CBLM Commercial Cooking Fourth Year

Republic of the Philippines
Department of the Education

PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS
Module Title: Preparing Stocks, Sauces, and Soups

Module No.: 1
Nominal Duration: 100 Hrs.
1
TABLE OF CONTENTS
TITLE PAGE
MODULE TITLE : Prepare Stocks, Sauces and Soups
Lesson 1. Preparing Stock Required for Menu Items 01-16

Lesson 2. Preparing Soups Required for Menu Items 17-29
Lesson 3. Preparing Sauces Required for Menu Items 30-36
Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39
MODULE TITLE : Select, Prepare, Cook and Store Meat
Lesson 1. Selecting Meat 44-52

Lesson 2. Preparing and Portioning Meat 53- 59
Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70
Lesson 4. Storing Meat 71-76
MODULE TITLE: Prepare Portions Controlled Meat Cuts
Lesson 1. Purchasing Quality Meat 81-87

Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95
Lesson 3. Preparing and Producing Meat Products 96-108
Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120
MODULE TITLE: Prepare and Cook Poultry and Game
Lesson 1. Selecting and Purchasing Poultry and Game 121-129

Lesson 2. Handling and Storing Poultry and Game 130-132
Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141
MODULE TITLE: Prepare and Cook Seafood
Lesson 1. Selecting and Storing Seafood 146-152

Lesson 2. Preparing and Cooking Fish and Shellfish 153-162
Lesson 3. Presenting and Serving Fish and Seafood 163-166
MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes
Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182

Lesson 2. Preparing and Cooking Starch Dishes 183-191
Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200
Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205
MODULE TITILE: Prepare Hot, Cold and Frozen Desserts
Lesson 1. Preparing and Producing Desserts 208-221

Lesson 2. Decorating, Portioning, Presenting Desserts 222-224
Lesson 3. Preparing Sweet Sauces 225-230
Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233
Lesson 5. Storing Desserts 234-236
Module 4th yr | Lesson 2 2

PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Introduction:
This module covers the skills, knowledge, and attitudes required to prepare
various stocks, sauces, and soup in a commercial kitchen or catering operation.
Expected Outcome
After completing the module, you should be able to:

1. Prepare stocks required for menu items.
2. Prepare soups required for menu items.
3. Prepare sauces required for menu items.
4. Store and reconstitute stocks, sauces and soups.
PRE-TEST
Direction: Read and understand the questions below. Choose the letter of the
correct answer and write it on your answer sheet.
1. What do you call the liquid in which meat, fish, and vegetable have been cooked?
a. glaze c. stock
b. sauce d. water
2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock c. prawn stock
b. ham stock d. white stock
3. What kind of stock uses fish as its main ingredient?

a. brown stock c. glace viande
b. fish stock d. ham stock
4. What stock uses chicken bone as its main ingredient?

a. fish stock c. prawn stock
b. ham stock d. white stock
5. What do you call the stock made from ham stocks?

a. ham stock c. master stock
b. glace viande d. vegetable stock
6. Among the different types of stock, which one is the easiest to prepare?
a. brown stock c. white stock
b. fish stock d. vegetable stock
7. What stock is made by boiling prawn shell?

a. fish stock c. prawn stock
b. ham stock d. vegetable stock

8. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG c. spices
b. salt d. sugar
9. What flavoring agent gives aroma to the stock?

a. aromatic flavoring c. ginger
b. garlic d. smoke
10. What makes the stock tasty and appetizing?

a. appearance c. ingredients
b. color d. smell
11. Which of the following is a clear soup?

a. bouillon c. cream
b. bisques d. puree
12. Which of the following examples is a thick soup?

a. bisques c. consommé
b. bouillon d. fruit
13. Which of the following is not a dessert soup?

a. ginataan c. puree
b. oshiruko d. tong sui
14. Which of the following is an ingredient of soup?
a. curry powder c. soy bean
b. meat d. tomato
15. Which of the following is not a thickening agent?

a. flour c. rice
b. grain d. salt
16. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce c. white sauce
b. savory butter d. veloute sauce
17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
18. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
a. Hollandaise sauce c. veloute sauce
b. savory butter d. white sauce
19. Which of the four basic sauces has a basic ingredient like butter which is creamed
and blended with other ingredients to give individual flavor?
20. Which of the following is not a thickening agent?

a. dairy cream c. flour
b. egg d. spices

LESSON 1:
PREPARING STOCK REQUIRED FOR MENU ITEMS
INTRODUCTION
The lesson deals with the classification of ingredients used in the standard
recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also
deals with the selection of stocks, conveniences and substitute products and the
common problems and how to identify and rectify them.
ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standard

recipes and enterprise standards.
2. Varieties of stocks are produced according to enterprise standards.
3. Clarifying agents are used appropriately in preparing stocks.
4. Convenience products are used appropriately.
DEFINITION OF TERMS
stock – a liquid in which meat fish and sometimes vegetables have
been cooked
clarification – to make or become clear
fumet – the savory color of meat while cooking
savory – a hardy, annual aromatic culinary herb of the mint family
poach – to cook food in a hot liquid in such a manner that it retains its
original shape
aromatic – having a smell of fragrant spicy
simmer – to cook very gently in water just below the boiling point
skim – to remove floating water from the surface with a ladle
mirepoix – a mixture of vegetable, herbs, and spices with or without meat,
used to enhance flavor of meat, fish and shell fish.
Information Sheet 1.1

STOCKS
Stocks are great enhancement of flavor in food. The most basic food
preparation is that of quality stocks. They are made by simmering meat, poultry,
seafood, and vegetables in liquid to attract flavor, color, body, aroma, and nutrient
values. A very flavorful liquid that is carefully and properly made can produce a
variety of products. It can be used as a basic in soups, sauces and other preparation.
Its taste should be definite to allow ready identification, but it should not be too
strong to compete with other dish.

A. Types of Stock
1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish
bones. The aromatics in water are appropriate to extract the water-soluble
proteins that provide flavor and body. It is a clear and colorless liquid.
2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal,
or game through roasting with aromatic vegetables. It is an amber liquid.
3. Fumet is made with fish bones in which bones and mirepoix are allowed to
cook before the liquid is added. The technique is known as sweating method.
It is a highly flavored stock.
4. Court Bouillion is an aromatic vegetable broth that is commonly used for

poaching fish but it may also be used for cooking vegetables that are supposed
to be served chilled or “a la grecque.” It usually has wine or vinegar.
5. Remoullage is made from bones that have already been used. This stock is
less strong. It is a second stock which is usually reduced to make a glaze.
6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe
used as a basis for soup, stew, and braises, but it can also be used as a soup.
7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This
is done by deglazing the roasting pan, then reducing to achieve the rich flavor
desired.
8. Ham stock – made from ham hocks
9. Prawn stock –made from boiling prawn shells
10. Vegetable stock –made from vegetables
11. Master stock – a special Chinese stock used primarily for poaching meats,
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics.
12. Glace viande –a stock made from bones, usually from veal, that is highly
concentrated by reduction.
B. Rules for Preparing Stocks
1. The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water.
2. Stocks are simmered gently, with bubbles just breaking the surface, and not
boiled. If a stock is boiled, it will be cloudy.
3. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are reduced to make soups and sauces.
4. Meat is added to the stock before the vegetables and the “scum” that rises
to the surface is skimmed off before further ingredients are added.

C. Ingredients of Stock
1. Bones – the flavor of the stock comes from the cartilage and connective
tissues.
2. Mirepoix – a combination of onion, carrots, celery and sometimes other
vegetables (carrot skins and celery end.)
3. Herbs and Spice – their use depends on availability and local traditions
(The bouquet garni for "garnished bouquet") is a bundle of herbs usually
tied together with string and mainly used to prepare soup, stock, and various
stews. The bouquet is cooked with the other ingredients, but is removed
prior to consumption. Example of this are parsley, bay leaves, and thymes).
D. Flavoring Agents
1. herbs
2. flavor enhancers
3. oil extract
E. Convenience and Substitute Products
1. bouillon cubes or powder

2. flavoring enhancer
3. flavoring packs – sinigang, ginisa mix
F. Clarifying Agent
1. chopped lean meat

2. egg whites
3. mirepoix
4. herbs and spices
5. acidic ingredients (tomatoes, wine, lemon juice)
6. egg shell
SELF CHECK
Direction: Read the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.
1. What do you call the liquid in which meat, fish, and sometimes vegetables
have been cooked?
a. glaze c. stock
b. water d. sauce
2. Which of the following stocks use veal bone as its main ingredient?
a. brown stock c. prawn stock

b. white stock d. ham stock
3. What kind of stock uses fish as its main ingredients?

a. brown stock c. glace viands
b. fish stock d. ham stock

4. What stock uses chicken bone as its main ingredient?
a. fish stock
b. ham stock
c. prawn stocks
d. white stocks
5. Which one is the easiest to prepare?

a. brown stock c. white stock
b. fish stock d. vegetable stock
REFERENCES
Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS

4th Edition
POULTRY STOCK
TOOLS AND INGREDIENTS

EQUIPMENT QUANTITY DESCRIPTION
casserole 4lbs chicken or turkey parts or meaty
gas or electric stove 1 large bones
ladle 2 - 3 large onion
knife 3 - 4 pcs. chopped carrots
chopping board chopped celery (the leafy top parts
mortar and pestle are great for stocks as well)
strainer 6 – 8 cloves chopped garlic gloves
1tbsp whole black pepper corn
PROCEDURE:
1. Put all your ingredients into a pot and simmer to about two hours.
2. Periodically skim off the foam as it rises to the top of your pot.
3. When finished cooking, strain the broth and refrigerate for a few hours. Any
fat in the broth will congeal at the top and can be easily strained off.
4. Your stock is now ready for use or for the freezer.

VEGETABLE STOCK
INGREDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole 1 large carrot chopped
stock pot 2 medium onions, chopped
gas or electric stove 6 sticks celery, chopped
ladle 4 pcs. bay leaves
knife 2 tsp. peppercorns
chopping board 3 liters water
mortar and pestle
strainer
PROCEDURE:
1. Combine all ingredients in a stock pot.

2. Simmer uncovered 1 1/2 hrs.
3. Strain.
BEEF STOCK
INGREDIENTS
TOOLS AND EQUIPMENT
casserole
stock pot 2kg meaty beef bones
gas or electric stove 2 bulb onions, chopped
ladle 2 sticks celery, chopped
knife 2 large carrots, chopped
chopping board 1 bouquet garni sachet con-training
mortar and pestle 1pc. bay leaf
strainer 1/8 tsp. thyme
1 tsp. peppercorns
3 pcs. parsley stem
1 cloves garlic
PROCEDURE:

2. Simmer uncovered, 3 hours. Add extra water if needed.
3. Simmer further, uncover 1 hour, strain

4. Simmer uncover, 1 ½ hrs. Strain.
CHICKEN STOCK

casserole
stock pot 2kg Leftover bones and skin from
gas or electric stove a cooked or raw chicken
ladle 2 pcs. carcass
knife 2 pcs. carrot chopped
chopping board 2 sticks onions, chopped
mortar and pestle 2pcs. sticks celery
strainer 2 tsp. bay leaves
5 liter peppercorns
water
PROCEDURE:

2. Simmer uncover, 2 hours. Add extra water if needed.
Activity Sheet 1.5

STOCK
INGREDIENTS
TOOLS AND EQUIPMENT
casserole 2kg fish bones
stock pot 2 cloves onions, chopped
gas or electric stove 2 sticks celery, chopped
ladle 2 pcs. bay leaves
knife 3 liters water
chopping board
mortar and pestle
strainer
PROCEDURE:

2. Simmer uncover, 20 minutes to 1 hour, strain.

Activity Sheet 1.6
BASIC BROWN STOCKS
TOOLS AND INGRIDIENTS
stockpot 5-6 kg. bones (veal or beef)
stove 10-12 liters water (cold)
measuring cup
measuring spoon Mirepoix
wooden spoon
roasting pan 500 g. onions chopped
oven 250 g. carrots chopped
250 g celery chopped
500 g tomatoes
1 pc. bayleaf
1 pc. dried thyme
1 pc. peppercorn
6-8 stems parsley
2 pcs. cloves
PROCEDURE:
1. Brown the bone in a roasting pan in a hot oven 400 °F .

2. Remove bones from pan and place in a stock pot.
3. Cover with water and bring to simmer. Skim and let stock
continue to simmer.
4. Drain and reserve the pot in a roasting pan. Deglaze the pan
with water and add to stock pot.
5. Toss the mirepoix with some of the reserve fat and brown well
in the oven.
6. Add the brown mirepoix to the stockpot
7. Continue to simmer, skimming the surface as necessary.
8. Strain to several layers of cheese cloth.
9. Cool the stock and refrigerate.

Activity Sheet 1.7
BASIC WHITE STOCKS
INGRIDIENTS
TOOLS AND EQUIPMENT
stockpot bones (veal or beef or chicken)
stove 5-6 kg. water (cold)
measuring cup 10-12 liters
measuring spoon Mirepoix
wooden spoon 500 g. onions chopped
refregirator 250 g. carrots chopped
strainer 250 g celery chopped
500 g tomatoes
1 pc. bayleaf
1 pc. dried thyme
1 pc. peppercorn
6-8 stems parsley
2 pcs. cloves
PROCEDURE:
1. Blanch the bone, place in the stock pot cover with cold water
bring to boil. Drain and rinse.
2. Place the bone on a stock pot and cover with cold water. Bring
to a boil and reduce heat to simmer, and skim the sum.
3. Add the mirepoix.
4. Simmer for the required length of time skimming the surface as
necessary.
5. Strain to several layers of cheese cloth.
6. Cool the stock and refrigerate.
SELF CHECK
Direction: Prepare a mis en place for the ingredients and utensils and perform
the following:
1. White stock
2. Brown stock
RESOURCES:
Tools and Equipment
stock pot with cover

knife
measuring spoon
soup ladle
cutting board
measuring cups
soup bowl

Ingredients of stocks
meat (pork, chicken, veal, beef)

fish
vegetables
flavorings (bouillon cubes, sinigang mix)
seasonings ( salt, spices)
herbs
REFERENCES
Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS

4th Edition
Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition
LESSON 2
PREPARING SOUPS REQUIRED FOR MENU ITEMS
INTRODUCTION
This lesson deals with the preparation and presentation of soup using
vegetable garnishes and accompaniments, including the culinary terms used for
different kinds of soup, and criteria for evaluation.
1. Appropriate ingredients are selected and assembled to prepare soups

including stocks and prepared garnishing.
2. Varieties of soups are prepared according to enterprise standards.
3. Clarifying, thickening agents and convenience products are used whenever
appropriate.
4. Soups are evaluated for flavor, color, consistency and temperature.
5. Soups are presented at the right temperature in clean service ware without
drips and spills, using suitable garnishes and accompaniments.
DEFINITION OF TERMS
broth – a fluid food made by boiling meat and vegetable in water
consommé – a clear soup made of meat and sometimes vegetables
boiled in water.
chowder – a soup usually of clams or fish stewed vegetables often in
milk.
bouillon – a clear soup from beef, chicken, and other meat.
béchamel sauce – a white sauce made of cream, butter, flour and
flavored with onion and seasoning.

scum – a firmly layer of impure matters on the surface of a liquid
veloutes – a rich white sauce made by thickening chicken or veal
stock with flour and water.
stew – to simmer or boil in a small quantity of liquid.
Soup

SOUP
Soups are gently simmered liquid with a major flavoring component from
meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to
enhance flavor and to reduce the use of salt.
Kinds of Soups:
1. Clear soups are clear, flavorful broths that are amber to brown in color.
They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor.
Broths can be used as a liquid in preparing broths. A good quality broth
should be clear, aromatic and rich-tasting with a very evident flavor of
the major ingredient. One strong and clear broth or stock is a consommé.
It is made by combining lean chopped meat, egg whites, mirepoix, herbs
and spices and an acidic ingredient like tomatoes, wine or lemon juice.
The combination is called “clarification” since the particles that make the
broth appear cloudy are trapped as it cooks. A good quality consommé
is crystal – clear, has a good body, amber to brown in color and completely
fat-free.
 Bouillon – a clear soup from beef, chicken or other milk
 Consommé – a clear soup made from chicken and veal and
sometimes boiled water.
 Broth – made from vegetables and meat stock
2. Thick soup is a cream soup based on béchamel sauce and is finished with
a heavy cream. A béchamel sauce is milk thickened with roux. But some
thick soups are veloute sauce-based, stock thickened with roux. A
veloute sauce base is usually finished with a liaison of heavy cream egg
yolk. A thick soup should have a velvety smooth texture and the
thickness of heavy cream. It is always essential to strain out the solids
and at times to puree and put back in the soup. Cream soups may be
served hot or cold.
A kind of cream soup based on crustaceans like shrimps and

lobsters is bisque. It is made by simmering a crustacean in a stock or a
fish fumet.
Another thick vegetable soup is the chowder made with broth, milk
or water as base, then thickened with roux. Cold, thick soups such as

vichyssoise are simply cream soups served cold. Others like gazpacho or
a chilled cantaloupe soup are based on a puree of cooked or raw
ingredients brought to the correct consistency by adding fruits or
vegetable juice as a liquid
Thick soup (depends upon the thickening agent)

 Purees – vegetable soup thickened with starch
 Bisques – made from pureed shellfish thickened with cream.
 Cream soup – thickened with béchamel soup.
 Veloutes – soup thickened with egg, butter and cream.
 Chowder – soup made from fish, clam or vegetables like corn, potatoes;
and spinach thickened with butter milk and flour.
B. Other types of soup

1. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl serve hot or cold.
b. Osheriku – a Japanese asuki beans soup
c. Tonge sui – a Chinese soup
2. Fruit Soup can be served hot or cold depending on the recipe where dried
fruits are used like raisins and prunes. Fruit soup may include milk, sweet
or savory dumplings, spices or alcoholic beverages like brandy and
champagne.
3. Cold soup are variations on the traditional soup wherein the

temperature when served is kept at or below temperature.
4. Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.
C. Other thickening agents

1. rice
2. flour
3. grain
4. corn starch
D. Ingredients of soup
 Meat (chicken, beef, pork, lamp, fish)
 Salt
 Pepper
 Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery,
leak)
 Onion
 Garlic
 Water
 Eggs
 Cornstarch
 Seasoning (MSG, convenience products)
 Butter
 Cream

 Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
SELF CHECK
Direction: Read the question carefully and choose the letter of the correct
answer. Write your answer in your test booklet.
1. Which of the following is a clear soup?

a. bouillon c. cream
b. bisque d. puree
2. What substance is added that gives taste to the food?

a. decoration c. seasoning
b. flavoring d. thickening
3. What type of soup can be served either hot or cold?

a. ancient soup c. dessert soup
b. cold soup d. fruit soup
4. What utensil is appropriate in serving hot soup?

a. bowl c. soup bowl
b. basin d. tray
5. What makes a soup appetizing?

a. garnish c. taste
b. ingredients d. all of the above
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
pp. 50 – 60

Activity Sheet 2.1
CREAM OF POTATO SOUP
INGRIDIENTS
TOOLS AND EQUIPMENT
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cup water
chopping board 2 bulb onions, chopped
strainer 1 whole chicken bouillon cube
saucepot 2 cup hot water
measuring cup ¼ cup butter
measuring spoon ¼ tsp. pepper
wooden spoon 2tbsp. Gold Medal all-purpose flour
soup ladle ½ tsp. salt
1½ c all-purpose cream
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes,
place in a saucepot and add water and chopped onions. Bring to a boil and
cook until potatoes are tender. Remove potatoes and sere the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken
broth and stir until dissolved. Add the hot water. Place cooked potatoes in
blender in 2 batches, adding ¾ cup of the potato-chicken broth with each
batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once.
Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until
heated through. If necessary, stir in additional milk to make the desired
consistency. Serve with sprinkled bacon bits.

Activity Sheet 2.2
CONSOMME A LA MADRILENE

casserole 1kg. Lean beef, cut in 3 portion
gas or electric stove ½ kg bone marrow
knife 3 ½ liter cold water
chopping board 3 large carrots, cut up
measuring cup 2 cloves onion, stuck with 3 cloves
measuring spoon 2 stalks celery w/leaves.
wooden spoon 3 leeks, sliced lengthwise and
soup ladle 1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch thyme
1 clove clove garlic
1pc bay leaf
3 large egg whites, beaten
3 crushed eggshells
2 cup tomato puree
2tbsp finely chopped onions
½ tsp dried basil
PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer
for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns,
parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels, if necessary, to remove the remaining particles and
reserve the meat for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites and
eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness of
cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the remainder for
another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove
from the heat and strain through cheesecloth.
8. Serve hot.

Activity Sheet 2.3
EGG DROP SOUP

casserole 6 ½ cups prepared basic chicken stock
stockpot with cover 2 tbsp. light soy sauce
gas or electric stove 2 tbsp. sherry
knife ¼ tsp. white pepper
chopping board 2 large salt
mortar and pestle 1 tbsp egg whites
strainer 2 tbsp sesame oil
measuring cup 1/8 tsp Maya cornstarch
measuring spoon 2 large eggs
wooden spoon 1 tbsp. scallions , thinly sliced
soup ladle
PROCEDURE:
1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy
sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free.
Add to the soup. Stir in the sesame oil garnish with scallions and serve hot.
Activity Sheet 2.4

CREAMY CARROT SOUP
INGRIDIENTS
TOOLS AND EQUIPMENT
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
mortar and pestle ½ cup cream
strainer dash salt/ pepper
measuring cup
measuring spoon
wooden spoon
soup ladle

PROCEDURE:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over
heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat,
cover, simmer for about 30 minutes or until carrots are tender. Remove
saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stirring constantly without
boiling.
5. Season with salt and pepper. Serve hot
Activity Sheet 2.6
CHICKEN AND CORN CHOWDER
INGRIDIENTS
TOOLS AND EQUIPMENT
casserole
stockpot with cover 200 grams butter
gas or electric stove 1 tsp. salt
knife 1 pc carrot
chopping board 1 pc onion, sliced
mortar and pestle 6 cup water
strainer 6 strips bacon strips
measuring cup ½ cup chopped onion
measuring spoon ½ cup cubed celery
wooden spoon ½ cup cube carrot
soup ladle 7 cup chicken stock
½ cup gold medal all-purpose
1 can flour
small corn kernels
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a
boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into
cubes. Set aside.

3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon
strips.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepot, using the bacon drippings, sauté onions until soft. Add
chicken meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May be served with parley-garlic bread bacon at the side.
Activity Sheet 2.7
CLAM CHOWDER
INGRIDIENTS
TOOLS AND EQUIPMENT
casserole 3 cup clams (halaan )
stockpot with cover 4 tbsp. flour
gas or electric stove ½ cup milk (evaporated )
knife 1 ½ cup potatoes, diced
chopping board 1 tsp. salt
mortar and pestle ½ cup onion chopped
strainer ¼ tsp. ground peper
measuring cup ½ cup bacon, cut into small pieces
measuring spoon 1 cup clam broth
wooden spoon 4 tbsp. margarine or butter
soup ladle
PROCEDURE:
1. Wash then steam clams (halaan). Set clam meat aside.

2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough
water to cover. Cook potatoes until tender. Set aside.
3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a
saucepan.

4. Add flour and blend well. Stir in milk and cook until thick. Combine potato
mixture white sauce and clams.
5. Thin mixture with clam broth. Season to taste.
Activity Sheet 2.8
THICK SAUCE

casserole 4 tbsp. margarine or butter
gas or electric stove 1 ½ cup evaporated milk
measuring cup 4 tbsp flour
measuring spoon
wooden spoon
wire whisk
PROCEDURE:
1. Melt butter or margarine in a saucepan.

2. Add flour and blend well
3. Stir in milk and cook until thick.
SELF CHECK
Direction: Plan a laboratory activity and evaluate your finished product, using
the given score sheet.
Criteria for Evaluating Soup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious

II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the
ingredients
b. use only the proper and needed utensils and
dishes
c. use time-saving techniques and devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking,
use of clean apron, hair nets, hand towel and
pot holder
b. Sanitary handling of food
3. Conservation of nutrients
a. proper preparation and cooking procedures
b. following the recipe correctly
Score: (maximum 42 points)
Comments:
RESOURCES:
Tools and Equipments:
soup kettle with cover
cutting board
measuring spoon
soup ladle
bowl
knife
measuring cup
wooden spoon
stove
Ingredients of Soup:
thin soup
thick soup
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE

KITCHEN PP. 50 – 60

LESSON 3
PREPARING SAUCES REQUIRED FOR MENU ITEMS
INTRODUCTION
This lesson deals with the classification of sauces, common culinary terms on
sauces, different thickening agents for sauces, bases for a variety of sauces and
common problems on sauces.
1. Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces.
3. Variety of thickening agents and convenience products are used
appropriately.
4. Sauces are evaluated for flavor, color and consistency.
5. Problems are identified and solved in accordance with enterprise
policy.
DEFINITION OF TERMS
roux - a melted butter mixed with brown flour for thickening soup and
grains.
drippings - the juice that drips from roasting or baking meat or a sauce
made from it.
spice - an aromatic, pungent vegetable substance used to flavor food and
beverages.
seasoning - substance added to food that gives flavor and taste.
SAUCES
One of the important components of a dish is the sauce. Sauces serve a

particular function in the composition of a dish. These enhance the taste of the
food to be served as well as add moisture or succulence to food that are cooked dry.
Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce
that includes a flavor complementary to a food brings out the flavor of that food. It
defines and enriches the overall taste and its texture.
Kinds of Sauces:
1. Brown – a roux-based sauce made with margarine or butter, flavor and

brown stock. (Romesco Sauce)

2. Butter – a sauce made from melted butter or margarine to which seasonings
are added. (Café de Paris)
3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such
as margarine, butter or salad oil and egg.
4. Tomato – a sauce made with tomatoes and seasoned with spices and herbs.
5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning.
6. White sauce – a roux-based sauce made with margarine or butter, flour and
milk, cream or light stock.
A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the
refrigerator to chill.
B. Four Basic Sauces for Meat, Vegetables and Fish

1. White sauce - its basic ingredient is milk which is thickened with flour
enriched with butter.
2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour
and enriched with butter and seasoning and sometimes cream.
3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon
juice with seasoning for accent.
4. Savory butter- It’s the basic ingredient is butter which is creamed and blended
with some other ingredients such as lemon for lemon butter, pounded lobster
or shrimp for lobster and shrimp butter to give its individual flavor.
C. Thickening Agents
1. Starch 3. eggs 5. flour 7. cornstarch

2. cream 4. rice 6. grains 8. water
D. Common Problems in Sauce
1. discarding 3. poor texture 5. oil streaking

2. oiling-off 4. synersis (weeping)
SELF- CHECK
Direction: Answer the following questions on your test booklet.
1. Why are sauces important in a dish?

2. What are the differences and similarities of brown sauce and a white
sauce?
3. Enumerate and differentiate the kinds of sauces
REFERENCES:
pp. 50 -60

Activity Sheet 3.1
SUGGESTED RECIPE:
Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup
PROCEDURE:
1. Heat liquid (milk or stock or mixed) as you make the roux.

