Dokumen - Tips - Tle K 12 Bread and Pastry

Tizon Family
Introduction
Sanitation
PPE (Personal Protective Equipment)
1
HACCP
What is HACCP
HACCP Principles
Food Contamination
2 Types of Food Contamination
Flow of Food
Kitchen Familiarization
Sections in the Kitchen Organization
3
Equipment Familiarization
Unit Conversion
Knife Skills
Knife Familiarization
4 Parts of the knife
Basic Knife Cuts
Demo
Vegetables
Types of Vegetables
Cooking/Storing
Fruits
5 Types of Fruits
Meat
Fish
Types of fish
Demo ( filleting a fish)
Game/Poultry
Demo (deboning a chicken)
Veal/Beef
Pork
Lamb/Sheep/Goat
6
Seafood
Primal Cuts of Meat
Composition of Meat
Egg
Composition of Egg
Stocks
Stock Preparation
Different kinds of Stock
White Beef/Pork/Chicken
7
Brown Beef/Pork/Chicken
Fish Stock
Vegetable Stock
Demo ( Stock Preparation)
Cookery NCII Ruth I. Tizon

Sauces
Five Mother Sauces
Derivatives
Thickening Agents
8 Structure of Sauces
Demo
Soups
Classifications of Soup
Demo
Basic Baking
Baking Equipment
Major Baking Ingredients
Types of Dough
12 steps of Bread Production
9
Cakes
Pâte à Choux
Icing of Frosting
Pies/Tarts
Demo
Dry Cooking Method
Grilling & Broiling
Roasting/Baking
10
Sautéing & Pan-Frying
Deep Frying
Demo
Moist Cooking Method
Boiling
Poaching
Blanching
Steaming
11
Demo
Combination
Stewing
Braising
Demo
Appetizers
Salads
Composition
12 Types
Preparation
Dressings
Demo
Sandwiches
Composition
Types
Demo

I. Cooking Introduction
Cooking or cookery is the process of preparing food for consumption with the use of heat. Cooking
techniques and ingredients vary widely across the world, reflecting unique environmental,
economic, and cultural traditions and trends. The way that cooking takes place also depends on the
skill and type of training an individual cook has. Cooking can also occur through chemical reactions
without the presence of heat, most notably with ceviche (kilawin), a traditional South American dish
where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction
between fish and the acidic content of rice glazed with vinegar.
II. Sanitation and Hygiene
A. Personal Hygiene
Personal hygiene involves those practices performed by an individual to care for one's bodily
health and well being, through cleanliness. Motivations for personal hygiene practice include
reduction of personal illness, healing from personal illness, optimal health and sense of well
being, social acceptance and prevention of spread of illness to others.
B. Personal protective equipment (PPE) refers to protective clothing, helmets, goggles, or other
garments or equipment designed to protect the wearer's body from injury or infection. The
hazards addressed by protective equipment include physical, electrical, heat,
chemicals, biohazards, and airborne particulate matter. Protective equipment may be worn for
job-related occupational safety and health purposes, as well as for sports and other recreational
activities. "Protective clothing" is applied to traditional categories of clothing, and "protective
gear" applies to items such as pads, guards, shields, or masks, and others.
C. Hazard analysis and critical control points or HACCP is a systematic preventive approach
to food safety from biological, chemical, and physical hazards in production processes that can
cause the finished product to be unsafe, and designs measurements to reduce these risks to a
safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished
product inspection. The HACCP system can be used at all stages of a food chain, from food
production and preparation processes including packaging, distribution, etc.
C.1 Principles of HACCP
o Analyze hazards
o Determine critical control points
o Establish limits for critical control points
o Establish monitoring procedures for critical control points
o Establish corrective actions
o Establish verification procedures
o Establish a record system

D. Food Contamination
Food contamination refers to foods that are spoiled or tainted because they either contain
microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for
consumption
E. Flow of Food
Steps of Food Flow
1. Purchasing and receiving

All food must come from approved sources. Homemade or uninspected food is
not allowed. Inspect all incoming food for torn, damaged or stained boxes.
Inspect the condition of the delivery truck. Check the temperature of incoming
food. Refrigerated foods must be at 4ºC (40ºF) or less. Frozen food must be at -
18ºC (0ºF) or less.
2. Storage
General Practice F.I.F.O. (First In, First Out) - Store chemical products away from
food products. When foods are repackaged, clearly label and date container. All
food containers must be properly covered. Refrigeration Storage All
refrigeration units must have an accurate indicating thermometer. Temperatures
must be maintained at 4ºC (40ºF) or less. Store all raw foods below cooked or
ready to eat foods to prevent cross contamination. Avoid packing refrigerator
full, air needs to circulate to maintain proper temperature.

*Freezer Storage
- Must be maintained at -18ºC (0ºF) or less.
*Dry Storage
- Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily
identify rodent problem.
3.
Preparation
 Wash your hands before beginning preparation and in between tasks.
 Prepare food in small batches.
 Prevent cross contamination by cleaning and sanitizing utensils and work
surfaces in between tasks, or by using color coded cutting boards for different
foods.
 Prepare the food as close to serving time as possible. Thawing/Defrosting
Food can be safely defrosted:
 In the refrigerator;
 Under cold running water;
 In the microwave on the defrost cycle;
 Raw food defrosted should not be refrozen;
 Use item within 2 days.
4. Cooking

5. Cooling
Food should be cooled from 60ºC (140ºF) to 4ºC (40ºF) within 4 to 6 hours. It can
take hours, if not days, for large quantities of food to cool to appropriate
temperatures.
Suggestions of how to reduce cooling times:

• Place pots of food in an ice water bath.
• Divide large quantities of food into smaller containers 10cm (4in) in depth.
• Stir frequently.
• Slice or divide large cuts of meat into smaller pieces.
• Place in the refrigerator and once it cools to 4ºC(40ºF) cover the container
6. Hot and Cold Holding
Proper Hot Holding
• Maintain temperature of hazardous food above 60°C (140°F).

• Check internal temperature of the food using a metal stem probe
thermometer every 2 hours.
• Never cook or reheat food in hot holding equipment.
Proper Cold Holding
• Keep food cold in refrigerated display units or on ice. The internal temperature
of the food must be maintained at 4ºC (40ºF) or less.
7. Reheating
• Reheat cold hazardous food to original cooking temperature.

• Reheat quickly on or in the stove.

• Never reheat slowly over several hours in hot holding units. Place food in/on
stove or in microwave to reheat then place in hot holding units.
8. Serving
• Prevent cross-contamination by ensuring servers take appropriate personal

hygiene measures (e.g. Hand washing, no direct contact with food).
• Ensure clean and sanitized utensils are used.
• Do not stack plates when serving meals to customers.
• Ensure service areas kept clean, and regularly wipe down menus. If
transporting foods, ensure vehicles are clean and foods are held at proper hot or
cold holding temperatures.
F. Kitchen Organizational System
 Chef - At the top of the food chain we have the Chef. Chef is French for Chief, and means just that.
The Chef is in charge of the kitchen. In bigger establishments this person would be known as the
Executive Chef. Along with that title, he would have the responsibility of everything from hiring staff
right up to purchasing and costing the food, planning the menu and work schedules.
 Chef de Cuisine - In a large organization, the Chef de Cuisine reports to the executive chef
 Sous Chef - The word “sous” is French for “under”. So, yes the Sous Chef answers directly to the
executive chef or chef de cuisine. The sous chef’s duties are more “hands-on” in the kitchen and with
the staff than the executive chef.
Station Chefs or Chef de Partie - These are chefs that are in charge of specific areas in the kitchen. The
most common station chefs are detailed below:
 Saucier or Sauce Chef - The highest position of the station chefs. Responsible for preparing sauces,
stews and hot hors d’Å“uvres and sautÃ©s food to order.
 Poissonier or Fish Cook - Prepares fish dishes.
 Entremetier or Vegetable Cook - Responsible for preparing soups, vegetables, starches and eggs.
 rotisseur or Roast Cook - Responsible for roasted, braised, broiled meats and their gravies.
 Grillardin or Grill Cook - Responsible for broiling meats in a larger kitchen, in place of the RÃ´tisseur.
 Garde manger or Pantry Chef - Responsible for cold items, salads & dressings, buffet items, pÃ¢tÃ©s.
 pâtissier or Pastry Chef - Responsible for pastries and desserts.
 Tournant or Relief/Swing Cook - Responsible for replacing other station chefs.
 Aboyeur or Expediter - Takes orders from the wait staff to the kitchen. Also responsible for inspecting
plates before they are served and for making sure that everything gets out on time.
G. Parts of the Knife

H. Basic Knife Cuts
DEMO

I. Vegetables
· A catch all category that includes many of the edible parts of a

plant, like stems, roots, flowers, and leaves.
Vegetable Categories
· Roots
· Tubers
· Bulbs
· Rhizomes
· Stalk Vegetables
· Cabbages
· Salad Greens
· Cooking Greens
· Inflorescent Vegetables
· Fruit Vegetables
· Snap Peas
· Edible Pods
· Fresh Peas
· Fresh Beans
· Sprouts
· Other Vegetables
Market Forms of Vegetables

· Fresh
· Dehydrated
· Frozen
· Canned
Storing Vegetables
· Starchy Vegetables:
Store in a dry location between 60ºF - 70ºF.
· Other Vegetables:
Store at refrigerator temperatures of 41ºF or below.
Store vegetables away from fruits that emit ethylene gas. (The gas
will cause continued ripening and possible decay)
Preserving Vegetables
· Canning
· Freezing
· Drying
Cooking Vegetables
· Prepreparation
involves: Washing, peeling, cutting, and shaping.
· To determine doneness: Most vegetables should be fork tender.
· Cooking with dry heat: Preserves flavors and nutrients. Methods include

broiling and grilling, baking, sautéing, deepfrying,
and fondue.
· Cooking with moist heat: To retain nutrients, cook vegetables for the
minimum amount of time needed and in a small amount of liquid. Methods
include blanching, parboiling, steaming, simmering, poaching, and
braising.
J. Fruits
· Fruits are the matured ovaries of plants, containing the seeds for the next
generation of plants.
Fruit Category
· Citrus Fruits
· Berries
· Stone fruits
· Common Tropical Fruits
· Exotic Tropical Fruits
· Melons
· Pomes Fruit
· Dried Fruits
· Fruit Vegetables
K. Meat
- Fish
Fish, like meat and poultry is made up of protein, fat and water as well as
vitamins and minerals.
· Fish has little connective tissue which makes it tender and easily cooked.
· Some fish has large amount of fat.
· Fish, may be divided into three categories according to skeletal type.
Categories of Fish
· Flat Fish
· Round Fish
· Boneless Fish
Composition of Fish
· Protein
· Fat
· Water
· Vitamins and Minerals
DEMO

- Game/Poultry
refers to domestic birds that are raised for human consumption.
· These products are less expensive compared with other meat products.
· They can be adapted to a wide variety of dishes.
Poultry Category
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
Poultry Composition
Poultry Flesh is made up of...
• Water – 75%
• Protein – 20%
• Fat – 5%
• Vitamins & Minerals
Good source of B2 niacin & B3
Poultry Structure
Poultry is similar to meat in structure.
It is made up pf the following:
· Muscle
· Connective Tissue
· Fat
· Bone
Beef
· Cream colored fat and bright red meat. The best beef is marbled with fine strands of fat called
marbling. Lower grades of beef have thicker marbling or no marbling. No marbling beef is tough when
cooked.
Cattle – is the general term for domesticated bovine animals
Category defending on sex, and age;

· Calves – young cattle of either sex
· Calf – (bull or female calf also called heifer calf)
· Bulls – mature uncastrated
· Steers – castrated
· Heifers – male cattle
· Cows – mature female cattle

Composition of Beef
· Water 75%
· Protein 20%
· Fat 5%
Nutritional value
· Vitamins (vitamins A, K & B vitamins)

· Minerals
· Carbohydrates
Veal
· It is the meat from calves that are less than nine months old. It is delicately flavored and tender. In
general, veal should have a firm texture, light pink flesh and has little
fat. Veal meat tends to dry out easily because the meat is lean. Moist heat
cooking method is advice when cooking the meat.
- Lamb
Lamb meat comes from sheep that are less than one year old. It is delicately flavored and has a little
marbling of fat in its lean areas. In general, lamb meat should be firm and finely textured; it should have
light pink to deep red flesh color.
- Seafood
Shellfish
Shellfish are distinguished from fin fish by their hard outer shells and their lack of backbones or
internal skeletons. They are found in both saltwater and fresh water.
There are three kinds of shellfish: Mollusk, Crustaceans and Cephalopods.
Forms of Shellfish
Mollusk
· Mollusks have no internal skeletal structure.
· They have shells covering their soft bodies.
· They are classified in three major groups according to the type of shell the
mollusk has.
3 Major Group of Mollusk

· Univalves have a single shell.
· Bivalves have two shells that are hinged together.
· Cephalopods have a thin internal shell and have tentacles or false legs
attached to the head.

