Finals

TLE 9

Personal Entrepreneurial
Competencies (PECS)
2. Planning cluster
- Refer to the essential attributes
manifested by entrepreneurs. a. Goal oriented – they set short and long
term targets.
b. Information seekers – entrepreneurs
1. Achievement cluster
who always seek information and various
a. Opportunity Seekers – entrepreneurs sources.
who consistently seek and act upon good
c. Systematic entrepreneurs – evaluate
and new business opportunities.
appropriate scheme business.
b. Persistent entrepreneurs – they rely on
their own judgement and consistently
pursue their goals despite of obstacles 3. Power cluster
along the way.
a. Self -confident entrepreneurs –
c. Committed entrepreneurs – they are maintain a positive outlook toward
very dedicated to their work (they give success of their business.
high importance on their work)
b. Persuasive entrepreneurs – effective
d. Competitive entrepreneurs – they strategies to influence others.
make sure that certain standards are
established and achieved.
e. Risk – takers – entrepreneurs who take
calculated risks.

Business Environment
 - Different factors that affect any
business
1. Internal factors – environmental
factors that have a direct bearing on the
organization.
2. External factors – concerns that occur
outside the organization.
SWOT
S – Strengths
W – Weaknesses
O – Opportunities
T – Threats
(SW- internal, OT- external)
Cleaning is the process of removing visible
particles from a surface
Sanitizing is the process of eradicating or
reducing harmful microorganisms using
heat, radiation, or chemicals.
Kitchen Tools
1. Cutting tools
- used to remove, slice, or design the
outer covering of food items.
2. Measuring tools
- used to measure dry or liquid ingredients
to control the amount needed in recipes.
3. Top of the range tools
- medium in cooking
4. Baking tools
- implements needed in baking
Cleaning agents
- Products used to remove visible
particles from surface.
1. Detergents – can penetrate the soil
quickly and soften it. (wash tableware,
surfaces, and equipment.)
2. Solvent cleaners – often called
“degreasers” used on surfaces with
burned on.
3. Acid cleaners – used to remove scales
in ware washing machines and steam
tables. (mineral deposits)
4. Abrasive cleaners – used to remove
heavy accumulations of soils that are
difficult to remove with detergents.
5. Alkaline-based cleaners – used in
washing towels, tablecloths, and napkins
since these remove greases.
6. Deodorants – used to eliminate bad
odor and produce fragrance.
Sanitizing Procedures (agents)
- Products used to eliminate
bacteria and viruses.
A. Heat sanitizing – exposing cleaned
tools and equipment into high heat.
1. Hot water sanitizing – submerging tools
into hot water (77°C - 91°C) at least 30 sec
2. Steam sanitizing – exposing cleaned
tools and equipment in steaming
equipment.
B. Chemical sanitizers – used in sanitizing
food service surfaces. (chlorine, iodine,
quaternary ammonium)
1. Concentration of chemicals – small
amount of sanitizing agent will result in an
inadequate reduction of microorganisms,
whereas too much concentration can be
toxic.
2. Temperature (13°C - 49°C)
3. Contact time – essential to kill harmful
microorganisms.
Appetizer
- First course of the meal.
- Easy to prepare with few
ingredients needed.
1. Fruits- usually served as cocktail
appetizers. (consider the freshness
of the fruit and its browning
reaction that may occur when
exposed.
2. Vegetables- can be mixed with
other ingredients. (can be served
as garnishes or can be
accompanied by a dip.)
3. Bread, pastry, or crackers-
commonly used as base for
canapes
4. Spreads- used in preparing
canapes to support their base.
(butter or softened cream cheese)
Characteristic of an Appetizer
- An appetizer may be served in
different ways and forms, from
liquid to solid, as long as it
performs its primary function.
- An appetizer may be served as a
snack or finger food at social
gatherings and receptions such as
cocktail party.
- The appearance of an appetizer
must be eye-catching, colorful,
 neat, flavorful, and well-seasoned. b. Spread- more highly flavored
It should complement the dish that spread is more favorable because
may follow. spicy flavors stimulate the appetite