2. Melt butter over low heat. Then add flour stirring with a wooden spoon
or whisk for 2-3 minutes (Roux)
3. Take pan off the heat and add hot liquid gradually. Stir constantly with
a whisk until smooth. For a “golden” roux, roast flour lightly first before
adding butter.
4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until
thickened.
5. Skim sauce made with stock, season with salt, white pepper and
nutmeg.
6. Put thin layer of milk, cream or butter on top. Cover.
Activity Sheet 3.2
SWEET AND SOUR SAUCE

non-stick pot
gas or electric stove 1/3 cup white vinegar
wooden spoon 1/3 cup white sugar
measuring spoon ¼ tsp. ginger
measuring cup 1 tsp. soy sauce
8 oz. pineapple tidbits, drained
2 tbsp. ketchup
2 tsp. cornstarch

PROCEDURE:
1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high,
stirring constantly until all sugar has been dissolved.
2. In a small cup, mix the cornstarch with just a little water so that it is
dissolved.
3. Boil the sauce and then add the cornstarch and stir until thick.
4. Refrigerate and is ready to use in a stir-fry dish.
SELF- CHECK
Direction: Plan for a laboratory activity prepare white sauce,(thin, medium,

thick). Evaluate your finished products using the score sheet.
CRITERIA FOR EVALUATING SAUCES
I. Product: Good (3) Fair (2) Poor (1)

1. General Appearance
a. attractive and appealing to _________ _________ ________
appetite
b. pleasing and has a good color _________ _________ ________
combination
c. ingredients cooked just right _________ _________ ________
d. correct consistency not mushy/
very thick/thin consistency
_________ _________ ________
2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
1. Use of Resources:
a. working table is kept orderly
while preparing the _________ _________ ________
ingredients
b. used only the proper and _________ _________ ________
needed utensils and dishes
c. used time-saving techniques
and devices
_________ _________ ________
2. Cleanliness and Sanitation
a. well-groomed and properly
dressed for cooking, use of _________ _________ ________
clean apron, hair nets, hand
towel and pot holders
b. sanitary handling of food
3. Conservation of Nutrients _________ _________ ________

a. proper preparation and cooking _________ _________ ________
procedures
_________ _________ ________
SCORE: (maximum of 42 pts.)

COMMENTS:
RESOURCES:
Tools and Equipment:
sauce pan
rotary beater
wooden spoon
bowl
measuring cups
measuring spoon
Ingredients for Sauce
butter
flour
milk
salt
water
REFERENCES:
pp. 50 -60
LESSON 4
STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES
INTRODUCTION
The lesson deals on the storing and reconstituting of stocks, soup, and sauces.
1. Stocks, sauces and soups are stored properly to maintain optimum

freshness and quality.
2. Stocks, sauces and soups are reconstituted to appropriate standards
of consistency.

DEFINITION OF TERMS
reconstitute – to add appropriate amount of water to sauce or soup.
sauce – a thickened liquid used to flavor and enhance other food
Storage of Soup, Stocks and Sauces
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the
point that the stock will cool sufficiently within two hours and may warm
everything else in the refrigerator. A good way to cool the stock is to place the hot
stock pot in a sink full of cold water and ice cubes until it is lukewarm but it
should not exceed one hour. After leaving it uncovered for the first half hour and
stirring occasionally to cool, it should be covered with an upside down plate to
prevent evaporation which would cause the stock to become too concentrated.
Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five
days but it is best if used in two days.
Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a cool
dry place away from the moisture, oxygen, lights, and pests. Food made with
starches contains egg, milk, cream of other dairy products all of which make them
prone to bacterial contamination and to food-born illnesses. Sauces made with
these ingredients should be kept out of the temperature danger zone. Thickened
sauce should also be prepared, served, and stored with caution. These products
should be stored in the refrigerator and never left to stay for long at room
temperature.
Storing Equipments
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
Ways to Reconstitute Stocks
1. Skim the surface and strain off the stock through a china cup lined with
several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Set the pot in a sink with blocks, rack or some other object under it.
This is called venting. This allows cold water to flow under the pot or
as around it.
 Run cold water into the sink, but not higher than the level of the
stock.

 Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cool stock can
spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to
3 days if properly refrigerated. Stock can also be frozen and will keep for
several months.
To reconstitute stock, water, and other liquid like evaporated milk,

coconut milk fruit juices may be added.
Ways to Reconstitute Stocks, Sauce and Soup
1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices
SELF- CHECK
Direction: On a separate sheet, answer the following questions
1. Why should we avoid placing hot stock and soups in the refrigerator?
2. What are some ways to reconstitute stocks and sauces?
REFERENCES:
Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS

pp. 190 - 195
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007

pp. 154

HIGH SCHOOLS
Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING

MEAT
Module Title: Selecting, Preparing, Cooking, and Storing Meat
Module No.: 2

SELECTING, PREPARING, COOKING, AND STORING MEAT
Module Title: SELECTING, PREPARING, COOKING AND STORING

MEAT
This module covers the knowledge, skills, and attitudes required in selecting,
preparing, cooking, and storing meat in a commercial kitchen or catering operation.
Expected Outcome:

1. select quality meat.
2. prepare and portioning of meat.
3. cook and present meat cuts for service; and
4. store meat
PRE-TEST
Direction: Read the following questions carefully and choose the letter with
the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?

a. calf
b. deer
c. hog
d. sheep
2. Which of the following market forms of meat does not undergo chilling?
a. fresh meat
b. cured meat
c. frozen meat
d. processed meat
3. What part of the meat helps you identify the less tender cuts?
a. bone
b. fat
c. flesh
d. ligament
4. What part of the meat has the greatest amount of quality protein?
a. Bone
b. Fat
c. Flesh
d. Ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
a. less tender b. tender
b. slightly tough d. tough

6. A long – bladed hatchet or a heavy knife used by a butcher.
a. butchers knife
b. chopper knife
c. cleaver knife
d. set of slicing knife
7. Which of the cooking methods does not belong to dry heat

method?
a. baking
b. pan broiling
c. roasting
d. stewing
8. When meat is cooked in steaming liquid in which bubbles are

breaking on the surface, this cooking method is ____________.
a. boiling
b. broiling
c. roasting
d. stewing
9. An oil-acid mixture used to give flavor and to tenderize meat.

a. brine solution
b. marinade
c. soy sauce and vinegar
d. salt and calamansi
10. Which of the following tools is used for carving?

a. cleaver knife
b. fork
c. platter
d. razor knife
LESSON 1
SELECTING MEAT
INTRODUCTION
The lesson deals with the different classifications of meat, its market forms,
cuts and their characteristics, nutritive content and food values, the appropriate
trade names and culinary terms in accordance with standard meat cuts, handling,
and waste minimization of meat leftovers.
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal
are selected as required for menu items.
2. Offal and fancy meats are selected as required for menus.
3. Leftovers are used to minimize waste.
4. Low cost cut meat products are selected when and where appropriate.

5. The best supplier for quality and price are selected according to
enterprise requirements.
6. Appropriate purchase and storage techniques are used to minimize
wastage.
DEFINITION OF TERMS:
slaughter – to butcher an animal for food.
wastage - loss by use
tender cut – part of meat that requires less period of cooking
tough cut – part of meat that requires longer period of cooking
vermin – small animals such as rats and mice which cause problems to
humans by carrying disease and damaging crops or food.
MEAT
Meat refers to animal parts that are used as food. Edible organs and glands
of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe,
and small intestines. Meats should be loosely wrapped and stored under
refrigeration. They should be in a separate unit. Meats should always be placed on
trays to prevent drippings on the floor or on the food. The chef should separate the
different kinds of meat to prevent cross-contamination. Meats should be wrapped in
air-permeable paper such as butcher’s paper because air-tight containers promote
bacteria growth that could result in spoilage or contamination. Variety meats and
uncured pork products that have short shelf lives should be cooked as soon as
possible after they are received.
Meats that are stored at the proper temperature and under optimal conditions
will last without unnoticeable quality loss for several days.
Inspection of all meats is mandatory. After fresh meat has been inspected by
an authorized inspector or veterinarian and is declared wholesome and fit for human
consumption, it may already be classified into grades. Quality conformation and
finish of the carcass is the basis for grading. Quality includes tenderness, juiciness
and palatability. The shape, form or general outline of the side or the whole carcass
is the conformation. If there is a high meat to bone ration and a high percentage of
the tender cuts, it means a good conformation. Finish refers to the quality, amount,
and color of the fat within and around the muscle.
Market forms of meat are those cuts of meat that are ready for sale. Some
cuts are fully boned and trimmed before they are ready for sale. Meats can be sold
fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-legged
animals, they have the same number of bones mals, same number of bones with the
same shapes in the same plates.

Tips on Buying the Right Kind of Meat
1. Buy meat where proper hygiene and sanitation is observed by the handler.
For instance, check the meal stall’s cutting table. The table must be smooth,
free from crevices and kept clean at all times. See that dust and vermin are
kept away from the meat stalls.
2. Look for the inspected-and –passed stamped marks, especially in big cuts of
meat. It pays to go to your favorite suki in the market while the butcher is
still cutting the beef carcass into retail cuts. This will more or less help in
the identification of the carcass, whether its really cow’s meat or carabao’s
or horse’s.
3. Know the different meat cuts that are needed in your menu. Select meat for
specific use. For example, shank and brisket for stew. The tender portion
is the tender cuts that lie along the back. The less tender cuts are those
involved in the excessive movements of the animal such as the leg, shoulder
and neck. Remember that young animals are porous and red while white in
older animals.
4. Check if the beef is fine, bright red in color with yellow fat and free from slime
and off-odor. Avoid brightly off-colored meat as this indicates the use of
artificial coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence. Don’t buy pre-grounded beef or
pork.
6. Buy refrigerated meat in places where refrigeration facilities are available.
7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
8. Thawed meat must be cooked immediately.
9. When storing meat to be frozen, package in convenient family size units and
identify properly as to the kind of meat cuts and date of purchase.
10. Store packages correctly in the refrigerator. Refrain from overloading the
freezer and provide space for the air to circulate inside the freezer.
11. Freeze quickly at zero or lower temperature. Beef should not be kept frozen
for more that 12 months, while pork should not over 6 months. Frozen meat
is just as good as fresh meat provided it is properly handled.
12. The use of pressure cooker, if available, shortens cooking time thereby saving
fuel and improves the tenderness of the meat.

Different Classification of Meat
Sources Meat Age

1. Hog on pig Pork 4 to 6 month old
2. Calves on young cattle Veal 1 to 3 years old
3. Cow (adult) Beef 3 years old and above
4. Deer Venison -
5. Carabao Carabeef 3 years old above
6. Goat Chevon -
7. Young sheep Lamb Not less than 1 year old
8. Sheep (adult) Mutton 3 years old and above
Information Sheet 1.1Market forms and source of Beef Cuts

Market forms and Source of Pork Cuts
Market Forms of Meat

1. Fresh meat - meat taken immediately after slaughter without undergoing
chilling. It is the common form of meat sold in public markets.
2. Chilled meat –meat that has been kept to a temperature just above
freezing at 1-3°C within 24 hours after slaughter. This is available in
supermarkets and specially meat shops.
3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat
is sold in this form, and texture is stone hard.
4. Cured meat - are meat products that have been treated with curing agent.
Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat, but
also preparations that are frozen such as frozen meat pies, rolled meats and
others in the convenience food shelves.

MEAT CUTS
Types of meat cuts and their characteristics
1. Tender cuts of meat - taken from the parts of the animal where the
muscles are not well-exercised and are fleshy. Example: sirloin,
porterhouse, t-bone, prime ribs, tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle parts
of a live animal. Example: chuck, flank, rumps, hock, neck feet and
shoulder.
3. Tough cuts –meat that requires a longer cooking period over low heat.
Nutritive Content and Food Values of Meat
Lean meat supplies great amount of high quality protein with an average of
18% of the meat. It contains all the essential amino acids. It is also a good source of
phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also
present in meat.
The amount of energy (calories) supplied by meat varies with the fat content
of animal species.
Handling of Meat
Fresh meat spoils quickly, so it must be stored immediately. If the animal is

slaughtered and handled in a sanitary manner, there is no need to wash its meat
before storing, wipe the surface with a damp cloth to remove dirt on surface. Make
sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking
into individual wrap. This way, you avoid refreezing portions that will be cooked at a
later time and avoid bacteria to grow.
Waste Minimization of Meat
The correct way of purchasing or buying meat is important to minimize waste.
Here are some guidelines to consider:

1. Know the desirable characteristics of each type of meat.
2. Look for the stamp of BAI which indicates that it was inspected.
3. Consider the form or cut you need.
4. Check the thickness and distribution of fat inside and outside of meat.
5. Make sure it does not have foul odor.
6. Choose young animals for more tender meats.
7. Check whether the flesh of beef is red in color and pork is pink.
SELF- CHECK
Direction: In a whole sheet of paper answer the following questions
1. What is the significance of connective tissues to the live animal, cooking

method and eating quality of meat?
2. List common meat dishes and indicate the meat cuts used for each of these.

3. What are the factors that affect meat tenderness? Juiciness?
4. What are the safety concerns that should be addressed when purchasing
and preparing meat dishes
Direction: Visit a public market and observe each type of meat. Using the chart,
write the correct indicator of each type of meat. (Group Activity)
Criteria for Selecting Good Quality Meat
Characteristics Pork Beef

1. Color of Meat
2. Odor
3. Color of fat
4. Texture of Meat
5. Flesh
RESOURCES:
 Fresh pork
 Fresh veal
REFERENCES:
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993,

pp. 87-89
Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD

MANAGEMENT AND CONSUMERISM, PP. 33-34
De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999,
PP. 231-253
LESSON 2
PREPARING AND PORTIONING MEAT
INTRODUCTION
The lesson deals with the uses and characteristics of various knives for cutting
meat, preparation techniques of meat cutting, and use of appropriate marinade.
1. Suitable knives and equipment are selected and used prior to meat
preparation.
2. Meat cuts are prepared and portioned according to menu
requirements.
3. Suitable marinades are prepared and used appropriately for a variety
of meat cuts.

portion - a part of whole or to divide into parts

marinade – an oil-acid mixture used to give flavor and to tenderize
meat.
suitable – appropriate
seasoning – a spice for enhancing the flavor of food
butcher – a person who slaughters animals for food.
Cutting Tools, Their Uses and Characteristics
Knives are used for cutting, chopping, slicing. They are the most important
tools in the kitchen.
1. Butcher’s knife – is used to

section raw meat.. It can be used as a
cleaver to separate small joints or to cut
bones. Butcher’s knives are made with
a heavy blade with a saber or flat grind.
Butcher Knife with 10-inch
(25cm) blade and pointed tip
2. French knife – is used to chop,

dice, or mince food. Heavy knives will
have a saber or flat grind.
French Knife with 8-inch (20
cm) to 12-inch (30 cm) blade
and pointed tip.
3. Roast beef slicer – is used to

slice roasts, ham, and thick, solid cuts
of meats. The thin, light blade will have
a concave or hollow grind.
Roast Beef Slicer with 12-inch
(30 cm) blade and rounded
tip.
4. Boning knife – is used to fillet

fish and to remove raw meat from the
bone. It will have a concave grind on a
thin, light blade.
Boning knife with 5-inch
(12.7 cm) to 6-inch (15 cm)
thin blade and pointed tip.

Cooking Methods Suitable to Different Meat Cuts
1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method.
a. Roasting – the meat is cooked over live

coal or oven.
Roasting
Internal Temperature of Meat
Rare 140°F(60°C)
Medium155°F(70°C)
165°F(75°C)
Internal temperature of meat increase 2° to 3° Centigrade or 5° Fahrenheit during

roasting period.
High Heat Roasting:

1. Sear meat 240°C or 475°F for the first 15 minutes until crusted on the
outside.
2. Roast at 180°C or 350°F for remaining time.
Bone-in per 500g Boneless per 500g

Rare 10 – 12 mins 8 – 10 mins
Medium 12 – 15 mins 10 – 12 mins
Well done 15 – 18 mins 15 – 18 mins
For tenderloin roast whole fillet cook at 240°C (475°F) at seven

minutes per 500 g. for rare and 10 minutes 500 g. for medium
French standards for degrees of doneness of meats use slightly less
cooking times.
Low Heat Roasting:
This method uses the same cooking time for both boned and boneless roasts.
Roast at 150°C or 300°F.
Medium 20 – 25 per 500 g.

Well done 30 – 35 per 500 g.
b. Pan broiling – the meat is placed in a hot

frying pan over the sources of heat instead of
under it.

c. Broiling – Cooking by radiant heat. Food is
placed on a rack either below or between the gas
or electric heat source. The rack is positioned 3
to 6 inches from the heat source, depending on
the type and intensity of the heat
d. Pan frying – Cooking in a moderate

amount of fat in a pan over moderate heat.
Grilling or Pan Frying
Steak Names Thickness Rare Medium

Flank Steak ½ - 1” 3 – 4 mins/ side 4 – 5 mins
Top Round 1” 4 – 5 mins/ side 6 – 7 mins
Tenderloin 1 ½” 5 – 6 mins/ side 7 – 8 mins
Top Sirloin ¾ - 1” 3 – 4 mins/ side 6 mins
Ribeye 1” 3 – 4 mins/ side 6 mons
2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder
can be cooked through the dry heat method such as the following.
a. Boiling – Cooking food in a liquid that is

bubbling rapidly.
b. Braising – a method of cooking that

combines cooking in fat with the addition
of moisture. Food is browned in a small
quantity of fat, and then cooked slowly in
liquid in a covered utensil.
c. Stewing – cooking in a small amount of

water, either by boiling or simmering.

Meat Marinade
A seasoned liquid, usually containing an acid, herbs and/ spices, in which

meat are soaked to absorb flavors and become tender before cooking
A marinade makes meat better by adding moisture, increasing tenderness

and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork,
poultry, fish or seafood.
SELF- CHECK
Direction: Answer the following:
1. Enumerate marinades for beef and their uses in various cuisines.

2. List marinades for pork and the cooking processes to be used.
REFERENCES:
Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237

Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
Activity Sheet 2.1
SUGGESTED RECIPES:
SWEET MARINADE
INGRIDIENTS
TOOLS AND EQUIPMENT
knife 1 cup crushed pineapple
chopping board 1/3 cup soy sauce
measuring cup 1/3 cup honey
measuring spoon ¼ cup cider, vinegar
wooden spoon 2 cloves garlic, minced
mixing bowl 1 teaspoon ginger powder
¼ teaspoon powered cloves
Prep Time: 6 minutes
PROCEDURE:
Mix all ingredients together and use immediately. The marinade can be
stored in airtight container for up to 7 days.
Activity Sheet 2.2

TASTY BEEF MARINADE
INGRIDIENTS
TOOLS AND EQUIPMENT
casserole ½ cup soy sauce
gas or electric stove 4 tbsp. sugar
knife 2 stalk green onions, minced
chopping board 2 tbsp. grated fresh ginger
measuring cup 2 tbsp. sesame oil
measuring spoon ½ tsp. ground pepper
wooden spoon ¼ cup vinegar
2 tsp. sesame seeds, toasted and
5 large garlic cloves, minced fine
crushed to a paste
PROCEDURE:
Combine all ingredients with sugar in a jar with tight fitting lid. Shake well
before using. Best for marinating or for grilled Korean (bulgog).
SELF- CHECK
Direction: Below is the chart of beef cuts. Label each cut or part
correctly by using the beef chart
REFERENCES:
1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237

2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
LESSON 3
COOKING AND PRESENTING MEAT CUTS FOR SERVICE
INTRODUCTION
The lesson deals with the preparation and cooking of meat for service,
carving using appropriate tools and techniques.
1. Appropriate cooking methods are identified and used for meat cuts.
2. A variety of primary, secondary and portioned meat cuts are cooked
and presented to standard recipe specifications.

3. A variety of offal are cooked and presented according to standard
recipes.
4. Meat cuts are portioned and served according to menu requirements.
5. Meats are carved using the appropriate tools and techniques
considering:
1. Meat structure
2. Bone structure
DEFINITION OF TERMS
carve – to decorate with designs cut on the surface.

range – length of cooking
razor – a sharp–edged instrument used especially for shaving
platter – a large, shallow dish for holding and serving food.
Meat is cooked for various reasons. It improves the palatability, quality, increase
tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and
the attractiveness of the original color, form, and texture; to destroy harmful
organism and substances to ensure that food is safe for human consumption; and
to improve digestibility.
Cooking Methods Using Various Meat Cuts and Meat Types
BEEF MEAT CUTS COOKING METHODS

Brisket Punta Y Pecho Simmer, corned beef
Chuck Paypay Braise, simmer, pot
Flank Kampto on kabilugan Roast
Fore shank Ken chi Stew
Hind shank Ken chi Stew, braise
Loin end Kadera Stew, braise
Plate Tadyang on liempo Broil, roast, steak
Neck Leeg Stew, fry, broil
Ribs Castillas Fry, boil
Round Pierna Corta Broil, roast
Rump Tapadera Braise, roast
Short loin Kadera Braise, roast
Broil, steak
PORK MEAT CUTS COOKING METHODS
Ham Pigi Roast, broil, pan broil,
Shoulder Butt fry
Hock Roast, broil, pan broil,
Leg Pata fry
Shank Ken chi Boil, stew, braise
Sirloin Braise, stew, boil
Head Ulo Stew, braise, boil
Picnic Kasim Roast, broil, fry
Loin Lomo Braise, stew

Broil, roast, fry
Broil, roast, pan broil
LAMB MEAT CUTS COOKING METHODS

Fore shank Ken chi Stew, braise
Loin Lomo Roast, Broil
Shoulder Butt Roast
Rib Costillas Stew, Braise
Hind Shank Roast
Leg Chops Steak
Ribs Roast
SUGGESTED
ORGAN LOCAL NAME SOURCE RECIPES OF
COOKING METHOD
Tongue Dila Beef and Pork Pastel de Lengua pie
Tripe Tuwalya Beef Meudo, goto, callos
Librilyo Libro-libro or Beef Kilawin
tuwalya
Liver Atay Beef and pork Sarsa ng lechon
Braise, kilawin,
batchoy
Brain Utak Beef and pork Misua soup
Heart Puso Beef and pork Kilawin, batchoy
Lungs Baga Beef and pork Kilawin, bopis
Kidney Bato Beef and pork Batchoy, bopis
Blood Dugo Pork and beef Dinuguan
Ears Tenga Pork and beef Tokwa, kilawin
Skin Balat Pork and beef Sitsaron
COOKING RANGE OF MEAT DISHES
APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT
TOTAL MINUTES
CUT THICKNESS WEIGHT TO COOK AT
350°F
Beef
Club Steak 1-1½ inches 1-1¼ pounds 15-30¹
Porterhouse 1-1½ inches 2-2½ pounds 20-35¹
Steak 1-1½ inches 1½-2 pounds 20-30¹
T-bone Steak 1-2 inches 3-4¼ pounds 20-35¹
Sirloin Steak ¼ pounds 15-25¹
Ground Beef
Patties
Lamb
Chop 1-1½ inches 3-5 ounces 12–22
Ground Patty 4 ounces 18
Ham
Slice, ½ - 1inches 1-2 pouch 20-30
Untenderized ½ - 1 inches 1-2 pouch 10-20
Slice, Tenderized 3-5
Bacon 3-5

Canadian Bacon
Organ Meats
Liver ½ - ¾ inch 3-5 ounces 6
APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT
CUT MINUTES PER POUND

Beef
Standing Ribs
Rare 18 to 20 at 300°F.
Medium 22 to 25 at 300°F.
Well-done 30 to 35 at 300°F.
Rolled Ribs
Rare 28 to 32 at 300°F.
Medium 32 to 38 at 300°F.
Well- done 40 to 48 at 300°F.
Veal
Leg 22 to 25 at 300°F.
Loin 30 to 35 at 300°F.
Shoulder 30 to 35 at 300°F.
Lamb
Leg 30 to 35 at 300°F.
Shoulder-Roll 40 to 45 at 300°F.
Shoulder-Cushion 30 to 35 at 300°F.
Pork
Cured Untenderized Ham 25 to 28 at 300°F.
Cured Tenderized Ham 15 at 300°F.
Fresh Loin 30 to 35 at 350°F.
Fresh Shoulder 35 to 40 at 350°F.
CARVING MEAT
Meat carving is the process and skill of cutting portions of meat, such
as roast and poultry, to obtain a maximum or satisfactory number of meat portions,
using a carving knife or meat-slicing machine. A meat carver disjoints the meat and
slices in uniform portions. Meat carving is sometimes considered a skill for the
private dinner table.
TOOLS IN CARVING
There are only few tools required for carving. A razon-sharped knife and a fork
are needed. The first platter should be large enough to hold the roast as well as the
carved meat and the second platter for the slicers.
TECHNIQUES IN CARVING
1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts
since they are firmer, easier to carve, and loose fewer juices when cut. Meat
which has had some or all of the bones removed will generally be easier to
carve.

2. Cook to appropriate doneness. Beef roasts which are medium-rare or
medium are easier to carve than those which are well done. (See temperature
table in Cooking and Preparation)
3. Let rare roasts "set" for about ten minutes before carving. This will allow
the roast to become a little more firm and it will lose fewer meat juices when
carved.
4. Remove strings, skewers, etc. in the kitchen. However if you are carving
a stuffed roast or a rolled piece of meat which may fall apart when carving,
leave one or two of the strings tied around the roast while carving.
5. Allow elbow room at table for the carver.
6. Be comfortable - stand or sit. You may find carving easier while standing
as you will be able to apply greater pressure to the carving knife.
Carving
1. Anchor meat with a fork while carving. Try to avoid puncturing the roast
too many times as some of the meat juices will escape with each puncture.
2. Carve on a large plastic or wood carving board. If possible carve on a
board with a "well" or a "lip" to catch the meat juices
3. Carve with a thin bladed, sharp knife.
4. Carve uniform, attractive slices perpendicular to the grain of the
meat. Carving perpendicular to the meat grain may not be possible when
carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick.
5. Finish carving then serve meat on hot plates.
SELF- CHECK
Direction: Answer the following questions
1. What are the cooking methods of the various cuts of beef?

2. What are the tools used in carving meat?
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999,

pp. 231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955

MANAGEMENT AND CONSUMERISM, pp. 33-36
Activity Sheet 3.1

SUGGESTED RECIPES:
BEEF CURRY

casserole 2 pounds chuck, cut into 1” cubes
gas or electric stove ½ cup water or beef stock
knife 1 tbsp. vinegar
chopping board 3 tbsp. canola oil
measuring cup 1 tsp. cinnamon
measuring spoon 2 cloves garlic
wooden spoon 1 cup coconut milk
1 small onion, sliced thin
1 tbsp. patis
1 tbsp. grated ginger
1/8 tsp. pepper
1 tbsp. curry powder
1 tsp. salt
PROCEDURE:
1. Heat oil in skillet, over medium high heat. Brown beef cubes on all
sides, a few pieces at a time. Set aside in a bowl.
2. In same skillet, brown garlic in remaining oil, add to beef cubes in bowl.
Add onion and leave alone until they are brown and caramelized, about 3
– 5 minutes. Stir in ginger and curry powder until mixture is well
browned.
3. Return beef cubes to the pan. Add water, vinegar and cinnamon; simmer
covered, and cook until broth thickens, about 5 minutes. Taste and
complete the seasoning.
Preparation and cooking time: 60 minutes
Activity Sheet 3.2
GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND

WARM CHIPOTLE SALSA

blender 2kg Beef tenderloin
refrigerator 60 g Onion, chopped fine
knife 1clove Garlic, chopped fine
chopping board 30 ml Chile powder
mixing bowl 5 ml Salt
wooden spoon 2ml Dried oregano
oven 1ml Ground cumin
electric grill 0.5 ml Cinnamon
measuring cup 60 ml Lime juice
30 ml Olive oil
1 clove Garlic unpeeled

500 g Plum tomatoes or small tomatoes
2 can Whole chipotle chiles in adobo
10-15 ml Sauce from the can chiles
1.5kg Sweet potato
to taste Salt
PROCEDURE:
1. Trim fat and membranes from the tenderloin.
2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin,
cinnamon, lime juice and oil.
3. Coat the meat with this mixture. Wrap and refrigerate several hours or
overnight.
4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10
minutes.
5. Remove the skin from tomatoes and garlic, place them in a blender.
6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped
the chiles.
7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to
make a coarse puree. Add more salt if needed.
8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop
out the flesh. Pass through a food mill to puree. Season lightly.
9. Scrape the onions and garlic off the meat (they will burn if left on).
10. Grill the meat until just well done. Be careful not to overcook, or the meat
will be dry.
11. To serve, place 3oz (90g) sweet potato puree on the plate. Slice the meat
across the grain into medallions. Arrange 5oz (150g) meat on top of the
sweet potato. Drizzle with 1 ½ oz (45mL) tomato chipotle salsa.
Activity Sheet 3.3
BEEF STEW

casserole 2 pounds stewing beef, cubed
gas or electric stove 1 cup hot water, 1 bay leaf
knife 1/3 cup flour
chopping board 2 pcs. potatoes, diced
measuring cup 3 tbsp. canola oil
measuring spoon 2 pcs carrots, diced
wooden spoon 1 large onion chopped
saucepan 1 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
1 stalk celery stalk chopped
1 cup canned of chopped fresh tomatoes
1 tbsp. soy Worcestershire sauce
2 tbsp chopped parsley

PROCEDURE:
1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over
medium high heat, brown beef on all slides, a handful at a time. Set aside
2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef
to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until
beef is tender, stirring occasionally. Add ½-1 cup more water as needed.
3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30
minutes until potatoes are done. Taste and correct seasoning.
4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir
the solution into broth until well blended for about 5-7 minutes
Preparation and cooking time: 2 hours, 30 minutes

Serve 6 to 8
Cooking Tips: For stewing beef, coat the beef cubes lightly with flour before
cooking to increase the amount of browning and help thicken the broth.
Browning the beef cubes before adding liquid gives beef stew a rich color and
flavor. Brown beef in batches to avoid overcrowding the pan.
BEEF TAPA
(Fried Seasoned Beef)

casserole 2 to ½ flank steak
gas or electric stove pounds
knife 2 tsp. salt
chopping board 2 tbsp. brown sugar
measuring cup ¼ cup vinegar
measuring spoon ¼ tsp. ground pepper
wooden spoon 3 cloves garlic, crushed
frying pan canola oil for frying
mixing bowl
brush
pan
refrigerator
PROCEDURE
1. Cut flank steak in half lengthwise, cut each half crosswise into thin
slices. Pound slices, between wax paper, with a small iron skillet until
very thin.
2. In a large bowl, combine remaining ingredients, except oil, add beef slices
and marinate, covered, in the refrigerator for at least one day or
overnight.

