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TITLE PAGE
MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes
Module Introduction:
This module covers the skills, knowledge, and attitudes required to prepare
various stocks, sauces, and soup in a commercial kitchen or catering operation.
Expected Outcome
PRE-TEST
Direction: Read and understand the questions below. Choose the letter of the
correct answer and write it on your answer sheet.
1. What do you call the liquid in which meat, fish, and vegetable have been
cooked?
a. glaze c. stock
b. sauce d. water
2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock c. prawn stock
b. ham stock d. white stock
6. Among the different types of stock, which one is the easiest to prepare?
a. brown stock c. white stock
b. fish stock d. vegetable stock
Module 4th yr | Lesson 2 2
7. What stock is made by boiling prawn shell?
a. fish stock c. prawn stock
b. ham stock d. vegetable stock
8. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG c. spices
b. salt d. sugar
16. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce c. white sauce
b. savory butter d. veloute sauce
17. Among the four basic sauces, what sauce has a chief ingredient of chicken
broth thickened with flour and enriched with butter seasoning?
a. Hollandaise sauce c. white sauce
b. savory butter d. veloute sauce
18. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
a. Hollandaise sauce c. veloute sauce
b. savory butter d. white sauce
19. Which of the four basic sauces has a basic ingredient like butter which is
creamed and blended with other ingredients to give individual flavor?
a. Hollandaise sauce c. white sauce
Module 4th yr | Lesson 2 3
b. savory butter d. veloute sauce
INTRODUCTION
The lesson deals with the classification of ingredients used in the standard recipes,
culinary terms and stock, clarifying agents used in preparing stocks. It also deals
with the selection of stocks, conveniences and substitute products and the common
problems and how to identify and rectify them.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
original shape
aromatic – having a smell of fragrant spicy
simmer – to cook very gently in water just below the boiling point
skim – to remove floating water from the surface with a ladle
1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish
bones. The aromatics in water are appropriate to extract the water-soluble
proteins that provide flavor and body. It is a clear and colorless liquid.
2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal,
or game through roasting with aromatic vegetables. It is an amber liquid.
3. Fumet is made with fish bones in which bones and mirepoix are allowed to
cook before the liquid is added. The technique is known as sweating method.
It is a highly flavored stock.
5. Remoullage is made from bones that have already been used. This stock is
less strong. It is a second stock which is usually reduced to make a glaze.
7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This
is done by deglazing the roasting pan, then reducing to achieve the rich
flavor desired.
11.Master stock – a special Chinese stock used primarily for poaching meats,
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics.
12.Glace viande –a stock made from bones, usually from veal, that is highly
concentrated by reduction.
C. Ingredients of Stock
1. Bones – the flavor of the stock comes from the cartilage and connective
tissues.
2. Mirepoix – a combination of onion, carrots, celery and sometimes other
vegetables (carrot skins and celery end.)
3. Herbs and Spice – their use depends on availability and local traditions
(The bouquet garni for "garnished bouquet") is a bundle of herbs usually
tied together with string and mainly used to prepare soup, stock, and
various stews. The bouquet is cooked with the other ingredients, but is
removed prior to consumption. Example of this are parsley, bay leaves, and
thymes).
D. Flavoring Agents
1. herbs
2. flavor enhancers
3. oil extract
F. Clarifying Agent
SELF CHECK
Direction: Read the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.
1. What do you call the liquid in which meat, fish, and sometimes vegetables
have been cooked?
a. glaze c. stock
b. water d. sauce
Module 4th yr | Lesson 2 6
2. Which of the following stocks use veal bone as its main ingredient?
REFERENCES
POULTRY STOCK
PROCEDURE:
VEGETABLE STOCK
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole stock 1 large carrot chopped
pot 2 medium onions, chopped
gas or electric 6 sticks celery, chopped bay
stove ladle knife 4 pcs. 2 leaves peppercorns
chopping board tsp. water
mortar and pestle 3 liters
strainer
PROCEDURE:
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
PROCEDURE:
CHICKEN STOCK
PROCEDURE:
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
Module 4th yr | Lesson 2 9
casserole stock 2kg fish bones
pot gas or electric 2 cloves onions, chopped
stove ladle knife 2 sticks 2 celery, chopped
chopping board pcs. bay leaves
mortar and pestle 3 liters water
strainer
PROCEDURE:
PROCEDURE:
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
stockpot stove bones (veal or beef or chicken)
measuring cup 5-6 kg. water (cold)
measuring spoon 10-12 liters
wooden spoon refregirator Mirepoix
strainer 500 g. onions chopped
250 g. 250 carrots chopped
g celery chopped
500 g 1 tomatoes
pc. bayleaf dried
1 pc. thyme
1 pc. 6-8 peppercorn
stems 2 parsley cloves
pcs.
PROCEDURE:
SELF CHECK
Direction: Prepare a mis en place for the ingredients and utensils and
perform the following:
1. White stock
2. Brown stock
RESOURCES:
REFERENCES
LESSON 2
This lesson deals with the preparation and presentation of soup using vegetable
garnishes and accompaniments, including the culinary terms used for different
kinds of soup, and criteria for evaluation.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
broth – a fluid food made by boiling meat and vegetable in water
Soup
Kinds of Soups:
1. Clear soups are clear, flavorful broths that are amber to brown in color.
They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor.
Broths can be used as a liquid in preparing broths. A good quality broth
should be clear, aromatic and rich-tasting with a very evident flavor of
the major ingredient. One strong and clear broth or stock is a
consommé. It is made by combining lean chopped meat, egg whites,
mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine
or lemon juice. The combination is called “clarification” since the
particles that make the broth appear cloudy are trapped as it cooks. A
good quality consommé is crystal – clear, has a good body, amber to
brown in color and completely fat-free.
• Bouillon – a clear soup from beef, chicken or other milk
• Consommé – a clear soup made from chicken and veal and
sometimes boiled water.
• Broth – made from vegetables and meat stock
2. Fruit Soup can be served hot or cold depending on the recipe where dried
fruits are used like raisins and prunes. Fruit soup may include milk,
sweet or savory dumplings, spices or alcoholic beverages like brandy and
champagne.
3. Cold soup are variations on the traditional soup wherein the temperature
when served is kept at or below temperature.
D. Ingredients of soup
• Meat (chicken, beef, pork, lamp, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery,
leak)
• Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento
strips)
SELF CHECK
Direction: Read the question carefully and choose the letter of the correct
answer. Write your answer in your test booklet.
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
pp. 50 – 60
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes,
place in a saucepot and add water and chopped onions. Bring to a boil and
cook until potatoes are tender. Remove potatoes and sere the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add the hot water. Place cooked
potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth
with each batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at
once. Cook stir until slightly thickened and bubbly. Cook 1 minute more.
Stir until heated through. If necessary, stir in additional milk to make the
desired consistency. Serve with sprinkled bacon bits.
CONSOMME A LA MADRILENE
QUANTITY DESCRIPTION
PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer
for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for
4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels, if necessary, to remove the remaining particles and
reserve the meat for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites and
eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness of
cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the remainder for
another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes,
remove from the heat and strain through cheesecloth.
8. Serve hot.
PROCEDURE:
1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the
soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free.
Add to the soup. Stir in the sesame oil garnish with scallions and serve hot.
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole stockpot 22 grams butter onion,
with cover gas or 1 medium chopped bacon,
electric stove knife 3 strips chopped carrots,
chopping board 600 grams cubed small
mortar and pestle 1 pc ½ chicken cube
strainer measuring cream
cup
cup measuring salt/ pepper
dash
spoon wooden
spoon soup ladle
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over
heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce
heat, cover, simmer for about 30 minutes or until carrots are tender.
Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stirring constantly without
boiling.
5. Season with salt and pepper. Serve hot
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole stockpot with
cover gas or electric stove 200 grams butter
knife chopping board 1 tsp. salt
mortar and pestle strainer 1 pc carrot
measuring cup measuring 1 pc onion, sliced
spoon wooden spoon soup 6 cup water
ladle 6 strips bacon strips
½ cup chopped onion
½ cup cubed celery
½ cup cube carrot chicken
7 cup stock
½ cup gold medal all-purpose
1 can flour
small corn kernels
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a
boil. Cook for 20 minutes.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May be served with parley-garlic bread bacon at the side.
CLAM CHOWDER
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole stockpot 3 cup 4 clams (halaan )
with cover gas or tbsp. flour
electric stove knife ½ cup milk (evaporated )
chopping board 1 ½ cup 1 potatoes, diced salt
mortar and pestle tsp. onion chopped
strainer measuring ½ cup ground peper
cup measuring ¼ tsp.
bacon, cut into small pieces clam
spoon wooden ½ cup 1
broth
spoon soup ladle cup
margarine or butter
4 tbsp.
PROCEDURE:
THICK SAUCE
PROCEDURE:
SELF CHECK
Direction: Plan a laboratory activity and evaluate your finished product,
using the given score sheet.
RESOURCES:
Tools and Equipments:
soup kettle with cover
cutting board
measuring spoon
soup ladle
bowl
knife
measuring cup
wooden spoon
stove
Ingredients of Soup:
thin soup
thick soup
REFERENCES:
LESSON 3
INTRODUCTION
This lesson deals with the classification of sauces, common culinary terms on
sauces, different thickening agents for sauces, bases for a variety of sauces and
common problems on sauces.
ASSESSMENT CRITERIA:
1. Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces.
3. Variety of thickening agents and convenience products are used
appropriately.
4. Sauces are evaluated for flavor, color and consistency.
5. Problems are identified and solved in accordance with enterprise
policy.
DEFINITION OF TERMS
roux - a melted butter mixed with brown flour for thickening soup and
grains.
drippings - the juice that drips from roasting or baking meat or a sauce
made from it.
spice - an aromatic, pungent vegetable substance used to flavor food and
beverages.
seasoning - substance added to food that gives flavor and taste.
SAUCES
Kinds of Sauces:
A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the
refrigerator to chill.
2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with
flour and enriched with butter and seasoning and sometimes cream.
3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon
juice with seasoning for accent.
4. Savory butter- It’s the basic ingredient is butter which is creamed and
blended with some other ingredients such as lemon for lemon butter,
pounded lobster or shrimp for lobster and shrimp butter to give its
individual flavor.
C. Thickening Agents
SELF- CHECK
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
pp. 50 -60
Activity Sheet 3.1
SUGGESTED RECIPE:
Sauces Blanches
(White Sauce)
PROCEDURE:
PROCEDURE:
1. Stir together the vinegar and sugar in a small non-stick pot. Cook on
high, stirring constantly until all sugar has been dissolved.
2. In a small cup, mix the cornstarch with just a little water so that it is
dissolved.
3. Boil the sauce and then add the cornstarch and stir until thick.
4. Refrigerate and is ready to use in a stir-fry dish.
SELF- CHECK
RESOURCES:
sauce pan
rotary beater
wooden spoon
bowl
measuring cups
measuring spoon
butter
flour
milk
salt
water
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
pp. 50 -60
LESSON 4
INTRODUCTION
The lesson deals on the storing and reconstituting of stocks, soup, and sauces.
ASSESSMENT CRITERIA:
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the
point that the stock will cool sufficiently within two hours and may warm
everything else in the refrigerator. A good way to cool the stock is to place the
hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but
it should not exceed one hour. After leaving it uncovered for the first half hour
and stirring occasionally to cool, it should be covered with an upside down plate
to prevent evaporation which would cause the stock to become too
concentrated. Refrigerated stock cools better in shallow pans. If covered, stock
lasts up to five days but it is best if used in two days.
Storing Equipments
1. Skim the surface and strain off the stock through a china cup lined with
several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
Set the pot in a sink with blocks, rack or some other object under it.
