HOT MEALS & COLD MEALS 5 METHODS OF DETERMINING THE FRESHNESS

CLEANING MATERIALS & CHEMICALS OF EGGS:

1. Scrape the residue ● GROSS EXAMINATION
2. Wash warm soapy water ○ We observe if the shell of the egg is in good
3. Rinse condition.
4. Sanitize - hot water ○ If it has gross cracks, it is not a good condition
5. Storing and is a sign that the egg is old, has poor
SHOULD BE/HAVE: nutrition, or it is not handled carefully.
● Proper storage ● CANDLING
● Proper cleaning ○ Where the egg is placed on top of a source of
● & proper sanitizing light in order for the inside to show without
● Organized breaking or cracking the egg
● Segregation ○ In candling, we can see spots that may ignite
● Time frame germ development as well as whether the egg
SOP - standard operating procedure has a large air pocket inside (not fresh) or not
which helps us determine if the egg is fresh.
? WHY:
● CLICKING
● To avoid food contamination & to avoid
○ With the use of the sounds created by
spreading bacteria
clicking two eggs together, we can know if an
● In order to maintain the cleanliness of the
egg is still fresh or not.
kitchen premises, we must have proper
● SHAKING
storage, cleaning & sanitizing of tools &
○ the fresh ones, its consistency is much
equipment & the kitchen as a whole.
thicker so it wouldn’t shake that much & has
● Cleaning & sanitizing is essential in food
more weight.
production in order to maintain the
○ the rotten ones would shake easily because
cleanliness of the kitchen premises as well
it’s consistency would be less thick than the
as the tools & equipment we use. More
fresh ones.
importantly, cleaning & sanitizing is
● WATER TEST
essential so that bacteria will not spread
○ Because the fresh egg has thicker
in the premises & to avoid food
consistency & more weight, it would sink if we
contamination that is harmful for our
would put it in water & the rotten ones would
health.
do the opposite which is to float.
CLEANING & SANITIZING
● BREAKING
Cleaning uses water & soap while sanitizing is
○ Breaking the egg would literally show us the
using chemicals or hot water to further eliminate
state of the freshness of the egg.
remaining germs.
○ we can determine the state of the yolk; whether
it’s well-rounded & if it’s strong & doesn’t break
● Egg dishes
easily,
● Starch dishes
○ the state of the egg white; whether it’s thick &
● Vegetable dishes
clear, or has a watery consistency; &
● Fish & seafood dishes
○ from the shell itself, whether it’s hard to crack
● Paggawa ng stacks? Sauce & soup
(not fresh) or easy to crack (fresh).
● Poultry & gain dishes
○ Odor, if the egg does not have a rotten smell it - rich source of iron, VitA, cholesterol
is fresh & if it has, it’s not. EGG WHITE
- ALBUMEN
WITH THESE METHODS OF - 57% of weight of egg
DETERMINING THE FRESHNESS OF - proteins & riboflavin
EGGS, WE CAN PREVENT HAZARDS & SHELL MEMBRANES
FOOD CONTAMINATION AS WELL AS - Inner & outer membranes
ACQUIRE MORE NUTRIENTS FROM - Can be easily seen when peeling a hard
EGGS.
boiled egg
- Thin, soft, translucent film b/n egg white &
Freezing and thawing raw egg whites, which
shell
comprise mostly water and protein, does not
SHELL
cause noticeable texture changes after
- Hard case/outer covering protecting the
cooking. However, freezing may improve an egg
egg white & yolk
white's foaming ability — an important
- Consists of mainly CALCIUM CARBONATE
characteristic that's utilized to create light and
- Has tiny pores(allows gases to pass
airy baked goods like angel food cake
through for embryo developing)
TYPES OF EGG:
We have different forms of egg such as frozen &
● CHICKEN EGGS - most widely consumed
fresh eggs. But what is the difference between
● DUCK EGGS - sold in the form of salted
the two? Fresh eggs are the eggs that have a
egg (itlog na maalat, balut, penoy)
much richer color, taste, & a much thicker
● QUAIL EGGS - equally popular as duck
consistency. Fresh eggs are what we usually use
eggs (boiled, rolled in batter, deep fried -
for cooking. While, on the other hand, Frozen eggs
street food + popular dishes - chopsuey
are the ones used in bakery products. When an
embutido)
egg is freezed, it makes the consistency of the
GRADED BASED ON:
yolk thicker. Besides this, from the information I
1. COLOR - white, brown, mixed
searched, it also improves the egg white;s
2. WEIGHT - based in weight in grams
foaming ability which is essential in creating light
3. QUALITY
& airy baked goods. Generally, the difference
- characteristics of shell, Egg white, yolk, air
between the two is that the frozen eggs are
cell
mainly used in achieving light & airy baked goods
- Color & weight
while the fresh ones are used in a much more
- 4 STANDARDS: A, B, C, D
vast & various dishes & can be used in savory as
- Exterior qualities (appearance of shel)
well as sweet dishes.
