Basic Competencies

PARTICIPATE IN WORKPLACE COMMUNICATION

Workplace communication is the process of exchanging information, both verbal and non-verbal, within
an organization (Wikipedia.2014). Bear in mind that messages are conveyed not only of using spoken words
but more importantly, of our body language such as our gestures, facial expressions, voice tone, body
movements, posture and clothing.

Communication is very important to express your ideas and able to interact with other people. Effective
workplace communication ensures unity and the establishment of good working relationship among employees.
Any miscommunication will lead to arguments that would cause poor productivity.

Written communication follows standard format of the institution, as a worker, it is of most importance
to know how they are made. And with the advancement of technology, communication equipment are made
available, observe courtesy and respect at all times.

There are barriers to effective communication in the workplace. These are

1. Lack of time to communicate effectively

2. Staff is spread geographically
3. Language barriers
4. Ethnic and cultural barriers
5. Educational differences
6. Differences in experience of the workforce

To develop effective communication in the workplace

1. You must be conscious of how you are presenting yourself.

2. You should be courteous and consistent all the time. The use of “please” and “thank you” is never
underestimated.
3. You should attempt to communicate to other employees.
4. Be participative during meetings.
5. Beware of your body language.

WORK ING IN A TEAM ENVIRONMENT

A team is a group comprise of two or more individuals working together with a common goal. To work
well as a team, there must be an open communication line, collaboration, proper time management, and
functions and responsibilities of each member of the team are properly identified and stated. The team should
learn to work together effectively in a team environment to enable them to achieve their goal.

The creation of a positive work environment is a crucial process. To build a team environment, there are
simple steps to take

1. Start with respect.

2. Develop solid relationships.
3. Share tasks and responsibilities.
4. Encourage open discussions.
How to work well in a team environment

1. Avoid trying to be the team leader.

2. Take turns.
3. Use “we” language.
4. Contribute positive feedback.
5. Take time to get to know each of your team mates.
6. Act selflessly.
7. The golden rule.

PRACTICE CAREER PROFESSIONALISM

Professionalism is defined by The Merriam-Webster dictionary as “the conduct, aims, or qualities that
characterize or mark a profession or a professional person. Professionalism encompasses different attributes or
characteristics that define a professional. These attributes include

1. Specialized knowledge
2. Competency
3. Honesty and integrity
4. Accountability
5. Self-regulation
6. Image

The following standards of conduct are expected of anyone who aspires to be regarded as a professional
in the hospitality industry.

 Refrain from abusive and foul language

 Speak and act without prejudice to age, disability, gender, race, religion or sexual orientation
 Demonstrate and adhere to ethical business practices, with due respect for staff and colleagues
 Promote understanding and respect for those beverages used in the hospitality industry; refrain from the
abuse of drugs and alcohol
 Treat all equipment and properly as if personal property
 Extend a polite and courteous manner to all visitors and colleagues
 Stay open-minded to the opinions of others; work with a positive attitude; dedicate themselves to
learning
 Share knowledge with other
 Are reliable and dependable
 Act with honesty and integrity in their interactions with all people.

Common Protection Clothing

1. Toque, Baseball cap or Hair net

 Retains and prevent hair from falling into foods.
 Helps absorb sweat from overheated brow.
2. Jacket
 This is a double-breasted front creates a two-layer cloth barrier to cover yourself from steam
burns, splashes and spills.
 Sleeves are worn long to protect the arm against burns, scalding and splashes.
 3. Pants
 Ideally, pants should be worn with a snap fly and be worn without a belt; in case, hot grease is
spilled on the legs, this allows for extremely fast removal of the pants that could lessen the
severity of the burn.
4. Apron and Side Towels or Pot Holder
 Aprons are worn to protect the jacket and pants from excessive staining.
 Side towels are used to protect hands when working with hot pots, dishes, or other equipment.
 Side towels used to lift items must be dry in order to provide protection.
5. Shoes
 Hard-leather shoes with slip-resistant soles are recommended because they offer protection and
give support of your feet.
 Always wear socks with closed shoes to inhibit harboring the growth of bacteria and fungus in
the feet.

Jackets, pants, side towels or pot holder, aprons and shoes can harbour bacteria, molds, parasites and
even more viruses, because these pathogens can be transmitted with ease from your uniform to foods. Wear
your uniform at work only, not when traveling to and from the job, when u can pick up pathogens along the
way.

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

The Occupational Health and Safety (OHS) or workplace health and safety is an area concerned with the
safety, health and welfare of people in the workplace. It aims to foster safe and healthy work environment. It
also protects co-workers, family members, employers, customers and many others who might be affected by the
workplace environment.

The International Labor Organization (ILO) and the World Health Organization (WHO) have shared a
common definition of occupational health that is “ The main focus in occupational health is on three different
objectives: (i) the maintenance and promotion of workers’ health and working capacity;(ii) the improvement of
working environment and work to become conducive to safety and health and (iii) development of work
organizations and working cultures in a direction which supports health and safety at work and in doing so also
promotes a positive social climate and smooth operation and may enhance productivity of the undertakings…”

Workplace Hazards

Hazard is something that can cause harm if not controlled.

1. Physical and mechanical hazards

a. Falls and slips
b. Burn
c. Cuts
d. Shear
e. Stab
f. Confined spaces- poor ventilation
g. Noise- could lead to hearing impairments
h. Extreme temperature
i. Electricity
 2. Biological hazards
a. Bacteria
b. Virus
c. Fungi, molds
d. Blood-borne pathogens
3. Chemical hazards
a. Heavy metals – lead, mercury, arsenic, cobalt, nickel, copper, zinc
b. Solvents – highly flammable: dry cleaning agents, paint thinners, acetone, glue,
c. Petroleum -
d. Fumes (noxious gases/vapors)
e. Explosion, fires
4. Psychosocial hazards
a. Occupational stress
b. Workplace violence
c. Aging workforce
d. Long working hours
e. Feeling of job insecurity
f. Globalization
g. Work intensification
h. High emotional demands
i. Poor work-life balance

Food Safety and Sanitation

Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or
condiments.

Safety – is overall quality of food fit for consumption.

Sanitation – is a health of being clean and conducive to health.

Food sanitation is more than just cleanliness. It included all practices involved in protecting food from
risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to
an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by
thorough cooking or processing.

It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils,
equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must
focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food depends on
the condition when purchased and the time temperature control during storage, preparation and service.
Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety.

Food Safety Prevents:

 The growth and multiplication of bacteria

 The contamination of bacteria, toxins and other harmful substances from food
 Food spoilage
 Retain nutritional and aesthetic qualities of food
  The occurrence of food poisoning and infection as well as spread of diseases and
 Foodborne Illness

Foodborne Illness – A disease carried or transmitted to people by food. And if there’s an incident in which two
or more people experience the same illness after eating the same food it is called “Foodborne Outbreak”

Sources of Foodborne Illness (Food Hazards)

1. Chemical- insecticides, cleaning compounds

2. Physical- paint chips, chipped glass, nail polish, hair
3. Biological- natural occurring poisons known as toxins found in certain wild mushrooms, rhubarb leaves,
green potatoes, and other plants. The predominant biological agents, however, are disease-causing
microorganisms known as pathogens, which are responsible for 95% of all foodborne illness.

There are three types of Foodborne Illness caused by bacteria, namely;

 Foodborne Infections- is a microbial infection resulting from ingestion of contaminated foods.

 Foodborne Intoxication- Is a type of illness caused by toxins. Under favorable condition that certain
bacteria produce chemical compound called toxins.
 Foodborne Toxic-Mediated Infection- has characteristics of both an intoxicated and an infection.

Specific Types of Pathogens Responsible for Foodborne Illness:

Pathogens – disease-causing microorganisms

1. Fungi- molds, yeast; often more responsible for food spoilage than foodborne illness. Fungus is
important in the food industry production of cheese, bread, wine and beer.
2. Viruses- do not multiply in food but coupled with poor sanitation practices, consumption of that food
may result in illness. (ex. Hepatitis A)
3. Parasites- pathogens that feed on and take shelter in another organism, called a Host. (ex. Amoebas and
(Trichinella spiralis)
4. Bacteria- responsible for a significant percentage of biologically caused foodborne illnesses

Preventing Bacterial Intoxication and Infections

All bacteria, like other living things, need certain conditions in order to complete their life cycles. Like
humans, they need food, a comfortable temperature, moisture, the proper pH (acid), the proper atmosphere and
time. The best way to prevent bacterial intoxications and infections is to attack the factors bacteria need to
survive and multiply.

Certain conditions enhance the growth of bacteria:

 Food
 Acid (pH)
 Temperature
 Time
 Oxygen
 Moisture
Food- bacteria need food for energy and growth. Meats, poultry, seafood, dairy products, cooked grains and
some raw and cooked vegetables that are generally high in protein are all categorized as potentially hazardous
foods.

Acid (pH)-a pH value reflects the acidity or alkalinity of food and can be used to prevent microbial growth and
reduce microbial resistance to heat. A value less than 4.6 denotes an acidic food: a value above 10.1 signifies an
alkaline food.

pH SCALE

High acid High Alkaline

l______l______l______l______l______l______l______l______l______l______l______l-
______l______l______l

0 1 2 34.6 5 6 7 8 9 10.1 11 12 13 14

Acid (0-4.6) Neutral (7.0) Alkaline (10.1-14)

Water

So, acidic foods such as lemon juice, tomatoes and vinegar create an unfavorable environment for bacteria.
Simply adding an acidic ingredient to food relied on to destroy bacteria and preserve foods.

Temperature- is the most important factor in the pathogenic bacteria’s environment because it is the factor that
most easily controlled by food service workers. Most microorganisms are destroyed at high temperatures.
Freezing slows but does not stop growth and does not destroy bacteria.

Most bacteria that cause foodborne illness multiply rapidly at temperature between 70 oF and 125oF.
Therefore, the broad range of temperatures between 41oF and 135oF (5oC and 57oC) is referred to as
temperature danger zone. Keeping foods out of the temperature danger zone reduces the bacteria’s ability
reproduce.

Potentially hazardous foods or time/temperature controlled for safety foods should be heated or cooled
quickly. This is known as the time-and-temperature principle.

Time-and-temperature principles:

1. Keep hot foods hot- when foods are reheated, the internal temperature should quickly reach or
exceed 165oF in order to kill any bacteria that may have grown during storage. Foods that are to be
displayed or served hot must be heated rapidly to reduce the time temperature danger zone. When
heating and reheating foods:
 Heat small quantities at a time.
 Stir frequently.
 Heat food as close to service time as possible.
 Use preheated ingredients whenever possible to prepare hot foods.
2. Keep cold foods cold- foods that are to be displayed, stored or served cold must be cooled rapidly.
When cooling foods:
 Refrigerate semi-solid foods at below 41oF.
 Avoid crowding the refrigerator; allow air to circulate around foods.
 3. Keep frozen foods frozen- freezing at 0oF or below essentially stops bacterial growth but will not kill
the bacteria. Cool hot foods before freezing them. When frozen foods are thawed, bacteria that are
present will begin to grow. Therefore:
 Never thaw foods at room temperature.
 Thaw foods gradually under refrigeration to maintain the food’s temperature at 41 oF or less.
Place thawing foods I a container to prevent cross-contamination from dripping or leaking
liquids.
 Thaw foods under running water with sealed container at temperature of 70oF or in cooler.
 Thaw foods in a microwave only if the food will be prepared and served immediately.

Time- when bacteria are moved from one place to another, they require time to adjust to new condition. This
resting period, little growth occurs, it’s known as the log phase and last from 1 to 4 hours. Exposure to the
temperature danger zone for more than 4 hours is cumulative. The less time of food in the temperature danger
zone, the less opportunity of bacteria to multiply.

Oxygen- microorganism needs oxygen to grow. Some bacteria known as:

 Aerobic- thrive on oxygen

 Facultative- can adapt and will survive with or without oxygen

Most pathogenic bacteria are facultative.

Moisture- bacteria need a certain amount of moisture, which is expresses as water activity or Aw. Water itself
has an Aw of 1.0. Bacteria cannot flourish where the Aw is too low, usually below 0.85. These explain why dry
food such as flour, sugar and crackers are rarely subject to bacterial infestation.

Common Causes of Foodborne Illness

1. Cross-contamination
2. Time-temperature abuse
3. Poor personal hygiene

Cross-Contamination- occurs when microorganisms are transferred from one surface or food to another. The
bacteria can transfer from:

1. Hand to food contamination- occurs when contaminated hands handled cooked or ready to eat foods.
Ways to prevent hand to food contamination
 Wash hands properly
 Cover cuts, sores and wounds
 Keep fingernails short, unpolished and clean
 Avoid wearing jewelry
2. Food to food contamination- when harmful organisms from one food contaminate other foods.
Ways to prevent food to food contamination
 Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw
foods.
 Wash fruits and vegetables in a cold running water
 Do not let raw meat and raw vegetables be prepared on the same surface at the same time.
 3. Equipment to food contamination
Ways to prevent equipment to food contamination
 Use separate cutting boards from foods
 Prepare raw foods in separate area from fresh to ready to eat foods
 Clean and sanitize equipment, work surfaces and utensils after preparing each foods
 Use specific containers for various food products
 Make sure cloth and paper towel use for wiping spills are not used for any other purposes

Avoiding Cross-Contamination

Many foodborne illnesses are result of unsanitary handling procedures in the kitchen. Cross-
contamination when disease-causing elements or harmful substances are transferred from one contaminated
surface to another.

1. Have excellent personal hygiene- do not come to work sick; anytime hands come in contact with a
possible source of contamination (face, eyes, hair, nose mouth), they must be thoroughly washed before
continuing work.
2. Separate work areas and cutting boards should be used for raw and cooked foods.
3. Equipment and cutting boards should always be cleaned.
4. All foods must be stored carefully to prevent contact between raw and cooked items.
5. Ready-to-eat foods (foods that will require no further cooking) should not be handed by bare hands (use
suitable utensils like deli tissue, spatula, tongs or use single-use food-handling gloves.

Time Temperature Abuse- happens when the food is exposed to temperature danger zone for more than four
hours.

Time and temperature abuse occurs when:

 Food is not stored, prepared or held at a required temperature

 Food is not cooked or reheated to high temperature enough to kill harmful microorganisms
 Food is prepared in advance and not set to a safe required internal temperature while the food is
on hold

Preventing Time Temperature Abuse

 Never expose the food to temperature danger zone not exceeding four hours, except cool-down
 Document temperature and time including receiving, storage, preparation, holding, serving,
cooling and reheating
 Pass through danger zone quickly
Poor Personal Hygiene- food handles are carries of disease causing bacteria. Food service personnel can
contaminate food.

Basic of Good Personal Hygiene

 Stay home if someone is suffering from this illness:

o Hepatitis A
o E. Coli Infection
o Salmonella
 Medicines should be kept inside the locker and away from foods
 Clean and cover cuts and wounds
 Never use bare hands when handling ready to eat foods
 Disposable gloves should be used once
 Take a bath everyday
 Wear work clothes that are clean and neat.
 Refrain from wearing jewelry, make ups and nail polish
 Observe proper hand washing procedures at all times
 Keep fingernails short, clean and neat. Do not bite your nails or wear artificial nails
 Do not eat, drink, smoke or chew gums in food preparation areas.
Common Competencies

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Do not let your knowledge and skills outdated, be globally competitive. Attend seminars, workshops,
forums, conferences and conventions, reading materials are readily available with the advancement of
technology nowadays. Make commitment to build expertise or master particular techniques and stay up-to-date
with your industry, practice your profession.

OBSERVE WORKPLACE HYGIENE AND PROCEDURES /PERFORM WORKPLACE AND SAFETY

PRACTICES

Work Safely

 Clean up grease and other spills as they occur. Use salt or cornmeal to absorb grease, then, clean the
area.
 Warn co-workers when you are coming up behind them with something hot or sharp.
 Beware of grill fires. Do not attempt to put them out with water. Removing excess fats and letting any
marinades drain completely away from foods helps prevent flare-ups.
 Keep fire extinguisher in proper working order and place them in areas of the kitchen where they are
most likely to be needed.
 Remove lids from pots in such a manner that the steam vents away from the face, to avoid steam burns.
 Bend at the knees, not the waist, to lift heavy objects.
 Pick up anything on the floor that might trip the unwary.
 Have a well-stocked first-aid kit on hand.
 Remove any obstruction in all areas of traffic.
 Handle equipment with caution. Be especially careful with knives, mandolins, slicers, grinders, and
other pieces of equipment with sharp edges.
 Use separate cutting boards for cooked and raw foods. Wash and sanitize them after using.
 Wash hands thoroughly, before and after working with raw foods.
 Use tasting spoons and use them only once – “DO NOT DOUBLE DIP”. Do not taste foods with fingers
or with kitchen utensils.
 Store any toxic chemicals (cleaning compounds and pesticides) away from food, to avoid cross-
contamination.
 Use only dry side towels for handling hot items.
 Use instant-read thermometers (and wash them after using) to ensure that adequate temperatures are
reached.
 Smoking is never allowed in the kitchen.
CATEGORIES OF NUTRIENTS

1. Carbohydrates
 Most important source of energy for brain and nervous system.
 Energy for muscle movement, production of red blood cells and regulation of fat metabolism
 Composed of smaller units containing carbon, hydrogen and oxygen
Simple Carbohydrates
 Simple carbohydrates are found in table sugar (sucrose)
 Simple carbohydrates are found in fruit sugar (fructose)
 Simple carbohydrates are found in sugar found in milk ( lactose)
Complex carbohydrates
 Complex carbohydrates are found in plant based foods.
 Complex carbohydrates can be found in grains, legumes and vegetables.

Fiber

Although fiber is non-nutritive and supplies no energy, it is necessary for a healthy diet. Fiber is
essential to the proper functioning of intestinal tract and the elimination of body waste.

Soluble Fiber

- Dissolves in water and can be found in beans, fruits, vegetables, oats, barley,
etc.
- Aids in the reduction of heart attack and lowers serum cholesterol.
- Assists in regulating the body’s use of sugars, slowing digestion and delaying
the onset of hunger.

Insoluble Fiber

- Does not dissolve in water.

- Absorbs water and provides bulk, causing the feeling of fullness.
- Assists in the removal of bodily waste.
- Aids in the reduction of certain types of cancer and type 2 diabetes.
- Sources of insoluble fiber include fruits, vegetables, wheat bran, popcorn,
nuts, whole grain flours and mills.
2. Proteins
 Proteins are the building blocks of the body which include 20 amino acids, 9 essential for
humans, providing energy and growth.
 Provide maintenance of body tissues.
 Assist in the production of hormones, enzymes and antibodies.
Complete proteins are food sources which contain the 9 amino acids essential to humans.
Ex. Meats, dairy, eggs and fish
Incomplete proteins come from food sources which contain 1 or more of the 9 amino acids.
Ex. Nuts, grains, dried beans and legumes
3. Fat or Lipids
 Lipids provide energy to the body
 Fat soluble vitamins include vitamins A,D,E,K
  Fat is digested slowly allowing for the digestion of carbohydrates and proteins, giving the
body time to absorb nutrients
 Fat is categorized according to the degree of saturation of its molecule structure. A single fat
is actually a number of chains known as fatty acids. Fatty acids are composed of carbon,
hydrogen and oxygen.

Saturated fats are solid at room temperature. It should not exceed 10% of the total fat
intake daily.
Saturated fats can be found in animal products which include butter, milk, eggs, meats
and lard.

Cholesterol is connected to foods of animal origin. It is a fatty substance closely linked to

heart disease. It is found in animal products such as eggs, butter, organ meats, etc.

The human body manufactures its own cholesterol.

Polyunsaturated and monounsaturated fats are liquid at room temperature and are healthier
than saturated fats.

Polyunsaturated fats can be found in corn, cottonseed, safflower, soy, sunflower oils and
fish.

Monounsaturated fats can be found in avocados, olives and nuts.

4. Vitamins
 Vitamins are present in foods in small quantities
 They are essential for regulating bodily functions.
 They do not supply energy but some must be present for energy to be utilized in the body.

Classifications of Vitamins

Water Soluble (Vitamins B & C)

 They are not stored in the body.

 Foods containing water soluble vitamins should be handled properly so that the
vitamins are not dissolved in cooking liquids.
 Vitamin B can be found in grains, legumes, vegetables and meats.
Vitamin B1 (Thiamine) maintains a healthy condition of the nerves. Fosters a
good appetite. Helps the body cells use carbohydrates.
Vitamin B2 (Riboflavin) keeps the skin, mouth and eyes in a healthy condition.
Acts with other nutrients to form enzymes and control oxidation in cells.
Vitamin B12 regulates specific processes in digestion. Helps maintain normal
functions of muscles, nerves, heart, blood and general body metabolism.
 Vitamin C is known as an antioxidant and can be found in fruits and vegetables.
Acts as cement between body cells, and helps them work together to carry out
their special functions. Maintain sound condition of bones, teeth and gums.
 Fat Soluble (Vitamins A, D, E, K)

 They are stored in the body.

 They are not required to be consumed daily.
 Vitamin A can be found in animal products and the pigment beta carotene is
contained in orange, yellow and dark leafy green vegetables. Essential for good
eye sight, ensures a healthy condition of the skin, hair, and mucous membranes.
 Vitamin D can be found in fortified milk and cereals. Vitamin D is essential to the
development and the formation of bones.
 Vitamin E can be found in a variety of foods and has cancer fighting agents.
 Vitamin K aids in proper clotting of blood and can be found in dark leafy greens.
5. Minerals
 Minerals are consumed in small quantities and responsible for certain body processes.
 Calcium is the body’s most abundant mineral utilizing 99% for development of bones and
teeth and the remaining 1% is used to regulate blood pressure and aid in muscle contraction,
transmission of nerve impulses and clotting of blood.
 Phosphorus is needed for bone development and it is important in nerve tissues.
 Iron builds and renews hemoglobin in blood.
 Iodine enables the thyroid gland to perform its function of controlling the rate at which foods
are oxidized in the cells.
 Minerals can be found in dairy products such as milk, yogurt, broccoli and leafy vegetables.
6. Water
 Water contains no calories, but essential to maintain life.
 Humans are made up of nearly 6o% water.
 Water is also critical to the body’s chemical reactions.
 Water assists in dissolving minerals and other compounds, transporting nutrients, removing
impurities and aids in forming new cells.
 Water cushions joints and organs and sensitive tissues like the spinal cord.
 Water maintains pressure on eyes optic nerve, stabilizes blood pressure and regulates body
temperature.
 Excess heat transforms water into vapor through sweating, providing an energy exchange
while cooling the body.
 The human body loses about 1qt of water per day through the cleansing and cooling process.
7. Phytochemicals and antioxidants
 Compounds that occur naturally in fruits, vegetables, legumes, and grains.
 They have no set deficiency levels.
 Tomatoes contain more than 100 phytochemicals.
 Antioxidants are subcategory of the phytochemical family. They combat cellular damage
when combined with oxygen so it cannot destroy other cells. Used in the prevention of
cancer and slows the aging process.
Cookery Terms

Al dente: Pasta cooked until just firm. From the Italian "to the tooth."
Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture
absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and
again when heated.
Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or
sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid,
since leavening begins as soon as soda comes in contact with liquid.
Barbecue: To cook foods on a rack or a spit over coals.
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.
Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to
prepare for freezing, and to ease skin removal. To remove excess salt or bitter flavor from bacon, ham,
Brussels sprout, and beans sprout
Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
Boil: To cook in bubbling water that has reached 212 degrees F.
Bone: To remove bones from poultry, meat, or fish.
Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a
covered pan until tender.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit under or over direct heat, usually in an oven.
Brown: To cook over high heat, usually on top of the stove, to brown food.
Canapé: Small open-faced sandwich on toast, fried bread, or savory biscuits.
Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark
brown.
Consommé: Clear light colored soup from veal or poultry
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and
fluffy.
Cube: To cut food into small (about 1/2- inch) cubes.
Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry
blender, until divided evenly into tiny pieces. Usually refers to making pastry.
Deep-fry: To cook by completely immersing food in hot fat.
Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.
Dice: To cut food into very small (1/8-to 1/4- inches) cubes.
Dot: To scatter butter in bits over food.
Dough: A mixture of flour and liquid with other ingredients. It is stiff but pliable.
Dredge: To cover or coat uncooked food, usually with flour, cornmeal mixture or bread crumbs.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.
Drippings: Juices and fats rendered by meat or poultry during cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate or other liquid back and forth over food in a fine
stream.
Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.
Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or
fish.
Flake: To break into pieces with fork.
Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a
gentle over-and-under motion, usually with a rubber spatula.
Garnish: To decorate with small portion of colorful food.
Glaze: To coat foods with glossy mixtures such as jellies or sauces.
Grate: To rub foods against a serrated surface to produce shredded or fine bits.
Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from
sticking to it.
Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
Grind: To reduce food to tiny particles using a grinder or a food processor.
Julienne: To cut into long, thin strips, matchstick like in shape.
Knead: To blend dough together with hands or in a mixer to form a pliable mass.
Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.
Mince: To cut into tiny pieces, usually with a knife.
Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.
Pit: To remove seed or pod of fruits or vegetables.
Poach: To cook gently over very low heat in barely simmering liquid just to cover.
Process: Use either food processor or mini-chopper to liquefy, blend, chop, grind, or knead food.
Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.
Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.
Sauté or panfry: To cook food in a small amount of fat over relatively high heat.
Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.
Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.
Shred: To cut food into narrow strips with a knife or a grater.
Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the
liquid.
Skim: To remove surface foam or fat from a liquid.
Soften: To let cold food stand at room temperature until no longer hard.
Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.
Stew: To cook covered over low heat in a liquid.
Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.
Toss: To rumble ingredients lightly with a lifting motion.
Whip: To beat food with a whisk or mixer to incorporate air and produce volume.
Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or
whisk to mix, blend, or incorporate air.
Zest: The outer, colored part of the peel of citrus fruit.
COOKING METHODS

DRY HEAT COOKING METHODS

Grilling, Broiling, and Barbecuing

Grilled foods cooked by a radiant heat source located below the food being cooked.

Broiled foods cooked by a heat source located above the food.

Barbecued depicts a regional significance and is reflective of foods that have been basted repeatedly with a
BBQ sauce during grilling.

Pan Broiled foods cooked on top of stove in heavy pan with ridges inset in pan that allow juices rendered to
drain during the cooking process.

NOTE: The ridges in the pan act a broiler grid and hold the product away from the base of the pan.  

Roasting and Baking

Spit Roasting is one of the earliest cooking techniques, food placed on a rod that is turned over radiant heat
and/or radiant heat from both sides of the spit.
Roasting method heats food by surrounding it with hot dry air in an enclosed environment or on a spit. Term
applied to meats, poultry, game and vegetables. More similar to baking than the original form of spit-roasting.

Baking is technically the same as roasting with the exception that when using the term “baking” you are
referring to products such as breads, pastries, vegetables fruits, fish.

Sautéing
Sautéing refers to a cooking method that uses conduction to transfer heat from a hot pan to food with a "small
amount of fat". The cooking process is done quickly over high temperatures. Literally translated sauté means
"to fly".

Pan Frying
Pan fried products must be breaded or coated.

The process of pan frying provides a flavorful exterior with a crisp, brown crust, which acts as barrier to retain
juices and flavor.

Pan frying involves more fat than sautéing or stir frying, but less than deep frying. In describing the amount of
fat used for pan-frying we typically describe the volume of fat as a "moderate amount of fat".

Deep Frying
Deep frying occurs when foods are cooked completely by submerging in hot fat. Examples of deep fried foods
include fried chicken, fish, vegetables, meats, etc.

MOIST COOKING METHOD

Steaming
Steaming occurs when heat is transferred by direct contact from steam to the food being cooked. Foods to be
steamed are normally placed in a rack, pan, or basket located above a boiling liquid or a compartment unit.
Examples of steamed food items include cauliflower, broccoli, carrots, fish, etc.

Poaching
Poaching refers to the transfer of heat by convection. This transfer of heat from a hot liquid (160-180F) to the
food submerged in it.

Simmering
Simmering uses convection to transfer heat from a hot liquid (185-205F) to the food submerged in it, while
maintaining the temperature of the liquid just below the boiling point.

Visually there should be light bubbles and ripples of the liquid for proper simmering.

Boiling
Boiling uses convection to transfer heat from a hot liquid (212F) to food submerged in it.

During the boiling process the liquid will be turbulent and high temperatures cook foods more quickly than
poaching or simmering.

Visually, a full rolling boil produces large bubbles that rise to the surface of the cooking liquid and break at the
surface.

The movement of the boiling liquid should be so rapid that stirring does not interfere with the movement of the
liquid.

COMBINATION COOKING METHOD

Braising
Braising utilizes a combination cooking method in which foods are first browned in hot fat, then covered and
slowly cooked in a small amount of liquid over low heat. Braising uses a combination of simmering and
steaming to transfer heat from a liquid (conduction) and the air (convection) to the foods.

Stewing
Stewing utilizes a combination cooking method and is similar to braising but generally involves smaller pieces
of meat that are first blanched then served in a sauce.

Things to Remember When Cooking

1. Always keep your hands clean and free from any dirt at all times.
2. Make proper system in cooking and not to hinder your food preparation and serving time schedule.
3. Prepare all necessary ingredients and start your preparation in peeling skin of dry items to avoid
mess and followed by wet one.
4. Raw and cooked foods should be prepared separately to avoid cross contamination.
5. Be sure that meat, chicken, fish and other seafood items are properly washed and drained before
cooking.
6. Always wash fruits and vegetables very well.
7. When frying fish, put ginger in hot oil first before frying.
8. Cook food thoroughly.
9. Always marinate lean meat, pork, chicken before sautéing them
10. Make sure to wear your apron, and have your hair neatly tied, or use hairnet.
11. Kitchen equipment and utensils once used should be washed properly.
12. Remove and dispose properly waste bins every day.
 13. Always trim finger nails and remove nail polish.
14. Remove all jewelries when working in the kitchen.

Precautionary Measures When Cooking

1. Do not handle or cook food if you are sick or suffering from any gastro-intestinal disturbance or
vomiting.
2. Do not cough or sneeze over foods and never smoke in the kitchen.
3. Always keep knives and matches out of reach of children.
4. Always keep kitchen floor dry and avoid getting wet.
5. Always switch on exhaust fan and kitchen hood exhaust when cooking.
Work Simplification Techniques in the Kitchen
1. Hand and body motion
Good posture reduces strain on the muscles and delays the feeling of tiredness
2. Eliminating unnecessary motion by:
 using a tray to carry a number of items in one trip from the refrigerator to the work center
 Arranging ingredients and utensils all within easy reach
 Having a place for everything and keeping everything where it belongs
 Combining several preparation tasks into one careful planning
3. Work storage and equipment
Less muscular strain and expenditure of energy are experienced when work surfaces and cabinets in
the kitchen are at comfortable heights.
Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in
place" or "everything in its place." It refers to the set up required before cooking, and is often used in
professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes,
sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for
the menu items that are expected to be prepared during a shift.

