JeRo Awanan, profile picture
Uploaded byJeRo Awanan
79,844 views

Cblm lg gr. 10 tle commercial cooking (cookery)

This document provides information about preparing stocks, sauces, and soups. It discusses the different types of stocks like white stock, brown stock, fish stock, and vegetable stock. It explains the ingredients and rules for preparing stocks, such as using cold water and simmering gently. Various terms related to stocks are also defined, such as clarification, fumet, and court bouillon. The document is part of a module on preparing stocks, sauces, and soups for a technical vocational program.

Downloaded 1,987 times
1 / 178
2 / 178
3 / 178
4 / 178
5 / 178
6 / 178
7 / 178
8 / 178
9 / 178
10 / 178
11 / 178
12 / 178
13 / 178
14 / 178
15 / 178
16 / 178
17 / 178
18 / 178
19 / 178
20 / 178
21 / 178
22 / 178
23 / 178
24 / 178
25 / 178
26 / 178
27 / 178
28 / 178
29 / 178
30 / 178
31 / 178
32 / 178
33 / 178
34 / 178
35 / 178
36 / 178
37 / 178
38 / 178
39 / 178
40 / 178
41 / 178
42 / 178
43 / 178
44 / 178
45 / 178
46 / 178
Most read
47 / 178
Most read
48 / 178
49 / 178
50 / 178
51 / 178
52 / 178
53 / 178
54 / 178
55 / 178
56 / 178
57 / 178
58 / 178
59 / 178
60 / 178
61 / 178
62 / 178
63 / 178
64 / 178
65 / 178
66 / 178
67 / 178
68 / 178
69 / 178
70 / 178
71 / 178
72 / 178
73 / 178
74 / 178
75 / 178
76 / 178
77 / 178
78 / 178
79 / 178
80 / 178
81 / 178
82 / 178
83 / 178
84 / 178
85 / 178
86 / 178
87 / 178
88 / 178
89 / 178
90 / 178
91 / 178
92 / 178
93 / 178
94 / 178
95 / 178
96 / 178
97 / 178
98 / 178
99 / 178
100 / 178
101 / 178
102 / 178
103 / 178
104 / 178
105 / 178
106 / 178
107 / 178
108 / 178
109 / 178
110 / 178
111 / 178
112 / 178
113 / 178
114 / 178
115 / 178
116 / 178
117 / 178
118 / 178
119 / 178
120 / 178
121 / 178
122 / 178
123 / 178
124 / 178
125 / 178
126 / 178
127 / 178
128 / 178
Most read
129 / 178
130 / 178
131 / 178
132 / 178
133 / 178
134 / 178
135 / 178
136 / 178
137 / 178
138 / 178
139 / 178
140 / 178
141 / 178
142 / 178
143 / 178
144 / 178
145 / 178
146 / 178
147 / 178
148 / 178
149 / 178
150 / 178
151 / 178
152 / 178
153 / 178
154 / 178
155 / 178
156 / 178
157 / 178
158 / 178
159 / 178
160 / 178
161 / 178
162 / 178
163 / 178
164 / 178
165 / 178
166 / 178
167 / 178
168 / 178
169 / 178
170 / 178
171 / 178
172 / 178
173 / 178
174 / 178
175 / 178
176 / 178
177 / 178
178 / 178
1 Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS Module No.: 1 Module Title: Preparing Stocks, Sauces, and Soups Nominal Duration: 100 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 2 TABLE OF CONTENTS TITLE PAGE MODULE TITLE : Prepare Stocks, Sauces and Soups Lesson 1. Preparing Stock Required for Menu Items 01-16 Lesson 2. Preparing Soups Required for Menu Items 17-29 Lesson 3. Preparing Sauces Required for Menu Items 30-36 Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39 MODULE TITLE : Select, Prepare, Cook and Store Meat Lesson 1. Selecting Meat 44-52 Lesson 2. Preparing and Portioning Meat 53- 59 Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70 Lesson 4. Storing Meat 71-76 MODULE TITLE: Prepare Portions Controlled Meat Cuts Lesson 1. Purchasing Quality Meat 81-87 Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95 Lesson 3. Preparing and Producing Meat Products 96-108 Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120 MODULE TITLE: Prepare and Cook Poultry and Game Lesson 1. Selecting and Purchasing Poultry and Game 121-129 Lesson 2. Handling and Storing Poultry and Game 130-132 Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141 MODULE TITLE: Prepare and Cook Seafood Lesson 1. Selecting and Storing Seafood 146-152 Lesson 2. Preparing and Cooking Fish and Shellfish 153-162 Lesson 3. Presenting and Serving Fish and Seafood 163-166 MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182 Lesson 2. Preparing and Cooking Starch Dishes 183-191 Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200 Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205 MODULE TITILE: Prepare Hot, Cold and Frozen Desserts Lesson 1. Preparing and Producing Desserts 208-221 Lesson 2. Decorating, Portioning, Presenting Desserts 222-224 Lesson 3. Preparing Sweet Sauces 225-230 Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233 Lesson 5. Storing Desserts 234-236
Module 4th yr | Lesson 2 3 PREPARE STOCKS, SAUCES AND SOUPS Module Title: PREPARING STOCKS, SAUCES AND SOUPS Module Introduction: This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. Prepare stocks required for menu items. 2. Prepare soups required for menu items. 3. Prepare sauces required for menu items. 4. Store and reconstitute stocks, sauces and soups. PRE-TEST Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet. 1. What do you call the liquid in which meat, fish, and vegetable have been cooked? a. glaze c. stock b. sauce d. water 2. Which of the following stocks uses veal bone as its main ingredient? a. brown stock c. prawn stock b. ham stock d. white stock 3. What kind of stock uses fish as its main ingredient? a. brown stock c. glace viande b. fish stock d. ham stock 4. What stock uses chicken bone as its main ingredient? a. fish stock c. prawn stock b. ham stock d. white stock 5. What do you call the stock made from ham stocks? a. ham stock c. master stock b. glace viande d. vegetable stock 6. Among the different types of stock, which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock 7. What stock is made by boiling prawn shell? a. fish stock c. prawn stock b. ham stock d. vegetable stock
Module 4th yr | Lesson 2 4 8. As a rule, this should not be added to the stock because it causes saltiness. a. MSG c. spices b. salt d. sugar 9. What flavoring agent gives aroma to the stock? a. aromatic flavoring c. ginger b. garlic d. smoke 10. What makes the stock tasty and appetizing? a. appearance c. ingredients b. color d. smell 11. Which of the following is a clear soup? a. bouillon c. cream b. bisques d. puree 12. Which of the following examples is a thick soup? a. bisques c. consommé b. bouillon d. fruit 13. Which of the following is not a dessert soup? a. ginataan c. puree b. oshiruko d. tong sui 14. Which of the following is an ingredient of soup? a. curry powder c. soy bean b. meat d. tomato 15. Which of the following is not a thickening agent? a. flour c. rice b. grain d. salt 16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 18. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? a. Hollandaise sauce c. veloute sauce b. savory butter d. white sauce 19. Which of the four basic sauces has a basic ingredient like butter which is creamed and blended with other ingredients to give individual flavor? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 20. Which of the following is not a thickening agent? a. dairy cream c. flour b. egg d. spices
Module 4th yr | Lesson 2 5 LESSON 1: PREPARING STOCK REQUIRED FOR MENU ITEMS INTRODUCTION The lesson deals with the classification of ingredients used in the standard recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the selection of stocks, conveniences and substitute products and the common problems and how to identify and rectify them. ASSESSMENT CRITERIA: 1. Ingredients and flavoring agents are used according to standard recipes and enterprise standards. 2. Varieties of stocks are produced according to enterprise standards. 3. Clarifying agents are used appropriately in preparing stocks. 4. Convenience products are used appropriately. DEFINITION OF TERMS Information Sheet 1.1 STOCKS 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. stock – a liquid in which meat fish and sometimes vegetables have been cooked clarification – to make or become clear fumet – the savory color of meat while cooking savory – a hardy, annual aromatic culinary herb of the mint family poach – to cook food in a hot liquid in such a manner that it retains its original shape aromatic – having a smell of fragrant spicy simmer – to cook very gently in water just below the boiling point skim – to remove floating water from the surface with a ladle mirepoix – a mixture of vegetable, herbs, and spices with or without meat, used to enhance flavor of meat, fish and shell fish.
Module 4th yr | Lesson 2 6 A. Types of Stock 1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish bones. The aromatics in water are appropriate to extract the water-soluble proteins that provide flavor and body. It is a clear and colorless liquid. 2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game through roasting with aromatic vegetables. It is an amber liquid. 3. Fumet is made with fish bones in which bones and mirepoix are allowed to cook before the liquid is added. The technique is known as sweating method. It is a highly flavored stock. 4. Court Bouillion is an aromatic vegetable broth that is commonly used for poaching fish but it may also be used for cooking vegetables that are supposed to be served chilled or “a la grecque.” It usually has wine or vinegar. 5. Remoullage is made from bones that have already been used. This stock is less strong. It is a second stock which is usually reduced to make a glaze. 6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe used as a basis for soup, stew, and braises, but it can also be used as a soup. 7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by deglazing the roasting pan, then reducing to achieve the rich flavor desired. 8. Ham stock – made from ham hocks 9. Prawn stock –made from boiling prawn shells 10.Vegetable stock –made from vegetables 11.Master stock – a special Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics. 12.Glace viande –a stock made from bones, usually from veal, that is highly concentrated by reduction. Information Sheet 1.1 B. Rules for Preparing Stocks 1. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy. 3. 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. 4. 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.
Module 4th yr | Lesson 2 7 C. Ingredients of Stock 1. Bones – the flavor of the stock comes from the cartilage and connective tissues. 2. Mirepoix – a combination of onion, carrots, celery and sometimes other vegetables (carrot skins and celery end.) 3. Herbs and Spice – their use depends on availability and local traditions (The bouquet garni for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves, and thymes). D. Flavoring Agents 1. herbs 2. flavor enhancers 3. oil extract E. Convenience and Substitute Products 1. bouillon cubes or powder 2. flavoring enhancer 3. flavoring packs – sinigang, ginisa mix F. Clarifying Agent 1. chopped lean meat 2. egg whites 3. mirepoix 4. herbs and spices 5. acidic ingredients (tomatoes, wine, lemon juice) 6. egg shell SELF CHECK Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked? a. glaze c. stock b. water d. sauce 2. Which of the following stocks use veal bone as its main ingredient? a. brown stock c. prawn stock b. white stock d. ham stock 3. What kind of stock uses fish as its main ingredients? a. brown stock c. glace viands b. fish stock d. ham stock
Module 4th yr | Lesson 2 8 4. What stock uses chicken bone as its main ingredient? a. fish stock b. ham stock c. prawn stocks d. white stocks 5. Which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock REFERENCES Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition POULTRY STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove ladle knife chopping board mortar and pestle strainer 4lbs 1 large 2 - 3 large 3 - 4 pcs. 6 – 8 cloves 1tbsp chicken or turkey parts or meaty bones onion chopped carrots chopped celery (the leafy top parts are great for stocks as well) chopped garlic gloves whole black pepper corn PROCEDURE: 1. Put all your ingredients into a pot and simmer to about two hours. 2. Periodically skim off the foam as it rises to the top of your pot. 3. 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. 4. Your stock is now ready for use or for the freezer.
Module 4th yr | Lesson 2 9 VEGETABLE STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 1 large 2 medium 6 sticks 4 pcs. 2 tsp. 3 liters carrot chopped onions, chopped celery, chopped bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered 1 1/2 hrs. 3. Strain. BEEF STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 bulb 2 sticks 2 large 1 bouquet garni 1pc. 1/8 tsp. 1 tsp. 3 pcs. 1 cloves meaty beef bones onions, chopped celery, chopped carrots, chopped sachet con-training bay leaf thyme peppercorns parsley stem garlic PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered, 3 hours. Add extra water if needed. 3. Simmer further, uncover 1 hour, strain
Module 4th yr | Lesson 2 10 4. Simmer uncover, 1 ½ hrs. Strain. CHICKEN STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 pcs. 2 pcs. 2 sticks 2pcs. 2 tsp. 5 liter Leftover bones and skin from a cooked or raw chicken carcass carrot chopped onions, chopped sticks celery bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 2 hours. Add extra water if needed. Activity Sheet 1.5 STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 cloves 2 sticks 2 pcs. 3 liters fish bones onions, chopped celery, chopped bay leaves water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 20 minutes to 1 hour, strain.
Module 4th yr | Lesson 2 11 Activity Sheet 1.6 BASIC BROWN STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon roasting pan oven 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Brown the bone in a roasting pan in a hot oven 400 °F . 2. Remove bones from pan and place in a stock pot. 3. Cover with water and bring to simmer. Skim and let stock continue to simmer. 4. Drain and reserve the pot in a roasting pan. Deglaze the pan with water and add to stock pot. 5. Toss the mirepoix with some of the reserve fat and brown well in the oven. 6. Add the brown mirepoix to the stockpot 7. Continue to simmer, skimming the surface as necessary. 8. Strain to several layers of cheese cloth. 9. Cool the stock and refrigerate.
Module 4th yr | Lesson 2 12 Activity Sheet 1.7 BASIC WHITE STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon refregirator strainer 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef or chicken) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Blanch the bone, place in the stock pot cover with cold water bring to boil. Drain and rinse. 2. 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. 3. Add the mirepoix. 4. Simmer for the required length of time skimming the surface as necessary. 5. Strain to several layers of cheese cloth. 6. Cool the stock and refrigerate. SELF CHECK Direction: Prepare a mis en place for the ingredients and utensils and perform the following: 1. White stock 2. Brown stock RESOURCES: Tools and Equipment stock pot with cover knife measuring spoon soup ladle cutting board measuring cups soup bowl
Module 4th yr | Lesson 2 13 Ingredients of stocks meat (pork, chicken, veal, beef) fish vegetables flavorings (bouillon cubes, sinigang mix) seasonings ( salt, spices) herbs REFERENCES Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS 4th Edition Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition LESSON 2 PREPARING SOUPS REQUIRED FOR MENU ITEMS 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: 1. Appropriate ingredients are selected and assembled to prepare soups including stocks and prepared garnishing. 2. Varieties of soups are prepared according to enterprise standards. 3. Clarifying, thickening agents and convenience products are used whenever appropriate. 4. Soups are evaluated for flavor, color, consistency and temperature. 5. Soups are presented at the right temperature in clean service ware without drips and spills, using suitable garnishes and accompaniments. 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 14 Soup Information Sheet 2.1 SOUP Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to enhance flavor and to reduce the use of salt. Kinds of Soups: 1. Clear soups are clear, flavorful broths that are amber to brown in color. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing broths. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. One strong and clear broth or stock is a consommé. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine or lemon juice. The combination is called “clarification” since the particles that make the broth appear cloudy are trapped as it cooks. A good quality consommé is crystal – clear, has a good body, amber to brown in color and completely fat-free.  Bouillon – a clear soup from beef, chicken or other milk  Consommé – a clear soup made from chicken and veal and sometimes boiled water.  Broth – made from vegetables and meat stock 2. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-based, stock thickened with roux. A veloute sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold. A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by simmering a crustacean in a stock or a fish fumet. Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened with roux. Cold, thick soups such as 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.
Module 4th yr | Lesson 2 15 vichyssoise are simply cream soups served cold. Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid Thick soup (depends upon the thickening agent)  Purees – vegetable soup thickened with starch  Bisques – made from pureed shellfish thickened with cream.  Cream soup – thickened with béchamel soup.  Veloutes – soup thickened with egg, butter and cream.  Chowder – soup made from fish, clam or vegetables like corn, potatoes; and spinach thickened with butter milk and flour. Information Sheet 2.1 B. Other types of soup 1. Dessert soup a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold. b. Osheriku – a Japanese asuki beans soup c. Tonge sui – a Chinese soup 2. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne. 3. Cold soup are variations on the traditional soup wherein the temperature when served is kept at or below temperature. 4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup. C. Other thickening agents 1. rice 2. flour 3. grain 4. corn starch D. Ingredients of soup  Meat (chicken, beef, pork, lamp, fish)  Salt  Pepper  Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)  Onion  Garlic  Water  Eggs  Cornstarch  Seasoning (MSG, convenience products)  Butter  Cream
Module 4th yr | Lesson 2 16  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. 1. Which of the following is a clear soup? a. bouillon c. cream b. bisque d. puree 2. What substance is added that gives taste to the food? a. decoration c. seasoning b. flavoring d. thickening 3. What type of soup can be served either hot or cold? a. ancient soup c. dessert soup b. cold soup d. fruit soup 4. What utensil is appropriate in serving hot soup? a. bowl c. soup bowl b. basin d. tray 5. What makes a soup appetizing? a. garnish c. taste b. ingredients d. all of the above REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 – 60
Module 4th yr | Lesson 2 17 Activity Sheet 2.1 CREAM OF POTATO SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board strainer saucepot measuring cup measuring spoon wooden spoon soup ladle ½ cup ¾ kg 3 cup 2 bulb 1 whole 2 cup ¼ cup ¼ tsp. 2tbsp. ½ tsp. 1½ c chopped bacon potatoes water onions, chopped chicken bouillon cube hot water butter pepper Gold Medal all-purpose flour salt all-purpose cream PROCEDURE: 1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sere the broth. 2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside. 3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once. Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.
Module 4th yr | Lesson 2 18 Activity Sheet 2.2 CONSOMME A LA MADRILENE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon soup ladle 1kg. ½ kg 3 ½ liter 3 large 2 cloves 2 stalks 3 1½ tbsp. 6 2 1 clove 1pc 3 large 3 2 cup 2tbsp ½ tsp Lean beef, cut in 3 portion bone marrow cold water carrots, cut up onion, stuck with 3 cloves celery w/leaves. leeks, sliced lengthwise and wash salt peppercorns spring parsley pinch thyme clove garlic bay leaf egg whites, beaten crushed eggshells tomato puree finely chopped onions dried basil PROCEDURE: 1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes and skim. Cover and simmer for 1 hour. 2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours. 3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels, if necessary, to remove the remaining particles and reserve the meat for another purpose. 4. To clarify the consommé, return it to the heat and add beaten egg whites and eggshells. 5. Bring to a rolling boil and strain once more through 3 thickness of cheesecloth. 6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use. 7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the heat and strain through cheesecloth. 8. Serve hot.
Module 4th yr | Lesson 2 19 Activity Sheet 2.3 EGG DROP SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 6 ½ cups 2 tbsp. 2 tbsp. ¼ tsp. 2 large 1 tbsp 2 tbsp 1/8 tsp 2 large 1 tbsp. prepared basic chicken stock light soy sauce sherry white pepper salt egg whites sesame oil Maya cornstarch eggs scallions , thinly sliced PROCEDURE: 1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture 3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir in the sesame oil garnish with scallions and serve hot. Activity Sheet 2.4 CREAMY CARROT SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 22 grams 1 medium 3 strips 600 grams 1 pc ½ cup dash butter onion, chopped bacon, chopped carrots, cubed small chicken cube cream salt/ pepper
Module 4th yr | Lesson 2 20 PROCEDURE: 1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until onion is soft. 2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover, simmer for about 30 minutes or until carrots are tender. Remove saucepan from heat. 3. Blend or process mixture in several batches until smooth. 4. Return mixture to pan, stir in cream, reheat, and stirring constantly without boiling. 5. Season with salt and pepper. Serve hot Activity Sheet 2.6 CHICKEN AND CORN CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 200 grams 1 tsp. 1 pc 1 pc 6 cup 6 strips ½ cup ½ cup ½ cup 7 cup ½ cup 1 can butter salt carrot onion, sliced water bacon strips chopped onion cubed celery cube carrot chicken stock gold medal all-purpose flour small corn kernels PROCEDURE: 1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a boil. Cook for 20 minutes. 2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes. Set aside.
Module 4th yr | Lesson 2 21 3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon strips. 4. Retain about 2 tablespoons of the bacon drippings. 5. In a saucepot, using the bacon drippings, sauté onions until soft. Add chicken meat. Mix well. Add flour. Stir well. 6. Add the chicken mixture. Let it simmer. Stir until thick. 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. Activity Sheet 2.7 CLAM CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 3 cup 4 tbsp. ½ cup 1 ½ cup 1 tsp. ½ cup ¼ tsp. ½ cup 1 cup 4 tbsp. clams (halaan ) flour milk (evaporated ) potatoes, diced salt onion chopped ground peper bacon, cut into small pieces clam broth margarine or butter PROCEDURE: 1. Wash then steam clams (halaan). Set clam meat aside. 2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough water to cover. Cook potatoes until tender. Set aside. 3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a saucepan.
Module 4th yr | Lesson 2 22 4. Add flour and blend well. Stir in milk and cook until thick. Combine potato mixture white sauce and clams. 5. Thin mixture with clam broth. Season to taste. Activity Sheet 2.8 THICK SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove measuring cup measuring spoon wooden spoon wire whisk 4 tbsp. 1 ½ cup 4 tbsp margarine or butter evaporated milk flour PROCEDURE: 1. Melt butter or margarine in a saucepan. 2. Add flour and blend well 3. Stir in milk and cook until thick. SELF CHECK Direction: Plan a laboratory activity and evaluate your finished product, using the given score sheet. Criteria for Evaluating Soup I. Products: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and good color combination c. ingredients cooked just right d. correct consistency 2. Palatability a. delicious b. taste just right 3. Nutritive value a. highly nutritious
Module 4th yr | Lesson 2 23 II. Procedures: 1. Use of Resources: a. working table is kept orderly while preparing the ingredients b. use only the proper and needed utensils and dishes c. use 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 holder b. Sanitary handling of food 3. Conservation of nutrients a. proper preparation and cooking procedures b. following the recipe correctly Score: (maximum 42 points) Comments: 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: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN PP. 50 – 60
Module 4th yr | Lesson 2 24 LESSON 3 PREPARING SAUCES REQUIRED FOR MENU ITEMS INTRODUCTION This lesson deals with the classification of sauces, common culinary terms on sauces, different thickening agents for sauces, bases for a variety of sauces and common problems on sauces. ASSESSMENT CRITERIA: 1. Varieties of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items. 2. Derivations are made from basic sauces. 3. Variety of thickening agents and convenience products are used appropriately. 4. Sauces are evaluated for flavor, color and consistency. 5. Problems are identified and solved in accordance with enterprise policy. DEFINITION OF TERMS Information Sheet 3.1 SAUCES One of the important components of a dish is the sauce. Sauces serve a particular function in the composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It defines and enriches the overall taste and its texture. Kinds of Sauces: 1. Brown – a roux-based sauce made with margarine or butter, flavor and brown stock. (Romesco Sauce) 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.
Module 4th yr | Lesson 2 25 2. Butter – a sauce made from melted butter or margarine to which seasonings are added. (Café de Paris) 3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or salad oil and egg. 4. Tomato – a sauce made with tomatoes and seasoned with spices and herbs. 5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning. 6. White sauce – a roux-based sauce made with margarine or butter, flour and milk, cream or light stock. A. Variation of Sauces 1. Hot Sauces – made just before they are to be used. 2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the refrigerator to chill. B. Four Basic Sauces for Meat, Vegetables and Fish 1. White sauce - its basic ingredient is milk which is thickened with flour enriched with butter. 2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour and enriched with butter and seasoning and sometimes cream. 3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon juice with seasoning for accent. 4. Savory butter- It’s the basic ingredient is butter which is creamed and blended with some other ingredients such as lemon for lemon butter, pounded lobster or shrimp for lobster and shrimp butter to give its individual flavor. C. Thickening Agents 1. Starch 3. eggs 5. flour 7. cornstarch 2. cream 4. rice 6. grains 8. water D. Common Problems in Sauce 1. discarding 3. poor texture 5. oil streaking 2. oiling-off 4. synersis (weeping) SELF- CHECK Direction: Answer the following questions on your test booklet. 1. Why are sauces important in a dish? 2. What are the differences and similarities of brown sauce and a white sauce? 3. Enumerate and differentiate the kinds of sauces REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60
Module 4th yr | Lesson 2 26 Activity Sheet 3.1 SUGGESTED RECIPE: Sauces Blanches (White Sauce) Purpose Butter Flour Liquid: Milk or Stock or Cream Light Sauce 1 tbsp. 1 tbsp. 1 cup General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup Thick Sauce 5 tsps. 2 tbsps 1 cup Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup PROCEDURE: 1. Heat liquid (milk or stock or mixed) as you make the roux. 2. Melt butter over low heat. Then add flour stirring with a wooden spoon or whisk for 2-3 minutes (Roux) 3. Take pan off the heat and add hot liquid gradually. Stir constantly with a whisk until smooth. For a “golden” roux, roast flour lightly first before adding butter. 4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until thickened. 5. Skim sauce made with stock, season with salt, white pepper and nutmeg. 6. Put thin layer of milk, cream or butter on top. Cover. Activity Sheet 3.2 SWEET AND SOUR SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION non-stick pot gas or electric stove wooden spoon measuring spoon measuring cup 1/3 cup 1/3 cup ¼ tsp. 1 tsp. 8 oz. 2 tbsp. 2 tsp. white vinegar white sugar ginger soy sauce pineapple tidbits, drained ketchup cornstarch
Module 4th yr | Lesson 2 27 PROCEDURE: 1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high, stirring constantly until all sugar has been dissolved. 2. In a small cup, mix the cornstarch with just a little water so that it is dissolved. 3. Boil the sauce and then add the cornstarch and stir until thick. 4. Refrigerate and is ready to use in a stir-fry dish. SELF- CHECK Direction: Plan for a laboratory activity prepare white sauce,(thin, medium, thick). Evaluate your finished products using the score sheet. CRITERIA FOR EVALUATING SAUCES I. Product: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and has a good color combination c. ingredients cooked just right d. correct consistency not mushy/ very thick/thin consistency _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ 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 _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ ________
Module 4th yr | Lesson 2 28 a. proper preparation and cooking procedures _________ _________ _________ _________ ________ ________ SCORE: (maximum of 42 pts.) COMMENTS: RESOURCES: Tools and Equipment: sauce pan rotary beater wooden spoon bowl measuring cups measuring spoon Ingredients for Sauce butter flour milk salt water REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60 LESSON 4 STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES INTRODUCTION The lesson deals on the storing and reconstituting of stocks, soup, and sauces. ASSESSMENT CRITERIA: 1. Stocks, sauces and soups are stored properly to maintain optimum freshness and quality. 2. Stocks, sauces and soups are reconstituted to appropriate standards of consistency.
Module 4th yr | Lesson 2 29 DEFINITION OF TERMS Information Sheet 4.1 Storage of Soup, Stocks and Sauces 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. Storage of Starch and Sauces Sauces and starches should be kept in airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-born illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature. Storing Equipments 1. Glass/Plastic Container 2. Stock pot 3. Refrigerator Ways to Reconstitute Stocks 1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth. 2. Cool the stock as quickly as possible as follows:  Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This allows cold water to flow under the pot or as around it.  Run cold water into the sink, but not higher than the level of the stock. reconstitute – to add appropriate amount of water to sauce or soup. sauce – a thickened liquid used to flavor and enhance other food
Module 4th yr | Lesson 2 30  Stir the pot occasionally so the stocks cool evenly Cooling stock quickly and properly is important. Improperly cool stock can spoil in 6 to 8 hrs. 3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will keep for several months. To reconstitute stock, water, and other liquid like evaporated milk, coconut milk fruit juices may be added. Ways to Reconstitute Stocks, Sauce and Soup 1. By adding water 2. By using other liquid like evaporating milk, coconut milk, and fruit juices SELF- CHECK Direction: On a separate sheet, answer the following questions 1. Why should we avoid placing hot stock and soups in the refrigerator? 2. What are some ways to reconstitute stocks and sauces? REFERENCES: Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS pp. 190 - 195 Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007 pp. 154
Module 4th yr | Lesson 2 31 Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING MEAT Module No.: 2 Module Title: Selecting, Preparing, Cooking, and Storing Meat Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 32 SELECTING, PREPARING, COOKING, AND STORING MEAT Module Title: SELECTING, PREPARING, COOKING AND STORING MEAT Module Introduction: This module covers the knowledge, skills, and attitudes required in selecting, preparing, cooking, and storing meat in a commercial kitchen or catering operation. Expected Outcome: After completing the module, you should be able to: 1. select quality meat. 2. prepare and portioning of meat. 3. cook and present meat cuts for service; and 4. store meat PRE-TEST Direction: Read the following questions carefully and choose the letter with the correct answer. Write your answer in your test note book. 1. What animal produces veal meat? a. calf b. deer c. hog d. sheep 2. Which of the following market forms of meat does not undergo chilling? a. fresh meat b. cured meat c. frozen meat d. processed meat 3. What part of the meat helps you identify the less tender cuts? a. bone b. fat c. flesh d. ligament 4. What part of the meat has the greatest amount of quality protein? a. Bone b. Fat c. Flesh d. Ligament 5. Which of the following meat cuts requires long and slow cooking temperature? a. less tender b. tender b. slightly tough d. tough
Module 4th yr | Lesson 2 33 6. A long – bladed hatchet or a heavy knife used by a butcher. a. butchers knife b. chopper knife c. cleaver knife d. set of slicing knife 7. Which of the cooking methods does not belong to dry heat method? a. baking b. pan broiling c. roasting d. stewing 8. When meat is cooked in steaming liquid in which bubbles are breaking on the surface, this cooking method is ____________. a. boiling b. broiling c. roasting d. stewing 9. An oil-acid mixture used to give flavor and to tenderize meat. a. brine solution b. marinade c. soy sauce and vinegar d. salt and calamansi 10. Which of the following tools is used for carving? a. cleaver knife b. fork c. platter d. razor knife LESSON 1 SELECTING MEAT INTRODUCTION The lesson deals with the different classifications of meat, its market forms, cuts and their characteristics, nutritive content and food values, the appropriate trade names and culinary terms in accordance with standard meat cuts, handling, and waste minimization of meat leftovers. ASSESSMENT CRITERIA: 1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items. 2. Offal and fancy meats are selected as required for menus. 3. Leftovers are used to minimize waste. 4. Low cost cut meat products are selected when and where appropriate.
Module 4th yr | Lesson 2 34 5. The best supplier for quality and price are selected according to enterprise requirements. 6. Appropriate purchase and storage techniques are used to minimize wastage. DEFINITION OF TERMS: Information Sheet 1.1 MEAT Meat refers to animal parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe, and small intestines. Meats should be loosely wrapped and stored under refrigeration. They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. The chef should separate the different kinds of meat to prevent cross-contamination. Meats should be wrapped in air-permeable paper such as butcher’s paper because air-tight containers promote bacteria growth that could result in spoilage or contamination. Variety meats and uncured pork products that have short shelf lives should be cooked as soon as possible after they are received. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days. Inspection of all meats is mandatory. After fresh meat has been inspected by an authorized inspector or veterinarian and is declared wholesome and fit for human consumption, it may already be classified into grades. Quality conformation and finish of the carcass is the basis for grading. Quality includes tenderness, juiciness and palatability. The shape, form or general outline of the side or the whole carcass is the conformation. If there is a high meat to bone ration and a high percentage of the tender cuts, it means a good conformation. Finish refers to the quality, amount, and color of the fat within and around the muscle. Market forms of meat are those cuts of meat that are ready for sale. Some cuts are fully boned and trimmed before they are ready for sale. Meats can be sold fresh, chilled, frozen, cured, and processed. Pork, lamb, veal, and beef are almost structurally identical. Being four-legged animals, they have the same number of bones mals, same number of bones with the same shapes in the same plates. 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.
Module 4th yr | Lesson 2 35 Tips on Buying the Right Kind of Meat 1. Buy meat where proper hygiene and sanitation is observed by the handler. For instance, check the meal stall’s cutting table. The table must be smooth, free from crevices and kept clean at all times. See that dust and vermin are kept away from the meat stalls. 2. Look for the inspected-and –passed stamped marks, especially in big cuts of meat. It pays to go to your favorite suki in the market while the butcher is still cutting the beef carcass into retail cuts. This will more or less help in the identification of the carcass, whether its really cow’s meat or carabao’s or horse’s. 3. Know the different meat cuts that are needed in your menu. Select meat for specific use. For example, shank and brisket for stew. The tender portion is the tender cuts that lie along the back. The less tender cuts are those involved in the excessive movements of the animal such as the leg, shoulder and neck. Remember that young animals are porous and red while white in older animals. 4. Check if the beef is fine, bright red in color with yellow fat and free from slime and off-odor. Avoid brightly off-colored meat as this indicates the use of artificial coloring like achuete. 5. When buying ground meat of good quality, select from a big cut and have it ground by the butcher in your presence. Don’t buy pre-grounded beef or pork. 6. Buy refrigerated meat in places where refrigeration facilities are available. 7. Meat should not be wrapped in newspaper, use plastic bags or other vapor resistant wrapping materials. 8. Thawed meat must be cooked immediately. 9. When storing meat to be frozen, package in convenient family size units and identify properly as to the kind of meat cuts and date of purchase. 10.Store packages correctly in the refrigerator. Refrain from overloading the freezer and provide space for the air to circulate inside the freezer. 11.Freeze quickly at zero or lower temperature. Beef should not be kept frozen for more that 12 months, while pork should not over 6 months. Frozen meat is just as good as fresh meat provided it is properly handled. 12.The use of pressure cooker, if available, shortens cooking time thereby saving fuel and improves the tenderness of the meat.
Module 4th yr | Lesson 2 36 Information Sheet 1.1 Different Classification of Meat Sources Meat Age 1. Hog on pig Pork 4 to 6 month old 2. Calves on young cattle Veal 1 to 3 years old 3. Cow (adult) Beef 3 years old and above 4. Deer Venison - 5. Carabao Carabeef 3 years old above 6. Goat Chevon - 7. Young sheep Lamb Not less than 1 year old 8. Sheep (adult) Mutton 3 years old and above Information Sheet 1.1Market forms and source of Beef Cuts
Module 4th yr | Lesson 2 37 Market forms and Source of Pork Cuts Market Forms of Meat 1. Fresh meat - meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets. 2. Chilled meat –meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter. This is available in supermarkets and specially meat shops. 3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat is sold in this form, and texture is stone hard. 4. Cured meat - are meat products that have been treated with curing agent. Examples of this form are ham, bacon, tapa, tocino and sausage. 5. Processed meat - may include not only the processed canned meat, but also preparations that are frozen such as frozen meat pies, rolled meats and others in the convenience food shelves.
Module 4th yr | Lesson 2 38 MEAT CUTS Types of meat cuts and their characteristics 1. Tender cuts of meat - taken from the parts of the animal where the muscles are not well-exercised and are fleshy. Example: sirloin, porterhouse, t-bone, prime ribs, tenderloin. 2. Less tender - meat cuts which come from the most exercised muscle parts of a live animal. Example: chuck, flank, rumps, hock, neck feet and shoulder. 3. Tough cuts –meat that requires a longer cooking period over low heat. Nutritive Content and Food Values of Meat Lean meat supplies great amount of high quality protein with an average of 18% of the meat. It contains all the essential amino acids. It is also a good source of phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also present in meat. The amount of energy (calories) supplied by meat varies with the fat content of animal species. Handling of Meat Fresh meat spoils quickly, so it must be stored immediately. If the animal is slaughtered and handled in a sanitary manner, there is no need to wash its meat before storing, wipe the surface with a damp cloth to remove dirt on surface. Make sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking into individual wrap. This way, you avoid refreezing portions that will be cooked at a later time and avoid bacteria to grow. Waste Minimization of Meat The correct way of purchasing or buying meat is important to minimize waste. Here are some guidelines to consider: 1. Know the desirable characteristics of each type of meat. 2. Look for the stamp of BAI which indicates that it was inspected. 3. Consider the form or cut you need. 4. Check the thickness and distribution of fat inside and outside of meat. 5. Make sure it does not have foul odor. 6. Choose young animals for more tender meats. 7. Check whether the flesh of beef is red in color and pork is pink. SELF- CHECK Direction: In a whole sheet of paper answer the following questions 1. What is the significance of connective tissues to the live animal, cooking method and eating quality of meat? 2. List common meat dishes and indicate the meat cuts used for each of these.
Module 4th yr | Lesson 2 39 3. What are the factors that affect meat tenderness? Juiciness? 4. What are the safety concerns that should be addressed when purchasing and preparing meat dishes Direction: Visit a public market and observe each type of meat. Using the chart, write the correct indicator of each type of meat. (Group Activity) Criteria for Selecting Good Quality Meat Characteristics Pork Beef 1. Color of Meat 2. Odor 3. Color of fat 4. Texture of Meat 5. Flesh RESOURCES:  Fresh pork  Fresh veal REFERENCES: Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp. 87-89 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, PP. 33-34 De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999, PP. 231-253 LESSON 2 PREPARING AND PORTIONING MEAT INTRODUCTION The lesson deals with the uses and characteristics of various knives for cutting meat, preparation techniques of meat cutting, and use of appropriate marinade. ASSESSMENT CRITERIA: 1. Suitable knives and equipment are selected and used prior to meat preparation. 2. Meat cuts are prepared and portioned according to menu requirements. 3. Suitable marinades are prepared and used appropriately for a variety of meat cuts.
Module 4th yr | Lesson 2 40 DEFINITION OF TERMS: Information Sheet 2.1 Cutting Tools, Their Uses and Characteristics Knives are used for cutting, chopping, slicing. They are the most important tools in the kitchen. 1. Butcher’s knife – is used to section raw meat.. It can be used as a cleaver to separate small joints or to cut bones. Butcher’s knives are made with a heavy blade with a saber or flat grind. 2. French knife – is used to chop, dice, or mince food. Heavy knives will have a saber or flat grind. 3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats. The thin, light blade will have a concave or hollow grind. 4. Boning knife – is used to fillet fish and to remove raw meat from the bone. It will have a concave grind on a thin, light blade. Butcher Knife with 10-inch (25cm) blade and pointed tip French Knife with 8-inch (20 cm) to 12-inch (30 cm) blade and pointed tip. Roast Beef Slicer with 12-inch (30 cm) blade and rounded tip. Boning knife with 5-inch (12.7 cm) to 6-inch (15 cm) thin blade and pointed tip. portion - a part of whole or to divide into parts marinade – an oil-acid mixture used to give flavor and to tenderize meat. suitable – appropriate seasoning – a spice for enhancing the flavor of food butcher – a person who slaughters animals for food.
Module 4th yr | Lesson 2 41 Cooking Methods Suitable to Different Meat Cuts 1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib roast, the cooking method is dry heat method. a. Roasting – the meat is cooked over live coal or oven. Roasting Internal Temperature of Meat Rare 140°F(60°C) Medium155°F(70°C) 165°F(75°C) Internal temperature of meat increase 2° to 3° Centigrade or 5° Fahrenheit during roasting period. High Heat Roasting: 1. Sear meat 240°C or 475°F for the first 15 minutes until crusted on the outside. 2. Roast at 180°C or 350°F for remaining time. Bone-in per 500g Boneless per 500g Rare 10 – 12 mins 8 – 10 mins Medium 12 – 15 mins 10 – 12 mins Well done 15 – 18 mins 15 – 18 mins 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. Low Heat Roasting: This method uses the same cooking time for both boned and boneless roasts. Roast at 150°C or 300°F. Medium 20 – 25 per 500 g. Well done 30 – 35 per 500 g. b. Pan broiling – the meat is placed in a hot frying pan over the sources of heat instead of under it.
Module 4th yr | Lesson 2 42 c. Broiling – Cooking by radiant heat. Food is placed on a rack either below or between the gas or electric heat source. The rack is positioned 3 to 6 inches from the heat source, depending on the type and intensity of the heat d. Pan frying – Cooking in a moderate amount of fat in a pan over moderate heat. Grilling or Pan Frying Steak Names Thickness Rare Medium Flank Steak ½ - 1” 3 – 4 mins/ side 4 – 5 mins Top Round 1” 4 – 5 mins/ side 6 – 7 mins Tenderloin 1 ½” 5 – 6 mins/ side 7 – 8 mins Top Sirloin ¾ - 1” 3 – 4 mins/ side 6 mins Ribeye 1” 3 – 4 mins/ side 6 mons 2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder can be cooked through the dry heat method such as the following. a. Boiling – Cooking food in a liquid that is bubbling rapidly. b. Braising – a method of cooking that combines cooking in fat with the addition of moisture. Food is browned in a small quantity of fat, and then cooked slowly in liquid in a covered utensil. c. Stewing – cooking in a small amount of water, either by boiling or simmering.
Module 4th yr | Lesson 2 43 Meat Marinade A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat are soaked to absorb flavors and become tender before cooking A marinade makes meat better by adding moisture, increasing tenderness and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork, poultry, fish or seafood. SELF- CHECK Direction: Answer the following: 1. Enumerate marinades for beef and their uses in various cuisines. 2. List marinades for pork and the cooking processes to be used. REFERENCES: Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 Activity Sheet 2.1 SUGGESTED RECIPES: SWEET MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION knife chopping board measuring cup measuring spoon wooden spoon mixing bowl 1 cup 1/3 cup 1/3 cup ¼ cup 2 cloves 1 teaspoon ¼ teaspoon crushed pineapple soy sauce honey cider, vinegar garlic, minced ginger powder powered cloves Prep Time: 6 minutes PROCEDURE: Mix all ingredients together and use immediately. The marinade can be stored in airtight container for up to 7 days. Activity Sheet 2.2
Module 4th yr | Lesson 2 44 TASTY BEEF MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon ½ cup 4 tbsp. 2 stalk 2 tbsp. 2 tbsp. ½ tsp. ¼ cup 2 tsp. 5 large soy sauce sugar green onions, minced grated fresh ginger sesame oil ground pepper vinegar sesame seeds, toasted and 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: 1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 LESSON 3 COOKING AND PRESENTING MEAT CUTS FOR SERVICE INTRODUCTION The lesson deals with the preparation and cooking of meat for service, carving using appropriate tools and techniques. ASSESSMENT CRITERIA: 1. Appropriate cooking methods are identified and used for meat cuts. 2. A variety of primary, secondary and portioned meat cuts are cooked and presented to standard recipe specifications.
Module 4th yr | Lesson 2 45 3. A variety of offal are cooked and presented according to standard recipes. 4. Meat cuts are portioned and served according to menu requirements. 5. Meats are carved using the appropriate tools and techniques considering: 1. Meat structure 2. Bone structure DEFINITION OF TERMS Information Sheet 3.1 Meat is cooked for various reasons. It improves the palatability, quality, increase tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and the attractiveness of the original color, form, and texture; to destroy harmful organism and substances to ensure that food is safe for human consumption; and to improve digestibility. Cooking Methods Using Various Meat Cuts and Meat Types BEEF MEAT CUTS COOKING METHODS Brisket Chuck Flank Fore shank Hind shank Loin end Plate Neck Ribs Round Rump Short loin Punta Y Pecho Paypay Kampto on kabilugan Ken chi Ken chi Kadera Tadyang on liempo Leeg Castillas Pierna Corta Tapadera Kadera Simmer, corned beef Braise, simmer, pot Roast Stew Stew, braise Stew, braise Broil, roast, steak Stew, fry, broil Fry, boil Broil, roast Braise, roast Braise, roast Broil, steak PORK MEAT CUTS COOKING METHODS Ham Shoulder Hock Leg Shank Sirloin Head Picnic Loin Pigi Butt Pata Ken chi Ulo Kasim Lomo Roast, broil, pan broil, fry Roast, broil, pan broil, fry Boil, stew, braise Braise, stew, boil Stew, braise, boil Roast, broil, fry Braise, stew carve – to decorate with designs cut on the surface. range – length of cooking razor – a sharp–edged instrument used especially for shaving platter – a large, shallow dish for holding and serving food.
Module 4th yr | Lesson 2 46 Broil, roast, fry Broil, roast, pan broil LAMB MEAT CUTS COOKING METHODS Fore shank Loin Shoulder Rib Hind Shank Leg Chops Ribs Ken chi Lomo Butt Costillas Stew, braise Roast, Broil Roast Stew, Braise Roast Steak Roast ORGAN LOCAL NAME SOURCE SUGGESTED RECIPES OF COOKING METHOD Tongue Tripe Librilyo Liver Brain Heart Lungs Kidney Blood Ears Skin Dila Tuwalya Libro-libro or tuwalya Atay Utak Puso Baga Bato Dugo Tenga Balat Beef and Pork Beef Beef Beef and pork Beef and pork Beef and pork Beef and pork Beef and pork Pork and beef Pork and beef Pork and beef Pastel de Lengua pie Meudo, goto, callos Kilawin Sarsa ng lechon Braise, kilawin, batchoy Misua soup Kilawin, batchoy Kilawin, bopis Batchoy, bopis Dinuguan Tokwa, kilawin Sitsaron COOKING RANGE OF MEAT DISHES APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT CUT THICKNESS WEIGHT TOTAL MINUTES TO COOK AT 350°F Beef Club Steak Porterhouse Steak T-bone Steak Sirloin Steak Ground Beef Patties 1-1½ inches 1-1½ inches 1-1½ inches 1-2 inches 1-1¼ pounds 2-2½ pounds 1½-2 pounds 3-4¼ pounds ¼ pounds 15-30¹ 20-35¹ 20-30¹ 20-35¹ 15-25¹ Lamb Chop Ground Patty 1-1½ inches 3-5 ounces 4 ounces 12–22 18 Ham Slice, Untenderized Slice, Tenderized Bacon ½ - 1inches ½ - 1 inches 1-2 pouch 1-2 pouch 20-30 10-20 3-5 3-5
Module 4th yr | Lesson 2 47 Canadian Bacon Organ Meats Liver ½ - ¾ inch 3-5 ounces 6 APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT CUT MINUTES PER POUND Beef Standing Ribs Rare Medium Well-done 18 to 20 at 300°F. 22 to 25 at 300°F. 30 to 35 at 300°F. Rolled Ribs Rare Medium Well- done 28 to 32 at 300°F. 32 to 38 at 300°F. 40 to 48 at 300°F. Veal Leg Loin Shoulder 22 to 25 at 300°F. 30 to 35 at 300°F. 30 to 35 at 300°F. Lamb Leg Shoulder-Roll Shoulder-Cushion 30 to 35 at 300°F. 40 to 45 at 300°F. 30 to 35 at 300°F. Pork Cured Untenderized Ham Cured Tenderized Ham Fresh Loin Fresh Shoulder 25 to 28 at 300°F. 15 at 300°F. 30 to 35 at 350°F. 35 to 40 at 350°F. CARVING MEAT Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. TOOLS IN CARVING There are only few tools required for carving. A razon-sharped knife and a fork are needed. The first platter should be large enough to hold the roast as well as the carved meat and the second platter for the slicers. TECHNIQUES IN CARVING 1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts since they are firmer, easier to carve, and loose fewer juices when cut. Meat which has had some or all of the bones removed will generally be easier to carve.
Module 4th yr | Lesson 2 48 2. Cook to appropriate doneness. Beef roasts which are medium-rare or medium are easier to carve than those which are well done. (See temperature table in Cooking and Preparation) 3. Let rare roasts "set" for about ten minutes before carving. This will allow the roast to become a little more firm and it will lose fewer meat juices when carved. 4. Remove strings, skewers, etc. in the kitchen. However if you are carving a stuffed roast or a rolled piece of meat which may fall apart when carving, leave one or two of the strings tied around the roast while carving. 5. Allow elbow room at table for the carver. 6. Be comfortable - stand or sit. You may find carving easier while standing as you will be able to apply greater pressure to the carving knife. Carving 1. Anchor meat with a fork while carving. Try to avoid puncturing the roast too many times as some of the meat juices will escape with each puncture. 2. Carve on a large plastic or wood carving board. If possible carve on a board with a "well" or a "lip" to catch the meat juices 3. Carve with a thin bladed, sharp knife. 4. Carve uniform, attractive slices perpendicular to the grain of the meat. Carving perpendicular to the meat grain may not be possible when carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick. 5. Finish carving then serve meat on hot plates. SELF- CHECK Direction: Answer the following questions 1. What are the cooking methods of the various cuts of beef? 2. What are the tools used in carving meat? 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
Module 4th yr | Lesson 2 49 SUGGESTED RECIPES: BEEF CURRY TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 2 pounds ½ cup 1 tbsp. 3 tbsp. 1 tsp. 2 cloves 1 cup 1 small 1 tbsp. 1 tbsp. 1/8 tsp. 1 tbsp. 1 tsp. chuck, cut into 1” cubes water or beef stock vinegar canola oil cinnamon garlic coconut milk onion, sliced thin patis grated ginger pepper curry powder salt PROCEDURE: 1. 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. 2. 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. 3. 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 Activity Sheet 3.2 GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND WARM CHIPOTLE SALSA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION blender refrigerator knife chopping board mixing bowl wooden spoon oven electric grill measuring cup 2kg 60 g 1clove 30 ml 5 ml 2ml 1ml 0.5 ml 60 ml 30 ml 1 clove Beef tenderloin Onion, chopped fine Garlic, chopped fine Chile powder Salt Dried oregano Ground cumin Cinnamon Lime juice Olive oil Garlic unpeeled
Module 4th yr | Lesson 2 50 500 g 2 can 10-15 ml 1.5kg to taste Plum tomatoes or small tomatoes Whole chipotle chiles in adobo Sauce from the can chiles Sweet potato Salt PROCEDURE: 1. Trim fat and membranes from the tenderloin. 2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin, cinnamon, lime juice and oil. 3. Coat the meat with this mixture. Wrap and refrigerate several hours or overnight. 4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10 minutes. 5. Remove the skin from tomatoes and garlic, place them in a blender. 6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped the chiles. 7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to make a coarse puree. Add more salt if needed. 8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop out the flesh. Pass through a food mill to puree. Season lightly. 9. Scrape the onions and garlic off the meat (they will burn if left on). 10.Grill the meat until just well done. Be careful not to overcook, or the meat will be dry. 11.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. Activity Sheet 3.3 BEEF STEW TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon saucepan 2 pounds 1 cup 1/3 cup 2 pcs. 3 tbsp. 2 pcs 1 large 1 tsp. 1/8 tsp. 2 cloves 1 stalk 1 cup 1 tbsp. 2 tbsp stewing beef, cubed hot water, 1 bay leaf flour potatoes, diced canola oil carrots, diced onion chopped salt pepper garlic, minced celery stalk chopped canned of chopped fresh tomatoes soy Worcestershire sauce chopped parsley
Module 4th yr | Lesson 2 51 PROCEDURE: 1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over medium high heat, brown beef on all slides, a handful at a time. Set aside 2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until beef is tender, stirring occasionally. Add ½-1 cup more water as needed. 3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30 minutes until potatoes are done. Taste and correct seasoning. 4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir the solution into broth until well blended for about 5-7 minutes Preparation and cooking time: 2 hours, 30 minutes Serve 6 to 8 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) TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan mixing bowl brush pan refrigerator 2 to ½ pounds 2 tsp. 2 tbsp. ¼ cup ¼ tsp. 3 cloves flank steak salt brown sugar vinegar ground pepper garlic, crushed canola oil for frying PROCEDURE 1. Cut flank steak in half lengthwise, cut each half crosswise into thin slices. Pound slices, between wax paper, with a small iron skillet until very thin. 2. In a large bowl, combine remaining ingredients, except oil, add beef slices and marinate, covered, in the refrigerator for at least one day or overnight.
Module 4th yr | Lesson 2 52 3. To cook, place a large cast iron skillet over minute more. Place meat in a single layer in skillet, well spaced so slices don’t touch each other, cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough. 4. Transfer meat to plate, repeat with remaining slices. Brush pan with small amount of canola oil before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried. Preparation and cooking time: 45 minutes 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 NAME OF RECIPE: ______________________________________ Good Fair Poor (5) (3) (1) 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 53 RESOURCES: Tools and equipment knives oven chopper chopping board frying pan casserole ladle platter Ingredients for the recipe 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 LESSON 4 STORING MEAT INTRODUCTION The lesson deals with the proper storage and thawing of meat. ASSESSMENT CRITERIA: 1. Fresh and plastic vacuum-packed meat are stored correctly according to health regulations. 2. Fresh meats are aged and stored properly to maximize and maintain quality. 3. Frozen meats are thawed in accordance with enterprise procedures. 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 54 Information Sheet 4.1 Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be used within a few days (2-4days) it must be kept in the chiller section of the refrigerator. If you intend to keep it longer, store in the freezer. Principles and Practices of Storing, Freezing and Aging of Meat. 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. 1. Low acidity (near neutral pH) level within the meat. 2. Inadequate supply of water or other moisture, such as meat juices; 3. A warm temperature – generally between 45 degrees and 127 F. To prevent spoilage and the possibility of food borne illness, precautionary measures must be taken to control these three factors. The safety measures to be followed vary depending on the form or type of meat product. Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as much time possible. It is best to select fresh meat items last when shopping.  Store fresh meat in the coldest part of the refrigerator.  Use a thermometer to locate the best spot.  Leave the meat in its original wrapping if it is to be used within two days.  For a longer storage, rewrap the meat. Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent in the “warm” temperature range which is optimum for bacterial growth. This can be done by:  Providing plenty of air circulation around the meat.  Placing the meat in a pot, or boiling and immersing it in cold water. All cooked meat should be used within a week of the initial preparation, or properly wrapped and frozen for later use. Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked pork and sausage products. The heating, smoking and processing of these items inactivate most bacteria and enzymes. Leave these products in their original wrapping to prevent further contamination. Do not freeze luncheon meat. Canned Meat. Canned meats come in two varieties- those that require refrigeration, such as hams, and those that do not, such as chili con carne, corned beef and dried meats. The best rule to follow for storage is to read the can label carefully and follow instructions. Most canned meat that do not require refrigeration have relatively long shelf life. Canned meat should never be frozen.
Module 4th yr | Lesson 2 55 Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below. After the meat is frozen, maintain the temperature at 0oF or lower. Most chest – type and side by side freezers are able to maintain this temperature while most ice compartments in refrigerators do not. Therefore, it is not recommended to store meat in the ice compartments. Limit freezer storage time on all meats to maintain their optimum quality and freshness. Freezing meat will not improve its quality, but it will retain its natural color, flavor, texture and nutritional value. How to Freeze Meat The first step in successful freezing is choosing a high quality product. Freezer storage will not improve the quality of meats so it is advisable to choose cuts that are brightly colored, well-marbled and fresh. 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. Use an air and moisture proof wrapping material, such as freezer paper, aluminum foil or plastic wrap. Wrapping instructions 1. Place meat in the center of wrapping material. With several cuts, place an interleaf of waxed paper between cuts for easier separation. Large cuts may need to be divided for easier thawing and preparation. 2. Bring the edges of the wrap together and fold at least twice. 3. 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.
Module 4th yr | Lesson 2 56 4. Fold the ends under the package and seal with freezer tape. Label each package with the name of the cut, date and numbers of servings or weight. 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. Maximum Storage Recommendations for Fresh, Cooked and Processed Meats. Thawing Frozen Meat Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7 hours per pound depending on the size and thickness of the cut. Frozen meats need not to be thawed before preparation, but cooking time will increase it by 15 to 20 minutes per pound. Aging Meat Aging. Aging of meats, particularly beef is a time-honored practice improving palatability in temperate countries. This practice improves the tenderness and flavor of meat. There are two general methods of aging: dry and wet Meat Refrigerator Freezer** Beef (fresh) 2 to 4 days 6 to 12 months Veal (fresh) 2 to 4 days 6 to 9 months Pork (fresh) 2 to 4 days 3 to 6 months Lamb (fresh) 2 to 4 days 6 to 9 months Ground beef, veal, and lamb 1 to 2 days 3 to 4 months Ground pork 1 to 2 days 1 to 3 months Variety meats 1 to 2 days 3 to 4 months Luncheon meats 1 week Not recommended Sausage, fresh pork 1 week 60 days Frankfurters 4 to 5 days 1 month Bacon 5 to 7 days 1 month Smoked ham, whole 1 week 60 days Ham slices 3 to 4 days 60 days Beef, corned 1 week 2 weeks Leftover cooked meat 1 week 2 to 3 months Sausage, smoked 3 to 7 days Sausage, dry & semi-dry (unsliced) 2 to 3 weeks Meat pies (cooked) 3 months Swiss steak (cooked) 3 months Stews (cooked) 3 to 4 months Prepared meat dinners 2 to 6 months
Module 4th yr | Lesson 2 57 Dry Aging. Dry aging is the original method. This is carried out in controlled environment with temperatures of 0° to 2°C, 80 to 85% relative humidity air flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered meat is hung in rails in controlled rooms. During this time, enzymes within meat are tenderer. Some disadvantage of this method is the time element, and the weight losses from both the evaporated water and the trimming of the crust that forms. However, this is the preferred method of most professional chefs because of the flavor advantage. Wet Aging. Wet aging is done when the meat cuts are vacuum packed in waterproof-plastic materials and boxed for distribution. The package barrier prevents moisture and weight loss. The aging happens during the transportation and/ storage of the packed chilled meat. There is a debate as to which is the better method. The answer is best determined by analyzing the costs and the benefits of each of the methods. Wet aging wins out in convenience and cost but dry aging is the method preferred by fine dining customers who are capable of paying for the extra cost. Hanging Method. The Method of hanging the carcass during aging and or chilling has been found to affect tenderness as well. The common practice is to hang carcass by the heel of the hind leg. A method develop in New Zealand is that of hanging by the pelvic girdle, so the carcass looks like it is standing in its natural way. It was found out that this method leads to more tender meat apparently due to the fact that the muscle fibers stretches and thins out making them more tender. SELF- CHECK Direction: Answer the following questions in one half sheet of paper. 1. What is aging? 2. Why is aging applied to meat? 3. What are the two general methods of aging? Direction: Demonstrate how to freeze meat. Follow the wrapping instructions (Group Activity) RESOURCES: Raw Materials  Fresh pork  Fresh beef/ veal Equipment  Freezer  Refrigerator Supply and Materials
Module 4th yr | Lesson 2 58  Freezer type paper  Aluminum foil  Plastic wrap  Airtight casserole dishes REFERENCES: 1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253 2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89
Module 4th yr | Lesson 2 59 Unit of Competency: PREPARE PORTION-CONTROLLED MEAT CUTS Module No.: 3 Module Title: Preparing Portion-Controlled Meat Cuts Nominal Duration: 5O Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 60 PREPARE PORTION-CONTROLLED MEAT CUTS Module Title: PREPARING PORTION-CONTROLLED MEAT CUTS Module Introduction: This module deals with the specialized skills, attitudes, and knowledge required to select quality meats, to break down primary and secondary cuts into portions, and to prepare a selection of meat products. Expected Outcome After completing the module, you should be able to: 1. purchase good quality meat; 2. prepare and produce a variety of portion-controlled meats; 3. prepare and produce meat products; and 4. store meat cuts and meat products. PRE-TEST Direction: Answer the following questions. Write only the letter of the correct answer. 1. To which meat cut do internal organs belong? a. less tender cuts b. tender cuts c. tough cuts d. variety cuts 2. Where should meat products be stored? a. crisper b. dry shelf c. freezer d. cold shelf 3. Which of the following is the most tender cut of beef? a. chunk b. tenderloin c. sirloin d. round cut 4. When buying meats, you should first consider its _____________. a. price b. quality c. brand d. round cut 5. What is your primary consideration when storing goods? a. size b. expiration date c. fragility d. quantity
Module 4th yr | Lesson 2 61 6. These are taken from the internal organs of animals. a. variety cuts b. less tender cuts c. tough cuts d. tender cuts 7. A slaughtered animal is called ______________. a. a carabeef b. a pork c. a poultry d. a carcass 8. The most common method of preserving meat is________________. a. salting b. refrigerating c. curing d. drying 9. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat a. drying b. curing c. freezing d. salting 10.The following are the characteristics of good quality pork, except _____________. a. breast is plump b. flesh is pink c. no foul odor d. texture is fine and firm LESSON 1 PURCHASING QUALITY MEAT INTRODUCTION The lesson deals on purchasing meat in the market based on quality specifications and request. ASSESSMENT CRITERIA: 1. Meats are purchased based on quality specifications and standard. 2. Wastes are minimized through appropriate purchase and storing techniques. 3. Meats are inspected for signs of parasitic infections and other contamination.
Module 4th yr | Lesson 2 62 DEFINITION OF TERMS Information Sheet 1.1 Purchasing of meat Purchasing involves obtaining the necessary foods in the right quantity, and quality, at the right time, the right place, and for the most economical price. A quality-control program in food establishment should ensure that only food which meet written specifications are purchased from reputable vendors. The best purchaser considers price, supply, demand, transportation and storage cost before placing an order. Food can easily become contaminated during the various stages of the food flow from purchasing, storing, preparation, holding, and serving. Time and correct temperature need to be monitored closely. The money paid for purchasing food items determine largely the costs that the patrons have to pay. The quality of the food offered will depend upon the grades, type and characteristics of the food item that is purchased. It is important that the ones who buy food item and supplies has experience in the food business. He or she should be knowledgeable on the basic cuts of meat. He or she must also be familiar with the markets, crop conditions, and current trends. Consumer Aids A good shopper knows how to get better value for his or her money. There are consumer aids available to help you shop wisely. These include advertising, coupons, labels, unit pricing, and open dating. Advertising. Is a form of communication used to persuade an audience (viewers, readers or listeners) to take some action with respect to products, ideas, or services. Advertising messages are usually paid for by sponsors and viewed via various traditional media; including mass media such as newspaper, magazines, television commercial, radio advertisement, outdoor advertising or direct mail; or new media such as websites and text messages. 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 staple - a principal raw material or commodity perishable – subject to decay or spoilage. stamped – inspected the product for approval contamination – unintended presence of a harmful substance or disease-causing microorganisms in food. HACCCP – a food safety system that focuses on the flow of food in a food-service operation to reduce the risk of food borne outbreaks. Aerobic – microorganism that can live with air. HACCCP – Hazard Analysis Critical Control Point. NMIS – National Meat Inspection Service
