Reviewer Kitchen Essentials

Reviewer - Midterms
Monday, 23 October 2023 11:15
Lesson 1: Sanitation and Safety
Food Safety
- Is the protection of consumer health and well-being by safeguarding food from anything that can cause harm.
- Commonly known as the Food Safety Act of 2013 or Republic Act (RA) 10611
Republic Act (R.A.) 10611 or the Food Safety Act of 2013.

- It is an act to strengthen the food safety regulatory system in the country, it aims to:
○ protect the public from foodborne and waterborne illnesses and unsanitary, unwholesome, misbranded, or
adulterated food;
○ enhance industry and consumer confidence in the food regulatory system; and
○ achieve economic growth and development by promoting fair-trade practices and a sound regulatory
foundation for domestic and international trade.
Sanitation
Sanitation is more than just cleanliness
- Sanitation came from the Latin word sanitas meaning "health"
- It is "the creation and maintenance of hygienic and healthful conditions."
- It can improve aesthetic qualities and the hygienic conditions of commercial operations and public facilities.
- Applied sanitary science can improve waste disposal, which results in less pollution and an improved ecological
balance.
10 Principles of Safe Food Handling And Hygiene
1. Practice proper hygiene

2. Training and development
3. Procure from safe sources
4. Prevent contamination
5. Clean and sanitize
6. Proper food storage, cleanliness, and temperature
7. Control time and temperature
8. Proper cooling, reheating, and thawing
9. Cooking with appropriate temperature and procedures
10. Develop HACCP Program
1. Practice Good Personal Hygiene

Personal hygiene means to maintain the cleanliness of the human body and clothing to sustain overall health and well-
being. The following are some practices of health care:
Grooming and Dressing

1. Taking a daily bath
2. Practicing good oral hygiene
3. Wearing clean uniform/clothes
4. Not wearing artificial nails or nail polish
5. Not wearing jewelry (except for plain wedding band)
6. Wearing effective hair restraints
Handwashing
When to Wash Hands
1. Wash hands before handling, preparing, and serving food.
2. Wash hands after handling raw food; completing a task; eating and drinking; using the toilet; coughing or
sneezing; handling garbage; touching dirty dishes, equipment, or utensils; and whenever hands come in contact
with body fluids including vomit, saliva, and runny nose.
Where to Wash Hands
New Section 3 Page 1

Where to Wash Hands
1. Wash only at designated handwashing sinks.
2. Washing sinks should be accessible and should be supplied with warm water, soap, and paper towel or hand
dryer.
3. It is better to put handwashing sinks near the entrance of the kitchen so that food handlers will be reminded
to wash.
Use of Gloves
When to Change Gloves:
1. It is important to change gloves before starting a new task and new preparation.
2. Changing gloves is also necessary after touching equipment or utensils that are not clean and sanitized, after
handling trash and chemicals, and every time the gloves are torn, soiled, or
damaged.
2. Training
Training must be given every time there is a new staff, a new piece of equipment, or a new supply introduced because
training is an ongoing process.
○ It does not only give staff the knowledge on how equipment or supply is used, but it can also increase the level
of staff safety if they know how to use a specific equipment and supply correctly.
○ In every work or training, there is a tendency that we might forget something. It is important to effectively
communicate information verbally and visually by writing tasks on a checklist.
3. Procure and Purchase food from safe sources
4. Prevent Cross-Contamination
Food safety hazard refers to any agent that can be a potential cause of harm, such as food contamination when the
food is exposed to hazardous agents. Substances that naturally occur in the food but can cause some illnesses are
considered non-contaminant.
Types of Hazards
1. Biological Hazards ( microorganisms)
2. Physical Hazards ( foreign objects)
REMEMBER:
3. Chemical Hazards ( chemicals you work with)
• Foodborne pathogens cannot be seen and have
no smell or taste.
• They can be found in raw foods or can be added
5. Clean and Sanitize
during handling.
Cleaning Sanitizing
- It is a process of removing food and other - Sanitizers are substances capable of destroying microorganisms,
types of soil from a surface, such as a dish, including bacteria that cause food poisoning. They can reduce
glass, etc surface contamination by putting bacteria to a safe level
- It is achieved using cleaning agents to remove when appropriately used.
visible dirt and by rinsing off with clean - Sanitizing is usually achieved using heat (steam, hot water, and hot
water. air), or chemicals, or a combination of both methods.
Cleaning Agents 1. Hot water sanitizing is used at (75°C or hotter) to soak items
1. Detergents for 2 minutes or more.
2. Solvent Cleaners 2. Chemical Sanitizers are toxic and residue must be rinsed off.
3. Acid Cleaners
4. Abrasive Cleaners
6. Food Storage
1. Purchase only the quantity that can be accommodated by the storage space. It can help the storage room keep the
right temperature and allow air to flow freely.
2. Foods should be kept in the designated room for storage.
a. Dry Storage: 10°C to 15°C (50°F to 59°F), dry and cool
b. Refrigerator Storage: 4°C (39°F) or colder
c. Freezer Storage: 18°C (0°F) or lower
3. Do not store food directly on the floor or under overhead pipes. Place food on shelves or mobile equipment at least
six inches off the floor.
4. Practice the “FIFO” principle – first in, first out.
Rotate and monitor expiration dates.

Rotate and monitor expiration dates.
7. Control Time and Temperature

1. Lack of Time/Temperature Control for Safety (TCS) is the leading cause of foodborne illnesses.
2. TCS foods are time and temperature abused when they are exposed at 5°C (41°F) to 60°C(140°F) or commonly
known as the temperature danger zone.
3. This occurs when food:
a. does not meet the minimum internal temperature during cooking;
b. is not at proper temperature during holding time; or
c. is not reheated or not appropriately cooled.
4. Tools for Temperature Control:
a. Train handler
b. Provide thermometer and temperature logs (make sure to calibrate thermometer)
8. Proper Cooling, Reheating, and Thawing

Cooling
1. Cool foods from 60°C (140°F) to 21°C (70°F) within 2 hours and foods from 21°C (70°F) to 5°C(40°F) within 4 hours.
2. Never cool food at room temperature before putting in the cooler.
3. Label and date food before storing in the cold storage.
4. Do not mix leftover food with fresh food.
5. Divide food into smaller batches; liquid foods should be no more than three inches deep, while thicker foods should
be no more than two inches deep. Set the open pans on the top shelf of the cooler and cover the food after it has
cooled. Pans may be uncovered when the food temperature reaches 7.2°C (45°F).
6. Use an ice bath to speed cooling.
Reheating
1.Foods that are previously prepared must be reheated for at least 73.9°C (165°F) for 15 seconds within 2 hours and
held above 60°C (140°F) until served.
2.Do not reheat foods in steam tables.
Thawing
Refrigerator Thawing Cold Water Thawing Microwave Thawing
• Poultry, fish, and ground meat • Raw food can be thawed • Do not use plastic wrap, foam trays, aluminum,
should be kept in the refrigerator under cold running water at a or stainless steel.
before cooking from 1 to 2 days temperature of 21.1°C (70°F) • Microwaves that automatically rotate allow the
after it has been defrosted. or lower. food to be thawed evenly. Food containers,
• Beef, pork, lamb, or veal • Make sure that the frozen however, must be turned halfway of the thawing
(roasts, steaks, or chops ) should food item is in a watertight process if the microwave does not rotate
be kept refrigerated for another plastic bag. Change the water automatically.
3 to 5 days after thawing. every 30 • Cook the microwave-defrosted food
• Ready-to-eat foods to be minutes to ensure that it stays immediately.
thawed should be stored above sufficiently cold.
raw food, so the thawing water • Do not use hot water to
does not prevent multiplication of
contaminate the ready-to-eat bacterial growth. Once the
food. food is completely thawed, it
needs to be cooked
immediately.
• Food can be safely refrozen
once it is cooked thoroughly.
9. Cooking Temperature and Procedures

Product Minimum Internal Temperature and Rest Time
Beef, pork, lamb, and veal, steaks, chops, roasts 145 °F (62.8°C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham—fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully cooked ham (to reheat) Reheat cooked ham packaged in USDA-
inspected plants to 140 °F (60 °C); all others to 165 °F (73.9 °C).

1. Cook at the right temperature.
2. Place a clean and sanitized thermometer in the thickest part of the food; insert the thermometer into the food at
least 2 inches for sauces and stews.
3. Eggs should be cooked until the egg yolk and egg white are firm. Ensure that the recipes used in eggs are cooked or
heated correctly.
4. In using microwaves as a cooking vessel, food should be covered, stirred, and rotated for even cooking. When no
turntable can be found, rotate the dish once or twice during cooking.
5. Boil sauces, soups, and gravy when reheating.

