Preparing meals and dishes for hot meals, module 2

4. The following are general egg handling recommendations:

a. Purchase Grade A or better eggs from
a reliable source;

b. Check eggs on delivery to ensure that
they have been kept refrigerated during
transport;

c. Keep eggs refrigerated, pulling eggs from
such storage only as needed; never store
eggs at room temperature;

d. Raw eggs should not be used as an ingredient in the preparation of food that
will not be thoroughly cooked;

e Rotate eggs in inventory using the first-in/first-out (FIFO) method.

f. Use only clean, crack-free eggs.

THOROUGHLY WASH HANDS
BEFORE AND AFTER HANDLING EGGS
AND MAKE SURE EQUIPMENT IS CLEAN AND SANITIZED.

g. Avoid pooling large quantities of eggs; cook eggs in small batches; no more
than three quarts per batch.

h. Never combine eggs that have been held on a steam table with a fresh
batch eggs.

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INFORMATION SHEET #4-2

FREEZING AND THAWING FOOD

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

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

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

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

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

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

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SELF-CHECK #4-1

Test 1.
1. Suggest ways of cooling masses of hot food quickly.

a. ____________________________________________________________
____________________________________________________________

b. ____________________________________________________________
____________________________________________________________

2. What are the proper ways for thawing frozen foods?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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ANSWER KEY #4-1

Test 1.
1. Suggest ways of cooling masses of hot food quickly.
a. The food should be poured into a shallow container to depths of no more than
two inches and refrigerated.
b. Stirring the food and placing the pan of food into an ice bath or vat of cold
running water.
2. Ways of thawing frozen foods:
a. Allow to thaw in the shallow container placed at the bottom shelf of
refrigerator.
b. Allow to thaw under running water.
c. Thaw in a microwave oven

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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 #5 : Perform housekeeping after preparation of hot meals

Assessment Criteria:

1. Used tools and equipment are cleaned and dried based on housekeeping
procedure.

2. Working area are cleaned and sanitized.
3. Range, ceilings and ventilation are checked.
4. Requested tools and equipment returned complete and in proper condition.
5. Storage, windows and doors are properly closed based on safekeeping

standards.

Resources:

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Hand dryer 1. Hand washing soap
2. Storage/Stockroom 2. Cleaning tools 2. Alcohol
3. Stove/Range 3. Hand towels
4. Hand washing area 4. Hand gloves
5. Freezer/Chiller 5. Apron
6. Hairnet
7. Laboratory gown
8. Disinfectants

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 #5: Perform housekeeping after preparation of hot

meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and learn on proper • Information Sheet #5-1:
housekeeping procedures “Housekeeping Practices and
Procedures”
2. Perform Job Sheet#5-1
3. Complete self-check • Information Sheet #5-2:
4. Refer to Model Answer “Equipment Sanitation Procedures”

• Job Sheet #5-1: “Cleaning Demonstration”

• Self-Check #5-1

• Answer Key #5-1

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INFORMATION SHEET #5-1

HOUSEKEEPING PRACTICES AND PROCEDURES

A clean kitchen leads to a clean community. Food sanitation and safety are the
concerns of all.

1. Have a clean kitchen.
Plan and implement a program of regular cleaning of the refrigerator and range, the
light fixtures, windows, cupboards, doors, counters, work spaces, the walls and the
floor.

2. It is recommended to clean on a daily basis the drain and the sink, as well as the
range, the cooking surfaces and the floor. It is best to remove all the food, grease
and dirt from the range each day.

3. Clean the refrigerator at regular interval as recommended by the manufacturers. Wipe
any food spilled in the refrigerator immediately.

4. Eliminate the possible breeding places of flies. Screen the house and use effective
insecticides and fly swatters whenever necessary. Always clean the pantry.

5. Exterminate rodents. Prevent their increase by not leaving food and dirty dishes on
the table or in the sink. Keep all foods likely to be eaten by rats in rodent-proof
containers.

6. Prevent and control insect infestation. They will create filth and infestation. Keep sink
and areas around, including flour, dry after the evening meals.

7. Store garbage in a can with a tight fitting lid until it is collected. Keep a gallon can or
plastic container lidded with plastic bag for day-time kitchen refuse. Dispose this to
a regular garbage can outside the kitchen. Keep the latter heavily lidded so that the
rodents or domestic animals do not knock it down. The kitchen especially under the
sink is no place to keep a garbage can until it is disposed.

