Cblm lg gr. 10 tle commercial cooking (cookery)

1. 1 Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS Module No.: 1 Module Title: Preparing Stocks, Sauces, and Soups Nominal Duration: 100 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS

2. Module 4th yr | Lesson 2 2 TABLE OF CONTENTS TITLE PAGE MODULE TITLE : Prepare Stocks, Sauces and Soups Lesson 1. Preparing Stock Required for Menu Items 01-16 Lesson 2. Preparing Soups Required for Menu Items 17-29 Lesson 3. Preparing Sauces Required for Menu Items 30-36 Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39 MODULE TITLE : Select, Prepare, Cook and Store Meat Lesson 1. Selecting Meat 44-52 Lesson 2. Preparing and Portioning Meat 53- 59 Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70 Lesson 4. Storing Meat 71-76 MODULE TITLE: Prepare Portions Controlled Meat Cuts Lesson 1. Purchasing Quality Meat 81-87 Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95 Lesson 3. Preparing and Producing Meat Products 96-108 Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120 MODULE TITLE: Prepare and Cook Poultry and Game Lesson 1. Selecting and Purchasing Poultry and Game 121-129 Lesson 2. Handling and Storing Poultry and Game 130-132 Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141 MODULE TITLE: Prepare and Cook Seafood Lesson 1. Selecting and Storing Seafood 146-152 Lesson 2. Preparing and Cooking Fish and Shellfish 153-162 Lesson 3. Presenting and Serving Fish and Seafood 163-166 MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182 Lesson 2. Preparing and Cooking Starch Dishes 183-191 Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200 Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205 MODULE TITILE: Prepare Hot, Cold and Frozen Desserts Lesson 1. Preparing and Producing Desserts 208-221 Lesson 2. Decorating, Portioning, Presenting Desserts 222-224 Lesson 3. Preparing Sweet Sauces 225-230 Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233 Lesson 5. Storing Desserts 234-236

3. Module 4th yr | Lesson 2 3 PREPARE STOCKS, SAUCES AND SOUPS Module Title: PREPARING STOCKS, SAUCES AND SOUPS Module Introduction: This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Expected Outcome After completing the module, you should be able to: 1. Prepare stocks required for menu items. 2. Prepare soups required for menu items. 3. Prepare sauces required for menu items. 4. Store and reconstitute stocks, sauces and soups. PRE-TEST Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet. 1. What do you call the liquid in which meat, fish, and vegetable have been cooked? a. glaze c. stock b. sauce d. water 2. Which of the following stocks uses veal bone as its main ingredient? a. brown stock c. prawn stock b. ham stock d. white stock 3. What kind of stock uses fish as its main ingredient? a. brown stock c. glace viande b. fish stock d. ham stock 4. What stock uses chicken bone as its main ingredient? a. fish stock c. prawn stock b. ham stock d. white stock 5. What do you call the stock made from ham stocks? a. ham stock c. master stock b. glace viande d. vegetable stock 6. Among the different types of stock, which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock 7. What stock is made by boiling prawn shell? a. fish stock c. prawn stock b. ham stock d. vegetable stock

4. Module 4th yr | Lesson 2 4 8. As a rule, this should not be added to the stock because it causes saltiness. a. MSG c. spices b. salt d. sugar 9. What flavoring agent gives aroma to the stock? a. aromatic flavoring c. ginger b. garlic d. smoke 10. What makes the stock tasty and appetizing? a. appearance c. ingredients b. color d. smell 11. Which of the following is a clear soup? a. bouillon c. cream b. bisques d. puree 12. Which of the following examples is a thick soup? a. bisques c. consommé b. bouillon d. fruit 13. Which of the following is not a dessert soup? a. ginataan c. puree b. oshiruko d. tong sui 14. Which of the following is an ingredient of soup? a. curry powder c. soy bean b. meat d. tomato 15. Which of the following is not a thickening agent? a. flour c. rice b. grain d. salt 16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 18. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent? a. Hollandaise sauce c. veloute sauce b. savory butter d. white sauce 19. Which of the four basic sauces has a basic ingredient like butter which is creamed and blended with other ingredients to give individual flavor? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce 20. Which of the following is not a thickening agent? a. dairy cream c. flour b. egg d. spices

5. Module 4th yr | Lesson 2 5 LESSON 1: PREPARING STOCK REQUIRED FOR MENU ITEMS INTRODUCTION The lesson deals with the classification of ingredients used in the standard recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the selection of stocks, conveniences and substitute products and the common problems and how to identify and rectify them. ASSESSMENT CRITERIA: 1. Ingredients and flavoring agents are used according to standard recipes and enterprise standards. 2. Varieties of stocks are produced according to enterprise standards. 3. Clarifying agents are used appropriately in preparing stocks. 4. Convenience products are used appropriately. DEFINITION OF TERMS Information Sheet 1.1 STOCKS Stocks are great enhancement of flavor in food. The most basic food preparation is that of quality stocks. They are made by simmering meat, poultry, seafood, and vegetables in liquid to attract flavor, color, body, aroma, and nutrient values. A very flavorful liquid that is carefully and properly made can produce a variety of products. It can be used as a basic in soups, sauces and other preparation. Its taste should be definite to allow ready identification, but it should not be too strong to compete with other dish. stock – a liquid in which meat fish and sometimes vegetables have been cooked clarification – to make or become clear fumet – the savory color of meat while cooking savory – a hardy, annual aromatic culinary herb of the mint family poach – to cook food in a hot liquid in such a manner that it retains its original shape aromatic – having a smell of fragrant spicy simmer – to cook very gently in water just below the boiling point skim – to remove floating water from the surface with a ladle mirepoix – a mixture of vegetable, herbs, and spices with or without meat, used to enhance flavor of meat, fish and shell fish.

6. Module 4th yr | Lesson 2 6 A. Types of Stock 1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish bones. The aromatics in water are appropriate to extract the water-soluble proteins that provide flavor and body. It is a clear and colorless liquid. 2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game through roasting with aromatic vegetables. It is an amber liquid. 3. Fumet is made with fish bones in which bones and mirepoix are allowed to cook before the liquid is added. The technique is known as sweating method. It is a highly flavored stock. 4. Court Bouillion is an aromatic vegetable broth that is commonly used for poaching fish but it may also be used for cooking vegetables that are supposed to be served chilled or “a la grecque.” It usually has wine or vinegar. 5. Remoullage is made from bones that have already been used. This stock is less strong. It is a second stock which is usually reduced to make a glaze. 6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe used as a basis for soup, stew, and braises, but it can also be used as a soup. 7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This is done by deglazing the roasting pan, then reducing to achieve the rich flavor desired. 8. Ham stock – made from ham hocks 9. Prawn stock –made from boiling prawn shells 10.Vegetable stock –made from vegetables 11.Master stock – a special Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics. 12.Glace viande –a stock made from bones, usually from veal, that is highly concentrated by reduction. Information Sheet 1.1 B. Rules for Preparing Stocks 1. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy. 3. Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces. 4. Meat is added to the stock before the vegetables and the “scum” that rises to the surface is skimmed off before further ingredients are added.