Mise en Place also means to be prepared yourself. It includes

 The organization that provides simplification of the cooking process

 Preparation and assembly of ingredients, pans, utensils, and plates or serving pieces, etc.
 Opening, cleaning, closing of work station
 Inventory of supplies
 Planning for the next day

Knife Safety

Safety tips for preventing cuts:

 Use the right knife for the job and make sure it’s sharp. A dull knife requires more pressure to cut, so
you are more likely to cut yourself.
 Handle knives and other sharp utensils with care. Dry your hands before using a knife.
 Use a cutting board or flat surface. Put a damp cloth under cutting boards to prevent it from sliding.
 Wear cut-resistant gloves where possible.
 Curl your fingers and cut away from your body when trimming or deboning.
 If you are interrupted when using a knife, place the knife down, do not continue cutting while distracted.
 Don’t use knives for other purposes ie. to open bags, boxes, cans, etc.
 When carrying a knife, keep it to your side with the point down and cutting edge away from you.
  When passing a knife to someone, put the knife down on a clean work surface and let them pick it up.
 Don’t try to catch a knife if it falls.
 Don’t leave knives near the edges of tables.
 Store knives securely, blade down, in designated areas.
 Do not point to anyone with a knife.
 Do not talk to anyone while holding a knife.
 If someone is running towards you, drop the knife to the floor.
 Do not use knives to taste or to pick up foods.
 Do not use your finger to test sharpness of your knife.
 Cut away from your body.
 Do not use your palm as a cutting board.
 Clean knives immediately after use.
 Do not play with your knife.
 Do not store knives in the drawers.

*Care around the sink: Do not drop knives into dishwater in the sink. Hand wash knives immediately after use,
or place in a container labeled “knives only” near the sink to ensure that another person washing dishes does not
accidentally get cut. Do not run knives through the dishwasher – it can ruin the blade, loosen rivets, and cause
cracks in the handles.

Kitchen Safety Rules

1. Before you begin roll up long sleeves, tie back long hair and remove loose clothing that might get in
the way or catch on something.
2. Wash your hands and dry them well. Wet hands can be slippery.
3. If you can't quite reach the countertop, use a sturdy stool or wooden step to help.
4. Keep cabinet doors and drawers closed so you won't bump into them.
5. Wipe up spills as soon as they happen. Wet spots can be slippery.
6. Always use oven mitts to handle food on the stove, in the oven or microwave and under the broiler.
7. When working with pots on the stove, be sure to hold the handle while stirring to prevent the pot
from slipping off the burner.
8. Always pick up knives by their handle and do not point them at anyone.
9. Keep electrical cords away from the stove top, oven and sink.
10. Before leaving the kitchen, check that the oven and burners are all turned off.
11. If you burn yourself, flush it with running water for 10 minutes.
12. Don't put knives or other sharp objects in a sink full of water. Someone could reach in and get hurt.
13. Never put water on a cooking fire - it could make the fire bigger. Call for help and use baking soda
or flour to put the fire out.
14. Don't put cooked food on an unwashed plate or cutting board that held raw food. Always use a clean
plate.
15. Never add water to a pan with hot oil in it. It could splatter and burn someone.
16. Keep paper towels, dish towels and pot holders away from the stove top so they don't catch on fire.

Treating burns and scalds

To treat a burn, follow the first aid advice below:

 immediately get the person away from the heat source to stop the burning
 cool the burn with cool or lukewarm running water for 20 minutes – don't use ice, iced water, or any
creams or greasy substances such as butter
  remove any clothing or jewelry that's near the burnt area of skin, including babies' nappies - but
don't move anything that's stuck to the skin
 make sure the person keeps warm – by using a blanket, for example, but take care not to rub it against the
burnt area
 cover the burn by placing a layer of cling film over it – a clean plastic bag could also be used for burns on
your hand
 use painkillers such as paracetamol or ibuprofen to treat any pain
 if the face or eyes are burnt, sit up as much as possible, rather than lying down - this helps to reduce
swelling
First Aid for Kitchen Accidents
Your kitchen is a place where you can express your culinary creativity. It's also a place where you can get
seriously hurt if you're not careful. Hot stoves can burn, sharp knives can cut, and a fleck of hot pepper to
the eye can render you helpless.

So before you tie on your apron, review these kitchen safety and first aid tips.
First Aid for Cuts

Clean it with soap and water. Apply pressure to the cut with a clean cloth or bandage for a few minutes
to stop the bleeding. If it bleeds through the cloth, place another one on top of it.

Use antibacterial ointment. If it’s a minor wound, dab a little of this over the cut. Cover the area with a
bandage or gauze pad and adhesive tape.

Go to the emergency room if the bleeding is severe or doesn’t stop after five to 20 minutes of direct
pressure. If the cut is longer than one-half inch, has jagged edges, becomes inflamed, or oozes fluid, see a
doctor.
First Aid for Burns

To treat burns, you first need to figure out which type you have.
First-degree burn. This involves just the top layer of skin. It looks red and is painful, like sunburn.
When you press on the burned area, it turns white.
To treat it, remove any clothing or jewelry that’s near the burn. If your clothes are stuck to it, don’t
remove them. Place the injured area under cool, running water for 3 to 5 minutes.
Apply an antibiotic ointment -- never ice, oil, or butter -- to the wound. Cover it with a clean bandage. It
should heal in 3 to 6 days.
Second-degree burn. This is a deeper skin injury. It turns red, blisters, swells, and hurts.
To treat it, soak the burned area in cool water for 15 to 30 minutes. Apply an antibiotic cream to prevent
infection. Cover the area with a sterile dressing.
Change the dressing each day and check for signs of infection. These include increased redness,
swelling, pain, and pus.
The wound will take 2 to 3 weeks to heal. It’ll also start to itch during this time, but don’t scratch it.
Third-degree burn. This is a medical emergency. Cover the wound in a cool, wet dressing and call 911
or head to the nearest emergency room.
 This type of severe burn involves all layers of skin and will have white or blackened tissue on top. It
might not hurt much. That’s because the nerves in the skin are damaged.
See a doctor right away if it:
Involves the face, hands, feet, or genitals (use your judgment for minor burns and cuts on your hands --
these are more common in the kitchen and often aren’t serious)
Is on or near a joint, such as your knee or shoulder
Goes all the way around a part of the body (like arm or leg)
Is longer than 3 inches across or goes deeply into the skin

First Aid for Falls

Water that sloshes out of an overfilled pot onto the floor can be a slippery hazard. If you fall, follow these
tips:
Make sure you're not hurt before standing up. Getting up the wrong way could make the injury worse.
Slowly rise to your hands and knees.
Try to crawl to a chair and pull yourself up.
If you can't get up on your own, yell for help or call 911.
If the area is swollen and you think you might have a fracture (broken bone), try not to move it. Call your
doctor or go to the emergency room.

First Aid for Eye Injuries

What should you do if you accidentally shoot lemon juice straight into your eye? Or get splashed with
bleach (or another toxic chemical) while cleaning up? Don’t panic. Follow these steps:
Lean over the sink and pour a gentle stream of lukewarm water over your eye. Keep flushing it out for up
to 15 minutes. Cover your other eye to protect it.
If your eye is still irritated after you flush it out, call your doctor.
Call 911 If:
You have a cut in your eye. Don’t wash or apply pressure to it.
You feel like an object is stuck in your eye. Don’t try to get it out, rub it, or apply pressure to it.
UNIT OF COMPETENCY: PREPARE STOCKS, SAUCES AND SOUPS

ELEMENTS

1. Prepare stocks, glazes and essences required for menu items

2. Prepare soups required for menu items.
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups

A stock is defined as a clear, thin, liquid flavored by soluble substances extracted from meat, poultry,
and fish, and their bones, and from vegetables and seasonings.

A good stock is a key to a great soup, sauce or braised dish. The French appropriately call a stock “fond”
(“base”), as stocks are the basis for many classic and modern dishes.

A sauce is a thickened liquid used to flavor and enhance the other foods. A good sauce adds flavor,
moisture, richness and visual appeal. A sauce should complement food; it should never disguise it. A sauce
could be a hot or cold, sweet or savory, smooth or chunky.

Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish
and vegetables. It should also have herbs and spices to enhance flavor and reduce use of salt. Seasonings and
garnishes that can be used for soups are virtually endless, provided one understands the basic procedures in
making different kinds of soups.

Stocks

Types of Stocks

A white stock is made by simmering chicken, veal or beef bones in water with vegetables and
seasonings. The stock remains relatively colorless during the cooking process.

A brown stock is made from chicken, veal, beef or game bones and vegetables, all of which are
caramelized before being simmered in water with seasonings. The stock has a rich, dark color.

Both fish stock and a fumet are made by slowly cooking fish bones or crustacean shells and vegetables
without coloring them, then simmering them in water with seasonings for a short time. For a fumet, wine and
lemon juice are also added. The resulting stock or fumet is a strongly flavored, relatively colorless liquid.

A court bouillon is made by simmering vegetables and seasonings in water and an acidic liquid such as
vinegar or wine. It is used to poach fish or vegetables.

The quality of stock is judged by four characteristics:

1. Body
2. Flavor
3. Clarity
4. Color
 Body develops when collagen proteins dissolve in protein-based stock. A vegetables stock has less
body than meat stocks because they lack in animal protein.

Flavoring vegetables such as mirepoix, herb sachet and the proper ratios of ingredients to liquid
gives stocks their flavor.

Clarity is achieved by removing impurities during stock making.

Many ingredients contribute to a stock’s color. Vegetables such as leeks and carrots give white stock
a light color. Browned bones and tomato paste give color to dark stocks.

Ingredients

The basic ingredients of any stock are bones, a vegetable mixture known as mirepoix, seasoning
and water.

Bones

Bones are the most important ingredient: they add flavor, richness and color to the stock.
Different bones release their flavor a different rates. Even though the bones are cut into 3- to 4-
inch (8- to 10- cm), a stock made entirely of beef and/or veal bones requires 6 to 8 hours of
cooking time, whereas a stock made entirely from chicken bones requires only 5 to 6 hours.

Beef and Veal Bones

The best bones for beef and veal stock are from younger animal. They contain a
higher percentage of cartilage and other connective tissues than bones from more
mature animals. Connective tissue has a high collagen content. Through the cooking
process, the collagen is converted into gelatine and water. The gelatine adds richness and
body to the finished stocks

The best beef and veal bones are back, neck and shark bones, as they have high
collagen content.

Chicken Bones

The best bones for chicken stocks are from the neck and back.

Fish Bones

The best bones for fish are from lean fish such as sole, flounder, whiting or turbot.
Bones from fatty fish (for example, salmon, tuna and swordfish) do not produce good
stock because of their high fat content and distinctive flavor. After cutting the fish bones,
the pieces should be rinsed in cold water to remove blood, loose scales and other
impurities.

Other Bones

Lamb, turkey, game and ham bones can also be used for white or brown stocks.
Although mixing bones is generally acceptable, be careful of blending strongly flavored
 bones, such as those from lamb or game, with beef, veal or chicken bones. The former’s
strong flavours may not be appropriate or desirable in the finished product.

Mirepoix

A mirepoix is a mixture of onions, carrots and celery added to stock to enhance its flavor
and aroma. Generally a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.
For brown stock, onion skin may be used to add color. It is not necessary to peel the carrots and
celery.

The size into which the mirepoix is chopped is determined by the stock’s cooking time.
The shorter cooking time, the smaller the vegetable must be chopped to ensure that all possible
flavor is extracted. For white or brown stocks made from beef or veal bones, the vegetable
should be coarsely chopped into large, 1- to 2- inch pieces. For chicken and fish stocks, the
vegetable should be more finely chopped into ½- inch pieces.

Seasonings

Stock seasonings are peppercorn, bay leaves, thyme, parsley stem and optionally garlic.
These seasonings generally can be left whole. A stock is cooked long enough for all of their
flavors to be extracted, so there is no reason to chop or grind them. Seasonings generally are
added to the stock at the start of cooking.

Salt is not added to stock because a stock has a variety of uses. Similarly, seasoning the
stock to taste with salt could prevent the chef from adding other ingredients that are high in salt
when finishing the recipe. Unlike many seasonings whose flavors must be incorporated into a
product through lengthy cooking periods, salt can be added at any time during the cooking
process with the same effect.

Principles of Stock Making

A. START THE STOCK IN COLD WATER

The ingredients should be covered with cold water. When bones are covered with cold water,
blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the
surface, where they can be removed easily by skimming. If the bones were covered with hot
water, the impurities would coagulate more quickly and remain dispersed in the stock without
rising to the top, making the stock cloudy.
If the water level falls below the bones during cooking, add water to cover them. Flavor cannot
be extracted from bones not under water, and bones exposed to the air will darken and discolor a
white stock.
B. SIMMER THE STOCK GENTLY
The stock should be brought to a boil and then reduce to simmer, a temperature of approximately
185oF (85oC). While simmering, the ingredients release their flavors into the liquid. If kept at a
simmer, the liquid will remain clear as it reduces and the stock develops.
Never boil a stock for any length of time. Rapid boiling of a stock, even for a few minutes,
causes impurities and fats to blend with the liquid, making it cloudy.
 C. SKIM THE STOCK FREQUENTLY
A stock should be skimmed often to remove the fat and impurities that rise to the surface during
cooking. If they are not removed, they may make the stock cloudy.

D. STRAIN THE STOCK CAREFULLY

Once the stock finishes cooking, the liquid must be separated from the bones, vegetables and
other solid ingredients. In order to keep the liquid clear, it is important not to disturb the solid
ingredients when removing the liquid. This is easily accomplished if the stock is cooked in a
steam kettle or stockpot, to strain it.
If the stock is cooked in a standard stockpot, to strain it:
1. Skim as much fat and as many impurities from the surface as possible before removing the
stockpot from the heat.
2. After removing the pot from the heat, carefully ladle the stock from the stockpot without
stirring it.
3. Strain the stock through a china cap with several layers of cheesecloth.
E. COOL THE STOCK QUICKLY
Most stocks are prepared in large quantities, cooled and held for later use. Great care must be
taken when cooling a stock to prevent foodborne illness or souring. To cool a stock below the
temperature danger zone quickly and safely:
1. Keep the stock in a metal container. A plastic container insulates the stock and delays
cooling.
2. Vent a stockpot in an empty sink by placing it on blocks or a rock. This allows the water to
circulate on all sides and below the pot when the sink is filled with water.
3. Install an overflow pipe in the drain and fill the sink with cold water or a combination of cold
water and ice. Make sure that the weight of the stockpot is adequate to keep it from tipping
over.
4. Let cold water run into the sink and drain out the overflow pipe. Stir the stock frequently to
facilitate even, quick cooling.
F. STORE THE STOCK PROPERLY
Once the stock is cooled, transfer it to a sanitized covered container (either plastic or metal) and
store it in the refrigerator. As the stock chills, fat rises to its surface and solidifies. If left intact
this layer of fat helps preserve the stock. Stacks can be stored for up to 1 week under
refrigeration or frozen for several months.
G. DEGREASE THE STOCK
Degreasing a stock is simple: When stock is refrigerated, fat rises to its surfaces, hardens and is
easily lifted or scraped away before the stock is reheated.

Making a White Stock

A white or neutral stock may be made from beef, veal or chicken bones. The finish stock should have a
good flavor, good clarity, high gelatine content and little or no color. Veal bones are most often used, but any
combination of beef, veal or chicken bones may be used.

Mise en Place
  Cut up and wash bones
 Peel and chop onions, carrots and celery for mirepoix
 Prepare herb sachet

Ingredients

7.2 kg Bones, veal, chicken or beef

11.5 L Cold water
960 g Mirepoix
Sachet
2 Bay leaves
2 ml Dried thyme
2 ml Peppercorn, crushed
8 Parsley stem
Procedures

1. Cut the washed bones into pieces approximately 3 to 4 inches long.

2. Place the bones in a stockpot and cover them with cold water.
3. Bring the cold water to boil. Reduce to a simmer.
4. Add the mirepoix and sachet to the simmering stock.
5. Continue simmering and skimming the stock for 6 to 8 hours. (if only chicken bones are used, simmer
for 3 to 4 hours.

Yield: 2 gallons

How to make Brown Stock

A brown stock is made from chicken, veal, beef or game bones. The finished stock should have a good
flavor, rich dark brown color, good body and high gelatine content.

The primary differences between a brown stock and a white stock are that for a brown stock, the bones
and mirepoix are caramelized before being simmered and a tomato product is added. These extra steps
provide the finished stock with a rich dark color and more intense flavor.

Caramelization is the process of browning the sugar found on the surface of most foods. This gives the
stock its characteristic flavor and color.

Procedure for Caramelizing Bones

For caramelizing, do not wash or blanch the bones as this retards browning. To caramelize:

1. Place the cut- up bones in a roasting pan one layer deep. It is better to roast several pans of bones
than to overfill the pan.
2. Roast the bones for approximately 1 hour in a hot oven (375oF/190oC). Stirring occasionally, brown
the bones thoroughly, but do not allow them to burn.
3. Transfer the roasted bones from the pan to the stockpot.

Deglazing the Pan

 After the bones are caramelized, the excess fat should be removed and reserved for future used.
The caramelized and coagulated proteins remaining in the roasting pan are very flavourful. To utilize
them, deglaze the pan.

Procedure for Deglazing Pan

1. Place the pan on the stove top over medium heat and add enough water to cover the bottom of the
pan approximately ½ inch deep.
2. Stir and scrape the pan bottom to dissolve and remove all the caramelized materials while the water
heats.
3. Pour the deglazing liquid (also known as the deglazing liquor) over the bones in the stockpot.

Procedure for Caramelizing Mirepoix

1. Add a little of the reserved fat from the roasted bones to the roasting pan after it has been deglazed.
2. Sauté the mirepoix, browning all the vegetables well and evenly without burning them.
3. Add the caramelized mirepoix to the stockpot.

Almost any tomato product can be used in a brown stock: fresh tomatoes, canned whole tomatoes,
crushed tomatoes, tomato puree or paste. If using a concentrated tomato product such as paste or puree,
use approximately half the amount by weight of fresh or canned tomatoes. The tomato product should be
added to the stockpot when the mirepoix is added.

Mise en Place

 Cut up and wash bones

 Peel and chop onions, carrots and celery for mirepoix
 Prepare herb sachet

Ingredients

7.2 kg Bones, veal or beef, cut in 3 to 4 inches

11.5 L Cold water
960 g Mirepoix
240 g Tomato paste
Sachet:
2 Bay leaves
2 ml Dried Thyme
2 ml Peppercorn, crushed
3 Garlic cloves, crushed
12 Parsley stems
Procedures

1. Place the bones in the roasting pan, one layer deep, and brown in a 375 oF (190oC) oven. Turn the
bones occasionally to brown them evenly.
2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and reserve it.
3. Deglaze the roasting pan with part of the cold water.
4. Add the deglazing liquor and the rest of the cold water to the bones, covering them completely.
Bring to boil and reduce to simmer.
5. Add portion of reserved fat to the roasting pan and sauté the mirepoix until evenly brown. Then add
it to the simmering stock.
6. Add the tomato paste and the sachet to the stock and continue to simmer for 6 to 8 hour, skimming
as necessary.
7. Strain, cool and refrigerate.

Yield: 2 gallons

How to Make Fish Stock and Fish Fumet

A fish stock and fish fumet (foo-may) are similar and can be used interchangeably in most
recipes. Both are clear with pronounced fish flavor and very light body. A fumet, however, is more
strongly flavored and aromatic and contains an acidic ingredient such as white wine and/or lemon juice.

Only the bones and heads of lean fish and crustacean shells are used to make fish stock. Oily fish
such as mackerel, salmon and or tuna are not used because their pronounced flavor would overwhelm
the stock. The fish bones and shells used to make a fish stock or fumet should be washed but never
blanched because blanching removes too much flavor. The size and structure of fish bones and
crustacean shells, stocks and fumet made from them require much less cooking time than even a chicken
stock; 30 to 45 minutes is usually sufficient to extract full flavor. Mirepoix or other vegetables should be
cut small so that all of their flavors can be extracted during the short cooking time.

The procedure for making fish stock is very similar to that for making a white stock.

Mise en Place

 Peel and chop onions, carrots and parsley for mirepoix

 Wash fish bones or shells
 Prepare sachet

Ingredients

480 g mirepoix, small dice

240 g mushroom trimmings
60 ml clarified butter
4.8 kg fish bones or crustacean shells
4.8 L water
Sachet:
2 bay leaves
2 ml dried thyme
1 ml peppercorns, crushed
8 parsley stems

Procedures

1. Sweat mirepoix and mushroom trimmings in butter until tender for 1 to 2 minutes.
2. Combine all ingredients except the sachet I a stockpot.
3. Bring to a simmer and skim impurities as necessary.
 4. Add the sachet and simmer uncovered for 30 to 45 minutes.
5. Strain, cool and refrigerate.

Yield: 1 gallon

How to Make Fish Fumet

A fish stock is sometimes used to make a fish fumet; if so, the resulting product is very strongly
flavored. A fish fumet is also flavored with white wine and lemon juice. When making a fumet, sweat the bones
and vegetables before adding the cooking liquid and seasonings.

Mise en Place

 Peel onions and chop into small dice

 Cut up and wash bones
Ingredients

60 g whole butter
480 g onions, small dice
12 parsley stems
4.8 kg fish bones
720 ml dry white wine
60 ml lemon juice
6.7 L cold water or fish stock
60 g mushroom trimmings
1 sprig fresh thyme
10 lemon slices

Procedures

1. Melt the butter in a stockpot.

2. Add the onions, parsley stems and fish bones. Cover the pot and sweat the bones over low heat.
3. Sprinkle the bones with wine and lemon juice.
4. Add the cold water or stock, mushroom trimmings, thyme and lemon slices. Bring to a boil, reduce to a
simmer and cook approximately 30 minutes, skimming frequently.
5. Strain, cool and refrigerate.

Yield: 2 gallons

How to Make Vegetable Stock

A good vegetable stock should be clear and light- colored because no animal products are used, it has no
gelatin content and little body. A vegetable stock can be used instead of a meat- based stock in most recipes.
This substitution is useful when preparing vegetable dishes or as a lighter, more healthful alternative when
preparing sauces and soups. Although most any combination of vegetables can be used for stock making, more
variety is no always better. Sometimes a vegetable stock made with one or two vegetables that complement the
finished dish particularly well will produce better result than a stock made with many vegetables. Strongly
flavored vegetables such as asparagus, broccoli and other cruciferous vegetables, spinach and bitter greens, for
example should be avoided when making an all- purpose vegetable stock. Potatoes and other starchy vegetables
will cloud the stock and should not be used unless clarity is not a concern.
Mise en Place

 Peel and chop the onions, carrots and celery for mirepoix
 Clean, peel and chop leek, garlic cloves, fennel and turnip
 Wash and dice tomato
 Prepare the herb sachet
Ingredients

60 ml vegetable oil
960 g mirepoix, small dice
240 g leek, white and green parts, chopped
4 garlic cloves, chopped
120 g fennel, small dice
60 g turnip, dice
60 g tomato, dice
240 ml white wine
3.8 L water
Sachet:
1pc bay leaf
2 ml dried thyme
1 ml peppercorn, crushed
8 parsley stems

Procedures

1. Heat the oil. Add the mirepoix, leek, garlic, fennel, turnip and tomato and sweat for 10 minutes.
2. Add the wine, water and sachet.
3. Bring the mixture to a boil, reduce to simmer and cook for 45 minutes.
4. Strain, cool and refrigerate.

Yield: 1 gallon

How to Make a Court Bouillon

A court bouillon (bool-yawn), though not actually a stock is prepared in much the same manner as stock,
so it is included here. A court bouillon (French term for “short broth”) is a flavored liquid, usually water and
wine or vinegar, in which vegetables and seasonings have been simmered to impart their flavors and aromas.

Court bouillon is most commonly used to poach foods such as fish and shellfish. Recipes vary
depending on the food to be poached. Although a court bouillon can be made in advance and refrigerated for
later use, its simplicity lends itself to fresh preparation whenever needed.

Mise en Place

 Peel and chop onions, carrots and celery for mirepoix

 Crush peppercorns
Ingredients

3.8 L water
180 ml vinegar
60 ml lemon juice
720 g mirepoix
4 bay leaves
5 ml peppercorns, crushed
1 pinch dried thyme
1 bunch parsley stems

Procedures

1. Combine all ingredients and bring to boil.

2. Reduce to simmer and cook for 45 minutes.
3. Strain and use immediately or cool and refrigerate.

Yield: 1 gallon

Glaze

A glaze is a dramatic reduction and concentration of a stock. One gallon (4 liters) of stock produces only
8 to 16 fluid ounces (240 to 480 ml) of glaze. Glace de viand is made from brown stock, reduced until it
becomes dark and syrupy. Glace de volatile is made from chicken stock, and glace de poison from fish stock.

Glazes are added to soups or sauces to increase and intensify flavors. They are also used as a source of
intense flavoring for several of the small sauces.

Procedure for Reducing a Stock to a Glaze

1. Simmer the stock over very low heat. Be careful not to let it burn, and skim it often.
2. As it reduces and the volume is decreases, transfer the liquid into progressively smaller saucepan. Strain
the liquid each time it is transferred into a smaller saucepan.
3. Strain it a final time, cool and refrigerate. A properly made glaze will keep for several months under
refrigeration.

TROUBLESHOOTING CHART FOR STOCK

PROBLEM REASON SOLUTION

Cloudy Impurities Start stock in cold water

Stock boiled during cooking Strain through layers of

cheesecloth

Lack of flavor Not cook long enough Increase cooking time

Inadequate seasoning Add more flavoring

ingredients
Improper ratio of bones to
water Add more bones

Lack of color Improperly caramelize bones Caramelize bones and

and mirepoix mirepoix until darker

Not cook long enough Cook longer

 Lack of body Wrong bones used Use bones with a higher
content of connective tissue
Insufficient reduction
Cook longer
Improper ratio of bones to
water Add more bones

Too salty Commercial base use Change base or make own

stock; do not salt stock
Salt added during cooking

Sauces

With a few exceptions, a sauce is a liquid plus thickening agent plus seasoning. Any chef can produce
fine sauces by learning to do the following:

1. Make good stock.

2. Use thickening agents properly to achieve the desired texture, flavor and appearance.
3. Use seasonings properly to achieve the desired flavors.

Sauces serve a particular function in a composition of a dish. These enhance the taste of the food to be
served as well as add moisture or succulence to food that are cooked dry. Sauces also enhance the
appearance of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food
brings out the flavor of the food. It deepens and enriches the overall taste and its texture.

Classic sauces are divided into two groups: mother or leading sauce and small or compound sauces.
The five classic mother sauces are béchamel, veloute, espagnole (brown), tomato and hollandaise. Except
for hollandaise, leading sauces are rarely serve as is or more often used to create the many small sauces.

Some sauces use purees of fruits or vegetables as their base; they are known as coulis.

Thickening Agents

One of the most traditional and commonly used methods for thickening sauces is through the
gelatinization of starches. Gelatinization is the process by which starch granules absorb moisture when placed in
a liquid and heated. As the moisture is absorbed, the product thickens. Starches generally used to thicken sauces
are flour, cornstarch and arrowroot. Gelatinization may sound easy, but it takes practice to produce a good sauce
that:

 Is lump-free
 Has good clean flavor that is not pasty or floury
 Has a consistency that will coat the back of the spoon (the French call this “nappe”)
 Will not separate or break when the sauce is held or reduce

Roux
 Roux (roo) is the principal means used to thicken sauces. It a combination of equal parts by weight, of
flour and fat, cooked together to form a paste. Cooking the flour in fat coats the starch granules with the fat and
prevents them from lumping together or forming lumps when introduce to a liquid. In large production kitchens,
large amount of roux are prepared and held for use as needed. Smaller operations may make roux as required
for each recipe.

There are three types of roux:

1. White Roux is cooked only briefly and should be removed from the heat as soon as it develops a frothy,
bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or no color is
desired.
2. Blond Roux is cooked slightly longer than white roux and should begin to take veloute, or where a
richer flavor is desired.
3. Brown Roux is cooked until it develops a darker color and a nutty aroma and flavor. Brown roux is
used in brown sauces and dishes where a dark color is desired. It is important to remember that cooking
a starch before adding a liquid breaks down the starch granules and prevents gelatinization from
occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux is
required to thicken a given quantity of liquid.

Procedure for Preparing Roux

Whether it may be white, blond or brown, the procedure for making roux is the same.

1. Using a heavy saucepan to prevent scorching, heat the clarified butter or other fat.
2. Add all the flour and stir to form a paste. Although all-purpose flour can be used, it is better to use cake
or pastry flour because they contain a higher percentage of starch. Do not use a high-gluten flour
because of its greatly reduced starch content.
3. Cook the paste over medium heat until the desired color is achieved. Stir the roux often to avoid
burning. Burned roux will not thickened a liquid; it will simply add dark specks and an undesirable
flavor.

The temperature and amount of roux being prepared determine the exact length of cooking time.
Generally, however, a white roux needs to cook for only a few minutes, long enough to minimize the raw
flour taste. Blond roux is cooked longer until the paste begins to change to a slightly darker color. Brown
roux requires a much longer cooking time to develop its characteristic color and aroma. A good roux will be
stiff, not runny or pourable.

Incorporating Roux into a Liquid

There are two ways to incorporate roux into a liquid without causing lumps:

1. Cold stock can be added to the hot roux into a liquid while stirring vigorously with a whisk.
2. Room temperature roux can be added to a hot stock while stirring vigorously with a whisk.

When the roux and the liquid are completely incorporated and the sauce begins to boil, it is necessary to
cook the sauce for a time to remove any raw flour taste that may remain. Most chefs feel a minimum of 20
minutes is necessary.

Guidelines for Using Roux

 1. Avoid using aluminum pots. The scraping action of the whisk will turn light sauces gray and will impart
a metallic flavor.
2. Use sufficiently heavy pots to prevent sauces from scorching or burning during extended cooking times.
3. Avoid extreme temperatures. Roux should be no colder than room temperature so that the fat is not fully
solidified. Extremely hot roux is dangerous and can spatter when combined with a liquid. Stocks should
not be ice cold when combined with roux; the roux will become very cold, and the solidified pieces may
be very difficult to work out with a whisk.
4. Avoid over thickening. Roux does not begin to thicken a sauce until the sauce is almost at the boiling
point; the thickening action continues for several minutes while the sauce simmers. If a sauce is cook for
a long time, it will also be thickened by reduction.

PROPORTION OF ROUX TO LIQUID

FLOUR + BUTTER = ROUX + LIQUID = SAUCE

6 oz./ 180 g 6 oz./ 180 g 12 oz./ 360 g 1 gal./ 4 L Light

8 oz./ 240 g 8 oz./ 240 g 1lb./ 480 g 1 gal./ 4 L Medium

12 oz./ 360 g 12 oz./ 360 g 24 oz./ 720 g 1 gal./ 4 L Heavy

Cornstarch

Cornstarch, a very white powder, is a pure starch derived from corn. It is used widely as thickening
agent for hot and cold sauces and is especially popular in Asian cuisines for thickening sauces and soups.
Liquids thickened with cornstarch have a glossy sheen that may or may not be desirable.

Sauces thickened with cornstarch are less stable than those thickened with roux because cornstarch can
breakdown and lose its thickening power after prolonged heating. Products thickened with cornstarch should
not be reheated.

Incorporating Cornstarch

Cornstarch must be mixed with a cool liquid before it is introduces into a hot one. The cool liquid
separates the grains of starch and allows them to begin absorbing liquid without lumping. A solution of a starch
and cool liquid is called slurry.

The starch slurry may be added to either a hot or cold liquid. If added to a hot liquid it must be stirred
continuously during incorporation. Unlike roux, cornstarch begins to thicken almost immediately if the liquid is
hot. Sauces thickened with cornstarch must be cooked gently until the raw starch flavor disappears, usually
about 5 minutes.
Arrowroot

Arrowroot, derived from the roots of several tropical plants, is similar in texture, appearance and
thickening power to cornstarch and is used in exactly the same manner. Arrowroot does not break down as
quickly as cornstarch, and it produces a slightly clearer finished product although it is much more expensive.

Beurre Manie

Beurre manie (burr mahn-yay) is a combination of equal amounts, by weight, of flour and soft whole
butter. Beurre manie is used for quick thickening at the end of the cooking process. The butter also adds shine
and flavor to the sauce as it melts.