3. To cook, place a large cast iron skillet over minute more. Place meat in a
single layer in skillet, well spaced so slices don’t touch each other, cook
for 30 to 60 seconds on each side or until browned. Keep heat on
medium high while frying meat so beef does not stew and become tough.
4. Transfer meat to plate, repeat with remaining slices. Brush pan with
small amount of canola oil before placing new layer of beef to prevent
meat from sticking to the pan. Cook until all the meat is fried.
Preparation and cooking time: 45 minutes
SELF- CHECK
Direction: Prepare and cook meat dishes and rate your finished products
using the score card below. ( Group Activity)
SCORE CARD
EVALUATION OF FINISHED PRODUCT
NAME OF RECIPE: ______________________________________
Good Fair Poor

(5) (3) (1)
1. Product
a. General Appearance: _____ _____
_____
 attractive and appealing to appetite
 pleasing and good color _____ _____ _____
 ingredients cooked just right; _____ _____ _____
b. Palatability:
 delicious taste _____ _____ _____
 moderately delicious _____ _____ _____
c. Nutritive Value
 highly nutritious _____ _____ _____
2. Procedure
a. Use of Resources:
 used complete utensils _____ _____ _____
 used only the proper ingredients _____ _____ _____
needed
b. Cleanliness and Sanitation
 well-groomed and properly dressed _____ _____ _____
c. Conservation of Nutrients
 preparation and cooking procedure _____ _____ _____
 following the recipe correctly _____ _____ _____
Comments: _____________________________________________________________

RESOURCES:
Tools and equipment

knives
oven
chopper
chopping board
frying pan
casserole
ladle
platter
Ingredients for the recipe
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999,

pp. 231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955

MANAGEMENT AND CONSUMERISM, pp. 33-36
LESSON 4
STORING MEAT
INTRODUCTION
The lesson deals with the proper storage and thawing of meat.
1. Fresh and plastic vacuum-packed meat are stored correctly according

to health regulations.
2. Fresh meats are aged and stored properly to maximize and maintain
quality.
3. Frozen meats are thawed in accordance with enterprise procedures.
DEFINITION OF TERMS
perishable – food that gets easily spoiled or decayed
freeze – to preserve meat by refrigeration below freezing point
frozen – subject to long and serve cold, chilly or cold manner
thaw – to become liquid or soft due to the temperature rising
above freezing point

Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be
used within a few days (2-4days) it must be kept in the chiller section of the
refrigerator. If you intend to keep it longer, store in the freezer.
Principles and Practices of Storing, Freezing and Aging of Meat.
Because meat is a highly perishable food item, extra care and attention are
needed to ensure that a high quality, wholesome product is served. Unwholesome
and spoiled meat are caused by bacteria and other microorganisms. This
contamination generally occurs during cutting and processing. These bacteria
require three conditions for growth.
1. Low acidity (near neutral pH) level within the meat.

2. Inadequate supply of water or other moisture, such as meat juices;
3. A warm temperature – generally between 45 degrees and 127 F.
To prevent spoilage and the possibility of food borne illness, precautionary

measures must be taken to control these three factors.
The safety measures to be followed vary depending on the form or type of meat
product.
Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as
much time possible. It is best to select fresh meat items last when shopping.
 Store fresh meat in the coldest part of the refrigerator.
 Use a thermometer to locate the best spot.
 Leave the meat in its original wrapping if it is to be used within two days.
 For a longer storage, rewrap the meat.
Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent
in the “warm” temperature range which is optimum for bacterial growth. This can be
done by:
 Providing plenty of air circulation around the meat.
 Placing the meat in a pot, or boiling and immersing it in cold water.
All cooked meat should be used within a week of the initial preparation, or
properly wrapped and frozen for later use.
Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked
pork and sausage products. The heating, smoking and processing of these items
inactivate most bacteria and enzymes. Leave these products in their original
wrapping to prevent further contamination. Do not freeze luncheon meat.
Canned Meat. Canned meats come in two varieties- those that require refrigeration,
such as hams, and those that do not, such as chili con carne, corned beef and dried
meats. The best rule to follow for storage is to read the can label carefully and follow
instructions. Most canned meat that do not require refrigeration have relatively long
shelf life. Canned meat should never be frozen.

Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below.
After the meat is frozen, maintain the temperature at 0oF or lower. Most chest – type
and side by side freezers are able to maintain this temperature while most ice
compartments in refrigerators do not. Therefore, it is not recommended to store meat
in the ice compartments.
Limit freezer storage time on all meats to maintain their optimum quality and
freshness. Freezing meat will not improve its quality, but it will retain its natural
color, flavor, texture and nutritional value.
How to Freeze Meat
The first step in successful freezing is choosing a high quality product. Freezer
storage will not improve the quality of meats so it is advisable to choose cuts that are
brightly colored, well-marbled and fresh.
Before wrapping, trim away excess fat and bone to make a smaller package
that is less likely to tear. Select a wrapping material that is air and moisture proof,
such as a freezer type paper, aluminum foil, and plastic wrap or airtight casserole
dishes. Wrap only the amount needed per meal to help cut down leftovers. Place wax
paper between chops, steaks and patties so they can be separated while still frozen.
Use an air and moisture proof wrapping material, such as freezer paper,
aluminum foil or plastic wrap.
Wrapping instructions
1. Place meat in the center of wrapping material. With

several cuts, place an interleaf of waxed paper
between cuts for easier separation. Large cuts may
need to be divided for easier thawing and
preparation.
2. Bring the edges of the wrap together and fold at least

twice.
3. Smooth the wrapping material against the meat to

force air out. Smooth the ends of the wrap and fold
them into triangles. Ends may be double folded
toward the package to seal out air.

4. Fold the ends under the package and seal with
freezer tape. Label each package with the name of
the cut, date and numbers of servings or weight.
The last but most important step is to label all packages with the contents,
weight and/or number of serving and date. This will help in the use of a “First-in,
first-out” system.
Maximum Storage Recommendations for Fresh, Cooked and Processed Meats.
Meat Refrigerator Freezer**

Beef (fresh) 2 to 4 days 6 to 12 months
Veal (fresh) 2 to 4 days 6 to 9 months
Pork (fresh) 2 to 4 days 3 to 6 months
Lamb (fresh) 2 to 4 days 6 to 9 months
Ground beef, veal, and lamb 1 to 2 days 3 to 4 months
Ground pork 1 to 2 days 1 to 3 months
Variety meats 1 to 2 days 3 to 4 months
Luncheon meats 1 week Not recommended
Sausage, fresh pork 1 week 60 days
Frankfurters 4 to 5 days 1 month
Bacon 5 to 7 days 1 month
Smoked ham, whole 1 week 60 days
Ham slices 3 to 4 days 60 days
Beef, corned 1 week 2 weeks
Leftover cooked meat 1 week 2 to 3 months
Sausage, smoked 3 to 7 days
Sausage, dry & semi-dry 2 to 3 weeks
(unsliced)
Meat pies (cooked) 3 months
Swiss steak (cooked) 3 months
Stews (cooked) 3 to 4 months
Prepared meat dinners 2 to 6 months
Thawing Frozen Meat
Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7

hours per pound depending on the size and thickness of the cut. Frozen meats need
not to be thawed before preparation, but cooking time will increase it by 15 to 20
minutes per pound.
Aging Meat
Aging. Aging of meats, particularly beef is a time-honored practice improving

palatability in temperate countries. This practice improves the tenderness and flavor
of meat. There are two general methods of aging: dry and wet

Dry Aging. Dry aging is the original method. This is carried out in controlled
environment with temperatures of 0° to 2°C, 80 to 85% relative humidity air
flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered meat is hung
in rails in controlled rooms. During this time, enzymes within meat are
tenderer. Some disadvantage of this method is the time element, and the
weight losses from both the evaporated water and the trimming of the crust
that forms. However, this is the preferred method of most professional chefs
because of the flavor advantage.
Wet Aging. Wet aging is done when the meat cuts are vacuum packed in
waterproof-plastic materials and boxed for distribution. The package barrier
prevents moisture and weight loss. The aging happens during the
transportation and/ storage of the packed chilled meat.
There is a debate as to which is the better method. The answer is best

determined by analyzing the costs and the benefits of each of the methods.
Wet aging wins out in convenience and cost but dry aging is the method
preferred by fine dining customers who are capable of paying for the extra
cost.
Hanging Method. The Method of hanging the carcass during aging and or
chilling has been found to affect tenderness as well. The common practice is
to hang carcass by the heel of the hind leg. A method develop in New Zealand
is that of hanging by the pelvic girdle, so the carcass looks like it is standing
in its natural way. It was found out that this method leads to more tender
meat apparently due to the fact that the muscle fibers stretches and thins out
making them more tender.
SELF- CHECK
Direction: Answer the following questions in one half sheet of paper.
1. What is aging?
2. Why is aging applied to meat?
3. What are the two general methods of aging?
Direction: Demonstrate how to freeze meat. Follow the wrapping instructions

(Group Activity)
RESOURCES:
Raw Materials
 Fresh pork
 Fresh beef/ veal
Equipment
 Freezer
 Refrigerator
Supply and Materials

 Freezer type paper
 Aluminum foil
 Plastic wrap
 Airtight casserole dishes
REFERENCES:
1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253
2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89

HIGH SCHOOLS
Unit of Competency: PREPARE PORTION-CONTROLLED MEAT CUTS
Module No.: 3 Module Title: Preparing Portion-Controlled Meat Cuts

Nominal Duration: 5O Hrs.

PREPARE PORTION-CONTROLLED MEAT CUTS
Module Title: PREPARING PORTION-CONTROLLED MEAT CUTS
This module deals with the specialized skills, attitudes, and knowledge
required to select quality meats, to break down primary and secondary cuts into
portions, and to prepare a selection of meat products.
Expected Outcome

1. purchase good quality meat;
2. prepare and produce a variety of portion-controlled meats;
3. prepare and produce meat products; and
4. store meat cuts and meat products.
PRE-TEST
Direction: Answer the following questions. Write only the letter of the correct
answer.
1. To which meat cut do internal organs belong?

a. less tender cuts
b. tender cuts
c. tough cuts
d. variety cuts
2. Where should meat products be stored?

a. crisper
b. dry shelf
c. freezer
d. cold shelf
3. Which of the following is the most tender cut of beef?

a. chunk
b. tenderloin
c. sirloin
d. round cut
4. When buying meats, you should first consider its _____________.

a. price
b. quality
c. brand
d. round cut
5. What is your primary consideration when storing goods?

a. size
b. expiration date
c. fragility
d. quantity

6. These are taken from the internal organs of animals.
a. variety cuts
b. less tender cuts
c. tough cuts
d. tender cuts
7. A slaughtered animal is called ______________.

a. a carabeef
b. a pork
c. a poultry
d. a carcass
8. The most common method of preserving meat is________________.

a. salting
b. refrigerating
c. curing
d. drying
9. In this method, salt, sugar, potassium or sodium nitrate etc. are

used in preserving meat
a. drying
b. curing
c. freezing
d. salting
10. The following are the characteristics of good quality pork, except
_____________.
a. breast is plump
b. flesh is pink
c. no foul odor
d. texture is fine and firm
LESSON 1
PURCHASING QUALITY MEAT
INTRODUCTION
The lesson deals on purchasing meat in the market based on quality

specifications and request.
1. Meats are purchased based on quality specifications and standard.

2. Wastes are minimized through appropriate purchase and storing
techniques.
3. Meats are inspected for signs of parasitic infections and other
contamination.

DEFINITION OF TERMS
staple - a principal raw material or commodity

perishable – subject to decay or spoilage.
stamped – inspected the product for approval
contamination – unintended presence of a harmful substance or
disease-causing microorganisms in food.
HACCCP – a food safety system that focuses on the flow of food in
a food-service operation to reduce the risk of food borne
outbreaks.
Aerobic – microorganism that can live with air.
HACCCP – Hazard Analysis Critical Control Point.

NMIS – National Meat Inspection Service
Purchasing of meat
Purchasing involves obtaining the necessary foods in the right quantity, and
quality, at the right time, the right place, and for the most economical price. A
quality-control program in food establishment should
ensure that only food which meet written specifications are purchased from
reputable vendors. The best purchaser considers price, supply, demand,
transportation and storage cost before placing an order. Food can easily become
contaminated during the various stages of the food flow from purchasing, storing,
preparation, holding, and serving. Time and correct temperature need to be
monitored closely.
The money paid for purchasing food items determine largely the costs that the
patrons have to pay. The quality of the food offered will depend upon the grades, type
and characteristics of the food item that is purchased. It is important that the ones
who buy food item and supplies has experience in the food business. He or she
should be knowledgeable on the basic cuts of meat. He or she must also be familiar
with the markets, crop conditions, and current trends.
Consumer Aids
A good shopper knows how to get better value for his or her money. There
are consumer aids available to help you shop wisely. These include advertising,
coupons, labels, unit pricing, and open dating.
Advertising. Is a form of communication used to persuade an audience

(viewers, readers or listeners) to take some action with respect to products, ideas, or
services. Advertising messages are usually paid for by sponsors and viewed via
various traditional media; including mass media such as
newspaper, magazines, television commercial, radio advertisement, outdoor
advertising or direct mail; or new media such as websites and text messages.
Food labels. Labels could help you identify the food, inform you about the
form, nutritional content, additives if any, and dietary properties. The name and

address of the manufacturer or the packer-distributor should be printed clearly. The
net content of the product is usually given in metric units.
However, if the ingredients are not listed on the label, it means that a
standard of identity has been set up for that particular product.
Unit pricing. This is the cost per gram or item. This system helps you make
choices in terms of cost.
Open dating. This consumer aid helps the shopper judge the freshness of the
food. This refers to the date appearing on packaged foods, which can be easily read
and understood. Usually you find these dates on perishable products such as bread,
dairy foods, and refrigerated or ready-to –cook foods. Keep in mind that open dating
does not ensure freshness. Storage, handling, and temperature affect the quality of
the food.
Buying Meat
The most common fresh meat available in our markets are beef, pork, and
entrails. The entrails of a variety of meat include edible internal organs such as the
liver, heart, lungs, kidneys, spleen, tripe, intestines, and brain. These are usually
cheaper than other meats and can be cooked in many ways such as dinuguan,
bachoy, or callos.
Ways to Purchase Food
Food is purchased through open market, sealed-bid buying, contract buying,

and future buying.
Open market. Foods, particularly perishables are bought from one vendor to
another offering the lowest price. Open market purchasing may be done through
orders or by going directly to the market.
Sealed-bid buying. Government agencies and some institutions are

required to purchase goods or supplies under sealed bids. Sealed bids contain the
list of commodities and the prices requested by the purchasing institutions. Bids
come from two or more vendors. When bids are opened, award is given to the
lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of
paper work is involved, prices are unreasonably raised, and there is a possibility of
favoritism.
Contract buying. Perishable goods and staples like bread, flour, spices,
condiments, and grocery items purchased under this method provide quality and
consistent prices.
Future buying. Large establishments buy their food supplies under a

contract that has been agreed upon. Prices are set when the orders are placed.
Contract is good for thirty days delivery. This type of buying is good for canned
goods and non-perishable items.

Where to shop
Food is sold in large and small grocery stores. Large shopping malls may
have a wide selection of food items you need.
Supermarkets. These operate on a self-service basis. They vary in size. Most
carry general merchandise ranging from drugs and beauty items to clothing.
Clubs and cooperatives. These associations are composed of neighborhood
residents who buy direct from wholesalers and, thereby, save money. This is an
economical way to buy food if well organized and run efficiently.
24-hour convenience stores. These are neighborhood self-service stores or
large supermarkets, open 24 hours a day for consumer convenience. Prices may be
slightly higher because of increased costs of staying open all day all night.
Specialty stores. These stores specialize in one type of food like dairy
stores, bakeries, meat shops, cheese stores, and ethnic food stores.
Delicatessens. These establishments sell ready–to-eat foods such as meat,
cheese, sausage, barbecues, and salads. Some may sell ethnic foods.
Wet markets. These are large markets selling products outdoors. There are
many different vendors, each with a separate counter or stall.
Roadside stands. These are stalls along the road selling products abundant
during harvest season only. Most products are picked fresh but are not refrigerated
so products may lose quality.
Pick-your-own. Some farms allow buyers to pick or harvest by themselves.
The strawberry farm in Baguio is an example of this.
Classification of Food Purchases:
1. Perishable foods – are usually bought in open markets.

2. Staple foods – are generally purchased under contract from supermarkets or
groceries under contract. Ex. Flour, sugar, etc.
3. Contract items – are purchased on a contractual, basis. Food items are
delivered as ordered and paid within the duration of the contract. Ex. Bread,
rice, etc.
Factors that Determine Quality of Meat:

1. The species of animals
2. The quality of animal feeds
3. The health of the animal
4. The treatment before slaughtering
5. The sanitation in the slaughter house, packing plant and food service facility
6. The bleeding and skinning process
7. The chilling process of the slaughtered carcass
8. The sanitation, temperature and the condition of meat cutting and
processing area
9. The sanitation of equipment and implements in the kitchen
10. The conditions of the distribution system
11. The temperature control all work, distribution and storage system

MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA
Receive at 40°F or Beef Color: Color: Meat must display
lower Bright cherry red Brown or greenish, mandatory
Lamb Color: brown, green of inspection stamps
light red purple blotches; indicating that it
Pork Color: white or green spots has been inspected
pink lean meat Texture: for sanitary
white fat Broken cartons, standards by the
Texture: dirty wrapper, or Department of
Firm and springs torn packaging Agriculture
back when touch
Grading stamps on
the product indicate
the level of quality
and are not
mandatory
Meat Inspection and Grading

Inspection and grading of meat provide protection and many benefits to
consumers, farmers, processors and distributors.
Meat inspection is a requirement in every packing house or processing plant
throughout the world. Rigid standard and processing under sanitary conditions are
enforced. They are all stamped to indicate fitness for human consumption.
The examples are live animals prior to slaughter, as well as animal
carcasses.
The safety of meat supply in the Philippines is the responsibility of the
National Meat Inspection Service, an agency of the Department of Agriculture.
Republic Act 9296 signed into law in May 2004, embodies the protection of human
and animal health against hazards in meat from farm produce to processed meats.
The law specifically mentions the application of the HACCP approach to ensure
meat safety.
The NMIS has put in place a system of accrediting slaughterhouses and
dressing plants in the country. Those with AAA accreditation are allowed to export
their products; those with AA are allowed to bring the meat to other provinces and
regions in the country. Those with A rating are allowed to sell within the province.
Unfortunately, there are still many slaughterhouses that have not been accredited.
Furthermore, in many communities, animal may be slaughtered even without the
benefit of a sanitary inspector.
Sources of Contamination in Food
1. Botulism – is caused by aerobic bacteria

2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat
and infection of human.
3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and
vomiting
4. Salmonellosis – occur within 6- 48 hours
5. Streptococcus – occurs within four days. Symptom is nausea.

Key concerns of fresh meat safety are presence of parasitism, contamination
with pathogens due to improper slaughter methods and unsanitary handling. For
cooked meat, the issues may be the meat is not properly cooked.
Routing meat inspection looks for signs of parasitic infection so heavily infested
meats are condemned. Parasites undetected during such routine examination are
easily killed by adequate cooking.
Safe Cooking Temperatures for various meat

MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160
SELF-CHECK
A. Direction: On a separate sheet of paper, answer the following questions
1. What are the aids to consumers that can help them shop wisely?
2. What are the ways to purchase meat? Which do you think is the best place to
buy quality meat? Explain
3. How can you tell if the meat is in good conditions?
4. Why is meat considered hazardous when not properly handled?
5. Why should pork be well cooked?
B. Direction: Do the following activities
1. Prepare a market list of food items needed in the recipe. Classify your list
accordingly.
2. Do the marketing from your family. Record the cost of each item you bought.
Describe the quality of each.
RESOURCES:
REFERENCES:
Lilia L. Chavez, Sonia Y. De Leon and Virginia S. Claudio; BASIC

FOODS FOR FILIPINOS 4th Editions
pp. 56 - 60

LESSON 2
PREPARING AND PRODUCING A VARIETY OF PORTIONED AND

CONTROLLED MEAT
INTRODUCTION
The lesson deals on how to select, prepare, and produce a range of portioned
controlled meat.
1. Suitable ingredients and utensils are specified and selected according

to recipes.
2. Meats are precisely cut to required portion size.
3. Portion-controlled meats are weighed, trimmed, and boned in
accordance with enterprise recipes.
DEFINITION OF TERMS
emince – trim away thin pieces
flank – the fleshy section of the side between the last rib and hip
cured - to preserve meat as by salting, smoking and aging.
CUTTING MEAT
The process requires skills. The meat cutter must know something about the
anatomy of animals and the methods of fabrication. The ability to identify the
characteristics of the muscles in the tissues between them, the shapes and type of
bones, the location and layer of fat will help the meat cutter perform his task. He
must also know the preparation methods for the various cuts of meat. Proper use of
tools and equipment and knowledge of safety and sanitation practices will protect
both the workers and the customers.
Ingredients used for Preparing Meat Cuts
1. salt 6. anizado wine

2. black pepper 7. phosphate
3. praque powder 8. pickles
4. oil of anise 9. bayleaf
5. oregano 10.banana catsup
Utensils, Machinery and Equipment for Meat Preparation
1. Slicers 6. Smokers
2. Knives 7. Pickling rate
3. Cleavers 8. Vacuum packer

4. Saws 9. Robot coupe
5. Sausage casing machine
Trimming and Boning Pork Loin
1. Remove all excess fat that covers the edge of the loin to expose the tips of the
ribs bones.
2. Make smooth strokes along the bones to free the meat. Pull the meat away to
make it easy to see.
3. When all the meat is freed from one side of the bones, turn the loin over the
free meat from the other side. Here, the tenderloin is being gently cut from the
bones.
Trimming and Cutting Beef Tenderloin
1. Work the tip of a knife under the silver skin. Hold the end of the silver skin
tight against the meat and glide the knife blade just underneath. Angle the
blade upward slightly so that only the silver skin is cut away.
2. Cutting Emince - slice meat into evenly shaped pieces that are approximately
two inches square. Use a sharp knife to trim away thin pieces, known as
emince.
Boning a Leg of Veal
1. Pull the flank away from the leg. Use a boning knife to cut through the tissue
and fat connecting the leg.
2. Turn the leg and probe with knife and fingers to locate the pelvic and knuckle
bones connecting joint. Cut down to the joint and then through the ligaments
to separate these bones.
3. Follow the meat’s natural seams and cut through the meat to the bones. Cut
and crape the meat away from all the bones as neatly as possible.
Portion Control
1. Submit the meat to a butcher’s test to determine the maximum portions that
could be sold.
2. Cuttings should be done in accordance with the standard portioning specified
in the menu.
3. Serve menu using standard portioning. Portion sizes will vary depending on
the type of restaurant and the price of the item.
Identifying Meat Cuts
How do you know which cut to buy? Meat cuts can be identified by the
shape of the bones. These bones are your clue as to which part of the animal the
meat comes from, how tender it is, and how it should be cooked. Tender cuts are
cooked with dry heat such as broiling, roasting, or grilling. Less tender cuts must
be cooked with moist heat such as stew (nilaga) or casseroles with sauces.

The more movement the muscle gets, the more it is developed and the
less tender it is. Muscle along the backbone gets very little movement. Meat
from that area is tender than meat from the shoulders, legs, breast, and flanks.
MECHANICS OF COSTING
(Example)
Test Tools in Recipe Costing
1. Price list/Inventory List

List of raw food items and their corresponding acquisition costs,
specifications, count or measure. This is the primary source of
costs.
2. Raw Food Tests. Count measure, weight and yield per unit of specific food
items.
How many
Specification
Cost

3. Canned Food Test
Yield and actual cost of canned and bottled food items.
Ex. Sliced pineapple
1 can – Php 51.13
Specifications 10 cans
Yield – 66-70 slices
Cost – Php 0.75/slice
SELF CHECK
Direction: Answer the following questions; write your answer on your test booklet
1. Why is it important to use specified utensils in producing meat cuts?

2. Why is there a need to control portions of meat cuts for a specified
recipe?
3. What are the steps in the mechanics of costing a specified recipe?
REFERENCES
Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF PROFESSIONAL

COOKING AND BAKING – Revised Edition,
pp. 34-35
Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT

Copyright 2006, pp. 36-40.
http://www.filipinofoodrecipes.net/
Activity Sheet 2.1
MORCON
INGRIDIENTS
TOOLS AND EQUIPMENT
Measuring spoon 1k beef, sliced 1/4 inch thick (3 pcs.)
Measuring cup ¼k ground beef liver
Knife 200 grams sliced sausages or ham
Weighing scale 200 grams pork fat (cut is strips)
Pot or pressure cooker 3 pcs. hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 pcs. bay leaf (laurel)
½ tsp ground black pepper
½ cup vinegar
2 tsp. salt
2 cups water
2 meters thread or string (for tying)

PROCEDURE:
Beef Morcon Cooking Instructions:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced
eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or
string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground
liver, grated cheese, chopped onions, bay leaves, ground black pepper and
salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is
tender.
8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy
poured on top.
(Estimated cooking time: 2 to 3 hours.)
Cooking Tips:
 A spoon or two of flour can be added to water to thicken the sauce.
 Instead of boiling in a pot, you can use a pressure cooker for faster
cooking.
 Optional: Garnish with olives before serving.
SELF CHECK
Direction:( Group Demonstration) Prepare the needed equipment,

utensils and ingredients in the laboratory activity and do the
following:
1. boning meat
2. trimming , slicing meat
3. portioning meat cuts
4. recipe for preparing the morcon
A. From the table below, check if you have performed the following steps
in boning, trimming and cutting meat.
Steps in Boning, Trimming and Cutting

Yes No
Meat
1. Trim off any visible fat or gristle
2. Remove all excess fat
3. Slice the meat evenly
4. Use boning knife to cut leg of meat
5. Cut and scrape the meat away from the
bones clearly

B. Evaluation criteria for a finished product.
1. Correctness of procedure – 40%

2. Quality of product - 40%
3. Sanitary preparation - 20%
100%
RESOURCES
Learning Materials:
Scoring sheet, ballpen , hand-outs and reference
Supplies and Materials:
Utensils and Equipment

butcher’s Knife
paring knife
chopping board
measuring cups and spoon
REFERENCES
Gonzales, Gene, Sandique, Jill, FUNDAMENTALS OF

PROFESSIONAL COOKING AND BAKING – Revised Edition,
pp. 34-35
Chaves, Lilia L. et al., BUTCHERING PROCEDURE AND PROCESSING MEAT

Copyright 2006, pp. 36-40.
http://www.filipinofoodrecipes.net/
LESSON 3
PREPARING AND PRODUCING MEAT PRODUCTS
INTRODUCTION
The lesson deals with the preparation and production of meat products. It
includes the selection of ingredients, filling, flavoring and marinades to enhance the
flavor of meat products, and using proper equipment and machineries based on the
manufacturer’s manual and enterprise.

