Storing and converting cooked dishes, module 4

TOURISM

HOTEL AND RESTAURANT KITCHEN SERVICE PROVIDER NCII

PREPARE HOT MEALS

Module 4

STORING AND
CONVERTING
COOKED DISHES

LEARNER’S GSUTOIDRINEG/CONVERTING Date Developed Date Revised Page
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COOKED FOODS

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Storing and Converting Cooked Dishes. This module
contains training materials and activities for you to complete.

The unit of competency “Prepare Hot Meal” contains knowledge, skills and attitudes
required for Hotel and Restaurant Kitchen Service Provider. It is one of the specialized
modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Preparing Hot Meal. This will be the source of information for you to acquire knowledge and
skills into his particular trade independently and at your own pace, with minimum supervision
or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit PREPARE HOT MEALS

Module 1 Æ Preparing Tools, Equipment
Module 2
Module 3 and Ingredients for Hot Meals
Module 4
Æ Preparing Meals and Dishes
for Hot Meals

Æ Presenting Cooked Dishes

Æ Storing and Converting
Cooked Foods

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SECTOR : TOURISM
QUALIFICATION : HOTEL AND RESTAURANT KITCHEN SERVICE
PROVIDER NCII
UNIT OF COMPETENCY : Prepare Hot Meal
Storing and Converting Cooked Dishes
MODULE :

INTRODUCTION:

This module covers the knowledge and skills of keeping the quality of uncooked and
unconsumed cooked foods by converting/transforming them into new dishes.

LEARNING OUTCOMES:

1. Identify/explain the importance of utilizing/storing unconsumed cooked and
uncooked foods.

2. Prepare unconsumed cooked foods and other ingredients for new dishes.
3. Convert/Transform unconsumed cooked food into new dishes.
4. Prepare uncooked foods for storing.
5. Store/Freeze cooked and uncooked food at required temperature.

ASSESSMENT CRITERIA

1. Storing procedures are identified and explained.
2. The quality of uncooked and unconsumed cooked foods are kept.
3. Importance to the industry of utilizing unconsumed cooked and uncooked

foods explained.
4. Packaging and labeling of stocks learned.
5. Inventory of unconsumed cooked foods done.
6. Frozen foods thawed properly in accordance with the required temperature.
7. Prepare ingredients for new dishes performed according to the recipe standard.
8. Tools and equipment for cooking prepared according to recipe requirement.
9. Personal hygiene observed.
10. Basic skill on cooking demonstrated.
11. Cooking/Converting unconsumed foods to new recipe are performed according

to standard procedure.
12. Time and temperature of cooking are monitored according to standard requirement.
13. Use of tools and equipment are performed according to its functions.
14. Uncooked foods sorted/cleaned according to classifications.
15. Uncooked food weighed and measured for inventory.
16. Uncooked food are safely packed/wrapped and labeled for freezing/storing.
17. Cooked and uncooked food are prepared for storing/freezing.
18. Preventive measures for possible causes of spoilage and hazard are performed.
19. Temperature of storage/freezer are prepared according to standard requirement.
20. Preventive and periodic maintenance of storage performed.

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals

Module : Storing and Converting Cooked Dishes
Learning Outcome #1 : Identify/explain the importance of utilizing/storing
unconsumed cooked and uncooked foods

Assessment Criteria:

1. Storing procedures are identified and explained.
2. The quality of uncooked and unconsumed cooked foods are kept.
3. Importance to the industry of utilizing unconsumed cooked and uncooked foods

explained.
4. Packaging and labeling of stocks learned.

Resources:

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Cutting tools 1. Unconsumed cooked
2. Storage/Stockroom 2. Measuring utensils foods
3. Range/stove 3. Cooking tools
4. Oven/Microwave Oven 4. Cooking implements 2. Recipe book

References:

1. Charley, Helen. 1982. FOOD SCIENCE. 2nd ed. NY: J. Wiley and Sons.

2. Donovan, Mary O. ed. 1997. Cooking Essentials for the New Professional
Chef. NY. Van Nostra and Reinhold.

3. Gisslen, Wayne. 1995. Professional Cooking. 3rd ed. NY: J. Wiley and Sons.

4. Palacio, Theis. West and Wood’s Introduction to Foodservice. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

5. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

6. Current Good Manufacturing Practices Manual. 2002. Pasay City:
Philippine Trade Training Center

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Learning Outcome #1: Identify/explain the importance of utilizng/
storing unconsumed cooked and uncooked
foods

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and learn on proper • Information Sheet #1-1:
storing, wrapping, labelling “Proper Storage of Meat,
procedures for meat, Fish and Poultry”
fish and poultry
• Job Sheet #1-1:
2. Perform Job Sheet #1-1 “Preparing Meat for Storage”

3. Read on proper storing • Information Sheet #1-2:
of eggs and dairy “Storing Eggs and Other
products Dairy Products”

4. Study and learn on proper • Information Sheet #1-3:
storing procedure for fruits “Storing Fruits, Vegetables
and vegetables and Other Staples”

5. Perform Job Sheet #1-2 • Job Sheet #1-2:
“Storing Fresh Vegetables”
6. Complete self-check
• Self-Check #1-1
7. Refer to Model Answer
• Answer Key #1-1

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INFORMATION SHEET #1-1

PROPER STORAGE OF MEAT, FISH AND POULTRY

A. IMPORTANCE OF PROPER STORAGE TO INDUSTRY

Meat, fish and poultry are very perishable and proper storage is essential to keep its
quality. Different types of meat need different ways and temperature for storage purposes.

The food industry is dependent on proper storage to ensure the quality and safety of
its products. Proper storage ensures a longer shelf life for these products, availability when
needed, safety and economy of scale. With proper storage, cost of food items are controlled
and scaled down since water is radically reduced. The production cost is maintained at a
low level thus making their product within the reach of their customers.

B. STORING OF MEATS

1. Thawing Frozen Meats. When thawing frozen
meats, these should be placed in the refrigerator the night
before, never under running water, nor immersed in water
to hasten thawing. The meat is kept wrapped while
thawing. Meat should never be refrozen when it has
already thawed. Preferably the meat must be cooked first,
then frozen if it will not be served right away.

2. Storing Cured and Cooked Meats.
Cured meats are wrapped in plastic bags and placed
in the refrigerator. They need not be frozen, if it will be
used within the week. Similarly, cooked meats are
placed in covered containers in the refrigerator. They
keep for about a week depending on the type of meat
and storage conditions. Cooked meat that will not be
eaten within 3-4 days, should be frozen for safer
storage. Freezing should be done as soon as
possible.

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C. STORING FISH AND SEAFOOD

1. Storing Dried and Smoked Fish. Dried
fish need not be stored in the refrigerator. It may
be stored in a wicker or plastic basket which can
allow free air circulation and proper protection
from rodents and ants. The method used in rural
areas of hanging the basket is the best way to
keep it from rodents and ants.

Smoked fish should be stored in the refrigerator, wrapped in plastic, if they will not be
used immediately.

