Professional Documents
Culture Documents
Cookery 10
Cookery 10
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
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.
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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.
Content Standard
Performance Standard
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Objectives
Learners are expected to become proficient in performing skills on the
following competencies:
1. develop personal entrepreneurial skills;
2. prepare egg dishes;
3. prepare cereals and starch dishes;
4. prepare vegetables dishes;
5. prepare and cook seafood dishes;
6. prepare stocks, sauces and soups; 7. prepare poultry and game
dishes; and
8. prepare and cook meat.
Program Requirements
Grade 10 students who will take Cookery course as their specialization
in Technology and Livelihood Education (TLE) – Home Economics should
have successfully taken the exploratory course in Commercial Cooking in
Grade 7/8 and have successfully completed the competencies indicated in
Grade 9.
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.
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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.
Enjoy using this learner‘s material as your guide to become a successful chef
in the future.
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DIAGNOSTIC ASSESSMEN
T
A. Multiple Choice.
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18. What part of the meat helps you identify the less tender cuts?
A. Bone C. Flesh
B. Fat D. Ligament
19. What part of the meat has the greatest amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
20. Which of the following meat cuts requires long and slow cooking temperature?
A. Less tender C. Tender
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Introduction
In this module, you will learn more about entrepreneurship and the
entrepreneurial competencies related to Cookery. You will have a first-hand
experience in educational activities leading to personal assessment of your
entrepreneurial competencies and assessment of entrepreneurial
competencies of a successful chef within your area. You will also have some
activities that will align your competencies those of successful practitioners.
Moreover, this module will stimulate your mind to think about
entrepreneurship and its role in the business community, as well as in the
economic and social development.
To start with this module, let us first understand entrepreneurs and
entrepreneurship.
Entrepreneurs are people with skills and capabilities to see and
evaluate business opportunities. They are individuals that can strategically
identify products or services needed by the community and they have the
capacity to deliver these at the right time and at the right place.
Entrepreneurs are agents of economic change; they organize, manage
and assume risks of a business. Some of the good qualities of an
entrepreneur are opportunity seeker, risk taker, goal setter, excellent planner,
a confident problem solver, hardworking, persistent, and a committed worker.
To begin with, let us first try to find out the competencies you will master as
you finish this module.
OBJECTIVES
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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
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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.
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.
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
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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.
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Know
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Process
Hardworking
- Working diligently
Self-confidence
- Confidence in one‘s ability
Discipline
- Always stick to the plan
Committed
- Solid dedication
Creative
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Profit-oriented
- Always looking for income
Planner
- Strategic thinking and setting of goals
People Skill
- effective and efficient communication and
relation to people
Decision Making
- make a wise decision towards the set
objectives
TOTAL
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
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?
________________________________________________________
________________________________________________________
________________________________________________________
5. What are your best business practices that you can share with aspiring
students?
________________________________________________________
________________________________________________________
________________________________________________________
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6. What are the salient characteristics, attributes, lifestyle, skills and traits
that made you successful in your business or job?
________________________________________________________
________________________________________________________
_____________________________________________________
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
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Characteristics
Attribute
s
Lifestyles
Skills
Traits
Conclusion:
________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
____________________________________________________________.
Tr ansfer
Directions: Using the table below and the information generated from
Task 5 (Interview), prepare an action plan that indicates how
you would align your PECs to the PECs of a successful
entrepreneur in Cookery in your place.
To align my Characteristics
PECs with
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the PECs of
a successful
entrepreneur
in Cookery.
Skills
Attribute
Traits
Directions: Read and study the following questions below. You may use a separate
sheet of paper or your notebook to write your answers.
1. Why is there a need to compare and align one‘s PECs with the PECs of a
successful entrepreneur?
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________.
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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?
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
______________________________________________.
Introduction
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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:
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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.
Directions: Read and study the guide questions below. Use a separate
sheet of paper to write your answer.
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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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3. How will the product differ from the existing brand? From its competitor?
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.
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Plan
Remaining
Analyze Perform Developme
Competitive Economic nt Project
Products Analysis
Concept
Development
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.
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Finding Value
Innovation
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Here's how to discover your USP and use it to increase your sales and profit:
• Discover the actual and genuine reasons why customers buy your
product instead of a competitor's . Information is very important in
decision making. A competitive entrepreneur always improve this
products or services to provide satisfaction and of course retention of
customers. As your business grows, you should always consider the
process of asking your customers important information and questions
that you can use to improve your product or service.
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Process
Task 3: Interview
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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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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
Customers Need
7. Prepare a - 2. Target
Development Plan Specifications
-
- -
- -
- -
- -
- -
- -
Know
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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.
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.
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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 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.
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• 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
• Keep your SWOT Analysis short and simple. Avoid complexity and over
analysis.
• SWOT Analysis is subjective.
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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TransferTr
Direction: Generate a clear and appealing product brand with a logo and a
tagline.
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Logo
Logo
_______________________
QUARTER
Prepare Egg, Cereal, and Starch Dishes
I
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.
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Pretest 1
A. Multiple Choice.
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
B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods, and give some guidelines pertaining to food safety.
1 Was not able to explain any guidelines to consider pertaining to food safety
related to the given risk.
Overview
Kitchen Utensils
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Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking, heating,
or drying.
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters
and egg whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a cool
temperature.
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.
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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.
