Presenting cooked dishes, module 3

Beef Stroganoff

Ingredients:

60 g. Clarified butter
125 g. Onions, brunoise
250 g. Mushroom, sliced
60 mL. White wine*
30 g. Tomato paste
10 mL. Prepared mustard
750 mL. Demiglaze or Brown Sauce
300 mL. Sour Cream
Salt
1.25 kg. Pepper
Beef tenderloin tips, trimmed of all fat, cut into thin strips,
60 mL.
about 1 1/2 by 1/2 inch (3 by 1 cm.)
Oil

Procedure:
1. Heat the butter in the saute pan and saute the onion and
mushrooms briefly without letting them get brown.
2. Add the white wine and reduce by half over high heat.
3. Stir in the mustard and tomato paste. Then add the Demiglaze.
Reduce over high heat until thickened.
4. Stir in the sour cream and season to taste. Keep the sauce hot in
a bain marie.
5. Heat the oil in a sauce pan over high heat until almost to the smoke
point. Saute the beef quickly, until well browned but not
overcooked. It should still be pink inside. If necessary, saute in
several batches or in more than one pan, to avoid overcrowding
the pan.
6. Remove the meat from the pan and discard excess fat.
7. Add the sour cream sauce to the pan and bring to a simmer.
Stir in the meat and adjust the seasoning.
8. Serve immediately with noodles.

Code No. PRESENTING Date Developed Date Revised Page
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Chili Con Carne

Ingredients: Onion, small dice
1.25 kg. Green pepper,
625 g.
small dice
30 g. Garlic, chopped
125 g. Oil
2.5 kg. Ground beef
1 No. 10 can Tomatoes
300 g. Tomato paste
1.25 L. Brown stock
Chili powder
Salt
Pepper

Procedure:
1. Saute the onion, pepper, and garlic in oil in a heavy sauce pot until
tender but not browned. Remove from the pot.
2. Add the meat to the pot and brown over high heat, breaking the
meat up with a spoon as it browns. Drain off the fat.
3. Return the vegetables to the pot and add the remaining
ingredients.
4. Simmer uncovered until the chili has reduced to desired thickness,
about 45 to 60 minutes. Stir occasionally during cooking period.

Code No. PRESENTING Date Developed Date Revised Page
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Sweet and Sour Pork

Ingredients: Cooked pork
2.3 kg. Say Sauce
300 mL. Oil
125 mL. Sweet and Sour Sauce
2.5 L. Pineapple chunks
450 g.

Procedure:
1. Cut the pork into 1/2-inch ( 1 cm.) dice.
2. Mix the pork with the soy sauce so that it is all coated. Marinate
(in refrigerator) for an hour.
3. Drain the pork and saute in oil over high heat until browned. Drain
all fat from the pan.
4. Add sweet and sour sauce and simmer 15 minutes. Add
pineapple and heat through. Serve with boiled rice.

Macaroni, Ham and Cheese Casserole

Ingredients: Elbow macaroni
900 g. Cooked ham
900 g. Cheddar Cheese Sauce
3 L. Paprika

Procedure:
1. Cook macaroni in boiling salted water. Drain and rinse in cold
water.
2. Cut ham into small dice.
3. Mix ham and macaroni until evenly combined. Add the Cheese
Sauce and mix.
4. Pour mixture into a buttered hotel pan or bake pan. Cover the pan
with foil. Bake at 350ºF (175 ºC) about 20 minutes, until hot.
5. Uncover and sprinkle with paprika. Bake another 10 minutes
uncovered.

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INFORMATION SHEET #4-3

POULTRY AND GAME DISHES

Broiled Chicken

Ingredients:
5 Chicken – broilers,
about 900 g. each
125 mL. Melted butter (or oil)
Salt
Pepper

Procedure:
1. Split the chicken in half and prepare for broiling.
2. Brush the chickens on both sides with melted butter. Season
with salt and pepper.
3. 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.
4. 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.
5. Remove from broiler. To serve, place half a chicken on dinner
plate, skin side up.

