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LM Cookery G10
LM Cookery G10
TABLE OF CONTENTS
Page
Cover Page
Table of Contents
Introduction....
Content Standard and Performance Standard
Objectives..
Program Requirements
Learning Episodes
How to Use the Module
Diagnostic Assessment
Personal Entrepreneurial Competencies (PECs)..
Environment and Market (EM)
4
5
5
5
6
7
8
13
27
Quarter I
Egg, Cereal, and Starch Dishes
Overview..
Objectives
Pre-Test 1
49
49
49
Lesson 1
Prepare Egg Dishes
LO 1 Perform Miseen Place..
LO 2 Prepare and Cook egg Dishes.
LO 3 Present Egg dishes.
LO 4 Storing Egg Dishes.
Lesson 2
Prepare Cereals and Starch Dishes
LO 1 Perform Miseen Place...
LO 2 Prepare Starch and Cereal Dishes
LO 3 Present Starch and Cereal Dishes
LO 4 Store Starch and Cereal Dishes
Enhancement Activity
Post Test 1..
53
64
85
100
103
113
124
131
135
137
Quarter II
Vegetable and Seafood Dishes
Overview . 141
Objectives 141
Pre-Test 2 141
Lesson 1
Prepare Vegetable Dishes
LO 1 Perform Mise En Place 145
LO 2 Prepare Vegetable Dishes 166
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238
238
242
255
271
284
287
297
313
320
326
329
329
329
333
340
365
375
382
LM-Cookery Grade 10
Summative Test..
Synthesis ...
Glossary
References.
Key to Correction
387
392
393
397
403
LM-Cookery Grade 10
Introduction
Technology and Livelihood Education (TLE) is one nomenclature in the
implementation of the K to 12 Basic Education Program (BEP). It is
composed of four components, namely, Agri-Fishery Arts, Home Economics,
Industrial Arts and Information and Communication Technology. In this
learning material, the focus is on a course in Home Economics Cookery.
The course provides varied and relevant activities and opportunities to
determine your understanding of the key concepts and to demonstrate core
competencies as prescribed in TESDA Training Regulation in Cookery. Thus,
it aims to provide quality service to target clients alongside of assessing
yourself as to the aspects of business that you may consider to strengthen
and become part of the food provider sector.
The world of work today presents a picture of available jobs that are
getting scarcer each year. To address this reality, the Department of
Education is stretching its available resources, prioritizing needs, and
developing sustainable programs to lead and to prepare the young minds as
future skillful chef or any related job. The department further believes that it is
in honing the skills that the learner can have an edge over other job seekers.
DepEd endeavors to equip the learners with the appropriate knowledge,
attitudes, values and skills necessary to become productive citizen of our
society.
This learners material is specifically crafted to focus on the different
activities that will assess your level in terms of skills and knowledge
necessary to get a Certificate of Competency and/or National Certification.
This learners material will surely make you a certified food provider.
LM-Cookery Grade 10
Content Standard
The learner demonstrates understanding of core concepts and theories
in cookery lessons.
Performance Standard
The learner independently demonstrates core competencies in cookery
as prescribed in the TESDA Training Regulation.
Objectives
Learners are expected to become proficient in performing skills on the
following competencies:
1. develop personal entrepreneurial skills;
2. prepare egg dishes;
3. prepare cereals and starch dishes;
4. prepare vegetables dishes;
5. prepare and cook seafood dishes;
6. prepare stocks, sauces and soups;
7. prepare poultry and game dishes; and
8. prepare and cook meat.
Program Requirements
Grade 10 students who will take Cookery course as their specialization
in Technology and Livelihood Education (TLE) Home Economics should
have successfully taken the exploratory course in Commercial Cooking in
Grade 7/8 and have successfully completed the competencies indicated in
Grade 9.
The student of this course must possess the following characteristic:
1. incline in cooking and other cooking-related activities;
2. can communicate both in oral and written;
3. physically and mentally fit;
4. with good moral character; and
5. can perform basic mathematical computation.
Learners are expected to develop their knowledge and skills in
Cookery, demonstrate mise en place, cook, present and evaluate egg, starch
and cereal, vegetable, stocks, sauces and soups, poultry and game, and
meat dishes.
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LM-Cookery Grade 10
This learners material should be taken for one school year for a total
of 160 hours. Lessons should be taken one at a time, following the correct
sequence being presented and should accomplish the assessment or
enhancement activities before proceeding to the next lesson.
Along the learning process, learners of this course are required to
complete the 25-hour industry involvement to different food services to
experience the actual workplace.
Learning Episodes
This learners material is subdivided into four (4) quarters which may
serve as the recommended scope and limit for every academic grading
period. In every quarter there are lessons that comprise the learning
outcomes.
Before exploring the core competencies of Cookery, you will be guided
on how to assess your own Personal Entrepreneurial Competencies and
Skills (PECS) and demonstrate your understanding about the Environment
and Market.
Quarter I is compose of two lessons. Lesson I is all about preparation,
cooking and presenting different kinds of egg dishes while Lesson II is on
cereals and starch dishes.
Quarter II has two lessons, the preparation of vegetable dishes and
seafood dishes. Learn the different kinds and classifications of vegetables
and seafood, cooking, plating dishes and storing food items.
Quarter III consists of lessons on preparing stocks, sauces and soups,
and poultry and game dishes.
Quarter IV covers lessons on how to prepare and cook different kinds
of meat like pork, beef, carabeef and others.
Enjoy using this learners material as your guide to become a
successful chef in the future.
LM-Cookery Grade 10
LM-Cookery Grade 10
DIAGNOSTIC ASSESSMENT
A. Multiple Choice.
Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer on your
test notebook.
1. Which of the following is the right step by step procedures in manual
dishwashing.
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash
dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and
consist of four alternating layers of thick and thin consistencies.
A. Air cell
C. Chalaza
B. Albumen
D. Yolk
3. Which of the following vitamins is found in eggs?
A. B1
C. D
B. C
D. K
4. The appearance of egg is important for consumer appeal. ON what basis
are shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
5. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg
C. Frozen egg
B. Fresh egg
D. Shelled egg
6. Which of the following raises coagulation temperature producing softer,
weaker gel when added to egg used in culinary.
A. Alkali
C. Sugar
B. Salt
D. Vinegar
7. Which kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?
A. Fried egg
C. Scrambled egg
B. Poached egg
D. Soft-boiled egg
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18. What part of the meat helps you identify the less tender cuts?
A. Bone
C. Flesh
B. Fat
D. Ligament
19. What part of the meat has the greatest amount of quality protein?
A. Bone
C. Flesh
B. Fat
D. Ligament
20. Which of the following meat cuts requires long and slow cooking
temperature?
A. Less tender
C. Tender
B. Slightly tough
D. Tough
21. Which of the following is a long bladed hatchet or a heavy knife used by
a butcher?
A. Butchers knife
C. Cleaver knife
B. Chopper knife
D. Set of slicing knife
22. Which of the cooking methods does not belong to dry heat method?
A. Baking
C. Roasting
B. Broiling
D. Stewing
23. What do you call to the cooking method when meat is cooked in steaming
liquid in which bubbles are breaking on the surface.
A. Boiling
C. Roasting
B. Broiling
D. Stewing
24. Which is an oil-acid mixture used to enhance the flavor of meat.
A. Brine solution
C. Soy sauce and vinegar
B. Marinade
D. Salt and calamansi
25. Which of the following tools is used for carving?
A. Cleaver knife
C. Slicer
B. Fork
D. Razor knife
26. To which meat cut do internal organs belong?
A. Less tender cuts
C. Tough cuts
B. Tender cuts
D. Variety cuts
27. Where should meat products be stored?
A. Crisper
C. Dry shelf
B. Cold shelf
D. Freezer
28. Which of the following is the tenderest cut of beef?
A. Chunk
C. Sirloin
B. Round cut
D. Tenderloin
29. Which will you consider first when buying meats?
A. Brand
C. Quality
B. Price
D. Round cut
30. What is your primary consideration when storing goods?
A. Expiration date
C. Quantity
B. Fragility
D. Size
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31. What do ou call to young immature pigeon of either sex with extra tender
meat?
A. Duck
C. Rooster
B. Fryer
D. Squab
32. To what part of poultry does breast meat belong?
A. Dark meat
C. Variety meat
B. Tough meat
D. White meat
33. Which of the following characteristics is a good quality of a live poultry?
A. Free from pin feathers and shows no cuts
B. Eyes are clear
C.Is heavy and the skin is watery
D.Thighs are well-developed
34. What do you call to a young chicken that is usually 9 to 12 weeks of?
A. Fryer
C. Roaster
B. Hen
D. Stag
35. How many days should a whole chicken be refrigerated?
A. 1 day
C. 2 to 4 days
B. 1 to 2 days
D. 3 to 4 days
36. How do you classify the fleshy part of chicken like breast?
A. Entrails
C. Viscera
B. Dark meat
D. White meat
37. What cookery method is used for a matured poultry?
A. Boiling
C. Roasting
B. Frying
D. Stewing
38. What cookery method is suitable for the less tender cuts?
A. Boiling
C. Roasting
B. Frying
D. Stewing
39. What is the best cooking temperature for poultry?
A. High temperature
C. Low to moderate temperature
B. Low temperature
D. Moderate temperature
40. What factor affects the poultry meats tenderness and juiciness?
A. Age
C. Cuts
B. Cookery
D. Sex
41. What is the flavor component of vegetables which gives strong flavor and
odor to some vegetables like onions, leeks, garlic, chives, cabbage, and
broccoli?
A. Flavonoids
C. Sugar
C. Glutamic acid
D. Sulfur compounds
42. What is a way of cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly.
A. Boiling
C. Braising
B. Baking
D. Sauting
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Performance Standards
The
learner
demonstrates The learner independently creates a
understanding of ones PECs in plan of action that strengthens and or
Cookery.
further develops his/her PECs in
Cookery
Quarter I
Introduction
In this module, you will learn more about entrepreneurship and the
entrepreneurial competencies related to Cookery. You will have a first-hand
experience in educational activities leading to personal assessment of your
entrepreneurial competencies and assessment of entrepreneurial
competencies of a successful chef within your area. You will also have some
activities that will align your competencies those of successful practitioners.
Moreover, this module will stimulate your mind to think about
entrepreneurship and its role in the business community, as well as in the
economic and social development.
To start with this module, let us first understand entrepreneurs and
entrepreneurship.
Entrepreneurs are people with skills and capabilities to see and
evaluate business opportunities. They are individuals that can strategically
identify products or services needed by the community and they have the
capacity to deliver these at the right time and at the right place.
Entrepreneurs are agents of economic change; they organize, manage
and assume risks of a business. Some of the good qualities of an
entrepreneur are opportunity seeker, risk taker, goal setter, excellent planner,
a confident problem solver, hardworking, persistent, and a committed worker.
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LM-Cookery Grade 10
Now that you have an idea about the knowledge and skill that you will
develop and master, take the first challenge in this module the
pre-assessment.
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LM-Cookery Grade 10
PRE-ASSESSMENT
As part of your initial activity, you will be challenged to dig deeper on
your knowledge and previous experiences on the topic. Try to diagnose or
assess what you already know about PECs by answering Task 1.
Task 1: Matching Type
Direction: Match the entrepreneurial competencies in column A with
their meaning in column B. Write the letter of the correct answer on the
space provided before each number.
A
____1. Creative
A.
____2. Profit-oriented
____3. Discipline
____4. Decision Making
____5. People Skill
B.
C.
D.
E.
____6. Planner
____7. Self-confidence
____8. Hardworking
____9. Ability to accept change
____10. Committed
F.
G.
H.
I.
J
K.
B
make a wise decision towards the set
objectives
strategic thinking and setting of goals
trust in ones ability
adoptable to change
innovative to have edge over other
competitors
solid dedication
skillful in record keeping
always stick to the plan
working diligently
effective and efficient communication
and relation to people
always looking for income
LM-Cookery Grade 10
Goals and
Targets
Learning
Activities
Ultimate Goal
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How was your experience in answering the guide questions with your
classmates? Were you able to benefit from them? What were the insights you
have realized?
This time youre going to study the different topics that will enrich your
knowledge of PECs. Read carefully all the important details about the
succeeding topic.
Know
Assessment of Personal Entrepreneurial Competencies (PECs) and Skills vis-vis a Practicing Entrepreneur or Employee in a Province
Entrepreneurial competencies refer to the important characteristics that
should be possessed by an individual in order to perform entrepreneurial
functions effectively. In this module, you will learn some of the most important
characteristics, attributes, lifestyle, skills and traits of a successful
entrepreneur in order to be successful in a chosen career.
Below are few important characteristics / traits / attributes of a good
entrepreneur:
LM-Cookery Grade 10
LM-Cookery Grade 10
Process
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LM-Cookery Grade 10
Hardworking
- Working diligently
Self-confidence
- Confidence in ones ability
Discipline
- Always stick to the plan
Committed
- Solid dedication
Ability to accept changes
- Adoptable to change
Creative
- Innovative to have edge over other
competitors
Profit-oriented
- Always looking for income
Planner
- Strategic thinking and setting of goals
People Skill
- effective and efficient communication
and relation to people
Decision Making
- make a wise decision towards the set
objectives
TOTAL
21
Strengths
Development
Areas
LM-Cookery Grade 10
Interpretation or Insights:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________.
LM-Cookery Grade 10
2. What are your special skills and characteristics that are related with
your business or job?
________________________________________________________
________________________________________________________
________________________________________________________
3. How did you solve business-related problems during the early years of
your business operation?
________________________________________________________
________________________________________________________
________________________________________________________
4. Did you follow the tips from a successful businessman or practitioner
before you engage in your business?
________________________________________________________
________________________________________________________
________________________________________________________
5. What are your best business practices that you can share with aspiring
students?
________________________________________________________
________________________________________________________
________________________________________________________
6. What are the salient characteristics, attributes, lifestyle, skills and traits
that made you successful in your business or job?
________________________________________________________
________________________________________________________
_____________________________________________________
Note: Cull the needed information from the interview to supply
answer/s to Row 1 in the table below. Meanwhile, fill out the second
row with your PECs.
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Personal
Entrepreneurial
Competencies
Characteristics
Attributes
Lifestyles
Skills
Traits
Successful
Entrepreneur in
the place
My PECs
Using the information on the table above, analyze and reflect on the
similarities and differences in your answers. Put your reflection on the
table below. Write your conclusion on the space provided.
Personal
Entrepreneurial
Competencies
Similarities
Differences
Characteristics
Attributes
Lifestyles
Skills
Traits
Conclusion:
________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
____________________________________________________________.
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LM-Cookery Grade 10
Transfer
After performing the activities on the importance of PECs, lets
determine how much you have learned. Perform Task 6 to determine how
well you have understood the lesson.
Task 6: Preparation of a Plan of Action
Directions: Using the table below and the information generated from
Task 5 (Interview), prepare an action plan that indicates how
you would align your PECs to the PECs of a successful
entrepreneur in Cookery in your place.
Objective
To align my
PECs with
the PECs of
a successful
entrepreneur
in Cookery.
Area
Activities Strategies
Characteristics
Skills
Attribute
Traits
25
Time
Frame
Expected
Outcome
LM-Cookery Grade 10
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Performance Standards
The
learner
demonstrates The learner independently creates a
understanding of environment and business vicinity map reflective of
market in Cookery in ones area.
potential market in Cookery in a
province.
Quarter I
Introduction
People who aspire to start a business need to explore the economic,
cultural and social conditions prevailing in an area. Needs and wants of the
people in a certain area that are not met may be considered as business
opportunities. Identifying the needs of the community, its resources, available
raw materials, skills, and appropriate technology can help a new entrepreneur
in seizing a business opportunity.
To be successful in any kind of business venture, potential
entrepreneurs should always look closely at the environment and market.
They should always be watchful on the existing opportunities and constraints.
The opportunities in the business environment are those factors that provide
possibilities for a business to expand and make more profits. Constraints, on
the other hand, are that factor that limit the business to grow, hence reduces
the chance of generating profit. One of the best ways to evaluate the
opportunities and constraints is to conduct SWOT (Strengths, Weaknesses,
Opportunities and Threats) Analysis.
SWOT Analysis is a managerial tool to assess the environment. This
gathers important information which in turn is used in strategic planning.
Strengths and weaknesses are internal in an organization. Basically, they
relate to resources owned by the organization, by the things that you have
control over, and as well as to the extent of its marketing.
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LM-Cookery Grade 10
Now that you have an idea about the things you will learn, take the first
challenge in this module the pre-assessment.
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LM-Cookery Grade 10
PRE-ASSESSMENT
Task 1: Multiple-Choice
Directions: Choose the letter of the best answer. Write your answer on a
separate sheet of paper.
1. This is generated by examining the goods and services sold in the
community.
A. business creation
C. business concept
B. business pricing
D. business idea
2. A process of making a new product to be sold to the customers.
A. product analysis
C. product development
B. product conceptualization D. product implementation
3. These are luxuries, advantages and desires that every individual
considers beyond necessity.
A. wants
C. requirements
B. desires
D. needs
4. This is the factor or consideration presented by a seller as the reason
that one product or service is different from and better than that of the
competition.
A. unique selling plan
C. unique pricing policy
B. unique selling proposition D. finding value-added
5. In this stage, the needs of the target market are identified, reviewed
and evaluated.
A. concept development
C. project development
B. economic analysis
D. refine specification
6. This is the introduction of new ideas to make the product and services
more attractive and saleable to the target customers.
A. new idea
C. product development
B. creativity
D. innovation
7. A managerial tool used to assess the environment and to gather
important information that can be used for strategic planning.
A. environmental scanning
C. WOTS Analysis
B. SWOT Analysis
D. survey analysis
8. A marketing practice of creating name, symbol or design that identifies
and differentiate a product from the other products.
A. product naming
C. branding
B. unique selling proposition
D. tagline
9. This is a meaningful and unforgettable statement that captures the
essence of the brand.
A. product naming
C. branding
B. unique selling proposition
D. tagline
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LM-Cookery Grade 10
10. These are the things that people cannot live without in a society.
A. wants
C. requirements
B. desires
D. needs
Task 2: Guide Questions:
Directions: Read and study the guide questions below. Use a separate
sheet of paper to write your answer.
1. How does one determine the product or services to be produced and
or to be offered or delivered to the target customers?
