Preparing Dairy, Dry Goods, Fruits and Vegetables, Fresh Seafood and Poultry and Beverages

A. Dairy products
1. Milk
a. Fresh milk- pasteurized and homogenized pure cow’s milk
b. Evaporated milk- homogenized dry skim milk with refined vegetable fats
c. Condensed milk- homogenized blend of skim milk, vegetable fat, refined sugar
d. Powdered milk- non-fat or whole cow’s milk with butterfat, coconut, and corn oils that dissolve instantly in water
e. Buttermilk- pasteurized milk after cream is removed
f. Skimmed milk- low-fat buttermilk, it is whole milk with cream removed
g. Chocolate milk- low-fat milk with chocolate
h. Milk coffee creamer- contains casein or milk protein with no butter fat
- Upon the purchase of liquid milk, it must be refrigerated.
- 1 ® to 4® C (30®F-40®F)- ideal temperature for storage
2. Yoghurt- fermented pasteurized milk with custard-like consistency rich in protein, vitamins, and minerals
- Low in fat and good dietary food
- Flavour is due to added culture bacteria that contribute to maturity, making it thicker and sharper as it kept.
3. Cream- comes from butterfat separated from the whole fresh milk
a. Reconstituted sterilized cream- in can, keep without refrigeration if left unopened
b. Whipping cream- toppings, dressings in cakes and requires refrigeration
c. Cultured sour cream- slightly acid taste, use for special cooking purposes, refrigerated, sold in cups
4. Cheese- curd obtained from skim milk
5. Butter- made with ripened cream when butterfat separates from buttermilk
6. Margarine- made from vegetable oils with milk solids
7. Butter compound- butter substitute of milk fat with vegetable oil, butter flavour and coloring
B. Dry Goods (STAPLES)
1. Rice- quality depends on variety, length of storage, grain size, shape, color and cleanliness or absence of dirt
- Consider the following in buying rice
a. Select base on the type needed for cooking
b. White rice- for staple food; instant rice- precooked, dehydrated; red rice- more nutritious
c. Glutinous rice or malagkit- used for kakanin or native delicacies
d. Know how to recognize from old and new rice, hard or soft or sticky
e. Some varieties are c-4, dinurado, r-36
2. Cereals –cultivated plants of the grass family yielding starchy seed or grains.
- Rice, corn wheat, oats, rye
3. Pasta- macaroni, spaghetti, vermicelli, bihon, egg noodles, lasagne, miki, miswa and instant noodles
4. Flour- made from grinding cereal grains like wheat, rice, corn, legumes, and root crops
- All- purpose flour, cake flour, bread flour, rice flour, potato, cassava and whole wheat flour
5. Sugar- sweet, crystalline, soluble organic components derived from sugar cane and sugar beets
- Types of sugar
a. Granulated white refined sugar- use for sweetening
b. Washed sugar- unrefined, coarse, creamy crystal
c. Brown sugar- light and dark shades
d. Confectioner’s sugar- powdered sugar, very fine white sugar
e. Syrups, with or without flavourings, have special uses other than sweetening.
- Corn syrup- hydrolyzedcorn starch, light or dark
- Honey- sugar made by bees from nectar
- Maple syrup- comes from maple sap. Good on hot cakes
- Molasses-non crystallized dark-brown liquid that is a by-product of sugar cane juice
 Sugar substitutes are artificial sweeteners of saccharin in tablet, liquid or powder form. These are used by dieters
and diabetics
C. Condiments, seasonings, and sauces
1. Salt- 2 main types: refined and coarse (native). Enriched salt is iodized salt and garlic salt
2. Monosodium Glutamate (MSG) or vetsin
3. Flavour concentrates in powder or granules
4. Worcestershire sauce- pungent of soy, vinegar, tamarind, spices and flavorings
5. Soy sauce- fermented soy beans
6. Pepper and chilli sauces- hot sauces with chilli, spices and red food color
7. Mustard- powdered yellow paste with a blend of vinegar and seasonings
8. Catsup- ripe tomatoes
9. Banana catsup- ripe saba bananas
10. Lechon sauce- thick, light brown sauce made from liver and spices
 11. Vinegar- fermented sap of coconut, nipa, cane sugar, pineapple, apple, rice or banana and other fruits
12. Bagoong- salted and fermented tiny shrimps, fish, snails and oysters; alamang and isda
13. Patis- fermented fish, salt and water; yellow amber to brown liquid color
14. Oyster sauce- viscous brown sauce made from oyster extracts
15. Soup bases-seasonings in paste form used as bases for soups and gravies
16. Flavouring extracts- vanilla, almond, lemon, pandan, banana, chocolate, coffee
17. Cube concentrate flavorings—beef, chicken, tamarind, pork, shrimp,
D. Herbs and Spices
 Herbs- aromatic plants whose leaves or seeds are used in cooking
Ex. Garlic, oregano, parsley, mint, thyme, rosemary, basil, anise, bay
 Spices- seeds from plants grown in hot climates, whole or ground
Ex. Cinnamon, cloves, ginger, mustard, nutmeg, paprika, pepper, turmeric, chilli, coriander
E. Fruits and Vegetables
1. Fruits- are fleshy, juicy products of fruit bearing plants or trees that contain seeds
- Served as desserts

Vegetables- part of plants that are edible and are eaten raw or cooked

- Served as salads
 Pointers in selecting fruits and vegetables
a. Fresh, frozen, canned, bottled, vacuum packed, dried
b. Free from dirt, discoloration, blemishes, bruises
c. Choose the size and degree of maturity
d. Smaller fruits and vegetables are tastier and less woody
e. Select in season
f. Compare the cost of canned and fresh fruits and vegetables
g. Frozen fruits and vegetables are being increasingly used in commercial cooking
2. Fruits and vegetables have different pigments or color that react differently in acids and alkalis
a. Chlorophyll-green
b. Carotenoids-orange and yellow
c. Flavonoids- red, purple, blue
 Preparing Fruits and Vegetables
1. Wash thoroughly in running water
2. Inspect vegetables thoroughly and remove decayed parts and worms
3. Vegetables should be cut to suit the purpose
4. When preparing vegetables, pare as thinly as possible to minimize wastage
5. Vegetable should be prepared just before cooking to avoid loss of vitamins and minerals
6. Vegetables taste best when they are cooked tender crisp.
7. Serve vegetables as soon as they are cooked
 Storing Fruits and Vegetables
1. Keep unripe fruits stored at room temperature
2. Store ripe fruits in a cool place
3. Place cut lemons, oranges and melons cut side- down in plates and store them in the refrigerator
4. Keep fresh berries wrapped in paper in the refrigerator
5. Sort fruits carefully before storing
6. Avoid putting ripe fruits with each other
7. Wash fruits when they are about to be used
8. Store potatoes, onions, beets, carrots, and other root vegetables in a cool, dry well- ventilated area
9. Trim- off inedible leaves from salad greens