MODULE TWO
Performance Task
Meal Management
First Semester
Marvin Dionel S. Bathan
BSND II-A
Name: Marvin Dionel S. Bathan Date: September 26, 2022 Score: _____
Course/Year: BSND II-A Instructor: Ms. Lim
Activity 1: MENU PLANNING
Module Two
Name of the restaurant / fast food: Kuya J Restaurant
Type of menu: Static Menu
Do they offer a la carte, semi a la carte, table d’hote or a combination? A LA CARTE
Name: Marvin Dionel S. Bathan Date: September 26, 2022 Score: _____
Course/Year: BSND II-A Instructor: Ms. Lim
Activity 2: RECIPE STANDARDIZATION
Module Two
Recipe: Sinigang na Hipon (Shrimp in Sour Soup) Date: September 26, 2022
Total Yield: 7 Cooking Time: 30mins
Portion Size: 1 cup
No. of Servings: 6 Servings
Ingredients Household Measure Weight/Volume
Water 6 cup 48 fl. oz.
Shrimps 1 lb 1 lb
Plum Tomatoes 3 pcs (quartered) 12 (quartered)
Onions 2 chopped 2 (chopped)
White Radish 1 sliced 1 (sliced)
Green Chile Peppers 2 pcs 2 (pcs)
Okra 6 pcs 6 (pcs)
Tamarind Juice 1 – ½ cups 0.24 liter
Fish Sauce 2 Tablespoon 1 fl. oz.
Spinach or Kangkong 1 pack or 1-2 bunches 1-2 (bunches)
Preparation Procedure:
In a large pan, bring the water to a simmer (almost boiling).
Add the tomatoes, onions and sliced radishes and cook until the latter are tender-crisp
(half-cooked).
Add the green chili peppers, okra, and tamarind juice and continue to cook for another
3 minutes.
Add the shrimp and season with salt or fish sauce, to taste.
Cook for another 4-5 minutes or until shrimps are cooked and veggies are all tender.
Check the seasoning at this point – add more souring agent, fish sauce or even water,
if necessary – whatever your taste buds tell you!
Turn off the heat.
Stir in the Kangkong or spinach and then cover and let it wilt and cook for a couple of
minutes. The steam from the hot soup should cook it quick.
Ladle into bowls and enjoy immediately!
Serve with Rice.
REFERENCES
The Poor Dad Co. (2021, April 22). Kuya j restaurant. The Poor Dad. Retrieved September 26,
2022, from https://thepoordad.com/kuya-j-restaurant/
Lim, A. R., & Mallion, S. (n.d.). Familiarization with menu planning, standardization of recipe
and costing. Goodle Classroom. Retrieved September 26, 2022, from
https://classroom.google.com/c/NTM4MDM0MjY2ODk0/m/NTQ4NDUyNTk1NTk0/de
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UNDERSTANDING DIRECTED ASSESS
Name: Marvin Dionel S. Bathan Date: September 26, 2022 Score: _____
Course/Year: BSND II-A Instructor: Ms. Lim
A. Use extra sheets(s) of short paper for the following.
1. Make a sample static menu for your own fast-food chain. Include pictures or décor
to make it appealing to consumers.
2. Make a sample cycle menu for Los Banos Doctors Hospital that is good for 1
1ST WEEK MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Champorado Ham and Cheese Lugaw Pork Tocino Oatmeal Pan Amerikano
Tortang Talong
BREAKFAST Fried Tuyo Pan Amerikano Hard Boiled Egg Fried Egg Pandesal Jam
Steamed Rice
Pandesal Hot Chocolate Orange Juice Steamed Rice Mango Juice Milk
Fried Tilapia Pork Humba
Fried Chicken Pork Menudo Fish Fillet
Beef Broccoli Chicken Tinola Ginisang Ginisang
Chopsuey Sayote Guisado Miswa with Patola
LUNCH Steamed Rice Steamed Rice Monggo Kalabasa with Sitaw
Steamed Rice Steamed Rice Steamed Rice
Sliced Watermelon Banana Steamed Rice Steamed Rice
Banana Banana Biscuit
Melon Jelly Ace
Adobong Kangkong Adobong Kangkong Pininyahang
Pork Sinigang Bangus in Tausi Lomi Soy Spaghetti with
Fried Tofu Fried Tofu Manok
DINNER Steamed Rice Steamed Rice Garlic Chicken Meatballs
Steamed Rice Steamed Rice Steamed Rice
Jelly Ace Sliced Mango Pastillas Grape Juice
Banana Banana Banana
2ND WEEK MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Pan Amerikano Oatmeal Ham and Cheese Lugaw Pork Tocino Champorado
Tortang Talong
BREAKFAST Jam Pandesal Pan Amerikano Hard Boiled Egg Fried Egg Fried Tuyo
