COOKERY (NC2)

Time: 1PM to 3PM

In a sheet of paper write your names for attendance

Introduce about the subject

Discuss topics
Lesson 1 entrepreneurship in culinary
Lesson 2 food safety & sanitation
Lesson 3 mise en place, measurements, and tools
Lesson 4 food presentation and packaging
Lesson 5 cooking methods
Lesson 6 vegetables
Lesson 7 salads and dressing
Lesson 8 sauces, soups
Lesson 9 poultry and game
Lesson 10 meat

Schedule of activities
Midterm (1-5)
Laboratory 1
Cutting techniques, and dressing
Laboratory 2
Sauces, cooking method
Finals
Group of two which will make a course meal within 2hrs. consisting of an appetizer, salads, and 2 types of main course

Technical Vocational and Livelihood Specialized Subjects

Written Works ------------------------------------ 20% (quiz, assignment, attendance)
Performance Tasks ----------------------------- 60% (laboratory, finals)
Quarterly Assessment ------------------------- 20% (midterm)
Total ------------------------------------------------ 100%
Laboratory attire

white polo shirt

black slacks
black flat shoes
black apron
hand towels
hair net

Cookery is the term applied in the Senior high elective course which refers to the act of preparing food with the
application of heat. However, it is the one and the same as Culinary arts which our learners very much sought to engage
into. They feel excited to enroll and learn the secrets of a successful food pleasure- seeking at the same time be an
entrepreneur. Still, every good thing each one does, there is always difficulty and effort is involved. One should have
passion, patience, quality time, and perseverance to make every endeavor to work well.

Culinary arts, related to cooking, is the art of preparation and presentation of food usually in the form of meals or a dish.
People working in this field especially in establishments such as restaurants and hotels are commonly called “chefs” or
cooks, though, at its most common terms “culinary artist” and “culinarian are also used. Expert Culinarians are required
to have knowledge of food science, nutrition, and diet and they are responsible for preparing meals that are
aesthetically pleasing to the eye as well as to the palate. The Culinary Arts is said to be the only medium of art which
stimulates all five senses.

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 INTRODUCTION
Cooking is fun but we have to learn the basic principle behind the simple dishes we taste before we learn to
innovate recipes. Understanding the methods of heat transfer, techniques in cooking foods, awareness on the use of
different herbs and spices, availability of ingredients locally and internationally are some of the requirements to be a
successful food expert.

Cooking is not just placing raw food over a fire and everything is ready without understanding the reaction of
heat on food, a combination of tastes or flavors and the materials of the cookware made of is really that important in
achieving your goal of tender stews, coagulated milk or eggs.

However learning the history of culinary and its worth helps us understand the present and the future. In food
preparation, knowledge of our professional heritage helps us see why we do things as we do, how our cooking
techniques have been developed and refined, and how we can continue to develop and innovate in

The years ahead. An important lesson of history is that the way we cook now is the result of the work done by
vast of cooks over hundreds of years. The cooks who have come before us have already done much of this work so we
can follow their path and make some changes for the better.

This does not mean that there is no room for innovation and experiments. or that we should never challenge old
ideas. But it does mean a lot of knowledge has been collected over the years, and we would be smart to take advantage
what has already been learned. Furthermore, how can we challenge old ideas unless we know what those old ideas are?
Knowledge is the best starting point for Innovation.

The challenge is to be aware of the basic principles of cooking food. Do you know how food is being cooked? Do
you know the components of food that we eat which can be satisfying and at the same time nourishing? Why is it
important to know all of this? Some of us Filipinos eat five times a day and others eat three times a day. Food is said to
be cooked with the application of heat or through heat transfer. Heat is transferred by conduction, convection,
radiation, and combination of two or three methods.

Conduction is a heat transfer through direct contact. When cooking over the stove, the heat from the flame or electric
grill is applied directly to the frying pan. This means that the flat surface of the pan is sufficiently hot enough to cook
anything and we must flip and toss around the food to cook it properly.

