Presenting cooked dishes, module 3

TOURISM

HOTEL AND RESTAURANT KITCHEN SERVICE PROVIDER NCII

PREPARE HOT MEALS

Module 3

PRESENTING
COOKED
DISHES

LEARNER’S GUIDE
Code No. PRESENTING Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006
COOKED DISHES

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Presenting 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 Meals. 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
Presenting Cooked Dishes
MODULE :

INTRODUCTION:

This module covers the knowledge and skills of portiioning and presentring cooked
dishes according to standard size and shape of hotel and restaurant; maintaining food quality
and ensuring the right time and temperature of foods.

LEARNING OUTCOMES:

1. Identify the standard serving portions of different hot meals.
2. Perform standardized serving portions.
3. Check/Maintain food quality before serving.
4. Present cooked dishes.

ASSESSMENT CRITERIA

1. Different cuts and serving portions of meat, seafoods and vegetables are determined
according to standard weight and measurement.

2. Knowledge of following standards of portioning and costing is explained.
3. Methods and techniques of portioning is explained.
4. Different cuts and serving portions are performed according to standard weight

and measurement.
5. Methods and techniques of portioning are applied according to standard costing/

pricing.
6. No trimmings/scratches remained/left.
7. Time and temperature of foods are ensured/monitored before serving.
8. No signs of spoilage observed.
9. Food quality are maintained on or before serving.
10. Personal hygiene is observed.
11. Storage and serving implements are cleaned and sanitized.
12. Standard portioning of food is performed.
13. Simple and attractive (appetizing) arrangement of food is observed.
14. High quality food is maintained consistently.
15. Color, size, shape of food are coordinated with the serving implements.
16. Taste and texture are well accepted.
17. No complaints from the customer.

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

Module : Presenting Cooked Dishes
Learning Outcome #1 : Identify the standard serving portions of different
hot meals

Assessment Criteria:

1. Different cuts and serving portions of meat, seafoods and vegetables are determined
according to standard weight and measurement.

2. Knowledge of following standards of portioning and costing is explained.
3. Methods and techniques of portioning is explained.

Resources: Tools Supplies & Materials
Equipment & Facilities
1. Cutting tools 1. Cooked foods
1. Workshop/Laboratory 2. Measuring utensils 2. Conversion table
3. Serving implements 3. Recipe book
4. Calculator 4. Pictures

References:

1. De Leon, Claudio, Chavez, Guzman. Basic Foods for Filipinos. 3rd ed. Merriam and
Webster Bookstore. 1999.

2. Fajardo, R.C. Handbook in Quantity Cookery. NDAP - Merriam School and Office
Supplies Corp. 1977.

3. Gissler, Wayne. Professional Cooking. 3rd ed. John Wiley and Sons, Inc. Canada.
1995.

4. McSwane, Rue, Linton. Essentials of Food Safetty and Sanitation. 3rd
ed. Pearson Education South Asia Pacific Ltd. 2003.

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

6. Splaver, B. Successful Catering. Van Nostrand Reinhold Co. 1982

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Learning Outcome #1: Identify the standard serving portions of

different hot meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Understand the basics • Information Sheet #1-1:
of portioining “Principles and Methods of
Portioning”
2. Learn on portion
control • Information Sheet #1-2:
“Portion Control”
3. Practice basic food
costing and pricing • Information Sheet #1-3:
“Basic Food Costing and Pricing”
4. Perform Job Sheet #1-1
• Job Sheet #1-1:
5. Complete self-check “Perform Food Costing and Pricing”
6. Refer to Model Answer
• Self-Check #1-1

• Answer Key #1-1

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INFORMATION SHEET #1-1

PRINCIPLES AND METHODS OF PORTIONING

A. Standardized Serving Portions

Standardized recipes and portion control have been much discussed by accountants,
food production managers, chefs and supervisors. Among some, there is not a clear
understanding of what is meant by a “standardized” recipe. A “standardized” recipe means
more than simply a “well-written” recipe.

Standardized recipes with standardized serving portions are recipes revised to be
practical for a practical operation.

In food production, standardized recipes are an important tool that can be adapted to
every type of feeding operation to maintain quality and cost control. A standardized recipe is
based on the Portion Size and Yield Requirements of the individual operation, and it is
especially adapted to the operator’s equipment and purchasing procedure.

Recipe standardization is the major element of portion control or portion planning.
Portion control is giving a definite quantity of good food for a definite percentage of profit.
When applied to the food service industry in its entirety, it provides planning skills compa-
rable to controls that other industries have been using for a long time. Better planning skills
have been long overdue in the food industry.

Increased food and labor costs are forcing the volume feeding industry to use portion
planning. Because of the work involved in standardizing recipes to achieve portion planning,
some busy food operators become discourage at the outset. It is a big job. The person
executing the transition from ordinary recipes to standardized, portion planning recipes must
be well qualified, must have high food standards, and moreover must have the complete
cooperation of the entire staff. Yet, the advantages achieved in planning production and
especially in costs controls have proved that standardized recipes are worth the effort
required to develop them.

B. PREPARATORY PROCEDURES IN PORTIONING FOOD

Before beginning with the actual process of process of preparation, the following
procedures should be followed on cutting and portioning of foods:

1. Purchase of items according to definite specifications.

Purchasing is the act of buying materials of the right quality, right quantity, right
time, right source and right price. Before anything else, products should be purchased
first depending on the specifications identified by the buyer or the user.
Specifications refers to the statement of particulars in specific terms or an accurate
word picture of the definition of a product.

