Portfolio in

Cookery
Maybelle A. Berano
Grade 10 Amity (1)
Mrs. Ballesterol

Reports

FRIED FISH PLATING (Serving

Sauted and Pan Fried)
- Remove the fish with spatula and place on serving plate
with presentation side up.
- Sprinkle fish with lemon juice and chopped parsley (or
other vegetables like carrots, spring onions, cucumber
and others that are used for garnishing).
- Heat raw butter in the saut pan until it turns light brown.
Pour over fish immediately and serve at ones.

Principle of Making Stock

- The principle of stock making are really quite straightforward and simple.
There are only 6 steps of making stocks:
1.Always store your stock in cold water.
2.Gentle simmer the stock.
3.Skim the stock frequently.
4.Strain the stock.
5.Cool the stock.
6.Degrees the stock

STOCK is a finished broth composed of a main flavor with

background floors and spices. Beef, lamb, shrimp, vegetable,
chicken & duck are examples of types of stocks. Stocks can
be used to make soup, sauces and marinades, assist in
wasting, glazing cooking potatoes, poaching fish, making
plate, bread stuffing, ground meat dishes like meatballs and
flavor rice pilafs or coos fours.
SOUP is a finished liquid based course served as part of or
as a meal. It can have cut garnishes or not, stock or not, or be
thickened or not, served hot or cold. They may or may not
have dairy products.
SAUCE is a liquid accompaniment to entre, appetizer,
salad, side dish or desserts. Sauces can be made with or
without a stock, thickened reduces, pursed or emulsified.
They may or may not contain dairy products. A sauce could
be served both hot and cold, depending on what sauce it is
and what it is used with.

Classification of STOCKS
White Stock it is made from meaty bones and trim from
veal, poultry, some types of game, and fish.
Brown Stock one of the most commonly called for stocks in
the classic and contemporary repertoire of any kitchen is
likely to be brown veal stock (fond de veau brun).
Remouillage the word translates as a rewetting which is a
good way to think of the way that remouillage is made. Bones
used to prepare a primary stock are reserved after the first
stock is strained away from the bones. The bones are covered
with water, and a secondary stock is prepared.
Broth it shares many similarities with stocks. They are
prepared is essentially the same fashion.
Fumet the most common fumet is one prepared by sweating
fish bones along with vegetables such as leeks, mushrooms,
celery etc.
Estouffade the classic formula for estouffade set down by
Escoffier is virtually identical to was then known as a brown
stock.
Court Bouillion a short broth is often prepared as the
cooking liquid for fish or vegetables.

Convenience Products
Can but with minimum efforts an available almost
everywhere. These products are classified and divided in:
STAPLES bought on regular basis
IMPULSE bought with some planning

EMERGENCY bougth in urgency

CHARACTERSTICS OF CONVENIENCE PRODUCTS
1.Bought frequently.
2.Low price.
3.Always available.
4.Brand is acceptable.
EXAMPLE: sugar, salt, soap, bread, etc.

Methods/ Guidelines of Preparing

Stocks
1.Blanching to get rid some impurities that can cause
cloudiness.
STEPS: Rinse boned in cold water to wash away the blood.
Impurities dissolves easily in cold water. Hot water retards
extractions. Bring water to boil, as the water heat,
impurities solidify and rise to surface. Drain the bones
and now ready for stock pot.
2.Browning put the bones in an oven about 375 F for 1
hour to brown.
3.Sweating bones or shells bones or shells are used in
fumets. The proteins prevent in fish bones and shellfish
can take on an unacceptable flavor if allowed to cook so
long.
1. Heat a small amount of oil clarified butter in a
rondeau.
2. Add the bones or shells and mirepoix.
3. Look over moderate heat, stirring occasionally until
the flesh on the bones turns opaque or the shells have
a bright color and the moisture is released from the
mirepoix.

Preparation of Poultry for Cooking

IN HOME
1. Slaughter & Bleeding
- handling properly to avoid bruising and injury to the
bird. Not feeding for 8 to 24 hours.
2. Scalding
- by dipping in the hot water about 60 C for 30 to 75
seconds depending on the size.
3. Defeathering
- feathers are removed by rubbing
4. Evisceration
- done by slitting the abdominal cavity and pulling out
the entrails in one piece.
COMMERCIAL
Some with the process in home but with the use of
mechanical equipment.
Birds are transportedwhen the temperature is cold.
The bird are allowed to rest.
They are given a shower to dissipate heat as well to
remove dirt.

Poultry Classes

Chickens and other poultry may be divided into classes

which are essentially of the same physical characteristics
associated with age, sex, live weight and/or breed.
Commercial
In this section, classes are based on the Poultry Grading
Manual (1971) of the US Department of Agriculture. The
chicken classes are essentially of the same physical
characteristics associated with age, sex & live weight. The
following classes of chicken are arranged in their
increasing order of age and live weight but decreasing
order of tenderness.
Other Poultry
1.Peking Duck is a breed of duck that originated from
China and is noted for its tender and flavorful meat.
It is different from the local duck called itik, which is
raised mainly for eggs.
2.Duck or itik is available and popular in many towns
of Rizal as fried Itik.
3.Squab is a young immature pigeon of either sex
and has extra tender meat.
1.Rock Cornish Game He or Cornish Game Hen
- Is a young immature chicken (usually 5-7 weeks old)
weighing not more than o.9 kg ready to cook.
2.Broiler or Fryer
- Is a chicken, usually 9-12 weeks of age, of either sex, is
tender-meated, with soft, pliable smooth-textured skin
and flexible.
3.Roaster
4.Capon is a surgically desexed male chicken usually
under 8 month of age and is tender-meated,
It is much longer larger than average-chicken, so it is
usually proceed to chicken ham.
5.Stag

