Tle 10

SMEAG GLOBAL SCHOOL INC.
JUNIOR HIGH SCHOOL DEPARTMENT

Sitio Macapul, Brgy.San Roque, Bamban, Tarlac
Technology
Education
Compiled by: Reygina Mae S. Palaganas

For external use only
PREPARING EGG AND CEREAL DISHES
LESSON 1.1: COOKING EGGS
LEARNING OBJECTIVES
 Define eggs
 Discuss market forms and cooking techniques suitable for eggs
DISCUSSION
When you go to the market or grocery for

eggs, you know that the eggs you buy will have
come from a female chicken. Hence, egg is the
generic term for chicken egg. The preference
for chicken eggs over eggs from other fowl
and poultry goes as far back as 6000 BC in
Thailand where the chicken was favored for its
abundant egg production.
FRESHNESS
A quality fresh egg is distinguished when it is served whole. Other than
obvious signs, such as a bad smell, the quality of an egg is hard to determine
until it is cracked open. Hence, without breaking it, the test to tell a fresh egg
from a stale one is to place it in a glass of salt and water mixture example ½
teaspoon salt to 1 glass of water. If the egg sinks yet stand on its point, it is not
very fresh and need to be used soon. If it floats to the top, it is stale and best
discarded. Remember that as the egg ages, the air pocket inside it expands and
causes it to become buoyant.
Of course, you can always look for the following characteristics to determine
the freshness of an egg when it is cracked open - the yolk will have a strong
membrane that will prevent it from breaking easily; the white will hold its shape
and spread little.
You should take special care in storing eggs to retain freshness. Keep the
eggs in the refrigerator to prevent salmonella contamination.
EGG SIZES
The average large egg is approximately 55 grams. This weight varies from
egg to egg, which is why eggs are sold by a minimum weight per dozen. The
other sizes classified by weight per dozen include jumbo, extra-large, large,
medium, and small.
1. Jumbo - weighs 850 grams per dozen

2. Extra Large - weighs 840 grams per dozen
3. Large - weighs 745 grams per dozen
JUNIOR HIGH SCHOOL DEPARTMENT 1

4. Medium - weighs 650 grams per dozen

5. Small - weighs 560 grams per dozen
EGGS DISHES
The basic principle of cooking an egg is to always cook it at low temperature
until just done. As an egg is heated, it gradually becomes firm. The following are
examples of various egg dishes:
1. Fried Eggs
 Sunny-side up or “eyes open” - the yolk is yellow and

well-rounded. There should be no brown edges for the
white, which should be firm.
 Hard fried - the white and yolk are firm and not
rubbery.
 Basted eggs - the white is firm and the yolk is soft, pink,
and covered with a thin film.
Eggs rings are sometimes placed on the frying pan or grill to hold the
egg whites in a round, compact shape.
2. Boiled Eggs
Although we use the term ‘boiled eggs’ here, the fact is that “a perfectly
done egg in the shell is not boiled; it is instead simmered on the very cusp of the
boiling point”. More, hard cooked and soft cooked are
terms that accurately describe this process of cooking
eggs in their shell or ‘boiling’ them. To cook eggs this
way, follow these steps:
a. Place the eggs in a saucepan and pour enough
water to cover them.
b. Set over medium to high heat.
c. Bring the water to a rolling boil.
d. Turn off the heat and cover the pan.
e. Leave the eggs in the covered pan. For hard
cooked eggs, let them
stand for 10 to 15 minutes. For soft cooked eggs, let
them stand for 2to 6 minutes.
f. Cool boiled eggs under running water before peeling and/or serving.

3. Scrambled Eggs
There are various techniques on how to prepare
scrambled eggs. Standards for scrambled eggs,
nevertheless, do not change- they should be always be
soft, yellow, tender, and not watery. Adding water to the
eggs yields a tender product. Stirring in milk or cream
adds body and makes creamy, soft scrambled eggs.
4. Omelettes
Omelettes are a mixture of eggs, salt, and
pepper cooked in a pan over high heat;
omelettes cook so quickly. Omelettes are
made one at a time. Usually, two eggs make a
basic serving for one person. Omelettes are
usually folded when served plain or with a
filling, for instance cheese, mushroom,
chopped herbs, or ham.
5. Poached Eggs
Poaching is cooking eggs out of their shell in
simmering liquid like water with vinegar and salt,
although wine, milk, and stock is also used. To
prepare poached eggs, follow this procedure:
a. Fill a pan with water. Add vinegar.
b. Season with salt and bring to a boil.
c. When the water comes to a gentle boil, crack an
egg into a small container and slip it into the hot
water.
d. Scoop the egg with a ladle or spoon. Check its
doneness by gently pressing with a finger.
e. Slip the egg into a bowl of warm water. Once the
egg is cooled, trim off the loose whites.
f. Serve immediately.
ACTIVITY
Write True on the line if the statement is correct. Write False if the statement
is incorrect.
1. Large eggs weigh approximately 650 grams per dozen.
2. Eggs should always be cooked at low temperature.
3. A sunny-side up is lightly browned.
4. Milk adds body to scrambled eggs.
5. An omelette is cooked over low heat.
6. Poaching is cooking eggs with water and little vinegar.
7. It is basted egg if the white is firm and the egg yolk is soft.
8. Hard boiled eggs should be placed in the refrigerator to cool them.
9. Eggs can be stored at room temperature.
10. Scrambled eggs should always be soft, yellow, and not watery.

LESSON 1.2: COOKING CEREALS

AND PASTA
LEARNING OBJECTIVES
 Define cereals and pasta
 Enumerate the different kinds of cereals
 Identify pasta shapes
DISCUSSION
Cereals and pasta are major component of the human diet worldwide. Both
cereals and pasta are richly diverse and industries devoted to them are always
dynamic in that the versatility and providence of these two are being
rediscovered in new and exciting ways.
CEREALS
Cereal have been the source of life to people providing nutritional and
material needs since the dawn of civilization. Cereal are monocotyledonous
plants that belong to the grass family. Cereal crops that are grown for their
edible fruit are generally called grain. Cereal are a major source of
carbohydrates. They also contain proteins, fats, some vitamins, and minerals. The
most important cereals are wheat, rice, and corn. These three make up three-
fourths of the world’s grain production. Wheat is a major grain crop in Europe,
Canada, and the United States; rice is a major grain crop in the Philippines,
Thailand, Japan, China, and Malaysia. Corn is a chief grain crop in Mexico and in
Central, Northern, and Southern America.
Cereal grains like farina, oatmeal, and couscous are ground into flour and
used as sauce, dish, and soup thickeners that add substance and body to such.
Breakfast cereals are also very popular. These can be categorized into two: the
traditional or hot cereals requiring further cooking or heating before

consumption and the ready-to-eat or cold cereals that can be consumed from the
box of with the addition of milk. Examples of traditional cereals include oat,
farina, wheat, corn, and rice.
OAT CEREALS are of three types - old-
fashioned oatmeal, quick oatmeal, and instant
oatmeal. Old-fashioned oatmeal is made of
rolled oat groats and is prepared by adding
water and boiling up to 30 minutes. Quick oat
cereal consists of thinner flakes made by
rolling cut groats and is prepared by cooking
for 1 to 15 minutes. Instant oatmeal is similar
to quick oats but with additional treatments,
such as the incorporation of gum to improve
hydration; hot water is added but no other
cooking is required. The main steps in
producing traditional oat cereal include the
following: grain receiving, cleaning, drying,
hulling, groat processing, steaming, and
flaking.
FARINA - is essentially wheat endosperm in
granular form that is free from bran and germ.
The preferred wheat for producing farina is
hard red or winter wheat because the granules
of endosperm for these types of wheat stay
intact when hot cereals are prepared at home.
Farina cereal production begins with the
receiving and milling of wheat. Afterward,
traditional farina cereals are packaged.
WHEAT, RICE, AND CORN CEREALS - are
other traditional cereals. Whole wheat
traditional cereals include milled, rolled, and
cracked wheat products. Rice products have
yet to find acceptance as a hot cereal, although
rice can be ground into particles about the size
of farina and cooked into a hot cereal
resembling farina. Corn products include corn
grits are served primarily as a vegetable
accompaniment to the main breakfast item and
are not usually classified as a breakfast cereal
although they can be consumed as such.
Cornmeal, corn flour, and corn bran are used
primarily as ingredients in the preparation of
other foods and are not classified as breakfast
cereals.
Ready-to-eat cereals are typically grouped by cereal form rather than the
type of grain used. These groups include flaked cereals, whole-grain shredded
cereals, granola cereals, and oven-puffed cereals to name a few.

FLAKED CEREALS are from whole grain

kernels or parts of kernels of rice, corn, or
wheat. These are processed in such a way as to
obtain particles, called flaking grits, that form
one flake each. The production of flaked
cereals involves preprocessing, mixing,
cooking, delumping, drying, cooling and
tempering, flaking, toasting, and packaging.
Wheat, specifically white wheat, is primarily
used to make whole-grain shredded cereals.
The steps involved in producing whole grain
shredded cereal are grain cleaning, cooking,
cooling and tempering, shredding, biscuit
formation, biscuit baking, and packaging.
GRANOLA CEREALS - are ready-to-cook
cereals that are prepared by taking regular,
old-fashioned whole-rolled oats or quick-
cooking oats and mixing them with other
ingredients, like coconut, brown sugar, honey,
dried fruits, water, cinnamon, nutmeg, and
vegetable oil. The mixture is next spread in a
uniform layer onto the band of a continuous
dryer or oven. Afterward, the toasted layer is
broken into chunks.
OVEN-PUFFED CEREALS - are made almost
exclusively using whole-grain rice or corn, or
mixtures of these two grains. This is because
rice and corn inherently puff in the presence of
high heat and the proper moisture content. To
produce oven-puffed cereals, the grains are
mixed with sugar, salt, water, and malt then
pressure-cooked. Then after cooling and sizing
the grains, they are dried and tempered. They
pass through flaking rolls to be flattened
slightly then dried again. They are oven-
puffed, cooled, treated with antioxidants to
preserve freshness, and packaged.
PASTA
The word “pasta” is the Italian for “dough”. Pasta is a very simple food. The
usual basic ingredients are wheat flour or semolina and water. Alternatives
include potato flour, which is used in gnocci, and maize flour, which is used in
gluten-free products. Additional ingredients include egg, natural colorants like
spinach and tomato. The mixture of wheat and flour recognizable as pasta has
existed in many parts of the world since antiquity, but the quantity and the variety
of the forms found on the Italian peninsula and islands, served in so many ways,
are unique.
Durum wheat makes the best pasta. Its essential characteristics are its
hardness, gluten quality, and color. Pasta in the Italian style is almost universally

made from the milled product of durum wheat: semolina. Semolina is mixed with
water and the quality of both, according to is important.
COMMON PASTA SHAPES
ANELLINI - literally meaning “little rings”, this

pasta is made in the shape of tiny rings, both
with or without ridges. Durum-wheat flour and
water are the main ingredients for its
production in factories. Anellini is usually
cooked in broth.
FETTUCCINE - literally meaning “little
ribbons” fettuccine is made using wheat flour,
salt, eggs, and sometimes little water in homes.
Factories use durum-wheat flour, eggs, and
sometime water to produce fettuccine.
Moreover, the factory-made kind, both fresh
and dried, also exists often in packaged nests.
The pasta is boiled briefly in abundant salted
water.
LASAGNA - for homemade lasagna, wheat flour
and eggs are used; for the factory-made,
durum-wheat flour and water, but also soft-
wheat flour and eggs, are used. The shape of
the factory-made versions vary from the
producer to producer, ranging from a square
pasta to a wide noodle. Lasagna is boiled in
plenty of salted water, sauced, and baked.
PENNE - the name means “quills”. This is a
factory-made tubular pasta characterized by its
oblique cut. It is made from durum-wheat flour
and water. It exists both in smooth and ridged
versions, in different sizes, and boiled in
abundant salted water. Today, penne is one of
the most widely consumed pasta shapes in
Italy.
RAVIOLI - the ingredients of ravioli are wheat
flour and eggs, and sometimes water and salt.
In the modern version, the flour is sifted,
sometimes with a pinch of salt, and kneaded
long and vigorously with eggs and sometime a
little water. When the dough is firm and
smooth, it is covered and left to rest. It is then
rolled out with a wooden rolling pin into a thin
sheet and cut into small disks, squares, or
rectangles. A teaspoon of filling is placed in the
center of each piece. The shape of the ravioli
varies from place to place- half-moons,
rectangles, triangles- but the edges must

always be carefully sealed to prevent the filling

from escaping during cooking. They are
boiled, a few at a time, in plenty of salted water.
SPAGHETTI - is a long, stripped shaped
durum-wheat pasta, originally rolled by hand
and, later extruded through a die. Today, it is
long-format factory-made pasta produced in
different thicknesses. Spaghetti is boiled in
plenty of salted water. Vermicelli, which
literally translates into “little worms”, is the old
name for spaghetti.
ZITI - is a factory-made long tube made from
durum-wheat flour and water. Ziti is boiled in
plenty of salted water. The name means
“grooms” or “brides” are traditionally, this is
the pasta for feast days in different regions in
Italy.
ACTIVITY
A. Enumerate what is given in the following:
TRADITIONAL CEREALS READY-TO-EAT CEREALS
1. 1.
2. 2.
3. 3.
4. 4.
5.
B. Fill in the blanks with correct answers.
1. The name means “grooms” or “brides” are traditionally, this is the

pasta for feast days in different regions in Italy.
2. The name means “quills”.
3. Literally meaning “little rings”.
4. It is then rolled out with a wooden rolling pin into a thin sheet and
cut into small disks, squares, or rectangles.
5. Literally meaning “little ribbons”.
6. Which literally translates into “little worms”, it is the old name for
spaghetti.

PREPARING STOCKS, SOUPS, AND SAUCES
LESSON 2.1: COOKING SAUCES
LEARNING OBJECTIVES
 Discuss the different kinds of sauces
 Explain the methods in preparing basic sauces
DISCUSSION
A good sauce adds flavor to the food served such as meat, poultry, vegetables,
and pasta. Sauces provide a variety of flavors and textures, and give any dish a well-
blended taste and delicious aroma.
Some sauces compliment the flavor of dishes or give contrast and help in giving
a balance of flavor to rich-tasting dishes.
KINDS OF SAUCES
A. HOT SAUCES
1. Roux Sauce - at the start of cooking, this kind of sauce is

thickened. It is done by heating fat or oil and flour together.
The liquid is poured gradually while stirring. Other
ingredients can be added like chopped onions or other
kinds of vegetables. The flour thickens the liquid.
2. Starch-thickened Sauce - the thickening agent is added to the simmering until

the starchy flavor disappears. Corn starch has high content which makes it easy to
blend with liquid and thickens quickly. Other thickening agents are potato flour, rice
flour, cassava flour. These should be mixed with liquid to form paste before cooking.
It is called beurre manie when mixed with butter.
B. COLD SAUCES
1. Vinaigrette - there are various ways of making this sauce or

dressing. The ratio of oil and vinegar to use, what kind of oil,
though olive oil is usually used, which vinegar and the type of
mustard to mix with are factors to consider in making
vinaigrettes. Some variations done are adding herbs and garlic,
or using wine and cider vinegar.
2. Mint Sauce - fresh mint leaves and vinegar are combined

then little sugar is added to blend with the sharpness of
vinegar. Some chefs chop the mint leaves with sugar.
Because of its strong flavor, this sauce is served with roast
meat or grilled lamb.

3. Mayonnaise - it takes practice in making this sauce. The challenge is to be able

to come up with thick and smooth sauce. It is done by pouring the oil to the egg
yolks gradually and then whisking the mixture vigorously to dispense the oil. The
mixture should not separate.
METHODS IN PREPARING BASIC SAUCES
1. Grating - is reducing a large piece of food to coarse or fine threads. The use of
grater is required to get fine shreds of the food like cheese for use in the sauce.
2. Chopping - is cutting food into pieces. Carrots, onions, hotdogs, and bacon are
some examples of ingredients which are chopped and are added in sauces.
Sometimes, the ingredients chopped are mainly to give flavor and taste or a part of
the final sauce.
3. Whisking - is beating or whipping ingredients together. This is done by using a

wire whisk. Whisking vigorously is very effective in beating fluids. The oil and egg
yolks in mayonnaise are whisked to blend and stabilize the mixture.
4. Mixing - is combining ingredients together. When a recipe calls for mixing, it

means “stir with a spoon” until all the ingredients are fully distributed.
5. Blending - is mixing two or more ingredients thoroughly or by using a food

processor.
6. Straining - is pouring the sauce through a sieve or strainer. The fine mesh of the
strainer traps the solids, allowing the liquid to pass through.
7. Simmering - is considered “gentle cooking”. it is a few degrees before boiling

point. The bubbling at the top of the liquid should be sustained.
Seasoning sauces is a matter of personal taste and preference. There’s a need to

strike a balance to satisfy most of the customers or diners.
Bechamel Sauce (White Sauce)
Ingredients
½ cup butter
¼cup flour
1 liter milk
1 teaspoon salt or to taste
Procedure
1. Melt butter in a sauce pan.
2. Stir in flour, continue stirring for about 5 minutes.
3. Add the milk gradually to avoid lumps.
4. Stir briskly with wire whisk until thick and smooth.
5. Season with salt.