1. Varieties of portion-controlled meat products are prepared using

suitable methods.
2. Suitable ingredients are selected according to standard and enterprise
recipe requirements.
3. Fillings, flavorings and marinades for processed meat products are
selected and used based on recipe requirements.
DEFINITION OF TERMS
marinade – a special liquid in which food is soaked before cooking

entrees – main course
coating – to cover with flour
processed food – preserved food
seasoning – addition of salt or black pepper to improve the flavor of food
combine – to mix the ingredients in the bowl
Meat Dishes and Entrees
In the classical menu, the term entrée refers to the courses after the Grosse
piece. Basically, entrees are divided into cold entrees and hot entrees. Today,
however, the entrees are usually served as the main dish with suitable vegetable and
salad garnishes. Both hot and cold entrees are frequently described as simple dishes
on the menu, where they appear in various categories, such as hot snacks garnishes
for main dishes and specialties of the day. The main difference between main grosses
piece is that the entries are cut up before being cooked. They do not require the same
methods of preparation as the grosses pieces which are prepared in single large
pieces. It is, therefore, not possible to group the two types of dishes in the same
category.
There are four kinds of doneness in meat:
1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – When pressed with a finger, meat feels firm and there is a definite
resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.
Nutrient Content of Meat
Meat consists of water protein and fat, with a few minerals and some B
vitamins.
1. Protein – High-quality protein is the major constituent of meat after water,

accounting for about 20 percent of its weight. Meat contains 7 grams of protein
per ounce.

2. Fat –content can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in
liver and muscle tissue is present when the animal is alive, but the glucose
that makes up the glycogen is broken down to lactic acid during and after
slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B),
riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin
is obtained from tryptophan, an amino acid plentiful in meats and milk.
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and
a few other trace minerals.
SELF CHECK
Direction: Answer the following questions; write your answer

in your test booklet.
1. How do you test doneness of meat?

2. Enumerate and identify nutrients content of meat.
REFERENCES
Leuterio, Florida C., TECHNOLOGY AND LIVELIHOOD EDUCATION FOR

SUSTAINABLE DEVELOPMENT , 2005, pp. 121
Brown, Amy, UNDERSTANDING FOOD PRINCIPLES AND PREPARATION SECOND

EDITION, pp. 275-280
Basic Preparation Methods of Meat
1. Washing
Generally the only occasion in which you will have to wash meat is when it has
come into contact with blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skin by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems,
and curries, and dishes such as steak and kidney pie and pudding.
4. Trimming
Do this carefully:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat
you trim off will depend on the type of meat, preference, and the cooking
process to be used.
d. Remove as much gristles and sinews as possible.

5. Slicing
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you want to keep
attractive with white color.
b. Add salt to roast and grill after the meat has browned – adding salt
before cooking will extract the juices of the meat to the surface, and so
slow down the browning reactions (which need high temperature and
dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes sticky
and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made
of lightly beaten whole egg with a little water/milk) and finally with the
bread crumbs.
Meat Color and Meat Curing
The color of fresh meat is principally due to myglobin and to a lesser extent
hemoglobin. Myoglobin is a red solution protein present in the muscle. All white
hemoglobin is the red protein in blood. The biological function of these two pigments
protein is to combine reversibly with oxygen to supply oxygen to the various body
activities of the animals while alive. During cookery or upon freezing for long periods,
they become brown. Pink may remain pink even upon cured. Curing is the process
of mixing meat with curing salt and sugar. This is true in the case of ham, bacon,
and tocino. Nitrate which is produced by oxidation of potassium nitrate reacts with
the myoglobin to form the nitrosomyoglobin which remains pink even after cooking.
Hence, cured meats are pink in color even after cooking.
Curing ingredients used in Processing Meat
1. curing salt
2. salt
3. sugar
4. nitrate
5. phosphate PT
6. anisado wine
Methods of Tenderizing Tough Meat Cuts
1. Mechanical Methods – This involves pounding the meat using a device called
meat tenderizer or a plain pestle as is practiced in making Indonesian or

Chinese dried meat. Scoring, cutting into small portions, slicing into very thin
white section and by grinding are the usual procedure.
2. Marinating – is primarily for heightening the flavor of meat but has tenderizing
function as well. This is done by soaking meat in a solution made up of
vinegar, wine or other acidic ingredients such as calamansi, salt and
seasoning.
3. Use proteolytic enzymes. Certain plant, bacterial and fungal enzymes are
usually used to tenderize meat.
SELF CHECK
Direction: Explain the following:
1. How does suitable ingredient affect the curing of meat?

2. What is the importance of preparation methods to quality meat
products?
REFERENCES
Leuterio, Florida C., Technology and Livelihood Education for Sustainable

Development , 2005, pp. 121
Brown, Amy, Understanding Food Principles and Preparation Second

Edition, pp. 275-280
Activity Sheet 3.1
Suggested Recipe:
LONGANISA
(Native)
Measuring spoon 2 lbs. Lean pork meat (coarsely ground or
Measuring cup chopped)
Mixing bowl 1 lb. pork fat (diced, coarsely ground or chopped)
Wooden spoon cloves garlic (crushed and chopped finely)
Refrigerator 5 cloves ground bay leaf, chopped
Plastic wrapper 1/3 tsp. salitre (available in drugstores)
String ¼tsp. brown sugar
3tsp. soy sauce
¼ cup vinegar
1/3 cup salt
1½ tsp. black pepper (powdered)
1tsp. red pepper (optional)
1tsp.
PROCEDURE:
1. Measure and combine all ingredients except casing.

2. Let stand for 1 – 2 hours (as in marinating the mixture).
3. Fill casing with mixture. Tie the ends of casing with string of 4 inches
interval.

4. Refrigerate and let ripen for 2 days.
Activity Sheet 3.2
CORNED BEEF
(Meat Material - Beef, Carabeef, Chevon or Pork)

mixing bowl Curing Mix
wooden spoon (Cover pickle)
measuring cup 3 tbsp. 2cups Salt, refined
measuring spoon ½ tsp Water
pressure cooker 1 ½ tbsp Curing salt
casserole 1tsp Sugar, refined
knife 1tablet/500g Phosphate
chopping board ½ tsp Phosphate
Polyethylene bag Sodium Erythorbate
Ordinary plastic Seasoning
weighing scale Spices
refrigerator ½ tsp MSG (Monosodium Glutamate)
gas/electric stove 1tsp Pepper corn
1tsp Garlic, chopped powder
1-2 pcs Bayleaf
1tbsp Corned beef seasoning (optional)
few stands Oregano powder ¼ top
1cup Water
Beef seasoning (optional)
Packaging Polyethylene bag 6” x 8” (for ½ kg.
Materials package)
Ordinary plastic, 8” x 11”
PROCEDURE:
1. Select good quality raw materials.

2. Trim and weigh them.
3. Cut the meat into ½ -1 inch cubes.
4. Prepare curing mix (Cover pickle).
5. Soak meat in the cover pickle.
6. Cure either at room temperature for 8-10 hours or refrigerator temperature
for 1-2 days.
7. Wash the cured meat to remove excess salt.
8. Cook the meat together with spices wrapped in gauze either by the use of:
 a pressure cooker for 45 min. to 1 hour at 15 bls. Pressure
 an open fire (ordinary casserole)
9. Separate meat from broth.
10. Flake meat and remix broth and meat at a ratio of 3 parts broth to 7
parts lean.
11. Product is now ready to eat as viand or be used as sandwich filling or can be
stored in freezer packed in P.E. bags.

Activity Sheet 3.3
SKINLESS LONGGANISA

mixing bowl Curing
wooden spoon Ingredients
measuring cup 1tbsp Salt
measuring spoon ½ cups Curing salt
casserole 1tsp Phosphate
frying pan ¼ cups Water
knife Seasoning/
chopping board Spices
polyethylene bag 9-12 tsbp Sugar, refined
ordinary plastic ½ to 1tbsp Ground black pepper
weighing scale 2tbsp Garlic chopped
refrigerator 2tbsp Pineapple juice
grinder 2tbsp Anisado wine
gas/electric stove MSG (Monosodium Glutamate)
Packaging Paperlyne/ Plastic paper, cut into 6” x
Materials 6” square
Polythylene bag, 6”x8” (for ½ kg
package)
PROCEDURE:

2. Grind meat and fat.
3. Measure/ weigh all the ingredients separating curing ingredients and
seasoning.
4. Prepare curing ingredients with the meat until well blended.
5. Add the rest of the ingredients.
6. Cure either at room temperature for 8-10 hours or at refrigerator
temperature for 1-2days.
7. Wrap in paperlyne each piece weighing about 40 grams.
8. Pack in polyethylene bags.
9. Fry in cooking oil or store in freezer (2-4 months) or in refrigerator for one
week).
Activity Sheet 3.4
HAMBURGER

mixing bowl Meat
wooden spoon Material
measuring cup 500 g. Beef lean ground
measuring spoon 500 g. Pork, lean ground

casserole Curing mix
knife 1tbsp. Salt
chopping board 1tsp Phosphate
polyethylene bag ¼ cup Water
ordinary plastic Seasoning/
weighing scale Spices
refrigerator 1tbsp. Sugar
grinder 1tsp Celery powder
gas/electric stove 1cup Onion, chopped
1tbsp. Garlic chopped
½ to 1 tbsp. Black pepper, ground
4tbsp Flour
2pcs. Eggs, fresh
Packaging Paperlyne/ Plastic paper, cut into 6” x
Materials 6” square
Polythylene bag, 6”x8” (for ½ kg
package)
PROCEDURE:
2. Grind meat.
3. Measure/ weigh all the ingredients.
4. Add salt and phosphate in ½ cup water to the meat.
5. Mix until tacky.
6. Add the rest of the ingredients, mix until well blended.
7. Form into patties (50g wt or ¼ cup per patty) or pack into desire weight.
8. Freeze in package
Activity Sheet 3.5
TOCINO

mixing bowl 2lbs. pork ham
wooden spoon 1/4tsp Prague powder
measuring cup 1tsp. phosphate
measuring spoon 2tbsp. coarse salt
casserole 7 to 10 tbsp sugar
container 2tbsp. Anisado wine (or ground star
knife anise and/or
chopping board ½ tablet tablet ascorbic acid (250 mg)
weighing scale
refrigerator
gas/electric stove

PROCEDURE:
1. Slice the pork ham to about ¼ inch thickness.

2. Except for the meat, combine all ingredients in a container and mix well.
3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture
is evenly distributed across the meat.
4. Place the mixed ingredients in a covered container.
5. Store the covered container (with meat and mixture) in room temperature for 14
hours. It may also be refrigerated but would take at least 3.5 days to complete.
SELF CHECKED
Direction: (Group Demonstration)

Prepare the needed equipment, utensils, and ingredients in the
laboratory activity.
1. Native Longanisa
2. Corned Beef
3. Skinless Longanisa
4. Hamburger
5. Tocino
EVALUATION CRITERIA FOR FINISHED MEAT PRODUCTS
Good Fair Poor

Name of Recipe:
(3) (2) (1)
i. Product
1. General Appearance:
a. Attractive and appealing to appetite
b. Pleasing and has a good color
combination
c. Ingredients are cooked just right
d. Correct consistency
2. Palatability
 Delicious taste
3. Nutritive value:
 Highly nutritious
2.Procedure
a. Use of resources:
 Working tables are kept orderly while
preparing the ingredients; used only the
proper and needed utensils and dishes;
 Use time saving techniques and devices
b. Cleanliness and Sanitation
 Well groomed and properly dressed for
cooking
 Sanitary handling of food
c. Conservation of Nutrients

 Proper preparation and cooking
procedures
 Following the recipe correctly
SCORE (Maximum 42points)
Comments
RESOURCES:
 Supplies and materials

 Ingredients
 Meat condiments
 Tools/Utensils
 Butcher’s knife
 Paring knife
 Chopping board
 Measuring cups and spoons
REFERENCES

SUSTAINABLE DEVELOPMENT , 2005, pp. 121

LESSON 4
STORING MEAT CUTS AND PROCESSED MEAT PRODUCTS
INTRODUCTION
The lesson deals on how to store meat cuts and meat products to avoid food
spoilage, and contamination in foods.
1. Food spoilage is minimized through appropriate storage techniques

following enterprise regulations.
2. Quality of each cut and product is maintained through appropriate
storage techniques.
3. Meat preservation method is applied if appropriate.

DEFINITION OF TERMS
perishable food – subject to decay or spoilage

storage – a space for storing
spoilage – to become rotten or decayed
contamination – unintended presence of harmful substances or disease
causing microorganisms in food
sanitation – keeping the food equipment, utensils, and work area clean.
vermin – various small animals or insects such as rats or cockroaches that are
destructive, annoying or hazardous to health.
food handling – any operation in the production, preparation, processing,
packaging, storage, transport, distribution and sale of food
decomposition – the state of being rotten or spoiled
quality – characteristics
processed food – meat processed by curing ingredients
Storage Procedures for Meat Products
Safe Storage - meat is among the most perishable foods. This perish ability makes
it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is
therefore necessary to keep it in chilled storage.
Storing - take time to store the 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, oils, seasonings, and unopened cans and
jars.
Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage.
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 trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing

perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables.
Protein foods should be stored in the coldest part of the refrigerator.

Fruits and vegetables can be stored in less cold sections or in a special
compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out and lose
nutrients and flavor. Food should be well covered with plastic, foil or wax
paper, or should be put in tightly covered containers. Garlic and sausages are
strong-flavored foods and should be wrapped tightly in plastic or foil and

stored in an air-tight container to prevent the transfer of aromas to other
foods.
2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should

be put in moisture-vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the

top between the food and the lid so the food can expand when if freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw at room
temperature. At this point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard and

promote health.
Bacteria are all around us, but they are so small that they cannot be
seen by the naked eye. There are hundreds of different kinds of bacteria. Some
harmless bacteria are useful and necessary such as those essential in
preparing cheese. Other bacteria are essential in agriculture and industry.
However, many types of bacteria are dangerous and cause diseases if allowed
to multiply and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning, staphylococcal
poisoning, and botulism.
Sanitation is the best preventive measure against food-borne diseases.

Sanitation means keeping bacteria out of food through personal hygiene and
proper handling procedures. It also means keeping the food at proper
temperatures so bacteria already present do not have much chance to
multiply.
Bacteria enter food in two ways. Some are naturally present in food
when you buy it. Others get in because of careless handling when food is
prepared and served. Bacteria cannot travel by themselves; they are carried
about by people, animals, and insects as well as objects. Salmonella bacteria,
for instance, can be found in food such as raw meat, poultry, eggs, and dairy
products. From these foods, the bacteria contaminate other foods in the
kitchen.
Staphylococcus bacteria are found not only in raw meat but in food
handlers with poor personal hygiene. The bacteria from food handlers can be
transmitted to the food through sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature in order to

grow. With careless handling these growing conditions can occur in any
kitchen.

SELF- CHECK
Direction: Answer the following questions on a separate sheet of paper.
1. What are the types of storage used to minimize food spoilage?

2. What are the appropriate storage techniques used to maintain the quality
of meat products?
REFERENCES:
HOME TECHNOLOGY-FOOD MANAGEMENT AND SERVICE,MEAT AND STORAGE

OF FOOD, pp. 62-113
Chavez, Lilia C., Basic Foods for FILIPINOS-4TH EDITION, MEAT SAFETY, 2006,
pp. 323-350
Hygiene Practices in Storing Meat products
To achieve high standards of sanitation, the following measures

should be strictly observed:
1. See to it that physical equipment and layout are conducive to sanitary

practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
8. Make sure that food service employees are in good health, and are not
carriers of communicable diseases. The three principal groups of
communicable diseases that must be guarded against in public feeding
operations are respiratory, intestinal, and skin diseases. Require medical
examinations for food service employees.
9. Provide a regular employee education on food service sanitation.
The following table lists the common food-borne diseases, their causes,
symptoms, and prevention.
Illness and cause Kind of bacteria Symptoms Prevention

Salmonellosis Salmonella Severe headache  Wash raw food
Caused by Carried by followed by thoroughly.
eating insects, rodents, vomiting,  Keep hot foods
contaminated and pets, diarrhea, hot-
food and by especially abdominal temperatures
coming in turtles, birds, cramps, and fever. above 60ºC
contact with a dogs, and cats. Infants, elderly, destroy bacteria.
carrier Can live and and persons with

grow in the low resistance are  Keep cold foods
human digestive most susceptible. cold-
tract, causing Severe infections temperatures
disturbances. cause high fever below 7ºC do
Grow and and may even not kill the
multiply at cause death. bacteria but
temperatures stop them from
between 6º and multiplying.
46ºC  Keep hands,
counters, and
utensils clean.
These stop
spread and
growth of
salmonella.
Perfringens Clostridion Nausea without  Serve cooked

poisoning perfringens vomiting, food
Caused by Spore-forming diarrhea, acute immediately or
eating food bacteria grow in inflammation of keep at
contaminated the absence of stomach and temperatures
with abnormally oxygen. Spores intestines above 60ºC until
large amount of are everywhere – ready to serve.
bacteria. Likely in food, soil,  Refrigerate
to accumulate dust, and cooked meat
when large sewage. Found promptly.
amounts of in human
foods are not intestinal tract
handled and in warm-
properly. This blooded animals.
happens Cooking
relatively often temperatures kill
at large dinners bacteria but not
not prepared by spores. Surviving
professional bacteria
cooks, such as continue to grow
church suppers in cooked food if
and community not kept at right
dinners. temperatures.
Staphlococcal Staphyloccus Vomitting,  Bacterial growth
poisoning aureus diarrhea, can be stopped
Caused by Transmitted by prostration (tired by keeping hot
eating food food handlers feeling), and foods above
containing the who carry abdominal 60ºC and cold
toxin bacteria. These cramps. Generally foods below 5ºC.
bacteria are mild and often  Toxin is
fairly resistant to attributed to other destroyed by
heat. Bacteria causes. boiling for
grow fastest and several hours or
produce most by heating food
toxin at in pressure
temperatures cooker at 116ºC
for 30 minutes.

between 6º and  Cleanliness
40ºC. prevents spread
of bacteria
Botulism Clostridium Double vision,  In home-
Caused by botulinum inability to canning, low
eating food Spore-forming swallow, speech acid foods must
containing the bacteria that difficulty, and be processed in
toxin grow and progressive a pressure
produce deadly paralysis of canner to
toxin. Bacteria respiratory destroy spores.
are found in soil system. Can Toxin is
and water. cause death. Most destroyed by
Spores are cases caused by boiling for 10 to
harmless but improper home 20 minutes.
extremely heat canning methods Time required
resistant. In the depends on kind
absence of of food.
oxygen, as in a  Never taste or
sealed container, eat food from a
and with low can that is
acid foods bulging,
present, spores damaged, or
germinate. If leaking. Never
canned food is eat food that
not properly does not smell
processed, or look normal.
bacteria is Destroy such
produced. They food so children
can also produce and animals
toxin in sealed cannot get into
containers and it.
in low acid foods
kept in
refrigerator for
two weeks or
more.
Proper Food Handling Practices
1. Select food properly. Buy meat, fish, pork, fruits and vegetables from
reliable dealers.
2. Wash fresh fruits and vegetables well before eating them. Use a mild
detergent and rinse well. Take raw seafood only when one is sure the
source is not contaminated.
3. Wash hands with soap and water before handling food, especially after
visiting the toilet, handling dust pans, coming from the streets or even
using a handkerchief.
4. Do not store foods within the temperature danger zone (between 40ºF
and 140ºF or 4ºC and 60ºC). At this temperature range, bacteria grow
and reproduce best.

The figure below shows the temperature danger zone where bacteria
multiply.
5. Canned goods may contain contaminated foods. Do not accept cans if

they exhibit the following characteristics:
 swelled top or bottom
 leakage
 flawed seals
 rusts
 dents
Moreover, cartons of cereal, sugar, dried fruits and vegetables, and flour
should be rejected if:
 the packages are punctured, torn or slashed.
 the carton or packages are damp or moldy.
 they contains insects or filth.
6. Products that have been thawed and refrozen must also be rejected.
These can be detected through the presence of the following conditions:
 fluid or frozen liquid inside the cartons.
 large ice crystals on the product
 product misshaped or distorted

7. In storing foods, always follow FIFO – “First in, First out.” This simply
means that goods should be stored and used in the order in which they
were received. Furthermore, foods should only be stored in areas
intended for food storage.
8. Pesticides and chemicals should be stored in their original, labeled

containers. They should be locked in the cabinet, away from food
handling and storage areas and in a location that will not contaminate
food and food-contact areas.
9. Work in a clean place. Keep work surfaces clean
10. Use only clean utensils.
11. Make it a habit to use a tasting spoon for sampling food. Do not return
the spoon to the food after it has been to the mouth.
12. Refrigerate perishable food to prevent spoilage or decomposition.

Decomposition is brought about by biochemical activity of either the
enzyme naturally present in food or microorganisms. Refrigeration
temperature lowers the rate of growth of microorganisms and also
decelerates the rate of enzyme action. In home refrigerators, keep food
for a few days only. In cold storage, the temperature and humidity are
controlled.
13. Freeze to retard microbial growth and enzyme action for a longer period.
Practically all kinds of food can be frozen. The most important thing to
consider is that the material to be frozen should be of good quality.
Vegetables must be blanched first to destroy the enzymes which are not
inactivated by freezing.
14. Keep the refrigerator and freezer scrupulously clean.
15. Serve and store food in clean containers.
SELF- CHECK
Direction: Discuss the following. Write your answer on a sheet of paper.
1. Importance of sanitation and hygiene in handling and storing

meat products.
2. Symptoms and prevention of food-borne diseases
REFERENCES

OF FOOD, pp. 62-113
pp. 323-350

Methods of Preserving Meat
There are different methods of preserving meat. These include drying or

dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze
drying.
1. Drying – This is most common method of preserving meat. Drying involves

the reduction of the original 70% of water content of the meat to about 15%.
The removal of the moisture content does three things, namely:
 Enzymatic changes are retarded;

 Growth of microorganisms is much hampered
 Microbes lose water and become inert.
Ways of Drying Meat

1. Natural sun drying – Natural sunlight is used to reduce the amount of
moisture content of meat. Portable solar dyers can provide sanitary means
of drying meat. Dryers with screen covers are recommended for outdoor
use and lengthens the storage life of meat
2. Dehydration or artificial drying – Oven is used for drying the meat.

Although this is more expensive than sun drying, dehydration is a more
efficient method of removing moisture from meat. Products dried in this
way are of higher quality and can be sold at better prices.
B. Smoking – Meat is smoked to create a distinctive color and flavor, thus

helping its preservation. The flavor, color, and attractive glaze on the surface
of the meat is desired like in ham, bacon, and tinapa. The heat generated
during smoking destroys the enzymes and dries the product artificially, thus
preventing the growth of molds and vegetative bacteria on the surface. Cold
and hot smoking are the two types of smoking. Smoked meats include ham,
bacon, and chicken.
 Cold Smoking – The temperature is held between 26 to 43ºC and the

products are smoked over a period of days or weeks. The products thus pick
up a strong smoked flavor and are dehydrated as well.
 Hot Smoking – The temperature is higher, from 71 to 79ºC. the high

temperature speed up the drying process, giving the product a mild smoked
flavor.
C. Salting – Salt improves the keeping quality of meat. It removes the water from
the tissue of the meat and the cells of spoilage organisms that may be present
in the meat.
D. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other
curing elements such as ascorbic acid, phosphate blend, and spices are used
to prolong the keeping quality of meat. Curing agents also help improve the
flavor and appearance of meat and retain its original color. Sugar minimizes

the hardness of the straight cure process. It also makes the product more
appetizing and provides energy to the nitrate-reducing bacteria which gives
the red color. Spices give the desired flavor and aroma.
E. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard

mold and bacterial growth for a limited period.
F. Freezing – Meat is preserved at a temperature of 10ºC and below through

this method. Freezing deactivates enzymes and bacteria. Meat can be
preserved for two months to one year using this method.
G. Canning – Meat preserved by canning is packed in sealed cans or jars which

are subjected to a temperature of 100ºC and above 5-7 kilo pressure for a
specific period of time. This process destroys the organism that causes
spoilage. It maintains the high quality of meat product and extends its life for
about a year.
H. Freeze Drying – The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas. The product
to be dried is first frozen and the ice is sublimed from the frozen mass,
removing 98% of the water content. The remaining moisture is further
reduced to 0.5% or lower by subjecting the product to high temperature as
possible without destroying it.
The texture, appearance, flavor, and nutritive value of freeze dried

products are comparable to frozen foods. The products have a long shelf life
and require no refrigeration. This method needs special equipment such as
modern freeze dryer.
Evaluating the Quality of Preserved Meat Products
Good quality pork has less than 1 ¼ cm of golden brown fat that covers the
surface of the meat and a thoroughly cooked interior where meat has even pinkish
color. It has also a juicy and tender texture, a pleasing aroma and a tender seasoned
and pleasing taste with a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length, each sausage in a
whole piece has no rupture of casing even when pricked. The interior has a pinkish
color when thoroughly cooked. A combination of juicy meat with spicy seasoning
marks their flavor.
Proper Storage of Preserved Meat
Many processed items prepared for future use may be stored in the freezer.
These should be wrapped in plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss of moisture. Each item should
be labeled with the name of the product, date of expiry, and quantity.
Processed food held in storage should be well-covered or wrapped to keep them

from absorbing odors and flavors from other foods. They should be held below danger
zone temperatures. Processed meat should be packed in desired and easy to thaw
market units. Thawing a 25kilo pack of ground meat, for example, will be difficult.
Systematic freezing of food in quantity for long-term storage requires special freezing
equipment.

