1
J.H. Cerilles State College
H
O
S
P
I
T
The
COOKERY
A
L
I
T
Y
M
A
N
A
G
E
M
E
N
T
JULITO V. MANDAC JR.,DM
2
Preface
The current educational dilemma, COVID-19 pandemic has
shifted the education system to its “New Normal” scenario. This module is
crafted to respond to the call for flexible learning as mandated by the
Commission on Higher Education. Despite all challenges made by this
pandemic in terms of face to face learning, the educational institution
continues to deliver quality education.
This module is titled “The Cookery” designed for the subject,
“COOKERY”, a course that aims to provide concepts, challenges,
creative writing, critical thinking, and skill-based approach in cooking.
Each weekly lesson is expected to have learning outcomes, pre-test,
content discussions, learning activities in each sub-topic, and mastery
activity.
The content of the module is divided into 2 parts, the midterm
coverage with 9 lessons in 9 weeks and final coverage comprising 9
lessons in a 9 weeks schedule respectively. Each lesson also includes subtopics and competency applications. The last part will be the application
of theories and compilation of recipes through actual event preparation.
The distinctive features of this module allow for flexibility in the
teaching and learning process allowing students to be in a dynamic
learning environment. Some of the learning activities require application
and event organization.
✓ Figures – figures are downloaded to present graphical presentation
and give a picturesque idea on the students.
✓ Pre- Test – tests that are included on each chapter to test the
student’s background knowledge on the topic to be discussed.
✓ Content – the discussion of the topics and sub-topics are presented
defined according to the intended learning outcome as stipulated.
✓ Learning Activities – activities that are given on each sub topics to test
the learning’s of the students. Rubrics are included to grade outcomes
and outputs.
✓ Mastery Test – test that measures the learning of the students after the
content reading and all activities.
✓ Appendices – attachments which are included on the last part of the
module comprises the rubrics, answer keys, and other fact sheets
related to the module.
3
Acknowledgment
Foremost, I would like to pay tribute to my parents for their
guidance and blessings. I extend my gratitude to the J.H. Cerilles State
College administration where I inculcated all the knowledge,
experiences, and skills in reaching this platform of success and for giving
huge opportunities in all endeavors, especially in this module. I
acknowledge all the assistance of the institution, the administration, staff,
and colleagues in the compilation, ideas, inspiration, and perseverance
in crafting this module. It is with great pride, honor, and dedication during
the crafting while recognizing his Almighty father for the wisdom both
spiritual and mental aid for me to be able to accomplish this task
entrusted to me.
The Author
4
Table of Contents
Preface
Acknowledgment
ii
iii
Midterm Coverage
Lesson 1
Introduction to Cookery
Lesson 2
Safety Standards, Kitchen
1
and Menu Planning
18
Lesson 3
Food Nutrition and Preparation
26
Lesson 4
Appetizers
37
Lesson 5
Salads and Sandwiches
48
Lesson 6
Soups and Eggs
58
Lesson 7
Pasta, Rice and Noodles
69
Lesson 8
Seafoods
80
Lesson 9
Poultry
92
Final Term Coverage
Lesson 10
Meats
102
Lesson 11
Fruits and Vegetables
113
Lesson 12
Hot and Cold Desserts
128
Lesson 13
Baking
141
Lesson 14
Food Preservation
159
Appendices
Approved Syllabus
Rubrics
Key Answers
168
172
173
1
INTRODUCTION
If you really want to make a friend, go to someone's house and eat with him - the
people who give you their food give you their heart.
- Cesar Chavez
LEARNING OUTCOMES
Subtopics:
1. Introduction
to Cookery
2. Basic
Concept of
Cookery
3. Catering
Hygiene and
HACCP
Principle
At the end of the discussion, the students
are expected to:
•
•
Determine the different concepts
of cookery essentials
Create an HACCP plan based on
cases/problems in the industry.
I WONDER!
Directions: Write T if the statement is correct and F, if the
statement is wrong. Write your answer on the space
provided before the number.
______
1. Consistency is concerned with flavoring.
______
2. The study of food and culture, with a particular focus on
gourmet cuisine is gastronomy.
3. Honing is super easy and fast to do with a steel rod.
4. Cold foods are to be stored hot.
5. The temperature danger zone is 4ᴼC to 67ᴼC.
6. PHF products are products that can be easily cooked.
7. Contamination means that harmful or unwanted
substance get into the food that may cause illness or death.
8. NASA introduces HACCP for astronauts.
9. A trace is a background of flavor that cannot be identified
in the finished dish.
10. Garnish, an embellishment added to a food to enhance
its appearance or taste.
______
_______
______
______
______
______
______
______
2
Brain Twister
Directions: Below is a sample industry case that needs to be solved.
Answer the following questions based on the case presented.
A group of HM students goes to a local seafood restaurant for the
weekend to celebrate after a big midterm exam. On Saturday evening,
they all eat at a seafood that might be considered by some to be a bit
on the seedy side. The group enjoys a variety of shellfish and other local
delicacies, along with the customary liquors. The next morning, they head
back to JHCSC, several of them begin to feel a really urgent need for a
rest area with working toilet facilities (inconvenient timing to say the least,
but microbes wait for no one). Within the next hour, everyone is enjoying
an explosive watery diarrhea, vomiting, nausea, abdominal cramps, and
headaches. When they finally get into the classrooms (after numerous
intermediate stops), they are still experiencing intense symptoms, so they
go to their student clinic. Vital signs are normal, except for one student
(out of five) that has a low-grade fever. How are you dealing with the
situation? What is your possible diagnosis?
3
What I need
to Know!
Cooking requires confident guesswork and
improvisation — experimentation and substitution,
dealing with failure and uncertainty in a creative
way. — Paul Theroux
INTRODUCTION TO COOKERY
Cooking is an essential life skill that can be learnt any stage in life,
whether you’re just embarking on cooking for yourself or a young adult
transforming into a budding chef, so, this will teach you how to cook with
confidence. It is entirely hands-on so you develop and practice with guidance
from the instructor and produce your own meals that you can share with your
family and friends. You are about to enter an occupation that everyone is
familiar with but with few ideas and understanding that you can aspire to
acquire. The work is difficult that you might encounter cutting your fingers,
scalding hands but you have to continue and discover new foods and tastes
that you can share when having service, special functions, celebrations and
other occasions
You will be cooking with a variety of meats, vegetables, pulses and grains
to broaden your experience of all food types and flavors. You will learn a range
of techniques, such as boiling, poaching, frying, roasting and steaming. You will
also learn to cook other dishes such as a sizzling stir fry, chili con carne with
perfectly cooked rice, a tomato, olive, garlic pasta sauce and a tasty other dish.
SEASONING AND CONSISTENCY
Different
cooks
achieve
different results even you are following standard recipes. The cook must
constantly monitor the entire cooking operation. Two major parts is
commonly adjusted, seasoning and consistency. It requires great taste
buds and observation.
Consistency is concerned on liquids which can be corrected by
reduction, slight thickening or add more liquid. It requires thorough
observation according to dishes.
Seasoning requires sense of taste in a hygienic manner to taste
accurately. The amount of seasoning is determined by tasting until you
obtain correct balance of flavor. It is sometimes dependent on the
person tasting it. Adjustments of seasoning is done after the plating
because you cannot take away seasoning if already added.
TRACE
4
A trace is a background of
flavor that cannot be identified in the finished dish. It might be a pinch
but it has a relative contribution towards the dish. Remember- less is more
in terms of subtle flavors.
PORTION SIZES AND PRESENTATION
This two will vary according to
the industry and standards imposed. Portion sizes is dependent to
industries that suits to the needs of specific establishments. There is a need
to consider meals freely chosen over a prolonged period when a range
of foods of different energy densities are available. A range of factors will
influence the size of the portion size chosen: amongst others packaging,
labeling, advertising, and the unit size rather than portion size of the food
item. It is decided using the following factors:
1. Expectation of consumer
2. No. of courses served
3. Nutritional needs and physical state of the person
4. Amount and variety of garnish and other accompaniments
5. Design and size of crockery
6. Presentation
7. Sometimes cultural traditions (may vary)
FOOD COMBINATIONS
Only passing reference has
made to food combination in recipes. Combination is very essential. A
cook must constantly aware of different texture and flavor of the food
eaten, compare and contrast with one another, temperature which
affects flavors, spicy and blandness, bitter, salty or sweet and etc.
TIMING AND TEAMWORK
Preparation time depends to
the one who prepares it. Work schedule needs to be planned each day
and it is best learnt in the practical situation. Teamwork and close
cooperation of chef, cooks, and apprentices saves time if good working
environment is observed thus making all jobs more enjoyable for
everyone. All service depends on the working team to accomplish on
time.
GASTRONOMY
Gastronomy is the study of
food and culture, with a particular focus on gourmet cuisine. The term
subsumes cooking techniques, nutritional facts, food science, and
palatability plus applications of taste and smell as human ingestion of
foodstuffs goes. “Gastronomy is the knowledge and understanding of all
that relates to man as he eats. We are fascinated by all things related to
5
gastronomy; artistry, culture, history, philosophy and science – both
culinary and multisensory.
All senses are involved when eating and they provide a dimension
of the experience of a meal.
Sight - The human eye has an important role in the perception of
color, and this influences our idea of food
flavor. Research shows that we associate
specific color perception of food with certain
flavors (although tastes like bitter and sweet
are not associated with a particular color).
Hearing - Being able to hear the sounds
of food contributes to the enjoyment of eating
Source: shorturl.at/lrzJ9
– not just the crackle and crunch as we eat
but also the sizzle and spit of the cooking process. Hearing sounds
contributes to the experience of eating crisp and crunchy foods like
potato chips and biscuits.
Touch - The sense of touch allows us to feel sensations caused by
the external surfaces of objects (their texture). Food texture refers to
qualities felt with the tongue, teeth and palate (also known as the ‘mouth
feel’) and fingertips. Texture is what makes jelly feel slippery and slimy or a
biscuit crunchy and chewy. We can then decide whether it is thick,
chewy, brittle, runny, slippery, fizzy or prickly.
Smell - Smell acts in tandem with taste to identify food flavors and
helps us to appreciate the alluring flavors of food and drink. Scientists
believe humans innately like smells signaling valuable nutrients.
Taste - Taste comes mostly from smell, and what we call flavor is
usually a combination of taste, smell, temperature and texture of food.
Taste signals the nutritional qualities of the food we are about to eat. Our
human ancestors evolved in an environment low in salt, fat and sugar, so
our sensory systems were adapted to identify and acquire these scarce
food types.
Sour-tasting food signaled unripe fruit and vitamin C.
Salty-tasting substances indicated salt and important minerals.
Bitter suggested poisonous plants.
Savory umami taste – precious protein.
Fatty tastes reveal valuable energy-rich foods.
Sweet or sugary tasting substances were valued as they increased
body insulin levels that promote cell growth and were
excellent sources of short-term energy, sparing our fat
reserves.
A good meal does not mean very intricate succession of dishes – it
is invariably simple dishes made from quality ingredients, well-seasoned,
6
presented neatly with correct combination and blending of ingredients
that are suited to the garnish.
FOOD PRESENTATION
People eat with their eyes,
and creative and thoughtful plating enhances both the look and taste of
your food. Focusing on presentation also allows chefs to showcase their
creations and demonstrate to guests that they're getting their money's
worth. While there aren't any hard and fast rules when it comes to
"correct" plating, there are several important concepts to keep in mind as
you prepare and present your restaurant's delicious culinary creations.
Guide on Food Plating
1. Choose the Perfect Plate
Selecting the right plate for your meal is key to attractive food
presentation. Here are some things to keep in
mind:
Choose
the
right
plate. One
way
to
conceptualize plating is to think of yourself as an
artist, the plate as your canvas, and the food as
your medium.
Source: shorturl.at/FHZ48
Choose the right size plate. Choose your plate wisely by making sure it's
big enough to allow your food to stand out, but small enough that your
portions don't look too small.
Choose a complementary plate color. The color of your plate is also
significant. White plates are popular because they create high contrast
and provide a neutral background for your colorful creations. Utilize white
space by thinking of the rim as your frame, and consider using the rule of
thirds to highlight your plate's focal point(s).
Placing Your Ingredients
Plate with a clock in mind. As you begin plating your ingredients, picture
the face of a clock. From the diner's point of view, your protein should be
between 3 and 9, your starch or carbohydrate from 9 and 12, and your
vegetable from 12 and 3.
Use
moist
ingredients
as
your
base. Another rule of thumb is to plate
moist or runny ingredients first, as they
tend to move during delivery if they aren't
held down by other foods.
Source: shorturl.at/FHZ48
Serve odd amounts of food. If you're
serving small foods like shrimp, scallops, or
7
bite-sized appetizers, always give guests odd quantities.
Place food to create flavor bites. Essentially, flavor bites are forkfuls of
food that combine all of the ingredients in your dish into one bite.
Don't overcrowd your plate. Be sure to never overcrowd your canvas, and
keep it simple by focusing on one ingredient - usually the protein. Finding
a focal point also ensures that the accompanying ingredients will play a
complementary, supporting role.
2. Pay Attention to the Details
Think about color and contrast. One of the best-kept secrets to beautiful
plating is paying close attention to the details. While your focus will
obviously be on the protein, considering how the other elements of the
plate create color and contrast is also
very important.
You can create a beautiful background
for your plate by adding green
vegetables or brightly colored fruits as
accent points.
Source: shorturl.at/FHZ48
Classic Plating
Source: shorturl.at/FHZ48
1.Pipe the potato puree onto the plate
using a pastry bag.
2.Place the carrots next to the puree
using precision tongs.
3.Garnish the carrots with thyme using
precision tongs.
4.Plate the steak using precision tongs.
5.Garnish the steak with fried leeks using
precision tongs.
6.Drizzle the demi-glace around the
plate using a spouted saucier.
7.Wipe the edges of the plate with a
clean towel.
8.Finished classic plate.
Free Form Plating
1.Pipe dots of potato puree onto the
plate using a pastry bag.
2.Slice the steak into three pieces using
a chef's knife.
8
3.Plate the pieces of steak using precision tongs.
4.Place the lima bean and pea blend around the plate using a spoon.
5.Plate the carrots using precision tongs.
6.Place dots of pea puree around the plate using a large squeeze bottle.
7.Place dots of the demi-glace around the plate using a small squeeze
bottle.
8.Garnish the plate with fried leeks using precision tongs.
9.Wipe the edges of the plate with a clean towel.
10.Finished free form plate.
Whether you own a fine dining establishment, upscale restaurant,
or eclectic cafe, thoughtful and attentive plating is sure to improve
customers' impressions of your business.
PLATES
Plates comes in different sizes
for different courses and in different shapes suitable to different kinds of
food. The cook must select the right plate for the portion size of the food.
The following are important points in using plates:
1. Use the plate correctly
2. Carefully arrange the food on the plate
3. Do not use cracked or chipped plates
4. Ensure plates are spotless after plating the meal
GARNISHES
Garnish, an embellishment
added to a food to enhance its appearance or taste. Simple garnishes
such as chopped herbs, decoratively cut lemons, parsley and watercress
sprigs, browned breadcrumbs, sieved hard cooked eggs, and broiled
tomatoes are appropriate to a wide variety of foods; their purpose is to
provide contrast in color, texture, and taste, and to give a finished
appearance to the dish. Garnish must be simple, relevant, small, edible
and attractive.
CARE OF KNIVES
Kitchen knife is the basic tool
of a cook. Clean, sharp knives, safely carried and used, set the seal of
good cook. Good knives are expensive, but they are well balanced and
usually have a special stainless-steel blade.
Do’s of caring Knives
1. Hone and sharpen them regularly
Honing is super easy and fast to do with a
steel rod. There are electronic kits on the
Source: shorturl.at/gCZ03
9
market to make it even easier. Sharpening is a bit more complicated, but
not impossible if you’ve got a bit of patience.
2. Wash them right after use
Most quality knives are made of stainless steel or high-carbon steel, which
makes them less prone to rust compared to other materials. However, if
left dirty for too long after use, the acid, water, and other chemicals from
the food will eventually destroy the blade, leaving dark spots and rust on
it. Washing the knives as soon as you finish using them is the best way to
prevent this.
3. Wash them by hand
Even when a knife is dishwasher safe, it’s still better washed by hand. The
reason is simple: your hands are so much gentler than a dishwasher. If you
go through all of your knives one by one with some mild soap and a cloth,
the chance that a blade will be chipped during the process is extremely
thin.
4. Dry them with a cloth
It is usually okay to leave your knives to dry themselves on a dish rack.
However, to minimize the chance of the blade getting rusted, wipe them
dry with a cloth right after you wash them.
5. Hang them in a block or on a magnetic
strip
A magnetic strip is very convenient, as it
shows the blades and you can immediately
tell which one is the one you need. It may
not offer that much protection from dirt, but
it does keep the knives in place and prevent
them from clashing against each other.
6. Use a cutting board at all times
A wooden cutting board is the best
companion for your blades. A plastic one is good too, except it may be a
little more difficult to sanitize in the long run.
Source: shorturl.at/gCZ03
Don’ts for Knives
Never, never do these things to your precious knives…
1. Leave them in the kitchen sink
2. Put them into the dishwasher
3. Store them in the utensil drawer
4. Cut on your countertop
CATERING HYGIENE AND HACCP PRINCIPLES
10
Food is easily contaminated. The modern practices of the industry
and with the absence of guest’s inspection in the kitchen, it tends to
increase the risk of food infection and contamination. Clean food is free
from visible dirt and signs of contamination and decay. Invisible
contamination are those microbes or germs that produce dangerous
toxins. There are many types of micro-organisms such as bacteria and
molds and so, bacteria are responsible in food poisoning.
PERSONAL HYGIENE
Personal hygiene starts with
your inner self and how you organize it. All food workers should be in
good health, non-carrier of communicable diseases, no skin infections,
hepatitis infection and other infections. Health Acts requires a food
handler to have medical certificate. A healthy worker shows proper
working time, recreation and rest, right attitude and wearing uniform with
pride.
Remember the personal hygiene practices:
1. Taking a bath and changing underclothing every day.
2. Shampoo hair and brushing teeth daily.
3. Head covering or hairnets be worn while at work.
4. Always keep your hands, feed and teeth clean.
5. Perform proper hand washing.
6. Avoid smoking and wearing of jewelries at work.
7. Do proper dressing when cut, use surgical gloves or do other duties.
FOOD INFECTION
Infection is always caused by
poor food handling procedures at some point in the processing or
operation. It takes place in the following ways:
1. Through poor food processing systems before the food are
received to the store.
2. By contact with unclean surfaces in food preparation areas
3. In contact with domestic animals, insects and other animals.
4. Cooks and food handlers have low personal hygiene.
5. Raw food in contact with cooked food.
Examples of bacteria that cause food poisoning.
1. Staphylococcus bacteria – carried by most people and occur in
nose, skin and fingernails. Produce toxins that may not destroyed
during cooking.
2. Salmonella bacteria – pathogens of animals and humans.it can be
destroyed in cooking but grow in food under favorable condition.
11
3. Clostridium Perfringens – is tolerant of heat and forms spores which
may recover during cooking and grow into live bacteria as the
food cools.
FOOD CONTAMINATION
Contamination means that
harmful or unwanted substance get into the food that may cause illness
or death. Sources of contaminations are physical, chemical and
microbial contaminants.
FOOD HANDLING STANDARDS
2.
3.
4.
5.
6.
7.
1. Good personal
practice
hygiene
Do not work when suffering from illness
Store potentially hazardous foods to standard temperatures.
Clean all utensils after use.
Control pests effectively.
Practice good food handling procedures.
Purchased food from reputable suppliers.
POTENTIALLY HAZARDOUS FOOD
List of foods that are likely to
be contaminated and law requires proper handling procedures:
1. Meat – raw or cooked
7. Milk and Milk products
except sweetened
2. Meat paste
8. Yoghurt, ice cream
3. Meat in non-sterile can
9. Cream potatoes, partly
cooked rice
4. Fish, fish paste, and shellfish
10. Desserts with eggs and milk
5. Poultry cooked
11. Cooked eggs, salads,
gravies, stuffing
6. Cottage and cream cheese
12. Mayonnaise made with
milk and egg
Temperature Danger Zones
1. If the food is prepared cold, it is stored below a temperature of 5ᴼC.
2. If the food is prepared hot, it is stored and served hot above 60ᴼC.
3. Pre-chilled products are stored 5ᴼC and below, when displayed,
not to exceed 10ᴼC.
4. Food that is consumed raw be kept in a separate compartment.
5. Separate utensils to cooked and uncooked food.
APPLICATION OF HAACP
HACCP is a management
system in which food safety is addressed through the analysis and control
of biological, chemical, and physical hazards from raw material
12
production, procurement and handling, to manufacturing, distribution
and consumption of the finished product. Developed by NASA and
Pillsbury Company to prevent astronauts in food poisoning.
In the development of a HACCP plan, five preliminary tasks need to be
accomplished before the application of the HACCP principles to a
specific product and process. The five preliminary tasks are given below:
Preliminary Tasks in the Development of the HACCP Plan
Assemble the HACCP Team
Describe the food and its distribution
Describe the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram
The Seven Principles of HACCP
1. Conduct hazard analysis
2. Determine the critical control points (CCP)
3. Establish critical limits
4. Establish a system to monitor control points of the CCP
5. Establish corrective action to be taken when monitoring
indicates that a particular CCP is not under control
6. Establish procedures for verification to confirm that HACCP
system is working effectively.
7. Establish documentation concerning all procedures and records
appropriate to these principles and their application.
(Read Links: https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccpprinciples-application-guidelines)
13
ACTIVITY 1. MISMATCH
WHAT
HAVE YOU
LEARNED
?
Directions: From the box below, choose your answer
that correspond to the meaning or description of the
statements. Write your answer on the space
provided.
Gastronomy
Danger Zone
Plating
Garnish
Trace
PHF
Combination
Contamination
Presentation
______1. Egg and milk products
_____ 2. Frozen food must be received frozen
_____ 3. Senses
_____ 4. Do not used cracked or chipped
_____ 5. Good working environment
_____ 6. Cleanliness of the crockery
_____ 7. Texture and flavor
_____ 8. Design and size of crockery
_____ 9. Taking a bath
_____ 10. Raw meat to cooked products
Personal Hygiene
Portion Sizes
Teamwork
_____ 11. Less is More
_____ 12. Edible
_____ 13. Umami
_____ 14. 5ᴼC
_____ 15. Stuffing
_____ 16. attractive
_____ 17. Clean teeth
_____ 18. Chicken meat
_____ 19. salt
_____ 20. E.Coli
ACTIVITY 2: FACE THE CASE
Directions: Based on the case presented below, create an investigation
using HACCP plan and its principles.
At least 1,925 people — most of them children — have fallen ill in
the Philippines after eating candies said to be intentionally poisoned,
according to numerous reports. At least 66 people are currently
hospitalized. Scores of children have experienced diarrhea, stomach
cramps, and vomiting after eating the fruit-flavored candies, which were
reportedly sold by vendors outside of schools. Health authorities in the
country are still working to determine whether the poisoning is intentional
or accidental. They say test results won’t be ready until Wednesday to
determine whether the illnesses are caused by a foodborne bacterium
such as E. coli or Salmonella, or something else entirely. The candies were
produced by Wendy’s Delicious Durian Candy. The company owner has
been taken into custody as part of the investigation, and police have
arrested nine vendors who sold the poisoned treats. In some cases, the
candies seem to have been “repackaged” by vendors after being
produced by the company. Authorities are investigating whether or not
14
this repackaging has any connection to the illnesses. According to health
officials, the candies lack any expiration dates or nutritional facts on the
labeling. Numerous foodborne illness outbreaks in the Philippines have
been blamed on poor food safety standards and lack of enforcement.
The illnesses have all occurred in Mindanao, the country’s southern-most
large island. Candies associated with the illnesses came in mango,
durian, and mangosteen flavors.
ANSWER:
15
MASTERY TEST
Directions: Answer the following questions and encircle the
letter that correspond to your answer.
