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TRAINING PLAN

COOKERY NC 2

WEEK 1: INTRODUCTION TO COOKERY


 ORIENTATION AND INTRODUCTION TO THE COURSE
Cookery NC 2 is a vocational training course that aims to develop your
knowledge and skills in preparing and cooking food. The course is designed to
provide you with a foundation in basic cookery principles, as well as practical
experience in preparing a variety of dishes. Whether you're a culinary
enthusiast, an aspiring chef, or looking for a career in the food industry,
Cookery NC 2 can be a great stepping stone toward achieving your goals.
During the course, you'll be introduced to the fundamental concepts of cookery,
including basic kitchen safety, sanitation, and hygiene practices, as well as the
different types of kitchen tools and equipment. You'll learn about the different
types of ingredients used in cooking, their functions, and how to select and
store them properly. You'll also learn about different cooking techniques and
methods, including baking, grilling, frying, and roasting.
Throughout the course, you'll have the opportunity to practice your skills in
preparing a wide range of dishes, including stocks, soups, sauces, meats,
poultry, seafood, vegetables, fruits, pastries, and international dishes. You'll
learn how to handle different types of food, how to season them, and how to
plate and present them attractively.
By the end of the course, you'll have gained a comprehensive understanding of
the basic principles of cookery, as well as the skills and knowledge necessary to
prepare a variety of dishes. You'll be equipped with the tools and techniques
you need to start your journey toward becoming a professional chef, or simply
to impress your friends and family with your culinary creations.
It's important to note that Cookery NC 2 requires physical and mental agility, as
well as the ability to work well under pressure. The course can be physically
demanding, with long hours spent standing and working with hot kitchen
equipment. It's also important to have good communication skills, as you'll be
working as part of a team in a fast-paced environment.
We hope that this orientation and introduction have given you an idea of what
to expect in Cookery NC 2. Whether you're passionate about cooking or looking
for a new career path, this course can help you achieve your goals and unlock
your full potential in the world of food.

 OVERVIEW OF THE COOKERY INDUSTRY


Cookery NC 2 is a vocational training course that focuses on developing the
fundamental skills and knowledge needed to prepare and cook food. The course
covers a wide range of topics related to cookery, including kitchen safety and
sanitation, knife handling, ingredient selection and preparation, cooking
techniques and methods, baking and pastry, and international cuisine.
The course typically runs for several weeks and includes a combination of
classroom instruction, practical exercises, and hands-on experience in the
kitchen. During the course, you'll learn about the different types of kitchen
equipment and tools, and how to use them safely and effectively. You'll also
learn about the different types of ingredients used in cooking, their functions,
and how to select and store them properly.
Throughout the course, you'll have the opportunity to practice your skills in
preparing a variety of dishes, including soups, sauces, meats, poultry, seafood,
vegetables, fruits, pastries, and international dishes. You'll learn how to handle
different types of food, how to season them, and how to plate and present them
attractively.
Cookery NC 2 is designed to provide you with a foundation in basic cookery
principles, as well as practical experience in preparing a variety of dishes. By
the end of the course, you'll have gained a comprehensive understanding of the
basic principles of cookery, as well as the skills and knowledge necessary to
prepare a variety of dishes. You'll be equipped with the tools and techniques
you need to start your journey towards becoming a professional chef, or simply
to impress your friends and family with your culinary creations.
Overall, Cookery NC 2 is an excellent course for anyone who is passionate
about cooking and looking to develop their skills and knowledge in the kitchen.
Whether you're looking to start a career in the food industry, or simply want to
improve your culinary skills, Cookery NC 2 can provide you with the training
and experience you need to achieve your goals.

 INTRODUCTION TO KITCHEN TOOLS, EQUIPMENT, AND UTENSILS


One of the essential aspects of cookery is the use of the right tools, equipment,
and utensils to prepare and cook different types of food. Cookery NC 2 will
introduce you to the basic tools and equipment used in the kitchen, as well as
their functions and how to use them safely.
Kitchen Tools:
There are several types of kitchen tools, including cutting tools, measuring
tools, and mixing tools. Cutting tools include knives, scissors, and vegetable
peelers. Measuring tools include measuring cups, spoons, and scales. Mixing
tools include spatulas, whisks, and mixers.
Kitchen Equipment:
Kitchen equipment is used to heat, cook, and bake food. Common types of
kitchen equipment include ovens, stovetops, grills, deep fryers, and steamers.
You'll also learn about specialized equipment used in professional kitchens,
such as food processors, slicers, and mixers.