7. Module 4th yr | Lesson 2 7 C. Ingredients of Stock 1. Bones – the flavor of the stock comes from the cartilage and connective tissues. 2. Mirepoix – a combination of onion, carrots, celery and sometimes other vegetables (carrot skins and celery end.) 3. Herbs and Spice – their use depends on availability and local traditions (The bouquet garni for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves, and thymes). D. Flavoring Agents 1. herbs 2. flavor enhancers 3. oil extract E. Convenience and Substitute Products 1. bouillon cubes or powder 2. flavoring enhancer 3. flavoring packs – sinigang, ginisa mix F. Clarifying Agent 1. chopped lean meat 2. egg whites 3. mirepoix 4. herbs and spices 5. acidic ingredients (tomatoes, wine, lemon juice) 6. egg shell SELF CHECK Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook. 1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked? a. glaze c. stock b. water d. sauce 2. Which of the following stocks use veal bone as its main ingredient? a. brown stock c. prawn stock b. white stock d. ham stock 3. What kind of stock uses fish as its main ingredients? a. brown stock c. glace viands b. fish stock d. ham stock

8. Module 4th yr | Lesson 2 8 4. What stock uses chicken bone as its main ingredient? a. fish stock b. ham stock c. prawn stocks d. white stocks 5. Which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock REFERENCES Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS 4th Edition POULTRY STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove ladle knife chopping board mortar and pestle strainer 4lbs 1 large 2 - 3 large 3 - 4 pcs. 6 – 8 cloves 1tbsp chicken or turkey parts or meaty bones onion chopped carrots chopped celery (the leafy top parts are great for stocks as well) chopped garlic gloves whole black pepper corn PROCEDURE: 1. Put all your ingredients into a pot and simmer to about two hours. 2. Periodically skim off the foam as it rises to the top of your pot. 3. When finished cooking, strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off. 4. Your stock is now ready for use or for the freezer.

9. Module 4th yr | Lesson 2 9 VEGETABLE STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 1 large 2 medium 6 sticks 4 pcs. 2 tsp. 3 liters carrot chopped onions, chopped celery, chopped bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered 1 1/2 hrs. 3. Strain. BEEF STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 bulb 2 sticks 2 large 1 bouquet garni 1pc. 1/8 tsp. 1 tsp. 3 pcs. 1 cloves meaty beef bones onions, chopped celery, chopped carrots, chopped sachet con-training bay leaf thyme peppercorns parsley stem garlic PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncovered, 3 hours. Add extra water if needed. 3. Simmer further, uncover 1 hour, strain

10. Module 4th yr | Lesson 2 10 4. Simmer uncover, 1 ½ hrs. Strain. CHICKEN STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 pcs. 2 pcs. 2 sticks 2pcs. 2 tsp. 5 liter Leftover bones and skin from a cooked or raw chicken carcass carrot chopped onions, chopped sticks celery bay leaves peppercorns water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 2 hours. Add extra water if needed. Activity Sheet 1.5 STOCK TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer 2kg 2 cloves 2 sticks 2 pcs. 3 liters fish bones onions, chopped celery, chopped bay leaves water PROCEDURE: 1. Combine all ingredients in a stock pot. 2. Simmer uncover, 20 minutes to 1 hour, strain.

11. Module 4th yr | Lesson 2 11 Activity Sheet 1.6 BASIC BROWN STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon roasting pan oven 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Brown the bone in a roasting pan in a hot oven 400 °F . 2. Remove bones from pan and place in a stock pot. 3. Cover with water and bring to simmer. Skim and let stock continue to simmer. 4. Drain and reserve the pot in a roasting pan. Deglaze the pan with water and add to stock pot. 5. Toss the mirepoix with some of the reserve fat and brown well in the oven. 6. Add the brown mirepoix to the stockpot 7. Continue to simmer, skimming the surface as necessary. 8. Strain to several layers of cheese cloth. 9. Cool the stock and refrigerate.

12. Module 4th yr | Lesson 2 12 Activity Sheet 1.7 BASIC WHITE STOCKS TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION stockpot stove measuring cup measuring spoon wooden spoon refregirator strainer 5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc. 1 pc. 1 pc. 6-8 stems 2 pcs. bones (veal or beef or chicken) water (cold) Mirepoix onions chopped carrots chopped celery chopped tomatoes bayleaf dried thyme peppercorn parsley cloves PROCEDURE: 1. Blanch the bone, place in the stock pot cover with cold water bring to boil. Drain and rinse. 2. Place the bone on a stock pot and cover with cold water. Bring to a boil and reduce heat to simmer, and skim the sum. 3. Add the mirepoix. 4. Simmer for the required length of time skimming the surface as necessary. 5. Strain to several layers of cheese cloth. 6. Cool the stock and refrigerate. SELF CHECK Direction: Prepare a mis en place for the ingredients and utensils and perform the following: 1. White stock 2. Brown stock RESOURCES: Tools and Equipment stock pot with cover knife measuring spoon soup ladle cutting board measuring cups soup bowl

13. Module 4th yr | Lesson 2 13 Ingredients of stocks meat (pork, chicken, veal, beef) fish vegetables flavorings (bouillon cubes, sinigang mix) seasonings ( salt, spices) herbs REFERENCES Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS 4th Edition Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition LESSON 2 PREPARING SOUPS REQUIRED FOR MENU ITEMS INTRODUCTION This lesson deals with the preparation and presentation of soup using vegetable garnishes and accompaniments, including the culinary terms used for different kinds of soup, and criteria for evaluation. ASSESSMENT CRITERIA: 1. Appropriate ingredients are selected and assembled to prepare soups including stocks and prepared garnishing. 2. Varieties of soups are prepared according to enterprise standards. 3. Clarifying, thickening agents and convenience products are used whenever appropriate. 4. Soups are evaluated for flavor, color, consistency and temperature. 5. Soups are presented at the right temperature in clean service ware without drips and spills, using suitable garnishes and accompaniments. DEFINITION OF TERMS broth – a fluid food made by boiling meat and vegetable in water consommé – a clear soup made of meat and sometimes vegetables boiled in water. chowder – a soup usually of clams or fish stewed vegetables often in milk. bouillon – a clear soup from beef, chicken, and other meat. béchamel sauce – a white sauce made of cream, butter, flour and flavored with onion and seasoning.

14. Module 4th yr | Lesson 2 14 Soup Information Sheet 2.1 SOUP Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to enhance flavor and to reduce the use of salt. Kinds of Soups: 1. Clear soups are clear, flavorful broths that are amber to brown in color. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing broths. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. One strong and clear broth or stock is a consommé. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine or lemon juice. The combination is called “clarification” since the particles that make the broth appear cloudy are trapped as it cooks. A good quality consommé is crystal – clear, has a good body, amber to brown in color and completely fat-free.  Bouillon – a clear soup from beef, chicken or other milk  Consommé – a clear soup made from chicken and veal and sometimes boiled water.  Broth – made from vegetables and meat stock 2. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-based, stock thickened with roux. A veloute sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold. A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by simmering a crustacean in a stock or a fish fumet. Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened with roux. Cold, thick soups such as scum – a firmly layer of impure matters on the surface of a liquid veloutes – a rich white sauce made by thickening chicken or veal stock with flour and water. stew – to simmer or boil in a small quantity of liquid.