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Pan-fried Chicken

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

Procedure:
1. Cut the chicken into 8 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 chikens, 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: Bacon
10 strips Onions, sliced
625 g. Chicken livers, cleaned ans cut in half
1.25 kg. Rosemary
1/2 tsp. Salt
Pepper

Procedure:
1. Cut the bacon strips in half. Place them in a saute pan and fry
over low heat until crisp.
2. Remove the bacon from the pan and drain. Pour oiff and save the
bacon fat, leaving about 30 g. in the pan for the next step.
3. Place the pan over high heat and add the onions. Saute until
browned. Remove the onions from the pan.
4. Add another ounce of bacon fat to the pan and place over high
heat.
5. Quickly dry the chicken livers with paper toweling and place in the
hot pan. Saute until browned on all sides,
6. Add the rosemary and continue to saute until the livers are cooked
through but still pink inside.
7. 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.)
8. Plate and garnish each portiion with two half strips of bacon.

Code No. PRESENTING Date Developed Date Revised Page
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Arroz con Pollo (Spanish Rice with Chicken)

Ingredients:
6 Chickens, 1.4 kg. each
90 mL. Olive oil
500 g. Onion, small dice
500 g. Green peppers, medium dice
20 mL. Garlic, chopped fine
10 mL. Paprika
1 L. Long-grain rice, raw
1.5 L. Chicken stock
900 g. Fresh tomatoes, 1-inch dice or
700 g. Canned tomatoes, diced
Salt
Pepper
600 g. Frozen peas, thawed
125 g. Pimientos, cut into thin strips

Procedure:
1. Cut the chickens into 8 pieces each.
2. Heat the olive oil in a large saute pan. Brown the chickens on
all sides. Transfer the pieces to a brazier as they are brownes.
Drain off and discard about one-third of the fat in the pan.
3. Place the onion, green pepper, and garlic in the saute pan in
which the chicken was browned. Saute over medium heat until
the vegetables are almost tender.
4. Add the paprika and rice and stir until the grains are coated
with fat.
5. Add the stock and tomatoes. Bring to a boil. Season the liquid
to taste with salt and pepper.
6. Pour the contents of the pan over the chicken in the brazier.
Cover and place in a 325 ºF (165 ºC) oven untl the rice and
chicken are cooked, about 20-30 minutes.
7. At service time, stir in the peas and garnish with pimiento strips.

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Basic Bread Dressing

Ingredients: Onion, small dice
500 g. Celery, small dice
250 g. Fat such as butter, chicken fat, or bacon fat
250 g. White bread, 2 days old
1 kg. Chopped parsley
30 g. Sage
1 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. White pepper
1/2 tsp. Salt
2 tsp. Chicken stock, cold
0.5 - 1 L.

Procedure:
1. Saute the onion and celery lightly in the fat until tender bit not
browned. Cool thoroughly.
2. Cut the bread into small cubes. (If desired, crusts may be trimmed
first.)
3. Combine the bread and cooked vegetables in a large stainless
steel bowl. Add the herbs and seasonings and toss gently until
all ingredients are well mixed.
4. Add the stock a little at a time, and mix the dressing lightly after
each addition. Add just enough to make the dressing slightly
moist, neither dry nor soggy. Adjust the seasonings.
5. Place in a greased bake pan and bake at 375 ºF (190 ºC) until
hot at the center, about 1 hour.

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JOB SHEET #4-2

TITLE: Prepare A Meat Dish

Purpose: To prepare a meat dish.
Equipment, Tools and Materials: As indicated in your chosen recipe.
Precautions: Use only the meat cuts prescribed for your recipe.

