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Unit 1:
Lesson 1
Lesson 1: Bartending
Bartending
BARTENDING IN ANCIENT TIMES
In the ancient era, Greek and Roman revelers relied on

skilled craftsmen to serve their preferred beverages. Over
time, bartenders honed their skills and expertise. By the 15th
century, bartenders in Europe were primarily known as
innkeepers who also produced their own spirits.
BARTENDING IN MODERN TIMES
Even today, bartending remains a respected profession.

Following the repeal of Prohibition, numerous bars and
cocktail lounges emerged across the United States.
Bartending schools were established to ensure that bartenders
could consistently create delightful beverages. When you hire
a bartender for your next event, you can be confident that
you will receive excellent drinks from a highly skilled
professional.
BARTENDING DURING PROHIBITION
During the Prohibition era in the early 20th century, when

the American government banned the sale of alcohol,
bartending culture persisted. Bartenders operated in
underground speakeasies, where they continued to create
delicious cocktails for their patrons. Notably, some well-
known cocktails, such as the gin and tonic, were invented
during this period.
CULTURES OF BART EN DI NG I N
DI FF ERENT COUN TRIES
Philippines
The Philippines has a unique drinking culture influenced by its

Austronesian heritage as well as Spanish, American, and Japanese
colonial influences. Early Filipinos consumed alcohol in large
quantities during ceremonies and communal activities, and drinking
during meals was a customary practice. Refusing an offer of alcohol
was seen as disrespectful, and community members often shared food
and sang together.
Korea
Alcohol holds great significance in South Korean culture. It is deeply integrated into their lives and is considered
almost obligatory. Koreans traditionally drink alcohol during important holidays and seasons, such as New
Year, Rice Planting, and their Day of Thanks. Their drinking customs involve rituals that show respect for
ancestors and elders.
Japan
Drinking plays an important role in Japanese work and social culture as it helps to break down the formalities
associated with their society. Japanese people view drinking as a way to foster togetherness and honesty.
Engaging in "Nomikai," which involves drinking with colleagues, is crucial for building work relationships and
advancing one's career.
America
In American culture, alcohol is used for both celebration and commiseration. It serves a therapeutic role, as
people often turn to alcohol as a coping mechanism after a long day or during stressful situations. Alcohol is
universally associated with celebration, and it is an essential element of festive occasions across all cultures. In
societies with a complex relationship with alcohol, such as the UK, US, Scandinavia, and Australia, "celebration"
becomes a common excuse for drinking.
Bartender
A bartender is an individual who prepares and serves

alcoholic or non-alcoholic beverages behind the bar. They
can be found in licensed establishments, restaurants,
nightclubs, and occasionally at private parties. Bartenders
also manage the supplies and inventory for the bar.
Meaning of "Drinking House" in a Pub
A drinking house, also known as a pub, is a venue open to

the public without requiring membership or residency. It
primarily serves alcoholic draught beer or cider, without
mandating the consumption of food.
Bar vs. Pub
Bars are establishments where individuals can enjoy a wide range of

alcoholic drinks. They are primarily focused on offering various
types of alcohol.
Pubs, on the other hand, are a modernized version of traditional