Performance Activity 1
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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
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Composition of an Egg
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Egg quality
Egg quality has two general components: shell quality (exterior quality)
and interior egg quality. Interior egg quality has direct bearing on the
functional properties of eggs while shell quality has direct influence on
microbiological quality.
Egg Grading. Grading is a form of quality control used to classify eggs
for exterior and interior quality. In the Philippines, the grade
designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed, age of
hen, weight, feed and environmental factors. Native chickens have
much smaller eggs than commercial breeds. Some commercial breeds
have bigger eggs than others. Of the same breed, new layers tend to
have smaller eggs compared to older hens. Pullets that are
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May be weak
Clear Clear and watery
Clear
Reasonably May be Small clots or
Firm
Egg White Firm slightly weak spots may be
72 Haigh units or
60 - 71 Haugh 31-59 haugh present Less
higher than 31
units units
Haugh units
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Outline may be
well defined. Outline may be
Outline fairly May be slightly well defined.
well defined enlarged and May be
Outlined defined
Round and flattened. enlarged and
Egg Yolk Round and firm firm Practically free flattened. May
Free from defects Free from from defects. have
defects May have embryonic
embryonic development
development
E n h a n c e me n t
A. Minute to Write It
Directions: In your test notebook write whether you agree or disagree
to the following statements and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
B. Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities
of a fresh egg in terms of egg size and grading.
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Uses of Egg
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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.
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- 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
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds,
moist and glossy
D. dry – moistness and glossiness disappear; specks of egg white
are seen
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
This method involves breaking the egg and using both the yolk
and white during cooking. Poaching, frying, and the process of making
scrambled eggs or omelet are some of the common methods done.
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.
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.
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5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large end.
For easier peeling, peel while still warm, and hold under running water to
help loosen the shell.
7. Serve the eggs or refrigerate until needed.
Coddled Eggs. Put cold eggs into already simmering water and simmer for
30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer
for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and
simmer for 5 to 7 minutes.
Poached Eggs
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
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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.
6. Serve or chill and refrigerate for later use.
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.
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.
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
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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.
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Eggs over Easy, Medium or Hard: turn the eggs over near the end of their
cooking time with a spatula and cook them on the other side until done as
desired, 20 to 30 seconds for over easy, 1 minute for over medium, 2
minutes for over hard.
Desirable Qualities of Fried Eggs
• glossy
• moist
• tender
Common pitfalls:
• eggs brown and crisp
• eggs white blistered
• eggs odd-shaped
• eggs sticking
Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy texture, or
stirred less frequently as they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, scrambled eggs
must be served hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount
of water or stock (about 2tsp/10ml per egg) to the beaten eggs will make
them puffier as the water turns to steam. Milk or cream may be used to
enrich the eggs. Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese, 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.
Diced ham
Crumbled bacon
Sautéed diced onions and green bell pepper
Diced smoked salmon
Sliced cooked breakfast sausage
A good scrambled egg must not be tough nor burned but completely
coagulated
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
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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.
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Sautéed onions with or without bacon Sautéed onions and diced potatoes
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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.
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.
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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
precooked filling can be spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color
with no brown at all or just a hint of it, oval in shape, and all in one continuous
piece
Small bowl
Chopping board
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
¼ cup evaporated milk
¼ tsp iodized salt
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-
cheesefrittata#ixzz36CpQIoa7 Standard Recipe CMDC
Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven
until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top
the egg with a little milk.
3. Bake 15 to 20 minutes or until the egg white is set.
Formative Assessment:
Direction: Label the types of fried eggs.
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1. _____________
2. _______________
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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What is food borne illness? Food borne infection? Food 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.
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:
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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.
Preparation/Cooking:
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Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
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1. __________________ 2. ___________________
3. ___________________ 4. __________________
5. _________________ 6. ________________
7. ________________ 8. ____________________
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B. 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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Dimension
improve its quality, it will only delay the rate of deterioration, and thus the
proper period of storage should also be observed.
Eggs should be stored properly to prevent increase in alkalinity and
bacterial growth. They should be stored in an oval, dry place to retard
deterioration, as enzymatic activity is greater at room temperature.
Keeping eggs as fresh as possible depends on the care taken by the
farmer, wholesaler, and grocer to refrigerate them at all times. After you have
chosen your eggs by size, grade, freshness, and type, proper storage will
help maintain their quality.
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.
• 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
Cereals are usually starchy pods or grains. Cereal grains are the most
important group of food crops in the world named after the Roman goddess of
harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in
the world. Starch on the other hand, exists in nature as the main component
of cereals and tubers. In manufactured and processed foods, it plays an
obvious role in achieving the desired viscosity in such products as cornstarch
pudding, sauces, pie fillings, and gravies.
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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.
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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
• 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)
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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.
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
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• A restored cereal is one made from either the entire grain or portions
of one or more grains to which there have been added sufficient
amounts of thiamine, niacin, and iron to attain the accepted whole
grain levels of these three nutrients found in the original grain from
which the cereal is prepared.
Cereals provide the body with:
• Carbohydrates
• 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
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Bihon • Lasagňa
Sotanghon
Miswa
2._______________________________________________________
3._______________________________________________________
4._______________________________________________________
C.Give at least three starch properties and reactions and describe it in one
sentence.
1.
________________________________________________________
2.
________________________________________________________
3.
________________________________________________________
4.
________________________________________________________
5.