6.Hen or Stewing Chicken or Fowl

7.Cock or Rooster
8.Jumbo Broiler

Market Forms of Poultry

1.LIVE POULTRY when selecting live poultry, choose those
birds that are alert, healthy, well feathered and wellformed. A sluggish looking bird should be purchased.
They should have a good fat covering, free of tears,
broken bones, bruises & blisters.
2.WHOLE POULTRY or GALANTINA these are slaughtered
bird that have been bled and defeathered. The head,
feet and viscera are semi-intact. When buying whole
poultry it should be clean, well-fleshed, have a moderate
fat covering, be free from pinfeathers and show no cuts,
bears and missing skins. Those with missing parts,
broken bones and discoloration should be avoided. Those
with slime or off flavors should be not purchased. Most of
all, care must be taken to avoid purchasing dressed
poultry from unscrupulous vendors who inject water into
the cavity or insert another birds giblet. This practice
serves the purpose on cheating consumers. The
consumer should be able to detect dressed poultry that
had previously died or disease or pest which is called
dobleng patay.
3.DRESSED POULTRY these are slaughtered birds that
have been bled, defeathered and visceral organs
removed. This is most common market form of poultry.
4.READY-TO-COOK are dressed birds may be cut up and
marinated or seasoned. Ready-to-cook chickens chilled
or frozen are available in supermarkets in bigger cities in
the Philippines. Turkey are also available in local
supermarkets as ready-to-toast. Preparation of ready-to-

cook poultry is considered by food technologists as

minimal process.
5.POULTRY PARTS in this form, several pieces of a single
poultry are usually packed in one carton, wrapped and
are chilled or frozen. The various poultry are divided into
any of the following parts:
a) Dark meat drum sticks, thighs, wings, necks,
backs and rib cage
b) White meat breasts
c)Variety meats gizzards, heart & liver
Hence, in one package one can find all drumsticks, all
thighs, all wings, etc. Poultry part are a big cheat to
consumers who have preference for one part over the others.
They are also becoming increasingly popular in the freezer
compartment of supermarkets.
The chicken head and feet, although not available in
modern supermarkets, are sold in the palengke or wet
market. Their consumption helps to augment protein intake.
The feet are good source of collagen and chicken flavor and
is used for soups and stocks.
Braised chicken feet is Chinese delicacy which is very
popular.
Another delicacies (delicacy) are hens, that have eggs still
in their bodies, the uterus or bahay guya.
Other by-products of poultry besides feet are head, neck
and the small intestines which are said as street foods fried or
grilled.

Problems in Poultry COOKERY

1.PINK MEAT sometimes some pink coloration is observed

in white chicken meat. This occurs even after thorough
cooking of chicken but its appearance gives the
impression of uncooked meat. This occurs when the gasfired oven used for cooking.
2.MEAT and BONE DARKENING in COOKED FROZEN
POULTRY when young chickens are frozen, thawed and
cooked their bones. This occurrence may cause of alarm
to the inexperienced cook.
3.RANCIDITY fresh poultry is almost odorless and
tasteless.
4.OFF-FLAVORS these may cause by rancidity
putrefaction, contamination of feed and absorption of
odors during storage.

Recipes

Basic Brown Stock

Ingredients:
5 lbs. soup bones, Bare rendering Sauced in 2 inch pieces
1 bunch carrots, unpeeled & chopped
3 yellow onions, chopped
1 head celery, chopped

Roast the bones in 400 F over for about 2 hours. Watch so

they dont burn, just want then toasty brow not blackened.
1)
Put bones in soup pot.
2)
Add 1 quart of water for each pound of bones.
3)
For 5 lbs., add 1 bunch of carrots, 1 head celery & 3
yellow onions.
4)
Bring the stock to a heavy simmer, uncovered and
cook for 2 hours.
5)
Add water if needed. Do not add salt.
6)
Strain the stock and store in fridge. A layer of fat will
form on top.
7)
Leave this in place, to help seal the stock from air
until ready to use.
This stock will be gelatinous. If not using all in several
days. Place some in vacuum bags and seal for freezing.

Clear Soup (Garlic Soup with

Croutons)
Ingredients:
6 cups beef stock
1 clove garlic, minced
2 t onion, chopped
6 slices day-old bread or 4 pcs. Pandesal
2 t melted butter

Oil for frying

Seasoning: salt & pepper to taste

Procedure:
1.Fry garlic and onions in oil until slightly brown.
2.Pour beef stock. Season salt & pepper.
3.To make croutons; cut bread or pandesal into cube. Melt
butter in a skillet. Put bread in butter and brown until
crisp.
4.Put a few hot croutons on top of the soup before serving.

Creamy Pancit Molo

Ingredients:
kg ground pork
kg shrimps, chopped
c kraft cheddar cheese
1 clove garlic, minced
1 carrot, shredded
2 eggs, slightly beaten
Salt & pepper to taste
Molo wrappers

4 quarts chicken broth

green onions, diced

Procedure:
Combine all ingredients thoroughly and wrap in molo
wrappers. Set aside. Bring chicken broth in boil and drop molo
pieces one at a time until it floats and is done. Collect
seasoning & add green onions. Serve hot.