LM Cookery-G10
LM Cookery-G10
TABLE OF CONTENTS
Page
Cover Page
Table of Contents
Introduction...…………………………………………………………. 4
Content Standard and Performance Standard………………… 5
Objectives………………………………………………………….. 5
Program Requirements…………………………………………… 5
Learning Episodes………………………………………………… 6
How to Use the Module…………………………………………… 7
Diagnostic Assessment……………………………………………… 8
Personal Entrepreneurial Competencies (PECs)……………….. 13
Environment and Market (EM)……………………………………… 27
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Enhancement Activity…………………………………………….
Post Test ……………………………………………………….. 382
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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 learner’s 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 learner’s material will surely make you a
certified food provider.
Content Standard
Performance Standard
Objectives
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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.
This learner’s 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 learner’s 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.
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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 learner’s material as your guide to become a successful chef in the
future.
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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 procedure 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 consistency?
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
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
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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
31. What do you 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?
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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.
To begin with, let us first try to find out the competencies you will master as you
finish this module.
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OBJECTIVES
At the end of this module, you are expected to:
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.
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 B
____1. Creative A. make a wise decision towards the set
Objectives
____2. Profit-oriented B. strategic thinking and setting of goals
____3. Discipline C. trust in one’s ability
____4. Decision Making D. adoptable to change
____5. People Skill E. innovative to have edge over other
competitors
____6. Planner F. solid dedication
____7. Self-confidence G. skillful in record keeping
____8. Hardworking H. always stick to the plan
____9. Ability to accept change I. working diligently
____10. Committed J effective and efficient communication
and relation to people
K. always looking for income
Task 2: Guide Questions
Direction: The following are guide questions which encapsulate the entire module. Write
your answers on your assignment notebook, and then share these to the class.
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After answering all the guide questions to the best of your knowledge and skills,
share those with your classmates. You too, may compare your insights, personal
knowledge, and relevant experiences on the topic to make it more exciting and
engaging.
After setting your own personal goals and targets in achieving the objectives of this
module, check your inherent knowledge of PECs. Answer the following guide questions
with the help of your classmates.
Task 3: Group Activity
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Direction: Answer the following guide questions on a separate sheet of paper. Share your
answers to the class.
2. Are there other strategies or approaches where you can assess your PECs? Explain
how those strategies will become more useful in selecting a viable business venture.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_____________
3. What are the desirable personal characteristics, attributes, lifestyles, skills and traits
of a prospective entrepreneur? Why are these important?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
_____________
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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 you’re going to study the different topics that will enrich your knowledge of
PECs. Read carefully all the important details about the succeeding topic.
Discipline: Successful entrepreneurs always stick on the plan and fight the
temptation to do what is unimportant.
Has the Initiative: An entrepreneur takes the initiative. You must put yourself in
a position where you are responsible for the failure or success of your business.
People Skills: It’s a very important skill in order to be successful in any kind of
business. People skills refer to effective and efficient communication and
relation to people working in and out of your business. In day-to-day business
transactions, you need to deal with people. A well-developed people skill can
spell out the difference between success and failure of the business.
Decision Making: Successful entrepreneurs have the ability to think quickly, and
to make a wise decision towards pre-determined set objectives. No one can
deny that the ability to make wise decisions is an important skill that an
entrepreneur should possess. Sound decision should spring out from given facts
and information and should be towards the pre-determined objectives.
Process
In order to firm up what you have learned and to have a better appreciation of the
different entrepreneurial competencies, read the PECs checklist presented below, then
answer the same.
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Directions: Using the PECs checklist, assess yourself by indicating a check ( /) mark in
either strengths or development areas column. Interpret the results by counting the total
number of check marks in each of the columns. After accomplishing the checklist, form a
group and share your insights and experiences why you came up with that personal
assessment.
Hardworking
- Working diligently
Self-confidence
- Confidence in one’s 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
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People Skill
- effective and efficient communication
and relation to people
Decision Making
- make a wise decision towards the set
objectives
TOTAL
Interpretation or Insights:
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________.
How was your experience in discovering your strengths and the areas to be
developed? Did you gain valuable experience in exchanging insights with your classmates?
To learn more and deepen your understanding of PECs, do Task 5 below.
Task 5: Interview
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1. What are your preparations before you engaged in this type of business or job?
___________________________________________________________________
___________________________________________________________________
__________________________________
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?
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___________________________________________________________________
___________________________________________________________________
_______________________________
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.
Personal
Entrepreneurial Characteristics Attributes Lifestyles Skills Traits
Competencies
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 Similarities Differences
Competencies
Characteristics
Attributes
Lifestyles
Skills
Traits
Conclusion:
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___________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________.
After performing the activities on the importance of PECs, let’s determine how much
you have learned. Perform Task 6 to determine how well you have understood the lesson.
Time Expected
Objective Area Activities Strategies
Frame Outcome
To align my
PECs with Characteristics
the PECs of
a successful
entrepreneur
in Cookery.
Skills
Attribute
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Traits
1. Why is there a need to compare and align one’s PECs with the PECs of a successful
entrepreneur?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________________________________.
2. How does your action plan help sustain your strong PECs and/or address your
development areas?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________.
3. What plan of action would you prepare to address your development areas?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________.
Module 2
Environment and Market
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.
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Now that you have read some important considerations to look into to be successful
in any business, you are now ready to explore more about the environment and market.
To begin with, let’s find out the competencies that you will master as you finish this
module.
OBJECTIVES
At the end of this module, you are expected to:
identify what is of “value” to the customer;
identify the customer to sell to;
explain what makes a product unique and competitive;
apply creativity and innovative techniques to develop marketable product; and
employ a unique selling proposition (USP) to the product and/or service.
Now that you have an idea about the things you will learn, take the first challenge in
this module – the pre-assessment.
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.
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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?
___________________________________________________________________
___________________________________________________________________
_______________________________
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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.
___________________________________________________________________
___________________________________________________________________
_______________________________
After all the guide questions have been answered and skills have been mastered,
share those with your classmates. Discuss your insights, personal knowledge, and relevant
experiences on the topic to make it more exciting and engaging.
After setting your own personal goals and targets in achieving the objectives of this
module, you will have the opportunity to read and learn more about environment and
market. You will also be given a chance to do practical exercises and activities to deepen
your understanding of the topic.
Know
Product Development
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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. basic commodities for consumption;
2. clothing and other personal belongings;
3. shelter, sanitation and health; and
4. education.
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.
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.
. 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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Plan
Remaining
Analyze Perform Developme
Competitive Economic nt Project
Products Analysis
Concept
Development
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A. Identify Customer Needs: Using survey forms, interviews, researches, focus group
discussions, and observations, an entrepreneur can easily identify customers’ needs
and wants. In this stage, the information that can be possibly gathered are product
specifications (performance, taste, size, color, shape, life span of the product, etc.).
This stage is very important because this would determine the product to be produced
or provided.
D. Generate Product Concepts:After having gone through with the previous processes,
you may now develop a number of product concepts to illustrate what types of product
or services are both technically feasible and would best meet the requirements of the
target specifications.
H. Plan the Remaining Development Project: In this final stage of concept development,
you may prepare a detailed development plan which includes list of activities, the
necessary resources and expenses, and development schedule with milestones for
tracking progress.
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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 you’re 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 you’re 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.
Here's how to discover your USP and use it to increase your sales and profit:
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Use empathy: Put yourself in the shoes of your customers. Always focus on the
needs of the target customers and forget falling in love with your own product or
service. Always remember, you are making this product or providing for the target
customers to eventually increase sales and earn profit and not making this product
or service for you. Essential question such as what could make them come back
again and ignore competition should be asked to oneself. Most possible answers
may be focused on quality, availability, convenience, cleanliness, and reliability of
the product or service.
Identify what motivates your customers. It is very important for you to understand
and find out what drives and motivates your customers to buy your product or
service. Make some efforts to find out, analyze and utilize the information that
motivates the customers in their decisions to purchase the product or service.
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.
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: Select a successful entrepreneur or practitioner. Conduct an interview using
the set of questions below. Document the interview and present this to the
class.
___________________________________________________________________
___________________________________________________________________
__________________________________
3. Explain how your product or service becomes unique compared to other products.
___________________________________________________________________
___________________________________________________________________
__________________________________
4. Did you consult somebody before you engage in this business? Cite sample insights
that you gained from the consultation.
___________________________________________________________________
___________________________________________________________________
_______________________________
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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In order to deepen your understanding of the lesson, perform the following tasks:
Transfer
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.
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________________________________________________________________________
________________________________________________________________________
__________________________________________
1. Identify
7. Prepare a Customers Need
2. Target
Development Plan - Specifications
- - -
-
-
- - -
-
-
-
-
-
-
6. Refine
- Product
Specification - 3. Analyze a
- Competitive
- - Product
- -
- -
- -
- -
-
5. Select A product 4. Generate Product
Concept Concept -
- -
37 -
-
- -
- -
LM-Cookery Grade 10
Know
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 don’t have ideas and don’t 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.
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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 or
generated business such as photo copier, computer service, digital printing, etc.
3. Examine how the needs are being satisfied. Needs for the products and services are
referred to as market demand. To satisfy these needs is to supply the products and
services that meet the demands of the market. The term market refers to whoever will
use or buy the products or services, and these may be people or institutions such as
other businesses, establishments, organizations, or government agencies.
4. Examine the available resources around you. Observe what materials or skills are
available in abundance in your area. A business can be started out of available raw
materials by selling them in raw form and by processing and manufacturing them into
finished products. For example, in a copra-producing town, there will be many coconut
husks and shells available as “waste” products. These can be collected and made into
coco rags or doormat and charcoal bricks and sold profitably outside the community.
A group of people in your neighborhood may have some special skills that can be
harnessed for business. For example, women in the Mountain Province possess loom
weaving skills that have been passed on from one generation to another. Some
communities there set up weaving businesses to produce blankets, decorative and
various souvenir items for sale to tourists and lowland communities.
Business ideas can come from your own skills. The work and experience you may have
in agricultural arts, industrial arts, home economics, and ICT classes will provide you
with business opportunities to acquire the needed skills which will give you extra
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income, should you decide to engage in income-generating activities. With your skills,
you may also tinker around with various things in your spare time. Many products were
invented this way.
