Lecture in Grade 11 Cookery

Commercial Cooking
Commercial cooking- is the art of preparing for human consumption. This refers to any cooking or food
preparation that is usually intended for a larger group of people.

The Kitchen Brigade System

A. Administrative position
1. Executive Chef- performs the administrative role and is in-charge of the entire kitchen
operation including staff administration, hiring, budgeting, purchasing, work scheduling and
menu planning.
2. Assistant executive chef- is the production manager and is the second highest position in the
kitchen. He is in-charge of all areas of production and directly supervises the kitchen staff.
3. Station Chefs- are assigned the different specialized stations in the kitchen.
a. Sauce Chef ( SAUCIER)- occupies the highest position among the stations.. This is because the art
of sauce-making is regarded as one of the toughest and complex culinary skill.
b. Fish cook ( POISSONIER)- one who prepares the fish dishes. He/she is under the saucier.
c. Vegetable cook ( ENTREMETIER)- is the one who prepares vegetable dishes.
d. Soup cook ( POTAGER)- one who prepares the soup or stocks.
e. Roast cook ( ROTISSEUR )- responsible for meat dishes particularly roasted or braised including
their gravies.
f. Broiler cook (GRILLARDIN )- handles broiled items and may also prepare deep fried meats, poultry,
and fish.
g. Pantry chef GARDE MANGER)- prepares all non-dessert cold foods such as salads and cold hors d’
oeuvres.
h. Pastry chef ( PATISSIER )- prepares baked goods such as desserts and pastries.
i. Relief cook or Swing cook (TOURNANT)- replaces or relieves one of the other station heads.
j. Communard – prepares the meal served to the restaurant staff.
k. Boulanger ( Baker) prepares bread, cakes, and breakfast pastries in large restaurant.
l. Aboyeur ( Announcer/Expediter) takes orders from dining room and distributes them to various
stations..
m. Decorateur- prepares showpieces and specialty cakes in large restaurants instead of the patissier.
n. Confiseur- prepares candies and petit fours in large restaurants instead of patissier.
o. Tournant- ( Spare hand/ roundsman)- move throughout the kitchen, assisting other positions.
p. Glacier – prepares frzen and cold dessrtsin large restaurants instead of the patissier.
q. Garson de cuisine – performs preparatory and auxiliary work for support in large restaurant.
r. Potager –reports to the entremetier and prepares the soups in large kitchen.
s. Plongeur- ( Dsihwasher) cleans dishes and utensilsand may be utrusted with basic kitchen jobs.
t. Apprenti/e ( Apprentice )-these are students who want to gain theoretical and practical training in
school and work experience in the kitchen.
u. Marmiton ( Pot and Pan washer )- takes care of all the pots and pans instead of the ploguer in
large kitchen.
v. Chef de Partie- ( Senior Cook ) – responsible for managing a given station in the kitchen where he
specializes in preparing particular dishes.
w. Cuisinier ( Cook )- this position is independent one where the cook usually prepares specific dishes
in a station.. He may also be referred to as a cuisinier de partie.
x. Commis ( Junior cook )- also works in a specific station, but reports directly to the chef de partie
and takes care of the tools for the kitchen.
EGG COOKERY
Egg- is the generic term for chicken egg.
Egg Sizes
1. Jumbo- weighs 850g/dozen
2. Extra large- weighs 840g/dozen
3. Large- weighs 745g/dozen
4. Medium-weighs 650g/dozen
5. Small- weighs 560g/dozen
  The basic principle in cooking an egg is to always cook it at low temperature until done.
 To tell a fresh egg from a stale one without breaking it, place it in a glass of salt water. If the egg sinks
to the bottom, it is fresh. If it sinks yet stands on its point. It is not very fresh and needs to be used
soon. If its float to the top, it is stale and best discarded.

 Eggs are graded for quality using a process called candling .