2. Storing Crabs and Shrimps. Crabs are cooked first
before storing. These are placed in covered plastic containers
and kept in the refrigerator, still with their shells. They may also be
frozen without the shells. The flesh must be properly packaged.

Shrimps may be kept fresh or cooked. Very fresh shrimps,
buhay, are preferably cooked first, then stored in covered plastic
containers in the refrigerator. Shrimps for guisado are kept raw in
the freezer. The amounts for one guisado mix are bagged
separately. Some housewives cook the guisado mix and freeze
this.

3. Storing Shellfish. Shells such as clams, tahong, etc. are cooked first before
storing. Cooked seafood can be held for up to three months and raw seafoods for up to six
months in frozen storage, after which the flavor deteriorates. It is preferable to use these
immediately rather than storing in the freezer of the refrigerator.

D. STORING POULTRY

1. Storing Fresh Poultry. Fresh poultry is cleaned and cut
into desired parts or portions. These are then kept in plastic bags,
in the coldest part of the refrigerator or the freezer. Giblets (neck,
heart, gizzard) are wrapped separately from the chicken parts.

2. Storing Baked/Cooked Poultry. Baked poultry (chicken
or turkey) can be kept whole in the freezer. It must be cooled
completely before freezing. It should be wrapped in aluminum foil,
with all seams tightly sealed. When ready to serve, wrapper should
not be removed while poultry is thawing. If heating is desired, the
poultry must be thawed completely first, then heated while stiff with
the aluminum foil wrap.

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JOB SHEET #1-1

TITLE: Preparing Meat for Storage

Purpose: To learn how to store meat properly.
Equipment, Tools and Materials: Polyethylene bag, a kilo of fresh meat bought from market,
labelling tape, pen, knives
Precautions: Fresh meat are perishable and may harbor harmful
bacteria unless properly stored.

Procedure:

1. Clean your newly bought fresh pork by rinsing in running water.

2. Cut the meat into desired style of recipe as follows:
a. adobo cut (medium sized cubes)
b. menudo cut (small thin slices)

3. Trim the tendons, ligaments and excess fats.

4. Put the adobo cut in plastic bag. Knot tightly. Do the same with the menudo cut.

5. Using masking tape marked with indelible ink, put a label on each bag with the
following information:
a. Name of Meat
b. Recipe/Dish Preparation
c. Date of Preparation

6. Store in the freezer.

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INFORMATION SHEET #1-2

STORING EGGS AND OTHER DAIRY PRODUCTS

A. STORING EGGS

1. Preparing for Storage. Eggs in the
market are about a week old and will keep for two
weeks at room temperature, or up to six weeks in
the refrigerator. Eggs are wiped clean before
storing. They should be washed. These are kept
in the upper portion of the refrigerator, in a
compartment located on the refrigerator door. The
compartments are shaped to fit the eggs.

2. Storing Eggs. Eggs are stored in an upright position, small side down to keep the
yolk in place and to expose the air space. These must be kept away from strong smelling
foods. Red eggs may be kept in the same place, but should be wrapped to prevent staining
the refrigerator shelves with the red coloring.

3. Storing Shelled Eggs. Leftover yolks are stored in a container with the surface
covered with water to prevent drying. Eggs whites are stored in glass or plastic-covered
containers. Both are kept in the refrigerator. For bulk storage, shelled eggs can be frozen.
Whites and yolks may be frozen separately or mixed together.

B. STORING DAIRY PRODUCTS

1. Storing Milk. Processed milk in cans (evaporated, condensed, etc.) may be kept in
a dark, cool place in the pantry, if still unopened. Once opened, it must be kept in the
refrigerator. Fresh milk in tetra-paks or bottles must be kept covered in their containers in the
refrigerator to keep away dirt and other flavors. These are refrigerated soon after purchase.
They should not be left exposed to light to retain the vitamins and flavor. Milk in glasses or
leftover milk must not be returned into the bottles and mixed with new milk to avoid any
contamination. Powdered milk can be kept longer in the pantry, in tightly closed containers.

2. Storing Cheese and Butter. Cheese is stored in the refrigerator and can be kept in
its box or wrapper. Some types (grated, soft cheese) may be kept in the freezer for longer
storage. Butter is kept in the butter compartment in its wrapper, or in plastic containers in the
refrigerator. For longer storage, the butter may be frozen.

3. Storing Ice Cream. Ice cream and frozen delights are kept in the inner portion of the
freezer rather than near the door. This way, melting of the ice cream can be prevented when
the freezer doors are opened.

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INFORMATION SHEET #1-3

STORING FRUITS, VEGETABLES AND OTHER STAPLES

A. STORING FRUITS

Fruits and vegetables should be sorted and cleaned before storing. Spoiled pieces
or portions must be removed.

1. Storing Unripe Fruits. Unripe fruits may be kept at room temperature in baskets.
To hasten ripening, unripe fruits may be covered with a damp cloth or crumpled newspaper to
prevent drying up.

2. Storing Ripe Fruits. Ripe fruit (except pineapple, banana) are stored in a cool dry
place in the pantry or in the refrigerator. It should not be piled in storage especially soft fruits.
Fruits should not be washed if to be stored, this makes them soft or soggy. Leftover cut fruits
are placed on a plate or in covered containers with
the cut-side down in the refrigerator.

Fruits that can be frozen are strawberries,
mangoes, avocado, etc. The fruits need not be
blanched before freezing. Some fruits may be
frozen with sugar or in light syrup.

B. STORING VEGETABLES

1. Leafy Vegetables

Vegetables must be wiped clean or washed only as needed to remove dirt.
For storage procedures, follow the following guidelines.

a. These may be stored in the refrigerator crisper, or kept in plastic bags with
holes.

b. Some leafy vegetables and rooted green like leeks, chives, and lettuce may be
kept for a while in a glass jar with water deep enough to seal the roots and set
near a window. Or, after inedible leaves are trimmed, they may be stored
unwashed in a tightly covered container or plastic bag in the refrigerator.

c. Lettuce for salad may be washed
thoroughly. These may be kept in
sealed plastic ware in the
refrigerator, to maintain crispness.

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d. Spices and dry herbs must be kept in airtight, labelled jars and used within six
months for optimum flavor.

e. Fresh herbs like parsley, mint and chives may be frozen in plastic bags. These
must be washed first, the water shaken off, then dried.

2. Storing Fruits as Vegetables

Some fruits used as vegetables may be frozen if to be kept for long periods. These
are first blanched, then kept in plastic bags and frozen at 0 ºF. Vegetables that can be frozen
are corn on the cob, green beans, green peas, carrots, etc.

3. Storing Root Crops

Root crops such as potatoes, camotes, onions, and ginger are stored at room
temperature in wicker baskets. Cut garlic and onions are kept in a tightly covered glass or
plastic jar, or wrapped in foil in the refrigerator. Otherwise the strong odor will contaminate
everything.

C. STORING DRY STAPLES

Dry stapes are usually stored in the pantry inside covered container.