Lesson 2: Kitchen Organization and Layout
The Classic Kitchen Brigade

- Was introduced by the legendary French chef, Georges-Auguste Escoffier
- The idea was to assign a specific task to avoid duplication of effort and to help facilitate
communication between the various staff members
- Was introduced to form an organizational hierarchy of authority, responsibility and function
for professional kitchen
Chef de cuisine
- the head of the entire kitchen
- Commonly known as the executive chef
Sous chef
- the second commander or the under chef
Chef de partie
- The station chef
- There is more than one station chef in the kitchen
- Each one is assigned and responsible for specific section in the kitchen
Demi chef
- The assistant station chef
- (senior)
- Does most of the actual preparation
Commis
- Are junior cooks
- Work on a specific section under the chef de partie and demi chef
- Also training to become a demi-chef
Apprentice
- Might work in a specific station
- Gaining experience because he/she is less likely to have any formal culinary training
Positions in different stations in the kitchen
Saucier
- is the sauté cook
- makes sauces;
- also often regarded as the highest respected role in the kitchen brigade system of stations
Poissonier
- is the fish cook
- In the absence of a saucier, this chef cooks and prepares fish and shellfish dishes from sauteing
to poaching and often prepares any sauce that needs to accompany the fish
Entremetier
- In charge of the entrees or "entrance" to the meal
- Entrees are considered the "man course" This combined potager and legumier prepares
vegetable dishes, soups and stocks
Potager
- Is in charge of the soups and stocks
- Assistant to the saucier
- Considered a lower skilled position
Legumier
- Is the vegetable chef
- In charge of the gratins, pilafs, braises and pther hot vegetable side dishes
Rotisseur
- Chef assigned in roasting

- Chef assigned in roasting
- Roasted and braised foods and any stuffing for them
Garde manger
- Is in charge of all cold foods, including salads, cold meats, pates, terrines, sausages, hors
d'oeuvres, decorative carving garnishes and buffet items if present.
Grillarding
- Is the "grill man"
- Grills and broils food
Patissier
- Is the pastry chef
- The patissier also supervises the;
○ Confiseur - who makes petit fours (small fancy cakes, cookies of confections), and
candies
○ Glacier - who makes cold frozen desserts (someone who makes ice cream or ice
sculptures)
○ Decorateur - who decorates cakes or other items
○ Boulanger - who bakes and makes bread, rolls and cakes
Friturier
- Is the fry cook
- Prepares all fried items (basically deep frying)
Boucher
- Is in charge of meat, poultry and fish treatment
- May prepare these and then give them to the garde manger for distribution to the various
station chefs
Charcutier
- Prepares pork products, such as pate, pate en croute (pate in crust or meat pie), rillettes,
hams, sausages, or any cured meats
- May coordinate with the garde manger and deliver cured meats
Modern Kitchen Brigade
1. Executive chef – in charge of the overall management and operation of the kitchen, including the
- creation of the menu,
- ordering, and purchasing of supplies;
- oversees staff and reports to owners or managers;
- sometimes handles more than one restaurant kitchen,
- some restaurants have separate executive chefs and chef de cuisine
2. Chef de cuisine – head of the kitchen who directly reports to the executive chef or to the owner if
the owner has the control of the kitchen.
3. Sous chef – second in command, next to the chef de cuisine;

- is in command in the absence of the chef de cuisine;
- monitors the quality of menu items as to the standards of the executive chef or chef de
cuisine, and
- supervises the preparation, portioning, and presentation of the menu items
4. Area chefs – similar to the classical kitchen brigade, the area chefs are the chefs de partie or
station chefs responsible for a particular section in the kitchen.
The line cooks and stations chefs are the same, depending on the size of the kitchen operations.
Area chefs may be assigned and rotated in different stations like
- grilling,
- rotisserie,
- frying, and other stations in the kitchen.
5. Line cook – works together with the area chef who is assigned to a particular station in the
kitchen.

kitchen.
6. Expeditor (aboyeur in modern days is called the wheelman, ticket man, expo; the person who calls
the tickets for the kitchen)
- is responsible for taking orders from the servers and directly announces order in the kitchen;
- ensures that there is efficient coordination between the ordered dishes from the dining area
to the kitchen;
- does the final inspection,
- checking of garnishes, and finishing touches to the dish before it is delivered to the guests by
the servers;
- makes sure that the food is served promptly and correctly, and in some cases, may deliver the
orders themselves
The Chef's uniform
1. Toque Blanch (Hat)

During the 16th century, the height of the chef’s hat indicates the rank of the chef in the kitchen.
The purpose of the toque is to prevent hair from falling into the food being prepared and cooked.
2. Chef’s Coat
The chef ’ s white coat signifies cleanliness. It repulses heat from the kitchen. The thick cotton serves
as
protection from the heat and spattering of boiling liquids. The chef’s jacket is a double-breasted
jacket that can be reversed to hide stains. Also, it serves as the chest and stomach area’s shield
against heat and burns from splattering liquids. The chef’s white jacket symbolizes high regard for
their profession.
3. The Neckerchief
The neckerchief was intended to prevent sweat from dripping on the food. It is tied around the neck
to soak body sweats, or it can be untied to wipe off moisture from the face, forehead, or other parts
of the body.
4. The Pants
It is a black and white checkered pants. This pattern helps in concealing stains and soiling.
5. Apron
It protects the chef from hot spills and splatters of foods and other kitchen dangers. An apron is not
intended for wiping spills and messes. It can also be useful in grabbing hot pots out of the oven.
6. Shoes
The shoes should be sturdy and anti-slip. Open shoes or shoes made of canvass are not
recommended as high chances of burn and other injuries may occur.
The Professional Kitchen
Components of a Kitchen
- Delivery
- Storage
- Food Preparation
- Meal Cooking
- Service
- Cleaning/Washing
Delivery
- This is where the food and non-food items are received.
- The location of the receiving area must not cause distraction to the customers

- The location of the receiving area must not cause distraction to the customers
Storage
- There are three types of storage areas: a cold storage area, a dry storage area and a storage
area for non-food items.
Food Preparation
- Is usually located near the storage area so the cooks have easy and quick access to the fresh
dishes
- It has two sections: one section for processing raw foods (cutting of meat, cleaning seafood,
etc.) and one section for sorting foods into batches (chopping vegetables, mixing salad
dressings, etc.)
Meal Cooking
- Is where the meal is cooked and finished. It should be located near the service area.
Work station is a working area where all necessary tools and equipment needed to produce a
specific type of food are present, including the storage.
Work section is when two or more similar stations are grouped in one large working area.
Service
- This area is located at the very front of the kitchen
- This is where the servers pick up the finished dishes
- This is where the food is displayed for the guest to assemble their plates
Cleaning/Washing
- Where sinks, ware washing machines and drying racks can be found.
- This area should be located near the kitchen entrance, where the dirty dishes are dropped off,
and near the storage area so chefs have easy access to clean dishes.

Lesson 3: Kitchen Tools and Equipment
Cookware
- Composed of cooking vessels used on stove or range cooktops, such as saucepan, frying pan,
etc.
Stockpot - A deep, straight-sided pot use for making and simmering large quantities of stocks or
liquids. Sizes: 8-200 quarts(liters)
Saucepot - A round pot of medium depth; but shallower, making stirring or mixing easier; used for
soups, sauces, and other liquids; sizes 6-60 quarts (liters)
Brazier - a round, broad, shallow and heavy duty pot with straight sides; also called a rondeau; used
for browning, braising and stewing meats; sizes 11-30 quarts (liters)
Sauce pan - similar to a small, shallow light saucepot, but with one long handle instead of two loop
handles; may have straight or slanted sides; used for general range top cooking; sizes 1 1/2-15
quarts (liters)
Double Broiler - a pot with two sections. The boiling water is held by the lower section, similar to a
stockpot. The food cannot be cooked directly with the heat; the upper section holds foods and
cooked at lower temperatures. Size of top section: 4-36 quarts(liters)
Sauté pan, slope-sided - also called a sauteuse, where meats, fish, vegetables and eggs are sauteed
and fried on the slopping sides pan, and are flipped and tossed without the use of a spatula; size
6-14 inches (190-360mm) top diameter - general sauteing
Sauté pan, straight sided - also called a sautoir; a straight sided saucepan, but heavier; used for
browning, sauteing and frying.
Cast-iron skillet - a very heavy, thick-bottomed fry pan.
Fish Poacher - a long, narrow, straight sided pan with a removable rack insert; used for poaching a
whole fish.
Roasting pan - a large rectangular pan; deeper and heavier than a bake pan; used for roasting meats
and poultry
Pressure cooker - removes air from the vessel to trap the steam inside produced by the boiling
liquid. The food is quickly cooked by the steam as the internal pressure creates high temperature
Wok - a round-bottomed steel pan with two loop handles. It is used for stir-frying especially in
Chinese cuisines.
Bakeware
Is composed of cooking vessels that are used inside an oven.
Sheet Pan - a shallow rectangular pan (1inch/25mm deep) for baking cakes, rolls, and cookies; also
used to bake or broil meats and fish
Bake pan - a rectangular pan about 2 inches (50mm) deep; used for general baking; available in a