better.
c. Garnish- refers to any food or
Classification of Appetizers
combination of items placed on
top of the spread. (a spread can
1. Cocktails- may be fruit juice served
also be used as a garnish)
in well-chilled glasses or fresh
fruits and vegetables sliced and
served in small portions. Serving Appetizers
- Should be bright in appearance
and tangy in flavor to perk up the Butler style- appetizers are arranged in a
taste buds. tray carried by the service staff which is
- Can be either alcoholic or non- offered to guests.
alcoholic. Should also be cut in bite
Buffet style- guests are invited to
size.
approach the buffet table where food
2. Petite salad- called this way
items are prepared.
because it comes in very small
portions and usually displays the
characteristics common to a salad.
Storing Appetizers
- It is daintily and artistically
arranged.
1. Use an airtight container or
- Purpose is to stimulate the
resealable plastic bag.
appetite for more food to follow.
2. Place a parchment paper or wax
3. Soup- often served as the first
paper between layers of appetizers
course of the meal.
to keep them from sticking
4. Relishes- pieces of raw vegetables
together.
(crudites) and pickled items.
3. Push out all the air when using
5. Canapes- are bite-sized, open-
plastic bags and place the
faced sandwiches.
appetizer inside another resealable
a. Base- may be made from various
bag to prevent freezer burn.
food items like crackers, bread,
etc. Salad
  Is a single food or a mixture of
different ingredients accompanied
or bound by a dressing
 Came / derived from the Latin
word “sal” means “salt”
Characteristics of Salad
1. Salad of any type is typically served cold
2. Salad is a combination of a small pieces
of foods
3. Salad is always accompanied by a
dressing
4. Salad is often served with raw
ingredients
Basic Ingredients in Salad preparation
 Salad greens – any leafy vegetable
 Raw vegetables – vegetables
rather than salad greens
 Cooked, pickled, or canned
vegetables – added to provide
variety of color, texture, and taste.
 Fruits – added to provide variation
in terms of color, texture, and
taste. can be raw, canned, frozen
 Starches – different kinds of pasta
and crops. (pasta, grain, etc.)
 Protein – rich food – meat,
poultry, egg, cheese, etc. create an
assumed fullness of salad
 Miscellaneous – nuts, jellies, and
tofu
Classification of Salad according to
Ingredients
 Fruit salad – ingredients can be
fresh, raw, or processed. the
dressing for fruit salad is usually
sweet, but a little tart taste is
likewise desirable.
 Green salad – made out of salad
greens. It must be fresh, clean,
crisp, cold, and well-drained.
 High – protein salad –
combination of vegetables and
high protein ingredients. Usually
served with a dressing.
Classification of salad according to
functions
 Starter salad or appetizer salad –
served to stimulate the appetite
 Accompaniment salad or side
salad – served together with the
main course
 Main course salad – full meal
 Dessert salad – usually sweet, to
conclude a meal.
Classification of salad according to the
method of preparation
1. Tossed salad – usually applied to salad
greens, tossed to combine
2. Composed salad – prepared by
arranging each ingredient on a plate
3. Bound salad – composed of cooked
meat, poultry, fish
Components of Salad
1. Quality of ingredients – proper
selection of ingredients that are of
superior quality.
2. Duration of Preparation until serving
time – usually applicable to salads with
fresh fruits and vegetables.
3. Serving temperature – given emphasis
when serving
4. Right texture of ingredients –
applicable to both raw and cooked
ingredients. (crispy or no mushy texture)

Parts of a Typical Salad 5. Appropriate dressing – should

complement the taste of salad
 Base or under-liner- layers of salad
greens.
 Body – composed of salad’s main Salad Dressings
ingredients
 Salad dressing – seasoned liquid or - An emulsion in which one liquid is
semi liquid added to the body of suspended in another liquid, thus,
salad & provide flavor making the two liquids immiscible.
 Garnish – enhances the It is used to add flavors in salads.
appearance of the salad while
complementing the overall
taste. (edible ingredient)

