BAKING TERMS

Absorption- amount of liquid added to mix to produce a dough or batter of proper

consistency.
Bag out- to press product out of a conical canvas bag onto baking pans in the desired
forms for oven portioning
Baking Pan- cake pan, sheet pan, bun pan, and muffin pan, with outside and inside
measurements and shapes.
Baking time- the time to needed to bake completely.
Batter- a pourable mixture of combined ingredients such as flour, sugar, eggs and
shortening, milk, etc.
Beat- to whip air into a liquid mass such as eggs, sweet cream, or gelatin solution
until the desired lightness is obtained.
Bench Scraper- a 4-inch wide steel blade with a sharp, square edge, and wooden
handle. Used to cut dough into units on the bench and to scrape the bench top when
cleaning.
Blend- to thoroughly combine all ingredients until very smooth and uniform.
Blister- hallow space on a crusts of bread or pastry generally caused by baking or
frying on a very high heat.
Body- firmness and response of the crumb to pressure.
Bread Box- a covered square wooden box where molded dough units are allowed to
proof.
Breaking Down- over creaming of ingredients, causing weakened products which
collapsed.
Bun Divider- a mechanical device for separating a weighed portion of dough into a
certain number of equal parts by volume, thus saving time in weighing.
Caramelization- the burning of sugar.
Cell Structure- refers to the cell formation of round, elongated, irregular, thick, or
thin cell wall in cakes or bread.
Cleave- to shape a piece of dough into a smooth form.
Close(Texture)- texture of a loaf or cake in which individual holes are very small in
size.
Coarse(Texture)- texture of a loaf or cakes which individual holes are large in size.
Condensation- process of conversion from a gas to a liquid (for example, the change
of steam into water).
Consistency- fluidity of the batter, closely related to viscosity. A batter of low
consistency is one which is quite fluid; one of high consistency is stiff.
Cookie Depositor- machine that may be operated by hand or automatically to divide
dough and drop uniform pieces onto baking pan.
Crumb- refers to the interior of breads and cakes as compared to the outer crust.
Cream- to rub shortening usually with sugar or flour in order to incorporate air.
Crystallize- to reform sugar into crystals.
Cutting- the act of cutting the top crust of a loaf to allow the gas to escape while
baking.
Decorating- the art of putting fancy inscriptions or design on cakes.
Dissolving- the process of liquefying.
Dividing- process of separating dough into pieces of proper or desired size.
Docking- for single crust pies, to make small holes in bottoms and side of crusts. For
double-crust pies, to make slits in top crusts so that the steam created during baking
can escape. Docking is done with a fork, knife, or special tool similar to a small paint
roller with small nails protruding all the way round.
Dough- uncooked mass of combined ingredients used to make bread, rolls, cookies,
etc.
Dough Developer- refers to the extent dough has been developed for maximum
baking results. This occurs during the mixing operation and during the fermentation
period.
Dough Retarder- large refrigerator designed to hold standard bun pans, 16×24-inch,
on special racks spaced 21/2-3 inches apart. Doughs or individual units are placed on
these pans and retained at a temperature of 36-40͘ F. at this temperature the action
the yeast is retarded.
Dredge- to sprinkle the dough surface evenly with materials such as sugar, ground
nuts, or toated coconut meat.
Dry- a condition of low liquid content or the degree to which a product is baked.
Dusting- to prevent adhesion by spraying flour or cornmeal.
Enrichment- addition of a specific amounts of a certain vitamins and minerals-
thiamin, riboflavin, niacin and iron- to flour after milling.
Fermentation- chemical changes with the dough in which carbon dioxide and alcohol
are released as a result of a yeast breaking down the sugar. Carbon dioxide causes
dough to rise and alcohol is then released during baking.
Fermentation Period- period of time that elapses from mixing of dough to make up.
Folding- the act of equalizing temperature to force the gas out of the dough by folding
one part of the dough over the other.
Glaze- solution brushed on after baking to give a glossy finish.
Gluten- the rubbery, elastic substance formed when flour and water are mixed into