public houses found in Europe since medieval times. While pubs also
serve alcohol, they place equal emphasis on providing food. Pubs
occupy a middle ground between bars and restaurants, where the
quality and variety of food are as important as the drinks offered.
Lesson 2
Lesson 2: Types of Bars
Types of Bars
Entertainment Bar or Cocktail Bar
These bars are
Designed to provide entertainment to patrons, such as live bands, karaoke sessions, or performances by
renowned singers, dancers, and comedians.
Coffee Bar
These bars are ideal venues for socializing, chatting with friends or colleagues, or conducting meetings, all while
enjoying a cup of coffee.
Stand-Up Bar
Found inside food outlets, these bars feature a counter where drink orders are placed and then picked up by
servers for delivery to customers' tables.
Mobile or Portable Bar
A movable bar that can be transported from one location to another, often used for parties and special events like
banquets and catering.
Full Bar
Bars that offer a wide selection of alcoholic beverages, including liquor, cocktails, wine, and beer.
Wine Bar
Elegant bars that specialize in serving a variety of wines, focusing more on wine rather than other alcoholic
beverages.
Beer Bar
Bars that primarily serve craft beers, with a focus on beer rather than wine or liquor. Brewpubs, which have on-
site breweries and serve craft beers, are also included in this category.
Fern Bar
An upscale or preppy bar or tavern catering to singles, often decorated with ferns or other greenery and
embellished with decor like fake Tiffany lamps.
Music Bar
Bars that feature live music as a main attraction for customers.
Dive Bar
Informal bars that some consider disreputable or run-down in appearance.
Non-Alcoholic Bar
Bars that do not serve alcoholic beverages, catering to those who prefer non-alcoholic concoctions.
Bar Set-Up Considerations
When setting up a bar, several factors need to be considered, including:
1. Placement: The front bar, where guests sit, order, and drink, should be functional and provide
enough space for pouring and serving drinks.
2. Size: The bar should be appropriately sized to accommodate the number of customers it will serve.
3. Shape: The shape of the bar should be chosen to optimize space and create a comfortable
environment for both bartenders and customers.
4. Decor: The decor should align with the theme or ambiance of the establishment, creating an inviting
atmosphere for patrons.
5. Function: The bar should be equipped with the necessary tools and equipment to efficiently serve
customers and maintain inventory.
Leson 3
Lesson 3: Glass Wines Used in Bartending
Used in Bartending
Types of Glassware Used in Bartending
Beer Mug: A traditional beer container with thick walls and a large handle.
Brandy Snifter: Similar to a wine glass but with a shorter stem and a wider bowl.
Champagne Flute: A tulip-shaped glass designed to showcase the rising bubbles and effervescence of champagne.
Cocktail Glass/Martini Glass: A glass with a triangular-bowl design and a long stem, used for various straight-up
cocktails like martinis, Manhattans, and cosmopolitans.
Collins Glass: A straight-sided narrow glass, typically made of frosted glass, designed for serving long drinks.
Cordial Glass: A small stemmed glass used for serving small portions of favorite liquors, often enjoyed after a
meal.
Highball Glass: A straight-sided glass used for serving mixed drinks on the rocks, shots, and mixed liquor drinks.
Hurricane Glass: A tall and elegantly cut glass used for serving exotic and tropical drinks.
Margarita/Coupette Glass: A slightly larger and rounded cocktail glass with a broad rim for holding salt. Ideal for
margaritas, daiquiris, and other fruit-based drinks.
Old Fashioned Glass: A short and round glass suitable for serving cocktails or liquor on the rocks or with a splash
of water.
Parfait Glass: Similar to a hurricane glass in shape but with a steeper outward rim and a larger rounded bowl,
often used for drinks containing fruit or ice cream.
Punch Bowl: A large, half-spherical bowl used for serving punches or large batches of mixed drinks.
Red Wine Glass: A clear, thin, stemmed glass with a round bowl tapering inward at the rim, designed for red
wines.
Sherry Glass: A glass used for serving aperitifs, port, and sherry. The copita, with its narrow taper enhancing the
aroma, is a type of sherry glass.
Shot Glass: A small glass suitable for serving shots of vodka, whiskey, and other hard liquors.
Whiskey Sour Glass: A stemmed glass with a wide opening, resembling a small version of a champagne flute.
White Wine Glass: A clear, thin, stemmed glass with an elongated oval shape, tapering inward at the rim,
designed for white wines.
Martini/Cocktail Glass: A V-shaped stemmed glass used for serving chilled cocktails without ice.
Pilsner Glass: A tall, flute-shaped glass with no stem, commonly used for serving pilsner beer.
Lesson 4
Lesson 4: Preparing and Mixing Cocktails and Non Alcholic Concoctions
Cocktail
Preparing and Mixing Cocktails, and Non-alcoholic Concoctions
A cocktail refers to a blend of beverages, typically including one or more alcoholic drinks like wine, beer, spirits, or
