Preparing meals and dishes for hot meals, module 2

TOURISM

HOTEL AND RESTAURANT KITCHEN SERVICE PROVIDER NCII

PREPARE HOT MEALS

Module 2

PREPARING MEALS
AND DISHES FOR
HOT MEALS

LEARNER’S GUIDE
Code No. PREPARING MEALS AND DISHES Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006
FOR HOT MEALS

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Preparing Meals and Dishes for Hot Meals. 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 Meals and Dishes for 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
Preparing Meals and Dishes for Hot Meals
MODULE :

INTRODUCTION:

This module covers the basic knowledge and skills of cooking meals and dishes
according to recipe requirements/procedure and keeping food safety during preparation.

LEARNING OUTCOMES:

1. Perform personal hygiene.
2. Explain theoretical aspect of preparing hot meals.
3. Perform cooking hot meals.
4. Store/Freeze food stuffs.
5. Perform housekeeping after preparation

ASSESSMENT CRITERIA

1. Twenty (20) seconds hand washing is observed (well-trimmed and no nail polish).
2. Clean working outfit is worn based on standard uniform.
3. Mentally and physically relaxed and fit to work (free from any sign of stress or illness).
4. Common culinary terms are explained/understood based on manual.
5. Methods/Techniques of cooking are identified according to hotel and restaurant

standards.
6. Knowledge of different condiments, herbs, spices and seasoning, its use and

purposes, locally and internationally are understood and explained.
7. Knowledge of basic and compound recipes are identified based on its uses and

functions.
8. Basic skills of cooking hot meals are demonstrated.
9. Hot meals are cooked according to recipe requirement/procedure.
10. Time and temperature of preparing hot meals are closely monitored according to

standard requirement.
11. Tools, utensils and equipment used in accordance with the standard requirement/

manuals.
12. Safety measures in cooking hot meals are observed/applied throughout the activity.
13. Proper storage/freezer for food stuffs is selected.
14. Required temperature of storage is attained/maintained.
15. Food safety is maintained based on quality standards.
16. Used tools and equipment are cleaned and dried based on housekeeping procedure.
17. Working are are cleaned and sanitized.
18. Range, ceilings and ventilation are checked.
19. Requested tools and equipment returned complete and in proper condition.
20. Storage, windows and doors are properly closed based on safekeeping standards.

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII

Unit of Competency : Prepare Hot Meals

Module : Preparing Meals and Dishes for Hot Meals

Learning Outcome #1 : Perform personal hygiene

Assessment Criteria:

1. Twenty (20) seconds hand washing is observed (well-trimmed and no nail polish)
2. Clean working outfit is worn based on standard uniform.
3. Mentally and physically relaxed and fit to work (free from any sign of stress or

illness).

Resources: Supplies & Materials
Equipment & Facilities
1. Pens
1. Audio Visual Room 2. Papers
2. Television 3. Manuals
3. VCD Players 4. Video tapes

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: Perform personal hygiene

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Practice hygiene and • Information Sheet #1-1:
sanitation in handling “Personal Hygiene and Sanitation”
food.
• Job Sheet #1-1:
2. Perform Job Sheet #1-1 “Hygiene Standard/Inspection
(Actual Test of Hygiene Standards)
3. Complete self-check
• Self-Check #1-1
4. Refer to Model Answer
• Answer Key #1-1

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INFORMATION SHEET #1-1

PERSONAL HYGIENE AND SANITATION

A. PERSONAL HYGIENE FOR KITCHEN WORKERS

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 soiled 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 hair nets 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.

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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.

B. CHECKLIST FOR PERSONAL CLEANLINESS

1. Grooming Habits

\ daily bath or shower
\ use of deodorant
\ clean teeth
\ dodor-free breath
\ clean well-kept hair
\ trimmed nails and clean hands
\ clean undergarments

2. General Apperance

\ clean and neat uniform
\ clean socks and shoes
\ only necessary jewelry (watch and wedding band)
\ moderate use of make-up
\ conservative use of perfume
\ good posture

3. Attitudes

\ pleasant disposition and facial expression
\ friendliness
\ courtesy

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JOB SHEET #1-1

TITLE: Hygiene Standard Inspection

Purpose: Inspection to ensure maintenance of hygiene standards
in food personnel.
Equipment, Tools and Materials: Checklist of hygiene standards.
Precautions: Infection can easily be spread for lack of hygienic
practices.

Procedures:

1. The teacher of class may inspect that all members of the class observe proper
hygiene and personal sanitation or;

2. The class maybe divided into pairs and each one inspects the other.

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SELF-CHECK #1-1

Test 1. True or False. Write TRUE if the statement is correct, and FALSE if the
statement is wrong.

__________ 1. Washing hands is a very important practice in preventing the spread
of food borne illnesses.

__________ 2. There is no need to cover head with hair nets.
__________ 3. Long nails harbor bacteria and other organisms.
__________ 4. Cuts and abrasions such as burns whould be covered with water

proof bandage.
__________ 5. Washing hands is not necessary when switching from working

with raw food to cooked food.

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ANSWER KEY #1-1

Test 1. True or False
1. True
2. False
3. True
4. True
5. False

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII

Unit of Competency : Prepare Hot Meals

Module : Preparing Meals and Dishes for Hot Meals

Learning Outcome #2 : Explain theoretical aspect of preparing hot meals.
Assessment Criteria:

1. Common culinary terms are explained/understood based on manual.
2. Methods/Techniques of cooking are identified according to hotel and restaurant

standards.
3. Knowledge of different condiments, herbs, spices and seasonings, its use and

purposes, locally and internationally are understood and explained.
4. Knowledge of basic and compound recipes are identified based on its uses and

functions.

Resources: Supplies & Materials
Equipment & Facilities
1. Pens
1. Audio Visual Room 2. Papers
2. Television 3. Manuals
3. VCD Player 4. Video tapes

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

Code No. PREPARING MEALS AND DISHES Date Developed Date Revised Page
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Learning Outcome #2: Explain theoretical aspect of preparing

hot meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and understand • Information Sheet #2-1:
food theory “Food Theory”

2. Familiarize with • Information Sheet #2-2:
the methods of cooking “Methods of Cooking Hot Meals
hot meals
• Information Sheet #2-3:
3. Study and recognize “Local and International
importance of Condiments, Herbs, Spices
condiments, herbs, and Seasonings: Their Use
spices and seasonings and Purpose”

4. Perform Job Sheet #2-1 • Job Sheet #2-1:
“Recognizing Condiments,
5. Familiarize with cuts Herbs, Spices and Seasonings”
of meat and vegetables
• Information Sheet #2-4: “Cuts of
6. Perform Job Sheet #2-2 Meat and Vegetables”
7. Complete self-check
8. Refer to Model Answer • Job Sheet #2-2: “Cutting Vegetables”

• Self-Check #2-1

• Answer Key #2-1

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INFORMATION SHEET #2-1

FOOD THEORY

To cook food means to heat it in order to make certain changes in it. Skillful cooks
know exactly what changes they want to make and what they want to make and what they
have to do to get them right. To learn these cooking skills, it is important for you to know why
foods behave as they do when heated. For this you have to study a little theory to support
your practice in the kitchen.