Procedures:

1. Choose a meat recipe from among those given in Information Sheet #3-2.
Bring the ingredients needed to the class.

2. Organize materials and ingredients for cooking your chosen meat dish.
3. Cook your meat dish as prescribed in the recipe.
4. Put your cooked dish on proper container for display.
5. Organize a taste test panel.

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INFORMATION SHEET #4-4

SEAFOOD DISHES

Baked Fish with Tomatoes and Mushrooms

Ingredients:
24 Small whole fish, about 375g. each
Salt
Pepper
Thyme
10 Parsley sprigs
Olive oil
250g. Onion, small dice
30 g. Shallots, minced
250 g. Mushrooms, chopped
500 g. Tomato concassée
250 mL. Dry white wine

Procedure:
1. Scale and clean the fish but leave the heads on. Season the fish
inside and out with salt and pepper, and put a small pinch of thyme
and a sprig of parsley in the cavity of each.
2. Select as many baking pans as necessary to just hold the fish in
single layer. Oil the pans with a little olive oil.
3. Saute the onions and shallots in a little olive oil for about a minute.
Add the mushrooms and saute lightly.
4. Put the sauteed vegetables and the tomatoes in the bottoms of the
baking pans.
5. Put the fish in the pans. Oil the tops lightly. Pour in the wine.
6. Bake at 400 ºF (200ºC) until the fish is done. The time will vary but
will average around 15 to 20 minutes. Baste often with the liquid in
the pan.
7. Remove the fish and keep them warm until they are to be plated.
8. Remove the vegetables from the pans with a slotted spoon and
check for seasonings. Serve a spoonful of the vegetables with the
fish, placing it under or alongside each fish.
9. Strain, degrease, and reduce the cooking liquid slightly. Just
before serving, moisten each portion with a tablespoon or two of
the liquid.

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Broiled Shrimp, Scampi Style

Ingredients:
50 Shrimp, size 16-20 per pound
175 g. Butter
125 mL. Oil, preferably olive oil
15 mL. Garlic, chopped very fine
30 mL. Lemon juice
30 mL. Chopped parsley
Salt
Pepper

Procedure:
1. Peel, devein, and butterfly the shrimp. Leave tails on.
2. Place shrimp in individual service casserole dishes or in a shallow
bake pan, tails up and cut side down. (Shrimp will curl more when
cooked, so tails will stand up as shrimp are broiled.)
3. Keep refrigerated until needed.
4. Heat butter and oil in saucepan until the butter is melted.
5. Add the garlic, lemon juice, parsley, salt, and pepper.
6. Pour the butter sauce over the shrimp.
7. Place under the broiler at medium heat. Broil until the tops are
lightly browned.
8. Transfer the shrimp to the oven above the broiler for a few
minutes to finish cooking.

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Spicy Shrimp or Scallop Saute

Ingredients:
1 tsp. Paprika
1/4 tsp. Cayenne
1/4 tsp. Black pepper
1/2 tsp. White pepper
1/4 tsp. Thyme
1/4 tsp. Basil
1/4 tsp. Oregano
1/2 tsp. Salt
1.25 kg. Peeled, deveined shrimps, or scallops
175 g. Onion, sliced
1 clove Garlic

Procedure:
1. Mix together all the spices, herbs and salt.
2. If the shrimp or scallops are wet, dry them with paper towels. If you
are using sea scallops and they are large, cut them into halves or
quarters.
3. Toss the shrimp or scallops with the dry seasonings.
4. Saute the onion and garlic in a little clarified butter until they are
tender and only lightly browned. Remove them from the pan and
set the, aside.
5. Add a little more butter to the pan and toss to combine. Serve
immediately, accompanied by white rice.

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JOB SHEET #4-3

TITLE: Prepare A Seafood Dish

Purpose: To prepare a seafood dish.
Equipment, Tools and Materials: As indicated in your recipe of choice.
Precautions: Seafood spoil very fast!