________________________________________________________
________________________________________________________
______________________________________________________
2. How does one select an entrepreneurial activity?
________________________________________________________
________________________________________________________
_____________________________________________________
3. When can one say that a certain product has a value?
________________________________________________________
________________________________________________________
_____________________________________________________
4. Are innovation and creativity to your product or services important?
Why?
________________________________________________________
________________________________________________________
______________________________________________________
5. How can one effectively respond to the needs of the target customer?
________________________________________________________
________________________________________________________
______________________________________________________
6. Express from the viewpoint of business owner the importance of
scanning the environment and market in generating business ideas.
________________________________________________________
________________________________________________________
_____________________________________________________
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Goals and
Targets
Learning
Activities
Ultimate Goal
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Know
Product Development
When we talk of product development, we are referring to a process of
making a new product to be sold by a business or enterprise to its customers.
The product development may involve modification of an existing product or
its presentation, or formulation of an entirely new product that satisfies a
newly defined customers needs, wants and/or a market place.
The term development in this module refers collectively to the entire
process of identifying a market opportunity, creating a product to appeal to
the identified market, and finally, testing, modifying and refining the product
until it becomes ready for production.
There are basic, yet vital questions that you can ask yourself about
product development. When you find acceptable answers to these, you may
now say that you are ready to develop a product and/or render services:
1.
2.
3.
Likewise, needs and wants of the people within an area should also be
taken into big consideration. Everyone has his/her own needs and wants.
However, everyone has different concepts of needs and wants. Needs in
business are important things that every individual cannot live without in a
society. These include:
1.
2.
3.
4.
Basic needs are essential to an individual to live with dignity and pride
in a community. These needs can obviously help you generate business
ideas and subsequently to product development.
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LM-Cookery Grade 10
Wants are desires, luxury and extravagance that signify wealth and
expensive way of living. Wants or desires are considered above all the basic
necessities of life. Some examples of wants or desires: fashion accessories,
expensive shoes and clothes, travelling around the world, eating in an
expensive restaurant; watching movies, concerts, having luxurious cars,
wearing expensive jewelries, perfume, living in impressive homes, among
others.
Needs and wants of people are the basic indicators of the kind of
business that you may engage into because it can serve as the measure of
your success. Some other good points that might be considered in business
undertakings are the kind of people, their needs, wants, lifestyle, culture and
tradition, and social orientation that they belong to.
To summarize, product development entirely depends on the needs
and wants of the customers. Another important issue to deal with is the key
concepts of developing a product. The succeeding topic will enlighten you
about the procedure in coming up with a product.
Concepts of Developing a Product
Concept development is a critical phase in the development of a
product. In this stage, the needs of the target market are identified and
competitive products are reviewed before the product specifications are
defined. The product concept is selected along with an economic analysis to
come up with an outline of how a product is being developed. Below is a
figure that shows the stages of concept development of a product.
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LM-Cookery Grade 10
Identify
Customer
Needs
Establish
Target
Specifications
Generate
Product
Concepts
Analyze
Competitive
Products
Select a
Product
Concept
Perform
Economic
Analysis
Refine
Specifications
Plan
Remaining
Developme
nt Project
Concept
Development
Figure 3: Concept Development
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Finding Value
People buy for a reason. There should be something in your product or
service that would give consumers a good reason to go back and buy for
more. There must be something that has to make you the best option for your
target customers; otherwise they have no reason to buy what youre selling.
This implies further, that you offer something to your customers that they will
make them value or treasure your product or service.
The value that you incorporate to your product is called value
proposition. Value proposition is a believable collection of the most
persuasive reasons people should notice you and take the action youre
asking for. Value is created by fulfilling deep desires and solving deep
problems. This is what gets people moving, what people getsspending for
your product or service.
Innovation
Innovation is the introduction of something new in your product or
service. This may be a new idea, a new method or a device. If you want to
increase your sales and profit, you must innovate. Some of the possible
innovations in your products are change of packaging, improve taste, color,
size, shape and perhaps price. Some of the possible innovations in providing
services are application of new improved methods, additional featured
services and possibly freebees.
Unique Selling Proposition (USP)
Unique Selling Proposition is the factor or consideration presented by a
seller as the reason that one product or service is different from and better
than that of the competitions. Before you can begin to sell your product or
service to your target customers, you have to sell yourself on it. This is
especially important when your product or service is similar to those around
you.
USP would require careful analysis of other businesses' ads and
marketing messages. If you analyze what they say or what they sell, not just
their product or service characteristics, you can learn a great deal about how
companies distinguish themselves from competitors.
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LM-Cookery Grade 10
Here's how to discover your USP and use it to increase your sales and profit:
Discover the actual and genuine reasons why customers buy your
product instead of a competitor's. Information is very important in
decision making. A competitive entrepreneur always improve this
products or services to provide satisfaction and of course retention of
customers. As your business grows, you should always consider the
process of asking your customers important information and questions
that you can use to improve your product or service.
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Process
In order to firm up your understanding of the topic previously
presented, you will be tasked to form a group and conduct an interview with a
successful entrepreneur or practitioner. You have to document this interview
and present this to the whole class for reflection and appreciation.
Task 3: Interview
Directions:
LM-Cookery Grade 10
5. What were your preparations before you started the actual business?
________________________________________________________
________________________________________________________
_______________________________________________________
6. What creative and innovative techniques did you adopt to your product
or service? What was the effect of the innovative techniques to the
sales and profits of your business?
________________________________________________________
________________________________________________________
______________________________________________________
7. What strategy did you consider to have a unique selling proposition to
your product or service?
________________________________________________________
________________________________________________________
_____________________________________________________
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Transfer
Task 5: Product Conceptualization
Direction: Using the space and figures below, develop your own concept for
your product or service. Utilize bullets in every stage of product
conceptualization in listing important key ideas.
______________________________________________________________
______________________________________________________________
______________________________________________________________
1. Identify
Customers Need
7. Prepare a
Development Plan
2. Target
Specifications
6. Refine
Product
Specification
-
3. Analyze a
Competitive
Product
5. Select A product
Concept
4. Generate Product
Concept
-
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Know
Generating Ideas for Business
The process of developing and generating business idea is not a
simple process. Some people just come with a bunch of business ideas but
are not really feasible. There are two problems that arise; first is the
excessive generation of ideas that can forever remain in the dreaming stage
and the second is when they dont have ideas and dont want to become
entrepreneurs.
The most optimal way is to have a systematic approach in generating
and selecting business idea that will be transferred in real business. Here are
some basic yet very important considerations that may be used to generate
possible ideas for business:
1. Examine existing goods and services. Are you satisfied with the product?
What do other people who use the product say about it? How can it be
improved? There are many ways of improving a product from the way it is
made to the way it is packed and sold. You can also improve the
materials used in crafting the product. In addition, you can introduce new
ways of using the product, making it more useful and adaptable to the
customers many needs. When you are improving the product or
enhancing it, you are doing an innovation. You can also do an invention
by introducing an entirely new product to replace the old one.
Business ideas may also be generated by examining what goods and
services are sold outside of the community. Very often, these products
are sold in a form that can still be enhanced or improved.
2. Examine the present and future needs. Look and listen to what the
customers, institutions, and communities are missing in terms of goods
and services. Sometimes, these needs are already obvious and felt at the
moment. Other needs are not that obvious because they can only be felt
in the future, in the event of certain developments in the community. For
example, an area will have its electrification facility in the next six months.
Only by that time will the entrepreneur could think of electrically-powered
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LM-Cookery Grade 10
Branding
Branding is a marketing practice of creating name, symbol or designs
that identifies and differentiates product or services from the rest. It is also a
promise to your customers. It tells them what they can expect from your
product or service and it differentiates your offerings from other competitors.
Your brand is derived from who you are, who you want to be and what people
perceive you to be.
Branding is one of the most important aspects of any business. An
effective brand strategy gives you a major edge in increasingly competitive
markets.
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Process
Keep your SWOT Analysis short and simple. Avoid complexity and
over analysis.
SWOT Analysis is subjective.
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Weaknesses (W)
Opportunities (O)
Threats (T)
Strategies:
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Analysis:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Activities:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
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TransferTr
Logo
Logo
_______________________
QUARTER I
Prepare Egg, Cereal, and Starch Dishes
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QUARTER I
Prepare Egg, Cereal, and Starch Dishes
Overview
This quarter will provide you learners the essential knowledge and
opportunities to develop your skills and gained understanding in the
preparation, cooking, presentation, and storing egg, cereal, and starch
dishes. You will be able to know the needed tools and equipment and learn
how to clean and sanitize them after each use. Differentiated activities and
hands on activities were given to give you opportunities to transfer what you
have learned.
Objectives
1.
2.
3.
4.
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12. This is the entrance of the latebra, the channel leading to the center of
the yolk.
A. Chalaza
C. Shell
B. Germinal disc
D. Yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of
the liquid weight of the egg.
A. Chalaza
C. Shell
B. Germinal disc
D. Yolk
14. A disease that is carried and transmitted to people by food is referred
to as food borne ________________.
A. Bacteria
C. Infection
B. Illness
D Intoxication
15. It is a disease that results from eating food containing harmful microorganism.
A. Food borne bacteria
C. Food borne infection
B. Food borne illness
D. Food borne intoxication
16. It is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
A. Food borne bacteria
C. Food borne infection
B. Food borne illness
D. Food borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer
C. Wire whisk
B. Serving spoon
D. Wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes,
such as mongo and white beans in lesser time.
A. Double boiler
C. pressure cooker
B. Frying pan
D. rice cooker
19. It is a long chainlike molecule, sometimes called the linear fraction, and
is produced by linking together 500 to 2, 000 glucose molecules which
contributes to the gelling characteristics to cooked and cooled starch
mixtures.
A. Amylopectin
C. Dextrin
B. Amylose
D. Mucin
20. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
A. Scorching
C. Thinning of gel.
B. Skin formation
D. Weak gelling
21. This results when there is too much liquid in relation to the starch.
A. Scorching
C. Thinning of gel.
B. Skin formation
D. Weak gelling
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22. This problem can be reduced by covering the container of the starch
gel with a waterproof cover.
A. Scorching
C. Thinning of gel.
B. Skin formation
D. Weak gelling
23. This can be avoided by temperature control and constant stirring so
the starch granules do not settle at the bottom of the cooking pan.
A. Scorching
C. Thinning of Gel.
B. Skin formation
D. Weak gelling
24. It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta
C. Fresh pasta
B. Dried pasta
D. Frozen pasta
25. FIFO stands for ___________
A. Fan In Fan On
C. First In First Out
B. First In Fight Out
D. Fit In Fit Out
B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods, and give some guidelines pertaining to food safety.
Your answer will be rated using the scoring rubric below:
SCORE
CRITERIA
4
Explains very clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
3
Explains clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
2
Explains partially the guidelines to consider pertaining to food safety
related to the given risk.
1
Was not able to explain any guidelines to consider pertaining to food
safety related to the given risk.
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Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking, heating,
or drying.
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters
and egg whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a cool
temperature.
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Ware washing
Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, and pots and pans either manually or mechanically.
Manual ware washing uses a three-compartment sink and is used primarily
for pots and pans. It may be used for dishes and flatware in small operations.
Mechanical ware washing requires a dishwashing machine capable of
washing, rinsing, and drying dishes, flatware, and glassware. In large
operations, heavy-duty pot and pan washing machines have been designed
to remove cooked-on food.
Manual Dishwashing
Procedure
1. Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner
longer.
2. Wash.
Use warm water at 1100F to 1200F and a good detergent.
Scrub well with a brush to remove all traces of leftover and
grease.
3. Rinse.
Use clean warm water to rinse off detergent. Change the
water frequently, or use running water with an overflow.
4. Sanitize.
Place utensils in rack and immerse in hot water at 1700F for
thirty seconds. (A gas or electric heating element is needed to
hold water at this temperature.)
5. Drain and air-dry.
Do not towel-dry. This may contaminate utensils.
Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the
manual methods. Except that the machine does the washing, rinsing, and
sanitizing.
Procedure
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for machine that sanitizes
by heat and at 1400F for machine that sanitizes by chemical
disinfectant.
5. Air-dry and inspect dishes. Do not touch food contact surfaces.
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2.
3.
Structure
1.
Shell. The
eggs outer covering, the
shell, accounts for about
9 to 12 % of its total
weight depending on
egg size. The shell is the
eggs first line of
defense against
bacterial contamination.
The shell is produced by the shell gland (uterus) of the oviduct, and
has an outer coating, the bloom or cuticle. The cuticle somewhat
seals the pores and is useful in reducing moisture losses and in
preventing bacterial penetration of the egg shell.
Air cell. This is the empty space between the white and shell at the
large end of the egg which is barely existent in newly laid egg. When
an egg is first laid, it is warm. As it cools, the contents contract and
the inner shell membrane separate from the outer shell membrane
to form the air cell.
Albumen/Egg white. Albumen, also called egg white, accounts for
most of an eggs liquid weight, about 67%. This is produced by the
oviduct and consists of four alternating layers of thick and thin
consistencies. From the yolk outward, they are designated as the
inner thick or chalaziferous white, the inner thin white, the outer
thick white and the outer thin white. The outer thin white is a narrow
fluid layer next to the shell membrane. The outer thick white is a gel
that forms the center of the albumen. The inner thin white is a fluid
layer located next to the yolk. The inner thick white (chalasiferous
layer) is a dense, matted, fibrous capsule terminates on each end in
the chalazae, which are twisted in opposite directions and serve to
keep the yolk centered.
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4.
5.
6.
7.
Chalaza. This is the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the center of the thick white.
They are sometimes mistaken for egg imperfections or beginning
embryos, which of course they are not. The twist in the chalaza is
meant to keep the germinal disc always on top whichever way the
egg may turn. The more prominent the chalazae the fresher is the
egg.
Germinal Disc. This is the entrance of the latebra, the channel
leading to the center of the yolk. The germinal disc is barely
noticeable as a slight depression on the surface of the yolk. When
the egg is fertilized, sperm enter by way of the germinal disc, travel
to the center and a chick embryo starts to form. Since table eggs are
not fertilized, this is not as easy to recognize as when the egg is
fertilized.
Membranes. There are two kinds of membranes, one just under the
shell and the other covering the yolk. These are the shell membrane
and the vitelline membrane. Just inside the shell are two shell
membranes, inner and outer. The air cell formed due to the
contraction of egg as it cools, is found between the two layers of this
shell membrane. The outer membrane sticks to the shell while the
inner membrane sticks to the albumen. During storage, the egg
losses water by evaporation, causing the air cell to enlarge. The
vitelline membrane is the covering that protects the yolk from
breaking. The vitelline membrane is weakest at the germinal disc
and tends to become more fragile as the egg ages. Every cook has
experienced that the yolk of eggs that are no longer fresh easily
break.
Yolk. The yolk or the yellow to yellow- orange portion makes up about
33% of the liquid weight of the egg. The egg yolk is formed in the ovary.
On the surface of the yolk, there is a small white spot about 2 mm in
diameter. This is the germinal disc and it is present even if the egg is
infertile. In infertile eggs, the germinal disc contains the genetic material
from the hen only but when fertilized, it contains the zygote that will
eventually develop into a chick. The yolk material serves as a food
source for embryonic development. It contains all the fat in the egg and a
little less than half of the protein. The main protein in the egg yolk is
vitelline, a lipoprotein. It also contains phosvitin which is high in
phosphorus and has antioxidant properties, and livetin which is high in
sulfur.
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Composition of an Egg
%
Whole Egg
Albumen
Yolk
100
58
31
% Water
65.5
88
48
% Protein
11.8
11.0
17.5
% Fat
11.0
0.2
32.5
% Ash
11.7
0.8
2.0
Whole Egg
72
6.3
0.36
0.36
4.8
1.8
1
1.6
0.02
186
126
0.2
0.45
24
41
270
0.09
0.02
0.5
15.4
99
60
Egg White
17
3.6
0.24
0.24
0.06
0
0
0
0
0
0.4
0.15
0.03
1
0
0
0
0
0
6.6
5
Egg Yolk
55
2.7
0.61
0.61
4.5
2
0.72
1.6
0.02
184
116
0.09
0.33
25
37
245
0.06
0.03
0.44
9.5
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Iron (mg)
Zinc (mg)
Calcium (mg)
Sodium (mg)
Potassium (mg)
Magnesium (mg)
0.88
0.65
28
71
69
6
0.03
0.01
2
55
54
4
0.46
0.39
22
8
19
1
Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National
Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home
Page: http://www.ars.usdA.gov/nutrientdata
Egg quality
Egg quality has two general components: shell quality (exterior
quality) and interior egg quality. Interior egg quality has direct bearing on the
functional properties of eggs while shell quality has direct influence on
microbiological quality.
Egg Grading. Grading is a form of quality control used to classify eggs
for exterior and interior quality. In the Philippines, the grade
designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed, age of
hen, weight, feed and environmental factors. Native chickens have
much smaller eggs than commercial breeds. Some commercial breeds
have bigger eggs than others. Of the same breed, new layers tend to
have smaller eggs compared to older hens. Pullets that are
significantly underweight at sexual maturity will also produce small
eggs. Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress and
overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes commonly
available.
Size
Weight of 12
eggs in grams
Average
weight per egg
in grams
Jumbo
Small
Peewee
840
756
672
588
504
420
70
63
56
49
42
35
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Shell
Clean
Unbroken
Normal shape
Clean
Unbroken
Normal shape
Moderately
stained
Unbroken
Slightly
abnormal
shape
Air Cell
Depth of 0.3cm or
less
Practically regular
Depth of
0.5cm or less
Practically
regular
Depth of 1.0 cm
Depth of 1cm
or less
May be loose
May be loose
or bubbly
or bubbly
Clear
Firm
72 Haigh units or
higher
Clear
Reasonably
Firm
60 - 71 Haugh
units
Clear
May be slightly
weak
31-59 haugh
units
May be weak
and watery
Small clots or
spots may be
present
Less than 31
Haugh units
Outline fairly
well defined
Round and
firm
Free from
defects
Outline may be
well defined.
May be slightly
enlarged and
flattened.
Practically free
from defects.
May have
embryonic
development
Outline may be
well defined.
May be
enlarged and
flattened.
May have
embryonic
development
Egg White
Egg Yolk
Outlined defined
Round and firm
Free from defects
Moderately
stained
Unbroken
May be
abnormal
shape
LM-Cookery Grade 10
Enhancement
activityActivity
A. Minute to Write It
Directions: In your test notebook write whether you agree or disagree
to the following statements and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
B. Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities
of a fresh egg in terms of egg size and grading.
