SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.

National Highway, Crossing Rubber, Tupi, South Cotabato

___________________________________________________

TOURISM AND HOSPITALITY MANAGEMENT DEPARTMENT

_____________________________________________________

LEARNING MODULE
FOR
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

_____________________________________________________

WEEK 11-15

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 1 of 18
 COURSE OUTLINE
COURSE CODE : HM 111
TITLE : Kitchen Essentials and Basic Food Preparation
TARGET POPULATION: Hospitality Management Students
INSTRUCTOR : MS. JONNA BABE S.NALANGGAY

Overview:
Food and cooking essentials is designed for learners to develop the basic food knowledge,
preparation, consumer and social skills required for transition into adulthood. It enables learners to
develop practical skills in decision-making in relation to healthy food choices. Also helps the learners
more about basic food preparation skills that will help at home or in a commercial kitchen.
The basic principles and standard of food Preparation isn’t just knowing how to cook a meal; it’s also
about having fundamental understanding of kitchen operations.

Objectives:
General Objective:
To understand the importance of Kitchen Essentials and Basic Food Preparation in the food
Production.
These are the topics to be discussed:
Week 1: Laboratory Conduct and Responsibilities
Safety, Security and Personal Hygiene in the Workplace
Week 2: The Kitchen
Week 3 Recipe
Week 4: Food Measurement
Week 5: Kitchen Tools and Equipment
Cooking Equipment
Processing Equipment
Holding and Storage Equipment
Week 6: Clean and Maintain Kitchen Premises Equipment and Utensils
The Food Preparation Process
Week 7: Basic Knife Skills
Week 8: Food Presentation and Food Plating
Week 9: Preparing Vegetables and Fruits
Week 10; Preparing Stocks
Week 11: Preparing Sauces
Week 12: Preparing Soups
Week 13: Preparing Egg Dishes
Week 14: Preparing & cooking Pasta Dishes
Week 15: Preparing & cooking Fish and Shellfish
Preparing Sandwiches and Canapés
CRITERIA FOR GRADING
 Class Work

Class Participation and Course Application 20%

Quizzes 40%

 Major Examination 40%

100%

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 2 of 18
 Instruction to the Learner:
Each chapter in this module contains a major lesson involving the theory of Kitchen Essentials and
Basic Food Preparation. You are advised to read this module. After each unit, there are exercises to be
given. Submission of task given will be every Monday during your scheduled class hour.

Week 11
SAUCES

A sauce may be defined as flavorful liquid, usually thickened, used to season, flavor, and enhance other
foods.
 The Purpose of Sauces
The following are the purpose of sauces:
 Introduce complementary or contrasting flavors. Sauces add flavors to a dish.
 Add moisture. A sauce can add moisture to naturally lean foods such as poultry or fish
 Add eye appeal. Sauce can enhance a dish’s appearance by adding luster and sheen.
 Add flavor
 Improve texture

 The Grand Sauces

The term grand sauce may refer to a classic system of sauces based upon French culinary
standards. Expagnole, veloute, béchamel, tomato sauce, and hollandaise sauce are often
considered the five grand sauces. The grand sauces are also known a mother sauces or leading
sauces.

 The Brown Sauces

Description of Brown Sauces:
 Bolstering a brown stock with additional aromatic and brown roux as thickening agent
makes for an expagnole sauce.
 Demi-glace are made by reducing espagnole until thick and richly flavored with a
velvety texture and a deep color.
 Pan sauces and reduction sauces are produced as part of the roasting.

 White Sauces
The white sauce family includes the classic sauces veloute and béchamel, both produced
by thickening a liquid with roux.

 Tomato Sauce
A variety of tomato sauce, from simply seasoned fresh tomato sauces to complex and
highly seasoned versions, is featured in cuisines around the world.
Simmering tomatoes with only few ingredients make Italian style sauces served as a pasta
sauce, typically just with olive oil and garlic. Oregano and basil are the most typical
flavorings.

