Training Regulations: Your Quick Guide To COOKERY NCII Training

TRAINING
REGULATIONS
Your Quick Guide to COOKERY

NCII Training
Inside:
CLEAN AND MAINTAIN KITCHEN PREMISES

PREPARE STOCKS, SAUCES AND SOUPS
PREPARE APPETIZERS
PREPARE SALADS AND DRESSINGS
PREPARE SANDWICHES
PREPARE MEAT DISHES
PREPARE VEGETABLE DISHES
PREPARE EGG DISHES
PREPARE STARTCH DISHES
PREPARE POULTRY AND GAME DISHES
PREPARE SEAFOOD DISHE
PREPARE DESSERTS
PACKAGE PREPARED FOOD
Date Developed: Document No. CKR-TM1-18

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Developed by: STI COLLEGE LA UNION 0
John Dave J. Bautista Revision # 01
STI COLLEGE
Aguila road, Sevilla Norte
San Fernando City La Union.
TRAINING REGULATIONS FOR
COOKERY NC II
SECTION 1 COOKERY NC II QUALIFICATION
The COOKERY NC II Qualification consists of competencies that a

person
Must achieve to clean kitchen areas, prepare hot, cold meals and
desserts for guests in various food and beverage service facilities
This Qualification is packaged from the competency map of the

Tourism Sector (Hotel and Restaurant) as shown in Annex A.
The Units of Competency comprising this Qualification include the

following:
CODE NO.BASIC COMPETENCIES
500311105 Participate in workplace communication

500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
CODE NO.COMMON COMPETENCIES
TRS311201 Develop and update industry knowledge

TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

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CODE NO.CORE COMPETENCIES
TRS512328 Clean and maintain kitchen premises

TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food
A person who has achieved this Qualification is competent to

be employed in any of the following positions in the Garde
Manger, Pastry or in the Hot Kitchen Section as
Cook or Commis
Assistant Cook

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CORE COMPETENCIES
1ST UNIT
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
UNIT CODE : TRS512328
UNIT DESCRIPTOR : This unit deals with the skills and knowledge
involve in cleaning, sanitizing and maintaining
kitchens,equipment and utensils for food
preparation andstorage in
commercial/institutional kitchens
ELEMENT PERFORMACE CRITERIA

Italicized items are elaborated in the Range of
Variables
1. Clean, sanitize 1.1 Chemicals and clean potable water
and store equipment are selected and used for cleaning and/or sanitizing
kitchen equipment utensils, and working surfaces
1.2 Equipment and/or utensils are cleaned and/or

sanitized safely using clean/potable water and
according to manufacturer’s instructions
1.3 Clean equipment and utensils are stored or stacked
safely in the designated place
1.4 Cleaning equipment and supplies are used

safely in accordance with manufacturer’s instructions
1.5 Cleaning equipment are assembled and

disassembled safely
1.6 Cleaning equipment are stored safely in the

designated position and area
2. Clean and sanitize 2.1 Cleaning schedules are followed based on

premises enterprise procedures
2.2 Chemicals and equipment for cleaning and/or

sanitizing are used safely

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2.3 Walls, floors, shelves and working
surfaces are cleaned and/or sanitized without causing
damage to health or property
2.4 First aid procedures are followed if an accident

happens
3. Dispose of waste 3.1 Wastes are sorted and disposed according to

sanitary regulations, enterprise practices and
standard procedures
3.2 Cleaning chemicals are disposed safely according

to standard procedures

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RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment May include but are not limited to:
1.1 Kitchen utensils
1.2 Pots, pans, dishes
1.3 Food storage Containers
1.4 Chopping boards
1.5 Garbage bins
2. Surfaces May include but are not limited to:

2.1 Walls
2.2 Floors
2.3 Shelves
2.4 Benches and working surfaces
2.5 Ovens, stoves, cooking equipment and appliances
2.6 Cold storage equipment
2.7 Store rooms and cupboards
3. Cleaning May include but not limited to:

equipment and Equipment
supplies 3.1 Chemical dispensers
Supplies
3.2 Paper towels
3.3 Cleaning agents
3.4 Sanitizers

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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:
Competency
1.1 Cleaned and sanitized all food preparation and
presentation areas in accordance with food safety
and occupational health and safety regulations
1.2 Cleaned and sanitized large and small

equipment/utensils commonly found in a
commercial/institutional Kitchen
1.3 Demonstrated sanitizing procedures and

techniques
1.4 Disposed waste s according to sanitary

regulations, enterprise practices and standard
procedures
2. Required Knowledge 2.1 Various types and uses of chemicals and

equipment for cleaning and sanitizing
2.2 Occupational health and safety requirements

for
bending, lifting, carrying and using equipment’s
2.3 Logical and time-efficient work flow
2.4 Environmental-friendly products and practices

in relation to kitchen cleaning
2.5 Sanitation and cross-contamination issues

related to food handling and preparation.
3. Required Skills 3.1 Sanitizing and disinfecting procedures and

techniques
3.2 Using and storing cleaning materials and

chemicals
3.3 Waste management and disposal procedures

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and practices
4. Resource implications The following resources MUST be provided

4.1 Access to fully equipped
commercial/institutional kitchen and storage areas
4.2 Access to relevant cleaning materials and

equipment’s for kitchen areas
5. Methods of Competency may be assessed through:

Assessment
5.1 Direct observation of the candidate while
cleaning a kitchen
5.2 Written or oral questions to test knowledge of

candidate’s on cleaning materials and equipment
and issues
5.3 Review of portfolios of evidence and third party

workplace report of on-the -job performance of the
candidate
6. Context for 6.1 Assessment may be done in the workplace or in

Assessment a simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through

an
accredited assessment center

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2ND UNIT
UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS
UNIT DESCRIPTOR : This unit deals with the skills, knowledge, and
attitude required to prepare various stocks,
sauces and soups in a commercial/institutional
kitchen
ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Prepare stocks, 1.1 Ingredients and flavoring agents are used
glazes and according to standard recipes defined by the
essences required enterprise
for menu items
1.2 Variety of stocks, glazes, flavorings, seasonings
areproduced according to enterprise standards
2. Prepare soups 2.1 Correct ingredients are selected and assembled to
required for prepare soups, including stocks and prepared
menu items garnishes
2.2 Variety of soups are prepared according to

enterprise standards
2.3 Clarifying, thickening agents and convenience

products are used where appropriate
2.4 Soups are evaluated for flavor, color, consistency

and temperature related problems are identified and
addressed
2.5 Soups are presented at the right flavor, color,

consistency and temperature, in clean service ware
without drips and using suitable garnishes and
accompaniments
3. Prepare sauces 3.1 Variety of hot and cold sauces are prepared from
required for classical and contemporary recipes based on the
menu items required menu items
3.2 Derivatives are made from mother sauces

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3.3 Variety of thickening agents, seasonings and
flavorings are used appropriately
3.4 Sauces are evaluated for flavor, color and

consistency and related problems are identified and
addressed
4. Store and 4.1 Stocks, sauces and soups are stored correctly at
reconstitute stocks, the right temperature to maintain optimum freshness
sauces and soups and quality
4.2 Stocks, sauces and soups are reheated/

reconstituted to appropriate standards of
consistency

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RANGE OF VARIABLES
VARIABLE RANGE
1. Stocks May include but are not limited to:
1.1 Beef stock- Brown/ White
1.2 Chicken stock -Brown/ White
1.3 Fish/seafood stock
1.4 Vegetable stock
2. Soups May include but are not limited to:
2.1 Clear
2.1.1. Consommé
2.1.2. Bouillon
2.2 Thick
2.2.1. Cream
2.2.2. Puree
2.2.3. Chowder
2.2.4. Bisque
2.3 Specialty soups
2.3.1. National/regional soups
3. Sauces May include but are not limited to:
3.1 Béchamel
3.2 Veloute
3.3 Espagnole
3.4 Hollandaise
3.5 Tomato
4. Thickening agents May include but are not limited to:
4.1 Fat and flour
4.1.1. Roux
4.1.2. Beurre manie
4.2 Starch - water
4.2.1. Slurry/white wash
4.2.2. Starch - water
4.3 Liaison
5. Seasonings and May include but are not limited to:
flavorings 5.1 Bases
5.2 Bouillon cubes or powders
5.3 Flavor enhancers
5.4 Instant sauces
EVIDENCE GUIDE
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Competency 1.1 Prepared a variety of stocks, soups and sauces
from different recipes Identified different
classifications of stock, soups and sauces
1.2 Stored and re-heated/reconstituted stocks,
sauces
and soups
1.3 Followed safety and hygienic practices in
handling
food, tools and equipment
2. Required Knowledge 2.1 Common problems on stocks, sauces and soups
and how to identify and rectify them
2.2 Common cooking terms on stocks, soups and
sauces which are used in the industry
2.3 Appropriate substitute ingredients and food
components
2.4 Use of various stocks, bases, flavoring and
seasoning agents for a variety of soups and
sauces
2.5 Hygienic and sanitary principles and practices
2.6 Logical and time efficient work flow
3. Required Skills 3.1 Principles and techniques of producing stocks,
soups and sauces according to industry standards
3.2 Organizational skills and teamwork
3.3 Safe work practices
3.4 Waste minimization techniques and environment
friendly
practices on handling, preparation and
disposal of soups, stocks and sauces
3.5 Preparation of stocks, sauces and soups within
typical workplace conditions including working
within time constraints
4. Resource The following resources MUST be provided
Implications 4.1 Access to a fully-equipped operational
commercial/
institutional kitchen
4.2 Access to industry-realistic ratios of kitchen staff
to
customers
4.3 Variety of real, suitable ingredients for stocks,
sauces and soups

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5. Methods of Assessme Competency may be assessed through:
5.1 Direct observation of the candidate while making
stocks, sauces and soups
5.2 Demonstration of sample dishes prepared by the
candidate
5.3 Written or oral questions to test candidate’s
knowledge on sauces, soups and stocks
workplace reports of on-the-job performance by the
candidate, e.g. menus
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an

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3RD UNIT
UNIT OF COMPETENCY: PREPARE APPETIZERS
required in preparing and presenting hot and
cold appetizers

1. Perform Mise’ en 1.1 Tools, utensils and equipment are cleaned,
place sanitized and prepared based on the required tasks
1.2 Ingredients are identified correctly, according to
standard recipes, or enterprise requirements
1.3 Ingredients are assembled according to correct
sequence, quality and specifications required
1.4 Ingredients are prepared based on the required form
and time frame
1.5 Frozen ingredients are thawed following enterprise
procedures.
1.6 Where necessary, raw ingredients are washed with
clean potable water.
2. Prepare a range of 2.1 Correct equipment are selected and used in the
appetizers production of appetizers
2.2 Appetizers are produced in accordance with
2.3 Glazes are correctly selected and prepared, where
required
2.4 Quality trimmings and other leftovers are utilized
where and when appropriate
2.5 Appetizers are prepared, using sanitary practices
2.6 Appetizers are tasted and seasoned in accordance
with the required taste of the dishes
2.7 Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements
2.8 Variety of cheese are presented and stored
according to enterprise standard
3. Present a range of 3.1 Appetizers are presented attractively according to
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appetizers enterprise standards
3.2 Appetizers are presented using sanitary practices
3.3 Suitable plate are selected according to enterprise
standards
3.4 Factors in plating dishes are observed in
presenting appetizers
4. Store appetizers 4.1 Quality trimmings and other leftovers are utilized
4.2 Appetizers are kept in appropriate conditions based
on enterprise procedures
4.3 Required food storage containers are used and
stored in proper temperatures to maintain freshness,
quality and taste
RANGE OF VARIABLES
VARIABLE RANGE
1. Appetizers May include but are not limited to:
1.1 Hot
1.1.1. Tapas
1.1.2. Hors d’ oeuvres’
1.2 Cold
1.2.1. Canapés
1.2.2. Antipasto
1.2.3. Relish
1.2.4. Pates
1.2.5. Terrines
1.2.6. Cocktails
1.2.7. Hors d’ oeuvres’
1.2.8. Cheeses
2. Factors in plating 2.1 appeal
dishes 2.2 color and contrast
2.3 temperature of food and service
2.4 equipment
2.5 classical and innovative arrangement styles
EVIDENCE GUIDE

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Competency 1.1 Prepared a variety of appetizers from different
recipes and
1.2 Prepared a variety of appetizers within a specific
timeframes
1.3 Presented appetizers attractively and creatively
1.4 Stored appetizers in accordance with enterprise
standards
1.5 Followed safety and hygienic practices in handling
food, tools and equipmen
2. Required 2.1 Historical development and current trends in the
Knowledge preparation and presentation of appetizers
and 2.2 Common cooking terms on appetizers which are
Attitude used in the industry
2.3 Safe work practices on using kitchen equipments
and tools
2.4 Principles and practices of hygiene and sanitary
practices
2.6 Cheese variety, storing and handling
3. Required 3.1 Attractive presentation techniques for appetizers
Skills 3.2 Waste utilization minimization techniques and
environmental considerations in specific relation to
appetizers
3.3 Preparation of dishes for customers within typical
workplace time constraints
4. Resource The following resources MUST be provided:
Implications 4.1 Access to a fully-equipped and commerciallyrealistic
food preparation area with appropriate
and industry-current equipment
4.2 A variety of suitable ingredients for appetizers
4.3 Service wares
5. Methods for Competency may be assessed through
Assessment 5.1 Direct observation of the candidate while
preparing appetizers
5.2 Written or oral questions to test knowledge on
appetizers and food safety issues
workplace reports of on-the-job performance by
the candidate
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4TH UNIT
UNIT OF COMPETENCY : PREPARE SALADS AND DRESSINGS
required in preparing and presenting salads and
dressings

Italicized terms are elaborated in the Range of
Variables
1. Perform Mise en 1.1 Tools, utensils and equipment are cleaned,
standard recipes, recipe cards or enterprise
requirements
quantity, type and quality required
and time frame
procedures.
2. Prepare a variety 2.1. Variety of salads are prepared using fresh
salads and (seasonal) ingredients according to acceptable
dressings enterprise standards to maximize eating qualities,
characteristics and taste
2.2. Dressings are prepared suitable to either
incorporate into, or accompany salads
2.3. Prepared salads ad dressings are tasted and
seasoned in accordance with the required taste
2.4. Workplace safety and hygienic procedures are
requirements
3. Present a variety 3.1. Suitable plate are selected according to enterprise
of standards
salads and 3.2. Salads are presented attractively according to

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dressings enterprise standards
3.3. Salads and dressing are accompanied based on
clients requirements
3.4. Salads and dressings are presented hygienically,
logically and sequentially within the required
timeframe
4. Store salads and 4.1. Salads are kept in appropriate conditions based on
dressings enterprise procedures
4.2. Required containers are used and stored in proper
temperature to maintain freshness, quality and taste
RANGE OF VARIABLES
1. Variety of Salads May include but are not limited to:

1.1. Leafy
1.2. Non-leafy
1.3. Protein
1.4. Combination
1.5. Congealed
1.6. Fruit
1.7. Cooked
2. Dressings May include but are not limited to:
2.1 Temporary emulsions
2.2 Permanent emulsions

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EVIDENCE GUIDE

Competency 1.1. Prepared a variety of salads from different
recipes and cultural backgrounds
1.2. Prepared variety of salads and dressing
hygienically and within industry-realistic
timeframes
1.3. Presented salads and dressing attractively and
creatively
1.4. Stored salads and dressings in accordance with
enterprise standard procedures
2. Required Knowledge 2.1 Historical development and current trends in
and salads and dressings
Attitude 2.2 Suitable commodities and food combinations for
use in salads and dressings
2.3 Compatible dressings for incorporating into or
accompanying salads
2.4 Nutritional values of salads ingredients and the
effects of cooking on nutrients
2.5 Common cooking terms on salads and dressings
which are used in the industry
2.6 Safe work practices on using kitchen tools and
equipment
2.7 Principles and practices of sanitary including
appropriate dress or attire
3. Required 3.1 Attractive presentation techniques for salads and
Skills dressings
3.2 Waste minimization techniques and
environmental considerations in specific relation
to salads and dressings
3.3 Preparation of dishes for customers within typical
workplace time constraints
Implications 4.1. Access to a fully-equipped and
commerciallyrealistic
food preparation area with appropriate
and industry-current equipment
4.2. A variety of suitable ingredients for salads and
dressings
4.3. Service wares

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5. Methods for Competency may be assessed through
Assessment 5.1 Direct observation of the candidate while
preparing salads and dressings
5.2 Written or oral questions to test knowledge on
commodity and food safety issues
workplace reports of on-the-job performance by
the candidate

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5TH UNIT
UNIT OF COMPETENCY: PREPARE SANDWICHES
required in preparing and presenting
sandwiches

Variables
1. Perform mise-en - 1.1 Tools, utensils and equipment are cleaned,
requirements
1.4 Ingredients are prepared based on the required
form
and time frame
procedures.
clean potable water
2. Prepare a variety of 2.1. Variety of sandwiches are prepared based on
sandwiches appropriate techniques
2.2. Suitable bases are selected from a range of bread
types
2.3. Sandwiches are produced using correct ingredients
to an acceptable enterprise standard
2.4. Appropriate equipment are selected and used for
toasting and heating according to enterprise
procedures and manufacturer’s manual
2.5. Sandwiches are prepared logically and sequentially
within the required time frame and/or according to
customer’s request
requirements

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3. Present a variety of 3.1 Sandwiches are produced using correct ingredients
sandwiches to an acceptable enterprise standard
3.2 Sandwiches are presented hygienically, logically
and sequentially within the required timeframe
3.3 Sandwiches are presented attractively using
suitable garnishes, condiments and service wares
3.4 Factors in plating are observed in presenting
Sandwiches
4. Store sandwiches 4.1. Quality trimmings and other leftovers are utilized
4.2. Sandwiches are stored hygienically at the proper
temperature considering the factors specified by
the enterprise
4.3. Sandwiches are kept in appropriate conditions to
maintain freshness and quality

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RANGE OF VARIABLES
VARIABLE RANGE
1. Sandwiches May include but are not limited to:
1.1 Regular
1.2 Baked
1.3 Grilled
1.4 Fried
1.5 Open faced
1.6 Specialty
1.7 Multi-decker Wraps
1.8 Pinwheel, domino or checkerboard sandwiches
2. Techniques May include but are not limited to:
2.1 Garnishing
2.2 Spreading
2.3 Layering
2.4 Piping
2.5 Portioning
2.6 Molding
2.7 Cutting
3. Factors to consider May include but are not limited to:
in storage of 3.1 Ingredients of a sandwich
sandwiches 3.2 temperature
3.3 packaging

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EVIDENCE GUIDE

Competency 1.1 Prepared different types of sandwiches using
different types of breads and ingredients and
preparation techniques
1.2 Prepared a certain quantity of sandwiches
hygienically and within industry-realistic timeframes
1.3 Presented sandwiches attractively using suitable
garnishes, condiments and service wares
1.4 Stored sandwiches in accordance with enterprise
standard procedures
2. Required 2.1 Suitable breads, fillings, and ingredients
Knowledge 2.2 Appropriate food combinations for sandwiches
2.3 Common cooking terms related to sandwiches that
are used in the industry
2.4 Principles and practices of sanitary, including dress
standards
2.5 Basic food information on special dietary needs and
customer
2.6 Past and current trends in sandwich preparation
2.7 Hygienic food handling practices
2.8 Safe work practices on cutting
2.9 Logical and time-efficient work flow
2.10 Portion control for sandwiches
3. Required Skills 3.1 Creative sandwich presentation techniques
3.2 Suitable storage techniques to maintain optimum
quality of ingredients
3.4 Waste minimization techniques
3.5 Preparation of multiple types of sandwiches under
time constraints
Implications 4.1 Access to a fully-equipped commercially-realistic
food preparation area for sandwich production
4.2 Real ingredients for sandwiches and service wares
5. Methods of AssessmenCt ompetency may be assessed through :
Assessment 5.1 Direct observation of the candidate while making
sandwiches and preparing fillings
5.2 Written and oral questions to test candidate’s

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knowledge on appropriate food combinations for
sandwiches and hygienic food handling
requirements
candidate
6.2 Assessment activities are carried out in an

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6TH UNIT
UNIT OF COMPETENCY : PREPARE MEAT DISHES
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and
attitude in selecting, preparing, cooking and
storing meats.

