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INTRODUCTION
Learning Objectives:
DEFINITION OF TERMS
Stocks are great enhancement of flavor in food. The most basic food
preparation is that of quality stocks. They are made by simmering meat,
poultry, seafood, and vegetables in liquid to attract flavor, color, body,
aroma, and nutrient values. A very flavorful liquid that is carefully and
properly made can produce a variety of products. It can be used as a basic in
soups, sauces and other preparation. Its taste should be definite to allow
ready identification, but it should not be too strong to compete with other
dish.
A. Types of Stock
Fumet is made with fish bones in which bones and mirepoix are
allowed to cook before the liquid is added. The technique is known as
sweating method. It is a highly flavored stock.
Remoullage is made from bones that have already been used. This
stock is less strong. It is a second stock which is usually reduced to
make a glaze.
Glace viande –a stock made from bones, usually from veal, that is
highly concentrated by reduction.
23 The stock ingredients are boiled starting with cold water. This
promotes the extraction of protein which may be sealed in by hot
water.
24
25 Stocks are simmered gently, with bubbles just breaking the surface,
and not boiled. If a stock is boiled, it will be cloudy.
26 Salt is not usually added to a stock, as this causes it to become too
salty, since most stocks are reduced to make soups and sauces.
27 Meat is added to the stock before the vegetables and the “scum” that
rises to the surface is skimmed off before further ingredients are
added.
C. Ingredients of Stock
Bones – the flavor of the stock comes from the cartilage and
connective tissues.
Mirepoix – a combination of onion, carrots, celery and sometimes
other vegetables (carrot skins and celery end.)
Herbs and Spice – their use depends on availability and local
traditions (The bouquet garni for "garnished bouquet") is a bundle of
herbs usually tied together with string and mainly used to prepare
soup, stock, and various stews. The bouquet is cooked with the other
ingredients, but is removed prior to consumption. Example of this are
parsley, bay leaves, and thymes).
23Flavoring Agents
o herbs
o flavor enhancers
o oil extract
REFERENCES
POULTRY STOCK
PROCEDURE:
23 Put all your ingredients into a pot and simmer to about two hours.
24 Periodically skim off the foam as it rises to the top of your pot.
25 When finished cooking, strain the broth and refrigerate for a few
hours. Any fat in the broth will congeal at the top and can be easily
strained off.
26 Your stock is now ready for use or for the freezer.
Module 4th yr | Lesson 2 8
VEGETABLE STOCK
INGREDIENTS
PROCEDURE:
INGREDIENTS
PROCEDURE:
PROCEDURE:
INGREDIENTS
TOOLS AND
EQUIPMENT
QUANTITY DESCRIPTION
casserole 2kg fish bones
stock pot 2 cloves onions, chopped
gas or electric stove 2 sticks celery, chopped
ladle 2 pcs. bay leaves
knife 3 liters water
chopping board
mortar and pestle
strainer
PROCEDURE:
PROCEDURE:
PROCEDURE:
0 Blanch the bone, place in the stock pot cover with cold
water bring to boil. Drain and rinse.
1 Place the bone on a stock pot and cover with cold water.
Bring to a boil and reduce heat to simmer, and skim the
sum.
2 Add the mirepoix.
3 Simmer for the required length of time skimming the
surface as necessary.
4 Strain to several layers of cheese cloth.
5 Cool the stock and refrigerate.
SELF CHECK
Direction: Prepare a mis en place for the ingredients and utensils and
perform the following:
0 White stock
1 Brown stock
RESOURCES:
Tools and Equipment
REFERENCES
LESSON 2
INTRODUCTION
This lesson deals with the preparation and presentation of soup using
vegetable garnishes and accompaniments, including the culinary terms used
for different kinds of soup, and criteria for evaluation.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
broth – a fluid food made by boiling meat and vegetable in water
consommé – a clear soup made of meat and sometimes vegetables boiled
in water.
chowder – a soup usually of clams or fish stewed vegetables often in
milk.
bouillon – a clear soup from beef, chicken, and other meat. béchamel
sauce – a white sauce made of cream, butter, flour and
flavored with onion and seasoning.
Module 4th yr | Lesson 2 13
scum – a firmly layer of impure matters on the surface of a liquid
veloutes – a rich white sauce made by thickening chicken or veal
stock with flour and water.
stew – to simmer or boil in a small quantity of liquid.
Soup
Kinds of Soups:
0 Clear soups are clear, flavorful broths that are amber to brown in
color. They are very similar to stocks, except that broths are based
on meats rather than bones so they are richer and have a more
defined flavor. Broths can be used as a liquid in preparing broths.
A good quality broth should be clear, aromatic and rich-tasting
with a very evident flavor of the major ingredient. One strong and
clear broth or stock is a consommé. It is made by combining lean
chopped meat, egg whites, mirepoix, herbs and spices and an
acidic ingredient like tomatoes, wine or lemon juice.
The combination is called “clarification” since the particles that
make the broth appear cloudy are trapped as it cooks. A good
quality consommé is crystal – clear, has a good body, amber to
brown in color and completely fat-free.
0 Bouillon – a clear soup from beef, chicken or other milk
1 Consommé – a clear soup made from chicken and veal and
sometimes boiled water.
2 Broth – made from vegetables and meat stock
Information Sheet
2.1
24 Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may
include milk, sweet or savory dumplings, spices or alcoholic
beverages like brandy and champagne.
24Ingredients of soup
23 Meat (chicken, beef, pork, lamp, fish)
24 Salt
25 Pepper
26 Vegetables (carrots, string beans, turnips, tomatoes, mushrooms,
celery, leak)
27 Onion
28 Garlic
29 Water
30 Eggs
31 Cornstarch
32 Seasoning (MSG, convenience products)
33 Butter
34 Cream
Module 4th yr | Lesson 2 15
23 Garnishes (slices of lemon, egg, shredded vegetables, pimiento
strips)
SELF CHECK
Direction: Read the question carefully and choose the letter of the
correct answer. Write your answer in your test booklet.
REFERENCES:
PROCEDURE:
23 Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into
cubes, place in a saucepot and add water and chopped onions. Bring
to a boil and cook until potatoes are tender. Remove potatoes and sere
the broth.
24 Add chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add the hot water. Place cooked
potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken
broth with each batch. Cover and blend for 1 minute or until smooth.
Set aside.
25 Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at
once. Cook stir until slightly thickened and bubbly. Cook 1 minute
more. Stir until heated through. If necessary, stir in additional milk to
make the desired consistency. Serve with sprinkled bacon bits.
Module 4th yr | Lesson 2 17
Activity Sheet 2.2
CONSOMME A LA MADRILENE
PROCEDURE:
23 Combine the beef, bone and water in a stockpot and bring to a boil.
Simmer for 5 minutes and skim. Cover and simmer for 1 hour.
24 Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook
slowly for 4 – 5 hours.
25 Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels, if necessary, to remove the remaining particles
and reserve the meat for another purpose.
26 To clarify the consommé, return it to the heat and add beaten egg
whites and eggshells.
27 Bring to a rolling boil and strain once more through 3 thickness of
cheesecloth.
28 Pour 6 cups of consommé into a saucepan and reserve the remainder
for another use.
29 Add the tomato puree, onion, and dried basil. Simmer for 20 minutes,
remove from the heat and strain through cheesecloth.
30 Serve hot.
Module 4th yr | Lesson 2 18
Activity Sheet 2.3
EGG DROP SOUP
PROCEDURE:
INGRIDIENTS
TOOLS AND EQUIPMENT QUANTIT
Y DESCRIPTION
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
mortar and pestle ½ cup cream
strainer dash salt/ pepper
measuring cup
measuring spoon
wooden spoon
soup ladle
Module 4th yr | Lesson 2 19
PROCEDURE:
0 Melt butter in a large saucepan, add onion and bacon, stir constantly
over heat until onion is soft.
1 Add carrots to pan, then chicken stock and cube, bring to a boil,
reduce heat, cover, simmer for about 30 minutes or until carrots are
tender. Remove saucepan from heat.
2 Blend or process mixture in several batches until smooth.
3 Return mixture to pan, stir in cream, reheat, and stirring constantly
without boiling.
4 Season with salt and pepper. Serve hot
PROCEDURE:
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May be served with parley-garlic bread bacon at the side.
CLAM CHOWDER
PROCEDURE:
THICK SAUCE
PROCEDURE:
SELF CHECK
Direction: Plan a laboratory activity and evaluate your finished product,
using the given score sheet.
RESOURCES:
Tools and Equipments:
soup kettle with cover
cutting board
measuring spoon
soup ladle
bowl
knife
measuring cup
wooden spoon
stove
Ingredients of Soup:
thin soup
thick soup
REFERENCES:
INTRODUCTION
ASSESSMENT CRITERIA:
0 Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
1 Derivations are made from basic sauces.
2 Variety of thickening agents and convenience products are used
appropriately.
3 Sauces are evaluated for flavor, color and consistency.
4 Problems are identified and solved in accordance with enterprise
policy.
DEFINITION OF TERMS
roux - a melted butter mixed with brown flour for thickening soup and
grains.
drippings - the juice that drips from roasting or baking meat or a sauce
made from it.
spice - an aromatic, pungent vegetable substance used to flavor food and
beverages.
seasoning - substance added to food that gives flavor and taste.
SAUCES
Kinds of Sauces:
ᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀĀȀ⸀ ⸀ ĀĀĀĀ
Ȁ
Ѐ ᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀ0 Variation of Sauces
0 Hot Sauces – made just before they are to be used.
1 Cold sauces – cooked ahead of time, then cooled, covered and placed
in the refrigerator to chill.
ᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀĀȀ⸀ ⸀ ĀĀĀĀ
Ȁ
Ѐ ᜀĀᜀĀᜀĀᜀĀᜀĀᜀĀᜀ1 Four Basic Sauces
for Meat, Vegetables and Fish
0 White sauce - its basic ingredient is milk which is thickened with flour
enriched with butter.
0 Hollandaise - It’s the three basic ingredients are butter, eggyolk and
lemon juice with seasoning for accent.
1 Savory butter- It’s the basic ingredient is butter which is creamed and
blended with some other ingredients such as lemon for lemon butter,
pounded lobster or shrimp for lobster and shrimp butter to give its
individual flavor.
1. 3. 5. flour 7. cornstarch
Starch eggs 6. 8. water
2. cream 4. rice grains
SELF- CHECK
SUGGESTED RECIPE:
Sauces Blanches
(White Sauce)
PROCEDURE:
5888 Stir together the vinegar and sugar in a small non-stick pot.
Cook on high, stirring constantly until all sugar has been dissolved.
5889 In a small cup, mix the cornstarch with just a little water so that
it is dissolved.