 Warm Butter Emulsion Sauces

Hollandaise sauce is prepared by emulsifying melted or clarified butter and water with
partially cooked egg yolks. A number of similar sauces can be prepared by varying the
ingredients in the reduction or by adding different finishing and garnishing ingredients.
Hollandaise can also be combined with whipped cream and veloute to prepare a glace,
which is used to coat a dish that is then lightly browned under a salamander or broiler just
before service.
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 3 of 18
  BEURRE BLANC
Beurre blanc is an integral part of the shallow-poaching process with the cooking liquid
used for the reduction. Another common practice is to prepare a reduction separately and
make the beurre blanc in a larger batch so it can be used as a grand sauce to prepare
derivative sauces or when you must serve large numbers quickly.

Guidelines for selecting and Serving Sauces

When choosing an appropriate sauce, consider the following:
 Matching a Sauce to a Dish:
 Appropriate for the flavor of the food with which it is paired
 Matches the main ingredients cooking techniques
 Suitable for the style of service
 Serving Sauces:
 Keep hot sauce hot.
 Add the sauce in a way that suits the texture of the food you are serving.
 Serve in an appropriate sauce dish

Keep in Mind
Sauces are one of the most challenging items to prepare. A sauce of excellent quality can concentrate
and enhance the flavors of a dish by adding moisture, eye appeal, and complementary or contrasting
flavors or textures.

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 4 of 18
 Week 12
Soups

 Potage- General term for soup

 Soup – A flavorful liquid food derived from meat, poultry, fish, or vegetable.
 Consommé- a stock or broth that has undergone clarification to remove impurities so that it is
crystal clear and transparent.

Soup is a primarily liquid food, generally served warm, that is made by combining ingredients such as
meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized
by boiling solid ingredients in liquid in a pot the flavors are extracted, forming a broth.

Classification of Soup

1. Clear or unthicken soup- uses clear or unthicken stock or broth.

 Broth and bouillon – simple soup without solid ingredients.
 Vegetable soup- a clear, seasoned stock or broth with the additional of one or more vegetables.
Meat or Poultry and starches may also be added.
 Consommé – a flavored stock or broth that has undergone clarification to make it crystal clear and
transparent.
1. Thick soup- soups that are thickened with thickening agents or by pureeing some of its
ingredients to provide a heavier consistency.
 Cream soup- soups thickened with roux, liaison with the addition of milk or cream. Cream soup
can also derive from diluting Béchamel or Veloute sauces. Name of the soup is usually taken after
the main ingredient, as in Cream of Mushroom soup.
 Puree- soup that is naturally thickened by pureeing one or more of their ingredients and usually
based on starchy ingredients such as potato, legumes and rice. They may or may not contain milk
or cream. However, it is not as smooth and creamy as cream soup.
 Bisques- is a thickened soup that contain milk and potatoes that make it thick and hearty meal.
1. Specialty and National Soups- these are soups that are natives to a particular country or region.
Example are Turtle Soup, Gumbo, Tom Yum Soup, and Sinigang.
2. Cold soup- are usually considered specialty soups. Example are: Cream of Cucumber Soup.
GARNISH
1. Garnish in the soup
 Major ingredients for a type of soup are considered as garnished too such as in clear
vegetable soup.
 Garnish in the soup may also include meat, poultry, seafood, pasta or grains.
1. Toppings
 Clear soups are generally not served with toppings except for parsley or chive.
 Thick soups especially those with monotonous color are garnished with a topping.
However, toppings must be placed just before service of the soup so they will not sink or
lose their fresh appearance.
1. Accompaniments
 These are foods that complement the flavor of the soup, thus best paired with them.
 Example of accompaniment are:
 Crackers
 Corn chips
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 5 of 18
  Bread sticks
 Cheese straws

ACTIVITY # 12

Discussion Points and Exercise Questions

Direction: Read and understand this module. Provide what is being asked. Write your answer in a long
bond paper.
TASKS:
Create a video presentation of the following: You may send your video thru my watts app account.
JonnaNalanggay, 09758634337
1. Prepare the following classification of Soup
 Clear or unthicken Soup
 Thick Soup

------------------------------------------------------End of Week
12----------------------------------------------------------------

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 6 of 18
 Week 13
Preparing Egg Dishes

 Eggs are important protein foods comparable to red meats, fish and poultry.
 Yolks is the yellow or orange portion found in the center of the egg and it constitute 31% of the
weights of the egg.
 White. This is also called the albumen and it constitutes 58% of the egg weight.
 Shell membranes. There are two membranes, an inner and outer one which are readily seen
when peeling hard cooked eggs.
 Shell. This is made up mainly of calcium carbonate. It is brittle, rigid, and impervious.

