QUARTER 4

PREPARING AND COOKING MEAT

Overview
This quarter will enable students or learners to acquire competencies
in: preparing and cooking meat which includes: performing mise ‘en place,
cooking and evaluating meat dishes, presenting/plating meat dishes, and
storing meat.

Objectives:
At the end of the quarter students are expected to:
1. perform mise’en place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
4. store meat.

Pre-Test
Directions: Read the following statements/questions carefully and choose the
letter with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo
chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality
protein?
A. Bone C. Flesh
B. Fat D. Ligament
5. Which of the following meat cuts requires long and slow
cooking temperature?
A. less tender C. tender
B. slightly tough D. tough
6. What is a long – bladed hatchet or a heavy knife used by a
butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat
method?
A. baking C. roasting
B. broiling D. stewing
8. What do you call the cooking method when meat is cooked in
steaming liquid in which bubbles are breaking on the surface?
A. boiling C. roasting
 B. broiling D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor
of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver knife C. slicer
B. B. fork D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
12. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
13. Which of the following is the tenders cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
14. When buying meat, what should you consider first?
A. brand C. quality
B. price D. round cut
15. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
16. These are taken from the internal organs of animals.
A. less tender cuts C. tough cuts
B. B. tender cuts D. variety cuts
17. A slaughtered animal is called ______________.
A. a car beef C. a pork
B. a carcass D. a poultry
18. The most common method of preserving meat
is________________.
A. curing C. refrigerating
B. drying D. salting
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. 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. B. Chef knife D. Utility knife
24. It is used in carving roasts chicken and duck.
A. Carving knife C. Slicer
B. 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

LESSON 1 PREPARE AND COOK MEAT

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 12 th
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.
Learning Outcome 1 Perform Mise’en Place

Types of Knives and their Uses

1. French knife or chef ‘s knife – for general purpose

chopping, slicing, and dicing.

2. Utility knife – used for carving roast chicken and

duck.

3. Boning knife – used for boning raw meats and

poultry.

4. Slicer – used for

carving and slicing
cooked meats.

5. Butcher knife –
used for cutting,
sectioning, and trimming
raw meats in the butcher shop.

6. Scimitar or steak knife - used for accurate

cutting of steaks .

7. Cleaver – used for cutting through bones.

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%

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It

becomes firmer and loses moisture. When protein has coagulated to the
desired degree, the meat is said to be done.

3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness
Marbling is fat that is deposited within the muscle tissue.
Surface fats protect the meat from drying out during
cooking. Adding surface fat is called barding.

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.

• Fine – grained meat is composed of small fibers bound in small

fibers.
• Course – textured meat has large fibers.

2. Connective tissue
These are network of proteins that bind the muscle fibers together.
Connective tissue is tough. Meats are high in connective tissue if the
muscles are more exercised like meat from legs and the meat comes from
older animals.

Two Kinds of Connective Tissue

A. Collagen – white connective tissue
that dissolves or breaks down by
long, slow cooking with liquid. Moist-
heat cooking methods at low
temperature are not effective for
turning a meat high in connective
tissue into a tender, juicy finished
product. Acid helps dissolve
collagen.

J. Elastin – yellow connective tissue and is not broken

down in cooking. Tenderizing can be accomplished only by
removing the elastin, by pounding and by
slicing and grinding.
Basic Preparation Methods of Meat
1. Washing
Generally, the only occasion in which you will have to wash meat is when
it comes into contact with blood during preparation. After washing, dry
the food thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.
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.

Different kinds of meat and its source

1. Pork – meat from domesticated pigs, typically high in fat, commonly

slaughtered one year or less of age to ensure tender cuts
.
.
 2. Beef -meat from cattle over one-year-old

3. Lamb – meats of domesticated sheep. Its texture is a direct result of

what it consumes and the age at which it is slaughtered.

4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

6. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by
some to be the finest meat.