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2. Recipe Standardization

The recipes used in a professional kitchen are known as standardized
recipes. Standardized recipes are tailored to suit the needs of an individual kitchen.
Preparing well-written and accurate standardized recipes are a big part of the
professional chef’s work in all food service settings. Standardized recipes establish
total yields. Portion sizes, holding and serving practices and plating information
and they set standards for cooking temperatures and times. These standards help to
ensure consistent quality and quantity, and allows cooks/chefs to monitor the efficiency
of their work and reduce costs by eliminating wastes. Efficiency of their work and
reduce costs by eliminating wastes.

3. Knowledge of common tools and techniques in cutting and portioning.

For any portion control-cutting and portioning practice to be effective, one must
be equipped with the necessary knowledge and skills of food cutting and portioning,
such knowledge includes the ability to identify the different tools and techniques used
in cutting and portioning of foods as well as its various uses. One must also be able to
apply the various techniques on actual practice. After all, knowledge without practice/
application is nothing but a book unread.

C. STANDARD PORTIONING OF FOODS

An early step in recipe standardization is that of making a decision on the size of
portions to be offered. Standardized portions are important not only in the control of costs,
but also in creating and maintaining consumer satisfaction and goodwill. No one likes to
receive a smaller serving than other customers for the same price.

Food is portioned by weight, measure, or count and begins with the purchase of foods
according to definite specifications so that known yields can be obtained from each food.
Portioned meats, fish, and poultry, fresh fruits ordered by size (count per shipping box); canned
peaches, pears, pineapple slices, and other foods in which the number of pieces is specified
are examples. Also helpful in portion is the purchase of individual butter and margarine pats
and individually packaged crackers, cereals, and condiments.

A knowledge of common can sizes is also helpful in portion control. For example, No.
10 cans are common in large-volume operations. They come packed six to a case and each
can contains approximately 12 cups of product. Table 3.3.1 provides a summary of common
can sizes.

During food production, portions are measured by scoop or dipper or are weighed on
portion scales. For example, the recipe for meatballs may call for dipping the mixture with a
size 16 dipper (or scoop), which results in a 1/4 cup or 2-ounce portion. The numbering
system for scoop sizes is based on the number of scoops per quart. Table 3.3.2 shows
approximate dipper and ladle sizes. Dippers range from size 6 (10 tablespoons/6 ounces)
to size 100, which holds a scant 2 teaspoons. Muffins are also measured by dippers, but
bread and roll types of dough are weighed. A roll cutter provides equal portions without the
necessity of weighing each roll. Each recipe should indicate the yield expected in number of
portions, total weight or measure, and the size in weight or measure of each serving.

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The appropriate utensil and its size for serving the product should be indicated on the
recipe. Ladles, which are used for serving sauces, soups, and similar foods, are sized
according to capacity (1 ounce/ 1/8 cup to 8 ounces / 1 cup). Although spoons are used for
serving same foods, they are not as accurate as ladles unless the employees have been
instructed in their use and know how full to make the spoon. For cakes and other desserts
baked in a pan, instruction for cutting should be included. Many foodservices have pie
markers or other marketing devices to ensure equal portions of baked products.

Employees should know the number of servings expected from a certain batch size
and should be familiar with the size of the portion. In addition to the information included on
recipes, a list of portion sizes for all foods should be made available to employees either in
an employee’s manual or posted in a convenient location.

Table 1.1 Common Can Sizes

Can Size Average net weight of Average volume Can
(Industry term) fluid measures per can per can per case
Number
Customary Metric Cups Liters Principal Products

No. 10 6 lb. (96 oz.) to 2.72 kg. to 12 to 2.84 to 6 Institutional sizes:
7 lb. 5 oz. (117 oz.) 3.31 kg. 13 2/3 3.24 Fruits, vegetables, some
1.36 12 other foods
No. 3 Cyl. 51 oz. (3 lb. 3 oz.) or 1.44 kg. or 5 3/4 Condensed soups, some
46 fl oz. (1qt. 14 fl. oz.) 1.36 L. 0.83 24 vegetables, meat and poultry
0.71 24 products, fruit and vegetable
No. 2 1/2 26 oz, (1 to 10 oz.) to 737 g. to 3 1/2 0.59 24 juices
30 oz. (1 lb. 14 oz.) 850 g. 0.47 24 or 36 Family size:
No. 2 Cyl. 24 fl. oz. 709 mL. 3 Fruits, some vegetables
No. 2 20 oz. (1 lb. 4 oz.) or 567 g. or 2 1/2 0.41 24 Juices, soups
18 fl. oz. (1 pt. 2 fl. oz.) 532 mL. Juices, ready-to-serve soups,
No. 303 16 oz. (1 lb.) to 453 g. to 2 some fruits
17 oz.(1 lb. 1 oz.) 481 g. Small Cans:
Fruits and veegtables, some
No. 300 14 oz. to 396 g. to 1 3/4 meat and poultry products,
16 oz. (1 lb.) 453 g. 1 1/2 ready-to-serve soups
No. 2 12 oz. 340 g. 1 1/4 Some fruits and meat products.
(vacuum) 1
No. 1 10 1/2 oz. to 297 g. to 0.36 24 Principally vacuum pack corn
(picnic) 12 oz. 340 g.
6 oz. 8 oz. 226 g. 0.30 48 Condensed soups, some fruits,
vegetables, meat, fish

0.24 48 or 72 Ready-to-serve soups, fruits
vegetables

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Table 1.2 Dipper (or Scoop) Equivalents