LESSON 2.2: COOKING SOUPS
LEARNING OBJECTIVES
 Define soups
 Identify some types of soups
DISCUSSION
Soups are usually served at the start of a meal and sometimes considered an
appetizer. It is also a popular item when a menu is offered.
TYPES OF SOUPS
Soups are classified into two - clear soups and thickened soups - though many
countries and regions have created soups that are not identified with this
classification.
A. CLEAR SOUPS - are thin and full of flavor. They are often served as an appetizer
or as a first course to a lunch or dinner. This kind of soup does not contain solid
ingredients like vegetables or meat. The following are examples of clear soups.
1. Bouillon - is the base from which all clear soups are made. Bouillon is a French
word which means broth. It is made from beef, chicken, and pork. Only lean meats
should be used for bouillon. The fat at the top should be remove. For chicken, use
meat and bones.
2. Consommé - is a clear and sparkling broth from bouillon. The preparation of this
soup involves a very important technique called clarifying. Clarifying is removing all
sediments so the soup is clear and sparkling. The bouillon is decanted before
clarifying. To decant means to pour off the liquid slowly and gradually without
stirring the sediment.
3. Broth - is the English name for bouillon. It is a thin soup but it is served with
different kinds of garnishing. For example, chicken soup with vegetables and beef
broth with tomatoes.
B. THICKENED SOUPS - include vegetables soups, creamed soups, and purees.

They are also called potage in French.
1. Vegetable soups - contain a generous amount of diced or cubed vegetables and

sometimes meat and cereals. This is considered a filling soup and flour and potatoes
are usually used for thickening. Stocks, bacon fats, vegetables, and garnishes are
some of the essential ingredients.

2. Creams soups - are the most craved kind of soup. These have the consistency of a
thick cream and are smooth and velvety. These soups are named according to
ingredients used. Some examples are cream of mushroom soup and cream of potato
soup. The base of these soups is chicken or beef stock and thickened with light or
heavy cream or by roux (fat and flour). A deluxe cream soup made from shellfish
such as crabs, oysters, or shrimps is called bisque.
3. Purees - is the French word for mashed. Any ingredient forced through a food
blender or processor is pureed. Making vegetable pulp for cream soup is making a
puree.
WIDELY-KNOWN SOUPS
SINIGANG SOUP-is famous in the Philippines.

It is made from tamarind with kangkong tops
or string beans using pork stock.
FRENCH ONION SOUP - is the most popular

and the simplest of all French soups. It
contains sauteed diced onions and chicken or
meat stock. It is usually topped with crusty
bread like French bread.
OLLA PODRIDA - is a famous soup of Spain. It

is a puree of black beans, hot sausages,
chicken, and ham.
WANTON - is a chicken, shrimp, and spinach

soup from China. Minced meat is placed inside
a wrapper called wanton. It is mixed with
spinach leaves, pechay leaves, and sometimes
shrimp.
BOUILLABASE - is a soup famous from France

and New Orleans. It is a heavy soup and is
considered a meal since it contains chunks of
fish, lobsters, oysters, and shrimp.

LESSON 2.3: COOKING STOCKS
LEARNING OBJECTIVES
 Define stock
 Enumerate the four kinds of stocks
 Discuss the principles of cooking stocks, equipment and proper storage
DISCUSSION
Stock is a thin liquid made from boiling the bones, trimmings, and scraps of
meat, chicken, or fish to extract the flavor and nutrients. Since preparing or making a
stock is important, you should understand the proper steps in preparing a fine and
flavorful stock. A good rich stock is the foundation of all soups.
KINDS OF STOCKS
1. White stock - is very pale in color and is lightly flavored. The finest white stocks
are extracted from veal. But pork and chicken bones may also be used. The
proportion of water to the ingredients affects the quality and richness of the stock.
2. Brown stock - is made from beef bones. Cooking of brown stock takes four to six
hours of simmering to extract the flavor. A good brown stock has a deep reddish
brown color.
3. Chicken stock - should be pale yellow because of the chicken fat. This is usually
seen when cooking free range or native chicken. This stock should have a rich
chicken flavor.
4. Fish stock - has rich fish flavor and is very pale. This kind of stock should be
highly seasoned. Fresh fish should be used for fish stocks. Finest fish stock comes
from tails, heads, and backbones of fish. White wine can also be mixed with fish
stock.
COOKING STOCKS
The principles in cooking stocks are the same for all types:
1. Use cold water for making stock.
2. Cook the stock slowly. Simmer, do not boil to avoid blending of fats and impurities
to the liquid, making it cloudy.
3. Skim the stock carefully and remove the scum.
4. Cool the stock as quickly as possible.
5. Refrigerate the stock immediately.
EQUIPMENT
1. Stock pot for the quantity of stock to be cooked, the correct size should be chosen

2. Meat saw or cleaver for cutting the bones

3. Long handled ladle for stirring or mixing
4. Skimmer for removing the scum
5. Sharp knife and chopping board for cutting other ingredients like vegetables
PROPER STORAGE
Since stock is full of protein nutrients, it is subject to bacterial growth which will
cause the stock to spoil. These guidelines will help in storing stocks:
1. Drain the stock through a cheese cloth or through a fine mesh strainer into a clean
pot.
2. Cool immediately. The stock will cool faster if the pot is submerged in water.
3. Stir occasionally.
4. Place covered pot in a refrigerator. Remove fat when the stock is to be used.
5. The stocks can be stored for 2 to 3 days in the refrigerator and 7 to 10 days in the
freezer.
ACTIVITY
A. Encircle the letter of the correct answer.

1. The finest white stock is extracted from
a. chicken c. beef
b. Veal d. fish
2. Brown stock is made from

a. brown vegetables c. fish bones
b. Beef bones d. chicken bones
3. Chicken stock is usually
a. very pale c. pale yellow
b. lightly brown d. yellowish

4. Stock will be flavorful and nutritious if

a. it is simmered c.it is steamed
b. It is boiled d.it is mixed with some ingredients
5. Stocks when refrigerated usually lasts for

a. two to three days c. six to seven days
b. four to five days d. eight to ten days
B. What is stock? How do you store stocks? Discuss comprehensively.

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COOKING POULTRY AND MEAT
LESSON 3.1: IDENTIFYING

POULTRY AND GAME
LEARNING OBJECTIVES
 Discuss the commercial poultry
 Identify the factors that cause spoilage of poultry meat
DISCUSSION
Throughout the world, poultry meat

consumption continues to increase in both
developed and developing countries. In 1999,
global production of broiler chickens reached 40
billion for the first time and, by 2020, poultry is
predicted to become the overall meat of choice.
This increase can be attributed to the universal
popularity of poultry products. They are popular
because, according to G.C. Mead in Poultry Meat
Processing and Quality, “they are not subject to
cultural or religious constraints and the meat itself is
perceived as wholesome, healthy and nutritious, being relatively low in fat and
with a more desirable unsaturated fatty-acid content than other meats.” Most
importantly, high-quality poultry products are available to many people at
affordable prices, although production costs vary widely around the world.
COMMERCIAL POULTRY
When considering the global marketplace, poultry refers to any

domesticated avian species, and poultry products can range from a slaughtered
carcass to a highly refined product such as a frankfurter or nugget. Poultry
commonly available in the market include chicken, turkey, duck, goose, guinea
fowl/guinea hen, pigeon, pheasant, and quail.
Chicken has white and dark meat and when

prepared without its skin has little fat. It is adaptable,
economical, readily available fresh or frozen, and
can be prepared in a variety of ways. The classes of
chicken include the following: broiler/fryer, capon,
Cornish game hen, fowl, stewing hens or baking
hens, roster, poussin. The Bureau of Agricultural
Research (BAR) under the Department of Agriculture
(DAR) claims that chicken broiler and egg
production are the most progressive animal
enterprises in the country today. Note that capons
are of similar size to roasters.

Turkey has white and dark meat

and when prepared without its skin
has little fat. It is economical and
adaptable to many cooking methods.
Young tom and hen are classes of
turkey.
Duck is a dark meat bird. The most commonly

prepared is the broiler or roaster duckling. Duck has a
high percentage of bone and fat to meat. Duck classes
include ducklings (broiler/fryer), roaster, and mature.
Aside from its meat, ducks are raised in the Philippines for
their eggs.
The balut (boiled incubated duck’s egg) is sold

daily throughout the archipelago for its delicious
flavor and nutritive value.
Goose is a very fatty dark

meat bird. It is usually roasted. Young and mature are the
classes of goose.
A guinea is a domesticated game bird. It has

a tender light and dark meat with little fat. It is a
popular in Europe. The classes of guinea fowl
include the baby and mature ones.
The pigeon is one of the oldest birds known to

humans. The most common edible form found in the U.S
is squab, which has dark, tender meat with little fat.
Squab and pigeon are the classes of pigeon.
Pheasant is the most popular game bird in the

U.S. Farm-raised birds are available fresh or frozen.
The meat is mildly flavored and the hen is tenderer
than the cock.

The quail is the most commonly available game

bird and is related to the pheasant. Quails are small,
lean birds. The popular European and California
species are farm-raised. In the Philippines, “on a
commercial scale, quail raising has not attracted the
interest of investors because of the lack of data
particularly with regards of feeding. Many people
who into quail raising are usually hobbyists who are
not income-conscious.”
POULTRY MEAT SPOILAGE
According to G.C. Mead in Poultry Meat Processing and Quality, “the

conditions under which poultry are offered for sale differ widely around the
world, but only in more developed regions is there extensive use of refrigeration
for the raw meat. Elsewhere, marketing may involve the sale of live birds, on-the-
spot slaughter or same-day slaughter and sale.” In all cases, however, Mead
writes that it is recognized that poultry meat is a highly perishable commodity,
the main reason being that it provides an excellent medium for microbial growth.
Factors that cause spoilage of poultry meat include the following:
1. Storage temperature. This is the main factor that affects the shelf life of raw
poultry meat whose spoilage is mainly due to microbial growth and metabolism.
Note that poultry products are subjected to fluctuating temperature during
processing, storage, distribution, and retail sale.
2. Microbial condition. This refers to the initial bacterial load of the freshly
processed product. Brown (in Sams,2001) “demonstrated that an increase in the
initial bacterial load results in a concomitant dramatic decrease in shelf life. This
effect is due to the fact that much less time is required for bacterial populations to
reach numbers that are high enough to produce spoilage defects when bacteria
are high in number initially.”
3. Evisceration. Although most poultry are purchased fully eviscerated or as cut-

up parts, another factor purported to affect the shelf life of fresh poultry is
whether or not the carcass has been eviscerated. Lockhead and Landerkin (in
Sams, 2001) “determined that eviscerated chicken carcasses developed spoilage
odors sooner than New York-dressed (uneviscerated) chickens held under
similar conditions.” These authors attributed the increase in spoilage rate and
spoilage bacteria on fully eviscerated poultry to the fact that the abdominal
region of the carcass is open to contamination and the water used for washing
these carcasses may be means of spreading spoilage bacteria.
4. Breast meat color. A study by Allen et al. in 1997 concluded that darker broiler
breast meat fillets have a shorter shelf life than lighter breast fillets, and the
shorter shelf life may be due to differences in pH.

5. Other factors that cause spoilage of poultry meat include storage on ice, film,
permeability (when meat is vacuum-packed in an oxygen-impermeable film),
scalder water temperature, and chlorination of the chiller water.
REFRIGERATOR HOME STORAGE

Follow these tips o store poultry and game to be able to use them at top
quality:
1. Take note of the expiration date of purchased products.
2. Refrigerate purchased products promptly. Remember to ensure that the fridge
is clean, sanitized, and odor-free. Store poultry together, apart from any
other type of food.
3. Freeze poultry if you will not use it one to two days after purchase.
4. Follow the FIFO (first in, first out) rule. Use the first items purchased to ensure
quality and safety.
5. Follow the handling recommendations on the products.

LESSON 3.2: PURCHASING,

HANDLING, AND STORING MEAT
LEARNING OBJECTIVES
 Discuss the market forms, kinds and cuts of meat
 Explain safe handling and storage of meat products
DISCUSSION
Traditionally, meat was considered a highly nutritious food, highly valued

and associated with good health and prosperity. Hence, for ages, meat and meat
products have constituted some of the most important food consumed in many
countries around the world.
Market forms, kinds, and cuts of meat
The market forms of meat are fresh, chilled, frozen, and cured or processed.
The kinds of meat sold in markets include beef, pork, veal, lamb, and mutton,
goat, and carabeef.
Primal cuts are the basic sections from which steak and other subdivisions of
meat are cut. The toughest cuts of beef are the leg and neck. These areas are the
most muscular, that is why. The further you go from the ‘hoof and horn’ the more
tender the meat will be. The most commonly known cuts of beef come from the
upper half: chuck, or ground hamburger meat, rib eye steak, short loin, sirloin,
tenderloin, and round. Because these are closer to the middle body, these cuts
are tender and used more often than cuts from the lower half, which contains the
brisket, shank, plate, and flank cuts. The lower half cuts are commonly used in
stews and soups or with marinades and moist cooking methods like braising.
The best beef cut is lustrous and crimson colored, firm to the touch, and have
a slight fragrance. The tenderest meat will have steaks of white fat, called

marbling, and will have been aged for at least twenty-one days. Although
cooking preferences vary, the general consensus is that beef is cooked until
medium rare-pink on the interior and slightly browned on the exterior.
The veal industry uses cows that are less than twelve months of age. Veal
meat is succulent and lean, and is considered a luxury meat among beef
connoisseurs and chefs. An ideal veal cut should appear moist and milky white to
slightly rose colored. The primary choice cuts from veal calf are the rum end of
the loin, the loin itself, ribs, and fillet. The next best cuts are shoulder, breast,
flank, and upper ribs.
Can you believe that you can eat every part of a pig but its squeal? All cuts of
pork in head, blade, shoulder, loin, spare ribs, belly side, leg, and hock are used
in everyday pork recipes. The best cut of pork is firm and pink. Pork should not
be too red, too white, to fatty or damp.
Lamb, hogget, and mutton are meats derived from domestic sheep. Lamb
(meat of young sheep under twelve months) is the most expensive of the three
varieties. In France, lamb is the traditional meat served on Easter Sunday. Lamb
should be firm to the touch and color ranges from red to dark pink. Hogget refers
to a young male sheep or maiden ewe with no more than two permanent incisors
in wear. Mutton (meat of adult sheep) is dark red with firm, white fat. It is used in
England, Scotland, Wales, Australia, and New Zealand.

Goat meat is regularly consumed in the Philippines. Considered very close to

sheep, goats are raised and slaughtered using the same classifications as sheep.
The three age groups are kid, wethers, and chevon or mutton. Goat meat is lower
in saturated fat, cholesterol, and calories while high in protein and iron,
compared to other meats, including chicken.
Carabeef or meat of carabao is safe to eat even by people with heart

problems and those who are allergic to meat. It contains fewer calories, less fat
and cholesterol than most meat. More, carabeef is nutrient-dense or
concentrated. It does not shrink in cooling and only a little of it is needed to
satisfy a person. This quality makes it a suitable ingredient in locally produced
corned beef and comminuted products such as longanisa, hotdogs, bologna, and
chorizos.
SAFE HANDLING AND STORAGE OF MEAT PRODUCTS
The risk of food-borne illness linked with meat products is very high. This
risk can be minimized by ensuring that appropriate and feasible preventive and
corrective measures are taken at each stage of the production process where
safety hazards occur, for which a possible strategy is the implementation of
Hazard Analysis Critical Control Point systems in every establishment.
Remember that the general rule is that all uncooked and precooked meat
products must be properly stored, handled, and cooked to ensure public safety.
To prevent food-borne illness, foods must be cooked properly to their individual
minimum internal temperatures, promptly chilled for storage if not consumed
immediately, and kept at proper storage temperatures. Food handlers must
always take care not to cross-contaminate food. Also, food handlers must wash
their hands with hot soapy water before and after handling raw or cooked meat
products. Below are other safety tips:
1. Do not use the same cutting boards or utensils for both raw and cooked meat
products without proper cleaning of the items between usage.
2. Store raw meat products away from other cooked or raw food items.
3. Store meat following the First In, First Out (FIFO) rule.

ACTIVITY
Identify what is being referred to in each statement. Write your answer on the
line.
1. When an animal is butchered, it is first separated into a number of large
sections called the ________________.
2. ________________ (streaks of white fat) is an important factors in grading beef
quality.
3. ________________ is the meat of adult sheep.
4. The toughest cuts of beef include the ________________ and the neck.
5. ________________ is the traditional meat served on Easter Sunday in France.

LESSON 3.3: PREPARING AND

LEARNING OBJECTIVES
 Discuss the different tools, utensils, and equipment
 Identify the different cooking methods of poultry and meat
DISCUSSION
Tools, Utensils, and Equipment
From preparation to cooking, presentation to cleanup, kitchen tools, utensils,

and equipment are essential. Regardless of your cooking expertise, you need the
right tool to get the job done. You need not own and ready all cookware and tools
in the market though. You only need to have a few versatile basics like the
following:
1. Saucepan for all purpose cooking
2. Strainer for all purpose draining and straining
3. Metal tongs for turning cuts of meat or poultry while cooking or browning
4. Measuring spoons for measuring small quantities of ingredients
5. Stockpot for making stock or for boiling or steaming large quantities of
ingredients
6. Kitchen scissors for convenient cutting and trimming of ingredients
7. Cast-iron broiler pans with ridged surface for elevating food above any fats
released during cooking
8. Frying pan
9. Sauté pan
10. Pepper mill
11. Kitchen towel for cleanup
12. Pot holders as protection from hot cookware
13. Ladle for serving soups and stews, or for easy transferring of liquid or
semiliquid mixtures
14. Dry measuring cups
15. Liquid measuring cups
16. Knives for paring and slicing. Ensure that your slicing knife and paring knife
come with sharp,
stainless-steel blades securely attached to sturdy handles that feel comfortable in
your hand.
17. Carving fork for carving poultry
18. Assorted kitchen tools like spoons for removing pieces of food from liquids,
wire whisk for beating eggs,
whipping cream, and blending dressings and sauces, among others.