_____ 1. It is when a flavor or ingredient that when mixed into food, it
cannot be identified in the product.
a. Gastronomy b. Trace c. Seasoning
d. Umami
_____ 2. Among the senses, which is the most common to be used in
cooking
a. Sight b. Smell
c. Umami
d. None of these
_____ 3. When can you say that food is an art?
a. If the food is properly prepared
b. If the food uses high quality of ingredients
c. If the food has state of the art plating and garnishing
d. If the food taste delicious
_____ 4. What is the best way to present food in plates?
a. Carefully arrange food on the plate
b. Use cracked plates
c. Has spot after plating
d. All of these except option A
_____ 5. The following are the guidelines for garnishing except;
a. Attractive
b. Edible
c. Expensive
d. Simple
_____ 6. Always wash your hands with
a. soap and water
c. soap and bleach
b. soap and hot water
d. water and detergent
_____ 7. Food handlers who smoke should take advantage of
a. cooking food
b. food storing
c. food preservation
d. smoking programs
_____ 8. Potentially hazardous foods are foods that likely to be
contaminated easily, which among the following is correct.
a. Ice cream, peanut, butter, meat
b. Meat, cream cheese, gravies, fish
c. Fish, shellfish, cooked rice, salads
d. All of these
_____ 9. Which statement is correct?
a. Hot food is to be prepared hot while cold food can be stored
in room temp.
b. Store cold food below 5ºC, while hot food be stored 59ºC
and above
c. TDZ is below 5ºC and below and 60ºC and above to avoid
bacterial growth
16
d. All of these
_____ 10. The seven principles of HACCP are as follows except;
a. Conduct proper investigation
b. Establish critical limits
c. Determine critical control points
d. Conduct hazard analysis
_____ 11. HACCP was introduced by Pillsburry Company and developed
by:
a. PCIC
b. NGO
c. NASA
d. WHO
_____ 12. It means to start in your inner self, what practice in the food
industry is these?
a. CAYGO
b. Sanitation
c. Health
d. Personal
Hygiene
_____ 13. A bacterium carried by most of the population and occur in
nose, skin, and fingernails.
a. Clostridium perfringens
b. Salmonella
c. Staphylococcus
d. Welchii
_____ 14. If the food is contaminated through transfer, it is called,
a. Contamination
b. Cross Contamination
c. mishandling
d. all of these
_____ 15. It is a written summary of the procedures for controlling,
monitoring and documenting critical control points.
a. Hazard
b. HACCP Plan
c. Flow Chart
d. Verification
17
REFERENCES:
Benton D. (2015). Portion size: what we know and what we need to
know. Critical reviews in food science and nutrition, 55(7), 988–1004.
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://guides.lib.berkeley.edu/food/gastronomy
https://kitchen-theory.com/knowledge-base/gastronomy/
https://www.sciencelearn.org.nz/resources/1858-sensing-food
https://www.webstaurantstore.com/article/200/basic-guide-tofood-presentation.html
https://www.britannica.com/topic/garnish
https://healthykitchen101.com/how-to-care-for-your-knives/
https://www.fda.gov/food/hazard-analysis-critical-control-pointhaccp/haccp-principles-application-guidelines
18
SAFETY STANDARDS, KITCHEN AND MENU PLANNING
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread,
and pumpkin pie - Jim Davis
LEARNING OUTCOMES
At the end of the discussion, the
students are expected to:
Subtopics:
1. Occupati
onal
Health
and
Safety
2. Kitchen
Organizat
ions
3. Menu
Planning
•
•
Write organizational
structures in various
kitchen layouts
Create a menu plan
I WONDER!
Directions: Choose from the box the answer that best
describe the meaning given. Write your answer on the
space provided.
Cook
Texture
Executive Chef
Soup Chef
Table d’hote
Color
Commis
Cycle Menu
__________ 1. A French word means according to card.
__________ 2. Alters taste of the food.
__________ 3. Kitchen assistant
__________ 4. Chef potager
__________ 5. Table of the host
__________ 6. Related to eye appeal
__________ 7. A menu used in hospitals
__________ 8. Highest position in the kitchen organization
__________ 9. Chef rotisseur
__________ 10. Performs job like deliveries checking.
A la carte
Roast cook
19
What I need
to Know!
OCCUPATIONAL HEALTH AND
SAFETY
Occupational health and safety are the title given to legislation
which promotes safe work practices in order to reduce the number of
work-related accidents.
HEALTH AND WELFARE
Hospitality industry needs to
ensure health policies and protocols to protect the welfare of the guests.
It is achieved by protecting first the working force. Prevent the spreading
of germs and bacteria by regular cleaning of facilities and equipments.
Staff needs proper health monitoring, regular dietary habits, medical
check-up and training on qualified first aiders.
SAFETY
Electrical and mechanical
equipments are biggest contributory accidents if mishandled.
Appropriate training utilization and proper maintenance can be done.
fire drills and emergency evacuation plans should be established. All
precautionary measures in the workplace must be complied with.
PREVENTING ACCIDENTS
Accidents are common in the
kitchen. It can be minimized by people who are doing it, understanding
the task, using common sense and not fooling around.
Common Injuries in the kitchen:
1. Cuts – improper holding of knife,
slip, placed on sinks and counter
tops and incorrect use of knife.
2. Burns – it is very common in the
kitchen specially from direct flame,
incorrect use of equipments, boiling
Source: shorturl.at/rFNTV
water and the like.
3. Falling and Slipping – water or
fat on the floor are common
sources. Use good non slip
shoes or work boots.
4. Fires – neglect, ignorance or a
lazy attitude are common
reasons for fire. Common
Source: shorturl.at/jloAR
source of fires are fats, gas
20
ovens, ignition, and electrical wirings. Fire extinguisher should be in
place.
5. Electrical Shocks – electrical faulty needs to be checked and
maintained properly.
6. Chemicals – correct protective clothing, proper storage of
chemicals and the like are measures to safety.
7. Lifting – ensure to lift correctly with knees bent and keep back
straight.
8. Noise – noises from machinery, usual clanging of pots from the
scullery and exhaust fans.
9. Diseases – kitchen are ideal breeding grounds for bacteria and
pests.
KITCHEN ORGANIZATION
Kitchen is one of the major departments of the organization who is
responsible for the preparation, cooking and presentation of the meals.
Kitchen organization differs in almost every establishments. Before, large
staffs called brigades. They were organized into sections:
1. Chef de partie or cook in charge of each section
2. Sauce cook (chef saucier)
3. Roast cook (chef rotisseur)
4. Fish cook (chef poissonnier)
5. Vegetable cook (chef entremetier)
6. Soup cook (chef potager)
7. Larder cook (chef garde-manger)
8. Sweets cook (chef pâtissier)
9. Relief cook (chef tournant)
10. Assistants are commis and apprentices
Organization of kitchen is divided into Seven Levels of experience,
expertise and level of responsibility:
• Assistant Cook or kitchen attendant
• Apprentice or trainee cook
• Commercial cook
• Cook
• Advanced or senior cook
• Supervisory cook or chef
• Executive chef
Non cooking task of a cook comprises:
• Checking deliveries
• Developing recipes
• Stock and control kitchen stores
• Planning menus
21
•
•
•
•
•
•
•
Supervisory work areas
Purchasing commodities
Communicating with diners
Preparing, cooking and presenting food
Supervising kitchen staff
Giving on-the-job-training
Cleaning work areas
THE KITCHEN
Good kitchen organization
produces right amount of food required to the number of customers. It is
important to sustain the standards of the products coming out and be
able to have repeat patronage. The factors to be considered are:
• Type of menu – table d’hote (fixed), a ala carte
• Type of kitchen – production, finishing, bulk cooking
• Level of equipment – type, capacity, position/layout
• Number and level of skills of the staff
• Number of customers to be served
• Types and level of commodities used.
Properly planned kitchen layout with adequate equipments and
utensils greatly facilitates the organization of production.
MENU PLANNING
Menu is a marketing tool that must match the needs and
expectations of the guest and in harmony with the image of the
establishment.
A LA CARTE
The meaning of a la carte
comes down to us through French. In the 19th century, English speakers
adopted the phrase to refer to a certain type of menu item and it stuck.
Another word for a la carte is according to the menu or by the menu.
When a dish at a restaurant is offered a la carte, it means the dish is
ordered individually. It is not a part of a larger meal or a course of dishes.
TABLE D’ HOTE
This French phrase means
table of the host. Menus list is limited choice of dishes at an all-inclusive
price for the meal.
FUNCTION MENUS
This menu is specially written for
a particular occasion and are offered at a fixed price. The number of
courses is related to cost and the time guest allow for the meal.
CYCLE MENU
22
This are used in hospitals and
institutions where the same people stay for a longer period. The purpose
of this menu is to offer a good variety of meals without a frequent
repetition of dishes and to avoid serving the same meals at the same
time.
WRITING MENUS
Menus a list of the dishes that
may be ordered (as in a restaurant) or that are to be served (as at a
banquet). The cook’s main
contribution in menu writing is
deep
knowledge
and
understanding of food and
cookery and through experience,
reading and thinking about
various factors which contribute
to a balance menu.
Factors to be considered in
Writing Menu
1. Color – related to the total
appeal of the food
2. Flavor – basic requirement
to a great food associated
to smell and aroma
3. Texture – it alters taste
Source: shorturl.at/hiD45
4. Cooking and Preparation
Method – consider cooking process and how food is prepared
5. Variety of Foods – suitable combinations of colors and ingredients
6. Guest needs – willingness to pay, occasion and other services
7. Time – time tells all. Everything should be in accordance to plan.
8. Ability of Staff – skills and expertise of the cooks, and service staffs.
9. Availability of Facilities – facilities are efficiently working and is
available and suitable to its uses.
23
WHAT
HAVE YOU
LEARNED
?
ACTIVITY1: LEVEL UP
Directions: Research and draw an organizational
structure of the kitchen personnel of your choice and
identify/specify their job responsibilities based on your
own perspective.
Answer:
24
ACTIVITY 2: GIVE MY ORDER
Directions: Write at least 1 set menu item per kinds of
menu. Use the set menu to write a menu proposal for
a specific event.
Name of Guest:
Theme:
Date:
Type:
25
MASTERY TEST
I. Identification
Direction: Answer the following questions. Write your answer
on the space provided.
__________ 1. A kind of menu set in hospitals and institutions where the
same people stay for a longer period.
__________ 2. Important precautionary measure in the workplace.
__________ 3. An organization which is responsible for the preparation,
cooking and presentation of the meals.
__________ 4. A type of menu which is ordered and priced individually.
__________ 5. Chef potager
__________ 6. An accident in the kitchen which source is fats.
__________ 7. A menu that is written specially for special occasions and
events.
__________ 8. An accident that is improperly holding/placing knives.
__________ 9. Highest rank in the kitchen organization.
__________ 10. It alters taste.
II. Enumeration and Definition
Directions: Enumerate the following terms and define according to your
own understanding as experienced.
1. Common Kitchen Injuries
2. Personnel in the Kitchen
26
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://home.binwise.com/blog/a-la-carte-menu
27
FOOD NUTRITION AND PREPARATION
Cooking is like love. It should be entered into with abandon or not at all Harriet Van Horne
LEARNING OUTCOMES
Subtopics:
•
Nutrition
•
Cost Control
•
Methods of
Cookery
•
At the end of the discussion, the students
are expected to:
•
•
Food
Preparation
and Mise en
place
Create a recipe items and
perform cost control
analysis/costing process and
Demonstrate basic food
preparation and Mise en Place.
I WONDER!
Directions: Identify the following terms. Write your
answers on the space provided.
__________ 1. Acquisition of goods and services on behalf of the buying
entity.
__________ 2. Person/s that do not include meat and animal products to
their meals.
__________ 3. Method of cooking that uses dry heat.
__________ 4. Preparing/putting everything into place.
__________ 5. calculating the priced to be charged for the various dishes
and beverages.
__________ 6. Method of cooking that works by boiling water which
vaporizes into steam.
__________ 7. Appraisal process and actions taken to keep cost within
tolerable limits.
__________ 8. Heat requires one surface one surface to be in contact with
another.
_________ 9. Liquid’s temperature reaches 212 degrees.
28
What I need
to Know!
_________ 10. The way of roasting
an animal, such as a pig, over a
fire.
Fat gives things flavor. – Julia Child
NUTRITION
Food and nutrition are the way that we get fuel, providing energy for
our bodies. We need to replace nutrients in our bodies with a new supply
every day. Water is an important component of nutrition. Fats, proteins,
and carbohydrates are all required. Maintaining key vitamins and
minerals are also important to maintaining good health.
GUIDELINES OF GOOD NUTRITION
1. Enjoy a wide variety of nutritious foods.
2. Eat plenty of breads
and cereals
(preferably
wholegrain),
vegetables (including
legumes) and fruits
3. Eat a diet low in fat,
and in particular, low in
saturated fats.
4. Maintain a healthy
body weight by
balancing physical
activity and food
intake.
Source: shorturl.at/vLSW8
5. If you drink alcohol, limit your intake.
6. Eat only a moderate amount of sugars and foods containing
added sugars
7. Choose low-salt foods and use salt sparingly.
8. Encourage and support breastfeeding.
VEGETARIAN CUISINE
Vegetarian cuisine refers to
food that meets vegetarian standards by not including meat and
animal tissue products. For lacto-ovo vegetarianism, eggs and dairy
products such as milk and cheese are permitted. For lacto
vegetarianism, the earliest known type of vegetarianism, dairy
products such as milk and cheese are permitted. The strictest forms of
29
vegetarianism are veganism and fruitarianism, which exclude all
animal products, including dairy products as well as honey, and even
some refined sugars if filtered and whitened with bone char. Vegans
may also use analogues for eggs and dairy products .
COST CONTROL IN THE COMMERCIAL KITCHEN
Please click the
URL for you to
read a cost
control study:
shorturl.at/cnpG
M
Cost control can be defined as the appraisal process and
actions taken to keep cost within tolerable limits as prescribed by
management. These limits can differ from one operation to the next.
Standard from the basis upon which determinations are made that
cost has gone out of control. Actions can then be taken to remedy
the situation in future. An important part of the management task in a
Hotel Industry is to ensure that operations, department, process and
cost are under control and that its constituent parts are working
efficiently towards agreed objectives.
CONTROLLABLE COST
Cost can de divided into
those that can be controlled by the kitchen staff, and those which are
uncontrollable. Controllable costs are costs that can be influenced or
regulated by the manager or head responsible for it. Uncontrollable Costs
are those that are not under the control of a specified manager. These
cannot be influenced by decisions or actions of the manager. These costs
are imposed by the top management or allocated to several
departments.
OPERATIONAL COST CONTROL
More readings
at :
https://www.accoun
tingtools.com/article
s/what-ispurchasing.html
More readings
at : Dodgshun,
Graham &
Peters, Michel,
(2008). Cookery
for the
hospitality
industry
1. Purchasing - Purchasing is the organized acquisition of goods
and services on behalf of the buying entity. Purchasing activities
are needed to ensure that needed items are obtained in a
timely manner and at a reasonable cost.
2. Ordering Supplies – All request for supplies should be written in
an order book with one copy of the supplier. This should be
completed even if the order is given over the telephone.
3. Receiving and Storage - The physical inventory counting process
is highly dependent on a stationary inventory. This means that
there can be no movement of inventory into or out of the
warehouse area during the counting process, nor can there be
a movement of any related paperwork.
More
readings at:
https://www.accountingtools.com/articles/how-do-i-ensure-aproper-inventory-cutoff.html?rq=receiving%20and%20storage
30
More readings
at:
shorturl.at/ehB
QS
More readings
at:
shorturl.at/jpx
BT
4. Stock Control - Stock control is the practice of balancing the
need to maintain inventory levels against its cost. The ideal
outcome of stock control is a minimal investment in inventory,
while still being able to fulfill customer orders in a timely manner.
Counterbalancing these two goals can be something of an art
form.
5. Standard Recipes – it identifies the ingredients required to make
a dish, the method of preparation, and the style of presentation.
6. Requisitions - A requisition is a written request made by an
employee for an organization's purchasing department to buy
goods or services. This request specifies the exact item and
quantity to be obtained, so that the purchasing staff can more
efficiently source what is needed.
7. Production Planning – it begins with accurate planning for
quantities to be prepared and cooked, and this depends on
good records.
8. Production control – is a task of predicting, planning and
scheduling work, taking into account manpower, materials
availability and other capacity restrictions, and cost so as to
achieve proper quality and quantity at the time it is needed
and then following up the schedule to see that the plan is
carried out.
9. Food Checking system - the kitchen relies on some form of food
checking system to make sure all meals produced are
accounted for.
PRICING THE MENU
Costing of dishes on a menu
involves calculating the food cost using the standard recipe. Pricing the
menu involves calculating the priced to be charged for the various dishes
and beverages.
1. Payroll and Overheads – each month the total amount paid in
wages, including pay-as-you-go (PAYG) tax deductions and fringe
benefits tax, should be calculated.
2. Food Costs – to calculate food cost as a percentage of sales on
daily basis by totaling the value of food and liquor requisitions to
the kitchen and expressing this as a percentage of food as follows:
Total Cost of Requisition x
Total Food Sales
100
1
= Food Cost Percentage
31
3. Precost Control – more accurate and relevant control is possible. It
depends on the properly costed standard recipes and careful
estimates of the numbers of each item on the menu.
METHODS OF COOKERY
Cooking involves application of heat to foods. The basic objective
of cooking is to tenderize food so that it will be easier to digest. It also
provides the creation of flavors, taste, color and texture.
Three ways on how food absorb heat
1. Convection – convected heat is
the sort of heat used in an oven or
steamer when air or steam is
heated
and
the
heat
is
transferred to the item being
cooked.
2. Conduction – heat requires one
surface one surface to be in
contact with another.
3. Radiation – food is heated by
radiation when it is cooked on a
barbecue grill, placed under a
salamander or toasted.
Dry Cooking
1. Baking - process of cooking by dry heat,
especially
in some kind
Source:
shorturl.at/pwxL8
of oven. It is probably the oldest cooking method.
More readings
2. Deep Frying - s a dry-heat cooking method, utilizing fat or oil to
at :
cook pieces of food. The process works by completely
https://www.bri
submerging food in hot liquid.
tannica.com/to
pic/baking
3. Grilling - is a form of cooking that involves dry heat applied to
More readings
the surface of food, commonly from above, below or from the
at :
side. Grilling usually involves a significant amount of direct,
https://www.je
radiant heat, and tends to be used for cooking meat and
ssicagavin.com
vegetables quickly.
/deep-frying/
4. Poeleing - a covered pot is employed and aromatic vegetables
with butter are added. It is also called casserole braising. The
word is French, as the technique originated in France, and as a
culinary word means pot-roasting.
32
5. Roasting - is a cooking method that uses dry heat where hot air
covers the food, cooking it evenly on all sides with temperatures
of at least 150 °C from an open flame, oven, or other heat
source.
6. Spit roast - The way of roasting an animal, such as a pig, over a
fire. To do so the cook sticks a wooden/metal rod through the
animal and sets it on two sticks on the other sides so the animal is
over the fire.
7. Shallow frying - is an oil-based cooking technique. It is typically
used to prepare portion-sized cuts of meat and fish, and patties
such as fritters. Shallow frying can also be used to cook
vegetables.
Wet Cooking
1. Boiling - is a moist-heat cooking method that happens when the
liquid’s temperature reaches 212 degrees. Food is completely
submerged in water for even heat distribution.
2. Blanching - is a cooking process in which a food, usually a
vegetable or fruit, is scalded in boiling water, removed after a
brief, timed interval, and finally plunged into iced water or
placed under cold running water to halt the cooking process.
Blanching foods helps reduce quality loss over time.
3. Simmering - refers to cooking food in liquid, or even just cooking
the liquid itself, at a temperature just below the boiling point.
4. Braising - comes from the French verb braiser. It is a technique
that uses both dry heat cooking and moist heat cooking. First,
the food is usually seared at a high temperature to brown it and
give it a nice crust, then a small amount of liquid is added and
the temperature is turned down low, to cook for a longer
amount of time.
5. Stewing - is a combination of solid food ingredients that have
been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of
vegetables and may include meat, especially tougher meats
suitable for slow-cooking, such as beef.
6. Poaching - is a culinary technique that involves cooking
something in liquid with a temperature ranging from 140 F to 180
F.
7. Steaming - is a moist-heat method of cooking that works by
boiling water which vaporizes into steam; it is the steam that
carries heat to the food, cooking it.
33
Microwave Cooking
Microwaving is cooking food in a microwave oven. It is often
quicker and more convenient than equivalent methods such as boiling or
baking. ... Always use a container labelled "microwave safe" to avoid
toxins in foods. Similarly, metal decorations on the dishes can damage the
dishes and denature the food.
FOOD PREPARATION AND MISE EN PLACE
MISE EN PLACE means far
more than simply assembling all
the ingredients, pots and pans,
plates, and serving pieces
needed for a particular period.
Mise en place is also a state of
mind. Someone who has truly
grasped the concept is able to
Source: shorturl.at/aFJOU
keep many tasks in mind
simultaneously, weighing and assigning each its proper value and priority.
This assures that the chef has anticipated and prepared for every
situation that could logically occur during a service period.”
Mise en place (MEEZ ahn plahs) is a French term to put into place
for having all your ingredients measured, cut, peeled, sliced, grated, etc.
before you start cooking. Pans are prepared. Mixing bowls, tools and
equipment set out. It is a technique that chef use to assemble meals so
quickly and effortlessly.
34
ACTIVITY1: RECIPE AND PRICE
WHAT
HAVE YOU
LEARNED
?
Directions: Make a food costing and pricing of the
following recipes:
1. Roasted pig (30kgs)
Particulars
Quantity
Unit Cost
Total Cost
2. Lumpia Shanghai
Particulars
Quantity
Unit Cost
Total Cost
3. Pancit Guisado
Particulars
Quantity
Unit Cost
Total Cost
35
ACTIVITY 2: DRAW MY FOOD
Directions: Draw a food pyramid of the following:
Vegetarian, Lactose intolerant people and
kids/children.
36
MASTERY TEST
Directions: Select from type B the meaning of the
following from type A. write your answer on the space
provided.
Type A
Type B
1. An Immersion of food in hot oil
2. The heat source maybe above or below
the food
3. Cooking of meat on hot open fire
4. tossed food over and over in a frying
pan
5.heating small amount of oil over a
medium to high heat
6. Includes sautéing, sweating and stir
frying
7. Immersion of food in a 100ºC water
8. A water temperature of 95-99ºC
9. Slow cooking in an oven in a covered
container just large enough to hold
items being cooked.
10. Liquid cooking with a temperature of 8793ºC
11. Simmering of food in a small amount of
liquid
12. A professional cook is called upon to
prepare a roast in an open fire
13. A method usually confined to poultry and
game which if not cooked this way, it
tends to be dry.
14. A cooking in which heat is controlled by
thermostat
15. Subject food to the action of boiling
water.
Boiling
Mix
Stir Fry
A la carte
Poeleing
Stewing
Creaming
Frying
Deep Fat Frying
Poaching
Deep frying
Roux
Sauté
Dice
Blanching
Kneading
Mirepoix
Oven
Braising
Steaming
Simmering
Grilling
Barbecue
Roasting
Shallow frying
Spit Roast
Toasting
37
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
shorturl.at/jkrP1
https://www.definitions.net/definition/vegetarian+food
https://iproject.com.ng/public-administration/the-significance-of-costcontrol-in-hotelindustry/index.html#:~:text=Cost%20control%20can%20be%20defin
ed,actions%20taken%20to%20keep%20cost%20.&text=An%20import
ant%20part%20of%20the,working%20efficiently%20towards%20agre
ed%20objectives.
https://www.accountingverse.com/managerial-accounting/costconcepts/controllable-and-uncontrollable.html
https://www.jessicagavin.com/
38
APPETIZERS
First, we eat, then we do everything else.
M.F.K. Fisher
LEARNING OUTCOMES
Subtopics:
Methods of
preparing appetizers
•
Storing principles
• Preparation of the
following:
Canapes
•
Hors d’ oeuvres
Fruit and
appetizers
At the end of the discussion, the students
are expected to:
•
•
•
Trace the origins of appetizers
and the method or preparation;
Create different kinds of
appetizers and
Demonstrate actual preparation
of appetizers.
I WONDER!
Directions: Identify the following terms. Write your answer on the space
provided.
__________ 1. Finger foods usually served prior to a meal.
__________ 2. A bite sized or two bite sized finger food consisting of three
parts.
__________ 3. Consist of several bite size pieces of fish, shellfish, drinks and
fruits served with tangy flavored sauce.
__________ 4. They are pickled item and raw, crisp vegetables such as
julienne carrots or celery sticks.
__________ 5. French word means a starter.
__________ 6. they are small portions and they are usually display the
characteristics found in most salad.
__________ 7. Roe of sturgeon fish served with its own accompaniments.
__________ 8. Tomato served with salt and Worcestershire sauce.
__________ 9. Oysters served with its own accompaniments.
__________ 10. Is the final step in making the canapes.
39
A party without cake is just a
meeting. – Julia Child
What I need
to Know!
APPETIZERS
An hors d’oeuvre is
a French word means a
starter is a small dish
served before a meal, in
European cuisine. Some
hors
d'oeuvres
are
served cold, others hot.
Hors d'oeuvres may be
served at the dinner
Source: shorturl.at/oIJPR
table as a part of the
meal, or they may be served before seating, such as at a reception or
cocktail party. Formerly, hors d'oeuvres were also served between
courses.
Though any food served before the main course is technically an
hors d'oeuvre, the phrase is generally limited to individual items, such as
cheese or fruit. A glazed fig topped with mascarpone and wrapped with
prosciutto is an hors d'oeuvre, and plain figs served on a platter may also
be served as hors d'oeuvres.
Appetizers are finger foods usually served prior to a meal, or in
between mealtimes, and are also called hors d’oeuvres, antipasti, or
starters, and may range from the very simple to the very complex,
depending on the occasion and the time devoted to making them.
They’re a common accompaniment to aperitifs, cocktails served prior to
a meal.
Characteristics of Appetizers:
Appetizers should be big on flavor, small on size and price.