dough.
Gradually- the act of proceeding by stages.
Grainy- a rough harsh condition.
Greasing- application of shortening to the inside of a pan with a brush to prevent
mixture from adhering to the pan when baked.
Humidity- the water vapor.
Ice- to decorate a product by applying sugar preparation.
Improver- common ingredients added to bread to speed up production and the
ingredients vary depending on their use and the manufacturer specifications.
Invert- to turn the baking pans upside down.
Keeping Quality- ability of freshly made products to retain their characteristics of
freshness, moisture, flavors, etc. over a certain length of time.
Knead- to work dough with the heel of the hand with pressing and folding motion.
Leavening- ingredients that produce gas in dough or batter, causing a particular
product to rise.
Light and Firm- the degree of lightness and stability normally applied to whipped
eggs and creamed batters.
Measure, Gallon- standard measure of capacity that equals 4qts r 16 cups.
Measure Half Gallon- standard measure of capacity that equal 2 qts. Or 8 cups.
Measure quart- standard measure of capacity that equals 4 cups.
Moist- the condition of having the proper moisture, keeping the product fresh longer.
Mold- fungal infection of bread caused by contamination after the product has been
baked and improperly stored for a certain length of time. Yellow, green, black, and
white breads are common.
Peel- long-handled, flat wooden or metal shovel-like tool used to place and remove
loaves of bread or other baked foods from the oven.
Proof- a process during which gas is produced within the bread dough after shaping
but before baking. Full Proof; Point at which bread dough has reached its maximum
volume, after which gas will escape and dough collapse during baling.
Proofer- cabinet used to hold shaped yeast breads during proofing period and before
baking. It is equipped with a water reservoir, heater, thermostat and timer and is
designed to maintain proper temperature and humidity needed for yeast action in
dough.
Retarded Dough- yeast dough that has been fermented than refrigerated either in
bulk or having been made up into individual products.
Rounding- shaping a dough into a smooth, rounded ball.
Scald- to bring milk to a temperature just below the boiling point at which tiny
bubbles have formed around the edge of the pan.
Scale- balance used for weighing quantities of dry ingredients, batters, doughs, etc.
Scoop- hollow pan used to hold dry ingredients on a scale for weigh-in.
Scrape-down- to scrape the batter from the sides of the kettle so that it may blend
with the batter uniformly.
Shrink- to contract or lose volume during and after baking.
Sifting- running materials through a sieve.
Smoke point- the temperature at which the fat will just begin to smoke.
Soggy- presence of excess moisture giving the product a very wet appearance.
Silos- circular deep bins with a diameter of 30ft. and 100ft. in height arranged in rows
of 9 or more bins.
Steaming- the act of injecting steam into the oven while baking.
Stippling- piercing the dough by means of a straight piece of heavy wire to allow the
escape of gas while baking.
Stirring- the act of agitation, used in dissolving.
Storage Life- period of time during which product can be stored under specified
temperature conditions and remain suitable for use.
Streaky- a condition in which discolored bands appear.
Tare- weight used to balance the scope and a scale.
Texture- the inside grain or degree of products smoothness.
Volume- the final size of product upon being baked.
Wash- solution brushed on surface of unbaked rolls, pies and cookies, melted butter,
cream, milk, water or egg or a combination of several of these ingredients.
Weighing- apportioning batter or dough according to unit weight.
Yeast- microscopic one celled plant that multiplies under suitable conditions and
produces fermentation in dough. Active Dry Yeast; dehydrated yeast that must be
dissolved in water before using. Compressed Yeast; moist living cells of the yeast plant
combined with starch filler and pressed into given size units. For substitutions, use
only half the amount of active dry yeast if the recipe calls compressed yeast or twice
the amount of compressed yeast if recipe calls for active dry yeast.
Yeast Food- ingredient that improves the fermentation capacity of yeast in doughs.