*If there is less than 7 cents difference between two sizes of eggs, the best buy is the larger size.
Egg Dishes
1. Fried eggs
a. Sunny-side up or “ eyes open”- the yolk is yellow and well rounded. There should be no brown
edges for the white, which should be firm.
b. Hard fried- the white and yolk are firm and not rubbery.
c. Basted eggs- the white is firm and the yolk is soft, pink and covered with a thin film.
2. Boiled eggs- hard cooked and soft cooked are terms that accurately describe this process of cooking
eggs in their shell or boiling them.
3. Scrambled eggs -they should be always be soft, tender and not watery.
4. Omelettes- are mixture of eggs, salt, and pepper cooked in a pan over high heat. Are usually folded
when serves plain or with a filling.
5. Poached eggs-cooking out of their shell in simmering liquid like water with vinegar and salt. Although
wine, milk, and stocks are also used.

Properties of Eggs
1. Coating Agent
2. Emulsifying Agent
3. Thickening Agent
4. Binding Agent
5. Leavening Agent
Cereal and Pasta Cookery
Cereals – is the common term for all grains grown for people to eat.
Principles of Cooking Cereals
1. Wash cereal grains with cold water.
2. Add washed grains to hot liquid slowly.
3. Cook until the grains absorb water and become soft.
Ways in Using cereals
a. As a thickener
b. As breakfast cereals
c. As extender
PASTA- is a kind of starchy food made from a dough of flour.
- Is an Italian word that means dough.
Kinds of PASTA
1. Spaghetti- is a long, round, solid pasta.
a. Spaghettini- thin spaghetti
b. Vermicelli- very thin, twisted, and short spaghetti
2. Lasagna – is a flat ribbon noodle of pasta dough with curly edges.
3. Noodles – are made of dough and they contain eggs.
Types of Pasta
1. Fresh pasta- products are freshly made and shaped as desired and immediately used.
2. Dried pasta – commercially available. These products are dried and thus, can be stored easily and
cooked only when needed.
Shapes of Pasta
a. Sheet pasta – flat and are typically used for baking. Examples are manicotti.
b. Strip pasta – the most common and are long strands of pasta. Examples are spaghetti, fettuccini,
bucatini, and linguine.
c. Extruded pasta – the ones that are cylindrical in shape like macaroni, penne, and rigatoni.
d. Specialty pasta- shapes maybe unusual like farfalle, ravioli, and orrechiette.
 Italian pasta is strictly boiled in salted water until it is al dente – meaning “to the tooth”
 Al dente pasta is firm to the bite and not soft and mushy.
 Ideally, pasta should be served immediately after it is cooked and tossed into its sauce.
Common Italian Sauces
a. Carbonara- this is a sauce that has cheese, cured meat, eggs, and cream.
b. Amatricciana- this is old Italian recipe of sautéed bacon in olive oil and onions with tomatoes.
c. Arrabiatta- a sauce with olive oil, tomatoes, garlic, and red chilies. Arrabiatta means ANGRY in Italian
which refers to its spicy flavor.
d. Bolognese- a meat-based sauce that originated in Bologna, Italy.
e. Alfredo- a rich sauce with butter, cream, and cheese.
f. Pesto – means paste that refers to the paste made by grinding fresh basil leaves, olive oil, garlic. And
pine nuts together.
g. Aglio e Olio – made with garlic and olive oil with or without the addition of red pepper flakes ot
tomatoes.
Types of Noodles Products
a. Noodles made from wheat- these are made with flour, water, egg. Examples: Chinese, Cantonese,
Japanese noodles
b. Noodles made from other starches- rice is the most widely used starch for these types of noodle.
Examples: rice vermicelli, bean thread, sotanghon, pad Thai noodles.
Dumplings- these are made from starchy soft dough or batter, simply cooked by simmering and steaming.
These serve as side dishes in soups and stews for various international dishes

Kitchen Equipment and Tools

Blender Buffalo cutter Juicer

 Chafing Dish Convection Oven Convection Steamer

Crepe Machine Deep Fat Fryers Display Warmer

Flat Top Range Gas Burner with Griddle Gas Grill

Griddle Gyros Grill Heat Lamp

Ice Shaver Immersion Blender Insulated Carriers

Meat Grinder Microwave Oven Panini Grill

Mixer PizzaOven Rotisserie

Slicer Tilting Skillet Waffle Iron

Steam Kettle Stack Oven Steam Table

 Wooden Burning Oven Walk-in Freezer

Pairing knife BoningKnife Serrated knife

Chef’s knife Bread knife Pizza cutter

Colander Egg Separator Grater

Nut Cracker Fish Scaler Meat Tenderizer

Pastry Brush Mixing bowl Measuring cups

Measuring spoon rubber scraper pastry blender

Rolling pin bench scraper cookie cutter

Sauce Pan Braizer Frying Pan

Double Boiler Bain-Marie Stock Pot

Cooking Methods
Heat Transfer- is the transfer of energy from a heat source to food.

