Module Food Selection Final Edition (Repaired)

Food Selection and Preparation
Peter Noel V. Peralta

Anna Bee Bayan
Marilyn de Leon
Iana Christine V. Flores
Overview
This Module of Food Selection and Preparation, the lesson discussed in a way where each lesson is independent of the other lessons.
It is highly recommended, however, that you observe the lessons as they are presented to get a complete overview of what food service is all
about.
General and specific objectives are set for each lesson to make you aware of what is expected of you after each lesson and after
completion of the course. Take the pretest through the different lessons before you. Respond as sincerely as you may to questions on a separate
sheet of paper. Do not look at the answer key, nor look inside the material for the reference. Avoid guessing. All of these are essential, so that after
a thorough study of this module, you can obtain an objective assessment of your progress.
Check the answers against the correct answers key at the back of the module after answering the pre-test Review. Questions that can
be answered after each lesson are included to give you an objective assessment of the performance.
Take post-test after the course. Do the same in the pretest as you did. Compare ratings for yours. Is there a big change in the pre-test
rating from that one? Give yourself a pat on the shoulder if there is.
Do not hesitate to discuss it with your instructor if you face any problems when you go through the classes. Note that the purpose of
this course is to give you a comprehensive Food Selection and Preparation starter course that is required to train you at the food service
industries.
Introduction
Advance Baking is one of the major subjects offered in the College of Education at Bulacan State University's BTVTED curriculum. The
higher education institution decided to develop different learning modalities in arrears to the pandemic that happened.
The module is designed for effective teaching in the online world, as the COVID 19 pandemic has changed Bulacan State University 's
educational setting. The module will lead the students and teach them while the teacher is absent.
This learning module contain of topics per unit of specialization and will provide students with knowledge and skills in preparing and
selecting different knids of food.
Chapter 1 discusses the introduction to Basic Food Production covers grooming habits, handwashing procedures, personal health, basic kitchen
habits, and laboratory conduct and responsibilities.
Chapter 2 encompasses kitchen and its functions, kitchen definition, basic kitchen architecture, and kitchen tools and equipment.
Chapter 3 includes the kitchen and its function, definition and structure of knives, caring for knives, basic knife skills, and classic knife skills.
Chapter 4 contains the preparation of food techniques, cooking terminologies, measuring ingredients, and measuring equivalents.
Chapter 5 covers basic cooking principles on how or why foods cook?, effects of heat to foods, heat transfer, different cooking methods, shopping
for foods and Mise en Place.
Chapter 6 involves seasonings and flavorings, enhancing foods, herbs, spices, and condiments.
Chapter 7 comprises food pla
ting and presentation, elementa of a food plate, parts of plate, cutting,molding, and shaping techniques, applying sauce techniques.
Chapter 8 discusses definitions, storing, colling different stocks, sauce and soups.
Chapter 9 discusses appetizers, salads, salad dressings, and sandwiches.
Chapter 10 encompasses different principles and practices observed in preparing starches, cereals, and alimentary paste.
Chapter 11 includes the egg definition, composition, proper selection, preparation and cooking.
Chapter 12 contains the principles and practices observed in the preparation of dairy products, description, different types and its function in
cooking.
Chapter 13 covers fruits and vegetables definition, classification, proper selection, preparation and storing.
Chapter 14 involves meat definition, basic cuts, proper selection, preparation, storage and cooking.
Chapter 15 comprises poutry definition, classes, proper selection, preparation, cooking and storing.
Chapter 16 is the final chapter discusses fish and shellfish definition, classification, proper selection, preparation, storing and cooking.
Table of Contents
COURSE SYLLABUS
Food Selection and Preparation
st
1 Semester, AY 2020 – 2021
COLLEGE: COLLEGE OF EDUCATION
DEPARTMENT: BTVTED- FSM
COURSE CODE:
COURSE TITLE: Food Selection and Preparation
CREDIT UNITS: 5 UNITS
PRE-REQUISITE:
FACULTY: PETER NOEL PERALTA
ANNA BEE BAYAN
MARLYN DE LEON
IANA CHRISTINE V. FLORES
CONSULTATION HOURS:
PETER NOEL PERALTA
ANNA BEE BAYAN
MARLYN DE LEON
IANA CHRISTINE V. FLORES
COURSE DESCRIPTION:
This course deals with baking both for home and commercial purposes. It emphasizes the baking of breads, pastries, cookies and cakes, and cake
decoration. It will also provide skills to students for baking opportunities.
University Vision
Bulacan State University is a progressive knowledge-generating institution, globally-recognized for excellent instruction, pioneering research, and
responsive community engagements.
University Mission
Bulacan State University exists to produce highly competent, ethical and service-oriented professionals that contribute to the sustainable socio-
economic growth and development of the nation
Core Values: SOAR BulSU!
Service to God and Community

Order and Peace
Assurance of Quality and Accountability
Respect and Responsibility
The BulSU Ideal Graduates Attributes (BIG A) reflect the graduate’s capacity as:
a. highly and globally competent;
b. ethical and service-oriented citizen;
c. analytical and critical thinker; and
d. reflective life-long learner
BTVTED Program Educational Objectives (PEO)
Program Educational Objectives UNIVERSITY MISSION
(BTVTED) AIG-a AIG-b AIG-c AIG-d
1. Articulate and discuss the latest developments in the specific field of

  
practice.
2. Effectively communicate orally and in writing using both English and

  
Filipino.
3. Work effectively and independently in multi-disciplinary and multi-cultural

  
teams.
4. Act in recognition of professional, social, and ethical responsibility   
5. Preserve and promote “Filipino historical and cultural heritage” (based on

 
RA 7722)
Program Outcomes (PO)
On completion of the course, the student is expected to be able to do the following:
Program Educational Objectives
PROGRAM OUTCOMES
PEO1 PEO2 PEO3
PEO4 PEO5
a. Demonstrate the competencies required of the Philippine TVET Trainers-  

  
Assessors Qualifications Framework (PTTQF).
b. Demonstrate broad, meaningful and coherent knowledge and skills in any  

  
of the specific fields in technical and vocational teacher education.
c. Apply with minimal supervision specialized knowledge and skills in any of  

  
the specific fields in technical teacher education;
d. Demonstrate higher level literacy, communication, numeracy, critical  

  
thinking, learning skills needed for higher learning.
e. Manifest a deep and principled understanding of the learning processes  

  
and the role of the teacher in facilitating these processes in their students
f. Show a deep and principled understanding of how educational processes     

relate to larger historical, social, cultural, and political processes.
g. Apply a wide range of teaching process skills, (including curriculum  
development, lesson planning, materials development, educational   
assessment, and teaching approaches).
h. Reflect on the relationships among the teaching process skills, the  
learning processing in the students, the nature of the content/subject matter,

  
and other factors affecting educational processes in order to constantly
improve their teaching knowledge, skills and practices.
Course Outcomes and Relationship to Program Outcomes
Course Outcomes / Learning Outcomes Program Outcomes/ Student Outcomes
After completing this course, the student must be able

a b c d e f g h
to:
LO1. Identification of the basic information necessary in the

I D I E D
study of the course.
LO2. Comprehensive knowledge on laboratory conduct and

I D E I I
responsibilities.
LO3. Adaptation of laboratory guidelines and essential
kitchen etiquette necessary in food selection and I I D E E
preparation.
LO4. Demonstration of the proper use and care of kitchen
tools and equipment considering the occupational health and I I D I E D
safety requirements.
LO5. Follow quality indicators commonly used in selecting

I D D D
and preparing different food items.
LO6. Application of scientific principles in cooking and
presenting wide variety of foods in an appealing manner as I I E
possible.
LO7. Practice time management and apply environmental

I I E
considerations in specific food preparation.
Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D) Demonstrative Course to an Outcome
LEARNING EPISODES:
LEARNING OUTCOMES TOPICS WEEK NO. LEARNING ACTIVITIES
1 Interactive Discussion
Brainstorming
ORIENTATION Group Presentation
LO1
 VMGO
 College Rules and Regulations
 Classroom Rules and Regulation
 Course Requirement
I. INTRODUCTION TO FOOD SELECTION AND

PREPARATION
LO2
LO3
 Review on Hygiene and Sanitation
 Laboratory Conduct and Responsibili-
ties
LO4 II. KITCHEN TOOLS AND ITS FUNCTION 2 Interactive Discussion
 Kitchen Layout Brainstorming
 Kitchen Tools and Equipment

Group Presentation
Laboratory Activities
Knife and Knife Skills
LO1 III. FOOD PREPARATION AND COOKING 3 Interactive Discussion

TECHNIQUES Brainstorming
Group Presentation
 Cooking Terminologies
 Measurement and their Equivalent
LO1 IV. BASIC COOKING PRINCIPLES 4 Interactive Discussion

Brainstorming
 How Food Cooks
Group Presentation
 Effects of Heat on Food Laboratory Activities
 Heat Transfer
 Different Cooking Methods
 Shopping for Food
 Miseen Place
LO1 V. SEASONINGS AND FLAVORINGS 5 Interactive Discussion

Brainstorming
 Herbs and Spices
Group Presentation
 Condiments
LO1 VI. FOOD PLATING AND PRESENTATION 6 Interactive Discussion

Brainstorming
 Elements on the Plate
Group Presentation
 Plate Composition Laboratory Activities
 Arranging the Food
 Foodscaping and Garnishing of Platter
and Centerpiece
LO2 VII. STOCKS, SOUPS AND SAUCES 7 Interactive Discussion

Brainstorming
LO3
 Types of Stocks, Sauces, and Soup
Group Presentation
LO5  Preparation of Stocks, Sauces and Laboratory Activities
LO6 Soup
LO7  Guidelines for selecting and serving

Stocks, Sauces and Soup
LO2 VIII. APPETIZERS, SALADS, SALAD 8 Interactive Discussion

DRESSINGS, AND SANDWICHES Brainstorming
LO3
Group Presentation
LO5  Types of Appetizers, Salads, Salads
LO6 Dressings and Sandwiches
LO7  Preparation of Appetizers, Salads,
Salads Dressings and Sandwiches
LO2 IX. PNRINCIPLES AND PRACTICES 9 Interactive Discussion

OBSERVED IN THE PREPARATION OF Brainstorming
LO3
STARCHES, CEREALS, GRAINS AND
Group Presentation
LO5
ALIMENTARY PASTE
LO6
LO7
 Kinds
 Characteristics
 Quality Factors in Cooking Pasta
 Pasta Cookery
LO2 X. PRINCIPLES AND PRACTICES OBSERVED 10 Interactive Discussion

IN THE PREPARATION OF EGGS Brainstorming
LO3
Group Presentation
LO5  Composition
LO6  Market Forms
LO7  Grades and Quality
 Egg Cookery
LO2 XI. PRINCIPLES AND PRACTICES OBSERVE 11 Interactive Discussion

IN THE PREPARATION OF DAIRY PRODUCTS Brainstorming
LO3
Group Presentation
LO5  Types of Dairy Products
LO6  Problems in Cooking Dairy Products
LO7
LO2 XII. PRINCIPLES AND PRACTICES OBSERVE 12 Interactive Discussion

IN THE PREPARATION OF FRUITS AND Brainstorming
LO3
VEGETABLES
Group Presentation
LO5
LO6  Types
LO7  Texture, Flavour and Color

 Selecting, Handling and Storing
 Cookery
MIDTERM EXAMINATION 13  Written Examination
 Written Examination
LO2 XIII. PRINCIPLES AND PRACTICES OBSERVE 14 Interactive Discussion

IN THE PREPARATION OF MEAT Brainstorming
LO3
Group Presentation
LO5  Composition and Structure
 Selecting Handling and Storing
LO7  Cookery
LO2 XIV. PRINCIPLES AND PRACTICES OBSERVE 15 Interactive Discussion

IN THE PREPARATION OF POULTRY Brainstorming
LO3
Group Presentation
LO7  Selecting Handling and StoringCook-
ery
LO2 XV. PRINCIPLES AND PRACTICES OBSERVE 16 Interactive Discussion

IN THE PREPARATION OF FISH AND Brainstorming
LO3
SHELLFISH
Group Presentation
LO5

 Selecting Handling and StoringCook-
ery
FINAL EXAMINATION
Actual Performance (Market Basket)
FINAL COURSE OUTPUT:
1: The students will be conducting a Cooking Show about in different dishes and;
2: able to execute a final activity entitled:
MARKET BASKET
RUBRIC FOR ASSESSMENT:
CRITERIA PERFORMANCE LEVEL RATING
UNSATISFACTORY SATISFACTORY EXEMPLARY
WORK PLAN (10) Student does not complete a Work plan includes most Work plan includes all
work plan; work plan does not required elements. required elements.
include all required plan.

3 5 10
Student does not follow safety Student follows safety and Student follows safety
SAFETY AND SANITATION
and sanitation procedures; errors sanitation procedures; and sanitation
PROCEDURE(25)
in procedures have a negative errors in procedures do not procedures; there are
effect on the overall finished affect the overall finished no errors in procedures.
5 15 25 product. product.
KITCHEN COMPETENCE Student does not follow recipe; Student follows required Student is very efficient
(25) student does not use the proper rules in the kitchen. in kitchen. Takes on
technique. challenging recipes.
5 15 25
COOPERATION (15) Student does not work well with Student works well with Student cooperates well
other members of the laboratory; other members of the with the other members
does not complete task assigned laboratory; complete task of the laboratory;
5 10 15 in the work plan. assigned in the work plan. student completes task
assigned to them in the
work plan and assists
others when needed;
shows leadership skills.
TIMING (15) Preparation, clean up and Preparation, cleanup and Preparation, cleanup
evaluation are not completed in evaluation in the time and evaluation are very
time allotted for the laboratory. allotted for the laboratory well timed; completed
5 10 15 although students have to smoothly in time
rush at times. allotted for the
laboratory.
FINISH PRODUCT Finished product is Finished product is Finished product is well
PRESENTATION (5) unacceptable. acceptable. presented, appealing
and high quality.
1 3 5
PROBLEM SOLVERS (5) Student seems not to understand Student seems to have a There are no major
why problems occurred. basic understanding of why problems; student
problems occurred. shows a high level of

1 3 5
understanding as to
why any problems
occurred.
TOTAL
GRADING SYSTEM:
Term Examinations 30%
Quizzes/Activities 20%
Project 30%
Participation/Recitation 10%
Attendance/ Promptness 10%
TOTAL 100%
Final Grade = Midterm Grade + Tentative Final Grade Period

2
Range Grade
97-100 1.00
94 – 96 1.25
91 – 93 1.50
88 – 90 1.75
85 – 87 2.00
82 – 84 2.25
79 – 81 2.50
76 – 78 2.75
75 3.00
74 and below 5.00
References:
 Basic culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D. , Marilyn S.
De Leon, M.A.T. Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
 A Guide to Food Selection, Preparation and preservation(Second Edition) Soriano-Narvaez Nora
 Flores-Eva Nebril, Ph.D...Food Selection Preparation and Cooking Second Edition by Wiseman’s Books Trading, Inc. Philippine
Copyright 2014
 Reyes, Ma. Corazon R. & Simon, Jocelyn S.,Food Selection and Preparation Manual byMindshapers Co., Inc. Copyright 2009
 th
Labensky, Sarah R., On Cooking 4 Edition by Pearson Education
 Gisslen.Wayne., Essentials of Professional Cooking. John Wiley and Sons 2004. USA
Online Resources:
 https://food-handler.com/lessons/food-handler-training-introduction/
 https://www.google.com/url?sa=t&source=web&rct=j&url=http://culinary.kapiolani.hawaii.edu/wp-content/uploads/2013/09/Chapter-9-
Kitchen-Safety-and-
Sanitation.pdf&ved=2ahUKEwi3pJS55Z_rAhWLHHAKHbt_AxEQFjANegQIBRAB&usg=AOvVaw2y1uwDAZSDtPzXWoXqdI6z&cshid=1597583299
063
 https://gltnhs-tle.weebly.com/lesson-13.html
 https://www.kyrene.org › libPDF
 ttps://www.fix.com/blog/kitchen-knife-guide/
 https://www.google.com/amp/s/schoolworkhelper.net/food-preparation-techniques/
 https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20Essentials%20(2010)/17.%20Chapter%2016%20-%20Seasonings
%20and%20Flavorings.pdf
 https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20Essentials%20(2010)/21.%20Chapter%2020%20-%20Stocks-Sauces%20and
%20Soups.pdf
Class Policies:
1. All students must attend classes promptly and regularly. Only students enrolled in the course are allowed to attend the sessions, sit-ins may be
allowed depending on the instructor’s approval. A student shall be marked tardy 15 minutes after the set time and absent after 20 minutes of the
scheduled time. Unless the instructor have prior notice of his/her absence or tardiness. Lastly, unless the subject instructor concerned gave prior
notice, the students may leave their assigned room 15 minutes after the start of the scheduled time. (see F. Attendance, BulSU Student
Handbook)
2. Students must be in the prescribed uniform for the day. ( Monday, Tuesday and Thursday in university uniform, W- washday sleeveless,
shorts, rip jeans are not allowed, and F- organization shirt day.). Furthermore, male students must sport a haircut that does not exceed the
collar line and does not cover the ears. Wearing of earrings for the male is prohibited and for female students excessive jewelries’ and make-up as
well. (see Responsibility, BulSU Student Handbook)
3. During written examinations, class presentations, laboratory activities and term examinations the students must be in the prescribed uniform or
the instructor may refuse to give the student the written or practical activities. Students must refrain from talking to their seatmates, answering
phone calls and text messages and listening to music through their earphones while taking the written exam or laboratory activities. No students
can use the restroom/lavatory unless necessary during the examination.
4. During classroom discussions, the student must refrain from making too much noise, the use of electronic gadgets like cellphones, laptops,
tablets are not allowed and are encouraged to observe courtesy and cooperation, listen attentively and participate actively in all class activities.
5. Students are not allowed to stay earlier than 15 minutes and later than 15 minutes before and after their class schedule.
6. For unavailable circumstances such as sickness or death of an immediate family, a medical certificate authorized by a physician or an
excuse letter with photocopy of parents’ identification card should be passed on the day of return to school, hence, students who are absent
will not be given special long tests or experiments. However, major exams (Midterm and Finals) will be given only to those who were able to
present valid excuse slip signed by their parents, guardians, and/or physicians.
7. Always maintain the cleanliness and orderliness of the laboratory and observe proper handling of tools and equipment in the laboratory.
Prepared by:
PERALTA, PETER NOELV.
Instructor, Pulilan Extension
DE LEON, MARLYN S.
Instructor, Bustos Campus
BAYAN, ANNA VICTORIA T.
Instructor, Meneses Campus
FLORES, IANA CHRISTINE V.
Instructor, Main Campus
Evaluated by:
Program/Area Chair
Approved:
Dean
Declaration
I have read and understood the above syllabus in full and in participating in this course I agree to the above rules. I have a clear understanding of the policies and my
responsibilities, and I have discussed everything unclear to me with the instructor.
I will adhere to the academic integrity and policy and I will treat my fellow students and my teacher with due respect.
I understand that this syllabus can be modified or overruled by announcements of the instructor in class or on any social media site at any time
Chapter 1
Introduction to Basic Food Production
A. Grooming Habits
B. Hand Washing Procedure
C. Personal Health
D. Basic Kitchen Habits
E. Laboratory Conduct and Responsibilities
Time Duration: 8 hours
Introduction
As a food handler, understanding and adhering to adequate sanitation, kitchen etiquette, and laboratory conduct during food handling is essential,
since this way we can guarantee food safety, avoid outbreaks and instances of food-borne illnesses. Knowing the role we play in prevention is
crucial.
LEARNING OUTCOMES
LO 1. Observe and explain at all times the required cuisine etiquette and laboratory
conduct;
LO 2. Apply adequate laboratory hygiene and sanitation.
Pre-Test
A. True or False
Direction: Write T if the statement if correct and F if the information is incorrect. Write the correct answer on the space provided
before the number. (2 points each)
___ 1. Jewellery can hold microorganisms that can cause you to get ill.
Yes, I know the answer No, I am guessing
___ 2. Fake fingernails which fall into food and create a chemical hazard.
___ 3. Let food hot as soon as possible, and keep it hot at or below 140 ° F.
___ 4. A sharp knife is better than dull knives.
___ 5. Encourage staff to sprint in the kitchen.

___ 6. When using cutting instruments, keep away from the body.
___ 7. Get a light grip on the item to be lifted.
___ 8. Never overfilled a hot-food tub.
__ 9. See for sure the footing is stable when lifting.
___ 10. Get food cold as quickly as possible and keep it cold to 40°F or over.
Lesson Proper
A. GROOMING HABITS:
Microorganisms are the enemy of a food service worker. They are processed in a variety of forms into food by food handlers. Your best defense,
though, is to exercise healthy grooming habits.
Good Grooming
 Bathing with soap and water daily

 Clean hair daily
 Apply deodorant while operating
 Fingernails should be tidy, carefully cut, and reasonably short.
 Never wear artificial fingernails or nail polish when working.
 Fake fingernails will slip into food, causing a threat to the body. Cloud polish
may chip and contaminate food which poses a chemical hazard.
Clothes
 Clothing can also transmit bacteria into the food you treat
 The shoes should be ideal for the place of employment. Just make sure they
are convenient.
 Choose particular non-slip soles while choosing shoes. They'll help prevent
accidents.
 At work, you should never be wearing open-toed shoes.
Jewellery
 Jewellery can contain microorganisms that may lead anyone to become ill.
 Jewellery may become a physical threat to food.
 When cooking or serving meals, males and females should never wear
jewellery.
Hair
 Many microorganisms reside in human hair and can spread quickly through
food.
 More extended control of the hair falls.
 Overall, strong hair protection, like a hairnet, will hold the hair off food.
 It would even prevent you from scratching your hair when you're at work.
 Meat handlers should wear facial restrictions and beards.
Protective Clothing
 Wear an apron always, always make sure that your apron is clean.
 Remove it whenever you leave the working area.
 As a precautionary measure against cross-contamination, food handlers also
wear masks.
 Gloves serve like a shield between your hands and your food.
 Never use ripped or soiled gloves. Upon each different change of gloves
Change gloves during continuous use every four hours. Often remove gloves soon after some fresh food is preparing.
HAND WASHING PROCEDURE

1. With running water, wash your hands as hot as you can safely stand (at least 100F
{38C}).
2. Apply soap to build up a good lather.
3. Scrub the arms and hands vigorously for 10 to 15 seconds. Lather just above the
ankles, including the parts of arms uncovered. Clean between fingers and under
4. fingernails. Maybe a nail brush is useful.
5. Rinse under running water thoroughly.
6. Use a paper towel or warm-air hand dryer to dry hands. Use a paper
towel to turn the faucet off. When inside a bathroom, use a paper towel to open the door when
.
Food handlers should wash their hands in work before and after:
 Use a toilet.
 Handling (before and after) of raw meat, poultry, and fish
 You are touching your hair, face, or body.
 Sneezing, coughing, or tissue use.
 Gum or tobacco smoking, eating, drinking, or chewing.
 We are handling chemical which could affect food safety.
 We are taking the garbage out.
 When clearing tables or loading of dirty plates.
 Touching aprons or clothes.
 It is touching anything else that might contaminate hands, like unwashed equipment, work surfaces, or washcloths.
PERSONAL HEALTH
a. Illness. If you have disease symptoms that can transmit like fever, sneezing, coughing, vomiting, or diarrhea, you should not get to work sick.
b. Wounds. You may not feel sick if you have injuries that can be infected, or cut, burn, boil, or otherwise sore. The bacteria in the wound, though,
could quickly spread to the food you are handling. It is crucial, because of this, that you wash your hands thoroughly. Keep entirely covered by
cuts.
BASIC KITCHEN HABITS
1. Wear a proper outfit for cleaning and cooking. Tie the hair.
2. Keep personal belongings separate from the workplace.
3. Do not wear jewels.
4. Still have a hand towel after washing to dry hands.
5. Before use, clean all supplies and tools.
6. Wash raw foods thoroughly before cooking.
7. Wipe the dust from the containers until the canned goods open.
8. Using a special spoon or fork to taste your meals.
9. Immediately after use, wash the utensils and return them to their correct positions.
10. Clean the work area to prepare and cook.
Safety Precautions While Cooking
1. First of all, the kitchen surroundings have to be made safe for cooking.
2. There must be no metallic crockery inside the microwave, so if they get heated by mistake, they can spark a fire.
3. Do not congest the sockets. The rule of thumb is that you only have one plug per socket.
4. The handles of the saucepan must not stick out; otherwise, someone who walks nearby will tip off the pan along with its hot substance.
5. If the kitchen is fitted with a gas cooker, it needs to have adequate ventilation.
LABORATORY CONDUCT AND RESPONSIBILITIES
A. General rules
1. Observe protection protocols when using knives and other tools.
2. Keep clean around your workstation. Students should generally assist
laboratory housekeeping. Cleaning up your appliances and supplies is
your responsibility.
3. Be cooperative in sharing resources and minimal space.
4. Inform the teacher of any physical disabilities that could threaten you or
other students when you're performing in the lab.
5. Never sit in laboratory equipment or tools.
6. Return all the tools to the proper laboratory venue. Before it could be stored
any piece of tool or equipment should be washed and dried.
B. Personal Hygiene
1. Clean your hands with soap before cooking. Do not dry the towels from your hands-on tub. Towels made of paper are available. Don't wear
too much makeup or accessories.
2. Wash your hands with a handkerchief before touching food again.
3. Until entering the laboratory, wear a full chef uniform and do not remove it before you leave the laboratory.
4. Never cross your hair or face when dealing with food. Clean your hands after each touch.
5. Using a special spoon or fork to sample any food substance for application or seasoning checking. Each spoon or fork inserted in the mouth
must be clean before further sampling of the meal.
C. Recommended dress
Appropriate clothing for the food preparation laboratory includes the following items:
1. Clean Chef's jacket.

2. Black Chef's pants.
3. Clean navy-blue apron.
4. Hairnet and toque.
5. Black or white non-slip sole shoes.
6. White hand towel to clean kitchen utensils and appliances. Coded towels
meant for personal use.
7. Potholders
8. Clean rags.
9. Disposable hand gloves.
10. Disposable face mask.
SANITATION AND SAFETY
Healthy food is nutritious food. The food service manager must ensure that all the workers serve nutritious food to the public.
A. Sanitation rules.
1. Let food hot as soon as possible, and keep it hot at or over 140 ° F.
2. Let food cold as soon as possible, and keep it cool at or below 40 ° F.
3. Keep cover the food as much as possible; use clean utensils.
4. Exercising extreme caution for left-over use. Do not cook food too far ahead
of time.
5. Wash any vegetables and fruits.
6. Do not expose food to more than three hours of dangerous temperature level
(40 ° F to 140 ° F).
7. Do not refrigerate thawed beef, fish, or vegetables. Freezing and refreezing
causes cellular breakdown and increases susceptibility to decay.
8. Making sure there were no punctures on the cans.
9. Check for the freshness of all fish and shellfish when they are delivered or bought. Fish requires firm flesh, bright red gills, and clear eyes.
10. Cook well all pork.
11. Proper disposal of all waste.
12. If any food is in doubt, throw it away.
13. Often sanitize the area of work until food production starts. Use bleach and
water solution.
Kitchen Safety Precautions

 Slip and falls
One fourth in all kitchen injuries are slides and falls. Ways to stop those
accidents:
1. Clean slippery materials from stairs and grounds.
2. Use wooden duckboards or non- abrasive strips on hard-surfaced floors.
3. Use abrasive coatings in moist or greasy environments.
4. Immediately clean any drops of oils, food, or oil down.
5. Keep all items off the floor. Do not store items on the floor even for a short time.
6. Employees or food handlers should wear proper footwear.
7. Discourage employees from running, walking quickly, or engaging in
8. horseplay.
9. Provide stairs with handrails.
10. Provide ample illumination for both work areas and stairways.
11. Do not overload serving trays. Make sure the server can see over and around a tray while preparing.
12. Look at possible spots of problems, such as the floor around iced machines with deep fat fryers and salad preparation areas.
 Cuts and bruises

Cuts and bruises among foodservice employees are frequent issues. The
following steps can be taken to deter this:
1. Post regulations for post-service on all machinery. Include full compliance with the regulation.
2. Keep your knives sharp, and use the right knife for any task. Dull knife
3. Take more friction, which triggers more cuts than sharp ones.
4. Treat the knives correctly and disinfect them. Clean with the cutting edge away from you. Use a paper towel or cloth towel. Never wipe a
knife on your apron. When a knife or other item drops, stand back and let it reach the concrete. Only a trained juggler can capture an air -
borne knife without catching the edge or blade. Do not position knives or blades from water-filled sink appliances. Immediately wash these
objects, and put them away.
5. Use a cutting board surface for cutting. Hold the food sliced in a manner that avoids damage to your fingertips. Cut apart from the bottom of
an uneven object to make the surface flatter to allow you a firm grip while cutting.
6. Provide side towels to keep the staff's hands and utensils grease-free.
7. When using cutting tools, cut away from the body.
8. Utilizing tampers to transfer food into machines for chopping and grinding. Using guards at power-driven devices frequently.
9. Sweep up broken glasses or other sharp objects before washing or wiping the ground.
 Burns
A food service worker in any sort of kitchen, Burns poses a severe and persistent threat. The following steps are to protect yourself and
your coworkers.
1. Require employees to wear a chef's jacket.

2. Require potholders. Dry and readily available.
3. Position equipment correctly. Remember that all equipment is potentially
dangerous.
4. Keep handles of pots and pans turn in from the edge of the stove, so that they cannot be knock-off and spill their contents.
5. Never overfill a container with hot foods. Allow enough freeboard to
prevent slash and spillage.
6. Water causes hot grease to "pop." Items to be deeply fried must be thoroughly drained and free of an excess of water. Be particularly careful
with potatoes.
7. In case of a minor burn or scald, but the injured part under cold water or apply ice immediately to prevent blistering and relieve pain.
 Strains
Strains like burns are an almost constant hazard in the food industry. Like
burns, they are preventable if you use a little common sense:
1. When lifting, be sure your footing is secure.
2. Get a firm grip on the item to be lifted.
3. Lift with the bulky muscles of the legs so that the back does not strain. Bend knees and push while lifting.
4. Do not obstruct your vision by stacking items too high.
5. Arrange equipment correctly, so that weighty loads do not have to lift. Set per person weight limits, and require workers to ask for help when
these limits exceed.
Application
In the table below, write down the Sanitation rules and Safety Precautions that you need to be remembered and applied during the laboratory
activity.
Sanitation Rules Safety Precaution
1. 11.
2. 12.
3. 13.
4. 14.
5. 15.
6. 16.
7. 17.
8. 18.
9. 19.
10 20.
Learning Insights
Why do we need to know the Sanitation rules and safety precautions?
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
The most important I have learned in this lesson:
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
______________________________________________________________________________________________________
How will I use what I've learned in the future?
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
Does the lesson leave you with any questions?
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
______________________________________________________
POST-TEST
Name: _________________________________ Score: ______________
Course/Year/ Section: ___________________ Date: _______________
DIRECTIONS: Write the letter of the correct answer in the space provided before each number. (1pt. each)
_________1. A sharp knife is safer than dull knives.

a. true b. false c. maybe
_________2. Jewellery can carry microorganisms that could make you sick.
_________3. Get food cold as quickly as possible and keep it cold to 40°F or over.
_________4. Never over filled a container with hot foods.
_________5. Fake fingernails can fall off into food, creating a chemical hazard.
_________6. Encourage employees from running in the kitchen.
_________7. Get a light grip on the item to be lifted.
_________8. Cutaway from the body when using cutting tools.
_________9. When lifting, be sure your footing is secure.
_________10. Get food hot as quickly as possible, and keep it hot to 140°F or below.
__________________________________________________________________________________________
B.
Learning Insights
The most important I have learned
in this lesson:
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
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Chapter 2
KITCHEN AND ITS FUNCTIONS
A. The Kitchen
B. Basic Kitchen Architecture
C. Kitchen Tools and Equipment
Introduction
Any cook should be familiar with the architecture of the kitchen, right cooking utensils, appliances, and equipment. The cooking job needs special
tools, machines, utensils, and kitchen configuration for proper and sufficient food preparation. Those were designed to perform a particular position
in the kitchen.
Learning Outcomes
LO 1. Define the kitchen and kitchen architecture,

LO 2. Identify the four main activity cores,
LO 3. Familiarize oneself to different Kitchen Architecture,
LO 4. Utilize kitchen tools and equipment.
PRE-TEST
DIRECTIONS: Write the answer in the space provided before each number. (1pt. each)
___ 1. It is originally called the “Pullman Kitchen”.

a. Galley kitchen b. Island kitchen c. Single wall kitchen
___ 2. A kitchen layout that adds additional works surface to a kitchen.

___ 3. It is a kitchen tool purposely used to lift and turn food items like pancakes, burger, patties, crepes and more on a hot surface to cook
evenly.
a. spatula b. tong c. turner
___ 4. It is a kitchen tool that has thick, perforated bowl used for draining or straining large food items of size, amount, and temperature.
a. chinos or China cap b. colander c. food
___ 5. These are measuring tools that resemble like cups with long handles and come in a set. It comes in ¼ cup, 1/3 cup, ½ cup, and 1 cup
measures.
a. dry measuring cups b. liquid measuring cups c. measuring spoons

___ 6. It is cookware with similarity to that of the stockpot but much smaller in stature suitable for smaller quantities of food items cooked in liquid.
a. double boiler b. sauce pan c. sauce pot
___ 7. It is bakeware that is flat and rectangular but with 1 inch deep and close sides.
a. baking sheet b. cake pans c. cookie sheet
___ 8. It is bakeware that comes in different shapes and sizes used to hold quiches.
a. pie pan b. spring form pan c. tart pan
__ 9. It is large equipment that has a built-in fan that distributes the heated air evenly inside the container, thermostat, and timer during cooking.
a. convection oven b. electric range c. gas range
___ 10. It is small equipment that has interchangeable blades that conveniently processed food items in a different form.
a. blender b. electric mixer c. Food Processor
__ 11. A kitchen tool that has a cone-shaped head and used to support pouring of liquid from a large container into a smaller container
a. funnel b. chinois c. graduated measuring cup
___ 12. It is the storage centre of the kitchen and used for storing food.
a. Refrigerator b. sink c. range
___ 13. A kitchen tool that holds food items with its two arms hinged together.
a. Tong b. chinois c. rolling pin
__ 14. Kitchen tools traditionally made of woods used to flatten the dough
a. Spatula b. Rolling pin c. chopping board
___ 15. This term refers to the heart of a food establishment.
a. Comfort room b. dining area c. kitchen
LESSON PROPER
A.THE KITCHEN
The kitchen is the heart of a food establishment. Preparation of food is undertaken mostly in the kitchen. Kitchen is a food processing
workspace where cooks and chefs work with their minds and competences. The raw materials prepared for cooking (wash, peel, chop, etc.). The
food quality and the level of service depending on the functionality of the kitchen configuration. A well-planned kitchen leads to low payroll, quick
production, happier workers in the kitchen and pleased guests.
Preferably, kitchens should design according to the menu that enables adequate range, positioning, capability assessment and configura -
tion of the facilities. The primary decision concerns the selection of gas. There are several choices to pick from biomass, natural gas, propane gas,
electric, steam and heating oil. The choice of fuel depends on where they are based. Equipment should choose accordingly if electricity and gas
are available. If one or the other fuel is inaccessible (Berberoglu, 2012), this will encourage development.
The three prime considerations that dictate kitchen design are (Youssef, 2011; White, 2005):
 Service Requirement
 Space Available
 Budget
Any configuration of the kitchen should integrate good workflow patterns and ergonomic strategies for construction constraints (Youssef,
2011: White, 2005). According to Berberoglu (2012), the first phase in kitchen planning is a flow chart which removes both service and production
bottlenecks. He added that the following conditions should consider during the planning process : ( 1) departmentalization to accomplish labor divi -
sion; (2) smooth flow of traffic; (3) improved efficiency; and (4) appropriate health status. The following points become relevant after these are set-
tle: (1) illumination, (2) ventilation, (3) sprinkler system, (4) floor covering and (5) shielding to the wall. Ideally, there should be areas of reception,
storing, transportation, preparing and cooking on the same floor as the kitchen.
The four major activity centers in each kitchen (Petinilla, 2012; Pro Builders Design and Development, Inc., 2011; Cole Hardware, 2012) are:
The cleanup core around the sink should have at least 18 "to 30" on one side, and 48 "to 54" on the other side, to provide ample space to stack
plates, pans and utensils. Often schedule between the sink and the closest corner, measured from the counter's front for at least 12."
The cooking core across the range includes a minimum of 12 inches on one side of the wall and a minimum of 15 inches to 24 inches on the
other, with a minimum of 12 inches at the closest corner. On the right side, microwaves and built-in ovens can have at least 15 "to 18" counter
space (assuming the door hinged to the left).
The refrigerator storage center requires 15 "to 18" on the refrigerator handle side, to set up food.
The core for mixing/preparation should be useful for pots, bowls, and utensils and should consist of free counter space of at least 42 "to 84."
If space permits, some versions also have a service center-another free counter area for placing bowls and pans from 36 "to 84" (Bradley's Home
Guide, 2011)
The efficient use of the kitchen room and equipment accomplish when the cooking area, sink, and refrigerator are reasonably similar to each other,
interspersed with ample working surface and storage cabinets.
Work Triangle
The kitchen architecture base on the idea of a region is called the working triangle (Kight Home Core, 2011). The triangle of work is composed of
imaginary lines linking the refrigerator, the range, and the drain. The three legs of the Job Triangle can equal between 23 'and 26' for optimal ease
and productivity (Carey and Carey, 2012). Locating the three major centers of operation in a compact triangle of work is essential for achieving a
workable kitchen. Are recommended the following distances (Corbitt Sears, 2012).
Sink to Refrigerator 4 ft. to 7 ft.