Food Storage Chart
Suggested
Food Maximum Recommended Maximum Storage
Temperature (ºC)
Canned Products 21 12 months
Frozen Products
beef poultry -18 to -29 6–12 months, in original package
Fresh Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage,
ground meat 18 to 29 1-3 months, in original package
Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture proof
paper
Cured bacon 3 to 4 1-4 weeks, tightly wrapped
Ham (tender
cured) 3 to 4 1-6 weeks, tightly wrapped
Ham (Canned) 3 to 4 6 weeks, in original container
(unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped
Most canned foods can be stored at room temperature in a cold place and hold
their eating quality for several months. They are safe to eat as long as there is no
bulge on the can. Below 24ºC is a good temperature for storage. Canned ham and
other perishable meats should be stored in the refrigerator unless storage
recommendations on the can state otherwise. These meats should not be frozen.
SELF CHECKED
Direction: (Group activity) the teacher divides the class into groups and asks
them to perform the following tasks:
Practice storing the preserved meat products in your own school

cafeteria. Observe the storage areas. Check the storage temperature.
RESOURCES:
Learning materials
- modules - writing materials
- references - hand-outs
Meat and condiments
Tools/utensils
- basin - cutting boards
- colander - plates
- mixing bowl - butcher’s knife
- kitchen spoon and fork - containers
- jars
REFERENCES:
OF FOOD, pp. 62-113
pp. 323-350

HIGH SCHOOLS
Unit of Competency: PREPARE AND COOK POULTRY AND GAME
Module No.: 4 Module Title: Preparing and Cooking Poultry and Game
Nominal Duration: 50 hours

PREPARE AND COOK POULTRY AND GAME
Module Title: PREPARING AND COOKING POULTRY AND

GAME
This module deals with the selection, preparation, cooking, presentation, and
storage of poultry and game in a commercial kitchen or catering operation.
Expected Outcome

1. select and purchase poultry and game;
2. handle and store poultry and game; and
3. prepare, cook and present poultry and game.
PRE-TEST
Direction: Read each of the following questions carefully and choose the letter of
1. What do you call birds that are hunted for food?

a. game c. poultry
b. livestock d. swine
2. What do you call a desexed male chicken usually under 8

months old?
a. broiler c. hen
b. capon d. rooster
3. Which of the following poultry has originated from China and is noted for its
tender and flavorful meat?
a. chicken c. itik
b. goose d. pecking duck
4. The young immature pigeon of either sex with extra tender meat is called___.
a. duck c. rooster
b. fryer d. squab
5. Which of the following classes of poultry is on sale especially during the

Christmas Holiday?
a. broiler c. jumbo broiler
b. capon d. roaster
6. To what part of poultry does breast meat belong?

a. dark meat c. variety meat
b. tough meat d. white meat
7. Which of the following characteristics is a good quality of a live poultry?

a. free from pin feathers and shows no cuts

b. has clear eye
c. heavy and the skin is watery
d. thighs well develop
8. A young chicken that is usually 9 to 12 weeks of age is called ___.

a. fryer c. roaster
b. hen d. stag
9. How many days should a whole chicken be refrigerated?

a. 1 day c. 2 to 4 days
b. 1 to 2 days d. 3 to 4 days
10. What is a male chicken under 10 months old?

a. fryer c. rooster
b. hen d. stag
11. How do you classify fleshy part of chicken like breast?

a. white meat c. dark meat
b. entrails d. all of the above
12. What cookery method is used for a matured poultry?

a. boiling c. roasting
b. frying d. stewing
13. What cookery method is suitable for the less tender cuts?
a. boiling c. roasting
b. frying d. stewing
14. What is the best cooking temperature for poultry?

a. low temperature c. moderate temperature
b. high temperature d. low to moderate temperature
15. What cooking method is used for Tinolang manok?

a. boiling c. steaming
b. broiling d. stewing
16. The following are the steps in preparing roast chicken. Which one is the first
step?
a. combine marinade ingredients and marinate the chicken in it for at
least an hour
b. drain chicken and place on rack for roasting
c. salt chicken inside and out
d. wash chicken and dry with paper towel
17. What factor affects the poultry meat’s tenderness and juiciness?
a. age c. cookery
b. sex d. chicken cuts
18. Which of the following is not a domesticated poultry?

a. chicken c. wild fowls
b. duck d. goose

19. Rigor mortis in chicken meat occurs after slaughtering, how do you prevent
this?
a. immediately place the meat in the freezer

b. debone and cut chicken after 30 minutes
c. cook the chicken
d. wash and cut the chicken
20. Reheating of cooked poultry will result to dry dish. What is the remedy for this?
a. cook using sauces and gravy

b. remove fat before cooking
c. overcook the poultry meat
d. none of the above
LESSON 1
SELECTING AND PURCHASING POULTRY AND GAME
INTRODUCTION
The lesson deals with the different classifications of poultry and game
and the quality criteria in selecting poultry and game.
1. Poultry and game are selected and purchased according to guidelines.

2. Poultry and game are received in accordance with the required
quantity and quality of the enterprise
3. Items are received and endorsed in accordance with enterprise
guidelines
DEFINITION OF TERMS
games – birds that are hunted for food.

dressed - slaughtered birds that have been bled, defeathered and the organs are
removed
plump – fleshy
pheasant – long tailed domesticated bird
Selecting and Purchasing of Poultry and Game
Poultry consumption in the Philippines has increased markedly in the last

decade. This is evident in the popularity of chicken dishes in restaurants all over the
country.
Poultry refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeons, and quails. These are usually domesticated

raised mainly for meat and/or eggs. Birds such as smites that are hunted for food
are games.
Classification of Poultry and Games
Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chickens and other poultry may be divided into classes which are essentially
of the same physical characteristics associated with age, sex, live weight and/or
breed.
1. Broiler or fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of

age, of either sex, is tender-meated with soft, pliable, smooth-textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8

months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing chicken. Mature female chicken which is usually more than
10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened

and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are
on sale especially during the Christmas holiday.
Other Poultry
1. Peking Duck. This is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender
meat.
Selecting Good Quality Poultry and game
1. Live Poultry
a. has clear eyes
b. a young chicken has fine and soft feet. If it is old, the feet are thick and
scaly.

c. the bone at the tip of the breast is soft in younger chicken and thick in
older chicken.
d. small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and
defeathered.
a. Their head, feet and viscera are still intact.
b. They should be clean, well fleshed.
c. They have a moderate fat coverings.
d. They are free from pinfeathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered,
and the visceral organs are removed.
a. skin must be smooth and yellow in color
b. breast must be plump
c. thighs are well-developed
d. no objectionable odor
e. heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one
carton, wrapped and chilled or frozen. The various poultry parts are divided
into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
SELF- CHECK
A. Direction: Read the following questions carefully and choose the letter of the
correct answer. Write your answer in your test notebook.
1. This refers to several kinds of fowls that are used as food.

a. game c. poultry
b. livestock d. swine
2. What is chicken is 9 to 12 weeks of age?

a. broiler or fryer c. roaster
b. hen d. stag
3. Which of the following poultry originated from China?

a. chicken c. itik
b. goose d. pecking duck
4. Which of the following characteristics is a good quality of live poultry?

a. free from pin-feathers and show no cuts
b. has clear eyes
c. heavy and the skin is watery
d. thighs are well-developed thighs

5. What is a young immature pigeon of either sex and has extra tender meat?
a. fryer c. roaster
b. hen d. squab
B. Direction: Visit a public market. List down and observe the market forms of
poultry. Using the chart, check the correct indicator of each form.
Characteristics Good Fair Poor

1. Dressed Poultry
a. skin is smooth and yellow in color
b. thighs are well developed
c. no objectionable odor
d. heavy body, skin is not watery
e. breast is plump
2. Whole poultry
a. head, feet and viscera are intact
b. moderate fat covering
c. free from pin feathers
d. no cuts of the skin
e. clean and well-fleshed
RESOURCES:
Suppliers of poultry and game
REFERENCES:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240 – 253
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999
pp. 258 – 268
LESSON 2
HANDLING AND STORING POULTRY AND GAME
INTRODUCTION
The lesson deals with the proper handling and storing of poultry and
game and the thawing of frozen poultry and game.
1. Poultry and game are handled efficiently to minimize the risk of

contamination and spoilage.
2. Frozen poultry and game are thawed in accordance with workplace
and thawing procedure
3. Poultry and game are stored at appropriate temperature.
4. Storage condition is maintained at optimum temperature.

DEFINITION OF TERMS
thaw – to change from a frozen solid to a liquid by gradual warming.

damp - moist slightly wet
drip – to fall or let fall in drops
stripped off - to remove or to take away
Poultry may be frozen whole, in halves, cut into pieces, or parts after
they are dressed. Parts can be packed separately, ready to cook, or for easy
meal preparation and thawing.
Handling and Storage of Poultry
Poultry spoils very quickly unless it is properly handled and stored.

After being brought home from the market, it should be unwrapped as quickly
as possible and wiped off with a damp cloth. Then it should be lightly covered
with waxed paper, placed in shallow utensils and stored in a cold part of the
refrigerator near the freezing unit or ice. Cooked poultry should be cooled as
quickly as possible, covered to prevent drying and refrigerated. Removing the
bones saves space. Frozen poultry must be kept in the freezing unit until it
is thawed for cooking.
Freezing and Thawing Poultry
To prepare poultry properly for freezing, it should be wrapped tightly in

a moisture-vapor proof film, foil or paper and then frozen at -170oC (0oF) or
lower. Although there are no abrupt changes in quality during the first few
months of poultry storage, it has always been a good practice to use these
chickens first which have been in storage longest and those with torn
wrapper.
Storage Time for Poultry and Game
Refrigerator
Product Freezer ( 0oF)
(35-40oF)
Chicken and turkey (Whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose ( whole ) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
( whole) 1 – 2 days 6 months

Cooked poultry dishes 2 – 4 days 4 – 6 months
Canned poultry, opened 1 day NR
It is not recommended to refreeze poultry after it has been thawed.

Freezing and thawing release fluids called drip and the chances of bacterial
spoilage are increased.
When thawing, it is advisable to thaw slowly inside the refrigerator to
give tissues a better chance to rehydrate. Immediately cook the thawed meat
since bacterial growth is rapid upon thawing. Slow thawing may be effected
by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to
place it under running tap water for ½ to 1 hour. In both cases in their original
wrap. However, frozen poultry or any other market forms of poultry should
not be allowed to thaw or soak in a bowl of water because of possible bacterial
build.
SELF- CHECK
Direction: Demonstrate how to wrap poultry properly for freezing.
RESOURCES:
Equipment
 Refrigerator
 Freezer
Supplies and materials

 Whole poultry
 Dress poultry
 Poultry parts
 Foil
 Plastic wrapper
REFERENCE:
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955

pp. 240 – 253
pp. 258 – 268

LESSON 3
PREPARING, COOKING, AND PRESENTING POULTRY AND GAME
INTRODUCTION
The lesson deals with the common culinary terms related to poultry and game,
appropriate cooking methods, (past and current trends in poultry and game dishes)
preparing, cooking, and presenting poultry and game.
1. Poultry and game are prepared based on the preparation technique

and procedure
2. Poultry and game are cooked appropriately according to enterprise
standard recipes and cookery methods
3. Variety of poultry and game dishes are prepared based on standard
enterprise recipes
4. Poultry and game are served in accordance with enterprise standard
5. Poultry and game are presented using suitable sauces, garnishes and
accompaniments.
DEFINITION OF TERMS
white meat- includes the white, fleshy part of the chicken such as the breast.
dark meat- the dark meat parts include the legs, drumstick, wings and neck.
entrails- the animals internal organs such as liver, heart and gizzard.
Cookery Methods and Preparation Techniques
As what have been discussed in your previous lesson, different forms of

poultry are available in the market.
Poultry is cooked to improve its palatability and tenderness and to destroy any
bacteria or parasites present. Poultry should always be prepared properly and cooked
thoroughly.
Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which
have bruises, blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole
poultry.

Dressed poultry
This is the most available poultry form in the market. Dressed poultry are
actually slaughtered poultry with the head, feet, blood, feathers and internal organs
removed. Good quality dressed poultry should be free from slime, off-odors and
discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually
available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.
Principles of Poultry Cookery
1. The fat distribution and maturity of the fowl affect the quality of the product.
Mature birds are best cooked using moist heat. Dry heat is suitable for young
birds.
2. The best cooking temperature for poultry is at low to moderate heat. This
temperature range produces a more flavorful and tender product. This also
minimizes nutrient loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens
should be done immediately before roasting. It is best not to fill the cavity
completely as this will prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be
eaten immediately or refrigerated if not consumed. Leftover stuffing should be
stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking
with fat for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to
produce a juicier and more tender product.
7. To improve the palatability of lean poultry meat, basting can be done.
POULTRY COOKERY
Poultry, like meat may be cooked by either dry or moist heat method. The
choice of method depends mainly upon the age of the bird instead of location of the
part in the carcass as in the case of meats. Fat content should also be taken into
consideration.
1. Moist Heat Method

As discussed earlier in this lesson, chicken are categorized into classes.
All classes of chicken and other poultry for that matter may be cooked by
moist-heat cookery. Common Filipino dishes are tinola, sinampalukang
manok, manok na pinaupo, and relyeno.
2. Dry Heat Method

The dry method is usually reserved for young tender Poultry. The
poultry class of these chickens is specially termed “broilers and fryers”
Somewhat older but still immature birds such as capons and roasters are also
suitable for roasting. They are still tender but have more fat than the broilers
or fryers.

Older birds need to be tenderized by moist cooking prior to dry heat
cooking.
One point to remember in poultry cookery; moist heat cookery may be
applied to all classes and kinds of poultry but dry heat cookery is reserved for
tender birds.
SELF- CHECK
Direction: Make a compilation of poultry recipes and classify according to

methods of cooking. Write the answer in your test note book.
REFERENCES:
Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS,

COPYRIGHT 1999, PP. 258 – 268
Leonard M. Belmonte, Perla B. Del Mundo, PHILIPPINE FIESTA RECIPE

COPYRIGHT 1993, PP. 82, 87 AND 146
Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 - 66
Activity Sheet 3.1
SINAMPALUKANG MANOK

casserole ½ cup cooking oil
gas or electric stove 15 pcs. string beans cut into 1 to
knife 1 clove garlic, crushed
chopping board 1 ½ inch pieces
measuring cup 1 large onion, sliced
measuring spoon 3 pcs. eggplant, cut in halves
wooden spoon 2 tbsps. crushed or sliced ginger
4 pcs. long hot peppers (sili) for flavoring
4 m. sized tomatoes, sliced
patis to taste
1 m. sized chicken, sliced into serving pieces
4cup water
2 to 3 cup finely chopped young sampaloc
leaves
PROCEDURE:
1. Sauté garlic, onion, ginger, tomatoes, and the chicken pieces.

2. Add patis, cover and simmer for about 20 minutes or until the chicken is
almost tender.

3. Add the string beans and eggplants, then cover and boil for 3 minutes.
4. Add the young sampaloc leaves, pepper and water. Cover bring to a boil and
add seasonings.
5. Serve hot. Good for 8 persons.
Activity Sheet 3.2
TINOLANG MANOK

casserole 3 lbs. roasting chicken, cut up
gas or electric stove 2 tbsps. patis
knife 2 tbsps. cooking oil
chopping board 1 tsp. salt
measuring cup 2 tbsps. fresh ginger, cut in stripes
measuring spoon 5 cup water
wooden spoon 1 clove garlic, crushed
½ lb. spinach or sili leaves
1 m. size onion, sliced
2 cup pared, sliced green papaya
PROCEDURE:
1. In a medium sized saucepan, heat oil over medium heat. Sauté ginger, garlic
and onion for 1 minute.
2. Add chicken and sauté until chicken color slightly. Season with patis and salt.
3. Add water. Bring to a boil, lower heat and simmer for 30 minutes or until
chicken is tender.
4. Add papaya. Cook for 5 minutes or until papaya is tender.
5. Add sili leaves (or spinach); cover and remove from heat. Let stand for 5
minutes. Serve hot. Good for 5 to 6 persons.
Activity Sheet 3.3

ROAST CHICKEN

casserole 3 kg. roasting chicken
gas or electric stove 2 tbsp. salt
knife
chopping board Marinade
measuring cup 3 tbsp. minced onions
measuring spoon ½ cup soy sauce
1 ½ tbsp. celery
2 ½ tbsp.. honey
1 tsp. ground cinnamon

wooden spoon 3 tbsp. vinegar
1/8 tsp. whole anis seeds
Sauce
1 tbsp. cornstarch dissolved in 2 tbsps.
water leftover marinade
PROCEDURE:
1. Wash chicken thoroughly and dry with paper towel. Salt chicken inside and
out.
2. Combine marinade ingredients and marinate the chicken in it for at least an
hour. Preheat oven to 325oF.
3. Drain chicken and place on rack of roasting pan. Pour at least 1 cup of hot
water in the bottom of the roasting pan and roast chicken for an hour or until
done.
4. Transfer drippings to a saucepan. Add leftover marinade and bring to a boil.
5. Thicken with cornstarch dissolved in water. Reduce heat and continue stirring
until thick. Correct with seasoning.
6. Serve sauce with cut up chicken and garnish with parsley. Serve hot. Good
for 10 persons.
Activity Sheet 3.4
STEAMED CHICKEN

casserole 1 whole chicken (dressed)
gas or electric stove vetsin
knife 2 stalks celery and leeks
chopping board salt and pepper
measuring cup 1 cup cream of mushroom soup
measuring spoon chicken stock from steamer
wooden spoon 3 tbsp. butter
frying pan chopped giblets, liver, heart
4 tbsp. flour
PROCEDURE:
1. Prepare chicken for roasting. Wipe dry and season inside and outside with
salt, vetsin and pepper.
2. Dust chicken with flour and fry in hot lard. Lay the chicken, back downwards
on a bed of celery and leeks in a steamer and steam until done. Then add the
giblets, liver and hearts to the chicken. Serve with gravy.

To make gravy
1. Heat butter in a saucepan and stir in flour. When brown, pour liquid from the
steamer, stirring constantly, adding a little water if it is too thick.
2. Add chopped giblets, liver and heart and cream of mushrooms.
3. Season with salt and pepper. Good for 8 persons.
SELF- CHECK
Direction: Prepare the dressed chicken and cook the following recipe.
(Sinampalukang Manok, Steamed Chicken, and Roasted Chicken
Evaluate the finished product using the criteria below.
Criteria for Evaluating Finished Product
Good Fair
Qualities Poor (1)
(5) (3)
A. Roast chicken
a. tender texture
b. juicy breast
c. beautifully - browned skin
d. rich, well – made gravy
e. delicious taste
B. Sinampalukang Manok
a. tender texture
b. attractive and appealing to appetite
c. pleasing and has a good color
combination
d. ingredients are cooked just right
e. delicious taste
RESOURCES:
Equipment
 Freezer
 Refrigerator
 Tables
 Table appointment
 Gas range
 Oven
 Meat slicer
 Meat grinder
Tools and utensils
 Knives
 Chopping/ cutting board
 Mixing bowls
 Braising pan
 Frying pan
 Stock pots

Supplies and Materials
 Dressed poultry and game
 Spices
 Fruits and vegetables for garnishing
 Lard, oil, flour
REFERENCES:
Sonia Y. De Leon, Ph. D. et al, BASIC BASIC FOOD FOR FILIPINOS,

Copyright 1999, pp. 258 – 268

Copyright 1993, pp. 82, 87 and 146
Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT PP. 65 – 66

HIGH SCHOOLS
Unit of Competency: PREPARE AND COOK SEAFOOD
Module Title: Preparing and Cooking Seafood

Module No.: 5

PREPARE AND COOK SEAFOOD
Module Title: PREPARING AND COOKING SEAFOOD
The module deals with knowledge and skills required in selecting,

preparing, presenting, and storing seafood in a commercial kitchen or catering
operation.
Expected Outcome

1. select and store seafood;
2. prepare and cook fish and shellfish; and
3. present and serve fish and seafood.
PRE-TEST
Direction: Read each of the following questions carefully and choose the letter
of the correct answer. Write your answer in your test notebook.
1. Based on the study, what is the cause of Iodine deficiency in the people in
the Mountain Province?
a. abundant supply of seafood are found in the local market
b. diet are deficient with iodine
c. they are mostly vegetarian
d. none of the above
2. Which of the following market forms of fish is best in making Fish Tempura
and Fish Fillet?
a. whole
b. Fillet
c. Prawn
d. Flaked
3. Which of the following steps prevents fish spoilage?

a. cooking immediately after catching
b. storing immediately after catching
c. cleaning in running water
d. cleaning and gutting before frying
4. Which of the following guides should be checked when buying fish?

a. presence of microbial parasite
b. fresh fish are expensive compare to stake fish
c. changes in physical appearance of skin, eyes and gills
d. discoloration usually blacking
5. Which of the following dishes is an example of moist cooking

method of fish.
a. relleno
b. ischabeche
c. pesa
d. ihaw-ihaw

6. Which of the following foods come from water?
a. game c. poultry
b. meat d. seafood
7. The following are the characteristics of good quality fish except

one;
a. gills are bright
b. has no objectionable odor
c. skin is shiny with scales intact
d. the eyes are sunken and dull
8. What do you call the fish meat separated from the whole fish?
a. dressed fish c. live fish
b. flaked d. steaks
9. What is the market form of fish where essential parts are removed or
eviscerated?
a. deboned c. fillet
b. dressed fish d. flaked
10. Which of the following shellfish is an example of cephalopods?

a. crabs c. lobster
b. kuhol d. squid
11. What is the light temperature of the refregirator in storing fish?

a. 45 – 50°F c. 46 - 52°F
b. 35 – 40°F d. 35 - 45°F
12. What is the oven temperature that is required in baking fish?

a. 270 - 350°F c. 200 - 250°F
b. 280 - 380°F d. 220 - 290°F
13. What method of cookery is appropriate for cooking large fishes

such as lapu-lapu?
a. broiling c. stewing
b. frying d. toasting
14. What appropriate cooking method is used to dry anchovies?

a. roasting c. stewing
b. steaming d. toasting
15. Which of the following is used when handling the fish?

a. gloves c. soap
b. oil d. water
16. Which of the following is used in removing any remaining fish

odors?
a. lemon rind c. soap
b. salt d. vinegar
17. The fish is cooked in small amount of water, vinegar, salt,

sliced ginger, pepper and other spices. This moist heat method
is ________?
a. paksiw c. sinigang na isda

b. kuhol d. steaming
18. Which of the following shellfish have hard shells over the back of the body
and along the claws but hard softer shells covering on the lower part of the
body and legs?
a. bangus c. crabs
b. clams d. oysters
19. Which of the following types of a mollusk has only one shell?
a. bivales c. crustaceans
b. cephalopods d. univalves
20. The first step in cleaning fish is ______________.

a. place the fish on the table for scaling
b. scrape the scales with a blunt knife from tail to head
c. cut a slit in the belly so that entrails can be removed
d. wear a pair of canvas gloves before handling fish
LESSON 1
SELECTING AND STORING SEAFOOD
INTRODUCTION
This lesson deals with the different types of selection and buying techniques
in handling, storing, and thawing of seafood.
1. Seafood are selected according to quality, seasonal availability, price

and the requirements for specific menu.
2. Yields are estimated based on various types of seafood.
3. Seafood are handled and stored in accordance with enterprise
handling and storing techniques.
4. Seafood’s are stored hygienically in accordance with enterprise
handling techniques.
5. Frozen seafood are thawed correctly to preserve maximum quality and
retain their nutrients.
6. When applicable, date stamps and codes are checked to ensure
quality control if applicable.
DEFINITION OF TERMS
seafood - any sea animal or seaweed that is served as food.

specks - small spots
visceral - internal organs
eviscerated - to remove the essential parts
thorax - the part of the body between the neck and the abdomen

TYPES OF SEAFOOD
The term seafood includes any of the cold-blooded animals living in water
which are used as food by human beings. Seafood may come from either fresh or salt
water and may be classified as fish and shellfish.
1. Vertebrate or finfish. Fishes with backbone. These are bangus, bisugo,

tilapia, dalag, catfish and other fresh water fish. The edible portion consists
of the fleshy meat on either side of the vertebral skeleton. The tail, fins, head
and entrails are usually discarded as waste, but to some people, these parts
or some of these parts maybe consumed.
2. Shellfish. Fish with shell. These are classified into crustaceans, mollusks and
cephalopods.
a. Crustaceans are shellfishes with hard shells over the back of the body and
along the claws but have softer shells covering the lower part of the body
and legs. Ex. Crabs, lobster and shrimps.
b. Mollusks. There are two types of mollusks: the univalves with only one
shell and bivalves with two shells. Example of univalve is: kuhol while
bivalves are clams (kabibi, tulya), oysters (talaba) and mussels (tahong).
c. Cephalopods have reduced internal shell. Squid, cuttlefish and octopus

belong to this classification.
SELECTION AND BUYING OF FISH AND SHELLFISH
Characteristics of fresh Fish
1. Fresh fish has no foul odor.

2. The eyes are clear, full and bright, not dull and sunken.
3. Gills are bright red.
4. The flesh is firm and elastic.
5. Skin is shiny with scales intact.
6. Fish is covered with a natural lime, the odor and amount of which are the
characteristics of the species.
7. Abdomen and belly walls are intact and free from discoloration.
Characteristics of fresh Shellfish
1. Fresh shellfish such as crabs, talangka, mussels, oysters, snails, lobsters

and shrimps, must be bought alive.
2. Fresh crabs should have firm joints that are stiff when bent, and they
should be heavy for their size.
3. Fresh lobsters should have dark brownish green color with orange specks
and bright eyes and should be heavy for their size.
4. Fresh oysters are difficult to open and the meat should have clear creamy
color.
5. Live clams should have their shells tightly closed.

6. Fresh shrimps should have their head intact, their meat firm, and with no
objectionable odor. They are somewhat translucent and without black or
orange color.
Market Forms of Fish
1. Live Fish. There are fishes which can be marketed alive because they live long
after catch. Good examples of these are dalag, hito and tilapia.
2. Whole or round fish. Most fresh fish is distributed in local market fish stalls
as whole or round fish. Shortly after catch, fish is chilled in ice to prevent
spoilage.
3. Drawn fish. This is a whole fish with the entrails removed. Preparation for
cooking involves scaling and cutting as needed. Most fish in modern
supermarkets are available in this form.
4. Dressed fish. Dressed fish has been scaled and eviscerated. Often the head,
tail and fins are also removed.
5. Fillets. These are two meaty sides of the fish cut from the backbone. The skin
may not be removed. A fillet cut from side of the fish is called a single fillet. A
butterfly fillet consists of two single fillets held together by uncut flesh and
skin in the belly portion of the fish.
6. Deboned. This is the form most convenient in the case of bangus. The deboned
bangus is sold frozen often times marinated and ready-to- cook.
7. Steaks. These are cross section slices of dressed large fishes. A portion of the
backbone is usually the only in a fish steak. Steaks which are half to two
thirds of an inch thick are usually best. Steaks cut away from visceral cavity
are solid slices and are preferred by discriminating of consumers.
8. Sticks. These are fillets or steaks cut further into smaller uniform pieces like
sticks. They are usually breaded and frozen.
9. Flaked. Fish meat separated from the whole fish is called flaked fish. Labahita
is commonly made into flaked fish.
Market Forms of Shellfish
1. Live. Crabs, clams, mussels, oysters, snails and lobsters should be alive if
purchased in the shell except for boiled crabs and lobsters. Ideally, shrimps
should also be marketed alive.
2. Whole. Most shrimps marketed locally are whole.
3. Shucked. These are bivalves or mollusks which have been removed from the
shell. Oysters, clams and scallops may be sold in this form; Fresh shucked
oysters have a translucent appearance. They become opaque with standing.

4. Headless. Most shrimps, prawns and lobsters for exports are marketed in
headless form, the head and thorax are removed. The head is removed mainly
because it is the main source of bacterial spoilage during transport and also
because it does not appeal to most foreign palates.
5. Cooked Shellfish. Shrimps, crabs and lobsters may be cooked in the shell
prior to marketing.
6. Cooked Meat. The meat of shrimps, crabs and lobsters can be marketed
cooked, usually in cans.
SELF- CHECK
Direction: Answer the following questions or a separate sheet of paper.
1. What are the characteristics of fresh fish/shellfish?

2. What are the market forms of fresh fish/shellfish? Identify each.
REFERENCES:
Dora S. Lewis et. Al, FAMILY MEALS AND HOSPITALITY pp. 254 – 266
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22
Info Sheet 1.3
Handling and Storage
Fish and fishery products are transported in fishing boats or commercial

ships. Higher value fishery products like shrimps and prawns and special fish
varieties especially those intended for restaurants and other institutional food service
establishments may be transported by air. Land transportation for large quantities
can be in open truck but the most common means of transporting up to 1000 kg is
by owner type jeepneys. Insulated fish boxes or tubs are arranged on platforms as
the rear end of vehicle.
The method of handling and transport of fish as practiced may not always be
for keeping the fish at optimum quality. But while both fisherman and trader are
aware of this, cost considerations always prevail. Bigger fish operators, however,
make sure that proper holding temperature of not more than 4C can be achieved
with adequate icing and true insulated fish boxes.
A water-soluble synthetic co-polymer with cold-retention ability is used to

keep fish frozen during transport. The material is initially a powder that becomes a
gel when water is added. The resulting gel is frozen at 40 to 30C before using. The
fish is placed between bags of this frozen gel. The fish to be packed has to be cooled
down first because the gel cannot cool fish at ambient temperature but it can
maintain a cold temperature that will avoid thawing of an already frozen fish. The
advantage of the gel pack is that it does not drip like ice so it is particularly suitable
for air transport.