5890 Boil the sauce and then add the cornstarch and stir until thick.
5891 Refrigerate and is ready to use in a stir-fry dish.
SELF- CHECK
2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
1. Use of Resources:
a. working table is kept
orderly
while preparing the _________ _________ ________
ingredients
b. used only the proper and _________ _________ ________
needed utensils and dishes
c. used time-saving
techniques
and devices
_________ _________ ________
2. Cleanliness and Sanitation
a. well-groomed and properly
dressed for cooking, use of _________ _________ ________
clean apron, hair nets,
hand
towel and pot holders
b. sanitary handling of food
3. Conservation of Nutrients _________ _________ ________
COMMENTS:
RESOURCES:
sauce pan
rotary beater
wooden spoon
bowl
measuring cups
measuring spoon
butter
flour
milk
salt
water
REFERENCES:
LESSON 4
INTRODUCTION
The lesson deals on the storing and reconstituting of stocks, soup, and
sauces.
ASSESSMENT CRITERIA:
The stock should never be put in the refrigerator while it is hot. The
large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stock will cool sufficiently within two
hours and may warm everything else in the refrigerator. A good way to
cool the stock is to place the hot stock pot in a sink full of cold water and
ice cubes until it is lukewarm but it should not exceed one hour. After
leaving it uncovered for the first half hour and stirring occasionally to
cool, it should be covered with an upside down plate to prevent
evaporation which would cause the stock to become too concentrated.
Refrigerated stock cools better in shallow pans. If covered, stock lasts up
to five days but it is best if used in two days.
Storing Equipments
23 Glass/Plastic Container
24 Stock pot
25 Refrigerator
23 Skim the surface and strain off the stock through a china cup lined
with several layers of cheesecloth.
24 Cool the stock as quickly as possible as follows:
23 Set the pot in a sink with blocks, rack or some other object
under it. This is called venting. This allows cold water to flow
under the pot or as around it.
24 Run cold water into the sink, but not higher than the level of the
stock.
Module 4th yr | Lesson 2 29
23 Stir the pot occasionally so the stocks cool evenly
23 By adding water
24 By using other liquid like evaporating milk, coconut milk, and fruit
juices
SELF- CHECK
REFERENCES:
Module Introduction:
Expected Outcome:
PRE-TEST
Direction: Read the following questions carefully and choose the letter
with the correct answer. Write your answer in your test note
book.
25 What part of the meat helps you identify the less tender cuts?
23 bone
24 fat
25 flesh
26 ligament
26 What part of the meat has the greatest amount of quality protein?
23 Bone
24 Fat
25 Flesh
26 Ligament
27 Which of the following meat cuts requires long and slow cooking
temperature?
a. less tender b. tender
b. slightly tough d. tough
Module 4th yr | Lesson 2 32
23 A long – bladed hatchet or a heavy knife used by a butcher.
23 butchers knife
24 chopper knife
25 cleaver knife
26 set of slicing knife
24 Which of the cooking methods does not belong to dry heat method?
23 baking
24 pan broiling
25 roasting
26 stewing
LESSON 1
SELECTING MEAT
INTRODUCTION
The lesson deals with the different classifications of meat, its market
forms, cuts and their characteristics, nutritive content and food values, the
appropriate trade names and culinary terms in accordance with standard
meat cuts, handling, and waste minimization of meat leftovers.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS:
slaughter – to butcher an animal for food.
wastage - loss by use
tender cut – part of meat that requires less period of cooking
tough cut – part of meat that requires longer period of cooking
vermin – small animals such as rats and mice which cause problems to
humans by carrying disease and damaging crops or food.
MEAT
Meat refers to animal parts that are used as food. Edible organs and
glands of animal meats include tongue, liver, kidney, sweetbread, heart,
brain, lungs, tripe, and small intestines. Meats should be loosely wrapped
and stored under refrigeration. They should be in a separate unit. Meats
should always be placed on trays to prevent drippings on the floor or on the
food. The chef should separate the different kinds of meat to prevent cross-
contamination. Meats should be wrapped in air-permeable paper such as
butcher’s paper because air-tight containers promote bacteria growth that
could result in spoilage or contamination. Variety meats and uncured pork
products that have short shelf lives should be cooked as soon as possible
after they are received.
Meats that are stored at the proper temperature and under optimal
conditions will last without unnoticeable quality loss for several days.
Market forms of meat are those cuts of meat that are ready for sale.
Some cuts are fully boned and trimmed before they are ready for sale. Meats
can be sold fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-
legged animals, they have the same number of bones mals, same number of
bones with the same shapes in the same plates.
Module 4th yr | Lesson 2 34
Tips on Buying the Right Kind of Meat
25 Know the different meat cuts that are needed in your menu. Select
meat for specific use. For example, shank and brisket for stew. The
tender portion is the tender cuts that lie along the back. The less
tender cuts are those involved in the excessive movements of the
animal such as the leg, shoulder and neck. Remember that young
animals are porous and red while white in older animals.
26 Check if the beef is fine, bright red in color with yellow fat and free
from slime and off-odor. Avoid brightly off-colored meat as this
indicates the use of artificial coloring like achuete.
27 When buying ground meat of good quality, select from a big cut and
have it ground by the butcher in your presence. Don’t buy pre-
grounded beef or pork.
28 Buy refrigerated meat in places where refrigeration facilities are
available.
4.Deer Venison -
5.Carabao Carabeef 3 years old above
6. Goat Chevon -
23 Tender cuts of meat - taken from the parts of the animal where
the muscles are not well-exercised and are fleshy. Example: sirloin,
porterhouse, t-bone, prime ribs, tenderloin.
24 Less tender - meat cuts which come from the most exercised
muscle parts of a live animal. Example: chuck, flank, rumps, hock,
neck feet and shoulder.
25 Tough cuts –meat that requires a longer cooking period over low
heat.
Handling of Meat
SELF- CHECK
5889 What are the safety concerns that should be addressed when
purchasing and preparing meat dishes
Direction: Visit a public market and observe each type of meat. Using
the chart, write the correct indicator of each type of meat. (Group
Activity)
1.Color of Meat
2.Odor
3.Color of fat
4.Texture of Meat
5.Flesh
RESOURCES:
23 Fresh pork
24 Fresh veal
REFERENCES:
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp.
87-89
LESSON 2
INTRODUCTION
The lesson deals with the uses and characteristics of various knives for
cutting meat, preparation techniques of meat cutting, and use of appropriate
marinade.
ASSESSMENT CRITERIA:
Knives are used for cutting, chopping, slicing. They are the most
important tools in the kitchen.
23 Roast beef slicer – is used to slice roasts, ham, and thick, solid
cuts of meats. The thin, light blade will have a concave or hollow grind.
Roast Beef Slicer with 12-
inch
(30 cm) blade and rounded
tip.
5888 Boning knife – is used to fillet fish and to remove raw meat
from the bone. It will have a concave grind on a thin, light blade.
Boning knife with 5-
inch
(12.7 cm) to 6-inch (15
cm)
thin blade and pointed
tip.
Module 4th yr | Lesson 2 40
Cooking Methods Suitable to Different Meat Cuts
Roasting
Internal Temperature of Meat
Rare 140°F(60°C)
Medium155°F(70°C)
165°F(75°C)
For tenderloin roast whole fillet cook at 240°C (475°F) at seven minutes
per 500 g. for rare and 10 minutes 500 g. for medium
French standards for degrees of doneness of meats use slightly less
cooking times.
This method uses the same cooking time for both boned and boneless
roasts.
Roast at 150°C or 300°F.
0 Pan broiling – the meat is placed in a hot frying pan over the
sources of heat instead of under it.
23 Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and
shoulder can be cooked through the dry heat method such as the
following.
SELF- CHECK
Direction: Answer the following:
REFERENCES:
SUGGESTED RECIPES:
SWEET MARINADE
PROCEDURE:
Mix all ingredients together and use immediately. The marinade can be
stored in airtight container for up to 7 days.
INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole ½ cup soy sauce
gas or electric stove 4 tbsp. sugar
knife 2 stalk green onions, minced
chopping board 2 tbsp. grated fresh ginger
measuring cup 2 tbsp. sesame oil
measuring spoon ½ tsp. ground pepper
wooden spoon ¼ cup vinegar
2 tsp. sesame seeds, toasted and
5 large garlic cloves, minced fine
crushed to a paste
PROCEDURE:
Combine all ingredients with sugar in a jar with tight fitting lid. Shake
well before using. Best for marinating or for grilled Korean (bulgog).
SELF- CHECK
Direction: Below is the chart of beef cuts. Label each cut or part
correctly by using the beef chart
REFERENCES:
LESSON 3
INTRODUCTION
The lesson deals with the preparation and cooking of meat for
service, carving using appropriate tools and techniques.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
SUGGESTED
ORGAN LOCAL NAME SOURCE RECIPES OF
COOKING METHOD
Tongue Dila Beef and Pork Pastel de Lengua pie
Tripe Tuwalya Beef Meudo, goto, callos
Librilyo Libro-libro or Beef Kilawin
tuwalya
Liver Atay Beef and pork Sarsa ng lechon
Braise, kilawin,
batchoy
Brain Utak Beef and pork Misua soup
Heart Puso Beef and pork Kilawin, batchoy
Lungs Baga Beef and pork Kilawin, bopis
Kidney Bato Beef and pork Batchoy, bopis
Blood Dugo Pork and beef Dinuguan
Ears Tenga Pork and beef Tokwa, kilawin
Skin Balat Pork and beef Sitsaron
COOKING RANGE OF MEAT DISHES
TOTAL MINUTES
CUT THICKNESS WEIGHT TO COOK AT
350°F
Beef
Club Steak 1-1½ inches 1-1¼ pounds 15-30¹
Porterhouse 1-1½ inches 2-2½ pounds 20-35¹
Steak 1-1½ inches 1½-2 pounds 20-30¹
T-bone Steak 1-2 inches 3-4¼ pounds 20-35¹
Sirloin Steak ¼ pounds 15-25¹
Ground Beef
Patties
Lamb
Chop 1-1½ inches 3-5 ounces 12–22
Ground Patty 4 ounces 18
Ham
Slice, ½ - 1inches 1-2 pouch 20-30
Untenderized ½ - 1 inches 1-2 pouch 10-20
Slice, Tenderized 3-5
Bacon 3-5
Module 4th yr | Lesson 2 46
Canadian
Bacon
Organ Meats
Liver ½ - ¾ inch 3-5 ounces 6
CARVING MEAT
Meat carving is the process and skill of cutting portions of meat, such
as roast and poultry, to obtain a maximum or satisfactory number of meat
portions, using a carving knife or meat-slicing machine. A meat carver
disjoints the meat and slices in uniform portions. Meat carving is sometimes
considered a skill for the private dinner table.
TOOLS IN CARVING
There are only few tools required for carving. A razon-sharped knife
and a fork are needed. The first platter should be large enough to hold the
roast as well as the carved meat and the second platter for the slicers.
TECHNIQUES IN CARVING
Carving
23 Anchor meat with a fork while carving. Try to avoid puncturing the
roast too many times as some of the meat juices will escape with each
puncture.