5. Read magazines, news articles, and other publications on new products and techniques
or advances in technology. You can pick up new business ideas from Newsweek,
Reader’s Digest, Business Magazines, “Go Negosyo”, KAB materials, and Small-
Industry Journal. The Internet also serves as a library where you may browse and surf
on possible businesses. It will also guide you on how to put the right product in the right
place, at the right price, at the right time.
Once you have embarked on identifying business opportunities, you will eventually
see that there are many possibilities that are available for you. It is very unlikely that you
will have enough resources to pursue all of them at once.
You have to select the most promising one among hundreds of ideas. It will be good
to do this in stages. In the first stage, you screen your ideas to narrow them down to about
few choices. In the next stage, trim down the choices to two options. In the final stage,
choose between the two and decide which business idea is worth pursuing.
In screening your ideas, examine each one in terms of the following factors:
1. How much capital is needed to put up the business?
2. How big is the demand for the product? Do many people need this product and
will continue to need it for a long time?
3. How is the demand met? Who are processing the products to meet the needs
(competition or demand)? How much of the need is now being met (supply)?
4. Do you have the background and experiences needed to run this particular
business?
5. Will the business be legal, not going against any existing or foreseeable
government regulation?
6. Is the business in line with your interest and expertise?
Your answers to these questions will be helpful in screening which ones among your
many ideas are worth examining further and worth pursuing.
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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.
Get a great logo. Create a logo suitable to your business and consistent with
your tagline and place it everywhere.
Write down your brand messaging. Select key messages you want to
communicate about your brand.
Process
In generating business idea, you should first identify what type of business is suited
to your business idea. You should analyze and scan the potential environment, study the
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marketing practices and strategies of your competitors, analyze the strengths, weaknesses,
opportunities, and the threats in your environment to ensure that the products or services
you are planning to offer will be patronized within the easy reach by your target consumers.
Bear in mind these simple rules for successful SWOT Analysis:
Be realistic about the strengths and weaknesses of your business when conducting
SWOT Analysis.
SWOT Analysis should distinguish between where your business is today, and
where it could be in the future.
Always apply SWOT Analysis in relation to your competition’ i.e. better than or worse
than your competitions.
Keep your SWOT Analysis short and simple. Avoid complexity and over analysis.
Directions: Utilize the SWOT Analysis table below to list up all your observations. Be
guided by the strategies in analyzing and formulating realistic and attainable activities.
Write down the activities on the available spaces provided to create the best business idea.
- -
- -
- -
- -
- -
- -
- -
- -
- -
- -
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- -
- -
Strategies:
Analysis:
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
____________________________________
Activities:
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________________
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In order to deepen your understanding of the topics previously discussed, you will be
asked to perform the following activities:
Reading books and watching videos have been considered as one of the most
effective educational activities that can help learners deepen their understanding on a
certain topic. In this particular task, you will be asked to conduct extra readings and video
viewings in the Internet on the following topics:
TransferTr
Transfer
Task 9: Making My Own Logo
Direction: Generate a clear and appealing product brand with a logo and a tagline.
Logo
Logo
_______________________
QUARTER I
Prepare Egg, Cereal, and Starch Dishes
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LM-Cookery Grade 10
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
At the end of the lesson, you are expected to:
1. perform Mise’en place;
2. prepare and cook egg, cereal and starch dishes;
3. present egg, cereal and starch dishes; and
4. store egg, cereal and starch dishes.
Pretest 1
A. Multiple Choice.
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Directions: Read each question carefully. Choose the letter which corresponds
to the correct answer and write it in your test notebook.
1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife
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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.
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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Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident
in its presence in numerous food items. Eggs may be eaten cooked in its shell, fried or
poached or may be combined with other ingredients to produce another dish. In baking,
egg acts both as an emulsifier and leavener.
The egg’s protective coating or mucin layer which aids in the maintenance of its
freshness by covering the small holes in the shell is called bloom. Bloom is removed during
washing so it is not advisable to wash eggs prior to storage unless it is very dirty. Removal
of the mucin layer will expose the holes making the egg susceptible to bacterial
penetration and dehydration, thus hastening deterioration of its quality.
Eggs are produced commercially in farms with a few hundred laying chickens, or in
large laying complexes with thousands of layers. Small and micro-sized backyard poultry
either in small poultry cages or as free range chicken are also producing eggs. Egg is
indeed a convenient food for any meal in and out of the house.
In the preparation of egg dishes, the first consideration is to identify the needed
tools and equipment and how to clean and sanitize them after each use.
1. Channel Knife – a small hand tool used generally in decorative works such as
making garnishes.
2. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic, used to drain, wash or cook ingredients from liquid.
3. Offset spatula – a broad – bladed implement bent to keep the hand off hot surfaces.
It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet
pans, and the likes and also used to scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface of unbaked pastries or
cookies with egg white, egg yolk or glaze.
5. Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is
rectangular in shape with a curve on one side. It is used to scrape off all the contents
of bowls and pans from the sides and fold in beaten eggs in batter or whipped
cream.
6. Sieve – a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
7. Spoons: solid, slotted and perforated – large stainless spoons holding about 3
ounces used for mixing, stirring, and serving. Slotted and perforated spoons are
large, long-handled spoons with holes in the bowl used to remove larger solid
particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless steel wire fastened to a
handle. It is used for blending, mixing, whipping eggs or batter, and for blending
gravies, sauces, and soups.
Kitchen Utensils
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1. Egg Poacher – A miniature Bain Marie with an upper dish containing indentations
each sized to hold an egg or contains separate device for poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded
sloping sides used exclusively for omelets and never washed after used but cleaned
with absorbent paper.
3. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking
ingredients such as flour and sugar
4. Measuring spoon- used to measure an amount of an ingredient, either liquid or dry,
when cooking. Measuring spoons may be made of plastic, metal, and other
materials.
5. Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.
6. Mixing bowl - these containers have smooth, rounded interior surfaces with no
creases to retain some mixture and is used for mixing ingredients.
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.
There are many cleaning products or agents and a variety of equipment in the
market. Choose the best for your workplace and follow instructions in the label.
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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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A. YES/NO Cards. Directions: Using a 4 x 6 inches Index Card, do the activity below:
a. Write YES on one side and NO on the other side
b. When the teacher shows you a kitchen tool, a kitchen utensil or equipment with
label, raise the index card showing YES if the label is correct and NO if it is wrong.
c. Do the same in the succeeding questions.
Performance Activity 1
B. Clean and sanitize tools and equipment by performing the given activity.
You will be asked to clean and sanitize the tools and equipment in the food
laboratory. Follow the procedures properly in performing the task.
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Structure
1. Shell. The egg’s outer covering, the shell, accounts for about 9 to 12 % of its
total weight depending on egg size. The shell is the egg’s 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.
2. 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.
3. Albumen/Egg white. Albumen, also called egg white, accounts for most of an
egg’s 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. 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.
5. 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.
6. 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.
7. 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.
Composition of an Egg
Egg is indeed one of nature’s complete food. It contains high quality protein with
all the essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg
products are particularly good for fortifying food low in protein quality. Except for mother’s
milk, eggs provide the best protein naturally available. Egg protein is often used as a
reference standard for biological values of their proteins.
Egg Nutrient Chart
Nutrient Content of a Large Egg
Nutrient (unit) Whole Egg Egg White Egg Yolk
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 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
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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.
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Outline may be
well defined. May Outline may be
be slightly well defined. May
Outline fairly well
Outlined defined enlarged and be enlarged and
defined
Egg Yolk Round and firm flattened. flattened.
Round and firm
Free from defects Practically free May have
Free from defects
from defects. May embryonic
have embryonic development
development
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
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Directions: Make a pictorial report with illustration showing the qualities of a fresh
egg in terms of egg size and grading.
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Eggs are also sold in several processed forms: bulk or fluid whole eggs
(which sometimes include a percentage of extra yolks to obtain a specific blend), egg
whites, and egg yolks. Pasteurized eggs are used in preparations such as salad dressings,
eggnog, or desserts, where the traditional recipe may have indicated that the eggs should
be raw. These products generally are available in liquid or frozen form. Frozen egg
products on the other hand are used as ingredients by food processors. Products
containing egg yolk usually have salt, sugar or corn syrup added to prevent gelatin or
increased viscosity during freezing. They are packed in 30-lB.containers and in 4-, 5-, 8-,
and 10-lB.pouches or waxed or plastic cartons.
Dried powdered eggs are also sold and may be useful for some baked goods
or in certain circumstances. For food service use, they are generally sold in 6-oz. pouches,
and 3-lB.and 25-lB.poly packs.
Egg substitutes may be entirely egg-free or may be produced from egg
whites, with dairy or vegetable products substituted by yolks. These substitutes are
important for people with reduced-cholesterol diet requirement.
Uses of Egg
1. Cooked and served “as is”, e.g.
in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes
simmering)
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4. As foam
When egg is beaten albumen is denatured, air is incorporated as white is stretched
into thin films
With continued beating, the air cells are subdivided and volume is increased
Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed.
The egg proteins collect at the air/liquid interface of the air bubble and
undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with
continued beating; volume is increased (but not as much as when only whites
are used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and
foam breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is
at stiff stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes
whiter; soft peaks are formed when beater is lifted
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Factors to be considered in foam
formation (leavening agent)
a. Beating time and
temperature: as the time of beating
increases, both volume and stability of the
foam increases initially, then, decreases;
white can be beaten/whipped more readily at
room temperature than at refrigerator
temperature – refrigerated eggs are more
viscous, thus, hard to beat/whip.
b. Eggs beaten at room
temperature whip better resulting in bigger volume and finer texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but
when added too early, delay foam formation (reduced volume) thus,
increases the time necessary for beating
f. Sugar also increases the stability of foams but delays foams formation
(reduced volume), thus, it should be added after foaming has started and
soft peaks are formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
as leavening e.g. in angel cake, sponge cake, chiffon cakes
as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon pie, requires
a proportion of two tablespoons sugar per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival Cake,
requires a proportion of ¼ cup sugar per egg white
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Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
Culinary Uses:
Eggs as a thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids of yolks and
whites, due to the presence of proteins are converted into a hydrophobic colloid thus
turning it into a gel.