1. Storing Rice and Other Grains

Rice may be stored in its sack in the pantry. Sacks are kept on slotted
platforms instead of directly on the ground to keep from absorbing moisture. For
more protection from rats and insects, rice may be kept in covered tin cans.
However, this is not good for large quantities of rice, which is to be stored for longer
periods. Moisture will accumulate producing limps of grains.

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2. Storing Flour and Starches.

Flour is best transferred from sacks or boxes into tightly covered plastic
containers. Different types of flour may keep for different periods. If stored in dry,
cool places flour may keep from 2-6 months. Otherwise, it deteriorates easily.

3. Storing Powdered Beverages

Tea, coffee, cocoa, and juices in powder forms must be stored in tightly
covered containers, unexposed to dampness and extreme heat. These should be far
from drugs, oils or tobacco to preserve the flavor and prevent absorption of odors.

D. STORING OILS AND ADJUNCTS

Cooking oils are stored in their containers in the pantry. Used oils should be strained
before storing in covered cans. Or f time permits, boiling water is poured into the fat, then
cooled till the dripping has reset on top. The solid fat is taken away and impurities hanging
to the underside scraped off. The cleaned fat is then stored in covered cans, but these
should be used as soon as possible. When used fat turns very dark, it must be thrown out.

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SELF-CHECK #1-1

Test 1. How do you prepare the following for storage?

1. Meat from market
_______________________________________________________________
_______________________________________________________________

2. Cured meat
_______________________________________________________________
_______________________________________________________________

3. Fish
_______________________________________________________________
_______________________________________________________________

4. Crabs
_______________________________________________________________
_______________________________________________________________

5. Eggs
_______________________________________________________________
_______________________________________________________________

6. Leafy vegetables
_______________________________________________________________
_______________________________________________________________

Test 2. Where are these food best stored?

1. Meat from market _________________________________________

2. Cured meat _________________________________________

3. Fish _________________________________________

4. Crabs _________________________________________

5. Eggs _________________________________________

6. Leafy vegetables _________________________________________

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ANSWER KEY #1-1

Test 1. How do you prepare the following for storage?

1. Meat from market
a. Rinse well
b. Cut into desired style per recipe need
c. Pack in plastic bags

2. Cured meat
a. Wrap in plastic bags

3. Fish
a. Cleaning: remove gills and internal organs
b. Cut into desired style
c. Pack in plastic bags

4. Crabs
a. Cook first
b. Put in covered plastic containers

5. Eggs
a. Wipe clean
b. Wash clean if needed

6. Leafy vegetables
a. Wipe dry
b. Trim dry/damaged leaves

Test 2. Where are these food best stored?
1. Meat from market - freezer
2. Cured meat - refrigerator (no need to freeze)
3. Fish - coldest part of freezer
4. Crabs - cooked crab with shell in refrigerator
5. Eggs - egg compartment at the door of refrigerator
6. Leafy vegetables - cripser

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals

Module : Storing and Converting Cooked Dishes
Learning Outcome #2 : Prepare unconsumed cooked foods or other
ingredients for new dishes

Assessment Criteria:

1. Inventory of unconsumed cooked foods done.
2. Frozen foods thawed properly in accordance with the required temperature.
3. Prepare ingredients for new dishes performed according to the recipe standard.
4. Tools and equipment for cooking prepared according to recipe requirement.
5. Personal hygiene observed.

Resources:

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Cutting tools 1. Unconsumed cooked
2. Storage/Stockroom 2. Measuring utensils foods
3. Range/stove 3. Cooking tools
4. Oven/Microwave Oven 4. Cooking implements 2. Recipe book

References:

1. Charley, Helen. 1982. Food Science. 2nd ed. NY: J. Wiley and Sons.

2. Donovan, Mary O. ed. 1997. Cooking Essentials for the New Professional
Chef. NY. Van Nostra and Reinhold.

3. Gisslen, Wayne. 1995. Professional Cooking. 3rd ed. NY: J. Wiley and Sons.

4. Palacio, Theis. West and Wood’s Introduction to Foodservice. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

5. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

6. Current Good Manufacturing Practices Manual. 2002. Pasay City:
Philippine Trade Training Center

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Learning Outcome #2: Prepare unconsumed cooked food and other

ingredients for new dishes

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Study and learn on ways of • Information Sheet #2-1:
recycling leftover for “Stock Preparation
stock preparation
• Information Sheet #2-2:
2. Read on soup “Soup Preparation”
preparation
• Job Sheet #2-1:
3. Perform Job Sheet #2-1 “Preparing White Stock, Soup
and Consomme”
4. Be familiar with appliance
for converting cooked food • Information Sheet #2-3: ”Appliances
for Converting Cooked Dishes”
5. Read on thawing and
inventory of frozen • Information Sheet #2-4: “Thawing/
leftovers Inventory of Frozen Unconsumed
Food”
6. Perform Job Sheet
• Job Sheet #2-2: “Thawing Food
7. Complete self-check According to Standard”

8. Refer to Model Answer • Self-Check #2-1

• Answer Key #2-1

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INFORMATION SHEET #2-1

STOCK PREPARATION

A stock may be defined as a clear, thin (that is unthickened) liquid flavored by soluble
substances extracted from meat, poultry, and fish, and their bones, and from vegetables and
seasonings. Our objective in preparing stocks is to select the proper ingredients and then to
extract the flavors we want. In other words, combine their correct ingredients with the correct
procedure.

In some kitchen a stock pot is kept going all day, and various scraps are constantly
being thrown in. This may or may not be a good idea.

Scraps may be used in stocks if they are clean, wholesome, and appropriate to the
stock being made. If done correctly, stock making is a good way of utilizing trimmings that
would otherwise be thrown out. It is better to save trimmings and use them in a planned way
rather than to throw them into the stock randomly.

A stock pot is not a garbage disposal, and the final product is only as good as the
ingredients and the care that go into it.

A. INGREDIENTS

1. Bones

Bones are the major ingredient of stocks (except water, of course). Most of the flavor
and body of stocks is derived from the bones of beef, veal, chicken, fish, and occasionally
lamb, pork, ham, and game. (Vegetable stocks, an exception, draw their flavor entirely from
vegetables.)

The kinds of bones used to determine the kind of stock.

Chicken stock, of course, is made from chicken bones.

White stock is made from beef or veal bones or a combination of the two. Chicken
bones or even pork bones are sometimes added in small quantity.

Brown stock is made from beef or veal bones that have been browned in an oven.

Fish stock is made from fish bones and trimmings left over after filleting.
Bones from lean white fish give the best stock. Fat fish are not normally used

. The term fumet is often used for a flavorful fish stock.

Lamb, game, turkey, and other stocks have specialized uses.

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2. Meat

Because of its cost, meat is rarely used in stock making any more. (Exception: chicken
hearts and gizzards are often used in chicken stock.)

Occasionally a broth is produced as a result of simmering meat or poultry, as when
fowl is cooked for dishes like creamed chicken. This broth can then be used like a stock.
However, the chicken is considered the object of the game in this case. The broth is just a
by-product.

3. Mirepoix

Aromatic vegetables are the second most important contributors of flavor to stocks.
(In the case of vegetable stocks, they are the most important.)