24 Carve on a large plastic or wood carving board. If possible carve on
a board with a "well" or a "lip" to catch the meat juices
25 Carve with a thin bladed, sharp knife.
26 Carve uniform, attractive slices perpendicular to the grain of the
meat. Carving perpendicular to the meat grain may not be possible
when carving poultry. In general, meat slices should be 1/4 to 1/2
inch thick.
27 Finish carving then serve meat on hot plates.
SELF- CHECK
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-
253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED
EDITION, 1955
Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD
MANAGEMENT AND CONSUMERISM, pp. 33-36
Activity Sheet 3.1
BEEF CURRY
PROCEDURE:
23 Heat oil in skillet, over medium high heat. Brown beef cubes on all
sides, a few pieces at a time. Set aside in a bowl.
24 In same skillet, brown garlic in remaining oil, add to beef cubes in
bowl. Add onion and leave alone until they are brown and
caramelized, about 3
– 5 minutes. Stir in ginger and curry powder until mixture is well
browned.
25 Return beef cubes to the pan. Add water, vinegar and cinnamon;
simmer covered, and cook until broth thickens, about 5 minutes.
Taste and complete the seasoning.
Preparation and cooking time: 60 minutes
PROCEDURE:
23 Trim fat and membranes from the tenderloin.
24 Mix together the onion, garlic, powdered chile, salt, oregano, cumin,
cinnamon, lime juice and oil.
25 Coat the meat with this mixture. Wrap and refrigerate several hours or
overnight.
26 Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC)
for 10 minutes.
27 Remove the skin from tomatoes and garlic, place them in a blender.
28 Carefully cut open the chiles. Scrape out and discard the seeds.
Chopped the chiles.
29 Add the chiles, salt, and the sauce from the chiles to the blender.
Blend to make a coarse puree. Add more salt if needed.
30 Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and
scoop out the flesh. Pass through a food mill to puree. Season lightly.
31 Scrape the onions and garlic off the meat (they will burn if left on).
32 Grill the meat until just well done. Be careful not to overcook, or the
meat will be dry.
33 To serve, place 3oz (90g) sweet potato puree on the plate. Slice the
meat across the grain into medallions. Arrange 5oz (150g) meat on top
of the sweet potato. Drizzle with 1 ½ oz (45mL) tomato chipotle salsa.
23 Coat beef cubes thoroughly with flour. In a heavy saucepan heat the
oil over medium high heat, brown beef on all slides, a handful at a
time. Set aside
24 Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return
beef to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2
hours until beef is tender, stirring occasionally. Add ½-1 cup more
water as needed.
25 Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30
minutes until potatoes are done. Taste and correct seasoning.
26 Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary.
Stir the solution into broth until well blended for about 5-7 minutes
Cooking Tips: For stewing beef, coat the beef cubes lightly with flour
before cooking to increase the amount of browning and help thicken the
broth. Browning the beef cubes before adding liquid gives beef stew a rich
color and flavor. Brown beef in batches to avoid overcrowding the pan.
BEEF
TAPA
(Fried Seasoned Beef)
PROCEDURE
5888 Cut flank steak in half lengthwise, cut each half crosswise into
thin slices. Pound slices, between wax paper, with a small iron
skillet until very thin.
5889 In a large bowl, combine remaining ingredients, except oil, add
beef slices and marinate, covered, in the refrigerator for at least one
day or overnight.
Module 4th yr | Lesson 2 51
23 To cook, place a large cast iron skillet over minute more. Place meat
in a single layer in skillet, well spaced so slices don’t touch each
other, cook for 30 to 60 seconds on each side or until browned.
Keep heat on medium high while frying meat so beef does not stew
and become tough.
24 Transfer meat to plate, repeat with remaining slices. Brush pan
with small amount of canola oil before placing new layer of beef to
prevent meat from sticking to the pan. Cook until all the meat is
fried.
SELF- CHECK
Direction: Prepare and cook meat dishes and rate your finished
products using the score card below. ( Group Activity)
SCORE CARD
EVALUATION OF FINISHED PRODUCT
1. Product
a. General Appearance: _____ _____
_____
attractive and appealing to
appetite
pleasing and good color _____ _____ _____
ingredients cooked just
right; _____ _____ _____
b. Palatability:
delicious taste _____ _____ _____
moderately delicious _____ _____ _____
c. Nutritive Value
highly nutritious _____ _____ _____
2. Procedure
a. Use of Resources:
used complete utensils _____ _____ _____
used only the proper ingredients _____ _____ _____
needed
b. Cleanliness and Sanitation
well-groomed and properly
dressed _____ _____ _____
c. Conservation of Nutrients
preparation and cooking
procedure _____ _____ _____
following the recipe correctly _____ _____ _____
Comments: _____________________________________________________________
Module 4th yr | Lesson 2 52
RESOURCES:
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-
253
LESSON 4
STORING MEAT
INTRODUCTION
The lesson deals with the proper storage and thawing of meat.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
perishable – food that gets easily spoiled or decayed
freeze – to preserve meat by refrigeration below freezing point
frozen – subject to long and serve cold, chilly or cold manner
thaw – to become liquid or soft due to the temperature rising above
freezing point
Module 4th yr | Lesson 2 53
Information Sheet 4.1
Because meat is a highly perishable food item, extra care and attention
are needed to ensure that a high quality, wholesome product is served.
Unwholesome and spoiled meat are caused by bacteria and other
microorganisms. This contamination generally occurs during cutting and
processing. These bacteria require three conditions for growth.
Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time
spent in the “warm” temperature range which is optimum for bacterial
growth. This can be done by:
23 Providing plenty of air circulation around the meat.
24 Placing the meat in a pot, or boiling and immersing it in cold water.
Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon,
smoked pork and sausage products. The heating, smoking and processing of
these items inactivate most bacteria and enzymes. Leave these products in
their original wrapping to prevent further contamination. Do not freeze
luncheon meat.
Canned Meat. Canned meats come in two varieties- those that require
refrigeration, such as hams, and those that do not, such as chili con carne,
corned beef and dried meats. The best rule to follow for storage is to read the
can label carefully and follow instructions. Most canned meat that do not
require refrigeration have relatively long shelf life. Canned meat should never
be frozen.
Before wrapping, trim away excess fat and bone to make a smaller
package that is less likely to tear. Select a wrapping material that is air and
moisture proof, such as a freezer type paper, aluminum foil, and plastic wrap
or airtight casserole dishes. Wrap only the amount needed per meal to help
cut down leftovers. Place wax paper between chops, steaks and patties so
they can be separated while still frozen.
Wrapping instructions
24 Bring the edges of the wrap together and fold at least twice.
25 Smooth the wrapping material against the meat to force air out.
Smooth the ends of the wrap and fold them into triangles. Ends
may be double folded toward the package to seal out air.
The last but most important step is to label all packages with the
contents, weight and/or number of serving and date. This will help in the
use of a “First-in, first-out” system.
Aging Meat
Wet Aging. Wet aging is done when the meat cuts are vacuum packed
in waterproof-plastic materials and boxed for distribution. The package
barrier prevents moisture and weight loss. The aging happens during
the transportation and/ storage of the packed chilled meat.
SELF- CHECK
Direction: Answer the following questions in one half sheet of paper.
23 What is aging?
24 Why is aging applied to meat?
25 What are the two general methods of aging?
RESOURCES:
Raw Materials
5888 Fresh pork
5889 Fresh beef/ veal
Equipment
0 Freezer
1 Refrigerator
Supply and Materials
REFERENCES:
Introduction:
This module deals with the specialized skills, attitudes, and knowledge
required to select quality meats, to break down primary and secondary cuts
into portions, and to prepare a selection of meat products.
Expected Outcome
PRE-TEST
Direction: Answer the following questions. Write only the letter of the
correct answer.
3In this method, salt, sugar, potassium or sodium nitrate etc. are used in
preserving meat
0 drying
1 curing
2 freezing
3 salting
LESSON 1
INTRODUCTION
ASSESSMENT CRITERIA:
Purchasing of meat
Consumer Aids
A good shopper knows how to get better value for his or her money.
There are consumer aids available to help you shop wisely. These include
advertising, coupons, labels, unit pricing, and open dating.
Food labels. Labels could help you identify the food, inform you about
the form, nutritional content, additives if any, and dietary properties. The
name and
Module 4th yr | Lesson 2 62
address of the manufacturer or the packer-distributor should be printed
clearly. The net content of the product is usually given in metric units.
However, if the ingredients are not listed on the label, it means that a
standard of identity has been set up for that particular product.
Unit pricing. This is the cost per gram or item. This system helps you
make choices in terms of cost.
Open dating. This consumer aid helps the shopper judge the
freshness of the food. This refers to the date appearing on packaged foods,
which can be easily read and understood. Usually you find these dates on
perishable products such as bread, dairy foods, and refrigerated or ready-to
–cook foods. Keep in mind that open dating does not ensure freshness.
Storage, handling, and temperature affect the quality of the food.
Buying Meat
The most common fresh meat available in our markets are beef, pork,
and entrails. The entrails of a variety of meat include edible internal organs
such as the liver, heart, lungs, kidneys, spleen, tripe, intestines, and brain.
These are usually cheaper than other meats and can be cooked in many
ways such as dinuguan, bachoy, or callos.
Food is sold in large and small grocery stores. Large shopping malls
may have a wide selection of food items you need.
Supermarkets. These operate on a self-service basis. They vary in
size. Most carry general merchandise ranging from drugs and beauty items
to clothing.
Clubs and cooperatives. These associations are composed of
neighborhood residents who buy direct from wholesalers and, thereby, save
money. This is an economical way to buy food if well organized and run
efficiently.
24-hour convenience stores. These are neighborhood self-service
stores or large supermarkets, open 24 hours a day for consumer
convenience. Prices may be slightly higher because of increased costs of
staying open all day all night.
Specialty stores. These stores specialize in one type of food like dairy
stores, bakeries, meat shops, cheese stores, and ethnic food stores.
Delicatessens. These establishments sell ready–to-eat foods such as
meat, cheese, sausage, barbecues, and salads. Some may sell ethnic foods.
Wet markets. These are large markets selling products outdoors.
There are many different vendors, each with a separate counter or stall.
Roadside stands. These are stalls along the road selling products
abundant during harvest season only. Most products are picked fresh but
are not refrigerated so products may lose quality.
Pick-your-own. Some farms allow buyers to pick or harvest by
themselves.
The strawberry farm in Baguio is an example of this.
Pork 71 160
SELF-CHECK
4 What are the aids to consumers that can help them shop wisely?
5 What are the ways to purchase meat? Which do you think is the best
place to buy quality meat? Explain
6 How can you tell if the meat is in good conditions?
7 Why is meat considered hazardous when not properly handled?
8 Why should pork be well cooked?
Prepare a market list of food items needed in the recipe. Classify your list
accordingly.
Do the marketing from your family. Record the cost of each item you
bought. Describe the quality of each.
RESOURCES:
REFERENCES:
INTRODUCTION
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
emince – trim away thin pieces
flank – the fleshy section of the side between the last rib and hip cured - to
preserve meat as by salting, smoking and aging.