Bake pan - a rectangular pan about 2 inches (50mm) deep; used for general baking; available in a
variety of sizes
Stainless steel bowl - a round bottomed bowl; used for mixing, whipping and producing hollandaise,
mayonnaise, whipped cream and egg white foams.
Pie pan - used for baking pies. Deep pie pans have slightly wider than ordinary pan to accommodate
deep dish
Springform Pan - the sides are closed with clasps, and there is an insert the rest in the bottom of the
pan
Loaf pan - also known as bread pan, which is used for baking loaf-shaped foods
Tart pan - delicate crusts, such as tarts and quiches, are baked in a tart pan. Tart pan may have
smooth or fluted sides.
Muffin pan - are used for different baking kinds of muffins and cupcakes and can be in various sizes
Tube pan - is used for baking tube-shaped desserts, such as angel food cake. It may have a
removable bottom.
Measuring Tools
Measuring Spoon - are specialized standardized spoons used to measure a small amount of an
ingredient, either liquid or dry.
Measuring Cups (for dry ingredient) - a cup used for measuring dry ingredients
Measuring Cups (for liquid ingredient) - a standard cup used to measure in cooking especially liquid
ingredient
Weighing Scale - a balance or spring scale used to measure the mass or weight of ingredients
Ladle - in measuring and portioning liquids, ladles are commonly used. The size is stamped on the
handle
Scooper - scoops are used for portioning soft, solid liquids and they come in standard sizes and have
a lever for mechanical release
Mixing Tools
Wooden Spoon - used for stirring sauces and for mixing ingredients in cooking. It is made of wood
and has a long handle
Heavy Metal Spoon - are used to stir thick mixtures
Slotted Spoon - is a large plastic or metal spoon with holes in it. It is used to take food out of a liquid
Whisk - is made of loops of wire attached to a handle, and it serves as a mixing tool to incorporate
air into food
Rotary Beater - is used to beat, blend and incorporate air into food
Sifter - is used to blend dry ingredients and remove lumps

Pastry blender - is made od curved pieces of thin metal attached to a handle. It is used to blend
shortening, butter and cheese
Baking Tools
Pastry brush - are used to brush butter or sauce on foods
Flexible spatula - are used to scrape bowls/saucepans and fold ingredients into one another
Bent edge spatula - is used to remove cookies from a baking tray, it is also used to turn meats, fish,
pancakes, eggs and omelets
Straight-edged Spatula - is used to spread cake icings/meringues and level dry ingredients
Pastry bag - is a coned-shaped cloths or plastic bags are used for decorating and shaping items, such
as whipped cream, cake icing, duchesse potatoes and soft dough
Pastry Cloth and Rolling Pin - Pastry Cloth keeps the dough from sticking to the counter; Rolling pin is
used when rolling out dough or pastry
Stockinette - covers the rolling pin and prevents dough from sticking to the rolling pin
Cutting tools
Kitchen shear - are used for a variety of cutting chores, such as snipping strings and butcher's twine,
trimming artichoke leaves and dividing taffy.
Poultry shear - used to cut through fowl and fish bones
Peeler - removes the outer surface of fruits and vegetables
Shredder grater - is a four sided metal tool used to shred and grate food (cheese and cabbage)
Cutting board - used when cutting and chopping foods to protect tables and countertops
Different types of knives and their uses
Pairing Knife
- For more detailed and controlled cutting
- Best used for peeling vegetables and fruits, or for slicing a single garlic clove or shallot
Peeling Knife
- Has its pointed tip that curves downward
- Also known as the bird's beak knife
- Mostly used for decorative garnishes
- Can also remove skins and blemishes from fruits and vegetables
Tomato/Cheese Knife
- For neatly slicing tomato and cheese
- The tiny serrations on the blade prevent food from tearing
Bread Knife
- Has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves
without tearing and squishing on the insides

without tearing and squishing on the insides
Utility Knife
- Is a perfect choice for smaller tasks
- Larger than the pairing knife and smaller than a chef's knife
Steak Knife
- Does not need frequent sharpening
- Has a serrated blade or straight-edge knife
Trimming knife
- Designed for cutting but in smaller jobs
- Designed for clean cuts and trimming chicken fats
Fillet Knife
- Are very flexible knife used to fillet fish
- Blade is around 6-11 inches, allowing it to go quickly through backbone and skin
Boning Knife
- Is ideal for the kitchen in removing bones inward of the meat and poultry from the main bone
Carving/slicing knife
- Is used to slice cooked meats and fish
- Has a thinner blade used for slicing and carving food
Chef's Knife/ Cook's Knife

- Is the knife that any chef would not want to miss
- Has a standard blade for multipurpose use in the kitchen
Vegetable clever
- Has a more delicate blade than that of a meat clever
- Used to slice produce and efficiently chop, as well as to transfer food to a bowl or pot
Meat clever
- A knife that has a wide blade and a thick spine
- Use their weight to cut through meat or poultry bones
- Not meant for slicing
Honing steel/ knife sharpener

- Is essential for keeping knives sharp
- The steel smooths and helps realign the worn carbon steel on the blades edge
Other tools
Tong - are spring-action or scissor-type tools used to pick up items such as meats, vegetables or ice
cubes
Melon baller - used to scoop out smooth balls, such as melons, butter, cheese. It has a variety of
sizes and shapes. Also known as Parisienne-scoop
Colander - a stainless-steel or aluminum large perforated bowl; used to wash the degree of cooked
vegetables, salad greens, pasta and other foods
Meat tenderizer - made of aluminum or steel that has different-sized tooth-like points on each side
of a meat tenderizer. These points tenderize meats by breaking up and bruising muscle fibers.
Skimmer - a perforated disk, slightly cupped, on a long handle; used for skimming froth from liquids

Skimmer - a perforated disk, slightly cupped, on a long handle; used for skimming froth from liquids
and for removing solid pieces from soups, stocks and other liquids
Chef's fork - is used to turn and lift heavy pieces of meats and other items. It is also known as a
braising fork
Zester - a small hand tool to peel of the colored part of citrus in thin strips
Strainer - have a cup-shaped body made of perforated mesh, the holes range from extra-fine to
coarse. It can be used to drain pasta, vegetables, and stocks after cooking
Chinois - or China cap is a coned-shape metal strainer used for straining sauces and stocks. It has a
pestle, round, bat-like instrument that can be used to press very soft food through the China cup
Funnel - used to pour liquid from a large container into a smaller container, such as from pot into a
bottle
Food mill - is a bowl-like container with disks used to puree and strain food. Disks are available in
varying degrees of coarseness or fineness.
Mandoline - a manual slicing implement consisting of blades fitted in a flat metal or wood
framework
Pizza cutter - cleanly slices baked pizza into serving pieces
Egg slicer - works by placing a peeled, hard cooked egg in the hollow of the slicer, push the tool
down and the wires will slice the egg or cut it into wedges.
Can opener - heavy duty can openers are mounted on the edge of the workbench.

Lesson 4: The Mise en Place: Basic Food Preparation and Techniques
Mise en Place
- A French culinary word which means "everything put in place"
- Refers to the pre-preparation before cooking
- Part of the setup of the work station
Handling the Knife
Kinfe skills
- Are the most essential and basic skills that a cook or a chef must learn
The knife is divided into two main parts: the blade and the handle
The Blade
- Is the part of a knife used for cutting, mincing, chopping and other dividing parts
- Blades made of carbon or carbon steel or stainless steel are usually in the modern kitchen
Point - is the front part of the knife where the edge and spine meet; often used for scoring and
piercing
Tip - the front part of the knife, which includes the knife point
Belly - part of the blade right after the tip:; knives with "curvy" bellies and small tips are usually better
for slicing or chopping vegetables as they allow quick, smooth rocking motions on the cutting board.
Cutting Edge - is the cutting part of the blade that is used for chopping and slicing; should always stay
sharp and should be made of materials that are resistant against chipping or breaking
Spine - refers to the full thickness portion of the blade, opposite the knife edge
Heel - the rear part of the edge opposite to the point where it meets the handle
Bolster - the part in the middle which is thick enough to join the knife blade to its handle; provides
weight and balance to a knife; it protects the hand from getting away from the knife edge.
The Handle
- The part where you hold the knife
- It covers the tang; rivets for extra security; and the butt
An excellent way to hold a knife is to place the index finger and thumb opposite each other on either sides of the
blade, while remaining three fingers are sort of loosely curled around the handle
A good grip will enable the user to control the movement of the knife, avoiding slippage
Cutting Techniques
1. Chopping is the cutting of food in small, uneven pieces with more or less 1⁄4 inch or a coarse chop
with 1⁄2 to 3⁄4 inch irregular pieces.
2. Mincing is cutting into tiny irregular pieces less than 1/8 inch.3. Cubing refers to the cutting of
food items into small (about 1/2 inch) uniform cubes.
4. Dicing refers to the cutting of food items into very small (1/8 to 1/4 inch) uniform cubes.
5. Paring is cutting off a very thin layer of peel.
6. Slicing refers to the cutting of food into large or flat thin pieces.
7. Julienning refers to cutting into long, thin strips, matchstick-like in shape. It is typically used for
firm vegetables like carrots, cucumbers, or celery. The exact measurement of julienne should be 5
cm to 10 cm long, 4 mm wide, and 4 mm thick.
Mixing Techniques
1. Mixing is a technique where two or more ingredients are combined and mixed. All terms, such as
mix, combine, and blend are all referred to mixing.