Crustaceans
· Crustaceans have a hard segmented outer shell and jointed skeletons.
· They tend to be expensive because so much work is needed to produce a
little amount of meat.
· It can be prepared in almost any fashion as long as they are not overcooked.
· Lobster, Shrimp, Crab, Crayfish are the most common crustaceans fit for
human consumption.
Other Sea Foods

· Frog legs – these come from farm raised frogs.
· Surimi – a combination of different kinds of white fish and flavorings.
· Eel – long, thin fish with a sweet, mild flavor.
· Snails (escargot) – appetizer; boiled then baked or broiled in seasoned
butter.
· Sea urchins – the roe is eaten as appetizers.
L. Primal Cuts
Beef
Veal/Lamb/Sheep/Goat

Pork
M. Eggs
are a common food and one of the most versatile ingredients used in cooking. They are
important in many branches of the modern food industry. The most commonly used bird eggs
are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs,
occasionally used as a gourmet ingredient in western countries, are common everyday food in
many parts of East Asia such as China and Vietnam

N. Stocks
Importance of Stocks
· Stocks are the foundation of soup and sauces & essential in cooking.
· The importance of the stock in the kitchen is indicated by the French word
for stock: fond, meaning foundation or base.
Basic Components of Stocks

· Bone: major ingredients of stock (except water). Most of the flavor and
body of stocks are derived from the bones of beef, veal, chicken, fish, and
occasionally lamb, pork, ham, and game.
· Chicken stock – is made from chicken bones.
· White stock – is made from beef or veal bones or a combination of the

two. Chicken bones or sometimes pork bones are added in small quantity.
· Brown stock – is made from beef or veal bones that have been browned in
an oven.
· Fish stock – is made from fish bones and trimmings left over after filleting.
Bones from white fish gives the best stock. Fat fish are not normally used.
· Fumet – is often used for a flavorful fish stock.
· Lamb, game, turkey, and other stocks are special stocks and has special
function.
Things to Remember
· When certain connective tissues [called collagen] break down, they form gelatin. This gives
body to the stock, and is an important feature of its quality. A well-made stock thickens or even
solidifies when chilled.
· Cartilage is the best source of gelatin in bones. Younger animals have more cartilage in their
skeletons. Knuckle bones on the joints of major
bones have a lot of cartilage and are valued in stock making.
MIrepoix
Aromatic vegetables are the second most important contributors of flavor to
stocks.
· Mirepoix [meerpwah]
is a combination of onions, carrots, and celery,
sometimes added with onion leeks.
· Classical mirepoix contains ham or bacon leeks and vegetables or more
fresh herbs.
Preparations
Onion
Celery
Carrots
When it is necessary, it is made without carrots to keep the stocks as colorless

as possible.

Cutting Mirepoix
· Chop the vegetables into relatively uniform size. Since mirepoix is rarely
served, it is not usually necessary to cut it neatly.
· The size depends on how long it will be cooked. If mirepoix will be cooked
for a long time, as for beef stock, cut into large pieces [1 to 2 inches].
· Cutting into small pieces is necessary for releasing flavors in a short time,
as used in a fish stock.
Acid Products
Tomato product
· Contributes flavor and some acids to brown stocks.
· They are not used for white stocks because they would give an
undesirable color. Be careful not to add too much when making brown
stocks.
Wine
· It is occasionally used, especially for fish stocks. Its flavor contribution is
probably more important than its acidity
Scraps and Leftovers
· Scraps may be used in stocks if they are clean, wholesome, and

appropriate in stock being made. If done correctly, stock is a good way of
utilizing trimmings that would otherwise be thrown out.
· A stock is not a garbage disposal, and the final product is only as good as
the ingredients and the care that go with it.
Seasonings and Spices
· Salt is usually not added when making stocks. Stocks are never used as
is, but is reduced, concentrated, and combined with other ingredients.
· Herbs and spices should be used only lightly. They should never dominate
a stock or have a pronounced flavor
Note: sachet or bouquet garni is a bag or cloth where spices are being tied to be
used in stock making.
Commonly Used Spices in Stock Making
· Thyme
· Bay leaves
· Peppercorns
· Parsley stems
· Cloves, whole
· Garlic [optional]
Nourishing Element

· Bones 50%
· Mirepoix 10%
· Water 100%
Ingredients for Vegetable Stocks
a. Vegetables
b. Herbs
c. Spices
d. Water
e. Wine (sometimes)
Guidelines for Making Vegetables Stocks
· Starchy vegetables such as potatoes and winter squash make a stock

cloudy. Use them only if clarity is not important.
· Some vegetables, especially strongflavored,
are best avoided. Brussels
sprout, cauliflower, and artichoke can overwhelm a stock with a strong
flavor or odor.
· Cook long enough to extract flavor, but not so long that flavors are lost.
Best cooking times are 30 to 45 minutes.
· Sweating the vegetables in small amount of oil before adding water gives
them a mellower flavor.
Procedures
• Blanching bones the purpose of blanching bones is to rid them of some

impurities that cause cloudiness. The bones of animals especially veal
and chicken, are highest in impurities that cloud and discolor stocks.
1. Rinse bones in cold water.

2. Place bones in stock pot or steam jacketed kettle and cover with cold
water.
3. Bring the water to a boil.
4. Drain the bones and rinse them well.
Preparing White Stocks

- Rinse the bones in cold water. [if desired, chicken, veal, or beef may be
blanched.]
- Place bones in stock pot or steam jacketed kettle and add cold water to cover.
- Bring water to a boil then reduce to a simmer. Skim the scum that comes
to the surface.
- Add the chopped mirepoix and the herbs and spices.

- Do not let the stock boil. Keep it at low simmer.
- Skim the surface as often as necessary during cooking.
- Keep the water level above the bones. Add more water if the stock
- reduces below this level.
- Simmer for recommended length of time.
o Beef and Veal bones 6 – 8 hours

o Chicken bones 3 - 4hours
o Fish bones 30 – 45 minutes.
- Skim the surface and strain off the stock through a china cap lined with
- several layers of cheese cloth.
- Cool the stock as quickly as possible using these method:
o Venting
o Ice Bath
o Shallow Pan
- When cooled, refrigerate the stock in covered containers. Stock will last 2 - 3
days if properly cooled and stored.
DEMO
Preparing Brown Stocks

· The difference between brown stock and white stock is that the bones and
mirepoix are browned for the brown stock. But except for these
differences, the procedure is essentially the same.
o Do not wash or blanch the bones. The moisture will hinder the browning.
o Place the bones in roasting pan in one layer and brown in hot oven 375F
(190C) or higher.
o When the bones are well browned, remove them from the pan and place in a
stock pot. Cover with cold water and bring to simmer.
o Drain and reserve the fat from the roasting pan. Deglaze the pan by adding
water and stirring over heat until the brown drippings are dissolved or
loosened. Add to the stock.
o While the stocks are getting started, palce the mirepoix in the roasting pan
with some of the reserved fat and brown the vegetables well in the oven.
o When the water in the stock pot comes to a simmer, skim and continue the
same as for white stock.
o Add the brown vegetables and product to the stock pot. If desired, they may
be held until 3 – 4 hours before the end of the cooking time. Some chefs are
cooking brown stock longer than 10 hours or simmering the stock overnight,
Other tips: some chefs are cooking or sauteing the mirepoix with the tomato
product until brown. Some are doing the browning of vegetables with the bones.
DEMO

O. Sauces
· A flavorful liquid usually thickened, which is used to season, flavor and
enhance other food.
Qualities Added by Sauces

· Moist
· Flavor
· Richness
· Appearance (color and shine)
· Interest and Appetite
Structure of Sauce
· Liquid (body of a sauce)
· Thickening agent
· Seasoning and flavoring
Liquid
· Provides the body or base of most sauces
1. White stock (chicken, veal or fish) – Veloute Sauces
2. Brown stock – for Brown Sauces or Espagnole
3. Milk – for Béchamel
4. Tomato plus stock – for Tomato Sauce
5. Clarified butter – for Hollandaise
Thickening Agent
· A sauce must be thick enough to cling lightly on a food. Otherwise, it will
just run off and lie on a paddle in the plate. (nappe)
· Consistency of the sauce can affect presentation and appearance of the
food.
Starches as Thickeners
Starches are the most common thickener.
a. Cornstarch
b. Arrowroot
c. Waxy maize
d. Bread crumbs
e. Potato starch
f. Rice flour
Other Vegetables and Grain Products as Thickeners
· Starches thicken by gelatinization the process by which starch granules

absorb water and swell to many times their original size.
· Starch granules must be separated before heating in liquid to avoid
lumping.
· Mixing the starch with fat this is the principle of the roux and beurre
manie.

· Mixing the starch with cold liquid this principle is used for other starches
such as corn starch.
· Slurry is a mixture of raw starch and cold liquid.
· Roux is a cooked mixture of equal parts of fat and flour
Fats for Making Roux

· Clarified butter
· Margarine
· Animal fats
· Vegetable oil and shortening
Flour
· The thickening power of flour depends partly on its starch content.
· Bread flour has less starch and more protein than cake flour. (8 ounces of
cake flour vs.10 ounces of bread flour.)
Preparing Roux
· A roux must be cooked so that the finished sauce does not have the raw
starchy taste of the flour.
White Roux – is cooked for just a few minutes which is just enough to
cook out the raw taste.
Blond Roux or Pale Roux – is cooked a little longer just until the Roux
begins to change to a slightly darker color.
· Brown Roux – is cooked until it takes on a light brown color and a nutty
aroma.
Basic Procedure on Roux Making

· Melt fat
· Add correct amount of flour
· Cook to required degree for white, blond, or brown roux
Incorporating the Roux

General principles
· Liquid + roux, or roux + liquid
· The liquid maybe hot or cooled, but not ice cold
· The roux maybe warm or cold, but not sizzling hot
Other Thickening Agents

· Beurre manie – is equal part of soft, raw butter and flour.
· White wash – is a thin mixture of flour and cold water.
· Cornstarch (slurry mixed with cold water)
· Arrowroot (used like cornstarch)
· Waxy maize is used for sauces that are to be frozen
· Pre-gelatinized or instant starches
· Bread crumbs
Liaison
· Ingredients: Eggs and Cream

· Egg yolks have the power to thicken sauce slightly due to coagulation of
egg proteins when heated
· Egg yolks are also used as thickening agent for Hollandaise and related
sauces by emulsification
Procedure on Making Liaison

· Beat together the egg yolks and cream in a stainless bowl (2 to 3 parts
cream to 1 part egg yolk).
· Very slowly, add a little of hot liquid to the liaison, beating constantly. This
is called tempering.
· Off the heat, add the warmed, diluted liaison to the rest of the sauce,
stirring well as you pour it in.
· Return the sauce to low heat to warm it gently but not to heat it higher
than 180F (82C).
· Hold for service above 140F (69C) but lower than 180F (82C).
Reduction
· Concentrate flavors
· Adjust texture
· Add new flavors
Terminology
o To reduce by one-half - Demiglaze
o To reduce by three-fourths
o To reduce au sec – means to reduce to nearly dry or until dry
o Deglazing – means to swirl a liquid in a sauce pan or other pan to dissolve
cooked particles of food remaining at the bottom. Liquid, wine or stock are
being used.
o Monter au beurre – to swirl piece of raw butter in a sauce or soup.
Five Mother Sauces

o Béchamel= Milk + White Roux
o Veloute= White Stock(Veal, Chicken or Fish)+ White or Blond Roux
o Brown sauce or Espagnole= Brown Stock + Brown Roux
o Tomato sauce=Tomato + stock + (optional roux)
o Hollandaise=Butter + Egg yolks

DEMO

P. Soups
Liquid food derived from meat, poultry, fish and vegetables
Classification of Soups
· Clear or unthickened soups
· Thick soups (cream soups, puree soups, bisques, chowders)
· Special soups
Clear Soups
· Broth and bouillon – are two terms used in many different ways, but in
general they both refer to simple, clear soups without solid ingredients.
· Vegetable soups – is a clear seasoned stock or broth with the addition of
one or more vegetables and sometimes meat or poultry products and
starches.
· Consommé – is a rich, flavorful stock or broth that has been clarified to
make it perfectly clear and transparent.
Thick Soups
· Cream soups – are soups that are thickened with roux, beurre manie,
liaison or other thickening agents and have the addition of milk and/or
cream.
· Purees – are soups that are naturally thickened by pureeing one or more
of their ingredients.
· Bisques – are thickened soups made from shellfish. They are usually
prepared like cream soups.
· Chowders – are hearty American soups made from fish, shellfish, and/or
vegetables. They usually contain milk and potatoes.
· Potage – is a term sometimes associated with certain thick, hearty soups,
but it is actually a general term for soup. A clear soup is called potage
Clair.
Specialty and National Soups

· This is a catch all category that includes soups that don’t fit well into the
main categories and soups that are native to particular countries or
regions.
· Specialty soups are distinguished by unusual ingredients or methods,
such as Turtle Soup, Gumbo, Peanut Soup, and Cold Fruit Soup.
· Cold soups are sometimes considered specialty soups, and in fact some
of them are. But many of cold soups are simply a version of basic clear
soup.
· Examples are jellied consommé, cold cream of cucumber soup, and
vichyssoise.
DEMO