15. Module 4th yr | Lesson 2 15 vichyssoise are simply cream soups served cold. Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid Thick soup (depends upon the thickening agent)  Purees – vegetable soup thickened with starch  Bisques – made from pureed shellfish thickened with cream.  Cream soup – thickened with béchamel soup.  Veloutes – soup thickened with egg, butter and cream.  Chowder – soup made from fish, clam or vegetables like corn, potatoes; and spinach thickened with butter milk and flour. Information Sheet 2.1 B. Other types of soup 1. Dessert soup a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold. b. Osheriku – a Japanese asuki beans soup c. Tonge sui – a Chinese soup 2. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne. 3. Cold soup are variations on the traditional soup wherein the temperature when served is kept at or below temperature. 4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup. C. Other thickening agents 1. rice 2. flour 3. grain 4. corn starch D. Ingredients of soup  Meat (chicken, beef, pork, lamp, fish)  Salt  Pepper  Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)  Onion  Garlic  Water  Eggs  Cornstarch  Seasoning (MSG, convenience products)  Butter  Cream

16. Module 4th yr | Lesson 2 16  Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips) SELF CHECK Direction: Read the question carefully and choose the letter of the correct answer. Write your answer in your test booklet. 1. Which of the following is a clear soup? a. bouillon c. cream b. bisque d. puree 2. What substance is added that gives taste to the food? a. decoration c. seasoning b. flavoring d. thickening 3. What type of soup can be served either hot or cold? a. ancient soup c. dessert soup b. cold soup d. fruit soup 4. What utensil is appropriate in serving hot soup? a. bowl c. soup bowl b. basin d. tray 5. What makes a soup appetizing? a. garnish c. taste b. ingredients d. all of the above REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 – 60

17. Module 4th yr | Lesson 2 17 Activity Sheet 2.1 CREAM OF POTATO SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board strainer saucepot measuring cup measuring spoon wooden spoon soup ladle ½ cup ¾ kg 3 cup 2 bulb 1 whole 2 cup ¼ cup ¼ tsp. 2tbsp. ½ tsp. 1½ c chopped bacon potatoes water onions, chopped chicken bouillon cube hot water butter pepper Gold Medal all-purpose flour salt all-purpose cream PROCEDURE: 1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sere the broth. 2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato-chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside. 3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once. Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.

18. Module 4th yr | Lesson 2 18 Activity Sheet 2.2 CONSOMME A LA MADRILENE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon soup ladle 1kg. ½ kg 3 ½ liter 3 large 2 cloves 2 stalks 3 1½ tbsp. 6 2 1 clove 1pc 3 large 3 2 cup 2tbsp ½ tsp Lean beef, cut in 3 portion bone marrow cold water carrots, cut up onion, stuck with 3 cloves celery w/leaves. leeks, sliced lengthwise and wash salt peppercorns spring parsley pinch thyme clove garlic bay leaf egg whites, beaten crushed eggshells tomato puree finely chopped onions dried basil PROCEDURE: 1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes and skim. Cover and simmer for 1 hour. 2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours. 3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels, if necessary, to remove the remaining particles and reserve the meat for another purpose. 4. To clarify the consommé, return it to the heat and add beaten egg whites and eggshells. 5. Bring to a rolling boil and strain once more through 3 thickness of cheesecloth. 6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use. 7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the heat and strain through cheesecloth. 8. Serve hot.

19. Module 4th yr | Lesson 2 19 Activity Sheet 2.3 EGG DROP SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 6 ½ cups 2 tbsp. 2 tbsp. ¼ tsp. 2 large 1 tbsp 2 tbsp 1/8 tsp 2 large 1 tbsp. prepared basic chicken stock light soy sauce sherry white pepper salt egg whites sesame oil Maya cornstarch eggs scallions , thinly sliced PROCEDURE: 1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture 3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the soup. Stir in the sesame oil garnish with scallions and serve hot. Activity Sheet 2.4 CREAMY CARROT SOUP TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 22 grams 1 medium 3 strips 600 grams 1 pc ½ cup dash butter onion, chopped bacon, chopped carrots, cubed small chicken cube cream salt/ pepper

20. Module 4th yr | Lesson 2 20 PROCEDURE: 1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until onion is soft. 2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover, simmer for about 30 minutes or until carrots are tender. Remove saucepan from heat. 3. Blend or process mixture in several batches until smooth. 4. Return mixture to pan, stir in cream, reheat, and stirring constantly without boiling. 5. Season with salt and pepper. Serve hot Activity Sheet 2.6 CHICKEN AND CORN CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 200 grams 1 tsp. 1 pc 1 pc 6 cup 6 strips ½ cup ½ cup ½ cup 7 cup ½ cup 1 can butter salt carrot onion, sliced water bacon strips chopped onion cubed celery cube carrot chicken stock gold medal all-purpose flour small corn kernels PROCEDURE: 1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a boil. Cook for 20 minutes. 2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes. Set aside.

21. Module 4th yr | Lesson 2 21 3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon strips. 4. Retain about 2 tablespoons of the bacon drippings. 5. In a saucepot, using the bacon drippings, sauté onions until soft. Add chicken meat. Mix well. Add flour. Stir well. 6. Add the chicken mixture. Let it simmer. Stir until thick. To serve: Put soup in a bowl, top with chopped bacon. Serve while hot. May be served with parley-garlic bread bacon at the side. Activity Sheet 2.7 CLAM CHOWDER TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle 3 cup 4 tbsp. ½ cup 1 ½ cup 1 tsp. ½ cup ¼ tsp. ½ cup 1 cup 4 tbsp. clams (halaan ) flour milk (evaporated ) potatoes, diced salt onion chopped ground peper bacon, cut into small pieces clam broth margarine or butter PROCEDURE: 1. Wash then steam clams (halaan). Set clam meat aside. 2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough water to cover. Cook potatoes until tender. Set aside. 3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a saucepan.

22. Module 4th yr | Lesson 2 22 4. Add flour and blend well. Stir in milk and cook until thick. Combine potato mixture white sauce and clams. 5. Thin mixture with clam broth. Season to taste. Activity Sheet 2.8 THICK SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove measuring cup measuring spoon wooden spoon wire whisk 4 tbsp. 1 ½ cup 4 tbsp margarine or butter evaporated milk flour PROCEDURE: 1. Melt butter or margarine in a saucepan. 2. Add flour and blend well 3. Stir in milk and cook until thick. SELF CHECK Direction: Plan a laboratory activity and evaluate your finished product, using the given score sheet. Criteria for Evaluating Soup I. Products: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and good color combination c. ingredients cooked just right d. correct consistency 2. Palatability a. delicious b. taste just right 3. Nutritive value a. highly nutritious

23. Module 4th yr | Lesson 2 23 II. Procedures: 1. Use of Resources: a. working table is kept orderly while preparing the ingredients b. use only the proper and needed utensils and dishes c. use time-saving techniques and devices 2. Cleanliness and sanitation a. well- groomed and properly dressed for cooking, use of clean apron, hair nets, hand towel and pot holder b. Sanitary handling of food 3. Conservation of nutrients a. proper preparation and cooking procedures b. following the recipe correctly Score: (maximum 42 points) Comments: RESOURCES: Tools and Equipments: soup kettle with cover cutting board measuring spoon soup ladle bowl knife measuring cup wooden spoon stove Ingredients of Soup: thin soup thick soup REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN PP. 50 – 60

24. Module 4th yr | Lesson 2 24 LESSON 3 PREPARING SAUCES REQUIRED FOR MENU ITEMS INTRODUCTION This lesson deals with the classification of sauces, common culinary terms on sauces, different thickening agents for sauces, bases for a variety of sauces and common problems on sauces. ASSESSMENT CRITERIA: 1. Varieties of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items. 2. Derivations are made from basic sauces. 3. Variety of thickening agents and convenience products are used appropriately. 4. Sauces are evaluated for flavor, color and consistency. 5. Problems are identified and solved in accordance with enterprise policy. DEFINITION OF TERMS Information Sheet 3.1 SAUCES One of the important components of a dish is the sauce. Sauces serve a particular function in the composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It defines and enriches the overall taste and its texture. Kinds of Sauces: 1. Brown – a roux-based sauce made with margarine or butter, flavor and brown stock. (Romesco Sauce) roux - a melted butter mixed with brown flour for thickening soup and grains. drippings - the juice that drips from roasting or baking meat or a sauce made from it. spice - an aromatic, pungent vegetable substance used to flavor food and beverages. seasoning - substance added to food that gives flavor and taste.