Procedures:

1. Select a recipe from among those given in Information Sheet #3-4.
Bring the ingredients for your chosen dish.

2. Organize your ingredients and cooking tools.
3. Cook the dish as directed in your recipe of choice.
4. Arrange in proper container for display purposes.
5. Organize taste test panel.

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INFORMATION SHEET #4-5

EGG DISHES

Eggs Benedict

Ingredients:
1/2 English muffin
Butter
1 Egg, fresh
1 slice Canadian bacon or ham,
cooked (about 60 g,)
50 mL. Hollandaise Sauce

Procedure:
1. Toast the muffin half. Spread it with butter and place on a serving
plate.
2. Poach the egg according to the basic procedure given in this
section.
3. While the egg is poaching, heat the Canadian bacon or ham for a
minute on a hot griddle or in a saute pan. Place the meat on top of
the toasted muffin.
4. Drain the poached egg well and place it on top of the Canadian
bacon.
5. Ladle Hollandaise Sauce over the top. Serve immediately.

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Cheese Souffle

Ingredients:

Butter

Parmesan cheese or dry bread crumbs

Roux:

75 g. Butter

75 g. Flour

750 mL Milk, hot

1 tsp. White pepper

pinch Cayenne

pinch Nutmeg

12 Egg yolks

300 g. Gruyere cheese, coarsely grated

12-15 Egg whites

1/4 tsp. Salt

Procedure:
1. Select three 1 1/2 L. souffle dishes (4 portions each) or two 2-L.
dishes (6 portions each). Butter the insides of the dishes well.
Sprinkle with cheese or crumbs so that the bottom and sides are
completely coated.
2. Make a white roux with the butter and flour. Cook the roux a few
minutes.
3. Beat in the hot milk. Bring to a boil, while stirring. Cool and stir until
very thick and smooth.
4. Remove from the heat. Stir in the salt, pepper, cayenne and
nutmeg.
5. Add egg yolks to the hot sauce and quickly mix in with a wire whip.
6. Stir in the cheese.
7. Beat the egg whites with the salt until they form stiff peaks.
8. Fold the egg whites into the cheese mixture.
9. Pour the mixture into the prepared souffle dishes.
10. Place the dishes in a preheated 375ºF (190ºC) oven. Bake for 40
minutes without opening the oven door. After this time, check for
doneness by very gently shaking the dishes. If the centers are firm
and do not jiggle, the souffles are done. If necessary, bake another
5-10 minutes.
11. Remove from oven and serve immediately.

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INFORMATION SHEET #4-6

PASTA AND FARINACEOUS DISHES

Tomato Sauce for Pasta

Ingredients: Olive oil
500 mL. Onion, chopped fine
225 g. Carrot, chopped fine
225 g. Celery, chopped fine
225 g. Whole tomatoes
1 No, 10 can Garlic, minced
2 cloves Salt
30 g. Sugar
1 tbsp.

Procedure:
1. Heat the olive oil in a large sauce pot. Add the onions, carrots,
and celery and saute lightly for a few minutes. Do not let them
brown.
2. Add remaining ingredients. Simmer uncovered about 45 minutes,
until reduced and thickened.
3. Pass through a food mill. Taste and adjust seasonings.

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Fresh Egg Pasta

Ingredients: Bread flour
450 g. Eggs
5 Olive oil
15 mL. Salt
pinch

Procedure:
1. Put the flour in a mound on a work surface. Make a well in the
center and add the eggs, oil and salt.
2. Working from the center outward, gradually mix the flour into the
eggs to make a dough.
3. When the dough is firm enough to knead, begin kneading the
dough, incorporating more of flour. If the dough is still sticky when
all the flour has been incorporated, add more flour, a little at a
time. Knead well for at least 15 minutes.
4. Cover the dough and let it rest for at least 30 minutes.
5. Cut the dough into 3 to 5 pieces. Set the rollers of a pasta
machine at the widest opening. Pass the pieces of dough through
the machine, folding them in thirds after each pass and dusting
them lightly with flour to keep them from getting sticky. Continue
passing each piece through the machine until it is smooth.
6. Working with one piece of dough at a time, decrease the width
between the rollers one notch and pass the dough through them
again. After each pass, turn the rollers one notch narrower, dust
the dough with flour, and pass through again Continue until the
dough is as thin as desired. The pasta is now ready to cut into
desired shapes and to cook.

