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BCU Kitchen Essentials and Basic Food Needs (Lec and Lab)
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Hotel and Restaurant Management (The Philippine Women's University)
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KITCHEN ESSENTIALS
& BASIC FOOD
PREPARATION
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PREFACE
Dear student,
This module contains training materials and activities for you to complete for the subject: KITCHEN
ESSENTIALS AND BASIC FOOD PREPARATION (Prelim and Midterm)
You are required to go through a series of learning activities in order to complete each learning
outcome of the module.
This course is designed to educate students in the art of cooking. It explains and demonstrates the
different competencies that a person must achieve to clean kitchen areas, prepare hot meals, cold meals and
desserts for guests in various food and beverage service facilities. Students will learn theoretical knowledge
and demonstrate practical skills in basic culinary art, basic food preparation and food presentation in a
commercial establishment. It also covers different techniques and ways of preparing and presenting
appetizers, salad, dressing, soup, sandwiches, canapés, meat dishes, vegetables dishes, egg dishes, starch
dishes, cold desserts and hot desserts. Topics also includes application of basic techniques in commercial
cookery, application of standard safety procedures for handling foodstuffs, clean and maintain kitchen
equipment and utensils, organize and prepare food products and meals, prepare and store food in safe and
hygienic manner, receive and surely store in-coming goods, establish and maintain quality control in food
production, identify, prepare and portion various meats, prepare and store food in a safe and hygienic manner.
This will be the source of information for you to acquire knowledge and skills in this particular
competency independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:
•
Work through all the information and complete the activities in each section within the time
frame stated in the table of content.
•
Read each lessons and complete the activities. Answering the activities will help you acquire the
knowledge content of this competency.
•
Perform the activities that require performance until you are confident that your output
conforms to the performance criteria that help you develop your skills.
•
Submit outputs following instructions given for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.
As you work on the modules, please be guided by the Time Frame as indicated in the Table of Contents.
If you have questions about the lessons as you go along, feel free to reach me through:
my Mobile number: 09129289145;
my e-mail address: BCU.angelo.bayacsan@gmail.com ;
Facebook / messenger account: Jlo Ganda; and,
our group chat account in FB messenger:
BCU _ Kitchen Essentials ‘21
Your Trainer,
ANGELO A. BAYACSAN
TABLE OF CONTENTS
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PRELIMINARY TERM
LESSON
NOS.
1
2
3
4
5
TOPICS
Food Safety and Sanitation
 Quiz # 1
 Activity # 1
Cooking Methods
 Quiz # 2
 Activity # 2
Classification of raw materials used in kitchen
preparations
 Quiz # 3
 Activity # 3 & 4
The Kitchen Organizational Chart
 Quiz # 4
 Activity # 5
Kitchen Tools and Equipment
 Activity # 6
 Activity # 7
I. PRELIMINARY EXAMINATION (Lecture)
TIME FRAME
PAGES
January 12, 2021
5
7
7
8
13
13
14
January 19, 2021
January 26, 2021
February 4, 2021
20
20
21
22
22
23
2
27
February 11, 2021
II. PRELIMINARY EXAMINATION (Laboratory)
37
MIDDLE TERM
LESSON
NOS.
6
7
8
TOPICS
Prepare and Produce Appetizers
 Quiz # 5
 Activity # 8
Prepare and Produce Salad and Dressing
 Quiz # 6
 Activity # 9
Prepare and Produce Sandwiches
 Quiz # 7
 Quiz # 8
 Activity # 10
I. MIDTERM EXAMINATION (Lecture)
TIME FRAME
28
31
31
32
35
36
38
40
42
42
March 11, 2021
II. MIDTERM EXAMINATION (Laboratory)
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INFORMATION SHEET 1
FOOD SAFETY AND SANITATION
Safety - in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most
accidents in the kitchen are due to carelessness.
Safety Procedures
1. Wear appropriate, clean clothing on the lab days
2. Never cook in loose clothes and keep long hair tied
back. You don’t want anything accidentally catching
fire
3. Store knives in a wooden block or in a drawer.
4. Keep potholders nearby and use them!
5. Don’t let temperature-sensitive foods sit out in the
kitchen
6. Separate raw meat and poultry from other items whenever you use or store them.
Key Points Regarding Storage
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Check food specification and grading
First-in…First-out rule
Suitable container should be used
Temperature and humidity
Cleanliness, hygiene and sanitation
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
Food storage condition
7. When possible use a kitchen tool, not your hands to complete tasks.
8. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
9. Get a fire extinguisher and First Aid Kit for your kitchen
Sanitation - is the process of handling food in ways that are clean and healthy.
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Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that
prevent foodborne illness
o Handling >> transportation of food
o Preparation >> methods & techniques to transform raw ingredients into food
o Storage >> keeping and prevention of food
o Food borne illness >> caused by bacteria
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can
cause consumer illness.
o Food poisoning bacteria
o Physical objects
o Chemical contaminants
o Cleaning agents
o Poisons in the food itself
Food borne illness / disease: Food poisoning - This refers to any illness resulting from the consumption
of contaminated food. Food borne illness usually arises from improper handling, preparation, or food
storage. Good hygiene practices before, during, and after food preparation can reduce the chances of
contracting an illness.
A pathogen or more commonly known as germ, is a biological agent that causes disease to its host.
Most common bacterial foodborne pathogens are:
 Salmonella
 Escherichia coli (e-coli)
Hazard Analysis and Critical Control Point (HACCP) is a
systematic preventive approach to food safety and
pharmaceutical safety that addresses physical, chemical, and
biological hazards as a means of prevention rather than finished
product inspection. HACCP is used in the food industry to
identify potential food safety hazards, so that key actions,
known as Critical Control Points (CCPs) can be taken to reduce
or eliminate the risk of the hazards being realized.
Food Preservation - Common methods of applying these processes include drying, freeze drying,
freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food irradiation, and
adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to
preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol,
sugar crystallization and curing.
Ways on how to make food safe and at the same time observing proper sanitation.
1. Wash your hands before handling food and after handling meat or poultry.
2. Repeatedly wash your hands when necessary –especially after coughing, sneezing or using the
restroom.
3. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when
possible.
4. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each
person tasting and for each time food tasted.
5. Proper garbage disposal
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Eight leading causes of Foodborne Illness
1. Cross-contamination between raw and cooked and/or ready-to-eat foods.
It generally results from poor personal hygiene (worker’s hands), or from
using sanitized equipment
This is applicable to chopping boards and storage containers for perishable
ingredients
 Red for raw meat and game animals
 Brown for cooked meat and game animals
 Yellow for poultry and game birds
 Blue for fish and seafood
 White for dairy and pastry products
 Green for vegetables and fruits
2. Inadequate re-heating of potentially hazardous foods. All leftovers intended must be re-heated to 165
F within a 2-hour period
3. Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative. After 4
hours the potentially hazardous foods must be discarded
4. Raw, contaminated ingredients used without further cooking.
5. Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long
6. Infected food handlers and poor work habits.
7. Failure to properly heat or cook food
8. Failure to properly cool food, poor cooling practices result in potentially hazardous foods being held in
the TDZ for long periods of time.
QUIZ # 1
Date: ______________
FOOD SAFETY AND SANITATION
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: Food Safety and
Sanitation.
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 1
Date: ________________
FOOD SAFETY AND SANITATION
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Instruction: In a long bond paper, draw and label a kitchen lay out that showcases the principles of
food safety and sanitation.
For further inquiries and questions, feel free to contact me.
INFORMATION SHEET 2
COOKING METHODS
1. Blanching – is the cooking method of pre-cooking or cleansing (sanitizing) an
ingredient either as preparation for another cooking method or for preservation.
Where do we blanch?
We blanch ingredients on top of the stove, in pots or pans without cover,
with plenty of water (1:10) or in a deep fat fryer.
We can also blanch in the low or high pressure steamer
How do we blanch?
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We blanch either in water (starting with hot or cold water depending on ingredients) or we blanch in oil
Ex. Blanch beef bones starting with cold water
Blanch chicken bones in hot water
Blanch fish bones in running water
Why do we blanch?
 to clean and sanitize
 to destroy enzymes
 to prevent ingredients from sticking
 to improve the color of ingredients
 to precook or cook an ingredient for in preparation of another cooking method
 to precook or cook an ingredient for preservation
2. Poaching – is the cooking method for tender ingredients which are high in protein at a low temperature
between 65C – 80C on the stove or 160C in the oven (93C – 95C
poaching liquid).
Where
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do we poach:
on the stove, in liquid
on the stove, in a water bath
in the oven, in a water bath
in the low or high pressure steamer
How do we poach:
 we poach floating in liquid
 we poach in small amount of liquid – shallow poaching
 we poach in water bath with stirring
 we poach in water bath without stirring
 poaching liquids
*court bouillon
* stocks
* stock syrup
* milk
Why do we poach:
To prevent tender meat parts, fish and recipes containing egg from being over cooked. As these
ingredients are high in protein, exposure to too high heat will overcook and toughen the protein, making it
hard and the food becomes dry.
3. Boiling or Simmering
Boiling or simmering starting with cold water with a
lid:
Boiling Rapidly
Use:
Dried vegetables, potatoes, and legumes, the boiling
liquid is at 98C to 100C.
Preparations:
Vegetable side dishes and soups
Reason:
So that the product can further absorb water and
tenderize faster.
Simmering
Use: Dried fruits, the simmering liquid is at 95C – 98C
Preparations: Fro fruit compote, puree and sauces
Reason:
For the product to absorb water and tenderize faster. The product is only simmered so as not to
destroy the texture and shape.
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4. Steaming
Use; meat, fish, poultry, seafood, variety meats, grain products, legumes,
vegetables, potatoes, etc.
Preparations:
steamed salmon, ox tongues, potato, green beans, broccoli,
mussels etc.
Reason:
Reduced cooking time with hat above 100C retains flavor, color and nutrients better. Food stays drier
and can be immediately used for further processing. Steaming preserves ingredient shape very well, as there
is no agitation. Different kinds of ingredients can be cooked at the same time, without absorbing each other’s
flavor. The disadvantage is that we have no liquid to prepare sauces.
Steps:
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Pour water into steaming container and place perforated insert on top of the water.
Place ingredients on top of the insert and ensure that it is not in contact with water. Season based on
recipe.
Bring liquid to a quick boil and then close steaming container.
Steam ingredients until cooked.
Remove ingredients and processed further based on recipe.
5. Deep Fat frying
Use: Meat, fish, poultry, vegetables, potato, fruits, mushroom, pastries. It is done in the plant fat at 170C to
180 C.
Preparations: breaded lamb breast, fish and chips, fried chicken, cauliflower, French fries, vegetables of potato
croquettes, breaded button mushroom, apple fritters, etc.
Reasons: the oil will evenly brown the product and create a crisp outer layer, while the inside stays moist.
Steps:
 Before they are fried at 180C, most ingredients must be blanched in oil at 130C to 150C.
 Add product into hot oil and deep fat fry until golden brown. The objective is only to brown it, not to
cook it further since it was blanched already; the actual cooking process.