Range to Refrigerator 4 ft. to 12 ft.
Sink to Range 4 ft. to 6 ft.
Total Triangle Perimeter 12 ft. to 22 ft.
B. Basic Kitchen Architecture
1.) The Horseshoe or U-shaped Kitchen
The kitchen is U-shaped and has three columns. It offers continuous countertops and adequate storage on three sides which surround the cook.
Three primary benefits are: 1.) Traffic prohibits from entering the simple job triangle, 2.) there is a constant counter; 3.) Appliance lengths are
small. Image Source Clark, 2012 in U-shaped kitchen style (photos by Andrew Kline and illustrations by Mario Ferru, 2003).
2.) L-style kitchen
It solves the corner space maximization problem. It consists of countertops perpendicular to two adjacent walls, which form an L. The L's "legs"
can be as long as once, but holding them within 12 to 15 ft. would allow room to use effectively. This arrangement can combine with a seating area
and several work areas (Hamshire, 2012). For food storage, the corner counter room is challenging to access and is readily used to store mixers,
toaster ovens, and other small appliances. Notice a double sink can mount with the additional counter space. L-shaped kitchen arrangement Photo
Source; Clark, 2012 (Andrew Kline images, and Mario Ferru sketches, 2003).
3.) The Kitchen on Island
The Kitchen on Island provides a refrigerator with an extra work area. It offers a spot to eat with equipment, cook food with a refrigerator, and store
wine-cooler drinks (Hamshire, 2012). Typically it's a modified U-shaped or L-shaped activity center configuration. The Island kitchen is an ideal
choice as a preparation or mixing area. Adding chopping-block-top and utensil-hanging-rack makes Kitchen Island architecture appealing. Island
kitchen arrangement, Photo Source; Clark, 2012 (Andrew Kline images, and Mario Ferru sketches, 2003).
4.) The Kitchen Corridor or Galley

Often known as a walk-through kitchen, the Corridor kitchen is distinguished by two opposing walls or with two parallel countertops with a walkway
between them (Hamshire, 2012). At parallel walls, the workstations face each other.
Image Source: Galley kitchen layout; Clark, 2012 (Andrew Kline photos and Mario Ferru sketches 2003).
5.) The G-shaped kitchen or Peninsula
The Peninsula is a connected island which transforms an L-shaped layout into a Horseshoe kitchen or turns a Horseshoe into a G-shaped design
(Hamshire, 2012). It has the same amount of counter space and storage options on three sides that surround the chef. The contrast with this de -
sign of the kitchen floor though is the peninsula or partial fourth wall. The models of the peninsula encourage sociability and also attach the work -
room to nearby dining or family room.
Peninsula kitchen layout Photo Source; Clark, 2012 (Andrew Kline images, and Mario Ferru sketches, 2003).
6.) Kitchen with one-wall configuration or single-wall configuration

The one-wall layout is not perfect; it results in a lot of walking and must be needed; otherwise, it is difficult to find a better alternative. It was origi -
nally known as "Pullman Kitchen." It is usually found in a loft or studio room since it is room-saving. (2012 in Hamshire). Image Source: One-wall
kitchen layout; Clark, 2012 (Andrew Kline photos and Mario Ferru sketches 2003).
C.KITCHEN TOOLS AND EQUIPMENT
I. Handheld devices used for cooking, serving, and handling food in a food service activity are known as hand-held instruments. The
more you practice using hand tools, the easier and more quickly you'll be using them.
I. Hand tools Function/s
1. Vegetable peeler A kitchen utensil intended to peel away or

rasp the vegetables' outer layer. It is also ideal for
producing delicate garnishes such as carrot curls
and chocolate curls.
It makes quick removal of apple cores. Its

2. Apple Corer use for fruit & vegetable carving & decoration as
well as garnishing work. Force the corner through
the fruit center so the core can come out as one
long, circular section. On such fruits as apples
and pears, miniature corers may use while large
ones use on such fruits as pineapples and grape-
fruits.
3. Tomato Corer
A tomato corer is used to help with the sim-

ple separation of tomato stems and cores. It is
also helpful in extracting marks on tomatoes, ap-
ple seeds, and eyes on potatoes.
4. Kitchen Shears
It is used to deal with a variety of cutting

tasks, such as twine snipping string and butcher,
trimming vegetable leaves, chopping pork,
chicken, pastry, and taffy separation.
5. Chopping Board
It is a wooden board where you can cut

meats or vegetables. It also consists of rubber or
related materials. It should have a smooth, deep
scratch-free base, nicks, gouges, or marks.
6. Cheese Slicer
They are used for cutting slices from hard

or semi-hard cheeses.
7. Butter Slicer
The surfaces of a butter cutter produce

garnishes which range from curls to grooves to
balls of marble scale. Make sure the butter is
fresh, and the knife has been warmed up in hot
water for clean garnishes.
8. Egg Slicer
Egg slicer operates by inserting a sliced,

hard-cooked egg in the slider's hollow. Push
down the knife and the wires would either break
the egg or break it into wedges.
9. Pizza Cutter
Use for breaking pizza baked into bits to eat.

Also, it can be used for cutting pies and quiches.
It is used for scraping tiny strips from the
exterior surface of citrus peels, giving tactile ap-
peal and taste to foods. It can be used for apply-
ing shavings to salads on vegetables such as car-
rots and radishes too. It works well on fresh,
healthy vegetables and fruits.
10. Zester
11. Melon Baller
It is used to scoop out all those foods such

as cheese, sugar, and melons from smooth balls.
12. Wire Whip/ Wire Whisk
Balloon whisks have a blunt end and are

soft and bouncy. They're perfect for beating light
batters or egg whites. Rigid whiskers are kept
longer with thicker, heavier wires. Rigid whisks
can batter and tackle thick sauces.
13. Solid, Perforated and Slotted spoon
Solid, Perforated and Slotted Spoons are

for scooping, skimming, mixing, and serving. Per-
forated slotted spoons are used to take and draw
foods out of the liquid the food is cooked from.
A ladle is used for the portioning of liquids
like sauces and soups. The long handle helps
you to hit the bottom of a pot or saucepan. The
capacitance is labelled on the handle, varying
from 1-16 oz.
14. Ladle
15. Turner
Turner lifts and turns flat foods like pan-

cakes on a griddle or cookies on a tray.
16. Rubber, Straight, Offset Spatula A rubber spatula has a long handle with a
broad, flexible rubber or plastic tip. It is used in-
side bowls and pans to scrape food. Folding in
whipped cream or egg whites is often used. A
plain spatula or palette knife has a rounded end
with a long, flexible tip. Useful to scrap bowls and
spread icings on cakes. An offset spatula, or
turner, has a wide stainless blade bent to keep
the user's hand away from hot surfaces. It's used
for lifting and flipping foods like pancakes so that
they can cook on both sides.
17. Chef’s Fork
The fork of the cook, also known as the

braising fork, lifts and turns big cuts of meats and
other products. It is often used for carrying large
food when they are being carved.
The skimmer has a flat, perforated surface to

draw food out of stocks and soups. It also serves
to skim impurities from the liquid tops.
18. Skimmer
19. Tongs
Tongs are spring-action or scissor-type tool

used to gather objects like foods, fruits, or ice
cubes.
Every side of a meat tenderizer has various-

size tooth-like dots made of aluminum or steel.
Those points tend to break meat and bruise the
fibers.
20. Meat mallet/ Meat tenderizer

21. Strainer
Strainers are made of perforated mesh and

have a cup-shaped frame. The holes vary from
coarse to extra-fine. After cooking, strainers can
be used for draining noodles, vegetables, and
stocks.
22. Chinois
A Chinois (sheen-WAH) or China Cap is a cone-

shaped
metal strainer which is used for straining sauce
and storage.
A pestle or around, you might use a bat-like
a tool to press very soft food through a China
cap.
A colander is a large, perforated bowl which

makes it easy to drain water from cooked food. It
is also useful for rinsing foodstuffs before frying.
23. Colander
It is a jar similar to that used for pureeing
and straining rice.

Use this method to position grain in the
processor,
and turn the handle to drive grain through the
plate.
Disks available with different
24. Food mill degrees of coarseness or finesse.
The most common form is the quadrangular
grater. -- side has holes of varying sizes to decide
the size of the grated food bits, from slices to
shreds to crumbs.
25. Box Grater
It is about pouring liquid from a large container
into a smaller container, such as a pot into a

glass, by using a funnel. Funnels show up with a
26. Funnel range of textures and shapes.
27. Pie divider
Pie dividers are circular instruments with

six holes, each with the size of a pie slice. Click
the tool over the pie splits, or mark the platter in
the number of cuts specified.
28. Pastry bag and tips

Pastry bags are packed with icing to deco-
rate and arrange hand-squeezed pastry, or other
sweet snacks. They can be made from plastic-
lined nylon, cotton, or disposable paper. Pastry
tips go into the pastry bags and guide the flow of
food as it is pulled out of the containers. Pastry
tips are available as a star, in different shapes
and sizes.
29. Pastry Brush
It is used before, during, or just after bak-

ing, to
Brush, beat egg, butter, or some other liquid onto
bread.
30. Rolling Pin
A rolling pin, such as pie crusts, cookies,
and biscuits, is used to stretch and roll dough.
Many rolling pins are made of hardwood, but
marble may be used since the dough is less likely
to be picked. There are also rolling pins with
grooves that add patterns or fancy designs to the
dough. French rolling pins have no handles on
them.
31. Bench Scraper
This rectangular hand-held instrument fea-

tures a stainless-steel blade and a robust handle.
You will use the bench scraper to scrape the sur-
faces and break the dough into fair parts.
32. Food Molds
Food molder could turn foods like gelatin, cus-

tard, and pudding into eye-catching shape. Food
in liquid forms is poured into the mold and al-
lowed to set. The food is removed by inverting a
plate over the mold and turning the plate and
mold over. The mold is then gently lifted away.
Vegetable brushes are useful for cleaning
the dirt off vegetables with their short, tough bris-
tles.
33. Vegetable Brush
II. Measuring Tools. Precise volume measures are essential to the effectiveness of recipes for quantities. Measuring the ingredients accurately also
helps in monitoring portion size and cost. You will take the guesswork out of the calculations using instruments designed to weigh the food accu-
rately.
II. Measuring Tools Function/s
1. Portion Scale
It is a type of spring scale used to calculate the weight or portion of a

food ingredient. It also can be reset to zero, so that actual ingredients
can be measured.
2. Electronic Scale
An electronic or digital scale, when put on their tray, weighs an item. The
weight is shown as numbers rather than by a needle on a digital readout.
This read is more precise than a scale of portions.
3. Liquid measuring cup

Transparent cups, with side-marked dimensions. Usually, they are
marked in fluid ounces, as well as cup and millilitre fractions. A spout
helps to pour. Standard sizes are 1 and 2 cups.

4. Dry Measuring cup
1
Comes in a set of several sizes, usually ¼ cup, /3 cup, ½ cup, and 1
cup.
5. Measuring spoons Measuring spoon is available in sets and usually include measurements
of ¼, ½, one tsp., and 1 tbsp for volumes. Stainless is recommended be-
cause it is less likely to warp or change shape.
III. Cookware plays a significant part in the professional kitchen. In every well-equipped kitchen, cooking utensils include pots, pans, and baking
dishes. Can be made from stainless steel, aluminum, copper, cast iron, or ceramics
III. Cookware Function/s
It has a straight side and taller than it’s wide. It is also

used to cook large quantities of liquid on the stove,
such as stock or soup. Other stockpots have a spigot
at the bottom so liquid can be drained off without lifting
the pot.
1. Stockpots
2. Sauce pots
In shape, the saucepot is similar to a stockpot,

but not as deep.
3. Saucepan The handle is long, and it has straight sides.
Saucepans are primarily used for heating and cooking
food in liquid, and come in many sizes to accommodate
a variety of needs.
4. Saute pan
Sauté pans have a lid and straight sides. The
added height on the sides allows more liquid to cook or
hold moisture in the platter. This kind of pan is perfect
for braising, deep-frying, sautéing, searing, or even
creating small amounts of sauces.
5. Wok
A wok is useful for fast range-top cooking. The

height of the wok and its sloping sides are well suited
to flipping ingredients, a necessary phase in stir-frying.
It could be pushed to the side of the pan until the food
has been cooked, leaving the hot core open for new in-
gredients.
6. Skillet
The skillets are also called frying pans. Skillets

are usually used with flared sides and no lid for quick
cooking of foods over high heat. The sloping sides
make flipping, turning, and removing foods from the
pan easy for the cooks. Fully suited to most home
cooks' basic needs.
7. Hotel pans
Cooked foods in a steam table are held in a hotel pan.

Hotel pans are often used to store refrigerated food
and hold casseroles during baking. They come in many
different sizes.
8. Roasting pan
Various types of meat and poultry are roasted using a
roasting pan. A lift-out rack that fits into the bottom of
the pan allows the food to remove fat and juices.
IV.Bakeware. It is also known as oven-ware. Bakeware is composed of baking pans in varying shapes, sizes, and materials. -- of these features af -
fects the texture and appearance of the end product
.
IV.Bakeware Function/s
1. Cookie Sheet
A Flat sheet, rectangular pan with two or three open

sides. They can be used to bake biscuits and cookies.
2. Baking Sheet
Similar to a cookie sheet, but four sides are about 1 inch

deep. They were used for sheet cakes, chicken pieces, and
fish.
3. Cake pans
Round or square and 8 to 10 inches in diameter. Novelty

shapes range from horseshoe to cartoon characters.
4. Stainless steel mixing bowls
It is a bowl used for mixing, combining, and whipping of ingre-

dients.
5. Springform pan
It is a two-piece pan. Its side can be removed, and its bottom

can come out also. Its base is round with interlocking band; it
usually is two to three inches high, that forms the sides, open-
ing and closing with the flick of a latch. The pan pieces are as -
sembled for baking, and then, once the contents have cooked
and cooled, the band is opened and removed. Because cake
remains on the pan's base, the springform is perfect both for
delicate confections, and for the flourless chocolate cake, and
creamy cheesecake.
6. Pie pan
Traditional pies are baked in pie pans. Deep pie pans

are slightly wider to accommodate deep-dish fruit and meat
pies.
7. Loaf pan
A loaf pan, also known as a bread pan, is used for bak -

ing loaf-shaped foods, such as pound cake, loaf bread, and
some bread.
8. Tart pan
A tart pan is used for baking items with delicate crusts,

such as tarts and quiches. The size ranges from 4.5 to 12.5
inches in diameter, and from 0.75 to 1.25 inches in height. It
has either fluted or smooth sides.
9. Tube pan
It is round/circular cake pan having a hollow cone-

shaped centerpiece; used for baking or molding ring-shaped
cakes. It has a removable bottom.
10. Muffin pan
It is a pan containing a series of cuplike/cup-shaped

forms. Different kinds of muffins and cupcakes can be baked
in muffin pans. Pans come in various sizes that yield from
miniature to giant muffins.
V.Large equipment is a large device powered by electricity or gas.
V. Large Equipment Function/s
It is a cooking stove that uses household gas as

fuel. The heating units in a gas range are called “burn-
ers”. Burners heat with a visible, easily regulated
flame that is quickly raised or lowered. In newer
ranges, gas flows through and is ignited by an elec-
tronic spark when a burner is turned on. Older models
have pilot lights, small flames that burn continuously.
When the burner is turned on, the pilot light ignites the
gas.
1. Gas range
The heating units in electric ranges are called
“elements''. Because elements retain heat longer than
gas burners, many ranges have a warning indicator
that stays on until the cook-top is safely cooked. There
are two basic cook-tops available in electric ranges:
1) Exposed metal coil elements – elements turned red
when the heating unit is on. These spiral-shaped coils
vary in size to fit small and large cookware. 2) Glass-
2. Electric range ceramic smooth-top – that covers “ribbon” heating ele-
ments, making cleanup easier.
3. Convection oven
It is a gas, electric, or microwave oven equipped

with a fan that circulates heated air to equalize temper-
atures throughout the oven, thereby decreasing the
normal cooking time. The result is faster and more,
even cooking and browning.
4. Microwave oven
It is an electrically operated oven using high-fre-

quency electromagnetic waves that penetrate food,
causing its molecules to vibrate and generating heat
within the food to cook it in a very short time.
5. Refrigerator- Freezer
It creates cold storage by means of a chemical
blend called a “refrigerant”. The refrigerant circulates
in the refrigerator walls, compressing into a liquid and
expanding into a gas. As it expands, it absorbs heat,
which escapes through coils outside the unit.
6. Dishwasher
It is a machine for washing dishes, kitchen uten-

sils, etc., automatically. The standard, built-in model
fits under the countertop and attaches to a hot water
line, drain, and standard outlet.
VI.Small Equipment. Some kitchen jobs are easier with the right small equipment, a small electric household device that performs a simple task.
These machines can save time over doing tasks by hand. They save money and energy when substituted for larger equipment.
VI. Small Equipment Function/s
It is an electric culinary grinding and mixing appliance, con-

sisting of a container with propeller-like blades at the bottom that
is whirled by a high-speed motor to purée, chop, or mix foods.
Various speeds are used for different food preparation tasks.
1. Blender
2. Food Processor An electric appliance with interchangeable blades within a

closed container into which food is inserted for slicing, shredding,
mincing, chopping, puréeing, or otherwise processing at high
speeds. Performs tasks similar to a blender but is more powerful
and versatile.
3. Electric mixer A food mixer powered by an electric motor. Blends, beats,

and whips ingredients. Hand-held models are convenient for
small jobs. Stand mixers are heavy-duty models that can handle
kneading bread and pasta doughs.
4. Toaster
An instrument or appliance for toasting bread, muffins, etc.

Browns bread and pastries on both sides at the same time. Two
and four-slice models are available.
5. Oven Toaster
Mostly heats or bakes small amounts of food. Some can

broil.
6. Electric Skillet Fries, roasts, steams and bakes. The skillet has thermo-
static temperature control.
7. Slow cooker An electric cooking pot with a tight-fitting lid for cooking meats,
casseroles, etc., for several hours at relatively low temperatures,
usually around 200° F (93.3° C). The deep pot has a heating ele-
ment in the base and conveniently cooks one-dish meals.
8. Rice cooker Cooks large amounts of rice and steams vegetables
9. Electric broiler/griller Grills food indoors and is portable and electric.

Application
In the table below, list down the kitchen utensils and equipment you can find in your home. Identify those uses or functions of it.
KITCHEN UTENSILS AND EQUIPMENT USES OR FUNCTIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12,
13.
14.
15.
Learning Insights
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____1. It is small equipment that has interchangeable blades that conveniently processed food items in a different form.
a. blender b. Food Processor c. electric mixer
____2. This is bakeware that is flat and rectangular but with 1 inch deep and close sides.
a. cake pans b. baking sheet c. cookie sheet
____3. The storage center is used for storing food.
a. sink b. Refrigerator c. range
____4. This term refers to the heart of a food establishment.
a. kitchen b. Comfort room c. dining area
____5. These are measuring tools that resemble like cups with long handles and come in a set. It comes in ¼ cup, 1/3 cup, ½ cup, and 1 cup
measures.
a. liquid measuring cups b. dry measuring cups c. measuring spoons
____6. It is originally called the “Pullman Kitchen”.
____7. Kitchen tools traditionally made of woods used to flatten the dough
a. Spatula b. chopping board c. Rolling pin
____8. It is a kitchen tool purposely used to lift and turn food items like pancakes, burger, patties, crepes and more on a hot surface to cook
evenly.
a. tong b. spatula c. turner
____9. A kitchen tool that holds food items with its two arms hinged together.
a. tong b. chinois c. rolling pin
____10. A kitchen layout that adds additional works surface to a kitchen.

____11. Kitchen tool that has a cone-shaped head and used to support pouring of liquid from a large container into a smaller container
a. Chinois b. funnel c. graduated measuring cup
____12. It is a kitchen tool that has thick, perforated bowl used for draining or straining large food items of size, amount, and temperature.
a. chinos or China cap b. colander c. food mill
____13. It is large equipment that has a built-in fan that distributes the heated air evenly inside the container, thermostat, and timer during cooking.
a. electric range b. gas range c. convection oven
____14. It is cookware with similarity to that of the stockpot but much smaller in stature suitable for smaller quantities of food items cooked in
liquid.
a. double boiler b. sauce pan c. sauce pot
____15. It is bakeware that comes in different shapes and sizes used to hold quiches.
a. pie pan b. spring form pan c. tart pan
Chapter 3
Kitchen and Its Function
Structure of a Knife
A. The Knife
B. Caring for Kitchen Knives
C. Basic Knife Skills
D. Classic Knife Cuts
Introduction
A kitchen knife is intended to use in food preparation. It is one of the essential tools in the kitchen, and regardless of whether you are a chef or a
home cook, you should have good quality and well-maintained knives. A sharp, good quality knife is much safer to work with and yields far better
results than low quality, blunt knives will.
Learning Outcomes
LO 1. Enumerate the different parts of the knife.

LO 2. Care properly for knives.
LO 3. Apply basic cuts on foods.
LO 4. Familiarize with the safe ways of using knives.
PRE_TEST
Direction: Write the letter of the correct answer in the space provided before each number. (1pt. each)
___ 1. It is part of the blade of a knife that is used for detailed or delicate cutting.
a. heel b. point c. tip
___ 2. This knife is the perfect friend of any cook.

a. Cleaver knife b. boning knife c. chef’s knife
___ 3. It is part of the handle of a knife that the metal pins are used to join the scale to the tang to form the handle.
a. butt b. rivet c. scale
___ 4. It is a long metal rod with a handle that is intended for sharpening the edge of a knife.
a. sharpening steel b. sharpening stone c. both a and b
___ 5. It is a knife that is mostly used for peeling fruits and veggies.
a. paring knife b. serrated knife c. carving knife

___ 6. It provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
a. edge b. bolster c. spine
___ 7. This type of kitchen knife comes in groovy edges that replicate the saw.
___ 8. It is the top of the knife blade, opposite the knife edge.
a. edge b. bolster c. spine
__ 9. Julienne of potato is sometimes referred to:

a. paysanne b. alumette c. brunoise
___ 10. It is tiny but less fussy cut of vegetable, with no specific dimensions except that it should be quite small.
a. mince b. paysanne c. chiffonade
___ 11. It is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats.
___ 12. This is the best type of kitchen knife when it comes to cutting through meat and bones.
___ 13. The primary use of this kind of kitchen knife is to cut mean and separate meat from the bones.
__ 14. It is the part of a knife where the edge and spine come together.
a. heel b. point c. tip
___ 15. It is a fine slice or shred of leafy vegetables or herbs.
a. mince b. paysanne c. chiffonade
Lesson Proper
A. KNIFE.
It is a utensil that has a handle and a blade that may or may not be sharp-edged. Available in different types and sizes, a knife is used for cutting,
chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.
Parts of a knife
Handle, and bladé are the two main parts of a knife. Each of these two parts can also be subdivided into its features.
Blade
Point – Part of the knife where the spine and edge come together. The point is used for piercing often.
Tip – The forward part of the knife and includes the knifepoint is the tip. It is used delicate cutting or detailed.
Edge – The cutting part of the knife’s blade. Edge extends to the heel of the knife from the point.
Heel - Rear part of the edge is the heel, opposite the point of the knife.
Spine - The top of the knife blade is the spine, opposite the knife edge.
Bolster - Band that joins the blade of the knife to its handle is the bolster. It provides balance for the knife and also helps to protect the hand from
getting in the way of the knife edge.
Handle
Tang - Part of the blade that extends into the handle of the knife is a tang. Its handle attached with in the blade.
Scales – Part of the knife that creates the handle is the scale. It is often synthetic or wood type. Scales are attached to the tang with rivets.
Rivets – Rivets are metal pins used to join the scales to the tang to form the handle.
Butt – End part of the handle of the knife.
Types of Knives
Specific Use of Kitchen Knives and its different types:
1.) Cleaver: This is the best type of kitchen knife when it comes to cutting through meat and bones. This knife can have straight or curved edges
and resembles the Chinese chef knife.
2.) Serrated Knife Also known as a bread knife, this type of kitchen knife comes in groovy edges that replicate the saw. They are generally used
for cutting bread and other delicate food materials. Delicate fruits like tomatoes can also be cut easily using a serrated knife.
3.) Boning Knife: The major use of a boning kitchen knife is to cut mean and separate meat from the bones. This knife is typically five to six
inches in length and can either be straight or curved.
4.) Chef’s Knife: This type of kitchen knife comes with a triangular blade which maybe around eight to nine inches in length. There are many dif -
ferent variations to the chef kitchen knife, the most popular ones being the French, Chinese, Japanese and German-style kitchen knives.
Typically used for chopping, mincing and slicing, the knife is the perfect friend of any cook, be it a professional chef or a house cook. As it has a tri -
angular blade, the chef knife can be used to chop with easy using a rocking motion. The chef kitchen knife is, by far the most widely used in the
kitchen around the world.
5.) Carving knife
A carving knife is a large knife (between 20 and 38 cm (8 and 15 inches)) used for slicing thin cuts of meat like pork, roasts, hams and other large
cooked meats. A carving knife is much lighter than the knife of a chef (Specifically at the spine), allowing the carving of thinner and more accurate
slices. Generally, they are shorter and wider than slicing knives.
6.) Paring Knife: the paring knife is relatively smaller in size can come with a blade of around three to four inches in length. The paring knife is
mostly used for peeling fruits and veggies. They can also be used to trim meats and carry out other cutting that does not require
General Kitchen Knife Safety and Etiquette
 Wash, sanitize and dry hands.
 Stand comfortably on working tables.
 Use a clean wooden cutting board. It is the only proper surface to cut food items and not on metal, glass, marble, rubber, or plastic.
 Ensure the stability of the cutting board on the surfaces of the working table. Place a clean damp towel at the bottom of the cutting
board to keep it steady.

 Sharpen, wash, and dry up the kitchen knives before using.
 Hold a kitchen knife comfortably with the dominant hand.
 Keep the sharp blades in constant contact on the cutting board. Firmly hold food items on the cutting board while cutting.
 Cut gently, carefully, and with complete concentration.
 Wash kitchen knife immediately after use. It is washed separately from other dishes. Wipe it dry.
 Place the kitchen knife back to its proper storage. Never leave a kitchen knife anywhere else.
 Carry the kitchen knife by firmly holding its handle. Keep the kitchen knife close on the side of the body. The kitchen knife is pointing
downwards.
 Do not catch a falling kitchen knife. Let it fall on the ground.
 Ask permission in borrowing kitchen knife and return it punctually.
 Never attempt to grab the kitchen knife when someone else holding it.
 Lay the kitchen knife down on the surface of a table nearby and let the other person take the kitchen knife. Never hand over the kitchen
knife directly to another person.
 Never use kitchen knife in opening cans or cutting objects other than foods.
B. Caring for Kitchen Knives
Sharpening Knives
According to McGovern (2011) having a sharp knife ensures to have an even cut because dull knives can become dangerous once applied extra
pressure while pressing down on the knife, the additional pressure leads to less control.
Sharpening steel is a long metal rod with a handle that is intended for sharpening the edge of a knife. It is also known as truing steel, honing
steel, sharpening stick, sharpening rod, butcher’s steel and chef’s steel.
Sharpening stone is a bar of stone with the coarse surface on one side and a fine surface on the other side used in sharpening the cutting edge
of a knife and is classified as a water stone. There are three types of sharpening stones: (1) water stones; (2) oil stones; (3) diamond stones.
Ways to Sharpen a Kitchen Knife are:
1. Using a wet stone/sharpening stone (a stone for grinding the cutting edge of a knife).
2. Using a handled sharpener or a chef’s steel (a long steel rod for raising the edges of a knife).
3. Using an electric sharpener.
Hand-Held Knife Sharpener
The sharpener kitchen knife makes knives sharper by straightening the edge out. Hold the knife in dominant hand to use a knife, and the steel, on
the other hand, pressing the sharp tip into a solid waist-high surface. Hold the base of the knife at 20-degree angle at the top of the steel. Draw the
knife slowly down the length of the steel, draw the knife back so that the whole blade moves against the steel, from base to tip, as if slicing off the
steel pieces. On the other side, repeat. Conduct it 5 or 6 times.
C. Basic Skills using Knife
Basic knife skills are an essential component of the repertoire of every chef-whether you plan to earn a living in the kitchen, or just please yourself,
your friends and family. Learning to correctly wield a knife will speed up the preparing time, and food items designed in standardized shapes and
sizes will help ensure even cooking in a meal. Moreover, the mastering of certain classic knife cuts and technique will significantly enhance the
look of your food, garnishes and plate presentations.
Fulcrum Placement and Knife Grips

The right way to hold a chef's knife is to grasp the blade firmly between your thumb pad and your index finger's knuckle just in front of the bolster,
curling the remaining fingers around the bottom of the handle. If you handle your knife correctly, at the base of your index finger, near the palm,
you eventually develop an excellent callous. Avoid the habit of running your index finger along the spine of the knife, because this practice results
in a lack of control of the angle to which you're working.
Correct grip for a chef’s knife (front view)
(Rear)
When cutting food with your chef's knife, there are two different methods to select from. That is to use the wrist as the stroke's fulcrum, Moving the
tip in an arc up and down:
(Sample Method of Wrist-fulcrum)
The other method is to place your knife's tip on the cutting surface and move the knife's rear up and down. It is the method I prefer since it allows
for a smoother movement range and more controlled.
Tip-fulcrum
It's essential to be mindful of the position of your "guide" hand, no matter what approach you follow. Still keep your thumb tucked securely behind
your guide's gently curled fingers. This can avoid numerous cuts, and will make it easy to use your knuckles to direct the knife's edge to the correct
position for the next cut:
The correct position for guiding hand
D. Classic Knife Cuts (Excerpted from Culinary Insiders, Inc., 2008)
 Submerge several peeled potatoes in cold water to keep crisp and white.
1. A large dice is a cube measuring 3/4 “ on the side. At first, cut one side of the potato off to provide a flat, stable surface for the next cut
(Culinary Insider, Inc., 2008):
Cutting a Flat Surface for Stability
Be aware of the knife blade in relation to the cutting surface. This must be a 90 - degree angle. To make the proper angle is to cut with the head
directly over the cutting surface and product. So it is best to use a high table or counter to cut on- otherwise, an aching back will occur after as little
as a few minutes.
Next, set the potato on the newly created flat side, and begin cutting “planks” ¾” wide (Culinary Insider, Inc., 2008): Cutting the “planks”.
Planks Cutting
Next, lay over the planks and cut them into “logs” (Culinary Insider, Inc., 2008):
Cutting logs for a large dice
Lastly, trim one end of the log and cut as many ¾” large dice as one can. Time will come that one will gain proficiency in cutting several stacked
planks into logs at a time, and several logs-by-side at once into dice. (Culinary Insider, Inc., 2008).
Dicing logs Large dice
This same method (flattens aside, cut logs, cut planks) Most of the potato cuts in this section will work. For example, a medium dice is simply a
perfect ½” cube, same method, smaller cubes.
2. A paysanne is a decorative cut that is medium dice related, 1/8 thick squares (1/2” x 1/2” x 1/8”) sliced. Most often used as a garnish.
(Culinary Insider, Inc., 2008).
Paysanne Cut
3. Batonnet
It is a stick-shaped cut (resembling a french-fry) that measures ¼” x ¼”: x 2-to-2 ½” inches. Cut ¼” squares logs as outlined earlier and
trim to the correct length. One easy way to tell if the atonnet are of classic dimensions is that compare them to rivets on a chef's regular
knives.
Standard chef’s knife often have ¼” rivets – a perfect reference for batonnet cuts (Culinary Insider, Inc., 2008)
On a regular chef's knife, the opposite edge of successive rivets allows a good batonnet-length guide
4. Small dice
It is a ¼” cube, the beginnings of batonnet made from.

(From ¼” square logs) Cutting small dice
5. Allumette.
Also called as julienne of potato. 1/8” x 1/8” x 2-2 ½” dimension of a true julienne.
1/8 inches planks, ready to be cut into julienne
Once again, the knife handle provides a handy reference for the length of a classic julienne. Your knife's tang gives a guide for appropriate widths:
6. By merely dicing julienne logs into 1/8 "cubes, julienne can be fashioned into classic brunoise. Brunoise, made of carrot or pepper, is
more likely to be used as a garnish:
(Diced julienne logs to Classic Brunoise)
7. Fine julienne
It is the same length as julienne, but the width and depth are 1/6 inches x 1/16 inches.
Fine julienne Cut
8. Fine brunoise is 1/16” cubes.
Cutting fine julienne to Fine Brunoise Cut

9. Mince. It is a tiny, but less fussy, vegetable cut, with no particular dimensions except that it should be quite small, usually to promote quick
flavor infusion into a dish. Cut the product into manageably small slices or segments to achieve a quick mincing, then rock the knife's edge back
and forth across the cutting surface while pressing the palm of the guiding hand down on the knife 's spine—Arch the palm to bring the fingertips
out of the blade 's way.
Mincing a shallot Minced shallot
Tips for Cutting Certain Fruits and Vegetables
10. Dicing an Onion
Firstly, create a flat surface by slicing off a small portion of the stem end to set the onion on.
Now, holding the onion on the just produced flat surface, cut it through the root end in half. Don't trim either half of the onion off the root end.
Next, use a paring knife to peel the skin from each half of the onion.
11. Peeling skin from half of onion
When the onion is peeled, place it cut-side down, and make vertical cuts from root to stem end to the desired thickness. Do not cut through the
root end all the way.

Create a vertical slice
Now make horizontal cuts, beware of not cutting through the root end again. You'll need to hold the onion's sides together with your guide's
fingers, so be careful – During this step, it is easy to nick yourself:
Do the horizontal cuts
Slice down across cut grid to make your dice.
Completing the dice The diced onion
12. A chiffonade is a slice of fine leafy vegetables or herbs or shred. Only stack a few leaves, roll them into a cigar shape and slice them to
chiffonade. Remember removing any tough, woody stems you wish to remove from your food preparations.
Roll the leafy vegetable Slice and roll leafy vegetables
The Chiffonade Completed

13. Pepper Fillet
To cut the ribs from a bell pepper without making unnecessary waste, simply cut the top and bottom of the pepper (reserve them for dice or
garnish). Slice the pepper's body open and lay flat. Then simply run your knife inside the pepper, detach the pale ribs, and slice as desired. Note-
cut off from yourself always:
Removing the ribs from a bell pepper
14. Mango Diced

Breakdown of mango is troublesome since the peeled flesh is very moist and slippery, and is bisected by a large, flat pit. Slice
the fruit (unpeeled) at either side of the pit.
Removing the side of the mango Cutting the crosshatch Dice of mango, ready to be cut off the peel
Make a crosshatch of the desired size using a paring knife carefully, without cutting through the peel.
Finally, invert the peel by pressing your fingers on it. You can then run your knife's blade under the cubes next to the peel's inside.
15. Diagonal and Rondelle Carrots
A rondelle is a slice of a cylindrical vegetable shaped like a coin. You may create a diagonal by simply turning the knife at an angle to the carrot 's
axis. Bear in mind that to produce this appealing form, several cylindrical fruits , vegetables, and bread should be sliced into diagonal slices
(squash, cucumber, baguettes). Sometimes a vegetable peeler creates flat planes with a particularly tender carrot (or due to enthusiastic peeling)
which produce rondelles or diagonals with several flat sides, forming a geometrical or octagonal shape.
Rondelles and Carrot diagonals.
Note the flat sides which the vegetable peeler makes

16. A portion of Citrus Fruit
In countless recipes, citrus fruits are used, but the traditional "score the rind and peeled" method produces sections that
are still covered by the thin yet bitter skin and can contain seeds. With your knife with a curving stroke, remove the rind
and pith from the outside of the whole fruit to produce attractive, skinless citrus sections.
Remove the rind from pink grapefruit and its very thick pith.
Slice off the ends, freeing the sections in between from all but the skin side panels. Then make a "v" cut between the flesh and the skin, on either
side of the section.
Cutting between the section and the skin Removing the skinless section
Slide-out the loosened section, at last. In salads, those skinless sections look great.
Specialty Cuts
17. A classic tourne is a blunt-ended cut with seven fair sides, football-shaped. These will take a lot of practice to produce ideal
tourne (particularly those with an odd number of equilateral sides!). Still, they do make an attractive presentation of the dish, particularly for dense
root vegetables, such as carrots and turnips. Practicing is a good idea with a potato, though, since a potato's softer texture is more forgiving when
you start.
I typically peel and quarter a medium-sized potato, then cut off the quarter's tapered end to produce another flat end for grip stability:
Preparing to carve a tourne

From this point, two schools of thought proceed on how to proceed. First, I find it easier to carve the product into a basic football shape, then set
out to create the seven sides. Others insist that the seven sides are easier to create, and then even them up. By trial and error, you'll quickly figure
out the method is easier. Another tip: hold the product onto the profile of the surface you carve, rather than pointing it up to your face. That means
you have your cutting surface background to serve as a contrast to the vegetables – these would make it easier to see what you are doing.
Carve the tourney Tourne of potato
When the sides are even, finish by cutting off the "football" tapered end This should be possible to balance a classic tour at the end.
Why? Who? Who knows?
18. A fluted mushroom is one of the most difficult cuts to learn and may require a lot of practice. You'll want to use big, firm white buttons or
mushrooms with criminis. The first step is to gently peel off the outer skin from the mushroom cap to create a soft carving surface:
Peeling the mushroom
The fluting knife grip is unusual, and at first, it feels awkward. Support the knife handle with ring and pinky fingers. Place your index and middle
finger pads on top of blade near the control handle. Place the thumb pad (with care!) over the tip to prevent it from scoring the mushroom – You
can use the center of the knife-edge for cutting and not the tip.
Knife grip for fluting
Grasp the mushroom by the stem with your guide hand. Starting in the middle of the top of the cap, gently carve a trench. The part of your blade
closer to the handle will make one side of the cut, and the part of your blade closer to the tip will form the other side. Drop the handle of your knife
and your wrist to follow the curve of the mushroom down the side:
Fluting the mushroom
Now, lay the next cut right alongside the first one. I flute by turning the mushroom in a counter-clockwise direction, but many other people do it the
opposite way. You’ll probably find that one direction is easier than the other for you.
A well done fluted mushroom should have the cuts meet at the apex of the cap in an attractive swirl. If (like me) you find that this doesn’t happen
as often as you like, you can “cheat” by pressing the tip of your knife gently into the center to form a star:
Press into the flute from a star-shaped mushroom Flute mushrooms
Finally, cut off the stem to create an elegant garnish design. You should wipe the cap with a small amount of lemon juice to prevent it from turning
brown too fast.
Application
After having discussed the basic knife skills, you are now ready to do the classic knife cuts. Follow the steps in the previous lesson.
Take some pictures of your work using the template below and print it.
You can also watch the video, here is the link.
https://m.youtube.com/watch?v=8VBnaFhOEn8
TOOLS NEEDED:
A sturdy cutting board
A (sharp!) chef’s knife
A (sharp!) paring knife
A vegetable peeler
SHOPPING LIST:
A pack of diced potatoes

A pile of carrots
Few big, onions
Some handfuls of leafy herbs or vegetables (would be best for large-leaf basil or spinach but cabbage would suffice)
EXAMPLE:
KNIFE CUTS TEMPLATE
LARGE DICE MEDIUM DICE SMALL DICE
BATONNET JULIENNE FINE JULIENNE
BRUNOISE FINE BRUNOISE MINCE
CHIFFONADE paysanne RONDELLE
Learning Insights

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Post-Test
Name: _________________________________ Score: ______________

_____1. It provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
a. edge b. spine c. bolster
_____2. Type of cut is a fine slice or shred of leafy vegetables or herbs.
a. mince b. chiffonade c. paysanne
_____3. It a tiny, but the less fussy cut of vegetable, with no specific dimensions except that it should be quite small.
a. paysanne b. chiffonade c. mince
_____4. It is part of the handle of a knife that the metal pins are used to join the scale to the tang to form the handle.
a. butt b. rivet c. scale
_____5. It is a long metal rod with a handle that is intended for sharpening the edge of a knife.
a. sharpening steel b. sharpening stone c. both a and b
_____6. This is the best type of kitchen knife when it comes to cutting through meat and bones.
_____7. Parts of the blade that is used for detailed or delicate cutting.
a. heel b. tip c. point
_____8. It is the part of a knife where the edge and spine come together.
a. heel b. tip c. point
_____9. This knife is the perfect friend of any cook.
a. Cleaver knife b. chef’s knife c. boning knife
_____10. The major use of this kind of kitchen knife is to cut mean and separate meat from the bones.
_____11. It is a knife that is mostly used for peeling fruits and veggies.
a. serrated knife b. paring knife c. carving knife
_____12. It is the top of the knife blade, opposite the knife edge.
a. spine b. edge c. bolster
_____13. This type of kitchen knife comes in groovy edges that replicate the saw.
a. paring knife b. carving knife c. serrated knife
_____14. It is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats.
a. paring knife b. carving knife c. serrated knife
_____15. A julienne of potato is referred to_____.
a. alumette b. paysanne c. brunoise
Chapter 4
Preparation Techniques
A. Cooking Terminologies
B. Measuring Ingredients
C. Measurement of Equivalence
Introduction
The term cooking is not just the game of a chef. There is a purpose in the vocabulary that is thrown around the kitchen, and that is to make sure
everyone remains safe and to speed things up. Chefs, restaurateurs, or even food handlers should know these cooking terms and adapt to using
them.
Learning Outcomes
LO 1. Define the different cooking terminologies.

