Definition of Terms

Paper Terms
1. Fast Food- budget meals offered by chains with convenience as the main selling point
2. Cuisine- Style of cooking from different locations usually separated per country
3. Palate- Personal preference
4. Compensation Employee salary
5. Demand potential market for the service
6. Supply expected market share for services provided
7. Human Requirements employees to be needed by the business
8. Return on Capital Capital to be recovered through business operations in a selected
time span
9. Carinderia small establishments that serve home-cooked meals on a budget
10. Banana leaf a type of leaf best known in Filipino cuisine as wrapper for local snacks
11. Profitability the business ability to earn a profit through operations
12. Ambiance the atmosphere of the establishment
13. Aesthetic the design and look of the establishment
14. Appetizer- a light meal served at the beginning of a full course meal to prepare the
customer for the main course
15. Main Course a meal prepared and made to satisfy the tastes of the diner and is the
heaviest part of a full-course meal
16. Dessert served after the main course to close the full-course meal and is usually
comprised of sweets such as ice cream and halo-halo
17. Full-course A meal primarily comprised of an appetizer, the main course, and dessert
18. Capacity expected level of output of the business in relation to the given capitalization
19. Competition establishments other than the subject which provide similar products and
services
20. Amenities other facilities provided for the convenience of the customers

Operational Terms

A. Menu with description

1. Filipino Grilled Chicken Adobo
Chicken adobo is a classic dish in the Philippines. The basic gist of the Filipino dish is
meat stewed in vinegar and soy sauce with crushed garlic and peppercorns.

2. Tofu Sisig
 Tofu Sisig is a dish composed of deep fried tofu cubes, chopped chili peppers, snd
onion. It is a healthier alternative to traditional pork sisig because it does not use any
meat and greasy ingredients
3. Bulalo
Bulalo is considered as one of the most favorite main dish in the Philippines . A beef
soup comprised of shank with bone marrow still inside the bone.
4. Kare kare
Kare kare is a traditional Filipino stew complimented with a thick savory peanut sauce.
Traditionally, palayok (clay cooking pot) is used to cook this dish and also used as
the serving pot.
5. Beef Kaldereta
Beef Kaldereta is a meat dish using chevon beef combined with potatoes, carrots,
tomato sauce, and liver spread or liver paste. It is also considered as the Philippines top
beef stew.
6. Crispy Pata
A famous Filipino pork dish that uses a whole pigs leg, eaten along with pickled green
papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and
chopped onions.
7. Pork Sinigang
Sinigang is a sour clear broth soup with vegetables and taro.
8. Pork Bicol Express
Bicol Express is a spicy Filipino stew made from long chilis, coconut milk, shrimp
paste or stockfish, onion, pork, and garlic.

9. Sinampalukang Manok
A chicken cooked ala-Sinigang but uses young tamarin leaves along with the tamarind
pulp to sour the broth.
10. Pininyanang Manok
Chicken slices to be marinated in pineapple juice then stewed with pineapple chunks.
Carrots, bell pepper, and milk also make-up the dish.
11. Lumpiang Sariwa
 Lumpiang sariwa or Fresh Spring Roll is a Filipino vegetable dish composed of
different vegetables with a soft (unfried) wrapper garnished with sweet sauce and
crushed peanuts.
12. Laing
Laing or Natong is a spicy dish that is coconut milk (or cream) based with dried taro
leaves.
13. Relyenong Alimango
Relyenong Alimango is stuffed mud crabs with crab meat, eggs, vegetables, and spices.
14. Nilasing na Hipon
Nilasing na Hipon is battered fried shrimps and marinated with Worcestershire Sauce,
red chili, salt with a mixture of alcoholic beverage like gin or beer.
15. Yema Cake
A simple chiffon cake that has yema on top that serves as the icing. The icing used in
it is made from butter with a minimal amount of milk that makes it more flavorful.
16. Pinoy Fruit Salad in a Coconut Shell
Tropical fruity salad served in a coconut shell

17. Ube Leche Flan

The famous egg custard of the Philippines combined with the creamiest ube halaya
18. Halo-halo combined with Carabaos milk
Popular Filipino dessert with mixtures of shaved ice and carabaos milk to which are
added various ingredients such as boiled sweet beans, coconut, sago, gulaman, tubers
and fruits.
19. Mixed Nuts
Salted roasted mixed nuts composed of nuts, pecans, almonds, filberts and cashews.