METHODS OF COOKING
1. DRY HEAT METHOD

a) Bake - to cook in an oven with dry, hot air
b) Broil - to cook food usually cut into pieces, uncover under a direct heat
source
c) Grill - to broil over hot coals or on a griddle
d) Roast - to cook whole meat, and poultry uncovered in dry, hot air
e) Barbecue - to roast slowly on a rack or spit over hot coals or some other
direct heat source and baste with a spicy sauce
f) Fry - to cook food in fat. There are several variations of frying depending on
the amount of fat used.
 Deep-fat fry - food cook is immersed in large amount of oil
 Sauté - cook food using a small amount of oil in a pan; this is usually done in
garlic and onion
 Stir-fry - a Chinese cooking technique done by tossing constantly the
ingredients in hot oil for a few minutes.
2. MOIST HEAT METHOD
a) Boil - to cook food in hot liquid, having bubbles that rise to, and break on, the
surface of the liquid
b) Braise - to cook large pieces of meat or poultry slowly over low heat in a
small amount of hot liquid in a tightly covered pan
c) Simmer - to cook food in liquid that is just below the boiling point
d) Steam - to cook food in vapor produced by a boiling point
e) Blanch - briefly cook in boiling liquid and then immerse in cold water to stop
further heating. This is usually done with fruits and vegetables.
f) Poach - to cook food using a temperature lower than simmering that for. It is
used to cook very delicate food such as eggs-out-of-shell and
POULTRY DISH
Try the following recipe.
Chicken Teriyaki
Ingredients
1 kg. Chicken, cut into pieces
1 lemon, juiced
1 clove garlic, crushed
1-piece small ginger, grated
2 tsp. soy sauce
2 cups pineapple juice
Procedure
1. Marinate chicken in a mixture of lemon, garlic, ginger, soy sauce, and pineapple juice for
2 hours.
2. Place the chicken on a baking dish and pour the marinade.
3. Bake uncovered until tender.

Safe and Hygienic Practices, and Waste Minimization when cooking
It is always recommended that you follow safe and hygienic practices, and
waste minimization techniques when cooking:
1. Follow correct personal hygiene rules before cooking.
2. Ensure that cooking utensils and containers are clean.
3. Beware of removing lids from saucepans when contents are boiling to avoid
steam burns. Remove lid away from the body.
4. Use a pot appropriate to the size of the recipe.
5. Use appropriate heatproof gloves when removing a container from the stove or
oven.
6. Be very careful when lifting or transporting a hot container.
7. Reuse liquid where possible.
8. Be careful when removing baking pans from the oven to avoid getting burned.
9. Always keep in mind that the grill is a hot area. Exercise caution when placing
and removing food.
10. When steaming, water used that was not turned into steam can be reused.

COOKING FISH AND VEGETABLES
LESSON 4.1: COOKING FISH

AND SHELLFISH
LEARNING OBJECTIVES
 Categorized fish by their habitat, body shape and fat content
 Discuss market forms and cleaning fish and proper storage
DISCUSSION
Fish and shellfish are two distinct groups of seafood. Fish, according to the
chefs of Le Cordon Bleu (2011), have a backbone to sense changes in their
aquatic environment, gills that enable them to breathe oxygen, and limbs in the
form of fins. Shellfish, on the other hand, have exoskeleton, or shell. Crustaceans,
like shrimp and lobsters, under the category of shellfish but are echinoderms
and are related to sand dollars, starfish, and sea cucumbers, the latter being the
other echinoderm consumed by humans.
FISH VARIETIES
Fish is categorized by their habitat, body shape, and fat content.
1. Habitat - fish can be divided into two primary groups: freshwater and saltwater
(marine) fish. Our oceans hold 58 percent of the world’s fish population, whereas
41 percent inhabit lakes, rivers, and streams. One percent of fish inhabit both
and are referred to as anadromous fish. Fish breathe oxygen by pushing water
through their gills, by either gulping the water or by moving through the water
with their mouths open. The functions of the gills, kidneys, and air bladder differs
between marine fish and freshwater fish based on their response to the amount of
salt in their environment. Nonetheless, both fishes have same salinity content in
their bodies.
The scales on a fish act as a barrier that prevents too much water from being
absorbed. The scales are arranged like shingles on a house, overlapping each

other. And never be bothered by the sliminess of fresh fish. The sliminess is a
sign of its freshness for the slime acts as a sealant to further protect the fish from
the water. A dry fish is one that has been out of the water too long.
2. Body Shape - the environment affects the shape of a fish’s body.
 Round fish - are tubular in shape and the term

describes fish that move in open and moving water.
Their shape is sometimes further described as
torpedo, especially for fish that must be able
to move quickly such as tuna. Salmon, trout, and
sardines are other examples. The body is
symmetrical with the eyes located on both sides of the
head. Round fish will produce two equal-sized fillets.
 Flatfish - tend to be more stationary, lying flat

against the bottom of their watery habitat. They are
non-symmetrical in that they produce
four fillets of different sizes. Examples include
brill, halibut, plaice, sole, and tilapia.
3. Fat Content - fish with less than three percent fat are considered lean and their
flesh is almost white in color and mild tasting. Oils are concentrated in the liver of
these fish. Example of lean fish include cod, sole, and halibut. Fatty fish, in
contrast contain 12 to 30 % fat and distribute their body’s oils throughout the
flesh. The flesh is therefore darker in color, with firm texture and stronger flavor.
Salmon, mackerel, and eel are fatty fish.
MARKET FORMS AND CLEANING FISH

Steps in cleaning fish
1. Open the gill cover of the fish to expose the gill. A fresh fish will have bright
red gills.
2. Pull the gill cover as wide open as possible.
3. The gill is arc shaped, so slip your finger underneath.
4. With a pair of scissors, snip the gill off at the bottom of the chin of the fish.
5. Carefully pull the gill to remove the guts of the fish. Discard. Remove the gill
from the other side.
FISH AND SHELLFISH DISHES
PROPER STORAGE
Fish and shellfish are most appreciated by consumers as fresh or relatively

unprocessed product. Nonetheless, they deteriorate fast and some form of
preservation is needed to prevent microbial spoilage and loss of quality.
Freezing acts as a preservative by reducing the temperature at which chemical
reactions take place and by lowering water activity, which inhibits microbial

growth. Fish can be frozen as whole fish, as fillets, or as a range of coated and
shaped products.
At home, store fish and shellfish in tightly covered containers or plastic bags
in the freezer. Raw fish and shellfish stored inside the fridge last for at least two
days. Properly packaged frozen fish last for a couple of weeks. Always check the
date stamp/code of packaged fish for quality control.

LESSON 4.2: PREPARING

AND COOKING VEGETABLES
LESSON OBJECTIVES
 Define vegetable
 Identify the various vegetable classification
 Discuss some tips in selecting vegetables wisely
 Explain the market forms of vegetables
 Discuss the proper vegetable storage
DISCUSSION
Do you know that the term vegetable is neither

botanical nor scientific? Vegetable is a culinary term
referring to “parts of plants that are consumed,
sometimes raw, and when cooked, prepared as a
savory dish or accompaniment.
” Furthermore, “the plants themselves belong to
different families and species, and different parts are
consumed, ranging from the roots to the stalk to the seeds. The myriad of
vegetables eaten today once grew in the wild and were cultivated by different
cultures. Some are hybrids, which are the offspring that result when crossing
different plants.
VEGETABLE CLASSIFICATION
Vegetables are presented by separating them into various categories: roots,

bulbs, shoots, tubers, leafy greens, brassicas, fruit vegetables, and pods and
seeds.
1. Roots - roots, tuberous roots, or taproots are a
part of the plant that grows underground. These
are used in cooking for their flavors and
nutritional properties. Examples include beets,
carrots, turnips, cassava, gabi, and radish.
A tuber is “an engorged, nutrient-storing

stolon or bud, located just below the soil surface
and the stem of the plant; it is not a root. The
potato is a celebrated tuber by many cultures
over the centuries. The sweet potato, although
called potato, is a distant relative of the potato. Unlike potatoes, the sweet potato
has edible shoots and leaves that are best eaten when immature. Moreover,
sweet potatoes are never eaten raw, and are best prepared baked because most
of the nutrients lie just beneath the skin.

2. Bulbs - the edible portion and the most nutrient-enriched part of some
vegetables grows underground in a bulbous shape. This shape is comprised of
many fleshy layers that overlap and act as a sponge to bring nutrients to the
plant. Onions, leeks, garlic, and shallots are examples. They are flavorful and
versatile. An excellent addition to most preparations because of their perfume
and texture, they enhance any dish in which they are used.
3. Shoots - vegetables more often than not contain a

large amount of fibrous vascular tissue that
continues to build as the plant matures. Celery,
fennel root, asparagus, and artichokes are
shootvegetables.
4. Leafy Greens - leafy vegetables, like spinach,

watercress, bokchoy, lettuce, Swiss chard, and
sorrel, are very delicious. They can be eaten raw,
pickled,cooled, or marinated.
5. Brassicas - this is a family of plants that

belong to the mustard family. Examples include
broccoli, cauliflower, Brussels sprouts, cabbage,
and cauliflower.
6. Fruit Vegetables - the term fruit, unlike the term

vegetable, is a botanical designation that refers to the
reproductive part of the plant, the ovary. An easy rule
of the thumb is to remember that fruits usually contain
seeds, although there are exceptions. Tomatoes,
cucumbers, avocados, squash, eggplant, bell
peppers, and chilies are vegetable fruits. Botanically
speaking, the presence of seeds defines them as fruits, but culinary speaking,
they are prepared as a vegetable; that is, they are
traditionally used in savory preparations.
7. Pods and Seeds - legumes are simple dried fruit

contained in a long pod that opens along a seam on two
sides. They are celebrated for their nutritional
properties. Most are rich in fiber, protein, B vitamins,

iron, and vitamin C. Corn, green peas, string beans, and shelling beans belong
to this category.
VEGETABLE SELECTION
Eat local, eat seasonal. Have you heard of this phrase? How many times have
you heard it? Certainly, claims Russ Parsons in his book How to Pick a Peach: The
Search for Flavor from the Farm to Table, it seems like an idea that should have
been obvious to many from the start. After all, he writes, it is exactly what all
good cooks have done since time immemorial. If it now seems new, it is because
the comfort, ease, efficiency, and economy due to modern science and
technology has had effects on people’s appreciation of the bounty each season
brings. Nonetheless, still, people’s eating habits are tied with the seasons.
Cooking with vegetables in season has benefits. One, you will find yourself
cooking with ingredients that are at their best. Two, cooking with the best
ingredients helps guarantee the quality of your dish. Three, you will be saving
money. Transportation comes at a price, and so does the scarcity that is the
nature of out-of-season fruits and vegetables.
What follows are tips in selecting vegetables wisely:
1. Cabbage/bok choy/pechay - choose cabbage heads

that are solid, hard, and heavy. Avoid any heads with
discolored or damaged leaves or stems that appear dried
out. Sellers frequently ‘tidy up’ cabbages by trimming the
bases and discarding any faded leaves. Avoid any that
looks as if they have been overworked. Choose pechay
and bok choy leaves that are sturdy.
2. Carrot - choose carrots whose skin is smooth and free

of holes or cracks. In addition, the darker the orange
color of the carrot, the better.
3. Garlic - buy garlic in whole heads with solid, well

filled cloves. Avoid ones that have loose papery skin
covering the cloves. This is a sign of shrinkage that
comes with drying out. There should be no sprouting
too.
4. Ginger - look for ginger that has plump flesh and smooth, not wrinkled, skin.

5. Greens - these should be rigid, crisp, firm, and

free from damage when you buy them. There
should be no signs of wilting. Avoid greens with
black spots on the leaves; these spots are a sign of
breakdown.
6. Okra - is made up of edible pods with seeds inside.

Hence, buy okra whose pods are tender and young.
Mature ones are dry and hard. Remember too that
fresh okra is green in color.
7. Mushrooms - belong to the fungi family. However, for

the purposes of cooking, they are considered plants.
Select mushrooms that are firm, free from slime, with no
molds or bruises, and with smooth caps. Mushrooms are
absorbent so avoid exposing them in water. Do not use
wild mushrooms in your cooking unless these are
identified by experts to be edible.
8. Squash - look for squash with a hard shell;

deep, vibrant colors; a hard, corky stem; and a
deeply colored resting spot.
9. Potatoes - the starch content in potatoes vary

among the different varieties. This gives potatoes
different properties when cooked. Some are
better for boiling or baking but they can be used
for both. Look for ones that are firm to touch and
free of cracks. Look for ones too that have good
color and are round or oblong shaped.
10. Eggplant - can be violet, black, green, alabaster,

or red-orange. They can be striped or ruffled too.
When choosing an eggplant, pick one that is heavy
for its size; that it will be the freshest. Also, feel the
skin. If it is a round eggplant, the skin should be taut
and almost bulging. The long, thin eggplants are
often slightly softer, but they should not be so soft
that skin is wrinkling.
MARKET FORMS OF VEGETABLES
The market forms of vegetables include fresh, canned, frozen, and dried
vegetables.

The color, flavor, and texture of fresh vegetables will tell that they are at their
best. They are nutritious too because of their freshness prior cooking. The price
of fresh vegetables is lower compared to the other forms.
To put it simply, canned vegetables are raw vegetables that were cleaned,
placed in sealed containers, and underwent processing at high temperatures for
a certain period of time. Some canned vegetables are seasoned or sauced.
Canned vegetables are convenient to serve since they are already cooked
during the canning process. Remember to immediately discard cans with bulges.
Frozen vegetables, often sold in packs, are almost as convenient to serve and
use as canned vegetables. They require space in the freezer and some cooking
though. Freezing is effective when preserving vegetables because this inhibits
the growth of spoilage-causing bacteria. Also, the color of the vegetables is
retained when frozen. Note that most frozen vegetables cannot be cooked without
thawing first. Leafy greens, such as spinach, cook more evenly if partially thawed
before cooking.
Several vegetables are commonly preserved by drying, with the exception of

beans and peas, among others. Drying alters the flavor, texture, and appearance
of vegetables but the process tends to make the vegetables digestible.
PROPER VEGETABLE STORAGE
The storage of vegetables is practiced for various seasons. One, the decision
to store may be part of orderly marketing, where the storage period is usually
short, to allow for accumulation of sufficient produce by a grower or group of
growers to send to market. Two, vegetables may be stored in wholesale markets
during the period when they are being sold. Three, they may also be stored
when the price at a particular time is low to await an increase in price. Four,
certain crops are stored for long periods of time to extend the duration of their
availability. Long-term storage, nonetheless, can be expensive and require a
high level of technical knowledge of the crop.
There are different methods and structures that help store produce. Those
that do not require refrigeration include in situ (delaying the harvest crop until it
is required), burying, pits, cellars, barns, clamps. Refrigerated storage, on the
other hand, bank on the notion that the lower the storage temperature for
vegetables down to their freezing point, the longer is the storage life.
Different vegetables demand different storage procedure and requirements.

Cabbages and greens should be refrigerated immediately in a humid
environment, such as the crisper drawer. Keep greens in plastic bags, but if you
are going to store them for very long, slip in a paper towel to absorb any
condensation. Store mushrooms in paper bags, and carrots, beets, radishes, and
turnips in plastic bags or some other moisture-absorbing containers in the
refrigerator. Ginger can be frozen or placed in an airtight container protect it
from moisture. Tomatoes, like squash, tubers, and beans, need not be stored in
the refrigerator. Putting a tomato in the refrigerator will kill the flavor faster than
anything. Store tomatoes in a cool, dry place away from direct light. If they are

slightly under ripe, they will soften in a day or two. Potatoes, storage onions,
shallots, and garlic should be stored in a cool, dry place away from light.
Eggplants’ skin is susceptible to water damage so the best solution is to store
them in the crisper drawer of the refrigerators, in a plastic bag with a crumpled-
up sheet of paper towel to absorb excess moisture. Kept this way, they will be of
acceptable quality for up to a week.