Procedure for Using Beurre Manie

1. Knead flour and butter together until smooth.

2. Form a mixture into a pea- sized balls, then whisk the beurre manie gradually into a simmering sauce.

Liaison

Unlike the thickeners already described, a liaison (lee-yeh-zon) does not thicken a sauce through
gelatinization. A liaison is a mixture of egg yolks and heavy cream; it adds richness and smoothness with
minimal thickening. Special care must be taken to prevent the yolks from coagulating when they are added to a
hot liquid because this could curdle a sauce.

Procedure for Using Liaison

1. Whisk together one part egg yolk and three parts whipping cream. Combining the yolk with cream raises
the temperature at which the yolk’s proteins coagulate, making it easier to incorporate them into a sauce
without lumping or curdling.
2. Temper the egg yolk and cream mixture by slowly adding a small amount of the hot liquid while
stirring continuously.
3. When enough of the hot liquid has been added to the liaison to warm it thoroughly, begin adding the
warmed liaison to the remaining hot liquid. Be sure to stir the mixture carefully to prevent the yolk from
overcooking or lumping.

Emulsification

Sauces can be also thickened the process of emulsification, whereby unmixable liquid such as oil and
water are forced into a uniform, creamy state. Usually an emulsifying agent such as lecithin found in egg yolks
must be present to aid in the process. The action of stirring or whisking a sauce to incorporate the ingredients
will produce an emulsion that is permanent, semi- permanent or temporary. A permanent emulsion, such as
that formed when making mayonnaise, will last for several days. A semi- permanent emulsion will last for a few
hours. Hollandaise sauce is one example of a semi- permanent emulsion. A temporary emulsion will last very
briefly and usually does not contain an emulsifying agent. Rather, vigorous whisking aerates the mixture,
causing the temporary suspension of liquids. Such is the case when oil and vinegar are whisk together to make a
simple salad dressing.
Finishing Techniques

Reduction

As sauces cook, moisture is release in the form of steam. A steam escapes, the remaining ingredients
concentrate, thickening the sauce and strengthening the flavors. This process d is known as reduction, is
commonly used to thicken sauces because no starches or other flavor- altering ingredients are needed. Sauces
are often finished by allowing them to reduce until the desired consistency is reached.

Straining

Smoothness is important to the success of most sauces. They can be strained through either a china cap
with several layers of cheesecloth or a fine- mesh chinois. Often vegetables, herbs, spices and other seasonings
are added to a sauce for flavor. Straining removes these ingredients as well as any lumps or roux or thickener
remaining in the sauce after the desired flavor and consistency have been reached.

Sauce Families

Leading, grand or mother sauces are the foundation for the entire classic repertoire of sauces. The five
leading sauces (béchamel, veloute, espagnole, tomato and hollandaise) can be seasoned and garnished to create
a wide variety of small or compound sauces. These five leading sauces are distinguish principally by the liquids
and thickeners used to create them. See the table below:

SAUCE FAMILIES

MOTHER SAUCE LIQUID THICKENER

Béchamel Milk Roux

Veloute White stock Roux

Veal veloute Veal Stock

Chicken veloute Chicken stock

Fish veloute Fish stock

Espagnole (brown sauce) Brown stock Roux

Tomato sauce Tomato Roux (optional)

Hollandaise Butter Egg yolks

Béchamel Sauce

Name of its creator, Louis de Béchamel (1630-1703). Béchamel (bay-shah-mell) sauce is the easiest
mother sauce to prepare. Traditionally, it is made by adding heavy cream to a thick veal veloute. Although some
chefs still believe a béchamel should contain veal stock, today the sauce is almost made by thickening scalded
milk with a white roux and adding seasonings. Often used for vegetable, egg and grain dishes.

A properly made béchamel is rich, creamy and absolutely smooth with no hint of graininess. The flavors
of the onion and clove used to season it should be apparent but not overwhelm the sauce’s clean, milky taste.
The sauce should be the color of heavy cream and have a deep luster. It should be thick enough to coat foods
lightly but should not taste like a roux used to thicken it.

Mise en Place

 Tack a bay leaf onto a small peeled onion using a clove to make onion pique.

Ingredients

1pc onion pique

3.8 L milk
240 g flour
240 ml clarified butter
Salt and white pepper
Nutmeg
Procedures

1. Add the onion pique to the milk in a heavy saucepan and simmer for 20 minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion pique from the milk. Gradually add the hot milk to the roux while stirring constantly
with a whisk to prevent lump. Bring to boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over
the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Yield: 1 gallon

Small Béchamel Sauce

With a good béchamel, producing the small sauces in its family is quite simple. The quantities
given for a 1 quart (approximately 1 liter) of béchamel. The final step of each recipe to season to taste
with salt and pepper.

CHEESE add to béchamel 8 ounces (240 grams) grated cheddar or American cheese, a dash of
Worcestershire sauce and 1 tablespoon (15 ml) dry mustard.

CREAM SAUCE add to béchamel 8 t0 12 ounces (240 to 360 ml scalded cream and a few drops
of lemon juice.
 MORNAY adds to béchamel 4 ounces (120 grams) grated Gruyere and 1 ounce (30 grams)
grated parmesan. Thin as desired with scalded cream. Remove the sauce from the heat and swirl
in 2 ounces (60 grams) whole butter.

Veloute Sauce

Veloute (veh-loo-TAY) sauce are made by thickening a white stock or fish stock with roux. The white
stock can be made from veal or chicken bones. A veloute sauce made from veal or chicken stock is usually used
to make one or two intermediary sauces- allemande and supreme – from which many small sauces are derived.
Allemande sauce is made by adding lemon juice and a liaison to either a veal or chicken veloute. Supreme
sauce is made by adding cream to a chicken veloute. See the table below:

VELOUTE SAUCES

Fish stock + roux = veloute

Chicken stock + roux = veloute + cream = supreme

Chicken stock + roux = veloute + liaison & lemon = allemande

Veal stock + roux = veloute + liaison & lemon = allemande

A properly made veloute should be rich, smooth and lump- free. If made from chicken or fish stock, it
should taste of chicken or fish. A veloute made from veal stock should have more neutral flavor. The sauce
should be ivory- colored, with a deep luster. It should be thick enough to cling to foods without tasting like roux
used to thicken it.

Ingredients

240 ml clarified butter

240 g flour
4.8 L chicken, veal or fish stock
Salt and white pepper
Procedures

1. Heat the butter in a heavy saucepan. Add the flour and cook to made a blond roux.
2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil
and reduce to the simmer.
3. Simmer and reduce to 1 gallon (3.8 L), approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.
5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold
for service or cool in a water bath.

Yield: 1 gallon

Allemande Sauce

Ingredients

3.8 L veal or chicken veloute sauce

8 egg yolk
720 ml heavy cream
 30 ml lemon juice
Salt and white pepper
Procedures

1. Bring the veloute to a simmer,,

2. In a stainless steel bowl, whip the egg yolks with the cream to create a liaison. Ladle approximately
1/3 of the hot veloute sauce into this mixture while whisking to temper the yolk and cream mixture.
3. When 1/3 of the veloute has been incorporated into warmed yolk and cream mixture, gradually add
the liaison to the remaining veloute sauce while whisking continuously.
4. Reheat the sauce. Do not let it boil.
5. Add the lemon juice; season with salt and white pepper to taste.
6. Strain through a china cap lined with cheesecloth.

Yield: 1 gallon

Supreme Sauce

Ingredients

3.8 L chicken veloute sauce

240 g mushroom trimmings
960 ml heavy cream
Salt and white pepper
Procedures

1. Simmer the veloute sauce with the mushroom trimmings and reduce by ¼.
2. Gradually whisk in the cream and return to a simmer.
3. Adjust the seasonings.
4. Strain through a china cap lined with cheesecloth.

Yield: 1 gallon

Espagnole Sauce

The mother sauce of espagnole (ess-spah-nyol) or brown sauce family is full-bodied and rich. It is made
from a brown stock to which brown roux, mirepoix and tomato puree have been added. Most often this sauce is
used to produce demi-glace. Brown stock is also used to make jus lie. Demi-glace and jus lie are intermediary
sauces used to create the small sauces of the espagnole family.

Ingredients

960 g mirepoix, medium dice

240 ml clarified butter
240 g flour
4.8 L brown stock
240 g tomato puree
Sachet:
1pc bay leaf
2 ml dried thyme
1 ml peppercorn, crushed
8 parsley stems
 Salt and pepper
Procedures

1. Sauté the mirepoix in the butter until well caramelized.

2. Add the flour and cook to make a brown roux.
3. Add the stock and tomato puree. Stir to break up any lumps of roux. Bring to boil; reduce to a simmer.
4. Add the sachet.
5. Simmer for approximately 1 ½ hour, allowing the sauce to reduce. Skim the surface as needed to remove
impurities.
6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust seasonings and cool
in a water bath or hold for service.

Yield: 1 gallon

Demi-Glace

Espagnole sauce can be made into demi-glace, which in turn is used to make the small sauces of
the espagnole family. Demi-glace is half brown sauce, half brown stock, reduced by half. It is usually
finished with a small amount of madeira or sherry wine. Demi-glace creates a richer, more flavorful
base, it produces finer small sauces than those made directly from a brown sauce.

A properly made demi-glace is rich, smooth and lump-free. It is prominent roasted flavor comes
from the bones used for brown stock. There should be no taste of roux. The caramelized bones and
mirepoix as well as the tomato product contribute to its glossy dark brown, almost chocolate. It should
be thick enough to cling to food without being pasty or heavy.

Ingredients

960 ml brown stock

960 ml brown sauce

Procedure

1. Combine the stock and sauce in a saucepan over medium heat.

2. Simmer until the mixture is reduced by half (a yield of 960 ml).
3. Strain and cool in a water bath.

Yield: 960 ml

Jus Lie

Jus lie (zhoo lee-ay), is used like demi-glace, especially to produce small sauces. Jus lie is lighter
and easier than the demi-glace. It is made in one of two ways.

1. A rich brown stock is thickened with cornstarch or arrowroot and seasoned.

2. A rich brown stock is simmered and reduced so that it thickens naturally because of the concentrated
amounts of gelatin and other proteins.
 The starch-thickened method is quick alternative to the long-simmering demi-glace. It is simply
a brown stock thickened with cornstarch or arrowroot. Sauces made from reduce stock usually have a
better flavor but can be expensive to produce because of high food cost and lengthy reduction time.

A properly made jus lie is very light and smooth. It shares many flavor characteristics with demi-
glace. Its color should be dark brown and glossy from the concentrated gelatin content. Its consistency is
somewhat lighter than demi-glace, but it should still cling lightly to foods.

Tomato Sauce

Classic tomato sauce is made from tomatoes, vegetables, seasonings and white stock and thickened with
blond or brown roux. In today’s kitchen, most tomato sauces are not thickened with roux. Rather, they are
created from tomatoes, herbs, spices, vegetables and other flavoring ingredients simmered together and pureed.

A gastrique is sometimes added to reduce the acidity of a tomato sauce. To prepare a gastrique,
caramelize a small of sugar, then thin or deglaze with vinegar. This mixture is then used to finish the tomato
sauce.

A properly made tomato sauce is thick, rich and full-flavored. Its texture should be grainier than most other
classic sauces, but it should still be smooth. The vegetables and other ingredients should add flavor, but none
should be pronounced. Tomato sauce should not be bitter, acidic or overly sweet. It should be deep red and
thick enough to cling to foods.

Mise en Place

 Rinse and dry salt pork and chop into fine dice.
 Peel and chop onions, carrots and celery for mirepoix.
 Prepare herb sachet.
 Wash pork bones.

Ingredients

120 g salt pork, small dice

720 g mirepoix
2.8 L tomatoes, fresh or canned
1.9 L tomato puree
Sachet:
5 ml dried thyme
3 bay leaves
3 garlic gloves
10 parsley stems
2 ml peppercorn, crush
45 g salt
20 g granulated sugar
2.8 L white stock
960 g pork bones

Procedures

1. Render the salt pork over medium heat.

2. Add the mirepoix and sauté, but do not brown.
 3. Add the tomatoes, tomato puree, sachet, salt and sugar.
4. Add the stock and bones.
5. Simmer slowly for 1 to 2 hours or until the desired consistency has been reached.
6. Remove the bones and sachet and pass the sauce through a food mill. Cool in a water bath and
refrigerate.

Yield: 1 gallon

Hollandaise Sauce

Hollandaise and the small sauces derived from it are emulsified sauces. Egg yolks, which contain large
amounts of lecithin, a natural emulsifier, are used to emulsify warm butter and a small amount of water, lemon
juice or vinegar. When the egg yolks are vigorously whipped with the liquid while the warm butter is slowly
added, the lecithin coats the individual fat droplets and holds them in suspension in the liquid.

A properly made hollandaise is smooth, buttery, pale yellow-lemon-colored and very rich. It is lump-
free and should not exhibit any signs of separation. The buttery flavor should dominate but not mask the flavors
of the egg, lemon and vinegar. The sauce should be frothy and light, not heavy like mayonnaise.

Rescuing a Broken Hollandaise

Occasionally, a hollandaise will break or separate and appear thin, grainy or evenly lumpy. A
sauce breaks when the emulsion has not formed or the emulsified butter, eggs or liquid have separated.
This may happen for several reasons:

1. the temperature of the eggs or butter may have been too high or too low
2. the butter may have been added too quickly
3. the egg yolks may have been overcooked
4. too much butter may have been added or the sauce may not have been whipped vigorously
enough

To rescue or emulsify broken hollandaise you must first determine whether it is too hot or too
cold. If it is too hot, allow the sauce to cool. If it is too cold, reheat the sauce over a double boiler before
attempting to rescue it.

For 1 quart (approximately 1 liter) of broken sauce, place 1 tablespoon (15 ml) water in a clean
stainless steel bowl and slowly beat in the broken sauce. If the problem seems to be that the eggs were
overcooked or too mushy butter was added, add a yolk to the water before incorporating the broken
sauce.

Mise en Place

 Crush white peppercorn.

 Warm clarified butter.
Ingredients

2 ml white peppercorns, crushed

90 ml white wine vinegar
60 ml water
6 egg yolks, pasteurised
45 ml lemon juice
480 ml clarified butter, warm
Salt and white pepper
Cayenne pepper
Procedure

1. Combine the peppercorn, vinegar and water in a small saucepan and reduce by ½.
2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction through a chinois
into the yolks. There should be ½ ounce (15 ml acidic reduction for each egg yolk used.
3. Place the bow over a double boiler, whipping the mixture continuously with a wire whip. As the yolks
cook, the mixture will be thickening. When the mixture is thick enough to leave a trail across the surface
when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.
4. Whip in 1 ounce (30 ml) lemon juice to stop the yolks from cooking.
5. Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly
whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more
quickly. Continue until all the butter is incorporated.
6. Whip the remaining lemon juice. Adjust the seasonings.
7. Strain the sauce through cheesecloth if necessary and hot for service in a warm (not simmering) bain
marie. This sauce may be held approximately 1 to 1 ½ hours.

Yield: 720 milliliters

USING SAUCES

SAUCE QUALITIES USE

Béchamel Smooth, rich and creamy; no Vegetables, pasta, eggs

graininess with rich sheen
Fish, shellfish, poultry

Veal, pork

Veloute Smooth and rich; ivory-colored; good

flavor of the stock used; not pasty or
heavy Poach fish

Lobster, white fish, crab, eggs

Delicate white fish, oyster

Eggs, chicken, sweetbreads

Roast beef, corned beef, baked ham

Sauté poultry, white meats

Vegetables

Braised poultry

Espagnole Smooth and rich; dark brown color; Sautéed or grilled meats and poultry
 good meat flavor Broiled meats

Roasted meats and game

Grilled or roasted meats and game, ham

Sautéed poultry, grilled meats and game,

sweetbreads

Pork

Tomato Thick and rich; slightly grainy; full- Meats, poultry, vegetables, pastas and for
flavored making small sauces

Fish, eggs, chicken

Pasta, grilled or sautéed poultry and

white meats

Hollandaise Smooth and rich; buttery flavor; light Grilled or sautéed meats and fish
and slightly frothy; pale yellow color;
no signs of separating Poached fish, eggs, vegetables

TROUBLESHOOTING CHART FOR SAUCES

PROBLEM REASON SOLUTION

Lumpy Roux undercooked Increase cooking time of roux

Stock cold when roux added Heat stock before adding roux; strain
through chinois to remove lumps

Strain, make cornstarch slurry and

cook until thickened, stirring
Cornstarch not properly dissolve constantly

Pasty or floury taste Sauce undercooked after starch was Increase cooking time
added

Grainy texture Starch or flour not properly gelatinizes Increase cooking time

Eggs overheated in liaison Discard sauce

Thick consistency Too much thickener Decrease thickener; add additional

liquid

Decrease cooking time; add

Sauce reduce too much additional liquid

Thin consistency Not enough thickener Add more roux or cornstarch slurry
 Starch-thickened sauce overhead Do not reheat sauces thickened with
cornstarch

Continue cooking until sauce

Insufficiently reduced thickened

Separates, breaks
Temporary emulsion failed
Whisk sauce again (vinaigrette); cool
to 110oF – 120oF (43oC – 49oF), then
whisk again to reincorporate fat;
reheat sauce over double boiler, then
beat into water

Beat an egg yolk and water together,

Eggs overcooked then beat into sauces, discard sauce if
liaison was used and overheated

Gray color or metallic Aluminum pan used Discard; use nonreactive pan to make
taste cream sauce

Soups

Soups are universally recognized as comfort foods in which seasonal ingredients can shine. Although
fresh ingredients are preferable, wise use of leftovers means that a daily soup special can be an economical and
practical menu item.

Seasonings and garnishes can be used for soups; it may be from the finest and expensive ingredients or
from leftovers from the production.

Most soups can be classified by cooking technique and appearance as either clear or thick. Clear soups
include broths made from meat, poultry, game, fish or vegetables as well as consommés, which are broths
clarified to remove impurities. Thick soups include cream soups and puree soups. The most common cream
soups are those made from vegetables cooked in the liquid that is thickened with a starch and pureed; cream is
then incorporated to add richness and flavor. Puree soups are generally made starchy vegetables or legumes.
After the main ingredient is simmered in a liquid, the mixture – or a portion of it – is pureed.

Some soups (notably bisques and chowders as well as cold soups such as gazpacho and fruit soup) are
neither clear nor thick soups. They use special preparation methods or a combination of the methods.

A soup’s quality is determined by its flavors, appearance and texture. A good soup should be full-
flavored with no sour tastes. Flavors from each of the soup’s ingredients should blend and compliment with no
one flavor overpowering another. Consommés should be crystal clear. The vegetables in vegetable soups should
be brightly colored, not gray. Garnishes should be attractive and uniform in size and shape. The soup’s texture
should be very precise. If it is supposed to be smooth, then it should be very smooth and lump-free. If the soft
and crisp textures of certain ingredients are to contrast, the soup should not be overcooked, as this causes all the
ingredients to become mushy and soft.

Garnishing is an important consideration when preparing soups. When applied to soups, the word
garnish has two meanings. The first is the more typically associated with the word. It refers to the soup
decoration. The second refers to food that may serve not only as decorations but also a critical component of the
final product.

Clear Soup

All clear soups start as a stock or broth. Broths may be served as finished items, used as the base for
other soups or refined (clarified) into consommé.

Broths

The techniques for making stocks are identical to those used for making broths. Like stocks,
broths are prepared by simmering flavoring ingredients in a liquid for a long time. Broths and stocks
differ into two ways. First, broths are made with meats instead of just bones. Second, broth can be
served as finished dishes, whereas stocks are generally used to prepare other items.

Broths are made from meat, poultry, fish or vegetables cooked in liquid. An especially full-
flavored broth results when a stock and not just water is used as the liquid. Cuts of meats from the
shank, neck or shoulder results in more flavorful broths, as well as the flesh of mature poultry. Proper
temperature, skimming and straining help produce well-flavored clear broths.

Procedure for Preparing Broths

1. Truss or cut the main ingredient.

2. Brown the meat; brown or sweat the mirepoix or vegetables as necessary.
3. Place the main ingredient and mirepoix or vegetables in an appropriate stockpot and add enough
cold water or stock to cover. Add a bouquet garni or sachet d’epices if desired.
4. Bring the liquid slowly to boil; reduce to a simmer and cook, skimming occasionally, until the main
ingredient is tender and the flavor is fully developed.
5. Carefully strain the broth through a china cap lined with damp cheesecloth; try to disturb the
flavoring ingredients as little as possible in order to preserve the broth’s clarity.
6. Cool and store following the procedures for cooling stocks. Or bring to boil, garnish as desired and
hold for service.

Consommé

A consommé is a stock or broth that has been clarified to remove impurities so that it is crystal
clear. Traditionally, all clear broths were referred to as consommés; a clear broth further refined using
the process described later was referred to as a double consommé. The term double consommé is still
used occasionally to describe any strongly flavored consommé.

Well-prepared consommés should be rich in the flavor of the main ingredients. Beef and game
consommés should be dark in color; consommés made from poultry should have a golden to light amber
color. They should have substantial body as a result of their high gelatin content, and all consommés
should be perfectly clear with no trace of fat.
 Consommé is a refined broth, it is absolutely essential that the broth or stock used be of the
highest quality. Although the clarification process adds some flavor to the consommé, the finished
consommé will be only as good as the stock or broth from which it was made.

The Clarification Process

To make consommé, you clarify a stock or broth. The stock or broth to be clarified must be cold
and grease-free. To clarify, the cold degreased stock or broth is combined with a mixture known as clear
meat or clarification. A clarification is a mixture of egg whites; ground meat, poultry or fish; mirepoix,
herbs and spices; and an acidic product, usually tomatoes, lemon juice or wine.

The stock or broth and clarification are then slowly brought to a simmer. The albumen in the egg
whites and meat begin to coagulate, it traps impurities suspended in the liquid. As coagulation continues,
the albumen-containing items combine with the other clarification ingredients and rise to the liquid’s
surface, forming a raft. As the mixture simmers, the raft ingredients release their flavors, further
enriching the consommé.

After simmering, the consommé is carefully strain through several layers of cheesecloth to
remove any trace of impurities. It is then completely degreased, either by cooling and refrigerating, then
removing the solidified fat, or carefully ladling the fat from the surface. The result is a rich, flavorful,
crystal-clear consommé.

Procedure for Preparing Consommés

1. In a suitable stock stockpot, combine the ground meat, lightly beaten egg white and other
clarification ingredients.
2. Add the cold stock or broth and stir to combine with the clarification ingredients.
3. Over medium heat, slowly bring the mixture to a simmer, stirring occasionally.
4. As the raft forms, make a hole in its center so that the liquid can bubble through, cooking the raft
completely and extracting as much flavor as possible from the raft ingredients.
5. Simmer the consommé until full flavor develops, approximately 1 to ½ hours.
6. Carefully strain the consommé through several layers of cheese cloth and degrease completely.
7. If the consommé will not be used immediately, it should be cooled and refrigerated, following the
process for cooling stocks. When the consommé is completely cold, remove any remaining fat that
solidifies on its surface.
8. After reheating consommé, small dots of fat appear on the surface, they can be removed by blotting
with a small piece of paper.

Correcting a Poorly Clarified Consommé

A clarification may fail for a variety of reasons. For example, if the consommé is allowed to boil
or if it is stirred after the raft has formed, a cloudy consommé can result. If the consommé is
insufficiently clear, a second clarification can be performed using the following procedures. This second
clarification should be performed only once because the eggs remove not only impurities but also some
of the consommé’s flavor and richness.
 1. Thoroughly chill and degrease the consommé.
2. Lightly beat four egg whites per gallon (approximately 4 liters) of consommé and combine with the
cold consommé.
3. Slowly bring the consommé to a simmer, stirring occasionally. Stop stirring when the egg whites
begin to coagulates.
4. When the egg whites are completely coagulated, carefully strain the consommé.

Thick Soups

There are two kinds of thick soups: cream soups and puree soups. In general, cream soups are
thickened with a roux or other starch, whereas puree soups rely on a puree of the main ingredients for
thickening. But in certain ways the two soups are similar. Some puree soups are finished with cream or partially
thickened with roux or other starch.

Two Kinds of Thick Soups

Cream soups

Most cream soups are made by simmering the main ingredients (for example, broccoli for cream of
broccoli soup) in a white stock or thin veloute sauce to which seasonings have been added. The mixture is then
pureed and strained. After the consistency has been adjusted, the soup is finished by adding cream. In classic
cuisine, thin béchamel sauce is often used as the based for cream soups and can be substituted for veloute in
many cream soup recipes. Properly made cream soups should have a silken texture and the thickness of heavy
cream. The flavor of the soup’s main ingredient should be pronounced.

Both hard vegetables (celery and squash) and soft or leafy vegetable (spinach, corn, broccoli and
asparagus) are used for cream soups. Hard vegetables are generally sweated in butter without browning before
the liquid is added. Soft and leafy vegetables are generally added to the soup after the liquid is brought to a boil.
It is important to cook the flavoring ingredients until they are soft and can be passed through a food mill easily
because cream soups are pureed.

All cream soups are finished with milk or cream. Using milk thins the soup while adding richness; using
the same amount of cream adds much more richness without the same thinning effect.

Cold milk and cream curdle easily if added directly to a hot or acidic soup. To prevent curdling:

1. Never add cold milk or cream to hot soup. Bring the milk or cream to a simmer before adding it to
the soup or temper the milk or cream by gradually adding same hot soup to it and then incorporating
the warmed mixture into the rest of the soup.
2. Add the milk or cream to the soup just before the service, if possible.
3. Do not boil the soup after the milk or cream has been added.
4. Use béchamel or cream sauce instead of milk or cream to finish cream soups because the presence of
roux or other starch helps prevent curdling.

Procedure for Preparing Cream Soups

1. In a soup pot, sweat hard vegetable such as squash, onions, carrots and celery in oil or butter without
browning.
 2. In order to thicken the soup:
a. Add flour and cook to make a blond roux, then add the cooking liquid (stock)
b. Add the stock to the vegetables, bring the stock to a simmer and add a blond roux that was
prepared separately.
c. Add a thin veloute or béchamel sauce to the vegetables.
3. Bring to a boil and reduce to a simmer.
4. Add any soft vegetables such as broccoli or asparagus, and a sachet or bouquet garni as desired.
5. Puree the soup by passing it through a food mill, blender, food processor or vertical cutter/ mixer. Strain
through a china cap if desired. If the soup is too thick, adjust the consistency by adding hot white stock.
6. Finish the soup by adding hot milk or cream or a thin béchamel or cream sauce. Adjust the seasonings
and serve.

Puree Soup

Puree soups are hearty soups made by cooking starchy vegetables or legumes in a stock or broths, then
pureeing all or a portion of them to thicken the soup. Puree soups are similar to cream soups, they both consist
of a main ingredient that is first cooked in a liquid, and then pureed. The primary difference is that unlike cream
soups, which are thickened with starch, puree soups generally do not use additional starch for thickening. Puree
soups depend on the starch content of the main ingredient for thickening. Puree soups are generally coarser then
cream soups and are typically not strained after pureeing. When finishing puree soups with cream, follow the
guidelines discussed previously for adding cream to cream soups.

Puree soups can be made with dried or fresh beans such as peas, lentils and navy beans or with any
number of vegetables, including cauliflower, celery root, turnips and potatoes. Dried potato or rice is often used
to help thicken vegetable puree soups.

Procedure for Preparing Puree Soups

1. Sweat the mirepoix in butter without browning.

2. Add the cooking liquid.
3. Add the main ingredients and a sachet or bouquet garni.
4. Bring to a boil, reduce to a simmer and cook until all the ingredients are soft enough to puree easily.
Remove and discard the sachet or bouquet garni.
5. Reserve a portion of the liquid to adjust the soup’s consistency. Puree the rest of the soup by passing it
through a food mill. Food processor, blender or vertical cutter/ mixer.
6. Add enough of the reserved liquid to bring the soup to the correct consistency. If the soup is still too
thick, add hot stock as needed.
7. Return the soup to a simmer and adjust the seasonings.
8. Add hot cream to the soup if desired.

Specialty Soups

A specialty soups highlights the cuisine of a specific region, the use of special ingredients or techniques.
Specialty soups include bisques and chowder as well as cold soups and international soups that used
special method or a combination of the method used for clear and thick soups.

Bisques
 Traditional bisques are shellfish soups thickened with cooked rice. Bisques are prepared using a
combination of cream and puree soup procedures. They are generally made from shrimp, lobster or crayfish and
are thickened with a roux instead of rice for better stability and consistency.

Most of bisque’s flavor comes from crustacean shells, which are simmered in the cooking liquid, pureed
(along with the mirepoix), returned to the cooking liquid and strained after further cooking. Pureeing the shells
and returning them to the soup also adds the thickness and grainy texture associated with bisques.

Bisques are enriched with cream, following the procedures for cream soups, and can be finish with
butter for additional richness. The garnish should be diced flesh from the appropriate shellfish.

Procedure for Preparing Bisques

1. Caramelize the mirepoix and main flavoring ingredients in fat.

2. Add a tomato product and deglaze with wine.
3. Add the cooking liquid (stock or veloute sauce)
4. Incorporate roux if needed.
5. Simmer, skimming as needed.
6. Strain the soup, reserving the solids and liquid. Puree the solids in a food mill or processor and return
them to the liquid. Reduce to a simmer.
7. Strain the soup through a fine chinois or a china cap lined with cheese cloth.
8. Return the soup to a simmer and finish with hot cream.

Chowder

The word chowder is derived from the Breton phrase faire Chaudière, which means to make a fish stew
in a caldron. Chowders are hearty soups with chunks of the main ingredients and garnishes. Chowders contain
milk or cream. Although there is thin chowder, most chowder is thickened with roux. The procedures for
making chowders are similar to those for making cream soups except that chowders are not pureed and strained
before the cream is added.

Procedure for Preparing Chowders

1. Render finely diced salt pork over medium heat.

2. Sweat mirepoix in the rendered pork.
3. Add flour to make roux.
4. Add the liquid.
5. Add the seasoning and flavoring ingredients according to their cooking times.
6. Simmer, skimming as needed.
7. Add milk or cream.
Cold Soup

Cold soups can be as a chilled version of a cream soup or as creative as a cold fruit soup blended with
yogurt. Cold fruit soups have become popular on contemporary dessert menus. Other than the fact that they are
cold, cold soup are difficult to classify because many of them use unique or combination preparation method.
Regardless, they are divided into two categories: cold soup that require cooking and those that do not.
 Cooked Cold Soup
Many cold soups are simply a chilled version of a hot soup. When serving a hot soup cold, there
several considerations:
1. If the soup is to be creamed, add the cream at the last minute. Although curdling is not as much of a
problem as it is with hot soups, adding the cream at the last minute helps extend the soup’s shelf life.
2. Colds soups should have a thinner consistency than hot soups. To achieve the proper consistency,
use less starch if starch is used as the thickener or use a higher ratio of liquid to main ingredient if
the soup is thickened by pureeing. Consistency should be checked and adjusted at service time.
3. Cold dull the sense of taste, so cold soups require more seasoning than hot ones. Taste the soup just
before service and adjust the seasonings as needed.
4. Always serve cold soups as cold as possible, using chilled bowls.

Many cooked cold soups use fruit juice (typically apple, grape or orange) as a base and are
thickened with cornstarch or arrowroot as well as with pureed soup. For additional flavor, wine is
sometimes used instead of a portion of fruit juice. Cinnamon, ginger and other spices that complement
fruit are commonly added, as is lemon or lime juice, which adds acidity as well as flavor. Yogurt or sour
cream can be used as an ingredient or garnish to add richness.

Uncooked Cold Soup

Some cold soups are not cooked at all. Rather, they are rely only on pureed fruits or vegetables
for thickness, body and flavor. Cold stock is sometimes used to adjust the soup’s consistency. Dairy
products such as cream, sour cream are sometimes added to enrich and flavor the soup.

