Q3 TLE10 COOKERY REVIEWER  Deglazing is the process when you swirl a

liquid in a sauté pan to cook particles of food

remaining on the bottom.
 Corn starch is a thickening agent use in
 STOCK is a by-product that is used to sauce making.
simmer meat, fish, and vegetables for  Food may be contaminated by different
cooking. microorganisms or by chemicals that can
 WHITE STOCK uses veal bone as a main cause health problem.
ingredient in cooking.  Cut along the center of the breastbone is
 The COMMON PROBLEM IN SUACE the first step in fabricating chicken
MAKING is discarding, oiling-off, poor  Roasted Chicken is an example of a dry
texture, syneresis and oil streaking. heat method dish.
 Poaching is an example of a moist heat
 A sauce should have a good CONSISTENCY method.
in terms of color combination, ingredients  Bouquet garni is an aromatic ingredient
that are cooked right and correct tied in a bundle, so it can be removed easily
consistency. from the stock.
 DESSERT SOUP has coconut milk, milk,  Poultry meat spoils very quickly unless it is
and fruit together with tapioca pearls, in properly handled and stored.
cooking.  Straining process is very important way to
 SYNERESIS is the separation of liquid from produce a smooth, lump free sauce.
gel caused by contraction.  Plate is NOT a factor to be considered in
 VEGETABLE STOCK is the easiest stock to presenting/ plating dishes.
prepare.  Game are the birds that are hunted for food.
 PRAWN STOCK is made by boiling prawn  Plating is the act of arranging the meal on
shell. the individual plate immediately before it is
 DRESSED POULTRY is slaughtered with served to the customer.
the head, feet, blood feathers and internal  Improper food combinations is NOT a
organs removed. factor to be considered in presenting/
 GIBLETS includes heart, liver, and neck. plating of food.
 SALT should not be added to the stock  Soups are based on stocks added with other
because it causes saltiness. ingredients for variety of flavor, consistency,
 AROMATIC FLAVORING gives aroma to the appearance, and aroma.
stock.  Mirepoix is a combination of 2 parts onion,
 INGREDIENTS are the main source which 1 part celery and 1 part carrot.
gives the stock tasty and appetizing.  Portion is how much food you choose to eat
 BOUILLON is an example of a clear soup. at one time (breakfast, lunch, dinner, or
 HALF POULTRY is not a market form of snack).
poultry.  Meat is added to the stock before the
 DRUMSTICKS cuts include the lower vegetables and the scum that rises is
portion of the leg quarter. skimmed off before other ingredients.
 CONTAMINATION is the unintended  Vegetable oil is recommended as an
presence of harmful substances or disease- alternative to ROUX that when you use it
causing microorganisms in food. and will not add flavor.
 SMOOTH LUMP FREE SAUCE will be the  1-2 days is the required days for a whole
outcome if you strain it through a China cap chicken to be refrigerated.
lined with several layers of cheesecloth.  Plastic bags as packages is used for
 SPICES is not use as a thickening agent in chicken to wrap in to prevent leakage onto
cooking sauce. other items in your grocery cart.
 WHITE SAUCE uses basic ingredients like  In serving Chicken Galantina /Relleno it
milk is thickened with flour, enriched with should be slice into serving pieces with
butter. garnish in a platter.
 The poultry cuts which you can cook for  To prevent drying when reheating cook
menudo is thigh cuts and breast. using sauces and gravy.
 The only way to kill food-borne pathogens is
 Properly refrigerate food and cook foods thorough cooking of food.
through properly cleaned equipment is  40⁰F - 140⁰F is the room temperature used
NOT the common causes of food to avoid illness, and to limit bacteria’s ability
contamination and food spoilage. to multiply or kill them together.
 Low to moderate heat is the best  The required days to cooked poultry is 2-4
temperature for poultry cooking. days from the refrigerator.
 Stocks can be reconstituted as a  Salmonella a bacterium which we can get
result when stocks are skimmed on the from raw chicken and poultry that is
surface and strained, cool and well covered, responsible for food poisoning.
and refrigerated properly.