At high temperature, the gel toughens. This explains why the white becomes
an opaque mass when cooked at a temperature of 620C. For egg yolk, coagulation
starts at 650C.
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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.
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.
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Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7
minutes.
Poached Eggs
Poached eggs are prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape. The fresher the egg, the more centered
the yolk, the less likely the white is spread and become ragged.
Poached eggs can be prepared in advance and held safely throughout a typical
service period to make the workload easier during service. Slightly under poach the eggs,
shock them in ice water to arrest the cooking process, trim them, and hold them in cold
water. At the time of service, reheat the eggs in simmering water.
Eggs are most often poached in water, though other liquids, such as red wine, stock,
or cream, can also be used. Add vinegar and salt to the water to encourage the egg protein
to set faster. Otherwise, the egg whites can spread too much before they coagulate.
Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g salt
1 floz. /30ml distilled white vinegar
20 eggs
Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to
poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide the egg carefully into the poaching
water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on absorbent
toweling, and trim the edges if desired.
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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.
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.
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
1. Sunny side up
Cook slowly without flipping until white is completely set but
yolk is still soft and yellow. Heat must be low or bottom will
toughen or burn before top is completely set.
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:
Sauté 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 sauté 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.
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
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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,
sautéed vegetables, smoked fish, or truffles.
Eggs can be scrambled in a sauté 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.
For flavor variations, the following ingredients may be added to scrambled eggs
before serving.
A good scrambled egg must not be tough nor burned but completely coagulated
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Directions: Given the different recipes in preparing and cooking egg dishes, perform each
of the activity and you will be evaluated using a rubric.
Scrambled Eggs
Tools/Equipment Needed:
Stainless bowl
Fork or egg beater
Sauté 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 ½ floz. /75 ml clarified butter or oil
Procedure:
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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, sautéed 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.
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.
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.
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Sautéed onions with or without bacon Sautéed onions and diced potatoes
Tools/Equipment Needed:
Small bowls
Sauté pan
Fork
Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 ½ fl.oz. /175 ml, as needed clarified butter or oil
Procedure
1. Prepare equipment and food items.
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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.
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 pre-cooked 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
½ cup sliced tomato
1pc white onion (cut into ring)
½ cup stripped sweet bell pepper
10pcs lightly beaten egg
¼ tsp ground black pepper
¼ cup shredded cheddar cheese
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Procedure
1. In a skillet coated non-stick turner, put little oil, sauté 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 are set for about 3 minutes. Sprinkle with
cheese and cut into wedges to serve.
Read more: http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#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.
Formative Assessment:
Direction: Label the types of fried eggs.
1. _____________
2. _______________
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3. ________________
4. ________________
5. _________________
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Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
Eggs
Distilled vinegar
Water
Procedure:
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http://startcooking.com/public/images/IMG
P4143.JPG
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Scrambled egg and bun on a plate Boiled eggs on white plate with
with cereal bread garnish
Scrambled egg with herbs Fried egg with bacon and toasted bread
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Certain microscopic organisms, such as bacteria, are able to invade the human body
and cause illness and sometimes death. Because contaminated foods are the major
sources of organisms transmitted to people, it is essential that food production must have a
clear understanding of food microbiology and the conditions involve in it.
What is food borne illness? Food borne infection? 7Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by food.
Food-borne infection is a disease that results from eating food containing harmful
micro-organism.
Food-borne intoxication is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
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Aside from food safety we should also be aware of the different hazards in our
workplace such as kitchen hazards, electrical hazards and others. To avoid or control these
kind of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for your
use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents
when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting
solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive amount of frozen fries into deep fryer at one time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.
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Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
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.
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_________________ 6. ________________
7. ________________ 8. ____________________
9.
________________ 10. ____________________
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Directions:
Prepare and cook French omelet individually using the given recipe. Present your
product in an artistic way. Your product and performance will be evaluated using the
given rubric.
Tools/Equipment Needed:
Small bowls
Sauté pan
Fork
Ingredients Needed:
Three eggs
Salt and pepper
Clarified butter
Fillings
Procedure:
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Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attempt
and confidently at all equipment but less confidently incorrectly and less
times correctly and sometimes confidently most of
confidently the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time
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Kind of Storage
Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping potentially
hazardous foods cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and
the eggs should be stored in an area of the freezer where there is the
least amount of temperature fluctuation.
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.
Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add about a
¼ teaspoon of sugar per yolk if the yolks will be used for sweet dishes.
Do not wash eggs before storing them. This destroys the mineral-oil film that coats
the shells and helps keep them fresh.
Dip the eggs in oil to cover the pores and to delay its deteriorative changes, reduce
mold penetration and retard spoilage.
Do not keep eggs longer than 2 weeks in the refrigerator.
Left-over raw yolks can be refrigerated for several days when covered with water,
milk, or oil. Two yolks can be used in place of 1 whole egg in a recipe.
Left-over raw whites can be stored in a tightly covered plastic or glass container in
the refrigerator for several days or as long as they do not have any odor. They can
also be frozen, although when thawed the white is thinner. However, you can use
them successfully in recipes calling for egg whites.
Recommended Storage Time for Eggs
Fresh shell eggs Buy best before date
Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
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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A. Directions: Write true if the statement is correct and false if it is incorrect. Write your
answer on your test notebook.
1. Eggs should be stored properly to prevent increase in alkalinity and bacterial growth.
2. Fresh eggs can be kept more than two weeks.
3. When storing egg yolks in the freezer, a small amount of sugar or salt should be added
to prevent the yolks from becoming too thick and thin over time.
4. To delay the deteriorative changes, reduce the penetration of mold and retard spoilage
of eggs, cover the pores by dipping the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room temperature for about two
weeks.
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1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures.
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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 bird’s 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.
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
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roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava
plant (marketed as tapioca)
Common Source of Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)
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.
Most natural starches are mixtures of the two fractions. Corn, wheat, rice, potato,
and tapioca starches contains 24 to 16 percent amylose, with the remainder being
amylopectin. The root starches of tapioca and potato are lower in amylose content than the
cereal starches of corn, wheat, and rice.
The Starch Granule
In the storage areas of plants, notably the seeds and roots, molecules of starch are
deposited in tiny, organized units called granules. Amylose and amylopectin molecules are
placed together in tightly packed stratified layers formed around a central spot in the
granule called the hilum. The starch molecules are systematically structured in the granule
to form crystalline-like patterns. If the starch granules, in a water suspension, are observed
microscopically under polarized light, the highly oriented structure causes the light to be
rotated so that a Maltese cross pattern on each granule is observed. This phenomenon is
called birefringence. The pattern disappears when the starch mixture is heated and the
structure disrupted. The sizes and shapes of granules differ among starches from various
sources, but all starch granules are microscopic in size.
Composition of Starch
Potato Cassava Wheat Cornstarch
Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 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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1. Gelatinization.The sum of changes that occur in the first stages of heating starch
granules in a moist environment which includes swelling of granules as water is
absorbed and disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When the newly
gelatinized starch is stirred, more swollen granules break and more starch molecules
spill causing increase in viscosity or thickness.
The type of sugar influences the temperature and rate of gelatinization. The
effect of sugar is attributed to competition for water. It was observed that sugar
actually interacts with the amorphous areas of the starch granules.
Different Sweeteners Added to Starch Gel Preparation.
honey
molasses
panutsa or granulated sugar
3. Retrogadationis the process in which starch molecules, particularly the amylose
fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
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
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by toasting flour for polvoron, rice flour for kare-kare 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.
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage
Nutritional Significance of Noodles and Pasta or Alimentary Paste
The physiological function of noodles and
pasta will depend on its starch and other constituents.
Since it is basically a starchy food, the nutritional
significance discussed for starches also applies. In
addition to starches, including resistant starches I
(RS), noodles and pasta may contain other fibers and
some proteins and fat as well.
Nutritive value:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin
Dried Noodles and Pasta
Macaroni • Miki
Spaghetti • Chicken Mami
Pancit Canton • Linguini
Bihon • Lasagňa
Sotanghon
Miswa
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A. Directions: Complete the table by writing the appropriate tool and equipment in
column B to perform the task given in column A. Write your answer in your test
notebook.
A B
1. Used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.
B. Directions: Enumerate the different kinds of starch and give its nutritional value
1. ________________________________________________________
2._______________________________________________________
3._______________________________________________________
4._______________________________________________________
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C.Give at least three starch properties and reactions and describe it in one sentence.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________
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Cooking Pasta
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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 ½ 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.
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Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for
different preparations based on how the sauce will cling, the texture desired, or how the
product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are
perfect for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served
with light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are
good for soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
Vegetable ingredients are added to pasta to provide both color and flavor. An example of
flavored pasta is spinach noodles that are green. Follow the package directions for cooking
flavored pastas.
he general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1
gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6
gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6
pounds of dried spaghetti.
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Wagon Rotini
11 minutes 8 minutes
Wheels
Linguine Elbow
10 minutes 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 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
Tools/equipment needed
Burner
Kettle
Ladle
Colander
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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.
Guidelines on proper and safe handling of food
1. Food handlers
Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
Observe proper hand washing technique
Wear complete cooking outfit and use disposable gloves for direct food contact.
Observe personal hygiene at all times.
Avoid handling food if you are sick.
2. Kitchen facilities
Use separate equipment and utensils for handling raw foods
Sanitize all surfaces and equipment used for food preparation
Clean thoroughly the cutting-boards and work areas after each use
Protect the kitchen areas and food from insects, pests and other animals
Maintain the highest standards of sanitation in the kitchen at all times
Repair immediately broken but still serviceable kitchen tools, utensils and equipment
to be ready for next use
Sanitize completely all kitchen utensils especially cups, saucers, flatware after each
use
Provide for adequate space, proper ventilation and window screens in the area
Provide garbage receptacle for proper waste disposal
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B. Directions: Collect at least 20 different recipes of starch and cereal dishes and
compile it using any kind of paper, any decorating materials, glue, and coloring
materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an
attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in simple
manner
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Directions: Given the recipe, prepare and present Fettuccine Alfredo following the
procedures.
