4th Quarter 2.

Vegetable soup – clear seasoned stock or broth with

Prepare Stocks, Sauces and Soups Poultry and Game the addition of one or more vegetable, meat and poultry
Dishes Consommé’ – rich, flavorful stock or broth that has been
LO1 Prepare Stocks for Required Menu Items clarified to make it perfectly clear and transparent.
STOCKS - the most basic preparations found in the Thick Soups are soups that are thickened to provide a
kitchen. French term fonds de cuisine or the foundation of heavier consistency. Thick soup is a cream soup based on
cooking. béchamel sauce and is finished with a heavy cream. A
- it is a flavorful liquid prepared by simmering béchamel sauce is milk thickened with roux.
meaty bones or poultry, seafood and vegetables in water 1. Cream soups – are soups thickened with roux,
with aromatics until their flavor, aroma, color and body, beurremanie, liaison or other thickening agents, plus
and nutritive value are extracted. milk, or cream.
Classification of Stocks 2. Purees – vegetable soup thickened with starch.
1. Chicken stock –made from the chicken bones. 3. Bisques – are thickened soups made from shellfish.
2. White stock – made from beef or veal bones. 4. Chowders – are hearty soups made from fish,
3. Brown stock – made from beef or veal bones that shellfish or vegetables usually contain milk and
have been browned in an oven. potatoes.
4. Fish stock – made from fish bones and trimmings 5. Veloutes – soup thickened with egg, butter and
left over after filleting cream.
Ingredients in Preparing Stocks Other types of soup
1. Bones. Most of the flavor and body of stocks are 1. Dessert soup
derived from the bones of beef, veal, chicken, 2. Fruit soup
fish, and pork. 3. Cold soup
2. Mirepoix - is the French term for the combination 4. Asian soup
of coarsely chopped onions, carrots and celery Basic Principles of Preparing Soup
used to flavor stocks. 1. Start with Cold Water
Basic formula for Mirepoix – • 2 parts onion • 1 2. Cut vegetables to appropriate size for the type of stock.
part celery • part carrot 3. Select your protein base: beef, chicken, pork and fish
3. Acid products - Acid helps dissolve connective 4. Simmer
tissues, and extract flavor and body from bones. 5. Skim
4. Scraps and left-over -Scraps may be used in Cooking soups
stocks if they are clear, wholesome, and Meats, Poultry and Fish
appropriate to the stock being made. Cuts of meat that are less tender should be added early in
5. Seasoning and spices the cooking process.
6. Bouquet garni – assortment of fresh herbs and Poultry needs to be added early enough so that it cooks
aromatic ingredients tied in a bundle with string thoroughly.
so it can be removed easily from the stock. Add fish closed to the end of the cooking process to keep
Guidelines for preparing stock it from overcooking.
1. Follow the correct procedures for cooling and Grains and Pasta
storing stock and make sure that any stock you Allow a little more time in cooking.
use is flavorful and wholesome. Beans and Legumes
2. Follow the cooking time for stock Soaked beans, lentils and black-eyed peas should be
 white beef stock - 8 to 10 hours added with the liquid so they will fully cook.
 white and brown veal game stock – 6 to 8 Dense or Starchy Vegetables
hours A small-diced cut of potatoes, carrots, and winter
 white poultry and game bird stocks – 3 to 4 squashes will require 30–45 minutes to cook.
 fish stock – 45 minutes to 1 hour Green Vegetables
 vegetable stock – 45 minutes to 1 hour, These vegetables should be added during the final 15–20
depending on the specific ingredients and the minutes of cooking the soup.
size of vegetables cut LO3. Prepare Sauces Required for Menu Item
3. The stock ingredients are boiled starting with cold Sauce is a flavorful liquid, usually thickened that is used to
water. This promotes the extraction of protein season, flavor and enhance other foods. One of the
which may be sealed in by hot water. important components of a dish.