LO 2. Familiarize with the different cooking terminologies and measurement of equivalence.
LO 3. Apply the different cooking terminologies in the laboratory.
Pre-Test
Direction: Write your correct answer in the space provided before each number. (1pt. each)
___ 1. It is a coating technique that you will put small pieces of food, such as butter, on the surface of another food?
a. baste b. dot c. bread
___ 2. It is a mixing technique that mixes thoroughly and add air to foods.
a. fold b. cream c. beat
___ 3.. It is to remove the tough outer coating of food, such as eggs or nuts.
a. shell b. scald c. steep
___ 4. It is a cutting technique that is breaking or tearing off small layers of food, often cooked fish, with a fork.
a. slice b. crush c. flake
___ 5. It is the dividing of food into four equal pieces.

a. snip b. quarter c. slice
___ 6. It is a technique that you will remove the center of a fruit, such as an apple or pineapple.
a. core b. pare c. quarter
___ 7. It is a coating of food with a liquid that forms a glossy finish.

a. Deglaze b. glaze c. caramelize
___ 8. Cutting technique that cuts food into small pieces with kitchen shears.
a. snip b. quarter c. slice
__ 9. It is a method to dip food quickly in boiling water and then in cold water to avoid the process of frying.
a. vent b. strain c. blanch
___ 10. Heat up sugar until color liquefies and darkens.

a. Deglaze b. glaze c. caramelize
___ 11. It means to cut food into small, irregular pieces.
a.Mince b. chop c. slice
___ 12. It means to cut off a skinny layer of a peel with a paring knife. A peeler can also be used.
a.Peel b. shred c. pare
___ 13. It means cutting one food with a slicing knife into large, thin pieces. Use a sawing motion while gently pressing down the blade.
a.Slice b. crush c. sliver
__ 14. It means to cut a food, such as almonds, into very thin strips.
a.Strips b. sliver c. grind
___ 15. It means to pulverize food into crumbs, powder or paste with knife and mortar and pestle.
a.Crush b. grind c. grate
Lesson Proper
A. COOKING TERMINOLOGIES
I. CUTTING OF FOOD
Dividing a food into smaller parts means Cutting, using a tool with a sharp blade. That tool is usually a knife. Safety plays a large role in
cutting techniques. Remember to start with a sharpened knife to prevent accidents and make the work easier.
A cutting board is also essential for safe and efficient cutting. it protects the countertop and the cook. Place a wet paper towel under it to
prevent slipping. For most cutting tasks, hold firmly on the board with your hand, not in your hand, curling your fingertips away from the blade.
Grasp the knife by its handle with the other hand, avoiding the sharp edge of the blade. For a potato or other rounded food, cut a thin slice from the
bottom so it sits flat on the board. Grip the knife securely. Face the blade away from your body.
1. To cut food into small, irregular pieces means Chop and Mince-Chopping. To finely chop is means to mince. For all jobs, use a chef's knife.
Hold one hand on the knife handle, pressing the tip against the cutting surface. Guide the blade by loosely resting the other hand on the back of
the blade near to a tip. Rock or pump carefully handle the knives up and down, keeping the blade tip on the board, while the blade chops the food.
2.Cube and dice- Both of these terms refer to cutting food into small, square pieces.
Cubed bits are roughly 1⁄2 in square. Making them in 1/8 to 1⁄4 inch square to dice.
3. Pare- To cut off a very thin layer of peel with a paring knife. A peeler can also be used.
4.Slice- To cut a food into thin , large pieces with a slicing knife. Use a sawing motion while gently pressing down the knife.
5. Sliver- To cut a food, such as almonds, into very thin strips.
6. Crush- To pulverize food into crumbs, powder, or paste with rolling pin, blender, or food processor.
7. Flake- To break or tear off small layers of food, often cooked fish, with a fork.
8. Grate and Shred- To cut food into smaller pieces or shreds, such as cheese, carrots, press and rub the food against the rough grater surface.
9. Grind- To use a grinder to break up a food into coarse, medium, or fine particles. Meat and coffee beans are often ground.
10. Mash- To crush food into a smooth mixture with a masher or beater.
11. Puree- To grind or mash cooked fruits or vegetables to a smooth state. Tools included a blender, a food processor, a food processor, and a
sieve.
12. Quarter- To divide a food into four equal pieces.
13. Snip- Cut food into small pieces with shears for preparing. Typically this procedure is used on fresh herbs or dried fruit.
II. MIXING INGREDIENTS
Mixing means combining two or more ingredients thoroughly so they blend. Useful tools for these tasks range from a spoon to a food
processor. The words "mix," "combine," and "blend" all refer to the basic process. Other terms describe more specific techniques that produce a
particular effect. Other techniques include the following:
1.Beat- To mix thoroughly and add air to foods. Use a spoon and a vigorous over- and-over motion or a mixer or food
processor.
2.Cream- To beat ingredients, such as shortening and sugar, combining until soft and creamy.
3.Fold- Used for mixing a light, fluffy mixture into a heavier one. Sometimes, the egg whites are folded into a cake batter.
4.Stir- It often applies to a cooking food. Mix with the use of a spoon or wire whisk, in a circular motion.This distributes heat and prevents food
from being stuck in a pan.
5.Toss- To mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon
and fork.
6.Whip- To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
III. COATING TECHNIQUES
Another common preparation technique is to coat food with a thin layer of another food. Coating adds texture and flavour. It also helps to
better brown food and retain moisture.
A coating may be dry ingredients, for example flour or cornmeal.These are especially popular for meat, poultry, and seafood. Placing it in a large
plastic bag and adding the food to be coated is a simple way to apply a dry coating. Shake the bag until fully covered with food. Take the food off
the bag and shake off the excess coating.
Coatings can be liquid as well. Foods may be brushed with a sauce or dipped in a batter, which is a dry coating mixture with liquid added.
The technique used to coat food varies, depending on the ingredients and the desired results.
1.Baste- Using a baster or spoon to pour liquid over a food as it cooks. Food is often basted with sauces or pan juices.
2.Bread- To coat 3 different layers of a food. Then the food is coated with flour. Which provides the next layer with a dry surface which is a liquid
like milk or beaten egg. Lastly, usually the food is coated with seasoned crumbs or cornmeal.
3.Brush- To use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
4.Dot-To put small pieces of food, such as butter, on the surface of another food.
5.Dredge-To coat food heavily with flour, breadcrumbs, or cornmeal.
6.Dust-To lightly sprinkle a food with flour or confectioners’ sugar.
7.Flour-To coat a food such as chicken or fish, with flour.
8.Glaze-To coat a food with a liquid that forms a glossy finish.
IV. OTHER TECHNIQUES
1.Blanch- To dip a food briefly in boiling water and then in cold water to stop the cooking process.
2.Candy- Cooking food in a syrup in sugar. This prepares some root veggies, fruits, and fruit peels.
3.Caramelize- Heat up sugar until color liquefies and darkens. It can caramelize other foods to remove their sugar content.
4.Clarify- To remove a liquid by removing the solid particles. Broth is clarified by fat removal and strain removal. Clarified butter was melted, and
the butterfat poured from the solids of milk.
5.Core- To remove the center of a fruit, such as an apple or pineapple.
6.Deglaze- To loosen the flavorful particles of the food in a saucepan after browning. The food is removed from the saucepan and extra fat is
drained out. Add a small amount of liquid, stir and simmer. They serve the resulting sauce with the cooked food.7.Drain- To separate water from
solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer.
8.Marinate- To add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded.
9.Mold- To shape a food by hand or by placing it in a decorative mold.
10.Pit- To remove a stone or seed from fruit using a sharp knife.
11.Reduce- To boil a mixture in order to evaporate the liquid and intensify the flavor. also called “cooking down”.
12.Scald- To heat liquid to just below the boiling point. Also, to blanch food.
13.Season- To add such flavorings as herbs and spices to a food.
14.Shell- To remove the tough outer coating of a food, such as eggs or nuts.
15.Steep- To soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture. Mixture
is strained and the particles are discarded.
16.Strain- To separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or
sieve.
17.Vent- To leave an opening in a container so steam can escape during cooking.
B. MEASURING INGREDIENTS
A. MEASURE A LIQUID
For larger amounts of flowing ingredients like oils and syrups, liquid measuring cups are used.
STEPS IN MEASURING LIQUIDS:
1. Set the cup on a level surface. A cup in the hand can be tilted, resulting in an incorrect reading.
2. Pour the liquid into the measuring cup.
3. Bend down to check eye level for measurement. Looking down from an angle could distort reading.
4. Add more liquid or pour off excess, if needed, until the top of the unmoving liquid is at the desired measurement mark.
5. Pour the ingredient into the container for mixing. Use a rubber scraper to completely empty the cup as needed.
* Use measuring spoons for low amounts of liquids. B. MEASURING DRY INGREDIENTS
Check to see if you need to sift it first before measuring dry ingredients. Flour, granulated sugar, and sugar from confectioners are often
sifted to add air to remove small lumps. Whole-grain flours, however, are too coarse to go through the sifter. Instead, stir them with a spoon before
measuring.
As a general rule, those ingredients should be spooned lightly into measuring cups. You will probably get too much of an ingredient if you
shake the cup or pack the ingredient down.
STEPS IN MEASURING DRY INGREDIENTS:
1. To catch any extra ingredient, place a piece of wax paper under the right size measuring cup.
2. Fill the cup with the ingredient.
3. To level off the top of the cups, use the straight edge of a spatula t. Let the wax paper fall on the excess and return it to its original container.
4. Pour the ingredient into the mixture, using a rubber scraper if needed.
* Not all ingredients measured in dry measuring cups are dry. Jam and yogurt are two examples. Depending on their consistency
* Since brown sugar contains moisture and tends to be fluffy, it should be packed down firmly into a measuring cup with the back of a spoon.
When you empty the cup, the sugar should hold its shape.
* For amounts smaller than ¼ cup, you need measuring spoons. Dry ingredients are usually measured by leveling them off evenly at the rim
of the spoon. But a recipe sometimes calls for a "heaping" teaspoon.In that case, leave the ingredient piled in the spoon. It should equal almost
twice the amount you would get if you leveled it off.
* If 1/8 teaspoon of a dry ingredient is required, fill out the 1⁄4 teaspoon measure and level it off. Then remove half of the ingredient with the tip
of a spatula or table knife to straight.
* Other recipes ask for a dash or a pinch of an ingredient, usually of pepper, spice or other seasoning. There is an even smaller quantity,
measured as the amount between the thumb and finger that can be held in.
C. MEASURING SOLID FATS
Depending on their type, solid fats can be measured in several ways:
1.Stick method.
For fat that comes in 1/4-pound sticks, usually butter and margarine, this convenient method is used. The wrapper is labelled in cup
fractions and in table spoons. Simply cut off the amount you need, with a serrated knife, cutting through the paper.
2.Dry-measure method.
This is a common method for shortening measurements. Packing the fat into a dry measuring cup, firmly pressing to eliminate space
pockets and remove air bubbles. Level off the top. Use a rubber scrapper to remove as much fat as possible. Follow the same steps when using a
measuring spoon.
3.Water-displacement method.
Firstly, subtract the amount of fat from a single cup that you want to measure. Pour the resulting amount of water into the measuring
cup for the liquid. For example, if you need 1/4 cup of shortening, use 3⁄4 cup of cold water. Cool water helps prevent the fat from melting. Add fat
until 1 cup mark has reached the water. Keeping the fat down and hold it completely below the water's surface. Do not push the utensil under the
surface of the water, or it can affect the amount measured. Lift the fat with a slotted spoon from the water.
D. MEASURING BY WEIGHT
Amounts of ingredients may be given by weight. Sometimes the weight is the package size in which the food is sold, such as a 10-ounce
bag of frozen vegetables. Weight is a more exact measurement that volume.
For example, four ounces of shredded cheese may fill between 1 and 1 ½ cups, depending on how firmly it packs. Professional chefs typically
weigh ingredients to get accurate results.
Weighing ingredients takes a kitchen scale. Procedures vary, depending on whether you use a spring scale or an electronic model.
You also need a container to weigh small pieces of food, such as rice or chopped vegetables. Please note to adjust the scale by "taring,"
or by subtracting the container weight to find the food's weight alone.
C. MEASUREMENT OF EQUIVALENCE
Measurement Abbreviation Equivalent
Teaspoon tsp/t 5 ml or 5g
Tablespoon tbsp/T 3 tsp or 15g
Gill Gi ½ C or 125g
Cup C 16tbpe s aw
Pint Pt 2C
Quart Qt 2pt or 4C
Gallon Gal. 16C or 4qt
Milliliter MI 1g
Liter L 1000ml
Fliud ounce fl oz 2 tbsp
Gram G 1ml
Ounce Oz 28.50 g
Pound Lb 454 or 16 oz
Kilogram Kg 1000g or 2.2lb
Note: Abbreviations are always in singular form regardless of whether

the items is singular or Plural
BASIC MEASUREMENT CONVERSION TABLE
T or tbsp. Tablespoon
t or tsp. Teaspoon
c Cup
pt Pint
qt Quart
L Liter
oz. Ounce
g Grams
G Gallon
lb Pound
kg Kilogram
C Celcius
F Fahrenheit
WEIGHT AND MEASUREMENT:
3 tsp. 1 tbsp.
4 tbsp. ¼ cup
5 tbsp. – 1tsp. 1/3 cup
8 tbsp. ½ cup
16 tbsp. 1 cup
2 cups 1 pint
4 cups 1 quart = 2 pints
2 quarts ½ gallon = 8 cups
1 ounce 28 grams = 8 cups
8 ounces 1 cup
EGG MATH:
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg white 1 cup
BUTTER OR MAGARINE:
1 pound 2 cups
½ pound 1 bar
1 stick 1 tbsp.
250 g. whipping cream 1 cup
1 cup sifted cake flour 1 cup – 2tbsp. sifted cake flour

1
1 cup whole milk ½ cup evaporated milk – ½ c. water
In the table below, write down the recipe of your favorite dish including the measurements of each ingredient. Using the recipe, identify and
Application
discuss what preparation techniques and cooking terms used.
RECIPE PREPARATION TECHNIQUES/COOKING TERM
1 REFERENCES:
 Basic culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D., Marilyn S. De Leon, M.A.T. Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
 A Guide to Food Selection, Preparation and preservation (Second Edition) Soriano-Narvaez Nora
Learning Insights
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Post-Test
Name: _________________________________ Score: ______________
_____1. Cutting technique that to cut food into small pieces with kitchen shears.
a. quarter b. snip c. slice
_____2. It means to cut food into small, irregular pieces.
a.Mince b. slice c. chop
_____3. It means to pulverize food into crumbs, powder or paste with knife and mortar and pestle.
a. grind b.Crush c. grate
_____4. It is dividing of food into four equal pieces.

a. snip b. slice c. quarter
_____5. It means to cut a food, such as almonds, into very thin strips.
a. sliver b.Strips c. grind
_____6. It is a coating technique that you will put small pieces of food, such as butter, on the surface of another food?
a. dot b. bastes c. bread
_____7. It means cutting a food with a slicing knife into large, thin pieces. Use a sawing motion while gently pressing down the knife.
a. crush b. sliver c.Slice
_____8. It is to remove the tough outer coating of a food, such as eggs or nuts.
a. scald b. steep c. shell
_____9. It means to cut off a very thin layer of peel with a paring knife. A peeler can also be used.
a.Peel b. pare c. shred
_____10. It is a mixing technique that mix thoroughly and add air to foods.
a. fold b. beat c. cream
_____11. It is to heat sugar until it liquefies and darkens in color.

a. caramelize b. Deglaze c. glaze
_____12. It is a cutting technique that is breaking or tearing off small layers of food, often cooked fish, with a
fork.
a. slice b. flake c. crush
_____13. It is a method to dip a food briefly in boiling water, and then in cold water to stop the process of cooking.
a. blanch b. vent c. strain
_____14. It is a technique that you will remove the center of a fruit, such as an apple or pineapple.
a. pare b. core c. quarter
_____15. It is coating of food with a liquid that forms a glossy finish.
a. Deglaze b. caramelize c. glaze
Chapter 5
Basic Cooking Principles
A. How or Why foods cook?

B. Effect of heat on foods
C. Heat Transfer
D. Different Cooking Methods
E. Shopping for Foods
F. Mise en Place
Introduction
Food items are either eaten in their raw state or cooked state. In Philippine culture, Filipinos use for cooking everything that is served on the dining
table. Cooking is part of every culture and industry.
Learning Outcomes
LO 1. Define cooking;
LO 2. Identify the different heat transfers on food;
LO 3. Differentiate cooking methods; and
LO 4. Familiarize oneself with the effects of cooking in foods.
LO 5. Define mise en place
LO 6. Practice mise en place during cooking activities.
LO 7. Know how to choose methods of cooking.
PRE-TEST
A. True or False
Direction: Write T if the statement if correct and F if the information is incorrect. Write the correct answer on the space provided
before the number. (2 points each)
___ 1. Overcooking food can destroy nutrients in food.
___ 2. Microwaves are the best example of cooking food by heat radiation.
3. Often broiling is used as a finishing process to brown cooked foods.
___ 4. Conduction is how heat energy travels through liquids and gases.
___ 5. The heat transfer in the process of convection can be sped up by mechanically circulating (a fan or stirring) the gas or liquid surrounding the
food being cooked.
B. Multiple Choice
Direction: Encircle the letter of the best or correct answer.
1. Mise en place is a French phrase that translates loosely as _________.
a. “My place.”
b. “a place for everything.”
c. “out of place.”
d. “put in place.”
2. When food is cooked to its appropriate temperature, microorganisms are ______.

a. Destroyed
b. Immobilized
c. Slowed down
d. Unaffected
3. Panfrying, deep-frying, grilling, sautéing, broiling, and roasting are all examples of the ______ method of cooking.
a. Dry-Heat
b. Moist-Heat
c. Combination
d. Braising
4. Poaching, simmering, and boiling are all examples of the ____________ method of cooking.
a. Dry-Heat
b. Moist-Heat
c. Combination
d. Braising
5. Define cooking.
a. The a. A method of preparing food by applying heat.
b. The browning that occurs as sugars are heated, resulting in a more decadent, complex aroma and flavors.
c. A method of cooking that cooks food by hot air surrounding it.
d. The process used in oven-cooking foods with sure added moisture.
6. Which of the following cooking methods cooks food in enough fat to fully cover the item?
a. Panfry
b. Deep Fry
c. Sauté
d. Braising
7. It is a quick-cooking an item in a small amount of hot fat over high heat is known as...
a. Panfrying
b. Deep Frying
c. Sautéing
d. Simmering
8. It is a combination cooking method that first browns the food on all sides and then simmers it in a liquid.
a. Braising
b. Broiling
c. Stewing
d. Simmering
9. It is a cooking method that uses radiation from a heat source located below the food.
a. Grilling
b. Baking
c. Roasting
d. Steaming
10. Define baking.

a. The method used in cooking of foods with sure added moisture.
b. A way of cooking that cooks food by hot air surrounding it.
c. The process of preparing food by applying heat for eating.
d. A method of cooking using radiation from a source of heat is situated below the food.
Reasons for Cooking of Foods are:

1. to destroy many of the food spoilage microorganisms, disease-producing pathogenic organisms, and parasites that were naturally/originally
present;
2. to improve foods' digestibility, and
3. to make foods' maximum nutritive value in palatable form done in
aesthetic way.
Cooking Methods
Cooking involves the use of heat to change the external and internal characteristics of the raw or natural state of food items into its edible, gastro -
nomic, and acceptable form.
Photo source: http://mrskreishospitality.blogspot.com/p/cooking-
techniques.html
Transfer of Heat
In the simplest of terms, the heat transfer discipline is concerned only

with two things: (1) temperature, and (2) heat flow. Temperature represents the amount of available thermal energy, while heat flow represents
the movement of thermal energy from one place to another.
Conduction is the movement of heat through a solid material by direct contact to open flame or heat. The heating element in an oven or stove be -
gins on heating up. The heat touches the cookware. The heat from the cookware transmits to the food and cooks the food. Cooking by conduction
shows that heat is transferred through the burner, into the pot, to the water or fat, and finally into the food. Copper and aluminum are perfect con -
ductors of heat. Iron is not a bad conductor. Stainless steel is an inferior conductor. Stainless steel frying pans and other equipment usually have
2
copper-clad bottoms so the copper can pick up the heat and transfer it evenly into the pan.
Conduction Cooking Equipment
Cooking Range Cooking Range (KWC60 SS) at Rs

65990 ... indiamart.com
Cooktops
https://ansons.ph/product/la-germania-
p64lelx-cooktop/
Gas Stove
https://www.eurekahomeappliances.com/
product/egs-d650-double-burner-gas-stove/
Charcoal grill https://mchomedepot.com/shop/charcoal-grill-wdust-
catcher/
Convection Cooking Equipment
Convection Ovens
https://www.jbhifi.com.au/products/sunbeam-co3000-
nutrioven-convection-oven
2
REFERENCE:
Convection Toaster Oven
Gas Convection Oven
https://www.ckitchen.com/p/copper-beech-cbco-g-
convection-oven.html
Convection
It is the movement of heat through a fluid, which may be liquid or gas. Hot air rises because it ex-
pands, becoming lighter than cold air. The cold air then descends to become heated.
As the cold air is heated, it rises. At the same time, the air that previously rose has cooled and now de-
scends. Thus, there is a circular motion of air picking up heat, carrying it away, and then returning to
get more heat again.
There are two types of convection
1. Natural convection occurs when warm liquids and gases begin to rise, while colder ones fall. It causes a natural heat distribution,
which is continuous. For instance, when a pot of stock is a gas burner, it warms the molecules at the bottom of the pot. These molecules
rise when more massive, cooler molecules sink. Upon meeting the base of the pot, the colder molecules are heated and start to rise.
This ongoing cycle generates currents inside the stock, and the heat is spread within the store by these currents.
2. Mechanical convection is based on fans or stirring for quicker and evener circulation of heat. It explains why foods transfer heat, and when
mixed, more evenly. The convection oven is equipped with fans to maximize movement of air currents, thus speeding the process of cooking
up. But even conventional ovens (that is, non-convection ovens) rely on the heated air's natural circulation patterns to transfer heat energy to
3
baked or roasted items. (Hospitality Information Centre, 2012)
Radiation Cooking Equipment
Charbroiler
https://www.gatorchef.com/Star-Max-6148RCBF-48-Gas-
Radiant-Charbroiler-p/6148rcbf.htm
Toaster
https://www.amazon.co.uk/Russell-Hobbs-Adventure-Stainless-
Polished/dp/B07DPP4FGM
Microwave oven https://ansons.ph/product/hanabishi-hmo-20g-20-liters-
microwave-oven/
Salamander
https://www.amazon.com/VBENLEM-Salamander-Countertop-
Stainless-Commercial/dp/B0842J5NR4
Radiation is heat transfer through radiant heat. Radiation does not require the direct interac-
tion between the cooked food and the heat source. Energy is also transmitted by waves of heat
or light that strike the food. (Hospitality Informa- tion Centre, 2012)
In the kitchen, two types of radiant heat are used (Hospitality Information Centre, 2012):
3
1. Infrared cooking uses an electrical or ceramic element heated to such a high temperature that it creates radiant heat waves that cook the food.
Radiant heat waves travel in all directions at the speed of light, unlike convection heat, which only rises until they are absorbed by food. (Hospital -
ity Information Centre, 2012)
Induction cooking uses a specialized induction coil in combination with specially designed cookware made of cast iron or magnetic stainless steel
placed under the surface of the stovetop. The coil generates a magnetic current such that magnetic friction heats the cookware quickly. Then heat
energy is transferred by conduction from the cookware into the food. The cooking surface consists of solid ceramic material and remains calm.
Just the cooking utensils and their contents get hot. (Hospitality Information Centre, 2012)
2. Cooking via microwave oven depends on the radiation
The action generated by a special oven penetrates the food where it agitates molecules of water, producing heat for friction. That energy then
spreads all over the food
Conduction (and liquid convection); Microwave cooking is much faster than other methods, as it penetrates the food to a depth of several centime -
ters, putting molecules of water in motion. Throughout the food, heat is generated fast and uniformly. (Hospitality Information Centre, 2012)
However, microwave cooking does not produce brown foods and often gives meats a mushy texture, which makes microwave ovens an unaccept -
able substitute for traditional ovens. Since microwave radiation only affects water molecules, it will not get hot with a waterless material (such as a
plate). Any warmth felt in the air that was used while the food was being microwaved was the result of the heat being conducted to the plate. Mi-
crowave cooking requires the use of several types of utensils, typically microwaveable or heat-resistant glass. However, still, the heat-resistant
glass will shatter, and it is not approved for clinical use. The aluminum stainless steel utensils most common in professional kitchens cannot be
used because metal deflects microwaves, and this can damage the oven. (Hospitality Information Centre, 2012)
Induction (Excerpted from General Electric Company, 2014)
Induction is a cooking method involving heating cookware with magnetic energy, either by a unique stove coil or specially designed cookware that
4
uses an alternating magnetic field to generate heat rapidly. (Dictionary.com's 21st Century Lexicon, 2014)
Induction technology simply heats the pan and its contents, which provides energy efficiency by reducing waste heat compared to cooktops with
radiant and gas. Since there is no traditional thermal heating element, cooktop induction remains cooler than conventional cooktops with radiant.
Two Cooking Methods:
Moist-heat cooking is a cooking method that uses water that heats food and includes boiling, simmering, braising, steaming, or poaching
Dry-heat cooking is a cooking method that heats foods in the
absence of water, and includes techniques such as baking, roasting, broiling, or pan-frying.
Moist-Heat Cooking Methods
Moisture used in cooking could be in the form of steam, water, stock, wine, or some other liquid. Cooking temperatures range from 140°F to a
maximum of 212°F.
 Boiling means to cook food submerged in a liquid that is bubbling rapidly and
is much agitated at 212°F.
 Simmering means to cook in a liquid that is bubbling very gently at 185° F to 210° F.
 Poaching means to cook fish, egg without a shell, or varietal meats in a small amount of liquid that is hot but not bubbling at 160°F to
180 "F.
4 REFERENCE:
 Blanching means to immerse food very briefly into boiling water or liquid to cook food partially, to facilitate easy removal of vegetable
skin, and to remove poultry pinfeathers.
 Stewing means to bring liquid into boiling temperature then bring liquid into the simmering temperature for an extended period.
 Steaming means to allow steam cook food. Steam may come from a liquid on a steamer or drink of the food itself that is wrapped with
foil.
 Panning means to cook food in covered cookware and allow it to cook in its liquid.
 Braising means to cook food by browning meat first in an oven or on a pan then add a small amount of liquid.
 Fricasseeing means to braise poultry or veal cuts.
 Casserole means to braise food in an attractively designed casserole with a cooking temperature of 70° C casserole is served directly
on the dining table.
 Pressure-Cooking means to cook food until it tenderizes using a pressure cooker.
Dry-Heat Cooking Methods typically involves high heat, with temperatures of
300°F or hotter.
 Roasting means to cook massive meat or whole carcass by piercing through a spit and continuously turned on an open fire or en -
closed oven with temperatures that ranges from 101° C to 163° C (225-325° F)
 Pan-roasting means to cook massive meat or whole carcass in an oven that is placed on a roast pan.
 Baking means to cook food that is made of flour, fish, small pieces of meat, and poultry in an oven.
 Frying means to cook food in oil to an open pan.
 Pan broiling means to cook food on an open sauté pan or skillet with no liquid.
 Panfrying means to cook food in its fat over low heat in the open sauté pan or skillet.
 Deep-frying is to cook food completely submerged in hot fat until golden brown or achieve a crisp crust.
 Sautéing is to cook food quickly in a small amount of fat.
5
Remember the preheat pan before adding fat. Fat should be hot before adding food into it. Place enough food to facilitate ease of turn -
6
ing food from one side to another on a frying pan or sauté pan.
 Stir-fry is the oriental equivalent of a sauté. Using a wok. It cooks the food in thin slices.

 Griddling or dry frying means to cook food on a solid flat cooking surface with a small amount of fat or without fat on a temperature
lower than a grill.
 Broiling means to cook food with radiant heat from above using an oven or a salamander broiler. The heat source is above the food.
 Grilling means to cook tender meat cuts of food on a steel grid over hot charcoal or an electric griller while basting occasionally. The
heat source is below the food.
Effects of Heat on Food and Nutrients

Foods are composed of proteins, carbohydrates (starches and sugars), and fats, plus small amounts of minerals and vitamins.
Changes in shape, texture, color, and flavor of foods may occur when the heat is applied to foods.
 Coagulation is the cooking of proteins. Coagulation refers to the irreversible transformation of proteins from a liquid or semi-liquid
state to a solid form.
5 REFERENCE:
6
 Gelatinization
It is the proper term for the cooking of starches. When a mixture of starches and liquids are heated, changes will occur. The starch
granules absorb water, causing swelling, softening, and slight clarification. Due to the water being absorbed into the starch granules,
the liquid visibly thickens, and the granules themselves swell to occupy greater space. Starch gelatinization affects not only sauces or
liquids that are added to starches for the express purpose of thickening but also any mixture of heated starch and liquid. For instance,
in cake hatter, the flour (a starch) gelatinizes by absorbing the water from the egg, milk, or other ingredients as the batter bakes. This
causes part of the baked goods to firm and dry. Gelatinization occurs gradually over a range of temperatures-150°F to 212°F (66°C-
100°C)-depending on the type of starch used.
 The process of cooking sugars is appropriately known as caramelization.
Sugars are simple carbohydrates that plants and animals use to store energy. They gradually turn brown as sugars cook and change
the flavour — caramelized sugar used in many sauces, candies, and desserts. Although the taste and colour of bread crusts and the
browning of meats and vegetables are also partially responsible for caramelized sugar. It is the process of caramelization that is re -
sponsible for most flavors we associate with cooking. Sucrose (ordinary table sugar) begins to brown at about 338°F (1700°C).
• All foods contain water. Some foods are almost entirely water, especially the eggs, milk, and leafy vegetables. Even in raw meat is
75%. As the food's internal temperature increases: molecules of water move faster and faster until the water transforms into a gas
(steam) and vaporizes. Drying of foods during cooking is responsible for this water evaporation.
 Fats are an energy source for the plant or animal in which it is stored. Fats are smooth, greasy substances that do not dissolve in wa -
ter but melts through exposure to heat. Its texture varies from very firm to liquid. Oils are simply fats that remain liquid at room temper-
ature. Melting of fats occurs when heated; that is, they gradually soften and then liquefy. Fats will not evaporate. Many fats can be
heated without burning to very high temperatures so that they can be used as a medium to brown foods for cooking.
 Nutrient Loss (Garduno-Diaz, 2011)
It is a consequence of nearly every process of cooking. Exposure to light, heat, or oxygen would alter the nutrients found in foods, and
the method that involves water often reduces the amounts of nutrients as these left behind and get washed out.
Cooking foods, however, also has its advantages including:
 Reduction of the possible number of malignant microbes,

 Increased digestibility and
 Specific phytonutrient availability increased.
Heating mostly affects the vitamin and fat content of foods, as well as the texture that they present. Some fats can tolerate higher temperatures
than others before reaching their 'smoke point, at which their chemical structure is modified. These changes have been associated with health
risks, unpleasant odors, impaired flavor, and reduced main content. Similarly, the design of proteins changes with heat too. For example, an egg
looks very different from its raw form to its cooked way; Mostly because of a rearrangement of the structural proteins.
Also, the process of cooking that involves heating is also making nutrients more available to use for the body. For instance, the amount of total
carotenoids content in carrots, lycopene, and other vegetable-based dishes is higher in boiled versions.
Mise en Place
Mise en place is the process of planning, organizing, and assembling the ingredients, supplies, tools, and equipment before beginning to work in a
kitchen or dining area.
Ingredients, tools, supplies, and equipment are, for the most part, well-thought-out in studying well the recipes. Ingredients are consistently listed,
bought according to specification, thoroughly washed, cut according to recipe requirements, precisely premeasured, and separately placed in con-
tainers. Equipment is checked for its availability and functional condition. All kitchenware and kitchen tools are practically washed, sanitized, dried,
and set nearby. In baking, ovens are preheated early on. Cleaning supplies and materials needed in disposing garbage and cleaning the kitchen
and dining ware are made available and ready.
The term also refers to setting up the dining table with table appointments and other equipment necessary in the dining area. Above all, prepare
the workspace by starting with an organized, clean, and safe kitchen.
Mise en place (MEEZ-ahn-plahs), literally "putting in place," is a French phrase defined by the Culinary Institute of America as "everything in
place.”
How to do Mise en place:
1. Refill cleaning agents. Mix sanitizing solutions. Place a clean garbage bag.
2. Clean and organize the kitchen from ceiling to floor. Remove cobwebs. Sweep and mop the floor. Remove unnecessary items.
3. Clean and sanitize working surfaces of the mixing area, tables, kitchen equipment, cooking apparatus, and sink/lavatory. Check, clean, and or -
ganize the storage equipment like freezer, refrigerator, cabinets, cupboards, dish drainers, and the likes.
4. Make it a habit that even while preparing food, always keep all possible surfaces. Kitchen utensils and equipment clean and sanitized.
5. Do some early preparations if necessary, like making ice, ordering supplies, washing utility cloths or linens needed in the kitchen, and the likes.
6. Read the recipe thoroughly early on. Make a list of ingredients, tools, equipment, and other supplies needed.
7. Check the condition of kitchen tools and equipment and have them nearby. Make immediate actions on repairs or replacement. LPG tanks and
clean water containers require a refill.
8. Check the pantry if there are available ingredients and supplies in
stock.
9. Make a list of all the things one needs to buy in the market and grocery stores on a single trip.
10. Prepare all the ingredients (wash, clean, drain, pare, cut, etc.) and have everything measured according to the recipe requirements.
11. Place the ingredients in separate bowls or cups. One may combine the components if the ingredients are to be cooked at the same time. (Ex -
ample: flour and baking soda).
12. Arrange the ingredients in the order of use, as instructed in the recipe.
13. Preheat the oven, grease or line the baking pans, boil water for steamer or double boiler, fire up coals for grilling, and the likes.
14. Clean everything before starting to cook

7
15. Check again the recipe instructions, ingredients, tools, and equipment needed.
Advantages of Mise en place Practices:
1. Saves time, money, and effort
2. Stress-free, trouble-free, and constraints-free
3. Results to quality food output and quality service
4. Sense of satisfaction (guest/diner, employer) and accomplishment (cook, chef, kitchen staff, and dining area personnel)
Application
A.
In the table below, write down what methods of cooking are appropriate to use based on the food presented in the given linked video presentation.
https://www.youtube.com/watch?v=mBT5O3OXXkY
Food Appropriate Methods of Cooking
Sample: Pork Butt *Moist heat cooking method

*Slow cooking
*Braising/Stewing/Sous Vide
7 REFERENCE:
Basic culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D., Marilyn S. De Leon, M.A.T. Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
B. At your home, take a picture of one of your food before, during, and after cooking it and describe/discuss what methods of cooking did
you use. You can submit your work via online.
Learning Insights
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Post-Test
A. True or False
Direction: Write T if the statement if correct and F if the information is incorrect. Write the answer to space before the number. (2
points each)
___ 1. Overcooking food can’t destroy nutrients in food.
___ 2. Microwaves are not an example of cooking food by heat radiation.