Steamed Rice
Milk Mango Juice Hot Chocolate Orange Juice Steamed Rice Pandesal
Fried Tilapia Pork Humba
Fish Fillet Pork Menudo Fried Chicken
Ginisang Chicken Tinola Beef Broccoli Ginisang
Miswa with Patola Sayote Guisado Chopsuey
LUNCH Monggo Steamed Rice Steamed Rice Kalabasa with Sitaw
Steamed Rice Steamed Rice Steamed Rice
Steamed Rice Banana Sliced Watermelon Steamed Rice
Biscuit Banana Banana
Melon Jelly Ace
Adobong Kangkong Pininyahang Adobong Kangkong
Spaghetti with Pork Sinigang Bangus in Tausi Lomi Soy
Fried Tofu Manok Fried Tofu
DINNER Meatballs Steamed Rice Steamed Rice Garlic Chicken
Steamed Rice Steamed Rice Steamed Rice
Grape Juice Jelly Ace Sliced Mango Pastillas
Banana Banana Banana
3RD WEEK MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Pancakes Totong Sticky Rice Scrambled Eggs Lugaw Pork Tocino Champorado
Tortang Talong
BREAKFAST Bacon Raspberry Pandesal Hard Boiled Egg Fried Tuyo Milk
Steamed Rice
Pears Mango Juice Hot Chocolate Orange Juice Steamed Rice Pandesal
Pork Humba
Fried Chicken Pork Menudo Fish Fillet
Fried Tilapia Laswa Beef Broccoli Ginisang
Chopsuey Sayote Guisado Miswa with Patola
LUNCH Steamed Rice Steamed Rice Steamed Rice Kalabasa with Sitaw
Steamed Rice Steamed Rice Steamed Rice
Melon Banana Sliced Watermelon Steamed Rice
Banana Banana Biscuit
Jelly Ace
Adobong Kangkong Adobong Manok
Sarsiadong Tilapia Carbonnara with Pork Sinigang Paksiw na Bangus Pansit sa Bihon
Fried Tofu Fried Tofu
DINNER Steamed Rice Tuna Steamed Rice Steamed Rice Garlic Chicken
Steamed Rice Steamed Rice
Banana Grape Juice Buko Pandan Sliced Mango Pastillas
Banana Sliced Papaya
4TH WEEK MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Lomi Scrambled Eggs Pancakes Pork Tocino Totong Sticky Rice Champorado
Tortang Talong
BREAKFAST Hard Boiled Egg Pandesal Bacon Fried Tuyo Raspberry Milk
Steamed Rice
Orange Juice Hot Chocolate Pears Steamed Rice Mango Juice Pandesal
Pork Humba
Pork Menudo Fried Chicken
Kaldereta Beef Broccoli Chicken Fillet Fried Tilapia Ginisang
Sayote Guisado Chopsuey
LUNCH Steamed Rice Steamed Rice Steamed Rice Steamed Rice Kalabasa with Sitaw
Steamed Rice Steamed Rice
Banana Sliced Watermelon Biscuit Melon Steamed Rice
Banana Banana
Jelly Ace
Adobong Manok Adobong Kangkong
Pork Sinigang Paksiw na Bangus Carbonnara with Pansit sa Bihon Sarsiadong Tilapia
Fried Tofu Fried Tofu
DINNER Steamed Rice Steamed Rice Tuna Garlic Chicken Steamed Rice
Steamed Rice Steamed Rice
Buko Pandan Sliced Mango Grape Juice Pastillas Banana
Sliced Papaya Banana
B. In your own word, what is menu evaluation?
Menu evaluation offers a way for preserving or rejecting chosen menu items.
C. In your own word, what is standardized recipe?
A standardized recipe is a set of written instructions used to produce a specific quantity
and quality of food for a particular location consistently.
D. Computation (Show your complete computations, you may use additional paper)
1. Covert total yield
Given:
Recipe: Cream of mushroom soup
Original yield: 6 cups
Needed: ¾ cups
a) Compute for the Conversion Factor
b) Fill up the spaces below
Ingredients Old Quantity Conversion New Quantity
Factor
Fresh 8 ounces 0.125 1
mushrooms,
chopped
Onions, chopped 2 Tablespoons 0.125 ¼
Garlic, minced 1 Tablespoons 0.125 1/8
Butter 2 Tablespoons 0.125 ¼
Flour 3 Tablespoons 0.125 3/8
Chicken broth 2 cups 0.125 ¼
Evaporated Milk 1 cup 0.125 1/8
Salt ½ tsp. 0.125 1/16
Pepper ½ tsp. 0.125 1/16
2. What is the Edible Portion (E.P.) cost of the sweet potato if the cost of 25 lb.
bag is Php6.50 and the yield factor is 78%?
EP = AP x yield
AP = EP / yield
AP = 25 pounds EP weight / 0.78 yield
AP = 32.05 pounds of sweet potato
EP cost = AP cost / yield
EP cost = Php6.50 AP cost of the sweet potato / 0.78 yield
EP cost = Php8.33 cost of the edible portion of the sweet potato