4. Stocks are simmered gently, with small bubbles at Basic Sauces for Meat, Vegetables, and Fish
the bottom but not breaking at the surface. If a 1. White sauce - Its basic ingredient is milk which is
stock is boiled, it will be cloudy. thickened with flour enriched with butter.
5. Salt is not usually added to a stock, as this causes 2. Veloute sauce- Its chief ingredients are veal, chicken
it to become too salty, since most stocks are and fish broth, thickened with blonde roux.
preserved to make soup and sauces. 3. Hollandaise – It is a rich emulsified sauce made from
6. Meat is added to the stock before the vegetables butter, egg yolks, lemon juice and cayenne.
and the “scum” that rises to the surface is 4. Emulsion – (as fat in milk) consists of liquid dispersed
skimmed off before further ingredients are with or without an emulsifier in another liquid that
added. usually would not mix together.
LO2. Prepare Soups Required for Menu Items 5. Brown sauce / Espagnole – It is a brown roux-based
Soups are based on stocks added with other ingredients sauce made with margarine or butter, flavor and
for variety of flavor, consistency, appearance and aroma. brown stock.
Classifications of Soups 6. Tomato – It is made from stock (ham/pork) and
Clear Soups are soups based on a clear, unthickened tomato products seasoned with spices and herbs
broth or stock. They may be served plain or garnished Roux – is a cooked mixture of equal parts by weight of
with a variety of vegetables and meats. fat and flour.
1. Broth and bouillon simple clear soup without solid A roux must be cooked so that the sauce does not have
ingredients a raw, starchy flour taste. The kinds of roux differ on
how much they are cooked.
  White roux – cooked just enough to cook the raw taste 7. Jumbo Broiler - This is a large chicken about 4 kg.
of flour; used for béchamel and other white sauces Dressed weights which are on sale especially
based on milk. during the Christmas holiday.
 Blond roux – cooked a little longer to a slightly darker 8. Peking duck - This is a breed of duck that
color; used for veloutes´. originated from China and is noted for its tender
 Brown roux – cooked to a light brown color and a and flavorful meat.
nutty aroma. Flour may be browned before adding to 9. Duck or Itik is available and popular in many
the fat. It contributes flavor and color to brown sauces. towns of Rizal as fried itik.
Common Problems in Sauce 10. Squab - This is a young immature pigeon of either
 discarding sex and has extra tender meat.
 oiling-off Nutritional Value/Components of Poultry and Game
 poor texture Like meat, poultry contains high quality proteins.
 synersis (weeping) Chicken, the most consumed among the fowls, has
 oil streaking 22.6% protein, 76.3% water and traces of fat, vitamins
Methods of Preparing Sauces and minerals. Poultry meat consists of dark and white
muscles. Dark muscles are those found in parts of
fowl’s body which are always used. These are the legs,
thigh, wings, neck and rib cage. These are richer in fat,
have more connective tissues, and have higher
riboflavin and myoglobin content. Most people prefer
the dark meat than white meat (from the breast)
because of its juiciness and flavor.
Hygienic Principles and Practices in Sauce Making Market forms of poultry
1. Make sure all equipment is perfectly clean. 1. Live poultry. Live poultry should be healthy, alert,
2. Hold sauce no longer than 1 ½ hours. Make only and well-feathered. Avoid poultry which have
enough to serve in this time, and discard any that bruises, blisters and broken bones.
is left over. 2. Whole poultry. Though not alive, the criteria for
3. Never mix an old batch of sauce with a new batch. selecting live poultry also apply to whole poultry.
4. Never hold hollandaise or béarnaise or any other 3. Dressed poultry. This is the most available poultry
acid product in aluminum. Use stainless-steel form in the market.
containers. 4. Dressed poultry. are actually slaughtered poultry
Basic Finishing Techniques in Sauce Making with the head, feet, blood, feathers and internal
1. Reduction organs removed. Good quality dressed poultry
 Using reduction to concentrate basic flavors should be free from slime, off-odors and
 Using reduction to adjust textures discoloration.