liquor, along with additional components like juice, soda, syrup, fruit, or herbs. On the other hand, a non-alcoholic
concoction is a mixed drink that lacks alcohol but can feature similar ingredients found in cocktails. Several well-
known cocktails include the martini, mojito, margarita, cosmopolitan, and daiquiri. Meanwhile, examples of non-
alcoholic concoctions encompass mocktails, smoothies, lemonade, iced tea, and fruit punch.
Preparing and Mixing Cocktails and Non-alcoholic Concoctions
Shaking: Cocktails that contain multiple ingredients often require shaking to ensure proper mixing. Bartenders
learn the basics of shaking cocktails, including the correct amount of ice to use, as it plays a vital role in the
process.
Straining: After shaking a cocktail, it needs to be strained to remove any ice or solid ingredients. Mastering the
various types of strainers and straining techniques is essential to ensure a smooth and visually appealing drink.
Stirring: Stirring is another technique bartenders use to mix cocktails. Proper stirring helps remove condensation
from the glass and prevents excessive dilution of the drink.
Brandy: Brandy is a distilled spirit usually made from fruits such as grapes, pomace, or other fruit variations. It
typically has an alcohol content ranging from 40% to 50%.
Scotch: Scotch is a distilled alcoholic beverage that comes in a wide range of spirits. There are nine basic varieties
of Scotch whiskey, each with dozens of flavors. Scotch can be single malt or blended.
Rye: Rye is a type of distilled beverage made from rye grain, often combined with corn, rice, or malted barley. It is
commonly used in cocktails and is particularly associated with Pennsylvania and Maryland.
Rum: Rum is a unique alcoholic beverage made from sugarcane. It is produced by pressing and fermenting
sugarcane juice or fermenting leftover molasses. Rum can be aged for an extended period or consumed as a young
spirit.
Beer: Beer is one of the oldest forms of fermented alcoholic beverages. It is prepared by combining yeast with
melted cereal, such as corn, rye, wheat, or barley.
Wine: Wine is made from crushed and pressed grapes, naturally fermented with the addition of yeast. Some wines
are bottled immediately, while others are left to ferment further. They come in various types, such as red, white,
rose, and sparkling wines.
Bourbon: Bourbon is a regulated distilled spirit that must meet certain legal requirements. It must be aged for a
minimum of two years, contain at least 51% corn, and be aged in new charred oak barrels.
Unit 2:
Lesson 1
Lesson 1: Egg Dishes
Egg Dishes
An egg is a reproductive structure produced by female animals, including birds, reptiles, and some mammals. In the
culinary world, eggs are widely consumed and used in numerous dishes due to their versatility and nutritional value.
Here are some of the most famous and commonly enjoyed egg dishes:
Scrambled Eggs: Eggs are beaten and cooked in a pan until they form soft curds. Scrambled eggs can be seasoned
with salt, pepper, and various herbs or spices. They are often served for breakfast or brunch.
Omelette: Beaten eggs are cooked in a pan and folded over various fillings, such as cheese, vegetables, meats, or
herbs. Omelettes can be customized to suit individual preferences and can be enjoyed for any meal of the day.
Fried Eggs: Eggs are cracked into a hot pan and cooked until the whites are set and the yolks are still runny or
cooked to the desired doneness. Fried eggs can be served on their own or used as a topping for sandwiches,
burgers, or rice dishes.
Hard-Boiled Eggs: Eggs are boiled in their shells until both the whites and yolks are fully set. Hard-boiled eggs
can be enjoyed as a snack, sliced in salads, or used in recipes like deviled eggs.
Soft-Boiled Eggs: Eggs are boiled for a shorter period than hard-boiled eggs, resulting in firm whites and a liquid
or slightly set yolk. Soft-boiled eggs are often served with toast or used as a dipping sauce for dishes like ramen.
Eggs Benedict: A classic brunch dish consisting of a toasted English muffin topped with Canadian bacon or ham,
poached eggs, and hollandaise sauce. It is a popular choice in many breakfast and brunch establishments.
Quiche: A savory baked dish made with a mixture of eggs, cream, cheese, and various fillings such as vegetables,
meats, or seafood. Quiche is often baked in a pastry crust and served in slices.
Egg Salad: Hard-boiled eggs are chopped and mixed with mayonnaise, mustard, and other seasonings to create a
creamy salad. It is commonly used as a sandwich filling or enjoyed as a side dish.
Shakshuka: A Middle Eastern and North African dish where eggs are poached in a flavorful tomato and bell
pepper sauce. It is often spiced with cumin, paprika, and other aromatic ingredients.
Frittata: Similar to an omelette, a frittata is an Italian-style dish where beaten eggs are mixed with various
ingredients like vegetables, cheese, and meats, then cooked in a skillet until set. It is usually served in wedges.
Lesson 2
Lesson 2: Plating
Plating
Art of Presentation
1. Be mindful not to overcrowd the plates.