 Remove product from deep fat fryer, place it on an oil absorbent paper or towel, season if necessary,
and serve it.
Basic Rules in Deep Fat Frying
 use only heat resistant and no foamy oils
 Ensure proper temperature at 180C and never heat oil above 200C.
 If a deep fat fryer is not used, turn temperature down to 90C.
 Never add salt or any other seasoning to the deep fat fryer.
 Never fry fish and pastry items in the same oil. Use separate oil for each product.
 Never cover the deep fat fryer when in use.
 Never cover deep fat fried food, as they become soggy
 Filter fryer oil daily. Clean the deep fat fryer to remove frying particles which have settled on the
bottom of the deep fat fryer.
 Never use oil that foams and emits eye and lung irritating smoke at bout 180C.
6. Sautéing in Stainless Steel Frying Pan
Use: Sautéing meat with sauce, we use a regular frying pan (stainless steel)
Preparations: Pork emince in mushroom sauce, beef goulash stroganoff, sirloin with pepper sauce etc.
Reason: we use a stainless steel pan so that we can use the meat drippings for deglazing, as the drippings will
add flavor and color to the sauce.
7. Pan frying in Non-stick pan
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Use: sautéing meat, vegetables, potato, mushrooms, eggs, etc.
Preparations: Sauteed beans, button mushrooms, sole meuniere, weiner schnitzel, cordon bleu, sautéed
spinach with anchiovies.
Reason: We can use a non-stick pan for sautéing of the above listed preparations, as we do not required ay
sauce to be made from pan drippings
Note: Sautéing can also be done on a flat top griddle; however, the disadvantage is that you cannot produce
any sauce on the griddle.
8. Grilling and Broiling
Use: portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms.
Ingredients can also be wrapped in aluminum foil.
Preparations:
Beef tenderloin, beef escalope, chicken, seafood in aluminum foil, grilled sole fish, grilled zucchini,
grilled tomatoes, etc.
Reason: Grilling is quite a healthy cooking method as it is basically fat free. However, it is important not to
burn the products, as these could be cancerous.
Note: When grilling, it is important that the product, especially meat, be placed on a hot grill, to sear the
surface of the meat. In the second stage the meat is placed on a lower heat to finish the cooking. Also, oil
does protect spices from burning and helps flavor the meat.
9. Gratinating or Au Gratin
Use: Gratinating is a cooking method for finishing and generally the food was cooked beforehand. To
gratinate, the food is also covered with ingredients which brown well, such as eggs, cream, cheeses, butter
sauces, etc. Thereafter, ingredients are browned under the salamander or the oven with high upper heat.
Ingredients such as eggs, soups, sauces, cheeses, fish, seafood, poultry, meat, pasta, vegetables, potatoes
and desserts are commonly gratinated.
Preparations: Potato gatin, cauliflower gratin, seafood gratin, gratinated onion soup, lasagna, duchesse
potatoes, gratinated eggplants, etc.
Reason: The browning is done for flavor and presentation.
Steps:
 Generally, food is placed into a larger or individual gratin molds or directly on the plate and then
topped with one of the following ingredients or a combination of these ingredients:
* Cheese
* Heavy cream and egg yolk
* Mie de pain (soft bread crumbs)
* Butter or butter in combination with extra hard cheeses
* Sauce mornay(Béchamel sauce with cream and cheese
* White onion sauce (sauce Soubise)
White base sauce for fish, chicken, meat, mixed with egg yolk or hollandaise
10. Baking
Use: baking is use in the kitchen mainly to bake meat in a dough crust, or with savory soufflés, savory tarts.
Baking is mainly used in the pastry and bakery in the production of pastry and baked goods.
Preparations: Fillet Wellington, ham in bread dough, cheese soufflé, Quiche Lorraine, Saxon pudding, English
pudding, Gnocchi Parisienne, pizza biscuit, apple tart, chicken in pastry, fish in salt crust, etc.
Reason: When baking meat or other ingredients in dough, the meat will be much juicier and flavorful.
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11. Roasting in the Oven
Use: Roasting is done in the oven with tender and large pieces of meat, which are only cut after cooking.
Potatoes can also be roasted.
Preparations: Roasted poultry and fowl, beef tenderloin, beef sirloin, prime rib, porkloin, and pork neck.
Common Roasted potatoes are Boulangere, Lyonnaise, Rissolee, Parissiene, Noisette, Pont-Neuf and Maxime.
Bones are roasted in preparation of brown jus and demi glace. We also apply the term in certain recipes by
saying to briefly roast tomato pastes and vegetables. We also use the term “roast” in certain recipes.
Reason:
 Tender meat parts are roasted, as the proteins are soft and do not require liquid to tenderize them.
However, it is important that in any meat roast or poultry roast, there is enough fat, otherwise the
roast will be dry.
 Potatoes are roasted to make them crispy and to complement sauce dishes or grilled dishes.
 Bones are roasted dark brown to give a brown color to a brown stock or demi-glace.
 Vegetables are roasted in the process of making the sauce for a roast, or special recipes like an onion
soup.
 Tomato paste is roasted to remove its acidity and when used for brown stocks, to give the paste a
brownish color so the sauce will not have a reddish shine.
12. Braising in the Oven
Use: Braising is the method, where food is cooked in a small amount of liquid in the oven or the pressure
cooker. Braising is used for meat and fowl with a high connective tissues, fish and vegetables. Generally
braised ingredients are braised whole and cut before being served.
Preparations: Braised beef shoulder, beef roulade, leg of lamb, game shoulder, pork shoulder, pork ham, veal
breast, veal shank, braised salmon and turbot, braised romaine lettuce, fennel, celery, cabbage, beans, Belgian
endives, etc.
Reason: braising is a very tender cooking method, where food is gently cooked in the oven over a longer
period of time to tenderize. The long process slowly tenderizes the meat proteins into gelatin. Vegetables
become butter soft and flavorful.
Steps:
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Season and brown meat well in hot oil to close the pores.
Add mirepoix and roast it shortly. Then add tomato paste and roast it together until light brown.
Deglaze with wine or marinade and reduce until syrupy.
Add stock to cover food by ½ then bring to a boil on the stove, cover the pan and place it into the
oven and braise it at 180C.
From time to time baste meat with sauce until cooked.
Remove meat and keep it in a warm place.
Reduce sauce further until proper consistency is achieved. Strain and season the sauce.
Cut meat and pour sauce on top of it.
13. Glazing
Glazing vegetables:
Use: For glazing of vegetables we commonly used root, knob and fruit vegetables, chestnuts and water
chestnuts.
Preparations: Glazed carrot Vichy, glazed water chestnuts, glazed chestnuts, glazed white radish, Glazed knob
celery.
Reason: Glazing is mainly done to give vegetables a nice shine, which is produced by the reduced butter, sugar
and water mixture.
Steps:
 Combine butter, water or stock, sugar, salt and white pepper and bring it to a boil.
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Add vegetables, cover with a lid and gently simmer. Reduce the liquid slowly.
When vegetables are cooked, the liquid should form light syrup.
Before serving, reheat vegetables in the syrupy like liquid, so that all vegetables are coated with the
liquid and have a nice shine.
Glazing of White Meat:
Use:
White meat and poultry with low connective tissues are generally glazed.
Preparations: Veal kidney, veal and pork shank, veal, lamb and pork shoulder, pork ham, boneless stuffed
chicken, veal breasts, osso buco, veal roulades.
Reason: When glazing white meats, the surface of the meat will have a nice shiny brown crust. The meat
becomes very moist and tender due to the slow and gentle cooking method in the oven.
Steps:
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Add oil into a braising pan, heat it up and brown meat very lightly.
Add mirepoix, sauté briefly and deglaze with white wine. Reduce until syrupy in consistency.
Add liquid to cover food by 1/3, bring to a boil, cover with lid and finish cooking in the oven.
Remove cover towards the end of cooking, baste frequently and let sauce reduce to syrup like
consistency. The frequent basting will create a shiny crust.
Remove meat, keep it in a warm place for at least 15 min so the meat core temperature can equalize.
Finish sauce following the recipe.
14. Stewing
Stewing meat on the stove:
Use: Stews are always pre-cut meat or poultry with high connective tissues. Stews are generally served with a
large amount of sauce. Stews are often national recipes, but the basic method of preparation could slightly
vary from one recipe to another.
Preparations: Fricasee, goulash, Irish-stew, navarin (Lamb stew), carbonade(beef/onion stew), veal stew, beef
stew, chicken stew in red wine sauce.
Reason: Stews could be considered as one of the oldest form of cooking, before ovens were available and the
methods of braising, glazing, roasting and butter roasting were developed. Stews are cooked at a temperature
of 95C-98C.
Stewing of Meat
Steps:
 Heat fat lightly and add ingredients following the recipe
 Add liquid; be sure that all ingredients are covered.
 Bring to a boil, cover with lid and then simmer until cooked.
Notes: Stew recipes often contain onions as an ingredient. In this recipe, it is important to properly glaze the
onions, so that they release juices, which will become syrupy and eventually turn brown.
Stewing Fruits and Vegetables
Vegetables: Vegetables that are commonly stewed come from the fruit vegetables, as they contain up to 90%
of water. However, contrary to stewing meat with high connective tissue, very little liquid is required when
cooking fruit vegetables. Otherwise they will get mushy.
Fruits: Fruits are generally stewed for fruit compotes, or are cooked to make fruit puree or fruit sauce.
QUIZ # 2
Date: ______________
COOKING METHOD
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: COOKING METHOD
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Quiz will be in the form of google form. I will be sending you the link for the quiz. Please be
reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 2
Date: __________________
COOKING METHODS
Instructions: In a long bond, complete the table below by providing necessary information needed. In
the first column, list down all the cooking methods in this discussion. In the second table, enumerate
at least TWO dishes that undergone the cooking method listed in the first column and provide a short
description in each dish. In the third column, provide a sample picture of the dishes listed.
Example:
Cooking Method
1. Grilling
Dishes
Sample Picture
Grilled Steak
A steaks on the grill and cook until
golden brown and slightly charred
from 4 to 5 minutes.
For further inquiries and questions, feel free to contact me.
INFORMATION SHEET 3
CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN PREPARATIONS
1. MEATS – derived from animal carcass usually served as main dish. It is the main source of protein.
A. Beef – meat derived from cattle & ox
B. Carabeef – carabao
C. Veal – young cattle, less than 1-year-old
D. Lamb – sheep, up to 1-year-old
E. Mutton – sheep, more than 1-year-old
F. Chevron – goat meat
G. Pork – meat derived from hog/swine
H. Poultry – meat derived from birds
1. Chicken
2. Duck
3. Turkey
4. Goose
5. Quail
6. Pigeon
I. Games – white meats derived from mammals such as rabbit
J. Fish – meats derived from vertebrae sea animals
1. Fatty fish – fish that are relatively high in fat content with up to 3-5% of fat
2. Medium fat fish – fish with around 2-3% fat content
3. Lean fish – with less than 2% fat content
K. Crustaceans – soft shelled sea animals or amphibians such as shrimp, squid, crab, lobster
L. Mollusks – hard shelled, soft - leathery bodied organisms
1. Univalves – single shelled mollusks such as kuhol
2. Bivalves – with 2 shells enclosing the meaty part such as clams
Exotic meats:
M. Reptiles – meats derived from animals under class reptilia such as snakes and the like
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N. Amphibians – meats derived from amphibians such as frogs
2. Vegetables – plant source raw materials used as food. These are consumed cooked or raw such as in
salads. These are the major sources of vitamins and minerals.
A. Fruit vegetables – all fruits used as vegetables such as squash, vegetable gourds, tomatoes,
eggplant, bell pepper, etc.
B. Flowers – cauliflower, broccoli, katuray, squash flowers
C. Leaves and tops – cabbage, pechay, kangkong, etc.
D. Stems & shoots – asparagus, bamboo shoot, etc.
E. Roots – all root crops used as vegetables
a. Bulbs – onions
b. Roots – carrots, radish
c. Rhizomes – ginger
d. Tubers – potatoes, sweet potato, yam
3. Fruits – are the matured ova of a plant consumed either cooked or fresh.
4. Cereals – are the main source of carbohydrates in a meal.
Examples