PREPARING INGREDIENTS AND COOKING MEALS ACCORDING TO
RECIPE
LESSON 5.1: PURCHASING, RECEIVING,

AND STORING FOOD SUPPLIES
LEARNING OBJECTIVES
 Discuss and explain the proper purchasing, receiving, and storing of food
supplies
DISCUSSION
Purchasing is a process of
acquiring goods or products with the
right specifications at the right price
from reliable sources. It is also an act
buying. Purchasing is a complex
activity because it involves a lot of
decision-making in obtaining the
best quality items with the least
amount of money, time, and energy.
A good purchasing personnel must
know what goes in and out of the
food service establishment and the
standard procedures from
purchasing to storing of goods.
FOOD PURCHASES
1. Perishable food. These are food items that have
short shelf life after they have been purchased. These
are items that are liable to spoil or decay. These
include meat,poultry, seafood, fruits, vegetables,
butter, and egg.
2. Staple food. These are food items that can be kept at

room temperature like groceries and canned goods.
3. Contract items. These are basic items that are
purchased or consumed on a daily basis. Some
examples are coffee, milk, cooking oil, ice cream,
noodles, bread, and others. Baked goods are
purchased daily because of their extremely perishable

RECIPE
nature.
PURCHASING GUIDELINES
Here are some basic rules to follow in purchasing food supplies:
1. Buy by weight if possible
2. Buy by quantity and size if possible
3. Buy by brands or trade names
4. Buy food in season
5. Buy items with longer expiry dates
A. Purchasing Meat
1. Meat sold in the market should have
passed meat inspection. A stamp appears
on the meat showing that the meat has been
inspected for quality control.
2. Meat may come pre-packed: fresh or
frozen, in transparent wrappings and
displayed in refrigerated shelves for self-
service. The package is labeled with the
type and the cut of the meat, weight, and price.
3. In some supermarkets and public markets, different kinds of meat may be
displayed unwrapped and comes in different cuts and sizes. It can also be fresh
or frozen.
4. Fresh meat is not discolored and is free from unpleasant or foul odor.
5. It is highly recommended that you should buy only the exact quantity that you
need for food preparation.
B. Purchasing Chicken
1. A good quality chicken is plump, full-breasted, and the breastbone is covered
with flesh.
2. The color may be off-white or light yellow, depending on the breed. Dark
colored flesh and skin means that the chicken is not fresh.
3. The skin of mature poultry is dry and coarse.
4. Legs and thighs must be covered with flesh.

RECIPE
5. The fat of the chicken must be under the skin and down the back, over the
thighs, and along the sides. Overly mature chicken have excess fat.
6. Fresh chicken meat is free from discoloration and foul odor.
C. Purchasing Seafood
1. All seafood should be bought fresh.
2. Fresh fish have clear, bright, slightly
protruding or bulging eyes.
3. The flesh of the fish is firm, its scales
are shiny and intact.
4. It is free from foul odor.
5. Gills of fresh fish are bright red in
color.
D. Purchasing Fruits and Vegetables

1. Fruits and vegetables should be bought
fresh and free from dirt.
2. Leafy vegetables should be crispy and
free from discoloration.
3. Fruits in season are cheaper.
Perishable food items such as leafy vegetables and sometimes meat and
seafoods lose their quality in a short span of time. Therefore, perishables should
be purchased for immediate use to take advantage of the quality desired at the
time of purchase.
Nonperishable food are items that have longer shelf life. They are often stored
on shelves and at room temperature. It is possible to keep a reasonable supply of
these food items because they do not deteriorate quickly.
Receiving
Receiving is the stage when the goods are handed to the one who purchased
it. The purpose of receiving is to ensure that the food and supplies delivered
match the established quantity and quality specifications. A well-planned
receiving program is important to cost and quality control, therefore, it needs
careful planning and implementation.

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The responsibility of receiving should be assigned to a competent, well-
trained person. He/she should have the ability to evaluate product quality and
recognize products which are unacceptable. The receiving personnel must have
knowledge of food quality standards.
The main job of the person in charge of receiving the goods is to verify that
the quantity, quality, and price of each item delivered conforms to the order
placed. The one in-charge of receiving should check the quality and quantity
delivered against the original order list. Establishments have their own quality
standards. The prices indicated in the delivery receipt should match what is
indicated in the quotation list.
Storing
One of the most crucial part in food service business is the period between
the delivery of food and supplies and storing them to appropriate place or area.
Storing is the stage when the goods are classified, segregated, labeled, and
placed to their appropriate areas. Food that is classified as perishable should be
properly stored immediately after it has been received, usually in the
refrigerator or freezer. Nonperishable food should be stored and properly
arranged in shelves and containers. The storage area should be free from dust,
insects, pests, and rodents. It should also be properly ventilated and humidity of
the area should be controlled.
Food should be properly identified when taken out of its original packaging.
Always take note of expired dates. Be on guard to avoid cross-contamination by
separating raw meats and fresh seafood during storage, preparation, holding,
and display.
PROTECTING FOOD FROM CROSS-CONTAMINATION

Food can be protected from cross-contamination on the following conditions:
1 . Keeping food items and supplies in a clean and dry storage room
2. Keeping them away from dust, pest, and other contaminants
3. Arranging products at least 6 inches above the floor especially the canned
goods and other staple food
FOOD QUANTITY AND COST

Food prices in the market fluctuates every day. It is important that this is
monitored to help you determine the cost for food preparation In other words, it
is important to know how much a meal costs. This applies whether you are into a
food service business or just preparing the budget for the family. For simple

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recipes, costing is not difficult but for recipes requiring a lot of ingredients and
the quantity you have to prepare, process becomes more complicated. The
following guidelines can help you determine the true quantity and cost of a
recipe per serving:
1. Have in hand a sheet of paper or loose columnar pad. On the first column, list
down the recipes.
2. The next column would be the list of ingredients you need per recipe.
3. The quantity for each ingredient should appear on the third column. Use the
quantity indicated in the recipe to fill up this column. For example, the recipe
says 1 cup sugar, then your quantity should be 1 cup.
4. The succeeding two columns will be for ingredient cost and recipe cost
respectively.
5. Using the prevailing purchase prices in the market, write cost of the
ingredient on the column ingredient cost.
6. Multiply the ingredient cost by the quantity required, then write down your
answer under recipe cost for each ingredient.
7. Add all your recipe cost to get the total recipe cost. This should be written at
the bottom of the recipe cost column.
8. Divide the total recipe cost with the number of servings yielded as indicated in
the recipe, this will be the called the portion cost.
ACTIVITY
Identify the word referred to in the following:
________________ 1. These are food items usually consumed every day.
________________ 2. It involves providing an invoice or purchase order and
quantifying each item by weighing and measuring.
________________ 3. This type of food should be placed immediately in a frozen
storage.
________________ 4. These are food items which are used constantly in food
preparation.
________________ 5. This process involves the checking and inspecting of food
delivery.

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LESSON 5.2: PREPARING INGREDIENTS AND DISHES
LEARNING OBJECTIVES
 Discuss hygiene, sanitation, and safety functions in food preparation

 Explain the standardized recipes
DISCUSSION
A. Hygiene, Sanitation, and Safety Functions in Food Preparation
Hygiene, sanitation, and f safety has become a very important aspect in food
preparation. It involves food and beverage that are served and consumed by
individuals thereby benefiting or adversely affecting health. Most governments
have legislations and by-Iaws to protect the public from contamination. Food
service businesses have been ordered to close down if health authorities are not
confident of the standards of preparation and service.
It is the duty of the those in charge of food preparation to formulate safety
precautionary measures. The highest possible standards of cleanliness and safety
should always be observed and implemented.
SANITATION AND SAFETY PRINCIPLES

The following are the principles that should be applied to ensure excellent
standards on sanitation and safety (Stokes Principles).
1. Physical equipment and layout should allow good sanitary practices. The floors
of kitchen and serving centers should be slip-resistant. Heavy equipment should
be arranged carefully to avoid accidents. Necessary repairs should be done
immediately.
2. Proper handling and storage of food should be ensured. Canned goods should
be stored at room temperature. Food items that need refrigeration should be
placed in the refrigerator and utilized before they expire.
3. Food should be protected by proper handling, distribution, and service.
Personnel should wear clean attire or uniforms. They should be aware of the
sanitary practice in handling utensils and serving food and drinks.
4. Glasses, utensils, and equipment should be thoroughly cleaned and sanitized.
The dishwasher should follow these basic cleaning steps:
a. Scraping and removing leftover food

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b. Soaking pots and pans or dishes with coatings of greasy food
c. Washing in clean water with dishwashing detergent
d. Rinsing in clean water for at least 2 minutes
e. Air drying to prevent markings
5. Floors, counters, tables, and chairs should be cleaned regularly. A kitchen and a
dining room which look and smell clean satisfy the employees and customers.
6. Rodents and pests should be eliminated from the food area. The best safeguard
against pests is absolute cleanliness, neatness, and orderliness in the food
service areas. Garbage should be collected in covered plastic or metal
containers without leaks. The employees should know the instructions on waste
segregation.
SAFETY FOOD HANDLING PROCEDURES

Refrigeration before the preparation of food is necessary to keep the
product's internal temperature within the safe range. There should be separate
areas for raw and cooked food or meat, vegetables, and fruits. Likewise, separate
chopping boards must be used for raw and cooked food. Sanitized utensils and
cutting boards should always be used to avoid cross-contamination.
DEFROSTING OR THAWING FOOD SAFELY

Thaw frozen food properly. Do not thaw at room temperature because the
surface temperature will go above 4°C before the inside is thawed, resulting in
bacterial growth. The following may be used:
1. In the refrigerator, in pans below ready-to-eat or cooked food, save space in
advance for large items. They may take one to three days to thaw. Leave space
around the thawing food for air.
2. Under clean running water at a temperature of 21°C or below for no longer
than two hours, do not let used water splash on any food items.
3. In a microwave oven, heat only when the food will be cooked immediately or if
you continue to finish the cooking in the microwave.
KEEPING THE RIGHT TEMPERATURE IN FOOD PREPARATION

Anytime that food temperature is outside what is required, bacterial growth
can occur. The danger zone is the range between 4°C to 60°C.

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1. Limit the time food is in the danger zone. It should not be more than four hours
from preparation to service.
2. Use your food thermometer to take temperatures. Most menu items have a
specific time and temperature requirements for cooking. Insert the thermometers
in different areas of the product, especially the thickest part.
3. Apply batch cooking (preparing food in small amounts)
a) Thaw only what you need, and keep it refrigerated.
b) Work only with the amount you can prepare in less than four hours. Return
food to the refrigerator if you have to leave to do something else.
c) Cook the food as close to serving time as possible
B. Standardized Recipes
Standardized recipes are recipes that have been tested and have the
following specifications:
1. Name of the recipe
2. List of ingredients with the desired quantity
3. Procedure for food preparation
4. Time frame for cooking
5. Number of servings or yield
C. Expanding Small Quantity Recipes

Many quantity recipes can be successfully expanded from small-size recipes.
Before attempting to enlarge a small recipe, be sure that it is appropriate to the
food service and that the same quality could be achieved when prepared in large
quantities.
The following is the step-by-step approach for expanding home-size recipes:
1. Prepare the product in the amount of the original recipe, following exactly the
quantities and procedure.
2. Evaluate the product and decide if it has the potential for food service. If
adjustments are necessary, revise the recipe and make the product again.
3. Double the recipe, making notations on the recipe of any changes you make.
For example, additional cooking time. Evaluate the product and list down the
yield, portion size, and acceptability.

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4. If the product is satisfactory, continue to enlarge any increments of 25 portions
or by pans.
5. The actual yield should be checked carefully. Mixing preparations and
cooking time may increase when the product is prepared in large quantities so it
is necessary to record and check if there is consistency.
ACTIVITY
Write Agree on the line if the statement is correct and Disagree if the
statement is incorrect.
________________ 1. Anytime that food temperature is outside what is required,
bacterial growth can occur.
________________ 2. Chill all ingredients for protein salads and potato salads
before combining.
________________ 3. The quantified recipe must be tested and standardized.
________________ 4. Quantifying recipes is the process explaining the sequence
in food preparation.
________________5. To enlarge the recipe, divide the measurement of ingredients
by weights.

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LESSON 5.3: UNDERSTANDING BASIC

COOKING TECHNIQUES AND PROCEDURES
LEARNING OBJECTIVES
 Enumerate the three classifications of cooking method
DISCUSSION
It is essential for people in the food service sector to know the basics of food
preparation, specifically the basic cooking methods. This is to ensure that they
know the product they are serving and they are able to explain dishes to guests
who are unfamiliar with menu items.
Cooking Methods
Cooking methods are classified into moist heat cooking, dry heat cooking,
and combination of moist and dry heat cooking.
A. Moist Heat Cooking Method
In moist heat cooking method, the water as liquid or as steam is used as

medium for heat transfer. Temperature for cooking ranges from 70 °C
(simmering) to 100 °C (boiling). You can achieve higher temperature with the use
of a pressure cooker. Moist heat cooking generally develops less flavor
compared to dry heat cooking. But the deficiency of flavor is offset by the
addition of seasonings like salt and spices and sugar in fruits.
Moist heat cooking methods are best in the following conditions:

1. Less tender cut of meat where the connective tissues require prolonged
cooking.
2. Starchy foods where water is necessary to hydrate the starch molecules for
gelatinization.
3. Fruits and vegetables with fibrous materials.
To prevent further loss of flavor, nutrient and color, moist heat cooking
should be controlled. You should strictly follow the recommended temperature
and cooking time and make sure that the water added is enough to complete the
cooking process.

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Examples of Moist Heat Cooking Method
1. Boiling is a method in which food is cooked in boiling water at 100°C or

simmering stock. Green vegetables are immersed in boiling water to retain its
nourishment and flavor while root vegetables are placed in cold water raised to a
boiling temperature. Boiling is ideal for weight watchers and those on medical
diet. The resultant liquid known as” pot liquor” can be used as a substitute stock
and has a lot of nutrients. The food retains its original qualities and it is an
inexpensive method of cooking.
2. Steaming uses moist heat (steam or water vapor). This heat is transferred to the
food to through convection. Steam under pressure can reach very high
temperature because there is no air present. But too much pressure can damage
unprotected food. That is why steam-release mechanisms are used like the
pressure cooker. It ensures that steam maintains a uniform pressure.
There are two types of steaming: Indirect steaming is done by sealing the
food with cloth, banana leaves, or aluminum foil and placing it in perforated
container above a water boiler that generates steam. Direct steaming is done by
allowing the food to have a direct contact with the steam.
3. Stewing is a method that is used to soften tough meats and joints. Water is used
just enough to cover the food to be cooked and cooking is carried out at
simmering temperature in a covered pot for a longer period of time.
Large cuts of meat for bulalo or kare kare are stewed until tender, usually up
to 3 to 4 hours but may extend up to 6 hours.
This method can be applied to cheap cuts of meats that cannot be used for finer
dishes. It is a complete meal since it includes vegetables and it retains all the
nutrients of the ingredients used. Stewing tenderizes food otherwise considered
inedible. '
4. Poaching is another version of boiling but less water is used at an even lower
temperature. This method is used for delicate food like eggs out of the shell.
Water is first brought to boiling before placing the food. The heat is then adjusted
to the desired cooking temperature.
5. Blanching is a variation of boiling. To blanch means to cook partially and

briefly in boiling water to inactivate the \b enzymes, expel intercellular gases,
and reduce microbial load. In most applications, this is used as a preliminary

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method. Blanching is usually applied to vegetable salads that cannot be served
raw.
B. Dry Heat Cooking Method
These methods are called dry heat cooking because they do not require
water to cook the food.
Nevertheless, you should not forget that food such as poultry and meat
contains large amount of water, so the actual cooking is done partly by the steam
produced from the food itself.
Examples of Dry Heat Cooking Method
1. Grilling or Broiling is a cooking method where the food is cooked in glowing

heat from gas, electric grill bars, or hot charcoal. The food is close to the source
of heat. The heat transfers through the food by conduction The source of heat is
the only difference between broiling and grilling. In broiling, the heat source is
above the food while in grilling the heat source is below the food.
When cooking using this method, the food should be in small pieces and are
tender. The quick dry heat will not tenderize tough cuts. Large pieces can dry up
on the surface before the interior part is fully cooked. Fish, sausages,
hamburgers, poultry, tender cuts of beef and pork are examples of food that are
usually grilled. The food must be turned from time to time to ensure that both
sides are cooked simultaneously.
Grilled food must be served immediately because they become dry and
tough upon cooling. Basting with butter, oil, or marinade is usually done to
prevent drying out on the surface.
2. Roasting is done by turning large pieces of food, specifically meat before an

open fire. Our famous lechong baboy and lechong manok are examples of
roasting. This can also be done in oven but the food is uncovered and without any
liquid added. Rotisserie can be used for oven roasting. The oven temperature is
from 101 to 163°C or 225 to 325°F. Use lower roasting temperature to lessen
cooking losses and shrinkage.
3. Baking is done through a pre-heated oven. Much of the heating effected in the
oven is radiation but convection and conduction heating are also present. The
material used can highly influence the speed of baking in the oven. Dark, dull, or
rough surfaces allow radiant heat to pass directly to the food.

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Glass ovenware also transmits radiant energy, so baking temperatures are
reduced when using these kinds of ovenware. Using the appropriate ovenwares
will help you save on energy.
4. Frying is a method where food is brought in contact with hot cooking oil. There
are three methods of frying:
a. Sauté which means “to jump." This is done on very slow fire to tenderize food
items and partially cook them. It is done quickly to minimize water loss and
vitamin destruction. The food is in small quantity in relation to the pan so that it
can be tossed or flipped. A little fat is added so that the food will not stick to the
pan.
b. Shallow frying is a method of frying where complete cooking is done using
small amount of fat Normally, this method is used for pre-cooked food like
sausages and bacon. This is also used for crepes and pancakes.
c. Deep frying is achieved when food is completely immersed in oil and cooked
at temperatures of 162°C to 205°C as in fried chicken, crispy pata, lechon kawali,
and French fries. Here, cooking is done at an accelerated pace and the food is
evenly browned.
5. Combination Method of Heat Transfer

Some dishes are prepared and cooked by combining varied medium of heat
transfer. Braising is an example of the combination method. It is a method where
meat is browned quickly in fat, and then cooked slowly in a covered pan, with
little liquid. This is a combination of roasting and stewing. Braising is also called
fricassee, a term used when cooking poultry, beef or veal cuts. Pan-roasting is
also braising and is the term applied when cooking large pieces of meat. It is
ideal for tough meats or inferior cuts and joints.
Meats are first roasted to seal off the pores so as to retain the meat juices and
flavor. The roasted meat is then placed on a bed of vegetables, herbs, flavoring,
bacon, and ham in a casserole. The casserole is two-thirds filled with stock and
gravy. Then, it is sealed with a lid to prevent evaporation and then placed in an
oven or fire to cook very slowly. Once the dish is cooked, whole meat or joints
are glazed in the oven.