A. EFFECTS OF HEAT ON FOODS

Foods are composed of proteins, fats , carbohydrates, and water, plus small amounts
of other compounds such as minerals (including salt), vitamins, pigments (coloring agents),
and flavor elements. It is important to understand how these components react when heated
or mixed with other foods. You will then be better equipped to correct cooking faults when
they occur and to anticipate the effects of changing coking methods, cooking temperatures,
or ingredient preparations.

In other words, when you know why foods behave as they do, you can then
understand how to get them to behave as you want them to.

Proteins and Heat

1. Protein is a major component of meats, poultry, fish, eggs, milk and milk products.
It is present in smaller amounts in nuts, beans, and grains.

2. Coagulation. As proteins are heated, they become firm, or coagulate. As the
temperature increases, they shrink, become firmer, and lose more moisture.
Exposure of proteins to excessive heat toughens and makes them dry. Most proteins
complete coagulation or are “cooked” at 160ºF to 185ºF (71ºC to 85ºC).

3. Connective tissues are special proteins that are present in meats. Meats with a
great deal of connective tissue are tough, but some connective tissues are dissolved
when cooked slowly with moisture. By cooking tough meats properly, therefore, they
can be made more tender.

4. Acids, such as lemon juice, vinegar, and tomato products do two things to proteins:
a. They speed coagulation.
b. They help dissolve some connective tissues.

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Carbohydrates and Heat

1. Starches and sugars are both carbohydrates. Both compounds are present in foods
in many different forms. They are found in fruits, vegetables, grains, beans and nuts.
Meats and fish also contain a very small amount of carbohydrate.

2. For the cook, the two most important changes in carbohydrates caused by heat are
caramelization and gelatinization.

a. Caramelization is the browning of sugars. The browning of sauteed
vegetables and the golden color of bread crust are forms of caramelization.

b. Gelatinization occurs when starches absorb water and swell. This is a major
principle in the thickening of sauces and in the production of breads and
pastries.

Acids inhibit gelatinization. A sauce thickened with flour or starch will be t
hinner if it contains acid.

Fruit and Vegetable Fiber and Heat

1. Fiber is the name for a group of complex substances that give structure and firmness
to plants. This fiber cannot be digested.

2. The softening of fruits and vegetables in cooking is in part the breaking down of fiber.

3. Sugar makes fiber more firm. Fruit cooked with sugar keeps its shape better than
fruit cooked without sugar.

4. Baking soda (and other alkalis) make fiber softer. Vegetables should not be cooked
with baking soda because they become mushy and lose vitamins.

Fats and Heat

1. Fats are present in meats, poultry, fish, eggs, milk products, nuts and whole grains,
and, to a lesser extent, in vegetables and fruits. Fats are also important as cooking
mediums, as for frying.

2. Fats can be either solid or liquid at room temperature. Liquid fats are called oils.
Melting points of solid fats vary.

3. When fats are heated, they begin to break down. When hot enough, they deteriorate
rapidly and begin to smoke. The temperature at which this happens is called the
smoke point, and it varies for different fats. A stable fat – one with a high smoke point
– is an important consideration in deep-fat frying.

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Minerals, Vitamins, Pigments and Flavor Components and heat

1. Minerals and vitamins are important to the nutritional quality of the food. Pigments
and flavor components are important to a food’s appearance and taste and may
determine whether the food is appetizing enough to eat. So it is important to preserve
all these elements.

2. All of these components may be leached out, or dissolve away, from foods by other
elements present during cooking.

3. Vitamins and pigments may also be destroyed by heat, by long cooking, and by other
elements present during cooking.

4. It is important, then, to select cooking methods that preserve, as much as possible, a
food’s nutrients and appearance. This will always be a consideration when cooking
techniques are explained in the remainder of this book.

B. HEAT TRANSFER

In order for food to be cooked, heat must be transferred from the heat source ()such
as a gas flame or an electric element) to and through the food. Understanding the ways in
which heat is transferred and the speed at which it is transferred helps the cook control the
cooking process.

Heat is transferred in three ways: conduction, convection and radiation.

1. Conduction

Conduction occurs in two ways:

a. When heat moves directly from one item to something touching it. For example: from
the top of the range to a soup pot placed on it, from the pot to the broth inside, and
from the broth to the solid food items in it.

b. When heat moves from one part of something to an adjacent part of the same item.
For example: from the exterior of a roast to the interior, or from a sauté pan to its
handle.

Different materials conduct heat at different speeds. Heat moves rapidly through
copper and aluminum, more slowly in stainless steel, slower yet in glass and
porcelain. Air is a very poor conductor of heat.

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2. Convection

Convection occurs when heat is spread by the movement of air, steam or liquid
(including hot fat). There are two kinds of convection:

a. Natural. Hot liquids and gases rise, while cooler ones sink. This, in any oven, kettle
of liquid, or deep-fat fryer there is a constant, natural circulation that distributes heat.

b. Mechanical. In convection ovens and convection steamers, fans speed the
circulation of heat. Thus, heat is transferred more quickly to the food, and the food
cooks faster.

Stirring is a form of mechanical convection. Thick liquids cannot circulate as
quickly as thin ones, so the rate of natural convection is slower. This explains in parts
why it is so easy to scorch thick soups and sauces. The heat is not carried away from
the bottom of the pan quickly enough, so it stays concentrated on the bottom and
scorches the food. Stirring redistributes the heat and helps prevents this. (Using
heavy pots made of a material that conducts heat well also helps prevent scorching,
because the pot conducts the heat more quickly and evenly all across the bottom and
up the sides.)

3. Radiation

Radiation occurs when energy is transferred by waves from the source to the food.

