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CBLM LG Gr. 8 - TLE Food Trades (Level I) PDF
CBLM LG Gr. 8 - TLE Food Trades (Level I) PDF
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TABLE OF CONTENTS
TITLE PAGE
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PROVIDE EFFECTIVE COSTUMER SERVICE
Module Introduction
The module deals with the knowledge, skills, and attitudes in providing
effective customer service. It includes greeting customers; identifying customer
needs; delivering customer service; handling queries through telephone, fax
machine, internet, and e-mail; handling complaints, evaluation, and
recommendation.
Expected Outcome
PRE-TEST
Direction: Read carefully the following questions and choose the best
answer from the choices given. Write only the LETTER on
your test booklet.
1. Who among the following personnel in an industry is considered the life and
blood of the food and beverage industry?
a. customer
b. employee
c. manager
d. worker
3. If your guest arrives, but there is no vacant table, what will you do?
a. assist him to the waiting lounge, but dont forget him there.
b. propose a menu which he would like or choose any and give his order
c. prepare the table for the guest
d. try your best to make him patient
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5. Which art of communication is shown when a person is speaking
in a group and many are showing their responses
a. facial expression c. body gesture
b. body language d. body posture
10. Which of the following needs of the customer does not belong to the
group?
a. need to be understood c. need to feel important
b. need to feel welcomed d. need to be somebody
12. Which of the following does not belong to the body language
checklist?
a. do you hold your head high and steady?
b. do you find it easy to maintain natural smile?
c. do your arms move in a natural unaffected manner?
d. do you use the two levels of communication?
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15. Which is not an example of EMBLEM which means a verbal
accompaniment?
a. hand signal c. hugging
b. high file d. victory sign
LESSON 1
GREETING CUSTOMERS
INTRODUCTION
The lesson deals with the proper greetings of the customer in line with
enterprise procedure, the verbal and non-verbal communications, and the
sensitivity to cultural and social differences.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
1. Verbal
2. Non-Verbal
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Tone of voice
Vocally produced noise
Body posture
Body gesture
Facial expressions, a pause
Waving of hands
Smiling
Kissing/Hugging
SELF-CHECK
Direction: On a sheet of paper, answer the following questions.
1. What are the ways of communicating with the client?
2. How prevalent is non-verbal behavior?
REFERENCES
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OPERATION, Copyright 2007, pp. 118 130
ww.wikispace.com
Customers are the life and blood of the food and beverage business. To
ensure continuous patronage, their satisfaction must be sustained. They always
deserve preferential, prompt and consistent attention.
A. Welcoming a client
a. Be very polite, always smile
Good __________ sir/ maam, welcome to our place.
Im ____________ (name) at your service
b. Never let a client wait all alone at the restaurant door, he might get
the impression that he is not welcomed.
Come in, have a nice day ( assist to the place )
c. Attend to the customer right away. Do not assume an attitude which
means he is bothering you.
d. Be always warm in your welcome, but natural.
He is your host but do not let him sit on the table where the
remains of the previous client are still on.
e. If there is no available table, do not drop him.
Try your best to make him comfortable, give the delays he shall
have to wait and eventually send him to the bar but do not
forget him there.
Go and see him, propose the menu and maybe, he would like to
choose and give his order.
f. Apply a little psychology
From this contact, try to get or guess what type he is. The
knowledge of knowing him more will keep you to serve him
better.
g. Always remember to show him the way to his table and never forget to
pull the chair out and help him sit down.
SELF-CHECK:
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REFERENCES:
LESSON 2
INTRODUCTION
The lesson deals with the needs of the customers, the proper information
and details provided the customer, and the recognition and identification of the
limitation in addressing needs.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
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4. Need for comfort
- customers need physical comfort, a place to wait, rest,
or do business. They also need physiological comfort, the assurance
that they will be taken care of properly and the confidence that you
will meet their needs.
Note: When describing the quality of a dish/ beverage, study guests preference
as to taste, size, smell, color, texture, etc. and describe the item in relation
to them.
3. Preparation time
A guest may be already hungry, that he wants his order to be served
immediately, but unknowingly ordered a dish that takes time to prepare. He must
be informed beforehand that his order needs time to prepare so he can change his
order to an easily prepared one. You can say Our chef will take about _________
minutes to prepare your order Sir/ Maam. Do you mind waiting? If he/she decides
to wait, offer beverage. Shall I get you a better of ___________ while you wait? Then
mention, your order will be ready in 15 minutes from now, shall I get you another
cold bottle of ___________?
4. Standard Portioning
Some guests are inclined to ask the exact portion for each serving.
5. Standard Accompaniments
6. Right Pronunciation
Menu items should be pronounced properly or will sound ridiculous to your
customer. You should likewise be ready to answer queries pertinent to the meaning
or translation of some foreign terms used.
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Good Working Attitude and Pleasant Approach
An attitude is a state of mind that influences feelings, thoughts and
action tendencies.
The attitude you send is usually the attitude you get back.
Most service employees fall because of attitude. If you dont get
customers first the game is over before it begins.
The attitude you project to others depends primarily on the way you look
at your job.
A. Your Appearance
The tone of your voice, or how you say something, is more important
than the words you use.
The tone of your voice you use may mean the difference between
1. Acceptable job success and great job success.
2. Adequate customer service and quality customer service.
In the food and hospitality industry, working with colleagues and customers
is an important part of the job. Customer relations and interpersonal skills are the
two most important skills that a person working in that industry will need to know
about.
1. Number of skills
Effective verbal and non-verbal communication
Ability to ask relative questions
Attentiveness
Knowledge of different people and cultures
Knowledge of where services and products are available from
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Problems solving and decision-making skills
SELF-CHECK
Direction: Prepare a sheet of pad paper and answer the following questions.
1. What are the needs of a client that need to be addressed in order for
him/her to be satisfied with your service?
2. What are some positive attitudes that are to be shown to the guests so
that they may love your place?
REFERENCES:
www.wikispace.com
LESSON 3
INTRODUCTION
The lesson deals with customer needs that are promptly attended to in line
with workplace procedures and regulations and the appropriate relations that will
be maintained with the customer to meet high quality services.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
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benchmark - a surveyor mark made on a stationary objective used
as reference point.
escalate - to increase an intensity
proforma - done as formality
Some emblems
A clenched fist has universal meaning.
There are others that are idiosyncrasies in carefully
condition
The use of the zero shape made by the fingers. This stands
for Ok in the U.K
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The goal of the industry is to take care of their client they want him to
come back because they all need him. In this case, they consider good
quality
Good quality is not easy. It is the result of constant effort and attention
and the observance of numerous rules like:
I. General Outlook
a. Personal Hygiene
b. The way you dress
c. The way you work
your department
your station
your sideboard
1. Quality Service
Quality is measured in terms of our ability to conform to acceptable
standard expected by the customers.
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3. Warmth and Courtesy of the Service Staff.
A fast and efficient service performed according to acceptable
standards is likely to lose its meaning to a customer who may have
been served by an attendant with a frown and sarcasm.
What is worst is when the customer has been shouted at by the
service staff.
Note: Always bear in mind, that customers are human beings who treasure their
feelings and sentiments.
Impolite gesture and indicatives of loss of respect for a person by
these actions is likely to hurt their ego and sentiments.
Unpleasant experience when not properly compensated nor handled
by supervisors will likely push the clients to say goodbye to the
industry and never come back.
SELF-CHECK
REFERENCES:
LESSON 4
INTRODUCTION
The lesson deals with handling queries through telephone, internet, and e-
mail.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Importance of Telephone
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Uses of Internet
1. It makes easier for people to communicate
2. It could create a text file and deliver it to designated mail box
3. It is able to send messages to remote mail box on the network
4. Mailing lists connect a group of people who are interested in the same topic
5. It collects messages above different topics forming thematic newsgroups in
which anyone can participate
6. The most immediate ways to communicate with others
7. Internet telephone is used as the traditional telephone
Importance of E-Mail
1. It can take days to send a letter across the country and weeks to go
around the world. To save time and money, more and more people
rely on electronic mail. Its fast easy and much cheaper than using
the postal service.
2. Electronic communication, because of its speed and broadcasting
ability is faster.
3. It is fundamentally different from paper based communication.
4. E-mail is more conversational than traditional paper based-media.
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SELF - CHECK
A. Direction: Answer in a separate sheet of pad paper.
REFERENCES:
http.//www.fhwa.dot.goo/reports/pitted/telephone.htm.
LESSON 5
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
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They are defending their ego on self-esteem.
They have never been in a similar situation before.
They dont speak or understand the language very well.
They are in bad mood and take it not on you.
They are in a hurry or have waited on extended period of time for service.
STEP 4 Reward yourself for turning difficult customers into happy one.
Always give your guest a gracious smile as you welcome him or in bidding
goodbye. For regular customers, recognize their continuous patronage of the
industry, know their preferences, rooms, tables, drinks, etc.
Be generous in expressing gracious remarks like Have you enjoyed your
stay in our industry. Please dont hesitate to come if you need anything.
Handling Complaints
1. Apologize to customer.
2. Never argue or disagree.
3. Handle the problem yourself if possible.
4. Offer alternatives.
5. Try to turn the complainant back into a satisfied customer.
When for some reason or another a client disagrees with you, never answer
back. Keep cool, try to solve peacefully the problem and if the difficulty is too big for
you, call your supervisor at once.
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SELF - CHECK
A. Direction: Prepare sheet of pad paper for your answer.
1. What are the steps in handling complaints?
2. How do you handle complaints of the guest?
B. Direction: Field Trip to the Venue (Probable situations to be dealt with and
reported to the class).
1. Arrival at the venue
2. Serving services
3. Handle complaints (a member of the group may give a situation
wherein a problem arises)
REFERENCES:
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Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
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CLEAN AND MAINTAIN KITCHEN PREMISES
Module Introduction
The module covers the skills, knowledge, and attitudes on cleaning and
maintaining kitchen, food preparation and storage areas in commercial cookery or
catering operations.
Expected Outcome
PRE-TEST
Direction: Read and understand the following questions below. Choose the
letter of the correct answer and write it in your notebook.
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6. Which of the following does NOT belong to the group?
a. alcohol c. soap
b. boric acid d. steam
7. Mr. Garcia gathered kitchen wastes and combined them with soil, then
allowed the mixture to decompose into a humus-like product. What
waste management and disposal procedure is used?
a. composting c. waste avoidance
b. reuse d. waste reduction
LESSON 1
INTRODUCTION
The lesson focuses on how to clean and sanitize kitchen equipment and
utensils using prescribed chemicals for sanitizing. It also discusses the proper use
and storage of equipment according to instructions.
ASSESSMENT CRITERIA
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DEFINITION OF TERMS
Cleanliness plays a vital role especially in the kitchen where foods are
prepared and cooked. In order to avoid contamination, you must practice
sanitation especially on the equipment and utensils to be used.
2. Eliminate the possible breeding places of flies. Screen the house and use
effective insecticides and fly swatters whenever necessary.
3. Exterminate rodents. Do not leave food and dirty dishes on the table and
sink to prevent them from multiplying. Keep all foods likely to be eaten by
rats in rodent-proof containers.
4. Prevent and control insect infestation. They will create filth and bacteria.
Always keep sink and areas around including floor clean. Dry after the
evening meals.
5. Store garbage in a can with a tight fitting lid until it is collected. Keep a
gallon can or plastic container lined with plastic bag for daily kitchen waste.
Dispose garbage after evening meal to a regular garbage can outside the
kitchen.
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Detergent
Detergents are cleaning agents, solvents or any substances that will remove
foreign or soiling materials from surface.
Solvent cleaners referred to as degreasers use to clean equipment and
surface areas that that get solid with grease.
Acid cleaner used to remove tough cleaning problems such as lime
build up in dish washing machine.
Abrasives used for tough soils that does not respond to solvents or
acids.
Principles of Sanitation
1. Heat Sanitizing - exposing the clean surface to high heat for a long time to
kill harmful organism. Minimum temperature to kill organism is 162%F to
165%F.