CLASSIFICATION OF APPETIZERS:
1.COCKTAILS–consist of several bite size pieces of fish, shellfish,
drinks and fruits served with tangy flavored sauce. They must be fresh in
appearance and arranged attractively to have an eye appeal. Various
cocktails are-Juices of orange, pineapple, grapefruit or tomato served
with cold salad dressings.
40
2. HORS D’ OEUVRES-are small
portions of highly seasoned foods
formerly used to precede a meal served
either hot or cold. Simplicity should be
the main criteria for making the hors d
oeuvres. Although most hors d oeuvres
are served cold, there are also hot ones.
3.CANAPE– a bite sized or two bite
sized finger food consisting of three
parts: a base, a spread or topping and Source: shorturl.at/grtwB
garnish or garniture. They are savory tit bits of food. They could be served
hot or cold. The items should be dainty, petite, fresh, having an eye
appeal and color contrasts. There are no set recipes for the making
canapes
4. RELISHES/CRUDITES– they are pickled item and raw, crisp
vegetables such as julienne carrots or celery sticks. relishes are generally
placed before the guest in a slightly, deep, boat shape dish.
5.
PETITE SALAD– they are small portions and they are usually
display the characteristics found in most salad.
6.
SOUPS AND CONSOMMES– are include in the appetizer
category because they are served in this course more than ever before.
7. CHIPS AND DIPS– savory dips are popular accompaniments to
potato chips, crackers, and raw vegetables. proper consistency is
important for many dips you prepare. it must not be so thick that it cannot
be scooped up without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.
Some of the classical appetizers are the following:
Caviare: The roe of sturgeon fish served with its own
accompaniments.
Escargots: Snails served with toasted white bread and garlic butter.
Shellfish cocktail: Prawns on a bed of shredded lettuce and coated
in mayonnaise.
Huitres: Oysters served with its own accompaniments.
Smoked salmon: Smoked fish served along with brown bread and
lemon segments.
41
Jus de tomate: Tomato served with salt and Worcestershire sauce.
STORING PRACTICES
Store homemade appetizers and snacks properly, before and after
Salsa, guacamole, hummus or other dips or spreads can be stored in the
fridge overnight without losing flavor and without oxidizing if you vacuum
seal them properly. Homemade toast or potato chips can be stored in
our Home Base days before your first guests arrive and still taste oven-fresh
when you serve them. Good storage containers can help spread out
preparations over several days, which will help to reduce the stress
associated with organizing dinners or parties.
FACTORS TO BE CONSIDERED IN PLANNING APPETIZERS
The types of appetizers to be prepared should be governed by the
occasion, time and place, and decorations or theme.
PREPARING AND SERVING COCKTAILS
The most commonly served cocktails are made of fruits,
vegetables, or seafood. Any combination of fruits or vegetables that
provides contrast in color, flavor, and texture may be used. It is desirable
to have the flavor more tart than sweet. If sweet juices are used, lemon
juice or some other appropriate pungent ingredient should be added.
Bland vegetables should be marinated in a tart dressing. Seafood is
usually served with a sauce made of some type of salad dressing or chili
sauce base seasoned with horseradish, chili powder, or other seasoning.
Cocktails, when used as appetizers, should be thoroughly chilled and
served at the table before the main meal.
PREPARING CANAPES
A few of the foods and methods of preparing both hot and cold
canapes are given below. For good appearance, canapes must be
handled carefully during preparation.
a. Cold canapes. Some suggestions for preparing cold canapes
are as follows:
(1) Canapes should be prepared as near serving time as possible.
Sharp cutting utensils must be used to assure even shapes. If ingredients
are prepared ahead of time, they should be placed in the refrigerator
until it is time to assemble them.
42
(2) The base (bread cutouts, crackers, or biscuits) should be as near
bite-size as possible. Most kinds of bread can be used, but the slices
should be one-fourth inch thick and the crusts should be removed.
(3) Various flavored canape butters can be prepared by beating
different ingredients into creamed butter. An example of ingredients that
are used include grated cheese, chili sauce, finely minced chives and
other kind of canape to be made.
(4) Some of the more common canape spreads are made of meat,
fish, cheese, or fruit.
(5) "Fillings" for canapes need not be made into spreads.
(6) Assembling the canapes should be done on the principle of
assembly line operation, but it is best to work on only one kind of canape
at a time.
(7) Garnishing is the final step in making the canapes. Garnishes
should be dainty, colorful, and in harmony with the spread or "filling."
Hot Canapes
Some suggestions for preparing hot canapes are given below.
(1) Hot canapes are prepared from the same basic ingredients as
cold canapes, but they are more expensive and require more time to
prepare. Perfect timing is essential.
(2) Some examples of hot canapes are angels on horseback ((a)
below); broiled stuffed mushrooms; creamed oyster; and broiled lobster,
crab, or tuna canapes. Many of these hot canapes are prepared from
cooked items placed on rounds of buttered toast and heated under a
broiler or baked in an oven.
PREPARING HORS D'OEUVRES
Hors d'oeuvres may be served hot or cold, but they should always
be fresh, small, and dainty. Basically, they are made from the same food
items that are used for canapes, but they are not served on a base; they
can be eaten with whatever breads or crackers that are offered. Some
suggestions for preparing both cold and hot hors d'oeuvres are given
below.
43
a. Cold hors d'oeuvres. Some examples of cold hors d'oeuvres are
ham rolls ((1) below), fish balls, deviled shrimp, cheese carrots, skewered
tidbits ((2) below), deviled eggs, and stuffed celery sticks.
(1) Ham rolls are made by spreading thin slices of boiled ham with a
mixture of cream cheese, salt, and pepper; placing stuffed olives or a
strip of dill pickle on each slice; rolling the slices and chilling them for 1 or 2
hours; and then cutting the rolls into 1/2-inch pieces and securing each
piece with a toothpick.
(2) Some ideas for skewered tidbits are small cocktail onions with
pieces of cocktail sausages and gherkins; squares of cheese with pickle
slices and stuffed olives or small cocktail onions; lightly flavored shrimp
and pieces of celery; cream cheese balls sprinkled with paprika or mixed
with chopped olives and pieces of anchovy; pieces of ham and watermelon pickle.
b. Hot hors d'oeuvres. Hot hors d'oeuvres are usually broiled, baked,
or fried in deep fat and served fresh from the broiler, oven, fryer, or a
chafing dish. Some examples of hot hors d'oeuvres are tiny meat balls,
tiny broiled sausages, marinated broiled shrimp, fried shrimp balls, broiled
stuffed mushrooms, fish balls ((1) below), baked franks and bacon ((2)
below), and tidbits broiled in bacon or ham ((3) below).
SERVING CANAPES AND HORS D'OEUVRES
Cold canapes or hors d'oeuvres, or both, are usually served as
appetizers at cocktail parties and at buffet parties. At cocktail parties’
cold canapes are usually passed, but at buffets they may be placed on
the buffet table with hors d'oeuvres. Hot canapes or hors d'oeuvres are
usually served at elaborate functions where, as a rule, a meal is not
served. Some suggestions for serving canapes and hors d'oeuvres are
given below.
a. Hors d'oeuvres and canapes may be served together in a
special, dish divided into
compartments or on a
large platter or tray.
Those of the same type
should
be
placed
together to avoid a
spotty appearance. The
items should not be
Source: shorturl.at/flqHO
44
heaped or crowded on the serving trays.
b. Trays should be arranged so that the darker colored items are on
the outside. Also, colors should harmonize and shapes should be
balanced to give a pleasing effect.
c. Cold items should be served right out of the refrigerator or on
platters set on cracked ice.
d. Cheeses should be served at a certain temperature.
e. If hors d'oeuvres or canapes are meant to be hot, they should be
served fresh from the oven, broiler, or frier; or if they are the type that will
hold, they may be served from a chafing dish.
f. Trays should be taken to the kitchen and replenished when they
are about two-thirds depleted.
More
at:
readings
https://www.johnnyskit
chen.us/preparationserving/section-iappetizers.html
45
ACTIVITY1: SHOW ME A PICTURE
WHAT
HAVE YOU
LEARNED
?
Direction: Show pictures of a variety of appetizers and
hors d’oeuvres and discuss their origins.
46
ACTIVITY 2: MAKE ME A MENU
Direction: Choose at least 4 classifications of appetizers
and create your own recipe. Follow the correct format in writing a menu.
47
MASTERY TEST
I. Directions: Identify the following terms. Write your answer
on the space provided.
__________ 1. Finger foods usually served prior to a meal.
__________ 2. A bite sized or two bite sized finger food consisting of
three parts.
__________ 3. Consist of several bite size pieces of fish, shellfish, drinks
and fruits served with tangy flavored sauce.
__________ 4. They are pickled item and raw, crisp vegetables such
as julienne carrots or celery sticks.
__________ 5. French word means a starter.
__________ 6. they are small portions and they are usually display
the characteristics found in most salad.
__________ 7. Roe of sturgeon fish served with its own
accompaniments.
__________ 8. Tomato served with salt and Worcestershire sauce.
__________ 9. Oysters served with its own accompaniments.
__________ 10. Is the final step in making the canapes.
II. Directions: Answer the following essay question.
1. Distinguish between the various international appetizers and
their service customs.
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Laboratory Exercises:
Prepare 1 recipe of each of the following:
1. Appetizers
48
(See you in the laboratory room on a scheduled basis. Announcement will
be done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://hmhub.me/appetizers-its-classification/
https://www.vacuvita.com/all-blogs/storing/store-homemade-appetizers-the-rightway/#:~:text=Store%20homemade%20appetizers%20and%20snacks,you%20va
cuum%20seal%20them%20properly.
https://www.johnnyskitchen.us/preparation-serving/section-i-appetizers.html
49
SALADS AND SANDWICHES
“A recipe has no soul. You as the cook must bring soul to the recipe.”
– Thomas Keller
LEARNING OUTCOMES
Subtopics:
1.
Salad and Dressing
Preparation
•
Classification of
Salads
•
Kinds of salad
dressings and ingredients
2.
Sandwiches
•
Classification of
Sandwiches
•
Preparing different
kinds of sandwiches
At the end of the discussion, the
students are expected to:
•
•
•
Create recipes of salads and
sandwiches.
Trace and analyze different
kinds of salads and sandwiches
Demonstrate the methods of
making salads and
sandwiches.
I WONDER!
Directions: Identify the answer of the following
definitions. Write your answer on the space
provided.
__________ 1. A dish of raw leafy green vegetables.
__________ 2. Sauce for salads, typically one consisting of oil and vinegar
__________ 3. Referred to as the mother sauces.
___________ 4. A food typically consisting of vegetables, sliced cheese or
meat, placed on or between slices of bread.
__________ 5. Salads are made of fruit.
__________ 6. combination of different fillings can be found.
__________ 7. Assembled in thick sauces like mayonnaise.
__________ 8. Thick tomato-based sauce.
__________ 9. A soybean and wheat protein extract combined with water
and salt.
__________ 10. Oil and vinegar seasoned with Romano cheese and garlic,
often with the added distinctive flavoring of anchovy.
50
What I need
to Know!
People who love to eat are always
the best people. – Julia Child
SALADS AND DRESSINGS
A salad is a dish of raw leafy green vegetables, often tossed with
pieces of other raw or cooked vegetables, fruit, cheese, or other
ingredients and served with a dressing. It is a dish consisting of a mixture of
small pieces of food, usually vegetables or fruit. However, different
varieties of salad may contain virtually any type of ready-to-eat food.
TYPES OF SALADS
A salad can be a composed salad (with the ingredients specifically
arranged on the serving dish) or a tossed salad (with the ingredients
placed in a bowl and mixed).
1. Green salad - A green salad or garden salad is most often
composed of leafy vegetables such as lettuce varieties, spinach, or
rocket (arugula). If non-greens make up a large portion of the
salad it may instead be called a vegetable salad.
2. Wedge salad - A wedge salad is a specific type of green salad
made from a head of lettuce (often iceberg), halved or quartered,
with other ingredients on top.
3. Fruit salads - Fruit salads are made of fruit (in the culinary sense),
which may be fresh or canned. Examples include fruit cocktail.[14]
4. Rice and pasta salads - Rice and pasta may be used as the key
ingredient to making a salad. Pasta salads are more common.
Some examples of rice salads come from Thai cuisine, like Nasi
ulam.
5. Bound salads - Bound salads are assembled with thick sauces such
as mayonnaise. One portion of a bound salad will hold its shape
when placed on a plate with a scoop. Examples of bound salad
include tuna salad, chicken salad, egg salad, coleslaw, and potato
salad.
51
6. Dinner salads - Main course salads (known as dinner salads or as
entrée salads in the United States) may contain small pieces of
poultry, seafood, or steak. Caesar salad, Chef salad, Cobb salad,
Chinese chicken salad and Michigan salad are dinner salads.
7. Dessert salads - Dessert salads rarely include leafy greens and are
often sweet. Common variants are made with gelatin or whipped
cream; e.g. jello salad, pistachio salad, and ambrosia.
DRESSING - a sauce for salads, typically one consisting of oil and vinegar
mixed together with herbs or other flavorings.
KINDS OF DRESSING
1. Mayonnaise - A smooth, creamy, semisolid emulsified dressing consisting of
vegetable oil (65%) and eggs, acidified
with vinegar or lemon juice and
delicately spiced. No other emulsifiers are
allowed in this product.
Source: The New Professional Chef (5th Edition) by The
Culinary Institute of America
2. Blue Cheese/Roquefort - Blue and/or Roquefort cheese is added in
crumbles, chunks or granulated form to a creamy base.
3. Buttermilk - A creamy, mildly seasoned salad dressing with a
buttermilk base. It has a smooth, thick consistency and is often the
basis for “house salad dressings”. Many varieties are available, such
as bacon, chive, onion, etc. Occasionally sour cream is added.
4. Caesar - Oil and vinegar seasoned with
Romano cheese and garlic, often with
the added distinctive flavoring of
anchovy.
Source: The New Professional Chef (5th Edition) by The
5. Cole slaw - Sweeteners and mild spices
give this creamy, pourable salad dressing a “sweet/tart” taste. This
salad dressing absorbs excess moisture from slaw without thinning.
Culinary Institute of America
6. French - Tangy, zesty and spicy, flavored by tomato and/or paprika
products added to oil (35% minimum) and vinegar.
7. Green Goddess - A thick, creamy pourable salad dressing flavored
with anchovy and herbs such as
tarragon, garlic and chives.
52
8. Italian - Red pepper, garlic and other optional ingredients usually
associated with Italian dishes (such as oregano, Parmesan cheese,
etc.) are added to vinegar and oil, resulting in a zesty, tangy flavor
with an easily pourable consistency.
Source:
The New Professional Chef (5th Edition) by The
Culinary Institute of America
9. Oil and Vinegar - Contains the “natural” flavors of vegetable oil
and a mellow vinegar. Subtly seasoned with herbs.
10. Red Wine Vinegar and Oil - Has the full-bodied flavor of red wine
vinegar combined with oil and herb seasonings.
11. Russian - Thick, but pourable consistency derived from a
combination of vinegar, oil, and tomato with optional flavorings
such as honey, steak sauce or chili sauce, for a heavy, sweettasting salad dressing.
12. Thousand Island - Pickle relish and other optional flavorings such as
pimiento, paprika, chopped egg, onion, garlic, tomato products or
chili sauce are added to a creamy base.
13. Reduced Calorie Dressing - Come in many of the flavors and types
listed above but contain at least one third less calories than their
unaltered counterparts.
14. Dry Mixes - Also come in many flavors and are prepared by mixing
with vegetable oil, mayonnaise, sour cream, buttermilk or other
base ingredients, as the package directs.
15. Mustards - The name “mustard” is derived from a Latin word “must”
which was an unfermented grape wine made potent and fiery with
the addition of ground mustard seed.
KINDS OF SAUCES
1. Barbecue Sauce - A thick tomato-based sauce containing a
variety of spices and flavorings. Can be “hot”, smoky or sweet.
2. Ketchup - Catsup, ketchup, or catchup is a thick tomato-based
sauce with the addition of salt, sugar, vinegar and spices.
3. Cocktail Sauce - A sauce similar to ketchup. Less sweetener is used
and more pepper spices are added in the form of fresh red
peppers, crushed and ground sweet peppers, paprika or cayenne.
53
4. Horse Raddish Sauce - The basic formula is ground and/or
disintegrated horseradish root mixed with distilled vinegar to
stabilize the “heat”.
5. Hot Sauce - A mixture of hot pepper, vinegar and salt – “eye
watering” hot.
6. Picante Sauce and Salsa - A group of traditionally spicy sauces that
may consist of tomatoes, peppers, onions, salt, sugar, garlic and
herbs and spices such as oregano, cilantro and basil.
7. Taco Sauce - An easily pourable tomato sauce flavored by hot red
chili peppers, green pepper, onion, vinegar, salt, and garlic.
8. Steak Sauce - A thick, slightly sweet-tasting tomato sauce, or often
with the distinctive flavor of fruit such as raisin and/or orange, plus
herbs and such spices as garlic and onions.
9. Soy Sauce - A soybean and wheat protein extract combined with
water and salt. May be processed by fermentation or chemical
hydrolysis.
10. Worcestershire - A thin, spicy dark brown sauce which may include
cider vinegar, malt vinegar, anchovies, onions, soy sauce, molasses
and other ingredients resulting in a slightly sweeter taste than soy
sauce.
11. Tartar Sauce - A mayonnaise or salad dressing-based sauce with
added pickle relish and possibly chopped capers.
GRAND SAUCES
Demi-glace, velouté, béchamel, tomato, and hollandaise – were
once referred to as the mother sauces, to indicate that from these basic
sauces many others were created. Although they may not be relied upon
as heavily as in years past, the grand sauces are still important in a
contemporary kitchen.
SANDWICHES
A sandwich is a food typically consisting of
vegetables, sliced cheese or meat, placed on or
between slices of bread, or more generally any
54
dish wherein bread serves as a container or wrapper for another food
type.
The bread may be plain or be coated with condiments, such as
Source: shorturl.at/defwC
mayonnaise or mustard, to enhance its flavor and texture.
Sandwich are divided into four parts:
1.
2.
3.
4.
Base – types of breads slices or rolls which acts as an underline
Spreading – applied in bread slices to make it moist, sticky.
Body – combination of different fillings.
Garnish – adds eye appeals and enhances the presentation.
TYPES OF SANDWICHES
1. Open Sandwich – filling is presented and decorated in a single slice
of bread.
2. Closed Sandwich – filling is presented between two or more slices
of bread. Trimming is important in this type
3. Cooked Sandwich – this sandwich is cooked either grilled or
toasted.
VARIETIES OF SANDWICHES
1. Sandwich Cake – loaf is cut into circle and fillings are presented in
between
2. Sandwich Loaf – filling is presented between two or three
rectangular slices.
3. Sandwich Ribbons – used two colored bread.
4. Pinwheel – trimmed and flattened, the spread is applied along
with, loaf is rolled and chilled and cut into slices.
5. Double Decker or Club Sandwich – presented between three slices
of buttered bread
55
ACTIVITY1: LOOK AROUND ME
WHAT
HAVE YOU
LEARNED
?
Directions: Create at least 5 personal Recipes of Salads
and Sandwiches using available ingredients in your place.
56
ACTIVITY 2: FOOD TOUR
Directions: Search in the internet a Food Vlog about Salads
and Sandwiches around the world and list down at least 5
best salads and sandwiches. Explain why you choose it.
Name the country and the food.
57
MASTERY TEST
I. Directions: Identify the answer of the following definitions. Write your
answer on the space provided.
__________ 1. A dish of raw leafy green vegetables.
__________ 2. Sauce for salads, typically one consisting of oil and vinegar
__________ 3. Referred to as the mother sauces.
___________ 4. A food typically consisting of vegetables, sliced cheese or
meat, placed on or between slices of bread.
__________ 5. Salads are made of fruit.
__________ 6. combination of different fillings can be found.
__________ 7. Assembled in thick sauces like mayonnaise.
__________ 8. Thick tomato-based sauce.
__________ 9. A soybean and wheat protein extract combined with water
and salt.
__________ 10. Oil and vinegar seasoned with Romano cheese and garlic,
often with the added distinctive flavoring of anchovy.
II. Directions: Fill in the gaps of the following words.
1. _h_ _n_y
2. n_tr_ _n_ _
3. _e_r_s_ _ n_
4. _e_u_e_
5. _oub_ _-_e_k_ r
6. _ia_ _t_ _
7. _ _nd_ _ c_
8. _ou_ is_ _ ng
9. _at_ _c_ _s_
10. p_ _w_ _ _ _s
11. _on_a_in_ _ _ o_
12. _on_ _ i_ _ r
III. Laboratory Exercises:
Prepare 1 recipe of each of the following:
2. Sandwich
3. Salads
(See you in the laboratory room on a scheduled basis.
Announcement will be done on your group messages)
58
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://www.yourdictionary.com/salad
The New Professional Chef (5th Edition) by The Culinary Institute of
America
Merriam-Webster. Merriam-Webster, Incorporated.
https://www.kullabs.com/classes/subjects/units/lessons/notes/notedetail/7111
59
SOUPS AND EGGS
“Cooking requires confident guesswork and improvisation—
experimentation and substitution, dealing with failure and uncertainty in a
creative way.”
– Paul Theroux
LEARNING OUTCOMES
Subtopics:
At the end of the discussion, the students
are expected to:
•
Kinds of
Soups
• Ingredients
recipes
• Kinds of egg
recipes
•
•
•
Trace the eggs and soup
recipes;
Create recipes on soups and
eggs and
Demonstrate different kinds of
Soups and eggs recipes
I WONDER!
Directions: True or False. Write T if the statement is true
and F if the statement is false. Write your answer on
the space provided before the number.
___ 1. Clear soups are delicate soups with no thickening agent in them.
___ 2. Soups are classified into two main groups: clear soups and roux
soups.
___ 3. Eggs are used only on baked goods.
___ 4. Soups are basically watery.
___ 5. Bouillon is a kind of thickening agent.
___ 6. Brown eggs are from white hens.
___ 7. Poached egg is the easiest way to prepare egg dishes.
___ 8. Scrambled is a fried egg.
___ 9. The secret to making a high-quality consommé is in the simmering.
___ 10. Soft fried egg is cooked without flipping until the while is set firmly
and the yolk is cooked softly.
60
What I need
to Know!
Love and sausage are alike. Can
never have enough of either. – Trixie
Koontz
SOUPS
Most soup is
made
by
cooking
vegetables,
beans,
meat, or fish (or a
combination of these)
in water for a long
time. Sometimes soup
Source: shorturl.at/FQW16
is
thickened
with
cream or flour, or by pureeing some of the ingredients. Certain soups, like
gazpacho and vichyssoise, are served cold, and others are sweet and
made with fruit. You may hear people describe a dense, thick fog as
"pea soup" or use the phrase "soup to nuts" to mean "everything."
In traditional French cuisine, soups are classified into two main
groups: clear soups and thick soups. The established French classifications
of clear soups are bouillon and consommé. Thick soups are classified
depending upon the type of thickening agent used: purées are
vegetable soups thickened with starch.
There are six different types of soup in today’s modern kitchen.
These types fall into two different categories: clear soup and thick soup.
Clear soups include consommé, bouillon and broth. Thick soups include
purees, velouté, cream and etc.
Different Types of Soup
Clear Soups Bouillon
Broth
Consommé
Thick Soups Bisque
Cream
Potage
Clear Soups
Clear soups are delicate soups with no thickening agent in them.
Consommé, a French clarified meat or fish broth, is a classic version of a
clear soup.
61
Broth, or bouillon, is another common clear soup. Broths come in a
variety of flavors, including chicken, turkey, beef, vegetable and
mushroom. Contrary to perception, clear soups can be full of bold and
distinct flavors. Good clear soups never taste watery.
Clear soup can offer a wide range of nutritional benefits while
keeping your digestive tract clear. This is why clear soup is so popular in
hospitals or as food when you’re feeling under the weather.
Bouillon & Broth
Many cooks and writers treat bouillon and broth interchangeably.
This is understandable because they are essentially the same thing: a
soup made from water in which bones, meat, fish or vegetables have
been simmered.
Consommé
A consommé is made by adding a mixture of ground meats,
together with mirepoix (a combination of carrots, celery, and onion),
tomatoes, and egg whites into either bouillon or stock. The secret to
making a high-quality consommé is in the simmering. Simmering and
stirring bring impurities to the surface, which are further drawn out due to
the presence of acid from the tomatoes.
Thick Soups
Thick soups are soups that are thickened using flour, cornstarch,
cream, vegetables and other ingredients. Depending on how you thicken
a soup, you can get different textures and flavors.
Bisque
A bisque is a creamy, thick soup that includes shellfish. Bisque is a
method of extracting flavor from imperfect crabs, lobsters and shrimp
that are traditionally not good enough to send to market.
Cream
“Cream of…” soups come in a variety of flavors and are the main
type of soup found in our Campbell’s Condensed Soup cans. Cream
soups are traditionally a basic roux, thinned with cream or milk and
combined with a broth of your preferred ingredient.