The waves themselves are not actually heat energy, but are changed into heat energy
when they strike the food being cooked. (Light waves, radio waves, and X rays are ex-
amples of radiation not used for cooking.)

Two kinds of radiation are used in the kitchen.

a. Infrared. Broiling is the most familiar example of infrared cooking. In a broiler, an
electric element or a ceramic element heated by a gas flame becomes so hot that it
gives off infrared radiation, which cooks the food. There are also high-intensity
infrared ovens designed to heat food rapidly.

b. Microwave. In microwave cooking, the radiation generated by the oven penetrates
part way into the food, where it agitates the molecules of water. The friction caused
by this agitation creates heat, which cooks the food.

1. Because microwave radiation affects only water molecules, a completely
waterless material will not heat up in a microwave oven. Plates become hot
only when heat is conducted to them by hot foods.

2. Because most microwaves penetrate no more than about 2 inches into foods,
heat is transferred to the center of large pieces of food by conduction, just as in
roasting.

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C. COOKING TIMES

It takes time to heat a food to a desired temperature, the temperature at which a food
is “done” (meaning that the desired changes have taken place). This time is affected by
three factors:

1. Cooking temperature.

This means the temperature of the air in the oven, the fat in the fryer, the
surface of a griddle, or the liquid in which a food is cooking.

2. The speed of heat transfer.

Different cooking methods transfer heat at different rates, as shown in these
examples:

Air is a poor conductor of heat, while steam is much more efficient. A jet of
steam (212 ºF/100 ºC) will easily burn your hand, but you can safely reach into an oven
at 500 ºF (260 ºC). This is why it takes longer to bake potatoes than to steam them.

A convection oven cooks faster than a conventional oven, even if both are set
at the same temperature. The forced air movement transfers heat more rapidly

3. Size, temperature, and individual characteristics of the food.

For example:

A small beef roast cooks faster than a large one.
A chilled steak takes longer to broil than one at room temperature.
Fish items generally cook more quickly than meats.

Because there are so many variables, it is very difficult or even impossible to
determine exact cooking times in most recipes. Different ovens, fryers, and
steamers, for example, may transfer heat more or less efficiently or have different
recovery times. Roasting charts that give cooking times for various cuts of meat can
be used only as guidelines, and the cook must use his or her judgment to make the
final determination of doneness.

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INFORMATION SHEET #2-2

METHODS OF COOKING HOT MEALS

Introduction

Cooking methods are categorized into moist cooking or dry cooking depending on
the medium used. The specific cooking medium used for a particular recipe depends on the
characteristics desired in the finished product.

In moist heat cooking, water as liquid or as steam is the medium for heat transfer.
Temperature of cooking ranges from 70 ºC, which is simmering, to boiling at 100 ºC. Higher
temperature is possible with the use of a pressure cooker. Table 2.1 shows the relationship
of pressure to boiling point of water.

Table 2.1. Boiling Temperature of Water at Various Pressures

Pressure in psi Boiling Point (Fahrenheit) Boiling Point (Celsius)

0 212 100
5 228 109
10 240 116
15 250 121

Conserving Nutrients When Cooking

While a menu may be properly planned according to the principles of good nutrition,
nutrients in food are easily lost and destroyed through improper methods of preparation.
Some minerals and vitamins are soluble in water and are, therefore, lost when the food is
exposed to air or stored for long periods of time. Most vitamins are destroyed by high heat.
Some are destroyed when exposed to light. Thiamine and Vitamin C are destroyed when
baking soda is added to food. Proteins become denatured and indigestible with high heat or
when exposed to evaporation.

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Suggestions for conserving nutrients in preparation and cooking

1. Fruits and vegetables should be washed before peeling.

2. Vegetables and fruits should not be cut up long before they are to be cooked or served.
Fruit juices are squeezed just before serving. Long exposure to air will oxidize the
vitamins.

3. Fruits and vegetables must be peeled very thinly.

4. When cooking vegetables, the cooking water should not be thrown out. It could be
used for sauces or soups.

5. Water must be at boiling point before adding the vegetables. This inactivates the
enzymes, which causes oxidation, as well as speeds heating time.

6. Vegetables should not be overcooked. These should be cooked only to the
tender-crisp stage, not until mushy.

7. Pots should be kept covered while cooking to shorten cooking time and retain heat.
Opening of pots should be minimized when cooking.

8. Foods should not be stirred while cooking to prevent mixing-in cool air.

9. Vegetable should be served immediately after cooking. Long standing destroys some
vitamins.

10. Baking soda should not be used when cooking vegetables. While baking soda
preserves the green color of vegetables, it also destroys some vitamins.

11. When cooking frozen vegetables, it is nit necessary to thaw beforehand. Instead, these
must be placed directly into the boiling water.

12. It is preferable to cook vegetables in their skins. Some vitamins and minerals are
found in the skin. In the process of cooking, these move in to the interior.

13. In cleaning rice, it must be washed only once or twice, and the rice washings are used
for soups whenever possible.

14. Meats, fish and poultry should not be overfried, because the protein content is made
undigestable.

15. Foods should be stored properly.

16. Milk are to be stored away from light, or colored bottles are used to prevent riboflavin
destruction.

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17. In boiling meats, low heat is used to allow for proper coagulation and softening.

18. The proper equipment for cooking must be used. The right size of pan must be used
with the right cover.

A. MOIST COOKING METHODS

Moist heat cooking generally develops less flavor compared to dry heat cooking. Moist
heat cooking methods are best for the following conditions:

1. Less tender cuts of meat, where the connective tissue collagen requires water and
prolonged heating to convert to gelatin which is soft.

2. Starchy foods where water is necessary to hydrate the starch molecule for
gelatinization.

3. Fruits and vegetables with cellulosic materials which need to be softened.

The deficiency of flavor is compensated by the addition of broth, seasoning like salt,
spices, or in the case of fruits, sugar.

1. Boiling

Sufficient water is brought to boiling before the food to be cooked is added. The
amount of water must be enough to completely submerge the food. Boiling is indicated by
large bubbles rapidly breaking on the surface. The thermometer registers 100ºC (212ºF)
when water boils at sea level. When the food is cooked, the water may or may not be
drained. The drained water may be utilized as a basic soup stock so that leached out
nutrients and flavor can be used.

In actual cooking, boiling is generally reserved only for certain vegetables and starchy
foods such as root crops and pasta. Lower temperature will make pasta soggy. The high
temperature toughen the proteins of meat, fish and eggs and the rapid bubbling can break up
delicate food. Simmering and poaching are the more appropriate methods of cooking in hot
water.