Module 4th yr | Lesson 2 63 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. Ways to Purchase Food Food is purchased through open market, sealed-bid buying, contract buying, and future buying. Open market. Foods, particularly perishables are bought from one vendor to another offering the lowest price. Open market purchasing may be done through orders or by going directly to the market. Sealed-bid buying. Government agencies and some institutions are required to purchase goods or supplies under sealed bids. Sealed bids contain the list of commodities and the prices requested by the purchasing institutions. Bids come from two or more vendors. When bids are opened, award is given to the lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of paper work is involved, prices are unreasonably raised, and there is a possibility of favoritism. Contract buying. Perishable goods and staples like bread, flour, spices, condiments, and grocery items purchased under this method provide quality and consistent prices. Future buying. Large establishments buy their food supplies under a contract that has been agreed upon. Prices are set when the orders are placed. Contract is good for thirty days delivery. This type of buying is good for canned goods and non-perishable items.
Module 4th yr | Lesson 2 64 Where to shop 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. Classification of Food Purchases: 1. Perishable foods – are usually bought in open markets. 2. Staple foods – are generally purchased under contract from supermarkets or groceries under contract. Ex. Flour, sugar, etc. 3. Contract items – are purchased on a contractual, basis. Food items are delivered as ordered and paid within the duration of the contract. Ex. Bread, rice, etc. Factors that Determine Quality of Meat: 1. The species of animals 2. The quality of animal feeds 3. The health of the animal 4. The treatment before slaughtering 5. The sanitation in the slaughter house, packing plant and food service facility 6. The bleeding and skinning process 7. The chilling process of the slaughtered carcass 8. The sanitation, temperature and the condition of meat cutting and processing area 9. The sanitation of equipment and implements in the kitchen 10. The conditions of the distribution system 11. The temperature control all work, distribution and storage system
Module 4th yr | Lesson 2 65 MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA Receive at 40°F or lower Beef Color: Bright cherry red Lamb Color: light red Pork Color: pink lean meat white fat Texture: Firm and springs back when touch Color: Brown or greenish, brown, green of purple blotches; white or green spots Texture: Broken cartons, dirty wrapper, or torn packaging Meat must display mandatory inspection stamps indicating that it has been inspected for sanitary standards by the Department of Agriculture Grading stamps on the product indicate the level of quality and are not mandatory Meat Inspection and Grading Inspection and grading of meat provide protection and many benefits to consumers, farmers, processors and distributors. Meat inspection is a requirement in every packing house or processing plant throughout the world. Rigid standard and processing under sanitary conditions are enforced. They are all stamped to indicate fitness for human consumption. The examples are live animals prior to slaughter, as well as animal carcasses. The safety of meat supply in the Philippines is the responsibility of the National Meat Inspection Service, an agency of the Department of Agriculture. Republic Act 9296 signed into law in May 2004, embodies the protection of human and animal health against hazards in meat from farm produce to processed meats. The law specifically mentions the application of the HACCP approach to ensure meat safety. The NMIS has put in place a system of accrediting slaughterhouses and dressing plants in the country. Those with AAA accreditation are allowed to export their products; those with AA are allowed to bring the meat to other provinces and regions in the country. Those with A rating are allowed to sell within the province. Unfortunately, there are still many slaughterhouses that have not been accredited. Furthermore, in many communities, animal may be slaughtered even without the benefit of a sanitary inspector. Sources of Contamination in Food 1. Botulism – is caused by aerobic bacteria 2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat and infection of human. 3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and vomiting 4. Salmonellosis – occur within 6- 48 hours 5. Streptococcus – occurs within four days. Symptom is nausea.
Module 4th yr | Lesson 2 66 Key concerns of fresh meat safety are presence of parasitism, contamination with pathogens due to improper slaughter methods and unsanitary handling. For cooked meat, the issues may be the meat is not properly cooked. Routing meat inspection looks for signs of parasitic infection so heavily infested meats are condemned. Parasites undetected during such routine examination are easily killed by adequate cooking. Safe Cooking Temperatures for various meat MEAT °C °F Beef, rare 52 125 Beef, medium 57 135 Beef, medium well 68 155 Beef, well done 71 160 Ground beef 74 165 Pork 71 160 SELF-CHECK A. Direction: On a separate sheet of paper, answer the following questions 1. What are the aids to consumers that can help them shop wisely? 2. What are the ways to purchase meat? Which do you think is the best place to buy quality meat? Explain 3. How can you tell if the meat is in good conditions? 4. Why is meat considered hazardous when not properly handled? 5. Why should pork be well cooked? B. Direction: Do the following activities 1. Prepare a market list of food items needed in the recipe. Classify your list accordingly. 2. Do the marketing from your family. Record the cost of each item you bought. Describe the quality of each. RESOURCES: Ingredients for the recipe REFERENCES: Lilia L. Chavez, Sonia Y. De Leon and Virginia S. Claudio; BASIC FOODS FOR FILIPINOS 4th Editions pp. 56 - 60
Module 4th yr | Lesson 2 67 LESSON 2 PREPARING AND PRODUCING A VARIETY OF PORTIONED AND CONTROLLED MEAT INTRODUCTION The lesson deals on how to select, prepare, and produce a range of portioned controlled meat. ASSESSMENT CRITERIA: 1. Suitable ingredients and utensils are specified and selected according to recipes. 2. Meats are precisely cut to required portion size. 3. Portion-controlled meats are weighed, trimmed, and boned in accordance with enterprise recipes. DEFINITION OF TERMS Information Sheet 2.1 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. Ingredients used for Preparing Meat Cuts 1. salt 6. anizado wine 2. black pepper 7. phosphate 3. praque powder 8. pickles 4. oil of anise 9. bayleaf 5. oregano 10.banana catsup Utensils, Machinery and Equipment for Meat Preparation 1. Slicers 6. Smokers 2. Knives 7. Pickling rate 3. Cleavers 8. Vacuum packer 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.
Module 4th yr | Lesson 2 68 4. Saws 9. Robot coupe 5. Sausage casing machine Trimming and Boning Pork Loin 1. Remove all excess fat that covers the edge of the loin to expose the tips of the ribs bones. 2. Make smooth strokes along the bones to free the meat. Pull the meat away to make it easy to see. 3. When all the meat is freed from one side of the bones, turn the loin over the free meat from the other side. Here, the tenderloin is being gently cut from the bones. Trimming and Cutting Beef Tenderloin 1. Work the tip of a knife under the silver skin. Hold the end of the silver skin tight against the meat and glide the knife blade just underneath. Angle the blade upward slightly so that only the silver skin is cut away. 2. Cutting Emince - slice meat into evenly shaped pieces that are approximately two inches square. Use a sharp knife to trim away thin pieces, known as emince. Boning a Leg of Veal 1. Pull the flank away from the leg. Use a boning knife to cut through the tissue and fat connecting the leg. 2. Turn the leg and probe with knife and fingers to locate the pelvic and knuckle bones connecting joint. Cut down to the joint and then through the ligaments to separate these bones. 3. Follow the meat’s natural seams and cut through the meat to the bones. Cut and crape the meat away from all the bones as neatly as possible. Portion Control 1. Submit the meat to a butcher’s test to determine the maximum portions that could be sold. 2. Cuttings should be done in accordance with the standard portioning specified in the menu. 3. Serve menu using standard portioning. Portion sizes will vary depending on the type of restaurant and the price of the item. Identifying Meat Cuts 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 69 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) Test Tools in Recipe Costing 1. Price list/Inventory List List of raw food items and their corresponding acquisition costs, specifications, count or measure. This is the primary source of costs. 2. Raw Food Tests. Count measure, weight and yield per unit of specific food items. How many Specification Cost
Module 4th yr | Lesson 2 70 3. Canned Food Test Yield and actual cost of canned and bottled food items. Ex. Sliced pineapple 1 can – Php 51.13 Specifications 10 cans Yield – 66-70 slices Cost – Php 0.75/slice SELF CHECK Direction: Answer the following questions; write your answer on your test booklet 1. Why is it important to use specified utensils in producing meat cuts? 2. Why is there a need to control portions of meat cuts for a specified recipe? 3. What are the steps in the mechanics of costing a specified recipe? REFERENCES Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF PROFESSIONAL COOKING AND BAKING – Revised Edition, pp. 34-35 Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT Copyright 2006, pp. 36-40. http://www.filipinofoodrecipes.net/ Activity Sheet 2.1 MORCON TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION Measuring spoon Measuring cup Knife Weighing scale Pot or pressure cooker 1k ¼ k 200 grams 200 grams 3 pcs. 100 grams 100 grams 2 5 pcs. ½ tsp ½ cup 2 tsp. 2 cups 2 meters beef, sliced 1/4 inch thick (3 pcs.) ground beef liver sliced sausages or ham pork fat (cut is strips) hard boiled eggs, sliced cheddar cheese in strips grated cheddar cheese onions, chopped bay leaf (laurel) ground black pepper vinegar salt water thread or string (for tying)
Module 4th yr | Lesson 2 71 PROCEDURE: Beef Morcon Cooking Instructions: 1. Spread and stretch the sliced beef on your working table. 2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. 3. Roll the sliced beef with all the filling inside and secure with a thread or string. 4. Repeat the procedure for the two remaining beef slices. 5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. 6. Cover the pot and bring to a boil. Simmer for one hour. 7. Add the vinegar and continue to simmer of another hour or until beef is tender. 8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. (Estimated cooking time: 2 to 3 hours.) 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 Direction:( Group Demonstration) Prepare the needed equipment, utensils and ingredients in the laboratory activity and do the following: 1. boning meat 2. trimming , slicing meat 3. portioning meat cuts 4. recipe for preparing the morcon A. From the table below, check if you have performed the following steps in boning, trimming and cutting meat. Steps in Boning, Trimming and Cutting Meat Yes No 1. Trim off any visible fat or gristle 2. Remove all excess fat 3. Slice the meat evenly 4. Use boning knife to cut leg of meat 5. Cut and scrape the meat away from the bones clearly
Module 4th yr | Lesson 2 72 B. Evaluation criteria for a finished product. 1. Correctness of procedure – 40% 2. Quality of product - 40% 3. Sanitary preparation - 20% 100% RESOURCES Learning Materials: Scoring sheet, ballpen , hand-outs and reference Supplies and Materials: Ingredients for the recipe Utensils and Equipment butcher’s Knife paring knife chopping board measuring cups and spoon REFERENCES Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF PROFESSIONAL COOKING AND BAKING – Revised Edition, pp. 34-35 Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT Copyright 2006, pp. 36-40. http://www.filipinofoodrecipes.net/ LESSON 3 PREPARING AND PRODUCING MEAT PRODUCTS INTRODUCTION The lesson deals with the preparation and production of meat products. It includes the selection of ingredients, filling, flavoring and marinades to enhance the flavor of meat products, and using proper equipment and machineries based on the manufacturer’s manual and enterprise.
Module 4th yr | Lesson 2 73 ASSESSMENT CRITERIA: 1. Varieties of portion-controlled meat products are prepared using suitable methods. 2. Suitable ingredients are selected according to standard and enterprise recipe requirements. 3. Fillings, flavorings and marinades for processed meat products are selected and used based on recipe requirements. DEFINITION OF TERMS Information Sheet 3.1 Meat Dishes and Entrees 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. There are four kinds of doneness in meat: 1. Rare – when pressed with a finger, the meat is very soft with jelly like texture. 2. Medium Rare – when pressed with a finger, meat feels springy and resistant 3. Medium – When pressed with a finger, meat feels firm and there is a definite resistance. 4. Well Done – when pressed with a finger the meat feels hard and rough. Nutrient Content of Meat Meat consists of water protein and fat, with a few minerals and some B vitamins. 1. Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce. marinade – a special liquid in which food is soaked before cooking entrees – main course coating – to cover with flour processed food – preserved food seasoning – addition of salt or black pepper to improve the flavor of food combine – to mix the ingredients in the bowl
Module 4th yr | Lesson 2 74 2. Fat –content can vary widely, according to the grade of meat and its cut. 3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter. 4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B), riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk. 5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals. SELF CHECK Direction: Answer the following questions; write your answer in your test booklet. 1. How do you test doneness of meat? 2. Enumerate and identify nutrients content of meat. REFERENCES Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT , 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 Information Sheet 3.2 Basic Preparation Methods of Meat 1. Washing Generally the only occasion in which you will have to wash meat is when it has come into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper. 2. Skinning Most of the meat you dealt with has been already skin by the supplier. 3. Dicing Meat are diced when it is cut into cubes for various types of casseroles, stems, and curries, and dishes such as steak and kidney pie and pudding. 4. Trimming Do this carefully: a. Improve the appearance of the cut or joint b. Leave as much of the meat intact as possible. c. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the type of meat, preference, and the cooking process to be used. d. Remove as much gristles and sinews as possible.
Module 4th yr | Lesson 2 75 5. Slicing 6. Seasoning It is the addition of salt and white or black pepper to improve the flavor of food. a. Use white pepper or cayenne pepper on food which you want to keep attractive with white color. b. Add salt to roast and grill after the meat has browned – adding salt before cooking will extract the juices of the meat to the surface, and so slow down the browning reactions (which need high temperature and dry heat). 7. Coating The two basic coatings are: a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant. b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs. Information Sheet 3.2 Meat Color and Meat Curing The color of fresh meat is principally due to myglobin and to a lesser extent hemoglobin. Myoglobin is a red solution protein present in the muscle. All white hemoglobin is the red protein in blood. The biological function of these two pigments protein is to combine reversibly with oxygen to supply oxygen to the various body activities of the animals while alive. During cookery or upon freezing for long periods, they become brown. Pink may remain pink even upon cured. Curing is the process of mixing meat with curing salt and sugar. This is true in the case of ham, bacon, and tocino. Nitrate which is produced by oxidation of potassium nitrate reacts with the myoglobin to form the nitrosomyoglobin which remains pink even after cooking. Hence, cured meats are pink in color even after cooking. Curing ingredients used in Processing Meat 1. curing salt 2. salt 3. sugar 4. nitrate 5. phosphate PT 6. anisado wine Methods of Tenderizing Tough Meat Cuts 1. Mechanical Methods – This involves pounding the meat using a device called meat tenderizer or a plain pestle as is practiced in making Indonesian or
Module 4th yr | Lesson 2 76 Chinese dried meat. Scoring, cutting into small portions, slicing into very thin white section and by grinding are the usual procedure. 2. Marinating – is primarily for heightening the flavor of meat but has tenderizing function as well. This is done by soaking meat in a solution made up of vinegar, wine or other acidic ingredients such as calamansi, salt and seasoning. 3. Use proteolytic enzymes. Certain plant, bacterial and fungal enzymes are usually used to tenderize meat. SELF CHECK Direction: Explain the following: 1. How does suitable ingredient affect the curing of meat? 2. What is the importance of preparation methods to quality meat products? REFERENCES Leuterio, Florida C., Technology and Livelihood Education for Sustainable Development , 2005, pp. 121 Brown, Amy, Understanding Food Principles and Preparation Second Edition, pp. 275-280 Activity Sheet 3.1 Suggested Recipe: LONGANISA (Native) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION Measuring spoon Measuring cup Mixing bowl Wooden spoon Refrigerator Plastic wrapper String 2 lbs. 1 lb. 5 cloves 1/3 tsp. ¼tsp. 3tsp. ¼ cup 1/3 cup 1½ tsp. 1tsp. 1tsp. Lean pork meat (coarsely ground or chopped) pork fat (diced, coarsely ground or chopped) cloves garlic (crushed and chopped finely) ground bay leaf, chopped salitre (available in drugstores) brown sugar soy sauce vinegar salt black pepper (powdered) red pepper (optional) PROCEDURE: 1. Measure and combine all ingredients except casing. 2. Let stand for 1 – 2 hours (as in marinating the mixture). 3. Fill casing with mixture. Tie the ends of casing with string of 4 inches interval.
Module 4th yr | Lesson 2 77 4. Refrigerate and let ripen for 2 days. Activity Sheet 3.2 CORNED BEEF (Meat Material - Beef, Carabeef, Chevon or Pork) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon pressure cooker casserole knife chopping board Polyethylene bag Ordinary plastic weighing scale refrigerator gas/electric stove Curing Mix (Cover pickle) 3 tbsp. 2cups ½ tsp 1 ½ tbsp 1tsp 1tablet/500g ½ tsp Salt, refined Water Curing salt Sugar, refined Phosphate Phosphate Sodium Erythorbate Seasoning Spices ½ tsp 1tsp 1tsp 1-2 pcs 1tbsp few stands 1cup MSG (Monosodium Glutamate) Pepper corn Garlic, chopped powder Bayleaf Corned beef seasoning (optional) Oregano powder ¼ top Water Beef seasoning (optional) Packaging Materials Polyethylene bag 6” x 8” (for ½ kg. package) Ordinary plastic, 8” x 11” PROCEDURE: 1. Select good quality raw materials. 2. Trim and weigh them. 3. Cut the meat into ½ -1 inch cubes. 4. Prepare curing mix (Cover pickle). 5. Soak meat in the cover pickle. 6. Cure either at room temperature for 8-10 hours or refrigerator temperature for 1-2 days. 7. Wash the cured meat to remove excess salt. 8. Cook the meat together with spices wrapped in gauze either by the use of:  a pressure cooker for 45 min. to 1 hour at 15 bls. Pressure  an open fire (ordinary casserole) 9. Separate meat from broth. 10. Flake meat and remix broth and meat at a ratio of 3 parts broth to 7 parts lean. 11. Product is now ready to eat as viand or be used as sandwich filling or can be stored in freezer packed in P.E. bags.
Module 4th yr | Lesson 2 78 Activity Sheet 3.3 SKINLESS LONGGANISA TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon casserole frying pan knife chopping board polyethylene bag ordinary plastic weighing scale refrigerator grinder gas/electric stove Curing Ingredients 1tbsp ½ cups 1tsp ¼ cups Salt Curing salt Phosphate Water Seasoning/ Spices 9-12 tsbp ½ to 1tbsp 2tbsp 2tbsp 2tbsp Sugar, refined Ground black pepper Garlic chopped Pineapple juice Anisado wine MSG (Monosodium Glutamate) Packaging Materials Paperlyne/ Plastic paper, cut into 6” x 6” square Polythylene bag, 6”x8” (for ½ kg package) PROCEDURE: 1. Select good quality raw materials. 2. Grind meat and fat. 3. Measure/ weigh all the ingredients separating curing ingredients and seasoning. 4. Prepare curing ingredients with the meat until well blended. 5. Add the rest of the ingredients. 6. Cure either at room temperature for 8-10 hours or at refrigerator temperature for 1-2days. 7. Wrap in paperlyne each piece weighing about 40 grams. 8. Pack in polyethylene bags. 9. Fry in cooking oil or store in freezer (2-4 months) or in refrigerator for one week). Activity Sheet 3.4 HAMBURGER TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon Meat Material 500 g. 500 g. Beef lean ground Pork, lean ground
Module 4th yr | Lesson 2 79 casserole knife chopping board polyethylene bag ordinary plastic weighing scale refrigerator grinder gas/electric stove Curing mix 1tbsp. 1tsp ¼ cup Salt Phosphate Water Seasoning/ Spices 1tbsp. 1tsp 1cup 1tbsp. ½ to 1 tbsp. 4tbsp 2pcs. Sugar Celery powder Onion, chopped Garlic chopped Black pepper, ground Flour Eggs, fresh Packaging Materials Paperlyne/ Plastic paper, cut into 6” x 6” square Polythylene bag, 6”x8” (for ½ kg package) PROCEDURE: 1. Select good quality raw materials. 2. Grind meat. 3. Measure/ weigh all the ingredients. 4. Add salt and phosphate in ½ cup water to the meat. 5. Mix until tacky. 6. Add the rest of the ingredients, mix until well blended. 7. Form into patties (50g wt or ¼ cup per patty) or pack into desire weight. 8. Freeze in package Activity Sheet 3.5 TOCINO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon casserole container knife chopping board weighing scale refrigerator gas/electric stove 2lbs. 1/4tsp 1tsp. 2tbsp. 7 to 10 tbsp 2tbsp. ½ tablet pork ham Prague powder phosphate coarse salt sugar Anisado wine (or ground star anise and/or tablet ascorbic acid (250 mg)
Module 4th yr | Lesson 2 80 PROCEDURE: 1. Slice the pork ham to about ¼ inch thickness. 2. Except for the meat, combine all ingredients in a container and mix well. 3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat. 4. Place the mixed ingredients in a covered container. 5. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete. SELF CHECKED Direction: (Group Demonstration) Prepare the needed equipment, utensils, and ingredients in the laboratory activity. 1. Native Longanisa 2. Corned Beef 3. Skinless Longanisa 4. Hamburger 5. Tocino EVALUATION CRITERIA FOR FINISHED MEAT PRODUCTS Name of Recipe: Good (3) Fair (2) Poor (1) i. Product 1. General Appearance: a. Attractive and appealing to appetite b. Pleasing and has a good color combination c. Ingredients are cooked just right d. Correct consistency 2. Palatability  Delicious taste 3. Nutritive value:  Highly nutritious 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
Module 4th yr | Lesson 2 81  Proper preparation and cooking procedures  Following the recipe correctly SCORE (Maximum 42points) Comments RESOURCES:  Supplies and materials  Ingredients  Meat condiments  Tools/Utensils  Butcher’s knife  Paring knife  Chopping board  Measuring cups and spoons REFERENCES Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT , 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 LESSON 4 STORING MEAT CUTS AND PROCESSED MEAT PRODUCTS INTRODUCTION The lesson deals on how to store meat cuts and meat products to avoid food spoilage, and contamination in foods. ASSESSMENT CRITERIA: 1. Food spoilage is minimized through appropriate storage techniques following enterprise regulations. 2. Quality of each cut and product is maintained through appropriate storage techniques. 3. Meat preservation method is applied if appropriate.
Module 4th yr | Lesson 2 82 DEFINITION OF TERMS Information Sheet 4.1 Storage Procedures for Meat Products 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. 1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables can be stored in less cold sections or in a special compartment such as the crisper. 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 perishable food – subject to decay or spoilage storage – a space for storing spoilage – to become rotten or decayed contamination – unintended presence of harmful substances or disease causing microorganisms in food sanitation – keeping the food equipment, utensils, and work area clean. vermin – various small animals or insects such as rats or cockroaches that are destructive, annoying or hazardous to health. food handling – any operation in the production, preparation, processing, packaging, storage, transport, distribution and sale of food decomposition – the state of being rotten or spoiled quality – characteristics processed food – meat processed by curing ingredients
Module 4th yr | Lesson 2 83 stored in an air-tight container to prevent the transfer of aromas to other foods. 2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be 18ºC or lower. Store frozen foods in their original packages. Foods to be frozen should be put in moisture-vapor proof wrapping. If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when if freezes. Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this point, microorganisms will begin to grow. Our sanitary laws and regulations are so designed to safeguard and promote health. Bacteria are all around us, but they are so small that they cannot be seen by the naked eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary such as those essential in preparing cheese. Other bacteria are essential in agriculture and industry. However, many types of bacteria are dangerous and cause diseases if allowed to multiply and be transmitted to humans. Food contaminated with bacteria can make people sick. Some of the common illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism. Sanitation is the best preventive measure against food-borne diseases. Sanitation means keeping bacteria out of food through personal hygiene and proper handling procedures. It also means keeping the food at proper temperatures so bacteria already present do not have much chance to multiply. Bacteria enter food in two ways. Some are naturally present in food when you buy it. Others get in because of careless handling when food is prepared and served. Bacteria cannot travel by themselves; they are carried about by people, animals, and insects as well as objects. Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and dairy products. From these foods, the bacteria contaminate other foods in the kitchen. Staphylococcus bacteria are found not only in raw meat but in food handlers with poor personal hygiene. The bacteria from food handlers can be transmitted to the food through sneezing and coughing. Bacteria thrive on food, moisture, and the right temperature in order to grow. With careless handling these growing conditions can occur in any kitchen.
Module 4th yr | Lesson 2 84 SELF- CHECK Direction: Answer the following questions on a separate sheet of paper. 1. What are the types of storage used to minimize food spoilage? 2. What are the appropriate storage techniques used to maintain the quality of meat products? 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 Information Sheet 4.2 Hygiene Practices in Storing Meat products To achieve high standards of sanitation, the following measures should be strictly observed: 1. See to it that physical equipment and layout are conducive to sanitary practices. 2. Handle, store, and refrigerate food properly to prevent spoilage and contamination. 3. Safeguard the food during distribution and service. 4. Wash and sanitize dishes, glasses, utensils, and equipment. 5. Clean floors walls, ceilings, counters, tables, and chairs regularly. 6. Eliminate vermin and rodents from food areas. 7. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers. 8. Make sure that food service employees are in good health, and are not carriers of communicable diseases. The three principal groups of communicable diseases that must be guarded against in public feeding operations are respiratory, intestinal, and skin diseases. Require medical examinations for food service employees. 9. Provide a regular employee education on food service sanitation. The following table lists the common food-borne diseases, their causes, symptoms, and prevention. Illness and cause Kind of bacteria Symptoms Prevention Salmonellosis Caused by eating contaminated food and by coming in contact with a carrier Salmonella Carried by insects, rodents, and pets, especially turtles, birds, dogs, and cats. Can live and Severe headache followed by vomiting, diarrhea, abdominal cramps, and fever. Infants, elderly, and persons with  Wash raw food thoroughly.  Keep hot foods hot- temperatures above 60ºC destroy bacteria.
Module 4th yr | Lesson 2 85 grow in the human digestive tract, causing disturbances. Grow and multiply at temperatures between 6º and 46ºC low resistance are most susceptible. Severe infections cause high fever and may even cause death.  Keep cold foods cold- temperatures below 7ºC do not kill the bacteria but stop them from multiplying.  Keep hands, counters, and utensils clean. These stop spread and growth of salmonella. Perfringens poisoning Caused by eating food contaminated with abnormally large amount of bacteria. Likely to accumulate when large amounts of foods are not handled properly. This happens relatively often at large dinners not prepared by professional cooks, such as church suppers and community dinners. Clostridion perfringens Spore-forming bacteria grow in the absence of oxygen. Spores are everywhere – in food, soil, dust, and sewage. Found in human intestinal tract and in warm- blooded animals. Cooking temperatures kill bacteria but not spores. Surviving bacteria continue to grow in cooked food if not kept at right temperatures. Nausea without vomiting, diarrhea, acute inflammation of stomach and intestines  Serve cooked food immediately or keep at temperatures above 60ºC until ready to serve.  Refrigerate cooked meat promptly. Staphlococcal poisoning Caused by eating food containing the toxin Staphyloccus aureus Transmitted by food handlers who carry bacteria. These bacteria are fairly resistant to heat. Bacteria grow fastest and produce most toxin at temperatures Vomitting, diarrhea, prostration (tired feeling), and abdominal cramps. Generally mild and often attributed to other causes.  Bacterial growth can be stopped by keeping hot foods above 60ºC and cold foods below 5ºC.  Toxin is destroyed by boiling for several hours or by heating food in pressure cooker at 116ºC for 30 minutes.
Module 4th yr | Lesson 2 86 between 6º and 40ºC.  Cleanliness prevents spread of bacteria Botulism Caused by eating food containing the toxin Clostridium botulinum Spore-forming bacteria that grow and produce deadly toxin. Bacteria are found in soil and water. Spores are harmless but extremely heat resistant. In the absence of oxygen, as in a sealed container, and with low acid foods present, spores germinate. If canned food is not properly processed, bacteria is produced. They can also produce toxin in sealed containers and in low acid foods kept in refrigerator for two weeks or more. Double vision, inability to swallow, speech difficulty, and progressive paralysis of respiratory system. Can cause death. Most cases caused by improper home canning methods  In home- canning, low acid foods must be processed in a pressure canner to destroy spores. Toxin is destroyed by boiling for 10 to 20 minutes. Time required depends on kind of food.  Never taste or eat food from a can that is bulging, damaged, or leaking. Never eat food that does not smell or look normal. Destroy such food so children and animals cannot get into it. Proper Food Handling Practices 1. Select food properly. Buy meat, fish, pork, fruits and vegetables from reliable dealers. 2. Wash fresh fruits and vegetables well before eating them. Use a mild detergent and rinse well. Take raw seafood only when one is sure the source is not contaminated. 3. Wash hands with soap and water before handling food, especially after visiting the toilet, handling dust pans, coming from the streets or even using a handkerchief. 4. Do not store foods within the temperature danger zone (between 40ºF and 140ºF or 4ºC and 60ºC). At this temperature range, bacteria grow and reproduce best.
Module 4th yr | Lesson 2 87 The figure below shows the temperature danger zone where bacteria multiply. Information Sheet 4.2 5. Canned goods may contain contaminated foods. Do not accept cans if they exhibit the following characteristics:  swelled top or bottom  leakage  flawed seals  rusts  dents Moreover, cartons of cereal, sugar, dried fruits and vegetables, and flour should be rejected if:  the packages are punctured, torn or slashed.  the carton or packages are damp or moldy.  they contains insects or filth. 6. Products that have been thawed and refrozen must also be rejected. These can be detected through the presence of the following conditions:  fluid or frozen liquid inside the cartons.  large ice crystals on the product  product misshaped or distorted
Module 4th yr | Lesson 2 88 7. In storing foods, always follow FIFO – “First in, First out.” This simply means that goods should be stored and used in the order in which they were received. Furthermore, foods should only be stored in areas intended for food storage. 8. Pesticides and chemicals should be stored in their original, labeled containers. They should be locked in the cabinet, away from food handling and storage areas and in a location that will not contaminate food and food-contact areas. 9. Work in a clean place. Keep work surfaces clean 10. Use only clean utensils. 11. Make it a habit to use a tasting spoon for sampling food. Do not return the spoon to the food after it has been to the mouth. 12. Refrigerate perishable food to prevent spoilage or decomposition. Decomposition is brought about by biochemical activity of either the enzyme naturally present in food or microorganisms. Refrigeration temperature lowers the rate of growth of microorganisms and also decelerates the rate of enzyme action. In home refrigerators, keep food for a few days only. In cold storage, the temperature and humidity are controlled. 13. Freeze to retard microbial growth and enzyme action for a longer period. Practically all kinds of food can be frozen. The most important thing to consider is that the material to be frozen should be of good quality. Vegetables must be blanched first to destroy the enzymes which are not inactivated by freezing. 14. Keep the refrigerator and freezer scrupulously clean. 15. Serve and store food in clean containers. SELF- CHECK Direction: Discuss the following. Write your answer on a sheet of paper. 1. Importance of sanitation and hygiene in handling and storing meat products. 2. Symptoms and prevention of food-borne diseases 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 4th yr | Lesson 2 89 Information Sheet 4.3 Methods of Preserving Meat There are different methods of preserving meat. These include drying or dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze drying. 1. Drying – This is most common method of preserving meat. Drying involves the reduction of the original 70% of water content of the meat to about 15%. The removal of the moisture content does three things, namely:  Enzymatic changes are retarded;  Growth of microorganisms is much hampered  Microbes lose water and become inert. Ways of Drying Meat 1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture content of meat. Portable solar dyers can provide sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the storage life of meat 2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is more expensive than sun drying, dehydration is a more efficient method of removing moisture from meat. Products dried in this way are of higher quality and can be sold at better prices. B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its preservation. The flavor, color, and attractive glaze on the surface of the meat is desired like in ham, bacon, and tinapa. The heat generated during smoking destroys the enzymes and dries the product artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and hot smoking are the two types of smoking. Smoked meats include ham, bacon, and chicken.  Cold Smoking – The temperature is held between 26 to 43ºC and the products are smoked over a period of days or weeks. The products thus pick up a strong smoked flavor and are dehydrated as well.  Hot Smoking – The temperature is higher, from 71 to 79ºC. the high temperature speed up the drying process, giving the product a mild smoked flavor. C. Salting – Salt improves the keeping quality of meat. It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat. Information Sheet 4.3 D. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat. Curing agents also help improve the flavor and appearance of meat and retain its original color. Sugar minimizes
Module 4th yr | Lesson 2 90 the hardness of the straight cure process. It also makes the product more appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices give the desired flavor and aroma. E. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited period. F. Freezing – Meat is preserved at a temperature of 10ºC and below through this method. Freezing deactivates enzymes and bacteria. Meat can be preserved for two months to one year using this method. G. Canning – Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo pressure for a specific period of time. This process destroys the organism that causes spoilage. It maintains the high quality of meat product and extends its life for about a year. H. Freeze Drying – The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. The product to be dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of the water content. The remaining moisture is further reduced to 0.5% or lower by subjecting the product to high temperature as possible without destroying it. The texture, appearance, flavor, and nutritive value of freeze dried products are comparable to frozen foods. The products have a long shelf life and require no refrigeration. This method needs special equipment such as modern freeze dryer. Evaluating the Quality of Preserved Meat Products 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. Proper Storage of Preserved Meat 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. Processed food held in storage should be well-covered or wrapped to keep them from absorbing odors and flavors from other foods. They should be held below danger zone temperatures. Processed meat should be packed in desired and easy to thaw market units. Thawing a 25kilo pack of ground meat, for example, will be difficult. Systematic freezing of food in quantity for long-term storage requires special freezing equipment.
Module 4th yr | Lesson 2 91 Food Storage Chart Food Suggested Maximum Temperature (ºC) Recommended Maximum Storage Canned Products Frozen Products beef poultry Fresh Pork (not ground) Sausage, ground meat Cold cuts, Sliced Cured bacon Ham (tender cured) Ham (Canned) Dried Beef 21 -18 to -29 -18 to 29 18 to 29 3 to 4 3 to 4 3 to 4 3 to 4 3 to 4 12 months 6–12 months, in original package 3-6 months, in original package 1-3 months, in original package 3-5 days, in semi-moisture proof paper 1-4 weeks, tightly wrapped 1-6 weeks, tightly wrapped 6 weeks, in original container (unopened) 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: Practice storing the preserved meat products in your own school cafeteria. Observe the storage areas. Check the storage temperature. RESOURCES: Learning materials - modules - writing materials - references - hand-outs Meat and condiments Tools/utensils - basin - cutting boards - colander - plates - mixing bowl - butcher’s knife - kitchen spoon and fork - containers - jars REFERENCES: HOME TECHNOLOGY-FOOD MANAGEMENT AND SERVICE,MEAT AND STORAGE OF FOOD, pp. 62-113 Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY, 2006, pp. 323-350
Module 4th yr | Lesson 2 92 Unit of Competency: PREPARE AND COOK POULTRY AND GAME Module No.: 4 Module Title: Preparing and Cooking Poultry and Game Nominal Duration: 50 hours Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 93 PREPARE AND COOK POULTRY AND GAME Module Title: PREPARING AND COOKING POULTRY AND GAME Module Introduction: This module deals with the selection, preparation, cooking, presentation, and storage of poultry and game in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. select and purchase poultry and game; 2. handle and store poultry and game; and 3. prepare, cook and present poultry and game. PRE-TEST Direction: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. What do you call birds that are hunted for food? a. game c. poultry b. livestock d. swine 2. What do you call a desexed male chicken usually under 8 months old? a. broiler c. hen b. capon d. rooster 3. Which of the following poultry has originated from China and is noted for its tender and flavorful meat? a. chicken c. itik b. goose d. pecking duck 4. The young immature pigeon of either sex with extra tender meat is called___. a. duck c. rooster b. fryer d. squab 5. Which of the following classes of poultry is on sale especially during the Christmas Holiday? a. broiler c. jumbo broiler b. capon d. roaster 6. To what part of poultry does breast meat belong? a. dark meat c. variety meat b. tough meat d. white meat 7. Which of the following characteristics is a good quality of a live poultry? a. free from pin feathers and shows no cuts
Module 4th yr | Lesson 2 94 b. has clear eye c. heavy and the skin is watery d. thighs well develop 8. A young chicken that is usually 9 to 12 weeks of age is called ___. a. fryer c. roaster b. hen d. stag 9. How many days should a whole chicken be refrigerated? a. 1 day c. 2 to 4 days b. 1 to 2 days d. 3 to 4 days 10. What is a male chicken under 10 months old? a. fryer c. rooster b. hen d. stag 11. How do you classify fleshy part of chicken like breast? a. white meat c. dark meat b. entrails d. all of the above 12. What cookery method is used for a matured poultry? a. boiling c. roasting b. frying d. stewing 13. What cookery method is suitable for the less tender cuts? a. boiling c. roasting b. frying d. stewing 14. What is the best cooking temperature for poultry? a. low temperature c. moderate temperature b. high temperature d. low to moderate temperature 15. What cooking method is used for Tinolang manok? a. boiling c. steaming b. broiling d. stewing 16. The following are the steps in preparing roast chicken. Which one is the first step? a. combine marinade ingredients and marinate the chicken in it for at least an hour b. drain chicken and place on rack for roasting c. salt chicken inside and out d. wash chicken and dry with paper towel 17. What factor affects the poultry meat’s tenderness and juiciness? a. age c. cookery b. sex d. chicken cuts 18. Which of the following is not a domesticated poultry? a. chicken c. wild fowls b. duck d. goose
Module 4th yr | Lesson 2 95 19. Rigor mortis in chicken meat occurs after slaughtering, how do you prevent this? a. immediately place the meat in the freezer b. debone and cut chicken after 30 minutes c. cook the chicken d. wash and cut the chicken 20. Reheating of cooked poultry will result to dry dish. What is the remedy for this? a. cook using sauces and gravy b. remove fat before cooking c. overcook the poultry meat d. none of the above LESSON 1 SELECTING AND PURCHASING POULTRY AND GAME INTRODUCTION The lesson deals with the different classifications of poultry and game and the quality criteria in selecting poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are selected and purchased according to guidelines. 2. Poultry and game are received in accordance with the required quantity and quality of the enterprise 3. Items are received and endorsed in accordance with enterprise guidelines DEFINITION OF TERMS Information Sheet 1.1 Selecting and Purchasing of Poultry and Game Poultry consumption in the Philippines has increased markedly in the last decade. This is evident in the popularity of chicken dishes in restaurants all over the country. Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons, and quails. These are usually domesticated games – birds that are hunted for food. dressed - slaughtered birds that have been bled, defeathered and the organs are removed plump – fleshy pheasant – long tailed domesticated bird
Module 4th yr | Lesson 2 96 raised mainly for meat and/or eggs. Birds such as smites that are hunted for food are games. Classification of Poultry and Games Bird Uses Chicken Duck Turkey Goose Quail Pigeon Guinea fowl Wild duck Pheasant Meat, eggs Meat, eggs feathers Meat Meat, feather, eggs Meat, eggs Meat Meat Meat, feather 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. 1. Broiler or fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meated with soft, pliable, smooth-textured skin. 2. Roaster. A roaster is usually 5 to 6 months of age. 3. Capon. A capon is a surgically desexed male chicken usually under 8 months of age. 4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh. 5. Hen or Stewing chicken. Mature female chicken which is usually more than 10 months of age. It can also be a culled layer. 6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip. 7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday. Other Poultry 1. Peking Duck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat. 2. Duck or Itik is available and popular in many towns of Rizal as fried itik. 3. Squab. This is a young immature pigeon of either sex and has extra tender meat. Selecting Good Quality Poultry and game 1. Live Poultry a. has clear eyes b. a young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
Module 4th yr | Lesson 2 97 c. the bone at the tip of the breast is soft in younger chicken and thick in older chicken. d. small feathers indicate that the chicken is young. 2. Whole Poultry. These are slaughtered birds that have been bled and defeathered. a. Their head, feet and viscera are still intact. b. They should be clean, well fleshed. c. They have a moderate fat coverings. d. They are free from pinfeathers and show no cuts, scars or missing skin. 3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. skin must be smooth and yellow in color b. breast must be plump c. thighs are well-developed d. no objectionable odor e. heavy and the skin is not watery 4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned. 5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following: a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage b. white meat – breasts c. giblets – gizzard and heart SELF- CHECK A. Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. This refers to several kinds of fowls that are used as food. a. game c. poultry b. livestock d. swine 2. What is chicken is 9 to 12 weeks of age? a. broiler or fryer c. roaster b. hen d. stag 3. Which of the following poultry originated from China? a. chicken c. itik b. goose d. pecking duck 4. Which of the following characteristics is a good quality of live poultry? a. free from pin-feathers and show no cuts b. has clear eyes c. heavy and the skin is watery d. thighs are well-developed thighs
Module 4th yr | Lesson 2 98 5. What is a young immature pigeon of either sex and has extra tender meat? a. fryer c. roaster b. hen d. squab 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. Characteristics Good Fair Poor 1. Dressed Poultry a. skin is smooth and yellow in color b. thighs are well developed c. no objectionable odor d. heavy body, skin is not watery e. breast is plump 2. Whole poultry a. head, feet and viscera are intact b. moderate fat covering c. free from pin feathers d. no cuts of the skin e. clean and well-fleshed RESOURCES: Suppliers of poultry and game REFERENCES: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240 – 253 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp. 258 – 268 LESSON 2 HANDLING AND STORING POULTRY AND GAME INTRODUCTION The lesson deals with the proper handling and storing of poultry and game and the thawing of frozen poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are handled efficiently to minimize the risk of contamination and spoilage. 2. Frozen poultry and game are thawed in accordance with workplace and thawing procedure 3. Poultry and game are stored at appropriate temperature. 4. Storage condition is maintained at optimum temperature.
Module 4th yr | Lesson 2 99 DEFINITION OF TERMS Information Sheet 2.1 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. Handling and Storage of Poultry Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is thawed for cooking. Freezing and Thawing Poultry To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or paper and then frozen at -170oC (0oF) or lower. Although there are no abrupt changes in quality during the first few months of poultry storage, it has always been a good practice to use these chickens first which have been in storage longest and those with torn wrapper. Storage Time for Poultry and Game Product Refrigerator (35-40oF) Freezer ( 0oF) Chicken and turkey (Whole) Chicken (pieces) Turkey ( pieces ) Duck and Goose ( whole ) Giblets Wild duck, pheasant. Goose ( whole) 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 12 months 9 months 6 months 6 months 3 – 4 months 6 months thaw – to change from a frozen solid to a liquid by gradual warming. damp - moist slightly wet drip – to fall or let fall in drops stripped off - to remove or to take away
Module 4th yr | Lesson 2 100 Cooked poultry dishes Canned poultry, opened 2 – 4 days 1 day 4 – 6 months NR It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing release fluids called drip and the chances of bacterial spoilage are increased. When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing may be effected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running tap water for ½ to 1 hour. In both cases in their original wrap. However, frozen poultry or any other market forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible bacterial build. SELF- CHECK Direction: Demonstrate how to wrap poultry properly for freezing. RESOURCES: Equipment  Refrigerator  Freezer Supplies and materials  Whole poultry  Dress poultry  Poultry parts  Foil  Plastic wrapper REFERENCE: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp. 240 – 253 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp. 258 – 268
Module 4th yr | Lesson 2 101 LESSON 3 PREPARING, COOKING, AND PRESENTING POULTRY AND GAME INTRODUCTION The lesson deals with the common culinary terms related to poultry and game, appropriate cooking methods, (past and current trends in poultry and game dishes) preparing, cooking, and presenting poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are prepared based on the preparation technique and procedure 2. Poultry and game are cooked appropriately according to enterprise standard recipes and cookery methods 3. Variety of poultry and game dishes are prepared based on standard enterprise recipes 4. Poultry and game are served in accordance with enterprise standard 5. Poultry and game are presented using suitable sauces, garnishes and accompaniments. DEFINITION OF TERMS Information Sheet 3.1 Cookery Methods and Preparation Techniques As what have been discussed in your previous lesson, different forms of poultry are available in the market. Poultry is cooked to improve its palatability and tenderness and to destroy any bacteria or parasites present. Poultry should always be prepared properly and cooked thoroughly. Live poultry Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones. Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry. 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.
Module 4th yr | Lesson 2 102 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. Principles of Poultry Cookery 1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best cooked using moist heat. Dry heat is suitable for young birds. 2. The best cooking temperature for poultry is at low to moderate heat. This temperature range produces a more flavorful and tender product. This also minimizes nutrient loss and shrinkage of meat. 3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done immediately before roasting. It is best not to fill the cavity completely as this will prevent the poultry from being thoroughly cooked. 4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination. 5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color. 6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and more tender product. 7. To improve the palatability of lean poultry meat, basting can be done. POULTRY COOKERY Poultry, like meat may be cooked by either dry or moist heat method. The choice of method depends mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats. Fat content should also be taken into consideration. 1. Moist Heat Method As discussed earlier in this lesson, chicken are categorized into classes. All classes of chicken and other poultry for that matter may be cooked by moist-heat cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo, and relyeno. 2. Dry Heat Method The dry method is usually reserved for young tender Poultry. The poultry class of these chickens is specially termed “broilers and fryers” Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but have more fat than the broilers or fryers.
Module 4th yr | Lesson 2 103 Older birds need to be tenderized by moist cooking prior to dry heat cooking. One point to remember in poultry cookery; moist heat cookery may be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds. SELF- CHECK Direction: Make a compilation of poultry recipes and classify according to methods of cooking. Write the answer in your test note book. REFERENCES: Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS, COPYRIGHT 1999, PP. 258 – 268 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE COPYRIGHT 1993, PP. 82, 87 AND 146 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 - 66 Activity Sheet 3.1 SINAMPALUKANG MANOK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon ½ cup 15 pcs. 1 clove 1 ½ inch 1 large 3 pcs. 2 tbsps. 4 pcs. 4 m. sized 1 m. sized 4cup 2 to 3 cup cooking oil string beans cut into 1 to garlic, crushed pieces onion, sliced eggplant, cut in halves crushed or sliced ginger long hot peppers (sili) for flavoring tomatoes, sliced patis to taste chicken, sliced into serving pieces water finely chopped young sampaloc leaves PROCEDURE: 1. Sauté garlic, onion, ginger, tomatoes, and the chicken pieces. 2. Add patis, cover and simmer for about 20 minutes or until the chicken is almost tender.
Module 4th yr | Lesson 2 104 3. Add the string beans and eggplants, then cover and boil for 3 minutes. 4. Add the young sampaloc leaves, pepper and water. Cover bring to a boil and add seasonings. 5. Serve hot. Good for 8 persons. Activity Sheet 3.2 TINOLANG MANOK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 3 lbs. 2 tbsps. 2 tbsps. 1 tsp. 2 tbsps. 5 cup 1 clove ½ lb. 1 m. size 2 cup roasting chicken, cut up patis cooking oil salt fresh ginger, cut in stripes water garlic, crushed spinach or sili leaves onion, sliced pared, sliced green papaya PROCEDURE: 1. In a medium sized saucepan, heat oil over medium heat. Sauté ginger, garlic and onion for 1 minute. 2. Add chicken and sauté until chicken color slightly. Season with patis and salt. 3. Add water. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender. 4. Add papaya. Cook for 5 minutes or until papaya is tender. 5. Add sili leaves (or spinach); cover and remove from heat. Let stand for 5 minutes. Serve hot. Good for 5 to 6 persons. Activity Sheet 3.3 ROAST CHICKEN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon 3 kg. 2 tbsp. Marinade 3 tbsp. ½ cup 1 ½ tbsp. 2 ½ tbsp.. 1 tsp. roasting chicken salt minced onions soy sauce celery honey ground cinnamon
Module 4th yr | Lesson 2 105 wooden spoon 3 tbsp. 1/8 tsp. Sauce 1 tbsp. vinegar whole anis seeds cornstarch dissolved in 2 tbsps. water leftover marinade PROCEDURE: 1. Wash chicken thoroughly and dry with paper towel. Salt chicken inside and out. 2. Combine marinade ingredients and marinate the chicken in it for at least an hour. Preheat oven to 325oF. 3. Drain chicken and place on rack of roasting pan. Pour at least 1 cup of hot water in the bottom of the roasting pan and roast chicken for an hour or until done. 4. Transfer drippings to a saucepan. Add leftover marinade and bring to a boil. 5. Thicken with cornstarch dissolved in water. Reduce heat and continue stirring until thick. Correct with seasoning. 6. Serve sauce with cut up chicken and garnish with parsley. Serve hot. Good for 10 persons. Activity Sheet 3.4 STEAMED CHICKEN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan 1 whole 2 stalks 1 cup 3 tbsp. 4 tbsp. chicken (dressed) vetsin celery and leeks salt and pepper cream of mushroom soup chicken stock from steamer butter chopped giblets, liver, heart flour PROCEDURE: 1. Prepare chicken for roasting. Wipe dry and season inside and outside with salt, vetsin and pepper. 2. Dust chicken with flour and fry in hot lard. Lay the chicken, back downwards on a bed of celery and leeks in a steamer and steam until done. Then add the giblets, liver and hearts to the chicken. Serve with gravy.
Module 4th yr | Lesson 2 106 To make gravy 1. Heat butter in a saucepan and stir in flour. When brown, pour liquid from the steamer, stirring constantly, adding a little water if it is too thick. 2. Add chopped giblets, liver and heart and cream of mushrooms. 3. Season with salt and pepper. Good for 8 persons. SELF- CHECK Direction: Prepare the dressed chicken and cook the following recipe. (Sinampalukang Manok, Steamed Chicken, and Roasted Chicken Evaluate the finished product using the criteria below. Criteria for Evaluating Finished Product Qualities Good (5) Fair (3) Poor (1) 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 2 107 Supplies and Materials  Dressed poultry and game  Spices  Fruits and vegetables for garnishing  Lard, oil, flour REFERENCES: Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS, Copyright 1999, pp. 258 – 268 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE Copyright 1993, pp. 82, 87 and 146 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 – 66
Module 4th yr | Lesson 2 108 Unit of Competency: PREPARE AND COOK SEAFOOD Module No.: 5 Module Title: Preparing and Cooking Seafood Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 109 PREPARE AND COOK SEAFOOD Module Title: PREPARING AND COOKING SEAFOOD Module Introduction: The module deals with knowledge and skills required in selecting, preparing, presenting, and storing seafood in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. select and store seafood; 2. prepare and cook fish and shellfish; and 3. present and serve fish and seafood. PRE-TEST Direction: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. Based on the study, what is the cause of Iodine deficiency in the people in the Mountain Province? a. abundant supply of seafood are found in the local market b. diet are deficient with iodine c. they are mostly vegetarian d. none of the above 2. Which of the following market forms of fish is best in making Fish Tempura and Fish Fillet? a. whole b. Fillet c. Prawn d. Flaked 3. Which of the following steps prevents fish spoilage? a. cooking immediately after catching b. storing immediately after catching c. cleaning in running water d. cleaning and gutting before frying 4. Which of the following guides should be checked when buying fish? a. presence of microbial parasite b. fresh fish are expensive compare to stake fish c. changes in physical appearance of skin, eyes and gills d. discoloration usually blacking 5. Which of the following dishes is an example of moist cooking method of fish. a. relleno b. ischabeche c. pesa d. ihaw-ihaw
Module 4th yr | Lesson 2 110 6. Which of the following foods come from water? a. game c. poultry b. meat d. seafood 7. The following are the characteristics of good quality fish except one; a. gills are bright b. has no objectionable odor c. skin is shiny with scales intact d. the eyes are sunken and dull 8. What do you call the fish meat separated from the whole fish? a. dressed fish c. live fish b. flaked d. steaks 9. What is the market form of fish where essential parts are removed or eviscerated? a. deboned c. fillet b. dressed fish d. flaked 10. Which of the following shellfish is an example of cephalopods? a. crabs c. lobster b. kuhol d. squid 11. What is the light temperature of the refregirator in storing fish? a. 45 – 50°F c. 46 - 52°F b. 35 – 40°F d. 35 - 45°F 12. What is the oven temperature that is required in baking fish? a. 270 - 350°F c. 200 - 250°F b. 280 - 380°F d. 220 - 290°F 13. What method of cookery is appropriate for cooking large fishes such as lapu-lapu? a. broiling c. stewing b. frying d. toasting 14. What appropriate cooking method is used to dry anchovies? a. roasting c. stewing b. steaming d. toasting 15. Which of the following is used when handling the fish? a. gloves c. soap b. oil d. water 16. Which of the following is used in removing any remaining fish odors? a. lemon rind c. soap b. salt d. vinegar 17. The fish is cooked in small amount of water, vinegar, salt, sliced ginger, pepper and other spices. This moist heat method is ________? a. paksiw c. sinigang na isda
Module 4th yr | Lesson 2 111 b. kuhol d. steaming 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 20. The first step in cleaning fish is ______________. a. place the fish on the table for scaling b. scrape the scales with a blunt knife from tail to head c. cut a slit in the belly so that entrails can be removed d. wear a pair of canvas gloves before handling fish LESSON 1 SELECTING AND STORING SEAFOOD INTRODUCTION This lesson deals with the different types of selection and buying techniques in handling, storing, and thawing of seafood. ASSESSMENT CRITERIA: 1. Seafood are selected according to quality, seasonal availability, price and the requirements for specific menu. 2. Yields are estimated based on various types of seafood. 3. Seafood are handled and stored in accordance with enterprise handling and storing techniques. 4. Seafood’s are stored hygienically in accordance with enterprise handling techniques. 5. Frozen seafood are thawed correctly to preserve maximum quality and retain their nutrients. 6. When applicable, date stamps and codes are checked to ensure quality control if applicable. DEFINITION OF TERMS seafood - any sea animal or seaweed that is served as food. specks - small spots visceral - internal organs eviscerated - to remove the essential parts thorax - the part of the body between the neck and the abdomen
Module 4th yr | Lesson 2 112 Information Sheet 1.1 TYPES OF SEAFOOD The term seafood includes any of the cold-blooded animals living in water which are used as food by human beings. Seafood may come from either fresh or salt water and may be classified as fish and shellfish. 1. Vertebrate or finfish. Fishes with backbone. These are bangus, bisugo, tilapia, dalag, catfish and other fresh water fish. The edible portion consists of the fleshy meat on either side of the vertebral skeleton. The tail, fins, head and entrails are usually discarded as waste, but to some people, these parts or some of these parts maybe consumed. 2. Shellfish. Fish with shell. These are classified into crustaceans, mollusks and cephalopods. a. Crustaceans are shellfishes with hard shells over the back of the body and along the claws but have softer shells covering the lower part of the body and legs. Ex. Crabs, lobster and shrimps. b. Mollusks. There are two types of mollusks: the univalves with only one shell and bivalves with two shells. Example of univalve is: kuhol while bivalves are clams (kabibi, tulya), oysters (talaba) and mussels (tahong). c. Cephalopods have reduced internal shell. Squid, cuttlefish and octopus belong to this classification. SELECTION AND BUYING OF FISH AND SHELLFISH Characteristics of fresh Fish 1. Fresh fish has no foul odor. 2. The eyes are clear, full and bright, not dull and sunken. 3. Gills are bright red. 4. The flesh is firm and elastic. 5. Skin is shiny with scales intact. 6. Fish is covered with a natural lime, the odor and amount of which are the characteristics of the species. 7. Abdomen and belly walls are intact and free from discoloration. Characteristics of fresh Shellfish 1. Fresh shellfish such as crabs, talangka, mussels, oysters, snails, lobsters and shrimps, must be bought alive. 2. Fresh crabs should have firm joints that are stiff when bent, and they should be heavy for their size. 3. Fresh lobsters should have dark brownish green color with orange specks and bright eyes and should be heavy for their size. 4. Fresh oysters are difficult to open and the meat should have clear creamy color. 5. Live clams should have their shells tightly closed.
Module 4th yr | Lesson 2 113 6. Fresh shrimps should have their head intact, their meat firm, and with no objectionable odor. They are somewhat translucent and without black or orange color. Market Forms of Fish 1. Live Fish. There are fishes which can be marketed alive because they live long after catch. Good examples of these are dalag, hito and tilapia. 2. Whole or round fish. Most fresh fish is distributed in local market fish stalls as whole or round fish. Shortly after catch, fish is chilled in ice to prevent spoilage. 3. Drawn fish. This is a whole fish with the entrails removed. Preparation for cooking involves scaling and cutting as needed. Most fish in modern supermarkets are available in this form. 4. Dressed fish. Dressed fish has been scaled and eviscerated. Often the head, tail and fins are also removed. 5. Fillets. These are two meaty sides of the fish cut from the backbone. The skin may not be removed. A fillet cut from side of the fish is called a single fillet. A butterfly fillet consists of two single fillets held together by uncut flesh and skin in the belly portion of the fish. 6. Deboned. This is the form most convenient in the case of bangus. The deboned bangus is sold frozen often times marinated and ready-to- cook. 7. Steaks. These are cross section slices of dressed large fishes. A portion of the backbone is usually the only in a fish steak. Steaks which are half to two thirds of an inch thick are usually best. Steaks cut away from visceral cavity are solid slices and are preferred by discriminating of consumers. 8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like sticks. They are usually breaded and frozen. 9. Flaked. Fish meat separated from the whole fish is called flaked fish. Labahita is commonly made into flaked fish. Information Sheet 1.2 Market Forms of Shellfish 1. 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. 2. Whole. Most shrimps marketed locally are whole. 3. Shucked. These are bivalves or mollusks which have been removed from the shell. Oysters, clams and scallops may be sold in this form; Fresh shucked oysters have a translucent appearance. They become opaque with standing.
Module 4th yr | Lesson 2 114 4. Headless. Most shrimps, prawns and lobsters for exports are marketed in headless form, the head and thorax are removed. The head is removed mainly because it is the main source of bacterial spoilage during transport and also because it does not appeal to most foreign palates. 5. Cooked Shellfish. Shrimps, crabs and lobsters may be cooked in the shell prior to marketing. 6. Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed cooked, usually in cans. SELF- CHECK Direction: Answer the following questions or a separate sheet of paper. 1. What are the characteristics of fresh fish/shellfish? 2. What are the market forms of fresh fish/shellfish? Identify each. 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 Info Sheet 1.3 Handling and Storage Fish and fishery products are transported in fishing boats or commercial ships. Higher value fishery products like shrimps and prawns and special fish varieties especially those intended for restaurants and other institutional food service establishments may be transported by air. Land transportation for large quantities can be in open truck but the most common means of transporting up to 1000 kg is by owner type jeepneys. Insulated fish boxes or tubs are arranged on platforms as the rear end of vehicle. The method of handling and transport of fish as practiced may not always be for keeping the fish at optimum quality. But while both fisherman and trader are aware of this, cost considerations always prevail. Bigger fish operators, however, make sure that proper holding temperature of not more than 4C can be achieved with adequate icing and true insulated fish boxes. A water-soluble synthetic co-polymer with cold-retention ability is used to keep fish frozen during transport. The material is initially a powder that becomes a gel when water is added. The resulting gel is frozen at 40 to 30C before using. The fish is placed between bags of this frozen gel. The fish to be packed has to be cooled down first because the gel cannot cool fish at ambient temperature but it can maintain a cold temperature that will avoid thawing of an already frozen fish. The advantage of the gel pack is that it does not drip like ice so it is particularly suitable for air transport.
Module 4th yr | Lesson 2 115 Fish and fishery products are still sold in many wet markets and talipapa where icing is minimal or entirely without ice at all, in many cases. Fish and shellfish are displayed at ambient temperatures for extended periods allowing deterioration. Again this practice is gradually changing for the better. Storage Times for Seafood Product Refrigerator (35- 40F) Freezer ( 0o ) Fresh water fish, cleaned Fillets Steaks Cooked fish Smoked fish Canned fish Clams, oyster (shucked) Crabs Shrimps 3 – 5 days 2 – 3 days 3 – 5 days 3 – 4 days 1 – 2 weeks 1 day 7 – 9 days 7 days 3 – 5 days 6 – 9 months 4 – 6 months 2 months 1 month 4 – 5 weeks NR 3 – 4 months 2 months 6 – 12 months SELF- CHECK Direction: Perform the following activities: Visit a fish market. Identify as many fishes and shellfishes as you can you. Report to the class the number you have identified and submit a list. List down the kind of seafood that are available in your locality and compare this list with the seafood found in the market. RESOURCES: Equipment  Refrigerator  Freezer Tools  Plastic wrapper  Knives Supplies and Materials  Fresh fish  Shellfish REFERENCES: 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 2 116 LESSON 2 PREPARING AND COOKING FISH AND SHELLFISH INTRODUCTION The lesson deals with the preparation and cooking of fish and shellfish in accordance with enterprise standards. ASSESSMENT CRITERIA: 1. Fish is cleaned and eviscerated, correctly and efficiently according to enterprise standards 2. Shellfish and other types of seafood are cleaned and prepared correctly in accordance with enterprise standards 3. Seafood are cooked in accordance with enterprise standards using a variety of cooking methods, considering:  Cut, sizes and portion  Whole and fresh fish  Bone-in or boneless portions  Market forms of fish; live, fresh or frozen 4. Fish and shellfish are used for a variety of dishes and menu items. DEFINITION OF TERMS Information Sheet 2.1 Preparing Fish and Shellfish Fish and shellfish are cleaned properly before cooking. Fish is generally cooked for consumptions but some fish delicacies are raw. Raw fish has a translucent flesh. During cookery, this becomes opaque and the muscles are easily flaked. These are indications of doneness by moist and dry methods. The homemaker usually buys fish cleaned and dressed from the market. Cleaning fish 1. First, wear a pair of canvas gloves, if available. If not, dip your hands in salt before you handle the fish so that it will not slip and slide. Place the fish on the table and hold it firmly by the head with one hand. With the other hand, scrape the scales with a blunt knife working from tail to head. This can be done easily if the fish is soaked in cold water. 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