___ 3. Broiling is always not used as a finishing process for brown cooked foods.
__4. Conduction is how heat energy travels through liquids
and gases.
__5. The heat transfer in the process of convection can be sped up by
mechanically circulating (a fan or stirring) the gas or liquid surrounding
the food being cooked.
B. Multiple Choice
Direction: Encircle the letter of the right answer.
1. Mise en place is a ____ phrase that translates loosely as “put in place.”
a. Russian
b. Spanish
c. Filipino
d. French
2. When food is cooked to its appropriate temperature, microorganisms are ______.

a. Immobilized
b. Slowed down
c. Destroyed
d. Unaffected
3. Panfrying, deep-frying, grilling, sautéing, broiling, and roasting are all examples of
the ______ method of cooking.
a. Combination
b. Moist-Heat
c. Dry-Heat
d. Braising
4. Poaching, simmering, and boiling are all examples of the ____________ method
of cooking.
a. Dry-Heat
b. Braising
c. Combination
d. Moist-Heat
5. Define cooking.
a. It is the process of preparing food for eating by applying heat.
b. It is the browning that occurs when sugars are heated, resulting in a more decadent, more complex aroma and flavor.
c. A cooking method that cooks food by surrounding it with hot air.
d. It is the method used to cook foods with a certain amount of added moisture in the oven.
6. Which of the following cooking methods cooks food in enough fat to fully cover the item?
a. Deep Fry
b. Pan Fry
c. Sauté
d. Braising
7. Quickly cooking an item over high heat, in a small amount of hot fat, is called ...
a. Panfrying
b. Deep Frying
c. Sautéing
d. Simmering
8. A combination method of cooking that first browns the food on all sides and then
simmers it in a liquid.
a. Braising
b. Broiling
c. Stewing
d. Simmering
9. A method of cooking that uses radiation from a heat source is located below the food.
a. Grilling
b. Baking
c. Roasting
d. Steaming
10. Define baking.

a. The method used to cook foods with a certain amount of added moisture in
the oven.
b. A cooking method that cooks food by surrounding it with hot air.
c. The process of preparing food for eating by applying heat.
d. A cooking method that uses radiation from a heat source located below the
food
Chapter 6
Seasonings and Flavourings
A. Enhancing Foods
B. Herbs and Spices
C. Condiments
Introduction
Seasoning and flavouring strengthen the natural flavour of foods. Knowing which seasoning and flavouring work well with certain food items is a vi-
tal skill cooking.
Learning Outcomes
LO 1. Define seasonings, flavourings, food seasoning blends;

LO 2. Enumerate different types of flavouring, food seasonings, herbs, spices,
condiments, and seasoning blends;
LO 3. Distinguish the difference between seasoning and flavouring.
LO 4. Describe and explain how properly store herbs, spices, and condiments.
LO 5. Describe the variety and uses of seasonings and flavourings.
Pre-Test
Multiple Choice
Direction: Read the following statement carefully. Choose the letter of the correct answer. Write the right answer on the space
provided and check the box under each question. (2 pts. each)
___ 1. _______ is traditionally served as an accompaniment to foods.

a. Dessert b. condiment c. spices d. beverage
2. _______ is the most widely used spice in the world.

a. Pepper b. onion c. ginger d. Peppermint
3. It is used in cakes, cookies, pies, curries, sweet potatoes, meat stuffing, and
preserves.
a. Celery b. cinnamon c. ginger d. malunggay

__ 4. It is used to give a soft yellow colour to dishes such as paella, A Spanish meat or shellfish rice dish, and a Milanese risotto, an Italian dish
that includes rice that is sautéed before the stock is added in a butter.
a. Ginger b. paprika c. saffron d. fennel seeds
___ 5. Discard vinegar _____ months after they are opened.

a. One-month b. two months c. three months d. four-month
__ 6. ____ are made from fermented vegetables, or chemically changed in vinegar or brines seasoned and flavoured with dill, garlic, sugar,
peppers, or salt.
a. Pickles b. wine c. fish sauce d. condiment
__ 7. The sauce was used with grilled and broiled meats.

a. Ketchup b. Vinaigrette c. salsa d. steak sauce
__ 8. It is a tomato-based sauce used throughout the world as a flavouring.

a. Ketchup b. tomato sauce c. marinara sauce d. salsa
__ 9. _______is the most expensive spice in the world and available dried as whole threads or ground.
a. Saffron b. fennel seeds c. chiles d. Cayenne
__ 10. It is an ingredient that intensifies or improves food without changing the

food’s natural flavour.
a. Flavourings b. seasoning c. condiments d. herbs
Lesson Proper
Flavourings and Seasonings
Imagine eating food without flavour or imagine that you ate several foods that all had the same taste. Does it sound delicious?
Customers expect when they visit a restaurant serving flavourful dishes. Fortunately, foods have natural flavourings. Sometimes, however, those
flavours need to be strengthened. Foodservice professionals use flavour enhancers, flavourings, and seasonings.
Enhancement of the natural flavour of foods is part of the cooking art. You need to understand how the food’s flavour could be
enhanced to work successfully in the production of food. Skills develop over time using seasonings and flavourings correctly. Tasting foods
throughout the process of cooking will help your skills to be set. Both seasonings and flavourings strengthen or improve the natural flavour of
foods. Seasonings are ingredients that intensify or improve nutrition without changing the natural flavour of the food. If seasoning is used
correctly, the individual flavour of seasoning cannot be tasted in the food product. Some seasoning is called flavour enhancer. A flavour enhancer
enhances the way you experience the flavour of the food without modifying the real flavour of the cooked meal. They don't add flavour to a dish.
Flavour enhancers do it by affecting the taste buds. One example of a flavour enhancer is monosodium glutamate or MSG. It intensifies savoury
food flavour. On the other hand, flavouring is an ingredient that changes the natural flavour of the foods it is added to. This enhances the taste of
the dish.
MSG Salt & Mushroom Seasoning: Instant ...
vietworldkitchen.com
Flavourings have their own distinct or separate original flavours. Spices are an extract or a concentrated flavour, like almond and vanilla. A wide
variety of ingredient can be used as an enhancer of food, flavour enhancers, tastes, and seasonings. Salt and pepper are the two most commonly
used seasonings. A more detailed description of such ingredients is given the following.
Salt
Salt is presently the most commonly used food seasoning. To improve flavour, it can be added to most foods, including sweet foods. In cold foods,
salt has a more distinctive taste than in hot foods.
Table salt is the most common form of salt used both in food processing and at table seasoning. Specific forms of salt are also used in the
foodservice industry. Usually, rock salt is used as a bed for foods such as clams, oysters, and potatoes during baking. Some chefs like sea salt
because it has a definite, distinctive taste. Kosher salt is pure, free from iodine or other contaminants. It has a more mild flavour—chefs like
seasoning food with kosher salt during preparation.
The quantity of salt applied to the food is depended by the meal being cooked. It even depends on the diner's preference. Taste foods before
adding more salt to a dish. You can still add more salt so it can't be removed. One dish can be ruined by too much salt.
Pepper
Pepper is the spice that is used the most in the world. Spice is an aromatic vegetable product which blends with the natural food flavour. Pepper
has been used in civilisations from Ancient Egypt to Ancient Rome to India since ancient times. Pepper was widely traded in the Middle Ages and
widely used as a type of currency.
Pepper is typically used not as whole peppercorns but in its ground shape. Ground pepper brings out a lot of food flavour.
However, whole or cracked pepper is large enough to be detected even when added in the food's flavour. Variety of peppers are used in the
industry of food service.

Black Pepper
Black pepper originates from the dried, unripe pepper plant berries. It is a little bit hot, but not bitter. That is the most commonly used chilli pepper.
Black pepper stimulates the juices in the lining of the stomach. This helps digestion of food.
White Pepper
White pepper is from mature pepper plant berries kernel. It's an all-purpose seasoning that easily blends with most food, and maintains a
distinctive flavour. White peppers are a bit hotter than black pepper.
Green Peppercorns
Green peppercorn originates from unmatured berries. They are preserved in brine until dark and have a fresh flavour. Green peppercorns are
expensive. They are used only in select recipes, such as grilled veal tenderloin with a delicate brown sauce.
Red Pepper
Red pepper doesn't like green, black, or white pepper. Instead, it comes from the capsicum plant, which is similar to the family of bell peppers. It
could be used to foods to add its flavor, including soups and sauces, without altering the natural flavor of the food.
Pepper Varieties and How to Use Them ...blog.gardenuity.com
Due to its intense heat, hot red pepper such as cayenne can be challenging to use correctly. Too much add to the food is easy. Paprika is a fine
powder and made from sweet red pepper pods. Paprika may be hot, mild, medium-hot or sweet. Available in many ethnic cuisines.
Hot Pepper
Hot peppers are usually called chillies. They vary in hotness, colour, and flavour. They can be used raw, dried in flakes, or ground to powder. Hot
peppers are also added for spice and flavour to Indian and Asian cuisine.
Onion
Onions are a flavouring that could be added to any food dishes. The family of onions also includes scallions, leeks, shallots, chives, and garlic. All
these flavours, especially when not cooked, have a strong aroma and flavour. For many stocks and soups, onions are a part of the bases.
Besides, onions are used as part of a mirepoix and could be used in braising meats as well as stocks and soups.
When using onion family foods, bear in mind that fresh onions have a more robust flavour than dried ones, unlike herbs. You may need to change
the amount of onion flavouring you apply to the food depending on the form you use.
Lemon
The lemon zest, or rind, is another type of flavouring. The zest contains the lemon's flavoured oil. It is usually peeled or scraped away gently from
the lemon's top layer. To give citrus’ flavour, it is added to dishes like fish, meats, vegetables, and desserts.
Use just the juice, or zest, when cooking with lemon. Do not use the white membrane or pith, which is just underneath the zest. The bitter pith,
through not scraping too profoundly through the zest, you will avoid the pith.
.
Reminder
MSG Allergies Recent studies have shown that MSG is not
dangerous to people unless they are sensitive to it. People who
have food allergies, or are sensitive to certain ingredients,
MSG should avoid eating foods that contain those ingredients
Monosodium glutamate, or MSG, is a salt that originates from seaweed. It
intensifies most of the foods to which it applied natural flavor. It also gives food a savoury flavour. MSG is also used to vegetables, poultry and fish,
for example, to add more flavour. MSG does not affect milk products or fruit flavour, however. Some individuals are sensitive to MSG or have an
allergy. Make sure the recipes and menu mark their use to keep customers safe and healthy.
You can add seasoning to food at any time during the process of cooking. Some types of food, however, lend or adapt to add seasoning at certain
times. For example, you should add seasonings during the whole cooking process while preparing a dish such as soup, in which the seasoning will
easily combine with the food. You can, however, wait until the cooking process is finished before adding salt.
In the other hand, when cooking large pieces of food, such as a roast, at the beginning of the cooking process, you should add your seasonings. If
you add the seasonings in the cooking process early enough, this allows sufficient time to absorb the seasonings effectively throughout the food. A
roast has a long time to cook, but there will be plenty of time to absorb the seasonings.
You can choose to add the seasonings during the entire cooking process. You must make sure to taste the food to evaluate the flavour, though.
Overseasoning will overpower and ruin food's natural flavour. In the cooking process, dried seasonings should add earlier than fresh seasonings.
Adding Flavour
During the cooking, process flavourings may also be added to the food. The effects of flavourings on the food prepared will also depend on the
length of the cooking time. Before you can determine whether to add some flavourings, you need to know how long the food would cook.
Flavours require heat to produce their flavours. They will need time to combine with the natural flavours they've added to the food. For instance,
whole spices, such as ginger or whole peppercorns, take longer than ground spices to be absorbed into the food. When you add flavourings to
foods while cooking, you may need to think about this timing. Yet flavours should not be overcooked.
Some flavourings are considered blends. A blend is a combination of spices, seeds, and herbs. Chilli powder, curry powder, and garlic salt are
examples of mixtures. These are readymade dried products that can be purchased from a supplier or created in a commercial kitchen. Blends can
be completed ahead of time, or on the spot. Some foodservice businesses have their original combinations. Customers might sometimes purchase
containers of these blends to take home for use in their kitchens. When herbs are used together with spices as a mixture, they complement each
other by enhancing the flavour of the food.
Food enhancing is a learned skill and talent. Learning how to flavour and season food without overpowering the food will take a lot of practice.
8
Practice combining flavours to see what effects you can achieve. Regularly taste food to determine the right level of seasoning for each dish.
Herbs and Spices
8
Main Idea
A food service employee must be able to identify and use herbs and spices. Correctly used, they can enhance a dish. Incorrectly used, they can
ruin a dish.
Herb Varieties
Could you tell the difference between chervil and parsley? Do you know how to recognize nutmeg and allspice? Do you know how to store herbs
and spices so that they remain fresh properly? Foodservice professionals need to know:
● What it looks?
● In what forms they are available?
● What are their flavours and aromas?
● How to use them to enhance the food’s flavor?
Herbs and spices enhance the food’s flavor, but you must use them correctly. Incorrect use can ruin the flavour of foods.
Herbs are a flavouring that adds colour and aroma to foods. A herb is a plant that grows in temperate climates. The parts of the plant that
harvested are the leaves and the stems. They can be used fresh or dried.
Basil, chives, oregano, and sage are examples of herbs. Fresh herbs need to use whenever possible. Fresh herbs are plentiful or most abundant,
in the summer season. In the fall, fresh herbs could be dried or frozen for use during the winter. They knew which herb to use when to use it, and
with what food is an essential aspect of your job.
Herb Use
Herbs can use with cold and hot dishes. Other herbs have a delicate flavour, but some have a bold flavour. Herbs can purchase in two forms: fresh
and dried. Fresh herbs aren't as aromatic as dried herbs. When using fresh herbs, you can use twice as many dried herbs as might be needed in a
recipe.
Fresh herbs need to be minced or crushed as close to cooking or serving time as possible. They could be added at the end of the process of
cooking. You can add fresh herbs to not cooked foods, like salads several hours before its time of serving. It often needs plenty of time to release
their flavour to cold foods. Dried herbs could be added at the beginning of or during the process of cooking. Using a little, then taste the food
before adding more. Excessive use will ruin the dish.
Other herbs and healthy foods are natural combinations. For instance, the lamb has a rosemary flavour. Basil and tomato sauce seem to go hand
in hand. But chefs often experiment to create exciting dishes of different combinations. You would also want to experiment with combining
complementary herbs in a dish to see how they together enhance flavour.
Herbs
Basil
Basil is a herb with soft, leafy stems from the mint family. It has a mild, liquorice-
like flavour and is available in many varieties. Basil is available as crushed
leaves or ground, either fresh or dry. Basil used in soups, sauce for tomatoes
and salads. Its use on pizza, chicken, vegetables and pesto.

goodhousekeeping.com
Bay Leaf
It is a herb that comes from a laurel tree in the evergreen bay. The leaves of
the bay are dried. They either come as a whole or break up into small flakes.
They use in meats, stews, vegetables, and soups. Until eating, entire leaves of
the bay should remove from the meal.
Chervil
 slightly
peppery, parsley shaped herb.
 Available as crushed leaves or ground, fresh or dried.
 Could be used in baked goods and soups, sauces, salads, fish and shellfish
dishes.
Chives
Chives of the onion family are long, toothpick-like leaves of a plant. Chives have a
delicate, flavour onion. Chives come in fresh, dry or frozen. Chives can be used to
flavour bread and soft rolls as well as soups, sauces, dips, and spreads. Chives could
also use the onions instead. They're commonly used with sour cream to top off a baked
potato.
Cilantro
Cilantro, from the coriander plant, has bright green leaves with long stems. It has a distinct odour and a
unique flavour. Cilantro is available fresh or chopped and frozen—cilantro in sauces, salsa, and to add
flavour to different dishes.
Dill
Dill is a feathery-leaved herb. It has a strong, distinct flavour that is commonly
associated with pickles. Dill comes in fresh or dried leaves. Dill in many soups, salads,
and bread. It also is used to flavour various vegetable and fish dishes.
Garlic
Chives
Garlic chives are flat stems. These have a mild, garlic flavour and are available fresh. Garlic chives can use to flavour bread, soft rolls, soups,
sauces, dips, and spreads.
Lemongrass
This grass is tough and fibrous. The base has a lemony flavour. It comes in fresh stalks—
lemongrass in curries and many southeast Asian dishes.
Marjoram
Marjoram is part of the mint family. It has a warm, mild flavour. Always available as fresh
or dried, as crushed leaves or ground. They are often used to flavour soups, stews,
gravies, sauces, and many poultry, fish, and meat dishes.
Mint
Mint grows in many varieties, with peppermint and spearmint being the most
widely known. It comes as fresh or dry. Mint used in sauces, sweet dishes,
pastries, ice cream, and tea. Often it is paired with chocolate. It operates on
beverages for lambs, peas, and fruit.
Oregano
Oregano is also called Wild Marjoram. It has a bitter taste and comes as fresh or dry, like leaves or
ground. It can be used in soups, sauces, tomato dishes, pizza, egg and meat dishes.
Parsley
Parsley is grown in many different varieties and has a
soothing effect on your taste buds. Like leaves or flakes, it comes as fresh or dry. Parsely is used commonly
in soups, sauces, and dressings. It is also used as a garnish sprig, or chopped and used to add colour to
foods.
Rosemary
It is the mint family member with evergreen shrub and needle-like leaves. It has a strong,
aromatic flavour. Fresh or dry, whole or ground, available. Rosemary can found in soups,
stews, sauces, and baked goods.
Sage
Sage belongs to the mint family. It has fragrant and warm, soft downy leaves. Fresh or dry, whole or ground, available. Sage could use in soups,
stews, sausages, and stuffings. It is used as the poultry and pork seasoning as well.
Savoury
Savoury is another member of the mint family. It has a spicy taste and comes as fresh or dried,
crushed leaves. Meat and pork dishes, chicken, eggs, stuffing and many baked goods were
savoury.
Tarragon
Tarragon is a daisy family herb that has a flavour, a
cross between mint and anise. Béarnaise sauce is what gives its flavour. It comes as fresh or crushed
leaves, or as dried. Tarragon may use dressings, mustards, marinades, vinegar, sauces and soups to
flavour the salad. Also, chicken, veal, and fish could.
Thyme
Thyme is a family mint shrub. It has a sharp and spicy flavour. It is available as crushed leaves or
ground, fresh or dried. It is used in meat, poultry and fish dishes, in soups and baked goods as well.
Sachet
When cooking liquid dishes, such as soups, stocks and sauces, you should add fresh herbs in a
sachet or garni bouquet to the dish. For a bag the sachet is French. A garni bouquet is a combination
of fresh herbs and vegetables tied in the twine of a butcher's bundle. In a stockpot, the pile is simmered and removed before serving the dish. The
leeks, parsley, celery, and thyme are the most common ingredients in a garni bouquet.
Herb Storage
Fresh herbs can usually be loosely wrapped in damp paper towels, and placed in a refrigerator on sheet pans. Store it between 34 ° F (1 ° C) and
40 ° F (4 ° C) at temperatures. Dried herbs should be kept in opaque or light-blocking containers, preferably airtight. Storage dried herbs in a cold,
dry place, between 50 ° F (10 ° C) and 70 ° F (21 ° C) at temperatures. Don't expose stored herbs to excess moisture, light and heat. That can
weaken its flavour. As dried herbs mature, they lose their flavour, naturally.
Variety of Spices
Spices originate from the branches of the bark, seed, bud, fruit, root or plant, and tree. Spices are commonly often found in their dried form as
opposed to spices. Spices come in two forms: in powder, whole or ground. Spices may be sweet, peppery or spicy. The flavour and aroma of
spices come from oils. Some plants have both a spice and a herb. Dill leaves, for example, are a herb, and dill seeds are a spice. -- spice, its
aroma, or distinctive, the pleasing smell should be recognized and its effect on food.
With the help of a sachet, you can easily add spices to hot foods like soups, sauces, and broths. A sachet allows you to apply the spice flavour to
the food without leaving the actual spice to be served in the dish. Typical sachet ingredients include the crushed peppercorns, cloves, and garlic.
Spice Usage
Spices can be used in different forms, such as whole, chunks, ground, or sliced. The way you use it depends partially on the length of time you
cook. It requires whole spices longer to release their flavour. That means that whole spices should be added to the cooking process as early as
possible. A dish which has a cooking time of 10 minutes does not give you enough time to use whole spices.
If you poach fruit or make a marinade, you can use whole spices too. A marinade is an acidic liquid which could use to soak meat before cooking,
to give the flavour and tenderness of the flesh. Spices should add to cold food several hours before serving time.
Spices
Allspice
Allspice is the dry, unripe pimiento tree berry, a tropical evergreen found in the
West Indian and Latin American areas. The berries are dried out and left either
whole or ground. Allspice flavour combines nutmeg, clove and cinnamon
flavours. It's dry, whole, or ground. Allspice is used primarily for pickles, meats,
fish, sausages, and sauces. Ground allspice is used in cakes, relishes,
puddings, and preserve.
Seeds of Anise
These are dried greenish-
brown seeds, with a strong
aroma and flavour similar
to liquorice. They are
whole or ground dried and available. Anise could be used to flavour a variety of dishes,
including sauces for fish, bread, cakes, cookies and sweets.
Cardamom
In the ginger family, cardamom
is the seed from a herb fruit. It has a sweet aroma and almost peppery flavour. It is
behind saffron and vanilla the third most expensive spice in the world. It can be
whole or ground. Cardamom could be used in baked goods, curries, sweet dishes,
yoghurt.
Cinnamon
It is the thin, dried
inner bark of two
related laurel family evergreen trees. More than any other spice it is used in baking.
Cinnamon has a warm aroma and a spicy flavour. It is available in the sticks or
ground dried. Cinnamon is used and preserved in cakes, cookies, pies, curries, sweet
potatoes, meat stuffing.
Celery Seeds
 Celery seed is a small, seed-like fruit that has a strong celery flavour.
 It is available with salt, whole, ground, or mixed.
 Celery seeds could use in all its form in sauces, salads, coleslaw, and pickling.
 Ground celery seeds could use in dressings for soups, stews and salads.
Powdered Chili
It is a combination of cumin, onion, garlic, and chili pepper, dried and ground. It is used in meat, egg dishes and chili
dishes.
Cayenne
 Cayenne comes from hot red peppers that ground into powder.
 It has a strong flavour which gives a "kick" to food.
 It could be dried and ground.
 Cayenne could also use for meat, fish, poultry and eggs.
 It could use in soups, sauces, and salads.
Cumin
Cumin seeds are the dried, ripened fruit of a herb in the parsley family. It looks like a caraway
seed but has a very different aroma and flavour. Cumin can be whole or ground. It is the spice
that lends its distinctive flavour to the chili. Also, cumin could use to flavour chicken, fish, curries,
hard couscous cheese, and sausages.
Chiles
Chiles are pepper which grows from round to oblong in a variety of shapes and sizes. It ranges from
red, yellow, and green to purple. Chiles could be mild, sweet or extremely hot. They are fresh and dry
in store. It also use in different dishes including pickles, sauces, vegetable dishes, salsas, meat
dishes, and salads.
Dill Seeds
It is small, dark seeds of the dill plant are dill seeds. They have a
slightly sharp taste and a distinct smell. Seeds from the dill are used in soups and salads. They are also used for
sauerkraut and fish.
Fennel Seeds
Fennel seeds came from a tall and hardy plant in the family of parsely. Fennel plant is used in cooking and
pickling. It has a mild, anise-like flavour. Whole fennel seeds are used in bread, crackers, and sausages.
They could use in tomato sauce, marinades, and fish and shellfish.
Saffron
Saffron is a yellow spice came from the plant of crocus with a sweet scent and bitter tastes.
Saffrons are the most expensive spices in the world.
It is available in the market dried as whole threads or ground.
Peppercorn/Pepper
Woody vine that climbs trunks of tree and makes small berries grapelike clusters. The berries
begin green, and then turn red as they mature. Three true varieties are found: green, black ,
and white. (Pink pepper doesn't come from a pepper plant.) Each has its own unique flavour.
Pepper is available whole or ground, and as peppercorns. Pepper is found in dishes of all
kinds.
Nutmeg
Nutmeg is the fruit or seed kernel of the evergreen nutmeg tree. Nutmeg is dried, detached from the shell and
either grounded for grating or kept whole. Nutmeg has a sweet, warm, spicy taste. Freshly grated nutmeg is
superior in flavour to prepared ground nutmeg. It lends itself to many baked products, soups, sauces, chicken,
custards and potatoes.
Mustard Seeds
These are the small, round, smooth seeds of the watercress family. They have a tangy flavour. Mustard seeds
are available in the market whole, ground, or prepared as a condiment sauces. These could also be used in
salad, salad dressing, and sauce. They are used with meats, fish, eggs and cheese.
Paprika
Paprika is came from dried, ripe, red sweet peppers. It has a sweet flavour. Hungarian
paprika can be either semi-hot or very hot. Fresh, dried, whole, canned, diced, or ground
is available. Paprika is used in dishes such as soups , stews, sauces, salad dressings
and tomatoes. Often used to accentuate dishes of fish and shellfish.
Ginger
Ginger is the underground stem of a native plant to Asia. It can be used dried or fresh. Dried
ginger is often used in baking to flavour cookies and cakes, or with fruits. Fresh ginger has a
stronger flavour than the dried form and should be peeled before it is used. Ginger has a strong,
sweet, peppery flavour. It is available in the market whole, in pieces, ground, and in sliced. Fresh
ginger is used with curries, fish, and poultry.
Spices can also be used to add or enhance color to a food. For instance, saffron is used to give
a soft yellow color to dishes such as paella, a Spanish rice dish with shellfish or meat, and Risotto Milanese is an Italian dish that contains rice
sautéed in butter before it is added to stock. Ground cinnamon could be dusted over a dessert to make a beautiful topping.
Ground spices release their flavour faster. It is best to add ground spices at the end of the cooking process.You have to measure them correctly
every time you cook with the spices. If you use too many, strong spices, such as clove, cayenne, or cumin, will overpower the meal. In fact, the
food should not be dominated by spices but complemented it. Exceptions are the chilis or curries.
Spice Storage
Spices should be stored away from sunlight, in airtight containers. Light will cause deterioration of the spices. This will rob their flavor of spices. At
the temperatures of 50 ° F to 70 ° F (10 ° C to 21 ° C), spices are best stored in a cool , dry place. The flavor of spices can be affected by many
factors besides sunlight and heat. The source, age, and type of the spice play a role in the period of storage of a particular spice. Often inspect
spices to ensure they have maintained their strength. Discard spices with a weak or strangely bitter flavor.
Condiments
Main Idea
Condiments can be served with food to enhance flavour.
Variety of Condiment
You've heard about herbs and spices, and how they affect food flavor, but what about the condiments, seeds and nuts that can be served with
food to improve the taste? You'll need to know what diet they 're moving to.
Traditionally a condiment is used as an accompaniment to fruit. An accompaniment is something that suits something else well. The aim of the
Condiments is to complement or go well with flavors of the food. They vary from hot and spicy to sweet and tart, or sour. Condiments may be
purchased ready for use or created inside house’s or food establishment’s kitchen.
Sauces could be use as a condiment for many foods. Many sauces can enhance foods’ taste:
● Salsa is a cooked or fresh mixture of chopped chiles, onions, and cilantro and tomatoes. Not opened, cooked salsas could be stored at
room temperature for up to 6 months. Open salsas should still be wrapped securely and refrigerated. Can keep fresh salsas refrigerated for up to
seven days or below.
● Ketchup is a tomato based sauce that is used as a flavouring around the world.Ketchup has a tangy, sweet-and-sour taste. Some ketchup has a
flavouring added, such as a jalapeño. It can taste stale as ketchup ages.
● Steak sauce is tangier than ketchup. It is used with grilled and broiled meats.
Prepared Mustards
Prepared mustards include a combination of white, black, and brown mustard seeds, vinegar , salt, and spices. Prepared mustards have a variety
of texture, from smooth to coarse to chunky. They also have different flavors, ranging from mild to hot. Prepared mustards are served with pork ,
beef, vegetables, sandwiches and salads. You may also use prepared mustards in vegetable sauces, or as part of a sauce. They lose flavour, as
mustards age.
Pickled Condiments
Some condiments have pickled ingredients. Pickles are made from fermented vegetables or chemically changed in brines or vinegar flavoured and
Seasoned with dill, garlic, hot pepper, sugar or salt. Cucumbers, tomatoes, and chili peppers are also pickled. A pickled item that is finely chopped
or ground is called a relish. The sweet and dill flavours are the most common.
Vinegar
Vinegar is an acidic, sour liquid used in food, salad dressings, and marinades. White vinegar, red wine vinegar, balsamic vinegar, and cider
vinegar are some common vinegars. Discard vinegar three months after they are opened.
Flavoured Oils
Ingredients such as herbs, spices, and garlic were enhanced with a flavored oil. This ingredient oils are extracted and then poured to olive oil or
canola oil. Some flavored oils are produced by simply adding olive oil or canola oil to the flavor enhancer itself, such as garlic. Only prepare
enough to use for one day to prevent foodborne disease. Sometimes vegetable oils are combined to create an unique taste. Szechuan-flavored
oil, for example, is a combination of sunflower oil , canola oil and sesame oils.
Storage of Condiments
Closed condiments should be stored in dry and cool places. The temperatures between 50 ° F (10 ° C) and 70 ° F (21 ° C) should occur. Most
open condiments should be placed in the refrigerator. Remove canned condiments from the cans once opened, and transfer them to airtight plastic
containers. Keep condiments in the refrigerator once they opened.
Application
A. Use a this spider diagram like this one to list the four different types of pepper and their flavour.
B. Some cookbooks say adding salt to water would help cook pasta faster while others suggest adding flavour. Cook two batches of
pasta: one salted and one salt-free. Creates a hypothesis of what you expect will happen as the water boils.
Note how long it takes to boil the water, and cook the pasta. Compare each flavor. What is/are your conclusions ? Can they suit up
with your hypothesis? Write a summary which explains your results.
Learning Insights
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Post-Test
Multiple Choice
Direction: Read the following statement carefully. Choose the letter of the correct answer. Write the answer on the space provided
and check the box under each question. (2 pts. each)
___ 1. ________is a traditionally served as an accompaniment to foods.

b. Dessert b. condiment c. spices d. beverage
2. ________is the most widely used spice in the world.
a. Pepper b. onion c. ginger d. Peppermint
3. It is used in cakes, cookies, pies, curries, sweet potatoes, meat stuffing, and
preserves.
b. Celery b. cinnamon c. ginger d. malunggay
__ 4. It is used to give a soft yellow color to dishes such as paella, a Spanish rice dish
with shellfish or meat, and risotto Milanese, an Italian dish that includes rice that
is sautéed in butter before the stock is added.
b. Ginger b. paprika c. saffron d. fennel seeds
___ 5. Discard vinegar _____ months after they are opened.
b. One-month b. two months c. three months d. four-month
__ 6. ____ are made from fermented vegetables, or chemically changed in brines or vinegar flavoured and seasoned with dill, garlic, sugar,
peppers, or salt.
b. Pickles b. wine c. fish sauce d. condiment
__ 7. The sauce was used with grilled and broiled meats.
a. Ketchup b. Vinaigrette c. salsa d. steak sauce
__ 8. It is a tomato-based sauce used throughout the world as a flavouring.

a. Ketchup b. tomato sauce c. marinara sauce d. salsa
__ 9. _________is the most expensive spice in the world. It is available dried as whole threads or ground.
a. Saffron b. fennel seeds c. chiles d. Cayenne
__ 10. It is an ingredient that intensifies or improves food without changing the

food’s natural flavour.
a. Flavourings b. seasoning c. condiments d. herbs
Chapter 7
Food Plating and Food Presentation
D. Food Plating
E. Food Presentation
F. Elements on a Food Plate
G. Parts of the Plate
H. Cutting, Molding, and Shaping Techniques
I. Saucing Techniques
Introduction
This lesson will define food presentation and food plating and identify the elements found on a plate. Students will apply basic food pre -
sentation techniques and garnishing.
The Food Preparation’s definition in the dictionary is: “the art of modifying, processing, arranging, or decorating food to enhance its
aesthetic appeal.”
One of our first experiences of food is how it looks and smells. If a dish smells good and looks good, you would be tempted to it in-
stantly.
Learning Outcomes
LO 1. Define food presentation and food plating;

LO 2. Identify the elements found on a plate;
LO 3. Apply the basic food presentation techniques, and
LO 4. Use garnishes on food plating
Post - Test
A.
Direction: identify the parts of a food plate and elements on a food plate. Write the correct answer in the box provided.
Parts of a Food Plate
Elements on a Food Plate

B.
Direction: Write the correct term described in each statement.
____________ 1. It is the art of offering the food on a plate with art and style that will make food visually pleasing and satisfactory to diners.
____________ 2. It acts as a backdrop for the food.

____________ 3. These are small, decorative pieces of food used to enhance the appearance of a dish.
____________ 4. It is the process of making slices of food items with consistent thickness and arranging them in the same order that they cut.
B.
Direction: Write the items asked in any order.
Three essential factors to be considered in food presentation
1.
2.
3.
Seven Plate Compositions
7.
8.
9.
10.
11.
12.
13.
Six Basic Presentation Techniques
11.
12.
13.
14.
15.
16.
Lesson Proper
Food presentation is the art of offering food on art and style that will make food visually pleasing and satisfying for diners.
The purposes of presenting food are to:
1. Serve the food at the right temperature, for both safety and protection
of great flavour.
2. Offer the foods an attractive and appropriate look.
3. Make it easy to identify and eat food by the guest.
4. Highlight all aspects of a dish: texture, colour, temperature, shape,
height, and aroma.

According to the Asian Institute of Culinary Arts (2012) presentation, one should consider:
Main Item
Side Dish
1. The proper temperature and flavor of food
 Serve hot foods immediately on hot plates and platters with cover.
 Serve cold foods on thoroughly chilled plates, platters, or serving dishes. Refrigerate the cold foods or hold it onSuce
ice
2. The colour, shape, and texture of food
 Many colours are more appealing to the eye.
 Use natural colours.
 Use varied colours, textures, and shapes of fruits and vegetables on the dish.
3. The plate, garnish, and arrangement
 If the plate has a right balance of colours, flavours, shapes, and textures, no garnish is necessary.
 The garnish should be edible and appropriate to the food.
 Present food combinations that work well together.
 Portion size should match the plate size.
Basic Guidelines for Plate Arrangement (Asian Institute of Culinary Arts, 2012)
1. Keep off the food in the rim of the plate.

2. Do not spread the food to all parts of the plate.
3. Plate the food most attractively.
4. Don’t put too much sauce on the food.
5. Refrain from using the same pattern over and over again.
6. Garnish only when necessary.
7. Simplicity is the key.
Plate Composition
Colour. Choose lively and distinct colours of foods. Do not use monochromatic colours. Choose several exciting colours. Choose the plate wisely
to come up with the right colour combinations. The colour of food can use as an element in the design. Green gives the impression of freshness
and vitality. Brown, gold, and maroon are warming, comforting, and creamy. Orange and red are intense, powerful colours. Colours that harmonize
are those that touch each other on the colour wheel (for example, green, blue, and violet are complementary colours, while blue and orange are
contrasting). Clashing colours are not always a problem. A more common concern is the overused of one colour on a single display. (Culinary In -
stitute of America, 2014).
Height. Arranging food with peaks necessitates vigorous planning and careful conceptualization. Try to mound a mashed potato; lean pork chop
slices on a load of rice; top some rice with diagonally sliced grilled chicken and cross asparagus over the top of it; stand upright a half portion of
turon, or place green peas beneath a thick slice of poached fish. Use rolling, folding, and piling to add heights in foods.
Shape. A good deal of wide-ranging cut-out shapes and forms of meat, vegetables, and fruits will be visually gratifying on the sight of a diner. Use
cubes, cylinders, spheres, pyramids, or even irregular shapes perked up the food presentation.
Textures. Eating foods with different texture is enjoyable to one's mouthfeel. It offers a certain degree of a kick to crave for more because of the
9
crispy, spongy, velvety, and chunky textures playing in one's mouth. Some foods visually appear to be lustrous, while others are dull.
Flavour. The ultimate verdict of the food presentation is in the tasting Flavor is greatly influenced by the quality of ingredients, cooking methods
used, and seasonings added into the food.
Temperature. Serve foods according to their required temperature to present the food safely and delectably to the diners.
Garnishing. Garnish is often needless, but it is essential in some cases Garnishes should harmonize with the food on the plate. Garnish is the
decorative finishing touch of a food presentation.
Basic Food Presentation Techniques:
1. Symmetrical compositions of food presentation mean that both sides are the same when split in half. The food items on a plate have identical
numbers, colours, textures, and shapes on the left side and right side. It characterized by a well-proportioned arrangement on a food plate from a
midpoint.
2. Asymmetrical compositions of food presentation mean that there are imbalanced numbers, colours, textures, and shapes on a food plate.
There is no centre identified. It portrays as natural.
9
.
3. Contrasting elements of food presentation mean there are conflicting components on the food plate. Contradictory may exist in terms of
numbers, colours, textures, tastes, and shapes of food items like white rice and dark meat, salty mixed vegetables and sweet sauces, soft fillings,
and crunchy crust and the likes. The divergence of inferior.
two opposite elements make one superior while leaving the other
4. Complementary elements of food presentation mean that number, colours, textures, tastes, and shapes of food items complement each other.
5. The focal point of food presentation is something that captivates one’s interest. The position of the focal point on the food plate decides
whether the food display is symmetrical or not.
6. Lines in food presentation represented by sauces and long strips of food items that may come in straight or curve forms of various lengths.
Lines give the impression of motion and continuity. Lines ate textures and patterns when combined with other lines (thin lines, thick lines,
horizontal lines, vertical lines, diagonal lines, curved lines, and zigzag lines). The line starts with a point and ends with a point. Photo Source: Art
Fusion, 2014
Arranging the Food (The American Culinary Federation, 2006)
Whenever possible, use the natural colours, shapes, and textures of food as a guide to their arrangement or placement.
Use other elements on the plate (a vegetable and starch side dish to introduce complementary or contrasting colours, flavours,
textures, and temperatures.
Leave some space on the plate unfiled.
Create a focal point (the spot on the plate that draws one attention first) by using colours or height to catch the guest's attention.
Position the focal point so that it does’nt hide the main element on the plate.
Position the main item of the dish so that it is easy for the guest to eat.
Communicate with the server regarding how the plate should set down
in front of the guests.
Food Plate
Round plate with ă rim is the classic, traditional, and most flexible shape that
set a perfect backdrop for the food.
A large plate gives a sense of sophistication and sumptuousness. A small
the plate shows the impression that a portion of food is more significant.
Plates, bowls, platters, and serving dishes should be immaculately clean,
spotless, odourless, no chips, and no cracks from food plating to serving time
Keep serving dishes cold for appetizers, salad, and desserts in a cold place.
Plates should be kept warm in serving hot foods and are placed in a warm place.
The edge is the outer side of the dinner plate where the thumb of the food server has direct contact with the plate while the rest of the four fingers
Rim Interior Plane Edge
are supporting underneath. Verge line
Rim is the flat, separate border that stretches in 1 ½ inch to 2 ½ inches thickness found at the outer part of the dinner plate.
The verge line is the inner ridge mark at which the rim ends, and the centre section of the dinner plate begins.
The Interior plane is the innermost flat surface of the dinner plate where food should creatively be arranged and served.
Cutting Techniques (The American Culinary Federation, 2006)
Make slices of a consistent thickness and arrange

them in the same order that they cut (this is
known as sequencing).
Strive for clean edges and side when one cut foods by keeping knives and other cutting tools very sharp. Keep steel rod nearby as one
works and use it frequently.
Give foods that are naturally flat and give some height; roll or fold slices, arrange them in piles of pyra -
mids, lean cuts or pieces up against other foods, or use serving pieces to raise foods higher than other
elements on the plate.
Photo Source: https://www.pinterest.ph/pin/208573026465897882/
MoIding and Shaping Techniques
(The American Culinary Federation,2006)
Use a container to hold liquid foods, including soups, stew, sauces, and condiments presented "on the side."
 Select containers that make the portion look generous without appearing too large or too skimpy.
 Heat or chill the container, if appropriate.
 If the container is prone to fall or drop from the kitchen to the table, use the underliner to hold the container in place.
Use a molder
to give shape to loose foods.
 Select mold with size to make a single serving.