Garnishing Soup

Garnishes and toppings can range from a simple sprinkle of chopped parsley on a bowl of cream soup.
Some soups are so full of attractive, flavorful and colorful foods that are integral parts of soup (for example,
vegetables and chicken in chicken vegetable soup) that no additional garnishes are necessary. The garnish
determines the type of soup. For example, a beef broth garnished with cooked barley and diced beef becomes
beef barley soup.

Guidelines for Garnishing

Although some soups (particularly consommé) have traditional garnishes, many soups depend on
the chef’s imagination and the kitchen’s inventory for the finishing garnish. The only rules are as
follows:

1. The garnish should be attractive.

2. The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size.
This is particularly important when garnishing a clear soup such as a consommé, as the consommé’s
clarity highlights the precise cuts.
3. The garnish’s texture and flavor should complement the food.
4. Starches and vegetables used as garnishes should be cooked separately, reheated and placed in the
soup bowl before the hot soup is added. If they are cooked in the soup, they may cloud or thicken the
soup or alter its flavor, texture and seasoning.
5. Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart,
vegetable should be firm but no mushy, and pasta and rice should maintain their identity. These
types of garnishes are usually held on the side and added to the hot soup at the last minute to prevent
overcooking.
Soup Storage

When you make large batches of soup, cool and refrigerate the soup before you add the milk or cream. It
is best to heat only small batches of soup if you hold the soup in a steam table. Restock the soup when
necessary. Soups continue to thicken while they are set in holding in the steam table. Be sure to check the
consistency before you serve them. To keep the soup from scorching, stir it often. Taste the soup to see if the
seasonings need to be adjusted.

UNIT OF COMPETENCY: PREPARE SALADS AND DRESSINGS

ELEMENTS:

1. Perform Mise en place

2. Prepare a variety salads and dressings
3. Present a variety of salads and dressings
4. Store salads and dressings

The word "SALAD" comes from the Latin word sal meaning salt. The word salary comes from the same
root because salt was once so valuable and rare that it formed part of the pay of Roman soldiers. Oil vinegar and
seasonings became associated with salt because they add flavor to the food.

Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta,
legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a
mixture of cold or hot foods, often including vegetables and/or fruits. Salads are served and eaten with dressing.
They can be used as an appetizer, an accessory, a main dish or a dessert.
 Salads are classified as simple and compound. A simple salad in France and Italy is just fresh, dry
lettuces served with vinaigrette dressing known as Sauce Salad or Sauce Vinaigrette. Simple salad could be
tomato salads and cucumber salads, in as much as they are only one thing. Compound salads are composed of
simple salads that are never tossed and may have ingredients like seafood’s or meats and they could be main
course in itself.

Dressing is an emulsion of two liquids which immiscible with each other or incapable of being mixed or
blended. It could be liquid or semiliquid used to flavor, moisten, and enrich salads.

A dressing is typically defined as a sauce-usually cold-used to coat or top salads and some cold
vegetable, fish and meat dishes. There are different types of emulsions used in a salad dressing. One is a
temporary emulsion, semi-permanent and the other is a permanent emulsion:

*A temporary emulsion is usually a simple oil and vinegar dressing because the 2 liquids always separate after
being shaken.

* Mayonnaise is also a mixture of oil and vinegar, but the 2 liquids do not
separate. This is because the formula also contains egg yolk, which acts as
an emulsifier. This means that the egg yolk forms a layer around each of the
tiny droplets and holds them in suspension. This is an example of a permanent
emulsion.

SALAD INGREDIENTS

 Freshness & variety of ingredients are essential

 Lettuce is usually the first choice of most people

Salad Greens Avocado

Cucumbers
Iceberg Lettuce Alfalfa Sprouts
Romaine Lettuce Jerusalem Artichokes
Chinese cabbage or Celery Cabbage Bean Sprouts
Boston Lettuce Kohlrabi
Spinach Broccoli
Bibb or Limestone Lettuce Mushrooms
Dandelion Greens Cabbage
Loose-Leaf Lettuce Onions & Scallions
Watercress Cauliflower
Escarole Peppers, red, green & yellow
Chicory or Curly Endive Celery
Belgian Endive Radishes
Arugula Celeriac (celery root)
Radicchio Tomatoes

Vegetables, Raw Vegetables, Cooked, Pickled, and Canned

Artichoke Hearts Protein Foods
Hearts of Palm
Asparagus Meats (beef, ham)
Leeks Bacon
Beans Poultry (chicken, turkey)
Olives Eggs, hard cooked
Beets Fish and Shellfish (tuna,
Peas Cheese, cottage
Carrots crab, shrimp, lobster, salmon,
Peppers, roasted & pickled Cheese, aged or cured types
Cauliflower sardines, anchovies, herring,
Pimientos any fresh cooked fish)
Corn Salami, luncheon meats, etc
Potatoes
Cucumber Pickles
Water Chestnuts

Starches

Dried Beans (cooked or canned)

Rice
Potatoes
Bread (croutons)
Macaroni products

Fruits, Fresh, cooked, Canned, or Frozen

Apples
Mangos
Apricots
Melons
Bananas
Oranges
Berries
Papayas
Cherries
Peaches & Nectarines
Coconut
Pears
Dates
Persimmons
Figs
Pineapple
Grapefruit
Plums
Grapes
Prunes
Kiwi
Pomegranates
Mandarin Oranges/Tangerines
Raisins
INGREDIENTS IN MAKING SALAD DRESSINGS

OILS

Corn oil is widely used in dressings. It has a light golden color and is nearly tasteless, except for a very mild
cornmeal-type flavor.

Cottonseed oil, soybean oil, canola oil and safflower oil are bland, nearly tasteless oils.

Vegetable oil or salad oil is a blend of oils and is popular because of its neutral flavor and relatively low cost.

Peanut oil has a mild but distinctive flavor and may be used in appropriate dressings. It is somewhat more
expensive.

Olive oil has a distinctive, fruity flavor and aroma and a greenish color. The best olive oils are called virgin or
extra-virgin, which means they are made from the first pressing of the olives. Because of its flavor, olive oil is
not an all-purpose oil, but may be used in specialty salads such as Caesar salad.

Walnut oil has a distinctive flavor and a high price. It is occasionally used in fine restaurants featuring specialty
salads. Other nut oils, such as hazelnut oil, are sometimes used.

VINEGAR

Cider vinegar is made from apples. It is brown in color and has a slightly sweet apple taste.

White or distilled vinegar is distilled and purified so that it has a neutral flavor.

Wine vinegar may be white or red, and it has, naturally, a winey flavor.

Flavored vinegars have had another product added to them, such as tarragon, garlic, or raspberries.

Sherry vinegar is made from sherry wine and, consequently, has the distinctive flavor of that wine.

Balsamic vinegar is special wine vinegar that has been aged in wooden barrels. It is dark brown in color and
has a noticeably sweeter taste.

Other specialty vinegars include malt vinegar, rice vinegar, and vinegars flavored with fruits, such as
raspberry.

LEMON JUICE

Fresh lemon juice may be used in place or in addition to vinegar in some preparations, when its flavor is
desired.
EGG YOLK

Egg yolk is an essential ingredient in mayonnaise and other emulsified dressings. For safety, pasteurized eggs
should be used, and the finished product should be refrigerated to guard against spoilage.

SEASONINGS

Nearly any herb or spice can be used in salad dressings. Remember that dried herbs and spices need
extra time to release their flavors if they are not heated in the product. Other ingredients added for flavoring
include mustard, ketchup, Worcestershire sauce, and various kinds of cheeses.

MAYONNAISE MAKING BY HAND

Mayonnaise is easiest to make when all ingredients are at normal room temperature.
Ingredients: 1 egg yolk, ½- 3/4 c. oil,1 tsp. lemon juice or vinegar, 1 tsp mustard
Points to remember

 Whisk your egg yolk for a minute or two before adding mustard; soon as they are thick and sticky, they
are ready to absorb the oil.
 Add the oil as slowly as you can to start with, in droplets, until the emulsion process begins and the
sauce thickens into a heavy cream.
 Once the egg have thickened you can start adding the oil in a steady stream.
 Season at the end adding some acidity such as lemon juice or vinegar.
 One egg you could only hold ½ to ¾ cup of oil. As a beginner, start with using ½ cup of oil.

 Tip

If the mixture splits, add this into a new egg yolk, drip by drip, as you did with the olive oil

Choose a light olive oil, groundnut, canola or vegetable oil when making mayonnaise, avoid extra virgin
olive oil, the flavor is too strong.

Vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens, and other cold
vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1
part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices,
herbs, shallots, onions, mustard, etc.

Mixing the Vinaigrette

The most effective way of combining the oil and the vinegar is in a blender. If blender is not available, combine
everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don't use an
aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could
even seal the ingredients in a clean glass jar or bottle and shake to combine.

For best results, all ingredients should be at room temperature when you begin. The cooler the oil, the more
difficult it is to make an emulsion.
Once you've mixed things up, let the flavors meld for a while, especially when you go beyond the basic formula
and introduce additional ingredients like minced onion, garlic, herbs and so on. Ideally, prepare the vinaigrette
in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!

Basic Vinaigrette Recipe

This simple oil & vinegar salad dressing, which is also called a basic vinaigrette or basic French dressing, can
be mixed up in a flash. It uses the standard 3:1 vinaigrette ratio, meaning 3 parts oil to 1 part vinegar.

Ingredients

 ¾ cup salad oil (see note)

 ¼ cup white wine vinegar
 Kosher salt and ground white pepper (or freshly ground black pepper), to taste

Preparation

1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
2. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld.
3. Give the dressing a good whisk immediately before serving.

Makes 1 cup of dressing.

NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe. You can also use any light,
neutral-flavored oil like safflower, canola or soybean oil.
Balsamic vinaigrette
INGREDIENTS:
1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil
PROCEDURE:
1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in
the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.
Lemon vinaigrette
INGREDIENTS:
1 ¼ cups extra-virgin olive oil
1 cup freshly squeezed lemon juice
2 ½ teaspoons Dijon-style mustard
3 teaspoons fresh thyme leaves, chopped
5 cloves garlic, minced
2 teaspoons coarse salt
½ teaspoon freshly cracked black pepper
PROCEDURE:
1. In a bowl combine olive oil, lemon juice, mustard, thyme, garlic, salt and pepper. Whisk briefly and store
covered in the refrigerator. Serve at room temperature and stir just before serving.
Mango dressing
INGREDIENTS:
2 each mango, peeled, pitted, cut into small chunks
1 jar pickled ginger
¼ cup soy sauce
¾ cup Italian dressing
3 Tablespoons granulated sugar
½ cup vegetable oil
To taste: garlic and pepper seasoning, powdered ginger
PROCEDURE:
1. In a blender place the mangoes, pickled ginger (with the juice), soy sauce, Italian dressing, and granulated
sugar. Start to blend.
2. Slowly start adding in the oil. Season to taste with garlic and pepper and the powdered ginger. Taste and
adjust the seasonings if necessary. Keep refrigerated until ready to use.
Caesar dressing
INGREDIENTS:
15 cloves, garlic, minced
5 Tablespoons Dijon mustard
5 Tablespoons white vinegar
10 Tablespoons mayonnaise
2 ½ cups olive oil
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon lemon juice
PROCEDURE:
1. Combine garlic, mustard, vinegar, and salt in a blender and mix thoroughly.
2. Add mayonnaise and blend together to form a thick base.
3. In a slow stream add olive oil through the hole in the lid.
4. Scrape the dressing into a bowl and season to taste with pepper and lemon juice.
5. Store in the refrigerator until ready to use.

VARIETY OF SALADS

A. Leafy or salad greens

Identifying Salad Greens

• Salad greens are not all green in color.

• Salad greens are however all leafy vegetables.

• Lettuce has been served for 2500 years, as early as the Persians.

• The most common types of lettuce are iceberg, romaine, butter head and leaf lettuce.
• Other examples of salad greens include micro greens, baby and micro greens, chicory, spinach,
sprouts, watercress, edible flowers, fresh herbs.

Purchasing Salad Greens

• Most leafy greens are available year round, with some of the specialty greens being seasonal.

• The general pack for “heads of lettuce” is a 24 pack, with other types of packing for specific greens.

• Salad greens should always arrive fresh, blemish free and no damage to the outer leaves.

• Salad greens should be purchased daily.

• Salad greens can be purchased whole or pre-cut. Specifics are important, you must consider the
requirements of the operation when purchasing.

Storing Salad Greens

• Salad greens are all perishable, some more than others.

• Salad greens should be stored in their original packaging at temperatures ranging from 34 degrees F –
38 degrees F.

• Salad greens should not be stored with fruits and vegetables that contain ethylene gas. Ethylene gas
causes accelerated ripening. Examples include tomatoes and apples.

• Salad greens should only be washed when ready for use. Excessive handling and water can cause
decomposition of salads greens.

Preparing Salad Greens

• Salad greens, “To tear or to cut?” The general rule of thumb for preparing greens is that delicate greens
should be torn into bite sized pieces, while those that are heartier in texture can be cut with a sharp knife.

• The dilemma of whether or not to cut or tear leafy greens is many times due to the training of the
respective chef and the regional products that he or she may have been exposed to.

• When serving salad greens, the bottom line is to provide a fresh, crisp, bite size product to the guest,
most every chef agrees upon this “golden rule”.
 
Washing Salad Greens
• Salad greens should always be washed in cold water after tearing or cutting into bite-sized pieces.
Washing of whole heads of leafy greens may not remove hidden dirt and debris near center and at the
root system. 

Drying Salad Greens

• Salad greens need to be dried following the washing process to avoid deterioration of the leaves.

• Wet salad greens will not stay crisp and will wilt and lose quality rapidly.

• Salad greens should be drained in a strainer or colander and then should be dried in a salad spinner.
The salad spinner is currently the most popular way to dry salad greens, however the standby classic
method and alternative should a salad spinner not be available is to strain and blot the wet greens with
paper towels.  
 Dressing Salad Greens
• Salad greens can be complimented by a number of dressings and other ingredients. Some of those
ingredients include oils, vinegars, herbs, spices and other flavoring and seasoning agents.

• Salad greens should have an oil coating prior to the addition of any acid such as vinegar or lemon. The
oil coats the leaves and keeps them from immediately wilting and decomposing.
• Salad greens should always be dressed just prior to serving the guest, otherwise the palatability and
visual qualities of the greens will diminish.

B. Non-leafy

C. Protein

D. Combination - combination of different ingredient or different kinds of salad

E. Congealed - also called gelatin salad, jelly salad, or molded salad, is a salad made with flavoured gelatin,
fruit and sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage
cheese, cream cheese, marshmallows, nuts or pretzels.

F. Fruit - salad with fruit as the main ingredient.

G. Cooked - main course salad that contains cooked foods as the main ingredient.

PARTS OF A SALAD
A plated salad may have as many as four parts: base, body, dressing, and garnish. All salads
have body and most have dressing, but base and garnish are parts of only some salads.

Base or Underliner

A scoop of potato salad looks bare when served by itself on a salad plate as a side dish.
Placing it on a bed of lettuce leaves makes it more appealing and also emphasizes its
identity as a salad. Although most tossed green salads and many composed salads are
presented without an underliner, bound salads and some other vegetable salads may be
more attractive and appetizing when served on a bed of leafy greens.
Cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give
height to salads and help confine loose pieces of food.
A layer of loose, flat leaves (such as romaine, loose-leaf, or chicory) or of shredded
lettuce may be used as a base. This kind of base involves less labor and food cost, as it is
not necessary to separate whole cup-shaped leaves from a head.

Body

This is the main part of the salad.

Garnish

A garnish is an edible decorative item that is added to a salad to give eye appeal, though
it often adds to the flavor as well. It should not be elaborate or dominate the salad. Remember
this basic rule of garnishing: Keep it simple.
Garnish should harmonize with the rest of the salad ingredients and should be
edible. It may be mixed with the other salad ingredients (for example, shreds of red cabbage
mixed into a tossed green salad), or it may be added at the end.
 Often, the main ingredients of a salad form an attractive pattern in themselves, and
no garnish is necessary. In the case of certain combination salads and other salads with
many ingredients or components, there may be no clear distinction between a garnish
and an attractive ingredient that is part of the body. In general, if a salad is attractive and
balanced without an added garnish, don’t add one.
Vegetables, fruits and protein foods, cut into simple appropriate shapes may be used as garnish.

Dressing

Dressing is a seasoned liquid or semiliquid that is added to the body of the salad to give
it added flavor, tartness, spiciness, and moistness.
The dressing should harmonize with the salad ingredients. In general, use tart dressings
for green salads and vegetable salads and use slightly sweetened dressings for fruit
salads. Soft, delicate greens like Boston or Bibb lettuce require a light dressing. A thick,
heavy dressing will turn them to mush.
Dressings may be added at service time (as for green salads), served separately for
the customer to add, or mixed with the ingredients ahead of time (as in potato salad,
tuna salad, egg salad, and so on).
Remember: Dressing is a seasoning for the main ingredients. It should accent their
flavor, not overpower or drown them

Varieties of salad

Name Image Origin Type Description

Made from yardlong beans, carrots and
Indonesia,
Vegetable cabbage which are pickled in vinegar
Acar Malaysia, and
salad and dried chili peppers. The vegetables
Singapore
are then tossed in ground peanuts.

Mixed with sour cream and/or

sweetened whipped cream, miniature
Ambrosia United States Fruit salad
marshmallows, pineapple, mandarin
oranges and coconut.

Italian salami, Italian cheese, lettuce,

Antipasto Italy Meat salad
olives, Italian dressing

Combines many different vegetables

Vegetable
Arab salads Arab cuisine and spices, and often served as part of a
salad
mezze

A pickled (through brined or vinegared)

vegetable or fruit dish, commonly found
in Indonesia. The vegetable asinan is
Vegetable preserved vegetables served in a thin,
Asinan Indonesia or fruit hot, peanut sauce with vinegar, topped
salad with peanuts and krupuk. The fruit
asinan is preserved tropical fruits served
in sweet, hot and sour vinegar and chili
sauce, sprinkled with peanuts.
 Name Image Origin Type Description
Mainly composed of cooked pole beans
(green beans and/or yellow wax beans),
cooked chickpeas (garbanzo beans),
Bean salad Bean salad cooked kidney beans and sliced or diced
fresh beetroot. The beans are marinated
in an oil/vinegar vinaigrette, sometimes
sweetened with sugar.
A papaya salad. Herbs added to the
salad either as ingredients or garnishes
might include kantrop,[2] lime leaves
and basil. The dressing may include fish
Bok l'hong
Cambodia Fruit salad sauce, shrimp paste, dried shrimp,
boklahong
preserved crabs, crushed peanuts and/or
lime juice. Other vegetables used may
include diced tomatoes and shredded
carrots.
Romaine lettuce and croutons dressed
Mexico, United Green with parmesan cheese, lemon juice,
Caesar salad
States salad olive oil, egg, Worcestershire sauce,
anchovies, and black pepper.
American
(cuisine).
Invented in 1910 Celery hearts simmered in a veal or
by Victor chicken stock, chilled (often in a citrus
[1] Vegetable
Celery Victor Hertzler who is or vinegar marinade), tossed with mild
salad
also credited by peppers, then served over Romaine
some as lettuce.
inventing crab
Louis.[2]
a salad consisting of grated cheese,
Cheese
Cheese slaw grated carrot and a mayonnaise
salad
dressing.[3]
Usually made with hard-boiled eggs,
strips of ham or another cold cut (such
as roast beef, turkey, or chicken),
croutons, tomatoes, cucumbers, and
Vegetable cheese (often crumbled), all placed
Chef salad and meat upon a bed of tossed lettuce or other
salad leaf vegetables. Several early recipes
also include anchovies. The dressing on
this salad was traditionally Thousand
Island dressing, and it may be served
with other dressings.
Any salad that comprises chicken as a
main ingredient. Other common
Chicken salad Worldwide Meat salad
ingredients include boiled eggs,
mayonnaise, and a variety of mustards.
Chilean salad Chilean cuisine Vegetable Contains tomato, onion, coriander and
 Name Image Origin Type Description
olive oil, and sometimes with chili
salad
peppers

A salad with chicken flavored by

Chinese chicken American
Meat salad Chinese seasonings, popular in the
salad Chinese cuisine
United States.

A combination of finely chopped

tomatoes, cucumbers, onions, green
Vegetable peppers and flat-leaf parsley. The
Çobansalatası Turkey
salad dressing consists of a simple mix of
lemon juice, extra virgin olive oil and
salt.
The original recipe contained:[4] lettuce
(head lettuce, watercress, chicory, and
Vegetable romaine), tomatoes, crisp bacon,
Cobb salad United States
salad Chicken breast, hard-cooked eggs,
avocado, roquefort cheese, chives and
vinaigrette.
Coleslaw sometimes is a type of salad
United States, consisting primarily of shredded raw
Coleslaw Cabbage
United Kingdom cabbage. It may also include shredded
carrots.
A typical Crab Louie salad consists
of[5]crab meat, hard boiled eggs, tomato,
asparagus, cucumber and is served on a
Seafood
Crab Louie United States bed of Romaine lettuce with a Louie
salad
dressing based on mayonnaise, chili
sauce and peppers on the side. Some
recipes include olives and scallions.
Curtido Central America Cabbage A lightly fermented cabbage relish.
Herring Diced, salted herring covered with
and layers of grated, boiled vegetables
Dressed herring Russia
vegetable (potatoes, carrots, and beet roots),
salad chopped onions, and mayonnaise.
Egg salad is often used as a sandwich
spread, typically made of chopped hard-
Egg salad Egg salad boiled eggs, mayonnaise, mustard,
minced celery or onion, salt, pepper and
paprika.
A bread salad made from toasted or
Bread fried pieces of pita bread (khubz 'arabi)
Fattoush Lebanon
salad combined with mixed greens and other
vegetables.[6]
 Name Image Origin Type Description
A traditional Guatemalan salad eaten on
November 1 and 2, to celebrate the Day
of the Dead (Día de los Difuntos) and
Fiambre Guatemala Meat salad
the All Saints Day (Día de los Santos).
It is a salad, served chilled, and may be
made up from over 50 ingredients.

Made with various types of fruit, served

Fruit salad Worldwide Fruit salad either in their own juices or a syrup.
Also known as a fruit cocktail.

A traditional dish in Indonesian cuisine,

Vegetable and is a vegetable salad served with a
Gado-gado Indonesia
salad peanut sauce dressing, eaten as a main
dish.
Made with lettuce such as iceberg,
romaine or mesclun greens.[7] Other
Green
Garden salad Worldwide toppings may include: tomatoes, carrots,
salad
onions, cucumbers, mushrooms, bell
peppers.
Made from rice, crushed pineapple, egg,
sugar, vinegar, flour and whipped
Glorified rice United States Fruit salad
cream.[8] It may be decorated with
maraschino cherries.[9]
Made with Neveritadidyma, (a sea
snail), dried shredded squid or dried
Alaska Pollack, vegetables such as
sliced cucumber, and shredded
scallions, and mixed with a hot and
Golbaengimuchim Korea Fish salad
spicy sauce. The sauce is generally
made with gochujang (chili pepper
paste), chili pepper powder, vinegar,
sugar, salt, minced garlic, and sesame
oil.[10][11]
Made with wedges of tomatoes,
cucumber, green bell peppers, red
Vegetable onion, sliced or cubed feta cheese, and
Greek salad Greece
salad Kalamata olives, typically seasoned
with salt, black pepper and dried
oregano, and dressed with olive oil.
Includes ham, mayonnaise or salad
dressing, diced dill or sweet pickles or
Ham salad Meat salad pickle relish, chopped hard-boiled egg,
and perhaps onions, celery, cucumber or
tomatoes.
 Name Image Origin Type Description

Tomato Made of sliced fresh buffalo mozzarella,

Italian region of
InsalataCaprese and cheese tomatoes and basil, and seasoned with
Campania
salad salt, pepper, and olive oil.[12]

Chopped salad of finely diced tomato

and cucumber. Usually made of
tomatoes, cucumbers, onions and
parsley, and dressed with fresh lemon
Vegetable
Israeli salad Israel juice, olive oil and black pepper.
salad
Generally, the cucumbers are not
peeled. The key is using very fresh
vegetables and chopping them as finely
as possible.[13]
Made with flavored gelatin, fruit and
sometimes grated carrots or, more
rarely, other vegetables. Other
Jello salad United States Fruit salad
ingredients may include cottage cheese,
cream cheese, marshmallows, nuts or
pretzels.
A raw vegetable salad made from
West Java, Vegetable cucumbers, bean sprouts, cabbage,
Karedok
Indonesia salad legumes, Thai basil, and small green
eggplant.
The leaves, shoots, blossoms, or the
other parts of sweet potato, bitter melon
and/or other edible plants are boiled and
Vegetable drained and dressed with bagoong
Kinilnat Philippines
salad (preferably) or patis, and sometimes
souring agents like calamansi or cherry
tomatoes are added, as well as freshly
ground ginger.

Cereal A side dish made from fine bulgur,

Kısır Turkish cuisine
salad parsley, and tomato paste.
 Name Image Origin Type Description
A spicy meat salad usually made with
Lao (cuisine) and
chicken, beef, duck, turkey, pork or
Larb the Isan region of Meat salad
sometimes fish, flavored with fish
Thailand
sauce, lime juice and herbs.
Made from roasted peppers, tomatoes,
Vegetable
Lyutika Bulgaria garlic, onions, and vegetable oil, usually
salad
crushed with a pestle in a mortar.

Made with cooked elbow macaroni

America,
Macaroni salad Pasta salad pasta served cold and usually prepared
Australia
with mayonnaise.

Composed of small pieces of fruit or

Macedonia salad Fruit salad vegetables. The former is eaten as a
dessert, the latter as a cold salad.

Israel, Morocco, Mainly made with tomatoes, roasted

Vegetable
Matbucha Tunisia, Algeria, peppers, oil and garlic which are cooked
salad
and Libya together.

A salad mix that traditionally mix

includes chervil, arugula, leafy lettuces
Vegetable and endive in equal proportions, but
Mesclun Provence, France
salad modern iterations may include an
undetermined mix of fresh and available
lettuces and greens.
Green salad usually topped with dried
Vegetable
Michigan salad United States fruit cherries, blue cheese, and a
salad
vinaigrette salad dressing.
Crumbled, deep-fried balls of sticky rice
and name (fermented sausage of pork
skin mixed with sticky rice) are mixed
Naemkhluk Thailand Meat salad
with sliced shallots, dried chilies, fish
sauce and lime juice. It is served with
raw vegetables and fresh herbs.
Côte d'Azur
region of France, Cos lettuce, native Nicoiseolives and
originating in and Vegetable garnished with tinned anchovies. The
Niçoise salad
named for the salad salad is served with traditional Dijon
city of Nice, vinaigrette.
France.
 Name Image Origin Type Description

a bread salad that includes sliced bread

Bread and fresh tomatoes flavored with basil,
Panzanella Florence, Italy
salad olive oil, and vinegar, often with salt
and Black pepper.

Chinese and
Vegetable
Paocai Sichuanese A pickled cabbage salad.
salad
cuisine

Shredded cucumber, turnip, potato, bean

curd, bean sprouts, prawn fritters, spicy
Pasembur Malaysia Fish salad
fried crab, fried octopus, etc. served
with a sweet and spicy nut sauce.

Prepared with one or more types of

pasta, usually chilled, and most often
Pasta salad Worldwide Pasta salad
tossed in a vinegar, oil or mayonnaise-
based dressing.

Lettuce with croutons, duck gesiers

Périgord, SW Vegetable
Perigourdine (gizzards), walnut and a vinaigrette
France salad
dressing made with walnut oil.
A spicy Thai salad of grilled pork,
lemongrass, mint, cilantro and shallots,
Phla mu Thailand Meat salad with a dressing of lime juice, sweet chili
paste (namphrikphao), fish sauce,
pounded garlic and bird's eye chili.
Made from any kind of dry beans with
hard-boiled egg and dry onions.
Piyaz Turkey Bean salad
(Sometimes lettuce is also added for
freshness.)
Modern poke typically consists of cubed
yellowfin tuna sashimi marinated with
Seafood sea salt, a small amount of soy sauce,
Poke salad Hawaii
salad inamona (roasted crushed candlenut),
sesame oil, limuseaweed, and chopped
chili pepper.
Made from potatoes, and varies
throughout different regions of the
Potato
Potato salad Worldwide world. American versions often use
salad
mayonnaise, sour cream or milk
dressing.[14]
Vegetable Made with eggplant (aubergine) and
Raheb Lebanon
salad tomatoes.
 Name Image Origin Type Description

Malaysia,
Rojak Singapore and Fruit salad A fruit and vegetable salad dish
Indonesia

Russian salad
Diced potato, hard boiled eggs, green
Saladerusse, Salade Potato and
Russia peas, pickles, meat (sometimes fish or
Olivier, meat salad
seafood), with mayonnaise.
Insalatarussa
Usually includes Iceberg lettuce,
Vegetable tomato, cucumber, onion, sweet peas,
Seven-layer salad United States
salad hard boiled eggs, sharp cheddar cheese,
and bacon pieces.

Vegetable A salad of chopped tomatoes,

Salad Shirazi Iran
salad cucumber, olive oil, lime juice and mint.

A salad variation of Sabich dish, made

from eggplant, boiled eggs/hard boiled
Sabich salad Israel Egg salad eggs, tahini, Israeli salad, potato,
parsley and amba. sumac and za'atar can
also be added to the dish.
Includes tomatoes, cucumbers, onion,
Vegetable
roasted red peppers, parsley, sirene
Shepherd's salad Macedonia and meat
(white brine cheese), eggs, kashkaval
salad
(yellow cheese), mushrooms and ham
Made with tomatoes, cucumbers, onion,
Vegetable raw green or roasted red peppers,
Shopska salad Macedonia
salad parsley, and sirene (white brine cheese).
[15]

A mix of Snickers bars, Granny Smith

Candy apples, and whipped cream or whipped
Snickers salad United States
salad topping (such as Cool Whip) served in a
bowl.

Som tam The Isan region A spicy salad made from shredded
Fruit salad
Som tum of Thailand. unripe papaya.
 Name Image Origin Type Description

Made from boiled potatoes, carrots,

Potato peas, ham, various sausages, pickled
Szałot Poland.
salad fish, boiled eggs, and dressed with olive
oil or mayonnaise.

Finely chopped parsley, bulgur, mint,

tomato, scallion, and other herbs with
lemon juice, olive oil and various
Tabbouleh Lebanon Herb salad
seasonings, generally including black
pepper and sometimes cinnamon and
allspice.
A fried tortilla shell stuffed with
shredded iceberg lettuce and topped
with tomato, Cheddar cheese, sour
cream, guacamole, and/or Taco sauce,
Mexico and
Taco salad Meat salad then topped with taco meat (ground
United States
beef) or seasoned shredded chicken.
The salad may also include a base of
refried beans on the shell before the
lettuce is added.

Made from shredded unripened papaya

Green papaya salad Laos Fruit salad
and often served with sticky rice.