Important considerations in salad

preparations
Classification of Salad Dressings
 1. Vinaigrette dressing- simplest type
of dressing. It has a light and thin
characteristic, often used in salad
greens. Its main components are
oil and vinegar.
- Emulsified vinaigrette (ingredients
are permanently combined.
2. Mayonnaise dressing- composed
of oil, egg yolks, and vinegar.
3. Cream dressing- made of cream
and is used as the base.
Ingredients of Salad Dressing
1. Oil
 Corn oil – light golden color
(tasteless)
 Cottonseed oil, soybean, canola,
sunflower oil- have bland and
nearly tasteless oil
 Olive oil – has fruity flavor and
aroma. has a greenish color.
2. Vinegar – a sour liquid with a pungent
odor. has acetic acid and is made by
fermenting dilute alcohol liquid.
 Cider vinegar – made from apples
(brown) has a slightly sweet apple
taste.
 Flavored vinegar – tarragon, garlic,
or raspberry
 Balsamic vinegar – wine vinegar
that aged in wooden barrels. (dark
brown) has a noticeably sweet
taste.
3. Lemon juice – may be used in place of
or in addition to vinegar
4. Egg yolk – to give creamy mouthfeel to
the salad dressing
5. Seasonings & flavorings – enhance
flavour and appearance
Sandwich
 is a food item composed of two
pieces of bread with fillings in
between. It may consist of one or
more slices of bread, moistened
with spread, and stuffed with one
or more fillings. It contains a
combination of salad vegetables,
meat, cheese, and a variety of
sauces. It can be coated with
butter, oil, mustard, or other
condiments to enhance its flavor
and texture.
Common Culinary Terms
1. Open-faced - refers to single slice bread
with no upper slice. The filling is simply
placed on top of the bread usually with
jam or melted cheese as a spread.
2. Club sandwich - consists of three slices
of bread filled with meat and/or
vegetables.
3. French toast - a sliced bread dipped in
egg and milk mixture then fried
4. Clarified butter - a butter that is heated
and cleared.
5. Pita bread - describes as flat, rounded,
and slightly leavened bread.
6. Toasted - slices of breads that are
placed on a grill, toaster, or pan to warm
the bread filling, and to make the outside
surface crunchy.
Types of Sandwiches
A. Hot Sandwiches
 Basic or simple hot sandwich
consists of a single or two slices of
bread or half of rolls stuffed with
hot fillings, usually meat and
poultry. It may also contain items
that are not hot such as slices of
tomatoes or raw onions.
 Grilled or toasted sandwich
consists of two slices of bread
stuffed with hot fillings, usually
with cheese. In making the
sandwich, the bread is buttered
and browned on a griddle or oven.
 Fried sandwich is prepared by
dipping the sandwich in beaten
egg or mixture of egg and milk.
Then, the sandwich is deep or pan
fry. Sometimes, after the bread is
dipped in the egg mixture, the
bread is also coated with bread
crumbs.
B. Cold Sandwiches
 Basic or simple cold sandwich is
made with one or two slices of
bread or two halves of a roll. These
two slices of bread are spread
usually with butter or mayonnaise
then stuffed with cold filling such
as cheese, ham, bologna,
tomatoes, and others.
 Multi-decker sandwich is made
with more than 5two slices of
bread, mayonnaise, and various
filling ingredients. Club sandwich is
one of the popular multi-decker
sandwiches. It is usually prepared
using three slices of bread. The
first layer is filled with sliced
chicken or turkey breast.
The second layer is filled with
lettuce and tomato. Then, the last
 layer is filled with bacon. Breads
are usually cut into four triangles
for convenience.
Sandwiches that can be served either hot
or cold
 Tea sandwich is made with single
slice of bread, wherein its crust is
trimmed and cut into fancy
shapes, then topped individually
with any desired filling. Though the
base and filling are preferred hot
by most consumers, these
sandwich may be served cold.
 Wrap sandwich is made by
wrapping desired fillings in a flour
tortilla or flat bread like pita. Most
of the time, flat breads are heated
and the meat fillings may either be
cold or hot.
Components of Sandwich
 A sandwich is composed of bread,
filling, and spread regardless of the
number of bread or layers.
1. Bread - The texture should be fine and
firm. Other kinds of bread add variety and
interest provided that they complement
with the filling.
2. Fillings - Fillings are considered as the
heart of the sandwich. Fillings add texture,
flavor, and appetizing look to the
sandwich.
3. Spread - Spread adds flavor and