Your output will be rated using the scoring rubric below:
SCORE
CRITERIA
Improperly compiled pictures but were not able to illustrate the qualities of
a fresh egg in terms of egg size and grading in disorderly manner.
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Directions: Given the different recipes in preparing and cooking egg dishes,
perform the suggested activities below. Your product and performance will be
evaluated using the given rubric after each activity.
Hard Cooked Eggs
Makes 10 servings
Tools/Equipment Needed:
Gas range
Saucepan
Ladle
Ingredients Needed:
20 Eggs
Cold water
Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the
eggs by 2in/5in.
3. Bring the water to a boil and immediately lower the temperature to a
simmer. Begin timing the cooking at this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large
eggs for 14 to 15 minutes, and extra-large eggs for 15 minutes.
5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large
end. For easier peeling, peel while still warm, and hold under running
water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.
Coddled Eggs. Put cold eggs into already simmering water and simmer for
30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer
for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and
simmer for 5 to 7 minutes.
Poached Eggs
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Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an
appropriate amount of cooking fat, and a deft hand. Fried eggs may be
served sunny side up (not turned) or over (turned once). Fried eggs may
be basted with fat as they fry. Using very fresh eggs is the only way to
ensure a rich flavor and good appearance of the finished dish.
Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned,
blistered or crisp at edges.
2. Yolk should be set properly according to desired doneness. Sunny
side-up yolks should be yellow and well rounded. In other styles, the
yolk is covered with a thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin.
5. A fried egg should have a yolk covered with a thin film of coagulated
egg white and still remain slightly fluid.
6. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.
7. A perfectly fried egg is a glory to behold crispy edges and a wobbly,
pinkish yolk.
8. It will provide a fried egg with a slightly crispy, frilly edge; the white will
be set and the yolk soft and runny
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2. Basted
Do not flip. Add a few drops of water to pan
and cover to steam cook the top. A thin film
of coagulated white will cover the yolk which
should remain liquid.
3. Over easy
Fry and flip over. Cook just until the white
is just set but the yolk is still liquid.
4. Over medium
Fry and flip over. Cook until the yolk is partially
set.
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5. Over hard
Fry and flip over. Cook until the yolk is completely
set.
Fried Eggs
Tools/Equipment Needed:
Saut pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg
Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the saut pan and set it to a moderate heat. Too
much fat will make the eggs greasy. Less fat will cause them to stick,
unless a pan with the nonstick coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the
eggs with the fat as they cook.
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6. Season the eggs with salt and pepper and serve at once.
Eggs over Easy, Medium or Hard: turn the eggs over near the end of their
cooking time with a spatula and cook them on the other side until done as
desired, 20 to 30 seconds for over easy, 1 minute for over medium, 2
minutes for over hard.
Desirable Qualities of Fried Eggs
glossy
moist
tender
Common pitfalls:
eggs brown and crisp
eggs white blistered
eggs odd-shaped
eggs sticking
Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy texture, or
stirred less frequently as they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, scrambled eggs
must be served hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount
of water or stock (about 2tsp/10ml per egg) to the beaten eggs will make
them puffier as the water turns to steam. Milk or cream may be used to
enrich the eggs. Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese, sauted vegetables,
smoked fish, or truffles.
Eggs can be scrambled in a saut pan or on a griddle. Nonstick
surfaces make it easy to prepare scrambled eggs with a minimum amount
of added fat. Pans used for eggs should be reserved for that use only, if
possible. A table fork, wooden spoon, or spatula is needed for stirring the
eggs in cooking.
Do not overcook scrambled eggs or hold them too long. Overcooked
eggs are tough and watery and will turn green in steam table. Scrambled
eggs should be soft and moist.
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Scrambled Eggs
Tools/Equipment Needed:
Stainless bowl
Fork or egg beater
Saut pan, steam kettle or tilting skillets
Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 floz. /75 ml clarified butter or oil
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Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended.
Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 t, if desired.
4. Heat butter in a small saut pan or heat nonstick pan over medium
heat and add butter or oil, tilting the pan to coat the entire surface. The
pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or
wooden spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.
Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but
when the eggs start to set, they are rolled over. A folded or American style,
omelet is prepared in much the same manner, though it is often cooked on a
griddle rather than in a pan, and instead of being rolled, the American omelet
is folded in half. There are two other styles of omelets, both based upon a
beaten mixture of eggs, cooked either over direct heat or in an oven.
Choose eggs that are fresh, with intact shells. As with scrambled eggs,
the ability of the egg to hold its shape is irrelevant, but fresh eggs are
preferable. Omelets can be seasoned with salt, pepper, and herbs. Clarified
butter or oil is the most common cooking fat.
Omelets may be filled or garnished with cheese, sauted vegetables or
potatoes, meats, and smoked fish, among other things. These fillings and
garnishes are incorporated at the appropriate point to be certain they are fully
cooked and hot when the eggs have been cooked. Grated or crumbled
cheeses will melt sufficiently from the heat of the eggs, and are often added
just before an omelet is rolled or folded.
Two Factors for Making Quality Omelets
1. High Heat.
This is an opposite to the basic principle of low temperature egg
cookery. The omelet cooks so fast that its internal temperature never has
time to get too high.
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Cheese
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Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 fl.oz. /175 ml, as needed clarified butter or oil
Procedure
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and pepper.
Add the liquid, if using.
3. Heat a nonstick omelet pan over high heat and add the butter or oil,
tilting the pan to coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back
of the fork or wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture
has coagulated slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lip of the pan,
under the omelet, to be sure it is not sticking. Slide the omelet to the
front of the pan and use a fork or a wooden spoon to fold it inside to
the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The
finished omelet should be oval shaped.
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Notes:
Options for filling an omelet: A pre-cooked filling may be added to the
eggs after they have been smoothed into an even layer and before the omelet
is rolled. Alternatively, the rolled omelet can be slit open at the top, and a precooked filling can be spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in
color with no brown at all or just a hint of it, oval in shape, and all in one
continuous piece
Ingredients:
1 cup diced cooked ham
cup sliced tomato
1pc white onion (cut into ring)
cup stripped sweet bell pepper
10pcs lightly beaten egg
tsp ground black pepper
cup shredded cheddar cheese
cup evaporated milk
tsp iodized salt
Procedure
1. In a skillet coated non-stick turner, put little oil, saut the ham, onion,
tomato, red bell pepper and season to taste.
2. In a bowl, combine the egg and milk, salt, black pepper and pour over
ham mixture. Let eggs set on the bottom, then lift the edges to allow
any uncooked egg to flow underneath. Cover and cook until the eggs
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LM-Cookery Grade 10
are set for about 3 minutes. Sprinkle with cheese and cut into wedges
to serve.
Read more: http://www.tasteofhome.com/recipes/ham-and-cheesefrittata#ixzz36CpQIoa7
Standard Recipe CMDC
Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven
until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top
the egg with a little milk.
3. Bake 15 to 20 minutes or until the egg white is set.
1. _____________
2. _______________
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3. ________________
4. ________________
5. _________________
LM-Cookery Grade 10
Water
Procedure:
1. Prepare miseen place
2. Add 1 teaspoon salt and 2 teaspoons
distilled vinegar per quart of water if eggs
are not very fresh. This will help to
coagulate the egg white faster and keeps a
better shape.
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1. Set the table properly. Your dayto-day meals might be free-forall, but if youve got guests
coming over, its nice to have the
knives and forks in the right
places.
http://startcooking.com/public/images/IMG
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P4143.JPG
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PG
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Egg in a sandwich
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Deviled eggs
Stuffed egg
Salad egg
Poached egg
Stir-fried eggs
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Baked eggs
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Store at 45 o F or below.
Store in closed container.
Store away from strong odors.
Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1.
2.
3.
4.
5.
6.
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
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1. __________________
2. ___________________
3. ___________________
4. __________________
5. _________________
6. ________________
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7. ________________
8. ____________________
9. ________________
10. ____________________
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Ingredients Needed:
Three eggs
Salt and pepper
Clarified butter
Fillings
Procedure:
1. Prepare the necessary equipment.
2. Beat two or three eggs on a small bowl
first until well-mixed. Do not whip until
frothy. Season with salt and pepper. A
tablespoon water may be added to make
the omelet lighter.
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L E V E L
Dimension
Excellent
(4 pts.)
1. Use of tools
and equipment
2. Application
of procedures
Works independently
with ease and
confidence at all times
3. Safety work
habits
Observes safety
precautions at all times
4. Final Output
Output is very
presentable and taste
exceeds the standard.
5. Time
management
Very
Satisfactory
(3 pts.)
Uses tools
and
equipment
correctly and
confidently
most of the
times
Manifests
clear
understandin
g of the stepby-step
procedure
Works
independentl
y with ease
and
confidence
most of the
time
Observes
safety
precautions
most of the
time
Output is
very
presentable
and taste
meets the
standard.
Work
completed
within
allotted time
Satisfactory
(2 pts.)
Needs Improvement
(1 pt.)
No
Attempt
(0 pt.)
No
attempt
Manifests
understanding of
the step-by-step
procedure
but sometimes
seeks clarification
Manifests less
understanding of the
step- by-step
procedure seeking
clarification most of
the time
No
attempt
Works independently
with ease and
confidence
sometimes
Works independently
but with assistance
from others most of
the time
No
attempt
Observes safety
precautions
sometimes
No
attempt
Output is
presentable and
taste is little below
the standard.
Output is not so
presentable and
taste is not within the
standard.
No
attempt
Work completed
___(mins./hours/day
s) beyond
Work completed
___(mins./hours/day
s) beyond
No
attempt
TOTAL POINTS
98
Points
Earned
LM-Cookery Grade 10
Dry Storage should be dry, cool, well-ventilated, free from insects and
rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at room
temperature for about seven days. Left-over egg yolks and egg whites
should be kept in containers that will prevent drying.
Keep eggs away from strong odors. These can be absorbed through
the shells, which are porous.
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Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright 1980 by McGraw-Hill, Inc.
pp. 353 -363
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LESSON 2
Cereals are usually starchy pods or grains. Cereal grains are the most
(PT) group of food crops in the world named after the Roman goddess of
important
harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in
the world. Starch on the other hand, exists in nature as the main component
of cereals and tubers. In manufactured and processed foods, it plays an
obvious role in achieving the desired viscosity in such products as cornstarch
pudding, sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance on earth. It is
found in all forms of leafy green plants, located in the roots, fruits or grains.
Many of the food staples of man throughout the world are basically starchy
foods, such as rice, corn, cassava, wheat, potato and others. Starch is the
source of up to 80% of calories worldwide. Besides this significant role,
starches have been used in food manufacture, cosmetics, pharmaceuticals,
textiles, paper, construction materials, and other industries.
Objectives
At the end of the module the learners are expected to:
1.
2.
3.
4.
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LM-Cookery Grade 10
3. Wire whip used for beating egg whites, egg yolk, creams and
mayonnaise.
4. Wooden spoon used for mixing creams, butter, and for tossing
salads.
5. Slotted spoon used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in texture for birds
nest soup and mock nido soup.
6. Blending fork used for testing the tenderness of meat, combining big
cuts and particles of meat and vegetables, and for blending other
ingredients with flour.
7. Rubber scraper used for scraping off mixtures of butter, sugar, and
egg from the sides of the mixing bowl.
8. Strainer used for separating liquids from fine or solid food particles,
such as coco cream from coconut and tamarind extract.
9. Tongs used for handling hot foods.
10. Measuring Cups used for measuring dry and liquid ingredients
11. Measuring spoon used for measuring dry and liquid ingredients
which require a little amount
12. Sauce pan and pots used for cooking meat and fish dishes with
gravy and sauce.
13. Kettle and rice cooker used for cooking rice and other foods.
14. Pressure cooker used for tenderizing or cooking meat, chicken, and
other grains or legumes, such as mongo and white beans in lesser
time..
15. Double boiler used for preparing sauces which easily get scorched
when cooked directly on the stove.
16. Steamer used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from
liquid
18. Canister - a plastic or metal container with a lid that is used for keeping
dry products
19. Butcher knife used for cutting, sectioning, and trimming raw meats
20. Channel knife a small hand tool used generally in decorative works
such as making garnishes.
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Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
legumes; and
roots or tubers, including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived
from its plant source.
2. Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or physical
property.
3. Purified starch may be separated from grains and tubers by a process
called wet milling. This procedure employs various techniques of
grinding, screening, and centrifuging to separate the starch from fiber,
oil, and protein.
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Composition of Starch
Moisture,%
Ash,%
Protein, %
Lipid,%
Phosphorus%
Amylose,%
Potato
19
0.4
0.06
0.05
0.08
21
Cassava
13
0.2
0.1
0.1
0.01
17
Wheat
13
0.2
Cornstarch
0.4
0.8
0.06
28
Micrograph
1. Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch
gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7: 291-300.
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honey
molasses
panutsa or granulated sugar
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g.
jelly or baked custard). The oozing of liquid from a rigid gel; sometimes
called weeping.
This reaction occurs in all kinds of gels:
puddings
jellies
custards
gelatin
agar
5. Dextrinization. It is the process of forming dextrin. Dextrins are partially
hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for karekare sauce, and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and
during storage of food where a chemical reaction in which a molecular
linkage is broken and a molecule of water is utilized.
a. Prolonged heating of starches with acid will promote hydrolysis.
This can happen when cooking an acidic food, such as:
Pineapple pie resulting in reduced viscosity or firmness of the
pie filling.
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Nutritive value:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin
Macaroni
Spaghetti
Pancit Canton
Bihon
Sotanghon
Miswa
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Miki
Chicken Mami
Linguini
Lasaga
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B. Directions: Enumerate the different kinds of starch and give its nutritional
value
1.
________________________________________________________
2._______________________________________________________
3._______________________________________________________
4._______________________________________________________
C.Give at least three starch properties and reactions and describe it in one
sentence.
1.
________________________________________________________
2.
________________________________________________________
3.
________________________________________________________
4.
________________________________________________________
5.
________________________________________________________
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Thickening
Type of Food
Preparation
Sauces, Gravies, Pie
fillings and soups
Recipes
Sauces: Sweet sour, lechon,
lumpia, kare-kare, palabok
Pie filling: mango, buko,
apple, pineapple
Soups: Arrozcaldo, cream
soups.
Gelling
Puddings, kakanin
Binding and
filling
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Stabilizing
Moisture
retaining
Coating or
ducting
Breads, confectionery,
pastries
Diluent
Baking powder,
Cupcake
Coloring
LM-Cookery Grade 10
Cooking Pasta
Pasta should be cooked al dente, or to the tooth. This means the
cooking should be stopped when the pasta still feels firm to the bite, not soft
and mushy. The pleasure of cooking pasta is its texture, and this is lost if it is
overcooked. To test for doneness, break pasta into small piece and taste it.
As soon as pasta is al dente, cooking must be stopped at once. Half a minute
extra is enough to overcook it.
Cooking times differ for every shape and size of pasta. Timing also
depends on the kind of flour used, and the moisture content.
Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1
minutes to cook after the water has returned to a boil.
Italian practice is to toss the pasta with the sauce the minute it is
drained, the sauce immediately coats all surfaces of the pasta, and the
cheese, melts in the heat of the boiling hot noodles.
LM-Cookery Grade 10
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To serve as part of a
salad
LM-Cookery Grade 10
Cooking Time
for al dente
15 minutes
11 minutes
Rigatoni
Spaghetti
11 minutes
10 minutes
10 minutes
10 minutes
Pasta Name
Ziti
Fettuccine
Rotini
Elbow
Macaroni
Noodles
Cooking Time
for al dente
10 minutes
8 minutes
8 minutes
6 minutes
6 minutes
Directions: Given the recipe, by pair or by group cook pasta following the
procedures. Your product and performance will be evaluated using the given
rubric.
How to Cook Pasta?
Materials needed:
500g pasta
Salt
Water
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Tools/equipment needed
Burner
Kettle
Ladle
Colander
3
2
Risk in the preparation and cooking of starch and cereal dishes and
other food
Food handlers;
Kitchen facilities;
Food selection and preparation; and
Safe temperatures.
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4. Safe temperature
Do not leave cooked food at room temperature for more than two
hours
Refrigerate promptly all cooked and perishable food preferably below
50C within four hours
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CRITERIA
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Ingredients:
1
2
1
1
6
cup
tbsp
lb.
cup
tbsp.
heavy cream
butter
fresh fettuccine
heavy cream
freshly grated parmesan cheese
salt to taste
pepper to taste
Procedure:
1. Combine the cream and butter in a saut pan. Bring to simmer,
reduce by and remove from heat.
2. Drop the noodles into boiling salted water, return to a full boil and
drain. Undercook slightly the noodles because they will cook further in
the cream.
3. Put the noodles in the pan with hot cream and butter. Toss the
noodles with two forks until they are well coated with the cream, over
low heat.
4. Add the remainder of the cream and cheese and toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately.
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CRITERIA
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B. Directions: Given the needed tools and equipment, prepare and present
Baked Lasagna following the recipe below:
Baked Lasagna
Ingredients:
2
1
1
6
lb.
ricotta cheese
tbsp. parmesan cheese, grated
pc
egg
salt to taste
pepper to taste
lb.
lasagna
cups meat sauce
lb.
mozzarella cheese, shredded
tbsp. parmesan cheese, grated
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Procedure:
1. Mix together the ricotta, parmesan and eggs then season to taste with salt
and pepper.
2. Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into the pan. Spread it across the bottom.
4. Arrange a layer of noodles in the pan. Add a layer of ricotta mixture, a
layer of noodles, a layer of sauce and a layer mozzarella.
5. Continue making layers of noodles, ricotta, sauce and mozzarella until all
ingredients are used. Top with parmesan cheese.
6. Bake at 375F (190C. for about 30-45 minutes. Cover lightly with foil,
then remove after 15 minutes of baking time.
Your performance will be rated using the scoring rubric below:
Very
Good
(4)
I. Products:
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. keep working table orderly while preparing the
ingredients
b. use only the proper and needed utensils and
dishes
c. use time-saving techniques and devices
2. Cleanliness and sanitation
a. is well- groomed and properly dressed for
cooking, use clean apron, hair nets, hand towel
and pot holder
b. observe sanitary handling of food
3. Conservation of nutrients
a. follow
proper
preparation
and
cooking
procedures
127
Good
(3)
Fair
(2)
Poor
(1)
LM-Cookery Grade 10
LM-Cookery Grade 10
hands. Hold it up to the light to check for places where dough is too thick.
Return to board. Let rest until dough is slightly dry but can be handled
without breaking.