The chicken egg is by far the most common type of egg. When people or recipes refer to eggs, they
mean the chicken or hen egg. In recent years, two other types of eggs have become better known;
 Duck eggs- stronger flavor, sometimes offered as an option for fried eggs and omelets.
 Quail eggs – tiny, flavored eggs, mostly used for a starter or as a cocktail snack. They are served
hard-boiled, normally in their shell, with sea salt. Quail eggs can be purchased pre-cooked and
chilled, canned or bottled, or uncooked.

Grade and Size

Most eggs sold are graded for freshness and size according to USDA standard. The process of
grading for freshness is known as candling, which entails placing the egg in front of a very strong light
beam in a darkened room.

Classification Weight Per Dozen

Jumbo 30 oz.
Extra Large 27 oz.
Large 24 oz.
Medium 21 oz.
Small 18 oz.
Peewee 15 oz.

Market Forms of Eggs

Fresh
Fresh or shell eggs are used most often in the food service operation.

Frozen
Frozen eggs are available in several forms:
 Whole eggs
 Whites
 Yolks
 Whole eggs with extra yolks
Frozen eggs are usually made from high-quality fresh eggs are excellent for use in scrambled eggs,
omelets, French toast and baked goods.

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 7 of 18
Dried
Dried eggs are available in these forms;
 Whole
 Yolks
 Whites ( albumen)
Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery.

Purchasing and Quality

The size of the eggs does not affect the quality but does affect the price. Eggs are tasted for quality
then weighted and graded. When buying eggs the following points should be noted:
 The eggshell should be clean, well-shaped, strong and slightly rough.
 When eggs are broken there should be a high proportion of the thick white to thin white. If
an egg is kept, the thick white gradually changes into thin white and water passes from the
white to the yolk.
 The yolk should be firm, round and of a good even color. As eggs are kept the yolk loses
strength and begins to flatten, water evaporates from the egg is replaced by air.

Food Value
Eggs contain most nutrients and are low in calories. Egg protein is complete and easily digestible
and therefore is useful to balance meals. Eggs are useful as a main dish as they are a protective food
and provide energy and material for growth and repair of the body.

Storage
Store in a cool but not too dry place at about 0 degree to 5 degree Celsius is ideal. The humidity of
the air and the amount of carbon dioxide in the air are controlled. At this condition, eggs will keep up to 9
months.
Due to the porous nature of the eggshells it will be able to absorb any strong odors, therefore they
should not be stored near smelling foods such as onions, fish, and cheese.
Pasteurized eggs are washed, sanitized and then broken into sterilized containers. After combining
the yolks and whites they are strained, pasteurized that is heated to 63 ℃ for one minute then rapidly
cooled.

Health, Safety and Hygiene

 Eggs should be stored in cool place, preferably inside the refrigerator.
 Eggs should be stored away from possible contaminants, such as raw meats, strong smelling
foods.
 Stocks should be rotated: First In, First Out.
 Cracked eggs should not be used.
 Preparation surfaces, utensils and containers should be regularly cleaned and always cleaned
between preparation
 Egg dishes should be consumed as soon as possible after preparation or if not for immediate use,
refrigerated.

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 8 of 18
 ACTIVITY # 13

Discussion Points and Exercise Questions

Direction: Read and understand this module. Provide what is being asked. Write your answer in a long
bond paper.
TASKS:
Create a video presentation of the following: You may send your video thru my wattsapp account.
JonnaNalanggay. 09758634337.
1) Prepare and cook at least four Classification of egg dishes such as:
 Fried Egg
 Poached Egg
 Omelets
 Scrambled Egg

-------------------------------------------------------End of Week 13------------------------------------------------------------

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 9 of 18
 Week 14
Preparing and Cooking Pasta Dishes

Pasta is a generic name for an international range of foods from the basic mixture overheat flour or
semolina and water. Eggs may be used in pace of water to give a firmer texture and a yellower color.
Whole meal and vegetable flavored varieties are also available.

Shapes of Pasta
 Small shapes for soups
 Extruded long pieces for boiling and saucing
 Sheet pasta for baking
 Shapes that can easily be filled with stuffing’s

Food Value
Durum wheat has 15% protein content which makes it a good alternative to rice and potatoes for
vegetarians. Pasta also contains carbohydrates in the form of starch which gives the body energy.