Ingredients:
1 cup heavy cream
2 tbsp butter
1½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp. freshly grated parmesan cheese
salt to taste
pepper to taste
Procedure:
1. Combine the cream and butter in a sauté pan. Bring to simmer, reduce by ¼ and
remove from heat.
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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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Make an album of twenty different kinds of starch and cereal dish presentations with
recipes.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an
attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in simple
manner
2 Compiled properly (6-9) recipes of starch and cereal dishes in simple
manner
1 Compiled less than 6 recipes of starch and cereal dishes in disorganized
manner
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Directions: Given the needed tools and equipment, prepare and present Baked Lasagna
following the recipe below:
Baked Lasagna
Ingredients:
¾ lb. ricotta cheese
2 tbsp. parmesan cheese, grated
1 pc egg
salt to taste
pepper to taste
1 lb. lasagna
6 cups meat sauce
¾ lb. mozzarella cheese, shredded
4 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 375°F (190°C. 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 Fair Poor
I. Products: Good
(3) (2) (1)
(4)
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
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procedures
A. Directions: Watch a video in the YouTube showing how to make a homemade pasta.
Note down the procedures in your notebook and make a narrative observation on a short
bond paper for submission next meeting. Review procedures and prepare for actual
preparation.
B. Directions: Make your homemade pasta using your bare hands. You may include other
ingredients. Your products, performance and presentation will be rated using the given
rubric.
Procedure:
1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board, culling board,
or countertop; make well in center. Whisk 3 eggs, 1 tablespoon milk, and 1 teaspoon
olive oil in small bowl until well blended; gradually pour into the flour mixture while mixing
with fork or fingertips to form ball of dough.
2. Gradually add the mixture to the flour to make a ball of dough.
3. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half
toward you and press dough away from you with heels of hands. Give dough a quarter
turn and continue folding, pushing, and turning. Continue kneading for 5 minutes until
smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in
plastic and let it stand for 15 minutes.
4. Knead the dough until it becomes smooth and elastic.
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5. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface. Using
lightly floured rolling pin, roll out dough to 1/8-inch-thick circle on lightly floured surface.
Gently pick up dough circle with both 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.
Introduction
Proper storage of food is very crucial in keeping food safe because the manner and
temperature of storage will affect the food’s susceptibility to bacterial growth, other
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contaminants, and infestation. Storing food will not improve its quality, it will only delay the
rate of deterioration, and thus, the proper period of storage should also be observed.
FIFO (First In, First Out) in storing food is very important. Though it is a long-time
method in store-keeping where the first food stored should be the first food to be out from
the storage it is high time to make it a habit or put into practice. Write the expiry date, date
received and date of storage to the food package and regularly check the expiration date.
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
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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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The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they can
be placed in a freezer and kept for approximately 3 months. If frozen, the pasta dish should
be thawed in the refrigerator and not on the kitchen counter.
3. Fresh Pasta.
Fresh pasta should ideally be used on the same day as manufactured. This is not
always possible, but if it is used within the next two days it will give adequate results.
After this it tends to crack through excess drying. It must be stored, keep it well-covered
in the fridge, to minimize the risk of this happening. Frozen filled pastas will keep for up
to three months if held at -18oC or lower.
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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.
4. Frozen pasta does not have to be thawed before it is cooked. Just place the frozen
pasta into boiling water and reheat it. It will need to cook a little longer than unfrozen
pasta.
• Store pasta sauce separate from the noodles, otherwise the noodles will become mushy.
• You can freeze cooked pasta but it may be too soft once thawed. Use frozen pasta in
baked dishes so the softer texture is not noticeable.
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SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
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
Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attempt
and confidently at all equipment but less confidently incorrectly and less
times correctly and sometimes confidently most of
confidently the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time
Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the
kitchen. Which of the following knives is used for decorative works such as garnishes?
A. Bread knife C. Channel knife
B. Butcher knife D. Paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used
to drain washed or cooked ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans,
and the likes and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in
beaten eggs in batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
A. Colander C. Sieve
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B. Funnel D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
B. Knife D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold
an egg or contains separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer
B. Burner D. Oven
9. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans
either manually or mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine
10. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
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 micro-organism.
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
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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 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)
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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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 Mise’en place;
2. prepare and cook vegetable and seafood dishes;
3. present vegetable and seafood dishes; and
4. store vegetable and seafood dishes.
Pretest 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
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15. Which market form of fish is viscera, head, tail and fins are removed?
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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.
19. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
20. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
21. How many colors is suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
22. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
23. Which of the following enhances baked fish when served?
A. Butter C. Lemon
B. Cream D. Sauce
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26. ____________________________________________________
27. ____________________________________________________
28. ____________________________________________________
29. ____________________________________________________
30. ____________________________________________________
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Overview
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flower used in a dish either raw or cooked. Vegetables give color,
texture and flavor to our meals. They also give vitamins and minerals.
Vegetables provide nutrients vital for health and maintenance of your body. Eating
vegetables provides health benefits to people like reduced risk of some chronic diseases
including heart attack and stroke, protect them against certain types of cancers, reduce
obesity and type two diabetes, lower blood pressures, reduce the risk of developing kidney
stones and help decrease bone loss.
Vegetables are important sources of many nutrients, including potassium, dietary
fiber, folate (folic acid), vitamin A, and vitamin C.
Diets rich in potassium may help maintain normal blood pressure. Vegetable
sources of potassium include sweet potatoes, white potatoes, white beans, tomato
products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach,
lentils, and kidney beans.
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart disease. Fiber is important for proper
bowel function. It helps reduce constipation and diverticulosis. Fiber-containing
foods such as vegetables help provide a feeling of fullness with fewer calories.
Folate (folic acid) helps the body form red blood cells. Women of childbearing age
who may become pregnant should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This
reduces the risk of neural tube defects, spinal bifida, and anencephaly during fetal
development.
Vitamin A keeps eyes and skin healthy and helps to protect against infections.
Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin
C aids in iron absorption.
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Classifications of Vegetables
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
Mushrooms
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bowls
- used to hold vegetables
utility tray
- used to hold ingredients
steamer
- for steaming vegetables
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2. Glutamic Acid –
This forms a product called monosodium glutamate when combined with salt.
It is found in large amount from young and fresh vegetables.
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.
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.
1. Vitamin A
- Green leafy vegetables are sources of vitamin A.
Example:
alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay
sili leaves
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
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.
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B. Trimming Asparagus
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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.
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4. Gently tap the seed with a knife and twist to get the seed
out and discard.
1. Pull off any bruised or wilted outer leaves from a red or green cabbage head.
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3. Cut the halves into quarters lying flat side down on the cutting board.
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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F. Cleaning leeks
1. Cut off and discard the dark green leaves. Trim and
discard the roots.
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3. Slice them
crosswise.
5. With hands loosely cupped, lift the leeks out of the bowl
and place them on a plate or work surface (or colander).
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Formative Assessment
Directions: Identify and classify the given pictures. Write your answer in the appropriate
column.
Name Classification
1.
2.
3.
4.
5.
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6.
7.
8.
9.
10.
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B. Directions: Identify the different methods of preparing fresh vegetables. Write the correct
method on the space provided.
1. 2. 3.
4. 5.
6.
7.
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4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- caramelization 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
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with
smooth texture
4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with no off flavors or
bitterness
5. Seasonings
Seasonings should not mask the natural flavors
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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.
Directions: Make a compilation of technical words commonly used in the world of culinary
for vegetable cookery. Follow concrete instructions below:
Make a personalized and improvised dictionary (half folded bond paper).
Include local and foreign terminologies which are used in vegetable
cookery.
Limit your dictionary to a minimum of 10 pages and a maximum of 20
pages.
Bind and cover it.
You can work in collaboration with others and submit after 1 week.
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.
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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Directions: Find a partner and perform the different ways of cooking vegetables. Choose at
least 2 from the given recipes.
Boiling Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Chopping board
Knife
Strainer
Ladle
Ingredients:
Vegetables (any kind)
Water
Procedure:
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness.
Green vegetables and strong flavored vegetables are cooked
uncovered.
6. Drain vegetables quickly to avoid overcooking.
Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make a shallow, even layers
for uniform cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly.
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Sautéing Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Ladle
Strainer
Spatula
Ingredients:
Vegetables (any kind)
Procedure:
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté 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 sauté.
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.
Frying Vegetables
1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
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5. Remove from pan, and drain on absorbent paper to eliminate excess fat.
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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Tools/Equipment Needed:
Oven, Stove
Fryer
Pots and pan
Baking pan
Ingredients:
Vegetables
Breading
Oil
Procedure:
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.
Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
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7. Serve at once or if necessary, hold uncovered in a warm place for the shortest
possible time.
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
Ingredients:
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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.
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Sautéed Mushroom
Tools/Equipment Needed:
Pan
Ladle
Plate
Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. 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 sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté 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 celery
4 tbsp butter
1 ½ pt. 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 ½ 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.
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Tools/Equipment Needed:
Pan
Ladle
Knife
Chopping board
Baking pan
Ingredients:
1.8 kg sweet potatoes
6 tbsp. water
¾c light corn syrup or maple syrup
6 tbsp. brown sugar
8 tbsp. orange juice
2 tbsp. lemon juice
2 tbsp. butter
½ tsp cinnamon
1/8 t ground cloves
¼t 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 350°F until potatoes are thoroughly cooked and glazed, about 45 – 60
minutes.
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Ingredients:
½ kl stripped ubod
1 kl stripped sweet potato
½ kl carrot
½ kl cabbage
2 stalk celery
2 cups ground peanut
1 head garlic
2pcs onion
½ kl ground pork
1/4kl shrimps
2T fish sauce
1pc pork bouillon
Procedure:
1. Blanch the ubod first
2. Sauté 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:
½ kl sugar
1/4T fish sauce
½ cup ground peanut
¼ cup minced garlic
1 stalk chopped celery
¼ cup cornstarch mixed with ¼ cup water
1.5L 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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2. Professional Skills
Ability to perform according to required standards
3. Visual Sense
Effective food presentation depends on the understanding of techniques
involving balance, arrangement, and garniture.
Balance
Select foods and garnishes that offer variety and contrast. This should
be applied to colors, shapes, textures and flavors.