25. Module 4th yr | Lesson 2 25 2. Butter – a sauce made from melted butter or margarine to which seasonings are added. (Café de Paris) 3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or salad oil and egg. 4. Tomato – a sauce made with tomatoes and seasoned with spices and herbs. 5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning. 6. White sauce – a roux-based sauce made with margarine or butter, flour and milk, cream or light stock. A. Variation of Sauces 1. Hot Sauces – made just before they are to be used. 2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the refrigerator to chill. B. Four Basic Sauces for Meat, Vegetables and Fish 1. White sauce - its basic ingredient is milk which is thickened with flour enriched with butter. 2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour and enriched with butter and seasoning and sometimes cream. 3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon juice with seasoning for accent. 4. Savory butter- It’s the basic ingredient is butter which is creamed and blended with some other ingredients such as lemon for lemon butter, pounded lobster or shrimp for lobster and shrimp butter to give its individual flavor. C. Thickening Agents 1. Starch 3. eggs 5. flour 7. cornstarch 2. cream 4. rice 6. grains 8. water D. Common Problems in Sauce 1. discarding 3. poor texture 5. oil streaking 2. oiling-off 4. synersis (weeping) SELF- CHECK Direction: Answer the following questions on your test booklet. 1. Why are sauces important in a dish? 2. What are the differences and similarities of brown sauce and a white sauce? 3. Enumerate and differentiate the kinds of sauces REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60

26. Module 4th yr | Lesson 2 26 Activity Sheet 3.1 SUGGESTED RECIPE: Sauces Blanches (White Sauce) Purpose Butter Flour Liquid: Milk or Stock or Cream Light Sauce 1 tbsp. 1 tbsp. 1 cup General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup Thick Sauce 5 tsps. 2 tbsps 1 cup Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup PROCEDURE: 1. Heat liquid (milk or stock or mixed) as you make the roux. 2. Melt butter over low heat. Then add flour stirring with a wooden spoon or whisk for 2-3 minutes (Roux) 3. Take pan off the heat and add hot liquid gradually. Stir constantly with a whisk until smooth. For a “golden” roux, roast flour lightly first before adding butter. 4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until thickened. 5. Skim sauce made with stock, season with salt, white pepper and nutmeg. 6. Put thin layer of milk, cream or butter on top. Cover. Activity Sheet 3.2 SWEET AND SOUR SAUCE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION non-stick pot gas or electric stove wooden spoon measuring spoon measuring cup 1/3 cup 1/3 cup ¼ tsp. 1 tsp. 8 oz. 2 tbsp. 2 tsp. white vinegar white sugar ginger soy sauce pineapple tidbits, drained ketchup cornstarch

27. Module 4th yr | Lesson 2 27 PROCEDURE: 1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high, stirring constantly until all sugar has been dissolved. 2. In a small cup, mix the cornstarch with just a little water so that it is dissolved. 3. Boil the sauce and then add the cornstarch and stir until thick. 4. Refrigerate and is ready to use in a stir-fry dish. SELF- CHECK Direction: Plan for a laboratory activity prepare white sauce,(thin, medium, thick). Evaluate your finished products using the score sheet. CRITERIA FOR EVALUATING SAUCES I. Product: Good (3) Fair (2) Poor (1) 1. General Appearance a. attractive and appealing to appetite b. pleasing and has a good color combination c. ingredients cooked just right d. correct consistency not mushy/ very thick/thin consistency _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ 2.Palatability a. delicious b. tastes just right _________ _________ _________ _________ ________ ________ 3.Nutritive Value a. highly nutritious _________ _________ ________ II. Procedure: 1. Use of Resources: a. working table is kept orderly while preparing the ingredients b. used only the proper and needed utensils and dishes c. used time-saving techniques and devices 2. Cleanliness and Sanitation a. well-groomed and properly dressed for cooking, use of clean apron, hair nets, hand towel and pot holders b. sanitary handling of food 3. Conservation of Nutrients _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ ________

28. Module 4th yr | Lesson 2 28 a. proper preparation and cooking procedures _________ _________ _________ _________ ________ ________ SCORE: (maximum of 42 pts.) COMMENTS: RESOURCES: Tools and Equipment: sauce pan rotary beater wooden spoon bowl measuring cups measuring spoon Ingredients for Sauce butter flour milk salt water REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN pp. 50 -60 LESSON 4 STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES INTRODUCTION The lesson deals on the storing and reconstituting of stocks, soup, and sauces. ASSESSMENT CRITERIA: 1. Stocks, sauces and soups are stored properly to maintain optimum freshness and quality. 2. Stocks, sauces and soups are reconstituted to appropriate standards of consistency.

29. Module 4th yr | Lesson 2 29 DEFINITION OF TERMS Information Sheet 4.1 Storage of Soup, Stocks and Sauces The stock should never be put in the refrigerator while it is hot. The large volume of hot liquid can raise the internal temperature of the refrigerator to the point that the stock will cool sufficiently within two hours and may warm everything else in the refrigerator. A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. After leaving it uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside down plate to prevent evaporation which would cause the stock to become too concentrated. Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days. Storage of Starch and Sauces Sauces and starches should be kept in airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-born illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature. Storing Equipments 1. Glass/Plastic Container 2. Stock pot 3. Refrigerator Ways to Reconstitute Stocks 1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth. 2. Cool the stock as quickly as possible as follows:  Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This allows cold water to flow under the pot or as around it.  Run cold water into the sink, but not higher than the level of the stock. reconstitute – to add appropriate amount of water to sauce or soup. sauce – a thickened liquid used to flavor and enhance other food

30. Module 4th yr | Lesson 2 30  Stir the pot occasionally so the stocks cool evenly Cooling stock quickly and properly is important. Improperly cool stock can spoil in 6 to 8 hrs. 3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will keep for several months. To reconstitute stock, water, and other liquid like evaporated milk, coconut milk fruit juices may be added. Ways to Reconstitute Stocks, Sauce and Soup 1. By adding water 2. By using other liquid like evaporating milk, coconut milk, and fruit juices SELF- CHECK Direction: On a separate sheet, answer the following questions 1. Why should we avoid placing hot stock and soups in the refrigerator? 2. What are some ways to reconstitute stocks and sauces? REFERENCES: Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS pp. 190 - 195 Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007 pp. 154

31. Module 4th yr | Lesson 2 31 Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING MEAT Module No.: 2 Module Title: Selecting, Preparing, Cooking, and Storing Meat Nominal Duration: 50 Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS

32. Module 4th yr | Lesson 2 32 SELECTING, PREPARING, COOKING, AND STORING MEAT Module Title: SELECTING, PREPARING, COOKING AND STORING MEAT Module Introduction: This module covers the knowledge, skills, and attitudes required in selecting, preparing, cooking, and storing meat in a commercial kitchen or catering operation. Expected Outcome: After completing the module, you should be able to: 1. select quality meat. 2. prepare and portioning of meat. 3. cook and present meat cuts for service; and 4. store meat PRE-TEST Direction: Read the following questions carefully and choose the letter with the correct answer. Write your answer in your test note book. 1. What animal produces veal meat? a. calf b. deer c. hog d. sheep 2. Which of the following market forms of meat does not undergo chilling? a. fresh meat b. cured meat c. frozen meat d. processed meat 3. What part of the meat helps you identify the less tender cuts? a. bone b. fat c. flesh d. ligament 4. What part of the meat has the greatest amount of quality protein? a. Bone b. Fat c. Flesh d. Ligament 5. Which of the following meat cuts requires long and slow cooking temperature? a. less tender b. tender b. slightly tough d. tough

33. Module 4th yr | Lesson 2 33 6. A long – bladed hatchet or a heavy knife used by a butcher. a. butchers knife b. chopper knife c. cleaver knife d. set of slicing knife 7. Which of the cooking methods does not belong to dry heat method? a. baking b. pan broiling c. roasting d. stewing 8. When meat is cooked in steaming liquid in which bubbles are breaking on the surface, this cooking method is ____________. a. boiling b. broiling c. roasting d. stewing 9. An oil-acid mixture used to give flavor and to tenderize meat. a. brine solution b. marinade c. soy sauce and vinegar d. salt and calamansi 10. Which of the following tools is used for carving? a. cleaver knife b. fork c. platter d. razor knife LESSON 1 SELECTING MEAT INTRODUCTION The lesson deals with the different classifications of meat, its market forms, cuts and their characteristics, nutritive content and food values, the appropriate trade names and culinary terms in accordance with standard meat cuts, handling, and waste minimization of meat leftovers. ASSESSMENT CRITERIA: 1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items. 2. Offal and fancy meats are selected as required for menus. 3. Leftovers are used to minimize waste. 4. Low cost cut meat products are selected when and where appropriate.

