Tlec 10
Tlec 10
Tlec 10
A.Y. 2022-2023
OVERVIEW
This module aims the learners to be armed with updated knowledge, skills, and values
needed to compete and survive in an increasingly entrepreneurial local-global environment.
The course provides varied and relevant activities and opportunities to determine
understanding of the key concepts and to demonstrate core competencies as prescribed in
DepEd’s Most Essential Learning Competencies (MELC’s) 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.
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SUBMISSIONS OUTPUT
Lesson/Activity No. Date of Submissions
Lesson 1: Stocks Activities 1, 2 and Pre August 30, 2022
Assessment A.B.C.D
Lesson 2: Soups Activities 3,4 August 31, 2022
Lesson 3: Sauces Activities 5,6 September 01, 2022
Lesson 4: Proper Storage of Stocks, Soups, September 02, 2022
and Sauces and Evaluation of Finished
Product Activities 6,7,8 September 12, 2022
Prepare a variety of hot and cold sauces based on the required menu
items (TLE_HECK10SSS-IIIc-22)
4 Proper Storage Maintain optimum quality and freshness of stocks, sauces, and soups
of Stocks, (TLE_HECK10SSS-IIId-23)
Soups, and
Sauces and Reconstitute stocks, sauces, and soups (TLE_HECK10SSS-IIId-23)
Evaluation of
Finished Rate the finished products using rubrics (TLE_HECK10SSS-IIId-24)
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Product
5 Poultry Dishes Identify the market forms of poultry determine poultry cuts in
accordance with prescribed dish (TLE_HECK10PGD-IIIe-25)
PRE-ASSESSMENT:
A. Write the word being referred to. Write your answers on the space provided.
1. The liquid extracted usually from simmered pork, beef, chicken bones, vegetables and fish
used in preparing soups, sauces and main dishes. ___________________________
2. Type of stock taken from beef, pork bones with appropriate seasoning. __________________
3. Type of stock from vegetables such as onion, celery stalks, carrots and parsley. ____________
4. Type of stock from fish or seafood. _______________________
5. Type of stock from chicken bones and appropriate herbs and seasoning. __________________
B. Classify the following soups. Write C for the Clear Soup and T for the Thick Soup.
1. Garlic Soup _______________
2. Beef Consommé _______________
3. Cream of Potato Soup _______________
4. Seafood Chowder _______________
5. Cream of Asparagus Soup _______________
C. Write the sauce being referred to. Write your answers on the space provided.
1. Sauce that uses egg and melted butter. _________________________
2. Sauce prepared mainly from tomatoes. _________________________
3. Other term for brown sauce. _________________________
4. Sauce made from milk and cream. _________________________
5. Sauce prepared from light stock thickened by fat and flour. _________________________
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D. Write D for Dry Method and M for Moist Heat Method of cooking poultry.
1. fried chicken ____________
2. chicken pochero ____________
3. baked chicken ____________
4. chicken tinola ____________
5. grilled chicken ____________
LESSON 1: Stocks
Discussion
Stock refers to the liquid extracted from simmering meat bones, seafood or vegetables. It
serves as a base in preparing sauces and soups and a variety of main dishes.
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.
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Classification of Stock
A. White Stock
1. Chicken Stock
2. Has light golden color, is clear, and mild in flavor
3. Used as a base in soups and a substitute for water
4. Prepared from chicken bones
5. Less gelatin content compared to brown stock
B. Brown Stock
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C. Vegetable Stock
D. Fish Stock
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Ingredients in Preparing Stocks
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.
2. Mirepoix
This is the French term for the combination of coarsely chopped onions, carrots and
celery used to flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or
puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1 part
carrot
3. Acid products
Acid helps dissolve connective tissues, and extract flavor and body from bones.
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5. Seasoning and Spices
6. Bouquet garni
Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can
be removed easily from the stock.
1. Follow the correct procedures for cooling and storing stock and make sure that any stock you
use is flavorful and wholesome.
2. Follow the cooking time for stock. The following are approximate cooking time for different
stocks; the time will vary according to numerous factors such as ingredients quality, volume and
cooking temperature. White beef stock - 8 to 10 hours White and brown Veal Game stock – 6 to
8 hours White poultry and Game Bird Stocks – 3 to 4 hours Fish Stock – 45 minutes to 1 hour
Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the size of
vegetables cut.
3. The stock ingredients are boiled starting with cold water. This promotes the extraction of
protein which may be sealed in by hot water.
4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface.
If a stock is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are
preserved to make soup and sauces.
6. Meat is added to the stock before the vegetables and the ―scumǁ that rises to the surface is
skimmed off before further ingredients are added
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Activity 1- Exemplify
On a separate answer sheet, give one example dish for each classification of stocks.