Simmering means to cook in liquid that is gently bubbling. The water
temperature would be 85ºC to 96ºC. Most tenderizing of tougher meat cuts are done as
simmering temperatures. Boiling in most recipes actually means simmering.

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Poaching is another variation of boiling but less water is used at an even lower
temperature of 71ºC to 81ºC. Poaching is used for delicate food such as eggs out of shell
and fish. Whether a food is to be cooked by simmering or poaching, the water is first brought
to boiling. This compensates for the lowering of the temperature when food is lowered into
the cooking liquid. The heat is then subsequently adjusted to the desired cooking
temperature.

Blanching is another variation of boiling. For most applications, blanching is a
preliminary operation. In most household preparation, to blanch means to cook partially and
briefly in boiling water. The primary function of blanching is to inactivate enzymes, expel
intercellular gases and to reduce microbial load. Blanching is usually applied to salad
vegetables that cannot be served raw. For large scale cooking or industrial food processing,
blanching may also use steam, hot air or hot oil.

2. Stewing

Stewing is a variation of boiling. In this method, the water used is just enough to barely
cover the food to be cooked and cooking is carried out at simmering temperature in a cov-
ered utensil for a longer period of time. Large cuts of meat for kare-kare are stewed until
tender, usually up to 4 hours but may extend up to 6 hours.

3. Braising

Braising is similar to stewing except that even less fluid is used. In most cases, the
food maybe browned either in its own fat or in a small amount of added fat before adding a
small amount of liquid. In rare cases, a small quantity of boiling liquid is added directly to the
food without prior browning. In both cases the cooking is carried out in a covered pan at low
heat until the food is tender. It is important in braising vegetables to avoid overcooking so it
does not lose flavor and develop stringiness. In most cases, the liquid used for braising is
served with the dish as a sauce.

Braising may also be classified as a combination method because of the initial dry
cooking during browning.

Food being braised is not completely covered by the cooking liquid so that the top
portion of the food is cooked by the steam generated in the covered pan.

Braising is also called fricasse, a term used when cooking poultry, beef or veal cuts.
Pan-roasting is also braising and is the term applied when cooking large pieces of meat.

Casseroling is also braising. Cooking is very slow at 70ºC, which is barely simmer-
ing, with the surface of the liquid broken very occasionally by bubbles. The Filipino term fot
his type of cooking is kata-kata. The cooking utensil used is tightly covered and can be
placed on top of the stove, or in an oven or in a crock pot with a thermostat. Casserole
cookware maybe ceramic, metal or oven-proof glass, usually atractively designed to be used
directly for serving.

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4. Steaming

In steaming, water is allowed to vaporize in a utentsil provided with a rack where the
food to be cooked is placed so it does not come in contact with the boiling liquid but only with
the steam.

The steamer is usually provided with a vent to prevent steam from condensing and
falling on the food being steamed. Commonly steamed foods are fish, shrimps, lobsters,
puto, siopao and siomai. Puto bumbong is also a steamed product.

Cooking in a double boiler is a modification of steaming. A double boiler is a set of
two pans, a bottom pan containing the food to be cooked. Because the temperature of the
steam generated in the bottom pan is at 100 ºC, the food on the upper pan will never reach
100ºC. This method is used for cooking or melting food that has strong tendency to scorch or
burn like milk, custard and coating chocolate.

Panning is a term appled when vegetable is cooked in a covered container, allowing
it to cook in the steam generated from its moisture.

5. Pressure Cooking

In pressure cooking, steam is also the medium for heat transfer. A pressure cooker is
a utensil equipped with an airtight lid to prevent escape of steam from the container allowing
it to build a high pressure in the cooking chamber. The high atmospheric pressure increases
he temperature needed to bring water to boil thus achieving cooking temperature above
100ºC (212ºF).

Pressure cooking is actually stea cooking under pressure. In ordinary steaming, the
temperature of cooking is no higher than 100ºC while in a pressure cooker, temperatures can
be as high as 116ºC for 10 pounds per square inch (psi) pressure. The higher cooking
temperature cuts down cookiing time to about 1/3 of that of conventional cooking. It is there-
fore fuel efficient.

All pressure cookers come with an instruction booklet that should be followed for safety
and optimum usefulness.

In using a pressure cooker, check that the lid clamps tightly and the rubber gaskets are
undamaged and in place. Use small amounts of liquid to allow enough space for steam.
Never fill the pressure cooker more than two thirds full with food and liquid. Food may or may
not be placed on the rack.

When the cover is secured, the cooker becomes sirtight. At the start of heating the
vent must be open to allow the air inside to be pushed out by the generating steam. When he
steam comes out in a steady stream, it means that the steam has saturated the cooker. The
vent is closed to allow the steam pressure to build. In most household pressure cookers, the
vent is closed by putting on the weight. The more weight applied, the greater will be the
pressure and the higher will the temperature be. Timing of cooking is started when the gauge
indicates when the desired pressure or when the weight swings steadily. The heat is
adjusted to maintain the pressure. At the end of the cooking period, put off the heat and open

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the vent by removing the weight or by releasing the stopcock. Do not open the cooker until it
is quite cool for at least 10 minutes after the vent was opened. To hasten cooling, put the
cooker under running water without opening the lid away from from you or anyone. This will
prevent accidental steam burning due to residual steam. After cooking, clean the pressure
cooker, carefully making sure the vent has no obstructions and the gasket is clean, dry and
not twisted before storing.

B. DRY COOKING METHODS

These methods are called dry heat cooking because it does not use water, It must be
borne in mind , however, that since all food contain large amounts of water, the actual cooking
is carried out partly by the steam generated from the food itself. The dry heat cooking meth-
ods are broiling, baking, roasting and frying. Microwave cooking can also be classified as
dry heat cooking.

1. Broiling and Grilling

In broiling, the food is cooked in radiant heat from the gas, electric grill or red
hot charcoal. The source of heat is fairly close to the food. The surface of the food is heated
by radiant heat and also by conduction through contact with the hot broiler. The heat transfer
through the food is by conduction. The difference between broiling and grilling is the source
of heat . In broiling the heat source is above, while in grilling it is below the food. Otherwise
many books use the two terms interchangeably.

Foods for grilling or broiling should be in small pieces that are tender, because the
quick, dry heat will not tenderize tough cuts and large pieces can dry up on the surface before
the interior is fully cooked. The very popular barbecue is grilled. Foods that may be grilled
are: fish, poultry, tender cuts of beef and pork, bacon and sausages, hamburgers, banana,
pineapple, etc. The food must be turned to ensure even cooking unless the design of the grill
(vertical) cooks both sides simultaneously.