________________________________________________________
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If cooled too slowly, the amylase fractions will have a chance to align
too much and become too close together and the liquid portion will
not be trapped in the micelles. In both instances there will be
weeping and syneresis (the contraction of a gel accompanied by the
separating out of liquid.).
majaBlanca, sapin-sapin,
kutchinta, cassava
bibingka
Binding and Meat loaves and meat Luncheon meat, hot dogs,
filling emulsions Vienna sausage, chicken
nuggets, chicken balls,
Ukoy, tempura
Stabilizing Beverage, syrup, Chocolate drinks, fruits
salad dressing drinks, yogurt drinks,
cooked dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Breads, confectionery, Pan de sal, Biscuits,
ducting pastries candies, espasol
Diluent Baking powder, Cupcake
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Cooking Pasta
Pasta should be cooked al dente, or ―to the tooth‖. This means the
cooking should be stopped when the pasta still feels firm to the bite, not soft
and mushy. The pleasure of cooking pasta is its texture, and this is lost if it is
overcooked. To test for doneness, break pasta into small piece and taste it.
As soon as pasta is al dente, cooking must be stopped at once. Half a
minute extra is enough to overcook it.
Cooking times differ for every shape and size of pasta. Timing also
depends on the kind of flour used, and the moisture content.
Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 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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flavor. An example of flavored pasta is spinach noodles that are green. Follow
the package directions for cooking flavored pastas.
The 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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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
Risk in the preparation and cooking of starch and cereal dishes and other
food
• Food handlers;
• Kitchen facilities;
• Food selection and preparation; and Safe temperatures.
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• Check expiry dates of food commodities bought and those in stock Use
iodized salt as a must in salt-seasoned preparations Cover the food
properly.
• Practice segregation of materials
• Store food properly
4. Safe temperature
• Do not leave cooked food at room temperature for more than two hours
• Refrigerate promptly all cooked and perishable food preferably below 50C
within four hours
• Do not store food too long even in the refrigerator.
• Thaw food inside the refrigerator, not at room temperature.
• Check internal temperature during cooking to assure proper end-point time
and temperature has been met to at least 700C/1650F
• Reheat cooked food thoroughly to 700C/1650F within two hours
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.
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.
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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
B. Directions: Given the needed tools and equipment, prepare and present
Baked Lasagna following the recipe below:
Baked Lasagna
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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
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.
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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.
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
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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 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.
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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
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from the pasta and can be stored for 6 or 7 days. This prevents the pasta
from soaking up too much flavor and oil from the sauce, which causes the
taste of the pasta to be drowned out. If the pasta is stored together with
the sauce, it should be eaten within 1 or 2 days to limit the amount of
sauce that is absorbed. If cooked pasta is not going to be used within the
suggested time period, it should be frozen and then it can be stored for
approximately 3 months. Frozen cooked pasta should be thawed in the
refrigerator and not on the kitchen counter.
To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.
Add a small amount of olive oil
or butter to help prevent the
pasta from clumping together
while it is stored. Use only
enough oil or butter to lightly
coat the pasta.
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3. Fresh Pasta.
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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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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
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2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of the understanding of the attempt
step- by-step understandin step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes seeks clarification most of
procedure clarification the time
Post Test
A. 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?
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12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of the
liquid weight of the egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
14. A disease that is carried and transmitted to people by food is referred to as food
borne ________________.
A. Bacteria C. Infection
B. Illness D. Intoxication
15. It is a disease that results from eating food containing harmful microorganism.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
16. It is a disease that results from eating food containing toxins from bacteria,
molds or certain plants or animals.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker
19. It is a long chainlike molecule, sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000 glucose molecules which contributes
to the gelling characteristics 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.
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B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety. (26-30)
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
4 Explains very clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
3 Explains clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
2 Explains partially the guidelines to consider pertaining to food safety
related to the given risk.
1 Was not able to explain any guidelines to consider pertaining to food
safety related to the given risk.
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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.
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B. 40 – 450F D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
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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.
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• Vitamin C helps heal cuts and wounds, and keeps teeth and gums
healthy. Vitamin C aids in iron absorption.
Classifications of Vegetables
Gourd family
- cucumber, pumpkin, chayote
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1. Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato
• Cabbage family
- cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
• Onion family
- onion, scallion, leek, garlic, shallot
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• 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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1. Sugar –
Fructose – the natural sugar that provides the sweetness in
vegetables.
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.
4. Rightdegree of maturity
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
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Example:
ampalaya tops
kulitis
pepper
leaves
saluyot
dried beans
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
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2. Soaking
Do not soak vegetables for long periods to prevent flavor and nutrient loss.
Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
Limp vegetables can be soaked briefly in cold water to restore crispness.
Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables
1. Start by
filling a bowl
with cold water
and lemon into
it. (You could
also use a dash
of vinegar) this will slow the browning on the surface of the
artichoke when it is cut and exposed to air.
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6.
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7. Use spoon to
remove hairy fibers
in the center of the
artichoke.
8. Pull out all of the tough red fibers, leaving the soft green
leaves in place.
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B. Trimming Asparagus
C. Preparing Avocados
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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.
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1. Pull off any bruised or wilted outer leaves from a red or green cabbage
head.
3. Cut the halves into quarters lying flat side down on the cutting board.
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1. To remove the paper skin of garlic, cut off the base of the clove.
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2. Place the clove on a board and gently slam it with flat side of a knife.