Module 4th yr | Lesson 2 117 2. Cut off the head and tail and remove the blood line. Then wash it in running water. 3. Rub both hands and utensils with moistened salt to remove odors before you apply any soap. Finally rinse it in salt and warm water before putting them in the regular dish water. Save lemon rinds to use on your hands in order to remove any remaining fish odors. Shellfish, like mussels, is soaked in water with salt to remove the sand inside the organism. This is done in a short time only. Cooking Fish and Shellfish Fish requires less cooking time because it has no connective tissues. The fish is cooked when it flakes easily and the eyeballs come out. When done, fish should be chalk-white in color. Shellfish like shrimps, crabs, lobsters and clams require only short cooking time. Cooking should be done in the shortest time to avoid loss of moisture, flavor and nutritive value. Shellfish cooked in many different ways, depending upon the kind to be cooked. 1. Shrimp. Shrimp is usually boiled either with the shell or already shucked. Bring to a boil at enough water to cover the shrimp. Season as desired. Cook shrimp. It may be iced and served as a cocktail. Shrimp Creole – in a rich tomato sauce and served on rice. Paella – a Spanish dish made with shrimp, with fresh vegetables and rice. Shrimp Curry – a spicy, hot dish from India. 2. Lobster and Crab. They are boiled the same way as shrimp. Enough water must be used to completely cover the shellfish. When the water boils, drop the live lobster or crab with its head first. Simmer for 12-15 minutes. Do not overcook. Lobster is served in many ways, it is served just as it comes from the boiling water, with a little melted butter and lemon on the side. Crab may be served whole, or the meat may be removed and mixed with sauce for crab bisque. Crab cakes fried in deep fat are also popular. 3. Oysters, Clams and Scallops Oysters are served raw as an appetizer, either on the half shell or in a cocktail glass. They can be baked, stuffed, poached, or fried. Oysters also make delicious bisque and stews. Clams are served raw like oyster, or fried, steamed, or cooked in chowder. Scallops should be slightly sweet, lean, juicy and tender with cream – colored flesh. They may be cooked in chowders and soups, or broiled on a skewer. 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 4th yr | Lesson 2 118 a) 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. b) 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. c) 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. d) 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. a) “Paksiw” na isda is cooking fish in vinegar, some water, sliced ginger, salt, pepper and other spices. It is actually a form of pickling. It is served after the vinegar has penetrated the fish for sometime. Due to its acidic nature, it does not spoil easily. b) “Sinigang na isda” is cooking fish in considerable amount of water, some vegetables and an acidifying agent such as unripe tamarind. Kangkong is commonly used as vegetable for this recipe. The liquid portion is large enough to serve as soup out of it. c) “Pesa” is usually a dalag cooked in rice washing, ginger and considerable amount of water to make a thin porridge. Vegetable and onion are also added. d) Steaming is another moist heat method of cookery appropriate for cooking large fishes such as lapu-lapu and apahap. Plain water may be used for steaming but the fish will acquire better flavor if herbs and vegetables are added to the water to make an aromatic broth. 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. 1. Which of the following is used before handling the fish? a. pair of glove c. oil b. soap d. water 2. What is used in removing any remaining fish odors? a. lemon rind c. sugar b. salt d. vinegar
Module 4th yr | Lesson 2 119 3. What method of cooking is appropriate for cooking large fish such as lapu- lapu? a. boiling c. steaming b. frying d. toasting 4. The fish is cooked in small amount of water, vinegar, salt, sliced ginger, pepper and other spices. This moist heat method is ______. a. paksiw c. sinigang na isda b. pesa d. steaming 5. Fat fish tastes better when cooked by ______. a. dry heat method c. steaming b. moist heat method d. toasting REFERENCES DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp. 257 – 266 SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright 1999, pp. 211 – 229 Activity Sheet 2.1 BAKED FISH TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven baking pan aluminum foil 1 whole 2 pcs 2 pcs. ⅛ tsp. 1½ tsp. 2 tbsps. 1 big 1 pc. bangus green onions (chopped) lemon slices seasoning salt butter tomato (chopped) dash of pepper onion (chopped) Procedure: 1. Rub fish inside and out with lemon slices. Sprinkle with salt. Let stand for about 30 minutes. 2. Combine tomato, onions, green onion, pepper, and salt.
Module 4th yr | Lesson 2 120 3. Stuff inside stomach cavity of fish. 4. Preheat oven at 400 F. Brush fish with melted butter, place in a baking pan lined with greased aluminum foil and bake for 30 minutes or until fish flakes easily when pricked with fork. 5. Baste with butter while baking. Serve hot. Good for 6 to 8 persons. Activity Sheet 2.2 FISH ESCABECHE MACAO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 1 large 5 tbsp. 1 large 4 tbsp. 2 large 2 tbsp. 5 tbsp. large fish vinegar onion brown sugar green and red cornstarch sweet pepper(cut into strips) vetsin to taste soy sauce pinch of black pepper (pounded) Procedure: 1. Clean and fry fish and set aside. 2. Fry garlic, onions and sweet pepper. Make a medium thick gravy from the mixture of water, vinegar, soy sauce and cornstarch. 3. Add the fried garlic, onions, sweet pepper and boil for 3 minutes. Season with vetsin. 4. Place the fish on a platter, pour the gravy over it and garnish with onions and parsley. Serve hot. Good for 6 to 8 persons.
Module 4th yr | Lesson 2 121 Activity Sheet 2.3 STIR FRIED SQUID TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying fan 750 g 5 tablespoons 1 tablespoon to taste 1/2 teaspoon 250 cc 50 g 8 pcs. 1/2 teaspoon 4 cloves 8 pcs. 1/2 teaspoon squid cooking oil lime juice salt clear stock basil leaves salt for rubbing the squid fried shallots, for garnishing Spices (ground) red chilies fresh ginger, chopped garlic shallots 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. Activity Sheet 2.4 TAHONG AFRITADA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying fan 1½ kilo 1 8-oz can 1 cup 200 grams 1 tbsp. 200 grams 1 tbsp. 2 tsps. 2 tsps. 4segments ¼ tsp. tahong Del Monte tomato sauce mussel broth potatoes, diced and fired bread crumbs Baguio beans, cut diagonally peanuts, ground ginger juice salt garlic, crushed vetsin (optional)
Module 4th yr | Lesson 2 122 1 pc. ¼ cup 1 pc. 4 tsp. onion, chopped oil red bell pepper; cut into strips atsuete juice PROCEDURE: 1. Steam to open tahong in boiling water. 2. Remove meat from shell. Set aside. 3. Sauté garlic, onions and tahong. 4. Add ginger juice and stir. Pour tomato sauce, tahong, broth and atsuete juice. Add the vegetables. Season. 5. Simmer for 3 minutes. Add peanuts, bread crumbs and potatoes. 6. Mix to combine all ingredients. Simmer for 5 minutes more, Serve hot. (Good for 6 persons) SELF- CHECK Direction: Prepare the ingredients, tools and equipment. Perform the following: 1. Baked Fish 2. Fish Escabeche Macao 3. Stuffed Squid 4. Tahong Afritada RESOURCES: Equipment  Freezer  Refrigerator  Gas Range  Oven Tools and utensils  Basin  Casserole  Frying pan  Bowls  Ladle  Knife  Chopping board Supplies and Materials  Fresh fish  Fresh shellfish  Spices  Fresh vegetables REFERENCES: DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp. 257 – 266 SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright 1999, pp. 211 – 229
Module 4th yr | Lesson 2 123 LESSON 3 PRESENTING AND SERVING FISH AND SEAFOOD INTRODUCTION The lesson deals with the proper presentation and serving fish using garnishing techniques according to recipe and enterprise standard. ASSESSMENT CRITERIA: 1. Fish and seafood are prepared, presented and served considering the following criteria:  Palatability  Visual appearance  Harmony of ingredients  Comparative sizes between dishes and garnish  Quality and taste 2. Suitable sauces and dips are prepared according to recipes and enterprise standards. 3. Presentation and garnishing techniques are selected and used according to recipes and enterprise standards. 4. Services are carried out according to enterprise methods and standards. DEFINITION OF TERMS Information Sheet 3.1 Garnishes and Sauces Suited for Fish and Shellfish Good garnishes are: beets, carrots (sticks, curls, or shredded), celery, sliced cucumbers, green pepper rings, hard-cooked eggs, parsley, lemon, lettuce, paprika, pickles and watercress. Garnishes and sauces add to the appearance, color, and flavor of fish and shellfish. Seafood seems to use a special accent. Sauces that are especially well suited are: butter, Hollandaise, tomato, chili, lemon and butter, mayonnaise, egg and olive. 1. garnish – a way of decorating food using additional food items. 2. Mise en place – basic preparation procedure prior to operation.
Module 4th yr | Lesson 2 124 Criteria for Judging the Presentation and Serving Cooked Fish and Shellfish Product Good ( 5 ) Fair ( 3 ) Poor ( 1 ) a) General Appearance: Attractive and appealing to appetite Pleasing and has a good color combination Ingredients cooked just right __________ __________ __________ _________ _________ _________ _________ _________ _________ b) Palatability Delicious taste c) Nutritive Value 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. SAMPLE RECIPE OF FISH WITH GARNISHES Broiled Fish with Garnishes TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 1½ pounds 4 tbsp. fillets pinch salt butter parsley or water cuss lemon sauce pepper PROCEDURE: 1. Grease the broiler pan and place it 2 inches below flame. 2. Set the broiler at 350F and preheat.
Module 4th yr | Lesson 2 125 3. Wash and cut fish in serving – sized pieces. 4. Place fish or preheated broiler pan with the skin side toward the flame. 5. Brush the fish with melted fat and broil until slightly brown. 6. Turn it carefully and baste with the fat. 7. Broil for 5 to 8 minutes. Test to see if done. 8. When done, season it with salt and pepper, and move it to a hot serving platter. 9. Garnish it with lemon and parsley. SELF- CHECK Direction: Perform the following:  Prepare one fish dish together with appropriate sauce and garnish.  Present and serve attractively with suitable garnishes and sauces. RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp. 257 – 266 www.shutterstock.com
Module 4th yr | Lesson 2 126 ti Unit of Competency: PREPARE AND COOK VEGETABLES, FRUITS, AND EGG DISHES Module No.: 6 Module Title: Preparing and Cooking Vegetables, Fruits, and Egg Dishes Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 127 PREPARE AND COOK VEGETABLES, FRUITS AND EGG DISHES Module Title: PREPARING AND COOKING VEGETABLES, FRUITS, AND EGG DISHES Module Introduction: The module covers the knowledge, skills, and attitudes required in preparing various vegetables, fruits, egg, and starch dishes in a commercial kitchen or catering operation. Expected Outcome After completing this module, you should be able to: 1. prepare and cook vegetables and fruit dishes; 2. prepare and cook starch dishes; 3. prepare and cook egg-based dishes; and 4. store vegetables, fruits, eggs, starch, and other food stuff properly. 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. 1. How can you avoid loss of nutrients during vegetable preparation? a. wash them before paring and cutting. b. soak in lukewarm water after cutting. c. blanch them first before paring and slicing. d. rub the surface with plenty of salt after paring. 2. Squash contains Vit. A, which is a fat-soluble vitamin, therefore it is better to cook it as a. bulanglang b. ginisang kalabasa c. pinakbet d. sautéed Squash with Tofu 3. Why do camote tops turn brownish green when added to fish or pork sinigang? a. it is an indication that the vegetable is overcooked. b. it is a normal reaction of the chlorophyll with the acetic acid in vinegar. c. the compounds in vegetables react with the medium where it is cooked. d. the brownish green color indicates that the chlorophyll content is enhanced. 4. Cabbage develops strong flavors when cooked because of the sulfur compounds that give it a unique characteristics. To avoid this, you should a. add fats to the recipe b. not overcook the vegetable c. lengthen the cooking time of the food. d. use plenty of water in cooking the vegetable. 5. What must be done to inactivate the enzyme and avoid browning of fruits like santol after paring? a. soak in water with alum.
Module 4th yr | Lesson 2 128 b. blanch for a few minutes. c. boil until the tissue softens. d. cool in the refrigerator for several minutes before paring. 6. Which of the following plants is rich in protein? a. sweet potato c. radish b. legumes d. lettuce 7. Which part of the egg is considered the rich source of cholesterol? a. air cell b. shell c. white d. yolk 8. How can you facilitate ease in removing the shell of hard boiled eggs? a. dip in cold water. b. immerse in vinegar. c. coat the shell with some cake flour. d. put inside the refrigerator for 3 minutes. 9. Eggs are used in baking of the products to a. promote tenderness b. enhance their flavor. c. bind the ingredients together. d. prolong their keeping quality. 10. In food storage, FIFO rule or the first in, first out rule means to a. use the oldest products first. b. consume first the most expensive products. c. use the most recently purchased supplies first. d. consume the products stored at the innermost part of the cabinet. LESSON 1 PREPARING AND COOKING VEGETABLE AND FRUIT DISHES 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 1. Vegetables and fruits are selected according to season availability, quantity, quality and price 2. Vegetables, fruits, and potato accompaniments are selected to complement and enhance menu items 3. Variety of vegetables and fruit dishes are prepared using suitable cookery methods to preserve optimum quality and nutrition 4. Vegetables and fruits are attractively presented using suitable garnishes.
Module 4th yr | Lesson 2 129 DEFINITION OF TERMS Information Sheet 1.1 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 Vegetables are classified according to parts of plants used, chemical composition, and nutritive value. According to Parts of Plant Used 1. Roots are underground parts of the plant. Example: cassava, sweet potato, taro, radish, yam beans, togue and ube. 2. Tubers are short thickened, fleshy parts of an underground stem like potato. 3. Bulbs are underground buds that send down roots and are made up of very short stems covered with layers. Example : garlic, onion, leeks, chives and shallots 4. Seeds are parts from which a new plant will grow. Example mungbean, garbanzos, cow pea, kidney bean, soy bean, white bean. 5. Stem and shoots are stalks supporting leaves, flowers, and fruits 6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage, mustard, petchay, pepper leaves. 1. vegetables – the edible parts of plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots and flowers. 2. preserve - to keep safe, free from spoilage 3. frozen - process to prolong shelf life, covered with ice to prevent spoilage and the growth of micro organism temperature of 0oF (8oC) or below. 4. appetizers - a portion of food or drinks served before the main course 5. braise - to cook slowly in covered utensils in a small amount of liquid 6. broil - to cook directly over a live coal 7. garnish - to decorate dishes with pieces of colorful and contrasting food, using fruits and vegetables
Module 4th yr | Lesson 2 130 7. Fruits include ampalya upo, sayote, cucumber, eggplant, bread fruit , okra, patola, squash, tomato and sweet pepper. 8. Flowers are exemplified by cauliflower, squash flower and caturay. According to Chemical Composition 1. Carbohydrate rich – examples: seeds, roots and tubers 2. Protein rich - include seeds such as legumes and pulses 3. Fat rich – examples: nuts, olives and avocado 4. High moisture content – examples: mushrooms, tomatoes, celery, cauliflower, radish, lettuce, and cabbage According to Nutritive Value 1. Minerals 2. Vitamins 3. Other carbohydrates According to pigment or color 1. Green color pigment – CHLOROPHYL – peas, asparagus, green bean, cabbage, spinach, broccoli, green pepper 2. Yellow and Orange pigment – CAROTENOIDS – carrots, yellow camote, squash, ripe papaya, corn. 3. Red color pigment – ANTHOCYANINS– (red, blue and purple) red cabbage, beets, red pepper, pamintom, tomatoes, red water melon. 4. White color pigment – ANTHOXANTHINS – potatoes, yellow skinned onions, cauliflower. Flavonoids- are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS. According to flavor and aroma 1. mild 2. strong 3. pungent Texture and Characteristic of Vegetables and Fruits 1. Toughness 2. Stringiness 3. Slicing quality 4. Crispness Major Flavor Component of Fruits a. Sugar b. Acids c. Sulfur compound d. Tannins e. Some volatile constituents
Module 4th yr | Lesson 2 131 Standard for Cooked Vegetables 1. Cooked vegetables which are not starchy should be tender but still slightly crisp. 2. The starchy vegetables such as potato should be soft throughout. 3. Cooked vegetables should be flavored and pleasant to the taste. 4. Seasonings and sauces should not dominate the natural flavor of the vegetables but complement it. 5. Color is very important to the appearance of vegetables. REMINDERS IN THE PREPARATION OF VEGETABLE DISHES 1. The best vegetables to serve are those that have fresh garden look and taste 2. Cook vegetables whole or in big pieces, Use a little amount of water unless it is soup or sauce, and cover the pot while cooking. 3. Cook legumes like monggo, garbanzos, and sweet peas, initially in high heat. When the water is already boiling, lower the heat to simmering point. 4. You may combine legumes with meat and other vegetables or they may be cooked in a syrup and served as dessert. 5. Vegetables that are eaten raw, like lettuce and tomatoes, should be well washed even though they do not look dirty. Cooking root crops and cereals Minimize the starchy taste that is commonly present in root crops, such as ube, sweet potatoes, togue, potatoes and many others like cereals.  Cook these until the starch and carbohydrates present are cooked.  When cooked, the shape and size vary; rice for instance, when cooked becomes swollen, soft and opaque. Don’t overcook cereals so it will not become mushy, watery or soggy. Buying fruits and vegetables 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. Ways of cooking vegetables 1. Blanching Preferably simmer vegetables in minimum amount of water. 2. Frying  Stir frying using a small amount of fat.  Deep fat frying. Deep fat is used to cover or float vegetables 3. Broiling Cooking over direct heat like that of cooking “inihaw na talong.” 4. Braising Place food in a covered pan or skillet with about 2 tbsp. butter or moist drippings 1 or 2 tbsp. water.
Module 4th yr | Lesson 2 132 5. Steaming 6. Pressure cooking Nutrients are often conserved due to shorter cooking time required and the use of a small amount of cooking liquid. 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. Factors to be considered in selecting fruits 1. Variety of the fruits, example: Saba banana, lakatan 2. Maturity or degree of ripeness 3. Freshness 4. Size Market forms of fruits 1. Fresh 2. Canned 3. Frozen 4. Dried Methods of cooking / preparing fruits 1. Baking 2. Broiling 3. Sautéing 4. Stewing Uses of fruits 1. Salads and spreads 2. Juices and jams 3. Ice cream 4. Candies 5. Preserves 6. Wine-making 7. Marmalades 8. Desserts 9. Pickle 10. Candy SELF- CHECK Directions: Answer this question on a separate sheet of paper. 1. What are the factors to consider in choosing fruits and vegetables to be cooked? 2. How are fruits and vegetables classified? 3. How can you preserve the nutritive value of fruits and vegetables during preparation and cooking?
Module 4th yr | Lesson 2 133 REFERENCES: De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS, 3rd Edition pp. 334, 336, 497, 509 Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU, FOOD AND NUTRITION II, pp. 45 D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, Family Measures Hospitality, Revised edition, pp. 78-79 Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005, pp. 1-70 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, pp. 61 – 62 Activity Sheet 1.1 CHOPSUEY TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven 2 tbsp. 2 tbsp. 3 gloves 2 pcs. ¼ kilo 2-3 pcs. ¼ kilo 2 tbsp. 1 tbsp ¼ kilo 10 pieces 2 pieces 1 piece ¼ kilo ¼ kilo 2-3 stalk 2-3 stalks 2 cups 1 tbsp. cooking oil sesame oil (optional) garlic crushed onion (large) pork, cubed chicken giblets and liver chicken wings cut into small pieces fresh shrimps, shelled fish sauce (patis) MSG snow peas (sitsaro) bitchuelas bell pepper, red and green big slices medium sized carrot, round thin slice cabbage, chopped 1-1/2 squares cauliflower broken into flowerets leeks, chopped 1 inch long celery, chopped 1 inch long chicken or meat broth cornstarch, dissolved in ¼ c. water 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 2 134 Activity Sheet 1.2 GUYABANO JUICE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION strainer measuring cup spoon container refrigerator/ chiller 1 pc. 1 cup ½cup ½ cup fully ripe guyabano white sugar warm water calamansi juice PROCEDURE: 1. Wash the guyabano and divide it into two equal parts. 2. Get all the pulp and crush in about 5 cups of water. 3. Strain to remove all the seeds and the hard portion. 4. Add the rest of the water .Mix with calamansi juice and sugar. 5. Chill and serve cold or with ice. Activity Sheet 1.3 PAPAYA ALE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION strainer measuring cup spoon container refrigerator/ chiller 1 cup ½cup 3 cups 3 tbsp. mashed ripe papaya pulp white sugar cold water calamansi juice
Module 4th yr | Lesson 2 135 PROCEDURE: 1. Strain the mashed papaya. Add the sugar, calamansi and water. 2. Mix well and chill. 3. Serve cold. Activity Sheet 1.4 BUTTERED MIXED VEGETABLE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole knife strainer chopping board measuring cup measuring spoon wooden spoon sauté pan gas or electric stove 120 g./ 4 oz 120 g./ 4 oz 120 g./ 4 oz 45 g./ 1 ½ oz to taste to taste frozen sweet corn frozen broad beans frozen French beans butter salt pepper parsley chopped ice cold water PROCEDURE: 1. Bring water to the boil in a saucepan and, when boiling, add the vegetables. Cook for about 5-8 minutes. 2. Transfer to ice cold water. Drain and leave to dry. 3. Melt the butter in a saucepan and add the vegetables. Heat slowly, tossing or stirring occasionally, until heated through. Add salt and pepper to taste and stir in the parsley. Serve immediately. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe following the standard procedure. Evaluate the finished product using the checklist below.
Module 4th yr | Lesson 2 136 Evaluation Checklist of Finished Product EVALUATION CHECKLIST Yes No 1. Basic principles of cooking were followed in preparing food 2. Food was prepared within the allotted time 3. Expenses were kept within the food budget. 4. The dish prepared looked good and palatable. 5. The dish was toothsome and appetizing. 6. Ingredients were properly combined. 7. Foods were arranged attractively on serving plates. 8. The dish satisfied the diners’ appetite. 9. Preservation of food nutrients in preparing the food was considered. Numerical Value: 9- Very good 6- Fair 3- Poor RESOURCES: RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS, 3rd Edition pp. 334, 336, 497, 509 Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU, FOOD AND NUTRITION II, pp. 45 D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, FAMILY MEASURES HOSPITALITY, Revised Edition, pp. 78-79 Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005, pp. 1-70 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, pp. 61 – 62
Module 4th yr | Lesson 2 137 LESSON 2 PREPARING AND COOKING STARCH DISHES INTRODUCTION The lesson deals with the preparation of the varieties of starch-rich food, and the different sauces and accompaniments appropriate to starch-based dishes. ASSESSMENT CRITERIA 1. Variety of starch foods are selected, prepared, and cooked according to enterprise recipes. 2. Optimum quality of starch food is ensured using appropriate methods and standard procedures. 3. Cooked starch dishes are presented attractively. DEFINITION OF TERMS Information Sheet 2.1 Starch exists in nature as the main component of cereals and tubers. It plays an important role in achieving the desired viscosity in manufactured and processed foods like corn starch pudding, sauces, pie filling and gravies. Starch is the source of up to 80% of calories worldwide. Starchy foods  rice  corn  cassava  wheat  potato  Starch – nutrient carbohydrates found notably in corn, potatoes, wheat and rice, and is commonly prepared as a whole tasteless powder.  Viscosity –measures the resistance of a fluid which is being deformed by tensile stress.  Gel – jelly-like mixture formed when the particles of a colloidal become relatively large.  Gelatinization – a point when jelly is form.  Amorphous – lacking definite organization or form. Birefringence – is defined as double refraction of light in a transparent molecularly order material that is caused by the existence of orientation- dependent differences in refractive index.
Module 4th yr | Lesson 2 138 Common source of manufactured food starch 1. corn 2. potato 3. tapioca (cassava) Starches are named after its plant sources  corn starch from corn  rice starch from rice  tapioca from cassava Classification of Starch 1. Native Starch refers to the starches as originally derived from its plant source. 2. Modified Starches are those with structures altered by treatment with physical or chemical agents. Starch Properties and Reactions 1. Gelatinization. Native starch granules are insoluble solids. When suspended in water, one gram of starch can associate with 0.5 to 1.0 g water, swelling very slightly. 2. Viscosity. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness. This increase in viscosity is a characteristic of gelatinized starches. Characteristics of complete gelatinization 1. Loss of birefringence, which is evident only when viewed with a polarizing microscope. 2. Increase in viscosity is readily observed. 3. Increase in clarity, also easily observed. High viscosity – the gel is firm and resists flow. Low viscosity - the gel flows The type of sugar influences the temperature and rate of gelatinization. The effect of sugar is attributed to competition for water. It was observed that sugar actually interacts with the amorphous areas of the starch granules. Different sweeteners added to starch gel preparation. 1. honey 2. molasses 3. panutsa or granulated sugar Factors Affecting Starch Paste Viscosity and Starch Gel Strength 1. Stress (Stirring)- Granules in gelatinized cornstarch dispersion break apart due to stirring.
Module 4th yr | Lesson 2 139 2. Kind and Amount of Starch will influence paste viscosity and gel strength. With “native starches” the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylose the firmer the gel (greater gel strength). 3. Heating rate-the faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature. 4. Endpoint Temperature  Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.  Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength.  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. 5. Cooling and storage conditions  If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure.  If cooled too slowly, the amylase fractions will have a chance to align too much and become too close together and the liquid portion will not be trapped in the micelles. In both instances there will be weeping and syneresis. 6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers a. Addition of acid or enzyme can also cause dextrinization.  Dextrin – a pale powder obtained from starch, used mainly as an adhesive.  In making kalamansi pudding or pie, if the juice is added early in the gelatinization process, dextrinization of the starch will occur resulting in decreased viscosity and gel strength.  Sugar will delay or inhibit gelatinization of starch.  Starch pudding with excess sugar will be less viscous or form less firm gel.  A cake may collapse as the structural contribution of starch is delayed or inhibited.  Decreased starch paste viscosity and gel strength results because the sugar competes for water won’t be available for gelatinization. The kind of sugar used also affect viscosity.  Fat and surfactants, will serve to “waterproof” the starch granules so that water will not penetrate as readily during the gelatinization process. 3. Retrogadation when cooled, gelatinize amylase- containing starches set into a rigid gel. 4. Retroradation is defined as the reassociation of the linear amylase chains by hydrogen bonding. The rate of staling is dependent on the product formation, the baking process, and the storage conditions.
Module 4th yr | Lesson 2 140 5. Syneresis is characterized by the expulsion of moisture from the gel. This reaction occurs in all kinds of gels:  puddings  jellies  custards  gelatin  agar 6. Dextrinization Dextrins – are partially hydrolyzed starches that are prepared by dry roasting starch. In home kitchens, dextrinization is achieved by toasting of flour for polvoron, rice flour for kare-kare sauce and bread slices for breakfast. 7. Hydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food. a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as:  Pineapple pie resulting in reduced viscosity or firmness of the pie filling. Modified Starches – are starches that have been altered physically or chemically to modify on or more of its key chemical and/or physical property. Functional Properties of Starches Starch plays various roles in food, a typical multi-tasker. 1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked. 2. Colloidal stabilizers 3. Moisture retainer 4. Gel forming agents 5. Binders 6. Package 7. Flavor carriers Flavor carriers – its ability to trap oils and fats, which absorb flavoring substances more efficiently. Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. Functions of Starch and Application in Filipino Dishes Functions of Starch Type of Food Preparation Recipes Thickening Sauces, Gravies, Pie fillings and soups Sauces: Sweet sour, lechon, lumpia, kare- kare, palabok Pie filling: mango, buko, apple, pineapple Soups: Arroz caldo, cream soups.
Module 4th yr | Lesson 2 141 Gelling Puddings, kakanin Bread pudding, maja blanca, sapin-sapin, kutchinta, cassava bibingka Binding and filling Meat loaves and meat emulsions Luncheon meat, hot dogs, Vienna sausage, chicken nuggets, chicken balls, Ukoy, tempura Stabilizing Beverage, syrup, salad dressing Chocolate drinks, fruits drinks, yogurt drinks, cooked dressings Moisture retaining Cake fillings, candies Cake rolls, cream fillings Coating or ducting Breads, confectionery, pastries Pan de sal, Biscuits, cansies, espasol Diluent Baking powder, Cupcake Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-kare sauce, breadings Common Problems in Starch Cookery 1. Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch 3. Skin Formation. Skin formation is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. 4. Scorching. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan. 5. Raw Starch Flavor. This is due to ungelatinized starch. Nutritional Significance of Noodles and Pasta The Physiological function of noodles and pasta will depend on its starch and other constituents. Since it is basically a starchy food, the nutritional significance discussed for starches also applies. In addition to starches, including resistant starches I(RS), noodles and pasta may contain other fibers and some proteins and fat as well. Nutrients contain:  Water  Protein  Fat  Carbon  Calcium  Phosphorous  Iron  Thiamin  Riboflavin  Niacin
Module 4th yr | Lesson 2 142 Dried Noodles and Pasta  Macaroni • Miki  Spaghetti • Chicken Mami  Pancit Canton • Linguini  Bihon • Lasagna  Sotanghon  Miswa SELF- CHECK Direction: Answer the following questions. Write your answer on a separate sheet of paper. 1. What are the common problems in starch cookery? 2. How can these problems be remedied? 3. What are the factors affecting starch paste viscosity and gel strength? REFERENCES: Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman,BASIC FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175 Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS, pp. 228 – 235 Activity Sheet 2.1 FETTUCCINE ALFREDO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon grater sauce pan 250 ml. 60 g. 700 g. 250 ml. 175 g. to taste to taste heavy cream butter fresh fettuccine heavy cream freshly grated parmesan chess salt pepper PROCEDURE: 1. Combine the cream and butter in a sauté pan. Bring to a simmer, reduce by ¼, and remove from heat.
Module 4th yr | Lesson 2 143 2. Drop the noodles into salted boiling water. Return to full boil in drain. The noodles must be slightly undercooked because; they will be cooked in a cream. 3. Put the drain noodles in a pan with hot cream and butter. Overlong heat tosses the noodles with two forks until they are well coated with the cream. 4. Add the remainder of the cream and the cheese and toss to mix well. 5. Add salt and pepper to taste. 6. Plate and serve immediately SELF- CHECK Direction Assemble and prepare your materials/ cooking outfit and ingredients needed to prepare Fettuccine Alfredo. Evaluate your work properly by marking the appropriate column that will best describe your output. EVALUATION CHECKLIST GOOD FAIR POOR Color – appealing to the eyes Texture – fine, not overcooked Flavor – aroma arouse the appetite RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman, BASIC FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175 Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS, pp. 228 – 235 www.google
Module 4th yr | Lesson 2 144 LESSON 3 PREPARING AND COOKING EGG-BASED DISHES 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 7. Variety of egg dishes are prepared and cooked according to standard recipes, using a range of methods. 8. Egg dishes are correctly prepared and cooked to ensure optimum and desired quality, consistency, and appearance. 9. Eggs are used for a variety of culinary uses. DEFINITION OF TERMS Information Sheet 3.1 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.  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.
Module 4th yr | Lesson 2 145 Nutritive Value of Egg 1. Eggs are protein foods 2. Fresh eggs contain all the vitamins except Vitamin C. 3. They are important sources of iron, phosphorous and trace minerals. 4. It contains low calcium found in the shell which is not edible. 5. It is also a source of Vitamin D. 6. The egg yolk has iron and riboflavin. Preparing and cooking egg according to standard recipes I. Grading a. Marketing  sorting  characteristics – quality and weight b. Grading according to  egg shell color  characteristics – quality and weight  quality – grouping and sorting II. Cookery Method a. Preparation of egg and uses  food  garnishes  ingredients CLASSIFICATION OF EGG COOKERY 1. Egg cooked in the shell – a good cooked egg is tender. The yolk is well centered, completely coagulated and has no yolk darkening. It is easy to peel. Boiled Egg as garnish for  pansit  paella  embutido  sarciado  relyeno  morcon  tamales Note: Peeling ability of eggs is improved by bringing egg temperature to room temperature prior to cooking and cooling. The cooked egg is immediately placed in tap running water. 2. Egg cooked out of the shell  Peeled eggs are broken out of the shell and carefully dropped into boiling water.
Module 4th yr | Lesson 2 146 3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken out of the shell and pan fried in a small amount of cooking oil without breaking the yolk. 4. Scrambled eggs are prepared by whipping the whole egg out of the shell and then pan frying just like fried egg.  As thickening agent (like in custard)  Leche flan  Pudding  Masapan FUNCTIONS OF EGGS a. food color b. leavening agent Preparation:  slightly beaten egg white  shift foam  stiff egg STORAGE OF EGGS Preservation – During the dry season, when there is an abundance of eggs, preservation measures to prolong keeping quality may be applied through the following: 1. Refrigeration which involves a temperature of 4°C (40°F).
Module 4th yr | Lesson 2 147 2. Salt curing whereby eggs are preserved in saturated salt solution for 2 weeks, the salt gradually penetrates the egg through its porous shell. 3. Pickling whereby hard cooked eggs are placed in glass jars and garnished with green and red pepper, pickling solution consists of vinegar, refined sugar, salt and juices. 4. Oil coating involves clogging the egg shell pores by submerging the eggs in mineral oil to prevent moisture loss during storage. More Tips about Eggs 1. 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. 2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut has more vitamin A and calcium. Open your “balut” at the rounded end and get its full sumptuous taste by putting it whole in the mouth. 3. Eggs are easy to digest and so may be eaten even by infants, some babies, though, may have an allergy, so don’t give them eggs too early. 4. Dip hard boiled eggs immediately in cold water to peel the shell easily. This also prevents a dark ring from forming around the yolk. 5. People with hypertension should limit or avoid the yolk where the fat is. SELF- CHECK Direction: Answer the following questions in your test booklet. 1. What are the important functions of eggs particularly in baking? 2. How can we prolong the shelf life of eggs? 3. Why should eggs and egg-dishes be avoided by people with hypertension? 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 Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING Revised, pp. 298 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 2 148 Activity Sheet 3.1 LECHE FLAN (CUSTARD) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 2cups 8pcs 1tsp. 1cup 1/2cup evaporated milk egg yolks lemon rind or vanilla sugar caramel syrup PROCEDURE: 1. Scald the milk in a double boiler for 15 minutes. Beat egg yolks. 2. Add the sugar, milk and flavoring. Pour into mold lined with caramelized baine-marie sugar. 3. Place this in a bigger pan half-filled with water. 4. Steam or bake for about 1 hour or until mixture becomes firm. 5. Cool before removing from the molder.Serve. Activity Sheet 3.2 ROYAL STUFFED EGGS TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 6pcs ½ cup ½ cup 1tbsp. 2tbsp. cooked eggs, shelled, halves canned tuna fish, drained and flaked finely chopped celery chopped green pepper mayonnaise Baguio lettuce
Module 4th yr | Lesson 2 149 PROCEDURE: 1. Mash the boiled egg yolk then mix it with tuna fish, flavored with chopped green pepper and chopped celery and add mayonnaise. 2. Stuff halved egg whites the mixture. 3. Line a serving dish with baguio lettuce. 4. Arrange stuff eggs attractively. Activity Sheet 3.3 CRAB-STUFFED EGG TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet oven 4pcs. 1tbsp. 1/2tsp. 1tbsp. 1cup 2 slices 1/4cup hard boiled eggs mayonnaise salt lemon or calamansi juice freshly cooked crab meat bread, quartered and toasted grated cheese PROCEDURE: 1. Remove eggs from the shell and cut in halves lengthwise, then carefully remove yolks and press through a sieve. 2. Add mayonnaise, salt and lemon juice to sieve yolks and blend thoroughly. Add crab meat. 3. Lightly lift crab mixture back into egg whites and place on slices of toast. Arrange in a single layer in a Pyrex baking dish. 4. Pour tomato sauce over the arranged food sprinkle with cheese. 5. Bake in a moderately heated oven (375F) for 15 to 20 minutes. SELF- CHECK Direction: Assemble and prepare your materials/ cooking outfit and ingredients needed to prepare: a. Poached egg b. Fried egg
Module 4th yr | Lesson 2 150 After the preparation, make your evaluation using the criteria: Appearance - - - - - - - - - - - 30 Taste - - - - - - - - - - - 25 Preparation - - - - - - - - - - - 20 Cost - - - - - - - - - - - 15 Time - - - - - - - - - - - 10 TOTAL - - - - - - - - - - - 100 RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295 Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING Revised, pp. 298 L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND ME, FOOD AND NUTRITION II, pp. 45 LESSON 4 STORING VEGETABLES, FRUITS, EGGS, STARCH, AND FOOD STUFFS INTRODUCTION The lesson deals with the proper storage of vegetables, fruits, eggs, and starch foodstuffs to prolong their shelf life. ASSESSMENT CRITERIA 1. Fresh and processed eggs, vegetables, and fruits are stored at proper temperature. 2. Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedure
Module 4th yr | Lesson 2 151 3. Fresh and processed eggs, vegetables, and fruits are kept in accordance with the required conditions. DEFINITION OF TERMS Information Sheet 4.1 PROPER FOOD HANDLING Proper food handling includes protecting food from possible contamination during the processing and storage prior to serving. 1. Keep hands clean and touch food with hands as little as possible.  Make sure that food workers wash hands in warm soapy water before handling food. 2. Separate the preparation of meats (potentially hazardous foods) from other foods.  To prevent cross contamination do not prepare fruits and vegetables on surface used for the preparation of uncooked meats, poultry or fish.  To prevent bacterial growth, frequently clean preparation surface and utensils with a sanitizing solution. 3. Do not let anyone with skin infection, open sore or illness handle food.  If food workers are sick, send them home or assign them to non-food related duties. Great tasting fruits and vegetables begin with proper storage at home. Use the FIFO rule. (First In, First Out). Use whatever is oldest first and continually rotate your stock to ensure freshness and reduce waste. GENERAL RULES FOR STORING FOOD 1. All foods must be cleaned first before they are stored. 2. Hot foods should be cooled before covering and storing. 3. Food must be placed in appropriate containers, properly wrapped and packed, using plastic bags, aluminum foil or wax paper. 4. Strong flavored food should be carefully covered or wrapped if placed in the refrigerator to avoid contaminating other foods. Odor absorbent materials 1. techniques – a method of accomplishing a desired product 2. quality – essential character; nature, degree or grade of excellence. 3. enterprise – a business organization, especially when directed toward profit. 4. fresh – not stale or spoiled. 5. package – a commodity or a unit of product; uniformly wrapped or sealed. 6. freeze –to become frozen; to make extremely cold.
Module 4th yr | Lesson 2 152 should be placed inside the refrigerator like a piece of charcoal or hard pandesal. THREE CATEGORIES OF STORAGE EQUIPMENT 1. Refrigeration and freezing storage 2. Heated cabinets and serving counter for cooked foods. 3. Refrigerated and heated carts and trucks used to deliver prepared food from a central production unit of various facilities or units where food is served. FIFO RULES APPLY TO ALL TYPES OF FOODS 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. Different requirements in the storage of fresh products items. a. Peaches, plums and nectarines, can be left at room temperature while ripe, are refrigerated until ready to use. b. Tomatoes should never be refrigerated because cold damages texture and ultimately the taste. 2. FROZEN FOODS – should be stored at 0oF or less. The maximum length of storage for frozen items varies, but for most fruits and vegetables, a good rule is six months. 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) 4. DRIED foods should be stored in cool, dark areas. Storing in airtight containers in the refrigerator is a great option. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage. The higher the temperature, the shorter the storage time. PROPER FOOD STORAGE TIPS  Organize fruits and veggies We often store fruits and vegetables into crispers together, but apples and some other fruits produce juice called ethylene, that speeds ripening in vegetables. Store them separately so that vegetables will not ripen too fast.  Know which food needs room temperature. We tend to keep most of our fruits and vegetables in the refrigerator. But cold temperatures can actually damage some produce like squash, tomatoes and oranges.  Use oven packaging. This flimsy package from the butcher protects your meat from freezer burn. Put it in a vacuum sealed or, zip lock bag with the air squeezed out.
Module 4th yr | Lesson 2 153  Protect your dry goods. Dry kitchen products like flour, cornmeal and other grains can attract bugs that make them unusable. Store them in the refrigerator or in the freezer where they will be safe from pests.  Chill your banana. Most of us keep our bananas on the counter. But it seems like they spoil almost as room as they ripen. Instead, store them in your refrigerator once they have ripened. The skin will turn brown but their inside lasts a lot longer.  Shield leftovers from the air. Many of us end up throwing out leftovers because they went bad. To prevent it, don’t just cover the top of the bowl with foil and plastic wrap. Instead, transfer your leftovers to an airtight food storage container to keep them fresh. STORAGE OF EGGS 1. Eggs are stored according to the processors recommendations. The safe internal temperature of egg is 71C. 2. Egg whites solids are kept dry, as stable during storage even at room temperature. 3. Spray dried egg white with glucose removed has an almost infinite shelf life. 4. Dried whole egg and yolks solids should be kept cool, less than 10C to maintain quality. 5. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. 6. If dried eggs are combined with any ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 0 to 10C. Reconstituted eggs should be used immediately. SAFE STORAGE OF EGGS AT HOME 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. FREEZE EGGS FOR LONGER STORAGE 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. Storing Starch Food stuff  Seal and place it in a room temperature which is free from any chemical elements that cause spoilage.
Module 4th yr | Lesson 2 154 For Starch Foodstuff  Transfer the foodstuff in a clean container and cover the container with foil or wrap it with a foil then place it inside the refrigerator for storage. SELF- CHECK A. Direction: Answer the following questions in a sheet of paper. 1. What are the proper ways of storing the following foodstuffs? a. fruits and vegetables b. eggs and starch dishes 2. Why is instituting FIFO rules important? B. Direction: Do the following activities. 1. Bring fresh fruits, vegetables, and eggs. Prepare your materials needed in wrapping and sealing foods ready to be stored. 2. Demonstrate the wrapping and sealing process and to be presented to your teacher for evaluation. RESOURCES:  Learning materials  Supplies/ Materials/ Equipment  Personal protective equipment REFERENCES: Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND SERVICE OPERATION, Copyright 2007, pp. 25 – 31 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 WWW.Sbephd or glehsl proper, htm…
Module 4th yr | Lesson 2 155 Unit of Competency: PREPARE HOT, COLD, AND FROZEN DESSERTS Module No.: 7 Module Title: Preparing Hot, Cold, and Frozen Desserts Nominal Duration: 50 hours Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Module 4th yr | Lesson 2 156 PREPARE HOT, COLD, AND FROZEN DESSERTS Module Title: PREPARING HOT, COLD, and FROZEN DESSERTS Module Introduction: The module deals with the knowledge, skills and attitudes required in the preparation of a variety of hot, cold, and frozen desserts in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. prepare and produce desserts; 2. prepare sweet sauces; 3. prepare accompaniment; and 4. store desserts. 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 2. The purpose of storing dessert is to a. increase it’s volume b. soften food tissues c. improve the palatability d. enhance freshness and quality 3. Which of the following packaging materials is NOT used for storing desserts? a. aluminum foil c. glass jars b. plastic cellophane d. ceramic bowls 4. What must be done with the vegetables and fruit carvings used in garnishing to make them look fresh? a. soak in iced water for at least 10 minutes b. refrigerate for 5 minutes c. sprinkle with clean tap water d. immerse in a salt solution 5. How can we prevent apples from turning brown? a. soak in water with sugar b. rinse in diluted lemon juice c. refrigerate overnight d. wash with lukewarm water 6. Which sauce will you prepare if the dessert available is a simple dessert? a. cold c. hot fudge b. light d. rich
Module 4th yr | Lesson 2 157 7. The following are thickening agents used in the preparation of sauce, EXCEPT a. baking powder c. cream b. cornstarch d. flour 8. Which of the following is considered the simplest dessert? a. custard c. gelatin b. fruits d. puddings 9. All of the following are characteristics of good fruit desserts, EXCEPT a. appetizing aroma c. simple and attractive b. slightly chilled temperature d. moderately sweet 10. A good baked custard has a. irregular shape c. soft texture b. smooth texture d. thin syrup LESSON 1 PREPARING AND PRODUCING DESSERTS INTRODUCTION The lesson deals with the different types of desserts, their characteristics, ingredients and the equipment used in preparing and producing desserts. ASSESSMENT CRITERIA 1. Ingredients are selected, measured, and weighed according to recipe requirements. 2. Appropriate equipment are selected and used in accordance with manufacturers manual. 3. Standard or enterprise recipes are used. 4. Creative and innovative desserts are produced. DEFINITION OF TERMS Information Sheet 1.1 The choice of a dessert depends on the type of a meal. A light meal is to be followed by a substantial dessert such as blancmange with chocolate sauce and a heavier meal by fruit or a fruit dessert. 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.
Module 4th yr | Lesson 2 158 TYPES OF DESSERTS AND THEIR CHARACTERISTICS I. Fruits The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. Characteristics of good fruit desserts: a. appetizing aroma b. simple c. clean washed appearance d. slightly chilled 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. The three general types of cheese based on consistency are: 1. Soft a. unripened cheese b. ripened by bacteria 2. Semi – hard a. ripened by mold b. ripened by bacteria 3. Hard a. with gas holes b. without gas holes III. Gelatin Dessert 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 2 159 Characteristics of baked custard a. firmness of shape b. smooth, tender texture c. rich and creamy consistency d. excellent flavor Characteristics of soft custard a. velvety smooth texture b. rich flavor c. has pouring consistency of heavy cream V. Puddings Puddings are relatively simple to prepare and vary with sauces. These are classified as: 1. Cornstarch pudding, sometimes called blancmange 2. Rice pudding 3. Bread pudding Characteristics of Pudding a. attractive appearance b. excellent consistency c. well – blended flavor d. firmness of shape e. an accompanying sauce to add interest VI. Fruit Cobblers These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold. VII. Frozen Desserts 1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. 2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg white. 3. Frozen Soufflés and Frozen Mousses – made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer. EQUIPMENT, TOOLS AND UTENSILS FOR DESSERTS cooking range saucepan refrigerator spatula measuring cups/spoons grater bowls knife beater wooden spoon molder strainer fork
Module 4th yr | Lesson 2 160 SELF- CHECK Direction: Answer the following questions. Write your answer on a sheet of paper. 1. Why are fruits considered the simplest dessert? 2. What are the characteristics of well baked custard? 3. How are cheeses classified? REFERENCES Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 96 – 105. Belmonte, Leonarda R. et. al, PHILIPPINE FIESTA RECIPES pp. 114 – 122. Activity Sheet 1.1 FRUIT COCKTAIL TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon refrigerator/chiller 2 cup 1 tsp. 1 tsp. 1tbsp. 1 tbsp. 4 slices ⅔ c. sugar 1 cup ripe papaya, peeled and cubed citric acid calamansi juice almond extract honey canned pineapple, tidbits sugar water PROCEDURE: 1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water. Add ½ tsp. citric acid. 2. When cooked, add ¼ almond extract. 3. Cook singkamas similarly. Combine all the fruits and mix well. 4. Chill before serving. For dressing, use honey-calamansi juice mixture. 5. Add mixture to fruits before serving.
Module 4th yr | Lesson 2 161 Activity Sheet 1.2 MOLDED FRUIT GULAMAN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon molder refrigerator/chiller 4 slices 2 bars ½ cup ½ c. milk 1 pc. 2 cup ripe mangoes (scoop the flesh) gulaman, torn into pieces pineapple (diced) (evaporated milk or fresh) banana (neatly cut) water 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. Activity Sheet 1.3 SOFT CUSTARD TOOLS AND EQUIPMENT INGREDIENTS QUANTITY sauce pan double boiler measuring cups wooden spoon egg beater spoon for testing 3 pcs 3tbps. 2cups 1tps. pinch of eggs, slightly beaten (or 6 yolks) sugar milk, scalded whipped cream ( optional) salt
Module 4th yr | Lesson 2 162 PROCEDURE: 1. Scald the milk in a sauce pan over low fire. 2. Combine the eggs, salt and sugar. 3. Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir constantly to avoid scorching. 4. Test with a spoon to see if done. If done, the spoon is well-coated with the custard. Add vanilla and cool quickly. 5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired. Note: If you accidentally overcook the custard and it curdles, set the pan in cold water and beat smoothly with an egg beater. Activity Sheet 1.4 MAJA BLANCA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven 4 cups 10 pcs. 1 cup 3 cups 4 cups coconut cream young corn on the cob -or- creamed corn sugar coconut finely grated PROCEDURE: 1. Scrape corn kernels from the cob. 2. Pound or put through a food processor. 3. Strain and squeeze through cheesecloth. 4. Mix with coconut cream. 5. Add 2 cups sugar and cook in a saucepan. 6. Stir continuously until thick. 7. Pour into a mold. For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until golden brown. Sprinkle over pudding. *Note: Skip steps 2-3 if using creamed corn.
Module 4th yr | Lesson 2 163 Activity Sheet 1.5 FRESH PEACH COBBLER TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION knife large saucepan 2 mixing bowls measuring cups measuring spoons baking dish – 6x8 inches or 8 inches. round pan sifter pastry blender or knives spoon 3 cups 1 cup 1 cup 1 tbps. 1 tbps 1 tps. ½ tps 1 cup ½ tps 1½ tps 3 tbps ½ cup peeled sliced peaches sugar water cornstarch cold water butter cinnamon (heavy cream, if desired ) BISCUIT DOUGH sifted enriched flour salt baking powder fat milk PROCEDURE: 1. Set the oven at 400oF. 2. Heat the peaches, sugar and water. Blend the cornstarch and 2 tablespoons water and add to the peaches then, cook about 5 minutes. 3. Place the peaches in the bottom of the baking dish and dot the mixture with butter and cinnamon. 4. Prepare the biscuit dough – sift the dry ingredients, cut in the fat until the mixture resembles cornmeal, add the milk all at once, and mix. 5. Drop the biscuit mixture on top of the peaches by spoonfuls. 6. Bake for 30 minutes. 7. Serve hot, cut into squares and top with some of the juice in the pan. 8. Serve with thick cream, if desired. Activity Sheet 1.6 CHOCOLATE MOUSSE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION weighing scale mixing bowl utility tray rubber scraper electric mixer refrigerator/chiller 500 g. 125 g. 180 g. 250 g. 75 g. 250 ml. bittersweet chocolate butter egg yolks egg whites sugar heavy cream PROCEDURE: 1. Melt chocolate over hot water. 2. Remove from heat and add butter. Stir until the butter is melted and completely mixed in.
Module 4th yr | Lesson 2 164 3. Add the egg yolks one at a time. Mixed in egg yolk completely before adding the next. 4. Beat the egg whites until they form peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not over beat. 5. Fold the egg whites into the chocolate. 6. Whip the heavy cream until it form soft peaks. Fold it into the chocolate mixture. 7. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube. 8. Chill the mousse well before serving. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe following the standard procedure. Group I - Fruit dessert Group II - Gelatin dessert Group III - Pudding Group IV - Frozen dessert CRITERIA FOR JUDGING THE FINISHED PRODUCT Product Good (5) Fair ( 3 ) Poor (1 ) 1. Fruit a. appetizing aroma b. simple c. clean d. slightly chilled TOTAL 2. Gelatin dessert a. attractive color b. excellent flavor c. firm, easily cut d. well-distributed fruits e. interesting shape TOTAL 3. Pudding a. attractive appearance b. excellent consistency c. well-blend flavor d. accompanying sauce to add interest TOTAL 4. Frozen a. attractive appearance b. excellent consistency
Module 4th yr | Lesson 2 165 c. well-blend flavor d. accompanying sauce to add interest TOTAL RESOURCES: The following resources are needed:  cooking range  chiller/refrigerator Tools/utensils  measuring cups/spoons mixing bowls  strainer/colander  beater  grater  molder  saucepan  wooden spoon  fork  spatula Supplies and materials  fresh fruits  gelatin  milk  cheese  eggs  cornstarch  rice starch  bread flour  sugar REFERENCES Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 – 105. Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes, pp. 114 – 122.
Module 4th yr | Lesson 2 166 LESSON 2: DECORATING, PORTIONING, PRESENTING DESSERTS 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 1. Desserts are decorated appropriately to enhance presentation. 2. Desserts are portioned according to enterprise standards. 3. Desserts are presented attractively in accordance with enterprise presentation techniques. 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. Information Sheet 2.1 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. Stages of Doneness in Sugar Cooking Stage Temperature °F °C Thread 230 110 Soft ball 240 115 Firm ball 245 118 Hard ball 250-260 122-127 Small crack 265-270 130-132 Crack 275-280 135-138 Hard crack 290-310 143-155 Caramel 320-340 160-170 Measure syrups, toppings, and garnishes for portion control. For syrups, use pumps that dispense measured quantities or use ladles. Standard Scoops for Portioning Ice Cream Desserts Parfait – 3 no. 30 scoops Banana Split – 3 no. 30 scoops
Module 4th yr | Lesson 2 167 A la Mode topping for pie or cake – 1 no. 20 scoops Sundae – 2 no. 20 scoops Plain dish of ice cream – 1 no. 10, 12 or 16 scoops Ways of Presenting Ice Cream Desserts 1. Parfaits are made by alternating layers of ice cream and fruit or syrup in a tall, narrow glass. There are usually named after the syrup or topping. Example: a chocolate parfait comprises three scoops of vanilla or chocolate ice cream alternating with layers of chocolate syrup and topped with whipped cream and shave chocolate. 2. Sundaes or coupes consists of two or more ice cream or sherbet in a dish or glass and topped with syrup, fruits, toppings and garnishes. These can be prepared in unlimited variety like serving in an ordinary soda fountain glass, or a crystal champagne glass. Examples: Peach Melba – vanilla ice cream topped a fresh, poached or canned peach half. Napped with sweetened raspberry puree (Melba Sauce) and garnish with slivered almonds. Pear Belle Helene – vanilla ice cream topped with a poached or canned pear half napped with chocolate sauce and garnish with toasted slice almonds. 3. Bombs are ice cream modes made by lining a chilled mold with softened ice cream, freezing it hard, and then filling the center with another flavor of ice cream or sherbert and freezing it again. The dessert is unmolded unto a cold platter for service and decorated as desired with whipped cream, fruits or confections. 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 Tools and utensils Ice cream scooper Sherbert glass Knife Chopping board Utility tray Supplies and Materials Ingredients for frozen desserts
Module 4th yr | Lesson 2 168 REFERENCES: Gisslen, Wayne; PROFESSIONAL COOKING Copyright 2007 pp 106-124 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 1. Range of hot and cold sauces are produced to desired consistency and flavor. 2. Thickening agents suitable for sweet sauces are appropriate. 3. Sauces are stored properly to retain desired quality and characteristics. DEFINITION OF TERMS Information Sheet 3.1 Sauces can give an entirely different appearance, flavor, color, and moisture to desserts. Kinds and Varieties of Sauces 1. Rich sauce is well suited to a simple dessert. 2. Light sauce is suited to a rich dessert. 3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream. Hot sauces are made just before they are to be used. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill. Thickening Agents for Sauces Thickening agents improve the quality of the sauces. 1. starch 5. flavor 2. cream 6. grains 3. eggs 7. cornstarch 4. rice  sauce - a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.  fudge - a soft confection made of butter, sugar, chocolate.
Module 4th yr | Lesson 2 169 Most dessert sauces fall into one of three categories: 1. Custard Sauces Vanilla custard sauce, or crème anglaise, dessert cookery. Chocolate or other flavor may be added to create varieties. 2. Fruit Purees These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added. 3. Syrups Includes such products as chocolate sauce and caramel sauce. Guidelines in Preparing Vanilla Custard Sauce or Crème Anglaise 1. Use clean, sanitized equipment and follow strict sanitation procedure. 2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together with out mixing creates lumps. 3. Heat the milk in scalding before combining with the yolks. 4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Set the bowl containing the egg mixture in a pan of simmering water and stir constantly to prevent curdling. 6. To test for doneness, the mixture lightly coats the back of the spoon. 7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly. 8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce to a blender, and blend at high speed. Storage of Sauces Sauces should be kept in airtight containers and stored in a cold dry place away from moisture, oxygen, light and pests. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to food- borne illness. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served and stored with caution. These products should be stored in the refrigerator and never left to stand at room temperature too long.
Module 4th yr | Lesson 2 170 SELF-CHECK Directions: Read the following questions carefully and choose the letter of the correct answer. Write it in your test notebook. 1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food. a. Appetizer b. Dessert c. Sauce d. Stock 2. Which of the following sauces is suited to a simple dessert? a. cold sauce c. light sauce b. hot fudge sauce d. rich sauce 3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream. a. Hot fudge c. Rich sauce b. Hot sauce d. Light sauce 4. The following are thickening agents for sauce, EXCEPT a. baking powder c. Cream b. cornstarch d. flour 5. Which of the following containers is used to store sauces? a. airtight jar c. Medium-sized bowl b. Plastic bottle d. Small plastic bag REFERENCE: Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 - 106. Activity Sheet 3.1 EXAMPLE OF STANDARD RECIPES FOR SAUCES CHOCOLATE SAUCE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 4squares (4 oz.) 1½ cups 2 cups 1 T light 2 T 2 T 1 T 1½ t pinch unsweetened chocolate sugar hot water corn syrup cold water cornstarch butter vanilla salt
Module 4th yr | Lesson 2 171 PROCEDURE 1. Cut the chocolate into small pieces. Melt on top of the double boiler. 2. Gradually add the hot water, stirring until the mixture is well blended. 3. Dissolve the cornstarch in cold water and combine with the chocolate mixture. 4. Add sugar, corn syrup and salt. Mix until well blended. 5. Boil for 10 minutes or until the starch is thick and smooth. 6. Add butter and vanilla. 7. Let cool. Place in a covered jar and store in the refrigerator. Activity Sheet 3.2 STRAWBERRY SAUCE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet ¾ cup 1 ½ tbsp.. 1 cup 2tbsp. sugar cornstarch strawberries, pitted, crushed lemon juice PROCEDURE 1. Combine the sugar and cornstarch. 2. Stir in the crushed fruit. 3. Bring to a boil and stir constantly. Cook until clear. 4. Remove from fire. Add lemon juice and serve hot or cold. 5. This sauce may be stored in a covered jar and placed in the refrigerator. Note: Any fruit or fruit juice may be substituted for strawberries SELF- CHECK Direction: Plan and prepare sauces suited to light and rich dessert. Evaluate the finished product using the criteria below. GOOD QUALITY DESSERT SAUCE Characteristics Good (5) Fair (3) Poor (1) 1.Attractive color 2.Correct consistency pouring consistency like heavy cream 3. Defined, well- seasoned flavor
Module 4th yr | Lesson 2 172 RESOURCES: Equipment Tools and Utensils  cooking range -measuring cup/spoon  refrigerator/chiller -wooden spoon -knife -bowl -spatula Supplies and Materials  ingredients for sauces - flour - salt - sugar - cream - flavorings REFERENCE: Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 105 - 106. LESSON 4 PREPARING ACCOMPANIMENTS, GARNISHES, AND DECORATIONS INTRODUCTION The lesson deals with the different kinds of accompaniments, garnishes and decorations, and their methods of preparations. ASSESSMENT CRITERIA 1. Accompaniment, garnishes, and decorations are used to enhance taste, texture and balance. 2. Flavor and textures of garnishes are added to complement dessert. DEFINITION OF TERMS  garnish – to decorate with flavorsome or colorful trimmings for a dish or dessert.  accompaniment – enriching or supporting the main dish part.
Module 4th yr | Lesson 2 173 Information Sheet 4.1 Accompaniments, Garnishes and Decorations for Desserts 1. 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. 2. Cream Anglaise – stirred vanilla custard sauce; consists of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened. 3. Pastry Cream – contains starch thickeners as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry filling for cream pies and as pudding. With additional liquid, it is used as custard sauce. 4. Custards – consists of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings. SELF- CHECK Direction: Answer the question in your test note book. 1. What are the different garnishes for desserts? Identify each. REFERENCE: Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007 pp.1006-1007 Activity Sheet 4.1 CREAM ANGLAISE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl mixer double boiler wire whisk 12 250 g. 1 liter 15 ml. egg yolk sugar milk vanilla
Module 4th yr | Lesson 2 174 PROCEDURE: 1. Combine egg yolk and sugar in a stainless steel bowl. Whip until thick and light. 2. Scald the milk in a boiling water bath or over direct heat. 3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip. 4. Set the bowl over simmering water. Heat it slowly, stirring constantly until it thickens enough to coat the back of a spoon (until it reaches 185°F or 85°C). 5. Immediately remove the bowl from the heat and set it in a pan of cool water. Stir in the vanilla. Stir the sauce occasionally as it cools. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients and perform the recipe: Cream Anglaise RESOURCES: Equipment Tools and Utensils  cooking range -measuring cup/spoon -wire whisk -double boiler Supplies and Materials  ingredients for Cream Anglaise REFERENCE: Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007 pp.1006-1007 LESSON 5 STORING DESSERTS INTRODUCTION The lesson deals with the proper storage of desserts. ASSESSMENT CRITERIA 1. Dessert is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. 2. Suitable packaging is selected and used to preserve taste, appearance, and other characteristics DEFINITION OF TERMS  Chill – moderately cold  Safeguard – protect
Module 4th yr | Lesson 2 175 Packaging Materials for Storing Desserts 1. glass container 2. plastic container 3. plastic/cellophane 4. aluminum foil 5. packaging tapes 6. boxes Equipment 1. chiller 2. freezer 3. refrigerator Sanitary Practices When Storing Desserts 1. Handle the food properly to prevent spoilage and contamination. 2. Wash utensils and equipment thoroughly. 3. Keep away from food when you are ill. 4. Store foods and ingredients properly. 5. Safeguard the food during distribution and service. Storage Techniques 1. Refrigerate – to keep cold or cool 2. Cold Storage – the process of storing food by means of refrigeration 3. Chilling – to refrigerate or to reduce the temperature of food SELF- CHECK A. Direction: Answer the following items on a sheet of paper. 1. What are the sanitary practices to observe in storing desserts? 2. How do storage techniques differ from one another? B. Direction: Demonstrate how to store desserts properly. Good quality Accompaniments Good (5) Fair (3) Poor (1) Attractive color Defined well- seasoned flavor Well curved and shaped RESOURCES: Equipment  chiller  refrigerator Tools and Utensils  packaging materials
Module 4th yr | Lesson 2 176 Supplies and materials  prepared desserts  pictures of dessert for mock simulation REFERENCE: SEDP Series, Technology and Home Economics III pp, 65 – 66 ANSWER KEY Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 1 c 1 a 1 d 1 a 1 b 1 a 1 d 2 a 2 a 2 c 2 b 2 b 2 a 2 d 3 b 3 c 3 b 3 d 3 d 3 a 3 d 4 d 4 c 4 b 4 d 4 c 4 b 4 a 5 a 5 d 5 b 5 a 5 c 5 b 5 b 6 d 6 a 6 a 6 d 6 d 6 b 6 d 7 b 7 a 7 d 7 c 7 d 7 d 7 a 8 a 8 d 8 b 8 a 8 b 8 a 8 b 9 c 9 a 9 b 9 b 9 b 9 c 9 b 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
Module 4th yr | Lesson 2 177 REFERENCES Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition Gisslen, Wayne; PROFESSIONAL COOKING 5TH Edition The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999 Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT, 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE COPYRIGHT 1993 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, FAMILY MEASURES HOSPITALITY, Revised Edition, Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND SERVICE OPERATION, Copyright 2007S.Y. The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman, BASIC FOOD FOR FILIPINOS 3rd Edition, Copyright 1999, WWW.Sbephd or glehsl proper, htm… www.google.com.ph
Module 4th yr | Lesson 2 178 ACKNOWLEDGEMENT These learning materials were developed by the following: FOOD TECHNOLOGY GROUP  JESUSA S. LAGUNA (Master Teacher I) R.E.S.P.S.C.I.  MARITES P. ROMEN (Head Teacher I) R.E.S.P.S.C.I.  MYLENE T. MOTAS (Teacher III) Malvar National H.S.  VEE LARISE P. BALI (Teacher III) Nambaran Agro-Inds. N.H.S.