A. Directions : Match Column A with Column B. Write the letter of your

answer in separate sheet.
Column A Column B

_____1. Used for cutting through bones. A. Butcher knife

 _____2. Used for carving and slicing cooked
meats B. Chefknife
_____3. For general purposes. C. Cleaver
_____4. Carving roast chicken and duck. D. Utility knife
_____5. Used for cutting, trimming raw meats. E. Slicer

B. Column A Column B
_____1. Young calf A. beef
_____2. goat B. carabeef
_____3. Sheep C. veal
_____4. Cattle over one year old D. lamb
_____5. Carabao E. chevon

Learning Outcome 2 Cook Meat Cuts

Meat Dishes and Entrees

In the classical menu, the term entrée refers to the courses after the
Grosse piece. Basically, entrees are divided into cold entrees and hot
entrees. Today, however, the entrees are usually served as the main dish
with suitable vegetable and salad garnishes. Both hot and cold entrees are
frequently described as simple dishes on the menu, where they appear in
various categories, such as hot snacks garnishes for main dishes and
specialties of the day. The main difference between main grosses piece is
that the entries are cut up before being cooked. They do not require the
same methods of preparation as the grosses pieces which are prepared in
single large pieces. It is, therefore, not possible to group the two types of
dishes in the same category.

Four kinds of doneness in meat

1. Rare – when pressed with a finger, the meat is very soft with jelly like
texture.
2. Medium Rare – when pressed with a finger, meat feels springy and
resistant
3. Medium – when pressed with a finger, meat feels firm and there is a
definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.
Nutrient Content of Meat
Meat consists of water protein and fat, with a few minerals and some B
vitamins.
1. Protein – High-quality protein is the major constituent of meat after water,
accounting for about 20 percent of its weight. Meat contains 7 grams of
protein per ounce.

2. Fat –content can vary widely, according to the grade of meat and its cut.

3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found

in liver and muscle tissue is present when the animal is alive, but the
glucose that makes up the glycogen is broken down to lactic acid during
and after slaughter.

4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin

(B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate.
Niacin is obtained from tryptophan, an amino acid plentiful in meats and
milk.

5. Minerals – Meat is an excellent source of iron, zinc, copper,

phosphorous, and a few other trace minerals.

Safe Cooking Temperatures for Various Meat

MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160

Market forms of meat

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
Veal

Lamb
 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. 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.
Here are some general guidelines for marinating:
• Meat and poultry are generally marinated for 2 hours up to 2 days.
• Seafood and fish should be marinated for no longer than one hour.  Use
a non-reactive container - steer clear of aluminum, copper, or cast
iron.
• Wait for your marinade to cool down before pouring over the meat of
your choice.
• Always refrigerate your meat while it's marinating.
• Never reuse marinades!

Types of Marinades
Pineapple Marinade - http://bbq.about.com/od/marinaderecipes/tp/Top-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

Pork Chop Marinade

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.

Jamaican Jerk Marinade

You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade
that gets that jerk flavor deep into the meat. You can use this marinade on all
kinds of meat and poultry.

Pork Rib Marinade

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.

Pork Chop and Tenderloin Marinade

Doug Freeman sent in this marinade recipe for grilled pork. You may leave
out the liquid smoke if you are so inclined.

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.

Effects of Heat to Meat

1. It tenderizes connective tissue if moisture is present and cooking is slow.

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 shrink’s protein and results in excessive

moisture lost.

4. Roasts cooked at low temperature shrink less and loss less moisture.

5. Moist heat penetrates meat quickly. To avoid over cooking, meat should
be simmered, never boiled.

Methods of cooking meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.
 Choosing the Right Cooking Technique
Using the appropriate cooking method for the type of food being
prepared is a major part of the culinary arts. Tough cuts of meat like beef
brisket or lamb shank need to be cooked slowly, at low heat, for a long time,
and with plenty of moisture. Prepared properly, these cuts can be incredibly
tender and delicious. On the other hand, dry-heat methods typically involve
very high temperatures and short cooking times. A piece of brisket cooked in
this way — on a grill, let's say would be tough, chewy and largely inedible.
Interestingly enough, a beef tenderloin steak cooked using a slow, moist-
heat method such as braising would also turn out tough, chewy and inedible

Dry heat cooking

Dry heat cooking refers to any cooking technique where the heat is
transferred to the food item without using any moisture. Dry-heat cooking
typically involves high heat, with temperatures of 300°F or hotter.