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Fettucine Alfredo

Ingredients:
250 mL. Heavy cream
60 g. butter
700 g. Fresh fettucine
250 mL. Heavy cream
175 g. Freshly grated parmesan cheese
Salt
Pepper

Procedure:
1. Combine the cream and butter in a saute pan. Bring to a simmer,
reduce by one-fourth, and remove from heat.
2. Drop the noodles into boiling salted water, return to a full boil, and
drain. The noodles must ne slightly undercooked because they will
cook further in the cream.
3. Put the drained noodles in the pan with the hot cream and butter.
Over low heat, toss the noodles with two forks until they are well
coated with the cream.
4. Add the remainder of the cream and the cheese and toss to mix
well.
5. Add salt and pepper to taste.
6. Plate and serve immediately. Offer additional grated cheese at the
table.

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Spaghetti Puttanesca

Ingredients:
1.6 Kg. Tomatoes, preferably fresh
60 mL. Olive oil
5 cloves Garlic, chopped
15 Anchovy fillets, chopped
30 g. Capers, drained
150 g. Black olives, pitted and sliced
2 mL. Oregano
45 mL. Chopped parsley
30 mL. Olive oil
Salt
Pepper
900 g. Spaghetti

Procedure:
1. Peel, seed, and dice the tomatoes, and let them stand in a
colander. If using canned tomatoes, drain them and chop them
coarsely.
2. Heat the olive oil in a saute pan over moderate heat. Add the
garlic and saute for a minute.
3. Add the anchovy fillets and saute for a few seconds.
4. Add the tomatoes, capers, and olives. Bring to a boil. Cook 2 to
3 minutes.
5. Remove from heat. Add the oregano, the parsley, and the
second quantity of olive oil. Season to taste with salt and pepper.
6. Boil the spaghetti, drain, toss with the sauce, and serve
immediately. Grated cheese is usually not served with this dish.

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Macaroni and Cheese

Ingredients: Elbow macaroni
450 g. Medium Bechamel, hot
1 L. Dry mustard
5 mL. Tabasco
dash Cheddar cheese, grated
450 g. Garnish:
Bread crumbs
Paprika

Procedure:
1. Cook macaroni according to basic method for boiling pasta. Drain
and rinse in cold water.
2. Flavor the white sauce with the dry mustard and Tabasco.
3. Mix the macaroni with the cheese. Combine with the Bechamel.
4. Pour into a buttered half-size hotel pan. Sprinkle with bread crumbs
and paprika.
5. Bake at 350 ºF (175 ºC) until hot and bubbling, about 30 minutes.

Note: Cheese sauce may be used instead of Bechamel.
If so, reduce grated cheese to 100 g.

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SELF-CHECK #4-1

Test 1.

1. What are the examples of Farinaceous dishes?
_______________________________________________________________
_______________________________________________________________

2. What is the test for doneness of the souffle dishes?
_______________________________________________________________
_______________________________________________________________

3. What are the meat cut used for the following dishes?
a. _________________________________________________________
b. _________________________________________________________
c. _________________________________________________________

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ANSWER KEY #4-1

Test1.
1. Pasta dishes such as: Fetuccini, spaghetti, macaroni
2. Check for doneness by shaking the dish very gently. If the center of the souffle
is firm and do not jiggle, the souffle is done.
3. a. Beef Tenderloin Tips
b. Ground Beef
c. Beef Rib, Bone Rib

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE HOT MEALS
Module Title: Presenting Cooked Dishes