Convection is a heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid
we care about is air. An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a
desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible tor
pizzas, cakes, and other baked products.

While radiation is a transfer or neat using electromagnetic radiation. A good example of this is a microwave it uses very
strong radio waves (a form of electromagnetic radiation), Which are very weak and not hot. This oven works by spinning
water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside,
In addition is the combination of two or more methods which gives better appearance, texture and taste like braised
Beef (frying first before simmering to tenderize the beef dnd taste like braised

When heat is used to cook the food, what happens to the component that makes it nourishing, what would be the effect
of heat on a macro nutrients (carbohydrate, protein, and fats) and the micro-nutrients specifically the vitamins And
minerals. Effects of heat on food: proteins coagulate, starches gelatinize, Sugars caramelize, water evaporates and fat
melts.

The food sources of carbohydrates are cereals, starches, and sugars. Starches And sugars are both carbohydrates found
in fruits, vegetables, grains, beans and Nuts. Meat and fish also contain a small amount.

Two most important changes caused by cooking: Caramelization and Gelatinization

Fat Facts Present in: meats, poultry, fish, eggs, milk product, nuts and whole grains
Fruits and vegetables break down when heated, smoke when they become hot enough
Higher smoke point fats are good for deep frying.

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Career opportunities
People who have the passion and dedication to culinary arts have worked hard to achieve the title of a chef by enrolling
in short courses and even to a four – year course. Training in culinary arts is possible in most countries around the world.
Like any other field of work, as culinarian, each one has his own path of achieving his goal and grow from the rank. Some
people in this field did not finish a formal training but gained their skills through experience. However, they achieve the
title through hard work, patience, and perseverance through the years

The overall hierarchy of a career in the culinary arts industry is generally as follows:

1. table busser (busboy)

2. maître d’hotel (master of hotel)
3. table server (waiter)
4. bartender
5. dishwasher
6. prep cook
7. line cook
8. sous chef
9. executive chef
10. general manager

Kitchen Organization or the Kitchen Brigade

The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all
workers know what their responsibilities. This organization divides the kitchen into departments, or stations, based on
the kinds of foods produced. A station chef is placed in charge of each department. In a small operation, the station chef
may be the only worker in the department. But in a large kitchen, each station chef may have several assistants. This
scheme, with many variations, is still used today, particularly in large hotels with traditional kinds of food service. The
major positions are as follows:

1. The chef is the person in charge of the kitchen. In large establishments, this person has the title of executive
chef. The executive chef is a manager who is responsible for all aspects of food production, including menu
planning, purchasing costing, planning work schedules, hiring and training.
2. If a food service operation is large, with many departments, for example, a Formal dining room, a casual dining
room, and a catering department, or if It has several units in different locations, each kitchen may have a chef de
Cuisine. The chef de cuisine reports to the executive chef.
3. The sous chef (s0o shef) is directly in charge of production and works as the assistant to the executive chef or
chef de cuisine (The word “sous” is French means or “under.”) Because the executive chef’s responsibilities may
require a great deal of time in the office, the sous chef takes command of the actual production and the minute-
by-minute supervision of the staff.
4. The station chefs, or chefs de partie, are in charge of particular areas of production. The following are the most
important station chefs.
a. The sauce chef, or saucier (s0-see-ay), prepare sauces, stews, and hot hors d’oeuvres, and sautés foods to order.
This is usually the highest position of all the stations.
b. The fish cook, or poissonier (pwah-so-nyay), prepares fish dishes. In Some kitchens, this station is handled by
the saucier.
c. The vegetable cook, or entremetier (awn-truh-met-yay), Prepares Vegetables, soups, starches, and eggs. Large
kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.
d. The roast cook, or rotisserie (r0 -tee-sur), prepares roasted and braised meat and their gravies and broils meat
and other items to order. A large kitchen may have a separate broiler cook, or grillardin (gree-ar-dan), to handle
the broiled items. The broiler cook may also prepare deep-fried meat and fish.
e. The pantry chef, or garde manger (gard-mawn-zhay), is responsible for Cold foods, including salads and
dressings, påtés, cold hors d’oeuvres, And buffet items.
f. The pastry chef, or patisserie (pa-tees-syay), prepares pastries and Desserts.
g. The relief cook, swing cook, or tournant (toor-nawn), replaces other station heads.