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:

Roasting & Baking

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.

Grilling & Broiling

http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm
 Dry-heat cooking methods that rely on heat being conducted
through the air from an open flame are grilling and broiling. This type of
cooking produces browning reactions on the surface of the food, thus
encouraging the development of complex flavors and aromas. Grilling
cooks hot and fast, because air is a poor conductor of heat. Broiling and
grilling require the food to be quite close to the heat source, which in this
case, is likely to be an open flame.

Sautéing & Pan-Frying

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.

Deep-Frying

Since deep-frying involves submerging food in hot, liquid fat,

it might take some time to get used to the idea that it's actually a
form of dry-heat cooking.
But if you've ever seen the violent reaction of hot oil to even a
tiny drop of water, you know that oil and water are a couple of
opposites that has nothing to do with each other.
Moist heat cooking

Moist heat cooking methods include any technique that involves

cooking with moisture — whether it's steam, water, stock, wine or some
other liquid. Cooking temperatures are much lower, anywhere from 140°F to
a maximum of 212°F, because water doesn't get any hotter than that.
Examples of moist-heat cooking methods include:

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 cook’s 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.
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

Steaming is a moist-heat cooking technique that employs hot steam to

conduct the heat to the food item.
Cooking With Steam

Steaming can be done on a stovetop, with a pot containing a small

amount of liquid that is brought to a simmer. The item to be cooked is then
placed in a basket suspended above the liquid and the pot covered.

Braising & Stewing

 Braising is a form of moist-heat cooking in which the item to be
cooked is partially covered with liquid and then simmered slowly at a
low temperature.

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.

Factors Affecting Choice of Cooking Methods in Meat

1. Cuts of meat
• Tender cuts like ribs and loin cuts are used for roasting, broiling and
grilling
• Less tender cuts from leg or round are used for braising
• Tougher cuts from chuck or shoulder are usually braced
• Least tender cuts from shanks, breast, brisket, and flank are cooked
by moist heat.
• Ground meat and cubed usually made from trimmings can be
cooked by dry heat or moist heat.
 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

 Tenderness is not the only goal of cooking. To develop flavor and

appearance is also one of the objectives to get the desired quality.

PREPARE AND COOK MEAT

Perform recipes using different methods of cooking meat. Your

outputs will be evaluated using a performance score sheet.

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 tsp or string (for tying)

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.
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.

Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
 a. color combination is attractive _________ _________ ________
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/ _________ _________ ________
very thick/thin consistency

_________ _________ ________

2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________

3.Nutritive Value
a. highly nutritious _________ _________ ________

II. Procedure:
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.)

Learning Outcome 3 Plate/Present Meat Dishes

Basic Principles of Platter Presentation

1. .Presentation must have three elements.
• Centerpiece may be an uncut portion of the main food item.
• Slices or serving portions of the main food item, arrange
artistically.
• Garnish, arranged artistically in proportion to the cut slices.
 2. The food should be easy to handle and serve, so one portion can
be removed without ruining the arrangement.

3. Simple arrangements are easier to serve, and more likely to be still

attractive when they are half demolished by the guests

4. Attractive platter are made of metals, mirrors, china, plastic or

woods, presentable and suitable for use with food.

5 .It must look attractive and appropriate not only by itself, but among other
presentations on the table.

How to Present Food on a Plate?

When you're plating food, the goal is to create a dining experience that
tempts all of the senses, not just the palate. When food looks appetizing the
body actually produces more fluids that aid in nutrient absorption - so you
might even say that beautiful food is more wholesome than food that doesn't
look appealing. To achieve restaurant-quality presentation, start with brightly
colored, well-cooked food. Layer the food and play with contrasting colors
and textures to increase its visual appeal. Finally, garnish the plate with
 flavorful herbs or spices to take it to the next level. See Step 1 and beyond to
learn how to make the next meal you will cook look irresistible.

Starting with Beautiful Food

Avoid a monochromatic color scheme. A plate of food looks most

appealing when there's a high level of contrast in colors.