2. Combine different textures such as crunchy and soft,
and variations in size and color. Use the sauce for
decorative purposes.
3. Introduce vibrant decorative elements.
4. Maintain a consistent empty space between your
arrangement and the plate's boundary.
Aspects of Presentation
1. Shaped Ingredients- Ingredients cut or crafted cleverly can elevate the

aesthetic appeal of dishes.
2. Sauces- Use sauces to make visual accents in the form of dots around the
plate. When applying the sauce, gently sprinkle or drizzle it over or beneath
the main components.
3. Garnishes- Garnishes come in diverse shapes and sizes based on the meal
being served and the standard of service expected. Garnishes should be fresh,
appealing in color, edible, and should complement the meal.
Safety and Cleanliness Standards in the Kitchen
1. Wear suitable and clean attire while cooking.

2. Avoid wearing loose clothes and always keep long hair secured.
3. Store knives in a knife block or drawer.
4. Avoid leaving temperature-sensitive foods out in the kitchen.
5. Keep raw meat and poultry separate from other ingredients.
6. Whenever possible, use a kitchen tool rather than your hands for tasks.
7. Clean up spills promptly. Maintain a dry floor to prevent slipping and
falling.
8. Have a fire extinguisher and a first-aid kit in your kitchen.
Lesson 3
Lesson 3: Cereal and Starch
Cereal and Starch

Definition of Cereal and Starch
Cereal
Cereal refers to a type of grass that belongs to the Poaceae family and is cultivated for its edible grains or seeds. It is
commonly grown as a staple crop worldwide and serves as a primary source of nutrition for many people. Cereal
crops include wheat, rice, corn (maize), barley, oats, rye, millet, and sorghum. These grains are typically processed to
produce various food products such as flour, breakfast cereals, pasta, bread, and other baked goods.
Starch
Starch is a complex carbohydrate that serves as a major source of energy in the human diet. It is composed of long
chains of glucose molecules and is found abundantly in many plant-based foods. Starch is primarily stored in plant
tissues, particularly in roots (e.g., potatoes, yams), tubers (e.g., cassava), and seeds (e.g., grains, legumes). When
consumed, starch is broken down into glucose by digestive enzymes in the body, which can then be used as fuel for
various metabolic processes. Starch is widely used in food production as a thickening agent, stabilizer, and texturizer,
and it is also utilized in other industries for its adhesive and binding properties.
1.Rice- Rice is a primary food source for over half the global population, with 90% of the world's rice produced in
Asia. There are numerous varieties of rice, but they fall into two main categories based on their processing: white or
brown (whole grain). White rice is most common, but brown rice has additional health benefits.
2.Corn- Corn is a starchy vegetable and cereal grain that has been a dietary staple worldwide for centuries. It is high
in fiber, vitamins, and minerals. Despite its nutritional benefits, corn's impact on blood sugar levels has raised
controversy.
Varieties of Corn
a. Sweet corn
b. Glutinous or waxy corn
c. Yellow flint
d. Popcorn
3.Wheat- Wheat is one of the most widely consumed cereal grains worldwide. It originates from a type of grass
(Triticum) that grows in numerous varieties globally. Bread wheat, or common wheat, is the primary species. White
and whole-wheat flour are essential ingredients in many baked goods, including bread. Other wheat-based foods are
pasta, noodles, semolina, bulgur, and couscous.
a. Bread flour- Made from hard wheat