mix, combine, and blend are all referred to mixing.
2. Creaming is also known as the “sugar-shortening” method; the sugar and shortening fat are
blended first then creamed by added mixing.
3. Beating means to rapidly stir a batter to incorporate the ingredients along with air thoroughly.
4. Cut-in is another mixing method used to incorporate butter or shortening into dry flour. A pastry
blender or a pastry cutter (also called a dough cutter) is used.
5. Kneading is working the dough, clay, etc. into a uniform mixture by pressing, folding, and
stretching.
6. Tossing is to mix the ingredients of a food dish, such as salads and pasta, by lifting and dropping
the ingredients/mixture.
7. Stirring is to mix substance(s) in a circular pattern using a spoon, spatula, or other similar utensil.
8. Whipping is the process of beating an ingredient vigorously to incorporate air, making the
ingredient frothy.
9. Folding means combining two mixtures of different thicknesses and weights into one (relatively)
smooth mixture.
Coating Techniques
Coating food with a batter and breading is one of the conventional techniques used in food
preparation.
A batter is a mixture of flour and liquid with other ingredients, such as leavening agents, eggs, and
various flavoring materials.
Breading refers to coating a product with bread crumbs or other crumbs or meal before deep-frying,
pan-frying, or sautéing.
Measuring Equipment
Dry Ingredients
- Measuring spoon for dry ingredients
- Measuring cup for dry ingredients
Liquid Ingredients
- Liquid measuring spoon
- Liquid measuring cup
- syringe

Wednesday, 25 October 2023 08:48
Lesson 5: Cooking Techniques
Dry Heat Cooking Techniques

The dry-heat cooking technique is a process wherein the food is exposed to a high source of heat
coming from below or above.
Libre mokong lunch mamaya sa labas
Baking – applies dry heat by cooking in a closed environment such as an oven.
Roasting – the process of roasting is the same as baking. It involves dry heat by cooking in a closed
environment. The difference is that it requires a high temperature before cooking to reach a crispy
brown surface. Also, the food is placed in a rack to allow the hot, dry air to circulate and cook the
food evenly.
Broiling – the food is cooked with the radiant heat from above instead of below. The food is
cooked directly under a primary heat source.
Salamander – is a low-intensity broiler that is used for browning or melting the top of food items
before being served
Dry Heat Cooking Techniques!

Grilling, griddling, and pan broiling are dry heat cooking techniques that use heat underneath to
cook the food.
Grilling – is cooking food over a heat source (may be charcoal, an electric element, or a gas-heated
element) with an open grid
Griddling – is done on a solid metal surface called a griddle with a gas or an electric heat source
Pan broiling – is like griddling, except it is done in a sauté pan or skillet instead of on a griddle
Dry Heat Using Fat Cooking Techniques

In dry heat using fat, it involves the use of fat or oil to transfer heat.
Searing – is a quick process of cooking using extreme heat that creates a brown crispy crust from the
outside and locks in the moisture in the inside
Sautéing – means to quickly cook food in a shallow pan using a small amount of fat or oil. It came
from the French word sauter, which means “to jump”; to jump refers to the tossing of small pieces
of food while cooking
Stir-frying – this process of cooking is similar to sautéing; thus, it uses a wok. A wok is a large pan
with sloping sides. Stir-frying has lesser cooking time compared to sautéing
Panfrying – requires a moderate amount of fat or oil that would cover one-half or three-quarters of
the food and cooking over medium heat
Deep-frying – cooks food by submerging it completely in heated fat or oil with a temperature of
177°C–191°C (350°F– 375°F). Before starting to deep-fry, it is essential to have an instant-read or
candy thermometer before submerging the food. Temperature can quickly change and affect the

candy thermometer before submerging the food. Temperature can quickly change and affect the
quality of the product.
Moist Heat Cooking Techniques

Moist heat cooking technique is the process of heating food using liquid other than oil.
Boiling - is a moist heat cooking technique that cooks food in a liquid, such as water or stocks, which
is bubbling rapidly and greatly agitated. The boiling point of water is 100°C (212°F) at sea level. The
food can be added and cooked when the liquid reaches its boiling point.
Simmering - is a moist heat cooking technique that involves cooking food in a liquid that is heated at
85°C to 93°C (185°F to 200°F). With a lower temperature, simmering makes a gentler process of
cooking compared to boiling. The food is cooked slower, creating better control of evaporation and
breaking up of delicate foods. This cooking technique is used to lessen the volume of liquid.
Poaching - is a moist heat cooking technique that involves cooking food in a small amount of liquid,
enough to cover the food between 66°C (150°F) and 85°C (185°F). This process is gentler than
simmering.
Blanching - is a moist heat cooking technique where food is partially and briefly immersed into
boiling water or oil. This is the fastest way
to change the flavor and enhance the color of the food.
Parboiling - is a moist heat cooking technique that is similar to blanching where food is partially
cooked by immersing it into boiling water. However, it requires a longer cooking time than
blanching.
Steaming - is a moist heat cooking technique where food is cooked by directly exposing it into hot
steam. In steaming, food is cooked using an
enclosed pot and a steamer basket.
Combination of Dry Heat and Moist Heat Cooking Techniques

A combination of dry heat and moist heat cooking techniques are useful for tough yet flavorful cuts
of meat. The combination techniques create tenderness of the meat.
01 Braising
Braising is used to tenderize tough cuts of meat.
1. The meat is first seared at a high temperature to brown it.
2. After the browning of meat, it will be removed from the pot.
3. Next, the onion, leeks, garlic, and other aromatics are added into the pot.
4. Then, the liquid, such as stocks, sauce, or water, is added to help deglaze the bottom of the pot.
5. After deglazing, the browned meat will be placed back in, but the liquid should not rise over the
meat.
6. The whole mixture will bring into a boil when large bubbles break through the surface of the liquid
rapidly.
7. Lower the heat to turn down the temperature and cook slowly for an extended amount of time.
02 Stewing
Stewing – The cooking time for stewing is much shorter than braising because the food item in
stewing is cut into smaller portions.
1. The cooking process for stewing is the same as braising, wherein meat is first seared at a high
temperature.
2. Tender cuts of meats are not stewed to avoid the toughening of meat.
3. After the searing of meat, it will be removed from the pot.
4. The onion, leeks, garlic, and other aromatics are added into the pot.
5. Then, liquid, such as stocks, sauce, or water, is added to help deglaze the bottom of the pot.

5. Then, liquid, such as stocks, sauce, or water, is added to help deglaze the bottom of the pot.
6. Once deglazed, the browned meat will be placed back into the pot and all ingredients will be
submerged in liquid.

Wednesday, 25 October 2023 08:50
Lesson 6: Stocks
Stocks
• The infusion of meat, fish, and poultry as well as their bones, together with vegetables and
seasonings, adds flavor to a clear and unthickened liquid called “stock.”
• The term stock came from the French word fond, which means ‘foundation’ or ‘base.’
• Structure of Stock
1. Flavoring ingredients (bones and meat) - which usually consists of the bones and trimmings from
meat, poultry, or fish.
2. Liquid - The liquid is usually water, but may also include wine or vinegar. Foam or scum may
accumulate on this liquid as the bones cook. This is called the ‘raft’, and consists of meat or egg
white protein foams. Skim this off during cooking.
3. Mirepoix (50% coarsely chopped onion, 25% carrots, and 25% celery) - is a French word that
refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base to
stocks.
• Different types of Mirepoix
– White mirepoix – sub parsnips, additional onions, leeks and mushrooms– The Holy Trinity – Cajun
mirepoix –onion, green bell pepper, and celery.
4. Aromatics vegetables (bouquet garni and sache d’epices)
• Bouquet garni: (boo-KAY-gahr-NEE) “bag of herbs,” bundle of fresh herbs, such as thyme, parsleys
stems, and bay leaf.
• Sachet d’espices: (sah-SHAY-day-PEESE) the same herbs with the addition of black peppercorns
tied in a cheesecloth bag.
5. Acid products (tomato and wine) - Connective tissues in bones are broken up by acids. Thus they
create body of stocks by accelerating the formation of gelatin.
The following are some acids used in making a stock:
1. Tomato - tomato products are used for brown stocks they add color and flavor to the stock.
2. Wine - white wine is often used in fish stocks, more as a flavoring than working as an acid.
Sometimes, it is also used in making white stock and chicken stock.
Types of Stock
1. White Stock - is more delicately flavored than brown stock. Veal (baby cattle) bones are ideal
for white stock, but beef and veal bones may be used together. Sometimes chicken and pork
bones are added in small quantities creating a pale or colorless liquid.
2. Brown Stock - is usually made of beef and veal bones.