After using the kitchen make sure that;
1. All garbage had been disposed of properly.
2. All equipment used had been cleaned/sanitized.
3. All cooked food and leftovers had been stored in the refrigerator.
4. All cooking appliances, light, tap had been turned off.

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INFORMATION SHEET #5-2

EQUIPMENT SANITATION PROCEDURES

Here are the steps in proper cleaning and sanitation of some equipment.

Range
1. Remove all burnt sediment and wipe grease from top of range after each use.
2. Scrap grease from cracks, openings and hinges.
3. When cool wash top of range.
4. Run oiled cloth over top of range.
5. Clean oven by removing grates, scraping off food deposits, washing and drying.
6. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush
while electric burners should be cleaned with a brush or with a damp cloth.
7. Before replacing burners rub with oil damp cloth.

Oven
1. Clean outside of oven when cool.
2. Clean steel shelves.
3. Wipe heat control with damp cloth. Do not loosen dials.
4. Clean thermometers.

Broilers
1. Remove grill and pan. Clean, wash, rinse thoroughly.
2. Clean gauges and faucets daily.
3. Wipe outside surface.
4. Clean urn frequently.

Deep Fat Fryer
1. Drain off fat and strain out sediment.
2. Fill with water and detergent and boil and drain.
3. Fill with water, one cup vinegar and boil.
4. Rinse, dry, wipe off outside of fryer.

Steamer
1. Remove racks or shelves and clean drains.
2. Wash inside of cooler daily.
3. Wash outside regularly.

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Toaster
1. Wipe off all crumbs around toaster after each use.
2. Clean crumb trays.
3. Brush operating parts.
4. Wipe outside with damp cloth.

Waffle Iron
1. Wipe baking surfaces frequently during use.
2. Brush outside grids.
3. Place damp cloth between grids overnight.
4. Brush grids but re-oil by brushing waffle iron with oil
closing and heating for 5 minutes.

Mixer
1. Use after rubber scraper, if necessary and wash bowl and beaters
immediately after using.
2. After mash potatoes, egg mixer or flour batter, rinse bowl and whips
with cold water before washing with warm water.
3. Dry beaters and bowls thoroughly and hang up.

Grinder and Other Attachments
1. Remove dish and mats.
2. Remove grinding and other parts.
3. Wash
4. Rinse
5. Dry thoroughly.

Slicer
1. Clean immediately after using, especially after
slicing vegetables and nuts.
2. Removes all parts to clean.
3. Clean knife damp, dry cover with oil.
4. Wash carriage slides thoroughly.
5. Wipe outside with cloth.
6. Clean table and pedestal under slicer.
7. Replace guard after cleaning.

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Dishwashing Machine
1. Remove strainer pans, wash and stack outside machine until next use.
2. All compound to clean water in empty machine,
run for 1 minute. Rinse. A hose is
convenient to flush corner.
3. Scrub inside frequently with stiff brush.
4. Remove, wash and clean arms and fits
daily to remove foreign particles.
5. Wash tables and tops of machine.
6. Clean nozzles.
7. Special periodic cleaning in hard water area..

Refrigerator and Freezer
1. Turn off to defrost freezer.
2. Wash inside shelves and trays at least once a week with detergent
and baking soda.
3. Rinse and dry thoroughly.

Sinks and Drains
1. Keep outlet screened all times.
2. Daily flush with 1 gallon of solution made up of strong solution of soda
(4 Oz. soda to 2 gal of water)
3. Weekly or as required clean grease trays.
4. Replace washers immediately on leaking faucets.

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JOB SHEET #5-1

TITLE: Cleaning Demonstration

Purpose: To demonstrate proper way of handling cooking equipment.
Equipment, Tools and Materials: Cooking equipment and cleaning tools.
Precautions: Unplug electric gadget before cleaning them.