Ways of transferring heat

a. Conduction – the movement of heat through solid materials (e.g gas burner)
 b. Convection – the movement of heat in liquid or gas ( e.g. convection oven)
c. Radiation – the transfer of heat through wave energy ( e.g. microwave oven )
Basic Cooking Methods
1. MOIST HEAT COOKING METHODS
a. Blanching- is the process plunging a food ingredient in boiling water for a brief interval.
Purposes of Blanching
1. To remove strong flavors of vegetables
2. To remove impurities from bones
3. To shorten cooking time
b. Poaching – is extremely gentle cooking at temperature below 65-80 d.c over 150-170 d.F.
c. Boiling – is cooking food in liquid that has reached a temperature ( usually 95 to 100degrees
centigrade ) wherein vaporization starts to occur.
d. Steaming – is cooking method in which hot steam is used to cook food.
NOTE: steaming with flavored water bath like using herbs and spices is another creative way of
enhancing the flavor of food.
e. Braising- is searing tough cuts to brown them quickly and then adding liquid like wine, water, or
stock and cooking it slowly in an oven or over low fire.
NOTE: Lean meats are larded before braising so they will be juicier.
Braising is ideal for red meats, fish, vegetables, and poultry.
f. Glazing –glaze vegetables, poultry, and white meats.
g. Casseroling –is a combination of stewing and roasting.
h. Stewing – vegetables, meats, mushrooms and fruits can be stewed.
2. DRY HEAT COOKING METHODS
a. Roasting –is a dry heat cooking method that can be done in two ways: on a spit and in the oven.
b. Baking- uses only dry heat without the addition of fat or liquid.
c. Broiling –requires radiant heat from above. It uses an oven with very high heat temperature.
d. Grilling – can be done in four ways
1. Directly on a charcoal grill
2. Directly on an electric grill
3. Directly on a gas grill
4. Directly on a grilling pan
e. Griddling- is cooking foods on a griddle. Griddles may be flat or ridge . Flat griddles are ideal for
cooking pancakes, scrambled eggs, bacon, and toasting breads. Ridge griddles are ideal for cooking
meat, fish and vegetables.
f. Gratinating – is when we add a topping on food like cheese. Breadcrumbs or béchamel sauce and
then applying high heat to obtain a nice color and pronounced taste.
3. DRY HEAT COOKING METHOD USING FAT
a. Pan frying or Sauteing- is a dry heat cooking method wherein food is semi-submerged in oil.
b. Deep frying – is cooking food fully submerged in fat.
c.
4. MICROWAVE COOKING
Is commonly used for defrosting, reheating, and cooking. It is considered one of the great
inventions in the 20th century.

Mise en Place – literally means put into place. This means organizing all materials to be used and preparing all
ingredients needed.
The Art of Seasoning and Flavoring
Seasoning- means enhancing the natural flavor of the food, without significantly changing its flavor.
Flavoring- means adding a new flavor to the food, changing or modifying the original flavor.

Common Seasoning and Flavoring Ingredients

1. Salt is the most important seasoning ingredient.
2. Pepper comes in white, black, and green.
3. Red pepper or cayenne belongs to the paprika family. It has a spicy flavor.
4. Lemon juice
5. Fresh herbs.
 6. Onions, garlic, carrots, and celery.
7. Wine, brandy, and other alcoholic beverages.
8. Prepared mustard
9. Grated lemon and orange
10. MSG ( monosodium glutamate)
When to season?
The most important time for seasoning liquid foods is at the end of the cooking process. Because this is
the time when no additional cooking and reduction will be done.

When to flavor?
Flavorings can be added at the beginning, middle, and end, depending on the cooking time, the
cooking process, and the flavoring ingredient.