Equipment to be sanitized
1. eating utensils (plates, spoons, fork, glasses, cups and saucers)
2. cooking utensils (pots, pans, kettle, casserole)
3. cutting tools (cutlery, knives)
4. preparing tools (chopping board, containers)
5. garbage bins
6. exhaust fan
7. refrigerator
8. sink and drains
SELF CHECK
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2. Enumerate good housekeeping practices to be observed to
maintain cleanliness and sanitation.
REFERENCES:
ACTIVITY 2.1
CLEANING EQUIPMENT PROCEDURE
2. Dishwashing machine
a. Remove strainer pans, wash and stock them outside machine.
b. Scrub inside frequently with stiff brush.
c. Wash tables and top of machine.
d. Clean the nozzles.
e. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean slicers immediately after using, especially after slicing
vegetables and nuts.
b. Disassemble all parts to clean.
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean the table and the pedestal of slicers.
g. Replace the guard after cleaning.
4. Refrigerator
a. Wipe spilled foods inside the refrigerator.
b. Wash the shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly.
d. Flush the drains weekly.
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ACTIVITY 2.2
Manual Dishwashing
Procedures:
1. Scrape and pre-rinse The purpose is to keep the wash water cleaner
2. Wash use warm water at 110F - 120F and a good detergent. Scrub well
with a brush to remove all traces of left over and grease.
3. Rinse use clean warm water to rinse off detergent. Change the water
frequently or use running water.
4. Sanitize - Place utensils in a rack and immerse in hot water at 170F for 30
scrubs. (a gas or electric heating element is needed to hold water at this
temperature).
5. Drain and air-dry Do not towel dry the dishes. This may contaminate
utensils.
Mechanical Dishwashing
Procedures:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperature at 180F for machine that sanitize by heat
and 140F for machine that sanitize by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch surfaces that come in contact with
food.
SELF-CHECK
Direction: Plan for laboratory activities. Evaluate the performance using the score
sheet below.
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Washed, sanitized and stored the
kitchen tools and utensils.
REFERENCES:
LESSON 2
INTRODUCTION
The lesson deals with the various types of chemicals and equipment for
cleaning and sanitizing premises and the first aid procedure for accidents caused
by chemicals.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
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e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
A. What to do
If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately.
If the person swallowed the poison, remove anything remaining in the
mouth.
If the suspected poison is a household cleaner or other chemical, read
the label and follow instructions for accident poisoning. If the product is
toxic, the label will likely advise you to call the hospital/doctor.
Follow treatment directions given by poison centers.
If the poison is spilled on the persons clothing, remove the clothing.
Tuesday
Snack bar: Wash inside of hood exhaust
Clean all corners, walls and behind refrigerator
Empty and clean grease can
Wash garbage cans
Main range area: Clean sides of ovens, deepfat fryers, grills, drip pans,
and hood over oven
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Thursday Clean all ovens in cook area, bottoms of ovens, and between ovens and
stoves
Clean long table in cook areas, including legs and underneath
Clean and mop storage area
SELF CHECK
Direction: Answer the following question. Write your answer in a sheet of paper.
REFERENCES:
ACTIVITY 2.3
Procedure for Disinfecting Premises
SELF CHECK
Direction: Divide the class into different groups. Let each group present skills on
cleaning and disinfecting equipment, tools, and utensils by following the
correct procedure.
RESOURCES:
chemicals
disinfectants
mop
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sponge
sprayer
cloth
REFERENCES:
LESSON 3
INTRODUCTION
The lesson deals with the proper waste management procedure and
techniques, and sorting of linens according to workplace procedure.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
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INFORMATION SHEET 2.3
Proper waste management
B. Waste Disposal
1. Liquid waste other sanitizing agents should be disposed.
2. Floor drain should be functional and properly covered with a trap.
3. Waste should be controlled and disposed off frequently in properly
covered container.
C. Kinds of Linens
1. Table napkins
2. Table cloth
3. Serving cloth
4. Tea towels
5. Clothing
6. Cleaning cloth
7. Table runners
2. Dining Area
Napkins
Tea towels
Table cloth
Serving cloth
E. Cleaning Linens
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3. For particularly soiled or stained linen, wash frequently with plenty of
detergent and bleach.
4. Brighten yellowed linen by dissolving a few denture-cleaning tablets in a
tub of warm water. Soak the linen in this mixture for at least 20 minutes.
5. Tumble dry and iron again if necessary
SELF CHECK
Direction: Read the question carefully. Write the answer on your test notebook.
RESOURCES:
http://www.ehow.com/how_2733_clean-fine
linen.html#ixzz1XF4LEbfA
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MODULE 3
Republic of the Philippines
QUALIFICATION TITLE : COMMERCIAL COOKING NC II
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
UNIT OF COMPETENCY : PERFORM SAFETY PRACTICES
HIGH SCHOOLS
IN THE WORKPLACE
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PERFORM SAFETY PRACTICES IN THE WORKPLACE
Module Introduction
The module covers the knowledge, skills, and attitudes in health, safety, and
security practices. It includes dealing with emergency situations and maintaining
safety personal presentation standards.
Expected Outcome
PRE-TEST
Directions: Read each of the following questions carefully and choose the
letter of the correct answer. Write it in your test notebook.
1. Which of the following items is not a standard quality of sanitation?
a. free of insects and rodents
b. well-lighted and ventilated
c. young and gorgeous personnel
d. sufficient supply of potable cold and hot water
4. Mylene is assigned to prepare the days menu but she has a cold, what
should she do?
a. perform the assigned duty for the day.
b. go to the school clinic and get some medicines.
c. sleep and have enough rest inside the working area.
d. inform the supervisor so that she can give her a non-food handling
task.
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c. applying grease, oil, and ointment
d. putting some antiseptics and antibiotics
6. What will you do if you accidentally spill a glass of water on the floor?
a. turn on the electric fan and air-dry.
b. leave the place and ignore what happened.
c. get a mop or a piece of rag and dry the surface.
d. cover the surface with a piece of any absorbent material.
8. Susan was injured while working in the school food laboratory, to whom will
she report the incident first?
a. assigned teacher
b. classmates
c. guidance counselor
d. school nurse
10. Which of the following does not contribute safe environment in the kitchen?
a. well-screened windows and doors
b. complete set of first aid kit materials
c. expensive flooring materials and accessories
d. properly arranged tools, utensils and equipment
LESSON 1
INTRODUCTION
The lesson deals with workplace procedures for health, safety and security
practices. It includes identifying breaches of health, safety and security and
responding to suspicious behavior or unusual occurrence in line with enterprise
procedure.
ASSESSMENT CRITERIA
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2. Faults and problems are identified and the necessary corrective
action is taken in line with enterprise procedures.
3. Suspicious behavior or unusual occurrence is reported in line with
enterprise procedure.
DEFINITION OF TERMS
Food safety is one of the most important concerns of any food services
operation that could, if left uncontrolled, lead us an outbreak of food borne illness.
Hazard Analysis and Critical Control Point (HACCP) is the best system for
assurance of food safety.
1. Identify hazards and asses their severity and risk defined in the Food
Code, as a biological, chemical, or physical property that may cause an
unacceptable consumer health risk.
2. Identify the Critical Control Points (CCP) in Food preparation a critical
control point for raw chicken would be the final cooking step because this
is the last opportunity to eliminate or reduce the Salmonella to a safe
level.
3. Establish critical limit for prevented measure associated with each
identified CCP for example, time and end-point cooking temperatures
should be established for cooking procedures.
4. Establish procedures to monitor CCPs example of these procedures may
include visual evaluation and time temperature measurements.
5. Establish the corrective action to be taken when monitoring shows that a
critical limit has been exceeded for example, the receiving procedures
should indicate that the frozen products with evidence of thawing be
rejected.
6. Establish effective record-keeping system that document the HACCP
system traditional record such as receiving records, temperature
charts, and recipes can serve as the basis for documentation.
7. Establish procedures to verify that the system is working - this maybe a
simple as reviewing records on timely, routine basis or as complex as
conducting microbiological test.
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Personal Hygiene Practices
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12. Trained workers who are familiar with their duties and who practice sanitary
methods.
Most of the section is concerned with ways workers can prevent certain
kinds of accidents, such as cuts, burns, and falls. However, it is much easier to
develop and practice habits that prevent accidents if safety is built into the
workplace.
The management of a food service operation must see to it that the structure
and equipment have necessary safety features.
Preventing Cuts
1. Cut away from yourself and other workers.
2. Dont try to catch falling knife. Step back and let it fall.
3. Use knives only for cutting, not for such jobs as opening bottles.
4. Dont put knives in a sink, under water, or any other place where they cant
be seen.
5. Pay attention to your work when using a knife or cutting equipment.
Preventing Burns
1. Always assume a pot handle is hot. Dont just grab it with your bare hand.
2. Use dry pads or towels to handle hot pans. Wet ones will create steam,
which can burn you.
3. Dont fill pans so full that they are likely to spill hot foods.
4. Get help when moving heavy containers of hot food.
5. Warn service people about hot plates.
Preventing Fires
1. Know where fire extinguishers are located and how to use them.
2. Keep a supply of salt or baking soda handy to put out fires on range tops.
3. Dont leave hot pot unattended on the range.
4. Keep fire door closed.
5. Keep exit free from obstacles.
Preventing Falls
1. Clean up spills immediately.
2. Keep aisles and stairs clear and unobstructed.
3. Dont carry objects too big to see over.
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4. Use a safe ladder; not a chairs or piles of boxes, to reach high shelves or to
clean high equipment.
5. Walk, dont run.
SELF-CHECK
Direction: On a separate sheet of paper, explain the following.
REFERENCES:
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LESSON 2
INTRODUCTION
The lesson deals with emergency situations, safety measures, and alternative
steps in line with enterprise guidelines.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Accident prevention and safety education are standard procedures that must
be observed in food service to minimize occupational hazards.
A safe working environment and a safety-conscious group of employees
working in contribute to:
The best way to learn what and how to avoid hazards is to study and
understand carefully the safety precautions on the proper use of equipment in the
work place.
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5. Always watch your step.
6. Walk, do not run.
7. Remove or report all aisle obstructions.
8. Report defective equipment immediately.
9. Use knives only for cutting food, not for opening cans or pounding
ingredients.
The following first aid instructions are intended for emergencies involving
accidents or illness. These precautions are not to be used as a substitute for
medical attention, but only as emergency measures until a physician can get to the
scene.
Burns. Cool the burn area with cold water. Do not put grease, ointment or oil on
the area because these can make it worse. Do not try to clean a burn or
break blisters. Call a physician.
Electric shock. Unplug the appliance or turn off the electric power if possible
before you touch a person still in contact with electricity.
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Falls. Stop severe bleeding by covering the wounds with sterile dressing. Keep the
person comfortable and warm. If you think a bone is broken, do not move
the person unless necessary, as in the event of fire. Call a physician.
SELF-CHECK
Direction: Discuss briefly the safety practices on the use of the following:
a. knives
b. kitchen machinery
c. heat, electricity and gas
Direction: Group activity: Role play on the following situations and demonstrate the
proper first aid treatment to be given
1. Electric shock
2. Burns
3. Falls
REFERENCES
INTRODUCTION
The lesson deals with identifying causes and effects of faults and
problems and corrective actions on security practices in the workplace.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
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INFORMATION SHEET 3.3
Clothing, Grooming and Personal Habits
Bathe daily and wear clean clothes to work. Hair is a breeding ground for
lice. Always wear a clean uniform and change daily or more often if necessary.
Soiled clothing carries enormous numbers of germs. Underwear should be changed
daily. Put your uniform in the locker room if you have to wear your uniform to
work. Wear clean and appropriate shoes in the kitchen, preferably leather.
Aprons:
Do not use aprons as hand towels. Be sure to wash your hands after
touching your apron. Change your apron when soiled and remove them before
leaving the food preparation area.