BAKING TOOLS AND EQUIMENT

Dry measuring cup- it is used to measure the volume of solid cooking

ingredients such as flour, sugar, and others.

Measuring spoons- it is used to measure small quantities of both dry and

liquid ingredients.
A set of measuring spoons is ranging from ¼ teaspoon
until 1 tablespoon.
Liquid measuring cup- it is used to measure liquid ingredients such as milk
and others.

Wooden spoon- used for stirring sauces and for mixing ingredients in cooking.
It is made of wood and has a long handle.

Rubber Spatula- it is used to gently scrapping out the contents of bowls

without scratching the surface; stirring and blending butters and other
mixtures; and gently folding mixtures.

Pastry Brush- it is used to spread a glaze or egg wash on the crust or surface
of the food.
DIFFERENT KINDS OF BAKING PANS:

Round Baking Pan- it is frequently used in baking cakes, they are often made
from aluminum and result in tender, evenly- baked cake layers.

Rectangular baking pan- a flat, rectangular metal pan placed in an oven and
used for baking such as bread rolls, cookies, sheets cakes, Swiss rolls, and
pizzas.
Square Baking Pan- it is ideal for baking brownies, bar cookies, cakes,
cobblers, and more.

Loaf Baking Pan- it’s function is to shape bread while it is rising during baking.

Muffin Baking Pan- used for holding batters or mixes while they bake in the
oven.
They are usally used in baking muffins and cupcakes.

Sieve or Sifter- it is used to aerate and separate dry ingridients like fluor and
others, which will lead to a lighter and more tender crumb in baked goods.
Pie Baking Pan- it is used in sweet baking pie; the deep depth of the pie pan
sides can ensure that your dish maintains adequate moisture levels and
maximizes flavor.

Rolling Pin- used to evenly flatten and shape everything from pie and pastry
doughs to cookie and pasta doughs.

Whisk- used to blend ingredients together quickly or to incorporate air into

ingredients such as egg or heavy cream in order to increase the volume of the
mixture.
Pastry Blender- it is usually made of narrow metal strips or wires attached to a
handle and is used by pressing down on the items to be mixed.
Used to cut, shape, or mold pastry.

Electric Eggbeater- it is ideal tool for whipping egg whites and cream into stiff
peaks.

