Documenti di Didattica
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Documenti di Cultura
Workplace communication is the process of exchanging information, both verbal and non-verbal,
within an organization (Wikipedia.2014). Bear in mind that messages are conveyed not only of using
spoken words but more importantly, of our body language such as our gestures, facial expressions, voice
tone, body movements, posture and clothing.
Communication is very important to express your ideas and able to interact with other people.
Effective workplace communication ensures unity and the establishment of good working relationship
among employees. Any miscommunication will lead to arguments that would cause poor productivity.
A team is a group comprise of two or more individuals working together with a common goal. To
work well as a team, there must be an open communication line, collaboration, proper time management,
and functions and responsibilities of each member of the team are properly identified and stated. The team
should learn to work together effectively in a team environment to enable them to achieve their goal.
The creation of a positive work environment is a crucial process. To build a team environment, there
are simple steps to take
1. Specialized knowledge
2. Competency
3. Honesty and integrity
4. Accountability
5. Self-regulation
6. Image
The following standards of conduct are expected of anyone who aspires to be regarded as a
professional in the hospitality industry.
5. Shoes
Hard-leather shoes with slip-resistant soles are recommended because they offer protection
and give support of your feet.
Always wear socks with closed shoes to inhibit harboring the growth of bacteria and fungus
in the feet.
Jackets, pants, side towels or pot holder, aprons and shoes can harbour bacteria, molds, parasites and
even more viruses, because these pathogens can be transmitted with ease from your uniform to foods. Wear
your uniform at work only, not when traveling to and from the job, when u can pick up pathogens along the
way.
The Occupational Health and Safety (OHS) or workplace health and safety is an area concerned with
the safety, health and welfare of people in the workplace. It aims to foster safe and healthy work
environment. It also protects co-workers, family members, employers, customers and many others who
might be affected by the workplace environment.
The International Labor Organization (ILO) and the World Health Organization (WHO) have shared
a common definition of occupational health that is “ The main focus in occupational health is on three
different objectives: (i) the maintenance and promotion of workers’ health and working capacity;(ii) the
improvement of working environment and work to become conducive to safety and health and (iii)
development of work organizations and working cultures in a direction which supports health and safety at
work and in doing so also promotes a positive social climate and smooth operation and may enhance
productivity of the undertakings…”
Workplace Hazards
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or
condiments.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food
from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from
multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria
in the food by thorough cooking or processing.
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils,
equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food
must focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food
depends on the condition when purchased and the time temperature control during storage, preparation and
service. Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety.
1. Fungi- molds, yeast; often more responsible for food spoilage than foodborne illness. Fungus is
important in the food industry production of cheese, bread, wine and beer.
2. Viruses- do not multiply in food but coupled with poor sanitation practices, consumption of that
food may result in illness. (ex. Hepatitis A)
3. Parasites- pathogens that feed on and take shelter in another organism, called a Host. (ex. Amoebas
and (Trichinella spiralis)
4. Bacteria- responsible for a significant percentage of biologically caused foodborne illnesses
All bacteria, like other living things, need certain conditions in order to complete their life cycles.
Like humans, they need food, a comfortable temperature, moisture, the proper pH (acid), the proper
atmosphere and time. The best way to prevent bacterial intoxications and infections is to attack the factors
bacteria need to survive and multiply.
Food
Acid (pH)
Temperature
Time
Oxygen
Moisture
Food- bacteria need food for energy and growth. Meats, poultry, seafood, dairy products, cooked grains and
some raw and cooked vegetables that are generally high in protein are all categorized as potentially
hazardous foods.
Acid (pH)-a pH value reflects the acidity or alkalinity of food and can be used to prevent microbial growth
and reduce microbial resistance to heat. A value less than 4.6 denotes an acidic food: a value above 10.1
signifies an alkaline food.
pH SCALE
l______l______l______l______l______l______l______l______l______l______l______l-
______l______l______l
0 1 2 34.6 5 6 7 8 9 10.1 11 12 13 14
So, acidic foods such as lemon juice, tomatoes and vinegar create an unfavorable environment for bacteria.
Simply adding an acidic ingredient to food relied on to destroy bacteria and preserve foods.
Temperature- is the most important factor in the pathogenic bacteria’s environment because it is the factor
that most easily controlled by food service workers. Most microorganisms are destroyed at high
temperatures. Freezing slows but does not stop growth and does not destroy bacteria.
Most bacteria that cause foodborne illness multiply rapidly at temperature between 70oF and 125oF.
Therefore, the broad range of temperatures between 41oF and 135oF (5oC and 57oC) is referred to as
temperature danger zone. Keeping foods out of the temperature danger zone reduces the bacteria’s ability
reproduce.
Potentially hazardous foods or time/temperature controlled for safety foods should be heated or
cooled quickly. This is known as the time-and-temperature principle.
Time-and-temperature principles:
1. Keep hot foods hot- when foods are reheated, the internal temperature should quickly reach or
exceed 165oF in order to kill any bacteria that may have grown during storage. Foods that are to
be displayed or served hot must be heated rapidly to reduce the time temperature danger zone.
When heating and reheating foods:
Heat small quantities at a time.
Stir frequently.
Heat food as close to service time as possible.
Use preheated ingredients whenever possible to prepare hot foods.
2. Keep cold foods cold- foods that are to be displayed, stored or served cold must be cooled
rapidly. When cooling foods:
Refrigerate semi-solid foods at below 41oF.
Avoid crowding the refrigerator; allow air to circulate around foods.
3. Keep frozen foods frozen- freezing at 0oF or below essentially stops bacterial growth but will not
kill the bacteria. Cool hot foods before freezing them. When frozen foods are thawed, bacteria
that are present will begin to grow. Therefore:
Never thaw foods at room temperature.
Thaw foods gradually under refrigeration to maintain the food’s temperature at 41oF or
less. Place thawing foods I a container to prevent cross-contamination from dripping or
leaking liquids.
Thaw foods under running water with sealed container at temperature of 70oF or in
cooler.
Thaw foods in a microwave only if the food will be prepared and served immediately.
Time- when bacteria are moved from one place to another, they require time to adjust to new condition. This
resting period, little growth occurs, it’s known as the log phase and last from 1 to 4 hours. Exposure to the
temperature danger zone for more than 4 hours is cumulative. The less time of food in the temperature
danger zone, the less opportunity of bacteria to multiply.
Moisture- bacteria need a certain amount of moisture, which is expresses as water activity or Aw. Water
itself has an Aw of 1.0. Bacteria cannot flourish where the Aw is too low, usually below 0.85. These explain
why dry food such as flour, sugar and crackers are rarely subject to bacterial infestation.
1. Cross-contamination
2. Time-temperature abuse
3. Poor personal hygiene
Cross-Contamination- occurs when microorganisms are transferred from one surface or food to another.
The bacteria can transfer from:
1. Hand to food contamination- occurs when contaminated hands handled cooked or ready to eat foods.
Ways to prevent hand to food contamination
Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished and clean
Avoid wearing jewelry
2. Food to food contamination- when harmful organisms from one food contaminate other foods.
Ways to prevent food to food contamination
Store cooked foods that will not be cooked in the refrigerator on a higher shelf than
raw foods.
Wash fruits and vegetables in a cold running water
Do not let raw meat and raw vegetables be prepared on the same surface at the same
time.
3. Equipment to food contamination
Ways to prevent equipment to food contamination
Use separate cutting boards from foods
Prepare raw foods in separate area from fresh to ready to eat foods
Clean and sanitize equipment, work surfaces and utensils after preparing each foods
Use specific containers for various food products
Make sure cloth and paper towel use for wiping spills are not used for any other
purposes
Avoiding Cross-Contamination
Many foodborne illnesses are result of unsanitary handling procedures in the kitchen. Cross-
contamination when disease-causing elements or harmful substances are transferred from one contaminated
surface to another.
1. Have excellent personal hygiene- do not come to work sick; anytime hands come in contact with a
possible source of contamination (face, eyes, hair, nose mouth), they must be thoroughly washed
before continuing work.
2. Separate work areas and cutting boards should be used for raw and cooked foods.
3. Equipment and cutting boards should always be cleaned.
4. All foods must be stored carefully to prevent contact between raw and cooked items.
5. Ready-to-eat foods (foods that will require no further cooking) should not be handed by bare hands
(use suitable utensils like deli tissue, spatula, tongs or use single-use food-handling gloves.
Time Temperature Abuse- happens when the food is exposed to temperature danger zone for more than
four hours.
Never expose the food to temperature danger zone not exceeding four hours, except cool-
down
Document temperature and time including receiving, storage, preparation, holding, serving,
cooling and reheating
Pass through danger zone quickly
Poor Personal Hygiene- food handles are carries of disease causing bacteria. Food service personnel can
contaminate food.
Do not let your knowledge and skills outdated, be globally competitive. Attend seminars,
workshops, forums, conferences and conventions, reading materials are readily available with the
advancement of technology nowadays. Make commitment to build expertise or master particular techniques
and stay up-to-date with your industry, practice your profession.
Work Safely
Clean up grease and other spills as they occur. Use salt or cornmeal to absorb grease, then, clean the
area.
Warn co-workers when you are coming up behind them with something hot or sharp.
Beware of grill fires. Do not attempt to put them out with water. Removing excess fats and letting
any marinades drain completely away from foods helps prevent flare-ups.
Keep fire extinguisher in proper working order and place them in areas of the kitchen where they are
most likely to be needed.
Remove lids from pots in such a manner that the steam vents away from the face, to avoid steam
burns.
Bend at the knees, not the waist, to lift heavy objects.
Pick up anything on the floor that might trip the unwary.
Have a well-stocked first-aid kit on hand.
Remove any obstruction in all areas of traffic.
Handle equipment with caution. Be especially careful with knives, mandolins, slicers, grinders, and
other pieces of equipment with sharp edges.
Use separate cutting boards for cooked and raw foods. Wash and sanitize them after using.
Wash hands thoroughly, before and after working with raw foods.
Use tasting spoons and use them only once – “DO NOT DOUBLE DIP”. Do not taste foods with
fingers or with kitchen utensils.
Store any toxic chemicals (cleaning compounds and pesticides) away from food, to avoid cross-
contamination.
Use only dry side towels for handling hot items.
Use instant-read thermometers (and wash them after using) to ensure that adequate temperatures are
reached.
Smoking is never allowed in the kitchen.
CATEGORIES OF NUTRIENTS
1. Carbohydrates
Most important source of energy for brain and nervous system.
Energy for muscle movement, production of red blood cells and regulation of fat
metabolism
Composed of smaller units containing carbon, hydrogen and oxygen
Simple Carbohydrates
Simple carbohydrates are found in table sugar (sucrose)
Simple carbohydrates are found in fruit sugar (fructose)
Simple carbohydrates are found in sugar found in milk ( lactose)
Complex carbohydrates
Complex carbohydrates are found in plant based foods.
Complex carbohydrates can be found in grains, legumes and vegetables.
Fiber
Although fiber is non-nutritive and supplies no energy, it is necessary for a healthy diet. Fiber
is essential to the proper functioning of intestinal tract and the elimination of body waste.
Soluble Fiber
Insoluble Fiber
Saturated fats are solid at room temperature. It should not exceed 10% of the total fat
intake daily.
Saturated fats can be found in animal products which include butter, milk, eggs, meats
and lard.
Cholesterol is connected to foods of animal origin. It is a fatty substance closely
linked to heart disease. It is found in animal products such as eggs, butter, organ
meats, etc.
Polyunsaturated and monounsaturated fats are liquid at room temperature and are
healthier than saturated fats.
Polyunsaturated fats can be found in corn, cottonseed, safflower, soy, sunflower oils
and fish.
4. Vitamins
Vitamins are present in foods in small quantities
They are essential for regulating bodily functions.
They do not supply energy but some must be present for energy to be utilized in the body.
Classifications of Vitamins
Al dente: Pasta cooked until just firm. From the Italian "to the tooth."
Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour
(moisture absorber). Most common type is double-acting baking powder, which acts when mixed with
liquid and again when heated.
Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk
or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any
liquid, since leavening begins as soon as soda comes in contact with liquid.
Barbecue: To cook foods on a rack or a spit over coals.
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.
Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to
prepare for freezing, and to ease skin removal. To remove excess salt or bitter flavor from bacon,
ham, Brussels sprout, and beans sprout
Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
Boil: To cook in bubbling water that has reached 212 degrees F.
Bone: To remove bones from poultry, meat, or fish.
Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a
covered pan until tender.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit under or over direct heat, usually in an oven.
Brown: To cook over high heat, usually on top of the stove, to brown food.
Canapé: Small open-faced sandwich on toast, fried bread, or savory biscuits.
Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark
brown.
Consommé: Clear light colored soup from veal or poultry
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and
fluffy.
Cube: To cut food into small (about 1/2- inch) cubes.
Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a
pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
Deep-fry: To cook by completely immersing food in hot fat.
Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the
pan.
Dice: To cut food into very small (1/8-to 1/4- inches) cubes.
Dot: To scatter butter in bits over food.
Dough: A mixture of flour and liquid with other ingredients. It is stiff but pliable.
Dredge: To cover or coat uncooked food, usually with flour, cornmeal mixture or bread crumbs.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.
Drippings: Juices and fats rendered by meat or poultry during cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate or other liquid back and forth over food in a fine
stream.
Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.
Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or
fish.
Flake: To break into pieces with fork.
Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture,
using a gentle over-and-under motion, usually with a rubber spatula.
Garnish: To decorate with small portion of colorful food.
Glaze: To coat foods with glossy mixtures such as jellies or sauces.
Grate: To rub foods against a serrated surface to produce shredded or fine bits.
Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food
from sticking to it.
Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
Grind: To reduce food to tiny particles using a grinder or a food processor.
Julienne: To cut into long, thin strips, matchstick like in shape.
Knead: To blend dough together with hands or in a mixer to form a pliable mass.
Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.
Mince: To cut into tiny pieces, usually with a knife.
Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.
Pit: To remove seed or pod of fruits or vegetables.
Poach: To cook gently over very low heat in barely simmering liquid just to cover.
Process: Use either food processor or mini-chopper to liquefy, blend, chop, grind, or knead food.
Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food
mill.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.
Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.
Sauté or panfry: To cook food in a small amount of fat over relatively high heat.
Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.
Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.
Shred: To cut food into narrow strips with a knife or a grater.
Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the
liquid.
Skim: To remove surface foam or fat from a liquid.
Soften: To let cold food stand at room temperature until no longer hard.
Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.
Stew: To cook covered over low heat in a liquid.
Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.
Toss: To rumble ingredients lightly with a lifting motion.
Whip: To beat food with a whisk or mixer to incorporate air and produce volume.
Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork
or whisk to mix, blend, or incorporate air.
Zest: The outer, colored part of the peel of citrus fruit.
COOKING METHODS
Grilled foods cooked by a radiant heat source located below the food being cooked.
Barbecued depicts a regional significance and is reflective of foods that have been basted repeatedly with a
BBQ sauce during grilling.
Pan Broiled foods cooked on top of stove in heavy pan with ridges inset in pan that allow juices rendered to
drain during the cooking process.
NOTE: The ridges in the pan act a broiler grid and hold the product away from the base of the pan.
Spit Roasting is one of the earliest cooking techniques, food placed on a rod that is turned over radiant heat
and/or radiant heat from both sides of the spit.
Roasting method heats food by surrounding it with hot dry air in an enclosed environment or on a spit. Term
applied to meats, poultry, game and vegetables. More similar to baking than the original form of spit-
roasting.
Baking is technically the same as roasting with the exception that when using the term “baking” you are
referring to products such as breads, pastries, vegetables fruits, fish.
Sautéing
Sautéing refers to a cooking method that uses conduction to transfer heat from a hot pan to food with a
"small amount of fat". The cooking process is done quickly over high temperatures. Literally translated sauté
means "to fly".
Pan Frying
Pan fried products must be breaded or coated.
The process of pan frying provides a flavorful exterior with a crisp, brown crust, which acts as barrier to
retain juices and flavor.
Pan frying involves more fat than sautéing or stir frying, but less than deep frying. In describing the amount
of fat used for pan-frying we typically describe the volume of fat as a "moderate amount of fat".
Deep Frying
Deep frying occurs when foods are cooked completely by submerging in hot fat. Examples of deep fried
foods include fried chicken, fish, vegetables, meats, etc.
Steaming
Steaming occurs when heat is transferred by direct contact from steam to the food being cooked. Foods to be
steamed are normally placed in a rack, pan, or basket located above a boiling liquid or a compartment unit.
Examples of steamed food items include cauliflower, broccoli, carrots, fish, etc.
Poaching
Poaching refers to the transfer of heat by convection. This transfer of heat from a hot liquid (160-180F) to
the food submerged in it.
Simmering
Simmering uses convection to transfer heat from a hot liquid (185-205F) to the food submerged in it, while
maintaining the temperature of the liquid just below the boiling point.
Visually there should be light bubbles and ripples of the liquid for proper simmering.
Boiling
Boiling uses convection to transfer heat from a hot liquid (212F) to food submerged in it.
During the boiling process the liquid will be turbulent and high temperatures cook foods more quickly than
poaching or simmering.
Visually, a full rolling boil produces large bubbles that rise to the surface of the cooking liquid and break at
the surface.
The movement of the boiling liquid should be so rapid that stirring does not interfere with the movement of
the liquid.
Braising
Braising utilizes a combination cooking method in which foods are first browned in hot fat, then covered
and slowly cooked in a small amount of liquid over low heat. Braising uses a combination of simmering and
steaming to transfer heat from a liquid (conduction) and the air (convection) to the foods.
Stewing
Stewing utilizes a combination cooking method and is similar to braising but generally involves smaller
pieces of meat that are first blanched then served in a sauce.