Rice paddy Made from small fry and usual

Gỏinhệch Vietnam
eel salad condiments of Gỏi, Vietnamese salad
A spicy Thai salad made with mu yo, a
Thai pork sausage which is often also
Tam mu yo Thailand Meat salad described in Thailand as "Vietnamese
sausage". The dressing is somewhat
similar to that of som tam.
The fruits used in this particular salad
show the fusion aspect of Thai cuisine,
as it incorporates "modern" (for Thais)
fruit such as apples and grapes besides
traditional fruit such as pineapple and
Tam phonlamairuam Thailand Fruit salad
guava. The dressing is made with
pounded garlic, sugar, chillies, dried
shrimp, lime juice and fish sauce, and is
similar to ++++++++++++++that of
som tam.
A Greek and Turkishmeze. It is
traditionally made from taramas, the
Greece and salted and cured roe of the carp or cod.
Taramosalata Fish roe
Turkey The roe is mixed with either bread
crumbs or mashed potato, and lemon
juice, vinegar and olive oil.
 Name Image Origin Type Description

Usually a blend of three main

Tuna salad Fish salad ingredients: tuna, eggs, and some form
of mayonnaise or mustard.

made of pavlaka, a dairy product that is

Cheese produced by souringheavy cream and
Urnebes Serbian cuisine
salad hot chili peppers, with salt and other
spices
Diced boiled vegetables (beet roots,
potatoes, carrots), chopped onions, and
sauerkraut and/or pickled cucumbers.[16]
Vegetable [17][18] Other ingredients, such as green
Vinegret Russia
salad peas or beans, are sometimes also
added.[17][18] Dressed with vinaigrette or
simply with sunflower or other
vegetable oil.

Waldorf Hotel in Juliennedapple and celery, chopped

Waldorf salad Fruit salad
New York City walnuts, grapes, and mayonnaise

Watergate salad
Pistachio salad,
Hawaiian Surprise,
Pistachio Delight,
and Picnic Passion
Wedge salad[19][20]
Wurstsalat
Midwestern Dessert Made from pistachio pudding, canned
United States salad fruit, and cool whip.
Made from cutting a solid non-shredded
Vegetable head of lettuce into a wedge shape,
United States[21]
salad topped with blue cheese dressing and
pieces of cooked bacon.
Germany,
Alsace, A tart sausage salad prepared with
Meat salad
Switzerland and vinegar, oil and onions.
Austria.

A spicy Thai salad made with fried egg

Yam khaidao Thailand Egg salad
(khaidao).

A spicy Thai salad made with finely

sliced "white curcuma" (Curcuma
zedoaria), shredded coconut, cooked
Yam khaminkhao
Thailand Spice salad prawns, sliced shallots, dried chillies,
kung
fresh green bird's eye chilies, roasted
cashew nuts, and crispy fried onion
rings.
 Name Image Origin Type Description
A Thai salad made with a dried pork
sausage of Chinese origin called kun
Yam kun chiang Thailand Meat salad
chiang. This dish is often eaten with
plain rice congee.

A Thai salad containing sausage made

Yam naem Thailand Meat salad from fermented raw pork and sticky rice
(naem).

Crispy fried shredded catfish served

Yam pladukfu Thailand Fish salad with a spicy and tangy green mango
salad.

A Thai salad with winged beans, salted

eggs, toasted coconut, shallots, fish
Vegetable
Yam thuaphu Thailand sauce, lime juice and chillies. Other
salad
ingredients, such as squid, can be added
to the basic recipe.
Made with strips of raw fish (most
Yusheng
Teochew cuisine, commonly salmon), mixed with
Yee sang or Fish salad
China shredded vegetables and a variety of
Yuusahng
sauces and condiments.

UNIT OF COMPETENCY: PREPARE SANDWICHES

ELEMENTS:

1. Perform mise en place

2. Prepare a variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

A sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or
more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other
food. The sandwich was originally a portable food item or finger food which began its popularity primarily in
the Western World, but is now found in various versions in numerous countries worldwide.

The sandwich is the namesake of John Montagu, 4th Earl of Sandwich, a British statesman.

Types

1. Regular - a single decker sandwich, the standard two slices of bread and one layer of filling
2. Baked – toasted in oven or pressed on sandwich maker
3. Grilled
4. Fried
5. Open faced- sandwich with only one slice of bread. The filling is placed on top of the bread. An open
sandwich is often eaten with a knife and fork, although it can be picked up and eaten by hand.
6. Specialty
7. Multi-decker wraps
8. Pinwheel, domino or checkerboard sandwiches

Fillings

There are many types of filling that can be placed within a sandwich. These include:

Eggs Jam
Ham Cheese
Ground beef Peanut butter
Cheese Marmalade
Chicken Tomato
Cucumber Lettuce, etc
Ice cream
Bacon
Hotdog

There’s an art to pairing your sandwich fillings with the right loaf. A few guidelines:

1) Saucy sandwiches demand a roll with a

hardy crust that won’t fall to pieces.

2) Soft fillings, such as tuna and chicken salads, will get squished if the outside of the bread is too crunchy (that
means you, baguettes). Try
Pullman or a soft roll.

4) But sturdy fillings like salami can handle the

baguette pressure.
5) When in doubt, go with a good, not-too-sour
peasant loaf.

A sandwich is a quick and tasty way to make a meal. It can make a great lunch or breakfast, and can
either be served either hot or cold. Below you'll find a general primer on how sandwiches work, as well as
recipes and ideas for assembling your own. Just get started with Step 1 below!

1. Choose a bread. There are lots of different styles of bread that "whole grain" instead of "multi grain" if
you're trying to eat healthy, since multi grain has no nutritional benefits beyond normal bread. You can
consider some of the following styles of breads:

 Sliced breads are the norm in most Western grocery stores and these are what is used to make most
"standard" sandwiches, like peanut butter and jelly. You can get this bread made from many different
ingredients (rye, potato, white, wheat, etc), and the different flavors will go better with some sandwiches
than others.
 Loaf breads are basically sliced breads that haven't been cut yet, but get used in much the same way.
This bread is usually fresher and cut thicker than normal sliced bread.
 Buns are small round or oval loaves that get cut in half to make the sandwich. This is common with
hamburgers or Brioche sandwiches, but you can also use things like pretzel buns.
 Raised flat breads include breads like focaccia bread or panini. These have a similar texture to pizza
dough or true flat breads but are thicker, which means they can be sliced to create a true sandwich.
 Flat breads include things like pita bread, naan, and tortillas. These do not make a true sandwich but
instead make wraps or are cut in half and stuffed between the natural bread layers.
 Bread Storage
For a great sandwich, you want fresh bread. If the bread it stale or dry, you don’t want it. Here are
measures to make sure your bread is fresh:
1. The bread should be as fresh as possible. If not, it stales quickly. Also, day old bread loses much of its
freshness.
2. Keep your bread tightly wrapped and in moisture-proof wrapping. This stops it from drying and
guards against picking up odors.
3. You should not wrap French bread and other hard-crust breads. Wrapping causes the crust to soften.
They stale rapidly and it is best to use them the day they are baked.
4. You want to store bread at room temperature and away from ovens or hot equipment. Do not
refrigerate. Refrigerated bread becomes stale faster.
5. If you must keep bread more than a day, it may be frozen. Without unwrapping, thaw frozen bread.
6. For toasting, you may use day-old bread without loss of quality.

2. Choose your condiments. Condiments are meant to make the bread more moist. They aren't required,
but they can really add to the flavor and texture of the food. When placed on the bread, the condiment
should be spread as close to the edge of the bread as possible, making sure the bread is fully covered.
Some condiments include:

 Butter
 Mayo
 Mustard
 Ketchup
 Pesto
 Barbecue Sauce
 Hollandaise sauce
 3. Choose your fillings. Different sandwiches will include different things between the bread layers. This
is where you can really get creative! Usually what's inside the sandwich determines which meal it's
"appropriate" for, but don't let this stop you: if you want a bacon-and-egg sandwich for dinner, go for it!
Fillings come in a few categories:

 Meats like deli meat, sausage patties, loose meat (usually ground and in a sauce), or chicken breast.
 Vegetables like salad leaves, stir-fry vegetables, sliced tomatoes, sliced onions, etc.
 Cheese, which is generally always sliced for ease of use, though some cheese may be crumbled (like
blue cheese). Good sandwich cheeses include swiss, muenster, brie, gouda, pepperjack, or cheddar.
 Other items like egg salad, fried eggs, chili, peanut butter, jelly, marmalade, and nutella.

4. Eat the sandwich cold. You can assemble the sandwich by layering the ingredients between the two
pieces of bread and simply eating it cold, if you want to. This is common with lunch sandwiches.

5. Cook the sandwich. Cooking of sandwiches or hot sandwiches are more common with breakfast and
dinner. You should never cook a sandwich in a microwave, as this will steam the bread and make it
soggy. However, there are several good ways that you can cook a sandwich or heat it up:

 You can use a frying pan or griddle. This is most common with sandwiches like grilled cheese. When
doing it this way, you should cover the bread that will be touching the pan with butter or mayonnaise
and then cook the sandwich over low heat until the cheese melts, switching to high heat towards the end
to brown the bread if it is not already. Don't forget to flip it!
 You can use a broiler, which most modern stoves have. This is the drawer under the stove and is usually
turned on with a special knob. It gets very hot! Put the sandwich on a pan and place in under the pre-
heated broiler for about 5 minutes a side. Check is frequently to make sure it doesn't burn. This is closest
to how sandwich shops (like Subway) cook their sandwiches.
 You can use a panini grill, which is basically just a George Foreman grill (for the American crowd).
This grill gets sprayed with cooking spray and then the sandwich gets pressed between the layers of the
grill for about 3 minutes.
 You can use a BBQ to cook a sandwich. Aside from the obvious prep of a burger, you can also put other
kinds of sandwiches on a grill whole. However, the flames will have to be low or you will likely burn
your sandwich.

Make breakfast sandwiches. Breakfast sandwiches are usually served hot, but don't feel like you can't eat
them cold! Some breakfast sandwiches you can make include:

 Fried egg and ham sandwich with butter

 Sausage and egg sandwich with hollandaise
 Bacon and cheese sandwich with mayo
 Tomato and cheese sandwich with pesto

Make lunch and dinner sandwiches. Lunch sandwiches are usually cold, while dinner sandwiches are usually
hot, but you don't need to follow those rules! These include sandwiches like:

 BLT, which is bacon, lettuce, and tomato with mayo

 Reuben, which is sauerkraut, mustard or Russian dressing, corned beef, and Swiss cheese
 Sloppy Joe, which is ground beef mixed with tomato paste and seasoning
 Italian sandwich, which is salami and similar meats, with mayo, lettuce and tomato
 Meatball sub which is meatballs and red sauce, covered in Parmesan cheese.
 Tuna fish sandwich, which is canned tuna mixed with mayonnaise, mustard, onions and pickles
Make unusual sandwiches. These include sandwiches like:

 Sundried tomato, garlic, spinach, and pepperjack cheese on rye bread

 Apple, chicken, and brie burrito
 French toast, egg, and bacon sandwich, using the French toast as the bread.
 Brie, raspberry, and Nutella on a brioche bun

Techniques When Preparing Sandwiches

1. Garnishing
Garnishes have become a part of a sandwich’s overall structure. It serves as a component and
also used to add appeal to the general appearance of the sandwich. Lettuce, slices of tomato and cheese,
onion slices, and sprouts are the commonly used garnishes in making sandwiches. When sandwiches are
plated, a variety of side garnishes may also be included
 Green or side salads
 Lettuce and sprouts
 Sliced fresh vegetables
 Pickles spears and olives
 Dips, spreads, and relishes
 Sliced fruits
 Fries ( French fries, potato chips)

2. Spreading
In making large quantities of sandwiches, you can spread out the slices on the food preparation
surface and apply the spread using a palette knife.

It adds flavor to the sandwiches and also prevents the bread from soggy when it contains
ingredients that are full of moisture. Apply spread on side/end of the bread. Using a spatula spread the
filling or “spread” in one direction until all surface of the bread is covered.

3. Layering
Layering is the stacking of the sandwich with the requested fillings.

You should make sure that the same types of sandwiches are layered the same way every time.
You should only use the designated amount of fillings and make sure that filling remains within the
sandwich. The cheese and deli-meat should go next to the bread to stop the juicy vegetables in making
the bread soggy.

4. Piping
Piping is the application of spread of some form into the loaded sandwich. The piped sauce or
condiment becomes part of the overall appeal of the sandwich. You can use a piping bag to control the
amount of sauce/ spread and to make sure that not too much is put in. This technique allows the spread
to be even across the loaded ingredients. Do not forget that you should do the piping process after all the
ingredients have been loaded.

5. Portioning
You want to slice items by the count and by weight. If portioning is by the count, you must take
care, during pre-prep, to slice to the proper thickness. If done by weight, you can place each portion on
squares of waxed paper and stacked in a container.

6. Molding
 It refers to the process of cutting and the method of cutting the sandwiches into different shapes
and sizes. It is usually used in ‘wrap’ sandwiches for tea sandwiches; you can use a knife to cut the
sandwich into smaller pieces or use a cookie cutter to produce different shapes.

7. Cutting – cut each sandwich in half diagonally or into thirds or fourths before serving.
The process of cutting the prepared sandwiches like cutting the crust off for some sandwiches for
presentation purposes.

Normally sandwiches are cut into fingers, halves and quarters, the shape accepted is triangle but
people may request square or rectangular shapes.

It is important that you are precise when it comes to cutting sandwiches. Poor cutting may ruin
the appeal of a supposedly attractive sandwich. Make sure that you cut the sandwiches all the way
through and it is all of the same size. Two-point sandwich is one that has been cut diagonally into two
triangles, four-point sandwich is one that has been cut diagonally into four triangles.

Tips

 Always be hygienic when preparing food, and remember there are a lot of nasty stomach bugs out there.
Wash your hands before starting.
 To decorate the sandwich a bit, take a toothpick with an olive attached on top and put the toothpick
through the top of the sandwich.
 Make sure always use good (unspoiled) food or you might get sick.
 Try slicing your sandwich in different ways, such as in half the long way, or vertically, or cut it into four
little slices.
 Serve with a slice of pickle and sauerkraut on the meat and add the bread on top.
 Make sure that the vegetables you use are fresh.
 Try always adding something healthy to your sandwich.
 Always place tomato slices between meat and cheese for a less soggy sandwich.
 Cover sandwiches loosely with wax paper then place a damp kitchen towel over the wax paper;
refrigerate. This will keep them fresh for up to 6 hours.

Factors to Consider in Storage of Sandwiches

1. Ingredients of sandwich
2. Temperature
3. Packaging

Sandwiches’

Name Image Origin Description

United Generally served hot, and often eaten with

Bacon
Kingdom ketchup or brown sauce

A breakfast sandwich, usually with fried or

Bacon, egg and cheese
scrambled eggs
 Name Image Origin Description

Canned baked beans on white or brown bread,

Baked bean United States
sometimes with butter.

Filling is typically meat, but can contain a

wide range of foods, including sardines, tofu,
Bánhmì[4] Vietnam
pâté, or eggs. Served on an airy baguette with
pickled carrots, cilantro and peppers.

Served on a bun, with chopped or sliced meat

Barbecue[5][6][7] United States (pulled pork, beef, or chicken typically), and
sometimes topped with coleslaw

Ham and cheese, usually mantecoso, which is

Barros Jarpa Chile
similar to farmer cheese

Barros Luco Chile Beef (usually thin-cut steak) and cheese

Melted cheese, roast beef, tomato, and pickled

Bauru Brazil
cucumber in a hollowed-out French roll

Beef on weck United States Roast beef on a carawaykaiser roll

Named for its ingredients: bacon, lettuce, and

BLT United States tomato. Often served on toasted sliced bread
spread with mayonnaise.

Pre-sliced and sometimes fried bologna

sausage between slices of white bread, with
Bologna sandwich United States
various condiments such as ketchup, mustard,
and mayonnaise.
 Name Image Origin Description

Usually grilled on white bread, containing a

Bosna Austria bratwurstsausage, onions, and a blend of
tomato ketchup, mustard, and curry powder

United A convenience dish on a variety of bread

Kingdom and rolls, containing such breakfast items as
Breakfast roll Ireland sausages, bacon, white or black pudding,
mushrooms, tomatoes, hash browns, and fried
eggs, often eaten with ketchup or brown sauce

Typically a scrambled or fried egg, cheese,

Breakfast United States and a sausage patty or other breakfast meat,
served on a biscuit or English muffin

A dated reference to the poor quality of

United catering on the now-defunct British Rail, this
British Rail
Kingdom refers to any poor-quality sandwich, often
stale.

The A soft bread roll containing a ragout-based

Broodjekroket
Netherlands croquette, often eaten with mustard.

Consists of a shallow-fried, spicy patty,

Bun kebab Pakistan onions, and chutney or raita in a hamburger or
hot dog bun.

Single, open-faced, containing butter as the

Butterbrot Germany common ingredient, with sweet or savory
toppings depending on the meal

Sliced avocado, meat, white cheese, onions,

and red sauce (salsaroja), on a fluffy sesame-
Cemita Mexico
seeded egg roll, originally from the city of
Puebla.

Thinly sliced churrasco-style steak, or lomito-

Chacarero Chile style pork, with tomatoes, green beans, and
green chiles, served on a round roll
 Name Image Origin Description
In the United States this is usually made with
American cheese, and often served toasted
alongside tomato soup or with sliced tomato
Cheese
inside. When toasted (pictured), it is
commonly referred to as a "grilled cheese
sandwich."
United Slices of cheese (typically Cheddar) and
Kingdom pickle (a sweet, vinegary chutney with the
Cheese and pickle
most popular brand being Branston),
sandwiched between two slices of bread.

United States Thinly sliced steak and melted cheese in a

Cheesesteak (Philadelphia, long roll, also known as a Philadelphia or
Pennsylvania) Philly cheesesteak.

Claimed to be created by Chick-Fil-A in their

slogan, "WE DIDN'T INVENT THE
CHICKEN, JUST THE CHICKEN
SANDWICH."[8]Commonly referred to as a
"Chick-Fil-A Sandwich," it consists of a
crispy fried chicken breast fillet and two dill
Chicken United States
pickle chips on a round white bun that is
sliced in half, buttered and grilled on a flat
top. It is usually served without the addition
of condiments. This type of sandwich is also
often referred to as a "southern-style chicken
sandwich" when discussed in general.

A sandwich prepared with chicken salad as a

Chicken salad
filling.

Chickpea salad is a vegan sandwich filling

with a texture similar to tuna salad. Chickpea
Chickpea salad[9][10] United States salad consists of mashed up chickpeas,
vegenaise, onions, and other seasonings.
Some versions also include tuna.[11]

A hamburger, with the patty topped with chili

Chili burger United States
con carne

Sliced white bread (or a large, flat bread roll)

[12][13][14][15] United
Chip butty filled with chips, usually sprinkled with salt
Kingdom
and vinegar or tomato ketchup.
 Name Image Origin Description

A sandwich prepared with thinly sliced or

U.S. military
Chipped beef pressed salted and dried beef. Some chipped
cuisine
beef is smoked to add flavor.

Filet mignon with mozzarella, tomatoes,

mayonnaise, and commonly bacon, black or
Chivito Uruguay
green olives, fried or hardboiled eggs, and
ham
Grilled chorizo, usually served on a crusty roll
with salsa-type condiments, such as pebre,
Choripán Argentina salsa criolla, or chimichurri. Morcipán is a
variety of this using black pudding or blood
sausage.

A brown gravy base and chow mein mixture

Chow mein United States
on a hamburger-style bun

Thinly cut steak, grilled and served on a

Churrasco Chile toasted bun, usually with tomato, avocado,
and mayonnaise

A triple-decker sandwich made with sliced

Club United States turkey or chicken, bacon, tomato, and lettuce;
usually contains mayonnaise

Corned beef with mustard, usually on rye

Corned beef
bread

United Crisps and occasionally pickles on white

Crisp
Kingdom bread

A grilledham and cheese (typically Emmental

Croque-monsieur France or Gruyère) sandwich, sometimes coated in a
mornay or béchamel sauce
 Name Image Origin Description

Same as a croque-monsieur, but with a fried

Croque-madame France
egg on top.

United States Ham, roasted pork, Swiss cheese, pickles,

(Tampa, mustard, and sometimes Genoa salami on
Cuban
Florida)[16] and Cuban bread, usually pressed and warmed in a
Cuba plancha

Two thin slices of crustless, lightly buttered

United
Cucumber white bread, containing paper-thin slices of
Kingdom
peeled cucumber

Spicy cudighi (a Michigan variety of

Cotechino Italian sausage), on a long, hard
Cudighi Italy
roll, often topped with mozzarella and tomato
sauce

Multiple layers containing a wide variety of

Dagwood United States meats and condiments, named for Dagwood
Bumstead of the comic strip Blondie

This sandwich may be ordered at a deli;

choices include type of bread (toasted or
Deli sandwich untoasted,) type of meat (cold cut), type of
sliced cheese, vegetable fillings (lettuce,
tomato, onion, etc.), and condiments
Denver United States A sandwich containing a Denver omelette
Doner kebab is meat cooked on a vertical spit,
normally veal or beef but also may be a
mixture of these with lamb, and sometimes
Doner kebab Turkey
chicken. This may be served wrapped in a
flatbread such as lavash or pita, or as a
sandwich.

Chopped or shredded savory donkey meat in a

Donkey burger China bun, sold in Baoding, Hebei Province as street
food, and also in high-end restaurants

This sandwich, created by KFC, consists of

"bacon, two different kinds of melted cheese,
Double Down United States the Colonel’s secret sauce... pinched in
between two pieces of Original Recipe [fried]
chicken fillets."[17]
 Name Image Origin Description

Trinidad and Two flat fried bara (bread), containing

Doubles
Tobago curried chickpeas or garbanzo beans

Made of ground beef, tomato sauces, spices

United States and many onions and peppers. It is a popular
Dynamite (Woonsocket, food served at local family gatherings and
Rhode Island) fundraising benefits, usually made in large
quantities.

On a piece of dark rye bread, a layer of

leverpostej, topped with a slice of salt beef
Dyrlægensnatmad Denmark
and a slice of meat aspic, topped with raw
onion rings and garden cress.

Elvis sandwich United States Peanut butter, banana, and bacon

 Generic sandwich: This contains eggs,

usually sliced hard boiled eggs or egg
salad, but may be made with fried or
(more rarely) scrambled egg, topped
with the local roe spread, locally
called kaviar.
Egg Worldwide  Egg salad sandwich: A chopped egg
mixed with mayonnaise.
 Eggs Benedict is an open-faced
sandwich consisting of an English
muffin topped with meat, eggs, and
hollandaise sauce.

White bread with nonpareils (= 'sprinkles'

Australia and (U.S.) or 'hundreds and thousands' (U.K.)) on
Fairy bread
New Zealand a spread of butter. Often cut into squares or
triangles.
Deep-fried balls of ground, seasoned
chickpeas topped with salad vegetables, hot
Falafel Middle East sauce, tahini-based sauces, and pickled
vegetables, wrapped in or added to the pocket
of a split-open pita bread.
Crusty bread rolls filled with fish (most
Fischbrötchen Germany commonly Bismarck or soused herring) and
onions
Fool's Gold Loaf Colorado, Consists of a single warmed, hollowed-out
 Name Image Origin Description
loaf of bread filled with one jar of creamy
peanut butter, one jar of grape jelly, and a
United States pound of bacon. In 1976, Elvis Presley and
some of his friends flew to Colorado to
consume them.[18]
United States Peanut butter and marshmallow creme.
Fluffernutter Pictured is a fluffernutter sandwich prior to
being assembled.
Wet-cured ham, linguiça, fresh sausage
(chipolata), steak or other roast meat, topped
Francesinha Portugal
with melted cheese, a hot thick tomato, and
beer sauce
A bun with wet-cured ham, linguiça, and
cheese, sauced with butter or margarine, piri-
Francesinhapoveira Portugal
piri, and port wine, whiskey, cognac, or
brandy

Thinly sliced roast beef on a baguette, served

French dip United States
hot, usually au jus (with juice)

Fried brain United States Sliced calves' brain on sliced bread

A traditional Maltesesandwich[21] made on a

large round piece of Maltese ftira bread,
Ftira[19][20] Malta
topped with tomato paste, tuna, capers, and
red onions.
A deli-style sandwich similar to the hoagie,
often containing french fries, with other
Gatsby South Africa variations, prepared with masala steak,
chicken, polony, Vienna sausages, calamari,
fish, or chargrilled steak
Half section of Italian or French bread with
St. Louis,
garlic butter, containing ham, provel or
Gerber Missouri,
provolone cheese, topped with paprika, then
United States
toasted

A tamale inserted in a Mexican bread, bolillo,

Mexico
Guajolota easy to find in Mexico City streets in the
(Mexico City)
morning, also called torta de tamal

"Pita gyro" or "psomaki gyro," depending on

the type of bread used, includes meat roasted
Gyro Greece on a vertical spit, with tomato, potatoes, raw,
often red onion and tzatziki sauce, wrapped in
pita or sandwich bread.
 Name Image Origin Description

The Chocolate sprinkles or flakes usually served

Hagelslag or vlokken
Netherlands on buttered bread

Ham Ham, often with mustard

A common sandwich prepared with ham and

sliced cheese. Additional ingredients may
Ham and cheese
include lettuce, tomato, mayonnaise, and
other ingredients.

Sliced Danish canned ham with sliced

Ham and egg bun Hong Kong
scrambled egg sheet in a halved sweet bun

A ground beef patty, often with vegetables,

Hamburger United States sauces and other meats, usually on a round
bun.

A hot dog wrapped in a beef patty, deep-fried,

Hamdog then covered with chili, a few french fries,
and a fried egg
A thick-sliced, toasted, open-faced sandwich,
it usually contains hamburger patties or ham,
Springfield, but other meat, such as deep-fried pork
Horseshoe Illinois, United tenderloin, grilled or fried chicken breast, and
States fried fish filets, can be used. The meat is
topped with french fries and covered with a
cheese sauce.

United States
Open-faced with turkey and bacon, topped
Hot brown (Louisville,
with mornay sauce, and baked or broiled
Kentucky)

A sausage or cylindrical processed meat,

placed in a bun, often topped with ketchup,
Hot dog
mustard, relish and onions. Many regional
varieties in the United States.

Coarsely shredded or sliced chicken,

Quebec,
Hot chicken sandwiched between two pieces of sliced
Canada
bread, and completely covered with gravy.
 Name Image Origin Description

Often open-faced, sliced turkey on white

bread drenched in turkey gravy, often served
Hot turkey[22][23][24] United States
with mashed potatoes. These are sometimes
served at Hofbrau-style restaurants.

Vanilla ice cream between thin biscuits,

Ice cream United States
cookies or slices of cake, normally chocolate

United States Thin slices of seasoned, juicy roast beef, often

Italian beef (Chicago, garnished with giardiniera or Italian sweet
Illinois) peppers, on a dense, long Italian-style roll
Not a sandwich, it refers to a set of toppings
to put in a sandwich, refers to the colors of the
Italiano[25] Chile
Italian flag: red (tomato), white (mayonnaise)
and green (avocado)

Buttered bread, with jam (traditionally

United strawberry), normally eaten at lunchtime or as
Jam
Kingdom a quick snack, may also be eaten at breakfast
or for high tea

A French baguette with butter and ham. Also

Jambon-beurre France known as "Parisien," it is the most popular
sandwich in France.

Meat, cheese, lettuce, and tomato, between

Jibarito United States flattened, fried green plantains (instead of
bread), with garlic-flavored mayonnaise

United States
A cheeseburger with the cheese inside the
Jucy Lucy (Minneapolis,
meat patty rather than on top
Minnesota)

Katsusando Japan Breaded, deep-fried pork cutlet (tonkatsu)

Lamb or goatintestines, containing seasoned

Kokoretsi
offal
Kottenbutter Germany Buttered brown bread with smoked pork
sausage (Kottenwurst), fresh onion rings, and
 Name Image Origin Description
spicy mustard

Southern A meatloaf-like dish which, despite the name,

Germany, contains neither liver nor cheese. It is
Leberkäse
Austria and commonly served on a Kaiser roll with
Switzerland mustard.

Lettuce Lettuce and mayonnaise

They are typically prepared with buttered rye
bread, Limburger cheese, sliced onion and
Limburger sandwich
mustard. Pictured is Limburger cheese and
bread.

Lobster meat tossed with either mayonnaise

Northeastern ("cold") or drawn butter ("hot") stuffed into a
Lobster roll
United States slit opening at the top of a grilled bread roll or
hot dog bun.

Lox on a bagel with cream cheese, thinly

Lox United States sliced onion, capers, and sometimes sliced
tomato

A hamburger or cheeseburger on glazed

Luther burger United States
doughnuts instead of a bun

United Marmite spread thinly with butter or

Marmite
Kingdom margarine onto toast or bread

Martino[26] Belgium Filet américain (steak tartare) with

Worcestershire sauce, pickles, onions,
peppers, and martino sauce
Meatballs in marinara sauce, with melted
Parmesan or provolone cheese, on a long bun
Meatball United States or section of Italian loaf. Might include
Italian-style accompaniments such as bell
peppers, basil, or Italian-dressed lettuce

Roast pork, ham, mustard, Swiss cheese, and

Medianoche Cuba
dill pickles served on sweet bread.
 Name Image Origin Description

French fries and fried meat with sauce on a

Mitraillette Belgium
demi-baguette.

A generic sandwich containing a filling and a

Melt United States layer of cheese, grilled or fried until the
cheese is melted

Open sandwich consisting of a sliced bun,

topped with Mett (seasoned minced pork
Mettbrötchen Germany
without bacon), frequently with a garnish of
raw onion rings or diced raw onion
A typical food of Mexico and a kind of bread
Spain and in Spain. In Mexico, Molletes are prepared
Mollete
Mexico with melted cheese and beans with other
ingredients, such as salsa, ham, or bacon.

Small, usually grilled, and may contain a

variety of fillings. Some bars offer a variety
Montadito[27][28] Spain
of 200 different types of these sandwiches.
[citation needed]

Sliced ham and cheese (usually Emmental or

Gruyère) between slices of French toast and
batter-fried. In some regions it is sprinkled
Monte Cristo United States with powdered sugar and served with jelly or
jam). In other regions (New England), it is
served savory with French mustard and no
powdered sugar.

A sandwich made from cured and smoked

Montreal-style smoked
Canada brisket with yellow mustard, usually on rye
meat
bread.

Any sandwich containing mortadella, a large

Mortadella
Italian sausage

A hot dog bun containing a Chicago-style

Mother-in-law United States
corn-roll tamale, topped with chili
 Name Image Origin Description

Originated in New Orleans' Italian-American

Muffuletta United States community, this contains meats, cheeses, and
olive salad on a round bun

Hamburger on naan bread. Sometimes ham is

Naan sandwich Pakistan
used instead of beef.

Open-faced sandwich[29] Consists of a single slice of bread with one or

[30] Nordic
more food items on top. See also pizza.

Made with pambazo bread dipped in a red

Pambazo Mexico guajillo pepper sauce and filled with potatoes
and chorizo.

Round bread (bread bagnats) topped with

green salad, tomatoes, hard-boiled eggs, tuna,
anchovies, cucumbers, fava beans, artichokes,
Pan-bagnat France green peppers, radishes, onions, basil, and
black olives. Condiments may include garlic,
vinegar, olive oil, salt, and pepper. Served
chilled.

In Italy, panino is the word for a sandwich

made from bread other than sliced bread, in
which case Italians call it a tramezzino.
Examples of bread types used are ciabatta,
rosetta and baguette. The bread is cut
horizontally and filled with deli ingredients
such as salami, ham, cheese, mortadella, or
Panini Italy
other food, and is sometimes pressed by a
warming grill. In the United States, United
Kingdom, and Canada, the term panini is used
to refer to a long pressed and toasted
sandwich; there is widespread availability and
use of sandwich presses, often known as
"panini presses".
 Name Image Origin Description

Consists of a hamburger patty, pieces of

Patty melt United States sautéed or grilled onion, and Cheddar or
Swiss cheese between two slices of bread

Jam is often used in place of jelly. Also

Peanut butter and jelly United States
known as a PB&J.