62
Potage
Potage is a Medieval soup from Northern France. To make potage,
you take a variety of vegetables that you grow together in your garden
add some meat and then boil it all together with water to form a thick
mush. Similar to potage is pottage. Pottage is an even more ancient thick
soup made by boiling vegetables and grains. It was typically boiled for
several hours until the entire mixture took on a homogeneous texture and
flavor. It was intended to break down complex starches and to ensure
the food was safe for consumption.
EGGS
A food product produced from poultry that is used as both an
ingredient and a main dish for baked foods. Eggs have a hard shell of
calcium carbonate enclosing a liquid white, a single yolk (or an
occasional double yolk) and an air cell. The white or albumen is a clear
liquid that turns to an opaque white when cooked or beaten. The yolk is
orange to yellow in color, and becomes pale yellow when cooked to a
solid form. Eggs can be cooked by boiling, poaching, frying,
microwaving, or baking and they are one of the most common
ingredients used for a variety of recipes. The types of eggs that are
available for food preparation include chicken, duck, goose, turkey, and
quail. Ostrich eggs are another variety of egg that is consumed, but are
not readily available. Large in size, one ostrich egg equals 2 dozen
standard size chicken eggs.
Chicken eggs are the most commonly eaten egg, which are
typically classified and sold in four standard sizes: medium, large, extralarge, and jumbo. They are also categorized into grades, which include
AA, A or B, each grade being determined by an inspector considering
both the interior and exterior quality. The shells of chicken eggs may vary
in color from white to brown, which is due to the breed of hen laying the
egg. Despite the color variation, there is no difference in quality or
nutritional value of the egg contents.
Kinds of Eggs
Standard White Eggs - These eggs come from white hens that are
typically raised in conventional housing systems.
Standard Brown Eggs - These eggs come from brown hens that are
typically raised in conventional housing systems.
63
Furnished / Enriched / Nest-Laid Eggs - These eggs come from hens
that are raised in furnished housing systems. The hens have to move
around, while also providing a variety of enrichments, which allow the
hens to express more natural behaviors. Enrichments include nesting
boxes, perches, scratch pads and dust baths.
Free-Run Eggs - Free-run systems allow the hens to roam freely
within an enclosed barn, while also providing a variety of enrichments
such as nesting boxes and perches.
Free-Range Eggs - These eggs come from hens that are raised in
free-run (barn or aviary) housing systems, which also provide access to
outdoor runs (when weather permits).
Organic Eggs - The hens are only provided feed that has been
certified organic, which means that it only contains ingredients that were
grown without pesticides, herbicides or commercial fertilizer.
Omega-3 Eggs - These eggs come from hens that were provided
feed containing extra flax (up to 10-20%). As a result, the eggs laid by
these hens contain more Omega-3 fatty acids.
Vitamin-Enhanced Eggs - These eggs come from hens that were
provided feed that was nutritionally enhanced to include higher levels of
certain vitamins. As a result, the eggs laid by these hens contain
corresponding higher amounts of the particular vitamin(s).
Vegetarian Eggs - These eggs come from hens that were provided
feed containing only plant-based ingredients.
Processed Eggs - Liquid, frozen and dried egg products come from
eggs that were broken by special egg breaking machines, and then
pasteurized.
7 Types of Breakfast Egg Preparation
Eggs play a major role in cooking as it can be served as a main
dish, as an accompaniment to other dishes or as an ingredient in an item.
Eggs also provide moisture, richness, texture and also structure to the
dishes.
64
1. Soft Boiled Egg - Soft Boiled eggs have a firm white and warm,
runny egg yolk. Prepared by gently lowering the egg into boiling
water for around 5 to 6 minutes.
2. Hard Boiled Egg - Hard Boiled eggs have a firm white and firm
egg yolk. Prepared by gently lowering the egg into boiling water
for around 10 to 15 minutes.
3. Scrambled Egg - Scrambled eggs is a dish made from eggs
stirred or beaten together in a pan while being gently heated,
typically with salt and butter and variable other ingredients.
4. Fried Egg - The fried egg is the top ordered type of egg
preparation for breakfast. There are four types of fried egg
preparation:
a. Over easy - Egg is cooked until the white is set and
then flipped over to cook until the white is firmly set but
the yolk should be soft.
b. Sunny Side Up - Egg is cooked without flipping until the
while is set firmly and the yolk is cooked softly.
c. Hard Fried - Egg is cooked until the white is set then
puncture the yolk, flip the egg over and cook until both
white and/or yolk is cooked firmly or yolk is still soft.
d. Basted - Egg is cooked without flipping and the yolk is
basted with hot fat or butter and cover the pan to
steam slightly.
5. Omelets - Omelets are popular breakfast items and also served
at other times of the day. Omelet can be served plain or with
different garnishes like ham, cheese, onion, tomato, sliced
sausages etc. the combinations are never-ending.
Different Types of Omelets
1. Plain Omelets: is prepared plain only with seasonings.
2. Flat omelet: Add garnish to the egg before making the
omelet, turn out without folding, colored side uppermost. Spanish
TORTILLAS and Italian FRITTATAS are examples of this open-faced
pancake style omelet.
3. Stuffed and folded omelet: Place fillings in the center of
omelet before folding.
4. Folded and stuffed: Slit the turned-out omelet along with
the center of the top surface, place in the fillings.
65
5. Folded omelet: Add garnish to the egg before cooking and
then folded after making it.
WHAT
HAVE YOU
LEARNED
?
6. Poached Eggs - Poached eggs are difficult to prepare as
keeping the form of the egg in the cooking process is difficult.
The Freshest the eggs the easier to prepare poached eggs.
7. Shirred Eggs - Shirred eggs are prepared in special dishes
made with chinaware or metal skillets in a variety of sizes, the
prepared egg is also served in the same dish.
ACTIVITY1: PREPARE MY FOOD
Directions: Write recipes of eggs and soups from other
countries. Write down ingredients, procedures,
history/cultural significance and innovations.
66
ACTIVITY 2: WRITE ME DOWN
Directions: Make your own egg and soup recipe
innovations. Write it in a standard recipe format
67
MASTERY TEST
I. Directions: Identify the following
statements/meanings. Write your answer on the space provided.
1. Liquid, frozen and dried egg products come from eggs that were
broken by special egg breaking machines, and then pasteurized.
2. A popular breakfast items and also served at other times of the
day.
3. A soup made from water in which bones, meat, fish or vegetables
have been simmered.
4. A dish made from eggs stirred or beaten together in a pan while
being gently heated, typically with salt and butter and variable
other ingredients.
5. Eggs have a firm white and warm, runny egg yolk.
6. Made by adding a mixture of ground meats, together with
mirepoix, tomatoes, and egg whites into either bouillon or stock.
7. Made by cooking vegetables, beans, meat, or fish (or a
combination of these) in water for a long time.
8. A food product produced from poultry that is used as both an
ingredient and a main dish for baked foods.
9. A creamy, thick soup that includes shellfish.
10. A Medieval soup from Northern France.
II.
Directions: True or False. Write T if the statement is true and F if the
statement is false. Write your answer on the space provided before
the number.
___ 1. Poached egg is the easiest way to prepare egg dishes.
___ 2. Bouillon is a kind of thickening agent.
___ 3. Soft fried egg is cooked without flipping until the while is set firmly
and the yolk is cooked softly.
___ 4. Soups are basically watery.
___ 5. Soups are classified into two main groups: clear soups and roux
soups.
___ 6. Brown eggs are from white hens.
___ 7. Clear soups are delicate soups with no thickening agent in them.
___ 8. Scrambled is a fried egg.
68
___ 9. The secret to making a high-quality consommé is in the
simmering.
___ 10. Eggs are used only on baked goods.
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://www.vocabulary.com/dictionary/soup
https://www.recipetips.com/glossary-term/t-33268/egg.asp#:~:text=A%20food%20product%20produced%20from,yolk)and
%20an%20air%20cell.
https://eggs.ab.ca/eggs/types-of-eggs/
69
PASTA, RICE and NOODLES
“The only real stumbling block is fear of failure. In cooking, you’ve got to
have a what-the-hell attitude.”
– Julia Child
LEARNING OUTCOMES
Subtopics:
At the end of the discussion, the students
are expected to:
• Kinds of rice,
pasta, noodles
recipe
•
• Preparation of
recipes
•
•
Compare and contrast the recipes of
pasta, rice and noodles;
Create recipes by innovating pasta,
rice and noodles and
Demonstrate the different kinds of
pasta, rice and noodle recipes.
I WONDER!
Directions: Write T if the statement is correct and
F, if the statement is wrong. Write your answer on
the space provided before the number.
___ 1. Fresh pasta is typically made from white flour, and eggs.
___ 2. Bolognese is a white sauce made with cream, butter, parmesan
cheese, and black pepper.
___ 3. Rice is an edible starchy cereal grain.
___ 4. Harusame is a glass noodle in Japan.
___ 5. Noodles are usually cooked in simmering water, sometimes with
cooking oil or salt added.
___ 6. Egg noodles is a Long, flat egg noodles that are about 1/4" wide.
___ 7. Jasmine rice is nutty and aromatic, a little more so than basmati
rice, but it originated in Cambodia.
___ 8. The fat and white Japanese udon noodles are made of wheat
flour.
___ 9. Pasta Al Forno is a pasta is part of a soup-type dish.
___ 10. Paella relies only on rice.
70
What I need
to Know!
A recipe has no soul, you as the cook must
bring soul to the recipe. – Thomas Keller
PASTA
Pasta is a type of
starchy noodle or dumpling
food or dish typically made
from grain flour, commonly
wheat, mixed into a paste
or dough, usually with water
or eggs, and formed or cut
into sheets or other shapes.
It is usually cooked by
boiling, baking or frying.
Source: shorturl.at/npFHO
Rice flour, or legumes such
as beans or lentils, are sometimes used in place of wheat flour to yield a
different flavor and texture, or as a gluten-free alternative. Pasta is a
staple food ingredient of Italian cuisine.
Pastas are divided into two broad categories: dried (pasta secca)
and fresh (pasta fresca). Most dried pasta is produced commercially via
an extrusion process, although it can be produced at home. Fresh pasta
is traditionally produced by hand, sometimes with the aid of simple
machines.
Category of Pasta
1. Pasta Asciutta - cooked pasta is plated and served with a
complementary side sauce or condiment.
2. Pasta Brodo – the pasta is part of a soup-type dish.
3. Pasta Al Forno - the pasta is incorporated into a dish that is
subsequently baked in the oven.
Kinds of Pasta Noodles
1. Angel Hair - Very fine, delicate strands
2. Capellini - Stick-shaped, long, and thin strands
3. Cavatappi - Corkscrew-shaped pasta that have ridges scored into
the shape to better adhere sauce
4. Egg Noodles - Very hearty, rich in flavor, and deep in color
71
5. Fettuccine - Long, flat egg noodles that are about 1/4" wide
6. Fusilli - Short, thick, spiralized pasta
7. Gnocchi - Cylindrical, soft dumplings usually made with potatoes
8. Lasagna Noodles - Long, wide, and flat noodles
9. Linguine - Long, flat noodles about 1/8" wide
10. Macaroni - Short, C-shaped tubes
11. Orzo - Small, rice-shaped noodles
12. Penne Rigate - Small tubes that are typically 2 - 4" long, available in
white or tri-color
13. Pot Pie Squares - Square, flat noodles usually measuring 1"
14. Rotini - Spiral-shaped to retain sauces and ingredients, available in
white or tri-color
15. Rigatoni - Short tubes about 1 1/2" long and 3/4" diameter, with
ridges
16. Shells - Small shell shape with an open cavity that collects sauce,
seasoning, and meat
17. Spaghetti - Thin round strands that are about 10" long, available in
white or wheat
18. Tortellini - Ring-shaped pasta that are typically stuffed with meat,
cheeses, or vegetables
19. Ziti - Medium-width tubes that are at least 2" long
Dry Pasta vs Fresh Pasta
Dry Pasta
Dry pasta is made from semolina or "00" flour and water. These
ingredients are mixed into a paste, pushed through molds, and cut into
different types of pasta shapes. The noodles are then put through a
drying process that extracts all the moisture. Since dry noodles do not
contain moisture, there are a few benefits to buying them:
Fresh Pasta
Fresh pasta is typically made from white flour, and eggs are
substituted in place of water to provide extra moisture. These noodles are
made with a pasta machine or cutter. The shaped noodles are then left
out to partially dry. Once you're ready, add your fresh pasta to boiling
water and cook just like dry pasta, but for less time.
Pasta Color Comparison
White Pasta
Made from 100% durum wheat semolina
72
Neutral, appetizing color that contrasts well with all types of sauces
Wheat Pasta
Made from whole wheat flour for higher protein content
Higher nutritional content than white pasta, making it appealing to
health-conscious customers
Tri-Color Pasta
Offers a mix of white, green, and red noodles for an enhanced
visual appeal that’s ideal for pasta salads and kids' meals
Includes spinach and tomato infused noodles for slight diversity in flavor
Al dente: Meaning “to the tooth” in Italian, this term refers to fully cooked
pasta that is still a bit firm, which gives it an appealing texture.
To remember:
a. Al forno: A pasta, pizza, or another Italian dish that is baked in the
oven.
b. Alfredo: A white sauce made with cream, butter, parmesan
cheese, and black pepper.
c. Bolognese: Bolognese is a ragu pasta sauce native to the Bologna
region of Italy. Traditionally, it contains finely chopped meats,
onions, celery, carrots, and tomato paste.
d. Carbonara: Carbonara is a pasta dish that is made from eggs, a
hard, grated cheese such as Pecorino or Parmesan, and a cured
meat, traditionally guanciale.
e. Pomodoro: Pomodoro is simply a meatless tomato sauce.
f. Rigate: The term rigate means “with ridges.” These noodles have
greater texture, so they’ll cling to sauces, seasonings, meats, and
vegetables when lifted from the plate.
g. Soffritto: This cooking term means “under-fried.” Typically,
vegetables are lightly fried in oil before they’re added to the sauce
for further cooking.
RICE
Rice, (Oryza sativa), edible
starchy cereal grain and the grass
plant (family Poaceae) by which it
is produced. Roughly one-half of
the world population, including
virtually all of East and Southeast
Asia, is wholly dependent upon
rice as a staple food; 95 percent
of the world’s rice crop is eaten by
humans. Rice is cooked by boiling,
Source: shorturl.at/dwxUW
73
or it can be ground into a flour. It is eaten alone and in a great variety of
soups, side dishes, and main dishes in Asian, Middle Eastern, and many
other cuisines. Other products in which rice is used are breakfast cereals,
noodles, and such alcoholic beverages as Japanese sake.
Paella and curry rely on it heavily. You can’t make sushi without
rice. Rice can really bring a burrito together, and jambalaya wouldn’t be
the same without it.
These popular edible seeds from the plant Oryza sativa comes in
several shapes, sizes, textures, and unique flavors.
Different Types of Rice
1. Arborio rice - This your go-to rice for making any risotto dish. It
retains more starch than some other types of rice, which releases
when you cook it lends itself to creating creamy, yummy risotto.
2. Basmati rice - This is a type of long-grain, Indian rice. You’ve
probably had it in curry. It’s nutty and aromatic, sometimes
compared to Jasmine rice for that reason. If you want to make your
own pilaf, this is the rice you should turn to.
3. Black rice - It’s sometimes called the forbidden rice. It tastes earthy
and nutty. It contains antioxidants known as anthocyanins, which is
what turns it a dark color.
4. Jasmine rice - Jasmine rice is nutty and aromatic, a little more so
than basmati rice, but it originated in Thailand. It’s a shorter grain
than basmati rice, but they can be used interchangeably.
5. Brown rice - Brown rice is the new white rice. It can be easily
substituted into any dish in the place of white rice and it contains
more nutrients such as phosphorus, magnesium, and potassium,
while also offering more fiber per serving than white rice.
6. Red cargo rice - Red cargo rice is chewy once cooked and
leeches out a red color. It has a nutty flavor, but some complain
that its texture is too gummy.
7. Parboiled rice - Parboiled rice is processed differently than regular
white and brown rice. The hull is left on as it’s soaked and steamed.
It’s then dried, hulls are removed, and the resulting rice is
packaged.
8. Sticky rice - sticky rice contains less amylose than other types of rice
which causes the grains to stick together cooked.
9. Sushi rice - This is a short-grain glutinous white rice that’s combined
with rice vinegar and then cooled to roll in sushi. Sometimes, you
can find it packaged and labeled as “sushi rice.”
74
10. Valencia rice - Valencia rice is best known for making paella. Its
grains are short and round.
11. Long grain white rice - The classic white rice — long grain white rice
is long and thin just as the name implies, which also makes it fluffy
once cooked. Wild rice
12. Wild rice - Wild rice is actually made of seeds that come from a
type of marsh grass. It has more antioxidants than actual rice and
may help improve heart health and lower the risk of diabetes.
13. Calrose - This is a shorter to medium grain rice that gets sticky once
it’s cooked. It absorbs a lot of flavors and, like other types of sticky
rice, it can stand its ground in soups and stews.
NOODLES
Noodles are a type of food made from
unleavened dough which is rolled flat and cut,
stretched or extruded, into long strips or strings.
Noodles can be refrigerated for short-term
storage or dried and stored for future use.
Noodles are usually cooked in boiling
water, sometimes with cooking oil or salt
added. They are also often pan-fried or deepSource: shorturl.at/ekrBV
fried. Noodle dishes can include a sauce or noodles
can be put into
soup. The material composition and geo-cultural origin is specific to each
type of a wide variety of noodles.
Different Types of Noodles
1. Egg Noodles - A common type of noodles used in Asian cuisines,
egg noodles or E-fu noodles is made with eggs, wheat, and water.
Available in a variety of shapes- thick, thin, fresh, dried, flat, or
round, egg noodles are perfect for use in a wide variety of dishes
such as soups, salads, and main course.
2. Soba Noodles - The straight and brown-colored Japanese noodles
are mostly made from buckwheat and are full of protein and fiber.
These noodles are either stir-fried or cooked in a soup. The noodles
have a nutty flavor and taste delicious when used in soups, cold
broth or can also be used with a dipping sauce.
3. Ramen Noodles - Made of wheat flour, salt and water, the long
and curly noodles are made from wheat and egg. The noodles are
75
dried in the form of a brick. These noodles can either be relished in
soups or eaten raw with salads.
4. Rice Stick Noodles - The dried rice noodles are one of the main
ingredients for cooking pad Thai. Though these noodles are thin,
rice stick noodles come in a variety of widths. The rice stick noodles
become elastic and strong after cooking, which makes them ideal
for stir fry.
5. Udon Noodles - The fat and white Japanese udon noodles are
made of wheat flour. Available in a variety of shapes and
thicknesses, the noodles are cooked in boiling water before
cooking.
6. Shirataki Noodles - Shirataki Noodles have a rubbery texture. These
semi-translucent noodles are known for their immense health
benefits. It has zero-calorie in it and that makes it a really healthy
option for all noodle lovers. These skinny noodles are based on the
konjac yam plant.
7. Somen Noodles - Somen Noodles is another type of noodles that
are made of wheat flour. These noodles are thinnest of all
Japanese dried noodles and are about 1 mm in diameter. Usually,
noodles are served as a hot and warm dish, Somen noodles, on the
contrary, are served cold.
8. Harusame Noodles - Harusame noodles are just for you. Imagine,
enjoying that warm bowl of long never-ending noodles that are
almost as thin as hair. Also known as glass noodles, these Japanese
noodles can be longer up to seven inches.
9. Tokoroten Noodles - Tokoroten noodles are usually served cold, and
that too as a Japanese sweet dish. These noodles are made mostly
of boiled tengusa seaweed water.
10. Hiyamugi Noodles - Himayugi noodles are made with flour, salt, and
water and have a thicker body in comparison to Somen Noodles.
11. Ho fun Noodles - Ho Fun Noodles vary in width, you can enjoy wider
flat noodles as well as thinner noodles too, at the same time. Ho
Fun Noodles are best prepared with soy sauce. But there is always
an option for you to add your own favorite seasoning and spices as
per your taste buds. Ho Fun Noodles is a good option for a proper
wholesome meal.
76
ACTIVITY1: TOUR AROUND ASIA
WHAT
HAVE YOU
LEARNED
?
Directions: Research at least 2 countries and describe
its deference in terms of cooking method, practices,
cultural history of pasta, rice and noodle recipes.
77
ACTIVITY 2: WRITE MY FOOD
Directions: Write down an original recipe using each of the
pasta, rice and noodles as your basic ingredients.
78
MASTERY TEST
I.
Directions: Write T if the statement is correct and F, if
the statement is wrong. Write your answer on the space provided
before the number.
___ 1. The fat and white Japanese udon noodles are made of wheat
flour.
___ 2. Bolognese is a white sauce made with cream, butter, parmesan
cheese, and black pepper.
___ 3. Rice is an edible starchy cereal grain.
___ 4. Harusame is a glass noodle in Japan.
___ 5. Paella relies only on rice.
___ 6. Egg noodles is a Long, flat egg noodles that are about 1/4" wide.
___ 7. Jasmine rice is nutty and aromatic, a little more so than basmati
rice, but it originated in Cambodia.
___ 8. Fresh pasta is typically made from white flour, and eggs.
___ 9. Pasta Al Forno is a pasta is part of a soup-type dish.\
___ 10. Noodles are usually cooked in simmering water, sometimes with
cooking oil or salt added.
II. Enumeration. Enumerate at least 8 of the following:
1. Kinds of Pasta Noodles
2. Kinds of rice
3. Types of Noodles
III.
Laboratory Exercises:
Prepare 1 recipe of each of the following:
4. Pasta Noodles recipe
79
5. Rice recipes
6. Noodle recipe
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://en.wikipedia.org/wiki/Pasta
https://www.webstaurantstore.com/guide/692/types-of-pasta.html
https://www.britannica.com/plant/rice
https://www.jessicagavin.com/types-of-rice/
80
SEAFOODS
I'm just someone who likes cooking and for whom sharing food is a form of
expression.
-Maya Angelou
LEARNING OUTCOMES
Subtopics:
• Introduction to
classifications of
seafoods
• Seafoods receiving,
storing and cooking
process
• Preparation of
recipes
At the end of the discussion, the students
are expected to:
•
•
•
Trace seafoods and its method of
cooking;
Create your own innovative
seafood recipes and
Demonstrate a seafood recipe.
I WONDER!
Directions: Name as many as you can
seafoods that you have eaten and cooked.
Write your answer below
81
What I need
to Know!
Anything is good if it’s made of
chocolate. – Jo Brand
SEAFOODS
Seafood is any form of sea
life regarded as food by
humans, prominently including
fish and shellfish. Shellfish include
various species of molluscs (e.g.
bivalve molluscs such as clams,
oysters,
and
mussels
and
cephalopods such as octopus
and squid), crustaceans (e.g.
shrimp, crabs, and lobster), and Source: shorturl.at/rzBH1
echinoderms (e.g. sea cucumbers and sea urchins). Edible sea plants
such as some seaweeds and microalgae are widely eaten as sea
vegetables around the world, especially in Asia. The term "seafood" is
extended to fresh water organisms eaten by humans, so all edible
aquatic life may be referred to as "seafood".
FOODS THAT IS CONSIDERED A SEAFOOD
Seafood refers to all fresh and salt water fish, crustaceans and
shellfish. Examples of common seafood include:
1. Fish: Anchovy, bass, bluefish, carp, cat fish, char, cod, flounder,
haddock, halibut, herring, orange roughy, mahi-mahi, sardines,
salmon, trout and tuna
2. Crustaceans: Crab, crayfish, lobster, prawns and shrimp
3. Shellfish: Abalone, clams, conch, mussels, octopus, oysters, scallops,
sea snails (escargot) and squid (calamari)
4. Other: Caviar and roe, kamaboko and surimi (imitation crab and
lobster meat) and tarama (salted carp roe)
SEAFOOD ALLERGY
A seafood allergy is when the body’s immune system mistakes
seafood as harmful. For some people who are allergic, seafood can
cause life-threatening reactions. If you are allergic to one type of
seafood, you may not be allergic to another. It’s best to speak with your
82
allergist about the types of seafood you are allowed and not allowed to
eat.
Symptoms
Like other food allergies, having an allergic reaction to seafood
can include any of the following symptoms:
1.
2.
3.
4.
5.
6.
7.
Flushed face, hives or a rash, red and itchy skin
Swelling of the eyes, face, lips, throat and tongue
Trouble breathing, speaking or swallowing
Itchy skin
Anxiety, distress, fainting, paleness, sense of doom and weakness
Cramps, diarrhea, vomiting
A drop in blood pressure, rapid heartbeat and loss of consciousness
(in extreme cases)
CLASSIFICATION OF SEAFOODS
Further readings on the link: http://topcheflk.blogspot.com/p/fish-and-shellfish-cuts-offish-steaks.html
Safe handling and storage of all food should follow the same basic
guidelines that are listed below. However, seafood is more perishable
then many food items, and the consumer must pay a little more attention
to its careful handling. Whether a consumer buys seafood from a market
83
or catches/harvests fish and shellfish on their own, proper handling,
storage and preparation are necessary to maintain quality and ensure
safety.