Basic Aromatic and Flavoring Combinations ( for classical cooking)

1. Mirepoix- a mixture of onions ( 50 % ), carrots (25 % ), celery ( 25 % ) used to flavor stocks, sauces.
2. Bouquet Garni – a bunch of fresh herbs ( parsley, thyme, fresh bay leaf.) Today’s version has leeks,
carrots, and celery.
3. Oignon Pique – onion studded with bay leaf and cloves
4. Onion Brute- caramelized onions.
5. Sachet D’ epice – a cloth bag containing parsley stem, thyme leaves, bay leaf, cracked peppercorn,
garlic cloves.
6. Mined garlic
7. Chopped parsley
8. Tomato Concasse’- remove stem, score skin, blanch 18-20 seconds, remove skin, cut in half, squeeze
out seeds, coarse chop.
9. Leeks

Basic Filipino and Asian Flavoring Ingredients

a. Patis or fish sauce
b. Souring agents like tamarind, santol, mango, calamansi, tomatoes, kamias
c. Bagoong or fish paste
d. Soy sauce
e. Local vinegars
f. Ginger
g. Garlic
h. Lemon grass
i. Pandan
j. Onions

SAUCE COOKERY
Sauce- is a French word which means relish.
From a Latin word SALSA – meaning “salted”
Structure of Sauce
Basic Sauce = Stock + Thickener
1. Liquid - this is the body of the sauce.
2. Thickening agent – starches are the most commonly used thickeners.

Kinds of Thickening Agents.

1. Roux – a mixture of equal weights of fat and flour that is cooked to remove its starchy taste.
Note : A good roux is not pourable or runny, it must be stiff. It is best to use butter or clarified butter
for the fat component.

Kinds of Roux
a. White roux – is cooked only until the starchy taste is removed.
b. Blond roux – is cooked a little longer until slightly darker in color.
c. Brown roux – is cooked until it takes on a light brown color and a nutty aroma.
 2. Beurre manie - a mixture of equal parts butter and flour mixed together to form a paste.
3. Slurry – a mixture of cornstarch and cold water.
4. Breadcrumbs - can be used to thicken gravies.
5. Liaison – a mixture of egg and cream.

Two kinds of Sauces

A. Hot Sauces
1. Row sauce- at the start of cooking, this kind of sauce is thickened. It is done by heating fat or oil
and flour together. The liquid is poured gradually while stirring. The flour thickens the liquid.
2. Corn starch-thickened sauce – the thickening is added to the simmering liquid. It is brought back to
the stove and simmered until the starchy flavor disappears.
B. Cold sauces
1. Vinaigrette- the ration of oil and vinegar to use, what kind of oil, though olive oil is usually used,
which vinegar and the type of mustard to mix with are the factors to consider in making
vinaigrettes.
2. Mint sauce – fresh mint leaves and vinegar are combined then little sugar is added to blend with
the sharpness of vinegar. This sauce is served with roast meat or grilled lamb.
3. Mayonnaise- it is done by pouring the oil to the egg yolks very slowly and then gradually becomes
faster.
The Mother Sauces
a. Espagnole Sauce or Brown Sauce or Demi Glace
- Made of meat stock, a mirepoix of browned vegetables ( most often a mixture of diced onions,
carrots, and celery) a nicely browned roux, herbs, tomato paste. Espagnole sauce is made with
tomato puree and mirepoix for deeper color and flavor.
EXAMPLES- Robert, Charcutiere, Lyonnaise, Chasseur, Bercy, Mushroom, Madeira, Port Wine
b. Béchamel Sauce – often referred to as cream sauce. It is made by stirring hot milk into a butter-flour
roux. The thickness of the sauce depends on the proportion of four and butter to milk.
It is probably the simplest of the mother sauces because it doesn’t require making a stock.
EXAMPLES- crème, mornay, soubise, nantua, cheddar, mustard
c. Veloute Sauce - a stock-based white sauce. It can be made from chicken, veal, or fish stock.
Enrichments such as egg yolks or cream are sometimes added. It is made by thickening white stock
with roux and simmering it for a while
Versions of Veloutes
1. Supreme- chicken veloute fortified with cream
2. Allemende- veal veloute thickened with liason of egg yolk and cream.
3. White wine- fish veloute plus white winne and heavy cream.
EXAMPLES- Normandy, Hungarian, Aurora, Poulette, Shrimp, Herb Seafood

d. Hollandaise Sauce- a hot emulsified sauce made of clarified butter, egg yolks, and lemon juice, usually
in a double boiler to prevent overheating and is served warm.
EXAMPLES- Bearnaise, Dijon, Foyot, Choron, Maltaise, Mousseline
e. Tomato Sauce- is made by sautéing fresh tomatoes and pureeing them.