Kitchen Utensils:
Kitchen utensils are used to serve and eat food. Common types of utensils
include forks, spoons, knives, ladles, tongs, and spatulas. You'll learn about the
different types of utensils used for different dishes, and how to use them
properly.
It's important to note that using kitchen tools, equipment, and utensils requires
proper handling and care. You'll learn about the different types of materials
used in kitchen tools and equipment, such as metal, plastic, and silicone, and
how to clean and store them properly.
Overall, a solid understanding of kitchen tools, equipment, and utensils is
essential for anyone looking to develop their skills in the kitchen. Cookery NC 2
will provide you with the knowledge and practical experience you need to use
these tools effectively and to ensure that your food is prepared safely and to a
high standard.

 BASIC KITCHEN SAFETY AND SANITATION PRACTICES


Kitchen Safety:
1. Always wash your hands before handling food, after using the restroom, and
after handling raw meat or poultry.
2. Use proper handling techniques when using knives, kitchen tools, and
equipment to avoid accidents and injuries.
3. Make sure that all kitchen equipment and tools are used according to their
instructions, and that they are in good working condition before using them.
4. Use proper storage techniques to prevent cross-contamination, such as keeping
raw meat and poultry separate from other foods.
5. Always use appropriate protective gear, such as gloves, aprons, and hairnets,
when working in the kitchen.
6. Keep the kitchen clean and organized to reduce the risk of accidents and to
prevent the growth of harmful bacteria.
Sanitation Practices:
1. Clean and sanitize all surfaces and utensils before and after each use, using
hot, soapy water and a sanitizer solution.
2. Use separate cutting boards and utensils for different types of food, such as raw
meat, poultry, and vegetables, to prevent cross-contamination.
3. Store food in the appropriate conditions to prevent spoilage and to reduce the
risk of foodborne illness.
4. Use proper cooling and reheating techniques to prevent the growth of harmful
bacteria.
5. Dispose of food waste and garbage properly, and maintain a clean and sanitary
kitchen environment.
In Cookery NC 2, you'll learn about these basic kitchen safety and sanitation
practices, as well as the laws and regulations that govern food safety and
hygiene. You'll gain practical experience in applying these practices in a real-
world kitchen setting, and learn how to identify and prevent potential food
safety hazards. By following these practices, you can help to ensure that your
food is safe, delicious, and of the highest quality.

 KNIFE HANDLING AND BASIC KNIFE CUTS


Knife Handling:
1. Hold the knife firmly but not too tightly.
2. Keep your fingers curled under and away from the blade.
3. Use your other hand to hold the food steady while you cut.
4. Cut away from your body and keep the knife pointed down.
5. Use a sharp knife to prevent slippage and ensure clean cuts.
Basic Knife Cuts:
1. Chop: Cut food into small, irregular pieces. Hold the food with one hand and
chop with the other.
2. Dice: Cut food into small, even cubes. Make a series of parallel cuts, then turn
the food 90 degrees and make another series of cuts.
3. Julienne: Cut food into long, thin strips. Cut the food into thin slices, then
stack the slices and cut them into thin strips.
4. Brunoise: Cut food into very small, even cubes. Start with a julienne cut, then
make another series of cuts to create small cubes.
5. Mince: Cut food into very small pieces. Hold the knife at a slight angle and
make a chopping motion to create small pieces.
Remember to practice these knife cuts slowly and carefully until you feel
comfortable with the technique. Good luck!