• Beef bones from a more mature animal - give a rich flavour.
• Veal bones - from a younge animal - provided gelatin that gives body to the stock.
3. Onion Brule - A burnt onion or onion brule is added to create color and
add flavor to brown stock.
4. Fumet - Fish Stock - these are bones, heads, skins, and trimmings from white lean, deep-sea
fish. Rich, fatty fish such as salmon, mackerel or trout give a strong and slightly dark stock.
5. Court Bouillon - aromatic vegetable broth
6. Glazes - is made from brown stock, chicken stock or fish stock that is
reduced to create a jelly-like consistency.
Reduction - is the process wherein the liquid is brought to a simmer or boil to evaporate the
liquid and reduce stock water.
Kinds of Glaze
1. Meat glaze or glace de viande (glahss-duh-vee-awnd) - is made of brown stock
2. Chicken glaze or glace de volaille (glahss-duh-voh- lye) - is made from chicken stock
3. Fish glaze or or glace de poisson (glahss-duh-pwah-sohn) - is made from fish stock
7. Remouillage (ray-moo- LAHZ) – “second stock” is a stock that is made from bones that have
already been used once to make a stock.
8. Cooling Stock
• Separate stock into smaller portions
• Use ice bath
• Ice wand
• Blast chiller
Degreasing - is the process of removing the fat that has cooled and hardened from the surface of the
stock

Thursday, 26 October 2023 17:37
Lesson 7: Sauces
Sauces
• The French term sauce means to relish and complement foods, making them more appetizing.
• Sauces are flavorful liquids, normally thickened, and they add flavor and excitement to a dish that
is otherwise bland.
Functions of a Sauce
A sauce adds the following qualities to foods:
1. Provides moisture
2. Enhances flavor
3. Provides richness
4. Enriches appearance (color and shine)
5. Creates interest and appetite appeal
Structure of Sauces
1.Liquid - It serves as the base or the body of most sauces. The most commonly used liquid base for
sauces is a stock.
Leading sauces are built on five liquid bases.

1.White stocks (chicken, veal, or fish) are used for velouté sauces
2.Brown stock for brown sauce or espagnole (ess-pahn-yohl).
3.Milk is used for béchamel.
4.Tomato plus stock is used for tomato sauce
5.Clarified butter for hollandaise.
Note: Not all sauces are made with liquid, others require solid ingredients such as salsa.
2.Thickening agent - A good sauce must be thick but not too heavy and pasty.
- A sauce must be thick enough to lightly stick to the food.

- The French word nappe is used to describe the right texture of the sauce. It is a sauce
consistency that is thick enough to coat the back of the spoon in a thin layer.
- The purpose of thickening the sauces or soups is to add consistency and texture, and to help
the sauce linger on the tongue.
3. Other flavoring ingredients
Different Types of Thickening Agents
1. Roux (Roo) - is a thickening agent made from equal weight parts of flour and fat.
Three Types of Roux
1. White Roux – It is a mixture of fat and flour that is cooked for 2–3 minutes at moderate heat.
All milk-based sauces, such as bechamel, are made with white roux.
2. Blond Roux – It is cooked a little longer than the white roux. It is cooked for 3–5 minutes, thus,
caramelizing it and giving it a dark blond color.
3. Brown Roux – It is cooked for 8–10 minutes until the color of the mixture becomes brown and
develops a nutty aroma.

2. Beurre Mannie (burr-mahnyay) - It is made by an equal mixture of soft raw butter and flour
kneaded together to form a smooth paste.
3. White Wash - White wash thickening agent is a thin mixture of cold water and flour that is
whisked together into a ‘slurry’ before being added into a sauce.
4. Slurry- –A slurry is a mixture of equal parts of cornstarch and liquid (normally water, stock, or
wine).
Starches
- The most commonly used thickening agents for sauces are starches.
- Mainly, flour is used as a thickener for sauces.
- When starch absorbs water, it thickens through gelatinization.
- It is important not to add acid ingredients to sauces until the starch has fully gelatinized
because acid inhibits gelatinization.
- Lumping occurs when the starch outside of the lump quickly gelatinizes into a coating that
prevents liquid from reaching the starch inside.
- To avoid lumps, starch granules must be separated before heating in liquid.
Other Starches
1.Arrowroot
2.Waxy maize
3. Pre-gelatinized or instant starches
4. Bread crumbs or Other crumbs
Thickening Agent: Dairy Products

1.Butter
– Butter is best used as a thickener for wine and stock-based sauces. Softened butter is added to the
hot sauce that is off the heat at the end of the cooking process, and must be swirled until melted.
– Butter may be separated if it is allowed to stand. Finishing sauce with butter is known as monter
au beurre (mohn-tay-oh-burr). It gives shine and smoothness. It also adds a rich, fresh taste of raw
butter.
2.Cream - The cream must be reduced when it is used as thickener. The cream must be reduced at
about a third of its volume to concentrate fat globules. It is added to enrich the sauce.
3. Egg Yolks - Egg yolks have lecithin that helps thicken and emulsify sauces. It has a rich flavor and
offers a smooth texture; thus, it can only be achieved with proper cooking techniques.
5 Leading/Mother Sauces
1. Veloute (veh-loo-TEY)
2. Brown/Espagnole (ess-pahn-yohl)
3. Bechamel (BAY-shah-MELL)
4. Tomato Sauce
5. Hollandaise (HALL-en-daze)
Finishing Technique
1. Reduction
2. Straining
3. Deglazing
4. Enriching with Butter and Cream
5. Seasoning
Standard Quality of Sauces

Standard Quality of Sauces
1. Consistency and Body

Sauce must be smooth and must have no lumps. It should be thick to coat the food lightly, but not
too thick to become pasty or gluey.
2. Flavor
Sauce must have a well-balanced flavor with distinctive taste. The flavor should enhance or
complement the food to provide a delightful contrast.
3. Appearance
The sauce should be smooth and shiny and have an appropriate color for its type of sauce. (white for
cream sauces, pale ivory for veloute, and deep brown sauce for brown sauce)

Thursday, 26 October 2023 17:38
Lesson 8: Soups
Soups
- Soup came from the word sop which originates from Germany, where the vulgar Latin word
suppa came from, which means a piece of bread soaked in a thick stew.
- The French word souppe means ‘soup’ or ‘broth.’
- Soup is typically a liquid dish made with ingredients from meat, poultry, fish, and vegetables
with stock.
- Soup is regarded as an appetizer because it stimulates the appetite before heavier food is
served. It cleanses and reconditions the palate.
- Soup is served as the second course on the menu if there are hors d’ oeuvres, and first if hors
d’ oeuvres are not being served.
Classifications of soups
Soups can be classified into three basic categories:
1. Clear or Unthickened soups
All clear soups are made with a clear and unthickened broth
or stock.
• Broths
• Consomme soup
• Vegetable soup
1. Broths
• Broths are flavorful liquids prepared by simmering meat and/or vegetables for a long time and may
be served as a finished dish.
• Stocks are prepared by simmering bones and vegetables, which are generally used to make other
items. The stock has richer gelatin content brought by the cartilages and connective tissue of the
bones, while broth has a more distinct flavor of meat.
• Both stocks and broths serve as bases for soups.
2. Consommés (kaan·suh·mayz)
• Consommé is a rich, concentrated, flavorful stock or broth that has been clarified. Stock or broth is
reduced to evaporate some water to produce a rich and more concentrated flavor.
• Flavor is the most essential characteristic of consommé, and clarification is its second
3. Vegetable Soup
• Vegetable soups are made of clear stocks or broth and are not necessarily clarified. Usually, meat
stock or broth is used for vegetable soups, while vegetable stocks are used for vegetarian soups.
• Sometimes, pasta and grains are added, as well as other vegetables for a more flavorful soup. In
cooking vegetables, it is essential to ensure that vegetables are added at the appropriate time to
ensure that all ingredients are prepared at the same time. Meaning, there are no undercooked or
overcooked ingredients.
2. Thick soups
Thick soup is thickened and unclear. Thick soups are classified according to the thickening agent
used.
• Cream Soup