Dipper Approximate Approximate Suggested Use
No. Measure Weight

6 10 T (2/3 c.) 6 oz. Entree salads
8 8 T (1/2 c.) 4-5 oz. Entrees
10 6 T (3/8 c.) 3-4 oz. Desserts
12 5 T (1/3 c.) 2 1/2 - 3 oz. Muffins, salads, desserts
16 4 T (1/4 c.) 2 - 2 1/4 oz. Muffins, desserts
20 3 1/5 T 1 3/4 - 2 oz. Sandwich fillings, muffins, cup cakes
24 2 2/3 T 1 1/2 - 1 3/4 oz. Cream puffs
30 2 1/5 T 1 - 1 1/2 oz. Large drop cookies
40 2 1/2 T 3/4 oz. Drop cookies
60 1T 1/2 oz. Small drop cookies, garnishes
Ladles 1/8 c. 1 oz. Sauces, salad dressings
1/4 c. 2 oz. Gravies, sauces
1/2 c. 4 oz. Stews, creamed foods
2/3 c. 6 oz. Stews, creamed foods
1 c. 8 oz. Soup

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INFORMATION SHEET #1-2

PORTION CONTROL

Portion control is the measurement of portions to ensure that the correct amount of an
item is served. In order for portion control to be carried out, cooks and service personnel
must be aware of proper portion sizes. These facts are usually indicated on the house
recipes and on the working menu used in the kitchen and service area.

Portion Control in Preparation

Portion control actually begins with the measuring of ingredients. If it is not done
correctly, then the yield of the recipe will be thrown off.

When portions are determined by count – 1 hamburger patty, 2 tomato slices, 1 wedge
of pie – then the units must be measured or cut according to instructions: 4 ounces of meat
per patty; 1/4 inch slices of “5x6” tomatoes; 8 equal wedges per pie.

Portion Control in Plating and Service

Portioning for service may be done by the cook, as in a short-order restaurant, or by
the service personnel, as in a cafeteria. The following tools and techniques are used.

1. Count

Examples: 1 slice of ham per order; 5 shrimp per order. This is very
accurate if cutting and other preparation work have been
done correctly.

2. Weight

Example: 4 ounces of ham per order. A portion scale must be at the
serving station for this method of portion control.

3. Volume

Ladles, scoops and kitchen spoons comes in standard sizes and are
used for portioning. The exact size of the ladle or scoop must be determined in
advance and indicated on service instructions.

Kitchen spoons, either solid or perforated, are not as accurate for
portioning but are often used for convenience and speed. You must be able to
judge by eye how full to fill the spoon (rounded, heaped, etc.) Check a spoonful
on a portion scale from time to time to make sure you are being consistent.

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4. Even division

Example: cutting a pie into 8 equal wedges; cutting a pan of lasagna
4 by 6 to make 24 equal portions.

5. Standard fill

Standard-size dishes, cups or glasses are filled to a given level, as judged
by eye.

Example: a glass of orange juice. This is actually a form of volume measure.

Why Portion Control?

When portioning is consistent, everyone knows where they stand, if not:
6 customers get upset then colleagues have got more or less than them;
6 counters run out of food – the chefs have ordered and prepared food to
produce X number of portions;
6 the unit fails to meet budgeted costs, and it can be difficult to get back on track.

What To Use for Portioning?

ladle - for stews and “wet dishes” such as soup and sauces; normally level amount

solid spoon - for other dishes with sauces, rice, pies, desserts, some vegetables like
braised celery.

slotted spoon - for food that may need to be drained and solid vegetables
(e.g. broccoli, cauliflower)

slicer - for fish, solid pies, bakes (e.g. lasagna), pizza, tarts

tongs - for some desserts, pasta, grilled chops, etc.

scoops - for chips

Portion control means serving a definite quantity of food for a definite price and get-
ting the number of servings planned from a given recipe. Using standardized recipes is an
advantage as they usually give the total yield and the correct size of servings.

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Portion control and standardized recipes can be possible if the necessary tools and
equipment are provided to food service personnel. If mechanical equipment as being used
for slicing and cutting, they should be kept in good working condition. Employees should be
familiar with the sizes of ladles, dippers, scoops, pans and standard utensils. The sizes of
scoops and ladles are presented below.

Sizes of Scoops and Ladles

Scoops Ladles Measure
Number (oz.) (cup)

281
- 6 3/4
6 - 2/3
8 4 1/2
10 - 3/8
12 - 1/3
16 2 1/4

Policies should be formulated by management about second servings, locally termed
as “dagdag.” If the policy is not to give any, it should be strictly followed by the counter
personnel.

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INFORMATION SHEET #1-3

BASIC FOOD COSTING AND PRICING

A. FOOD COST DETERMINATION P xxx
xxx
Two Basic Methods:
===========
1. Book Method xxx
DIRECT ISSUES (from receiving records) xxx
add: STOREROOM ISSUES (from requisitions)
GROSS FOOD COST ===========
less: CREDITS xxx
NET FOOD COST
divided by NET FOOD SALES –––––––––––
NET FOOD COST PERCENTAGE xxx
XX%

===========

2. Inventory Method

Beginning inventory (actual count x unit cost) P xxx
add: Purchases P xxx xxx
Storeroom Issues xxx
–––––––––– ===========
xxx
Total Goods Available for sale xxx
Less: Ending Inventory (actual count x unit cost)
Gross Food Cost ===========
Less: Credits xxx
Net Food Cost xxx
divided by: Net food Sales
Net Food Cost Percentage ===========
xxx

–––––––––––
xxx
XX%

===========

After determining the actual food cost percentage, compare it with your budgeted
food cost percentage and make the necessary adjustments.