Interior qualities (egg’s air cells, white,
EGGS - poultry products from chickens, ducks, &
yolk)
quails that are eaten as food
4. FRESHNESS OF EGGS
● Rich source of complete protein
MARKET FORMS OF EGG:
● Vitamins - Iron, Phosphorous, trace
1. FRESH EGGS
minerals (except VitC)
2. FROZEN EGGS - used in bakery products
EGG YOLK
3. DRIED EGGS - whole-egg solids (egg white
- yellow/orange portion
only)
- Center of the egg
- 31% of weight of egg
4. PRESERVED EGGS - century eggs, pickled eggs,
salted eggs
USES OF EGGS:
1. AERATING - incorporating air in a mixture
2. THICKENING - to thicken mixture
3. FILLING - morcon/embutido
4. GARNISHING - toppings
5. COATING - to crumb items
6. BINDING - to keep a meat or any mixture intact
when fried, steamed, baked
7. COLORING - lumpia wrappers
8. LEAVENING - produces foams stable enough to
be incorporated in food mixtures
9. EMULSIFYING - allows dispersion of tiny
globules of one liquid in another agent
immiscible to each other
10. GLAZING - yolk-water mixture used as egg
washing for breads to have a golden yellow &
glossy surface
11. ENRICHING - makes an existing dish richer
w/protein & other nutrients
12. CLARIFYING - wine making (to clarify wine after
it is aged & to be ready for bottling)
HISTORY OF EGGS
● People have been eating eggs since there
first started to be people, about six
million years ago.
Eggs have a lot of protein in them, and they don’t
fight back – you can get them just by climbing to
where the nest is and picking them up.
7000 BC
● People in China and India were keeping
chickens and eating their eggs, so they
didn’t have to go hunting for wild bird eggs
anymore.
● Chicken eggs didn’t reach West Asia,
Egypt, or Europe until about 800 BC,
● people in southern Africa didn’t start to
eat chicken eggs until about 500 AD
● Before that, Europeans and West Asians
kept ducks and geese for their eggs.
300 BC
● chicken farmers in both Egypt and China
● worked out ways to incubate chicken eggs
in warm clay ovens, so that they didn’t
need to have hens sit on their eggs to
hatch them, and instead the hens could
lay more eggs.
● Got the idea from beehives
SPRING - chickens only laid eggs for part of the
year – mainly in the spring, when there was
plenty of daylight but it wasn’t too hot out.
● That’s why we have Easter eggs and the
egg on the Seder plate – to celebrate the
return of eggs in the spring.
2 WAYS OF COOKING EGGS:
1. EGGS COOKED IN SHELL
● HARD COOKED EGGS
○ Use fresh eggs
○ Allow to stand overnight at room
temperature
○ Cooked for a minimum of time (15min) cool
immediately in a running tap water
● SOFT COOKED EGGS
○ 5 minutes under water at simmering
temperature.
○ Tender but firm white and slightly thickened
yolk
2. EGGS COOKED WITHOUT THE SHELL
● Poached egg
● Fried egg
● Sunny side up
● Scrambled egg
PROPER STORAGE OF EGGS:
Proper storage of eggs is important in order to
keep the eggs fresh & to slow bacterial growth.