of cereals
Rice,
Wheat
Corn,
Root crops such as potatoes,
Oat,
Barley
Cereal by-products
- flour (All – purpose, cake, pastry,
bread, whole wheat, etc.)
- starches
- oils
- noodles
- pasta
5. Legumes & Nuts – Legumes are derived from the seeds of matured pod-bearing plants, while nuts are fruits
consisting hard or leathery shells that enclose the fat-rich edible kernel. These seeds and kernels are high in
protein content allowing them as good substitutes for meats.
A. Legumes
1.
2.
3.
4.
5.
6.
7.
8.
Chickpeas (garbanzos)
Cowpeas (paayap)
Green peas (gisantes)
Kidney beans (abitswelas)
Lentils
Lima beans (patani)
Mung beans (munggo)
Soybeans (utaw/ balatong)
B. Nuts
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
Almond
Beech nut
Brazil nut
Butter nut
Cashew nut (kasuy)
Chestnut (kastanyas)
Coconut
Filbert nut – old world hazel
Hazel nut
Hickory nut
Macadamia
Peanut
Pecan nuts
Pili nut
Pine nut
Pistachio nut
Walnut
6. Fats and Oils – derived from either plants or animals used in cooking, as shortening for pies and cakes, as
spreads like butter & margarine, and as salad dressings such as in mayonnaise and French dressing.
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A. Butter – product of ripened cream, separated from buttermilk containing 80% of fat, salted or
unsalted.
B. Hydrogenated fat – vegetable oils that are refined, bleached and hydrogenated. It is also known
as vegetable fat.
a. All-purpose shortening – for general cooking
b. Super glycerinated – all-purpose shortening with improved emulsifying property
C. Margarine – product made to resemble butter but made by emulsifying fat other than milk fat
with cultured milk.
D. Vegetable oils – oils obtained from plant sources such as peanut, coconut, olive and corn.
7. Milk & Milk products – Milk is a complete food intended for the nourishment of young mammals during their
early stages in life. It is rich in nutrients however it lacks iron and vitamin C.
1. Whole milk – its composition has not been altered. It may be raw, pasteurized or sterilized.
2. Skim milk – most fat is removed or reduced up to 1% of the whole milk
3. Concentrated milk:
a. Evaporated whole milk – about 50-60% of its water content is removed.
b. Recombined evaporated milk – made from imported dried skim milk, butter fat, and
water.
c. Evaporated filled milk – butter fat is substituted with coconut and/or corn oil
4. Sweetened condensed milk – reconstituted evaporated milk with 40% sucrose.
5. Dried whole milk – powdered whole milk
6. Dried skim milk – powdered skim milk
Other milk products:
1.
Cream – the portion of milk that has more fat than usual.
a. Light cream – fluid containing about 18% milk fat usually used in coffee, tea or
breakfast cereals
2.
3.
4.
5.
b. Medium cream – contains 30-36% milk fat used as whipped cream
c. Heavy cream – contains 36-40% milk fat that is thick and viscous, used as salad
dressing.
Cheese – product from the curd obtained from milk
a. Soft unripen – cottage, cream and kesong puti
b. Firm unripe – Italian mozzarella, Norwegian mysost
c. Soft ripened – French Camembert and Belgian Limburger
d. Semi-soft ripened – American Brick cheese and German Muenster
e. Firm ripened – Cheddar (English origin) and Edam (Dutch origin) which is known
as keso de bola
f. Very hard ripened – Italian’s Parmesan and Romano
g. Blue vein mold ripened – characterized by blue steaks such as French Bleu
Cheese and English Stilton.
h. Processed cheese – made from one or a mixture of different cheeses at different
stage mixed together with emulsifiers and stabilizers.
Yoghurt – cultured milk that are consumed as it is or with fruit flavorings.
Acidophilus milk – milk cultured with Lactobacillus acidophilus – Yakult.
Ice cream – frozen milk product made with cream and/or milk, sugar, flavorings and
stabilizer.
8. Eggs – are poultry products usually from chicken, duck and quail. Eggs of reptiles and other birds are also
consumed as food. It is equally nutritious as meats, an almost complete food except vitamin C. Eggs are
graded based on egg shell color, weight and quality.
1. Seasonings
a. Liquid
Soy sauce, Worcestershire, fish sauce, vinegar, wine, liqueurs, and others
b. Prepared Hoisin, teriyaki, oyster sauce, bagoong, etc.
2. Processed meat and fish
a. Ham
b. Bacon
c. Salami
d. Bologna
e. Sausages
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f.
3.
Canned processed meats and fish
Herbs and spices – cinnamon, nutmeg, thyme, marjoram, rosemary, anise, sage, oregano, bay leaf,
pepper, cayenne, etc.
Name
Image
Description
Flavor
Uses
Allspice
Pungent, sweet
It is a dark-brown, pea-size mixture of
berry. Comes from the
cinnamon, clove
evergreen pimento tree.
and nutmeg
flavors
Breads, cakes, cookies,
fruitsauce recipes.
Basil
Member of the mint family.
It has green leaves.
Sweet clove-like
flavor, pungent
Mostly used in Italian and
Mediteranean cuisine. Best
with chicken, eggs, fish,
pasta, tomatoes.
Bay Leaf
Leaves from the evergreen
bay laurel tree. Also called
laurel leaf.
Woodsy, pungent
Meats, pickling, sauces,
soups, stews, vegetables.
Bouket
Garni
Small bundle of herbs
wrapped in a cheesecloth
bag or tied together and
added in soups to add
flavor (parsley, thyme, and
bay leaves is the classic
combination).
Herb blend
Soups, stews
Cayenne
Pepper
A mixture of seasoning
made from different
tropical chiles, including
red cayenne peppers. It is
very hot and spicy, so use
in moderation if you don't
like spicy foods. Also called
red pepper.
Hot, pungent
Eggs, cheese, Cajun
recipes.
Celery
Seed
Comes from wild Indian
celery called lovage.
celery flavor,
slightly bitter
For pickling, salads (potato
and cole slaw), soups.
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Chili
Powder
A mixture of different
seasonings (ground dried
chiles, coriander, cumin,
garlic, oregano and other
herbs and spices).
Mild to hot
Chili, eggs and cheese,
soups, stews.
Chives
Belongs to the onion and
leek family. Source of
vitamin A.
Onion or garlic
flavor
Appetizers, shellfish, cream
soups, salads, sauces.
Cilantro
Bright-green stems and
leaves from the coriander
plant.
Pungent, soapy
fragrance
Very popular in Italian,
Latin American
and Mexican recipes(Fish,
rice, salsas, salads).
Cinnamon
Bark from the Ceylon or
Cassia tree Comes in buff
color or dark reddish color.
Cinnamon
sticks are added
to dishes during
the cooking
process to add
flavor. It is very
aromatic and
sweet.
Sweets, hot drinks,
vegetables (carrots, winter
squash, sweet potatoes).
Clove
Aromatic, pungent
Reddish-brown budds from and sweet. They
spice cakes and cookies
the tropical evergreen clove give a very strong baked beans, pickling,
tree.
flavor so use with sauces.
care.
Coriander
Related to the parsley
family. Seeds from the
coriander plant.
Mixture of lemon,
sage and caraway
flavors.
Mostly in Mexican and
Spanish recipes, pickling,
sausages
Cumin
Dried fruit from a plant in
the parsley family.
Slightly bitter,
pungent, hot
Middle Eastern, Asian and
Mediterranean cuisine (Chili
and curry powder blends,
fish, lamb, pickling).
Dill Seed
Dried seed from the dill
plant
Tangy and
pungent flavor
salads,meats, sauces,
vegetables
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fish, pickling, salads,
sauces, eggs, vegetables,
breads.
Dill Weed
Green leaves from the dill
plant
Fennel
Seeds
Oval, greenish-brown seeds Aromatic, slight
from the fennel plant
licorice flavor
Ginger
The root from the ginger
plant
slightly sweet,
slightly pungent
and spicy aroma
Marjoram
Member of the mint and
oregano family. Oval, pale
green leaves.
Fish, meat, poultry,
Aromatic, slightly
sausages, stuffing,
bitter and pungent
vegetables
Mint
One of the most popular
spice used.
Strong, sweet,
cool
Refreshing beverages,
desserts, lamb, sauces,
soups
Mustard
Seed
Comes in white, yellow,
and brown seeds.
Hot, pungent
Meats, pickling, relishes.
Powdered mustard (finely
ground) is used in sauces.
Nutmeg
Oval seeds from the
nutmeg tree. Dark grey
color. Mace is the spice
obtained from the
membrane of the seeds.
Beverages, cakes, cookies,
Nutty, warm, spicy white sauces, sweet
potatoes
Oregano
Member of the mint family,
related to marjoram and
thyme
Strong, aromatic
with a pungent
marjoram flavor
Fish, meat, poultry,
tomatoes; Greek, Italian
and Mexican recipes
Paprika
Powdered dried red
peppers
Slightly bitter,
sweet to hot
Dips, fish, poultry, salads
(potato and egg), soups;
important ingredient in
goulash
Pungent, tangy
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Breads, fish, sauces,
sausage, soups, Italian
recipes.
Chinese, Jamaican and
German recipes, (cakes,
cookies, marinades).
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Parsley
Curly leaf and Italian (flatleaf) parsley are two of the
more popular spices that
exist.
Slightly peppery
Sprigs used as garnish,
herb mixtures, sauces,
soups, stews
Peppercorn
Berries from the pepper
plant. Black, white and
green peppercorns are
three kinds processed from
the this plant.
Hot, peppery
Enhances flavor of most
meats, eggs and poultry
Poppy
Seeds
Deep nutty flavor
Very small gray, white
with crunchy
seeds from the poppy plant
texture
pastries, breads, cakes,
salad dressings,
vegetables, meat
Rosemary
Silver-green leaves;
member of the mint family
Sweet, hint of
lemon
Casseroles, fish, fruit
salads, lamb, soups,
stuffing, potatoes
Saffron
Dried yellow-orange
stigmas from the crocus
plant.
Rice, poultry, sauces, stews
(bouillabaisse), Spanish
Pungent, aromatic
recipes (paella), Swedish
cakes and breads
Sage
Narrow, oval, gray-green
leaves.
Musty, minty,
slightly bitter
Chicken, duck, goose,
pork, sausages, stuffing
Sesame
Seed
Tiny, flat seeds, brown, red
or black
Nutty, slightly
sweet
Breads, cakes, cookies,
salad dressings, seafood
Tarragon
Narrow, pointed, darkgreen leaves
Slightly licorice
flavor
Eggs, meats, pickling,
poultry, salads, sauces
Thyme
Member of the mint family.
It is a bush with gray-green Pungent, tea-like
leaves.
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Fish, meats, poultry, soups,
vegetables, potatoes
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Yellow-orange root of a
plant related to ginger;
used to flavor and
color food.
Turmeric
Pungent, earthy,
slightly bitter
flavor
Curries, East Indian
cuisine, primary ingredient
in American-style mustard
QUIZ # 3
Date: ______________
CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN PREPARATIONS
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat.
Coverage of the quiz will focus on the Module: CLASSIFICATION OF RAW
MATERIALS USED IN KITCHEN PREPARATIONS
Quiz will be in the form of google form. I will be sending you the link for
the quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 3 & 4
Date: _______________________
Score: _______________
CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN PREPARATIONS
Instruction:
Activity # 3: In a long bond paper create a food search activity that shows the
different terms in CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN
PREPARATIONS. A sample food search is shown below.
Activity # 4: This activity is to show your answers in Activity 3. Just copy what you’ve created, then
show the answer using a highlighter or color, if none just create a line or box to show the answers of
your created Food Search.
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Sample: Activity # 3
Sample: Activity # 4
INFORMATION SHEET 4
THE KITCHEN ORGANIZATION
INTRODUCTION:




The system was started by Escoffier to make working at the kitchen easier and more efficient.
It serves to remove the chaos and duplication of effort that could happen when the kitchen staff does
not have specific job descriptions.
Executive Chef – Head Chef is responsible for all kitchen operations including ordering, supervision of all
stations and development of menu items.
Sous Chef –second in command and is responsible for scheduling, filling in for the Executive Chef and
assisting the station chefs as necessary.
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 Sauté Station – (Saucier) ranks next to the Sous Chef. Responsible for all sautéed items and their
sauces.
 Roast Station – (Rotisseur) responsible for roasted items of meat, poultry and their sauces.
 Fish Station – (Poissonier) responsible for fish items, includes fish butchery and their sauces.
 Grill Station – (Grillardin) responsible for all grilled items, maybe the same as the rotisseur.
 Fry Station – (Friturier) responsible for fried dishes, may be combined with rotisseur.
 Vegetable Station – (Entremetier) responsible for hot appetizers, soups and vegetables, starches,
and pasta. May also do egg dishes.
 Relief Chef – Swing Cook, the individual works as needed throughout the kitchen. Relieves any Chef de
Partie in their absence.
 Pantry Chef –responsible for cold food preparations including salad, cold appetizers and patès.
 Butcher –responsible for cutting up meat, poultry 0and at times fish. May do breading of fish & meat items
 Pastry Chef – makes all type of baked items, pastries and desserts.
 Confiseur – prepares candies and petit fours.
 Boulanger – prepares unsweetened dough like bread and rolls.
 Glacier – prepares frozen and cold desserts.
 Decorateur – prepares show pieces and special cakes.
 Plate Clerk –(Shouter) receives the orders from the waiter and relates them to appropriate parties. Checks
the pricing of orders and reviews orders when they arrive at the hotplate.
QUIZ # 4
Date: ______________
KITCHEN ORGANIZATION
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: KITCHEN
ORGANIZATION
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
Activity # 5
Date: ________________
THE KITCHEN ORGANIZATION
Instructions: In a long bond paper, draw and label a sample chart of the different personnel in the
kitchen.
For further inquiries and questions, feel free to contact me.
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INFORMATION SHEET 5
KITCHEN TOOLS AND EQUIPMENNT
After studying thus unit:
You will be able to:



Recognize a variety of professional kitchen tools and equipment
Select and care for knives
Understand how a professional kitchen is organized
Importance of Proper Tools and Equipment

Having the proper tools and equipment for a particular task may mean the difference between
a job well done and one done carelessly, incorrectly or even dangerously.
NSF International
Promulgates consensus standards for the design, construction and installation of kitchen tools,
cookware and equipment
Standards for Tools and Equipment






Must be easy to clean
All food contact surfaces must be nontoxic (under intended end-use conditions),
nonabsorbent, corrosion resistant and nonreactive
All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and
bolts
Internal corners and edges must be rounded and smooth; external corners and angles must
be smooth and sealed
Coating materials must be nontoxic and easily cleaned; coating must resist chipping and
cracking
Waste and waste liquids must be easily removed
Selecting Tools and Equipment
Before purchasing or leasing any equipment, you should evaluate several factors:




Is this equipment necessary for producing menu items?
Will this equipment perform the job required in the space available?
Is this equipment the most economical for the operation’s specific needs?
Is the equipment easy to clean, maintain and repair?
HAND TOOLS

Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few,
if any moving parts
Knives


The most important item in the tool kit
A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and
tempered
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The Blades




Carbon steel
Stainless steel
High carbon stainless steel
Ceramic
The Shapes








French or chef’s knife
Boning knife
Paring knife
Cleaver
Slicer
Butcher knife or scimitar
Oyster and clam knives
Japanese knives
Sharpening Devices


Machines
Carborundum
Measuring and Portioning Devices


Scales
o Are necessary to determine the weight of an ingredient or portion of food
Volume measures
o Ladles
o Portioning scoops
o Measuring cups
o Measuring spoons
Thermometers

Stem-type thermometers, including instant-read models, are inserted into food to obtain
temperature readings
Calibrating Stem-Type Thermometers





Fill a glass with shaved ice
Place thermometer in ice slush
Adjust to 32ºF following the manufacturer’s directions
Check calibration
Repeat, substituting boiling water
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
Calibrate thermometer to 212ºF
Cookware

Metal




Cookware includes range top pots and pans as well as the pans that are used in the oven
and Heat Conduction
Copper
Aluminum
Stainless Steel
Cast Iron
Other Materials Used in Cookware
 Glass
 Ceramic
 Plastic
 Enamelware
 Nonstick
 Silicone bakeware
EQUIPMENT
- the process of supplying someone or something with items necessary for a particular purpose.
Heavy Equipment
Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating
or holding food; these items are usually installed in a fixed location
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SAFETY EQUIPMENT



Ventilation systems
o Ventilation hoods
First-aid kits
Protective gear
The Professional Kitchen



The kitchen is the heart of the food service operation
Work is broken into work sections and work stations
When designing a kitchen, it is important to use the space wisely so that each of its functions
can be accomplished efficiently
Activity # 6
Date: ________________
THE KITCHEN TOOLS
Instructions: In a long bond paper, complete the table. In the first column, list down at least ten (10)
kitchen tools. In the second column, write down the purpose or a description of that tool. Then on
the last column, provide a sample picture of that tool.
Kitchen Tool
Description / Purpose
Sample Picture
Activity # 7
Date: ________________
THE KITCHEN EQUIPEMENT
Instructions: In a long bond paper, complete the table. In the first column, list down at least ten (10)
kitchen equipment. In the second column, write down the purpose or a description of that
equipment. Then on the last column, provide a sample picture of that equipment.
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Kitchen Equipment
Description / Purpose
Sample Picture
For further inquiries and questions, feel free to contact me.
INFORMATION SHEET 6
PREPARE AND PRODUCE APPETIZERS
APPETIZERS
 A small portion of a food or drink served before or at the beginning of a meal to stimulate the
desire to eat.
 An appetizer is a small parcel of food generally served as the first course of a meal to
stimulate the appetite for heavier food to follow.
 It may be served in many different ways and form, from liquid to solid, as long as it performs
its primary function. STIMULATE APPETITE
 It may be served as the first course to guest before or after seating or as a snack at social
gatherings and receptions.
HORS D'OEUVRE
 is a food item served before the main courses of a meal, typically smaller than main dishes,
and often meant to be eaten by hand (with minimal use of cutlery)
TYPES OF APPERTIZERS
1. COLD HORS D'OEUVRES
2. HOT HORS D'OEUVRES
COLD HORS D'OEUVRES
1. Canapés - are tiny open – faced sandwiches made of
a base, a spread and one or more garnishes.
 Base - Breads, toasts, crackers or firm vegetables
 Spread - Provides the flavor
- Usually flavored butter or cream cheese
 Garnish - Can dominate or complement the
spread. Vast variety of food items can be used.
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2. Crudité’s