• Cream Soup
• Puree Soup
1. Cream Soup
Cream soups are derived from thickening agents such as roux, beurre manie, liaison, or other starch
and finished with cream or milk.
2. Purée Soup
• Purée soup is thickened by pureeing one or more ingredients in the soup.
• Purée soup is made by simmering starchy vegetables or legumes in the stock or broth, then
pureeing the ingredients.
3. Other soups
The special methods or combination of methods used in clear soups and

thick soups are applied to different soups, such as bisques, chowder, and cold soups.
• Bisque
• Chowder
• Cold Soup
1. Bisques
• Bisques (bisk) are cream soups made of concentrated stock from crustacean shells (usually shrimp,
lobster, or crayfish) that are enriched with cream or thickened with roux. Rice is also used as
thickeners for bisques.
• Bisques thickened by roux are more stable and have a better consistency.
• Bisques are prepared similarly to cream and puree soup procedures.
2. Chowders
Chowders are hearty cream soups or pureed soups. Unlike other cream soups, they are not strained
or literally pureed, making chowder soups chunky. Most chowders are thickened by roux and are
made from fish, shellfish, or vegetables. Also, they commonly contain milk or cream and potatoes.
3. Cold Soup
A cold soup may be served cooked or uncooked, then chilled. Cold soups are thickened by yogurt or
pureed fruit.
a. Cooked Cold Soup
• A cooked cold soup is only a chilled version of hot soup. Typically, the base for cooked
cold soups is fruit juice (commonly apple, grape, or orange).
• They are thickened with cornstarch or arrowroot together with pureed fruit.
• Wine is sometimes used as a replacement for fruit juice.
• Dairy products, such as buttermilk, yogurt, or sour cream, can be used to add richness
to the soup.
• Sometimes, spices that complement fruits, as well as acid products, such as lemon or
vinegar, are also used to add flavor.
b. Uncooked Cold Soup

• Uncooked cold soup is derived from pureed fresh fruits or vegetables that make the
soup thicker.
• Dairy products, such as cream and yogurt, are sometimes added to enrich the flavor of
the soup.
• Also, it is best to prepare uncooked cold soup in small batches because it can spoil
quickly. Because it is not heated, the enzymes and bacteria are not destroyed.
Garnishing

Garnishing
Soups are very dull, and garnishing can make the soup more attractive.
- Garnish can help enhance flavor and appetite and improve the color combination.
- Garnish means to add small bits of foodstuff that is used to decorate soup.
- Garnish, such as simply chopped parsley or sour cream, can make a difference and make the
soup look appetizing.
- Garnishes must be done before the soup is served.
Guidelines in Garnishing Soups
1. Garnishes on the Soup

The main ingredients, such as meat, poultry, seafood, vegetables, and grain products, are often
considered garnishes.
a. Consommés are commonly named after their garnish. (Consommé Brunoise, Consommé
Julienne, Consommé Paysanne, Consommé Printaniere).
b. Cream soups are commonly garnished with toasted and slivered almonds, sour cream or
crème fraîche, croutons, grated cheese, or baked puff pastry cut-outs.
c. Cream vegetable soups are usually decorated with slices or florets of the main ingredient.
d. Purée soups are garnished with julienne cuts of poultry or ham, sliced sausage, croutons,
grated cheese, or bacon bits.
e. Any soup can be garnished with finely chopped fresh herbs, snipped chives, edible flowers,
parsley, or watercress.
2. Toppings
a. Clear soups are served without toppings to enhance clear broth, or cut vegetables within the
soup.
b. Thick soups toppings should be placed on the soup before serving to prevent toppings from
sinking. The toppings’ flavor should be appropriate to the soup.
3. Accompaniments
a. Accompaniments are additional food items served with the soup.
b. Appropriate accompaniments are essential to enhance the flavor of the soup by providing a
balance and contrast to taste.
Presentation
- Soup, as an appetizer, is served between 6 to 8 ounces. For the main course option, it is served
between 10 to 12 ounces.
- It is important to serve the soup at the appropriate temperature. Cold soups should be served
cold (5°C/41°F) or below in a cold bowl, while hot soups should be served hot (74°C/165°F) in
warm bowl.
Soup Storage
Storage
- Large batches of thick soup must be cool and refrigerated before milk or cream is added. To
cool soup rapidly, you can choose to use the following techniques:
1. Use an ice water bath to decrease temperature quickly and safely. Fill the container with ice and a
small amount of water. Place the kettle soup into an ice bath and continuously stir to release heat
and aid cooling.
2. Use shallow pans. Divide large batches into small containers not deeper than 3 inches, then stir
occasionally to release heat and aid cooling.
3. Reduce the cooling time by substituting water for ice. Add ice as the final step in the recipe.
4. Use a cooling paddle. Fill the paddle with water and store it in the freezer. The frozen chill paddle
will be used to stir the soup.
Once cooled to 21°C (70°F), place the soup in the refrigerator. Place it on the top shelf. Leave
uncovered until cooled to 4°C (40°F).

Lesson 10: Meat
Tuesday, 5 December 2023 21:40
Meat
Meat refers to the flesh/muscle of domestic animals used as food. It usually consumes the largest
portion of the food-purchasing peso and is essential to most food service menu offerings. The parts,
composition, consumption, cuts, grading, and cookery will be discussed here.
The common animals used for their meat in the Philippines include:
(a) cow–beef, (d) goat–chevon, and
(b) pig – pork, (e) carabao – carabeef.
(c) calf (young cow) - veal,
Meats composed of 75% water, 20% protein, and about 5% fat
Composition of Meat
1.Water
a. Shrinkage
•Meat composed of 75% water
•As meat cooks, it gets smaller due to shrinkage (water evaporation)
•Overcooking will make it too dry.
•Cook meat at a low temperature, allowing for “slow cooking”
2. Fat
a. Marbling
- fat that can be located between the muscle tissue.
- Affects the tenderness, quality, and taste.
- The more marbling the meat the more tender and flavorful it will be.
2. Fat
a. Fat Cap – fat that surrounds the muscle tissue
○ Animals use this layer as a means to keep themselves warm
○ This part is left to keep the meat moist and juicy
b. Barding - a technique for wrapping a meat piece with fat before cooking
○ Larding – inserting pieces of fat inside meat when fat is insufficient
○ keep the meats from drying while in the cooking process if there is no sufficient fat cap.
3. Structure
a. Muscle Fiber - Leaner cuts yield fewer calories
○ Leaner cuts contain pure muscle fiber with little amount of fat.
○ The flavor and taste of meat depend on the composition of muscle fiber and its ratio to
fats.
b. Connective Tissue - These tissues have an important role in binding the muscle fibers and
bones.
○ But this poses a challenge for cooks, as this has to be broken down for easy eating.
○ The tissues are tough because they bind the bones and the fibers.
○ They are made up of either collagen or elastin
a)Collagen - is a soft white tissue commonly found in mammals and it breaks down as gelatin
and water
Elastin is a hard yellowish tissue that is not broken down easily in cooking
b)Gristle - Some people call it gristle or in Tagalog, kartilago or gatil.

b)Gristle - Some people call it gristle or in Tagalog, kartilago or gatil.
○ To remove it just cut it away from the meat
c. Bones - Bones also take part in the cooking process.
○ They make up the skeleton of the animal from which the muscle fibers are attached.
○ Older animals have whiter bones while younger ones have reddish bones.
○ The bones are also known for their marrow, which is an important ingredient in making
stocks and soups
Basic Cuts of Meats

- Usually, the carcass of animals used for their meat consists of edible tissues that are later
divided into smaller portions.
- Carcass - dead body especially one of an animal that has been consumed or dressed for
consumption
- This is called the primal cut or sometimes called a wholesale cut. It is a large primary piece of
meat separated from the animal itself they are popularly used and purchased for food service
operations as they are easily handled and stored.
- A fabricated cut on the other hand is a smaller portion cut from the primal cut. If you are
planning to cook roasts, stews, and steaks, this is usually the cut you are aiming to buy.
Rib and Loin Cuts – are the tenderest of cuts and are usually used for roast, chops, and steaks.
• Beef and Lamb - the rib and loin parts are used extensively for roasting, grilling, and broiling.
• Pork and Veal - these parts are usually braised to preserve their juices. They are sometimes broiled
but should not be overcooked or else they will dry out.
Leg or round
• Beef - these parts are less tender and are usually used for bracing and roasting. It is also very lean,
so roasting is good.
• Lamb and pork - still young and are very tender for roasting.
Chuck or shoulder
• Beef - the chuck is a tough cut but of good quality which is usually braised.
• Veal, Lamb, and pork - they are also good for braising, roasting, and broiling.
Shanks, Breast, Brisket, and Flank - these parts are the least tender and are usually cooked using
moist heat methods. They are also desirable for braising and simmering because of the collagen
content giving the dish body.
Ground Meat, Cube Steaks, and Stew Meat - they can come from any primal cut and are used also
for chopped meat. They can be used both for moist and dry heat methods as they are already
mechanically tenderized.
Local and English Cut Names
Source Cut Name Local Name

Pork Shoulder Kasim
Lon Lomo
Tenderloin
Hock/Knuckles Pata
Ribs Tadyang
Belly Liempo
Ham Pigue
Head/Mask Maskara

Ears Tenga
Beef Shank and Bone Marrow Bulalo
Tender Chuck Paypay
Brisket Punta y Pecho
Flank Steak Camto
Tenderloin Solomilyo
Sirloin Tapadera
Short Ribs Tagiliran
Blade Clod Kalitiran
Chuck Rib Kadera
Organ Local Name Source
Tongue Dila Beef and Pork
Tripe Tuwalya Beef
Librilyo Libro-Libro or tuwalya Beef and Pork
Liver Atay Beef and Pork
Brain Utak Beef and Pork
Heart Puso Beef and Pork
Lungs Baga Beef and Pork
Kidney Bato Beef and Pork
Blood Dugo Beef and Pork
Ears Tenga Beef and Pork
Skin Balat Beef and Pork