ELEMENTS
A stock is defined as a clear, thin, liquid flavored by soluble substances extracted from meat, poultry,
and fish, and their bones, and from vegetables and seasonings.
A good stock is a key to a great soup, sauce or braised dish. The French appropriately call a stock
“fond” (“base”), as stocks are the basis for many classic and modern dishes.
A sauce is a thickened liquid used to flavor and enhance the other foods. A good sauce adds flavor,
moisture, richness and visual appeal. A sauce should complement food; it should never disguise it. A sauce
could be a hot or cold, sweet or savory, smooth or chunky.
Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish,
shellfish and vegetables. It should also have herbs and spices to enhance flavor and reduce use of salt.
Seasonings and garnishes that can be used for soups are virtually endless, provided one understands the
basic procedures in making different kinds of soups.
Stocks
Types of Stocks
A white stock is made by simmering chicken, veal or beef bones in water with vegetables and
seasonings. The stock remains relatively colorless during the cooking process.
A brown stock is made from chicken, veal, beef or game bones and vegetables, all of which are
caramelized before being simmered in water with seasonings. The stock has a rich, dark color.
Both fish stock and a fumet are made by slowly cooking fish bones or crustacean shells and
vegetables without coloring them, then simmering them in water with seasonings for a short time. For a
fumet, wine and lemon juice are also added. The resulting stock or fumet is a strongly flavored, relatively
colorless liquid.
A court bouillon is made by simmering vegetables and seasonings in water and an acidic liquid such
as vinegar or wine. It is used to poach fish or vegetables.
1. Body
2. Flavour
3. Clarity
4. Color
Body develops when collagen proteins dissolve in protein-based stock. A vegetables stock has
less body than meat stocks because they lack in animal protein.
Flavoring vegetables such as mirepoix, herb sachet and the proper ratios of ingredients to liquid
gives stocks their flavor.
Clarity is achieved by removing impurities during stock making.
Many ingredients contribute to a stock’s color. Vegetables such as leeks and carrots give white
stock a light color. Browned bones and tomato paste give color to dark stocks.
Ingredients
The basic ingredients of any stock are bones, a vegetable mixture known as mirepoix,
seasoning and water.
Bones
Bones are the most important ingredient: they add flavour, richness and color to the
stock. Different bones release their flavour a different rates. Even though the bones are cut
into 3- to 4- inch (8- to 10- cm), a stock made entirely of beef and/or veal bones requires 6 to
8 hours of cooking time, whereas a stock made entirely from chicken bones requires only 5 to
6 hours.
The best bones for beef and veal stock are from younger animal. They contain
a higher percentage of cartilage and other connective tissues than bones from more
mature animals. Connective tissue has a high collagen content. Through the cooking
process, the collagen is converted into gelatine and water. The gelatine adds richness
and body to the finished stocks
The best beef and veal bones are back, neck and shark bones, as they have
high collagen content.
Chicken Bones
The best bones for chicken stocks are from the neck and back.
Fish Bones
The best bones for fish are from lean fish such as sole, flounder, whiting or
turbot. Bones from fatty fish (for example, salmon, tuna and swordfish) do not
produce good stock because of their high fat content and distinctive flavour. After
cutting the fish bones, the pieces should be rinsed in cold water to remove blood,
loose scales and other impurities.
Other Bones
Lamb, turkey, game and ham bones can also be used for white or brown
stocks. Although mixing bones is generally acceptable, be careful of blending
strongly flavoured bones, such as those from lamb or game, with beef, veal or chicken
bones. The former’s strong flavours may not be appropriate or desirable in the
finished product.
Mirepoix
A mirepoix is a mixture of onions, carrots and celery added to stock to enhance its
flavour and aroma. Generally a mixture of 50% onions, 25% carrots and 25% celery, by
weight, is used. For brown stock, onion skin may be used to add color. It is not necessary to
peel the carrots and celery.
The size into which the mirepoix is chopped is determined by the stock’s cooking
time. The shorter cooking time, the smaller the vegetable must be chopped to ensure that all
possible flavour is extracted. For white or brown stocks made from beef or veal bones, the
vegetable should be coarsely chopped into large, 1- to 2- inch pieces. For chicken and fish
stocks, the vegetable should be more finely chopped into ½- inch pieces.
Seasonings
Stock seasonings are peppercorn, bay leaves, thyme, parsley stem and optionally
garlic. These seasonings generally can be left whole. A stock is cooked long enough for all of
their flavours to be extracted, so there is no reason to chop or grind them. Seasonings
generally are added to the stock at the start of cooking.
Salt is not added to stock because a stock has a variety of uses. Similarly, seasoning
the stock to taste with salt could prevent the chef from adding other ingredients that are high
in salt when finishing the recipe. Unlike many seasonings whose flavors must be incorporated
into a product through lengthy cooking periods, salt can be added at any time during the
cooking process with the same effect.
A white or neutral stock may be made from beef, veal or chicken bones. The finish stock should have
a good flavor, good clarity, high gelatine content and little or no color. Veal bones are most often used, but
any combination of beef, veal or chicken bones may be used.
Mise en Place
Ingredients
A brown stock is made from chicken, veal, beef or game bones. The finished stock should have a
good flavour, rich dark brown color, good body and high gelatine content.
The primary differences between a brown stock and a white stock are that for a brown stock, the
bones and mirepoix are caramelized before being simmered and a tomato product is added. These extra
steps provide the finished stock with a rich dark color and more intense flavour.
Caramelization is the process of browning the sugar found on the surface of most foods. This gives
the stock its characteristic flavor and color.
For caramelizing, do not wash or blanch the bones as this retards browning. To caramelize:
1. Place the cut- up bones in a roasting pan one layer deep. It is better to roast several pans of bones
than to overfill the pan.
2. Roast the bones for approximately 1 hour in a hot oven (375oF/190oC). Stirring occasionally,
brown the bones thoroughly, but do not allow them to burn.
3. Transfer the roasted bones from the pan to the stockpot.
Deglazing the Pan
After the bones are caramelized, the excess fat should be removed and reserved for future
used. The caramelized and coagulated proteins remaining in the roasting pan are very flavourful. To
utilize them, deglaze the pan.
1. Place the pan on the stove top over medium heat and add enough water to cover the bottom of the
pan approximately ½ inch deep.
2. Stir and scrape the pan bottom to dissolve and remove all the caramelized materials while the
water heats.
3. Pour the deglazing liquid (also known as the deglazing liquor) over the bones in the stockpot.
Procedure for Caramelizing Mirepoix
1. Add a little of the reserved fat from the roasted bones to the roasting pan after it has been
deglazed.
2. Sauté the mirepoix, browning all the vegetables well and evenly without burning them.
3. Add the caramelized mirepoix to the stockpot.
Almost any tomato product can be used in a brown stock: fresh tomatoes, canned whole
tomatoes, crushed tomatoes, tomato puree or paste. If using a concentrated tomato product such as
paste or puree, use approximately half the amount by weight of fresh or canned tomatoes. The
tomato product should be added to the stockpot when the mirepoix is added.
Mise en Place
Ingredients
Procedures
1. Place the bones in the roasting pan, one layer deep, and brown in a 375 oF (190oC) oven. Turn the
bones occasionally to brown them evenly.
2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and
reserve it.
3. Deglaze the roasting pan with part of the cold water.
4. Add the deglazing liquor and the rest of the cold water to the bones, covering them completely.
Bring to boil and reduce to simmer.
5. Add portion of reserved fat to the roasting pan and sauté the mirepoix until evenly brown. Then
add it to the simmering stock.
6. Add the tomato paste and the sachet to the stock and continue to simmer for 6 to 8 hour,
skimming as necessary.
7. Strain, cool and refrigerate.
Yield: 2 gallons
A fish stock and fish fumet (foo-may) are similar and can be used interchangeably in most
recipes. Both are clear with pronounced fish flavour and very light body. A fumet, however, is more
strongly flavored and aromatic and contains an acidic ingredient such as white wine and/or lemon
juice.
Only the bones and heads of lean fish and crustacean shells are used to make fish stock. Oily
fish such as mackerel, salmon and or tuna are not used because their pronounced flavour would
overwhelm the stock. The fish bones and shells used to make a fish stock or fumet should be washed
but never blanched because blanching removes too much flavour. The size and structure of fish
bones and crustacean shells, stocks and fumet made from them require much less cooking time than
even a chicken stock; 30 to 45 minutes is usually sufficient to extract full flavour. Mirepoix or other
vegetables should be cut small so that all of their flavours can be extracted during the short cooking
time.
The procedure for making fish stock is very similar to that for making a white stock.
Mise en Place
Ingredients
Procedures
1. Sweat mirepoix and mushroom trimmings in butter until tender for 1 to 2 minutes.
2. Combine all ingredients except the sachet I a stockpot.
3. Bring to a simmer and skim impurities as necessary.
4. Add the sachet and simmer uncovered for 30 to 45 minutes.
5. Strain, cool and refrigerate.
Yield: 1 gallon
A fish stock is sometimes used to make a fish fumet; if so, the resulting product is very strongly
flavoured. A fish fumet is also flavoured with white wine and lemon juice. When making a fumet, sweat the
bones and vegetables before adding the cooking liquid and seasonings.
Mise en Place
60 g whole butter
480 g onions, small dice
12 parsley stems
4.8 kg fish bones
720 ml dry white wine
60 ml lemon juice
6.7 L cold water or fish stock
60 g mushroom trimmings
1 sprig fresh thyme
10 lemon slices
Procedures
A good vegetable stock should be clear and light- colored because no animal products are used, it has
no gelatin content and little body. A vegetable stock can be used instead of a meat- based stock in most
recipes. This substitution is useful when preparing vegetable dishes or as a lighter, more healthful alternative
when preparing sauces and soups. Although most any combination of vegetables can be used for stock
making, more variety is no always better. Sometimes a vegetable stock made with one or two vegetables that
complement the finished dish particularly well will produce better result than a stock made with many
vegetables. Strongly flavoured vegetables such as asparagus, broccoli and other cruciferous vegetables,
spinach and bitter greens, for example should be avoided when making an all- purpose vegetable stock.
Potatoes and other starchy vegetables will cloud the stock and should not be used unless clarity is not a
concern.
Mise en Place
Peel and chop the onions, carrots and celery for mirepoix
Clean, peel and chop leek, garlic cloves, fennel and turnip
Wash and dice tomato
Prepare the herb sachet
Ingredients
60 ml vegetable oil
960 g mirepoix, small dice
240 g leek, white and green parts, chopped
4 garlic cloves, chopped
120 g fennel, small dice
60 g turnip, dice
60 g tomato, dice
240 ml white wine
3.8 L water
Sachet:
1pc bay leaf
2 ml dried thyme
1 ml peppercorn, crushed
8 parsley stems
Procedures
1. Heat the oil. Add the mirepoix, leek, garlic, fennel, turnip and tomato and sweat for 10 minutes.
2. Add the wine, water and sachet.
3. Bring the mixture to a boil, reduce to simmer and cook for 45 minutes.
4. Strain, cool and refrigerate.
Yield: 1 gallon
How to Make a Court Bouillon
A court bouillon (bool-yawn), though not actually a stock is prepared in much the same manner as
stock, so it is included here. A court bouillon (French term for “short broth”) is a flavoured liquid, usually
water and wine or vinegar, in which vegetables and seasonings have been simmered to impart their flavours
and aromas.
Court bouillon is most commonly used to poach foods such as fish and shellfish. Recipes vary
depending on the food to be poached. Although a court bouillon can be made in advance and refrigerated for
later use, its simplicity lends itself to fresh preparation whenever needed.
Mise en Place
3.8 L water
180 ml vinegar
60 ml lemon juice
720 g mirepoix
4 bay leaves
5 ml peppercorns, crushed
1 pinch dried thyme
1 bunch parsley stems
Procedures
Glaze
A glaze is a dramatic reduction and concentration of a stock. One gallon (4 liters) of stock produces
only 8 to 16 fluid ounces (240 to 480 ml) of glaze. Glace de viand is made from brown stock, reduced until
it becomes dark and syrupy. Glace de volatile is made from chicken stock, and glace de poison from fish
stock.
Glazes are added to soups or sauces to increase and intensify flavours. They are also used as a source
of intense flavouring for several of the small sauces.
1. Simmer the stock over very low heat. Be careful not to let it burn, and skim it often.
2. As it reduces and the volume is decreases, transfer the liquid into progressively smaller saucepan.
Strain the liquid each time it is transferred into a smaller saucepan.
3. Strain it a final time, cool and refrigerate. A properly made glaze will keep for several months under
refrigeration.
TROUBLESHOOTING CHART FOR STOCK
Sauces
With a few exceptions, a sauce is a liquid plus thickening agent plus seasoning. Any chef can
produce fine sauces by learning to do the following:
Sauces serve a particular function in a composition of a dish. These enhance the taste of the food to
be served as well as add moisture or succulence to food that are cooked dry. Sauces also enhance the
appearance of a dish by adding luster and sheen. A sauce that includes a flavour complementary to a
food brings out the flavour of the food. It deepens and enriches the overall taste and its texture.
Classic sauces are divided into two groups: mother or leading sauce and small or compound
sauces. The five classic mother sauces are béchamel, veloute, espagnole (brown), tomato and
hollandaise. Except for hollandaise, leading sauces are rarely serve as is or more often used to create the
many small sauces.
Some sauces use purees of fruits or vegetables as their base; they are known as coulis.
Thickening Agents
One of the most traditional and commonly used methods for thickening sauces is through the
gelatinization of starches. Gelatinization is the process by which starch granules absorb moisture when
placed in a liquid and heated. As the moisture is absorbed, the product thickens. Starches generally used to
thicken sauces are flour, cornstarch and arrowroot. Gelatinization may sound easy, but it takes practice to
produce a good sauce that:
Is lump-free
Has good clean flavour that is not pasty or floury
Has a consistency that will coat the back of the spoon (the French call this “nappe”)
Will not separate or break when the sauce is held or reduce
Roux
Roux (roo) is the principal means used to thicken sauces. It a combination of equal parts by weight,
of flour and fat, cooked together to form a paste. Cooking the flour in fat coats the starch granules with the
fat and prevents them from lumping together or forming lumps when introduce to a liquid. In large
production kitchens, large amount of roux are prepared and held for use as needed. Smaller operations may
make roux as required for each recipe.
1. White Roux is cooked only briefly and should be removed from the heat as soon as it develops a
frothy, bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or
no color is desired.
2. Blond Roux is cooked slightly longer than white roux and should begin to take veloute, or where a
richer flavour is desired.
3. Brown Roux is cooked until it develops a darker color and a nutty aroma and flavour. Brown roux is
used in brown sauces and dishes where a dark color is desired. It is important to remember that
cooking a starch before adding a liquid breaks down the starch granules and prevents gelatinization
from occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux
is required to thicken a given quantity of liquid.
Procedure for Preparing Roux
Whether it may be white, blond or brown, the procedure for making roux is the same.
1. Using a heavy saucepan to prevent scorching, heat the clarified butter or other fat.
2. Add all the flour and stir to form a paste. Although all-purpose flour can be used, it is better to use
cake or pastry flour because they contain a higher percentage of starch. Do not use a high-gluten
flour because of its greatly reduced starch content.
3. Cook the paste over medium heat until the desired color is achieved. Stir the roux often to avoid
burning. Burned roux will not thickened a liquid; it will simply add dark specks and an undesirable
flavour.
The temperature and amount of roux being prepared determine the exact length of cooking time.
Generally, however, a white roux needs to cook for only a few minutes, long enough to minimize the
raw flour taste. Blond roux is cooked longer until the paste begins to change to a slightly darker color.
Brown roux requires a much longer cooking time to develop its characteristic color and aroma. A good
roux will be stiff, not runny or pourable.
Incorporating Roux into a Liquid
There are two ways to incorporate roux into a liquid without causing lumps:
1. Cold stock can be added to the hot roux into a liquid while stirring vigorously with a whisk.
2. Room temperature roux can be added to a hot stock while stirring vigorously with a whisk.
When the roux and the liquid are completely incorporated and the sauce begins to boil, it is necessary
to cook the sauce for a time to remove any raw flour taste that may remain. Most chefs feel a minimum
of 20 minutes is necessary.
1. Avoid using aluminum pots. The scraping action of the whisk will turn light sauces gray and will
impart a metallic flavour.
2. Use sufficiently heavy pots to prevent sauces from scorching or burning during extended cooking
times.
3. Avoid extreme temperatures. Roux should be no colder than room temperature so that the fat is not
fully solidified. Extremely hot roux is dangerous and can spatter when combined with a liquid.
Stocks should not be ice cold when combined with roux; the roux will become very cold, and the
solidified pieces may be very difficult to work out with a whisk.
4. Avoid over thickening. Roux does not begin to thicken a sauce until the sauce is almost at the boiling
point; the thickening action continues for several minutes while the sauce simmers. If a sauce is cook
for a long time, it will also be thickened by reduction.
Cornstarch
Cornstarch, a very white powder, is a pure starch derived from corn. It is used widely as thickening
agent for hot and cold sauces and is especially popular in Asian cuisines for thickening sauces and soups.
Liquids thickened with cornstarch have a glossy sheen that may or may not be desirable.
Sauces thickened with cornstarch are less stable than those thickened with roux because cornstarch
can breakdown and lose its thickening power after prolonged heating. Products thickened with cornstarch
should not be reheated.
Incorporating Cornstarch
Cornstarch must be mixed with a cool liquid before it is introduces into a hot one. The cool liquid
separates the grains of starch and allows them to begin absorbing liquid without lumping. A solution of a
starch and cool liquid is called slurry.