French word meaning “raw thing”
Raw or slightly blanched fresh vegetables
Almost all vegetables can be used
Generally served with dips
Only the freshest and best looking produce should be used.
Dip:
 Can be served hot or cold
 Accompaniments to crudités, crackers, chips, toasts, breads or other
foods
 Cold dips commonly have a base of mayonnaise, cream cheese or sour cream
 Hot dips commonly have a base of béchamel, cream sauce or cheese sauce.
3. CAVIAR




CAVIAR, IMPORTED
Beluga
The most expensive, dark gray
with well-separated eggs
Osetra
Considered by some to be the
best
Medium-sized, golden yellow
to brown eggs
Sevruga
Quite small and light to dark
gray
Pressed
Made from osetra or sevruga,
hung and drained in cloth




CAVIAR, DOMESTIC
American sturgeon
Considered to be the same
quality as the imports
Golden whitefish
Small and very crisp roe
Lumpfish
Readily available and
reasonably priced
Salmon
Eggs are large with good
flavor and a natural orange
color
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4. SUSHI AND SASHIMI
Common Ingredient:
 Fish
- Must be of the highest quality and absolutely fresh
 Rice
- Short-grain rice seasoned with vinegar, salt and sugar
 Seasonings
o Shoyu
- Japanese soy sauce
o Wasabi
- Sometimes called green horseradish
o Pickled ginger
- Fresh ginger pickled in vinegar
o Nori
- Dried seaweed purchased in sheets.
SAFETY ALERT- Sushi, Sashimi
 Raw fish and cooked rice are PHF/TTS foods
 Observe handling procedures in the Model Food Code and local heath regulations when
preparing and serving sushi and sashimi
 Freeze fish before serving
 Chill cooked rice to 41ºF or lower
TYPES OF SUSHI
 Nigiri zushi
Rice and raw fish
 Norimaki zushi
Rice rolled in seaweed
 Fukusa zushi
Rice wrapped in omelet
 Chirashi zushi
Rice with fish, shellfish and vegetable.
HOT HORS D’ OEUVRES
1. FILLED PASTRY SHELLS




Barquettes
Tartlets
Éclair puffs or profiteroles
Bouchées
2. BROCHETTES
- Small skewers holding combinations of foods
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3. MEATBALLS
4. WRAPPED HORS D’OEUVRE
- Rumaki, Bacon-wrapped foods on a small skewer
5. FILLED DOUGH



Phyllo, paper-thin wheat dough sheets
Pie crust, puff pastry
Wonton skins
6. OTHERS
- A variety of filled and/or wrapped food items including stuffed potatoes, small fritters, chicken
wings.
PRINCIPLES IN MAKING APPETIZERS:



The appearance must be eye appealing, colorful, dainty, flavorful and well-seasoned.
Appetizers should complement whatever food that may follow
Appetizers should not be filling
QUIZ # 5
Date: ______________
APPETIZERS
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: APPETIZERS
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 8
Date: ___________
PREPARE AND PRODUCE APPETIZERS
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Instructions: In a long bond paper, complete the table by providing necessary information needed. In
the first column, list down all types of appetizer discussed in this topic. In the second column, provide
at least three example of this type of an appetizer. The last column is intended for sample picture of
the dishes listed.
Type of Appetizer
Example
Sample Picture
For further inquiries and questions, feel free to contact me.
INFORMATION SHEET 7
PREPARE AND PRODUCE SALAD AND DRESSING
The first salads were simply greens dipped in salt. In fact, the
word salad comes from a Latin word meaning “salted.” Roman dinners
often had a separate salad course of raw greens with a dressing.
Salads vanished from the European diet for a thousand years or
more but reappeared in the seventeenth century. At one time, it was
not unusual to include flowers such as nasturtiums, marigolds, rose
petals, and violets in salads. But though it becomes common in
Europe, salad was seldom the focus of interest for either the cook or the diner.
It was not until the salad crossed the ocean to America that it came into its own. One true claim
to fame of the America cook is ingenuity in the preparation of salads.
We have gone far beyond the simple salted greens of the past to vegetables of very species,
shape, and flavor, and to meats, fish, fruits, cheese, and eggs. We have moved the salad all over the
menu, from appetizer to accompaniment to entrée to dessert to meal-in-itself. And we have taken it
from obscurity to stardom. Many a salad is a work of art.
SALADS are dishes that are almost always served cold, usually accompanied by a cold dressing
made of oil, vinegar, special flavorings, and often eggs. It usually takes off from a leafy green base
and is likely to be piquant in flavor.
FOUR PARTS TO THE STRUCTURE OF TYPICAL SALAD
1. Base or Underliner: usually a leafy green such as lettuce cup or a fine layer of shredded
lettuce.
2. Body: the major ingredient or mixture of ingredients.
3. Dressing: sometimes part of the salad, more often not, but always planned to be compatible
with it.
4.
Garnish: a colorful accent providing eye appeal often omitted if the salad itself is colorful)
DIFFERENT KINDS OF SALADS (ACCORDING TO THEIR INGREDINETS AND THE WAY THEY GO
TOGETHER)
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Leafy green
Vegetable
Fruit
Combination
Gelatin or congealed
TYPES OF SALADS
1. GREEN SALAD
The "green salad" or "garden salad" is most often composed of leafy vegetables such as
lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are
a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed
together (called a tossed salad), or may be placed in a predetermined arrangement (a
composed salad).
2. VEGETABLE SALAD
Vegetables other than greens may be used in a salad. Common vegetables used in a salad
include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado,
carrots, celery, and radishes. Other ingredients, such as olives, hardboiled egg, artichoke hearts,
heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken),
or seafood (e.g. tuna, shrimp), are sometimes added to salads.
3. BOUND SALAD
American-style potato salad with egg and mayonnaise
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick
dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound
salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad
include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are also popular at picnics and
barbecues, because they can be made ahead of time and refrigerated.
4. MAIN COURSE SALADS
Main course salads (also known as "dinner salads"[7] and commonly known as "entrée salads"
in North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp
or a fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be
placed upon the salad. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are
types of dinner salad.
5. FRUIT SALADS
Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from
canned fruit.
6. DESSERT SALADS
Dessert salads rarely include leafy greens and are often sweet. Common variants are made with
gelatin or whipped cream (oftentimes with the brand products Jell-O and / or Cool Whip); e.g. jello
salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified
rice, and cookie salad popular in parts of the Midwestern United States.
DRESSINGS
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Sauces for salads are often called "dressings". The concept of salad dressing varies across
cultures.
EMULSION – A mixture of two unmixable ingredients
EMULSIFICATION is another method of thickening sauces. Emulsions are made by mixing two or
more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.
THREE KINDS OF EMULSION



Permanent - A permanent emulsion usually lasts several days or more.
Ex: Mayonnaise
Semi-permanent - A semi-permanent emulsion lasts a shorter period of time than a permanent
emulsion, usually several hours.
Ex: Hollandaise
Temporary - A temporary emulsion lasts the shortest period of time, usually only several
minutes. A temporary emulsion is classified as such because it does not contain an emulsifying
agent.
Ex: Vinaigrette
In Western culture, there are three basic types of salad dressing:



Vinaigrette
Creamy dressings, usually mayonnaise-based, but which may also contain yogurt, sour cream,
buttermilk, milk, or crème fraiche
Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg
yolks and gently heating.
Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs,
spices, salt, pepper, sugar, and other ingredients. It is used most commonly as a salad dressing,
but also as a sauce or marinade.
In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesarstyle dressing following close behind.
Traditional dressings in France are vinaigrettes, typically mustard-based, while mayonnaise is
predominant in eastern European countries and Russia.
In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally
dressed by the diner with oil and vinegar.
In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.
TOPPINGS AND GARNISHES
Popular salad garnishes are:

nuts, croutons, anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded
carrots, diced celery, watercress, sliced cucumber, parsley, sliced mushrooms, sliced red onion,
radish, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes.
Various cheeses, berries, seeds and other ingredients can also be added to green salads.
Cheeses, in the form of cubes, crumbles, or grated, are often used, including blue cheese,
Parmesan cheese, and feta cheese.
Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various
colors of peppers, and other colorful ingredients
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Fine Dice or Brunoise (broon-whaz)
BASIC KNIFE CUTS
1/8” (3mm) cube
Small Dice
¼” (6mm) cube
Medium Dice
1/2” (1cm) cube
Large Dice
¾” (2cm) cube
Julienne
1/8” x 1/8” 1 ½-2”
(6mm x 6mm x 4-5cm)
(jue-lee-en or jewl-yen)
Batonnet
¼” x ¼” x 3”
(3mm x 3mm x 8
cm)
French Fry or Frite
(freet, French for fried)
3/8” to ½” square
3-4”
x
(3/4 to 1cm
square x 8-10cm)
Paysanne
triangular or quarter slice
of uniform thickness
- country style
Slice - a cross cut
variable diameter,
uniform thickness
of 1/8” to 3/8” (38mm)
Wedge variable
Tourné
size
oval shape usually having
7 equal sides, any size
For more references in doing different vegetable cuts, you may watch the following video
presentation:
• https://youtu.be/8VBnaFhOEn8
• https://youtu.be/G-Fg7l7G1zw
https://youtu.be/HyUBsva-e9g
https://youtu.be/VJNA4vrdWec
QUIZ # 6
Date: ______________
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PREPARE AND PRODUCE SALAD AND DRESSING
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: PREPARE AND
PRODUCE SALAD AND DRESSING
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 9
Date: ___________
PREPARE AND PRODUCE SALAD AND DRESSING
Instructions: In a long bond paper, complete the table by providing necessary information needed. In
the first column, list down all types of salad discussed in this topic. In the second column, provide at
least three example of this type of a salad. The last column is intended for sample picture of the
dishes listed.
Type of Salad
Example
Sample Picture
For further inquiries and questions, feel free to contact me.
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PRELIM EXAMINATION (Laboratory Subject)
Date: _______________
VEGETABLE CUTS AND BASIC KNIFE SKILLS
Instructions: Make a video clip performing the different basic knife cuts you may use any type of
vegetable that you are comfortable with. Showcase in the video the proper techniques in using and
handling knife. Also, you have to show how to cut the different basic knife cuts. You may send this
activity to my messenger account or to my email address. This activity is based on the following
criteria:
KNIFE SKILLS EVALUATION
I. Personal Hygiene (10 points)
Performance Task
 Hair, Uniform, Hand Washing, etc.
Score
Remarks
II. Knife Skills (35 points)
Performance Task
 Execution
 Consistency
 Usage
 Safety
 Time and Speed
III. Different Basic Knife Cuts (55 points)
5






4
3
2
1
Remarks
Fine Dice
Small Dice
Medium Dice
Large Dice
Julienne
Batonnet
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Frite
Paysanne
Slice
Wedge
Tourne





INFORMATION SHEET 8
PREPARE AND PRODUCE SANDWICHES
SANDWICH
- A sandwich is a food item consisting of one or more types
of food placed on or between slices of bread, or more generally any
dish wherein two or more pieces of bread serve as a container or
wrapper for some other food
A sandwich is a perfect balance of:
• Temperature – HOT OR COLD
• Texture- CRUNCHY, CHEWY, SMOOTH, WET, DRY
• Flavor- INTEGRITY OF VARIOUS COMPONENTS
• Appearance- SIMPLE AND CORRECT
1. BREAD:
Various types of bread are used for sandwich.
a) Pullman or sandwich loaf of white bread is the most popular because of its neutral flavor.
b) Rills –including hard and soft rolls, hamburger and hot dog rolls and long rolls for ‘submarine’
sandwich.
c) French bread-slit horizontally.
d) Whole wheat bread
e) Rye bread or pumpernickel
f) Pita (or unleavened) bread
g) Raisin, fruit and nut, cinnamon bread.
The breads used for making sandwiches must be chosen carefully.