 Spray or brush the mold lightly with oil.
 Fill the mold with the foods and pack it down into the mold.
 Tip the mold unto the plates
 Lift the molder away carefully to preserve the shape.
 Note: If you are unmolding a food item onto a plate, the food should position first.
Curtis Stone Showtime Presentation Rings Ateco Ring mold set to shape rice or rains
For fruits or vegetables

Ateco Pyramid molds to shape jellies and rice Ateco Half Sphere mold to shape rice or tartares
Stacked Cobb salad
Make a nest with long, thin, cooked foods, such as pasta or noodles.
 Use a kitchen fork to lift a single portion of the food.
 Twist the food around the fork. Slide the food from the fork onto
the plate.
Make a border or bed from foods such as pureed potatoes or rice
 Portion rice other loose grains (couscous, and so forth) in a shallow bowl or deep
plate, make a well in the centre and scoop an amount of stew into the centre.
• Pipe or spoon purees at the rim of a plate to make a "wall" in place that can hold a stew.
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Use cutters to portion and shape foods such as es casseroled potatoes or polenta.
 Select the appropriate cutter size to make the correct portion size.
 Be sure that the cutter is clean and that the cutting edge is straight and
even.
 Treat the cutter if necessary, to prevent the food from sticking to it (for
instance, brush the cutter or spray it with a light film of oil, dip the cutter
into hot water, or dip the cutter into a flour or meal.)
 Press the cutter down into the food, then lift it away. Some foods will lift
away directly in the cutter; others may need to be carefully lifted out of
the pan after they cut with a small offset spatula or palette knife.
 Avoid making cuts that spaced too far apart, as this will decrease the number of servings you can make from a batch.
Saucing Technique (The American Culinary Federation, 2006)
Applied Directly
 Ladle sauces over foods to add colours, give gloss or sheen.
 Place sauces un use them for contrast and to preserve the texture of
foods with crisp crusts.
 Drop small amounts of intensely flavoured sauces (including flavorful oils, pesto, aioli, and balsamic vinegar) around or over the food,
as long as it makes sense to do so (A fork of food can be dipped in the sauce to control the intensity of the flavour.).
 Toss or blend foods with a sauce to hold them together or to disperse them evenly before you plate them (an example is adding a
pesto sauce to cooked pasta).
Two or More Sauces on a Plate
 Choose flavours and colours that complement or contrast with the main item as well as with each other.
 Choose sauces with good body to keep them from running together.
 Keep sauces apart by putting them on various parts of the plate.
 Join sauces to create a pattern by swirling or marbling them.
Food plating is the arrangement and overall styling of food on a plate.
Chef Anna Limjap defines Food Styling or Food Plating as the way "how food is arranged on a plate and garnished. Here is where a plate of
food is treated like a painting, and the rim of the plate is the frame."
Garnishes are small, decorative pieces of food used to enhance the appearance of a dish—Colour, shape, or texture used as a finishing touch.
Chef considers a garnish that does nothing more than adding a spot or colour, without a specific link to the dish, a nonfunctional garnish (The
American Culinary Federation, 2006)
If, on the other hand, the garnish helps the guest to identify the dish or permits him or her to personalize it by adjusting the flavour with a bit more
of a herb or seasoning that is already in the dish, it is considered a functional garnish (The. American Culinary Federation, 2006)
Consistent with the American Culinary Federation (2006), choosing the right garnish requires the same care you put into selecting the seasonings
and aromatics for the dish. They added that garnishes include all of the secondary elements on the plate. Classic garnishes are croutons, fresh or
cooked fruits, and vegetables, sauces, condiments, and whole or chopped herbs.
 All garnishes must be edible.
 All garnishes should serve a function beyond merely adding colour, adding flavor, adding texture, and adding height are some of the
essential functions a garnish can fulfil.
 Garnishes should be a position for maximum effect.
 Prepare and present garnishes just as carefully as any other elements on the plate.
 Garnishes should not be so large that they obscure other elements on the plate or get in the way when the guest starts to eat. (The
10
American Culinary Federation, 2006)
Application
A. Give your impression of each food below. Use the diagram below by putting a checkmark in the box that will best describe the food
presentation and food plating
10 REFERENCE:
 Basic
used multiple
culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D., Marilyn S. De Leon, M.A.T. Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
Garnish is appropriate to the food Garnishes is position in maximum effect
colour
used varied shapes Food is off to the rim of the plate Poor food presentation
Plate has good balance of colours and shapes

Portion size match the plate Arranging food with height Other impression/comment:
___________________________
Food combination work well together Symmetrical composition of food ___________________________
used multiple
colour
Plate has good balance of colours and shapes Poor plating

Sauce is not too much.
___________________________
used multiple
colour

___________________________
used multiple
colour

used multiple
colour
used varied shapes Food is off to the rim of the plate ___________________________
Poor food presentation
Plate
used has good balance of colours and shapes
multiple Poor plating
Sauce is is
Garnish not too much. to the food
appropriate Garnishes is position in maximum effect
colour
Portion size match
used varied shapesthe plate Arranging
Food is offfood with
to the rimheight
of the plate Other impression/comment:
Poor food presentation
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Food
Plate combination work well
has good balance together
of colours and shapes Symmetrical composition of food ___________________________
Sauce is not too much. Poor plating
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Learning Insights
The most important I have learned in
this lesson:
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Post-Test
A.
Direction: Identify the parts of a food plate and elements on a food plate. Write the correct answer in the box.

B.
____________ 1. It is the art of offering the food on a plate with art and style that will make food visually pleasing and satisfactory to diners.
____________ 2. It acts as a backdrop for the food.
____________ 3. These are small, decorative pieces of food used to enhance the appearance of a dish.
____________ 4. It is the process of making slices of food items with consistent thickness and arranging them in the same order that they would
cut.
Direction: Write the items in any order.
A.
Three essential factors to be considered in food presentation
1.
2.
3.
Seven Plate Compositions
7.
8.
9.
10.
11.
12.
13.
Six Basic Presentation Techniques
11.
12.
13.
14.
15.
16.
Chapter 8
Stocks, Sauces, and Soups
A. Stocks
B. Sauces
C. Soups
Introduction
Stocks are the liquids that form as the foundation for soups and sauces. Learning how to stock up will help you make flavorful soups
and sauces. A good stock provides the basis for good soups and sauces.
Learning Outcomes
LO 1. Identify the elements of stocks

LO 2. Explain the preparation of different kinds of stock
LO 3. Identify items that can be nutritional elements.
LO 4. List the main ingredients in a sauce.
LO 5. Distinguish between the five mother sauces.
LO 6. Outline the steps to prepare a roux.
LO 7. Explain how to store stocks, soups, and sauces.
Pre-Test
Direction: Write the answer on the space provided below.
1. What are the stocks’ four main ingredients?

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2. What vegetables should you use for a mirepoix?

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3. Which ingredients could make into white stocks?

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4. Fish stocks should make from the bones of lean fish or shellfish. What can other ingredients be added to a fish stock?
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5. Discuss what is the main purpose of the fat layer in a stored cooled stock?
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6. Explain what is/are the best way to store sauces?
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7. How is velouté named?

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8. List items that can be used as thickening agents.

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9. Describe a sauce Espagnole.

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10. What are the different classifications of soup?
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Lesson Proper
Stock Basics
The French word for the stock, meaning bottom, ground, or base, is found. The quality of sauces and soups is depended on the stocks that are
used as their base since the 16th century. Learning the ability to make stocks would help you to create strong foundations for sauces and soups.
A stocks are liquids that form the foundation of the soups and sauces. Simmering different combinations of bones, herbs and vegetables extract
their flavors to build their foundations.
Stock Elements
A stock consists of four ingredients: a nourishing element, a mirepoix, a garni bouquet and a liquid. These ingredients are usually combined to
make the most of the stocks in the following proportions:5 parts of nourishing elements
 1-part mirepoix
 bouquet garni
 Liquid is 10 parts
Nourishing Elements
The most essential ingredient in a stock is the nourishing or nutritional elements. A nourishing or nutritional elements include any one
or a combination of the following:
 Fresh bones of beef, lamb, chicken, fish, veal, or game
 Trimmings of meat
 Fish stock from trimmings of fishes
 Stock from Vegetables
The nourishing or nutritional elements provide nutrients, color and flavour. Some nourishing or nutritional elements bring other
benefits to the stock, such as bones, which add gelatin.
Mirepoix
Mirepoix is a combined chopped vegetables that are used in stock to enhance and add flavor, color, and nutrients. The ingredients
may vary with each recipe but usually include two parts onions, one-part celery, and one-part carrots.
Bouquet Garni
A bouquet garni in Freench is a combination of fresh vegetables and herbs, like parsley stems, carrots, leeks, celery, and thyme that
are tied in a bundle with twine of butcher. This bundle is added to the liquid and is allowed for simmering. The bouquet garni should be remove
before we use the stock in other food.
Liquids
Water making up the largest portion of the stock, almost always in the form of water. When you start cooking the liquid used to make stock should
be cold. This brings out the ingredients' full flavor, which keeps the stock from becoming cloudy. When preparing all the ingredients, the ratio of
liquid to the nourishing element should be 2 is to 1.
Commercial Stock Base
Stocks are available in the market in a concentrated or powdered form, called as base. Using a commercial base saves money and
time. However, what many bases add inconvenience, they lose quality of the flavor.
Check the ingredient list when selecting a commercial base. Recall that the ingredients are listed in order from the highest weight to
the lowest weight. A base of commercial stocks of higher quality would list fish, meat, or poultry extracts rather than salt or sodium first. You can
give a fresher taste to the commercial stock bases by simmering them with bones and mirepoix for a few hours. Then the mixture is strained and
used as a stocks.
Some chefs use commercial stock bases to add stronger flavor to sauces and soups.
Commercial stock bases can either be added as a supplement, or added where there is not enough stock. Recipe must be adjusted when using
bases because of the high amount of salt they contain.
Types of Stock
Brown, fish, and vegetable, and white stocks are the main types of stocks. They are sometimes referred to by the names in French.
Stock Names
Stock Sources: There are many types of stocks, which often referred to by their French names.
https://nscpolteksby.ac.id/ebook
White Stocks
A white stock is made from vegetable-simmered with chicken , beef, veal, or fish bones. White stock while cooking is generally
colorless. You might blanch the bones before adding them, to keep the stock as clear as possible. Some chefs, however, think that doing so will
allow the flavor to be lost.
Brown Stock
The brown stock is either made from beef , veal, chicken or game. It gets its color from roasting, in a hot oven, the ingredients without
water. Browned bones, mirepoix, and tomato or tomato products combine to give color to a brown stock. This mixture is then moved to a stockpot,
and simmered with water and herbs.
Preparation of Brown Stock
The steps to make white stock and brown stock are mostly the same. The main difference for brown stocks is the bones and mirepoix are browned
by roasting.
Follow those steps for browning the stocks:
1. Cut the veal bones or beef into three to four inch pieces.
2. Browning slowed down by moisture so don’t blanch or wash the bone.
3. Put the bones one layer deep in a roast pan.
4. Roast bones in the oven at 375 degrees F (191°C) or higher for more than an hour. Occasionally stir. Other chefs oil the bones lightly before
browning.
5. Put the browned bones in a stockpot and cover with water. Place the water to a simmer.
6. Keep or reserve the excess fat from the roasting pan.
7. Deglaze with water the pan. To deglaze is to add a liquid and stir over heat until the drippings are dissolute.
8. Add the mixture of deglazed to the pot.
9. Combine mirepoix and reserve the fats in a pan as the bones begin to simmer. Brown in the oven or on range's top.
10. Skim impurities from the stock and fat as it begins to simmer.
11. Add to stockpot the tomatoes or tomato products and caramelized vegetables, up to three or four hours before the end of the cooking. Do not
stir up a stock or it will get cloudy. Continue to take steps to make white stock.
Fish Stocks
Fish stock is made by cooking the bones of lean fish or shellfish slowly. The process for making fish stock is the same as making a
white stock, though the cooking time is shorter for a fish stock. When applying lemon juice or other acids to the water, the result is a flavourful
liquid called a fumet. A fumet is flavored more strongly than normal fish stocks since it is reduced by 50%.
Vegetable Stocks
An important addition to many healthy dishes is the vegetable stocks, which do not include meat products. Crop stock also forms the
bases for many vegetarian and vegan dishes. Vegetables, herbs, spices, and water are the essential ingredients of a vegetable stock. Proportions
and kinds of vegetables can vary from one recipes to another. Only boil the vegetable stock for 30 to 45 minutes. Use more of the vegetable if you
like a particular vegetable stock flavour. Then add vegetables such as celery and onions to round out the flavour. All-purpose vegetable stock,
such as artichokes, brussels sprouts, or cauliflower, does not include strongly flavored vegetables. They tend to overpower other flavours. When
cooked for too long, some dark-green, leafy vegetables, such as spinach, develop an unpleasant smell.
Glaze
A glaze is a reduced and
concentrated stock. This results in a liquid that
is flavourful, thick, and syrupy and becomes
solid when cooled. Glazes are formed by
reduction. Reduce the process of evaporating a
part of the water of a stock by simmering or
boiling. It can be used to flavor sauces,
vegetables, meat, poultry , and fish with small
amounts of glaze.
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teksby.ac.id/ebook
Storing and Cooling Stock

Always stock cool before storing it. There are three ways to cool up stock. Rapi-Kool ® should be used, it is a container brand which can be filled
with water and then frozen. To speed up the cooling process, this frozen container is then put into stock. Other method is to pour the stock into a
container which is less than 4 inches deep and place it in the fridge. The stock should never cool in the refrigerator. A refrigerator is not built to
cool hot foods. s he stock will cooll in a refrigerator too slowly. This could allow the growth of bacteria, making the food unsafe to consume.
A third cooling method is explained as follows:
1. First, put the stockpot on a rack or block in an empty sink. Be sure the stockpot is balanced and won't spill out. This is known as
venting. When the sink fills with water, it will allow cold water to pass beneath and around the pot.
2. Insert the overflow pipe over the drain to allow circulation of the water.
3. Turn the cold-water tap on next.
4. Continue running cold water into the sink forcing the excess water to drain the overflow pipe as it warms up from the pot of the stock.
Transfer it to a tightly fitted plastic container and mark it and date it when the stock is cool. Never put the hot stock in a refrigerator to
cool it off. The steam and heat could affect other foods. It may also affect your refrigerator, and the overall temperature inside the refrigerator can
rise. A stock can be stored in a walk-in or reach-in refrigerator for several days.
A stock which has not been properly cooled will spoil within six to eight hours. If you're unsure of its freshness, discard the stock.
Remove the fat layer before making use of the stock.The fat rises to the surface, and as a stock chills, becomes solid. This fat layer
acts as a preservative and keeps the stock fresh below it. Before reheating the stock, however, the fat layer must be scraped or lifted off. When
heated, the fat would not reincorporate back into the stock. Also, stock can be strained to remove additional fat via cheesecloth. As other foods,
the stock should be thoroughly reheated to help avoid foodborne illness. Reheat stock for at least 15 seconds, at a temperature of 165 ° F (74 ° C).
Hold stock at or above 135 ° F (57 ° C) when it is to be used for servicing.
Sauces
Sauces are flavored thickened liquids. They will bring excitement and flavor to an otherwise bland dish.
A good sauce is one of the best ways to bring flavour and excitement to any meal. A good sauce will turn a memorable dish into a mediocre, or
memorable one. People love a variety of foods and sauces, from chicken to vegetable dishes. Knowing how to make a good sauce is an important
step in becoming a great chef.
A sauce is generally a liquid that is aromatised and thickened. It is usually formed by adding to stock of a thickening agent, seasonings,
and flavours. An ingredient such as cornstarch is a thickening agent which adds body to the sauce. Béchamel, a basic French white sauce made
with milk and a thickener, and hollandaise sauce are two sauces which are not made with stock. Hollandaise sauce is composed with lemon juice,
eggs and butter.
The sauces are meant to complement the accompanying foods. They should never overpower their food or detract from it. Making a good sauce
takes up a lot of time. To create stocks many restaurants use condensed or powdered commercial bases mixed with water. Therefore stocks and
sauces should not be reduced, since there is no gelatin in these commercial bases. These bases guarantee a consistent flavor and texture while
consistency may be a concern. There are also premade sauces available but they may not have the flavor of fresh sauce.
Ingredients in the Sauce
Sauces are made from liquid ingredients, thickening agents, seasonings, and flavouringss. Classic sauces depend on a few essential
ingredient combinations.
Liquid Ingredients
In most sauces the liquid ingredient serves as the base or body. Usually you would use a type of stock as the base for a sauce. White
stocks made from chicken, veal, or fish can be used. Some sauces call for brown stocks. Vinegar or tomato products can be added for acidity to
the sauces. Sometimes milk is also used as a base. Another liquid ingredient in sauces is the clarified or drawn butter.
Thickening Agent
A major difference between the stocks and sauces is the need to thicken a sauce. Most forms of starch are thickening agents. When put in a liquid,
the starch granules absorb moisture, a process called gelatinisation. This method is used mostly in thickening sauces. A good sauce will have
those four features:
 No lumps
 A flavor that is not pasty or floury
 Sticks to the spoon’s back
 Would not break apart when it cooks down. Thickening agent includes flour, cornstarch, arrowroot, instant starches, vegetable purées
and bread crumbs.
Flour
Bread and all-purpose flour are the most often used to thicken fats from the pan in which the main dish has been sautéed or fried. Flour
could also be mixed with butter that has just been melted as a quick way to thicken a sauce or soup.
Cornstarch is a powdery, dense flour with about twice the flour's thickening power. It is also used in sweet sauces and desserts. A sauce
made from cornstarch can appear almost clear and have a glossy texture.
Arrowroot is like a cornstarch but is more expensive. It is made from several tropical plant roots. Arrowroot creates a sauce which is clearer
than cornstarch. It is often used in frozen foods, because when frozen and then reheated, the sauce would not break down.
Instant Starch
Instant starches were dried after they were cooked. They can thicken a liquid without heating it up. They are used more commonly for baking than
for making sauces.
Bread crumbs because the crumbs are cooked, bread crumbs will quickly thicken a liquid.
But bear in mind that a sauce thickened with crumbs of bread won't be smooths.
Vegetable Purées
A purée is a mashed, strained, or finely chopped vegetable into a smooth pulp. Sauces may be thickened with purée. A vegetable like potatoes or
a combination of vegetables can be cooked with herbs , spices and other flavours, and then puréeed. If a purée should be to be thin, add water,
cream or stock. A coulis is a sauce from a purée of fruits or vegetables. Vegetable purées and coulis are healthier options, since they do not rely
on the heavier sauces' fat content.
Seasoning and Flavoring
The liquid ingredients can be the basic flavor of most sauces, but the finishing touches will be added to the seasonings and flavours
you include. Simply change an ingredient or two to change the character of your sauce.
You already know that seasonings and flavours can be used to improve a dish's flavours. Salt, pepper, mustard, vinegar, spices and
herbs all can change a sauce's flavour.

Reduction of Thinckening
Also the sauces are thickened by reduction, the process of simmering a liquid down. A liquid may be cooked up to a half or a fourth of
its original amount. This makes the taste even more concentrated because it reduces the amount of water.
For maximum smoothness, use several layers of cheesecloth and a china cap to strain the sauce. Cheesecloth is a loose-woven
cotton cloth that is used in cooking and cheesemaking. Straining can also remove many herbs, spices, or other seasonings from the stems and
leaves. It won't take away the taste.
Sauces can be judged in the following categories by their quality:
 for shine, color and appearance
 Flavor
Thickening as a Science
Starches, such as cornstarch and flour, are also used to thicken sauces. Starch consists of many glucose molecules granules, which are bonded
together. It usually doesn't dissolve in cold water because of the large structure of a starch molecule. However, as the water is heated , the
molecules which make up the starch become more active. This weakens the bonds between the molecules of starch, and they absorb water.
When the hotter the water gets, the more the granules can absorb until they start swelling. This is what is called gelatinisation. The granules have
absorbed so much water near to boiling point of the liquid, between 160 degree F to 180 degree F (71 ° C to 82 ° C), that each granule eventually
pops. Starches rush into the sauce and the sauce thickens.
Mother Sauce
The five basic sauces are known as grand sauces or mother sauces. Many of these sauces are made by combining a liquid with a thickening
agent. This mothers sauces are made from compound sauces. For example, a mother's sauce like béchamel forms the basis for another five
sauces.
Sauce Espagnole
Sauce Espagnole, which is French for Spanish sauce, is made from thickened brown
stock and also contains some type of tomato product. This type of sauce generally has
few added seasonings. The demi-glace is made from Espagnole sauce. It is half of the
Espagnole sauce and half of the brown stock that has been reduced. Demi-glace comes
half-glaze from French. Demiglace is the basis for many brown sauces for compounds.
Some chefs use demi-glace as an individual sauce more often than they use the
Espagnole sauces.
Sauce of Tomato
Tomato sauce is created by simmering a flavored tomato product, seasonings, and stock
or other liquid. Although basic tomato sauce is only made with vegetables, some
variations add meat. Tomato sauce is a sauce which is very versatile.
Sauce Béchamel
Known as a white sauce or a cream sauce, this mother's sauce is made by thickening milk with a white roux sauce, also known as a blond sauce,
which is made by thickening a light-colored roux stock. The sauce derives its name from the type of stock it contain.
The Hollandaise Sauce

Hollandaise sauce from the French word is made of emulsified egg yolks, clarified butter, seasonings, and often lemon juice. Emulsification
happens as substances, such as water and oil, are mixed with an emulsifier such as egg yolks. These substances won't separate once they are
mixed.Other Sauces
Hundreds of different compound sauces come from the five basic mother-sauces. A marinara sauce is made, for example , by adding
olive oil and herbs to a basic tomato sauce.
However, not all sauces come from these mother sauces. Some sauces are made from a fruit or vegetable puree. Some sauces are made from
the butter or meat juices.
Salsa
Salsas can include a combination of raw fruits or vegetables, spices, onions, and chilies. Yet they can be used for more than just dipping veggies
or chips. Salsas may also be used for potato, poultry , meat, or fish food sauces.
Relishes
Another type of sauce is Relishes. This sauce is often made with fruits or vegetables, and can be used as a condiment or sauce for meat, poultry
and fish. The sauce can be cooked or pickled, which means preserved in a vinegar or brine solution that has been seasoned. Relishes may be
sweet, savory, or spicy. They vary from smooth to chunky in texture too.
The Gravy
Gravy is a kind of sauce from meat or poultry juices; a liquid like milk , cream, or broth; and a thickening agent like a roux. Pan gravy is made of
roasted meat or poultry with deglazed pan drippings. The meat is served together with the pan gravy. Using a side dish such as mashed potatoes
to serve gravy, too.
Compound Butters
You can add seasonings to softened butter to make a compound butter. You may have eaten in a restaurant where herbs like basil,
chives, or parsley is blended with the bread in the butter. A compound butter is sometimes placed on top of a piece of fish or meat just before
serving. When the butter melts, the food is flavoured. It makes a stylish appearance as well.
Independent Sauce
Four common examples of independent sauces are applesauce, cocktail sauce, sweet and sour sauce, and barbecue sauce. These sauces can
be served both hot or cold.
Roux Preparation
A lot of sauces are made out of stock and roux. The most widely used thickening agent is a roux. Most chefs use 60 percent flour and 40 percent
fat in sauces to reduce calories and fat. One important skill is being able to make a good roux.
Equal fat and flour parts by weight when cooked together form a paste. Roux could be white, blond, or brown depending in part on the length of
cooking it is.
Ingredients of Roux
Cooking fat can be used to make roux as follows:
• Clarified butter: Clarified butter, also known as drawn butter, is purified butterfat. This means the butter is melted with removal of the water and
the milk solids. Clarified butter is preferred to make roux, since the water in unclarified butter changes the roux consistency. The result is one
pound of clarified butter, 11⁄4 pounds of butter. Clarified butter must be made well in advance.
11
Béchamel Sauce Recipe
11
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Margarine
Margarine is often used instead of butter, because of its low cost. Although margarine quality varies, it generally doesn't make a sauce
as good like butter does.
Animal Fats
These fats are include butter, lard, and the fats which come from an animal directly, such as chicken fat. Using those fats to sauce
flavour. Using veal fat in veal velouté for example and chicken drippings in chicken gravy for example.
Vegetable Oil
 This oils include those specific oils from plants as well as mixtures of different vegetable oils, including corn, safflower, and soybeans.
Since these oils do not add flavor to a sauce, it is not recommended for sauce making.
 Shortening This solid white fat has no flavour, and has a high melting point. For frying or baking this makes shortening better than for
making sauce.

 Starch content plays an important part in flour's thickening ability. Because bread meal contains less starch than cake flour, 10 ounces
of bread flour have the same thickening power as 8 oz of cake flour.
 In most commercial kitchens that bread flour is used to thicken sauces. For most sauces, however, the recipes are based on the use of
bread flour or all-purpose flour, that has about the same thickening power as bread flour. If you are using some kind of flour, be sure to
adjust the ratio of roux to liquid. Cajun recipes, for example, may call for browned flour. In an oven, the flour became browned.
Browned flour has less ability to thicken than unbrowned.
Roux Ingredients Proportions
Remember you have to use equal amounts of fat and flour to produce a nice roux. Test this by making sure all the starch granules are coated with
enough fat. The excess will rise to the top if too much fat is used, and must be skimmed off. For a roux the correct consistency is stiff, not runny.
Tips in Roux
To prepare well Roux can be tricky. When preparing roux, keep in mind the following:
12
• Do not use cookware made from aluminium. It would give the roux a metallic taste and make sauces gray with light colours. Use heavy, stainless
steel pots instead. They'll keep the sauces from burning or scorching or metallic tasting.
13
 Do not use very high temperatures or very low. A very hot roux that is mixed into a liquid will spatter and burn someone. A roux which is
colder than room temperature can cause solidification of the fat. An ice-cold roux could be about to solidify.
 Don't over-stretch. A sauce should almost reach the boiling point before it gets thickened by the roux. For medium consistency add 1 pound of
roux per gallon of sauce.
 A sauce 's color depends on the length of time it cooks a roux. Using the cooking times shown in Figure 20.2 to make a white, blond, or brown
roux.
 To avoid forming lumps, use one of the following methods when combining a roux and a liquid base: Add cold stock to the hot roux. To stir
briskly, use a whisk.
 Dissolve the cold roux in hot or warm liquid before adding it to hot stock. That will prevent the creation of lumps. Stir briskly. Cook the sauce
mixture at least 20 minutes after it starts boiling. The final cooking takes away the taste of floury.
Soups
Soups Types
13
Soup is an appetizer or as a main course, is a popular menu choice. Customers appreciate the quality of ingredients and tastes that
different soups provide. This section introduces you to the skills and competencies involved in soup production. Once you understand the basic
soup preparation procedures you can make a wide variety of nourishing meals. You could even make some exciting new soup.
Dinners and lunch are also served with soups. A special lunch might include a combination of soup and salad, soup and potato, or
soup and sandwich. When served with a crusty or chunk bread, a hearty minestrone or French onion soup will satisfy your appetite at dinner.
Menus most often offer either a cup or a bowl of soup to choose from. Even a soup is served in between a multiple course meal. A simple soup will
cleanse and refresh the palate. That means it has a neutral flavour.
Soups are as ancient as history. One of the first soup types can be dated to approximately 6000 BCE. By this time containers were
discovered which were waterproof and heatproof. This allowed boiling foods. The word soup originates from sop, which is a dish made from a
soup or thick stew soaked with bread.
Back in the 19th century commercial canning becomes possible. That supported commercial soups. Numerous canned and dry soups are on the
market today. However, most restaurants prefer to have their soups prepared from scratch. Fresh soups made of ingredients of good quality have
the greatest flavor.
Usually soups are classified as clear soups, thick soups, and specialty soups. Most of the soups start at a stock.
Clear Soup
A clear soup with a clear stock or a broth is made. Not thickened clear soups. Broth is made from simmered meat and vegetables and
is also called a bouillon. Vegetable soup is made from a clear seasoned stock or broth that can contain meat, starch, and vegetables such as
potatoes , rice, or noodles. A concentrated, clear soup made from a rich broth is known as consommé.
Clear soups are mainly made from broths and can stand alone as a dish.s Broths are more flavourful than stocks because
the meat is simmered along with the other ingredients and not just the bone. A broth can have much more flavour as stock is used as
the soup 's liquid ingredient, rather than water.
Clear soups are relatively simple to make. The ingredients need to be of the greatest available quality.
Steps to make a clear soup are the following:
1. Brown or simmer the meats and sweat the soup-flavored vegetables. Cooking or sweating vegetables in fat over low heat is a process that
allows moisture to be released from the vegetables. nThis allows vegetables to release their flavours quicker when combined with other
ingredients. Don't let the vegetable brown . If you live at an altitude higher or more than 2500 feet, the cooking time will have to be extend.2. Add
simmering stock to the vegetable.
3. Just continue to simmer the soup on a medium heat temperature.

4. Carefully skim off all impurities and fats as they goes to the surface when the soup mixture is simmering.
5. Season the soup to taste before it serve.
The Consommé
Consommé is a stock or broth. The broth is reduced and part of the water evaporates. This means the liquid gets more concentrated.
The strong flavor of a consommé is its most important feature or characteristic. However, second to its richness is consomme clarity. mClarifying a
consomé means removing the particles as they float upwards. The particles do not cloud the consommé in this way, and it remains clear. Since a
consommé needs to be completely clear, it's really important to start with the best broth.
Preparation of Consomme
Steps below will discuss how to cook consommé:
1. Combine poultry or beef, beat egg white gently, and other ingredients such as a tomato product.
2. Add the cold broth and stir. Heat it in a separate pan if the broth has a weak flavor, then reduce it until it is concentrated. Add it to the other
ingredients and chill.
3. Occasionally stir the mixture as you bring it over medium heat to a simmer.
4. The proteins from egg white and the meat coagulate as they cook and form a raft. The raft is a floating mass that is created from the meat and
egg mixture. The raft traps the impurities flowing up to the top of the broth. At this stage do not stir the mixture, and do not cover the soup. Mixing
would send the impurities back into the soup.
5. Reduce the heat and simmer to extract flavor and clarify for 1 to 11⁄2 hours.
6. To strain the consommé, use several layers of cheesecloth or coffee filters and a china cap. Nice taste and adjust seasonings as needed.
7. If the consommé is not used immediately, cool, label, date, and refrigerate.
8. When the consommé is fully cooled, remove all fat from the surface.
9. Through blotting the surface with a paper towel, remove any dots of remaining fat on the surface when reheating the consommé.
Vegetable Soup
Vegetable soup is one of the simple and easiest soup to prepare, but you still need to pay attention to details. Meat-based stock or
broth is most commonly used. Use a vegetable stock, or broth, for a vegetarian soup. Make sure all the vegetables are cut in the same size so
they cook evenly. Pasta or grains, like rice or barley, can be added to make the soup more hearty.
Thick Soup
A thick soup is not transparent or clear. Thick soups include a thickening agent, including roux, cream or a purée of vegetables. Examples include
thick soups such as chicken cream, or mushroom cream. Due to the thickening agents that are applied to them thick soups differ from clear soups.
Cream soups, the most commonly used thick soups, are often thickened with roux and made with cream or milk. The soup thins with milk. Cream
adds richness, without soup thinning. You may make cream soups from leafy or soft vegetables like broccoli, asparagus or spinach. Hard
vegetables may also be used including squash or roasted red peppers.
Purée Soup
Soups that are thickened in a food processor or blender by grinding the main ingredient of the soup are considered purées. Examples include split
peas, navy bean, and butternut squash soup. These heart-filled soups fill up and are sometimes served as a main course. Puree can contain
cream or milk.
Purée Soup Preparation
Puree soups are thick soups too. Although the cream is sometimes used to thicken a purée soup, the main ingredient of the soup itself is puréeed
for thickness. Puree soups have a coarser texture than soups of cream. The coarse texture is extracted from legumes or starchy vegetables, such
potatoes. These form the ingredients of the soup. Because these ingredients make the soup, it is usually very hearty and thick.
It makes a good meal with bread. Those are the steps to make a puréed soups:
1. Cut up fresh vegetable then sweat them over low heat in fat.
2. Add the liquid that had been simmering in a separate pan such as stock.
3. Add dried vegetables or starchy ones.
4. Simmer the soup until cooked but not overcooked vegetables.
5. Puree the soup with a food processor or mixer.
6. Simmer again until soup will reach desired thick.
7. If soup is too thick or too watery, add more liquid or thickening agent for thickness modifications.
8. Add and serve final seasonings.
Cream Soups
Cream soup is a thick soup, velvety-smooth. Cream soups are made from sometimes puréed, cooked vegetables. Pureeing soup
requires that the vegetables be cooked to a tender consistency to be easily folded into the soup. To fold means to gently stir in. Rich chicken broth
can also be used to make cream soups.
Preparation for Cream Soup Follow these steps to make a smooth cream soup:
1. Sweat hard vegetables in butter or oil, such as carrots or celery, cooking them slowly over low heat temperature.
2. When the vegetables have sweated, apply flour to thicken the soup to make it a roux.
3. Add the roux and vegetables with a hot stock or milk. Simmer, but then don't boil. Be careful the soup is not getting brown.
4. In addition to any soft vegetables such as asparagus or broccoli, add a spice sachet or garni bouquet, if you wish. Cook until the vegetables are
only tender.
5. Skim impurities and soup fat, as they simmer.
6. Puree the soup until it is pretty dry.
7. To finish the soup add hot Béchamel sauce or cream.
8. Taste the soup before serving it, and adjust the seasonings when needed.
Other Note
Remove salt If you add too much salt to a soup, try adding a raw, peeled potato to the soup. Simmer the soup for 15 minutes, then take the potato
out of the pot. The potato is going to eat the extra salt. If you have applied just a little salt, this may help.
specialty Soups
A specialty soup emphasizes the cuisine of a specific nation, or reflects or shows the use of specific ingredients or techniques. Other examples of
specialty soups include bisques, chowders, cold soups and soups from around the world.
Bisque and Chowder
A specialty soup usually made from shellfish and containing cream is known as bisque. The lobster bisque, for example, is prepared
like a cream soup. A bisque is made with a concentrated shellfish stock, such as lobster or shrimp, plus cream, and roux. Also the shells are
added during cooking for flavour. It eliminates the shells before straining the bisque.
A chowder is a specialty soup made from fish , seafood, or vegetables. Chowders can be compared to stews because they are chunky,
hearty soups. Most are based on fish, shellfish, or vegetables. Even the chowders are thickened with roux. They usually include potatoes, and use
the liquid ingredient as cream or milk.
Since bisques and chowders generally contain milk or cream, it is best not to leave them too long on the serving line. The batch can
become curdled or spoiled by milk. Ideally, make such soups in small batches.
Cold Soup
A cold soup may be cooked or uncooked, and then chilled. That decision based on the ingredients. The fruit used as a thickener for cold soups is
often yogurt, cream, or purée.
Cold soups are either cooked, or refrigerated or not baked. There are various methods of cooking a cold soup. Note also that adding dairy
products to cold soups decreases their shelf life.
Cooked Cold Soups
Vichyssoise is one of the most popular cold cooked soups, a cold version of the potato-leek soup. The cold cream soups differ in several ways
from the hot cream soups:
 Just before it is served, the cream is added to a cold soup, after it has already chilled. This method increases the shelf life of the soup,
since the cold soup is not processed with the added cream.
 Cold dulls a soup 's flavor, so just before serving, taste a cold cream soup to ensure it's flavourful enough.
 The cold cream soup consistency should be thinner than that of hot cream soup. Using either more liquid or less thickener.
Uncooked Cold Soup
Uncooked cold soups are easy to prepare. Most of the work in preparing these soups comes from chopping the ingredients. They often purée
fresh fruit or vegetables to make the soup thicker. Cream or yogurt are sometimes added, too. Making uncooked cold soups in smaller batches is
better because they stay fresh. Cold soups should be served in cold bowls as coldly as possible.
International soups relate to different countries or cultures. Borscht, for example, is a beet soup that originated in Russia. The number of ethnic
restaurants in the USA has been steadily increasing. Finding authentic Indian and Thai soups offered as specialties isn't uncommon. Soups are
almost always offered in ethnic restaurants on both lunch and dinner menus. These soups use ingredients associated with the cuisine of a
community.
Some international soups have become mainstream in the United States, such as French onion and gazpacho, a cold spanish soup. These soups
are often found in restaurants where cuisine is often American-style. They got famous in many parts of the world as well.
There are some international soups that are hearty enough to be meals. One of the international soups that can easily stand alone as a meal is
Minestrone. Minestrone is an Italian soup to be served whether as an appetizer or as a meal. This involves not only a variety of vegetables, but
also pasta and beans. That gives it a good texture and nutritional content. Also, minestrone is low in fat.
Many different types of soups from different cultures exist:
 Ginataan is a soup from the Philippines usually made from coconut milk, milk, fruits, and tapioca pearls. It is served hot or
cold.
 Oshiruko is bean soup in Japan.
 Egg drop soup features egg in a broth from China.
 Bouillabaisse is a fish soup in French. It is made in other parts of the world.

 It is called bullebesa in Catalonia.
 Creole soup from the American South is Gumbo. Thickened soup with pods of okra.
 India has curry as a flavoring is Mulligatawny soup.
 Traditional Mexican soup which has tripe and hominy is Menudo.
 Vietnamese beef noodle soup is Pho. If you could learn to make a variety of interesting international soups, you can make
flavorful and exotic menu.