This is called venting. This allows cold water to flow under the pot or
as around it.
Run cold water into the sink, but not higher than the level of the
stock.
Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cool stock can
spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3
days if properly refrigerated. Stock can also be frozen and will keep for
several months.
1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices
SELF- CHECK
1. Why should we avoid placing hot stock and soups in the refrigerator?
REFERENCES:
Module Introduction:
This module covers the knowledge, skills, and attitudes required in selecting,
preparing, cooking, and storing meat in a commercial kitchen or catering operation.
Expected Outcome:
PRE-TEST
Direction: Read the following questions carefully and choose the letter with
the correct answer. Write your answer in your test note book.
2. Which of the following market forms of meat does not undergo chilling?
a. fresh meat
b. cured meat
c. frozen meat
d. processed meat
3. What part of the meat helps you identify the less tender cuts?
a. bone
b. fat
c. flesh
d. ligament
4. What part of the meat has the greatest amount of quality protein?
a. Bone
b. Fat
c. Flesh
d. Ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
a. less tender b. tender
b. slightly tough d. tough
7. Which of the cooking methods does not belong to dry heat method?
a. baking
b. pan broiling
c. roasting
d. stewing
LESSON 1
SELECTING MEAT
INTRODUCTION
The lesson deals with the different classifications of meat, its market forms,
cuts and their characteristics, nutritive content and food values, the appropriate
trade names and culinary terms in accordance with standard meat cuts, handling,
and waste minimization of meat leftovers.
ASSESSMENT CRITERIA:
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal
are selected as required for menu items.
2. Offal and fancy meats are selected as required for menus.
3. Leftovers are used to minimize waste.
4. Low cost cut meat products are selected when and where appropriate.
5. The best supplier for quality and price are selected according to
enterprise requirements.
6. Appropriate purchase and storage techniques are used to minimize
wastage.
MEAT
Meat refers to animal parts that are used as food. Edible organs and glands
of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs,
tripe, and small intestines. Meats should be loosely wrapped and stored under
refrigeration. They should be in a separate unit. Meats should always be placed on
trays to prevent drippings on the floor or on the food. The chef should separate the
different kinds of meat to prevent cross-contamination. Meats should be wrapped
in air-permeable paper such as butcher’s paper because air-tight containers
promote bacteria growth that could result in spoilage or contamination. Variety
meats and uncured pork products that have short shelf lives should be cooked as
soon as possible after they are received.
Meats that are stored at the proper temperature and under optimal
conditions will last without unnoticeable quality loss for several days.
Inspection of all meats is mandatory. After fresh meat has been inspected by
an authorized inspector or veterinarian and is declared wholesome and fit for
human consumption, it may already be classified into grades. Quality
conformation and finish of the carcass is the basis for grading. Quality includes
tenderness, juiciness and palatability. The shape, form or general outline of the side
or the whole carcass is the conformation. If there is a high meat to bone ration and
a high percentage of the tender cuts, it means a good conformation. Finish refers
to the quality, amount, and color of the fat within and around the muscle.
Market forms of meat are those cuts of meat that are ready for sale. Some
cuts are fully boned and trimmed before they are ready for sale. Meats can be sold
fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-
legged animals, they have the same number of bones mals, same number of bones
with the same shapes in the same plates.
1. Buy meat where proper hygiene and sanitation is observed by the handler.
For instance, check the meal stall’s cutting table. The table must be
smooth, free from crevices and kept clean at all times. See that dust and
vermin are kept away from the meat stalls.
3. Know the different meat cuts that are needed in your menu. Select meat
for specific use. For example, shank and brisket for stew. The tender
portion is the tender cuts that lie along the back. The less tender cuts are
those involved in the excessive movements of the animal such as the leg,
shoulder and neck. Remember that young animals are porous and red
while white in older animals.
4. Check if the beef is fine, bright red in color with yellow fat and free from
slime and off-odor. Avoid brightly off-colored meat as this indicates the use
of artificial coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence. Don’t buy pre-grounded beef or
pork.
6. Buy refrigerated meat in places where refrigeration facilities are available.
7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
10. Store packages correctly in the refrigerator. Refrain from overloading the
freezer and provide space for the air to circulate inside the freezer.
11. Freeze quickly at zero or lower temperature. Beef should not be kept frozen
for more that 12 months, while pork should not over 6 months. Frozen
meat is just as good as fresh meat provided it is properly handled.
12. The use of pressure cooker, if available, shortens cooking time thereby
saving fuel and improves the tenderness of the meat.
2. Chilled meat –meat that has been kept to a temperature just above
freezing at 1-3°C within 24 hours after slaughter. This is available in
supermarkets and specially meat shops.
4. Cured meat - are meat products that have been treated with curing
agent. Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat,
but also preparations that are frozen such as frozen meat pies, rolled meats
and others in the convenience food shelves.
1. Tender cuts of meat - taken from the parts of the animal where the
muscles are not well-exercised and are fleshy. Example: sirloin,
porterhouse, t-bone, prime ribs, tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle
parts of a live animal. Example: chuck, flank, rumps, hock, neck feet and
shoulder.
3. Tough cuts –meat that requires a longer cooking period over low heat.
Lean meat supplies great amount of high quality protein with an average of 18% of
the meat. It contains all the essential amino acids. It is also a good source of
phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also
present in meat.
The amount of energy (calories) supplied by meat varies with the fat content of
animal species.
Handling of Meat
SELF- CHECK
2. List common meat dishes and indicate the meat cuts used for each of these.
4. What are the safety concerns that should be addressed when purchasing
and preparing meat dishes
Direction: Visit a public market and observe each type of meat. Using the
chart, write the correct indicator of each type of meat. (Group Activity)
1. Color of Meat
2. Odor
3. Color of fat
4. Texture of Meat
5. Flesh
RESOURCES:
• Fresh pork
• Fresh veal
REFERENCES:
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp.
87-89
LESSON 2
INTRODUCTION
The lesson deals with the uses and characteristics of various knives for cutting
meat, preparation techniques of meat cutting, and use of appropriate marinade.
ASSESSMENT CRITERIA:
1. Suitable knives and equipment are selected and used prior to meat
preparation.
2. Meat cuts are prepared and portioned according to menu
requirements.
3. Suitable marinades are prepared and used appropriately for a variety
of meat cuts.
DEFINITION OF TERMS:
suitable – appropriate
Knives are used for cutting, chopping, slicing. They are the most important tools in
the kitchen.
3. Roast beef slicer – is used to slice roasts, ham, and thick, solid
cuts of meats. The thin, light blade will have a concave or hollow grind.
Boning knife with 5 -inch
(12.7 cm) to 6-inch (15 cm)
thin blade and pointed tip.
4. Boning knife – is used to fillet fish and to remove raw meat from
the bone. It will have a concave grind on a thin, light blade.
1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method.
Roasting
Internal Temperature of Meat
Rare 140°F(60°C)
Medium155°F(70°C)
165°F(75°C)
For tenderloin roast whole fillet cook at 240°C (475°F) at seven minutes
per 500 g. for rare and 10 minutes 500 g. for medium
French standards for degrees of doneness of meats use slightly less cooking
times.
This method uses the same cooking time for both boned and boneless roasts.
Roast at 150°C or 300°F.
2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder
can be cooked through the dry heat method such as the following.
Meat Marinade
A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat
are soaked to absorb flavors and become tender before cooking
SELF- CHECK
Direction: Answer the following:
REFERENCES:
SUGGESTED RECIPES:
SWEET MARINADE
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
knife chopping 1 cup crushed pineapple
board measuring 1/3 cup soy sauce honey
cup measuring 1/3 cup cider, vinegar
PROCEDURE:
Mix all ingredients together and use immediately. The marinade can be
stored in airtight container for up to 7 days.
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole gas or ½ cup soy sauce sugar
electric stove knife 4 tbsp. green onions, minced
chopping board 2 stalk grated fresh ginger
measuring cup 2 tbsp. sesame oil ground
measuring spoon 2 tbsp. ½ pepper vinegar
wooden spoon tsp. sesame seeds, toasted and
¼ cup garlic cloves, minced fine
2 tsp. crushed to a paste
5 large
PROCEDURE:
Combine all ingredients with sugar in a jar with tight fitting lid. Shake well before
using. Best for marinating or for grilled Korean (bulgog).
SELF- CHECK
Direction: Below is the chart of beef cuts. Label each cut or part
correctly by using the beef chart
LESSON 3
INTRODUCTION
The lesson deals with the preparation and cooking of meat for service, carving
using appropriate tools and techniques.
ASSESSMENT CRITERIA:
1. Appropriate cooking methods are identified and used for meat cuts.
2. A variety of primary, secondary and portioned meat cuts are cooked
and presented to standard recipe specifications.
3. A variety of offal are cooked and presented according to standard
recipes.
4. Meat cuts are portioned and served according to menu requirements.
5. Meats are carved using the appropriate tools and techniques
considering:
1. Meat structure
2. Bone structure
DEFINITION OF TERMS
Meat is cooked for various reasons. It improves the palatability, quality, increase
tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and
the attractiveness of the original color, form, and texture; to destroy harmful
organism and substances to ensure that food is safe for human consumption; and
to improve digestibility.
SUGGESTED
ORGAN LOCAL NAME SOURCE RECIPES OF
COOKING METHOD
Tongue Dila Beef and Pork Pastel de Lengua pie
Tripe Tuwalya Beef Meudo, goto, callos
Librilyo Libro-libro or Beef Kilawin
tuwalya
Liver Atay Beef and pork Sarsa ng lechon
Braise, kilawin,
batchoy Misua
Brain Utak Beef and pork soup
Heart Puso Beef and pork Kilawin, batchoy
Lungs Baga Beef and pork Kilawin, bopis
Kidney Bato Beef and pork Batchoy, bopis
Blood Dugo Pork and beef Dinuguan
Ears Tenga Pork and beef Tokwa, kilawin
Skin Balat Pork and beef Sitsaron
Module 4th yr | Lesson 2 47
COOKING RANGE OF MEAT DISHES
TOTAL MINUTES
CUT THICKNESS WEIGHT TO COOK AT
350°F
Beef
Club Steak 1-1½ inches 1-1¼ pounds 15-30¹
Porterhouse 1-1½ inches 2-2½ pounds 20-35¹
Steak 1-1½ inches 1½-2 pounds 20-30¹
T-bone Steak 1-2 inches 3-4¼ pounds 20-35¹
Sirloin Steak ¼ pounds 15-25¹
Ground Beef
Patties
Lamb
Chop 1-1½ inches 3-5 ounces 12–22
Ground Patty 4 ounces 18
Ham
Slice, ½ - 1inches 1-2 pouch 20-30
Untenderized ½ - 1 inches 1-2 pouch 10-20
Slice, Tenderized 3-5
Bacon 3-5
Canadian Bacon
Organ Meats
Liver ½ - ¾ inch 3-5 ounces 6
CARVING MEAT
Meat carving is the process and skill of cutting portions of meat, such as
roast and poultry, to obtain a maximum or satisfactory number of meat portions,
using a carving knife or meat-slicing machine. A meat carver disjoints the meat and
slices in uniform portions. Meat carving is sometimes considered a skill for the
private dinner table.
TOOLS IN CARVING
There are only few tools required for carving. A razon-sharped knife and a fork are
needed. The first platter should be large enough to hold the roast as well as the
carved meat and the second platter for the slicers.
TECHNIQUES IN CARVING
1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts
since they are firmer, easier to carve, and loose fewer juices when cut. Meat
which has had some or all of the bones removed will generally be easier to
carve.
2. Cook to appropriate doneness. Beef roasts which are medium-rare or
medium are easier to carve than those which are well done. (See
temperature table in Cooking and Preparation)
3. Let rare roasts "set" for about ten minutes before carving. This will
allow the roast to become a little more firm and it will lose fewer meat juices
when carved.