Q. Basic Baking
Major Baking Ingredients
Flour, Grains and Starches Nuts

Whole wheat flours  Macadamia
 White wheat flours  Pistachio
 Oats  Walnuts
 Cornmeal  Peanuts
 Rice  Cashew Nuts
 Corn starch  Almonds
 Cassava starch  Pecan
 Chestnuts
Sugars  Hazelnuts
 Granulated sugars  Pine Nuts
 Brown sugar
 Superfine/ caster sugar Flavorings
 Confectioners/powdered sugar  Rock Salt
 Decorating sugar/sugar beads  Iodized Salt
 Molasses  Herbs and Spices
 Isomalt  Extracts (Natural & Artificial)
 Muscovado
 Glucose, Maple Syrup, Honey Fruits
 Apple
Dairy Products  Bananas
 Milk  Berries
 Hard & Soft Cheese  Citrus Fruits
 Milk Products  Stone Fruits
 Cream  Pears
 Butter  Melons
 Eggs  Tropical Fruits
Fats and Leavening Agents Liquids

Fats  Liquors
 Margarine  Wine
 Shortening  Coffee
 Lard  Tea
 Oil
Leavening Agents Scaling Tools
 Yeast  Weighing Scales
 Baking Soda  Volume Measures
 Baking Powder  Thermometers

Yeast
 A one-celled organism called a fungus. It is found everywhere on fruits, vegetables, even the air.
 Function: leavening
Types
– Fresh yeast
– Active dry yeast
– Instant yeast
 Required conditions for growth:

- moist
- warmth
- sugar
Types of Bread Dough

 Lean Dough
 Rich Dough
 Laminated Dough
Lean Dough
 Lean Dough - low in fat and sugar
o Hard crusted bread and rolls. Italian bread, French bread, Pizza, Rye
o Soft crusted breads and rolls
 Have a higher fat and sugar content, sometimes contain eggs and milk solids.
 White pan bread, wheat bread.
Laminated Dough
 Fat is incorporated into the dough after it is made by a series of rolling and folding. These products
have a flaky texture.
a. Non-sweet Croissant
b. Sweet Danish
12 Steps of Bread Production
1. Scaling Ingredients
 Ingredients are always weighed in the bakeshop.
 Weight is more accurate.
 Accurate scaling is very important.
 Water, milk, eggs and egg whites may be measured by volume.
2. Mixing
 To combine the ingredients into a smooth uniform dough
 To distribute the yeast
 To develop gluten
 The amount of mixing is dependent upon the type of dough you are mixing.

3. Fermentation
 Yeast feeds on carbohydrates and produces CO2 and Alcohol.
 During fermentation, the dough is placed in oiled bowl, is covered and then placed in a warm, moist
environment.
 Fermentation is complete when the dough has doubled in size.
 Under fermented: Young dough
 Over fermented: Old dough
4. Punching
 Punching deflates the dough.
 Fold the sides in the center.
 It expel gas
 Redistribute the least
 Relax the Gluten
5. Scaling or Portioning
 The process of dividing the dough into smaller pieces.
6. Rounding
 The pieces of dough are shaped into smooth round balls.
 It aims to form smooth dough.
 It stretches the outer skin.
 It simplifies shaping.
7. Bench Resting
 Duration: about 15 minutes
 Purpose: to relax the gluten to make shaping easier
 Be sure that the dough is covered to prevent it from drying out.
8. Shaping
 Shapes: long, round, braids, knots.
 Placed in oil pans.
 Gas bubbles must be expelled.
 The seams must be at the bottom.
9. Proofing
 It is the continuation of the fermentation process.
 It takes place after the dough is shaped.
 A proof box is an enclosed cabinet with a controlled environment.
 Temperatures in proofing are generally higher than in fermentation.
10. Baking
 Oven spring is a rapid expansion of gases when the dough is first placed in the oven.

 Oven Temperature:
o Lean Breads: 450º F - 425º F
o Hard Crusted: 425º F - 475º F
o Rich Dough: 350º F - 400º F
11. Cooling
 Breads must be removed from the pans and cooled on the rack to allow the moisture to escape.
12. Storing
 Proper Storage: Breads should be cooled first before wrapping. Proper wrapping reduces staling.
 Staling – is the change of moisture and aroma of baked goods due to change of structure and moisture
loss.
Basic Breads
 Hard Rolls
 Soft Rolls
 Foccacia
 Pizza Dough
 Sliced Bread
 French Bread
Cakes
Type of Cakes
High Fat Cakes
 Contain high amounts of solid or liquid fats (main tenderizers), moister, richer, more tender, longer
shelf life
 Methods of Preparation (MOP):
1. Creaming
2. Blending
Methods of Preparation
For High Fat Cakes
Creaming
1. Fat + Sugar
2. Eggs (bit by bit) – beat well after each addition.
3. Dry-Wet-Dry-Wet-Dry
Blending
 One Stage Method
1. All dry ingredients in one bowl
2. All liquid ingredients in one bowl
3. Liquid ---> Dry
4. Mix until just blended
 Two Stage Method

1. Dry Ingredients + Fat (low speed)
2. Add liquid in two stages

Addition of Liquid in Two Stages
 STAGE 1
o Pour in half the liquid ingredients.
o Mix for two minutes at low speed.
 STAGE 2
o Pour the remaining liquid in three additions.
o At low speed, mix for two minutes after each addition.
o Mix until well blended.
o Make sure to scrape down the sides of the bowl.
Methods of Preparation
Low Fat Cakes

• Sponge Method : Use of Eggs
1. Warm foaming method

a) Whole eggs + sugar = Foam Warm water.
Warm water
b) Fold in sifted dry ingredients into the foam.
c) Blend in melted butter.
= Genoise or French sponge cake
• Cold Foaming Method
a) Eggs are separated.
b) Egg yolks + sugar = foam
c) Egg whites + sugar = stiff peaks
d) Fold whites into egg yolks. Alternately sift in dry ingredients.
• Chiffon Method
- Oil + chemical leavener
- Leaveners: Air and baking powder
Method Of Preparation:
1. Sift dry ingredients + part of the sugar
2. Oil + Egg yolks + Water + Flavoring
3. Egg yolk + Oil mixture + Dry ingredients
4. Egg whites + Remaining sugar
5. Fold egg whites + Batter (#3)
• Angel Food Cake Method
Egg whites only (room temperature)

Very light texture
No frosting needed
Method Of Preparation:
1. Flour + cornstarch + ½ sugar

2. Egg whites + cream of tartar + ½ sugar
3. Fold in flour into beaten egg whites
Pan Preparations
1. Grease pans with shortening.
2. Line them with baking paper.
3. Flour the bottoms and sides. Tap out excess flour.
4. Do not grease pans for angel food cake.
Scaling
1. Pans should be ¾ filled.
2. Batters made by the creaming, blending, and chiffon methods should be gently tapped to remove
large air bubbles.
Baking
1. Always preheat oven before baking. Do not make the batter wait.
2. Common temperatures: 325°F 375°F.
3. If no temperature is given:
o Larger surface area = higher temperature
o Tall cakes (Bundt or tube) = lower temp
4. Check 5-10 minutes before it should be done, not earlier.

5. Appearance:
o Light to Golden Brown
o Edges begin to pull away from the sides
6. Touch: Cake should spring back.
7. Cake Tester: Skewer or toothpick
Baking Guidelines
1. Let cakes cool 10-15 minutes in their pan before removing them.
2. Run a knife along the sides of the pan to completely loosen the cake.
3. Cool completely on a wire rack.
4. Angel food cakes and chiffons should be turned upside down immediately after they are removed
from the oven.
Pate a Choux
 Literally translated pâté á choux means “cabbage paste”
 When piped out they look like little cabbages
 Other names include:
Choux paste or Éclair Paste
Choux Paste
• There are 5 basic ingredients in pâté á choux. Each of which has its own function.
1. Flour

 Bread Flour- it is the best choice. The medium protein content provide enough structure fort h
product to hold up. Soft flours won’t work.
2. Water or Milk or Combination
 Provides moisture to re-hydrate the flour. It also provides steam for leavening.
3. Butter, Margarine or Oil
 Provides some palatability and moisture.
4. Eggs
 The protein in the egg provides structure and the egg whites also contribute to steam due to the high
quantity of water.
5. Salt
 Salt provides flavors.
Methods of Making Pate a Choux

 Scale
 Mise en Place
Methods of Preparation of Choux Paste

 Heat the Mixture- Boil the liquid, fat, sugar and salt.
 Add the flour to the boiling mixture at once.
 Dry the mixture with wooden spoon.
 Stir the batter until it coats the bottom of the pan.
 Add the eggs- with a paddle attachment; mix the batter on speed one for two to three minutes to
dissipate the heat. Then start adding the eggs one at a time.
 Check consistency: With your finger, create a channel in the batter. If the channel closes slowly, you
are at the right consistency.
Piping of Choux Paste

 Use a pastry bag and a medium star or round tip.
 A template assures consistency.
Baking Choux Paste

 Start with 400ºF so that steam can develop quickly.
 Then lower to 350ºF to set the structure.
 Watch for signs of baked products that will fall apart.
Storing Choux Paste
 The baked product can be stored in the freezer.
Pâte à Choux Products

 Pâte à choux can be used in both sweet and savory applications. Some sweet products include the
following :
o Cream Puff – Piped like a large rosette
o Éclairs – should be 3-4 inches long filled with cream or custard.
o Paris Brest – 8-10 inches circle topped with sliced almonds and hazelnut or chocolate filling.
o French Crullers – a 3-4 inch circle, deep fried topped with powdered sugar.

Ingredients:
Unsalted butter 380 g
Water 755 g
Salt 12 g
Granulated sugar 15 g
Bread flour 567 g
Eggs 687 g
Methods of Production:
• Put the water, unsalted butter, salt and sugar in a pot and bring to a rolling boil. Pour the bread flour
and stir until ingredients are completely combined. It must look like a roux or paste.
• Using a paddle attachment beat the mixture at medium speed for 3 minutes to reduce the heat.
• Pour the eggs bit by bit and scrape the bowl occasionally.
• Pipe the mixture on a silicone mat or on a greased parchment paper.
Yield:
Depends on the desired size
Icing or Frosting
 Sweet coatings for cakes and other baked goods.
Three main functions of an icing:

1. To contribute flavor and richness.
2. To improve appearance.
3. To keep qualities by forming a protective coating around cakes.
Butter Cream
Three most popular types of Butter Cream:
1. Simple
2. Swiss
3. Italian
Simple/American
 Made by creaming butter and powdered sugar together until light and smooth.
 Cream, eggs and flavorings may be added.
Swiss
 Made by whipping softened butter into a Swiss Meringue.
1. Egg Whites
2. Sugar
3. Butter
Italian
 Made by whipping softened butter into an Italian Meringue.
1. Egg Whites
2. Sugar
3. Butter

Other Types of Butter Cream
French/Mousseline
 Made by whipping hot sugar syrup into beaten egg yolks, then whipping in soft butter and flavoring
1. Yolks
2. Sugar
3. Butter
*An Italian meringue can then be folded in for added lightness.

German
 Made by whipping softened butter into pastry cream
 Equal parts butter and pastry cream
Fondant Type Butter Cream

 It is made by creaming softened fondant into butter (equal parts).
Cream Cheese Icing

 Made with butter, cream cheese and powdered sugar.
Decorator’s Butter Cream

 It is made by creaming powdered sugar and shortening.
Butter vs. Shortening

Advantages of Butter
 Flavor
 Color
Advantages of Shortening
 Stabilizes butter cream.
 Very easy to work with.
Flavoring Butter Cream

 Chocolate - must be tempered in, use 23 oz per pound.
 Pastes - may need to be warmed to soften, flavor to taste.
 Extracts - flavor to taste.
- Imitation vanilla may be preferable because it is clear.

 Liqueurs - will leave strong alcohol taste.
- Make sure to taste your butter cream.
Difficulties with Butter Cream

 The main difficulty with working with butter cream is temperature. It must be at room temperature.
 If butter cream is too soft, stabilize it with shortening or cool it down.
 If butter cream is too hard, soften 1/3 of it and whip with remaining 2/3.
Foam Icing
 Also known as Boiled Icing or Marshmallow, it is an Italian meringue with vanilla.

 Foam icing is very light and fluffy but also very sweet.
 Not very stable — should be used immediately and served the same day.
Fudge
 Heavy and rich
 Made with a warmed mixture of sugar butter and water/milk.
 Applied warm and allowed to dry on the product.
 The icing dries to produce a thin crust on the outside while remaining moist on the inside.
Uses of Fudge Icings

 Brownies
 Cakes
 Pastries
 Candies
Fondant
 Fondant is sugar syrup that has been cooled with incorporated air to a smooth, white, creamy
consistency.
 It is used for glazing pastries and some cakes.
Rolled Fondant
 Batter made with water, gelatin, powdered sugar, glucose and glycerin.
 It is soft and pliable and used to cover whole cakes and pastries.
Glaze
 A glaze is a thin coating which is poured or dripped onto a cake or pastry.
 Its purpose is to provide flavor, moisture and shine.
Types of Glaze
 Apricot Glaze
 Fondant
 Simple Syrup
 Fruit Glazes
 Flat Icings
 Ganache
Uses of Glaze
 To keep the product from drying out.
 To preserve color.
 To maintain fresh look of cakes and pastries.
*All glazes must be applied warm.
Royal Icing
 It is made with powdered sugar and egg whites
 This icing dries hard and brittle.