Mirepoix (pronounced meer-pwah) is a combination of onions, carrots, and celery. It
is a basic flavoring preparation that is used in all areas of cooking, not only for flavoring
stocks, but also for sauces, soups, meats, poultry, fish, and vegetables. (The classical mirepoix
of decades ago contained a wider variety of ingredients, sometimes including harm or
bacon, leeks and other vegetables, and one or more fresh herbs. The modern version is
considerably simplified.)

A white mirepoix, made without carrots, is used when it is necessary to keep the stock
as colorless as possible. Mushroom trimmings may be added to white mirepoix. When cost
permits, it is a good idea to include some leeks in the mirepoix, in place of part of the onions.
They give an excellent flavor.

In vegetable stocks, a variety of other vegetables is used in addition to or in place of
the traditional mirepoix.

4. Acid Products

Acids help dissolve connective tissues. Thus, they are sometimes used in stock
making to extract flavor and body from bones.

Tomato products contribute flavor and some acid to brown stocks. They are not used
for white stocks, because they would give an undesirable color. Also, when making brown
stocks, be careful not to add too much tomato, because this may make the stock cloudy.

Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably
more important than its acidity.

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5. Seasonings and Spices

1. Salt is usually not added when making stocks. Stocks are never used as is, but are
reduced, concentrated, and combined with other ingredients. If salt had been added,
it might become too concentrated. Some chefs salt stocks very lightly, because they
feel it aids in extracting flavor.

2. Herbs and spices should be used only lightly. They should never dominate a stock
or have a pronounced flavor.

Herbs and spices are usually tied in a cheesecloth bag called a sachet. The sachet
is tied by a string to the handle of the stock pot so it can be removed easily at
any time.

Bouquet garni is another important term, generally used for a sachet that contains no
spices but only herbs, such as parsley, thyme, bay leaf, and celery leaves. The word
“bouquet” derives from the practice of tying fresh herbs in a bundle with string rather
than in cheesecloth. Obviously, this cannot be done with dried herbs.

The following seasonings, in varying quantities, are commonly used for stocks.

Thyme
Bay leaves
Peppercorns
Parsley stems
Cloves, whole
Garlic, optional

B. INGREDIENTS FOR VEGETABLE STOCKS

Vegetable stocks, made without any animal products, play an important role in
vegetarian cooking and are also used in more traditional kitchens, in response to customer’s
requests for light, healthful dishes. The basic ingredients for vegetable stocks are
vegetables, herbs, and spices, water, and sometimes wine.

Ingredients and proportions can vary greatly.

A few additional guidelines for making vegetable stocks or broths:

1. Starchy vegetables such as potatoes, sweet potatoes, and winter squash make a
stock cloudy. Use them only if clarity is not important.

2. Some vegetables, especially strong-flavored ones, are best avoided. Brussels
sprouts, cauliflower, and artichokes can overwhelm a stock with a strong flavor or
odor. Dark green, leafy vegetables, especially spinach, develop an unpleasant flavor
when cooked for a long time. Beets turn a stock red.

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3. Cook long enough to extract flavors, but not so long than flavors are lost. Best
cooking times are 30 to 45 minutes.

4. Sweating the vegetables in a small amount of oil before adding water gives them a
mellower flavor, but this step can be omitted. Butter can be used if it is not necessary
to avoid all animal products.

C. PROCEDURES FOR PREPARING STOCKS

Making stock may seem at first glance to be a simple procedure. However, there are
many steps involved and a rather complicated set of reasons for each. If you are to be
successful at making consistently good stocks, you must understand not only what to do, but
why you are doing it.

Blanching Bones

Proteins coagulate when heated. Many proteins dissolve in cold water but solidify
into small particles or into froth or scum when heated. It is these particles that make a stock
cloudy. Much of the technique of stock making involves avoiding cloudiness to produce a
clear stock.

The purpose of blanching bones is to rid of some of the impurities that cause
cloudiness. The bones of young animals, especially veal and chicken, are highest in blood
and other impurities that cloud and discolor stocks.

Procedure for Blanching Bones

1. Rinse bones in cold water.

This washes off blood and other impurities from the surface. It is especially
important if the bones are not strictly fresh.

2. Place bones in stock pot or steam-jacketed kettle and cover with cold water.

Impurities dissolve more readily in cold water. Adding hot water would retard
extraction.

3. Bring the water to a boil.

As the water heats, impurities solidify (coagulate) and rise to the surface
as scum.

4. Drain the bones and rinse them well.

The bones are now ready for the stock pot.

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Procedure for Preparing White Stock

A good white stock has rich, full flavor, good body, clarity, and little or no color. Chicken
stocks may have a light yellow color.

1. Cut the bones into 3- to 4-inch (8-10 cm.) pieces.

This exposes more surface area and helps extraction. A meat saw is used to
cut heavy veal and beef bones. Fish and chicken bones don’t need to be cut, but
whole carcasses should be chopped up for more convenient handling.

2 Rinse the bones in cold water. (If desired, chicken, veal, or beef bones may be
blanched.)

This removes some impurities that cloud the stock, or if the bones are old,
give an off taste.

3. Place bones in stock pot or steam-jacketed kettle and add cold water to cover.

Starting in cold water speeds extraction. Starting in hot water delays it,
because may portions are soluble in cold water but nit in hot.

4. Bring water to a boil, then reduce to a simmer. Skim the scum that comes to the
surface.

Skimming is very important for a clear stock because the scum (which is fat
and coagulated protein) will cloud the stock if it is broken up and mixed back into the
liquid.

5. Add the chopped mirepoix and the herbs and spices.

Remember, the size you cut mirepoix depends on how long it is to be cooked.

6. Do not let the stock boil. Keep it at a low simmer.

Boiling makes the stock cloudy, because it breaks up solids into tiny particles
that get mixed into the stock.

7. Skim the surface as often as necessary during cooking.

8. Keep the water level above the bones. Add more water if the stock reduces below
this level.

Cooking bones exposed to air will turn dark and thus darken or discolor the
stock. Also, they do not release flavor into the water if the water doesn’t touch them.

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9. Simmer for recommended length of time:

Beef and veal bones 6 to 8 hours
Chicken bones 3 to 4 hours
Fish bones 30 to 45 minutes

Most modern chefs do not simmer stocks as long as earlier generations of
chefs did. It is true that longer cooking will extract more gelatin but gelatin isn’t the
only factor in a good stock. Flavors begin to break down or degenerate after a period
of time. The above times are felt to be the best for full flavor., while still getting a good
portion of gelatin into the stock as well.

10. Skim the surface and strain off the stock through a china cap lined with several
layers of cheesecloth.

Adding a little cold water to the stock before skimming stops the cooking and
brings more fat and impurities to the surface.

11. Cool the stock as quickly as possible, as follows:

a. Set the pot in a sink with blocks or some other objects under it. This is called
venting. It allows cold water to flow under the pot as well as around it.

b. Run cold water into the sink, but not higher than the level of the stock or the pot
will become unsteady. An overflow pipe keeps the water level right and allows
for constant circulation of cold water.

c. Stir the pot occasionally so that all the stock cools evenly. Hang a ladle in the
pot so that you can give it a quick stir whenever you pass the sink, without
actually taking extra time to do it.