4. Remove strings, skewers, etc. in the kitchen. However if you are carving
a stuffed roast or a rolled piece of meat which may fall apart when carving,
leave one or two of the strings tied around the roast while carving.
5. Allow elbow room at table for the carver.
6. Be comfortable - stand or sit. You may find carving easier while standing
as you will be able to apply greater pressure to the carving knife.
Carving
1. Anchor meat with a fork while carving. Try to avoid puncturing the roast
too many times as some of the meat juices will escape with each puncture.
2. Carve on a large plastic or wood carving board. If possible carve on a
board with a "well" or a "lip" to catch the meat juices
3. Carve with a thin bladed, sharp knife.
4. Carve uniform, attractive slices perpendicular to the grain of the
meat. Carving perpendicular to the meat grain may not be possible when
carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick.
5. Finish carving then serve meat on hot plates.
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp.
231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955
BEEF CURRY
PROCEDURE:
PROCEDURE:
1. Trim fat and membranes from the tenderloin.
2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin,
cinnamon, lime juice and oil.
3. Coat the meat with this mixture. Wrap and refrigerate several hours or
overnight.
4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10
minutes.
5. Remove the skin from tomatoes and garlic, place them in a blender.
6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped
the chiles.
7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to
make a coarse puree. Add more salt if needed.
8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop
out the flesh. Pass through a food mill to puree. Season lightly.
9. Scrape the onions and garlic off the meat (they will burn if left on).
BEEF STEW
PROCEDURE:
1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over
medium high heat, brown beef on all slides, a handful at a time. Set aside
2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef
to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until
beef is tender, stirring occasionally. Add ½-1 cup more water as needed.
3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30
minutes until potatoes are done. Taste and correct seasoning.
4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir
the solution into broth until well blended for about 5-7 minutes
BEEF TAPA
(Fried Seasoned Beef)
PROCEDURE
1. Cut flank steak in half lengthwise, cut each half crosswise into thin
slices. Pound slices, between wax paper, with a small iron skillet until
very thin.
2. In a large bowl, combine remaining ingredients, except oil, add beef slices
and marinate, covered, in the refrigerator for at least one day or
overnight.
3. To cook, place a large cast iron skillet over minute more. Place meat in a
single layer in skillet, well spaced so slices don’t touch each other, cook
for 30 to 60 seconds on each side or until browned. Keep heat on
medium high while frying meat so beef does not stew and become tough.
4. Transfer meat to plate, repeat with remaining slices. Brush pan with
small amount of canola oil before placing new layer of beef to prevent
meat from sticking to the pan. Cook until all the meat is fried.
SELF- CHECK
Direction: Prepare and cook meat dishes and rate your finished products
using the score card below. ( Group Activity)
1. Product
a. General Appearance: _____ _____
_____
• attractive and appealing to appetite
• pleasing and good color _____ _____ _____
• ingredients cooked just right; _____ _____ _____ b.
Palatability:
• delicious taste _____ _____
_____
• moderately delicious _____ _____ _____ c. Nutritive
Value
• highly nutritious _____ _____ _____
2. Procedure
a. Use of Resources:
• used complete utensils _____ _____ _____
• used only the proper ingredients _____ _____ _____
needed
b. Cleanliness and Sanitation
• well-groomed and properly dressed _____ _____
_____
c. Conservation of Nutrients
• preparation and cooking procedure _____ _____
_____
• following the recipe correctly _____ _____
_____
Comments: _____________________________________________________________
RESOURCES:
REFERENCES:
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955
LESSON 4
STORING MEAT
INTRODUCTION
The lesson deals with the proper storage and thawing of meat.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
Fresh meat spoils quickly so it must be stored immediately. If the meat is going to
be used within a few days (2-4days) it must be kept in the chiller section of the
refrigerator. If you intend to keep it longer, store in the freezer.
Because meat is a highly perishable food item, extra care and attention are
needed to ensure that a high quality, wholesome product is served. Unwholesome
and spoiled meat are caused by bacteria and other microorganisms. This
contamination generally occurs during cutting and processing. These bacteria
require three conditions for growth.
Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for
as much time possible. It is best to select fresh meat items last when shopping.
• Store fresh meat in the coldest part of the refrigerator.
• Use a thermometer to locate the best spot.
• Leave the meat in its original wrapping if it is to be used within two days.
For a longer storage, rewrap the meat.
Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent
in the “warm” temperature range which is optimum for bacterial growth. This can
be done by:
• Providing plenty of air circulation around the meat.
• Placing the meat in a pot, or boiling and immersing it in cold water.
All cooked meat should be used within a week of the initial preparation, or
properly wrapped and frozen for later use.
Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked
pork and sausage products. The heating, smoking and processing of these items
inactivate most bacteria and enzymes. Leave these products in their original
wrapping to prevent further contamination. Do not freeze luncheon meat.
Canned Meat. Canned meats come in two varieties- those that require
refrigeration, such as hams, and those that do not, such as chili con carne, corned
beef and dried meats. The best rule to follow for storage is to read the can label
carefully and follow instructions. Most canned meat that do not require
refrigeration have relatively long shelf life. Canned meat should never be frozen.
Frozen Meat. Meat can be stored for longer periods of time frozen at -10 of or below.
After the meat is frozen, maintain the temperature at 0 oF or lower. Most chest –
type and side by side freezers are able to maintain this temperature while most ice
compartments in refrigerators do not. Therefore, it is not recommended to store
meat in the ice compartments.
Limit freezer storage time on all meats to maintain their optimum quality
and freshness. Freezing meat will not improve its quality, but it will retain its
natural color, flavor, texture and nutritional value.
The first step in successful freezing is choosing a high quality product. Freezer
storage will not improve the quality of meats so it is advisable to choose cuts that
are brightly colored, well-marbled and fresh.
Use an air and moisture proof wrapping material, such as freezer paper, aluminum
foil or plastic wrap.
Wrapping instructions
The last but most important step is to label all packages with the contents,
weight and/or number of serving and date. This will help in the use of a “First-in,
first-out” system.
Aging Meat
Dry Aging. Dry aging is the original method. This is carried out in
controlled environment with temperatures of 0° to 2°C, 80 to 85% relative
humidity air flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered
meat is hung in rails in controlled rooms. During this time, enzymes within
meat are tenderer. Some disadvantage of this method is the time element,
and the weight losses from both the evaporated water and the trimming of
the crust that forms. However, this is the preferred method of most
professional chefs because of the flavor advantage.
Wet Aging. Wet aging is done when the meat cuts are vacuum packed in
waterproof-plastic materials and boxed for distribution. The package barrier
prevents moisture and weight loss. The aging happens during the
transportation and/ storage of the packed chilled meat.
Hanging Method. The Method of hanging the carcass during aging and or
chilling has been found to affect tenderness as well. The common practice is
to hang carcass by the heel of the hind leg. A method develop in New
Zealand is that of hanging by the pelvic girdle, so the carcass looks like it is
standing in its natural way. It was found out that this method leads to more
tender meat apparently due to the fact that the muscle fibers stretches and
thins out making them more tender.
SELF- CHECK
Direction: Answer the following questions in one half sheet of paper.
1. What is aging?
2. Why is aging applied to meat?
3. What are the two general methods of aging?
RESOURCES:
Raw Materials
• Fresh pork
• Fresh beef/ veal
Equipment
• Freezer
• Refrigerator
REFERENCES:
1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253
2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89
Module Introduction:
This module deals with the specialized skills, attitudes, and knowledge required to
select quality meats, to break down primary and secondary cuts into portions, and
to prepare a selection of meat products.
Expected Outcome
PRE-TEST
Direction: Answer the following questions. Write only the letter of the
correct answer.
9. In this method, salt, sugar, potassium or sodium nitrate etc. are used in
preserving meat
a. drying
b. curing
c. freezing
d. salting
LESSON 1
INTRODUCTION
The lesson deals on purchasing meat in the market based on quality specifications
and request.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
outbreaks.
Aerobic – microorganism that can live with air.
Purchasing of meat
Purchasing involves obtaining the necessary foods in the right quantity, and
quality, at the right time, the right place, and for the most economical price. A
quality-control program in food establishment should ensure that only food which
meet written specifications are purchased from reputable vendors. The best
purchaser considers price, supply, demand, transportation and storage cost before
placing an order. Food can easily become contaminated during the various stages
of the food flow from purchasing, storing, preparation, holding, and serving. Time
and correct temperature need to be monitored closely.
The money paid for purchasing food items determine largely the costs that the
patrons have to pay. The quality of the food offered will depend upon the grades,
type and characteristics of the food item that is purchased. It is important that the
ones who buy food item and supplies has experience in the food business. He or
she should be knowledgeable on the basic cuts of meat. He or she must also be
familiar with the markets, crop conditions, and current trends.
Consumer Aids
A good shopper knows how to get better value for his or her money. There
are consumer aids available to help you shop wisely. These include advertising,
coupons, labels, unit pricing, and open dating.
Food labels. Labels could help you identify the food, inform you about the form,
nutritional content, additives if any, and dietary properties. The name and address
of the manufacturer or the packer-distributor should be printed clearly. The net
content of the product is usually given in metric units.
Module 4th yr | Lesson 2 64
However, if the ingredients are not listed on the label, it means that a
standard of identity has been set up for that particular product.
Unit pricing. This is the cost per gram or item. This system helps you make
choices in terms of cost.
Open dating. This consumer aid helps the shopper judge the freshness of the
food. This refers to the date appearing on packaged foods, which can be easily read
and understood. Usually you find these dates on perishable products such as
bread, dairy foods, and refrigerated or ready-to –cook foods. Keep in mind that open
dating does not ensure freshness. Storage, handling, and temperature affect the
quality of the food.
Buying Meat
The most common fresh meat available in our markets are beef, pork, and entrails.
The entrails of a variety of meat include edible internal organs such as the liver,
heart, lungs, kidneys, spleen, tripe, intestines, and brain. These are usually
cheaper than other meats and can be cooked in many ways such as dinuguan,
bachoy, or callos.
Open market. Foods, particularly perishables are bought from one vendor to
another offering the lowest price. Open market purchasing may be done through
orders or by going directly to the market.
Contract buying. Perishable goods and staples like bread, flour, spices,
condiments, and grocery items purchased under this method provide quality and
consistent prices.
Where to shop
SELF-CHECK
1. What are the aids to consumers that can help them shop wisely?
2. What are the ways to purchase meat? Which do you think is the best place
to buy quality meat? Explain
3. How can you tell if the meat is in good conditions?
4. Why is meat considered hazardous when not properly handled?
5. Why should pork be well cooked?
1. Prepare a market list of food items needed in the recipe. Classify your list
accordingly.
2. Do the marketing from your family. Record the cost of each item you bought.
Describe the quality of each.
RESOURCES:
REFERENCES:
LESSON 2
INTRODUCTION
The lesson deals on how to select, prepare, and produce a range of portioned
controlled meat.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
CUTTING MEAT
The process requires skills. The meat cutter must know something about the
anatomy of animals and the methods of fabrication. The ability to identify the
characteristics of the muscles in the tissues between them, the shapes and type of
bones, the location and layer of fat will help the meat cutter perform his task. He
must also know the preparation methods for the various cuts of meat. Proper use
of tools and equipment and knowledge of safety and sanitation practices will protect
both the workers and the customers.
1. Slicers 6. Smokers
2. Knives 7. Pickling rate
3. Cleavers 8. Vacuum packer
4. Saws 9. Robot coupe
1. Remove all excess fat that covers the edge of the loin to expose the tips of the
ribs bones.