Mixing Bowl- used for mixing ingredients or whipping cream using a whisk.
Oven- an enclosed cavity or tunnel where dough or batter is surrounded by a
hot environment and becomes baked and transformed into bread, cookies and
other products.
 MEAT AND MEAT PRODUCTS
Meat is an important food in the diet and is the foremost food of the people in the
world. In nearly every home the daily menu is built around meat as the central dish.
This extensive use of meat is due to its palatability and high nutritive value.
Technically, the term meat is used to designate only those portions of the various
animals used for food like muscle, fatty tissues and some glands such as the liver,
heart, and spleen. Commercially, the term meat includes all portions of the dressed
carcass as muscle tissues, connective tissues, fat, lymphatic glands, edible organs,
and the bone. Zoological classes of animals from which meat is obtained are:
1.Mammalia — Examples are: cattle, carabaos, sheep, swine or pigs, and other similar
four-footed animals.
2.Aces — fowls and birds.
3.Pisces — fishes.
4.Reptilia — turtles.
5.Amphibia — frogs.
6.Mollusca — oysters and clams.
7.Crustacea — lobsters and crabs.
Grading of Meat After the meat has been inspected by an authorized veterinarian and
declared wholesome, hygienic and fit for human consumption, then it is graded. The
basis for grading is quality, conformation, and finish of its carcass.
1.Quality includes tenderness, juiciness and palatability.
2.Conformation refers to the shape, form or general outline of the side or the whole
carcass. This indicates the relative proportion of lean to bone ratio, as well as the
relative percentage of each of the different wholesale cuts. Good conformation means a
high meat to bone ratio and high percentage of the tender cuts.
3.Finish refers to the amount, quality, and color of the fat within and around the
muscle.
The Bureau of Standards (Philippines) standardized and prepared in 1970 the meat
grading as Excellent, Superior, Good, and Unclassified. But grading is an expensive
operation, hence it is not widely practiced in the Philippines. Imported meat cuts that
find their way to the modern supermarket may have grades according to the grading
system of their country of origin. Structure of Meat A piece of meat usually consists of
lean tissues, fatty tissues, connective tissues, and bone. The lean tissues or the lean
meat consist mainly of muscular tissues and lesser amounts of connective tissues.
The muscle fiber size has much to do with the grain or texture of the meat. Fine grain,
smooth texture, and a smooth and soft surface indicate tender meat. Young animals
have finer-grained flesh than mature animals. The type and quantity of connective
tissue in meat also affect tenderness. There are two kinds of connective tissue: white
(collagen) and yellow (elastin). Collagen is changed into gelatin and water by moist
heat. Elastin cannot be changed by cooking. To make it tender, it is broken up by
mechanical treatment such as grinding, pounding, or cubing. Fats in meat occur
mainly in the adipose tissues as visible fat. It is present in intermediate amounts in
between the muscle as intramuscular fat and in minor quantities inside the muscle
cell as intracellular fat. Intramuscular fat when present in sufficient quantity and
visible, is called marbling. Fats in meat are important because they contribute to
tenderness, juiciness and flavor. The bone is an essential part of the gross structure of
the meat. The conditioning of the bone is an indication of the age of the animal. In
young animals, the backbone is soft and has reddish tinge. In fully mature animals,
the bones are flinty and white. A high proportion of bone to meat increases the cost of
meat; therefore the carcass with a high proportion of meat to bone is more desirable.
The shape of the bone is an excellent guide for identifying the various cuts of meat.
Nutritive Value of Meat Meat is a very valuable food. It is rich source of high quality
protein needed for building and repairing worn-out body tissues. It contains rich
supply of phosphorous, copper, iron and Vitamin B, thiamin, riboflavin, and niacin. It
is relatively low in calories without the fat. The fat in meat gives the body energy and
warmth. The variety meat or the internal organs that include the brain, sweet breads,
liver, spleen, and intestines are equally as nutritious as the lean meat. Liver is a good
source of iron which is needed to make the blood red. Table 3. Proximate Composition
of Lean Meat From Pork, Beef and Carabeef, 100 gms. The Philippine Food
Composition Table, 1997-FNRI Protein (gm) Moisture (%) Fat (gm) Calcium (mg)
Phosphorus (mg) Iron (mg) Vitamin A (Retinol) Thiamine (mg) Riboflavin (mg) Niacin
(mg)
Classes of Meat Beef carcasses are classified on the basis of age and sex. The specific
classes are: stear — a male cow, castrated when young; heifer — a young female
which has not borne a calf; cow — a female that has not borne a calf; stag — a male
castrated after maturity; and bull — a mature male not castrated. Cara beef is carabao
meat. Although widely eaten by Filipinos, it is still sold and passed as beef. Veal is
meat from immature animals of the bovine species. The best veal carcasses are
usually from animals 4 to 8 weeks of age of either sex. Pork is the meat of swine. Good
quality pork comes from young animals usually 7 to 12 months of age. In young
animals there is no distinction in quality or grade of meat due to sex. However, in
older animals sex differences are pronounced. Lamb and mutton are sheep carcasses
so classified according to the age of animals. Lamb meat is taken from young animals
of one year or less of age. Mutton is derived from those that have passed the lamb
stage. Carcasses of yearlings are heavier and their flesh darker than those of lamb. It
is the best of the mutton class. The flesh of all carcasses in the mutton class is darker
in color, less tender, and stronger-smelling than lamb. Goat’s meat is quite popular in
some parts of the Philippines particularly in the Ilocos Region. It is taken mainly as
“pulutan” with basi or tuba by men who drink during their leisure hours or after work
in the farm. Rabbit’s meat comes from rabbits that should be 3 to 4 months old before
they are slaughtered for food. At this age, a large breed of rabbit weighs about 1/2 to 2
kg. Older stocks are heavier and make good materials for roasted meat. Domesticated
rabbits are meatier but gourmet relishes the wild rabbit’s meat. Rabbits are known in
the Philippines as pets and certainly not for eating.
Market Forms of Meat Meat is available in the market as fresh, chilled, frozen, cured,
canned, or dried. Fresh Meat has not undergone chilling, freezing, or any processing
treatment. Most market meat in the Philippines is in this form. Chilled Meat has been
cooled to a temperature range of 1 to 3°C (34° to 36°F) within 24 hours after slaughter.
Chilled Meat has been chilled and then frozen. Most meat in supermarkets are pre-
packaged frozen meat for self-service. Frozen meat should have an expiry date
stamped on the package. Cured Meat is preserved meat acted upon by curing agents
such as salt, sodium nitrate (salitre), sugar, and sometimes spices and vinegar
without refrigeration. Sausage, hotdog, langoniza, tocino, ham, bacon, corned beef and
tapa are examples of cured meat. Canned Meat is cooked and requires only to be
reheated. Corned beef, adobo, liver spread and other meat recipes are examples of this
form. Dried Meat is also known as dehydrated meat. There is a limited amount of
dried meat available. Tapa is an example of dried meat that is also cured.

