishes
taste first, and the way it looks second.

6
9. When in doubt, keep it simple-Emphasize the value of simplicity. Rather than
piling on a zillion garnishes or swirls of sauce, let the quality of the cooking speak
for itself. A properly seared steak with some fresh watercress and perfectly roasted
baby potatoes will look better than the fanciest of plates with subpar cookery. Proper
cooking will give you a lot of contrast within your ingredients with both texture and
color.
10. Express yourself-There’s an art in plating food; it’s where chefs can allow
themselves to be creative and have a high impact on how guests perceive the dishes
they’re eating. Believes that chefs should approach food plating and presentation
just as an artist would approach their next piece.

Plating Techniques
Conceptualize plating as an art form: you are the artist; the plate is your
canvas, and the food is your medium. Master the following plating techniques to
perfect your craft.

1. Plate Presentation Techniques

Selecting the right plate for your meal is the first step in the food presentation
process. Consider the following to choose the ideal plate for your food presentation:

 Plate Size - Your plate should be big enough to make your food stand out and
petite enough to prevent your portions from looking small.
 Light vs Dark Plates - Use light and dark plates to make your meal stand out.
White plates are popular because they offer a neutral background for brightly
colored foods. Dark plates lend beautifully to light-colored dishes, such as a
whitefish or creamy polenta.
 Plate Color - Plate color can stimulate or reduce appetites. Red increases the
appetite, so serving appetizers on red plates keeps customers interested in
ordering large entrees and desserts. Conversely, professional platers typically
consider blue dinnerware unappetizing because there are few naturally
occurring blue foods.
 Restaurant Style - If you operate a fine dining establishment, classic china
dinnerware will pair well with traditional plating styles. A trendy gastropub
should invest in unique plates with unconventional shapes that allow for
maximum plating creativity.

7
2. Food Arrangement Techniques

How you arrange your food determines your meal’s aesthetic tone, structural
integrity, and flavor dispersion. Here are a few of the most important food
arrangement techniques:
 The Rule of Thirds - When applied to cooking, the rule of thirds prescribes
placing the focal point of your dish to either the left or right side of the plate,
rather than the center. Use white space by thinking of the rim as your frame
and highlight your plate’s focal point(s).
 View Your Plate as a Clock - As you plate your ingredients, picture the face of a
clock. From the diner’s point of view, your protein should be between 3 and 9,
your starch or carbohydrate from 9 to 12, and your vegetable from 12 to 3.
 Don’t Overcrowd Your Plate - Keep your design simple by focusing on one
ingredient (usually the protein). Having a focal point helps you arrange your
accompanying items to complement your standout item.
 Moist Ingredients First - Plate moist ingredients first and prevent them from
running by placing other foods on top. For example, you can angle sliced meat
against mashed vegetables.
 Create Flavor Bites - Flavor bites are forkfuls of food that combine all the
ingredients in your dish into one bite. Flavor bites are essential to quality plating
as they please both the eyes and the taste buds.
 Mix Textures - Contrasting a smooth vegetable puree with crunchy onion straws
or topping a steak with crumbled blue cheese yields appealing texture
combinations that are classic in high-end cuisine.

3.Visual Plating Techniques

Maximizing the visual elements of your meal is a key plating technique.

While your arrangement develops around your protein, manipulating the colors
and sizes of the other elements on your plate enhances your focal point and
creates a gourmet presentation.

 Serve Odd Quantities: If you’re serving small foods like shrimp, scallops, or bite-
sized appetizers, always give guests odd quantities. For example, serving seven
Brussels sprouts instead of six enhances visual appeal, and diners will feel they’re
getting more food.