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B. FOOD COSTING AND PRICING

Aside from doing raw and cooked yield tests to determine the actual number of
servings made from a specified amount of raw ingredients or cooked dish. A simpler way
can be used to establish food costs and pricing especially when circumstances asked for
immediate price results and standards for selling. Internal and external factors or features
must be developed and associated with producing the food to come up with a simple
system. Among the many factors to be considered in setting prices are the following:

a. Prime Costs
b. Operational Costs
c. Overhead / Miscellaneous Costs

To have a better understanding of these three factors, let us discuss them one by one:

Prime costs refers to the components of the food itself. All ingredients used from
food make-up to garniture are those bundled under prime costs.

Operational costs are those directed to production such as labor and utilities. These
costs are directly associated or related to prime costs as both are needed in producing the
food.

Overhead costs are costs added upon the discretion of the cook or the producers.
These are costs indirectly related to production but are essential to achieve success in
foodservice. These may include a specific part or segment to pay for the facilities or other
additional expenses in line with production and other conditions it may ask for.

When such factors are determined, the cook or the producer may now compute for
the actual costs accumulated for the production as a whole. When costs are calculated, it
is according to their choice or decision on what pricing strategy to use. The following are
basic or general pricing strategies used to establish a price for products.

a. Cost-based Pricing Method

Actual Costs + Predetermined mark-up = Product Price

b. Client-based Pricing Method

Price is based on the client’s perception of the value of food and
related services, and their ability to pay. In this type of pricing method,
different prices are charged for every client.

c. Competitive-based Pricing Method

Price is set by the market conditions and competitors.

Producers usually adapt their own pricing method or strategy based on the set
objectives and perceived needs of their individual systems.

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JOB SHEET #1-1

TITLE: Perform Basic Food Costing and Pricing

Purpose: To practice how to determine basic food cost and price.
Equipment, Tools and Materials: All needed ingredients for a particular dish.
Precautions: Make sure all cost are included but avoid overpricing.

Procedure:

1. This is an assignment that you need to do outside training period. You may do this
at home using your main dinner dish as the sample for this assignment.

2. Using the cost-based pricing method (Information Sheet #1-3) compute the

following:

a. Price Cost _______________________

b. Operational Cost _______________________

c. Overhead Cost _______________________

Actual Cost _______________________

3. Compute the product price (use formula below).

Product Cost + Predetermined Make-up = Product Price

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SELF-CHECK #1-1

Test I.

____________ 1. Refers to the measurement of portions to ensure the correct amount of
an item served.

____________ 2. Count, weight, volume and standard fill are examples of __________
used in food portioning.

____________ 3. Without portion control a unit or an establishment fails to meet _______.
____________ 4. A kind of portioning tool usually used for food that may need to be

drained.
____________ 5. Using ________ is also a way to practice control in food portioning.

Test II. Tools for Portioning.
____________ 1. For portioning wet dishes, soups.
____________ 2. For portioning sauces and desserts.
____________ 3. For portioning food that need to be drained.
____________ 4. For portioning pasta.
____________ 5. For portioning chips.

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ANSWER KEY #1-1

Test 1.
1. Portion control
2. Tools/Techniques
3. Budgeted Costs
4. Slotted Spoon
5. Standardized Recipes

Test II.
1. Ladle
2. Solid spoon
3. Slotted spoon
4. Tongs
5. Scoops

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

Module : Presenting Cooked Dishes
Learning Outcome #2 : Perform standardized serving portions

Assessment Criteria:

1. Different cuts and serving portions are performed according to standard weight
and measurement.

2. Methods and techniques of portioning are applied according to standard costing/
pricing.

3. No trimmings/scratches remained/left.

Resources: Tools Supplies & Materials
Equipment & Facilities
1. Cutting tools 1. Cooked foods
1. Workshop/Laboratory 2. Measuring utensils 2. Conversion table
3. Serving implements 3. Recipe book
4. Calculator 4. Pictures

References:

1. De Leon, Claudio, Chavez, Guzman. Basic Foods for Filipinos. 3rd ed. Merriam and
Webster Bookstore. 1999.

2. Fajardo, R.C. Handbook in Quantity Cookery. NDAP - Merriam School and Office
Supplies Corp. 1977.

3. Gissler, Wayne. Professional Cooking. 3rd ed. John Wiley and Sons, Inc. Canada.
1995.

4. McSwane, Rue, Linton. Essentials of Food Safetty and Sanitation. 3rd
ed. Pearson Education South Asia Pacific Ltd. 2003.

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

6. Splaver, B. Successful Catering. Van Nostrand Reinhold Co. 1982

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Learning Outcome #2: Perform standardized serving portions

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with • Information Sheet #2-1:
methods and techniques “Methods and Techniques of
of portioning Portioning”

2. Perform Job Sheet #2-1 • Job Sheet #2-1:
“Techniques of Portioning”
3. Learn to do meat, fish,
poultry and vegetable • Information Sheet #2-2:
portioning “Meat, Fish, Poultry and
Vegetable Cuts”
4. Complete self-check
• Self-Check #2-1
5. Refer to Model Answer
• Answer Key #2-1

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INFORMATION SHEET #2-1

METHODS AND TECHNIQUES OF PORTIONING

Portioning for foodservice may be done by the cook, as in short-order restaurant, or
by the service personnel, as in a cafeteria. The following tools and techniques are used.

1. Count - refers to the actual number of pieces present in the foor or dish.

Examples: 1 slice of ham, 5 shrimps per order

2. Weight - a portion scale must be at the serving station for
this method of portion control.

Examples: 90 grams of noodles per order

3. Volume - Ladle, scoops and kitchen spoons comes in standard sizes and are used
for portioning. The exact size of the ladle or scoop must be determined in advance
and indicated on service instructions.