 Using reduction to add new flavors. 5. Drawn poultry. These are dressed poultry that
2. Straining have been chilled or frozen. They are usually
This is very important in order to produce a available in groceries.
smooth, lump free sauce. Straining through a 6. Ready-to cook. These are poultry parts such as
china cap lined with several layers of cheesecloth wings, breast, thighs, or drumsticks which have
is effective. been separately packed in a single container and
3. Deglazing frozen or chilled.
To deglaze means to swirl a liquid in a sauté pan Poultry Cuts
to cooked particles of food remaining on the Whole Chicken. Whole Chickens are marketed either
bottom. fresh or frozen.
4. Enriching with butter and cream. Halves. The bird is split from front to back through the
5. Seasoning backbone and keel to produce 2 halves of approximately
LO4. Prepare Poultry And Game Dishes equal weight.
Poultry refers to several kinds of fowl that are used as Breast Quarters Halves. may be further cut into which
food and the term includes chicken, turkey, duck, pigeon, include the wing. A breast quarter, including portions of
and quail. These are usually domesticated raised mainly the back, is all white meat.
for meat and/or eggs. Birds such as smites that are Split Breast. A breast quarter with the wing removed.
hunted for food are games. Split Breast without Back. A breast quarter with wing
Classification of Poultry and Games and back portion removed.
1. Broiler or Fryer - A broiler or fryer is young Boneless, Skinless Breast Split. breast that has been
chicken, usually 9 to 12 weeks of age, of either skinned and deboned.
sex, is tender-meat with soft, pliable, smooth- 8-Piece Cut. The whole bird is cut into 2 breast halves
textured skin. with ribs and back portion, 2 wings, 2 thighs with back
2. Roaster- A roaster is usually 5 to 6 months of age. portion and 2 drumsticks. The parts may be packaged
3. Capon - A capon is a surgically desexed male together and labelled as whole cut-up chicken. These are
chicken usually under 8 months of age. usually sold without giblets.
4. Stag - A stag is a male chicken, usually under 10 Whole Chicken Wing. The whole chicken wing is an all-
months of age, with coarse skin, with somewhat white meat portion composed of three sections; the
toughened and darkened flesh. drumette, mid-section, and tip.
5. Hen or Stewing Chicken - It is a mature female Wing Drummettes. The first section between the
chicken which is usually more than 10 months of shoulder and the elbow.
age. It can also be a culled layer. Wing Mid-Section. The section between the elbow and
6. Cock or Rooster - It is a mature male chicken with the tip, sometimes called the wing flat or mid-joint.
coarse skin, toughened and darkened meat and Whole Chicken Leg. The whole chicken leg is the
hardened breastbone tip. drumstick-thigh combination. The whole leg differs from
the leg quarter and does not contain a portion of the
back.
Boneless, Skinless Leg. Whole chicken leg with skin and  In general, high-acid canned food such as tomatoes,
bone removed. grapefruit, and pineapple can be stored on the shelf
Thigh. The thigh is the portion of the leg above the knee for 12 to 18 months. Low-acid canned food such as
joint. meat, poultry, fish, and most vegetables will keep 2
Boneless, Skinless Thigh. Thigh with skin and bone to 5 years — if the can remains in good condition
removed. and has been stored in a cool, clean, and dry place.
Drumsticks. Drumsticks include the lower portion of the Discard cans that are dented, leakage, bulging or
leg quarter (the portion between the knee joint and the rusted.
hock) Preparation
Giblets. Includes heart, liver, and neck.  Always wash hands with warm water and soap for 20
Causes of Food Spoilage and Contamination seconds before and after handling food.
The common causes of food contamination and food  Don’t cross-contaminate. Keep raw meat, poultry,
spoilage are: fish, and their juices away from other food. After
 Failure to properly refrigerate food cutting raw meats, wash cutting board, utensils, and
 Failure to thoroughly heat or cook food countertops with hot, soapy water.