Jewelry:
Do not wear jewelry. It can collect dirt or fall off. It can also cause injury if
caught on hot or sharp objects or in equipment, such as slicer.
Hair Restraints:
Do not touch your hair while handling food. Wear a hair restraint, net, or
anything to keep your hair out of food.
Sanitary Practices
1. Do not sneeze or cough near food. Cover your mouth and nose with a
clean handkerchief when you sneeze or cough. Then wash your hands
well.
2. Never apply make-up or perfume in food preparation areas.
3. Do not lean on equipment or sit on counters.
4. Wash hands thoroughly,
a. before starting to work
b. after going to the rest room
c. after touching anything that may contaminate hands
5. Keep finger nails trimmed and cleaned.
1. Prompt and personalize response to render service beyond the call of duty.
2. Pleasant facial expressions.
3. Positive disposition and avoiding any display of irritation.
4. Avoid any statement that could hurt feelings.
5. Tactful and diplomatic in handling objections and complains.
6. Open to comments and feedbacks no matter how negative the comments are.
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Personal Cleanliness
1. Scrub your hands with soap and warm water before you handle any food,
especially when you have just come from the toilet, after touching your
hair or other parts of your body and after using your hands to cover your
mouth or nose when you cough or sneeze. Be sure to clean under your
fingernails where dirt and bacteria tend to accumulate.
2. Use a separate towel or cloth for drying dishes, wiping, counter tops, and
wiping hands.
3. Avoid working with food, when you have an open cut, sore, boil or
infected wound in you hands. Pus and other liquids secreted by the
wound contain millions of harmful bacteria that can cause food
poisoning.
4. Keep hands out of food as much as possible, otherwise, wear disposable
gloves.
5. Avoid smoking while preparing or handling food as ashes may drop into
the food.
6. Wear suitable clothes at work. Do not wear clothes with long sleeves that
may drag into the food
7. Always wear clean clothes and aprons.
8. Use clean utensils in preparing, cooking and serving food.
9. Use a clean spoon each time for tasting food.
Observing Workplace Hygiene and Sanitation Procedure
Observing hygiene and sanitizing procedure
Second year
44
Personal Protective Clothing (Cooking Outfit) Used in the Kitchen
Personnel reflect the image of the company. They must carry themselves in a
professional manner to make good impression. It must be projected it terms of:
SELF-CHECK
REFERENCES:
MANAGING A FOOD-SAFE KITCHEN, THE MAYA KITCHEN CULINARY ARTS
CENTER, 2007
Edica, Benito T., FOOD SERVICE AND BAR TENDING, pp. 210-214
45
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
46
OBSERVE WORKPLACE HYGIENE PROCEDURE
Module Introduction
The module covers the knowledge, skills, and attitudes required in observing
workplace hygienic procedure. It includes following hygiene procedures, identifying
and preventing hygiene risks.
Expected Outcome
PRE-TEST
Directions: Read the following items carefully and choose the letter of the
correct answer. Write it in your test notebook.
4. What will you do if you saw younger sister washing the pet-
feeding dishes in kitchen sink?
a. ignore what shes doing.
b. help her wash the dishes.
c. theres no need to wash the dishes.
d. wash them outside to prevent contamination of surfaces.
5. After hand washing, food handlers must thoroughly dry their hands using
a _________.
a. durable bathroom tissue
b. freshly-laundered apron
47
c. soiled table napkin
d. clean towel
7. Why it is not advisable to let food stand at room temperature for a long
period of time?
a. bacteria multiply rapidly, making the food contaminated.
b. it tends to lower the nutritive value of foods.
c. it reduces food palatability.
d. none of the above.
10. What step follows the wetting and applying soap during hand washing?
a. wash right palm over left then left over right.
b. wash palm to palm with fingers inserted.
c. wash back fingers to opposing fingers interlocked.
d. wash them and rotate the right thumb in the left palm.
LESSON I
INTRODUCTION
The lesson deals with the knowledge, skills, and attitudes required towards
proper hygiene and sanitation. It includes hygiene procedure in accordance with
the enterprise standards, application of knowledge in hygiene and sanitation while
working and the safety precautions in handling tools and equipment and storage of
food items.
ASSESSMENT CRITERIA
1. Workplace hygiene procedure and personal grooming are implemented
based on standard operating procedure.
2. Handling and storage of items are undertaken in line with
workplace procedure.
48
DEFINITION OF TERMS
personal Hygiene - health practices and habits which enable one to stay
physically healthy. This means keeping oneself clean to
avoid transfer of harmful bacteria to the food.
safe out of danger or risk
contamination to infect with a contagious disease.
hygiene the science of health, its preservation and the prevention of
disease.
rodents small growing mammals like rats
dispose to place away / to get rid of/ to give away
storage space for storing
stuffed to fill
discard to reject
sanitation - means keeping the food, equipment, utensils and work area
clean
Humidity promotes mold growth and breeding ground of insects which can
infect stored items.
1. Keep the kitchen area free of insects, rodents and other pests. They leave
harmful bacteria on surfaces they walk on.
2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings
in the kitchen near any food work area. Do not wash the pet feeding
dishes along with the other dishes.
3. Dispose waste materials or garbage properly. Always have a garbage
container within reach in the work area.
4. Wipe spills and spots immediately. They attract bacteria.
5. Keep dirty pots, pans, and dishes away from the area where food is
prepared.
49
1. Use the proper storage method for purchased food.
2. Keep hot food above 60C until served.
3. Keep cold food below 4.4C until served.
4. After serving, refrigerate food immediately. Do not allow food to stand at
room temperature. Keep food covered to prevent contamination with
bacteria.
5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.
6. Custard, cream, meringue, pies, and cakes with rich fillings should be
refrigerated as soon as they cool. Do not allow them to stand below
44.4C once they have cooled. Thaw food in the refrigerator.
SELF-CHECK
A. Direction: On a sheet of paper, answer the following:
1. What are the hygiene procedures to be followed in the workplace?
2. Why is hygiene and sanitation strictly implemented in the workplace?
3. What are the safety handling tools and equipment for storage of food
items?
Strongly Strongly
Statements Agree Uncertain Disagree
Agree Disagree
1. Food handlers must
keep their fingernails
short and clean.
2. A hand towel must be
used for wiping tools
and drying utensils.
3. The kitchen staff must
wear aprons at work.
4. A headband is worn to
keep the hair in place.
5. When a worker in the
kitchen has colds, he
or she is required to
take medicine before
handling any food.
6. Utensils are cleaned
after used.
50
7. Spoons and forks are
handled anyway you
want.
8. The work area should
be kept free from flies.
9. Used pot and pans
must be cleaned
altogether at the same
time to save water.
10. Spilled flour on the
worktable must be
scooped back and used
to economize.
2. Get your total score and divide it by 10 to get your average score.
3. If your average score is:
4- 5 you have a positive attitude towards sanitation in the
kitchen
3 you are uncertain about your attitude towards sanitation
1- 2 you have a negative attitude toward sanitation.
RESOURCES:
Senator Teresa Aquino Oreta, HEALTH GUIDE FOR SCHOOL CHILDREN AND
FAMILY, BEST PRACTICES IN HEALTH, pp. 1- 3
LESSON 2
INTRODUCTION
The lesson deals with the identification and prevention of hygiene risks to
ensure food safety by using correct methods to prevent transmission of disease
causing organisms from one person to another.
51
ASSESSMENT CRITERIA
DEFINITION OF TERMS
airborne carried by air
contamination to stain or to infect
vermin insects like rats and mice
minimize to reduce the risk
food poisoning acute inflammation of the mucus membrane of the
stomach and intestine cause by eating food
contaminated by toxic substances.
52
Environmental Hygiene risks
Unsafe garbage storage and disposal
Inappropriate and irregular cleaning practices
Poor handling and storage of foods
Inappropriate handling of potentially infectious linen
Poor work practices
Food Poisoning
Definition
Causes including
- Toxin formation when bacterial growth is at high rate
- Accidentally eating contaminated and toxic foods
- Incorrect storage and food handling procedures
Types
- Staphylococcus Aureus
- Clostridium Perfringens
- Salmonella
- Listeria
- Clostridium Botulinum
- Camphylobacteria
Observing Workplace Hygiene and Sanitation Procedure
Identifying and prevent hygiene risk.
Second year
Symptoms
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
- Gastro-enteritis
- Dehydration
A. Report hygiene risks beyond the control of individual staff members immediately
to the appropriate person for follow-up.
B. Take action to minimize or remove the risk within the scope of individual
responsibility and in accordance with enterprise and legal requirements.
53
Following good personal hygiene rules
Using of disposable gloves when handling foods
Washing hands before and after using the bathroom, starting work
and touching food or equipment
Using brightly colored bandages for open wounds and sores
Food Handler
A food handler is anyone who works in a food business and who handles
food and surfaces that are likely to be in contact with foods such as cutlery, plates
and bowls. He/She may do many different things for a food business which include
cooking, preparing, serving, packing, displaying and storing food. Food handlers
can also be involved in manufacturing, producing, collecting, extracting,
processing, transporting, delivering, thawing and preserving food.
Food handlers personal hygiene practices and cleanliness can minimize the
risk of food contamination. The most important things they need to know are the
following:
Do whatever is reasonable to prevent their bodies and anything they
wear to come in contact with the food surfaces.
Wear clean, appropriate and suitable outer clothing for the job.
Make sure bandages or dressings on any exposed parts of the body
are covered with a waterproof covering
Avoid sneezing and coughing over unprotected food and surfaces.
54
Do not spit, smoke or use tobacco and similar preparations where
food is handled.
Do not urinate or defecate except in toilet.
Hand Washing
before and after working and handling ready-to-eat and raw foods.
after using the toilet, smoking, coughing and sneezing.
after touching their hair, scalp and body openings.
Direction: Prepare the laboratory activity for hand washing procedure and
perform proper techniques in hand washing.
55
Resources:
soap
basin
water
towel
REFERENCES:
Hospitality Curriculum Framework (November 2002),
Follow Workplace Procedure from the Internet
Food Industry Fact Sheet (Internet)
Personal Hygiene for Food Handlers
56
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
57
PLATE, PRESENT AND SERVE FOOD FOR MENU
Module Introduction
The module covers the skills, knowledge, and attitudes required to efficiently
and professionally present, plate, and serve food in commercial kitchen or catering
operation.
Expected Outcome
PRE-TEST
Directions: Read and understand the questions below. Choose the letter of the
correct answer and write it in your notebook.
5. Marites prepared the following foods for her breakfast; Banana, Beef Tapa,
Scrambled Egg, Rice and Hot Chocolate. What type of breakfast did she
prepare?
a. light c. heavy
b. moderate d. regular
58
b. to achieve the desired body weight
c. to become aware of proper portion sizes
d. to save time and energy in food preparation
7. Professionalism means
a. application of service procedures
b. enforce code of professional ethics
c. standard grooming and hygiene
d. all of the above
Lesson 1
INTRODUCTION
The lesson deals with the proper identification of foods for menu items, the
sauce and garnishes that are arranged based on the requirements for specific
dishes.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
ambience the special atmosphere of a particular environment
savy well- informed and perceptive, practical understanding.
lump an irregular shaped, mass on piece
59
vibrant full of energy
velvety _ the soft furry covering on the developing anther of desert.
tedious boring
sate to satisfy an appetite fully
gaudy showy in a tasteless on vulgar way.
splash to scatter fluid upon.
garnish a way of decorating food using additional food items.
mise en place basic preparation procedure prior to operation.
2. Moderate Breakfast
A Slice of Ripe Mango
Dried Fish (Tuyo, Danggit, and Dilis) with Tomatoes
Rice
Coffee with Milk
3. Heavy Breakfast
Papaya with Calamansi
Longganisa or Tocino
Scrambled Egg
Rice
Chocolate
60
o General food items, such as sauces, condiments, flavorings,
garnishes, coatings and batters
2. Texture - basic structure and compositions
3. Flavor and Aroma distinctive taste of food
4. Color
Sauce a flavored liquid blend of ingredients that adds and enhances the
flavor and appearance of foods.