2. Make smooth strokes along the bones to free the meat. Pull the meat away to
make it easy to see.
3. When all the meat is freed from one side of the bones, turn the loin over the
free meat from the other side. Here, the tenderloin is being gently cut from
the bones.
1. Work the tip of a knife under the silver skin. Hold the end of the silver skin
tight against the meat and glide the knife blade just underneath. Angle the
blade upward slightly so that only the silver skin is cut away.
2. Cutting Emince - slice meat into evenly shaped pieces that are
approximately two inches square. Use a sharp knife to trim away thin pieces,
known as emince.
1. Pull the flank away from the leg. Use a boning knife to cut through the tissue
and fat connecting the leg.
2. Turn the leg and probe with knife and fingers to locate the pelvic and
knuckle bones connecting joint. Cut down to the joint and then through the
ligaments to separate these bones.
3. Follow the meat’s natural seams and cut through the meat to the bones. Cut
and crape the meat away from all the bones as neatly as possible.
Portion Control
1. Submit the meat to a butcher’s test to determine the maximum portions that
could be sold.
2. Cuttings should be done in accordance with the standard portioning
specified in the menu.
3. Serve menu using standard portioning. Portion sizes will vary depending on
the type of restaurant and the price of the item.
How do you know which cut to buy? Meat cuts can be identified by the shape of
the bones. These bones are your clue as to which part of the animal the meat
comes from, how tender it is, and how it should be cooked. Tender cuts are
cooked with dry heat such as broiling, roasting, or grilling. Less tender cuts
must be cooked with moist heat such as stew (nilaga) or casseroles with sauces.
The more movement the muscle gets, the more it is developed and the less
tender it is. Muscle along the backbone gets very little movement. Meat from
that area is tender than meat from the shoulders, legs, breast, and flanks.
Direction: Answer the following questions; write your answer on your test booklet
REFERENCES
MORCON
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
Measuring spoon 1k beef, sliced 1/4 inch thick (3 pcs.)
Measuring cup ¼k ground beef liver sliced sausages
Knife 200 grams or ham pork fat (cut is strips)
Weighing scale 200 grams 3 hard boiled eggs, sliced cheddar
pcs. cheese in strips grated cheddar
100 grams cheese onions, chopped
100 grams bay leaf (laurel) ground
black pepper
2 5
vinegar
pcs.
½ tsp salt water
½ cup thread or string (for tying)
2 tsp.
2 cups
2 meters
Pot or pressure cooker
Cooking Tips:
• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.
SELF CHECK
1. boning meat
2. trimming , slicing meat
3. portioning meat cuts
4. recipe for preparing the morcon
A. From the table below, check if you have performed the following steps
in boning, trimming and cutting meat.
100%
RESOURCES
Learning Materials:
Scoring sheet, ballpen , hand-outs and reference
Supplies and Materials:
REFERENCES
LESSON 3
INTRODUCTION
The lesson deals with the preparation and production of meat products. It
includes the selection of ingredients, filling, flavoring and marinades to enhance the
flavor of meat products, and using proper equipment and machineries based on the
manufacturer’s manual and enterprise.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
In the classical menu, the term entrée refers to the courses after the Grosse
piece. Basically, entrees are divided into cold entrees and hot entrees. Today,
however, the entrees are usually served as the main dish with suitable vegetable
and salad garnishes. Both hot and cold entrees are frequently described as simple
dishes on the menu, where they appear in various categories, such as hot snacks
garnishes for main dishes and specialties of the day. The main difference between
main grosses piece is that the entries are cut up before being cooked. They do not
require the same methods of preparation as the grosses pieces which are prepared
in single large pieces. It is, therefore, not possible to group the two types of dishes
in the same category.
1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – When pressed with a finger, meat feels firm and there is a definite
resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.
Meat consists of water protein and fat, with a few minerals and some B
vitamins.
SELF CHECK
REFERENCES
1. Washing
Generally the only occasion in which you will have to wash meat is when it has
come into contact with blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skin by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems,
and curries, and dishes such as steak and kidney pie and pudding.
4. Trimming
Do this carefully:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat
you trim off will depend on the type of meat, preference, and the
cooking process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.
Module 4th yr | Lesson 2 76
a. Use white pepper or cayenne pepper on food which you want to keep
attractive with white color.
b. Add salt to roast and grill after the meat has browned – adding salt
before cooking will extract the juices of the meat to the surface, and
so slow down the browning reactions (which need high temperature
and dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is
made of lightly beaten whole egg with a little water/milk) and finally
with the bread crumbs.
The color of fresh meat is principally due to myglobin and to a lesser extent
hemoglobin. Myoglobin is a red solution protein present in the muscle. All white
hemoglobin is the red protein in blood. The biological function of these two
pigments protein is to combine reversibly with oxygen to supply oxygen to the
various body activities of the animals while alive. During cookery or upon freezing
for long periods, they become brown. Pink may remain pink even upon cured.
Curing is the process of mixing meat with curing salt and sugar. This is true in the
case of ham, bacon, and tocino. Nitrate which is produced by oxidation of
potassium nitrate reacts with the myoglobin to form the nitrosomyoglobin which
remains pink even after cooking.
Hence, cured meats are pink in color even after cooking.
1. curing salt
2. salt
3. sugar
4. nitrate
5. phosphate PT
6. anisado wine
1. Mechanical Methods – This involves pounding the meat using a device called
meat tenderizer or a plain pestle as is practiced in making Indonesian or
Chinese dried meat. Scoring, cutting into small portions, slicing into very
thin white section and by grinding are the usual procedure.
2. Marinating – is primarily for heightening the flavor of meat but has
tenderizing function as well. This is done by soaking meat in a solution made
Module 4th yr | Lesson 2 77
up of vinegar, wine or other acidic ingredients such as calamansi, salt and
seasoning.
3. Use proteolytic enzymes. Certain plant, bacterial and fungal enzymes are
usually used to tenderize meat.
SELF CHECK
REFERENCES
Suggested Recipe:
LONGANISA
(Native)
TOOLS AND INGREDIENTS
EQUIPMENT
QUANTITY DESCRIPTION
Measuring spoon 2 lbs. Lean pork meat (coarsely ground or
Measuring cup chopped)
Mixing bowl 1 lb. pork fat (diced, coarsely ground or chopped)
Wooden spoon cloves garlic (crushed and chopped finely)
Refrigerator 5 cloves 1/3 ground bay leaf, chopped
tsp. salitre (available in drugstores)
Plastic wrapper
String ¼tsp. 3tsp. brown sugar soy
¼ cup sauce vinegar
1/3 cup 1½ salt
tsp. black pepper (powdered) red
1tsp. pepper (optional)
1tsp.
PROCEDURE:
PROCEDURE:
PROCEDURE:
HAMBURGER
PROCEDURE:
1. Select good quality raw materials.
2. Grind meat.
3. Measure/ weigh all the ingredients.
4. Add salt and phosphate in ½ cup water to the meat.
5. Mix until tacky.
6. Add the rest of the ingredients, mix until well blended.
7. Form into patties (50g wt or ¼ cup per patty) or pack into desire weight.
8. Freeze in package
TOCINO
SELF CHECKED
1. Native Longanisa
2. Corned Beef
3. Skinless Longanisa
4. Hamburger
5. Tocino
• Tools/Utensils
Butcher’s knife
Paring knife
Chopping board
Measuring cups and spoons
REFERENCES
LESSON 4
The lesson deals on how to store meat cuts and meat products to avoid food
spoilage, and contamination in foods.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
Safe Storage - meat is among the most perishable foods. This perish ability makes
it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is
therefore necessary to keep it in chilled storage.
Storing - take time to store the food items. Store new purchases behind old ones
and always use the old stock first. It is easy to put new purchases at the front.
Module 4th yr | Lesson 2 84
However, older stocks are overlooked and thus cause spoilage. These may include
cereal and cereal products, sweeteners, oils, seasonings, and unopened cans and
jars.
Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage.
Never use the area under the sink for storing food because openings around water
and drain pipes are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This
helps remove any trace of odors that may remain.
If refrigerated foods are not properly wrapped, they will dry out and
lose nutrients and flavor. Food should be well covered with plastic, foil or
wax paper, or should be put in tightly covered containers. Garlic and
sausages are strong-flavored foods and should be wrapped tightly in plastic
or foil and stored in an air-tight container to prevent the transfer of aromas
to other foods.
2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower.
Bacteria are all around us, but they are so small that they cannot be
seen by the naked eye. There are hundreds of different kinds of bacteria.
Some harmless bacteria are useful and necessary such as those essential in
preparing cheese. Other bacteria are essential in agriculture and industry.
However, many types of bacteria are dangerous and cause diseases if
allowed to multiply and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning, staphylococcal
poisoning, and botulism.
Bacteria enter food in two ways. Some are naturally present in food
when you buy it. Others get in because of careless handling when food is
prepared and served. Bacteria cannot travel by themselves; they are carried
about by people, animals, and insects as well as objects. Salmonella
bacteria, for instance, can be found in food such as raw meat, poultry, eggs,
and dairy products. From these foods, the bacteria contaminate other foods
in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food
handlers with poor personal hygiene. The bacteria from food handlers can be
transmitted to the food through sneezing and coughing.
SELF- CHECK
REFERENCES:
Chavez, Lilia C., Basic Foods for FILIPINOS-4 TH EDITION, MEAT SAFETY, 2006,
pp. 323-350
The following table lists the common food-borne diseases, their causes,
symptoms, and prevention.
1. Select food properly. Buy meat, fish, pork, fruits and vegetables from
reliable dealers.
2. Wash fresh fruits and vegetables well before eating them. Use a mild
detergent and rinse well. Take raw seafood only when one is sure the
source is not contaminated.
3. Wash hands with soap and water before handling food, especially after
visiting the toilet, handling dust pans, coming from the streets or even
using a handkerchief.
4. Do not store foods within the temperature danger zone (between 40ºF
and 140ºF or 4ºC and 60ºC). At this temperature range, bacteria grow
and reproduce best.
The figure below shows the temperature danger zone where bacteria
multiply.
6. Products that have been thawed and refrozen must also be rejected.
These can be detected through the presence of the following conditions:
• fluid or frozen liquid inside the cartons.
• large ice crystals on the product
• product misshaped or distorted
7. In storing foods, always follow FIFO – “First in, First out.” This simply
means that goods should be stored and used in the order in which they
were received. Furthermore, foods should only be stored in areas
intended for food storage.
11. Make it a habit to use a tasting spoon for sampling food. Do not return
the spoon to the food after it has been to the mouth.
13. Freeze to retard microbial growth and enzyme action for a longer period.
Practically all kinds of food can be frozen. The most important thing to
consider is that the material to be frozen should be of good quality.
Vegetables must be blanched first to destroy the enzymes which are not
inactivated by freezing.
SELF- CHECK
Direction: Discuss the following. Write your answer on a sheet of paper.
REFERENCES
Chavez, Lilia C., Basic Foods for FILIPINOS-4 TH EDITION, MEAT SAFETY, 2006,
pp. 323-350
C. Salting – Salt improves the keeping quality of meat. It removes the water
from the tissue of the meat and the cells of spoilage organisms that may be
present in the meat.
H. Freeze Drying – The process involves the removal of moisture from the
meat tissues by transforming the moisture content into ice and gas. The
product to be dried is first frozen and the ice is sublimed from the frozen
mass, removing 98% of the water content. The remaining moisture is
further reduced to 0.5% or lower by subjecting the product to high
temperature as possible without destroying it.
Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface
of the meat and a thoroughly cooked interior where meat has even pinkish color. It
has also a juicy and tender texture, a pleasing aroma and a tender seasoned and
pleasing taste with a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length, each sausage in a whole
piece has no rupture of casing even when pricked. The interior has a pinkish color
when thoroughly cooked. A combination of juicy meat with spicy seasoning marks
their flavor.