WEEK 2-3: STOCKS, SOUPS, AND SAUCES


 INTRODUCTION TO STOCKS AND THEIR USES AND PREPARATIONS OF
DIFFERENT TYPES OF STOCKS
Stocks are a flavorful liquid made by simmering bones, vegetables, and
aromatics in water. They are a fundamental ingredient in many dishes,
providing a rich, complex flavor and a silky, smooth texture. Stocks are used as
a base for soups, stews, sauces, and gravies, and are also used to deg laze pans
and add depth of flavor to sautéed or roasted meats and vegetables.
There are different types of culinary stocks, including chicken, beef, vegetable,
and fish stocks. The ingredients and preparation method for each type may vary
slightly, but the general process involves simmering the ingredients in water for
several hours, allowing the flavors to meld and the liquid to reduce and become
concentrated.
To make a basic chicken or beef stock, you would typically start by simmering
bones (such as chicken carcasses or beef bones) with vegetables like onions,
carrots, and celery, as well as aromatics like garlic, bay leaves, and
peppercorns. The mixture is then simmered for several hours, allowing the
flavors to meld and the liquid to reduce and become concentrated. The resulting
stock can be strained and used immediately or frozen for later use.
Vegetable stocks are made by simmering a variety of vegetables, such as
onions, carrots, celery, mushrooms, and herbs, in water. Fish stock is made by
simmering fish bones and trimmings with vegetables and herbs.
In Cookery NC 2, stocks are used as a base for soups and sauces and are also
used to add flavor and moisture to braised and roasted dishes. They are
versatile ingredients that can be used in a variety of ways to enhance the flavor
of your dishes.

 INTRODUCTION TO SOUPS AND THEIR CLASSIFICATION AND


PREPARATION OF DIFFERENT TYPES OF SOUPS
Introduction to Soups:
Soups are versatile and popular dishes that can be served as an appetizer, a
main course, or a side dish. They are made by simmering various ingredients in
liquid, such as water, stock, or broth, and can be served hot or cold. Soups can
be made from a variety of ingredients, including vegetables, meat, poultry, fish,
and grains.
Preparation of Soups:
Before making soup, it is important to prepare the ingredients properly.
Vegetables should be washed and chopped into uniform pieces, while meats
should be trimmed of excess fat and cut into bite-sized pieces. In addition, the
liquid used for the soup should be heated before adding the ingredients, which
helps to cook them evenly.

Classification of Soups:
Soups can be classified into different categories based on their texture,
ingredients, and method of preparation. Here are some common types of soups:
Clear Soups: These soups are made by simmering meat, vegetables, and/or
bones in liquid, which is then strained to remove any solids. Examples of clear
soups include chicken noodle soup and consommé.
Cream Soups: Cream soups are made by adding cream or milk to a base of
vegetables, meat, or fish. These soups are thick and creamy in texture and
include soups like clam chowder and cream of mushroom soup.
Bisques: Bisques are a type of cream soup made with shellfish, such as lobster
or crab. The shellfish is simmered in a rich broth, pureed, and then finished
with cream.
Chowders: Chowders are thick soups made with vegetables, seafood, and/or
meat. They often include potatoes and are finished with cream or milk.
Broths: Broths are clear soups made by simmering meat, vegetables, and/or
bones in liquid. They are often used as a base for other soups and sauces.
Vegetable Soups: Vegetable soups are made with a variety of vegetables and can
be either clear or creamy in texture. Examples include minestrone and tomato
soup.
Cold Soups: Cold soups are served chilled and can be made with a variety of
ingredients, including vegetables, fruit, and yogurt. Examples include gazpacho
and vichyssoise.
These are just a few examples of the many types of soups that can be made. By
understanding the different classifications of soups, you can create a variety of
delicious and satisfying dishes.

 INTRODUCTION TO SAUCES AND THEIR CLASSIFICATION AND


PREPARATION OF BASIC SAUCES
Introduction to Sauces:
Sauces are an essential component of many dishes and can add flavor,
moisture, and texture to a meal. They can be served hot or cold and can be
made from a variety of ingredients, including vegetables, fruits, meat, and dairy
products. Sauces can also be used to add color, texture, and contrast to a dish.

Preparation of Sauces:
The preparation of a sauce depends on the type of sauce being made. Generally,
sauces are made by simmering or reducing ingredients in liquid, such as water,
broth, or wine. The liquid is then thickened with a thickening agent, such as
flour, cornstarch, or egg yolks. Sauces can also be pureed or blended to create a
smooth texture.
It is important to pay attention to the ratio of ingredients when making a sauce,
as the balance of flavors can greatly affect the final product. Additionally,
sauces should be seasoned with salt and pepper to taste.