6. Lightly flour dough circle; roll loosely on rolling pin.
7. Loosely roll the dough on a rolling pin.
8. Slide rolling pin out; press dough roll gently with hand and cut into strips of
desired width with sharp knife. Carefully unfold strips.
9. Cut the dough into strips of desired width.
10 Pasta can be dried and stored at this point. Hang strips over pasta rack or
clean broom handle covered with plastic wrap and propped between two
chairs. Dry for at least 3 hours; store in airtight container at room
temperature for 4 days. To serve, cook pasta in large pot of boiling salted
water 3 to 4 minutes just until al dente. Drain well.
11. Dry the pasta using a drying rack.
Your performance will be rated using the rubric below.
4
3
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2. Cooked Pasta
Pour the noodles into a colander. Allow as much moisture as possible
to drain. Noodles left in standing water become overly soft and mushy.
Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the
noodles are evenly coated in the oil. Salad oil prevents the pasta from
sticking together.
Place the pasta in a tight-sealed container. Store in the refrigerator for
three to five days.
Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days. The sauce should be refrigerated separate
from the pasta and can be stored for 6 or 7 days. This prevents the
pasta from soaking up too much flavor and oil from the sauce, which
causes the taste of the pasta to be drowned out. If the pasta is stored
together with the sauce, it should be eaten within 1 or 2 days to limit
the amount of sauce that is absorbed. If cooked pasta is not going to
be used within the suggested time period, it should be frozen and then
it can be stored for approximately 3 months. Frozen cooked pasta
should be thawed in the refrigerator and not on the kitchen counter.
To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.
Add a small amount of olive oil
or butter to help prevent the
pasta from clumping together
while it is stored. Use only
enough oil or butter to lightly
coat the pasta.
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3. Fresh Pasta.
Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta
will not be used within that time, it can be frozen and stored in the freezer
for 2 to 3 months. Homemade pasta can be stored in the refrigerator for 1
or 2 days or frozen for 2 to 3 months. Homemade pasta can also be
allowed to dry thoroughly and then placed in a plastic bag or airtight
container. The length of time it will take to dry will vary depending on the
type of pasta and its size, shape and thickness. If dried completely, the
pasta can then be stored in a cool dry place for a couple of months. If you
are going to use the pasta on the same day as it is made, you can allow it
to dry on a clean towel for a couple of hours before you cook it unless it is
stuffed pasta. Stuffed pasta, such as ravioli, should be cooked within half
an hour, otherwise it will begin to discolor and become damp.
If it is not going to be cooked
immediately it should be placed on
a lightly floured towel that is placed
on a baking sheet, sprinkled lightly
with flour, and then placed in the
freezer. Once they are frozen they
can be stored in a freezer proof
bag or wrap and then place it in the
freezer for 8 or 9 months.
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CRITERIA
Done creatively and neatly showing much relevance to the given topic
Done creatively and neat enough with relevance to the given topic
Done creatively and neat enough but no relevance to the given topic
Done simply and neat enough but not so relevant to the given topic
Done poorly with erasures and irrelevant to the given topic
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Prepare and cook any cereal dish from among those recipes which you
have compiled in the previous activity.
Your performance will be rated using the scoring rubric below:
P E R F O R M A N C E
L E V E L
Dimension
Excellent
(4 pts.)
1. Use of tools
and equipment
2. Application
of procedures
Works independently
with ease and
confidence at all times
3. Safety work
habits
Observes safety
precautions at all times
4. Final Output
Output is very
presentable and taste
exceeds the standard.
5. Time
management
Very
Satisfactory
(3 pts.)
Uses tools
and
equipment
correctly and
confidently
most of the
times
Manifests
clear
understandin
g of the stepby-step
procedure
Works
independentl
y with ease
and
confidence
most of the
time
Observes
safety
precautions
most of the
time
Output is
very
presentable
and taste
meets the
standard.
Work
completed
within
allotted time
Satisfactory
(2 pts.)
Needs Improvement
(1 pt.)
No
Attempt
(0 pt.)
No
attempt
Manifests
understanding of
the step-by-step
procedure
but sometimes
seeks clarification
Manifests less
understanding of the
step- by-step
procedure seeking
clarification most of
the time
No
attempt
Works independently
with ease and
confidence
sometimes
Works independently
but with assistance
from others most of
the time
No
attempt
Observes safety
precautions
sometimes
No
attempt
Output is
presentable and
taste is within the
standard.
Output is not so
presentable and
taste is within the
standard.
No
attempt
Work completed
___(mins./hours/day
s) beyond
Work completed
___(mins./hours/day
s) beyond
No
attempt
TOTAL POINTS
135
Points
Earned
LM-Cookery Grade 10
LM-Cookery Grade 10
137
LM-Cookery Grade 10
19. It is a long chainlike molecule, sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000 glucose molecules which
contributes to the gelling characteristics of cooked and cooled starch
mixtures.
A. Amylopectin
C. Dextrin
B. Amylose
D. mucin
20. This problem is usually encountered when using acid or acid ingredients
such as lemon or vinegar.
A. Scorching
C. Thinning of gel.
B. Skin formation
D. Weak gelling
21. This results when there is too much liquid in relation to the starch.
A. Scorching
C. Thinning of gel.
B. Skin formation
D.Weak gelling
22. This problem can be reduced by covering the container of the starch gel
with a waterproof cover.
A. Scorching
C. Thinning of gel.
B. Skin formation
D. Weak gelling
23. This can be avoided by temperature control and constant stirring so the
starch granules do not settle at the bottom of the cooking pan.
A. Scorching
C. Thinning of Gel.
B. Skin formation
D.Weak gelling
24. Food stuff has a required shelf life and storing requirement. Which of the
following food item can be stored in the refrigerator for 2 or 3 days?
A.Cooked pasta
C. Fresh pasta
B.Dried pasta
D. Frozen pasta
25. FIFO stands for ___________
A. Fan In Fan On
C. First In First Out
B. First In Fight Out
D. Fit In Fit Out
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B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety. (26-30)
Your answer will be rated using the scoring rubric below:
SCORE
CRITERIA
4
Explains very clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
3
Explains clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
2
Explains partially the guidelines to consider pertaining to food safety
related to the given risk.
1
Was not able to explain any guidelines to consider pertaining to food
safety related to the given risk.
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LM-Cookery Grade 10
QUARTER II
PREPARE VEGETABLE AND SEAFOOD DISHES
Overview
This quarter will guide you, learners to acquire the essential knowledge
and competencies and develop your skills with understanding in the
preparation, cooking, presentation, and storing vegetables and seafood
dishes. Products/performances required in every activity will help you to
practice gained understanding.
Objectives
At the end of the lesson, you are expected to:
1. perform Miseen place;
2. prepare and cook vegetable and seafood dishes;
3. present vegetable and seafood dishes; and
4. store vegetable and seafood dishes.
LM-Cookery Grade 10
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143
LM-Cookery Grade 10
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Classifications of Vegetables
a.
Gourd family
- cucumber, pumpkin, chayote
1. Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato
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Cabbage family
- cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
Onion family
- onion, scallion, leek, garlic, shallot
Leafy greens
- spinach, lettuce
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Mushrooms
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paring knife
chef knife
used in paring
used in cutting
chopping board
colander
bowls
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utility tray
saut pan
steamer
oven
LM-Cookery Grade 10
3. Sulfur compounds
Give the characteristic strong flavor and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and
broccoli.
Color Components
1. Chlorophyll a fat soluble compound responsible for the green color of
plants. When combined with acid, it forms pheophytin which
produces an olive green color.
When combine with alkali, it forms chlorophyllins which
produces a more intense green color. The addition of baking
soda when cooking that results to brighter green color, is an
example.
2. Carotenoids the yellow, orange to red soluble pigments found in
plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin responsible for the yellow pigments
3.2 - Anthocyanins responsible for red and blue to violet
pigments (beets) Tube, eggplants
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1. Freshness
Fresh vegetables should be crisp and bright in colors.
5. Variety
Different varieties differ in color,
shape, texture and sometimes flavor.
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Vegetables are good sources of food nutrients that are very important in
everyday meals.
2. Vitamin C
Example:
cabbage type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables
3. Vitamin B complex
Beans and leafy greens are rich sources of vitamin B
complex
Example:
ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
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4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with
more than 20 sugar residue.
They are called as
polysaccharide.
Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
Fiber content
Glycemic load of diet
Nutrient density and phytochemical content
Example:
wheat bran
whole grain breads and cereals
cabbage
carrots
Brussels sprouts
Preparing Fresh Vegetables
1.
Washing
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent
drying.
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2.
Soaking
Do not soak vegetables for long periods to prevent flavor and nutrient
loss.
Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold
salted water to eliminate insects.
Limp vegetables can be soaked briefly in cold water to restore
crispness.
3.
in
preparing
LM-Cookery Grade 10
A.
1.
Start by filling a bowl with cold
water and lemon into it. (You could also
use a dash of vinegar) this will slow the
browning on the surface of the artichoke
when it is cut and exposed to air.
2.
Pull out the tough outer, dark
green leaves of artichoke.
3.
Continue removing leaves until
you are left with light colored, tender
leaves. Rub surfaces with lemon.
4.
5.
Trim the remaining dark green
surfaces at the base, including stalk
and continue to rub with lemon.
6.
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6.
7.
Use spoon to remove hairy
fibers in the center of the artichoke.
8.
Pull out all of the tough red
fibers, leaving the soft green leaves
in place.
9.
Cut the artichokes lengthwise
into sizes that suit your recipe and
place it in the water bath with lemon
before cooking.
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B.
Trimming Asparagus
1.
2.
Bend
downward with each
end until it breaks
into two.
3.
Repeat with the whole bunch of asparagus.
Purplish ends on the left are destined for stock,
and greenish spears to be trimmed.
4.
Trim or cut them into one inch length for
cooking.
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C.
Preparing Avocados
1.
Grip the avocado gently on one side with one
hand, cut the avocado lengthwise around the seed.
2.
Open the avocado into halves to expose the
seed.
3.
Scoop out the seed with the use of spoon or
scooper.
4.
Gently tap the seed with a knife and twist to
get the seed out and discard.
5.
Scoop out the avocado flesh with a spoon or
scooper.
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6.
D.
1.
Pull off any bruised or wilted outer leaves from a red or green cabbage
head.
2.
3.
Cut the halves into quarters lying flat side
down on the cutting board.
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4.
Use a paring knife to remove the hard core.
Repeat with remaining cabbage quarters.
5.
Cut into slices or shred the cabbage to your
desired thickness.
E.
1.
To remove the paper skin of garlic, cut off the
base of the clove.
2.
Place the clove on a board and gently slam it
with flat side of a knife.
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3.
4.
5.
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F.
Cleaning leeks
3. Slice them
crosswise.
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Formative Assessment
Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.
Name
1.
2.
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Classification
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3.
4.
5.
6.
7.
8.
9.
10.
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2.
1.
3.
4.
5.
6.
7.
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166
Solubility in
water
Slightly
Soluble
Slightly
Soluble
Very
soluble
Very
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4. Changes in nutrients
A. Carbohydrate
- moist heat cooking gelatinization of starch
- dry heat cooking dextrinization of starch
- carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery
Dont overcook.
Prepare vegetable as close to service time as possible and in
small quantities.
If the vegetable must be cooked ahead, undercook slightly and
chill rapidly. Reheat at service time.
Never use baking soda with green vegetables.
Cut vegetables uniformly for even cooking.
Cook green vegetables and strong flavored vegetables
uncovered.
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5. Seasonings
Seasonings should not mask the natural flavors
6. Sauces
Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations
Vegetables should be cooked separately for different cooking
times, and then combined
Combine acid vegetables like tomatoes, to green vegetables just
before service to prevent discoloration of greens.
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Drain vegetables and place half the liquid in a cooking pot, and
bring to boil.
Add vegetables and heat to serving time. Do not boil for a long
time.
Season liquid before adding vegetables to blend flavors of herbs
and spices.
Use butter to enhance the flavor of most vegetables.
Frozen vegetables
1. Examine all frozen products
when received to check quality
Canned vegetables
1. Drain vegetables and place
half the liquid in a cooking pot,
and bring to boil.
2. Frozen vegetable requires
2. Add vegetables and heat to
shorter time in cooking because serving time. Do not boil for a
they have been partially cooked long time
3. Cook from the frozen state. 3. Season liquid before adding
Can be cooked directly into vegetables to blend flavors of
steamer or boiling salted water.
herbs and spices.
4. Corn on the cob and
4. Use butter to enhance the
vegetables frozen in solid block
flavor of most vegetables
like squash, should be thawed
for even cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing
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garden vegetables
Primeurs
peas
Ceecy
carrots
Doria
cauliflower
Fermiere
spinach
Forestiere
mushrooms
Judic
braised lettuce
Lyonnaise
onions
Nicoise
asparagus
Provenale
tomatoes
with
garlic,
parsley and
sometimes mushrooms or olives
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3. Braising
The blanched or raw vegetable, is placed in the
pan then liquid is added (stock, water, wine) to cover
vegetables, then cooked slowly.
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4. Baking
Cooking starchy vegetables using heat of the
oven, rather than range top. Starchy vegetables are
baked because the dry heat produces a desirable
texture.
5. Deep frying
Vegetables large enough to coat with breading or
batter may be fried. Quick cooking vegetables
can be fried raw. Some, may be precooked by
simmering or steaming briefly to reduce the cooking
time in frying.
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Procedure:
1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
6.
Boiling Vegetables
Trim, peel and cut vegetables as required.
Add required amount of water to the pot.
Add salt and bring to boil.
Place vegetables in the pot and return the water to a boil.
Reduce heat to a simmer and cook vegetable, to required
doneness.
Green vegetables and strong flavored vegetables are
cooked uncovered.
Drain vegetables quickly to avoid overcooking.
Steaming Vegetables
Trim and cut vegetables as required.
Pre-heat the steamer.
Arrange vegetables in pan or baskets for cooking. Make a shallow,
even layers for uniform cooking.
Steam for required time.
Remove vegetables from steamer.
Finish vegetables according to recipe and serve at once, or cool
quickly.
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Sauting Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Ladle
Strainer
Spatula
Ingredients:
Vegetables (any kind)
Procedure:
Sauting Vegetables
1. Prepare vegetables as required.
2. Place saut pan on high heat.
3. When pot is hot, add small amount of clarified butter, oil or other fat
enough to coat the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will be
lowered too much and the vegetables will simmer instead of saut.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.
1.
2.
3.
4.
5.
Frying Vegetables
Prepare mise-en place. Use a griddle if only a small amount of fat is
required.
Heat the pan and add fat, and let it heat.
Place prepared vegetables in the pan. Cook to desired degree of
browning.
Turn vegetables with a spatula and continue to cook until done.
Remove from pan, and drain on absorbent paper to eliminate excess
fat.
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Braising Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Strainer
Ladle
Ingredients:
Vegetables
Water or wine
Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or
drained off the liquid and reduced over high heat before serving to
concentrate flavor.
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LM-Cookery Grade 10
Performance Activity 2
Directions: Given the different recipes, follow the procedures by pair or by
group.
Vegetable Tagliatelle
Tools/Equipment Needed:
Chopping board
Knife
Pots and pan
Coriander
Ladle
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Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter
Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick,
cut into long thin strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water.
Refresh under cold water and drain.
3. Just before serving, heat butter in saucepan over moderate heat.
Add vegetables and toss in butter until hot.
Your performance will be rated using the scoring rubric below:
4
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Sauted Mushroom
Tools/Equipment Needed:
Pan
Ladle
Plate
Ingredients:
1 1/2kg
10 tbsp.
mushrooms, fresh
clarified butter or
salt to taste
pepper to taste
Procedure:
1. Rinse the mushrooms quickly and dry them with towels. Trim off
the bottom of the stems and slice the mushrooms.
2. Heat saut pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Saut over high
heat until browned. Do not overcook.
4. Season with salt and pepper.
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Braised Celery
Tool/Equipment Needed:
Chopping board
Knife
Pan
Ladle
Ingredients:
1 kg
4 tbsp
1 pt.
celery
butter
brown stock or chicken stock
salt to taste
pepper to taste
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Procedure:
1. Trim and wash celery. Peel the outside part and use the tender
inner stems. Cut into 1 inches lengths.
2. Heat the butter in a braising pot and add the celery. Cook over
moderate heat until the celery is just beginning to soften.
3. Add enough stock to cover the celery. Season with salt and pepper
to taste. Cover and cook slowly in an oven or range top until
tender.
4. Drain the celery and keep it warm. Reduce the stock over high
heat. Adjust the seasonings and pour the sauce over the celery.
Your performance will be rated using the scoring rubric below:
4
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Tools/Equipment Needed:
Pan
Ladle
Knife
Chopping board
Baking pan
Ingredients:
1.8 kg
6 tbsp.
c
6 tbsp.
8 tbsp.
2 tbsp.
2 tbsp.
tsp
1/8 t
t
sweet potatoes
water
light corn syrup or maple syrup
brown sugar
orange juice
lemon juice
butter
cinnamon
ground cloves
salt
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Procedure:
1. Scrub sweet potatoes. Boil or steam until tender. Do not overcook.
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle. Cut into
uniform pieces. Arrange in a buttered baking pan.
4. Place water, syrup and sugar in a saucepan. Stir over heat until
sugar is dissolved. Add remaining ingredients and boil mixture to
form heavy syrup.
5. Pour syrup over potatoes.
6. Bake at 350F until potatoes are thoroughly cooked and glazed,
about 45 60 minutes.
Your performance will be rated using the scoring rubric below:
4
colander
Turner
measuring spoon
Knife
measuring cups
Chopping board
casserole
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Ingredients:
kl
1 kl
kl
kl
2 stalk
2 cups
1 head
2pcs
kl
1/4kl
2T
1pc
stripped ubod
stripped sweet potato
carrot
cabbage
celery
ground peanut
garlic
onion
ground pork
shrimps
fish sauce
pork bouillon
Procedure:
1. Blanch the ubod first
2. Saut the garlic and onion, put the ground pork and 2T fish sauce
3. Put sweet potato until tender
4. Put the ubod, carrots, cabbage and celery
5. Put the ground peanut
6. Season to taste
Sauce:
Ingredients:
kl
1/4T
cup
cup
1 stalk
cup
1.5L
sugar
fish sauce
ground peanut
minced garlic
chopped celery
cornstarch mixed with cup water
water
Procedure:
1. Caramelized sugar, put 1.5 liter of water and let it boil
2. Put the minced garlic, celery and peanut
3. Let it boil
4. Thickened with cornstarch dispensed in water
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Classic arrangement:
1. Main item in front, vegetables, starch items and
garnish at the rear.