Cooling stock quickly and properly is very important. Improperly cooled stock
can spoil in 6 to 8 hours, because it is a good breeding ground for bacteria.

Do not set the hot stock in the walk-in or, worse yet, the reach-in. All that heat
and steam will overload the refrigerator and may damage other perishables as well as
the equipment.

12. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if
properly refrigerated.

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Procedure for Preparing Brown Stocks

The difference between brown stocks and white stocks is that the bones and mirepoix
are browned for the brown stock. This causes a few complications, as you will see. But
except for these differences, the procedure is essentially the same.

1. Cut the bones in 3- to 4-inch pieces, as for white stock. Veal and/or beef bones are
used for brown stock.

2. Do not wash or blanch the bones. The moisture would hinder browning.

3. Place the bones in a roasting pan in one layer and brown in a hot oven 375ºF (190ºC)
or higher. The bones must be well browned to color the stock sufficiently. This takes
over an hour. Some chefs prefer to oil the bones lightly before browning.

4. When the bones are well browned, remove them from the pan and place in stock pot.
Cover with cold water ad bring to a simmer.

5. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water and
stirring over heat until all the brown drippings are dissolved or loosened. Add to stock
pot.

6. While the stock is getting started, place the mirepoix in the roasting pan with some of
the reserved fat and brown the vegetables well in the oven.

7. When the water in the stock pot come to a simmer, skim and continue as for
white stock.

8. Add the browned vegetables and the tomato product to the stock pan. If desired, they
may be held out until 3 to 6 hours before the end of the cooking time.

9. Continue as for white stock.

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INFORMATION SHEET #2-2

SOUP PREPARATION

Soup according to the dictionary, is a liquid food derived from meat, poultry, fish and
vegetables. This definition is all right as far as it goes, but there’s a lot it doesn’t tell us. Is a
stock, straight from the stock pot, a soup? Is beef stew liquid enough to be called soup?

We’re interested more in production techniques than in definitions. However, a few
more definitions will be necessary before we can go into the kitchen, so that we can talk to
each other in the same language. Definitions aren’t rules, so don’t be alarmed if you hear
other books or chefs use these terms differently. What matters is that you learn the
techniques and are able to adapt them to many uses.

A. CLASSIFICATION OF SOUPS

Soups can be divided into three categories: clear or unthickened soups, thick soups,
and special soups that don’t fit the first two categories.

Most of these soups, no matter what their final ingredients may be, are based on
stock-making skills. Chicken stock is the most frequently used soup stock.

1. Clear Soups

These soups are all based on a clear, unthickened broth or stock. They may be served
plain or garnished with a variety of vegetables and meats.

a. Broth and bouillon
b. Vegetable soup
c. Consomme

2. Thick Soup

Unlike clear soups, thick soups are opaque rather than transparent. They are
thickened either by adding a thickening agent such as roux, or by pureeing one or more of
their ingredients to provide a heavier consistency.

a. Cream soups
b. Purees
c. Bisques
d. Chowders
e. Potage

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3. Specialty and National Soups

This is a catch-all category that includes soups that don’t fit well into the main
categories and soups that are native to particular countries or regions.

a. Specialty soups
b. Cold soups

Broth and bullion are two terms used in many different ways, but in general they both
refer to simple, clear soups without solid ingredients. Broth is a flavorful liquid obtained from
the simmering of meats and/or vegetables.

Vegetables soup is a clear, seasoned stock or broth with the addition of one or more
vegetables and sometimes meat or poultry products and starches.

B. GUIDELINES FOR PREPARING VEGETABLE SOUP

Procedure for making these soups are not complicated. Most of them are made
simply by simmering vegetables in stock until done. But care and attention to details are still
necessary for producing a quality soup.

1. Start with a clear, flavorful stock.

This is one reason it’s important to be able to make stock that are clear, not
cloudy.

2. Select vegetable and other ingredients whose flavors go well together.

Don’t just throw in everything you’ve got. Judgement, combined with
experience, must be used to create a pleasing combination. Five or six vegetables
are usually enough. More than that just make a jumble.

3. Cut vegetables uniformly.

Neat, careful cutting means uniform cooking and attractive appearance. Sizes
of cuts are important, too. Pieces should be large enough to be indentifiable, but
small enough to eat conveniently with a spoon.

4. Cooking vegetables slowly in a little butter before combining with liquid
improves their flavor and gives the soup a mellower, richer taste.

5. Cook starches such as grains and pasta separately and add to the soup later.

Cooking them in the soup makes it cloudy. Potatoes are sometimes cooked
directly in the soup, but they should be rinsed of excess starch after cutting, if you want
to keep the soup as clear as possible.

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6. Observe differences in cooking terms.

Add long-cooking vegetables first, short-cooking vegetables near end. Some
vegetables, like tomatoes, need only be added to the hot soup after it is removed from
the fire.

7. Don’t overcook.

Some cooks feel that soups must be simmered a long time to extract flavors
into the liquid. But you should already have done this when you made the stock.
Vegetables in soup should be more overcooked than vegetable side dishes,
especially since the soup will probably spend a longer time in the steam table.

Consomme is a rich, flavored stock or broth that has been clarified to make it
perfectly clear and transparent. The process of clarification is a technique.

Far from being just a plain old cup of broth, a well-made consomme is
considered one of the greatest of all soups. Its sparkling clarity is a delight to the eye,
and its rich, full flavor, strength, and body make it a perfect starter for an elegant
dinner.

C. PROCEDURE FOR PREPARING CONSOMME

1. Start with a well-flavored, cold, strong stock or broth.

If your stock is weak, reduce it until it is concentrated enough, then cool it
before proceeding, or plan on simmering the consomme longer to reduce while
clarifying.

2. Select a heavy stock pot or soup pot, preferably one with spigot at the bottom. The
spigot enables you to drain off the finished consomme without disturbing the raft.

3. Combine the clear meat ingredients in the soup pot and mix vigorously.

4. Optional step: Mix in a small amount of cold water or stock – about 4 to 8 oz. per
pound (250 to 500 mL. per kg.) of meat – and let it stand 30 to 60 minutes. This allows
more opportunity for the proteins that do the clarifying to dissolve out of the meat.

Note: Chefs disagree on the importance of this step. Some let the mixture stand
overnight in the refrigerator. Others skip this step altogether.

5. Gradually add the cold, degreased stock and mix well with the clear meat.

The stock must be cold so that it doesn’t cook the proteins on contact.

Mixing distributes the dissolved proteins throughout the stock, so that they can
collect all the impurities more easily.

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6. Set the pot over a moderately low fire and let it come to a simmer very slowly.

7. Stir the contents occasionally so that the clear meat circulates throughout the stock
and doesn’t burn the bottom.

8. When the simmering point is approaching, stop stirring. The clearmeat will rise to the
surface and form a raft.

9. Move to lower heat so that the liquid maintains a slow simmer. Do not cover.

Boiling would break up the raft and cloud the consomme. The same principle
operates in stock making.