Classification of Sauces:
Sauces can be classified into different categories based on their flavor, texture,
and method of preparation. Here are some common types of sauces:
1. Mother Sauces: Mother sauces are the foundation for many other sauces and
are made by combining a liquid with a thickening agent and other ingredients.
There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and
Tomato.
2. White Sauces: White sauces are made with a base of milk or cream and are
often used as a base for other sauces, such as cheese sauce or Alfredo sauce.
3. Brown Sauces: Brown sauces are made with a base of meat or vegetable broth
and are often used to accompany roasted meats, such as gravy.
4. Tomato Sauces: Tomato sauces are made with a base of tomatoes and can be
used in a variety of dishes, such as pasta and pizza.
5. Fruit Sauces: Fruit sauces are made with a base of fruit and can be used to
complement sweet and savory dishes, such as cranberry sauce and apple
sauce.
6. Emulsified Sauces: Emulsified sauces are made by combining oil and vinegar
or lemon juice, such as vinaigrette and mayonnaise.
7. Hot Sauces: Hot sauces are made with spicy ingredients, such as chili
peppers, and can be used to add heat to a variety of dishes.
These are just a few examples of the many types of sauces that can be made. By
understanding the different classifications of sauces, you can create a variety of
delicious and complementary flavors for your dishes.
WEEK 4-5: MEAT, POULTRY, AND SEAFOOD COOKERY
 SELECTION AND PREPARATION OF MEAT, POULTRY, AND SEAFOOD
Selection and preparation of meat, poultry, and seafood are crucial steps in
cookery. Here are the guidelines for selecting and preparing these ingredients
for Cookery NC 2:

Meat:
Selection: Choose fresh meat that has a bright color, firm texture, and no signs
of discoloration, dryness, or unpleasant odor. Select meat cuts that are
appropriate for the desired recipe.
Preparation: Before cooking, trim off any excess fat, connective tissues, and
gristle. Rinse the meat under cold running water and pat it dry with a paper
towel. Season the meat with salt and pepper or other desired spices.

Poultry:
Selection: Choose fresh poultry that has a plump and firm body, smooth and
unbroken skin, and no signs of discoloration, bruising, or unpleasant odor.
Select poultry cuts that are appropriate for the desired recipe.
Preparation: Remove any giblets and rinse the poultry under cold running
water. Pat it dry with a paper towel. Season the poultry with salt and pepper or
other desired spices. If desired, truss the poultry with twine to help it cook
evenly.

Seafood:
Selection: Choose fresh seafood that has a bright color, firm texture, and no
signs of discoloration, sliminess, or unpleasant odor. Select seafood cuts that
are appropriate for the desired recipe.
Preparation: Rinse the seafood under cold running water and pat it dry with a
paper towel. Remove any shells, skin, or bones as necessary. Season the
seafood with salt and pepper or other desired spices.

Note: It is important to handle meat, poultry, and seafood with care to prevent
cross-contamination and the spread of harmful bacteria. Always use separate
cutting boards, knives, and utensils for each ingredient, and wash your hands
thoroughly before and after handling them.
 INTRODUCTION TO DIFFERENT COOKING METHODS
Cooking is the art and science of preparing food by applying heat. Different cooking
methods are used to transform raw ingredients into delicious and appetizing dishes.
Here are the different cooking methods that you will learn in Cookery NC 2:

1. Dry heat cooking methods: These cooking methods involve cooking food without
the use of water or other liquids. Examples include roasting, baking, grilling,
broiling, and frying.

2. Moist heat cooking methods: These cooking methods involve cooking food in a
liquid or steam. Examples include boiling, simmering, poaching, steaming, and
braising.

3. Combination cooking methods: These cooking methods combine dry heat and
moist heat cooking techniques. Examples include stewing, roasting, and baking in
a covered dish.

4. Microwave cooking: This cooking method uses high-frequency electromagnetic


waves to heat and cooks food quickly.

5. Sous vide cooking: This cooking method involves vacuum-sealing food in plastic
bags and cooking it in a water bath at a precise and consistent temperature.

6. Pressure cooking: This cooking method uses a sealed pot with steam pressure to
cook food quickly.

7. Smoking: This cooking method involves exposing food to smoke from burning
wood or charcoal to enhance its flavor.

8. Curing: This method involves preserving food with salt, sugar, or other
preservatives to enhance its flavor and texture.

