COURSE OUTLINE FOR MIDTERM

Unit IV. Main Dish

Topic 1: Fish and Shellfish
Topic 2: Eggs
Topic 3: Meat (Chicken, Pork and Beef)

Hi Kid!
Say hello Unit IV, I can beat you!
Yes! We need to be positive all the time, to do our task
less stress and with a happy heart. Well, we are now on the last
part of this term and we will be learning more towards cooking
maindish. Ready? Let us continue to the next page and get ready
for the upcoming activities.
 LEARNING OUTCOMES

At the end of the lesson, you should

be able to:

A. Fish and Shellfish:

1. identify various fish and
shellfish, and its market forms;
2. perform basic butchering for fish
and sea foods and prepare for
cooking.

B. Egg

UNIT IV. MAIN DISH 1. purchase and store eggs

properly and;
2. prepare and cook eggs using
various cooking methods.

B. Meat (Chicken, Beef and

Pork)

1. familiarize different poultry

meats;
2. identify the different standards
cuts for poultry, beef and pork;
3. prepare and cook meats using
various cooking methods.

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 Seafood includes fish (like tuna or cod)
and shellfish (like lobster or clams). Even though
they both fall into the category of "seafood," fish
and shellfish are biologically different. Shellfish is a
derived term of fish. As nouns, the difference
between shellfish and fish is that shellfish is an
aquatic invertebrate, such as a mollusk or
crustacean, that has a shell while fish is (countable)
a cold-blooded vertebrate animal that lives in
water, moving with the help of fins and breathing
with gills or fish can be (obsolete) a counter, used
in various games.
Fish are also classified as lean or fatty according to the amount of fat they contain. In
any case, fish contain much less fat than red meat. The flesh of fish with a higher fat content
is yellow, pink, or grayish color, whereas white fish is less fatty. Fatty fish include salmon,
mackerel, and tuna; the leaner varieties include haddock, cod, and halibut. Most shellfish
contain fat and are lean.

Hi Kid! We are now in the ladder of cooking as your passion. As

what you have read above, in this unit, we will be learning the
different types of main dishes as main ingredients. Let’s rock it
one by one. Read the continuation of our discussion below.

Market Forms of Fish

1. Fresh Fish
a. Whole fish –fish marketed Just as it comes from the water, also known as round
fish. The scales and entrails (the internal organs) must be removed before cooking.
b. Drawn fish –fish with only the entrails removed. The head, fins, and scales remain
on the fish.
c. Dressed fish –fish ready for cooking. The head, tail, fins, scales, and entrails are
removed.
d. Steaks –cross-sectioned slices of dressed fish. Large fish such as halibut and salmon
are often sold as steaks. The backbone is usually the only bone in fish steak.
e. Fillets –a lengthwise cut away from the backbone A single fillet comes from one
side of the fish; a double or butterfly fillet comes from both sides of the fish and is
held together by uncut flesh and skin. You will find only a few (sometimes no) bones
in a fillet.
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2. Frozen Fish- Purchased frozen fish can be even fresher than fresh fish because much
of the freezing takes place directly on the fishing boats. Frozen fish is usually sold in
fillets and steaks.
3. Canned Fish - Both finfish and shellfish are canned in a variety of forms. Popular
canned finfish include salmon, tuna, and sardines. Varieties of canned shellfish –often
considered a delicacy –include oysters, clams, lobsters, crab, scallops, and shrimp.
4. Cured Fish - Fish that has been salted, smoked, or pickled is referred to as cured fish.

Market Form of Shellfish

1. Live Shellfish - ideally crabs, clams, mussels, snails, oysters, and shrimp should be
marketed live.
2. Whole Shellfish – the whole shellfish are served in the form in which they are caught
but are no longer alive, the head and thorax are intact.
3. Shucked Shellfish - Oysters, clams, mollusks, and scallops are removed from the
shell and known as shucked shellfish.
4. Headless Shellfish- Shrimps, lobsters, and prawns for export are marketed in
headless form; the head and thorax removed.