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4. A starch or vegetable item heaped in the center, the main item sliced
and leaning up against it.
Guidelines in Plating
1. Keep food off the rim of the plate.
Select a plate large enough to hold food without hanging off the
edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the
diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be
identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are
needed to balance a plate by providing an additional element.
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Vegetable Purees
1. Cook vegetable until soft, then drain
well.
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process
again.
5. Add whipping cream.
6.Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or
microwave until hot.
Ribbon Vegetables
1. With vegetable peeler, shred carrot, corvette
and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons
will be very thin.
2.Toss vegetables with melted butter or
margarine.
3. Cook until tender crisp.
Vegetable Rings
1.
2.
3.
4.
5.
With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
Remove core, seeds and membranes from peppers.
Toss vegetables with melted butter or margarine.
Cook until tender crisp.
Serve hot or refrigerate to serve chilled.
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Photo Collection
Directions: Follow instructions below:
1. Make a photo album on the creative presentation techniques
for vegetable cookery.
2. It should contain a minimum of 10 pages and a maximum of
15 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubric below:
SCORE
5
4
3
2
1
CRITERIA
Done creatively and neatly showing much relevance to the given
task
Done creatively and neat enough with relevance to the given task
Done creatively and neat enough but no relevance to the given
task
Done simply and neat enough but not so relevant to the given
task
Done poorly with erasures and irrelevant to the given task
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Tools/Equipment Needed:
Pan
Mixing Bowl
Ladle
Chopping Board
Knife
Plate for serving
Ingredients:
350 g
8
4tbsp.
4tbsp
4
4tbsp
1
2
t
12tbsp
1/8 c
12tbsp
t
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Procedure:
1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded cabbage. Continue
to stir fry for 1 -2 minutes, then add shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables are crispy.
7. Mix cornstarch with cold water, then stir into vegetables to thicken
the sauce.
8. Stir the sesame oil and serve at once.
Your performance will be rated using the scoring rubric below:
4
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Leftovers
1. Dont mix batches.
2. Store leftover creamed vegetables for one day only. Before storing,
cool rapidly by placing the container on ice.
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Classifications of Seafood
Fish products are divided into two categories
1. Fin fish fish with fins and internal skeletons
A.
Saltwater fish
Flatfish
Flounder
Sole
Round fish
Black sea bars
Bluefish
Cod
Grouper
B.
Freshwater fish
Cat fish
Eel
Tilapia
2. Shell fish fish with external shells but no internal bone structure.
They have hard outer shells.
Two classifications of Shellfish
A.
B.
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Parts of a Fish
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Market Forms
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Market Forms
Mollusks
1. live in the shell
2. shucked fresh or frozen
3. canned
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Crustaceans
1. live
2. cooked meat, fresh or frozen
Identify the market forms of fish. Write your answer in your test
1. _________
2. ____________
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3. __________
4. ____________
5. __________
6. ____________
7.__________
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Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed
shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
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5. Breaded, battered and other frozen prepared fish items are mostly
cooked from frozen state.
Shellfish
1. MUSSELS
Keep refrigerated (32F to 35F/0 to 2C). and
protect from light. Store in original sack and keep sack
damp.
2. SCALLOPS
Shucked scallops can be cooked without further
preparation.
Keep scallops covered and refrigerated (30F to
34F). Do not let them rest directly on ice or they
will lose flavor and become watery.
3. LOBSTERS
Live lobsters are either live or cup up before cooking.
Live lobsters are plunged head first into boiling water, then
simmered for 5 6 minutes. If served hot, they are drained
well and split in half, and claws are cracked.
Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
Cooked lobster meat must be covered and
refrigerated at 30 to 34F. It is very perishable and should
be used in 1 2 days.
4. SHRIMPS
Kept frozen at 0F (-18C). or lower
Thaw in refrigerator
Peeled shrimp should be wrapped before
placing on ice
Shrimp served hot must be peeled and
deveined before cooking
Shrimp to be served cold, must be peeled after
cooking to preserve flavor.
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5. CRABS
Live crabs should be kept alive until cooked.
Frozen crabmeat is very perishable when
thawed. It must be treated like any other
frozen fish.
CRITERIA
Done creatively and neatly showing much relevance to the given topic
Done creatively and neat enough with relevance to the given topic
Done creatively and neat enough but no relevance to the given topic
Done simply and neat enough but not so relevant to the given topic
Done poorly with erasures and irrelevant to the given topic
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Are you ready for cooking? Fasten your seatbelt and carry on.
Principles of cooking fish and seafood dishes (dry heat and moist heat
cookery)
Variety of shellfish and fish dishes
Cooking Techniques for Fish and Shellfish
Fish is very delicate and easily overcooked. During cooking, test for
doneness must be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is
no longer pink
3. The flesh becomes opaque (usually white)
Lean fish
Lean fish has almost no fat, so it easily becomes dry. It is best served
with sauces to enhance moistness and gives richness.
Poaching is the moist heat method suited
Fish should be basted with butter or oil if broiled or baked.
Lean fish maybe fried or sauted to gain palatability from added fat.
Fat fish
The fat in fish, enables them to tolerate more heat without becoming
dry.
Fat fish can be cooked by poaching.
Fat fish are well suited to broiling and baking. The dry heat methods
eliminate excessive oiliness.
Large fat fish like salmon, and mackerel may be cooked in fat, but
care should be taken to avoid excessive greasiness.
Shellfish
Cook oyster just enough to heat thoroughly to keep it juicy and plump.
Clams become tough and rubbery if overcooked
Shrimps like other shellfish, become tough and rubbery when cooked
at high temperature.
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Filleting Fish
First, cut behind the head while
angling the knife toward the front of
the fish. There is a lot of good flesh
on the top side where the fillet
extends under the bony plate of the
skull and angling the knife will
ensure you don't waste it. Cut down
to the bone and follow the line
through to just behind the fins.
Turn the fish and run the knife just
clear of the fins with a slight
downward angle. When you feel
the knife is down to the bone
reduce the angle and follow the
bone until you come up against the
backbone.
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Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet,
this lubricates the blade and gives a much cleaner cut, more control of the
knife and far less drag on the sides of the blade.
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Deboning Fish
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The fillet is now deboned and the piece on the right of the picture
above is discarded or washed and put aside with the fish heads and back
bones for making fish stock
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B. Opening Clams
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Cleaning a Squid
LM-Cookery Grade 10
Splitting a Lobster
How to Cut Lobster in Lengthwise
1. Place the lobster on its back on a
tea towel to prevent slipping.
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A lobster split is not only an attractive style for presentation, but also
enables easy access to the delicious meat inside. Turn the lobster around
and continue the cut through the center of the head.
The following will be the different activities that you need to undertake:
By group you will do collaborative learning and study the step by step
procedures on how to perform scaling, filleting, skinning, deboning,
opening oyster, opening clams, cleaning a squid, and splitting lobster.
Be ready for a demonstration.
You can watch a video in You Tube or visit markets to see actual
demonstration for deeper learning.
Bring the materials needed for the purpose of demonstration of the
lesson.
You will demonstrate the different ways of preparing fish and seafood
prior to the cooking activities.
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1.
2.
3.
4.
5.
6.
7.
8.
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Directions: Perform the given recipe. Your performance will be rated using the
given rubric below.
Broiled Shrimp Campy
Tools/Equipment Needed:
Broiler, griller
Brush
Baking Sheet
Ingredients:
680 g large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
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Procedure:
1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large
broiler proof rimmed baking sheet.
2. Sprinkle with oil and garlic, and season generously with salt and
pepper; toss to coat. Arrange shrimp in a single layer.
Can perform the skill without supervision and with initiative and
adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
supervision.
Can perform the skill satisfactorily but requires some assistance
and/or supervision.
Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
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Directions: Given the different recipes by group prepare and cook fish and
shellfish. Your performance will be evaluated using the given rubric.
Fillet of Sole Meniere
Tools/Equipment Needed:
Mixing bowl
Ladle
Pan
Spatula
Ingredients:
Fish
Emeril's Fish Rub (or any combination of seasonings you like)
2 tbs. butter
Lemon juice
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Procedure:
1. Season all the fillets by sprinkling the seasoning and pressing it into
the meat.
2. Get a spatula to handle the fish. If you have 10-12" filets cut them in
half unless you're using a fish spatula
3. Heat the pan on medium heat and add the butter. When the butter is
melted put some fish in the pan. Leave it on one side for about three to
four minutes.
4. Move them around often to assure they're not sticking.
5. Flip one piece to check the brownness. If it's partially browned flip them
all and continue to cook until the other side is browned.
6. Add more oil as needed.
7. Once it's out of the pan put six or eight drops of lemon juice on each
piece. You may use other sauces if you want.
Note: Testing the degree of doneness is as simple as taking your
spatula and gently pushing on the thickest part of the fillet in the spinal
bone line. When done, meat separates when you gently push with
spatula.
4
3
2
1
Can perform the skill without supervision and with initiative and
adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
supervision.
Can perform the skill satisfactorily but requires some assistance
and/or supervision.
Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps,
clams and oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying
pan. The batter also provides a crisp, flavorful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
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4. Fried fish is usually served with lemon or cold sauce such as tartar,
remoulade or cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during
frying.
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Procedure:
1. Use a small bowl and prepare an egg wash by mixing 1 large egg with 1
tsp of water.
2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper,
garlic salt, and blend well. This breading recipe will bread about 2 pounds
of fillets.
3. Rinse the fillets and pat dry, then place them into the refrigerator for about
30 minutes.
4. Place the fillets in the egg wash, then the Breading Mix before placing them
on the prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
6. The oven should be pre\-heated to 375. Cook the fillets 5 minutes on each
side
4
3
2
1
Can perform the skill without supervision and with initiative and
adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
supervision.
Can perform the skill satisfactorily but requires some assistance
and/or supervision.
Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
You did a great cooking. Its time to plate and present your dish. Go on
and enjoy learning and doing.
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color
shapes
textures
flavors
2. Portion size
match portion sizes and plates select plates large enough to hold
all the items without crowding
balance the portion sizes of the items on the plate dont let the
main item get lost with excessive garnish
arrangement on the plate
Guidelines to help plating attractive
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own
identity.
4. Maintain unity. Create a center of attention and relate everything to
it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
3. Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates
Examples of Garnishes or Accompaniment for Plating
Bouqetiere
bouquet of vegetables
Jardinire
garden vegetables
Clamart
peas
Crecy
carrots
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Doria
cucumbers (cooked in butter)
Dubarry
cauliflower
Fermiere
carrots, turnips, onions and celery cut into
uniformslices
Forestiere mushrooms
Lyonnaise onions
Nicoise
tomatoes concasse cooked with garlic
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2. Portion size
5. Garnishes
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Tools/Equipment Needed:
Oven
Baking sheet
Brush
Fork
Plate
Ingredients:
3 fish steaks, 1 thick
tsp. salt
Dash of pepper
2 tsp. lemon juice
2 tbsp. butter, melted
Procedure:
1. Sprinkle both sides of fish with salt, pepper and lemon juice.
2. Brush with half of the butter.
3. Put fish in broiler pan in 550 degree oven, dont cover.
4. Broil with tops about 4 inches from heat until light brown.
5. Brush fish with butter turn very carefully.
6. Brush with rest of the butter.
7. Broil until fish flakes easily with fork, 4 6 more minutes.
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Tools/Equipment Needed:
Pan
Baking dish
Food tong
Spoon
Broiler/oven
Ingredients:
2 lbs. sole fillets
2 lbs. spinach, cooked and drained
C. dry white wine
1 C. fish stock
3 tbsp. butter
4 tbsp. flour
1 C. grated cheese
Salt and pepper
Procedure:
1. Roll and secure each fillet with toothpicks
2. Poached for 8 minutes in wine/fish stock
3. Drain and save liquid
1.
2.
3.
4.
5.
6.
7.
8.
Sauce
Melt butter
Blend in flour, salt and pepper and fish liquid
Assemble butter in shallow serving dish
Arrange spinach on bottom
Cover with poached fish (remove toothpicks
Spoon sauce over fish
Sprinkle with cheese
Broil under hot broiler a few minutes
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4
3
2
1
Can perform the skill without supervision and with initiative and
adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
supervision.
Can perform the skill satisfactorily but requires some assistance
and/or supervision.
Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
Fresh Fish
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Frozen Fish
1. Store at 0F (-18C. or colder.
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time: Fat fish 2
months; Lean fish 6 months.
4. Rotate stock first in, first out.
Shellfish
A. Oyster
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1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Column A
Removed viscera first before storing
Wrapped to prevent freezer burns
Kept in cold, wet cartons
Packed in moist seaweed
First in, first out
Wrapped before freezing
Left in original moisture proof wrapped
Refrigerate at 30 to 34F (-1 to 1C)
Store at 0F ( -18C. or colder)
Stored for 1 to 2 days
Column B
A. fresh fish
B. frozen fish
C. lobster and shrimp
D. shellfish
e. all of the above
Directions: Perform experimental fish cookery. Make your own recipe and
prepare, cook and present the product. Explain how to properly store your
output. Your performance will be evaluated using the given rubric.
4
3
2
1
Can perform the skill without supervision and with initiative and
adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
supervision.
Can perform the skill satisfactorily but requires some assistance
and/or supervision.
Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
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Post Test 2
Multiple Choice.
Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer in your
test notebook.
1. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans
C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado
D. Seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and
odor to some vegetables like onions, leeks, garlic, chives, cabbage, and
broccoli?
A. Flavonoids
C. Sugar
C. Glutamic acid
D. Sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. Bowls
C. Steamer
B. Colander
D. Utility tray
4. Which of the following is cooking by placing blanched or raw vegetables in
the pan, adding liquid (stock, water, wine) then covering and cooking it
slowly?
A. Boiling
C. Braising
B. Baking
D. Sauting
5. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins
C. Chlorophyll
B. Carotenoids
D. Lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will
she eat to give her the nutrient she needs?
A.Alugbati
C. Lettuce
B. Potatoes
D.Saluyot
7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item
is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at
the rear.
D. The main item is in the center with neat piles of vegetables carefully
arranged around.
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8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core
of a cabbage. Which of the following knife will she use?
A. Butcher knife
C. Cutting knife
B. Channel knife
D. Paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife
C. Cutting knife
B. Channel knife
D. Paring knife
10. At what temperature in a dry, dark place should potatoes and onions be
stored?
A. 50 650F
C. 60 850F
0
B. 40 45 F
D. 70 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables
C. Roots and tubers
B. Green vegetables
D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish
C. Round fish
B. Freshwater fish
D. Shell fish
13. Which of the following fish is high in fat?
A. Bass
C. Mackerel
B. Cod
D. Red Snapper
14. Which of the following fish is low in fat?
A. Cod
C. Trout
B. Salmon
D. Tuna
15. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly
C. Fillet
B. Dressed
D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish
C. Grouper
B. Cat fish
D. Sole
17. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly
C. Fillet
B. Drawn
D. Steak
18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
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QUARTER 3
PREPARE STOCKS, SAUCES AND SOUPS, AND
POULTRY AND GAME DISHES
Overview
This quarter will enable students or learners to acquire competencies
in: preparing, storing, reconstituting and evaluating stocks, sauces and soups;
cooking, plating/presenting, and storing poultry and game dishes, preparing,
cooking, plating/presenting and storing meat dishes.
Objectives:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Pre-Test
Directions: Read and understand the statements/questions below. Choose
the letter of the correct answer and write it in your test notebook.
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and
vegetables. Which of the following liquids is a by-product after the different
food stuffs have been simmered?
A. glaze
C. stock
B. sauce
D. water
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2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock
C. prawn stock
B. ham stock
D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock
C. glace viande
B. fish stock
D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock
C. prawn stock
B. ham stock
D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock
C. white stock
B. fish stock
D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock
C. prawn stock
B. ham stock
D. vegetable stock
7. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG
C. spices
B. salt
D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to give
aroma to the stock?
A. aromatic flavoring
C. ginger
B. garlic
D. smoke
9. What makes the stock tasty and appetizing?
A. appearance
C. ingredients
B. color
D. smell
10. Which of the following is a clear soup?
A. bisques
C. cream
B. bouillon
D. puree
11. Which of the following examples is a thick soup?
A.
bisques
C. consomm
B.
bouillon
D. fruit
12. Which of the following is not a thickening agent?
A.
flour
C. rice
B.
grain
D. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened
with flour enriched with butter?
A. Hollandaise sauce
C. veloute sauce
B. savory butter
D. white sauce
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14. Which among the four basic sauces has a chief ingredient of chicken
broth thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce
C. veloute sauce
B. savory butter
D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter,
egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce
C. white sauce
B. savory butter
D. veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is
creamed and blended with other ingredients to give individual flavor?
A. Hollandaise sauce
C. veloute sauce
B. savory butter
D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream
C. flour
B. egg
D. spice
18.
What do you call birds that are hunted for food?
A. game
C. poultry
B. livestock
D. swine
19. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. chicken
C. itik
B. goose
D. pecking duck
20. What do you call to young immature pigeon of either sex with extra
tender meat is called___.
A. duck
C. rooster
B. fryer
D. squab
21. Poultry is composed of different parts. Which of the following do breast
meat belong?
A. dark meat
C. variety meat
B. tough meat
D. white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer
C. roaster
B. hen
D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day
C. 2 to 4 days
B. 1 to 2 days
D. 3 to 4 days
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25. How do you classify the fleshy part of chicken like breast?
A. entrails
C. viscera
B. dark meat
D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry, which of the
following methods will you apply?
A. boiling
C. roasting
B. frying
D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling
C. roasting
B. frying
D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature
C. low to moderate temperature
B. low temperature
D. moderate temperature
29. What factor affects the poultry meats tenderness and juiciness?
A. age
C. cuts
B. cookery
D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
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Classification of Stocks
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Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container
Ingredients:
4 -5 kg
1L
Mirepoix
450 g
16 tbsp.
16 tbsp.
LM-Cookery Grade 10
Bouquet Garni
1
6-8
2
pc
tsp
tsp
stems
whole
Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water to speed
extraction.
4. Bring water to a boil and then, reduce to simmer. Skim the scum that
comes from the surface for a clear stock. Do not let the stock boil
because it makes the stock cloudy.