In Cookery NC 2, you will learn the principles and techniques behind each of these
cooking methods, as well as how to apply them to different types of ingredients to
create delicious and nutritious dishes.

 COOKING MEAT, POULTRY, AND SEAFOOD USING DIFFERENT


TECHNIQUES
In Cookery NC 2, you will learn various techniques for cooking meat, poultry, and
seafood to perfection. Here are some of the most common techniques for each type of
ingredient:
Meat:
1. Roasting: This involves cooking meat in an oven or over an open flame. This
method is suitable for large cuts of meat such as beef, pork, or lamb. The meat
is seasoned and placed on a roasting rack or pan and cooked until the internal
temperature reaches the desired doneness.
2. Grilling: This involves cooking meat over direct heat, either on a grill or a
griddle. Grilling is suitable for steak, chicken, and other meats. The meat is
seasoned and grilled until the desired doneness is reached.
3. Braising: This involves cooking meat in a liquid at a low temperature for an
extended period. This method is suitable for tough cuts of meat such as beef
shanks, short ribs, or pork shoulder. The meat is browned in a pan and then
cooked in a flavorful liquid until it is tender and falling off the bone.
Poultry:
1. Roasting: This involves cooking poultry in an oven or over an open flame. This
method is suitable for whole birds or large cuts of poultry such as turkey,
chicken, or duck. The poultry is seasoned and roasted until the internal
temperature reaches the desired doneness.
2. Grilling: This involves cooking poultry over direct heat, either on a grill or a
griddle. Grilling is suitable for chicken breasts, thighs, and other cuts. The
poultry is seasoned and grilled until it is cooked through and tender.
3. Braising: This involves cooking poultry in a liquid at a low temperature for an
extended period. This method is suitable for tough cuts of poultry such as
chicken thighs or legs. The poultry is browned in a pan and then cooked in a
flavorful liquid until it is tender and falling off the bone.
Seafood:
1. Grilling: This involves cooking seafood over direct heat, either on a grill or a
griddle. Grilling is suitable for fish, shrimp, and other seafood. The seafood is
seasoned and grilled until it is cooked through and tender.
2. Poaching: This involves cooking seafood in a liquid such as water, stock, or
wine. This method is suitable for delicate seafood such as fish fillets or shrimp.
The seafood is simmered in the liquid until it is cooked through.
3. Frying: This involves cooking seafood in hot oil. This method is suitable for
breaded or battered seafood such as fried fish or shrimp. The seafood is coated
in a seasoned batter or breading and fried until it is crispy and golden brown.
In Cookery NC 2, you will learn how to apply these techniques to different types of
meat, poultry, and seafood, as well as how to season and flavor them to create
delicious and nutritious dishes.

 INTRODUCTION TO MARINADES AND RUBS


Marinades and rubs are two common techniques used in cooking to add flavor and
tenderize meat, poultry, and seafood. In Cookery NC 2, you will learn the principles
behind using marinades and rubs, as well as how to create and use them effectively to
enhance the flavor of your dishes.
A marinade is a mixture of acidic ingredients (such as vinegar, lemon juice, or wine)
and flavorful ingredients (such as herbs, spices, or garlic) that is used to flavor and
tenderize meat, poultry, or seafood. The acidic ingredients in the marinade help to
break down the connective tissues in the meat, making it more tender and juicy. The
meat is placed in the marinade and allowed to soak for several hours or overnight
before cooking.
A rub is a mixture of herbs, spices, and other dry ingredients that is rubbed onto the
surface of meat, poultry, or seafood before cooking. The rub helps to create a flavorful
crust on the outside of the meat and adds depth and complexity to the flavor of the
dish. Rubs can be made with a variety of ingredients, such as chili powder, cumin,
paprika, garlic powder, and salt.
Both marinades and rubs are versatile and can be used with a variety of different
types of meat, poultry, and seafood. They can be used in combination or separately,
depending on the desired flavor and texture of the dish. In Cookery NC 2, you will
learn how to create and use different types of marinades and rubs to add depth and
complexity to your dishes. You will also learn how to properly marinate and season
different types of meat, poultry, and seafood to create delicious and nutritious meals.

