Schools Division Office

QUIRINO HIGH SCHOOL

Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

Name: Kenneth Mark H. Songduan

Subject: Commercial Cooking
Teacher: Princess F. Aranda

LESSON 17: SELECTING, PREPARING AND SERVING

SPECIALTY CUISINES (SSC)

I. OJECTIVES:
Plan a specialized cuisine
1.1 - Identify types of specialized cuisines.
1.2 - Consider seasonality and general availability of ingredients
when developing menus and choosing menu items.
1.3 - Price menu items to achieve satisfactory profits levels and
satisfy enterprise requirements.
1.4 - Plan a decor and setting according to specialized cuisine,
cultural considerations and enterprise focus.

II. INTRODUCTION :
Countries all around the world have different cultures and traditions;
they all serve their own signature or traditional dishes, may it be breakfast,
lunch, or dinner. Therefore, it is essential for chefs all around the country to
become familiar with and understand the special dishes and cuisines that are
served in all corners of the world. A specialty food is a food that is typically
considered a "unique and high-value food item made in small quantities from
high-quality ingredients" or ingredients that are only acquired locally. (Trivia)
Chili peppers are commonly used in specialty cuisines such as Chinese,
Mexican, Thai, and Indian. Did you know capsaicinoids are responsible for
the spice? Capsaicinoids are a class of chemicals responsible for the fiery,
pungent flavor of hot chili peppers.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

III. CONTENT:

Topic: 1. Types of specialized cuisines

This topic will discuss the different types of specialized cuisines. There
are five different types of specialized cuisines.

1. Ethnic cuisine - These foods are typically associated with a specific

cultural or regional cuisine. The definition of “ethnic food” depends on the
geographic and cultural context in which the cuisine is found. Ethnic food
is defined as cuisine that originated in a certain ethnic group or nation and
is culturally acceptable to customers outside of that group. It includes
samples of Greek, Indian, Italian, Thai, and Korean cuisine. Ethnic food is
cuisine that derives from a certain ethnic group or nation and contains
locally sourced vegetables and/or animal products.

2. Classical Cuisine - Grande cuisine, or classical cuisine of France, where

it originated, evolved from its beginnings in the 16th century to its fullest
flowering in the lavish banquets of the 19th century. The cuisine has
richness, suavity, balance, and elegant presentation, and that's how it
became Grande or Classical Cuisine. Grande cuisine aims for a mellow
harmony and an appearance of artfulness and order. (Trivia) In classical
French cuisine, the process of making a perfect stock, or "fond," is deeply
rooted in science. One of the key principles is the Maillard reaction, which
occurs when proteins and sugars in the ingredients (like bones and
vegetables) are subjected to heat.

3. Contemporary Cuisine - New American cuisine, also known as Modern

American cuisine or Contemporary American cuisine, is the wave of
modernized cooking predominantly served at upscale fine dining
restaurants in the United States, originating in the 1980s. Contemporary
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
cuisine, also known as contemporary food or modern cuisine, is a current
culinary movement that encompasses many diverse culinary styles and
mixes old and new cooking methods, ingredients, and flavors with modern
trends established by many civilizations throughout the world.

4. National or Regional Cuisine - Regional cuisine is based on a certain

national, state, or local region. Regional cuisines can change depending
on food availability and commerce, climate, culinary traditions and
practices, and cultural variations. Cuisines are as diverse as the countries
and populations within them. Food preferences, meal varieties, and even
the manner in which food is normally presented are all impacted by
elements such as the area's history, climate, and geography.

5. Vegetarian Cuisine - Vegetarian cuisine is food that corresponds to

vegetarian ideals by excluding meat and animal tissue
components. Vegetarian food excludes meat and is made entirely of
vegetables, fruits, grains, nuts, and, sometimes, eggs or dairy products.
Pan con tomate (Catalan tomato bread), Koshary, Falafel, and
Spanakopita are examples of vegan foods

Topic: 2. Factors to Consider when Developing and Choosing

Menu Items for Specialized Cuisine.

One of the most difficult tasks for a new or established restaurant is

menu planning—creating a new one or modifying an existing one. Your menu
is designed to draw people in and provide significance to the whole
experience. Furthermore, arranging your restaurant's menu for the day ahead
of time impacts back-of-house operations. When done correctly, a meal plan
may help decrease food waste, improve storage efficiency, and save
expenses.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
For restaurants that provide a variety of foods, it might be difficult to create a
list that appears promising enough to be displayed as a menu. Understanding
the foundations of menu design may help your company stand out.

The importance of Menu Planning

Menu planning is a critical step in any restaurant operation. Planning

ahead of time will assist the business in a variety of ways, including procuring
the proper products on time and optimizing kitchen operations.