34. Module 4th yr | Lesson 2 34 5. The best supplier for quality and price are selected according to enterprise requirements. 6. Appropriate purchase and storage techniques are used to minimize wastage. DEFINITION OF TERMS: Information Sheet 1.1 MEAT Meat refers to animal parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe, and small intestines. Meats should be loosely wrapped and stored under refrigeration. They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. The chef should separate the different kinds of meat to prevent cross-contamination. Meats should be wrapped in air-permeable paper such as butcher’s paper because air-tight containers promote bacteria growth that could result in spoilage or contamination. Variety meats and uncured pork products that have short shelf lives should be cooked as soon as possible after they are received. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days. Inspection of all meats is mandatory. After fresh meat has been inspected by an authorized inspector or veterinarian and is declared wholesome and fit for human consumption, it may already be classified into grades. Quality conformation and finish of the carcass is the basis for grading. Quality includes tenderness, juiciness and palatability. The shape, form or general outline of the side or the whole carcass is the conformation. If there is a high meat to bone ration and a high percentage of the tender cuts, it means a good conformation. Finish refers to the quality, amount, and color of the fat within and around the muscle. Market forms of meat are those cuts of meat that are ready for sale. Some cuts are fully boned and trimmed before they are ready for sale. Meats can be sold fresh, chilled, frozen, cured, and processed. Pork, lamb, veal, and beef are almost structurally identical. Being four-legged animals, they have the same number of bones mals, same number of bones with the same shapes in the same plates. slaughter – to butcher an animal for food. wastage - loss by use tender cut – part of meat that requires less period of cooking tough cut – part of meat that requires longer period of cooking vermin – small animals such as rats and mice which cause problems to humans by carrying disease and damaging crops or food.

35. Module 4th yr | Lesson 2 35 Tips on Buying the Right Kind of Meat 1. Buy meat where proper hygiene and sanitation is observed by the handler. For instance, check the meal stall’s cutting table. The table must be smooth, free from crevices and kept clean at all times. See that dust and vermin are kept away from the meat stalls. 2. Look for the inspected-and –passed stamped marks, especially in big cuts of meat. It pays to go to your favorite suki in the market while the butcher is still cutting the beef carcass into retail cuts. This will more or less help in the identification of the carcass, whether its really cow’s meat or carabao’s or horse’s. 3. Know the different meat cuts that are needed in your menu. Select meat for specific use. For example, shank and brisket for stew. The tender portion is the tender cuts that lie along the back. The less tender cuts are those involved in the excessive movements of the animal such as the leg, shoulder and neck. Remember that young animals are porous and red while white in older animals. 4. Check if the beef is fine, bright red in color with yellow fat and free from slime and off-odor. Avoid brightly off-colored meat as this indicates the use of artificial coloring like achuete. 5. When buying ground meat of good quality, select from a big cut and have it ground by the butcher in your presence. Don’t buy pre-grounded beef or pork. 6. Buy refrigerated meat in places where refrigeration facilities are available. 7. Meat should not be wrapped in newspaper, use plastic bags or other vapor resistant wrapping materials. 8. Thawed meat must be cooked immediately. 9. When storing meat to be frozen, package in convenient family size units and identify properly as to the kind of meat cuts and date of purchase. 10.Store packages correctly in the refrigerator. Refrain from overloading the freezer and provide space for the air to circulate inside the freezer. 11.Freeze quickly at zero or lower temperature. Beef should not be kept frozen for more that 12 months, while pork should not over 6 months. Frozen meat is just as good as fresh meat provided it is properly handled. 12.The use of pressure cooker, if available, shortens cooking time thereby saving fuel and improves the tenderness of the meat.

36. Module 4th yr | Lesson 2 36 Information Sheet 1.1 Different Classification of Meat Sources Meat Age 1. Hog on pig Pork 4 to 6 month old 2. Calves on young cattle Veal 1 to 3 years old 3. Cow (adult) Beef 3 years old and above 4. Deer Venison - 5. Carabao Carabeef 3 years old above 6. Goat Chevon - 7. Young sheep Lamb Not less than 1 year old 8. Sheep (adult) Mutton 3 years old and above Information Sheet 1.1Market forms and source of Beef Cuts

37. Module 4th yr | Lesson 2 37 Market forms and Source of Pork Cuts Market Forms of Meat 1. Fresh meat - meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets. 2. Chilled meat –meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter. This is available in supermarkets and specially meat shops. 3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat is sold in this form, and texture is stone hard. 4. Cured meat - are meat products that have been treated with curing agent. Examples of this form are ham, bacon, tapa, tocino and sausage. 5. Processed meat - may include not only the processed canned meat, but also preparations that are frozen such as frozen meat pies, rolled meats and others in the convenience food shelves.

38. Module 4th yr | Lesson 2 38 MEAT CUTS Types of meat cuts and their characteristics 1. Tender cuts of meat - taken from the parts of the animal where the muscles are not well-exercised and are fleshy. Example: sirloin, porterhouse, t-bone, prime ribs, tenderloin. 2. Less tender - meat cuts which come from the most exercised muscle parts of a live animal. Example: chuck, flank, rumps, hock, neck feet and shoulder. 3. Tough cuts –meat that requires a longer cooking period over low heat. Nutritive Content and Food Values of Meat Lean meat supplies great amount of high quality protein with an average of 18% of the meat. It contains all the essential amino acids. It is also a good source of phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also present in meat. The amount of energy (calories) supplied by meat varies with the fat content of animal species. Handling of Meat Fresh meat spoils quickly, so it must be stored immediately. If the animal is slaughtered and handled in a sanitary manner, there is no need to wash its meat before storing, wipe the surface with a damp cloth to remove dirt on surface. Make sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking into individual wrap. This way, you avoid refreezing portions that will be cooked at a later time and avoid bacteria to grow. Waste Minimization of Meat The correct way of purchasing or buying meat is important to minimize waste. Here are some guidelines to consider: 1. Know the desirable characteristics of each type of meat. 2. Look for the stamp of BAI which indicates that it was inspected. 3. Consider the form or cut you need. 4. Check the thickness and distribution of fat inside and outside of meat. 5. Make sure it does not have foul odor. 6. Choose young animals for more tender meats. 7. Check whether the flesh of beef is red in color and pork is pink. SELF- CHECK Direction: In a whole sheet of paper answer the following questions 1. What is the significance of connective tissues to the live animal, cooking method and eating quality of meat? 2. List common meat dishes and indicate the meat cuts used for each of these.