 When you're planning meals, think ahead about the colors you want to
feature on the plate. You might not be able to represent all the colors
of the rainbow at every meal, but challenge yourself to have as much
color as possible.
• If you're about to serve several like-colored foods, like grilled chicken
and mashed potatoes, adding a serving or two of fruits and vegetables
is a fantastic and easy way to add pops of color. The richest greens,
oranges, reds, purples, blues, pinks and yellows on your plate probably
take the form of fruits and vegetables.
• If you're not sure how to add color, utilize garnishes. Nearly any savory
dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint.
Lemon and lime wedges are welcome alongside poultry and seafood
dishes.

Bring out vegetables' brightest colors. The way you cook your vegetables
has a lot of bearing on the overall visual effect of a meal
• Lightly steam instead of boiling. Steaming vegetables makes them look
appetizing and flavorful, while boiling creates the opposite effect.
• Roast or sauté them with a little oil or butter. Roasted or sautéed
vegetables look quite appetizing when they're allowed to caramelize a
little in oil or butter.
Sear your meat and let it rest. Many meat dishes look most appetizing when
the meat has been seared. The sight of a steak or piece of grilled salmon
with a brown, crispy sear will make your dinner guests' mouths start to water.
In addition to searing your meat, you should let it rest for several minutes
before cutting it. This allows the juices to absorb back into the meat, so that
they don't end up running all over the plate.
• There are exceptions to the rule of searing your meat. For example, if
you're serving braised beef, you'll have to think of creative ways to
make the meat look appetizing even though it doesn't have a crispy
crust. Serving it with a sauce is a good way to add visual interest.
Cook fried foods carefully. Underdone or overcooked fried foods are
difficult to present in an appealing way. Fried foods can look beautiful
on a plate, but it's important to fry them well and have a plan for
dealing with the oil so it doesn't muck up the rest of the dish. Cook
fried foods until they're golden brown, then let them drain on a plate
lined with paper towels to absorb the extra oil. Otherwise, the food will
leave streaks of grease on the plates.
• Fried foods often continue browning a bit after they've been removed
from the hot oil.

Take texture into account. Texture and color go hand in hand when it
comes to how appetizing food looks on the plate. If your food looks
too oily, too dry, mushy, tough, or otherwise difficult to chew and
swallow, it won't matter how perfectly colorful it looks. Take pains to
cook food well so that it comes out to the right texture.
• The way you handle the food just after it has been cooked, and before it
is plated, can really affect the texture. Pasta, for example, should be
kept in water or tossed in a bit of oil just after cooking so that it doesn't
start to clump. Fried foods should not be covered with airtight lids,
because the heat from the food will end up steaming the breading and
causing the food to get soggy.
• Once the food is on the plate, a spritz of oil or water can improve its
visual appeal if it looks too dry.

Experiment with interesting shapes.

• Cutting vegetables in interesting shapes can make the simple become
special. You can cook and serve vegetables, desserts, pot pies and
other foods inside unique-shaped dishes to create attractive shapes.
Plating it with Care
 • When in doubt, choose white plates. White plates don't compete
visually with the food you're serving. They provide contrast, making
colors appear brighter and textures more interesting. . If you have a set
of special plates with a pattern or a certain color scheme, it's fine to use
them. Just make sure they complement the food you're serving instead
of vying for attention.
• Don't forget to take the rest of the table into consideration, too.
Cutlery, glasses and linens will enhance the overall appearance of the
dish upon the table.

Visualize the finished plate.

• Consider how to present the main portion in relation to the side dishes.
Consider where it will look best on the plate with the other elements of
the dish. Consider also how to get best impact––the appearance and
symmetry are all affected by whether the food is sliced thinly, thickly or
left whole.

Limit portion sizes.

• Only fill about two thirds of each plate with food. The rest of the plate
should be left empty. The negative space will provide contrast with the
food, making it look more appetizing. If the plate is loaded with food, the
food itself won't look as visually pleasing. Keep standard serving sizes
in mind and aim to serve just the right amount of each part of the dish.
• As a general rule, half of the food on the plate should comprise of
vegetables, one fourth meat or another protein, and one fourth starch.
• Start plating food in the center of the dish and work outward from there,
so that the food is centered in the middle of the plate.
Follow the rule of odds.
• Having an odd number of elements on a dish is more visually appealing
than having an even number. It creates the impression that piece of
food is being framed by the others. Keep this in mind whether you're
serving different types of food or more than one piece of the same food.