 It is use exclusively for decorating
Royal Icing Uses

 Filigree work
 Flowers
 Gingerbread houses
 Dummy Cakes
Whipped Toppings
 Most whipped toppings are nondairy
 Uses: mostly for cakes and pies
 Made from soy bean oil
 Easier to work with than real whipped cream and hold up much longer.
Flat Icings
 Made from powdered sugar and water
 It is a cheap version of fondant, without the shine.
 Uses: Mostly for quick made pastries, Danish and cinnamon buns.
Pies and Tarts
Pies
 Pie dough, as opposed to tart dough contains no or very little sugar and usually doesn’t contain eggs.
 Pies are also baked in a deep dish pan versus at shallow tarts shell.
Tarts
 Tarts are traditionally baked in shallow tart shells.
 What differs tart dough from pie dough is that it contains sugar and sometimes eggs
Composition of Pies and Tarts

 Crust
 Fillings
 Toppings
 Garnish
Fats Used in Tarts and Pie Dough

 Shortening – flakiest crust
 Butter – best flavor
 Cream Cheese – only a portion
 Sour Cream – only a portion
 Cheddar Cheese – savory products
Three Types of Pastry Dough

 Pâte Brisée – ―broken pastry‖
 Pâte Sucrée – ―sweet pastry‖
 Pâte Sablée – ―sandy pastry‖

Pate Brisee
1. Dry all ingredients together.
2. Cut in the cold fat.
3. Drizzle in ice water.
4. Wrap in plastic then chill.
Pate Sucree
1. Cream butter and sugar.
2. Slowly add eggs and milk/cream.
3. Add flour and salt.
4. Wrap in plastic and chill.
Pate Sablee
1. Cream butter and sugar.
2. Slowly add eggs.
3. Add flour, salt and sometimes a leavener.
4. Wrap in plastic and chill.
Six Ways to Ensure Tender and Flaky Crust

 Use a solid, cold fat.
 Use low protein flour.
 Add an acid.
 Use little water.
 Handle gently.
 Let the dough rest.
Blind Baking
 This is a term used for baking pie shells without fillings.
DEMO
R. Cooking Methods
Heat Transfers
· In order for food to be cooked, heat must be transferred from the heat

source.
Conduction
· Conduction occurs in two ways
1. When heat moves directly from one item to something that touches it.
2. When heat moves from one part of something to an adjacent part of the
same item.
Convection
· Convection occurs when heat is spread by the movement of air, steam or
liquid including hot fat.
Two Kinds of Convection

· Mechanical
· Natural
Radiation
· Radiation
· Infrared
Microwave – In microwave cooking, the radiation generated by the oven

penetrates part way into the food, where it agitates the molecules of water.
Effects of Heat on Food
Cooking Time
Factors that affect food doneness:
· Temperature
· Speed of heat transfer
· Size, temperature (product) and individual characteristics of food items
Composition of Foods
1. proteins
2. fats
3. carbohydrates
4. water
5. plus small amounts of other compounds such as minerals (including
salt),vitamins, pigments (coloring agents), and flavor elements.
Components that Affects Foods

· Proteins
· Carbohydrates
· Fats
· Fiber

· Minerals
· Pigments
· Flavor Components
Proteins
· Major component of meat, poultry, fish, milk and milk products.
· When proteins are heated, they become firm, or coagulate.
Connective Tissues These are special proteins that are present in meats.
Acids
There are two effects of Acids on Meat
· Speed Coagulation
· Helps dissolves connective tissues
Carbohydrates
· Starches and sugar are both carbohydrates.
· The two most important changes in carbohydrates caused by heat are
caramelization and gelatinization.
Fruit and Vegetable Fiber

Fiber – Sugar makes fiber firmer.
DRY COOKING METHODS
In dry-heat cooking, heat is transferred to food via air, fat, metal, or radiation. These cooking methods
generally use higher temperatures than moist heat cooking methods because air, fat, and metal can be
heated to temperatures much higher than the boiling point of water
Baking – Baking utilizes hot air to transfer heat to food and can yield a wide variety of results depending
on the temperature, rack position, and type of baking sheet or dish being used. Baking with a
conventional oven uses still hot air while a convection oven uses forced air that blows over food as it
cooks. Convection cooking transfers heat more quickly and therefore often has a shorter cooking time
than with conventional ovens.
Broiling – Broiling is a cooking method very similar to grilling that can be achieved in the oven. Broiling
consists of placing food very close to an intense heat source for quick cooking at a very high
temperature. The heat source for broiling is above food, as opposed to being beneath food when
grilling. Most ovens only have one temperature
setting for broiling and the amount of heat applied to the food is controlled by moving the it closer or
further away from the heat source.
Frying – Frying utilizes fat to transfer heat to food. Although fat is a liquid at frying temperatures, it is
still considered a dry-heat cooking method because it does not involve water. Frying is most often used

to achieve a brown and crispy end product. Although deep frying may come to mind first, sautéing, stir-
frying, and pan frying are all methods for frying food.
Grilling – Just as with broiling, grilling involves exposing food to a very intense heat source for a short
amount of time. Unlike broiling, the heat source is below the food rather than above. The heat source
for grilling can be direct flames from either gas or charcoal, or radiant heat from charcoal briquettes.
Roasting – Roasting is a similar to baking but the term is usually reserved for meat and poultry. Unlike
baking, food that is roasted is often basted with fat or other liquids to prevent them from drying during
the cooking process.
Moist-Heat Cooking Methods
In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth
or wine, can be used as the heat transfer medium and will also add flavor during the cooking process.
Leftover liquids from the cooking process can also be used to make sauce or stock.
Moist-heat methods are particularly useful for softening tough fibers, such as meat protein or
plant cellulose. Conversely, the softening effect can be detrimental to some food, therefore making
moist-heat a poor choice
Blanching - Blanching involves dropping food into boiling water briefly and then immediately halting the
cooking process by submerging the food into ice water. Blanching is used to loosen the skin on fruit and
vegetables and to halt enzymatic action that causes fruit and vegetables to deteriorate. Fruit and
vegetables are often blanched prior to freezing to maintain their color and freshness during storage.
Boiling – At sea level, water boils at 212° F. Boiling water has large, vigorous bubbles, which can disrupt
or damage delicate foods. Boiling is used to cook stronger, hearty foods such as beans, pasta, or tough
vegetables. Because of the high heat involved, boiling is usually a relatively quick cooking method.
Braising – Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish.
Keeping the braising dish covered traps moisture within and helps intensify the flavors. Liquids used for
braising are often wine, stock, or the meat's own juices.
Poaching – Partially or fully submerging food into water or another liquid that has reached 160-180° F is
called poaching. Water at this temperature is hotter than scalding but is not vigorously bubbling like
boiling water. This allows for delicate foods to be cooked without being disrupted or damaged. Poaching
is often used with eggs and fish, both of which would break apart if exposed to rapidly boiling water.

Scalding – Water that has reached 150° F is considered scalding. At this temperature, water will have
bubbles attached to the side or bottom of its container that do not release or move as they do with
simmering or boiling water. The scalding technique is sometimes used to help solids, such as sugar,
flour, or chocolate, dissolve more easily into the liquid. Scalding was also used in the past to kill bacteria
in milk before pasteurization was so prevalent.
Simmering – Simmering liquids are above 180 F but not vigorously bubbling like boiling
water. Simmering liquid has gentle bubbles that rise swiftly from the bottom of the pot. Simmering is a
more gentle cooking method than boiling and is often used for long and slow cooking processes because
there is less evaporation than with boiling. Tough meat, soups, and stews are often simmered over low
heat for long periods of time.
Steaming – Steaming involves the transfer of heat through vaporized water or other
liquids. This is by far the most gentle moist-heat cooking method. Because food is not allowed to steep
in the hot water, steamed food retains more nutrients than food that is boiled or simmered. Pressure
cookers utilize steam and pressure to increase the cooking temperature above the boiling point of
water.
Stewing – Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly
moving bubbles. The difference between stewing and simmering is that stewing generally involves a
much smaller amount of liquid that is retained and served with the food as a sauce. Stewing is great for
softening tough cuts of meat or fibrous vegetables.
DEMO
S. Appetizers
Appetizers are served before a meal, and is the most common term for hors d'oeuvre. Light snacks
served outside of the context of a meal are called hors d'oeuvres
Salads
Salad Components
· Foundation
· Body
· Garnish
· Dressing
Foundation
· Base ingredient of a salad; Leafy greens often serve as a salad’s
foundation.

Body
· Main ingredients of a salad; Creates the salad’s identity and often gives
the salad its name.
Garnish
· Contributes to a salad’s visual appeal and very often to its flavor. A
garnish should be colorful, edible, and the same temperature as the salad
itself.
· It should be simple so that it does not overpower the presentation of the
salad
· Common garnishes include herbs, hardcooked
eggs, olives, fruits,
cheese, and nuts.
Dressing
· Sauce that complements a salad’s flavor and sometimes binds the salad
ingredients together.
o Vinaigrettes Temporary emulsion

o Creamstyle or fatty – Permanent emulsion
o Simple oil and vinegar, flavored oils
Salad Greens
· A variety of greens are available for use in salads
· Not all are green, some greens require cooking to make them more
palatable.
· Baby varieties of sturdier greens not usually used in salads, such as beet
greens and mustard greens, also make excellent additions.
· Salad greens can be classified into two general categories: mild greens
and flavor adding greens
· Flavor adding greens can be either spicy or bitter.
Types of Salad Greens

· Traditional Greens: Have a mild flavor; can be used by themselves or
combined with other greens.
· FlavorAdding
Greens: Classified as greens although they may be red,
yellow, brown, or white.
Salad Green Variety

Radicchio: A cabbage like plant with a slightly bitter, red leaf; adds color and
flavor to fresh salads.
Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.
Edible Flowers: Add unusual flavors, dashes of bright color, and interesting
textures to salads.
Salad Greens Include:

1. Oak Leaf
2. Escarole
3. Lollo Rosso
4. Romaine Lettuce
5. Spinach
6. Green Ice
7. Mizuna
8. Dandelions
9. Sorrel
10.Arugula
11.Butterhead Lettuce
12.Looseleaf Lettuce
13.Treviso Raddicchio
Etc.
Cleaning Salad Greens

1. Soak the greens for several minutes using cold water bath in a bowl or
use a sanitized sink if cleaning large amount of greens.
2. Lift the greens out of the water with care. Drain them in the colander.
3. Gently pat down with paper towels. as alternative, use a salad spinner to
spindry
wet greens.
Salad Dressing
· Both sauce and seasoning should compliment the flavors and textures of
the salad ingredients and not dominate them.
Kinds of Dressing
Emulsion – A mixture of two unmixable ingredients
Vinaigrette Dressings Temporary Emulsions
Mayonnaise- base dressings Permanent emulsions
Simple Dressings simple liquids that contribute moisture and flavor to salads.
 Lemon juice freshly squeezed lemon juice is an acidic dressing that
gives a tang to salad.
 Olive oil a fruity, aromatic dressing when used alone on a salad
 Flavored vinegars popular dressings, add vivid flavor to salads but no
Fat
Preparing Greens
1. Separate the leaves and submerge them in cold water several times to
rinse off all dirt and grit
2. Lift greens out of the water and dry the leaves thoroughly with paper
towels
3. Cut or tear the greens into bite size pieces
Types of Salads
· Green Salads – leafy greens
· Side Salads made from vegetables, potatoes, grains, pastas, legumes
· Composed Salads – made by carefully arranging items on a plate, rather

than tossing them together
· Desserts Salads often sweet and usually contain fruits, nuts, and/or
gelatin. Dressings for dessert salads may incorporate cream or liqueur
Sandwiches
A sandwich is a food item consisting of one or more types of food placed on or between slices of bread,
or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for
some other food.
Types:
Basic Closed (e.g. hamburgers)
OpenFace (e.g. pizza)
Grilled (e.g. grilled cheese)
Fried (e.g. Monte Cristo)
Preparing and Plating Hot Sandwiches

· Make sure all hot meat fillings are thoroughly cooked before grilling them.
· Completely assemble sandwiches before grilling.
· Make sure that cold fillings are crisp and cold.
· Cold fillings can be placed on the side.
· Don't overload hot wraps. It can break the wrap or cause everything to fall out.
· Make sure that hot sandwiches are served on warm plates.
Preparing and Plating Cold Sandwiches

· Use the freshest bread possible. If the bread is toasted, you can use day old bread.
· Do not prepare salad sandwiches in advance.
· Make sure that cold sandwiches are served on cold plates.
· Cold sandwiches are usually cut into halves, thirds, or quarters. Each section is often held together with
a frilled toothpick.
DEMO
Pasta
· Pasta is one of the easiest and versatile food products available in the market.
· The main ingredient of pasta is flour and water or egg, sometimes oil is added to give it fullness in
flavor.