5. Keep the water level above the bones because bones cooked while
exposed to air will turn dark and darken the stock. Also, bones will not
release flavor into the water.
6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:
Setting the pot in a sink and allow cold water to flow under the pot
and around it.
Stirring the pot occasionally so all the stock cools evenly.
10. When cooled, refrigerate the stock properly in covered containers for 2-3
days. If properly frozen, it will last for several months.
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OVERALL EVALUATION
Directions:
Level
Achieved
PERFORMANCE LEVELS
PERFORMANCE STANDARDS
For acceptable achievement, all items should
receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.
2. Rinse in cold water to remove impurities that
cloud the stock.
3. Place the bones in the stockpot and cover with
cold water to speed extraction
4. Bring water to boil and then reduce to simmer.
Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
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onion, chopped
carrot, chopped
celery, chopped
tomato puree
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Bouquet Garni
1
6-8
2
pc
tsp
tsp
stems
whole
Procedure:
1. Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer, and brown in a hot oven at
375F (190C. or higher. The bones must be well browned to color the
stock sufficiently. Bones may be oiled lightly before browning.
4. When the bones are well browned, remove from pan and place in a
stockpot. Cover with cold water and bring to simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the pan by
adding water and stirring over heat until all the brown drippings are
dissolved or loosened. Add to stockpot.
6. While the stock is getting started, place the mirepoix in the roasting pan
with some of the reserved fat and brown the vegetable well in the oven.
7. When the water in the stockpot comes to a simmer, skim the scum at the
surface.
8. Add the browned vegetable and tomato puree to the stockpot.
9. Put the bouquet garni by tying it to the handle of the pot for easy removal.
10. Continue to simmer for recommended length of time, 6-8 hours.
11. Strain through several layers of cheesecloth.
12. Cool the stock and refrigerate properly in a covered container to keep for
2-3 days. If properly frozen, it will last for several months.
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Level
Achieved
PERFORMANCE LEVELS
PERFORMANCE STANDARDS
For acceptable achievement, all items should
receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.
2. Rinse in cold water to remove impurities that
cloud the stock.
3. Place the bones in the stockpot and cover with
cold water to speed extraction
4. Bring water to boil and then reduce to simmer.
Skim the scum.
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Classifications of Soups
1. Clear Soups
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2. Thick Soups
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a. Dessert soup
A. Ginataan a Filipino soup made from coconut milk, milk, fruit,
and tapioca pearl served hot or cold.
B. Osheriku a Japanese asuki bean soup
C. Tonge sui a Chinese soup
b. Fruit Soup can be served hot or cold depending on the recipe
where dried fruits are used like raisins and prunes. Fruit soup may
include milk, sweet or savory dumplings, spices or alcoholic
beverages like brandy and champagne.
c. Cold soup is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
d. Asian soup is a traditional soup which is typical broth, clear
soup, or starch thickened soup.
Other thickening agents for soup
1. rice
2. flour
3. grain
4. corn starch
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Ingredients of soup
Meat (chicken, beef, pork, lamb, fish)
Salt
Pepper
Vegetables (carrots, string beans, turnips, tomatoes, mushrooms,
celery, leak)
Onion
Garlic
Water
Eggs
Cornstarch
Seasoning (MSG, convenience products)
Butter
Cream
Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
Basic Principles of Preparing Soup
1stPrinciple. Starting with Cold Water
Why cold water? Most protein, vitamins and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water
would lessen the flavor and nutritive content of stock
2ndPrinciple. Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut
should be julienne (thin strips: inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so
the cut should be 1 cubed so that stock will have time to extract the flavor
and will not fall apart after a long cooking.
3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce
and blanched for white stock.
4th Principle. Simmering
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.
5th Principle. Skimming
Keep the stock clear. The scum on top of stocks contains impurities.
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Cooking soups
Meats, Poultry and Fish
Cuts of meat that are less tender should be added early in the cooking
process
Poultry needs to be added early enough so that it cooks thoroughly
Add fish closed to the end of the cooking process to keep it from
overcooking.
Grains and Pasta
Allow a little more time in cooking.
Beans and Legumes
Soaked beans, lentils and black-eyed peas should be added with the
liquid so they will fully cook
Dense or Starchy Vegetables
A small-diced cut of potatoes, carrots, and winter squashes will require
3045 minutes to cook.
Green Vegetables:
These vegetables should be added during the final 1520 minutes of
cooking the soup
Adjusting Consistency
Thick soups may continue to thicken during cooking and may need
additional stock or water added to adjust the consistency
Degreasing
Broth-based soups maybe prepared in advance, cooled and refrigerated.
This facilitates removing of congealed fat from the surface. Skim the top
layer of fat from a hot soup with a ladle, alternately.
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QUANTITY
cup
kg
3 cups
2 bulbs
1 whole
2 cups
cups
tsp.
2tbsp.
tsp.
1 c
INGRIDIENTS
DESCRIPTION
chopped bacon
potatoes
water
onions, chopped
chicken bouillon cube
hot water
butter
pepper
Gold Medal all-purpose flour
salt
all-purpose cream
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into
cubes, place in a saucepot and add water and chopped onions. Bring
to a boil and cook until potatoes are tender. Remove potatoes and
sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add the hot water. Place
cooked potatoes in blender in 2 batches, adding cup of the potatochicken broth with each batch. Cover and blend for 1 minute or until
smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose
cream at once. Stir while cooking until slightly thickened and bubbly.
Cook for 1 minute more. Stir until heated through. If necessary, stir in
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Direction: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair Poor
I. Products:
(3)
(2)
(1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing
the ingredients
b. used only the proper and needed utensils and
dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand towel
and pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
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PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil.
Simmer for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook
slowly for 4 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels. Remove the remaining particles and reserve
the meat for another purpose.
4. To clarify the consomm, return it to the heat and add beaten egg
whites and eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness
cheesecloth.
6. Pour 6 cups of consomm into a saucepan and reserve the remainder
for another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes,
remove from the heat and strain through cheesecloth.
8. Serve hot.
Find out how well you performed by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is your learning at stake!
Direction: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair
I. Products:
(3)
(2)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
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Poor
(1)
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QUANTITY
6 cups
2 tbsp.
2 tbsp.
tsp.
2 large
1 tbsp.
2 tbsp.
1/8 tsp
2 large
1 tbsp.
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INGRIDIENTS
DESCRIPTION
prepared basic chicken stock
light soy sauce
sherry
white pepper
egg whites
salt
sesame oil
cornstarch
eggs
scallions , thinly sliced
LM-Cookery Grade 10
PROCEDURE:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add
the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining cup chicken stock until lump
free. Add to the soup. Stir in the sesame oil, garnish with scallions
and serve hot.
Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair
I. Products:
(3)
(2)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while
preparing the ingredients
b. used only the proper and needed utensils
and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand towel
and
pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
265
Poor
(1)
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QUANTITY
22 grams
1 medium
3 strips
600 grams
1 pc
cup
dash
INGRIDIENTS
DESCRIPTION
butter
onion, chopped
bacon, chopped
carrots, cubed
small chicken cube
cream
salt/ pepper
PROCEDURE:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly
reduce heat, cover, simmer for about 30 minutes or until carrots are
tender. Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly without
boiling.
5. Season with salt and pepper. Serve hot
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Directions: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair
I. Products:
(3)
(2)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while
preparing the ingredients
b. used only the proper and needed utensils
and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand
towel and
pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
267
Poor
(1)
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QUANTITY
200 grams
1 tsp.
1 pc
1 pc
6 cup
6 strips
cup
cup
cup
7 cup
cup
1 can
INGRIDIENTS
DESCRIPTION
butter
salt
carrot, strips
onion, sliced
water
bacon strips
chopped onion
cubed celery
cube carrot
chicken stock
gold medal all-purpose flour
small corn kernels
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring
to a boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice
meat into cubes. Set aside.
3. In a saucepan, put bacon strips. Cook until brown. Set aside.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepan, using the bacon drippings, saut onions until soft. Add
chicken meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
It may be served with barley-garlic, bread, and bacon at the side.
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Fair
(2)
Poor
(1)
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Photo Gallery
Directions:
Make a photo album of different soups creatively served here and
abroad.
It should contain minimum of 10 pages and maximum of 15 pages
Label each creative presentation
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B. Thickening Agents
Thickening agent thickens sauce to the right consistency. The
sauce must be thick enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauce
making. Flour is the principal starch used. Other products include
cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread crumbs,
and other vegetables and grain products like potato starch and rice flour.
Starches thicken by gelatinization, which is the process by which
starch granules absorb water and swell many times their original sizes.
Starch granules must be separated before heating in liquid to avoid
lumping. Lumping occurs because the starch on the outside of the lump
quickly gelatinizes into a coating that prevents the liquid from reaching the
starch inside.
Starch granules are separated in two ways:
Mixing the starch with fat. Example: roux
Mixing the starch with a cold liquid. Example: slurry
Roux is a cooked mixture of equal parts by weight of fat and flour.
1. Fat
A. Clarified butter. Using clarified
butter results to finest sauces
because of its flavor.
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2. Flour
The thickening power of flour depends on its starch
content. Bread flour is commonly used in
commercial cooking. It is sometimes browned for
use in brown roux. Heavily browned flour has only
1/3 the thickening power of not brown flour.
A roux must be cooked so that the sauce does not have a raw,
starchy taste of flour. The kinds of roux differ on how much they are
cooked.
3. poor texture
4. synersis (weeping)
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5. oil streaking
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Butter
Flour
Light Sauce
1 tbsp.
1 tbsp.
1 cup
General Sauce
1 tbsps.
1 tbsp.
1 cup
Thick Sauce
5 tsps.
2 tbsps.
1 cup
Souffl Sauce
2 tbsps.
2 tbsps.
1 cup
Melt fat.
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3.
Cook to the desired degree of white,
blond or brown roux.
1. Reduction
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2.
Straining
This is very important in order to produce a
smooth, lump free sauce. Straining through a china
cap lined with several layers of cheesecloth is
effective.
3.
Deglazing
To deglaze means to swirl a liquid
in a saut pan to cooked particles of food
remaining on the bottom.
Liquid such as wine or stock is used
to deglaze then reduced by one-half or
three-fourths. This reduction, with the
added flavor of the pan drippings, is then
added to the sauce.
4.
Liaison mixture of egg yolks and cream added to sauce to give extra
richness and smoothness.
Heavy cream- added to give flavor and richness to sauce
Butter - Add softened butter to hot sauce and swirl until it melts. Serve
immediately to prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.
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5.
Tools/Equipment Needed:
Roasting pan
Saucepan
Strainer
Ladle
Procedure:
Method 1
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust seasoning.
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Method 2
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglaze.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.
Directions: Evaluate your finished products using the score sheet.
I. Product:
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. Color combination is attractive and
appealing
b. ingredients cooked just right
c. correct consistency not mushy/ very
thick/thin consistency
2. Palatability
a. delicious
b. tastes just right
________
_______ ______
_______
_______ ______
________
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_______
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________
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________
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________
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________
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_______
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________
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________
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3.Nutritive Value
a. highly nutritious
II. Procedure:
1. Use of Resources:
a. kept working table orderly while
preparing the ingredients
b. used only the proper and needed
utensils and dishes
c. used time-saving techniques and
devices
2. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use
clean apron, hair nets, hand towel
and pot holders
b. observed sanitary handling of food
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3. Conservation of Nutrients
a. followed proper preparation and
cooking procedures
________
_______ ______
BCHAMEL SAUCE
Purpose:
Prepare and cook bchamel sauce using ingredients and
procedures listed below:
Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
Spoon
Ingredients:
4 tbsp.
clarified butter
4 tbsp.
bread flour
gal
milk
pc
bay leaf
pc
onions
Salt to taste
Nutmeg to taste
White pepper to taste
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Procedure:
1. Heat the butter in a heavy sauce pan in a very low heat. Add the flour
and make a white roux. Cool the roux slightly.
2. In another sauce pan, scald the milk. Gradually add it to the roux,
beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the sauce. Simmer at least
15 - 30 minutes or more. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice flavor should
not dominate.
.
Directions: Evaluate your finished products using the score sheet.
I. Product:
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. Color combination is attractive and
appealing
b. ingredients cooked just right
c. correct consistency not mushy/ very
thick/thin consistency
2. Palatability
a. delicious
b. tastes just right
________
_______ ______
_______
_______ ______
________
_______ ______
_______
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
_______
_______ ______
3.Nutritive Value
a. highly nutritious
II. Procedure:
4. Use of Resources:
a. kept working table orderly while
preparing the ingredients
b. used only the proper and needed
utensils and dishes
c. used time-saving techniques and
devices
5. Cleanliness and Sanitation
a. observed well-groomed and
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HOLLANDAISE SAUCE
Tools/Equipment Needed:
Saucepan
Beater
Ladle
Spoon
Strainer
Mixing bowl
Ingredients:
1 kg.
12pcs
4 tbsp.
6tbsp .
butter
egg yolks
cold water
lemon juice
Salt to taste
Cayenne to taste
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________
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Procedure:
1.
Clarify the butter. Keep the butter warm but not hot.
2.
Place the egg yolks and cold water in a stainless steel bowl and beat
well. Beat in a few drops of lemon juice.
3.
Hold the bowl over a hot water bath and continue to beat until the yolks
are thickened and creamy.
4.
Remove the bowl from the heat. Using a ladle, slowly and gradually
beat in the warm butter. Add the butter drop by drop at first. If the
sauce becomes too thick to beat before all the butter is added, beat in
a little of the lemon juice.
5.
When all the butter has been added, beat in lemon juice to taste and
adjust seasoning with salt and cayenne. Keep warm for service. Hold
no longer than 1 hours.
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. Color combination is attractive and
appealing
b. ingredients cooked just right
c. correct consistency not mushy/ very
thick/thin consistency
2. Palatability
a. delicious
b. tastes just right
________
_______ ______
_______
_______ ______
________
_______ ______
_______
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
_______
_______ ______
3.Nutritive Value
a. highly nutritious
II. Procedure:
1. Use of Resources:
a. kept working table orderly while
preparing the ingredients
b. used only the proper and needed
utensils and dishes
c. used time-saving techniques and
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devices
2. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use
clean apron, hair nets, hand towel
and pot holders
b. observed sanitary handling of food
3. Conservation of Nutrients
a. followed proper preparation and
cooking procedures
________
_______ ______
________
_______ ______
________
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4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce
B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce
B. Butter sauce
C. Tomato sauce
D..White sauce
Research Hour
Directions: Make a research on at least ten sauces and the food where it is
commonly used in the Philippines, and ten from different countries. Include
pictures and descriptions.
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Photo Grid
Make an album (collage or scrapbook) of different stocks, sauces, and soups.
Includes description, ingredients, and procedures, storing procedures and
how it isreconstituted. Your output will be evaluated using rubrics.
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LESSON 2
Overview
This lesson deals with the selection, preparation, cooking, presentation, and
storage of poultry and game in a commercial kitchen or catering operation.
At the end of lesson you are expected to do the following:
1. perform mise en place;
2. cook poultry and game dishes;
3. plates/present and evaluate poultry and game bird dishes; and
4. store poultry and game bird
Uses
Chicken
Meat, eggs
Duck
Turkey
Meat
Goose
Quail
Meat, eggs
Pigeon
Meat
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Guinea fowl
Meat
Wild duck
Meat, feather
Pheasant
Meat
Chickens and other poultry may be divided into classes which are
essentially of the same physical characteristics associated with age, sex, live
weight and/or breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12
weeks of age, of either sex, is tender-meat with soft, pliable, smoothtextured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8
months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with
coarse skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is
usually more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight
which are on sale especially during the Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra
tender meat.
LM-Cookery Grade 10
2. Whole Poultry. These are slaughtered birds that have been bled and
de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or
missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or
seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually
packed in one carton, wrapped and chilled or frozen. The various
poultry parts are divided into any of the following:
a. dark meat drumsticks, thighs, wings, neck, backs, and rib
cage
b. white meat breasts
c. giblets gizzard and heart
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Whole Chicken
Whole Chickens are marketed either fresh or frozen.
Halves
The bird is split from front to back through the
backbone and keel to produce 2 halves of
approximately equal weight.
Breast Quarters
Halves may be further cut into which include the
wing. A breast quarter, including portions of the back,
is all white meat.
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Split Breast
A breast quarter with the wing removed.
8-Piece Cut
The whole bird is cut into 2 breast halves with ribs
and back portion, 2 wings, 2 thighs with back portion
and 2 drumsticks. The parts may be packaged
together and labelled as whole cut-up chicken. These
are usually sold without giblets.
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Wing Drummettes
The first section between the shoulder and the elbow.
Wing Mid-Section
The section between the elbow and the tip,
sometimes called the wing flat or mid-joint.
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Thigh
The thigh is the portion of the leg above the knee
joint.
Drumsticks
Drumsticks include the lower portion of the leg
quarter (the portion between the knee joint and the
hock).
Giblets
Includes heart, liver, and neck.
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Directions: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer in your test notebook
1. What do you call the birds that are hunted for food?
A. game
C. poultry
B. livestock
D. swine
2. What do you call a desexed male chicken usually under 8 months old?
A. broiler
C. hen
B. capon
D. rooster
3. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. chicken
C. itik
B. goose
D. pecking duck
4. What do you call the young immature pigeon of either sex with extra tender
meat?
A. duck
C. rooster
B. fryer
D. squab
5. Which of the following classes of poultry is on sale especially during the
Christmas Holiday?
A. broiler
C. jumbo broiler
B. capon
D. roaster
6. To what part of poultry does breast meat belong?
A. dark meat
C. variety meat
B. tough meat
D. white meat
7. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. thighs well develop
8. What do you call a young chicken that is usually 9 to 12 weeks of age ?
A. fryer
C. roaster
B. hen
D. stag
9. How many days should a whole chicken be refrigerated?
A. 1 day
C. 2 to 4 days
B. 1 to 2 days
D. 3 to 4 days
10. What is a male chicken under 10 months old?
A. fryer
C. rooster
B. hen
D. stag
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3. Using the knife, scimitar may be preferred but a fillet knife would work well
too. Cut along one side of the breast bone to the base of the chicken.
5. With your thumb under the wing joint press upward and out to separate
joint
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6. With knife, cut between joint to remove and cut any skin not separated
from carcass yet.
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10. Cut around leg quarter going up high towards backbone then circling down
toward other side.
11.
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12.
13.