A simple Argentinesandwich, traditionally

filled with cheese, cured meat, tomato, and
Pebete Argentina mayonnaise. Pebete actually refers to the
bread used for the sandwich - a soft oval bun
with a spongy inside, and a thin toastedcrust.
A stuffed and fried bread roll (sometimes
called stuffed pistolettes) in the Cajun areas
around Lafayette. This also refers to a type of
Pistolette
submarine-shaped bread about half the size of
a baguette that is popular in New Orleans for
Vietnamese bánhmì and other sandwiches.[31]

A patty dish popular in the Balkan region of

Pljeskavica Serbia Southeastern Europe, a sandwich utilizes the
Pljeskavica patty and bread.

A cold meal originating in the United

Kingdom, commonly served in pubs. Its core
United
Ploughman's lunch components are (cheddar) cheese,
Kingdom
ploughman's pickle, and bread.[32] It is
traditionally eaten with beer.

A crusty bread loaf typically filled with fried

Po' boy United States
seafood or roast beef.

United States Kielbasa sausage in a bun, covered with

Polish boy (Cleveland, french fries, barbecue sauce (or hot sauce),
Ohio) and coleslaw

A half-inch slice of thick sausage, usually

with diced red or sweet onion, sliced pickles,
Porilainen Finland
ketchup, mustard, and sometimes
mayonnaise, on white bread

A popular dish in Macau, the bun is extremely

Pork chop bun Macau crisp outside and very soft inside, containing a
freshly fried pork chop.
 Name Image Origin Description

A thin, tenderized, deep-fried pork loin,

Pork tenderloin United States
served on a bun.

Prawn roll Australia

Pittsburgh,
Selection of grilled meats topped with french
Primanti Pennsylvania,
fries, coleslaw, and tomato on Italian bread
United States

United States Ham and turkey topped with broiled cheese.

Prosperity Sandwich
Pudgy Pie[33]
Pulled pork sandwich
(St. Louis) Sometimes includes bacon and tomato.
This sandwich can be made in a pan.
Margarine on the outside, pizza sauce and
United States fillings on the inside. The term "pudgy pie" is
sometimes used to refer to pie irons, a gadget
used for campfire cooking.[34][35]
Form of barbecue in which pork is cooked
using a slow cook method until the meat
becomes tender enough that it can be
Southern
"pulled", or easily broken into individual
United States
pieces. The pork is often topped with
barbecue sauce and vinegar- or mayonnaise-
based coleslaw depending on the region

Corned beef, sauerkraut, Swiss cheese, topped

Reuben United States with Russian or Thousand Island dressing, on
rye bread, then grilled

Basic ingredients are eggs, chopped onions,

sambal paste, salt, and pepper, cooked as an
omelette with the bread added on top before
Roti john Malaysia
it's fully cooked. Many variations include
canned sardines, chicken, beef, or mutton.
Garnished with mayo, chili sauce, and cheese.

Stewed pork, chopped finely, and stuffed in

Rou jiamo China
mo, a kind of flatbread

A bun filled with a mixture of (usually) loose

meat, cabbage, and cheese. The fillings are
Runza United States baked inside the bread, similar to a kolache.
Popular in the Midwestern United States,
especially Nebraska.
 Name Image Origin Description

Alternating layers of bread and filling frosted

Sandwich loaf United States
to resemble a layer cake

Made with single-, double-, or triple-layered,

buttered, thin white bread with crust removed,
toasted or untoasted, containing thinly sliced
De miga Argentina
meat, as well as eggs, cheese, tomatoes, green
peppers, lettuce, olives, and sometimes other
vegetables.

United Especially noted from Beigel Bake in Brick

Salt beef bagel
Kingdom Lane, east London.

United
A sausage on a roll or bread, served with a
Sausage Kingdom and
variety of sauces and toppings.
Germany

Flatbread with fillings of beef, spinach,

Shawarma The Levant tomatoes, cucumber, and tahini sauce,
wrapped and grilled.

A dry hot dog bun containing guacamole,

sliced cabbage, ketchup, mustard and
mayonnaise. It's usually served with a
Shuco Guatemala sausage, but it can also be ordered with
churrasco or adobado beef. Chopped onions
and a variety of hot sauces are also available
for the sandwich.

Essentially a miniature hamburger about three

Slider United States inches in diameter, but may also contain other
ingredients

Ground meat, usually beef, cooked with

Sloppy joe United States seasoned tomato sauce and served on a round
bun.

A triple decker rye bread sandwich made with

one or more types of sliced deli meat, such as
Sloppy joe (New Jersey) United States turkey, ham, pastrami, corned beef, roast beef,
or sliced beef tongue, along with Swiss
cheese, coleslaw, and Russian dressing
 Name Image Origin Description

A square of thin chocolate bar topped with a

S'more United States toasted marshmallow between two squares of
graham cracker

Multiple layers of white or light rye bread

containing creamy fillings, such as egg and
Smörgåstårta Sweden mayonnaise, liver paté, olives, shrimp, ham,
various cold cuts, caviar, tomato, cucumber,
cheese, and smoked salmon

Open-faced, buttered dark rye bread with cold

Smørrebrød Denmark
cuts, pieces of meat or fish, cheese, or spreads

An open-faced sandwich on rugbrød, with

Sol over Gudhjem Denmark
smoked herring, chives, and a raw egg yolk

A sizzling skewer of lamb, beef, pork, or

chicken roasted, shaved off the spit, and
marinade ranging from hot barbecue to sweet,
Souvlaki Greece all laid out on a rolled pita bread, sprinkled
with your choice of lettuce, tomato, cheese,
red onion, and oregano, and doused with
tzatziki sauce.

Marinated cubes of chicken, pork, lamb, veal,

Spiedie United States venison, or beef, grilled on a spit, and served
in a bun

An egg foo young patty (containing bean

St. Louis,
sprouts and minced white onions), dill pickle
St. Paul Missouri,
slices, white onion, mayonnaise, lettuce, and
United States
tomato on white bread
A grilled, over-stuffed submarine roll,
containing shaved steak, and topped with
Steak bomb United States
salami, melted provolone, sautéed onions, and
bell peppers.

Typically prepared with ground, sliced or

Steak burger minced beefsteak meat. Additional meats are
also used.
 Name Image Origin Description

Prepared with cooked steak, served on bread

or a roll. Steak sandwiches may include
toppings such as cheese, onions, mushrooms,
Steak United States
bell peppers, hot peppers, tomatoes, and in
some instances fried eggs, cole slaw, or
french fries.

A generic sandwich served on a long French

or Italian roll which may contain a wide
variety of sliced meats, vegetables, and
condiments, including lettuce, tomato, sweet
Submarine/Sub/Baguette United States peppers, onions, olives, and mushrooms. Also
known regionally as a hero, a hoagie, a
grinder, or a zep, among other names. In the
United Kingdom it is named a baguette, after
the French bread used to make it.
Common in Iowa, consists of a mixture of
unseasoned ground beef and sauteed onions,
Tavern United States
sometimes topped with pickles, ketchup, and
mustard, on a bun
Thinly sliced white bread with crusts
removed, lightly buttered, containing a light
spread of cream cheese or mayonnaise
United mixture, and often radishes, cucumber,
Tea
Kingdom asparagus, or watercress. Other fillings may
be pimento cheese, ham with mustard,
smoked salmon, fruit jam, curriedchicken, and
egg salad.
Contains hot sopressata, capicola, and
primadonna cheese, on a ciabatta roll, grilled,
The Scooch United States with balsamic vinegar, extra virgin olive oil,
roasted red peppers, and sliced hot cherry
peppers[36]
Vegan version of the BLT: smoky baked
TLT (Tempeh, Lettuce,
United States tempeh, lettuce, tomato, and avocado, served
and Tomato)[37][38][39]
on toasted sourdough bread

A thin slice of toast between two thin slices of

Toast UK bread with a layer of butter, and salt and
pepper to taste.
 Name Image Origin Description
A slice of toast with ham, a maraschino
cherry in the middle of a pineapple slice, and
Toast Hawaii Germany
cheese, grilled from above, so the cheese
starts to melt.

Two slices of bread with various fillings,

Toastie
toasted in a sandwich toaster.

Tofu, typically broiled or baked, with

Tofu Sandwich[40][41] United States
vegetables.

Sautéedbeef tongue and scrambled eggs,

Tongue toast
served open-faced[42][43]adapav

Round roll stuffed with sliced meat, sauce,

and other ingredients, often made ahead and
Torta México
tightly wrapped to meld the filling with the
bread.
Birote bread (bolillo) sliced open on one side,
and filled with chopped, fried pork, and
México
Tortaahogada sometimes shredded chicken or other meat,
(Guadalajara)
beans and cheese, served submerged in a
sauce made mostly of a dried chile de árbol.

Triangular white bread with the crusts

removed, with fillings such as tuna and olive
Tramezzino Italy
and prosciutto, served in Italian bars
throughout the day

Tripleta Puerto Rico Although there are numerous variations, the

main distinction is a combination of three
meats, typically grilled, such as beef (usually
churrasco steak or cube steak), roast pork
(pernil), chicken, and ham. Condiments may
include some combination of mustard,
ketchup, and mayonnaise, often combined to
create a “special” sauce. Popular toppings
include thin crispy fried potato sticks or
shoestring potatoes, thinly sliced cabbage,
lettuce, onion, tomato, pickles, and Swiss
cheese. The sandwich is often toasted in a
 Name Image Origin Description
sandwich press.
Usually made with tuna salad and may
include mayonnaise and celery. Other
Tuna United States
common variations include the tuna boat and
tuna melt.

A potato fritter coated in chickpea flour

Vadapav India
(batatavada) in a bun[47]

Vegemite is a dark brown Australian food

paste made from used brewers' yeast extract, a
by-product of beer manufacturing, various
Vegemite Australia vegetables, wheat, and spice additives. It is a
spread for sandwiches, toast, crumpets, and
cracker biscuits, as well as a filling for
pastries.

Many types of vegetables are used to prepare

Vegetable
vegetable sandwiches.

A hot melted cheese sauce, poured over slices

United (or other pieces) of toasted bread. The hot
Welsh rarebit
Kingdom cheese sauce may also be served in a bowl
accompanied by the toast.
Flat bread (often a tortilla) tightly wrapped
around the sandwich filling with the ends
Wrap
tucked in to form a neat bundle. Fillings can
vary widely.

A simple and common German sandwich

Wurstbrot (sausage bread) Germany prepared with thin slices of lunch meat or
sausage, sometimes buttered.

A hot dog bun stuffed with fried noodles,

Yakisoba-pan Japan frequently topped with pickles, such as
benishōga, with mayonnaise
 Name Image Origin Description

A halved baguette or other bread usually

Zapiekanka Poland topped with mushrooms and cheese, ham or
other meats, and vegetables

UNIT OF COMPETENCY: PREPARE APPETIZER

ELEMENTS:

5. Perform mise en place

6. Prepare a range of appetizers
7. Present a range of appetizers
8. Store appetizers

Introduction

Appetizer is the second meal to be served after the soup. They are tasty tidbits that stimulate appetite
you must be able to know the nature of every appetizer to be served for the appropriate occasion.

Hot appetizer

1. Tapas
 Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as
mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid). In select bars in
Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas
can order many different tapas and combine them to make a full meal. In some Central American countries,
such snacks are known as bocas. In Mexico, similar dishes are called "botanas."

2. Hors D’oeuvre

Hors d’oeuvre, whether hot or cold are very small portions of foods served before the meal to whet
the appetite. The

Guidelines for Preparing Hors d’oeuvre

1. They should be small, one to two bites.

2. They should be flavorful and well-seasoned with being overpowering.
3. They should be visually attractive.
4. They should complement whatever foods may follow without duplicating their flavors.

Hot Hors d’oeuvre

Brochettes

Hors d’oeuvre brochettes are small skewers holding a combination of meat, poultry, game, fish,
shellfish or vegetables. The foods are typically marinated, then baked, grilled or broiled, and are
usually served with a dipping sauce.

As hors d’oeuvre, the skewers should be very small, slightly larger than a toothpick.

Meatballs

Meatballs are a popular hot hors d’oeuvre. It is made from ground beef, veal and pork
bound with egg and bread crumbs and served in a veloute or cream sauce seasoned with dill or
any style of tomato sauce.

Cold Appetizers

1. Canapés

Classic canapés are open-faced sandwiches. They are constructed from a base, spread and one or
more garnishes.

The most common canapé base is a thin slice of breads into an interesting shape and toasted.
Although any variety of bread can be used, spiced, herbed or otherwise flavored breads may be
inappropriate for some spreads or garnishes. Crackers and slices of firm vegetables such as cucumbers
or zucchini are also popular canapé bases.

The canapé spread provides much of the canapé’s flavor. Spreads are usually flavored butter,
cream cheese or a combination of two.

Procedure for Preparing Canapés

 1. Slicing breads into the desired shapes.
2. Applying the spread to the base with palette knife or piping the spread onto the base.
3. Garnish the canapé.
2. Crudités

Crudité (French word meaning raw thing) generally refers to raw or slightly blanched vegetable
served as hors d’ oeuvre. Although almost any vegetables will do, the most commonly used are broccoli,
cauliflower, carrots, celery, asparagus and green beans, all of which are often blanched, and cucumbers,
zucchini, yellow squash, radishes, green onions, cherry tomatoes, mushrooms and peppers, which are
served raw. Crudités are usually served with one or more dips.

3. Dips

Dips can be served hot or cold as an accompaniment to crudités, crackers, chips, toasts, breads or
other foods.

Cold dips often use mayonnaise, sour cream or cream cheese. Hot dips often use béchamel,
cream sauce or cheese sauce.

4. Antipasto

Antipasto is a plate of cold meat or vegetables that is served especially as the first course of the
meal.

5. Relish

Relish is a cooked or pickled usually made with vegetables or fruits and often used as condiment;
can be smooth or chunky, sweet or savory, and hot or mild.

6. Pates

Pate is a fine savory meat filling wrapped in pastry, bake and serve hot or cold.

7. Terrines

Terrines are forcemeat baked in a mold without a crust. Terrine can be simple as a baking dish
filled with forcemeat and baked until done.

8. Cocktail

Cocktail is any various cold mixtures of small pieces of food, such as fruits and seafood like fruit
cocktail and shrimp cocktail that often served as an appetizer.

9. Soups

Soups are considered appetizers because they are usually served before the main course. Hot or
cold, thick or thin and usually served with crackers or bread within.

Classification of Appetizers
 1. Fruit appetizers – these are light and refreshing fruits in season, fresh or preserved sliced, diced or
scooped; in cream or in syrup, in toothpicks, in glass bowls, in cocktail dishes, or in fruit cups.
2. Canapes – these are usually small pieces of breads, toast or cracker spread or topped with highly
seasoned food mixture.
3. Grilled or over the coal appetizers – these are more popular when served outdoor and guest attends
to the grilling.
4. Party breads and pastries – these come in attractive colors, in various shapes, and with different
fillings such as peanut, jelly, jam, cheese, butter, ham, bacon and eggs with mayonnaise or salad
dressing as base.
5. Tasty tidbits – these include assorted cheese, nut, chips, pickles, and fresh or dried preserved fruits
and vegetables.
6. Vegetable hors d’oeuvres – these are salty, tart or crisp food that use vegetable slices as base.
7. Beverages – these are seasonal or specially prepared drinks. They can be alcoholic or non-alcoholic.

UNIT OF COMPETENCY: PREPARE MEAT DISHES

ELEMENTS:

1. Perform Mise en place

2. Cook meat cuts for service
3. Present meat cuts for service
4. Store meat

Meat is animal flesh or part that is eaten as food. Meat is mainly composed of water and protein, and is
usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and
seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days. Spoilage is
caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi,
which are borne by the animal itself, by the people handling the meat, and by their implements.
 Inspection and Grading of Meat

 INSPECTION guarantees wholesomeness and accurate labeling of products

 "Wholesomeness" is a measure of whether a food item is fit for human consumption
 However, the fact that meat is wholesome does not attest to its quality level, it attests only that it can be
consumed by human beings without making them ill.
 Round purple inspection stamp identifies he slaughterhouse
 The inspection stamp utilizes harmless vegetable dyes
All packing houses under federal inspection are assigned identifying numbers which appear on the
stamp.
 Grading stamp designates quality and yield as specified by USDA.
 Quality indicates the eating characteristics of the meat
 Yield grading determines the quantity of usable meat that the carcass will yield
 Higher grades of beef are more tender and usually have better flavor than lower grades.
 Many packing houses have their own brand names and own system of grading that may not be
consistent with federal grades.
 Butcher shop and supermarket terms usually differ considerably from those used in the profession.

Preparing Meats
There are specific procedures that are often applied to meats in order to enhance flavor and tenderness.

• Marination and rubs are among the procedures used to enhance the flavor and tenderness of meats.

• Barding is the process of applying layers of fat to the external surfaces of meats to be roasted.

• Larding is the process of inserting strips of fat into meats with a larding needle prior to braising.

Tips when preparing meats

 Wash hands thoroughly for 20 seconds before, during and after handling raw meat
 Use two separate cutting boards to avoid cross-contamination
 Use one for raw meats and the other for fruits and vegetables
 Color-coded cutting boards can help you remember which is which
 Defrost meats in the refrigerator or in the microwave by using the defrost setting--never on the counter
 Cook meat that has been thawed in the microwave immediately
 Use a food thermometer to cook to proper temperatures
 Cook ground meats to 160°F
 Beef, veal and lamb should reach 145°F
 Cook pork to 145°F
 Reheat leftovers to 165°F
 Always marinate in the refrigerator
 If you want to re-use marinade that has touched raw meat, always bring it to a boil first
 Cooked meats should not be left unrefrigerated for more than two hours

Applying Cooking Methods

• Dry Heat Cooking
Food subjected directly to the heat of a flame, hot air or heated fat. Dry heat methods firm
proteins without breaking down connective tissue.
Roasting
Grilling
 Broiling
Baking
Pan frying
Deep fat frying

• Moist-Heat Cooking
Simmering is usually associated with tougher cuts of meats that need to be tenderized
through long, slow, moist cooking. Flavors of the final product are determined by cooking
liquid and then texture is a result of appropriate cooking time and temperatures.
Boiling
Steaming
Poaching
Simmering

• Combination Cooking
Combination cooking methods of braising and stewing combine dry and moist heat to
achieve optimum desired results.
Braising
Stewing

BEEF
The meat of bovines (cows, steers, and bulls) slaughtered when older than 1 year. Generally has a dark ruby red
color, rich flavor, interior marbling, external fat and a firm to tender texture.

Cuts:

 Whole Carcass
without entrails (internal organs), feet, head, and hide
 Partial Carcass
sides & quarters - split through backbone sides. Sides then divided between 12th & 13th rib, into
forequarter and hindquarter.

Fore saddles/hind saddles - Veal and lamb not split into side, but divided between the 12th and 13th ribs
into fore saddle and hind saddle.

 Primal or Wholesale Cuts

more manageable pieces: chuck/rib/loin/round
 USDA Prime & Choice are most popular grades found within the culinary industry.
 Prime Beef implies, of the highest quality and palatability. However, its high fat content makes it
extremely wasteful in trimming and cooking and only establishments with high return on costs can
afford to serve it. The supply is not always abundant.
 Choice Beef is preferred by most quality operations because its eating characteristics are excellent and
reasonably consistent. Although less costly than prime in terms of waste, it is still an expensive product.
 Select Beef is a lean cut of meat, not as fine or tender as choice and prime. Economical. Can be tender
and flavorful if cooked carefully. Used in many institutional food operations.
 Good, Standard, Commercial, Cutter and Canner Beef may be used by operations with lower menu
prices and by schools, hospitals and other institutions. The nutritional values of the various grades do not
differ greatly. Poorer grades of beef used in commercial canning and are not found in wholesale or retail
market.
VEAL
The meat from calves slaughtered when younger than 9 months is known veal. Veal has a lean flesh, delicate
flavor and is very tender, with a firm texture.

Calf meat from cattle slaughtered when 5-10 months old. Has grayish-red color, some marbling and external fat,
less delicate in flavor than veal.

Cuts:

 Foresaddle
Yields the Shoulder (Chuck); Hotel Rack (Rib) and Breast/Foreshank
 Hindsaddle
Leg and Loin
 Light to deep pink in color; fat color ranges from clear to white and is firm. The meat typically has little
to no marbling. The texture is fine, fairly firm and velvety in appearance. Since veal is the young of the
beef, bones are soft and porous with a reddish tinge and the ends of some are still in the cartilage stage.
 Wholesale cuts resemble beef, although are from 1/3 to 1/2 the size of comparable cuts of beef.
 Grades include Prime, Choice, Good, Standard, Utility and Cull
 Varietal meats from, veal, beef, lamb and pork might include: Liver, Kidneys, Heart, Brains,
Sweetbreads, Tongue, Tripe.

PORK
Pork is the flesh of hogs, usually slaughtered under the age of 1 year. Pork that is used in food service is
very consistent in quality, therefore there is no quality grading for pork.

Cuts:

 Shoulder Butt
 Loin
 Ham
 Picnic Shoulder
 Spareribs/Belly

LAMB
The meat of sheep slaughtered when less than 1 year old. Generally tender with a mild flavor, also known as
a yearling.

 Baby lamb is the meat of sheep slaughtered when it is 6-8 weeks old. The meat is very tender with a
mild, delicate flavor.
 Spring lamb is the meat of sheep slaughtered when it is 3-5 months old. The pink meat is quite tender
with a mild flavor.
 Mutton is the meat of the sheep slaughtered after its first year. The meat is generally tougher and more
strongly flavored than lamb.
 Grades include: Prime, Choice, Good, Utility and Cull

Cuts:

 Square Cut Shoulder

 Hotel Rack
 Double Loin
  Double Legs

CHARACTERISTICS OF MEAT

Physical Characteristics

 muscle tissue
 fibrous connective tissue
 fat
 bone or skeletal tissue

Chemical Characteristics

 water
 protein
 fats
 carbohydrates
 minerals
 vitamins

Skeletal Muscles

 makes up most of weight on a carcass

 greatest concern to culinarian
 muscles intertwined with fibrous connective tissue and fat
 coarse, long muscle fibers yield a less tender meat
 thinner, smaller muscle fibers are more tender
 muscles located in shoulder and legs, which are used for movement, have more connective tissues and
are less tender.
 the muscles in the back are for support and move less, therefore provide more tender meat

Fat

 as animal ages fat concentration increases

 amount of fat overall in carcass is affected by feeding, handling and genetic
 fat is first deposited around organs and pelvic area
 as animal continues to age fat is deposited externally just under the skin
 additional fat begins to be deposited between the muscles (SEAM FAT) and within the muscle
(MARBLING)

Marbling

 affects juiciness, flavor and to a lesser extent tenderness of prepared meats

 fat lies between the muscle fibers
 juiciness of meat is affected by surface fat
 protects large roasts and other cuts from drying out during cooking process

Bone Tissue
  yields many nutrients and minerals when used to prepare stocks and/or other extraction'
 ligaments, tendons and cartilage yield little or no food energy (calories)

Water

 muscle tissue's water content affects the meats flavor, color, and texture
 water content of veal may be as much as 72%, while that of mature beef contains as little as 45%
 how the beef is handled can affect the amount of water it retains

Aging

 Aging of Meat
• Muscles of slaughtered animals are soft and flabby, but within 6-24 hours, rigor mortis causes the
muscles to contract and stiffen.

• Aging normally takes place during transport.

• Beef and lamb are often aged longer to develop tenderness and flavor characteristics.

• Pork is not further aged due to the heavy fat content will cause meat to turn rancid.

• Veal does not have enough fat to protect it during extended aging.

• Wet aging is a process by which pre-fabricated meats are packaged and shipped in vacuum-sealed
plastic packages (Cryovac is one manufacturers trade name). Wet aged meats can be stored up to six
weeks under refrigeration. During this time the natural enzymes and microorganisms break down the
connective tissue. This chemical process causes the meat to develop an unpleasant odor, which quickly
dissipates once the package is opened and the meat becomes oxygen rich once again.

• Dry aging is the process of storing fresh meats uncovered, with airflow, in a temperature and humidity
controlled environment for up to six weeks. Dry aging is the beginning of the natural decomposition of
meat. Dry-aged meats lose may lose up to 20% of their weight due to moisture evaporation. A mold may
develop on the outer surface of the meat that adds to its flavor but must be trimmed prior to preparation.

 meat carcass must be aged to develop tenderness

 soon after slaughter rigor mortis (stiffening of muscle tissue) occurs
 this condition normally disappears within 7-10 days after slaughter
 enzymes within muscles work on connective tissue in the muscles even after slaughter, reducing the
stiffness caused by rigor mortis
 enzymes also develop flavor of meat
 because veal is young at slaughter, it is not aged
 pork does not require aging

Two Types of Aging

Dry & Vacuum-Pack

DRY AGING

 is based upon control of air flow around the carcass and the temperature and humidity of the
environment
 done in specifically designed dry aging coolers where these factors can be controlled.
  expensive process because of controls and yield loss (water) during the process

VACUUM-PACK AGING

 seals meat in a vacuum, in air and moisture-proof plastic bags.

 Extends shelf life, prevents weight loss due to moisture loss
 Does not develop the flavor of dry aging, but is less expensive and meat can be aged during transport

STORAGE AND HANDLING FRESH MEATS

 Purchasing and Storing of Meats

• The determining factors for choosing a specific cut of meat are:
- The menu, which identifies specific cooking methods.
- The menu price provides guidelines in the successful marriage of cost and quality considerations.
- The overall quality may be determined by specific grades and/or the operations own specifications.

• Once the meat needs are identified for the restaurant, a decision must be made regarding the fabrication
level of the meat. A decision as to how to buy meats, whether whole, primal or sub-primal cuts, versus
portion control (PC) ready to cook and serve can be determined by examining the following factors:
- Employee skills
- Menu
- Storage
- Cost

 check-in purchases upon arrival

 wrap meat for storage
 open vacuum-packed meats only when they are to be used
 store fresh meats at 32 - 36 degrees F
 keep meats separated from other foods in the cooler and on work tables to prevent cross contamination
 use fresh meats as soon as possible
 do not try to rescue meats that are going bad by freezing them
 keep coolers clean at all times

STORAGE AND HANDLING FROZEN MEATS

 meats should be well wrapped in moisture and vapor proof wrapping to prevent freezer burn
 store frozen meats at -10 degrees F or colder
 rotate stock (FIFO)
 thaw frozen meats carefully under refrigeration
 do not refreeze thawed meats
 keep freezers clean at all times

Unit of Competency: Prepare Seafood Dishes

ELEMENTS

1. Perform mise en place

2. Handle fish and seafood
 3. Cook fish and shellfish
4. Plate/present fish and seafood
5. Store fish and seafood.

Introduction

Seafood is any form of sea life regarded as food by humans and there are three basic categories of
seafood: fish, shellfish and invertebrates. Each category can be further divided into various sub-categories.

Fish

Fish have an internal skeleton and a backbone. Most fish have a bony skeleton but some fish like sharks
have a skeleton made up of pieces of cartilage (hard connective tissue).

Fish can be divided into various sub-categories according to habitat, shape and flesh-type.

Habitat refers to where the fish lives and is divided into two categories: freshwater and saltwater.

Freshwater fish are found in shallow wetlands, lakes and rivers, where the salinity of water is less than
0.05 percent.

Saltwater fish are found in various habitats, ranging from the cold Antarctic and Arctic oceans to
warmer tropical seas. Habitats that best suit saltwater fish include coral reefs, salt ponds, mangroves, sea grass
beds and the deep sea, and a range of fish have developed to thrive in each of these conditions.

Shape refers to the general shape and appearance of the fish. There are two broad categories, round and flat.

Round Fish swim in a vertical position and have eyes both sides of their head while Flat Fish have
asymmetrical compressed bodies and swim in horizontal position and have both eyes on top of their heads. Flat
fish are bottom dwellers, have dark skin on their bodies and can change color according their surroundings. This
coloring change enables to hide from predators.

Flesh refers to the color and texture of flesh of the fish. There are two categories; white or dark.

Shellfish

The main difference between fish and shellfish is their skeleton. Shellfish have an external skeleton or
shell. There are two main categories of shellfish; crustaceans and molluscs.

Crustaceans: Crabs, Moreton Bay Bugs, Molluscs: Mussels, Clams, Pipis,

Crayfish, Marron, Yabbies, Prawns and Oysters, Scallops, Abalone and
Scampi Cockles
 Crustaceans are a group of animals that have a hard exoskeleton, jointed legs, and a segmented body
that is bilaterally symmetrical. They have two pairs of antennae, one pair of mandibles (for chewing food), and
two pairs of maxillae (to help the mandibles in positioning the food).

Molluscs are a clade of organism that all have soft bodies which typically have a head and foot. Often
their bodies are covered by a hard exoskeleton, as in the shells of snails and clams.

Invertebrates

Invertebrates are spineless marine animals with no outer shell. They include the squid and octopus family.

Fish cuts and market forms

Whole fish – the fish as it originally came from the water, with no physical processing

Drawn fish – a whole fish which has been eviscerated (the internal organs are removed)

Dressed fish – fish that has been scaled and eviscerated, and ready to cook

Pan dressed fish – a dressed fish which the head, tail and fins are removed, so it will fit in a pan

Filleted fish – the fleshy side of the fish, cut lengthwise from the fish along the backbone. They are
usually boneless, although in some fish small bones called “pins”

Fish sticks – are pieces of fish cut from blocks of frozen fillets into portions at least 3/9 inch thick.
Sticks are available in fried from ready to heat or frozen raw, coated with batter and breaded, ready
to be cook

Fish cakes – are prepared from flake fish, potatoes, and seasonings and shaped into cakes, coated with
batter, breaded, and then packaged and frozen, ready-to-be-cooked.

Butterfly fillets – this refers to fillets held together by the uncut flesh and skin of belly.

Steak – a cross-section slice, with a small section of backbone attached; usually prepared from large
round fish such as salmon, swordfish or tuna.

Fat content of Lean fish and Fat fish

Lean fish includes flounder, sole, cod, red snapper, bass, perch, halibut, pike. These are low in fat.

Fat fish includes salmon, tuna, butterfish, and mackerel. These are high in fat.

Processed fish: dried, smoked, bottled

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Preservation techniques are
needed to prevent fish spoilage and lengthen shelf life.

Aside in refrigerating and freezing to prolong the shelf life we have what we call Processed Fish. This
includes the drying, smoking and canning.

Drying
 Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food
preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open
air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed
by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is
first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food
to grow, and drying effectively prevents them from surviving in the food.

Smoking

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout
history. Originally this was done as a preservative. In more recent times fish is readily preserved by
refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavor imparted by
the smoking process.

Canning

Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can,
and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from
one to five years.

Selecting Seafood

Seafood has a very limited shelf life and is at its best when served fresh. So it is very important that you
check seafood for freshness and quality before use.

The following information is a good guide to selecting seafood.

Whole fish Is best when... Do not use fish when...

Appearanc
Wet, lustrous sheen, fresh shiny mucous, any Looks dry, dull, damaged or soiled. The blood
e
blood in the cavity should be bright. in cavity is dark, dull, brown or black.

Color Very bright, distinct, varied coloring. Dull, little variation in color, washed-out

Gills Bright red, moist with mucous. Dull red brown or grey, dry, broken.

Eyes Shiny and full, with black pupils. Dull, dry, sunken cloudy or grey.

Like fresh seaweed, pleasant and not

Odor overpowering. Strong or off odors, ammonia smell.

Texture Dry, sticky, soft, doesn't spring back when

Very firm, elastic and springy.
touched.

Scales Lying flat and shiny, with no signs of physical Standing up, curled or fall out easily when
 damage. handled.

Filleted fish Is best when... Do not use fish when...

