COC 1

PREPARE AND COOK HOT MEALS

John Paul D. Francisco
Akira Caisip
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NAME THAT WORD

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HOT PERO JUTS

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TINUHOG KAHIT
MADUGO
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PINAINIT MUNA BAGO

KINAIN
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SINUBO NUNG
TUMIGAS
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MASARAP KAHIT
FLAT
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HINDI MO PA
NATITIKMAN, BUTAS
NA
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PREPARE AND COOK HOT MEALS
TRAINING OBJECTIVES:
PREPARE STOCKS
PREPARE SAUCES
PREPARE SEAFOODS
PREPARE POULTRY AND GAME
PREPARE MEATS
PREPARE STARCH
PREPARE VEGTABLES
PREPARE STOCKS

INGREDIENTS OF STOCKS
PREPARING STOCKS
QUALITY OF STOCKS
STOCKS
STOCK
STOCK
QUESTIONS

1. Complete the analogy. 

 
Chicken bones: white stock; beef
bones: ________ stock
QUESTIONS

2. The mirepoix are the aromatic

vegetables that give flavor to stocks.
What are the most common
ingredients in making mirepoix?
QUESTIONS
3. In producing stocks, what does the
instruction “bring to a boil” mean?
a. When it comes to a boil, lower the fire to a
simmer.
b. Boil the stock rapidly for the prescribed time.
c. Turn off the heat once it comes to a boil.
d. The fire should simmer at first, then boil as
soon as bubbles form.
PREPARE SAUCES

INGREDIENTS OF SAUCES
PREPARING SAUCES
QUALITY OF SAUCES
SAUCES
SAUCES

consisting of equal parts by

Beurre manié (French "kneaded volume of soft butter and 
butter") flour
SAUCES
SAUCES
QUESTIONS
This is the simplest of all mother sauces
made with milk, flour, and butter. It is
commonly used as a base for white sauces,
cream sauces, and cheese-based sauces.
a. Béchamel Sauce
b. Mayonnaise
c. Espagnole Sauce
d. Hollandaise Sauce
QUESTIONS
Complete the table.
SAUCE STOCK THICKENING
AGENT
Velouté
Espagnole
Bechamel
PREPARE SOUP

INGREDIENTS OF SOUP
PREPARING SOUP
QUALITY OF SOUP
SOUP
SOUP
CLEAR SOUP
THICK SOUP
THICK SOUP
THICK SOUP
QUESTIONS

1.What is the standard appetizer serving size

for soup?
a. 250 to 300 mL
b. 200 to 250 mL
c. 150 to 200 mL
d. 100 to 150 mL
QUESTIONS

2. Give at least 3 example of thickening

agents used in making soup.
EGG AND VEGETABLE
EGG AND VEGETABLE
EGG AND VEGETABLE
EGG AND VEGETABLE
EGG AND VEGETABLE

https://www.youtube.com/watch?v=RLOX5Ukf8G
g
PREPARING SEAFOOD

Fish are aquatic animals that have fins, flesh and

skeletons which may or may not be covered with
scales. They may come from freshwater or saltwater
sources. Fish flesh is high in protein. It has a very little
amount of connective tissues making it more tender
compared to meat.
PREPARING SEAFOOD
PREPARING SEAFOOD

Shellfish are seafood with hard outer shells

intended to cover a soft body that has no
backbone. They can be classified as mollusks,
crustaceans and cephalopods. This lesson will
present the classifications of shellfish and the
common varieties of each.
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
FILLETING FISH

https://www.youtube.com/watch?v=Mrr2ASCIsJY&t=1
75s
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
PREPARING SEAFOOD
QUESTION?