Many processed items prepared for future use may be stored in the freezer. These
should be wrapped in plastic or foil to prevent the occurrence of freezer burn and
avoid having a pulpy texture that comes from loss of moisture. Each item should be
labeled with the name of the product, date of expiry, and quantity.
Suggested
Food Maximum Recommended Maximum Storage
Temperature (ºC)
SELF CHECKED
Direction: (Group activity) the teacher divides the class into groups and asks
them to perform the following tasks:
Learning materials
- modules - writing materials
- references - hand-outs
Tools/utensils
- basin - cutting boards
- colander - plates
- mixing bowl - butcher’s knife
- kitchen spoon and fork - containers
- jars
REFERENCES:
HOME TECHNOLOGY-FOOD MANAGEMENT AND SERVICE,MEAT AND STORAGE
OF FOOD, pp. 62-113
Chavez, Lilia C., Basic Foods for FILIPINOS-4 TH EDITION, MEAT SAFETY, 2006,
pp. 323-350
Module No.: 4 Module Title: Preparing and Cooking Poultry and Game
Nominal Duration: 50 hours
Module Introduction:
This module deals with the selection, preparation, cooking, presentation, and
storage of poultry and game in a commercial kitchen or catering operation.
Expected Outcome
PRE-TEST
Direction: Read each of the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.
2. What do you call a desexed male chicken usually under 8 months old?
a. broiler c. hen
b. capon d. rooster
3. Which of the following poultry has originated from China and is noted for its
tender and flavorful meat?
a. chicken c. itik
b. goose d. pecking duck
4. The young immature pigeon of either sex with extra tender meat is called___.
a. duck c. rooster
b. fryer d. squab
13. What cookery method is suitable for the less tender cuts?
a. boiling c. roasting
b. frying d. stewing
16. The following are the steps in preparing roast chicken. Which one is the first
step?
a. combine marinade ingredients and marinate the chicken in it for at
least an hour
b. drain chicken and place on rack for roasting
c. salt chicken inside and out
d. wash chicken and dry with paper towel
17. What factor affects the poultry meat’s tenderness and juiciness?
a. age c. cookery
b. sex d. chicken cuts
19. Rigor mortis in chicken meat occurs after slaughtering, how do you prevent
this?
20. Reheating of cooked poultry will result to dry dish. What is the remedy for
this?
LESSON 1
INTRODUCTION
The lesson deals with the different classifications of poultry and game and
the quality criteria in selecting poultry and game.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
plump – fleshy
Poultry refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeons, and quails. These are usually domesticated raised
Module 4th yr | Lesson 2 98
mainly for meat and/or eggs. Birds such as smites that are hunted for food are
games.
Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chickens and other poultry may be divided into classes which are essentially of the
same physical characteristics associated with age, sex, live weight and/or breed.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which
are on sale especially during the Christmas holiday.
Other Poultry
1. Peking Duck. This is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender
meat.
1. Live Poultry
a. has clear eyes
b. a young chicken has fine and soft feet. If it is old, the feet are thick
and scaly.
Module 4th yr | Lesson 2 99
c. the bone at the tip of the breast is soft in younger chicken and thick
in older chicken.
d. small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and
defeathered.
a. Their head, feet and viscera are still intact.
b. They should be clean, well fleshed.
c. They have a moderate fat coverings.
d. They are free from pinfeathers and show no cuts, scars or missing
skin.
3. Dressed Poultry. These are slaughtered birds that have been bled,
defeathered, and the visceral organs are removed.
a. skin must be smooth and yellow in color
b. breast must be plump
c. thighs are well-developed
d. no objectionable odor
e. heavy and the skin is not watery
5. Poultry Parts. Several pieces of a single poultry part are usually packed in
one carton, wrapped and chilled or frozen. The various poultry parts are
divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
SELF- CHECK
A. Direction: Read the following questions carefully and choose the letter of the
correct answer. Write your answer in your test notebook.
B. Direction: Visit a public market. List down and observe the market forms of
poultry. Using the chart, check the correct indicator of each form.
2. Whole poultry
a. head, feet and viscera are intact
b. moderate fat covering
c. free from pin feathers
d. no cuts of the skin
e. clean and well-fleshed
RESOURCES:
REFERENCES:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240 – 253
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp.
258 – 268
LESSON 2
INTRODUCTION
The lesson deals with the proper handling and storing of poultry and game
and the thawing of frozen poultry and game.
ASSESSMENT CRITERIA:
Poultry may be frozen whole, in halves, cut into pieces, or parts after
they are dressed. Parts can be packed separately, ready to cook, or for easy
meal preparation and thawing.
Poultry spoils very quickly unless it is properly handled and stored. After
being brought home from the market, it should be unwrapped as quickly as
possible and wiped off with a damp cloth. Then it should be lightly covered
with waxed paper, placed in shallow utensils and stored in a cold part of the
refrigerator near the freezing unit or ice. Cooked poultry should be cooled as
quickly as possible, covered to prevent drying and refrigerated. Removing the
bones saves space. Frozen poultry must be kept in the freezing unit until it
is thawed for cooking.
Refrigerator
Product Freezer ( 0oF)
(35-40oF)
Chicken and turkey (Whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose ( whole ) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
( whole) 1 – 2 days 6 months
Module 4th yr | Lesson 2 102
Cooked poultry dishes 2 – 4 days 4 – 6 months
Canned poultry, opened 1 day NR
SELF- CHECK
RESOURCES:
Equipment
• Refrigerator
• Freezer
REFERENCE:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp.
240 – 253
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp.
258 – 268
LESSON 3
Module 4th yr | Lesson 2 103
PREPARING, COOKING, AND PRESENTING POULTRY AND GAME
INTRODUCTION
The lesson deals with the common culinary terms related to poultry and game,
appropriate cooking methods, (past and current trends in poultry and game dishes)
preparing, cooking, and presenting poultry and game.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
white meat
- includes the white, fleshy part of the chicken such as the breast.
dark meat - the dark meat parts include the legs, drumstick, wings and neck.
entrails- the animals internal organs such as liver, heart and gizzard.
Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which
have bruises, blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually
available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which have
been separately packed in a single container and frozen or chilled.
1. The fat distribution and maturity of the fowl affect the quality of the product.
Mature birds are best cooked using moist heat. Dry heat is suitable for
young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This
temperature range produces a more flavorful and tender product. This also
minimizes nutrient loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and
chickens should be done immediately before roasting. It is best not to fill the
cavity completely as this will prevent the poultry from being thoroughly
cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be
eaten immediately or refrigerated if not consumed. Leftover stuffing should
be stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking
with fat for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to
produce a juicier and more tender product.
7. To improve the palatability of lean poultry meat, basting can be done.
POULTRY COOKERY
Poultry, like meat may be cooked by either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the part in
the carcass as in the case of meats. Fat content should also be taken into
consideration.
SELF- CHECK
REFERENCES:
SINAMPALUKANG MANOK
PROCEDURE:
TINOLANG MANOK
PROCEDURE:
1. In a medium sized saucepan, heat oil over medium heat. Sauté ginger, garlic
and onion for 1 minute.
2. Add chicken and sauté until chicken color slightly. Season with patis and
salt.
3. Add water. Bring to a boil, lower heat and simmer for 30 minutes or until
chicken is tender.
4. Add papaya. Cook for 5 minutes or until papaya is tender.
5. Add sili leaves (or spinach); cover and remove from heat. Let stand for 5
minutes. Serve hot. Good for 5 to 6 persons.
Sauce
1 tbsp. cornstarch dissolved in 2 tbsps.
water leftover marinade
PROCEDURE:
1. Wash chicken thoroughly and dry with paper towel. Salt chicken inside and
out.
2. Combine marinade ingredients and marinate the chicken in it for at least an
hour. Preheat oven to 325oF.
3. Drain chicken and place on rack of roasting pan. Pour at least 1 cup of hot
water in the bottom of the roasting pan and roast chicken for an hour or
until done.
4. Transfer drippings to a saucepan. Add leftover marinade and bring to a boil.
5. Thicken with cornstarch dissolved in water. Reduce heat and continue
stirring until thick. Correct with seasoning.
6. Serve sauce with cut up chicken and garnish with parsley. Serve hot. Good
for 10 persons.
STEAMED CHICKEN
PROCEDURE:
1. Prepare chicken for roasting. Wipe dry and season inside and outside with
salt, vetsin and pepper.
Module 4th yr | Lesson 2 108
2. Dust chicken with flour and fry in hot lard. Lay the chicken, back
downwards on a bed of celery and leeks in a steamer and steam until done.
Then add the giblets, liver and hearts to the chicken. Serve with gravy.
To make gravy
1. Heat butter in a saucepan and stir in flour. When brown, pour liquid from the
steamer, stirring constantly, adding a little water if it is too thick.
2. Add chopped giblets, liver and heart and cream of mushrooms.
3. Season with salt and pepper. Good for 8 persons.
SELF- CHECK
Direction: Prepare the dressed chicken and cook the following recipe.
(Sinampalukang Manok, Steamed Chicken, and Roasted Chicken
Good Fair
Qualities Poor (1)
(5) (3)
A. Roast chicken
a. tender texture
b. juicy breast
c. beautifully - browned skin
d. rich, well – made gravy
e. delicious taste
B. Sinampalukang Manok
a. tender texture
b. attractive and appealing to appetite
c. pleasing and has a good color
combination
d. ingredients are cooked just right
e. delicious taste
RESOURCES:
Equipment
• Freezer
• Refrigerator
• Tables
• Table appointment
• Gas range
• Oven
• Meat slicer
• Meat grinder
Tools and utensils
• Knives
• Chopping/ cutting board
• Mixing bowls
Module 4th yr | Lesson 2 109
• Braising pan
• Frying pan
• Stock pots
Supplies and Materials
• Dressed poultry and game
• Spices
• Fruits and vegetables for garnishing
• Lard, oil, flour
REFERENCES:
Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS, Copyright
1999, pp. 258 – 268
Module Introduction:
Expected Outcome
PRE-TEST
Direction: Read each of the following questions carefully and choose the letter
of the correct answer. Write your answer in your test notebook.
1. Based on the study, what is the cause of Iodine deficiency in the people
in the Mountain Province?
a. abundant supply of seafood are found in the local market
b. diet are deficient with iodine
c. they are mostly vegetarian
d. none of the above
8. What do you call the fish meat separated from the whole fish?
a. dressed fish c. live fish
b. flaked d. steaks
9. What is the market form of fish where essential parts are removed or
eviscerated?
a. deboned c. fillet
b. dressed fish d. flaked
13. What method of cookery is appropriate for cooking large fishes such
as lapu-lapu?
a. broiling c. stewing
b. frying d. toasting
16. Which of the following is used in removing any remaining fish odors?
a. lemon rind c. soap
b. salt d. vinegar
18. Which of the following shellfish have hard shells over the back of the
body and along the claws but hard softer shells covering on the lower
part of the body and legs?
a. bangus c. crabs
b. clams d. oysters
19. Which of the following types of a mollusk has only one shell?
a. bivales c. crustaceans
b. cephalopods d. univalves
LESSON 1
INTRODUCTION
This lesson deals with the different types of selection and buying techniques in
handling, storing, and thawing of seafood.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
thorax - the part of the body between the neck and the abdomen
Information Sheet 1.1
TYPES OF SEAFOOD
The term seafood includes any of the cold-blooded animals living in water
which are used as food by human beings. Seafood may come from either fresh or
salt water and may be classified as fish and shellfish.