For example, if you're serving scallops, serve either 3 or 5 instead of 4.

Play with different textures

• Creating a texture contrast is a good way to draw the eye. Too many
soft or crunchy foods on a plate are unappealing, but a combination of
both is delicious. Different textures harmonize to create a pleasing
dining experience. Leaving one of the elements out would result in a
less appealing dish.
• To quickly add some crunch to a dish, try topping it with some crushed,
roasted walnuts and almonds Layer foods to add height.
 • It's common to see food layering in restaurants, but home cooks don't
usually try it. Adding height to a dish can take it from ordinary to
stunning. Don't be afraid to show off your culinary skills by using
stacking and layering methods to make your presentation more
professional.
• An easy way to start layering food is to serve the protein on a bed of
starch. For example, serve a kabob on a heap of rice, or serve grilled
swordfish on a pile of mashed potatoes.
• Aim to make foods look bigger, not smaller. Fluff up your salads. For
example, instead of smooching them down. Create a little crosshatched
stack of cooked asparagus instead of presenting it in one flat layer.

Use sauce wisely

• 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.
• Don't overdo it. The key is to add a touch of color, flavor and texture
without overpowering the main part of the dish.

Make sure the plate is clean

• Examine the edges of the plate for fingerprints and smudges. A great
way to clean up the edges of a plate is to dip a paper towel in a cup of
water with a dash of white vinegar. Wipe the rim of the plate so that no
food residue or prints are visible. This gives your presentation a
professional touch.

The 5 Basic Elements of Plating

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.

3. Balance the Dish

Play with colors, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavor and
function.

4. Get the Right Portion Size

Ensure that there is the right amount of ingredients and the plate
complements the dish, not too big or too small. Strike the right proportion
of protein, carbohydrates and vegetables to create a nutritionally
balanced meal.

5. Highlight the Key Ingredient

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.
 Review of Learning Outcome
3

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

Learning Outcome 4 Store meat

Methods of Preserving Meat

There are different methods of preserving meat. These include drying
or dehydration, smoking, salting, curing, refrigerating, freezing, canning and
freeze drying.
A. Drying – This is the most common method of preserving meat.
Drying involves the reduction of the original 70% of water content of
the meat to about 15%. The removal of the moisture content does
three things, namely:

• Enzymatic changes are retarded;

• Growth of microorganisms is much hampered
• Microbes lose water and become inert.
Ways of Drying Meat
 1. Natural sun drying – Natural sunlight is used to reduce the
amount of moisture content of meat. Portable solar dyers can
provide sanitary means of drying meat. Dryers with screen
covers are recommended for outdoor use and lengthens the
storage life of meat
2. Dehydration or artificial drying – Oven is used for drying the
meat. Although this is more expensive than sun drying,
dehydration is a more efficient method of removing moisture
from meat. Products dried in this way are of higher quality and
can be sold at better prices.
B. Smoking – Meat is smoked to create a distinctive color and flavor,
thus helping its preservation. The flavor, color, and attractive glaze
on the surface of the meat is desired like in ham, bacon, and tinapA.
The heat generated during smoking destroys the enzymes and dries
the product artificially, thus preventing the growth of molds and
vegetative bacteria on the surface. Cold and hot smoking are the two
types of smoking. Smoked meats include ham, bacon, and chicken.

• Cold Smoking – The temperature is held between 26 to 43ºC

and the products are smoked over a period of days or weeks.
The products thus pick up a strong smoked flavor and are
dehydrated as well.

• Hot Smoking – The temperature is higher, from 71 to

79ºC.The high temperature speed up the drying process,
giving the product a mild smoked flavor.