Grilled foods are best served immediately because upon cooling, they become tough
and dry. To prevent drying out of the surfaxe, basting with butter, oil or marinade is done.
Grilled food or inihaw is a favorite all over the Philippines. Ihawan and ihaw-ihaw
establishments are well patronized all over the country.

2. Roasting

Roasting is usually done by turning the food in a spit before an open fire. Visions of
lechon, the piece de resistance of every Filipino celebration, the ubiquitous lechon manok
and liempo are seen in every corner of Metro Manila.

Roasting may also be done in an oven always without any cover and no liquid added.
A rotisserie may or may not be used in oven roasting. Roasting is applied to larger pieces of
meat especially meat of whole birds. Oven temperatures for roasting are from 101ºC to
163ºC (225-325 ºF). Cooking losses and shrinkage are lower at lower roasting
temperatures.

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3. Baking

Like oven roasting, baking is accomplished in a pre-heated oven. For most foods,
baking and roasting are interchangeable. Roasting is usually reserved for meat dishes. For
flour mixtures, the term baking is used.

The oven is basically a heated chamber where the food is cooked. The heating unit
in an oven is usually at the bottom. Some ovens have heating units at the top as well which is
usually turned on for roasting.

In pre-heating the oven, air at the bottom near the heating element is heated first. The
heated air rises while the cold air drops to the bottom where they are in turn heated. This
rising and falling of hot and cold air sets up convection currents in the oven and makes the
temperatures relatively uniform especially at the center of the oven.

Much of the heating effected in the oven is radiation but convection and conduction
heatings are also present.

The material of the baking utensil influence how fast the food cooks. Bright shiny
metals, even if they are good heat conductors, blocks radiant heat. Dark, dull surfaces allow
radiant heat to pass directly to the food. Glass ovenware also transmit radiant energy, so
baking temperatures are reduced when using these materials. Metal skewers improve
conduction while turning motion of rotisserie has forced convection effects.

Use of a high-output heating element coupled with shiny reflective baking surfaces
such as a pan lined with aluminum foil is ot energy efficient. Energy saving by as much as 75
percent can be achieved by lining the oven side with reflective material; replacing the high-
output heating element with two low-output heating elements, one at the bottom and one at
the top of the oven using baking pans which are dark and dull with rough surfaces.

4. Frying

Frying is a cooking method using oil as the heating medium in an open pan.

Deep Fat Frying. In deep fat frying, the amount of oil used is enough to completely
submerge the food. Deep fat fried food is golden brown with crisp crust.

In deep fat frying, never fill the fryer with oil more than two thirds full. This will allow
room to prevent boiling over of the oil when the food to be cooked is placed. A mesh basket
allows convenience for small portions of food to be fried. Deep frying is a quick high tem-
perature cooking method suitable for a wide range of products. The following pointers allow
for successful frying.

a. Heat enough clean cooking oil to the recommended temperature.
b. Do not add too much food in proportion to oil in one batch to prevent drastic

temperature drop. The food to be cooked should be divided into smaller batches so
that each batch of food will not be more than 1.5 in relation to the amount of oil in the
pan. The smaller the ratio of food to oil the more efficient the frying and the less oil
will be absorbed.

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c. Allow fat to reheat to the cooking temperatre before cooking the next batch.
d. Drain the food on absorbent paper and serve as soon as possible.
f. Use tongs while handling food while frying.
g. Watch the oil so that it does not overheat to the smoke point or worse to the flash

point. When the fat smokes, it is a sign that the fat molecules are decomposing.
Accident and burns can happen if oil is allowed to heat to the flash point. Oil allowed
to smoke is susceptible to early rancidity and/or off-flavor.
h. Food to be fired should be as dry on the surface as possible to prevent sputtering.

5. Sautéing and Stir-frying

Sauteing is cooking quickly in a small amount of oil or fat. Sauté is derived from the
French term sauté meaning to jump alluding to the action of tossing the pieces of food in te
sauté pan. The equivalent term in Oriental cookery is stir-fry. Only thin slices of foof can be
stir-fried and a wok is always the cooking pan used.

6. Pan Frying

Pan frying differs from sautéing in the amount of fat used for cooking. More fat or oil
is used in pan frying but not as much to cover the food, this is suitable for cutlets, eggs and
fish. The food must be turned to complete the cooking.

7. Dry Fry and Griddle

These terms are synonymous. In both cases very little fat is added, just enough to
grease the pan. Pan cakes, crepes and lumpia wrappers are cooked by this method.

8. Pan Broil

Pan broiling is like griddling except that a sauté pan is use instead of a griddle. This
method is usually applied to meat. Fat must be pound out as it accumulated otherwise the
method will become pan frying.

9. Microwave Cooking

This type of cooking refers to the use of specific device – the microwave oven.
Microwave energy heats foods in a unique fashion. Foods do not heat from the outside to
the inside as with conventional heating because microwaves can generate heat
simultaneously throughout the food.

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Microwaves are electromagnetic waves of radiant energy which travel in a straight
line. They are reflected by metals, pass through air and many types of glass, paper and
plastic, and are absorbed by several food constituents including water. Heat is imparted
when microwave energy is absorbed.

The following points should be observed regarding microwave cooking.

a. Items especially small ones will not brown in a standard microwave oven.
Some mircowave oven models have browning elements that use conventional heat.

b. Overcooking is a common error in microwave cooking, so watch timing carefully.
c. On-off cycle is often used for cooking large items to allow time for conduction of heat.
d. Do not use metal in a microwave oven.
e. Microwave cooking will not tenderize meat because cooking is so rapid, the

connective tissues are not broken down.
f. The more food placed in the microwave oven, the longer the cooking so the

advantage of speed is lost on larger pieces of food.

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INFORMATION SHEET #2-3

LOCAL AND INTERNATIONAL CONDIMENTS, HERBS, SPICES AND
SEASONINGS, ITS USE AND PURPOSE

Spices and Herbs Description Uses
English Name
(common name) Dried, ground berries of the Used to flavor meat, soup,
Allspice (pimiento) West Indian pimiento tree. cake, pickles

Annatto (achuete) Red seeds, substance that Used as coloring in meat
impart color desired and noodle dishes
Anise (anis)
A spice with strong licorice Used whole or ground in
flavor cakes, cooking, breads,
beverages and salad dress-
Basil An herb of the mint family ings. Also used in guinatan,
Bay leaf (laurel) with strong aromatic flavor, sapin-sapin and puto.
tastes pepper and cloves
Used for meats and salads,
A favorite oriental flavoring especially Italian dishes
agent; aromatic dry leaves
A pleasing flavor account
Caper Small buds for adobo, estofado,
pochero and sauces like
lechon.