MEAT CUTS A slaughtered animal is called a carcass. The carcass is cut into larger
pieces called wholesale cuts, which are further reduced into retail cuts. The retail cuts
commonly found in the market are further classified as tender cuts, less tender cuts,
tough cuts, and variety cuts. The specific cut determines the price of the meat. Tender
Cuts Tender cuts contain lean meat and little collagen. These are the least exercised
parts of the animal and are the most expensive cuts. Meat of the upper half of an
animal, along the backbone, is tender because the back muscle simply supports the
spine and does not perform much movement. The most tender muscle in both beef
and pork is the psoas major muscle or the loin. This portion is most appropriate for
broiling, roasting, and frying. The whole loin or kadera of the beef yields the loin end,
short loin, sirloin and the tenderloin. In pork, the loin is known as lomo, when sliced
is called pork chops. Other tender cuts in pork include the ham and side bacon or
belly. Less Tender Cuts There are more developed connective tissues in less tender
cuts than the tender cuts. Considerable portions are present in the shoulder and neck
of the animals. It is necessary to apply moist heat methods of cookery to gelatinize the
connective tissues, thus tenderizing the meat. Braising and stewing are also
appropriate cooking methods. Most often, less tender cuts are ground to break and cut
the muscle fibers and connective tissues. In a pork carcass, the shoulder, Boston
Butt, picnic and neck bones are examples of less tender cuts. The round, rump and
chuck are for the beef carcass. Tough Cuts The tough cuts are usually those muscles
which get more exercise while the animal is alive. They are usually located in the lower
part of the animal. Muscles that are exercised a lot contain higher quantities of
connective tissues. Really hardworking muscles such as the shoulder (or chuck) and
neck produce tough meat. The tough cuts in beef are the shank, flank, plate, brisket,
and neck. There are no tough cuts in the pork carcass.
Variety Cuts Variety cuts are the animal glands and other internal organs. They
include the liver, kidney, tripe, sweetbreads, brain, lung, and tongue. The tail, blood,
and skin are also grouped under the variety meats. Variety meat should be cooked
until well-done to minimize the danger of transmitting the organisms found in them.
In the Philippines, the variety cuts are considered choice parts and are priced
accordingly. LIST OF VARIETY CUTS Local Name to English.
Puso-Heart Bato-Kidney
Atay-Liver Baga-Lungs
Lapay- Pancreas Empella Bahay guya Dila-Small
Intestines Uterus Tongue