Appearanc Flesh is dull and discolored. Dark blood or

Shiny and bright, free of any pieces of gut,
e clinging pieces of gut, dirt or soil, scales. Has a
scales and blood.
rough or spongy appearance.

Color Very bright, translucent or white (depending on Flesh is dull, yellowish (depending on species)
species). or discolored.

Odor A pleasant sea odor. Strong or off odors, ammonia smell.

When pressed with a finger leaves a hole which

Texture
Very firm, moist, elastic and springy. fills with juice rather than springing back (this
indicates refreezing).

Crustacean
Are best when... Do not use when...
s

Appearance Clean, free of mud or soiling, fresh looking Dirty or damaged with missing legs and/or
shells with no signs of shell damage. claws. Shells are soft.

Odor A fresh clean smell. Strong or off odors, ammonia smell.

If purchasing live they should be active and

General They are inactive or appear to be dead.
lively.

Molluscs Are best when... Do not use when...

Appearanc
Clean, free of mud or soiling, fresh looking Dirty or damaged with cracked and/or soft
e
shells, with no signs of shell damage. shells.

Odor A fresh, clean smell. Strong or off odors, ammonia smell.

General If purchasing live the shells should be tightly Open shells that do not close when tapped or
closed. do not open when cooked.

Determining the Doneness of Seafood

 Whole fish, larger fillets, or steaks may be checked for doneness with an instant-read thermometer.
Remove them from the heat source as their internal temperature begins to approach 140 degrees to protect them
from overcooking. Allow fish to rest for two or three minutes before serving-the internal temperature will
continue to raise an average of ten degrees as it sits.

The doneness of thinner fillets is more difficult to tell using a thermometer and calls for a more basic
approach. Slit the thickest part of the fish with a thin bladed knife and peek inside. When the appearance of the
fish changes from translucent to almost fully opaque and just begins to flake easily, remove it from the heat
source and let it rest for a few minutes.

Shellfish, such as mussels or clams will cook and open after only three to five minutes of cooking. When
most of the shellfish have opened, discard any that remain closed.

Shrimp and scallops are cooked when they have turned opaque, their texture changes from mushy to
slightly firm, and shrimp take on an orange cast-about two to three minutes of cooking per side.

Lobsters and crabs are cooked when their shells turn a deep red and their meat changes from translucent
to opaque. Large pieces of meat, such as lobster tails, will register about 140 degrees on an instant-read
thermometer. Depending on the cooking method and size of the shellfish, lobster and crab may take anywhere
from five to twenty-five minutes to cook.

Plating and Present Prepared Food

Seafood dishes are presented hygienically, logically and sequentially. It is prepared and presented as
main course with appropriate sauce. Seafood should be plated good for one person which is 180 grams to 200
grams and sauce of 45 ml.

Handling and Storing Seafood

 Fish should be stored in the coldest part of the refrigerator in its original packaging. Remember to
keep raw products separated from cooked products.
 Molluscs or shellfish such as oysters, clams and mussels should be stored in the refrigerator in open
containers with clean, damp cloths placed top the shellfish.
 Canned or pouched seafood like tuna, can be stored for years, though tastes best when used within
one year of purchase.

To avoid cross contamination, do not use the same utensils or cutting boards with both raw and cooked
seafood products.

Marinades are a wonderful way to enjoy fish. Marinating should be done in the refrigerator. Used
marinade should always be discarded and never reused.

Storing Guidelines

These storage guidelines indicate optimal shelf life for seafood products held under proper refrigeration or
freezing conditions. Temperature fluctuations in home refrigerators will affect optimal shelf life as will opening
and closing refrigerators and freezers often.

Product Purchased Purchased Fresh Never Frozen, Thawed, or

 Commercially Frozen and Frozen at Previously Frozen and
for Freezer Storage Home Refrigerated at Home
Fish Fillets and
Steaks      
Lean      
Cod, Flounder 10-12 months 6-8 months 36 hours
Haddock,
Halibut 10-12 months 6-8 months 36 hours
Pollock, Ocean
Perch 8-9 months 4 months 36 hours
Rockfish, Sea
Trout 8-9 months 4 months 36 hours
Fatty      
Mullet, smelt 6-8 months NA 36 hours
Salmon
(cleaned) 7-9 months NA 36 hours
Shellfish      
Crab
(Dungeness) 6 months 6 months 5 days
Crab (king) 12 months 9 months 7 days
Crab (snow) 6 months 6 months 5 days
Crab, cocktail
claws NA 4 months 5 days
Blue crabmeat
(fresh) NA 4 months 5-7 days
Blue crabmeat
(pasteurized) NA NA 6 months
Shrimp 9 months 5 months 4 days
Surimi products 10-12 months 9 months 2 weeks
Clams, shucked NA NA 5 days
Oysters, shucked NA NA 4-7 days
Lobster, live NA NA 1-2 days
Lobster, tail
meat 8 months 6 months 4-5 days
Squid 8-9 months 4 months 36 hours
Breaded
Seafoods      
Fish portions 18 months NA NA
Fish sticks 18 months NA NA
Scallops 16 months 10 months NA
Shrimp 12 months 8 months NA
Smoked Fish      
Herring NA 2 months 3-4 days
Salmon,
whitefish NA 2 months 5-8 days

To determine approximate storage time for species not listed, ask your retailer which category (lean,
fatty, and shellfish, breaded or smoked) your purchase falls within and refers to this guide.

Variety of Cooking Methods for Seafood

 For dry-heat cooking methods, this includes the broiling and grilling, roasting, baking, pan-frying and
deep-frying.

Broiling and Grilling

After brushing oil or butter, fish can be grilled directly on the grate or place on a heated platter under the
broiler. Boiled or grilled fish should have a lightly charred surface and a slightly smoky flavour as a result of
the intense radiant heat of the broiler or grill. The interior should be moist and juicy. Broiled or grilled shellfish
meat should be moist and tender with only slight coloration from the grill or broiler.

Procedure for Broiling or Grilling Fish and Shellfish

1. Heat the broiler or grill.

2. Use a wire brush to remove ant charred or burnt particles that may be stuck to the broiler or grill
grate. The grate can be wiped with a lightly oiled towel to remove any remaining particles and help
season it.
3. Prepare the item to be broiled or grilled
4. Place the item on a grill, presentation side down. If using a broiler, place the item directly on the
grate or on a preheated broiler platter. Tender fish is usually broiled presentation side up on a broiler
platter.
5. Cook the item to the desired doneness and serve immediately.
Baking

The terms baking and roasting are used interchangeably when applied to fish and shellfish. One
disadvantage of baking fish is that the short baking time does not allow the surface of the fish to caramelize. To
help correct this problem, fish can be browned in a sauté pan with a small amount of oil to achieve the added
flavour and appearance of a browned surface, and then finished in an oven.

Procedure for Baking Fish and Shellfish

1. Portion the fish or shellfish and arrange on a well-oiled or buttered pan, presentation side up.
2. Season as desired and brush the surface of the fish or shellfish generously with melted butter, add
garnishes or flavoring as desired or directed in the recipe.
3. Place the pan in a preheated oven at approximately 400oF (200oC).
4. Baste periodically during the cooking process. Remove from the oven when the fish is slightly
underdone.

Pan-frying

Pan-fried fish is always coated with flour, batter or breading to help seal the surface and prevent the
flesh from coming into direct contact with cooking fat. Properly prepared pan-fried fish and shellfish should be
moist and tender with a crisp surface. If battered or breaded, the coating should be intact with no breaks.

Deep-frying

Deep-frying is the process of cooing foods by submerging them in hot fat. Typically, fish or shellfish are
breaded or battered before deep-frying. Alternatively, they can be formed into croquettes or fritters. Properly
deep-fried fish and shellfish should be moist and tender, not greasy or tough. Their coating should be crispy and
golden brown.

For moist-heat cooking methods, this includes the steaming, poaching, simmering.

Steaming

Procedure for Steaming Fish or Shellfish

1. Portion the fish to an appropriate size. Clean the shellfish.

2. Prepare the cooking liquid. Add seasoning and flavouring ingredients as desired and bring to a boil.
3. Place the fish or shellfish in the steamer on a rack or in a perforated pan and cover tightly.
4. Steam the fish or shellfish until done.
5. Serve the fish or shellfish immediately with the steaming liquid or an appropriate sauce.

Poaching

Procedure for Poaching

1. Prepare the cooking liquid. Whole fish should be started in a cold liquid; gradually increasing the
liquid’s temperature helps preserves the appearance of the fish.
2. Use a rack to lower the fish into the cooking liquid. Be sure that the fish is completely submerged.
3. Poach the fish at 175oF – 185oF (79oC – 85oC) until done.
4. Remove the fish from the poaching liquid, moisten with a portion of the liquid and hold in a warm
place for service.
5. Serve the poached fish with an appropriate sauce.

Simmering and Boiling

Procedure for Simmering or Boiling

1. Bring court bouillon or water to a boil.

2. Add the shellfish to the liquid. Bring the liquid back to a boil and reduce to a simmer.
3. Cook until done.
4. Remove the shellfish from the liquid and served immediately, or cool by dropping them in ice water
if they are to be eaten cold.

Combination cooking methods are used with meats, game and poultry in part to tenderize them. Because
fish and shellfish are inherently tender, they do necessarily benefit from such procedure.

UNIT OF COMPETENCY: PREPARE VEGETABLE DISHES

ELEMENTS:

1. Perform Mise en place

2. Prepare vegetable dishes
3. Present vegetable dishes
4. Store vegetable dishes
 The term vegetable refers to any herbaceous plant that can be partially or wholly eaten. An
herbaceous plant has little or no woody issue. The portions we consume include the leaves, fruits, bulbs,
stems, roots, tubers, shoots, seeds and flowers. Vegetables contain more starch and less sugar than fruits.
Therefore vegetables tend to be savory, not sweet. Also unlike fruits, vegetables are more often eaten
cooked, not raw.

Properties of Vegetables
1. Vegetables contain more than 90% water and fat ranges only between o.15 and .30%, and
carbohydrate is about 3-5%.
2. Vegetables are low in sodium and high in calcium and magnesium.
3. Vegetables contain a lot of vitamins and fiber.
4. Vegetables are rich in phytochemicals like Beta carotenes and lutein.

Types of Vegetables according to the plant part that is eaten

1. Leafy vegetables
2. Stem vegetables
3. Vegetable inflorescences
4. Vegetable bud
5. Vegetable germs

Forms of Vegetables

1. Fresh
2. Dried
3. Frozen
4. Canned
5. Bottled

Categories of Vegetables

1. Green vegetables (grown above ground)

2. Root vegetables (grown below the ground)
3. Others ( fruits like squash, tomatoes) mushrooms, bell peppers and eggplants etc.

Purchasing and Storing Fresh Vegetables

Fresh vegetables should be selected according to seasonal availability. Using a vegetable at the peak of
its season has several advantages. Selection is at its greatest and the vegetable’s color, flavour and texture are at
their best.

Some fresh vegetables are best stored at cool temperatures, between 40oF and 60oF (4oC and 16oC),
ideally in a separate produce refrigerator. These include winter squash, potatoes, onions, shallots and garlic. If a
produce refrigerator is not available, store these vegetables at room temperature in a dry area with good
ventilation.

Most other vegetables benefit from cold storage at temperatures between 34of and 40oF (2oc and 4oC)
with relatively high levels of humidity. Greens and other delicate vegetables should be stored away from apples,
tomatoes, bananas and melons.
Purchasing and Storing Preserved Vegetables

Preservation techniques are designed to extend the shelf life of vegetables. These methods include
canning, freezing and drying. Except for drying, these techniques do not substantially change the vegetable’s
texture or flavor. Canning and freezing can also be used to preserve cooked vegetables.

Canned Vegetables

Canned vegetables are the backbone of menu planning for many food service operations. In commercial
canning, raw vegetables are cleaned and placed in a sealed container, then subjected to high temperatures for a
specific period. Heating destroys the microorganism that cause spoilage, and the sealed environment created by
the can eliminates oxidation and retards decomposition, but the heat required by the canning process also
softens the texture of most vegetables and alters their nutritional content; many vitamins and minerals maybe
lost through the canning process. Green vegetables may also suffer color loss.

Combinations of vegetables as well as vegetables with seasonings and sauces are available canned. For
example, corn kernels are available canned in water, in seasonings and sauces, combined with other vegetables
or creamed. Canned vegetables are easy to serve because they are essentially fully cooked during the canning
process.

Canned vegetables can be stored almost indefinitely at room temperature. Once a can is opened, any
unused contents should be transferred to an appropriate storage container and refrigerated. Cans with bulges
should be discarded immediately, without opening.

Frozen Vegetables

Frozen vegetables are almost as convenient to use as canned. However, they often require some cooking.
Freezing is a highly effective method for preserving vegetables. Its severely inhibits the growth of
microorganisms that cause spoilage without destroying many nutrients. Generally, green vegetables retain their
color, although the appearance and texture of most vegetables may be somewhat altered because of their high
water content.

Some vegetables are available individually quick-frozen. This method employs blasts of cold air,
refrigerate plates, liquid nitrogen, liquid air or other techniques to chill the vegetables quickly.

Combination of vegetables as well as vegetables with seasoning and sauces are available frozen. Some
frozen vegetables are raw when frozen; others are blanched before freezing so that final cooking is reduced and
their color is preserved. Many others are fully cooked before freezing and need only to be thawed or heated for
service. Frozen vegetables generally do not need to be thawed before being heated. Once thawed or cooked,
they should be stored in the refrigerator and reheated in the same manner as fresh vegetables. Do not refreeze
previously frozen vegetables.

All frozen vegetables should be sealed in moisture-proof wrapping and kept at constant temperature of
0 F (-18oC) or below. Temperature fluctuation can draw moisture from the vegetables, causing poor texture and
o

flavor lost.

Dried Vegetables
 Except for beans, peas, peppers, mushrooms and tomatoes, few vegetables are commonly preserved by
drying. Unlike other preservation methods, drying dramatically alters flavor, texture and appearance. The loss
of moisture concentrates flavors and sugars and greatly extends shelf life.

General Rules of Vegetable Cookery

1. Vegetables should be washed very carefully under running water especially if they are to be eaten
raw.
2. All vegetables should be thoroughly inspected for blemishes, decayed parts and worms, these should
be removed.
3. When paring, pare as thinly as possible to minimize wastage and keep nutrients as much as possible.
4. To ensure food safety, vegetables that are to be eaten raw should be prepared using separate
chopping board.
5. Vegetables should be prepared just before cooking. Essential vitamins and minerals will be lost if
they should be allowed to soak in water long before they are cooked. Use only small amount of
water when cooking.
6. Don’t overcook. Vegetables taste best when they are tender crisp.
7. Cook as close to service time as possible, long standing of cooked vegetables reduces its appeal and
its nutrient content.
8. If vegetable are to be cooked ahead, undercook slightly and chill rapidly.
9. Cut vegetables uniformly for even cooking.
10. Cook green vegetables and strong-flavored vegetables uncovered to allow acids to escape.
11. Start with boiling, salted water when boiling green vegetables.
12. To preserve color, cook red and white vegetables in a slightly acid liquid. Cook green vegetables in a
neutral liquid.
13. Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that has been
cooked earlier.

Determining Doneness

There are so many types of vegetables, with such varied responses to cooking, that no one standard for
doneness is appropriate. Each item should be evaluated on recipe-by-recipe basis. Generally most cooked
vegetables are done when they are just tender when pierced with a fork or the tip of a paring knife. Leafy
vegetables should be wilted but still have a bright color.

Avoid overcooking vegetables because some carryover cooking will occur through the residual heat
contained in the foods. Always rely on subjective test – sight, feel, taste and aroma – rather than the clock.

Cooking Method for Preparing Vegetable Dishes

For Dry-heat cooking methods, this includes the boiling and grilling, roasting and baking, and pan-
frying and deep-frying.

Broiling and Grilling

 Broiling and grilling use high heat to cook vegetables quickly. This preserves their nutritional content
and natural flavors. The radiant heat of the broiler or grill caramelize the vegetables, creating a pleasant flavor
that is not generally achieved when vegetables are cooked by other methods.

Procedure for Broiling or Grilling Vegetables

1. Heat the grill or broiler.

2. Use the wire brush to remove any charred or burnt particles that may be stuck to the broiler or grill
grate. The grate may be wiped with a lightly oiled towel to remove any remaining particles and help
season it.
3. Prepare the vegetables to be broiled or grilled by cutting them into appropriate shapes and sizes, then
seasoning, marinating or otherwise preparing them as desired or directed in the recipe.
4. Place the vegetables on the broiler grate, broiler platter or grill grate and cook to the desired
doneness while developing the proper surface color.

Roasting and Baking

The term roasting and baking are used interchangeably when referring to vegetables. Roasting and
baking is used to bring out the natural sweetness of many vegetables while preserving their nutritional values.
The procedures are basically the same as those for roasting meats.

Procedure for Roasting and Baking Vegetables

1. Wash the vegetables. Peel, cut and prepare them as desired or directed in the recipe.
2. Season the vegetables and rub or toss with oil or butter if desired.
3. Place the vegetables in a baking dish and bake in a preheated oven until done.

Pan-frying and Deep-frying

Pan-frying is not as popular as other techniques for cooking vegetables. Green tomatoes, however, are
sometimes seasoned, flavored and pan-fried; eggplant slices are seasoned, flavored, pan-fried.

Procedure for Pan-frying

1. Cut, pound or otherwise prepare the food to be pan-fried, then bread, batter or flour it as desired.
2. Heat a moderate amount of fat or oil in a heavy pan- usually enough to cover the item 1/3 to halfway
up its sides.
3. Add the food to the pan, carefully not to splash the hot fat.
4. Fry the food on one side until brown. Using tongs, turn and brown the other side. Generally, pan-
fried foods are fully cooked when they are well browned on both sides.
5. Remove the food from the pan and drain it on absorbent paper before serving.

Deep-frying is a popular method of preparing vegetables such as potatoes, squashes and mushrooms.
They can be served as hors d’oeuvre, appetizers or accompaniments to a main dish. Vegetables can also be
grated or chopped and incorporated into fritters or croquettes. Any deep-fried item should have a crisp, golden
exterior with a tender, non-greasy center.

Procedure for Deep-frying Vegetables

 1. Slice, trim or otherwise prepare the vegetables to be deep-fried. Cut them into uniform shapes and
sizes to ensure even frying. Blanch them if necessary. Season and bread or batter them as desired.
2. Heat the fat to the desired temperature, usually between 325oF and 350oF (160oC and 180oC).
Breaded, battered or floured vegetables cook quickly and the fat must be hot enough to cook the
food’s interior without burning its surface.
3. Carefully place the vegetables in the hot fat using the basket method or swimming method as
appropriate.
4. Deep-fry the vegetables until done. They should have a crispy, golden brown surface.
5. Remove the deep-fried vegetables from the fat and hold them over the fryer, allowing the excess fat
to drain off. Transfer the food to a pan either lined with absorbent paper or fitted with a rack. Season
with sold, if desired.
6. If the deep-fried vegetables are to be held for later service, place them under a heat lamp.

For Moist-heat cooking methods, this includes the boiling, steaming, poaching and simmering.

Boiling

Vegetables are often boiled. Boiled vegetables can be served as they are, or they can be further prepared
by quickly sautéing with other ingredients, pureeing or mashing. Boiled vegetables are also chilled, then used in
salads.

Procedure for Boiling Vegetables

1. Wash, peel and trim the vegetables and cut into uniform shapes and sizes.
2. Bring an adequate amount of water, stock or court bouillon or other liquid to a boil. The liquid
should cover the vegetables, and they should be able to move around freely without overcrowding.
3. Add seasoning if desired or directed in the recipe.
4. Add the vegetables to the boiling liquid. Do not cover the pot when boiling green vegetables.
5. Cook the vegetables to the desired doneness.
6. Remove the vegetables from the water with a slotted spoon or a spider or drain through a colander.

Steaming

Vegetables can be steamed in a convection steamer or by placing them in a basket or on a rack and
suspending them over boiling liquid in a wok or saucepan. Properly steamed vegetables should be moist and
tender. They generally retain their shape better than boiled vegetables.

Procedure for Steaming Vegetables

1. Wash, peel and trim the vegetables and cut into uniform shapes and sizes.
2. If the convection steamer is not used, prepare steaming liquid and bring it to a boil in a covered pan
or double boiler.
3. Place the vegetables in a perforated pan in a single layer; do not crowd the pan. Place the pan over
the boiling liquid or add the vegetables to the liquid.
4. Cover the pan and cook to the desired doneness.
5. Remove the vegetables from the steamer and serve, or refresh and refrigerated until needed.

Poaching
 Poaching is a moist-heat cooking method using convection to transfer heat from a liquid to a food. It is
most often associated with delicately flavored foods that do not require lengthy cooking times to tenderize
them. The food is placed in a liquid held at temperatures between 160oF and 180oF (71oC and 82oC). The
surface of the liquid should show only slight movement, but no bubbles. Do not allow the liquid to reach a boil.

Procedure for Poaching

1. Cut, trim or otherwise prepare the food to be poached.

2. Bring an adequate amount of cooking liquid to the desired starting temperature. Place the in the
liquid.
3. Maintaining the proper temperature, poach the food to the desired doneness. Doneness are generally
determined by timing, internal temperature or tenderness.
4. Remove the food and hold it for service in a portion of the cooking liquid or using an ice bath, cool it
in the cooking liquid.
5. The cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in
other dishes.

Simmering

Simmering is another moist-heat cooking method that uses convection to transfer heat from a liquid to a
food. Properly simmered foods should be moist and very tender. The food is submerged in a liquid held at
temperatures between 185oF and 205oF (85oC and 96oC). There should be more action on the liquid’s surface,
with a few air bubbles breaking through.

Procedure for Simmering

1. Cut, trim or otherwise prepare the food to be simmered.

2. Bring an adequate amount of the cooking liquid to the appropriate temperature. There should be
enough liquid to cover the food completely.
3. Add the food to the simmering liquid.
4. Maintaining the proper cooking temperature throughout the process, simmer the food to the desired
doneness. Doneness is generally determined by timing or tenderness.
5. Remove the item and hold it for service in a portion of cooking liquid or using an ice bath, cool the
food in its cooking liquid.

For Combination cooking methods, this includes the braising and stewing.

Braising and Stewing

Braised and stewed vegetables are cooked slowly in a small amount of liquid. The liquid, including any
given off by the vegetables, is reduced to a light sauce, becoming part of the finished product. Generally, a
braised dish is prepared with only one vegetables; a stew is a mixture of several vegetables. The main
ingredients are sometimes browned in fat before the liquid is added in order to enhance flavor and color.

Both braises and stews can be exceptionally flavorful because they are served with all of their cooking
liquid. Braised and stewed vegetables generally can be held hot for service longer than vegetables prepared by
other cooking methods.

Procedure for Braising and Stewing Vegetables

 1. Wash, peel, trim and cut the vegetables.
2. Sauté or sweat the flavoring ingredients in fat to release their flavors. Or sauté or sweat the main
ingredients in fat.
3. For a braise, add the main ingredients in a single layer. For a stew, add the ingredients according to
their cooking times or as directed in the recipe.
4. Add the cooking liquid; it should partially cover the vegetables. Bring the liquid to a boil. Reduce a
simmer, cover and cook in the oven or on the stove top until done.
5. If desired, remove the main ingredients from the pan and reduce the sauce or thicken it with
cornstarch or arrowroot. Then return the main ingredients to the sauce.

Basic Cuts and Shapes

1. Batonnet – to cut into sticks, about ¼ x ¼ x21/3-3 inches

2. Brunoise – to cut into very small dice, 1/8”
Fine Brunoise – 1/16”
3. Cube – to cut into square ½ inch or larger
Dice – ¼” or smaller
4. Chiffonade – leafy vegetables that is rolled and finely shredded
5. Chop – to cut into irregular shaped pieces
6. Concasser – to coarsely chop, usually tomato
7. Emincer – very thin slices
8. Julienne – to cut into small, thin strips about 1/8 x 1/8 x 2 1/2”
9. Lozenge – diamond shaped, ½ x ½ x 1/8 “
10. Mince – to cut into very small pieces with a knife
11. Paysanne – to cut into strips, ½ x ½ x 1/8”
12. Quarter – to cut or divide into four equal parts
13. Rondelle – round or bias-round cuts. Thickness or diameter may vary.
14. Shred – to curt food into long or narrow strips
15. Slice – to cut in with knife or machine into narrow or flat pieces

Unit of Competency: Prepare Egg Dishes

ELEMENTS

1. Perform Mise en place

2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes
Introduction

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and
fish. Bird and reptile eggs consist of a protective egg shell, albumen (egg white), and vitellus (egg yolk),
contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe,
and caviar, but the egg most often consumed by humans is the chicken egg.

Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are
important in many branches of the modern food industry. The most commonly used bird eggs are those from the
chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, occasionally used as a gourmet ingredient
in western countries, are common everyday food in many parts of East Asia such as China and Vietnam.

Egg yolks and whole eggs store significant amounts of protein and choline. Choline is an important
nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure
healthy fetal brain development.

Egg white consists primarily of about 90% water into which is dissolved 10% proteins. Unlike the yolk,
which is high in lipids (fats), egg white contains almost no fat, and the carbohydrate content is less than 1%.

Eggs are excellent food for humans because of their high protein content, low cost and ready
availability. They are extremely versatile and are used throughout the kitchen, either served alone or as
ingredients in a prepared dish. Eggs are used to provide texture, flavor, structure, moisture and nutrition in
everything from soups and sauces to breads and pastries.

Egg dishes are most often associated with the meals breakfast and brunch but food service operation
must offer a variety of breakfast options to appeal to a wide range of consumers. Breakfast cookery is often one
of the first line positions a cook will be offered. This important duty requires speed, timing and precision and
can help an apprentice or beginning cook develop organized and efficient work habits.

Composition of Egg

The primary parts of an egg are the shell, yolk and albumen. The shell, composed of calcium carbonate,
is the outermost covering of the egg. It prevents microbes from entering and moisture from escaping, and also
protects the egg during handling and transport. The breed of the hen determines shell color; for chickens, it can
range from bright to brown. Shell color has no effect on quality, flavor or nutrition. The yolk is the yellow
portion of the egg. It constitutes just over 1/3 of the egg and contains ¾ of the calories, most of the minerals and
vitamins and all the fat. The yolk also contains lecithin, the compound responsible for emulsification in
products such as hollandaise sauce and mayonnaise. Egg yolk solidifies (coagulates) at temperatures between
149oF and 158oF (65oC and 70oC). Although the color of the yolk may vary depending on the hen’s feed, color
does not affect quality or nutritional content. The albumen is the clear portion of the egg and is often referred to
as the egg white. It constitutes about 2/3 of the egg and contains more than half of the proteins and riboflavin.
Egg white coagulates, becoming firm and opaque at temperatures between 144oF and 149oF (62oC and 65oC).

How to Store Eggs

Careful storage of edible eggs is extremely important, as an improperly handled egg can contain
elevated levels of Salmonella bacteria that can cause severe food poisoning. In the US, eggs are washed, and
this cleans the shell, but erodes the cuticle. The USDA thus recommends refrigerating eggs to prevent the
growth of Salmonella.
 Refrigeration also preserves the taste and texture. However, uncracked eggs can be left unrefrigerated
for several months without spoiling. In Europe, eggs are not usually washed, and the shells are dirtier, however
the cuticle is undamaged, and they do not require refrigeration. In the UK in particular, hens are immunised
against salmonella, and the eggs are generally safe for 21 days.

Improper handling quickly diminishes egg quality. Egg should be stored at temperatures below 45 oF
(7oC) and at a relative humidity of 70 to 80 percentage. Eggs will age more during 1 day at room temperature
than they will during 1 week under proper refrigeration. As eggs age, the white becomes thinner and the yolk
becomes flatter. This changes the appearance of poached and fried eggs, making it important to use very fresh
eggs for these cooking processes. Older eggs should be used for hard-cooking at their shell will be easier to
remove.

Cartons of fresh, uncooked eggs will keep for at least 4 to 5 weeks beyond the pack date if kept
refrigerated at 36oF (2oC). Hard-cooked eggs left in their shells and refrigerated should be used within 1 week.

Store eggs away from strongly flavored foods to reduce odor absorption. Rotate egg stock to maintain
freshness. Do not use dirty, cracked or broken eggs, as they may contain bacteria or contaminants. Frozen eggs
should be thawed in the refrigerator and used only in dishes that will be thoroughly cooked, such as baked
products.

Whipped Eggs

Egg whites are often whipped into foam that is then incorporated into cakes, custards, soufflés, pancakes
and other products. Procedure for whipping egg whites is:

1. Use fresh egg whites that are completely free of egg yolk and other impurities. Warm the egg whites to
room temperature before whipping; this helps better foam to form.
2. Use a clean bowl and whisk. Even a tiny amount of fat can prevent the egg whites from foaming
properly.
3. Whip the whites until very foamy, then add salt or cream of tartar as directed.
4. Continue whipping until soft peaks form, and then gradually add granulated sugar as directed.
5. Whip until stiff peaks form. Properly whipped egg whites should be moist and shiny; over whipping will
make the egg whites appear dry and spongy or curdled.
6. Use the whipped egg whites immediately. If liquid begin to separate from the whipped egg whites,
discard them; they cannot be rewhipped successfully.

Egg Dishes

Eggs can be cooked by almost any method and served with a wide array of seasonings, accompaniments
and garnishes. Whatever cooking method is selected, be sure to prepare the eggs carefully. Undercooked eggs
may transmit pathogenic bacteria and pose a risk of foodborne illness.

The following cooking methods are those most often used for egg-based dishes. They include
boiling or simmering, poaching, sautéing, frying and baking.
Boiling or Simmering (soft-boiled and hard-boiled egg)

The difference between soft-boiled egg and hard-boiled egg is time. Both are refer to egg cooked
in their shell in hot water. Despite the word boiled in their names, eggs cooked in the shell should never
be boiled. Boiling toughens eggs and causes a green discoloration. Instead, the eggs should be
simmered. Soft-boiled eggs are usually simmered for 5 to 6 minutes; hard-boiled eggs may be simmered
for as long as 12 to 15 minutes. Immediately run the eggs under water after simmering helps stop
carryover cooking. Sometimes it is difficult to remove the shell from very fresh eggs. Eggs that are a
few days old are better for cooking in the shell.

Procedure for Preparing Soft-boiled Eggs

1. Fill a saucepan or a stockpot with sufficient water to cover the eggs. Bring the water to a
simmer.
2. Gently stir the water in a circular motion. Carefully lower each egg into the simmering water.
Simmer uncovered for 3 to 5 minutes, depending on the firmness desired.
3. Lift each egg out of the water with a slotted spoon or spider. Crack the large end of the shell
carefully and serve immediately.

Procedure for Preparing Hard-boiled Eggs

1. Repeat Steps 1 and 2 for soft-boiled eggs, simmering the eggs for 12 to 15 minutes.
2. Lift each out of the water with a slotted spoon or spider and place in an ice bath. When the
eggs are cool enough to handle, peel them and use as desired or cover and refrigerate for up
to 5 days.

Poaching (poached egg)

Eggs that are to be poached should always be very fresh. They should also be kept very cold
until used; as cold egg white stay together better when dropped into hot water. The water for poaching
eggs is held at approximately 200oF (90oC), a gentle simmer. Poached eggs should be soft and moist; the
white eggs should be firm enough to encase the yolk completely, but the yolk should still be runny. To
help the egg whites cling together, add 2 tablespoons (30 milliliters) white vinegar per liter of water.