· There are over a hundred kinds of pasta. It is available in a number of shapes, sizes, colors and flavors.
It can either be dried or fresh.
Quality Characteristic of Pasta

· Flour: Highprotein semolina flour should be used.
· Freshness: Pasta should be hard and brittle. It should snap cleanly.
Purchasing Pasta
Dried Pasta
· It comes in different shapes and sizes that are available in bags and boxes. These are usually brittle.
Fresh Pasta
· It is labor intensive to prepare.
· It can be purchased through pasta suppliers or in a frozen form.
Storing Pasta
Dried Pasta
· Store in a dry place between 50ºF70ºF.
Fresh Pasta
· Wrap tightly and keep in the refrigerator.
Boiling Pasta
· Use at least one gallon of water for each pound of pasta in a large enough stockpot for the pasta to
move around freely.
· Add about 1 oz. of salt per gallon of water.
· Bring the water to a full boil and add the pasta.
· Stir the pasta occasionally as it continues to boil for the indicated time.
· Test the pasta for doneness. If it cuts easily with a fork the pasta is done.
· Drain it into a colander.
If serving immediately, just plate the pasta and serve it. If serving the pasta later, rinse it with cold,
running tap water to halt the cooking process.
Baking Pasta
· Pasta is partially cooked before it is layered or stuffed.
· Other ingredients are added and the dish is baked.
· Cannelloni Pasta (stuffed pasta)
Beef
· Creamcolored fat and bright red meat.

· The best beef is marbled with fine strands of fat called marbling.
· Lower grades of beef have thicker marbling or no marbling.
· No marbling beef is tough when cooked.
Cattle – is the general term for domesticated bovine animals
Category defending on sex, and age;

· Calves – young cattle of either sex
· Calf – (bull or female calf also called heifer calf)
· Bulls – mature uncastrated

· Steers – castrated
· Heifers – male cattle
· Cows – mature female cattle
Composition of Beef
· Water 75%
· Protein 20%
· Fat 5%
Nutritional value
· Vitamins (vitamins A, K & B vitamins)
· Minerals
· Carbohydrates
Cuts of Beef
Primal Cuts
· These are large primary pieces of meat separated from the animal.
· The most popular forms of meat purchased by foodservice operations.
· They can be easily handled and stored.
Fabricated Cuts
· These are smaller portions taken from primal cuts.
· They are menu sized portions of meat.
· Purchasing fabricated cuts as exact portions can limit waste.
Whole Carcass
· The carcass is what is left of the whole animal after it has been slaughtered.
· It usually does not include the head, feet and hide.
Carcass Structure
· Bones
· Muscle fiber
· Connective tissue
Collagen – soft white color that turns to gelatin when dissolve.

Elastin – hard, yellow that is not easy to dissolve even in prolong cooking.
Choice Breed
Angus
Kobe
Chianina
Piedmontese
Primal Cuts
· Chuck - It comes from the shoulder of the animal.
It yields some of the most flavorful and economical cuts of meat.
It also tends to be tough, fatty and bony.
· Shank
· Rib - It is the primal cut of beef consists of ribs and some of the backbones.

This cut is tender and well marbled with fats.
· Brisket
· Short plate
· Flank
· Loin - It is the front potion of the beef loin that has a rib and some of the backbone.
It yields the most tender and expensive cut of meat but they are not the most flavorful.
Top loin and Sirloin are not so tender but have more flavor.
It requires little work to make it flavorful.
It does not need to be marinated in advance or to be cooked on a high heat.
· Sirloin
· Round - It is the large, hind legs.
These cuts are tougher because the muscles are well exercised.
Round cuts do well when cooked with moist heat method.
Breast/Flank
· The breast and flank yield an assortment of cuts including:
– Flank Steak
– Skirt Steak
– Hanger Steak
– Short Ribs
– Brisket
Miscellaneous Cuts
· This category includes cuts taken from different parts of the carcass.
– Ground beef
– Stew meat
– Soup bones
Veal
· It is the meat from calves that are less than nine months old.
· It is delicately flavored and tender.
· In general, veal should have a firm texture, light pink flesh and has little fat.
· Veal meat tends to dry out easily because the meat is lean. Moist heat cooking method is advice when
cooking the meat.
Primal Cuts
· Shoulder
· Rib - It is usually cut into chops.
The entire rack of ribs can be roasted whole or it can be tied up together to form veal crown.
· Loin - The primal loin cut is located behind the ribs.
It has the most buttery cut but a little expensive than the other parts.
· Leg - The choice meat in the leg is often sliced into thin cutlets to be used in scaloppini, schintzel and
escallops.
· Breast - The breast includes the lower end of the ribs, along with some fairly lean meat.
The meat from the ribs is very tender which makes it a popular menu choice.
Miscellaneous Cuts
· This category includes cuts taken from different parts of the carcass.

– Ground veal
– Stew meat
– Shank [Osso Bucco]
Lamb
· Lamb meat comes from sheep that are less than one year old.
· It is delicately flavored and has a little marbling of fat in its lean areas.
· In general, lamb meat should be firm and finely textured; it should have
light pink to deep red flesh color.
Fish
· Fish, like meat and poultry is made up of protein, fat and water as well as vitamins and minerals.
· Fish has little connective tissue which makes it tender and easily cooked.
· Some fish has large amount of fat.
· Fish, may be divided into three categories according to skeletal type.
Categories of Fish
· Flat Fish
· Flat fish have a backbone running horizontally through the center of the fish.
· They swim horizontally.
· They have dark skin on the upper side of their head to hide from predators.
· Both eyes are located on top of the head.
· Round Fish
· The backbone of this kind of fish lies on the upper edge of the body.
· They have an eye on each side of the head.
· The body is round, oval or compressed.
· It swims upright in a vertical position.
· Boneless Fish
· This kind of fish has cartilage instead of bones.
· It has smooth skin instead of scales.
· Some of them are being grouped with round fish.
Composition of Fish
· Protein
· Fat
· Water
· Vitamins and Minerals
Fish’s Structure
· Backbone
· Internal skeleton of cartilage
· Bones

· Gills
· Fins
Handling Fish
· Fish and Shellfish are one of the most perishable foods.
· It is important to store them properly and use it as soon as possible.
Check the following when buying fish:

· Smell
· Touch
· Appearance
Objectives in Receiving Fish

· Freshness
· Fresh fish should smell like fresh seaweed or the ocean.
· It has a firm flesh when touched.
· Flesh will spring back leaving no indentation.
· It should feel slick and moist and not slimy
· The Scales are intact
· It should have clear and rounded eyes.
· Quality
· The gills should be bright red.
· Cut fish should be moist. No bruises & blood spots.
· The flesh should not separate when bent.
· Time
Frozen Fish
Frozen fish should be…
· Solidly frozen
· Well wrapped
· No off odor
· No dark spots
· No fading or discoloration of pink or red flesh
· No freezer burn
· Coated with thin layer of ice crystals
Canned Fish
· Do not purchase dented or damage can.
· Airtight in sealed vacuum packed without oxygen inside the plastic.
· Make sure that there are no sign of refreezing or has not been refrozen.
· The can has no tears, holes or leakage.
Objectives of Storing Fish

· To keep the fish moist.
· To prevent fish odors and flavors from being transferred to other food.
· To protect delicate fish from being bruised.

· To keep it fresh and in good condition.
Storing Fish
Fresh Fish
· Whole fish must be stored on ice, while fillets should be kept on ice in watertight containers.
· The fish should be stores inside the chiller with (05C) 41F or lower temperature. It must be consume
within 2 days
· Live fish must be inside a tank with clean water and oxygen.
Frozen Fish
· Store frozen fish at 0F – 10F (18C
– 12C) up to six months.
· To prevent freezer burn, keep fish vacuum packed or wrapped tightly in plastic.
· It can be kept safely frozen
Shelf life:
Fatty fish – up to two months
Lean fish – up to six months
Thawing Frozen Fish

· Never thaw fish at room temperature.
· Always thaw fish in the refrigerator. Allow 1836 hours for frozen fish to thaw properly.
· If in a hurry, thaw fish under cold running water but make sure the fish is securely packed.
· When the fish is completely thawed, do not refreeze it.
Do’s and Don’t’s

· Wrapped fish properly to prevent freezer burn.
· Check for quality before preparing fresh or frozen fish.
· Store canned fish in a cool dry place
· Transfer opened product in a covered containers, label and refrigerate.
(use within a day or two)
· Vacuum sealed must be store in a box with crush ice inside refrigerator.
· Frozen fish must be store inside the freezer.
· Never refreeze fish.
Market Forms
· Fresh
· Frozen (IQF, block, shattered pack)
· Whole
· Drawn
· Fillet
· Cubes
· Sticks
· Steak
Standard Forms
· Fillet
· Cubes

· Sticks
· Steak
· Gojounette
· Darn
· Butter flied
· Paupiette
Cooking Method
· Broiled
· Grilled
· Fried
· Baked
· Sautéed
· Poached
· Stewed
· Boiled
Additional Information
· Some fish are being caught or harvested because of their roe, such as sturgeon species.
3 expensive caviars
· Beluga
· Cevruga
· Osetra
· Some fish are eaten raw. Like Salmon and Tuna
Pork
· Pork is one of the most widely eaten foods in the world.
· Pork is the meat from hogs that are less than one year old.
· The carcass may be used in many different ways from fresh meat cuts, with the popularity of certain
cuts and certain cuts and certain carcass portions varying worldwide.
Primal Cuts
· Loin - The loin can be divided into several fabricated cuts, such as pork tenderloin, chops and back ribs.
The tenderloin is the leanest and most tender cut of pork.
There are three main parts of the loin:
– Blade end
– Sirloin end
– Rump
· Shoulder /Shoulder Butt - The shoulder is the lower part of the foreleg. It is sometimes called the picnic
ham.
It has a higher fat content than other cuts, making it ideal for roasting.
· Ham or Leg - The meat from this part of the pig is usually made into a ham.
This cut is very large and has lots of muscles and little connective tissues.
The tenderloin is the leanest and most tender cut of pork.
· Pork side and Pork Belly
· Picnic Shoulder/ Boston Butt -It is located just above the shoulder. This cut has a high fat content but is
very meaty.

Boston cut can be divided into steaks and chops.
Poultry
· Poultry refers to domestic birds that are raised for human consumption.
· These products are less expensive compared with other meat products.
· They can be adapted to a wide variety of dishes.
Poultry Category
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
Poultry Composition
Poultry Flesh is made up of...
• Water – 75%
• Protein – 20%
• Fat – 5%
• Vitamins & Minerals
Good source of B2 niacin & B3
Poultry Structure
Poultry is similar to meat in structure.
It is made up pf the following:
· Muscle
· Connective Tissue
· Fat
· Bone
Tenderness & Maturity

· Depends on the age and the amount of exercise the bird gets.
Connective Tissue
· The tissue that holds the muscle fiber together. The bird with more connective tissue will have a
tougher flesh.
Poultry Myth
· Most poultry is marketed young to ensure tenderness.
· Young bird can be cook using the ff. techniques: Saute, Roast, Grill, Broil
· Older bird should be cook in the ff ways: Braised, Stew (to ensure tenderness and to keep the meat
from dryness.)
· Poultry is not fabricated into different cuts.
· Chicken and turkey flesh is considered to be of two types; light and dark meat

· Light meat is on the breast part.
· Dark meat is on the leg part.
· Light meat is lower in fat.
· Light meat cooks faster than dark meat.
Receiving Poultry
· Met the USDA standard, (has inspection grade stamp.)
· No tears or leakage on the packaging.
· Have good temperature, color, and odor.
· MAP Should be received at 41F (5C).
· Ice pack – shipping in self draining ice.
Temperature should be 41F (5C).
Ivory or yellow in color.
No discoloration.
· Frozen – should be received frozen.
No sign of thawing
No discoloration.
Still moist or no freezer burn.
Market Forms
· Fresh
· Frozen
· Dressed
· Cooked
Storing Poultry
· Store in self draining ice immediately inside the chiller 32F – 36 (0C – 2C)
· Keep raw poultry away from ready to eat food.
· Store frozen poultry product in original packaging (18C – 12).
· Whole frozen poultry will last up to 12 months.
· Poultry parts will last up to 4 – 6 months.
· Label and use FIFO.
· Thaw frozen poultry inside refrigerator in its original packaging. Allow 2 – 3 days for whole birds.
· Never thaw at room temp.
· Cooked poultry product can be kept for up to 4 days under refrigeration.
Reject poultry if…
· It has greenish or purple color.
· It has dark tips on the wings.
· It has stickiness under the wings and around the joints.
· Strong odor.
Chicken
· It is low in fat.
· Because of its relatively low cost, chicken is one of the most used meat in the world.
· It is the most common kind of poultry.
· Nearly all parts of the bird can be used for food and the meat can be cooked in many different ways.
Chicken Classification