Fish and fishery products are still sold in many wet markets and talipapa
where icing is minimal or entirely without ice at all, in many cases. Fish and shellfish
are displayed at ambient temperatures for extended periods allowing deterioration.
Again this practice is gradually changing for the better.
Storage Times for Seafood
Refrigerator (35-
Product Freezer ( 0o )
40F)
Fresh water fish, cleaned 3 – 5 days 6 – 9 months
Fillets 2 – 3 days 4 – 6 months
Steaks 3 – 5 days 2 months
Cooked fish 3 – 4 days 1 month
Smoked fish 1 – 2 weeks 4 – 5 weeks
Canned fish 1 day NR
Clams, oyster (shucked) 7 – 9 days 3 – 4 months
Crabs 7 days 2 months
Shrimps 3 – 5 days 6 – 12 months
SELF- CHECK
Direction: Perform the following activities:
Visit a fish market. Identify as many fishes and shellfishes as you can you.
Report to the class the number you have identified and submit a list. List down the
kind of seafood that are available in your locality and compare this list with the
seafood found in the market.
RESOURCES:
Equipment
 Refrigerator
 Freezer
Tools
 Plastic wrapper
 Knives
 Fresh fish
 Shellfish
REFERENCES:
Dora S. Lewis et. Al, FAMILY MEALS AND HOSPITALITY pp. 254 – 266
Sonia Y. De Leon, Ph. D., et. Al, BASIC FOODS FOR FILIPINO pp.211 – 22

LESSON 2
PREPARING AND COOKING FISH AND SHELLFISH
INTRODUCTION
The lesson deals with the preparation and cooking of fish and shellfish in
accordance with enterprise standards.
1. Fish is cleaned and eviscerated, correctly and efficiently according to

enterprise standards
2. Shellfish and other types of seafood are cleaned and prepared
correctly in accordance with enterprise standards
3. Seafood are cooked in accordance with enterprise standards using a
variety of cooking methods, considering:
 Cut, sizes and portion
 Whole and fresh fish
 Bone-in or boneless portions
 Market forms of fish; live, fresh or frozen
4. Fish and shellfish are used for a variety of dishes and menu items.
DEFINITION OF TERMS
slip - to cause to move smoothly and easily, cause to slide
blunt - having a thick edge, not sharp
wok - cooking pan, as of iron, aluminum with handle and a rounded bottom
porridge - a broth or stew of vegetables
Preparing Fish and Shellfish
Fish and shellfish are cleaned properly before cooking. Fish is generally
cooked for consumptions but some fish delicacies are raw. Raw fish has a translucent
flesh. During cookery, this becomes opaque and the muscles are easily flaked. These
are indications of doneness by moist and dry methods.
The homemaker usually buys fish cleaned and dressed from the market.
Cleaning fish
1. First, wear a pair of canvas gloves, if available. If not, dip your hands in salt
before you handle the fish so that it will not slip and slide. Place the fish on
the table and hold it firmly by the head with one hand. With the other hand,
scrape the scales with a blunt knife working from tail to head. This can be
done easily if the fish is soaked in cold water.

2. Cut off the head and tail and remove the blood line. Then wash it in running
water.
3. Rub both hands and utensils with moistened salt to remove odors before you
apply any soap. Finally rinse it in salt and warm water before putting them in
the regular dish water. Save lemon rinds to use on your hands in order to
remove any remaining fish odors.
Shellfish, like mussels, is soaked in water with salt to remove the sand inside
the organism. This is done in a short time only.
Cooking Fish and Shellfish
Fish requires less cooking time because it has no connective tissues. The fish
is cooked when it flakes easily and the eyeballs come out. When done, fish should be
chalk-white in color.
Shellfish like shrimps, crabs, lobsters and clams require only short cooking
time. Cooking should be done in the shortest time to avoid loss of moisture, flavor
and nutritive value. Shellfish cooked in many different ways, depending upon the
kind to be cooked.
1. Shrimp. Shrimp is usually boiled either with the shell or already shucked.
Bring to a boil at enough water to cover the shrimp. Season as desired. Cook
shrimp. It may be iced and served as a cocktail.
Shrimp Creole – in a rich tomato sauce and served on rice.

Paella – a Spanish dish made with shrimp, with fresh vegetables and
rice.
Shrimp Curry – a spicy, hot dish from India.
2. Lobster and Crab. They are boiled the same way as shrimp. Enough water
must be used to completely cover the shellfish. When the water boils, drop the
live lobster or crab with its head first. Simmer for 12-15 minutes. Do not
overcook.
Lobster is served in many ways, it is served just as it comes from the
boiling water, with a little melted butter and lemon on the side.
Crab may be served whole, or the meat may be removed and mixed
with sauce for crab bisque. Crab cakes fried in deep fat are also popular.
3. Oysters, Clams and Scallops

Oysters are served raw as an appetizer, either on the half shell or in a
cocktail glass. They can be baked, stuffed, poached, or fried. Oysters also
make delicious bisque and stews.
Clams are served raw like oyster, or fried, steamed, or cooked in
chowder.
Scallops should be slightly sweet, lean, juicy and tender with cream –
colored flesh. They may be cooked in chowders and soups, or broiled on a
skewer.
Methods of Cooking
Dry Heat Method. This includes broiling, baking, frying, and toasting. In dry heat
cookery of fish, it is important to avoid overcooking, otherwise the fish would
be dry and less acceptable.

a) Broiling or “ihaw” is usually done on live coal and is conveniently done
outdoors or in an open shed. Fish to be broiled may be wrapped in fresh
banana leaves to prevent it from scorching. Aluminum foil may also be
used.
b) Baking is done in an oven with a temperature from 135oC to 177oC (270oF
to 350oF). Baked fish looks best with head and tails intact.
c) Frying is cooking in small amount of oil just enough to cook one side of the
fish. To completely fry it, the fish must be turned over with a pair of tongs
or turner.
d) Toasting is easily done in a round bottom frying pan or wok without the
addition of water or oil. Dried anchovies or dilis may be toasted in a kawali
or wok prior to serving.
Moist Heat Method. Moist heat cookery of fish involves water. Some examples of this
type of cookery are paksiw, sinigang and pesa. It is very important that the
fish is not overcooked otherwise it loses its shape and also its eye appeal.
a) “Paksiw” na isda is cooking fish in vinegar, some water, sliced ginger, salt,
pepper and other spices. It is actually a form of pickling. It is served after
the vinegar has penetrated the fish for sometime. Due to its acidic nature,
it does not spoil easily.
b) “Sinigang na isda” is cooking fish in considerable amount of water, some
vegetables and an acidifying agent such as unripe tamarind. Kangkong is
commonly used as vegetable for this recipe. The liquid portion is large
enough to serve as soup out of it.
c) “Pesa” is usually a dalag cooked in rice washing, ginger and considerable
amount of water to make a thin porridge. Vegetable and onion are also
added.
d) Steaming is another moist heat method of cookery appropriate for cooking
large fishes such as lapu-lapu and apahap. Plain water may be used for
steaming but the fish will acquire better flavor if herbs and vegetables are
added to the water to make an aromatic broth.
Some local fish recipes involve both frying and moist cookery. Examples
are sarciado, escabeche, dalag in pinakbet, bangus in tausi, relleno and quekiam.
As a rule, fat fish tastes better when cooked by dry heat method.
SELF-CHECK
Direction: Read the following questions correctly and choose the letter of
1. Which of the following is used before handling the fish?

a. pair of glove c. oil
b. soap d. water
2. What is used in removing any remaining fish odors?

a. lemon rind c. sugar
b. salt d. vinegar

3. What method of cooking is appropriate for cooking large fish such as lapu-
lapu?
a. boiling c. steaming
b. frying d. toasting
4. The fish is cooked in small amount of water, vinegar, salt, sliced ginger,
pepper and other spices. This moist heat method is ______.
a. paksiw c. sinigang na isda
b. pesa d. steaming
5. Fat fish tastes better when cooked by ______.

a. dry heat method c. steaming
b. moist heat method d. toasting
REFERENCES
DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955,

pp. 257 – 266
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright
1999, pp. 211 – 229
Activity Sheet 2.1
BAKED FISH

casserole 1 whole bangus
gas or electric stove 2 pcs green onions (chopped)
knife 2 pcs. lemon slices
chopping board ⅛ tsp. seasoning
measuring cup 1½ tsp. salt
measuring spoon 2 tbsps. butter
wooden spoon 1 big tomato (chopped)
oven dash of pepper
baking pan 1 pc. onion (chopped)
aluminum foil
Procedure:
1. Rub fish inside and out with lemon slices. Sprinkle with salt. Let stand for
about 30 minutes.
2. Combine tomato, onions, green onion, pepper, and salt.

3. Stuff inside stomach cavity of fish.
4. Preheat oven at 400F. Brush fish with melted butter, place in a baking pan
lined with greased aluminum foil and bake for 30 minutes or until fish flakes
easily when pricked with fork.
5. Baste with butter while baking. Serve hot.
Good for 6 to 8 persons.
Activity Sheet 2.2
FISH ESCABECHE MACAO

casserole 1 large large fish
gas or electric stove 5 tbsp. vinegar
knife 1 large onion
chopping board 4 tbsp. brown sugar
measuring cup 2 large green and red
measuring spoon 2 tbsp. cornstarch
wooden spoon sweet pepper(cut into strips)
vetsin to taste
5 tbsp. soy sauce
pinch of black pepper (pounded)
Procedure:
1. Clean and fry fish and set aside.

2. Fry garlic, onions and sweet pepper. Make a medium thick gravy from the
mixture of water, vinegar, soy sauce and cornstarch.
3. Add the fried garlic, onions, sweet pepper and boil for 3 minutes. Season with
vetsin.
4. Place the fish on a platter, pour the gravy over it and garnish with onions and
parsley. Serve hot.
Good for 6 to 8 persons.

Activity Sheet 2.3
STIR FRIED SQUID

casserole 750 g squid
gas or electric stove 5 tablespoons cooking oil
knife 1 tablespoon lime juice
chopping board to taste salt
measuring cup 1/2 teaspoon clear stock
measuring spoon 250 cc basil leaves
wooden spoon 50 g salt for rubbing the squid
frying fan fried shallots, for garnishing
Spices (ground)
8 pcs. red chilies
1/2 teaspoon fresh ginger, chopped
4 cloves garlic
8 pcs. shallots
1/2 teaspoon shrimp paste
PROCEDURE:
Thoroughly wash the squid and remove the membrane. Discard the head, ink bag
and transparent white spine. Cut out the eyes and discard. Rinse and drain. Rub
the squid with lime juice and salt. Set aside to stand for 20 minutes. Heat a wok
with oil and sauté the spices until fragrant. Add the chilies and squid. Continue to
stir until the spices are absorbed. Add the stock and cook until the gravy has
thickened. Add basil leaves, reduce heat and continue cooking. When ready to
serve, garnish with fried shallots.
Activity Sheet 2.4
TAHONG AFRITADA

casserole 1½ kilo tahong
gas or electric stove 1 8-oz can Del Monte tomato sauce
knife 1 cup mussel broth
chopping board 200 grams potatoes, diced and fired
measuring cup 1 tbsp. bread crumbs
measuring spoon 200 grams Baguio beans, cut diagonally
wooden spoon 1 tbsp. peanuts, ground
frying fan 2 tsps. ginger juice
2 tsps. salt
4segments garlic, crushed
¼ tsp. vetsin (optional)

1 pc. onion, chopped
¼ cup oil
1 pc. red bell pepper; cut into strips
4 tsp. atsuete juice
PROCEDURE:
1. Steam to open tahong in boiling water.

2. Remove meat from shell. Set aside.
3. Sauté garlic, onions and tahong.
4. Add ginger juice and stir. Pour tomato sauce, tahong, broth and atsuete juice.
Add the vegetables. Season.
5. Simmer for 3 minutes. Add peanuts, bread crumbs and potatoes.
6. Mix to combine all ingredients. Simmer for 5 minutes more, Serve hot. (Good
for 6 persons)
SELF- CHECK
Direction: Prepare the ingredients, tools and equipment. Perform the following:
1. Baked Fish
2. Fish Escabeche Macao
3. Stuffed Squid
4. Tahong Afritada
RESOURCES:
Equipment
 Freezer
 Refrigerator
 Gas Range
 Oven
Tools and utensils
 Basin
 Casserole
 Frying pan
 Bowls
 Ladle
 Knife
 Chopping board
 Fresh fish
 Fresh shellfish
 Spices
 Fresh vegetables
REFERENCES:
DORA S. LEWIS, et al, FAMILY MEALS AND HOSPITALITY, Copyright 1955,

pp. 257 – 266
SONIA Y. De Leon, Ph. D., MBM, et al, BASIC FOODS FOR FILIPINOS Copyright
1999, pp. 211 – 229

LESSON 3
PRESENTING AND SERVING FISH AND SEAFOOD
INTRODUCTION
The lesson deals with the proper presentation and serving fish using
garnishing techniques according to recipe and enterprise standard.
1. Fish and seafood are prepared, presented and served considering the
following criteria:
 Palatability
 Visual appearance
 Harmony of ingredients
 Comparative sizes between dishes and garnish
 Quality and taste
2. Suitable sauces and dips are prepared according to recipes and
enterprise standards.
3. Presentation and garnishing techniques are selected and used
according to recipes and enterprise standards.
4. Services are carried out according to enterprise methods and
standards.
DEFINITION OF TERMS
1. garnish – a way of decorating food using additional food items.

2. Mise en place – basic preparation procedure prior to operation.
Garnishes and Sauces Suited for Fish and Shellfish
Good garnishes are: beets, carrots (sticks, curls, or shredded), celery, sliced
cucumbers, green pepper rings, hard-cooked eggs, parsley, lemon, lettuce, paprika,
pickles and watercress.
Garnishes and sauces add to the appearance, color, and flavor of fish and
shellfish. Seafood seems to use a special accent.
Sauces that are especially well suited are: butter, Hollandaise, tomato, chili,
lemon and butter, mayonnaise, egg and olive.

Criteria for Judging the Presentation and Serving
Cooked Fish and Shellfish
Good ( Fair Poor

Product
5) (3) (1)
a) General Appearance:
Attractive and appealing to __________ _________ _________
appetite __________ _________ _________
Pleasing and has a good color __________ _________ _________
combination
Ingredients cooked just right
b) Palatability
Delicious taste
c) Nutritive Value
Green salads are a “must” for fish. Tossed salads, coleslaw, cucumber salads,
tomato combinations, assorted raw vegetables, grated carrots, onion and orange
salad are especially good if served with a tart dressing.
Lobsters are presented and served in many ways. They are served just as they
come from the boiling water, with a little melted butter and lemon on the side.
Crabs may be served whole, or the meat may be removed and mixed with
sauce for crab bisque. Crab cakes fried in deep fat are also popular.
SAMPLE RECIPE OF FISH WITH GARNISHES
Broiled Fish with Garnishes
INGREDIENTS
TOOLS AND EQUIPMENT
casserole 1½ pounds fillets pinch salt
gas or electric stove 4 tbsp. butter
knife parsley or water cuss
chopping board lemon
measuring cup sauce
measuring spoon pepper
wooden spoon
PROCEDURE:
1. Grease the broiler pan and place it 2 inches below flame.

2. Set the broiler at 350F and preheat.

3. Wash and cut fish in serving – sized pieces.
4. Place fish or preheated broiler pan with the skin side toward the flame.
5. Brush the fish with melted fat and broil until slightly brown.
6. Turn it carefully and baste with the fat.
7. Broil for 5 to 8 minutes. Test to see if done.
8. When done, season it with salt and pepper, and move it to a hot serving
platter.
9. Garnish it with lemon and parsley.
SELF- CHECK
Direction: Perform the following:

 Prepare one fish dish together with appropriate sauce and garnish.
 Present and serve attractively with suitable garnishes and sauces.
RESOURCES:
Equipment
 Gas range
 Table appointments
Tools and Utensils
 Knife
 Serving plates/trays
 Casseroles
 Ingredients for the recipe
REFERENCES:

pp. 257 – 266
www.shutterstock.com

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HIGH SCHOOLS
Unit of Competency: PREPARE AND COOK VEGETABLES, FRUITS, AND EGG

DISHES
Module Title: Preparing and Cooking Vegetables, Fruits, and Egg

Module No.: 6 Dishes

PREPARE AND COOK VEGETABLES, FRUITS AND EGG DISHES
Module Title: PREPARING AND COOKING VEGETABLES, FRUITS, AND

EGG DISHES
The module covers the knowledge, skills, and attitudes required in preparing
various vegetables, fruits, egg, and starch dishes in a commercial kitchen or catering
operation.
Expected Outcome
After completing this module, you should be able to:

1. prepare and cook vegetables and fruit dishes;
2. prepare and cook starch dishes;
3. prepare and cook egg-based dishes; and
4. store vegetables, fruits, eggs, starch, and other food stuff properly.
PRE-TEST
Direction: Read each of the following items carefully and choose the letter of
the correct answer. Write your answer in your test booklet.
1. How can you avoid loss of nutrients during vegetable preparation?

a. wash them before paring and cutting.
b. soak in lukewarm water after cutting.
c. blanch them first before paring and slicing.
d. rub the surface with plenty of salt after paring.
2. Squash contains Vit. A, which is a fat-soluble vitamin, therefore it is better to

cook it as
a. bulanglang
b. ginisang kalabasa
c. pinakbet
d. sautéed Squash with Tofu
3. Why do camote tops turn brownish green when added to fish or pork sinigang?
a. it is an indication that the vegetable is overcooked.
b. it is a normal reaction of the chlorophyll with the acetic acid in vinegar.
c. the compounds in vegetables react with the medium where it is cooked.
d. the brownish green color indicates that the chlorophyll content is
enhanced.
4. Cabbage develops strong flavors when cooked because of the sulfur compounds
that give it a unique characteristics. To avoid this, you should
a. add fats to the recipe
b. not overcook the vegetable
c. lengthen the cooking time of the food.
d. use plenty of water in cooking the vegetable.
5. What must be done to inactivate the enzyme and avoid browning of fruits like
santol after paring?
a. soak in water with alum.

b. blanch for a few minutes.
c. boil until the tissue softens.
d. cool in the refrigerator for several minutes before paring.
6. Which of the following plants is rich in protein?

a. sweet potato c. radish
b. legumes d. lettuce
7. Which part of the egg is considered the rich source of cholesterol?

a. air cell b. shell c. white d. yolk
8. How can you facilitate ease in removing the shell of hard boiled eggs?
a. dip in cold water.
b. immerse in vinegar.
c. coat the shell with some cake flour.
d. put inside the refrigerator for 3 minutes.
9. Eggs are used in baking of the products to

a. promote tenderness
b. enhance their flavor.
c. bind the ingredients together.
d. prolong their keeping quality.
10. In food storage, FIFO rule or the first in, first out rule means to
a. use the oldest products first.
b. consume first the most expensive products.
c. use the most recently purchased supplies first.
d. consume the products stored at the innermost part of the cabinet.
LESSON 1
PREPARING AND COOKING VEGETABLE AND FRUIT DISHES
INTRODUCTION
The lesson deals with the classification of plant parts in market forms. It
includes the different terms related to the preparation of fruits and vegetables.
ASSESSMENT CRITERIA
1. Vegetables and fruits are selected according to season availability,

quantity, quality and price
2. Vegetables, fruits, and potato accompaniments are selected to
complement and enhance menu items
3. Variety of vegetables and fruit dishes are prepared using suitable
cookery methods to preserve optimum quality and nutrition
4. Vegetables and fruits are attractively presented using suitable
garnishes.

DEFINITION OF TERMS
1. vegetables – the edible parts of plant including the leaves, tubers, bulbs,
stems and stalks, shoots, roots and flowers.
2. preserve - to keep safe, free from spoilage
3. frozen - process to prolong shelf life, covered with ice to prevent spoilage
and the growth of micro organism temperature of 0oF (8oC) or below.
4. appetizers - a portion of food or drinks served before the main course
5. braise - to cook slowly in covered utensils in a small amount of liquid
6. broil - to cook directly over a live coal
7. garnish - to decorate dishes with pieces of colorful and contrasting food,
using fruits and vegetables
Among the most versatile of nature’s many food substances are the fruits
and vegetable. They can be eaten cooked or raw; in their native state or in a
completely changed appearance; by themselves or in combination with other
food items. Almost any way, shape, or fashion of preparation or serving is
possible and appropriate for these food items.
Fruits and vegetables give color, flavor and texture to our meals. In addition,
fruits and vegetables are important sources of vitamins and minerals needed for
growth and normal physiologic functioning of the body. The diverse and interesting
flavors of fruits and vegetables make our meals more appetizing.
CLASSIFICATION OF VEGETABLES
Vegetables are classified according to parts of plants used, chemical

composition, and nutritive value.
According to Parts of Plant Used
1. Roots are underground parts of the plant. Example: cassava, sweet potato,
taro, radish, yam beans, togue and ube.
2. Tubers are short thickened, fleshy parts of an underground stem like potato.
3. Bulbs are underground buds that send down roots and are made up of very
short stems covered with layers. Example : garlic, onion, leeks, chives and
shallots
4. Seeds are parts from which a new plant will grow. Example mungbean,
garbanzos, cow pea, kidney bean, soy bean, white bean.
5. Stem and shoots are stalks supporting leaves, flowers, and fruits
6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery,
spinach, cabbage, mustard, petchay, pepper leaves.

7. Fruits include ampalya upo, sayote, cucumber, eggplant, bread fruit , okra,
patola, squash, tomato and sweet pepper.
8. Flowers are exemplified by cauliflower, squash flower and caturay.
According to Chemical Composition
1. Carbohydrate rich – examples: seeds, roots and tubers

2. Protein rich - include seeds such as legumes and pulses
3. Fat rich – examples: nuts, olives and avocado
4. High moisture content – examples: mushrooms, tomatoes, celery, cauliflower,
radish, lettuce, and cabbage
According to Nutritive Value
1. Minerals
2. Vitamins
3. Other carbohydrates
According to pigment or color
1. Green color pigment – CHLOROPHYL – peas, asparagus, green bean,

cabbage, spinach, broccoli, green pepper
2. Yellow and Orange pigment – CAROTENOIDS – carrots, yellow camote,
squash, ripe papaya, corn.
3. Red color pigment – ANTHOCYANINS– (red, blue and purple) red cabbage,
beets, red pepper, pamintom, tomatoes, red water melon.
4. White color pigment – ANTHOXANTHINS – potatoes, yellow skinned onions,
cauliflower.
Flavonoids- are pigments widely distributed in plants and include

ANTHOCYANINS and ANTHOXANTHINS.
According to flavor and aroma

1. mild
2. strong
3. pungent
Texture and Characteristic of Vegetables and Fruits
1. Toughness
2. Stringiness
3. Slicing quality
4. Crispness
Major Flavor Component of Fruits
a. Sugar
b. Acids
c. Sulfur compound
d. Tannins
e. Some volatile constituents

Standard for Cooked Vegetables
1. Cooked vegetables which are not starchy should be tender but still slightly
crisp.
2. The starchy vegetables such as potato should be soft throughout.
3. Cooked vegetables should be flavored and pleasant to the taste.
4. Seasonings and sauces should not dominate the natural flavor of the
vegetables but complement it.
5. Color is very important to the appearance of vegetables.
REMINDERS IN THE PREPARATION OF VEGETABLE DISHES
1. The best vegetables to serve are those that have fresh garden look
and taste
2. Cook vegetables whole or in big pieces, Use a little amount of water
unless it is soup or sauce, and cover the pot while cooking.
3. Cook legumes like monggo, garbanzos, and sweet peas, initially in
high heat. When the water is already boiling, lower the heat to simmering
point.
4. You may combine legumes with meat and other vegetables or they
may be cooked in a syrup and served as dessert.
5. Vegetables that are eaten raw, like lettuce and tomatoes, should be
well washed even though they do not look dirty.
Cooking root crops and cereals
Minimize the starchy taste that is commonly present in root crops, such as
ube, sweet potatoes, togue, potatoes and many others like cereals.
 Cook these until the starch and carbohydrates present are cooked.
 When cooked, the shape and size vary; rice for instance, when cooked
becomes swollen, soft and opaque. Don’t overcook cereals so it will not
become mushy, watery or soggy.
Buying fruits and vegetables
High quality fresh fruits and vegetables are firm and heavy for their size but
must be matured to a stage where ripening is assured. The color of high quality of
fruits and vegetables is bright and the skin is unmarked and without blemishes.
Ways of cooking vegetables

1. Blanching
Preferably simmer vegetables in minimum amount of water.
2. Frying
 Stir frying using a small amount of fat.
 Deep fat frying.
Deep fat is used to cover or float vegetables
3. Broiling
Cooking over direct heat like that of cooking “inihaw na talong.”
4. Braising
Place food in a covered pan or skillet with about 2 tbsp. butter or
moist drippings 1 or 2 tbsp. water.

5. Steaming
6. Pressure cooking
Nutrients are often conserved due to shorter cooking time required and
the use of a small amount of cooking liquid.
FRUITS
These are the fleshy, juicy seed containing part of the plant usually taken as
dessert at the end of the meal or as an ingredient.
Factors to be considered in selecting fruits
1. Variety of the fruits, example: Saba banana, lakatan

2. Maturity or degree of ripeness
3. Freshness
4. Size
Market forms of fruits
1. Fresh
2. Canned
3. Frozen
4. Dried
Methods of cooking / preparing fruits
1. Baking
2. Broiling
3. Sautéing
4. Stewing
Uses of fruits
1. Salads and spreads

2. Juices and jams
3. Ice cream
4. Candies
5. Preserves
6. Wine-making
7. Marmalades
8. Desserts
9. Pickle
10. Candy
SELF- CHECK
Directions: Answer this question on a separate sheet of paper.

1. What are the factors to consider in choosing fruits and vegetables to be
cooked?
2. How are fruits and vegetables classified?
3. How can you preserve the nutritive value of fruits and vegetables during
preparation and cooking?

REFERENCES:
De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS,

3rd Edition pp. 334, 336, 497, 509
Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU,
FOOD AND NUTRITION II, pp. 45
D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey, Family Measures

Hospitality, Revised edition, pp. 78-79
Rosario P. Nem Singh, COOK BOOK RECIPES AND NUTRITION TIPS,

Copyright 2005, pp. 1-70
F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes, HOME

ECONOMICS I, Copyright 1985, pp. 61 – 62
Activity Sheet 1.1
CHOPSUEY

2 tbsp. cooking oil
casserole 2 tbsp. sesame oil (optional)
gas or electric stove 3 gloves garlic crushed
knife 2 pcs. onion (large)
chopping board ¼ kilo pork, cubed
measuring cup 2-3 pcs. chicken giblets and liver
measuring spoon chicken wings cut into small pieces
wooden spoon ¼ kilo fresh shrimps, shelled
oven 2 tbsp. fish sauce (patis)
1 tbsp MSG
¼ kilo snow peas (sitsaro)
10 pieces bitchuelas
2 pieces bell pepper, red and green big slices
1 piece medium sized carrot, round thin slice
¼ kilo cabbage, chopped 1-1/2 squares
¼ kilo cauliflower broken into flowerets
2-3 stalk leeks, chopped 1 inch long
2-3 stalks celery, chopped 1 inch long
2 cups chicken or meat broth
1 tbsp. cornstarch, dissolved in ¼ c. water
PROCEDURE:
Sauté garlic until brown adds onions. When half-cooked stir in pork, giblets,
liver, chicken and shrimps, sauté for 2 minutes and pour in fish sauce. Boil then
season with salt and MSG; add all of the vegetables. Cook until half done. Thicken
with dissolved cornstarch. Do not over cook vegetables. Serve hot.