Storage
If eggs are used in making of fresh pasta, the fresher they are the longer the keeping quality of the
pasta. When fresh pasta is correctly stored, it will keep for up to 3 to 4 weeks. Flat type’s pasta such as
noodles, which are dried and transferred to a container or bowl, will keep for up to a month in a cool, dry
store. Other shapes can be stores in the freezer.

Types of Pasta
 Dried durum wheat pasta
 Egg pasta
 Semolina pasta
 Whole-wheat pasta

Example of Sauce that go with Pasta includes the following:

 Tomato sauce
 Cream, butter or béchamel- based
 Rich meat sauce
 Olive oil and garlic
 Soft white or blue cheese

Kinds of Pasta
 Alphabets. This favorite kids shape is usually used in soup for fun meal anytime.
 Cannelloni (literally ‘large reeds’) are rectangle- shapes of flat pasta dough that are filled with
spinach and ricotta. Cannelloni is then finished by smothering a sauce on top.
 Conchiglie is a popular shell-shaped small pasta, literally translated as ‘conch shells’ (literally
pronounced ‘con-kee-lee-ay’).
 Bow tie pasta or Farfalle in Italian (“Butterflies”) brighten any meal with their interesting shape.
Thick enough for any sauce, or make into a salad or soup.
 Elbow Macaroni is a short, curved type of macaroni (spelt ‘maccheroni in Italian.

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 10 of 18
  Fettuccine (Fettuccini) derived from the Old Italian word ‘fettuce’ (string), fettuccine refers to
flat pasta sheets cut into ribbon like strands.
 Fusilli is the Italian word for ‘little spindles’. Fusilli are more tightly curled than and spirali and
great for catching cream and vegetable sauces.
 Lasagna is one sheet of flat pasta, whereas lasagna refers to several such sheets. Originating
from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef,
vegetable, and many more ingredients.
 Linguine is another type of pasta originating from Liguria, linguine refers to long flat strips of
pasta (thinner than fettuccine).
 Penne one of the most popular pasta type around, penne means ‘quills’ and refers to straight
tube of pasta cut diagonally at the ends
 Ravioli the most well-known type of stuffed pasta, ravioli are usually square with slightly ruffled
edges.
 Rotini are twisted pasta like fusilli, only shorter.
 Rigatoni (Large Grooved). Rigatoni ridges and holes are perfect with any sauce from cream or
cheese to the chunkiest meat sauces.
 Spaghetti is one of the oldest known pasta shapes, spaghetti refers to long, thin, round strands
of pasta.
 Vermicelli is a round type of strand pasta. It is thinner than spaghetti yet thicker than the super-
fine angel hair.

ACTIVITY # 14

Discussion Points and Exercise Questions

Direction: Read and understand this module. Provide what is being asked. Write your answer in a long
bond paper.
TASKS:
Create a video presentation of the following: You may send your video thru my wattsapp account.
JonnaNalanggay, 09758634337.
1. Prepare and cook Spaghetti using red and white sauce.
2. Write the ingredients, procedure, methods of cooking and utensils used.

------------------------------------------------------------End of Week
14----------------------------------------------------------

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 11 of 18
 Week 15
Preparing and Cooking Fish and Shellfish

Foods from the sea lakes and rivers have been important in human diets since prehistoric times.
Archaeologists have identified shellfish hidden among the remains of primitive society in many locations
around the world, providing good evidence that these foods were eaten before the dawn of agriculture.
Today fish remains a staple diet of a minority of people such as North American, Indian and groups
living in fishing communities. Fish is mostly chosen as a diet due to its health consideration. This
popularity has resulted in a far greater selection and due to swift and efficient transport, well over 200
different varieties of fish and seafood are sold in our markets today.
Fish is classified into two general groups: finfish and shellfish. The finfish come from both salt and
freshwater and have scales and fins. Some shellfish, including oysters, clams and scallops are enclosed
in hard shells. Others such as lobster, crab and shrimp, have crust like shell and segmented bodies.
Fish are also classified as lean or fatty according to the amount of fat they contain, (in any case, fish
contains much less fat than red meat). The flesh of fish with a higher fat content yellow, pink or grayish in
color. Whereas white fish is less fatty. Fatty fish include salmon mackerel, and tune; the learner varieties
include haddock, cod, and halibut. Most shellfish contain little fat are lean.