The starch slurry may be added to either a hot or cold liquid. If added to a hot liquid it must be
stirred continuously during incorporation. Unlike roux, cornstarch begins to thicken almost immediately if
the liquid is hot. Sauces thickened with cornstarch must be cooked gently until the raw starch flavour
disappears, usually about 5 minutes.
Arrowroot
Arrowroot, derived from the roots of several tropical plants, is similar in texture, appearance and
thickening power to cornstarch and is used in exactly the same manner. Arrowroot does not break down as
quickly as cornstarch, and it produces a slightly clearer finished product although it is much more expensive.
Beurre Manie
Beurre manie (burr mahn-yay) is a combination of equal amounts, by weight, of flour and soft whole
butter. Beurre manie is used for quick thickening at the end of the cooking process. The butter also add shine
and flavour to the sauce as it melts.
Liaison
Unlike the thickeners already described, a liaison (lee-yeh-zon) does not thicken a sauce through
gelatinization. A liaison is a mixture of egg yolks and heavy cream; it adds richness and smoothness with
minimal thickening. Special care must be taken to prevent the yolks from coagulating when they are added
to a hot liquid because this could curdle a sauce.
1. Whisk together one part egg yolk and three parts whipping cream. Combining the yolk with cream
raises the temperature at which the yolk’s proteins coagulate, making it easier to incorporate them
into a sauce without lumping or curdling.
2. Temper the egg yolk and cream mixture by slowly adding a small amount of the hot liquid while
stirring continuously.
3. When enough of the hot liquid has been added to the liaison to warm it thoroughly, begin adding the
warmed liaison to the remaining hot liquid. Be sure to stir the mixture carefully to prevent the yolk
from overcooking or lumping.
Emulsification
Sauces can be also thickened the process of emulsification, whereby unmixable liquid such as oil
and water are forced into a uniform, creamy state. Usually an emulsifying agent such as lecithin found in
egg yolks must be present to aid in the process. The action of stirring or whisking a sauce to incorporate the
ingredients will produce an emulsion that is permanent, semi- permanent or temporary. A permanent
emulsion, such as that formed when making mayonnaise, will last for several days. A semi- permanent
emulsion will last for a few hours. Hollandaise sauce is one example of a semi- permanent emulsion. A
temporary emulsion will last very briefly and usually does not contain an emulsifying agent. Rather,
vigorous whisking aerates the mixture, causing the temporary suspension of liquids. Such is the case when
oil and vinegar are whisk together to make a simple salad dressing.
Finishing Techniques
Reduction
As sauces cook, moisture is release in the form of steam. A steam escapes, the remaining ingredients
concentrate, thickening the sauce and strengthening the flavours. This process d is known as reduction, is
commonly used to thicken sauces because no starches or other flavour- altering ingredients are needed.
Sauces are often finished by allowing them to reduce until the desired consistency is reached.
Straining
Smoothness is important to the success of most sauces. They can be strained through either a china
cap with several layers of cheesecloth or a fine- mesh chinois. Often vegetables, herbs, spices and other
seasonings are added to a sauce for flavour. Straining removes these ingredients as well as any lumps or
roux or thickener remaining in the sauce after the desired flavour and consistency have been reached.
Sauce Families
Leading, grand or mother sauces are the foundation for the entire classic repertoire of sauces. The
five leading sauces (béchamel, veloute, espagnole, tomato and hollandaise) can be seasoned and garnished
to create a wide variety of small or compound sauces. These five leading sauces are distinguish principally
by the liquids and thickeners used to create them. See the table below:
SAUCE FAMILIES
Béchamel Sauce
Name of its creator, Louis de Béchamel (1630-1703). Béchamel (bay-shah-mell) sauce is the easiest
mother sauce to prepare. Traditionally, it is made by adding heavy cream to a thick veal veloute. Although
some chefs still believe a béchamel should contain veal stock, today the sauce is almost made by thickening
scalded milk with a white roux and adding seasonings. Often used for vegetable, egg and grain dishes.
A properly made béchamel is rich, creamy and absolutely smooth with no hint of graininess. The
flavors of the onion and clove used to season it should be apparent but not overwhelm the sauce’s clean,
milky taste. The sauce should be the color of heavy cream and have a deep luster. It should be thick enough
to coat foods lightly but should not taste like a roux used to thicken it.
Mise en Place
Tack a bay leaf onto a small peeled onion using a clove to make onion pique.
Ingredients
1. Add the onion pique to the milk in a heavy saucepan and simmer for 20 minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion pique from the milk. Gradually add the hot milk to the roux while stirring
constantly with a whisk to prevent lump. Bring to boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled
over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.
Yield: 1 gallon
With a good béchamel, producing the small sauces in its family is quite simple. The
quantities given for a 1 quart (approximately 1 liter) of béchamel. The final step of each recipe to
season to taste with salt and pepper.
CHEESE add to béchamel 8 ounces (240 grams) grated cheddar or American cheese, a dash
of Worcestershire sauce and 1 tablespoon (15 ml) dry mustard.
CREAM SAUCE add to béchamel 8 t0 12 ounces (240 to 360 ml scalded cream and a few
drops of lemon juice.
MORNAY adds to béchamel 4 ounces (120 grams) grated Gruyere and 1 ounce (30 grams)
grated parmesan. Thin as desired with scalded cream. Remove the sauce from the heat and
swirl in 2 ounces (60 grams) whole butter.
Veloute Sauce
Veloute (veh-loo-TAY) sauce are made by thickening a white stock or fish stock with roux. The
white stock can be made from veal or chicken bones. A veloute sauce made from veal or chicken stock is
usually used to make one or two intermediary sauces- allemande and supreme – from which many small
sauces are derived. Allemande sauce is made by adding lemon juice and a liaison to either a veal or chicken
veloute. Supreme sauce is made by adding cream to a chicken veloute. See the table below:
VELOUTE SAUCES
A properly made veloute should be rich, smooth and lump- free. If made from chicken or fish stock,
it should taste of chicken or fish. A veloute made from veal stock should have more neutral flavour. The
sauce should be ivory- colored, with a deep luster. It should be thick enough to cling to foods without tasting
like roux used to thicken it.
Ingredients
1. Heat the butter in a heavy saucepan. Add the flour and cook to made a blond roux.
2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil
and reduce to the simmer.
3. Simmer and reduce to 1 gallon (3.8 L), approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.
5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming.
Hold for service or cool in a water bath.
Yield: 1 gallon
Allemande Sauce
Ingredients
Supreme Sauce
Ingredients
1. Simmer the veloute sauce with the mushroom trimmings and reduce by ¼.
2. Gradually whisk in the cream and return to a simmer.
3. Adjust the seasonings.
4. Strain through a china cap lined with cheesecloth.
Yield: 1 gallon
Espagnole Sauce
The mother sauce of espagnole (ess-spah-nyol) or brown sauce family is full-bodied and rich. It is
made from a brown stock to which brown roux, mirepoix and tomato puree have been added. Most often this
sauce is used to produce demi-glace. Brown stock is also used to make jus lie. Demi-glace and jus lie are
intermediary sauces used to create the small sauces of the espagnole family.
Ingredients
Espagnole sauce can be made into demi-glace, which in turn is used to make the small sauces
of the espagnole family. Demi-glace is half brown sauce, half brown stock, reduced by half. It is
usually finished with a small amount of madeira or sherry wine. Demi-glace creates a richer, more
flavorful base, it produces finer small sauces than those made directly from a brown sauce.
A properly made demi-glace is rich, smooth and lump-free. It is prominent roasted flavour
comes from the bones used for brown stock. There should be no taste of roux. The caramelized
bones and mirepoix as well as the tomato product contribute to its glossy dark brown, almost
chocolate. It should be thick enough to cling to food without being pasty or heavy.
Ingredients
Procedure
Jus Lie
Jus lie (zhoo lee-ay), is used like demi-glace, especially to produce small sauces. Jus lie is
lighter and easier than the demi-glace. It is made in one of two ways.
A properly made jus lie is very light and smooth. It shares many flavour characteristics with
demi-glace. Its color should be dark brown and glossy from the concentrated gelatin content. Its
consistency is somewhat lighter than demi-glace, but it should still cling lightly to foods.
Tomato Sauce
Classic tomato sauce is made from tomatoes, vegetables, seasonings and white stock and thickened
with blond or brown roux. In today’s kitchen, most tomato sauces are not thickened with roux. Rather, they
are created from tomatoes, herbs, spices, vegetables and other flavouring ingredients simmered together and
pureed.
A gastrique is sometimes added to reduce the acidity of a tomato sauce. To prepare a gastrique,
caramelize a small of sugar, then thin or deglaze with vinegar. This mixture is then used to finish the tomato
sauce.
A properly made tomato sauce is thick, rich and full-flavored. Its texture should be grainier than most other
classic sauces, but it should still be smooth. The vegetables and other ingredients should add flavour, but
none should be pronounced. Tomato sauce should not be bitter, acidic or overly sweet. It should be deep red
and thick enough to cling to foods.
Mise en Place
Rinse and dry salt pork and chop into fine dice.
Peel and chop onions, carrots and celery for mirepoix.
Prepare herb sachet.
Wash pork bones.
Ingredients
Procedures
Hollandaise Sauce
Hollandaise and the small sauces derived from it are emulsified sauces. Egg yolks, which contain
large amounts of lecithin, a natural emulsifier, are used to emulsify warm butter and a small amount of
water, lemon juice or vinegar. When the egg yolks are vigorously whipped with the liquid while the warm
butter is slowly added, the lecithin coats the individual fat droplets and holds them in suspension in the
liquid.
A properly made hollandaise is smooth, buttery, pale yellow-lemon-colored and very rich. It is lump-
free and should not exhibit any signs of separation. The buttery flavour should dominate but not mask the
flavours of the egg, lemon and vinegar. The sauce should be frothy and light, not heavy like mayonnaise.
Rescuing a Broken Hollandaise
Occasionally, a hollandaise will break or separate and appear thin, grainy or evenly lumpy. A
sauce breaks when the emulsion has not formed or the emulsified butter, eggs or liquid have
separated. This may happen for several reasons:
1. the temperature of the eggs or butter may have been too high or too low
2. the butter may have been added too quickly
3. the egg yolks may have been overcooked
4. too much butter may have been added or the sauce may not have been whipped vigorously
enough
To rescue or emulsify broken hollandaise you must first determine whether it is too hot or too
cold. If it is too hot, allow the sauce to cool. If it is too cold, reheat the sauce over a double boiler
before attempting to rescue it.
For 1 quart (approximately 1 liter) of broken sauce, place 1 tablespoon (15 ml) water in a
clean stainless steel bowl and slowly beat in the broken sauce. If the problem seems to be that the
eggs were overcooked or too mush butter was added, add a yolk to the water before incorporating the
broken sauce.
Mise en Place
Ingredients
Procedure
1. Combine the peppercorn, vinegar and water in a small saucepan and reduce by ½.
2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction through a
chinois into the yolks. There should be ½ ounce (15 ml acidic reduction for each egg yolk used.
3. Place the bow over a double boiler, whipping the mixture continuously with a wire whip. As the
yolks cook, the mixture will be thickening. When the mixture is thick enough to leave a trail across
the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook
the egg yolks.
4. Whip in 1 ounce (30 ml) lemon juice to stop the yolks from cooking.
5. Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly
whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added
more quickly. Continue until all the butter is incorporated.
6. Whip the remaining lemon juice. Adjust the seasonings.
7. Strain the sauce through cheesecloth if necessary and hot for service in a warm (not simmering) bain
marie. This sauce may be held approximately 1 to 1 ½ hours.
Yield: 720 milliliters
USING SAUCES
Veal, pork
Vegetables
Braised poultry
Espagnole Smooth and rich; dark brown color; Sautéed or grilled meats
good meat flavor
Sautéed or grilled meats and poultry
Broiled meats
Pork
Pork
Tomato Thick and rich; slightly grainy; full- Meats, poultry, vegetables, pastas and for
flavored making small sauces
Eggs, fish
Pasta, grilled or sautéed poultry and
white meats
Hollandaise Smooth and rich; buttery flavor; light Grilled or sautéed meats and fish
and slightly frothy; pale yellow color;
no signs of separating Grilled meats and fish
Poached fish
Stock cold when roux added Heat stock before adding roux; strain
through chinois to remove lumps
Pasty or floury taste Sauce undercooked after starch was Increase cooking time
added
Grainy texture Starch or flour not properly gelatinizes Increase cooking time
Thin consistency Not enough thickener Add more roux or cornstarch slurry
Separates, breaks Temporary emulsion failed Whisk sauce again (vinaigrette); cool
to 110oF – 120oF (43oC – 49oF), then
whisk again to reincorporate fat;
reheat sauce over double boiler, then
beat into water
Gray color or metallic Aluminum pan used Discard; use nonreactive pan to make
taste cream sauce
Soups
Soups are universally recognized as comfort foods in which seasonal ingredients can shine. Although
fresh ingredients are preferable, wise use of leftovers means that a daily soup special can be an economical
and practical menu item.
Seasonings and garnishes can be used for soups; it may be from the finest and expensive ingredients
or from leftovers from the production.
Most soups can be classified by cooking technique and appearance as either clear or thick. Clear
soups include broths made from meat, poultry, game, fish or vegetables as well as consommés, which are
broths clarified to remove impurities. Thick soups include cream soups and puree soups. The most common
cream soups are those made from vegetables cooked in the liquid that is thickened with a starch and pureed;
cream is then incorporated to add richness and flavour. Puree soups are generally made starchy vegetables
or legumes. After the main ingredient is simmered in a liquid, the mixture – or a portion of it – is pureed.
Some soups (notably bisques and chowders as well as cold soups such as gazpacho and fruit soup)
are neither clear nor thick soups. They use special preparation methods or a combination of the methods.
A soup’s quality is determined by its flavors, appearance and texture. A good soup should be full-
flavoured with no sour tastes. Flavors from each of the soup’s ingredients should blend and compliment with
no one flavor overpowering another. Consommés should be crystal clear. The vegetables in vegetable soups
should be brightly colored, not gray. Garnishes should be attractive and uniform in size and shape. The
soup’s texture should be very precise. If it is supposed to be smooth, then it should be very smooth and
lump-free. If the soft and crisp textures of certain ingredients are to contrast, the soup should not be
overcooked, as this causes all the ingredients to become mushy and soft.
Garnishing is an important consideration when preparing soups. When applied to soups, the word
garnish has two meanings. The first is the more typically associated with the word. It refers to the soup
decoration. The second refers to food that may serve not only as decorations but also a critical component of
the final product.
Clear Soup
All clear soups start as a stock or broth. Broths may be served as finished items, used as the base for
other soups or refined (clarified) into consommé.
Broths
The techniques for making stocks are identical to those used for making broths. Like stocks,
broths are prepared by simmering flavouring ingredients in a liquid for a long time. Broths and
stocks differ into two ways. First, broths are made with meats instead of just bones. Second, broth
can be served as finished dishes, whereas stocks are generally used to prepare other items.
Broths are made from meat, poultry, fish or vegetables cooked in liquid. An especially full-
flavored broth results when a stock and not just water is used as the liquid. Cuts of meats from the
shank, neck or shoulder results in more flavorful broths, as well as the flesh of mature poultry.
Proper temperature, skimming and straining help produce well-flavored clear broths.
Consommé
A consommé is a stock or broth that has been clarified to remove impurities so that it is
crystal clear. Traditionally, all clear broths were referred to as consommés; a clear broth further
refined using the process described later was referred to as a double consommé. The term double
consommé is still used occasionally to describe any strongly flavored consommé.
Well-prepared consommés should be rich in the flavour of the main ingredients. Beef and
game consommés should be dark in color; consommés made from poultry should have a golden to
light amber color. They should have substantial body as a result of their high gelatin content, and all
consommés should be perfectly clear with no trace of fat.
Consommé is a refined broth, it is absolutely essential that the broth or stock used be of the
highest quality. Although the clarification process adds some flavour to the consommé, the finished
consommé will be only as good as the stock or broth from which it was made.
To make consommé, you clarify a stock or broth. The stock or broth to be clarified must be
cold and grease-free. To clarify, the cold degreased stock or broth is combined with a mixture known
as clear meat or clarification. A clarification is a mixture of egg whites; ground meat, poultry or
fish; mirepoix, herbs and spices; and an acidic product, usually tomatoes, lemon juice or wine.
The stock or broth and clarification are then slowly brought to a simmer. The albumen in the
egg whites and meat begin to coagulate, it traps impurities suspended in the liquid. As coagulation
continues, the albumen-containing items combine with the other clarification ingredients and rise to
the liquid’s surface, forming a raft. As the mixture simmers, the raft ingredients release their flavors,
further enriching the consommé.
After simmering, the consommé is carefully strain through several layers of cheesecloth to
remove any trace of impurities. It is then completely degreased, either by cooling and refrigerating,
then removing the solidified fat, or carefully ladling the fat from the surface. The result is a rich,
flavorful, crystal-clear consommé.
1. In a suitable stock stockpot, combine the ground meat, lightly beaten egg white and other
clarification ingredients.
2. Add the cold stock or broth and stir to combine with the clarification ingredients.
3. Over medium heat, slowly bring the mixture to a simmer, stirring occasionally.
4. As the raft forms, make a hole in its center so that the liquid can bubble through, cooking the raft
completely and extracting as much flavour as possible from the raft ingredients.
5. Simmer the consommé until full flavor develops, approximately 1 to ½ hours.
6. Carefully strain the consommé through several layers of cheese cloth and degrease completely.
7. If the consommé will not be used immediately, it should be cooled and refrigerated, following
the process for cooling stocks. When the consommé is completely cold, remove any remaining
fat that solidifies on its surface.
