PREPARE HOT MEALS COC1 (UPDATED)

PREPARING MEAT DISHES

This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking beef, pork and lamb. Preparing meat from other sources such as fowls and
game animals will be discussed in a separate module.

PREPARING POULTRY AND GAME DISHES

This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking poultry meat such as chicken, turkey, duck and quail and both furred and
feathered game animals.

PREPARING EGG, VEGETABLE AND FARINACEOUS DISHES

In this module, we will present to you the knowledge and skills that you must have in order to
perform the basic techniques of egg cookery. This module will also present to you the basic
procedures for preparing vegetables and starch dishes.

PREPARING STOCKS, SAUCES AND SOUP

In this module, we will discuss the procedures for preparing and storing, as well as standard recipes
for stocks, sauces and soups.

PREPARING SEAFOOD DISHES

This module will present the knowledge and skills that you must have in order to perform the
procedures for cooking fish and shellfish dishes.

PREPARE COLD DISHES COC2

PREPARING APPETIZERS AND HORS D’OEUVRES

Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the unit of competency required
to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster
Cookery NC II: Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing appetizers and hors d’oeuvres properly.
PREPARING SANDWICHES

Cookery NC II: Preparing Salads and Dressings covers the unit of competency required to prepare
and present salads and dressings. This self-paced module is part of the cluster Cookery NC II:
Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing salads and dressings properly.

PREPARING SALADS AND SALAD DRESSINGS

Cookery NC II: Preparing Salads and Dressings covers the unit of competency required to prepare
and present salads and dressings. This self-paced module is part of the cluster Cookery NC II:
Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing salads and dressings properly.

PREPARING SWEETS COC 3

PREPARING DESSERTS
Preparing Desserts covers competence required to prepare a range of hot, cold, and frozen desserts.
This self-paced course is under the cluster Cookery NC II - Prepare Sweets.

FUNDAMENTALS OF PROFESSIONAL COOKERY

This pre-requisite module will present you the knowledge and skills that you must possess inside the
kitchen before performing hands-on food preparation.

KNOWLEDGE AND SKILLS INSIDE THE KITCHEN BEFORE PERFORMING HANDDS ON FOOD
PREPARATION

THIS MODULE INCLUDES:

Kitchen Department

Responsibilities

Basic Knowledge

Unit and Measurement Conversion

Occupational Health and Food Safety Standards

Basic Knife Skills

Common and Foreign Culinary Terms

Unit I. Introduction to Professional Cookery

At the end of this unit, you should be able to:

 Identify the organizational structure inside the kitchen;

 Distinguish the importance of the roles of the kitchen staff;
 Enumerate several duties and responsibilities of the kitchen staff;
 Identify professional work habits observed in the kitchen.

LESSON 1: The Kitchen Department Book

The activity Pre-test is marked complete

1. A cutting technique often use for sauteeing

Select one:

a. Paysanne

b. Bruniose

c. Mirepoix

d. Julienne

This kitchen equipment has an enclosed space which allows hot air to circulate.
Select one:

a. Oven

b. Griddle

c. Rangetop

d. Deep-fryer

These are set of instructions that indicate appropriate actions for any workplace situations that the staff
may encounter.
Select one:

a. Terms and Conditions

b. Rules and Regulations

c. Standard Operating Procedures (SOPs)

d. On-the-job Training

A 'pinch' in kitchen measurement is equivalent to _______.

Select one:

a. 1/3 tsp

b. 1/4 tsp

c. 1 tsp

d. 1/8 tsp

It is a technique by which alcohol is added to a dish and ignited, both for effect and to burn off the alcohol.
Select one:

a. Croquettes

b. Chiffonade

c. Soufflé

d. Flambé

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He/She is the assistant to the head chef, aiding in kitchen administration and supervises food production.
Select one:

a. Sous Chef

b. Executive Chef

c. Commis

d. Chef de Partie

This will help the kitchen staff find his/her place in the organization and identify the chain of command and
flow of authority in the establishment.
Select one:

a. Organization Construction

b. Hierarchical Arrangement

c. Organizational Structure

d. Assembly

Which of the following are the Personal Protective Equipment (PPEs) used in the kitchen.
Select one:

a. Protective Glasses, Spatula, Oven Gloves,  Dishwasher

b. Chef’s Uniform, Apron, Chef’s Toque, Oven Mitts, Gloves

c. Apron, Plastic Gloves, Spatula Holder, Kitchen Tape

d. Kitchen Boots, Chef’s Hat, Chef’s Dress, Mesher

It means to put in place. In culinary jargon, it refers to advanced preparation of ingredients.

Select one:

a. Concassé

b. Mise en place

c. Monter au beurre

d. En papilotte

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What does the term a la carte mean?

Select one:

a. A practice of ordering individual dishes from the menu

b. Cooked that is still tough when bitten

c. Separately priced items not part of a set

d. Served in a tray presented to the table

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LESSON 2: The Kitchen Staff

Not available unless: The activity Pre-test is marked complete