Activity Sheet 1.2
GUYABANO JUICE

strainer 1 pc. fully ripe guyabano
measuring cup 1 cup white sugar
spoon ½cup warm water
container ½ cup calamansi juice
refrigerator/
chiller
PROCEDURE:
1. Wash the guyabano and divide it into two equal parts.

2. Get all the pulp and crush in about 5 cups of water.
3. Strain to remove all the seeds and the hard portion.
4. Add the rest of the water .Mix with calamansi juice and sugar.
5. Chill and serve cold or with ice.
Activity Sheet 1.3
PAPAYA ALE

strainer 1 cup mashed ripe papaya pulp
measuring cup ½cup white sugar
spoon 3 cups cold water
container 3 tbsp. calamansi juice
refrigerator/
chiller

PROCEDURE:
1. Strain the mashed papaya. Add the sugar, calamansi and water.
2. Mix well and chill.
3. Serve cold.
Activity Sheet 1.4
BUTTERED MIXED VEGETABLE

casserole 120 g./ 4 oz frozen sweet corn
knife 120 g./ 4 oz frozen broad beans
strainer 120 g./ 4 oz frozen French beans
chopping board 45 g./ 1 ½ oz butter
measuring cup to taste salt
measuring spoon to taste pepper
wooden spoon parsley chopped
sauté pan ice cold water
gas or electric stove
PROCEDURE:
1. Bring water to the boil in a saucepan and, when boiling, add the vegetables. Cook
for about 5-8 minutes.
2. Transfer to ice cold water. Drain and leave to dry.
3. Melt the butter in a saucepan and add the vegetables. Heat slowly, tossing or
stirring occasionally, until heated through. Add salt and pepper to taste and stir in
the parsley. Serve immediately.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform the
recipe following the standard procedure. Evaluate the finished product using
the checklist below.

Evaluation Checklist of Finished Product
EVALUATION CHECKLIST Yes No
1. Basic principles of cooking were followed in preparing
food
2. Food was prepared within the allotted time
3. Expenses were kept within the food budget.
4. The dish prepared looked good and palatable.
5. The dish was toothsome and appetizing.
6. Ingredients were properly combined.
7. Foods were arranged attractively on serving plates.
8. The dish satisfied the diners’ appetite.
9. Preservation of food nutrients in preparing the food
was considered.
Numerical Value:
9- Very good
6- Fair
3- Poor
RESOURCES:
RESOURCES:
Equipment
 Gas range
Tools and Utensils
 Knife
 Casseroles
REFERENCES:
De Leon, Chavez, Claudio Guzman, BASIC FOODS FOR FILIPINOS,

3rd Edition pp. 334, 336, 497, 509
Leticia Navarro, Josephine De Guzman, Eden Diaz, HOME MAKING FOR YOU,
D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey,

FAMILY MEASURES HOSPITALITY, Revised Edition, pp. 78-79

Copyright 2005, pp. 1-70
F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes,

HOME ECONOMICS I, Copyright 1985, pp. 61 – 62

LESSON 2
PREPARING AND COOKING STARCH DISHES
INTRODUCTION
The lesson deals with the preparation of the varieties of starch-rich food,
and the different sauces and accompaniments appropriate to starch-based dishes.
ASSESSMENT CRITERIA
1. Variety of starch foods are selected, prepared, and cooked according to

enterprise recipes.
2. Optimum quality of starch food is ensured using appropriate methods and
standard procedures.
3. Cooked starch dishes are presented attractively.
DEFINITION OF TERMS
 Starch – nutrient carbohydrates found notably in corn, potatoes, wheat
and rice, and is commonly prepared as a whole tasteless powder.
 Viscosity –measures the resistance of a fluid which is being deformed by
tensile stress.
 Gel – jelly-like mixture formed when the particles of a colloidal become
relatively large.
 Gelatinization – a point when jelly is form.
 Amorphous – lacking definite organization or form.
Birefringence – is defined as double refraction of light in a transparent

molecularly order material that is caused by the existence of orientation-
dependent differences in refractive index.
Starch exists in nature as the main component of cereals and tubers. It plays
an important role in achieving the desired viscosity in manufactured and processed
foods like corn starch pudding, sauces, pie filling and gravies. Starch is the source
of up to 80% of calories worldwide.
Starchy foods
 rice
 corn
 cassava
 wheat
 potato

Common source of manufactured food starch
1. corn
2. potato
3. tapioca (cassava)
Starches are named after its plant sources

 corn starch from corn
 rice starch from rice
 tapioca from cassava
Classification of Starch
1. Native Starch refers to the starches as originally derived from its plant source.
2. Modified Starches are those with structures altered by treatment with physical
or chemical agents.
Starch Properties and Reactions
1. Gelatinization. Native starch granules are insoluble solids. When suspended in

water, one gram of starch can associate with 0.5 to 1.0 g water, swelling very slightly.
2. Viscosity. When the newly gelatinized starch is stirred, more swollen granules
break and more starch molecules spill causing increase in viscosity or thickness.
This increase in viscosity is a characteristic of gelatinized starches.
Characteristics of complete gelatinization
1. Loss of birefringence, which is evident only when viewed with a polarizing

microscope.
2. Increase in viscosity is readily observed.
3. Increase in clarity, also easily observed.
High viscosity – the gel is firm and resists flow.

Low viscosity - the gel flows
The type of sugar influences the temperature and rate of gelatinization.

The effect of sugar is attributed to competition for water. It was observed that
sugar actually interacts with the amorphous areas of the starch granules.
Different sweeteners added to starch gel preparation.
1. honey
2. molasses
3. panutsa or granulated sugar
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
1. Stress (Stirring)- Granules in gelatinized cornstarch dispersion break apart

due to stirring.

2. Kind and Amount of Starch will influence paste viscosity and gel strength.
With “native starches” the greater the amount of amylopectin the more viscous
the starch paste, whereas, the greater the amount of amylose the firmer the
gel (greater gel strength).
3. Heating rate-the faster starch-water dispersion is heated the thicker it will be

at the identical endpoint temperature.
4. Endpoint Temperature
 Each type of starch has a specific endpoint temperature at which it will
undergo optimum gelatinization.
 Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
 Over gelatinization results in decreased starch paste viscosity and gel
strength because the swollen granules fragmented with stirring and/or
imploded due to the extensive loss of amylase from the granule.
5. Cooling and storage conditions

 If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
 If cooled too slowly, the amylase fractions will have a chance to align too
much and become too close together and the liquid portion will not be
trapped in the micelles. In both instances there will be weeping and
syneresis.
6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers

a. Addition of acid or enzyme can also cause dextrinization.
 Dextrin – a pale powder obtained from starch, used mainly as an
adhesive.
 In making kalamansi pudding or pie, if the juice is added early in
the gelatinization process, dextrinization of the starch will occur
resulting in decreased viscosity and gel strength.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or form less
firm gel.
 A cake may collapse as the structural contribution of starch is
delayed or inhibited.
 Decreased starch paste viscosity and gel strength results because
the sugar competes for water won’t be available for gelatinization.
The kind of sugar used also affect viscosity.
 Fat and surfactants, will serve to “waterproof” the starch granules
so that water will not penetrate as readily during the gelatinization
process.
3. Retrogadation when cooled, gelatinize amylase-

containing starches set into a rigid gel.
4. Retroradation is defined as the reassociation of the linear

amylase chains by hydrogen bonding.
The rate of staling is dependent on the product formation, the baking

process, and the storage conditions.

5. Syneresis is characterized by the expulsion of moisture
from the gel.
This reaction occurs in all kinds of gels:

 puddings
 jellies
 custards
 gelatin
 agar
6. Dextrinization
Dextrins – are partially hydrolyzed starches that are prepared by dry
roasting starch. In home kitchens, dextrinization is achieved by toasting of
flour for polvoron, rice flour for kare-kare sauce and bread slices for
breakfast.
7. Hydrolysis Starches undergo hydrolysis during cooking

or processing and during storage of food.
a. Prolonged heating of starches with acid will promote hydrolysis. This
can happen when cooking an acidic food, such as:
 Pineapple pie resulting in reduced viscosity or firmness of the pie
filling.
Modified Starches – are starches that have been altered physically or chemically to
modify on or more of its key chemical and/or physical property.
Functional Properties of Starches

Starch plays various roles in food, a typical multi-tasker.
1. Thickeners in gravies, sauces and pudding. It absorbs water and become
a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers
Flavor carriers – its ability to trap oils and fats, which absorb flavoring substances
more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.)
as a filler, binder, moisture, retainer, and fat substitute.
Functions of Starch and Application in Filipino Dishes
Functions of Starch Type of Food Preparation Recipes

Thickening Sauces, Gravies, Pie fillings Sauces: Sweet sour,
and soups lechon, lumpia, kare-
kare, palabok
Pie filling: mango, buko,
apple, pineapple
Soups: Arroz caldo,
cream soups.

Gelling Puddings, kakanin Bread pudding, maja
blanca, sapin-sapin,
kutchinta, cassava
bibingka
Binding and filling Meat loaves and meat Luncheon meat, hot
emulsions dogs, Vienna sausage,
chicken nuggets, chicken
balls, Ukoy, tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits
dressing drinks, yogurt drinks,
cooked dressings
Moisture retaining Cake fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionery, Pan de sal, Biscuits,
pastries cansies, espasol
Diluent Baking powder, Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce,

Kare-kare sauce,
breadings
Common Problems in Starch Cookery
1. Thinning of Gel. This problem is usually encountered when using acid or

acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. Skin Formation. Skin formation is due to loss of water from the starch and
protein molecules near the surface of the mixture. To reduce this problem,
cover container of the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring
so the starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.
Nutritional Significance of Noodles and Pasta
The Physiological function of noodles and pasta

will depend on its starch and other constituents.
Since it is basically a starchy food, the nutritional
significance discussed for starches also applies. In
addition to starches, including resistant starches
I(RS), noodles and pasta may contain other fibers and
some proteins and fat as well.
Nutrients contain:
 Water
 Protein
 Fat
 Carbon
 Calcium
 Phosphorous
 Iron
 Thiamin
 Riboflavin
 Niacin

Dried Noodles and Pasta
 Macaroni • Miki
 Spaghetti • Chicken Mami
 Pancit Canton • Linguini
 Bihon • Lasagna
 Sotanghon
 Miswa
SELF- CHECK
Direction: Answer the following questions. Write your answer on a separate

sheet of paper.
1. What are the common problems in starch cookery?

2. How can these problems be remedied?
3. What are the factors affecting starch paste viscosity and gel
strength?
REFERENCES:
Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman,BASIC

FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175
Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS,

pp. 228 – 235
Activity Sheet 2.1
FETTUCCINE ALFREDO

casserole 250 ml. heavy cream
gas or electric stove 60 g. butter
knife 700 g. fresh fettuccine
chopping board 250 ml. heavy cream
measuring cup 175 g. freshly grated parmesan chess
measuring spoon to taste salt
wooden spoon to taste pepper
grater
sauce pan
PROCEDURE:
1. Combine the cream and butter in a sauté pan. Bring to a simmer,

reduce by ¼, and remove from heat.

2. Drop the noodles into salted boiling water. Return to full boil in drain.
The noodles must be slightly undercooked because; they will be cooked
in a cream.
3. Put the drain noodles in a pan with hot cream and butter. Overlong
heat tosses the noodles with two forks until they are well coated with
the cream.
4. Add the remainder of the cream and the cheese and toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately
SELF- CHECK
Direction Assemble and prepare your materials/ cooking outfit and ingredients
needed to prepare Fettuccine Alfredo.
Evaluate your work properly by marking the appropriate column that will best
describe your output.
EVALUATION CHECKLIST GOOD FAIR POOR

Color – appealing to the eyes
Texture – fine, not overcooked
Flavor – aroma arouse the appetite
RESOURCES:
Equipment
 Gas range
Tools and Utensils
 Knife
 Casseroles
REFERENCES:
Sonia Y. De Leon, Lilia L. Chavez, Virginia S. Claudio, Matilde P. Guzman,

BASIC FOODS FOR FILIPINO, 4TH Edition, Copyright 2006, pp. 158-175
Rosario P. Nam Singhs, COOKBOOK RECIPES AND NUTRITION TOPS,

pp. 228 – 235
www.google

LESSON 3
PREPARING AND COOKING EGG-BASED DISHES
INTRODUCTION
The lesson deals with the preparation and cooking egg-based dishes on the
standard recipes and the use of different methods in preparing eggs as food,
garnishes and as ingredients.
ASSESSMENT CRITERIA
7. Variety of egg dishes are prepared and cooked according to standard

recipes, using a range of methods.
8. Egg dishes are correctly prepared and cooked to ensure optimum and
desired quality, consistency, and appearance.
9. Eggs are used for a variety of culinary uses.
DEFINITION OF TERMS
 boiling – cooking in liquid at a temperature of 200°F.
 poaching – cooking in an open pan at simmering points with
sufficient seasoned liquid to cover.
 frying – the process of cooking food in hot fat or oil.
 scramble – to cook egg while stirring together white and yolk
 baked (shirred) – cooking in the oven by dry heat.
 bind – to fasten or encircle
 setting –putting in a particular place or position
 coating – covering food which is to be fried with flour, eggs or bread
crumbs
 enrich – improve quality, productivity, decoration or nutritive value.
 emulsify – to disperse uniformly
 glaze – to cover with a smooth surface or coating
 clarify– to make clean, trim impurities
 garnishing – is a way of decorating food by the addition of other
items.
 thicken– to make food creamy, or viscous.
EGGS
Eggs are poultry products from chicken, ducks and

quail that are eaten as food. Chicken eggs is the most
widely consumed type of eggs in the world, while duck
egg is the next most popular.

Nutritive Value of Egg
1. Eggs are protein foods

2. Fresh eggs contain all the vitamins except Vitamin C.
3. They are important sources of iron, phosphorous and trace minerals.
4. It contains low calcium found in the shell which is not edible.
5. It is also a source of Vitamin D.
6. The egg yolk has iron and riboflavin.
Preparing and cooking egg according to standard recipes
I. Grading
a. Marketing
 sorting
 characteristics – quality and weight
b. Grading according to
 egg shell color
 characteristics – quality and weight
 quality – grouping and sorting
II. Cookery Method

a. Preparation of egg and uses
 food
 garnishes
 ingredients
CLASSIFICATION OF EGG COOKERY
1. Egg cooked in the shell – a good cooked egg is tender. The yolk is well centered,
completely coagulated and has no yolk darkening. It is easy to peel.
Boiled Egg as garnish for

 pansit
 paella
 embutido
 sarciado
 relyeno
 morcon
 tamales
Note: Peeling ability of eggs is improved by bringing egg temperature to room

temperature prior to cooking and cooling. The cooked egg is immediately placed in
tap running water.
2. Egg cooked out of the shell

 Peeled eggs are broken out of the shell and carefully dropped into boiling
water.

3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken
out of the shell and pan fried in a small amount of cooking oil without breaking
the yolk.
4. Scrambled eggs are prepared by whipping the whole egg out of the shell and then
pan frying just like fried egg.
 As thickening agent (like in custard)
 Leche flan
 Pudding
 Masapan
FUNCTIONS OF EGGS
a. food color
b. leavening agent
Preparation:
 slightly beaten egg white
 shift foam
 stiff egg
STORAGE OF EGGS
Preservation – During the dry season, when there is an abundance of eggs,

preservation measures to prolong keeping quality may be applied through the
following:
1. Refrigeration which involves a temperature of 4°C (40°F).

2. Salt curing whereby eggs are preserved in saturated salt solution for 2 weeks,
the salt gradually penetrates the egg through its porous shell.
3. Pickling whereby hard cooked eggs are placed in glass jars and garnished with
green and red pepper, pickling solution consists of vinegar, refined sugar, salt
and juices.
4. Oil coating involves clogging the egg shell pores by submerging the eggs in
mineral oil to prevent moisture loss during storage.
More Tips about Eggs
1. Overcooking toughens eggs. Cook them under low to medium heat. But if you
want sunny-side-ups that are curved up at the edges drop them into boiling
hot oil.
2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut has
more vitamin A and calcium. Open your “balut” at the rounded end and get
its full sumptuous taste by putting it whole in the mouth.
3. Eggs are easy to digest and so may be eaten even by infants, some babies,
though, may have an allergy, so don’t give them eggs too early.
4. Dip hard boiled eggs immediately in cold water to peel the shell easily. This
also prevents a dark ring from forming around the yolk.
5. People with hypertension should limit or avoid the yolk where the fat is.
SELF- CHECK
Direction: Answer the following questions in your test booklet.
1. What are the important functions of eggs particularly in baking?

2. How can we prolong the shelf life of eggs?
3. Why should eggs and egg-dishes be avoided by people with hypertension?
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC
FOOD FOR PHILIPPINES, 3rd Edition, Copyright 1990, pp. 275-295
Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING

Revised, pp. 298
L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND ME,

Activity Sheet 3.1
LECHE FLAN (CUSTARD)

casserole 2cups evaporated milk
gas or electric stove 8pcs egg yolks
knife 1tsp. lemon rind or vanilla
chopping board 1cup sugar
measuring cup 1/2cup caramel syrup
measuring spoon
wooden spoon
skillet
PROCEDURE:
1. Scald the milk in a double boiler for 15 minutes. Beat egg yolks.
2. Add the sugar, milk and flavoring. Pour into mold lined with caramelized
baine-marie sugar.
3. Place this in a bigger pan half-filled with water.
4. Steam or bake for about 1 hour or until mixture becomes firm.
5. Cool before removing from the molder.Serve.
Activity Sheet 3.2
ROYAL STUFFED EGGS
INGREDIENTS
TOOLS AND EQUIPMENT
casserole 6pcs cooked eggs, shelled, halves
gas or electric stove ½ cup canned tuna fish, drained and flaked
knife ½ cup finely chopped celery
chopping board 1tbsp. chopped green pepper
measuring cup 2tbsp. mayonnaise
measuring spoon Baguio lettuce
wooden spoon
skillet

PROCEDURE:
1. Mash the boiled egg yolk then mix it with tuna fish, flavored
with chopped green pepper and chopped celery and add mayonnaise.
2. Stuff halved egg whites the mixture.
3. Line a serving dish with baguio lettuce.
4. Arrange stuff eggs attractively.
Activity Sheet 3.3
CRAB-STUFFED EGG
INGREDIENTS
TOOLS AND EQUIPMENT
casserole 4pcs. hard boiled eggs
gas or electric stove 1tbsp. mayonnaise
knife 1/2tsp. salt
chopping board 1tbsp. lemon or calamansi juice
measuring cup 1cup freshly cooked crab meat
measuring spoon 2 slices bread, quartered and toasted
wooden spoon 1/4cup grated cheese
skillet
oven
PROCEDURE:
1. Remove eggs from the shell and cut in halves lengthwise, then carefully
remove yolks and press through a sieve.
2. Add mayonnaise, salt and lemon juice to sieve yolks and blend thoroughly.
Add crab meat.
3. Lightly lift crab mixture back into egg whites and place on slices of toast.
Arrange in a single layer in a Pyrex baking dish.
4. Pour tomato sauce over the arranged food sprinkle with cheese.
5. Bake in a moderately heated oven (375F) for 15 to 20 minutes.
SELF- CHECK
Direction: Assemble and prepare your materials/ cooking outfit and ingredients
needed to prepare:
a. Poached egg
b. Fried egg

After the preparation, make your evaluation using the criteria:
Appearance ---------- - 30
Taste ---------- - 25
Preparation ---------- - 20
Cost ---------- - 15
Time ---------- - 10
TOTAL ----------- 100
RESOURCES:
Equipment
 Gas range
Tools and Utensils
 Knife
 Casseroles
REFERENCES:
S.Y. De leon, Ph. D. M.P. Guzman, L.L. Chavez, V.S. Claudio, BASIC FOOD
FOR PHILIPPINES, 3rd Edition, Copyright 1990,
pp. 275-295
Mary Frey Ray, Evelyn Jane Lewis, EXPLORING PROFESSIONAL COOKING

Revised, pp. 298
L.S. Maravic, J.D. Icasiano, J.G. De Guzman, HOMEMAKING FOR YOU AND
ME, FOOD AND NUTRITION II, pp. 45
LESSON 4
STORING VEGETABLES, FRUITS, EGGS, STARCH,

AND FOOD STUFFS
INTRODUCTION
The lesson deals with the proper storage of vegetables, fruits, eggs, and starch
foodstuffs to prolong their shelf life.
ASSESSMENT CRITERIA
1. Fresh and processed eggs, vegetables, and fruits are stored at proper
temperature.
2. Optimum freshness and quality are maintained in accordance with

enterprise storing techniques and procedure

3. Fresh and processed eggs, vegetables, and fruits are kept in accordance
with the required conditions.
DEFINITION OF TERMS
1. techniques – a method of accomplishing a desired product

2. quality – essential character; nature, degree or grade of excellence.
3. enterprise – a business organization, especially when directed toward
profit.
4. fresh – not stale or spoiled.
5. package – a commodity or a unit of product; uniformly wrapped or
sealed.
6. freeze –to become frozen; to make extremely cold.
PROPER FOOD HANDLING
Proper food handling includes protecting food from possible contamination during
the processing and storage prior to serving.
1. Keep hands clean and touch food with hands as little as possible.
 Make sure that food workers wash hands in warm soapy water before handling
food.
2. Separate the preparation of meats (potentially hazardous foods) from other foods.
 To prevent cross contamination do not prepare fruits and vegetables on
surface used for the preparation of uncooked meats, poultry or fish.
 To prevent bacterial growth, frequently clean preparation surface and utensils
with a sanitizing solution.
3. Do not let anyone with skin infection, open sore or illness handle food.
 If food workers are sick, send them home or assign them to non-food related
duties.
Great tasting fruits and vegetables begin with proper storage at home. Use the
FIFO rule. (First In, First Out). Use whatever is oldest first and continually rotate
your stock to ensure freshness and reduce waste.
GENERAL RULES FOR STORING FOOD
1. All foods must be cleaned first before they are stored.

2. Hot foods should be cooled before covering and storing.
3. Food must be placed in appropriate containers, properly wrapped and packed,
using plastic bags, aluminum foil or wax paper.
4. Strong flavored food should be carefully covered or wrapped if placed in the
refrigerator to avoid contaminating other foods. Odor absorbent materials

should be placed inside the refrigerator like a piece of charcoal or hard
pandesal.
THREE CATEGORIES OF STORAGE EQUIPMENT
1. Refrigeration and freezing storage

2. Heated cabinets and serving counter for cooked foods.
3. Refrigerated and heated carts and trucks used to deliver prepared food from
a central production unit of various facilities or units where food is served.
FIFO RULES APPLY TO ALL TYPES OF FOODS
1. FRESH FOODS – are best used within the day of purchase or within several days,
like potato, carrots, which can be kept longer if stored properly.
Different requirements in the storage of fresh products items.

a. Peaches, plums and nectarines, can be left at room temperature while ripe,
are refrigerated until ready to use.
b. Tomatoes should never be refrigerated because cold damages texture and
ultimately the taste.
2. FROZEN FOODS – should be stored at 0oF or less.

The maximum length of storage for frozen items varies, but for most fruits and
vegetables, a good rule is six months.
3. CANNED FOODS – have a shelf life of about two years. If they are stored at a
constant temperature of about 75oF, and as long as the can is not leaking or
bulging. Check canned foods periodically rotate stock using the FIFO rule and
discard any leaking, bulging dented cans (dent - depression on a surface made
by pressure or below)
4. DRIED foods should be stored in cool, dark areas.

Storing in airtight containers in the refrigerator is a great option.
Recommended storage times for dried foods range from 4 months to 1 year.
Because food quality is affected by heat, the storage temperature helps determine
the length of storage. The higher the temperature, the shorter the storage time.
PROPER FOOD STORAGE TIPS
 Organize fruits and veggies

We often store fruits and vegetables into crispers together, but apples
and some other fruits produce juice called ethylene, that speeds
ripening in vegetables. Store them separately so that vegetables will not
ripen too fast.
 Know which food needs room temperature.

We tend to keep most of our fruits and vegetables in the refrigerator.
But cold temperatures can actually damage some produce like squash,
tomatoes and oranges.
 Use oven packaging. This flimsy package from the butcher protects
your meat from freezer burn. Put it in a vacuum sealed or, zip lock bag
with the air squeezed out.

 Protect your dry goods.
Dry kitchen products like flour, cornmeal and other grains can attract
bugs that make them unusable. Store them in the refrigerator or in the
freezer where they will be safe from pests.
 Chill your banana. Most of us keep our bananas on the counter. But it
seems like they spoil almost as room as they ripen. Instead, store them
in your refrigerator once they have ripened. The skin will turn brown
but their inside lasts a lot longer.
 Shield leftovers from the air.

Many of us end up throwing out leftovers because they went bad. To
prevent it, don’t just cover the top of the bowl with foil and plastic wrap.
Instead, transfer your leftovers to an airtight food storage container to
keep them fresh.
STORAGE OF EGGS
1. Eggs are stored according to the processors recommendations. The safe

internal temperature of egg is 71C.
2. Egg whites solids are kept dry, as stable during storage even at room
temperature.
3. Spray dried egg white with glucose removed has an almost infinite shelf life.
4. Dried whole egg and yolks solids should be kept cool, less than 10C to
maintain quality.
5. Once containers of egg solids have been opened, they should be resealed
tightly to prevent contamination and absorption of moisture.
6. If dried eggs are combined with any ingredients and held for storage, they
should be sealed tightly in a closed container and stored in the refrigerator at
0 to 10C.
Reconstituted eggs should be used immediately.
SAFE STORAGE OF EGGS AT HOME
Take eggs straight home and store them

immediately in the refrigerator at 40oF or slightly
below. Store them in the grocery carton in the coldest
part of the refrigerator, not at the door. Do not wash
eggs, because it could remove the protective mineral oil
coating on the shells.
FREEZE EGGS FOR LONGER STORAGE
Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and
white together. Egg whites and yolks can also be frozen until needed. Defrost in the
refrigerator. Discard any with cracked shells.
Storing Starch Food stuff

 Seal and place it in a room temperature which is free from any chemical
elements that cause spoilage.