1. Keep Seafood Cold - When storing fresh seafood, keep it in the
coldest part of the refrigerator. Use a thermometer to make sure
your home refrigerators are operating at 40°F or lower. Fish will lose
quality and deteriorate rapidly with higher storage temperature –
so use ice when you can. Always purchase seafood last during your
shopping trip, and bring a cooler to transport it home. Fresh fish
should be immediately put into ice box with ice on it.
SEAFOOD STORING METHOD
Finfish should be stored in the refrigerator and used within 1 to 2 days
after purchase. It’s a good idea to store it on ice in the refrigerator to
keep it as cold as possible. If the fish won’t be used within 2 days, wrap it
tightly in moisture-proof bags (so the fish won’t dry out) and store it in the
freezer.
a. Shellfish, such as mussels, clams and oysters that are purchased live
in their shells, should be put in a shallow pan (no water), covered
with moistened paper towels and refrigerated. Mussels and clams
should be used within 2-3 days and oysters within 7-10 days.
Shucked shellfish can be placed in a sealed container and frozen.
Live lobsters and crabs should be cooked the day they are
purchased. Recommended storage times and shelf-life times can
be found on the websites below.
b. Frozen seafood should be kept frozen, and it is a good idea to date
packages of frozen seafood so you can use the older seafood first.
For best quality remember the FIFO concept – First In, First Out.
Frozen seafood must be thawed properly. It’s best to thaw frozen
seafood in the refrigerator overnight. Other thawing methods
include: immersing frozen seafood in cold water for a short time in a
sealed plastic bag, or microwaving on a defrost setting until the fish
is pliable but still icy. Be careful not to overheat the seafood in the
microwave or you will start the cooking process.
2. Handle and Prepare Seafood Properly
All foods, including seafood, must be handled and prepared in a
clean area to avoid cross-contamination. Always remember to keep your
hands, preparation area and utensils clean. Never let raw seafood come
84
in contact with already cooked or ready-to-eat foods (e.g. salads, fruit,
smoked fish).
Marinades are great for seafood but should not be saved and used
as a sauce unless the marinade has been cooked to a temperature of at
least 165°F to eliminate microorganisms from the raw fish. Always marinate
in the refrigerator in a glass or plastic container.
Never serve cooked seafood on a plate that held the raw product
without proper cleaning. Store leftovers, properly wrapped, in the
refrigerator within 2 hours. Bacteria will grow rapidly in the temperature
“Danger Zone” of 40-140°F so keep hot food above 140°F and cold food
below 40°F.
Cook Seafood Properly
To avoid foodborne illness, it is necessary to cook seafood to an
internal temperature of 145°F for 15 seconds until the flesh is opaque and
flaky. Use a food thermometer to check the internal temperature in the
thickest part to make sure that it is fully cooked without overcooking.
When fully cooked, scallops and shrimp will turn firm and opaque. Shellfish
like clams, mussels, oysters will become plump and opaque and their
shells will open.
SEAFOODS
1. Shrimp, Chinese White
A variety of shrimp similar to Pacific or Gulf whites,
Chinese whites are harvested from farm ponds
and wild-caught by trawlers.
2. Clam, Hardshell
These clams are rarely sold by the name
“hardshell” or “quahog,”.
3. Conch
colloquially called conch. From the family
Strombidae, the queen conch (pronounced
“conk”) is found primarily in the Caribbean.
85
4. Crab, Dungeness
It’s also known as “San Francisco Crab,” since
the species has been harvested off that city
since 1848.
5. Crab, Rock
Once considered “trap trash” the peekytoe
crab has become coveted table treasure.
6. Scallop, Sea
Sea scallops are dredged year-round from
Labrador to New Jersey.
7. Clam, Geoduck
The geoduck (pronounced “gooey duck”) is the
largest burrowing clam in the world and one of the
longest-lived animals, sometimes living more than
100 years.
8. Crab, Jonah
Jonah crabs were considered little more than a
nuisance by lobstermen off New England and
the Canadian Maritimes,
9. Squid
Squid are cephalopods, a word meaning “head
foot.” They are a close relative of the octopus
and a distant relative of bivalve mollusks.
10. Octopus
86
Related to cuttlefish and squid, octopus are cephalopods, or “headfooted,” referring to the eight “legs” that sprout from their head.
11. Cuttlefish
A10-armed mollusk related to octopus and
squid, the cuttlefish sports a flat, oblong body
and narrow fins.
12. Shrimp, Pacific White
Pacific white shrimp are among the most widely
cultivated shrimp in the world. This is due mainly
to ease of cultivation and rapid growth rate;
harvesting begins after 120 days.
13. Crab, Stone
Florida’s regulatory agencies recognize three
species as true stone crabs: the Florida variety
(Menippe mercenaria), the Gulf crab (M. adina)
and a hybrid resulting from interbreeding of the two primary species.
14. Langostino
There are several species of langostino, but the
one most commonly marketed is Pleuroncodes
monodon, a small, lobster-like crustacean found
in the cold, deep waters off the coast of Chile.
15. Crab, Spanner
Spanner crab is a newcomer to the U.S. market,
exported from northeastern Australia for the whitetablecloth-dining market.
16. Mussel, Blue
While they grow wild, mussels are also farmed
in Europe and on both coasts of North
America.
87
17. Surimi seafood
Surimi seafood is simulated shellfish made from
cooked, mildflavored, lean, white-fleshed fish —
most often pollock and hake/whiting.
18. Shrimp, Gulf
Brown, white and pink shrimp are a triad of
warmwater animals known collectively as
“Gulf shrimp.”
19. Sea Urchin
There are about 500 species of sea urchins
worldwide, but the major commercially valuable
species in the United States are the red, green
and purple sea urchins.
20. Crab, King
The largest of the commercially harvested crabs,
king crabs are characterized by spiny shells and
long, spidery legs.
21. Shrimp, Freshwater
More than 200 species of freshwater prawns,
all members of the family Palaemonidae, are
important to the commercial market.
22. Lobster, American
American lobsters have two powerful claws — a
crusher and a ripper — which should be kept
banded to prevent injury to other lobsters or the
cook. The meatiest part of the animal is the tail,
though claws, knuckles, body and small walking legs offer meat, too.
88
ACTIVITY1: TOUR AROUND ASIA
WHAT
HAVE YOU
LEARNED
?
Directions: Research about seafood recipes in the
ASIAN countries. Choose 1 country and write down
the history, methods, recipe and cultural significance.
89
ACTIVITY 2: I LOVE MY HOME FOOD
Directions: Write down an original recipe of seafoods that
is significant in your locality. Provide at least 3 kinds.
90
MASTERY TEST
Directions: Name the following seafoods and write it
above the picture. Below it is a recipe that you will be
using for this kind of seafoods. Left to Right
Laboratory Exercises:
Prepare 1 recipe of each of the
following:
7. Seafood recipe
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
91
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://www.unlockfood.ca/en/Articles/Allergies-and-Intolerances/Facts-on-Seafoodand-FishAllergies.aspx#:~:text=What%20foods%20are%20considered%20seafood,sardines%2C%
20salmon%2C%20trout%20and%20tuna
https://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-andconsumers/seafood-handling-and-storage
https://www.seafoodsource.com/seafood-handbook/shellfish?collection%5B4a83c9383664-4c87-803d-edabc9b60b50%5D%5Bpage%5D=4
Detailed information about storing, preparing and cooking seafood
can be found at these websites:
Food and Drug Administration Consumer Brochure – Fresh and
Frozen Seafood: Selecting and Serving it Safety.
University of Delaware Fact Sheet – A Consumer Guide to Safe
Seafood Handling.
Virginia Cooperative Extension Consumer Brochure – Safe and
Nutritious Seafood in Virginia.
Cornell University & NY Sea Grant Booklet – Seafood Savvy: A
Consumer’s Guide to Seafood Nutrition, Safety, Handling and
Preparation.
Food and Drug Administration Website and Video – Food Allergies:
Reducing the Risks
Food and Drug Administration Flyer – Food Facts: Food Allergies –
What You Need to Know.
Seafood Health Facts Consumer Brochure
California Sea Grant
Consumer Information site.
Seafood
Network
Information
Center
92
POULTRY
You don’t have to cook fancy or complicated masterpieces,
just good food from fresh ingredients
-Julia Child
LEARNING OUTCOMES
Subtopics:
• Identification of
different poultry
products
• Packaging and
grading
At the end of the discussion, the
students are expected to:
•
•
•
Identify the different parts of
poultry products;
Create an innovative poultry
recipe and
Demonstrate different kinds of
poultry recipes.
• Preparation of
recipes
I WONDER!
Directions: Write T if the statement is correct
and F, if the statement is wrong. Write your
answer on the space provided before the
number.
___ 1. Poultry are domesticated birds kept by humans for their eggs, their
meat or their feathers.
___ 2. Chickens provide an affordable source of CALCIUM.
___ 3. Turkeys are generally raised for meat only.
___ 4. Ratites are large, exotic birds raised mainly for their meat and
feathers, though their eggs are salable as well.
___ 5. There are 12 cuts for poultry products like chicken.
___ 6. Poultry is the word that describes any type of chicken only.
___ 7. Moist heat cooking means water is injected to the meat.
___ 8. Vacuum packaging is removing air from the package.
___ 9. Tender cuts of meat require moisture when cooking.
___ 10. Pigeon cannot be eaten medium rare.
93
What I need
to Know!
There’s nothing more romantic
than Italian food. – Elisha Cuthbert
POULTRY
Poultry are domesticated birds kept by humans for their eggs, their
meat or their feathers. These birds are most typically members of the
superorder Galloanserae (fowl), especially the order Galliformes (which
includes chickens, quails, and turkeys). Poultry also includes other birds
that are killed for their meat, such as the young of pigeons (known as
squabs) but does not include similar wild birds hunted for sport or food
and known as game. The word "poultry" comes from the French/Norman
word poule, itself derived from the Latin word pullus, which means small
animal.
Poultry is the word that describes any type of bird that humans raise for
food, feathers or work. The most common type of poultry in the world is
chickens, but turkeys, geese, ducks and others also fall into this category.
Birds such as parakeets and parrots are pets and therefore not poultry,
but some birds like peacocks and ducks may be both -- pets who are
considered poultry.
Kinds of Poultry
1. Chickens - Chickens provide an affordable source of protein. Each
breed is noted for its abilities, looks or other individual
characteristics. Commercial growers select chicken breeds that
can produce either meat or eggs quickly and economically,
typically focusing on a single breed such as the leghorn. Small farm
owners often keep dual-purpose chickens like Plymouth Rocks,
which provide both meat and eggs, and are attractive to look at
as well.
2. Turkey - Turkeys are generally raised for meat, not for any eggs they
might provide, though farmers will sell the eggs if they have a
market for them. Commercial operations tend to prefer the large,
meaty white turkeys because they grow fast and look clean once
processed, but smaller operations or family farms may choose one
of the more colorful breeds such as the Bourbon or the Royal
Bronze.
3. Waterfowl - Ducks and geese will choose to live in or around ponds
or other water sources if given a choice, but in commercial settings
94
these waterfowl are typically raised in wire cages or are otherwise
confined. Both are raised for meat, feathers and down; ducks may
also be raised for their eggs. The white Pekin duck is the most
popular commercial breed, valued for the ability to produce both
meat and eggs.
4. Ratites - Ratites are large, exotic birds raised mainly for their meat
and feathers, though their eggs are salabale as well. The South
American rhea, the emu from Australia and the African ostrich are
types of ratites farmed in the United States and around the world.
Unlike other types of poultry, ratites produce lean red meat and skin
that serves as leather to make coats, purses and shoes. These birds
are large and strong. Growers must handle them carefully to avoid
being seriously injured.
5. Others - Various other types of birds that humans raise fall into the
poultry group. They include peafowl, Guinea hens, pheasants,
quails and pigeons. Some of these birds are raised as sources of
meat or eggs, while others end up being released into large
hunting preserves where they live as long as they can avoid both
predators and hunters. Due to their natural beauty, birds in this
group may end up as pets instead of on the dinner table. Pigeons
are sometimes eaten, especially young ones, but they also work,
carrying messages in capsules affixed to their legs.
Poultry Cuts and Parts
A bird can be split in
half lengthwise through the
backbones and keel bone,
or it can be split into a front
quarter and a hind quarter.
The front quarter of the bird
contains the breast and
wing meats, while the
hindquarter contains the
legs. It is common to further
break the poultry into
segments.
and
For maximum yield
precise processing,
Source: shorturl.at/jnALW
95
poultry can be segmented by cutting through the soft natural joints of the
bird. The term 8-cut chicken is used to describe a chicken segmented into
two drumsticks, two thighs, and both breasts split in half across the rib
bone (one half may contain the wing). This procedure is always done with
the bone in. These segments can be processed further to boneless skinless
cuts if desired. The following are the cut parts:
1. Chicken breast
2. Chicken breast boneless/skinless
3. Chicken breast fillets (or tenders)
4. Chicken leg Chicken leg
5. Chicken drumstick
6. Chicken thigh (bone in)
7. Chicken thigh (boneless skinless)
8. Chicken wing
9. Chicken winglette (or wingette)
10. Chicken wing drumette
11. Chicken wing tip
12. Backs and Necks
Packaging Methods
Packaging of poultry meat and poultry-based meat products has
always been challenging because of their perishable nature due to high
sensitivity to spoilage and pathogenic microorganisms. In order to extend
shelf life, preservation technologies like vacuum packaging or modified
atmosphere packaging are being increasingly applied for distribution
and retail sale of meat and meat products.
9 Packaging Methods
1. Vacuum packaging: Vacuum packaging refers to packaging in
containers (rigid or flexible), from which substantially all air has been
removed prior to final sealing of container. This method of packaging is
actually a form of “modified atmosphere” since normal air is removed
from the package.
Gas packaging: Gas packaging can be defined as
the alteration of the proportional volumes of the gases which
comprise a normal atmosphere.
96
2. Controlled atmosphere packaging: Refers to a controlled system where
by gases are added or removed to maintain a desired balance. In this
case the bulk bin or the storage vessel is virtually impermeable.
3. Active and intelligent packaging: Active packaging is a modern
development consisting of a group of techniques in which the package is
self-motivated and is actively involved with food products or act together
with internal atmosphere to extend the shelf life while maintaining quality
and safety.
4. Active packaging scavengers: Active packaging scavengers consists
of ingredients, which are intended to absorb, remove and then eliminate
substances, such as oxygen, ethylene, moisture, or taint from the interior
of a food package. The constituents of active packaging material and
articles have an effect on the shelf life or the organoleptic properties of
the food.
5. Active packaging indicators: Various indicators viz. indicators for
temperature, microbial spoilage, package integrity, physical shock and
product authenticity can give information on the quality of the food
product directly, besides the package and its headspace gases, as well
as on the storage conditions of the package.
6. Antimicrobial agents: By incorporating antimicrobial agents directly into
packaging films, the packaging material can serve as a source of
releasing preservatives or antimicrobial agents, or even prevent the
growth of microorganisms reviewed the products and patents in the area
of active packaging and identified antimicrobial packaging as one of
the most promising versions of an active packaging system.
7. Active packaging emitters: This group of active packaging contains, or
produces, substances, which are meant to migrate into the food
packaging headspace or into the food in order to obtain a technological
effect in the atmosphere in the packaging or in the food itself as e.g.,
food additives, flavorings or biocides.
8. Edible films: An edible film is a special active part of the food, which is
regarded as a foodstuff from a legal point of view, along with the food
packed in the film. Such films will have to fulfill same requirements as for
food in general. Biodegradability, edibility, biocompatibility, aesthetic
appearance and barrier properties are a variety of advantages offered
by edible coatings and films.
97
9. Biopolymers: Bio-based polymer films derived from natural sources such
as plant and animal materials help effectively to reduce the amount of
synthetic polymer waste. The use of plant material to form films is an
active research topic. The advantages of using biopolymers for food
packaging include: reduced dependence on petroleum-based
packaging, use of a renewable agricultural resource, the biopolymers
can act as carriers to deliver shelf-life extenders such as antimicrobials or
antioxidants and biodegradability.
Cooking Methods
1. moist heat - Moist heat cooking means moisture is added to the
meat and the meat is cooked slowly over a long time; it includes:
braising, and
cooking in liquid, such as stews or other slow cooker recipes.
2. dry heat - Tender cuts of meat do not require moisture and long,
slow cooking. They are usually cooked with a dry heat method,
including: roasting, broiling, pan-broiling, pan-frying, and grilling.
98
ACTIVITY1: PICTURE IDENTIFICATION
WHAT
HAVE YOU
LEARNED
?
Directions: In the picture below, identify the different
parts of the chicken/poultry products. Write your
answer above the identified parts
Source: shorturl.at/juIKN
99
ACTIVITY 2: DRAW MY FOOD
Directions: Create 1 recipe for chicken, turkey and pigeon
(with procedures). Follow the right format in writing your
recipe.
Recipe No. 1
Recipe No. 2
Recipe No. 3
100
MASTERY TEST
I. Directions: Write T if the statement is correct and F,
if the statement is wrong. Write your answer on
the space provided before the number.
___ 1. Poultry are domesticated birds kept by humans for their eggs alone.
___ 2. Pigeon cannot be eaten medium rare.
___ 3. Turkeys are generally raised for meat only.
___ 4. Ratites are large, exotic birds raised mainly for their meat and
feathers, though their eggs are salable as well.
___ 5. Tender cuts of meat require moisture when cooking.
___ 6. Poultry is the word that describes any type of chicken only.
___ 7. Moist heat cooking means water is injected to the meat.
___ 8. Vacuum packaging is removing air from the package.
___ 9. There are 16 cuts for poultry products like chicken.
___ 10. Chickens provide an affordable source of carbohydrates.
II. Directions: Below are the basic parts of the chicken. Write down a
name of recipe in each part:
Chicken breast
Chicken breast boneless/skinless
Chicken breast fillets (or tenders)
Chicken leg Chicken leg
Chicken drumstick
Chicken thigh (bone in)
Chicken thigh (boneless skinless)
Chicken wing
Chicken winglette (or wingette)
Chicken wing drumette
Chicken wing tip
Backs and Necks
III. Laboratory Exercises:
Prepare 1 recipe of each of the following:
8. Poultry products
101
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://www.thefreedictionary.com/poultry
https://animals.mom.me/examples-poultry-animals-6188.html
https://opentextbc.ca/meatcutting/chapter/poultry-cuts/
https://poultryreporter.com/2019/12/24/packaging-methods-used-in-poultry-industry/
https://www.google.com.ph/search?q=parts+of+a+poultry&hl=enGB&sxsrf=ALeKk02Gzhoe_gQe17gTQq6HD96d1QIvzQ:1597063454389&source
=lnms&tbm=isch&sa=X&ved=2ahUKEwidsIf_1JDrAhVPyYsBHaFlB6UQ_AUoAXo
ECA8QAw&biw=1477&bih=704#imgrc=LMas9NZKjW_aFM
102
MEATS
I’m just someone who likes cooking and for whom sharing food is a form
of expression
— Maya Angelou
LEARNING OUTCOMES
Subtopics:
At the end of the discussion, the students
are expected to:
•Classification
of meat
products
•
•
•Meat quality
•
•Preparation of
Recipes
Identify the parts of meats;
Create innovative recipe of
meats and
Demonstrate the methods of
cooking meats.
I WONDER!
Directions: Write T if the statement is correct and F, if
the statement is wrong. Write your answer on the
space provided before the number.
___ 1. It is believed that white meat is healthier than red meat.
___ 2. Pork is usually bright, cherry red in color with creamy white fat.
___ 3. Dry heat methods include roasting, oven broiling, and smoking.
___ 4. Chevron is a deer meat.
___ 5. Meat is to be stored at 32⁰ to 40⁰ F.
___ 6. Smoking of meat is the easiest and fastest way of cooking.
___ 7. Kadera is sirloin.
___ 8. Microwave reheated meat retains aroma and flavor.
___ 9. Carabeef is a carabo meet.
___ 10. Elastin – yellowish portion, do not tenderize while cooking.
103
What I need
to Know!
Sandwiches are wonderful. You
don’t need a spoon or a plate!
– Paul Lynde
MEATS
Meat refers to the edible flesh of animals or an animal flesh that is
eaten as food. It is consisting of Water – 75%, Protein – 19%, Intramuscular
fat – 2.5 %, and Carbohydrates – 2.3%. Humans have hunted and killed
animals for meat since prehistoric times. The advent of civilization allowed
the domestication of animals such as chickens, sheep, rabbits, pigs and
cattle. This eventually led to their use in meat production on an industrial
scale with the aid of slaughterhouses.
Kinds of Meats
1. Red Meat - The color depends on the concentration of
myoglobin in muscle fiber. When myoglobin is exposed to
oxygen reddish color appears. Redness depends on species,
animal age, and narrow muscle fibers.
Examples: Red meats: Beef, veal, lamb, mutton,
carabeef
2. White Meat - white meat may also refer to any lighter- colored
meat. It is believed that white meat is healthier than red meat.
Examples: pork, poultry and game, fish and shellfish
Sources of Meats
1.
2.
3.
4.
5.
6.
7.
Pork – pig/hog
Beef – cow/cattle
Chevron – goat
Venison – deer
Lamb and mutton- sheep
Carabeef – carabao
Other sources of meats
Structure of Meat
1. Lean Tissue – consist of one or more muscles which is made up of
many bundles of muscle fibers.
2. Connective Tissue – Surround the fibers and unites them in bundles.
a) Collagen – arranged in parallel, do not stretch, color is white,
disintegrate in hot water b) Elastin – yellowish portion, do not
tenderize while cooking.
104
3. Fat – around or between muscles
BEEF
Cut in Beef Carcass
Beef
is
the meat of
domesticated
mature cattle
usually over 12
months of age.
It
has
distinctive
flavor and firm
texture. It is
usually bright,
cherry red in
color
with
creamy white Source: shorturl.at/mvL57
fat. Cattle is
the collective name for all domesticated oxen
Basic Cuts
1. Paypay ( chuck)
2. Tadyang (ribs)
3. Kadera (sirloin)
4. Tapadera (rump)
5. Kenche (hind shank)
6. Kenche (fore shank)
7. Puntay peche (brisket)
8. Campto (flank)
9. Pierna corta (round)
Pork
1.
2.
3.
4.
5.
6.
7.
Basic Cuts
Casim (picnic)
Pork chops
Loins
Pata (fore shank)
(hind shank)
Spare ribs
Bacon
Pigue (ham)
105
Storage of Meat Source: shorturl.at/wAQUW
Fresh Meats:
1. Check purchases as soon as it arrives to ensure the quality.
2. Do not wrap tightly, bacteria and mold thrive in moist. Allow air to
circulate to inhibits the growth of bacteria.
3. Do not open vacuum packed meats until it is ready to use.
4. Store at 32⁰ to 36⁰ F
Principles of Meat Cookery
Meat can be prepared by numerous cooking methods—everything
from roasting to grilling. However, there are five basic principles that
apply to the vast majority of these recipes, as well as to most poultry
recipes.
Method of Cooking Meat
Methods of cooking meat include dry heat (roasting, broiling, panbroiling, pan- frying, stir-frying and outdoor grilling) or moist heat (braising
and cooking in liquid).
A meat thermometer is the most accurate guide to the doneness
of roasts. The thermometer should be inserted into the roast surface at a
slight angle or through the end of the roast so the tip of the thermometer
is in the thickest portion of the cut, but not resting in fat, against the bone,
or on the rotisserie rod.
1. Dry Heat- Dry heat methods of cooking are suitable for tender cuts
of meat or less tender cuts which have been marinated. Dry heat
methods include roasting, oven broiling, grilling, pan-broiling,
panfrying and stir—frying.
2. Roasting—this method of cooking is recommended for larger cuts
of beef, veal, pork and lamb. For cuts suitable for roasting and
other cooking methods.
3. Broiling—Broiling is suitable for tender beef steaks; beef and lamb
kabobs; veal, pork and lamb chops; pork ribs; sliced ham; bacon;
butterflied lamb leg and ground beef, pork and lamb. Steaks and
chops should be at least 3/4 inches thick and ham should be at
least 1/2 inches thick for successful broiling.
106
4. Grilling (Barbecuing)— Early Spanish explorers called this the
“barbacoa” which evolved into the modern-day word
“barbecue.”
5. Grilling is often used to cook kabobs. Kabobs are pieces of meat,
or a combination of meat and vegetables, or meat and fruit
pieces, alternated on a skewer.
6. Pan-broiling—Pan-broiling is a faster and more convenient method
than oven broiling for cooking thinner steaks or chops.
7. Stir-frying—Stir-frying is similar to panfrying except that the food is
stirred almost continuously Cooking is done with high heat, using
small or thin pieces of meat.
8. Deep-fat frying—When meat is cooked immersed in fat, the
process is called deep-fat frying. This method is only used with very
tender meat. Usually, meat to be deep-fat fried is coated with egg
and crumbs or a batter, or it is dredged in flour or corn meal
(breaded). This method of cooking is sometimes used for brains,
sweetbreads, liver and croquettes; however, a number of other
meat products are suitable for deep-fat frying.