Here’s what you need to consider:

 Your guests
 Production and service capabilities
 Availability of ingredients
 Food cost

1. Your guests
First of all the consideration when menu planning is understanding your
guests. Having a clear ideal customer or target customer profile will determine
what kind of menu will be appealing to them. One approach to get started is to
identify their 5Ws: who they are, why they eat out, what sort of food they
enjoy, when they eat, and where they prefer to dine. Understand their
qualities and possible concerns, such as medical conditions, dietary
requirements, and religious limitations.

2. Production and service capabilities

There are several things to consider when assessing your company's
production and service capabilities. What tools and equipment can fit in the
institution given its size, notably the kitchen and service area?
Consider whether you have enough tools and equipment for preparation and
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
servicing. Do they match the standards for the items you intend to offer on the
menu? If so, calculate how much food may be served during service time.

3. Availability of Ingredients
Consider the availability of ingredients and the recipes that can be
developed:

 Market location: Where will your restaurant be located? What ingredients

are accessible at that location?
 Ingredient seasonality: What are the seasonal ingredients in your area?
Can you create unique recipes with these seasonal ingredients? Also,
utilize ingredients that are in season all year to create recipes that will be
on the menu for a long time.
 Costs: How much do ingredients cost in your area? What is the pricing
range from supplier to supplier? Will it be easier to find neighboring
suppliers from another location?
Sourcing ingredients locally means it’s easier to ensure fresh and
consistently good ingredients.

Menu Planning is Key to Keep

Menu planning requires careful consideration of several critical
elements. Your menu becomes the focal point of your eatery. It will be the first
thing your customers remember and the motivator that keeps them coming
back. So give it a lot of consideration and analyze all of the aspects to ensure
a successful execution. When the menu is well-planned, it will be easier to
streamline operations and manage your restaurant company more efficiently.
Next, find out what it takes to create a balanced and accurate menu.
Alternatively, check at the other meal planning modules.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

SEASONAL AVAILABILITY
Locally available seasonal products are often the most cost effective
ingredients to use when meals or menus are being designed. Some parts of
the world experience quite distinct seasons and others have a similar weather
pattern all year round.

Plants and animals require specific conditions to thrive and so foods

are available in abundance when these conditions are ideal.

The climate is most likely to impact on the types of foods that are
available from your suppliers.

Topic 3: Pricing specialized cuisine.

The menu is a major driving factor in pulling people in the door, and
they want to pay for the quality and quantity they are receiving.
The menu prices have a direct impact on your restaurant's profitability, and
following guidelines can help you make the most of your pricing selections.

Here are some examples of Menu Pricing Methods:

 Competitive pricing entails monitoring your rivals' prices and pricing your
menu items in accordance with their practices. Depending on the sort of
restaurant, you can price your menu the same as your rivals, lower, or
more.
If you want to attract more price-sensitive consumers, you should cut your
pricing. If you are direct rivals and target the same market niche, you
would want to charge the same price.
 Charm pricing includes finishing prices with specific numerals, often 9,
95, or 99. For example, price a dish at $9.99 rather than $10. This strategy
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
gives the impression that the price is much cheaper than it actually is,
increasing the likelihood that people would order the item.
 Decoy Effect This strategy adds a third option to steer clients towards a
certain decision. For example, if you have two pizza sizes, offering a larger
size at a somewhat higher price might make the smaller size appear more
fair and encourage people to choose it.
 Anchor Pricing involves presenting a higher-priced item next to the item
you want to sell. This makes the second item seem more affordable in
comparison. For restaurants, placing a premium dish with a higher price
next to a slightly lower-priced specialty can make the latter appear as a
good value, encouraging customers to choose it.

HOW TO DETERMINE YOUR TARGET MENU PRICES

Step 1: Understand your restaurant's key expenses.

Understanding your costs, particularly your restaurant prime prices, is
critical when determining menu pricing objectives.
Your prime costs are the sum of your cost of goods sold and your labor
expenses. The combination of the two is referred to as your controlled
restaurant expenses. These are the costs that you can actively control from
day to day, week to week, and so on.

Step 2: Conduct recipe costing

You can compute your prime costs and then stop there. You'd still be
better off not knowing them, but you should discover how much your
restaurant's recipes cost. To calculate your recipe expenses, first standardize
your recipes. From there, you have to consistently adjust for changing prices
by capturing product price fluctuations. It's one thing to be aware that your
food expenditures are rising, but wouldn't it be more useful to know
specifically which items are contributing to the increase?
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

Step 3: Calculate the plate cost

After you've calculated the cost of your recipe, the next logical inquiry is
how much a plate of food costs. Your plate expenses are simply the sum of
your recipe prices and raw components, divided by portion size.
Calculating these expenses allows you to regulate your profitability.