Include also the recipe.
Directions: Through video, prepare the stock by following the given procedure. Your
performance and output will be rated using the given rubric.
White Stock
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LESSON 2: Soups
Discussion
Soup is usually served as the first course for lunch and supper. It is primarily served to
whet the appetite. In case an appetizer is served first, soup is the second course.
Soups are based on stocks added with other ingredients for variety of flavor, consistency,
appearance and aroma A well-prepared soup always makes a memorable impression. Soups offer
a full array of flavoring ingredients and garnishing opportunities. Soups also allow the use of
trimmings and leftover creatively.
Classification of Soups
1. Clear soup
Clear Soups. They are soups based on a clear, unthicken 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 ―clarificationǁ 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.
Broth and bouillon – are simple clear soup without solid ingredients. Broth and bouillon
are similar to stock in technique and in cooking time. The major distinction between
broth and stock is that broths can be served as is, whereas stocks are used in production
of other dishes.
Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
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Consommé ‘– rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent.
2. Thick Soup
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 on crustaceans like shrimps and lobsters is
bisque. It is made by simmering a crustacean in a stock or a fish fumet. 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.
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Bisques – are thickened soups made from shellfish.
Chowders – are hearty soups made from fish, shellfish or vegetables usually contain
milk and potatoes.
1st Principle
Starting with Cold Water Why cold water? Most protein, vitamins and minerals dissolve
in cold water. Part of the flavor comes from these components. Using hot water would lessen the
flavor and nutritive content of stock.
2nd Principle
Cutting vegetable to appropriate size for the type of stock. The size of cut helps the
maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut should be
julienne (thin strips: ¼ inch thick 2-3 inches long)
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Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so the cut
should be 1ǁ cubed so that stock will have time to extract the flavor and will not fall apart after a
long cooking.
3rd Principle
Select your protein based. Beef, Chicken, Pork and Fish All bones are washed, roasted or
blanched. Roasted for brown sauce and blanched for white stock.
4th Principle
Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.
5th Principle
Skimming Keep the stock clear. The scum on top of stocks contains impurities.
Cooking soups
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.
1. Dessert Soup
2. Fruit Soup
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3. Cold Soup
4. Asian Soup
Activity 4-Perform it
Perform the suggested Soup Recipe.
Ingredients
½ cup chopped bacon
¾ kg potatoes
3 cups water
2 bulbs onions (chopped)
1 whole chicken cube (e.g. Knorr chicken cube)
2 cups hot water
¼ cups butter
¼ tsp. pepper
2 tsbp. all-purpose flour
1 tsp. salt
1 ½ cups all-purpose cream
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saucepot
measuring cup
measuring spoon
wooden spoon
soup ladle
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 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!
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NOTE: For the Palatability, let one of your family members, taste your product and ask them to
rate it honestly.
LESSON 3: Sauces
Sauces
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.
Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance
other foods. It adds:
1. Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal
1. White Sauce / Béchamel Sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter.
2. Veloute / Blonde Sauce - Its chief ingredients are veal, chicken and fish broth, thickened with
blonde roux.
3. Hollandaise / Yellow Sauce – 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.
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4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter,
flavor and brown stock.
5. Tomato / Red Sauce – 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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Roux – is a cooked mixture of equal parts by weight of fat and flour.
1. Fat
A. Clarified butter - Using clarified butter results to finest sauces because of its flavor.
B. Margarine - Used as a substitute for butter because of its lower cost.
C. Animal Fat - Chicken fat, beef drippings and lard.
D. Vegetable Oil and Shortening - Can be used for roux, but it adds no flavor.
2. Flour
The thickening power of flour depends on its starch content. Bread flour is commonly
used in commercial cooking. It is sometimes browned for use in brown roux. Heavily browned
flour has only 1/3 the thickening power of not brown flour.
A roux must be cooked so that the sauce does not have a raw, starchy taste of flour. The kinds of
roux differ on how much they are cooked.
White roux – cooked just enough to cook the raw taste of flour; used for béchamel and
other white sauces based on milk.
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.
Tools/Equipment Needed
Saucepan Spoon Ladle
Beater Strainer Mixing bowl
Ingredients
1 kg butter
12 pcs egg yolks
4 tbsp. cold water
6 tbsp. lemon juice
salt & pepper to taste
Procedure
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless-steel bowl and beat well. Beat in a
few drops of lemon juice.
3. Hold the bowl over a hot water bath and continue to beat until the yolks are thickened
and creamy.
4. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm
butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the
butter is added, beat in a little of the lemon juice.