9. Pan-frying—Panfrying differs from pan-broiling in that a small
amount of fat is added first, or allowed to accumulate during
cooking. Panfrying is a method suitable for ground meat, small or
thin cuts of meat, thin strips, and pounded, scored or other- wise
tenderized cuts that do not require prolonged heating for
tenderization.
10. Smoking- The smoking cooking technique can be used on any type
of meat, but usually works best for tough cuts, including beef ribs,
brisket, corned beef, ham, pork crown roast, pork spare ribs and
turkey. Prior to smoking, the meat should be brought to room
temperature to ensure it cooks evenly. Depending on the size of
the cut, set the meat out 30 minutes to 2 hours before smoking. It's
also common to use a brine, marinade or rub to add moisture
and/or flavor to meat before smoking.
107
Storing and Reheating
Methods of Heating
There are three basic mechanisms of heating: conduction,
convection and radiation. Usually, more than one of the mechanisms is
involved in normal food preparation processes and all three can occur
simultaneously.
Conduction—In conduction, kinetic energy is transmitted from molecule
to molecule without displacement of the molecules. Muscle tissues are
heated primarily by conduction when there is direct contact with a heat
source, such as the heated surfaces of electric range burners or the flame
of gas burners.
Convection—In convection cooking, the heated air moves in currents
around the piece of meat and the surrounding medium. Convection
currents may occur naturally because of simple changes that occur
when a gas or liquid is heated, thus becoming less dense and rising.
Radiation—Two types of radiation are used in meat cookery: infrared and
microwave. Infrared radiation is the transfer of heat energy by long
electro- magnetic waves which pass from a high-temperature surface to
a low- temperature surface. The form of heat transfer is particularly
important at high temperatures. Radiant energy may come from broiler
units in conventional ovens or from glowing coals.
Microwave Ovens - Microwave reheated meat retains aroma and flavor,
and has higher acceptability than meat reheated in a conventional
oven. Microwaving reduces cooking time by about 50 percent and uses
correspondingly less energy.
108
ACTIVITY1: PICTURE IDENTIFICATION
Direction: Identify the following Beef cuts. Write your
answer above the cuts you choose.
WHAT
HAVE YOU
LEARNED
?
Source: shorturl.at/yJK57
109
ACTIVITY 2: FIND MY BODY
Direction: Identify the following Pork cuts. Write your
answer above the cuts you choose.
Source: shorturl.at/fqEK0
110
ACTIVITY 3: MY OWN
Directions: Create your own recipe of the different
kinds of meats available in your place.
111
MASTERY TEST
I.
MATCHING TYPE
Directions: Choose your answer from box A. write the
letter of your answer on the space before the
number.
A
B
1. methods of cooking are
suitable for tender cuts of
meat or less tender cuts
which have been marinated.
a. kinetic energy is transmitted
from molecule to molecule
without displacement of the
molecules.
2. consist of one or more
muscles which is made up of
many bundles of muscle
fibers.
3. most accurate guide to the
doneness of roasts.
b. Stir frying
4. Conduction
d. Infrared radiation
5. is the transfer of heat energy
by long electro- magnetic
waves which pass from a
high-temperature surface to
a low- temperature surface
e. Lean Tissue
6. Fish and Shellfish
f. Beef
7. similar to panfrying except
that the food is stirred almost
continuously.
Cooking
is
done with high heat, using
small or thin pieces of meat.
g. be used on any type of
meat, but usually works best
for tough cuts, including beef
ribs, brisket, corned beef,
ham, pork crown roast, pork
spare ribs and turkey.
8. Smoking Method
h. White meat
9. meat
of
mature cattle
i.
method
of
cooking
is
recommended for larger cuts
of beef, veal, pork and lamb.
j.
Meat thermometer
10. Roasting
domesticated
c. Dry Heat
112
II.
Directions: Write T if the statement is correct and F, if the
statement is wrong. Write your answer on the space
provided before the number.
___ 1. It is believed that white meat is healthier than red meat.
___ 2. Pork is usually bright, cherry red in color with creamy white fat.
___ 3. Dry heat methods include roasting, oven broiling, and smoking.
___ 4. Chevron is a deer meat.
___ 5. Meat is to be stored at 32⁰ to 40⁰ F.
___ 6. Smoking of meat is the easiest and fastest way of cooking.
___ 7. Kadera is sirloin.
___ 8. Microwave reheated meat retains aroma and flavor.
___ 9. Carabeef is a carabo meet.
___ 10. Elastin – yellowish portion, do not tenderize while cooking.
III.
Essay.
1. Select a country and choose the national food or delicacy in terms
of meat products and how it represents the country as a whole.
IV.
Laboratory Exercises:
Prepare 1 recipe of each of the following:
9. 2 kinds of meat
113
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
http://amzn.to/1rPkwzj
https://cimeatbook.com/principles-of-meat-cookery/
https://mymeatup.org/content/cooking-methods
https://www.slideshare.net/anasomoray/meat-meat-cookery13924003#:~:text=1.,MEAT%20%26%20MEAT%20COOKERY,of%20myoglobin%20in%20mus
cle%20fiber.
http://www.foodsafety.gov/keep/types/meat/
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safetyeducation/get-answers/food-safety-fact-sheets/safe-foodhandling/danger-zone-40-f-140-f/CT_Index
http://www.fourh.purdue.edu/foods/cooking%20meat%20and%20poultry.htm
114
FRUITS AND VEGETABLES
A good cook is like a sorceress who dispenses happiness
- Elsa Schiaparelli
Subtopics:
•
Kinds of
vegetables
and fruits
• Storing and
receiving
process
•Preparation
of recipes
LEARNING OUTCOMES
At the end of the discussion, the
students are expected to:
•
•
•
Identify the kinds of vegetables
and fruits;
Trace the different ways of
cooking vegetables and fruits
recipes and
Demonstrate cooking methods
of vegetables and fruits.
I WONDER!
Directions: Write T if the statement is correct and F, if
the statement is wrong. Write your answer on the
space provided before the number.
___ 1. Flavor of fresh-cut vegetables is more important than for fresh-cut
fruits due to the way the products are consumed.
___ 2. Gloss on the outside of whole fruits tends to be a desirable attribute
for whole fruits.
___ 3. Root vegetables are a great source of proteins, carbohydrates, and
are a lot of fats.
___ 4. A vegetable is the edible portion of a plant.
___ 5. Mango is considered as the king of fruits.
___ 6. Leaf vegetables are plant leaves eaten as vegetables.
___ 7. A fruit is the mature ovary of a plant.
___ 8. The strawberry is one of the most common (and beloved) fruits in
the world.
___ 9. Root vegetables are those that are grown under the soil and
possess nutrients that they gain from the soil.
115
___ 10. A tomato is botanically a vegetable.
What I need
to Know!
The trouble with eating Italian
food is that five or six days later, you’re
hungry again. – George Miller
VEGETABLE AND FRUIT
A vegetable is the edible portion of a plant. Vegetables are usually
grouped according to the portion of the plant that is eaten such as
leaves (lettuce), stem (celery), roots (carrot), tubers (potato), bulbs
(onion) and flowers (broccoli).
Vegetable, the edible product of an herbaceous plant-that is, a
plant with a soft stem, as distinguished from the edible nuts and fruits
produced by plants with woody stems such as shrubs and trees.
Vegetables can be grouped according to the edible part of each plant:
leaves (lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs
(onion), and flowers (broccoli). In addition, fruits such as the tomato and
seeds such as the pea are commonly considered vegetables.
A fruit is the mature ovary of a plant. So, a tomato is botanically a
fruit but is commonly considered a vegetable. According to this definition
squash, pepper and eggplants are also fruits. Then there are seeds such
as peas which are also considered vegetables.
Fruit, mature ovary in flowering plants, together with all inseparably
connected parts of the flower. In strict botanical usage, the meaning
may be restricted to the ovary alone. Commonly the term fruit is often
restricted to succulent, edible fruits of woody plants, to melons, and to
such small fruits as strawberries and blueberries. In nature, fruit is normally
produced only after fertilization of ovules has taken place, but in many
plants, largely cultivated varieties such as seedless citrus fruits, bananas,
and cucumbers, fruit matures without fertilization, a process known as
parthenocarpy.
DESIRABLE AND UNDESIRABLE QUALITY ATTRIBUTES IN
FRESH-CUT FRUITS AND VEGETABLES
Fresh-cut fruits and vegetables must have an attractive
appearance, acceptable flavor, appropriate texture, and a positive
nutritional image to attract initial and continued purchases by consumers.
116
Consumers may try a new product if attracted by its appearance, but
they are unlikely to repurchase an item if it fails to deliver on the promise
of that appearance.
COLOR AND APPEARANCE
Color and appearance attract the consumer to a product and
can help in impulse purchases. At the point of purchase the consumer
uses appearance factors to provide an indication of freshness and flavor
quality. External appearance of a whole fruit is used as an indicator of
ripeness, although it can be a misleading one. Bananas are supposed to
be yellow with no brown spots, tomatoes red not orange, cherries red not
yellow, and kiwifruit green-fleshed not yellow. With the exception of the
outside of a few fruits like Bosc pears and kiwifruit, fresh fruits and
vegetables should not be brown. Gloss on the outside of whole fruits
tends to be a desirable attribute for whole fruits. Fresh-cut fruits and
vegetables must appear to be fresh, generally indicated by the
brightness of color and the absence of visual defects or drip. Sheen on
the outside of most cut fruits is preferred to a dried appearance. Color
and appearance of the package can also influence the purchase
decision.
Flavor
Flavor of fresh-cut fruits is more important than for fresh-cut
vegetables due to the way the products are consumed. Fresh-cut
vegetables tend to be consumed as components of salads or
sandwiches. Since fresh-cut fruits are more likely to be consumed without
other ingredients, they must be sweet without the presence of off-flavors.
Since sweetness increases with ripening and ripe fruits deteriorate more
rapidly, most fruits are harvested before full sweetness has been
achieved.
Texture
Consumers have clear expectations for the texture of fresh cut
vegetables and fruits. Salad vegetables like lettuce, carrot, celery, and
radish should be crisp. Soft fruits such as cantaloupe and peach should
yield to chewing without being mushy. Other fruits like apples should be
crisp and crunchy. While consumers generally cite flavor as the most
important quality attribute for fruits and vegetables, textural defects and
117
the interaction of flavor and texture are more likely to cause rejection of a
fresh product.
Nutritional Value
Consumers expect fresh fruits and vegetables to be good sources
of dietary fiber and many vitamins and minerals. Unfortunately, they have
no way of distinguishing between individual products that have high
versus low concentrations of phytonutrients. Many factors contribute to
the nutrient content of a fruit or vegetable available for sale including
genetics, growing conditions (light, temperature, etc.) and production
practices (fertilization, irrigation, etc.), maturity at harvest, and
postharvest handling conditions. During storage little change occurs in
dietary fiber and mineral content, but the vitamins are lost.
CONVENIENCE
Consumers purchase cut fruits and vegetables for consumption
right out of the package. The former International Fresh-Cut Produce
Association defined fresh-cut produce as trimmed, peeled, washed, and
cut into 100% usable product that is subsequently bagged or
prepackaged to offer consumers high nutrition, convenience, and value
while still maintaining freshness
The following groups of vegetables are made according to these
classifications:
Bulbs
Onion, Garlic, Leek
Bulb vegetables are structured in the shape of a bulb, wherein all its
nutrients are stored. These vegetables that are not eaten directly on their
own, rather, they are used in food dishes to enhance the flavor of the
food. The nutrients provided by these vegetables are immense as they
are believed to be essential to gain healthy skin and eyes, and also for
the proper functioning of the central nervous system.
While onion is called the magic bulb, garlic is often referred to as
the wonder drug. Since ancient times, bulb vegetables are used as
medicines because of their quality of curing diseases like high blood
pressure and even prevention of cancer.
118
Root and Tubers
Carrot, Radish, Turnip, Beets, Potato, Sweet potato
Organic carrots, beets, turnips, and celery root on a white
background
Root vegetables are those that are grown under the soil and
possess nutrients that they gain from the soil. This can be a slightly
confusing category because some bulb vegetables like garlic and
ginger, and even some stem vegetables are considered to be root
vegetables simply because they possess the characteristics of root
vegetables.
Root vegetables are a great source of proteins, carbohydrates,
and are very low in fats. The calorie content in root vegetables is
absolutely nil and this makes it all the more attractive to people who are
on a weight loss diet. Along with the nutritional benefits, another
advantage of root vegetable is that they have medicinal properties too.
Stem
Asparagus, Kohlrabi, Rhubarb
Stem vegetables are those that have shoots or stalks which can be
consumed. These vegetables can be used to make a variety of dishes
and are usually served with pasta, sandwiches, soups, etc. Along with
being delicious, stem vegetables possess minerals, vitamins and
antioxidants.
Leaf
Cabbage, Kale, Lettuce, Spinach
Leaf vegetables are plant leaves eaten as vegetables. Sometimes
they are accompanied by petioles and shoots. These vegetables include
a whole lot of vitamins that are required to remain fit and also to prevent
some diseases and health problems.
Leaf vegetables contain potassium, iron, magnesium, calcium, folic
acid and certain phyto-chemicals that are important for the proper
functioning of the body. Consuming green leafy vegetables everyday
decreases the risk of diseases like high blood pressure, diabetes, cancer,
heart diseases, etc.
119
Fruits
Egg plant, Capsicum, Tomato, Pumpkin, Cucumber, Fuzzy melon,
Muskmelon
Fruit vegetables are so called because botanically they fulfill the
definition of fruits, but are used as vegetables by human beings. They are
considered to be fruits because in the scientific sense of the term, fruits
are those that carry the seeds of the plant.
Flower
Cauliflower, Broccoli, Broccoflower
Flowering vegetables are so called because they have the shape
of flowers. They are usually small in size and appear like many flower buds
clustered together. Along with essential nutrients, flowering vegetables
also bear some phyto-chemicals called as ‘isothiocyanates’ which help in
preventing the production of cancerous cells. For this reason, these
vegetables are called functional vegetables.
Seeds
Pea, Soybeans, French bean
Also called Podded vegetables. They are cool season crop grown
in many parts of the country. The podded vegetable may be used fresh,
in salads, frozen, as a snack or canned, ready for those winter meals.
Podded vegetables are a rich source of proteins which help in
providing the energy and strength required to carry out daily activities.
They also contain potassium, folic acid, complex carbohydrates,
magnesium, iron, fiber and zinc.
FRUITS
1. Apple
Apples are a sweet fleshy fruit that grow around the
world.
2. Apricot
Sharing some resemblances to a peach, apricots are a
small fleshy fruit that contain a hard stone (technically a
seed) in the middle.
3. Avocado
Avocados are an interesting fruit because they are
very low in carbohydrate yet high in healthy fats.
120
it was first referred to in English by the name of “crocodile pear”.
4. Banana
The banana is a tropical fruit with a long body covered in a
yellow skin.
5. Blackberries
Blackberries are one of the tastiest fruits around.
They are a small edible fruit with a big taste, and
botanically they are a kind of berry that grow on
brambles.
6. Blackcurrant
Since blackcurrants have a sour and tart flavor, they
are often sweetened prior to consumption.
7. Blueberries
They are certainly rich in health-protective
polyphenols, and they offer a decent selection of
vitamins and minerals too.
8. Capers
Typically served alongside salmon and horseradish sauce,
capers are a pea-sized green fruit native to parts of the
Mediterranean and Asia.
9. Cherries
The cherry is a small fruit with a sweet and juicy taste.
There are also two main types of cherry; sour cherries
and sweet cherries.
10. Cranberry
Cranberries are a small edible berry with a bright red
color.
They’re a very popular commercial fruit, and they
feature in all sorts of processed food products such as juice, jam, jelly, and
more.
11. Date Palm
Date Palm, often simply referred to as ‘date’, is a sweet
edible fruit believed to originate from the Middle East
region.
121
12. Durian
Known for its peculiar scent, the durian is a
giant-sized tropical fruit that’s native to SouthEast Asia.
13. Grapes
Grapes are one of the most prevalent types of
fruit, and we can find them almost everywhere.
Grapes are very versatile too, and they form the
basis of many different wines, juices, jams, and
dessert products.
14. Grapefruit
Grapefruit is a large citrus fruit believed to originate in
Asia.
It is actually a hybrid fruit, which means that it is not an
original species; it was created by the natural crossing of
an orange and a pomelo.
15. Guava
Guava has an interesting appearance and it
has a lime-green skin with a pink fleshy center.
Depending on the ripeness of the fruit, guavas
may taste anything from slightly sour to sweet.
16. Jackfruit
Jackfruit grows in tropical regions throughout the
world, but it is believed to have originated in India.
Jackfruit has a unique name, and the fruit has an
interesting appearance too.
17. Kiwi
.
Kiwifruit is a soft, green and juicy edible fruit.
It has the alternate name of ‘Chinese gooseberry’
and it is one of the most famous types of fruit in the
world.
18. Lemon
The lemon is a yellow citrus fruit native to Asia.
Lemons house a tart soft flesh behind a thick
yellow skin, and they are a famous culinary fruit.
122
19. Lime
The flesh of both fruits looks very similar except for the color,
and their nutritional profile and health benefits are fairly similar
too.
20. Longgan
Longan is a tropical fruit that belongs to the
soapberry family.
Longans are a brilliant white, with a big black seed,
surrounded by an olive-brown skin.
21. Lychee
The lychee is a tropical fruit almost identical in nature to
rambutan and longan fruit.
22. Mango
Sometimes referred to as the “king of fruits”, mangoes
are a tropical fruit with extremely sweet and
juicy flesh.
They are native to South Asia, and they’re a
common fruit in countries such as India, the
Philippines, and Thailand.
23. Melon
Sticking with the higher sugar fruits, melon is another
sweet-tasting fleshy fruit.
24. Mulberry
Mulberries come in all shapes and sizes, and they are a
popular berry that grow around the world.
Mulberries are popular in fresh and dried form; black
and red mulberries are sweet and juicy with a slightly
tart flavor.
25. Orange
The orange is a citrus fruit and, surprisingly, it is a
hybrid rather than an original species. Oranges have
a tough outer peel that encases the soft, juicy
center.
123
26. Papaya
A tropical fruit with an exotic name; the papaya.
Papayas originate in Central America and grow in most
countries with a tropical climate.
The fruit has a smooth outer skin and a soft, reddishorange flesh inside.
27. Passion Fruit
Passion fruit is one of the more unique fruits, and it
is about the size of a golf ball. A hard, brown outer
shell surrounds a yellow, gelatinous sticky, and
sweet flesh.
28. Pear
Pears are a delicious, sweet, and juicy fruit.
Pears have the sweetness of an apple mixed with a kind of
mild, citrus-like flavor and smell. The flesh is crunchy as you
bite into it, with a large amount of water locked inside.
29. Pineapple
Pineapples have a firm yellow flesh that supplies a juicy,
sweet taste.
30. Pomegranate
Pomegranates are unique in appearance and taste.
This interesting variety of fruit has a thick and firm red skin.
Inside the pomegranate, we can find hundreds of red
edible seeds (known as arils) separated into different
chambers by a white stringy material called albedo.
31. Rambutan
The rambutan is also one of the strangest looking
fruits in the world.
While the skin feels dry and leathery, the flesh inside is
soft, white and round, and contains a large seed in
the middle.
32. Star Fruit
Starfruit is one of the most visually appealing fruits.
124
The flesh is firm, and its color ranges from green to a deep, bright yellow
when fully ripe.
33. Strawberry
The strawberry is one of the most common (and beloved)
fruits in the world.
Commonly eaten fresh, with cream, or in a range of
desserts, strawberries are a soft and sweet-tasting fruit.
125
ACTIVITY1: PICTURE IDENTIFICATION
Directions: Name the following pictures. Write your
answer above the picture presented.
WHAT
HAVE YOU
LEARNED
?
126
ACTIVITY 2: A FOOD HISTORY
Directions: Research about 1 fruit and 1 vegetable.
Discuss the history of origin, the usage, composition
and recipes.
127
MASTERY TEST
I.
Directions: Write T if the statement is correct and
F, if the statement is wrong. Write your answer on the
space provided before the number.
___ 1. Flavor of fresh-cut vegetables is more important than for fresh-cut
fruits due to the way the products are consumed.
___ 2. Gloss on the outside of whole fruits tends to be a desirable attribute
for whole fruits.
___ 3. Root vegetables are a great source of proteins, carbohydrates, and
are a lot of fats.
___ 4. A vegetable is the edible portion of a plant.
___ 5. Mango is considered as the king of fruits.
___ 6. Leaf vegetables are plant leaves eaten as vegetables.
___ 7. A fruit is the mature ovary of a plant.
___ 8. The strawberry is one of the most common (and beloved) fruits in
the world.
___ 9. Root vegetables are those that are grown under the soil and
possess nutrients that they gain from the soil.
___ 10. A tomato is botanically a vegetable.
II.
Essay.
1. Discuss the ways on how to select the best quality of fruits and
vegetables.
III.
Laboratory Exercises:
Prepare 1 recipe of each of the following:
10. Pasta Noodles recipe
11. Rice recipes
12. Noodle recipe
128
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://vric.ucdavis.edu/main/faqs.htm
https://www.greenmylife.in/classification-of-veggies/
129
HOT AND COLD DESSERTS
“I cook with wine, sometimes I even add it to the food.”
― W.C. Fields
LEARNING OUTCOMES
Subtopics:
Kinds of
desserts
At the end of the discussion, the students
are expected to:
•
•Preparatio
n of recipes
•
•
•
Create innovative hot and cold
desserts;
Trace down origins of desserts
and
Demonstrate dessert cooking
method.
I WONDER!
Directions: Write T if the statement is correct and F, if
the statement is wrong. Write your answer on the space provided
before the number.
___ 1. Cake is a form of bread or bread-like food.
___ 2. Desserts are sweet foods served before a meal.
___ 3. Biscuit is a word used for a different variety of baked, usually flourbased food goods.
___ 4. Gelatin is a carbohydrate acquired by boiling skin, tendons,
ligaments, and/or bones with water.
___ 5. Cake is a sweet baked food that is usually small, flat, and round
and is made from flour and sugar.
___ 6. Cookies is a sweetened frozen food usually eaten as a snack or
dessert.
___ 7. Vegetables, fruit, or nuts which have been glazed and covered
with sugar are assumed to be candied.
___ 8. Dessert is a Greek concept in Ancient times.
___ 9. Pudding is a type of food that can be both a dessert and a savory
dish.
130
___ 10. The word “Dessert” comes from the French verb “desservir”,
meaning “to clear the table.”
What I need
I cook. My favorite
to Know!
thing to make is love. —
Jarod Kintz
DESSERTS
Desserts are sweet foods served at the end of a meal. Dessert is
essentially a French concept. It was the French who, in the 1600s, divided
sweet parts of the meal from the sour and savory parts. The term
“Dessert” is used in America, Australia, Canada, Ireland and France. In
England, some consider the word “Dessert” to be vulgar, and call it
“afters”, the “sweet” or “pudding” instead. The upper-class preference is
for “pudding.” But they will still call a dessert spoon a dessert spoon. In the
food business in England, though, dessert has definitely become the term
used by food marketers, etc.
Desserts can be served room-temperature, warm, hot, chilled or
frozen. They are usually a sweet food, but the Dessert course can include
a savory item such as cheese, or nuts. In America, traditional desserts are
jellies, puddings, pies, cakes and ice cream. If cheese is served, it would
be as a wedge of cheddar to the side of a piece of apple pie.
Desserts are usually eaten either out of hand, with a fork, or with a spoon.
There are very few drinkable desserts.
Dessert in North America and Britain is traditionally accompanied by a
cup of coffee or tea. In Italy or France, coffee is rarely served after a meal
with Dessert.
Japanese desserts are often based on rice (“mochi”) and pastes (“anko”)
made from beans. 80% of all Adzuki Beans grown in Japan are used for
sweets.
Most custards made are dessert ones. There are also savory custards,
though, such as quiche.
Most people think complicated when they think about making a dessert.
A simple but good dessert can be fresh fruit, with good pouring or
spooning cream on it.
131
A dessert spoon is half-way in size between a teaspoon and a
tablespoon.
The word “Dessert” comes from the French verb “desservir”, meaning “to
clear the table.” It’s what was served after the table was cleared of the
items that were on it for the savory portion of the meal. Many hosts and
hostesses still insist that the salt and pepper, and any tracklements, should
be removed from the table before dessert appears.
Dessert” in French is “dessert”; “desserte” (with an “e” at the end) is a side
serving table or cart.)
“Après Moi, Le Dessert” is a cleverly titled book by Jim Chevallier
presenting recipes for an eighteenth-century French model meal.
TYPES OF DESSERT
1. Cake
Cake is a form of bread or bread-like food. In its current forms, it is
usually a sweet baked dessert. In its oldest forms, cakes were usually fried
breads or cheesecakes.
Modern cake, particularly layer cakes, normally contain a
combination of flour, sugar, eggs, and butter or oil, with some varieties
also requiring liquid (naturally milk or water) and leavening agents (such
as yeast or baking powder).
A pound cake is usually baked in a loaf or Bundt pan. Many
chocolate cakes, sour cream cakes, and fruit crumb cakes are
dissimilarity of pound cake.