Methods in Preparing Basic Sauces

a. Grating – the use of grater is required to get fine shreds of the food like cheese for use in sauce.
b. Chopping – is cutting into pieces.
c. Whisking- is done by using a wire whisk.
d. Mixing- is combining ingredients together.
e. Blending- is mixing two or more ingredients thoroughly or by using a food processor.
f. Straining – is pouring the sauce through a sieve or strainer
g. Simmering- is considered “gentle cooking”.

NOTE: Seasoning Sauces is a matter of personal taste and preference. There’s a need to strike a balance to
satisfy most of the customers or diners.

SOUP COOKERY
Soups – are usually at the start of a meal and sometimes considered an appetizer.
TYPES of SOUPS
1. Clear Soups- are thin and full of flavor. They are often served as an appetizer or as a first course to a
lunch or dinner. This kind of soup does not contain solid ingredients like vegetables or meat.
Examples
a. Bouillon - is the base from which all clear soups are made. It is a French term which means
BROTH. Only lean meats should be used for bouillon.
NOTE: The fat at the top should be removed.
b. Consomme – is a clear and sparkling broth from bouillon. The preparation of this soup involves a
very important technique called clarifying.
Clarifying- is removing all sediments so the soup is clear and sparkling. The bouillon is decanted
before clarifying. To decant means - to pour off the liquid slowly and gradually without stirring the
sediment.
c. Broth - is the English name for bouillon. It is a thin soup but it is served with different kinds of
garnishing.
2. Thickened soups- it include vegetables soups, creamed soups, and purees. They are also called
POTAGE ( po-tazh) in French.
Examples
a. Vegetable soups – contain a generous amount of diced or cubed vegetables and sometimes meat
cereals. This is considered a filling soup. It must contain stocks, bacon fats, vegetables, and
garnishes.
b. Cream soups –are the most craved kind of soup. these have the consistency of a thick cream and
are smooth and velvety. ROUX – combination of fat and flour- way of thickening a cream soup.
Bisque- a deluxe cream soup made from shellfish such as crabs, oyster, and shrimp.
c. Purees- is a French word for mashed. Any ingredient forced through a food blender or processor is
pureed.
d. Chowders- are soups that are very filling which may contain a combination of meat, poultry, and
vegetables. Milk and potatoes may be added.
Some National Soups
1. Sinigang- is famous in the Philippines. It is made from tamarind with kangkong (swamp
cabbage) or string beans using pork stock.
2. French onion soup - is the most popular and the simplest of all French soups. It contains
diced onions sautéed and chicken or meat stock. It is usually topped with crusty bread.
3. Olla podrida- is a famous soup in Spain. It is a puree of black beans, hot sausages, chicken,
and ham.
4. Wanton- is a chicken, shrimp, and spinach soup from China. Minced meat is placed inside a
wrapper called wanton.
5. Bouillabase- is a soup famous from France and New Orleans. It is heavy soup and is
considered a meal since it contains chunks of fish, lobster, oysters, and shrimp.