F. Cleaning leeks
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Formative Assessment
Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.
Name Classification
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1.
2.
3.
4.
5.
6.
7.
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8.
9.
10.
1. 2. 3.
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4. 5.
6. 7.
Intensifies Slightly
Chlorophyll Olive green Olive green
green color Soluble
Little effect
unless Slightly
Carotene Little effect Little effect
excessive Soluble
way darkens
Deeper red
purple or blue Very
Anthocyanin Color is stable Little effect
depending on soluble
alkalinity
Darken if
excessive in Very
Anthoxanthins No effect Yellow
the presence soluble
of iron
4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
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1. Color
Bright, natural color
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
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.
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3. Braising
The blanched or raw vegetable, is placed in the pan then liquid is added
(stock, water, wine) to cover vegetables, then cooked slowly.
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
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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.
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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.
Sautéing Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Ladle
Strainer
Spatula
Ingredients:
Vegetables (any kind)
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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.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.
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Braising Vegetables
Tools/Equipment Needed:
Stove
Pots and pan
Strainer
Ladle
Ingredients:
Vegetables
Water or wine
Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or
drained off the liquid and reduced over high heat before serving to
concentrate flavor.
Tools/Equipment Needed:
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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.
7. Serve at once or if necessary, hold uncovered in a warm place for the
shortest possible time.
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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:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter
Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick, cut
into long thin strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water. Refresh
under cold water and drain.
3. Just before serving, heat butter in saucepan over moderate heat. Add
vegetables and toss in butter until hot.
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Sautéed Mushroom
Tools/Equipment Needed:
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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.
Braised Celery
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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
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
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
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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
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
Balance the portion sizes of the items on the plate
• Arrangement on the plate
Many chefs display their creativity in plating
presentations. One important thing is, to keep in mind
the convenience and comfort of the diner when plating.
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Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the
rear.
4. A starch or vegetable item heaped in the center, the main item sliced
and leaning up against it.
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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.
• Vegetable Purees
1. Cook vegetable until soft, then drain
well.
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and
process again.
5. Add whipping cream.
6.Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or
microwave until hot.
• Ribbon Vegetables
• 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.
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Photo Collection
Directions: Follow instructions below:
1. Make a photo album on the creative presentation techniques
for vegetable cookery.
2. It should contain a minimum of 10 pages and a maximum of
15 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubric below:
SCORE 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
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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
1 garlic cloves, crushed
2 slices ginger root
½t salt
12tbsp water or chicken stock
1/8 c cornstarch
12tbsp water, cold
½t sesame 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.
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Fresh Vegetables
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).
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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.
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Classifications of Seafood
2. Shell fish – fish with external shells but no internal bone structure.
They have hard outer shells.
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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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6. Butterflied fillets – both sides of a fish still joined, but with bones
removed
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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. ____________
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3. __________ 4. ____________
5. __________ 6. ____________
7.__________
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Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The meat will be firm and the tail
springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates 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
moistureproof 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.
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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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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.
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Are you ready for cooking? Fasten your seatbelt and carry on.
• Principles of cooking fish and seafood dishes (dry heat and moist heat
cookery)
• Variety of shellfish and fish dishes
Fish is very delicate and easily overcooked. During cooking, test for doneness
must be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is no
longer pink
3. The flesh becomes opaque (usually white)
Lean fish
Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
Poaching is the moist heat method suited
Fish should be basted with butter or oil if broiled or baked.
Lean fish maybe fried or 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.
1. Lay your fish flat on the board or hold it steady in the water.
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2. Hold the fish down firmly with your hand near its head.
3. Begin to rake the scales from the tail towards the head. They should
start coming off in clumps.
5. When you think you have gotten most of the scales, rinse the fish off
again with water. This will wash away any loose scales and help you to
identify any remaining scales that need to be removed.
Filleting Fish
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Repeat the second cut near the dorsal fin with the knife angled slightly
down.
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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.
Stop when you have an inch or two (25 to 50mm) of fillet released.
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Deboning Fish
Follow this line, cutting completely through, to release the top part of
the fillet.
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The fillet is now deboned and the piece on the right of the picture
above is discarded or washed and put aside with the fish heads and back
bones for making fish stock
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.
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B. Opening Clams
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hand. Work the knife around to cut through the hinge muscle. The bowl will
catch the liquor from the clam.
Cleaning a Squid
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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.
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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
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.
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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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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.
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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.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps,
clams and oysters are best for deep-frying.
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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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.
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2. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper,
garlic salt, and blend well. This breading recipe will bread about 2 pounds
of fillets.
3. Rinse the fillets and pat dry, then place them into the refrigerator for about
30 minutes.
4. Place the fillets in the egg wash, then the Breading Mix before placing
them on the prepared cookie sheet.
5. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
6. The oven should be pre\-heated to 375. Cook the fillets 5 minutes on each
side
4 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.
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in an attractive way. The following topics and activities will help you learn the
fundamentals of plating and perform it for better understanding.
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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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.
7. Broil until fish flakes easily with fork, 4 – 6 more minutes.
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Tools/Equipment Needed:
Pan
Baking dish
Food tong
Spoon
Broiler/oven
Ingredients:
2 lbs. sole fillets
2 lbs. spinach, cooked and drained
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
7. Sprinkle with cheese
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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.
Frozen Fish
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Shellfish
A. Oyster
1. Keep live oyster in a cold, wet place in the
cartons or sacks.