Portion size
Match portion sizes and plates
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Classic arrangement:
1. Main item in front, vegetables, starch items and
garnish at the rear.
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Guidelines in Plating
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.
7. Keep it simple.
Avoid making food too elaborate.
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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 heat
proof plate and place in oven or
microwave until hot.
Ribbon Vegetables
Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.
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:
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SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given
task
4 Done creatively and neat enough with relevance to the given task
3 Done creatively and neat enough but no relevance to the given
task
2 Done simply and neat enough but not so relevant to the given
task
1 Done poorly with erasures and irrelevant to the given task
Directions: Prepare and present creatively a Stir Fried Mixed Vegetables applying your own
presentation design. Follow the procedures and ingredients given.
Tools/Equipment Needed:
Pan
Mixing Bowl
Ladle
Chopping Board
Knife
Plate for serving
Ingredients:
350 g Chinese cabbage, cut into chunks
8 dried black mushrooms, cut julienne
4tbsp. carrots, cut julienne
4tbsp baby corn, drained
4 scallions, cut into shreds
4tbsp oil
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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.
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they should be kept
covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to
prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated
with an acid or blanched them to inactivate the enzyme that cause browning. Raw,
cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans).
Leftovers
1. Don’t 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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Overview
Seafood is any form of sea life regarded as food by humans. Seafood includes fish and
shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A
wide variety of fish and seafood are available in the market from many different sources.
There are so many methods for cooking seafood, most of them are fast and easy, making
them the perfect choice for a quick and healthy meal. This lesson provides information
about fish and shellfish, ways on preparing and cooking fish, along with some of the most
popular seafood recipes, and presenting and storing seafood.
Classifications of Seafood
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B. Freshwater fish
Cat fish
Eel
Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
B. Crustaceans – are animals with segmented shells and jointed legs (shrimps,
crabs)
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Parts of a Fish
1. Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
Market Forms
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Shellfish
Characteristics
Mollusks
Oysters have rough, irregular shells.
Flesh of oyster is extremely soft and delicate and contains high percentage of
water.
Hard-shell clams – can be eaten raw
Soft-shell clams are called steamers. The usual way to cook is to steam.
The shells of mussels are not as heavy as clamshells, yellow to orange in
color and firm but tender when cooked.
Scallops are creamy white in color and have a sweet flavor.
Squid is somewhat chewy and are cut up or either fried quickly.
Crustaceans
The lobster shell is dark green or bluish green but turns red when cooked.
Live lobster must be alive when cooked.
Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
Crustaceans
1. live
2. cooked meat, fresh or frozen
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Directions: Identify the market forms of fish. Write your answer in your test notebook.
1. _________ 2. ____________
3. __________ 4. ____________
5. __________ 6. ____________
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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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Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of
melted ice. Change ice daily. Cover container or store in separate
box away from other foods.
Whole fish should be drawn because entrails deteriorate rapidly.
Cut fish should be wrapped or left in original moisture-proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap
and freeze immediately.
Frozen Fish
1. Frozen products should be frozen, not thawed
when received.
2. Items should be well wrapped, with no freezer
burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
Fat fish -- 2 months
Lean fish -- 6 months
5. Rotate stock – first in, first out
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5. Breaded, battered and other frozen prepared fish items are mostly cooked from
frozen state.
Shellfish
1. MUSSELS
Keep refrigerated (32°F to 35°F/0° to 2°C). 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 (30°F to
34°F). 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
34°F. It is very perishable and should be used in 1 – 2 days.
4. SHRIMPS
Kept frozen at 0°F (-18°C). 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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SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
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.
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
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)
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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 sautéed 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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Once your work area and fish are ready, you can begin the actual scaling process.
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Filleting Fish
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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
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
1. Insert oyster knife at hinge slowly but firmly and
push the knife between the shells. Use a slight side to
side rocking movement with your knife as you push
in.
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B. Opening Clams
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Cleaning a Squid
Splitting a Lobster
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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.
Guidelines for Baking Fish
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1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it. Basting with
butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and
improve palatability.
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Directions: Perform the given recipe. Your performance will be rated using the given rubric
below.
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
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.
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3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley;
toss to combine. Serve immediately; garnish with lemon wedges.
4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill 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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Directions: Given the different recipes by group prepare and cook fish and shellfish. Your
performance will be evaluated using the given rubric.
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
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.
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4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 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.
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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Cooking fish or shellfish by deep frying using the standard breading procedure.
Tools/Equipment Needed:
Stove
Mixing bowls
Ladle
Refrigerator
Baking sheet
Food tong
Ingredients:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 tsp table salt
1/2 tsp powdered white pepper
1/3 tsp cayenne pepper (optional)
1/4 tsp garlic salt
2 tbsp. peanut oil
1 large egg
1 tsp cool tap water
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
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4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
You did a great cooking. It’s time to plate and present your dish. Go on and enjoy
learning and doing.
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrast
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 – don’t let the main item get
lost with excessive garnish
arrangement on the plate –
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Glazing
Poached fish is sometimes glazed before
serving
1. Combine the finished sauce with
eggyolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run the
plate under a broiler until the sauce is
golden brown.
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Directions: Briefly explain the relationships of the following in food preparation. Write your
answers in your test notebook.
1. Balance
2. Portion size
5. Garnishes
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Tools/Equipment Needed:
Oven
Baking sheet
Brush
Fork
Plate
Ingredients:
3 fish steaks, 1” thick
½ 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, don’t 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.
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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
½ 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
Sauce
1. Melt butter
2. Blend in flour, salt and pepper and fish liquid
3. Assemble butter in shallow serving dish
4. Arrange spinach on bottom
5. Cover with poached fish (remove toothpicks
6. Spoon sauce over fish
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4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill 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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Frozen Fish
1. Store at 0°F (-18°C. 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
1. Keep live oyster in a cold, wet place in the
cartons or sacks.
2. Store fresh shucked oysters in original
container in refrigerator at 30° to 34°F (-1°
to 1°C). They will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-
18°C. or colder, until ready for use.
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Directions: Match Column A with Column B. Write the letter of the correct letter of your
answer in your test notebook. Items in column B may be answered twice or more.
Column A Column B
1. Removed viscera first before storing A. fresh fish
2. Wrapped to prevent freezer burns B. frozen fish
3. Kept in cold, wet cartons C. lobster and shrimp
4. Packed in moist seaweed D. shellfish
5. First in, first out e. all of the above
6. Wrapped before freezing
7. Left in original moisture proof wrapped
8. Refrigerate at 30° to 34°F (-1° to 1°C)
9. Store at 0°F ( -18°C. or colder)
10. Stored for 1 to 2 days
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 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill 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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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. Sautéing
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.
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
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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:
At the end of the quarter students are expected to:
1. prepare stocks required for menu item;
2. prepare soups required for menu item;
3. prepare sauce required for menu item;
4. store and reconstitute stocks, sauces and soups;
5. perform mise’en place;
6. cook poultry and meat dishes;
7. plate and present poultry and meat dishes;
8. evaluate finished products; and
9. store poultry and meat.
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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
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?
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A. bisques C. cream
B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. consommé
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
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 meats 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?
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Overview:
This lesson covers the skills, knowledge, and attitudes required to prepare various
stocks, sauces, and soup in a commercial kitchen or catering operation
Learning Outcomes:
At the end of this Lesson you are expected to do the following:
1. prepare stocks for required menu items;
2. prepare soups required for menu items;
3. prepare sauces required for menu items;
4. store and reconstitute stocks, sauces and soups; and
5. evaluate the finished product
Stocks- are among the most basic preparations found in professional kitchen. They
are referred to in French as fonds de cuisine, or “the foundation of cooking.” It is a flavorful
liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables
in water with aromatics until their flavor, aroma, color and body, and nutritive value are
extracted.
- a clear, thin liquid flavored by soluble substances extracted from meat, poultry,
and fish; and their bones, and from vegetables and seasonings.
Classification of Stocks
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1. Bones
Most of the flavor and body of
stocks are derived from the
bones of beef, veal, chicken,
fish, and pork. The kinds of
bones used determine the kind
of stock, except vegetable
stock.
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2. Mirepoix
- is the French term for the
combination of coarsely
chopped onions, carrots and
celery used to flavor stocks.
4. Scraps and left-over -Scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made.
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Directions: Choose any of the given stocks and prepare following the given procedure.
Your performance and output will be rated using the given rubric.
White stock
Ingredients:
4 -5 kg bones; chicken, veal or beef
1L water, cold
Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped
Bouquet Garni
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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
PERFORMANCE STANDARDS
For acceptable achievement, all items should 1 2 3 4
receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.
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Ingredients:
4 ½ kg. bones; chicken, veal or beef
10-12 qtr. water, cold
Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped
450 g tomato puree
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Bouquet Garni
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves
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 375°F (190°C.
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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PERFORMANCE STANDARDS
For acceptable achievement, all items should 1 2 3 4
receive an answer.
1. Cut the bones into pieces, 3 to 4 inches long.
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Directions: Read 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 liquid in which meat, fish, and sometimes vegetables have
been cooked?
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 viands
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock
B. ham stock
C. prawn stocks
D. chicken stocks
5. Which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
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Soups are based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma
Classifications of Soups
1. Clear Soups
Clear Soups. They are soups based on a clear, unthickened broth or stock. They
may be served plain or garnished with a variety of vegetables and meats. They are very
similar to stocks, except that broths are based on meats rather than bones so they are
richer and have a more defined flavor. Broths can be used as a liquid in preparing soups.
A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of
the major ingredient. One strong and clear broth or stock is a consommé. It is made by
combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic
ingredient like tomatoes, wine, or lemon juice. The combination is called “clarification”
since the particles that make the broth appear cloudy are trapped as it cooks. A good
quality consommé is crystal – clear, has a good body, amber to brown in color, and
completely fat-free.
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Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent.
2. Thick Soups
Thick Soups are soups that are thickened to provide a heavier consistency. Thick
soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A
béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-
based, stock thickened with roux. A veloute sauce base is usually finished with a liaison of
heavy cream egg yolk. A thick soup should have a velvety smooth texture and the
thickness of heavy cream. It is always essential to strain out the solids and at times to
puree and put back in the soup. Cream soups may be served hot or cold.