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5. When all the butter has been added, beat in lemon juice to taste and adjust seasoning
with salt and pepper. Keep warm for service. Hold no longer than 1 ½ hours
Your performance and products will be evaluated using the score sheet.
LESSON 4: Proper Storage of Stocks, Soups, and Sauces and Evaluation of Finished
Product
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Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a cool dry place
away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk,
cream of other dairy products all of which make them prone to bacterial contamination and to
food-borne illnesses. Sauces made with these ingredients should be kept out of the temperature
danger zone. Thickened sauce should also be prepared, served, and stored with caution. These
products should be stored in the refrigerator and never left to stay for long at room temperature.
Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
Poultry refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeon, and quail. These are usually domesticated raised mainly for meat
and/or eggs. Birds such as smites that are hunted for food are games.
Classification of Poultry
BIRD USES
Chicken Meat
Eggs
Duck Meat
Eggs
Feathers
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Turkey Meat
Goose Meat
Eggs
Feathers
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.
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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
Like meat, poultry contains high quality proteins. Chicken, the most consumed among
the fowls, has 22.6% protein, 76.3% water and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of
fowl’s body which are always used. These are the legs, thigh, wings, neck and rib cage. These
are richer in fat, have more connective tissues, and have higher riboflavin and myoglobin
content. Most people prefer the dark meat than white meat (from the breast) because of its
juiciness and flavor. Variety meats refer to the meat of such organs as the gizzard, heart, kidneys
and liver.
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.
Different Cuts of Poultry
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Principles of Poultry Cookery
1. The fat distribution and maturity of the fowl affect the quality of the product. Mature
birds are best cooked using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature
range produces a more flavorful and tender product. This also minimizes nutrient loss and
shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should
be done immediately before roasting. It is best not to fill the cavity completely as this will
prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten
immediately or refrigerated if not consumed. Leftover stuffing should be stored separately to
prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for
a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a
juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.
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.
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As discussed earlier in this lesson, chicken is 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.
The dry method is usually reserved for young tender poultry. The poultry class of
these chickens is specially termed ―broilers and fryersǁ 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.
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 designer’s 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.
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.
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Decorate the Frame
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
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.
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.
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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 ¼ǁ 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.
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.
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.
Activity 8: Search it
Make a research on the following:
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Activity 9: Let’s cook
Prepare and cook Chicken Tinola using ingredients and procedures listed below.
Chicken Tinola
Ingredients
1 kg chicken
1 thumb-sized ginger (cut into strips)
4 cloves garlic (minced)
1 bulb onion (chopped)
3 tbsp. oil
1 whole papaya or chayote (cut into small pieces)
1 cup malunggay leaves or sili leaves
3 stalks tanglad/lemon grass (knotted)
water
salt or pepper to taste
Procedures
1. In a sauce pan, heat oil then sauté garlic, ginger and onion.
2. Add chicken pieces; continue sautéing until the color of the chicken turns to light brown.
3. Add water and tanglad/lemon grass then simmer in a low heat until chicken is tender. Add
more water if necessary.
4. Add papaya or chayote then continue simmering for another 5 minutes.
5. Season with salt or pepper then malunggay leaves, simmer for another minute.
6. Serve hot.
Criteria for Evaluating and Presenting Sauce
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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
2. Cleanliness & Sanitation
a. was well-groomed & 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
TOTAL SCORES:
Comments:
NOTE: For the Palatability, let one of your family members, taste your product and ask them to rate it
honestly.
SUMMATIVE ASSESSMENT
1. ________________________________ 3. _______________________________
2. ________________________________ 4. _______________________________
1. ____________________________________________________________________________
2. ____________________________________________________________________________
3. ____________________________________________________________________________
4. ____________________________________________________________________________
1. ________________________________ 3. _______________________________
2. ________________________________ 4. _______________________________
5. ________________________________
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Give at least five accompaniments for soup
1. ________________________________ 3. _______________________________
2. ________________________________ 4. _______________________________
5. ________________________________
EVALUATION
Below are the checklist of competencies and see how much you’ve accomplished.