· Cornish Hena - young bird, about 56 weeks. It is very tender and flavorful.
· Fryer/Broilera - young bird about 912 weeks and of any gender. It is tender and fairly lean.
· Roaster - this young bird is 35 months old but still tender.
· Capona - male castrated chicken under ten months old. It is slightly older but still tender and flavorful.
· Stewera - female mature hen, it is over ten months old. It has tough flesh but still very flavorful.
Turkey
· It is traditionally eaten as the main course of Holiday feast.
· It contains both dark and light meat. Light meat is considered healthier than dark meat because of
lower fat content.
· It can be cooked in many ways but it is often preferred roasted.
Turkey Classification
· Fryer roaster - It is a young bird of either gender and is very tender.
· Young turkey – It is hen or tom with tender flesh but firmer flesh.
· Yearling turkey – a fully mature turkey yet still tender.
· Mature turkey – it is a hen or a tom with tough flesh and coarse skin.
Ducks
· Ducks are mostly aquatic birds that may be found in both fresh and sea water.
· It is used in a variety of dishes around the globe. Most of which involve roasting for at least part of the
cooking process for crispier skin.
· The meat is deriving primarily from breast and legs because ducks have high proportion of bone
resulting to a lower yield of meat.
· Duck meat has a higher fat content than other poultry meat.
Duck Classification
· Broiler/Fryer Duckling it is a young tender duck with soft wind pipe.
· Roasting Duckling it is a young and tender duck but with hardening wind pipe.
· Mature Duck it is an old duck with tough flesh.
Geese
· Geese are aquatic birds; they are the original tradition Christmas roast bird and are still the main choice
of most European countries.
· It is mostly dark meat with an ample layer of fats.
· Mature goose is tougher which is good for braising and stewing.
· Young Goose it is under 6 months old and the flesh is still tender.
· Mature Goose it is over six months old and the flesh is tough.
Guinea Fowl
· Guinea Fowl is originally from Africa.
· It has tender flesh with slightly gamy flavor.
· It is ideal for sautéing and roasting but it requires barding to keep the meat moist.
· Young Guinea It is under six months old with tender flesh.
· Old Guinea it is 12 months and older with tough flesh.

Pigeon
· Squab is a young pigeon it has dark meat with fatty skin like that of a duck.
· The meat is very lean, easily digestible and is rich in protein, minerals and vitamins.
· The meat is tender and has a milder taste than other game birds. It also requires barding to keep the
meat moist.
· Commercially raised birds take only half as long to cook. They are also suitable for roasting, grilling or
searing, whereas traditionally raised birds are better suited to casseroles and slow cooked stew.
Grading Poultry
The poultry grading system assigns a letter to indicate the level of quality. The highest grade poultry can
receive is an A.
Grade A
· Pump and meaty.
· Has clear skin without blemishes, tears, cuts, or bruises.
· No broken bones.
· No feathers including pinfeathers.
Grade B and C
· It is used mainly for processed products such as chicken fingers and chicken lollipops.
Preparing Poultry
Trussing – it involves tying the wings and legs against its body.
Advantages of truss bird:

· Cooks evenly
· Retains moisture
· Maintains the shape.
Cooking Poultry
· Most poultry products are low in fat and can quickly become dry during the cooking process.
· Learning how to best apply proper cooking methods will help create a successful final the product.
· The presence and absence of bones affects the moisture content and the flavor during the cooking
process.
· Start cooking on high temperature. This will seal in juices and will create a crispy golden surface
because of the rendering of fat.
· Lower the temperature to complete the cooking process.
· Basting the poultry while cooking will also add in moisture and flavors.
Broiling and Grilling

Broiled or grilled poultry can make a very appetizing dinner plate. The food should have a well browned
surface and grill marks.
· Pre heat broiler or griller.
· Marinate poultry.
· Place poultry presentation side down on a grill or rack in a broiler.
· Turn the poultry 90 degrees midway through cooking to create grill marks.
· Baste or brush with oil or marinade.
· Finish the cooking process inside the oven after grill marks, searing or pan frying.

· Internal temp of cooked poultry should be 165F for 15 seconds.
Frying
Pan Frying
· Dip in a batter or seasoned flour mixture for crisp surface.
· Fat should reach the smoke point before cooking the product.
Deep Frying
· Coat with batter, flour, cereal, bread crumbs prior to frying.
· Fat or oil must reach the temp. of 325F – 350F before cooking the product.
Pan Searing
· Choose thigh or leg part.
· Dredge the meat in seasoned flour.
· Heat small amount of oil.
· Cook until the presentation side is golden brown.
· Deglazed the pan with stock or wine to make a sauce or gravy.
Simmering and Poaching

Simmering and Poaching produce a delicately flavored final product. These cooking methods use water
for cooking.
· Poaching commonly used to cook whole, young, tender birds.
· Simmering used for older, tougher birds. The meat also needs to be cut into pieces.
Braising
Braising is a combination technique that starts with a dry heat cooking method and ends with moist heat
cooking method.
· Sear the poultry in a small amount of fat.
· Add liquid to cover two thirds of the poultry product and bring to simmer.
· Cover the pan and continue to simmer. Test for tenderness using fork.
Fats for Making Roux

· Clarified butter
· Margarine
· Animal fats
· Vegetable oil and shortening
Preparing Roux

· A roux must be cooked so that the finished sauce does not have the raw starchy taste of the flour.
· White Roux – is cooked for just a few minutes which is just enough to cook out the raw taste.
· Blond Roux or Pale Roux – is cooked a little longer just until the Roux begins to change to a slightly
darker color.
· Brown Roux – is cooked until it takes on a light brown color and a nutty aroma.
Basic Procedure on Roux Making

· Melt fat
· Add correct amount of flour
· Cook to required degree for white, blond, or brown roux
Incorporating the Roux

General principles
· Liquid + roux, or roux + liquid
· The liquid maybe hot or cooled, but not ice cold
· The roux maybe warm or cold, but not sizzling hot
(Adding hot liquid to a very hot roux causes spattering and possibly lumps)
Procedure: Method 1 (Adding Liquid to a Roux)

1. Use a heavy sauce pot to prevent scorching.
2. Cool cooked roux slightly by removing pot from the fire.
3. Slowly pour in the liquid while beating vigorously.
4. Bring the liquid to a boil until the roux is fully cooked.
5. Simmer the sauce, stirring from time to time.
6. Strain the sauce if desired.
7. Keep hot if it is needed.
Method 2 (Adding Liquid to a Roux)

1. Bring the liquid to a simmer in a heavy pot.
2. Add a small quantity of roux and beat vigorously.
3. Continue to beat small quantities into a simmering liquid until the desired consistency is reached.
4. Continue to simmer until the roux is cooked out and no starchy taste remains.
5. If the sauce will be simmered for a longer time, make sure that it does not become too thick as loss of
water thickens it.
Other Thickening Agents

· Beurre manie – is equal part of soft, raw butter and flour.
· White wash – is a thin mixture of flour and cold water.
· Cornstarch (slurry mixed with cold water)
· Arrowroot (used like cornstarch)
· Waxy maizeis used for sauces that are to be frozen
· Pregelatinized or instant starches
· Bread crumbs
Liaison
· Ingredients: Eggs and Cream
· Egg yolks have the power to thicken sauce slightly due to coagulation of egg proteins when heated
· Egg yolks are also used as thickening agent for Hollandaise and related sauces by emulsification

Procedure on Making Liaison
· Beat together the egg yolks and cream in a stainless bowl (2 to 3 parts cream to 1 part egg yolk).
· Very slowly, add a little of hot liquid to the liaison, beating constantly. This is called tempering.
· Off the heat, add the warmed, diluted liaison to the rest of the sauce, stirring well as you pour it in.
· Return the sauce to low heat to warm it gently but not to heat it higher than 180F (82C).
· Hold for service above 140F (69C) but lower than 180F (82C).
Reduction
· Concentrate flavors
· Adjust texture
· Add new flavors
Terminology
· To reduce by one half
– Demiglaze
· To reduced by three fourths
· To reduce au sec – means to reduce to nearly dry or until dry
· Deglazing – means to swirl a liquid in a sauce pan or other pan to dissolve cooked particles of food
remaining at the bottom. Liquid, wine or stock are being used.
· Monter au beurre – to swirl piece of raw butter in a sauce or soup.
Enriching with Butter and Cream

· Liaison – is also used to give extra richness and smoothness to the sauce
· Heavy cream – has long been used to give flavor and richness to sauces as in the case of Béchamel
sauce to make cream sauce.
· Butter – a useful enriching technique, both in classical and in modern cooking is called finishing with
butter, monter au beurre.
Seasoning
· Salt – is the most important seasoning for sauces.
· Lemon juice – is also important as salt for stimulating the taste buds.
· Cayenne and White pepper
· Sherry and Madeira – are frequently being used as final flavorings.These wines are added at the end of
cooking.
Sauces Families
Liquid + thickening agent = Leading sauce
Leading sauce + additional flavorings = small sauce
Brown stock + cornstarch = fond lie (sometimes used in place of espagnole)
Secondary White Sauce

· Secondary white sauces – the three sauces Allemande, Supreme, and White wine are finished sauces,
like other Small sauces but they are used so often to build Small sauces.
– They are also known as Main Small sauces
· Demiglaze – is defined as half brown sauce plus half brown stock, reduced by half
· Hollandaise and béarnaise – these are two variations of the same kind of
sauce with different flavorings

Standards of Quality of Sauces
· Consistency and body – smooth with no lumps. Not too thick or pasty, but
thick enough to coat the food lightly.
Complimentary Sauces
· Pan gravies or sauces made with the pan drippings of the meat or poultry they are served with.
· Miscellaneous cold sauces include not only sauces for meats, like Cumberland sauce and horseradish
sauce, but also vinaigrettes, mayonnaise and other variations.
Sauces and Pan Gravies

What is Pan Gravy?
Gravy
· Gravy (not to be confused with Italian tomato sauce gravy) is generally defined as a sauce made from
meat juices, often combined with broth or milk, and thickened with a starch.
· It can also be the reduced juices left from cooking proteins.
· One has to understand the process and learn a few tricks in making gravies.
· First, you'll need to determine what type of gravy you want for your dish.
How to Make Good Sauces and Gravies

· Use a whisk when adding flour, cornstarch or other starch based paste to a hot liquid.
· Whisk the liquid rapidly while drizzling in the starch mixture and you will not get lumps.
· Reducing a liquid (such as wine or stock) intensifies and enriches its flavor dramatically.
· Professional cooks use reductions as the base for sauces or as the sauce itself.
· To reduce a liquid, simply boil it until the volume is at least halved.
· Additions such as minced shallots or herbs are often cooked in the liquid for added flavoring.
· Deglazing a pan creates an almost instant sauce.
• How to do it:
1. After the food has been sautéed, remove it as well as the excess fat from the pan.
2. Deglaze the pan by heating a small amount of liquid (wine, stock, etc.) in the pan and stirring to
loosen browned bits of food.
Texture
· Give almost any sauce a satiny texture by whisking in 1 or 2tablespoons butter just before serving.
· The same amount of heavy whipping cream also works nicely.
What if the Sauce Gets Too Salty?

· Add a peeled raw potato, cut into eighths, stir and cook for five to ten minutes, then remove potatoes.
· Stir in 1/2teaspoon sugar, then taste, and add more sugar, a little at a time, if necessary.
· One teaspoon vinegar added with sugar also helps balance over saltiness.
· Best idea: season the sauce just before serving to allow for other ingredients that may add a salty
flavor, as well as intensified flavor, because of natural reduction.
Doneness
Degree of Doneness
1. Raw meat changes from red to pink to grey or brown.
· Rare: browned surface thin layer of cooked [grey] meat red interior.