Uses of Sauce
1. Enhances the taste of the food to be served.
2. Adds moisture or succulence to foods that are cooked dry.
3. Enhances the appearance of a dish by adding luster and sheen.
4. Brings out the flavor of the food.
5. Deepens and enriches the over all taste and texture of foods.
61
5. Hollandaise made from an emulsification of butter, egg yolks and
flavorings (esp. lemon juice); also known as Dutch sauce
1. Brown Sauces
Sauce bigarade a French compound sauce made with beef stock, duck
drippings, orange and lemon juice, blanched orange peel, and sometimes
curacaos. It is traditionally made with bitter oranges but now made with
sweet oranges, and is usually served with roast ducks. This is also known as
orange sauce.
Sauce a la cavaliere made from a demi-glaze flavored with tomatoes,
seasoned with mustard and tarragon vinegar, and garnished with capers
and diced sour gherkins.
Sauce diable compound sauce made from a demi-glaze flavored with
shallots, white wine, vinegar, herbs, dry mustard, black pepper and cayenne
garnished with parsley.
2. Tomatoe Sauce
Sauce Portugaise compound sauce made from a demi-glaze flavored with
tomato puree, onion and garlic.
Sauce Provencale- compound sauce made from a demi-glaze flavored with
tomato puree, onion and garlic, olive oil, olives, anchovies, and eggplant.
3. White Sauce
Bchamel (refer to the definition above)
o Sauce Cream -
o Sauce Aurora - made from veloute with tomato puree
o Sauce Allemande - made from veloute thickened with egg yolks and heavy
cream and flavored with lemon juice; also known a German sauce
o Sauce Curie one type of sauce
o Sauce Poulette made from an allemande flavored with mushroom
essence and lemon juice and garnished with parsley
4. Butter Sauce
Batarde a French white roux made with water and bound with egg yolks
and flavored with butter and lemon juice.
Beurre blanc French term for white butter and used to describe an
emulsified butter sauce made from shallots, white wine and butter.
62
5. Oil Sauce
SELF-CHECK
1. Why are texture, color and shape important in preparing food for
service?
2. What are the common problems encountered in garnishing food?
3. What are the challenges for restaurant operators?
How can they meet and respond to these challenges?
Resources:
knife
chopping board
fruits and vegetables
REFERENCES:
Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. BASIC FOODS FOR FILIPINO
4TH EDITION pp. 108 110
Nem Singh, Rosario, COOKBOOK RECIPE AND NUTRITION TIPS, 2005 p. 155
Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, FAMILY MEALS AND
HOSPITALITY p. 139-145
www.us foodservices.com
63
LESSON 2
INTRODUCTION
The lesson deals with the proper ways of portioning, plating and serving of
foods. According to standard recipes, the food plates are presented and served
neatly and attractively without drips or spills.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
64
Healthy Tips for the Portion Plate
Filling your plate with the correct portion sizes is impressive during weight
lose or weight management programs.
65
3. Ready to arrange
When plating up, dont leave too much space between items, but dont
over crowd. Dont leave everything huddled in the center; dont go over the
rim either.
4. Focus
Select the point of focus. It doesnt have to be in the center of the
plate.
5. Flow
How should the eye travel? Think about scanning a beautiful sunset.
Thats how customers should look at a plate.
Be sure that the items are arranged in a way that allows the eye to
travel in a pleasant, appetizing manner.
6. Decorating plates
Here are some options for decorating rims and plates.
a. Herbs, nuts and spices can be finely chopped and ground.
Apply a very light coating of oil on the rim and sprinkle with herbs,
nuts and spices.
Tip off excess before adding food.
b. Use the same sauce served on the rest of the plate.
c. For dessert plates, you can create a paper template and sprinkle with
cocoa or powdered sugar.
SELF-CHECK
A. Direction: Answer the questions correctly. Use sheet of pad paper for
your answer.
Resources:
tools and equipment
tray
plates
REFERENCES:
Lewis, Dora, Peckham, Gladys Cetik, Hovey, Helen Stone, Family
Meals and Hospitability pp. 19-144
www.us foodservices.com
Plating, Presenting and Serving Food
Portioning and plate food
Second year
66
LESSON 3
WORKING IN A TEAM
INTRODUCTION
The lesson deals with the ways and importance of developing good working
relationship among staff. It also discusses ways of minimizing delays and
maximizing food quality and high standard of personal and work-related hygiene
practices.
ASSESSMENT CRITERIA
1. Good working relationship with all kitchen and food service staff is
demonstrated to ensure timely and quality food service
2. Kitchen routine for food service is followed to minimize delays and
maximize food quality
3. A high standard of personal and work-related hygiene practices are
maintained
DEFINITION OF TERMS
teamwork a cooperative effort by a group.
decision making regarded as the mental processes resulting in the
selection of a course of action among several alternatives.
task piece of work or assignment that is important.
67
d. make decision
e. coordinate work tasks
f. encourage team spirit
g. communicate information
Measures that help improve good working relationship among kitchen and
food service staff
SELF-CHECK
Directions: Explain your answer to the following questions.
REFERENCES:
Florida, Leuterio C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR
SUSTAINABLE DEVELOPMENT IV, Page: 142 158
Roldan, Amelia S., Edica, Benito T., FOOD SERVICE AND BARTENDING,
pp. 207-210
www.wikispace.com
Plating, Presenting and Serving Food
Working in a team
Second year
68
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
69
PREPARE, COOK, AND SERVE FOOD MENU
Module Introduction
This module deals with the processes and activities required to organize,
produce, and serve food for menu.
Expected Outcome
PRE-TEST
Directions: Read the following items below and choose the letter of the
correct answer. Write it in your answer sheet.
2. Which of the following does NOT belong to the quality food standard?
a. appearance c. palatability
b. flavor d. preparation
3. What food system is used when food is prepared at one location and
carried in bulk to another location to be portioned into individual
servings?
a. bulk satellite system c. cup con system
b. cold pack system d. hinged tray system
5. Who among of the food service personnel is responsible for all the
operations of the establishment?
a. assistant manager c. head chef
b. dietician d. manager
6. What kind of food service is used when the food is served in private
rather than in a public dining room?
a. buffet c. take out
b. counter d. tray or table service
70
8. Which of the following food services is compared to that service at home?
a. cafeteria c. table d hote
b. counter d. tray
12. Which part of the refrigerator is for storing fruits and vegetables?
a. coldest part c. center
b. crisper area d. shelves
14. Which of the following foods is stored in the coldest part of the
refrigerator?
a. dairy foods c. protein foods
b. fruit and vegetables d. starch
LESSON I
INTRODUCTION
The lesson deals with coordinating, organizing, and preparing food for
service.
ASSESSMENT CRITERIA
71
5. Food items are organized and prepared in correct quantities as
required; and
6. Ready to serve foods are stored appropriately.
DEFINITION OF TERMS
Menu Requirements
Quality Measurements
The wise food service manager is aware of the several factors that tend to
influence individual opinion about food quality: age, cultural and socio economic
backgrounds, past experiences relating to foods, education and scientific
knowledge and emotions. The food service manager must be prepared to satisfy the
people who make up the clientele when planning menus. However, the desired
result of food production is palatability, the factors of which are:
1. Flavor. Flavor of the food is determined by the methods of preparation
and cooking, suitable seasonings to supplement natural flavors, and
proper temperature when served. All of these greatly influence the
acceptability of all food items.
72
2. Appearance. Appearance of the food when served also influences its
acceptability to the consumer and his enjoyment. Eye appeal is gained
through contrasting and interesting combinations of foods differing in
type, color, and form, as well as the arrangement of the plate. Properly
prepared and attractively served meals are stimulating to even the most
jaded appetites.
3. Palatability. Palatability must be the wholesomeness of the product,
and the assurance that foods are safe for human consumption.
The following is a list of sample menus from which customers may select.
These menus are grouped according to price based on market trends.
I II III
Mango Papaya Banana
Fried Egg Scrambled Egg Boiled Egg
Boneless Bangus Fried Beef Tapa, Corned Beef
Rice Rice Pandesal with Cheese
Coffee with Milk Hot Chocolate Coffee with Milk
I II III
Buko Pandan Fruit Cocktail Pineapple Banana Salad
Meat Omelet Ham and Egg
Bacon and Eggs Boneless Bangus Morcon
Sausages Puto and Cheese Fried Rice
Bread and Butter Coffee with Milk Hot Chocolate
I II III
Bouillabaise Soup Chicken Ho To Tay
Pork Pot Roast Lechon w/ Liver Sauce Sweet and Sour Pork Shrimp
Rebosado Crab Relleno Chicken Kebabs
73
Eggplant Salad Medley Salad FreshUbod Lumpia
Rice Rice Rice
Leche Flan Cake Cake
Ice Cream Black Coffee Ice Cream
The dishwashers are in charge of washing the utensils and tools used in
food preparation. Dishwashers also wash the eating utensils used after serving.
The tool keepers on the other hand, are in charge of keeping the utensils
and tools used in food preparation and their proper storage places.
The housekeepers are in charge of keeping the food laboratory room clean.
They are also in charge in preparing and setting the table for eating.
3. Head Chef and Cooks the chef is the head of the kitchen or chef de
cuisine. The chefs job is very critical to the life of the organization being
principally responsible for food preparation and cooking. The immediate
supervisor of the chef is the assistant manager who is in charge of menu
74
planning, assisted by cooks, butchers, bakers, kitchen preparation
crew, porters and cleaners.
Ready to serve foods are stored appropriately depending on the food service
system. Food system can be classified as follows:
1. On site preparation system. selfcontained unit prepares and serves.
6. Pre-plated hot and cold-pack system. lunch is made up of two parts: the hot
portion which is packed in ovenware or aluminum foil trays for reheating and
the cold portion which is packed in trays covered with plastic film. These hot
and cold trays may be prepared by local food service unit or purchased ready
prepared.
SELF-CHECK
A. Direction: Answer the following questions on a separate sheet of
paper.
75
REFERENCES
Principe, June B..et.sl, TECHNOLOGY AND HOME ECONOMICS IV.
copyright 2000, pp. 58 64
INTRODUCTION
The lesson deals with the appropriate commercial equipment for menu
preparation and cookery methods. It also discusses the styles of table service to
meet the needs and expectations of customers and workplace safety and hygienic
procedures.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
There are two types of cooking methods which are commonly used. In dry
cooking methods, the heating medium is dry heat. No water is added. Moist
cooking methods on the other hand, require the use of water, broth, milk or other
liquids.
76
Dry heat method includes the following:
1. Broiling and Grilling these two methods are differentiated by the source
of heat for cooking. In grilling, the heat source is below the food; while
in broiling the heat is above the food.
6. Frying is a cooking method that requires the use of oil in an open pan.
There are several variations of frying depending on the amount of fat
used in cooking, such as:
a)deep-fat frying
b) sauting
c) stir-fry
d) pan-frying
e) dry-fry and griddle
77
Commercial Equipment for Menu Preparation
Standard Recipes
A standard recipe is one which is tested and tried a number of times for a
specific operation and has consistently yielded satisfactory results. It is based on
portion, size and yield requirement.
SELF CHECK
Direction: Answer the following questions on you answer sheet.
1. How does moist heat method differ from dry heat cooking
method?
2. What commercial equipment are used for menu preparations?
REFERENCES:
SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III
pages 64-66.
78
knife 3 stalks leeks
chopping board 3c chicken stock
measuring cup Egg-batter mixture
measuring spoon 2 raw eggs
wooden spoon 1tbsp wine
c flour
1 large onion, minced
salt, pepper to taste
Procedure:
BREADED CHICKEN
Procedure:
1. Wash the chicken. Cut into serving pieces and set aside.
2. Make a marinade by combining salt, soy sauce, pepper and calamansi juice.
Marinate the chicken overnight.