● do not buy dirty, cracked, outdated eggs
STORING:
1. Store at 45F/ below
2. Store in closed container
3. Store away from strong odors
4. Refrigerate leftover egg dishes in shallow
containers
5. Do not allow drippings to contaminate
eggs
PREPARATION/COOKING:
1. Keep refrigerated before & after cooking
2. Keep everything clean
3. Use only clean, not cracked eggs
4. Cook thoroughly
5. Wash container used for egg thoroughly
6. Use egg separator
SERVICE/TRANSPORT:
1. Serve promptly after cooking
2. Keep cold food cold, hot food hot
3. Use ice/cold packs when transporting
4. Avoid eating raw eggs/food that contain
raw eggs
2 WAYS OF STORING EGGS:
1. COLD STORAGE
● Refrigerated storage, deep chilling,
freezer storage
● Keeps potentially hazardous foods
cold enough to prevent bacteria
from growing
● Temp should be 0F/less
● Area where there is the least
amount of temp fluctuation
2. DRY STORAGE
● Dry cool & well ventilated free from
insects & rodents clean & orderly
● Room temp for about 7 days/1wk
● Put eggs in the refrigerator as soon as
possible
● Keep them in their covered carton to
preserve moisture & assure darkness
● Keep eggs away from strong odors (shells
may absorb these)
● Whole eggs can be eaten slightly & placed in
a container w/a tight seal & stored up to a
year
● Egg whites can be stored up
In an air-tight container: 1yr; Room temp: 1 wk
PREPARING CEREALS & STARCH DISHES
STARCH (AMYLUM)
● Polymeric carbohydrate consisting of
numerous glucose units joined by
glycosidic bonds
● Used as a thickening agent
● SOURCES: cereal grains & root crops
● Sweet potato, potato, taro, cassava, purple
yam, goa yam
● Has many uses
● Good source of energy
● Fiber, calcium, B vitamins, iron
○ Body digests starch to make glucose
○ To thicken processed foods
○ To make sweeteners
PURE STARCH
● White, tasteless & odorless powder that is
insoluble in cold water/alcohol
STARCH PRODUCTS:
ALIMENTARY PASTE
● Refers to the family of macaroni products
● Spaghetti, egg noodles, macaroni, lasagna
● Made from semolina flour
NOODLES
● Made from rice, soft wheat, soybeans,
cassava
● Miki - yellowish noodles made from wheat
flour, lye, salt, water, & fat
● Sotanghon (nylon/silk noodles) - long, thn,
round, translucent noodles made from
mung beans & cornstarch
● Bihon - noodles from soaked, ground,
repeatedly drained rice & corn w/the
addition of cornstarch to make galapong
● Pancit canton - made from a mixture of
flour, duck eggs, salt, soda ash
● Instant noodles - noodles w/various
flavorings
CEREAL PRODUCTS
● RICE (Quality depends on:)
■ Variety
■ Length of storage
■ Grain size
■ shape
■ Color
■ cleanliness/absence of dirt/foreign
substance
a. Select rice based on the type needed for cooking
b. WHITE RICE - staple food
c. INSTANT RICE - white rice that has been
precooked & dehydrated
d. RED RICE - believed to be more nutritious than
white rice (less fiber/protein)
e. GLUTINOUS/MALAGKIT - used for making
kakanin/native delicacies (bibingka, palitaw, puto)
f. Know how to recognize rice whether old
stock/new. Choice of new/old depends on your
preference (hard/soft, sticky/buhaghag,
malata/malagkit, maalsa/not)
g. VARIETIES OF RICE (C-4, Dinurado, intan, R36,
RC160, Sinandomeng, jasmin, etc)
● CORN (ZEA MAYS)
○ Grain crop & belongs to the grass family
called GARMINAE
○ WHITE CORN - native to America specifically
Mexico that is not only grain but also
considered as fruit & grain
○ Next to rice & wheat as a source of flour
○ 3rd widely used source of cereal in the world
○ 2nd staple crop in the Philippines
○ Classified as white & yellow corn
1. YELLOW CORN
2. WHITE CORN
● FLOUR
○ Powdery products made from grinding cereal
grain (wheat, rice, corn, legumes, & root
crops)
○ No added flavor
1. ALL PURPOSE FLOUR
● Flour that can be used in all baked
goods
● Longer shelf life than wheat flour
because of its composition
● Mostly used in US & Australia
● Refers to the composition of the
flour
2. CAKE FLOUR
● Ideal in baking cake
● Spongy texture
● 6-8% protein
● Softer & more delicate crumb
● low protein flour
● Less gluten
● 1 cake flour = 2 tbsp cornstarch & 1
cup flour
3. BREAD FLOUR
● Ideal for bread making
● More protein = more gluten = good
structure & sturdiness
2 KINDS OF BREAD FLOUR:
1st class - typically used in monay,
pandecoco
3rd class - used in mamon, pandecoco,
hopia, sortidos
4. RICE OR GLUTINOUS FLOUR
● Flour from finely milled rice
● used more like a starch in baking,
adding moisture to baked goods
● often used for desserts and is one
of the main ingredients for making
Japanese mochi or Hawaiian butter
mochi, which is often topped with
grated coconut
● being glue-like or sticky, and not in
the sense of containing gluten
(which it does not)
● Glutinous flour has high gluten
5. POTATO FLOUR
● fiber, protein, and flavor
● a thickener for smoother sauces,
gravies and soups, and in gluten
free cooking.