8. After reheating consommé, small dots of fat appear on the surface, they can be removed by
blotting with a small piece of paper.
A clarification may fail for a variety of reasons. For example, if the consommé is allowed to
boil or if it is stirred after the raft has formed, a cloudy consommé can result. If the consommé is
insufficiently clear, a second clarification can be performed using the following procedures. This
second clarification should be performed only once because the eggs remove not only impurities but
also some of the consommé’s flavour and richness.
There are two kinds of thick soups: cream soups and puree soups. In general, cream soups are
thickened with a roux or other starch, whereas puree soups rely on a puree of the main ingredients for
thickening. But in certain ways the two soups are similar. Some puree soups are finished with cream or
partially thickened with roux or other starch.
Cream soups
Most cream soups are made by simmering the main ingredients (for example, broccoli for cream of
broccoli soup) in a white stock or thin veloute sauce to which seasonings have been added. The mixture is
then pureed and strained. After the consistency has been adjusted, the soup is finished by adding cream. In
classic cuisine, thin béchamel sauce is often used as the based for cream soups and can be substituted for
veloute in many cream soup recipes. Properly made cream soups should have a silken texture and the
thickness of heavy cream. The flavour of the soup’s main ingredient should be pronounced.
Both hard vegetables (celery and squash) and soft or leafy vegetable (spinach, corn, broccoli and
asparagus) are used for cream soups. Hard vegetables are generally sweated in butter without browning
before the liquid is added. Soft and leafy vegetables are generally added to the soup after the liquid is
brought to a boil. It is important to cook the flavouring ingredients until they are soft and can be passed
through a food mill easily because cream soups are pureed.
All cream soups are finished with milk or cream. Using milk thins the soup while adding richness;
using the same amount of cream adds much more richness without the same thinning effect.
Cold milk and cream curdle easily if added directly to a hot or acidic soup. To prevent curdling:
1. Never add cold milk or cream to hot soup. Bring the milk or cream to a simmer before adding it
to the soup or temper the milk or cream by gradually adding same hot soup to it and then
incorporating the warmed mixture into the rest of the soup.
2. Add the milk or cream to the soup just before the service, if possible.
3. Do not boil the soup after the milk or cream has been added.
4. Use béchamel or cream sauce instead of milk or cream to finish cream soups because the
presence of roux or other starch helps prevent curdling.
1. In a soup pot, sweat hard vegetable such as squash, onions, carrots and celery in oil or butter without
browning.
2. In order to thicken the soup:
a. Add flour and cook to make a blond roux, then add the cooking liquid (stock)
b. Add the stock to the vegetables, bring the stock to a simmer and add a blond roux that
was prepared separately.
c. Add a thin veloute or béchamel sauce to the vegetables.
3. Bring to a boil and reduce to a simmer.
4. Add any soft vegetables such as broccoli or asparagus, and a sachet or bouquet garni as desired.
5. Puree the soup by passing it through a food mill, blender, food processor or vertical cutter/ mixer.
Strain through a china cap if desired. If the soup is too thick, adjust the consistency by adding hot
white stock.
6. Finish the soup by adding hot milk or cream or a thin béchamel or cream sauce. Adjust the
seasonings and serve.
Puree Soup
Puree soups are hearty soups made by cooking starchy vegetables or legumes in a stock or broths,
then pureeing all or a portion of them to thicken the soup. Puree soups are similar to cream soups, they both
consist of a main ingredient that is first cooked in a liquid, and then pureed. The primary difference is that
unlike cream soups, which are thickened with starch, puree soups generally do not use additional starch for
thickening. Puree soups depend on the starch content of the main ingredient for thickening. Puree soups are
generally coarser then cream soups and are typically not strained after pureeing. When finishing puree soups
with cream, follow the guidelines discussed previously for adding cream to cream soups.
Puree soups can be made with dried or fresh beans such as peas, lentils and navy beans or with any
number of vegetables, including cauliflower, celery root, turnips and potatoes. Dried potato or rice is often
used to help thicken vegetable puree soups.
Specialty Soups
A specialty soups highlights the cuisine of a specific region, the use of special ingredients or
techniques.
Specialty soups include bisques and chowder as well as cold soups and international soups that used
special method or a combination of the method used for clear and thick soups.
Bisques
Traditional bisques are shellfish soups thickened with cooked rice. Bisques are prepared using a
combination of cream and puree soup procedures. They are generally made from shrimp, lobster or crayfish
and are thickened with a roux instead of rice for better stability and consistency.
Most of bisque’s flavor comes from crustacean shells, which are simmered in the cooking liquid,
pureed (along with the mirepoix), returned to the cooking liquid and strained after further cooking. Pureeing
the shells and returning them to the soup also adds the thickness and grainy texture associated with bisques.
Bisques are enriched with cream, following the procedures for cream soups, and can be finish with
butter for additional richness. The garnish should be diced flesh from the appropriate shellfish.
Cold Soup
Cold soups can be as a chilled version of a cream soup or as creative as a cold fruit soup blended
with yogurt. Cold fruit soups have become popular on contemporary dessert menus. Other than the fact that
they are cold, cold soup are difficult to classify because many of them use unique or combination
preparation method. Regardless, they are divided into two categories: cold soup that require cooking and
those that do not.
Many cooked cold soups use fruit juice (typically apple, grape or orange) as a base and are
thickened with cornstarch or arrowroot as well as with pureed soup. For additional flavour, wine is
sometimes used instead of a portion of fruit juice. Cinnamon, ginger and other spices that
complement fruit are commonly added, as is lemon or lime juice, which adds acidity as well as
flavour. Yogurt or sour cream can be used as an ingredient or garnish to add richness.
Garnishing Soup
Garnishes and toppings can range from a simple sprinkle of chopped parsley on a bowl of cream
soup. Some soups are so full of attractive, flavorful and colorful foods that are integral parts of soup (for
example, vegetables and chicken in chicken vegetable soup) that no additional garnishes are necessary. The
garnish determines the type of soup. For example, a beef broth garnished with cooked barley and diced beef
becomes beef barley soup.
Although some soups (particularly consommé) have traditional garnishes, many soups
depend on the chef’s imagination and the kitchen’s inventory for the finishing garnish. The only
rules are as follows:
When you make large batches of soup, cool and refrigerate the soup before you add the milk or
cream. It is best to heat only small batches of soup if you hold the soup in a steam table. Restock the soup
when necessary. Soups continue to thicken while they are set in holding in the steam table. Be sure to check
the consistency before you serve them. To keep the soup from scorching, stir it often. Taste the soup to see if
the seasonings need to be adjusted.
UNIT OF COMPETENCY: PREPARE APPETIZER
ELEMENTS:
Introduction
Appetizer is the second meal to be served after the soup. They are tasty tidbits that stimulate appetite
you must be able to know the nature of every appetizer to be served for the appropriate occasion.
Hot appetizer
1. Tapas
Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as
mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid). In select bars in
Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas
can order many different tapas and combine them to make a full meal. In some Central American
countries, such snacks are known as bocas. In Mexico, similar dishes are called "botanas."
2. Hors D’oeuvre
Hors d’oeuvre, whether hot or cold are very small portions of foods served before the meal to
whet the appetite. The
Brochettes
Hors d’oeuvre brochettes are small skewers holding a combination of meat, poultry, game,
fish, shellfish or vegetables. The foods are typically marinated, then baked, grilled or broiled,
and are usually served with a dipping sauce.
As hors d’oeuvre, the skewers should be very small, slightly larger than a toothpick.
Meatballs
Meatballs are a popular hot hors d’oeuvre. It is made from ground beef, veal and pork
bound with egg and bread crumbs and served in a veloute or cream sauce seasoned with dill
or any style of tomato sauce.
Cold Appetizers
1. Canapés
Classic canapés are open-faced sandwiches. They are constructed from a base, spread and
one or more garnishes.
The most common canapé base is a thin slice of breads into an interesting shape and toasted.
Although any variety of bread can be used, spiced, herbed or otherwise flavored breads may be
inappropriate for some spreads or garnishes. Crackers and slices of firm vegetables such as
cucumbers or zucchini are also popular canapé bases.
The canapé spread provides much of the canapé’s flavor. Spreads are usually flavored butter,
cream cheese or a combination of two.
Crudité (French word meaning raw thing) generally refers to raw or slightly blanched
vegetable served as hors d’ oeuvre. Although almost any vegetables will do, the most commonly
used are broccoli, cauliflower, carrots, celery, asparagus and green beans, all of which are often
blanched, and cucumbers, zucchini, yellow squash, radishes, green onions, cherry tomatoes,
mushrooms and peppers, which are served raw. Crudités are usually served with one or more dips.
3. Dips
Dips can be served hot or cold as an accompaniment to crudités, crackers, chips, toasts,
breads or other foods.
Cold dips often use mayonnaise, sour cream or cream cheese. Hot dips often use béchamel,
cream sauce or cheese sauce.
4. Antipasto
Antipasto is a plate of cold meat or vegetables that is served especially as the first course of
the meal.
5. Relish
Relish is a cooked or pickled usually made with vegetables or fruits and often used as
condiment; can be smooth or chunky, sweet or savory, and hot or mild.
6. Pates
Pate is a fine savory meat filling wrapped in pastry, bake and serve hot or cold.
7. Terrines
Terrines are forcemeat baked in a mold without a crust. Terrine can be simple as a baking
dish filled with forcemeat and baked until done.
8. Cocktail
Cocktail is any various cold mixtures of small pieces of food, such as fruits and seafood like
fruit cocktail and shrimp cocktail that often served as an appetizer.
9. Soups
Soups are considered appetizers because they are usually served before the main course. Hot or
cold, thick or thin and usually served with crackers or bread within.
Classification of Appetizers
1. Fruit appetizers – these are light and refreshing fruits in season, fresh or preserved sliced, diced
or scooped; in cream or in syrup, in toothpicks, in glass bowls, in cocktail dishes, or in fruit cups.
2. Canapes – these are usually small pieces of breads, toast or cracker spread or topped with highly
seasoned food mixture.
3. Grilled or over the coal appetizers – these are more popular when served outdoor and guest
attends to the grilling.
4. Party breads and pastries – these come in attractive colors, in various shapes, and with different
fillings such as peanut, jelly, jam, cheese, butter, ham, bacon and eggs with mayonnaise or salad
dressing as base.
5. Tasty tidbits – these include assorted cheese, nut, chips, pickles, and fresh or dried preserved
fruits and vegetables.
6. Vegetable hors d’oeuvres – these are salty, tart or crisp food that use vegetable slices as base.
7. Beverages – these are seasonal or specially prepared drinks. They can be alcoholic or non-
alcoholic.
UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS
ELEMENTS:
Mise en Place means to have everything in its place, and having everything prepared. Mise en Place also
means to be prepared yourself. It includes
The word "SALAD" comes from the Latin word sal meaning salt. The word salary comes from the
same root because salt was once so valuable and rare that it formed part of the pay of Roman soldiers. Oil
vinegar and seasonings became associated with salt because they add flavor to the food.
Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta,
legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a
mixture of cold or hot foods, often including vegetables and/or fruits. Salads are served and eaten with
dressing. They can be used as an appetizer, an accessory, a main dish or a dessert.
Salads are classified as simple and compound. A simple salad in France and Italy is just fresh, dry
lettuces served with vinaigrette dressing known as Sauce Salad or Sauce Vinaigrette. Simple salad could be
tomato salads and cucumber salads, in as much as they are only one thing. Compound salads are composed
of simple salads that are never tossed and may have ingredients like seafood’s or meats and they could be
main course in itself.
Dressing is an emulsion of two liquids which immiscible with each other or incapable of being
mixed or blended. It could be liquid or semiliquid used to flavor, moisten, and enrich salads.
SALAD INGREDIENTS
OILS
Corn oil is widely used in dressings. It has a light golden color and is nearly tasteless, except for a very mild
cornmeal-type flavor.
Cottonseed oil, soybean oil, canola oil and safflower oil are bland, nearly tasteless oils.
Vegetable oil or salad oil is a blend of oils and is popular because of its neutral flavor and relatively low cost.
Peanut oil has a mild but distinctive flavor and may be used in appropriate dressings. It is somewhat more
expensive.
Olive oil has a distinctive, fruity flavor and aroma and a greenish color. The best olive oils are called virgin or
extra-virgin, which means they are made from the first pressing of the olives. Because of its flavor, olive oil is
not an all-purpose oil, but may be used in specialty salads such as Caesar salad.
Walnut oil has a distinctive flavor and a high price. It is occasionally used in fine restaurants featuring specialty
salads. Other nut oils, such as hazelnut oil, are sometimes used.
VINEGAR
Cider vinegar is made from apples. It is brown in color and has a slightly sweet apple taste.
White or distilled vinegar is distilled and purified so that it has a neutral flavor.
Wine vinegar may be white or red, and it has, naturally, a winey flavor.
Flavored vinegars have had another product added to them, such as tarragon, garlic, or raspberries.
Sherry vinegar is made from sherry wine and, consequently, has the distinctive flavor of that wine.
Balsamic vinegar is special wine vinegar that has been aged in wooden barrels. It is dark brown in color and
has a noticeably sweeter taste.
Other specialty vinegars include malt vinegar, rice vinegar, and vinegars flavored with fruits, such as
raspberry.
LEMON JUICE
Fresh lemon juice may be used in place or in addition to vinegar in some preparations, when its flavor is
desired.
EGG YOLK
Egg yolk is an essential ingredient in mayonnaise and other emulsified dressings. For safety, pasteurized eggs
should be used, and the finished product should be refrigerated to guard against spoilage.
SEASONINGS
Nearly any herb or spice can be used in salad dressings. Remember that dried herbs and spices need
extra time to release their flavors if they are not heated in the product. Other ingredients added for flavoring
include mustard, ketchup, Worcestershire sauce, and various kinds of cheeses.
A dressing is typically defined as a sauce-usually cold-used to coat or top salads and some cold vegetable, fish
and meat dishes. There are 2 different types of emulsions used in a salad dressing. One is a temporary emulsion
and the other is a permanent emulsion:
*A temporary emulsion is usually a simple oil and vinegar dressing because the 2 liquids always separate after
being shaken.
* Mayonnaise is also a mixture of oil and vinegar, but the 2 liquids do not
separate. This is because the formula also contains egg yolk, which acts as
an emulsifier. This means that the egg yolk forms a layer around each of the
tiny droplets and holds them in suspension. This is an example of a permanent
emulsion.
Whisk your egg yolk for a minute or two before adding mustard; soon as they are thick and sticky, they
are ready to absorb the oil.
Add the oil as slowly as you can to start with, in droplets, until the emulsion process begins and the
sauce thickens into a heavy cream.
Once the egg have thickened you can start adding the oil in a steady stream.
Season at the end adding some acidity such as lemon juice or vinegar.
One egg you could only hold ½ to ¾ cup of oil. As a beginner, start with using ½ cup of oil.
Tip
If the mixture splits, add this into a new egg yolk, drip by drip, as you did with the olive oil
Choose a light olive oil, groundnut or vegetable oil when making mayonnaise, avoid extra virgin olive
oil, the flavour is too strong.
Vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens, and other cold
vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1
part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices,
herbs, shallots, onions, mustard, etc.
The most effective way of combining the oil and the vinegar is in a blender. If blender is not available, combine
everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don't use an
aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could
even seal the ingredients in a clean glass jar or bottle and shake to combine.
For best results, all ingredients should be at room temperature when you begin. The cooler the oil, the more
difficult it is to make an emulsion.
Once you've mixed things up, let the flavors meld for a while, especially when you go beyond the basic formula
and introduce additional ingredients like minced onion, garlic, herbs and so on. Ideally, prepare the vinaigrette
in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!
Ingredients
Preparation
1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
2. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld.
3. Give the dressing a good whisk immediately before serving.
NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe. You can also use any light,
neutral-flavored oil like safflower, canola or soybean oil.
Balsamic vinaigrette
INGREDIENTS:
PROCEDURE:
1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in
the oil by droplets, whisking constantly.
Lemon vinaigrette
INGREDIENTS:
PROCEDURE:
1. In a bowl combine olive oil, lemon juice, mustard, thyme, garlic, salt and pepper. Whisk briefly and store
covered in the refrigerator. Serve at room temperature and stir just before serving.
Mango dressing
INGREDIENTS:
PROCEDURE:
1. In a blender place the mangoes, pickled ginger (with the juice), soy sauce, Italian dressing, and granulated
sugar. Start to blend.
2. Slowly start adding in the oil. Season to taste with garlic and pepper and the powdered ginger. Taste and
adjust the seasonings if necessary. Keep refrigerated until ready to use.
Caesar dressing
INGREDIENTS:
PROCEDURE:
1. Combine garlic, mustard, vinegar, and salt in a blender and mix thoroughly.
3. In a slow stream add olive oil through the hole in the lid.
4. Scrape the dressing into a bowl and season to taste with pepper and lemon juice.
• Lettuce has been served for 2500 years, as early as the Persians.
• The most common types of lettuce are iceberg, romaine, butter head and leaf lettuce.
• Other examples of salad greens include micro greens, baby and micro greens, chicory, spinach,
sprouts, watercress, edible flowers, fresh herbs.
Purchasing Salad Greens
• Most leafy greens are available year round, with some of the specialty greens being seasonal.
• The general pack for “heads of lettuce” is a 24 pack, with other types of packing for specific greens.
• Salad greens should always arrive fresh, blemish free and no damage to the outer leaves.
• Salad greens can be purchased whole or pre-cut. Specifics are important, you must consider the
requirements of the operation when purchasing.
• Salad greens should be stored in their original packaging at temperatures ranging from 34 degrees F –
38 degrees F.
• Salad greens should not be stored with fruits and vegetables that contain ethylene gas. Ethylene gas
causes accelerated ripening. Examples include tomatoes and apples.