Kitchen spoons, either solid or performed, are not as accurate for portioning but are
often used for convenience and speed. You must be able to judge by eye how full to
fill the spoon (rounded, heaped, etc.). Check a spoonful on a portion scale from time
to time to make sure you are being consistent.

Sizes of Scoops and Ladles

Scoop Ladles Measure
Number (oz.) (cup)

281
- 6 3/4
6 - 2/3
8 4 1/2
10 - 3/8
12 - 1/3

16 2 1/4

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4. Even Division - refers to equal cuts of the parts of a whole.
Example: cutting a pie into 8 equal parts

5. Standard Fill - standard-size dishes, cups or glasses are
filled to a given level, as judged by eye.
Example: a glass of water

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INFORMATION SHEET #2-2

MEAT, FISH, POULTRY AND VEGETABLE CUTS

A. MEAT CUTS

Table 2.1 Beef Retail Cuts and Suggested Cooking Methods

English Term Local Term Suggested Cooking Method/Dish

Brisket Punta y pecho Simmer, corned beef
Chuck Paypay Braise, simmer, pot roast
Flank Kamto or Kabilugan Stew
Fore Shank Kenchi Stew, braise
Hind Shank Kenchi Stew, braise
Loin End Kadera Braise, roast, steak
Plate Tadyang, Liempo Stew, fry, braise
Neck Leeg Braise, stew
Ribs Kostillas Braise, roast
Rump Tapadera Braise, roast
Short Loin Kadera Braise, steak

Table 2.2 Pork Retail Cuts and Suggested Cooking Methods

English Term Local Term Suggested Cooking Method/Dish

Head Ulo Dinuguan, Kilawen, Lechon
Jowl Kalamnan Stew, pan-fry
Picnic Kasim Adobo, roast, fry
Shoulder or
Boston butt Paypay Barbecue, stew, braise
Pork chops Costillos Fry, barbecue, braise
Belly or
Side Bacon Liempo or Tiyan Braise, Lechon kawali
Spareribs Tadyang Roast, barbecue (broiled)
Loin Lomo Braise, pan-fry
Ham Pigue Braise, ham
Pata Stew, Paksiw
Leg

Table 2.1 and 2.2 show the cuts of meat and how to cook them. Tender cuts of meat
are usually cooked in dry heat. These can be roasted, broiled and panfried. Less tender cuts
of meat can be tenderized by cooking in liquid of moist heat for long periods. Moisture and
slow cooking at low temperature softens the connective tissues and tenderize the meat.

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Figure 1.1. Beef chart showing wholesale cuts.

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Figure 1.2. Pork chart showing eight (8) wholesale cuts

Meat can be identified by the shape of the bones. Tenderness of the meat is deter-
mined by the movement the muscle gets. The more-movement the muscle gets the more it is
developed and the less tender it is. Because the muscles along the backbone get very little
movement, meat from that area is more tender than meat from the other parts.

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B. FISH CUTS
Fresh fin fish are available processed in several ways.

6 Whole or round fish are not processed. They are simply caught, iced and delivered.
6 Drawn fish are eviscerated (that is relieved of their viscera or entrails - gutted), then

iced and delivered.
6 Dressed fish are eviscerated and scaled or skinned. They also have their head, tail

and fins removed.
6 A steak is a crosscut of the body of a large dressed fish, such as salmon and halibut.

6 A fillet is a side of a fish that has been removed
from the bones. It may or may still
have its skin.

6 Sticks are crosscuts of fillets.

6 A butterflied fish consists of filets from both sides removed together and still attached
to one another.

C. POULTRY CUTS

Breast (Picho) - is a breast piece separated from the carcass as the name implies. The
breast may be cut into two nearly equal parts along the breast-bone. No neck skin can
be included in any of these.

Legs (Hita) - include thigh and drumstick. Legs may be separated into its parts and are
packaged and sold as such.

Back (Likod) - includes the pelvic bones and all the vertebrae posterior to the shoulder joint.

Neck (Leeg) - includes that portion that is separated from the breast at the shoulder joint.

Wings (Pakpak) - include the entire wing with skin and muscle intact the tip may be
removed.

Giblet - includes the gizzard, liver and the heart.

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Breast Poultry half
Tender full-length split down
any strip of breast meat breast and back producing
approximately equal left and
Tenderloin right sides
inner pectoral muscle that
lies alongside the breast- Breast quarter
bone half a breast, a wing,
and a portion of the back

Leg quarter
a thigh, a drumstick,
and a portion of the back

Tail

Wing Leg
thigh and drumstick
3rd section - wing tip
2nd section - flat wing tip Drumstick
1st section - wing drumette
Thigh
also used to make turkey ham

Figure 1.3. Poultry Cuts

Chicken pieces of the desired cut can be purchased fresh or frozen in the market.
Whatever the market form, the chicken must be free from objectionable odor, bruises,
deformities, abrasions or any discoloration.

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E. VEGETABLE PORTIONING

The growing number of people following vegetarian
diets has focused special attention on how to structure or
create a plan or option when portioning vegetables in
particular or separately.

Similar to food, vegetables are portioned by weight,
measure or count but an added factor is included in veg-
etables portioning such as color. Aside from the balance of
weight and physical count, color is something considered in vegetables to create a more
visual appeal. Since vegetables come in various colors, it is important to make sure that
every color is visible on a dish depending on what vegetable is used as well as every color is
in harmony with the other colors present in the food.

Vegetables are also grouped into categories and appropriate number of servings are
suggested per category. The number of servings per category is determined by the chef or
the cook and should be strictly followed by food servers or attendants in the dining and
service area.