CHECKLIST FOR FRESHNESS

Characteristics Fresh Fish Not – So Fresh Fish

Odor Fresh and mild, no off-odors Strong, “fishy” odor

Eyes Clear, shiny, bulging Cloudy, sunken

Gills Red or pink Grey and brown

Texture of flesh Firm, elastic Soft, easily dented

Scales Shiny, tight on the skin Loose, not shiny

Click the link below on how to do “Fish Butchering and

Shell Fish”.
https://youtu.be/wcueSXGueJs
https://www.youtube.com/watch?v=uXSgGtMkgro
https://www.youtube.com/watch?v=wcueSXGueJs
https://www.youtube.com/watch?v=hJTy_8Dtbs

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 The egg is contained in a shell and consists
of the white (albumen) and a yellow portion (yolk).
The shell of the egg is porous and permits moisture
and gases to pass through. On the outside of the
shell is a thin film called the bloom, which helps to
seal the pores and protect the egg from
contamination. The color of the shell will vary from
white to brown, depending upon the breed of
chicken that laid it. The color of the egg does not
affect its cooking properties and palatability.
Market Forms of Eggs
 Fresh eggs or shell eggs may be purchased individually
 Frozen eggs-are made of high-quality fresh eggs. They come in the form of whole eggs
with extra yolks and whites. Frozen eggs are pasteurized and must be thawed before
use.
a. Whole eggs
b. Whites
c. Yolks
d. Whole eggs with extra yolks
 Dried eggs-are seldom used. Their whites are used for preparing meringue. Dried
eggs are used primarily as ingredients in the food industry. They are not commonly sold
directly to consumers.
a. Whole
b. Yolks
c. Whites (albumen)

EGG SIZES AND WEIGHTS

CLASSIFICATION WEIGHT PER
DOZEN
Jumbo 30 oz
Extra Large 27 oz
Large 24 oz
Medium 21 oz
Small 18 oz
Peewee 15 oz

Uses of Eggs in Culinary

 Aerating  Enriching
 Binding  Emulsion
 Clarifying  Garnishing
 Coating  Glazing

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 COMPARATIVE NUTRITIVE VALUE OF AN EGG
Nutrient ONE(1) PIECE COOKED ONE(1) SLICE PREPARED BEEF
EGG
Protein (gm) 6.0 7.8
Calcium (mg) 25.0 3.0
Iron (mg) 1.3 1.0
Vitamin A (I.U) 538 0.0
Thiamine (mg) 0.04 0.02
Ascorbic acid (mg) 0.0 0.0
Riboflavin (mg) 0.13 0.06

Eggs Cooked in the Shell

 Soft cooked eggs -3 to 4 minutes
 Medium cooked eggs -5 to 7 minutes
 Hard cooked eggs – 12 to 15 minutes

Watch the link below to know more about eggs.

https://www.youtube.com/watch?v=qWAagS_MANg
https://www.youtube.com/watch?v=X5oD_thIk3c
https://www.youtube.com/watch?v=9finfFXZ6_0

Poultry and Game Birds

Poultry includes chicken, Cornish hen, turkey,

duck, goose, guinea, fowl, and squab. Poultry is raised
for the table. It is contrasted with game birds, quail,
peacock, wild ducks, and wild turkey.
Chicken is the largest poultry group, with
turkeys in a distant second place. Poultry is inexpensive
compared to most meats because it is now scientifically mass–produced and is available year-
round. In the past, poultry was a seasonal dish: fresh fryers and roasting chickens appeared on
the market only in summer and fall; at other times, they came frozen. Today most of the poultry
on the market is fresh. Exceptions are ducks, some turkeys, and geese. The chicken now
produced in quantity is a cross between a Rock Cornish, chicken, and white Plymouth Rock
chicken. This bird has a lot of white, delicate meat.
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 Most Consumed Poultry:

a. Chicken is popular all over the world. In many areas, it is a dish for a special company.
b. Turkeys are mass-produced on huge turkey farms. As a menu offering, turkey is very
competitive with chicken
c. Duck meat is all dark, and the yield is low. Ducks are mass-produced in two crops per
year, unlike chickens and turkeys, which are in continuous production throughout the
year.
d. Geese are generally marketed young because weight gained after the first 11 weeks is
mostly in the form of fat. Young geese have tender flesh and weight from 4 to 10
pounds. Mature or old geese are more than 6 months old and are rarely used in
foodservice operations. They usually weigh between 10 to 18 pounds.
e. Guinea fowl are related to the pheasant family and have a somewhat gamy flavor. The
most popular weigh 1 to 1 ½ pound. They should be served young because they can be
tough.
f. Squabs are 3 to 4-weeks old pigeons that have never flown; they weigh from 6 to 14
ounces. Procedures feed them carefully to produce meat that is tender and light in color.
Squab is found only on higher-priced menus because it is a more expensive poultry item.

Market Form of Poultry

 Live Poultry - when choosing live poultry, chose those that are alert, well-feathered
and well-formed.
 Whole Poultry - are hunted birds similar to live poultry but they are no longer alive.
 Dressed Poultry - are slaughtered poultry with head, feet, viscera intact. Blood and
feathers are removed.
 Drawn Poultry - are dressed poultry with visceral organs, feet, and head removed.
 Ready to Cook – slaughtered birds that have been de-feathered, visceral organs, feet
head removed, and ready for cooking.
 Poultry Parts – several pieces of parts are usually packed in one package, sometimes
sold according to parts (thighs, breast, wings, liver, and gizzard)

Standard Cuts of Poultry

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 Watch the link below to know more about chicken butchering
filleting.
https://www.youtube.com/watch?v=OEu_ZmLJTm8
https://www.youtube.com/watch?v=GSvzRyu2h5g
https://www.youtube.com/watch?v=_UyyLRqah3E
https://www.youtube.com/watch?v=EPMnQRlMbW4
https://www.youtube.com/watch?v=9dSiyV3LCUQ

Meat and Pork

Meat refers to the muscle of animal used as

food. It includes glands and organs of these animals.
Most commonly domesticated for meat are calf for
veal, sheep for lamb and mutton and pig for pork.
Pork refers to the meat of hogs that is usually
butchered before they are one-year-old. Meats are
generally tender with delicate flavor.

Structure and Composition of Meat

 Interstitial space in muscle cells is occupied by connective tissues which are composed
of three, collagen, reticulin and elastin.
 A cylindrical cell with multiple nuclei enclosed membrane, the sarcolemma.
 Composed of myofibrils which are 1-2 cm thick and are the basic unit of muscular
contraction.
 Interstitial space in muscle cells is occupied by connective tissues which are composed
of three, collagen, reticulin and elastin.

Meat Cuts, Primal and Sub-Primal Cuts

Primal Cuts – the slaughtered

hog is generally split down the
backbone, dividing the carcass into
bilateral halves.

1. Shoulder
 Known as picnic ham
 Lower portion of the hog’s
foreleg.

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  Approximately 20% of the carcass weight.
 Contains arm and shank bone.
 One of the least tender cuts of pork
2. Boston Butt
 It is a squared cut located just above the shoulder.
 Approximately 7% of the carcass weight.
 Very meaty and tender, with good percentage of fat to lean meat.
 Suitable for broiling, grilling, sautéing, and simmering
3. Belly
 Located bellow the loin.
 Approximately 16% of the carcass weight
 It contains spare ribs
4. Loin
 Is cut directly from behind the Boston butt and includes the entire rib section as well as
the loin and a portion of the sirloin area.
 Approximately 20% of the carcass weight.
 Contains all of the ribs and most of the backbone.
5. Fresh Ham
 Cut from the hog’s hind leg.
 Approximately 24% of the carcass weight.
 Contains large muscles with relatively small amount of connective tissue.
 Suitable for roasting
Sub-Primal Cuts - refers to the smaller cuts of meat obtained from the larger primal cuts
of meat.