Finish cut through joint to remove leg quarter. Repeat steps 10-13 for
other leg quarter.
Deboning Chicken
STEP 1: Place the chicken, breast
side up, on a clean cutting surface.
Stretch out each wing flat against the
board by pulling the tip. With a boning
knife, cut off the wing tip and next
joint, leaving the largest wing bone
still attached.
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Level
Achieved
PERFORMANCE LEVELS
10 - Can perform the skill very satisfactorily
without supervision and with initiative
and adaptability to problem situations.
7 - Can perform the skill satisfactorily
without assistance or supervision.
4 - Can perform the skill less satisfactorily
but requires some assistance and/or
supervision.
1 - Can perform parts of the skill
satisfactorily, but requires considerable
assistance and/or supervision.
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INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY
DESCRIPTION
knife
chopping board
ground pork
measuring cup
ground beef
measuring spoon
300 g
ground chicken
oven
4 pieces
sausage
wooden spoon
3 tbsp.
raisins
2 pieces
3/4 cup
minced ham
3/4 cup
1/2 cup
minced onion
1/2 cup
grated carrot
1/2 cup
5 tbsp.
bread crumbs
3/4 cup
soy sauce
1 1/2 tsp.
Juice of 1 lemon
1/2 tsp.
salt
ground black pepper
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Cooking Procedure
1. Combine ground pork, ham, sausage, bell pepper, carrot, onion,
raisins, sweet pickle relish, salt, and pepper. Mix well.
2. Add the bread crumbs and then continue mixing. Set aside.
3. Combine lemon juice and soy sauce in a large container. Stir.
4. Marinate the whole chicken in the lemon and soy sauce mixture for 30
minutes.
5. Remove the chicken from the mixture and then stuff with half of the
meat and vegetable mixture.
6. Arrange the boiled eggs inside the chicken and then continue to put-in
the rest of the meat mixture.
7. Secure the chicken by wrapping it in aluminum foil
8. Meanwhile pre heat oven at 350 degree Fahrenheit.
9. Bake the Chicken Relleno for about 1 hour
10. Remove from oven. Remove aluminum foil on the surface then brush
with butter on top and on side
11. Bake again for 15-20 minutes or until golden brown.
12. Allow to cool
13. Slice into serving pieces.
14. Serve. Share and enjoy!
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Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. Color combination is attractive and
appealing
b. ingredients cooked just right
c. correct consistency not mushy/ very
thick/thin consistency
2. Palatability
A. delicious
B. tastes just right
________
_______ ______
_______
_______ ______
________
_______ ______
_______
_______ ______
________
_______ ______
________
_______ ______
________
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________
_______ ______
_______
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
3.Nutritive Value
A. highly nutritious
II. Procedure:
2.
Use of Resources:
a. kept working table orderly while
preparing the ingredients
b. used only the proper and needed
utensils and dishes
c. used time-saving techniques and
devices
2. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking, use
clean apron, hair nets, hand towel
and pot holders
b. observed sanitary handling of food
3. Conservation of Nutrients
A. followed proper preparation and cooking
procedures
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casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
INGREDIENTS
QUANTITY
DESCRIPTION
2/3
1/2
.1/4
1/2
cup milk
Cooking spray
frying pan
Procedure
1. Preheat oven to 425.
2. Flatten chicken to 1/4-in. thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece of
chicken.
4. Roll up from a short side and tuck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
7. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken
with cooking spray.
8. Bake, uncovered, 25 minutes or until meat is no longer pink.
9. Remove toothpicks. Yield: 8 servings.
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Direction: Evaluate your finished products using the score sheet below.
I. Product:
Good (3)
Fair (2)
Poor (1)
1. General Appearance
A. Color combination is attractive and appealing
B. ingredients cooked just right
C. correct consistency not mushy/ very thick/thin
consistency
________
_______ ______
_______
_______ ______
________
_______ ______
2. Palatability
A. delicious
B. tastes just right
_______
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________
_______ ______
________
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________
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________
_______ ______
_______
_______ ______
________
_______ ______
________
_______ ______
________
_______ ______
3.Nutritive Value
A. highly nutritious
II. Procedure:
3.
Use of Resources:
a.
kept working table orderly while
preparing the ingredients
b.
used only the proper and needed
utensils and dishes
c.
used time-saving techniques and
devices
4. Cleanliness and Sanitation
a. observed well-groomed and properly
dressed for cooking, use clean
apron, hair nets, hand towel and pot
holders
b. observed sanitary handling of food
5. Conservation of Nutrients
A. followed proper preparation and cooking
procedures
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The way food is presented affects a persons perception of how it will taste.
People instinctively reject bruised apples and browned bananas, and recognize
well-marbled beef and perfectly ripe produce. Prepared dishes work in the
same manner. The perfect dish includes food that tastes as good as it looks.
Much of the artistry of cooking comes after the food has been cooked and
it is time to transfer it from pot to plate. Here, chefs rise above cooks as they
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If the food is the masterpiece, then the plate is its frame. Adapt artistic
framing strategies to your cooking for a quick way to improve your foods
presentation. Buy beautiful bowls and plates in a variety of shapes and colors.
The same bowl of soup looks dramatically different in a small Asian ceramic
cup and an oversized, shallow white French consomm bowl.
You can also decorate the rim of a plate, just as youd decorate a frame.
Use culinary elements like colorful spices or confectioners sugar; specialty
salts like Hawaiian alaea or Himalayan pink salt which also lend themselves
wonderfully to this purpose.
For small appetizers, part of the presentation is making the display platter
look beautiful. Make a bed of uncooked soba noodles or flat rice sticks, shafts
of wheat, or large sprigs of fresh herbs like rosemary and thyme. This is also
a good trick to use if you are preparing a hors doeuvre platter.
If youre decorating a plate that will hold hot food, be aware that by the
time youre finished garnishing the plate, the food may not be hot. In some
cases, you can garnish the plate before you plate the food. If this is
impossible, work quickly and have all of your garnishes close by.
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Garnishes
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to be eaten. Even picky kids will forego sugary cereal in favor of Mickey
Mouse-shaped waffles or a plate with over easy egg eyes, a bacon smile and
potato cheeks. You can even trick your own palate into liking Brussels
sprouts, zucchini and other healthy produce with a beautiful arrangement on a
dish.
Direction: Choose the correct answer from the given choices. Write the letter
on your answer sheet.
1. Act of arranging the meal on the individual plate immediately before its
serving
A. Garnishing
B. Cooking
C. Plating
D. Serving
2. If the food is the masterpiece, then the plate is its _______
A. Accessories
B. Base
C. body
D. Frame
3. To enhance in appearance by adding decorative touches
A.
B.
C.
D.
Plating
Presenting
Garnishing
Serving
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Product
Freezer ( 0oF)
1 2 days
12 months
Chicken (pieces)
1 2 days
9 months
Turkey ( pieces )
1 2 days
6 months
1 2 days
6 months
Giblets
1 2 days
3 4 months
1 2 days
6 months
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2 4 days
4 6 months
1 day
NR
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Shopping
Storage
Preparation
Thawing
Cooking
Serving
Leftovers
Refreezing
Shopping
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Storage
Preparation
Always wash hands with warm water and soap for 20 seconds before and
Thawing
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Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a
minimum internal temperature of 145 F as measured with a food
thermometer before removing meat from the heat source. For safety and
quality, allow meat to rest for at least three minutes before carving or
consuming. For reasons of personal preference, consumers may choose to
cook meat to higher temperatures.
Poultry: Cook all poultry to an internal temperature of 165 F as measured
with a food thermometer.
Serving
Left overs
Discard any food left out at room temperature for more than 2 hours (1
hour if the temperature was above 90 F).
Place food into shallow containers and immediately put in the
refrigerator or freezer for rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 F.
Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
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Post-Test
Directions: Read and understand the statements/questions below. Choose
the letter of the correct answer and write it on your test notebook.
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and
vegetables. Which of the following liquids is a by-product after the different
food stuffs have been simmered?
A. glaze
C. stock
B. sauce
D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock
C. prawn stock
B. ham stock
D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock
C. glace viande
B. fish stock
D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock
C. prawn stock
B. ham stock
D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock
C. white stock
B. fish stock
D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock
C. prawn stock
B. ham stock
D. vegetable stock
7. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG
C. spices
B. salt
D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to give
aroma to the stock?
A. aromatic flavoring
C. ginger
B. garlic
D. smoke
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20. What do you call to young immature pigeon of either sex with extra
tender meat is called___.
A. duck
C. rooster
B. fryer
D. squab
21. Poultry is composed of different parts. Which of the following do breast
meat belong?
A. dark meat
C. variety meat
B. tough meat
D. white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer
C. roaster
B. hen
D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day
C. 2 to 4 days
B. 1 to 2 days
D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails
C. viscera
B. dark meat
D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry, which of the
following methods will you apply?
A. boiling
C. roasting
B. frying
D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling
C. roasting
B. frying
D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature
C. low to moderate temperature
B. low temperature
D. moderate temperature
29. What factor affects the poultry meats tenderness and juiciness?
A. age
C. cuts
B. cookery
D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
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QUARTER 4
PREPARING AND COOKING MEAT
Overview
This quarter will enable students or learners to acquire competencies
in: preparing and cooking meat which includes: performing mise en place,
cooking and evaluating meat dishes, presenting/plating meat dishes, and
storing meat.
Objectives:
At the end of the quarter students are expected to:
1. perform mise en place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
4. store meat.
Pre-Test
Directions: Read the following statements/questions carefully and choose the
letter with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
A. calf
C. hog
B. deer
D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat
C. frozen meat
B. fresh meat
D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone
C. flesh
B. fat
D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone
C. Flesh
B. Fat
D. Ligament
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5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender
C. tender
B. slightly tough
D. tough
6. What is a long bladed hatchet or a heavy knife used by a butcher?
A. butchers knife
C. cleaver knife
B. chopper knife
D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking
C. roasting
B. broiling
D. stewing
8. What do you call the cooking method when meat is cooked in steaming
liquid in which bubbles are breaking on the surface?
A. boiling
C. roasting
B. broiling
D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution
C. soy sauce and vinegar
B. marinade
D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver knife
C. slicer
B. fork
D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts
C. tough cuts
B. tender cuts
D. variety cuts
12. Where should meat products be stored?
A. crisper
C. dry shelf
B. cold shelf
D. freezer
13. Which of the following is the tenderest cut of beef?
A. chunk
C. sirloin
B. round cut
D. tenderloin
14. When buying meat, what should you consider first?
A. brand
C. quality
B. price
D. round cut
15. What is your primary consideration when storing goods?
A. expiration date
C. quantity
B. fragility
D. size
16. These are taken from the internal organs of animals.
A. less tender cuts
C. tough cuts
B. tender cuts
D. variety cuts
17. A slaughtered animal is called ______________.
A. a carabeef
C. a pork
B. a carcass
D. a poultry
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Learning Outcomes:
At the end of the lesson you are expected to do the following:
1. perform misen place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
4. store meat.
Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and
pigs (pork). Meat comprises water, protein, fat, and various amounts of
minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef
primal cuts or primal are then broken down further into individual steak and
other retail cuts. A side of beef is literally one side of the beef carcass that
is split through the backbone. Each side is then halved between the 12th and
13th ribs into sections called the forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts
are then broken down further into individual retail cuts.
Pork is another choice, as far as meat types are concerned. Pork is
derived from pig and is classified as red meat. However, this meat is less fatty
than beef.
Beef is very popular and is used across the globe. This meat is
obtained from cow and is one of the much sought-after types of red meat.
Sheep meat is also a staple food in some parts of the world and is
consumed in many regions. Sheep meat is otherwise known as mutton (meat
of mature sheep) or lamb (immature sheep) also classified as red meat.
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2.
7.
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Composition of Meat
1. Water 70% of muscle tissue.
Water Content of Meat and Poultry
Percentage Water
Raw
Cooked
Chicken fryer, whole
66%
60%
White meat chicken, with skin
69%
61%
Dark meat chicken, with skin
66%
59%
Ground beef, 85% lean
64%
60%
Ground beef, 73% lean
56%
55%
Beef, eye of round
73%
65%
Beef, whole brisket
71%
56%
Product Name
3.
A.
Juiciness
Marbling is fat that is deposited within the muscle tissue.
Surface fats protect the meat from drying out during
cooking. Adding surface fat is called barding.
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B. Tenderness
Marbling separates muscle fibers, making meat
chew.
easier to
Structure of Meat
1.
Muscle fibers
2. Connective tissue
These are network of proteins that bind the muscle fibers together.
Connective tissue is tough. Meats are high in connective tissue if the
muscles are more exercised like meat from legs and the meat comes from
older animals.
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5. Slicing
It is the cutting of meat by determining the direction of the grain (the
muscle fibers), and cut across the grain. This is particularly important with
tougher cuts such as steak, in which the grain is also quite obvious.You
slice meat withinstead of againstthe grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of
food.
a. Use white pepper or cayenne pepper on food which you want to
keep attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding
salt before cooking will extract the juices of the meat to the
surface, and slows down the browning reactions (which need
high temperature and dry heat).
7. Coating
The two basic coatings are:
a. Flour coat the meat before cooking, otherwise the flour
becomes sticky and unpleasant.
b. Bread crumbs coat the meat in flour, then egg wash (egg
wash is made of lightly beaten whole egg with a little water/milk)
and finally with the bread crumbs.
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5. Veal flesh of a young calf, 4-5 months old. Because of its age, it is
considered by some to be the finest meat.
Directions : Match Column A with Column B. Write the letter of your answer in
separate sheet.
A.
Column A
Column B
A. Butcher knife
B. Chef knife
C. Cleaver
D. Utility knife
Column A
Column B
A. beef
_____2. goat
B. carabeef
_____3. Sheep
C. veal
D. lamb
_____5. Carabao
E. chevon
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Beef, rare
52
125
Beef, medium
57
135
68
155
71
160
Ground beef
74
165
Pork
71
160
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Meat cuts
Primary Cuts of Meat
Beef
Veal
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Lamb
Pork
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Marinades
` Good marinade will add flavor to your favorite meat and make it more
tender and juicy. Making a marinade is very simple. All you need are three
basic components. The first, is an acid, such as lemon juice, vinegar, yogurt,
or wine. The acid is important as it breaks down the meat and tenderizes it.
The second, is oil. This protects and preserves the food while marinated and
also when its being cooked. The third, is any herb and/or spice. This is what
gives a marinade its unique flavor and zest. Feel free to experiment by
grouping one or more ingredients from each component.
Here are some general guidelines for marinating:
Meat and poultry are generally marinated for 2 hours up to 2 days.
Seafood and fish should be marinated for no longer than one hour.
Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
Wait for your marinade to cool down before pouring over the meat of
your choice.
Always refrigerate your meat while it's marinating.
Never reuse marinades!
Types of Marinades
Pineapple Marinade - http://bbq.about.com/od/marinaderecipes/tp/Top-10Pork-Marinade-Recipes.htm
This sweet, fruity marinade works great on any cut of pork or chicken. What
you get with this marinade is a great Hawaiian Teriyaki flavor. Try this
marinade when you are simply placing cut strips of pork or chicken over rice.
You can make extra marinade to use as a sauce as long as you keep it
separate from the meat
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2.
It coagulates protein. Even meats low in connective tissue can be
tough and dry if cooked at excessively high heats for too long.
3.
High heat toughens and shrinks protein and results in excessive
moisture lost.
4.
Roasts cooked at low temperature shrink less and loss less moisture.
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5
Moist heat penetrates meat quickly. To avoid over cooking, meat
should be simmered, never boiled.
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Forms of dry-heat cooking that use hot, dry air to cook food
roasting and baking. Like other dry-heat cooking methods, roasting and
baking brown the surface of the food, which in turn develops complex
flavors and aromas.
Both words describe a method of cooking an item by enveloping it
in hot, dry air, generally inside an oven and at temperatures of at least
300F and often much hotter. A convection oven, which circulates hot air
throughout the oven, can enhance the browning reaction.
Grilling & Broiling
http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm
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Boiling
The hottest of these three stages is boiling, where the water reaches
its highest possible temperature of 212F. It's actually the least likely of the
three to be used for cooking. That's because the violent agitation caused by
the rolling boil can be too rough on food and will often damage it.
Water at a full boil would be a bad choice for cooking an egg outside
its shell, as we do when preparing poached eggs, because the agitation
would cause the egg to fall apart. The same holds true for delicate fish as well
as some pastas.
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Steaming
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pan with a small amount of hot fat before braising it. This step helps to
develop flavors as well as making the meat more appealing visually. Read
more about how to braise meat
How Braising Works
Braising is a good choice of cooking method for cuts of meat that are
tougher or from older animals. The connective tissues that are more prevalent
in cuts like this, and which can make meats tough and chewy when
improperly cooked, are slowly dissolved through long, slow application of
moist heat. So you end up with a tender piece of meat.
Tender cuts like ribs and loin cuts are used for roasting, broiling
and grilling
Less tender cuts from leg or round are used for braising
Tougher cuts from chuck or shoulder are usually braced
Least tender cuts from shanks, breast, brisket, and flank are
cooked by moist heat.
Ground meat and cubed usually made from trimmings can be
cooked by dry heat or moist heat.
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2. Fat content
3.
Meats high in fat are cooked without added fat, such as roasting or broiling
Meats low in fat are often cooked with added fat to prevent dryness, like
sauting, pan frying or braising.
Desired quality
Tenderness is not the only goal of cooking. To develop flavor and
appearance is also one of the objectives to get the desired quality.
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Tools/Equipment Needed:
Knife
Chopping board
Roasting pan
Rack
Oven
Pan
Serving plate
Materials/ingredients needed:
Meat (any kind)
Seasoning
Brown Stock
Mirepoix
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Procedure:
1. Collect all equipment and food supplies. Use roasting pans that have
low side and just large enough to hold the roast.
2. Prepare a trim meat for roasting.
3. Season meat several hours or the day before.
4. Place meat fat side up on a rack in the roasting pan.
5. Place meat in preheated oven.
6. Roast to desired doneness.
7. Remove roast from oven and let stand in a warm place for 15-30
minutes.
8. Prepare pan gravy from drippings by;
a. degrees pan used in roasting meat
b. add mirepoix and let brown
c. deglaze with brown stock
d. simmer for desired time
e. strain and skim fat
9. Slice roast meat across the grain and serve with gravy.
Direction: Evaluate your finished products using the score sheet.