3. Wrap the chicken in aluminum foil and steam for 30 minutes.
79
4. Remove from the steamer and cool. Beat the egg. Add milk, water, flour, salt
and melted shortening. Beat well. If the batter thickens, thin out with 1 2
tablespoons of water.
5. Dip each piece of steamed chicken into the batter, allowing to drip slightly.
6. Roll in flour and fry in medium hot oil until golden brown. Serve hot.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
LENGUA ESTOFADA
Scald and clean one ox tongue thoroughly. Cut into slices across but not
through to give it the appearance of a whole tongue. Rub with salt and pepper and
place in a deep clay pot. Cover with the following:
Procedure:
1. Cover the earthen pot tightly and cook the whole mixture over low heat,
turning occasionally to prevent the tongue from burning.
2. When the tomatoes are cooked, remove them, mash and strain back into the
pot.
3. Add water to cover and continue cooking until the tongue becomes very
tender. Serve hot.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
ESCABECHENG MACAO
80
knife 2 head ginger, in strips
chopping board 1 piece red pepper, in strips
measuring cup 2 potatoes, cut into strips and fried
measuring spoon 2 cornstarch
wooden spoon 2 tsp. sugar
cup vinegar, diluted in 1 cup water
cup garlic, minced
1 tsp. a few stalks of kintsay minced
cooking oil for frying
salt to taste
Peocedure:
1. Clean and wash the fish. Slit diagonally on each side and sprinkle with salt.
Let stand for 15 minutes.
2. Drain and wipe dry. Fry in hot oil until the fish is brown. Set aside.
3. Mix the cornstarch, sugar, soy sauce and salt with vinegar and water in a
sauce pan. Add the garlic, onion, ginger, and red pepper and bring to boil.
Cook until thick.
4. Add the fried fish and cook for 5 minutes more.
5. Transfer to a platter and garnish with fried potatoes, fresh kintsay and leeks.
Serve.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
Procedure:
1. Cut the cucumber into halves (lengthwise) and scrape out the seeds with
a spoon.
81
2. Cut crosswise into inch thick slices. Sprinkle with salt and let stand
for 30 minutes. Rinse and drain.
3. Add the remaining ingredients and chill at least one hour before serving
or overnight if desired.
4. Serve cold and chilled. Serve cold.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
GULAMAN MOLD
Procedure:
SELF CHECK
RESOURCES:
tools and equipment
ingredients for menu
REFERENCES:
82
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
Food service units are usually classified according to the type of service they
render. Services other than the following are marked modifications of some
successful food service operations such as smorgasbord in exclusive hotels or
restaurants, cocktail lounges, in some cafeterias, sing-along in fast food units, and
the like.
Service Units
These units are known for formal dining and serve elaborate meals.
4. Tray service. It is unique because the patron is served in the privacy of his
room or car rather than in a public dining room. Examples of tray or table
service are the hotel room service, hospital patient tray service, and drive-in
service.
Self-Service Units
This type of service is for those in a hurry. They offer a limited menu.
Table Service
The style of table service depends on what the clientele chose and on the
space available for serving food. There are three methods of table service namely:
sit down, tray and buffet. Sit down can be a (a) Continental or Russian, (b) English,
83
(c) Apartment or Blue Plate, (d) American or Country, and (e) Family or
Compromise.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
Continental or Russian Service
English Service
English service is used informally for daily family meals. In this style, the
food is served from the table by the mother or any member of the family. It is also
used for formal occasion, such as entertaining small groups of guests even without
competent waiters.
In this type of service, the food is offered from the table where the diners
help themselves to the food and then go some place to eat.
Only the foods and table appointments are found in the buffet table. Buffet
service is used for tea or cocktail parties. It is practical for entertaining a large
number of people since it requires little help in serving.
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Buffet service is practical when the menu consists of several dishes and the
number of diners is more than what can be accommodated at the table.
SELF-CHECK
Direction: Answer the following questions on you answer sheet.
REFERENCES:
SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III
pages 64-66.
Preparing, Cooking and Serving Food for Menu
Cooking and serving menu items for food service
Second year
1. Keep the kitchen area free of insects, rodents, and other pests. They leave
harmful bacteria on surfaces they walk on.
2. Keep pets out of the kitchen. Avoid putting pet feeding dishes or beddings in
the kitchen near any food work area. Do not wash the pets feeding dishes
along with other dishes.
3. Dispose of waste materials or garbage properly. Always have a garbage
container within reach in the work area.
4. Wipe spills and spots immediately. They attract bacteria.
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5. Keep dirty pots, pans, and dishes away from the area where food is
prepared.
SELF-CHECK
Direction: Let students prepare the laboratory area applying workplace safety and
hygiene procedures (group activity).
REFERENCES:
SEDP Series, HOME TECHNOLOGY, FOOD MANAGEMENT AND SERVICE I AND III
pages 64-66.
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LESSON 3
INTRODUCTION
The lesson focuses on how to end service procedures, proper storing of food
items and conducting post service de-briefing.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Food Storage
Take time to store food items. Store new purchases behind old ones and
always use the old stock first. It is easy to put new purchases at the front.
However, older stocks are overlooked and thus cause spoilage. These may include
cereal and cereal products, sweeteners, oil, seasonings, and unopened can and
jars.
Do not use kitchen cabinets above the refrigerator, stove or oven for food
storage.
Dinnerware
Chinaware should be rinsed immediately after use. A soft sponge is used to
soap and wash them. Dishes are then dried on a drain rack or towel-lined drain
board.
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In storing, dinnerware should not be stacked too high. Shelves should not
be overloaded. Scratching can be avoided when similar sizes of dinnerware are
stacked together with proper or fabric material in between. Platters are stored
vertically.
Flatware
Flatware should be rinsed immediately after use. Never mix silver with
stainless steel when they are washed because stainless steel leaves mark on
sterling. Silverware should be washed separately. Never store flatware when they
are still wet. Dry them at once to prevent spotting. After being wiped with a
dishtowel, they should be air dried and stored.
Linens
Cloths are washed according to directions for the fabric. Stains should be
removed first before the tablecloths are washed. Cloths are not wrung tightly after
washing. They are preferably hung while dripping so that efforts in ironing will be
minimized. Plastic cloths and native materials are not washed daily. They are just
wiped with a clean damp sponge and air dried before they are stored.
Beverage ware
Glassware should be washed first. A soft brush is used for decorated
glassware. Washing should be done one by one. After being washed, glassware is
drained on a rubber covered rack or thick towel and must be air dried.
Glassware is best stored upside down in single layer. They should not be stacked
inside another glass. Pieces should not touch each other.
Preparing, Cooking and Serving Food for Menu
Coordinating and completing end of service
requirements
Second year
Never use the area under the sink for storing food because openings around
water and drain pipes are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air dry before
using. This helps remove any traces of odor that may remain.
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Thaw frozen foods in the refrigerator. Do not allow food to thaw at
room temperature. At this point, micro-organisms will begin to grow.
Equipment, tools and utensils, table appointments are cleaned, washed and
wiped properly ready for use. Food items are properly stored to prevent spoilage.
SELF-CHECK
A. Direction: Answer the following questions in a sheet of paper.
1. How would you keep the cleaned tools and utensils used?
2. What do you mean by end of service procedure?
Materials:
tools and Utensils
table appointments
REFERENCES:
89
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
90
RECEIVE AND STORE KITCHEN SUPPLIES
Module Introduction
This module covers the skills, knowledge, and attitudes required for
receiving and storing supplies in a commercial cookery or catering operations. It
focuses on the general stock handling procedure required for food and kitchen
related goods.
Expected Outcome
PRE TEST
Direction: Read each question carefully. Encircle the letter of the
correct answer.
1. These are the vital information found in the delivery stock. Which does
not belong to the group?
a. quantity c. weight
b. size d. all of the above
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b. to avoid moisture d. to avoid stacking
9. What supplies should be kept in specific areas usually under lock and
key?
a. beverages c. liquors
b. disinfectants /sanitizers d. utensils
15. Which one of these specifications must foods be especially checked and
graded?
a. quantity c. size
b. quality d. weight
LESSON 1
TAKING DELIVERY SUPPLIES
INTRODUCTION
ASSESSMENT CRITERIA
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5. Excess stocks are managed appropriately according to enterprise policy.
DEFINITION OF TERMS
shelf life - the length of time a product may be stored before it begins
to lose its freshness or effectiveness
enterprise - organized business activities aimed specifically at growth
and profit
establishments - something that is established as a business,
institution, organization, or undertaking
spoilage - the state of decaying or becoming damaged, or the
condition of being decayed or damaged
hazard - something that is potentially dangerous
infestation - to live as a parasite on or in something
docket - a summary of a document
All incoming supplies need to be checked against the order form or book and
the delivery documentation, both of which contain vital information about the stock
being delivered. The delivery documents then need to be checked against the
invoice from the supplier (the company or individual providing the goods) before
payment is finalized.
Quantity
Size
Your enterprise may require large, whole fruits for presentation purposes; in
this case, smaller fruit items, or fruit that has already been cut, may not meet your
specific needs. It is important that you ensure the fruit that is delivered is the right
size and portioned (in this case, left whole) as you requested. Generally, where size
of an item is critical, you should check this aspect carefully to ensure that no
substitution has been made.
Weight
Your enterprise may need 250g steaks to meet the menu requirements. If
you accept, and serve, steaks which are considerably larger or smaller, the service
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of your product will not be economical or consistent. As a result, your businesss
reputation could even be put on the line. A regular general check of the weight of
foods delivered should ensure that suppliers are continually delivering the correct
weight of product and not undersupplying goods. Scales for this purpose are
generally located in or near the delivery of large establishments.
Quality
Foods and other supplies may be graded according to quality. Poorer quality
of fruits and vegetables can be obtained cheaply if quality is not such an issue.
This is often the case in an enterprise that aims at serving economical meals, as at
a university or school. Other operations may insist on only the highest quality for
food and other supplies, as this is a significant selling point for their business. In
this case, inferior quality goods should be identified at the point of delivery and
sent back to the supplier. Ordering from a reliable supplier can help ensure
consistent quality from one order to the next so that closely checking of each item
for quality, for every order received, will not be necessary.
Receiving and storing kitchen supplies
Taking delivery of supplies
Second year
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Dairy: Milk: Milk: Purchase
Milk, butter Sweetish flavor Sour, bitter, or pasteurized
cheese --- Butter: moldy taste; dairy products
receive at 40F Sweet flavor, uneven color only.
or lower uniform color, Cheese:
form, texture Unnatural mold, Dairy products
Cheese: uneven color, with a grade and
DAIRY
Delivered refriger-
ated, shells clean
and unbroken, no
cracks or dirt
Receive at 40F Beef Color: Color: Meat must
lower Bright cherry red Brown or display
Lamb Color: greenish; brown, mandatory
Light red green, or purple inspection
Pork Color: blotches; white or stamps
Pink lean meat, green spots indicating that it
white fat Texture: has been
Texture: Slimy, sticky, or inspected for
Firm and springs dry sanitary
MI-AI
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Receive at 40F Color: Color: Fresh poultry
or lower No discoloration Purple or green should be
Texture: dis-coloration received packed
Firm and springs around the neck; on crushed ice
back when dark wing tips (red or in chill packs.
touched tips are Poultry must
Odor: acceptable) display man-
None Texture: datory
Stickiness under inspection
POULTRY
Grading stamps
on product
indicate level of
quality and are
not mandatory.
Receive at 40F Color: Color: Fresh fish
or lower Bright red gills Dull gray gills; should be
bright shiny skin dulls dry skin received packed
Odor: Odor: on crushed or
Mild ocean or Strong fishy or flaked self-
sea-weed smell ammonia smell draining ice
FISH
Eyes: Eyes:
Bright, clear, and Cloudy, red-
full rimmed, sunken
Texture: Texture:
Firm and springs Soft, leaves an
back when imprint when
touched touched
Freshness
It is vital that when the goods are received they are as fresh as possible,
otherwise their shelf life will be reduced. In other words, the chances of the goods
spoiling before the enterprise has the opportunity to use them are much greater.