1. Picnic Shoulder -is a cut of pork that

comes from the shoulder area of the pig.
Lest tender cut of pork. Dry heat (roast or
bake)
2. Spare Ribs -are taken from the belly side
of the rib cage, below the section of back
ribs and above the sternum.
Suitable for steaming, grilling and baking
3. Pork Tenderloin - located on the inside of
the rib bones on the sirloin end of the loin.
The most tender cut of pork and
suitable for broiling, grilling, sautéing and
roasting.
4. Pork Back Ribs -taken from the top of the cage
between the spine and the spare ribs, below the loin
muscle. Suitable of steaming and grilling.
5. Pork Loin - is a loin cut taken perpendicularly to the
spine of the pig and usually containing a rib or part of
a vertebra. Suitable for broiling, grilling, and braising.

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 Market Forms of Meat
 Fresh Meat - does not undergo any processing treatment like chilling and freezing
 Chilled Meat – is a form of meat that has been cooled within 1-2 degree Celsius within
four (4) hours after slaughtering.
 Frozen – has undergone chilling and freezing to an air temperature of -23 to -18 degree
Celsius.
 Cured Meat – a preserved meat using salty sodium nitrate, sugar, and spices.
 Canned Meat – the meat has been processed by the addition of preservatives and
then canned.
 Dried - meat preserved by dehydration.

Kinds and Selection of Meat

1. Veal (meat of young cattle)
 The flesh should be pale pink, firm not soft or flabby.
 The surface must not be dry, but moist.
 Bones in young animal should be pinkish white.
 The fat should be firm and pinkish white.
 The kidney ought to be firm and well covered fat.
2. Lamb and mutton (sheep)
 Carcass should be compact and evenly fleshed.
 The lean flesh of lamb and mutton ought to be firm and dull red.
 The fat should be evenly distributed, hard, brittle, flaky and clear white color.
 The bones should be porous in young animal.
3. Beef (cow)
 Lean meat should be bright red with small flecks of white fat.
 The fat should be firm, brittle in texture, creamy white color and odorless.
 Home-killed beef is the best.
4. Pork (pig)
 Lean flesh should be pale pink.
 The fat should be white, firm, smooth and not successive.
 Bones must be small, fine and pinkish.
5. Carabeef (carabao)
 Meat is darker or reddish brown with coarse muscle fibers.
 Fat is firm to touch.

Watch the link below to know more about pork.

https://www.youtube.com/watch?v=JtnsZ2JaKso
https://youtu.be/aXPmxWEXrRU
https://www.youtube.com/watch?v=d7OkVLzAPQ0

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 Beef is the meat of
domesticated cattle. Beef is
the culinary name for meat from bovine
especially cattle. Beef is from the
Latin bōs, in contrast to cow which is
from Middle English cou. Beef is
categorized as red meat.

What to Know in Buying Beef?

 Beef should be bright cherry
color with small flecks of white fat.
 The fat should be firm, brittle in
texture, creamy white in color and odorless.
 Home-killed beef is the best.

Watch the link below to know more about the beef.

https://www.youtube.com/watch?v=WrOzwoMKzH4
https://www.youtube.com/watch?v=2QzYcyurEjw
https://www.youtube.com/watch?v=F-fWvTcph9U

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References & Online Resources:
1. On Cooking Textbook Culinary Fundamentals (PDF).
2. Food Selection, Preparation and Cooking by Eva Nebril-Flores, Ph.D.
3. Fundamentals of Professional Food Preparation: A laboratory Text-Workbook by Donald V.
Lanconi/John Wiley & Sons, Inc.
4. Module 1 of 2 Cookery Manual Department of …www.academia.edu
Module_1_of_2_Cookery_Manual(PDF)
5. https://www.nulaid.co.za/facts_uses.php
6. https://wikidiff.com/shellfish/fish
7. https://ncseagrant.ncsu.edu/mariners-menu/2011/08/market-forms-of-fresh-fish-
and-cleaning-methods/