8
 Color Diversity - Colorful dishes build the expectation of a flavorfully complex
meal before your patrons take their first bite. Add green vegetables or brightly
colored fruits that contrast with your focal point.
 Monochromatic Meals - Plating color-coded items together visually builds the
expectation that the dish only offers one flavor. When the palate receives multiple
textures and flavors instead, it surprises the taste buds, causing them to engage
with the dish more.
 Add Height to Your Plate - Visually stimulate your guests by building height.
While compactly stacking ingredients isn’t as popular as it was 5-10 years ago,
building layers of food for guests to explore offers an exciting experience.
 Create Visual Balance - Balance your plate’s landscape by leaning long, flat items
against taller elements (ex: leaning asparagus spears at a 45-degree angle across
a stack of lamb lollipops).

4. Sauce Plating Techniques

With your principal ingredients plated, you’re ready to top your dish with
delicious sauces that enhance your food presentation. Think of your squeeze
bottle or spoon as a paintbrush, and your sauce as a medium.

 Smeared Sauce - Fill a squeeze bottle with your sauce. Squeeze a thick layer of
sauce in a large, filled-in circle on your plate. Take a spoon or plating wedge and
dip it into the middle of the sauce where it’s thickest. Quickly pull the sauce
across your plate.
 Accent Dots - Fill a squeeze bottle with your desired sauce. Analyze your plate
from the perspective of the rule of thirds, then add accent dots. Use multiple
sauces to create more color contrast.
 Smeared Accent Dots - Alternate between two sauce accent dots in a curved line
along the side of your plate. Then, take a small plating wedge and place it at the
center of the first accent dot in your row. Drag the plating wedge through the
accent dots, creating a multicolored, single-sided edge.
 Swirled Sauce - Fill a squeeze bottle with your desired sauce. Place your plate
atop a cake turntable. Point your squeeze bottle face down at the center of the
plate. Spin your stand while simultaneously squeezing your bottle. Adjust your
wrist to vary your swirled design. You can use multiple sauces to create more
visual contrast.

9
 What’s More

A. Directions: Write T if the statement is true and F if incorrect. Write your answer
on your activity notebook.
_________________1. Slice your meats on a 45-degree bias, and also slice against the
grain of the meat for a more tender cut.
_________________2. Foams are not usually really helpful in plating and can be really
easily done, playing around with different sauces and textures.
_________________3. The more time you spend on how you present each dish; the
more visual interest you can stimulate in folks.
_________________4. Proper cooking will give you a lot of contrast within your
ingredients with both texture and color.
_________________5. Presentation is the process of offering foods to diners in a way
that is visually pleasing.
B. Directions: Supply the missing word to make the statement complete. Write
your answer in your activity notebook.
Column A Column B

1. ________ should be big enough to make your food stand

out and petite enough to prevent your portions from
A.China Dinnerware
looking small.

2. ________ are popular because they offer a neutral

B.Dark Plates
background for brightly colored foods.

3. ________ lend beautifully to light-colored dishes, such as C.Red plates

a whitefish or creamy polenta.
4. ________ increases the appetite, so serving appetizers on
D.Plate
this plates keeps customers interested in ordering large
entrees and desserts.
5. Classic ________ will pair well with traditional plating E.White Plates
styles. A trendy gastropub should invest in unique
plates with unconventional shapes that allow for
maximum plating creativity. F.Blue Plates

10
C. Directions: Enumerate the five visual plating techniques. Write your answer on
your activity notebook.

1. _____________________________
2. _____________________________
3. _____________________________
4. _____________________________
5. _____________________________

What I Have Learned

Directions: Fill in the missing word/s to complete the sentence that summarize out
topic for today. Write your answer on your activity notebook.
The way you (1) your food is what (2) customers to try
a dish. We eat with our senses: (3) , (4) , and________(5)________. And
in the age of Instagrammers and food bloggers,
and________(6)________matters more than ever. The food presentation can actually
make a dish taste better.

What I Can Do

Directions: Choose one from the two illustrations below. Then, Analyze and evaluate
the plating and presentation of your choice by using the rubrics below.