More Related Content

PPTX
Lo 1 prepare stocks
byMiamieCampos1
 
PPTX
Basic Principles of Preparing Soups .pptx
byAngelicaPampag
 
PPTX
Q3 LO3- SAUCES.pptx
byMaryMgly
 
PPTX
Ingredients in preparing stocks
byjaserLopez
 
PPTX
Chapter 2 lesson 4 preparing sauces n accompaniments
byARLYN P. BONIFACIO
 
PPTX
Stocks soup-and-sauces (1)
bylea catz
 
PDF
COOKERY 10 Quarter 2 LAS No. 14.pdf
bydolly661745
 
PPTX
G10-Cook Sea Foods.pptx
byMichaelMalabanan3
 
Lo 1 prepare stocks
byMiamieCampos1
 
Basic Principles of Preparing Soups .pptx
byAngelicaPampag
 
Q3 LO3- SAUCES.pptx
byMaryMgly
 
Ingredients in preparing stocks
byjaserLopez
 
Chapter 2 lesson 4 preparing sauces n accompaniments
byARLYN P. BONIFACIO
 
Stocks soup-and-sauces (1)
bylea catz
 
COOKERY 10 Quarter 2 LAS No. 14.pdf
bydolly661745
 
G10-Cook Sea Foods.pptx
byMichaelMalabanan3
 

What's hot

PPTX
Chapter 4 prepare salads and dressing ppt
byMiamieCampos1
 
PPTX
T.L.E. GRADE 10 COOKERY LESSOONS
byDayleen Hijosa
 
PPTX
PREPARING AND COOKING MEAT.pptx
bymahaliacaraan
 
PPTX
Present Meat Dishes.pptx
byFerdinandRAlberto
 
PPTX
Preparing appetizers
byNoelmaCabajar1
 
PPTX
Principles of preparing stocks
byLynette Alcaide
 
PPTX
Poultry and game ppt
bydeped bataan
 
PPTX
Prepare Poultry and Game Dishes.pptx
byDorothyDiazMagoncia
 
PPTX
Basic principles of preparing soups
byjaserLopez
 
PPT
Cooker 10 cook meat
bycristinagroup4
 
PPTX
Present Vegetable Dishes
byLance Carl Manuel
 
PPTX
Prepare Variety of Sandwiches
byAiralyn Ramos
 
PPTX
PPT on market forms of poultry.pptx
byMayaskitchen1
 
PPTX
Starch and Cereal Dishes Perform Mise en Place.pptx
byAngelicaPampag
 
DOCX
DLL COOKERY 9 [week 4] prepare appetizer.docx
byRAMONVENEZUELA1
 
PPT
Chapter 3 lesson 2preparing vegetable dishes
byARLYN P. BONIFACIO
 
PPTX
Classification of salad
byNoemi Sta. Maria
 
PPTX
Basic principles of vegetables cookery
byGITAM University
 
PPTX
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
byMarissaCollado1
 
DOCX
LP Cookery 10 - Prepare Vegetable Dish
byBangcud National High School
 
Chapter 4 prepare salads and dressing ppt
byMiamieCampos1
 
T.L.E. GRADE 10 COOKERY LESSOONS
byDayleen Hijosa
 
PREPARING AND COOKING MEAT.pptx
bymahaliacaraan
 
Present Meat Dishes.pptx
byFerdinandRAlberto
 
Preparing appetizers
byNoelmaCabajar1
 
Principles of preparing stocks
byLynette Alcaide
 
Poultry and game ppt
bydeped bataan
 
Prepare Poultry and Game Dishes.pptx
byDorothyDiazMagoncia
 
Basic principles of preparing soups
byjaserLopez
 
Cooker 10 cook meat
bycristinagroup4
 
Present Vegetable Dishes
byLance Carl Manuel
 
Prepare Variety of Sandwiches
byAiralyn Ramos
 
PPT on market forms of poultry.pptx
byMayaskitchen1
 
Starch and Cereal Dishes Perform Mise en Place.pptx
byAngelicaPampag
 
DLL COOKERY 9 [week 4] prepare appetizer.docx
byRAMONVENEZUELA1
 
Chapter 3 lesson 2preparing vegetable dishes
byARLYN P. BONIFACIO
 
Classification of salad
byNoemi Sta. Maria
 
Basic principles of vegetables cookery
byGITAM University
 
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
byMarissaCollado1
 
LP Cookery 10 - Prepare Vegetable Dish
byBangcud National High School
 

Viewers also liked

PDF
Learning Module Cookery Grade 10
byUniversidad De Zamboanga
 
PDF
LM Cookery G10
byCha Caunan
 
PDF
LM Cookery G9
byCha Caunan
 
PDF
Commercial cooking-learning-module
byBogs De Castro
 
DOCX
Kto12 tle home economics lm-commercial cooking
byDan Guiel Quilloy
 
DOCX
Lesson plan in baking
byJanet Dicen
 
DOCX
Lesson Plan in Technical Livelihood Education (TLE)
byCristina Protacio, LPT
 
DOCX
Lesson plan in TLE I (Grade 7)
byQA Ilagan
 
PDF
K-12 Module in TLE - ICT Grade 10 [All Gradings]
byDaniel Manaog
 
PDF
Final Demo Semi Detailed Lesson Plan in TLE 2 (LAN Cabling)
byManila Central University
 
DOCX
Sample Detailed Lesson Plan
byManila Central University
 
Learning Module Cookery Grade 10
byUniversidad De Zamboanga
 
LM Cookery G10
byCha Caunan
 
LM Cookery G9
byCha Caunan
 
Commercial cooking-learning-module
byBogs De Castro
 
Kto12 tle home economics lm-commercial cooking
byDan Guiel Quilloy
 
Lesson plan in baking
byJanet Dicen
 
Lesson Plan in Technical Livelihood Education (TLE)
byCristina Protacio, LPT
 
Lesson plan in TLE I (Grade 7)
byQA Ilagan
 
K-12 Module in TLE - ICT Grade 10 [All Gradings]
byDaniel Manaog
 
Final Demo Semi Detailed Lesson Plan in TLE 2 (LAN Cabling)
byManila Central University
 
Sample Detailed Lesson Plan
byManila Central University
 

Similar to Cblm lg gr. 10 tle commercial cooking (cookery)