Variables
requirements
and time frame
procedures.
2. Cook meat cuts 2.1. Appropriate cooking methods are identified and
for used for cooking
service 2.2. A variety of portioned meat cuts are cooked in
accordance to standard recipe specifications
2.3. A variety of offal dishes are cooked according to
standard recipes
2.4. Meats are carved using the appropriate tools and
techniques
2.5. Ingredients are adjusted to meet special requests of
customers
2.6. Cooked dishes are tasted and seasoned in
accordance with the required taste of the dishes
requirements
3. Present meat cuts 3.1 Meat dishes are presented attractively according to

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for service classical, cultural and enterprise standards
3.2 Meat dishes are presented hygienically, logically
standards
3.4 Factors in plating dishes are observed in presenting
meat dishes
4. Store meat 4.1 Quality trimmings and other leftovers are utilized
4.2 Fresh and cryovac-packed meat are stored correctly
according to health regulations
4.3 Required containers are used and stored in proper
temperature to maintain freshness, quality and taste
4.4 Meat is stored in accordance with FIFO operating
procedures and storage of meat requirements

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RANGE OF VARIABLES
VARIABLE RANGE
1. Tools, utensils May include but are not limited to:
and 1.1. Various kitchen knives
equipment 1.2. Meat mallet
1.3. Meat hooks
1.4. Larding needles
1.5. Knife sharpening and honing equipments
1.6. Food slicers and processors
1.7. Meat thermometer
1.8. Weighing scales
1.9. Kitchen twines
2. Cooking method 2.1. Dry method
2.1.1. Roasting
2.1.2. Grilling
2.1.3. Broiling
2.1.4. Baking
2.1.5. Pan frying
2.1.6. Deep fat Frying
2.2. Combination Method
2.2.1. Braising
2.2.2. Stewing
2.3. Moist method
2.3.1. Boiling
2.3.2. Steaming
2.3.3. Poaching
2.3.4. Simmering
3. Dishes 3.1 Offal
3.2 Meat

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EVIDENCE GUIDE

Competency 1.1 Applied safe and accurate cutting techniques
1.2 Observed hygienic handling and storing of meat
1.3 Prepared a range of meat dishes to enterprise
standards
1.4 Performed Mise en place
1.5 Cooked variety of meat dishes
1.6 Presented variety of meat dishes
1.7 Followed workplace safety practices and hygienic
procedures in preparing meat dishes
1.8 Followed safety practices in handling tools and
Equipment
Knowledge preparation and presentation of meat
2.3 Classification of culinary methods
2.4 Characteristics of meats including type, cut, quality
and fat content
2.5 Characteristics of different meat cuts including
primary, secondary and portioned cuts
2.6 Appropriate trade names and cooking terms in
accordance with standard meat cuts
2.7 Principles and practices of storing, freezing and
aging
of meats
2.8 Nutrition content and food values of meat
2.9 Cooking terms related to handling and storage of
meat commonly used in the enterprise and industry
2.10 Uses and characteristics of various knives and
equipment
2.11 Safe work practices on using kitchen equipments
and
tools
3. Required Skills 3.1 Appropriate preparation and culinary methods for
various cuts and types of meat
3.2 Cutting techniques of ingredients
3.3 Knife care and maintenance
3.5 Principles and practices of hygienic handling and
storage of meat

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3.6 Waste minimization techniques and
environmentfriendly
Disposal
4. Resource The following resources MUST be provided
Implications 4.1 Use of a wide range of meat cuts and products.
4.2 Fully-equipped, operational, commercial/intuitional
kitchen (including industrymodern equipment/tools)
4.3 Various type of meat and ingredients
4.4 Service wares
Assessment 5.1 Direct observation of the candidate while preparing
and cooking meat
5.2 Interview the candidate the type of culinary method
that he/she is performing
candidate

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May 2018
COOKERY NCII Page |
STI COLLEGE
7TH UNIT
UNIT OF COMPETENCY : PREPARE VEGETABLES DISHES
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and
attitude required in cooking, presenting and
storing various vegetables dishes.

Variables
requirements
and time frame
procedures.
2. Prepare vegetable 2.1. Vegetables are selected according to, quality
dishes 2.2. Vegetables accompaniments are selected to
complement and enhance menu items
2.3. Variety of vegetables dishes are prepared following
appropriate Cooking methods to preserve optimum
quality and nutrition
2.4. Suitable sauces and accompaniments are selected
and served with vegetables
2.5. Cooked dishes are tasted and seasoned in
requirements
3. Present vegetable 3.1 Vegetables are uniformly cut and attractively
dishes presented

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May 2018
COOKERY NCII Page |
STI COLLEGE
standards
poultry and game dishes
3.4 Vegetables dishes are presented hygienically,
logically and sequentially within the required
timeframe
4. Store vegetables 4.1 Quality trimmings and other leftovers are utilized
dishes where and when appropriate
4.2 Vegetables are stored at the correct temperature
4.3 Optimum freshness and quality is maintained in
accordance with enterprise storing techniques and
procedure
4.4 Vegetable is stored in accordance with FIFO
operating procedures and storage of vegetable
requirements

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
RANGE OF VARIABLES
VARIABLES RANGE
1. Vegetables May include but are not limited to:
1.1 Fresh
1.2 Frozen
1.3 Canned
1.4 Dried
1.5 Bottled
2. Cooking Method May include but are not limited to:
2.1 Dry method
2.1.1 Roasting
2.1.2 Grilling
2.1.3 Broiling
2.1.4 Baking
2.1.5 Pan frying
2.1.6 Deep fat Frying
2.2 Combination Method
2.2.1 Braising
2.2.2 Stewing
2.3 Moist method
2.3.1 Boiling
2.3.2 Steaming
2.3.3 Poaching
2.3.4 Simmering

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
EVIDENCE GUIDE

Competency 1.1 Performed mise en place
1.2 Prepared a variety of vegetable dishes
1.3 Presented variety of vegetable dishes with
appropriate service wares and garnishes
1.4 Stored vegetable dishes in accordance with
procedures
equipment
1.7 Determined/Explained different classifications of
Vegetables
2. Required 2.1 Varieties and characteristics of vegetables
Knowledge 2.2 Past and current trends in culinary uses and dishes
of vegetables
2.3 Nutrition related to vegetables, in particular the food
values of commodities and the effects of cooking on
the nutritional value of food
2.4 Common cooking terms related to vegetables
dishes that are used in the industry
2.5 Safe work practices on using tools and equipment
2.6 Principles and practices of sanitary related to use of
raw ingredients
3. Required Skills 3.1 Cutting and presentation techniques of vegetables
3.3 Waste minimization techniques and environmental
considerations in specific relation to vegetables
commercial/institutional kitchen (including
industrycurrent
equipment)
4.2 Real/Relevant ingredients and service wares
5. Methods of Competency may be assessed through :
dishes
5.2 Portfolio Report like sampling of dishes cooked by
the candidate

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May 2018
COOKERY NCII Page |
STI COLLEGE
knowledge on appropriate cooking methods for
various commodities and safety issues
candidate

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
8TH UNIT
UNIT OF COMPETENCY : PREPARE EGG DISHES
attitude required to cook, present and store
various egg dishes.

Variables
requirements
form
and time frame
procedures.
2. Prepare and cook 2.1 Variety of egg dishes are prepared according to
egg dishes standard recipes using a range of cooking
methods
2.2 Eggs are cooked based on clients requirements
2.3 Sauces and accompaniments specific to egg
preparations are selected and prepared
2.4 Cooked dishes are tasted and seasoned in
requirements
3. Present egg dishes 3.1 Suitable plates are selected according to
enterprise
standards
3.2 Eggs are presented hygienically and attractively

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
using suitable garnishes and side dishes
sequentially within the required timeframe
presenting
egg dishes
4. Store egg dishes 4.1 Fresh and processed eggs are stored at the correct
temperature
4.2 Optimum freshness and quality are maintained in
procedures
4.4 Egg is stored in accordance with FIFO operating
procedures and storage of egg requirements

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May 2018
COOKERY NCII Page |
STI COLLEGE
RANGE OF VARIABLES
VARIABLES RANGE
1. Egg dishes May include but are not limited to:
1.1 Omelettes
1.2 Soufflés
1.3 Frittatas
1.4 Terrines
2. Cooking method 2.1 Boiling
2.2 Poaching
2.3 Frying
2.4 Baking
3. Eggs 3.3 Fresh
3.4 Frozen
3.5 Powder

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May 2018
COOKERY NCII Page |
STI COLLEGE
EVIDENCE GUIDE

Competency 1.1 Prepared a variety of dishes eggs
1.2 Presented a variety of egg dishes using appropriate
service wares and garnishes
procedures in preparing egg dishes
equipment
Eggs
2. Required 2.1 Varieties and characteristics of eggs
Knowledge 2.2 Historical development and current trends in the
preparation and presentation of egg
2.3 Past and current trends in culinary uses and dishes
of eggs
2.4 Nutrition related to eggs in particular the food values
of commodities and the effects of cooking on the
nutritional value of food
2.5 Common cooking terms related to egg dishes and
culinary uses that are used in the industry
raw ingredients
3. Required Skills 3.1 Presentation techniques of eggs
considerations in specific relation to eggs
industrymodern
equipment)
4.2 Eggs
4.3 Real/Relevant ingredients
4.3 Service ware
dishes

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May 2018
COOKERY NCII Page |
STI COLLEGE
5.2 Portfolio Report like sampling of dishes cooked by
the candidate
candidate

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
9TH UNIT
UNIT OF COMPETENCY : PREPARE STARCH DISHES
attitude required to cook, present and store
starch dishes such as pasta and noodles.

Variables
standard recipes, recipe cards or enterprisere
quirements
and time frame
procedures.
2. Prepare starch dishes
2. Prepare starch 2.1 Variety of starch products are selected and
dishes prepared according to enterprise recipes
2.2 Optimum quality is ensured using appropriate
cooking methods
2.3 Sauces and accompaniments appropriate to starch
products are selected
followed according to enterprise and legislated
requirements
3. Present Starch 3.1 Suitable plate are selected according to enterprise
dishes standards
3.2 Starch dishes are presented hygienically and

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May 2018
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STI COLLEGE
attractively using suitable garnishes and side dishes
starch dishes
4. Store Starch 4.1 Starch are stored at the correct temperature
dishes 4.2 Optimum freshness and quality is maintained in
procedures
4.4 Starch is stored in accordance with FIFO operating
procedures and storage of starch requirements
RANGE OF VARIABLES
VARIABLE RANGE
1. Starch May include but are not limited to:
1.1 Pasta
1.2 Rice
1.3 Tubers
1.4 Polenta
1.5 Noodles
1.6 Couscous
1.7 flour

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May 2018
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EVIDENCE GUIDE

Competency 1.1 Prepared a variety of dishes using starch products
1.2 Presented starch dishes in appropriate service
wares
1.3 Prepared appropriate sauces for the prepared
starch dishes
1.4 Stored starch dishes
procedures in preparing variety of starch dishes
1.6 Demonstrated safety practices in handling tools and
equipment
starch products
Knowledge preparation and presentation of starch dishes
2.2 Varieties and characteristics of starch foods
2.3 Past and current trends in culinary uses and dishes
starch foods
2.4 Nutrition related to starch dishes in particular the
food values of commodities and the effects of
cooking on the nutritional value of food
2.5 Common cooking terms related to starch dishes that
are used in the industry
raw ingredients
3. Required Skills 3.1 Presentation techniques of starch dishes
considerations in specific relation to starch dishes
industrycurrent
equipment)
4.3 Service ware
5. Methods of 5.1 Direct observation of the candidate while preparing

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
Assessment dishes
candidate

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May 2018
COOKERY NCII Page |
STI COLLEGE
10TH UNIT
UNIT OF COMPETENCY : PREPARE POULTRY AND GAME DISHES
attitude required in selecting, preparing,
cooking, plating/presenting and storing poultry
and game.

Variables
1. Perform mise en 1.1 Tools, utensils and equipment are cleaned,
1.2 Ingredients are identified according to standard
recipes, recipe card or enterprise requirements
1.3 Ingredients are assembled according to quantity,
type, and quality required
and time frame
1.5 Poultry and game are prepared based on its
enterprise poultry and game preparation
techniques
1.6 Frozen poultry and game are thawed in accordance
with enterprise thawing procedures
procedures.
2. Cook poultry and 2.1 Poultry and game are handled efficiently and
game dishes hygienically to minimize risk of food spoilage and
cross-contamination
2.2 Poultry and game dishes are cooked according to
enterprise standard recipes and appropriate
Cooking methods
3. Plate/present 3.1 Service wares are selected in accordance with type
poultry and game of poultry and game dishes
dishes 3.2 Poultry and game is plated/presented using suitable

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
sauces, garnishes and accompaniments
3.3 Poultry dishes are presented hygienically, logically
presenting poultry and game dishes..
4. Store poultry and 4.1 Poultry and game are stored ensuring storage
game conditions and optimal temperature are maintained

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
RANGE OF VARIABLES
VARIABLES RANGE
1. Poultry or game May include but are not limited to :
1.1 Chicken, turkey, duck, goose
1.2 Pheasant, quail, pigeon, guinea fowl, wild duck
1.3 Rabbit, hare
1.4 Boar, goat
2. Poultry May include but are not limited to:
preparation 2.1 De-boning
techniques 2.2 Stuffing
2.3 Filleting
2.4 Rolling and trussing
2.5 Larding
2.6 Marinating
3. Cooking methods May include but are not limited to:
for 3.1 Dry method
poultry and game 3.1.1 Roasting
3.1.2 Grilling
3.1.3 Broiling
3.1.4 Baking
3.1.5 Pan frying
3.2.1 Braising
3.2.2 Stewing
3.3 Moist method
3.3.1 Boiling
3.3.2 Steaming
3.3.3 Poaching
3.3.4 Simmering
4. Factors to 4.1 appeal
consider 4.2 color and contrast
in plating dishes 4.3 temperature of food and service
4.4 equipment
4.5 classical and innovative arrangement styles
5. Ways of 5.1 Carve
presenting 5.2 Portions
poultry and game 5.3 Whole
dishes
EVIDENCE GUIDE
Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE

Competency 1.1 Understood the different classifications of poultry
and game
1.2 Demonstrated particular storage and handling
practices related to poultry and game
1.3 Prepared a variety of poultry and game dishes
according to enterprise standards
1.4 Cooked and presented or plated poultry and game
dishes according to enterprise standards
Equipment
2. Required 2.1 Classification of varieties of poultry and game items
Knowledge 2.2 Quality criteria for poultry and game
2.3 Appropriate cookery methods for poultry and game
dishes
2.4 Past and current trends in poultry and game dishes
2.5 Nutrition related to poultry and game, including food
values and any specific issues like salmonella
contaminations, etc.
2.6 Common cooking terms related to poultry and game
which are used in the industry
2.7 Safe work practices, particularly in relation to
cutting
3. Required Skills 3.1 Organizational skills and teamwork
3.2 Principles and practices of sanitary specifically
cross-contamination
3.3 Techniques on minimizing wastes and
environmentfriendly
practices on handling and preparation of
poultry and game
industrymodern
equipment)
4.2 Real/Required ingredients
4.3 Poultry and game
4.4 Service wares
Assessment 5.1 Direct observation of the candidate while handling

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
and cooking game and poultry
5.2 Sampling of dishes cooked by the candidate
knowledge on issues involved in cooking game,
food safety and appropriate cookery methods for
poultry and game
candidate

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
11TH UNIT
UNIT OF COMPETENCY: PREPARE SEAFOOD DISHES
attitude required in selecting, preparing,
presenting and storing seafood in a commercial
kitchen or catering operation.

Variables
form and time frame
procedures.
2. Handle fish and 2.1 Seafood is selected according to quality,
seafood 2.2 Seafood are handled hygienically in accordance
with enterprise handling and storing techniques
2.3 Frozen seafood are thawed correctly to ensure
maximum quality, and to retain their nutrients
3. Cook fish and 3.1 Fish is cleaned, gutted and filleted correctly and
shellfish efficiently according to enterprise standards
3.2 Shellfish and other types of seafood are cleaned
and prepared correctly and in accordance with
3.3 Seafood dishes is cooked according to enterprise
standards using a variety of cooking methods
3.4 Fish and shellfish by-products are used
appropriately for a variety of dishes and menu items

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May 2018
COOKERY NCII Page |
STI COLLEGE
requirements
4. Plate/Present fish 4.1 Seafood dishes are presented hygienically,
and seafood logically and sequentially within the required
timeframe
4.2 Fish and seafood is prepared and presented for
service in accordance to enterprise standards
4.3 Suitable sauces and dips are prepared according
to standard recipes and as required to accompany
seafood menu items
4.4 Presentations and garnishing techniques are
selected and used according to recipes and
4.5 Services are carried out according to enterprise
methods and standards
presenting seafood dishes
5. Store fish and 5.1 Quality trimmings and other leftovers are utilized
seafood where and when appropriate Seafood are stored
hygienically in accordance with enterprise handling
and storing techniques
5.2 Where applicable, date stamps and codes are
checked to ensure quality control
5.3 Seafood is stored in accordance with FIFO
operating procedures and storage of seafood
requirements.