• Salad greens should only be washed when ready for use. Excessive handling and water can cause
decomposition of salads greens.
• The dilemma of whether or not to cut or tear leafy greens is many times due to the training of the
respective chef and the regional products that he or she may have been exposed to.
• When serving salad greens, the bottom line is to provide a fresh, crisp, bite size product to the guest,
most every chef agrees upon this “golden rule”.
• Wet salad greens will not stay crisp and will wilt and lose quality rapidly.
• Salad greens should be drained in a strainer or colander and then should be dried in a salad spinner.
The salad spinner is currently the most popular way to dry salad greens, however the standby classic
method and alternative should a salad spinner not be available is to strain and blot the wet greens with
paper towels.
B. Non-leafy
C. Protein
E. Congealed - also called gelatin salad, jelly salad, or molded salad, is a salad made with flavoured gelatin,
fruit and sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage
cheese, cream cheese, marshmallows, nuts or pretzels.
G. Cooked - main course salad that contains cooked foods as the main ingredient.
PARTS OF A SALAD
A plated salad may have as many as four parts: base, body, dressing, and garnish. All salads
have body and most have dressing, but base and garnish are parts of only some salads.
Base or Underliner
A scoop of potato salad looks bare when served by itself on a salad plate as a side dish.
Placing it on a bed of lettuce leaves makes it more appealing and also emphasizes its
identity as a salad. Although most tossed green salads and many composed salads are
presented without an underliner, bound salads and some other vegetable salads may be
more attractive and appetizing when served on a bed of leafy greens.
Cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give
height to salads and help confine loose pieces of food.
A layer of loose, flat leaves (such as romaine, loose-leaf, or chicory) or of shredded
lettuce may be used as a base. This kind of base involves less labor and food cost, as it is
not necessary to separate whole cup-shaped leaves from a head.
Body
Garnish
A garnish is an edible decorative item that is added to a salad to give eye appeal, though
it often adds to the flavor as well. It should not be elaborate or dominate the salad. Remember
this basic rule of garnishing: Keep it simple.
Garnish should harmonize with the rest of the salad ingredients and should be
edible. It may be mixed with the other salad ingredients (for example, shreds of red cabbage
mixed into a tossed green salad), or it may be added at the end.
Often, the main ingredients of a salad form an attractive pattern in themselves, and
no garnish is necessary. In the case of certain combination salads and other salads with
many ingredients or components, there may be no clear distinction between a garnish
and an attractive ingredient that is part of the body. In general, if a salad is attractive and
balanced without an added garnish, don’t add one.
Vegetables, fruits and protein foods, cut into simple appropriate shapes may be used as garnish.
Dressing
Dressing is a seasoned liquid or semiliquid that is added to the body of the salad to give
it added flavor, tartness, spiciness, and moistness.
The dressing should harmonize with the salad ingredients. In general, use tart dressings
for green salads and vegetable salads and use slightly sweetened dressings for fruit
salads. Soft, delicate greens like Boston or Bibb lettuce require a light dressing. A thick,
heavy dressing will turn them to mush.
Dressings may be added at service time (as for green salads), served separately for
the customer to add, or mixed with the ingredients ahead of time (as in potato salad,
tuna salad, egg salad, and so on).
Remember: Dressing is a seasoning for the main ingredients. It should accent their
flavor, not overpower or drown the
Varieties of salad
Chinese and
Vegetable
Paocai Sichuanese A pickled cabbage salad.
salad
cuisine
Malaysia,
Rojak Singapore and Fruit salad A fruit and vegetable salad dish
Indonesia
Russian salad
Diced potato, hard boiled eggs, green
Saladerusse, Salade Potato and
Russia peas, pickles, meat (sometimes fish or
Olivier, meat salad
seafood), with mayonnaise.
Insalatarussa
Usually includes Iceberg lettuce,
Vegetable tomato, cucumber, onion, sweet peas,
Seven-layer salad United States
salad hard boiled eggs, sharp cheddar cheese,
and bacon pieces.
Som tam The Isan region A spicy salad made from shredded
Fruit salad
Som tum of Thailand. unripe papaya.
Name Image Origin Type Description
Rice
Made from small fry and usual
Gỏinhệch Vietnam paddy eel
condiments of Gỏi, Vietnamese salad
salad
A spicy Thai salad made with mu yo, a
Thai pork sausage which is often also
Tam mu yo Thailand Meat salad described in Thailand as "Vietnamese
sausage". The dressing is somewhat
similar to that of som tam.
The fruits used in this particular salad
show the fusion aspect of Thai cuisine,
as it incorporates "modern" (for Thais)
fruit such as apples and grapes besides
traditional fruit such as pineapple and
Tam phonlamairuam Thailand Fruit salad
guava. The dressing is made with
pounded garlic, sugar, chillies, dried
shrimp, lime juice and fish sauce, and is
similar to ++++++++++++++that of
som tam.
A Greek and Turkishmeze. It is
traditionally made from taramas, the
Greece and
Taramosalata Fish roe salted and cured roe of the carp or cod.
Turkey
The roe is mixed with either bread
crumbs or mashed potato, and lemon
Name Image Origin Type Description
juice, vinegar and olive oil.
Watergate salad
Pistachio salad,
Midwestern Dessert Made from pistachio pudding, canned
Hawaiian Surprise,
United States salad fruit, and cool whip.
Pistachio Delight,
and Picnic Passion
Made from cutting a solid non-shredded
Vegetable head of lettuce into a wedge shape,
Wedge salad[19][20] United States[21]
salad topped with blue cheese dressing and
pieces of cooked bacon.
Germany,
Alsace, A tart sausage salad prepared with
Wurstsalat Meat salad
Switzerland and vinegar, oil and onions.
Austria.
ELEMENTS:
The sandwich is the namesake of John Montagu, 4th Earl of Sandwich, a British statesman.
Types
1. Regular - a single decker sandwich, the standard two slices of bread and one layer of filling
2. Baked – toasted in oven or pressed on sandwich maker
3. Grilled
4. Fried
5. Open faced- sandwich with only one slice of bread. The filling is placed on top of the bread. An open
sandwich is often eaten with a knife and fork, although it can be picked up and eaten by hand.
6. Specialty
7. Multi-decker wraps
8. Pinwheel, domino or checkerboard sandwiches
Fillings
There are many types of filling that can be placed within a sandwich. These include:
Eggs Jam
Ham Cheese
Ground beef Peanut butter
Cheese Marmalade
Chicken Tomato
Cucumber Lettuce, etc
Ice cream
Bacon
Hotdog
There’s an art to pairing your sandwich fillings with the right loaf. A few guidelines:
2) Soft fillings, such as tuna and chicken salads, will get squished if the outside of the bread is
too crunchy (that means you, baguettes). Try
Pullman or a soft roll.
A sandwich is a quick and tasty way to make a meal. It can make a great lunch or breakfast, and
can either be served either hot or cold. Below you'll find a general primer on how sandwiches work, as
well as recipes and ideas for assembling your own. Just get started with Step 1 below!
1. Choose a bread. There are lots of different styles of bread that "whole grain" instead of "multi
grain" if you're trying to eat healthy, since multi grain has no nutritional benefits beyond normal
bread. You can consider some of the following styles of breads:
Sliced breads are the norm in most Western grocery stores and these are what is used to make
most "standard" sandwiches, like peanut butter and jelly. You can get this bread made from many
different ingredients (rye, potato, white, wheat, etc), and the different flavors will go better with
some sandwiches than others.
Loaf breads are basically sliced breads that haven't been cut yet, but get used in much the same
way. This bread is usually fresher and cut thicker than normal sliced bread.
Buns are small round or oval loaves that get cut in half to make the sandwich. This is common
with hamburgers or Brioche sandwiches, but you can also use things like pretzel buns.
Raised flat breads include breads like focaccia bread or panini. These have a similar texture to
pizza dough or true flat breads but are thicker, which means they can be sliced to create a true
sandwich.
Flat breads include things like pita bread, naan, and tortillas. These do not make a true sandwich
but instead make wraps or are cut in half and stuffed between the natural bread layers.
2. Choose your condiments. Condiments are meant to make the bread more moist. They aren't
required, but they can really add to the flavor and texture of the food. When placed on the bread,
the condiment should be spread as close to the edge of the bread as possible, making sure the
bread is fully covered. Some condiments include:
Butter
Mayo
Mustard
Ketchup
Pesto
Barbecue Sauce
Hollandaise
3. Choose your fillings. Different sandwiches will include different things between the bread layers. This
is where you can really get creative! Usually what's inside the sandwich determines which meal it's
"appropriate" for, but don't let this stop you: if you want a bacon-and-egg sandwich for dinner, go for it!
Fillings come in a few categories:
Meats like deli meat, sausage patties, loose meat (usually ground and in a sauce), or chicken breast.
Vegetables like salad leaves, stir-fry vegetables, sliced tomatoes, sliced onions, etc.
Cheese, which is generally always sliced for ease of use, though some cheese may be crumbled (like
blue cheese). Good sandwich cheeses include swiss, muenster, brie, gouda, pepperjack, or cheddar.
Other items like egg salad, fried eggs, chili, peanut butter, jelly, marmalade, and nutella.
4. Eat the sandwich cold. You can assemble the sandwich by layering the ingredients between the two
pieces of bread and simply eating it cold, if you want to. This is common with lunch sandwiches.
5. Cook the sandwich. Cooking of sandwiches or hot sandwiches are more common with breakfast and
dinner. You should never cook a sandwich in a microwave, as this will steam the bread and make it
soggy. However, there are several good ways that you can cook a sandwich or heat it up:
You can use a frying pan or griddle. This is most common with sandwiches like grilled cheese. When
doing it this way, you should cover the bread that will be touching the pan with butter or mayonnaise
and then cook the sandwich over low heat until the cheese melts, switching to high heat towards the end
to brown the bread if it is not already. Don't forget to flip it!
You can use a broiler, which most modern stoves have. This is the drawer under the stove and is usually
turned on with a special knob. It gets very hot! Put the sandwich on a pan and place in under the pre-
heated broiler for about 5 minutes a side. Check is frequently to make sure it doesn't burn. This is closest
to how sandwich shops (like Subway) cook their sandwiches.
You can use a panini grill, which is basically just a George Foreman grill (for the American crowd).
This grill gets sprayed with cooking spray and then the sandwich gets pressed between the layers of the
grill for about 3 minutes.
You can use a BBQ to cook a sandwich. Aside from the obvious prep of a burger, you can also put other
kinds of sandwiches on a grill whole. However, the flames will have to be low or you will likely burn
your sandwich.
Make breakfast sandwiches. Breakfast sandwiches are usually served hot, but don't feel like you can't eat
them cold! Some breakfast sandwiches you can make include:
Make lunch and dinner sandwiches. Lunch sandwiches are usually cold, while dinner sandwiches are usually
hot, but you don't need to follow those rules! These include sandwiches like:
1. Garnishing
2. Spreading
3. Layering
4. Piping
5. Portioning
6. Molding
7. Cutting – cut each sandwich in half diagonally or into thirds or fourths before serving.
Tips
Always be hygienic when preparing food, and remember there are a lot of nasty stomach bugs out there.
Wash your hands before starting.
To decorate the sandwich a bit, take a toothpick with an olive attached on top and put the toothpick
through the top of the sandwich.
Make sure always use good (unspoiled) food or you might get sick.
Try slicing your sandwich in different ways, such as in half the long way, or vertically, or cut it into four
little slices.
Serve with a slice of pickle and sauerkraut on the meat and add the bread on top.
Make sure that the vegetables you use are fresh.
Try always adding something healthy to your sandwich.
Always place tomato slices between meat and cheese for a less soggy sandwich.
Cover sandwiches loosely with wax paper then place a damp kitchen towel over the wax paper;
refrigerate. This will keep them fresh for up to 6 hours.
1. Ingredients of sandwich
2. Temperature
3. Packaging
Sandwiches’
United States
Open-faced with turkey and bacon, topped
Hot brown (Louisville,
with mornay sauce, and baked or broiled
Kentucky)
United States
A cheeseburger with the cheese inside the
Jucy Lucy (Minneapolis,
meat patty rather than on top
Minnesota)
Pittsburgh,
Selection of grilled meats topped with french
Primanti Pennsylvania,
fries, coleslaw, and tomato on Italian bread
United States
United
A sausage on a roll or bread, served with a
Sausage Kingdom and
variety of sauces and toppings.
Germany
ELEMENTS:
Meat is animal flesh or part that is eaten as food. Meat is mainly composed of water and protein, and is
usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and
seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days. Spoilage is
caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi,
which are borne by the animal itself, by the people handling the meat, and by their implements.
Preparing Meats
There are specific procedures that are often applied to meats in order to enhance flavor and tenderness.
• Marination and rubs are among the procedures used to enhance the flavor and tenderness of meats.
• Barding is the process of applying layers of fat to the external surfaces of meats to be roasted.
• Larding is the process of inserting strips of fat into meats with a larding needle prior to braising.
Wash hands thoroughly for 20 seconds before, during and after handling raw meat
Use two separate cutting boards to avoid cross-contamination
Use one for raw meats and the other for fruits and vegetables
Color-coded cutting boards can help you remember which is which
Defrost meats in the refrigerator or in the microwave by using the defrost setting--never on the counter
Cook meat that has been thawed in the microwave immediately
Use a food thermometer to cook to proper temperatures
Cook ground meats to 160°F
Beef, veal and lamb should reach 145°F
Cook pork to 145°F
Reheat leftovers to 165°F
Always marinate in the refrigerator
If you want to re-use marinade that has touched raw meat, always bring it to a boil first
Cooked meats should not be left unrefrigerated for more than two hours
• Moist-Heat Cooking
Simmering is usually associated with tougher cuts of meats that need to be tenderized
through long, slow, moist cooking. Flavors of the final product are determined by cooking
liquid and then texture is a result of appropriate cooking time and temperatures.
Boiling
Steaming
Poaching
Simmering
• Combination Cooking
Combination cooking methods of braising and stewing combine dry and moist heat to
achieve optimum desired results.
Braising
Stewing
BEEF
The meat of bovines (cows, steers, and bulls) slaughtered when older than 1 year. Generally has a dark ruby red
color, rich flavor, interior marbling, external fat and a firm to tender texture.
Cuts:
Whole Carcass
without entrails (internal organs), feet, head, and hide
Partial Carcass
sides & quarters - split through backbone sides. Sides then divided between 12th & 13th rib, into
forequarter and hindquarter.
Fore saddles/hind saddles - Veal and lamb not split into side, but divided between the 12th and 13th ribs
into fore saddle and hind saddle.
VEAL
The meat from calves slaughtered when younger than 9 months is known veal. Veal has a lean flesh, delicate
flavor and is very tender, with a firm texture.
Calf meat from cattle slaughtered when 5-10 months old. Has grayish-red color, some marbling and external fat,
less delicate in flavor than veal.
Cuts:
Foresaddle
Yields the Shoulder (Chuck); Hotel Rack (Rib) and Breast/Foreshank
Hindsaddle
Leg and Loin
Light to deep pink in color; fat color ranges from clear to white and is firm. The meat typically has little
to no marbling. The texture is fine, fairly firm and velvety in appearance. Since veal is the young of the
beef, bones are soft and porous with a reddish tinge and the ends of some are still in the cartilage stage.
Wholesale cuts resemble beef, although are from 1/3 to 1/2 the size of comparable cuts of beef.
Grades include Prime, Choice, Good, Standard, Utility and Cull
Varietal meats from, veal, beef, lamb and pork might include: Liver, Kidneys, Heart, Brains,
Sweetbreads, Tongue, Tripe.
PORK
Pork is the flesh of hogs, usually slaughtered under the age of 1 year. Pork that is used in food service is
very consistent in quality, therefore there is no quality grading for pork.
Cuts:
Shoulder Butt
Loin
Ham
Picnic Shoulder
Spareribs/Belly
LAMB
The meat of sheep slaughtered when less than 1 year old. Generally tender with a mild flavor, also known as
a yearling.
Baby lamb is the meat of sheep slaughtered when it is 6-8 weeks old. The meat is very tender with a
mild, delicate flavor.
Spring lamb is the meat of sheep slaughtered when it is 3-5 months old. The pink meat is quite tender
with a mild flavor.
Mutton is the meat of the sheep slaughtered after its first year. The meat is generally tougher and more
strongly flavored than lamb.
Grades include: Prime, Choice, Good, Utility and Cull
Cuts:
CHARACTERISTICS OF MEAT
Physical Characteristics
muscle tissue
fibrous connective tissue
fat
bone or skeletal tissue
Chemical Characteristics
water
protein
fats
carbohydrates
minerals
vitamins
Skeletal Muscles
Fat
Marbling
Bone Tissue
yields many nutrients and minerals when used to prepare stocks and/or other extraction'
ligaments, tendons and cartilage yield little or no food energy (calories)
Water
muscle tissue's water content affects the meats flavor, color, and texture
water content of veal may be as much as 72%, while that of mature beef contains as little as 45%
how the beef is handled can affect the amount of water it retains
Aging
Aging of Meat
• Muscles of slaughtered animals are soft and flabby, but within 6-24 hours, rigor mortis causes the
muscles to contract and stiffen.
• Pork is not further aged due to the heavy fat content will cause meat to turn rancid.
• Veal does not have enough fat to protect it during extended aging.
• Wet aging is a process by which pre-fabricated meats are packaged and shipped in vacuum-sealed
plastic packages (Cryovac is one manufacturers trade name). Wet aged meats can be stored up to six
weeks under refrigeration. During this time the natural enzymes and microorganisms break down the
connective tissue. This chemical process causes the meat to develop an unpleasant odor, which quickly
dissipates once the package is opened and the meat becomes oxygen rich once again.