Used for seasoning pickles,
meats, sauces, etc.; gives
a distinctive flavor to Tartar
Sauce and the traditional
relleno filling.

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Spices and Herbs Description Uses
English Name
(common name)

Caraway seed Aromatic and pungent, Used whole or ground to
brownish flavor breads, espesially rye
bread, cakes, cookies, pies
as well as meat and veg-
etable dishes.

Cardamon Ivory-colored aromatic seeds Used in pastries, especially
Cassia belonging to the ginger family; Danish pastry.
Cayenne pepper has pungent sweetish flavor
Celery seed and is as large as garbansos. Used to flavor fruits, pud-
ding, main dishes, etc.
Ground thick bark, darker and
more pungent flavor than true Used to flavor red beans,
cinnamon. mets, fish, sauces and
Mexican dishes.
A very hot or pungent pepper
made from the dried seeds or Used in pickling, salads,
fruit of a plant of the capsi- fish, salad dressings, cream
cum family. cheese spread, ham
spread, beef stew, meat loaf
Seed of the celery, a plant and cole slaw.
with crisp, branched stalks
eaten as a vegetable.

Chervil (perehill) Fresh, tender green leaves. Used as a garnish or flavor-
ing agent in salads and
soups. Parsely-like in flavor

Chili pepper Fruit pod of the capsicum Used for soups, stews,
(siling labuyo) plant, a popular spice among pickles, chili con carne, etc.
Mexicans.

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Spices and Herbs Description Uses
English Name
(common name) A major spice in Mexican
and South Western dishes
Chili powder Blend of spice with an earthy, like Tamale, Chili con carne,
sweetish flavor. Tacos.

Chili seasoning Blend of chili peppers and Commonly used for Mexi-
other spices. can dishes.
Chives (sibuyas na
mura) Tiny onion-like plants, grow- Used as garnish or season-
ing in tuffs. They have thin, ing for soups, appetizers,
hollow leaves. fish or vegetable dishes,
sauces, etc.
Cinnamon (kanela) Dried inner bark of an ever-
green tree, reddish brown Used for baked goods,
with distinctly sweet mildly meats, candies, pickling,
pungent flavor. etc.

Cloves (clavo de Dried flower buds of an ever- Used to season meat and
comer) green tree, reddish brown baked goods.
with penetrating pungent
sweetish flavor associated Used in punch, pickles,
with the toothache drops. candies and meats; relish
with tomato and onion
Coriander (kolantro) Dried fruit or seed of plant
belonging to the parsley Spice for soups, stews and
family which has a slight sausages.
lemon flavor, the green herb
is knon as wansuy.

Cumin Dried yellowish-brown seed
with strong, earthy flavor.
Chief ingredient in chili curry
powder.

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Spices and Herbs Description Uses
English Name
(common name)

Curry powder Blend of several spices like Chief spice for curry dishes.
cumin, chili pepper, ginger,
golden yellow in color, has
characteristic hot, pungent
aroma. The yellow color is
contributed by turmeric.

Dill seed Spice that resembles caraway Used for pickles, soups,
and anise seeds. sauces, salads and spiced
vinegar.

Fennel seed Aromatic dried fruit of an herb Used in fish dishes and
belonging to the parsley sauces.
family. Yellowish-brown, oval
and has slight flavor of lico-
rice.

Garlic (bawang) A bulbous plant of the lily Used for appetizers, and
family, strong-smelling made seasoning in soups, meat
up of small sections called and eggs, fish and poultry,
cloves; also now available as sauces, vegetable, salad
dried flakes or powder. The and salad dressings, and
latter is referred to as garlic desserts.
salt.

Ginger (luya) Light yellow roots with pun- Used in pickles, beverages,
gent, hot and spicy flavor. preserves, vegetable and
fish paksiw, batchoy, tinola,
pesang isda.

Horseradish A plant of the mustard family Used for sauces and
grown for its pungent, white relishes although not usual
fleshy root. for Filipino cooking.

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Spices and Herbs Description Uses
English Name
(common name)

Lemon grass As suggested the grassy Used to flavor meats, and
(tanglad) blades or leaves are lemony salads, used in Muslim and
in aroma Bicolano dishes; also used
Licorice for lechon stuffing by
Extract from plant (containing Visayans.
12-20% glycyrrhizin that give
its characteristic flavor. Used to flavor.

Mace A spice derived from the Used for seasoning soups,
orange red fleshy covering of sausages, dressing,
nutmeg kernel often com- sauces, etc.
bined with cloves and ginger
for cakes; has a nutmeg-like
aroma and taste, but stron-
ger.

Marjoram A spice belonging to the mint Used for seasoning soups,
family; has bitter undertone sausages, dressing, sauces
Mint leaves but pleasant flavor; it is used etc.
(yerba buena or interchangeably with oregano.
dahong maria)
Mustard Leafy herb of several variet- Used for flavoring bever-
ies, peppermint and spear- ages, ice creams,candies,
mint being the common ones. jellies, sauces, etc.

Very small seeds are pow- Used as seasoning for
dered after drying. meat, mayonnaise, pickles,
sauces, etc.

Nutmeg Oval dried seed of an apricot- Used as seasoning for
(Nuez Moscada) like fruit, has sweet, warm meats, luncheon meat,
and spicy flavor; usually baked goods, etc.
available ground into a fine
powder

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Spices and Herbs Description Uses
English Name
(common name) Spicy dried leaves of a type Used as an ingredient in
Oregano of marjoram which has a paksiw na pata, lechon
strong and aromatic flavor paksiw, estofado and ham
Pandan (pandan) with a pleasant bitter taste. cooking.

Paprika An erect branched shrub with Used to flavor tea and to
slender and long leaves mask undesirable odors in
Parsley (perehil) blades of grass, spirally rice due to weevils or other
(paminta at butil ng crowded towards the base of insects and from long stor-
paminta) the plant. age in the sack.

Rosemary leaves A mild red condiment ground Used in fish, salad dressing,
from the fruit of the capsicum garnishes, corn and stews.
Saffron (kasubha) or other pepper plants which
are not pungent.