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
RANGE OF VARIABLES
VARIABLES RANGE
1. Seafood May include but are not limited to:
1.1. Shellfish
1.1.1. Mollusks
1.1.2. Crustaceans
1.1.3. Cephalopods
1.2. Fish
1.2.1 Flat fish
1.2.2 Round fish
1.2.3 flat fish
2. Fish May include but are not limited to :
2.1 Structure
a. Fish
b. Shellfish
2.2 Body shape
a. Flat fish
b. Round fish
2.3 Market forms
a. Fillets
b. Drawn
c. Whole
d. Butterfly fillet
e. Steak
2.4 Fat content
a. Lean Fish
b. Fat Fish
2.5 Water source
a. Salt water
b. Freshwater
2.6 Processed fish
a. Dried
b. Smoked
c. Bottled
3. Variety of cooking May include but are not limited to:
method 3.1 Dry method
3.1.1 Roasting
3.1.2 Grilling
3.1.3 Broiling
3.1.4 Baking

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3.1.5 Pan frying
3.2.1 Braising
3.2.2 Stewing
3.3 Moist method
3.3.1 Boiling
3.3.2 Steaming
3.3.3 Poaching
3.3.4 Simmering

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
EVIDENCE GUIDE

Competency 1.1 Explained the different classifications of seafood
1.2 Demonstrated storing and handling issues related to
seafood
1.3 Cooked and plated/presented a range of seafood
dishes according to enterprise standards
1.4 Stored seafood hygienically and in accordance with
equipment
Knowledge preparation and presentation of seafood
2.2 Classification and varieties of fish and shellfish
2.3 Criteria for judging the quality of fresh seafood
2.4 Storage requirements for seafood
2.5 Nutrition related to seafood, particularly the
nutritional value of seafood
2.6 Specific dietary issues including allergies and
intolerances
2.7 Common cooking terms related to seafood that are
used in the industry
2.8 Principles and practices of sanitary specifically on
handling and storage of seafood
2.9 Safe work practices, particularly on using sharp
knives
3. Required Skills 3.1 Appropriate cookery methods for fish and shellfish
3.2 Cutting and presentation techniques, particularly on
fish and crustaceans
3.3 Costing, yield testing and portion control for seafood
considerations in relation to seafood
industrycurrent
equipment)
4.3 Seafood
4.4 Service wares

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May 2018
COOKERY NCII Page |
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and cooking fish and seafood
knowledge on storage issues related to fish and
seafood
candidate

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
12TH UNIT
UNIT OF COMPETENCY: PREPARE DESSERTS
UNIT DESCRIPTOR : This unit deals with knowledge, skills, and

attitudes in the preparation of a range of hot,
cold and frozen desserts.

form and time frame
1.5 Ingredients are selected, measured and weighed
according to recipe requirements
1.6 Appropriate equipment are selected and used in
accordance with manufacturers’ manual
procedures.
2. Prepare desserts 2.1 Standard or enterprise recipes are used to produce
and sweet sauces a variety of hot, cold and frozen desserts,
appropriate for a variety of menus
2.2 Range of sweet sauces are produced to a desired
consistency and flavor
2.3 Prepared desserts and sweets are tasted in
accordance with the required taste
requirements
3. Plate/Present 3.1 Desserts are presented hygienically, logically and
desserts sequentially within the required timeframe
3.2 Desserts are decorated creatively
desserts
3.4 Desserts are portioned according to enterprise

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standards
3.5 Desserts are presented in accordance with
enterprise presentation techniques
3.6 Accompaniments, garnishes and decorations are
used to enhance taste, texture and balance
4. Store desserts 4.1 Quality trimmings and other leftovers are utilized
4.2 Desserts are stored at the appropriate temperature
and under the correct conditions to maintain quality,
freshness and customer appeal
4.3 Suitable packaging are selected and used to
preserve taste, appearance and tasting
characteristics
4.4 Sweet sauces are stored to retain desired quality
and characteristics
4.5 Dessert is stored in accordance with FIFO operating
procedures and storage of dessert requirements

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May 2018
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STI COLLEGE
RANGE OF VARIABLES
VARIABLES RANGE
1. Equipment for May include but are not limited to:
making desserts 1.1 Blenders
1.2 Ice-cream machines
1.3 Ice shavers
1.4 Juicers
1.5 Mixers
1.6 Ovens
1.7 Chillers and freezers
1.8 Steamer
1.9 Weighing scales
1.10 Cooking equipment
2. Desserts May include but are not limited to:
2.1 Pudding, pies, tarts, flans, fritters
2.2 Custard, creams
2.3 Prepared fruit
2.4 Mousse
2.5 Repes,
2.6 Sorbet, ice cream, parfait,
2.7 Quick bread
2.8 Cookies
3. Sweet sauces May include but are not limited to:
3.1 Sugar syrups
3.2 Fruit syrups
3.3 Fruit purees, sauces and coulis
3.4 Chocolate-based sauces
3.5 Custards and crèmes
3.7 Flavored butters and creams
4. Suitable thickening May include but are not limited to:
agents for sweet 4.1 Corn starch, arrowroot, potato starch
sauces 4.2 Modified starch
4.3 Liason
4.4 Gelatin

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
EVIDENCE GUIDE

Competency 1.1 Prepared different types of desserts and sweets
according to enterprise standards
1.2 Presented desserts and sweets attractively
1.3 Stored desserts and sweets in accordance with
procedures in handling hot and cold desserts
equipment
1.6 Explained dessert options
Knowledge preparation and presentation of desserts
2.2 Details and characteristics of different types of
desserts and sweets
2.3 Varieties of suitable ingredients for desserts and
sweets
2.4 Common cooking terms related to desserts and
sweets that are used in the industry
2.5 Past and current trends in desserts and sweets
2.6 Nutrition related to desserts and sweets including
food values of common desserts, low fat or low
calorie alternatives and substituted ingredients
2.7 Principles and practices of sanitary on handling and
storage of dairy products
2.9 Safe work practices particularly on handling hot and
frozen products and equipment
3. Required 3.1 Organizational skills and teamwork
Skills 3.2 Storage of sweets and desserts, their ingredients,
particularly dairy products
3.3 Costing, yield testing, portion control of desserts
considerations related to desserts
Implications 4.1 Access to a wide range of suitable ingredients for
making a variety of desserts and sweets
4.2 Access to a fully-equipped operational
commercial/institutional kitchen for making desserts
and sweets

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May 2018
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Assessment 5.1 Direct observation of the candidate while making
and presenting desserts
5.2 Sampling of desserts made by the candidate
knowledge on cooking terms related to desserts and
sweets
5.4 Review of portfolio of evidence and third party
candidate

Issued by:
May 2018
COOKERY NCII Page |
STI COLLEGE
13TH UNIT
UNIT OF COMPETENCY : PACKAGE PREPARED FOOD
UNIT DESCRIPTOR : This unit deals with the knowledge, skills, and
attitudes in packaging of prepared foodstuffs for
transportation.

1. Select packaging 1.1. Food requirements of client and user are met
materials prior to packaging in accordance with the
enterprise standard following the criteria for
packaging
1.2. Qualities of packaging materials are selected in
accordance enterprise standards
2. Package food 2.1 Food is packaged in compliance with sanitary,
occupational health and safety and local health
regulations requirements
2.2 Environmental requirements for food
packaging area is observed
2.3 Appropriate packaging procedures are adopted
according to enterprise specifications
2.4 Food labeled according to industry standards

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May 2018
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RANGE OF VARIABLES
VARIABLE RANGE
1. Criteria for Must include the:
packaging 1.1. Quality
1.2. Shelf-life
1.3. Portion control
2. Types of May include but are not limited to:
packaging 2.1. Cartons
materials 2.2. Plastic cling wrap
2.3. Plastic or foil containers
3. Qualities of 3.1. Non-contaminating
Packaging materials 3.2. Appropriate dimensions for selected food
3.3. Visually appropriate to functional need
3.4. Capable of protecting food from damage and
contamination
3.5. Environment-friendly
3.6. Stackable and transportable
4. Environmental 4.1 Temperature control
requirements for 4.2 Humidity
food packaging

Issued by:
May 2018
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EVIDENCE GUIDE

Competency 1.1 Performed safe packaging of food within food
safety requirements and regulations
1.2 Selected and used suitable packaging materials
and methods for a different food item types
1.3 Demonstrated hygienic practices and food safety
regulations in storing and transporting package
foods
2. Required 2.1 Safe work practices on packaging, dealing with hot
Knowledge surfaces, lifting and bending.
and Attitude 2.2 The characteristics and uses of different packaging
materials
2.3 Portion control practices and principles
2.4 Functional design requirements for food packaging
areas
2.5 Hygienic practices and food safety regulations,
particularly on storage and transporting of food,
including:
2.5.1 HACCP Principles applied to off-site catering
2.5.2 Local health regulations pertaining on food
production and packaging
2.5.3 Current Philippine regulations
3. Required Skills 3.1 Storing and transporting of food
3.2 Packaging techniques
Implications 4.1 Access to a range of appropriate packaging
materials, catering equipment
4.2 Real food items
Assessment 5.1 Direct observation of the candidate while packaging
foods
knowledge on packaging types and methods for
different types of food, hygienic practices in
packaging, maintaining food quality and nutritional
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May 2018
COOKERY NCII Page |
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value
candidate

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May 2018
COOKERY NCII Page |
COOKERY NCII
TRAINING DELIVERY
AND GUIDELINES INSIDE
THE KITCHEN
STI COLLEGE
TRAINING DELIVERY
The delivery of training should adhere to the design of the

curriculum. Delivery should be guided by the 10 basic principles of
competency-based TVET.
1. The training is based on curriculum developed from the

competency standards;
2. Learning is modular in its structure;
3. Training delivery is individualized and self-paced;
4. Training is based on work that must be performed;
5. Training materials are directly related to the competency
standards and the curriculum modules;
6. Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
7. Training is based both on and off-the-job components;
8. Allows for recognition of prior learning (RPL) or current
competencies;
9. Training allows for multiple entry and exit; and
10. Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of
delivery modes, both on and off-the-job as long as the learning is driven
by the competency standards specified by the industry. The following
training modalities may be adopted when designing training programs:
1. The dualized mode of training delivery is preferred and

recommended. Thus programs would contain both in-school
and in-industry training or fieldwork components. Details can
be referred to the Dual Training System (DTS) Implementing
Rules and Regulations
2. Modular/self-paced learning is a competency-based training

modality wherein the trainee is allowed to progress at his own
pace. The trainer just facilitates the training delivery
3. Peer teaching/mentoring is a training modality wherein fast

learners are given the opportunity to assist the slow learners
TR – COOKERY NC II (Amended) Promulgated October 2014 83
4. Supervised industry training or on-the-job training is an

STI COLLEGE
approach in training designed to enhance the knowledge and

skills of the trainee through actual experience in the workplace
to acquire specific competencies prescribed in the training
regulations
5. Distance learning is a formal education process in which

majority of the instruction occurs when the students and
instructor are not in the same place. Distance learning may
employ correspondence study, audio, video or computer
technologies
STI COLLEGE
GUIDELINES INSIDE THE KITCHEN LABORATORY
1. The students are required to wear the prescribed kitchen laboratory

uniform: plain white shirt, black pants, apron, hairnet, black socks and black
clog shoes without holes.
2. Students are required to bring the following:
a) Two (2) hand towels:

For wiping work areas and equipments
For wiping dishes and other cooking wares
b) Cleaning materials such as dishwashing liquid and sponge
3. Students are STRICTLY PROHIBITED to change into their laboratory or

regular uniform in the kitchen laboratory. Students should change in the
restroom assigned to them
4. Wearing heavy make up, nail polish and untrimmed nails are PROHIBITED
5. Wearing jewelry (earrings, rings, bracelets, necklace, etc.) inside the

laboratory is STRICTLY PROHIBITED. Only simple wrist watches are allowed
for time keeping purposes.
6. Use of cellphones is not allowed during laboratory classes. Taking pictures of

the final product could only be done with the instructors approval.
7. Students are PROHIBITED to loiter in the kitchen laboratory. Students

must be at their work stations at all times. Sitting on the top of tables or chairs
and staying in other areas of the kitchen is PROHIBITED.
8. Students are PROHIBITED to turn on and off the main lines of gas in the
kitchen laboratory.
9. Students are PROHOBITED to operate any electrical equipment without the

instructors supervision.
10. Students are PROHIBITED to operate the oven without the instructors
supervision. Turn Off units or burners immediately when not in use. Leave
them clean, including the stove liners, stove rings, and surface units.
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11. Studnts should observe proper waste disposal. Practice CLAYGO (Clean As
You GO).
12. Students may leave their unused ingredients to the laboratory custodian
for safekeeping. They should not leave them on their stations.
13. After the activity, the instructor is required to check all the stations to
assure the cleanliness. Make sure that the sink and grase trap ar also included
when students clan their stations.
14. Students should observe the following rules in borrowing and returning
tools and utensils:
a) Students should check each tools/utensils borrowed from the custodian.

Damaged, chipped, or broken kitchen tools or utensils that were issued
bt the custodian should b returned at least three (3) minutes bfore the
laboratory session starts.
b) Borrowed kitchen tools and utensils should be returned in the same
manneras they were borrowed: clean, dry, and in good condition.
c) In case of loss/damaged/chipping/breakage of the issued kitchen tool or
utensil, students will be liable to replace it. They will be given maximum
of two (2) weeks to replace it.
d) Students must return their kitchen utensils and equipments 30
minutesprior to the end of their class to avoid the overlapping of the
laboratory schedule.
15. If it is the last class for the day, make sure that all the lights are turned
OFF. Make sure that all th stations are properly cleaned by the students. The
instructor must be the last one to leave the laboratory for safety purposes
16. After the session, the laboratory custyodian and the student assistant (SA)
will check if the said rules are properly followed.
17. A chechlist will ne prsented to the instructor based on the evaluation of the
lab custodian and the SA.
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DISCUSSIONS
For
COOKERY NCII
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KNIVES
I. PARTS OF KNIVES
1. Point : serve as the pricking tool of the blade.
2. Tip: does much of the cutting and separating, especially of

small and delicate food.
3. Edge: the working part of the blade: can be fine, serrated,

scalloped of hollow ground.
4. Spine: back part of the blade that is directly opposite the edge.
5. Heel: bottom part of the blade that does the cutting of large or
tough food.
6. Boldster: thick piece of metal placed between the handle and the
blade
7. Tang: part of the blade that extends to the handle to give

added balance
8. Scales: the grip of th knife
9. Butt: the handles end
10. Handle Fastener: use fasten the blade to the handle
BASIC CUTS
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a) Include coarse chopping and mincing, julienne or batonnet, dicing,

rondell and oblique or roll cut.
b) Food must be cut uniformly to allow for even cooking time.
1. Coarse chopping - is done when the item to be chopped is not part of the
final presentation, the item used is to be strained out or pureed
2. Mincing – very fine, small cut used for flavorings ingredients such as herbs,
garlic and shallots.
3. Julienne – long rectangular cuts.
Fine julienne – 1/16 x 1/16 x 1-2 inches

Julienne/Allumette (potatoes only) – 1/8 x 1/8 x 1-2 inches
Batonnet – ¼ x ¼ x 2 – 2 ½ inches
4. Dice - produces cubed products
Brunoise – 1/8 x 1/8 x 1/8 inches

Macedione – ¼ x ¼ x ¼ inches
Mirepoix (medium dice) – 1/3 x 1/3 x 1/3 inches
Large dice – ¾ x ¾ x ¾ inches
Paysanne – ½ x ½ x 1/8 inches
5. Rondelle – “rounds” form slicing cylindrical vegetables crosswise, cutting on

bias will produce an elongated or oval disk; if vegetable in sliced lengthwise
before half-moons are created
6. Oblique or Roll cuts – alternately slicing and rolling the vegetables 180
degrees form a piece with two angled edges.
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SPECIAL CUTS AND DECORATIVE CUTS
Tourne – Including printaniere and jardiniere
Chiffonade
Fluting
Fanning
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KNIVES AND THEIR USES
French knife / Chef’s knife - Most frequently used knife in the kitchen,
for general purpose chopping, slicing,
dicing and so on.
Utility knife / Salad knife - Narrow, pointed knife 6 – 8 inches long.

Used mostly for pantry work, cutting and
preparing lettuce, and fruits. Also used for
carving roast chicken and duck
Paring knife - Small pointed blade 2 – 4 inches long.

Used for trimming and pairing vegetables
and fruits.
Boning knife - Thin, pointed blade about 6 inches long.

Used for boning raw meats and poultry.
Slicer - Long, slender, flexible blade up to 14

inches long. Used for carving and slicing
cooked meats
Serrated slicer - Like a slicer, but with serrated edges.

Used fo cutiing breads, cakes and similar
items.
Butcher knife - Heavy, broad, slightly curved blade. Used

for cutting, sectioning and trimming raw
meats in the butcher shop.
Scimitar / Steak knife - Curved pointed blade. Used for accurate

cutting of steak.
Cleaver - Very heavy, broad blade. Used for ctting

through bones.
Oyster knife - Short, rigid, blunt knife with dull edge.

Used for opening oysters
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Clam knife - Short, rigid, broad bladed knife with a

slight edge. Used for opening clams.
Vegetable peeler - Short tool with a slotted, swivelling blade.

Used for peeling vegetables and fruits.
Steel - Not a knife, but an essential part of the

knife kit. Used for tring and maintaining
knife edges.
Cutting board - This is an important partner to the knife.

Hardwood boards are favored by many
chef’s
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II. HOW TO HOLD A KNIFE
There are 2 basic ways of holdong a knife depending on the particular task
required:
1. FULL HANDLE HOLD – Gripping the handle with all 4 fingers and holding
the thumb gently but firmly against the side of the blade.
2. HANDLE BLADE HOLD – Gripping the handle with 3 fingers, resting the
knuckle of the index finger against the blade on one side, and holding the
thumb on the opposite side to give additional stability and control.
III. GUIDING HAND AND SLICING TECHNIQUES
1. Make sure that you are holding the items very well to prevent it from falling.
2. To protect the hand from unecessary cuts, fingertips are curled. The
knuckles serve as a protection from the blade of the knife.
3. Guide the knife: the curled finger serve as a guide when cutting or slicing.
4. Let the wrist do the movement, the tip should glide up and down.
5. Increase knife speed and exactness of the knife movement.