Step 4: Determine your targeted food cost percentage

Targeted food cost can also be known as the maximum allowable food
cost percentage (MFC). This is the forecasted food cost percentage that you
cannot go over if you want to remain profitable.

Step 5: Determine your targeted menu price

The final step is a simple calculation. Take your plate cost and divide it
by your targeted food cost to get a targeted menu price for your item.

Topic 4 : Decorations and Setting Specialized Cuisines

Your company or restaurant's décor and atmosphere should adhere to
a certain idea. Your idea should contain the sort of restaurant you intend to
create, the cuisine you will serve, and the service style you will employ. The
inside of your restaurant should also be consistent with your idea.

The following are the things you should consider in planning a decor and
setting specialized cuisine :
● Furnishing and Fitting
● Color Schemes
● Lightings
● Decorations
● Live or Music
● Display of Artwork
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

Plan your Space and Layout.

Your new restaurant's plan design consists of two parts: the front of the
home and the back of the house. Every place has certain needs of its own. If
you want help, you could choose to collaborate with an industry specialist to
develop a unique design plan that satisfies your requirements.

Consider the following while creating the arrangement of your dining room:

 Seating Capacity Your dining room's seating capacity is determined by

local restrictions. Depending on the size of your facility and the number of
exits, you have to satisfy criteria for square footage per client.

 Dining Room Furnishings Select restaurant chairs that complement your

design. While selecting the design and form of your restaurant's furniture,
take seating capacity and comfort level into account.

 Ambiance and Décor You may improve the atmosphere of your

restaurant by using lighting and décor.

 Cleanability Materials for wall fixtures and flooring should be simple to

clean and sanitize. For a dining area, carpeting is a bad idea since it
collects spills and scents. Additionally smelling and expensive to clean on
a regular basis are fabric curtains and window coverings.

Schemes of Color.

The colors you choose to design your foodservice business greatly

affect the length of time and emotions that patrons experience there.
Colors may improve customer satisfaction, stimulate appetites, speed up table
turnover, and provide the illusion of greater space in your dining area.
However, they may also work against you with your patrons, so it's critical to
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
know how the colors you choose for your restaurant's interior design impact
its overall message. To do this, you must first comprehend the psychology of
color and then discover how complimentary and aesthetically acceptable color
combinations work together.

These are the color schemes:

1. Light Color Palette

Colors: Beige, White, Pale yellow, Light gray
A smaller space may be made to appear larger by using a light color scheme.
Light hues are also a great choice for upmarket bistros and restaurants since
they provide a calm and unhurried environment. However, this color scheme
isn't the best for businesses that aim for a high turnover rate because it's so
laid-back and cozy.

2. Dark Color Palette

Colors: Crimson, Brown, Purple, Navy, Dark green
For certain pubs, hip eateries, and charming bistros, a dark color palette
works great for creating small, romantic spaces. However, using an excessive
amount of dark hues or really dark tones might make your room appear small
and confining.

3. Warm Color Palette

Colors: Yellow, Terracotta, Orange, Gold
Warm colors offer a great deal of visual stimulation to your guests since they
are vivid and interesting. However, after time, these vivid hues may start to
irritate due to their brightness. Warm color schemes are great for high-volume
companies like fast food restaurants, buffets, and quick casual restaurants
since they help to enhance turnover rates. However, you don't want to go
overboard because warm color palettes may be very overpowering.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
4. Earthy Color Palette
Colors: Brown, Olive green, Beige, Umber, Dark orange
This color scheme, which has a lot of browns and greens along with some
neutral hues, is meant to mimic hues that are frequently seen in nature. In
cafés and other laid-back settings, an earthy color palette works well. You
may also discover this color scheme at a lot of hip restaurants because it has
been more and more fashionable recently. Furthermore, color schemes that
heavily emphasize brown and green are great options for businesses that
promote healthy cuisine.

5. Pastel Color Palette

Colors: Sky blue, Pink, Light yellow, Lavender
The pastel color scheme is very gentle and light, and it is most frequently
utilized in bistros, cafés, and informal dining establishments. However,
because to their extreme lightness, these hues have an almost neutral tone
that goes well with a variety of interior design styles. The 1980s saw a huge
resurgence of this color scheme at hip eateries and bistros located in the
nation's largest cities.

Lightings
An important factor in every restaurant's success is its lighting. It not
only makes the eating area more inviting and cozy for patrons, but it also
improves the entire dining experience. Proper lighting can create the ideal
ambiance, showcase the restaurant's distinctive characteristics and designs,
and make food and beverages look more enticing.