Storing Soups
When making large batches of thick soups, cool and refrigerate the soup before adding the cream or milk. When you hold the soup in a steam
table it is best to heat only small batches of soup. Restock the soup if need be. Soups will continue thickening when they are in the steam table
hold. Be sure to check for consistency before serving. Heat the base over low heat temperature, then add the cream or milk to the base. Stir it
often in order to prevent the soup from scorching. Taste the soup and see if they need to adjust the seasonings.
The Science of Thickening
Starches such as cornstarch and flour are also used to thicken sauces. Starch consists of many glucose molecules' granules, which are bonded
together. Since a starch molecule has a large structure, it does not normally dissolve in cold water. However, the molecules which make up the
starch become more active as the water is heated. This weakens the bonds between molecules of starch, and they absorb the water. The hotter
the water gets, the more it collects the granules until they start swelling. This is known as gelatinisation. The granules have absorbed so much
water close the boiling point of the liquid, between 160 degrees F to 180 degrees F (71 ° C to 82 ° C), that each granule eventually pops up. Starch
rushes into the sauce and the sauce thickens.
Application
Procedure
A. Follow the instructions to form Mix 1 and Mix 2. Each mix will start with 1 pint of chicken broth, one small saucepot, and two
tablespoons of bread flour. Team 2 will also have a ½-cup container with a cover.
Complete the following experiment.
Mix 1 Pour one pint of chicken broth into a pot and heat it until it becomes very hot. Add two tablespoons of bread flour to the broth. Stir and
continue heating.
Mix 2 Pour one pint of chicken broth into a pot and heat it until it becomes very hot. Place two tablespoons of bread flour into the ½-cup container
and add ¼ cup of water. Cover then shake well. Pour this mixture into the broth and stir while heating continously.
The Analysis:
Compare both teams’ findings. What was different about each broth mixture? Share your ideas on why there were differences. See if you can
come to one conclusion. Use this conclusion to write a cooking tip on the best way to thicken hot soup or sauce.
B. Five steps in making a clear soup. As you read, use the sequence chart like the one below to record these steps.
Learning Insights
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Post-Test
1. What are the four main ingredients of stock?

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2. What vegetables would you use to a mirepoix?
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3. What ingredients can be made into white stocks?
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4. Fish stock is made with the bones shellfish or lean fish. What are the other ingredients that can be added to a fish stock?
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5. Explain the purpose of the fat layer in a cooled and stored stock?
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6. Explain what is/are the best way to store sauces?
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7. How is velouté named?
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8. List all the items that can be used as thickening agents.
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9. Describe a sauce Espagnole.
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10. What are the different classifications of soup?
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Chapter 9
APPETIZER, SALADS, SALAD DRESSINGS, AND SANDWICHES
Learning Outcomes
LO1 Define appetizer, salad, salad dressing, and sandwiches.
LO2 Appreciate the different variety of appetizer, salad, salad dressing and
sandwiches.
LO3 Apply the different techniques of making an appetizer, salad, salad dressing, and sandwiches.
Introduction
This lesson deals with the skills and knowledge essential for preparing and serving appetizers, salads, salad dressing, and sandwiches
in a commercial kitchen or catering company. Salads may be traditional or contemporary, varying in ethnic or
cultural origin, serving either cold, warm or spicy, and may contain a variety of
cooked and uncooked ingredients. Dressings and sauces may also be traditional or
modern and can vary from ethnic to cultural context. Appetizers are foods that
usually precede a meal, or maybe even served as a drink accompaniment.
They have various hot and cold dishes that can be either traditional or modern and of different ethnic and cultural backgrounds.
Pre-Test
A. True or False
Direction: Read each statement carefully. Encircle T if the statement is true or F if the statement is false.
TRUE FALSE QUESTION
T F The appetizer is part of a meal that’s served before the main course.
T F Canapé is a bite-sized finger food consisting of three parts.
T F Relishes are savory dips, a popular accompaniment to potato chips, crackers, and raw
vegetables.
T F Appetizer salad usually containing a portion of high-protein foods, such as meat, fish, eggs,
legumes, or cheese.
T F The two types of salads are Plain and Compound salad.
T F Blue Cheese dressing is a great option for chicken wings and salads.
T F The main course salad is sweet versions containing fruit, gelatin, sweeteners, and whipped
cream.
T F Sturgeon fish roe is eaten with their accompaniment called Caviar.
T F Soups And Consommés include the appetizer category because they are served in this course
more than ever before.
T F The appetizer should be big on flavor, big on size and price.
B. Enumeration
Direction: List the following.
Types of Appetizer
1.
2.
3.
4.
5.
Types of Sandwiches
1.
2.
3.
4.
5.
APPETIZER
Lesson Proper
An appetizer is part of a meal served in advance of the main course. You could
serve an appetizer of crab-stuffed mushrooms to your dinner guests when they arrive for dinner first. An appetizer is typically a small serving of
food — only a few bites —intended to be consumed before entry, and sometimes shared by many people.
Appetizers may be served at dinners, banquets, and the like before a meal. It is
particularly common at weddings when it takes time for wedding parties and guests
to get to a reception after the wedding has occurred. Long parties that
take place after a daily meal will serve appetizers, a mid-afternoon party with no plan to
serve dinner or an after-dinner party that features appetizers. Hence, guests
have the opportunity to snack. Most restaurants offer a range of appetizers served immediately before dinner as a first meal.
Characteristics of Appetizers: Appetizers should be big on flavor, small on size, and price.
TYPES OF APPETIZER
1. 1. COCKTAILS– Consist of several pieces of bite-size fish, shellfish, drinks, and fruit served with tangy flavored sauce. They need to be
fresh in appearance and attractively arranged to have an appeal to the eye. Several cocktails are orange, pineapple, grapefruit, or tomato
juices served with cold salad dressings.
2. 2. HORS D' OEUVRES- Formerly used to precede a meal served either hot
or cold, they are small portions of highly seasoned food. The principal criterion for making the hors d'oeuvres should be consistency. Though most
of the
hors d'oeuvres are served cold, and hot ones are also available.
3. CANAPE– A bite-size or two finger-sized food consisting of three parts: a
foundation, a spread or a tip, and a garnish or garnish. They are savory snack titbits.
They might get served hot or cold. The pieces should be elegant, petite, young,
pleasing to the eye, and contrasting colors. There's no selection of recipes to make canapés. Individuals or variations of various colored products
are used on the little bits of bread, toasted or fried, biscuits, etc. fancifully made. After Chef Zakuski, the larger canapés are called ZAKUSKIS.
4.RELISHES/CRUDITES-They are pickled products and ripe, crisp vegetables like julienned carrots or sticks
of celery. Relishes are typically placed in a slightly deep, boat-shaped dish before the visitor.
5. PETITE SALAD– are small pieces that typically
exhibit the features seen in most salads.
6. SOUPS AND CONSOMMES– They are included in the appetizer list, as
they are consumed more than ever in this course.

7. CHIPS AND DIPS- Savory dips are common accompaniments to
raw veggies, crackers, and potato chips. For many dips, you prepare
it's important to have the proper consistency. It must not be so dense that it can not be scooped up without splitting the crackers or chips, but it
must be thick enough to adhere to the dips' bits.
Any of the classic appetizers are as follows:
 Caviar: Sturgeon fish roe served along with its accompaniments.
 Escargots: Snails are eaten with toasted white bread and garlic butter.
 Shellfish cocktail: Prawns dipped in mayonnaise on a plate of shredded lettuce.
 Huitres: Oysters served with their accompaniments.
 Smoked salmon: Smoked fish served along with brown bread and lemon segments.
 Jus de tomate: Tomato served with salt and Worcestershire sauce.
Tips for Appetizer Presentation
Make It Uniform
The appearance of the appetizer often refers to non-food products. If all the event components are synchronized, the event will always give you a
more elegant and polished look. Consider carrying all your skewers, picks, cups, dining trays, and drinking utensils in the same color scheme.
Another way to make the same effect of your elegant appetizers is to use the same content in the show. For instance, use bamboo
skewers alongside bamboo plates to create a natural and organic feel.
Customize It
Show your visitors that you paid attention to every aspect, including personalized extras. Connect your mark, event name, or other unique symbols
to select. You can also adjust products in different ways, such as using numbered picks or skewers, to show whether certain sandwiches are vegan
or the meat appetizer's temperature. Remember, a good appetizer performance is about getting coordinated as well.
Introduce Color
Infuse the color of your presentation with a surprise element. Attach pineapple or dragon fruit to the beef cab to brighten up the flavor. Infuse the
color of your presentation with a surprise element. Apply pineapple Garnish with a piece of fresh fruit or a suggestive glaze
drizzle.
Fresh parsley or basil is also a favorite choice to add some color to the sauce. Other processing choices may include the zest of the fruit, such as
vegetables, bananas, raspberries, bell peppers, and spinach. This trick is particularly useful when you use white or neutral serving dishes because
the colors pop.
Roll Them Up
A lot of food presentation concepts are pretty easy. Give an amazing look to your appetizers by rolling them up. It can be shaped as pin rolls,
lettuce-wrapped appetizers, sliced wraps, or cucumber feta rolls. Put a decorative pick in the middle of each roll-up to hold it in place.
Individualize
Place each appetizer on a small plate for an elegant look. Arrange all the little dishes on a large serving plate in a uniform pattern with all the
dishes arranged at the same distance from each other. This technique is excellent for improving the visual appeal of your group.
Use Skewers
Using skewers helps you create a beautifully appealing environment without taking up as much table space as possible if you put it in separate
compartments. Skewers can contain meats, but they can also offer a stunning set of fruit or vegetables. As an option in contrast to a sandwich.
Attach olives, banana peppers, grilled meats, and cheese as a tasty
Put It in a Cup
Using little cups or glasses as a base for your appetizer. Swirl the purple onion, spinach, and pepper together at the bottom of the glass top with a
cracker or
Mini bite for an imaginative appearance.
Using bamboo drinking cups as an environmentally friendly substitute for this guide. Cups also perform well as dip carriers to complement the
other appetizers.
They don't have to be a professional or skilled chef to work on an appetizer show at your case. However, by paying careful attention to detail, you
can improve your case's look and feel.
Salad
Salad is a salad composed of a combination of small pieces of food, usually vegetables or fruit. However, different varieties of a salad may contain
almost any type of ready-to-eat food. Salads are typically eaten at room temperature or chilled, with notable variations, such as south German
potato salad, which can be warm.
Salads can be eaten at any stage of the meal:
 Appetizer salads—light, smaller-portion salads served as the first course of the meal.
 Side salads- accompany the main course as a side dish. Examples include potato salad and Caesar salad.
 Main course salads—usually containing a portion of high-protein foods, such as meat, fish, eggs, legumes, or cheese.
 Dessert salads— is a sweet version containing fruit, gelatin, sweeteners, or whipped cream.
Salads are of two types:
Plain salads:
 Cucumber salad
 Tomato salad
 Fruit salad
 Beetroot salad
Compound Salad:
 Salad Russe: Dices of mixed vegetables in mayonnaise.
 Salad Waldref: Dices of apple, celery, and walnut, bounded with mayonnaise.
 Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons, and grated parmesan cheese.
Salad Dressing
Salad dressing is a blend of oil, vinegar, herbs, and other flavorings that you add over a salad.
The essential types of Salad Dressing
Salad dressing is getting the greens to the next stage. Through thick ranch dressings to light vinaigrettes, there are various choices for dressing
salads, and it's important to know which dressings are better matched to the ingredients.
Italian Dressing
Mike Mozart/Flickr
Italian dressing is a salad dressing consisting of water, vinegar or lemon juice, diced bell peppers, sugar or corn syrup, and a combination of herbs
and spices with strong flavors. Depending on your taste, you should add honey to balance the vinegar or lemon juice's acidity.If you want thicker
vinaigrette, the ingredients can be emulsified with vegetable oil to give the dressing a creamier consistency.
Caesar Dressing
T.Tseng/Flickr
Caesar dressing mixes anchovies, garlic egg yolks, mustard, and olive oil to produce a rich topping. This dressing is suitable for salads made from
harder greens such as Roman lettuce or Brussels sprouts. You should also apply orange zest or lemon juice to give a bit of citrus to the garlic and
anchovies.
Ranch Dressing
Mike Mozart/Flickr
Ranch dressing is not only excellent for salads but a common dip for vegetables or chicken wings. Ranch dressing ingredients are simple —
buttermilk, mayonnaise, salt, pepper, and garlic onion are a perfect start. Herbs such as parsley and dill help diversify the taste, and spices such
as mustard seeds, cumin, and coriander will add a boost to your ranch if needed.
French Dressing
Mike Mozart/Flickr
This ketchup-based sauce combines sugar, vinegar, lemon juice, onion, and vegetable oil to make a delicious red sauce with enough acidity to
assist with the plate's flavors. If you like a creamier sauce, just apply a bit of mayonnaise. It's the perfect dressing for people who prefer tangy
spices.
Thousand Island Dressing
Alan Levine/Flickr
Mayonnaise, which makes this sauce creamier than other dressings, is the main ingredient in Thousand Island dressing. What's going on in
Thousand Island varies from recipe to recipe, but popular ingredients include vinegar, olive oil, ketchup, mustard, lemon juice, tomato sauce, and
Worcestershire sauce. Thousand island dressings often have finely sliced vegetables, pickles and nuts tossed in to offer more texture and flavor.
Balsamic Vinaigrette Dressing
Mike Mozart/Flickr
A primary dressing that is easy to make at home, balsamic vinaigrette incorporates olive oil, balsamic vinegar, salt, and pepper to make a delicious
topping for salads and vegetables with good acidity. By boiling a huge volume of balsamic vinaigrette over a gentle heat for several hours, the
water in the vinegar can evaporate, the amount of balsamic vinaigrette with the consistency of the syrup and is even tastier.
Honey Mustard Dressing
NADKI/Shutterstock
Honey mustard is a famous top for hot dogs, burgers, French fries, and salads. The dressing mixes olive oil, garlic, and white vinegar with the
simple honey and mustard ingredients to produce a sweet taste that works well with both meats and vegetables.
Raspberry Vinaigrette Dressing
Elena Veselova/Shutterstock
Raspberry vinaigrette is somewhat similar to the balsamic vinaigrette, but with two major additions: raspberries and honey. These ingredients are
combined to make a perfectly sweet dressing for salads and roasted vegetables, and it's also a perfect option to help marinate meat.
Blue Cheese Dressing
Jules/Flickr
Blue cheese dressing is another popular choice for chicken wings and salads. The sauce is very creamy and is made with blue cheese, rice,
butter, whipped cream, and mayonnaise. The ingredients are combined with sugar, garlic, and onions to produce a rich, delicious sauce.
Poppy Seed Dressing
Farm Direct Hong Kong/Flickr

Poppyseed dressing has many other uses besides salads — it can be used as a marinade, as a fried dip, or as a salsa for vegetables and pickles.
The dressing uses poppy seeds, red wine vinegar, vegetable oil, and sugar to make a sweet, powerful topping used in many dishes.
Tips for Perfect Salad Dressing
1. Vinaigrette is usually more acidic and appears to break when left to stand. As soon as you start using equivalent proportions of vine -
gar, acid, and sugar, the dressing will emulsify, become slightly smoother, and remain mixed when placed in the refrigerator.
2. A strong rule of thumb for every vinaigrette is 1 part of the acid to 3 parts of the oil.
3. Use good olive oil whenever possible as it forms the base of many dressings. The olive oil’s inherent flavor will go a long way to en -
hancing your overall salad dressing.
4. It would be best to replace or use the acidic foundation for red wine, tarragon, white and balsamic vinegar, or lemon juice. You may
also use a mixture of various oils to fit the palate.
5. Sugar works well to take a little edge off the acidity, but you'll get more flavors if you play with honey, maple syrup, any apple or orange
juice, or even jams as sugar replacements.
6. If you've perfected simple vinaigrette, you can play by adding a range of ingredients from grated parmesan to fresh herbs to Worcester-
shire sauce and even a basil pesto dollop.
7. You may be very proud of your homemade salad dressing, but try not to drown your salad in it. Enable the subtle flavors to be im -
proved, rather than running on all the flavors in the salad. Here, the rule is to add enough to coat your salad. You're not allowed to have a soup
leftover after all the vegetables are finished.
8. Finally, toss your salad or not toss it? We say never toss a salad because all the healthy pieces, including tomatoes, olives, and feta,
fall to the bottom. But people seem to feel very confident about their favorite strategy, so figure out what fits best for you.
Sandwiches
A sandwich usually consists of vegetables, sliced cheese or beef, put on or between slices of bread or, more commonly, any dish where bread is
used as a container or wrapper for another form of food.
Types of Sandwiches
1. Open or Open-Faced
use one kind of bread and top up the filling. The slices of bread can be divided into cubes, triangles, or circles. Often butter spreads thinly over the
top, and bits of cheese or meat fillings are scattered over the top. They can be garnished with slices of vegetables, raisins, pickles, and the like to
make them more appealing. Open-faced sandwiches are similar to canapés, a form of French hors d'oeuvre.
2. Plain
The plain sandwich consists of two slices of bread that are often toasted. The crusts may or may not be eliminated, depending on the choice. But -
ter, mayonnaise, or a fresh sandwich spread may be used as a filler to keep the bread from collecting moisture from the filling. In addition to keep -
ing the bread from being soggy, the spread often provides flavor and nutrients. Also, it means that the bread and the filling are kept together. Any
suggestions that you might be familiar with may include a roast beef sandwich or grilled cheese.
3. Pinwheel
Pinwheels are made of flatbread (like a tortilla or lava bread) sliced lengthwise, around 3/8 inch thick. New bread is preferred since it's easy to roll
and doesn't split. Trim the crusts (if there are any) and flatten long slices with a rolling pin and spread bread with softened margarine or butter, the
choices of smooth filling, like marmalades, creamed cheese, peanut butter cheese pimiento, jellies, and jams. Smooth fillings are suitable for pin -
wheel sandwiches because they are not thick and can be stretched thinly. At the end of a slice, put the sweet pickles or a few stuffed olives.
Roll up the bread like a jelly roll. Wrap-wrapped sandwich individually and chill for a few hours or until firm. Unwrap the rolled sandwiches and split
into 1/2-inch slices until ready to eat. You are using a bread knife to make the cuts effective and clean. Arrange and serve on a tray. Garnish, if you
need to.
4. Closed Tea
Closed tea sandwiches can be prepared in advance and frozen. They can be withdrawn from the freezer at least three hours before eating.
Remove the crusts of day-old bread, take as many bits as possible from each sandwich, using cookie cutters in different shapes and sizes. Start
having various triangles, rectangles, and oblong shapes. Keep the crumbs of bits and crusts. Place butter on one slice of bread on each sandwich,
and top on the other, top of the buttered side on the filled side. Place in a warm, wet towel or on wax paper and put in an airtight container to
freeze.
5. Ribbon
A sandwich with various sizes. Think of something along the lines of bread, spread, cheese, meat, bread, and cheese. A perfect example of a lay -
ered sandwich is the picture just above. A ribbon goes a step further by cutting the crust and splitting the coated sandwich into square 1inx1
in pieces.
For this sandwich, colored bread is suited — alternate three slices of pink and green bread, each with one or two fillings scattered between slices.
Click the slices stack together, then cut crusts. Wrap for several hours, then relax. Cut into 1/2-inch squares, until ready to eat.
6. Mosaic or Checkerboard
Two sandwiches use a checkerboard or mosaic edition. Second, strip the crust, then cut it into squares of equal dimensions, like the ham and
cheese squares above, and then arrange the pieces to look like a checkerboard! If you can, this style of sandwich looks better when there are dif -
ferent colors in the kinds of bread you use.
The initial step is the same as the ribbon sandwiches.
1. Press together with a stack of slices, and then cut crusts.
2. Individually wrap in and chill for a few hours.
3. Cut numerous squares, each roughly 1/2 inch wide.
4. Spread cut sides of ribbons with fillings.
5. Place three ribbon sandwiches, to alternate between green and pink pieces. Wrap for several hours, then chill.
6. Immediately after removal from the refrigerator, s
7. lice about 1/2-inch thick into checkerboard sandwiches.
These are often called checkerboard sandwiches since they appear like a checkerboard with contrasting colors.
Sandwich-Making Tips
1. Hold slices in pairs while slicing bread, so that they fit together.
2. Have margarine, butter, or spread over room temperature to spread without splitting the bread. If need be, use oil. Make sure the distri -
bution is very thin.
3. Some diets also influence the kind of sandwich filling you should be using. Some people choose more pricey fillings such as ham,
lunch meat, corned beef, and sausages, while others choose basic fillings such as eggs, tuna, and cheeses.
4. Bread can also be layered as in clubhouse sandwich, with one or more types of filling.
5. Different bread colors can be combined and cut accordingly to produce unique sandwich designs.
6. Use spread thinly to reduce sogginess
on bread.
7. Vary the sandwiches by adding various shapes and fillings.
LEARNING INSIGHTS
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
How will I use what I’ve learned in the future?
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
Does the lesson leave you any question?
____________________________________________________________________________________________________________________
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Post-Test
A. True or False
TRUE FALSE QUESTION
T F The appetizer is part of a meal that’s served before the main course.
T F Canapé is a bite-sized finger food consisting of three parts.
T F Relishes are savory dips, a popular accompaniment to potato chips, crackers, and raw
vegetables.
T F Appetizer salad usually containing a portion of high-protein foods, such as meat, fish, eggs,
legumes, or cheese.
T F The two types of salads are Plain and Compound salad.
T F Blue Cheese dressing is a great option for chicken wings and salads.
T F The main course salad is sweet versions containing fruit, gelatin, sweeteners, and whipped
cream.
T F The roe of sturgeon fish served with its accompaniment called Caviar.
T F Soups And Consommés include the appetizer category because they are served in this course
more than ever before.
T F The appetizer should be big on flavor, big on size and price.
B. Enumeration
Direction: List the following.
Types of Appetizer
6.
7.
8.
9.
10.
Types of Sandwiches
6.
7.
8.
9.
10.
Chapter 10
Principles and Practices Observed in the Preparation of Starches, Cereal Grains, and Alimentary Paste.
Learning Outcomes
LO1 Define starches, cereals, grains, and alimentary paste
LO2 Identify the kinds of cereals grains and alimentary paste
LO3 Familiarize with the proper selection, preparation, and cooking of alimentary
paste.
Introduction
This lesson will learn the different principles and practices observed in preparing starches, cereals grains, and alimentary paste. So we can
improve our expertise in this genre.
Pre-Test
A. Identification
Direction: Identify the following statement. Write your answer before the number.
____________1. It is the common important carbohydrate in the human diet.
____________2. These are plants of the grass family that yield edible seeds or grains.
____________3. These are the kernels or seeds of plants known as cereal grasses.
____________4. It is the rich core of the grain that contains vitamin E, B vitamins,
healthy fats and antioxidant.
____________5. A general term used to refer noodles made from durum wheat flour.
____________6. It is large pasta tubes, also used for soups.
____________7. A type of pasta that is spiral-shaped that looks like the auger of
a corkscrew.
____________8. It is made from flat sheets of wide pasta cut into ribbon-shape
strands.
____________9. A wide, flat sheet of pasta alternating with minced meat, cheese and
tomatoes.
____________10. It is the layer protecting the grain that is fiber-rich, contains B
vitamins and trace minerals.
____________11. A type of pasta that is long, skinny, and cylindrical that works best
with oil or tomato-based sauces.
Direction: Name the following basic parts of cereal grain.
12.
14.
13.
15.
Cereals are plants of the grass family that yield edible starchy seeds or grains like rice, wheat, corn or maize, millet or sorghum, rye, oats, and
triticale cultivated as a major staple food.
Grains are the kernels or seeds of plants known as cereal grasses. Grains are processed to make a variety of grain products, including bread,
cereals, rice, and pasta.
Basic parts of a Cereal Grain
Husk/hull- is the inedible hard covering of the grain.

Bran- is the layer protecting the fiber-rich grain, contains B vitamins and trace minerals.
Endosperm- contains carbohydrates, proteins, and Vitamin B.
Germ- is the rich core of the grain that contains vitamin E, B vitamins, healthy fats, and antioxidants.
Kinds of Cereal
Rice Corn Wheat
Sorghum Barley Rye
Oat Triticale
Photo Sources: www.google.com
Starches and Alimentary Paste
Starch is a white granular, organic chemical that occurs in all green plants like cereal grains, root crops, and legumes.
Starch is a carbohydrate produced from agricultural raw materials and is commonly used in literally thousands of daily food and non-food uses. It
is the Human diet's most effective carbohydrate. Since it is organic and biodegradable, it is also an ideal raw material in many chemical
applications such as plastics, detergents, glues as a replacement for fossil-fuel materials. The starch molecule is composed of a large number of
units of glucose joined by glycosidic bonds. As an energy store, it is provided by all vegetables. It is almost entirely harvested in Europe from
potatoes, wheat, and maize.
Starch Characteristics
 Ability to absorb water limited.
 Starch in the uncooked stage is insoluble in cold water- forms temporary suspension because the polymer is too large.
 Doesn’t change the boiling point or freezing point of liquid
 Reversible
Starch sources are corn, tapioca, potato, sago, wheat, rice, arrowroot, and sorghum.
Alimentary Pastes or Pasta
is a general term used to refer noodles made from durum wheat flour that comes in different shapes, thicknesses, sizes, and texture.
Spaghetti is long, skinny, cylindrical pasta that works best with
oil or tomato-based sauces.
Fettuccine is made from flat sheets of wide pasta cut into

ribbon-shape strands.
Macaroni is commonly spelled maccheroni in Italy. It is the tube-

shaped made from semolina and water but without eggs, which
comes in different shapes like an elbow (a short, curved tube),
ditalini (tiny, very short tubes), mostaccioli (large, 2-in-long tubes
cut on the diagonal, with a plain or ridged surface), penne (large,
straight tubes cut on the diagonal) rigatoni (short, grooved
tubes) and ziti (long, thin tubes)
Rigatoni is bulky, ridged or grooved, slightly curved tubes of

pasta with square-cut ends excellent for chunky meat sauces
and cheese sauces.
Penne is a large 2-inch tube-shaped ridged pasta that resembles

the point of a quill but with diagonally cut ends.
Ditali is large pasta tubes, also used for soups. Roasted Tomato
Soup with Rosemary, Garlic, and Ditali Pasta.
Cannelloni are rectangular sheets of pasta dough that are filled
with a savory stuffing and rolled into tube shapes.
Fusilli is spiral-shaped pasta that looks like the auger of a

corkscrew. It is sometimes called pasta twirls. It comes in sizes
like half an inch ideal for salads and baked pasta while the
the longer version goes well for vegetable, cream, and cheese
sauces.
Tortellini is small pasta stuffed with flavorful fillings that

resemble a pregnant women's protruding navel. It is best
accompanied by tomato or spinach and tomato or cream
sauce.
Gnocchi The Italian version of a dumpling is Gnocchi. It is a ball or oval-shaped dough made of flour,
semolina, eggs or cheese, sweet potatoes or potatoes, baked or boiled and served with grated Parmesan
cheese or savory sauce and butter.
Ravioli is pillow-like pasta stuffed with a variety of cheese, meat,

seafood or vegetable fillings served with butter or olive oil,
tomato sauce or in soups and sprinkled with grated Parmesan
cheese.
Conchiglie is small shell-shaped pasta that is stuffed and

served with ragu (meat-based sauce), cream sauce, or a cheese
sauce.
Rotini is 1 – ½ inches long, tight twist-shaped pasta that is

shorter than fusilli.
Lasagna is a wide, flat sheet of pasta alternating with minced meat, cheese, and tomatoes.
Quality factors in cooking pasta
• It has the proper thickness so that it can cook uniformly and in the time needed, and it shouldn't be that
long;
• It remains strong, compact, and elastic, that is to say, al dente, even
cooked several hours after;

surface;
• It cooks equally from the outside in, without leaving any raw parts (Sometimes these are mistaken for the trait of being al dente), and there is no
starchy film on the cooked pasta
• Cooking water is as clean as possible (pasta loses starch, vitamins, and proteins in the water
while the cooking time is long);
• It is elastic and has the correct consistency throughout chewing, which are the key characteristics that make pasta al dente. Elasticity is
achieved when the gluten is of good quality (this relies on the use of high-quality semolina) and when the drying process was carried out at the
correct temperature;
•, it is porous. Porosity helps each piece of pasta absorb water evenly, doubling in volume yet cooking completely from the outside. These
characteristics also depend on the drying method used: if it is mild and thus carried out at the correct temperature, the pasta surface will not be
plasticized, but will remain porous, allowing water to be absorbed. Production times and costs are halved when drying at too high temperatures
(extremely common today in Italian and international pasta factories). Plasticization "will occur on the exterior of the pasta, resulting in longer
cooking times; it will stay raw in the center, and thus less digestible." Pasta, though, is valued because it is easy to eat and perfect for many
consumers.
• the color is a warm, bright yellow, both before and after cooking. One of the essential requirements for semolina to be judged of good quality is
the yellow index, a parameter from the Lab color scale, which should not be less than 24.
Pasta cookery
Ingredients and Equipment

 1-pound pasta
 Four to six quarts of cold water
 A large (6- to 8-quart) pot
 A long-handled heat-proof spoon
 1-2 tablespoons of salt

 draining the pasta using colander

Directions
1. Get the water to a boil complete, rolling style. Add salt to the boil ing water before adding the pasta. The pasta can taste flat if you don't
season the cooking water, no matter how salty the sauce maybe. The water temperature will decrease as you add the pasta. Before adding the
pasta noodles
, ensure that the water is at a complete boil.
Photo by Meredith
2. Stir gently. Quick pasta can be quickly stirred after added to the water, but let long strands and spaghetti soften for a minute before stirring.
Keep the pot uncovered when heating the pasta.
Photo by Meredith
3. At a fast boil, cook your pasta until it's tender to the bite but slightly firm. The more the pasta cook, the mushier it gets. Don't count on the
clock to determine the doneness; bite a piece instead. If it's done, it will be firm but tender and cooked. It can be much firmer if you use cooked
pasta as an ingredient in a recipe, such as baked ziti or Lasagna; it can retain moisture and cook further in the oven.
Note: If you're tossing the pasta with a sauce, reserve a cup or two of the cooking water before draining it. A thick sauce can thin the starch in
the cooking water and help sauces stick to the noodles.
4. Drain the pasta in a colander. If the recipe clearly says so, do not rinse the pasta with water. When you do a cold pasta salad, you can rinse
the hot pasta with cold water to stop the cooking. Another type of pasta noodles that can be rinsed after cooking is Lasagna. Otherwise, put the
drained pasta in the pot and cover it or toss it with sauce to keep it warm Here's where the reserved pasta water comes in handy to help thicken or
thin the sauce, depending on its use.
5. Serve pasta immediately in warm bowls.
Photo by Meredith
How Long to Cook Pasta
The time it takes for pasta noodles to cook will depend on your pasta's size and shape and whether it's fresh or dry. Most dried pasta cooks in 8-12
minutes; fresh pasta will cook as fast as 1-5 minutes. Small pasta such as elbow macaroni can require shorter cooking time, and big pasta such as
lasagna noodles can require up to 15 minutes. If you are boiling dried pasta, start the doneness test after boiling for around 5 minutes, and
continue the test until your pasta is cooked to your taste. If you're boiling pasta used in a baked casserole, undercook the pasta noodles slightly
because they will finish cooking in the oven.
How to Cook Pasta in the Microwave
 In a bowl that is ideal for microwaves, calculate the amount of dry pasta that you want to prepare.
 Cover with water and cook for about 5 minutes on high heat.
 Stir in the pasta and give a bite to one piece to see if it is cooked.
 Continue cooking for another 5 minutes, so check for doneness every several minutes.
 Drain the extra water, sauce on top, and serve.
How to Cook Fresh Pasta
Follow the instructions for cooking dried pasta; however, depending on the fresh pasta's size and thickness, check the doneness in as little as 1 to
2 minutes.
Direction: Application
Write your favorite Pasta recipe in the table below. List the ingredients and tools that are needed to use. Indicate also the market List.
Recipe Name:
Ingredients: Kitchen Tools/Equipment:
Procedure: Market List:
Evaluation Criteria Possible points Actual Points
Total
_________________________
Signature of Instructor
LEARNING INSIGHTS

____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
Post-Test
A. Identification
Direction: Identify the following statement. Write your answer before the number.
____________1. It is the common important carbohydrate in the human diet.
____________2. These are plants of the grass family that yield edible seeds or grains.
____________3. These are the kernels or seeds of plants known as cereal grasses.
____________4. It is the rich core of the grain that contains vitamin E, B vitamins,
healthy fats and antioxidant.
____________5. A general term used to refer noodles made from durum wheat flour.
____________6. It is large pasta tubes, also used for soups.
____________7. A type of pasta that is spiral-shaped that looks like the auger of
a corkscrew.
____________8. It is made from flat sheets of wide pasta cut into ribbon-shape
strands.
____________9. A wide, flat sheet of pasta alternating with minced meat, cheese and
tomatoes.
____________10. It is the layer protecting the grain that is fiber-rich, contains B
vitamins and trace minerals.
____________11. A type of pasta that is long, skinny, and cylindrical that works best
with oil or tomato-based sauces.
Direction: Name the following basic parts of cereal grain.
12.
14. 14.
14.
15. 13.
.
Chapter 11
PRINCIPLES AND PRACTICES OBSERVED IN THE PREPARATION OF EGGS
Learning Outcomes
LO1 Define egg.
LO2 Identify the composition of egg and
LO3 Familiarize with the proper selection, preparation, and cooking of eggs.
Introduction
Many types of eggs have been eaten by humans for decades, from daily chicken eggs to the ginormous ostrich eggs. They have now become a
extremely versatile staple of the kitchen, giving us a variety of recipes, including healthy omelets and delicious meringues. As they provide us with
a host of nutrients, minerals , and vitamins, eggs are also extremely nutritious, which probably explains their presence in our cupboards.
Pre-Test
A.
Direction: Name the composition of eggs. 10 POINTS
B.
____________1. These are hard-shelled round objects laid by domestic birds like, chicken, duck, goose, ostrich, and quail that are cooked and
eaten as food.
____________2. This is the central yellow or yellow-orange portion of the egg.
____________3. It is the colorless thick substance that surrounds the egg yolk.
____________4. These are thin malleable layers that provide defense against bacteria invasion. The inner shell membrane sticks to the albumen
and the outer shell membrane sticks to the eggshell.
____________5. This is a hard, porous, and semipermeable protective covering made up mainly of calcium carbonate
____________6. These are twisted cords of the opposite directions of the yolk that keep the yolk in place at the center.
____________7. This is a clear layer that covers the yolk to prevent it from mottling.
____________8. This is an air space that rests between the outer and inner membranes at the larger part of the egg.
____________9. This is the flat disc like spot from which the segmentation begins after fertilization.
____________10. It is to cook an egg by slipping into the hot simmering liquid until done with precautions to attain shape.
Eggs
Eggs areLesson
hard-shelled
Properround objects laid by domestic birds like chicken, duck, goose, ostrich, and quail that are cooked and eaten as food.
Egg Composition
Photo Source: Dr. Rajesh Singh , April 2020
 Egg Yolk is the central yellow or yellow-orange portion of the egg.