2. Salting – Salt improves the keeping quality of meat. It removes

the water from the tissue of the meat and the cells of spoilage
organisms that may be present in the meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate,

and other curing elements such as ascorbic acid, phosphate blend,
and spices are used to prolong the keeping quality of meat. Curing
agents also help improve the flavor and appearance of meat and
retain its original color. Sugar minimizes the hardness of the straight
cure process. It also makes the product more appetizing and
provides energy to the nitrate-reducing bacteria which gives the red
color. Spices give the desired flavor and aroma.

D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC

to retard mold and bacterial growth for a limited period.

E.Freezing – Meat is preserved at a temperature of 10ºC and below.

Freezing deactivates enzymes and bacteria. Meat can be preserved
for two months to one year using this method.

F. Canning – Meat preserved by canning is packed in sealed cans or

jars which are subjected to a temperature of 100ºC and above 5-7
kilo pressured for a specific period of time. This process destroys
the organism that causes spoilage. It maintains the high quality of
meat product and extends its life for about a year.

G. Freeze Drying – The process involves the removal of moisture

from the meat tissues by transforming the moisture content into ice
and gas. The product to be dried is first frozen and the ice is
sublimed from the frozen mass, removing 98% of the water content.
 The remaining moisture is further reduced to 0.5% or lower by
subjecting the product to high temperature as possible without
destroying it.
The texture, appearance, flavor, and nutritive value of freeze
dried products are comparable to frozen foods. The products have a
long shelf life and require no refrigeration. This method needs special
equipment such as modern freeze dryer.

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden brown fat that covers the
surface of the meat and a thoroughly cooked interior where meat has even
pinkish color. It has also a juicy and tender texture, a pleasing aroma and a
tender seasoned and pleasing taste with a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length. Each sausage in a
whole piece has no rupture of casing even when pricked. The interior has a
pinkish color when thoroughly cooked. A combination of juicy meat with
spicy seasoning marks their flavor.
Proper Storage of Preserved Meat
Many processed items prepared for future use may be stored in the freezer.
These should be wrapped in plastic or foil to prevent the occurrence of
freezer 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, Sliced 3-5 days, in semi-moisture
3 to 4 proof paper
Cured bacon 1-4 weeks, tightly wrapped
 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:
1. See to it that physical equipment and layout are conducive to
sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
8. Make sure that food service employees are in good health, and are
not carriers of communicable diseases. The three principal groups
of communicable diseases that must be guarded against in public
feeding operations are respiratory, intestinal, and skin diseases.
Require medical examinations for food service employees.
9. Provide a regular employee education on food service sanitation.

Techniques in storing meat

Storage Procedures for Meat Products

Safe Storage - Meat is among the most perishable foods. This perishable
ability makes it a potentially hazardous food. At ambient temperatures, meat
spoils so fast. It is therefore necessary to keep it in chilled storage.

Storing - take time to store the food items. Store new purchases
behind old ones and always use the old stock first. It is easy to put new
purchases at the front. However, older stocks are overlooked and thus
cause spoilage. These may include cereal and cereal products, sweeteners,
oils, seasonings, and unopened cans and jars. Do not use kitchen cabinets
above the refrigerator, stove, or oven for food storage.
Never use the area under the sink for storing food because openings
around water and drain pipes are impossible to seal. Pipes may leak and
damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using.
This helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for
storing perishable foods such as dairy products, meat, fish, poultry,
eggs, fruits, and vegetables.
 Protein foods should be stored in the coldest part of the
refrigerator. Fruits and vegetables can be stored in less cold sections
or in a special compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out
and lose nutrients and flavor. Food should be well covered with
plastic, foil or wax paper, or should be put in tightly covered
containers. Garlic and sausages are strong-flavored foods and should
be wrapped tightly in plastic or foil and stored in an air-tight container
to prevent the transfer of aromas to other foods.
2. Freezer storage. For proper freezing and storage, the temperature
inside the freezer should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen
should be put in moisture-vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of
headspace at the top between the food and the lid so the food can
expand when if freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw
at room temperature. At this point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard
and promote health.
Bacteria are all around us, but they are so small that they
cannot be seen by the naked eye. There are hundreds of different
kinds of bacteria. Some harmless bacteria are useful and necessary
such as those essential in preparing cheese. Other bacteria are
essential in agriculture and industry. However, many types of bacteria
are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.
Food contaminated with bacteria can make people sick. Some
of the common illnesses are salmonellosis, perfringens poisoning,
staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne
diseases. Sanitation means keeping bacteria out of food through
personal hygiene and proper handling procedures. It also means
keeping the food at proper temperatures so bacteria already present
do not have much chance to multiply.
Bacteria enter food in two ways. Some are naturally present in
food when you buy it. Others get in because of careless handling
when food is prepared and served. Bacteria cannot travel by
themselves; they are carried about by people, animals, and insects
as well as objects. Salmonella bacteria, for instance, can be found in
food such as raw meat, poultry, eggs, and dairy products. From these
foods, the bacteria contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in
food handlers with poor personal hygiene. The bacteria from food
handlers can be transmitted to the food through sneezing and
coughing.
Bacteria thrive on food, moisture, and the right temperature in
order to grow. With careless handling these growing conditions can
occur in any kitchen.
 PORK TOCINO
Standard recipe developed by Calamba Manpower