MEAT CUTS OF BEEF AND CARABEEFThe chuck or paypay contains the square-cut
shoulder and the top five ribs, the arm, the blade bones, and the neckbones. The
brisket or punta y pecho has layers of lean and fat, and pieces of breast bone. The ribs
or costillas include 6 to 12 ribs and the blade bones. The plate or tadyang is a fatty
cut whose meat is ground for hamburgers. The short loin or solomillo consists of the
backbone and sometimes the last rib. This is the cut that yields the beef steaks,
porterhouse, T-bone and club steak. The flank or kanto is lean and tough, and
contains a high percentage of fat. The loin end or tagilirang hulihan lies between the
rump and the short loin and yields sirloin steaks, pin bones, wedge bones, and flat
bones. The rump or tapadera is the rear part behind the upper sirloin. The round or
pierna costa is oval shaped with a small round bone and a high proportion of lean and
fat roast cut. The sirloin tip or kadera is from the bottom and round and the lower
sirloin.
The foreshank or kenchi or pata is a very bony piece that contains a high percentage
of cartilage and connective tissues.
PORK CUTS
Jowl (Kalamnan)Boston Butt (Paypay) Ham (Pigi) Bacon Side (Liyempo)
Picnic (Kasim) Spare Ribs (Buto sa Tadyang)
Foreshank (Pata)
Tail (Buntot)
Hindshank (Pata)
Loin (Lomo)
Jowl or kalamnan is the loose flesh above the lower jaw or throat with a high
percentage of fat. Boston Butt or paypay is cut from the upper shoulder, has a
compact shape and is easy to slice. The loin or lomo is a long cut that extends along
the backbone of the animal. This may be cut into smaller loin roasts known locally as
costillas. The picnic or kasim is cut from the lower portion of the shoulder of the
animal that has more bone in proportion to lean meat. The bacon side or liyempo is
cut from the belly portion of the long carcass, usually cured and sold in slices or
slabs. The ham or pigi is composed of the butt or shank end. It contains a higher
proportion of lean to bone. The spare rib or buto sa tadyang is taken from the belly
portion of the animal; it contains a large proportion of bones. The shanks (foreshank
and hindshank) or pata are the pig’s legs, considered by the Filipinos as a delicacy,
they contain a high percentage of cartilage and connective tissue.
MEAT COOKERY Meat is cooked to make it more palatable and digestible. To
tenderize meat, it must be cooked with heat. Dry heat seldom softens meat and
overcooking even with dry heat toughens the flesh. High temperatures and extended
cooking even with moisture are not advisable. Doneness can be judged by the outside
and inside appearances of the meat. There are six stages of doneness: (Kotchevar,
1975) 1.Very rare. Only a thin portion around the edge of the meat is fully cooked. Red
that almost bloody juices ooze out. Under finger pressure, the meat feels soft and jelly-
like inside.
2.Rare. The raw, red portion of the meat is small and around it is pink; there is good
brown outer surface. The meat has a full, plump appearance and gives in to pressure;
juices are red but not bloody.
3.Medium rare. The interior portion is rich pink and exudes juice of the same color.
The meat is still plump and firm; the amount of gray outer surface has increased.
4.Medium. The interior color of the meat is a modified rose. Pink juices are apparent
but less. The exterior portion is wellbrowned. The surface does not appear plump or
full. When pressed, there is definite resistance.
5.Medium well. The pink color has completely disappeared. Juiciness is still evident,
but the juices are clear or gray, not pink. There is no plumpness; the meat is firm to
touch.
6.Well. The meat is completely gray inside, hard, flinty and shrunken. Little or no juice
appears on its surface which is brown and dry.
Cooking Techniques The extent of its tenderness largely dictates how meat should be
cooked. Tender cuts are usually cooked by dry heat and tough cuts by moist heat.
Some tough cuts may be treated mechanically with tenderizers to make them soft, and
then be cooked by dry-heat methods. Dry heat methods are:
1.Broiling, pan broiling, or griddle 4.Sautéing, pan frying, or grilling
broiling
5.Deep-frying
2.Roasting or baking
6.Ovenizing
3.Barbecuing
Moist heat methods are:
1.Braising (pot-roasting, fricassing,
casseroling, and stewing)
2.Simmering
3.Steaming
4.Blanching
Principles of Cooking Meat
1.Meat should be immediately removed from wrapping paper because paper absorbs
the juice of meat. Soaking meat in a pan of cold water for a long period of time draws
out the meat juices.
2.Low to moderate heat is the best cooking temperature for meat. Such temperature
produces a tender and flavorful product, minimizes meat shrinkage and retains much
of its nutritive value.
3.Tough cuts of meat must be cooked with moisture or in water at low temperature for
a longer period of time.
4.Pressure-cooking meat results in decreased cooking time. However, the process
reduces the color and flavor of food produced by ordinary cooking. Nevertheless, these
qualities can be attained by the use of other food materials such as spices, sauces,
and vegetables.
5.When defrosting or thawing frozen meat, one should not remove its wrapping to
prevent the growth of bacteria. Meat that has been defrosted should be cooked
immediately. It should never be refrozen.
6.Pork should always be thoroughly cooked because it may contain harmful
pathogenic organisms or small worm harmful to the human body.
7.Meat is done when the heat necessary to bring about desired changes in color,
texture, and flavor has penetrated to the center of the piece.
8.Ground meat will cook in a much shorter time because its connective tissues have
been broken making it more tender.
9.When broiling meat, one must keep the fire very hot and turn the meat every two or
three minutes to keep it at proper temperature. SUGGESTED RECIPES FOR MEAT
PRESERVATION:
Chorizo De Recado 1 kilo pork (2 parts lean, 1-part fat) 2 1/2 tbsp. pimento 1 1/2
tbsp. fine salt 2 tbsp. wine (Anisado) 1/4 ground black pepper 3/4 tsp. saltpeter 1/4
tsp. thyme 1/2 tsp. chopped garlic 1/8 tsp. nutmeg
1.Chop or grind lean meat and pork. Mix well with the curing ingredients.
2.Stuff into casing and tie into 4 inches long.
3.Allow to cure at room temperature for 1 day or in a refrigerator for 3 days.
4.Dry slightly under the sun for 2-3 hours. Home Made Bacon 1 kilo pork (liempo or
pork sides) 3 tbsp. fine salt 2 tbsp. sugar 1 tbsp. saltpeter
1.Cut and trim pork into rectangular pieces.
2.Mix curing ingredients and rub well on the surface of the meat.
3.Pack meat with the skin side down in a covered dish. Store in the refrigerator and
cure for 2 weeks. In the absence of a refrigerator, cure at room temperature for 5 days.
4.Wash, dry and smoke at 125ºF for 2-3 hours or until bacon is tanned. In the
absence of a smoke house, apply either liquid or powdered smoke to give the desired
smoke flavor of bacon.
 Fish
Fish are classified into three main super classes or types
• Jawless fish (Agnatha or Cyclostomata), which lack jaws and paired fins,
and have cartilaginous skeleton.
• Cartilaginous fish (Chondrichthyes), which have jaws, paired fins, and a
skeleton made of cartilage.
• Bony fish (Osteichthyes), which have jaws, paired fins, and skeleton
made of bone.