STOCK COOKERY
Stock - is a thin liquid made from boiling the bones and meat scraps of animals to extract the flavor and
nutrients.
CLASSIFICATIONS
a. Fond de Cuisine (Kitchen Stock)- Fond means ‘bottom’ or ‘foundation’.
b. Fond de vegetal or Fond de Legumes (Vegetable Stock)- Also known as Neutral stock or Fond maigre;
simmered for 30-40 minutes.
c. Fond Blanc (White Stock)- made from chicken, beef or veal bones; simmered for 3 hours.
d. Fond Blanc de Mouton - White Mutton Stock
e. Fond Blanc de Volaille - White Chicken Stock
f. Fond Blanc de Veau - White Veal Stock
g. Fond Brun or Estouffade(Brown Stock)- made from chicken, beef or veal bones; simmered for 6 hours
h. Fond de Poisson or Fumet (Fish Stock)- made from non- oily fish bones ; simmered for 30-40 minutes
i. Fond de Champignon (Mushroom Stock)- made from roughly chopped mushrooms ; simmered for 30-
40 minutes
j. Fond de Gibier - Game Stock
CULINARY TERMS ASSOCIATED WITH STOCK
1. Bouquet garni / Faggot: - A bundle of herbs and aromatics tied within sections of leek with cooking
twine and simmered in stock to add flavor and aroma. Can also add celery,
fresh thyme, parsley stems and bay leaves.
2. Sachet de Epices: - A small cheesecloth sack containing herbs and spices used to flavor stocks,
translates literally to “a bag of spices”.
3. Mirepoix: - Roughly cut vegetables like onions, carrots and celery in the ratio of 50:25:25 respectively.
4. Depouiller: -( day – poo – yay;) This term signifies the process of skimming a stock for the first time while is
simmering.
5. De-glazing: - A technique by which liquid is poured into the pan and heated, stirred with a wooden spoon to
remove the caramelized residue after roasting the meats and vegetables, and then adding the
floating residue to the simmering stock.
6. Broth / Bouillon: - When any meat, poultry, game or fish stock is simmered with a fresh round of nutritional
and aromatic ingredients, the result is an ultra clear, highly flavored broth.
7. Consommé: - Clarified clear stock or broth is known as consommé. Clarification takes place by adding egg
whites and minced meat to the simmering stock or broth.

8. Aspic: - When a consommé is reduced by 30%, this reduction effectively increases its gelatin content and
flavor. Combined with a wine such as Madeira, Port or Sherry, consommé gets converted to Aspic.
Aspic is used to coat individually served foods such as pate, poached eggs, cold cuts etc.
9. Glazes (Fr. Glaces): - When a consommé is reduced by 90% to such a consistency that it coats a wooden
spoon evenly when dipped in the reduced consommé, the final product obtained is
known as a Glaze.
10. Essences: - An essence is made by simmering a liquid with the addition of an aromatic ingredient. Typically
essences are created using celery, garlic, mushrooms, tarragon and truffle. Liquid + aromat are
reduced by 75% and the essence is used to impart finishing touches to the particular dish.
E.g. Celery essence is used to finish cream of celery soup.
11. Remouillage: -( ray – moo – yay)- A second stock preparation, prepared using the same ingredients of the
first stock. This results in a weak stock but is flavorful than water. It can be
used to cook products which require a mild flavor.
Kinds of Stocks
a. White stock- is a very pale in color and is lightly flavored. The finest white stocks are extracted
from veal.
b. Brown stock- is made from beef bones. Cooking of stock takes 4-6 hours of simmering to extract
the flavor.
c. Chicken stock- should be pale yellow because of the chicken fat.
d. Fish stock – has rich fish flavor and is very pale. This stock should be highly seasoned. White wine
can also be mixed with fish stock.
Principles of Cooking Stocks
a. Cook the stock slowly.
b. Simmer, do not boil, it will turn the stock cloudy.
c. Skim the stock carefully, remove the scum.
d. Cool the stock as quickly as possible.
e. Refrigerate immediately.
NOTE: A good rich stock is the foundation of all soups.
Equipment for Making Stocks
1. Stock pot
2. Meat saw
3. Long handled ladle
4. Skimmer for removing scum.
5. Sharp knife
6. Chopping board

Kinds of Chopping Boards

a. Green- for fruits and vegetables
 b. Yellow – for raw poultry meat
c. Blue – for fish and seafood
d. White- for dairy products and baked goods
e. Brown –for cooked food
f. Red – for raw livestock meat

Guidelines for Storing a Stock

a. Drain the stock through a cheese cloth
b. Cool immediately. The stock will cool faster if the kettle is submerged in water.
c. Stir occasionally.
d. Place covered pot in a refrigerator. Remove fat when the stock is to be used.
e. The stock can be stored for 2 to 3 days in the chiller, and 7 to 10 days in the freezer.

Prepared by: Mr. Rodolfo A. Abat Jr

&
Mrs. Clarie Jane N. Taala
School Year 2019-2020