Market Forms of Fish

Fish and seafood are available in several forms: fresh, frozen, canned, dried, smoked and pickled.
About half the fish used in the United States is fresh or frozen and the remainder is canned. Only a small
amount cured fish is used in our country but it is very popular in Scandinavia. The many available kinds
of fresh, frozen, canned and cured fish can add variety and interest to your entrees.

Fresh Fish
Following are the five common forms of fresh fish:
Whole fish. Fish marketed just as it comes from the water; also known as round fish. The scales
and entrails (the internal organs) must be removed before cooking.
Drawn fish. Fish with only the entrails removed. The head, fins and scales remain on the fish.
Dressed fish. Fish ready for cooking. The head, tail, fins, scales and entrails are removed.
Steaks. Cross-sectioned slices of dressed fish. Large fish such as halibut and salmon are often sold
as steaks. The backbone is usually the only bone in a fish steak.
Fillets. A lengthwise cut away from the backbone. A single fillet comes from one side of the fish; a
double or butterfly fillet comes from both sides of the fish and is held together by uncut flesh and skin.
You will find only a few bones in a fillet.

Frozen Fish
Several varieties of frozen fish are available year round. Purchased frozen fish can be even fresher
than fresh fish because much of the freezing takes place directly on the fishing boats. Frozen fish is sold
in fillets and steaks. Fish steaks which are cut from fillets, may be breaded and partially cooked before
freezing. Breaded, uncooked fillets and shellfish are also sold frozen.

Canned Fish
Both finfish are canned in a variety of forms. Popular canned finfish include salmon, tuna and
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 12 of 18
sardines. Varieties of canned shellfish often considered a delicacy oysters, clams, lobsters, crab,
scallops and shrimp.

Cured Fish
Fish that has been salted, smoked or pickled is referred to as cured fish. Curing preserves fish and
also gives it a distinctive flavor. Mildly salted fish sometimes treated with smoke, which imparts a special
smoky taste.
Example of cured fish are salt cod, mackerel, fin Nan, had die, and kippered, herring and anchovies.
Cod or hearing is salted in dry salt or brine and then dried. Pickled fish is cured in a brine that contains
vinegar and spices and after processing, is packed into jars.

Shellfish
Shellfish is sold live in the shell, shucked (shell removed) and cooked. The following characteristics
are clues to the freshness of shellfish.
1. Shucked oysters and clams are plump and creamy in color. The liquid they are in is odorless and
clear.
2. Shells of live clams and oysters should be tightly closed or should close when touched.
3. The tail of a live lobster snaps back quickly after it is flattened out.
4. The fresh deep sea scallop is white; the bay scallop is creamy white or pinkish.
5. Shrimp should be odorless and thin shell covering them should be firmly attached.

Shellfish is divided into mollusk and crustacean. Mollusk has a soft body without the outer hard shell or
covering such as octopus and squid, while crustaceans has s hard shell covering of their bodies such
as prawns, lobster and crabs.

Points to look for when buying fresh fish

Eyes: bright, full and not sunken; no slime or cloudiness
Gills: bright red in color, no bacterial
Flesh: firm, translucent and resilient so that when pressed the impression goes quickly, the fish must
not be limp
Scales: flat, moist and plentiful
Skin: should be covered with fresh slime, or be smooth and moist, with good sheen and no
abrasions or bruising; there should be no discoloration.
Smell: pleasant with no smell of ammonia
Note: Fish should be purchased daily if possible direct from the market or supplier. The fish should
be well iced so that it arrived in good condition.

Storage
Fresh fish should be stored in a fish box containing ice, or in a separate refrigerator or part of a
refrigerator used only for fish at a temperature of 1 ℃ -2 ℃ .

Preservation
Freezing fish is either frozen at sea or soon as possible after reaching port. It should be thawed out
before being cooked. Frozen fish should be checked for:
 No evidence of freezer burn
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 13 of 18
  Undamaged packaging
 Minimum fluid loss during thawing
 Flesh still feeling firm after thawing
Note: Never re- freeze frozen fish once it has thawed as this could be a major health hazard.