I. Product:
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. Color combination is attractive
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/
very thick/thin consistency
_________ ________
________
2.Palatability
a. delicious
3.Nutritive Value
a. highly nutritious
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II. Procedure:
1. Use of Resources:
a. kept working table
orderly while preparing
the ingredients
b. used only the proper
and needed utensils
and dishes
c. used time-saving
techniques and devices
2. Cleanliness and Sanitation
a. was well-groomed and
properly dressed for
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. used sanitary handling
of food
3. Conservation of Nutrients
a. followed proper
preparation and
cooking procedures
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Tools/Equipment Needed:
Oven
String for tying
Pan
Ladle
Strainer
Ingredients Needed:
25
kg
short rib sections
250 ml
oil
300 g
onions
150 g
celery
150 g
carrots
150 g
bread flour
25
l
brown stock
150 ml
tomato puree
2
pcs. Bay leaves
Salt to taste
Pepper to taste
Procedure:
1. Tie the short ribs so the meat will stay on the bone during cooking.
2. Dry the meat so it will brown easily.
3. Heat the oil in a heavy skillet until very hot. Brown the meat on all
sides. Transfer browned meat to a browning pan.
4. Saut onions, celery and carrot to the skillet until lightly
browned.
5. Stir in the bread flour to make a roux.
6. Add the brown stock and tomato puree. Simmer until thickens.
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7. Add bay leaf and season to taste with salt and pepper.
8. Pour the sauce over the steaks. Cover and braise until tender.
9. Transfer the steaks in a serving plate.
10. Strain the sauce and pour over steaks.
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. color combination is attractive
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/
very thick/thin consistency
_________ ________
________
2.Palatability
a. delicious
3. Nutritive Value
a. highly nutritious
II. Procedure:
4. Use of Resources:
a. kept working table orderly while
preparing the ingredients
b. used only the proper and
_________ _________ ________
needed utensils and dishes
c. used time-saving techniques
and devices
_________ _________ ________
5. Cleanliness and Sanitation
a. was well-groomed and properly
dressed for cooking, use of
clean apron, hair nets, hand
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Broiling/Grilling Meats
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Procedure:
1.
Collect and prepare all equipment and supplies. Trim excess fat
from meats to avoid flare-ups.
2.
3.
Brush the meat with oil, or dip it in oil and let excess drip off. Place
the meat on the broiler or grill. The oil helps prevent sticking and
keeps the product moist.
4.
When one side is brown and the meat is cooked halfway, turn it
over with a fork (piercing only the fat, not the meat, or juices will be
lost) or tongs.
5.
Cook the second side until the meat is cooked to the desired
doneness. If the meat is to be brushed with a glaze or sauce, it is
usually best to wait until the product is partially cooked on each
side before applying the first coat. After the meat has been cooked
on both sides to done, brush the top with a light coat of the
sauce. Turnover and repeat as necessary.
6.
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. color combination is attractive
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/
very thick/thin consistency
2. Palatability
________
a. delicious
3. Nutritive Value
a. highly nutritious
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II. Procedure:
4. Use of Resources:
a. kept working table
orderly while preparing
the ingredients
_________ _________ ________
b. used only the proper
and needed utensils and
dishes
_________ _________ ________
c. used time-saving
techniques and devices
5. Cleanliness and Sanitation
a. was well-groomed and
properly dressed for
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. observed sanitary
handling of food
6. Conservation of Nutrients
a. followed proper
preparation and cooking
procedures
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MORCON
TOOLS AND
EQUIPMENT
INGRIDIENTS
QUANTITY
DESCRIPTION
Measuring spoon
1k
Measuring cup
Knife
200 grams
Weighing scale
200 grams
3 pcs.
100 grams
100 grams
onions, chopped
5 pcs.
tsp
cup
salt
2 tsp.
water
2 cups
2 meters
PROCEDURE:
1.
2.
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5.
On a pot, place the beef rolls and put the water, the remaining ground
liver, grated cheese, chopped onions, bay leaves, ground black
pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef
is tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/
gravy.
(Estimated cooking time: 2 to 3 hours.)\
Cooking Tips:
Good (3)
Fair (2)
Poor (1)
1. General Appearance
a. color combination is attractive
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/
very thick/thin consistency
3.Nutritive Value
a. highly nutritious
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II. Procedure:
1.Use of Resources:
b. kept working table
orderly while preparing
the ingredients
_________ _________ ________
c. used only the proper
and needed utensils and
dishes
_________ _________ ________
d. used time-saving
techniques and devices ______
_______
________
2. Cleanliness and Sanitation
a. was well-groomed and
properly dressed for
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. observed sanitary
handling of food
3. Conservation of Nutrients
a. followed proper
preparation and cooking
procedures
________
________
_______
________
________
________
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2. The food should be easy to handle and serve, so one portion can be
removed without ruining the arrangement.
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5 .It must look attractive and appropriate not only by itself, but among other
presentations on the table.
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When you're planning meals, think ahead about the colors you want to
feature on the plate. You might not be able to represent all the colors of
the rainbow at every meal, but challenge yourself to have as much color
as possible.
If you're not sure how to add color, utilize garnishes. Nearly any savory
dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint.
Lemon and lime wedges are welcome alongside poultry and seafood
dishes.
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Bring out vegetables' brightest colors. The way you cook your vegetables
has a lot of bearing on the overall visual effect of a meal
Sear your meat and let it rest. Many meat dishes look most appetizing when
the meat has been seared. The sight of a steak or piece of grilled salmon with
a brown, crispy sear will make your dinner guests' mouths start to water. In
addition to searing your meat, you should let it rest for several minutes before
cutting it. This allows the juices to absorb back into the meat, so that they don't
end up running all over the plate.
There are exceptions to the rule of searing your meat. For example, if
you're serving braised beef, you'll have to think of creative ways to
make the meat look appetizing even though it doesn't have a crispy
crust. Serving it with a sauce is a good way to add visual interest.
Fried foods often continue browning a bit after they've been removed
from the hot oil.
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Take texture into account. Texture and color go hand in hand when it
comes to how appetizing food looks on the plate. If your food looks too
oily, too dry, mushy, tough, or otherwise difficult to chew and swallow,
it won't matter how perfectly colorful it looks. Take pains to cook food
well so that it comes out to the right texture.
The way you handle the food just after it has been cooked, and before it
is plated, can really affect the texture. Pasta, for example, should be
kept in water or tossed in a bit of oil just after cooking so that it doesn't
start to clump. Fried foods should not be covered with airtight lids,
because the heat from the food will end up steaming the breading and
causing the food to get soggy.
Once the food is on the plate, a spritz of oil or water can improve its
visual appeal if it looks too dry.
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them. Just make sure they complement the food you're serving instead
of vying for attention.
Don't forget to take the rest of the table into consideration, too. Cutlery,
glasses and linens will enhance the overall appearance of the dish upon
the table.
Consider how to present the main portion in relation to the side dishes.
Consider where it will look best on the plate with the other elements of
the dish. Consider also how to get best impactthe appearance and
symmetry are all affected by whether the food is sliced thinly, thickly or
left whole.
Only fill about two thirds of each plate with food. The rest of the plate
should be left empty. The negative space will provide contrast with the
food, making it look more appetizing. If the plate is loaded with food, the
food itself won't look as visually pleasing. Keep standard serving sizes
in mind and aim to serve just the right amount of each part of the dish.
Start plating food in the center of the dish and work outward from there,
so that the food is centered in the middle of the plate.
LM-Cookery Grade 10
serving different types of food or more than one piece of the same food.
For example, if you're serving scallops, serve either 3 or 5 instead of 4.
Play with different textures
Creating a texture contrast is a good way to draw the eye. Too many
soft or crunchy foods on a plate are unappealing, but a combination of
both is delicious. Different textures harmonize to create a pleasing
dining experience. Leaving one of the elements out would result in a
less appealing dish.
To quickly add some crunch to a dish, try topping it with some crushed,
roasted walnuts and almonds
It's common to see food layering in restaurants, but home cooks don't
usually try it. Adding height to a dish can take it from ordinary to
stunning. Don't be afraid to show off your culinary skills by using
stacking and layering methods to make your presentation more
professional.
Aim to make foods look bigger, not smaller. Fluff up your salads. For
example, instead of smooching them down. Create a little crosshatched stack of cooked asparagus instead of presenting it in one flat
layer.
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Remember that styles change even within the space of a few years or
even months, so keep up-to-date by checking out cooking magazines,
cooking or foodie websites and cooking shows for current ideas.
Rather than just pouring a sauce over your food, consider putting it in a
squeeze bottle so you can create a pretty swirl or pattern. If you don't
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have a squeeze bottle, put the sauce in a plastic food storage bag, cut a
small piece off one of the corners, and squeeze the sauce through the
bag.
Don't overdo it. The key is to add a touch of color, flavor and texture
without overpowering the main part of the dish.
Examine the edges of the plate for fingerprints and smudges. A great
way to clean up the edges of a plate is to dip a paper towel in a cup of
water with a dash of white vinegar. Wipe the rim of the plate so that no
food residue or prints are visible. This gives your presentation a
professional touch.
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B. serving portions
C. centerpiece
B. serving portions
C. garnish
B. serve
C. arrangement
B. pan
C. platter
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Suggested
Maximum
Temperature (C.
Recommended Maximum
Storage
Canned Products
Frozen Products
beef poultry
Fresh Pork
(not ground)
Sausage,
ground meat
Cold cuts, Sliced
21
12 months
-18 to -29
-18 to 29
18 to 29
3 to 4
Cured bacon
3 to 4
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Ham (tender
cured)
Ham (Canned)
3 to 4
3 to 4
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Storing - take time to store the food items. Store new purchases
behind old ones and always use the old stock first. It is easy to put new
purchases at the front. However, older stocks are overlooked and thus cause
spoilage. These may include cereal and cereal products, sweeteners, oils,
seasonings, and unopened cans and jars.Do not use kitchen cabinets above
the refrigerator, stove, or oven for food storage.
Never use the area under the sink for storing food because openings
around water and drain pipes are impossible to seal. Pipes may leak and
damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before
using. This helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for
storing perishable foods such as dairy products, meat, fish, poultry,
eggs, fruits, and vegetables.
Protein foods should be stored in the coldest part of the
refrigerator. Fruits and vegetables can be stored in less cold sections
or in a special compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out
and lose nutrients and flavor. Food should be well covered with plastic,
foil or wax paper, or should be put in tightly covered containers. Garlic
and sausages are strong-flavored foods and should be wrapped tightly
in plastic or foil and stored in an air-tight container to prevent the
transfer of aromas to other foods.
2. Freezer storage. For proper freezing and storage, the temperature
inside the freezer should be 18C or lower.
Store frozen foods in their original packages. Foods to be frozen
should be put in moisture-vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace
at the top between the food and the lid so the food can expand when if
freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw
at room temperature. At this point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard
and promote health.
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Bacteria are all around us, but they are so small that they
cannot be seen by the naked eye. There are hundreds of different
kinds of bacteria. Some harmless bacteria are useful and necessary
such as those essential in preparing cheese. Other bacteria are
essential in agriculture and industry. However, many types of bacteria
are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.
Food contaminated with bacteria can make people sick. Some
of the common illnesses are salmonellosis, perfringens poisoning,
staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne
diseases. Sanitation means keeping bacteria out of food through
personal hygiene and proper handling procedures. It also means
keeping the food at proper temperatures so bacteria already present
do not have much chance to multiply.
Bacteria enter food in two ways. Some are naturally present in
food when you buy it. Others get in because of careless handling when
food is prepared and served. Bacteria cannot travel by themselves;
they are carried about by people, animals, and insects as well as
objects. Salmonella bacteria, for instance, can be found in food such
as raw meat, poultry, eggs, and dairy products. From these foods, the
bacteria contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in
food handlers with poor personal hygiene. The bacteria from food
handlers can be transmitted to the food through sneezing and
coughing.
Bacteria thrive on food, moisture, and the right temperature in
order to grow. With careless handling these growing conditions can
occur in any kitchen
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PORK TOCINO
Standard recipe developed by Calamba Manpower
TOOLS AND
EQUIPMENT
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
mixing bowl
INGRIDIENTS
QUANTITY
DESCRIPTION
1k
Pork , slice thinly
1 tbsp.
salt
tsp.
curing salt
1 tbsp.
phosphate
cup
water
Second mixture
1 cup
sugar
2 tbsp.
Garlic
2 tbsp.
Anisado wine or Rhum
1 tsp
Meat enhancer (optional)
cup
Pineapple juice
2 tsp.
Oyster sauce
1 tsp
Worcestershire sauce
PROCEDURE:
1. In a bowl, combine all ingredients for the 1 st mixture together. Set
aside.
2. On another bowl, mix all ingredients for the 2nd mixture.
3. Combine 1st and 2nd mixture
4. Pack it by 250 grams.
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Posttest
Directions: Read the following statements/questions carefully and choose the
letter with the correct answer. Write your answer in your test note book.
2.
3.
4.
5.
6.
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LM-Cookery Grade 10
7.
8.
9.
10.
11.
12.
13.
14.
Which of the cooking methods does not belong to dry heat method?
A. baking
B. broiling
C. roasting
D. stewing
What do you call the cooking method when meat is cooked in steaming
liquid, and bubbles are breaking on the surface?
A. boiling
B. broiling
C. roasting
D. stewing
What is an oil-acid mixture which is used to enhance the flavor of
meat.
A. brine solution
B. marinade
C. soy sauce and vinegar
D. salt and calamansi
Which of the following tools is used for carving?
A. cleaver knife
B. fork
C. slicer
D. razor knife
To which meat cut do internal organs belong?
A. less tender cuts
B. tender cuts
C. tough cuts
D. variety cuts
Where should meat products be stored?
A. crisper
B. cold shelf
C. dry shelf
D. freezer
Which of the following is the tenderest cut of beef?
A. chunk
B. round cut
C. sirloin
D. tenderloin
When buying meat, what should you first consider?
A. brand
B. price
C. quality
D. round cut
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15.
16.
17.
18.
19.
20.
21.
22.
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23.
Lamb
Carabeef
Pork
Chevon
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LM-Cookery Grade 10
A. Multiple Choice.
Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer on your
test notebook.
1. Which of the following sources of starch is rarely used in manufacturing
food starch?
A. Cassava
C. Potato
B. Corn
D. Rice
2. Which of the following starch properties/reactions is the resistance to flow;
increase in thickness or consistency.
A. Dextrinization
C. Retrogadation
B. Gelatinization
D. Viscosity
3. Which of the following is suggested if you will hold pasta for a short time
for later service?
A. Cook pasta ahead of time and chilled
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer
D. Slightly undercook the pasta
4. Which is the process of making a new product to be sold to the customers.
A. Product Analysis
C. Product Development
B. Product Conceptualization
D. Product Implementation
5. Which is a meaningful and unforgettable statement that captures the
essence of your brand.
A. Branding
C. Tagline
B. Product Naming
D. Unique Selling Proposition
6. What managerial tool is used to assess the environment to gather
important information used for strategic planning.
A. Environmental Scanning
C.Survey Analysis
B. SWOT Analysis
D.WOTS Analysis
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7. Which of the following are the right step by step procedures in manual
dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash
dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
8. Which of the following parts of an egg is produced by the oviduct and
consist of four alternating layers of thick and thin consistencies.
A. Air cell
C. Chalaza
B. Albumen
D. Yolk
9. Egg contains high quality protein with all the essential amino acids. Which
of the following vitamins not found in eggs?
A.
B1
C. D
B.
C
D. K
10. The appearance of egg is important for consumer appeal. How are egg
shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
11. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg
C. Frozen egg
B. Fresh egg
D. Shelled egg
12. Which of the following raises coagulation temperature producing softer,
weaker gel when added to egg used in culinary.
A. Alkali
C. Sugar
B. Salt
D. Vinegar
13. What kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?
A. Fried egg
C. Scrambled egg
B. Poached egg
D. Soft-boiled egg
14. Which of the following tools is not used in cooking omelet?
A. Bowls
C. Saut pan
B. Fork
D. Skimmer
15. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
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C. 2 to 4 days
B. 1 to 2 days
D. 3 to 4 days
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389
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SYNTHESIS
Over the past years, a transition in cooking and food preparation skills
has been observed. This transition in cooking and food preparation skills
involves the increased use of readily prepared or cooked food, which require
less preparation and time than the traditional way of cooking. But cooking is
an expression of creativity, happiness, magic, and culture. The satisfaction
gained by the chef and other persons preparing, cooking, serving and storing
the food is unquestionable; not to mention the pleasure it gives to the
customer.
Different food products may come and go but the demand for food
cooked in traditional way, in restaurants, food chains, and others is
indispensable. Varieties of foods such as egg, cereal and starch, vegetables,
seafood, red meat, poultry dishes and also stocks, soups and sauces are still
made available to meet the customers satisfaction.
Taste is not the only sense that can motivate customers but touch also
play with contrasts of temperatures and textures, and so with smell and sight
for colors, shapes and others, whereby the five senses become one of the
main points of reference in the creative cooking process.
Now, if you have a passion for delicious food and love for cooking gain
applicable and practical guidance that will teach you to become successful
chef or businessman in the field of cookery someday.
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GLOSSARY
aromatic
bchamel sauce a white sauce made of cream, butter, flour and flavored
with onion and seasoning.
Birefringence -
bouillon
broth
butcher
chowder
clarification
coating
combine
consomm
contamination
damp -
LM-Cookery Grade 10
dark meat-
decomposition
dressed -
drip
drippings-
entrails-
entrees
main course
foodhandling
freeze
frozen
fumet
games
Haugh
Leavener -
marinade
mirepoix
perishable food
LM-Cookery Grade 10
pheasant
plump
fleshy
poach
portion-
processed food
quality
characteristics
reconstitute
roux-
sanitation
.sauce
savory
family
scum
seasoning
simmer
skim
slaughter
spice-
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spoilage
stew
Stock-
storage
stripped off -
suitable
appropriate
tender cut
thaw
tough cut
veloutes
vermin
wastage -
loss by use
white meat-
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LM-Cookery Grade 10
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ANVIL Publishing Incorporated
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Managing A Food Safe Kitchen
A Guide On Sanitation For Food Service Professionals
The Maya Kitchen Culinary Arts Center
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Published and Exclusively Distributed by
ANVIL PUBLISHING, INC.
8007-B Pioneer St., Brgy. Kapitoloyo
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http://www.vitaille.com/reference/techniques/fabricatechicken/fabricatechicke
n.php
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