PPTX
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptx
byJenica Torres
 
PPTX
3rd quarter grade 10
byMarry Jane Canabal
 
PPTX
Stocks, soups and sauces
bycristinagroup4
 
PPTX
Prepare stocks sauces and soups
byBeth Odal
 
PPT
Stocks, soups & sauces (revised)
byBean Malicse
 
PPTX
Q3 LO1- STOCKS.pptx
byMaryMgly
 
PDF
LP-DEMO-MATATAG-FORMAT.pdf example of ma
byspongeloverbellamalu
 
PPT
86-Stocks-Soups-Sauces.ppt
byMaynard Caspillo
 
PPTX
STOCK, SOUPS, SAUCES, STORING- 11-cookery-pptx.pptx
byShairaValdez7
 
PPTX
3rdquarter-grade10-200210032840 (1).pptx
byCHARLENEGEMINA
 
PDF
stocks, soups and sauces .pptx.pdf
byTeacherAnneApolinari
 
PPTX
LO 1 PREPARE STOCKS, SOUPS and SAUCES.pptx
bySharonLopez73
 
PPTX
stockssoupsandsauces-190118000003.pptx
byfernandopajar1
 
PPTX
The stocks sauces and soups (Cookery).pptx
bymejicojaninethea
 
PPTX
Unit of Competency 2 - Prepare Stocks, Sauces and Soups
byNoviEmber
 
PPTX
Stocks soup-and-sauces (3)
bylea catz
 
PPTX
stockssoupsandsauces POWERPOINT PRESENTATION
byfernandopajar1
 
PPTX
stockssoupsandsauces-190118000003 (1).pptx
byMARIFELAYSON
 
PPT
CH 6, CA 1, Notes, Tillotson
byChristina Tillotson
 
PDF
P 4 Food & Beverage cycle
byHany Atef
 
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptx
byJenica Torres
 
3rd quarter grade 10
byMarry Jane Canabal
 
Stocks, soups and sauces
bycristinagroup4
 
Prepare stocks sauces and soups
byBeth Odal
 
Stocks, soups & sauces (revised)
byBean Malicse
 
Q3 LO1- STOCKS.pptx
byMaryMgly
 
LP-DEMO-MATATAG-FORMAT.pdf example of ma
byspongeloverbellamalu
 
86-Stocks-Soups-Sauces.ppt
byMaynard Caspillo
 
STOCK, SOUPS, SAUCES, STORING- 11-cookery-pptx.pptx
byShairaValdez7
 
3rdquarter-grade10-200210032840 (1).pptx
byCHARLENEGEMINA
 
stocks, soups and sauces .pptx.pdf
byTeacherAnneApolinari
 
LO 1 PREPARE STOCKS, SOUPS and SAUCES.pptx
bySharonLopez73
 
stockssoupsandsauces-190118000003.pptx
byfernandopajar1
 
The stocks sauces and soups (Cookery).pptx
bymejicojaninethea
 
Unit of Competency 2 - Prepare Stocks, Sauces and Soups
byNoviEmber
 
Stocks soup-and-sauces (3)
bylea catz
 
stockssoupsandsauces POWERPOINT PRESENTATION
byfernandopajar1
 
stockssoupsandsauces-190118000003 (1).pptx
byMARIFELAYSON
 
CH 6, CA 1, Notes, Tillotson
byChristina Tillotson
 
P 4 Food & Beverage cycle
byHany Atef
 

Recently uploaded

PPTX
business economics unit 3 production dr kanchan (1).pptx
byDr. Kanchan Kumari
 
PDF
BÀI GIẢNG POWERPOINT CHÍNH KHÓA PHIÊN BẢN AI TIẾNG ANH 9 CẢ NĂM, THEO TỪNG BÀ...
byNguyen Thanh Tu Collection
 
PDF
Introduction to Agriculture: Meaning, Scope, and Importance: Introduction to ...
bySatyam Sharma
 
PDF
BED 105-B- Orientation - BEd. First Year - 2025
byMonika Tayade
 
PPTX
jkjkjkjkjkjkjkjfjeofu9 u93r u80 dhuybufy eiufcuetc i heiehf
bypreetheshparmar
 
PDF
GIÁO ÁN KẾ HOẠCH BÀI DẠY TIẾNG ANH GLOBAL SUCCESS LỚP 12 (CẢ NĂM) THEO CÔNG V...
byNguyen Thanh Tu Collection
 
PDF
Artificial Intelligence in Education: Transforming Teaching and Learning for ...
byNavid Nazhand
 
PDF
Get to know your EEG and MEG data - artifacts, segmenting, preprocessing
byRobert Oostenveld
 
PPTX
How to Create Event Booth in Odoo 18 Event
byCeline George
 
PPTX
28 October 2025 - Andreas Schleicher presents at the OECD Webinar Insights on...
byEduSkills OECD
 
PPTX
Foundations of Applied Ethics and its theories
byRajshreeBeneymadoo
 
PPTX
Upselling and crosselling in Odoo 19 pos
byCeline George
 
PPTX
Neurodevelopmental Learning Needs .pptx
byglungelo06
 
PPTX
Week 2-Introduction to Indian Ethics.pptx
byRajshreeBeneymadoo
 
PPTX
Isikhangisi .pptx....ukubaluleka kokwazi isikhangiso.
byKwanele28
 
PPTX
ZULU METHODOLOGY 3B MICRO LESSON PRESENTATION.pptx
bySiphokazi Ncobela
 
PDF
AI Literacy Essentials for Adults with Jeff Neill and Cyndy McDonald
byCyndy McDonald
 
PPTX
Presentation1jdhdhhhjjjdbbdnjenmmen.pptx
bypgiopration
 
PDF
Creating Motion Graphics and Videos with Generative AI
byShalin Hai-Jew
 
PDF
Unit 4 Clustering_K-means_K-medoid_KNN.pdf
byKanchanPatil34
 
business economics unit 3 production dr kanchan (1).pptx
byDr. Kanchan Kumari
 
BÀI GIẢNG POWERPOINT CHÍNH KHÓA PHIÊN BẢN AI TIẾNG ANH 9 CẢ NĂM, THEO TỪNG BÀ...
byNguyen Thanh Tu Collection
 
Introduction to Agriculture: Meaning, Scope, and Importance: Introduction to ...
bySatyam Sharma
 
BED 105-B- Orientation - BEd. First Year - 2025
byMonika Tayade
 
jkjkjkjkjkjkjkjfjeofu9 u93r u80 dhuybufy eiufcuetc i heiehf
bypreetheshparmar
 
GIÁO ÁN KẾ HOẠCH BÀI DẠY TIẾNG ANH GLOBAL SUCCESS LỚP 12 (CẢ NĂM) THEO CÔNG V...
byNguyen Thanh Tu Collection
 
Artificial Intelligence in Education: Transforming Teaching and Learning for ...
byNavid Nazhand
 
Get to know your EEG and MEG data - artifacts, segmenting, preprocessing
byRobert Oostenveld
 
How to Create Event Booth in Odoo 18 Event
byCeline George
 
28 October 2025 - Andreas Schleicher presents at the OECD Webinar Insights on...
byEduSkills OECD
 
Foundations of Applied Ethics and its theories
byRajshreeBeneymadoo
 
Upselling and crosselling in Odoo 19 pos
byCeline George
 
Neurodevelopmental Learning Needs .pptx
byglungelo06
 
Week 2-Introduction to Indian Ethics.pptx
byRajshreeBeneymadoo
 
Isikhangisi .pptx....ukubaluleka kokwazi isikhangiso.
byKwanele28
 
ZULU METHODOLOGY 3B MICRO LESSON PRESENTATION.pptx
bySiphokazi Ncobela
 
AI Literacy Essentials for Adults with Jeff Neill and Cyndy McDonald
byCyndy McDonald
 
Presentation1jdhdhhhjjjdbbdnjenmmen.pptx
bypgiopration
 
Creating Motion Graphics and Videos with Generative AI
byShalin Hai-Jew
 
Unit 4 Clustering_K-means_K-medoid_KNN.pdf
byKanchanPatil34
 

Cblm lg gr. 10 tle commercial cooking (cookery)