An annual mild-flavored herb Used as garnish

Dried, small round berries of a seasoning beef, pickles with
climbing vine; has aromatic salt in seasoning meats,
and penetrating odor. Types vegetables salads and
are black and white. sauces.

A shrubby, sweet scented Used to flavor sauces,
herb; the slender, pale green soups, stews and roasts.
leaves.

An expensive spice, orange- Used in sauce like lechon
yellow in color and pleasantly and rice dishes like arroz
bitter in flavor are actually the caldo. Typical of Middle
pigmented pistils of a crosus . East cooking.
Pistil needles in thousands
are needed to produce the
color. It is generally adulter-
ated and that available locally
lacks the flavor of pure saf-
fron.

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Spices and Herbs Description Uses
English Name
(common name)

Sage Spice from the flowers be- Used for cheese, sausages,
longing to the mint family. soups, meats, sauces,
usual as poultry.

Savory Dried , brownish green leaves Used alone or i combination
of the plant of mint family with other herbs in stuffing
which has an aromatic for meat, soups, salads,
piquiant flavor. fish, poultry and other
dishes.

Sesame (linga) Very small dried, hulled fruit of Used for cookies, rolls,
Tarragon annual herb and looks like breads and candies, usually
active dry yeast, creamy toaste and pounded to bring
white, smooth and slippery out nutty flavor, used with
oval-shaped seeds with rich palitaw, ampaw and peanut
nut-like flavor. It is either brittle.
black or straw colored.
Used in salad dressings,
Slender dark green leaves of vegetables, meats and fish.
a shrub which has a some-
what astringent flavor like
anise.

Thyme Grayish-green leaves of a Used to season meat,
perennial plant of the mint poultry and fish; more on
family; has dinstinctly warm, poultry seasoning than for
aromatic and slightly pungent any other food.
flavor.

Turmeric (dilao) Diced aromatic root of tur- Used to color cookies,
meric plant similar to ginger; it cakes, pickles and relishes;
is bright yellow in color with used for brinje, a rice dish
mild, clean, rich but peculiarly like Arroz ala Valenciana or
bitter-sweet flavor, but not paella.
pungent like ginger.

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JOB SHEET #2-1

TITLE: Recognizing Condiments, Herbs, Spices and Seasonings

Purpose: To be familiar with condiments and seasonings and their
importance in cooking.
Equipment, Tools and Materials: Camera, pen, paper, notebook, photo album
Precautions: Use all of your senses to appreciate these but do not
inhale the powdered forms.

Procedures:

1. Arrange for a visit to the spice section of the supermarket. Buy some for your use
in the next module. Have your camera ready to take pictures of those you do not
intend to buy.

2. Prepare a condiment album. Include actual samples and/or photos, description and
use of these. This can be very useful later on.

3. Display your condiment album.

4. Keep on adding to your data base of the condiments.

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INFORMATION SHEET #2-4

DIFFERENT CUTS OF MEATS AND VEGETABLES

A. DIFFERENT CUTS OF MEATS

1. Primal Beef Cuts Common Fabricated Cuts
Forequarter
Chuck (square cut) Shoulder clod
Trianggle
Brisket Boneless inside chuck
Shank Chuck tender
Rib Cubed steaks
Short plate Stew meat
Hindquarter Ground chuck
(Full loin)
Boneless brisket, corned beef
Short loin brisket
Ground beef

Stew meat
Ground beef

Rib roasts (“prime rib”)
Rib steaks
Short ribs

Short ribs
Stew meat
Ground beef

Full tenderloin (to have
tenderloin in one piece, it must be
stripped out of loin before loin is
split into short loins and sirloin)

Club steaks
T-bone steaks
Strip loin
Strip loin steaks
Short tenderloin

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Sirloin Top sirloin butt
Flank Bottom sirloin butt
Round Butt tenderloin

2. Primal Lamb Cuts Flank steak
Foresaddle Ground beef
Shoulder
Knuckle (sirloin tip)
Breast and shank Inside (top) round
Outside (bottom) round
Hotel rack Eve of round (part of outside round)
Rump
Hindsaddle Hind shank
Loin (with or without flank)
Leg Common Fabricated Cuts

Shoulder roasts
Shoulder chops
Stew meat
Ground lamb

Riblets
Breast
Stew meat
Ground lamb

Rib roast (rack)
Crown roast
Rib chops

Loin roasts
Loin chops

Leg roast
Leg chops
Sirloin chops
Shank

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3. Primal Veal Cuts Common Fabricated Cuts
Foresaddle
Shoulder Shoulder roasts
(square cut) Shoulder chops
Shoulder clod steaks
Breast Cubed steaks
Stew meat
Shank Ground veal
Hotel rack
Boneless breast
Hindsaddle Cubed steaks
Loin (with or Ground veal
without flank)
Leg Shank cross cuts
Rib roast (rack)
Rib chops

Saddle (loin roast)
Loin chops

Leg roasts
Scallopine or cutlets
Shank cross cuts

4. Primal Pork Cuts Common Fabricated Cuts
Shoulder picnic
Boston butt Fresh and smoked picnic
Hocks
Loin Ground pork
Sausage meat

Butt steaks
Shoulder roasts
Daisy (smoked)
Ground pork
Sausage meat

Loin roasts
Loin and rib chops
Boneless loin
Country-style ribs
Canadian-style bacon
(smoked)

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Ham Fresh ham
Smoked ham
Belly Ham steaks
Spareribs
Bacon
Fatback and
clear plate Spareribs

Jowl Fresh and salt fatback
Salt pork
Lard

Jowl bacon

B. VEGETABLE CUTS

The best dishes begin with the best quality produce. One key to preserving quality in
produce is to perform all cutting tasks as close as possible to cooking time. Vegetables are
trimmed to remove roots, cores, stems, or seeds or simply for sanitation purposes. Yet
another purpose of cutting vegetables is for the sake of art or simply for decorative purposes
to enhance its appeal to the consumer or clientele.