Procedures:

1. Each student is assigned one equipment.

2. Each one takes turn in demonstrating to the class the proper way of cleaning their
assigned equipment.

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SELF-CHECK #5-1

Test 1.
1. List down the steps in proper cleaning and sanitation of following:

a. Oven _____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________

b. Steamer _____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________

c. Toaster _____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________

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ANSWER KEY #5-1

Test 2.
1. List down the steps in proper cleaning and sanitation of following:

a. Oven 1. Clean outside of oven when cool.
2. Clean steel shelves.
3. Wipe outside surface.
4. Clean urn frequently.

b. Steamer 1. Remove racks/shelves and clean drains.
2. Wash inside of cooler daily.
3. Wash outside regularly.

c. Toaster 1. Wipe off all crumbs around toaster after each use.
2. Clean crumb trays.
3. Brush operating parts.
4. Wipe outside with damp cloth.

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112

PERFORMANCE
ASSESSMENT

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113

EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE HOT MEALS
Module Title: Preparing Meals and Dishes for Hot Meals

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. Perform personal hygiene. XX

2. Explain theoretical aspect of preparing XX
hot meals. XX

3. Perform cooking hot meals.

4. Store/Freeze food stuffs. X

5. Perform housekeeping after X
preparation of hot meal.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date

MODULE: PREPARING MEALS AND DISHES FOR TEST ATTEMPT
HOT MEALS 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. Performed personal hygiene.
1. Twenty (20) seconds hand washing is observed
(well-trimmed and no nail polished).
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).
B. Explained theoretical aspect of preparing hot meals.
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.

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115

PERFORMANCE STANDARDS (CONT...) PERFORMANCE LEVEL
YES NO N/A

C. Perform cooking of hot meals.
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.

D. Store/Freeze food stuffd at required temperature.
1. Proper storage/freezer for food stuffs is selected.
2. Required temperature of storage is attained/maintained.
3. Food safety is maintained based on quality standards.

E. Perform housekeeping after preparation of hot meals.
1. Used tools and equipment are cleaned and dried based
on housekeeping procedure.
2. Working area are cleaned and sanitized.
3. Range, ceilings and ventilation are checked.
4. Requested tools and equipment returned complete
and in proper condition.
5. Storage, windows and doors are properly closed
based on safekeeping standards.

Code No. PREPARING MEALS AND DISHES Date Developed Date Revised Page
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116

WRITTEN TEST

Test 1.

1. Describe the general appearance of a safe food handler.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

2. List down some personal behavior that can contaminate food.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

3. Justify the need for a safe foodhandler.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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RECORDS OF ACHIEVEMENT

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.)

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

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

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118

RECORDS OF ACHIEVEMENT

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.

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

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

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119

RECORDS OF ACHIEVEMENT

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.

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

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

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120

RECORDS OF ACHIEVEMENT

Module : Preparing Meals and Dishes for Hot Meals

Learning Outcome #4: Store/Freeze food stuffs at required temperature.

Assessment Criteria:

1. Proper storage/freezer for food stuffs is selected.
2. Required temperature of storage is attained/maintained.
3. Food safety is maintained based on quality standards.

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

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

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121

RECORDS OF ACHIEVEMENT

Module : Preparing Meals and Dishes for Hot Meals

Learning Outcome #5: Store/Freeze food stuffs at required temperature.

Assessment Criteria:

1. Used tools and equipment are cleaned and dried based on housekeeping
procedure.

2. Working area are cleaned and sanitized.
3. Range, ceilings and ventilation are checked.
4. Requested tools and equipment returned complete and in proper condition.
5. Storage, windows and doors are properly closed based on safekeeping

standards.

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

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

Bake. To cook in an oven or oven-type appliance. Covered or uncovered containers may
be used. When applied to meats in uncovered containers, it is generally called roasting.

Barbecue. (1) To cook with dry heat created by the burning of hardwood or by the hot coals
of this wood. (2) Loosely, to cook over hot coals, such as on agrill or spit, often with a sea-
soned marinade or basting sauce.

Baste. To moisten meat or other foods while cooking to add flavor and to prevent drying of
the surface. The liquids are usually melted fat, meat drippings, fruit juice or sauce.

Beat. To make a mixtre smooth or to introduce air by using a brisk, regular motion that lifts
the mixture over and over.

Blanch (precook). to preheat in boiling water or steam. (1) Used to inactivate enzymes
and shrink food for canning, freezing, and drying. Vegetables are blanched in boiling water
or steam, and fruits in boiling fruit juice syrup, water, or steam. (2) Used to aid in removal of
skins from nuts, fruits, and some vegetables.

