TABLE SETTING

EGG COOKERY
FRESHNESS EGG SIZES
• The test to tell a fresh egg from a stale one is to
place it in a glass of salt and water mixture. (1/2 tsp
• Jumbo – weighs 850 grams per dozen
salt & 1 glass of water) • Extra Large – weighs 840 grams per dozen
• If the egg sinks to the bottom, it is fresh. • Large – weighs 745 grams per dozen
• If it sinks yet stands on its point, it is not very fresh • Medium – weighs 650 grams per dozen
and needs to be used soon.
• Small – weighs 560 grams per dozen
• If it floats to the top, it is stale and best discarded.
• Remember that as the egg ages, the air pocket
inside it expands and causes it to become buoyant
• When crack open, the yolk will have a strong
membrane that will prevent it from breaking easily.
• The white will hold its shape and spread little.
 EGG DISHES
• The basic principle of cooking an egg is to always cook it at low
temperature until just done.
• As an egg is heated, it gradually becomes firm
1. Fried Eggs
• Sunny-side up or eyes open
• Hard fried
• Basted eggs
2. Boiled Eggs
3. Scrambled Eggs
4. Omelettes
5. Poached Eggs
 CEREALS AND PASTA COOKERY
Major component of the human diet worldwide
CEREALS • WHEAT – is a major grain crop in
• Source of life to people EUROPE, CANADA, & UNITED
• Monocotyledonous plants that belongs STATES.
to grass family
• A crop grown for their edible fruit • RICE – is a major grain crop in the
called “grain” PHILIPPINES, THAILAND,
• Major source of carbohydrates JAPAN, CHINA, and MALAYSIA.
• Also contain proteins, fats, some • CORN – is a chief grain crop in
vitamins and minerals.
MEXICO, CENTRAL,
• WHEAT, RICE and CORN-most
important cereals
NORTHERN and SOUTHERN
• Used as extender or accompaniment
AMERIKA.
for main courses or entrees.
PASTA PASTA SHAPES
• The word “pasta” is the Italian
for “dough” 1.Anellini
• Is a very simple food. 2.Fettuccine
• Basic ingredients are wheat flour
and water
3.Lasagna
ALTERNATIVES INCLUDE: 4.Penne
• Potato flour - used in gnocci
5.Ravioli
• Maize flour – gluten free
products 6.Spaghetti
7.Ziti
 SAUCE COOKERY
A GOOD SAUCE ADDS FLAVOR TO THE FOOD SERVED SUCH AS MEAT, POULTRY, VEGETABLES AND
PASTA. SAUCE PROVIDE A VARIETY OF FLAVORS AND TEXTURES AND GIVE ANY DISH A WELL-BLENDED
TASTE AND DELICIOUS AROMA.

HOT SAUCES COLD SAUCES

• ROUX SAUCE • VINAIGRETTE
• STARCH – THICKENED SAUCE • MINT SAUCE
• MAYONNAISE

METHODS IN PREPARING BASIC SAUCES

1. Grating 5. Blending

2. Chopping 6.
Straining
3. Whisking 7.
Simmering
 SOUP COOKERY
SOUPS ARE USUALLY SERVED AT THE START OF A MEAL, AND SOMETIMES CONSIDERED AN
APPETIZER. IT IS ALSO A POPULAR ITEM WHEN A MENU IS OFFERED.

CLASSIFICATION OF SOUPS
CLEAR SOUPS THICKENED SOUPS
• Thickened soups include vegetables soups,
• Are thin and full of flavor.
creamed soups, and purees. They are also called
• They are often served as an appetizer or as a first potage (po-tazh) in French.
course to a lunch or dinner.
• This kind of soup does not contain solid
ingredients like vegetables or meat. EXAMPLE:
• Vegetable soups
EXAMPLE: • Cream soups
Bouillon • Purees – is a French word for mashed
Consomme
Broth
 SOME WIDELY- KNOWN SOUPS

1. Sinigang soup – famous in the Philippines

2. French onion soup – most popular and the simplest of all
French soups
3. Olla podrida – famous soup in Spain.
4. Wanton – is a chicken, shrimp, and spinach soup from
China.
5. Bouillabase – is a soup famous from France and New
Orleans
STOCK COOKERY
- is a thin liquid made from boiling the bones, trimmings and
scraps of meat, chicken or fish extract the flavor and nutrients.

KINDS OF STOCKS
1. White Stock
2. Brown Stock
3. Chicken Stock
4. Fish Stock
 POULTRY AND GAME COOKERY
- Poultry refers to any domesticated avian species and poultry products
can range from a slaughtered carcass to a highly refined product.

EXAMPLE:
Chicken Guinea
Turkey Pigeon
Duck Pheasant
Goose Quail
* Follow the FIFO (first In, first out) rule. Use the first items purchased to ensure
quality and safety.
 MEAT COOKERY
 The market forms of meat are:
• Fresh
• Chilled
• Frozen and cured or processed
 The kinds of meat sold in the markets include:
• Beef
• Pork
• Veal
• Lamb
• Mutton
• Goat
• Carabeef
 FISH AND VEGETABLE COOKERY
• Fish and shellfish are the two distinct groups of seafood.
• Fish have a backbone to sense changes in their aquatic environment,
gills that enable them to breathe oxygen, and limbs in the form of fins.
• Shellfish have exoskeleton, or shell.
• Fish are categorized by their habitat, body shape and fat content.
• The market forms of fish are whole, dressed, fillet, steaks, and sticks.
• Fish and shellfish deteriorate fast hence proper storage through freezing
is needed.
MARKET FORMS OF VEGETABLES
• Fresh
• Canned
• Frozen
• Dried vegetables

The color, flavor and texture of fresh vegetables will tell

that they are at their best.
 ACTIVITY
1. Make a tandem vlog with your family members cooking your
favorite recipe.
2. Sequence of delivery
- Greet your viewers
- Introduce your recipe
- Introduce the raw ingredients
- While demonstrating discuss the procedure and the nutrient we can
get from each ingredients.
- Tell the viewers once done
- Present the cooked recipe and let the viewers feel how delicious is
your output.
Use background music during the dull moments.
Submit in GC.