Cake is frequently served as a special dish on ceremonial
occasions, for example anniversaries, weddings, and birthdays. There are
numerous cake recipes; some are bread-like, some rich and elaborate,
and several are centuries old.
Cake making is no longer a difficult procedure; while at one time
significant labor went into cake making (predominantly the whisking of
egg foams), baking utensils and instructions have been simplified so that
even the most amateur cook may bake a cake.
132
2. Cookie
Cookies is a sweet baked food that is usually small, flat, and round
and is made from flour and sugar. In some English-speaking countries
except for the US and Canada, crisp cookies are called this as biscuits.
Chewier biscuits are sometimes referred cookies even in the UK.
Several cookies may also be called by their shape, such as date squares
or bars.
Cookies or biscuits may be mass-produced in the factories, bake in
small bakeries or home-made. Biscuit or cookie variants include sandwich
biscuits for example Custard creams, Oreos, Bourbons and Jammy
Dodgers, with marshmallow or jam rich and sometimes dipped in
chocolate or another sweet coating.
Cookies are often served together with beverages like tea,
chocolate, coffee, and milk. Factory-made cookies are sold in grocery
stores, convenience stores and as well in vending machines. Fresh
cookies are commonly sold at bakeries and coffeehouses, such as
Starbucks.
3. Biscuit
Biscuit is a word used for a different variety of baked, usually flourbased food goods. The word is applied to two distinct products in North
America and in the Commonwealth of Nations and in Europe.
The North American biscuit is typically a soft and sometimes
spongy, leavened quick bread, and is covered in the article Biscuit
(bread). This entry tackles the other kind of biscuit, which is usually hard,
flat and unleavened.
Early biscuits were hard, dry, and unsweetened. They were most
frequently cooked following bread, in a cooling bakers’ oven; they were
an inexpensive form of food for the poor.
4. Gelatin
Gelatin is a protein acquired by boiling skin, tendons, ligaments,
and/or bones with water. It is frequently get from cows or pigs. Gelatin is
used in candies, marshmallows, cakes, ice cream, and yogurts; and
nowadays they used it in vitamins as a coating and as capsules, and it is
occasionally used to assist in “clearing” wines.
133
Gelatin is not vegan. Though, there is a product called “agar agar”
that is occasionally marketed as “gelatin,” however it is vegan. It is
derived from a kind of seaweed.
Most likely best known as a gelling agent in cooking, different kinds
and grades of gelatin are used in a large range of food and nonfood
products: general examples of foods that contain gelatin are gelatin
desserts, aspics, trifles, marshmallows, candy corn, and confections like
Peeps, gummy bears and jelly babies.
5. Pastry
Pastry is dough of flour, water and shortening that may be savory or
sweetened. The term “Pastries” advises many kinds of baked products
prepared from ingredients like flour, sugar, milk, butter, water, egg,
shortening, and baking powder.
Small tarts and other sweet baked products are called pastries.
Usual pastry dishes include pies, quiches and pasties. Pastry chefs make
use of a mixture of culinary skill and creativity in baking, preparation,
decoration, and flavoring together with ingredients. Presentation is an
main phase of pastry and dessert preparation.
6. Ice Cream
Ice cream (named from earlier iced cream or cream ice) is a
sweetened frozen food usually eaten as a snack or dessert. It is typically
prepared from dairy products, like milk and cream, and frequently mixes
together with fruits or other ingredients and flavors available in the market
such as vanilla.
It is naturally sweetened by sucrose, corn syrup, cane sugar, beet
sugar, and other sweeteners. Usually, flavorings and colorings are added
in addition to stabilizers.
The combination of ingredients is stirred to incorporate air spaces
and cooled under the freezing point of water to avoid detectable ice
crystals from forming. The ice cream becomes more malleable as its
temperature increases.
7. Pies
Pies are described by their crusts. A filled pie has pastry lining the
baking dish, and the filling is located on top of the pastry but left open.
134
Pies can be a selection of sizes, ranging from bite-size to ones considered
for numerous servings.
A top-crust pie has the filling in the bottom of the dish and is
covered with a pastry or other covering prior to baking.
8. Pudding
Pudding is a type of food that can be both a dessert and a savory
dish. The term pudding is said to come from the French word boudin,
originally from the Latin botellus, which means “small sausage”, referring
to covered meats used in Medieval European puddings.
The original pudding was prepared by combination of assorted
ingredients with a grain product or other binder such as butter, flour,
cereal, eggs, and/or suet, resulting in a solid mass. It usually baked and
steamed.
9. Candy
Candy, also referred sweets or lollies, is a confection that features
sugar as a principal ingredient. Example of candies available is
chocolate, chewing gum, and sugar candy.
Vegetables, fruit, or nuts which have been glazed and covered
with sugar are assumed to be candied.
COLD DESSERT
Chocolate Cream
French style mousse-like dessert, made
without gelatin. Make egg yolk mixture,
mix in the other ingredients in order,
then transfer the batter into ramekins. To
bake, pour hot water into the baking
tray and bake at low temperature as
instructed. Make sure to chill well before
serving.
French style dessert. This is a simple
standard flan recipe. Prepare caramel
and pour it over the baked flan. If
making caramel is difficult, you can top
the flan with whipped cream instead,
135
which can be made with 100g whipping cream and 8g sugar.
French style raspberry mousse with a
sponge bottom layer, originally called
ENTREMET FRAMBOISE.
“Framboise”
means raspberry in French. To enjoy a
different variation, you can make it with
four layers, alternating with raspberry mousse and sponge. For a more
professional presentation, thinly spread raspberry jam over the sponge,
pour the mousse on top, freeze, then spread raspberry jam on top of the
mousse.
Flan Dessert with Chocolate Mousse with
Seasonal Fruit
French style flan dessert. To create a
sundae-like look, pipe a generous
amount of whipped cream on top of
and/or on the side of the flan, then
garnish with chocolate sauce, colored
sprinkles and bananas. You can also
bake and serve the flan in ceramic cups
or ramekins.
French style mousse made with
chocolate. As the mousse may become
too firm, use only the required amount
of gelatin. Optionally, you can top the
mousse with whipped cream, with a
sugar content of 6 – 8 %.
French style frozen mousse. Serve the mousse when it has been slightly
thawed and become soft.
Black and White Mousse
French style two-layered mousse. After
refrigerating the dark layer until firm,
pour the white cream over it and place
back in the refrigerator.
(All pictures sources:
http://www.cakepia.info/english_recipe/cold-desserts.html)
HOT DESSERTS
136
Baked Caramelized Apples
French style caramelized apple dessert,
baked with crumb topping. When
making caramel syrup, watch carefully
as it will burn very quickly. When it turns
brown and smoke starts to rise, you will
notice the bubbles change. When it
becomes smooth and small bubbles form, remove from heat. For this
recipe, slightly burnt caramel is perfect.
Gratin Doux Bread Pudding
French style dessert. “Gratin doux”
means “sweet gratin” in French. You
can substitute the bread with readymade sponge. To enjoy more
variations, you can add diced
canned fruits.
Sweet Potato Bake
Familiar sweet potato bakes in
ramekins. Bake until golden brown,
and done. You can serve them hot
from the oven, but cooled ones are
as good as freshly baked ones.
Carrot Drop Doughnuts
Carrot drop doughnuts using a
microwaved carrot. Peeling is
optional - you can microwave the
carrot without peeling it. Press the
cooked carrot through a sieve and
combine with the other ingredients.
Since the batter is sticky, use a spoon
to drop the dough into oil. You can
adjust the consistency of the batter
with milk.
Apple Fritters
137
Swiss style dessert. Sprinkle with granulated sugar after frying. If
available, add cinnamon powder to the sugar.
WHAT
HAVE YOU
LEARNED
?
(All pictures source: http://www.cakepia.info/english_recipe/hotdesserts.html)
ACTIVITY1: PRODUCT INNOVATION
Directions: Write at least 3 recipes from the Philippines
that you have to innovate from the common recipe.
Make your own style, ingredients and procedures.
138
ACTIVITY 2: I LOVE PHILIPPINES
Directions: Research about Dessert recipes in the
Philippines. Choose 2 best recipe that represent the
country and write down the history, methods, recipe
and cultural significance.
139
MASTERY TEST
I.
Modified True or False
Directions: Write T if the statement is correct and F, if
the statement is wrong. Write your answer on the
space provided before the number. Underline the incorrect word and
write the correct answer on the space provided.
___ 1. Biscuits is a form of bread or bread-like food. _____________________
___ 2. Desserts are sweet foods served before a meal. _________________
___ 3. Biscuit is a word used for a different variety of baked, usually flourbased food goods. ______________________
___ 4. Gelatin is a carbohydrate acquired by boiling skin, tendons,
ligaments, and/or bones with water. _______________________
___ 5. Cake is a sweet baked food that is usually small, flat, and round
and is made from flour and sugar. ______________________________
___ 6. Cookies is a sweetened frozen food usually eaten as a snack or
dessert. _________________________
___ 7. Vegetables, fruit, or nuts which have been glazed and covered
with sugar are assumed to be canned. _______________________________
___ 8. Dessert is a Greek concept in Ancient times. ______________________
___ 9. Candied Fruits is a type of food that can be both a dessert and a
savory dish. ___________________________
___ 10. The word “Dessert” comes from the French verb “desservir”,
meaning “to clear the table.” ________________________
II.
Cake
Identification. Name at least 5 recipes of the following types
of dessert.
Biscuit
Cold
Pudding
Candied
140
III.
Laboratory Exercises:
Prepare 2 recipes of each of the following:
13. Dessert recipe
(See you in the laboratory room on a scheduled basis. Announcement will be
done on your group messages)
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Online Links:
https://www.cooksinfo.com/desserts
https://www.leaf.tv/articles/types-of-desserts/
https://differenttypes.net/types-of-desserts/
http://www.cakepia.info/english_recipe/hot-desserts.html
141
BAKING
“Cooking is at once child's play and adult joy. And cooking done
with care is an act of love.”
― Craig Claiborne
LEARNING OUTCOMES
At the end of the discussion, the students
are expected to:
Subtopics:
•Introduction
to
Baking
•Terminologies in
baking
•Ingredients
•Tools and
Equipments
•Preparation of
Recipes
•
•
•
Create innovative recipes of
baked products;
Analyze and quantify recipes of
baked products and
Demonstrate recipes of baked
products.
I WONDER!
Directions: Identify the following meanings about baking.
Write your answers on the space before the number.
142
1. Best tool for thoroughly combining just about everything.
2. Tool that helps you cut fat into dry ingredients to create flaky
What I need
biscuits, scones and pie crusts.
to Know!
3. It is used in making pie products.
4. A thermally insulated chamber used for the heating, baking.
5. A flour has the lowest protein (gluten) level of all the types of flour.
6. This dark, viscous syrup is the liquid that is left behind from refining
sugar.
7. Also known as sodium bicarbonate.
8. Cook with dry, radiant heat in an oven.
9. Stir ingredients together until well mixed.
10. Also called 10X or powdered sugar, this is granulated sugar that has
been ground into a powder with cornstarch.
Tis an ill cook that
cannot lick his own
fingers. — William
Shakespeare
BAKING/BAKED PRODUCTS
Baking, process of cooking by dry heat, especially in some kind of
oven. It is probably the oldest cooking method. Bakery products, which
include bread, rolls, cookies, pies, pastries, and muffins, are usually
prepared from flour or meal derived from some form of grain. Bread,
already a common staple in prehistoric times, provides many nutrients in
the human diet.
The earliest processing of cereal grains probably involved parching
or dry roasting of collected grain seeds. Flavor, texture, and digestibility
were later improved by cooking whole or broken grains with water,
forming gruel or porridge. It was a short step to the baking of a layer of
viscous gruel on a hot stone, producing primitive flat bread. More
sophisticated versions of flat bread include the Mexican tortilla, made of
processed corn, and the chapati of India, usually made of wheat.
TOOLS AND EQUIPMENTS
When it comes to baking, one's tools can lead to either satisfying
success or frustrating failure. There are tons of products available to help
with tackling different baking tasks — from mixing and measuring up
through finishing and decorating. Here are some of the more common
tools you'll encounter along with way, with guidance, tips and uses for
each.
143
1. Measuring
Measuring Cups and Spoons: Proportions are key for any baking
recipe, so measuring cups and spoons are invaluable for amateur and
professional bakers alike. Glass cups are great for reading liquid amounts,
and metal spoons and cups are ideal for scooping and leveling dry
ingredients.
2. Digital Scale
When it comes to dry ingredients, a digital scale is the mostaccurate way to measure. The amount of flour in one cup can actually
vary by up to 30 percent depending on whether or not it's been sifted,
how you actually got the flour into the measuring cup and how humid
the air is that day.
3. Mixing
Sifter or Strainer: A sifter is a relatively inexpensive and rather vital
piece of equipment, useful with just about any recipe. You can also use a
fine-mesh strainer to let your kitchen tools pull double duty.
4. Bowls
It's best to use bowls made of glass or a nonreactive metal (e.g.,
stainless steel). Plastic bowls can retain flavors that you might not want in
your muffins, and they are also no good for melting chocolate or whisking
egg yolks and sugar over a pot of simmering water.
5. Silicone Spatula
They’re heat-resistant, don't stain or absorb flavors, and are
essential for gently mixing things such as cake batters, meringues or
whipped cream. (They're also excellent for making omelets and
scrambled eggs.)
6. Whisk
A whisk is the best tool for thoroughly combining just about
everything.
7. Electric or Stand Mixer
An electric mixer is sure to make your baking life much easier,
especially when it comes to creaming butter or whipping cream.
8. Wooden Spoon(s)
Wooden spoons are great for all kinds of stirring because they’re so
sturdy.
144
9. Pastry Brush
It can be used to grease a pan before pouring in cake batter, to
coat dough with melted butter or egg wash, or to “paint” milk on top of a
piecrust.
10. Kitchen Scissors
They can be useful in so many different ways: Snipping fresh herbs,
cutting parchment to fit a pan, and even just opening stubborn
packages and containers.
11. Chef's Knife
This all-purpose knife is great for slicing, dicing, chopping, and
mincing just about any ingredient your recipe calls for.
12. Rectangular Baking Pan
A regular baking pan (13x9x2 inches) is a definite must-have. You
can use it for so many sweet things—cakes, brownies, cookie bars.
13. Round Cake Pan
Round cake pans come in 8-inch and 9-inch diameters, but most
layer cake recipes will work with either size.
14. Loaf Pan
Banana bread, pumpkin bread, zucchini bread, and sandwich, all
of our favorite homemade bread recipes call for a loaf pan. A
rectangular pan.
15. Pie Plate
It is used in making pie products.
16. Square Baking Pan
Cookie bars, cakes, brownies, and corn bread are just a few of the
baked goods you can serve up from an 8x8 or 9x9 pan.
17. Muffin Pan
Used to bake muffins and other baked goods.
18. Baking Sheet/Cookie Sheet/Sheet Pan
This pan is essential for baking most any kind of cookie, but baking
sheets and sheet pans with raised sides could also be used for cookies
and work best for sheet pan dinner recipes, too.
145
19. Hand Mixer/Stand Mixer
It makes mixing up doughs and batters much easier and quicker,
and it’s by far the best way to mix ingredients into a thick, stiff cookie
dough without tiring out your arm.
20. Parchment Paper
Spreading a sheet over your pan before you start baking cookies
will make clean-up much easier and prevent your baked goods from
sticking to the pan.
21. Pastry Blender
Used in cutting cold butter or shortening into flour
22. Pastry Wheel
It can definitely be used to cut pastry dough smoothly, but in a
pinch, you can use a sharp knife instead.
23. Serrated Knife
A serrated bread knife might come in handy for some baked
recipes, but you can usually get by with just your chef’s knife and paring
knife.
24. Oven
An oven is a thermally insulated chamber used for the heating,
baking, or drying of a substance, and most commonly used for cooking.
FORMING & PORTIONING
1. Rolling Pin
This essential tool is used with just about any type of baked good
you can imagine — biscuits, scones, pie dough, puff pastry, cutout
cookies and even fondant for cake decorating. It can be made out of
wood, marble, metal or silicone, with or without handles, and straight or
tapered.
2. Dough Scraper
Bench scraper is useful for getting any stuck-on messes off your
counter, but can also be used for portioning dough. They can be made
of either metal or plastic, with plastic being great for getting the last bits
of batter or dough out of a bowl.
146
3. Mechanical Scoops
Mechanical scoops come in a range of sizes and can be used for
getting uniform cookies and perfectly portioning cupcake batter.
4. Cookie and Biscuit Cutters
These come in all shapes and sizes — from the basic (squares or
stars) to the more elaborate (cars or dinosaurs).
INGREDIENTS
1. Flours
All-Purpose Flour
This basic flour is a pantry staple and can be used in most baked
goods, from chewy breads to light biscuits and scones. It is sold bleached
or unbleached.
Cake Flour
This flour has the lowest protein (gluten) level of all the types of flour,
making it great for tender cakes, biscuits or scones. Keep it in the pantry
for up to eight months.
Pastry Flour
Pastry flour has a gluten level between that of cake flour and that
of all-purpose flour; it's great in pie dough because it leads to a tender
crust that isn't extremely fragile.
Bread Flour
This flour is super-high in gluten, so it’s ideal for yeasted breads
where you want a good amount of structure and chew. It can be found
in white or whole wheat, and bleached or unbleached. Store in the
pantry for up to eight months.
Self-Rising Flour
This is all-purpose flour to which baking powder and salt have been
added. Don't substitute it for other flours because the added ingredients
might affect your recipe outcome — use it only if the recipe calls for it
Whole-Wheat Flour
This flour still contains the outer kernel of the wheat — also known as
wheat germ. If you want to add whole-wheat flour to a recipe, substitute
147
up to half of the all-purpose flour with whole wheat; any more than that
and your baked good might be too tough.
DRY SUGARS
Granulated Sugar
This is plain white sugar, refined from sugar cane or beets.
Superfine Sugar
Since it is more finely granulated than table sugar, it dissolves
almost instantly and is useful for meringues and cool liquids.
Confectioners' Sugar
Also called 10X or powdered sugar, this is granulated sugar that has
been ground into a powder with cornstarch. Confectioners' sugar is
commonly used in cake and cookie icings and is often dusted on
desserts. It's best to store it in the original box.
Brown Sugar, Light or Dark
This soft-textured, hearty-tasting sugar is white sugar flavored with
molasses. Light and dark are generally interchangeable, and which one
you choose depends on your fondness for the rich flavor of molasses.
Decorating or Coarse Sugar
The granules are about four times larger than granulated sugar and
come in myriad colors. This is best used for decorating to add some
sparkle and provide a crunchy texture.
Turbinado or Demerara Sugar:
Turbinado is a less-refined sugar from which only the surface
molasses has been removed. It is light in color and usually has a larger
crystal. Demerara is the English name for turbinado sugar and denotes
where the sugar originally came from, the Demerara district of Guyana.
WET SUGARS
Molasses
This dark, viscous syrup is the liquid that is left behind from refining
sugar. Light molasses is from the first boiling of the sugar syrup; dark is from
the second; and blackstrap, the strongest, is from the third.
148
Honey
For baking purposes, select a light-colored honey for a more
delicate flavor.
Maple Syrup:
The grading of maple syrup is a measure of its color — the darker
the syrup, the stronger and more robust the flavor.
Agave Nectar:
Agave nectar is made from the sap of the same plant that
produces tequila. It tastes similar to honey and can be interchanged with
it in your baking recipes. It can be stored at room temperature.
LEAVENERS
Baking Soda
Also known as sodium bicarbonate or bicarbonate of soda, baking
soda is used as a chemical leavener to make dough and batter rise.
When dissolved in liquid and combined with an acid such as buttermilk,
molasses, sour cream or yogurt, a chemical reaction occurs that
produces carbon dioxide to leaven baked goods.
Baking Powder
This leavener is composed of baking soda, an acid (usually cream
of tartar) and a moisture absorber, like cornstarch. The majority of baking
powders available are "double-acting," meaning that they react first
when dissolved in liquid and then again when exposed to heat.
Active Dry Yeast:
This is yeast that has been dehydrated into tiny granules. Before
using it must be reactivated or "bloomed" by being mixed with warm
water (about 110 degrees F) and sometimes a small amount of sugar for
the yeast to feed on.
Instant Yeast
Also called "quick rise," "rapid rise" or "fast rise" yeast, it is produced
similar to active dry yeast, but with more porous granules that don't
require the reactivation step. This leavener works in about half the time of
active dry yeast.
149
CHOCOLATES
Unsweetened Chocolate:
This is also called baking chocolate and, as the name implies,
doesn't have any added sugar.
Dark Chocolate:
Dark chocolate can be labeled bittersweet or semisweet.
Bittersweet chocolate is less sweet than semisweet, but can often be
used interchangeably when baking.
Milk Chocolate:
This is dark chocolate with at least 12 percent milk solids added. The
milk solids make it creamier and mellower than semisweet and
bittersweet chocolate, but also give it a shorter shelf life — it keeps for four
to six months.
White Chocolate:
This is technically not chocolate, since there is no chocolate liquor,
but it does contain cocoa butter along with sugar, vanilla and lecithin.
Chocolate Chips:
These contain less cocoa butter than chocolate bars, which is why
they can retain their shape when baked. It's best to use these where you
want the chocolate-chip shape. Store tightly wrapped.
Unsweetened Cocoa Powder:
Cocoa powder is made when cocoa butter is removed from the
chocolate liquor (cacao beans that have been fermented, dried,
roasted, shelled and ground into a paste). Unsweetened cocoa powder
is either "natural" or "Dutch-process" — natural cocoa powder has a deep
chocolate flavor, and Dutch-process cocoa powder has been treated
with an alkali, which neutralizes its acidity and makes it mellower.
Ground Chocolate:
This is a blend of cocoa, chocolate, sugar and vanilla, and is
occasionally used in recipes. It can easily be mistaken for cocoa powder
in the store or your cupboard, but it gives very different results.
OTHER ESSENTIALS
Butter
150
Recipes are written for unsalted butter, unless otherwise stated. If
you have only salted in the house, omit any salt that might be in the
recipe.
Cream
Heavy cream (also called heavy whipping cream) has the highest
fat content of creams available in your grocery store, with at least 36
percent. You need at least 30 percent fat in order for cream to whip
properly, and ultra-pasteurized cream will not whip well unless it contains
additives.
Eggs
Recipes are written for large eggs, unless otherwise noted.
Vanilla Extract
For the best flavor, use pure vanilla extract, but artificial can be
used in a pinch.
Salt:
Most baking recipes are written for a fine-grain salt, unless otherwise
specified. Also, larger granules are sometimes desired for added texture
and crunch. Store it tightly sealed, away from dampness, and it will last
forever.
Liquids
Water is the liquid most commonly added to doughs. Milk is usually
added to commercial preparations in dried form, and any moisture
added in the form of eggs and butter is usually minimal.
DO’S AND DON’TS
DO get yourself a set of proper measuring cups and spoons. Cups
and teaspoons are standardized units of measurement that require
specific tools — a regular cup or spoon won’t cut it.
DON'T use liquid measuring cups with dry ingredients. Though you
can kind of get away with using dry measuring cups for liquids, it doesn’t
work the other way around. Measuring spoons can be used for either dry
or wet ingredients.
DO read and follow directions carefully. "1 cup sifted all-purpose
flour" and "1 cup all-purpose flour, sifted" are not the same the thing. You
151
sift the flour before measuring it in the former and after in the latter, which
leads to different amounts of flour.
DON'T use your measuring cup to scoop out flour. We recommend
you spoon it into the cup and then level it off instead.
DO pack brown sugar into measuring cups and spoons. Packing is
the standard way brown sugar (but only brown sugar) is measured for all
recipes.
DON'T tilt your utensils when measuring liquids. An un-level
measuring cup can lead to error, so always set it on a flat surface to get
an accurate reading.
DO read liquid measurements from the side. To get an accurate
reading you must view from the side to see where the bottom of the
meniscus (the curved shape at the top of liquids caused by surface
tension) lands.
DON'T forget to coat your measuring cups and spoons with nonstick
cooking spray before filling with sticky substances such as honey, agave
or maple syrup. The spray will help them slide out with ease.
DO invest in a digital scale if you intend to do lots of baking. It is the
most-accurate method of measuring ingredients. Be sure to zero out the
scale after adding a bowl to hold your ingredients, and make sure your
scale is set to either grams or ounces per the recipe.
DON'T confuse ounces with fluid ounces. The first is a measure of
weight, and the second is a measure of volume (though for water — and
other liquids of similar density — they are equivalent).
DO get to baking! Now that you're a measuring pro, all that's left is
to grab some recipes and preheat your oven.