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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
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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.
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
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8. Chef Shaneshan will cook chopsuey. She is about to remove the hard
core of a cabbage. Which of the following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
10. At what temperature in a dry, dark place should potatoes and onions be
stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 450F D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
13. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
14. Which of the following fish is low in fat?
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A. Cod C. Trout
B. Salmon D. Tuna
15. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
17. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
18. Which of the following is the second step in scaling whole fish? A.
Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
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
24. What cooking method is suited to fat fish.
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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;
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7. plate and present poultry and meat dishes; 8. evaluate finished products; and
9. store poultry and meat.
Pre-Test
Directions: Read and understand the statements/questions below. Choose
the letter of the correct answer and write it in your test notebook.
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
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8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to
give aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. 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?
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A. chicken C. itik
B. goose D. pecking duck
20. What do you call to young immature pigeon of either sex with extra
tender meat is called___.
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the following do breast
meat belong?
A. dark meat C. variety meat B. tough meat D.
white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery D. well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of
age?
A. fryer C. roaster B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry, which of
the following methods will you apply?
A. boiling C. roasting B. frying D.
stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat‘s tenderness and juiciness?
A. age C. cuts B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
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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
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Classification of Stocks
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Fish stock – made from fish bones and trimmings left over after filleting
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
- is the French term for the combination of coarsely chopped onions,
carrots and celery used to
flavor stocks.
3. Acid products - Acid helps dissolve connective tissues, and extract flavor
and body from bones.
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
• Stove
• Stock pot
• Chopping board
• Knife
• Skimmer/Strainer
• Ladle
• Container
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
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves
Procedure:
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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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PERFORMANCE STANDARDS
For acceptable achievement, all items 1 2 3 4
should receive an answer.
1. Cut the bones into pieces, 3 to 4 inches
long.
2. Rinse in cold water to remove impurities
that cloud the stock.
3. Place the bones in the stockpot and cover
with cold water to speed extraction
4. Bring water to boil and then reduce to
simmer. Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7 Simmer for recommended length of time
8 Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly in
covered containers to keep for 2-3 days.
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
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.
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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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You will be rated based on the 3 - Can perform the skill satisfactorily
evaluation on the right side. without assistance or supervision.
PERFORMANCE STANDARDS
For acceptable achievement, all items 1 2 3 4
should receive an answer.
1. Cut the bones into pieces, 3 to 4 inches
long.
2. Rinse in cold water to remove impurities
that cloud the stock.
3. Place the bones in the stockpot and cover
with cold water to speed extraction
4. Bring water to boil and then reduce to
simmer. Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7 Simmer for recommended length of time
8 Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
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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
Soups
Soups are based on stocks added with other ingredients for variety of
flavor, consistency, appearance and aroma
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Classifications of Soups
1. Clear Soups
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2. Thick Soups
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Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery,
leak)
• Onion
• Garlic
• Water
• Eggs
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• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
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.
•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.
INGRIDIENTS
TOOLS AND EQUIPMENT
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QUANTITY DESCRIPTION
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.
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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
potatochicken broth with each batch. Cover and blend for 1 minute or
until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose
cream at once. Stir while cooking until slightly thickened and bubbly.
Cook for 1 minute more. Stir until heated through. If necessary, stir in
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.
Criteria for Evaluating and Presenting Soup
Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing
the ingredients
b. used only the proper and needed utensils and
dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for
cooking, used clean apron, hair nets, hand towel
and pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
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CONSOMME A LA MADRILENE
TOOLS
AND
EQUIPM
ENT
casserole gas
or electric stove
knife chopping
board
measuring cup
measuring
spoon wooden
spoon soup INGRIDIENTS
ladle QUANTITY DESCRIPTION
1kg. Lean beef, cut in 3 portion
½ kg bone marrow
3 ½ liter cold water
3 large carrots, cut up
2 cloves onion, stuck with 3 cloves 2
stalks celery w/leaves.
3 leeks, sliced lengthwise and
1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch basil
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1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer
for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4
– 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels. Remove the remaining particles and reserve the
meat for another purpose.
4. To clarify the 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.
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3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while
preparing the ingredients
b. used only the proper and needed utensils
and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed
for cooking, used clean apron, hair nets,
hand towel and
pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
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PROCEDURE:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the
soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining 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.
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INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole stockpot 22 grams butter onion,
with cover gas or 1 medium chopped bacon,
electric stove knife 3 strips chopped carrots,
chopping board 600 grams cubed small
measuring cup 1 pc chicken cube
measuring spoon ½ cup cream
salt/ pepper
wooden spoon dash
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.
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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.
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3. Conservation of nutrients
a. followed proper preparation and cooking
procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
saucepan saucepot
gas or electric 200 grams butter salt
stove knife 1 tsp. carrot, strips
chopping board 1 pc onion, sliced
mortar and pestle 1 pc water
strainer measuring 6 cup bacon strips
cup measuring 6 strips chopped onion
spoon wooden ½ cup cubed celery
spoon soup ladle ½ cup cube carrot chicken stock
½ cup
7 cup
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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.
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:
Directions: Read the question carefully and choose the letter of the correct answer.
Write your answer in your test booklet.
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A. bisque C. cream
B. bouillon D. puree
2. What substance is added that gives taste to the food?
A. decoration C. seasoning
B. flavoring D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above
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
Sauces
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 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.