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 h. The expediter, or aboyeur (ah-bwa-yer), accepts orders from waiters and passes them on to the cooks on the
line. The expediter also calls for orders to be finished and plated at the proper time and inspects each plate
before passing it to the dining room staff. In many restaurants, this position is taken by the executive chef or the
sous chef.

5. Cooks and Assistants in each station or department help with the duties assigned to them. For example, the
assistant vegetable cook may wash, Peel, and trim vegetables. With experience, assistants may be promoted to
Station cooks and then to station chefs.

LESSON 1

ENTREPRENEURSHIP WITH BASIC COST CONTROL AND MEASUREMENTS

Cookery is a very challenging subject for every learner who has a track mind of acquiring skills in the food business. For
one who does not have any background on both food and business, it is essential to have passion in doing both at the
same time.

Objectives:

 Understand the method of computing the food cost, selling price with the labor and other expenses;
 Wisely make use of simple mathematics and basic accounting during the Process
 Utilize the resources (money, manpower, place and materials) without waste;
 Appreciate the importance of detailing the different jobs and transactions daily to avoid loss.

The term “ENTREPRENEURIAL COMPETENCIES” refers to the key characteristics that should be possessed by successful
entrepreneurs in order to perform entrepreneurial functions effectively.

Entrepreneurship has usually been defined as the process of initiating and running a new business, which
classically Begins as a small business, such as a start-up company, offering a product, process or service for sale Or hire,
and the people who do so are called ‘entrepreneurs. It is also the “ability an readiness to develop, organize, and manage
a business endeavor along with any of its dangers in order to make a profit.” This is typically focused on the launching
and running of businesses, due to the high risks involved in launching a start-up a major proportion of businesses have
to close, due to a “lack of funding, bad business decisions, an economic crisis- or a combination of all of these” or due to
lack of market demand.

Recent advances stress the uncertain nature of the business process because although chances exist their
existence cannot be discovered or identified prior to their actualization into profits. What appears as a real opportunity
former expense might actually be a non-opportunity or one that cannot be actualized by entrepreneurs lacking the
necessary business skills, financial or social capital.

In any entrepreneurial endeavor, every business must be aware of the price of raw materials to be purchased for
the production of goods, updates himself on the method of cost control, and knowledgeable enough on financial
management however, as a beginner, simple understanding of costing the products with simple accounting and logic is
presented in the lesson.

In the food business, we should consider many factors, like:

1. Vision and mission of the business

2. Goals or objectives
3. Background or history
4. Capital plan
5. Planning is a basic management function involving the formulation of one or more detailed plans to achieve the
optimum balance of needs or demands with the available resources.
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 6. Products and services
7. Management, staffing, partners & professional support
8. Operations: production schedule, suppliers of ingredients, labor and machine requirements
9. Marketing strategies
10. Sales and accounting for the revenue

Words to Remember and Identify:

1. Food Cost – the expense to an establishment for food, incurred when food Is consumed for any reason.
2. Sales-revenue resulting from the exchange of products.
3. Recipe-a list of ingredients and the quantities of those ingredients needed to produce a particular item, along
with the procedure to follow.
4. Total Sales – is a term that refers to the total volume of sales expressed in peso terms. This may be for any given
time period, such as year, month, Week.
5. Total Number Sold – refers to the total number of steaks, shrimp cocktails, or any menu item sold in a given time
period.

How to Prepare and Cost Recipes

1. Standardization of recipe is a written formula for producing food item to achieve the desired quality and right
quantity and been tested for several times using the same specification of the ingredients, cookware, and
techniques or the cooking procedure through the use of the evaluation sheet.