There are several ways to cut vegetables aside from the basic chopping, dicing and
mincing. The standard vegetable cuts are equipped with measurement of dimension to
produce a uniform look. The standard vegetable cuts are as follows:

Fine Julienne Brunoise
1/16 x 1/16 x 1 to 2 inches 1/8 x 1/8 x 1/8 inch
2 x 2 x 25 to 50 mm 4 x 4 x 4 mm

Julienne / Allumette Small Dice
1/8 x 1/8 x 1 to 2 inches 1/4 x 1/4 x 1/4 inch
4 x 4 x 25 to 50 mm 6 x 6 x 6 mm

Batonnet Medium Dice
1/4 x 1/4 x 2 to 2 1/2 inches 1/2 x 1/2 x 1/2 inch
6 x 6 x 50 to 60 mm 12 x 12 x 12 mm

Fine Brunoise Large Dice
1/16 x 1/16 x 1/16 inch 3/4 x 3/4 x 3/4 inch
2 x 2 x 2 mm 20 x 20 x 20 mm

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C. OTHER VEGETABLE CUTS

Aside from the standard vegetable cuts, others were also designed according to
precise standards for a more upscale presentation. The cuts were made following the
natural shape of the vegetable to make it visible in each slice. Other vegetable cuts are as
follows:

Paysanne Rondelle
1/2 x 1/2 x 1/8 inch Cut to desired thickness
12 x 12 x 4 mm 1/4 to 1/2 inch
4 to 12 mm
Lozenge
Diamond Shape Tourne
1/2 x 1/2 x 1/8 inch Approximately 2 inches
12 x 12 x 4 mm. 50 mm long
with seven faces
Fermiere
Cut to desired thickness
1/4 x 1/2 inch
4 to 12 mm

Cuts produced in the paysanne (peasant) and femiere (farmer) style are generally
used in dishes intended to have a rustic or home-style appeal. When used for traditional
regional specialties, they may be cut in such a way that the shape of the vegetable’s curved
or uneven edges are still apparent in the finished cut. However, it is important to cut them all
to the same thickness so that they will look evenly.

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JOB SHEET #2-2

TITLE: Cutting Vegetables

Purpose: To practice cutting vegetables.
Equipment, Tools and Materials: Vegetable (papaya, sayote, carrots, potatoes, gabi, raddish
Precautions: Bring at least 2 sample vegetables to the class for your
demonstration.

Procedures:

1. Assemble your vegetables and equipment on your workbench.

2. Prepare at least two types of standard vegetable cut.
Display these on a plate. Label.

3. Prepare at least two types of the other types of vegetable cuts.
Display these on a plate. Label.

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SELF-CHECK #2-1

Test 1. Matching Type. Match Column A with Column B.

______ 1. Cook in an oven or oven-type appliance. A. caramelize
______ 2. Heat sugar or foods containing sugar until a B. glaze
______ 3. brown color and characteristic flavor develops. C. grind
______ 4. Sprinkle or coat with flour or other fine substance. D. broil
Give shine to the surface of a food by applying E. mix
______ 5. sauce, aspic, sugar or icing, and/or by browning F. mince
______ 6. or melting under a broiler or salamander or in an G. fricassee
______ 7. oven. H. fry
Cook by braising, usually applied to fowl, rabbit, I. dredge
or veal cut into pieces. j. bake
Reduce to particles by cutting, crushing, or grinding.
Combine ingredients in any way that effects a
distribution.

Test 2.

1. List down some acids which speed up coagulation.
_______________________________________________________________
_______________________________________________________________

2. What are the different ways of heat transfer?
_______________________________________________________________
_______________________________________________________________

3. Enumerate the factors affecting cooking time.
_______________________________________________________________
_______________________________________________________________

Test . Write the English term of the following spices and herbs.

1. Luya __________________________
2. Kolantro __________________________
3. Tanglad __________________________
4. Laurel __________________________
5. Achuete __________________________

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ANSWER KEY #2-1

Test 1. Matching Type

1. J 6. C
2. A 7. E
3. I
4. B
5. G

Test 2.

1. lemon juice, vinegar, tomato products

2. conduction, convection, radiation

3. cooking temperature; the speed of heat transfer; size, temperature, and individual
characteristics of food

Test 3.

1. ginger
2. coriander
3. lemon grass
4. bay leaf
5. annatto

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII

Unit of Competency : Prepare Hot Meals

Module : Preparing Meals and Dishes for Hot Meals

Learning Outcome #3 : Perform cooking of hot meals
Assessment Criteria:

1. Basic skills of cooking hot meals are demonstrated.
2. Hot meals are cooked according to recipe requirement/procedure.
3. Time and temperature of preparing hot meals are closely monitored according

to standard requirement.
4. Tools, utensils and equipment used in accordance with the standard requirement/

manuals.
5. Safety measures in cooking hot meals are observed/applied throughout the activity,

Resources:

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Cutting Tools 1. Meat
2. Storage/Stockroom 2. Weighing Tools 2. Seafood
3. Stove/Range 3. Measuring Tools 3. Poultry
4. Oven 4. Cooking Tools 4. Rice
5. Chiller/Freezer 5. Pasta
6. Herbs/Spices

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: Perform hot meals preparation

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and learn on soup • Information Sheet #3-1:
preparation “Soup Preparation”

2. Perform Job Sheet #3-1 • Job Sheet #3-1: “Preparing Soups”

3. Study and learn on • Information Sheet #3-2:
vegetable “Vegetable Dishes Preparation”
dishes preparation
• Job Sheet #3-2:
4. Perform Job Sheet #3-2 “Cooking Vegetables”

5. Read on meat dishes • Information Sheet #3-3:
preparation “Meat Dishes Preparation”

6. Read on poultry and • Information Sheet #3-4:
game dishes preparation “Poultry and Game Dishes”

7. Perform Job Sheet #3-3 • Job Sheet #3-3: “Basic Methods of
Cooking Meat and Poultry”
8. Read and learn on
seafood dishes • Information Sheet #3-5: “Seafood
preparation Dishes Preparation”

9. Perform Job Sheet #3-4 • Job Sheet #3-4: “Cooking Fish”

10. Read on egg dishes • Information Sheet #3-6: “Egg Dishes
preparation Preparation:

11. Perform Job Sheet #3-5 • Job Sheet #3-5: “Proper Ways of
Cooking Eggs”
12. Study on pasta and
farinaceous preparation • Information Sheet #3-7: “Pasta and
Farinaceous Preparation”
13. Read on stock and
sauce preparation • Information Sheet #3-8: “Stock and
Sauce Preparation”
14. Complete self-check
• Self-Check #3-1
15. Refer to Model Answer
• Answer Key #3-1

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INFORMATION SHEET #3-1

SOUP PREPARATION

Soup according to the dictionary, is a liquid food derived fro 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 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.

STEAM ESCAPING FROM BOILING SOUP
CAN BURN., BE CAREFUL!

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.

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.

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