A kind of cream soup based broth, milk or water as base, then thickened with roux.
Another thick vegetable soup is the chowder made with broth, milk or water as base, then
thickened with roux. Cold, thick soups such as vichyssoise are simply cream soups served
cold. Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or
raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a
liquid
Cream soups – are soups thickened with roux, beurremanie, liaison or other
thickening agents, plus milk, or cream.
Chowders – are hearty soups made from fish, shellfish or vegetables usually
contain milk and potatoes.
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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.
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
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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.
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
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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 30–45
minutes to cook.
Green Vegetables:
These vegetables should be added during the final 15–20 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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INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cups water
chopping board 2 bulbs onions, chopped
strainer 1 whole chicken bouillon cube
saucepot 2 cups hot water
measuring cup ¼ cups butter
measuring spoon ¼ tsp. pepper
wooden spoon 2tbsp. Gold Medal all-purpose flour
soup ladle ½ tsp. salt
1½ c 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 ¾ cup of the potato-chicken 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 additional milk to make the
desired consistency. Serve with sprinkled bacon bits.
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.
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CONSOMME A LA MADRILENE
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
casserole 1kg. Lean beef, cut in 3 portion
gas or electric stove ½ kg bone marrow
knife 3 ½ liter cold water
chopping board 3 large carrots, cut up
measuring cup 2 cloves onion, stuck with 3 cloves
measuring spoon 2 stalks celery w/leaves.
wooden spoon 3 leeks, sliced lengthwise and
soup ladle 1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch basil
1 clove clove garlic
1pc bay leaf
3 large egg whites, beaten
3 crushed eggshells
2 cup tomato puree
2tbsp finely chopped onions
½ tsp dried basil
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.
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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 consommé, 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 consommé 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.
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:
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
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3. Mix the cornstarch with the remaining ½ 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.
QUANTITY DESCRIPTION
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
measuring cup ½ cup cream
measuring spoon dash salt/ pepper
wooden spoon
soup ladle
PROCEDURE:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until
onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, 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
Directions: Evaluate your finished product, using the given score sheet.
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:
QUANTITY DESCRIPTION
saucepan
saucepot 200 grams butter
gas or electric stove 1 tsp. salt
knife 1 pc carrot, strips
chopping board 1 pc onion, sliced
mortar and pestle 6 cup water
strainer 6 strips bacon strips
measuring cup ½ cup chopped onion
measuring spoon ½ cup cubed celery
wooden spoon ½ cup cube carrot
soup ladle 7 cup chicken stock
½ cup gold medal all-purpose flour
1 can 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, sauté 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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Directions: Read the question carefully and choose the letter of the correct answer. Write
your answer in your test booklet.
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
One of the important components of a dish is the sauce. Sauces serve a particular
function in the composition of a dish. These enhance the taste of the food to be served as
well as add moisture or succulence to food that are cooked dry. Sauces also enhance the
appearance of a dish by adding luster and sheen. A sauce that includes a flavor
complementary to a food brings out the flavor of that food. It defines and enriches the
overall taste and its texture. Sauce is a fluid dressing for poultry, meat, fish, dessert and
other culinary products.
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Sauce is a flavorful liquid, usually thickened that is used to season, flavor and
enhance other foods. It adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness
1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with
butter.
2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with
blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice
and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in
another liquid that usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or
butter, flavor and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with
spices and herbs.
A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill.
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.
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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.
White roux – cooked just enough to cook the raw taste of flour; used
for béchamel and other white sauces based on milk.
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Blond roux – cooked little longer to a slightly darker color; used for
veloutes´.
Brown roux – cooked to a light brown color and a nutty aroma. Flour
may be browned before adding to the fat. It contributes flavor and
color to brown sauces.
Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
Making Roux
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Procedure
1. Melt fat.
2. Add correct amount of flour, and stir until fat and flour is
thoroughly mixed.
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1. Reduction
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 sauté 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.
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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.
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.
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.
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Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
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Spoon
Ingredients:
4 tbsp. clarified butter
4 tbsp. bread flour
¼ gal milk
¼ pc bay leaf
¼ pc onions
Salt to taste
Nutmeg to taste
White pepper to taste
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.
.
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HOLLANDAISE SAUCE
Tools/Equipment Needed:
Saucepan
Beater
Ladle
Spoon
Strainer
Mixing bowl
Ingredients:
1 kg. butter
12pcs egg yolks
4 tbsp. cold water
6tbsp . lemon juice
Salt to taste
Cayenne to taste
Procedure:
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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 ½
hours.
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Directions: Choose the correct answer from the given choices. Write the letter of your
answer in your test notebook.
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A.brown sauce
B. butter sauce
C. Hollandaise sauce
D. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
A. brown sauce
B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil
and egg.
A. Brown sauced
B. Butter sauce
C. Hollandaise or a Dutch
D. Tomato sauce
4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce
B. Butter sauce
C. Hollandaise sauce
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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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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
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Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
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, smooth-textured 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.
c. The bone at the tip of the breast is soft in younger chicken and thick in older
one.
d. Small feathers indicate that the chicken is young.
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, de-feathered,
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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Defeathering
Evisceration
Deboning
Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which
have bruises, blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole
poultry.
Dressed poultry
This is the most available poultry form in the market. Dressed poultry are
actually slaughtered poultry with the head, feet, blood, feathers and internal organs
removed. Good quality dressed poultry should be free from slime, off-odors and
discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually
available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.
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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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All food should be safe and free from contamination and spoilage at all points in its
journey from its source until it reaches the consumers. However, food contamination is a
serious public health problem resulting in foodborne diseases that affect many people
every year. Hence, awareness of potential sources of food contamination is an important
component of good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that can
cause health problems for anyone who eats it.
The common causes of food contamination and food spoilage are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further
cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth
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Poultry Cookery
Poultry, like meat may be cooked by either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the part in the
carcass as in the case of meats. Fat content should also be taken into consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chicken are categorized into classes. All
classes of chicken and other poultry for that matter may be cooked by moist-heat
cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na
pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender poultry. The poultry
class of these chickens is specially termed “broilers and fryers” Somewhat older but
still immature birds such as capons and roasters are also suitable for roasting. They
are still tender but have more fat than the broilers or fryers.
Older birds need to be tenderized by moist cooking prior to dry heat cooking.
One point to remember in poultry cookery; moist heat cookery may be applied
to all classes and kinds of poultry but dry heat cookery is reserved for tender birds.
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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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9. A small thin piece of meat located on underside of breast that can be removed by
pulling the tenderloin, good for chicken tenders. Repeat steps 3-9 for the other side of
breast.
10. Cut around leg quarter going up high towards backbone then circling down toward
other side.
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12. Using your thumb push up and out to snap apart joint.
13. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg
quarter.
Deboning Chicken
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Directions: Demonstrate the steps in fabricating and deboning chicken by following the
procedures on page 279.
Your performance will be evaluated using the rubric below:
SCORING RUBRICS
Directions: Level
Achieved PERFORMANCE LEVELS
Ask the teacher to
assess your 10 - Can perform the skill very satisfactorily
performance in the without supervision and with initiative
following critical task and adaptability to problem situations.
and performance criteria 7 - Can perform the skill satisfactorily
below without assistance or supervision.
4 - Can perform the skill less satisfactorily
You will be rated based but requires some assistance and/or
on the overall evaluation supervision.
on the right side.
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 1 whole chicken, deboned
chopping board ½k ground pork
measuring cup ½k ground beef
measuring spoon 300 g ground chicken
oven 4 pieces sausage
wooden spoon 3 tbsp. sweet pickle relish
pinoykitchenette.blogspot.com 1/2 cup raisins
2 pieces hard boiled eggs
3/4 cup minced ham
3/4 cup cup chopped Vienna sausage
1/2 cup minced onion
1/2 cup grated carrot
1/2 cup chopped red bell pepper
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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INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole 8 boneless skinless chicken breast
gas or electric stove halves (4 ounces each)
knife
chopping board 8 thin slices (4 ounces) ham
measuring cup
measuring spoon 4 slices cheese, halved
wooden spoon
2/3 cup seasoned bread crumbs
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.
Direction: Evaluate your finished products using the score sheet below.
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Portion: A “portion” is how much food you choose to eat at one time (breakfast,
lunch, dinner, or snack), whether in a restaurant, from a package, or in your own
kitchen. Portions can be bigger or smaller than the recommended food servings.
There is no standard portion size and no single right or wrong portion size.
Eating smaller portions of food is one of the easiest ways to cut back on
calories—but it can also be one of the most challenging, with the current trend of
super-sizing. How do you know a reasonable portion of food when you see it?
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Visualize the objects mentioned below when eating out, planning a meal, or grabbing
a snack.
The way food is presented affects a person’s 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 arrange the different
components on a plate like interior designers place furniture to create culinary masterpieces.
The home chef faces similar circumstances on a nightly basis. Whether you’re
entertaining, preparing a special meal or jazzing up an old favorite, these food presentation
tips will set your dishes apart from the crowd.
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Plating is the act of arranging the meal on the individual plate immediately before
it’s served. Presentation should look natural. It should feel as though everything that
is on the plate is meant to be should feel as though everything that is on the plate is
meant to be exactly where it is. Try to strike a balance between having enough food
on the plate to convey hospitality without overcrowding the plate—and potentially
offending your guest. Try to leave one-third of the plate empty, and plate your dish
immediately before you serve it. It goes without saying that hot food should be hot
and cold food should be cold; always check the temperature of your food before you
serve it to a guest. After you have put the food on the plate, check to see that the
plate is clean. Plate edges should be especially immaculate. Clean spills or sauces
away with a moistened clean sponge or paper towel.
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 food’s presentation. Buy beautiful bowls and
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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 consommé bowl.
You can also decorate the rim of a plate, just as you’d decorate a frame. Use culinary
elements like colorful spices or confectioner’s 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 d’oeuvre platter.
If you’re decorating a plate that will hold hot food, be aware that by the time you’re
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.
Food is naturally beautiful. Combine foods with different shapes, colors and textures
on the same plate. Grilled filet mignon becomes even more decadent when it appears on
the plate with stark white mashed potatoes and a bright green steamed vegetable.