 PREPARATION OF SIMPLE MARINADES AND RUBS


Here are some simple marinades and rubs that you can prepare for Cookery NC 2:
Marinades:
1. Basic Marinade: Mix together equal parts of olive oil and acid (such as lemon
juice or vinegar) and add your choice of seasonings, such as garlic, salt, and
black pepper.
2. Teriyaki Marinade: Mix together soy sauce, honey, ginger, garlic, and sesame oil
for a sweet and savory marinade for beef or chicken.
3. Greek Marinade: Mix together olive oil, lemon juice, oregano, garlic, salt, and
pepper for a tangy and herbaceous marinade for chicken or lamb.
Rubs:
1. BBQ Rub: Mix together brown sugar, smoked paprika, chili powder, garlic
powder, onion powder, and salt for a sweet and smoky rub for pork or chicken.
2. Cajun Rub: Mix together paprika, cayenne pepper, garlic powder, onion powder,
thyme, oregano, and salt for a spicy and savory rub for shrimp or chicken.
3. Italian Herb Rub: Mix together dried basil, oregano, thyme, garlic powder, onion
powder, salt, and black pepper for a fragrant and flavorful rub for beef or pork.
To use these marinades and rubs, simply apply them to the meat, poultry, or seafood,
making sure to coat the entire surface. For marinades, place the meat in a sealable
plastic bag or container and refrigerate for at least 30 minutes (or up to several hours
or overnight) before cooking. For rubs, apply the mixture to the surface of the meat
and massage it in gently, then let the meat rest for at least 30 minutes before cooking.
In Cookery NC 2, you will learn how to adjust the flavors and ingredients in marinades
and rubs to suit your personal preferences, as well as how to pair them with different
types of meat, poultry, and seafood to create delicious and nutritious dishes.

WEEK 6-7: VEGETABLE AND FRUIT COOKERY


 SELECTION AND PREPARATION OF VEGETABLES AND FRUITS
Selection of Vegetables:

 Choose vegetables that are fresh, firm, and free from bruises or
blemishes.
 Select vegetables that are in season as they are more likely to be fresh
and less expensive.
 Choose vegetables that are appropriate for the dish you are preparing.
 Buy organic vegetables whenever possible.

Preparation of Vegetables:
 Wash vegetables thoroughly in cold water to remove dirt and any
chemical residue.
 Trim off any bruised or damaged areas and remove any inedible parts,
such as stems or seeds.
 Peel vegetables if necessary, using a vegetable peeler or a sharp knife.
 Cut vegetables into the desired size and shape for the recipe, using a
sharp knife or a mandolin.
 Blanch vegetables by briefly boiling them in salted water, then quickly
cooling them in ice water to preserve their color and texture.
Selection of Fruits:

 Choose fruits that are ripe but not overripe.


 Select fruits that are in season as they are more likely to be fresh and
less expensive.
 Choose fruits that are appropriate for the dish you are preparing.
Preparation of Fruits:

 Wash fruits thoroughly in cold water to remove dirt and any chemical
residue.
 Trim off any bruised or damaged areas and remove any inedible parts,
such as stems or seeds.
 Peel fruits if necessary, using a vegetable peeler or a sharp knife.
 Cut fruits into the desired size and shape for the recipe, using a sharp
knife or a mandolin.
 If the recipe calls for it, remove the skin, core, or seeds from the fruit.