Canning. The oily fish are usually canned. Sardines, salmon and anchovies are usually canned in their
own juice or in oil or tomato sauce.
Salting. This is done by rubbing significant amount of salt to the fish. Usually salting is accomplished by
a smoking or drying process.
Pickling. This done by storing prepared uncooked fish inside a vinegar.
Smoking. This is done wherein the fish is subjected to a smoke using selected wood trimming or saw
dust. This can be done manually or with a smoking machine.

Methods of Cooking Fish

Boiling- this method is suitable for whole fish such as salmon, turbot and trout and certain cuts of
fish on the bone. In either case the fish should be completely immersed in the cooking liquid which can
be water, water and milk, fish stock. Whole fish are covered with a cold liquid and brought to the boil, cut
fish are usually placed in a simmering liquid.

Poaching- this is suitable for smell whole fish, cuts or fillets. Barely cover the fish with fish stock,
cover with a buttered paper, bring to the boil and cook in the oven without allowing the liquid to boil. The
cooking liquor is usually used for the sauce which masks the fish.

Steaming- any fish which can be poached or boiled may also be cooked by steaming which has a
number of advantages.
 It is an easy method of cooking
 Cooking by steam can be rapid, thus conserving flavor, color and nutrients.
 It is particularly suitable for large scale operations.

Note: fish to be steamed is prepared for cooking in the same way as for poaching. The sauce can be
prepared separately, but the liquor from the steamed fish should be strained off, reduced and
incorporated into the sauce.

Grilling- this method is suitable for small whole fish, cuts and fillets. The fish is passed through
seasoned flour, brushed with oil and grilled on the both sides. When fish is grilled under the salamander,
grill bar marks may be made with a red hot poker before cooking. Grilling may also be done on a
barbeque, in which case the fish whole, in cuts or in kebabs may be marinated for a short time then the
marinade used to baste the fish whilst cooking. Whole fish can have sprigs of fresh herbs placed in the
belly cavity and they can also be wrapped in oiled foil and cooked on a barbeque.

Shallow frying- this method is suitable for small whole fish, cuts and fillets. The fish is passed
through seasoned flour, shallow fried on both sides, presentation side first, in clarified fat in a frying pan.
When the fish is placed on a serving dish or plate and masked with nut brown butter, lemon juice, slice of
lemon and chopped parsley.

Deep Frying- this method is suitable for small whole fish, cuts and fillets. The fish can be coated by:
 Flour, egg and crumb

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 14 of 18
  Milk and Flour
 Batter ( seasoned flour, egg and water and/or milk)

The coating forms a surface to prevent penetration of the fat into the fish. Deep fried fish is served with a
quarter of lemon and or suitable sauce and fried parsley.

Baking- many fish whole portioned or filleted may be baked in an oven.in order to retain the natural
moisture it is necessary to protect the fish from direct heat.
 Whole fish- completely cover in a thick coating of sea salt and bake. Wrap in pastry and bake.
 Portions of fish- place in a buttered or oiled dish and bake slowly, basting frequently. Different
herbs and suitable finely sliced vegetables can be added to vary flavor.
Note: Sauce can be offered with the fish.

Roasting- thick cuts of firm’s fish such as salmon, turbot or monk fish are suitable for roasting. The fish
is usually portioned, lightly covered with oil and roasted in an oven in the usual way (do not overwork).
Finely sliced vegetables and sprigs of herbs can be put in the roasting tray and when the fish is cooked
and removed the tray can be deglazed with a suitable wine to form the base of an accompanying sauce.

Cuts of Fish

 Steaks- thick slices of fish with or without bone

 Fillets- cuts of fish free from bone; a round fish yields two fillets, a flat fish four fillets.
 Goujons- filleted fish cut into strips.
 Paipiettes- fillets of fish (sole, plaice, and whiting) spread with a stuffing and rolled.
 Plaited – known as a tresses, this is a fillet cut into three even pieces lengthwise to within.

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 15 of 18
 ACTIVITY # 15
(To be submitted on Monday)

Discussion Points and Exercise Questions

Direction: Read and understand this module. Provide what is being asked. Write your answer (hand
writing) in a long bond paper.

TASKS:
A. Identification. Identify the points to look for when buying fish.