2. Shellfish. Fish with shell. These are classified into crustaceans, mollusks
and cephalopods.
a. Crustaceans are shellfishes with hard shells over the back of the body
and along the claws but have softer shells covering the lower part of the
body and legs. Ex. Crabs, lobster and shrimps.
b. Mollusks. There are two types of mollusks: the univalves with only one
shell and bivalves with two shells. Example of univalve is: kuhol while
bivalves are clams (kabibi, tulya), oysters (talaba) and mussels (tahong).
6. Fresh shrimps should have their head intact, their meat firm, and with no
objectionable odor. They are somewhat translucent and without black or
orange color.
1. Live Fish. There are fishes which can be marketed alive because they live
long after catch. Good examples of these are dalag, hito and tilapia.
2. Whole or round fish. Most fresh fish is distributed in local market fish stalls
as whole or round fish. Shortly after catch, fish is chilled in ice to prevent
spoilage.
3. Drawn fish. This is a whole fish with the entrails removed. Preparation for
cooking involves scaling and cutting as needed. Most fish in modern
supermarkets are available in this form.
4. Dressed fish. Dressed fish has been scaled and eviscerated. Often the head,
tail and fins are also removed.
5. Fillets. These are two meaty sides of the fish cut from the backbone. The
skin may not be removed. A fillet cut from side of the fish is called a single
fillet. A butterfly fillet consists of two single fillets held together by uncut
flesh and skin in the belly portion of the fish.
6. Deboned. This is the form most convenient in the case of bangus. The
deboned bangus is sold frozen often times marinated and ready-to- cook.
7. Steaks. These are cross section slices of dressed large fishes. A portion of
the backbone is usually the only in a fish steak. Steaks which are half to two
thirds of an inch thick are usually best. Steaks cut away from visceral cavity
are solid slices and are preferred by discriminating of consumers.
8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like
sticks. They are usually breaded and frozen.
9. Flaked. Fish meat separated from the whole fish is called flaked fish.
Labahita is commonly made into flaked fish.
3. Shucked. These are bivalves or mollusks which have been removed from
the shell. Oysters, clams and scallops may be sold in this form; Fresh
shucked oysters have a translucent appearance. They become opaque with
standing.
4. Headless. Most shrimps, prawns and lobsters for exports are marketed in
headless form, the head and thorax are removed. The head is removed
mainly because it is the main source of bacterial spoilage during transport
and also because it does not appeal to most foreign palates.
5. Cooked Shellfish. Shrimps, crabs and lobsters may be cooked in the shell
prior to marketing.
6. Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed
cooked, usually in cans.
SELF- CHECK
REFERENCES:
Dora S. Lewis et. Al, FAMILY MEALS AND HOSPITALITY pp. 254 – 266
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22
Fish and fishery products are transported in fishing boats or commercial ships.
Higher value fishery products like shrimps and prawns and special fish varieties
especially those intended for restaurants and other institutional food service
establishments may be transported by air. Land transportation for large quantities
can be in open truck but the most common means of transporting up to 1000 kg is
by owner type jeepneys. Insulated fish boxes or tubs are arranged on platforms as
the rear end of vehicle.
The method of handling and transport of fish as practiced may not always be for
keeping the fish at optimum quality. But while both fisherman and trader are
aware of this, cost considerations always prevail. Bigger fish operators, however,
make sure that proper holding temperature of not more than 4C can be achieved
with adequate icing and true insulated fish boxes.
Fish and fishery products are still sold in many wet markets and talipapa where
icing is minimal or entirely without ice at all, in many cases. Fish and shellfish are
displayed at ambient temperatures for extended periods allowing deterioration.
Again this practice is gradually changing for the better.
Refrigerator
Product Freezer ( 0o )
(3540F)
Fresh water fish, cleaned 3 – 5 days 6 – 9 months
Fillets 2 – 3 days 4 – 6 months
Steaks 3 – 5 days 2 months
Cooked fish 3 – 4 days 1 month
Smoked fish 1 – 2 weeks 4 – 5 weeks NR
Canned fish 1 day 3 – 4 months
Clams, oyster (shucked) 7 – 9 days 7 2 months
Crabs days 6 – 12 months
Shrimps 3 – 5 days
SELF- CHECK
Visit a fish market. Identify as many fishes and shellfishes as you can you.
Report to the class the number you have identified and submit a list. List down the
kind of seafood that are available in your locality and compare this list with the
seafood found in the market.
RESOURCES:
Equipment
• Refrigerator
• Freezer
Tools
• Plastic wrapper
• Knives
Supplies and Materials
• Fresh fish
• Shellfish
REFERENCES:
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22
LESSON 2
INTRODUCTION
The lesson deals with the preparation and cooking of fish and shellfish in
accordance with enterprise standards.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
slip - to cause to move smoothly and easily, cause to slide
blunt - having a thick edge, not sharp
wok - cooking pan, as of iron, aluminum with handle and a rounded bottom
porridge - a broth or stew of vegetables
Fish and shellfish are cleaned properly before cooking. Fish is generally
cooked for consumptions but some fish delicacies are raw. Raw fish has a
The homemaker usually buys fish cleaned and dressed from the market.
Cleaning fish
1. First, wear a pair of canvas gloves, if available. If not, dip your hands in salt
before you handle the fish so that it will not slip and slide. Place the fish on
the table and hold it firmly by the head with one hand. With the other hand,
scrape the scales with a blunt knife working from tail to head. This can be
done easily if the fish is soaked in cold water.
2. Cut off the head and tail and remove the blood line. Then wash it in running
water.
3. Rub both hands and utensils with moistened salt to remove odors before you
apply any soap. Finally rinse it in salt and warm water before putting them
in the regular dish water. Save lemon rinds to use on your hands in order to
remove any remaining fish odors.
Shellfish, like mussels, is soaked in water with salt to remove the sand inside the
organism. This is done in a short time only.
Fish requires less cooking time because it has no connective tissues. The fish
is cooked when it flakes easily and the eyeballs come out. When done, fish should
be chalk-white in color.
Shellfish like shrimps, crabs, lobsters and clams require only short cooking time.
Cooking should be done in the shortest time to avoid loss of moisture, flavor and
nutritive value. Shellfish cooked in many different ways, depending upon the kind
to be cooked.
1. Shrimp. Shrimp is usually boiled either with the shell or already shucked.
Bring to a boil at enough water to cover the shrimp. Season as desired. Cook
shrimp. It may be iced and served as a cocktail.
2. Lobster and Crab. They are boiled the same way as shrimp. Enough water
must be used to completely cover the shellfish. When the water boils, drop
the live lobster or crab with its head first. Simmer for 12-15 minutes. Do not
overcook.
Lobster is served in many ways, it is served just as it comes from the
boiling water, with a little melted butter and lemon on the side.
Crab may be served whole, or the meat may be removed and mixed
with sauce for crab bisque. Crab cakes fried in deep fat are also popular.
Methods of Cooking
Dry Heat Method. This includes broiling, baking, frying, and toasting. In dry heat
cookery of fish, it is important to avoid overcooking, otherwise the fish would
be dry and less acceptable.
Moist Heat Method. Moist heat cookery of fish involves water. Some examples of this
type of cookery are paksiw, sinigang and pesa. It is very important that the
fish is not overcooked otherwise it loses its shape and also its eye appeal.
Some local fish recipes involve both frying and moist cookery. Examples are
sarciado, escabeche, dalag in pinakbet, bangus in tausi, relleno and quekiam. As a
rule, fat fish tastes better when cooked by dry heat method.
SELF-CHECK
Direction: Read the following questions correctly and choose the letter of
the correct answer. Write your answer in your test notebook.
Module 4th yr | Lesson 2 121
1. Which of the following is used before handling the fish?
a. pair of glove c. oil
b. soap d. water
4. The fish is cooked in small amount of water, vinegar, salt, sliced ginger,
pepper and other spices. This moist heat method is ______.
a. paksiw c. sinigang na isda
b. pesa d. steaming
REFERENCES
DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp.
257 – 266
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright
1999, pp. 211 – 229
BAKED FISH
1 pc.
Procedure:
1. Rub fish inside and out with lemon slices. Sprinkle with salt. Let stand for
about 30 minutes.
2. Combine tomato, onions, green onion, pepper, and salt.
3. Stuff inside stomach cavity of fish.
4. Preheat oven at 400F. Brush fish with melted butter, place in a baking pan
lined with greased aluminum foil and bake for 30 minutes or until fish flakes
easily when pricked with fork.
5. Baste with butter while baking. Serve hot.
Good for 6 to 8 persons.
5 tbsp.
Procedure:
Thoroughly wash the squid and remove the membrane. Discard the head, ink bag
and transparent white spine. Cut out the eyes and discard. Rinse and drain. Rub
the squid with lime juice and salt. Set aside to stand for 20 minutes. Heat a wok
with oil and sauté the spices until fragrant. Add the chilies and squid. Continue to
stir until the spices are absorbed. Add the stock and cook until the gravy has
thickened. Add basil leaves, reduce heat and continue cooking. When ready to
serve, garnish with fried shallots.
TAHONG AFRITADA
PROCEDURE:
SELF- CHECK
Direction: Prepare the ingredients, tools and equipment. Perform the following:
1. Baked Fish
2. Fish Escabeche Macao
3. Stuffed Squid
Module 4th yr | Lesson 2 125
4. Tahong Afritada
RESOURCES:
Equipment
• Freezer
• Refrigerator
• Gas Range
• Oven
Tools and utensils
Basin
• Casserole
• Frying pan
• Bowls
• Ladle
• Knife
• Chopping board
Supplies and Materials
• Fresh fish
• Fresh shellfish
• Spices
• Fresh vegetables
REFERENCES:
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright
1999, pp. 211 – 229
LESSON 3
INTRODUCTION
The lesson deals with the proper presentation and serving fish using garnishing
techniques according to recipe and enterprise standard.
ASSESSMENT CRITERIA:
1. Fish and seafood are prepared, presented and served considering the
following criteria:
• Palatability
• Visual appearance
• Harmony of ingredients
• Comparative sizes between dishes and garnish
• Quality and taste
2. Suitable sauces and dips are prepared according to recipes and
enterprise standards.
3. Presentation and garnishing techniques are selected and used
according to recipes and enterprise standards.
DEFINITION OF TERMS
Good garnishes are: beets, carrots (sticks, curls, or shredded), celery, sliced
cucumbers, green pepper rings, hard-cooked eggs, parsley, lemon, lettuce, paprika,
pickles and watercress.
Garnishes and sauces add to the appearance, color, and flavor of fish and
shellfish. Seafood seems to use a special accent.
Sauces that are especially well suited are: butter, Hollandaise, tomato, chili, lemon
and butter, mayonnaise, egg and olive.
Criteria for Judging the Presentation and Serving Cooked Fish and Shellfish
Green salads are a “must” for fish. Tossed salads, coleslaw, cucumber
salads, tomato combinations, assorted raw vegetables, grated carrots, onion and
orange salad are especially good if served with a tart dressing.
Lobsters are presented and served in many ways. They are served just as
they come from the boiling water, with a little melted butter and lemon on the side.
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole gas or 1½ pounds fillets pinch salt
electric stove knife 4 tbsp. butter parsley or
chopping board water cuss
measuring cup lemon sauce
measuring spoon pepper
wooden spoon
PROCEDURE:
SELF- CHECK
RESOURCES:
Equipment
• Gas range
• Table appointments
Tools and Utensils
• Knife
• Serving plates/trays
Module 4th yr | Lesson 2 128
• Casseroles
Supplies and Materials
• Ingredients for the recipe
REFERENCES:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp.
257 – 266
www.shutterstock.com
Module Introduction:
The module covers the knowledge, skills, and attitudes required in preparing
various vegetables, fruits, egg, and starch dishes in a commercial kitchen or
catering operation.