10. Let simmer 1 1/2 hours, without disturbing the raft.

11. Strain the consomme through a china cap lined with several layers of cheesecloth.

If you are not using a stock pot with a spigot, ladle the consomme out carefully,
without breaking up the raft.

Let the liquid drain through the cheesecloth by gravity. Do not force it, or fine
particles will pass through and cloud the consomme.

12. Degrease

Remove all traces of fat from the surface. Strips off clean brown paper passed
across the surface are effective in absorbing every last speck of fat, without
absorbing much consomme.

13. Adjust the seasonings

Kosher salt is preferred to regular table salt because it has no impurities or
additives that cloud the stock.

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D. BASIC PROCEDURES FOR MAKING CREAM SOUPS

The following methods apply to most cream soups. Individual ingredients may require
some variations.

Method 1

1. Prepare Veloute Sauce or Bechamel Sauce, using roux.
2. Prepare main flavoring ingredients. Cut vegetables into thin slices. Sweat them in

butter about 5 minutes to develop flavor. So not brown. Green leafy vegetables must
be blanched before stewing in butter. Cut poultry and seafood into small pieces for
simmering.
3. Add flavoring ingredients from step 2 to Veloute Sauce or Bachamel or simmer until
tender. Exception: Finished tomato puree is added for cream of tomato; further
cooking is not necessary.
4. Skim any fat or scum carefully from the surface of the soup.
5. Puree the soup. Pass it through a food mill and strain in a fine china cap, pressing
down hard on the solid ingredients to force out liquid and some of the pulp. Soup
should be very smooth.
Poultry and seafood ingredients may be pureed or reserved for garnish.
6. Add hot while stock or milk to thin the soup to proper consistency.
7. Adjust seasonings.
8. At service time, finish with liaison or heavy cream.

Method 2

1. Sweat vegetable ingredients (except tomatoes) in butter; do not let them color.
2. Add flour. Stir well to make a roux. Cook the roux for a few minutes, but do not let it

start to brown.
3. Add white stock, beating with a whip as you slowly pour it in.
4. Add any vegetables, other solid ingredients, or flavorings that were not sauteed in

step 1.
5. Simmer until all ingredients are tender.
6. Skim any fat that has risen to the surface,
7. Puree and/or strain (as in Method 1).
8. Add hot white stock or milk to thin soup to proper consistency.
9. Adjust seasonings.
10. At service time, finish with heavy cream or liaison.

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Method 3

1. Bring white stock to boil.
2. Add vegetables and other flavoring ingredients. If desired, some or all of the

vegetables may first be cooked slowly in butter for a few minutes to develop flavors.
3. Simmer until all ingredients are tender.
4. Thicken with roux, beurre manie, or other starch.
5. Simmer until no starch taste remains.
6. Skim fat from surface.
7. Puree and/or strain (as in Method 1).
8. Add hot or tempered milk and/or cream. A light cream sauce may be used, if desired,

to avoid thinning the soup or curdling the milk.
9. Adjust seasonings.

E. BASIC PROCEDURE FOR MAKING PUREE SOUPS

1. Sweat mirepoix or other fresh vegetables in fat.
2. Add liquid.
3. Add dried or starchy vegetables.
4. Simmer until vegetables are tender. Fresh vegetables should be completely cooked

but not overcooked or falling apart.
5. Puree soup in a food mill.

Variation: Some soups made from dried legumes, such as bean soup, are not
pureed but are served as is or slightly mashed up.
6. Puree soups are generally not bound with an added starch but rely on the starches
present in the vegetables. Some fresh vegetables puree, however, settle out. These
may be thickened with a little starch if desired.
7. Add cream if required.
8. Adjust seasonings.

Bisques

A bisques is a cream soup made with shell fish. At one time bisques were thickened
with rice, but today they are more frequently thickened with roux. Bisques are made basically
like other cream soup, but they seem more complex because of the handling of the shellfish
and the variety of flavoring ingredients often used. Expensive to prepare and rich in taste, the
are considered luxury soups.

The term bisques has come to be used for a great variety of soups, primarily because
the word sounds nice. Bisques is a term for shellfish cream soups.

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Chowders

Chowders are chunky, hearty soups that are so full of good things that they
sometimes are more like stews than soups. Many chowders are simply cream soups or
puree soups that are not pureed but left chunky. Like other specialty regional soups,
chowders resist being categorized. However, most of them are based on fish or shellfish or
vegetables, and most contain potatoes and milk or cream.

Specialty Soups

Specialty soups are distinguished by unusual ingredients or methods, such as Turtle
soup, Gumbo, Peanut soup, and cold fruit soup.

Cold Soups

Cold sops are sometimes considered specialty soups, and in fact some of them are.
But many other popular sold soups such as jellied consomme, cold cream of cucumber soup,
and Vischyssoise are simply cold versions of basic clear and thick soups.

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JOB SHEET #2-1

TITLE: Preparing White Stock and Soup

Purpose: To learn how to prepare stock.
Equipment, Tools and Materials: Scraps like bones, fats, skin, tendons, bits of vegetables,
seasoning
Precautions: Herbs and spices are used sparingly because of their
strong flavor and aroma.

A. Procedures for White Stock
1. Wash bones and place in stock pot with cold water.
2. Bring water to a boil. Reduce fire and simmer. Add other scraps.
3. Skim the scum that comes to the surface.
4. Add the herbs and spice. Do not let it boil. Keep it a low simmer.
5. Skim the sum as often as necessary.
6. Adjust the seasonings according to taste.

B. Procedures for Soup Preparation
1. Use your well flavored cold stock prepared previously.
2. Combine the clean meat ingredients in the soup pot and mix vigorously.
3. Gradually add the cold stock and mix well with the meat.
4. Set the soup pot over moderate flame and let it simmer very slowly.
5. Stir occasionally. When simmering stop stirring to allow the meat to rise to the
surface and form a raft.
6. Maintain a slow simmer. Do not cover the pot. Simmer for 1 1/2 hours without
disturbing the raft.
7. Cool and strain through layers of cheesecloth.
8. Adjust seasonings.