The importance of standardized recipe:

a. For controlling food cost, for as long as the portion size of each ingredient is consistently followed;
b. For controlling food quality. Since the recipe is tested, the quality of food can be consistently maintained
provided the standard portion is also achieved;
c. An aid in costing.
2. Standard specification is a concise description of food ingredients with the exact size, quantity, and quality desired
for each recipe/dish.
3. Standard yield is the weight or number of servings of the product that has been tested and used as a basis for bulk
production.

4. Portion size is the weight or measure per serving of a certain recipe which is so important in the quantification and in
the calculation of selling price.

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Procedure:

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Recipe format
Recipe No.
Name of Recipe:
Date Tested: Tested by:
Serving Size: Yield:
Cost/serving: Price per serving:
Quantity Ingredients Specifications Unit cost Total Cost

Total P
Plus 10% buffer P
P
Cost per serving P
Selling price P
% FC
Price/serving P

Procedures:
1.
2.

Testing the Recipe

1. The recipe is tested in terms of quality and quantity or yield. The chef Prepares the ingredients based on the
recipe to be tested and a panel of tasters will be asked to rate according to appearance, texture, and taste;
Quantity or number of expected servings is achieved.

The panel of tasters shall be given an assessment sheet or evaluation sheet where they write the results,
comments, and recommendations.

Characteristics of the foods to be rated:

a. Appearance and presentation or aesthetically appealing;
b. Texture refers to the crispiness, tenderness, or cohesiveness of the food;
c. Taste refers to the products’ sourness, sweetness, saltiness, and balance in palatability of food;
d. Portion size is it too big, too small, or just right for its price;
e. Other qualities needed to be assessed.

Adjustments in portioning of ingredients, the manner of preparation and cost shall be done based on
the results of the recipe tested.

2. The tasting chef shall weigh the finished product and write down on the evaluation sheet the actual weight as
compared to the expected weight.
A. Write down the total number of servings produced as compared to expected number of servings.
B. Recipes that passed the test shall now become standardized and such shall be followed strictly by
kitchen in-charge, in the preparation of the pastry.

Factors to consider in the Preparation and Costing of Recipe

1. Use the Standard Recipe Format and write the name of the product being tested and the chef who conduct
the product testing

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 2. Determine the yield or number of servings desired like 10 or 20 servings. Indicate on the yield, upper, left
side of the form;
3. Decide the portion size of the product being tested. Example: an Empanada individually cut into 30 grams
per portion with 10 grams chicken filling gives a total portion size of 40 grams per piece. Therefore, if the
pastry dough weighs 550 grams will produce 18 pcs of Empanadas which needs an 180 grams chicken filling.
4. In column 1 indicates the volume of ingredients to be used to prepare the empanada.
5. In column 2 write the list of the ingredients needed for empanada;
6. In column 3, write the exact specification of the ingredients, like 500 grams of all-purpose flour, branded or
re-packed not flour only;
7. In column 4 write the price of the ingredients as purchased per unit.
Example: All-purpose flour, Gold Medal – P 67.50 per 800 grams which we call it unit price.
8. Multiply the unit cost with the quantity used and the result divide by the unit and meat cost will be the total
cost.
Example: Pork Loin needed is 500 grams multiplied by the cost of Porkloin is P270.00/ 1000grms. Then divide by
1000 gms.

Total Cost = 1500grams x P270.00

1000grms

=1500x 270

=405,000+1000

=P405.00 the cost of the 1.5 kg of pork loin

Do it with the other succeeding ingredients until all has been computed Its total cost.

9. To have a reliable unit price or cost of ingredients, a canvass of prices for ingredients must be available done
regularly or as needed.
10. Add the Total Cost with the 10%Bufter and the result is the adjusted food cost The buffer margin is designed
to compensate for the increase in prices of ingredients.
11. Solve for the cost per serving by dividing the gross food cost by the number of servings(yield).

C. Take a photo of the recipe and attach the recipe card,

D. Make a recipe card for each recipe tested to serve as a reference for kitchen staff in the preparation of the
product.

Determining the Food Cost and Selling Price

Net Food Cost is the portion sales which is spent for the materials (i.e Ingredients) or the amount spent for every peso
sold.