Expected Outcome
PRE-TEST
Direction: Read each of the following items carefully and choose the letter of
the correct answer. Write your answer in your test booklet.
3. Why do camote tops turn brownish green when added to fish or pork sinigang?
a. it is an indication that the vegetable is overcooked.
b. it is a normal reaction of the chlorophyll with the acetic acid in vinegar.
c. the compounds in vegetables react with the medium where it is cooked.
d. the brownish green color indicates that the chlorophyll content is enhanced.
4. Cabbage develops strong flavors when cooked because of the sulfur compounds
that give it a unique characteristics. To avoid this, you should a. add
fats to the recipe
b. not overcook the vegetable
c. lengthen the cooking time of the food.
d. use plenty of water in cooking the vegetable.
5. What must be done to inactivate the enzyme and avoid browning of fruits like
santol after paring?
a. soak in water with alum.
b. blanch for a few minutes.
c. boil until the tissue softens.
d. cool in the refrigerator for several minutes before paring.
Module 4th yr | Lesson 2 131
6. Which of the following plants is rich in protein?
a. sweet potato c. radish
b. legumes d. lettuce
7. Which part of the egg is considered the rich source of cholesterol?
a. air cell b. shell c. white d. yolk
8. How can you facilitate ease in removing the shell of hard boiled eggs?
a. dip in cold water.
b. immerse in vinegar.
c. coat the shell with some cake flour.
d. put inside the refrigerator for 3 minutes.
10. In food storage, FIFO rule or the first in, first out rule means to
a. use the oldest products first.
b. consume first the most expensive products.
c. use the most recently purchased supplies first.
d. consume the products stored at the innermost part of the cabinet.
LESSON 1
INTRODUCTION
The lesson deals with the classification of plant parts in market forms. It includes
the different terms related to the preparation of fruits and vegetables.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
1. vegetables – the edible parts of plant including the leaves, tubers, bulbs,
stems and stalks, shoots, roots and flowers.
2. preserve - to keep safe, free from spoilage
Module 4th yr | Lesson 2 132
3. frozen - process to prolong shelf life, covered with ice to prevent spoilage
and the growth of micro organism temperature of 0oF (8oC) or below.
4. appetizers - a portion of food or drinks served before the main course
5. braise - to cook slowly in covered utensils in a small amount of liquid
6. broil - to cook directly over a live coal
Among the most versatile of nature’s many food substances are the fruits
and vegetable. They can be eaten cooked or raw; in their native state or in a
completely changed appearance; by themselves or in combination with other food
items. Almost any way, shape, or fashion of preparation or serving is
possible and appropriate for these food items.
Fruits and vegetables give color, flavor and texture to our meals. In addition,
fruits and vegetables are important sources of vitamins and minerals needed for
growth and normal physiologic functioning of the body. The diverse and interesting
flavors of fruits and vegetables make our meals more appetizing.
CLASSIFICATION OF VEGETABLES
1. Roots are underground parts of the plant. Example: cassava, sweet potato,
taro, radish, yam beans, togue and ube.
2. Tubers are short thickened, fleshy parts of an underground stem like potato.
3. Bulbs are underground buds that send down roots and are made up of very
short stems covered with layers. Example : garlic, onion, leeks, chives and
shallots
4. Seeds are parts from which a new plant will grow. Example mungbean,
garbanzos, cow pea, kidney bean, soy bean, white bean.
5. Stem and shoots are stalks supporting leaves, flowers, and fruits
6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery,
spinach, cabbage, mustard, petchay, pepper leaves.
7. Fruits include ampalya upo, sayote, cucumber, eggplant, bread fruit , okra,
patola, squash, tomato and sweet pepper.
8. Flowers are exemplified by cauliflower, squash flower and caturay.
1. Minerals
2. Vitamins
3. Other carbohydrates
1. Toughness
2. Stringiness
3. Slicing quality
4. Crispness
a. Sugar
b. Acids
c. Sulfur compound
d. Tannins
e. Some volatile constituents
1. The best vegetables to serve are those that have fresh garden
look and taste
2. Cook vegetables whole or in big pieces, Use a little amount of
water unless it is soup or sauce, and cover the pot while cooking.
3. Cook legumes like monggo, garbanzos, and sweet peas, initially
in high heat. When the water is already boiling, lower the heat to simmering
point.
4. You may combine legumes with meat and other vegetables or
they may be cooked in a syrup and served as dessert.
5. Vegetables that are eaten raw, like lettuce and tomatoes,
should be well washed even though they do not look dirty.
Minimize the starchy taste that is commonly present in root crops, such as
ube, sweet potatoes, togue, potatoes and many others like cereals.
• Cook these until the starch and carbohydrates present are cooked.
• When cooked, the shape and size vary; rice for instance, when cooked
becomes swollen, soft and opaque. Don’t overcook cereals so it will not
become mushy, watery or soggy.
High quality fresh fruits and vegetables are firm and heavy for their size but
must be matured to a stage where ripening is assured. The color of high quality of
fruits and vegetables is bright and the skin is unmarked and without blemishes.
FRUITS
These are the fleshy, juicy seed containing part of the plant usually taken as
dessert at the end of the meal or as an ingredient.
1. Fresh
2. Canned
3. Frozen
4. Dried
1. Baking
2. Broiling
3. Sautéing
4. Stewing
Uses of fruits
SELF- CHECK
REFERENCES:
Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU,
FOOD AND NUTRITION II, pp. 45
Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright
2005, pp. 1-70
CHOPSUEY
PROCEDURE:
Sauté garlic until brown adds onions. When half-cooked stir in pork, giblets,
liver, chicken and shrimps, sauté for 2 minutes and pour in fish sauce. Boil then
season with salt and MSG; add all of the vegetables. Cook until half done. Thicken
with dissolved cornstarch. Do not over cook vegetables. Serve hot.
GUYABANO JUICE
PROCEDURE:
PAPAYA ALE
PROCEDURE:
1. Strain the mashed papaya. Add the sugar, calamansi and water.
2. Mix well and chill.
3. Serve cold.
PROCEDURE:
1. Bring water to the boil in a saucepan and, when boiling, add the vegetables.
Cook for about 5-8 minutes.
2. Transfer to ice cold water. Drain and leave to dry.
3. Melt the butter in a saucepan and add the vegetables. Heat slowly, tossing or
stirring occasionally, until heated through. Add salt and pepper to taste and stir
in the parsley. Serve immediately.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform the
recipe following the standard procedure. Evaluate the finished product
using the checklist below.
Numerical Value:
9- Very good
6- Fair
3- Poor
RESOURCES:
RESOURCES:
Equipment
• Gas range
• Table appointments
Tools and Utensils
• Knife
• Serving plates/trays
• Casseroles
Supplies and Materials
• Ingredients for the recipe
REFERENCES:
Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU,
FOOD AND NUTRITION II, pp. 45
Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright
2005, pp. 1-70
LESSON 2
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
• Starch – nutrient carbohydrates found notably in corn, potatoes, wheat and
rice, and is commonly prepared as a whole tasteless powder.
• Viscosity –measures the resistance of a fluid which is being deformed by
tensile stress.
• Gel – jelly-like mixture formed when the particles of a colloidal become
relatively large.
• Gelatinization – a point when jelly is form.
• Amorphous – lacking definite organization or form.
Starchy foods
• rice
• corn
• cassava
• wheat
• potato
1. corn
2. potato
3. tapioca (cassava)
Classification of Starch
1. Native Starch refers to the starches as originally derived from its plant
source.
2. Modified Starches are those with structures altered by treatment with
physical or chemical agents.
1. honey
2. molasses
3. panutsa or granulated sugar
2. Kind and Amount of Starch will influence paste viscosity and gel strength.
With “native starches” the greater the amount of amylopectin the more
viscous the starch paste, whereas, the greater the amount of amylose the
firmer the gel (greater gel strength).
Flavor carriers – its ability to trap oils and fats, which absorb flavoring substances
more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages,
etc.) as a filler, binder, moisture, retainer, and fat substitute.
REFERENCES:
FETTUCCINE ALFREDO
sauce pan
PROCEDURE:
SELF- CHECK
Direction Assemble and prepare your materials/ cooking outfit and ingredients
needed to prepare Fettuccine Alfredo.
Evaluate your work properly by marking the appropriate column that will best
describe your output.
RESOURCES:
Equipment
• Gas range
• Table appointments
Tools and Utensils
• Knife
• Serving plates/trays
• Casseroles
Supplies and Materials
• Ingredients for the recipe
REFERENCES:
www.google
LESSON 3
INTRODUCTION
ASSESSMENT CRITERIA
8. Egg dishes are correctly prepared and cooked to ensure optimum and
desired quality, consistency, and appearance.
DEFINITION OF TERMS
EGGS
I. Grading
a. Marketing
• sorting
• characteristics – quality and weight
b. Grading according to
• egg shell color
• characteristics – quality and weight
• quality – grouping and sorting
CLASSIFICATION OF EG G COOKERY
1. Egg cooked in the shell – a good cooked egg is tender. The yolk is well centered,
completely coagulated and has no yolk darkening. It is easy to peel.
3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken
out of the shell and pan fried in a small amount of cooking oil without breaking
the yolk.
4. Scrambled eggs are prepared by whipping the whole egg out of the shell and
then pan frying just like fried egg.
Leche flan
FUNCTIONS OF EGGS
• Masapan
a. food color
b. leavening agent
Preparation:
• slightly beaten egg white
• shift foam
• stiff egg
STORAGE OF EGGS
2. Salt curing whereby eggs are preserved in saturated salt solution for 2
weeks, the salt gradually penetrates the egg through its porous shell.
3. Pickling whereby hard cooked eggs are placed in glass jars and garnished
with green and red pepper, pickling solution consists of vinegar, refined
sugar, salt and juices.
4. Oil coating involves clogging the egg shell pores by submerging the eggs in
mineral oil to prevent moisture loss during storage.
2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut
has more vitamin A and calcium. Open your “balut” at the rounded end and
get its full sumptuous taste by putting it whole in the mouth.
3. Eggs are easy to digest and so may be eaten even by infants, some babies,
though, may have an allergy, so don’t give them eggs too early.
4. Dip hard boiled eggs immediately in cold water to peel the shell easily. This
also prevents a dark ring from forming around the yolk.
5. People with hypertension should limit or avoid the yolk where the fat is.
SELF- CHECK
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD
FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295
L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND ME,
FOOD AND NUTRITION II, pp. 45
PROCEDURE:
1. Scald the milk in a double boiler for 15 minutes. Beat egg yolks.
2. Add the sugar, milk and flavoring. Pour into mold lined with caramelized
baine-marie sugar.
3. Place this in a bigger pan half-filled with water.
4. Steam or bake for about 1 hour or until mixture becomes firm.
5. Cool before removing from the molder.Serve.
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole gas or 6pcs cooked eggs, shelled, halves canned
electric stove knife ½ cup tuna fish, drained and flaked finely
chopping board ½ cup chopped celery chopped green
measuring cup 1tbsp. pepper mayonnaise
measuring spoon 2tbsp. Baguio lettuce
wooden spoon
skillet
PROCEDURE:
1. Mash the boiled egg yolk then mix it with tuna fish, flavored with
chopped green pepper and chopped celery and add mayonnaise.
2. Stuff halved egg whites the mixture.
3. Line a serving dish with baguio lettuce.
Module 4th yr | Lesson 2 153
4. Arrange stuff eggs attractively.
CRAB-STUFFED EGG
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole gas or 4pcs. hard boiled eggs
electric stove knife 1tbsp. mayonnaise
chopping board 1/2tsp. salt
measuring cup 1tbsp. 1cup lemon or calamansi juice
measuring spoon 2 slices freshly cooked crab meat bread,
wooden spoon 1/4cup quartered and toasted grated
skillet oven cheese
PROCEDURE:
1. Remove eggs from the shell and cut in halves lengthwise, then carefully
remove yolks and press through a sieve.