 Infected employees/workers because of poor  Cutting boards, utensils, and countertops can be
personal hygiene practices sanitized by using a solution of 1 tablespoon of
 Foods prepared a day or more before they are unscented, liquid chlorine bleach in 1 gallon of
served 5. Raw, contaminated ingredients water.
incorporated into foods that receive no further  Marinate meat and poultry in a covered dish in the
cooking refrigerator
 Cross-contamination of cooked foods through Cooking
improperly cleaned equipment  Cook all raw poultry, beef, pork, lamb and veal
 Failure to reheat foods to temperature that kills steaks, chops, and roasts to a minimum internal
bacteria temperature of 145 °F as measured with a food
 Prolonged exposure to temperatures favorable thermometer before removing meat from the heat
to bacterial growth source. For safety and quality, allow meat to rest for
at least three minutes before carving or consuming.
Poultry Cookery For reasons of personal preference, consumers may
1. Moist Heat Method -All classes of chicken and other choose to cook meat to higher temperatures.
poultry for that matter may be cooked by moist-heat  Poultry. Cook all poultry to an internal
cookery. Common Filipino dishes are tinola, temperature of 165 °F as measured with a food
sinampalukang manok, manok na pinaupo, and relyeno. thermometer.
2. Dry Heat Method - The dry method is usually reserved Serving
for young tender poultry. The poultry class of these  Hot food should be held at 140 °F or warmer.
chickens is specially termed “broilers and fryers”  Cold food should be held at 40 °F or colder.
Somewhat older but still immature birds such as capons  When serving food at a buffet, keep food hot with
and roasters are also suitable for roasting. chafing dishes, slow cookers, and warming trays.
Basics for Handling Food Safely  Keep food cold by nesting dishes in bowls of ice or
• Shopping use small serving trays and replace them often.
• Storage  Perishable food should not be left out more than 2
• Preparation hours at room temperature (1 hour when the
• Thawing temperature is above 90 f)
• Cooking Left overs
• Serving  Discard any food left out at room temperature for
• Leftovers more than 2 hours (1 hour if the temperature was
• Refreezing above 90 °F).
Shopping  Place food into shallow containers and
 Purchase refrigerated or frozen items after selecting immediately put in the refrigerator or freezer for
your non-perishables. rapid cooling.
 Never choose meat or poultry in packaging that is  Use cooked leftovers within 4 days.
torn or leaking.  Reheat leftovers to 165 °F.
 Do not buy food without expiration dates Refreezing
Storage  Meat and poultry defrosted in the refrigerator may
 Always refrigerate perishable food within 2 hours (1 be refrozen before or after cooking. If thawed by
hour when the temperature is above 90 °F). other methods, cook before refreezing.
 Check the temperature of your refrigerator and
freezer with an appliance thermometer. The
refrigerator should be at 40 °F or below and the
freezer at 0 °F or below.
 Cook or freeze fresh poultry, fish, ground meats, and
variety meats within 2 days; other beef, veal, lamb,
or pork, within 3 to 5 days.
 Perishable food such as meat and poultry should be
wrapped securely to maintain quality and to prevent
meat juices from getting onto other food.
 To maintain quality when freezing meat and poultry
in its original package, wrap the package again with
foil or plastic wrap that is recommended for the
freezer.
 It is the addition of salt and white or black pepper to
Prepare and Cook Meat improve the flavor of food.