CUTTING MEAT
The process requires skills. The meat cutter must know something
about the anatomy of animals and the methods of fabrication. The ability to
identify the characteristics of the muscles in the tissues between them, the
shapes and type of bones, the location and layer of fat will help the meat
cutter perform his task. He must also know the preparation methods for the
various cuts of meat. Proper use of tools and equipment and knowledge of
safety and sanitation practices will protect both the workers and the
customers.
1. Slicers 6. Smokers
2. Knives 7. Pickling rate
Vacuum
3. Cleavers 8. packer
Module 4th yr | Lesson 2 67
9. Robot
4.Saws coupe
5.Sausage casing machine
← Remove all excess fat that covers the edge of the loin to expose the tips
of the ribs bones.
← Make smooth strokes along the bones to free the meat. Pull the meat
away to make it easy to see.
← When all the meat is freed from one side of the bones, turn the loin
over the free meat from the other side. Here, the tenderloin is being
gently cut from the bones.
← Work the tip of a knife under the silver skin. Hold the end of the silver
skin tight against the meat and glide the knife blade just underneath.
Angle the blade upward slightly so that only the silver skin is cut
away.
← Cutting Emince - slice meat into evenly shaped pieces that are
approximately two inches square. Use a sharp knife to trim away thin
pieces, known as emince.
← Pull the flank away from the leg. Use a boning knife to cut through the
tissue and fat connecting the leg.
← Turn the leg and probe with knife and fingers to locate the pelvic and
knuckle bones connecting joint. Cut down to the joint and then
through the ligaments to separate these bones.
← Follow the meat’s natural seams and cut through the meat to the
bones. Cut and crape the meat away from all the bones as neatly as
possible.
Portion Control
How do you know which cut to buy? Meat cuts can be identified by
the shape of the bones. These bones are your clue as to which part of the
animal the meat comes from, how tender it is, and how it should be
cooked. Tender cuts are cooked with dry heat such as broiling, roasting,
or grilling. Less tender cuts must be cooked with moist heat such as stew
(nilaga) or casseroles with sauces.
Module 4th yr | Lesson 2 68
The more movement the muscle gets, the more it is developed and
the less tender it is. Muscle along the backbone gets very little movement.
Meat from that area is tender than meat from the shoulders, legs, breast,
and flanks.
MECHANICS OF COSTING
(Example)
← Raw Food Tests. Count measure, weight and yield per unit of specific
food items.
How many Specification Cost
SELF CHECK
REFERENCES
http://www.filipinofoodrecipes.net/
MORCON
Cooking Tips:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster
cooking.
Optional: Garnish with olives before serving.
SELF CHECK
← boning meat
← trimming , slicing meat
← portioning meat cuts
← recipe for preparing the morcon
← From the table below, check if you have performed the following
steps in boning, trimming and cutting meat.
100%
RESOURCES
Learning Materials:
Scoring sheet, ballpen , hand-outs and reference
Supplies and Materials:
REFERENCES
http://www.filipinofoodrecipes.net/
LESSON 3
INTRODUCTION
DEFINITION OF TERMS
In the classical menu, the term entrée refers to the courses after the
Grosse piece. Basically, entrees are divided into cold entrees and hot entrees.
Today, however, the entrees are usually served as the main dish with
suitable vegetable and salad garnishes. Both hot and cold entrees are
frequently described as simple dishes on the menu, where they appear in
various categories, such as hot snacks garnishes for main dishes and
specialties of the day. The main difference between main grosses piece is that
the entries are cut up before being cooked. They do not require the same
methods of preparation as the grosses pieces which are prepared in single
large pieces. It is, therefore, not possible to group the two types of dishes in
the same category.
← Rare – when pressed with a finger, the meat is very soft with jelly like
texture.
← Medium Rare – when pressed with a finger, meat feels springy and
resistant
← Medium – When pressed with a finger, meat feels firm and there is a
definite resistance.
← Well Done – when pressed with a finger the meat feels hard and rough.
Meat consists of water protein and fat, with a few minerals and some B
vitamins.
SELF CHECK
REFERENCES
← Washing
Generally the only occasion in which you will have to wash meat is when
it has come into contact with blood during preparation. After washing, dry
the food thoroughly with absorbent kitchen paper.
← Skinning
Most of the meat you dealt with has been already skin by the supplier.
← Dicing
Meat are diced when it is cut into cubes for various types of casseroles,
stems, and curries, and dishes such as steak and kidney pie and
pudding.
← Trimming
Do this carefully:
← Improve the appearance of the cut or joint
← Leave as much of the meat intact as possible.
← Leave an even thickness of fat (where fat is to be left). How much
fat you trim off will depend on the type of meat, preference, and
the cooking process to be used.
← Remove as much gristles and sinews as possible.
← Seasoning
It is the addition of salt and white or black pepper to improve the flavor of
food.
← Coating
The two basic coatings are:
← Flour – coat the meat before cooking, otherwise the flour
becomes sticky and unpleasant.
← Bread crumbs – coat the meat in flour, then egg wash (egg wash
is made of lightly beaten whole egg with a little water/milk) and
finally with the bread crumbs.
curing salt
salt
sugar
nitrate
phosphate PT
anisado wine
SELF CHECK
REFERENCES
Suggested Recipe:
LONGANIS
A
(Native)
TOOLS AND INGREDIENTS
EQUIPMENT QUANTITY DESCRIPTION
Measuring spoon 2 lbs. Lean pork meat (coarsely ground or
Measuring cup chopped)
pork fat (diced, coarsely ground or
Mixing bowl 1 lb. chopped)
Wooden spoon cloves garlic (crushed and chopped finely)
Refrigerator 5 cloves ground bay leaf, chopped
Plastic wrapper 1/3 tsp. salitre (available in drugstores)
String ¼tsp. brown sugar
3tsp. soy sauce
¼ cup vinegar
1/3 cup salt
1½ tsp. black pepper (powdered)
1tsp. red pepper (optional)
1tsp.
PROCEDURE:
CORNED BEEF
(Meat Material - Beef, Carabeef, Chevon or Pork)
PROCEDURE:
SKINLESS LONGGANISA
PROCEDURE:
HAMBURGER
PROCEDURE:
Select good quality raw materials.
Grind meat.
Measure/ weigh all the ingredients.
Add salt and phosphate in ½ cup water to the meat.
Mix until tacky.
Add the rest of the ingredients, mix until well blended.
Form into patties (50g wt or ¼ cup per patty) or pack into desire weight.
Freeze in package
TOCINO
SELF CHECKED
Native Longanisa
Corned Beef
Skinless Longanisa
Hamburger
Tocino
2.Procedure
a. Use of resources:
Working tables are kept orderly while
preparing the ingredients; used only the
proper and needed utensils and dishes;
Use time saving techniques and devices
b. Cleanliness and Sanitation
Well groomed and properly dressed for
cooking
Sanitary handling of food
c. Conservation of Nutrients
Comments
RESOURCES:
Tools/Utensils
0 Butcher’s knife
1 Paring knife
2 Chopping board
3 Measuring cups and spoons
REFERENCES
LESSON 4
INTRODUCTION
The lesson deals on how to store meat cuts and meat products to avoid
food spoilage, and contamination in foods.
ASSESSMENT CRITERIA:
Safe Storage - meat is among the most perishable foods. This perish ability
makes it a potentially hazardous food. At ambient temperatures, meat spoils
so fast. It is therefore necessary to keep it in chilled storage.
Storing - take time to store the food items. Store new purchases behind old
ones and always use the old stock first. It is easy to put new purchases at the
front. However, older stocks are overlooked and thus cause spoilage. These
may include cereal and cereal products, sweeteners, oils, seasonings, and
unopened cans and jars.
Do not use kitchen cabinets above the refrigerator, stove, or oven for
food storage.
Never use the area under the sink for storing food because openings
around water and drain pipes are impossible to seal. Pipes may leak and
damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before
using.
This helps remove any trace of odors that may remain.
If refrigerated foods are not properly wrapped, they will dry out
and lose nutrients and flavor. Food should be well covered with plastic,
foil or wax paper, or should be put in tightly covered containers. Garlic
and sausages are strong-flavored foods and should be wrapped tightly in
plastic or foil and
Module 4th yr | Lesson 2 82
stored in an air-tight container to prevent the transfer of aromas to
other foods.
Freezer storage. For proper freezing and storage, the temperature inside
the freezer should be 18ºC or lower.
Bacteria are all around us, but they are so small that they
cannot be seen by the naked eye. There are hundreds of different kinds
of bacteria. Some harmless bacteria are useful and necessary such as
those essential in preparing cheese. Other bacteria are essential in
agriculture and industry. However, many types of bacteria are
dangerous and cause diseases if allowed to multiply and be
transmitted to humans.
REFERENCES:
Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY,
2006, pp. 323-350
The following table lists the common food-borne diseases, their causes,
symptoms, and prevention.
Select food properly. Buy meat, fish, pork, fruits and vegetables from
reliable dealers.
Wash fresh fruits and vegetables well before eating them. Use a mild
detergent and rinse well. Take raw seafood only when one is sure
the source is not contaminated.
Wash hands with soap and water before handling food, especially
after visiting the toilet, handling dust pans, coming from the
streets or even using a handkerchief.
Do not store foods within the temperature danger zone (between 40ºF
and 140ºF or 4ºC and 60ºC). At this temperature range, bacteria
grow and reproduce best.
Module 4th yr | Lesson 2 86
The figure below shows the temperature danger zone where
bacteria multiply.
Products that have been thawed and refrozen must also be rejected.
These can be detected through the presence of the following
conditions:
0 fluid or frozen liquid inside the cartons.
1 large ice crystals on the product
2 product misshaped or distorted
Module 4th yr | Lesson 2 87
3 In storing foods, always follow FIFO – “First in, First out.” This
simply means that goods should be stored and used in the order
in which they were received. Furthermore, foods should only be
stored in areas intended for food storage.
Make it a habit to use a tasting spoon for sampling food. Do not return
the spoon to the food after it has been to the mouth.
SELF- CHECK
Direction: Discuss the following. Write your answer on a sheet of paper.
REFERENCES
Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY,
2006, pp. 323-350
Module 4th yr | Lesson 2 88
Information Sheet 4.3
Salting – Salt improves the keeping quality of meat. It removes the water
from the tissue of the meat and the cells of spoilage organisms that
may be present in the meat.
Freeze Drying – The process involves the removal of moisture from the
meat tissues by transforming the moisture content into ice and gas.
The product to be dried is first frozen and the ice is sublimed from the
frozen mass, removing 98% of the water content. The remaining
moisture is further reduced to 0.5% or lower by subjecting the
product to high temperature as possible without destroying it.
Good quality pork has less than 1 ¼ cm of golden brown fat that
covers the surface of the meat and a thoroughly cooked interior where meat
has even pinkish color. It has also a juicy and tender texture, a pleasing
aroma and a tender seasoned and pleasing taste with a slight hint of smoky
flavor.