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Identify the standard serving portions of XX
different hot meals. XX
XX
2. Perform standardized serving XX X
portions

3. Check/Maintain food quality before
serving.

4. Present cooked dishes

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: PRESENTING COOKED DISHES
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Identify standard serving portions of different hot meals.
1. Different cuts and serving portions of meat, seafoods and
vegetables are determined according to standard weigh
and measurement.
2. Knowledge of following standards of portioning and costing
is explained.
3. Methods and techniques of portioning is explained.
B. Perform standardized serving portions.
1. Different cuts and serving portions are performed
according to standard weigh and measurement.
2. Methods and techniques of portioning are applied
according to standard cost/pricing.
3. No trimmings/scratches remained/left.
C. Check/Maintain food quality before serving.
1. Time and temperature of foods are ensured 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.
D. Present cooked dishes.
1. Standard portioning of food is performed.
2. Simple and attractive 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.

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WRITTEN TEST

Identify the following:
____________ 1. Refer to the actual number of pieces present in the food or dish.
____________ 2. Punta y pecho is a local term for _____.
____________ 3. Pork chop is an English term for _____.
____________ 4. Meat can be identified by the shape of the _____.
____________ 5. Refers to eviscerated, scaled or skinned fish.
____________ 6. The measurement of portions to ensure the correct amount of an item

served.
____________ 7. Used for portioning stews and “wet dishes.”
____________ 8. Refers to the cost of the components of the food itself.
____________ 9. A type of pricing method wherein the price is set by the market

conditions and competitors.
____________ 10. Bacteria multiplies rapidly at conditions of _____.

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment

Given the following materials, tools and equipment the candidate/trainee must be able
to properly prepare tools/equipment and ingredients for hot meals.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

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.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Presenting Cooked Dishes

Learning Outcome #1: Identify the basics of serving portions of hot meal.

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.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

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.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

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.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Presenting Cooked Dishes

Learning Outcome #4: Present cooked dishes

Assessment Criteria:

1. Standard portioning of food is performed.
2. Simple and attractive 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.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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TECHNICAL TERMS

Biological Hazard - the threat to food safety caused by contamination of food with
pathogenic microorganisms.
Chemical Hazard - the threat to food safety caused by contamination of food with chemi-
cal substances.
Contamination - the unintended presence of harmful substances in food,
Cost - the resources expended or sacrificed in order to achieve an objective.
Credits - refer to goods consumed but were not intended to generate a direct sale.
Edible Portion - Weight after trimming, preparation and cooking.
Grade - the rating of quality of meals, poultry and eggs. Grading is a voluntary service.
Inventory - a detailed and complete list of goods in stock.
Market - the set of actual or potential customers for a product or service.
Procedures - detailed guidelines for planned activities that occur regularly.
Purchased - refers to the weight before trimming of removal of undesired parts.
Standard - a measure used to define and evaluate compliance with a regulation.
Standardized Recipe - a recipe that has been carefully tested under controlled conditions.

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LIST OF BOOKS FOR FURTHER READING

De Leon, Claudio, Chavez, Guzman. BASIC FOODS FOR FILIPINOS. 3rd ed. Merriam
and Webster Bookstore. 1999.

Fajardo, R.C. HANDBOOK IN QUANTITY COOKERY. NDAP - Merriam School and Office
Supplies Corp. 1977.

Gissler, Wayne. PROFESSIONAL COOKING. 3rd ed. John Wiley and Sons, Inc. Canada.
1995.

McSwane, Rue, Linton. ESSENTIALS OF FOOD SAFETY AND SANITATION. 3rd ed.
Pearson Education South Asia Pacific Ltd. 2003.

Palacio, Theis. WEST AND WOOD’S INTRODUCTION TO FOODSERVICE. 8th ed.
Pearson Education Asia Pacific Ltd. 2000.

Splaver, B. SUCCESSFUL CATERING. Van Nostrand Reinhold Co. 1982

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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