Meat is a term for the flesh of cattle (beef and veal), a. Use white pepper or cayenne pepper on food
sheep (lamb) and pigs (pork). Meat comprises water, which you want to keep attractive with white
protein, fat, and various amounts of minerals and color.
vitamins. b. Add salt to roast and grill after the meat has
Types of Knives and their Uses browned. Adding salt before cooking will
1. French knife or chef’s knife – for general purpose extract the juices of the meat to the surface,
chopping, slicing, and dicing. and slows down the browning reactions (which
2. Utility knife – used for carving roast chicken and need high temperature and dry heat).
duck 6. Coating
3. Boning Knife - used for boning raw meats and The two basic coatings are:
poultry. a. Flour – coat the meat before cooking,
4. Slicer – used for carving and slicing cooked meats. otherwise the flour becomes sticky and
5. Butcher knife – used for cutting, sectioning, and unpleasant.
trimming raw meats in the butcher shop. b. Bread crumbs – coat the meat in flour, then
6. Scimitar or steak knife - used for accurate cutting egg wash (egg wash is made of lightly beaten
of steaks. whole egg with a little water/milk) and finally
7. Cleaver – used for cutting through bones. with the bread crumbs.
Composition of Meat Different Kinds of Meat and Its Source
1. Water – 70% of muscle tissue. a. Pork – meat from domesticated pigs, typically
2. Protein – 20% of muscle tissue. Protein high in fat, commonly slaughtered one year or
coagulates when it is heated. It becomes firmer less of age to ensure tender cuts.
and loses moisture. When protein has coagulated b. Beef -meat from cattle over one year old.
to the desired degree, the meat is said to be c. Lamb – meats of domesticated sheep. Its texture
done. is a direct result of what it consumes and the age
3. Fat – 5% of the muscle tissue. The fat in meat at which it is slaughtered.
contributes to: d. Carabeef – meat from carabao.
A. Juiciness Marbling is fat that is deposited e. Chevon – meat from deer/goat
within the muscle tissue. Surface fats f. Veal – flesh of a young calf, 4-5 months old.
protect the meat from drying out during Because of its age, it is considered by some to be
cooking. Adding surface fat is called the finest meat
barding. Four kinds of doneness in meat:
B. Tenderness Marbling separates muscle a. Rare – when pressed with a finger, the meat is
fibers, making meat easier to chew. very soft with jelly like texture.
C. Flavor Fat is the main source of flavor in b. Medium Rare – when pressed with a finger, meat
meat. feels springy and resistant
4. Carbohydrates – c. Medium – when pressed with a finger, meat feels
firm and there is a definite resistance.
Two Kinds of Connective Tissue d. Well Done – when pressed with a finger the meat
1. Collagen feels hard and rough.
• White connective tissue that dissolves or breaks down Market Forms of Meat
by long, slow cooking with liquid. Moist-heat cooking a. Fresh meat – meat that is recently
methods at low temperature are not effective for turning slaughtered, has not been preserved frozen
a meat high in connective tissue into a tender, juicy b. Chilled meat – meat that is placed in chiller or
finished product. Acid helps dissolve collagen. slightly cold
2. Elastin c. Cured meat – meat preserved by salting,
• yellow connective tissue and is not broken down in smoking or aging
cooking. Tenderizing can be accomplished only by d. Processed meat –meat preserved by chemical
removing the elastin, by pounding and by slicing and process
grinding PRIMAL CUTS OF PORK AND BEEF
Basic Preparation Methods of Meat
1. Skinning Most of the meat you dealt with has
been already skinned by the supplier.
2. Dicing Meat are diced when it is cut into cubes for
various types of casseroles, stems, curries, and
dishes such as steak, kidney pie and pudding.
3. Trimming Reasons for trimming:
a.Improve the appearance of the cut or joint
b.Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be
left). How much fat you trim off will depend on
the type of meat, preference, and the cooking
process to be used.
d.Remove as much gristles and sinews as possible.
4. Slicing It is the cutting of meat by determining the
direction of the grain (the muscle fibers), and cut
across the grain. This is particularly important
with tougher cuts such as steak, in which the
grain is also quite obvious. You slice meat
with―instead of against―the grain.
5. Seasoning
  Tougher cuts from chuck or shoulder are
usually braced
 Least tender cuts from shanks, breast,
brisket, and flank are cooked by moist heat.
 Ground meat and cubed usually made from
trimmings can be cooked by dry heat or
moist heat.