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IV. CARE AND MAINTENANCE
1. Keep knives sharp. Sharpen and hone your knives regularly.
2. Keep knivws clean to avoid cross – contamination.
3. Never drop your knives into the sink. It could be dented or nicked by other
pots and pans. It may also cause serious injury to another person.
4. Do not clean knives in the dishwasher. The wooden handles may wrap or
split.
5. Dry your knives immediately after cleaning. Store them properly.
6. Use an appropriate cutting surface like wood or composition cutting boards

– never on metal, glass or marble which will cause the blade to become dull.
7. Always hold a knife by its handle. When passing a knife to someone else, lay
it down on the work surface and allow the other erson to pick it up.
8. Do not allow the blade of the knife to extend over the edge of the table or
cutting board.
9. Do not use your knife as an “ice pick”.

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TOPIC TITLE: BASIC STOCK, SAUCES AND SOUP
SPECIFIC OBJECTIVES:
At the end of the topic session, the students should be able to:
1. Master the cutting techniques

2. Practice the proper way of making stocks, and
3. Apply the knowledge in making stocks.
STOCKS
Stocks are the foundation of soups, sauces and most braised food and stews.
A stock may be defind as a clear, thin liquid flavoured by soluble substances

extracted from meat, poultry and fish and their bones, and vegetables and
seasoning. Our objective in preparing stocks is to select the proper ingredients
and then to extract the flavor we want. In short, it is to combine the correct
ingredients with the correct procedure.
INGREDIENTS USED IN THE MAKING STOCKS:
1. Water
2. Bones are the major ingredients of stocks, aside from water. Most of the
flavor and body of stocks are derived from the bones of beef, chicken, and
fish. The kind of bones used to determine kind of stocks:
 Chicken stocks – made of chicken bone stock.

 White stock – made from beef bones, chicken bones or pork bones are
sometimes added in small quantities.
 Brown stock – made from beef bones that have been browned in oven
 Fish stock – made from fish bones and trimmings left over after
filleting. Bones from lean white fish give the best stock. The term
fumet is used for a flavorful fish stock.
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In stock preparation, there are two basic facts to understand and

remember:
 When certain connective tissues (collagen) break down, they form a

gelatin. This gives body to a stock, an important feature of its quality.
A well made stock thickens or solidifies when chilled.
 Cartilage is the best source of gelatin in bones. Younger animals have
more cartilage in their skeletons. As they become older, this hardens
into solid bone, which is harder to dissolve into stocks. Knuckle
bones, on the joints of major bones, have a lot of cartilage considered
to be valuable in stock making. Neck bones and shank bones are also
used a great deal. – Cut large bones into pieces about 3 inches. This
exposes more surface area and aids extraction.
3. Aromatic vegetables are the second most important contributors of flavor to

stocks. This is the reason why we use the mirepoix and bouquet garnish in
stock making
Salt is usually not added when making stocks. Stocks are never
used as is but are reduced, concentrated and combined with other
ingredients. If salt were added, it might become too concentrated.
However, some chefs add a little salt because they feel it aids in
extracting flavor
PROCEDURE IN MAKING STOCKS
Making stock may seem to be a simple procedure, but many steps are involved,
each with a rather complicated set of reasons. If you are to be successful at
making consistently good stocks, you must understand not only what to do but
why you are doing it.
Blanching Bones
Many proteins dissolve in cold water but solidify into small particles or into
froth or scum when heated. It is this particles that makes a tock cloudy. Much
of the technique of stock making involes avoiding cloudiness to produce a clear
stock. The purpose of blanching bones is to get rid of the impurities that cause
cloudiness. Chef’s disagree on the importance of blanching. Many feel that it is
a need to produce clear white stock; others feel blanching causes valuable
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flavors to be lost. It will be up to you to decide whether you want to blanch the
bones before using them in a stock. Fish bones are not blanched because of
their short cooking time.
PROCEDURE FOR BLANCHING BONES
1. Rines bones in cold water – This washes off blood and other
impurities from the surface. It is especially important if the bones are
not stricstocktly fresh.
2. Place bones in stockpot and cover with cold water – Impurities
dissolve more readily in cold water. Adding hot water woukd retard
extraction.
3. Bring water to a boil – As the water heats, impurities solidify and
rise to the surface as scum.
4. Drain the bones and rinse them well – the bones are now ready for
the stock pot.
PREPARING WHITE STOCKS
A good white stock has rich, full flavor, good body , clarity and little or no color.
Chicken stocks may have a slight yellow color.
PROCEDURE FOR PREPARING WHITE STOCKS
1. Cut the bones into pieces – this exposes more surface area and
helps extraction. A meat saw is used to cut heavy veal and beef bones.
Fish and chicken bones don’t need to be cut, but whole carcases
should be chopped for more convenient handling
2. Rinse the bones in cold water – This removes some impurities that
cloud the stock or, if the bones are old,give an off taste.
3. Place bones in a stockpot and add cold water to cover – Starting in
cold water speeds exraction. Starting in hot water delays it because
many proteins are soluble on cold water but not in hot.
4. Bring water to a boil, then reduce to a simmer. Skim the scum
that comes to the surface – Skimming is important for a clear stock
because of the scum (which is fat and coagulated protein) will cloud
the stock if it is broken up and mixed back into the liquid.
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5. Add the chopped mirepoix and the herbs and spices – Remember,
the size to which you cut mirepoix depends on how long it is going to
be cooked.
6. Do not let the stock boil. Keep it at low simmer – Boiling makes
the stock cloudy because it breaks up solids into tiny particles that
get mixed into the stock.
7. Skim the surface as often as necessary during cooking
8. Keep the water level above the bones. Add more water if the
stock reduces below this level – Cooking bones exposed to air will
turn dark and thus darken or discolor he stock. Also, they do not
release flavor into the water if the water doesn’t touch them.
9. Simmer for recommended length of time – Most modern chefs do
not simmer stocks as long as earlier generations of chefs did. it is true
that longer cooking extracts more gelatin, but gelatin isnt the only
factor in a good stock. Flavors begin to break down or degenerate
over time. The times below are felt to be the best for obtaining full
flavor while still getting a good portion of gelatin into the stock.
10. Skim the surface and strain off the stock through a china cap
lines with several layers of cheesecloth – Adding a little cold water
to the stock before skimming stops the cooking and brings more fat
and impurities to the surface.
11. Cool the stock as quickly as possible, as follows – Set the pot in
the sink with blocks, a rack, or some other object under it while
running cold water. Ths is called venting. It allows cold water to flow
under the pot as well as round it. Stir the pot occasionally so that all
the stock cools evenly. Cooling stock quickly and properly mportant.
Improperly cooled stock can spoil in 6 – 8 hours because it is good
breeding ground for bacteria/
12. When cool down, refrigirate the stock in covered containers.
Stock will keep 3 – 3 days if properly refrigirated.
PREPARING BROWN STOCKS
The difference between brown stock and white stocks is that the bones and
mirepoix are browned for the brown stock. This causes a few complications, as
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you will see. Otherwise, the procedure is essentially the same as preparing
white stock.
PROCEDUE FOR PREPARING BROWN STOCK
1. Cut the bones into pieces, 3 – 4 inches long – Veal and/or beef bones
are used for brown stocks.
2. Do not wash or blanch the bones – The moisture would hinder the
browning.
3. Place the bones in a roating pan in one layer and brown in a hot
oven at 375*F or higher – The bones must be well browned to color the
stock sufficiently. This takes over an hour. Some chefs prefer to oil the
bones lightly before browning.
4. When the bones are well browned, remove them from the pan and
place them in a stockpot – Cover with cold water and bring to a simmer
5. Drain and reserve the fat from the roasting pan – Deglaze the pan by
adding water and stirring over heat until all the brown drippings are
dissolved and loosened. Ad to Stockpot.
6. While the stock is getting started,place the mirepoix in the roasting
pan with some of the reserved fat and brown the vegetables well in
the oven – The mirepoix may be browned with the bone. When the bones
are half browned, add the mirepix to the oan and continue roasting until
bones and vegetables are browned. Tomato may be added towards the
end of browning time, but exercise caution – tomato puree burns easily.
7. When the water in the stockpot comes to s simmer, skim and
continue as for white stock.
8. Add the browned vegetables and the tomato product to the stockpot
– If desired, they may be held out until 3 to 4 hours before the end of the
cooking time
9. Continue as for white stock.
TOPIC TITLE; DEALING WITH RECIPE
INGREDIENT MEASUREMENT
Careful measurement is on eof thw most important parts of food
production. It is important for consistent quality each time a recipe is
prepared and served. It is also essential for cost controls.
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Weighing is the most accurate method of measuring ingredients. It is the

method used for most solid ingredients. Accurate scales are neccessary
for weighing. Small portion scales are often used in the kitchen because
of their convenience.
1. Procedure for weighing ingredients in a scale by doing the following:

 Place receiving container, if any, on the scale
 Set the scale to zero
 Place the item weighed on the scale
 Read the weight registered on the scale
Volume measures are usd for liquids. Measuring a liquid by volume is usually
faste than weighing it and accuracy is good. When measuring liquid in a
measuring cup, the following must be followed:
 Fill the cup to the desired amount by looking at the lines on the
cup.
 Make sure that the measuring cup is placed on a flat surface and
at eye level.
 To make the reading, look at the lower miniscule (it should lie on
the desired amount).
Solid ingedients, like onions, potatoes are usually not measured by volume
because they cannot always be measured accurately by this method.
To measure dry ingredients by volume in the kitchen, fill a dry volume measure
until the ingredients is mounded over the top, level it off with a spatula or
other straight edges. Very samall quantities, like ¼ teaspoon salt, are
measured by volume when the amount is too small to weigh.
RECIPE CONVERSION
1. Produce for converting total yields

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When wirking in the kitchen, you would often be required to convert recipes
to deifferent quantities. For example, you may have a recipe for 50 portions
of roast chicken but need only 20 portions. Converting recpies is an
important technique. It is a skill you will need to use many times in the
kitchen. Heres how to do this:
1. Divide the desired yield by the recipe yield:
New yield = conversion factor

Old yield
2. Multiply each ingredients quantity by the conversion factor:
Conversion factor x old quantity = new quantity
2. Explain the two samples below for the students to better understand the
topic.
1. You have a recipe for 10 portions of glazed carrots requiring 2 kg.

Of carrots. Convert to 15 portions
New yield = 10
Old yield 15 = 15
Carrots: 2kg x 1.5 = 3kg
2. You have a recipe of 20 portions of broccoli momay requiring 1500

grams broccooli and 500ml of momay sauce. Covert to 25 portions.
New yield = 25 = 1.25
Old yield 20
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Broccoli: 1500 x 1.5 = 1,825g
Sauce: 500 x 1.25 = 625g

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TOPIC TILE: PRACTICING CUTTING TECHNIQUES
1. Master cutting techniques, and

2. Prepare basic mirepoix, sachet bag or spice bag.
TOPIC PRESENTATION:
A. Introduction/Motivation/Teaser/Bell-ringer
1. Review of cutting techniques
2. Let the student do some of the cutting techniques
B. Application
1. Each group will prepare the following:

 Carrots 300g – julienne (3mm x 3mm x 6mm)
 Onions 200g – chopped
 Cabbage 200g – chiffonade
 Potato 200g – large dice (2cm x2cm x 2cm)
 Tomato 250g – bruniose (3mm x 3mm x 3mm)
 Orange or lemon zest – 2TBP
2. Check each group, make sure each nenber is participating.
3. Check the accuracy of cuts and shapes.

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MIREPOIX
It is a combination of onions, carrots, and celery. It is a basic flavoring

preperaton that is used in all areas of cooking, not only for flavoring stocks
but also for sauces, soups, meats poultry, fish and vegetables.
Mirepoix is a basic preparation that is needed throughout the career of

people in the culinary industry. It is important to know the proportion by
heart:
To make 400g – use 200g onions
100g celery
100g carrots
A white mirepoix, made without carrots, is used when it is necessary to

keep the stock as colorless as possible.
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CUTTING THE MIREPOIX
Chop the vegetables coarseley into pieces of relatively uniform size.

As the mirepoix is rarely served, it is noy usually necessary to cut it neatly. The
size depends on how long the mirepoix will cook. If it will cook a long time, as
for beef stock, cut the vegetables in large pieces. Cutting into small pieces is
necessary for releasing flavors in a short time, as when used for fish stock.
MAKING A SACHET BAG
The standard spice sachet contains parsley sterns, dried thyme, bay leaf and
cracked peppercorns. This may vary depending on the recipe.
Place the spices and herbs in the center of a square of clean cheesecloth. Draw
the corners together and tie with a length of twine.
For making stock, use a piece of twine long enough so that it can be tied to the
handle of the stockpot foe easy removal.
MAKING A BOQUET GARNI
For white stocks, the following vegetables and spices are used:
 Onion
 White pert of leeks
 Celery stems
 Bay leaf
 Cloves
 Peppercorns
 Parley stems
For beed stcks, the following vegetables and spices are used:
 Roasted onions
 Whole leeks
 Carrots
 Bay leaf
 Whole cloves
 Peppercorns
 Parsley stems
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The combinations and amounts vary but should produce a balance

flavors. The ingredients can be changed to suit different recipes.
Tie the herbs and aromatic vegetables for a boquet garni in a bundle. To
tie small herbs securely, enclose them between the two halves of leeks
Demonstrate hot to cut mirepoix, make a sachet bag and boquet garn
(for white stock). After which, let the students do it by group.
BROWN STOCK
Beef Stock
Yield: 2 L
Ingredients:
1.5 kg beef bones

3 L cold water
125 g onion, chopped

65 g carrot, chopped
65 g celery, chopped
125 g tomatoes
½ bay leaf
1/8 tsp thyme
1/8 tsp peppercorns
2 parsley stems
1 whole clove
PROCEDURE:
1. If bones are whole, cut them into 3-4 inches long. Do not blanch, the
moisture would hinder broning.
2. Place the bones in a roasting pan in a hot oven (400*F) until slightly
brown.
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3. Remove pan from the oven and top the piremoix. Bring it back to the
oven until all vegetables are brown.
4. Remove bones and vegetables from the pan and place in a stockpots.
Cover with wtaer and bring to a simmer. Deglaze the pan with water and
add to stockpot. Skim and stock continue simmering for about 20
minutes.
5. Add in the tomatoes and sachet to the stockpot. Continue simmering for
another 3-4 hours, skimming the surface when necessary. Add water as
needed to keep bones covered.
6. Strain through a china cap lined with several layers of cheesecloth.
7. Cool the stock, vented, in a cold-water bath, and refrigirate.
WHITE STOCK
Yield: 2 L
Ingredients:
1.5 kg chicken bones

3 L cold water
Mirepoix:
125 g onion, chopped
½ bay leaf
1/8 tsp thyme
1/8 tsp peppercorns
2 parsley stem
1 whole clove
Procedure:
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1. Blanch the bones: place them in a stockpot, cover with cold water, and
bring to a boil. Drain and rinse.
2. Place the bones in the stockpot and cover with cold water,bring to a boil,
reduce heat to simmer, and skim the scum carefully.
3. Add the mirepoix snd sachet (ties in cheeseclth).

4. Simmer for about 2hours, skimming the surface as often as necessary.
Add water if necessary to keep bones covered.
5. Strain through a china cap lined with serveral layers of cheesecloth.
6. Cool the stock, vented, in a cold-water bath, and refrigirate.
YIELD STOCK
Yield: 2 L
Ingredients:
15 g butter
65 g onion, chopped
1-2 kg fish bones

2 L cold awater
125 ml dry white wine
½ bay leaf
1/8 tsp peppercorns
2 parsley stems
½ whole clove
Procedure:
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1. Butter the bottom of a heavy saucepot. Place the mirepoix in the bottom
of the pot and the bones over the top of it. Cover the bones loosely with a
round of brown paper or parchment.
2. Set the pot over low heat and cook slowly for about 5 minutes, until the
bones are opaque and begins to exude juice
3. Add the wine, bring to a simmer, then add the sachet and water to cover.
4. Bring to simmer again, skim, and let it simmer for 30-45 minutes.
5. Strain through china cap lined with several layer of cheesecloth.
6. Cool the stock, vented, in cold-water bath, and refrigirate.