CHECKLIST OF COMPETENCIES
Competencies 5 4 2
Use ingredients and flavoring
according to enterprise
standards
Produce variety of stocks
according to enterprise
standards
Select and assemble correct
ingredients in preparing
soups, including stocks and
garnishes
Prepare variety soup recipes
according to enterprise
standards
Present and evaluate soup
recipes in accordance with
the criteria
Classify various types of
sauces and their
corresponding
Prepare a variety of hot and
cold sauces based on the
required menu items
Identify the types of
thickening agents and
convenience products used in
preparing sauces
Use thickening agents and
convenience products
appropriately
Evaluate sauces for flavor,
color, and consistency
Identify and deal with
problems in the preparation
of sauces
Maintain optimum quality
and freshness of stocks,
sauces, and soups
Reconstitute stocks, sauces,
and soups
Rate the finished products
using rubrics
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Identify the market forms of
poultry determine poultry
cuts in accordance with
prescribed dish
Prepare poultry and game
birds hygienically to
minimize risk of food
spoilage and cross-
contamination cook various
poultry and game bird dishes
appropriately
Identify the type of service
ware to be utilized in serving
poultry and game-bird dishes
present plated poultry and
game-bird dishes with
appropriate sauces, garnishes,
and accompaniments
Store and maintain poultry
and game bird according to
standards
Rate the finished products
using rubrics
PERFORMANCE TASK
Goal: By doing this activity, the learner should be able to:
a) Identify tools and equipment needed in the preparation of stocks, soups, sauces and
poultry dishes
b) Prepare ingredients based on the required form and time frame
c) Follow workplace safety procedures
d) Select and use correct equipment in preparing stocks, soups, sauces and poultry dishes
e) Present variety of stocks, soups, sauces and poultry dishes
f) Store stocks, soups, sauces, and poultry dishes in appropriate conditions to maintain their
freshness, quality, and taste
Role: Restaurant Chef
Audience: Restaurant Customers
Situation: You are a Restaurant Owner and you want to keep your restaurant’s good reputation.
Your goal is to impress the customer by presenting your menu. As the owner, you have to make
sure that your kitchen is properly sanitized and the foods that you prepare are healthy and
delicious. You want to the customer to be satisfied by offering them your best seller stocks,
soups, sauces and poultry dishes
Product: Stocks, soups, sauces, poultry dishes and scrapbook-style menu
Standard: The learner transfers learning through preparing and presenting stocks, soups, sauces
and poultry dishes, cleaning and sanitizing equipment used in preparing stocks, soups, sauces
and poultry dishes, perform mise en place and store stocks, soups, sauces and poultry dishes
appropriately.
Procedure:
1. Use bond paper or colored paper for this project. I also encourage to use recycled
materials.
2. You can also choose your own design for your scrapbook menu
31
3. You will make a scrapbook for all the dishes that you have prepared.
4. You need to take pictures of the products that you prepared such as stock, soup, sauce
and poultry dishes.
5. You also need to include a copy of recipe for each dish.
6. The last part should be your insights for all the preparation you have made for each
dish.
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POST ASSESSMENT
Read and understand the statements/questions below. Encircle the letter of the correct answers.
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 B. sauce C. stock D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock B. fish stock C. glace viande D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stock D. chicken stock
5. What makes the stock tasty and appetizing?
A. appearance B. color C. ingredients D. smell
6. Which of the following is a clear soup?
A. bisques B. bouillon C. cream D. puree
7. Which of the following examples is a thick soup?
A. bisques B. bouillon C. consommé D. fruit
8. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched
with butter?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
9. Which among the four basic sauces has a chief ingredient of chicken broth thickened with
flour and enriched with butter seasoning?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
10. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon
juice with seasoning for accent?
A. Hollandaise sauce B. savory butter C. white sauce D. veloute sauce
11. Which of the following is not a thickening agent?
A. dairy cream B. egg C. flour D. spice
12. What do you call birds that are hunted for food?
A. game B. livestock C. poultry D. swine
13. Which of the following poultry originated from China and is noted for its tender and
flavorful meat?
A. chicken B. goose C. itik D. pecking duck
14. What do you call to young immature pigeon of either sex with extra tender meat is called___.
A. duck B. fryer C. rooster D. squab
15. Poultry is composed of different parts. Which of the following do breast meat belong?
A. dark meat B. tough meat C. variety meat D. white meat
16. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
17. How many days should a whole chicken should be refrigerated?
A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days
18. In cookery, we apply different cooking methods depending on the ingredients that we have.
If you will cook a matured poultry, which of the following methods will you apply?
A. boiling B. frying C. roasting D. stewing
19. Act of arranging the meal on the individual plate immediately before it’s serving.
A. Garnishing B. Cooking C. Plating D. Serving
20. To enhance in appearance by adding decorative touches
A. Plating B. Presenting C. Garnishing D. Serving
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ANSWER KEY
Pre-Assessment
A. B.
1. stock 1. C
2. brown stock 2. C
3. vegetable stock 3. T
4. fish stock 4. T
5. white stock 5. T
C. D.
1. Yellow Sauce/Hollandaise Sauce 1. D
2. Red Sauce 2. M
3. Espagnole 3. D
4. White Sauce/Béchamel Sauce 4. M
5. Blonde Sauce/Veloute 5. D
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