Marinades
 General guidelines for marinating: 2. Fat content
 Meat and poultry are generally marinated for 2  Meats high in fat are cooked without added
hours up to 2 days. fat, such as roasting or broiling
 Seafood and fish should be marinated for no  Meats low in fat are often cooked with
longer than one hour. added fat to prevent dryness, like sautéing,
 Use a non-reactive container - steer clear of pan frying or braising.
aluminum, copper, or cast iron. 3. Desired quality
 Wait for your marinade to cool down before  Tenderness is not the only goal of cooking.
pouring over the meat of your choice. Flavor and appearance is also one of the
 Always refrigerate your meat while it’s objectives to get the desired quality
marinating.
 Never reuse marinades! THE 5 BASIC ELEMENTS OF PLATING
Examples of Marinades  Create a Framework
Pineapple Marinade  Keep It Simple
This sweet, fruity marinade works great on any  Balance the Dish
cut of pork or chicken giving it a great Hawaiian  Get the Right Portion Size
Teriyaki flavor. Try this marinade when you are  Highlight the Key Ingredient
simply placing cut strips of pork or chicken over
rice. You can make extra marinade to use as a Methods of Preserving Meat
sauce as long as you keep it separate from the a. Drying – This is the most common method of
meat preserving meat.
Pork Chop Marinade Ways of Drying Meat
This is a great Asian style marinade that works  Natural sun drying – Natural sunlight is used
well on all cuts of pork, particularly pork chops, to reduce the amount of moisture content of
reminiscent of a Teriyaki marinade with a hint of meat
heat from the chili sauce. You can, if you like, heat  Dehydration or artificial drying – Oven is
this up with some extra chili sauce. used for drying the meat.
Pork Rib Marinade b. Smoking – Meat is smoked to create a
This marinade uses a pork rub for the seasoning distinctive color and flavor, thus helping its
with vinegar and water to turn it into a marinade. preservation
Teriyaki Marinade c. Salting – Salt improves the keeping quality of
This teriyaki marinade works particularly well with meat. It removes the water from the tissue
pork and poultry and gives it a sweet salty taste. of the meat and the cells of spoilage
Mustard-Vinegar Marinade organisms that may be present in the meat.
This is a simple mustard marinade that tenderizes d. Curing – In this method, salt, sugar,
and adds flavor. It works well on pork or poultry. potassium or sodium nitrate, and other
curing elements such as ascorbic acid,
Effects of Heat on Meat phosphate blend, and spices are used.
 It tenderizes connective tissue if moisture is e. Refrigerating – Meat is stored at a
present and cooking is slow. temperature range of 2 to 10ºC to retard
 It coagulates protein. Even meats low in mold and bacterial growth for a limited
connective tissue can be tough and dry if period.
cooked at excessively high heats for too long. f. Freezing – Meat is preserved at a
 High heat toughens and shrinks protein and temperature of 10ºC and below. Freezing
results in excessive moisture lost. deactivates enzymes and bacteria. Meat can
 Roasts cooked at low temperature shrink be preserved for two months to one year
less and loss less moisture using this method.
 Moist heat penetrates meat quickly. To avoid g. Canning – Meat preserved by canning is
over cooking, meat should be simmered, packed in sealed cans or jars which are
never boiled. subjected to a temperature of 100ºC and
Methods of cooking meat above 5-7 kilo pressured for a specific period
1. Dry heat cooking, such as roasting, broiling, or of time. This process destroys the organism
sautéing. that causes spoilage. It maintains the high
2. Moist heat cooking, like braising, steaming, or quality of meat product and extends its life
poaching for about a year.
h. Freeze Drying – The process involves the
Factors Affecting Choice of Cooking Methods in Meat removal of moisture from the meat tissues
1. Cuts of meat by transforming the moist content into ice
 Tender cuts like ribs and loin cuts are used and gas.
for roasting, broiling and grilling
 Less tender cuts from leg or round are used
for braising