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BASIC SAUCES
At the end of this topic session, the students should be able to:
1. Identify the characteristics of a good sauce,

2. Prepare the leading sauces and,
3. Prepare small sauces using the leading sauces.
INTRODUCTION TO SAUCES
Sauces are flavorful liquid, usually thickened, used to season, flavor, or

enhance the food. Sauce normally consists of of three major ingredients
such as liquid, thickening agent, and additional seasoning and flavoring
ingredients.
A liquid ingredient provides the body or base of most sauces. Most

classic sauces are built on five liquids or bases. The resulting sauces are
called leading sauces or mother sauces.
 White stock – (chicken,veal,pork) for veloute auces

 Brown stocks – for brown sauce or espagnole
 Milk – for bechamel
 Tomato plus stock – for tomato sauce
 Clarified butter for hollandaise
Thickening agents bind the sauce together so that it will not run off the
plate. However, sauces should not too pasty. The most widely used
thickening agent is the roux. This is a combination of equal parts of fat
and flour.other thickening agents are starches (cornstarch, bread
crumbs) and egg yolks and creams.
Other seasoniings and flavoring ingredients give additional flavor to the

basic sauces and gives the final character to it. An addition of one or two
ingredients to the basic sauce can change the flavor all together. What is
important to understand the basics of making the sauce and then build
around the flavor to create a new sauce.
Remember this:
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Liquid + thickening agent = leading sauce

Leading sauce + additional flavorings = small sauce
The major leading sauces – bechamel, voloute and espagnole are

important as base for other sauces, called small sauces. Tomato sauce
ans hllandaise are used as they are but are important too as bases for
small sauces
Characteristics of a good sauce:
The color is appetizing and shows no signs of fat. It should be smooth,

with good shine.
The consistency is light. It should not be too thick or pasty. But thick
enough tp coat food lightly.
The flavor is distinct and is not overpowered by spices. There should be

no starchy taste.
On Preparing the Sauces
There are things to consider in preparing a sauce. Take note that the boiling
point of water is 100*C depending on the type of food, add cold or hot water;
heart to near boing point, and allow bubbling or keep just below boiling point
(simmer) wih or without lid.
Blanching is often a prelomonary process in many methods of cooking; in hot

oil, is equivalent to a pre-frying process, such as in doing french fries. Making
use of either hot or cold water is used. Depending on the type of food.
Bechamel Sauce
A sauce also known as white sauce, is made from a white roux (butter and

flour) and milk. It has been considered, since the seventeenth century, one of
the mother sauces of French cuisine. It is used as the base for other sauces
(such as Mornay sauce, which is Béchamel with cheese).
Three kinds of Roux:

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1. White roux – cooked just long enough to cook out the raw taste. The
color should be pale yellow.
2. Blond roux – is cooked a little longer than the white roux. The color
should be a little darker than white roux.
3. Brown roux – is cooked until it achieves light brown color and the aroma
is nutty.
Veloute Sauce
Is a savoury sauce, made from a roux and a light stock. It is one of the

five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th
century, along with espagnole, tomato, béchamel and hollandaise. The
term velouté is the French word for velvety.
In preparing a velouté sauce, a light stock (one in which the bones used have

not been previously roasted), such as chicken or fish stock, is thickened with a
blond roux. Thus the ingredients of a velouté are equal parts (by mass) of
butter and flour to form the roux and a light chicken or fish stock, with some
salt and pepper to season as needed. The sauce produced is commonly referred
to by the type of stock used (e.g. chicken velouté).
Tomato Sauce
Is a sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian)

can refer to a large number of different sauces made primarily from tomatoes,
usually to be served as part of a dish, rather than as a condiment. Tomato
sauces are common for meatand vegetables, but they are perhaps best known
as sauces for pasta dishes. Tomatoes have a rich flavor, high water content,
soft flesh which breaks down easily, and the right composition to thicken into a
sauce when they are cooked (without the need of thickeners such as roux). All
of these qualities make them ideal for simple and appealing sauces.
STI COLLEGE
Espagnole Sauce
Is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of
classic French cooking. This sauce was already compiled in different Spanish
cooking handbooks of the late 19th century, and Escoffier popularized the
recipe, which is still followed today.
Espagnole has a strong taste, and is rarely used directly on food. As a mother
sauce, it serves as the starting point for many derivatives, such as sauce
africaine, sauce bigarade, sauce bourguignonne, sauce
aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil,
and demi-glace. Hundreds of other derivatives are in the classical French
repertoire.
Hollandaise Sauce
Is a Sauce formerly also called Dutch sauce, is an emulsion of egg yolk, melted

butter, and lemon juice (or a white wine or vinegar reduction). It is usually
seasoned with salt, and white pepper or cayenne pepper.
Hollandaise is one of the five mother sauces in French cuisine. It is well known
as a key ingredient of eggs Benedict, and is often served on vegetables such as
steamed asparagus.
STI COLLEGE
SOUPS
1. Discuss what soup it,

2. Enumerate and disscuss the classification of soup,
3. Apply the necessary cooking methods for soups.
UNDERSTANDING SOUPS:
Is a liquid food derived from fish, poultry, meat or vegetables. Its

popularity today is maybe due to increased nutrition consciousness, to a desire
for simpler or lighter meals, or an increased appreciation of how amazing and
satisfying soups can be according to Gissien. For formal dining service, soup is
normally offered after an appetizer.
Classification of soups.
Soups can be classified into three as follows:
 Clear or unthickened
 Thick
 Special
Clear or unthickened soups – soups of this classification are all based on a

clear, unthickened broth or stock. This type can be served plain or garnished
with a variety of vegetables and meats. Examples of this are as follows:
 Broth and bouillon – are generally used to refer a simple, clear soups
without solid ingredients. Broth is a flavorful liquid obtained from the
simmerning of meats/vegetables. It is usually a byproduct of simmering
meat or poultry.
 Vegetables soups – are made from clear, seasoned stocks or broth with
the addition of one or more vegetable and sometimes, meat or poultry
products and starches (past or grains). Most vegetable soups are made
from poultry or meat broth or stock.
 Consomme – a rich, flavorful stock or broth that jhas benn clarified to

make it perfectly clear and transparent.
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Thick Soup – Soups that are opaque rather than transparent are of this
classification. To provide a heavier consistency, soups of this type are
thickened either by adding a thickening agent such as roux, or by pureeing one
or more of their ingredients. Examples of this are as follows:
 Cream soups – these are usually named after their major ingredient,
such as cream of chicken or cream of asparagus.
 Puree – these are soups that are naturally thickened by pureeing one or
more of their ingredients. They are not as smooth and creamy as cream
soups. Purees are normally based on starchy ingredients.
 Bisques – these are thickened soups made from shellfish. They are
usually prepared like cream soups and are almost always finished with
cream.
 Chowders – this are hearty soups made from fish, shellfish and/or
vegetables. They usually contain milk and potatoes.
Specialty soups – these are soups that do not fit well to the main categories
and those that are native to particular countries or regions. Soups of this type
can be distinguished by their unusual ingredients or maethods as follows:
 Turtle soup
 Cold fruit soup
 Gumbo
 Peanut soup
STI COLLEGE
PREPARE MEAT DISHES
At the end of this topic session, the students are expected to:
1. Define meat
2. Discuss the structure of cuts of the meats and identify the different meat
of animals
3. Explain the changes in meat immediately after a few minutes to one hour
after and a few days after death.
4. Enumerate and discuss the qualities desired in meatand the factors that
influences tenderness, juiciness, and flavor.
5. Discuss the principles in cooking meat and meat products.
TOPIC PREPARATION:
 Prepare a table with different meat of anmals and illustrations of cuts of

beef and pork carcass. These will be used for the discussion of the
structure of Cut of meat and identification of meat of different animals.
MEAT
It refers to the flesh of animals; pork, beef, carabeef, chevron and lamb.
Structure of Cut of Meat
a) The lean tissue – it consists of one or more muscles which are made up
of many bundles of muscle fibers.
1. Muscle fibers are basic structural unit of lean meat. These are long
thin structures unsheathed by a delicate transparent membrane,
the sarcolemma, which contain sarcoplasm. Minerals, vitamins,
enzymes, myoglobin and part of the protein are found in the
sarcoplasm.
2. Embedded in the matrix of muscle fubers are thinner

substructures called myofibrils – these are microscopic
longitudinal striations in alterating dark and light bands.
b) Connective tissues – surrounds the fibers and unties them in bundles.
It is made up of collagen and elastin.
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1. Collagen are arranged in parallel fashion; flexible; do not stretch;

found in tendons; which attach muscles to the bones; color is
white; disintegrate in hot water; soften cooking.
2. Elastin is a yellowish portion, affected little by heat; does not

tenderize in cooking.
c) Fat found around or between muscles, or in connective tissues.
1. Marbling - fat deposited in connective tissues within the muscles.
2. Amount of fat depends on:
 Age of the animal – more fat in older animals.

 Feed of the animal – more fat in well fed animals.
 Amount of exercise – more fat if exercise is limited.
 Breed – pigs accumulate more fat easily.
CHANGES IN MEAT AFTER DEATH
a) Immediately after death – muscles is pliant, soft, gel-like, extensive

and sticky.
b) A few minutes to one hour –rigor mortis occurs: muscles shorten,

become rigid, hard, and inexflexible, and become tough meat;
should not be cooked at this time. Allow time to pass before
cooking.
c) After a few days – after freezing and temperature rises, there is

gradual tenderization. Rigidly of actin and myosin weakness.
Coagulation of muscle protein occurs due to accumulation of acid
and subsequent syneresis, meat softens. This is the time to cook
the meat.
STI COLLEGE
QUALITIES DESIRED IN MEAT: TENDERNESS, JUICINESS & FLAVORFUL
A. Factors Influencing Tenderness
1. Amount and distributuion of connectives tissues: collagen vs. Elastin.

Meats with more collagen are more tender
Amount of collagen varies with:

a. Age: younger – less collagen
b. Specie: pork – less collagen
c. Exercise: less exercise – less collagen
d. Females and castrated – less collagen
2. Quality and distribution of muscle fibers

a. Dense and coarse muscles are tougher
b. Parallel arrangement of muscles is tougher
c. Circumferencial arrangement is toughter.
3. Amount and distribution of fat

a. Marbled meat are more tender.
4. Aging: holding at temperature 1.00 degress – 3.3 degree celcius, 70%

humidity for 3 -6 weeks, increases tenderness.
5. Use meat tenderizers – enzymes catalyze the hydrolysys of one or

more of the meat proteins.
a. Bromelin from pineapple – acts on collagen only
b. Papain from papaya – acts on muscleprotein and elastin. Active
only in heat.
6. Use of marinades: acid causes greater solubility of collagen in acid

medium, making it more tender.
7. Pounding or grinding especially tough cuts, subdivides muscles and

connective tissues.
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B. Factors Influencing Juiciness.
1. Aging of meat results in increased water holding capacity, making

it jucier.
2. Marbling – increased intra-muscular fat increases juiciness.
3. Specie – juiciness decreases faster in beef compared to pork.
4. Age of animal – older animal are less juicy.
5. Methods of storage
 Quick freezing retains fluids resulting in minimal losses of
juices in thawing.
 Improper thawing results in loss of juiciness
 Freezing for long period without wrapper causes loss of
juiciness.
6. Methods of cooking
 Cutting in small sizes decreases juiciness
 Cooking by dey heat decreases juiciness
 Heating repeatedly decreases juiciness
C. Factors Influencing Flavor
Flavor is due to decomposition of protein and oxidation of fat;

saltiness and sweetness of the blood. The distinctive flavor of the
animal is affected by specie, sex, age, amount of exercise and
degree of ripening.
1. Age – the older the animal, the stronger the flavor.
2. Amount of exercise – more exercised animal have tougher meat,

but with more flavor
3. Degree of ripening makes meat more flavor
4. Feed – the more varied the feed; the more distinctive is the flavor.
EFFECTS OF COOKING MEAT

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a. Changes in pigment, myoglobin from bright red color to grayish

brown. As meat is heated, the amount of myoglobin in the interior
of the cut increases, thus center becomes more bright red (rare).
b. Changes is meat protein
1. Coagulation of meat protein in muscle fibers.

2. Decrease in length of fiber causing shrinkage.
3. Excessive heating makes meat tough, stringy, rubbery.
c. Changes in fat – fat melts and escapes out of meat, causes

shrinkage.
d. Loss in moisture
e. Changes in connective tissues: heat converts collagen to gelatin.

This requires more heat compared to coagulating muscle protein.
f. Development flavor
1. Long cooking develops better flavor

2. Short cooking develops flavor
STI COLLEGE
PREPARE POULTRY DISHES
1. Define poultry
2. Identify the poultry cuts/parts.
3. Discuss the structure and composition of poultry meat, changes in
muscles after slaughter, changes in cooking and the factors affecting
tenderness and flavor.
TOPIC PREPARATION:
 Prepare a picture of poultry cuts. This will be use as a motivation in

the discussion of poultry cuts
POULTRY
It refers to birds that have been domesticated for meat and eggs. It is different
from game birds that have foraged themselves, hence are more exercised, less
tender and less fat
Structure and Composition of Poultry Meat
a. Poultry meat is similar to red meat (beef, pork, lamb)
b. Has distinct dark and white meat. Dark meat are those muscles
which are active, has more fat and connective tissues and with high
myoglobin. White meat has less fat, no myoglobin.
c. Changes in muscles after slaughter: same as in the red meat.
d. Changes in cookimg: same as in the red meat.

STI COLLEGE
Factors Affectinng Tendernes and Flavor
Call on a student to read the factors and discuss or ask their opinions why the
following factors greatly affect the tenderness and flavor of poultry meat:
a. Age – young birds are more tender

b. Amount of fat – young birds are lower in fat but more tender
c. Sex – females are more tender and has more fats
d. Method of cooking used:
1. Long cooking toughens flesh

2. Low temperature is best for maximum yield and tenderness
Market Forms of Poultry
a. Live Poultry
When selecting live poultry, choose those that are alert, healthy, well
feathered, and well formed. They should have good fat covering and
free from broken bones, bruises and blisters. Sluggish looking birds
should not be purchased.
b. Whole Poultry
Similar qualities to those of live poulry should be considered. Most

poultry in this form are those that are hunted as game birds.
c. Dressed Poultry
Most chickens sold in the market are in this form. These are
slaughtered poultry with head, feet and viscera intact while blood and
feathers are removed. The good dressed poultry have moderate fat
covering, free from pitfeathers and no missing skin or parts. Those
with slimy, off odors, and discoloration should be avoided.
d. Drawn Poultry
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Theseare dressed poultry with vesceral organs feet and head

removed. Drawn poultry are usually available in supermarkets either
chilled or frozen.
e. Ready to cook Poultry parts
Several pieces of a single poultry parts are usually available and

packed in one carton, wrapped and chilled or frozen. Wings,
drumsticks, thighs, backs, breast, legs, halves, quarters and internal
organs, such as livers with hearts and gizzards are separately
packaged and sold in most super markets.
Common Observation in Preparing Poultry
Situation Cause
1. Pink discolorations are more Occurs when gas-fired oven is used for
obviously seen in white meat cooking. The carbon monoxide and
particularly on younger birds. nitric acid of the cooking flame reacts
with the Hemoglobin (Hb) of the
chicken blood forming
carboxyhemoglobin which are pink in
color even after heating (does not
affect quality of poultry meat).
2. Meat and bone darkening in cooked Freeding snd thawing release the Hb
frozen poultry. from the red cells in the bone marrow.
Bones of slaughtered young chicken
are still porous and this porosity
allows seepage of the pigment in the
meat next to the bones
3. Difficulty in separating bones og Elastin – insoluble even at 100 degree

thighs and drumsticks of chicken celcius or higher because of the
are turkey even after extensive presence of two unique amino acids –
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cooking desmocin and isodesmocine.
4. Rancidity Oxidative rancidity as its fat is mainly

polyunsaturated with turkey fat more
unstable than chicken fat.
5. Off-flavors Rancidity, putrefaction, contamination

of feed and odors absorbed during
storage.
STI COLLEGE
PREPARE FISH AND SHELLFISH
1. Define fish and shellfish

2. Identify the types of fish and shellfish
3. Enumerate and discuss the different market forms of fish and
shellfish.
4. Discuss the characteristics of fresh fish and shellfish, its structure
and composition, changes after death, changes in cooking and
methods of cooking used.
TOPIC PREPARATION
 Prepare a picture of the different market forms of fish and shellfish.

This will be used as a motivation in the discussion of the different
Market Forms of Fish and Shellfish.
FISH AND SHELLFISH
Fish – encompasses wide assortment of aquatic animals. Generally, fish refers

to vertebrate fin fish.
Fish has been an important item in the philippine diet, one of the cheapest
sources of protein and can substitute for chicke, pork, carabeef and beef.
Fish is one of the most valuable sources of high grade protein. Most fish
contains 18-20% protein with most of the essential amino acid an the right
portion. The fat contentof fish varies. Most fish are low infat, thus moderately
low in calories. Fat is not always unifomly distributed throughout the flesh of a
fatty fish but is found in the belly, head and the liver where the bulk is stored.
STI COLLEGE
Fish liver oils are typically rich sources of vitamin A. The parts of a fish not
normally eaten, like the liver and the gut, contain greater quantities of oil
soluble vitamins than the flesh. Fish roe, when present, is also a good source of
vitamins.
The edible portions of fish are a good source of magnessium, phosporus, iron,
copper and iodine. Shellfish is rich in minerals such as calcium which is good
for our bons. Inclusion of fish in the daily diet provides an abundamt mineral
intake.
All shellfish have carbohydrates in the form of glycogen. Its sweet taste is due
to glucose formed by enzymes action from glycogen.
Deterioratiive Changes after Death
Most fishes caught from the sea die while still in the net. Exceptions are tjose
fish with accessory breathing organs like hito and dalag which atay alive after
they are caught.
The deteriorative changes after death of dish are important to its acceptability
as food. Immediately after death, the flesh portion or muscle of fish is soft, gel-
like and sticky. The rigor mortis is set and is characterized by its rigidly of the
muscles. When rigor has passed, spoilage starts.
Spoilage – caused mainly by fish enzymes and bacteria. The bacteria come from
the slime of the fish skin as well as from the gills and intestinal tract.
Shellfish – (invertebrate) soft tissues are encased in some type of hard shell
instead of a skeleton or vertebrate. Very perishable and deterioate rapidly after
removal from water.
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Types of Shellfish:
a. Crustaceans – encased in a segmented chitinous armor which gives the

creature power of locomotion. They have hard shells over the back and a
long the claws but have softer shells covering the lower part of the body
and legs.
Examples: crab, lobster, and shrimp
b. Mollusks – have soft unsegmented bodies and proyected with calciferous

shells or enclosed in hard shells which are mainly composed of minerals.
Examples: clams, mussels, oysters, snails, octupus,

squid and urchin.
Types of Mollusks
1. Univales – with only one shells
2. Bivales – with two shells
The shells of mollusks are usually hard all over so that they are not in
any case edible.
STI COLLEGE
Market Forms of Fish
a. Live Fish or Whole, Rounds

Live fishes are caught and taken from the water, and transported and
marketed alive.
b. Dressed
Whole fishes with scale, entrails, fins and head removed.
c. Butterfly fillet
The sides of the fish are cut lengthwise from the backbone.
d. Fillet
Boneless sides of the fish cut lengthwise from the backbone.
e. Steaks
Cross section slices cut from large, dressed fish; the cross section of the
backbone generally included.
MARKET FORMS OF SHELLFISH
All forms are quickly perished and care is needed in selecting them:
a. Live fish - ideally, crabs, clams, mussels, snails, oyster and shrimps
shoukd be marketed live. A live cram indicated to be fat if its claw do not
have sharp teeth and if its heavy in weight. The female crab has a round
apron and usually contaons aligi (roe) while the male crap has narrow,
more protein.
b. Whole shellfish – it ia serve in the form in which they are caught but are
no longer alive. The head and thorax are intact.
c. Shucked Shellfish – oyster, clams, and mussels that are removed from
the shell and are known as shucked shellfish. Fresh shellfish have a
translucent appearance but became opaque when no longer fresh.
PREPARE VEGETABLES
STI COLLEGE
1. Define vegetables
2. Discuss the classification of vegetables according to parts used and

give examples
3. State the nutrient composition of vegetables
4. State the nutrient composittion of vegetables
5. Discuss and explain hoe to cook vegetables to attain the desired

qualities
6. Identify the flavoring substances and pigments in vegetables.
VEGETABLES
Are plants or parts of a plant such as roots, tubers, bulbs, stem, shoots,
leaves, fruit and flowers. It can be used raw or cooked, served generally with an
entree or in salads but not as desserts
Vegetables are served with a meal as viands or salads, they give color, flavor
and texture to our meals. In addition. They add precious vitamis and minerals.
STI COLLEGE
Pigments or color components in Vegetables
PIGMENT ACID BASE SOLUBILITY IN