Ambient, task, accent, and table lighting are the four primary categories
of lighting. Each kind has a distinct function and may be accomplished with
various lighting components. We go over each type's characteristics and
purpose below.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
 Ambient This kind of lighting, sometimes referred to as general lighting,
serves as the primary source of light in an area. Either natural light or
electric overhead fixtures can be used.
 Task Lighting allows your customers and staff members to perform
functions that may need a more concentrated light source, like reading a
menu or cooking.
 Accent Lighting Your room will have more character with this kind of
lighting. You build focus points with it all over your front-of-house space.
 Table Lighting For a cozy and private eating experience, the lighting at
the dining tables must be just right. Above each table, pendant lights or
chandeliers can offer ambient and task lighting, while table lamps make
sure that patrons can comfortably.

Different kinds of lighting levels can be use in order to set your restaurant’s
mood. This mean the customer can either be drawn into your restaurant or to
put on their mood.

Decorations
Inside design or decoration is a crucial part of the restaurant business.
It is essential to drawing patrons in, making their meal more enjoyable, and
eventually boosting the restaurant's general success. A restaurant's interior
design need to represent the food, atmosphere, and style of the
establishment.

Music
A simple and affordable method of setting the tone and developing a
relationship with your target audience is through music. Aside from lighting,
music can also help your establishment set the mood of customers based on
the right soundtrack.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

Tips on Creating a Perfect Music Playlists for your Restaurant

When it comes to creating a memorable dining experience, every detail

matters, including the background music (BGM). The right BGM can set the
mood, enhance the ambiance, and leave a lasting impression on your
customers.

● Align it with your trademark. The most crucial element in making a

successful restaurant playlist is this.

● Create a lengthy playlist or refresh it regularly. Both returning visitors and

staff will like the variation.

● Maintain a lively tone. Not all songs that fit the vibe you're going for have to
sound the same. Change the band, pace, and genre.

● Adjust your music according to the hour of the day. Make many playlists or
segment your music based on varying energy levels.

● Breakfast: A soothing, uplifting tune

Lunch and brunch - A little more upbeat music
Happy Hour: Upbeat tunes
Dinner: A vibrant blend
Late Evening: Becoming more optimistic. Play music at a reasonable volume.
It's too loud if you or your visitors have to raise your voices to be heard.
Additionally, you may download an app to gauge decibel (dB) levels. It is
important to keep conversation and music levels together around 70 or 80 dB
to avoid visitor hearing impairments. Over time, it may also result in hearing
loss.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025

Display artwork
The kind of art that is shown need to be related to the restaurant's
notion of culture and food.

IV. ACTIVITY:
Directions: Choose the correct answer in the box.

Anchoring Pricing Ethnic Cuisine Light Color Palette

Regional Cuisine Dark Color Palette Accent Lighting
Contemporary Cuisine Lighting
Classical Cuisine Ambient

1. In pricing specialized cuisine what strategy involves presenting a higher-

priced item next to the item you want to sell.
2, These foods are typically associated with a specific cultural or regional
cuisine.
3, It is a Cuisine that originated from France.
4. For certain pubs, hip eateries, and charming bistros.
5. It is important to have a proper _____ to set your establishments mood.

V. REFERENCES:
Basiony, N. (2024, July 17). Contemporary cuisine: evolution, characteristics
and trends. Amazing Food and Drink.
https://amazingfoodanddrink.com/contemporary-cuisine/#:~:text=Contemporar
y%20cuisine%2C%20which%20is%20also,the%20cultures%20of%20the
%20world.
 Schools Division Office
QUIRINO HIGH SCHOOL
Technology and Livelihood Education Department
Molave Street, Project 3, Quezon City
S/Y 2024-2025
What is Regional Cuisine | IGI Global.
(n.d.). https://www.igi-global.com/dictionary/regional-cuisine/39204#:~:text=A
%20cuisine%20based%20upon%20national,and%20practices%2C%20and
%20cultural%20differences.

Crapnell, R. D., & Banks, C. E. (2021). Electroanalytical overview: the

pungency of chile and chilli products determined via the sensing of
capsaicinoids. The Analyst, 146(9), 2769–2783.
https://doi.org/10.1039/d1an00086a

Myhrvold, N. (1998, July 20). Grande cuisine | French Gastronomy, Fine

Dining & Recipes. Encyclopedia Britannica.
https://www.britannica.com/topic/grande-cuisine

Staff, T. T. (2023, January 24). What is “Ethnic” food? Tasting Table.

https://www.tastingtable.com/694306/ethnic-cuisine-food-media/