· Medium: thicker layer of grey pink interior.
· Well done: grey throughout [with stages in between
2. White meat [veal and pork] changes from pink or grey pink to white or off white.
Testing Doneness
· The most accurate is testing the interior of the meat with the thermometer.
Tips on Checking Doneness Using Your Own Judgment

· Rare: Feel soft, gives to pressure, though not as soft and jellylike as raw.
· Medium: Feel moderately firm and resilient, spring back readily when press.
· Well done: Feel firm, does not give to pressure.
Fast Fact
· Meat cooked by moist heat is cooked well done, and actually beyond well done.
· Fork tender is the usual testing for doneness.
· Low temperature – no higher than simmering – are essential to avoid toughening protein in moist
cooked meats.
Factors that Helps or Deter the Meat to be Cooked

· Temperature of meat before roasting
· Amount of fat cover
· Bones
· Size and contents of oven
· Number of times oven doors are opened
· Shape of the cut
Other Factors that Affects Cooking Methods

Two Ways of Adding Fat to Lean Meat
1. Barding. Tying slices fat, such as pork fatback, over meats with no natural fat cover, to protect them
while roasting.
2. Larding. Inserting strips of fat with a larding needle into meats low in marbling.
Other Goals of Cooking

1. Developing flavor
2. Preventing excessive shrinkage and nutrient loss.
3. Developing appearance.
Searing and Sealing

Blanching and Sealing
HOT AND COLD APPETIZERS

Hot Appetizers
· Served after or instead of soup
· Must be visually appealing
· Served hot and fresh
Types of Appetizers

· Brochettes
· Filled pastry shells
· Meatballs
· Rumaki
· Stuffed potato skins
· Chicken wings
Plating and Serving Hot Appetizers

· Table Service: Make each plate or bowl a special presentation.
· Buffet Service: Arrange appetizers so they flow toward customers. Always garnish each tray of
appetizers.
· Butler Service: Allow space on the plate. Each should be small enough to be eaten with one or two
bites without flatware.
Preparing Hot and Cold Sandwiches

· Basic Closed (e.g. hamburgers)
· Open Face (e.g. pizza)
· Grilled (e.g. grilled cheese)
· Fried (e.g. Monte Cristo)
Preparing and Plating Hot Sandwiches

· Make sure all hot meat fillings are thoroughly cooked before grilling them.
· Completely assemble sandwiches before grilling.
· Make sure that cold fillings are crisp and cold.
· Cold fillings can be placed on the side.
· Don't overload hot wraps. It can break the wrap or cause everything to fall out.
· Make sure that hot sandwiches are served on warm plates.
Preparing and Plating Cold Sandwiches

· Use the freshest bread possible. If the bread is toasted, you can use day old bread.
· Do not prepare salad sandwiches in advance.
· Make sure that cold sandwiches are served on cold plates.
· Cold sandwiches are usually cut into halves, thirds, or quarters. Each section is often held together with
a frilled toothpick
SALADS AND DRESSING
Salad Components
· Foundation - Base ingredient of a salad; Leafy greens often serve as a salad’s foundation
· Body - Main ingredients of a salad; Creates the salad’s identity and often gives the salad its name.
· Garnish - Contributes to a salad’s visual appeal and very often to its flavor. A garnish should be colorful,
edible, and the same temperature as the salad itself.
It should be simple so that it does not overpower the presentation of the salad
Common garnishes include herbs, hard cooked eggs, olives, fruits, cheese, and nuts.
· Dressing - Sauce that complements a salad’s flavor and sometimes binds the salad ingredients
together.
Vinaigrettes Temporary emulsion

Creamstyle or fatty – Permanent emulsion
Simple oil and vinegar, flavored oils
Salad Greens
· A variety of greens are available for use in salads
· Not all are green, some greens require cooking to make them more palatable.
· Baby varieties of sturdier greens not usually used in salads, such as beet greens and mustard greens,
also make excellent additions.
· Salad greens can be classified into two general categories: mild greens and flavor adding greens
· Flavor adding greens can be either spicy or bitter.
Types of Salad Greens

· Traditional Greens: Have a mild flavor; can be used by themselves or combined with other greens.
· Flavor Adding Greens: Classified as greens although they may be red, yellow, brown, or white.
Salad Green Variety

Radicchio: A cabbage like plant with a slightly bitter, red leaf; adds color and flavor to fresh salads.
Mesclun: A popular mix of baby leaves of lettuces and other more flavorful greens.
Edible Flowers: Add unusual flavors, dashes of bright color, and interesting textures to salads.
Salad Greens Include:

1. Oak Leaf
2. Escarole
3. Lollo Rosso
4. Romaine Lettuce
5. Spinach
6. Green Ice
7. Mizuna
8. Dandelions
9. Sorrel
10.Arugula
11.Butterhead Lettuce
12.Looseleaf Lettuce
13.Treviso Raddicchio
14.Boston Lettuce
15.Belgian Endive
16.Iceberg Lettuce
17.Frisee
18.Cress
19.Mache
20.Tatsoi
21.Curly Endive
Cleaning Salad Greens

1. Soak the greens for several minutes using cold water bath in a bowl or use a sanitized sink if cleaning
large amount of greens.
2. Lift the greens out of the water with care. Drain them in the colander.
3. Gently pat down with paper towels. as alternative, use a salad spinner to spin dry wet greens.

Salad Dressing
· Both sauce and seasoning should compliment the flavors and textures of the salad ingredients and not
dominate them.
Kinds of Dressing
Emulsion – A mixture of two unmixable ingredients
Vinaigrette Dressings Temporary Emulsions
Mayonnaise base dressings Permanent emulsions
Simple Dressings simple liquids that contribute moisture and flavor to salads.
• Lemon juice freshly squeezed lemon juice is an acidic dressing that gives a tang to salad.
• Olive oil a fruity, aromatic dressing when used alone on a salad
• Flavored vinegars popular dressings, add vivid flavor to salads but no Fat
Preparing Greens
1. Separate the leaves and submerge them in cold water several times to rinse off all dirt and grit
2. Lift greens out of the water and dry the leaves thoroughly with paper towels
3. Cut or tear the greens into bite size pieces
Storing Greens
• Keep greens in their original packaging
• Store greens 3C to 4C above freezing.
• Keep greens away from ripening fruits
Types of Salads
· Green Salads – leafy greens
· Side Salads made from vegetables, potatoes, grains, pastas, legumes
· Composed Salads – made by carefully arranging items on a plate, rather than tossing them together
· Desserts Salads often sweet and usually contain fruits, nuts, and/or gelatin. Dressings for dessert
salads may incorporate cream or liqueur
COLD PLATTERS
Types of Cold Platters

· Fruit & Cheese
· Meat
· Fish & Seafoods
· Pates & Terrines
· Aspic & Vegetables
Preparing Cold Platters
A cold platter consists of:
– Centerpiece
– Serving Portions
– Garnish
· Season each hors d’ oeuvre carefully.
· Slice, shape, and portion the items carefully.
· Consider the overall color, shape, and appearance.

· Include the proper sauces and utensils.
Hors d’Oeuvre
It contains two or more food elements such as:
· canapés - These are small, open faced sandwiches served cold.
o Base platform
o Topping nourishing element
o Spread (such as butter)
o Liner (such as lettuce)
o Garnish (such as an olive)
· barquettes/tartlets - small edible containers made from a savory pie crust or short dough
baked in a tiny mold
· bouchées/ volauvents - These are edible containers made from puff pastry.
Bouchée which means “mouthful” are 1 1/2–2 inches (4–5 cm) in diameter require a fork and knife.
Volauvent meaning “flying in the wind” are a minimum of 4 inches (10 cm). Usually served as an
appetizer served as plated appetizers or entrées.
Fancy Sandwiches
· Consider breads and fillings that match the event.
· Consider how to cut and present sandwiches.
Sushi
· Cooked or raw fish or shellfish commonly served with rice.
o Nigirisushi Strips of raw fish or cooked fish or shellfish served on top of a mound of seasoned
rice.
o Makisushi Sliced raw fish and seasoned rice rolled in nori seaweed sheets.
Basic Maki and Sushi Dressing

• Cucumber
• Mango
• Raw fish
• Pickled radish
• Crab meat
• Mayonnaise
• Tamago optional
These are all for California maki and maki roll.
Sashimi - Raw slices of fresh fish (top quality) like tuna, salmon.
Sushi Rice Recipe

· Cooked Japanese Rice
· Vinegar
· Sugar
· Salt

Making California Rolls
1. Blend rice wine and sugar mixture into the warm rice with wooden spoon or paddle, using a cut and
fold technique. A fan helps cool down the rice.
2. Lay bamboo mat
3. Moisten hands, and spread ¾ cups of rice over the nori sheet, leaving about 1 inch of the sheet
uncovered at the far side. A small amount of wasabi may be spread on the rice if desired.
4. Lay down carefully the fillings.
5. Lift the bamboo mat and begin rolling the nori sheet.
6. Put the mat back as you roll to avoid rolling the mat into the rice. A small amount of water brushed on
the edge of the nori sheet helps seal the roll.
7. Press the mat to make an even shape. Rolls may be shaped round, oval or square.
8. Remove the roll from the mat, and slice in half with a very sharp knife. Cut each half with 3 or 4
portions. A slightly wet knife prevents sticking.
9. Serve California roll with tamari, pickled ginger and wasabi.
Forcemeat
· Forcemeats are uncooked ground meats (poultry, fish, shellfish, and sometimes vegetables or fruits
that are seasoned and then emulsified with fat)
· The term forcemeat comes from the early French word farce, meaning “stuffing.”The French terms
farce, farci (“stuffed”), and farcir (“to stuff ”) refer to the use of forcemeats as stuffing for various food
items.
Types of Forcemeat
· Straight forcemeat - Combine meat and fat cut into small pieces, and process them further by curing or
seasoning and then grinding, sieving, and binding.
· Country style forcemeat - Mix coarsely ground pork with pork fat, and add varying amounts of liver and
garnishings.
· Gratin forcemeat - Sauté and chill the main ingredient (often liver) before grinding it. The gratin, or
“browned” element, usually makes up no more than a quarter of the total weight.
· Light forcemeat - Called a mousseline, add cream to ground white meat, such as chicken, veal, or fish.
Forcemeat Derivatives
· Terrine - Smooth or coarsely ground forcemeat mixture baked, covered, in an earthenware or ceramic
mold. Terrines are served cold.
· Galantine - Boned poultry or game stuffed and rolled in its own skin and poached. Served cold.
· Ballotine - Essentially the same as a galantine, although it can be served hot or cold.
· Roulade - Similar to a galantine, but it may contain meat or fish and is rolled in cheesecloth or plastic
wrap instead of skin.
· Pate - Rich, smooth or coarsely ground forcemeat enclosed in a thin layer of fat and baked in a mold.
· Pate en croute - Incorporates the same forcemeat mixture as a simple pâté, but it is baked in pastry
dough with or without a mold.
· Pate en terrine -Contains either a smooth or coarse mixture of forcemeat, and it is baked in a mold
lined with a thin layer of fat or plastic wrap.
· Quenelle - Contains either a smooth or coarse mixture of forcemeat, and it is baked in a mold lined
with a thin layer of fat or plastic wrap.
· Mousse - Very fine savory or sweet mixture (poultry, fish, vegetables, or fruit and whipped cream or
beaten egg whites)

Aspic
· Aspic is also a gelatin used in many ways and purposes.
· Animal bones – veal bones is the most common source of aspic that contains more gelatin.
· Fish Isinglass – from fish
· Vegetable Agaragar from vegetable or seaweed.
Market Forms
· Powder
· Sheets
Functions of Aspic
· Food coating
· Adds color and shine
· Prevent food from oxidation
· Decorative coating (chaud froid)
Applying Aspic
Conditions when using aspic as food coating
· No bubbles
· Clear
How to apply aspic?

· Spraying
· Ladling
· Brushing
· Dipping
ChaudFroid
· Literal meaning – “hotcold”
· Refers to the preparation of foods that are cooked, cooled, and then coated with a sauce, usually
brown or white, that sets up or gels to form an attractive and lasting presentation
Adding Color in ChaudFroid

· Tomato paste
· Brown sauce
· Demi glace
· Béchamel
· Veloute
· Mayonnaise coulee
· Milk
Curing
· To cure a food product, either dry it in granular salt (dry cure) or immerse it in a salt solution (wet cure,
or brine).
o Salt: nitrates, nitrites, tinted cure mix, pink cure, prague powder, instacure.
o Seasoning and flavoring: sugar, spices &herbs

Smoking and Curing
What is the purpose of smoking and curing?
· Preserve food
· Add flavor
· Creates structure for presentation purposes
Curing Salts: Nitrates and Nitrites

· Nitrates Break - down more slowly than nitrites and therefore are effective for a longer time.
· Nitrites – It has strong preservative powers. In addition, it keeps meats red or pink, which is why
products like cured ham, corned beef, and certain sausages have their characteristic color.
· Tinted cure mix, pink cure, prague powder, instacure
– a blend of agents also known as TCM has a sodium nitrites and it is tinted pink to make it easily
identifiable.
Effects of Sugar and Spice in Curing

1. These will help to mellow the harsh flavor in cured foods
2. Help overcome the harshness of the salt in the cure
3. Balance the overall flavor
4. Counteract bitterness in liver products
5. Help stabilize color
6. Increase water retention (moisture)
7. Provide a good nutrient source for fermentation
Kinds of Curing
Dry cures
· Salt is the simplest dry cure. Used alone, however, it produces a rather harsh flavor. In addition to salt,
dry cures frequently contain sweetener and flavorings.
Wet cures (brines)

· Usually contain sea salt, a sweetener, spices, and herbs.
Brining Time for Meats

· Chicken or duck breast 24 to36 hours
· Chicken whole 24 to 36 hours
· Pork butt or loin – 56 days
· Turkey whole – 56 days
· Corned brisket 78 days
· Ham boneless – 6 days
· Ham bone in 20 to 24 days
Smoking
· Has been used as a way of drying and preserving foods since prehistoric times
· Smoking does have some preservative effects but, for modern cooking, it is more important for the
flavors it gives to meats, poultry, and seafood. Even smoked cheeses and vegetables are enjoyed for
their special flavors.
Methods of Smoking
· Cold smoking - Also known as slow smoking. The cold process imparts flavor but

does not cook the food product, and it must be cured before cold smoking or cooked afterward.
· Temperatures for cold smoking generally range from 50°F–95°F (10°C– 35°C)
· Smoking times vary with the size of the food item and the equipment used
· Hot smoking - It is also known as fast smoking, cooks and smokes the food product at the same time.
Commonly used in commercial settings, this method requires temperatures above 140°F (60°C).
· Smoking time depends on the size of the food. Hot smoked foods do not require
further cooking, although many undergo reheating or are ingredients in recipes that involve
additional cooking.
· Pan smoking - Generally considered a hot smoking method, occurs at temperatures above 140°F (60°C).
· Sometimes called roast smoking, this method smokes food in a covered pan.
· Liquid smoking - This method gives food a smoky flavor without subjecting it to an actual
smoking process.
Methods
· Rubbing the items with the smoke liquid collected from the wall of the chimney or smoke house.
· Slow roasting
Soups
Soups
· Liquid food derived from meat, poultry, fish and vegetables
Classification of Soups
· Clear or unthickened soups
 Broth and bouillon – are two terms used in many different ways, but in general they both refer
to simple, clear soups without solid ingredients.