Food Cost Percentage is the ratio of cost of materials over the net food sales.

Net Food Sales = Gross food sales – tax and service charge

Food cost % is calculated as = FOOD COST / NET FOOD SALES X 100

If the buffer margin is considered the food cost will be actual cost + buffer margin. This is shown in the sample
recipe.

The same process has to be done for all and to play safe, allocate a buffer Margin of at least 10% and add this to
the total cost. The sum will be the total cost. The buffer margin is intended to cover for trimmings and fluctuations in the
prices of ingredients which can affect the food cost.

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 Example: Total Cost of rolled spinach pork loin = P 833.10 plus a buffer margin of 10%= P83.31 which gives a
total of 916.41.

Selling Price
For the computation of the selling price, a given food cost budget that may range from 30% to 50 depends on
the type of food service operation. There are two Methods in computing the selling price:

A. Cost Percentage Method

Use the formula: Selling price = materials cost (cost of ingredients) divided by Desired food cost %.

Example: if the cost of ingredients for the portion of Rolled Spinach Pork Loin Is P 41.66/serving without the
buffer and the desired food cost % is 50%, the Selling price is computed as:

P41.66+ .5(50%) = P83.32

If a buffer is used, the selling price will be:

P41.66+ P4.16 (10% buffer) P45.82+.5

= P91.64/serving

B. Markup Factor Method is used as follows:

Selling price = material cost x markup factor

While markup factor is equal to 100% divided by the desired food cost %

If the desired food cost percentage is 50%, the markup factor will be:

100/50 = 2

The selling price of the rolled spinach pork loin per serving of 100 grams is:

SP = P45.82 X 2 = P91.64/ serving

Sample:

ROLLED SPINACH PORK LOIN may be sold per serving at P92.00 plated excluding side dish and garnishes.

Plating presentation TIPS:

 Play with height

 Be odd
 Choose your plates wisely
 Read the clock
 Play with the color and texture
 Garnish appropriately

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Procedure in Calculating Prices:

1. Determine the total cost of the recipe. Add buffer when necessary.

2. Decide for the Food Cost budget and the markup factor. At present, the industry is using the markup factor.

The food cost percentage varies depending on the desired markup of the Establishment. Fine-dining that caters
to the high-income group can have a Food cost percentage ranging from 30-35% of the selling price, casual dining
usually follows a 40 to 45% food cost ratio and canteen can go as high as 50 to 55% if the cost of operations is low.

In deciding for the food cost budget, consider:

a. The cost of operations particularly the fixed cost of rental, labor, Amortization, etc. If the fixed cost is high and
eats as much as 40-50% of the revenue, the food cost percentage should be lower, otherwise, nothing or too
little is left for profit.

b. Consider the budget of the probable patrons. A low food cost percentage means higher mark-up resulting in
high prices. If the market is Class B and Class C, they may find the price too high and it is unlikely for them to
patronize the item.
C. Consider the prices of the competitors. If the food budget will result in price much higher than the competitors,
there is a risk of losing patrons in favor of competitors. Make prices competitive or comparable with other
competitors. Once the cost of the recipe and the food cost budget is determined you can proceed for retail price
computation.

Control in Production must Insure that:

1. The number of servings produced shall be equal to the number of servings Expected or the same as the one
indicated in the recipe card;
2. The items that are dispatched from the kitchen are properly recorded, received By the server or sales employee;
3. In a Cafeteria or Fastfood service, the food served to the customer must strictly conform to the prescribed
portion size so that the expected sales be generated. if possible, the number of servings sold must match the
number of servings produced; it is important that the counter staff use standard measuring cup or container to
be able to control portioning of dishes.
4. All items that are dispatched from the kitchen or food counter are properly Billed and paid for.
A control system for purchasing, receiving, issuing, production, service to sales should be established
thus avoiding variances and losses. After monitoring, a summary of the report should be submitted to the Sales
and accounting for analysis and a Statement of Income and Expenses for the Month is established.

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