 Egg White or albumen is the colorless thick substance that surrounds the egg yolk.
 Shell Membrane is a thin malleable layer that provides defense against bacteria invasion. The inner shell membrane sticks to the al -
bumen and the outer shell membrane sticks to the eggshell.
 Egg Shell is a hard, porous, and semipermeable protective covering made up mainly of calcium carbonate (CaCO3)
 Chalazas are twisted cords of the opposite directions of the yolk that keep the yolk in place at the center.
 Vitelline Membrane is a clear layer that covers the yolk to prevent it from mottling.
 Air Cell is an air space that rests between the outer and inner membranes at the larger part of the egg.
 The germinal disc is the flat disc-like spot from which the segmentation begins after fertilization.
Market forms of Egg
1. Fresh Eggs
2. Frozen Eggs
3. Dried Eggs
Photo Source and Ideas by CookBookPeople.com

Grades and Quality of Egg
Eggs are checked for interior quality by candling. It is a process where eggs are passed over a strong light to show the shell and egg interior.
A quality egg meets the following requirements:
 It has clear, firm, and thick white.
 It is round with a well-centered yolk. Its outline is slightly defined. It is practically free from defects.
 It has a small air cell (less than 5 mm deep or 1/8 inches or less), unlimited movement, and free or bubbly.
 It has a clean, uncracked shell with a normal shape.
Eggs are stored in the refrigerator to maintain its quality. Eggs kept in room temperature will deteriorate faster.
As egg ages:
 The air cell becomes larger.
 The yolk becomes flatter, larger, and breaks more easily.
 The thick white becomes thin and watery.
Egg Cookery
 The soft-cooked egg is a cooked egg that has a tender coagulated white and a yolk that is either liquid or semi-liquid.
 A hard-cooked egg is a cooked egg where white is firmly coagulated, yet tender, and the yolk is dry and meaty. Cooling hard-cooked
eggs in cold water immediately after cooking facilitate the removal of the shell.
 The poached egg is to cook an egg by slipping into the hot simmering liquid until done with precautions to attain shape. It is to cook
very gently in water or other liquid that is hot but not bubbling. Whether food is to be cooked by simmering or poaching, the water is first brought to
boiling. The heat is then subsequently adjusted to the desired cooking temperature.
 Fried eggs are sometimes called eggs cooked sunny side up. The fresh eggs are broken out of the shell and pan-fried in a small
amount of cooking oil without breaking the yolk.
 Scrambled eggs are prepared by whipping the whole egg out of the shell and then pan-frying just like fried eggs. Another way is to
whip the white first into stiff foam and add the yolk as whipping is continued.
 Omelet is an egg dish consisting of beaten eggs with liquid, seasoned and pan-fried or baked, may be plain or puffy, and cooked with
a variety of fillings, such as chopped ham, cheese, meat, fish, or vegetable. The liquid used in omelet may be water, milk, cream, or acid juices
such as tomato and orange. Omelets are of two types: plain and foamy. The foamy omelet has a more spongy texture than plain omelet because
of the greater incorporation of air. The plain or French omelet may be made with or without a small amount of liquid.
 Soufflé is a mixture made up mostly of whipped egg whites baked in an oven. It is similar to foamy omelets except that they have a
white sauce basis and have some food such as grated cheese, vegetable pulp, or ground meats used for flavor.
 Custards are a mixture of eggs and milk cooked or baked over water that is sweetened. No Starchy agent is added. Custards are of
two types: the soft custard and the baked custard. Soft custard has a creamy consistency by being stirred while it is cooking. It may have as much
as eggs as baked custard but usually has less egg because most uses for soft custards require consistencies that pour easily. Baked custard is al -
lowed to coagulate without stirring. It must contain sufficient egg to produce a firm mass, particularly if it is to be turned from mold in serving.
 Meringue is a frothy beaten egg whites and sugar. Meringues are of two types: the soft meringue used for pies and pudding, and the
hard meringue generally used in combination with fruits, ice creams, and sauces or syrups as dessert.
Application
Direction: Write your favorite Pasta recipe in the table below. List the ingredients and tools that are needed to use. Indicate also the market List.
Recipe Name:
Ingredients: Kitchen Tools/Equipment:
Procedure: Market List:
Evaluation Criteria Possible points Actual Points
Total
_________________________
Signature of Instructor
Post-Test
A.
Direction: Name the composition of eggs. 10 POINTS
B.
____________1. These are hard-shelled round objects laid by domestic birds like, chicken, duck, goose, ostrich, and quail that are cooked and
eaten as food.
____________2. This is the central yellow or yellow-orange portion of the egg.
____________3. It is the colorless thick substance that surrounds the egg yolk.
____________4. These are thin malleable layers that provide defense against bacteria invasion. The inner shell membrane sticks to the albumen
and the outer shell membrane sticks to the eggshell.
____________5. This is a hard, porous, and semipermeable protective covering made up mainly of calcium carbonate
____________6. These are twisted cords of the opposite directions of the yolk that keep the yolk in place at the center.
____________7. This is a clear layer that covers the yolk to prevent it from mottling.
____________8. This is an air space that rests between the outer and inner membranes at the larger part of the egg.
____________9. This is the flat disc like spot from which the segmentation begins after fertilization.
____________10. It is to cook egg by slipping into hot simmering liquid until done with precautions to attain shape
Chapter 12
PRINCIPLES AND PRACTICES OBSERVED IN THE PREPARATION OF DAIRY PRODUCTS
Learning Outcomes
LO1 Identify and Describe dairy products.
LO2 Know the different types of dairy products.
LO3 Appreciate the functions of dairy products.
Introduction
Dairy products or milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered,
skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost
ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.
Pre-Test
A. True or False
TRUE FALSE QUESTION
T F Dairy products are a type of mammalian-milk food derived or extracted from.
T F Milk products include food items such as yogurt, cheese, and butter.
T F Yogurt composed of the higher-fat layer skimmed from the top of milk before homogenization.
T F Cheese is made from the fat and protein components of milk or cream.
T F Cheese is derived from milk and produced in wide ranges of flavors, textures, and forms by
coagulation of the milk protein casein.
B. Enumeration
Direction: List the types of Dairy Products.
1.
2.
3.
4.
5.
Lesson Proper
Dairy Product
Milk products or dairy products are a type of food that is made from, or contains, mammalian milk. They're produced primarily from mammals
including cattle, water buffaloes, goats, sheep, camels, and humans. Dairy products include food items like yoghurt, cheese , butter, etc.
Different Types of Dairy Products
Milk
Milk is the lacteal secretion of mammary glands intended for the nourishment of young mammals. (de Leon, Claudio, Chavez, and Guzman, 1999)
Yogurt
Food produced by milk fermentation with the bacteria. The bacteria that are used to make yogurts are considered cultures of yogurt. Lactic acid,
that acts on milk protein to give yogurt its texture and characteristic tart flavor, is produced by a fermentation of lactose by these bacteria. Cow's
milk is widely available worldwide and, as such, is the most commonly used milk for the manufacture of yogurt. Milk from buffalo water, goats,
ewes, mares, camels, and yaks is also used to produce yogurt anywhere it is locally available. The milk used may or may not be homogenised.
Pasteurized or raw, it may be. Each type of milk produces substantially different outcomes.
Cream
A dairy product made up of a higher-fat layer skimmed from the top of the milk before being homogenized. The fat, that is less dense, eventually
rises to the top of un-homogenized milk. This method is accelerated in the industrial production of cream with the use of centrifuges or 'separators.'
Depending on the total content of butterfat, it is sold in many grades in several countries. It can be powder-dried for shipping to distant markets
and contains high levels of saturated fat.
Butter
A dairy product from the milk or cream fat and protein ingredients. It’s a semi-solid emulsion at room temperature, around 80 per cent butterfat. It is
used at room temperature melted as a condiment, as a spread, and used as an ingredient in baking, sauce making, pan-frying, and other cooking
procedures.
Cheese
A milk product derived from milk and formed by coagulation of the milk protein casein in a broad range of flavours, textures, and forms. It is made
up of proteins and milk fat, usually milk from cows, buffalo, goats, or sheep. The milk is normally acidified during production, and the addition of
rennet (or bacterial enzymes with similar activity) enzymes allows the milk proteins (casein) to coagulate. Separate the the liquid (whey) from solid
(curd) and press into the final form. On the rind, the outer layer, or throughout, some cheeses have aromatic molds. Most cheeses melt at
temperatures while cooking.
____________________________________________________________________________________________________________________
LEARNING INSIGHTS
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________
_______________________________________________________________________________________________________
A. True or False
Post-Test
TRUE FALSE QUESTION
T F Dairy products are types of food produced from or containing the milk of mammals.
T F Milk products include food items such as yogurt, cheese, and butter.
T F Yogurt composed of the higher-fat layer skimmed from the top of milk before homogenization.
T F Cheese is made from the fat and protein components of milk or cream.
T F Cheese is derived from milk and produced in wide ranges of flavors, textures, and forms by
coagulation of the milk protein casein.
B. Enumeration
Direction: List the types of Dairy Products.
1.
2.
3.
4.
5.
Key to Correction
A.
1. T
2. T
3. F
4. F
5. T
B.
1. Cream
2. Yogurt
3. Cheese
4. Butter
Milk
Chapter 13
Principles and Practices observed in the preparation of fruits and vegetable
A. Fruits and Vegetables

B. Classification of Fruits and Vegetables
C. Proper Selection, Storage and preparation of fruits.
TIME DURATION: 8 hours
Introduction
Fruits and vegetables add nutrition, flavor, color, and texture to a meal. Everyone should understand the types, forms and classification of fruit and
vegetables how to serve and store each one.
LEARNING OUTCOMES
LO1. Define fruits and vegetables.
LO2. Identify the classifications of fruits.
LO3. Apply the proper selection, storage and preparation of fruits.
Pre-test
DIRECTIONS: Write the letter in the box provided the correct answer. (1pt. each)
_____1. Grapes, strawberries, and blueberries are example of:
a. citrus fruits b. tropical fruits c. berries
_____2.
Potato, cassava, and taro are example of:
a. tubers b. fruits c. roots
_____3.
Pumpkin, eggplant and cucumber are example of:
a. fruits b. flower c. tubers
____4. It
is types of fruit that the central core contains several small seeds.
a. drupes b. tropical fruits c. pomes

____5. Nori, agar-agar and wakame are example of:
a. sea vegetables b. mushrooms c. stalks
____6.
Carrot, radish, and turnip are example of:
____7. It
is unusual fruit that also called as custard apple.
a.
cherimoya b. pomegranate c. carambola
____8. Yellow onion, and garlic, shallot are example of:
a.
stalks
b. bulbs c. leaves
____9. Longan, persimmon, mangosteen are example of:
____10. It has a thin membrane separating inner flesh segments.
LESSON PROPER
A. FRUITS
Fruits are nature’s own convenience food, ready to eat and enjoy. The fruits are colorful, flavorful and easy to prepare, making them perfect
for both meals and snacks. A vast range of nutrients are also supplied by fruits.
Nutrients in fruits:
An important source carbohydrates and dietary fiberare fruits. They are low in calories, fat freee, and low in sodium.
Fruits are perfect source of vitamin C, potassium, and phytochemicals such as beta carotene. Some fruits are good additional nutrient sources.
For instance, oranges provide folic acid. Bananas are a source of magnesium. Raisins and other dried fruits provide iron.
Types of Fruits
a. Berries – are juicy and have a thin skin. Examples: strawberries, cranberries, grapes, blackberries, blueberries, raspberries, goose-
berries, currant.
b. Melons – with thick rind, or outer skin. Juicy and usually have many seeds. Examples: watermelons, cantaloupes, casaba melon,
honey dew, etc.
c. Citrus fruits – besides a thick rind, citrus fruits have a thin membrane separating inner flesh segments. Examples: oranges, tanger-
ines, grapefruits, pomelo, mandarin, lemons and limes.
d.
D
r upes – A single hard
seed, also known as a stone or pit. The in-
ner flesh is soft and a tender, edible skin
covers it. Examples: cherries, apricots,
peaches, nectarines and plums.
e. Pomes – has thick, firm flesh with a tender, edible skin. The central core contains several small seeds. Examples: apples and pears.
f. Tropical fruit – grown in subtropical and tropical

climates. Examples: bananas, guavas, papayas, kiwi, man-
goes, lychees, longan, pineapple, jackfruit, persimmon, man-
gosteen.
g. Unusual fruits
 Carambola – Called a star fruit, also. It is oval in shape with 4 to 6 prominent ribs and edible skin. It forms a star shape
when sliced horizontally. The ripe fruits are yellow-gold, browning slightly on the ribs. Flavor is similar to a combination apples, plums, and citrus.
When cut the fruit does not darken.
Cherimoya – called a “custard apple,” this fruit has a custard-like texture when chilled. It is heart-shaped, with green skin that’s imprinted with
petal shapes. The flavor is like a blend of pineapples, strawberries, and bananas.Spoon the flesh from the shell if you want to eat it.
Feijoa – this egg-shaped fruit has thin, small, fragrant, cream-colored flesh, and bright green skin. Flavor resembles a combination of mint and
pineapple. Peel the fruit before eating.
Prickly pear – delicious fruit of several varieties of cactus; thus it’s also called cactus pear. The fruits are like a pear in shape, size, and range in
color from yellow to red. Flesh is soft and yellow, with a sweet flavor and melon-like aroma. Peel then section and remove the seeds and serve
and eat the fruit cold.
Sapodilla – Has juicy fragrant and slightly granular flesh which tastes like apricots and honey; it is easy to peel and is eaten cooked or raw.
Tamarillo –egg-shape and small, has a bitter, tough, flavorful and varicol- ored skin, pink flesh, tart. Peel then remove seeds,
and add sugar before eating.
Pomegranate – The edible part is the small and very juicy berries covered within the fruit’s membranes. It is also used to make grenadine syrup,
an ingredient in drinks and desserts.
Selecting Fresh Fruits:
Fruits must be picked when mature. Mature fruits have reached their color and full size. If a mature fruit
reaches its peak of flavor and is ready to eat, it is a ripe fruit and at this point, fruits have a pleasant aromam and are tender.
If a mature fruit is picked, it may be ripe or underripe. Underripe fruits are very firm, lack of flavor, and have not yet reached top eating quality.
Most fruits are picked when underripe to stop them from spoilage during transferring or shipping. They mature when en route and after purchase
to the consumer. However, after harvest, grapes, berries, cherries, citrus fruits, pineapples, and melons will not ripen and need to be picked until
fully ripe. Fruits picked too soon are considered immature fruits. For their size, they are usually small and have a poor color and texture.
For checking the ripeness of fruits, press very gently. Ripe fruits give slights under the pressure. Do not press fruits so hard because you might
damage. When fruits are damaged, it will spoiled it easily.
Buy just good quality fruits. Overripe, immature, and damaged fruits are no bargain at any price. Nutrients might lost. Texture and flavor are poor,
and the fruit won’t keep well. To avoid buying poor-quality fruit, look for the following:
Condition. Avoid fruits with damaged or bruised spot or decayed.

Denseness. Fruits should be firm and plumb. Prevent those that are withered, very soft, or hard or dry.
Color. It should be typical for the particular fruit.
Aroma. Ripe fruit usually has a pleasant aroma.
Size. Fruit should be heavy for its size. Heaviness usually means the fruit is juicy and tasty.
Shape. Each type of fruit has its own shape characteristic. If it is misshape, it probably has poor flavor and texture.
Storing Fresh Fruits:
Underripe. Keep at room temperature to ripen the fruit. For ripening quickly, put the fruit in a brown paper bag. You could add apple, which pro -
duces harmless ethylene, a fruit-ripening gas. If you use a plastic bag for storage, make holes in the bag to evaporate and allow moisture.
Bananas. Store bananas without covered at room temperature. They could be refrigerated after ripening. Its skin turns dark, but with bananas, it
keep their eating quality and nutrients.
Berries, grapes, and cherries. Sort those fruits to remove any that are damaged or decayed. Refrigerate in a perforated, plastic bag or container,
in a covered, shallow container, or uncovered in the refrigerator crisper. Use the fruit as soon as possible.
Citrus fruits. Store citrus fruits at room temperature. Refrigerate them uncovered for longer storage.
All other ripe fruits. Refrigerate other fruits uncovered in the crisper or in a perforated plastic bag. To keep melon’s aroma from flavoring other
foods, store them in a closed container or plastic bag.
Cut fruits. Refrigerate in airtight container or plastic bag.
Preparing fresh fruit:
 Always wash them first under cool and running water. Avoid soaking fruits in water since nutrients and flavor can be lost. Do not use deter -
gents to wash fruits.
 Remove any damaged spots or stems.
 Fresh fruits are easier to eat when sliced into pieces. To retain nutrients, keep the chunks quite large and serve them immediately. If you do
not plan to serve, cut fruit immediately, cover it tightly with plastic wrap to squeeze out the air as much as possible then refrigerate.
 Preventing fruits from darkening. Dip the fruit into a grapefruit, frsh lemon or orange juice to prevent browning.
Serving fresh fruits:
 Experiment with shapes for different uses.

 Arrange different fruits in wedges or circles on a large platter. Color contrast makes a pleasing display.
 Use a melon ball tool or small scoop to make balls of soft-flesh fruits.
 Serve fruit with dip.
 Make frozen fruit bites.
 Make a trifle. A refrigerated dessert with layers that might include cake, jelly or jam, fruit, whipped cream, and custard.
Commercially processed fruit:
Each of these (frozen or dried fruit or canned) commercial processed fruits has its own advantages. As a general rule, frozen and fresh fruits
might be more nutritious than canned. Canned fruits are easy and convenient to store. Dried fruits are nutritious, even they have a high
concentration of natural sugar.
Canned fruits – These come in many forms: whole, halved, pieces, and in sliced. Other are packed in light or heavy syrup, which sweetens fruits.
Heavy is higher in calories and sweeter. Look for fruits packed in water and their own juices for fewer calories. They don’t add sugar and about
the same number of calories as fresh fruit.
Frozen fruits – It taste similar to fresh fruits, but the frozen version has a softer texture when defrosted. Freezing damages the cell walls, allow -
ing water to run out as fruits thaw.
Dried fruits – In buying dried fruits, look for color. Select fruit that is soft fairly and pliable. Store unopened packages in a dry place and cool.
Store dried fruits in an closed airtight container in the refrigerator. Dried fruits make snacks nutritious. Dried fruits are also used for baking and
cooking. Some recipes call for reconstituting dried fruit so it cooks quickly. This method restores a dried food to its former condition by adding wa -
ter.
Cooking Fruit:
To successfully cook with fruits, you should know what happens to fruits while cooking. Several changes might happened:
Nutrients. Cooking results in a loss of heat sensitive nutrients, especially its vitamin.
Color. Change in color, depending on the type of fruit. Other become lighter, while some develop a deeper or darker color.
Flavor. During cooking, fruit flavours usually change slightly.
Shape & texture. The cell in the fruits softens and loses water as heat is applied to the fruits. When the structure breaks down, the fruits fall apart,
becoming tenderer and more easy to digest. Shape is lost at the same time. Add sugar to the cooking water to keep it in shape. Sugar draws some
water back into the cells of a fruit and strengthens it. Understanding this effect helps you to successfully cook the fruits in most moist heat.
a. Cooking Fruits in Moist Heat
In moist heat, fruits can be cooked in two ways: to maintain their shape or to make a thick sauce. To maintain their shape, poach them if you want
to cooked fruits. Cut the fruit into little pieces to produce a sauce. The fruit has high volumes of water. When it cooks and the cell walls break
down, it releases the juices. At the end of cooking time, add sugar, honey, or another sweetener if you wish. Lemon juice, lemon or orange rind, a
cinnamon stick, vanilla, or other spices may give additional flavor to the fruits.
b. Frying Fruit
Some fruits may be fried, normally as side dish. Fruits for frying need to be firm enough to maintain their shape. If you will canned fruits, drain
them well. Fruits may be sautéed in a small amount of butter or margarine until lightly browned. Another way to fry fruit is to make fritters. Dip cut-
up fruits in a batter and deep-fry until golden brown.
c. Baking Fruits
Fruits can be baked alone or as part of a recipe. Fruits can be baked whole, peeled, or cut into pieces.
d. Broiling fruit
Any tender fruits that hold their shape might be broiled. Because fruits do not have fat, they should be protected to hold them from drying out. Melt
margarine or butter over the surface or use a topping, like brown sugar or seasoned crumbs.
e. Grilling fruits
Grilling fruits It gives them a delicious taste and a caramelized color. Choose firm fruits which are ripe. Over-ripe fruits fall apart so easily. In grilling
fruits another idea is to cut the fruits into pieces and thread them on a small skewer.
f. Cooking in Microwave
In the microwave oven fruits are easy to prepare. They cook fast, preserve their flavor and shape, and retain the most nutrients. However, since
they are so tender, they can overcook easily. Carefully watch the timing. When you microwave the fruits, cover them, but leave a small opening for
steam to escape. When whole fruits are cooked, pierce them in several places with a fork to keep them from bursting.
B. VEGETABLES
Vegetable is an edible part of the plant (seeds, leaves, or roots) that is eaten raw or cooked at meals.
Nutrients:
Vegetables are rich in many minerals and vitamins and are among the most nutritious foods in the area. Bell peppers, tomatoes, and raw cabbage
for example are healthy sources of vitamin C. Folic acid, vitamin K, calcium and magnesium are provided by leafy green vegetables.
Vegetables are also an essential source of nutrition, phytochemicals, and carbohydrates. These do not contain cholesterol, and most contain low
amounts of calories, fat, and sodium. Since many vegetables contain antioxidants, including vitamins A and C and lycopene, the risk of some
cancers and heart disease may be reduced through consuming them.
Classification of Vegetables According to Parts of the Plant Used:
a. Flowers. The edible plants' flowers or flower buds are consumed as vegetables. They are tender, and can be cooked or
eaten raw.
Broccoli
b. Fruits. Most vegetables can be consumed raw from the fruit part of a plant, such as tomatoes , cucumbers, and peppers.
Others are usually cooked, such as the eggplant and squash.
c. Seeds. Seeds is the part of the plant that grows new seeds. Seeds are rich in nutrient content and need minimal cooking.
The plants are beans, corn, and peas.Although corn is a grain, people eat a sweet variedly of the grain as a vegetable.
Sweet Peas
Green Peas
Black beans
d. Stalks. Edible plants whose stems are consumed like vegetables; the leaves of some varieties are also edible. Edible
stems are tender, needing minimal cooking. Some, like celery, can be eaten raw. Certain vegetables that are classified as stems include both the
stem and the flowers. Asparagus is an example.
e. Leaves. Family leafy vegetables include lettuce, cabbage, sprouts from Brussels and spinach. They are tender and many
of them can be consumed raw. Others need a minimal amount of cooking.
Spinach Cabbage Lettuce

f. Roots. Roots store the food supply of a plant. Some can be consumed fresh, while some need to be cooked.Roots in-
clude carrots, turnips, and radishes.
raddish
g. Tubers. The potato

is a familiar tuber – a
large underground
stem that stores nutrients. This part of the plant must be cooked.
yam potato cassava
h. Bulbs. Bulbs have layers of fleshy leaves surrounding the underground part of the stem. These can be eaten raw or
cooked. Can also be used in many recipes. Onions and garlic are bulbs.
* Sea Vegetables- also known as seaweeds. These are the aquatic vegetables used in cooking or as dietary supplements; they are primarily
produced and eaten by the Japanese. They are classified as algae, not plants. They are low in fat and a rich source of vitamins and minerals;
however, they contain more sodium than other vegetables.
nori agar-agar sea lettuce dulse
arame kombu wakame
* Mushrooms - Vegetable that grows in cool damp
places; its edible varieties are served in a variety of foods as condiments or as ingredients.
A. Color
 Green Vegetables – Chinese cabbage, peas, cabbage, scallion, bok choy

 Yellow Vegetables – carrots, squash, tomatoes
 White Vegetables – radish, cauliflower
 Red Vegetables – beets, red cabbage

B. Flavor
 Mild flavored – peas, carrots

 Strong flavored – cabbage, cauliflower, broccoli, onion, garlic
Market Forms:
1. fresh
2. frozen
3. canned
4. dried
Characteristics of high qualIty form vegetables:
1. Free from bruises, cuts, decay, discoloration, and other imperfections
2. Free from damage caused by dirt, disease, insect infestation, and foreign materials
3. Fairly well-shaped
4. Uniform in size as much as possible
5. Mature but not overgrown, over mature and/or over ripe
6. Head vegetables should be reasonably solid and well trimmed
7. Leafy vegetables should be intact; without dried, spoiled leaves
Some important points to consider when preparing fresh vegetables:
 Check for bruises and spoilage; the spoiled parts are then removed and discarded.
 Pare thinly when peeling vegetables by hand or machine.
 Cut uniformly; when vegetables are sliced in uniform sizes, cooking is evenly done.
 Prepare just prior to use to reduce loss of flavor and vitamins.
 Wash thoroughly to allow dirt and sand to settle down.
 Soak broccoli and caulliflower in salt water to help remove insects.
 Place cleaned vegetables in covered clean containers under refrigeration to preserve color, flavor,
texture, freshness, and nutrients.
General rules for cooking fresh vegetables:
 Vegetables are cooked in small quantities (batch cooking) at the shortest time necessary to a palatable
product – tender, but still crisp and retaining their natural color, flavor, and aroma.
Season vegetables
to make them more palatable, and to accentuate their natural flavor. The water in which vegetables are boiled should be saved for soup, stock,
and other uses
 Raw, wet vegetables should be dried (allowing water to drain off or use absorbent paper) before placing
in hot fat.
VEGETABLE RECIPES
Chopsuey with Quail Eggs
Ingredients
¼ lb. pork shoulder thinly sliced
1 head cauliflower cut into florets
1 medium carrot sliced crosswise
1 medium green bell pepper chopped
1 medium red bell pepper chopped
½ small cabbage chopped into large pieces
8 to 12 pieces boiled quail eggs
1 medium yellow onion sliced
4 cloves garlic crushed and chopped
1 shrimp cube
2 tablespoons oyster sauce
1- tablespoon cornstarch
1- cup water
3 tablespoons cooking oil
Salt and pepper to taste
FRUIT RECIPE
Fresh Fruit Salad

Ingredients:
2 small bananas, sliced

2 small apples, diced
1 (8-ounce) can pineapple chunks, drained
1/2 cup seedless red grapes
1/2 cup seedless green grapes
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
3 tablespoons orange juice
1 1/2 tablespoons lemon juice
Procedure:
Step No.1
Combine first all five ingredients in a large bowl, then set aside.
Step No.2
In a small saucepan , combine the sugar and cornstarch and gradually whisk in 1/2 cup of water, orange juice and lemon juice until blended.
Step No.3
Bring sugar mixture to a boil, whisking constantly, over medium heat. Boil, whisking constantly, 1 minute.
Step 4
Pour mixture over fruit, tossing gently to coat. Cover and chill 4 hours.
POST - TEST
DIRECTIONS:
Write your answer in the space provided. (1pt. each)
_____1. Nori, agar-agar and wakame are example of:
a. sea vegetables b. mushrooms c. stalks
_____2. Yellow onion, and garlic, shallot are example of:
a. stalks b. bulbs c. leaves
_____3. Carrot, radish, and turnip are example of:
_____4. Potato, cassava, and taro are example of:
a. . tubers b. fruits c. roots
_____5. Pumpkin, eggplant and cucumber are example of:

a. fruits b. flower c. tubers
_____6. Longan, persimmon, mangosteen are example of:
_____7. Grapes, strawberries, and blueberries are example of:
_____8. It has a thin membrane separating inner flesh segments.
_____9. It is types of fruit that the central core contains several small seeds.
_____10. It is unusual fruit that also called as custard apple.
a. cherimoya b. pomegranate c. carambola
Application
A. Writing Activity
Free write about your thoughts and feelings toward vegetables. Discuss whether you like or dislike vegetables, and why or why not. Also
discuss your favorite and least favorite vegetables.
Writing Tips
 Write whatever comes to mind.
 Write without stopping to reread, rephrase, or rethink.
 Do not be concerned about the quality of the writing.
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B.
Learning Insights
The most important I have learned
in this lesson:
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Chapter 14
Principles and Practices in the Preparation of Meat
A. Definition of Meat
B. Basic Cuts of Meat
C. Proper selection, preparation, storage, and cooking Meat
Duration of Hours: 8 hours
LEARNING OUTCOMES
LO1. Define meat.
LO2. Identify the basic cuts of meat.
LO3. Apply the proper selection, preparation, storage, and cooking of meat.
INTRODUCTION
This lesson is to explain to you the concepts of meat processing and preparation. You can understand the value of cooking meat correctly,
including packaging, quality points, defrosting, simple seasonings, and coping with problems. You will learn the principles of meat cooking and use
the right tools and equipment to learn the various methods and techniques used.
Pre-test
DIRECTIONS: Underline the letter of your choice that would fit to the given questions. (1 pt. for each)
1. It is a standing rib roast, with seven bones of the prime rib, a part of the spine, and one large muscle, the rib of the leg.
a. rib bone b. rib eye c. rib roast

2.
These are the meat products that are portioned, cured, and packed.
a. cured meat b. chilled meat c. frozen meat
3. It
is taken from the belly part that contains a large proportion of bones ideal for making spare ribs, salt pork, rib toast, and rib chop.
a. a.arm shoulder b. head c. shanks/trotters
4. It is
steak that contains a rib and portion of the backbones.
a. rib bone b. rib eye c. rib roast

5. It is the flesh or muscle of any domesticated animal used for food.
a. beef b. meat c. pork
6. It is an
important source of complete proteins.
a. belly b. lean meat c. loin
7. It is
the excess meat product that has been treated with a curing solution.
a. beef cutting b. lean cutting c. lean trimming
8. These are the larger cuts of meats.
a. less tender cuts b. tender cuts c. wholesale cuts
9. One of the meat products that may be in its natural and processed state stored frozen in small or large packs.
a. chilled meats b. fresh meats c. frozen meats
10.
These are the serving cuts or smaller pieces of meats.
a. less tender cuts b. retail cuts c. tender cuts
LESSON PROPER
Meat. It is the flesh of any animal that is used for food. It includes pork, beef , mutton and lamb, goat or chevon meat, carabao or carabeef meat,
horse meat, rabbit and dog meat.

MEAT Dietary Value
Lean meat is an essential source of high-quality protein, and accounts for an average of 18% of the meat. High-quality protein means that all
essential amino acids are present in the meat.
TWO TYPES OF FAT IN MEAT:
1. Marbling is fat within the muscle tissue. The amount of marbling influences the tenderness, flavor, and consistency of the meat.
2. Fat cap – the fat that protects the muscle tissue. An animal uses this layer of fat as an energy source to keep itself warm. This layer of fat is also
left-over during cooking to keep the meat moist and juicy. If there is no fat limit, there is an alternating barding or larding
MEAT CUTS
 Tender Cuts – It contains lean meat and little collagen. These are least exercised parts of the animal and are the most expensive cuts.
This portion is most appropriate for boiling, roasting, and frying.
 Less Tender Cuts – There are more developed connective tissues in less tender cuts than the tender cuts. It is necessary to apply
moist-heat methods of cookery to gelatinize the connective tissue thus tenderizing the meat.
 Tough Cuts ––these are muscles that get more exercise when the animal is still alive. Typically, they are in the lower part of the body.
Muscles that are constantly moving a lot have a higher volume of connective tissue.
 Variety Cuts. These are the animal glands and their internal organs. They include the liver, kidney, tripe, brain, lungs, and tongue.
CLASSIFICATION OF MEAT:
A. BEEF
The beef comes from cattle and is the most widely used of all meats. There are five main types of beef.
1. Steer-male who is castrated when young.

2. Cow-an adult female with one or two calves
3. Bull - an intact (i.e., not castrated) adult male
4.Heifer -young female that has not born a calf
5. Stag - male castrated after maturity
BEEF CUTS
TENDER CUTS. It can be found along the center of the back, This part of the body is affected little by exercise of the animal, the meat on this
part is tender.
Rib tender and tasty ribs can be prepared in any cooking methods . Most recipes call for ribs to be fried, sautéed, sautéed, fried or grilled.
Rib Roast known as standing rib roast (bone left in) or boneless for easy slicing. Excellent when it is toasted fresh. It consists of seven-bone
prime rib roast.
Rib Steak it is a cut from the rib section, these tender steaks can be bought with or without bone rib-eye.
Short Loin (locally called tagilrang gitna)

This area boasts exceptionally tender cuts and can be cooked without the aid of moist heat or long cooking times. Cuts from the short loin can be
sautéed, fried, baked, or baked.
Porterhouse Steak a very famous steak cut from the back of the short loin; the name came from the days when it was served in public ale-
houses, which often served a dark beer called porter. The porterhouse consists of a filet and a sirloin top. The tenderloin is also served separately
as a mignon filet.
T-bone steak cut from the middle portion of the short loin; similar to a porter's steak; has a smaller slice of a filet; typically grilled or pan-fried.
Tenderloin considered the most tender cut of beef; goes well with sauces, which ensures that the meat does not overwhelm the taste of the
sauce. It can be served as a whole strip or as a single filet mignon steak.
Sirloin Steaks these are available in a range of boneless and with bone steaks
Sirloin Tip Roast it is best when roasted or marinated fresh.
 LESS TENDER CUTS
Chuck. (Locally referred to as paypay)
It is the most common source of hamburger (ground beef). Chuck meat consists of muscle, and it happens to be the most used part. This portion
includes a lot of connective tissue, including collagen. Collagen melts during cooking, rendering the meat highly flavourful. Cuts in this region
benefit from slow, moist cooking methods.
Blade Roast a cheap cut lying next to the ribs; more delicate than most brittle ones;it is ideal for an excellent and flavorful roasts. Alt The roast
can be cut into a rib-eye steak, with meat over and under the bone and it is excellent for stir-fry dishes.
Chuck Steak a premium option for kabobs if well marinated.
Round (locally called pierna corta )-The round consists of lean meat is well suited to slow, moist cooking methods.
It is also the most tender part of the round; it can be cooked as a pot roast or can be cut into thick steaks for braised dishes.
Rump Roast a very common cut for pot roast, but can also be roasted at low temperatures
TOUGH CUTS
Flank (Locally referred to as Kamto)
This meat is lean, muscular and very tasty. Flank is used mainly for flank steaks and rolled flank steaks. It can be use for kabobs as well.
Flank Steak It produces flavorful steak and should be sliced thin against the grain for maximum chewability. Use it to make the classic London
broil.
Short plate (Locally referred to as tadyang)
This section is best used for stew and braise meat, where its rich, beefy taste can be appreciated. It can also be made from short ribs and ground
meat.
Shank (locally referred to as kenchi or pata)

It's excellent for stewing and braising meat.
Brisket (locally called punta y pecho )
Traditionally used for corn beef, the brisket is best prepared with a moist heat. Suitable preparation methods include stewing, braising and
roasting.
 Brisket First Cut it is the leaner cut of the brisket,best suited for people who wants the flavor but not the fat of a brisket pot roast
 Brisket Front Cut fork tender and succulent.
Oxtail (locally called buntot ng baka )
excellent for kare-kare dish

Neck or leg
source of buto-buto, best for sinigang dish
B. PORK
Pork comes from hogs. The juiciness, flavor, and tenderness of the pork depends on the age, sex,breed and as well as the feeds of the hogs.
The color of the flesh of pork meat is the lightest compared to beef and carabeef.The color of young pork is white to grayish pink; while the color
of the older meat pork is darker pink. The muscle flesh should be firm and fine grained and should have a good layers of fat and lean muscle.
PORK CUTS
 TENDER CUTS
LOIN- Long muscle at the back of the pig locally known as lomo.
- blade chop, rib chop, loin chop, sirloin chop, cubed steak, butterfly chop, top loin chop,
sirloin cutlet.
- country style ribs, back ribs, smoked loin chop, Canadian style bacon, boneless top loin
roast, tenderloin, blade loin, center loin, sirloin.
LEG- Locally named as pige or hita, when cured it is called ham.

- boneless leg, sliced cooked “boiled” ham, boneless smoked ham slices, center smoked ham slice.
SIDE BACON- l
ocally made as liempo when cut cured to chunks can be made into lechon kawali.
- slab bacon, sliced bacon
 LESS TENDER CUTS
Boston Shoulder.- Locally named as kasim or paypay.
- cubed steak, pork cubes, blade steak, smoked shoulder roll, boneless blade boston roast,
blade boston roast.
Picnic Shoulder.- Locally named Kasim.
- fresh arm picnic, smoked arm picnic, arm roast, ground pork, fresh hock, smoked hock,
neck bones, arm steak, link sausage, roll.
Spare Ribs- Local name is buto sa tadyang.
- spre ribs, salt pork, rib toast, rib chop.
Knuckes or Pig's feet- Local name as pata, can be made into crispy pata, fore shank or front
feet and hind shank.
Tail- Local name is buntot, can be made into sinigang.
Jowl.- Locally named kalamnan , can be made into stew.
- smoked jowl
Head- Locally named ulo, can be made into dinuguan.
C. VEAL
Veal/calf is a young beef or calves age less than 1 year old. It has a light grayish pink color and has a firm, smooth appearance. The types of
veal/calf are boneless roasts (5 1/2 to 7 pounds), ground veal, and breaded veal steaks.
D. LAMB
The grades for lamb refers to prime cuts, choice, good, utility, and cull. These factors are based on conformation (shape of the cut) and quality.
It'smooth covering of clear, white, brittle fat over the most exterior parts of the meat reveals a high quality lamb.
Thecolor of the lean portion is pinkish red in color, fine in texture, and velvety in appearance.
E. RABBIT
Rabbit is also a good source of high quality protein just like other lean meat like other lean meat such as poultry and fish. The usual method of
preparation is frying.
** A slaughtered animal is called carcass.
MARKET FORMS OF MEAT:
 Fresh Meat. This is the meat taken immediately after slaughter without undergoing chilling.
 Chilled Meat. It is a meat that has been cooled to a temperature just above freezing point 1-3 degrees F within 24 hours after
slaughter. It can be bought at supermarket and specialty meat shops .
0
 Frozen Meat. Meat cuts frozen to an internal temperature of 20 C. Imported meat is sold in this form.
 Cured Meat. It is a meat products that have been treated with a curing agent or solution like hotdog, longganiza, tocino, ham, bacon,
corned beef and tapa.
 Canned. Meat recipes in can.
 Dried. Dried meat that is cured like tapa.
METHODS OF TENDERIZING TOUGH MEAT CUTS:
 Mechanical Methods. This is done by using a a device called meat tenderizer or a plain pestle as is practiced in making Indonesian
or Chinese tapa or dried meat.
 Marinating. This is done by soaking the meat in a solution made of vinegar or other acids such as calamansi, salt and seasoning.
 Use of Tropical Plant Enzymes. This is done by using proteolytic enzymes which solubilizes some of the meat proteins. These are
papain from papaya and bromalin from pineapple and ficin from fig fruits.
 Aging. This is done by allowing the meat to passed rigor mortis at low temperature for a few weeks.
 Grinding and Cutting. This is done by breaking up of the connective tissues to make the beef more tender.
PRINCIPLES OF COOKING MEAT:
1. The meat bought from supermarket should be immediately removed from wrapping paper because paper absorbs juices from meat. If the meat
is soaked in a pan of cold water for a longer period of time,it draws out the juices from meat
2. The best cooking temperature for meat is low to moderate heat.This temperature produces a tender and flavorful product, and it minimizes
meat shrinkage and retains much of its nutritive value.
3. Tough meat must be cooked with moisture or in water at low temperature for a longer period of time.
4. Pressure-cooking meat results in short cooking time. The process results in reduced color and flavor of food .However the addition of
spices,sauces and vegetables can improve its flavor.
5. When defrosting and thawing frozen meat, you should not remove the wrapping of the meat to prevent the growth of bacteria. You should
cook immediately the meat that has been defrosted for safety and proper sanitation.
6. Pork should always be thoroughly cooked to prevent the survival of pathogenic organisms or small worms.
SELF-CHECK
DIRECTIONS: Choose the letter of your choice that would fit to the given questions.Write your answer on the space provided before each
number. (1pt. each)
____1. It is the flesh or muscle of any domesticated animal used for food.
a. beef b. meat c. pork
____2. These are the larger cuts of meats.

a. less tender cuts b. tender cuts c. wholesale cuts
____3. These are the serving cuts or smaller pieces of meats.
a. less tender cuts b. retail cuts c. tender cuts
____4. It is an important source of complete proteins.
a. belly b. lean meat c. loin
____5. It is taken from the belly part that contains a large proportion of bones ideal for making spare ribs, salt pork, rib toast, and rib
chop.
a. arm shoulder b. head c. shanks/trotters
____6. It is the excess meat product that has been treated with a curing solution.
a. beef cutting b. lean cutting c. lean trimming
____7. One of the meat products that may be in its natural and processed state stored frozen in small or large packs.
a. chilled meats b. fresh meats c. frozen meats
____8. It is called standing rib roast and has seven bone prime rib, a portion of the backbone and one large muscle
a.rib bone b. rib eye c. rib roast
____9. It is steak that contains a rib and portion of the backbones.
a. a.rib bone b. rib eye c. rib roast
____10. These are the meat products that are portioned, cured, and packed.
a. cured meat b. chilled meat c. frozen meat
A. APPLICATION
Prepare a dish at home, you will plan and prepare a meat (pork or beef) dish, then evaluate your dish with classmate/family member.
A. Choose a recipe. Working with yourself/team, choose a dish to prepare.
B. Choose a meat cut. Choose the best cut of meat
C. Cook your dish. Decide a cooking method for your type of meat and prepare accordingly. Cook the meat and share your finished product with
the family/class. Discuss why you chose a particular cooking method.
D. Evaluate your dishes. Evaluate meat dish according to the instructions below by your classmate/family.
Learning Insights
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Chapter 15
Principles and Practices in the preparation of Poultry
A. Definition of Poultry
B. Classes of Poultry
C. Proper selection, preparation, storage,
and cooking of Poultry
DURATION OF HOURS: 8 HOURS
LEARNING OUTCOMES
LO1. Define Poultry
LO2. Identify the classes of Poultry.
LO3. Apply the proper selection, preparation, storage, and cooking of Poultry.
INTRODUCTION
Poultry products come in a variety of forms and classes. To remain fresh, they must be handled and processed properly. This lesson will also
define Poultry and identify the class of Poultry.
Pre-test
DIRECTIONS: In the provided space, write the letter of the correct answer. (1pt. each)
1. It is a 5 to a 7-week-old special breed of young, small chicken that has less meat in relation to size than other chicken.
a. a.cock or roaster b. hen c. rock Cornish game hen
2. It
refers to products derived from domesticated birds purposely raised for food.
a. a. Beef b. pork c. poultry
Yes, I know the answer. No, I am guessing