Blend. To mix thoroughly two or more ingredients.

Boil. To cook in water or a liquid mostly water in which bubbles rise continually and break on
the surface. The boiling temperature of water at sea level is 212 ºF.

Braise. (1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary brown-
ing.

Bread. To coat with bread crumbs alone or to coat with bread crumbs, then with diluted
slightly beaten egg or evaporated milk, and again with crumbs.

Broil. To cook by direct heat.

Candy. (1) When applied to fruit, fruit peel, or ginger, to cook in a heavy syrup until plump
and transparent, then darin and dry. Product is also known as crystallized fruit, or fruuit peel,
or ginger. (2) When applied to sweet potatoes and carrots, the term means to cook in sugar
or syrup.

Caramelization - the browning of sugar caused by heat.

Caramelize. To heat sugar or foods containing sugar until a brown color and characteristic
flavor develop.

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Chop. To cut into pieces with a sharp tool, as a knife.

Clean - free of visible soil but not necessarily sanitized. A surface must be cleaned before
it can be sanitized.

Coagulation - the process by which proteins become firm, especially when heated.

Conduction - the transfer of heat from one item to something touching it or a cooler part of
the first item.

Contamination - the unintended presence of harmful substances such as microorganisms
in food and water.

Convection - the transfer of heat by the movement of a liquid or gas.

Cream. To work one or more foods until soft and creamy, using a spoon, wooden paddle, or
other implement. Applied to fat and sugar in place of blend.

Cross-contamination - the transfer of harmful microorganisms from one items of food to
another via a non-food surface such as human hands, equipment, or utensils. May also be a
direct transfer from a raw to a cooked food item.

Cut. To divide food materials with a knife or scissor.

Cut in. To distribute solid fat in dry ingredients by chopping with knioves or a pastry blender
until finely divided.

Deep-fry. To cook submerged in hot fat.

Deglaze. To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked par-
ticles of food remaining on the bottom.

Dice. To cut into cubes.

Dredge. To sprinkle or coat with flour or other fine substance.

Dry-heat Cooking Method. Methods in which heat is conducted to foods without the use of
moisture.

Fiber - a group of indigestible carbohydrates in grains, fruits and vegetables.

Fold. To combine by using two motions, cutting vertically through the mixture and turning over
and over by sliding the implement across the bottom of the mixing bowl with each turn.

Food-borne illness - illness that results from ingesting foods containing live
microorganisms.

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Fricassee. To cook by braising; usually applied to fowl, rabbit, or veal cut into pieces.

Fry. To cook in fat; applied especially (1) to cooking in a small amount of fat, also called
saute or pan-fry; (2) to cooking in a deep layer of fat, also called deep-fat frying.

Gelatinization - the process by which starch granules absorb water and swell in size.

Glace. To coat with a thin sugar syrup cooked to the crack stage. When used for pies and
certain types of bread the mixture may contain thickening but is not cooked to such a concen-
trated form, or it may be uncooked.

Glaze. To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing,
and/or by browning or melting under a broiler or salamander or in an oven.

Grade - the rating of quality of meats, poultry and eggs. Grading is a voluntary service.

Griddle. To cook on a flat, solid cooking surface called a griddle.

Grill. To cook on an open grid over aheat source.

Grind. To reduce to particles by cutting, crushing or grinding.

Handwashing - the proper cleaning of hands with soap and warm water to remove dirty,
filth and disease germs

Hazard - a biological, chemical, or physical property that may cause an unacceptable
consumer health risk.

Herbs - the leaves of certain plants, used in flavoring.

Knead. To manipulate with a pressing motion accompanied by folding and stretching.

Lard. To insert strips of fat, called lardoons, into or to place slices of fat on top of uncooked
lean meat or fish to give flavor and prevent surface drying.

Marinate. To let food stand in a marinade – usually an oil-acid mixture like French dressing.

Mask. To cover completely; usually applied to the use of mayonnaise or other thick sauce or
jelly.

Melt. To liquefy by heat.

Mince. To cut or chop into very small pieces.

Mix. To combine ingredients in any way that effects a distribution.

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Moist-Heat Cooking Methods. Methods in which heat is conducted to foods by water or
other liquid (except fat) or by steam.