Sausages of good quality are uniform in size and length, each sausage
in a whole piece has no rupture of casing even when pricked. The interior
has a pinkish color when thoroughly cooked. A combination of juicy meat
with spicy seasoning marks their flavor.
Many processed items prepared for future use may be stored in the
freezer. These should be wrapped in plastic or foil to prevent the occurrence
of freezer burn and avoid having a pulpy texture that comes from loss of
moisture. Each item should be labeled with the name of the product, date of
expiry, and quantity.
Suggested
Recommended Maximum
Food Maximum Storage
Temperature (ºC)
Canned Products 21 12 months
Frozen Products
beef poultry -18 to -29 6–12 months, in original package
Fresh Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage,
ground meat 18 to 29 1-3 months, in original package
Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture proof
paper
Cured bacon 3 to 4 1-4 weeks, tightly wrapped
Ham (tender
cured) 3 to 4 1-6 weeks, tightly wrapped
Ham (Canned) 3 to 4 6 weeks, in original container
(unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped
Most canned foods can be stored at room temperature in a cold place
and hold their eating quality for several months. They are safe to eat as long
as there is no bulge on the can. Below 24ºC is a good temperature for
storage. Canned ham and other perishable meats should be stored in the
refrigerator unless storage recommendations on the can state otherwise.
These meats should not be frozen.
SELF CHECKED
Direction: (Group activity) the teacher divides the class into groups and
asks them to perform the following tasks:
REFERENCES:
HOME TECHNOLOGY-FOOD MANAGEMENT AND SERVICE,MEAT AND
STORAGE OF FOOD, pp. 62-113
Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY,
2006, pp. 323-350
Module No.: 4 Module Title: Preparing and Cooking Poultry and Game
Nominal Duration: 50 hours
Module Introduction:
Expected Outcome
PRE-TEST
Direction: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer in your
test notebook.
What do you call a desexed male chicken usually under 8 months old?
a. broiler c. hen
b. capon d. rooster
Which of the following poultry has originated from China and is noted for
its tender and flavorful meat?
a. chicken c. itik
b. goose d. pecking duck
4. The young immature pigeon of either sex with extra tender meat is
called___.
a. duck c. rooster
b. fryer d. squab
10. What is a male chicken under 10 months old? a. fryer c. rooster b. hen
d. stag
13. What cookery method is suitable for the less tender cuts? a. boiling c.
roasting b. frying d. stewing
0 The following are the steps in preparing roast chicken. Which one is
the first step?
a. combine marinade ingredients and marinate the chicken in it for
at least an hour
0 drain chicken and place on rack for roasting
1 salt chicken inside and out
2 wash chicken and dry with paper towel
Reheating of cooked poultry will result to dry dish. What is the remedy for
this?
LESSON 1
INTRODUCTION
The lesson deals with the different classifications of poultry and game
and the quality criteria in selecting poultry and game.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chickens and other poultry may be divided into classes which are
essentially of the same physical characteristics associated with age, sex, live
weight and/or breed.
Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which
are on sale especially during the Christmas holiday.
Other Poultry
Peking Duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.
Duck or Itik is available and popular in many towns of Rizal as fried itik.
Squab. This is a young immature pigeon of either sex and has extra
tender meat.
Live Poultry
0 has clear eyes
1 a young chicken has fine and soft feet. If it is old, the feet are
thick and scaly.
Module 4th yr | Lesson 2 96
2 the bone at the tip of the breast is soft in younger chicken and
thick in older chicken.
3 small feathers indicate that the chicken is young.
Whole Poultry. These are slaughtered birds that have been bled and
defeathered.
0 Their head, feet and viscera are still intact.
1 They should be clean, well fleshed.
2 They have a moderate fat coverings.
3 They are free from pinfeathers and show no cuts, scars or
missing skin.
Dressed Poultry. These are slaughtered birds that have been bled,
defeathered, and the visceral organs are removed.
0 skin must be smooth and yellow in color
1 breast must be plump
2 thighs are well-developed
3 no objectionable odor
4 heavy and the skin is not watery
Poultry Parts. Several pieces of a single poultry part are usually packed in
one carton, wrapped and chilled or frozen. The various poultry parts
are divided into any of the following:
0 dark meat – drumsticks, thighs, wings, neck, backs, and rib
cage
1 white meat – breasts
2 giblets – gizzard and heart
SELF- CHECK
A. Direction: Read the following questions carefully and choose the letter of
the
correct answer. Write your answer in your test
notebook.
This refers to several kinds of fowls that are used as
1. food.
a. game c. poultry
b. livestock d. swine
B. Direction: Visit a public market. List down and observe the market forms
of poultry. Using the chart, check the correct indicator of each form.
1 Whole poultry
0 head, feet and viscera are intact
1 moderate fat covering
2 free from pin feathers
3 no cuts of the skin
4 clean and well-fleshed
RESOURCES:
REFERENCES:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240
– 253
LESSON 2
INTRODUCTION
The lesson deals with the proper handling and storing of poultry and
game and the thawing of frozen poultry and game.
ASSESSMENT CRITERIA:
Poultry may be frozen whole, in halves, cut into pieces, or parts after
they are dressed. Parts can be packed separately, ready to cook, or for easy
meal preparation and thawing.
Refrigerator
Product Freezer ( 0oF)
(35-40oF)
Chicken and turkey (Whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose ( whole ) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
( whole) 1 – 2 days 6 months
SELF- CHECK
RESOURCES:
Equipment
Refrigerator
Freezer
REFERENCE:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp.
240 – 253
INTRODUCTION
The lesson deals with the common culinary terms related to poultry
and game, appropriate cooking methods, (past and current trends in poultry
and game dishes) preparing, cooking, and presenting poultry and game.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
white meat- includes the white, fleshy part of the chicken such as the
breast.
dark meat- the dark meat parts include the legs, drumstick, wings and neck.
entrails- the animals internal organs such as liver, heart and gizzard.
Live poultry
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to
whole poultry.
Module 4th yr | Lesson 2 101
Dressed poultry
This is the most available poultry form in the market. Dressed poultry
are actually slaughtered poultry with the head, feet, blood, feathers and
internal organs removed. Good quality dressed poultry should be free from
slime, off-odors and discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are
usually available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks
which have been separately packed in a single container and frozen or
chilled.
The fat distribution and maturity of the fowl affect the quality of the
product. Mature birds are best cooked using moist heat. Dry heat is
suitable for young birds.
The best cooking temperature for poultry is at low to moderate heat. This
temperature range produces a more flavorful and tender product. This
also minimizes nutrient loss and shrinkage of meat.
To prevent the risk of microbial contamination, stuffing of turkey and
chickens should be done immediately before roasting. It is best not to
fill the cavity completely as this will prevent the poultry from being
thoroughly cooked.
Because of its susceptibility to microbial growth, cooked poultry should
be eaten immediately or refrigerated if not consumed. Leftover stuffing
should be stored separately to prevent contamination.
Because poultry meat is pale-colored, it is best to employ dry heat
cooking with fat for a brown color.
When roasting chicken, cuts should be placed with the breast-side down
to produce a juicier and more tender product.
To improve the palatability of lean poultry meat, basting can be done.
POULTRY COOKERY
Poultry, like meat may be cooked by either dry or moist heat method.
The choice of method depends mainly upon the age of the bird instead of
location of the part in the carcass as in the case of meats. Fat content should
also be taken into consideration.
SELF- CHECK
REFERENCES:
SINAMPALUKANG MANOK
PROCEDURE:
TINOLANG MANOK
PROCEDURE:
In a medium sized saucepan, heat oil over medium heat. Sauté ginger,
garlic and onion for 1 minute.
Add chicken and sauté until chicken color slightly. Season with patis and
salt.
Add water. Bring to a boil, lower heat and simmer for 30 minutes or until
chicken is tender.
Add papaya. Cook for 5 minutes or until papaya is tender.
Add sili leaves (or spinach); cover and remove from heat. Let stand for 5
minutes. Serve hot. Good for 5 to 6 persons.
Module 4th yr |
Lesson 2 104
wooden spoon 3 tbsp. vinegar
Sauce
1 tbsp. cornstarch dissolved in 2 tbsps.
water leftover marinade
PROCEDURE:
Wash chicken thoroughly and dry with paper towel. Salt chicken inside
and out.
Combine marinade ingredients and marinate the chicken in it for at least
an hour. Preheat oven to 325oF.
Drain chicken and place on rack of roasting pan. Pour at least 1 cup of
hot water in the bottom of the roasting pan and roast chicken for an
hour or until done.
Transfer drippings to a saucepan. Add leftover marinade and bring to a
boil.
Thicken with cornstarch dissolved in water. Reduce heat and continue
stirring until thick. Correct with seasoning.
Serve sauce with cut up chicken and garnish with parsley. Serve hot.
Good for 10 persons.
STEAMED CHICKEN
4 tbsp. flour
PROCEDURE:
Prepare chicken for roasting. Wipe dry and season inside and outside with
salt, vetsin and pepper.
Dust chicken with flour and fry in hot lard. Lay the chicken, back
downwards on a bed of celery and leeks in a steamer and steam until
done. Then add the giblets, liver and hearts to the chicken. Serve with
gravy.
Heat butter in a saucepan and stir in flour. When brown, pour liquid from
the steamer, stirring constantly, adding a little water if it is too thick.
Add chopped giblets, liver and heart and cream of mushrooms.
Season with salt and pepper. Good for 8 persons.
SELF- CHECK
Direction: Prepare the dressed chicken and cook the following recipe.
(Sinampalukang Manok, Steamed Chicken, and Roasted Chicken
Good Fair
Qualities Poor (1)
(5) (3)
A. Roast chicken
a. tender texture
b. juicy breast
c. beautifully - browned skin
d. rich, well – made gravy
e. delicious taste
B. Sinampalukang Manok
a. tender texture
b. attractive and appealing to appetite
c. pleasing and has a good color
combination
d. ingredients are cooked just right
e. delicious taste
RESOURCES:
Equipment
Freezer
Refrigerator
Tables
Table appointment
Gas range
Oven
Meat slicer
Meat grinder
Tools and utensils
Knives
Chopping/ cutting board
Mixing bowls
Braising pan
Frying pan
Stock pots
Module 4th yr | Lesson 2 106
Supplies and Materials
Dressed poultry and game
Spices
Fruits and vegetables for garnishing
Lard, oil, flour
REFERENCES:
Expected Outcome
PRE-TEST
Direction: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer in your test
notebook.