 Vegetable soups – is a clear seasoned stock or broth with the addition of one or more
vegetables and sometimes meat or poultry products and starches.
 Consommé – is a rich, flavorful stock or broth that has been clarified to make it perfectly clear
and transparent.
· Thick soups (cream soups, puree soups, bisques, chowders)

 Cream soups – are soups that are thickened with roux, beurre manie, liaison or other thickening
agents and have the addition of milk and/or cream.
 Purees – are soups that are naturally thickened by pureeing one or more of their ingredients.
 Bisques – are thickened soups made from shellfish. They are usually prepared like cream soups.
 Chowders – are hearty American soups made from fish, shellfish, and/or vegetables. They
usually contain milk and potatoes.
 Potage – is a term sometimes associated with certain thick, hearty soups, but it is actually a
general term for soup. A clear soup is called potage “Clair”.
· Special soups
 This is a catchall category that includes soups that don’t fit well into the main categories and
soups that are native to particular countries or regions.
 Specialty soups are distinguished by unusual ingredients or methods, such as Turtle Soup,
Gumbo, Peanut Soup, and Cold Fruit Soup.
 Cold soups are sometimes considered specialty soups, and in fact some of them are. But many
of cold soups are simply a version of basic clear soup.
 Examples are jellied consommé, cold cream of cucumber soup, and vichyssoise.
Serving Soups and Standard Portions

· Appetizer portion: 6 to 8 oz (200 to 250 ml)
· Main course portion: 10 to 12 oz (300 to 350 ml)
Temperature
· Serve hot soups hot, in hot bowls.
· Serve cold soups cold, in chilled bowls, or even nested in a larger bowl of crushed ice.
Garnish
· Major ingredients are often considered as garnishes such as in clear vegetables soup.
· Consommé are generally named after their garnish.
· Vegetable cream soups are also garnished with carefully cut pieces of the vegetable from which they
are made.
Toppings
· Clear soups are served without toppings.
· Do not overdo soup toppings.
Topping suggestions for thick soups:

· Fresh herbs
· Sliced almonds
· Sieved egg yolks
· Chopped or diced egg whites.

· Croutons
· Grated parmesan cheese
· Crumbled bacon
· Paprika
· Sour cream or whipped cream
Accompaniments
American soups are traditionally served with crackers. Some other suggestions are:
a. Melba toast
b. Corn chips
c. Breadsticks
d. Cheese straws
e. Profiteroles
f. Wholegrain wafers
Puree Soups
· Made by simmering fresh or dried vegetables, especially high starch vegetables, in a stock or water
then pureed in food processor or blender.
Basic Procedure for Making Puree Soups

· Sweat the mirepoix or other fresh vegetables in fat
· Add liquid
· Add dried or starchy vegetables
· Simmer until vegetables are tender
· Puree soup in a food mill
· Puree soups are generally not bound with an added starch but rely on the starch present in the
vegetables
· Add cream if required
· Adjust seasonings
List of Puree Soup

· Puree of Cauliflower Soup
· Puree of Celery or Celery Root Soup
· Puree of Jerusalem Artichoke Soup
· Puree of Potato Leek Soup
· Puree of Potato Soup (Potage Soup)
· Puree of Turnip Soup
· Puree of Watercress Soup
· Puree of Mixed Vegetables Soup
· Potage Solferino
· Puree of Lentils Soup
· Puree of White Bean Soup
· Puree of Kidney Bean Soup
· Puree of Black Bean Soup
· Puree of Mongole Soup
· Vichyssoise (Cold Leek and Potato Soup)
Bisque

· A cream soup made with shellfish
· Expensive to prepare and rich in taste
· Considered luxury soup
Other Type of Bisque

· Shrimp
· Lobster
· Tomato Cream Soup is sometimes called Tomato Bisque because of the Color
Chowder
· Chunky, hearty soups that are so full of good things that they sometimes are more like stews than
soups
· Many chowders are simply cream soups or puree soups that are not pureed but left chunky.
List of Chowder Soup

· Potato Chowder
· Corn Chowder
· New England Chowder
· Manhattan Clam Chowder
· New England Fish Chowder
Specialty Soups and National Soups

· French Onion Gratinee
· Borscht
· Cold Borscht
· Minestrone
· Avgolemono
· Scotch Broth
· Gazpacho
Basic Ingredients
· Lean ground meat – is one of the major sources of protein that enables to do the job. It also
contributes flavor to the consommé.
· Egg whites – are included in the clear meat because, being mostly albumin, they greatly strengthen its
clarifying power.
· Mirepoix and other seasoning and flavoring ingredients are usually included because they add flavor to
the finished consommé.
· Acid ingredients – tomato products for beef or chicken consommé, lemon juice or white wine for fish
consommé – are often added because the acidity helps coagulate the protein.
Procedure for Making Consommé
· Start with a well-flavored, cold strong stock or broth.
· Select one heavy stock pot or soup pot, preferably one with spigot at the bottom.
· Combine the clear meat ingredients in the soup pot and mix vigorously.
Optional step: mix in small amount of cold water or stock.

· Gradually add the cold, degreased stock and mix well with the clear meat.
· Set the pot over a moderate low fire and let it come to a simmer very slowly.

· Stir the contents occasionally so that the clear meat circulates throughout the stock and doesn’t burn
the bottom.
· When the simmering point is approaching, stop stirring.
· Move to the lower heat & simmer. Do not cover.
· Let it simmer for 1 ½ hour, without disturbing the raft.
· Strain the consommé through a china cap lined with several layers of cheese cloth.
· Degrease. Remove all traces of fat from the surface.
· Adjust the seasonings.
List of Consommé Variations

· Double Consommé
· Chicken Consommé
· Cold jellied Consommé
· Consommé Madrilène
· Essence of Celery Consommé
· Consommé au Porto
· Consommé au Sherry
List of Garnish Consommé

· Consommé Brunoise
· Consommé Julienne
· Consommé Printaniere
· Consommé Paysanne
· Consommé with Pearl Tapioca
· Consommé Vermicelli
Butternut Squash Bisque

METHOD OF PREPARATION
1. Gather all the ingredients and equipment.
2. Heat butter in a stockpot, add shallots, garlic, and pancetta. Cook until shallots are soft.
3. Add squash, and cook about 10–15 minutes.
4. Add the chicken stock, bring to a boil, and reduce to a simmer.
5. Tie herbs together with kitchen string, and add them to the pot (tie the end of the string to the
handle of the pot for easy retrieval). Simmer until squash is very tender, approximately 20 minutes.
6. Remove herbs and drain squash, reserving liquid.
7. Purée squash in blender or food processor, adding liquid as needed to make a smooth thick
soup.
8. Return the soup to the stovetop, and simmer briefly. Add half the truffle oil, if using. Adjust
seasoning with salt and pepper.
9. Garnish with toasted pistachio nuts and additional truffle oil if desired. Thinly sliced sautéed
wild mushrooms or a dollop of whipped cream make attractive additional garnishes.
French Onion Soup

Yield: Serves 10

Serving Size: 8 ounces
METHOD OF PREPARATION
1. Gather all the ingredients and equipment.
2. In a small stockpot, heat the oil or butter until very hot. Add the onions, and sauté until they are
caramelized.
3. Deglaze with sherry, and simmer until the alcohol evaporates.
4. Season with thyme and bay leaves, and add the beef and chicken stock.
5. Let simmer for about 1 hour, or until the proper flavor is achieved. Remove bay leaves.
6. Pour the soup in a crock or bowl. Top with a crouton and 2 ounces of grated cheese, and brown
under a salamander or in an oven. Serve when the top is golden brown.

Tubers
· Potatoes
o Red skinned Potatoes
o Yukon Potatoes
o White Potatoes
o Purple Potatoes
Storing Vegetables
· Starchy Vegetables:
o Store in a dry location between 60ºF70ºF.
· Other Vegetables:
o Store at refrigerator temperatures of 41ºF or below.
o Store vegetables away from fruits that emit ethylene gas. (The gas will cause continued ripening and
possible decay)
Preserving Vegetables
· Canning
· Freezing
· Drying
Cooking Vegetables
· Pre preparation involves: Washing, peeling, cutting, and shaping.
· To determine doneness: Most vegetables should be fork tender.
· Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking,
sautéing, deep frying, and fondue.
· Cooking with moist heat: To retain nutrients, cook vegetables for the minimum amount of time needed
and in a small amount of liquid. Methods include blanching, parboiling, steaming, simmering, poaching,
and braising.

Potato Salad with Mayonnaise Dressing
INGREDIENTS
 3 pounds potatoes, red skinned, round white, or new potatoes

 1 large green bell pepper, chopped
 1 medium onion, chopped
 1 to 2 tsp onion salt, to taste
 celery stack
 pepper, to taste
 1/3 cup cider vinegar
 1 cup mayonnaise
 Prep Time: 20 minutes
 Cook Time: 15 minutes
 Total Time: 35 minutes
 Yield: 6 to 8 Servings
PREPARATION:
1. Cook the cubed potatoes in boiling salted water for about 15 minutes, or just until tender.
2. In a large bowl, combine potatoes, green pepper, and onion. Blend remaining ingredients; add to
vegetables.
3. Mix well to combine flavors.
4. Cover and refrigerate.
5. Chill potato salad thoroughly before serving.

Dokumen - Tips - Tle K 12 Bread and Pastry

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Tizon Family

Cookery NCII Ruth I. Tizon

Cookery NCII Ruth I. Tizon

II. Sanitation and Hygiene

C.1 Principles of HACCP

Cookery NCII Ruth I. Tizon

Steps of Food Flow

1. Purchasing and receiving

Cookery NCII Ruth I. Tizon

- Must be maintained at -18ºC (0ºF) or less.

Cookery NCII Ruth I. Tizon

Suggestions of how to reduce cooling times:

6. Hot and Cold Holding

Proper Hot Holding

• Maintain temperature of hazardous food above 60°C (140°F).

Proper Cold Holding

• Reheat cold hazardous food to original cooking temperature.

Cookery NCII Ruth I. Tizon

• Prevent cross-contamination by ensuring servers take appropriate personal

F. Kitchen Organizational System

 Poissonier or Fish Cook - Prepares fish dishes.

 pâtissier or Pastry Chef - Responsible for pastries and desserts.

 Tournant or Relief/Swing Cook - Responsible for replacing other station chefs.

G. Parts of the Knife

Cookery NCII Ruth I. Tizon

Cookery NCII Ruth I. Tizon

· A catch all category that includes many of the edible parts of a

Market Forms of Vegetables

Cookery NCII Ruth I. Tizon

Cookery NCII Ruth I. Tizon

Cattle – is the general term for domesticated bovine animals

Category defending on sex, and age;

Cookery NCII Ruth I. Tizon

· Vitamins (vitamins A, K & B vitamins)

There are three kinds of shellfish: Mollusk, Crustaceans and Cephalopods.

3 Major Group of Mollusk

Cookery NCII Ruth I. Tizon

Other Sea Foods

Cookery NCII Ruth I. Tizon

Cookery NCII Ruth I. Tizon

Basic Components of Stocks

Cookery NCII Ruth I. Tizon

· Chicken stock – is made from chicken bones.

· White stock – is made from beef or veal bones or a combination of the

When it is necessary, it is made without carrots to keep the stocks as colorless

Cookery NCII Ruth I. Tizon

Scraps and Leftovers

· Scraps may be used in stocks if they are clean, wholesome, and

Seasonings and Spices

Cookery NCII Ruth I. Tizon

Ingredients for Vegetable Stocks

Guidelines for Making Vegetables Stocks

· Starchy vegetables such as potatoes and winter squash make a stock

• Blanching bones the purpose of blanching bones is to rid them of some

1. Rinse bones in cold water.

Preparing White Stocks

Cookery NCII Ruth I. Tizon

o Beef and Veal bones 6 – 8 hours

Preparing Brown Stocks

Cookery NCII Ruth I. Tizon

Qualities Added by Sauces

Other Vegetables and Grain Products as Thickeners