Nutritive Value of Fish and Shellfish

1. Protein
2. Fat
3. Vitamins
4. Mineral
5. Carbohydrates

Market forms of fish

1. Live Fish or whole, round
- Live fishes are transported and marketed alive, whole, round fishes
are caught and taken from the water.
2. Dressed
-dressed fish is whole fish with scales, entrails, fins and head removed.
3. Butterfly Fillet
- Butterfly fillets are the two sides of the fish cut lengthwise away from
the backbone and held together by the uncut flesh and skin of the
belly.
4. Fillet
-fillet is the boneless side of the fish cut lengthwise from the backbone.
5. Steaks
- steaks are cross section slices cut from a large, dressed fish; the cross section
of backbone generally included.
6. Sticks
-Sticks are uniform stock cuts from large blocks of frozen fillets.

Principles of Cooking Fish

1. If fish is not to be cooked to once, it should be dressed and wrapped
completely and placed in the freezer, in a closed container or package.
2. Fish requires less cooking time for it has no connective tissues. It is fully
cooked when it can be easily flaked and the eyeballs come out.
3. Fat fish is best cooked by dry heat, broiled or baked.
4. Cooking should be done in the shortest possible time to avoid loss of
moisture, flavor and nutritive value.
5. Because fish has a mild flavor, it is frequently served with sauce and
some garnishes. Garnishes and sauces add to the appearance and flavor
of the fish. Sliced cucumber, tomatoes, green pepper, hard cooked eggs,
pickles, etc. are good garnishes.
6. Fish should be served soon after it has been prepared, otherwise it will
become dry, hard and lose some of its flavor. Something colorful, crisp, o
tart-like celery, raw vegetables, coleslaw or tossed green salad should be
served with fish.
Different types of Shellfish:
Crustaceans- are invertebrate animals of the subphylum crustacea having a
hard-shell exoskeleton.

Shrimp- a crustacean with elongated body a primarily swimming mode of

locomotion.

Crab- sea creature with a flat round body covered by a shell, and five pairs of
legs with large claws on the front pair.
Lobster- they have long bodies with muscular tails and live in burrows on the
sea floor.