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2. Flour
The thickening power of flour depends on
its starch content. Bread flour is commonly
used in commercial cooking. It is
sometimes browned for use in brown roux.
Heavily browned flour has only 1/3 the
thickening power of not brown flour.
A roux must be cooked so that the sauce does not have a raw,
starchy taste of flour. The kinds of roux differ on how much they are
cooked.
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Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
Making Roux
Procedure
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1. Melt fat.
2. Add correct amount of flour, and stir until fat and flour is
thoroughly mixed.
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.
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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.
• Liaison mixture of egg yolks and cream added to sauce to give extra
richness and smoothness.
• Heavy cream- added to give flavor and richness to sauce
• Butter - Add softened butter to hot sauce and swirl until it melts. Serve
immediately to prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.
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Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira
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
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BÉCHAMEL SAUCE
Purpose: Prepare and cook béchamel sauce using ingredients and procedures
listed below:
Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
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:
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1. Heat the butter in a heavy sauce pan in a very low heat. Add the flour and
make a white roux. Cool the roux slightly.
2. In another sauce pan, scald the milk. Gradually add it to the roux, beating
constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the sauce. Simmer at least 15
- 30 minutes or more. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
6. Season lightly with salt, nutmeg and white pepper. Spice flavor should not
dominate.
.
Directions: Evaluate your finished products using the score sheet.
I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. Color combination is attractive and ________ _______ ______
appealing
b. ingredients cooked just right _______ _______ ______
c. correct consistency not mushy/ very ________ _______ ______
thick/thin consistency
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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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devices
2. Cleanliness and Sanitation
a. observed well-groomed and properly
dressed for cooking, use clean apron, ________ _______ ______
hair nets, hand towel and pot holders
b. observed sanitary handling of food ________ _______ ______
3. Conservation of Nutrients ________ _______ ______
a. followed proper preparation and
cooking procedures
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
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B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce
B. Butter sauce C. Tomato sauce
D..White sauce
Research Hour
Directions: Make a research on at least ten sauces and the food where it is
commonly used in the Philippines, and ten from different countries. Include pictures
and descriptions.
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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
Photo Grid
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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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Chickens and other poultry may be divided into classes which are essentially
of the same physical characteristics associated with age, sex, live weight and/or
breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks
of age, of either sex, is tender-meat with soft, pliable, smoothtextured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8
months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with
coarse skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually
more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which
are on sale especially during the Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender
meat.
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.
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d. They are free from pin feathers and show no cuts, scars or
missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled,
defeathered, and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one
carton, wrapped and chilled or frozen. The various poultry parts are divided
into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib
cage
b. white meat – breasts
c. giblets – gizzard and heart
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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).
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Giblets
Includes heart, liver, and neck.
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?
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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
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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.
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3. Using the knife, scimitar may be preferred but a fillet knife would work
well too. Cut along one side of the breast bone to the base of the
chicken.
5. With your thumb under the wing joint press upward and out to separate
joint
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6. With knife, cut between joint to remove and cut any skin not separated
from carcass yet.
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10. Cut around leg quarter going up high towards backbone then circling
down toward other side.
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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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breastbone. Gently (the skin tears easily) pull to separate the breastbone and
carcass from the flesh.
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structor will
Ininitial level achieved.
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INGREDIENTS
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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
5 tbsp. bread crumbs
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soy sauce Juice
3/4 cup of 1 lemon salt
1 1/2 tsp.
1/2 tsp.
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2. Use of Resources:
a. kept working table orderly while
preparing the ingredients ________ _______ ______
b. used only the proper and needed ________ _______ ______
utensils and dishes
c. used time-saving techniques and _______ _______ ______
devices
2. Cleanliness and Sanitation
a. observed well-groomed and properly
dressed for cooking, use clean apron,
hair nets, hand towel and pot holders ________ _______ ______
b. observed sanitary handling of food
________ _______ ______
3. Conservation of Nutrients
A. followed proper preparation and cooking ________ _______ ______
procedures
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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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It‘s not always what you eat, but how much you eat - It‘s the size of your servings
that really counts!
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? Visualize the objects mentioned below when eating out, planning
a meal, or grabbing a snack.
• Plating
• Garnishing
• Sauces
• Accompaniments
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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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.
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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.
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
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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.
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
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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. Serving
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.
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During distribution to retail stores, fresh chicken is kept cold in order to extend
its shelf life as well as to prevent bacteria growth. Packages of chicken should feel
cold to the touch, and should be among the last items you select before checking
out.
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.
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Interestingly, poultry that has been kept at temperatures colder than 26°F but
warmer than 0°F can be labeled neither fresh nor frozen.
• Shopping
• Storage
• Preparation
• 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
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Storage
Preparation
• 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
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.
Serving
Left overs
• Discard any food left out at room temperature for more than 2 hours
(1 hour if the temperature was above 90 °F).
• Place food into shallow containers and immediately put in the
refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days. Reheat leftovers to 165 °F.
Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
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Post-Test
Directions: Read and understand the statements/questions below. Choose the
letter of the correct answer and write it on your test notebook.
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14. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg
yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is
creamed and blended with other ingredients to give individual flavor?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. chicken C. itik
B. goose D. pecking duck
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20. What do you call to young immature pigeon of either sex with extra tender
meat is called___.
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the following do breast meat
belong?