In this case, these different elements combine for a dish that catches the eye. If your
plate will contain multiple elements, use an odd number of dishes rather than an even
number for further interest. Grilled filet mignon with mashed potatoes and steamed
asparagus looks great, but add a stack of sliced tomatoes and the combination becomes
regimented and less remarkable.
Try to integrate a variety of shapes in each dish. Risotto is boring when paired with
rice, as the two are nearly identical in shape, color and size. Meatballs and Brussels
sprouts are different colors but the same shape. But meatballs and rice make an interesting
combination, as do risotto and Brussels sprouts.
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Keep in mind that sometimes the most aesthetically pleasing plate of food does not
include a garnish. For example, crème brulee features a delicate, crunchy top layer. While
its appearance can certainly be improved with a small garnish or beautiful brulee dish, the
texture and color of the caramelized sugar is beautiful enough on its own.
Garnishes
Garnishes can be as simple or intricate as you like. For a twist on the traditional
parsley sprig, use a sprig or two of an herb or spice that was used in the dish. A ham
flavored with rosemary might feature a sprig of rosemary on each plate. Spicy pad Thai can
include a wedge of lemon or lime and a dash of paprika sprinkled around the plate.
You can also garnish with small fans of fruits and vegetables like cucumber,
pineapple, avocado, citrus, kiwi or apple. Slice the fruit or vegetable into thin rounds,
leaving ¼” of flesh connected on one side to hold the rounds together. Gently spread out
the slices and arrange them neatly in an arc. Several kitchen tools are available that will
help you transform nearly any fruit into an attractive garnish for a plate.
The key to selecting a garnish is picking a garnish that will improve the dish.
Garnishes add color and continue a theme, such as a brightly colored orchid on top of
passion fruit crème brulee. They can accent a dish’s color, like chives on top of a baked
potato, or a dish’s flavor.
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Garnishes can provide complementary flavor, like peanuts in pad Thai, or contrasting
flavor, like a lemon wedge with seafood. An entrée’s sauce also makes a delicious garnish.
Swirl it around or atop the plate for visual and gustatory interest.
The way food looks on the plate is the most commonly ignored facet of cooking at home.
Too often, other considerations such as time, money, and food allergies push presentation
out of mind. Since most children and their families eat their main meals at home, attractive
food presentation is just as important at home as it is in a restaurant. A dish that looks good
is more likely 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 it’s 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. Plating
B. Presenting
C. Garnishing
D. Servi
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It is not recommended to refreeze poultry after it has been thawed. Freezing and
thawing release fluids called drip and the chances of bacterial spoilage are increased.
Water holding capacity of meat is also affected by subsequent thawing.
When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
better chance to rehydrate. Immediately cook the thawed meat since bacterial growth is
rapid upon thawing. Slow thawing may be effected by placing the 1 to 2 kg. chicken in the
refrigerator for 12 to 24 hours or to place it under running tap water for ½ to 1 hour, in their
original wrap In both cases. However, frozen poultry or any other market forms of poultry
should not be allowed to thaw or soak in a bowl of water because of possible bacterial
build.
Once you're home, you should immediately place your chicken in a refrigerator
that maintains a temperature of 40°F or colder, and use it within 2 days. Otherwise, it
should be frozen at 0°F.
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Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them
altogether. Limiting their ability to multiply requires making sure that food products are not
left at room temperatures — or specifically, temperatures between 40°F and 140°F — for
more than an hour.
And remember, freezing doesn't kill bacteria, either — it just makes them cold. The
only way to kill food-borne pathogens is by thoroughly cooking the food.
Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer
than 0°F can be labeled neither fresh nor frozen.
If they do opt to date the product, regulations do require that there be a phrase
signifying whether the date is a "sell by" date or a "use before" date, and the explanation
must appear right next to the date.
Basics for Handling Food Safely
Shopping
Storage
Preparation
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Thawing
Cooking
Serving
Leftovers
Refreezing
Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step
of food preparation, follow the four Fight BAC! ™ guidelines to keep food safe:
Shopping
Storage
Always refrigerate perishable food within 2 hours (1 hour when the temperature is
above 90 °F).
Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or
below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can
be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat,
poultry, fish, and most vegetables will keep 2 to 5 years — if the can remains in
good condition and has been stored in a cool, clean, and dry place. Discard cans
that are dented, leaking, bulging, or rusted.
Preparation
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Always wash hands with warm water and soap for 20 seconds before and after handling
food.
Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. After cutting raw meats, wash cutting board, utensils, and countertops
with hot, soapy water.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.
Thawing
Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat
and poultry juices do not drip onto other food.
Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in
cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
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
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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
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
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B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. consommé
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
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?
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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.
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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
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
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Overview:
This lesson covers the skills, knowledge, and attitudes required to prepare and cook
meat.
Learning Outcomes:
At the end of the lesson you are expected to do the following:
1. perform mise’n 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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Composition of Meat
1. Water – 70% of muscle tissue.
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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 easier to chew.
C. Flavor- Fat is the main source of flavor in meat.
4. Carbohydrates – it plays a necessary part in the complex reaction, called the
maillard reaction, which takes place when meats are
browned by roasting, broiling or sautéing. Without
carbohydrates, desirable flavor-appearance of browned
meats would not be achieved.
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 with―instead of against―the
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.
1. Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one
year or less of age to ensure tender cuts
.
.
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5. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is
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Directions : Match Column A with Column B. Write the letter of your answer in separate
sheet.
A.
Column A Column B
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2. Fat –content can vary widely, according to the grade of meat and its cut.
Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and
muscle tissue is present when the animal is alive, but the glucose that makes up the
glycogen is broken down to lactic acid during and after slaughter.
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4. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few
other trace minerals.
Fresh meat – meat that is recently slaughtered, has not been preserved,
frozen
Chilled meat – meat that is placed in chiller or slightly cold
Cured meat – meat preserved by salting, smoking or aging
Processed meat –meat preserved by chemical process
Meat cuts
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Lamb
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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 it’s 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.
Types of Marinades
Pineapple Marinade - http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-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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This is a great Asian style marinade that works well on all cuts of pork, particularly pork
chops, reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce. You can,
if you like, heat this up with some extra chili sauce or perhaps a pinch of cayenne.
BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for the seasoning
with vinegar and water to turn it into a marinade.
Teriyaki Marinade
Want to get that great Teriyaki flavor into your favorite dish? This marinade will surely add
flavor to whatever you're grilling. This marinade works particularly well with pork and
poultry.
Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild
marinade so you will want several hours marinating time with it before you grill.
Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or
poultry.
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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.
Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the
heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes
place through the hot metal of the pan.
Note: The browning of food (including the process by which meat is browned, called
the Maillard reaction) can only be achieved through dry-heat cooking. Examples of dry-
heat methods include:
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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 300°F and often much
hotter. A convection oven, which circulates hot air throughout the oven, can enhance
the browning reaction.
Dry-heat cooking methods that rely on heat being conducted through the air
from an open flame are grilling and broiling. This type of cooking produces browning
reactions on the surface of the food, thus encouraging the development of complex
flavors and aromas. Grilling cooks hot and fast, because air is a poor conductor of
heat. Broiling and grilling require the food to be quite close to the heat source, which in
this case, is likely to be an open flame.
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Sautéing is a form of dry-heat cooking that uses a very hot pan and a small
amount of fat to cook the food very quickly. Like other dry-heat cooking methods,
sautéing browns the food's surface as it cooks and develops complex flavors and
aromas.
Sautéing requires a very hot pan.
When sautéing, it's important to heat the pan for a minute, then add a small
amount of fat and let it gets hot as well, before adding the food to the pan. This hot
fat helps brown the surface of the food. Another key is to avoid overloading or
overcrowding the pan.
Deep-Frying
Since deep-frying involves submerging food in hot, liquid fat, it might take
some time to get used to the idea that it's actually a form of dry-heat cooking.
But if you've ever seen the violent reaction of hot oil to even a tiny drop of
water, you know that oil and water are a couple of opposites that has nothing to do
with each other.
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Boiling
The hottest of these three stages is boiling, where the water reaches its highest
possible temperature of 212°F. 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.
Steaming
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Steaming is a moist-heat cooking technique that employs hot steam to conduct the
heat to the food item.
Cooking With Steam
Steaming can be done on a stovetop, with a pot containing a small amount of liquid
that is brought to a simmer. The item to be cooked is then placed in a basket suspended
above the liquid and the pot covered.
Though it can be done on the stovetop, braising is best done in the oven, because
the heat fully surrounds the pot and causes the food to cook more evenly than if it were
only heated from below.
Begin by Searing
Because moist heat does not permit the various browning reactions that dry heat
produces, giving cooked meats the brown, outer crust that also helps to develop complex
flavors and aromas, it's customary to sear meat in a 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
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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.
2. Fat content
Meats high in fat are cooked without added fat, such as roasting or broiling
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Meats
low in fat are
often cooked
with added
fat to
prevent dryness, like sautéing, pan frying or
braising.
3. 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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This will be a group collaboration activity. Perform recipes using different methods of
cooking meat. Your outputs will be evaluated using a performance score sheet.
Roasted Meat
Tools/Equipment Needed:
Knife
Chopping board
Roasting pan
Rack
Oven
Pan
Serving plate
Materials/ingredients needed:
Meat (any kind)
Seasoning
Brown Stock
Mirepoix
Procedure:
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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.
2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
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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
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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. Sauté 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.
7. Add bay leaf and season to taste with salt and pepper.
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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.
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. was well-groomed and properly
dressed for cooking, use of
clean apron, hair nets, hand
towel and pot holders
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Broiling/Grilling Meats
Procedure:
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1. Collect and prepare all equipment and supplies. Trim excess fat from meats to
avoid flare-ups.
2. Preheat the broiler or grill.
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 ½ to ¾ done, brush the top with a light coat
of the sauce. Turnover and repeat as necessary.
6. Remove from broiler or grill and serve immediately.
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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
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MORCON
PROCEDURE:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs,
pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
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.
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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:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.
2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
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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
SCORE: (maximum of 42 pts.)
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2. The food should be easy to handle and serve, so one portion can be removed without
ruining the arrangement.