A B

11
 Criteria 1 2 3 Score
Proper Evidence of Balance Plating is
Balance balance is attempted balanced with
limited or not but needs even eye
present improvement appealing flow
Shape Variety in Some Incorporates
(proportion) shape very repetition of variety of eye
limited or not shapes but appealing
present variety is shapes
evident
Use of garnish Inappropriate Adequate but Appropriate
selection of not for food items
garnish or outstanding
lack of or too
much
Overall Presentation Presentation Presentation
product needs is acceptable is attractively
presentation improvement and some displayed
and lacks creativity is shows
creativity displayed creativity
Total score

Assessment

Directions. Choose the letter of the correct answer. Write the letter of your answer
on your activity notebook.

1. In platter presentation, the uncut portion of the main food item is

A. centerpiece C. plating
B. garnish D. serving portion
2. It is arranged artistically in proportion to the cut slices.
A. balance C. serving portions
B. garnish D. slices
3. The food should be easy to handle and
A. arrangement C. garnish
B. color D. serve
4. Use attractive platter presentation made of metal, mirrors, plastic or
wood, and __________.
A. china C. pan
B. fiber D. platter
5. The act of serving or arranging portions of the main food item artistically:
A. garnishing C. slicing
B. setting D. presentation

12
 ENTREPRENEURSHIP
Quarter 2 Module 2
MELCS: Demonstrate understanding of the
4Ms of operations (CS_EP11/12ENTREP-0h-j-12)
Describe the 4Ms (Manpower, Method, Machine, Materials) of operations in relation to
the business opportunity

• Test the product prototype

• Validate the service description of the product with potential customers to determine its
market acceptability
• Select/pinpoint potential suppliers of raw materials and other inputs necessary for the
production of the product or service

Answer the following:

- What I know
- What’s New
- What’s More (Activity 1 and 2)
- Post Test

What I Know?

To check your prior knowledge about the past lesson, answer the activity below.
Directions: Read and analyze the statements below and identify the correct answer. Write your
answer on the space provided.

____________1. It is all operating systems and work methods involved.

____________2. These are inputs that must be converted to the final outputs.

____________3. This enables the entire transformation process to operate by manning the machines or
rendering the services required.

____________4. It involves of all machinery and equipment.

____________5. It involves the harnessing of human, money, and physical resources from well-selected
sources.

13
____________6. It involves revenues/sales, market share and market reach.

____________7. It involves profits and return on investment.

____________8. It compose of quality, delivery and price.

____________9. These are the products or goods made in the Enterprise Delivery System.

____________10. It is the transformation process.

Direction: Complete the table below.

Enterprise Delivery System and the Customer, Market and Financial Outcomes
Input Throughput Output Final Delivery to Outcomes
Customers
Resources 3. Products Marketing and Customer Expectations
Mobilized _______________ Customer Servicing 6. __________
1.__________ 4. 7. __________
• Method Conversion of _____________ 5. ____________ • Price
• Machine Input into Output Market Expectations
2.__________ Service Level • Revenues/Sales
Experience 8. __________
9. __________
Finance Expectations o
Profits
10. ___________

You have finished answering the pre-test. You may request your facilitator/guardian to check your
work. Congratulations and keep on learning!

What’s New

TRUE OR FALSE
Direction: Shade the correct answer below the statement.
1. For enterprises with multiple products or services, Production Programming and Scheduling can be a
very daunting and complicated activity. o TRUE
o FALSE

2. Market demand is the hardest to figure out.

o TRUE
o FALSE

3. Consumer’s tastes change in a long period of time.

o TRUE
o FALSE

4. The larger the facility, the smaller the capital investment and financing requirements needed.
o TRUE
o FALSE

14
 5. The materials and supplies used must adhere to strict technical standards that would produce the desired
output. o TRUE
o FALSE

6. Every step in the Transformation Process must also be measured, monitored, and evaluated according
to the QDP standards of the transformation stage. o TRUE
o FALSE