H2O
Chlorophyl (green) Yellow green Intense green Insoluble to H2O
(olive green) to most stable
pigment
Carotenoids Stable Stable (not Insoluble to H2O
(yellow,orange) (not affected) affected) soluble in fats
Flavonoids (white) white yellow Water soluble
Anthocyanin (red, red blue Water soluble
blue, purple)
Addition of soda is not advised becasue it softens cellulose readily and tends to
make the vegetable mushy and increased destruction of vitamins especially B-
vitamins.
Lycopene – red pigment in tomatoes
Capxanthin – red pigment in red pepper
In carrots or sweet potatoes, the darkening of color is due to

caramelization of sugar and not on the reaction of the pigments.
Flavor Components in Vegetables
 Sugars – mostly glucose
 Glutamic acid – responsible for the taste of fresh young vegetables
 Organic acids – sours taste in vegetables (malic acid)
 Flavonones – bitter taste

 Sulfur – containing compounds – responsible for odor
 Onions – prophenylsulferic acid
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 Garlic – alienate
 Cabbage – sinigrin
 Taninnis and phenolic compounds – astringent taste

 Tea, coffee, cocoa
Controlling Quality Changes During Cooking
Cooking vegetables also has its own set of rules to be remembered. The
changes that happen during cooking should be understood so that no one can
control the effects ogf heat in vegetables.
There are four ways cooking affect changes in vegetables, these are:
 Texture
 Flavor
 Color
 Nutrients
The changes that will happen during the cooking process will affect the final
product of the prepared dish, its attractiveness and taste. These changes are
controllable when you understand how and why they happen.
TEXTURE CHANGES
Factors that affect texture changes are the following:
 Fiber
o Is made firmer by acids like lemon juice, vinegar, and tomato

products for vegetables but this extends the cooking time. Sugar
strengthens call structure.
o Is softened by heat (anything cooked for a longer period of time
produces softer vegetables) and alkalis (do not add baking soda to
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green vegetables which can make the vegetables unpleasantly

mushy).
 Starch
o Dry starchy food like dried legumes (beans, peas, chickpeas,

monggo and lentils) must be cooked in the right amount of water
so that it can absorb moisture and schieve its right tenderness.
Dried legumes have to be soaked in water for a period of time
before cooking to regain lost moisture content.
o Moist starchy vegetables such as potatoes, sweet potatoes and

yams have moisture of their own, but they still have to be cooked
untill starch granules soften.
 Doneness
The doneness in cooking vegetables varies. There are some

vegetables that are considered done only when they ate very tender
or soft texture such as squash, eggplant, dried gabi leaves, sayote
and string beans.however there are some vegetables that require
must be crispy in texture such as cabbage, kang-kong, sweat
pea,and baguio beans. The doneness in cooking vegetables will not
only produce the right texture but will also retain its flavor, color
and nutrients.
Some guidelines for achieving proper doneness:

o Do not overcook
o Have uniform sized cuts
o Cook tough and tender parts of the vegetables separately
(kang-kong leaves and stalks, broccoli flowers and stalks)
o Do not mix batches of cooked vegetables, these batches will
cook the vegetables in varying degress of doneness.
FLAVOR CHANGES
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The flavor of vegetables may be lost during the cooking process in being
dissolved in water and by evaporation. Chances are more flavors is lost when
cooking time is longer.
Some guidelines how flavor loss can be controlled:
o Have shorter cooking time
o Use the boiling salted water, cooking in boiling water will

shorten the cooking time, while the salt added will reduce flavor
loss.
o Steam vegetables whenever appropriate. Steaming reduces

leaching out the flavor and shortens cooking time.
Cooking produces flavor changes in vegetables because of the chemical

changes that happen. However, overcooking vegetables may lead to
undesirable flavor.
COLOR CHANGES
Keeping the natural color of vegetables during cooking should always be in

mind. The way vegetables are presented must be appealing to the diner.
Remember that the aesthetic quality of vegetables are as important as its flavor
or nutritional value.
As deicussed earlier, the pigments or color in vegetables changes during

cooking. The change will depend on how the vegetables have been cooked.
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NUTRIENT LOSSES
We get more of the essential nutrients, such as Vitamis A and C and other
minerals, which we needed from eating vegetables. Unfortunately, when we
have to cook them, most of the nutrients are lost. There are six factors that are
responsible for the most nutrients are loss:
o High temperature – such when steaming. Steaming shortens the

cooking time, but the high temperatue destroys some of its nutrients.
o Long cooking – such as braising. Although this cooking method uses

low temperature, the long cooking time also destroys some of its
nutrients.
o Leaching – baking eliminates leaching out of vitamins and minerals,

but long cooking and high temperature can cause loss of some
nutrients. Or by cutting the vegetables into small pieces can decrease
cooking time, however it can increase leaching because of more
exposed surfaces.
 Alkalis
 Plant enzymes
 oxygen
STI COLLEGE
PREPARE SALADS AND DRESSING
1. Identify the ingredients correctly, according to standard recipes, recipe

cards or enterprise requirements.
2. Ingredients are assembled and prepared according to correct quantity,

type, quality required and time frame.
3. Variety of salads are prepared using fresh (seasonal) ingredients

according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste.
4. Dressings are prepared suitable to either incorporate into, or accompany

salads.
5. Prepared salads and dressings are tasted and seasoned in accordance

with the required taste.
6. Workplace safety and hygienic procedures are followed according to

enterprise and legal requirements.
7. Salads and dressings are presented attractively, hygienically, logically

and in according to enterprise standards.
MISE EN PLACE
Mise en place (MEEZ ahn plahs) is a French term that means “setting
everything in place” and having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls,
tools and equipment set out. It is a technique chefs use to assemble meals so
quickly and effortlessly.
Practicing mise en place has several benefits:
o Any missing ingredients can be spotted right away before you start
cooking and for you to avoid a quick trip to the store or your neighbor
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next door.

o Special preparation for ingredients -- such as toasting nuts, letting
certain ingredients come to room temperature, etc. -- can be handled
BEFORE cooking rather than in the midst of another preparation step
when time delays may affect food quality.

o There is time to clean the mixing area as you go along rather than face a
counter full of mixing equipment when you're done.

o You can group ingredients or place them in the order used to assure all
recipe steps are included.

o It makes complicated recipes more fun to prepare when you're no longer
doing a juggling act, trying to complete several tasks simultaneously.
Once you’ve fully planned the execution of your recipe, it’s finally time to
measure out your ingredients and get to work. Whether you choose to measure
your ingredients by weight or volume is between you and the recipe guide, but
for the most efficient mise en
place, you’ll want to choose the appropriate vessel for each ingredient. Here are
some suggestions:
 Bowls and ramekins work for almost anything, but they’re best for dry
ingredients such as salt, pepper, and chopped herbs.
 Plastic soup containers are best for liquid ingredients because they’re so

easy to pour from. They’re also easier to aim than bowls, which make
them a better fit for particulate ingredients that are easy to accidentally
dump all over the floor, like chopped vegetables and dried beans.
 Squeeze bottles are great for adding liquid ingredients in a precise,

targeted manner. Pre-measure your oil for mayo into a squeeze bottle
and marvel at how easy it is to actually “add the oil in a thin stream” like
you’re supposed to.
The goal of mise en place is to maximize efficiency, and means far more than
simply assembling all the ingredients, pots and pans, plates, and serving
pieces needed for a particular period. Mise en place is also a state of mind.
Someone who has truly grasped the concept is able to keep many tasks in
mind simultaneously, weighing and assigning each its proper value and
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priority. This assures that the chef has anticipated and prepared for every
situation that could logically occur during a service period.
SALAD
Is a combination of vegetables, fruits and other ingredients served with a

dressing. Salads are easy to make and requires a little creativeness to have a
great presentation that makes it appealing to the customers.
DRESSING
Is a combination of sauces, spices and oils that accompanies the dish mainly
SALAD and POULTRY.
In preparing salads, there are a lot of ingredients that can be found in the
market but always remember that the freshness and variety of its ingredients
are essential for high quality salads, here are some ingredients:
Salad greens – iceberg lettuce, Romanian lettuce, Boston lettuce biff of
limestone lettuce, Chinese cabbage, spinach and sprouts
 Raw vegetables – avocado, bean sprout, broccoli, cabbage, carrots,

cauliflower, celery, cucumber, mushroom, onions, pepper, radish and
tomatoes.
 Cooked/pickled/canned Vegetables – asparagus, beets, carrots, olives,

cauliflower, corn, pepper, cucumber and pimientos.
 Starches – dried beans, potatoes, macaroni products, grains and bread

(croutons).
 Fruits (fresh/cooked/canned/frozen) – Apple, banana, berries, coconut,

melons, oranges, papaya, peaches, pears and mangoes.
 Protein Foods – meat (beef/ham), poultry, fish, seafood, salami, bacon,

eggs and cheese.
 Miscellaneous – gelatin and nuts.
Guidelines for Preparing Salads

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1. Vegetables/Legumes/Grains and Pasta
 Neat, accurate cutting of ingredients are important because of the shapes

of the vegetables adds appeal to the eyes.
 Cut vegetables as close as possible to serving time of they may dry or
shrivel at the edges.
 Cook vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and chilled before
using.
 Starches, pastas and legumes should be cooked until completely tender
but not overcooked.
2. Bound Salads
 Cooked ingredients must be thoroughly cooled before being mixed with

mayonnaise and the completed salad mixture must be kept chilled at all
times.
 Leftover such as chicken and meat of fish if handled according with the
rules of sanitation d food management can be used for bound salad
 Potatoes for salads should be cooked whole before peeling and cut to
preserve nutrients.
 Bland ingredients like potatoes, some foods maybe marinated in
seasoned liquids such as vinaigrette before being mixed with mayonnaise
and other ingredients.
 Fold thick dressing gently to avoid breaking or crushing main
ingredients.
 Bound salads are portioned using scoop to give height and shape to the
salad
3. Fruit Salad
 Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken.
 Broken or less attractive pieces of the salad should be placed on the
bottom of the salad while more attractive pieces are arranged on the top.
 Some fruits discolor when cut and be dipped into an acid substance
such as tart or fruit juice.
 If both vegetable and fruit salads are being prepared, vegetable salad
should be prepaid first.
 Drained canned fruits well before mixing them in the salad
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 Dressing for fruit salad are usually sweet, but fruit juices are used to add
tartness.
4. Composed Salad
 Prepare and season each ingredients separately and evaluate the flavor
and quality.
 Arrangements maybe placed ahead of time and add delicate ingredients
just before serving.
 Flavors and texture of all ingredients should provide pleasing contrast.
 Observe general concepts of plating and presentation output.
5. Gelatin Salad
 Observe the correct portion of gelatin and liquid, too much gelatin makes
a stiff rubbery product while too little makes a soft product that will not
form the desired shape.
 To dissolve Gelatin, stir it first in cold liquid to avoid lumping and let it
stand for about 5minutes to absorb the water. Then heat until it
dissolves.
 For quick setting, dissolve the gelatin to half of the volume of water in
room temperature and the other half is cold water to lower the
temperature.
 Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin.
 Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
 To unmold gelatin, loosen it by dipping the tip of the knife on hot water
and run the tip around the top edge of the molded gelatin.
 Refrigerate gelatin salads.
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PROCEDURE FOR QUALITY SALAD PRODUCTION.
1. Prepare all ingredients. Wash and cut greens, fruits, vegetables and
garnishes. Prepare cooked vegetables and mix bounds and marinated salads.
2. Arrange salad plates and work tables, line them up on trays for easy transfer
to the refrigerator.
3. Place bases on all plates.
4. Arrange body of salads on all plates.
5. Garnish all salads.
6. Refrigerate salads until serving time.
7. Do not add dressing to green salads until serving.
IMPORTANT FACTORS TO CONSIDER IN SALAD PREPARATION
1. You have to choose Quality Ingredients for your salad, it should be fresh,
ripe and in season.
2. The prepared salad should be appealing – creatively, appetizingly and

attractively prepared
.
3. Make salad Simple and not over crowded.
4. Keep the salad neatly placed in a plate.
5. Contrast in color for your garnish can accentuate the appearance of the
salad.
6. Choose proper combination of ingredients carefully to avoid incompatibility

among other ingredients.
7. Taste of the food that you are using as base should be identifiable when you
taste the salad. The dressing should dominate the taste.
8. Keep foods properly chilled but not ice-cold.

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9. Serve hot foods while hot and cold foods, cold.
10. Keep the Ingredients clean and crispy.
11. Do not overcook food as it eliminates the color and its vitamins and
minerals as well.
INGREDIENTS OF SALAD DRESSING
Salad dressings are liquid or semi liquids used to flavor salads. The flavor of
most salad dressings are not modified by cooking. The quality depends directly
on the quality of the ingredients being used.
Most salad dressings are made primarily of an oil and an acid with other
ingredients to modify the flavor or texture, here are some samples:
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressings but not appropriate with every food. Examples:
corn oil, canola oil, peanut oil, olive oil and walnut oil.
2. Vinegar – should have a good, clean and sharp flavor. Most salad vinegar
are about 5% acidity, but some range as 7-8%
3. Lemon juice – fresh lemon juice maybe used in place of or in addition to

vinegar in some preparation.
4. Egg yolk – an essential ingredient in mayonnaise and other emulsifier
dressings. For safety, pasteurizes eggs must be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs.

Other flavorings include mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.
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TYPE OF SALAD DRESSINGS
1. Oil and vinegar dressings – basic vinaigrette is a simple mixture of oil,

vinegar and seasonings which is an example of temporary emulsions.
The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can
be changed to taste. Less oil makes it taste milder and oilier.
 Emulsifier dressings – mayonnaise is an emulsified dressing. It is

more often serves as the base for wide variety of dressings.
Mayonnaise based dressing are general thick and creamy.
 Other dressings – cooked salad dressing is similar with appearance to

mayonnaise, but it has a tartar flavor, while mayonnaise is richer and
milder. Cooked dressing is made with little or no oil and with a starch
thickener.
There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low
calorie dressings. The important thing is that these dressings should have well
balanced flavor with a pleasant tartness and should harmonize and
complement on the salads that they are serving.
FOOD PRESENTATION:
It helps with mindful eating - When it comes to mindful eating, seeing our
food is really important. A simple exercise involves deeply looking at an object,
in this case, the food in front of us, and working backwards to its “origin” –
taking into account the various factors or ingredients that have allowed it to be
exactly what it is in that precise moment. Looking at a beautiful and creatively
presented dish is much easier than visually dissecting a sloppy plate
Food tastes better - Eating is a sensuous experience. Before our mouths have
tasted a thing, our eyes have already judged it. This makes visual appeal just
as important as the taste which is why food-styling and food-photography are
legitimate occupations. Further, during a recently conducted behavioural
experiment, diners rated an artistically arranged salad as more delicious – and
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were prepared to pay more for it. See, it’s scientifically proven that food
presentation bumps up food taste.
Food feels better too - Lately, there’s been a lot of literature written on
clutter; on how a clutter-free home can significantly impact our emotional
health, and how an uncluttered kitchen, can help us eat less. In the same way,
an aesthetically presented meal is both an instant mood enhancer and a diet
controller. You’re less likely to eat down a beautifully assembled plate than a
plate that looks boring.
You can get creative - Unlike specific art forms, cooking is entirely universal.
Everyone needs food. A meal then, can play storyteller, showcasing the
personality, background and culture of its creator. Though taste plays a vital
role here, so does appearance. How a meal is presented says a lot about its
origin.
Because you’re worth it - Last but not least, putting time aside for food
presentation does not go unnoticed. Every parent should be familiar with this.
Children are much more likely to eat their healthy meal if it’s assembled in the
shape of a cute animal. Further, such creativity and effort should not be
confined to your picky children or important guests. You too, deserve a
beautiful plate.
How to Do Your Presentation:
1. Less is more. Always remember the simple the food is nicely presented, it
usually looks best.
2. A variety of textures and colors always looks great.
3. A little green can go a long way: parsley, coriander or dill (fresh or dried)
atop savory dishes like soups, meats and salads looks gorgeous.
4. Always use clean and sanitized plates.

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5. For sweet breakfasts like granola, smoothie-bowls, waffles and pancakes, a

sprinkle of shredded coconut and/or chia-seeds paired with fresh fruit is
always a winner. If you want others to appreciate your food. Give them the
simplest yet creative plate presentation.
Structure of salad
Plated Salads has four parts
 Base Underliner – a cup shape leaves of icebrg or boston lettuce makes

an attractive bases. They give height to the salad.
 Body – this is the main part which is the salad.
 Garnish – an edible decorative item that dded to salad to give eye applea
and adds flavor as well. It should be harmonize with the rest of the
ingredients.
 Dressing – a seasoned liquid or semi liquid added to the body of the
salad to give addedflavor, tartness, soiciness and moistness.
Dressings may be added at service time, served serparately for the customer to
add, or mixed with the ingredients ahead of time.
GUIDELINES FOR ARRANGING SALADS
1. Keep the salad off the rim of the plate

2. Strive for a good balance of colors.
3. Height helps make a salad attractive.
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4. Cut ingedients neatly and precise.

5. Make every ingredient, identifiable.
6. Keep it simple but appealing.
PROPER HANDLING OF SALAD AND DRESSING BEFORE PRESENTATION
 Green salads are plated in cold plate. Avoid plating salad an hour or two
before service. Garnishishes should be tossed or added at serving time.
 Refrigirate salad before serving time to keep the crisp and freshness of
the fruits and/or vegetables.
 Dressings are added to salad immediately before serving, or serve it on
the side.
 Refrigirate salads until serving. Do not hold more than a few hours, or
the salad will sag and lose its texture.
 Do not add dressings to green salads until serving, or they will sag.
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PREPARE DESSERT
1. Identify what is dessert

2. Determine the importance of dessert in a meal
3. Determine the different reasons in consuming desserts
DESSERT
Desserts are considered as a grand finale of a meal. A dessert that is well

presented and tastes delicious will leave a lasting impression of a great meal
with a customer. Traditionally, desserts were prepared in a separate section of
the kitchen by clasically trained pastry chefs
Dessert is usually the sweet course or dish (as of patry or ice cream) usually
served at the end of the meal.
Reasons for eating desserts and sweets:
1. Dessert balances out a meal and gives “closure” to the meal
2. Eating dessert is an opportunity to experience different flavors and

textures that you cannot get in other food like vegetables, meat, and
fruits.
3. Dessert can be an opportunity to be creative. You can make

interesting mixtures.
4. Dessert isn’t fattening. Remember that there is no such thing as

fattening food.
5. It will make you feel that a kid again. The fastest way to recapture
your youth is to eat like a kid.
6. It is romantic. Desserts are designed for romance.