Lesson 13: Eggs
Tuesday, 5 December 2023 22:24
History
• Eggs have been a staple food since prehistoric times when nests of wild birds were raided for their eggs.
• Many cultures believed that eggs had magical powers of renewal and rebirth, and this belief is
remembered in the eggs of Easter time.
• For centuries there were arguments and discussions on philosophical, metaphysical or biological levels
about which came first the chicken or the egg.
• Ancient philosophers saw the egg as a perfect symbol of the world: the shell was the earth, the white
was water, the yolk was fire and the air was in the round end of the shell.
Anatomy of an Egg
• Egg is contained in a shell and consist of the white (albumen) and yellow portion (yolk).
• The shell of the egg is porous and permits moisture and gases to pass through.
• On the outside of the shell is a thin film called the bloom (cuticula), which helps to seal the pores and
protect the egg from contamination
• Between the shell and the egg white there are two membranes, inner and outer which protect the
quality of the egg
• The white of the egg consists of the thin and thick white Fresh eggs will contain more thick white than
older eggs
• The thick white gives the egg a high, rounded appearance when it is removed from the shell
• Such an egg will make a more attractive fried or poached egg than one in which the white spreads out
The yolk (vitelline) membrane separates the yolk from the white
• Attached to the yolk membrane on each side is a rope or cord called the chalaza, which holds the yolk
near the center of the egg
• There is a light spot on the yolk known as germinal disc, which in a fertilized and incubated egg can
develop into a baby chick
.
• The yolk supplies the food for the growing embryo
• An air cell appears at the blunt end of the egg: it gets bigger as the egg ages
Color
• The color of the yolk depends upon the hens. Usually, white hens lay white eggs, and brown hens lay
brown eggs.
• The color of the shell will vary from white to brown, depending upon the breed of chicken that laid it.
• The color of the egg does not affect it's cooking properties or palatability.
The chicken egg is by far the most common type of egg. When people or recipes refer to eggs, they mean
the chicken or hen egg. In recent years, two other types of eggs have become better known;
• Duck eggs - stronger in flavor, sometimes offered as an option for fried and omelletes.
• Quail eggs - tiny, flavoured eggs, mostly used for a starter or as a cocktail snack. They are
served hard-boiled, normally in their shell, with sea salt or flavoured salt. Quail eggs can be
purchased pre-cook and canned or bottled, or uncooked.
• Most eggs sold are graded for freshness and size according to USDA (United States Department of
Agriculture) standards.

Agriculture) standards.
• The process of grading for freshness is known as candling, which entails placing the egg in front of a very
strong light beam in a darkened room. Twirling the egg in front of light makes it possible to judge the
thickness of the white, the size and position of yolk and the size of the air cell.
• The freshness egg has thick white that supports the rounded, firm yolk and a smaller air cell.
• Freshness of an egg refers to its quality, not it's age.
• The freshest eggs are
• Grade AA, followed by

• Grade A and
• Grade B
• The color of the shell has no influence on egg quality.

• When eggs are graded, the carton or case receives a label that indicates the grade (freshness) and size.
Although quality and size are both marked on the carton, they are not interrelated-
that is, the largest eggs are not necessarily of the best quality. Eggs of any size may be in any of the three
grades.
Market Forms Of Eggs
Fresh
• Fresh or shell eggs are used most often in the food service operation.
• Frozen
Frozen eggs are available in several forms:
• Whole eggs
• Whites
• Yolks
• Whole eggs with extra yolks
Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled
eggs, omelets, French toast and baked goods.
They are pasteurized and are usually purchased in 30-pound cans. Frozen eggs take at least 2 days to thaw
at cooler temperature.
Dried
Dried eggs are available in these forms
• Whole
• Yolks
• Whites (albumen)
Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery. Unlike most
dehydrated products, dried eggs are not shelf stable and must be kept refrigerated or frozen, tightly
sealed.
Purchasing and Quality
The size of the eggs does not affect the quality but does affect the price. Eggs are tasted for quality then
weighted and graded. When buying eggs the following points should be noted:
• The eggshell should be clean, well-shaped, strong and slightly rough.
• When eggs are broken there should be a high proportion of thick white to thin white.

• When eggs are broken there should be a high proportion of thick white to thin white.
• If an egg is kept, the thick white gradually changes into thin white and water passes from the white to the
yolk.
• The yolk should be firm, round (not flattened) and of a good even color. As eggs are kept the yolk loses
strength and begins to flatten, water evaporates from the egg and is replaced by air.
Food Value
• Eggs contain most nutrients and are low in calories (two eggs contain 180 calories).
• Egg protein is complete and is easily digestible and therefore is useful to balance meals.
• Eggs are useful as a main dish as they are a protective food and provide energy and material for growth
and repair of and the body.
Salmonella
• Hens can pass salmonella bacteria into their eggs and thus cause food poisoning. To reduce this risk,
pasteurized eggs may be used where appropriate
Health, Safety and Hygiene

• Eggs should be stored in a cool place, preferably inside the refrigerator.
• Eggs should be stored away from possible contaminants, such as raw meats, strong smelling foods.
• Stocks should be rotated: first in, first out.
• Cracked eggs should not be used.
• Preparation surfaces, utensils and containers should be regularly cleaned and always cleaned between
preparations.
• Egg dishes should be consumed as soon as possible after preparation or not for immediate use,
refrigerated.
7 Types of Breakfast
Egg Preparations done
at Hotels | Resorts
1. Soft Boiled Egg

• Soft Boiled eggs have a firm white and warm, runny egg yolk. Prepared by gently lowering the egg into
boiling water for around 5 to 6 minutes.
• Soft-boiled eggs are served in egg cups, where the top of the egg is cut off with a knife or spoon and
eaten by using a teaspoon to scoop the egg out.
2. Hard Boiled Egg:

Hard Boiled eggs have a firm white and firm egg yolk. Prepared by gently lowering the egg into boiling
water for around 10 to 15 minutes. A hard-boiled egg can be served both cold or hot and served to guests
after peeling off the eggshell.
3. Scrambled Egg:
• Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated,
typically with salt and butter and variable other ingredients.
• Also, scrambled eggs can be prepared with or without the addition of milk. Served with bread toast,
cooked ham, bacon, toasted mushroom etc.
4. Fried Egg:
The fried egg is the top ordered type of egg preparation for breakfast. There are four types of fried egg
preparation:
• 1) Over easy - Egg is cooked until the white is set and then flipped over to cook until the white is firmly
set but the yolk should be soft.
• 2) Sunny Side Up - Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.
• 3) Hard Fried - Egg is cooked until the white is set then puncture the yolk, flip the egg over and cook until

• 3) Hard Fried - Egg is cooked until the white is set then puncture the yolk, flip the egg over and cook until
both white and/or yolk is cooked firmly or yolk is still soft.
• 4) Basted - Egg is cooked without flipping and the yolk is basted with hot fat or butter and cover the pan
to steam slightly. The egg yolk is slightly whitened and the white is firmly set and yolk is thoroughly heated
by soft.
5. Omelettes:
• Omelettes are popular breakfast items and also served at other times of the day. Omelet can be served
plain or with different garnishes like ham, cheese, onion, tomato, sliced sausages etc. the combinations are
never-ending.
• Whichever type of omelette is prepared the method remains the same. Eggs are either beaten in a
separate bowl or begin as you would for scrambled eggs in a pan but as the egg set up stop stirring and
shake the pan to let the egg set. When the eggs are just soft or like a runny stage adds the toppings and
then either fold or roll etc. as per the technique used.
• 1. Plain Omelette: is prepared plain only with seasonings.

• 2. Flat Omelette: Add garnish to the egg before making the omelette, turn out without folding, coloured
side uppermost. Spanish TORTILLAS and Italian FRITTATAS are examples of this open-faced pancake style
omelette.
• 3. Stuffed and folded Omelette: Place fillings in the centre of omelette before folding.
• 4. Folded and stuffed: Slit the turned out omelette along with the centre of the top surface, place in the
fillings.
• 5. Folded Omelette: Add garnish to the egg before cooking and then folded after making it.
6. Poached Eggs:
• Poached eggs are difficult to prepare as keeping the form of the egg in the cooking process is difficult.
The Freshest the eggs the easier to prepare poached eggs.
• Prepared by boiling a sufficient amount of water in a pan and add a small amount of salt and vinegar as
this would help to hold the white around the egg yolk. After the water is boiled bring it to simmer and
crack your eggs into a dish and slide it to the simmering water. Cook the egg until the desired degree of
doneness is reached and carefully remove it from the water using a
slotted spoon.
7. Shirred Eggs
• Shirred eggs are prepared in special dishes made with chinaware or metal skillets in a variety of sizes, the
prepared egg is also served in the same dish.
• Prepared by buttering the dish and placing on a hot stove top, crack and slide into the shirred dish when
the butter begins to brown. Finish the egg in a hot oven till the egg white is set and
yolk is still liquid.