Procedure for Poaching Eggs

1. Fill a saucepan or stockpot with at least 3 inches water. Add salt or vinegar if desired. Bring
the water to simmer and hold at a temperature of approximately 200of (90oC).
2. One at a time, crack the egg into a small ramekin or cup. If a piece of shell falls into the egg,
it should be removed; if the yolk breaks, the egg can be set aside for some other uses.
3. Gently slide each egg into the simmering water and cooked for 3 to 5 minutes.
4. Lift the poached egg out of the water with a slotted spoon. Trim any ragged edges with a
paring knife. Serve immediately.

Sautéing (scrambled egg, omelettes and frittatas)

Scrambled eggs are eggs whisked with seasonings and then sautéed. They are stirred nearly
constantly during cooking. The finished eggs should be light and fluffy with a tender, creamy texture. A
small amount of milk or cream may be added to the egg to provide a more delicate finished product.
Overcooking or cooking at too high temperature that may causes the eggs to become tough and rubbery.

Scrambled eggs are often flavored by sautéing other foods (onions, mushrooms or diced ham) in
the pan before adding the eggs or by adding other foods (grated cheese or herbs) to the eggs just before
cooking is complete.

Omelettes are needlessly intimidating egg creations that begin as scrambled eggs. They are
usually prepared as individual serving using two or three eggs. The cooked eggs are either folded around
or filled with a warm savory mixture.

The filling may contain vegetables, cheese and/or meats. Any filling ingredient that needs
cooking should be cooked before being added to the omelette. A shallow or non-stick pan with gently
sloping sides is used for cooking omelettes.

Frittatas are essentially open-faced omelettes of Spanish-Italian heritage. They may be cooked
in small pans as individual portions or in large pans, then cut into wedge for service. A relatively large
amount of hearty ingredients is mixed directly into the eggs. The eggs are first cooked on the stove top,
then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.

Procedure for Preparing Scrambled Eggs

1. Break the eggs into a mixing bowl. Season lightly with salt and pepper. Add 1 scant
tablespoon (12 milliliters) milk or cream per egg and whisk everything together.
2. Heat a sauté pan, add clarified butter or oil and heat until the fat begins to sizzle.
3. Sauté any additional ingredients in the hot fat.
4. Pour the eggs into the pan all at once. As the eggs begin to set, slowly stir the mixture with a
spatula. Lift cooked portions to allow uncooked egg to flow underneath.
5. Sprinkle on additional ingredients such as cheese or herbs.
6. Cook just until the eggs are set, but still shiny and moist. Remove from the pan and serve
immediately.

Procedure for Preparing Folded Omelettes

1. Fully cooked any meats and blanch or otherwise cook any vegetables that will be
incorporated into the omelette.
2. Heat an omelette pan over moderately high heat, then add clarified butter.
3. Whisk the eggs together in a small bowl. Season with salt and pepper if desired.
4. Pour the eggs into the pan and stir until they begin to set, approximately 10 seconds.
5. Pull cooked egg from the sides of the pan towards the center, allowing raw eggs to run
underneath. Continue doing so for 20 to 30 seconds.
6. Spoon any fillings on top of the egg or add any other garnishes.
7. When cooked as desired, flip one side of the omelette towards the center with a spatula or a
shake of the pan. Slide the omelette onto the serving plate so that it lands folded in thirds
with the seam underneath.
8. Spoon any sauce or additional filling on top, garnish as desired, and serve immediately

Procedure for Preparing Frittatas

 1. Fully cook any meats and blanch or otherwise prepare any vegetables that will be
incorporated into the frittata.
2. Heat a sauté pan and add clarified butter.
3. Whisk the eggs, flavoring and any other ingredients together; pour into the pan.
4. Stir gently until the eggs begin to set. Gently lift cooked eggs at the edge o of the frittata so
that raw egg can run underneath. Continue cooking until the eggs are almost set.
5. Place the pan in a hot oven or underneath a salamander or broiler to finish cooking and
lightly brown the top.
6. Slide the finished frittata out of the pan onto a serving platter.

Frying

Pan-fried eggs are commonly referred to as sunny side up. These are visibly products produced
with proper timing and technique. Very fresh eggs are best for pan-frying, as the yolk holds its shape
better and the white spreads less.

Sunny side up eggs are not turned during cooking, their yellow yolks remain visible. They
should be cooked over medium-low heat long enough to firm the whites and partially firm the yolks:
approximately 4 minutes if cooked on a 250oF (120oC) cooking surface. Should they be turned over
briefly (“over easy”), cooked on both sides so the white is solid but the yolk is still soft and runny (“over
medium”) and thoroughly cooked on both sides with the yolk solid (“over well”) and with the yolk
broken (“over hard”).

Procedure for Preparing Pan-fried Eggs

1. Select a sauté pan just large enough to accommodate the number of eggs being cooked.
2. Add a small amount of clarified butter and heat until the fat just begins to sizzle.
3. Carefully break the egg into the pan.
4. Continue cooking over medium-low heat until the eggs reach the appropriate degree of
firmness. Sunny side up eggs are not flipped during cooking.
5. When done, serve immediately.

Baking (shirred egg and soufflés)

Baked eggs, also referred to as shirred eggs, are normally prepared in individual ramekins or
baking dishes. The ramekins can be lined or partially filled with ingredients such as bread, ham,
creamed spinach or artichokes. The eggs are often topped with grated cheese, fresh herbs or a sauce.
When properly cooked, the egg whites should be set while the yolks are soft and creamy.

Procedure for Preparing Shirred Eggs

1. Coat each ramekin with melted butter. Add flavoring ingredients as desired.
2. Break one or two eggs into each ramekin. Do not break the yolk: season with salt and pepper.
3. Bake the eggs until the white is firm, approximately 12 to 25 minutes. Approximately 3 to 5
minutes before the eggs are done, add cream or top the eggs with grated cheese, diced ham,
fresh herbs or other ingredients as desired.

A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites
combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The
 word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely
"puff up"—an apt description of what happens to this combination of custard and egg whites.

A soufflés is made with custard base that is lightened with whipped egg whites and then baked.
The air in the egg whites expands to create a light, fluffy texture and tall rise. A soufflé is not a stable as
a cake or other pastry items, however, and will collapse very quickly when removed from the oven.

Procedure for Preparing Baked Soufflés

1. Butter the mold or ramekin and dust with granulated sugar. Preheat the oven to
approximately 425oF (220oC).
2. Prepare the custard base. Add flavoring as desired.
3. Whip the egg whites and sugar to stiff peaks. Fold the whipped egg whites into the base.
4. Pour the mixture into the prepared mold or ramekins and baked immediately.

Egg Dishes

Boiled Includes boiling long enough for the yolk to solidify ("hard boiled") or just long
egg enough for the albumen (egg white) to solidify ("soft boiled")

Cooked in hot grease in a skillet: cooked lightly on one side only

("sunny side up"), cooked lightly on one side and turned over
briefly ("over easy"), cooked on both sides so the white is solid
Fried egg
but the yolk still soft and runny ("over medium") and thoroughly
cooked on both sides with the yolk solid ("over well"), and with
the yolk broken ("over hard").

A dish made from beaten eggs quickly cooked with butter or oil,
but not further stirred while cooking, in a frying pan, sometimes
Omelette
folded around a filling such as cheese, vegetables, meat (often
ham), or some combination of the above.

An egg that has been cooked by poaching, in simmering liquid.

The term is also applied to a method whereby the egg is placed
Poached egg
in a cup, suspended over simmering water, using a special pan
called an "egg-poacher".
 A dish made from beaten egg whites and yolks of (usually
Scrambled eggs chicken eggs). Beaten eggs are put into a hot pot or pan (usually
greased) and stirred frequently, forming curds as they coagulate.

Yolks of hard-boiled eggs are mashed with cream or

Deviled eggs mayonnaise, mustard and seasonings then mounded or piped
into the white of the boiled egg. Served cold, often al fresco.

An Italian egg-based dish similar to an omelette , enriched with

Frittata additional ingredients such as meats, cheeses, vegetables or
pasta.

Typically hard boiled eggs that are cured in vinegar or brine.

This was originally done like many foods as a way to preserve
the food so that it could be eaten months later. Pickled eggs have
Pickled egg
since become a favorite among many as a snack or hors d'œuvre
popular in pubs, bars and taverns, and around the world in places
where beer is served.

UNIT OF COMPETENCY: PREPARE STARCH DISHES

ELEMENTS:
1. Perform Mise en place
2. Prepare starch dishes
3. Present starch dishes
4. Store starch dishes

Plants produce starch and use it to store carbohydrates for energy. When foods containing starch are
consumed, it becomes an important source of energy for the body.
The top sources of starch are grains, beans and starchy vegetables such as potatoes, corn and peas.
Smaller amount of starch is present in nuts, seeds, non-starchy vegetables and fruits. Some starches are
extracted from corn or other plants.
Among the common sources of starches may include pasta, rice, tubers, polenta, noodles, couscous and
flour.

PASTA
Pasta is a staple food of traditional Italian cuisine.

Pasta is a noodle made from an unleavened dough of wheat flour mixed with water and formed into
sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other
cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried
(pasta secca) and fresh (pasta fresca).Both dried and fresh pasta come in a number of shapes and varieties, with
310 specific forms known variably by over 1300 names having been documented. Common forms of pasta
include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and
specialty or decorative shapes.

As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of
prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary
sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a
soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is
subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some
pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also
prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food
processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of
pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are
ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and
chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio
of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive
as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often
mopped up with a piece of bread.

Pasta is mostly comprised of starch because it's made of flour. It also contains other minerals and
vitamins either directly from wheat or from artificial enrichment. Whole wheat pasta contains considerable
amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese. Pasta also
contains a small amount of sodium, and has no cholesterol. Pastas also contains vitamin B, which includes folic
acid and niacin.
 The amount of protein in pasta depends on the type of flour used to manufacture it. If it is made from
durum wheat, the pasta contains protein and gluten. Pasta contains protein comprising six of the nine essential
amino acids. If the pasta is made with eggs, it contains more protein.

Cooking Method for Pasta

Pasta is cooked by just one method: boiling. The secret to boiling pasta successfully is to use ample
water. Allow 1 gallon of water for each 450 grams of pasta. Fresh pasta cooks rapidly, sometimes in seconds
while dried pasta may require several minutes. Pasta is properly cooked when they are al dente, firm and tender.
Procedure for Cooking Pasta
1. Bring the appropriate amount of water to a boil over high heat.
2. Add oil to the water if desired.
3. Add the pasta and salt to the rapidly boiling water.
4. Stir the pasta to prevent it from sticking together. Bring the water back to a boil and cook until the
pasta is done.
5. When the pasta is properly cooked, immediately drain it through a colander. A small amount of oil
may be gently tossed into the pasta if desired to prevent it from sticking together.
6. Serve hot pasta immediately, or refresh it in cool water for later use in salads or other dishes. (do not
rinse pasta that is to be served hot)

RICE
Rice is defined as the starchy seed of a semi-aquatic grass.
Rice is categorized into three types; long-grain, medium-grain and short-grain.
Each category of rice is available in different processed forms such as white rice and brown rice.
.
Long-Grain Rice Rice
Long -grain rice measures in length 4-5 times its width. When cooked, long grain rice produces firm, fluffy
grains that separate easily.
Ratio (solid to liquid): 1 to 1
Approximate Cooking: 20 minutes

Medium-Grain Rice
Medium grain rice is shorter than long grain rice and less starchy than short-grain rice. When cooked it
produces relatively moist, tender grains that begin to stick together as the rice cools.
Ratio (solid to liquid): 1 to 1
Approximate Cooking: 20 min

Short-Grain Rice
Short-grain rice has a fat, almost round grain and has a high starch content. When cooked it produces moist,
tender grains which tend to stick together
Ratio (solid to liquid):1 to 1
Approximate Cooking: 20 min

White Rice
White rice has been processed to remove the husk and bran. White rice has a mild flavor and aroma and is also
known as polished rice. The process of husking is known as pearling.
Ratio (solid to liquid):1 to 1
Approximate Cooking: 20 min.

Brown Rice
Brown rice is a form of processed rice with only the tough outer husk removed. The retained bran gives the rice
a light tan color, a nut-like flavor and a chewy texture. Brown rice is available in long, medium and short-grain
forms.
Ratio (solid to liquid):1 to 1 1/2
Approximate Cooking: 45 min.

Arborio Rice
An ovoid, 3 dimensional with oval cross section, short grain rice with a hard core, white color and mild flavor.
Arborio rice becomes creamy when cooked and is used for making risotto.
Ratio (solid to liquid):1 to as needed
Approximate Cooking: 20 min.

Risotto is a cooking method used for grains, in which grains are lightly sautéed in butter and liquid is gradually
added. The mixture is simmered and constantly stirred until the firm grains merge with the cooking liquid.
Risotto is a dish from northern Italy.

Guidelines for Cooking Rice

Rice may be rinsed before cooking to remove dirt and debris, but doing so also removes some of its
nutrients. Rice may also be soaked before cooking. Soaking softens the grains, removes some starch and speeds
cooking.

Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice
may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be
cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable
with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric rice
cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is
sometimes quickly fried in oil or fat before boiling ; this makes the cooked rice less sticky.

TUBERS

Tubers are various types of modified plant structures that are enlarged to store nutrients. Some sources
define the term "tuber" to mean only structures derived from stems; others use the term for structures derived
from stems or roots. Examples of plant tubers include the sweet potato, cassava, and potato.

POLENTA

Polenta (Polente or Poleinte in France) is cornmeal boiled into a porridge, and eaten directly or baked,
fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially
barley-meal).
Polenta is cooked by simmering in a water-based liquid, with other ingredients or eaten with them once
cooked. Boiled polenta may be left to set, then baked, grilled or fried; leftover polenta may be used this way.
 Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked, or grilled until
golden brown; fried polenta is called crostini di polenta or polenta fritta. This type of polenta became
particularly popular in southern Brazil following northern Italian immigration.

NOODLE

The noodle is a type of staple food, made from some type of unleaveneddough which is stretched,
extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common,
many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other
shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often
pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be
refrigerated for short-term storage, or dried and stored for future use.
Noodles would include rice noodles, egg noodles more specifically known locally are mami, canton,
sotanghon, bihon and the like.

Types of noodle dishes

 Basic noodles: These are cooked in water or broth, then drained. Other foods can be added or the
noodles are added to other foods or the noodles can be served plain with a dipping sauce or oil to be
added at the table. In general, noodles are soft and absorb flavors.
 Chilled noodles: noodles that are served cold, sometimes in a salad. Examples include Thai glass noodle
salad and cold udon.
 Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy
products.
 Noodle soup: noodles served in broth. Examples are beef noodle soup, chicken noodle soup, and
batchoy.

COUSCOUS
Couscous is a traditional dish of semolina (granules of durum wheat) which is cooked by steaming. It is
traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the
North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya, as well as the Middle East.

Couscous was voted as the third-favorite dish of French people in 2011 in a study, and the first in east of
France. It is the national dish of Morocco.

Preparation of Couscous
The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry
flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of
couscous and fall through the sieve are again rolled and sprinkled with dry semolina and rolled into pellets. This
process continues until all the semolina has been formed into tiny granules of couscous. This process is labor-
intensive. In the traditional method of preparing couscous, groups of women came together to make large
batches over several day, which were then dried in the sun and used for several months. Couscous was
traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the
millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets
around the world.
 Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a
food steamer . The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are
cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavors from
the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot
with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth.

FLOUR

Flour provides bulks and structure to baked goods. Some flours are used to thicken liquids in items such
as puddings and pie fillings. Flour is produced when grain kernels are milled or ground into a powder.
Examples of flour are:

Wheat Flour
Wheat flour is produced by milling wheat kernels.

Whole-wheat Flour
Whole-wheat flour is made by milling the entire wheat kernel, including the bran and nutritious germ.
Whole-wheat flour has a nutty, sweet flavour and brown, flecked color.

Self-rising Flour
Self-rising flour is an all-purpose flour to which salt and a chemical leavener, usually baking powder
have been added.

Non-wheat Flours
Non-wheat flour also referred to as composite flour, are made from grains, seeds or beans. Corn,
soybeans, rice, oats, buckwheat, potatoes and other items provide flours, but none of them contain the gluten-
forming proteins of wheat flour.

Rye Flour
Rye flour is commonly used in bread baking. It is milled from the rye berry. All rye flours have a warm
and pungent flavour.

Storing Starches

Dried pasta and noodles should be stored in a cool, dry place for several months and Fresh pasta and
noodles can be stored in an airtight wrapping in the refrigerator for a few days or in the freezer for a few weeks.
All grains (rice) should be stored in airtight containers placed in a dark, cool, dry place.
Flour should be stored in a lit, ventilated room at temperature no higher than 80oF (27oC).
UNIT OF COMPETENCY : PREPARE DESSERTS

ELEMENTS:

1. Perform Mise en place

2. Prepare desserts and sweet sauces
3. Plate/present desserts
4. Store desserts
 Desserts are the highlights of an enjoyable meal. They are the final course. They could be hot or cold. It
has a wide range of sweet foods. Dessert also have a wide range of ingredients, such as thickening agents,
syrups, purees, sweeteners, creams, etc.

Some Varieties of Desserts

Jellies

Gelatin based flavored with fruit, sometimes with wine.

Custards

Custard is any liquid thickened by a coagulation of egg proteins. Custard’s consistency depends on the
ratio of eggs to liquid, whether whole eggs or just yolks are used, and the type of liquid used. The more eggs
used, the thicker and richer the final product will be. The richer the liquid (cream vs. milk), the thicker the final
product.

Pudding

Pudding is a thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and
thickened with flour or another starch.

Flans

Flan is an open pastry or sponge cake containing a sweet or savory filling. A typical flan of this sort is
round, with short crust pastry. It is similar to a custard tart.

Creams

Creams include light, fluffy or creamy-texture dessert items made with whipped egg whites or whipped
cream. Some, such as Bavarian cream and chiffons, are thickened with gelatin. Others, such as mousses and
cream, are softer and lighter. The success of all depends on properly whipping and incorporating egg whites or
heavy cream.

Mousse

The term mousse applies to an assortment of dessert creams not easily classified elsewhere. A mousse is
similar to a Bavarian or chiffon in that it is lightened with whipped cream, whipped egg whites or both. A
mousse is generally softer than these other products, however, and occasionally contains a small amount of
gelatin. A mousse is generally too soft to mold.

A mousse may be served alone as a dessert or used as filling in cakes or pastry items. Sweet mousses
can be based on a custard sauce, melted chocolate or pureed fruits.

Frozen Dessert (ice cream, sorbet and parfait)

Ice creams are custards that are churned during freezing. They can be flavored with a seemingly endless
variety of fruits, nuts, extracts, liqueurs and the like

Sorbet is a churned mixture of sugar, water and fruit juice, wine, liqueurs or other flavorings.
 Parfait ice cream served in a long, slender glass with alternating layers of topping or sauce; also the
name of the mousse-like preparation that forms the basis for some still-frozen dessert.

Pies and Tarts

A pie is composed of a sweet or savory filling in a baked crust. A pie is generally made in a round,
slope-sided pan and cut into wedge for service. A tart is similar to a pie except it is made in a shallow, straight-
sided pan, often with fluted edges. A tart can be almost any shape; round, square, rectangular and petal shapes
are the most common. It usually open-faced and derives much of its beauty from an attractive arrangement of
glazed fruits, piped cream or chocolate decorations.

Quick Bread

Biscuits and muffins are all quick breads. They are called quick breads because they are quick to bake
with only few ingredients and no yeast. The variety of ingredients is virtually limitless: cornmeal, whole wheat,
fruits, nuts, spices and vegetables all yield popular products. They are equally appropriate for lunch, snacks and
buffets.

3 Mixing Methods
A. Biscuit Method/Pastry method
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening until the mixture resembles coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is
formed.
6. Knead until the dough become soft and slightly elastic but not sticky. Over kneading toughens the
biscuit.
B. Muffin Method
1. Sift together the dry ingredients.
2. Combine all liquid ingredients, including melted fat or oil.
3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will
look lumpy. Do not over mix.
4. Pan and bake immediately.
C. Creaming Method
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the butter or shortening in the mixing bowl then beat until the fat is smooth and creamy.
3. Add the sugar. Cream the mixture until the mixture is light and fluffy.
4. Add the eggs, one at a time. The mixture should be light and fluffy after the eggs are beaten in.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients alternating with the liquids.

Cookies

Cookies are small, flat pastries usually eaten alone as a snack or as accompaniment for coffee. Cookies
also provide finishing touch to a serving of ice cream, custard or fruit. Flavors are limited only by the baker’s
imagination; chocolate, oatmeal, cornmeal, fresh and dried fruit and nuts all find their way into several types of
cookies.
 Procedure for Mixing Cookie Dough

1. Cream the fat and sugar together to incorporate air to blend the ingredients completely.
2. Add the eggs gradually, scraping down the bowl as needed.
3. Stir in the liquid ingredients.
4. Stir in the flour, salt, spices and leaveners.
5. Fold in any nuts, chocolate chips or chunky ingredients by hand.

Storing Cookies

Most cookies can be stored for up to 1 week in an airtight container.

Prepared fruit

Combinations of fruits can also be baked successfully; try mixing fruits for a balance of sweetness and
tartness (for example, strawberries with rhubarb or apples with plums).

Several baked desserts are simply fruits (fresh, dried or canned) topped with a crust, strudel or batter.
Fruits sometimes poached first, can also be baked in a wrapper of puff pastry, flaky dough or phyllo dough to
produce an elegant dessert.

Procedure for Baking Fruits

1. Select ripe but firm fruits and peel, core, pit or slice as necessary.
2. Add sugar or any flavorings.
3. Wrap the fruits in pastry dough if desired or directed in the recipe.
4. Place the fruits in a baking dish and bake uncovered in a moderate oven until tender or properly
browned.

Fritters

Fritters are also popular snack or dessert. Fritters contain diced or chopped fish, shellfish, vegetables or
fruits bound together with a thick batter and deep-fried. Fritters are spooned or dropped directly into the hot fat;
they form a crust as they cook.

Procedure for Fritters

1. Cut, chop and otherwise prepare the food to be made into fritters.
2. Precooked any ingredients if necessary.
3. Prepare the better as directed.
4. Scoop the fritters into a deep fat at 350oF (180oC), using the swimming method.
5. Cook until done. The fritters from the fat and hold them over the fryer, allowing the excess fat to
drain off. Transfer the food to a pan either lined with absorbent paper or fitted with a rack. Serve hot.
6. If the fritters are to be held for later service, place them under a heat lamp.

Some Sweet Sauces use for Making Desserts

Sugar Syrups

Sugar syrup is solutions of sugar and water. They are used to moisten cakes and to make sauces, sorbets
and beverages. To make successful sugar syrup, the following formulas must be followed precisely.
  Light syrup – boil 2 parts of water with 1 part sugar for 1 minute. Light syrup can be used for making
sorbet or moistening sponge cake.
 Medium syrup – boil 1 ½ parts water with 1 part sugar for 1 minute. Medium syrup can be used for
candying citrus peel.
 Heavy syrup – boil equal parts water and sugar for 1 minute. Heavy syrup is a basic, all-purpose syrup
kept on hand in many bakeshop.

Fruit Syrups

Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners. This includes the

strawberry syrups, mango syrups, etc.

Custards and Crèmes

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.

Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to
a thick pastry cream. Most common custards are used as desserts or dessert sauces and typically
include sugar and vanilla. Custard bases may also be used for quiches and other savory foods.
Sometimes flour, corn starch, or gelatin is added as in pastry cream.

Fruit Purees, sauces and Coulis

Many types of fruits can be pureed for dessert sauces; strawberries, raspberries, apricots, mangoes and
papayas are popular choices. They produce thick sauces with strong flavors and colors. Ripe or individually
quick-frozen fruits are recommended. The best use only fresh fruits and are excellent for making sauces and
sorbets.

Pureed fruits also known as coulis, can be cooked or uncooked. Cooking thickens the sauces by
reduction and allows any starch thickener or gelatinize. They can be also sweetened with granulated sugar or
sugar syrup.

Procedure for Preparing Fruit Coulis

1. Wash, peel and chop the fruit if necessary.

2. Puree the fruit in a food mill, blender or food processor. Strain to remove seeds.
3. Combine the puree with flavorings and sweeteners.

Flavored Butters

Flavored butters are also known as finishing butter. A compound butter is butter that has been flavored
by blending softened butter together with various ingredients. These can be savory or sweet. The recipe for all
flavored butters is basically the same: soften unsalted butter and blend in the flavor ingredients with an electric
mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or
lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate
to harden.

Procedure for Preparing Flavored Butter

 In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.

Using an electric mixer, combine the softened butter and other ingredients together until they are
light and fluffy and completely blended. 

Tips for preparing Compound Butters:

 The butter must first be brought to room temperature and softened by beating it.
 The flavoring ingredients must be very finely chopped or pureed. If any extra liquid develops, it
should be drained off thoroughly before mixing in the butter.
 For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few
hours before refrigerating.
 Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water
for cutting the frozen butter.

Examples of Flavored Butter Marmalade Butter 

1/2 cup marmalade (lemon, orange, or
grapefruit) 
Chile Pepper Butter 
1 chile pepper, deveined and seeded,
finely chopped
1/4 teaspoon fine grain sea salt Rum Raisin Butter 
3 tablespoon raisins or currants 
Chive Butter 2 tablespoons rum
1 tablespoon fresh chives, chopped Sugar to taste 
Pinch fine sea salt 1/4 teaspoon pure vanilla extract

Chocolate Hazelnut Butter Sweet Citrus Butter 

Powdered cocoa to taste 1/4 cup honey 
Sugar to taste 2 teaspoons grated orange or lemon zest 
1 to 2 tablespoons finely chopped 1 tablespoon fresh-squeezed orange
hazelnuts or lemon juice 
2 tablespoons sugar 
Creamy Brown Sugar Butter 2 teaspoons ground cinnamon
2 tablespoons heavy cream
1 tablespoon brown sugar White Chocolate Butter 
2 tablespoons white chocolate, melted and
Honey Butter cooled 
(This is a childhood favorite) Ground cinnamon to taste
1/2 cup honey
Raisin-Nut Butter
Honey Fruit Butter  1/2 cup finely chopped toasted walnuts
1/4 cup honey 1/4 cup finely chopped raisins
2 tablespoons fresh-squeezed orange juice 1 tablespoon fresh-squeezed orange juice
1 small banana 1 tablespoon sugar
1 teaspoon ground cinnamon 

There are suitable thickening agents for sweets sauces. This includes the cornstarch, arrowroot, potato
starch, modified starch, liaison and gelatin.
Storing Desserts

Knowing the shelf-life of a dessert or dessert accompaniment can broaden a host's list of sweet
selections.

Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days. If
freezing, overwrap plastic-wrapped dough with foil and freeze up to three months.

 Avoid Odor absorption

Butter cream, well covered to prevent odor absorption, can be stored in the refrigerator up to one
week, in the freezer up to one month. Allow to stand at room temperature one hour after
removing from freezer or refrigerator, then beat until smooth.

Baked sweet- or short-crust pastry shells can be stored in plastic bags in refrigerator up to two
days or frozen up to one month.

Sponge cake, chiffon and angel food cake will keep at room temperature up to two days,
wrapped in plastic wrap. Otherwise, freeze up to two months, wrapped in plastic and foil.
Frosted cakes can be frozen up to one month.

Keep fruit purees on hand in the freezer; they make easy but tasty sauces for plain cake slices.

Jellyroll can be filled with jam and moistened with liqueur, rolled and left at room temperature
overnight. If not, freeze up to one week.
UNIT OF COMPETENCY: PACKAGE PREPARED FOOD

ELEMENTS

1. Select packaging materials

2. Package food

Food packaging provides protection, tampering resistance, and special physical, chemical, or biological

needs of food items.

HACCP Principles

Hazard Analysis Critical Control Point (HACCP) is proving to be an effective and efficient system for
managing and maintaining sanitary conditions in all types of food service operation.

1. Identify potential hazards and evaluate their severity and risks.

2. Identify the critical control points, which are steps where hazards can be reduced or eliminated.
Critical Control Point- a step during the processing of food when a mistake can result in the
transmission, growth or survival of pathogenic bacteria.
3. Establish procedures for controlling hazards and correcting problems.
4. Monitor the critical control points and correct problems as they arise.
5. Set up and use a record-keeping system.
6. Verify that the system is working and adjust it as needed.

Food Packaging Materials

The principal roles of food packaging are to protect food products from outside influences and
distribution damage, to contain the food, and to provide consumers with ingredient and nutrition information.
Traceability, convenience, and tamper indication are secondary functions of increasing importance. The goal of
food packaging is to contain food in a cost-effective way that satisfies industry requirements and consumer
desires, maintains food safety, and minimizes environmental impact.

Package design and construction play significant roles in determining the shelf life of a food product.
The right selection of packaging materials and technologies maintains product quality and freshness during
distribution and storage. Materials that have traditionally been used in food packaging include glass, metals
(aluminum, foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics. Today’s food
packages often combine several materials to exploit each material’s functional or aesthetic properties.

Criteria for Packaging

We should consider the quality of the material, the shelf-life of the food and the portions or the net
weight of a package food.

Quality

Food packaging needs to be easy to use (re-sealable if possible), good looking and, perhaps most

importantly, it has to make clear what’s inside. Increasingly, consumers are concerned with environmental
issues of packaging, so making use of biodegradable materials are acceptable. It should be easy to open but
properly sealed to avoid any contamination.
Shelf-life

Shelf-life of a packaged food determined by the shelf-life of the food, sometimes they add food
chemicals to prolong more the shelf-life.

Portion Control

The portion of a packaged foods depends on the size of the packaging materials and the demand of the
consumer.

Qualities for Packaging Materials

The key to successful packaging is to select the package material and design that best satisfy competing
needs with regard to product characteristics, marketing considerations (including distribution needs and
consumer needs), environmental and waste management issues, and cost. Balancing so many factors is difficult
and also requires a different analysis for each product.

Factors to be considered include the properties of the packaging material, the type of food to be
packaged, possible food/package interactions, the intended market for the product, and the desired product shelf
life. Other factors include environmental conditions during storage and distribution, product end-use, eventual
package disposal, and costs related to the package throughout the production and distribution process.

Ideally, a food package would consist of materials that maintain the quality and safety of the food over
time; are attractive, convenient, and easy to use while conveying all the desired information; are made from
renewable resources, thereby generating no waste for disposal; and are inexpensive. Rarely, if ever, do today’s
food packages meet these lofty goals. Creating a food package is as much art as science, trying to achieve the
best overall result without falling below acceptable standards in any single category.

From a product characteristic perspective, the inertness and absolute barrier properties of glass make it
the best material for most packaging applications. However, the economic and safety disadvantages of glass
boost the use of alternatives such as plastics. While plastics offer a wide range of properties and are used in
various food applications, their permeability is less than optimal—unlike metal, which is totally impervious to
light, moisture, and air.

Attempts to balance competing needs can sometimes be addressed by mixing packaging materials—
such as combining different plastics through lamination—or by laminating plastics with foil or paper. Plain
paper is not used to protect foods for long periods of time because it has poor barrier properties and is not heat
sealable. When used as primary packaging (i.e., in contact with food), paper is almost always treated, coated,
laminated, or impregnated with materials such as waxes, resins, or lacquers to improve functional and protective
properties. In contrast, paperboard is seldom used for direct food contact, even though it is thicker than paper.

Requirements for Food Packaging

1.  The product identity, including its trade name, its structure, its complete composition, specifications,
and chemical and physical properties relative to its intended use
2. The proposed use of the package, including the form in which the finished package will be used (i.e.,
bottle, film, etc.); its dimensions; the ratio of the weight of contacted food to unit area of packaging
(g/in2); the time and temperature conditions under which the package will be exposed to food during
packaging, distribution and use by consumers; and an estimate of projected market penetration.