  • 1.
    1 Unit of Competency:PREPARE STOCKS, SAUCES, AND SOUPS Module No.: 1 Module Title: Preparing Stocks, Sauces, and Soups Nominal Duration: 100 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 2.
    Module 4th yr |Lesson 2 2 TABLE OF CONTENTS TITLE PAGE MODULE TITLE : Prepare Stocks, Sauces and Soups Lesson 1. Preparing Stock Required for Menu Items 01-16 Lesson 2. Preparing Soups Required for Menu Items 17-29 Lesson 3. Preparing Sauces Required for Menu Items 30-36 Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39 MODULE TITLE : Select, Prepare, Cook and Store Meat Lesson 1. Selecting Meat 44-52 Lesson 2. Preparing and Portioning Meat 53- 59 Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70 Lesson 4. Storing Meat 71-76 MODULE TITLE: Prepare Portions Controlled Meat Cuts Lesson 1. Purchasing Quality Meat 81-87 Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95 Lesson 3. Preparing and Producing Meat Products 96-108 Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120 MODULE TITLE: Prepare and Cook Poultry and Game Lesson 1. Selecting and Purchasing Poultry and Game 121-129 Lesson 2. Handling and Storing Poultry and Game 130-132 Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141 MODULE TITLE: Prepare and Cook Seafood Lesson 1. Selecting and Storing Seafood 146-152 Lesson 2. Preparing and Cooking Fish and Shellfish 153-162 Lesson 3. Presenting and Serving Fish and Seafood 163-166 MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182 Lesson 2. Preparing and Cooking Starch Dishes 183-191 Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200 Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205 MODULE TITILE: Prepare Hot, Cold and Frozen Desserts Lesson 1. Preparing and Producing Desserts 208-221 Lesson 2. Decorating, Portioning, Presenting Desserts 222-224 Lesson 3. Preparing Sweet Sauces 225-230 Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233 Lesson 5. Storing Desserts 234-236
  • 3.
    Module 4th yr |Lesson 2 3 PREPARE STOCKS, SAUCES AND SOUPS Module Title: PREPARING STOCKS, SAUCES AND SOUPS Module Introduction: This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. Prepare stocks required for menu items. 2. Prepare soups required for menu items. 3. Prepare sauces required for menu items. 4. Store and reconstitute stocks, sauces and soups. PRE-TEST Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet. 1. What do you call the liquid in which meat, fish, and vegetable have been cooked? a. glaze c. stock b. sauce d. water 2. Which of the following stocks uses veal bone as its main ingredient? a. brown stock c. prawn stock b. ham stock d. white stock 3. What kind of stock uses fish as its main ingredient? a. brown stock c. glace viande b. fish stock d. ham stock 4. What stock uses chicken bone as its main ingredient? a. fish stock c. prawn stock b. ham stock d. white stock 5. What do you call the stock made from ham stocks? a. ham stock c. master stock b. glace viande d. vegetable stock 6. Among the different types of stock, which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock 7. What stock is made by boiling prawn shell? a. fish stock c. prawn stock b. ham stock d. vegetable stock
  • 4.
    Module 4th yr |Lesson 2 4 8. As a rule, this should not be added to the stock because it causes saltiness. a. MSG c. spices b. salt d. sugar 9. What flavoring agent gives aroma to the stock? a. aromatic flavoring c. ginger b. garlic d. smoke 10. What makes the stock tasty and appetizing? a. appearance c. ingredients b. color d. smell 11. Which of the following is a clear soup? a. bouillon c. cream b. bisques d. puree 12. Which of the following examples is a thick soup? a. bisques c. consommé b. bouillon d. fruit 13. Which of the following is not a dessert soup? a. ginataan c. puree b. oshiruko d. tong sui 14. Which of the following is an ingredient of soup? a. curry powder c. soy bean b. meat d. tomato 15. Which of the following is not a thickening agent? a. flour c. rice b. grain d. salt 16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 18. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? a. Hollandaise sauce c. veloute sauce b. savory butter d. white sauce 19. Which of the four basic sauces has a basic ingredient like butter which is creamed and blended with other ingredients to give individual flavor? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 20. Which of the following is not a thickening agent? a. dairy cream c. flour b. egg d. spices
  • 5.
    Module 4th yr |Lesson 2 5 LESSON 1: PREPARING STOCK REQUIRED FOR MENU ITEMS INTRODUCTION The lesson deals with the classification of ingredients used in the standard recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the selection of stocks, conveniences and substitute products and the common problems and how to identify and rectify them. ASSESSMENT CRITERIA: 1. Ingredients and flavoring agents are used according to standard recipes and enterprise standards. 2. Varieties of stocks are produced according to enterprise standards. 3. Clarifying agents are used appropriately in preparing stocks. 4. Convenience products are used appropriately. DEFINITION OF TERMS Information Sheet 1.1 STOCKS 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. stock – a liquid in which meat fish and sometimes vegetables have been cooked clarification – to make or become clear fumet – the savory color of meat while cooking savory – a hardy, annual aromatic culinary herb of the mint family poach – to cook food in a hot liquid in such a manner that it retains its original shape aromatic – having a smell of fragrant spicy simmer – to cook very gently in water just below the boiling point skim – to remove floating water from the surface with a ladle mirepoix – a mixture of vegetable, herbs, and spices with or without meat, used to enhance flavor of meat, fish and shell fish.
  • 6.
    Module 4th yr |Lesson 2 6 A. Types of Stock 1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish bones. The aromatics in water are appropriate to extract the water-soluble proteins that provide flavor and body. It is a clear and colorless liquid. 2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game through roasting with aromatic vegetables. It is an amber liquid. 3. Fumet is made with fish bones in which bones and mirepoix are allowed to cook before the liquid is added. The technique is known as sweating method. It is a highly flavored stock. 4. Court Bouillion is an aromatic vegetable broth that is commonly used for poaching fish but it may also be used for cooking vegetables that are supposed to be served chilled or “a la grecque.” It usually has wine or vinegar. 5. Remoullage is made from bones that have already been used. This stock is less strong. It is a second stock which is usually reduced to make a glaze. 6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe used as a basis for soup, stew, and braises, but it can also be used as a soup. 7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by deglazing the roasting pan, then reducing to achieve the rich flavor desired. 8. Ham stock – made from ham hocks 9. Prawn stock –made from boiling prawn shells 10.Vegetable stock –made from vegetables 11.Master stock – a special Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics. 12.Glace viande –a stock made from bones, usually from veal, that is highly concentrated by reduction. Information Sheet 1.1 B. Rules for Preparing Stocks 1. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy. 3. 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. 4. 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.
  • 7.
    Module 4th yr |Lesson 2 7 C. Ingredients of Stock 1. Bones – the flavor of the stock comes from the cartilage and connective tissues. 2. Mirepoix – a combination of onion, carrots, celery and sometimes other vegetables (carrot skins and celery end.) 3. Herbs and Spice – their use depends on availability and local traditions (The bouquet garni for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves, and thymes). D. Flavoring Agents 1. herbs 2. flavor enhancers 3. oil extract E. Convenience and Substitute Products 1. bouillon cubes or powder 2. flavoring enhancer 3. flavoring packs – sinigang, ginisa mix F. Clarifying Agent 1. chopped lean meat 2. egg whites 3. mirepoix 4. herbs and spices 5. acidic ingredients (tomatoes, wine, lemon juice) 6. egg shell SELF CHECK Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked? a. glaze c. stock b. water d. sauce 2. Which of the following stocks use veal bone as its main ingredient? a. brown stock c. prawn stock b. white stock d. ham stock 3. What kind of stock uses fish as its main ingredients? a. brown stock c. glace viands b. fish stock d. ham stock
  • 8.
    Module 4th yr |Lesson 2 8 4. What stock uses chicken bone as its main ingredient? a. fish stock b. ham stock c. prawn stocks d. white stocks 5. Which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock REFERENCES Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition POULTRY STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove ladle knife chopping board mortar and pestle strainer 4lbs 1 large 2 - 3 large 3 - 4 pcs. 6 – 8 cloves 1tbsp chicken or turkey parts or meaty bones onion chopped carrots chopped celery (the leafy top parts are great for stocks as well) chopped garlic gloves whole black pepper corn PROCEDURE: 1. Put all your ingredients into a pot and simmer to about two hours. 2. Periodically skim off the foam as it rises to the top of your pot. 3. 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. 4. Your stock is now ready for use or for the freezer.
  • 9.
    Module 4th yr |Lesson 2 9 VEGETABLE STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 1 large 2 medium 6 sticks 4 pcs. 2 tsp. 3 liters carrot chopped onions, chopped celery, chopped bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered 1 1/2 hrs. 3. Strain. BEEF STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 bulb 2 sticks 2 large 1 bouquet garni 1pc. 1/8 tsp. 1 tsp. 3 pcs. 1 cloves meaty beef bones onions, chopped celery, chopped carrots, chopped sachet con-training bay leaf thyme peppercorns parsley stem garlic PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered, 3 hours. Add extra water if needed. 3. Simmer further, uncover 1 hour, strain
  • 10.
    Module 4th yr |Lesson 2 10 4. Simmer uncover, 1 ½ hrs. Strain. CHICKEN STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 pcs. 2 pcs. 2 sticks 2pcs. 2 tsp. 5 liter Leftover bones and skin from a cooked or raw chicken carcass carrot chopped onions, chopped sticks celery bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 2 hours. Add extra water if needed. Activity Sheet 1.5 STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 cloves 2 sticks 2 pcs. 3 liters fish bones onions, chopped celery, chopped bay leaves water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 20 minutes to 1 hour, strain.
  • 11.
    Module 4th yr |Lesson 2 11 Activity Sheet 1.6 BASIC BROWN STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon roasting pan oven 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Brown the bone in a roasting pan in a hot oven 400 °F . 2. Remove bones from pan and place in a stock pot. 3. Cover with water and bring to simmer. Skim and let stock continue to simmer. 4. Drain and reserve the pot in a roasting pan. Deglaze the pan with water and add to stock pot. 5. Toss the mirepoix with some of the reserve fat and brown well in the oven. 6. Add the brown mirepoix to the stockpot 7. Continue to simmer, skimming the surface as necessary. 8. Strain to several layers of cheese cloth. 9. Cool the stock and refrigerate.
  • 12.
    Module 4th yr |Lesson 2 12 Activity Sheet 1.7 BASIC WHITE STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon refregirator strainer 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef or chicken) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Blanch the bone, place in the stock pot cover with cold water bring to boil. Drain and rinse. 2. 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. 3. Add the mirepoix. 4. Simmer for the required length of time skimming the surface as necessary. 5. Strain to several layers of cheese cloth. 6. Cool the stock and refrigerate. SELF CHECK Direction: Prepare a mis en place for the ingredients and utensils and perform the following: 1. White stock 2. Brown stock RESOURCES: Tools and Equipment stock pot with cover knife measuring spoon soup ladle cutting board measuring cups soup bowl
  • 13.
    Module 4th yr |Lesson 2 13 Ingredients of stocks meat (pork, chicken, veal, beef) fish vegetables flavorings (bouillon cubes, sinigang mix) seasonings ( salt, spices) herbs REFERENCES Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS 4th Edition Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition LESSON 2 PREPARING SOUPS REQUIRED FOR MENU ITEMS 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: 1. Appropriate ingredients are selected and assembled to prepare soups including stocks and prepared garnishing. 2. Varieties of soups are prepared according to enterprise standards. 3. Clarifying, thickening agents and convenience products are used whenever appropriate. 4. Soups are evaluated for flavor, color, consistency and temperature. 5. Soups are presented at the right temperature in clean service ware without drips and spills, using suitable garnishes and accompaniments. 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.
  • 14.
    Module 4th yr |Lesson 2 14 Soup Information Sheet 2.1 SOUP Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to enhance flavor and to reduce the use of salt. Kinds of Soups: 1. Clear soups are clear, flavorful broths that are amber to brown in color. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing broths. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. One strong and clear broth or stock is a consommé. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine or lemon juice. The combination is called “clarification” since the particles that make the broth appear cloudy are trapped as it cooks. A good quality consommé is crystal – clear, has a good body, amber to brown in color and completely fat-free.  Bouillon – a clear soup from beef, chicken or other milk  Consommé – a clear soup made from chicken and veal and sometimes boiled water.  Broth – made from vegetables and meat stock 2. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-based, stock thickened with roux. A veloute sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold. A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by simmering a crustacean in a stock or a fish fumet. Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened with roux. Cold, thick soups such as 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.
  • 15.
    Module 4th yr |Lesson 2 15 vichyssoise are simply cream soups served cold. Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid Thick soup (depends upon the thickening agent)  Purees – vegetable soup thickened with starch  Bisques – made from pureed shellfish thickened with cream.  Cream soup – thickened with béchamel soup.  Veloutes – soup thickened with egg, butter and cream.  Chowder – soup made from fish, clam or vegetables like corn, potatoes; and spinach thickened with butter milk and flour. Information Sheet 2.1 B. Other types of soup 1. Dessert soup a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold. b. Osheriku – a Japanese asuki beans soup c. Tonge sui – a Chinese soup 2. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne. 3. Cold soup are variations on the traditional soup wherein the temperature when served is kept at or below temperature. 4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup. C. Other thickening agents 1. rice 2. flour 3. grain 4. corn starch D. Ingredients of soup  Meat (chicken, beef, pork, lamp, fish)  Salt  Pepper  Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)  Onion  Garlic  Water  Eggs  Cornstarch  Seasoning (MSG, convenience products)  Butter  Cream
  • 16.
    Module 4th yr |Lesson 2 16  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. 1. Which of the following is a clear soup? a. bouillon c. cream b. bisque d. puree 2. What substance is added that gives taste to the food? a. decoration c. seasoning b. flavoring d. thickening 3. What type of soup can be served either hot or cold? a. ancient soup c. dessert soup b. cold soup d. fruit soup 4. What utensil is appropriate in serving hot soup? a. bowl c. soup bowl b. basin d. tray 5. What makes a soup appetizing? a. garnish c. taste b. ingredients d. all of the above REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 – 60
  • 17.
    Module 4th yr |Lesson 2 17 Activity Sheet 2.1 CREAM OF POTATO SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board strainer saucepot measuring cup measuring spoon wooden spoon soup ladle ½ cup ¾ kg 3 cup 2 bulb 1 whole 2 cup ¼ cup ¼ tsp. 2tbsp. ½ tsp. 1½ c chopped bacon potatoes water onions, chopped chicken bouillon cube hot water butter pepper Gold Medal all-purpose flour salt all-purpose cream PROCEDURE: 1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sere the broth. 2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside. 3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once. Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.
  • 18.
    Module 4th yr |Lesson 2 18 Activity Sheet 2.2 CONSOMME A LA MADRILENE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon soup ladle 1kg. ½ kg 3 ½ liter 3 large 2 cloves 2 stalks 3 1½ tbsp. 6 2 1 clove 1pc 3 large 3 2 cup 2tbsp ½ tsp Lean beef, cut in 3 portion bone marrow cold water carrots, cut up onion, stuck with 3 cloves celery w/leaves. leeks, sliced lengthwise and wash salt peppercorns spring parsley pinch thyme clove garlic bay leaf egg whites, beaten crushed eggshells tomato puree finely chopped onions dried basil PROCEDURE: 1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes and skim. Cover and simmer for 1 hour. 2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours. 3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels, if necessary, to remove the remaining particles and reserve the meat for another purpose. 4. To clarify the consommé, return it to the heat and add beaten egg whites and eggshells. 5. Bring to a rolling boil and strain once more through 3 thickness of cheesecloth. 6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use. 7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the heat and strain through cheesecloth. 8. Serve hot.
  • 19.
    Module 4th yr |Lesson 2 19 Activity Sheet 2.3 EGG DROP SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 6 ½ cups 2 tbsp. 2 tbsp. ¼ tsp. 2 large 1 tbsp 2 tbsp 1/8 tsp 2 large 1 tbsp. prepared basic chicken stock light soy sauce sherry white pepper salt egg whites sesame oil Maya cornstarch eggs scallions , thinly sliced PROCEDURE: 1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture 3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir in the sesame oil garnish with scallions and serve hot. Activity Sheet 2.4 CREAMY CARROT SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 22 grams 1 medium 3 strips 600 grams 1 pc ½ cup dash butter onion, chopped bacon, chopped carrots, cubed small chicken cube cream salt/ pepper
  • 20.
    Module 4th yr |Lesson 2 20 PROCEDURE: 1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until onion is soft. 2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover, simmer for about 30 minutes or until carrots are tender. Remove saucepan from heat. 3. Blend or process mixture in several batches until smooth. 4. Return mixture to pan, stir in cream, reheat, and stirring constantly without boiling. 5. Season with salt and pepper. Serve hot Activity Sheet 2.6 CHICKEN AND CORN CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 200 grams 1 tsp. 1 pc 1 pc 6 cup 6 strips ½ cup ½ cup ½ cup 7 cup ½ cup 1 can butter salt carrot onion, sliced water bacon strips chopped onion cubed celery cube carrot chicken stock gold medal all-purpose flour small corn kernels PROCEDURE: 1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a boil. Cook for 20 minutes. 2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes. Set aside.
  • 21.
    Module 4th yr |Lesson 2 21 3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon strips. 4. Retain about 2 tablespoons of the bacon drippings. 5. In a saucepot, using the bacon drippings, sauté onions until soft. Add chicken meat. Mix well. Add flour. Stir well. 6. Add the chicken mixture. Let it simmer. Stir until thick. 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. Activity Sheet 2.7 CLAM CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 3 cup 4 tbsp. ½ cup 1 ½ cup 1 tsp. ½ cup ¼ tsp. ½ cup 1 cup 4 tbsp. clams (halaan ) flour milk (evaporated ) potatoes, diced salt onion chopped ground peper bacon, cut into small pieces clam broth margarine or butter PROCEDURE: 1. Wash then steam clams (halaan). Set clam meat aside. 2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough water to cover. Cook potatoes until tender. Set aside. 3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a saucepan.
  • 22.
    Module 4th yr |Lesson 2 22 4. Add flour and blend well. Stir in milk and cook until thick. Combine potato mixture white sauce and clams. 5. Thin mixture with clam broth. Season to taste. Activity Sheet 2.8 THICK SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove measuring cup measuring spoon wooden spoon wire whisk 4 tbsp. 1 ½ cup 4 tbsp margarine or butter evaporated milk flour PROCEDURE: 1. Melt butter or margarine in a saucepan. 2. Add flour and blend well 3. Stir in milk and cook until thick. SELF CHECK Direction: Plan a laboratory activity and evaluate your finished product, using the given score sheet. Criteria for Evaluating Soup I. Products: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and good color combination c. ingredients cooked just right d. correct consistency 2. Palatability a. delicious b. taste just right 3. Nutritive value a. highly nutritious
  • 23.
    Module 4th yr |Lesson 2 23 II. Procedures: 1. Use of Resources: a. working table is kept orderly while preparing the ingredients b. use only the proper and needed utensils and dishes c. use 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 holder b. Sanitary handling of food 3. Conservation of nutrients a. proper preparation and cooking procedures b. following the recipe correctly Score: (maximum 42 points) Comments: 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: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN PP. 50 – 60
  • 24.
    Module 4th yr |Lesson 2 24 LESSON 3 PREPARING SAUCES REQUIRED FOR MENU ITEMS INTRODUCTION This lesson deals with the classification of sauces, common culinary terms on sauces, different thickening agents for sauces, bases for a variety of sauces and common problems on sauces. ASSESSMENT CRITERIA: 1. Varieties of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items. 2. Derivations are made from basic sauces. 3. Variety of thickening agents and convenience products are used appropriately. 4. Sauces are evaluated for flavor, color and consistency. 5. Problems are identified and solved in accordance with enterprise policy. DEFINITION OF TERMS Information Sheet 3.1 SAUCES One of the important components of a dish is the sauce. Sauces serve a particular function in the composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It defines and enriches the overall taste and its texture. Kinds of Sauces: 1. Brown – a roux-based sauce made with margarine or butter, flavor and brown stock. (Romesco Sauce) 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.
  • 25.
    Module 4th yr |Lesson 2 25 2. Butter – a sauce made from melted butter or margarine to which seasonings are added. (Café de Paris) 3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or salad oil and egg. 4. Tomato – a sauce made with tomatoes and seasoned with spices and herbs. 5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning. 6. White sauce – a roux-based sauce made with margarine or butter, flour and milk, cream or light stock. A. Variation of Sauces 1. Hot Sauces – made just before they are to be used. 2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the refrigerator to chill. B. Four Basic Sauces for Meat, Vegetables and Fish 1. White sauce - its basic ingredient is milk which is thickened with flour enriched with butter. 2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour and enriched with butter and seasoning and sometimes cream. 3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon juice with seasoning for accent. 4. Savory butter- It’s the basic ingredient is butter which is creamed and blended with some other ingredients such as lemon for lemon butter, pounded lobster or shrimp for lobster and shrimp butter to give its individual flavor. C. Thickening Agents 1. Starch 3. eggs 5. flour 7. cornstarch 2. cream 4. rice 6. grains 8. water D. Common Problems in Sauce 1. discarding 3. poor texture 5. oil streaking 2. oiling-off 4. synersis (weeping) SELF- CHECK Direction: Answer the following questions on your test booklet. 1. Why are sauces important in a dish? 2. What are the differences and similarities of brown sauce and a white sauce? 3. Enumerate and differentiate the kinds of sauces REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60
  • 26.
    Module 4th yr |Lesson 2 26 Activity Sheet 3.1 SUGGESTED RECIPE: Sauces Blanches (White Sauce) Purpose Butter Flour Liquid: Milk or Stock or Cream Light Sauce 1 tbsp. 1 tbsp. 1 cup General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup Thick Sauce 5 tsps. 2 tbsps 1 cup Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup PROCEDURE: 1. Heat liquid (milk or stock or mixed) as you make the roux. 2. Melt butter over low heat. Then add flour stirring with a wooden spoon or whisk for 2-3 minutes (Roux) 3. Take pan off the heat and add hot liquid gradually. Stir constantly with a whisk until smooth. For a “golden” roux, roast flour lightly first before adding butter. 4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until thickened. 5. Skim sauce made with stock, season with salt, white pepper and nutmeg. 6. Put thin layer of milk, cream or butter on top. Cover. Activity Sheet 3.2 SWEET AND SOUR SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION non-stick pot gas or electric stove wooden spoon measuring spoon measuring cup 1/3 cup 1/3 cup ¼ tsp. 1 tsp. 8 oz. 2 tbsp. 2 tsp. white vinegar white sugar ginger soy sauce pineapple tidbits, drained ketchup cornstarch
  • 27.
    Module 4th yr |Lesson 2 27 PROCEDURE: 1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high, stirring constantly until all sugar has been dissolved. 2. In a small cup, mix the cornstarch with just a little water so that it is dissolved. 3. Boil the sauce and then add the cornstarch and stir until thick. 4. Refrigerate and is ready to use in a stir-fry dish. SELF- CHECK Direction: Plan for a laboratory activity prepare white sauce,(thin, medium, thick). Evaluate your finished products using the score sheet. CRITERIA FOR EVALUATING SAUCES I. Product: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and has a good color combination c. ingredients cooked just right d. correct consistency not mushy/ very thick/thin consistency _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ 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 _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ ________
  • 28.
    Module 4th yr |Lesson 2 28 a. proper preparation and cooking procedures _________ _________ _________ _________ ________ ________ SCORE: (maximum of 42 pts.) COMMENTS: RESOURCES: Tools and Equipment: sauce pan rotary beater wooden spoon bowl measuring cups measuring spoon Ingredients for Sauce butter flour milk salt water REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60 LESSON 4 STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES INTRODUCTION The lesson deals on the storing and reconstituting of stocks, soup, and sauces. ASSESSMENT CRITERIA: 1. Stocks, sauces and soups are stored properly to maintain optimum freshness and quality. 2. Stocks, sauces and soups are reconstituted to appropriate standards of consistency.
  • 29.
    Module 4th yr |Lesson 2 29 DEFINITION OF TERMS Information Sheet 4.1 Storage of Soup, Stocks and Sauces 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. Storage of Starch and Sauces Sauces and starches should be kept in airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-born illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature. Storing Equipments 1. Glass/Plastic Container 2. Stock pot 3. Refrigerator Ways to Reconstitute Stocks 1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth. 2. Cool the stock as quickly as possible as follows:  Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This allows cold water to flow under the pot or as around it.  Run cold water into the sink, but not higher than the level of the stock. reconstitute – to add appropriate amount of water to sauce or soup. sauce – a thickened liquid used to flavor and enhance other food
  • 30.
    Module 4th yr |Lesson 2 30  Stir the pot occasionally so the stocks cool evenly Cooling stock quickly and properly is important. Improperly cool stock can spoil in 6 to 8 hrs. 3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will keep for several months. To reconstitute stock, water, and other liquid like evaporated milk, coconut milk fruit juices may be added. Ways to Reconstitute Stocks, Sauce and Soup 1. By adding water 2. By using other liquid like evaporating milk, coconut milk, and fruit juices SELF- CHECK Direction: On a separate sheet, answer the following questions 1. Why should we avoid placing hot stock and soups in the refrigerator? 2. What are some ways to reconstitute stocks and sauces? REFERENCES: Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS pp. 190 - 195 Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007 pp. 154
  • 31.
    Module 4th yr |Lesson 2 31 Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING MEAT Module No.: 2 Module Title: Selecting, Preparing, Cooking, and Storing Meat Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 32.
    Module 4th yr |Lesson 2 32 SELECTING, PREPARING, COOKING, AND STORING MEAT Module Title: SELECTING, PREPARING, COOKING AND STORING MEAT Module Introduction: This module covers the knowledge, skills, and attitudes required in selecting, preparing, cooking, and storing meat in a commercial kitchen or catering operation. Expected Outcome: After completing the module, you should be able to: 1. select quality meat. 2. prepare and portioning of meat. 3. cook and present meat cuts for service; and 4. store meat PRE-TEST Direction: Read the following questions carefully and choose the letter with the correct answer. Write your answer in your test note book. 1. What animal produces veal meat? a. calf b. deer c. hog d. sheep 2. Which of the following market forms of meat does not undergo chilling? a. fresh meat b. cured meat c. frozen meat d. processed meat 3. What part of the meat helps you identify the less tender cuts? a. bone b. fat c. flesh d. ligament 4. What part of the meat has the greatest amount of quality protein? a. Bone b. Fat c. Flesh d. Ligament 5. Which of the following meat cuts requires long and slow cooking temperature? a. less tender b. tender b. slightly tough d. tough
  • 33.
    Module 4th yr |Lesson 2 33 6. A long – bladed hatchet or a heavy knife used by a butcher. a. butchers knife b. chopper knife c. cleaver knife d. set of slicing knife 7. Which of the cooking methods does not belong to dry heat method? a. baking b. pan broiling c. roasting d. stewing 8. When meat is cooked in steaming liquid in which bubbles are breaking on the surface, this cooking method is ____________. a. boiling b. broiling c. roasting d. stewing 9. An oil-acid mixture used to give flavor and to tenderize meat. a. brine solution b. marinade c. soy sauce and vinegar d. salt and calamansi 10. Which of the following tools is used for carving? a. cleaver knife b. fork c. platter d. razor knife LESSON 1 SELECTING MEAT INTRODUCTION The lesson deals with the different classifications of meat, its market forms, cuts and their characteristics, nutritive content and food values, the appropriate trade names and culinary terms in accordance with standard meat cuts, handling, and waste minimization of meat leftovers. ASSESSMENT CRITERIA: 1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items. 2. Offal and fancy meats are selected as required for menus. 3. Leftovers are used to minimize waste. 4. Low cost cut meat products are selected when and where appropriate.
  • 34.
    Module 4th yr |Lesson 2 34 5. The best supplier for quality and price are selected according to enterprise requirements. 6. Appropriate purchase and storage techniques are used to minimize wastage. DEFINITION OF TERMS: Information Sheet 1.1 MEAT Meat refers to animal parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe, and small intestines. Meats should be loosely wrapped and stored under refrigeration. They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. The chef should separate the different kinds of meat to prevent cross-contamination. Meats should be wrapped in air-permeable paper such as butcher’s paper because air-tight containers promote bacteria growth that could result in spoilage or contamination. Variety meats and uncured pork products that have short shelf lives should be cooked as soon as possible after they are received. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days. Inspection of all meats is mandatory. After fresh meat has been inspected by an authorized inspector or veterinarian and is declared wholesome and fit for human consumption, it may already be classified into grades. Quality conformation and finish of the carcass is the basis for grading. Quality includes tenderness, juiciness and palatability. The shape, form or general outline of the side or the whole carcass is the conformation. If there is a high meat to bone ration and a high percentage of the tender cuts, it means a good conformation. Finish refers to the quality, amount, and color of the fat within and around the muscle. Market forms of meat are those cuts of meat that are ready for sale. Some cuts are fully boned and trimmed before they are ready for sale. Meats can be sold fresh, chilled, frozen, cured, and processed. Pork, lamb, veal, and beef are almost structurally identical. Being four-legged animals, they have the same number of bones mals, same number of bones with the same shapes in the same plates. 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.
  • 35.
    Module 4th yr |Lesson 2 35 Tips on Buying the Right Kind of Meat 1. Buy meat where proper hygiene and sanitation is observed by the handler. For instance, check the meal stall’s cutting table. The table must be smooth, free from crevices and kept clean at all times. See that dust and vermin are kept away from the meat stalls. 2. Look for the inspected-and –passed stamped marks, especially in big cuts of meat. It pays to go to your favorite suki in the market while the butcher is still cutting the beef carcass into retail cuts. This will more or less help in the identification of the carcass, whether its really cow’s meat or carabao’s or horse’s. 3. Know the different meat cuts that are needed in your menu. Select meat for specific use. For example, shank and brisket for stew. The tender portion is the tender cuts that lie along the back. The less tender cuts are those involved in the excessive movements of the animal such as the leg, shoulder and neck. Remember that young animals are porous and red while white in older animals. 4. Check if the beef is fine, bright red in color with yellow fat and free from slime and off-odor. Avoid brightly off-colored meat as this indicates the use of artificial coloring like achuete. 5. When buying ground meat of good quality, select from a big cut and have it ground by the butcher in your presence. Don’t buy pre-grounded beef or pork. 6. Buy refrigerated meat in places where refrigeration facilities are available. 7. Meat should not be wrapped in newspaper, use plastic bags or other vapor resistant wrapping materials. 8. Thawed meat must be cooked immediately. 9. When storing meat to be frozen, package in convenient family size units and identify properly as to the kind of meat cuts and date of purchase. 10.Store packages correctly in the refrigerator. Refrain from overloading the freezer and provide space for the air to circulate inside the freezer. 11.Freeze quickly at zero or lower temperature. Beef should not be kept frozen for more that 12 months, while pork should not over 6 months. Frozen meat is just as good as fresh meat provided it is properly handled. 12.The use of pressure cooker, if available, shortens cooking time thereby saving fuel and improves the tenderness of the meat.
  • 36.
    Module 4th yr |Lesson 2 36 Information Sheet 1.1 Different Classification of Meat Sources Meat Age 1. Hog on pig Pork 4 to 6 month old 2. Calves on young cattle Veal 1 to 3 years old 3. Cow (adult) Beef 3 years old and above 4. Deer Venison - 5. Carabao Carabeef 3 years old above 6. Goat Chevon - 7. Young sheep Lamb Not less than 1 year old 8. Sheep (adult) Mutton 3 years old and above Information Sheet 1.1Market forms and source of Beef Cuts
  • 37.
    Module 4th yr |Lesson 2 37 Market forms and Source of Pork Cuts Market Forms of Meat 1. Fresh meat - meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets. 2. Chilled meat –meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter. This is available in supermarkets and specially meat shops. 3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat is sold in this form, and texture is stone hard. 4. Cured meat - are meat products that have been treated with curing agent. Examples of this form are ham, bacon, tapa, tocino and sausage. 5. Processed meat - may include not only the processed canned meat, but also preparations that are frozen such as frozen meat pies, rolled meats and others in the convenience food shelves.
  • 38.
    Module 4th yr |Lesson 2 38 MEAT CUTS Types of meat cuts and their characteristics 1. Tender cuts of meat - taken from the parts of the animal where the muscles are not well-exercised and are fleshy. Example: sirloin, porterhouse, t-bone, prime ribs, tenderloin. 2. Less tender - meat cuts which come from the most exercised muscle parts of a live animal. Example: chuck, flank, rumps, hock, neck feet and shoulder. 3. Tough cuts –meat that requires a longer cooking period over low heat. Nutritive Content and Food Values of Meat Lean meat supplies great amount of high quality protein with an average of 18% of the meat. It contains all the essential amino acids. It is also a good source of phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also present in meat. The amount of energy (calories) supplied by meat varies with the fat content of animal species. Handling of Meat Fresh meat spoils quickly, so it must be stored immediately. If the animal is slaughtered and handled in a sanitary manner, there is no need to wash its meat before storing, wipe the surface with a damp cloth to remove dirt on surface. Make sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking into individual wrap. This way, you avoid refreezing portions that will be cooked at a later time and avoid bacteria to grow. Waste Minimization of Meat The correct way of purchasing or buying meat is important to minimize waste. Here are some guidelines to consider: 1. Know the desirable characteristics of each type of meat. 2. Look for the stamp of BAI which indicates that it was inspected. 3. Consider the form or cut you need. 4. Check the thickness and distribution of fat inside and outside of meat. 5. Make sure it does not have foul odor. 6. Choose young animals for more tender meats. 7. Check whether the flesh of beef is red in color and pork is pink. SELF- CHECK Direction: In a whole sheet of paper answer the following questions 1. What is the significance of connective tissues to the live animal, cooking method and eating quality of meat? 2. List common meat dishes and indicate the meat cuts used for each of these.
  • 39.
    Module 4th yr |Lesson 2 39 3. What are the factors that affect meat tenderness? Juiciness? 4. What are the safety concerns that should be addressed when purchasing and preparing meat dishes Direction: Visit a public market and observe each type of meat. Using the chart, write the correct indicator of each type of meat. (Group Activity) Criteria for Selecting Good Quality Meat Characteristics Pork Beef 1. Color of Meat 2. Odor 3. Color of fat 4. Texture of Meat 5. Flesh RESOURCES:  Fresh pork  Fresh veal REFERENCES: Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp. 87-89 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, PP. 33-34 De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999, PP. 231-253 LESSON 2 PREPARING AND PORTIONING MEAT INTRODUCTION The lesson deals with the uses and characteristics of various knives for cutting meat, preparation techniques of meat cutting, and use of appropriate marinade. ASSESSMENT CRITERIA: 1. Suitable knives and equipment are selected and used prior to meat preparation. 2. Meat cuts are prepared and portioned according to menu requirements. 3. Suitable marinades are prepared and used appropriately for a variety of meat cuts.
  • 40.
    Module 4th yr |Lesson 2 40 DEFINITION OF TERMS: Information Sheet 2.1 Cutting Tools, Their Uses and Characteristics Knives are used for cutting, chopping, slicing. They are the most important tools in the kitchen. 1. Butcher’s knife – is used to section raw meat.. It can be used as a cleaver to separate small joints or to cut bones. Butcher’s knives are made with a heavy blade with a saber or flat grind. 2. French knife – is used to chop, dice, or mince food. Heavy knives will have a saber or flat grind. 3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats. The thin, light blade will have a concave or hollow grind. 4. Boning knife – is used to fillet fish and to remove raw meat from the bone. It will have a concave grind on a thin, light blade. Butcher Knife with 10-inch (25cm) blade and pointed tip French Knife with 8-inch (20 cm) to 12-inch (30 cm) blade and pointed tip. Roast Beef Slicer with 12-inch (30 cm) blade and rounded tip. Boning knife with 5-inch (12.7 cm) to 6-inch (15 cm) thin blade and pointed tip. portion - a part of whole or to divide into parts marinade – an oil-acid mixture used to give flavor and to tenderize meat. suitable – appropriate seasoning – a spice for enhancing the flavor of food butcher – a person who slaughters animals for food.
  • 41.
    Module 4th yr |Lesson 2 41 Cooking Methods Suitable to Different Meat Cuts 1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib roast, the cooking method is dry heat method. a. Roasting – the meat is cooked over live coal or oven. Roasting Internal Temperature of Meat Rare 140°F(60°C) Medium155°F(70°C) 165°F(75°C) Internal temperature of meat increase 2° to 3° Centigrade or 5° Fahrenheit during roasting period. High Heat Roasting: 1. Sear meat 240°C or 475°F for the first 15 minutes until crusted on the outside. 2. Roast at 180°C or 350°F for remaining time. Bone-in per 500g Boneless per 500g Rare 10 – 12 mins 8 – 10 mins Medium 12 – 15 mins 10 – 12 mins Well done 15 – 18 mins 15 – 18 mins 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. Low Heat Roasting: This method uses the same cooking time for both boned and boneless roasts. Roast at 150°C or 300°F. Medium 20 – 25 per 500 g. Well done 30 – 35 per 500 g. b. Pan broiling – the meat is placed in a hot frying pan over the sources of heat instead of under it.
  • 42.
    Module 4th yr |Lesson 2 42 c. Broiling – Cooking by radiant heat. Food is placed on a rack either below or between the gas or electric heat source. The rack is positioned 3 to 6 inches from the heat source, depending on the type and intensity of the heat d. Pan frying – Cooking in a moderate amount of fat in a pan over moderate heat. Grilling or Pan Frying Steak Names Thickness Rare Medium Flank Steak ½ - 1” 3 – 4 mins/ side 4 – 5 mins Top Round 1” 4 – 5 mins/ side 6 – 7 mins Tenderloin 1 ½” 5 – 6 mins/ side 7 – 8 mins Top Sirloin ¾ - 1” 3 – 4 mins/ side 6 mins Ribeye 1” 3 – 4 mins/ side 6 mons 2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder can be cooked through the dry heat method such as the following. a. Boiling – Cooking food in a liquid that is bubbling rapidly. b. Braising – a method of cooking that combines cooking in fat with the addition of moisture. Food is browned in a small quantity of fat, and then cooked slowly in liquid in a covered utensil. c. Stewing – cooking in a small amount of water, either by boiling or simmering.
  • 43.
    Module 4th yr |Lesson 2 43 Meat Marinade A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat are soaked to absorb flavors and become tender before cooking A marinade makes meat better by adding moisture, increasing tenderness and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork, poultry, fish or seafood. SELF- CHECK Direction: Answer the following: 1. Enumerate marinades for beef and their uses in various cuisines. 2. List marinades for pork and the cooking processes to be used. REFERENCES: Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 Activity Sheet 2.1 SUGGESTED RECIPES: SWEET MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION knife chopping board measuring cup measuring spoon wooden spoon mixing bowl 1 cup 1/3 cup 1/3 cup ¼ cup 2 cloves 1 teaspoon ¼ teaspoon crushed pineapple soy sauce honey cider, vinegar garlic, minced ginger powder powered cloves Prep Time: 6 minutes PROCEDURE: Mix all ingredients together and use immediately. The marinade can be stored in airtight container for up to 7 days. Activity Sheet 2.2
  • 44.
    Module 4th yr |Lesson 2 44 TASTY BEEF MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon ½ cup 4 tbsp. 2 stalk 2 tbsp. 2 tbsp. ½ tsp. ¼ cup 2 tsp. 5 large soy sauce sugar green onions, minced grated fresh ginger sesame oil ground pepper vinegar sesame seeds, toasted and 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: 1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 LESSON 3 COOKING AND PRESENTING MEAT CUTS FOR SERVICE INTRODUCTION The lesson deals with the preparation and cooking of meat for service, carving using appropriate tools and techniques. ASSESSMENT CRITERIA: 1. Appropriate cooking methods are identified and used for meat cuts. 2. A variety of primary, secondary and portioned meat cuts are cooked and presented to standard recipe specifications.
  • 45.
    Module 4th yr |Lesson 2 45 3. A variety of offal are cooked and presented according to standard recipes. 4. Meat cuts are portioned and served according to menu requirements. 5. Meats are carved using the appropriate tools and techniques considering: 1. Meat structure 2. Bone structure DEFINITION OF TERMS Information Sheet 3.1 Meat is cooked for various reasons. It improves the palatability, quality, increase tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and the attractiveness of the original color, form, and texture; to destroy harmful organism and substances to ensure that food is safe for human consumption; and to improve digestibility. Cooking Methods Using Various Meat Cuts and Meat Types BEEF MEAT CUTS COOKING METHODS Brisket Chuck Flank Fore shank Hind shank Loin end Plate Neck Ribs Round Rump Short loin Punta Y Pecho Paypay Kampto on kabilugan Ken chi Ken chi Kadera Tadyang on liempo Leeg Castillas Pierna Corta Tapadera Kadera Simmer, corned beef Braise, simmer, pot Roast Stew Stew, braise Stew, braise Broil, roast, steak Stew, fry, broil Fry, boil Broil, roast Braise, roast Braise, roast Broil, steak PORK MEAT CUTS COOKING METHODS Ham Shoulder Hock Leg Shank Sirloin Head Picnic Loin Pigi Butt Pata Ken chi Ulo Kasim Lomo Roast, broil, pan broil, fry Roast, broil, pan broil, fry Boil, stew, braise Braise, stew, boil Stew, braise, boil Roast, broil, fry Braise, stew carve – to decorate with designs cut on the surface. range – length of cooking razor – a sharp–edged instrument used especially for shaving platter – a large, shallow dish for holding and serving food.
  • 46.
    Module 4th yr |Lesson 2 46 Broil, roast, fry Broil, roast, pan broil LAMB MEAT CUTS COOKING METHODS Fore shank Loin Shoulder Rib Hind Shank Leg Chops Ribs Ken chi Lomo Butt Costillas Stew, braise Roast, Broil Roast Stew, Braise Roast Steak Roast ORGAN LOCAL NAME SOURCE SUGGESTED RECIPES OF COOKING METHOD Tongue Tripe Librilyo Liver Brain Heart Lungs Kidney Blood Ears Skin Dila Tuwalya Libro-libro or tuwalya Atay Utak Puso Baga Bato Dugo Tenga Balat Beef and Pork Beef Beef Beef and pork Beef and pork Beef and pork Beef and pork Beef and pork Pork and beef Pork and beef Pork and beef Pastel de Lengua pie Meudo, goto, callos Kilawin Sarsa ng lechon Braise, kilawin, batchoy Misua soup Kilawin, batchoy Kilawin, bopis Batchoy, bopis Dinuguan Tokwa, kilawin Sitsaron COOKING RANGE OF MEAT DISHES APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT CUT THICKNESS WEIGHT TOTAL MINUTES TO COOK AT 350°F Beef Club Steak Porterhouse Steak T-bone Steak Sirloin Steak Ground Beef Patties 1-1½ inches 1-1½ inches 1-1½ inches 1-2 inches 1-1¼ pounds 2-2½ pounds 1½-2 pounds 3-4¼ pounds ¼ pounds 15-30¹ 20-35¹ 20-30¹ 20-35¹ 15-25¹ Lamb Chop Ground Patty 1-1½ inches 3-5 ounces 4 ounces 12–22 18 Ham Slice, Untenderized Slice, Tenderized Bacon ½ - 1inches ½ - 1 inches 1-2 pouch 1-2 pouch 20-30 10-20 3-5 3-5
  • 47.
    Module 4th yr |Lesson 2 47 Canadian Bacon Organ Meats Liver ½ - ¾ inch 3-5 ounces 6 APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT CUT MINUTES PER POUND Beef Standing Ribs Rare Medium Well-done 18 to 20 at 300°F. 22 to 25 at 300°F. 30 to 35 at 300°F. Rolled Ribs Rare Medium Well- done 28 to 32 at 300°F. 32 to 38 at 300°F. 40 to 48 at 300°F. Veal Leg Loin Shoulder 22 to 25 at 300°F. 30 to 35 at 300°F. 30 to 35 at 300°F. Lamb Leg Shoulder-Roll Shoulder-Cushion 30 to 35 at 300°F. 40 to 45 at 300°F. 30 to 35 at 300°F. Pork Cured Untenderized Ham Cured Tenderized Ham Fresh Loin Fresh Shoulder 25 to 28 at 300°F. 15 at 300°F. 30 to 35 at 350°F. 35 to 40 at 350°F. CARVING MEAT Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. TOOLS IN CARVING There are only few tools required for carving. A razon-sharped knife and a fork are needed. The first platter should be large enough to hold the roast as well as the carved meat and the second platter for the slicers. TECHNIQUES IN CARVING 1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts since they are firmer, easier to carve, and loose fewer juices when cut. Meat which has had some or all of the bones removed will generally be easier to carve.
  • 48.
    Module 4th yr |Lesson 2 48 2. Cook to appropriate doneness. Beef roasts which are medium-rare or medium are easier to carve than those which are well done. (See temperature table in Cooking and Preparation) 3. Let rare roasts "set" for about ten minutes before carving. This will allow the roast to become a little more firm and it will lose fewer meat juices when carved. 4. Remove strings, skewers, etc. in the kitchen. However if you are carving a stuffed roast or a rolled piece of meat which may fall apart when carving, leave one or two of the strings tied around the roast while carving. 5. Allow elbow room at table for the carver. 6. Be comfortable - stand or sit. You may find carving easier while standing as you will be able to apply greater pressure to the carving knife. Carving 1. Anchor meat with a fork while carving. Try to avoid puncturing the roast too many times as some of the meat juices will escape with each puncture. 2. Carve on a large plastic or wood carving board. If possible carve on a board with a "well" or a "lip" to catch the meat juices 3. Carve with a thin bladed, sharp knife. 4. Carve uniform, attractive slices perpendicular to the grain of the meat. Carving perpendicular to the meat grain may not be possible when carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick. 5. Finish carving then serve meat on hot plates. SELF- CHECK Direction: Answer the following questions 1. What are the cooking methods of the various cuts of beef? 2. What are the tools used in carving meat? 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
  • 49.
    Module 4th yr |Lesson 2 49 SUGGESTED RECIPES: BEEF CURRY TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 2 pounds ½ cup 1 tbsp. 3 tbsp. 1 tsp. 2 cloves 1 cup 1 small 1 tbsp. 1 tbsp. 1/8 tsp. 1 tbsp. 1 tsp. chuck, cut into 1” cubes water or beef stock vinegar canola oil cinnamon garlic coconut milk onion, sliced thin patis grated ginger pepper curry powder salt PROCEDURE: 1. 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. 2. 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. 3. 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 Activity Sheet 3.2 GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND WARM CHIPOTLE SALSA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION blender refrigerator knife chopping board mixing bowl wooden spoon oven electric grill measuring cup 2kg 60 g 1clove 30 ml 5 ml 2ml 1ml 0.5 ml 60 ml 30 ml 1 clove Beef tenderloin Onion, chopped fine Garlic, chopped fine Chile powder Salt Dried oregano Ground cumin Cinnamon Lime juice Olive oil Garlic unpeeled
  • 50.
    Module 4th yr |Lesson 2 50 500 g 2 can 10-15 ml 1.5kg to taste Plum tomatoes or small tomatoes Whole chipotle chiles in adobo Sauce from the can chiles Sweet potato Salt PROCEDURE: 1. Trim fat and membranes from the tenderloin. 2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin, cinnamon, lime juice and oil. 3. Coat the meat with this mixture. Wrap and refrigerate several hours or overnight. 4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10 minutes. 5. Remove the skin from tomatoes and garlic, place them in a blender. 6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped the chiles. 7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to make a coarse puree. Add more salt if needed. 8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop out the flesh. Pass through a food mill to puree. Season lightly. 9. Scrape the onions and garlic off the meat (they will burn if left on). 10.Grill the meat until just well done. Be careful not to overcook, or the meat will be dry. 11.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. Activity Sheet 3.3 BEEF STEW TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon saucepan 2 pounds 1 cup 1/3 cup 2 pcs. 3 tbsp. 2 pcs 1 large 1 tsp. 1/8 tsp. 2 cloves 1 stalk 1 cup 1 tbsp. 2 tbsp stewing beef, cubed hot water, 1 bay leaf flour potatoes, diced canola oil carrots, diced onion chopped salt pepper garlic, minced celery stalk chopped canned of chopped fresh tomatoes soy Worcestershire sauce chopped parsley
  • 51.
    Module 4th yr |Lesson 2 51 PROCEDURE: 1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over medium high heat, brown beef on all slides, a handful at a time. Set aside 2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until beef is tender, stirring occasionally. Add ½-1 cup more water as needed. 3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30 minutes until potatoes are done. Taste and correct seasoning. 4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir the solution into broth until well blended for about 5-7 minutes Preparation and cooking time: 2 hours, 30 minutes Serve 6 to 8 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) TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan mixing bowl brush pan refrigerator 2 to ½ pounds 2 tsp. 2 tbsp. ¼ cup ¼ tsp. 3 cloves flank steak salt brown sugar vinegar ground pepper garlic, crushed canola oil for frying PROCEDURE 1. Cut flank steak in half lengthwise, cut each half crosswise into thin slices. Pound slices, between wax paper, with a small iron skillet until very thin. 2. In a large bowl, combine remaining ingredients, except oil, add beef slices and marinate, covered, in the refrigerator for at least one day or overnight.
  • 52.
    Module 4th yr |Lesson 2 52 3. To cook, place a large cast iron skillet over minute more. Place meat in a single layer in skillet, well spaced so slices don’t touch each other, cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough. 4. Transfer meat to plate, repeat with remaining slices. Brush pan with small amount of canola oil before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried. Preparation and cooking time: 45 minutes 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 NAME OF RECIPE: ______________________________________ Good Fair Poor (5) (3) (1) 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: _____________________________________________________________
  • 53.
    Module 4th yr |Lesson 2 53 RESOURCES: Tools and equipment knives oven chopper chopping board frying pan casserole ladle platter Ingredients for the recipe 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 LESSON 4 STORING MEAT INTRODUCTION The lesson deals with the proper storage and thawing of meat. ASSESSMENT CRITERIA: 1. Fresh and plastic vacuum-packed meat are stored correctly according to health regulations. 2. Fresh meats are aged and stored properly to maximize and maintain quality. 3. Frozen meats are thawed in accordance with enterprise procedures. 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
  • 54.
    Module 4th yr |Lesson 2 54 Information Sheet 4.1 Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be used within a few days (2-4days) it must be kept in the chiller section of the refrigerator. If you intend to keep it longer, store in the freezer. Principles and Practices of Storing, Freezing and Aging of Meat. 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. 1. Low acidity (near neutral pH) level within the meat. 2. Inadequate supply of water or other moisture, such as meat juices; 3. A warm temperature – generally between 45 degrees and 127 F. To prevent spoilage and the possibility of food borne illness, precautionary measures must be taken to control these three factors. The safety measures to be followed vary depending on the form or type of meat product. Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as much time possible. It is best to select fresh meat items last when shopping.  Store fresh meat in the coldest part of the refrigerator.  Use a thermometer to locate the best spot.  Leave the meat in its original wrapping if it is to be used within two days.  For a longer storage, rewrap the meat. Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent in the “warm” temperature range which is optimum for bacterial growth. This can be done by:  Providing plenty of air circulation around the meat.  Placing the meat in a pot, or boiling and immersing it in cold water. All cooked meat should be used within a week of the initial preparation, or properly wrapped and frozen for later use. Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked pork and sausage products. The heating, smoking and processing of these items inactivate most bacteria and enzymes. Leave these products in their original wrapping to prevent further contamination. Do not freeze luncheon meat. Canned Meat. Canned meats come in two varieties- those that require refrigeration, such as hams, and those that do not, such as chili con carne, corned beef and dried meats. The best rule to follow for storage is to read the can label carefully and follow instructions. Most canned meat that do not require refrigeration have relatively long shelf life. Canned meat should never be frozen.
  • 55.
    Module 4th yr |Lesson 2 55 Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below. After the meat is frozen, maintain the temperature at 0oF or lower. Most chest – type and side by side freezers are able to maintain this temperature while most ice compartments in refrigerators do not. Therefore, it is not recommended to store meat in the ice compartments. Limit freezer storage time on all meats to maintain their optimum quality and freshness. Freezing meat will not improve its quality, but it will retain its natural color, flavor, texture and nutritional value. How to Freeze Meat The first step in successful freezing is choosing a high quality product. Freezer storage will not improve the quality of meats so it is advisable to choose cuts that are brightly colored, well-marbled and fresh. 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. Use an air and moisture proof wrapping material, such as freezer paper, aluminum foil or plastic wrap. Wrapping instructions 1. Place meat in the center of wrapping material. With several cuts, place an interleaf of waxed paper between cuts for easier separation. Large cuts may need to be divided for easier thawing and preparation. 2. Bring the edges of the wrap together and fold at least twice. 3. 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.
  • 56.
    Module 4th yr |Lesson 2 56 4. Fold the ends under the package and seal with freezer tape. Label each package with the name of the cut, date and numbers of servings or weight. 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. Maximum Storage Recommendations for Fresh, Cooked and Processed Meats. Thawing Frozen Meat Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7 hours per pound depending on the size and thickness of the cut. Frozen meats need not to be thawed before preparation, but cooking time will increase it by 15 to 20 minutes per pound. Aging Meat Aging. Aging of meats, particularly beef is a time-honored practice improving palatability in temperate countries. This practice improves the tenderness and flavor of meat. There are two general methods of aging: dry and wet Meat Refrigerator Freezer** Beef (fresh) 2 to 4 days 6 to 12 months Veal (fresh) 2 to 4 days 6 to 9 months Pork (fresh) 2 to 4 days 3 to 6 months Lamb (fresh) 2 to 4 days 6 to 9 months Ground beef, veal, and lamb 1 to 2 days 3 to 4 months Ground pork 1 to 2 days 1 to 3 months Variety meats 1 to 2 days 3 to 4 months Luncheon meats 1 week Not recommended Sausage, fresh pork 1 week 60 days Frankfurters 4 to 5 days 1 month Bacon 5 to 7 days 1 month Smoked ham, whole 1 week 60 days Ham slices 3 to 4 days 60 days Beef, corned 1 week 2 weeks Leftover cooked meat 1 week 2 to 3 months Sausage, smoked 3 to 7 days Sausage, dry & semi-dry (unsliced) 2 to 3 weeks Meat pies (cooked) 3 months Swiss steak (cooked) 3 months Stews (cooked) 3 to 4 months Prepared meat dinners 2 to 6 months
  • 57.
    Module 4th yr |Lesson 2 57 Dry Aging. Dry aging is the original method. This is carried out in controlled environment with temperatures of 0° to 2°C, 80 to 85% relative humidity air flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered meat is hung in rails in controlled rooms. During this time, enzymes within meat are tenderer. Some disadvantage of this method is the time element, and the weight losses from both the evaporated water and the trimming of the crust that forms. However, this is the preferred method of most professional chefs because of the flavor advantage. Wet Aging. Wet aging is done when the meat cuts are vacuum packed in waterproof-plastic materials and boxed for distribution. The package barrier prevents moisture and weight loss. The aging happens during the transportation and/ storage of the packed chilled meat. There is a debate as to which is the better method. The answer is best determined by analyzing the costs and the benefits of each of the methods. Wet aging wins out in convenience and cost but dry aging is the method preferred by fine dining customers who are capable of paying for the extra cost. Hanging Method. The Method of hanging the carcass during aging and or chilling has been found to affect tenderness as well. The common practice is to hang carcass by the heel of the hind leg. A method develop in New Zealand is that of hanging by the pelvic girdle, so the carcass looks like it is standing in its natural way. It was found out that this method leads to more tender meat apparently due to the fact that the muscle fibers stretches and thins out making them more tender. SELF- CHECK Direction: Answer the following questions in one half sheet of paper. 1. What is aging? 2. Why is aging applied to meat? 3. What are the two general methods of aging? Direction: Demonstrate how to freeze meat. Follow the wrapping instructions (Group Activity) RESOURCES: Raw Materials  Fresh pork  Fresh beef/ veal Equipment  Freezer  Refrigerator Supply and Materials
  • 58.
    Module 4th yr |Lesson 2 58  Freezer type paper  Aluminum foil  Plastic wrap  Airtight casserole dishes REFERENCES: 1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253 2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89
  • 59.
    Module 4th yr |Lesson 2 59 Unit of Competency: PREPARE PORTION-CONTROLLED MEAT CUTS Module No.: 3 Module Title: Preparing Portion-Controlled Meat Cuts Nominal Duration: 5O Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 60.
    Module 4th yr |Lesson 2 60 PREPARE PORTION-CONTROLLED MEAT CUTS Module Title: PREPARING PORTION-CONTROLLED MEAT CUTS Module Introduction: This module deals with the specialized skills, attitudes, and knowledge required to select quality meats, to break down primary and secondary cuts into portions, and to prepare a selection of meat products. Expected Outcome After completing the module, you should be able to: 1. purchase good quality meat; 2. prepare and produce a variety of portion-controlled meats; 3. prepare and produce meat products; and 4. store meat cuts and meat products. PRE-TEST Direction: Answer the following questions. Write only the letter of the correct answer. 1. To which meat cut do internal organs belong? a. less tender cuts b. tender cuts c. tough cuts d. variety cuts 2. Where should meat products be stored? a. crisper b. dry shelf c. freezer d. cold shelf 3. Which of the following is the most tender cut of beef? a. chunk b. tenderloin c. sirloin d. round cut 4. When buying meats, you should first consider its _____________. a. price b. quality c. brand d. round cut 5. What is your primary consideration when storing goods? a. size b. expiration date c. fragility d. quantity
  • 61.
    Module 4th yr |Lesson 2 61 6. These are taken from the internal organs of animals. a. variety cuts b. less tender cuts c. tough cuts d. tender cuts 7. A slaughtered animal is called ______________. a. a carabeef b. a pork c. a poultry d. a carcass 8. The most common method of preserving meat is________________. a. salting b. refrigerating c. curing d. drying 9. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat a. drying b. curing c. freezing d. salting 10.The following are the characteristics of good quality pork, except _____________. a. breast is plump b. flesh is pink c. no foul odor d. texture is fine and firm LESSON 1 PURCHASING QUALITY MEAT INTRODUCTION The lesson deals on purchasing meat in the market based on quality specifications and request. ASSESSMENT CRITERIA: 1. Meats are purchased based on quality specifications and standard. 2. Wastes are minimized through appropriate purchase and storing techniques. 3. Meats are inspected for signs of parasitic infections and other contamination.
  • 62.
    Module 4th yr |Lesson 2 62 DEFINITION OF TERMS Information Sheet 1.1 Purchasing of meat Purchasing involves obtaining the necessary foods in the right quantity, and quality, at the right time, the right place, and for the most economical price. A quality-control program in food establishment should ensure that only food which meet written specifications are purchased from reputable vendors. The best purchaser considers price, supply, demand, transportation and storage cost before placing an order. Food can easily become contaminated during the various stages of the food flow from purchasing, storing, preparation, holding, and serving. Time and correct temperature need to be monitored closely. The money paid for purchasing food items determine largely the costs that the patrons have to pay. The quality of the food offered will depend upon the grades, type and characteristics of the food item that is purchased. It is important that the ones who buy food item and supplies has experience in the food business. He or she should be knowledgeable on the basic cuts of meat. He or she must also be familiar with the markets, crop conditions, and current trends. Consumer Aids A good shopper knows how to get better value for his or her money. There are consumer aids available to help you shop wisely. These include advertising, coupons, labels, unit pricing, and open dating. Advertising. Is a form of communication used to persuade an audience (viewers, readers or listeners) to take some action with respect to products, ideas, or services. Advertising messages are usually paid for by sponsors and viewed via various traditional media; including mass media such as newspaper, magazines, television commercial, radio advertisement, outdoor advertising or direct mail; or new media such as websites and text messages. 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 staple - a principal raw material or commodity perishable – subject to decay or spoilage. stamped – inspected the product for approval contamination – unintended presence of a harmful substance or disease-causing microorganisms in food. HACCCP – a food safety system that focuses on the flow of food in a food-service operation to reduce the risk of food borne outbreaks. Aerobic – microorganism that can live with air. HACCCP – Hazard Analysis Critical Control Point. NMIS – National Meat Inspection Service
  • 63.
    Module 4th yr |Lesson 2 63 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. Ways to Purchase Food Food is purchased through open market, sealed-bid buying, contract buying, and future buying. Open market. Foods, particularly perishables are bought from one vendor to another offering the lowest price. Open market purchasing may be done through orders or by going directly to the market. Sealed-bid buying. Government agencies and some institutions are required to purchase goods or supplies under sealed bids. Sealed bids contain the list of commodities and the prices requested by the purchasing institutions. Bids come from two or more vendors. When bids are opened, award is given to the lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of paper work is involved, prices are unreasonably raised, and there is a possibility of favoritism. Contract buying. Perishable goods and staples like bread, flour, spices, condiments, and grocery items purchased under this method provide quality and consistent prices. Future buying. Large establishments buy their food supplies under a contract that has been agreed upon. Prices are set when the orders are placed. Contract is good for thirty days delivery. This type of buying is good for canned goods and non-perishable items.
  • 64.
    Module 4th yr |Lesson 2 64 Where to shop 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. Classification of Food Purchases: 1. Perishable foods – are usually bought in open markets. 2. Staple foods – are generally purchased under contract from supermarkets or groceries under contract. Ex. Flour, sugar, etc. 3. Contract items – are purchased on a contractual, basis. Food items are delivered as ordered and paid within the duration of the contract. Ex. Bread, rice, etc. Factors that Determine Quality of Meat: 1. The species of animals 2. The quality of animal feeds 3. The health of the animal 4. The treatment before slaughtering 5. The sanitation in the slaughter house, packing plant and food service facility 6. The bleeding and skinning process 7. The chilling process of the slaughtered carcass 8. The sanitation, temperature and the condition of meat cutting and processing area 9. The sanitation of equipment and implements in the kitchen 10. The conditions of the distribution system 11. The temperature control all work, distribution and storage system