3. It is a
large
chicken about 4 kilograms dressed weight and has a size equivalent to a small turkey.
a. a.cock or roaster b. hen c. jumbo broiler

4. It is
Poultry
similar to the external characteristics.
a. drawn poultry b. whole poultry c. dressed Poultry
5. It's a
mature male chicken with rough skin, darkened, and toughened meat; long, moist cooking is required for the hardened breastbone tip.
a. cock or roaster b. hen c. jumbo broiler
6. These
are Poultry that was ground without the skin and is leaner.
a. a.ground poultry b. dressed poultry c. drawn Poultry
Yes, I know the answer. No, I am guessing
7. These are cut-up chicken parts such as breasts, wings, thighs, drumsticks, backs, legs, halves, quarters, and giblets.
a. a. drawn poultry b. ground poultry c. poultry parts
8. It is a
breed of duck that originated from China and is noted for its tender and flavorful meat.
a. a. broiler or double poussin b. roaster chicken c. Peking duck
b.
9. It is a surgically desexed male chicken usually under eight months of age, tender-meated, with soft, pliable, smooth-textured skin.
a. a. capons b. cock or roaster c. jumbo broiler
10. Poultry is caught and marketed alive, alert, healthy, well-feathered, well-formed, etc.
a.drawn poultry b. live poultry c. dressed Poultry
LESSON PROPER
 Poultry refers to many fowl varieties used as food; chicken, turkey, duck, pigeon, and quails are part of the term.
 Typically these are domesticated birds raised primarily for meat and eggs.
NUTRIENTS
Poultry is a good source of protein. It also provides niacin, vitamins B6 and B12, calcium, phosphorus, iron, and other trace minerals.
Generally, it is lower in fat and calories than red meat, making it a healthy protein choice.
Poultry meat has distinct dark and white muscles. The dark muscles are those who are more active. Hence, wild birds, which are very
mobile, consist only of dark meat. Dark chicken meat is richer in riboflavin, more lacking in niacin, and has more fat and connective tissues than
white meat.
CLASSES of CHICKEN
Chicken vary by age and weight. The following types are available:
 Rock Cornish game hen. This special breed of young, small chicken (5-7 weeks) has less meat in relation to size than other chick-
ens. One hen usually equals one serving. Game hens can be broiled or roasted.
 Broiler-fryer chicken. Sold at about seven weeks of age and 3-4 pounds in weight, these are the most tender and most common.
They don't have as much meat as other types. They can be cooked using almost any method.
 Roaster chicken. Slightly larger at 4-7 pounds and 3-5 months old, roasters are raised to be roasted whole. They yield more meat
per pound than broiler-fryers.
 Hen or Stewing chicken. This large, mature female laying bird is less tender than a younger bird, so they must be cooked in moist
heat. It is best in such dishes as soup and dumplings.
 Capons. Desexed roosters under eight months old, capons are tender and flavorful. They are best roasted.
 Jumbo broiler. A large chicken about 4 kilograms dressed weight. Its size is the equivalent of a small turkey.
 Cock or rooster. A mature male chicken with coarse skin and tough, dark meat requires long moist cooking.
Other Poultry:
 Peking Duck. Its breed of duck that originated from China and is noted for its tender and flavorful meat. It is different from the local
duck called it, which is raised mainly for eggs.
 Squab. It is a young pigeon of either sex with extra tender meat.
PREPARATION OF POULTRY FOR COOKING
1. Slaughter and Bleeding. Proper handling before slaughter is essential to prevent bruising and injury to the bird. Slaughtering is performed
with the bird's least struggle to effect an appropriate draining of its blood. Slaughtering is done by slitting with a sharp knife, the large or jugular
vein in the animals' throat in one big strike. The bird is then held by the feet or place in a killing funnel – upside down to restrict the struggling bird's
movement. Bleeding may take about 1-3 minutes depending upon the sharpness of the knife used, type, and size of the bird, and the method of
slaughter.
0
2. Scalding. The birds are then scalded by dipping in hot water at about 60 C for 30-75 seconds, depending upon their size. Scalding is done
to facilitate the removal of feathers and pinfeathers. Pinfeathers are those who have not entirely emerged.
3. Defeathering. Therefore, feathers are removed by rubbing, not by picking. The Poultry is called dressed Poultry at this stage.
4. Evisceration. It is done by slitting the abdominal cavity and pulling out the entails in one piece. The poultry is called drawn poultry until this
has been done.
MARKET FORMS OF POULTRY
1. Live Poultry. When selecting live Poultry, choose those alert, healthy, well-feathered, and well-formed birds. A sluggish-looking bird
should not be purchased. They should have a good fat covering, free of tears, broken bones, bruises, and blisters.
2. Whole Poultry. Itis similar to the form of the live Poultry but is no longer alive.
3. Dressed Poultry. These are slaughtered birds that have been bled, de-feathered. The head, feet, and viscera are still intact.
4. Drawn Poultry. These are slaughtered birds that have been bled, de-feathered, and visceral organs removed.
5. Ground Poultry. The Poultry was ground without the skin and is leaner.
6. Poultry Parts. Cut-up chicken is sold in parts such as breasts, wings, thighs, drumsticks, and giblets.
CHICKEN CUTS
Whole chickens are The bird is divided
sold frozen or fresh. across the backbone
and keel from front to
back to create two
halves of almost
equal weight.
Halves
Whole Chickens
Halves that involve . A breast quarter with
the wing can be the wing it is
further cut into. A removed.
quarter of the breast
is all-white meat,
including portions of
Breast Quarters the back Split Breast
It removes the Split the breast,
breast quarter with which has been
a wing and a back skinned and
portion. deboned.
Split Breast without Back Boneless, Skinless Breast
The whole bird is The Whole Chicken
cut into two breast Wing is an all-white
halves with ribs and meat portion
back portion, two composed of three
wings, two thighs sections; the
with rear portion, drumette, mid-
8-Piece Cut and two drumsticks. Whole Chicken Wing section, and tip.
The parts can be
packed as a whole
cut-up chicken and
labeled together.
Usually, these are
sold with no giblets.

It is the first section It is the flat center
between the section and the
shoulder and the flipper (wingtip).
elbow.
Wing Mid Section with Tip
Wing Drummettes
Sometimes the wing is considered the
flat or mid-joint section between the
elbow and the tip.
Whole Chicken Leg

Wing Mid Section
The drumstick-thigh
combination is the
Whole Chicken Leg.
The whole leg is
distinct from the
quarter of the leg and
doesn't have a back
portion.
Whole chicken leg The thigh is the
with bone and skin portion of the leg
removed. above the knee joint.
Boneless, Skinless Leg Thigh
Thigh with skin and Drumsticks include
bone removed. the lower leg quarter
(the part between the
knee joint and the
hock).
Boneless, Skinless Thigh Drumsticks

It includes the heart,
liver, and neck.
Giblets
POULTRY COOKERY
To improve its palatability, tenderness and to kill any bacteria or parasites present, poultry is cooked. Poultry should be thoroughly cooked.
Poultry like fish and red meats may be cooked by either dry or moist heat cooking. The choice of method depends mainly on the bird's age,
instead of the part's location in the carcass, as in red meats.
SOME PROBLEMS IN POULTRY COOKERY
1. Pink Meat. Sometimes we observe some pink coloration in chicken meat, which is more obviously seen in white meat.
2. Meat and Bone Darkening in Cooked Frozen Poultry. When young chickens are frozen, thawed, and cooked, their bones may be darkened
and the meat next to the larger bones.
3. Rancidity. Fresh, pure Poultry is almost odorless and tasteless.
4. Off – flavors. These may be caused by rancidity, putrefaction, and contamination of feed and absorption of odors during storage.
APPLICATION
Cook a Poultry Dish
To prepare poultry in groups, select a cooking method and a recipe. Each one will judge the other's dishes of poultry.
A. Choose from the following list:
• Roasted
• Baked
• Broiled
• Grilled
• Pan-fried
• Deep-fried
• Pressure-fried
• Poached
• Braised
B. Select a recipe. Decide on a recipe that uses the team's choice of cooking method.
C. List your materials. Create a list of the items you need to prepare your poultry dish for cooking. List as well as equipment the oils, coatings,
herbs, and seasonings.

D. Prepare the dish. Prepare your poultry dish using your team's choice of cooking method. Plate your poultry dish. The dish is important for
presentation.
E. Let your dish be served. Serve your poultry dish to another team. On the basis of the following rating scale, make the other team assess it: 1 =
poor; 2 = fair; 3 = good; 4 = great.
LEARNING INSIGHTS
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SELF-CHECK
____1. It refers to products derived from domesticated birds purposely raised for food.
a. a. beef b. pork c. poultry
____2. It is Poultry similar to the external characteristics.
a. a. drawn poultry b. whole poultry c. dressed Poultry
____3. These are Poultry that was ground without the skin and is leaner.
a. a. ground poultry b. dressed poultry c. drawn Poultry
____4. It is a breed of duck that originated from China and is noted for its tender and flavorful meat.
a. a. broiler or double poussin b. roaster chicken c. Peking duck
____5. It is a large chicken about 4 kilograms dressed weight and has a size equivalent to a small turkey.
a. a. cock or roaster b. hen c. jumbo broiler
____6. Poultry is caught and marketed alive, alert, healthy, well-feathered, well-formed, etc.
a. a. drawn poultry b. live poultry c. dressed Poultry
____7. It is a chicken mature male with coarse skin and toughened darkened meat. Hardened breastbone tip requires long, moist
cooking.
a. a. cock or roaster b. hen c. jumbo broiler
____8. It is a 5 to a 7-week-old special breed of young, small chicken that has less meat in relation to size than other chicken.
a. a. cock or roaster b. hen c. rock Cornish game hen
____9. It is a surgically desexed male chicken usually under eight months of age, tender-meated, with soft, pliable, smooth-textured skin.
a. a. capons b. cock or roaster c. jumbo broiler
____10. These are cut-up chicken parts such as breasts, wings, thighs, drumsticks, backs, legs, halves, quarters, and giblets.
a. a. drawn poultry b. ground poultry c. poultry parts
Example of Chicken Dishes
CHICKEN CORDON BLEU
Ingredients:
Four double chicken breasts (about 7-ounces each), skinless and boneless
1 tsp salt and black pepper Eight thin deli ham, sliced
16 thin Gruyere or Swiss cheese, sliced
2 tsp fresh thyme leaves (optional)
1/4 cup flour
1 cup panko bread crumbs
1 tsp olive oil Two pcs eggs
2 tsp water
Procedure:
Preheat oven to 350 degrees F.
1.) Between 2 sheets of plastic wrap, put the chicken. Pound the chicken gently to 1/4-inch thickness with the flat side of a meat mallet. (Because
the meat can tear or build holes, take care not to pound too hard).
2.) On each chicken breast, lay two slices of cheese, followed by two slices of ham and two more slices of cheese, leaving a 1/2-inch gap on both
sides to secure the roll. Tuck and roll up securely like a jellyroll on the sides of the breast. Gently squeeze out the log to seal.
3.) Season with salt and pepper the flour; spread on waxed paper or in a flat pan. Mix the thyme, kosher salt, pepper, and oil with the
breadcrumbs (the oil will help brown the crust).
4.) Beat together the eggs and water. The mixture should be fluid.
5.) Dust the chicken gently with flour, then dip in the mixture of eggs.
6.) Gently coat in the bread crumbs.
7.) Place the roulades carefully in a baking pan and cook for 20 minutes until browned and cooked through.
Mornay Sauce (1 ¼ cups)

2 tbsp butter
2 tbsp flour
½ cup chicken stock
½ cup heavy cream
¼ tsp salt
¼ tsp pepper
¼ cup Parmesan cheese, grated
In a saucepan, add the flour in melted butter, and stir into a paste (roux). Add the chicken stock, cream, and seasonings. Simmer, while
stirring, until thickened. Add cheese and simmer for two more minutes.
CHICKEN LOLLIPOP
Ingredients:
1 kg of chicken wings
¼ cup oyster sauce
1 tbsp chopped garlic
1 tsp cracked black peppercorns
½ cup all-purpose flour
½ sachet (5grams) chicken powder
1 cup grated Cheddar cheese
Two eggs, beaten
Cooking oil for deep-frying
Parsley (optional)
Sweet & sour sauce
Procedure:
1. Cut each chicken wing at the joint. Cut the skin and meat from the narrow end of the bone to loosen the meat.
2. Scrape the skin and meat towards the end of the bone to form a "lollipop." Repeat with the thinner portion of the wing but remove protruding
small bone.
3. In a mixing bowl, combine oyster sauce, garlic, and peppercorns. Marinate chicken meat in a mixture, covered, in the refrigerator for 30
minutes.
4. In another bowl, combine flour and chicken powder. Set aside.
5. Dredge each chicken wing with grated cheese, then dip each coated chicken wing in beaten eggs. Roll chicken wings in flour mixture, one at a
time, until wings are completely covered. Refrigerate for one hour.
6. In a frying pan, heat cooking oil. Fry chicken wings until golden brown. Drain on paper towels. If desired, garnish with parsley. Serve hot with
sweet & sour sauce.
Chapter 16
Principles and Practices observed in the preparation of Fish and Shellfish.
A. Definition of Fish and Shellfish
B. Classifications of Fish and shellfish
C. Proper selection, preparation, storage, and cooking of fish and shellfish
LEARNING OUTCOMES
LO1 Define Fish and shellfish

LO2 Identify the classifications of fish and shellfish.
LO3 Apply the proper selection, preparation, storage, and cooking of fish and
shellfish.
INTRODUCTION
Fish is a low-fat, nutritious protein common with diners. For foodservice professionals, choosing high-quality fish is a valuable skill.
Pre-Test
DIRECTIONS: In the provided space, write the letter of the correct answer. (1pt. each)
1. Shrimps, lobsters, and prawns for export are marketed in:
a. shucked shellfish b. cooked form c. headless shellfish
2. Squid, cuttlefish, and octopus are:
a. mollusks b. crustaceans c. cephalopods
3. It is a preservation of finfish that simply of sun-drying the whole fish or butterfly filleted fish.
a. drying b. smoking c. freezing
4. It is a market form of fish with cross-section slices of dressed fish relative to large size.
a. Steak b. stick c. deboned
5. It is a market form of fish that a whole fish with only the entrails removed.
a. whole fish b. drawn fish c. dressed fish
6. Market forms of shellfish that have been removed from the shell.
7. Shrimps, crab, and lobster are:
8. Source of Fish that Fish is obtained from saltwater.
a. marine b. inland c. aquaculture
9. Bangus, tilapia, and hito are:
10. It is a shellfish market form served in the form that is caught but no longer alive, and the head and thorax are intact.
a. live b. whole shellfish c. shucked shellfish
LESSON PROPER
FISH – These are the cold-blooded animals with backbones, an internal skeleton of cartilage and bones, gills for breathing, and fins for swimming.
It is an especially good protein source, which is both in quantity and quality comparable with meat. Fish is high in cholesterol, which contains
phosphorous energy but low in iron and calcium.
TYPES OF FISH
Blue Marlin Grouper
Pompano Sea Bass
Red Snapper Mackerel

sole
TWO
MAJOR
CLASSIFICATION OF FISH:
 Fin Fish (Vertebrate) – covered with scales and have a backbone.

 Shellfish (Invertebrate) – it is covered with some type of shell and has soft unsegmented bodies.
CLASSIFICATION OF FISH BASED ON THEIR FAT CONTENT:
 Lean fish have less than 2 percent fat in their edible flesh, while the flesh-based fat portion is typically located in the liver.
 Medium Fat Fish – have from 2 to 5% fat, white-fleshed fish, fat content is usually found in the liver.
 Fat fish is usually highly pigmented (either yellow, pink, or grayish) with more than 5% fat in the edible flesh than the low-fat varieties,
such as salmon, mackerel, etc.
CLASSIFICATION OF FISH BASED ON SKELETAL TYPE:
 Flat Fish. Flatfish have a backbone that extends horizontally across the fish center. They swim horizontally, and both have eyes on
their heads. E.g., Halibut, pompano, quitang
, sole, flounder.
 Round fish have a backbone at their upper body edge. On the side of their heads, they have eyes, and they swim vertically. E.g., Trout,
cod, tuna, sea bass, grouper, mackerel, Trout, etc.
 Boneless Fish. Skeletoned fish made of cartilage instead of bones, typically have no bones in their flesh.
FISH SOURCES AND PRODUCTION:
 Marine fish – are those fish obtained from saltwater (ex. apahap, Lapu-Lapu, tambakol, Maya-Maya, etc.).
 Inland fish – are those fish obtained from lakes, ponds, rivers, and other inland water (ex. bangus, tilapia, hito, bulig or dalag, etc.).
 Mariculture – is the act of culturing fish in saltwater. It is applied to tahong and oysters.
 Aquaculture – is the act of culturing fish in inland water. Bangus has been cultured in pens in Laguna lake.
MARKET FORMS OF FINFISH:
 Live Fish. These are fish that can be marketed alive, as they live long after catching.
 Whole or Round Fish. It is the form in which most fresh fish is distributed in local market fish stalls. Whole or round Fish in the Fish
form comes from the water, but it is no longer alive.
 Drawn Fish. It is a whole fish which removes only the entrails. Except for evisceration, cooking preparedness is the same as that for
whole or round fish. Some frozen fish are sold in this form in commercial supermarkets, too.
 Dressed Fish. It's the fish that got scaled and eviscerated. The head, tail, and fins are sometimes removed, too.
 Fillets. These are the fish's two meaty sides cut off lengthwise from the backbone.
 Deboned. It is the form most convenient in bangus, where the bones of the fish are removed.
 Steaks. These are the cross-section slices of dressed fish, relative to large size, e.g., tanigue and tambakol.
 Sticks. Fillets or steaks, cut in uniform width and length like sticks, further into portion. They are usually frozen and breaded and are
ready to cook.
 Flaked. Separated fish meat from the whole fish is considered flaked fish. Usually, Labahita is made into flaked fish. Flaked fish can
be sold as fish balls, kikiam, and lumpia fish.
PRESERVATION OF FINFISHES:
 Drying. Fin fishes are commonly preserved by drying. It consists merely of sun-drying the whole fish or butterfly filleted fish.
 Smoking. Smoking is another preservation method of fish, but its shelf-life is only a few days at room temperature since it is not exten-
sively dried. Smoked fish are locally called tinapa, tamban, silinyasi, tunsoy, Lapad, Salinas, bangus, and alumahan are examples of fish that may
be made into tinapa.
 Freezing. It does not improve the quality of fish but preserves only as nearly as possible.
 Canning. Canned fish is stored at room temperature and have several years of shelf life. Canned fish is a popular food commodity to
keep as it helps in unusual circumstances as a very easy meal to eat in.
QUALITY TESTS FOR FRESH FISH
LOOK FEEL SMELL
Does the meat separate when the When the fish is pressed, it is Does the Fish smell terrible? The fresh
fillet is bent? Is it a sign of there a fingerprint left? Fish should smell like seaweed
deteriorated connective tissue should be firm. If a dent is or the ocean. If the fish smells
between the muscles. visible after the fish is pressed, like ammonia, it has gone bad
The fish has begun to decay. And it should not be used.
Are there blood spots in the flesh? Is the fish slimy? It can be a
Is fish dry? Fish should be a good sign in whole fish, but a
Moist and free of blood. A bad sign in fillets.
If the gills are still attached, are
The pink or grayish brown? Fresh

Fish will have red gills.
Are the eyes sunken or cloudy?
Fresh fish generally have round,
clear eyes.
PRINCIPLES OF COOKING FISH:
1. If fish is not cooked at once, it should be dressed, wrapped completely, and placed in the freezer, in a closed or a package.
2. Fish takes less cooking time, so it does not have connective tissues. When it can be quickly flaked, it is thoroughly cooked, and the eyeballs fall
out.
3. Fat fish is better prepared, broiled, or baked
by dry heat.
onal value, cooking should be achieved in the shortest time possible.
4. To prevent a lack of moisture, flavor, and nutriti
5. It is sometimes eaten with sauce and particular garnishes because fish has a mild taste. Garnishes and sauce add appearance and flavor to
fish.
6. Fish should be served soon after preparation; otherwise, it will get dry and lose its flavor. Something colorful or tarts like raw celery, vegetables,
coleslaw, or tossed green salad should be served with fish.
7. Fish can be fried until golden brown, at a moderate flame. Fry just one layer at a time and dry it on paper, which is absorbent.
8. When baking fish, baste the fish occasionally to prevent it from drying.
SHELLFISH – Unlike fish, shellfish have no bones. They've got hard shells to protect their bodies. Shellfish can be found in both saltwater and
freshwater.
TWO TYPES OF SHELLFISH:
 Crustaceans are shellfish with hard shells over the back of the body and Claws but have softer shells that protect the body and legs'
bottom.
 Mollusks – have no internal skeletal structure. They have shells covering their soft bodies.
Mollusks are classified into three major groups. The groups are divided according to the kind of shell the mollusk has.
 Univalves such as snail, escargot, and whelk have a single shell.

Bivalves such as clams, mussels, oysters, scallops, and abalone, have two shells hinged together.
 Cephalopods – such as squid, cuttlefish, and octopus have a thin internal shell instead of an outer shell. Cephalopods have tentacles
or false legs, attached to the head near the mouth.
MARKET FORMS OF SHELLFISH:
 Live Shellfish. Ideally, live selling of crabs, clams, mussels, snails, oysters, and shrimps should be done. A live crab is considered fat
if it has no sharp teeth and thick in its claws. A female crab has a rounded apron and is usually fat or aligue; the male crab has a shorter, more
pointed apron.
 Whole Shellfish. It is served in the way where they are trapped but are not alive anymore. The thorax and head are intact. Filipinos
enjoy eating crabs and shrimps at the heads and extremities.
 Shucked Shellfish. Oysters, clams, mollusks, and scallops are removed from the shell known as shucked shellfish. Freshly shucked
shellfish have a translucent appearance but become opaque when no longer fresh.
 Headless Shellfish. Shrimps, lobsters, and prawns for export are marketed in headless form; the head and thorax are removed. For-
eign customers do not prefer the use of these shellfish pieces. In addition, the head is cut, since it is the prime cause of bacterial spoilage.
 Cooked Form. Most cooked shellfish are canned for export. The meat of shrimp, crabs, and lobsters are usually popular items for
canned products.
PRINCIPLES OF COOKING SHELLFISH:

1. Shellfish require little cooking time; overcooking and excessively high heat will cause shellfish to dry up and shrink or become tough and
rubbery.
2. Cooked in shell, clams, or mussels may open as they cook. Discard any shells that do not open, since the meat will not be suitable to eat.
3. Unwholesome parts of most shellfish, such as beard of mussels, crab's gills, or lobster's intestinal tubes, must be removed before cooking.
4. Changing the color of the crustaceans means the cooking is done. For example, shrimps and crabs change from dark blue-green to an
attractive orange or bright red.
5. Crabs are usually boiled in a small amount of brine for 10 to 20 minutes until a color change occurs. Overcooking would make them watery.
14
6. oysters, clams, and mussels may be roasted, baked, or broiled in their shells to retain their delicate flavor.
Example of Fish and Shellfish Dishes
Teriyaki Salmon
Ingredients
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
Two tablespoons brown sugar
One thumb-size ginger, peeled and finely grated
Two cloves garlic, peeled and finely minced
4 (4 ounces each) salmon fillets
One tablespoon canola oil
sesame seeds, toasted
green onions, chopped
Instructions:
Combine soy sauce, mirin, sake, brown sugar, ginger, and garlic in a large dish. Remove when well mixed, then dissolve sugar.
Add fillets of salmon, and marinate for about 30 minutes. Well, rinse salmon and dry pat. Marinade reserve, and set aside.
It swirled to cover the pan's bottom in a wide pan over medium-high heat and heat oil.
Put the salmon in one layer and cook for 2 or 3 minutes or so.
Put the marinade reserved and cook for another 1 to 2 minutes, or until salmon fillets are opaque halfway up the sides.
Turn the fillets carefully on the other side using a spatula. Continue to cook, brush regularly with the sauce, 3 to 4 minutes, opaque, and quickly
start to flake with a fork.
Take off the pan and move to a serving platter. When desired, garnish with toasted sesame seeds and sliced green onions.
Tinolang Tahong
Ingredients
14
2 lbs. mussels cleaned
Two thumbs ginger crushed
Two stalk lemongrass tied into a knot
2 cups malunggay leaves
One medium yellow onion sliced
5 to 6 cups of water
Salt and ground black pepper to taste
Instructions
Take water to a boil.
Add onion, lemongrass, and ginger. Continue to boil for 8 minutes over medium heat.
Add the mussels. Boil for 6 minutes.
Gently slide-in the malunggay leaves—Cook for 6 to 8 minutes.
Sprinkle salt and ground black pepper. Stir,
Transfer to a serving bowl. Serve.
Share and enjoy!
Application
Work in a Team
Form into teams at the teacher's direction. You'll be working together in this lab to process and prepare a fish dish.
A. Process fish. First, practice these ways of fish processing: drawn, wrapped, filets, steaks, butterflied, and cubed. Be sure to
follow the safety instructions and use proper handling methods for knives.
B. Prepare your Fish. Choose one of the following techniques after the fish has been processed, and prepare the fish: baking,
broiling, grilling, sautéing, pan-frying, or deep frying.
C. Determine doneness. Determine your fish's doneness using tips from this chapter.
D. Present your Fish. To make it pleasing, platter and garnish your fish, and share your output with other teams.
Learning Insights
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SELF-CHECK
_____1. t is a shellfish market form served in the form they are caught but are no longer alive, the head and the thorax are intact.
a. a. live b. whole shellfish c. shucked shellfish
_____2. Squid, cuttlefish, and octopus are:
_____3. Shrimps, crab, and lobster are:
_____4. It is a preservation of finfish that simply of sun-drying the whole fish or butterfly filleted fish.
a. drying b. smoking c. freezing
_____5. It is a market form of fish that a whole fish with only the entrails removed.
a. whole fish b. drawn fish c. dressed fish
_____6. Bangus, tilapia and hito are:
_____7. Shrimps, lobsters, and prawns for export are marketed in:
_____8. It is a market form of fish with cross-section slices of dressed fish relative to large size.
a. Steak b. stick c. deboned
_____9. Source of Fish that Fish is obtained from saltwater.
_____10. Market forms of shellfish that have been removed from the shell.

Key to Corrections
Chapter 1 Chapter 1
Pre-Test Post Test
1. T 1. A
2. T 2. A
3. T 3. A
4. T 4. A
5. F 5. A
6. T 6. B
7. F 7. B
8. T 8. A
9. T 9. A
10. T 10. A
Chapter 2 Chapter 2
Pre-Test Post Test
1. C 1. B
2. B 2. B
3. A 3. B
4. B 4. A
5. A 5. B
6. C 6. C
7. B 7. C
8. C 8. B
9. A 9. A
10. C 10. B
11. A 11. B
12. A 12. B
13. A 13. C
14. B 14. C
15. C 15. C
Chapter 3 Chapter 3
Pre-Test Post Test
1. C 1. C
2. C 2. B
3. B 3. C
4. A 4. B
5. A 5. A
6. B 6. A
7. B 7. B
8. C 8. C
9. B 9. B
10.C 10.B
11.C 11.B
12. A 12. A
13. B 13. C
14. B 14. B
15. A 15. A
Chapter 4 Chapter 4
Pre – Test Post – Test
1. B .B
2. C 2. C
3. A 3. B
4. C 4. C
5. B 5. A
6. A 6. A
7. B 7. C
8. A 8. C
9. C 9. B
10.C 10.B
11.B 11.A
12. C 12. B
13. A 13. A
14. B 14. B
15. A 15.C
Chapter 5 Chapter 5

A. A.
1. False
1. True 2. True
2. False 3. False
3. True 4. False
4. False 5. True
5. True B.
B. 1. D
1. d 2. C
2. a 3. C
3. a 4. D
4. b 5. A
5. a 6. A
6. b 7. C
7. c 8. A
8. a 9. A
9. a 10. A
10. a
Chapter 6 Chapter 6
Pre-Test Post Test
1. b 1. b
2. a 2. a
3. b 3. b
4. c 4. c
5. c 5. c
6. b 6. b
7. d 7. d
8. a 8. a
9. a 9. a
10. b 10. b
Chapter 7 Chapter 7
Pre - Test Post – Test (same answer with Pre – Test)
A.
Verge line Interior Plane Edge

Rim
B.
Main Item
1. food presentation
2. sauce
Garnish
3. garnishes
4. sequence
1. the proper temperature and flavor of food.
2. the color, shape and texture of food
3. the plate, garnish and arrangement
Side Dish
4. color
5. height
6. shape Suce
7. texture
8. flavor
9. temperature
10. garnishing
11. symmetrical composition
12. asymmetrical composition
13. contrasting element
14. complementing element
15. focal point
16. lines
Chapter 8 Chapter 8
Pre - Test (sames with Pre – Test)
1. 5 parts nourishing elements, 1-part mirepoix,
bouquet garni ,10 parts liquid
2. two parts onions, one-part celery, and one-part
carrots
3. chicken, beef, veal, or fish bones simmered with
vegetables.
4. lemon juice or other acids are added to the water,
the result is a flavorful liquid called a fumet .
5. fat layer acts as a preservative, keeping the stock
below it fresh.
6. If a sauce must be stored, pour melted butter on top
or cover the sauce with oiled parchment paper
before storing. This will reduce the amount of fat
that will come to the surface of the sauce. Sauces
should be labeled, dated, and kept refrigerated.
Place the sauce in a plastic storage container with a
tight-fitting lid.
7. In French, Veloute comes from the term velour
which means velvet, and the sauce is just that.
Velvety, full of flavor, veloute is great for making
sauce derivatives( sauces made using veloute).
8. Thickening agents include flour, cornstarch,
arrowroot, instant starches, bread crumbs, and
vegetable purées.
9. Made from thickened brown stock, sauce
espagnole, which is French for Spanish sauce, also
contains some type of tomato product
10. Soups are usually classified as clear or unthicken
soups, thick soups, and specialty soups.
Chapter 9 Chapter 9
A. True or False A. True or False
1. T 11. T
2. T 12. T
3. F 13. F
4. F 14. F
5. T 15. T
6. T 16. T
7. F 17. F
8. T 18. T
9. T 19. T
10. F 20. F
B. Enumeration B. Enumeration
Types of Appetizer (5) Types of Appetizer (5)
1. Cocktails 8. Cocktails
2. Hors d’ Oeuvres 9. Hors d’ Oeuvres
3. Canapé 10. Canapé
4. Relishes/Crudités 11. Relishes/Crudités
5. Petite salad 12. Petite salad
6. Soup and Consommés 13. Soup and Consommés
7. Chips and Dips 14. Chips and Dips
Types of Sandwiches (5) Types of Sandwiches (5)
1. Open or Open-faced 7. Open or Open-faced

2. Plain 8. Plain
3. Pinwheel 9. Pinwheel
4. Closed tea 10. Closed tea
5. Ribbon 11. Ribbon
6. Mosaic/Chekerboard 12. Mosaic/Chekerboard
Chapter 10 Chapter 10 (same answer with Pre – Test)

Pre – Test
A.
1. Starch
2. Cereals
3. Grains
4. Germ
5. Alimentary pate
6. Ditali
7. Fusilli
8. Fettuccine
9. Lasagna
10. Bran
11. Spaghetti
B.
Chapter 11 Chapter 11
Pre – Test Post – Test (same answer with Pre – Test)
A.
B.
1. Egg
2. Egg yolk
3. Egg White
4. Shell membrane
5. Egg shell
6. Chalazas
7. Vitelline membrane
8. Air cell
9. Germinal disc
10. Poached egg
A. A.
1.T 1.T
2.T 2.T
3.F 3.F
4.F 4.F
5.T 5.T
B. B.
1.Cream 1.Cream
2.Yogurt 2.Yogurt
3.Cheese 3.Cheese
4.Butter 4.Butter
5.Milk 5.Milk
5.
1. c 1. b
2. a 2. b
3. a 3. c
4. c 4. a
5. b 5. a
6. c 6. b
7. a 7. c
8. b 8. a
9. b 9. c
10. a 10. a
1.b 1.c
2.c 2.a
3.b 3.c
4.b 4.a
5.c 5.b
6.c 6.b
7.c 7.c
8.c 8.c
9.a 9.c
10.a 10.b
Pre – Test Post - Test
1.c 1.c
2.b 2.b
3.a 3.c
4.c 4.b
5.c 5.a
6.b 6.a
7.a 7.c
8.c 8.c
9.a 9.a
10.c 10.b
1.b 1.c
2.c 2.c
3.b 3.a
4.a 4.a
5.b 5.b
6.b 6.a
7.c 7.b
8.a 8.a
9.a 9.b
10.a 10.b
References:
 Basic culinary for commercial cooking by Sheila A. Bernaldez, Ph. D., Nerisa V. Viola, Ed.D., Mary Jane G. Lopez, Ph. D. , Marilyn S.
De Leon, M.A.T. Alodia DG. Zapata, Ph. D. Angelin D. cinco, M.A.I.E.
 A Guide to Food Selection, Preparation and preservation(Second Edition) Soriano-Narvaez Nora
 Flores-Eva Nebril, Ph.D...Food Selection Preparation and Cooking Second Edition by Wiseman’s Books Trading, Inc. Philippine
Copyright 2014
 Reyes, Ma. Corazon R. & Simon, Jocelyn S.,Food Selection and Preparation Manual byMindshapers Co., Inc. Copyright 2009
th
 Labensky, Sarah R., On Cooking 4 Edition by Pearson Education
 Gisslen.Wayne., Essentials of Professional Cooking. John Wiley and Sons 2004. USA
Online Resources:
 https://food-handler.com/lessons/food-handler-training-introduction/
 https://www.google.com/url?sa=t&source=web&rct=j&url=http://culinary.kapiolani.hawaii.edu/wp-content/uploads/2013/09/Chapter-9-
Kitchen-Safety-and-
Sanitation.pdf&ved=2ahUKEwi3pJS55Z_rAhWLHHAKHbt_AxEQFjANegQIBRAB&usg=AOvVaw2y1uwDAZSDtPzXWoXqdI6z&cshid=1597583299
063
 ttps://www.fix.com/blog/kitchen-knife-guide/
 https://www.google.com/amp/s/schoolworkhelper.net/food-preparation-techniques/
 https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20Essentials%20(2010)/17.%20Chapter%2016%20-%20Seasonings
%20and%20Flavorings.pdf
 https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20Essentials%20(2010)/21.%20Chapter%2020%20-%20Stocks-Sauces%20and
%20Soups.pdf

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Food Selection and Preparation

Peter Noel V. Peralta

habits, and laboratory conduct and responsibilities.

for foods and Mise en Place.

Chapter 7 comprises food pla

Chapter 9 discusses appetizers, salads, salad dressings, and sandwiches.

Core Values: SOAR BulSU!

Service to God and Community

BTVTED Program Educational Objectives (PEO)

Program Educational Objectives UNIVERSITY MISSION

(BTVTED) AIG-a AIG-b AIG-c AIG-d

1. Articulate and discuss the latest developments in the specific field of

2. Effectively communicate orally and in writing using both English and

3. Work effectively and independently in multi-disciplinary and multi-cultural

4. Act in recognition of professional, social, and ethical responsibility   

5. Preserve and promote “Filipino historical and cultural heritage” (based on

Program Outcomes (PO)

On completion of the course, the student is expected to be able to do the following:

Program Educational Objectives

a. Demonstrate the competencies required of the Philippine TVET Trainers-  

b. Demonstrate broad, meaningful and coherent knowledge and skills in any  

c. Apply with minimal supervision specialized knowledge and skills in any of  

d. Demonstrate higher level literacy, communication, numeracy, critical  

e. Manifest a deep and principled understanding of the learning processes  

f. Show a deep and principled understanding of how educational processes     

g. Apply a wide range of teaching process skills, (including curriculum  

development, lesson planning, materials development, educational   

assessment, and teaching approaches).

h. Reflect on the relationships among the teaching process skills, the  

learning processing in the students, the nature of the content/subject matter,

improve their teaching knowledge, skills and practices.

Course Outcomes and Relationship to Program Outcomes

Course Outcomes / Learning Outcomes Program Outcomes/ Student Outcomes

After completing this course, the student must be able

LO1. Identification of the basic information necessary in the

LO2. Comprehensive knowledge on laboratory conduct and

LO3. Adaptation of laboratory guidelines and essential

kitchen etiquette necessary in food selection and I I D E E

LO4. Demonstration of the proper use and care of kitchen

tools and equipment considering the occupational health and I I D I E D

LO5. Follow quality indicators commonly used in selecting

LO6. Application of scientific principles in cooking and

presenting wide variety of foods in an appealing manner as I I E

LO7. Practice time management and apply environmental

LEARNING OUTCOMES TOPICS WEEK NO. LEARNING ACTIVITIES

I. INTRODUCTION TO FOOD SELECTION AND

LO4 II. KITCHEN TOOLS AND ITS FUNCTION 2 Interactive Discussion

 Kitchen Layout Brainstorming

 Kitchen Tools and Equipment

LO1 III. FOOD PREPARATION AND COOKING 3 Interactive Discussion

LO1 IV. BASIC COOKING PRINCIPLES 4 Interactive Discussion

LO1 V. SEASONINGS AND FLAVORINGS 5 Interactive Discussion

LO1 VI. FOOD PLATING AND PRESENTATION 6 Interactive Discussion

LO2 VII. STOCKS, SOUPS AND SAUCES 7 Interactive Discussion

LO7  Guidelines for selecting and serving

LO2 VIII. APPETIZERS, SALADS, SALAD 8 Interactive Discussion

LO2 IX. PNRINCIPLES AND PRACTICES 9 Interactive Discussion

LO2 X. PRINCIPLES AND PRACTICES OBSERVED 10 Interactive Discussion

LO2 XI. PRINCIPLES AND PRACTICES OBSERVE 11 Interactive Discussion

LO2 XII. PRINCIPLES AND PRACTICES OBSERVE 12 Interactive Discussion

LO7  Texture, Flavour and Color

MIDTERM EXAMINATION 13  Written Examination

LO2 XIII. PRINCIPLES AND PRACTICES OBSERVE 14 Interactive Discussion