It is also equally important to remember the dozens of scientific principles at work in
cooking when determining appropriate portion sizes.

Moreover, the various scoops, ladles and dippers are also used when portioning food
particularly vegetables in the production area.

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JOB SHEET #2-1

TITLE: Techniques of Portioning

Purpose: To learn the proper portioning techniques.
Equipment, Tools and Materials: Food scales, ladle, scoops, slotted spoon, knives,
display dish
Precautions: Make sure your serving portion size is consistent.

Procedures:

A. Portioning Practice Exercises

1. Borrow a portion scale. Practice weighing small portion so you can get a hang of how
it is done. Take 3 sample readings for each item and average its weight.

2. Transfer the item to a portioning tool (ladle, scoop, tong, whatever is appropriate) and
judge by size how full the tool is for a particular serving of food item. Record your data
in a notebook.

3. For food like pies and pizza even portioning is important. Try cooking using similarly
shaped cardboard model of these items into halves, quarters etc. DO this until you
become more accurate.

B. Portioning Vegetables

1. In vegetables, it is not only the weight or count that are considered in portioning.
Balance of color is important for visual appeal.

2. Assemble the vegetables needed for a fresh vegetable salad. Portion each and
arrange equal portions by weight on several plates.

3. Add color ensuring balance and visual appeal by using carrots, red bell pepper etc.

4. Display tthe portions.

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SELF-CHECK #2-1

Test 1.
_________________ 1. Costs that refers to the components of the food itself.
_________________ 2. Costs added upon the discretion of the cook or the producers.
_________________ 3. Actual cost + ___________ = product price.

Test 2.
1. Three general types of pricing method.
a. ____________________________________
b. ____________________________________
c. ____________________________________

2. Two types of test done to determine food cost.
a. ____________________________________
b. ____________________________________

Test 3.
____________ 1. Food portioning begins with the purchase of foods according to _____.
____________ 2. The appropriate ________ and its size for serving the product should

be indicated on the topic.
____________ 3. During food production, portions are measured by ________.
____________ 4. An early step in recipe standardization is that of making a decision on

the _________ of portions to be offered.
____________ 5. Dipper no. 24 is usually used for _________.

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ANSWER KEY #2-1

Test 1.
1. Prime Costs
2. Overhead/Miscellaneous Costs
3. Pre-determined Mark-up

Test 2.
1. a. Cost-based Pricing Method
b. Client-based
c. Competitive-based Pricing Method
2. a. Raw Food Tests
b. Cooked Yield Tests

Test 3.

1. Definite specifications
2. Utensils
3. Scoops
4. Size
5. Cream puffs

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

Module : Presenting Cooked Dishes
Learning Outcome #3 : Check/Maintain food quality before serving

Assessment Criteria:

1. Time and temperature of foods are ensured/monitored before serving.
2. No signs of spoilage observed.
3. Food quality are maintained on or before serving.
4. Personal hygiene is observed.
5. Storage and serving implements are cleaned and sanitized.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Cooked foods
2. Measuring utensils 2. Condiments
1. Workshop/Laboratory 3. Serving implements 3. Garnishes
2. Storage/Stockroom 4. References

References:

1. De Leon, Claudio, Chavez, Guzman. Basic Foods for Filipinos. 3rd ed. Merriam and
Webster Bookstore. 1999.

2. Fajardo, R.C. Handbook in Quantity Cookery. NDAP - Merriam School and Office
Supplies Corp. 1977.

3. Gissler, Wayne. Professional Cooking. 3rd ed. John Wiley and Sons, Inc. Canada.
1995.

4. McSwane, Rue, Linton. Essentials of Food Safetty and Sanitation. 3rd
ed. Pearson Education South Asia Pacific Ltd. 2003.

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

6. Splaver, B. Successful Catering. Van Nostrand Reinhold Co. 1982

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Learning Outcome #3: Check/Maintain Food Quality Before Serving

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Check quality of cooked • Information Sheet #3-1:
food before serving “Checking the Quality of
Cooked Food”
2. Read on hygiene and
sanitation in handling • Information Sheet #3-2:
cooked food “Hygiene and Sanitation in Handling
Cooked Food”
3. Complete Self-Check
4. Refer to Model Answer • Self-Check #3-1

• Answer Key #3-1

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INFORMATION SHEET #3-1

CHECKING THE QUALITY OF COOKED FOOD

To ensure customer satisfaction and to protect the reputation of the establishment, it
is the job of the commissary supervisor to check the quality of the cooked food before these
are brought to the customer’s table. Special focus is given to the following;

A. Taste

1. Too much salt in a dish can spoil the food, even if the best ingredients were used.
It is better to be a little bit more prudent in the use of salt as it is easier to adjust the
dish to the customer’s taste by adding coordinates and sauces.

2. Too much sugar will make finicky customers reject your desserts and beverage. Most
restaurants now offer packets of sugar and other coordinates for the customers to
flavor their own food to suit their taste.

3. Too much spice/condiments may not be acceptable to some. Ask guest preference
before preparing spicy dishes.

B. Texture

1. Texture is specially important when serving meat. Tough meat never pleases
customers. When presenting roast meat therefore, ensure that the meat are tender
enough and not flaky and dry.

2. For cakes and other similar food, the preferred texture is soft, moist and melts in the
mouth.

3. Fruits have to be ripe but not mushy or oversoft.

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C. Hygienic Preparation

1. A fly or any insect part in the soup or in the food can send your guest to hysterics and
may find you the subject of complaints in media.