Pan-broil. To cook uncovered on a hot surface like fry pan. The fat is poured off as it
accumulates.

Pan-fry. To cook in a moderate amount of fat in an uncovered pan.

Parboil. To boil until partially cooked. The cooking is usually completed by another method.

Parch. To brown by means of dry heat; applied to grains as corn.

Parcook. To cook partially by any method.

Pare. To cut off the outside covering.

Pasteurize. To oreserve food by heating sufficiently to destroy certain microorganisms and
arrest fermentation. Applied to liquids, such as milks and fruit juices. The temperature used
varies with the food but commonly ranges from 140 to 180 ºF.

Peel. To strip off the outside covering.

Personal hygiene - health habits including bathing, washing hair, wearing clean clothing
and proper hand washing.

Poach. To cook very gently in water or other liquid tat is hot but not actually bubbling, about
160 ºF to 180 ºF (71 ºC to 82 ºC).

Pot roast. A term applied to cooking larger cuts of meat by braising.

Radiation - the transfer of heat by waves, such as infrared or light waves.

Reduce. To cook by simmering or boiling until the quantity of liquid is decreased, often
done to concentrate flavors.

Render. To free fat from connective tissue at low heat.

Roast. To cook, uncovered, by dry heat. Usually done in an oven, but occasionally in ashes,
under coals or on heated stones or metals. The term is usually applied to meats but may
refer to other food as potatoes, corn, chestnuts.

Sanitary - healthful and hygienic. The number of harmful microorganisms and other
contaminants have been reduced to safe levels.

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Saute. To brown or cook in a small aount of fat.

Scald. (1) To heat milk to just below the boiling point. (2) To dip certain foods in boiling
water.

Scallop. To bake food, usually cut in pieces, with a sauce or other liquid. Thetop may be
covered with crumbs. The food and sauce may be mixed together or arranged in alternate
layers in a baking dish, with or without crumbs.

Sear. To brown the surface of meat by a short application of intense heat.

Sear. To brown the surface of meat by a short application of intense heat.

Simmer. To cook in aliquid just below the boiling point, at temperature of 185 ºF to 210 ºF.
Bubbles form slowly and collapse below the surface.

Spice - any part of a plant, other than the leaves, used in flavoring foods.

Steam. To cook in steam with or without preassure. The steam may be applied directly to
the food, as in a steamer or pressure cooker.

Steep. To allow a substance to stand in liquid below the boiling point for the purpose of
extracting flavor, color, or other qualities.

Sterilize. To destroy microorganisms. For culinary purposes this is most often done at
ahigh temperature with steam, dry heat, or by boiling in a liquid.

Stew. To simmer a food or foods in a small amount of liquid, which is usually served with the
food as a sauce.

Stir. To mix food materials with a circular motion for the purpose of blending or securing a
uniform consistency.

Sweat. To cook slowly in fat without browning, sometimes under a cover.

Toast. To brown by means of dry heat.

Whip. To beat rapidly to produce expansion, due to incorporation of air as applied t cream,
eggs, and gelatin dishes.

A la broche. (ah-lah-broch). Cooked on a skewer.

A la mode. (ah-lah-mod). In the style of

A la vapeur. (ah-lah-vahper). Steamed

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A l’etuvee. (ah-l’ay-tu-veh). Stewed
Al’hulle d’olive. (ah-l-weel d’oh-leev). In olive oil.
Aspic (aspik). Any jellied dish or a jellied glaze.
Au gratin. (o-gra-tehn) Sprinkled with crumbs and/or cheese and baked brown.
Au jus. (o-zhu) Served with natural juice or gravy.
Au leit. (o-leh). With milk
Au naturel. (o-na-tu-rehl). Plainly cooked.
Aux champignons. (o-shahm-peh-nohn) Cooked with mushrooms.
Ballotine. (bah-lo-teen). A rolled preparation of boned meat.
Beurre. (buhr). Butter; beurre fondu, melted butter; beurre noir, butter browned until it is
almost black.
Bien cuit. (bian-kuee). Well done (meats)
Blanchi. (blahn-shee). Blanched/.
Blanquette. (blahn-ket). White meat in cream sauce.
Bombe. (bohmb). Fancy desserts made f ices, whipped cream, and various fruits.
Bouilli. (bu-yeeh). Boiled
Brouille. (broo-yeh). Scrambled
Cafe noir. (kah-feh-nwar). Black coffee
Chaud. (sho). Hot
Chiffonade. (shee-foh-nad). Any dish served with shredded vegeratbles.
Coeur. (kur). Heart
Confit. (kohn-fee). Medium-size pieces of salted meat; goose, duck, turkey, or pork,
simmered in and covered with their melted drippings.
Cotelletes. (kotlet’). Ground or chopped mixture fried in the shape of a cutler.