  • 65.
    Module 4th yr |Lesson 2 65 MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA Receive at 40°F or lower Beef Color: Bright cherry red Lamb Color: light red Pork Color: pink lean meat white fat Texture: Firm and springs back when touch Color: Brown or greenish, brown, green of purple blotches; white or green spots Texture: Broken cartons, dirty wrapper, or torn packaging Meat must display mandatory inspection stamps indicating that it has been inspected for sanitary standards by the Department of Agriculture Grading stamps on the product indicate the level of quality and are not mandatory Meat Inspection and Grading Inspection and grading of meat provide protection and many benefits to consumers, farmers, processors and distributors. Meat inspection is a requirement in every packing house or processing plant throughout the world. Rigid standard and processing under sanitary conditions are enforced. They are all stamped to indicate fitness for human consumption. The examples are live animals prior to slaughter, as well as animal carcasses. The safety of meat supply in the Philippines is the responsibility of the National Meat Inspection Service, an agency of the Department of Agriculture. Republic Act 9296 signed into law in May 2004, embodies the protection of human and animal health against hazards in meat from farm produce to processed meats. The law specifically mentions the application of the HACCP approach to ensure meat safety. The NMIS has put in place a system of accrediting slaughterhouses and dressing plants in the country. Those with AAA accreditation are allowed to export their products; those with AA are allowed to bring the meat to other provinces and regions in the country. Those with A rating are allowed to sell within the province. Unfortunately, there are still many slaughterhouses that have not been accredited. Furthermore, in many communities, animal may be slaughtered even without the benefit of a sanitary inspector. Sources of Contamination in Food 1. Botulism – is caused by aerobic bacteria 2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat and infection of human. 3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and vomiting 4. Salmonellosis – occur within 6- 48 hours 5. Streptococcus – occurs within four days. Symptom is nausea.
  • 66.
    Module 4th yr |Lesson 2 66 Key concerns of fresh meat safety are presence of parasitism, contamination with pathogens due to improper slaughter methods and unsanitary handling. For cooked meat, the issues may be the meat is not properly cooked. Routing meat inspection looks for signs of parasitic infection so heavily infested meats are condemned. Parasites undetected during such routine examination are easily killed by adequate cooking. Safe Cooking Temperatures for various meat MEAT °C °F Beef, rare 52 125 Beef, medium 57 135 Beef, medium well 68 155 Beef, well done 71 160 Ground beef 74 165 Pork 71 160 SELF-CHECK A. Direction: On a separate sheet of paper, answer the following questions 1. What are the aids to consumers that can help them shop wisely? 2. What are the ways to purchase meat? Which do you think is the best place to buy quality meat? Explain 3. How can you tell if the meat is in good conditions? 4. Why is meat considered hazardous when not properly handled? 5. Why should pork be well cooked? B. Direction: Do the following activities 1. Prepare a market list of food items needed in the recipe. Classify your list accordingly. 2. Do the marketing from your family. Record the cost of each item you bought. Describe the quality of each. RESOURCES: Ingredients for the recipe REFERENCES: Lilia L. Chavez, Sonia Y. De Leon and Virginia S. Claudio; BASIC FOODS FOR FILIPINOS 4th Editions pp. 56 - 60
  • 67.
    Module 4th yr |Lesson 2 67 LESSON 2 PREPARING AND PRODUCING A VARIETY OF PORTIONED AND CONTROLLED MEAT INTRODUCTION The lesson deals on how to select, prepare, and produce a range of portioned controlled meat. ASSESSMENT CRITERIA: 1. Suitable ingredients and utensils are specified and selected according to recipes. 2. Meats are precisely cut to required portion size. 3. Portion-controlled meats are weighed, trimmed, and boned in accordance with enterprise recipes. DEFINITION OF TERMS Information Sheet 2.1 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. Ingredients used for Preparing Meat Cuts 1. salt 6. anizado wine 2. black pepper 7. phosphate 3. praque powder 8. pickles 4. oil of anise 9. bayleaf 5. oregano 10.banana catsup Utensils, Machinery and Equipment for Meat Preparation 1. Slicers 6. Smokers 2. Knives 7. Pickling rate 3. Cleavers 8. Vacuum packer 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.
  • 68.
    Module 4th yr |Lesson 2 68 4. Saws 9. Robot coupe 5. Sausage casing machine Trimming and Boning Pork Loin 1. Remove all excess fat that covers the edge of the loin to expose the tips of the ribs bones. 2. Make smooth strokes along the bones to free the meat. Pull the meat away to make it easy to see. 3. When all the meat is freed from one side of the bones, turn the loin over the free meat from the other side. Here, the tenderloin is being gently cut from the bones. Trimming and Cutting Beef Tenderloin 1. Work the tip of a knife under the silver skin. Hold the end of the silver skin tight against the meat and glide the knife blade just underneath. Angle the blade upward slightly so that only the silver skin is cut away. 2. Cutting Emince - slice meat into evenly shaped pieces that are approximately two inches square. Use a sharp knife to trim away thin pieces, known as emince. Boning a Leg of Veal 1. Pull the flank away from the leg. Use a boning knife to cut through the tissue and fat connecting the leg. 2. Turn the leg and probe with knife and fingers to locate the pelvic and knuckle bones connecting joint. Cut down to the joint and then through the ligaments to separate these bones. 3. Follow the meat’s natural seams and cut through the meat to the bones. Cut and crape the meat away from all the bones as neatly as possible. Portion Control 1. Submit the meat to a butcher’s test to determine the maximum portions that could be sold. 2. Cuttings should be done in accordance with the standard portioning specified in the menu. 3. Serve menu using standard portioning. Portion sizes will vary depending on the type of restaurant and the price of the item. Identifying Meat Cuts 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.
  • 69.
    Module 4th yr |Lesson 2 69 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) Test Tools in Recipe Costing 1. Price list/Inventory List List of raw food items and their corresponding acquisition costs, specifications, count or measure. This is the primary source of costs. 2. Raw Food Tests. Count measure, weight and yield per unit of specific food items. How many Specification Cost
  • 70.
    Module 4th yr |Lesson 2 70 3. Canned Food Test Yield and actual cost of canned and bottled food items. Ex. Sliced pineapple 1 can – Php 51.13 Specifications 10 cans Yield – 66-70 slices Cost – Php 0.75/slice SELF CHECK Direction: Answer the following questions; write your answer on your test booklet 1. Why is it important to use specified utensils in producing meat cuts? 2. Why is there a need to control portions of meat cuts for a specified recipe? 3. What are the steps in the mechanics of costing a specified recipe? REFERENCES Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF PROFESSIONAL COOKING AND BAKING – Revised Edition, pp. 34-35 Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT Copyright 2006, pp. 36-40. http://www.filipinofoodrecipes.net/ Activity Sheet 2.1 MORCON TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION Measuring spoon Measuring cup Knife Weighing scale Pot or pressure cooker 1k ¼ k 200 grams 200 grams 3 pcs. 100 grams 100 grams 2 5 pcs. ½ tsp ½ cup 2 tsp. 2 cups 2 meters beef, sliced 1/4 inch thick (3 pcs.) ground beef liver sliced sausages or ham pork fat (cut is strips) hard boiled eggs, sliced cheddar cheese in strips grated cheddar cheese onions, chopped bay leaf (laurel) ground black pepper vinegar salt water thread or string (for tying)
  • 71.
    Module 4th yr |Lesson 2 71 PROCEDURE: Beef Morcon Cooking Instructions: 1. Spread and stretch the sliced beef on your working table. 2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. 3. Roll the sliced beef with all the filling inside and secure with a thread or string. 4. Repeat the procedure for the two remaining beef slices. 5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. 6. Cover the pot and bring to a boil. Simmer for one hour. 7. Add the vinegar and continue to simmer of another hour or until beef is tender. 8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. (Estimated cooking time: 2 to 3 hours.) 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 Direction:( Group Demonstration) Prepare the needed equipment, utensils and ingredients in the laboratory activity and do the following: 1. boning meat 2. trimming , slicing meat 3. portioning meat cuts 4. recipe for preparing the morcon A. From the table below, check if you have performed the following steps in boning, trimming and cutting meat. Steps in Boning, Trimming and Cutting Meat Yes No 1. Trim off any visible fat or gristle 2. Remove all excess fat 3. Slice the meat evenly 4. Use boning knife to cut leg of meat 5. Cut and scrape the meat away from the bones clearly
  • 72.
    Module 4th yr |Lesson 2 72 B. Evaluation criteria for a finished product. 1. Correctness of procedure – 40% 2. Quality of product - 40% 3. Sanitary preparation - 20% 100% RESOURCES Learning Materials: Scoring sheet, ballpen , hand-outs and reference Supplies and Materials: Ingredients for the recipe Utensils and Equipment butcher’s Knife paring knife chopping board measuring cups and spoon REFERENCES Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF PROFESSIONAL COOKING AND BAKING – Revised Edition, pp. 34-35 Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT Copyright 2006, pp. 36-40. http://www.filipinofoodrecipes.net/ LESSON 3 PREPARING AND PRODUCING MEAT PRODUCTS INTRODUCTION The lesson deals with the preparation and production of meat products. It includes the selection of ingredients, filling, flavoring and marinades to enhance the flavor of meat products, and using proper equipment and machineries based on the manufacturer’s manual and enterprise.
  • 73.
    Module 4th yr |Lesson 2 73 ASSESSMENT CRITERIA: 1. Varieties of portion-controlled meat products are prepared using suitable methods. 2. Suitable ingredients are selected according to standard and enterprise recipe requirements. 3. Fillings, flavorings and marinades for processed meat products are selected and used based on recipe requirements. DEFINITION OF TERMS Information Sheet 3.1 Meat Dishes and Entrees 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. There are four kinds of doneness in meat: 1. Rare – when pressed with a finger, the meat is very soft with jelly like texture. 2. Medium Rare – when pressed with a finger, meat feels springy and resistant 3. Medium – When pressed with a finger, meat feels firm and there is a definite resistance. 4. Well Done – when pressed with a finger the meat feels hard and rough. Nutrient Content of Meat Meat consists of water protein and fat, with a few minerals and some B vitamins. 1. Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce. marinade – a special liquid in which food is soaked before cooking entrees – main course coating – to cover with flour processed food – preserved food seasoning – addition of salt or black pepper to improve the flavor of food combine – to mix the ingredients in the bowl
  • 74.
    Module 4th yr |Lesson 2 74 2. Fat –content can vary widely, according to the grade of meat and its cut. 3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter. 4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B), riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk. 5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals. SELF CHECK Direction: Answer the following questions; write your answer in your test booklet. 1. How do you test doneness of meat? 2. Enumerate and identify nutrients content of meat. REFERENCES Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT , 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 Information Sheet 3.2 Basic Preparation Methods of Meat 1. Washing Generally the only occasion in which you will have to wash meat is when it has come into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper. 2. Skinning Most of the meat you dealt with has been already skin by the supplier. 3. Dicing Meat are diced when it is cut into cubes for various types of casseroles, stems, and curries, and dishes such as steak and kidney pie and pudding. 4. Trimming Do this carefully: a. Improve the appearance of the cut or joint b. Leave as much of the meat intact as possible. c. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the type of meat, preference, and the cooking process to be used. d. Remove as much gristles and sinews as possible.
  • 75.
    Module 4th yr |Lesson 2 75 5. Slicing 6. Seasoning It is the addition of salt and white or black pepper to improve the flavor of food. a. Use white pepper or cayenne pepper on food which you want to keep attractive with white color. b. Add salt to roast and grill after the meat has browned – adding salt before cooking will extract the juices of the meat to the surface, and so slow down the browning reactions (which need high temperature and dry heat). 7. Coating The two basic coatings are: a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant. b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs. Information Sheet 3.2 Meat Color and Meat Curing The color of fresh meat is principally due to myglobin and to a lesser extent hemoglobin. Myoglobin is a red solution protein present in the muscle. All white hemoglobin is the red protein in blood. The biological function of these two pigments protein is to combine reversibly with oxygen to supply oxygen to the various body activities of the animals while alive. During cookery or upon freezing for long periods, they become brown. Pink may remain pink even upon cured. Curing is the process of mixing meat with curing salt and sugar. This is true in the case of ham, bacon, and tocino. Nitrate which is produced by oxidation of potassium nitrate reacts with the myoglobin to form the nitrosomyoglobin which remains pink even after cooking. Hence, cured meats are pink in color even after cooking. Curing ingredients used in Processing Meat 1. curing salt 2. salt 3. sugar 4. nitrate 5. phosphate PT 6. anisado wine Methods of Tenderizing Tough Meat Cuts 1. Mechanical Methods – This involves pounding the meat using a device called meat tenderizer or a plain pestle as is practiced in making Indonesian or
  • 76.
    Module 4th yr |Lesson 2 76 Chinese dried meat. Scoring, cutting into small portions, slicing into very thin white section and by grinding are the usual procedure. 2. Marinating – is primarily for heightening the flavor of meat but has tenderizing function as well. This is done by soaking meat in a solution made up of vinegar, wine or other acidic ingredients such as calamansi, salt and seasoning. 3. Use proteolytic enzymes. Certain plant, bacterial and fungal enzymes are usually used to tenderize meat. SELF CHECK Direction: Explain the following: 1. How does suitable ingredient affect the curing of meat? 2. What is the importance of preparation methods to quality meat products? REFERENCES Leuterio, Florida C., Technology and Livelihood Education for Sustainable Development , 2005, pp. 121 Brown, Amy, Understanding Food Principles and Preparation Second Edition, pp. 275-280 Activity Sheet 3.1 Suggested Recipe: LONGANISA (Native) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION Measuring spoon Measuring cup Mixing bowl Wooden spoon Refrigerator Plastic wrapper String 2 lbs. 1 lb. 5 cloves 1/3 tsp. ¼tsp. 3tsp. ¼ cup 1/3 cup 1½ tsp. 1tsp. 1tsp. Lean pork meat (coarsely ground or chopped) pork fat (diced, coarsely ground or chopped) cloves garlic (crushed and chopped finely) ground bay leaf, chopped salitre (available in drugstores) brown sugar soy sauce vinegar salt black pepper (powdered) red pepper (optional) PROCEDURE: 1. Measure and combine all ingredients except casing. 2. Let stand for 1 – 2 hours (as in marinating the mixture). 3. Fill casing with mixture. Tie the ends of casing with string of 4 inches interval.
  • 77.
    Module 4th yr |Lesson 2 77 4. Refrigerate and let ripen for 2 days. Activity Sheet 3.2 CORNED BEEF (Meat Material - Beef, Carabeef, Chevon or Pork) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon pressure cooker casserole knife chopping board Polyethylene bag Ordinary plastic weighing scale refrigerator gas/electric stove Curing Mix (Cover pickle) 3 tbsp. 2cups ½ tsp 1 ½ tbsp 1tsp 1tablet/500g ½ tsp Salt, refined Water Curing salt Sugar, refined Phosphate Phosphate Sodium Erythorbate Seasoning Spices ½ tsp 1tsp 1tsp 1-2 pcs 1tbsp few stands 1cup MSG (Monosodium Glutamate) Pepper corn Garlic, chopped powder Bayleaf Corned beef seasoning (optional) Oregano powder ¼ top Water Beef seasoning (optional) Packaging Materials Polyethylene bag 6” x 8” (for ½ kg. package) Ordinary plastic, 8” x 11” PROCEDURE: 1. Select good quality raw materials. 2. Trim and weigh them. 3. Cut the meat into ½ -1 inch cubes. 4. Prepare curing mix (Cover pickle). 5. Soak meat in the cover pickle. 6. Cure either at room temperature for 8-10 hours or refrigerator temperature for 1-2 days. 7. Wash the cured meat to remove excess salt. 8. Cook the meat together with spices wrapped in gauze either by the use of:  a pressure cooker for 45 min. to 1 hour at 15 bls. Pressure  an open fire (ordinary casserole) 9. Separate meat from broth. 10. Flake meat and remix broth and meat at a ratio of 3 parts broth to 7 parts lean. 11. Product is now ready to eat as viand or be used as sandwich filling or can be stored in freezer packed in P.E. bags.
  • 78.
    Module 4th yr |Lesson 2 78 Activity Sheet 3.3 SKINLESS LONGGANISA TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon casserole frying pan knife chopping board polyethylene bag ordinary plastic weighing scale refrigerator grinder gas/electric stove Curing Ingredients 1tbsp ½ cups 1tsp ¼ cups Salt Curing salt Phosphate Water Seasoning/ Spices 9-12 tsbp ½ to 1tbsp 2tbsp 2tbsp 2tbsp Sugar, refined Ground black pepper Garlic chopped Pineapple juice Anisado wine MSG (Monosodium Glutamate) Packaging Materials Paperlyne/ Plastic paper, cut into 6” x 6” square Polythylene bag, 6”x8” (for ½ kg package) PROCEDURE: 1. Select good quality raw materials. 2. Grind meat and fat. 3. Measure/ weigh all the ingredients separating curing ingredients and seasoning. 4. Prepare curing ingredients with the meat until well blended. 5. Add the rest of the ingredients. 6. Cure either at room temperature for 8-10 hours or at refrigerator temperature for 1-2days. 7. Wrap in paperlyne each piece weighing about 40 grams. 8. Pack in polyethylene bags. 9. Fry in cooking oil or store in freezer (2-4 months) or in refrigerator for one week). Activity Sheet 3.4 HAMBURGER TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon Meat Material 500 g. 500 g. Beef lean ground Pork, lean ground
  • 79.
    Module 4th yr |Lesson 2 79 casserole knife chopping board polyethylene bag ordinary plastic weighing scale refrigerator grinder gas/electric stove Curing mix 1tbsp. 1tsp ¼ cup Salt Phosphate Water Seasoning/ Spices 1tbsp. 1tsp 1cup 1tbsp. ½ to 1 tbsp. 4tbsp 2pcs. Sugar Celery powder Onion, chopped Garlic chopped Black pepper, ground Flour Eggs, fresh Packaging Materials Paperlyne/ Plastic paper, cut into 6” x 6” square Polythylene bag, 6”x8” (for ½ kg package) PROCEDURE: 1. Select good quality raw materials. 2. Grind meat. 3. Measure/ weigh all the ingredients. 4. Add salt and phosphate in ½ cup water to the meat. 5. Mix until tacky. 6. Add the rest of the ingredients, mix until well blended. 7. Form into patties (50g wt or ¼ cup per patty) or pack into desire weight. 8. Freeze in package Activity Sheet 3.5 TOCINO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl wooden spoon measuring cup measuring spoon casserole container knife chopping board weighing scale refrigerator gas/electric stove 2lbs. 1/4tsp 1tsp. 2tbsp. 7 to 10 tbsp 2tbsp. ½ tablet pork ham Prague powder phosphate coarse salt sugar Anisado wine (or ground star anise and/or tablet ascorbic acid (250 mg)
  • 80.
    Module 4th yr |Lesson 2 80 PROCEDURE: 1. Slice the pork ham to about ¼ inch thickness. 2. Except for the meat, combine all ingredients in a container and mix well. 3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat. 4. Place the mixed ingredients in a covered container. 5. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete. SELF CHECKED Direction: (Group Demonstration) Prepare the needed equipment, utensils, and ingredients in the laboratory activity. 1. Native Longanisa 2. Corned Beef 3. Skinless Longanisa 4. Hamburger 5. Tocino EVALUATION CRITERIA FOR FINISHED MEAT PRODUCTS Name of Recipe: Good (3) Fair (2) Poor (1) i. Product 1. General Appearance: a. Attractive and appealing to appetite b. Pleasing and has a good color combination c. Ingredients are cooked just right d. Correct consistency 2. Palatability  Delicious taste 3. Nutritive value:  Highly nutritious 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
  • 81.
    Module 4th yr |Lesson 2 81  Proper preparation and cooking procedures  Following the recipe correctly SCORE (Maximum 42points) Comments RESOURCES:  Supplies and materials  Ingredients  Meat condiments  Tools/Utensils  Butcher’s knife  Paring knife  Chopping board  Measuring cups and spoons REFERENCES Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT , 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 LESSON 4 STORING MEAT CUTS AND PROCESSED MEAT PRODUCTS INTRODUCTION The lesson deals on how to store meat cuts and meat products to avoid food spoilage, and contamination in foods. ASSESSMENT CRITERIA: 1. Food spoilage is minimized through appropriate storage techniques following enterprise regulations. 2. Quality of each cut and product is maintained through appropriate storage techniques. 3. Meat preservation method is applied if appropriate.
  • 82.
    Module 4th yr |Lesson 2 82 DEFINITION OF TERMS Information Sheet 4.1 Storage Procedures for Meat Products 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. 1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables can be stored in less cold sections or in a special compartment such as the crisper. 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 perishable food – subject to decay or spoilage storage – a space for storing spoilage – to become rotten or decayed contamination – unintended presence of harmful substances or disease causing microorganisms in food sanitation – keeping the food equipment, utensils, and work area clean. vermin – various small animals or insects such as rats or cockroaches that are destructive, annoying or hazardous to health. food handling – any operation in the production, preparation, processing, packaging, storage, transport, distribution and sale of food decomposition – the state of being rotten or spoiled quality – characteristics processed food – meat processed by curing ingredients
  • 83.
    Module 4th yr |Lesson 2 83 stored in an air-tight container to prevent the transfer of aromas to other foods. 2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be 18ºC or lower. Store frozen foods in their original packages. Foods to be frozen should be put in moisture-vapor proof wrapping. If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when if freezes. Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this point, microorganisms will begin to grow. Our sanitary laws and regulations are so designed to safeguard and promote health. Bacteria are all around us, but they are so small that they cannot be seen by the naked eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary such as those essential in preparing cheese. Other bacteria are essential in agriculture and industry. However, many types of bacteria are dangerous and cause diseases if allowed to multiply and be transmitted to humans. Food contaminated with bacteria can make people sick. Some of the common illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism. Sanitation is the best preventive measure against food-borne diseases. Sanitation means keeping bacteria out of food through personal hygiene and proper handling procedures. It also means keeping the food at proper temperatures so bacteria already present do not have much chance to multiply. Bacteria enter food in two ways. Some are naturally present in food when you buy it. Others get in because of careless handling when food is prepared and served. Bacteria cannot travel by themselves; they are carried about by people, animals, and insects as well as objects. Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and dairy products. From these foods, the bacteria contaminate other foods in the kitchen. Staphylococcus bacteria are found not only in raw meat but in food handlers with poor personal hygiene. The bacteria from food handlers can be transmitted to the food through sneezing and coughing. Bacteria thrive on food, moisture, and the right temperature in order to grow. With careless handling these growing conditions can occur in any kitchen.
  • 84.
    Module 4th yr |Lesson 2 84 SELF- CHECK Direction: Answer the following questions on a separate sheet of paper. 1. What are the types of storage used to minimize food spoilage? 2. What are the appropriate storage techniques used to maintain the quality of meat products? 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 Information Sheet 4.2 Hygiene Practices in Storing Meat products To achieve high standards of sanitation, the following measures should be strictly observed: 1. See to it that physical equipment and layout are conducive to sanitary practices. 2. Handle, store, and refrigerate food properly to prevent spoilage and contamination. 3. Safeguard the food during distribution and service. 4. Wash and sanitize dishes, glasses, utensils, and equipment. 5. Clean floors walls, ceilings, counters, tables, and chairs regularly. 6. Eliminate vermin and rodents from food areas. 7. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers. 8. Make sure that food service employees are in good health, and are not carriers of communicable diseases. The three principal groups of communicable diseases that must be guarded against in public feeding operations are respiratory, intestinal, and skin diseases. Require medical examinations for food service employees. 9. Provide a regular employee education on food service sanitation. The following table lists the common food-borne diseases, their causes, symptoms, and prevention. Illness and cause Kind of bacteria Symptoms Prevention Salmonellosis Caused by eating contaminated food and by coming in contact with a carrier Salmonella Carried by insects, rodents, and pets, especially turtles, birds, dogs, and cats. Can live and Severe headache followed by vomiting, diarrhea, abdominal cramps, and fever. Infants, elderly, and persons with  Wash raw food thoroughly.  Keep hot foods hot- temperatures above 60ºC destroy bacteria.
  • 85.
    Module 4th yr |Lesson 2 85 grow in the human digestive tract, causing disturbances. Grow and multiply at temperatures between 6º and 46ºC low resistance are most susceptible. Severe infections cause high fever and may even cause death.  Keep cold foods cold- temperatures below 7ºC do not kill the bacteria but stop them from multiplying.  Keep hands, counters, and utensils clean. These stop spread and growth of salmonella. Perfringens poisoning Caused by eating food contaminated with abnormally large amount of bacteria. Likely to accumulate when large amounts of foods are not handled properly. This happens relatively often at large dinners not prepared by professional cooks, such as church suppers and community dinners. Clostridion perfringens Spore-forming bacteria grow in the absence of oxygen. Spores are everywhere – in food, soil, dust, and sewage. Found in human intestinal tract and in warm- blooded animals. Cooking temperatures kill bacteria but not spores. Surviving bacteria continue to grow in cooked food if not kept at right temperatures. Nausea without vomiting, diarrhea, acute inflammation of stomach and intestines  Serve cooked food immediately or keep at temperatures above 60ºC until ready to serve.  Refrigerate cooked meat promptly. Staphlococcal poisoning Caused by eating food containing the toxin Staphyloccus aureus Transmitted by food handlers who carry bacteria. These bacteria are fairly resistant to heat. Bacteria grow fastest and produce most toxin at temperatures Vomitting, diarrhea, prostration (tired feeling), and abdominal cramps. Generally mild and often attributed to other causes.  Bacterial growth can be stopped by keeping hot foods above 60ºC and cold foods below 5ºC.  Toxin is destroyed by boiling for several hours or by heating food in pressure cooker at 116ºC for 30 minutes.
  • 86.
    Module 4th yr |Lesson 2 86 between 6º and 40ºC.  Cleanliness prevents spread of bacteria Botulism Caused by eating food containing the toxin Clostridium botulinum Spore-forming bacteria that grow and produce deadly toxin. Bacteria are found in soil and water. Spores are harmless but extremely heat resistant. In the absence of oxygen, as in a sealed container, and with low acid foods present, spores germinate. If canned food is not properly processed, bacteria is produced. They can also produce toxin in sealed containers and in low acid foods kept in refrigerator for two weeks or more. Double vision, inability to swallow, speech difficulty, and progressive paralysis of respiratory system. Can cause death. Most cases caused by improper home canning methods  In home- canning, low acid foods must be processed in a pressure canner to destroy spores. Toxin is destroyed by boiling for 10 to 20 minutes. Time required depends on kind of food.  Never taste or eat food from a can that is bulging, damaged, or leaking. Never eat food that does not smell or look normal. Destroy such food so children and animals cannot get into it. Proper Food Handling Practices 1. Select food properly. Buy meat, fish, pork, fruits and vegetables from reliable dealers. 2. Wash fresh fruits and vegetables well before eating them. Use a mild detergent and rinse well. Take raw seafood only when one is sure the source is not contaminated. 3. Wash hands with soap and water before handling food, especially after visiting the toilet, handling dust pans, coming from the streets or even using a handkerchief. 4. Do not store foods within the temperature danger zone (between 40ºF and 140ºF or 4ºC and 60ºC). At this temperature range, bacteria grow and reproduce best.
  • 87.
    Module 4th yr |Lesson 2 87 The figure below shows the temperature danger zone where bacteria multiply. Information Sheet 4.2 5. Canned goods may contain contaminated foods. Do not accept cans if they exhibit the following characteristics:  swelled top or bottom  leakage  flawed seals  rusts  dents Moreover, cartons of cereal, sugar, dried fruits and vegetables, and flour should be rejected if:  the packages are punctured, torn or slashed.  the carton or packages are damp or moldy.  they contains insects or filth. 6. Products that have been thawed and refrozen must also be rejected. These can be detected through the presence of the following conditions:  fluid or frozen liquid inside the cartons.  large ice crystals on the product  product misshaped or distorted
  • 88.
    Module 4th yr |Lesson 2 88 7. In storing foods, always follow FIFO – “First in, First out.” This simply means that goods should be stored and used in the order in which they were received. Furthermore, foods should only be stored in areas intended for food storage. 8. Pesticides and chemicals should be stored in their original, labeled containers. They should be locked in the cabinet, away from food handling and storage areas and in a location that will not contaminate food and food-contact areas. 9. Work in a clean place. Keep work surfaces clean 10. Use only clean utensils. 11. Make it a habit to use a tasting spoon for sampling food. Do not return the spoon to the food after it has been to the mouth. 12. Refrigerate perishable food to prevent spoilage or decomposition. Decomposition is brought about by biochemical activity of either the enzyme naturally present in food or microorganisms. Refrigeration temperature lowers the rate of growth of microorganisms and also decelerates the rate of enzyme action. In home refrigerators, keep food for a few days only. In cold storage, the temperature and humidity are controlled. 13. Freeze to retard microbial growth and enzyme action for a longer period. Practically all kinds of food can be frozen. The most important thing to consider is that the material to be frozen should be of good quality. Vegetables must be blanched first to destroy the enzymes which are not inactivated by freezing. 14. Keep the refrigerator and freezer scrupulously clean. 15. Serve and store food in clean containers. SELF- CHECK Direction: Discuss the following. Write your answer on a sheet of paper. 1. Importance of sanitation and hygiene in handling and storing meat products. 2. Symptoms and prevention of food-borne diseases 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
  • 89.
    Module 4th yr |Lesson 2 89 Information Sheet 4.3 Methods of Preserving Meat There are different methods of preserving meat. These include drying or dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze drying. 1. Drying – This is most common method of preserving meat. Drying involves the reduction of the original 70% of water content of the meat to about 15%. The removal of the moisture content does three things, namely:  Enzymatic changes are retarded;  Growth of microorganisms is much hampered  Microbes lose water and become inert. Ways of Drying Meat 1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture content of meat. Portable solar dyers can provide sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the storage life of meat 2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is more expensive than sun drying, dehydration is a more efficient method of removing moisture from meat. Products dried in this way are of higher quality and can be sold at better prices. B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its preservation. The flavor, color, and attractive glaze on the surface of the meat is desired like in ham, bacon, and tinapa. The heat generated during smoking destroys the enzymes and dries the product artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and hot smoking are the two types of smoking. Smoked meats include ham, bacon, and chicken.  Cold Smoking – The temperature is held between 26 to 43ºC and the products are smoked over a period of days or weeks. The products thus pick up a strong smoked flavor and are dehydrated as well.  Hot Smoking – The temperature is higher, from 71 to 79ºC. the high temperature speed up the drying process, giving the product a mild smoked flavor. C. Salting – Salt improves the keeping quality of meat. It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat. Information Sheet 4.3 D. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat. Curing agents also help improve the flavor and appearance of meat and retain its original color. Sugar minimizes
  • 90.
    Module 4th yr |Lesson 2 90 the hardness of the straight cure process. It also makes the product more appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices give the desired flavor and aroma. E. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited period. F. Freezing – Meat is preserved at a temperature of 10ºC and below through this method. Freezing deactivates enzymes and bacteria. Meat can be preserved for two months to one year using this method. G. Canning – Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo pressure for a specific period of time. This process destroys the organism that causes spoilage. It maintains the high quality of meat product and extends its life for about a year. H. Freeze Drying – The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. The product to be dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of the water content. The remaining moisture is further reduced to 0.5% or lower by subjecting the product to high temperature as possible without destroying it. The texture, appearance, flavor, and nutritive value of freeze dried products are comparable to frozen foods. The products have a long shelf life and require no refrigeration. This method needs special equipment such as modern freeze dryer. Evaluating the Quality of Preserved Meat Products 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. Proper Storage of Preserved Meat 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. Processed food held in storage should be well-covered or wrapped to keep them from absorbing odors and flavors from other foods. They should be held below danger zone temperatures. Processed meat should be packed in desired and easy to thaw market units. Thawing a 25kilo pack of ground meat, for example, will be difficult. Systematic freezing of food in quantity for long-term storage requires special freezing equipment.
  • 91.
    Module 4th yr |Lesson 2 91 Food Storage Chart Food Suggested Maximum Temperature (ºC) Recommended Maximum Storage Canned Products Frozen Products beef poultry Fresh Pork (not ground) Sausage, ground meat Cold cuts, Sliced Cured bacon Ham (tender cured) Ham (Canned) Dried Beef 21 -18 to -29 -18 to 29 18 to 29 3 to 4 3 to 4 3 to 4 3 to 4 3 to 4 12 months 6–12 months, in original package 3-6 months, in original package 1-3 months, in original package 3-5 days, in semi-moisture proof paper 1-4 weeks, tightly wrapped 1-6 weeks, tightly wrapped 6 weeks, in original container (unopened) 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: Practice storing the preserved meat products in your own school cafeteria. Observe the storage areas. Check the storage temperature. RESOURCES: Learning materials - modules - writing materials - references - hand-outs Meat and condiments Tools/utensils - basin - cutting boards - colander - plates - mixing bowl - butcher’s knife - kitchen spoon and fork - containers - jars REFERENCES: HOME TECHNOLOGY-FOOD MANAGEMENT AND SERVICE,MEAT AND STORAGE OF FOOD, pp. 62-113 Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY, 2006, pp. 323-350
  • 92.
    Module 4th yr |Lesson 2 92 Unit of Competency: PREPARE AND COOK POULTRY AND GAME Module No.: 4 Module Title: Preparing and Cooking Poultry and Game Nominal Duration: 50 hours Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 93.
    Module 4th yr |Lesson 2 93 PREPARE AND COOK POULTRY AND GAME Module Title: PREPARING AND COOKING POULTRY AND GAME Module Introduction: This module deals with the selection, preparation, cooking, presentation, and storage of poultry and game in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. select and purchase poultry and game; 2. handle and store poultry and game; and 3. prepare, cook and present poultry and game. PRE-TEST Direction: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. What do you call birds that are hunted for food? a. game c. poultry b. livestock d. swine 2. What do you call a desexed male chicken usually under 8 months old? a. broiler c. hen b. capon d. rooster 3. Which of the following poultry has originated from China and is noted for its tender and flavorful meat? a. chicken c. itik b. goose d. pecking duck 4. The young immature pigeon of either sex with extra tender meat is called___. a. duck c. rooster b. fryer d. squab 5. Which of the following classes of poultry is on sale especially during the Christmas Holiday? a. broiler c. jumbo broiler b. capon d. roaster 6. To what part of poultry does breast meat belong? a. dark meat c. variety meat b. tough meat d. white meat 7. Which of the following characteristics is a good quality of a live poultry? a. free from pin feathers and shows no cuts
  • 94.
    Module 4th yr |Lesson 2 94 b. has clear eye c. heavy and the skin is watery d. thighs well develop 8. A young chicken that is usually 9 to 12 weeks of age is called ___. a. fryer c. roaster b. hen d. stag 9. How many days should a whole chicken be refrigerated? a. 1 day c. 2 to 4 days b. 1 to 2 days d. 3 to 4 days 10. What is a male chicken under 10 months old? a. fryer c. rooster b. hen d. stag 11. How do you classify fleshy part of chicken like breast? a. white meat c. dark meat b. entrails d. all of the above 12. What cookery method is used for a matured poultry? a. boiling c. roasting b. frying d. stewing 13. What cookery method is suitable for the less tender cuts? a. boiling c. roasting b. frying d. stewing 14. What is the best cooking temperature for poultry? a. low temperature c. moderate temperature b. high temperature d. low to moderate temperature 15. What cooking method is used for Tinolang manok? a. boiling c. steaming b. broiling d. stewing 16. The following are the steps in preparing roast chicken. Which one is the first step? a. combine marinade ingredients and marinate the chicken in it for at least an hour b. drain chicken and place on rack for roasting c. salt chicken inside and out d. wash chicken and dry with paper towel 17. What factor affects the poultry meat’s tenderness and juiciness? a. age c. cookery b. sex d. chicken cuts 18. Which of the following is not a domesticated poultry? a. chicken c. wild fowls b. duck d. goose
  • 95.
    Module 4th yr |Lesson 2 95 19. Rigor mortis in chicken meat occurs after slaughtering, how do you prevent this? a. immediately place the meat in the freezer b. debone and cut chicken after 30 minutes c. cook the chicken d. wash and cut the chicken 20. Reheating of cooked poultry will result to dry dish. What is the remedy for this? a. cook using sauces and gravy b. remove fat before cooking c. overcook the poultry meat d. none of the above LESSON 1 SELECTING AND PURCHASING POULTRY AND GAME INTRODUCTION The lesson deals with the different classifications of poultry and game and the quality criteria in selecting poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are selected and purchased according to guidelines. 2. Poultry and game are received in accordance with the required quantity and quality of the enterprise 3. Items are received and endorsed in accordance with enterprise guidelines DEFINITION OF TERMS Information Sheet 1.1 Selecting and Purchasing of Poultry and Game Poultry consumption in the Philippines has increased markedly in the last decade. This is evident in the popularity of chicken dishes in restaurants all over the country. Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons, and quails. These are usually domesticated games – birds that are hunted for food. dressed - slaughtered birds that have been bled, defeathered and the organs are removed plump – fleshy pheasant – long tailed domesticated bird
  • 96.
    Module 4th yr |Lesson 2 96 raised mainly for meat and/or eggs. Birds such as smites that are hunted for food are games. Classification of Poultry and Games Bird Uses Chicken Duck Turkey Goose Quail Pigeon Guinea fowl Wild duck Pheasant Meat, eggs Meat, eggs feathers Meat Meat, feather, eggs Meat, eggs Meat Meat Meat, feather 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. 1. Broiler or fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meated with soft, pliable, smooth-textured skin. 2. Roaster. A roaster is usually 5 to 6 months of age. 3. Capon. A capon is a surgically desexed male chicken usually under 8 months of age. 4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh. 5. Hen or Stewing chicken. Mature female chicken which is usually more than 10 months of age. It can also be a culled layer. 6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip. 7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday. Other Poultry 1. Peking Duck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat. 2. Duck or Itik is available and popular in many towns of Rizal as fried itik. 3. Squab. This is a young immature pigeon of either sex and has extra tender meat. Selecting Good Quality Poultry and game 1. Live Poultry a. has clear eyes b. a young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
  • 97.
    Module 4th yr |Lesson 2 97 c. the bone at the tip of the breast is soft in younger chicken and thick in older chicken. d. small feathers indicate that the chicken is young. 2. Whole Poultry. These are slaughtered birds that have been bled and defeathered. a. Their head, feet and viscera are still intact. b. They should be clean, well fleshed. c. They have a moderate fat coverings. d. They are free from pinfeathers and show no cuts, scars or missing skin. 3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. skin must be smooth and yellow in color b. breast must be plump c. thighs are well-developed d. no objectionable odor e. heavy and the skin is not watery 4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned. 5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following: a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage b. white meat – breasts c. giblets – gizzard and heart SELF- CHECK A. Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. This refers to several kinds of fowls that are used as food. a. game c. poultry b. livestock d. swine 2. What is chicken is 9 to 12 weeks of age? a. broiler or fryer c. roaster b. hen d. stag 3. Which of the following poultry originated from China? a. chicken c. itik b. goose d. pecking duck 4. Which of the following characteristics is a good quality of live poultry? a. free from pin-feathers and show no cuts b. has clear eyes c. heavy and the skin is watery d. thighs are well-developed thighs
  • 98.
    Module 4th yr |Lesson 2 98 5. What is a young immature pigeon of either sex and has extra tender meat? a. fryer c. roaster b. hen d. squab 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. Characteristics Good Fair Poor 1. Dressed Poultry a. skin is smooth and yellow in color b. thighs are well developed c. no objectionable odor d. heavy body, skin is not watery e. breast is plump 2. Whole poultry a. head, feet and viscera are intact b. moderate fat covering c. free from pin feathers d. no cuts of the skin e. clean and well-fleshed RESOURCES: Suppliers of poultry and game REFERENCES: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240 – 253 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp. 258 – 268 LESSON 2 HANDLING AND STORING POULTRY AND GAME INTRODUCTION The lesson deals with the proper handling and storing of poultry and game and the thawing of frozen poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are handled efficiently to minimize the risk of contamination and spoilage. 2. Frozen poultry and game are thawed in accordance with workplace and thawing procedure 3. Poultry and game are stored at appropriate temperature. 4. Storage condition is maintained at optimum temperature.
  • 99.
    Module 4th yr |Lesson 2 99 DEFINITION OF TERMS Information Sheet 2.1 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. Handling and Storage of Poultry Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is thawed for cooking. Freezing and Thawing Poultry To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or paper and then frozen at -170oC (0oF) or lower. Although there are no abrupt changes in quality during the first few months of poultry storage, it has always been a good practice to use these chickens first which have been in storage longest and those with torn wrapper. Storage Time for Poultry and Game Product Refrigerator (35-40oF) Freezer ( 0oF) Chicken and turkey (Whole) Chicken (pieces) Turkey ( pieces ) Duck and Goose ( whole ) Giblets Wild duck, pheasant. Goose ( whole) 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 1 – 2 days 12 months 9 months 6 months 6 months 3 – 4 months 6 months thaw – to change from a frozen solid to a liquid by gradual warming. damp - moist slightly wet drip – to fall or let fall in drops stripped off - to remove or to take away
  • 100.
    Module 4th yr |Lesson 2 100 Cooked poultry dishes Canned poultry, opened 2 – 4 days 1 day 4 – 6 months NR It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing release fluids called drip and the chances of bacterial spoilage are increased. When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing may be effected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running tap water for ½ to 1 hour. In both cases in their original wrap. However, frozen poultry or any other market forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible bacterial build. SELF- CHECK Direction: Demonstrate how to wrap poultry properly for freezing. RESOURCES: Equipment  Refrigerator  Freezer Supplies and materials  Whole poultry  Dress poultry  Poultry parts  Foil  Plastic wrapper REFERENCE: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp. 240 – 253 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 pp. 258 – 268
  • 101.
    Module 4th yr |Lesson 2 101 LESSON 3 PREPARING, COOKING, AND PRESENTING POULTRY AND GAME INTRODUCTION The lesson deals with the common culinary terms related to poultry and game, appropriate cooking methods, (past and current trends in poultry and game dishes) preparing, cooking, and presenting poultry and game. ASSESSMENT CRITERIA: 1. Poultry and game are prepared based on the preparation technique and procedure 2. Poultry and game are cooked appropriately according to enterprise standard recipes and cookery methods 3. Variety of poultry and game dishes are prepared based on standard enterprise recipes 4. Poultry and game are served in accordance with enterprise standard 5. Poultry and game are presented using suitable sauces, garnishes and accompaniments. DEFINITION OF TERMS Information Sheet 3.1 Cookery Methods and Preparation Techniques As what have been discussed in your previous lesson, different forms of poultry are available in the market. Poultry is cooked to improve its palatability and tenderness and to destroy any bacteria or parasites present. Poultry should always be prepared properly and cooked thoroughly. Live poultry Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones. Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry. 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.
  • 102.
    Module 4th yr |Lesson 2 102 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. Principles of Poultry Cookery 1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best cooked using moist heat. Dry heat is suitable for young birds. 2. The best cooking temperature for poultry is at low to moderate heat. This temperature range produces a more flavorful and tender product. This also minimizes nutrient loss and shrinkage of meat. 3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done immediately before roasting. It is best not to fill the cavity completely as this will prevent the poultry from being thoroughly cooked. 4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination. 5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color. 6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and more tender product. 7. To improve the palatability of lean poultry meat, basting can be done. POULTRY COOKERY Poultry, like meat may be cooked by either dry or moist heat method. The choice of method depends mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats. Fat content should also be taken into consideration. 1. Moist Heat Method As discussed earlier in this lesson, chicken are categorized into classes. All classes of chicken and other poultry for that matter may be cooked by moist-heat cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo, and relyeno. 2. Dry Heat Method The dry method is usually reserved for young tender Poultry. The poultry class of these chickens is specially termed “broilers and fryers” Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but have more fat than the broilers or fryers.
  • 103.
    Module 4th yr |Lesson 2 103 Older birds need to be tenderized by moist cooking prior to dry heat cooking. One point to remember in poultry cookery; moist heat cookery may be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds. SELF- CHECK Direction: Make a compilation of poultry recipes and classify according to methods of cooking. Write the answer in your test note book. REFERENCES: Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS, COPYRIGHT 1999, PP. 258 – 268 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE COPYRIGHT 1993, PP. 82, 87 AND 146 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 - 66 Activity Sheet 3.1 SINAMPALUKANG MANOK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon ½ cup 15 pcs. 1 clove 1 ½ inch 1 large 3 pcs. 2 tbsps. 4 pcs. 4 m. sized 1 m. sized 4cup 2 to 3 cup cooking oil string beans cut into 1 to garlic, crushed pieces onion, sliced eggplant, cut in halves crushed or sliced ginger long hot peppers (sili) for flavoring tomatoes, sliced patis to taste chicken, sliced into serving pieces water finely chopped young sampaloc leaves PROCEDURE: 1. Sauté garlic, onion, ginger, tomatoes, and the chicken pieces. 2. Add patis, cover and simmer for about 20 minutes or until the chicken is almost tender.
  • 104.
    Module 4th yr |Lesson 2 104 3. Add the string beans and eggplants, then cover and boil for 3 minutes. 4. Add the young sampaloc leaves, pepper and water. Cover bring to a boil and add seasonings. 5. Serve hot. Good for 8 persons. Activity Sheet 3.2 TINOLANG MANOK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 3 lbs. 2 tbsps. 2 tbsps. 1 tsp. 2 tbsps. 5 cup 1 clove ½ lb. 1 m. size 2 cup roasting chicken, cut up patis cooking oil salt fresh ginger, cut in stripes water garlic, crushed spinach or sili leaves onion, sliced pared, sliced green papaya PROCEDURE: 1. In a medium sized saucepan, heat oil over medium heat. Sauté ginger, garlic and onion for 1 minute. 2. Add chicken and sauté until chicken color slightly. Season with patis and salt. 3. Add water. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender. 4. Add papaya. Cook for 5 minutes or until papaya is tender. 5. Add sili leaves (or spinach); cover and remove from heat. Let stand for 5 minutes. Serve hot. Good for 5 to 6 persons. Activity Sheet 3.3 ROAST CHICKEN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon 3 kg. 2 tbsp. Marinade 3 tbsp. ½ cup 1 ½ tbsp. 2 ½ tbsp.. 1 tsp. roasting chicken salt minced onions soy sauce celery honey ground cinnamon
  • 105.
    Module 4th yr |Lesson 2 105 wooden spoon 3 tbsp. 1/8 tsp. Sauce 1 tbsp. vinegar whole anis seeds cornstarch dissolved in 2 tbsps. water leftover marinade PROCEDURE: 1. Wash chicken thoroughly and dry with paper towel. Salt chicken inside and out. 2. Combine marinade ingredients and marinate the chicken in it for at least an hour. Preheat oven to 325oF. 3. Drain chicken and place on rack of roasting pan. Pour at least 1 cup of hot water in the bottom of the roasting pan and roast chicken for an hour or until done. 4. Transfer drippings to a saucepan. Add leftover marinade and bring to a boil. 5. Thicken with cornstarch dissolved in water. Reduce heat and continue stirring until thick. Correct with seasoning. 6. Serve sauce with cut up chicken and garnish with parsley. Serve hot. Good for 10 persons. Activity Sheet 3.4 STEAMED CHICKEN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan 1 whole 2 stalks 1 cup 3 tbsp. 4 tbsp. chicken (dressed) vetsin celery and leeks salt and pepper cream of mushroom soup chicken stock from steamer butter chopped giblets, liver, heart flour PROCEDURE: 1. Prepare chicken for roasting. Wipe dry and season inside and outside with salt, vetsin and pepper. 2. Dust chicken with flour and fry in hot lard. Lay the chicken, back downwards on a bed of celery and leeks in a steamer and steam until done. Then add the giblets, liver and hearts to the chicken. Serve with gravy.
  • 106.
    Module 4th yr |Lesson 2 106 To make gravy 1. Heat butter in a saucepan and stir in flour. When brown, pour liquid from the steamer, stirring constantly, adding a little water if it is too thick. 2. Add chopped giblets, liver and heart and cream of mushrooms. 3. Season with salt and pepper. Good for 8 persons. SELF- CHECK Direction: Prepare the dressed chicken and cook the following recipe. (Sinampalukang Manok, Steamed Chicken, and Roasted Chicken Evaluate the finished product using the criteria below. Criteria for Evaluating Finished Product Qualities Good (5) Fair (3) Poor (1) 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
  • 107.
    Module 4th yr |Lesson 2 107 Supplies and Materials  Dressed poultry and game  Spices  Fruits and vegetables for garnishing  Lard, oil, flour REFERENCES: Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS, Copyright 1999, pp. 258 – 268 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE Copyright 1993, pp. 82, 87 and 146 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 – 66
  • 108.
    Module 4th yr |Lesson 2 108 Unit of Competency: PREPARE AND COOK SEAFOOD Module No.: 5 Module Title: Preparing and Cooking Seafood Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 109.
    Module 4th yr |Lesson 2 109 PREPARE AND COOK SEAFOOD Module Title: PREPARING AND COOKING SEAFOOD Module Introduction: The module deals with knowledge and skills required in selecting, preparing, presenting, and storing seafood in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. select and store seafood; 2. prepare and cook fish and shellfish; and 3. present and serve fish and seafood. PRE-TEST Direction: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. Based on the study, what is the cause of Iodine deficiency in the people in the Mountain Province? a. abundant supply of seafood are found in the local market b. diet are deficient with iodine c. they are mostly vegetarian d. none of the above 2. Which of the following market forms of fish is best in making Fish Tempura and Fish Fillet? a. whole b. Fillet c. Prawn d. Flaked 3. Which of the following steps prevents fish spoilage? a. cooking immediately after catching b. storing immediately after catching c. cleaning in running water d. cleaning and gutting before frying 4. Which of the following guides should be checked when buying fish? a. presence of microbial parasite b. fresh fish are expensive compare to stake fish c. changes in physical appearance of skin, eyes and gills d. discoloration usually blacking 5. Which of the following dishes is an example of moist cooking method of fish. a. relleno b. ischabeche c. pesa d. ihaw-ihaw
  • 110.
    Module 4th yr |Lesson 2 110 6. Which of the following foods come from water? a. game c. poultry b. meat d. seafood 7. The following are the characteristics of good quality fish except one; a. gills are bright b. has no objectionable odor c. skin is shiny with scales intact d. the eyes are sunken and dull 8. What do you call the fish meat separated from the whole fish? a. dressed fish c. live fish b. flaked d. steaks 9. What is the market form of fish where essential parts are removed or eviscerated? a. deboned c. fillet b. dressed fish d. flaked 10. Which of the following shellfish is an example of cephalopods? a. crabs c. lobster b. kuhol d. squid 11. What is the light temperature of the refregirator in storing fish? a. 45 – 50°F c. 46 - 52°F b. 35 – 40°F d. 35 - 45°F 12. What is the oven temperature that is required in baking fish? a. 270 - 350°F c. 200 - 250°F b. 280 - 380°F d. 220 - 290°F 13. What method of cookery is appropriate for cooking large fishes such as lapu-lapu? a. broiling c. stewing b. frying d. toasting 14. What appropriate cooking method is used to dry anchovies? a. roasting c. stewing b. steaming d. toasting 15. Which of the following is used when handling the fish? a. gloves c. soap b. oil d. water 16. Which of the following is used in removing any remaining fish odors? a. lemon rind c. soap b. salt d. vinegar 17. The fish is cooked in small amount of water, vinegar, salt, sliced ginger, pepper and other spices. This moist heat method is ________? a. paksiw c. sinigang na isda
  • 111.
    Module 4th yr |Lesson 2 111 b. kuhol d. steaming 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 20. The first step in cleaning fish is ______________. a. place the fish on the table for scaling b. scrape the scales with a blunt knife from tail to head c. cut a slit in the belly so that entrails can be removed d. wear a pair of canvas gloves before handling fish LESSON 1 SELECTING AND STORING SEAFOOD INTRODUCTION This lesson deals with the different types of selection and buying techniques in handling, storing, and thawing of seafood. ASSESSMENT CRITERIA: 1. Seafood are selected according to quality, seasonal availability, price and the requirements for specific menu. 2. Yields are estimated based on various types of seafood. 3. Seafood are handled and stored in accordance with enterprise handling and storing techniques. 4. Seafood’s are stored hygienically in accordance with enterprise handling techniques. 5. Frozen seafood are thawed correctly to preserve maximum quality and retain their nutrients. 6. When applicable, date stamps and codes are checked to ensure quality control if applicable. DEFINITION OF TERMS seafood - any sea animal or seaweed that is served as food. specks - small spots visceral - internal organs eviscerated - to remove the essential parts thorax - the part of the body between the neck and the abdomen
  • 112.
    Module 4th yr |Lesson 2 112 Information Sheet 1.1 TYPES OF SEAFOOD The term seafood includes any of the cold-blooded animals living in water which are used as food by human beings. Seafood may come from either fresh or salt water and may be classified as fish and shellfish. 1. Vertebrate or finfish. Fishes with backbone. These are bangus, bisugo, tilapia, dalag, catfish and other fresh water fish. The edible portion consists of the fleshy meat on either side of the vertebral skeleton. The tail, fins, head and entrails are usually discarded as waste, but to some people, these parts or some of these parts maybe consumed. 2. Shellfish. Fish with shell. These are classified into crustaceans, mollusks and cephalopods. a. Crustaceans are shellfishes with hard shells over the back of the body and along the claws but have softer shells covering the lower part of the body and legs. Ex. Crabs, lobster and shrimps. b. Mollusks. There are two types of mollusks: the univalves with only one shell and bivalves with two shells. Example of univalve is: kuhol while bivalves are clams (kabibi, tulya), oysters (talaba) and mussels (tahong). c. Cephalopods have reduced internal shell. Squid, cuttlefish and octopus belong to this classification. SELECTION AND BUYING OF FISH AND SHELLFISH Characteristics of fresh Fish 1. Fresh fish has no foul odor. 2. The eyes are clear, full and bright, not dull and sunken. 3. Gills are bright red. 4. The flesh is firm and elastic. 5. Skin is shiny with scales intact. 6. Fish is covered with a natural lime, the odor and amount of which are the characteristics of the species. 7. Abdomen and belly walls are intact and free from discoloration. Characteristics of fresh Shellfish 1. Fresh shellfish such as crabs, talangka, mussels, oysters, snails, lobsters and shrimps, must be bought alive. 2. Fresh crabs should have firm joints that are stiff when bent, and they should be heavy for their size. 3. Fresh lobsters should have dark brownish green color with orange specks and bright eyes and should be heavy for their size. 4. Fresh oysters are difficult to open and the meat should have clear creamy color. 5. Live clams should have their shells tightly closed.
  • 113.
    Module 4th yr |Lesson 2 113 6. Fresh shrimps should have their head intact, their meat firm, and with no objectionable odor. They are somewhat translucent and without black or orange color. Market Forms of Fish 1. Live Fish. There are fishes which can be marketed alive because they live long after catch. Good examples of these are dalag, hito and tilapia. 2. Whole or round fish. Most fresh fish is distributed in local market fish stalls as whole or round fish. Shortly after catch, fish is chilled in ice to prevent spoilage. 3. Drawn fish. This is a whole fish with the entrails removed. Preparation for cooking involves scaling and cutting as needed. Most fish in modern supermarkets are available in this form. 4. Dressed fish. Dressed fish has been scaled and eviscerated. Often the head, tail and fins are also removed. 5. Fillets. These are two meaty sides of the fish cut from the backbone. The skin may not be removed. A fillet cut from side of the fish is called a single fillet. A butterfly fillet consists of two single fillets held together by uncut flesh and skin in the belly portion of the fish. 6. Deboned. This is the form most convenient in the case of bangus. The deboned bangus is sold frozen often times marinated and ready-to- cook. 7. Steaks. These are cross section slices of dressed large fishes. A portion of the backbone is usually the only in a fish steak. Steaks which are half to two thirds of an inch thick are usually best. Steaks cut away from visceral cavity are solid slices and are preferred by discriminating of consumers. 8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like sticks. They are usually breaded and frozen. 9. Flaked. Fish meat separated from the whole fish is called flaked fish. Labahita is commonly made into flaked fish. Information Sheet 1.2 Market Forms of Shellfish 1. 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. 2. Whole. Most shrimps marketed locally are whole. 3. Shucked. These are bivalves or mollusks which have been removed from the shell. Oysters, clams and scallops may be sold in this form; Fresh shucked oysters have a translucent appearance. They become opaque with standing.
  • 114.
    Module 4th yr |Lesson 2 114 4. Headless. Most shrimps, prawns and lobsters for exports are marketed in headless form, the head and thorax are removed. The head is removed mainly because it is the main source of bacterial spoilage during transport and also because it does not appeal to most foreign palates. 5. Cooked Shellfish. Shrimps, crabs and lobsters may be cooked in the shell prior to marketing. 6. Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed cooked, usually in cans. SELF- CHECK Direction: Answer the following questions or a separate sheet of paper. 1. What are the characteristics of fresh fish/shellfish? 2. What are the market forms of fresh fish/shellfish? Identify each. 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 Info Sheet 1.3 Handling and Storage Fish and fishery products are transported in fishing boats or commercial ships. Higher value fishery products like shrimps and prawns and special fish varieties especially those intended for restaurants and other institutional food service establishments may be transported by air. Land transportation for large quantities can be in open truck but the most common means of transporting up to 1000 kg is by owner type jeepneys. Insulated fish boxes or tubs are arranged on platforms as the rear end of vehicle. The method of handling and transport of fish as practiced may not always be for keeping the fish at optimum quality. But while both fisherman and trader are aware of this, cost considerations always prevail. Bigger fish operators, however, make sure that proper holding temperature of not more than 4C can be achieved with adequate icing and true insulated fish boxes. A water-soluble synthetic co-polymer with cold-retention ability is used to keep fish frozen during transport. The material is initially a powder that becomes a gel when water is added. The resulting gel is frozen at 40 to 30C before using. The fish is placed between bags of this frozen gel. The fish to be packed has to be cooled down first because the gel cannot cool fish at ambient temperature but it can maintain a cold temperature that will avoid thawing of an already frozen fish. The advantage of the gel pack is that it does not drip like ice so it is particularly suitable for air transport.
  • 115.
    Module 4th yr |Lesson 2 115 Fish and fishery products are still sold in many wet markets and talipapa where icing is minimal or entirely without ice at all, in many cases. Fish and shellfish are displayed at ambient temperatures for extended periods allowing deterioration. Again this practice is gradually changing for the better. Storage Times for Seafood Product Refrigerator (35- 40F) Freezer ( 0o ) Fresh water fish, cleaned Fillets Steaks Cooked fish Smoked fish Canned fish Clams, oyster (shucked) Crabs Shrimps 3 – 5 days 2 – 3 days 3 – 5 days 3 – 4 days 1 – 2 weeks 1 day 7 – 9 days 7 days 3 – 5 days 6 – 9 months 4 – 6 months 2 months 1 month 4 – 5 weeks NR 3 – 4 months 2 months 6 – 12 months SELF- CHECK Direction: Perform the following activities: Visit a fish market. Identify as many fishes and shellfishes as you can you. Report to the class the number you have identified and submit a list. List down the kind of seafood that are available in your locality and compare this list with the seafood found in the market. RESOURCES: Equipment  Refrigerator  Freezer Tools  Plastic wrapper  Knives Supplies and Materials  Fresh fish  Shellfish REFERENCES: 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
  • 116.
    Module 4th yr |Lesson 2 116 LESSON 2 PREPARING AND COOKING FISH AND SHELLFISH INTRODUCTION The lesson deals with the preparation and cooking of fish and shellfish in accordance with enterprise standards. ASSESSMENT CRITERIA: 1. Fish is cleaned and eviscerated, correctly and efficiently according to enterprise standards 2. Shellfish and other types of seafood are cleaned and prepared correctly in accordance with enterprise standards 3. Seafood are cooked in accordance with enterprise standards using a variety of cooking methods, considering:  Cut, sizes and portion  Whole and fresh fish  Bone-in or boneless portions  Market forms of fish; live, fresh or frozen 4. Fish and shellfish are used for a variety of dishes and menu items. DEFINITION OF TERMS Information Sheet 2.1 Preparing Fish and Shellfish Fish and shellfish are cleaned properly before cooking. Fish is generally cooked for consumptions but some fish delicacies are raw. Raw fish has a translucent flesh. During cookery, this becomes opaque and the muscles are easily flaked. These are indications of doneness by moist and dry methods. The homemaker usually buys fish cleaned and dressed from the market. Cleaning fish 1. First, wear a pair of canvas gloves, if available. If not, dip your hands in salt before you handle the fish so that it will not slip and slide. Place the fish on the table and hold it firmly by the head with one hand. With the other hand, scrape the scales with a blunt knife working from tail to head. This can be done easily if the fish is soaked in cold water. 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
  • 117.