2. Ensure that nothing that is not a part of the recipe and food presentation is in the food
to be served.

D. Presentation

1. There is a need to maintain balance in color, texture, taste and portioning especially
in plated dishes.

2. The supervisor may suggest addition or removal or re-alignment of food in the plate
before these are served.

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INFORMATION SHEET #3-2

HYGIENE AND SANITATION IN HANDLING COOKED FOOD

A. PROPER HAND WASHING PROCEDURE

1. Wet hands while keeping the water running.
2. Apply soap and work up a good lather washing

vigorously, rub together palms, wrists, back of hands,
between fingers and under fingernails.
3. Rinse thoroughly.
4. Let hands drip downward into sink.
5. Dry hands with an individual towel or paper towel.
6. Turn off faucet handle with used towel.

B. PERSONAL HYGIENE IN HANDLING COOKED FOOD

1. Do not work with food if you have any communicable disease or infected skin lesions.
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean. Always wear a hairnet.
5. Keep mustaches and beards trimmed and clean. Better yet, be clean shaven.
6. Wash hands and exposed parts of hands before work and as often as necessary

during work including after eating or smoking, after using the toilet, after touching
or handling anything that may be contaminated with bacteria.
7. Cover mouth when coughing and sneezing and then wash hands.
8. Keep your hands away from face, eyes, hair and arms.
9. Keep fingernails clean and short. Do not wear nail polish.
10. Do not smoke or chew gum while on duty.
11. Cover cuts and sores with clean bandages.
12. Do not sit on work tables.
13. Remove jewelry when handling food and utensils.

Reminder!!!

Make sure all storage and serving implements are properly
cleaned. Using hot water is advisable.

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JOB SHEET #3-1

TITLE: Ensuring Food Safety

Purpose: To demonstrate proper hygiene needed to ensure quality
of cooked food.
Equipment, Tools and Materials: Tools/Equipment as mentioned in module.
Precautions: Bacteria are easily transmitted. Always wash hands when
handling food.

Procedures:

1. Demonstrate to the class proper handwashing procedure.

2. Inspect each others hands to ensure that personal sanitation practices are done
by everyone.

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SELF-CHECK #3-1

Test 1.

1. What are the things that a kitchen supervisor need to look into before food is served
to the guest?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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ANSWER KEY #3-1

Test 1.

1. a. Taste
• Saltness
• Sweetness
• Spiciness

b. Texture
c. Hygiene
d. Presentation

• Balance in color, texture, taste, size of portion

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

Module : Presenting Cooked Dishes
Learning Outcome #4 : Present cooked dishes

Assessment Criteria:

1. Standard portiioning of food is performed.
2. Simple and attractive (appetizing) arrangement of food is observed.
3. High quality food is maintained consistently.
4. Color, size, shape of food are coordinated with the serving implements.
5. Taste and texture are well accepted.
6. No complaints from the customer.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Cooked foods
2. Measuring utensils 2. Condiments
1. Workshop/Laboratory 3. Serving implements 3. Garnishes
2. Storage/Stockroom 4. References

References:

1. De Leon, Claudio, Chavez, Guzman. Basic Foods for Filipinos. 3rd ed. Merriam and
Webster Bookstore. 1999.

2. Fajardo, R.C. Handbook in Quantity Cookery. NDAP - Merriam School and Office
Supplies Corp. 1977.

3. Gissler, Wayne. Professional Cooking. 3rd ed. John Wiley and Sons, Inc. Canada.
1995.

4. McSwane, Rue, Linton. Essentials of Food Safetty and Sanitation. 3rd
ed. Pearson Education South Asia Pacific Ltd. 2003.

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

6. Splaver, B. Successful Catering. Van Nostrand Reinhold Co. 1982

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Learning Outcome #4: Present cooked dishes

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on vegetable • Information Sheet #4-1:
dishes “Vegetable Dishes”

2. Perform Job Sheet #4-1 • Job Sheet #4-1:
“Prepare A Vegetable Dish”
3. Learn on meat dishes
• Information Sheet #4-2:
4. Learn on poultry “Meat Dishes”
and game dishes
• Information Sheet #4-3:
5. Perform Job Sheet #4-2 “Poultry and Game Dishes”

6. Learn on sefood dishes • Job Sheet #4-2:
“Prepare A Meat Dish”
7. Perform Job Sheet #4-3
• Information Sheet #4-4:
8. Learn on egg dishes “Seafood Dishes”

9. Learn on pasta and • Job Sheet #4-3:
farinaceous dishes “Prepare A Seafood Dish”

10. Complete Self-Check • Information Sheet #4-5:
11. Refer to Model Answer “Egg Dishes”

• Information Sheet #4-6:
“Pasta and Farinaceous Dishes”

• Self-Check #4-1

• Answer Key #4-1

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INFORMATION SHEET #4-1

VEGETABLE DISHES

Buttered Peas and Carrots

Ingredients:

500 g. Carrots

1 kg. Peas, frozen

15 mL. Sugar

60 g. Butter, melted

Salt

White pepper

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. Bring a second pan of salted water to a boil. Add the frozen peas

and the sugar. Return to a boil and simmer until tender. Frozen

peas have already been blanched and need very little cooking.

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

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

Glazed Carrots

Ingredients:

3 kg. Carrots

Water

150 g. Butter

30 g. Sugar

10 mL. Salt

White pepper

Chopped parsley

Procedure:

1. Trim, peel and slice the carrots.

2. Place them in a saucepan or straight-sided saute pan. Add water

to barely cover the carrots. Add the butter, sugar, and salt.

3. 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.

4. Garnish with chopped parsley.

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Ratatouille

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

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
fro 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

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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JOB SHEET #4-1

TITLE: Prepare A Vegetable Dish

Purpose: To prepare a vegetable dish.
Equipment, Tools and Materials: As indicated in your chosen recipe.
Precautions: Do not overcook vegetables.