7. The input must be delivered to the factory or service shop at mediocre schedules.
o TRUE
o FALSE

8. Operating Systems and Procedures are engineered methods.

o TRUE
o FALSE

9. Operating systems have been experimented on and tested successfully in the actual work setting.
o TRUE
o FALSE

10. Operating systems and methods have been judged optimally for the market being served.
o TRUE o FALSE

What is It

The Nine Critical Sub-Processes Or Sub-Systems in the Transformation Process

The transformation process or throughput system is what differentiates a well-managed from a poorlymanaged
EDS. There are nine critical sub-processes or sub-systems in the transformation process namely:

A. Production Programming and Scheduling

B. Quality Control
C. Operating Systems and Procedures
D. Layouting
E. Operating Work Flow
F. Worker Motivation, Skilling, Deployment, Compensation, and Control
G. Operations Management, Supervision and Control
H. Technology Application and Utilization
I. Support Services

The first three that we will discuss in this module are Production Programming and Scheduling,
Quality Control, and Operating Systems and Procedures.

15
Production Programming and Scheduling

Operations management is responsible for Production Programming and Scheduling (PPS). It is the
proper determination of: (1) what goods or services to produce, (2) in what sizes and packaging, (3) in what
machinery and equipment (or production/service line), (4) in how many units, and (5) precisely when.

For enterprises with multiple products or services, PPS can be a very daunting and complicated activity.
Operations must consider four critical factors in determining the right PPS. These are (1) market demand in
terms of volume expectations, trends, cycles, a seasonality; (2) capital investment and financing requirements;
(3) product line profitability and capacity utilization; and (4) the number of products and market segments the
enterprise wants to serve and their implications on the complexity and dexterity of the production system.

Market demand is the hardest to figure out. The enterprise should not produce too many goods, otherwise
there would be a lot of excess or obsolete inventory. It cannot produce too little because there might be a stock
out, hence, substantial opportunity losses. Because of thus, enterprises prefer to produce just enough goods or
services to meet the demand. Good market forecasting should therefore dictate the PPS. However, consumer’s
tastes change over time, competing products become more aggressive, substitute enter the market place and
seasons of the year create peaks and valleys of demand. One solution is to have excess production capacity to
meet unexpected sales increases. Another solution is to outsource or subcontract production to other producers.
However, these have capital and cost implications.

Having sufficient production capacity to meet excess demand will require a fairly large production facility.
Unfortunately, the larger the facility, the larger the capital investment and financing requirements needed.
Because of this, the enterprise must decide whether it is better to have a very large production capacity in order
to meet peak demand periods, or to have just a small capacity but accumulate the needed inventory during the
lean months of the year.

The third critical factor in determining the PPS is a good product line analysis. Each product line of the
enterprise has its own demand and supply analysis. At the end of the day, the operations manager must figure
out how much production capacity a particular product line would potentially consume. This would depend
on two things: (1) the estimated demand for the product line; and (2) the number of machine and labor hours
the product line would consume in the factory or service shop.

The operations manager must also compute for the contribution margin of each product line. This can be
derived by subtracting the unit variable cost of the product from the unit price of the product. This unit
contribution margin should then multiplied by the total expected sales volume of the product line to derived
the total profit contribution of the product line. Of course, it would be natural for the operations manager to
give priority to the product lines that yield the greatest profit contribution.

The fourth critical factor is the number of products and market segments the enterprise wants to serve. Without
discussing the marketing ramification of having too many products, the production system is bound to become
more and more complex as product lines are added.

16
 Quality Control

The Quality, Delivery and Price expectations of customers must be matched with the Quality, Delivery, and
Productivity measurement, monitoring and evaluation system at every stage of the Enterprise Delivery System.

Before the input is accepted by the Transformation Process, it must conform strictly to certain QDP
specifications at this acceptance stage. The materials and supplies used must adhere to strict technical standards
that would produce the desired output. The input must be delivered to the factory or service shop at optimal
schedules. They should also come at a reasonably low cost, arrive in sufficient quantities, and be adequately
prepared for easy convertibility into output in order to ensure high productivity.