The following are the characteristics of good quality fish except one;
0 gills are bright
1 has no objectionable odor
2 skin is shiny with scales intact
3 the eyes are sunken and dull
What do you call the fish meat separated from the whole fish?
a. dressed fish c. live fish
b. flaked d. steaks
9. What is the market form of fish where essential parts are removed or
eviscerated?
a. deboned c. fillet
b. dressed fish d. flaked
18. Which of the following shellfish have hard shells over the back of
the body and along the claws but hard softer shells covering on the
lower part of the body and legs?
a. bangus c. crabs
b. clams d. oysters
19. Which of the following types of a mollusk has only one shell?
a. bivales c. crustaceans b. cephalopods d. univalves
LESSON 1
INTRODUCTION
This lesson deals with the different types of selection and buying
techniques in handling, storing, and thawing of seafood.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
TYPES OF SEAFOOD
Shellfish. Fish with shell. These are classified into crustaceans, mollusks
and cephalopods.
0 Crustaceans are shellfishes with hard shells over the back of the
body and along the claws but have softer shells covering the lower
part of the body and legs. Ex. Crabs, lobster and shrimps.
1 Mollusks. There are two types of mollusks: the univalves with only
one
shell and bivalves with two shells. Example of univalve is: kuhol
while bivalves are clams (kabibi, tulya), oysters (talaba) and
mussels (tahong).
Live Fish. There are fishes which can be marketed alive because they live
long after catch. Good examples of these are dalag, hito and tilapia.
Whole or round fish. Most fresh fish is distributed in local market fish
stalls as whole or round fish. Shortly after catch, fish is chilled in ice
to prevent spoilage.
Drawn fish. This is a whole fish with the entrails removed. Preparation
for cooking involves scaling and cutting as needed. Most fish in
modern supermarkets are available in this form.
Dressed fish. Dressed fish has been scaled and eviscerated. Often the
head, tail and fins are also removed.
Fillets. These are two meaty sides of the fish cut from the backbone. The
skin may not be removed. A fillet cut from side of the fish is called a
single fillet. A butterfly fillet consists of two single fillets held together
by uncut flesh and skin in the belly portion of the fish.
Deboned. This is the form most convenient in the case of bangus. The
deboned bangus is sold frozen often times marinated and ready-to-
cook.
Steaks. These are cross section slices of dressed large fishes. A portion of
the backbone is usually the only in a fish steak. Steaks which are half
to two thirds of an inch thick are usually best. Steaks cut away from
visceral cavity are solid slices and are preferred by discriminating of
consumers.
Sticks. These are fillets or steaks cut further into smaller uniform pieces
like sticks. They are usually breaded and frozen.
Flaked. Fish meat separated from the whole fish is called flaked fish.
Labahita is commonly made into flaked fish.
Live. Crabs, clams, mussels, oysters, snails and lobsters should be alive
if purchased in the shell except for boiled crabs and lobsters. Ideally,
shrimps should also be marketed alive.
Shucked. These are bivalves or mollusks which have been removed from
the shell. Oysters, clams and scallops may be sold in this form; Fresh
shucked oysters have a translucent appearance. They become opaque
with standing.
Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed
cooked, usually in cans.
SELF- CHECK
REFERENCES:
Dora S. Lewis et. Al, FAMILY MEALS AND HOSPITALITY pp. 254 – 266
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22
Refrigerator (35-
Product Freezer ( 0o )
40F)
Fresh water fish, cleaned 3 – 5 days 6 – 9 months
Fillets 2 – 3 days 4 – 6 months
Steaks 3 – 5 days 2 months
Cooked fish 3 – 4 days 1 month
Smoked fish 1 – 2 weeks 4 – 5 weeks
Canned fish 1 day NR
Clams, oyster (shucked) 7 – 9 days 3 – 4 months
Crabs 7 days 2 months
Shrimps 3 – 5 days 6 – 12 months
SELF- CHECK
Visit a fish market. Identify as many fishes and shellfishes as you can
you. Report to the class the number you have identified and submit a list.
List down the kind of seafood that are available in your locality and compare
this list with the seafood found in the market.
RESOURCES:
Equipment
Refrigerator
Freezer
Tools
Plastic wrapper
Knives
Fresh fish
Shellfish
REFERENCES:
Dora S. Lewis et. Al, FAMILY MEALS AND HOSPITALITY pp. 254 – 266
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22
Module 4th yr | Lesson 2 115
LESSON 2
INTRODUCTION
The lesson deals with the preparation and cooking of fish and shellfish
in accordance with enterprise standards.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
slip - to cause to move smoothly and easily, cause to slide blunt - having a
thick edge, not sharp
wok - cooking pan, as of iron, aluminum with handle and a rounded bottom
porridge - a broth or stew of vegetables
The homemaker usually buys fish cleaned and dressed from the
market.
Cleaning fish
First, wear a pair of canvas gloves, if available. If not, dip your hands in
salt before you handle the fish so that it will not slip and slide. Place
the fish on the table and hold it firmly by the head with one hand.
With the other hand, scrape the scales with a blunt knife working from
tail to head. This can be done easily if the fish is soaked in cold water.
Module 4th yr | Lesson 2 116
Cut off the head and tail and remove the blood line. Then wash it in
running water.
Rub both hands and utensils with moistened salt to remove odors before
you apply any soap. Finally rinse it in salt and warm water before
putting them in the regular dish water. Save lemon rinds to use on
your hands in order to remove any remaining fish odors.
Shellfish, like mussels, is soaked in water with salt to remove the sand
inside the organism. This is done in a short time only.
Shellfish like shrimps, crabs, lobsters and clams require only short
cooking time. Cooking should be done in the shortest time to avoid loss of
moisture, flavor and nutritive value. Shellfish cooked in many different ways,
depending upon the kind to be cooked.
Shrimp. Shrimp is usually boiled either with the shell or already shucked.
Bring to a boil at enough water to cover the shrimp. Season as desired.
Cook shrimp. It may be iced and served as a cocktail.
Lobster and Crab. They are boiled the same way as shrimp. Enough water
must be used to completely cover the shellfish. When the water boils,
drop the live lobster or crab with its head first. Simmer for 12-15
minutes. Do not overcook.
Lobster is served in many ways, it is served just as it comes
from the boiling water, with a little melted butter and lemon on the
side.
Crab may be served whole, or the meat may be removed and
mixed with sauce for crab bisque. Crab cakes fried in deep fat are also
popular.
Methods of Cooking
Dry Heat Method. This includes broiling, baking, frying, and toasting. In
dry heat cookery of fish, it is important to avoid overcooking, otherwise
the fish would be dry and less acceptable.
Module yr | Lesson 2 11
4th 7
Broiling or “ihaw” is usually done on live coal and is conveniently done
outdoors or in an open shed. Fish to be broiled may be wrapped in
fresh banana leaves to prevent it from scorching. Aluminum foil
may also be used.
Baking is done in an oven with a temperature from 135oC to 177oC
(270oF to 350oF). Baked fish looks best with head and tails intact.
Frying is cooking in small amount of oil just enough to cook one side
of the fish. To completely fry it, the fish must be turned over with a
pair of tongs or turner.
Toasting is easily done in a round bottom frying pan or wok without
the addition of water or oil. Dried anchovies or dilis may be toasted
in a kawali or wok prior to serving.
Moist Heat Method. Moist heat cookery of fish involves water. Some examples
of this type of cookery are paksiw, sinigang and pesa. It is very
important that the fish is not overcooked otherwise it loses its shape
and also its eye appeal.
Some local fish recipes involve both frying and moist cookery.
Examples are sarciado, escabeche, dalag in pinakbet, bangus in tausi,
relleno and quekiam.
As a rule, fat fish tastes better when cooked by dry heat method.
SELF-CHECK
Direction: Read the following questions correctly and choose the letter of the
correct answer. Write your answer in your test notebook.
REFERENCES
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS
Copyright 1999, pp. 211 – 229
BAKED FISH
Procedure:
Rub fish inside and out with lemon slices. Sprinkle with salt. Let stand
for about 30 minutes.
Combine tomato, onions, green onion, pepper, and salt.
Module 4th yr | Lesson 2 119
Stuff inside stomach cavity of fish.
Preheat oven at 400F. Brush fish with melted butter, place in a baking
pan lined with greased aluminum foil and bake for 30 minutes or until
fish flakes easily when pricked with fork.
Baste with butter while baking. Serve hot. Good for 6 to 8 persons.
Procedure:
INGREDIENTS
TOOLS AND
QUANTITY DESCRIPTION
EQUIPMENT
Spices (ground)
8 pcs. red chilies
fresh ginger,
1/2 teaspoon chopped
4 cloves garlic
8 pcs. shallots
1/2 teaspoon shrimp paste
PROCEDURE:
Thoroughly wash the squid and remove the membrane. Discard the head,
ink bag and transparent white spine. Cut out the eyes and discard. Rinse
and drain. Rub the squid with lime juice and salt. Set aside to stand for 20
minutes. Heat a wok with oil and sauté the spices until fragrant. Add the
chilies and squid. Continue to stir until the spices are absorbed. Add the
stock and cook until the gravy has thickened. Add basil leaves, reduce heat
and continue cooking. When ready to serve, garnish with fried shallots.
TAHONG AFRITADA
PROCEDURE:
SELF- CHECK
RESOURCES:
Equipment
Freezer
Refrigerator
Gas Range
Oven
Basin
Casserole
Frying pan
Bowls
Ladle
Knife
Chopping board Supplies and Materials
Fresh fish
Fresh shellfish
Spices
Fresh vegetables
REFERENCES:
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS
Copyright 1999, pp. 211 – 229
Module 4th yr | Lesson 2 122
LESSON 3
INTRODUCTION
The lesson deals with the proper presentation and serving fish using
garnishing techniques according to recipe and enterprise standard.
ASSESSMENT CRITERIA:
DEFINITION OF TERMS
Green salads are a “must” for fish. Tossed salads, coleslaw, cucumber
salads, tomato combinations, assorted raw vegetables, grated carrots, onion
and orange salad are especially good if served with a tart dressing.
Lobsters are presented and served in many ways. They are served just
as they come from the boiling water, with a little melted butter and lemon on
the side.
Crabs may be served whole, or the meat may be removed and mixed
with sauce for crab bisque. Crab cakes fried in deep fat are also popular.
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole 1½ pounds fillets pinch salt
gas or electric stove 4 tbsp. butter
knife parsley or water cuss
chopping board lemon
measuring cup sauce
measuring spoon pepper
wooden spoon
PROCEDURE:
SELF- CHECK
RESOURCES:
Equipment
0 Gas range
1 Table appointments Tools and Utensils
Knife
Serving plates/trays
Casseroles
REFERENCES:
www.shutterstock.com
Unit of Competency: PREPARE AND COOK VEGETABLES, FRUITS, AND EGG DISHES
Module Introduction:
Expected Outcome
PRE-TEST
Direction: Read each of the following items carefully and choose the
letter of the correct answer. Write your answer in your test booklet.
Why do camote tops turn brownish green when added to fish or pork
sinigang?
0 it is an indication that the vegetable is overcooked.
1 it is a normal reaction of the chlorophyll with the acetic acid in
vinegar.
2 the compounds in vegetables react with the medium where it is
cooked.
3 the brownish green color indicates that the chlorophyll content is
enhanced.
How can you facilitate ease in removing the shell of hard boiled eggs?
0 dip in cold water.