39. Module 4th yr | Lesson 2 39 3. What are the factors that affect meat tenderness? Juiciness? 4. What are the safety concerns that should be addressed when purchasing and preparing meat dishes Direction: Visit a public market and observe each type of meat. Using the chart, write the correct indicator of each type of meat. (Group Activity) Criteria for Selecting Good Quality Meat Characteristics Pork Beef 1. Color of Meat 2. Odor 3. Color of fat 4. Texture of Meat 5. Flesh RESOURCES:  Fresh pork  Fresh veal REFERENCES: Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp. 87-89 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, PP. 33-34 De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999, PP. 231-253 LESSON 2 PREPARING AND PORTIONING MEAT INTRODUCTION The lesson deals with the uses and characteristics of various knives for cutting meat, preparation techniques of meat cutting, and use of appropriate marinade. ASSESSMENT CRITERIA: 1. Suitable knives and equipment are selected and used prior to meat preparation. 2. Meat cuts are prepared and portioned according to menu requirements. 3. Suitable marinades are prepared and used appropriately for a variety of meat cuts.

40. Module 4th yr | Lesson 2 40 DEFINITION OF TERMS: Information Sheet 2.1 Cutting Tools, Their Uses and Characteristics Knives are used for cutting, chopping, slicing. They are the most important tools in the kitchen. 1. Butcher’s knife – is used to section raw meat.. It can be used as a cleaver to separate small joints or to cut bones. Butcher’s knives are made with a heavy blade with a saber or flat grind. 2. French knife – is used to chop, dice, or mince food. Heavy knives will have a saber or flat grind. 3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats. The thin, light blade will have a concave or hollow grind. 4. Boning knife – is used to fillet fish and to remove raw meat from the bone. It will have a concave grind on a thin, light blade. Butcher Knife with 10-inch (25cm) blade and pointed tip French Knife with 8-inch (20 cm) to 12-inch (30 cm) blade and pointed tip. Roast Beef Slicer with 12-inch (30 cm) blade and rounded tip. Boning knife with 5-inch (12.7 cm) to 6-inch (15 cm) thin blade and pointed tip. portion - a part of whole or to divide into parts marinade – an oil-acid mixture used to give flavor and to tenderize meat. suitable – appropriate seasoning – a spice for enhancing the flavor of food butcher – a person who slaughters animals for food.

41. Module 4th yr | Lesson 2 41 Cooking Methods Suitable to Different Meat Cuts 1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib roast, the cooking method is dry heat method. a. Roasting – the meat is cooked over live coal or oven. Roasting Internal Temperature of Meat Rare 140°F(60°C) Medium155°F(70°C) 165°F(75°C) Internal temperature of meat increase 2° to 3° Centigrade or 5° Fahrenheit during roasting period. High Heat Roasting: 1. Sear meat 240°C or 475°F for the first 15 minutes until crusted on the outside. 2. Roast at 180°C or 350°F for remaining time. Bone-in per 500g Boneless per 500g Rare 10 – 12 mins 8 – 10 mins Medium 12 – 15 mins 10 – 12 mins Well done 15 – 18 mins 15 – 18 mins For tenderloin roast whole fillet cook at 240°C (475°F) at seven minutes per 500 g. for rare and 10 minutes 500 g. for medium French standards for degrees of doneness of meats use slightly less cooking times. Low Heat Roasting: This method uses the same cooking time for both boned and boneless roasts. Roast at 150°C or 300°F. Medium 20 – 25 per 500 g. Well done 30 – 35 per 500 g. b. Pan broiling – the meat is placed in a hot frying pan over the sources of heat instead of under it.

42. Module 4th yr | Lesson 2 42 c. Broiling – Cooking by radiant heat. Food is placed on a rack either below or between the gas or electric heat source. The rack is positioned 3 to 6 inches from the heat source, depending on the type and intensity of the heat d. Pan frying – Cooking in a moderate amount of fat in a pan over moderate heat. Grilling or Pan Frying Steak Names Thickness Rare Medium Flank Steak ½ - 1” 3 – 4 mins/ side 4 – 5 mins Top Round 1” 4 – 5 mins/ side 6 – 7 mins Tenderloin 1 ½” 5 – 6 mins/ side 7 – 8 mins Top Sirloin ¾ - 1” 3 – 4 mins/ side 6 mins Ribeye 1” 3 – 4 mins/ side 6 mons 2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder can be cooked through the dry heat method such as the following. a. Boiling – Cooking food in a liquid that is bubbling rapidly. b. Braising – a method of cooking that combines cooking in fat with the addition of moisture. Food is browned in a small quantity of fat, and then cooked slowly in liquid in a covered utensil. c. Stewing – cooking in a small amount of water, either by boiling or simmering.

43. Module 4th yr | Lesson 2 43 Meat Marinade A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat are soaked to absorb flavors and become tender before cooking A marinade makes meat better by adding moisture, increasing tenderness and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork, poultry, fish or seafood. SELF- CHECK Direction: Answer the following: 1. Enumerate marinades for beef and their uses in various cuisines. 2. List marinades for pork and the cooking processes to be used. REFERENCES: Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 Activity Sheet 2.1 SUGGESTED RECIPES: SWEET MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION knife chopping board measuring cup measuring spoon wooden spoon mixing bowl 1 cup 1/3 cup 1/3 cup ¼ cup 2 cloves 1 teaspoon ¼ teaspoon crushed pineapple soy sauce honey cider, vinegar garlic, minced ginger powder powered cloves Prep Time: 6 minutes PROCEDURE: Mix all ingredients together and use immediately. The marinade can be stored in airtight container for up to 7 days. Activity Sheet 2.2

44. Module 4th yr | Lesson 2 44 TASTY BEEF MARINADE TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon ½ cup 4 tbsp. 2 stalk 2 tbsp. 2 tbsp. ½ tsp. ¼ cup 2 tsp. 5 large soy sauce sugar green onions, minced grated fresh ginger sesame oil ground pepper vinegar sesame seeds, toasted and garlic cloves, minced fine crushed to a paste PROCEDURE: Combine all ingredients with sugar in a jar with tight fitting lid. Shake well before using. Best for marinating or for grilled Korean (bulgog). SELF- CHECK Direction: Below is the chart of beef cuts. Label each cut or part correctly by using the beef chart REFERENCES: 1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29 LESSON 3 COOKING AND PRESENTING MEAT CUTS FOR SERVICE INTRODUCTION The lesson deals with the preparation and cooking of meat for service, carving using appropriate tools and techniques. ASSESSMENT CRITERIA: 1. Appropriate cooking methods are identified and used for meat cuts. 2. A variety of primary, secondary and portioned meat cuts are cooked and presented to standard recipe specifications.

45. Module 4th yr | Lesson 2 45 3. A variety of offal are cooked and presented according to standard recipes. 4. Meat cuts are portioned and served according to menu requirements. 5. Meats are carved using the appropriate tools and techniques considering: 1. Meat structure 2. Bone structure DEFINITION OF TERMS Information Sheet 3.1 Meat is cooked for various reasons. It improves the palatability, quality, increase tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and the attractiveness of the original color, form, and texture; to destroy harmful organism and substances to ensure that food is safe for human consumption; and to improve digestibility. Cooking Methods Using Various Meat Cuts and Meat Types BEEF MEAT CUTS COOKING METHODS Brisket Chuck Flank Fore shank Hind shank Loin end Plate Neck Ribs Round Rump Short loin Punta Y Pecho Paypay Kampto on kabilugan Ken chi Ken chi Kadera Tadyang on liempo Leeg Castillas Pierna Corta Tapadera Kadera Simmer, corned beef Braise, simmer, pot Roast Stew Stew, braise Stew, braise Broil, roast, steak Stew, fry, broil Fry, boil Broil, roast Braise, roast Braise, roast Broil, steak PORK MEAT CUTS COOKING METHODS Ham Shoulder Hock Leg Shank Sirloin Head Picnic Loin Pigi Butt Pata Ken chi Ulo Kasim Lomo Roast, broil, pan broil, fry Roast, broil, pan broil, fry Boil, stew, braise Braise, stew, boil Stew, braise, boil Roast, broil, fry Braise, stew carve – to decorate with designs cut on the surface. range – length of cooking razor – a sharp–edged instrument used especially for shaving platter – a large, shallow dish for holding and serving food.