● the fine ground white or off-white
powder made from whole, peeled,
dehydrated potatoes
● It is commonly used in gluten-free
baking in combination with other
flours to ensure proper flavor,
texture, dough development time
and aroma.
6. GLUTEN FLOUR
7. SELF-RISING FLOUR
● With rising agent
● For every cup of self -rising flour
called for in your recipe, measure
out 1 level cup all-purpose flour.
Add 1 1/2 teaspoons baking powder
and 1/4 teaspoon salt. Whisk to
combine.
● a mixture made up of regular flour,
baking powder and salt. You can
make your own by combining 1 cup
all-purpose flour, 1 1/2 teaspoons
baking powder and 1/4 teaspoon
fine salt
NUTRITIONAL VALUE & COMPONENTS
Both starch, rice, & flour are 100% edible
STARCH
● 91.5 g of carbohydrates
● 7.8% water
● 52 mg calcium
● 18 mg phosphorus
● 55 µg beta carotene
WHEAT FLOUR
● 73.7 g carbohydrates
● 12.6 g protein
● 12.39% water
● 82 mg calcium
● 105 mg phosphorus
 ● 5.2 mg niacin
● 4.4 mg iron
RICE
● 81.3 g carbohydrates
● 7.6 g protein
FUNCTIONS OF STARCH:
1. AS A THICKENING AGENT
● For gravies, soups, sauces, & fillings
● Lechon sauces, white sauces, pie fillings
2. AS A BINDING AGENT
● For processed meats
● embutido ,luncheon meat, croquettes
3. AS A STABILIZING AGENT
● For cooked dressings
● Salad dressings & choc beverages
4. AS A GELLING AGENT
● For puddings, candies, bread
● Maja blanca, bibingka kakanin
5. AS A DILUENT
● For baking powder formulations
6. AS A MOISTURE-RETAINING AGENT
● Pie fillings, cake fillings, candies
7. FOR COATING & DUSTING
● In yeast breads, biscuits, candies
8. FOR COLORING
● Polvoron, lechon sauce, kare kare
● Starch when toasted turns brown
● AS A THICKENING AGENT
● AS A BINDING AGENT
● AS A STABILIZING AGENT
● AS A GELLING AGENT
● AS A MOISTURE-RETAINING AGENT
● AS A DILUENT
● FOR COATING & DUSTING
● FOR COLORING
PRINCIPLES OF STARCH COOKERY
1. GELATINIZATION
● Starch granules are mixed with water & heated
continuously over a temp range = becomes
viscous & translucent
2.Gelatinization is defined as the effect of heat on
starch
● Starch in suspension is heated
● Starch granules absorb water
● Granules becomes swollen
● Then thickened to paste
3.Gelatinization point occurs over a range of
temp peculiar to the kind of starch
● RICE (ordinary) : 78-86°C
● CORN (ordinary) : 62-70°C
● CORN (waxy) : 67-80°C
● POTATO : 58-66°C
● CASSAVA : 52-64°C
4.Pure starch granules differ in their sizes from one
starch source to another. Bigger size of granules
-sooner gelatinization.