For Starch Foodstuff
 Transfer the foodstuff in a clean container and cover the container with foil or
wrap it with a foil then place it inside the refrigerator for storage.
SELF- CHECK
A. Direction: Answer the following questions in a sheet of paper.
1. What are the proper ways of storing the following foodstuffs?

a. fruits and vegetables
b. eggs and starch dishes
2. Why is instituting FIFO rules important?
B. Direction: Do the following activities.
1. Bring fresh fruits, vegetables, and eggs. Prepare your materials needed in
wrapping and sealing foods ready to be stored.
2. Demonstrate the wrapping and sealing process and to be presented to your
teacher for evaluation.
RESOURCES:
 Learning materials
 Supplies/ Materials/ Equipment
 Personal protective equipment
REFERENCES:
Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND

SERVICE OPERATION, Copyright 2007, pp. 25 – 31
S.Y. The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman, BASIC FOOD FOR
FILIPINOS 3rd Edition, Copyright 1999, pp. 292 – 293 and 479 – 484
WWW.Sbephd or glehsl proper, htm…

HIGH SCHOOLS
Unit of Competency: PREPARE HOT, COLD, AND FROZEN DESSERTS
Module Title: Preparing Hot, Cold, and Frozen Desserts

Module No.: 7
Nominal Duration: 50 hours

PREPARE HOT, COLD, AND FROZEN DESSERTS
Module Title: PREPARING HOT, COLD, and FROZEN DESSERTS
The module deals with the knowledge, skills and attitudes required in the
preparation of a variety of hot, cold, and frozen desserts in a commercial kitchen or
catering operation.
Expected Outcome

1. prepare and produce desserts;
2. prepare sweet sauces;
3. prepare accompaniment; and
4. store desserts.
PRE-TEST
Directions: Read the questions carefully and choose the letter of the correct
answer. Write it in your test notebook.
1. Which does NOT belong to the group?
a. rich sauce c. hot fudge
b. light sauce d. sweet
2. The purpose of storing dessert is to

a. increase it’s volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
3. Which of the following packaging materials is NOT

used for storing desserts?
a. aluminum foil c. glass jars
b. plastic cellophane d. ceramic bowls
4. What must be done with the vegetables and fruit carvings

used in garnishing to make them look fresh?
a. soak in iced water for at least 10 minutes
b. refrigerate for 5 minutes
c. sprinkle with clean tap water
d. immerse in a salt solution
5. How can we prevent apples from turning brown?

a. soak in water with sugar
b. rinse in diluted lemon juice
c. refrigerate overnight
d. wash with lukewarm water
6. Which sauce will you prepare if the dessert available is a

simple dessert?
a. cold c. hot fudge
b. light d. rich

7. The following are thickening agents used in the preparation
of sauce, EXCEPT
a. baking powder c. cream
b. cornstarch d. flour
8. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings
9. All of the following are characteristics of good

fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
10. A good baked custard has

a. irregular shape c. soft texture
b. smooth texture d. thin syrup
LESSON 1
PREPARING AND PRODUCING DESSERTS
INTRODUCTION
The lesson deals with the different types of desserts, their characteristics,
ingredients and the equipment used in preparing and producing desserts.
ASSESSMENT CRITERIA
1. Ingredients are selected, measured, and weighed according to recipe

requirements.
2. Appropriate equipment are selected and used in accordance with
manufacturers manual.
3. Standard or enterprise recipes are used.
4. Creative and innovative desserts are produced.
DEFINITION OF TERMS
dessert - the last course of a meal; usually sweet such as pies, cakes,
chocolates, puddings, and fruits.
blancmange- a French milk pudding or custard usually flavored with
almonds.
The choice of a dessert depends on the type of a meal. A light meal is to be

followed by a substantial dessert such as blancmange with chocolate sauce and a
heavier meal by fruit or a fruit dessert.

TYPES OF DESSERTS AND THEIR CHARACTERISTICS
I. Fruits
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics of good fruit desserts:

a. appetizing aroma
b. simple
c. clean washed appearance
d. slightly chilled
II. Cheese
Cheese is another excellent dessert that is ready to serve. It is made in all
parts of the world from a variety of milks from cow, goat, sheep, llama, reindeer and
buffalo. Cheese differs depending on the kind of milk used. The kinds of fungi and
bacteria that develop them, the kinds of cheese-making procedures used, the
seasonings and the ripening processes also distinguish its variety. Each variety has
a definite character, a special appeal, and particular uses.
The three general types of cheese based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
III. Gelatin Dessert
These are easily prepared, economical and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must be softened
in water before use, and second the fruit gelatin to which flavor, color, and sugar
have already been added.
IV. Custard
Baked and soft custards vary in so many ways that an endless number of
desserts can be prepared. Creamy, delicate, baked custards may be served in their
baking cups or may be unmolded and served with fruit garnishes or with dessert
sauces. The soft or “stirred” custard is incorrectly called the “boiled” custard. The
ingredients are the same as those used for baked custard but the cooking process is
different.

Characteristics of baked custard
a. firmness of shape
b. smooth, tender texture
c. rich and creamy consistency
d. excellent flavor
Characteristics of soft custard

a. velvety smooth texture
b. rich flavor
c. has pouring consistency of heavy cream
V. Puddings
Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding
3. Bread pudding
Characteristics of Pudding
a. attractive appearance
b. excellent consistency
c. well – blended flavor
d. firmness of shape
e. an accompanying sauce to add interest
VI. Fruit Cobblers

These are not fruit pies. They have a depth of two or three inches and are
topped with biscuit dough rather than being made with pie crust. They may be served
either hot or cold.
VII. Frozen Desserts
1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg whites
increase smoothness and volume. Ice contains only fruit juice water, sugar
and sometimes egg white.
3. Frozen Soufflés and Frozen Mousses – made like chilled mousses and
Bavarians, whipped cream, beaten egg whites or both are folded to give
lightness and allow to be still frozen in an ordinary freezer.
EQUIPMENT, TOOLS AND UTENSILS FOR DESSERTS
cooking range saucepan

refrigerator spatula
measuring cups/spoons grater
bowls knife
beater wooden spoon
molder strainer
fork

SELF- CHECK
Direction: Answer the following questions. Write your answer on a sheet of

paper.
1. Why are fruits considered the simplest dessert?

2. What are the characteristics of well baked custard?
3. How are cheeses classified?
REFERENCES
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 96 – 105.
Belmonte, Leonarda R. et. al, PHILIPPINE FIESTA RECIPES pp. 114 – 122.
Activity Sheet 1.1
FRUIT COCKTAIL

casserole 2 cup ripe papaya, peeled and cubed
gas or electric stove 1 tsp. citric acid
knife 1 tsp. calamansi juice
chopping board 1tbsp. almond extract
measuring cup 1 tbsp. honey
measuring spoon 4 slices canned pineapple, tidbits
wooden spoon ⅔ c. sugar sugar
refrigerator/chiller 1 cup water
PROCEDURE:
1. Cook cubed papaya in syrup made of 2/3 c. sugar and ½ c. water.

Add ½ tsp. citric acid.
2. When cooked, add ¼ almond extract.
3. Cook singkamas similarly. Combine all the fruits and mix well.
4. Chill before serving. For dressing, use honey-calamansi juice mixture.
5. Add mixture to fruits before serving.

Activity Sheet 1.2
MOLDED FRUIT GULAMAN

casserole 4 slices ripe mangoes (scoop the flesh)
gas or electric stove 2 bars gulaman, torn into pieces
knife ½ cup pineapple (diced)
chopping board ½ c. milk (evaporated milk or fresh)
measuring cup 1 pc. banana (neatly cut)
measuring spoon 2 cup water
wooden spoon
molder
refrigerator/chiller
PROCEDURE:
Boil sugar and gulaman in two cups water. Remove from fire, strain
through a sieve. Add milk and put half of the mixture in a wet mold. Put in a
cool place to jell. When partly jelled, arrange fruits in mold and pour the
remaining gulaman. Chill until firm. Serve cold.
Activity Sheet 1.3
SOFT CUSTARD

EQUIPMENT QUANTITY
sauce pan 3 pcs eggs, slightly beaten (or 6 yolks)
double boiler 3tbps. sugar
measuring cups 2cups milk, scalded
wooden spoon 1tps. whipped cream ( optional)
egg beater pinch of salt
spoon for testing

PROCEDURE:
1. Scald the milk in a sauce pan over low fire.

2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double boiler for 5
minutes. Stir constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the
custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if
desired.
Note: If you accidentally overcook the custard and it curdles, set the pan in cold
water and beat smoothly with an egg beater.
Activity Sheet 1.4
MAJA BLANCA

casserole 4 cups coconut cream
gas or electric stove 10 pcs. young corn on the cob
knife -or-
chopping board 1 cup creamed corn
measuring cup 3 cups sugar
measuring spoon 4 cups coconut finely grated
wooden spoon
oven
PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream.
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold.
For topping, toast grated coconut in a frying pan. Add remaining cup of sugar and
cook until golden brown. Sprinkle over pudding.
*Note: Skip steps 2-3 if using creamed corn.

Activity Sheet 1.5
FRESH PEACH COBBLER

knife 3 cups peeled sliced peaches
large saucepan 1 cup sugar
2 mixing bowls 1 cup water
measuring cups 1 tbps. cornstarch
measuring spoons 1 tbps cold water
baking dish – 6x8 inches 1 tps. butter
or 8 inches. round pan ½ tps cinnamon
sifter (heavy cream, if desired )
pastry blender or knives BISCUIT DOUGH
spoon
1 cup sifted enriched flour
½ tps salt
1½ tps baking powder
3 tbps fat
½ cup milk
PROCEDURE:
1. Set the oven at 400oF.
2. Heat the peaches, sugar and water. Blend the cornstarch and 2
tablespoons water and add to the peaches then, cook about 5 minutes.
3. Place the peaches in the bottom of the baking dish and dot the mixture
with butter and cinnamon.
4. Prepare the biscuit dough – sift the dry ingredients, cut in the fat until the
mixture resembles cornmeal, add the milk all at once, and mix.
5. Drop the biscuit mixture on top of the peaches by spoonfuls.
6. Bake for 30 minutes.
7. Serve hot, cut into squares and top with some of the juice in the pan.
8. Serve with thick cream, if desired.
Activity Sheet 1.6
CHOCOLATE MOUSSE

weighing scale 500 g. bittersweet chocolate
mixing bowl 125 g. butter
utility tray 180 g. egg yolks
rubber scraper 250 g. egg whites
electric mixer 75 g. sugar
refrigerator/chiller 250 ml. heavy cream
PROCEDURE:
1. Melt chocolate over hot water.
2. Remove from heat and add butter. Stir until the butter is melted and
completely mixed in.

3. Add the egg yolks one at a time. Mixed in egg yolk completely before
adding the next.
4. Beat the egg whites until they form peaks. Add the sugar and beat
until the egg whites form stiff but moist peaks. Do not over beat.
5. Fold the egg whites into the chocolate.
6. Whip the heavy cream until it form soft peaks. Fold it into the
chocolate mixture.
7. Spoon the mousse into serving dishes or use a pastry bag fitted with a
star tube.
8. Chill the mousse well before serving.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients, and perform the recipe
following the standard procedure.
Group I - Fruit dessert

Group II - Gelatin dessert
Group III - Pudding
Group IV - Frozen dessert
CRITERIA FOR JUDGING THE FINISHED PRODUCT
Product Good Fair ( 3 ) Poor (1 )

(5)
1. Fruit
a. appetizing aroma
b. simple
c. clean
d. slightly chilled
TOTAL
2. Gelatin dessert
a. attractive color
b. excellent flavor
c. firm, easily cut
d. well-distributed fruits
e. interesting shape
TOTAL
3. Pudding
c. well-blend flavor
d. accompanying sauce to add interest
TOTAL
4. Frozen

c. well-blend flavor
d. accompanying sauce to add interest
TOTAL
RESOURCES:
The following resources are needed:
 cooking range
 chiller/refrigerator
Tools/utensils
 measuring cups/spoons mixing bowls
 strainer/colander
 beater
 grater
 molder
 saucepan
 wooden spoon
 fork
 spatula

 fresh fruits
 gelatin
 milk
 cheese
 eggs
 cornstarch
 rice starch
 bread flour
 sugar
REFERENCES
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96 – 105.
Belmonte, Leonarda R. et. al, Philippine Fiesta Recipes,
pp. 114 – 122.

LESSON 2:
DECORATING, PORTIONING, PRESENTING DESSERTS
INTRODUCTION
The lesson deals with the study that deals with the portioning of desserts
and the current trends and the preparation of desserts.
ASSESSMENT CRITERIA
1. Desserts are decorated appropriately to enhance presentation.

2. Desserts are portioned according to enterprise standards.
3. Desserts are presented attractively in accordance with enterprise
presentation techniques.
parfait – frozen dessert made of a sweet egg yolk foam and whipped cream.
peach Melba – vanilla ice cream with peaches and raspberry sauce.
sherbet – American term for a frozen dessert but containing a small
amount of dairy.
mousse – French word means “lather” or “foam” prepared food that
incorporates air bubble to give a light and airy texture.
Something sweet like desserts are served after the meal to close the
appetite. Understanding sugar cooking likes syrup is important in the preparation
and presentation of hot and cold desserts. Testing the temperature with a candy
thermometer is the most accurate way to determine the desired doneness of syrup.
Stages of Doneness in Sugar Cooking
Temperature
Stage
°F °C
Thread 230 110
Soft ball 240 115
Firm ball 245 118
Hard ball 250-260 122-127
Small crack 265-270 130-132
Crack 275-280 135-138
Hard crack 290-310 143-155
Caramel 320-340 160-170
Measure syrups, toppings, and garnishes for portion control. For syrups,
use pumps that dispense measured quantities or use ladles.
Standard Scoops for Portioning Ice Cream Desserts
Parfait – 3 no. 30 scoops

Banana Split – 3 no. 30 scoops

A la Mode topping for pie or cake – 1 no. 20 scoops
Sundae – 2 no. 20 scoops
Plain dish of ice cream – 1 no. 10, 12 or 16 scoops
Ways of Presenting Ice Cream Desserts
1. Parfaits are made by alternating layers of ice cream and fruit or

syrup in a tall, narrow glass. There are usually named after the
syrup or topping.
Example: a chocolate parfait comprises three scoops of
vanilla or chocolate ice cream alternating with
layers of chocolate syrup and topped with whipped
cream and shave chocolate.
2. Sundaes or coupes consists of two or more ice cream or sherbet in

a dish or glass and topped with syrup, fruits, toppings and
garnishes. These can be prepared in unlimited variety like serving
in an ordinary soda fountain glass, or a crystal champagne glass.
Examples:
Peach Melba – vanilla ice cream topped a
fresh, poached or canned peach half. Napped with
sweetened raspberry puree (Melba Sauce) and
garnish with slivered almonds.
Pear Belle Helene – vanilla ice
cream topped with a poached or canned pear half
napped with chocolate sauce and garnish with
toasted slice almonds.
3. Bombs are ice cream modes made by lining a chilled mold with
softened ice cream, freezing it hard, and then filling the center with
another flavor of ice cream or sherbert and freezing it again. The
dessert is unmolded unto a cold platter for service and decorated as
desired with whipped cream, fruits or confections.
SELF- CHECK
Direction: Choose any of the ice cream desserts you would like to perform.
Prepare and present in accordance with enterprise presentation
techniques.
RESOURCES
Equipment
Refrigerator/freezer
Tools and utensils

Ice cream scooper
Sherbert glass
Knife
Chopping board
Utility tray

Ingredients for frozen desserts

REFERENCES:
Gisslen, Wayne; PROFESSIONAL COOKING Copyright 2007 pp 106-124
LESSON 3
PREPARING SWEET SAUCES
INTRODUCTION
The lesson deals with the kinds and variety of sauces, different thickening
agents, preparing sweet sauces, and storing to retain desired quality and
characteristics.
ASSESSMENT CRITERIA
1. Range of hot and cold sauces are produced to desired consistency

and flavor.
2. Thickening agents suitable for sweet sauces are appropriate.
3. Sauces are stored properly to retain desired quality and
characteristics.
DEFINITION OF TERMS
 sauce - a flavored liquid blend of ingredients that adds

flavor and enhances the appearance of the food.
 fudge - a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture
to desserts.
Kinds and Varieties of Sauces

1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla
ice cream.
Hot sauces are made just before they are to be used.

Cold sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.
Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.

1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice

Most dessert sauces fall into one of three categories:
1. Custard Sauces
Vanilla custard sauce, or crème anglaise, dessert cookery. Chocolate or
other flavor may be added to create varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar.
Other flavorings and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.
Guidelines in Preparing Vanilla Custard Sauce or Crème Anglaise
1. Use clean, sanitized equipment and follow strict sanitation procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the
sugar is added. Letting the sugar and egg yolks stand together with out
mixing creates lumps.
3. Heat the milk in scalding before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs and sugar.
5. Set the bowl containing the egg mixture in a pan of simmering water and
stir constantly to prevent curdling.
6. To test for doneness, the mixture lightly coats the back of the spoon.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold
milk, transfer the sauce to a blender, and blend at high speed.
Storage of Sauces
Sauces should be kept in airtight containers and stored in a cold dry place
away from moisture, oxygen, light and pests. Food made with starches that contain
egg, milk, cream and other dairy products are prone to bacterial contamination and
to food- borne illness. Sauces made with these ingredients should be kept out of the
temperature danger zone. Thickened sauce should also be prepared, served and
stored with caution. These products should be stored in the refrigerator and never
left to stand at room temperature too long.

SELF-CHECK
Directions: Read the following questions carefully and choose the letter of the
correct answer. Write it in your test notebook.
1. This is a flavored liquid blend of ingredients that adds flavor and enhances
the appearance of the food.
a. Appetizer b. Dessert
c. Sauce d. Stock
2. Which of the following sauces is suited to a simple dessert?

a. cold sauce c. light sauce
b. hot fudge sauce d. rich sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

a. Hot fudge c. Rich sauce
b. Hot sauce d. Light sauce
4. The following are thickening agents for sauce, EXCEPT

a. baking powder c. Cream
b. cornstarch d. flour
5. Which of the following containers is used to store sauces?

a. airtight jar c. Medium-sized bowl
b. Plastic bottle d. Small plastic bag
REFERENCE:
Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 105 - 106.
Activity Sheet 3.1
EXAMPLE OF STANDARD RECIPES FOR SAUCES
CHOCOLATE SAUCE

casserole 4squares (4 oz.) unsweetened chocolate
gas or electric stove 1½ cups sugar
knife 2 cups hot water
chopping board 1 T light corn syrup
measuring cup 2T cold water
measuring spoon 2T cornstarch
wooden spoon 1T butter
skillet 1½ t vanilla
pinch salt

PROCEDURE
1. Cut the chocolate into small pieces. Melt on top of the double boiler.
2. Gradually add the hot water, stirring until the mixture is well blended.
3. Dissolve the cornstarch in cold water and combine with the chocolate mixture.
4. Add sugar, corn syrup and salt. Mix until well blended.
5. Boil for 10 minutes or until the starch is thick and smooth.
6. Add butter and vanilla.
7. Let cool. Place in a covered jar and store in the refrigerator.
Activity Sheet 3.2
STRAWBERRY SAUCE

casserole ¾ cup sugar
gas or electric stove 1 ½ tbsp.. cornstarch
knife 1 cup strawberries, pitted, crushed
chopping board 2tbsp. lemon juice
measuring cup
measuring spoon
wooden spoon
skillet
PROCEDURE
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.
Note: Any fruit or fruit juice may be substituted for strawberries
SELF- CHECK
Direction: Plan and prepare sauces suited to light and rich dessert.
Evaluate the finished product using the criteria below.
GOOD QUALITY DESSERT SAUCE
Characteristics Good (5) Fair (3) Poor (1)

1.Attractive color
2.Correct consistency
pouring consistency
like heavy cream
3. Defined, well-
seasoned flavor

RESOURCES:
Equipment Tools and Utensils

 cooking range -measuring cup/spoon
 refrigerator/chiller -wooden spoon
-knife
-bowl
-spatula

 ingredients for sauces
- flour
- salt
- sugar
- cream
- flavorings
REFERENCE:
Lewis, Dora S. et. al, FAMILY MEALS AND HOSPITALITY, pp. 105 - 106.
LESSON 4
PREPARING ACCOMPANIMENTS, GARNISHES,

AND DECORATIONS
INTRODUCTION
The lesson deals with the different kinds of accompaniments, garnishes and
decorations, and their methods of preparations.
ASSESSMENT CRITERIA
1. Accompaniment, garnishes, and decorations are used to enhance
taste, texture and balance.
2. Flavor and textures of garnishes are added to complement dessert.
DEFINITION OF TERMS
 garnish – to decorate with flavorsome or colorful trimmings for a

dish or dessert.
 accompaniment – enriching or supporting the main dish part.

Accompaniments, Garnishes and Decorations for Desserts
1. Dessert Syrup – flavored simple syrup used to moisten and flavor some
cakes. Flavorings may be extracts like vanilla, liquors like
rum. Add flavorings after the syrup has been cooled
because flavor may be lost if they are added to hot syrup.
Syrups may also be flavored by boiling them with lemon
or orange rind.
2. Cream Anglaise – stirred vanilla custard sauce; consists

of milk, sugar, egg yolks and vanilla stirred over low heat
until lightly thickened.
3. Pastry Cream – contains starch thickeners as well as

eggs, resulting in a much thicker and more stable
product. It is used as a cake and pastry filling for cream
pies and as pudding. With additional liquid, it is used as
custard sauce.
4. Custards – consists of milk, sugar, eggs and flavorings.

(Whole eggs are used for greater thickening power). Used
as pie fillings, as a dessert by itself and as a basis for
many bake puddings.
SELF- CHECK
Direction: Answer the question in your test note book.
1. What are the different garnishes for desserts? Identify each.
REFERENCE:
Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007

pp.1006-1007
Activity Sheet 4.1
CREAM ANGLAISE
mixing bowl 12 egg yolk

mixer 250 g. sugar
double boiler 1 liter milk
wire whisk 15 ml. vanilla

PROCEDURE:
1. Combine egg yolk and sugar in a stainless steel bowl. Whip until
thick and light.
2. Scald the milk in a boiling water bath or over direct heat.
3. Very gradually pour the scalded milk into the egg yolk mixture
while stirring constantly with the whip.
4. Set the bowl over simmering water. Heat it slowly, stirring
constantly until it thickens enough to coat the back of a spoon
(until it reaches 185°F or 85°C).
5. Immediately remove the bowl from the heat and set it in a pan of
cool water. Stir in the vanilla. Stir the sauce occasionally as it
cools.
SELF- CHECK
Direction: Prepare the utensils/ equipment, ingredients and perform the

recipe: Cream Anglaise
RESOURCES:
Equipment Tools and Utensils

 cooking range -measuring cup/spoon
-wire whisk
-double boiler
 ingredients for Cream Anglaise
REFERENCE: Gisslen, Wayne; PROFESIONAL COOKING, Copyright 2007

pp.1006-1007
LESSON 5
STORING DESSERTS
INTRODUCTION
The lesson deals with the proper storage of desserts.
ASSESSMENT CRITERIA
1. Dessert is stored at appropriate temperature and under the correct

conditions to maintain quality, freshness and customer appeal.
2. Suitable packaging is selected and used to preserve taste,
appearance, and other characteristics
DEFINITION OF TERMS
 Chill – moderately cold

 Safeguard – protect

Packaging Materials for Storing Desserts
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes
Equipment
1. chiller
2. freezer
3. refrigerator
Sanitary Practices When Storing Desserts

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep away from food when you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food
SELF- CHECK
A. Direction: Answer the following items on a sheet of paper.
1. What are the sanitary practices to observe in storing desserts?

2. How do storage techniques differ from one another?
B. Direction: Demonstrate how to store desserts properly.
Good quality Good (5) Fair (3) Poor (1)

Accompaniments
Attractive color
Defined well-
seasoned flavor
Well curved and
shaped
RESOURCES:
Equipment
 chiller
 refrigerator
Tools and Utensils

 packaging materials

 prepared desserts
 pictures of dessert for mock simulation
REFERENCE:
SEDP Series, Technology and Home Economics III pp, 65 – 66
ANSWER KEY
Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7

1 c 1 a 1 d 1 a 1 b 1 a 1 d
2 a 2 a 2 c 2 b 2 b 2 a 2 d
3 b 3 c 3 b 3 d 3 d 3 a 3 d
4 d 4 c 4 b 4 d 4 c 4 b 4 a
5 a 5 d 5 b 5 a 5 c 5 b 5 b
6 d 6 a 6 a 6 d 6 d 6 b 6 d
7 b 7 a 7 d 7 c 7 d 7 d 7 a
8 a 8 d 8 b 8 a 8 b 8 a 8 b
9 c 9 a 9 b 9 b 9 b 9 c 9 b
10 a 10 b 10 a 10 d 10 d 10 a 10 b
11 d 11 a 11 c
12 d 12 b 12 a
13 a 13 c 13 c
14 c 14 d 14 c
15 c 15 d 15 a
16 d 16 d 16 a
17 c 17 a 17 a
18 a 18 c 18 c
19 a 19 b 19 d
20 d 20 a 20 d

REFERENCES
Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS

4th Edition
Gisslen, Wayne; PROFESSIONAL COOKING 5TH Edition
Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993

MANAGEMENT AND CONSUMERISM
De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999
Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY

SUSTAINABLE DEVELOPMENT, 2005, pp. 121


COPYRIGHT 1993
Maya Kitchen; FOOD SERVICE AND CATERING MANAGEMENT
D. S. Lewis, Gladys Citek Peckham, Helen Stone Hovey,

FAMILY MEASURES HOSPITALITY, Revised Edition,

Copyright 2005
F. P. Sandoval, P.G. Malig, N. B. Cudal, A. D. Tindok, R. S. Banes,

HOME ECONOMICS I, Copyright 1985,
Joseph Linford A. Ditar, FUNDAMENTAL OF FOOD AND BEVERAGE AND

SERVICE OPERATION, Copyright 2007S.Y.
The Lion, L.L Chaves, V.S. Claudio, M.P. Guzman,

BASIC FOOD FOR FILIPINOS 3rd Edition, Copyright 1999,
WWW.Sbephd or glehsl proper, htm…

www.google.com.ph

ACKNOWLEDGEMENT
These learning materials were developed by the following:
FOOD TECHNOLOGY GROUP
 JESUSA S. LAGUNA (Master Teacher I) R.E.S.P.S.C.I.
 MARITES P. ROMEN (Head Teacher I) R.E.S.P.S.C.I.
 MYLENE T. MOTAS (Teacher III) Malvar National H.S.
 VEE LARISE P. BALI (Teacher III) Nambaran Agro-Inds. N.H.S.

CBLM Commercial Cooking Fourth Year

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CBLM Commercial Cooking Fourth Year

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Republic of the Philippines

Department of the Education

Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS

Module Title: Preparing Stocks, Sauces, and Soups

MODULE TITLE : Prepare Stocks, Sauces and Soups

Lesson 1. Preparing Stock Required for Menu Items 01-16

MODULE TITLE : Select, Prepare, Cook and Store Meat

Lesson 1. Selecting Meat 44-52

MODULE TITLE: Prepare Portions Controlled Meat Cuts

Lesson 1. Purchasing Quality Meat 81-87

MODULE TITLE: Prepare and Cook Poultry and Game

Lesson 1. Selecting and Purchasing Poultry and Game 121-129

MODULE TITLE: Prepare and Cook Seafood

Lesson 1. Selecting and Storing Seafood 146-152

Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182

MODULE TITILE: Prepare Hot, Cold and Frozen Desserts

Lesson 1. Preparing and Producing Desserts 208-221

Module 4th yr | Lesson 2 2

Module Title: PREPARING STOCKS, SAUCES AND SOUPS

After completing the module, you should be able to:

3. What kind of stock uses fish as its main ingredient?

4. What stock uses chicken bone as its main ingredient?

5. What do you call the stock made from ham stocks?

7. What stock is made by boiling prawn shell?

Module 4th yr | Lesson 2 3

9. What flavoring agent gives aroma to the stock?

10. What makes the stock tasty and appetizing?

11. Which of the following is a clear soup?

12. Which of the following examples is a thick soup?

13. Which of the following is not a dessert soup?

15. Which of the following is not a thickening agent?

20. Which of the following is not a thickening agent?

Module 4th yr | Lesson 2 4

PREPARING STOCK REQUIRED FOR MENU ITEMS

1. Ingredients and flavoring agents are used according to standard

Information Sheet 1.1

Module 4th yr | Lesson 2 5

4. Court Bouillion is an aromatic vegetable broth that is commonly used for

8. Ham stock – made from ham hocks

9. Prawn stock –made from boiling prawn shells

10. Vegetable stock –made from vegetables

Information Sheet 1.1

B. Rules for Preparing Stocks

Module 4th yr | Lesson 2 6

E. Convenience and Substitute Products

1. bouillon cubes or powder

1. chopped lean meat

a. brown stock c. prawn stock

3. What kind of stock uses fish as its main ingredients?

Module 4th yr | Lesson 2 7

5. Which one is the easiest to prepare?

Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS

TOOLS AND INGREDIENTS

Module 4th yr | Lesson 2 8

1. Combine all ingredients in a stock pot.

1. Combine all ingredients in a stock pot.

Module 4th yr | Lesson 2 9

TOOLS AND INGREDIENTS

1. Combine all ingredients in a stock pot.

Activity Sheet 1.5

1. Combine all ingredients in a stock pot.

Module 4th yr | Lesson 2 10

1. Brown the bone in a roasting pan in a hot oven 400 °F .

Module 4th yr | Lesson 2 11

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