20. Sweetcorn Soup

Soup made of corn cut from cobs, water, butter, some flour, an egg, with salt, and
pepper for seasoning.
21. Calamari Salad
 A light refreshing seafood salad made with squid, celery, onion, roasted peppers and
garlic.
22. Sliced Baguette with Kesong Puti Gratin with
A simple and savory topping is made with a favorite Filipino cheese, kesong puti.
23. Hot Cocoa
A heated beverage consisting of shaved chocolate, melted chocolate, or cocoa powder,
heated mil or water, and usually a sweetener,
24. Batangas Kapeng Barako
A coffee varietal grown in the Philippines, with its rich and intense taste, it lives up to
its name, as barako means strong or tough. It is best served black with brown sugar
or honey as sweeteners.
25. Honey Calamansi Iced Tea
A drink made out of tea infused with calamansi and honey then served with lots of ice.
26. Pineapple Soda
Fresh pineapple juice combined with lemon soda and mint leaves for the additional
taste.
B. Cooking Processes
a. Boiling

Boiling is a moist-heat cooking method that uses convection to transfer heat

from a hot (approximately 212*F) liquid to the food submerged in it; the
turbulent waters and higher temperatures cook foods more quickly than do
poaching or simmering. Most boiled meats are actually simmered. Even hard-
boiled eggs are really only simmered. Starches such as pasta and potatoes are
among the only types of foods that are truly boiled.
Procedure:
Bring appropriate amount of liquid to a boil over high heat.
Add the food to be boiled to the rapidly boiling water. Bring the liquid back
to a boil and adjust the temperature to maintain a boil.
Cook until done.
Serve the boiled food immediately.

b. Frying

Frying is a cooking method that uses convection to transfer heat to a food

submerged in hot fat; foods to be deep fried are usually first coated in batter or
breading. This preserves moisture and prevents the food from absorbing
excessive quantities of fat. Foods deep-fried should be uniform size and shape.
Procedure:
Cut, trim or otherwise prepare the food to be deep-fried. Bread or batter it, as
desired.
Heat the oil or fat to the desired temperature (between 325*F -375*F).
Carefully place the food in the hot fat.
Deep-fry the food until done. Doneness is usually determined by timing,
surface color or sampling.
Remove food from the deep fryer, allow the excess fat to drain off.
Transfer the food to a pan lined with absorbent paper.

c. Grilling

Grilling although similar to broiling, grilling uses heat source located

beneath the cooking surface. Grilled foods are often identified by crosshatch
 markings.
Procedure:
Heat the grill.
Cut, trim or otherwise prepare the food to be broiled. Marinate, rub, or season
it as desired. Brush food lightly with oil to keep it from sticking to grate.
Place food on the grill, presentation side down. Rotate the food 90 degrees to
produce the attractive crosshatch marks.
Cook food the desired doneness while developing the proper surface color.
Doneness is determined by touch, internal temperature or specific visual cues (for
example, clear juices running from poultry).
Flip onto serving plate, presentation side up, to expose the crosshatch marks.

d. Marinating
The process of soaking foods in a seasoned, often acidic, liquid before cooking.

e. Saut

Sauting uses conduction to transfer heat from a hot saut pan to food with
the aid of a small amount of hot fat. To saut food properly, begin by heating
saut pan on the stove top, then add a small amount of fat. The fat should just
cover the bottom of the pan. Heat the fat to the point where it just begins to
smoke. The food to be cooked should be as dry as possible when added to the pan
to promote browning and to prevent excessive spattering. The heat should be
adjusted so that the food cooks thoroughly; it should not be so hot that the
outside of the food burns before the inside is cooked.
Procedure:
Cut, pound or otherwise prepare the food to be sauted. Season and dredge it
flour.
Heat the saut pan and then add enough fat (typically, oil or clarified butter)
to just cover the pans bottom.
Add the food to the saut pan in a single layer, presentation side down. Do
 not crowd the pan.
Adjust the temperature so that the foods exterior browns properly without
burning and the interior cooks.
Turn or toss the food as needed.
Cook until done. Doneness is usually determined by timing or touch.

f. Simmering

Simmering is often associated with foods that need to be tenderized

through a long, slow, moist cooking, such as less tender cuts of meat. The food is
submerged in a liquid held at temperatures between 185*f-205*F. As with
poaching the liquid used for the simmering has a great effect on the foods flavor.
Procedure:
Cut, trim or otherwise prepare the food to be simmered.
Bring adequate amount of cooking liquid to the appropriate temperature. The
liquid should cover the food.
Add the food to the simmering liquid.
Maintaining the proper cooking temperature throughout the process simmer
the food to the desired doneness.
Remove the food from the simmering liquid.

g. Stir-fry

Stir-frying is a Chinese cooking technique that is done over high heat and with a
small amount of oil. Vegetables and proteins are tossed together in a wok, which is a
round-bottomed pan, shaped like a bowl. The bottom of the wok gets the highest
temperature, and the ingredients that call for lower heat can be pushed up the sides of
the wok. The high sides also allow the ingredients to be stirred quickly without spilling
over.
Procedure:
Choose the main ingredients: proteins, aromatics and vegetables
Prepare ingredients into prep bowls so it can be easily tossed into the wok
 Make Stir-fry sauce by mixing all the sauce ingredients together in a bowl.
Cook the proteins and vegetables separately
Garnish the stir-fry

h. Skimming

Skimming is removing scum, fat or other impurities from the surface of a liquid,
such as stock or jam, while it is cooking. A slotted spoon is generally used to remove
solid impurities, while an unslotted spoon would be used to remove liquids such as fat.
Skimming is for aesthetic purposes. The scum is denatured protein, mostly comprising
the same proteins that make up egg whites. It is harmless and flavorless, but visually
unappealing. Eventually, the foam will break up into microscopic particles and disperse
into your stock, leaving it grayish and cloudy.