Procedures:

1. Go over the recipes given in this module (Information Sheet #3-1) and choose
a particular vegetable recipe. Bring the needed ingredients to class.

2. Assemble your ingredients and equipment.
3. Prepare your vegetable dish as directed.
4. Display and organize a taste test panel.

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INFORMATION SHEET #4-2

MEAT DISHES

Roast Rib of Beef Au Jus

Ingredients:

9 kg. Beef rib, roast ready, bone in (one average size rib roast)

Mirepoix:

250 g. Onions

125 g. Carrots

125 g. Celery

2 L. Brown stock

Salt

Pepper

Procedure:
1. Place the meat fat side up in a roasting pan.
2. Insert a meat thermometer so that the bulb is in the center of the meat,
not touching bone or fat.
3. Place in a preheated 300 ºF (150 ºC) oven. Roast until rare or
medium done, as desired, allowing for carry-over cooking.
Thermometer readings:
Rare: 120 ºF (49 ºC)
Medium: 130 ºF (54 ºC)
(Outer slices will be more done than center)
Roasting time will be at least 3-4 hours.
4. Remove the meat from the pan and let stand in a warm place 30 minutes
before carving.
5. Drain off all but about 3-4 oz. (100 g.) of the fat from the roasting pan. Be
careful to retain any juices in the pan. Add the mirepoix to the pan.
6. Set the pan over high heat and cook until mirepoix is brown and moisture
has evaporated, leaving only fat, mirepoix, and browned drippings.
7. Pour off any excess fat.
8. Pour about a pint of stock into the roasting pan to deglaze it.
Stir over heat until brown drippings are dissolved.
9. Pour the deglazing liquid and mirepoix into a sauce pot with remaining
stock. Simmer until mirepoix is soft and liquid is reduced by about
one-third.
10. Strain through a china cup lined with cheesecloth into a bain marie. Skim
fat carefully. Season to taste with salt and pepper.
11. For service, stand the roast on its widest end. Cut down beside the
bones to free the meat, and slice the meat across the grain.
12. Serve each portion with 1 1/2 oz. (50 mL.) jus.

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Roast Beef Gravy

Ingredients:
Pan drippings from roast beef
Mirepoix:

250 g. Onions
125 g. Carrots
125 g. Celery

2 L. Brown stock
125 g. Tomato puree
125 g. Flour
Salt
Pepper
Worcestershire sauce

Procedure:
1. After removing the roast, add the mirepoix to the drippings in the
roasting pan.
2. Set the pan over high heat and cook until mirepoix is brown and
moisture has evaporated, leaving only fat, mirepoix, and browned
drippings.
3. Pour off and save the fat.
4. Deglaze the pan with some of the stock. Pour the deglazing liquid
and mirepoix into a sauce pot with remaining stick. Add the tomato
puree. Bring to a boil and reduce heat to a simmer.
5. Make a brown roux with the flour and 4 oz. (125 g.) of the reserved
fat. Cool the roux slightly and beat it into the simmering stock to
thicken it.
6. Simmer 15 to 20 minutes, until all raw flour taste is cooked out and
liquid is reduced slightly.
7. Strain through a china cap into a bain marie.
8. Season to taste with salt, pepper and Worcestershire sauce.

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Baked Meat Loaf

Ingredients:
500 g. Onions, fine dice
250 g. Celery, fine dice
60 mL. Oil
375 g. Soft bread crumbs
375 mL. Tomato juice, or stock or milk
3.75 kg. Ground beef
5 Eggs, beaten slightly
15 mL. Salt
2 mL. Black pepper
1.5 L. Tomato sauce or Spanish sauce of Creole sauce or
Sour Cream sauce

Procedure:

1. Saute the onions and celery in oil until tender. Remove from pan
and cool thoroughly.

2. In a large bowl, soak the bread crumbs in the liquid.
3. Add the sauteed vegetables, the meat, eggs, salt and pepper.

Mix gently until evenly combined. Do not overmix.
4. Form the mixture into 2 or 3 loaves in a bake pan, or fill loaf pans

with the mixture.
5. Bake at 350 ºF (175 ºC) about 1 to 1 1/2 hours, until done. Test

with a meat thermometer for internal temperature of 165 ºF
(74 ºC).
6. For service, cut the loaves into 4 oz. (125g.) slices. Serve with
2 oz. (60 mL.) sauce per portion.

Code No. PRESENTING Date Developed Date Revised Page
COOKED DISHES JUNE 2004 JAN. 20, 2006
48

Broiled Lamb Chops

Ingredients:
175 g. Onions, chopped fine
60 g. Salad oil
3.25 kg. Ground lamb
250 g. Soft, fresh bread crumbs
300 mL. Milk
30 g. Chopped parsley
7 mL. Basil
12 mL. Salt
5 mL. White pepper
25 strips Bacon

Procedure:
1. Saute the onion in oil until tender. Do not brown. Cool thoroughly.
2. Combine all ingredients except bacon in a bowl. Mix gently until
evenly combined. Do not overmix.
3. Scale the meat into 150 g. portions. Form the portions into thick
patties. About 3/4 inch (2 cm.) thick.
4. Wrap a strip of bacon around each pattie and fasten with picks.
5. Broil the patties under moderate heat until done, turning once.
(Patties may be browned under the broiler, arranged on a sheet
pan, and finished in the oven at 375 ºF (190 ºC).
6. Remove picks before serving.

Code No. PRESENTING Date Developed Date Revised Page
COOKED DISHES JUNE 2004 JAN. 20, 2006
49