Always select fresh bread that has a close smooth crumb and good flavor and moistness.
The bread should be capable of being picked up without bending or loosing filling.
Bread should be around 12 hours old when making sandwiches otherwise it will be too soft.
3/8 “to 5/8” is the thickness range most commonly used for sandwiches.
STORAGE AND HANDLING OF BREAD
A. Purchase only the amount of bread that can be used in one day
B. If excess bread is purchased, old and new supplies should be separated each day. Old bread
should be set aside for toasting and grilling
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C. Store soft crusted bread in its original wrapper to protect against odor absorption, moisture
loss or excessive dampness.
D. Hard-crusted breads may be stored without wraps in the area which has
free air circulation. These breads have a shorter storage life.
E. Refrigerating bread makes it stale. If it is to be kept for more than one day
it should be frozen.
F. Bread is best stored at room temperature at 68-80 degrees F. Away from
heat
2. SPREAD:
A. Plain butter, compound butters such as anchovy, tomato, mustard onion, garlic and
mayonnaise, cheese spread. The spread is the simplest of the ingredients for the sandwiches.
Spreads serves three purpose for the bread:
 The spread acts as a sealant for the bread forming a moisture barrier
between it and the filling.
 Flavor is another purpose of the bread
 The spread also adds moisture to the sandwich improving it mouth feel.
The attributes of a good spread are:
 The spread should be soft enough to spread thinly and evenly with a butter knife.
 The spread should be rich and moist to give a rich mouth feel
STORAGE AND HANDLING
A. All spreads should be stored under refrigeration to inhibit the microbial growth
B. Mayonnaise if commercially procured should be refrigerated on opening the
bottle.
3. FILLING:
- Such as smoked salmon, prawns, lobster, ham, tongue, brisket corned beef, roast
beef lamb, pork, salami, mortadella, roast chicken, duck, turkey, and eggs, dry &
creamed cheeses. The purpose of the fillings is to provide:
•
•
•
•
•
The predominant flavor
Moisture
The main body and the nutrients
Substance and bulk
Complexity in the combination of flavors.
The basic guidelines for the fillings are :
A.
B.
C.
D.
E.
F.
1/3 to ½ of the total weight of the sandwich should be the filling.
Filling should be pleasantly flavored.
Filling must be tender in nature.
Filling should always be of deboned meats and not bone-in
Fillings must be easy to eat
Fillings should not hang over the sides of the sandwich
STORAGE AND HANDLING OF THE FILLINGS:
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 Avoid slicing meat fillings too far in advance as they tend to dry out and loose the flavor and
moisture.
4. GARNISH:
 Like lettuce, tomato, watercress, spring onions, radishes, gherkins, cucumber and parsley.
 The sandwich is without a doubt a favorite lunchtime food. For the typical
customer, one who is hungry and in a hurry, the sandwich is the ideal food; quickly made and
served, convenient and adaptable to many variations, that it satisfies nearly every palate and
nutrition requirement. Sandwiches have long been the domain of the pantry department, along
with salads and other cold dishes. Preparing sandwiches to order is one of the fundamental skills
required in a modern food service.
TYPES OF SANDWICH
1. COLD SANDWICHES
A. CLOSED COLD SANDWICH- Can be defined as those having two slices of bread or two halves
of the roll (which can be toasted also) , which have a spread applied and are filled with a cold filling.
These can be sub-grouped into 3 types
•SIMPLE - have only one filling and the freshest ingredients should be used. The quality of
the filling and the nature of the bread and spread are what can make this sandwich come to life.
Remember, only the freshest bread should be used. Along with the main filling you may also add a
secondary filling such as a leaf of lettuce or a slice of tomato.
•COMBINATION- Are those which have more than one primary filling. A BLT (bacon, lettuce
and tomato sandwich) is a typical example. Submarines also fall in this category which is a combo of
cold cuts, vegetables and cheese on a special bun. It is usually sprinkled with Italian type dressing.
•MULTI-DECKER - these have more than two slices of bread or a roll split more than once.
The club sandwich is a classic example which has three pieces of toasted bread, bacon, lettuce,
tomato and turkey filling. The toast is layered with mayonnaise. The sandwich is cut into quarters
and served.
B. OPENED COLD SANDWICHES: Are the single slice of bread with attractively arranged fillings
on top with the garnishes. These are the larger versions of canapés.
 The DANISH SMORREBRODS are the excellent examples of these.
QUIZ # 7
Date: ______________
PREPARE AND PRODUCE SANDWICHES
(Sandwich – Cold Sandwich)
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: PREPARE AND
PRODUCE SANDWICHES (Sandwich – Cold Sandwich)
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
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Reminder: Review before taking up your quiz.
FEW EXAMPLES OF THE CLOSED SANDWICHES ARE AS UNDER
1. CONVENTIONAL, CLOSED OR LUNCH BOX SANDWICH which consists of 2 sliced of bread with any
filling meat poultry, egg, vegetables or cheese and cut into triangle, served in bars, cafes, snacks bars
and restaurants.
2. TEA SANDWICH- This has much lighter fillings. White or brown bread can be used. These
sandwiches are cut into much small squares, fingers and triangles. The crust is always removed.
3. THE BUFFET SANDWICH are similar to the conventional sandwich but are cut into fancy shapes.
This obviously results in wastage and can be used only when costs permit.
4. CONTINENTAL OR FRENCH SANDWICH- consists of a crusty. French stick, cut into half and wellbuttered, with either a single savory filling or a mixture of savory fillings. Garnish with lettuce,
tomato, cucumber. It is then cut into small strips so that it is easily picked up.
5. DOUBLE DECKER, THREE DECKER OR CLUB SANDWICH- If you top and ordinary closed sandwich
with an extra layer of filling and cover this with another slice of bread, you have a club sandwich, also
known as Three Decker (counting the sliced of 3) or Double Decker (counting the layer of filling) club
sandwich a distantly related to ribbon sandwich and are good for a hearty appetite. Their fillings
should be substantial and there must be balance between the fillings. eg. Ham and egg, chutney and
cheese. The best club sandwich is made with toast. They are cut diagonally and secured with cocktail
stick on which is spread an olive or a slice of gherkin.
6. OPEN SANDWICHES- Technically speaking, there is no such thing, A sandwich must consist of 2
slices of bread. If the top slice is missing, it become –well, what does it become? –a ‘garnished’ piece
of bread, half a sandwich. Occurs. This is referred to as a continental sandwich. Until a better name
is invented, we will have to go on calling them open sandwiches. They can be divided into 2
groupsslices of buttered bread topped with a spread and then trimmed, or the second more elaborate
kind, which is really a series of small, individual hors d’ oeuvre arranged for convenience sake on
slices of buttered bread. Please remember that primarily the open sandwich is not made for display
or exhibition. It should be good to look at- yes –but it should please the eye as well as the palate.
7. FANCY SANDWICH RIBBON ROLLED SANDWICH Chequer board Mosaic Sandwich Pinwheel
Sandwich gateau
8. CANAPES – is not really a sandwich but a small pieces of toast (brown or white) or biscuits or puff
pastry sheets buttered and topped with meat, fish, poultry, vegetables.
9. HOT SANDWICH- again not really a sandwich but a snack or meal but since bread is used, it is
classified as a sandwich. They vary from the English ‘Bookmarker’ to the French Croute (croque)
monsieur. It will also include internationally famous sandwich like the German Strammer Max and the
Swedish Lindstrom.
There are 3 primary characteristics of hot sandwiches• Hot sandwiches should be served hot
• They must remain hot throughout
• Hot sandwich can have a hot sauce as an accompaniment.
A hot sandwich can be closed or open
SIMPLE CLOSED HOT SANDWICH VARIATIONS
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STEAK SANDWICH – This is the 6-10 oz steak cooked to the guest order or doneness and
served on a large roll with a lettuce, tomato and onion garnish. Itmaybe accompanied by
Horseradish sauce or mustard sauce.
HOT DOG- 6-12 per pound sausage served on a special roll. It can be topped with a hot
topping such as chilli or cheese sauce, or with cold topping cheese, coleslaw, and accompanied
with chopped onions, and other condiments – catsup and mustard.
HAMBURGER- 2-6 oz patty of ground beef, broiled, fried or grilled to order, served on a round
bun with a lettuce, tomato and onion slices and the appropriate condiments. over the time
many variations have been developed.
GRILLED CLOSED SANDWICHES- is two slices of bread encasing the filling. The casing is
buttered on the outside top and bottom and then placed on the griddle or in a pan to brown
on both the sides. A grilled cheese sandwich is a perfect example.
FRIED CLOSED SANDWICH – are two pieces of bread encasing some type of filling which has
been dipped into an egg mixture and then deep fried or pan fried till golden brown. They are
often finished in an oven to ensure that the interior is hot. The frying should be done at 375
degrees F





2. OPEN HOT SANDWICHES- Are prepared with the bread or toast laid side by side with the filling
exposed on the surface of both sides. The sandwich is then heated throughout.
PRESENTATION AND LAY-OUT
The basics of good presentation are the key to good sandwich making.
•
•
•
•
•
The sandwiches should be evenly cut
The plates or platters used for sandwiches should be of a suitable size
Normally the cold sandwiches can be served on a bed of shredded cabbage or lettuce
The platters can be lined with a few slices of cucumber and tomatoes
The dips or sauces can accompany the sandwiches• The best combination with sandwiches
is to give wafer potatoes as an accompaniment
QUIZ # 8
Date: ______________
PREPARE AND PRODUCE SANDWICHES
(FEW EXAMPLES OF THE CLOSED SANDWICHES ARE AS UNDER – PR$ESENTATION AND LAY OUT)
Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat or in our
Google Class. Coverage of the quiz will focus on the Module: PREPARE AND
PRODUCE SANDWICHES
Quiz will be in the form of google form. I will be sending you the link for the
quiz. Please be reminded that all quizzes are time bounded.
Reminder: Review before taking up your quiz.
ACTIVITY # 10
Date: ___________
PREPARE AND PRODUCE SALAD AND DRESSING
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Instructions: In a long bond paper, complete the table by providing necessary information needed. In
the first column, list down all types of sandwiches discussed in this topic. In the second column,
provide at least three example of this type of a sandwich. The last column is intended for sample
picture of the dishes listed.
Type of Sandwich
Example
Sample Picture
For further inquiries and questions, feel free to contact me.
MIDTERM EXAMINATION (Laboratory Subject)
Date: _______________
PREPARE COLD DISHES
Instructions: Decide on what type of cold dish you prefer to prepare. Choose only ONE, either you’re
going to prepare an Appetizer or Salad with dressing or Sandwich with side dish. Make a video clip
performing the chosen dish desired. Show in the video on how you prepare the dish, including the
preparation, cooking and closing down procedures. You may send this activity to my messenger
account or to my email address. This examination is based on the following criteria:
I. Personal Hygiene (10 points)
Performance Task
 Hair, Uniform, Hand Washing, etc.
II.
Score
PRODUCT AND PROCEDURE (65 points)
SCORING:
A. 1.
PRODUCT
(30
points)
General Appearance (20 points)
5
Remarks
4
3
2
1
The dish is attractive to look at and
appealing
 The dish has good color combination
 The ingredients are cooked just right
 The dish has the correct consistency and
2. Palatability (5 points)
 The dish looks delicious and well plated
3. Portioning (5 points)
 The dish prepared is in required portion.
B. PROCEDURE (20 points)
1. Use of Resources (15 points)
 Student keeps working table orderly while
preparing the ingredients
 Student uses only the proper and needed
 Student uses time saving techniques and
2. Cleanliness and Sanitation (5 points)
 Student observes proper sanitary handling of
food items
C. CLOSING DOWN PROCEDURES (15 pts.)
 Student clean, 昀椀x and sanitized their
 Student washed their borrowed tools and cleaned
 Student followed their assigned work area for

SCORE:
III. VIDEO CLIP (25 points)
College of Hospitality and Tourism Management
Kitchen Essentials and Basic Food Needs
Downloaded by S? Thép (bantinile@gmail.com)
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0
Remarks
lOMoARcPSD|18763077
Video Presentation
 The video presentation showcases what the
instruction above asked.
Score
College of Hospitality and Tourism Management
Kitchen Essentials and Basic Food Needs
Downloaded by S? Thép (bantinile@gmail.com)
Remarks
Page 44 | 44