A. dark meat C. variety meat B. tough meat D. white
meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery D. well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the
ingredients that we have. If you will cook a matured poultry, which of the
following methods will you apply?
A. boiling C. roasting B. frying D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat‘s tenderness and juiciness?
A. age C. cuts B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
QUARTER 4
PREPARING AND COOKING MEAT
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Overview
This quarter will enable students or learners to acquire competencies in:
preparing and cooking meat which includes: performing mise‘ en place, cooking
and evaluating meat dishes, presenting/plating meat dishes, and storing meat.
Objectives:
At the end of the quarter students are expected to:
1. perform mise ‗en place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
4. store meat.
Pre-Test
Directions: Read the following statements/questions carefully and choose the letter
with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo
chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
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?
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19. In this method, salt, sugar, potassium, or sodium nitrate etc. are used
in preserving meat by drying
A. curing C. freezing
B. dehydration D. salting
20. The following are the characteristics of good quality pork, except
____
A. breast is plump C. no foul odor B. flesh is pink
D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
23. A knife used for general purposes.
A. Butcher knife C. Cleaver B. Chef knife D. Utility knife
24. It is used in carving roasts chicken and duck.
A. Carving knife C. Slicer B. Cleaver knife
D. Utility knife
25. Used for cutting, trimming raw meats. A. butcher knife
C. cleaver B. chef knife D. utility knife
26. Meat of swine is called:
A. Beef C. Chevon
B. Carabeef D. Pork
27. Veal is the meat of:
A. Cattle over 1 year old C. Sheep
B. Goat D. Young calf
28. Deer meat is called:
A. Beef C. Chevon
B. Carabeef D. Pork
29. Meat of cattle over 1 year old
A. Beef C. Pork B. Carabeef
D. Chevon
30. Meat of sheep is called:
A. Lamb C. Pork
B. Carabeef D. Chevon
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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.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
A. Juiciness
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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
Lean meat is composed of long, thin muscle fibers bound together in bundles.
These determine the texture or grain of a piece of meat.
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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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3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems,
curries, and dishes such as steak, kidney pie and pudding.
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat
you trim off will depend on the type of meat, preference, and the
cooking process to be used.
d. Remove as much gristles and sinews as possible.
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.
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.
.
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5. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is
considered by some to be the finest meat.
Directions : Match Column A with Column B. Write the letter of your answer in
separate sheet. A.
Column A Column B
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2. Fat –content can vary widely, according to the grade of meat and its cut.
that makes up the glycogen is broken down to lactic acid during and after
slaughter.
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
Primary Cuts of Meat Beef
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Veal
Lamb
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Pork
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.
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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
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.
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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.
tenderloin steak cooked using a slow, moist-heat method such as braising would
also turn out tough, chewy and inedible
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:
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.
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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 dryheat
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.
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Deep-Frying
Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F
to 205°F. Here we will see bubbles forming and gently rising to the surface of the
water, but the water still isn't at a full rolling boil.
Because it surrounds the food in water that maintains a more or less
constant temperature, simmering cooks food very evenly. It's an excellent choice
for culinary preparations including stocks or soups, starchy items such as potatoes
or pastas, and many others.
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.
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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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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
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.
• Ground meat and cubed usually made from trimmings can be cooked by
dry heat or moist heat.
2. Fat content
• Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing,
pan frying or braising.
3. Desired quality
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Roasted Meat
Tools/Equipment Needed:
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Knife
Chopping board
Roasting pan
Rack
Oven
Pan
Serving plate
Materials/ingredients needed:
Meat (any kind)
Seasoning
Brown Stock
Mirepoix
Procedure:
1. Collect all equipment and food supplies. Use roasting pans that have
low side and just large enough to hold the roast.
2. Prepare a trim meat for roasting.
3. Season meat several hours or the day before.
4. Place meat fat side up on a rack in the roasting pan.
5. Place meat in preheated oven.
6. Roast to desired doneness.
7. Remove roast from oven and let stand in a warm place for 15-30
minutes.
8. Prepare pan gravy from drippings by;
a. degrees pan used in roasting meat
b. add mirepoix and let brown
c. deglaze with brown stock
d. simmer for desired time
e. strain and skim fat
9. Slice roast meat across the grain and serve with gravy.
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________ ________
_
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
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.
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.
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________ ________
_
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
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________
________ ________
_ _
SCORE: (maximum of 42 pts.)
Broiling/Grilling Meats
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Procedure:
1. Collect and prepare all equipment and supplies. Trim excess fat from
meats to avoid flare-ups.
2. 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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3. Nutritive Value
a. highly nutritious ________ ________ ________
_ _
II. Procedure:
4. 5. 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
TOOLS AND INGRIDIENTS
EQUIPMENT
QUANTITY DESCRIPTION
Measuring spoon 1k beef, sliced 1/4 inch thick (3
Measuring cup ¼k pcs.) ground beef liver sliced
Knife 200 grams sausages or ham pork fat (cut is
Weighing scale 200 grams strips) hard boiled eggs, sliced
Pot or pressure cooker 3 pcs. cheddar cheese in strips grated
100 grams cheddar cheese onions, chopped
100 grams bay leaf (laurel)
2 ground black pepper
5 pcs. vinegar salt water thread
½ cup
2 tsp.
2 cups
2 meters
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.
