PREPARE AND COOK

HOT MEALS
UNITS OF COMPETENCY:
 Clean and maintain kitchen premises.
 Prepare stocks, sauces and soups.
 Prepare poultry and game dishes
 Prepare seafood dishes.
 Prepare egg dishes.
 Prepare starch products.
 Prepare vegetable dishes.
 Prepare meat dishes.
A. SOUP
 THICK SOUP
 TEXTURE AND DONENESS:
 Thickness about the consistency of a heavy cream
but not too thick.
 Texture- smooth no graininess or lumps except
garnish.
 PLATING AND APPEARANCE:
 Thick soups: creamy, shiny, smooth no broken
cream, not oily and well season.
 PORTION SIZE:

- 200-250 ml/serving about 1 cup.

 CLEAR SOUP
 TEXTURE AND DONENESS:
 Clear liquid, not cloudy and no lumps.
 PLATING AND APPEARANCE:
 Transparent clear color and well season.
 PORTION SIZE:

- 200-250 ml/serving about 1 cup

B. MAIN COURSE WITH
APPROPRIATE SAUCE
 SEAFOOD
 POULTRY
 PORK
 BEEF OR LAMB
PROTEIN DISHES:
 TEXTURE AND DONENESS:
 Must be cooked according to culinary method
and apply appropriate sauces.
 PLATING AND APPEARANCE:
 Choice menu must be prepared according to
culinary methods and arranged in a plate.
 PORTION SIZE:
 180-200 grams
C. VEGETABLE SIDE DISH
 Glazed
 Au Gratin
 Buttered or Baked
TEXTURE AND DONENESS:

 Uniformity in cutting,
retain natural color,
tasteful, appropriate
cooking methods had
been applied.
PLATING AND APPEARANCE

 Buttered vegetables- bright color, shiny

 Glazed- Tourned, chateau, shiny
 Braised/Stewed- not soggy, not oily
 Sauteed Vegetable- firm not soggy, bright colored,
not oily
PORTION SIZE:

 Buttered- good for 1 portion(60-80 grams)

 Glazed- good for 1 portion(60-80 grams)
 Braised/Stewed- good for 1 portion(60-80 grams)
 Sautéed- good for 1 portion(60-80 grams)
D. STARCH SIDE DISH
 POTATO
 PASTA
 RISOTTO
TEXTURE AND DONENESS:
 Must be cooked
according to culinary
methods such as baking,
boiling, stewing
sautéing, frying and etc.
-
PLATING AND APPEARANCE:
 Potato- soft, no lumps,
smooth, creamy
 Au Gratin- firm not soggy,
layered, nicely brown on top.
 Pasta- al dente, well
seasoned
PORTION SIZE:
 Potato- good for 1
portion(80-100 grams)
 Au Gratin- good for 1
portion(80-100 grams)
 Pasta- good for 1
portion(80-100 grams)
 SAUCE
 Brown Sauce
 Tomato/Collis or Puree-
lightly Sauce
 Butter Sauce
 White Sauce
TEXTURE AND DONENESS:
 Brown Sauce- lightly thickened, smooth, no
lumps, oil does not separate.
 Tomato Sauce/Collis or Puree-lightly
thickened, smooth, no lumps, not oily
 Butter Sauce- achieved right flavor and well
season
 White Sauce- lightly thicken, smooth, no
lumps and not oily.
PLATING AND APPEARANCE:

 Thickbut pourable,
smooth, no lumps, shiny
and runny.
PORTION SIZE:
 Gravy- good for 1 portion(45 ml)
 Tomato Sauce- good for 1
portion(45 ml)
 White Sauce- good for 1 portion
(45 ml)
 Brown Sauce- good for 1
portion(45 ml)