46. Module 4th yr | Lesson 2 46 Broil, roast, fry Broil, roast, pan broil LAMB MEAT CUTS COOKING METHODS Fore shank Loin Shoulder Rib Hind Shank Leg Chops Ribs Ken chi Lomo Butt Costillas Stew, braise Roast, Broil Roast Stew, Braise Roast Steak Roast ORGAN LOCAL NAME SOURCE SUGGESTED RECIPES OF COOKING METHOD Tongue Tripe Librilyo Liver Brain Heart Lungs Kidney Blood Ears Skin Dila Tuwalya Libro-libro or tuwalya Atay Utak Puso Baga Bato Dugo Tenga Balat Beef and Pork Beef Beef Beef and pork Beef and pork Beef and pork Beef and pork Beef and pork Pork and beef Pork and beef Pork and beef Pastel de Lengua pie Meudo, goto, callos Kilawin Sarsa ng lechon Braise, kilawin, batchoy Misua soup Kilawin, batchoy Kilawin, bopis Batchoy, bopis Dinuguan Tokwa, kilawin Sitsaron COOKING RANGE OF MEAT DISHES APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT CUT THICKNESS WEIGHT TOTAL MINUTES TO COOK AT 350°F Beef Club Steak Porterhouse Steak T-bone Steak Sirloin Steak Ground Beef Patties 1-1½ inches 1-1½ inches 1-1½ inches 1-2 inches 1-1¼ pounds 2-2½ pounds 1½-2 pounds 3-4¼ pounds ¼ pounds 15-30¹ 20-35¹ 20-30¹ 20-35¹ 15-25¹ Lamb Chop Ground Patty 1-1½ inches 3-5 ounces 4 ounces 12–22 18 Ham Slice, Untenderized Slice, Tenderized Bacon ½ - 1inches ½ - 1 inches 1-2 pouch 1-2 pouch 20-30 10-20 3-5 3-5

47. Module 4th yr | Lesson 2 47 Canadian Bacon Organ Meats Liver ½ - ¾ inch 3-5 ounces 6 APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT CUT MINUTES PER POUND Beef Standing Ribs Rare Medium Well-done 18 to 20 at 300°F. 22 to 25 at 300°F. 30 to 35 at 300°F. Rolled Ribs Rare Medium Well- done 28 to 32 at 300°F. 32 to 38 at 300°F. 40 to 48 at 300°F. Veal Leg Loin Shoulder 22 to 25 at 300°F. 30 to 35 at 300°F. 30 to 35 at 300°F. Lamb Leg Shoulder-Roll Shoulder-Cushion 30 to 35 at 300°F. 40 to 45 at 300°F. 30 to 35 at 300°F. Pork Cured Untenderized Ham Cured Tenderized Ham Fresh Loin Fresh Shoulder 25 to 28 at 300°F. 15 at 300°F. 30 to 35 at 350°F. 35 to 40 at 350°F. CARVING MEAT Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. TOOLS IN CARVING There are only few tools required for carving. A razon-sharped knife and a fork are needed. The first platter should be large enough to hold the roast as well as the carved meat and the second platter for the slicers. TECHNIQUES IN CARVING 1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts since they are firmer, easier to carve, and loose fewer juices when cut. Meat which has had some or all of the bones removed will generally be easier to carve.

48. Module 4th yr | Lesson 2 48 2. Cook to appropriate doneness. Beef roasts which are medium-rare or medium are easier to carve than those which are well done. (See temperature table in Cooking and Preparation) 3. Let rare roasts "set" for about ten minutes before carving. This will allow the roast to become a little more firm and it will lose fewer meat juices when carved. 4. Remove strings, skewers, etc. in the kitchen. However if you are carving a stuffed roast or a rolled piece of meat which may fall apart when carving, leave one or two of the strings tied around the roast while carving. 5. Allow elbow room at table for the carver. 6. Be comfortable - stand or sit. You may find carving easier while standing as you will be able to apply greater pressure to the carving knife. Carving 1. Anchor meat with a fork while carving. Try to avoid puncturing the roast too many times as some of the meat juices will escape with each puncture. 2. Carve on a large plastic or wood carving board. If possible carve on a board with a "well" or a "lip" to catch the meat juices 3. Carve with a thin bladed, sharp knife. 4. Carve uniform, attractive slices perpendicular to the grain of the meat. Carving perpendicular to the meat grain may not be possible when carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick. 5. Finish carving then serve meat on hot plates. SELF- CHECK Direction: Answer the following questions 1. What are the cooking methods of the various cuts of beef? 2. What are the tools used in carving meat? REFERENCES: De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-253 Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, pp. 33-36 Activity Sheet 3.1

49. Module 4th yr | Lesson 2 49 SUGGESTED RECIPES: BEEF CURRY TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon 2 pounds ½ cup 1 tbsp. 3 tbsp. 1 tsp. 2 cloves 1 cup 1 small 1 tbsp. 1 tbsp. 1/8 tsp. 1 tbsp. 1 tsp. chuck, cut into 1” cubes water or beef stock vinegar canola oil cinnamon garlic coconut milk onion, sliced thin patis grated ginger pepper curry powder salt PROCEDURE: 1. Heat oil in skillet, over medium high heat. Brown beef cubes on all sides, a few pieces at a time. Set aside in a bowl. 2. In same skillet, brown garlic in remaining oil, add to beef cubes in bowl. Add onion and leave alone until they are brown and caramelized, about 3 – 5 minutes. Stir in ginger and curry powder until mixture is well browned. 3. Return beef cubes to the pan. Add water, vinegar and cinnamon; simmer covered, and cook until broth thickens, about 5 minutes. Taste and complete the seasoning. Preparation and cooking time: 60 minutes Activity Sheet 3.2 GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND WARM CHIPOTLE SALSA TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION blender refrigerator knife chopping board mixing bowl wooden spoon oven electric grill measuring cup 2kg 60 g 1clove 30 ml 5 ml 2ml 1ml 0.5 ml 60 ml 30 ml 1 clove Beef tenderloin Onion, chopped fine Garlic, chopped fine Chile powder Salt Dried oregano Ground cumin Cinnamon Lime juice Olive oil Garlic unpeeled

50. Module 4th yr | Lesson 2 50 500 g 2 can 10-15 ml 1.5kg to taste Plum tomatoes or small tomatoes Whole chipotle chiles in adobo Sauce from the can chiles Sweet potato Salt PROCEDURE: 1. Trim fat and membranes from the tenderloin. 2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin, cinnamon, lime juice and oil. 3. Coat the meat with this mixture. Wrap and refrigerate several hours or overnight. 4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10 minutes. 5. Remove the skin from tomatoes and garlic, place them in a blender. 6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped the chiles. 7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to make a coarse puree. Add more salt if needed. 8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop out the flesh. Pass through a food mill to puree. Season lightly. 9. Scrape the onions and garlic off the meat (they will burn if left on). 10.Grill the meat until just well done. Be careful not to overcook, or the meat will be dry. 11.To serve, place 3oz (90g) sweet potato puree on the plate. Slice the meat across the grain into medallions. Arrange 5oz (150g) meat on top of the sweet potato. Drizzle with 1 ½ oz (45mL) tomato chipotle salsa. Activity Sheet 3.3 BEEF STEW TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon saucepan 2 pounds 1 cup 1/3 cup 2 pcs. 3 tbsp. 2 pcs 1 large 1 tsp. 1/8 tsp. 2 cloves 1 stalk 1 cup 1 tbsp. 2 tbsp stewing beef, cubed hot water, 1 bay leaf flour potatoes, diced canola oil carrots, diced onion chopped salt pepper garlic, minced celery stalk chopped canned of chopped fresh tomatoes soy Worcestershire sauce chopped parsley