3. Simple arrangements are easier to serve, and more likely to be still attractive when
they are half demolished by the guests
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4. Attractive platter is made of metals, mirrors, china, plastic or woods, presentable and
suitable for use with food.
5 . It must look attractive and appropriate not only by itself, but among other presentations
on the table.
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Avoid a monochromatic color scheme. A plate of food looks most appealing when
there's a high level of contrast in colors.
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 about to serve several like-colored foods, like grilled chicken and mashed
potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way
to add pops of color. The richest greens, oranges, reds, purples, blues, pinks and
yellows on your plate probably take the form of fruits and vegetables.
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.
Bring out vegetables' brightest colors. The way you cook your vegetables has a lot of
bearing on the overall visual effect of a meal
Lightly steam instead of boiling. Steaming vegetables makes them look appetizing
and flavorful, while boiling creates the opposite effect.
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Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look
quite appetizing when they're allowed to caramelize a little in oil or butter.
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.
Cook fried foods carefully. Underdone or overcooked fried foods are difficult to present in
an appealing way. Fried foods can look beautiful on a plate, but it's important to fry
them well and have a plan for dealing with the oil so it doesn't muck up the rest of the
dish. Cook fried foods until they're golden brown, then let them drain on a plate lined
with paper towels to absorb the extra oil. Otherwise, the food will leave streaks of
grease on the plates.
Fried foods often continue browning a bit after they've been removed from the hot oil.
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.
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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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An easy way to start layering food is to serve the protein on a bed of starch. For
example, serve a kabob on a heap of rice, or serve grilled swordfish on a pile of
mashed potatoes.
Aim to make foods look bigger, not smaller. Fluff up your salads. For example,
instead of smooching them down. Create a little cross-hatched stack of cooked
asparagus instead of presenting it in one flat layer.
If you're serving a curry, stew or soupy casserole, you might want to drain the food of
its sauce before serving, then pour on just the right amount when you plate the dish.
That way you can control the amount of sauce and use it to make the dish look
decorative.
Keep up with food styling trends.
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.
Adding Appetizing Touches
Use garnishes that enhance the flavor of the meal. No matter what you're serving,
make sure the garnish actually makes the dish better instead of just cluttering up the
plate.
Employ drizzles and swirls.
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Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid.
For savory dishes, this might be a small squeeze of remoulade, pesto, or flavored oil.
For sweet dishes, adding chocolate sauce, fruit jam, or crème anglaise might be the
most delicious way to add that finishing touch.
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 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.
1. Create a Framework
Start with drawings and sketches to visualize the plate. Find inspiration from a
picture or object. Assemble a ‘practice’ plate to work on executing your vision.
2. Keep It Simple
Select one ingredient to focus on and use space to simplify the presentation. Clutter
distracts from the main elements of your dish that might confuse the diners on what to
focus on.
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Direction: Select the best answer. Write only the letter on your answer sheet
1. In platter presentation uncut portion of the main food item is
A. garnish B. serving portions C. centerpiece
2. It is arranged artistically in proportion to the cut slices.
A. slices B. serving portions C. garnish
3. The food should be easy to handle and
A. garnish B. serve C. arrangement
4. Use attractive platter presentation made of metals, mirrors, plastic or
wood, and
A. china B. pan C. platter
5. The act of serving or arranging portions of the main food item
artistically.
A. slicing B. garnishing C. setting
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2. Salting – Salt improves the keeping quality of meat. It removes the water
from the tissue of the meat and the cells of spoilage organisms that may be
present in the meat.
C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing
elements such as ascorbic acid, phosphate blend, and spices are used to prolong
the keeping quality of meat. Curing agents also help improve the flavor and
appearance of meat and retain its original color. Sugar minimizes the hardness of
the straight cure process. It also makes the product more appetizing and provides
energy to the nitrate-reducing bacteria which gives the red color. Spices give the
desired flavor and aroma.
F. Canning – Meat preserved by canning is packed in sealed cans or jars which are
subjected to a temperature of 100ºC and above 5-7 kilo pressured for a specific
period of time. This process destroys the organism that causes spoilage. It
maintains the high quality of meat product and extends its life for about a year.
G. Freeze Drying – The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas. The product to be
dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of
the water content. The remaining moisture is further reduced to 0.5% or lower by
subjecting the product to high temperature as possible without destroying it.
The texture, appearance, flavor, and nutritive value of freeze dried products
are comparable to frozen foods. The products have a long shelf life and require no
refrigeration. This method needs special equipment such as modern freeze dryer.
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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.
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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 18ºC 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.
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.
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PORK TOCINO
Standard recipe developed by Calamba Manpower
PROCEDURE:
1. In a bowl, combine all ingredients for the 1st 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.
1. What animal produces veal meat?
A. calf
B. deer
C. hog
D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat
B. fresh meat
C. frozen meat
D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone
B. fat
C. flesh
D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone
B. Fat
C. Flesh
D. Ligament
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
B. chopper knife
C. cleaver knife
D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
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A. baking
B. broiling
C. roasting
D. stewing
8. 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
9. 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
10. Which of the following tools is used for carving?
A. cleaver knife
B. fork
C. slicer
D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts
B. tender cuts
C. tough cuts
D. variety cuts
12. Where should meat products be stored?
A. crisper
B. cold shelf
C. dry shelf
D. freezer
13. Which of the following is the tenderest cut of beef?
A. chunk
B. round cut
C. sirloin
D. tenderloin
14. When buying meat, what should you first consider?
A. brand
B. price
C. quality
D. round cut
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A. expiration date
B. fragility
C. quantity
D. size
16. These are taken from the internal organs of animals.
A. less tender cuts
B. tender cuts
C. tough cuts
D. variety cuts
17. A slaughtered animal is called ______________.
A. a carabeef
B. a carcass
C. a pork
D. a poultry
18. The most common method of preserving meat is________________.
A. Curing
B. drying
C. refrigerating
D. salting
19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving
meat by drying
A. curing
B. dehydration
C. freezing
D. salting
20. The following are the characteristics of good quality pork, except ___.
A. breast is plump
B. flesh is pink
C. no foul odor
D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife
B. chef knife
C. cleaver
D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife
B. chef knife
C. slicer
D. utility knife
23. A knife used for general purposes.
A. Butcher knife
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B. Chef knife
C. Cleaver
D. Utility knife
24. It is used in carving roasts chicken and duck.
A. Carving knife
B. Cleaver knife
C. Slicer
D. Utility knife
25. Used for cutting, trimming raw meats.
A. butcher knife
B. chef knife
C. cleaver
D. utility knife
26. Meat of swine is called:
A. Beef
B. Carabeef
C. Chevon
D. Pork
27. Veal is the meat of:
A. Cattle over 1 year old
B. Goat
C. Sheep
D. Young calf
28. Deer meat is called:
A. Beef
B. Carabeef
C. Chevon
D. Pork
29. Meat of cattle over 1 year old
A. Beef
B. Carabeef
C. Pork
D. Chevon
30. Meat of sheep is called:
A. Lamb
B. Carabeef
C. Pork
D. Chevon
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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
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.
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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. Sauté 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.
B. Fresh meat
C. Frozen meat
D. Processed meat
18. What part of the meat helps you identify the less tender cuts?
A. Bone
B. Fat
C. Flesh
D. Ligament
19. What part of the meat has the greatest amount of quality protein?
A. Bone
B. Fat
C. Flesh
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. What do you call the young immature pigeon of either sex with extra tender meat?
A. Duck C. Rooster
B. Fryer D. Squab
22. What part of poultry does breast meat belongs?
A. Dark meat C. Variety meat
B. Tough meat D. White meat
23. 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. Skin is heavy and watery
D. Thighs well develop
24. What do you call young chicken that is usually 9 to 12 weeks of age?
A. Fryer C. Roaster
B. Hen D. Stag
25. 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
26. How do you classify fleshy part of chicken like breast?
A. Entrails C. Viscera
B. Dark meat D. White meat
26. What cookery method is used for a matured poultry?
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?
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A. Chunk
B. Round cut
C. Sirloin
D. Tenderloin
38. When buying meat, what should you first consider?
A. Brand
B. Price
C. Quality
D. Round cut
39. What is your primary consideration when storing goods?
A. Expiration date
B. Fragility
C. Quantity
D. Size
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. Which 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. Sautéing
43. 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 is in the center, with vegetable distributed around it.
C. The vegetable item is 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.
44. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
45. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
46. Which is the market form of fish where both sides of a fish are still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
47. Which of the following is a characteristic of a fresh fish?
A. Fresh and foul odor
B. Eyes are dull, shiny and bulging
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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 customer’s 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
GLOSSARY
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Birefringence - When starch granules are viewed under the microscope using
polarized light, they exhibit a phenomenon known as birefringence.
The refraction of polarized light by the intact crystalline regions in
starch give characteristic "Maltese cross" patterns on each granule.
The disappearance of these crosses on heating a starch suspension
can be used to determine gelatinization temperature.
bouillon – a clear soup from beef, chicken, and other meat.
dressed - slaughtered birds that have been bled, defeathered and the organs
are removed
drippings- the juice that drips from roasting or baking meat or a sauce made from
it.
entrails- the animals internal organs such as liver, heart and gizzard
entrees – main course
foodhandling – any operation in the production, preparation, processing, packaging,
storage, transport, distribution and sale of food
Haugh – unit for describing egg freshness, based on the thickness of the
albumen
Leavener - substances that are used to make bread and other baked goods rise
mirepoix – a mixture of vegetable, herbs, and spices with or without meat, used to
enhance flavor of meat, fish and shell fish.
perishable food – subject to decay or spoilage
pheasant– long tailed domesticated bird
plump – fleshy
poach – to cook food in hot liquid in such a manner that it retains its
original shape
portion- a part of whole or to divide into parts
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simmer – to cook very gently in water just below the boiling point
Stock- a liquid in which meat fish and sometimes vegetables have been
cooked
storage– a space for storing
stripped off - to remove or to take away
suitable– appropriate
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veloutes – a rich white sauce made by thickening chicken or veal stock with flour
and water.
vermin– various small animals or insects such as rats or cockroaches that are
destructive, annoying or hazardous to health.
wastage - loss by use
white meat- includes the white, fleshy part of the chicken such as the breast.
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T.L.E 10
Cookery
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