FRUIT DESERTS
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Poached Fruit
 Fruit used for poaching should be ripe and free of any blemishes. The
liquid used for poaching is mostly sugar syrup which is a combination
of water and sugar and cooked under low fire until the sugar is
dissolve in the liquid or the right consistency is achieved.
 Extra flavour may be incorporated using wine, spices, herbs liqueurs.
 The procedure of poachig depends om the rpeness and the

consistency of the fruit to be poached. The fruit is placed into the
nearly boiling sugar syrup and poached until soft, then left in the
syrup to cool.
 This method only applies to very ripe fruits such as stone fruits that
dont require too much cooking.
 This is appropriate fir hard fruits like quinces and pears.
Candied Fruit
 Fruit is poached in sugar syrup until soft. It is then placed into a

20*baume hot sugar solution.
 During this period, water in fruit exchanges with the sugar solution.
After 24 hours drain off the sugar solution and boil 2-3* higher. This
is repeated until the solution is 36*Baume. 10% glucose of the sugar
weight is recommended, to avoid crystallisation of sugar.
 Citrus fruit may be blanched to remove bitterness prior to candying.

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Caramelised or Baked fruits
 Fruit is sprinkled with sugar, which is either placed in an oven,

salamander or torched with a blowtorch.
 Heat caramelises the sugar, which then changes the flavour and the
colour.
 It also leaves a very high gloss on the product. Fruit may also be
dipped into liquid into the caramel; this mehod does give much
flavour improvement.
Marinated or Macerated fruit
 Fruit is soaked with alcohol and sugar syrup over a period of time,
usually from 6months to 1.5 years. The container with the fruit needs
to be airtight, to prevent spoilage occuring from the presence of
oxygen.
Crispy Dried Fruit
 Fruit is cut into thin slices, marinated with acid (usually vinegar or
lemon juice) and sugar and dried (2 parts sugar : 5% acid).
 The fruit is placed into a hotbox or into an oven (100*C), it will then
dry out and become crispy. Soft fruit may be formed into certain
shapes and then dried (flowers). Fruits with high acid content are very
suitable for drying out into fruit chips
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PASTRY DESSERTS
Pastries is a term used to describe products that fall into the classification of
pastry products. Pastry is a dough made of flour, water, and fat. There are
numbers of different types of pastry. Pastry is made with precision and usually
requires exact measurements and particular handling in order to turn out well.
Types of Pastry
 Puff Pastry
o It is made with manyy layers that expand as it is baked.
o It is really light, puffy and flaky.
 Batters and dumplings
o batter is a simple mixture of flour and water that is used to make

crepes and pancakes.
o Batters are used too coat products prior deep-frying or baking.
o Batter are also bases of crepes and pancakes.
Examples of batter and dumpling desserts:
 Crepes – it is type of pancake that is very thin that is usually made

from wheat flour. The common ingredients includes flour, eggs,
milk, butter and a pinch of salt. Crepes are usually of two types:
sweet crepes (crepes sucrees) made with wheat flour and slightly
sweetened, and savory galettens (crepes salees) made with
buckwheat flour and unsweetened.
 Pancakes – it is made by cooking batter onto a hot, greased

surface.
 Fritters – these are fruit encased in batters both flat and aerated
or aerated batters in sauce
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CHOCOLATE DESSERTS
 Chocolate is a sweet, usually brown favouring made from cacao seeds.

 Chocolate may be melted easily blend into fillings and batters.
 It can also be poured over desserts such as cakes and puddings.
 Chocolate desserts are any desserts that are made or flavoured using
chocolates.
 Examples of chocolate desserts are mousse, souffle, tart, pudding, ice
cream, chocolate pot and garnishes.
FROZEN DESSERTS:
 Bombs
o It is a type of frozen dessert which typically uses a chilled half
sphere mould. Lined with ice cream, sorbet or sherbet and then
willed with a rich cream mixture.
o Most recipes call for multiple layers of ice ceram in different
flavours and contrasting colours.
o When producing bombes, it is essential to freeze each individual
layer until firm before attempting to add the next.
o The bombe mixture that fills the lined mould is made from egg
yolks, sugar and cream in the style of a parfait. It is then flavoured
according to the indivitual recipe, or which there are many classic
variations.
o When fruit other than candied fruit is added to the bombe mixture,
it must first be macerated in liqueur or sugar syrup to prevent it
from freezing too hard.
 Parfaits
o Parfait is used to describe two different dessers – one European
and the other is American
o The american parfait is a dessert of alternating layers of ice cream,
fruit and lique, served in a tall glass and topped with whipped
cream.
o The European parfait is a delicate frozen desser, usually lighter
and less sweet than ice cream, made from a mixture of egg yolks
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and sugar syrup whipped to ribbon stage, with the addition of

whipped cream and flavouring folded through.
o It is very important that as much air as possible is maintained
throughout its production so as to keep the light texture that is
essential for this dessert.
o The mixture is poured into moilds and frozen without churning.
The parfait is de-moulded and allow to warm for a few minutes
before serving.
o This is to soften the parfait slightly to produce a far superior eating
quality.
 Coupes
o These popular and practical individual ice cream servings are
made to look attractive by specialty serving dishes.
o Coupes are combination of ice cream and or sorbets, decorated
with sauces, fruits, nuts and can include whipped cream.
o These days we refer to them as ice ream sundaes.
o Coupes must always be assembled and decorated to order.
 Bombe Alaska
o A Bombe Alaska is also known as a Baked Alaska.
o It is a classic dessert that combines cold frozen ice cream, wrapped
in a thin sheet of soft sponge cake, topped with caramelised sweet
meringue, without melting the ice cream.
o Today, the meringue can be browned using a salamander or blow
torch but the result is not the same.
o The dessert can also be flammed at the table by the walter as it is
wheeled in to the restaurant on the dessert trolley.
o Flaming is when a small amount of alcohol is poured over the top
of the dessert and is the lit and the alcohol is then burnt off and
flavour of the alcohol is residuall.
 Semi-freddo
o Semi-freddo is the italian word denoting a cold dessert, literally
half frozen.
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o The basic semi-freddo mixture is made from whipped eggs or egg

yolks, sugar and various flavourings usually including a spirit or
liquer.
o Whipped cream and/or meringue are folded in this mixture and
the base is still frozen.
o Semi-freddo is also made by layering the base with cake, custard,
macerated fruits, crushed cookies, nuts and chocolate.
o They can be made in moulds for multiple serving or as individual
servings.
 Ice cream, Sorbets and Sherbets

o Ice cream and other frozen desserts in different shapes and
combinations have always been facorites of guests and chefs alike.
o Ice cream desserts are very practical for the chef because they can
be made some days in advance.
o Today, with small electric ice cream freezers available at
reasonable cost, home cooks can make ice cream as effortlesly as
professionals. Churning ice cream by hand has become almost
obsolete.
 Cream Anglasie
o The term “ice cream” usually refers to the sauce based variety
(anglaise), which is made from ice cream and or whole milk, sugar
and egg yolks.
o These ingredients are cooked over a bain-marie until the custard
thickens sufficiently to coat a spoon.
o Anglaise is also use as base for Bavarian cream or Bavarios,
mousses, other than chocolate and can be used as sauce by itself.
o It is also important not to overheat and coagulate the eggs when
making an anglaise.
o This mixture is then chilled, placed in an ice cream freezer

togeteher with the desired flavourings and the mixture is frozen to
a temperature of -180*C while being churned to incorporate air
and produce the desired texture.
o The result sholud be smooth, airy and creamy.
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 Sorbets
o There is ofeten confusion between sorbets (fruit ices) and sherbets.
o A classic sorbet never contains milk, cream or egg.
o In some sorbet recipes, a smalla mount of lightly beaten egg white
or italian meringue is added during the churning process to lighten
the texture and increase the yield.
o Sobets are made from a wide variety of fruit juices or purees.
o The level of sweetness for a sorbet depends on its use.
o The proper level of sweetness is determined by the addition water
or sugar syrups to the liquid or fruit juice.
 Granita and Granitee

o These are the italian and french names respectively for a type of
coarse dessert ice.
o They use basically the same ingredients as sorbets; however they
have low sugar content and are frozen with or whitout churning.
o They are made by combining simple syrup or water with various
fruit purees, liquiers, wines, brewd coffee or tea.
o The Baume level between 8* and 12*.
o Without churning, the mixture is frozen in a shallow pan,
preferably stainless steel.
o Teh base is stirred from time to time as it hardens in the freezer.
The mixture is then scraped into flakes at serving time.
o The alternative to creating a granita by hand would be to purchase
a commercial churning machine.
 Souffle Glace
o Souffle glace or frozen souffles have italian meringue folded
thriugh a parfait or bombe mixture to imitate the lightness found
in a hot souffle, this can be flavoured with liqueur or fruit.
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o The feeling is then filled high above the rim of the souffle mould,
frozen, and served in that form.
 Frozen Mousses
o These are closely related to both parfaits and souffle glace.
Although each of these dessert is classically made using a different
formula, they share common characteristics
o All achieve volume from air that is whipped into ice cream, eggs or
meringue.
o All are frozen without churning.
o All require little or no stabilisers such as gelatine or pectin.
o A frizen mousse is distinguished from a parfait as it includes
whipped egg white which is never used in a true classical parfaitt
mixture.
 Cream Desserts
o There are many desserts that fit this category, including mousses,
pannacotta, bavarios, cold souffles, tiramisu, trifles and Charlotte
Russe.
o Cream desserts have ingredients in common and subtle
differences.
o Some examples of cream desserrts are:
 Mousses and bavarios both have cream, egg yolks and
sugar, yet are not made the same way. Different techniques
are required to produce each dessert.
 Pannacota has cream and gelatie like a banarios, yet are
made differently.
 Tiramisu is sometimes calles an italian trifle yet is different
to the englich trifle.
 Baked Custards
o Baked custard is a mixture of eggs, milk, sugar and flavourings
that is baked until the eggs coagulate and the custard is set. They
are baked in an ovenproof dish in an oven, often in a water bath.
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o They come out quite firm and they can hold their shape when
spooned out or turned out.
o Basked custard are done when they wobble, or when a knife poked
near the center comes out clean, with no milk adhering to it.
o A good custard holds a clean, sharp edge when cut.
o They will actually cook a little bit more after you remove them from
the oven.
o Baked custards can become Creme Brulee. Pumpkin pie flavored
baked custard.
 Pudding Dessert
o Puddings are desserts with ceramy consistency that is thickened
with some kind of binder like flour, starch, or gelatine. It is difficult
to give a definition of pudding that includes everything by that
name. The term is used for such different dishes as chocolate
pudding, blood sausages and steak-and-kidney pudding.
TYPES OF PUDDING
o Starch-Thickened Pudiings
 Cornstarch pudding or blancmange
It consists of milk, sugar, and flavorings that is thickened
with cornstarch or sometimes another starch. If enough
cornstarch is used, the hot misture may be poured into
the moukds, chilled and un-moukded for service.
o Cream Pudding
 These are the same as pastry cream. Puddings are made
with less starch and may contain any several flavoring
ingredients, such as coconut and/or chocolate.
 The difference between cornstarch and cream puddings is
that cream puddings contains eggs.
 Cream puddings may be made by stirring hot cornstarch
pudding into beaten eggs then heating the entire mixture
to just below simmer. You should be attentive as to avoid
curdling the eggs if this method is used.
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Baked Puddings
o These are custards that contain additional ingredients, usually in
large quantities.
o The procedure for making baked puddings is the same as for
making baked custard. A water bath may not be necessary if the
starch content of the pudding is high.
o Examples of baked puddings are:
 Bread pudding which is made by pouring a custard misture
over pieces of bread in a pan and baking it in the oven.
 Rice pudding is another popular item that is made of cooked
rice and custard.
 Soft pie fillings such as pumpkin could also be considered
as baked puddings.
 Souffle
o Souffles are very popular desserts witg customers as thet look
spectacular and are something most peopledo not make at home.
o The french word souffle literally means to puff or to expand.
o Souffles have a somewhat undeserved reputationsas being not only
delicate and airy, but also frustrating as they may fail to rise at all,
or having done so, may collapse at the wrong time. Therefore,
“timing is everything” applies to making a successful souffle.
o Souffle fall into two categories: sweet and savory.
 Cheese souffle is probably the best known for savory variety
 For the sweet dessert souffles, Souffle Grad Marnier and the
Harlequin Souffle would be amongst the most popular.
 The Harleyquin Souffle uses two types of batter baked
together, offering proof that the souffle techniques has been
masterd by chef.
o Souffles can be made in two different ways:

 Meringue and starch thickened base creme patissrie or a
panada is used as a base to which flavors are added. A
meringue is then folded through.
 Meringue and Flavorings
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This souffle is made by folding meringue through a flavoured

base. This could include a liquier, or a fruit puree, or
chocolate marmalade, etc. Any of these bases could include
the additional of acohol
o Essentialy, the air trapped in a whipped egg whites become lighter
and expands as heated. Soon after the souffle is removed from the
oven, the trapped air begins to escape, and the souffle deflates like
a punctured balloon. This is a good test of a perfectly prepared
souffle.
o If a souffle just sits there high and mighty and never deflates, it is
either overbaked and dried out from below, or is much heavy and
probably tastes more like a pudding than a souffle.
 To aid the souffle batter in rising straight up:

o Is shoulld always be baked in a traditional round soufflr ramekin
with straight sides
o This is then brushed with softened butter in an upward motion
o The ramekin is then placed in the fridge to set the butter.
o A second coat of butter can be applied if desire, and then caster
sugar is used to evenly coat the butter. The excess is removed
o Clarified butter and melted butter should not be used on
ramekins, as the film left is too thin and doest aid the souffle in
rising with high straight sides.
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 Characteristics of a well made souffle are:

o It must be well risen with good height.
o It must have risen evenly with straight sides and flat top.
o The meringue and other ingredients must be well blended together.
o It should have well good defined flavour.
o The top should have a light colden brown colour.
 Jelly Dessert
o There are different types of jelly desserts, from gelatin-based treats
to spreads that are eaten alone or in baked goods and candy.
o Jelly serves as an all round base for various moulded desserts that
are usually fruit-flavored.
o There are also soft spreads such as jelly, jam, and preservatives
that are usually used as toppings or fillings fir various pastries,
cookies and cakes.
o A variety of jelly dessets can be made by dissolving its powder form
into hot liquid and then chilling it to set fruit flavors, natural and
artificial, may be added together with dairy ingredients for a
creamy custard like dessert made in a mould or cut into chunks or
shape.
o Jelly desserts also feature different types of fruits spreads in some
places, including North America, jelly consists of a mixture of fruit
juice, pectin, and sugar cooked to create a clear substance that
keep its shape but still spreadable.
DESSERT SAUCES
Types of Desset Sauces
Desset sauces can be generally categorised as follows, alyhough there are
many various of each, as well as hybrids that combine two or more types.
 Caramel Sauces
o Caramel sauces are prepared by melting and caramelizing sugar to
the desired color, then by adding a liquid to thin it to a sauce like
consistency.
o For the most basic caramel sauce nothing else is added.
STI COLLEGE
o For a more richer caramel sauce, cream and/or butter are

incorporated.
o Other flavorings can be added to a basic caramel including spirits
such as calvados and rum.
 Chocolate Sauces
o Chocolate sauces are of course, use extensively.
o They may not be hot or cold, and either thin for masking a plate or
very thick and rich, as a fudge sauce.
o A basic chocolate sauce is made from chocolate of cocoa powder,
sugar and water cooked toggether.
o Richer versions acontain the additions of cream and/or butter
 Coullis
o In the pastry kitchen, the term used for berry juices and fruit
purees that are sweetened as needed, usually strained, then served
as sauces.
o The term coulis has been used for so long as 600 years to refer to
strained gravy or broth served with savory dishes.
o It comes from an old french word “coleis” which means straining,
pouring, flowing or sliding.
o Traditionally, coulis were neither thickened or bound, however
today it is a common practice for them to be slightly thickened. A
coulis most commonly made from berries, usually raspberry as
they are high pectin.
o Pectin is an enzyme found in some fruirs which assists in the
thickening or setting of products.
o Raspberries are cooked with sugar and water then strained to
remove the seeds, and cooled.
o Coulis are usually served cold, as a sauce part of compte.
o A well made coulis should not separate when poured on plate, the
sauce should be cooked suffiently to enact and therefore thicken
the sauce.
 Custard Sauces
STI COLLEGE
o The foundational custard sauce is also known as vanilla custard

sauce.
o It is considered the mother sauce of pastry kitchen.
o Not only can many other custard sauces, such as chocolate or
coffee flavored sauce, be prepared from this base, but the
ingredients and method of preparation for creme Anglasie are the
starting point for many other dessert preparations.
o Custard sauces are made by thickening milk, cream, sugar and
eggs using either direct heat or bain marie.
 Fresh Cream or Sour Cream Sauces

o Creme fraiche, clotted cream and sour cream are all used as
dessert sauces and toppings, sometimes thinned and/or
sweetened.
o They most frequently accompany fresh fruit but are also serve with
warm baked fruit desserts.
o These may be flavored with vanilla or a spice such as cinnamon
o Fresh cream is used as a sauce both in the form of a heavy cream
that is lightly thickened by whipping and cream or chantily cream
which is really more of a topping.
 Sabayon Sauces
o Sabayon sauces can be hot or cold and are made by thickening
wine by whipping it over heat together with egg yoks and sugar.
o Sayabon sauces are served with fruit and with souffles. Sayabon is
also served as a dessert by itself.
o The italian version of sabayon, zabaglione, is made with marsala.
 Starch Thickened Sauces

o Most fruit sauces are thickened with atarch. This can include
cornstarch and arrowroot.
o They are generall cooked quickly to allow the starch to gelatinize
and eliminate the raw starch taste.
STI COLLEGE
o Fruit juice sauces are thickened with corn flour will be cloudy. If
made by arrowroot, they will be clearer and softer.
o Starches are also used to thicken sauces made of cream or milk
and sauces based.
STI COLLEGE
PREPARE EGG DISHES
1. Identify what is Egg