    Module 4th yr |Lesson 2 117 2. Cut off the head and tail and remove the blood line. Then wash it in running water. 3. Rub both hands and utensils with moistened salt to remove odors before you apply any soap. Finally rinse it in salt and warm water before putting them in the regular dish water. Save lemon rinds to use on your hands in order to remove any remaining fish odors. Shellfish, like mussels, is soaked in water with salt to remove the sand inside the organism. This is done in a short time only. Cooking Fish and Shellfish Fish requires less cooking time because it has no connective tissues. The fish is cooked when it flakes easily and the eyeballs come out. When done, fish should be chalk-white in color. Shellfish like shrimps, crabs, lobsters and clams require only short cooking time. Cooking should be done in the shortest time to avoid loss of moisture, flavor and nutritive value. Shellfish cooked in many different ways, depending upon the kind to be cooked. 1. Shrimp. Shrimp is usually boiled either with the shell or already shucked. Bring to a boil at enough water to cover the shrimp. Season as desired. Cook shrimp. It may be iced and served as a cocktail. Shrimp Creole – in a rich tomato sauce and served on rice. Paella – a Spanish dish made with shrimp, with fresh vegetables and rice. Shrimp Curry – a spicy, hot dish from India. 2. Lobster and Crab. They are boiled the same way as shrimp. Enough water must be used to completely cover the shellfish. When the water boils, drop the live lobster or crab with its head first. Simmer for 12-15 minutes. Do not overcook. Lobster is served in many ways, it is served just as it comes from the boiling water, with a little melted butter and lemon on the side. Crab may be served whole, or the meat may be removed and mixed with sauce for crab bisque. Crab cakes fried in deep fat are also popular. 3. Oysters, Clams and Scallops Oysters are served raw as an appetizer, either on the half shell or in a cocktail glass. They can be baked, stuffed, poached, or fried. Oysters also make delicious bisque and stews. Clams are served raw like oyster, or fried, steamed, or cooked in chowder. Scallops should be slightly sweet, lean, juicy and tender with cream – colored flesh. They may be cooked in chowders and soups, or broiled on a skewer. 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.
  • 118.
    Module 4th yr |Lesson 2 118 a) 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. b) 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. c) 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. d) 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. a) “Paksiw” na isda is cooking fish in vinegar, some water, sliced ginger, salt, pepper and other spices. It is actually a form of pickling. It is served after the vinegar has penetrated the fish for sometime. Due to its acidic nature, it does not spoil easily. b) “Sinigang na isda” is cooking fish in considerable amount of water, some vegetables and an acidifying agent such as unripe tamarind. Kangkong is commonly used as vegetable for this recipe. The liquid portion is large enough to serve as soup out of it. c) “Pesa” is usually a dalag cooked in rice washing, ginger and considerable amount of water to make a thin porridge. Vegetable and onion are also added. d) Steaming is another moist heat method of cookery appropriate for cooking large fishes such as lapu-lapu and apahap. Plain water may be used for steaming but the fish will acquire better flavor if herbs and vegetables are added to the water to make an aromatic broth. 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. 1. Which of the following is used before handling the fish? a. pair of glove c. oil b. soap d. water 2. What is used in removing any remaining fish odors? a. lemon rind c. sugar b. salt d. vinegar
  • 119.
    Module 4th yr |Lesson 2 119 3. What method of cooking is appropriate for cooking large fish such as lapu- lapu? a. boiling c. steaming b. frying d. toasting 4. The fish is cooked in small amount of water, vinegar, salt, sliced ginger, pepper and other spices. This moist heat method is ______. a. paksiw c. sinigang na isda b. pesa d. steaming 5. Fat fish tastes better when cooked by ______. a. dry heat method c. steaming b. moist heat method d. toasting REFERENCES DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp. 257 – 266 SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright 1999, pp. 211 – 229 Activity Sheet 2.1 BAKED FISH TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven baking pan aluminum foil 1 whole 2 pcs 2 pcs. ⅛ tsp. 1½ tsp. 2 tbsps. 1 big 1 pc. bangus green onions (chopped) lemon slices seasoning salt butter tomato (chopped) dash of pepper onion (chopped) Procedure: 1. Rub fish inside and out with lemon slices. Sprinkle with salt. Let stand for about 30 minutes. 2. Combine tomato, onions, green onion, pepper, and salt.
  • 120.
    Module 4th yr |Lesson 2 120 3. Stuff inside stomach cavity of fish. 4. Preheat oven at 400 F. Brush fish with melted butter, place in a baking pan lined with greased aluminum foil and bake for 30 minutes or until fish flakes easily when pricked with fork. 5. Baste with butter while baking. Serve hot. Good for 6 to 8 persons. Activity Sheet 2.2 FISH ESCABECHE MACAO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 1 large 5 tbsp. 1 large 4 tbsp. 2 large 2 tbsp. 5 tbsp. large fish vinegar onion brown sugar green and red cornstarch sweet pepper(cut into strips) vetsin to taste soy sauce pinch of black pepper (pounded) Procedure: 1. Clean and fry fish and set aside. 2. Fry garlic, onions and sweet pepper. Make a medium thick gravy from the mixture of water, vinegar, soy sauce and cornstarch. 3. Add the fried garlic, onions, sweet pepper and boil for 3 minutes. Season with vetsin. 4. Place the fish on a platter, pour the gravy over it and garnish with onions and parsley. Serve hot. Good for 6 to 8 persons.
  • 121.
    Module 4th yr |Lesson 2 121 Activity Sheet 2.3 STIR FRIED SQUID TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying fan 750 g 5 tablespoons 1 tablespoon to taste 1/2 teaspoon 250 cc 50 g 8 pcs. 1/2 teaspoon 4 cloves 8 pcs. 1/2 teaspoon squid cooking oil lime juice salt clear stock basil leaves salt for rubbing the squid fried shallots, for garnishing Spices (ground) red chilies fresh ginger, chopped garlic shallots 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. Activity Sheet 2.4 TAHONG AFRITADA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying fan 1½ kilo 1 8-oz can 1 cup 200 grams 1 tbsp. 200 grams 1 tbsp. 2 tsps. 2 tsps. 4segments ¼ tsp. tahong Del Monte tomato sauce mussel broth potatoes, diced and fired bread crumbs Baguio beans, cut diagonally peanuts, ground ginger juice salt garlic, crushed vetsin (optional)
  • 122.
    Module 4th yr |Lesson 2 122 1 pc. ¼ cup 1 pc. 4 tsp. onion, chopped oil red bell pepper; cut into strips atsuete juice PROCEDURE: 1. Steam to open tahong in boiling water. 2. Remove meat from shell. Set aside. 3. Sauté garlic, onions and tahong. 4. Add ginger juice and stir. Pour tomato sauce, tahong, broth and atsuete juice. Add the vegetables. Season. 5. Simmer for 3 minutes. Add peanuts, bread crumbs and potatoes. 6. Mix to combine all ingredients. Simmer for 5 minutes more, Serve hot. (Good for 6 persons) SELF- CHECK Direction: Prepare the ingredients, tools and equipment. Perform the following: 1. Baked Fish 2. Fish Escabeche Macao 3. Stuffed Squid 4. Tahong Afritada RESOURCES: Equipment  Freezer  Refrigerator  Gas Range  Oven Tools and utensils  Basin  Casserole  Frying pan  Bowls  Ladle  Knife  Chopping board Supplies and Materials  Fresh fish  Fresh shellfish  Spices  Fresh vegetables REFERENCES: DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp. 257 – 266 SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright 1999, pp. 211 – 229
  • 123.
    Module 4th yr |Lesson 2 123 LESSON 3 PRESENTING AND SERVING FISH AND SEAFOOD INTRODUCTION The lesson deals with the proper presentation and serving fish using garnishing techniques according to recipe and enterprise standard. ASSESSMENT CRITERIA: 1. Fish and seafood are prepared, presented and served considering the following criteria:  Palatability  Visual appearance  Harmony of ingredients  Comparative sizes between dishes and garnish  Quality and taste 2. Suitable sauces and dips are prepared according to recipes and enterprise standards. 3. Presentation and garnishing techniques are selected and used according to recipes and enterprise standards. 4. Services are carried out according to enterprise methods and standards. DEFINITION OF TERMS Information Sheet 3.1 Garnishes and Sauces Suited for Fish and Shellfish Good garnishes are: beets, carrots (sticks, curls, or shredded), celery, sliced cucumbers, green pepper rings, hard-cooked eggs, parsley, lemon, lettuce, paprika, pickles and watercress. Garnishes and sauces add to the appearance, color, and flavor of fish and shellfish. Seafood seems to use a special accent. Sauces that are especially well suited are: butter, Hollandaise, tomato, chili, lemon and butter, mayonnaise, egg and olive. 1. garnish – a way of decorating food using additional food items. 2. Mise en place – basic preparation procedure prior to operation.
  • 124.
    Module 4th yr |Lesson 2 124 Criteria for Judging the Presentation and Serving Cooked Fish and Shellfish Product Good ( 5 ) Fair ( 3 ) Poor ( 1 ) a) General Appearance: Attractive and appealing to appetite Pleasing and has a good color combination Ingredients cooked just right __________ __________ __________ _________ _________ _________ _________ _________ _________ b) Palatability Delicious taste c) Nutritive Value 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. SAMPLE RECIPE OF FISH WITH GARNISHES Broiled Fish with Garnishes TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 1½ pounds 4 tbsp. fillets pinch salt butter parsley or water cuss lemon sauce pepper PROCEDURE: 1. Grease the broiler pan and place it 2 inches below flame. 2. Set the broiler at 350F and preheat.
  • 125.
    Module 4th yr |Lesson 2 125 3. Wash and cut fish in serving – sized pieces. 4. Place fish or preheated broiler pan with the skin side toward the flame. 5. Brush the fish with melted fat and broil until slightly brown. 6. Turn it carefully and baste with the fat. 7. Broil for 5 to 8 minutes. Test to see if done. 8. When done, season it with salt and pepper, and move it to a hot serving platter. 9. Garnish it with lemon and parsley. SELF- CHECK Direction: Perform the following:  Prepare one fish dish together with appropriate sauce and garnish.  Present and serve attractively with suitable garnishes and sauces. RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 pp. 257 – 266 www.shutterstock.com
  • 126.
    Module 4th yr |Lesson 2 126 ti Unit of Competency: PREPARE AND COOK VEGETABLES, FRUITS, AND EGG DISHES Module No.: 6 Module Title: Preparing and Cooking Vegetables, Fruits, and Egg Dishes Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 127.
    Module 4th yr |Lesson 2 127 PREPARE AND COOK VEGETABLES, FRUITS AND EGG DISHES Module Title: PREPARING AND COOKING VEGETABLES, FRUITS, AND EGG DISHES Module Introduction: The module covers the knowledge, skills, and attitudes required in preparing various vegetables, fruits, egg, and starch dishes in a commercial kitchen or catering operation. Expected Outcome After completing this module, you should be able to: 1. prepare and cook vegetables and fruit dishes; 2. prepare and cook starch dishes; 3. prepare and cook egg-based dishes; and 4. store vegetables, fruits, eggs, starch, and other food stuff properly. 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. 1. How can you avoid loss of nutrients during vegetable preparation? a. wash them before paring and cutting. b. soak in lukewarm water after cutting. c. blanch them first before paring and slicing. d. rub the surface with plenty of salt after paring. 2. Squash contains Vit. A, which is a fat-soluble vitamin, therefore it is better to cook it as a. bulanglang b. ginisang kalabasa c. pinakbet d. sautéed Squash with Tofu 3. Why do camote tops turn brownish green when added to fish or pork sinigang? a. it is an indication that the vegetable is overcooked. b. it is a normal reaction of the chlorophyll with the acetic acid in vinegar. c. the compounds in vegetables react with the medium where it is cooked. d. the brownish green color indicates that the chlorophyll content is enhanced. 4. Cabbage develops strong flavors when cooked because of the sulfur compounds that give it a unique characteristics. To avoid this, you should a. add fats to the recipe b. not overcook the vegetable c. lengthen the cooking time of the food. d. use plenty of water in cooking the vegetable. 5. What must be done to inactivate the enzyme and avoid browning of fruits like santol after paring? a. soak in water with alum.
  • 128.
    Module 4th yr |Lesson 2 128 b. blanch for a few minutes. c. boil until the tissue softens. d. cool in the refrigerator for several minutes before paring. 6. Which of the following plants is rich in protein? a. sweet potato c. radish b. legumes d. lettuce 7. Which part of the egg is considered the rich source of cholesterol? a. air cell b. shell c. white d. yolk 8. How can you facilitate ease in removing the shell of hard boiled eggs? a. dip in cold water. b. immerse in vinegar. c. coat the shell with some cake flour. d. put inside the refrigerator for 3 minutes. 9. Eggs are used in baking of the products to a. promote tenderness b. enhance their flavor. c. bind the ingredients together. d. prolong their keeping quality. 10. In food storage, FIFO rule or the first in, first out rule means to a. use the oldest products first. b. consume first the most expensive products. c. use the most recently purchased supplies first. d. consume the products stored at the innermost part of the cabinet. LESSON 1 PREPARING AND COOKING VEGETABLE AND FRUIT DISHES 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 1. Vegetables and fruits are selected according to season availability, quantity, quality and price 2. Vegetables, fruits, and potato accompaniments are selected to complement and enhance menu items 3. Variety of vegetables and fruit dishes are prepared using suitable cookery methods to preserve optimum quality and nutrition 4. Vegetables and fruits are attractively presented using suitable garnishes.
  • 129.
    Module 4th yr |Lesson 2 129 DEFINITION OF TERMS Information Sheet 1.1 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 Vegetables are classified according to parts of plants used, chemical composition, and nutritive value. According to Parts of Plant Used 1. Roots are underground parts of the plant. Example: cassava, sweet potato, taro, radish, yam beans, togue and ube. 2. Tubers are short thickened, fleshy parts of an underground stem like potato. 3. Bulbs are underground buds that send down roots and are made up of very short stems covered with layers. Example : garlic, onion, leeks, chives and shallots 4. Seeds are parts from which a new plant will grow. Example mungbean, garbanzos, cow pea, kidney bean, soy bean, white bean. 5. Stem and shoots are stalks supporting leaves, flowers, and fruits 6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage, mustard, petchay, pepper leaves. 1. vegetables – the edible parts of plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots and flowers. 2. preserve - to keep safe, free from spoilage 3. frozen - process to prolong shelf life, covered with ice to prevent spoilage and the growth of micro organism temperature of 0oF (8oC) or below. 4. appetizers - a portion of food or drinks served before the main course 5. braise - to cook slowly in covered utensils in a small amount of liquid 6. broil - to cook directly over a live coal 7. garnish - to decorate dishes with pieces of colorful and contrasting food, using fruits and vegetables
  • 130.
    Module 4th yr |Lesson 2 130 7. Fruits include ampalya upo, sayote, cucumber, eggplant, bread fruit , okra, patola, squash, tomato and sweet pepper. 8. Flowers are exemplified by cauliflower, squash flower and caturay. According to Chemical Composition 1. Carbohydrate rich – examples: seeds, roots and tubers 2. Protein rich - include seeds such as legumes and pulses 3. Fat rich – examples: nuts, olives and avocado 4. High moisture content – examples: mushrooms, tomatoes, celery, cauliflower, radish, lettuce, and cabbage According to Nutritive Value 1. Minerals 2. Vitamins 3. Other carbohydrates According to pigment or color 1. Green color pigment – CHLOROPHYL – peas, asparagus, green bean, cabbage, spinach, broccoli, green pepper 2. Yellow and Orange pigment – CAROTENOIDS – carrots, yellow camote, squash, ripe papaya, corn. 3. Red color pigment – ANTHOCYANINS– (red, blue and purple) red cabbage, beets, red pepper, pamintom, tomatoes, red water melon. 4. White color pigment – ANTHOXANTHINS – potatoes, yellow skinned onions, cauliflower. Flavonoids- are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS. According to flavor and aroma 1. mild 2. strong 3. pungent Texture and Characteristic of Vegetables and Fruits 1. Toughness 2. Stringiness 3. Slicing quality 4. Crispness Major Flavor Component of Fruits a. Sugar b. Acids c. Sulfur compound d. Tannins e. Some volatile constituents
  • 131.
    Module 4th yr |Lesson 2 131 Standard for Cooked Vegetables 1. Cooked vegetables which are not starchy should be tender but still slightly crisp. 2. The starchy vegetables such as potato should be soft throughout. 3. Cooked vegetables should be flavored and pleasant to the taste. 4. Seasonings and sauces should not dominate the natural flavor of the vegetables but complement it. 5. Color is very important to the appearance of vegetables. REMINDERS IN THE PREPARATION OF VEGETABLE DISHES 1. The best vegetables to serve are those that have fresh garden look and taste 2. Cook vegetables whole or in big pieces, Use a little amount of water unless it is soup or sauce, and cover the pot while cooking. 3. Cook legumes like monggo, garbanzos, and sweet peas, initially in high heat. When the water is already boiling, lower the heat to simmering point. 4. You may combine legumes with meat and other vegetables or they may be cooked in a syrup and served as dessert. 5. Vegetables that are eaten raw, like lettuce and tomatoes, should be well washed even though they do not look dirty. Cooking root crops and cereals Minimize the starchy taste that is commonly present in root crops, such as ube, sweet potatoes, togue, potatoes and many others like cereals.  Cook these until the starch and carbohydrates present are cooked.  When cooked, the shape and size vary; rice for instance, when cooked becomes swollen, soft and opaque. Don’t overcook cereals so it will not become mushy, watery or soggy. Buying fruits and vegetables 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. Ways of cooking vegetables 1. Blanching Preferably simmer vegetables in minimum amount of water. 2. Frying  Stir frying using a small amount of fat.  Deep fat frying. Deep fat is used to cover or float vegetables 3. Broiling Cooking over direct heat like that of cooking “inihaw na talong.” 4. Braising Place food in a covered pan or skillet with about 2 tbsp. butter or moist drippings 1 or 2 tbsp. water.
  • 132.
    Module 4th yr |Lesson 2 132 5. Steaming 6. Pressure cooking Nutrients are often conserved due to shorter cooking time required and the use of a small amount of cooking liquid. 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. Factors to be considered in selecting fruits 1. Variety of the fruits, example: Saba banana, lakatan 2. Maturity or degree of ripeness 3. Freshness 4. Size Market forms of fruits 1. Fresh 2. Canned 3. Frozen 4. Dried Methods of cooking / preparing fruits 1. Baking 2. Broiling 3. Sautéing 4. Stewing Uses of fruits 1. Salads and spreads 2. Juices and jams 3. Ice cream 4. Candies 5. Preserves 6. Wine-making 7. Marmalades 8. Desserts 9. Pickle 10. Candy SELF- CHECK Directions: Answer this question on a separate sheet of paper. 1. What are the factors to consider in choosing fruits and vegetables to be cooked? 2. How are fruits and vegetables classified? 3. How can you preserve the nutritive value of fruits and vegetables during preparation and cooking?
  • 133.
    Module 4th yr |Lesson 2 133 REFERENCES: De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS, 3rd Edition pp. 334, 336, 497, 509 Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU, FOOD AND NUTRITION II, pp. 45 D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, Family Measures Hospitality, Revised edition, pp. 78-79 Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005, pp. 1-70 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, pp. 61 – 62 Activity Sheet 1.1 CHOPSUEY TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven 2 tbsp. 2 tbsp. 3 gloves 2 pcs. ¼ kilo 2-3 pcs. ¼ kilo 2 tbsp. 1 tbsp ¼ kilo 10 pieces 2 pieces 1 piece ¼ kilo ¼ kilo 2-3 stalk 2-3 stalks 2 cups 1 tbsp. cooking oil sesame oil (optional) garlic crushed onion (large) pork, cubed chicken giblets and liver chicken wings cut into small pieces fresh shrimps, shelled fish sauce (patis) MSG snow peas (sitsaro) bitchuelas bell pepper, red and green big slices medium sized carrot, round thin slice cabbage, chopped 1-1/2 squares cauliflower broken into flowerets leeks, chopped 1 inch long celery, chopped 1 inch long chicken or meat broth cornstarch, dissolved in ¼ c. water 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.
  • 134.
    Module 4th yr |Lesson 2 134 Activity Sheet 1.2 GUYABANO JUICE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION strainer measuring cup spoon container refrigerator/ chiller 1 pc. 1 cup ½cup ½ cup fully ripe guyabano white sugar warm water calamansi juice PROCEDURE: 1. Wash the guyabano and divide it into two equal parts. 2. Get all the pulp and crush in about 5 cups of water. 3. Strain to remove all the seeds and the hard portion. 4. Add the rest of the water .Mix with calamansi juice and sugar. 5. Chill and serve cold or with ice. Activity Sheet 1.3 PAPAYA ALE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION strainer measuring cup spoon container refrigerator/ chiller 1 cup ½cup 3 cups 3 tbsp. mashed ripe papaya pulp white sugar cold water calamansi juice
  • 135.
    Module 4th yr |Lesson 2 135 PROCEDURE: 1. Strain the mashed papaya. Add the sugar, calamansi and water. 2. Mix well and chill. 3. Serve cold. Activity Sheet 1.4 BUTTERED MIXED VEGETABLE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole knife strainer chopping board measuring cup measuring spoon wooden spoon sauté pan gas or electric stove 120 g./ 4 oz 120 g./ 4 oz 120 g./ 4 oz 45 g./ 1 ½ oz to taste to taste frozen sweet corn frozen broad beans frozen French beans butter salt pepper parsley chopped ice cold water PROCEDURE: 1. Bring water to the boil in a saucepan and, when boiling, add the vegetables. Cook for about 5-8 minutes. 2. Transfer to ice cold water. Drain and leave to dry. 3. Melt the butter in a saucepan and add the vegetables. Heat slowly, tossing or stirring occasionally, until heated through. Add salt and pepper to taste and stir in the parsley. Serve immediately. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe following the standard procedure. Evaluate the finished product using the checklist below.
  • 136.
    Module 4th yr |Lesson 2 136 Evaluation Checklist of Finished Product EVALUATION CHECKLIST Yes No 1. Basic principles of cooking were followed in preparing food 2. Food was prepared within the allotted time 3. Expenses were kept within the food budget. 4. The dish prepared looked good and palatable. 5. The dish was toothsome and appetizing. 6. Ingredients were properly combined. 7. Foods were arranged attractively on serving plates. 8. The dish satisfied the diners’ appetite. 9. Preservation of food nutrients in preparing the food was considered. Numerical Value: 9- Very good 6- Fair 3- Poor RESOURCES: RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS, 3rd Edition pp. 334, 336, 497, 509 Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU, FOOD AND NUTRITION II, pp. 45 D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, FAMILY MEASURES HOSPITALITY, Revised Edition, pp. 78-79 Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005, pp. 1-70 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, pp. 61 – 62
  • 137.
    Module 4th yr |Lesson 2 137 LESSON 2 PREPARING AND COOKING STARCH DISHES INTRODUCTION The lesson deals with the preparation of the varieties of starch-rich food, and the different sauces and accompaniments appropriate to starch-based dishes. ASSESSMENT CRITERIA 1. Variety of starch foods are selected, prepared, and cooked according to enterprise recipes. 2. Optimum quality of starch food is ensured using appropriate methods and standard procedures. 3. Cooked starch dishes are presented attractively. DEFINITION OF TERMS Information Sheet 2.1 Starch exists in nature as the main component of cereals and tubers. It plays an important role in achieving the desired viscosity in manufactured and processed foods like corn starch pudding, sauces, pie filling and gravies. Starch is the source of up to 80% of calories worldwide. Starchy foods  rice  corn  cassava  wheat  potato  Starch – nutrient carbohydrates found notably in corn, potatoes, wheat and rice, and is commonly prepared as a whole tasteless powder.  Viscosity –measures the resistance of a fluid which is being deformed by tensile stress.  Gel – jelly-like mixture formed when the particles of a colloidal become relatively large.  Gelatinization – a point when jelly is form.  Amorphous – lacking definite organization or form. Birefringence – is defined as double refraction of light in a transparent molecularly order material that is caused by the existence of orientation- dependent differences in refractive index.
  • 138.
    Module 4th yr |Lesson 2 138 Common source of manufactured food starch 1. corn 2. potato 3. tapioca (cassava) Starches are named after its plant sources  corn starch from corn  rice starch from rice  tapioca from cassava Classification of Starch 1. Native Starch refers to the starches as originally derived from its plant source. 2. Modified Starches are those with structures altered by treatment with physical or chemical agents. Starch Properties and Reactions 1. Gelatinization. Native starch granules are insoluble solids. When suspended in water, one gram of starch can associate with 0.5 to 1.0 g water, swelling very slightly. 2. Viscosity. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness. This increase in viscosity is a characteristic of gelatinized starches. Characteristics of complete gelatinization 1. Loss of birefringence, which is evident only when viewed with a polarizing microscope. 2. Increase in viscosity is readily observed. 3. Increase in clarity, also easily observed. High viscosity – the gel is firm and resists flow. Low viscosity - the gel flows The type of sugar influences the temperature and rate of gelatinization. The effect of sugar is attributed to competition for water. It was observed that sugar actually interacts with the amorphous areas of the starch granules. Different sweeteners added to starch gel preparation. 1. honey 2. molasses 3. panutsa or granulated sugar Factors Affecting Starch Paste Viscosity and Starch Gel Strength 1. Stress (Stirring)- Granules in gelatinized cornstarch dispersion break apart due to stirring.
  • 139.
    Module 4th yr |Lesson 2 139 2. Kind and Amount of Starch will influence paste viscosity and gel strength. With “native starches” the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylose the firmer the gel (greater gel strength). 3. Heating rate-the faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature. 4. Endpoint Temperature  Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinization.  Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength.  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. 5. Cooling and storage conditions  If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure.  If cooled too slowly, the amylase fractions will have a chance to align too much and become too close together and the liquid portion will not be trapped in the micelles. In both instances there will be weeping and syneresis. 6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers a. Addition of acid or enzyme can also cause dextrinization.  Dextrin – a pale powder obtained from starch, used mainly as an adhesive.  In making kalamansi pudding or pie, if the juice is added early in the gelatinization process, dextrinization of the starch will occur resulting in decreased viscosity and gel strength.  Sugar will delay or inhibit gelatinization of starch.  Starch pudding with excess sugar will be less viscous or form less firm gel.  A cake may collapse as the structural contribution of starch is delayed or inhibited.  Decreased starch paste viscosity and gel strength results because the sugar competes for water won’t be available for gelatinization. The kind of sugar used also affect viscosity.  Fat and surfactants, will serve to “waterproof” the starch granules so that water will not penetrate as readily during the gelatinization process. 3. Retrogadation when cooled, gelatinize amylase- containing starches set into a rigid gel. 4. Retroradation is defined as the reassociation of the linear amylase chains by hydrogen bonding. The rate of staling is dependent on the product formation, the baking process, and the storage conditions.
  • 140.
    Module 4th yr |Lesson 2 140 5. Syneresis is characterized by the expulsion of moisture from the gel. This reaction occurs in all kinds of gels:  puddings  jellies  custards  gelatin  agar 6. Dextrinization Dextrins – are partially hydrolyzed starches that are prepared by dry roasting starch. In home kitchens, dextrinization is achieved by toasting of flour for polvoron, rice flour for kare-kare sauce and bread slices for breakfast. 7. Hydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food. a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as:  Pineapple pie resulting in reduced viscosity or firmness of the pie filling. Modified Starches – are starches that have been altered physically or chemically to modify on or more of its key chemical and/or physical property. Functional Properties of Starches Starch plays various roles in food, a typical multi-tasker. 1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked. 2. Colloidal stabilizers 3. Moisture retainer 4. Gel forming agents 5. Binders 6. Package 7. Flavor carriers Flavor carriers – its ability to trap oils and fats, which absorb flavoring substances more efficiently. Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. Functions of Starch and Application in Filipino Dishes Functions of Starch Type of Food Preparation Recipes Thickening Sauces, Gravies, Pie fillings and soups Sauces: Sweet sour, lechon, lumpia, kare- kare, palabok Pie filling: mango, buko, apple, pineapple Soups: Arroz caldo, cream soups.
  • 141.
    Module 4th yr |Lesson 2 141 Gelling Puddings, kakanin Bread pudding, maja blanca, sapin-sapin, kutchinta, cassava bibingka Binding and filling Meat loaves and meat emulsions Luncheon meat, hot dogs, Vienna sausage, chicken nuggets, chicken balls, Ukoy, tempura Stabilizing Beverage, syrup, salad dressing Chocolate drinks, fruits drinks, yogurt drinks, cooked dressings Moisture retaining Cake fillings, candies Cake rolls, cream fillings Coating or ducting Breads, confectionery, pastries Pan de sal, Biscuits, cansies, espasol Diluent Baking powder, Cupcake Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-kare sauce, breadings Common Problems in Starch Cookery 1. Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch 3. Skin Formation. Skin formation is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. 4. Scorching. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan. 5. Raw Starch Flavor. This is due to ungelatinized starch. Nutritional Significance of Noodles and Pasta The Physiological function of noodles and pasta will depend on its starch and other constituents. Since it is basically a starchy food, the nutritional significance discussed for starches also applies. In addition to starches, including resistant starches I(RS), noodles and pasta may contain other fibers and some proteins and fat as well. Nutrients contain:  Water  Protein  Fat  Carbon  Calcium  Phosphorous  Iron  Thiamin  Riboflavin  Niacin
  • 142.
    Module 4th yr |Lesson 2 142 Dried Noodles and Pasta  Macaroni • Miki  Spaghetti • Chicken Mami  Pancit Canton • Linguini  Bihon • Lasagna  Sotanghon  Miswa SELF- CHECK Direction: Answer the following questions. Write your answer on a separate sheet of paper. 1. What are the common problems in starch cookery? 2. How can these problems be remedied? 3. What are the factors affecting starch paste viscosity and gel strength? REFERENCES: Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman,BASIC FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175 Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS, pp. 228 – 235 Activity Sheet 2.1 FETTUCCINE ALFREDO TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon grater sauce pan 250 ml. 60 g. 700 g. 250 ml. 175 g. to taste to taste heavy cream butter fresh fettuccine heavy cream freshly grated parmesan chess salt pepper PROCEDURE: 1. Combine the cream and butter in a sauté pan. Bring to a simmer, reduce by ¼, and remove from heat.
  • 143.
    Module 4th yr |Lesson 2 143 2. Drop the noodles into salted boiling water. Return to full boil in drain. The noodles must be slightly undercooked because; they will be cooked in a cream. 3. Put the drain noodles in a pan with hot cream and butter. Overlong heat tosses the noodles with two forks until they are well coated with the cream. 4. Add the remainder of the cream and the cheese and toss to mix well. 5. Add salt and pepper to taste. 6. Plate and serve immediately SELF- CHECK Direction Assemble and prepare your materials/ cooking outfit and ingredients needed to prepare Fettuccine Alfredo. Evaluate your work properly by marking the appropriate column that will best describe your output. EVALUATION CHECKLIST GOOD FAIR POOR Color – appealing to the eyes Texture – fine, not overcooked Flavor – aroma arouse the appetite RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman, BASIC FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175 Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS, pp. 228 – 235 www.google
  • 144.
    Module 4th yr |Lesson 2 144 LESSON 3 PREPARING AND COOKING EGG-BASED DISHES 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 7. Variety of egg dishes are prepared and cooked according to standard recipes, using a range of methods. 8. Egg dishes are correctly prepared and cooked to ensure optimum and desired quality, consistency, and appearance. 9. Eggs are used for a variety of culinary uses. DEFINITION OF TERMS Information Sheet 3.1 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.  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.
  • 145.
    Module 4th yr |Lesson 2 145 Nutritive Value of Egg 1. Eggs are protein foods 2. Fresh eggs contain all the vitamins except Vitamin C. 3. They are important sources of iron, phosphorous and trace minerals. 4. It contains low calcium found in the shell which is not edible. 5. It is also a source of Vitamin D. 6. The egg yolk has iron and riboflavin. Preparing and cooking egg according to standard recipes I. Grading a. Marketing  sorting  characteristics – quality and weight b. Grading according to  egg shell color  characteristics – quality and weight  quality – grouping and sorting II. Cookery Method a. Preparation of egg and uses  food  garnishes  ingredients CLASSIFICATION OF EGG COOKERY 1. Egg cooked in the shell – a good cooked egg is tender. The yolk is well centered, completely coagulated and has no yolk darkening. It is easy to peel. Boiled Egg as garnish for  pansit  paella  embutido  sarciado  relyeno  morcon  tamales Note: Peeling ability of eggs is improved by bringing egg temperature to room temperature prior to cooking and cooling. The cooked egg is immediately placed in tap running water. 2. Egg cooked out of the shell  Peeled eggs are broken out of the shell and carefully dropped into boiling water.
  • 146.
    Module 4th yr |Lesson 2 146 3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken out of the shell and pan fried in a small amount of cooking oil without breaking the yolk. 4. Scrambled eggs are prepared by whipping the whole egg out of the shell and then pan frying just like fried egg.  As thickening agent (like in custard)  Leche flan  Pudding  Masapan FUNCTIONS OF EGGS a. food color b. leavening agent Preparation:  slightly beaten egg white  shift foam  stiff egg STORAGE OF EGGS Preservation – During the dry season, when there is an abundance of eggs, preservation measures to prolong keeping quality may be applied through the following: 1. Refrigeration which involves a temperature of 4°C (40°F).
  • 147.
    Module 4th yr |Lesson 2 147 2. Salt curing whereby eggs are preserved in saturated salt solution for 2 weeks, the salt gradually penetrates the egg through its porous shell. 3. Pickling whereby hard cooked eggs are placed in glass jars and garnished with green and red pepper, pickling solution consists of vinegar, refined sugar, salt and juices. 4. Oil coating involves clogging the egg shell pores by submerging the eggs in mineral oil to prevent moisture loss during storage. More Tips about Eggs 1. 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. 2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut has more vitamin A and calcium. Open your “balut” at the rounded end and get its full sumptuous taste by putting it whole in the mouth. 3. Eggs are easy to digest and so may be eaten even by infants, some babies, though, may have an allergy, so don’t give them eggs too early. 4. Dip hard boiled eggs immediately in cold water to peel the shell easily. This also prevents a dark ring from forming around the yolk. 5. People with hypertension should limit or avoid the yolk where the fat is. SELF- CHECK Direction: Answer the following questions in your test booklet. 1. What are the important functions of eggs particularly in baking? 2. How can we prolong the shelf life of eggs? 3. Why should eggs and egg-dishes be avoided by people with hypertension? 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 Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING Revised, pp. 298 L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND ME, FOOD AND NUTRITION II, pp. 45
  • 148.
    Module 4th yr |Lesson 2 148 Activity Sheet 3.1 LECHE FLAN (CUSTARD) TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 2cups 8pcs 1tsp. 1cup 1/2cup evaporated milk egg yolks lemon rind or vanilla sugar caramel syrup PROCEDURE: 1. Scald the milk in a double boiler for 15 minutes. Beat egg yolks. 2. Add the sugar, milk and flavoring. Pour into mold lined with caramelized baine-marie sugar. 3. Place this in a bigger pan half-filled with water. 4. Steam or bake for about 1 hour or until mixture becomes firm. 5. Cool before removing from the molder.Serve. Activity Sheet 3.2 ROYAL STUFFED EGGS TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 6pcs ½ cup ½ cup 1tbsp. 2tbsp. cooked eggs, shelled, halves canned tuna fish, drained and flaked finely chopped celery chopped green pepper mayonnaise Baguio lettuce
  • 149.
    Module 4th yr |Lesson 2 149 PROCEDURE: 1. Mash the boiled egg yolk then mix it with tuna fish, flavored with chopped green pepper and chopped celery and add mayonnaise. 2. Stuff halved egg whites the mixture. 3. Line a serving dish with baguio lettuce. 4. Arrange stuff eggs attractively. Activity Sheet 3.3 CRAB-STUFFED EGG TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet oven 4pcs. 1tbsp. 1/2tsp. 1tbsp. 1cup 2 slices 1/4cup hard boiled eggs mayonnaise salt lemon or calamansi juice freshly cooked crab meat bread, quartered and toasted grated cheese PROCEDURE: 1. Remove eggs from the shell and cut in halves lengthwise, then carefully remove yolks and press through a sieve. 2. Add mayonnaise, salt and lemon juice to sieve yolks and blend thoroughly. Add crab meat. 3. Lightly lift crab mixture back into egg whites and place on slices of toast. Arrange in a single layer in a Pyrex baking dish. 4. Pour tomato sauce over the arranged food sprinkle with cheese. 5. Bake in a moderately heated oven (375F) for 15 to 20 minutes. SELF- CHECK Direction: Assemble and prepare your materials/ cooking outfit and ingredients needed to prepare: a. Poached egg b. Fried egg
  • 150.
    Module 4th yr |Lesson 2 150 After the preparation, make your evaluation using the criteria: Appearance - - - - - - - - - - - 30 Taste - - - - - - - - - - - 25 Preparation - - - - - - - - - - - 20 Cost - - - - - - - - - - - 15 Time - - - - - - - - - - - 10 TOTAL - - - - - - - - - - - 100 RESOURCES: Equipment  Gas range  Table appointments Tools and Utensils  Knife  Serving plates/trays  Casseroles Supplies and Materials  Ingredients for the recipe REFERENCES: S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295 Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING Revised, pp. 298 L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND ME, FOOD AND NUTRITION II, pp. 45 LESSON 4 STORING VEGETABLES, FRUITS, EGGS, STARCH, AND FOOD STUFFS INTRODUCTION The lesson deals with the proper storage of vegetables, fruits, eggs, and starch foodstuffs to prolong their shelf life. ASSESSMENT CRITERIA 1. Fresh and processed eggs, vegetables, and fruits are stored at proper temperature. 2. Optimum freshness and quality are maintained in accordance with enterprise storing techniques and procedure
  • 151.
    Module 4th yr |Lesson 2 151 3. Fresh and processed eggs, vegetables, and fruits are kept in accordance with the required conditions. DEFINITION OF TERMS Information Sheet 4.1 PROPER FOOD HANDLING Proper food handling includes protecting food from possible contamination during the processing and storage prior to serving. 1. Keep hands clean and touch food with hands as little as possible.  Make sure that food workers wash hands in warm soapy water before handling food. 2. Separate the preparation of meats (potentially hazardous foods) from other foods.  To prevent cross contamination do not prepare fruits and vegetables on surface used for the preparation of uncooked meats, poultry or fish.  To prevent bacterial growth, frequently clean preparation surface and utensils with a sanitizing solution. 3. Do not let anyone with skin infection, open sore or illness handle food.  If food workers are sick, send them home or assign them to non-food related duties. Great tasting fruits and vegetables begin with proper storage at home. Use the FIFO rule. (First In, First Out). Use whatever is oldest first and continually rotate your stock to ensure freshness and reduce waste. GENERAL RULES FOR STORING FOOD 1. All foods must be cleaned first before they are stored. 2. Hot foods should be cooled before covering and storing. 3. Food must be placed in appropriate containers, properly wrapped and packed, using plastic bags, aluminum foil or wax paper. 4. Strong flavored food should be carefully covered or wrapped if placed in the refrigerator to avoid contaminating other foods. Odor absorbent materials 1. techniques – a method of accomplishing a desired product 2. quality – essential character; nature, degree or grade of excellence. 3. enterprise – a business organization, especially when directed toward profit. 4. fresh – not stale or spoiled. 5. package – a commodity or a unit of product; uniformly wrapped or sealed. 6. freeze –to become frozen; to make extremely cold.
  • 152.
    Module 4th yr |Lesson 2 152 should be placed inside the refrigerator like a piece of charcoal or hard pandesal. THREE CATEGORIES OF STORAGE EQUIPMENT 1. Refrigeration and freezing storage 2. Heated cabinets and serving counter for cooked foods. 3. Refrigerated and heated carts and trucks used to deliver prepared food from a central production unit of various facilities or units where food is served. FIFO RULES APPLY TO ALL TYPES OF FOODS 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. Different requirements in the storage of fresh products items. a. Peaches, plums and nectarines, can be left at room temperature while ripe, are refrigerated until ready to use. b. Tomatoes should never be refrigerated because cold damages texture and ultimately the taste. 2. FROZEN FOODS – should be stored at 0oF or less. The maximum length of storage for frozen items varies, but for most fruits and vegetables, a good rule is six months. 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) 4. DRIED foods should be stored in cool, dark areas. Storing in airtight containers in the refrigerator is a great option. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage. The higher the temperature, the shorter the storage time. PROPER FOOD STORAGE TIPS  Organize fruits and veggies We often store fruits and vegetables into crispers together, but apples and some other fruits produce juice called ethylene, that speeds ripening in vegetables. Store them separately so that vegetables will not ripen too fast.  Know which food needs room temperature. We tend to keep most of our fruits and vegetables in the refrigerator. But cold temperatures can actually damage some produce like squash, tomatoes and oranges.  Use oven packaging. This flimsy package from the butcher protects your meat from freezer burn. Put it in a vacuum sealed or, zip lock bag with the air squeezed out.
  • 153.
    Module 4th yr |Lesson 2 153  Protect your dry goods. Dry kitchen products like flour, cornmeal and other grains can attract bugs that make them unusable. Store them in the refrigerator or in the freezer where they will be safe from pests.  Chill your banana. Most of us keep our bananas on the counter. But it seems like they spoil almost as room as they ripen. Instead, store them in your refrigerator once they have ripened. The skin will turn brown but their inside lasts a lot longer.  Shield leftovers from the air. Many of us end up throwing out leftovers because they went bad. To prevent it, don’t just cover the top of the bowl with foil and plastic wrap. Instead, transfer your leftovers to an airtight food storage container to keep them fresh. STORAGE OF EGGS 1. Eggs are stored according to the processors recommendations. The safe internal temperature of egg is 71C. 2. Egg whites solids are kept dry, as stable during storage even at room temperature. 3. Spray dried egg white with glucose removed has an almost infinite shelf life. 4. Dried whole egg and yolks solids should be kept cool, less than 10C to maintain quality. 5. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. 6. If dried eggs are combined with any ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 0 to 10C. Reconstituted eggs should be used immediately. SAFE STORAGE OF EGGS AT HOME 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. FREEZE EGGS FOR LONGER STORAGE 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. Storing Starch Food stuff  Seal and place it in a room temperature which is free from any chemical elements that cause spoilage.
  • 154.
    Module 4th yr |Lesson 2 154 For Starch Foodstuff  Transfer the foodstuff in a clean container and cover the container with foil or wrap it with a foil then place it inside the refrigerator for storage. SELF- CHECK A. Direction: Answer the following questions in a sheet of paper. 1. What are the proper ways of storing the following foodstuffs? a. fruits and vegetables b. eggs and starch dishes 2. Why is instituting FIFO rules important? B. Direction: Do the following activities. 1. Bring fresh fruits, vegetables, and eggs. Prepare your materials needed in wrapping and sealing foods ready to be stored. 2. Demonstrate the wrapping and sealing process and to be presented to your teacher for evaluation. RESOURCES:  Learning materials  Supplies/ Materials/ Equipment  Personal protective equipment REFERENCES: Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND SERVICE OPERATION, Copyright 2007, pp. 25 – 31 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 WWW.Sbephd or glehsl proper, htm…
  • 155.
    Module 4th yr |Lesson 2 155 Unit of Competency: PREPARE HOT, COLD, AND FROZEN DESSERTS Module No.: 7 Module Title: Preparing Hot, Cold, and Frozen Desserts Nominal Duration: 50 hours Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
  • 156.
    Module 4th yr |Lesson 2 156 PREPARE HOT, COLD, AND FROZEN DESSERTS Module Title: PREPARING HOT, COLD, and FROZEN DESSERTS Module Introduction: The module deals with the knowledge, skills and attitudes required in the preparation of a variety of hot, cold, and frozen desserts in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. prepare and produce desserts; 2. prepare sweet sauces; 3. prepare accompaniment; and 4. store desserts. 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 2. The purpose of storing dessert is to a. increase it’s volume b. soften food tissues c. improve the palatability d. enhance freshness and quality 3. Which of the following packaging materials is NOT used for storing desserts? a. aluminum foil c. glass jars b. plastic cellophane d. ceramic bowls 4. What must be done with the vegetables and fruit carvings used in garnishing to make them look fresh? a. soak in iced water for at least 10 minutes b. refrigerate for 5 minutes c. sprinkle with clean tap water d. immerse in a salt solution 5. How can we prevent apples from turning brown? a. soak in water with sugar b. rinse in diluted lemon juice c. refrigerate overnight d. wash with lukewarm water 6. Which sauce will you prepare if the dessert available is a simple dessert? a. cold c. hot fudge b. light d. rich
  • 157.
    Module 4th yr |Lesson 2 157 7. The following are thickening agents used in the preparation of sauce, EXCEPT a. baking powder c. cream b. cornstarch d. flour 8. Which of the following is considered the simplest dessert? a. custard c. gelatin b. fruits d. puddings 9. All of the following are characteristics of good fruit desserts, EXCEPT a. appetizing aroma c. simple and attractive b. slightly chilled temperature d. moderately sweet 10. A good baked custard has a. irregular shape c. soft texture b. smooth texture d. thin syrup LESSON 1 PREPARING AND PRODUCING DESSERTS INTRODUCTION The lesson deals with the different types of desserts, their characteristics, ingredients and the equipment used in preparing and producing desserts. ASSESSMENT CRITERIA 1. Ingredients are selected, measured, and weighed according to recipe requirements. 2. Appropriate equipment are selected and used in accordance with manufacturers manual. 3. Standard or enterprise recipes are used. 4. Creative and innovative desserts are produced. DEFINITION OF TERMS Information Sheet 1.1 The choice of a dessert depends on the type of a meal. A light meal is to be followed by a substantial dessert such as blancmange with chocolate sauce and a heavier meal by fruit or a fruit dessert. 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.
  • 158.
    Module 4th yr |Lesson 2 158 TYPES OF DESSERTS AND THEIR CHARACTERISTICS I. Fruits The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. Characteristics of good fruit desserts: a. appetizing aroma b. simple c. clean washed appearance d. slightly chilled 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. The three general types of cheese based on consistency are: 1. Soft a. unripened cheese b. ripened by bacteria 2. Semi – hard a. ripened by mold b. ripened by bacteria 3. Hard a. with gas holes b. without gas holes III. Gelatin Dessert 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.
  • 159.
    Module 4th yr |Lesson 2 159 Characteristics of baked custard a. firmness of shape b. smooth, tender texture c. rich and creamy consistency d. excellent flavor Characteristics of soft custard a. velvety smooth texture b. rich flavor c. has pouring consistency of heavy cream V. Puddings Puddings are relatively simple to prepare and vary with sauces. These are classified as: 1. Cornstarch pudding, sometimes called blancmange 2. Rice pudding 3. Bread pudding Characteristics of Pudding a. attractive appearance b. excellent consistency c. well – blended flavor d. firmness of shape e. an accompanying sauce to add interest VI. Fruit Cobblers These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold. VII. Frozen Desserts 1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs. 2. Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg white. 3. Frozen Soufflés and Frozen Mousses – made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer. EQUIPMENT, TOOLS AND UTENSILS FOR DESSERTS cooking range saucepan refrigerator spatula measuring cups/spoons grater bowls knife beater wooden spoon molder strainer fork
  • 160.
    Module 4th yr |Lesson 2 160 SELF- CHECK Direction: Answer the following questions. Write your answer on a sheet of paper. 1. Why are fruits considered the simplest dessert? 2. What are the characteristics of well baked custard? 3. How are cheeses classified? REFERENCES Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 96 – 105. Belmonte, Leonarda R. et. al, PHILIPPINE FIESTA RECIPES pp. 114 – 122. Activity Sheet 1.1 FRUIT COCKTAIL TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon refrigerator/chiller 2 cup 1 tsp. 1 tsp. 1tbsp. 1 tbsp. 4 slices ⅔ c. sugar 1 cup ripe papaya, peeled and cubed citric acid calamansi juice almond extract honey canned pineapple, tidbits sugar water PROCEDURE: 1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water. Add ½ tsp. citric acid. 2. When cooked, add ¼ almond extract. 3. Cook singkamas similarly. Combine all the fruits and mix well. 4. Chill before serving. For dressing, use honey-calamansi juice mixture. 5. Add mixture to fruits before serving.
  • 161.
    Module 4th yr |Lesson 2 161 Activity Sheet 1.2 MOLDED FRUIT GULAMAN TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon molder refrigerator/chiller 4 slices 2 bars ½ cup ½ c. milk 1 pc. 2 cup ripe mangoes (scoop the flesh) gulaman, torn into pieces pineapple (diced) (evaporated milk or fresh) banana (neatly cut) water 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. Activity Sheet 1.3 SOFT CUSTARD TOOLS AND EQUIPMENT INGREDIENTS QUANTITY sauce pan double boiler measuring cups wooden spoon egg beater spoon for testing 3 pcs 3tbps. 2cups 1tps. pinch of eggs, slightly beaten (or 6 yolks) sugar milk, scalded whipped cream ( optional) salt
  • 162.
    Module 4th yr |Lesson 2 162 PROCEDURE: 1. Scald the milk in a sauce pan over low fire. 2. Combine the eggs, salt and sugar. 3. Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir constantly to avoid scorching. 4. Test with a spoon to see if done. If done, the spoon is well-coated with the custard. Add vanilla and cool quickly. 5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired. Note: If you accidentally overcook the custard and it curdles, set the pan in cold water and beat smoothly with an egg beater. Activity Sheet 1.4 MAJA BLANCA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven 4 cups 10 pcs. 1 cup 3 cups 4 cups coconut cream young corn on the cob -or- creamed corn sugar coconut finely grated PROCEDURE: 1. Scrape corn kernels from the cob. 2. Pound or put through a food processor. 3. Strain and squeeze through cheesecloth. 4. Mix with coconut cream. 5. Add 2 cups sugar and cook in a saucepan. 6. Stir continuously until thick. 7. Pour into a mold. For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and cook until golden brown. Sprinkle over pudding. *Note: Skip steps 2-3 if using creamed corn.
  • 163.
    Module 4th yr |Lesson 2 163 Activity Sheet 1.5 FRESH PEACH COBBLER TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION knife large saucepan 2 mixing bowls measuring cups measuring spoons baking dish – 6x8 inches or 8 inches. round pan sifter pastry blender or knives spoon 3 cups 1 cup 1 cup 1 tbps. 1 tbps 1 tps. ½ tps 1 cup ½ tps 1½ tps 3 tbps ½ cup peeled sliced peaches sugar water cornstarch cold water butter cinnamon (heavy cream, if desired ) BISCUIT DOUGH sifted enriched flour salt baking powder fat milk PROCEDURE: 1. Set the oven at 400oF. 2. Heat the peaches, sugar and water. Blend the cornstarch and 2 tablespoons water and add to the peaches then, cook about 5 minutes. 3. Place the peaches in the bottom of the baking dish and dot the mixture with butter and cinnamon. 4. Prepare the biscuit dough – sift the dry ingredients, cut in the fat until the mixture resembles cornmeal, add the milk all at once, and mix. 5. Drop the biscuit mixture on top of the peaches by spoonfuls. 6. Bake for 30 minutes. 7. Serve hot, cut into squares and top with some of the juice in the pan. 8. Serve with thick cream, if desired. Activity Sheet 1.6 CHOCOLATE MOUSSE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION weighing scale mixing bowl utility tray rubber scraper electric mixer refrigerator/chiller 500 g. 125 g. 180 g. 250 g. 75 g. 250 ml. bittersweet chocolate butter egg yolks egg whites sugar heavy cream PROCEDURE: 1. Melt chocolate over hot water. 2. Remove from heat and add butter. Stir until the butter is melted and completely mixed in.
  • 164.
    Module 4th yr |Lesson 2 164 3. Add the egg yolks one at a time. Mixed in egg yolk completely before adding the next. 4. Beat the egg whites until they form peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not over beat. 5. Fold the egg whites into the chocolate. 6. Whip the heavy cream until it form soft peaks. Fold it into the chocolate mixture. 7. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube. 8. Chill the mousse well before serving. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe following the standard procedure. Group I - Fruit dessert Group II - Gelatin dessert Group III - Pudding Group IV - Frozen dessert CRITERIA FOR JUDGING THE FINISHED PRODUCT Product Good (5) Fair ( 3 ) Poor (1 ) 1. Fruit a. appetizing aroma b. simple c. clean d. slightly chilled TOTAL 2. Gelatin dessert a. attractive color b. excellent flavor c. firm, easily cut d. well-distributed fruits e. interesting shape TOTAL 3. Pudding a. attractive appearance b. excellent consistency c. well-blend flavor d. accompanying sauce to add interest TOTAL 4. Frozen a. attractive appearance b. excellent consistency
  • 165.
    Module 4th yr |Lesson 2 165 c. well-blend flavor d. accompanying sauce to add interest TOTAL RESOURCES: The following resources are needed:  cooking range  chiller/refrigerator Tools/utensils  measuring cups/spoons mixing bowls  strainer/colander  beater  grater  molder  saucepan  wooden spoon  fork  spatula Supplies and materials  fresh fruits  gelatin  milk  cheese  eggs  cornstarch  rice starch  bread flour  sugar REFERENCES Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 – 105. Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes, pp. 114 – 122.
  • 166.
    Module 4th yr |Lesson 2 166 LESSON 2: DECORATING, PORTIONING, PRESENTING DESSERTS 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 1. Desserts are decorated appropriately to enhance presentation. 2. Desserts are portioned according to enterprise standards. 3. Desserts are presented attractively in accordance with enterprise presentation techniques. 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. Information Sheet 2.1 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. Stages of Doneness in Sugar Cooking Stage Temperature °F °C Thread 230 110 Soft ball 240 115 Firm ball 245 118 Hard ball 250-260 122-127 Small crack 265-270 130-132 Crack 275-280 135-138 Hard crack 290-310 143-155 Caramel 320-340 160-170 Measure syrups, toppings, and garnishes for portion control. For syrups, use pumps that dispense measured quantities or use ladles. Standard Scoops for Portioning Ice Cream Desserts Parfait – 3 no. 30 scoops Banana Split – 3 no. 30 scoops
  • 167.
    Module 4th yr |Lesson 2 167 A la Mode topping for pie or cake – 1 no. 20 scoops Sundae – 2 no. 20 scoops Plain dish of ice cream – 1 no. 10, 12 or 16 scoops Ways of Presenting Ice Cream Desserts 1. Parfaits are made by alternating layers of ice cream and fruit or syrup in a tall, narrow glass. There are usually named after the syrup or topping. Example: a chocolate parfait comprises three scoops of vanilla or chocolate ice cream alternating with layers of chocolate syrup and topped with whipped cream and shave chocolate. 2. Sundaes or coupes consists of two or more ice cream or sherbet in a dish or glass and topped with syrup, fruits, toppings and garnishes. These can be prepared in unlimited variety like serving in an ordinary soda fountain glass, or a crystal champagne glass. Examples: Peach Melba – vanilla ice cream topped a fresh, poached or canned peach half. Napped with sweetened raspberry puree (Melba Sauce) and garnish with slivered almonds. Pear Belle Helene – vanilla ice cream topped with a poached or canned pear half napped with chocolate sauce and garnish with toasted slice almonds. 3. Bombs are ice cream modes made by lining a chilled mold with softened ice cream, freezing it hard, and then filling the center with another flavor of ice cream or sherbert and freezing it again. The dessert is unmolded unto a cold platter for service and decorated as desired with whipped cream, fruits or confections. 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 Tools and utensils Ice cream scooper Sherbert glass Knife Chopping board Utility tray Supplies and Materials Ingredients for frozen desserts
  • 168.
    Module 4th yr |Lesson 2 168 REFERENCES: Gisslen, Wayne; PROFESSIONAL COOKING Copyright 2007 pp 106-124 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 1. Range of hot and cold sauces are produced to desired consistency and flavor. 2. Thickening agents suitable for sweet sauces are appropriate. 3. Sauces are stored properly to retain desired quality and characteristics. DEFINITION OF TERMS Information Sheet 3.1 Sauces can give an entirely different appearance, flavor, color, and moisture to desserts. Kinds and Varieties of Sauces 1. Rich sauce is well suited to a simple dessert. 2. Light sauce is suited to a rich dessert. 3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream. Hot sauces are made just before they are to be used. Cold sauces are cooked ahead of time, then cooled, covered and put in the refrigerator to chill. Thickening Agents for Sauces Thickening agents improve the quality of the sauces. 1. starch 5. flavor 2. cream 6. grains 3. eggs 7. cornstarch 4. rice  sauce - a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.  fudge - a soft confection made of butter, sugar, chocolate.
  • 169.
    Module 4th yr |Lesson 2 169 Most dessert sauces fall into one of three categories: 1. Custard Sauces Vanilla custard sauce, or crème anglaise, dessert cookery. Chocolate or other flavor may be added to create varieties. 2. Fruit Purees These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added. 3. Syrups Includes such products as chocolate sauce and caramel sauce. Guidelines in Preparing Vanilla Custard Sauce or Crème Anglaise 1. Use clean, sanitized equipment and follow strict sanitation procedure. 2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together with out mixing creates lumps. 3. Heat the milk in scalding before combining with the yolks. 4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Set the bowl containing the egg mixture in a pan of simmering water and stir constantly to prevent curdling. 6. To test for doneness, the mixture lightly coats the back of the spoon. 7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool evenly. 8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer the sauce to a blender, and blend at high speed. Storage of Sauces Sauces should be kept in airtight containers and stored in a cold dry place away from moisture, oxygen, light and pests. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to food- borne illness. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served and stored with caution. These products should be stored in the refrigerator and never left to stand at room temperature too long.
  • 170.
    Module 4th yr |Lesson 2 170 SELF-CHECK Directions: Read the following questions carefully and choose the letter of the correct answer. Write it in your test notebook. 1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food. a. Appetizer b. Dessert c. Sauce d. Stock 2. Which of the following sauces is suited to a simple dessert? a. cold sauce c. light sauce b. hot fudge sauce d. rich sauce 3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream. a. Hot fudge c. Rich sauce b. Hot sauce d. Light sauce 4. The following are thickening agents for sauce, EXCEPT a. baking powder c. Cream b. cornstarch d. flour 5. Which of the following containers is used to store sauces? a. airtight jar c. Medium-sized bowl b. Plastic bottle d. Small plastic bag REFERENCE: Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 - 106. Activity Sheet 3.1 EXAMPLE OF STANDARD RECIPES FOR SAUCES CHOCOLATE SAUCE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet 4squares (4 oz.) 1½ cups 2 cups 1 T light 2 T 2 T 1 T 1½ t pinch unsweetened chocolate sugar hot water corn syrup cold water cornstarch butter vanilla salt
  • 171.
    Module 4th yr |Lesson 2 171 PROCEDURE 1. Cut the chocolate into small pieces. Melt on top of the double boiler. 2. Gradually add the hot water, stirring until the mixture is well blended. 3. Dissolve the cornstarch in cold water and combine with the chocolate mixture. 4. Add sugar, corn syrup and salt. Mix until well blended. 5. Boil for 10 minutes or until the starch is thick and smooth. 6. Add butter and vanilla. 7. Let cool. Place in a covered jar and store in the refrigerator. Activity Sheet 3.2 STRAWBERRY SAUCE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon skillet ¾ cup 1 ½ tbsp.. 1 cup 2tbsp. sugar cornstarch strawberries, pitted, crushed lemon juice PROCEDURE 1. Combine the sugar and cornstarch. 2. Stir in the crushed fruit. 3. Bring to a boil and stir constantly. Cook until clear. 4. Remove from fire. Add lemon juice and serve hot or cold. 5. This sauce may be stored in a covered jar and placed in the refrigerator. Note: Any fruit or fruit juice may be substituted for strawberries SELF- CHECK Direction: Plan and prepare sauces suited to light and rich dessert. Evaluate the finished product using the criteria below. GOOD QUALITY DESSERT SAUCE Characteristics Good (5) Fair (3) Poor (1) 1.Attractive color 2.Correct consistency pouring consistency like heavy cream 3. Defined, well- seasoned flavor
  • 172.
    Module 4th yr |Lesson 2 172 RESOURCES: Equipment Tools and Utensils  cooking range -measuring cup/spoon  refrigerator/chiller -wooden spoon -knife -bowl -spatula Supplies and Materials  ingredients for sauces - flour - salt - sugar - cream - flavorings REFERENCE: Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 105 - 106. LESSON 4 PREPARING ACCOMPANIMENTS, GARNISHES, AND DECORATIONS INTRODUCTION The lesson deals with the different kinds of accompaniments, garnishes and decorations, and their methods of preparations. ASSESSMENT CRITERIA 1. Accompaniment, garnishes, and decorations are used to enhance taste, texture and balance. 2. Flavor and textures of garnishes are added to complement dessert. DEFINITION OF TERMS  garnish – to decorate with flavorsome or colorful trimmings for a dish or dessert.  accompaniment – enriching or supporting the main dish part.
  • 173.
    Module 4th yr |Lesson 2 173 Information Sheet 4.1 Accompaniments, Garnishes and Decorations for Desserts 1. 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. 2. Cream Anglaise – stirred vanilla custard sauce; consists of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened. 3. Pastry Cream – contains starch thickeners as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry filling for cream pies and as pudding. With additional liquid, it is used as custard sauce. 4. Custards – consists of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings. SELF- CHECK Direction: Answer the question in your test note book. 1. What are the different garnishes for desserts? Identify each. REFERENCE: Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007 pp.1006-1007 Activity Sheet 4.1 CREAM ANGLAISE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION mixing bowl mixer double boiler wire whisk 12 250 g. 1 liter 15 ml. egg yolk sugar milk vanilla
  • 174.
    Module 4th yr |Lesson 2 174 PROCEDURE: 1. Combine egg yolk and sugar in a stainless steel bowl. Whip until thick and light. 2. Scald the milk in a boiling water bath or over direct heat. 3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip. 4. Set the bowl over simmering water. Heat it slowly, stirring constantly until it thickens enough to coat the back of a spoon (until it reaches 185°F or 85°C). 5. Immediately remove the bowl from the heat and set it in a pan of cool water. Stir in the vanilla. Stir the sauce occasionally as it cools. SELF- CHECK Direction: Prepare the utensils/ equipment, ingredients and perform the recipe: Cream Anglaise RESOURCES: Equipment Tools and Utensils  cooking range -measuring cup/spoon -wire whisk -double boiler Supplies and Materials  ingredients for Cream Anglaise REFERENCE: Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007 pp.1006-1007 LESSON 5 STORING DESSERTS INTRODUCTION The lesson deals with the proper storage of desserts. ASSESSMENT CRITERIA 1. Dessert is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. 2. Suitable packaging is selected and used to preserve taste, appearance, and other characteristics DEFINITION OF TERMS  Chill – moderately cold  Safeguard – protect
  • 175.
    Module 4th yr |Lesson 2 175 Packaging Materials for Storing Desserts 1. glass container 2. plastic container 3. plastic/cellophane 4. aluminum foil 5. packaging tapes 6. boxes Equipment 1. chiller 2. freezer 3. refrigerator Sanitary Practices When Storing Desserts 1. Handle the food properly to prevent spoilage and contamination. 2. Wash utensils and equipment thoroughly. 3. Keep away from food when you are ill. 4. Store foods and ingredients properly. 5. Safeguard the food during distribution and service. Storage Techniques 1. Refrigerate – to keep cold or cool 2. Cold Storage – the process of storing food by means of refrigeration 3. Chilling – to refrigerate or to reduce the temperature of food SELF- CHECK A. Direction: Answer the following items on a sheet of paper. 1. What are the sanitary practices to observe in storing desserts? 2. How do storage techniques differ from one another? B. Direction: Demonstrate how to store desserts properly. Good quality Accompaniments Good (5) Fair (3) Poor (1) Attractive color Defined well- seasoned flavor Well curved and shaped RESOURCES: Equipment  chiller  refrigerator Tools and Utensils  packaging materials
  • 176.
    Module 4th yr |Lesson 2 176 Supplies and materials  prepared desserts  pictures of dessert for mock simulation REFERENCE: SEDP Series, Technology and Home Economics III pp, 65 – 66 ANSWER KEY Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 1 c 1 a 1 d 1 a 1 b 1 a 1 d 2 a 2 a 2 c 2 b 2 b 2 a 2 d 3 b 3 c 3 b 3 d 3 d 3 a 3 d 4 d 4 c 4 b 4 d 4 c 4 b 4 a 5 a 5 d 5 b 5 a 5 c 5 b 5 b 6 d 6 a 6 a 6 d 6 d 6 b 6 d 7 b 7 a 7 d 7 c 7 d 7 d 7 a 8 a 8 d 8 b 8 a 8 b 8 a 8 b 9 c 9 a 9 b 9 b 9 b 9 c 9 b 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
  • 177.
    Module 4th yr |Lesson 2 177 REFERENCES Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition Gisslen, Wayne; PROFESSIONAL COOKING 5TH Edition The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999 Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR SUSTAINABLE DEVELOPMENT, 2005, pp. 121 Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND EDITION, pp. 275-280 Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999 Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE COPYRIGHT 1993 Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, FAMILY MEASURES HOSPITALITY, Revised Edition, Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS, Copyright 2005 F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME ECONOMICS I, Copyright 1985, Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND SERVICE OPERATION, Copyright 2007S.Y. The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman, BASIC FOOD FOR FILIPINOS 3rd Edition, Copyright 1999, WWW.Sbephd or glehsl proper, htm… www.google.com.ph
  • 178.
    Module 4th yr |Lesson 2 178 ACKNOWLEDGEMENT These learning materials were developed by the following: FOOD TECHNOLOGY GROUP  JESUSA S. LAGUNA (Master Teacher I) R.E.S.P.S.C.I.  MARITES P. ROMEN (Head Teacher I) R.E.S.P.S.C.I.  MYLENE T. MOTAS (Teacher III) Malvar National H.S.  VEE LARISE P. BALI (Teacher III) Nambaran Agro-Inds. N.H.S.