Every step in the Transformation Process must also be measured, monitored, and evaluated according to the
QDP standards of the transformation stage. Every machine, every worker, and every conversion process has
an impact on the customers’ QDP expectations. Some of these machines, workers, and processes are critical
because they are the major determinants of Quality, or of Delivery, or of Productivity and Cost, which affects
Price. Some affect all three. More rigor and emphasis should be exerted on these critical factors.

Finally, there are QDP specifications at the output stage. If the QDP at the input and throughput stages were
done properly, then the output should pass the final QDP tests. The output should be very acceptable to
customers. They should be produced at high levels of productivity and at relatively low costs, enabling the
enterprise and its customers to settle at a mutually acceptable price.

Operating Systems and Procedures

Operating Systems and Procedures (OSP) are the enterprise standards for running the entire operations of the
factory or service shops. They are “engineered methods”.
This means that these operating systems or methods have been subjected to conceptual, analytical, critical,
and creative thinking process. They have been experimented on and tested successfully in the actual work
setting. They have been judged optimally for the market being served. They have been proceduralized and
stardardized for consistency and manualized for replicability (i.e., Operations Manual). the optimal OSP would
differ from enterprise to enterprise depending on the environmental conditions and the market dynamics of
supply and demand.

What’s More

ACTIVITY 1: CHOOSE ME!!!

Directions: Multiple Choice. Choose the best answer for each statement from the four choices given
below. Write the letter of your choice before the number.

A. Market demand in terms of volume expectations, trends, cycles, a seasonality

B. Capital investment and financing requirements
C. Product line profitability and capacity utilization
D. The number of products and market segments the enterprise wants to serve and their implications on
the complexity and dexterity of the production system.

______1. The enterprise should not produce too many goods, otherwise there would be a lot of excess or
obsolete inventory.

17
______2. Having sufficient production capacity to meet excess demand will require a fairly-large production
facility.
______3. The larger the facility, the larger the capital investment and financing requirements needed.
______4. Without discussing the marketing ramification of having too many products, the production system
is bound to become more and more complex as product lines are added.
______5. The operations manager must compute for the contribution margin of each product line.
______6. Good market forecasting should therefore dictate the Production Programming and Scheduling.
______7. Each product line of the enterprise has its own demand and supply analysis.
______8. Market demand cannot produce too little because there might be a stock out, hence, substantial
opportunity losses.

ACTIVITY 2: Warming Up
Directions: Answer the question below (5 pts. each).
1. Why is it that the Quality, Delivery, and Price expectations of the customers should be considered in
the transformation process?
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

2. Why Operating Systems and Procedures are called “engineered methods?”

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

Congratulations! You are almost done in this lesson. Please proceed to the next part which is the
Post-test.

Post-Test

MULTIPLE CHOICE. Directions: Read and analyze the statements below and identify the correct
answer. Write the letter of your answer on the space provided.
A. Production Programming and Scheduling
B. Quality Control
C. Operating Systems and Procedures

_____1. Each product line of the enterprise has its own demand and supply analysis.

_____2. The enterprise should not produce too many goods, otherwise there would be a lot of excess or
obsolete inventory.

18
_____3. The materials and supplies used must adhere to strict technical standards that would produce the
desired output.

_____4. The input must be delivered to the factory or service shop at optimal schedule.

_____5. These are “engineered methods”.

_____6. The larger facility, the larger the capital investment and financing requirements needed.

_____7. Every step in the transformation process must be measured, monitored, and evaluated according to
the QDP standards in the transformation process.

_____8. Consumer tastes change over time and competing products become more aggressive.

_____9. They have been subjected to conceptual, analytical, critical, and creative thinking processes.

_____10. They should be delivered at the right times and under the best terms and conditions.

19