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ACTIVITY
Match column A with column B. Write the letter of the correct answer on the
line.
A B
1. Roasting a. Food is brought in contact with hot
2. Baking cooking oil.
3. Blanching b. Cooking food partially and briefly in
4. Braising boiling water to inactive the enzymes.
5. Boiling c. Food is cooked in boiling water at 100
Celsius or simmering stock.
d. Turning large pieces of food, specifically
meat before an open fire.
e. Much of the heating effected in this
method is radiation.
f. Combination of roasting and stewing.

SERVED COOKED DISHES
LESSON 6.1: UNDERSTANDING PRINCIPLES IN

DINING ROOM OPERATIONS
LEARNING OBJECTIVES
 Discuss room arrangement

 Explain the preparations for food service
 Identify the dining room equipment and its uses
DISCUSSION
Preparing the dining room is one of the major activities that can spell success
in any food service activity. The quality and aesthetic appeal of its furnishing and
the layout of these furnishings lend elegance, comfort, and convenience to its
guests.
Room Arrangement
The arrangement of tables is an important factor that contributes to the

success of any occasion or function. It is extremely important to create an
environment suitable for the purpose of the occasion. When planning the
arrangement of a room, you must include the following room layout
considerations:
1. Size or square footage of the room area
2. Aisle space required for service personnel to go around while serving the food

3. Service areas or wait stations, including the soiled dish area

4. Placement of the beverage stations, coffee stations, and portable bar
5. Number of seats per table
6. Shapes and size of a table
7. Total number of guests
8. Type of menu served
9. Activity and flow of the guests
10. Fire and safety codes and the emergency exits
Banquet style is generally used to describe room setups for meal functions.
Here are some things to remember:
1. Use round tables (66 to 72 inches in diameter)
2. Can sit eight to ten guests per table
3. Tables are usually ten feet apart from center to center
Some dining rooms have partitions to separate areas. These partitions can be
mechanically folded to one side similar to an accordion. Below are some
examples of dining room layouts:
Notice the arrangement of tables and chairs in each type of layout. Notice
also the different ways of arranging tables and chairs for the different layouts, as
well as the appropriate motifs and accessories used in beautifying the room.

PREPARATION FOR FOOD SERVICE
General Manager
Head Cook Dining Room Manager
Preparation Stewards Receptionist Food Bus

Cooks /Cashiers Servers Persons
For more efficient service, the head waiter shall follow an organized system
of work distribution and mise-en-place preparation All requirements are to be
attended to and provided for so that service can be rendered with speed but
efficient manner.
Mise-en-Place Preparations
Mise-en-place is a French word which means "everything in place.” In food

and even beverage service, this refers to all the basic preparations in the dining
or service area before the setup and food service are undertaken. Here are the
basic activities that should be considered:
1. Pick up and cleaning of equipment and supplies
a. Have a list of items to be picked up and to be installed at the service station to
make sure nothing is left out.
b. Bring the requested items in a trolley or bus pan. Follow the guidelines as
follows:
 Chinawares must be piled up by tens to avoid accidental breakage.
 Glasswares must be placed in a glassware rack.
 Flatwares must be placed in a flatware rack or utility plastic box container
and grouped by types.

c. Check for damages and remove them. Damaged ones should be listed in the
breakages and losses report.
2. Wiping and Polishing Service Wares

a. Prepare clean and dry cloth for wiping. Make sure the cloth intended for
wiping utensils/service equipment are separated from those used in wiping
hands and wiping tables. Distinguish them by using color coded cloths.
b. Dry cutleries and chinaware using clean, dry cloth. Once moist, use another
wiping cloth.
3. Preparing the Service Station and Stocking the Sideboard

To facilitate the flow of service, it is best to place a service cabinet or
sideboard per area or station in the dining/function area. Items placed on the
sideboard must be checked daily for cleanliness and condition. Make sure that
all items are spots and smudge-free, clean and without chips or damage. Here is
the procedure in setting up the service station:
a. Thoroughly clean the side board/cabinet with sanitizer and make sure it is
completely dry and free of any foul odor.
b. The person in-charge shall prepare par stock of items to be stocked in the
service station. A par stock refers to the volume of utility items/ other stocks
needed to sustain an efficient service. This is based on the maximum usage of the
items plus allowance for washing and turnover.
c. Before the start of the operations, the captain waiter shall check the
completeness of par stock. He/she will also check for dirty or damaged items and
have them removed from the station.
d. Supplies should be properly classified and arranged. Place them in their
appropriate location at the service station.
Dining Room Equipment

The ability to set up a beautiful dining table is a very important consideration
in many food service establishments. The needed dining equipment are based
on the menu, type of service, location of the event and special needs of clients or
customers. These include equipment for serving the food and for dining.
This equipment are classified as dinnerwares, flatwares, beveragewares, and
linens.

Serving Equipment
Dinnerwares
1. Platters are oval-shaped dishes with widths ranging from 8 to 10 inches made
of either china, ceramics, glass, or plastic. They are used for serving different
food such as vegetables, meat, poultry, rice, and the like.
2. Soup tureens are round or oval-shaped hollow container made either of china
or ceramics. It has fine ears (handle) on both sides and it comes with cover. They
are used for serving soups and their variations.
3. Tea/coffee pot is used for serving tea or coffee. The tea pot is slightly smaller
than coffee pot.
4. Sugar bowl and creamer are used for serving sugar and milk.
5. Gravy boat is used for serving gravy or sauces.
Dinnerwares for Serving

Flatwares
1. Serving spoon is larger than the dinner spoon

with broader bowl and bigger handle. It is used for
serving main dishes, vegetables, and other
accompaniments, usually with sauces.
2. Serving fork is larger than the dinner fork, four-
pronged, and has a bigger handle. It is used for
serving dishes, salads, vegetables, etc.
3. Pie sewer has a wide, flat, and elongated shape
with short handle. It is used for serving pies, cakes, and pastries.
4. Soup ladle has a long handle with small, rounded, deep bowl. It is used for
serving soups.
5. Gravy ladle has a long handle with small, rounded, hollow bowl. It is used for
serving gravies and sauces.
Beverage wares
1. Water pitcher is usually made of either glass, plastic, or aluminum. Generally

used for serving water or juices.

Dining Equipment
Dinnerwares
1. Place plate is a 12 inches diameter plate made of metal. It is used as underliner

for dinner plate in formal sitdown dinner.
2. Dinner plate is a 10 inches diameter plate made either of china or porcelain. It
is used for individual serving of the main dish in formal dinners.
3. Soup plate is a deep plate that is 9 inches in diameter. It is used for soups in
formal dinners.
4. Soup bowl is a 6 inches diameter hollow plate used for soups. cereals, and
saucy dishes.
5. Bread and butter plate is 6 inches in diameter and is used for serving bread
and butter for breakfast and dinner.
6. Cup and saucer comes in varying sizes and designs. They are used in pairs
where the cup is firmly placed on top of the saucer with its bottom fitted on the
grove. It is used for beverages like coffee, tea, or chocolate.
Dinnerwares Used for Dining

Flatwares
1. Dinner spoon is oval in shape and it is used for the main dish.
2. Dinner fork is a four-pronged fork usually used for main dishes.
3. Salad/dessert fork is four-pronged that is shorter than a dinner fork used for
salads and desserts.
4. Pickle fork is a two-pronged tiny fork approximately 3 inches long used for
pickled vegetables.
5. Oyster fork is three-pronged tiny fork, 3 inches long used for picking oysters
and similar shellfish.
6. Soup spoon is smaller than a dinner spoon. The bowl is rounded. It is used for
partaking soup.
7. Dinner knife is approximately 9 inches in length, slightly thick with a solid
handle. The blade is either straight or serrated and is rounded and broad. It is
used for slicing, picking, or for other dining purposes.
8. Steak knife is usually lighter in weight than a dinner knife, with wooden
handle, serrated, and has a pointed tip. It is used for cutting roast beef, pork, or
chicken.

Beverage wares
A. Unfooted wares
1. Old fashion glass is a 7 ½ ounce glass with narrow base, wide mouth, thick
body made of lime glass. It is used for individual serving of water, juice, or other
beverage concoctions.
2. High ball is a 12 ounce glass with the same width from mouth to base. It is used
for serving water, beverages with ice shavings, and other cold concoctions.
3. Whiskey glass is a 1 ½ ounce glass with wide mouth and narrow base used for
individual servings of whiskey and other alcoholic beverages.
B. Footed wares
1. Goblet comes in 8 ounce and 12 ounce sizes with wide mouth tapering down to
the bottom and the stem is short. It is used for champagnes and other white
wines.
2. Champagne is a saucer-like glass with hollow stem about 4 ½ ounce to 5 ½
ounce capacity.
3. Cocktail comes in different shapes with long stem used for various cocktail
drinks. It is usually made of crystal.
4. Sherry has a V-shape body with short stem with a 2 to 3 ounce capacity.
5. Wine has a tulip-shape body with long stem and has 3 to 5 ounce capacity.
Dining Linens
1. Table cloth comes in varying sizes and shapes
depending on the table. It can be made of cotton,
damask, ramie, linen, or synthetic.
2. Silence cloth is a thick cloth used as padding
underneath the table cloth. It is used for muffling the
sound of dinnerwares and beverage wares while
dining.
3. Top cloth or table runners are smaller cloth placed
on top of the table cloth to enhance appearance of the dining table.
4. Placemats measures approximately 18 to 24 inches and used as individual
covers. .
5. Napkins comes in varying sizes and materials used as protection of clothes
from getting soiled.

ACTIVITY
Match column A with column B. Write the letter of the correct answer on the
line.
A B
______ 1. Place plate a. oval shaped dishes, 8 to 10 inches in width
______ 2. Soup spoon b. under liner for dinner plates
______ 3. Platter c. 12 ounce glass with same width from mouth
to base
______ 4. Goblet d. used for champagne and other white wine
______ 5. Highball e. used for individual servings of whiskey
f. bowl is rounded and is smaller than dinner
spoon

LESSON 6.2: IDENTIFYING TYPES OF DISHES
LEARNING OBJECTIVES
 Differentiate soups and stocks

 Describe the classification of soups
DISCUSSION
Soups
Soups are liquid to semi-liquid

mainly from broth of seafoods, poultry,
meat, or vegetables with seasoning
added to improve taste. It can be
presented as an appetizer on a menu. It
is usually served as the first course of
the meal. Aside from the nourishment
you get from soup, it also helps
stimulate your appetite and warms you
during rainy or cold weather.
Stocks
Stocks are a thin liquid produced by

simmering meat trimmings, meat bones, fish
bones, or vegetables. They are usually used in
variety of food preparation, specifically in
commercial kitchens from which soups,
sauces, and gravies are made. Examples of
stocks are chicken, beef, and veal stocks. Soup
with stock is either clear or combined with
vegetables, meat, or fish. It can be thickened
which is made by adding flour, cream, or white sauce to the stock. It can also be
clear or thin soup which is usually made from meat broth.

CLASSIFICATION OF SOUPS
A. Thin Soups
1. Bouillon is a liquid soup wherein meat, vegetable, or seafood has been

simmered. They are strong in flavor.
2. Consommé is a clarified bouillons or stocks produced by simmering to
increase their richness. The flavor is predominantly beef or poultry.
3. Broth is a thin soup of vegetables, meats, poultry, or seafood. It is simply
prepared by simmering assorted ingredients for a long time in a pot. Water is
commonly used though it can be substituted with stock. Ingredients are added to
the boiling stock as indicated in the recipe.
4. Vegetable soup uses broth or bouillon plus a variety of vegetables.
5. Russian soup is prepared using stock, beef juice, and lemon juice. It is
classified as thin soup because it contains no thickening ingredients and can be
served cold.
B. Thick Soups
1. Purées are made from vegetables with rich

starch content like carrots, potatoes, and spinach
that passes through a strainer. They have a natural
thickening characteristic.
2. Velouté soups are creamy white sauces made

from meat stock blended with vegetable or
chicken purée. The stock used should be the same
as the purée. Egg yolk is added to complete the
soup. This soup is thick and creamy in nature and
its taste is identified with main purée used.
Examples of veloutés are celery velouté and
chicken velouté.
3. Cream Soups are thickened with purée and

thinned slightly by adding boiled milk or light
cream. The predominant vegetable or meat
ingredient is the name of the soup like cream of
mushroom soup, cream of chicken soup, cream of
potato soup, etc. Cream soup is smoother and
richer in nature. The soup is garnished with heavy

cream and served with croutons.

4. Chowders are traditionally chunky heavy thick
soups from North America. Chowders are cream
soups with dried potatoes. They are prepared
from fish, shellfish, and in some cases, vegetables.
The addition of dried potatoes is the main
difference between cream soup and chowder. The
most popular of all chowders is the clam chowder
soup.
There are also special kinds of soup like cold soups. They deserve a special
category because they deviate from the usual soup ingredients and they are
chilled. There are certain cold soups of global popularity like Gazpacho, a cold
specialty soup of Spain made from a base of tomatoes. Cold Soups can be served
as dessert and could even be served with ice cream. In the Scandinavian and
Slavic countries, fruit soups are very popular. Other popular cold soups are
jellied chicken broth and cream of potato soup that is served cold.
Preparation and Serving of Cooked Vegetable Dishes

Proper preparation, cooking, and serving of vegetables are important in
meal preparation.
Preparation
1. Vegetables should be washed very carefully under
cool, running water especially if they are to be eaten
raw. Fertilizers can leave residue on vegetables. For
leafy vegetables, lightly scrub the leaves up and
down with fingers under running water.
2. Check vegetables for blemishes, decayed parts, and worms. These should be
removed.
3. When cutting, it should be according to the dish requirement. When paring,
pare as thinly as possible to minimize wastage. Ideally, a vegetable peeler is
used since they only cut skin deep.
4. Prepare vegetables just before cooking so that essential vitamins and minerals
would not be lost if they are soaked in water.
5. Vegetables that will not require cooking should be prepared using a separate
chopping board from those used for uncooked food.

Cooking
1. When cooking vegetables, use only small amount of water and the cooking
time is short. Vegetables taste are better when they are cooked tender crisp.
2. Avoid to much turning and mixing in the pot or pan to retain its shape and
crispiness.
3. Cook vegetables in medium to low heat.
Serving
1. Vegetables should be served immediately as soon as they are cooked. Long

standing of cooked vegetables reduces its appeal and nutritive content.
2. Use serving plates intended for vegetable dishes. These are usually platters
with slightly deep bottom.
Preparation and Serving Meat and Poultry Dishes
A. Meat - refers to the muscles of animals used as food. It includes glands and
organs of these animals like tongue, liver, heart, kidney, etc. The most common
meat are beef, veal, lamb or mutton, and pork. It comes in different cuts and
forms like fresh, frozen, cured, canned, or dried meat.
Tips in Preparing, Cooking, and Serving Meat

1. To prevent bacterial growth, meat should not be removed from its wrapping
when thawed. Defrosted meat should be cooked immediately and never re-
frozen.
2. The ideal cooking temperature range of meat is from low to moderate heat.
This results in minimal shrinkage and minimal nutrient loss.
3. Tough meat cuts should be cooked using moist heat at low temperature over a
long period of time.
4. Pork should be cooked thoroughly because pork contains higher levels of
pathogens or parasites.
5. When roasting or broiling meat, its internal temperature must be maintained at
a safe level to ensure its safety.
6. Pork and beef liver are broiled or pan-broiled. Heart, kidney, tongue, and
tripe all require tenderizing prior to braising or simmering. Brain is precooked to
make the tissue firmer before preparation.

7. Cooked meat dishes are served in different manner depending on the type
and method of preparation. Dry meat dishes are served in decorative shallow
platters while water-based meat dishes are served in deep serving bowls. For
dishes that have gravies or sauces, they may be served in hollowed serving
plates.
B. Poultry - the term poultry is used to describe all domesticated birds intended
for human consumption. These include chicken, duck, turkey, pigeon, goose, and
quail. The most popular is chicken. Poultry is marketed in these forms - live,
whole, dressed, drawn, and chopped in pieces, and ready to cook.
Characteristics of Quality Poultry

1. Plump, compact, unbruised, or unbroken skin
2. Flesh is firm but soft and elastic to touch
3. For live poultry, feathers must be in good condition and combs are bright red
Buying fresh dressed poultry gives you a better view as to how plump,
compact, fleshy, and unbruised the chicken is. Frozen poultry should be thawed
in cold water for one and a half to two hours before cooking.
Serving Fish and Seafood Dishes

Fish and seafoods have always been an important item in the Philippine diet and
is one of the cheapest source of protein and thus can take the place of chicken,
pork, or beef. The protein in fish contains all the essential amino acids.
Fish tastes much better when cooked. Since the flesh of fish is very tender, it
should be cooked at low to moderate temperature. To test if the flesh is cooked,
use a fork.
Cooking Fish
Here are tips when cooking fish:

1. The use of dry heat, broiling, or baking are the
best methods used for cooking fish.
2. To retain the flavor of fish, it should be cooked
at the shortest possible time.