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INFORMATION SHEET #2-3

APPLIANCES USED FOR CONVERTING COOKED DISHES

List of Tools and Equipment for Converting Cooked Dishes

1. Cooking Equipment

Range Tops
Open elements (burners)
Flat tops or hot tops (light weight)
Heavy-duty flat top

Oven
Conventional Ovens
Convection Oven
Revolving Ovens
Slow-Cook-and-Hold Ovens
Combination Steamer Ovens
Barbecue Ovens or Smoke Ovens
Infrared or Reconstituting Ovens
Microwave Ovens

Broilers and Salamanders
Heavy-Duty Broilers
Salamanders

Grills
Gas
Electric
Charcoal

Griddles
Rotisseries
Deep Fryers

Standard Deep Fryers
Automatic Fryers
Pressure Fryers
Tilting Skillet
Steam-Jacketed Kettles
Tilt or Trunnion Kettles
Nontilt Kettles
Steam Cookers
Pressure Steamers
Pressureless or Convection Steamers

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2. Processing Equipment
Mixers
Food Cutter
Slicer
Vertical Cutter/Mixer and Food Processor

3. Holding and Storage Equipment
Hot Food Holding Equipment
Steam Tables
Bain Marie
Overhead Infrared Lamps

Cold Food Storage
Refrigerator
Freezers

4. Pots, Pans and Containers
Stock pot
Sauce pot
Brazier
Saucepan
Saute pan, straight sided
Saute pan, slope sided
Cast iron skillet
Double boiler
Sheet pan or bun pan
Bake pan
Roasting pan
Hotel pan or counter pan or steam pan or service pan
Bain Marie insert
Stainless steel bowl

5. Measuring Devices
Scales
Volume Measures
Measuring Cups
Measuring Spoons
Ladles
Scoops
Thermometers
Meat thermometer
Instant-read thermometer
Fat thermometer
Special thermometer

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6. Knives
French knife or chef’s knife
Utility or salad knife
Paring knife
Boning knife
Slicer
Serrated slicer
Butcher knife
Scimatar or steak knife
Cleaver
Oyster knife
Clam knife
Vegetable peeler
Steel knife

7. Hand Tools and Small Equipment
Ball cutter, melon ball scoop or parisienne knife
Cook’s fork
Straight spatula or palette knife
Sandwich spreader
Offset spatula
Rubber spatula or scraper
Pie server
Bench spatula or dough knife
Pastry wheel or wheel knife
Spoons: solid, slotted and perforated
Skimmer
Tongs
Wire whip
China cap
Fine china cap or chinois
Strainer
Sieve
Colander
Food mill
Grater
Zester
Channel knife
Pastry bag and tubes
Pastry brush
Can opener
Cutting board

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INFORMATION SHEET #2-4

INVENTORY/THAWING FROZEN UNCONSUMED FOOD

Frozen foods may be safely thawed in several ways. Once thawed, they should be
used as soon as possible and for optimal quality and flavor should not be refrozen.

1. The best– though slowest – method is to allow the food to thaw under refrigeration.
The food should still be wrapped and should be placed in a shallow container on a
bottom shelf to prevent any dips from contaminating other items stored nearby or
below.

2. If there is not time to thaw foods in the refrigerator, covered or wrapped food may be
placed in a container under running water of approximately 70 ºF (21 ºC) or below.
Use a stream of water strong enough to wash loose particles off the food, but do not
allow the water to splash on other food or surfaces.

3. Individual portions that are to be cooled immediately may be thawed in a microwave
oven. Liquids, small items, or individual portions may also be cooked without
thawing, but larger pieces of solid or semisolid foods that are cooked while still frozen
become overcooked on the outside before they are thoroughly done throughout.

BE SURE TO CLEAN AND SANITIZE THE SINK
BOTH BEFORE AND AFTER THAWING.

DO NOT THAW FOOD AT ROOM TEMPERATURE,
IT IS AN INVITATION TO PATHOGENS.

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JOB SHEET #2-2

TITLE: Thawing Food According to Standards

Purpose: To learn proper procedures in thawing food.
Equipment, Tools and Materials: Frozen food samples, wrapper/container of food.
Precautions: Do not expose frozen food at room temperature.

Procedures:
Demonstrate the three methods of thawing food.

1. Thawing under refrigeration.
2. Thawing under running water.
3. Thawing in microwave oven.

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INFORMATION SHEET #2-5

PERSONAL SAFETY AND HYGIENE

The food handler in the kitchen is capable of spreading infection or food poisoning.
Many cases of food borne illness can be linked directly to lack of attention to personal
hygiene, cleanliness and food handling practices. It is important then for a person handling
food to have excellent personal hygiene. Some of the important measures are the following:

1. Wash hands before handling foods. This is the single most important practice in
preventing the spread of food borne illness. Wash hands under the following
circumstances:

a. after using a rest room, or handling fecal matters, body fluids
b. before beginning work or returning from a break
c. after coughing or sneezing
d. after smoking, eating or drinking
e. after handling solid equipment or utensils
f. immediately before doing any food preparation, and
g. when switching from working with raw to cooked food.

2. Fingernails must be trimmed and maintained. Long nails harbor bacteria and other
harmful organisms.

3. Use hairnets to cover head to avoid hair from falling into the food and to discourage
the food handler from touching his/her hair.

4. Avoid handling food when you have colds, diarrhea and other communicable diseases.

5. Avoid handling food when you have infectious wound. All cuts and abrasions such as
burns and boils should be covered with a water proof bandage.

6. Wear clean clothes. Use clean laboratory uniforms, such as clean apron, so as to
avoid the microorganisms that are in the street clothes.

7. When handling food, remove rings or bracelets which are possible source of
contamination.

8. When wearing hand gloves, it can become contaminated, thus gloves need to be
changed frequently to prevent cross-contamination.

9. Hands should be kept away from face, hair and mouth.

10. Avoid smoking. Smoking should be done only in designated areas, away from the
kitchen.

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SELF-CHECK #2-1

Test I. Identify the methods of meat preparation described.

________________ 1. Dry heat method where meat is uncovered to let steam
escape.

_________ _______ 2. Browning techniques for meat using very high temperatures
to produce crust.

_________ _______ 3. Using high temperature with small amount of fat.

Test II. Enumerate ways of vegetable preparation.

a. _____________________________
b. _____________________________
c. _____________________________
d. _____________________________
e. _____________________________
f. _____________________________
g. _____________________________

Test III. Identify the methods of thawing frozen food.

a. _____________________________
b. _____________________________
c. _____________________________

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ANSWER KEY #2-1

Test I. Identify the methods of meat preparation described.

1. Roasting
2. Broiling and Grilling
3. Sauteing

Test II. Enumerate ways of vegetable preparation.

a. Boiling
b. Broiling
c. Steaming
d. Braising
e. Frying
f. Baking
g. Sauteing

Test III. Methods of Thawing Frozen Food

a. Thaw under refrigeration
b. Thaw under running water
c. Thaw in microwave

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals

Module : Storing and Converting Cooked Dishes
Learning Outcome #3 : Convert/Transform unconsumed cooked food into
new dishes

Assessment Criteria:

1. Basic skill on cooking demonstrated.
2. Cooking/Converting unconsumed foods to new recipe are performed according to

standard requirement.
3. Time and temperature of cooking are monitored according to standard

requirement.
4. Use of tools and equipment are performed according to its functions.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Unconsumed cooked
2. Measuring utensils foods
1. Workshop/Laboratory 3. Cooking tools
2. Storage/Stockroom 4. Cooking implements 2. Recipe book
3. Range/stove
4. Oven/Microwave Oven

References:

1. Charley, Helen. 1982. Food Science. 2nd ed. NY: J. Wiley and Sons.

2. Donovan, Mary O. ed. 1997. Cooking Essentials for the New Professional
Chef. NY. Van Nostra and Reinhold.

3. Gisslen, Wayne. 1995. Professional Cooking. 3rd ed. NY: J. Wiley and Sons.

4. Palacio, Theis. West and Wood’s Introduction to Foodservice. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

5. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

6. Current Good Manufacturing Practices Manual. 2002. Pasay City:
Philippine Trade Training Center

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Learning Outcome #3: Convert/Transform unconsumed cooked food

into new dishes

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Study ways of recycling • Information Sheet #3-1:
left-over and unconsumed “Recipes for Recycling Left-overs
foods and Unconsumed Cooked Foods”

2. Perform Job Sheet #3-1 • Job Sheet #3-1:
“Recycling Unconsumed Cooked/
3. Complete self-check Uncooked Food”
4. Refer to Model Answer
• Self-Check #3-1

• Answer Key #3-1

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INFORMATION SHEET #3-1

RECIPES FOR COOKING LEFT-OVERS AND UNCONSUMED FOODS

Left over and unconsumed foods are not to be thrown away. These can be recycled
into new dishes without losing its flavor, taste and presentability. Recipes are presented for
guidance.