SUBSTITUTE
Baking Powder (double-acting): 1 teaspoon = 1/2 teaspoon cream of
tartar + 1/4 teaspoon baking soda
Baking Soda: 1/4 teaspoon = 1 teaspoon baking powder (any acidic
ingredients in the recipe will have a more assertive, tangier flavor)
152
Buttermilk: 1 cup = 1 cup yogurt (not Greek) or 1 cup milk + 1 tablespoon
vinegar or lemon juice; let the mixture sit until curdled before using, about
10 minutes
Cake Flour: 1 cup = 1 cup - 2 tablespoons all-purpose flour + 2
tablespoons cornstarch
Self-Rising Flour: 1 cup = 1 cup all-purpose flour + 1 1/2 teaspoons baking
powder + 1/4 teaspoon salt
Cream of Tartar: large pinch to 1/4 teaspoon = 1/2 teaspoon lemon juice
Dutch Process Cocoa Powder: 1/2 cup = 1/2 cup natural cocoa +
replace the baking powder in the recipe with half the amount of baking
soda
Natural Cocoa Powder: 1/2 cup = 1/2 cup Dutch process cocoa +
replace the baking soda in the recipe with twice the amount of baking
powder
Eggs: 1 egg = 3 tablespoons mayonnaise or 1 tablespoon ground
flaxseed + 3 tablespoons water; let sit 5 minutes before using. Exception:
Do not substitute for any recipe that uses whipped egg whites.
Half-and-Half: 1 cup = 1/2 cup whole milk + 1/2 cup heavy cream
Heavy Cream: 1 cup = 1 cup whole milk + 1 tablespoon melted butter
Pumpkin Pie Spice: 1 teaspoon = 1/2 teaspoon ground cinnamon + 1/4
teaspoon ground ginger + 1/8 teaspoon ground clove + 1/8 teaspoon
freshly grated nutmeg
Iodized Salt: 1/2 teaspoon = 3/4 teaspoon kosher salt
Kosher Salt: 1/2 teaspoon = 1/4 teaspoon iodized salt
Semisweet Chocolate: 1 ounce = 3 tablespoons cocoa powder + 3
tablespoons granulated sugar + 1 tablespoon oil or melted butter
Dark Brown Sugar: 1 cup = 1 cup granulated sugar + 2 tablespoons
molasses or 1 cup light brown sugar
Light Brown Sugar: 1 cup = 1 cup granulated sugar + 1 tablespoon
molasses or 1 cup dark brown sugar
Lemon Juice: 1 teaspoon = 1/2 teaspoon apple cider vinegar
Sour Cream: 1 cup = 1 cup plain yogurt
153
Vanilla Extract: 1 teaspoon = 1 teaspoon bourbon or rum
Whole Milk: 1 cup = 1 cup skim or low-fat milk + 2 tablespoons melted
butter
Yogurt: 1 cup = 1 cup sour cream
BAKING TERMINOLOGIES
Bake – Cook with dry, radiant heat in an oven.
Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid
enough to pour.
Beat – Stir together very rapidly in order to incorporate air. This can be
achieved with a spoon, whisk, electric mixer, or food processor.
Blend – Stir ingredients together until well mixed.
Caramelize – Heat a sugar substance until it begins to turn brown.
Combine – Stir ingredients together just until mixed.
Cream – Beat together sugar and butter until a light, creamy texture and
color have been achieved. This method adds air to the batter, which
helps the leavening process. Sometimes eggs are also added during the
creaming step.
Cut In – Incorporating butter (or another solid fat) into flour just until the fat
is in small, granular pieces resembling coarse sand. This is achieved by
using two knives in a cross-cutting motion, forks, or a special pastry cutter.
Drizzle – Pour a thin stream of a liquid on top of something.
Dust – Coat the surface of something with a light sprinkling of a dry
substance (flour, sugar, cocoa powder, etc.).
Fold – Gently combine two substances in an effort to not deflate a
delicate, lofty texture. Using a spatula, fold the bottom of the bowl up
and over the top, turn the bowl 90 degrees, fold again, and repeat the
process until combined.
Glaze – Coat with a thick, sugar-based sauce.
Grease – Coat the inside of a baking dish or pan with a fatty substance
(oil, butter, lard) to prevent sticking.
Knead – Combine dough by hand on a hard surface. This involves folding
the dough over, pressing down, turning 90 degrees and then repeating
the process. Kneading mixes the dough as well as developing gluten
strands that give strength to breads and other baked goods.
Lukewarm – Slightly warm, or around 105 degrees Fahrenheit.
154
Proof – Allowing bread dough to rise or yeast to activate.
Rolling Boil – Water that boils with large, fast, and vigorous bubbles.
Scald – Heat to near boiling.
WHAT
HAVE YOU
LEARNED
?
Score – Cut lines or slits into something.
Softened – A solid, high-fat content substance that has been brought to
room temperature in order to make it more pliable.
Soft Peaks – Egg whites or cream that has been whipped to the point at
which a peak will bend or slump over to one side. To create a peak, pull
the whisk or beater straight up and out of the foam.
Stiff Peaks – Egg whites or cream that has been whipped to the point at
which a peak will stand completely erect. To create a peak, pull the
whisk or beater straight up and out of the foam.
Whip – Stir briskly with a whisk to incorporate air.
Whisk – A kitchen tool made of wire loops that tends to add air as it mixes
substances together.
ACTIVITY1: INNOVATION
Directions: Create an innovative recipe of the
following baked products: Cake, Cookies, Bread and
muffins. Only 1 recipe per kinds of baked goods.
155
ACTIVITY 2: DRAW MY FOOD
Directions: From the activity no. 1, make your
quantification per serving per recipe. Consider
overhead cost.
156
MASTERY TEST
I. Matching Type
Directions: Box A corresponds the meaning from
box B. Write the letter of your answer on the space
provided before each number.
A
B
1. Combine dough by hand on a hard
surface
a. Caramelize
2. Used as a chemical leavener to make
dough and batter rise.
b. Baking Powder
157
3. A kitchen tool made of wire loops that tends
c. Baking
to add air as it mixes substances together
4. Heat a sugar substance until it begins to
turn brown
d. Knead
5. A common liquid added to baked
products
e. Dust
6. This leavener is composed of baking soda, an
f. Bread
acid and a moisture absorber, like cornstarch
7. Common staple in prehistoric times
g. Agave Nectar
8. Process of cooking by dry heat, especially
in some kind of oven
h. Baking Soda
9. Coat the surface of something with a light
sprinkling of a dry substance
i.
Whisk
10. Is made from the sap of the same plant
that produces tequila.
j.
Water
11. Used to measure dry ingredients
k. Mixer
12. It can be made out of wood, marble, metal
l.
Bread Flour
or silicone, with or without handles, and
straight or tapered.
13. Baking pan (13x9x2 inches
m. Measuring Cup
14. This flour is super-high in gluten
n. Rectangular Pan
15. Used in creaming and whipping
o. Rolling Pin
II. Directions: Identify the following kitchen utensils used in baking.
Write your answer above the picture. (Source: shorturl.at/oGJY5)
158
REFERENCES:
159
Dodgshun, Graham & Peters, Michel, (2008). Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Matz, Samuel, Singh, R.Paul, (2020). Baking.Encyclopedia Britinia Inc.
Online Links:
https://www.britannica.com/topic/baking
https://www.thespruceeats.com/glossary-of-baking-terms-1328480
https://www.bhg.com/recipes/how-to/bake/cloud-bread/
https://www.foodnetwork.com/recipes/packages/bakingguide/baking-substitutions
160
FOOD PRESERVATION
The cool thing is that now that people have made this evolution where
cooking is cool, people are doing it on weekends, they're doing their own
challenges. It's back to cooking. And it's real cooking.
-Emeril Lagasse
LEARNING OUTCOMES
Subtopics:
Different
kinds of food
preservation
• Sanitation
and Safety
process
• Packaging
and labeling
• Preparation
of Recipes
•
At the end of the discussion, the students
are expected to:
•
•
•
Trace recipes of preserved goods;
Create your own preserve
products and
Demonstrate the process of food
preservation.
I WONDER!
Directions: Identification. Identify the meaning of the
following statements. Write your answer on the space
provided.
___________ 1. The oldest method of food preservation.
__________ 2. Any change that renders food unfit for human consumption.
__________ 3. Principal types of microorganisms that cause food spoilage.
__________ 4. Prepared food in cold storage.
__________ 5. Bags and bottled are airtight.
__________ 6. Crystallization takes place like candied peel and ginger.
__________ 7. Process used to heat raw milk.
__________ 8. Cooking in a material that solidifies to form a gel.
__________ 9. Food is kept from spoilage after harvest or slaughter.
__________ 10. Uses brief pulses as strong electric field to process cells.
161
What I need
to Know!
A good cook is like a sorceress
who dispenses happiness. — Elsa
Schiaparelli
FOOD PRESERVATION
Food preservation, any of a number of methods by which food is
kept from spoilage after harvest or slaughter. Such practices date to
prehistoric times. Among the oldest methods of preservation are drying,
refrigeration, and fermentation. Modern methods include canning,
pasteurization, freezing, irradiation, and the addition of chemicals.
Advances in packaging materials have played an important role in
modern food preservation.
Food spoilage may be defined as any change that renders food
unfit for human consumption. These changes may be caused by various
factors, including contamination by microorganisms, infestation by
insects, or degradation by endogenous enzymes (those present naturally
in the food). In addition, physical and chemical changes, such as the
tearing of plant or animal tissues or the oxidation of certain constituents of
food, may promote food spoilage. Foods obtained from plant or animal
sources begin to spoil soon after harvest or slaughter. The enzymes
contained in the cells of plant and animal tissues may be released as a
result of any mechanical damage inflicted during postharvest handling.
These enzymes begin to break down the cellular material. The chemical
reactions catalyzed by the enzymes result in the degradation of food
quality, such as the development of off-flavors, the deterioration of
texture, and the loss of nutrients. The typical microorganisms that cause
food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g.,
Saccharomyces), and molds (e.g., Rhizopus).
MICROBIAL CONTAMINATION
Bacteria and fungi (yeasts and molds) are the principal types of
microorganisms that cause food spoilage and food-borne illnesses. Foods
may be contaminated by microorganisms at any time during harvest,
storage, processing, distribution, handling, or preparation. The primary
sources of microbial contamination are soil, air, animal feed, animal hides
and intestines, plant surfaces, sewage, and food processing machinery or
utensils.
Bacteria are unicellular organisms that have a simple internal
structure compared with the cells of other organisms. The increase in the
number of bacteria in a population is commonly referred to as bacterial
162
growth by microbiologists. This growth is the result of the division of one
bacterial cell into two identical bacterial cells, a process called binary
fission. Under optimal growth conditions, a bacterial cell may divide
approximately every 20 minutes. Thus, a single cell can produce almost 70
billion cells in 12 hours. The factors that influence the growth of bacteria
include nutrient availability, moisture, pH, oxygen levels, and the
presence or absence of inhibiting substances (e.g., antibiotics).
Temperature and pH play a significant role in controlling the growth
rates of bacteria. Bacteria may be classified into three groups based on
their temperature requirement for optimal growth: thermophiles (55–75
°C, or 130–170 °F), mesophiles (20–45 °C, or 70–115 °F), or psychrotrophs
(10–20 °C, or 50–70 °F). In addition, most bacteria grow best in a neutral
environment (pH equal to 7).
METHODS
Drying
The oldest method of food preservation. This method reduces
water activity which prevents bacterial growth. Drying reduces weight so
foods can be carried easily. Sun and wind are both used for drying as well
as modern applications like Bed dryers, Fluidized bed dryers, Freeze
Drying, Shelf dryers, Spray drying and Commercial food dehydrators and
Household oven. Meat and fruits like apples, apricots and grapes are
some examples of drying with this method.
Freezing
Keeping prepared food stuffs in cold storages. Potatoes can be
stored in dark rooms but potato preparations need to be frozen.
Smoking
The process that cooks, flavors and preserves food exposing it to
the smoke from burning wood. Smoke is antimicrobial and antioxidant
and most often meats and fish are smoked. Various methods of smoking
are used like Hot smoking, Cold smoking, Smoke roasting and Smoke
baking. Smoking as a preservative enhances the risk of cancer.
Vacuum Packing
Creates a vacuum by making bags and bottles airtight. Since there
is no oxygen in the created vacuum bacteria die. Usually used for dry
fruit.
163
Salting and Pickling
Salting also known as curing removes moisture from foods like meat.
Pickling means preserving food in brine (salt solution) or marinating in
vinegar (acetic acid) and in Asia, oil is used to preserve foods. Salt kills
and inhibits growth of microorganisms at 20% of concentration. There are
various methods of pickling like chemical pickling and fermentation
pickling. In commercial pickles sodium benzoate or EDTA is added to
increase shelf life.
Sugar
Used in syrup form to preserve fruits or in crystallized form if the
material to be preserved is cooked in the sugar till crystallization takes
place like candied peel and ginger. Another use is for glazed fruit that
gets superficial coating of sugar syrup. Sugar is also used with alcohol to
preserve luxury foods like fruit in brandy.
Lye
Also known as Sodium hydroxide turns food alkaline and prevents
bacterial growth.
Canning and Bottling
Means sealing cooked food in sterile bottles and cans. The
container is boiled and this kill or weakens bacteria. Foods are cooked for
various lengths or time. Once the can or bottle is opened the food is
again at risk of spoilage.
Jellying
Preserving food by cooking in a material that solidifies to form a gel.
Fruits are generally preserved as jelly, marmalade or fruit preserves and
the jellying agent is pectin that is naturally found in fruit. Sugar is also
added.
Potting
A traditional British way of preserving meat by placing it in a pot
and sealing it with a layer of fat.
Jugging
Preserving meat by stewing it in an earthenware jug or casserole.
Brine or wine is used to stew meat in and sometimes the animal’s blood.
Burial in the Ground
164
Preserves food as there is lack of light and oxygen and it has cool
temperatures, pH level, or desiccants in the soil. Used to preserve
cabbages and root vegetables.
Pulsed Electric Field Processing
A new method of preservation that uses brief pulses as strong
electric field to process cells. This is still at an experimental stage.
Modified Atmosphere
Preserves food by operating on the atmosphere around it. Salad
crops that are difficult to preserve are packaged in sealed bags with an
atmosphere modified to reduce the oxygen concentration and increase
the carbon dioxide concentration.
Controlled use of organism
Used on cheese, wine and beer as they are preserved for a longer
time. This method uses benign organisms to preserve food by introducing
them to food where they make an environment which is not suitable for
harmful pathogens to grow.
High Pressure Food Preservation
A method that presses foods inside a vessel by exerting 70,000
pounds per square inch or more of pressure. This disables microorganisms
and prevents spoilage but food retains its appearance, texture and
flavor.
SAFE FOOD PROCESSING
From farm to fork, food safety is a top priority and many traditional
food processing methods help minimize food safety risks, including
canning, freezing, drying, irradiation and pasteurization. These methods
preserve food and help reduce bacterial growth that may cause food
poisoning, helping to keep food safe.
Canning
In your cabinet, you may find canned tuna, canned vegetables or
even foods you canned yourself. The quality and nutrient content of
canned goods remain relatively stable as long as the container and seal
are intact, allowing for a long shelf life. Another safety advantage of
canned foods is that they are tamper-resistant — any opening is clearly
evident.
165
Washing and peeling produce before canning helps remove
pesticide residues that may be on their surface. This is followed by
cooking the food to high temperatures in a sealed and sterile container,
which destroys bacteria and other organisms that can cause the food to
go bad.
Some nutrients may be lost when the food is heated to high temperatures
but canned foods often are just as nutritious as fresh and frozen foods. For
tops in nutrition, choose canned vegetables without added salt and fruits
canned in juice rather than syrup. Canned products are convenient,
portable and quick to prepare — as they are already cooked during the
canning process.
Freezing
Freezing is an excellent way to preserve foods such as vegetables,
meat and fish for a very long time. The only two foods that should not be
frozen are eggs in their shell and canned foods in their original
packaging. Freezing keeps food safe almost indefinitely, so the
recommended storage times are for quality alone. So what does freezing
actually do?
Freezing is a food processing method that slows the growth of
bacteria, yeasts and molds which may cause food spoilage and food
poisoning. This method keeps food safe by storing perishable food well
below the temperature at which harmful microorganisms thrive and
keeps foods out of the danger zone, between 40°F and 140°F. Freezing
also helps retain the nutrition and quality of foods for a longer period of
time.
Drying
Among the oldest methods of preserving food, the drying process
removes moisture making perishable foods safe without refrigeration.
Common dried foods include fruit, vegetables, beans and nuts. You can
even find dried meat and fish.
Drying removes the moisture from foods, leaving bacteria without a
key ingredient to grow — water. Dried foods can remain safe in dry,
covered conditions at room or cool temperatures. A preservative
generally used to keep dried protein-rich foods such as meat and
seafood safe.
166
Pasteurization
Pasteurization is the process used to heat raw milk, eggs and juice
to a temperature high enough to destroy harmful bacteria and enzymes
that cause spoilage. Unpasteurized products can be dangerous for
everyone but those at high risk of food poisoning (pregnant women, older
adults, young children and those with weakened immune systems)
especially should avoid any unpasteurized products.
Irradiation
Irradiation uses radiant energy to control spoilage and eliminate
foodborne pathogens in foods without the use of heat. Fruits and
vegetables, spices, eggs, seafood and meats may all be treated with
irradiation to help them stay fresh, safe and maintain their quality longer.
These food processing methods help keep food safe but they don’t
replace safe food handling in the home. Remember to wash, separate,
cook and refrigerate food properly to help keep you and your family
safe.
PACKAGING AND LABELING FOODS
Cool all foods and syrup before packaging. This speeds up freezing and
helps retain the natural color, flavor and texture of food.
Pack foods in quantities that will be used for a single meal.
Follow directions for each individual food to determine which can be
packed dry and which need added liquid. Some loose foods such as
blueberries may be "tray packed".
Pack foods tightly leaving as little air as possible in the package.
Most foods require headspace between the packed food and closure to
allow for expansion of the food as it freezes. Foods that are exceptions
and do not need headspace include loose packing vegetables such as
asparagus and broccoli, bony pieces of meat, tray packed foods and
breads.
167
Seal rigid containers carefully. Use a tight lid and keep the sealing edge
free from moisture or food to ensure a good Closure. Secure loose-fitting
covers with freezer tape.
WHAT
HAVE YOU
LEARNED
?
Meats may be packaged using either the "drugstore wrap" or the
"butcher wrap."
Label each package, including the name of the product, any added
ingredients, packaging date, the number of servings of amount, and
the form of the food, such as whole, sliced, etc.
ACTIVITY1: I WILL RESEARCH
Directions: Select an ASIAN country which has a
traditional way of preserving food. Choose 1 product
that is still being used as of this time. Make an analysis
on how it is done, recipes, customs, practices and
other information relevant to the product.
168
ACTIVITY 2:
Directions: Create a recipe of preserved goods for
meat and fish. Be sure to have the proper format in
writing a recipe.
169
MASTERY TEST
Directions: Answer the given case Study.
Ana was able to have harvest a lot of vegetables from the
backyard. She was able to store a lot of it for winter. Her problem was
how to sustain food supplies after 3 months of winter. Some products she
was able to store were bitter gourd, pumpkin, taro, dashin and other
spices. She also has 5 kilos of fish and 10 kilos of pork meat. How will ana
survive after 3 months? Support your answer.
170
REFERENCES:
Dodgshun, Graham & Peters, Michel, (2008).Cookery for the hospitality
industry.5th Ed.. Cambridge University Press. New Delhi, India Pvt.
Ltd
Desrosier, Norman Wilfred and Singh, R. Paul., (2018). Food preservation.
Encyclopædia Britannica, inc.
Online Links:
https://www.britannica.com/topic/food-preservation
https://foodsafetyhelpline.com/what-are-the-different-methods-offood-preservation/
https://www.eatright.org/homefoodsafety/safety-tips/foodpoisoning/safe-food-processing
171
APPENDIX A
Course Syllabus
172
173
174
175
Appendix B
176
Appendix C
KEY ANSWERS
Module 1
Pretest
Activity 1
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
F
T
T
F
F
F
T
T
T
T
1. PHF
2. DANGER ZONE
3. GASTRONOMY
4. PLATING
5. TEAMWORK
6. PLATING
7. COMBINATION
8. PLATING
9. PERSONAL HYGIENE
10. CONTAMINATION
11. PORTION SIZES
12. GARNISH
13. GASTRONOMY
14. DANGER ZONE
15. PHF
16. FOOD PRESENTATION
17. PERSONAL HYGEINE
18. PHF
19. TRACE
20. CONTAMINATION
MASTERY TEST
1.
2.
3.
4.
5.
6.
7.
8.
A
C
C
A
C
B
D
D
9. C
10. A
11. C
12. D
13. B
14. B
15. B
Module 2
Pretest
1.
2.
3.
4.
5.
A AL CARTE
TEXTURE
COMMIS
SOUP COOK
TABLE D’ HOTE
6. COLOR
7. CYCLE MENU
8. EXECUTIVE CHEF
9. ROAST COOK
10. COOK
Mastery test
1. CYCLE MENU 6. FIRE
2. SAFETY
7. FUNCTION MENU
3. KITCHEN
8. CUT
4. A LA CARTE 9. EXECUTIVE CHEF
5. SOUP CHEF 10. TEXTURE
Module 3
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
PURCHASING
VEGETARIAN
BAKING
MISE EN PLACE
FOOD COST
STEAMING
COST CONTROL
GRILLING
BOILING
SPIT ROAST
Mastery Test
1. DEEP FAT FRYING
2. BAKING
3. GRILLING
4. TOASTING
5. STIR FRYING
6. SHALLOW FRYING
7. BOILING
8. SIMMERING
9. BRAISING
10. BLANCHING
11. STEWING
12. SPIT ROAST
13. BARBECUE
14. OVEN
15. STEAMING
177
Module 4
Module 5
Pretest and Mastery Test
1. APPETIZER
2. CANAPE
3. COCKTAILS
4. RELISH
5. HORS’ D’ OEUVRES
6. PETITIE SALAD
7. CAVIAR
8. JUS DE TOMATO
9. HUITRES
10. GARNISHING
Pretest and Mastery Test
1. SALAD
2. DRESSING
3. GRAND SAUCE
4. SANDWICH
5. FRUIT SALAD
6. BODY
7. BOUND SALAD
8. KETCHUP
9. SOY SAUCE
10. CAESAR
Module 6
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery Test
T
F
F
F
F
F
F
F
T
F
1. PROCESSED EGGS
2. OMELETS
3. BOULLION/BROTH
4. SCRAMBLED EGG
5. SOFT BOILED EGG
6. CONSOMME
7. SOUP
8. EGG
9. BISQUE
10. POTAGE
Module 7
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery Test
T
F
T
T
T
T
T
T
F
T
1. F
2. F
3. F
4. F
5. F
6. F
7. T
8. F
9. T
10. F
1. F
2. F
3. F
4. F
5. F
6. F
7. T
8. F
9. T
10. F
178
Module 8
Mastery Test
1.
2.
3.
4.
5.
6.
7.
8.
CLAM , GEODUCK
CRAB, JONAH
SCALLOPS
SQUID
CUTTLEFISH
OCTUPOS
CRAB STONE
SHRIMP, WHITE
9. MUSSEL
10. SEA URCHIN
11. KING CRAB
12. SHRIMP, GULF
13. SPANNER CRAB
14. CLAM
15. LOBSTER
Module 9
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery Test
T
F
T
T
T
F
F
T
F
F
1. F
2. F
3. T
4. T
5. F
6. F
7. F
8. T
9. F
10. F
Module 10
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery Test
T
F
F
F
F
F
T
T
T
T
1. C
2. E
3. J
4. A
5. D
6. H
7. B
8. G
9. F
10. I
1. T
2. F
3. F
4. F
5. F
6. F
7. T
8. T
9. T
10. T
Module 11
Pretest and Mastery Test
1. F
2. T
3. F
4. T
5. T
6. T
7. T
8. T
9. T
10. F
179
Module 12
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery
T
F
T
F
F
F
T
F
T
T
1. T
2. F - AFTER
3. T
4. F - PROTEIN
5. F - COOKIE
6. F - ICECREAM
7. T
8. F - FRENCH
9. T
10. T
Module 13
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Mastery Test
WHISK
ROLLING PIN
PIE PLATE
OVEN
CAKE FLOUR
MOLASSES
BAKING SODA
BAKE
BLEND
CONFECTIONER SUGAR
Module 14
Pretest
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
DRYING
FOOD SPOILAGE
BACTERIA AND FUNGI
FREEZING
VACUUM PACKAGING
SUGAR
PASTEURIZATION
JELLYING
FOOD PRESERVATION
PULSED ELECTRIC FIELD PROCESSING
1. D
2. H
3. I
4. A
5. J
6. B
7. F
8. C
9. E
10. G
11. M
12. O
13. N
14. L
15. K
180
About the Author
Dr. JULITO V. MANDAC JR. is a faculty of Hospitality
Management and currently an Associate Professor II of J.H. Cerilles
State College-Pagadian Annex, Balangasan District, Pagadian City.
He is teaching Culinary/Cookery subjects, Management,
Research/Feasibility and accounting subjects in the department.
He graduated his Master in Business Administration at Saint
Columban College, Pagadian City. On the same year, he pursued
the degree, Doctor in Management, at Misamis University and
graduated in 2018. He has been serving the college for more than 8
years already. Previously, he handled administrative functions in the
institution as NSTP Coordinator, Human Resource Director, and
Research Coordinator.