• Dry aging is the process of storing fresh meats uncovered, with airflow, in a temperature and humidity
controlled environment for up to six weeks. Dry aging is the beginning of the natural decomposition of
meat. Dry-aged meats lose may lose up to 20% of their weight due to moisture evaporation. A mold may
develop on the outer surface of the meat that adds to its flavor but must be trimmed prior to preparation.
DRY AGING
is based upon control of air flow around the carcass and the temperature and humidity of the
environment
done in specifically designed dry aging coolers where these factors can be controlled.
expensive process because of controls and yield loss (water) during the process
VACUUM-PACK AGING
• Once the meat needs are identified for the restaurant, a decision must be made regarding the fabrication
level of the meat. A decision as to how to buy meats, whether whole, primal or sub-primal cuts, versus
portion control (PC) ready to cook and serve can be determined by examining the following factors:
- Employee skills
- Menu
- Storage
- Cost
meats should be well wrapped in moisture and vapor proof wrapping to prevent freezer burn
store frozen meats at -10 degrees F or colder
rotate stock (FIFO)
thaw frozen meats carefully under refrigeration
do not refreeze thawed meats
keep freezers clean at all times
UNIT OF COMPETENCY: PREPARE VEGETABLE DISHES
ELEMENTS:
The term vegetable refers to any herbaceous plant that can be partially or wholly eaten. An
herbaceous plant has little or no woody issue. The portions we consume include the leaves, fruits, bulbs,
stems, roots, tubers, shoots, seeds and flowers. Vegetables contain more starch and less sugar than fruits.
Therefore vegetables tend to be savory, not sweet. Also unlike fruits, vegetables are more often eaten
cooked, not raw.
Properties of Vegetables
1. Vegetables contain more than 90% water and fat ranges only between o.15 and .30%, and
carbohydrate is about 3-5%.
2. Vegetables are low in sodium and high in calcium and magnesium.
3. Vegetables contain a lot of vitamins and fiber.
4. Vegetables are rich in phytochemicals like Beta carotenes and lutein.
1. Leafy vegetables
2. Stem vegetables
3. Vegetable inflorescences
4. Vegetable bud
5. Vegetable germs
Forms of Vegetables
1. Fresh
2. Dried
3. Frozen
4. Canned
5. Bottled
Categories of Vegetables
Fresh vegetables should be selected according to seasonal availability. Using a vegetable at the peak of
its season has several advantages. Selection is at its greatest and the vegetable’s color, flavour and texture are at
their best.
Some fresh vegetables are best stored at cool temperatures, between 40oF and 60oF (4oC and 16oC),
ideally in a separate produce refrigerator. These include winter squash, potatoes, onions, shallots and garlic. If a
produce refrigerator is not available, store these vegetables at room temperature in a dry area with good
ventilation.
Most other vegetables benefit from cold storage at temperatures between 34of and 40oF (2oc and 4oC)
with relatively high levels of humidity. Greens and other delicate vegetables should be stored away from apples,
tomatoes, bananas and melons.
Preservation techniques are designed to extend the shelf life of vegetables. These methods include
canning, freezing and drying. Except for drying, these techniques do not substantially change the vegetable’s
texture or flavor. Canning and freezing can also be used to preserve cooked vegetables.
Canned Vegetables
Canned vegetables are the backbone of menu planning for many food service operations. In commercial
canning, raw vegetables are cleaned and placed in a sealed container, then subjected to high temperatures for a
specific period. Heating destroys the microorganism that cause spoilage, and the sealed environment created by
the can eliminates oxidation and retards decomposition, but the heat required by the canning process also
softens the texture of most vegetables and alters their nutritional content; many vitamins and minerals maybe
lost through the canning process. Green vegetables may also suffer color loss.
Combinations of vegetables as well as vegetables with seasonings and sauces are available canned. For
example, corn kernels are available canned in water, in seasonings and sauces, combined with other vegetables
or creamed. Canned vegetables are easy to serve because they are essentially fully cooked during the canning
process.
Canned vegetables can be stored almost indefinitely at room temperature. Once a can is opened, any
unused contents should be transferred to an appropriate storage container and refrigerated. Cans with bulges
should be discarded immediately, without opening.
Frozen Vegetables
Frozen vegetables are almost as convenient to use as canned. However, they often require some cooking.
Freezing is a highly effective method for preserving vegetables. Its severely inhibits the growth of
microorganisms that cause spoilage without destroying many nutrients. Generally, green vegetables retain their
color, although the appearance and texture of most vegetables may be somewhat altered because of their high
water content.
Some vegetables are available individually quick-frozen. This method employs blasts of cold air,
refrigerate plates, liquid nitrogen, liquid air or other techniques to chill the vegetables quickly.
Combination of vegetables as well as vegetables with seasoning and sauces are available frozen. Some
frozen vegetables are raw when frozen; others are blanched before freezing so that final cooking is reduced and
their color is preserved. Many others are fully cooked before freezing and need only to be thawed or heated for
service. Frozen vegetables generally do not need to be thawed before being heated. Once thawed or cooked,
they should be stored in the refrigerator and reheated in the same manner as fresh vegetables. Do not refreeze
previously frozen vegetables.
All frozen vegetables should be sealed in moisture-proof wrapping and kept at constant temperature of
0 F (-18oC) or below. Temperature fluctuation can draw moisture from the vegetables, causing poor texture and
o
flavor lost.
Dried Vegetables
Except for beans, peas, peppers, mushrooms and tomatoes, few vegetables are commonly preserved by
drying. Unlike other preservation methods, drying dramatically alters flavor, texture and appearance. The loss
of moisture concentrates flavors and sugars and greatly extends shelf life.
1. Vegetables should be washed very carefully under running water especially if they are to be eaten
raw.
2. All vegetables should be thoroughly inspected for blemishes, decayed parts and worms, these should
be removed.
3. When paring, pare as thinly as possible to minimize wastage and keep nutrients as much as possible.
4. To ensure food safety, vegetables that are to be eaten raw should be prepared using separate
chopping board.
5. Vegetables should be prepared just before cooking. Essential vitamins and minerals will be lost if
they should be allowed to soak in water long before they are cooked. Use only small amount of
water when cooking.
6. Don’t overcook. Vegetables taste best when they are tender crisp.
7. Cook as close to service time as possible, long standing of cooked vegetables reduces its appeal and
its nutrient content.
8. If vegetable are to be cooked ahead, undercook slightly and chill rapidly.
9. Cut vegetables uniformly for even cooking.
10. Cook green vegetables and strong-flavored vegetables uncovered to allow acids to escape.
11. Start with boiling, salted water when boiling green vegetables.
12. To preserve color, cook red and white vegetables in a slightly acid liquid. Cook green vegetables in a
neutral liquid.
13. Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that has been
cooked earlier.
Determining Doneness
There are so many types of vegetables, with such varied responses to cooking, that no one standard for
doneness is appropriate. Each item should be evaluated on recipe-by-recipe basis. Generally most cooked
vegetables are done when they are just tender when pierced with a fork or the tip of a paring knife. Leafy
vegetables should be wilted but still have a bright color.
Avoid overcooking vegetables because some carryover cooking will occur through the residual heat
contained in the foods. Always rely on subjective test – sight, feel, taste and aroma – rather than the clock.
Broiling and grilling use high heat to cook vegetables quickly. This preserves their nutritional content
and natural flavors. The radiant heat of the broiler or grill caramelize the vegetables, creating a pleasant flavor
that is not generally achieved when vegetables are cooked by other methods.
The term roasting and baking are used interchangeably when referring to vegetables. Roasting and
baking is used to bring out the natural sweetness of many vegetables while preserving their nutritional values.
The procedures are basically the same as those for roasting meats.
1. Wash the vegetables. Peel, cut and prepare them as desired or directed in the recipe.
2. Season the vegetables and rub or toss with oil or butter if desired.
3. Place the vegetables in a baking dish and bake in a preheated oven until done.
Pan-frying is not as popular as other techniques for cooking vegetables. Green tomatoes, however, are
sometimes seasoned, flavored and pan-fried; eggplant slices are seasoned, flavored, pan-fried.
1. Cut, pound or otherwise prepare the food to be pan-fried, then bread, batter or flour it as desired.
2. Heat a moderate amount of fat or oil in a heavy pan- usually enough to cover the item 1/3 to halfway
up its sides.
3. Add the food to the pan, carefully not to splash the hot fat.
4. Fry the food on one side until brown. Using tongs, turn and brown the other side. Generally, pan-
fried foods are fully cooked when they are well browned on both sides.
5. Remove the food from the pan and drain it on absorbent paper before serving.
Deep-frying is a popular method of preparing vegetables such as potatoes, squashes and mushrooms.
They can be served as hors d’oeuvre, appetizers or accompaniments to a main dish. Vegetables can also be
grated or chopped and incorporated into fritters or croquettes. Any deep-fried item should have a crisp, golden
exterior with a tender, non-greasy center.
1. Slice, trim or otherwise prepare the vegetables to be deep-fried. Cut them into uniform shapes and
sizes to ensure even frying. Blanch them if necessary. Season and bread or batter them as desired.
2. Heat the fat to the desired temperature, usually between 325oF and 350oF (160oC and 180oC).
Breaded, battered or floured vegetables cook quickly and the fat must be hot enough to cook the
food’s interior without burning its surface.
3. Carefully place the vegetables in the hot fat using the basket method or swimming method as
appropriate.
4. Deep-fry the vegetables until done. They should have a crispy, golden brown surface.
5. Remove the deep-fried vegetables from the fat and hold them over the fryer, allowing the excess fat
to drain off. Transfer the food to a pan either lined with absorbent paper or fitted with a rack. Season
with sold, if desired.
6. If the deep-fried vegetables are to be held for later service, place them under a heat lamp.
For Moist-heat cooking methods, this includes the boiling, steaming, poaching and simmering.
Boiling
Vegetables are often boiled. Boiled vegetables can be served as they are, or they can be further prepared
by quickly sautéing with other ingredients, pureeing or mashing. Boiled vegetables are also chilled, then used in
salads.
1. Wash, peel and trim the vegetables and cut into uniform shapes and sizes.
2. Bring an adequate amount of water, stock or court bouillon or other liquid to a boil. The liquid
should cover the vegetables, and they should be able to move around freely without overcrowding.
3. Add seasoning if desired or directed in the recipe.
4. Add the vegetables to the boiling liquid. Do not cover the pot when boiling green vegetables.
5. Cook the vegetables to the desired doneness.
6. Remove the vegetables from the water with a slotted spoon or a spider or drain through a colander.
Steaming
Vegetables can be steamed in a convection steamer or by placing them in a basket or on a rack and
suspending them over boiling liquid in a wok or saucepan. Properly steamed vegetables should be moist and
tender. They generally retain their shape better than boiled vegetables.
1. Wash, peel and trim the vegetables and cut into uniform shapes and sizes.
2. If the convection steamer is not used, prepare steaming liquid and bring it to a boil in a covered pan
or double boiler.
3. Place the vegetables in a perforated pan in a single layer; do not crowd the pan. Place the pan over
the boiling liquid or add the vegetables to the liquid.
4. Cover the pan and cook to the desired doneness.
5. Remove the vegetables from the steamer and serve, or refresh and refrigerated until needed.
Poaching
Poaching is a moist-heat cooking method using convection to transfer heat from a liquid to a food. It is
most often associated with delicately flavored foods that do not require lengthy cooking times to tenderize
them. The food is placed in a liquid held at temperatures between 160oF and 180oF (71oC and 82oC). The
surface of the liquid should show only slight movement, but no bubbles. Do not allow the liquid to reach a boil.
Simmering
Simmering is another moist-heat cooking method that uses convection to transfer heat from a liquid to a
food. Properly simmered foods should be moist and very tender. The food is submerged in a liquid held at
temperatures between 185oF and 205oF (85oC and 96oC). There should be more action on the liquid’s surface,
with a few air bubbles breaking through.
For Combination cooking methods, this includes the braising and stewing.
Both braises and stews can be exceptionally flavorful because they are served with all of their cooking
liquid. Braised and stewed vegetables generally can be held hot for service longer than vegetables prepared by
other cooking methods.
ELEMENTS
Introduction
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and
fish. Bird and reptile eggs consist of a protective egg shell, albumen (egg white), and vitellus (egg yolk),
contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe,
and caviar, but the egg most often consumed by humans is the chicken egg.
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are
important in many branches of the modern food industry. The most commonly used bird eggs are those from the
chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, occasionally used as a gourmet ingredient
in western countries, are common everyday food in many parts of East Asia such as China and Vietnam.
Egg yolks and whole eggs store significant amounts of protein and choline. Choline is an important
nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure
healthy fetal brain development.
Egg white consists primarily of about 90% water into which is dissolved 10% proteins. Unlike the yolk,
which is high in lipids (fats), egg white contains almost no fat, and the carbohydrate content is less than 1%.
Eggs are excellent food for humans because of their high protein content, low cost and ready
availability. They are extremely versatile and are used throughout the kitchen, either served alone or as
ingredients in a prepared dish. Eggs are used to provide texture, flavor, structure, moisture and nutrition in
everything from soups and sauces to breads and pastries.
Egg dishes are most often associated with the meals breakfast and brunch but food service operation
must offer a variety of breakfast options to appeal to a wide range of consumers. Breakfast cookery is often one
of the first line positions a cook will be offered. This important duty requires speed, timing and precision and
can help an apprentice or beginning cook develop organized and efficient work habits.
Composition of Egg
The primary parts of an egg are the shell, yolk and albumen. The shell, composed of calcium carbonate,
is the outermost covering of the egg. It prevents microbes from entering and moisture from escaping, and also
protects the egg during handling and transport. The breed of the hen determines shell color; for chickens, it can
range from bright to brown. Shell color has no effect on quality, flavor or nutrition. The yolk is the yellow
portion of the egg. It constitutes just over 1/3 of the egg and contains ¾ of the calories, most of the minerals and
vitamins and all the fat. The yolk also contains lecithin, the compound responsible for emulsification in
products such as hollandaise sauce and mayonnaise. Egg yolk solidifies (coagulates) at temperatures between
149oF and 158oF (65oC and 70oC). Although the color of the yolk may vary depending on the hen’s feed, color
does not affect quality or nutritional content. The albumen is the clear portion of the egg and is often referred to
as the egg white. It constitutes about 2/3 of the egg and contains more than half of the proteins and riboflavin.
Egg white coagulates, becoming firm and opaque at temperatures between 144oF and 149oF (62oC and 65oC).
Careful storage of edible eggs is extremely important, as an improperly handled egg can contain
elevated levels of Salmonella bacteria that can cause severe food poisoning. In the US, eggs are washed, and
this cleans the shell, but erodes the cuticle. The USDA thus recommends refrigerating eggs to prevent the
growth of Salmonella.
Refrigeration also preserves the taste and texture. However, uncracked eggs can be left unrefrigerated
for several months without spoiling. In Europe, eggs are not usually washed, and the shells are dirtier, however
the cuticle is undamaged, and they do not require refrigeration. In the UK in particular, hens are immunised
against salmonella, and the eggs are generally safe for 21 days.
Improper handling quickly diminishes egg quality. Egg should be stored at temperatures below 45 oF
(7oC) and at a relative humidity of 70 to 80 percentage. Eggs will age more during 1 day at room temperature
than they will during 1 week under proper refrigeration. As eggs age, the white becomes thinner and the yolk
becomes flatter. This changes the appearance of poached and fried eggs, making it important to use very fresh
eggs for these cooking processes. Older eggs should be used for hard-cooking at their shell will be easier to
remove.
Cartons of fresh, uncooked eggs will keep for at least 4 to 5 weeks beyond the pack date if kept
refrigerated at 36oF (2oC). Hard-cooked eggs left in their shells and refrigerated should be used within 1 week.
Store eggs away from strongly flavored foods to reduce odor absorption. Rotate egg stock to maintain
freshness. Do not use dirty, cracked or broken eggs, as they may contain bacteria or contaminants. Frozen eggs
should be thawed in the refrigerator and used only in dishes that will be thoroughly cooked, such as baked
products.
Whipped Eggs
Egg whites are often whipped into foam that is then incorporated into cakes, custards, soufflés, pancakes
and other products. Procedure for whipping egg whites is:
1. Use fresh egg whites that are completely free of egg yolk and other impurities. Warm the egg whites to
room temperature before whipping; this helps better foam to form.
2. Use a clean bowl and whisk. Even a tiny amount of fat can prevent the egg whites from foaming
properly.
3. Whip the whites until very foamy, then add salt or cream of tartar as directed.
4. Continue whipping until soft peaks form, and then gradually add granulated sugar as directed.
5. Whip until stiff peaks form. Properly whipped egg whites should be moist and shiny; over whipping will
make the egg whites appear dry and spongy or curdled.
6. Use the whipped egg whites immediately. If liquid begin to separate from the whipped egg whites,
discard them; they cannot be rewhipped successfully.
Egg Dishes
Eggs can be cooked by almost any method and served with a wide array of seasonings, accompaniments
and garnishes. Whatever cooking method is selected, be sure to prepare the eggs carefully. Undercooked eggs
may transmit pathogenic bacteria and pose a risk of foodborne illness.
The following cooking methods are those most often used for egg-based dishes. They include
boiling or simmering, poaching, sautéing, frying and baking.
The difference between soft-boiled egg and hard-boiled egg is time. Both are refer to egg cooked
in their shell in hot water. Despite the word boiled in their names, eggs cooked in the shell should never
be boiled. Boiling toughens eggs and causes a green discoloration. Instead, the eggs should be
simmered. Soft-boiled eggs are usually simmered for 5 to 6 minutes; hard-boiled eggs may be simmered
for as long as 12 to 15 minutes. Immediately run the eggs under water after simmering helps stop
carryover cooking. Sometimes it is difficult to remove the shell from very fresh eggs. Eggs that are a
few days old are better for cooking in the shell.