Buttered Peas and Carrots

Ingredients: (original)

500 g. Carrots
1 kg. Peas, frozen
15 mL. Sugar
60 g. Butter, melted
Salt
White pepper

or: use sliced carrots and blanched peas not consumed
from another recipe

Procedure:

1. Peel carrots and cut into 1/4-inch (1/2-cm.) dice.

2. Bring salted water to a boil in a saucepan. Add carrots. Return to
a boil, lower heat, and simmer until tender.

3. Drain the two vegetables and combine them in a steam table pan.

4. Ladle the butter over the vegetables and season to taste.

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Glazed Carrots

Ingredients: (original)

3 kg. Carrots
Water
150 g. Butter
30 g. Sugar
10 mL. Salt
White pepper
Chopped parsley

or: use sliced carrots not utilized from a previous recipe

Procedure:

1. Place them in a saucepan or straight-sided saute pan. Add water
to barely cover the carrots. Add the butter, sugar, and salt.

2. Bring to a boil. Lower heat and simmer until the carrots are tender
and the water is nearly evaporated. If done properly, these should
happen at the same time. Toss the carrots so that they are well
coated with the glaze that is left in the pan.

3. Garnish with chopped parsley.

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Ratatouille

Ingredients:

500 g. Zucchini
500 g. Eggplant
500 g. Onions
4 Green peppers
4 cloves Garlic
1 kg. Tomatoes (canned may be used if necessary)
200 mL. Olive oil
125 mL. Chopped parsley
1 Bay leaf
1 mL. Thyme
Salt
Pepper

or: use zucchini and green peppers left after
preparing vegetable salads

Procedure:

1. Prepare the vegetables. Cut the zucchini into 1/2-inch (1-cm.) slices.
Peel the eggplant and cut into large dice. Slice the onions.
Remove the cores and seeds of the peppers and cut into 1 inch
dice. Chop the garlic. Peel and seed the tomatoes and cut into
large dice.

2. Saute the zucchini in a little of the olive oil until it is about half cooked.
Remove from pan.

3. Saute the eggplant in olive oil until half cooked. Remove from pan.

4. Saute the onions and peppers until half cooked. Add the garlic and
saute another minute.

5. Combine all vegetables and seasonings in a brazier or heavy
saucepan. Cover and cook in slow oven (325 ºF/ 160 ºC) about 30
minutes until vegetables are tender and flavors are well blended.
If the vegetables are too juicy, cook uncovered on range top for a
few minutes to reduce. Be careful not to scorch the vegetables on
the bottom. Adjust seasoning. Serve hot or cold.

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Sauted Mushrooms

Ingredients:

3 kg. Mushrooms
300 g. Clarified butter, or half oil, half butter
Salt
Pepper

or: use mushrooms not used in a previous recipe

Procedure:

1. Rinse the mushrooms quickly and dry them with towels.
Trim off the bottoms of the stems and slice the mushrooms.

2. Heat two or three saute pans over high heat (or saute in
several batches – do not overload pans.) Add the fat to the
pans. Place the mushrooms in the pan and saute over high
heat until browned. Do not overcook, or the mushrooms will
shrivel and lose a great deal of moisture.

3. Season with salt and pepper.

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Broiled Chicken

Ingredients:

5 Chicken – broilers, about 900 g. each or
125 mL. chicken packs not used in a recipe

Melted butter (or oil)
Salt
Pepper

or use uncooked chicken slices not utilized in
another recipe

Procedure:

1. Brush the chickens on both sides with melted butter. Season
with salt and pepper.

2. Place the chickens skin side down on broiler rack (or on grill).
Broil at moderate low heat until the chicken is half cooked and
well browned to one side.

3. Turn the chicken over. (Use tongs or fork but do not pierce the
flesh wit the fork.) Continue to broil until the chicken is done (no
pink near thigh bone) and well browned on second side.

4. Remove from broiler. To serve, place half a chicken on dinner
plate, skin side up.

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Pan-fried Chicken

Ingredients:

12 Chicken, 1.1 Kg.
450 g. Flour
25 mL. Salt
5 mL. White pepper

or use left over chicken slices/cooked, boiled, steamed
chicken not consumed

Procedure:

1. Cut the chicken into pieces.

2. Place the flour in a small hotel pan and season with salt and pepper.

3. Pour about 1/4 inch (1/2 cm.) of oil into enough heavy iron skillet to
hold all the chicken in a single layer. Heat over moderately high
heat.

4. Dredge the chicken pieces in the seasoned flour and shake off
excess.

5. Place the pieces, skin side down in the hot oil. Let the pieces fall
away from you to avoid splashing hot oil on yourself.

6. Fry the chicken until golden brown on the bottom. Turn the pieces
with tongs and brown the other side.

7. Lower the heat slightly to avoid overbrowning. Continue to cook
the chickens, turning once or twice, until cooked through. Breast
meat cooks faster than leg meat – remove it when it is done. Total
cooking time will be from 20 to 40 minutes, depending on size of
chickens and temperature of fat.

8. Remove chicken from pan and drain well. Place on hot dinner plates,
or hold for service in counter pans. Do not cover pans or hold too
long, or chicken will lose its crispness.

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Sauteed Chicken Livers with Bacon and Onions

Ingredients:

10 strips Bacon (leftover strips from breakfast meals
625 g. Onions, sliced
1.25 kg. Chicken livers, cleaned and cut in half
1/2 tsp. Rosemary
Salt
Pepper

or use uncooked chicken slices not utilized in
another recipe

Procedure:

1. Place the pan with bacon oil over high heat and add the onions.
Saute until browned. Remove the onions from the pan.

2. Add another ounce of bacon fat to the pan and place over high heat.

3. Quickly dry the chicken livers with paper toweling and place in the
hot pan. Saute until browned on all sides.

4. Add the rosemary and continue to saute until the livers are cooked
through but still pink inside.

5. Add the onions back to the pan and toss with the livers are until
blended together and hot. Season to taste with salt and pepper.
(Caution: The bacon fat will be salty.)

6. Plate and garnish each portion with two half strips of bacon.

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