moisture to protect the bread from
soaking up moisture from the added
filling. Some of the popular spreads are
butter, mayonnaise, and vegetable
purposes.
Types of Bread Used in Making
Sandwiches
1. Yeast Bread - Yeast breads use
leavening agents in baking. There are
different yeast breads that can be used in
preparing sandwiches.
 Sliced bread or loaf bread is the
most commonly used bread for
sandwiches. Various types of loaf
bread include white bread, whole
wheat bread, rye or pumpernickel
 Baguette, bun, or roll is an
excellent choice for sandwiches.
Various types of bun for
sandwiches include hamburger,
hotdog, and English muffin.
2. Flavored breads can be used to add
sweeter tasting sandwich. Cream cheese
and fruit are good fillings for sandwiches.
3. Wraps are very thin, flat breads that are
used for sandwich wraps, burritos, and
tacos. There are different kinds of wrap
that can be used for making sandwiches.
4. Unleavened flat breads Made without
leavening agents, The common flat breads
often used for sandwiches are pita bread,
lavash, focaccia, chapatti, and Indian flat
bread.
Fillings Commonly Used in
Making Sandwich
1. Meat - It provides protein to the
sandwiches. It is either precooked or
cooked as per costumer's request. Some
examples of it are beef and pork.
2. Poultry - It is a domesticated bird that is
kept by people for its egg and meat. Most
poultry fillings are turkey and chicken
breast.
3. Cheese - Once cheese is removed from
the wrapper, it dries out and discolors, so
it is important that slices of cheese remain
covered until serving time.
4. Fish and Shellfish - These foods are
highly perishable and should be stored in
a chiller until serving time. Some of these
sandwich fillings are sardine, salmon,
shrimp, tuna, and anchovy.
5. Mayonnaise-based salad - Sandwiches
with mayonnaise-based salads should be
served and consumed immediately and
should be stored in a refrigerator until
serving time.
6. Vegetables - These gives additional
fiber, flavor, and texture to our sandwich.
The commonly used vegetables for
making the sandwich filling are lettuce,
tomatoes, and onions.
7. Peanut butter, jelly, jam. Hard boiled
egg, fruit, and nut.
Techniques in Preparing Sandwiches
1. Prepare and arrange all the needed
ingredients and kitchen paraphernalia
that will be used in making sandwiches in
the preparation area. Make sure that the
breads are cut into their desired shapes;
meat or poultry are cooked; and
vegetables are cleaned, washed, dried,
and sliced.
2. Prepare the cooking implements such
as pans and grillers. Other needed tools
like spatula, bread knife, and tray should
be readily available.
3. Assemble the sandwich in the following
manner.
a. Arrange the sandwich bread on the
working area
b. Apply carefully and neatly the desired
spread starting from the center. Make
sure that the spread will not reach the
edge of the bread.
c. Place the filling uniformly onto
alternate rows of bread. The filling should
at least reach the edge of the bread to
make it visible to the consumer
d. Neatly arrange the vegetables like
lettuce, tomatoes, and other vegetable
accompaniments on top of the filling.
e. Place the bread on the top of the
sandwich. For open-faced sandwiches,
finish the sandwich with garnish.
f. Cut the sandwiches carefully so that the
bread and other ingredients will not be
destroyed.
4. Place the prepared sandwiches in
sandwich bags or wrap them using a
plastic wrap to maintain their freshness.
5. Refrigerate cold sandwiches until they
are served.
6. Serve hot sandwiches immediately.
Storing sandwiches
- Stored at 4°C. Heated over 60°C
- Breads should be tightly wrapped
in moisture-proof wrapping and
stored at room temperature.
Dessert
 Is usually a sweet type of food
consumed after meals. Popular
desserts include ice creams,
cookies, cakes, and even fruits.
Some of these desserts especially
in the case of fruits, are served
with whipped cream as a topping.
Classification of Desserts
1. Baked desserts – are cooked over hot
ovens.
a. Cakes are considered as the richest and
sweetest of all baked products because
they are high in fat and sugar.
b. Quick breads are simply prepared by
mixing wet and dry ingredients then
poured in pans or individual baking cups.
Leavening agents used in this kind of
bread is baking soda or baking powder.
Classic example of quick breads are
muffins and fruit breads.
c. Cookies are also called as “small cakes”
since some cookies are likewise made
from cake batter. Most cookie formulas