1. Fill a saucepan or a stockpot with sufficient water to cover the eggs. Bring the water to a
simmer.
2. Gently stir the water in a circular motion. Carefully lower each egg into the simmering water.
Simmer uncovered for 3 to 5 minutes, depending on the firmness desired.
3. Lift each egg out of the water with a slotted spoon or spider. Crack the large end of the shell
carefully and serve immediately.
1. Repeat Steps 1 and 2 for soft-boiled eggs, simmering the eggs for 12 to 15 minutes.
2. Lift each out of the water with a slotted spoon or spider and place in an ice bath. When the
eggs are cool enough to handle, peel them and use as desired or cover and refrigerate for up
to 5 days.
Eggs that are to be poached should always be very fresh. They should also be kept very cold
until used; as cold egg white stay together better when dropped into hot water. The water for poaching
eggs is held at approximately 200oF (90oC), a gentle simmer. Poached eggs should be soft and moist; the
white eggs should be firm enough to encase the yolk completely, but the yolk should still be runny. To
help the egg whites cling together, add 2 tablespoons (30 milliliters) white vinegar per liter of water.
1. Fill a saucepan or stockpot with at least 3 inches water. Add salt or vinegar if desired. Bring
the water to simmer and hold at a temperature of approximately 200of (90oC).
2. One at a time, crack the egg into a small ramekin or cup. If a piece of shell falls into the egg,
it should be removed; if the yolk breaks, the egg can be set aside for some other uses.
3. Gently slide each egg into the simmering water and cooked for 3 to 5 minutes.
4. Lift the poached egg out of the water with a slotted spoon. Trim any ragged edges with a
paring knife. Serve immediately.
Scrambled eggs are eggs whisked with seasonings and then sautéed. They are stirred nearly
constantly during cooking. The finished eggs should be light and fluffy with a tender, creamy texture. A
small amount of milk or cream may be added to the egg to provide a more delicate finished product.
Overcooking or cooking at too high temperature that may causes the eggs to become tough and rubbery.
Scrambled eggs are often flavored by sautéing other foods (onions, mushrooms or diced ham) in
the pan before adding the eggs or by adding other foods (grated cheese or herbs) to the eggs just before
cooking is complete.
Omelettes are needlessly intimidating egg creations that begin as scrambled eggs. They are
usually prepared as individual serving using two or three eggs. The cooked eggs are either folded around
or filled with a warm savory mixture.
The filling may contain vegetables, cheese and/or meats. Any filling ingredient that needs
cooking should be cooked before being added to the omelette. A shallow or non-stick pan with gently
sloping sides is used for cooking omelettes.
Frittatas are essentially open-faced omelettes of Spanish-Italian heritage. They may be cooked
in small pans as individual portions or in large pans, then cut into wedge for service. A relatively large
amount of hearty ingredients is mixed directly into the eggs. The eggs are first cooked on the stove top,
then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.
1. Break the eggs into a mixing bowl. Season lightly with salt and pepper. Add 1 scant
tablespoon (12 milliliters) milk or cream per egg and whisk everything together.
2. Heat a sauté pan, add clarified butter or oil and heat until the fat begins to sizzle.
3. Sauté any additional ingredients in the hot fat.
4. Pour the eggs into the pan all at once. As the eggs begin to set, slowly stir the mixture with a
spatula. Lift cooked portions to allow uncooked egg to flow underneath.
5. Sprinkle on additional ingredients such as cheese or herbs.
6. Cook just until the eggs are set, but still shiny and moist. Remove from the pan and serve
immediately.
1. Fully cooked any meats and blanch or otherwise cook any vegetables that will be
incorporated into the omelette.
2. Heat an omelette pan over moderately high heat, then add clarified butter.
3. Whisk the eggs together in a small bowl. Season with salt and pepper if desired.
4. Pour the eggs into the pan and stir until they begin to set, approximately 10 seconds.
5. Pull cooked egg from the sides of the pan towards the center, allowing raw eggs to run
underneath. Continue doing so for 20 to 30 seconds.
6. Spoon any fillings on top of the egg or add any other garnishes.
7. When cooked as desired, flip one side of the omelette towards the center with a spatula or a
shake of the pan. Slide the omelette onto the serving plate so that it lands folded in thirds
with the seam underneath.
8. Spoon any sauce or additional filling on top, garnish as desired, and serve immediately
1. Fully cook any meats and blanch or otherwise prepare any vegetables that will be
incorporated into the frittata.
2. Heat a sauté pan and add clarified butter.
3. Whisk the eggs, flavoring and any other ingredients together; pour into the pan.
4. Stir gently until the eggs begin to set. Gently lift cooked eggs at the edge o of the frittata so
that raw egg can run underneath. Continue cooking until the eggs are almost set.
5. Place the pan in a hot oven or underneath a salamander or broiler to finish cooking and
lightly brown the top.
6. Slide the finished frittata out of the pan onto a serving platter.
Frying
Pan-fried eggs are commonly referred to as sunny side up. These are visibly products produced
with proper timing and technique. Very fresh eggs are best for pan-frying, as the yolk holds its shape
better and the white spreads less.
Sunny side up eggs are not turned during cooking, their yellow yolks remain visible. They
should be cooked over medium-low heat long enough to firm the whites and partially firm the yolks:
approximately 4 minutes if cooked on a 250oF (120oC) cooking surface. Should they be turned over
briefly (“over easy”), cooked on both sides so the white is solid but the yolk is still soft and runny (“over
medium”) and thoroughly cooked on both sides with the yolk solid (“over well”) and with the yolk
broken (“over hard”).
1. Select a sauté pan just large enough to accommodate the number of eggs being cooked.
2. Add a small amount of clarified butter and heat until the fat just begins to sizzle.
3. Carefully break the egg into the pan.
4. Continue cooking over medium-low heat until the eggs reach the appropriate degree of
firmness. Sunny side up eggs are not flipped during cooking.
5. When done, serve immediately.
Baked eggs, also referred to as shirred eggs, are normally prepared in individual ramekins or
baking dishes. The ramekins can be lined or partially filled with ingredients such as bread, ham,
creamed spinach or artichokes. The eggs are often topped with grated cheese, fresh herbs or a sauce.
When properly cooked, the egg whites should be set while the yolks are soft and creamy.
Procedure for Preparing Shirred Eggs
1. Coat each ramekin with melted butter. Add flavoring ingredients as desired.
2. Break one or two eggs into each ramekin. Do not break the yolk: season with salt and pepper.
3. Bake the eggs until the white is firm, approximately 12 to 25 minutes. Approximately 3 to 5
minutes before the eggs are done, add cream or top the eggs with grated cheese, diced ham,
fresh herbs or other ingredients as desired.
A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites
combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The
word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely
"puff up"—an apt description of what happens to this combination of custard and egg whites.
A soufflés is made with custard base that is lightened with whipped egg whites and then baked.
The air in the egg whites expands to create a light, fluffy texture and tall rise. A soufflé is not a stable as
a cake or other pastry items, however, and will collapse very quickly when removed from the oven.
1. Butter the mold or ramekin and dust with granulated sugar. Preheat the oven to
approximately 425oF (220oC).
2. Prepare the custard base. Add flavoring as desired.
3. Whip the egg whites and sugar to stiff peaks. Fold the whipped egg whites into the base.
4. Pour the mixture into the prepared mold or ramekins and baked immediately.
Egg Dishes
Boiled Includes boiling long enough for the yolk to solidify ("hard boiled") or just long
egg enough for the albumen (egg white) to solidify ("soft boiled")
ELEMENTS:
1. Perform Mise en place
2. Prepare starch dishes
3. Present starch dishes
4. Store starch dishes
Plants produce starch and use it to store carbohydrates for energy. When foods containing starch are
consumed, it becomes an important source of energy for the body.
The top sources of starch are grains, beans and starchy vegetables such as potatoes, corn and peas.
Smaller amount of starch is present in nuts, seeds, non-starchy vegetables and fruits. Some starches are
extracted from corn or other plants.
Among the common sources of starches may include pasta, rice, tubers, polenta, noodles, couscous and
flour.
PASTA
Pasta is a staple food of traditional Italian cuisine.
Pasta is a noodle made from an unleavened dough of wheatflour mixed with water and formed into
sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other
cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried
(pasta secca) and fresh (pasta fresca).Both dried and fresh pasta come in a number of shapes and varieties, with
310 specific forms known variably by over 1300 names having been documented. Common forms of pasta
include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and
specialty or decorative shapes.
As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of
prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary
sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a
soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is
subsequently baked.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some
pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also
prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food
processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of
pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are
ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and
chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio
of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive
as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often
mopped up with a piece of bread.
Pasta is mostly comprised of starch because it's made of flour. It also contains other minerals and
vitamins either directly from wheat or from artificial enrichment. Whole wheat pasta contains considerable
amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese. Pasta also
contains a small amount of sodium, and has no cholesterol. Pastas also contains vitamin B, which includes folic
acid and niacin.
The amount of protein in pasta depends on the type of flour used to manufacture it. If it is made from
durum wheat, the pasta contains protein and gluten. Pasta contains protein comprising six of the nine essential
amino acids. If the pasta is made with eggs, it contains more protein.
RICE
Rice is defined as the starchy seed of a semi-aquatic grass.
Rice is categorized into three types; long-grain, medium-grain and short-grain.
Each category of rice is available in different processed forms such as white rice and brown rice.
.
Long-Grain Rice Rice
Long -grain rice measures in length 4-5 times its width. When cooked, long grain rice produces firm, fluffy
grains that separate easily.
Ratio (solid to liquid): 1 to 1
Approximate Cooking: 20 minutes
Medium-Grain Rice
Medium grain rice is shorter than long grain rice and less starchy than short-grain rice. When cooked it
produces relatively moist, tender grains that begin to stick together as the rice cools.
Ratio (solid to liquid): 1 to 1
Approximate Cooking: 20 min
Short-Grain Rice
Short-grain rice has a fat, almost round grain and has a high starch content. When cooked it produces moist,
tender grains which tend to stick together
Ratio (solid to liquid):1 to 1
Approximate Cooking: 20 min
White Rice
White rice has been processed to remove the husk and bran. White rice has a mild flavor and aroma and is also
known as polished rice. The process of husking is known as pearling.
Ratio (solid to liquid):1 to 1
Approximate Cooking: 20 min.
Brown Rice
Brown rice is a form of processed rice with only the tough outer husk removed. The retained bran gives the rice
a light tan color, a nut-like flavor and a chewy texture. Brown rice is available in long, medium and short-grain
forms.
Ratio (solid to liquid):1 to 1 1/2
Approximate Cooking: 45 min.
Arborio Rice
An ovoid, 3 dimensional with oval cross section, short grain rice with a hard core, white color and mild flavor.
Arborio rice becomes creamy when cooked and is used for making risotto.
Ratio (solid to liquid):1 to as needed
Approximate Cooking: 20 min.
Risotto is a cooking method used for grains, in which grains are lightly sautéed in butter and liquid is gradually
added. The mixture is simmered and constantly stirred until the firm grains merge with the cooking liquid.
Risotto is a dish from northern Italy.
Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice
may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be
cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable
with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric rice
cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is
sometimes quickly fried in oil or fat before boiling ; this makes the cooked rice less sticky.
TUBERS
Tubers are various types of modified plant structures that are enlarged to store nutrients. Some sources
define the term "tuber" to mean only structures derived from stems; others use the term for structures derived
from stems or roots. Examples of plant tubers include the sweet potato, cassava, and potato.
POLENTA
Polenta (Polente or Poleinte in France) is cornmeal boiled into a porridge, and eaten directly or baked,
fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially
barley-meal).
Polenta is cooked by simmering in a water-based liquid, with other ingredients or eaten with them once
cooked. Boiled polenta may be left to set, then baked, grilled or fried; leftover polenta may be used this way.
Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked, or grilled until
golden brown; fried polenta is called crostini di polenta or polenta fritta. This type of polenta became
particularly popular in southern Brazil following northern Italian immigration.
NOODLE
The noodle is a type of staple food, made from some type of unleaveneddough which is stretched,
extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common,
many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other
shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often
pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be
refrigerated for short-term storage, or dried and stored for future use.
Noodles would include rice noodles, egg noodles more specifically known locally are mami, canton,
sotanghon, bihon and the like.
COUSCOUS
Couscous is a traditional dish of semolina (granules of durum wheat) which is cooked by steaming. It is
traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the
North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya, as well as the Middle East.
Couscous was voted as the third-favorite dish of French people in 2011 in a study, and the first in east of
France. It is the national dish of Morocco.
Preparation of Couscous
The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry
flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of
couscous and fall through the sieve are again rolled and sprinkled with dry semolina and rolled into pellets. This
process continues until all the semolina has been formed into tiny granules of couscous. This process is labor-
intensive. In the traditional method of preparing couscous, groups of women came together to make large
batches over several day, which were then dried in the sun and used for several months. Couscous was
traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the
millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets
around the world.
Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a
food steamer . The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are
cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavors from
the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot
with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth.
FLOUR
Flour provides bulks and structure to baked goods. Some flours are used to thicken liquids in items such
as puddings and pie fillings. Flour is produced when grain kernels are milled or ground into a powder.
Examples of flour are:
Wheat Flour
Wheat flour is produced by milling wheat kernels.
Whole-wheat Flour
Whole-wheat flour is made by milling the entire wheat kernel, including the bran and nutritious germ.
Whole-wheat flour has a nutty, sweet flavour and brown, flecked color.
Self-rising Flour
Self-rising flour is an all-purpose flour to which salt and a chemical leavener, usually baking powder
have been added.
Non-wheat Flours
Non-wheat flour also referred to as composite flour, are made from grains, seeds or beans. Corn,
soybeans, rice, oats, buckwheat, potatoes and other items provide flours, but none of them contain the gluten-
forming proteins of wheat flour.
Rye Flour
Rye flour is commonly used in bread baking. It is milled from the rye berry. All rye flours have a warm
and pungent flavour.
Storing Starches
Dried pasta and noodles should be stored in a cool, dry place for several months and Fresh pasta and
noodles can be stored in an airtight wrapping in the refrigerator for a few days or in the freezer for a few weeks.
All grains (rice) should be stored in airtight containers placed in a dark, cool, dry place.
Flour should be stored in a lit, ventilated room at temperature no higher than 80oF (27oC).
Unit of Competency: Prepare Seafood Dishes
ELEMENTS
Introduction
Seafood is any form of sea life regarded as food by humans and there are three basic categories of
seafood: fish, shellfish and invertebrates. Each category can be further divided into various sub-categories.
Fish
Fish have an internal skeleton and a backbone. Most fish have a bony skeleton but some fish like sharks
have a skeleton made up of pieces of cartilage (hard connective tissue).
Fish can be divided into various sub-categories according to habitat, shape and flesh-type.
Habitat refers to where the fish lives and is divided into two categories: freshwater and saltwater.
Freshwater fish are found in shallow wetlands, lakes and rivers, where the salinity of water is less than
0.05 percent.
Saltwater fish are found in various habitats, ranging from the cold Antarctic and Arctic oceans to
warmer tropical seas. Habitats that best suit saltwater fish include coral reefs, salt ponds, mangroves, sea grass
beds and the deep sea, and a range of fish have developed to thrive in each of these conditions.
Shape refers to the general shape and appearance of the fish. There are two broad categories, round and flat.
Round Fish swim in a vertical position and have eyes both sides of their head while Flat Fish have
asymmetrical compressed bodies and swim in horizontal position and have both eyes on top of their heads. Flat
fish are bottom dwellers, have dark skin on their bodies and can change color according their surroundings. This
coloring change enables to hide from predators.
Flesh refers to the colour and texture of flesh of the fish. There are two categories; white or dark.
Shellfish
The main difference between fish and shellfish is their skeleton. Shellfish have an external skeleton or
shell. There are two main categories of shellfish; crustaceans and molluscs.
Crustaceans are a group of animals that have a hard exoskeleton, jointed legs, and a segmented body
that is bilaterally symmetrical. They have two pairs of antennae, one pair of mandibles (for chewing food), and
two pairs of maxillae (to help the mandibles in positioning the food).
Molluscs are a clade of organism that all have soft bodies which typically have a head and foot. Often
their bodies are covered by a hard exoskeleton, as in the shells of snails and clams.
Invertebrates
Invertebrates are spineless marine animals with no outer shell. They include the squid and octopus family.
Whole fish – the fish as it originally came from the water, with no physical processing
Drawn fish – a whole fish which has been eviscerated (the internal organs are removed)
Dressed fish – fish that has been scaled and eviscerated, and ready to cook
Pan dressed fish – a dressed fish which the head, tail and fins are removed, so it will fit in a pan
Filleted fish – the fleshy side of the fish, cut lengthwise from the fish along the backbone. They are
usually boneless, although in some fish small bones called “pins”
Fish sticks – are pieces of fish cut from blocks of frozen fillets into portions at least 3/9 inch thick.
Sticks are available in fried from ready to heat or frozen raw, coated with batter and breaded, ready
to be cook
Fish cakes – are prepared from flake fish, potatoes, and seasonings and shaped into cakes, coated with
batter, breaded, and then packaged and frozen, ready-to-be-cooked.
Butterfly fillets – this refers to fillets held together by the uncut flesh and skin of belly.
Steak – a cross-section slice, with a small section of backbone attached; usually prepared from large
round fish such as salmon, swordfish or tuna.