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Coupe. (koop). An ice cream dessert.
Court bouillon. (kur-bu-yohn). Liquid in which fish has been boiled.
Cru. (kruh). Uncooked, raw.
Diable. (dyah-bleh). Deviled.
Duchesse. (duh-shes). Potatoes mixed with egg and forced through a pastry tube.
En brochette. (ahn-broh-shet). Broiled and served on a skewer.
En coquille. (ahn-ko-ki’ye). In the shell; in shell-shaped ramekins.
En gelee. (ahn-je-leh). In jelly
En papillote. (ahn-pa-piyot). Baked in an oiled paper bag.
Epice. (e-pees). Spice
Farce. (fars). Forcemeat. Stuffing with chopped meat, fish, poultry or nuts, well seasoned.
Farci. (fahr-see). Stuffed.
Fines Herbes. (feenz-airb). Mixture of herbs like minced chives, parsley, and tarragon or
thyme.
Flambeh. (flahm-beh). A food served with lighted spirits poured over.
Foie. (fwah). Liver
Fond. (fohn). Bottom
Fondue au fromage. (fohn-duh-o-fro-mahzh). A melted cheese dish.
Fournee. (furh-neh). Baked
Frappe. (fra-peh). Sweetened fruit juices frozen to a mush; iced drink
Fricassee. (fri-ka-seh). Braised meat or poultry
Frit. (fri). Fried
Froid. (frwah). Cold
Fume. (fuh-meh). Smoked

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Galantine. (gahl-lenh-teen). Boned poultry, game, or meat stuffed and pressed into a sym-
metrical shape. Usually with truffles. Served cold.
Garni. (garh-nee). Garnished
Garniture. (garh-nee-tuhr). Garnish
Gateau. (ga-toh). Cake
Glace. (glas). Ice, icre cream
Glace. (gla-seh). Iced
Gras. (grah). Fat
Grille. (gree-yeh). Grilled or broiled
Hache. (ah-sheh). Finely chopped or sliced.
Jardiniere. (zhar-di-nierh). Diced, mixed vegetables
Lyonnaise. (lee-on-ez`). Cooked with onions
Macedoine. (mah-se-dwahn). Mixture of vegetables or fruits
Miettes. (mee-yet). Flaked, bits or crumbs
Mousse. (moos). Light, airy dish, usually containing beaten egg whites or whipped cream,
for dessert or main dish; meat, fish, or poultry, finely ground, served in a mold.
Oeufs. (oeh`). Eggs
Pain. (pehn). Bread
Panache. (pah-nah-shay). Mixed (usually two vegetables)
Pane. (pah-neh). Prepared with bread crumbs
Pele. (peh-leh). Peeled
Puree. (puh-reh). Mashed
Quenelles. (kuh-nell). Dumplings
Ragout. (ra-gho). A stew with rich gravy
Raper. (ra-peh). To shred or grate.

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Refroidi. (reh-frwah-dee). Chilled
Revenir. (reh-venir). To fry lightly without actually cooking
Rillettes. (ree-yet). Shredded meat and potted pork “deviled”
Roti. (ro-tee). Roast
Rouleau. (ru-loh). Roll of
Roux. (ru). A mixture of butter or flour used for thickening soups or sauces.
Sans aretes. (sahnz-aret). Boneless
Sans peau. (sahn-po). Skinless
Souffle. (su-fleh). A baked fluffy main dish or dessert made of milk and egg yolks into which
stiffly beaten egg whites are folded.
Tarte. (tart). Tart or pie.
Terrine. (teh-reen). Earthenware crock (usually used for foie gras)
Vinaigrette. (vee-neh-gret). A marinade or salad saue of oil, vinerag, pepper and herbs

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REFERENCES

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 SAFETTY 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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