1 immerse in vinegar.
2 coat the shell with some cake flour.
3 put inside the refrigerator for 3 minutes.
In food storage, FIFO rule or the first in, first out rule means to
0 use the oldest products first.
1 consume first the most expensive products.
2 use the most recently purchased supplies first.
3 consume the products stored at the innermost part of the cabinet.
LESSON 1
INTRODUCTION
The lesson deals with the classification of plant parts in market forms.
It includes the different terms related to the preparation of fruits and
vegetables.
ASSESSMENT CRITERIA
Among the most versatile of nature’s many food substances are the
fruits and vegetable. They can be eaten cooked or raw; in their native state or
in a completely changed appearance; by themselves or in combination with
other
food items. Almost any way, shape, or fashion of preparation or serving is
possible and appropriate for these food items.
Fruits and vegetables give color, flavor and texture to our meals. In
addition, fruits and vegetables are important sources of vitamins and
minerals needed for growth and normal physiologic functioning of the body.
The diverse and interesting flavors of fruits and vegetables make our meals
more appetizing.
CLASSIFICATION OF VEGETABLES
Minerals
Vitamins
Other carbohydrates
Toughness
Stringiness
Slicing quality
Crispness
Sugar
Acids
Sulfur compound
Tannins
Some volatile constituents
Module 4th yr | Lesson 2 130
Standard for Cooked Vegetables
Cooked vegetables which are not starchy should be tender but still slightly
crisp.
The starchy vegetables such as potato should be soft throughout.
Cooked vegetables should be flavored and pleasant to the taste.
Seasonings and sauces should not dominate the natural flavor of the
vegetables but complement it.
Color is very important to the appearance of vegetables.
The best vegetables to serve are those that have fresh garden
look
and taste
Cook vegetables whole or in big pieces, Use a little amount of
water unless it is soup or sauce, and cover the pot while cooking.
Cook legumes like monggo, garbanzos, and sweet peas, initially
in high heat. When the water is already boiling, lower the heat to
simmering point.
You may combine legumes with meat and other vegetables or
they may be cooked in a syrup and served as dessert.
Vegetables that are eaten raw, like lettuce and tomatoes, should
be well washed even though they do not look dirty.
High quality fresh fruits and vegetables are firm and heavy for their
size but must be matured to a stage where ripening is assured. The color of
high quality of fruits and vegetables is bright and the skin is unmarked and
without blemishes.
Frying
0 Stir frying using a small amount of fat.
1 Deep fat frying.
Deep fat is used to cover or float vegetables
Broiling
Cooking over direct heat like that of cooking “inihaw na talong.”
Braising
Place food in a covered pan or skillet with about 2 tbsp. butter
or moist drippings 1 or 2 tbsp. water.
FRUITS
These are the fleshy, juicy seed containing part of the plant usually
taken as dessert at the end of the meal or as an ingredient.
Fresh
Canned
Frozen
Dried
Baking
Broiling
Sautéing
Stewing
Uses of fruits
SELF- CHECK
CHOPSUEY
PROCEDURE:
Sauté garlic until brown adds onions. When half-cooked stir in pork,
giblets, liver, chicken and shrimps, sauté for 2 minutes and pour in fish
sauce. Boil then season with salt and MSG; add all of the vegetables. Cook
until half done. Thicken with dissolved cornstarch. Do not over cook
vegetables. Serve hot.
Module 4th yr | Lesson 2 133
Activity Sheet 1.2
GUYABANO JUICE
PROCEDURE:
PAPAYA ALE
Strain the mashed papaya. Add the sugar, calamansi and water.
Mix well and chill.
Serve cold.
PROCEDURE:
1. Bring water to the boil in a saucepan and, when boiling, add the
vegetables. Cook for about 5-8 minutes.
Transfer to ice cold water. Drain and leave to dry.
Melt the butter in a saucepan and add the vegetables. Heat slowly, tossing or
stirring occasionally, until heated through. Add salt and pepper to taste and
stir in the parsley. Serve immediately.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform
the recipe following the standard procedure. Evaluate the finished
product using the checklist below.
Numerical Value:
9- Very good
6- Fair
3- Poor
RESOURCES:
RESOURCES:
Equipment
0 Gas range
1 Table appointments Tools and Utensils
Knife
Serving plates/trays
Casseroles
REFERENCES:
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Starchy foods
rice
corn
cassava
wheat
potato
Module 4th yr | Lesson 2 137
Common source of manufactured food starch
corn
potato
tapioca (cassava)
Classification of Starch
Native Starch refers to the starches as originally derived from its plant
source.
Modified Starches are those with structures altered by treatment with
physical or chemical agents.
honey
molasses
panutsa or granulated sugar
2 Endpoint Temperature
0 Each type of starch has a specific endpoint temperature at which it
will undergo optimum gelatinization.
1 Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
2 Over gelatinization results in decreased starch paste viscosity and
gel strength because the swollen granules fragmented with stirring
and/or imploded due to the extensive loss of amylase from the
granule.
Flavor carriers – its ability to trap oils and fats, which absorb flavoring
substances more efficiently.
Functions of
Starch Type of Food Preparation Recipes
Nutrients contain:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin
Module 4th yr | Lesson 2 141
Dried Noodles and Pasta
Macaroni • Miki
• Chicken
Spaghetti Mami
Pancit Canton • Linguini
Bihon • Lasagna
Sotanghon
Miswa
SELF- CHECK
REFERENCES:
FETTUCCINE ALFREDO
PROCEDURE:
SELF- CHECK
Evaluate your work properly by marking the appropriate column that will
best describe your output.
RESOURCES:
Equipment
0 Gas range
1 Table appointments Tools and Utensils
Knife
Serving plates/trays
Casseroles
REFERENCES:
INTRODUCTION
The lesson deals with the preparation and cooking egg-based dishes
on the standard recipes and the use of different methods in preparing eggs
as food, garnishes and as ingredients.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
boiling – cooking in liquid at a temperature of 200°F.
poaching – cooking in an open pan at simmering points with
sufficient seasoned liquid to cover.
frying – the process of cooking food in hot fat or oil.
scramble – to cook egg while stirring together white and yolk
baked (shirred) – cooking in the oven by dry heat.
bind – to fasten or encircle
setting –putting in a particular place or position
coating – covering food which is to be fried with flour, eggs or bread
crumbs
enrich – improve quality, productivity, decoration or nutritive value.
emulsify – to disperse uniformly
glaze – to cover with a smooth surface or coating
clarify– to make clean, trim impurities
garnishing – is a way of decorating food by the addition of other
items.
thicken– to make food creamy, or viscous.
EGGS
Eggs are poultry products from chicken, ducks and quail that are eaten as
food. Chicken eggs is the most widely consumed type of eggs in the world,
while duck egg is the next most popular.
Grading
0 Marketing
0 sorting
1 characteristics – quality and weight
1 Grading according to
0 egg shell color
1 characteristics – quality and weight
2 quality – grouping and sorting
Cookery Method
a. Preparation of egg and uses
0 food
1 garnishes
2 ingredients
Egg cooked in the shell – a good cooked egg is tender. The yolk is well
centered, completely coagulated and has no yolk darkening. It is easy to
peel.
Scrambled eggs are prepared by whipping the whole egg out of the shell and
then pan frying just like fried egg.
0 As thickening agent (like in custard)
0 Leche flan
Pudding
Masapan
FUNCTIONS OF EGGS
food color
leavening agent
Preparation:
slightly beaten egg white
shift foam
stiff egg
STORAGE OF EGGS
Pickling whereby hard cooked eggs are placed in glass jars and garnished
with green and red pepper, pickling solution consists of vinegar,
refined sugar, salt and juices.
Oil coating involves clogging the egg shell pores by submerging the eggs in
mineral oil to prevent moisture loss during storage.
Overcooking toughens eggs. Cook them under low to medium heat. But if
you want sunny-side-ups that are curved up at the edges drop them
into boiling hot oil.
“Balut” and ordinary chicken eggs have the same nutrient. Although balut
has more vitamin A and calcium. Open your “balut” at the rounded
end and get its full sumptuous taste by putting it whole in the mouth.
Eggs are easy to digest and so may be eaten even by infants, some babies,
though, may have an allergy, so don’t give them eggs too early.
Dip hard boiled eggs immediately in cold water to peel the shell easily.
This also prevents a dark ring from forming around the yolk.
People with hypertension should limit or avoid the yolk where the fat is.
SELF- CHECK
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD
FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295
L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND
ME, FOOD AND NUTRITION II, pp. 45
Module 4th yr | Lesson 2 147
Activity Sheet 3.1
PROCEDURE:
Scald the milk in a double boiler for 15 minutes. Beat egg yolks.
Add the sugar, milk and flavoring. Pour into mold lined with
caramelized baine-marie sugar.
Place this in a bigger pan half-filled with water.
Steam or bake for about 1 hour or until mixture becomes firm.
Cool before removing from the molder.Serve.
CRAB-STUFFED EGG
PROCEDURE:
Remove eggs from the shell and cut in halves lengthwise, then carefully
remove yolks and press through a sieve.
Add mayonnaise, salt and lemon juice to sieve yolks and blend
thoroughly. Add crab meat.
Lightly lift crab mixture back into egg whites and place on slices of toast.
Arrange in a single layer in a Pyrex baking dish.
Pour tomato sauce over the arranged food sprinkle with cheese.
Bake in a moderately heated oven (375F) for 15 to 20 minutes.
SELF- CHECK
Poached egg
Fried egg
Module 4th yr | Lesson 2 149
After the preparation, make your evaluation using the criteria:
Appearance ---------- - 30
Taste ---------- - 25
Preparation ---------- - 20
Cost ---------- - 15
Time ---------- - 10
TOTAL ----------- 100
RESOURCES:
Equipment
0 Gas range
1 Table appointments Tools and Utensils
Knife
Serving plates/trays
Casseroles
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD
FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-
295
LESSON 4
INTRODUCTION
The lesson deals with the proper storage of vegetables, fruits, eggs, and
starch foodstuffs to prolong their shelf life.
ASSESSMENT CRITERIA
Fresh and processed eggs, vegetables, and fruits are stored at proper
temperature.
DEFINITION OF TERMS
Keep hands clean and touch food with hands as little as possible.
0 Make sure that food workers wash hands in warm soapy water before
handling food.
Do not let anyone with skin infection, open sore or illness handle food.
0 If food workers are sick, send them home or assign them to non-food
related duties.
Great tasting fruits and vegetables begin with proper storage at home.
Use the FIFO rule. (First In, First Out). Use whatever is oldest first and
continually rotate
your stock to ensure freshness and reduce waste.
1. FRESH FOODS – are best used within the day of purchase or within
several days, like potato, carrots, which can be kept longer if stored
properly.