2. Determine the emulsifying factors of Egg.
OVERVIEW:
in cookery, egg refers to poultry or fowl products. The versatility of egg is

evident in its presence in numerous food items. Eggs may be eaten cooked in
its shell, fried or poached or may be combined wit other ingredients to produce
another dish. In baking egg acts both as an emulsifier and leavener.
The eggs protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in the shell is called
bloom. Bloom is removed during washing so it is not advisable to wash eggs
prior to storage unless it is very dirty. Removal of the mucin layer will expose
the holes making the egg susceptible to bacteria penetration and dehydration,
thus hastening detoriation of its quality.
Eggs are produced commercially in farms with a few hundred laying
chickens, or in large laying complexes with thousands of layers. Small and
micro sized backyard poultry either in small poultry cages or as free range
chicken are also producing eggs. Egg is indeed a convenient food for any meal
in and out of the house.
 Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the egg white and the egg
yolk, but a closer scrunity reveals a much more detailed structure of an egg.
1. Shell – the eggs outer covering, the shell, accounts for about 9-12% of its
total weight depending on the egg size. The shell is the eggs first line of
defense againsts bacterial contamination. The shell is produced by the
shell glands of the oviduct, and has an outer coating, the bloom or
cuticle. The cuticle is somewhat seals the pores and is useful in reducing
moisture losses and in preventing bacterial penetration of the egg shell.
STI COLLEGE
2. Air cell – is the empty space between the white shell at the large end of
the egg which is barely existent in newly laid egg. When an egg is first
laid, it is warm. As it cools, the contents contract and the inner shell
membrane separate from the outer shell membrane to form the air cell.
3. Albumen/Egg White – albumen, is also called egg white, accounts for

most an eggs liquid weigt, about 67%. This is produced by the oviduct
and consists of four a;ternating layers og thick and thin consistencies.
From the yolk outward, thet are designated as the inner thick or
chalaziferous white.the inner white, the outer thick white and the outer
thin white. The outer thick is a gel that forms the center of the albumen.
The inner thin white fluid layer located next to the yolk. The inner thick
white (chalasiferous layer) is a dense, matted, fibrous capsule terminates
on each end in the chalazae, which are twisted opposite directions and
serve to keep the yolk centered,
4. Chalaza – this is the ropey strands of egg white both sides of the egg,
which anchor the yolk in place in the center of the thick white. They are
sometimes mistaken for egg imperfections or beginning embryos, which
of couse they are not. The twist in the chalaza is meant to keep the
germinal disc always on top whichever way the egg may turn. The most
prominent the chalazae the fresher is the egg.
5. Germinal Disc – this is the entrance of the latebra, the channel leading
to the center of the yolk. The germinal disc is barely noticable as a slight
depression on the surface of the yolk. When the egg is fermented, sperm
enters by way of the germinal disc, travel to the center a a chick embryo
starts to foem. Since table eggs are not fertilized, this is not as easy to
recognize as when the egg is fertilized.
6. Membranes – there are two types of membranes, one just under the
shell and the other one covering the yolks. These are small shells
membrane and the vitelline membrane. Just inside the shell are two shell
membranes, inner and outer. The air cell formed due to the contraction
of the egg as it cools, it is found between the two layers of this shell
membranes. The outer membranes sticks to the shell while the inner
membrane sticks to the albumen. During storage, the egg losses water by
evaporation, causing the air cell to enlarge. The vitelline membrane is the
covering that protects the yolk from breaking. The vitelline membrane is
weakest at the germinal disc and tends to become more fragile as the egg
ages. Everyy cook has experienced that the yolk of the eggs are no longer
fresh and easily break.
STI COLLEGE
7. Yolk – the yolk or the yelloe to yellow-orange portion makes up about

33% of the liquid weight og the egg. The egg yolk is formed in the ovary.
On the surface of the yolk, there is a small white spot about 2mm in
diameter. This is the germinal disc contains the genetic material from the
hen only but when fertalized, it contains the zygote that will eventually
develop into chick. The yolk material serves as food source for
embryionic development. It contains all the fat in the egg and a little less
than half of the protein. It also contains phosvitin which is high in
phosphorus and has antioxidant properties, and livetin which is high in
sulfur.
STI COLLEGE
Composition of an Egg
% % Water % Protein % Fat % Ash

Whole Egg 100 65.5 11.8 11.0 11.7
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0
Nutruitive Value of Egg

Egg is indeed one of natures complete food. It contains high quality
protein with all the essential amino acids, all of the vitamins except vitamin C,
and many minerals. Egg products are particularly good for fortifying food low in
protein quality. Except fot mothers milk, eggs provide the best protein
naturally available. Egg protein is often used as reference standard for
biological values of their protein.
Egg Nutrient Chart
Nutrient Content of a Large Egg

Nutrient (unit) Whole Egg Egg White Egg Yolk
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (mg) 128 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0,03
Vitamin E (mg) 0.05 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosporus (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
STI COLLEGE
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 7 1
Egg Quality
Egg quality has two general components: shell quality (exterior quality)
and interior egg quality. Interior egg quality has direct bearing on the
functional properties of eggs while shell quality has direct influence on
microbiological quality.
Egg Grading – is a form of quality control used to classify eggs for

exterior and interior quality. In the philippines, the grade designators are A, B,
C and D.
Egg Size – several factors influence the size of the egg: breed, age of the
hen, weght, feed and environmental factors. Native chickens have much
smaller eggs than others. Of the same breed, new layers tend to have smaller
eggs compared to older hens. Pullets that are significantly underweight at
sexual maturity will also produce small eggs. Better fed hens lay larger eggs
than underfed ones. The environmental factors that lead to smaller eggs are
heat, stress and overcrowding. The egg sizes are Jumbo, Extra Large, Large,
Medium, Small and Peewee. Medium, Large and Extra Large are the common
sizes available.
Egg Size Classification

Size Jumbo Extra Large Medium Small Peewee
Large
Weight of
12 eggs 840 756 672 588 504 420
in grams
Average
weight
per egg 70 63 56 49 42 35
in grams
STI COLLEGE
Philippine Standard of Quality for Chicken Eggs
Quality Factor A B C D
Shell Clean Clean Moderately Moderately
Unbroken Unbroken stained stained
Normal shape Normal shape Unbroken Unbroken
Slightly Maybe
abnormal abnormal
shape shape
Air Cell Depth of Depth of Depth of May be weak
0.3cm or less 0.5cm or less 1.0cm or lessand watery
Practically Practically May be loose Small clots or
regular regular or bubbly spots may be
present
Less than 31
Haugh units
Egg White Clear Clear Clear May be weak
Firm Reasonably May be and watery
72 haigh firm 60 – 71 slightly weak Small clots or
units or haugh units 31 – 59 haugh spots may be
higher units present
Less than 31
haugh units
Egg Yolk Outlined Outlined fairly Outlines fairly Outline may
defined Well defined Well defined be well
Round and Round and May be defined.
firm firm slightly May be
Free from Free from enlarged enlargge and
defects defects andflattened. flattened.
Practically May have
free from embryonic
defects. development
May have
embryonic
development
The appearance of the egg, as influencedby severity of defects is important for
consumer appeal. Egg shells are evaluated on the basis of cleanliness, shape,
texture and soundness.
The unit for describing egg freshness, based on the thickness of the album is
called haugh unit with a symbol of HU names before Raymond Haugh in 1937.
STI COLLEGE
Market Forms of Egg

There are three market forms of eggs namely: fresh, dried and frozen.
1. Fresh eggs or shell eggs may be purchased individually, by dozen
or in trays of 36 pieces.
2. Frozen eggs – are made of high quality fresh eggs. They come in the
form of whole eggs with extra yolks and whites. Frozen eggs are
pasteuruzed and must be thawed before use.
3. Dried eggs – are seldom used. Their whites are used for preparing
meringue. Dried eggs are used primarily as ingredients in food
industry. They are not commonly sold directly to consumers.
Eggs are also solid in several processed forms: bulk or fluid

whole eggs (which sometimes includes a percentage of extra yolks to
obtain a specific blend) egg whites, and egg yolks. Pasteurized eggs
are used in preparations such as salad dressings, eggnog or desserts,
where the traditional recipe may have indicated that the eggs should
be raw. These products generally are available in liquid or frozen
form. Frozen egg products on the other hand are used as ingredients
by food processors. Products containing egg yolk usually have salt,
sugar or corn syrup added to prevent gelatin or increased viscousity
during freezing. They are packed in 30-IB. Containers and in 4-,5-,8-
and 10-IB puches or waxed or plastic cartons.
Dried powdered eggs are also sold and may used for some
baked goods or in certain circumstances. For food services use, they
are generally sold in 6-oz. Pouches, and 3-IB and 25-Ib poly packs.
Egg substitute may be entirely egg free or may be produces
from egg whites, with dairy or vegetable products substituted by the
yolks. These substitutes are important for people with reduced
cholesterol diet requirement.
Uses of Eggs in Culinary

Egg is cooked in many ways. It can be main protein dish, it can be a
main or accessory ingredient in dishes from appetizers to desserts. It can be
cooked by dry heat, moist heat, with or without oil, as simple as elaborated as
ones iclination for the moment. Indeed it can be eaten anythere.
Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-65ºC, yolk at 65-70ºC.
 Beyond this temperature, over the coagulation occurs and
water is squeezed out causing shrinkage resukting in a
tough product.
STI COLLEGE
2. Fomulation of greenish discoloration at the iron in the yolk and the

white when egg is overcooked
 Due to the reaction between the iron in the yolk and the
hydrogen sulfide liberated from thhe sulfur containing
ferrous sulfide.
 Reaction is favored by
i. High cooking temperature
ii. Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g.
immersing in cold water) after cooking.
Uses of Eggs
1. Cooked and served “as is” e.g.
 In the shell – soft cooked (5 minutes simmering) or hard
cooked (15 minutes simmering)
 Poached – cooked in simmering water: additional of salt and
vinegar hastens coagulation.
 Fried – keep low to moderate temperature
 Scrambled – addition odf sugar delays coagulation;
additional of liquids and acids decreases coagulation point
 Omelet
2. Eggs as emulsifier
 Lecithin and lycolecithin are responsible for the remarkable
ability of egg yolk to act as an emulsifying agent; both are
phosphoproteins conating polar and non-polar end holds
water while the non-polar end holds the fat, thus, prevent oil
droplets in suspension from coalescing.
3. As binding, thickening agent, and gelling agents.

 Eggs are useful as binding, thickening and gelling agents
because they contain proteins that are easily denatured by
heat.
 Using whole egg requires lower coagulaion temperature
producing softer stiffer gel.
 Softer gel is produced with the addition of scalded milk and
acid
 In cooking custard, bain marie, double broiler or steamer is
used to avoid boiling which can produce a porous custard.
 Soft custards are produced by constant stirring.
STI COLLEGE
4. As foam
 When egg is beaten albumen is denatured, air is
incorporated as white is stretched into thin films
 With continued beating, the air cells are subdivided and
volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whotes are used, the color turns out white
and soft peaks are formed. The egg proteins collecte
at the air/liquid interface of the air bubble and
undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color
becomes pale yellow with continued beating; volume
is increased; no surface.
- With further beating of the egg whites, liquid drains
out, air bubbles coalesce and foam breaks.
- The same changes occur when the foam is allowed to
stand too long.
- Maximum stability is reached at soft stage while
maximum volume attained as at stiff stage
- Stages in foam formation
A. Frothy – large air bubbles hat flow easily
B. Soft foam – air cells are smaller and more
numerous; foam becomes whiter; soft peaks are
formed when beater is tipped, it holds, moist
and glossy.
C. Dry – moistness and glossiness disappear;
specks of egg white are seen.
5. As coloring and flavoring agent
Egg products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
Eggs may be cooked in a lot of ways:

Egg Dishes
 Eggs cooked in a shell
o Hard and soft cooked eggs are cooked this way. Eggs should only
be shimmered and not boiled to prevent overcoagulation which
would cause the eggs to be tough. The optimum cooking time for
STI COLLEGE
eggs in shell is 20 to 25 minutes. To avoid cracking of the eggs

during cooking, refrigrated eggs should be warmed at ambient
temperature before cooking. Before boiling, water at room
temperaturre should be used.
o Sometimes yolks of eggs may become greenish during cooking.
This color is due to the formation of iron sulfid. Darkening often
occurs in eggs wherein the pH of the albumen is high. It may also
be a result of cooking too long at very high temperature.
o To avoid this, fresh eggs should always be used. Eggs should be
cooked within the minimum period and cooled immediately in
running water after cooking.
 Eggs prepared out of the shell
o This method involves breaking the egg and using both the yolk and
the white during cooking. Poaching, frying, and process of making
scrambled eggs or omelet are some of the common methods done.
Culinary Uses:
 Eggs as thickening agents and binder
o When used as a binder or thickener, the hydrophilic colloids of the
yolk and whites, due to the presence of proteins are converted into
a hydrophobic colloids thus turning it to a gel.
o At high temperature, the gel toughens. This explains why the whte
becomes an opaque mass when cooked at a temperature of 62ºC.
 Eggs as leavening agent
o Baked products such as sponge cakes, chiffon cakes, meringues
and souffles make use of eggs as leavened resulting in a light airy
texture. This is explained by the incorporation of air during the
beating of eggs. Foam is formed when the albumensurrounds a
colloidal system of bubbles. When beating and would result in a
dry, watery appearance.
STI COLLEGE
Why do you need to eat eggs?
Eggs may be considered as “functional foods”. Functional foods are foods

that may have health benefits beyond their traditional nutritional value. Eggs
as functional food cotains lutein and zeaxanthin that reduce the risk of
cataracts and macular degeneration. Eggs may also belong to “designer foods”
it is a food modified through biotechnology to enhance their quality or
nutritional value. Eggs as designer foods contain omega 3 polyunsaturated
acids and vitamin E. So learn now and explore the various egg dishes below.
Variety of Egg Dishes
Cooking Eggs in the Shell

Although the term boiled may appear in the name, eggs prepared in the
shell should actually be cooked at a bare simmer for best results. Eggs are
cooked in the shell to make hard and soft cooked and coddled eggs. They may
be served directly in the shell or they may be shelled and used to make another
preparation, such as deviled eggs, or garnish for salads or vegetable dishes.
Select a pot deep enough for the eggs to be submered in water. Have on
hand slotted spoon, skimmer, or spider to remove eggs from the water once
they are cooked.
Hard boiled eggs – cooked eggs in boiling water and then simmer
Coddled eggs – put cold eggs into already simmering water and simmer for 30
seconds.
Soft cooked eggs – put cold eggs into already simmering water and simmer for
3 – 4 minutes.
Medium Cooked Eggs – put cold eggs into already simmering water and
simmer for 6 to 7minutes.
Poached Egg – are prepared by slipping the shelled eggs into barely simmering
water and gently cooking untill the eggs holds into shape. The fresher the egg,
the more centered the yolk, the less likely the white is spread and become
ragged. Eggs are most often poached in water, though other liquid such as red
wine, stock or cream can also be used. Add vinegar and salt to the water to
encourage the egg protein to set faster. Otherwise, the egg whites can spread
too much before coagulation.
STI COLLEGE
Fried Eggs – call for perfectly fresh eggs, the correct heat level, an appropriate
amount of cooking fat, and a deft hand. Fried eggs may be served sunny side
up (not turned) or over (turned once). Fried effs may be basted with fat as they
fry. Using very fresh egg is the only way to ensurr a rich flavor and good
appearance of the finished dish.
Types of Fried Eggs
1. Sunny side up – cook slowly without flipping until the white is

completely set but yolk is still soft and yellow. Heat must be low or
bottom will toughen or burn before top is completely set.
2. Basted – do not flip, add few drops of water to pan and cover to steam
cook the top. A thin film of coagulated white will cover the yolk which
should remain liquid.
3. Over Easy – fry and flip over. Cook just until the white is just set but the
yolk is still liquid.
4. Over Medium – fry and flip over. Cook until the yolk is partially set.
5. Over Hard – fry and flip over. Cook until the yolk is completely set.
Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred
constanly over low heat for a soft delicate curd and creamy texture, or stirred
less frequently as they cook for a longer curd and a firm texture. Whether
prepared to order or to serve on a buffet line, scrambled eggs must be served
hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding small amount of
water or stock to the beaten eggs will make them puffier as the water tuns to
steam

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TRAINING

Your Quick Guide to COOKERY

CLEAN AND MAINTAIN KITCHEN PREMISES

Date Developed: Document No. CKR-TM1-18

TRAINING REGULATIONS FOR

SECTION 1 COOKERY NC II QUALIFICATION

The COOKERY NC II Qualification consists of competencies that a

This Qualification is packaged from the competency map of the

The Units of Competency comprising this Qualification include the

CODE NO.BASIC COMPETENCIES

500311105 Participate in workplace communication

CODE NO.COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge

Date Developed: Document No. CKR-TM1-18

CODE NO.CORE COMPETENCIES

TRS512328 Clean and maintain kitchen premises

A person who has achieved this Qualification is competent to

Date Developed: Document No. CKR-TM1-18

UNIT CODE : TRS512328

ELEMENT PERFORMACE CRITERIA

1.2 Equipment and/or utensils are cleaned and/or

1.4 Cleaning equipment and supplies are used

1.5 Cleaning equipment are assembled and

1.6 Cleaning equipment are stored safely in the

2. Clean and sanitize 2.1 Cleaning schedules are followed based on

2.2 Chemicals and equipment for cleaning and/or

Date Developed: Document No. CKR-TM1-18

2.4 First aid procedures are followed if an accident

3. Dispose of waste 3.1 Wastes are sorted and disposed according to

3.2 Cleaning chemicals are disposed safely according

Date Developed: Document No. CKR-TM1-18

2. Surfaces May include but are not limited to:

3. Cleaning May include but not limited to:

Date Developed: Document No. CKR-TM1-18

1.2 Cleaned and sanitized large and small

1.3 Demonstrated sanitizing procedures and

1.4 Disposed waste s according to sanitary

2. Required Knowledge 2.1 Various types and uses of chemicals and

2.2 Occupational health and safety requirements

2.3 Logical and time-efficient work flow

2.4 Environmental-friendly products and practices

2.5 Sanitation and cross-contamination issues

3. Required Skills 3.1 Sanitizing and disinfecting procedures and

3.2 Using and storing cleaning materials and

3.3 Waste management and disposal procedures

Date Developed: Document No. CKR-TM1-18

4. Resource implications The following resources MUST be provided

4.2 Access to relevant cleaning materials and

5. Methods of Competency may be assessed through:

5.2 Written or oral questions to test knowledge of

5.3 Review of portfolios of evidence and third party

6. Context for 6.1 Assessment may be done in the workplace or in

6.2 Assessment activities are carried out through

Date Developed: Document No. CKR-TM1-18

UNIT CODE : TRS512331

ELEMENT PERFORMANCE CRITERIA

2.2 Variety of soups are prepared according to

2.3 Clarifying, thickening agents and convenience

2.4 Soups are evaluated for flavor, color, consistency

2.5 Soups are presented at the right flavor, color,

3.2 Derivatives are made from mother sauces

Date Developed: Document No. CKR-TM1-18

3.4 Sauces are evaluated for flavor, color and