_______________1. In buying fresh fish, these should be bright, full and not sunken; no slime or
cloudiness.
_______________2. These should be firm, translucent and resilient so that when pressed the
impression goes quickly, the fish must not be limp.
_______________3. This part of the fish should be bright red in color, no bacterial slime.
_______________4. In buying fresh fish, these should be flat, moist and plentiful
_______________5. In buying fresh fish, these should be covered with fresh slime, or be smooth and
moist, with good sheen and no abrasion or bruising, there should be no discoloration.

B. Explain briefly the following methods of preserving fish.

1. Freezing
2. Canning
3. Smoking
4. Salting
5. Pickling

_______________________________________End of Week 15_______________________________________

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 16 of 18
 Preparing Sandwiches and Canapés

Sandwiches
Sandwiches may be made from every kind of bread, fresh or toasted in a variety of shapes and with
an almost endless assortment of fillings.

There are three main groups of bread which are filled to make sandwiches, etc.

 Loaves of bread- these may be sliced or unsliced. If your workplace makes many sandwiches
regularly, the bread may come sliced to a specific thickness or shape by the baker. Alternatively
this can be done on the premises using bread slicing machines. Hand sliced bread is ideal for the
chunkier sandwich, made to order.
 Rolls, baps and baguettes- these are usually single portion size, although larger varieties can be
cut into two or three pieces for smaller portion. Rolls may have soft or hard/crisp crusts. Baps are
usually soft, baguettes crispy. Baguettes can be sliced in half lengthwise. Alternatively, make two
parallel cuts running the length of the baguettes. Rolls and baps can be treated similarly, or have
their tops sliced off and replaced as a hat on the filling.
 Pitta- this is a thin, flat bread, oval in shape. By slitting along one side, you can cut open out the
center cavity to take a suitable filling.

Fillings
Before fillings are put in sandwiches, the bread needs to be spread with butter or margarine, low fat
spread, mayonnaise or in combination of these. The spread provides flavor and stops the bread from
soaking up moisture from the filling. With some fillings like cucumber and tomato slices, spread has
limited effect, so these are best made to order.

Types of Spread
 Butter
 Margarine
 Peanut butter

Butter can be salted or unsalted and flavored. Butter may be flavored with mustard, garlic,
horseradish, lemon and parsley.
Spreading should be used soft so that they coat the bread smoothly and do not damage its surface.
In most kitchens, butter will not take long become soft. For reason of hygiene, avoid leaving butter out
overnight, or even for few hours. A few second in the microwave on the defrost program will soften butter
quickly.
Where sandwiches are required in large quantities, the usual methods is use large sandwich loaves
and remove the crusts from three sides and one end. The bread is then cut in thin slices the loaf, using
sharp serrated knife.
The slices of bread are stacked neatly, resting on a crust of bread. They are then buttered and the
prepared fillings are added, so the complete load is made into long sandwiches. A typical set of fillings
for a loaf could ham, smoked salmon, tomato, cucumber, eff.
Filling can be:
 Sliced- cucumber, chicken
HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 17 of 18
  Chopped- hard-boiled egg, lettuce
 Mixed- flaked tuna fish with mayonnaise

Cocktail Canapés
These are small items of food, hot or cold which are served at cocktail parties, buffet receptions and
may be offered as an accompaniment to drinks before any meal.
Canapés are served on neat pieces of buttered toast or puff or short pastry. A variety of foods may
be used slices of hardboiled egg, thin slices of cooked meats, and etc. they may left plain, or decorated
with piped butter. The size of a canapés should be suitable for a mouthful.

ACTIVITY # 15
(To be submitted on Monday)

Discussion Points and Exercise Questions

Direction: Read and understand this module. Provide what is being asked. Write your answer in a long
bond paper.
TASKS:
Create a video presentation of the following: You may send your video thru my watts app account.
JonnaNalanggay, 09758634337.

1. Prepare the different sandwiches and use loaf breads or other types of bread you like.
 Open- faced sandwich
 Contemporary Sandwich
 Club sandwich

1. Canapés and use loaf breads or pitta biscuit.

-------------------------------------------------------End of Week 15--------------------------------------------------------

HM 111: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

SOUTH EAST ASIAN INSTITUTE OF TECHNOLOGY, INC.
Page 18 of 18