Boxes of fresh food items should be opened upon delivery and examined for
freshness. It is important not to check just the top layer; the goods underneath
should also be checked, as sometimes fresh food may be placed on top of older
supplies. For fresh fruit and vegetables, check for discoloration, blemishes or
bruises. There should be no signs of insect infestation (contamination with insects
and insect eggs), as this could indicate that the produce is beginning to rot. The
produce should smell fresh, not over-ripe. Frozen goods should be received frozen
not slightly thawed. Frozen goods that have thawed cannot be refrozen and
therefore cannot be safely stored or used by the establishment. If there is any sign
that thawing has occurred at any stage, these goods should be rejected.
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To reduce the amount of time fresh goods are in storage and also to ensure
they are using the freshest possible produce in food preparation, most
establishments receive smaller deliveries of fruits and vegetables on a daily basis.
They also purchase fruit and vegetables while they are still firm to ensure they are
in the best possible condition upon delivery. Any goods that are not at the peak of
freshness should be returned to the suppliers. Repeated occurrences may lead to
closure of business dealings with that supplier.
Damage
Supplies may be damaged at some point during the delivery process. If this
occurs before the supplies are delivered, and you refuse to accept them on this
basis, then it is the suppliers problem. If you fail to check that the supplies are not
damaged before accepting them and signing the delivery docket, then you have
agreed that the goods are not damaged, and it then becomes your problem. For this
reason, and because damaged goods are usually unusable, it is essential to check
all deliveries for damage. For example, cans containing food may be dented during
delivery, often because they were not packed properly or because the box they were
packed in has been dropped. Any dented cans should be rejected. This is because
the dent may create a small air hole through which oxygen may enter the can and
lead to food spoilage, and even to food poisoning. Swollen or warped cans should
also be rejected, even if you cannot see an actual dent, as they may indicate the
presence of bacteria in the contents.
Other kinds of airtight packages should be checked for damage for the same
reasons. This is especially the case where food packages have been vacuum-sealed.
Foods packed in this way include perishables such as meat, fish and poultry as
well as non-perishable dry foods such as dried nuts or crackers. Vacuum-sealed
packaging greatly extends the shelf life of such foods so that they retain their
quality and are safe to eat for much longer time. If this seal is broken, however, the
food spoils very quickly, so it is important to return even slightly damaged
packages to the supplier. Other kinds of supplies apart from food need to be
returned immediately to the supplier if they arrive damaged or not to optimum
standard. For example, linen that has not been washed to the appropriate standard
should not be accepted by the establishment. Not only would it be unpleasant to
use, but it could also present a serious health hazard. Damaged equipment and
utensils should also be returned.
Receiving and storing kitchen supplies
Taking delivery of supplies
Second year
Breakages
Supplies that arrive broken must be identified before the goods are accepted.
Such supplies may include expensive items such as tableware, glassware and other
service ware. Poor handling during the delivery process, or even poor storage and
handling at the suppliers may result in breakages. Once again, you must check the
entire contents of the supplies before accepting and signing for the delivery.
Use-by dates
Dried, canned and frozen goods should be checked for use-by dates. A use-
by date specifies the point beyond which the food, even in optimum conditions,
may start to deteriorate in quality. It may also become unsafe to eat. Clearly, it is
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undesirable to accept food from a supplier which has reached its use-by date or
very close to it. Such food should be rejected upon delivery.
Delivery documentation
Delivery Dockets
Delivery dockets should contain information similar to that the original order form,
including:
name and contact details for the establishment receiving the delivery
(including the contact person)
name and contact details for the supplier (including the contact person)
date of delivery list of items ordered
unit price and specifications for each item
order number from the original order form.
The delivery docket should also include a serial number, provided by the
supplier, for later reference and easy identification. In addition, it should include
information about items that have been ordered but that have not been delivered
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due unavailability. Before accepting goods being delivered, it is vital to check the
delivery docket closely. Ensure that the name on the delivery docket is your
companys name. Match the delivery docket to the relevant order form by
comparing the order number on both forms. Most importantly, check that the items
listed on the delivery docket are exactly the same as those listed on the order form,
that the specifications have been met and that the correct quantities have been
received. You may also need to double-check that the unit price for each of the
goods is that which has been agreed upon.
Invoices
An invoice should include all of the details that are part of a delivery docket.
In addition, it should show the individual prices for items (e.g. the cost per bag of
washed potatoes) as well as the subtotals for those items (e.g. the cost for the total
number of bags of washed potatoes). The invoice should then show the total charge
for the order, and when payment is due (e.g. 7 days, 28 days). An invoice may
either be supplied with the delivery docket.
Invoices are similar to delivery dockets but also list unit prices and totals.
Invoices should be serially numbered for security purposes. Duplicate copies are to
be distributed as follows:
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1. copy to the customer
2. two copies to be held by supplier for reference when compiling statements
and as spare copy.
Purchasing
Purchase specifications
Once identified, variations or discrepancies between the order and the goods
supplied, or issues with the general condition of the goods, must be reported. A
number of steps may be required to ensure any problem is communicated to the
right people and that the appropriate response is made. As a general rule, defects
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or variations against what was ordered are normally stated directly on the delivery
docket. Any packaging or goods that have been broken or tampered with should be
reported here. Such goods should not be accepted by the enterprise. It is also
important not to sign for any goods that have not actually been delivered. The next
step is to notify the supplier, your supervisor or manager, and also the finance or
accounts department of any discrepancies between the order and the supplies that
were received (or accepted). These notifications may be completed either verbally or
in writing. Initially, most communications with the supplier are completed over the
telephone, or face-to-face, as the goods are received. However, verbal reports
should be backed up by written notification.
Oversupply
SELF-CHECK
Direction: Answer the following question in a sheet of paper.
REFERENCES:
A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A
FOOD-SAFE KITCHEN FOOD SERVICE PROFESSIONALS
LESSON 2
STORING SUPPLIES
INTRODUCTION
The lesson deals with the proper storage of supplies in accordance with
enterprise standard.
101
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Food hygiene means storing food safely and keeping premises, equipment,
and staff clean. A proper food-hygiene program followed in each flow of food will
lead to the prevention of food poisoning.
Checking Deliveries
Storing supplies
Once supplies are delivered, checked and accepted, they need to be moved
as quickly as possible to the appropriate storage area. This ensures not only that
the delivery area remains clear, but that the stock remains in optimum condition
and that it will be readily available for use. At the same time, supply levels of stock
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in storage need to be constantly monitored, so that stock may be rotated and
discarded as appropriate.
1. Perishable foods must be kept out of the temperature danger zone, which is
40 - 140F, as much as possible became cheese temperature support
bacterial growth.
2. Practice first in-first out or FIFO method of stock rotation. For example, if a
can is labeled June 4, 2006 and another can is labeled July 6, 2006 you will
put the July 6 can behind or below the June 4 can. This is so the older can
is used first. Label and date all incoming walls.
3. Do not overload shelves or store foods on floors or against walls.
4. Throw away any food beyond its expiration date.
5. Keep food in clean wrappers or containers. Do not store opened cans in
their containers, especially food that are acid types like tomatoes and fruits
juices. This can cause lead poisoning
6. Keep storage areas and food-transporting carts and trays dry and clean
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desserts)
Sharp If a sharp object penetrates its packaging, it
should be removed immediately to avoid an
unsuspecting staff member being injured.
Cleaning materials are also generally locked away so that they cannot be
accessed without permissionparticularly by children, who may be unaware of
potential hazards. Storage areas need to be organized so that items remain in
optimum condition and are easy to access. For example, stationery would have its
own storage area, somewhere well away from moisture and food preparation and
service areas, but still easily accessible by employees. Different kinds of food items
also have their particular storage requirements. The main storage areas for food
items are refrigerators, cool rooms, freezers and dry stores.
Refrigeration is for the short-term storage of perishable goods. Perishable
foods are those which require either refrigeration or freezing to ensure that they do
not spoil. They include fish, seafood, meat, poultry, dairy products, eggs, some
fruits and vegetables, and some pre-prepared foods. The temperature in a
refrigerator should be kept below 5C to maintain food at the optimum level for
safety and quality. The foods need to be wrapped and sealed to avoid loss of
moisture. They should also be clearly labeled and rotated to ensure that foods
placed in the refrigerator first are those that will be used first, as per the FIFO rule.
Receiving and storing kitchen supplies
Storing supplies
Second year
104
Cool Room Dry Store Freezer
Fresh Cream Onions Calamari Rings
Oranges Sugar Frozen Mini Quiches
Crumbed Green Prawn
Eggs Bananas
Cutlets
Lamb Racks (for next
Cheddar Cheese Olive Oil
week)
Fresh Whole Snapper Soy Sauce Frozen Turkey Buffet
Vacuum-packed Beef Prepared Breadcrumbs
Tenderloin
Fresh Chicken Breast
Spaghetti
Fillets
2 litre Milk Canned Tomatoes
Sliced Leg Ham Potatoes
Pumpkin Rice
Bacon Rashers Walnut Halves
Labeling
This may not sound too important, but it is. You need a good system of
labeling for many of your stock items, particularly frozen items as many of these
look the same. You should also label the shelves.
Labels not only allow you to identify what the commodity is but they also allow
you to record information such as use by dates and supplier details.
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perishable
non-perishable
semi-perishable
SELF-CHECK
A. Direction: Answer the following questions; write the answer in a sheet of
paper.
1. Why is it important to record supplies promptly?
2. How are foods supplies labeled and stored?
3. Why are supplies rotated and maintained?
4. What are the proper ways of disposing and reporting damaged supplies?
Materials:
Food supplies
Utensil and Equipment
Cleaning materials
Linen
REFERENCES:
http://.www..hi com.au
THHBKA03B
106
Receiving and storing kitchen supplies
Storing supplies
Second year
LESSON 3
INTRODUCTION
ASSESSMENT CRITERIA
DEFINITION OF TERMS
To ensure that all food products are properly rotated, with the oldest
products being used first, all businesses should institute a First In, First Out
(FIFO) method of rotation. The following should be used for the FIFO method, as
well as other storage procedures:
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Older items should be stored in the front of the storage facility
In any part of the restaurant, the first item to be used should
always be the oldest
Date and mark everything
Discard food past the expiration date
Establish a purchasing schedule based on inventory count
Keep storage areas clean and dry
1. All utensils and working areas should be cleaned and the persons involved
in the food preparation should be neat and clean at all time.
2. Separate raw from cooked foods, wet from dry materials, soiled from clean,
food from non-food, food contact surfaces from surfaces that do not come in
contact with food.
3. Foods require adequate cooking and heating to defray pathogen.
4. Proper packaging and storing should be practiced
Checking supplies
1. Check the color, texture and smell of the delivered goods
2. Be sure that the food is properly and securely packed, and that its
packaging is not broken or tampered.
3. Chilled, frozen and fresh foods, should be at safe temperature at the time of
delivery.
4. Check the date indicating the maximum period for which the food can be
stored foods which have to be stored at low temperature and have a
relatively short shelf life carry use by dates.
Receiving and storing kitchen supplies
Rotating and maintaining supplies
Second year
Food establishment should ensure that only foods that meet written
specifications are purchased. Foods, especially meat and poultry should be
purchased from reputable vendors where these were processed in a storing in a
sanitary manner. They should meet temperature humidity requirements and show
no evidence of being refrozen. Suspect cans (dented, bloated or showing signs of
leakage) and foods in unmarked containers should be discarded. All foods should
be in their original containers or clearly labeled.
SELF-CHECK
A. Direction: Answer the following questions. Write the answer in a sheet
of paper.
1. What should you do to ensure that are foods are properly rotated?
2. What are other safety procedures in rotating the stock?
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B. Direction: Do the following activity.
1. Go to the kitchen and check all kitchen supplies and make a summary
report on these.