3. Cucumber, tomatoes, green pepper, hard boiled eggs, pickles, among others
are the usual garnishing for fish recipes. It can also be served with gravy or sauce
to enrich the flavor.
4. Serve fish with colorful and crispy vegetables, tossed salad, or coleslaw to
name a few.
5. Fry fish one at a time until it is golden brown. Drain it on absorbent paper.
6. When baking fish, baste it occasionally to prevent it from drying out.
Cooking Shellfish
Here are tips when cooking shellfish:

1. Do not overcook shellfish because flesh
becomes tough and fibrous.
2. Shellfish should be cleaned thoroughly before
cooking. Non-edible parts should be removed such
as lobsters intestinal tube and beard of mussels.
3. Crustaceans like shrimps and crabs change
color as they are cooked.
4. Do not overcook crabs because it will become watery.
5. Roasting, baking, or broiling with their shells intact are the best methods of
cooking clams, mussels, and oyster. Their delicate flavor are retained.
Appropriate serving plates should be used for fish or shellfish dishes. Serving
spoon and fork can be used for fish that are fried and served in small pieces and
also for shellfish dishes.
Served Egg Dishes

Eggs deteriorate after they are laid, but since
they are constructed to protect a living organism,
nature has provided that eggs may last for about 7
days at room temperature. For longer periods, they
should be stored in the refrigerator.
Never wash the eggs in water to prevent the
breakage of the shell membrane. Simply remove
the dirt by wiping with the damp cloth or if it is not
obviously dirty, with a clean dry cloth. During storage, stand the egg on its broad
end.

Uses of Egg in Food Preparations

1. Garnishing. Eggs can be used as garnishing of pansit, paella morcon,
embutido, sarciado, relleno, tamales, etc.
2. Thickening and binders. Eggs are used in cookery as thickening or binding
agents because egg whites thicken and egg yolks coagulate at a certain
temperature. In both cases, they remain soft. They are used as thickening agents
for custards, leche flan, pudding, masapan, etc.
3. Food wrapper. Eggs are used in making lumpia wrapper. It also helps improve
texture, making the wrapper easier to cut with the fork when eating.
4. Leavening agent. Eggs are used as leavening agent by producing foam from
egg whites and making it sufficiently stable to be incorporated in various food
mixture or to be baked alone. Beating of egg white produces foam due to the
incorporation of air in the process.
Ways of Cooking and Serving Eggs
1. Eggs cooked and served in the shell

For hard cooked eggs, there are several rules to remember: use fresh eggs,
allow to stand overnight at room temperature, place egg in a pan covered with
enough water, and let it sit in simmering water for 20 minutes. After cooking, cool
immediately in running water.
Soft cooked eggs must have a tender but firm albumen and the yolk should
be slightly thickened yet not firm at the edges. A good soft cooked egg may be
obtained by letting the egg sit in simmering water for 5 minutes.
2. Eggs cooked out of the shell

a) Poached eggs are broken out of the shell and carefully dropped into boiling
water. Use fresh eggs for this method to achieve rounder and neater shape.
b) Fried eggs are sometimes called sunny-side up. Little amount of oil is used.
The egg is broken and dropped into a frying pan where the upper surface of the
egg yolk is basted with hot oil. Proper care should be observed to avoid
breaking the yolk.
c) Scrambled eggs are prepared by breaking the egg from the shell into a bowl
then beating briskly with a fork or wire whisk until it produces bubbles. Pour the
beaten egg into a pan with little amount of hot oil. Scramble the egg until it is
cooked.

Serving Pasta and Farinaceous Dishes

Pastas are usually packaged with the manufacturer’s tested cooking
methods written on the label. Use 8 to 10 times as much water as the pasta for
cooking. Add 1 teaspoon salt and 1 teaspoon oil to the boiling water. The addition
of oil prevents foaming and sticking of the noodles. When the water is boiling
vigorously, gently put the pasta and continue boiling with occasional stirring for
uniform cook. Cook until noodles are firm and chewy.
For household recipes, cooking time is 20 minutes. Principles of cooking
pasta are the same as cooking cereals and starchy pastas. There should be
enough water to gelatinize the starch completely. Noodles swell twice their
uncooked starch granules. Overcooking results in a mash.
While the pointers in preparing local noodles are basically the same as
those of alimentary pasta and cereals, certain precautions should be observed:
1. Dried Bihon and Sotanghon - may be quickly washed with
water to remove dust just before cooking. The noodles may be
cut into shorter strands. Cook the noodles in boiling broth
until tender. Do not soak in water prior to cooking. Garnish
and serve in a shallow platter.
2. Miswa - with its fine fragile strands, is best cooked by

dropping in boiling broth or stock. Do not wash miswa.
Remove pot immediately from heat; stir gently to distribute
miswa and keep covered for 5 minutes. Serve immediately in a
deep bowl.
3. Fresh Miki is added to sautéed meat and vegetables with

just enough stock to complete the cooking of the noodles. The
mixture should be stirred to retain the shape of the noodles
and should be served immediately in a serving platter.
4. Canton, which is precooked, needs less water and shorter

time for cooking compared to bihon and sotanghon. Serve
canton with garnishing on a shallow platter.

ACTIVITY
Write True on the line if the statement is correct and False if the statement
is incorrect.
1. Chowders are traditionally chunky heavy thick soup.
2. Miswa must be washed before cooking to remove dust and dirt.
3. Tough meat cuts should be cooked using moist heat at low
temperature over long period.
4. Vegetables taste better when they are soft and well-cooked.
5. Never wash the eggs in water to prevent the breakage of the shell
membrane.

LESSON 6.3: OBSERVING MEAL SERVICE

AND ETIQUETTE
LEARNING OBJECTIVES
 Identify the different styles of meal service and their descriptions
 Understand the proper meal service etiquette
DISCUSSION
Styles of Meat Service

One of the factors that catches the attention and interest of customers or
diners when dining in a food service establishment is how they being served or
the “total dining experience” they will encounter.
There are basic styles of meal service which are found in different food
establishments. They can be formal or informal and may be suited to the kind of
customers to be served. The most common are the following:
STYLES OF MEAL DESCRIPTION
SERVICE
1. Buffet Style  Food is all set-up on a counter or table.
 This is self-service or may be served by an attendant
since customers help themselves from a range of dishes
placed on the buffet table. Sometimes there are waiters
or attendants that come to serve expensive food items.
2. Banquet  Offer menu for a given number of people for a specific
Service time of the day.
 This is a pre-set type of service
 Some food items are usually set on the table.
 American or Russian style may be applied.
 Food may be served a la carte or table d’hote.
3. French Table  This is regarded as an excellent cuisine and service is
Service paced slowly.
 It requires two waiters-one to prepare and plate the food
and the other to get from the kitchen and serve to the
customers.
 Food is prepared and carved in front of the guests.
 Food is served from the right side of the guest with the
right hand of the waiter.

 Atmosphere is gracious, leisurely, and usually enjoyed

by the customers.
4. American or  This is the simplest form of table service.
Blue  All the food is placed on the plates in the kitchen.
Plate/Plate  The waiter simply places it in front of the customers.
Service  Minimum table appointments are laid on the table.
5. Russian  Dignified and elaborate style of service or formal style.
Service or Silver  All food is prepared and portioned in the kitchen and
Service arranged on serving platters with attractive garnishing.
 The dinner plate is placed in front of each customer and
the waiter serves all the food.
 The waiter is responsible of serving the food and
preparing its appearance on the plate.
6. Family  The main course placed on the plate and is decorated in
Service the kitchen then served to the customer.
 The vegetables or side dishes are placed in separate
containers. Food is placed on the table and guests help
themselves.
7. Gueridon  A gueridon is a small table or a stand.
Service  In this service, the waiter prepares all or part of a dish at
a gueridon beside the customer’s table.
 Only highly trained waiters attempt to apply this service
since it might involve the carving of roast beef or
preparing an exotic dish.
8. Filipino  Food is prepared and cooked in the kitchen and placed
Service in serving platters.
 Food is served at the center of the dining table.
 Guests reach for the food and serve themselves.
 Filipino style adopted the Russian style of serving the
different courses.
 It begins with the soup and ends with dessert.
 Food is usually eaten with rice.
Meal Service Etiquette

Service personnel reflects the image of the company. They must, therefore,
carry themselves in a professional manner to make a good impression.
Professionalism is projected in terms of:
1. Physical projection refers to appearance, poise, posture, and body language.
a) It is advisable to require employees to wear a uniform which is clean and
properly pressed.
b) Avoid too many jewelries, low neckline, or too much make up.
c) Wear a smile at all times for customers to feel comfortable.

d) Keep a low modulated volume and tone of voice and avoid unpleasant non-
verbals like sneering looks, crossing arms, pointing fingers, frowning face,
deep sighs, biting lips, shaking head, etc.
e) Maintain poise and posture by direct eye contact and proper posture.
f) Strictly observe proper grooming rules.
2. Verbal projection refers to quality of speech, diplomacy, and tact in the words
and expressions used, including the tone, volume, and non-verbals.
a) Speak audibly with clarity and not too fast nor too slow.
b) Make it a habit to use “magic” or polite words like: May I, Kindly, Please, Do
you mind, I’m sorry, etc.
c) Avoid directly saying no or cannot be when turning down a request. You can
be diplomatic by saying: “I really wish I could satisfy your request,
however… I hope you understand.”
d) Listen with interest and be sensitive to the feelings and self-esteem of others.
e) If customers inquire about something related to food service or the food
being served, provide them the correct information. Avoid bluffing. If you are
not sure of your answer, refer your customer to the right person in the
establishment.
3. Conduct and behavior refers to being courteous at all times. There is a saying
that “customer is always right.” Some guests are difficult to deal with. You have to
practice basic courtesies and you have to be patient and tolerant. Never argue
with your guest.
A food service attendant must behave with gentleness and in strict
observance to the rules of basic courtesy and work ethics. Observe proper
hygiene and sanitation when handling food. Avoid using your bare hands when
handling food.
A person who smokes or drinks can easily be detected. Food service
attendants should refrain from smoking or drinking when on duty. Chewing gum
to cover up the smell is not a good practice and should be avoided. Refrain from
tasting food in front of customers. Replace fallen cutleries or silverwares with new
ones. Sitting with customers to indulge in conversation with them or counting tips
in view of customers are unethical.

ACTIVITY
Match column A with column B. Write the letter of the correct answer before
the number.
A B
1. Banquet Service a. All food is prepared and portioned

2. French Service in the kitchen and arranged on serving
3. Family Service platters.
4. Filipino Service b. Food is served at the center of the
5. Gueridon Service dining table and guests reach for the
food and serve themselves.
c. It requires two waiters-one to
prepare and plate the food and the
other to get from the kitchen and serve
to the customers.
d. It offers menu for a given number of
people for a specific time of the day
e. The main course placed on the plate
and is decorated in the kitchen then
placed in front of the customer.
f. Only highly trained waiters attempt to
apply this service since it might involve
the carving of roast beef or preparing
an exotic dish.

PREPARING SAUCES, APPETIZERS, SALADS, DESSERTS, AND
SANDWICHES
LESSON 7.1: PREPARING SAUCES,

DRESSINGS, AND GARNISHES
LEARNING OBJECTIVES
 Define sauces, dressings and garnish
 Discuss some techniques in preparing and cooking sauces
 Enumerate garnishing tools and rules
DISCUSSION
A. Sauces
A sauce is a hot or cold seasoned liquid

accompaniment to a dish. There are hot and cold
sauces. Examples of hot sauces are white
sauces, and their derivatives, while cold sauces
are mayonnaise and vinaigrette which are
commonly used as dressings for salads.
To understand sauce making, there are
thickening agents that should be learned. These
thickening agents are necessary to give sauces
the right consistency to serve the purpose.
1. Roux is a mixture of flour and butter. The butter is melted then the flour is
added gradually. Continuous stirring should be done to avoid lump formation.
2. Starch is dissolved in water then poured into boiling stock. Stirring should be
continuous to avoid lump formation.
3. Yolk of egg/cream/butter are considered finishing or binding agents for
sauces and soups. Usually, they are mixed to the stocks at the final stage of
cooking.
4. Vegetable purees are produced by cutting cooked vegetables into small
pieces and passing it through a sieve. The puree is added to sauces and gravies
to enrich flavor.

SANDWICHES
Preparing and Cooking sauces
There are many sauces especially when you take into account the creations of
individuals chefs. A good sauce adds interest to the food, can give you a variety
of texture, flavor, and color and give the dish a delicious aroma. It also
compliments the food’s flavor and others provide contrast.
Some sauces are rich, using cream butter and egg yolk. Others have no fat at
all. The consistency of the sauce, whether thin or thick, is another factor. Here are
the preparation techniques for a good quality sauce:
1. Adding spices to the sauce
2. Using onions in a sauce
3. Adding whipped or sour cream to a sauce
4. Browning or glazing the sauce
5. Adding caramelized sugar
6. Deglazing and reduction
B. Dressings
Just like sauces, the role of dressings is to enhance the flavor and taste of
food. It also helps moisten dry ingredients and brings richness to the dish so that
it will encourage interest and appetite to the diner. Dressings can be either hot or
cold depending on what is called for in the recipe.
Kinds of Dressing
1. Vinaigrette dressing is considered the simple and

thinner form of dressing because it is made of oil and
vinegar. This is commonly used for delicate ingredients
like vegetables and greens. It is watery in character.
2. Mayonnaise-based dressing is a thick and blended
dressing. Oil is higher in proportion than vinaigrette
dressing. It is blended with egg yolks which serves as
emulsifier. It is creamy in character.
3. Garnishes - we often hear people say “What a mouth-
watering dish we have here!” This expression simply
refers to the capacity of a dish to stimulate the appetite by
just looking at it. A plate of food is just like a work of art,
the food is the painting and the rim of the plate is the

SANDWICHES
frame. The cook or chef is the artist who skillfully garnishes the dish to make it
presentable and appetizing.
Garnishing consists of shaping and arranging food artistically on a plate or
platter. Garnishes are meant to compliment, give color, flavor, and additional
nutrients to a dish. Sometimes, a garnish is added to lend contrast in color. Over
decorating food should be avoided.
Garnishing Tools
1. Small, sharp paring knife

2. One or two cutters
3. Little gadgets like stripper that removes an orange or lemon peeling in one
thin spiral shape
4. A big bowl of ice water to keep carved fruit and vegetables fresh and crisp
Garnishing Rules
1. It should be suitable to the flavor, size, and character of the dish served.
2. It should be natural, fresh looking, and clean.
3. It should be simple and not overdone.
4. Garnishes must be edible.
5. It should be neatly arranged to enhance the presentation of the food.
6. The color should harmonize with the food being garnished.
7. It should be interesting but not expensive.
ACTIVITY
Fill in the blanks with the correct word or group of words to complete the
statement.
1. Edible items that are used to decorate or flavor food are called
_______________.
2.-3. _______________ and _______________ are the two basic ingredients for
vinaigrette dressing.
4. The finishing of _______________ sauce is done with the addition of cream,
butter, milk and egg until the right consistency is achieved.
5. _______________ is a light, basic sauce that is prepared using milk instead of
stock.

SANDWICHES
LESSON 7.2: PREPARING APPETIZERS, SANDWICHES,

SALADS, AND DESSERTS
LEARNING OBJECTIVES
 Define appetizers, sandwiches, salads and desserts

 Identify the classification of appetizers
 Classify appetizers according to ingredients used
 Discuss the different types of sandwiches
 Classify salads according to its use and ingredients
 Identify the classes of desserts
 Discuss the tips in preparing and serving of appetizers, sandwiches, salads
and desserts
DISCUSSION
A. APPETIZERS
An appetizer is a refreshing simple food or drink offered before the meal to

guests as soon as they arrive. They are tasty tidbits, placed attractively on the
buffet table or passed around on a tray. Depending on the occasion, it is always a
good idea to make them easy to consume.
Appetizers are also called the starters and they are a common
accompaniment to cocktails. It can also be served at long parties, before, in
between, or after a regular meal. In restaurants, appetizers are ordered prior to a
meal. An appetizer is the first course of a meal.
CLASSIFICATION OF APPETIZERS
1. Canapés are small open-faced sandwiches.

Pieces of bread or cracker biscuits are topped
with seasoned spreads.
2. Cocktails are drinks with flavoring

ingredients served in small glasses. They can
be alcoholic or non-alcoholic.

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3. Hors d’oeuvres these are small bite sizes of

meat, fish, cheese, fruits, and the like on sticks
or toothpicks.
4. Relishes are selected vegetables that are

served chilled. They include celery, radish,
olives, pickles, and vegetable sticks. They are
served in deep boat-shaped dish over crushed
ice with accompanying dips. Dips are usually
made from cheese and are served with dips
and crackers.
5. Fruit appetizers are light and refreshing

fruits sliced, diced, or scooped that are fresh or
preserved. They are chilled and served with
cream or syrup as accompaniment. They are
served in bowls, in cocktail dishes, or in fruit
cups.
6. Grilled appetizers are usually served

outdoors and the guest do the grilling
themselves like grilled marshmallows, hotdogs,
and sausages and other cold cuts.
7. Tasty tidbits include assorted nuts, chips,

pickles, and fresh or dried fruits and
vegetables. They are commonly called finger
foods.
SERVING TIPS FOR APPETIZERS

1. Presentation should be attractive enough to stimulate the appetite of guests.
2. The placement of appetizers on a buffet table is important. It can be attractive
when placed on top of a food riser so that it is easily seen.