TOOLS AND INGRIDIENTS

EQUIPMENT QUANTITY DESCRIPTION
knife chopping 1k1 Pork , slice thinly
board mortar and tbsp. salt
pestle strainer ½ tsp. curing salt
measuring cup 1 tbsp. phosphate
measuring spoon ¼ cup water
wooden spoon Second mixture
mixing bowl 1 cup sugar
2 tbsp. Garlic
2 tbsp. Anisado wine or Rhum
1 tsp Meat enhancer (optional)
¼ cup Pineapple juice
2 tsp. Oyster sauce
1 tsp Worcestershire sauce

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
2. Which of the following market forms of meat does not undergo
chilling?
 A. cured meat
B. fresh meat
C. frozen meat
D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone
B. fat
C. flesh
D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone
B. Fat
C. Flesh
D. Ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
6. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife
B. chopper knife
C. cleaver knife
D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking
B. broiling
C. roasting
D. stewing
8. What do you call the cooking method when meat is cooked in
steaming liquid, and bubbles are breaking on the surface?
A. boiling
B. broiling
C. roasting
D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor of
meat?
A. brine solution
B. marinade
C. soy sauce and vinegar
D. salt and calamansi

10. Which of the following tools is used for carving?

A. cleaver knife
B. fork
C. slicer
D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts
B. tender cuts
C. tough cuts
D. variety cuts
12. Where should meat products be stored?
A. crisper
B. cold shelf
C. dry shelf
D. freezer
13. Which of the following is the tenderers 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
15. What is your primary consideration when storing goods?
A. expiration date
B. fragility
C. quantity
D. size
16. These are taken from the internal organs of animals.
A. less tender cuts
B. tender cuts
C. tough cuts
D. variety cuts
17. A slaughtered animal is called ______________.
A. a carabeef
B. a carcass
C. a pork
D. a poultry
18. The most common method of preserving meat is________________.
A. Curing
B. drying
C. refrigerating
D. salting
19. In this method, salt, sugar, potassium or sodium nitrate etc. are used
in preserving meat by drying
A. curing
B. dehydration
C. freezing
D. salting
20. The following are the characteristics of good quality pork, except
___.
A. breast is plump
B. flesh is pink
C. no foul odor
D. texture is fine and firm

21. A tool used for cutting through bones.

A. butcher knife
B. chef knife
C. cleaver
D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife
B. chef knife
C. slicer
D. utility knife
23. A knife used for general purposes.
A. Butcher knife
B. Chef knife
C. Cleaver
D. Utility knife
24. It is used in carving roasts chicken and duck.
 A. Carving knife
B. Cleaver knife
C. Slicer
D. Utility knife
25. Used for cutting, trimming raw meats.
A. butcher knife
B. chef knife
C. cleaver
D. utility knife
26. Meat of swine is called:
A. Beef
B. Carabeef
C. Chevon
D. Pork
27. Veal is the meat of: A. Cattle over 1-year-old
B. Goat
C. Sheep
D. Young calf
28. Deer meat is called:
A. Beef
B. Carabeef
C. Chevon
D. Pork
29. Meat of cattle over 1-year-old
A. Beef
B. Carabeef
C. Pork
D. Chevon
30. Meat of sheep is called:

A. Lamb
B. Carabeef
C. Pork
D. Chevon

A. Multiple Choice.
Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer on
your test notebook.
1.Which of the following sources of starch is rarely used in
manufacturing food starch?
A. Cassava C. Potato
B. Corn D. Rice
2.Which of the following starch properties/reactions is the resistance to
flow; increase in thickness or consistency.
C. Dextrinization C. Retrogadation
D. 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
3. 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
4. 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
5. 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

6. 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
7. 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
8. 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
9. 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
10. 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
11. 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
12. 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
13. Which of the following tools is not used in cooking omelet?
a Bowls C. Sauté pan
b Fork D. Skimmer
14. 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.

15. What animal produces veal meat?

A. Calf C. Hog
B. Deer D. Sheep
16. Which of the following market forms of meat does not undergo
chilling?
A. Cured meat
B. Fresh meat
C. Frozen meat
D. Processed meat
17. What part of the meat helps you identify the less tender cuts?
A. Bone
B. Fat
C. Flesh
D. Ligament
18. What part of the meat has the greatest amount of quality
protein?
A. Bone
B. Fat
C. Flesh
D. Ligament
19. Which of the following meat cuts requires long and slow cooking
temperature?
A. Less tender C. Tender B.
Slightly tough D. Tough
20. What do you call the young immature pigeon of either sex with
extra tender meat?
a Duck C. Rooster
b Fryer D. Squab
21. What part of poultry does breast meat belongs?
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 Eyes are clear
c Skin is heavy and watery
d Thighs well develop
23. What do you call 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 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 fleshy part of chicken like breast?

a Entrails C. Viscera
b Dark meat D. White meat
26. What cookery method is used for a matured poultry?
a Boiling C. Roasting
b Frying D. Stewing
27. What cookery method is suitable for the less tender cuts?
a Boiling C. Roasting
b Frying D. Stewing
28. What is the best cooking temperature for poultry?
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. 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
31. Which of the cooking methods does not belong to dry heat
method?
a Baking
b Broiling
c Roasting
d Stewing
32. 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
33. 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

34. Which of the following tools is used for carving?

A. Cleaver knife
B. Fork
C. Slicer
D. Razor knife
35. To which meat cut do internal organs belong?
A. Less tender cuts
B. Tender cuts
C. Tough cuts
D. Variety cuts
36. Where should meat products be stored?
A. Crisper
B. Cold shelf
C. Dry shelf
D. Freezer
37. Which of the following is the tenderest cut of beef?
A. Chunk
B. Round cut
C. Sirloin
D. Tenderloin
38. When buying meat, what should you first consider?
A. Brand
B. Price
 C. Quality
D. Round cut
39. What is your primary consideration when storing goods?
A. Expiration date
B. Fragility
C. Quantity
D. Size
40. 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
41. Which is a way of cooking by placing blanched or raw
vegetables in the pan, adding liquid (stock, water, wine) then
covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing

42. Which of the following plating styles is not a classic

arrangement?
a The starch or vegetable item is heaped in the center while the
main item is sliced and leaned up against it.
b The main item is in the center, with vegetable distributed around
it.
c The vegetable item is in front and main item, starch item and
garnish at the rear.
d The main item is in the center with neat piles of vegetables
carefully arranged around.
43. Which of the following vegetables is cooked uncovered?
a Fruit vegetables C. Roots and tubers B.
Green vegetables D. Yellow vegetables
44. Which of the following is a freshwater fish?
a Bluefish C. Grouper
b Cat fish D. Sole
45. 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
46. 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
47. 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
48. What is the cooking method suited to fat fish?
a Baking C. Deep -frying
b Boiling D. Sautéing
49. What is used to baste lean fish to help prevent from drying up?
a Butter C. Soy sauce
b Cream D. Tomato sauce

REFERENCES:
  Most Essential Learning Competencies(MELC)
 PHOENIX BOOK
My Contact’s for your Inquiries:

 09558430830
 Fb.acc. Ellyssa Jane Alejandro
 [email protected]