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5. On a pot, place the beef rolls and put the water, the remaining ground
liver, grated cheese, chopped onions, bay leaves, ground black pepper
and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef is
tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/
gravy.
(Estimated cooking time: 2 to 3 hours.)\
Cooking Tips:
• 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 ________ ________ ________
_ _
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II. Procedure:
1.Use of Resources:
b. kept working table
orderly while
preparing the ________ ________ ________
ingredients _ _
c. used only the proper
and needed utensils
________
and dishes
d. used time-saving ________ ________
________
techniques and _ _
devices _______
______ _______
________ ________
2. Cleanliness and Sanitation
________
a. was well-groomed
and properly
dressed for ________ ________
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. observed sanitary
handling of food
3. Conservation of Nutrients
a. followed proper
preparation and cooking
procedures
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.
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5 .It must look attractive and appropriate not only by itself, but among other
presentations on the table.
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When you're planning meals, think ahead about the colors you want to
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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.
• 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.
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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.
• 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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• 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.
• 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.
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• 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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Ensure that the main ingredient stands out and pay equal attention to the
‗support‘. This refers to the other elements on the plate such as garnishes,
sauces and even the plate itself.
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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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.
burn and avoid having a pulpy texture that comes from loss of moisture. Each
item should be labeled with the name of the product, date of expiry, and quantity.
Processed food held in storage should be well-covered or wrapped to keep them
from absorbing odors and flavors from other foods. They should be held below
danger zone temperatures. Processed meat should be packed in desired and
easy to thaw market units. Thawing a 25kilo pack of ground meat, for example,
will be difficult. Systematic freezing of food in quantity for long-term storage
requires special freezing equipment.
Food Storage Chart
Food Suggested Recommended Maximum
Maximum Storage
Temperature
(ºC.
Canned 21 12 months
Products Frozen
Products beef -18 to -29 6–12 months, in original
poultry Fresh package
Pork -18 to 29
(not ground) 3-6 months, in original package
Sausage,
18 to 29
ground meat
3 to 4 1-3 months, in original package
Cold cuts,
3-5 days, in semi-moisture proof
Sliced
3 to 4 paper
1-4 weeks, tightly wrapped
Cured bacon
Ham (tender
cured) 3 to 4 1-6 weeks, tightly wrapped
Ham (Canned) 3 to 4 6 weeks, in original container
(unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped
Most canned foods can be stored at room temperature in a cold place and
hold their eating quality for several months. They are safe to eat as long as there
is no bulge on the can. Below 24ºC is a good temperature for storage. Canned
ham and other perishable meats should be stored in the refrigerator unless
storage recommendations on the can state otherwise. These meats should not be
frozen.
Hygiene Practices in Storing Meat products
To achieve high standards of sanitation, the following measures should be strictly
observed:
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Storing - take time to store the food items. Store new purchases behind
old ones and always use the old stock first. It is easy to put new purchases at the
front. However, older stocks are overlooked and thus cause spoilage. These may
include cereal and cereal products, sweeteners, oils, seasonings, and unopened
cans and jars.Do not use kitchen cabinets above the refrigerator, stove, or oven
for food storage.
Never use the area under the sink for storing food because openings around
water and drain pipes are impossible to seal. Pipes may leak and damage the
food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This
helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing
perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables.
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Salmonella bacteria, for instance, can be found in food such as raw meat,
poultry, eggs, and dairy products. From these foods, the bacteria
contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food
handlers with poor personal hygiene. The bacteria from food handlers can
be transmitted to the food through sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature in order
to grow. With careless handling these growing conditions can occur in any
kitchen
PORK TOCINO
Standard recipe developed by Calamba Manpower
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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.
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
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7. Which of the cooking methods does not belong to dry heat method?
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
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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
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
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
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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
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?
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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.
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
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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. 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
B. Frying D. Stewing
29. What is the best cooking temperature for poultry?
A. High temperature C. Low to moderate temperature
B. Low temperature D. Moderate temperature
30. What factor affects the poultry meat‘s tenderness and juiciness?
A. Age C. Cuts
B. Cookery D. Sex
31. What do you call 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
32. Which of the cooking methods does not belong to dry heat method?
A. Baking
B. Broiling
C. Roasting
D. Stewing
33. 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
34. What is an oil-acid mixture which is use to enhance the flavor of meat.
A. Brine solution
B. Marinade
C. .Soy sauce and vinegar
D. Salt and calamansi
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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
C. Red or pink gills
D. Flesh shrinks when pressed
48. Which of the following seafood is cooked just enough to heat to keep
juicy and plump?
A. Fat fish C. Flat fish
B. lean fish D. Shellfish
49. What is the cooking method suited to fat fish?
A. Baking C. Deep -frying
B. Boiling D. Sautéing
50. What is used to baste lean fish to help prevent from drying up?
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
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
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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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plump – fleshy
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suitable– appropriate
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white meat- includes the white, fleshy part of the chicken such as the
breast.
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© 2008 FNRI-DOST. All Rights ReserveD.
Updated January 2014
DOST Compound, Bicutan, Taguig City
Tel. Nos. (02) 837-2934/837-3164
Catch That Daily Egg Habit
FNRI DIGEST
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14.JPG
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spicegiveaway http://www.amazon.com/b?node=16310281
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clearvegetable-soup
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e n.php
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http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm
http://culinaryarts.about.com/od/dryheatcooking/a/sauteing.htm
http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm
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http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm
http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm
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