3. CANNED FOODS – have a shelf life of about two years. If they are stored
at a constant temperature of about 75oF, and as long as the can is not
leaking or bulging. Check canned foods periodically rotate stock using the
FIFO rule and discard any leaking, bulging dented cans (dent - depression
on a surface made by pressure or below)
STORAGE OF EGGS
Take eggs straight home and store them immediately in the refrigerator
at 40oF or slightly below. Store them in the grocery carton in the coldest part
of the refrigerator, not at the door. Do not wash eggs, because it could
remove the protective mineral oil coating on the shells.
Eggs should not be frozen in their shells. To freeze whole eggs, beat
yolks and white together. Egg whites and yolks can also be frozen until
needed. Defrost in the refrigerator. Discard any with cracked shells.
SELF- CHECK
RESOURCES:
Learning materials
Supplies/ Materials/ Equipment
Personal protective equipment
REFERENCES:
S.Y. The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman, BASIC FOOD FOR
FILIPINOS 3rd Edition, Copyright 1999, pp. 292 – 293 and 479 – 484
Module No.: 7 Module Title: Preparing Hot, Cold, and Frozen Desserts
Nominal Duration: 50 hours
Introduction:
The module deals with the knowledge, skills and attitudes required in
the preparation of a variety of hot, cold, and frozen desserts in a commercial
kitchen or catering operation.
Expected Outcome
PRE-TEST
Directions: Read the questions carefully and choose the letter of the
correct answer. Write it in your test notebook.
1. Which does NOT belong to the group?
a. rich sauce c. hot fudge b. light sauce d. sweet
What must be done with the vegetables and fruit carvings used in
garnishing to make them look fresh?
0 soak in iced water for at least 10 minutes
1 refrigerate for 5 minutes
1 sprinkle with clean tap water
2 immerse in a salt solution
LESSON 1
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
dessert - the last course of a meal; usually sweet such as pies, cakes,
chocolates, puddings, and fruits.
blancmange- a French milk pudding or custard usually flavored with
almonds.
I. Fruits
The simplest dessert and one of the best are fruits because they are
nutritious, appetizing, and easy to prepare and serve.
II. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in
all parts of the world from a variety of milks from cow, goat, sheep, llama,
reindeer and buffalo. Cheese differs depending on the kind of milk used. The
kinds of fungi and bacteria that develop them, the kinds of cheese-making
procedures used, the seasonings and the ripening processes also distinguish
its variety. Each variety has a definite character, a special appeal, and
particular uses.
0 Soft
23 unripened cheese
24 ripened by bacteria
1 Semi – hard
23 ripened by mold
24 ripened by bacteria
2 Hard
23 with gas holes b. without gas holes
These are easily prepared, economical and vary in many ways. Gelatin
is marketed in two forms. First, the unsweetened, granular type that must be
softened in water before use, and second the fruit gelatin to which flavor,
color, and sugar have already been added.
IV. Custard
Baked and soft custards vary in so many ways that an endless number
of desserts can be prepared. Creamy, delicate, baked custards may be served
in their baking cups or may be unmolded and served with fruit garnishes or
with dessert sauces. The soft or “stirred” custard is incorrectly called the
“boiled” custard. The ingredients are the same as those used for baked
custard but the cooking process is different.
Module 4th yr | Lesson 2 158
Characteristics of baked custard
firmness of shape
smooth, tender texture
rich and creamy consistency
excellent flavor
V. Puddings
Puddings are relatively simple to prepare and vary with sauces. These
are classified as:
Characteristics of Pudding
0 attractive appearance
1 excellent consistency
2 well – blended flavor
3 firmness of shape
4 an accompanying sauce to add interest
Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg
whites increase smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
Frozen Soufflés and Frozen Mousses – made like chilled mousses and
Bavarians, whipped cream, beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary freezer.
REFERENCES
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 96 – 105.
FRUIT COCKTAIL
PROCEDURE:
PROCEDURE:
Boil sugar and gulaman in two cups water. Remove from fire,
strain through a sieve. Add milk and put half of the mixture in a wet
mold. Put in a cool place to jell. When partly jelled, arrange fruits in
mold and pour the remaining gulaman. Chill until firm. Serve cold.
SOFT CUSTARD
Note: If you accidentally overcook the custard and it curdles, set the pan in
cold water and beat smoothly with an egg beater.
MAJA BLANCA
PROCEDURE:
Scrape corn kernels from the cob.
Pound or put through a food processor.
Strain and squeeze through cheesecloth.
0 Mix with coconut cream.
1 Add 2 cups sugar and cook in a saucepan.
2 Stir continuously until thick.
3 Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of
sugar and cook until golden brown. Sprinkle over pudding.
PROCEDURE:
Set the oven at 400oF.
Heat the peaches, sugar and water. Blend the cornstarch and 2
tablespoons water and add to the peaches then, cook about 5
minutes.
Place the peaches in the bottom of the baking dish and dot the mixture
with butter and cinnamon.
Prepare the biscuit dough – sift the dry ingredients, cut in the fat until
the mixture resembles cornmeal, add the milk all at once, and mix.
Drop the biscuit mixture on top of the peaches by spoonfuls.
Bake for 30 minutes.
Serve hot, cut into squares and top with some of the juice in the pan.
Serve with thick cream, if desired.
CHOCOLATE MOUSSE
PROCEDURE:
Melt chocolate over hot water.
Remove from heat and add butter. Stir until the butter is melted and
completely mixed in.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe
following the standard procedure.
Frozen
0 attractive appearance
1 excellent consistency
Module 4th yr | Lesson 2 164
well-blend flavor
accompanying sauce to add interest
TOTAL
RESOURCES:
cooking range
chiller/refrigerator
Tools/utensils
measuring cups/spoons mixing bowls
strainer/colander
beater
grater
molder
saucepan
wooden spoon
fork
spatula
REFERENCES
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 – 105.
Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes,
pp. 114 – 122.
INTRODUCTION
The lesson deals with the study that deals with the portioning of
desserts and the current trends and the preparation of desserts.
ASSESSMENT CRITERIA
DEFINITION OF TERMS:
parfait – frozen dessert made of a sweet egg yolk foam and whipped
cream. peach Melba – vanilla ice cream with peaches and
raspberry sauce. sherbet – American term for a frozen dessert but
containing a small
amount of dairy.
mousse – French word means “lather” or “foam” prepared food that
incorporates air bubble to give a light and airy texture.
Something sweet like desserts are served after the meal to close the
appetite. Understanding sugar cooking likes syrup is important in the
preparation and presentation of hot and cold desserts. Testing the
temperature with a candy thermometer is the most accurate way to
determine the desired doneness of syrup.
Temperature
Stage
°F °C
Thread 230 110
Soft ball 240 115
Firm ball 245 118
Hard ball 250-260 122-127
Small crack 265-270 130-132
Crack 275-280 135-138
Hard crack 290-310 143-155
Caramel 320-340 160-170
SELF- CHECK
Direction: Choose any of the ice cream desserts you would like to
perform. Prepare and present in accordance with enterprise
presentation techniques.
RESOURCES
Equipment
Refrigerator/freezer
LESSON 3
PREPARING SWEET SAUCES
INTRODUCTION
The lesson deals with the kinds and variety of sauces, different
thickening agents, preparing sweet sauces, and storing to retain desired
quality and characteristics.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Custard Sauces
Vanilla custard sauce, or crème anglaise, dessert cookery.
Chocolate or other flavor may be added to create varieties.
Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with
sugar.
Other flavorings and spices are sometimes added.
Syrups
Includes such products as chocolate sauce and caramel sauce.
When combining the egg yolks and sugar, whip the mixture as soon as
the sugar is added. Letting the sugar and egg yolks stand together with
out mixing creates lumps.
Slowly beat the hot milk into the beaten eggs and sugar.
Set the bowl containing the egg mixture in a pan of simmering water
and stir constantly to prevent curdling.
To test for doneness, the mixture lightly coats the back of the spoon.
Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.
Storage of Sauces
Directions: Read the following questions carefully and choose the letter of
the correct answer. Write it in your test notebook.
This is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
a. Appetizer b. Dessert
c. Sauce d. Stock
REFERENCE:
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 - 106.
CHOCOLATE SAUCE
STRAWBERRY SAUCE
PROCEDURE
Combine the sugar and cornstarch.
Stir in the crushed fruit.
Bring to a boil and stir constantly. Cook until clear.
Remove from fire. Add lemon juice and serve hot or cold.
This sauce may be stored in a covered jar and placed in the refrigerator.
SELF- CHECK
Direction: Plan and prepare sauces suited to light and rich dessert.
Evaluate the finished product using the criteria below.
2.Correct consistency
pouring consistency
like heavy cream
Defined, well-seasoned flavor
Module 4th yr | Lesson 2 171
RESOURCES:
Equipmen
t Tools and Utensils
-measuring
cooking range cup/spoon
refrigerator/chiller -wooden spoon
-knife
-bowl
-spatula
REFERENCE:
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 105 - 106.
LESSON 4
INTRODUCTION
ASSESSMENT CRITERIA
Accompaniment, garnishes, and decorations are used to enhance
taste, texture and balance.
DEFINITION OF TERMS
Dessert Syrup – flavored simple syrup used to moisten and flavor some
cakes. Flavorings may be extracts like vanilla, liquors
like rum. Add flavorings after the syrup has been
cooled because flavor may be lost if they are added to
hot syrup. Syrups may also be flavored by boiling
them with lemon or orange rind.
SELF- CHECK
REFERENCE:
CREAM ANGLAISE
TOOLS AND INGREDIENTS
EQUIPMENT QUANTITY DESCRIPTION
SELF- CHECK
RESOURCES:
Equipmen
t Tools and Utensils
-measuring
cooking range cup/spoon
-wire whisk
-double boiler
Supplies and Materials
ingredients for Cream Anglaise
LESSON 5
STORING DESSERTS
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Equipment
chiller
freezer
refrigerator
Storage Techniques
Refrigerate – to keep cold or cool
Cold Storage – the process of storing food by means of refrigeration
Chilling – to refrigerate or to reduce the temperature of food
SELF- CHECK
RESOURCES:
Equipment
chiller
refrigerator
REFERENCE:
SEDP Series, Technology and Home Economics III pp, 65 – 66
ANSWER KEY
Module Module
Module 1 Module 2 Module 3 4 Module 5 Module 6 7
1c 1a 1d 1a 1b 1a 1d
2a 2a 2c 2b 2b 2a 2d
3b 3c 3b 3d 3d 3a 3d
4d 4c 4b 4d 4c 4b 4a
5a 5d 5b 5a 5c 5b 5b
6d 6a 6a 6d 6d 6b 6d
7b 7a 7d 7c 7d 7d 7a
8a 8d 8b 8a 8b 8a 8b
9c 9a 9b 9b 9b 9c 9b
10 a 10 b 10 a 10 d 10 d 10 a 10 b
11 d 11 a 11 c
12 d 12 b 12 a
13 a 13 c 13 c
14 c 14 d 14 c
15 c 15 d 15 a
16 d 16 d 16 a
17 c 17 a 17 a
18 a 18 c 18 c
19 a 19 b 19 d
20 d 20 a 20 d
Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition
De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999