Cray Fish- they are freshwater crustaceans; they are like lobsters, but their
size is smaller.
 FRUITS
Fruits are produced from flowers. As ripened plant ovaries and their adjacent
tissues, fruits are fleshy or pulpy in character, often juicy and usually sweet
with fragrant, aromatic flavors. Most fruits are edible when ripe. Fruits differ in
structure according to the kinds of flowers from which they have been
developed. Some fruits come from a simple blossom and others from a flower
with many stamens and pistils. In addition, there are some fruits formed from
many flowers that have collected together. Nuts, on the other hand, yield a
seed rather than a fleshy portion but are botanically classified as fruit. Fruit
Classification Fruits may be classified on the basis of consistency and
structure:
1.Fleshy fruits — These are fruits from a single ovary, which remain succulent
instead of turning dry at maturity. Examples are: citrus fruits such as orange,
calamansi, grapes, bananas, mangoes, and others.
2.Dry fruits — Fruits that developed when the ovary opens at maturity and
discharges the seeds, allows them to fall, or fails to do so. Examples are: nuts,
legumes, and cereal grains.
3.Aggregate Fruits — These are fruits that develop from a flower with carpels
distributed loosely or closely over a common receptacle. In short, they are
formed from several ovaries produced as one flower. Examples are: atis and
strawberries.
4.Multiple or Collective fruits — These are fruits that are formed from many
flowers that have collected together. Examples are: pineapple and jackfruit.
Changes During Ripening Knowledge of the ripening process of fruits is
essential because most fruits are good only when ripe. Several important
changes occur during ripening: the fruit develops to its full size; the pulpy
edible tissue surrounding the seeds becomes soft and tender; the color
changes; the starch content changes to sugar giving a mild, sweet flavor; and
the full characteristic aroma of the fruits develops. However, the enzymes
continue to function even after the fruit has reached its peak of maturity.
Changes beyond this point cause spoilage and deterioration of texture and
flavor. Ripeness and the manner of ripening may influence the vitamin content
of fruits. For example, the ascorbic acid content of banana is greatest in fully
ripe fruit. Fruits ripened in the sun are rich in ascorbic acid.
COMPOSITION OF FRUIT FLAVORS
The flavors of fruits are due to the combinations of sugar, acids, phenolic,
aromatic compound and essential oils.
1.Organic Acids Organic Acids that are located in the cell sap of fruits
contribute to its tart flavor. Natural sugar, such as fructose, glucose and
sucrose, contributes to the sweetness of fruits. Acidity usually decreases as
fruits ripen. Citric Acid found in citrus fruits, and malic acid in apples and
strawberries are examples of organic acids in fruits. These organics acid found
in fruits are either volatile or non volatile.
2.Pectic Substances Pectin is a general term used for carbohydrates-like
substances found in fruits. It acts as a cementing substance and is partially
responsible for the fruits firmness and structure. It is used commercially to
contribute to the gelling of fruit preserves. Pectin is very important in the
ripening of fruits and the gelling of fruit preserves.
3.Phenolic Compounds or Tannins Phenolic compounds are responsible for the
browning and bruising that often occur in ripening fruits. Tannins are
commonly found in unripe fruits, which give them a bitter taste and astringent
feeling in the mouth.
Storage of Fruits Some fruits are picked and shipped to market in an unripe
state. Unripe fruits are easier to transport than the ripe ones, which are more
delicate. Unripe fruits can be left at room temperature in a paper bag until ripe.
It is best to store them outside the refrigerator. Unripe fruits are stored
commercially under controlled atmosphere storage and with the aid of
preservatives coatings. This process maintains a higher quality in fresh fruits
in shipping over long distances. Ripe fruits with high water content will spoil
quickly within three days, and it is best to store them unwashed in plastic bags
in the refrigerator and washed prior to consumption. The plastic bags should
be punctured with air holes. Ripe Bananas are best stored at room
temperature. Refrigeration interferes with their ripening process, thus causing
their skin to blacken. An overripe fruits should not be stored with the good
ones because they will ruin the others by releasing ethylene gas that speeds up
ripening. Dented, damaged, and bruised fruits should be sorted out and
removed before storing other fruits. Fruits continue to respire after harvesting,
that is, they take in oxygen and give off carbon dioxide. This fruit metabolism is
controlled or retarded and reduced by cold storage.
Nutritive Value Fruits do not contain large amounts of protein and fats but are
high in carbohydrates and water content. They are the best food sources of
minerals and vitamins. Sugars in fruit are in a form ready for use by the body.
The minerals, phosphorus, and iron are found in abundant quantity in fresh
fruits. Although there is a variation of vitamin content from fruit to fruit, most
fruits in the raw state contain some ascorbic acid. Citrus fruits, berries, and
melons are among the best sources of ascorbic acid. Carotene is present in
good amount in yellow fruits such as papayas, mangoes, and bananas. Fruits
are also valuable for their bulk or indigestible fiber. The following table gives
figures of the nutritive composition of some locally available fruits. Table 1.
Proximate Composition of Selected Fruits in 100 gms.
Guides in Buying Fruits
1. Shop for fruits early in the morning when fruits are fresh.
2. Buy the fruits in season. They are less expensive and better in quality than
those out of season.
3. Because fruits deteriorate rapidly after they have ripened, avoid buying
large quantities at one time, unless you have provisions for preserving the
surplus fruits.
4. Decide how the fruit is to be used before buying it.
5. Select the fruit personally whenever possible in order to make the best
selection for your purpose.
6. Purchase the fruit by weight; the heaviest rather than the biggest may be the
best.
7.Select fruits that are ripe but firm and smooth. Overripe, soft, or bruised
fruits are not desirable.
8. Handle fruits with care to preserve their attractive appearance.
9. Select fruits with good color and aroma; these are guides to ripeness.
10. Fruit price is not an identification of quality or nutritive value but is
determined by supply and demand.