2. Add mayonnaise, salt and lemon juice to sieve yolks and blend thoroughly.
Add crab meat.
3. Lightly lift crab mixture back into egg whites and place on slices of toast.
Arrange in a single layer in a Pyrex baking dish.
4. Pour tomato sauce over the arranged food sprinkle with cheese.
5. Bake in a moderately heated oven (375F) for 15 to 20 minutes.
SELF- CHECK
Direction: Assemble and prepare your materials/ cooking outfit and ingredients
needed to prepare:
a. Poached egg
b. Fried egg
Appearance ----------- 30
Taste ----------- 25
Preparation ----------- 20
RESOURCES:
Equipment
• Gas range
• Table appointments
Tools and Utensils
• Knife
• Serving plates/trays
• Casseroles
Supplies and Materials
• Ingredients for the recipe
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD
FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295
L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND
ME, FOOD AND NUTRITION II, pp. 45
LESSON 4
INTRODUCTION
The lesson deals with the proper storage of vegetables, fruits, eggs, and starch
foodstuffs to prolong their shelf life.
ASSESSMENT CRITERIA
1. Fresh and processed eggs, vegetables, and fruits are stored at proper
temperature.
DEFINITION OF TERMS
sealed.
Proper food handling includes protecting food from possible contamination during
the processing and storage prior to serving.
1. Keep hands clean and touch food with hands as little as possible.
• Make sure that food workers wash hands in warm soapy water before
handling food.
2. Separate the preparation of meats (potentially hazardous foods) from other foods.
• To prevent cross contamination do not prepare fruits and vegetables on
surface used for the preparation of uncooked meats, poultry or fish.
• To prevent bacterial growth, frequently clean preparation surface and
utensils with a sanitizing solution.
3. Do not let anyone with skin infection, open sore or illness handle food.
• If food workers are sick, send them home or assign them to non-food related
duties.
Great tasting fruits and vegetables begin with proper storage at home. Use the
FIFO rule. (First In, First Out). Use whatever is oldest first and continually
rotate your stock to ensure freshness and reduce waste.
1. FRESH FOODS – are best used within the day of purchase or within several
days, like potato, carrots, which can be kept longer if stored properly.
3. CANNED FOODS – have a shelf life of about two years. If they are stored at a
constant temperature of about 75oF, and as long as the can is not leaking or
bulging. Check canned foods periodically rotate stock using the FIFO rule and
discard any leaking, bulging dented cans (dent - depression on a surface made
by pressure or below)
STORAGE OF EGGS
Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and
white together. Egg whites and yolks can also be frozen until needed. Defrost in the
refrigerator. Discard any with cracked shells.
1. Bring fresh fruits, vegetables, and eggs. Prepare your materials needed in
wrapping and sealing foods ready to be stored.
2. Demonstrate the wrapping and sealing process and to be presented to
your teacher for evaluation.
RESOURCES:
• Learning materials
• Supplies/ Materials/ Equipment
• Personal protective equipment
REFERENCES:
S.Y. The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman, BASIC FOOD FOR FILIPINOS
3rd Edition, Copyright 1999, pp. 292 – 293 and 479 – 484
Module Introduction:
The module deals with the knowledge, skills and attitudes required in the
preparation of a variety of hot, cold, and frozen desserts in a commercial kitchen or
catering operation.
Expected Outcome
PRE-TEST
Directions: Read the questions carefully and choose the letter of the correct
answer. Write it in your test notebook.
1. Which does NOT belong to the group?
a. rich sauce c. hot fudge
b. light sauce d. sweet
LESSON 1
INTRODUCTION
The lesson deals with the different types of desserts, their characteristics,
ingredients and the equipment used in preparing and producing desserts.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
dessert - the last course of a meal; usually sweet such as pies, cakes,
chocolates, puddings, and fruits.
I. Fruits
The simplest dessert and one of the best are fruits because they are
nutritious, appetizing, and easy to prepare and serve.
II. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in all
parts of the world from a variety of milks from cow, goat, sheep, llama, reindeer and
buffalo. Cheese differs depending on the kind of milk used. The kinds of fungi and
bacteria that develop them, the kinds of cheese-making procedures used, the
seasonings and the ripening processes also distinguish its variety. Each variety has
a definite character, a special appeal, and particular uses.
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
These are easily prepared, economical and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must be softened
in water before use, and second the fruit gelatin to which flavor, color, and sugar
have already been added.
IV. Custard
Baked and soft custards vary in so many ways that an endless number of
desserts can be prepared. Creamy, delicate, baked custards may be served in their
baking cups or may be unmolded and served with fruit garnishes or with dessert
sauces. The soft or “stirred” custard is incorrectly called the “boiled” custard. The
ingredients are the same as those used for baked custard but the cooking process
is different.
V. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
Characteristics of Pudding
a. attractive appearance
b. excellent consistency
c. well – blended flavor
d. firmness of shape
e. an accompanying sauce to add interest
2. Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg whites
increase smoothness and volume. Ice contains only fruit juice water, sugar
and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses – made like chilled mousses and
Bavarians, whipped cream, beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary freezer.
REFERENCES
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 96 – 105.
Belmonte, Leonarda R. et. al, PHILIPPINE FIESTA RECIPES pp. 114 – 122.
FRUIT COCKTAIL
PROCEDURE:
PROCEDURE:
Boil sugar and gulaman in two cups water. Remove from fire, strain
through a sieve. Add milk and put half of the mixture in a wet mold. Put in
a cool place to jell. When partly jelled, arrange fruits in mold and pour the
remaining gulaman. Chill until firm. Serve cold.
SOFT CUSTARD
s
poon for testing
PROCEDURE:
Note: If you accidentally overcook the custard and it curdles, set the pan in cold
water and beat smoothly with an egg beater.
MAJA BLANCA
PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream.
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and
cook until golden brown. Sprinkle over pudding.
PROCEDURE:
1. Set the oven at 400oF.
2. Heat the peaches, sugar and water. Blend the cornstarch and 2
tablespoons water and add to the peaches then, cook about 5 minutes.
3. Place the peaches in the bottom of the baking dish and dot the mixture
with butter and cinnamon.
4. Prepare the biscuit dough – sift the dry ingredients, cut in the fat until
the mixture resembles cornmeal, add the milk all at once, and mix.
5. Drop the biscuit mixture on top of the peaches by spoonfuls.
6. Bake for 30 minutes.
7. Serve hot, cut into squares and top with some of the juice in the pan.
8. Serve with thick cream, if desired.
CHOCOLATE MOUSSE
PROCEDURE:
1. Melt chocolate over hot water.
2. Remove from heat and add butter. Stir until the butter is melted and
completely mixed in.
3. Add the egg yolks one at a time. Mixed in egg yolk completely before
adding the next.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe
following the standard procedure.
4. Frozen
a. attractive appearance
b. excellent consistency
c. well-blend flavor
d. accompanying sauce to add interest
TOTAL
• cooking range
• chiller/refrigerator
Tools/utensils
• measuring cups/spoons mixing bowls
• strainer/colander
• beater
• grater
• molder
• saucepan
• wooden spoon
• fork
• spatula
REFERENCES
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 – 105.
Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes, pp. 114
– 122.
LESSON 2:
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS:
parfait – frozen dessert made of a sweet egg yolk foam and whipped
cream. peach Melba – vanilla ice cream with peaches and raspberry
sauce.
sherbet – American term for a frozen dessert but containing a small
amount of dairy. mousse – French word means “lather” or “foam”
prepared food that incorporates air bubble to give a light and airy texture.
Something sweet like desserts are served after the meal to close the appetite.
Understanding sugar cooking likes syrup is important in the preparation and
presentation of hot and cold desserts. Testing the temperature with a candy
thermometer is the most accurate way to determine the desired doneness of syrup.
Temperature
Stage
°F °C
Thread 230 110
Soft ball 240 115
Firm ball 245 118
Hard ball 250-260 122-127
Small crack 265-270 130-132
Crack 275-280 135-138
Hard crack 290-310 143-155
Caramel 320-340 160-170
Measure syrups, toppings, and garnishes for portion control. For syrups,
use pumps that dispense measured quantities or use ladles.
SELF- CHECK
Direction: Choose any of the ice cream desserts you would like to
perform. Prepare and present in accordance with enterprise
presentation techniques.
RESOURCES
Equipment
Refrigerator/freezer
The lesson deals with the kinds and variety of sauces, different thickening agents,
preparing sweet sauces, and storing to retain desired quality and characteristics.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Sauces can give an entirely different appearance, flavor, color, and moisture
to desserts.
1. Custard Sauces
Vanilla custard sauce, or crème anglaise, dessert cookery. Chocolate
or other flavor may be added to create varieties.
2. Fruit Purees
2. When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting the sugar and egg yolks stand together with out
mixing creates lumps.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Set the bowl containing the egg mixture in a pan of simmering water and
stir constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.
Storage of Sauces
Sauces should be kept in airtight containers and stored in a cold dry place
away from moisture, oxygen, light and pests. Food made with starches that contain
egg, milk, cream and other dairy products are prone to bacterial contamination and
to food- borne illness. Sauces made with these ingredients should be kept out of the
temperature danger zone. Thickened sauce should also be prepared, served and
stored with caution. These products should be stored in the refrigerator and never
left to stand at room temperature too long.
SELF-CHECK
Directions: Read the following questions carefully and choose the letter of the
correct answer. Write it in your test notebook.
1. This is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
a. Appetizer b. Dessert
c. Sauce d. Stock
Module 4th yr | Lesson 2 174
2. Which of the following sauces is suited to a simple dessert?
a. cold sauce c. light sauce
b. hot fudge sauce d. rich sauce
REFERENCE:
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 - 106.
CHOCOLATE SAUCE
skillet
PROCEDURE
1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate
mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
Module 4th yr | Lesson 2 175
7. Let cool. Place in a covered jar and store in the refrigerator.
STRAWBERRY SAUCE
PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.
SELF- CHECK
Direction: Plan and prepare sauces suited to light and rich dessert. Evaluate
the finished product using the criteria below.
2.Correct consistency
pouring consistency like
heavy cream
3. Defined, wellseasoned
flavor
RESOURCES:
REFERENCE:
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 105 - 106.
LESSON 4
INTRODUCTION
The lesson deals with the different kinds of accompaniments, garnishes and
decorations, and their methods of preparations.
ASSESSMENT CRITERIA
1. Accompaniment, garnishes, and decorations are used to enhance
taste, texture and balance.
DEFINITION OF TERMS
SELF- CHECK
REFERENCE:
wire whisk
PROCEDURE:
1. Combine egg yolk and sugar in a stainless steel bowl. Whip until
thick and light.
2. Scald the milk in a boiling water bath or over direct heat.
3. Very gradually pour the scalded milk into the egg yolk mixture
while stirring constantly with the whip.
4. Set the bowl over simmering water. Heat it slowly, stirring
constantly until it thickens enough to coat the back of a spoon
(until it reaches 185°F or 85°C).
Module 4th yr | Lesson 2 178
5. Immediately remove the bowl from the heat and set it in a pan of
cool water. Stir in the vanilla. Stir the sauce occasionally as it
cools.
SELF- CHECK
RESOURCES:
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Equipment
1. chiller
Module 4th yr | Lesson 2 179
2. freezer
3. refrigerator
Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food
SELF- CHECK
RESOURCES:
Equipment
• chiller
• refrigerator
REFERENCE:
SEDP Series, Technology and Home Economics III pp, 65 – 66
REFERENCES
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999
Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright
2005
ACKNOWLEDGEMENT