SANDWICHES
3. Cheese that needs to be sliced by guest as they serve themselves should be

placed in a stable surface that can easily be lifted.
4. Traffic flow and the type of utensils should also be considered in the
arrangement.
5. Keep several appetizers in reserve. This will help maintain a steady flow of
fresh food and the appearance of full platters.
B. SANDWICHES
1. Bread. The function of bread in a sandwich is to

provide casing for the food inside. Good quality
breads provide variety, texture, flavor, and appeal
to sandwiches aside from providing bulk nutrients.
Pullman or sandwich loaves are commonly used for
sandwiches. Other kinds of bread can add variety
provided that they harmonize with the filling.
Examples of these breads are rolls, French breads, whole wheat breads, rye
breads, raisin breads, cinnamon breads, and pita breads.
2. Spread. Spreads are used in sandwiches to protect the bread from soaking up
moisture from filling. It also adds flavor to the sandwich. Butter and mayonnaise
are the most common spreads used for sandwiches.
3. Fillings. The filling is the heart of the sandwich. The following are some
possible fillings which may be used separately or in combination:
a) For meat and poultry - corned beef, hamburger patties, bacon, ham, chicken
breast, sausages
b) For cheese - cheddar type, Swiss type, cream cheese, cheese spreads,
processed cheese
c) For fish and shellfish - tuna, sardines, salmon, shrimp, fried fish, anchovies
d) For mayonnaise-based salads - popular salad for sandwich fillings is tuna
salad, egg salad, chicken salad, and ham salad
e) For vegetable - lettuce, tomato, onions, cucumber
f) Other possible fillings - peanut butter, jelly jam, hard cooked-eggs, fruits,
nuts

SANDWICHES
Types of Sandwiches
1. Hot Sandwiches
a) Simple sandwiches - include hot fillings like meat placed between two slices
of bread or rolls. Hamburgers and hotdogs are the most popular ones.
b) Open-faced sandwiches - are prepared with butter or mayonnaise spread
over the bread then topped with hot meat as filling. To complete the
sandwich, cheese, sauce or gravy is applied on top of the filling. This type of
hot sandwich is served with fork and knife.
c) Grilled sandwiches - are also called toasted sandwiches. They are buttered
inside and browned inside an oven.
d) Deep-fried sandwiches - are made by dipping sandwiches in beaten eggs and
sometimes in bread crumbs and are deep-fried.
2. Cold Sandwiches
a) Simple cold sandwiches - range from a single slice of cheese with salami,
ham, onions, pepper, tomatoes, or more.
b) Multi-decker sandwiches - are made with more than two slices of bread and
with several ingredients in the fillings. Club sandwich is the most popular
one.
c) Tea sandwiches - are small fancy sandwiches generally made from light,
delicate ingredients, and bread that has been trimmed of crust.
Tips in Preparing Sandwiches

1. Make sandwiches on the day they are to be served.
2. If they must be made ahead, freeze them or keep them inside the refrigerator
covered with a damp cloth until ready to use.
3. If using lettuce, wash, drain, refrigerate, and keep covered with damp cloth to
ensure crispiness.
4. Spreading butter or margarine can improve the eating qualities of sandwiches
and prevent moist from fillings to soak through the bread.
5. Soften the butter or margarine to make application easier and to keep from
tearing the bread.

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C. SALADS
Salads can be classified according to use and according to ingredients.
According to use
1. As an appetizer. Ideally, an appetizer salad is light. It must stimulate rather than
satisfy the appetite. A light tossed salad of greens with French dressing is
recommended.
2. As accessory to the main dish. Salads are often served as accessory to the main
dish or entree. It is very light and ideally served before a heavy dinner.
3. As main dish. These are heavy in nature like potato and chicken salads. They
are served together with the main dish.
4. As dessert. Fruit salads or fruit gelatins are usual favorite desserts. The
sweetness of this dish somewhat balances the craving for the preceding courses.
According to Ingredients
1. Fruits salads. A variety of fruits, especially those in
season, is prepared and mixed together. Whipped
cream with condensed milk and cottage cheese serves
as a dressing.
2. Vegetable salads. Almost all vegetables can be made

into salads. The most common is potato salad which can
come in different variations. Another popular vegetable
salad is the tossed green salad.
3. High-protein salad. This type of salad combines vegetables with meat cuts like
chicken breast, lean pork, salmon, tuna chunks, cold cuts, among others, and
with appropriate dressing.
Preparing Salads
Here are tips in preparing salads:

1. Choose ingredients that are fresh. Crispiness is the most desirable
characteristic in vegetable that are intended to be eaten raw.
2. Wash salad vegetables very well. This is to ensure food safety.

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3. Cut salad ingredients as recommended in the recipe.

4. Choose pleasing combinations with contrast in color, texture, form, and flavor.
a) For a salad of lettuce, celery, and cucumber, carrots are added as accent.
Sometimes tomatoes can also be added.
b) Meat or fish has a texture which is in contrast with the texture of fresh
vegetables. A combination of both is very pleasing.
c) Generally, vegetables are bland in flavor. Potato salad would be more
interesting if chopped onions and celery are added.
5. Choose the correct dressing but use them in small amounts only. Too much
dressing makes the salad limp. Dressing should be added just before serving to
avoid the wilting of the greens. Potato salad is mixed ahead of time before
serving so that the flavor of the mayonnaise will penetrate the potato.
6. Arrange the salads attractively but avoid “uniform” appearance. Toss
ingredients lightly. Too much mixing will bruise or crush the vegetables.
D. DESSERTS - is usually the highlight of an enjoyable meal. This is the course

served at the end of the meal. When it is the final course, it has a large bearing in
overall impression of the meal.
CLASSES OF DESSERTS
Moulded Creams - mousses, bavarois, and

similar cream-based mixture set with gelatin or
vegetarian jelly.
Meringue Shells and Nest - egg white whisked

into a very stiff mixture, sweetened with sugar,
piped into a nest-shape, baked.
Flans and Tarts - made of short or sweet pastry

with sugar and egg in place of water. They are
baked or steamed.

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Jellies - flavored fruits which are sometimes

mixed with wine and set with gelatin and agar-
agar.
Trifle - sponge, jelly and is fruit-based and

sometimes served with jam or whipped cream.
Ice cream and yogurt - are frozen mixtures of

sugar, milk fat, and fresh fruits for flavoring. It is
the creamiest of all frozen desserts. It can be
served alone or with garnishing.
Sherbet - contains less dairy than ice cream. It is

lighter and soft but still creamy in texture.
Sorbet - basically made of frozen fruit and

vegetable purees, juices, wine or the
combination of tea. The texture is grainy
because of the ice particles.
Cakes and Pastries - are usually sweet baked

products served in slices or pieces.
Crepes and Pancakes - are basically made up of

flour, sugar, milk and butter made into soft
dough and pan fried. They are served with
butter, syrup and garnishing like fruits, berries
or even ice cream.

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There are also hot desserts like pancakes, crepes, cereal-based milk
pudding, and fruit-based like apples. Cooking methods for hot desserts includes
boiling, poaching, baking, steaming, frying, and combination cooking.
The cooking preparation methods used for desserts will vary according to
type. The most common methods used are peeling, slicing, creaming, folding,
mixing, molding, filling, and portioning,
EQUIPMENT FOR MAKING DESSERTS
1. Blender
2. Ice cream machines
3. Ice maker
4. Juicers
5. Mixers
6. Oven
7. Chiller or freezer
Serving Desserts
1. The type and size of serving with the age of the guest
2. Choice between light or heavy dessert
3. Appropriateness of the dessert to the occasion and meal service
4. Sweets should not be served between meals
5. Sweets should be diluted so make sure that water or any drink is served
together with the dessert
ACTIVITY
Identify the word or group of words to complete the sentence.
1. is the course served at the end of the meal.
2. Grilled sandwich are also called sandwich.
3. is short drink with flavoring ingredients served in a
small glass.
4. are small open-faced sandwiches.
5. is a type of salad that combines vegetables with meat
cuts like chicken breast, lean pork, salmon, tuna chunks, etc. and appropriate
dressing.

SANDWICHES
LESSON 7.3: STORING EXCESS FOOD AND INGREDIENTS
LEARNING OBJECTIVES
 Discuss food wastage
 Enumerate the proper storing of excess ingredients and unconsumed
food
 Discuss some food safety implications for leftover foods
 Creating new dishes from unconsumed foods
 Discuss the right procedures for packing and wrapping of unconsumed food
DISCUSSION
Food wastage is one of the biggest

problem of our society today. We have seen
documentaries on TV about big fast food chains
throwing out unconsumed or slightly consumed
food into trash bins. Through better storing,
packaging and wrapping procedures, and
proper recycling of excess food and
ingredients, we can save money and avoid
food wastage.
Storing Excess Ingredients and Unconsumed Food

1. Excess dry ingredients
a. Store at cool temperature.
b. Do not store in damp area or in extremely hot area like the attic.
c. Store in a place that can easily be cleaned.
d. Ensure that doors and windows are tightly closed or with screens to keep
insects and rodents out.
e. Pack/wrap ingredients properly and write down name of the ingredient and
date purchased on the pack or wrapping.
f. Apply the first in, first out rule (FIFO).

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2. Excess wet ingredients

a. Store in temperature of 21 to 26°C or lower.
b. Stored opened products at cool temperature to help prevent the growth of
molds.
c. Apply the first in, first out rule (FIFO).
d. Ensure that doors and windows are tightly closed or with screens to keep
insects and rodents out.
3. Unconsumed Food
a. Store food separately in tightly sealed containers to avoid contamination and
spoilage.
b. Store leftovers uncovered while cooling to 4°C. Once cooled, cover and
place on upper shelves of the refrigerator.
c. For chilling meat joints that you plan to reuse later, slice it into suitable sizes
and place them in a covered tray. Cooked meat should be reused within 24
hours and at a maximum of 3 days.
d. For sauces, one week is the absolute maximum time of storing in the
refrigerator. If stored in the freezer, it can last for several weeks.
e. Label food with date and time.
f. Apply the first in, first out rule (FIFO).
Reheating Leftovers
Once the meal is over, make certain

decisions about leftovers. Any leftover must
be handled and reheated with special care to
prevent bacterial growth. Here are some food
safety implications:
1. Once reheated, the leftover will have
passed through the temperature danger zone
three times.
2. Leftovers have a risk of contamination therefore they should be kept to a
minimum and handled with special care.
3. Highly susceptible food such as custards, puddings, and creamed casseroles
must not be reheated. If these items are leftovers, they must be thrown out.

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4. All potentially hazardous leftovers should be chilled to 4°C within 2 to 6 hours.

Reduce time for chilling if the food has already been in the danger zone.
5. Reheat food to 74°C or higher within 2 hours.
6. Never mix leftovers with fresh products.
7. Once leftovers are reheated and held for service, they should be thrown out if
not used up.
Converting Unconsumed Food into New Dishes

There is always a way of turning leftovers into another meal. All you need is a
little creativity. Here are some examples:
1. Excess sauce from your spaghetti can be used for another dish.
2. Unused vegetable ingredients can be used for soup.
3. Chili con carne can be used for filling of tacos or sandwich.
4. Excess spaghetti noodles can be turned into a soup.
5. Main course meats can be used as salads.
6. Excess bread and toast can be used as bread crumbs and croutons.
7. Extra all-purpose cream from your salad can be used to make a white sauce for
a meat dish.
8. Unconsumed lechon can be cooked into paksiw na lechon.
9. Leftover paksiw can be fried.
10. Leftover cold cuts like hotdog, ham, or sausages can be cut into cubes and
added to fried rice.
Packaging and Wrapping of Unconsumed Food
As mentioned earlier, utmost care should be given

when handling unconsumed food because they are
more prone to contamination and spoilage. It is
therefore important that the right procedure for packing
and wrapping should be observed. Here are some
ideas:
1. Make sure that your wrapping area is dry and free
from contaminants.

SANDWICHES
2. Cool food before wrapping.

3. Unconsumed food is best stored when vacuum wrapped.
4. See to it that the food container you will use is clean and dry and free from
grease or odor.
5. Avoid using your bare hands when transferring food into a wrapper or food
container.
6. Make sure that the container is airtight and the food is properly wrapped or
sealed.
7. Label food with date and time.
ACTIVITY
Write True on the line if the statement is correct and False if the statement is
incorrect.
________ 1. All potentially hazardous leftovers should be chilled to 4 °C within 2
to 6 hours.
________ 2. For sauces, one week is the absolute maximum time of storing in the
refrigerator.
________ 3. The windows and doors of the storage area should be kept open to
allow air to circulate.
________ 4. Leftover food should be covered and placed on lower shelves of the
refrigerator.
________ 5. Once leftovers are reheated and held for service, they should be
thrown out if not used up.

SERVING FOOD AND BEVERAGES
LESSON 8.1: PREPARING THE DINING AREA
LEARNING OBJECTIVES
 Discuss the proper table setting

 Enumerate the table appointments
 Discuss table cloth
 Demonstrate the different ways of napkin folding
DISCUSSION
Once the food is prepared and cooked, it is brought and served into the
service area. This can take many forms and styles. The dining room which is
called the service area has its own table setting operation.
Furniture Setup
The arrangement of tables is an important

factor that contributes to the success of the
function. It is very important to create an
environment suitable for the purpose of the
affair or function. When planning the
arrangement of the room, the food manager
should research the following room layout
considerations:
1. Size of the room
2. Aisle space required for service personnel
to go around while serving the food
3. Service areas or wait stations including the soiled dish areas
4. Placement of the beverage stations, coffee stations, and portable bar
5. Number of seats at each table
6. Total number of guests
7. Activity and flow of the guests
8. Fire and safety codes and the emergency exits
Banquet style is generally used to describe room setups for meal functions.
The best table to use are round tables that could sit 8 to 10 guests each. The
tables are usually 10 feet apart from center to center and at least a minimum of 2
feet from sidewalks.

Table Setting
Set and arrange tables to suit the meal prepared for a certain occasion. It is
the responsibility of the manager to see how tables are positioned and how table
appointments are to be arranged. The place for each diner is called a cover. The
middle of each cover can be mark with a” center guide" which could be a plate
or an unfolded napkin.
A. Placing Linens
1. Round dining table should have round table cloth and if the table is rectangular
in shape, a rectangular table cloth should be used.
2. The overhang of the table cloth on all sides should not be more than 12 inches.
3. The place mat should be set not more than 1 to 1 1/2 inches from the edge of
the table. .
4. Position the napkin in between the fork and the knife or can be placed at the
center of the plate.
B. Placing Dinnerware
1. The bread and butter plate are positioned near the tip of the fork.
2. The salad plate is placed beside the dinner knife, a little below the bread-and-
butter plate.
3. Set the dinner plate one inch from the edge of the table at the center of the
place mat. .
C. Laying Flatware
1. Lay down flatwares according to the order of use from the outside to the plate.
2. The cutting edge of the dinner knife should face the plate and is set at the right
side.
3. The hollow part of spoons should face upward and set at the right side of the
plate.
4. Except for oyster fork placed at the right side of the soup spoon, all forks are
set on the left side of the plate facing upward.
5. The butter spreader is set parallel to the edge of the table and placed on top of
the bread-and-butter plate.
6. The dessert fork or spoon is placed parallel to the edge of the table above the
dinner plate.

7. No more than three forks should be set at the left.

8. Spoons for coffee served with the dessert should come with the service.
9. All flatware should be one inch from the edge of the table.
D. Laying Beverage Ware

1. Set the water glass just above the tip of the dinner knife.
2. Wine glass is set at the right side of the water glass.
3. Glasses on the table should not be more than three.
E. Laying Table Decoration or Centerpiece

1. For aesthetic purposes, a centerpiece is layed down at the center of the table.
2. The table decoration should not block the sight of one guest with another guest
seated on the opposite side of the table.
3. Candles should be within eye level.
4. Where more than eight guests are to be seated in a formal dinner, place cards
are advisable. It can be positioned across the dinner plate or on the napkin.
Table Appointments
Table appointments include all the objects in a

cover that assist a person in dining with food and
beverage on the table. A cover consists of the
dinnerware, flatware, glassware, and linens to be
used by each person. This also refers to the person’s
place at the table or it also designates the amount of
space allotted for each customer. Ideally, about 24 to
36 inches of table edge space should be allowed for
each guest. Dinner plates and flatware should be
placed 1 inch from the edge of the table.
Table appointments consist of flatware,
dinnerware, beverage ware, linens, hallow-ware, and
table decorations.
1. Flatware. This includes all the tools used for eating and
serving. Important ones are the spoons, forks, knives, or
spreaders. They are made of different kinds of materials. The

most common one is silver and it is used widely because it's easier to maintain.
2. Dinnerware. This includes dining plates and serving
platters. They are classified into either earthenware, china,
glass, ceramic, or plastic. Several kinds of dinnerware to be
used in table setting should be coordinated with other table
appointments in both design and color.

3. Beverage ware. This includes glass, plastic, and paperware.
Glassware is still the most preferred by customers. Juice sets,
tea sets or coffee sets, dessert placed in goblets, and sherbet
are the common ones.
4. Linens. This includes tabletops and napkins of all kinds.
Tabletops may be table cloths, plastic table covers, place
mats, runners, and napkins. They can be purchased in a
variety of materials, colors, designs, and textures. Runners
are long strips of fiber or other fiber usually placed at the
center of the table. Napkins come in many sizes and forms.