5.Cereal starches like rice, corn,& wheat have
more CLOUDY PASTES
6.More concentrated dispersion of starch in
water, more viscous it becomes at lower temp
7. Diff starches differ in their thickening power
(cassava & cornstarch - 2x thickening power of
wheat flour)
8.Gelatinized starch is stirred = weaker gel
(intercellular bonds are broken & starch granules
are ruptured)
9.Add sugar in starch-water solution delays
gelatinization (more sugar = more tender gel)
● Concentration of sugar is higher than
20% = complete breakdown of gel occurs
10.Acid delays gelatinization & results to a softer
gel
11. Fats lower the temp of max viscosity
● Milk & eggs increase firmness of gels
(gelling power of protein in milk & eggs)
12.Rapid, direct heating of starchy paste =-
greater viscosity (slow indirect method =
softer gel)
13. Factors that affect gelatinization (concentration,
sugar, temp, acid, fats) also affect gelation.
● GELATION: setting of the sol (gelatinized
starch paste) into a solidified mass
● Sol becomes stronger when cold but
disintegrates when heated further
14. When gelatinized starch is stored it eventually
WEEPS
● WEEPING: separation of water/liquid from
the swollen starchy paste called
SYNERESIS
15.RETROGRADINATION
● Molecular rearrangement of micelles
(intermolecular bond) such that the linear
molecules aggregate into a crystal mass
● EX. frozen starchy gels that weeps upon
thawing
● Stale bread, kanin lamig, scum on top
w/refrigerated pudding
16. Starch when cooked on dry heat as in toasting
= breakdown of starch molecules into smaller
fragments (DEXTRIN)
● Toasted rice in kare kare & toasted flour in
polvoron

TO REVIEW:
Preparing kitchen tools
Preparing egg dishes
Preparing cereal dishes
Egg - drawing & parts of eggs
Flour
Gelatinization

Identification w/choices
Choices
Multip[le choice
Enumeration
VEGETABLES
● Edible plants
● Give color, flavor, texture
● Good source of vitamins, minerals, & fiber
● Leafy green, yellow vegetables
● Nutritious & low in calories
● plants/parts of plants (roots, leaves, fruits,
flowers, shoots)
● Can be served raw/cooked
ROOTS
● Underground parts of plants
● Sweet potatoes, cassava, carrot, radish,
turnip, sugar beet, jam bean/singkamas,
violet jam/ube
TUBERS
● Short thickened fleshy parts of an
underground stem
● Irish potatoes, jerusalem artichokes, luya
SEEDS
● Parts of which new plants will grow
● Mung beans, legumes, chickpeas, soya
beans, white beans
BULBS
● Underground buds
● Made of very short stems covered
w/layers
● Garlic, onions, chives, leeks, shallots
HERBS
● c. Count the number of pieces indicated in the
LEAVES
● Onion family
● Spring onions, leeks, scallions, sili leaves,
ampalaya, spinach/alugbati, kangkong,
kintsay/celery, letsugas, mustard/mustasa,
baguio pechay
STEMS & SHOOTS
● Stalks supporting the leaves, flowers, fruits
● Kangkong, celery, alugbati, lettuce,
mustard, pechay, bamboo shoots/labong,
coconut/ubod
FRUITS
● Cooked as viands
● Ampalaya, patola, upo, puso ng saging,
eggplant, squash, tomato, unripe jackfruit,
bell pepper
MARKET FORMS OF VEGETABLES
1. FRESH
● Newly harvested produce sold in the market
○ Buy vegetables in season (best quality & much
cheaper when newly harvested)
○ Choose vegetables which are crisp, firm, & bright
in color (no signs of decay, blemishes, rotting)
○ Choose fruit vegetables according to their
freshness, size, & maturity (select those
according to intended purpose)
PROBLEMS WHEN PURCHASING VEGGIES:
● Market is subject to constant fluctuation b./n
supply & demand due to weather, crop conditions,
etc factors
● Perishable nature of vegetables
● Many varieties available in the market so that
specifications are very important