require less liquid then cake formulas.
d. Custards are desserts made from egg,
milk, or cream mixture and thickened by
the coagulation of egg proteins.
2. Fried desserts are deep fried in a flat
based pan. The common and popular
deep-fried desserts are doughnut, long
john, and butchi desserts.
3. Frozen desserts include ice cream,
sherbet, and shake.
4. Chilled desserts are made without
using an oven or a freezer. The equipment
needed in preparing this dessert is a
chiller or a refrigerator to cool the dessert.
5. Fruit desserts may be served plain,
lightly sweetened, or with cream.
Sauces for desserts
 There are various sauces that can
be used to provide desirable flavor
in desserts. These sauces are
usually used as garnish to add
flavor and design that catches the
attention of people.
1. Chocolate sauce enhances the flavor or
desserts. It is used as garnish spread
randomly on dessert plates. It is made
from chocolate powder, sugar, and water.
Other ingredients that add richness to the
sauce are cream and butter. One of the
well-known chocolate sauces in baked
desserts is ganache.
2. Caramel sauce is simply done by
caramelizing refined sugar an combining it
with water to prevent the sauce from
turning into candy.
3. Fresh fruit sauces are prepared by
pureeing fruits like strawberry, raspberry,
mango, or any desired fruit.
4. Thickened fruit juice sauces are done
by adding cornstarch or arrowroot starch.
5. Cream sauce is usually paired with
fresh fruits or baked fruit desserts. It is
done by whipping heavy cream lightened
by the addition of whipped cream.
6. Custard sauce is prepared by combining
milk, cream, sugar, and eggs until
thickened, preferably in a bain-marie. A
bain-marie refers to a container filled with
hot water where the custard sauce is
cooked. The basic sauce is known as
vanilla custard sauce.
Characteristics of desserts
1. Flavor
  The ingredients including the
sauce should properly blend and
complement each other with
contrasting flavors.
2. Appearance
 Appearance includes color, shape,
and size. The color of the dessert
should complement the garnish
and the sauce used. Dessert must
maintain its shape during service.
3. Texture
 Texture of the dessert will vary
depending upon the kind of
dessert prepared.
Methods of Preparing and Cooking
Desserts
1. Baking is applied to baked desserts
such as cakes, pies, cookies, and custard.
Those kinds of desserts are cooked in an
oven.
2. Deep-fat frying refers to fried desserts
such as doughnuts and butchi.
3. Steaming is used in preparing dessert
such as leche flan. This method ensures
slow cooking of desserts to avoid burnt
taste.
4. Pureeing is used in preparing dessert
sauces. Pureed ingredients are used in
preparing baked desserts and other types
of dessert.
5. Creaming refers to the process of
combining fat and sugar. It is the basic
step in preparing baked products.
6. Whipping is a mixing method used in
making sponge cakes and cookies.
7. Chilling and freezing are methods in
preparing and storing desserts. These
methods are popular in making cold
desserts such as sherbets, ice cream,
crema de fruita, and the like
Finishing desserts
1. Filling is usually used in pastry products
like choux pastry. It is done by stuffing the
pastry with either cream, chocolate, or
other desired filling.
2. Piping uses a piping bag filled with
either icing, cream, or jelly then piped out
to create interesting designs to a dessert.
3. Glazing gives the dessert an attractive,
shiny surface. The glaze is made by a
combination of (a) milk, egg, and water;
(b) sugar, fruit juice, and water; or (c) jam
and water.
4. Dusting is simply done by dredging
sugar powdered or cocoa powder over the
dessert.
5. Garnishing uses edible elements to
desserts like mint leaves and fresh fruits.

Plating desserts
1. The main item refers to the dessert
itself. In plating the main item, the
following should be considered.
a. consider serving sizes. It should not be
too large or too shiny.
b. consider the plate. It should not be too
large nor too small for the dessert. It is
recommended to use plates with no
elaborate design or dark colors.
c. the main item should be central focus.
Other items should not be too attention-
grabbing.
d. it may be places in the center or a little
bit farther from the center depending
upon the planned garnish.

2. Sauce is mostly used when serving dry

desserts like pies or tarts.
3. Garnish such as chocolate, fresh mint
leaves, powdered sugar, and cocoa adds
decorative effect to desserts.