See if the supplies are properly stocked
Check quality of supplies
Arrange supplies applying the FIFO method
RESOURCES:
kitchen supplies
food items
REFERENCE:
A guide on Sanitation for the Maya Kitchen Culinary Arts Center, MANAGING A
FOOD-SAFE KITCHEN FOR FOOD SERVICE PROFESSIONALS
THHBKA03B
http://www.hi.com.au
109
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
110
ORGANIZE AND PREPARE FOOD
Module Introduction
This module covers the knowledge, skills, and desirable attitudes required in
organizing and preparing a variety of foods for the kitchen of restaurants, hotels,
and catering operations. It focuses on general food preparation techniques.
Expected Outcome
PRE-TEST
Direction: Read carefully. Choose the letter of the correct answer and write it
on the blanks provided for.
111
______ 12. Which of the following instructions suggests preparation of
ingredients.
a. clean the area b. prepare the ingredients
c. prepare the workplace d. read the entire recipe
_______ 13. Which of the following does not belong to the group?
a. cheese b. milk c. coffee d. yoghurt
_______ 14. Which of the following is not dry good?
a. cereals b. flour c. ham d. sugar
_______ 15. How are sausages, ham, salami, and bacon classified?
a. Dairy products b. Deli meat products
c. General food items d. Meat, seafood and poultry
LESSON 1
INTRODUCTION
The lesson deals with the preparation of kitchen tools and equipment.
ASSESSMENT CRITERIA
1. Tools and equipment are identified and prepared based on required task.
2. Tools and equipment are checked for defects, damages and/ conditions
in accordance with manufacturers manual.
3. Equipment are cleaned based on correct type and size, safely assembled
and readied for use in accordance with workplace procedures.
DEFINITION OF TERMS
cutlery knives and other instruments with blades
defective - not functioning properly
efficient able to function without waste
112
Kitchen tools and equipment
Cooking tools and equipment are essential for preparing extraordinary foods
and drinksthe kinds of meals that keep people coming back for more. When these
are used and maintained properly, your cooking equipment will serve you well. This
same equipment however can also be very dangerous. When cooking equipment are
used or maintained improperly they become very expensive, adding unnecessary
costs of time and money for repair and use of electricity.
113
Organizing and Preparing Food
Preparing tools and equipment for specific uses
Second year
114
Organizing and Preparing Food
Preparing tools and equipment for specific uses
Second year
115
116
Organizing and Preparing Food
Preparing tools and equipment for specific uses
Second year
117
118
119
120
121
122
Maintenance of Tools and Equipment
Note: As a general rule, never use a piece of equipment until you are thoroughly
familiar with its operation and features.
SELF-CHECK
Direction: Write the classification of tools by filling in the table below.
Resources
kitchen tools and equipment
REFERENCE:
http://search .www.yahoo.com
Organizing and Preparing Food
Preparing tools and equipment for specific uses
Second year
123
LESSON 2
INTRODUCTION
The lesson deals with the preparation of ingredients for menu items, which
includes identifying quality ingredients and correct measurement according to the
standard recipe.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Have you ever jumped right into a recipe, only to find out you are missing
one or more of the key ingredients? Perhaps you decide to chop the garlic while the
onions are being sautd. Further you discover another step in the recipe which
needs to be done before the onions and garlic overcook. The result - frustration,
stress, and wasted time.
What makes the cooking process on those television cooking shows and
restaurant kitchens seem so effortless? Successful cooks and chefs all over the
world apply a concept known as Mise en Place (MEEZ-ahn-plahs). The French
definition means everything in its place, and it is a culinary term that refers to
preparing and pre-measuring ingredients ahead of time. However, Mise en Place is
more than just a term; it is a concept or a state-of-mind that when applied to any
food preparation, it will result in a smooth-flowing, time saving cooking process.
This is especially beneficial when preparing more than one recipe.
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There are several steps which will ensure that the necessary ingredients and
tools are at your fingertips. The actual cooking process will be much quicker,
smoother and more enjoyable.
1. Read the entire recipe. Determine which ingredients and equipment you will
need and have them placed conveniently or accessibly. Any missing
ingredients must be checked before it's too late for a quick trip to the store
or to your neighbor next door.
You can group ingredients or place them in order to ensure all recipe steps
are included.
3. Do the work.
Preheat the oven, prepare pans, etc.
Chop, dice, grate, and sift; pre-measure ingredients and put into small
bowls. Set the bowls on a tray to easily transport them to the cooking area.
Next, you have to identify the different types of food. Foods are classified
according to different types:
Dairy products
milk
yogurt
cheese
alternatives (soy products)
Dry goods
flour
sugar
pasta
rice
cereals
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coatings
Beverages
alcoholic
non-alcoholic
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Steam cooking is another no-fat method and is versatile and quick. It
produces a high quality product without extra fat. It also minimizes nutrient
loss. For example, steamed vegetables generally retain more vitamin C than
boiled vegetables.
SELFCHECK
Direction: Answer the following questions. Write your answer in a sheet of paper.
REFERENCE:
Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES
AND PASTRIES, Copyright 2005
127
3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp tomato puree or sauce
2 tbsp orange juice
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp corn flour
Procedure:
1. Mix the pork cubes with salt and brandy and leave it to marinade for 15
minutes.
2. Blend the beaten egg, corn flour & add the pork cubes and turn until each
cube is well coated.
3. Mix the sauce ingredients together in a bowl.
4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of
bread browns in 30 seconds. Add the pork cubes and deep fry them for 3
minutes, then remove and drain on paper towels. Heat the oil again until
very hot and return the pork.
Organizing and Preparing Food
Assembling and prepare ingredients for menu items
Second year
SAUTEED VEGETABLES
Procedure:
1. Heat 1 teaspoon oil in a large skillet over medium-high heat.
2. Add green beans and cook, stirring often, until seared in spots, 2 to 3
minutes.
3. Add water, cover, and reduce heat to medium and cook, stirring
occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
4. Push the beans to the side.
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5. Add the remaining 1 teaspoon oil and garlic and cook until fragrant, about
30 seconds.
6. Add tomatoes, stir everything together and cook until the tomatoes begin to
break down, 2 to 3 minutes.
7. Remove from heat; stir in vinegar, salt and pepper.
Organizing and Preparing Food
Assembling and prepare ingredients for menu items
Second year
BAKED FISH
Procedure:
1. Heat oven to 400. Butter a shallow baking dish.
2. Arrange fish in prepared baking dish.
3. Combine soup with milk in a saucepan over medium low heat and heat
through.
4. Pour soup mixture over fish.
5. Sprinkle with grated cheese and buttered bread crumbs.
6. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and
cooked through.
SELF-CHECK
Direction: Prepare and assemble the ingredients needed for cooking in the recipe.
Resources:
tools and equipment
ingredients for the recipe
129
REFERENCE:
http://search .www.yahoo.com
Organizing and Preparing Food
Assembling and prepare ingredients for menu items
Second year
LESSON 3
INTRODUCTION
The lesson deals with the preparation of dairy, dry goods, fruits and
vegetables, including the cleaning of fruits and vegetables and the measuring and
sifting of dry goods as required for menu items.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
130
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
A basic set of measuring spoons come with five different sizes of spoons:
1/8 teaspoon
teaspoon
teaspoon
1 teaspoon
1 Tablespoon
In recipes, measuring spoons are always written with the small t for
teaspoon and the capital T for tablespoon.
Measuring Tips
1. Avoid measuring ingredients over your mixing bowl. If you are adding a
teaspoon of salt, for example, and you are measuring it over a cup of flour,
you could ruin your creation if the box of salt slips.
2. If a recipe calls for a pinch of something, it is literally what fits between your
thumb and forefinger, or about 1/16 teaspoon.
3. A pinch is smaller than a dash. So a dash is bigger than 1/16 of a teaspoon
but...less than 1/8 teaspoon of dry ingredients. Pinch and a dash usually
refer to salt, and that is according to your own taste.
4. A scant means slightly less than.For example a scant cup would mean
slightly less than cup.
5. Heaping is slightly more or overflowing.
Store fresh vegetables in the crisper drawer of refrigerator. Do not put onions,
potatoes, or tomatoes in the refrigerator. They can be kept in a paper bag or on the
floor of the pantry.
Once you have sliced a tomato you can put the rest of it in a Ziploc bag and in
the refrigerator. Be sure to keep your fresh vegetables in separate bags in the
crisper drawer so they stay apart from each other.
Because fruits and vegetables are often consumed raw or slightly cooked, it is
important to follow basic food safety procedures when preparing them.
Keep fresh fruits and vegetables away from surfaces that have been in
contact with raw meat. Thoroughly wash and sanitize any kitchen utensils
or cutting boards that have touched raw meat.
Wash fresh produce under running water before preparing.
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
131
Proper Storage of Dairy Products
Refrigerate all dairy products within two hours of purchase and put
ice creams and other frozen dairy products in your freezer as soon as
possible. Pasteurization heating milk or milk products to a certain
temperature for a specific amount of time destroys harmful bacteria. But
other bacteria that are still naturally present in dairy products can grow
quickly without proper cooling, affecting the quality of the product. Keep
these foods refrigerated or frozen until served.
Store dairy products for only the recommended amount of time. How
long you can safely keep your dairy products varies. For example, cottage
cheese, cream cheese, milk, sour cream and yogurt can be kept well for
several weeks. Other dairy products, such as butter and margarine, can be
kept for months. Use the date on the package as a guide.
To retain quality and nutritive value, stock only the kinds and amounts of
food you can store properly. Proper storage means maintaining a clean refrigerator
and freezer. Avoid overcrowding the refrigerator. Arrange items so that cold air can
circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezer-
quality plastic bags, or aluminum foil over commercial wrap on meat and poultry
that will be stored in the freezer for more than two months. Keep your meat in the
refrigerator until you're ready to cook them. Keep an eye on the expiration dates on
eggs. Never refreeze meat once they have been thawed the first time
Self-Check
Direction: On a separate sheet of paper, answer each of the following questions.
1. Why is it important to consider correct amount of proportion of foods?
2. What is the right way of cleaning, peeling and / or preparing fruits and
vegetables?
3. How are dairy products handled safely?
4. Why should we require sifting flour before measuring?
5. What is the correct and hygienic way of storing products?
6. Name some facilities used for proper storage of food.
Organizing and
Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
132
SELF-CHECK
Direction: On a separate sheet of paper, answer the following questions.
1. Why should you consider the correct amount of proportion of food?
2. How are dairy products handled safely?
3. Why should we require sifting before measuring?
4. What is the correct and hygienic storage of products?
REFERENCE:
http://search .www.yahoo.com
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
PICKLED VEGETABLES
Procedure:
1. Put the rice vinegar, salt and sugar into a large non-metallic bowl.
2. Pour over the boiling water, mix well and allow to cool until lukewarm.
3. Cut the cabbage in 4cm strips, the cucumber and carrots into matchsticks
sizes and white onion into thick rings and add to the warm pickling mixture.
4. Put a flat plate on top of the vegetables.
5. Place a small bowl filled with water on top of the plate to weigh it down and
submerge the vegetables.
6. Leave for 3 days.
7. Place into sterilized jars, seal and store in the refrigerator for 1 month
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
133
ACTIVITY SHEET 3.2
SISIG
TOOLS AND INGREDIENTS
EQUIPMENT QUANTITY DESCRIPTION
casserole 2 kilos pig's head
gas or electric stove kilo chicken liver
knife 1cup calamansi juice
chopping board tsp. pepper
measuring cup 1 tbsp. salt
measuring spoon 1 tsp. msg
wooden spoon 5 large onions, grilled
5 pcs. red chili, finely sliced
tsp. margarine
Procedure:
1. Slice the pig's head into desired cuts. Grill over live coals until meat is
cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper,
calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Grease sizzling plate with margarine and place on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
Procedure:
1. Gradually add undiluted evaporated milk to softened cheese until smooth
and creamy.
134
2. Add crab meat, garlic salt, Worcestershire sauce, lemon juice and grated
onion.