Lesson 15: Appetizer
Wednesday, 6 December 2023 09:00
Sandwiches
Sandwiches is an item of food consisting of two pieces of bread with meat, cheese, or other filling
between them, eaten as a light meal.
may be made from every kind of bread, fresh or toasted in a variety of shapes and with an almost endless
assortment of fillings.
Three Main Groups of Bread
1. Loaves of bread
➢ these may be sliced or unsliced. If your workplace makes many sandwiches regularly, the bread may
come sliced to a specific thickness or shape by the baker
➢ Alternatively this can be done on the premises using bread-slicing machines. Hand sliced bread is ideal
for the chuckier sandwich, made to order.
Examples of Loaves of bread
2. Rolls, baps and baguettes
➢ these are usually single potion size, although larger varieties can be cut into two or three pieces for
smaller portion.
1. Rolls - may have soft or hard/crisp crusts.
➢ Baguettes can be sliced in half lengthwise, leaving a hinge. Alternatively, make two parallel cuts running
the length of the baguettes.
➢ Baps can be treated similarly, or have their tops sliced off and replaced as a hat on the filling
3. Pitta
➢ Pitta this is a thin, flat bread, oval in shape. By slitting along one side, you can cut open out the
center cavity to take a suitable filling.
Fillings & Spread

Filings
➢ A typical set of fillings for a loaf could be
- Ham
- smoked salmon
- Tomato
- Cucumber
- egg.
➢ Fillings can be:
- Sliced- cucumber, cold meats, chicken
- Chopped - hard-boiled egg, lettuce,
- Grated - Cheddar cheese, apple
- Mixed - flaked tuna fish with mayonnaise.
- Mashed or pureed - smoked salmon trimmings with cream cheese
Spread
Before filings are put in sandwiches, the bread needs to be spread with butter or margarine, low fat
spreads, mayonnaise or in combination of these.

Types of Spread
- Butter
- Margarine
- Peanut Butter
Butter - is a dairy product made from churning cream or milk through the separation of butterfat (solids)
from buttermilk (liquids)
- As an animal product, butter has high levels of cholesterol and saturated fats which increases risk of
cardiovascular disease.
Margarine - is typically made from plant-based oils. It is often recommended as a substitute for butter.
- Although margarine contains more polyunsaturated fats (good fats), it also has high levels of
saturated fats and trans fats (bad fats) as well.
Types of Sandwiches
1. Toasted Sandwiches - these are made by inserting a variety of savory fillings between two slices of hot,
freshly buttered toast, e.g. scrambled egg, bacon, fried egg, scrambled egg with chopped ham, or by
inserting two slices of buttered bread with the required filling into a sandwich toaster.
2. Bookmaker Sandwiches - this is an underdone minute steak between two slices of hot buttered toast.
3. Double Decker and Treble Decker Sandwiches - toasted and untoasted bread can be made into double
decker sandwiches, using three slices of bread with two separate filings. Treble and quadro decker
sandwiches may also be prepared. They may be served hot or cold.
4. Open Sandwich or Scandinavian Smorrebrod - this is prepared from a butter slice of any bread
garnished with any type of meat, fish, eggs, vegetables, salad, etc.
Hors d’ oeuvres and Canapé
Canapé
➢ Canapé may be defined as bite-size/one bite open-faced sandwiches.
➢ Canapés are perhaps the most traditional and also the most modern of hors d'oeuvres.
➢ These are small items of food, hot or cold, which are served at cocktail parties, buffet receptions and
may be offered as an accompaniment to drinks before any meal (luncheon, dinner or supper).
What is the difference between an

Hors d’ oeuvres and Canapé?
➢ Canapés are served cold and are one bite. Not generally part of a whole meal.
➢ An Hors d’oeuvres is a pre courser to a meal, usually served warm or hot and at least 2 bites.
➢ Sometimes Canapés are served as an hors d’ oeuvre.
4 Four Components of a Canapé
1. Base: 90 % of bases are made out of bread. Bases can also be crackers, veggies, or cheese.
2. Spread: used as a moisture barrier.

▪ Popular spreads:
▪ You can add mayo and garlic and make an aioli.
▪ You can add butter and an herb and make compound butter.
3. Fillings/Toppings: Main component of a canapé
4. Garnish: Must be edible and give

the canapé height.

Canapé bases may be made from several items.
The following are suggestions:
1. Bread cut outs
2. Toasted pita wedges
3. Toast cut outs
4. Tortilla chips or cups
5. Crackers
6. Tiny biscuits, split in half if necessary
7. Melba toasts
8. Polenta cut outs
9. Tiny unsweetened pastry shells (short dough, phyllo dough, or other pastry)
10. Miniature pancakes
11. Profiteroles (miniature unsweetened cream puff shells)
Spread
Three basic categories that Canapé Spreads may be divided into
1. Flavored Butter
2. Flavored Cream Cheese
3. Meat or Fish Salad Spreads
Meat or Fish Salad Canapé Spreads:

You can use many cold meat or fish mixtures, such as cooked salads, to make canapé spreads.
Popular examples include:
a. Tuna Salad
b. Salmon Salad
c. Shrimp Salad
d. Chicken Salad
e. Deviled Ham
f. Liver Pâté
Fillings/Toppings
➢ A topping of meat, seafood, vegetable, fruit or whatever.
➢ This is the primary ingredient of the canapé, and the more luxurious the better: steak, prosciutto ham,
smoked salmon, lobster and shrimp are excellent choices.
Suggestions for
toppings/fillings include:
1. Smoked/Cooked fish, salmon, mussels, oyster, trout
2. Thin sliced meats
3. Pate slices - A typical pate is made by blending a combination of liver, cream, herbs and liqueur into a
fine emulsion, which is then preserved via cooking methods resulting in a smooth, spreadable texture.
4. Terrine slices - A terrine has a more rustic feel and appearance to its smooth pate counterpart. It is
meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to
cool or set in its container, typically served in slices.
5. Cheese
6. Compressed fruits
Garnish
The garnish of a Canapé is:
➢ Any food item or combination of items placed on top of the spread.
➢ It may be a major part of the canapé. (Such as a slice of ham or cheese)
➢ Or it may be a small titbits selected for color, design, texture, or flavor accent.
(Such as a pimiento cut-out, a slice of radish, a caper, or a dab of caviar)
Suggestions for garnishes include:

Suggestions for garnishes include:
1. Caviar
2. Cornichons
3. Capers
4. Shaved truffles
5.Chopped olives
6.Peppers
7.Chopped herbs
8.Nuts
9. Greens, such as watercress or arugula
10.Avocado
11. Cherry tomatoes

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Reviewer - Midterms

Monday, 23 October 2023 11:15

Lesson 1: Sanitation and Safety

Republic Act (R.A.) 10611 or the Food Safety Act of 2013.

10 Principles of Safe Food Handling And Hygiene

1. Practice proper hygiene

1. Practice Good Personal Hygiene

Grooming and Dressing

Where to Wash Hands

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3. Procure and Purchase food from safe sources

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7. Control Time and Temperature

8. Proper Cooling, Reheating, and Thawing

9. Cooking Temperature and Procedures

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Lesson 2: Kitchen Organization and Layout

The Classic Kitchen Brigade

Positions in different stations in the kitchen

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Modern Kitchen Brigade

3. Sous chef – second in command, next to the chef de cuisine;

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The Chef's uniform

1. Toque Blanch (Hat)

The Professional Kitchen

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Lesson 3: Kitchen Tools and Equipment

Cast-iron skillet - a very heavy, thick-bottomed fry pan.

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Heavy Metal Spoon - are used to stir thick mixtures

Sifter - is used to blend dry ingredients and remove lumps

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Pastry brush - are used to brush butter or sauce on foods

Poultry shear - used to cut through fowl and fish bones

Peeler - removes the outer surface of fruits and vegetables

Different types of knives and their uses

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Chef's Knife/ Cook's Knife

Honing steel/ knife sharpener

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Pizza cutter - cleanly slices baked pizza into serving pieces

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Lesson 4: The Mise en Place: Basic Food Preparation and Techniques

Handling the Knife

5. Paring is cutting off a very thin layer of peel.

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Lesson 5: Cooking Techniques

Dry Heat Cooking Techniques

Libre mokong lunch mamaya sa labas

Baking – applies dry heat by cooking in a closed environment such as an oven.

Dry Heat Cooking Techniques!

Dry Heat Using Fat Cooking Techniques

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Moist Heat Cooking Techniques

Combination of Dry Heat and Moist Heat Cooking Techniques

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• Different types of Mirepoix

4. Aromatics vegetables (bouquet garni and sache d’epices)