● Absence of standard grading according to size,
freshness, shape, & maturity (makes selection a
tedious task for purchaser)
2. CANNED VEGETABLES
a. Measure the distance b/n the product & the top
of the can to determine the degree of fill
b. Measure the drained weight by draining the
content of the can
label
d. Inspect the product for flavor, color, uniformity,
odor, & absence of defects
SIZE MEASUREMENT VOLUME OF CONTENT
No. 300 3” by 4 7/16” 14.6 oz
303 3 3/16” by 4 9/16” 16.2 oz
2 4 1/16” by 4 11/16” 19.7 oz
2½ 5 ⅛” by 5 ⅝” 28.55 oz
5 5 ⅛” by 5 ⅛” 56 oz
10 6 3/16” by 7” 105.1 oz
 1. Not rusty, no bulges (good quality 6. Consider the cost of the vegetable against
food, to avoid food contamination) the edible portion & the amount of waste
removed
● ORANGE 7. Buy only the quantity required for the
● GREEN number of days so you can store them
● LIGHT GREEN w/their fresh qualities intact for a limited
● YELLOW number of days
● RED 8. Select the freshest & best quality for each
● BLACK type
● Keep longer
1.CHLOROPHYLL - green color in ● Stay better for intended purpose
vegetables ● Less waste
● Intensified in acid/alkaline ● Less cost
(calamansi, vinegar, baking soda)
2. CAROTENOIDS - orange & yellow colors
● Stable in acid/alkaline
3. FLAVONOIDS - red, purple, & blue
(anthocyanins)
4. FROZEN VEGETABLES - freezing (corn,
green peas, potatoes, turnips)
5. DRY/DEHYDRATED VEGETABLES - dried,
crushed, ground
CONSIDERATIONS IN THE SELECTIONS OF
VEGETABLES:
1. Know the purpose of the vegetable to be
used (to determine the kind & degree if
maturity/quality you need to buy)
2. Vegetables are available
FRESH/FROZEN/CANNED/BOTTLED/VACU
UM-PACKED/DRIED
● Fresh: better flavor, more nutrients,
better texture
● Canned: take place of fresh when
not available, more expensive, save
time preparation, quality assured
3. Select those that are clean - no blemishes
& bruises
4. Select vegetables that are in season ● bright green color
(plentiful, better flavor, less expensive) ● Firm
5. Select the size most suitable for the ● free from decay
purpose. ● young & firm
● Uniform in size & shape
● no blemishes & decay
 ● Free from dirt & dark spots ● Has fat (concentrated source of energy)
● Not powdery ● Fish from saltwater: good source of Iodine
PREPARING FISH & SEAFOODS and phosphorous (low in calcium and iron)
AQUATIC ● Canned fish: good source of calcium
● Something related to water ● Head, tail, body, fins
BRACKISH WATER ● 63-65% of fish are edible
● Saltier than fresh water but not as salty as ● Almost 100% for Filipinos
salt water ● Inedible portions that go to waste - abt
● Where the sea & the rivers meet 30% (skeleton, tail, entrails, fins, head)
MARINE FISH PROTEIN
● Fishes that lives in the sea/ocean AQUACULTURE
PROCESSED FISH MARICULTURE
● Fishes that undergo specific processes to EVISCERATING
lengthen their life SMOKE-CURING
SEAFOOD DRYING
● Aquatic animals used as food FERMENTATION
● Marine animals from the sea and other PICKLING
bodies of water MOIST-HEAT METHOD
VERTEBRATES OF FISHES DRY-HEAT METHOD
1. ROUND FISH - fish lives near the sea MICROBIAL
2. FLAT FISH - include sole & plaice
3. PELAGIC FISH/OCEAN FISH - caught in
open seas & include “fat fish”
- Have oil all over their bodies while
lean fish have oil concentrated in
the liver
SHELLFISH
● Contained hard shells outside of their soft
tissues
○ CRUSTACEANS - hard protective
coverings “CHITINOUS ARMOR”
(segmented to move)
- Crabs, lobsters, varieties of
shrimps
● MOLLUSKS - soft bodies that are
soft & unsegmented
- Protected in calcified shells
1. BIVALVE: 2 shells
2. UNIVALVE: 1 shell
INVERTEBRATES
● Aquatic animals w/o backbone
● Octopus and squid
FISHES
● Excellent source of protein