3. Mix well.
4. Chill thoroughly.
5. Serve with crispy crackers.
Procedure:
1. In a large skillet, cook and stir ground beef until brown. Add mushrooms
and onions; saut until onions are transparent. Stir in pasta sauce, and heat
through.
2. In a medium sized bowl, combine cottage cheese, ricotta cheese, grated
Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.
Layer with pre-cooked lasagna noodles, cheese mixture, mozzarella cheese,
and meat sauce. Continue layering until all ingredients is used, reserving
1/2 cup mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes.
Uncover, and top with remaining half cup of mozzarella cheese. Bake for an
additional 15 minutes. Remove from oven, and let stand for 10 to 15
minutes before serving.
SELFCHECK
Direction: Prepare a menu and use appropriate cookery methods on menu
items.
Resources:
tools and Equipment
ingredients
REFERENCE:
http://search .www.yahoo.com
135
Organizing and Preparing Food
Preparing dairy, dry goods, fruits and vegetables
Second year
LESSON 4
INTRODUCTION
The lesson deals with the preparation of meat, seafood, and poultry which
includes trimming, mincing and slicing meat according to standards procedure and
cleaning fish and seafood according to required procedures.
ASSESSMENT CRITERIA
DEFINITION OF TERMS
Meat takes on different properties when its heated. First of all, cooked meat
has a different flavor and is sometimes more tender. It is also safer, as heat kills
bacteria that can cause food borne illnesses. When it comes to tenderness, two
things happen when meat is heated: Muscle fibers become tougher, and connective
tissue becomes less tough. This is because of moisture and fat loss in the muscle
fibers and conversion of collagen to gelatin in the connective tissue. For this
reason, different meat cuts react differently after cooking. Those with increased
amounts of connective tissue, such as cuts from the chuck and round, will become
more tender after long, moist heating,
136
Its more important to soften the muscle by turning the collagen to gelatin
than it is to avoid muscle fiber toughening in those cuts that have less connective
tissue, such as cuts from the rib and loin. The strategy for cooking these cuts is to
avoid toughening the muscle fibers by shortening the preparation time, cooking at
a higher heat, usually using dry-heat cooking methods.
Aroma has an impact on flavor, and often the two are so closely related that
they are hard to separate. Some of the aroma is a result of the breakdown of
protein and fat caused by heating. There are other conditions that can influence
flavor and aroma as the meat cooks, including the age and sex of the animal, the
type of feed it received and the storage conditions of the meat before it was cooked.
While the nutrient content can be reduced depending on the cooking time
and temperature, studies show that there is no significant reduction in protein
content as a result of cooking. The fat and caloric content can be significantly
changed, though, as fat can be dripped away or removed through certain cooking
methods, such as broiling on a rack or grilling. Of course, meat that is cooked in
fat or allowed to sit in its own fat will retain more fat and caloric content.
Wash your hands well with hot water and soap. Wash all utensils,
containers, surfaces, etc., after preparing meat. Make sure to thaw meat in the
refrigerator or microwave. Immediately cook meat that has been defrosted in a
microwave. Marinate meat in the refrigerator and discard leftover marinades (never
reuse them). Do not use the same surface for cutting meat and vegetables.
Available forms:
1. Carcass is the whole animal, minus entrails, head, feet and hide (except
pork, from which only the entrails and head are removed). Whole carcass is
rarely purchased by food service operators because of the skills and labor
required in cutting and because of the problem of total utilization.
Organizing and Preparing Food
Preparing meat, seafoods and poultry
Second year
137
3. Primal or wholesale cuts are the primary divisions of quarters, foresaddles,
hindsaddles, and carcasses. These cuts, called primal cuts, are still used, to
some extent, in food service, because they
Are small enough to be manageable in many food service kitchens.
Are still large enough to allow a variety of cuts for different uses or
needs.
Are easier to utilize completely than quarters or halves.
4. Primal cuts are fabricated into smaller cuts for roast, steaks, chops, cutlets,
stewing meat, ground meat, and so forth, according to individual customer
requirements and if applicable, IMPS/NAMPS specifications.
Bone Structure
Knowing the bone structure of meat animals is essential for:
1. Identifying meat cuts
The distinctive shapes of the bones are often the best clues to the
identification of a cut.
2. Boning and cutting meats
Bones are often surrounded by flesh. You will need to know where they are
even if you cant see them.
3. Curving cooked meats
Same reason as number 2.
Storage of Meats
The quality of the finished product depends not only on proper
selection and cooking of meats but also on proper storage. Fresh meat is
highly perishable. The high cost of meat makes it essential to avoid spoilage.
Fresh Meats
138
Frozen Meats
139
(f) Butterflied fillets: both sides
of a fish still joined, but with
bones removed
(a) Scale the fish. Lay the fish flat on work surface. Rub a scaling tool or the back of
a knife against the scales from tail to head. Repeat until all scales are removed.
Rinse. (Exceptions: Trout, with very tiny scales, and scaleless fish, like catfish, are
not scaled.)
(b) Eviscerate. Slit the belly and pull out viscera. Rinse cavity.
(c) Cut off tail and fins. Scissors are easiest to use.
(d) Remove head. Cut through flesh just behind gills. Cut or break backbone at the
cut and pull off head.
140
(e) The fish is dressed.
141
5. With a nice fillet, now feel the pin bones that
are left and remove, leaving a great fillet free
from bones. If an extra large fillet, slice into
more manageable pieces at an angle of
thickness 1 -2 cm.
Methods
1. On crushed ice
2. On refrigerated box
Storage Time
Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may
(1)wrap and freeze it immediately, or (2)cook and then refrigerate it for later use.
Frozen Fish
Frozen seafood products account for more of the fish served today than does
fresh. If it were not for the wide availability of frozen seafood products, commercial
kitchens would serve much less fish than they do.
Checking Quality
1. Frozen products should be frozen, not thawed, when received.
2. Look for fresh, sweet odor or none at all. Strong, fishy odor means poor
handling.
3. Items should be well wrapped, with no freezer burn.
4. Some frozen fish is glazed with a thin layer of ice to prevent drying. Check
for shiny surface to make sure glaze has not melted off or evaporated.
Storage
1. Store at 0F (-18C) or colder
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time
Fat fish : 2 months
Lean fish : 6 months.
4. Rotate stock first in first out.
142
Thawing and Handling
1. Frozen raw fish
Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours,
depending on size. Use the alternative method, if pressed for time. Keep in
original moisture-proof wrapper and thaw under cold running water.
2. Breaded and buttered fish, fully-prepared entrees, and other frozen,
prepared fish item.
Read and follow package directions.
Most of these items are cooled from the frozen state, usually in the
deep fryer, oven, microwave, or steamer.
Organizing and Preparing Food
Preparing meat, seafoods and poultry
Second year
Handling and Storage
Fresh Poultry
1. Fresh poultry is extremely perishable. It should arrive packed in ice and be
kept in ice until used.
2. Ideally, use poultry within 24 hours of receiving. Never hold it for more than
4 days.
3. Poultry often carries salmonella bacteria. Wash all equipment and cutting
surfaces after handling poultry to avoid contamination of other foods.
Frozen Poultry
1. Store frozen poultry at 0F (-18C) or lower until ready to thaw.
2. Thaw in original wrapper in refrigerator, allowing 1 to 2 days for chickens, 2
to 4 days for larger birds. If pressed for time for time, thaw in cold running
water in original wrapper.
3. Do not refreeze thawed poultry.
Before cooking, prepare the poultry for slaughter and bleeding. Here are the
steps on slaughtering a chicken.
1. Killing and Bleeding. Remove the feathers under the ears to make a tiny
incision. Bleed the chicken. Soak it in water.
2. Scalding or pouring boiling water and removing feathers. Dip chicken in
boiling water, remove at once and pluck the feathers.
3. Singeing and salting the chicken. Burn the body superficially to remove the
tiny feathers. Rub salt on the chicken. Wash the body thoroughly.
4. Evisceration or removing the entrails. Cut the breast and the entrails. Get
the intestine, waste bag, oil bag, nails and lungs.
5. Cutting. Cut the drumstick, wings, breast according to the recipe to be
cooked.
6. Cleaning. Wash and clean the chicken.
Cutting up Chicken
143
Organizing and Preparing Food
Preparing meat, seafoods and poultry
Second year
144
145
SELF-CHECK
Direction: On a separate sheet of paper, answer the following questions.
REFERENCES:
http://search .www.yahoo.com
http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken
http://search .www.google.com
PAELLA
Procedure:
146
2. Dredge the chicken in flour and salt and pepper. In a large skillet, fry the
chicken in 1/4 cup olive oil until brown and crispy. Set aside.
3. In a large skillet, brown chorizo sausage. Set aside.
4. Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until
onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add
rice to the skillet and mix well. This glazes the rice.
5. Put rice mixture, chicken, and sausage in large covered casserole dish. Add
can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
6. Bake until all the liquid is absorbed and rice is tender. You may need to add
more broth if rice is not done.
7. Arrange clams and mussels on top of rice and bake for another 10 minutes.
Before serving, discard any clams that do not open.
Organizing and Preparing Food
Preparing meat, seafoods and poultry
Second year
Procedure:
147
ACTIVITY SHEET 4.3
RELLENONG BANGUS
Procedure:
1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin.
Use flat side of a knife in pounding.
2. Break the big bone at the nape and on the tail. Insert the end of the handle
of an aluminum kitchen turner (sandok) through the fish neck.
3. Gently scrape down the handle between the meat and the skin. Scrape down
to the tail, going around and on the other side of the fish.
4. If you feel the meat is entirely separated from the skin, remove the handle,
squeeze and push out meat (with the big bone), starting from the tail going
out through the head. This way, you will be able to push out the whole meat
without cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce and calamansi (lime ) juice.
Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
6. Saut garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot,
and pepper. Season with salt, vetsin, ground pepper, and Worcestershire
sauce. Add raisins.
7. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in
mixture in bangus skin. Wrap bangus in wilted banana leaves or in
aluminum foil. Fry. Cool before slicing.
8. Garnish with sliced fresh tomato, spring onions or parsley. Serve with
catsup
SELF-CHECK
Direction: Perform the following
1. Perform the recipe in accordance with standard enterprise procedure in
cleaning and cutting meat, fish and poultry.
2. Chicken deboning.
148
Resources:
REFERENCES:
http://search .www.yahoo.com
http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken
http://search .www.google.com
RERENCES
Cruz, Rosario Claridad, Ph. D., T. H. E. in the 21st Century Sanitation Standard,
2003
De Lima-Chavez, Libia et al., Basic Foods for Filipinos Personal Hygiene, 2006
Llagas, Auelina T. et al., Home Technology (Food Service I) 3rd year Sanitation and
Safety
149
Subida, Rory C., Clothing, Grooming and Personal Habits
Avelina T. Llagas et al., Technology and Home Economics III Culinary Arts I,
Sanitation in the Kitchen, Copyrighted Notice, Section 9 Presidential
Decree No. 49
Senator Teresa Aquino Oreta, Health guide for School Children and Family,
Best Practices in Health
Chaves, Libia L., de Leon, Sonia Y., Claudio, V. S.. Basic Foods for Filipino
4th Edition
Nem Singh, Rosario, Cookbook Recipe and Nutrition Tips, Copyright 2005
Lewis, Dora S. Pekhan, G. Citek, Hovey, Helen Stone, Family meals and
Hospitality
Roldan, Amelia S., Edica, Benito T., Food Service and Bartending
SEDP Series, Home Technology, Food Management and Service I and III
150
Leuterio, Florida C. Dr., Technology and Home Economics III, Copyright 1995
http://www.us foodservices.com
http://search .www.yahoo.com
http://www.instructables.com/id/How-to-Easily-Debone-a-Chicken
http://search .www.google.com
www.us foodservices.com
http://www.ehow.com/how_2733_clean-fine-linen.html#ixzz1XF4LEbfA
http.//www.fhwa.dot.goo/reports/pitted/telephone.htm.
http://www.hi.com.au
http: //www.wikispace.com
151
Key to Corrections Pre Test
152