- high gluten content, ideal for baking bread.
b. All-purpose flour - A blend of soft and hard wheat flours containing 10 - 12% protein.
- Suits a range of uses due to its lower gluten content compared to bread flour.
c. Cake flour
- Made from soft wheat with a 9% protein content.
- More costly than bread and all-purpose flour.
- Features a very fine texture and is white in color.
4.Bulgur- Is a nutritious, easy-to-prepare whole grain that serves as an excellent alternative to brown rice or quinoa
when seeking variety.
5.Durum wheat- Is a variety of spring wheat typically milled into semolina to make pasta. It can also be finely ground
to make flour for bread or pizza dough.
6.Sorghum or Millet- Sorghum and finger millet have long been essential staple foods in the semi-arid tropics of
Africa. Nutrient-wise, these grains match or surpass other staple cereals as they provide quality protein and various
minerals.
7.Barley- Is a cereal grain used in bread, beverages, stews, and other dishes. As a whole grain, barley offers fiber,
vitamins, and minerals.
8.Rye (Secale cereale)- Also known as cereal rye or winter rye, is a cereal grass (family Poaceae) and its edible grain,
primarily used to make rye bread and rye whiskey. It is carbohydrate-rich and provides dietary fiber, small quantities
of protein, potassium, and B vitamins.
9.Oats- Are a type of cereal grain. The seed of the plant (the oat), the leaves and stem (oat straw), and the oat bran
(the outer layer of whole oats) are all consumed. Some also use these plant parts to create medicine. Oat bran and
whole oats are known for their benefits in heart disease and high cholesterol control.
Lesson 2
Lesson 2: All about Pasta
Pasta
Understanding Pasta
Pasta
Pasta is one of the most versatile pantry staples - simply cook in boiling water and adorn it
with some sauce and possibly some protein. Pasta is generally made from an unleavened
dough of wheat flour combined with water or eggs, shaped into sheets or various forms,
then cooked by boiling or baking. "Al dente," Italian for "to the tooth," is the ideal way to
cook pasta in our view. It means that the pasta should offer a bit of resistance when bitten,
not being hard but having a slight bite to it.
Angel Hair Pasta
The slender, delicate strands of angel hair pasta (also known as "capellini" or "fine hair") are best served
with light or creamy sauces. The thin strands pair perfectly with chunky, meaty sauces.
Bow Tie Pasta (Farfalle)
Farfalle, which means butterfly in Italian, is also referred to as "bow tie pasta" because of its shape. It is
used in traditional Italian dishes, such as those with creamy tomato sauce, cream sauce, or simple lemon-
garlic sauce, often with added vegetables or meat. It's also a popular choice for cold dishes, making a
delightful pasta salad with vegetables like tomatoes, cucumbers, olives, and/or cubed feta or mozzarella
cheese.
Spaghetti Pasta
Spaghetti is a long, thin, solid, cylindrical pasta, a staple food of traditional Italian cuisine. Like other
pasta, spaghetti is made from milled wheat and water, often enriched with vitamins and minerals. Italian
spaghetti typically uses durum wheat semolina.
Bucatini Pasta
Bucatini, also known as perciatelli, are thick spaghetti-like pasta with a hole running through the center.
They are common throughout Lazio, especially Rome. Ziti are similar long, hollow rods that are smooth
in texture and have square-cut ends; "cut ziti" are ziti sliced into shorter tubes.
Ditalini Pasta
Ditalini is a pasta type shaped like small tubes, often referred to as "thimble-sized" or a "very short
macaroni." In some areas, it's also called "salad macaroni." During the industrial age in Apulia, Italy,
there was an increased production of ditalini and other short-cut pastas.
Egg Noodles
Egg noodles are somewhat more adaptable than regular white noodles made just from flour and water.
These noodles contribute a hearty touch to soups, stews, and casseroles, and their flat shape makes them
an ideal carrier for cream sauces.
Fettuccine Pasta
Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It descended from the extremely thin
capelli d'angelo (angel's hair) of the Renaissance but is a flat, thick pasta traditionally made of egg and
flour. Fettuccine is an egg pasta cut into long, narrow ribbons, often served with cream sauces, as in the
classic Fettuccine Alfredo.
Gnocchi
Gnocchi, a diverse family of dumplings in Italian cuisine, are made from small lumps of dough. These
chewy little pasta dumplings - traditionally made from potatoes - are typically boiled and served with rich
sauces. They also pair well with tomato-based or herb and butter sauces.
Lasagne
Lasagne refers to a type of pasta made of very wide, flat sheets, possibly one of the oldest types. It can
also refer to an Italian dish comprising stacked layers of lasagne alternating with fillings.
Linguine
These long, flat noodles are slightly thicker than spaghetti. The term "linguine" means "little tongues" in
Italian, where it is a plural form of the feminine linguina. Linguine is a pasta type similar to fettuccine
but elliptical in section rather than flat. It is wider than spaghetti but not as wide as fettuccine.
Macaroni
Macaroni is dry pasta shaped like narrow tubes, typically cut into short lengths. Curved macaroni may
be referred to as elbow macaroni.
Manicotti
Manicotti, Italian for "little sleeves," is an Italian-American form of pasta. These very large pasta tubes,
usually ridged, are designed to be filled and baked.
Orecchiette Pasta
Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name, meaning "small ear,"
comes from their distinctive shape.
Penne Pasta
Penne is a type of extruded pasta with cylinder-shaped pieces, with the ends cut at an angle. The term
"penne" is derived from the Italian word for pen, mirroring the shape of old-fashioned fountain pen nibs.
Gemelli Pasta
Gemelli are a type of pasta, deriving their name from the Italian word for "twins." Contrary to
appearances, gemelli are not two tubes twisted around each other but a single S-shaped strand twisted
into a spiral.
Vermicelli Pasta
Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking

regions, it's usually thinner than spaghetti, while in Italy, it's typically thicker. Vermicelli is also used to
describe various types of thin noodles from Asia.
Tortellini
Tortellini are ring-shaped pasta originally from the Italian region of Emilia. Traditionally, they are
stuffed with a mix of meat, Parmigiano Reggiano cheese, egg, and nutmeg and served in capon broth. In
the area of origin, they are typically sold fresh or home-made.
Unit 3:
Lesson 1 to 8
Lesson 1 to 8: Classification of Vegetables
Vegetables
Lesson 1
Basic Principles in Cooking Vegetables: This concept refers to the foundational approaches and techniques that are
employed when cooking vegetables to maximize their nutritional value and taste. It includes understanding how
various cooking methods impact the flavor, texture, and color of vegetables, and how to preserve their nutrients.
Also, it covers the science of cooking vegetables, such as how different types of vegetables respond to heat, the
optimal cooking times and temperatures for various vegetables, and how to use seasonings and flavorings
effectively. It's the science and art of turning raw vegetables into delicious, healthful culinary creations.
Lesson 2
Classification of Vegetables: This notion pertains to the categorization of vegetables based on numerous factors
such as their botanical families, the part of the plant they are derived from (for example, root, leaf, stem, etc.),
their nutritional content, or their culinary uses. For instance, some common categories of vegetables include root
vegetables, leafy greens, cruciferous vegetables, and nightshades. Each of these classifications has its own set of
characteristics, cooking methods, and nutritional profiles that can guide culinary choices.
Lesson 3
Guidelines in Selection and Buying Vegetables: This term denotes the rules, tips, and principles that one should
follow when selecting and purchasing vegetables to ensure freshness, quality, and value for money. Guidelines
might include understanding how to check for signs of freshness such as color, firmness, and aroma, recognizing
seasonal vegetables for optimal taste and nutritional value, and choosing sustainably grown and locally sourced
produce whenever possible. It also involves understanding how to navigate grocery stores, farmer's markets, and
other sources of fresh produce.
Lesson 4
Selecting and Preparing Vegetables: This subject not only encapsulates the steps and factors to consider when
picking out vegetables but also the process of readying them for cooking. Preparation may include cleaning to
remove dirt and potential contaminants, peeling or trimming as necessary, and chopping or slicing the vegetables
into suitable sizes and shapes for the chosen cooking method. The preparation stage can significantly affect the
final texture, flavor, and appearance of the cooked vegetables.
Lesson 5
Methods of Cooking Vegetables: This refers to the diverse culinary techniques that can be used to cook vegetables,
each of which imparts a different flavor, texture, and visual appeal to the dish. Methods could include boiling,
which is quick and easy but can leach away nutrients; steaming, which preserves more nutrients and provides a
crisp-tender texture; roasting, which brings out a deep, rich flavor and caramelization; sautéing, which quickly
cooks vegetables with minimal fat; and grilling, which imparts a unique smoky flavor.
Lesson 6
Accompaniment: This term denotes a secondary food item that is served along with the main dish to augment and
complement its flavors. In the context of vegetable dishes, an accompaniment could be a specifically crafted sauce,
a well-paired grain such as rice or quinoa, a protein source like tofu or chicken, or another vegetable prepared in a
contrasting manner to add variety and balance to the plate.
Lesson 7
Preparation of Sauce and Accompaniment: This involves the technique and art of creating sauces, dressings, or side
dishes intended to boost the flavor, texture, or visual appeal of the main vegetable dish. The preparation could
range from simple vinaigrettes to complex sauces, from steamed rice to flavorful couscous, or from roasted nuts to
creamy yogurt. The accompaniment's purpose is to create a harmonious and well-rounded dining experience that
accentuates the main dish's strengths.
Lesson 8
Guidelines in Plating: This concept pertains to the principles and strategies involved in presenting food in an
attractive and appetizing way on a plate. It encompasses color combinations, textures, portion sizes, and the
positioning of food on the plate. It can also involve the use of garnishes and sauces for added visual interest. The
objective of thoughtful plating is not only to enhance the aesthetic appeal of the dish but also to entice the senses
and create an expectation of a delicious meal.
Unit 4:
Lesson 1
Lesson 1: Catering Services
Catering Servces
What is the Definition of Catering? Types of Catering Services
Catering refers to the provision of food services for 1. On-premises catering:

various occasions at a remote location, such as a hotel, This type of catering is typically associated with the
hospital, pub, park, film set, studio, entertainment site, venue itself. The caterer has a kitchen located within
or event venue, by a caterer. the building and performs the food preparation and
cooking on-site.
A caterer is an individual or entity that supplies food,
beverages, and related services to both on-premises 2. Off-premises catering:
and off-premises public or private functions. Off-premises catering involves bringing prepared
food to the event site and serving it in various venues.
Other Types of Catering Services
1.Mobile Caterers: This category involves serving food directly from a specially
designed vehicle, such as a cart or truck. Mobile catering is commonly seen at
outdoor events like concerts, workplaces, and business districts. It is a cost-effective
option due to its small-scale nature.
2.Take-Home Orders: This type of catering involves delivering food to the customer.
It can be accomplished by stocking pre-made meals in the freezer and reheating them
upon receiving an order. Take-home orders may also include party platters for
various food combinations. This catering market serves groups of people during
holidays, parties, or gatherings where ready-to-eat food is desired.
3.Door to Door: Caterers offering this service provide food combinations according
to the selected menu and offer personal service by delivering the food to your door.
Customers also have the option to serve themselves if preferred.
4.Special Events Catering: This category includes comprehensive services for events,
where the caterer takes care of the food presentation, often featuring a special food
menu. It may also involve handling other essential aspects of the event, such as
planning, venue decorations, and related arrangements.
5.Business Catering: This type of catering focuses on menu offerings for business
meetings, training sessions, and other corporate opportunities. The menus typically
feature popular foods that are enjoyed by the guests and attendees.
6.Industrial Catering: Industrial catering involves serving food to large groups of

people, such as airlines, schools, hospitals, and other institutions. Caterers and
businesses enter into semi-annual or annual contracts to establish long-term and
stable catering services.
Lesson 2
Lesson 2: Preparing Fish and Seafood
Fish and Seafood

NUTRITIONAL VALUE
Fish and seafood contain approximately 20% protein. Freshwater fish are rich in n-3 fatty acids, which can
reduce the risk of heart diseases. They also provide a good source of calcium. Additionally, fish liver oils are
excellent sources of vitamins A and D. Niacin, an essential nutrient, is also found in fish.
SEAFOOD
Seafood encompasses all types of freshwater or saltwater finfish, mollusks, shellfish, crustaceans, and other forms
of aquatic animal life.
Classification of Seafood
1.Oily-rich fish:
These fish contain a specific type of fat known as long-chain omega-3 fatty acids, which can help prevent heart
diseases. They are particularly important for pregnant or breastfeeding women, as they aid in the development of the
baby's nervous system.
2.White fish:
These fish are found in tropical and subtropical environments and typically have less than 5% fat. They have
backbones, internal skeletons made of cartilage and bone, gills for breathing, and fins for swimming.
a. Flat Fish- They have a horizontal backbone and swim parallel to the sea floor. Both of their eyes are located on the
top side of their heads.
b. Round Fish- These fish have an upper backbone and swim vertically. They have an eye on each side of their heads.
c. Boneless Fish- These fish have cartilage instead of bones, such as sharks. Many boneless fish also have smooth skin
rather than scales.
Shellfish
Shellfish are broadly categorized into two main groups: mollusks and crustaceans. They are low in fat and serve as
good sources of selenium, zinc, iodine, and copper.
1.Mollusks: These shellfish have hard, inedible shells.
2.Crustaceans: As the name suggests, these shellfish have a crust or shell that acts as a protective shield. When
exposed to heat, shellfish's pigment called ASTAXANTHIN turns into a coral red color.
3.Cephalopods: This type of shellfish has no outer shell, only a single internal one called a pen. Examples include
octopus, squid, and cuttlefish.
Lesson 3
Lesson 3: Market Forms of Fish
Fish
MARKET FORMS OF FISH
1.Whole Fish:
This refers to fish that is caught and sold as is, without any processing.
2.Drawn Fish:
These are fish that have had their viscera removed.
3.Dressed Fish:
Fish that has been scaled and had its viscera, gills, and fins removed.
4.Pan Dressed Fish:

Dressed fish with the head removed.
5.Fish Steak:
A cross-section of a dressed fish.
6.Fish Fillet:
The lengthwise piece of flesh cut away from the backbone.
7.Processed Fish:
Fish that is available in canned, smoked, salted, or pickled forms.
8.Live Fish:
Certain fish species, such as mudfish, catfish, and tilapia, are usually sold alive.
FISH CUTS
1.Butterfly Fillets:
These fillets are achieved by removing the head, insides, and rib bones of the fish, resulting in a butterfly-like shape.
2.Cutlets and Darnes:

These are single-serving cross-section portions sliced straight through the backbone of a whole, dressed, round fish.
3.Cheeks:
These are roundish cuts from the head of larger, mature fish, often found below each eye.
4.Dressed:
Refers to whole fish of any size that have been scaled, gutted, and had their fins removed.
5.Fillets:
These are meat cuts taken from the side of the fish.
6.Loins:
Located above the spine, loins are thick, flavorful cuts that are best suited for grilling but can also be baked or
sautéed.
7.Goujons:
Narrow strips, approximately 4 inches long, 1/2 inch wide, and 1/2 inch thick, cut from the fillet.
8.Pan Dressed:
Small to medium-sized, usually single-serving whole fish that have been scaled, gutted, and had their fins, head, and
tail removed.
9.Paves:
Boneless portions taken from larger fish fillets that can serve 1-2 people.
10.Supremes:
Also known as fillet steaks, these are boneless, single-serving portions cut from larger fillets of both round and flat
fish.
11.Steak:
Large fish, such as tuna, swordfish, salmon, cod, and mahi-mahi, cut perpendicular to the spine and may include
bones.
12.Tail:
Large, all-in-one pieces consisting of the part of the fish nearest to the tail fin, including the bone.
13.Troncons:
Portions cut through the bone of a whole flat fish, usually into single-serving sizes, also known as steaks.
14.Wing:
Typically removed and sometimes skinned before being sold.
15.Whole:
Refers to whole fish of any size, caught and sold without any processing.
Lesson 4
Lesson 4: Methods of Cooking Fish and Seafoods
Cooking of Fish and Seafoods

Cooking Methods for Fish and Seafood
There are many cooking methods for fish and seafood. Each method brings out different flavors and textures, and is
better suited to certain types of seafood. Below are a few examples:
Grilling: This method is perfect for fish steaks, fillets, whole fish, and various types of shellfish. Grilling fish can
lend a delicious, smoky flavor and it can be enhanced with the use of marinades or seasoning.
Baking: A healthier alternative that does not require additional fats. Baking is great for whole fish and larger
fillets or steaks. Fish can be seasoned, and various ingredients can be added to create a flavorful dish.
Broiling: Broiling is similar to grilling, but the heat comes from above. It's a quick method that works well with
fillets and smaller seafood items like shrimp and scallops.
Sautéing: This method involves cooking fish or seafood quickly, at high heat in a small amount of fat. This is
ideal for small or thin pieces of seafood.
Pan-frying and Deep-frying: These methods involve cooking the fish in oil. Pan-frying allows for a crispy exterior
and a tender interior, while deep-frying, often with a batter, creates a crisp, golden shell around the seafood.
Poaching: Poaching gently cooks fish in liquid that is just below boiling point. The cooking liquid, called a court-
bouillon, is often a mix of water, vinegar or wine, and aromatics. Poached fish is moist and flavorful, but
delicate.
Steaming: Steaming is another healthy cooking method that preserves the natural flavor and nutrients of the fish.
It involves cooking the fish in the steam produced from boiling water. It's great for delicate fish, and can be
enhanced with herbs and spices.
Ceviche: This is a method of marinating raw fish or seafood in citrus juices, which denature the proteins and
effectively "cook" the seafood without heat.
Sous-vide: This is a method of vacuum-sealing food, then cooking it to a very precise temperature in a water
bath. This technique allows the fish or seafood to be cooked evenly and retains moisture, making it a great
choice for delicate fish.
Roasting: This method is ideal for larger fish or fillets. The fish is cooked at a high heat, allowing the exterior to
become crispy while the inside stays moist.

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