 INTRODUCTION TO DIFFERENT COOKING METHODS

Cooking vegetables and fruits can be done in a variety of ways, depending on


the desired outcome and the type of product being prepared. Here are some
common cooking methods used in cookery for vegetables and fruits:
1. Boiling: Boiling is a common method for cooking vegetables such as carrots,
potatoes, and green beans. The vegetables are placed in a pot of boiling water
until they are tender.
2. Steaming: Steaming is a gentle cooking method that helps to retain the
nutrients in vegetables and fruits. Vegetables such as broccoli, cauliflower, and
asparagus can be steamed by placing them in a steamer basket over boiling
water.
3. Roasting: Roasting is a method that involves cooking vegetables or fruits in an
oven at a high temperature. This method is often used for root vegetables such
as carrots and parsnips.
4. Grilling: Grilling is a method that involves cooking vegetables or fruits over an
open flame or hot coals. This method is often used for vegetables such as corn
on the cob and bell peppers.
5. Stir-frying: Stir-frying is a method that involves cooking vegetables quickly over
high heat in a wok or frying pan. This method is often used for vegetables such
as bokchoy, snow peas, and carrots.
6. Sautéing: Sautéing is a method that involves cooking vegetables or fruits in a
small amount of oil over high heat. This method is often used for vegetables
such as mushrooms, onions, and zucchini.
7. Blending: Blending is a method of breaking down fruits and vegetables to create
smoothies, juices, or purees.
8. Baking: Baking is a gentle method of cooking that works well with fruits and
some vegetables. To bake, preheat your oven to a moderate temperature, place
your fruits or vegetables in a baking dish, and bake until tender and slightly
caramelized.
Each cooking method can produce unique flavors and textures, so it is
important to choose the right method for the product being prepared and the
desired outcome.

 INTRODUCTION TO VEGETABLE AND FRUIT GARNISHING


Vegetable and fruit garnishing is an essential skill in the culinary arts that involves
decorating food dishes with visually appealing and edible garnishes made from
vegetables and fruits. It is an art that requires creativity, precision, and attention to
detail. Garnishing is an excellent way to add color, texture, and flavor to a dish,
making it more visually appealing and appetizing.
Garnishing can be done using a wide variety of fruits and vegetables, and there are
numerous techniques and styles that can be used. Some popular garnishing
techniques include carving, peeling, slicing, and chopping, while some popular styles
include floral, geometric, and abstract designs.
In the culinary industry, garnishing is not only used for aesthetic purposes but also as
a way to add flavor and texture to a dish. For example, a simple fruit salsa garnish can
add a refreshing burst of flavor to a grilled fish dish, while a beautiful vegetable rose
can add a touch of elegance to a salad.
In Cookery NC 2, students will learn the fundamentals of vegetable and fruit
garnishing, including the techniques, styles, and tools used. They will also learn how
to select the appropriate garnishes for different dishes and occasions, as well as how
to use garnishing to enhance the presentation and overall quality of their dishes. By
mastering the art of vegetable and fruit garnishing, Cookery NC 2 students can elevate
their culinary skills and create visually stunning and delicious dishes that are sure to
impress.

 PREPARATION OF SIMPLE GARNISHES

Here are some simple garnishes that you can prepare for Cookery NC 2:
1. Lemon Wedges: Cut a lemon into small triangular wedges and remove any
seeds. These are a classic garnish for fish dishes and can also be used to add a
pop of citrus to cocktails.
2. Parsley Sprigs: Wash and dry parsley leaves, then pick a few sprigs to use as a
garnish. They add a fresh and vibrant pop of green to any dish.
3. Tomato Roses: Cut a tomato into thin, flexible slices and roll them up into a
rose shape. These are beautiful garnishes for salads, soups, and other vegetable
dishes.
4. Carrot Flowers: Cut a carrot into thin, flexible slices and shape them into flower
petals. These can be used to garnish salads, vegetable dishes, or even
sandwiches.
5. Radish Roses: Cut radish into thin, flexible slices and roll them up into a rose
shape. These add a pop of color and texture to salads, soups, and other dishes.
6. Cucumber Fans: Cut a cucumber into thin slices, leaving the skin on for color
contrast. Fan out the slices and arrange them on a plate as a garnish.
7. Scallion Curls: Cut scallions into thin strips and place them in a bowl of ice
water for 10-15 minutes. Remove and gently curl them, then use them as a
garnish for soups, noodle dishes, or even stir-fries.
8. Croutons: Cube bread into small pieces and toss with olive oil and your favorite
herbs and spices. Toast in the oven until crispy, then use as a garnish for
salads, soups, or pasta dishes.
Remember, presentation is just as important as taste in the culinary world. These
simple garnishes can add a touch of elegance and style to any dish you prepare.

WEEK 8: CULMINATING ACTIVITY


 Culinary project or exam to showcase the skills and knowledge learned during
the course
 Feedback and evaluation of the training program.

Prepared by:

Zaira Mae L. Banghon


Trainer/Instructor

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