5, Holloware. It includes pieces used as serving dishes for
food such decorative objects like trays, pitchers, beverage
pots, vases, and the like. These are also available in various
forms and materials such as sterling silver or plated stainless
steel which can withstand high heat and will not tarnish.
6. Table decorations. The classic beauty in simplicity still holds the table
decorations. It can be in the form of flowers, preferably natural ones, potted
plants, fruits and vegetables used for creative garnish and arrangements, and
figurines among others. It is important to keep the decoration low and in
proportion to the table. It must complement the design of the appointments.
Table Cloth
Table cloths for dining are used basically to protect the table from damage
due to food and beverage spills and unnecessary marks. It comes in different
kinds of material, colors, and designs. The shape of the table cloth highly
depends on the shape of the dining table. Below is an example of table cloth.
The material used for table cloth should be light and washable and fast
drying. In many fine dining restaurants, table cloths are always replaced with
fresh ones for the next diners. The cloth should be free from stain marks and
unnecessary smell. Some table cloth drops from the edge up to the level of the
floor and some, at the middle point.

Napkin Folding
The napkin is usually placed at the left of the fork or
forks, but it can be placed at the center of a cover
between the knife and the fork as in family service, on
the dinner plate for the formal service or at the center of
the table. The manner by which the napkin is folded
contributes to the beauty of the dining table.
Generally, the preferred shape for the folded napkin
is the rectangular one but square is also used. The
following are the different ways of napkin folding:
Basic Fold
1. Fold napkin in half diagonally to form a triangle.

2. Place the folded edge at the top.
3. Fold down the right point to the bottom point.
4. Fold down the left point to the bottom point.
5. Fold the napkin in half by bringing the bottom point under the top point. To
make it stand, lift the napkin at the center of the bottom edge so it rests on the two
side edges.
Bird of Paradise
1. Fold the napkin in quarters.
2. Place it so that the three corners are at the bottom,
then fold in half diagonally to form a triangle with the
free corners on top.
3. Hold fingers on the top corner as you fold first the right side, then the left side,
to the corner.
4. Fold the lower points under the napkin.
5. Fold the triangle in half by bringing the left side under the right side. The
center fold will open slightly.
6. Lay the napkin down so the corner points are on the top. Holding the broad
end of the napkin with one hand, pull up the four corner
points to form petals.
Candle
1. Fold the napkin in half diagonally to form a triangle.

2. Place the napkin so the fold is along the bottom edge.

3. Fold up the bottom edge about one and a half inch.
4. Turn the napkin over and roll it up fairly and tightly.
5. Stand the candle up and tuck the corner into the cuff to fold the rolled shape in
place.
Creative Table Centerpieces

The classic beauty in simplicity still holds with table centerpieces or
decorations. They can be in the form of flowers, preferably natural, potted plants,
fruits, and vegetables used for creative garnishing and arrangements. Figurines
can also be used.
What is most important is to keep the centerpiece low and in proportion to
the table. It must also complement the design of the appointments.
ACTIVITY
A. Fill in the blanks with the correct answers.
1. A ____________________ consists of the dinnerware, flatware glassware, and
linens to be used by each person.
2. ____________________ includes tabletops and napkins of all kinds.
3. ____________________ is used to protect the table from damage due to food
and beverage spills and unnecessary marks.
4. ____________________ includes pieces used as serving dishes for food such as
decorative trays, pitchers, beverage pots vases, and the like.
5. ____________________ include all the objects in a cover that assist a person in

dining with food and beverage on the table.
B. Demonstrate at least two kinds of napkin folding. You can choose from the
given lesson or search in the internet.

LESSON 8.2: OBSERVING SERVING

PROCEDURES
LEARNING OBJECTIVES
 Enumerate the different serving procedures for the different types of

meal service
 Discuss the general rules of table service
 Demonstrate the proper serving of beverages
 Discuss the proper washing and handling of fresh fruits
DISCUSSION
Serving procedure for food and beverages highly depends on the type of
meal service provided. The following are the serving procedures for the different
types of meal service:
A. American Service Serving Procedure
1. Assemble the food in a tray, making sure that all accompaniments and side
dish are complete.
2. In carrying rectangular or oval trays, let it rest on the palm of your hand.
3. Place tray on a side table or slowly lay down the tray on the table.
4. Serve plated foods on the right side of the guest with one hand holding the tray
and the free hand holding the food to be served.
5. Position the plate with logo (if any) on top, the meat/fish dish directly in front of
the guest.
B. Russian Service Serving Procedure
1. Food is placed on individual platters or containers, insuring that each platter

will have sufficient servings for one table (usually good for 10 to 12 persons).
2. Server will pick up the serving dish from the kitchen or dispatching counter
and bring them to the dining area using a tray or trolley.
3. The server will say” Excuse me, Sir/Ma’am" to alert the guest of his presence. '
4. Food is served from the left side with server's left foot forward.
5. Announce the name of the dish before serving.

6. Hold platter with the left hand and dish out food using the right hand. For food
served hot, place a neatly folded serving cloth at the bottom of the dish to protect
hand from burns.
7. Provide equal servings for each guest on the table.
8. Move in clockwise position and serve quickly from one person to the next
while food is hot.
9. To avoid spills, position the serving dish close to the plate of the guest.
10. Use serving spoon and fork when dishing out food.
11. In serving sauces, ask guest how he or she prefers to be served. It can be on
top of meat or fish dish or beside it.
12. Make sure you are within a convenient serving height.
C. Buffet Service
The method of serving food in this type
depends on the occasion and the style of the
caterer or the host. Although buffet style is self-
service, there are instances when food crew are
behind the buffet table serving portions of every
dish. The serving of food is controlled thereby
avoiding the risk of food shortage. Water and
drinks are served when guests are already seated.
D. Fast Food Self-Service
Cooked dishes are displayed in a food counter,

ready to be served. Diners line-up in the counter
with their tray, select and order food on display,
and pay to the cashier waiting on one end of the
counter. Customers get their own water from a
water station. Since this is self-service, diners carry
their soiled dishes to the bussing area.
E. A' la Carte Service

This is the sequence of table service for A La Carte:
1. Welcoming the guests and escorting the guests to their table
2. Offering and serving drinks
3. Giving the menu card and waiting for the orders

4. Bringing the list of orders to the kitchen

5. Filling up water glasses
6. Checking the table setup and adding missing
pieces if needed
7. Serving the orders according to sequence
The basic sequence of service: bread and butter,
appetizers, soup, salad, main course, dessert
8. Serving tea or coffee (optional)
9. Presenting the bills
10. Settling of bills
11. Thanking the guests
General Rules of Table Service
1. Serve food in accordance with quality standards like present food with
appropriate garnish, side dish or accompaniments, serve hot food hot and cold
food cold, serve food in appropriate containers and contact surfaces must be
clean.
2. Serve food from the lightest to the heaviest.
3. Say “Excuse me" when approaching the table to serve the guests.
4. Mention the name of the dish before serving.
5. Serve succeeding dish only after having cleared soiled plates used for dish
served ahead.
6. Follow this sequence in serving guests: honoree, ladies, gentlemen then lastly,
the host. If there are children, attend to them first.
7. Always use serving spoon and fork or tong, whichever is appropriate.
8. Avoid serving across the guest, unless there is no more space to be able to
serve on the right side. Just do not forget to say "Excuse me."
9. Bend knees when picking up loaded trays and when putting it down.
10. Position finger away from the food/sauce and use side towels, not napkins, in
picking up hot plates.
11. Carry glasses in a rack or tray and hold flatwares by the handle.
12. Use ice scoop or tongs to get ice.

Serving Beverages
A. Water
Place water in a water pitcher then place a dry napkin at the bottom of the
pitcher to wipe off the moisture. Pour the water on the right side of the guest with
the napkin underneath the pitcher.
B. Coffee
Place coffee in a coffee pot and place clean cloth underneath. Pour coffee on
the right side of the guest. Fill the cup 3/4 full.
C. Wine
Wines should be served in appropriate temperature. White wine and rose
wine should be served in chilled glasses at 8 to 9°C. Red wine should be served
from 14 to 16°C or at room temperature while champagne and sparkling wines at
6 to 9°C.
If more than one wine is being served, service should be in the following
order:
1. Light before full bodied wine
2. Dry wine before sweet wine
3. Young before old wine
4. Dry white wine before red wine
D. Beer
Beer should be served chilled in a chilled mug or glass. Avoid serving beer
in too cold glass because this will make the beer appear flat and cloudy. When
pouring beer, let the beer foam by about 3/4 to 1 inch. Tilt the glass at an angle of
45 degrees and pour the beer until half-filled then hold upright.
Always use a new mug when serving another glass of beer. Make sure the
glass used is free from grease or dirt. A dirty glass will make the beer look flat.
Its foam will not stay and the bubbles will not stick along the inside of the glass.
Washing and Handling Fresh Fruits

Fruits are usually eaten fresh or raw. The only preparation needed is washing
them under cold or running water. In this way, almost all of the vitamins and
minerals are preserved. Always remember to cut fruits that have been prepared
long before a meal is served. Cutting them ahead of time will discolor them and
will lose their appeal to the guest.
Nutrients are found in the skin or just beneath the skin. Wash before paring
and cutting. Serve immediately after slicing. To prevent the darkening of certain

fruits like apples, bananas, and mangoes, soak them in calamansi, lemon, or
pineapple juice. Do not soak them in water. Prepare fruits, such as side dishes,
juices, and salad at the time needed. Do not squeeze or slice them hours in
advance. Avoid exposure to air and sunlight.
Fruits, especially when ripe are sensitive so they should be handled with
care. Avoid serving overripe fruits. Fruits can also be served boiled or fried and
some are baked. Citrus fruits are usually made into juices and is usually served
cold. Other fruits, especially those that are in season, are made into jellies or
jams.
Bruises in fruits can be due to improper handling. Peeled fruits exposed to air
and heat will lose their nutritive value. For optimum nutritive quality and eye
appeal, select fruits completely free of bruises. Buy fruits as needed. You may
refrigerate them, but do not store them for long periods of time. Wilting will
lessen the nutritive content.
ACTIVITY
_____________ 1. In serving wine, sweet wine should be served first before dry
wine.
_____________ 2. Pour the water on the left side of the guest with the napkin
underneath the pitcher.
_____________ 3. Mention the name of the dish before serving.
_____________ 4. In the standard sequence of serving food, bread and butter are
served first before appetizers.
_____________ 5. For Russian service, waiter moves in clockwise position and
serve food quickly from one person to the next while food is hot.

LESSON 8.3: CLEARING THE TABLE
LEARNING OBJECTIVES
 Discuss the guidelines, standard procedure, table manners and

etiquette in clearing the table
 Explain the proper way of changing soiled ashtray
DISCUSSION
In food service business, one of the major task

of a food attendant or waiter is to see to it that the
table is cleared of plates and other dishes placed
on the table for dining. The table is cleaned or the
linens are changed for a new one. It should look
neat and orderly ready for service to the next
guest.
Cleaning the table can also happen during
meal. Used plate is removed after a course and a
new plate is laid down for the next course. In
clearing the table, certain guidelines should be
followed:
1. Immediately remove soiled dishes and soiled ashtrays should be replaced.
2. After everyone at the table are finished with the dish served, soiled plates,
flatwares, and glasses should be removed together with condiments that are no
longer used.
3. Leave the water glass and coffee cup since they should be refilled. Remove
them only after the guests have left the table.
4. Remove soiled glasses or bottles on the right side separately from chinawares.
5. Remove largest plate first, followed by the smaller ones for easy stacking.
Large plates should be placed at the center of the tray.
6. Stacking is putting all together wares of the same kind and piling them
according to size. Do not stack dishes too high or overload trays to avoid
accident.
7. Use appropriate trays for removing soiled dishes: at bar tray for bar items and
a rectangular or oval tray for chinawares.

8. Scraping is removing all leftovers from the plate. Do not scrape leftovers in
front or near the guests. This should be done few steps away from the guests.
9. In cleaning the table for spills or food crumbs, use a clean moist cloth and use
a small plate to catch the crumbs.
10. As much as possible, do this on the right side of the guest.
Standard Procedure for Clearing the Table

1. Scrape leftover food and place them in one container or if the guest requests to
bring them home, in separate containers.
2. Pile together chinawares according to size and kind.
3. Do not mix chinawares, utensils, and leftovers in one pile. They should be
placed in separate containers.
Changing Soiled Ashtray
1. Remove soiled ashtray.

2. Get a clean ashtray to replace the soiled ashtray.
3. The clean ashtray is placed upside down, directly on top of the soiled ashtray.
The used ashtray is now covered with the clean ashtray.
4. Altogether, both ashtrays are lifted away from the guest’s table. In this way, the
cigarette ashes are not blown unto the table cloth.
5. Place the clean ashtray on the table.
Table Manners and Etiquette in Clearing the Table

1. Always say” Excuse me, Sir/Ma’am” when laying or doing something on the
table.
2. In removing soiled dishes from the table, ask permission to do so. You may
say” Excuse me, Sir/Ma’am, may I take your plate now?” or “May I clear the table
now?"
3. If you need to get across a guest to clear the table, make an excuse and say,”
Excuse me, Sir/Ma’am.”
4. Wait for the guest to give you the cue when they need wine to be served to
them.
5. Immediately remove food which have fallen on the table.

6. It is a rule to have a dry clean napkin placed on your lower arm that is ready
for use to wipe drips from the water pitcher or to remove crumbs.
7. Never use your hand in handling food and removing crumbs and spills.
8. Avoid coughing or sneezing in front of the guests.
9. Proper grooming and hygiene should be observed at all times.
ACTIVITY
___________ 1. Wait for the guest to give you the cue when they need wine to be
served to them.
___________ 2. Immediately remove food that have fallen on the table.
___________ 3. Stacking is the process of removing leftovers from the plate.
___________ 4. Leftover food should be scraped from the plate in front of the
guest to make sure nothing is left behind.
___________ 5. Remove soiled glasses or bottles on the right side separately from
chinawares.


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SMEAG GLOBAL SCHOOL INC.

JUNIOR HIGH SCHOOL DEPARTMENT

Compiled by: Reygina Mae S. Palaganas

LESSON 1.1: COOKING EGGS

When you go to the market or grocery for

1. Jumbo - weighs 850 grams per dozen

JUNIOR HIGH SCHOOL DEPARTMENT 1

4. Medium - weighs 650 grams per dozen

 Sunny-side up or “eyes open” - the yolk is yellow and

JUNIOR HIGH SCHOOL DEPARTMENT 2

JUNIOR HIGH SCHOOL DEPARTMENT 3

LESSON 1.2: COOKING CEREALS

JUNIOR HIGH SCHOOL DEPARTMENT 4

JUNIOR HIGH SCHOOL DEPARTMENT 5

FLAKED CEREALS are from whole grain

JUNIOR HIGH SCHOOL DEPARTMENT 6

COMMON PASTA SHAPES

ANELLINI - literally meaning “little rings”, this

JUNIOR HIGH SCHOOL DEPARTMENT 7

always be carefully sealed to prevent the filling

TRADITIONAL CEREALS READY-TO-EAT CEREALS

B. Fill in the blanks with correct answers.

1. The name means “grooms” or “brides” are traditionally, this is the

JUNIOR HIGH SCHOOL DEPARTMENT 8

LESSON 2.1: COOKING SAUCES

1. Roux Sauce - at the start of cooking, this kind of sauce is

2. Starch-thickened Sauce - the thickening agent is added to the simmering until

1. Vinaigrette - there are various ways of making this sauce or

2. Mint Sauce - fresh mint leaves and vinegar are combined

JUNIOR HIGH SCHOOL DEPARTMENT 9

3. Mayonnaise - it takes practice in making this sauce. The challenge is to be able

METHODS IN PREPARING BASIC SAUCES

3. Whisking - is beating or whipping ingredients together. This is done by using a

4. Mixing - is combining ingredients together. When a recipe calls for mixing, it

5. Blending - is mixing two or more ingredients thoroughly or by using a food

7. Simmering - is considered “gentle cooking”. it is a few degrees before boiling

Seasoning sauces is a matter of personal taste and preference. There’s a need to

Bechamel Sauce (White Sauce)

JUNIOR HIGH SCHOOL DEPARTMENT 10

LESSON 2.2: COOKING SOUPS

B. THICKENED SOUPS - include vegetables soups, creamed soups, and purees.

1. Vegetable soups - contain a generous amount of diced or cubed vegetables and

JUNIOR HIGH SCHOOL DEPARTMENT 11

SINIGANG SOUP-is famous in the Philippines.

FRENCH ONION SOUP - is the most popular

OLLA PODRIDA - is a famous soup of Spain. It

WANTON - is a chicken, shrimp, and spinach

BOUILLABASE - is a soup famous from France

JUNIOR HIGH SCHOOL DEPARTMENT 12

LESSON 2.3: COOKING STOCKS

JUNIOR HIGH SCHOOL DEPARTMENT 13

2. Meat saw or cleaver for cutting the bones

A. Encircle the letter of the correct answer.

2. Brown stock is made from

JUNIOR HIGH SCHOOL DEPARTMENT 14

4. Stock will be flavorful and nutritious if

5. Stocks when refrigerated usually lasts for

B. What is stock? How do you store stocks? Discuss comprehensively.

JUNIOR HIGH SCHOOL DEPARTMENT 15

LESSON 3.1: IDENTIFYING

Throughout the world, poultry meat

When considering the global marketplace, poultry refers to any

Chicken has white and dark meat and when