Lean fish includes flounder, sole, cod, red snapper, bass, perch, halibut, pike. These are low in fat.
Fat fish includes salmon, tuna, butterfish, and mackerel. These are high in fat.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Preservation techniques are
needed to prevent fish spoilage and lengthen shelf life.
Aside in refrigerating and freezing to prolong the shelf life we have what we call Processed Fish. This
includes the drying, smoking and canning.
Drying
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food
preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open
air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed
by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is
first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food
to grow, and drying effectively prevents them from surviving in the food.
Smoking
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout
history. Originally this was done as a preservative. In more recent times fish is readily preserved by
refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavor imparted by
the smoking process.
Canning
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can,
and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from
one to five years.
Selecting Seafood
Seafood has a very limited shelf life and is at its best when served fresh. So it is very important that you
check seafood for freshness and quality before use.
Appearance Wet, lustrous sheen, fresh shiny mucous, any Looks dry, dull, damaged or soiled. The blood
blood in the cavity should be bright. in cavity is dark, dull, brown or black.
Color Very bright, distinct, varied coloring. Dull, little variation in color, washed-out
Gills Bright red, moist with mucous. Dull red brown or grey, dry, broken.
Eyes Shiny and full, with black pupils. Dull, dry, sunken cloudy or grey.
Scales Lying flat and shiny, with no signs of physical Standing up, curled or fall out easily when
damage. handled.
Color Very bright, translucent or white (depending on Flesh is dull, yellowish (depending on species)
species). or discolored.
Appearance Clean, free of mud or soiling, fresh looking Dirty or damaged with missing legs and/or
shells with no signs of shell damage. claws. Shells are soft.
Appearance Clean, free of mud or soiling, fresh looking Dirty or damaged with cracked and/or soft
shells, with no signs of shell damage. shells.
General If purchasing live the shells should be tightly Open shells that do not close when tapped or
closed. do not open when cooked.
Whole fish, larger fillets, or steaks may be checked for doneness with an instant-read thermometer.
Remove them from the heat source as their internal temperature begins to approach 140 degrees to protect them
from overcooking. Allow fish to rest for two or three minutes before serving-the internal temperature will
continue to raise an average of ten degrees as it sits.
The doneness of thinner fillets is more difficult to tell using a thermometer and calls for a more basic
approach. Slit the thickest part of the fish with a thin bladed knife and peek inside. When the appearance of the
fish changes from translucent to almost fully opaque and just begins to flake easily, remove it from the heat
source and let it rest for a few minutes.
Shellfish, such as mussels or clams will cook and open after only three to five minutes of cooking. When
most of the shellfish have opened, discard any that remain closed.
Shrimp and scallops are cooked when they have turned opaque, their texture changes from mushy to
slightly firm, and shrimp take on an orange cast-about two to three minutes of cooking per side.
Lobsters and crabs are cooked when their shells turn a deep red and their meat changes from translucent
to opaque. Large pieces of meat, such as lobster tails, will register about 140 degrees on an instant-read
thermometer. Depending on the cooking method and size of the shellfish, lobster and crab may take anywhere
from five to twenty-five minutes to cook.
Seafood dishes are presented hygienically, logically and sequentially. It is prepared and presented as
main course with appropriate sauce. Seafood should be plated good for one person which is 180 grams to 200
grams and sauce of 45 ml.
Fish should be stored in the coldest part of the refrigerator in its original packaging. Remember to keep raw
products separated from cooked products.
Molluscs or shellfish such as oysters, clams and mussels should be stored in the refrigerator in open containers
with clean, damp cloths placed top the shellfish.
Canned or pouched seafood like tuna, can be stored for years, though tastes best when used within one year of
purchase.
To avoid cross contamination, do not use the same utensils or cutting boards with both raw and cooked
seafood products.
Marinades are a wonderful way to enjoy fish. Marinating should be done in the refrigerator. Used
marinade should always be discarded and never reused.
Storing Guidelines
These storage guidelines indicate optimal shelf life for seafood products held under proper refrigeration or
freezing conditions. Temperature fluctuations in home refrigerators will affect optimal shelf life as will opening
and closing refrigerators and freezers often.
To determine approximate storage time for species not listed, ask your retailer which category (lean,
fatty, and shellfish, breaded or smoked) your purchase falls within and refers to this guide.
For dry-heat cooking methods, this includes the broiling and grilling, roasting, baking, pan-frying and
deep-frying.
Baking
The terms baking and roasting are used interchangeably when applied to fish and shellfish. One
disadvantage of baking fish is that the short baking time does not allow the surface of the fish to caramelize. To
help correct this problem, fish can be browned in a sauté pan with a small amount of oil to achieve the added
flavour and appearance of a browned surface, and then finished in an oven.
1. Portion the fish or shellfish and arrange on a well-oiled or buttered pan, presentation side up.
2. Season as desired and brush the surface of the fish or shellfish generously with melted butter, add
garnishes or flavoring as desired or directed in the recipe.
3. Place the pan in a preheated oven at approximately 400oF (200oC).
4. Baste periodically during the cooking process. Remove from the oven when the fish is slightly
underdone.
Pan-frying
Pan-fried fish is always coated with flour, batter or breading to help seal the surface and prevent the
flesh from coming into direct contact with cooking fat. Properly prepared pan-fried fish and shellfish should be
moist and tender with a crisp surface. If battered or breaded, the coating should be intact with no breaks.
Deep-frying
Deep-frying is the process of cooing foods by submerging them in hot fat. Typically, fish or shellfish are
breaded or battered before deep-frying. Alternatively, they can be formed into croquettes or fritters. Properly
deep-fried fish and shellfish should be moist and tender, not greasy or tough. Their coating should be crispy and
golden brown.
For moist-heat cooking methods, this includes the steaming, poaching, simmering.
Steaming
Poaching
1. Prepare the cooking liquid. Whole fish should be started in a cold liquid; gradually increasing the
liquid’s temperature helps preserves the appearance of the fish.
2. Use a rack to lower the fish into the cooking liquid. Be sure that the fish is completely submerged.
3. Poach the fish at 175oF – 185oF (79oC – 85oC) until done.
4. Remove the fish from the poaching liquid, moisten with a portion of the liquid and hold in a warm
place for service.
5. Serve the poached fish with an appropriate sauce.
Combination cooking methods are used with meats, game and poultry in part to tenderize them. Because
fish and shellfish are inherently tender, they do necessarily benefit from such procedure.
UNIT OF COMPETENCY : PREPARE DESSERTS
ELEMENTS:
Desserts are the highlights of an enjoyable meal. They are the final course. They could be hot or cold. It
has a wide range of sweet foods. Dessert also have a wide range of ingredients, such as thickening agents,
syrups, purees, sweeteners, creams, etc.
Jellies
Custards
Custard is any liquid thickened by a coagulation of egg proteins. Custard’s consistency depends on the
ratio of eggs to liquid, whether whole eggs or just yolks are used, and the type of liquid used. The more eggs
used, the thicker and richer the final product will be. The richer the liquid (cream vs. milk), the thicker the final
product.
Pudding
Pudding is a thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and
thickened with flour or another starch.
Flans
Flan is an open pastry or sponge cake containing a sweet or savory filling. A typical flan of this sort is
round, with short crust pastry. It is similar to a custard tart.
Creams
Creams include light, fluffy or creamy-texture dessert items made with whipped egg whites or whipped
cream. Some, such as Bavarian cream and chiffons, are thickened with gelatin. Others, such as mousses and
cream, are softer and lighter. The success of all depends on properly whipping and incorporating egg whites or
heavy cream.
Mousse
The term mousse applies to an assortment of dessert creams not easily classified elsewhere. A mousse is
similar to a Bavarian or chiffon in that it is lightened with whipped cream, whipped egg whites or both. A
mousse is generally softer than these other products, however, and occasionally contains a small amount of
gelatin. A mousse is generally too soft to mold.
A mousse may be served alone as a dessert or used as filling in cakes or pastry items. Sweet mousses
can be based on a custard sauce, melted chocolate or pureed fruits.
Ice creams are custards that are churned during freezing. They can be flavored with a seemingly endless
variety of fruits, nuts, extracts, liqueurs and the like
Sorbet is a churned mixture of sugar, water and fruit juice, wine, liqueurs or other flavorings.
Parfait ice cream served in a long, slender glass with alternating layers of topping or sauce; also the
name of the mousse-like preparation that forms the basis for some still-frozen dessert.
A pie is composed of a sweet or savory filling in a baked crust. A pie is generally made in a round,
slope-sided pan and cut into wedge for service. A tart is similar to a pie except it is made in a shallow, straight-
sided pan, often with fluted edges. A tart can be almost any shape; round, square, rectangular and petal shapes
are the most common. It usually open-faced and derives much of its beauty from an attractive arrangement of
glazed fruits, piped cream or chocolate decorations.
Quick Bread
Biscuits and muffins are all quick breads. They are called quick breads because they are quick to bake
with only few ingredients and no yeast. The variety of ingredients is virtually limitless: cornmeal, whole wheat,
fruits, nuts, spices and vegetables all yield popular products. They are equally appropriate for lunch, snacks and
buffets.
3 Mixing Methods
A. Biscuit Method/Pastry method
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening until the mixture resembles coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is
formed.
6. Knead until the dough become soft and slightly elastic but not sticky. Over kneading toughens the
biscuit.
B. Muffin Method
1. Sift together the dry ingredients.
2. Combine all liquid ingredients, including melted fat or oil.
3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will
look lumpy. Do not over mix.
4. Pan and bake immediately.
C. Creaming Method
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the butter or shortening in the mixing bowl then beat until the fat is smooth and creamy.
3. Add the sugar. Cream the mixture until the mixture is light and fluffy.
4. Add the eggs, one at a time. The mixture should be light and fluffy after the eggs are beaten in.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients alternating with the liquids.
Cookies
Cookies are small, flat pastries usually eaten alone as a snack or as accompaniment for coffee. Cookies
also provide finishing touch to a serving of ice cream, custard or fruit. Flavors are limited only by the baker’s
imagination; chocolate, oatmeal, cornmeal, fresh and dried fruit and nuts all find their way into several types of
cookies.
1. Cream the fat and sugar together to incorporate air to blend the ingredients completely.
2. Add the eggs gradually, scraping down the bowl as needed.
3. Stir in the liquid ingredients.
4. Stir in the flour, salt, spices and leaveners.
5. Fold in any nuts, chocolate chips or chunky ingredients by hand.
Storing Cookies
Most cookies can be stored for up to 1 week in an airtight container.
Prepared fruit
Combinations of fruits can also be baked successfully; try mixing fruits for a balance of sweetness and
tartness (for example, strawberries with rhubarb or apples with plums).
Several baked desserts are simply fruits (fresh, dried or canned) topped with a crust, strudel or batter.
Fruits sometimes poached first, can also be baked in a wrapper of puff pastry, flaky dough or phyllo dough to
produce an elegant dessert.
1. Select ripe but firm fruits and peel, core, pit or slice as necessary.
2. Add sugar or any flavorings.
3. Wrap the fruits in pastry dough if desired or directed in the recipe.
4. Place the fruits in a baking dish and bake uncovered in a moderate oven until tender or properly
browned.
Fritters
Fritters are also popular snack or dessert. Fritters contain diced or chopped fish, shellfish, vegetables or
fruits bound together with a thick batter and deep-fried. Fritters are spooned or dropped directly into the hot fat;
they form a crust as they cook.
1. Cut, chop and otherwise prepare the food to be made into fritters.
2. Precooked any ingredients if necessary.
3. Prepare the better as directed.
4. Scoop the fritters into a deep fat at 350oF (180oC), using the swimming method.
5. Cook until done. The fritters from the fat and hold them over the fryer, allowing the excess fat to
drain off. Transfer the food to a pan either lined with absorbent paper or fitted with a rack. Serve hot.
6. If the fritters are to be held for later service, place them under a heat lamp.
Sugar Syrups
Sugar syrup is solutions of sugar and water. They are used to moisten cakes and to make sauces, sorbets
and beverages. To make successful sugar syrup, the following formulas must be followed precisely.
Light syrup – boil 2 parts of water with 1 part sugar for 1 minute. Light syrup can be used for making
sorbet or moistening sponge cake.
Medium syrup – boil 1 ½ parts water with 1 part sugar for 1 minute. Medium syrup can be used for
candying citrus peel.
Heavy syrup – boil equal parts water and sugar for 1 minute. Heavy syrup is a basic, all-purpose syrup
kept on hand in many bakeshop.
Fruit Syrups
Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners. This includes the
strawberry syrups, mango syrups, etc.
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to
a thick pastry cream. Most common custards are used as desserts or dessert sauces and typically
include sugar andvanilla. Custard bases may also be used for quiches and other savory foods.
Sometimes flour, corn starch, or gelatin is added as in pastry cream.
Many types of fruits can be pureed for dessert sauces; strawberries, raspberries, apricots, mangoes and
papayas are popular choices. They produce thick sauces with strong flavors and colors. Ripe or individually
quick-frozen fruits are recommended. The best use only fresh fruits and are excellent for making sauces and
sorbets.
Pureed fruits also known as coulis, can be cooked or uncooked. Cooking thickens the sauces by
reduction and allows any starch thickener or gelatinize. They can be also sweetened with granulated sugar or
sugar syrup.
Flavored Butters
Flavored butters are also known as finishing butter. A compound butter is butter that has been flavored
by blending softened butter together with various ingredients. These can be savory or sweet. The recipe for all
flavored butters is basically the same: soften unsalted butter and blend in the flavor ingredients with an electric
mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or
lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate
to harden.
In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
Using an electric mixer, combine the softened butter and other ingredients together until they are
light and fluffy and completely blended.
There are suitable thickening agents for sweets sauces. This includes the cornstarch, arrowroot, potato
starch, modified starch, liaison and gelatin.
Storing Desserts
Knowing the shelf-life of a dessert or dessert accompaniment can broaden a host's list of sweet
selections.
Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days. If
freezing, overwrap plastic-wrapped dough with foil and freeze up to three months.
Butter cream, well covered to prevent odor absorption, can be stored in the refrigerator up to one
week, in the freezer up to one month. Allow to stand at room temperature one hour after
removing from freezer or refrigerator, then beat until smooth.
Baked sweet- or short-crust pastry shells can be stored in plastic bags in refrigerator up to two
days or frozen up to one month.
Sponge cake, chiffon and angel food cake will keep at room temperature up to two days,
wrapped in plastic wrap. Otherwise, freeze up to two months, wrapped in plastic and foil.
Frosted cakes can be frozen up to one month.
Keep fruit purees on hand in the freezer; they make easy but tasty sauces for plain cake slices.
Jellyroll can be filled with jam and moistened with liqueur, rolled and left at room temperature
overnight. If not, freeze up to one week.
UNIT OF COMPETENCY: PACKAGE PREPARED FOOD
ELEMENTS
HACCP Principles
The principal roles of food packaging are to protect food products from outside
influences and distribution damage, to contain the food, and to provide consumers with
ingredient and nutrition information. Traceability, convenience, and tamper indication are
secondary functions of increasing importance. The goal of food packaging is to contain food in a
cost-effective way that satisfies industry requirements and consumer desires, maintains food
safety, and minimizes environmental impact.
Package design and construction play significant roles in determining the shelf life of a
food product. The right selection of packaging materials and technologies maintains product
quality and freshness during distribution and storage. Materials that have traditionally been used
in food packaging include glass, metals (aluminum, foils and laminates, tinplate, and tin-free
steel), paper and paperboards, and plastics. Today’s food packages often combine several
materials to exploit each material’s functional or aesthetic properties.
Quality
Food packaging needs to be easy to use (re-sealable if possible), good looking and,
perhaps most importantly, it has to make clear what’s inside. Increasingly, consumers are
concerned with environmental issues of packaging, so making use of biodegradable materials are
acceptable. It should be easy to open but properly sealed to avoid any contamination.
Shelf-life
Shelf-life of a packaged food determined by the shelf-life of the food, sometimes they
add food chemicals to prolong more the shelf-life.
Portion Control
The portion of a packaged foods depends on the size of the packaging materials and the demand
of the consumer.
The key to successful packaging is to select the package material and design that best
satisfy competing needs with regard to product characteristics, marketing considerations
(including distribution needs and consumer needs), environmental and waste management issues,
and cost. Balancing so many factors is difficult and also requires a different analysis for each
product.
Factors to be considered include the properties of the packaging material, the type of food
to be packaged, possible food/package interactions, the intended market for the product, and the
desired product shelf life. Other factors include environmental conditions during storage and
distribution, product end-use, eventual package disposal, and costs related to the package
throughout the production and distribution process.
Ideally, a food package would consist of materials that maintain the quality and safety of
the food over time; are attractive, convenient, and easy to use while conveying all the desired
information; are made from renewable resources, thereby generating no waste for disposal; and
are inexpensive. Rarely, if ever, do today’s food packages meet these lofty goals. Creating a food
package is as much art as science, trying to achieve the best overall result without falling below
acceptable standards in any single category.
From a product characteristic perspective, the inertness and absolute barrier properties of
glass make it the best material for most packaging applications. However, the economic and
safety disadvantages of glass boost the use of alternatives such as plastics. While plastics offer a
wide range of properties and are used in various food applications, their permeability is less than
optimal—unlike metal, which is totally impervious to light, moisture, and air.
1. The product identity, including its trade name, its structure, its complete composition,
specifications, and chemical and physical properties relative to its intended use
2. The proposed use of the package, including the form in which the finished package will
be used (i.e., bottle, film, etc.); its dimensions; the ratio of the weight of contacted food to
unit area of packaging (g/in2); the time and temperature conditions under which the
package will be exposed to food during packaging, distribution and use by consumers;
and an estimate of projected market penetration