51. Module 4th yr | Lesson 2 51 PROCEDURE: 1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over medium high heat, brown beef on all slides, a handful at a time. Set aside 2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until beef is tender, stirring occasionally. Add ½-1 cup more water as needed. 3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30 minutes until potatoes are done. Taste and correct seasoning. 4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir the solution into broth until well blended for about 5-7 minutes Preparation and cooking time: 2 hours, 30 minutes Serve 6 to 8 Cooking Tips: For stewing beef, coat the beef cubes lightly with flour before cooking to increase the amount of browning and help thicken the broth. Browning the beef cubes before adding liquid gives beef stew a rich color and flavor. Brown beef in batches to avoid overcrowding the pan. BEEF TAPA (Fried Seasoned Beef) TOOLS AND EQUIPMENT INGRIDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan mixing bowl brush pan refrigerator 2 to ½ pounds 2 tsp. 2 tbsp. ¼ cup ¼ tsp. 3 cloves flank steak salt brown sugar vinegar ground pepper garlic, crushed canola oil for frying PROCEDURE 1. Cut flank steak in half lengthwise, cut each half crosswise into thin slices. Pound slices, between wax paper, with a small iron skillet until very thin. 2. In a large bowl, combine remaining ingredients, except oil, add beef slices and marinate, covered, in the refrigerator for at least one day or overnight.

52. Module 4th yr | Lesson 2 52 3. To cook, place a large cast iron skillet over minute more. Place meat in a single layer in skillet, well spaced so slices don’t touch each other, cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough. 4. Transfer meat to plate, repeat with remaining slices. Brush pan with small amount of canola oil before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried. Preparation and cooking time: 45 minutes SELF- CHECK Direction: Prepare and cook meat dishes and rate your finished products using the score card below. ( Group Activity) SCORE CARD EVALUATION OF FINISHED PRODUCT NAME OF RECIPE: ______________________________________ Good Fair Poor (5) (3) (1) 1. Product a. General Appearance: _____ _____ _____  attractive and appealing to appetite  pleasing and good color _____ _____ _____  ingredients cooked just right; _____ _____ _____ b. Palatability:  delicious taste _____ _____ _____  moderately delicious _____ _____ _____ c. Nutritive Value  highly nutritious _____ _____ _____ 2. Procedure a. Use of Resources:  used complete utensils _____ _____ _____  used only the proper ingredients _____ _____ _____ needed b. Cleanliness and Sanitation  well-groomed and properly dressed _____ _____ _____ c. Conservation of Nutrients  preparation and cooking procedure _____ _____ _____  following the recipe correctly _____ _____ _____ Comments: _____________________________________________________________

53. Module 4th yr | Lesson 2 53 RESOURCES: Tools and equipment knives oven chopper chopping board frying pan casserole ladle platter Ingredients for the recipe REFERENCES: De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-253 Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, pp. 33-36 LESSON 4 STORING MEAT INTRODUCTION The lesson deals with the proper storage and thawing of meat. ASSESSMENT CRITERIA: 1. Fresh and plastic vacuum-packed meat are stored correctly according to health regulations. 2. Fresh meats are aged and stored properly to maximize and maintain quality. 3. Frozen meats are thawed in accordance with enterprise procedures. DEFINITION OF TERMS perishable – food that gets easily spoiled or decayed freeze – to preserve meat by refrigeration below freezing point frozen – subject to long and serve cold, chilly or cold manner thaw – to become liquid or soft due to the temperature rising above freezing point

54. Module 4th yr | Lesson 2 54 Information Sheet 4.1 Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be used within a few days (2-4days) it must be kept in the chiller section of the refrigerator. If you intend to keep it longer, store in the freezer. Principles and Practices of Storing, Freezing and Aging of Meat. Because meat is a highly perishable food item, extra care and attention are needed to ensure that a high quality, wholesome product is served. Unwholesome and spoiled meat are caused by bacteria and other microorganisms. This contamination generally occurs during cutting and processing. These bacteria require three conditions for growth. 1. Low acidity (near neutral pH) level within the meat. 2. Inadequate supply of water or other moisture, such as meat juices; 3. A warm temperature – generally between 45 degrees and 127 F. To prevent spoilage and the possibility of food borne illness, precautionary measures must be taken to control these three factors. The safety measures to be followed vary depending on the form or type of meat product. Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as much time possible. It is best to select fresh meat items last when shopping.  Store fresh meat in the coldest part of the refrigerator.  Use a thermometer to locate the best spot.  Leave the meat in its original wrapping if it is to be used within two days.  For a longer storage, rewrap the meat. Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent in the “warm” temperature range which is optimum for bacterial growth. This can be done by:  Providing plenty of air circulation around the meat.  Placing the meat in a pot, or boiling and immersing it in cold water. All cooked meat should be used within a week of the initial preparation, or properly wrapped and frozen for later use. Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked pork and sausage products. The heating, smoking and processing of these items inactivate most bacteria and enzymes. Leave these products in their original wrapping to prevent further contamination. Do not freeze luncheon meat. Canned Meat. Canned meats come in two varieties- those that require refrigeration, such as hams, and those that do not, such as chili con carne, corned beef and dried meats. The best rule to follow for storage is to read the can label carefully and follow instructions. Most canned meat that do not require refrigeration have relatively long shelf life. Canned meat should never be frozen.

55. Module 4th yr | Lesson 2 55 Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below. After the meat is frozen, maintain the temperature at 0oF or lower. Most chest – type and side by side freezers are able to maintain this temperature while most ice compartments in refrigerators do not. Therefore, it is not recommended to store meat in the ice compartments. Limit freezer storage time on all meats to maintain their optimum quality and freshness. Freezing meat will not improve its quality, but it will retain its natural color, flavor, texture and nutritional value. How to Freeze Meat The first step in successful freezing is choosing a high quality product. Freezer storage will not improve the quality of meats so it is advisable to choose cuts that are brightly colored, well-marbled and fresh. Before wrapping, trim away excess fat and bone to make a smaller package that is less likely to tear. Select a wrapping material that is air and moisture proof, such as a freezer type paper, aluminum foil, and plastic wrap or airtight casserole dishes. Wrap only the amount needed per meal to help cut down leftovers. Place wax paper between chops, steaks and patties so they can be separated while still frozen. Use an air and moisture proof wrapping material, such as freezer paper, aluminum foil or plastic wrap. Wrapping instructions 1. Place meat in the center of wrapping material. With several cuts, place an interleaf of waxed paper between cuts for easier separation. Large cuts may need to be divided for easier thawing and preparation. 2. Bring the edges of the wrap together and fold at least twice. 3. Smooth the wrapping material against the meat to force air out. Smooth the ends of the wrap and fold them into triangles. Ends may be double folded toward the package to seal out air.

56. Module 4th yr | Lesson 2 56 4. Fold the ends under the package and seal with freezer tape. Label each package with the name of the cut, date and numbers of servings or weight. The last but most important step is to label all packages with the contents, weight and/or number of serving and date. This will help in the use of a “First-in, first-out” system. Maximum Storage Recommendations for Fresh, Cooked and Processed Meats. Thawing Frozen Meat Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7 hours per pound depending on the size and thickness of the cut. Frozen meats need not to be thawed before preparation, but cooking time will increase it by 15 to 20 minutes per pound. Aging Meat Aging. Aging of meats, particularly beef is a time-honored practice improving palatability in temperate countries. This practice improves the tenderness and flavor of meat. There are two general methods of aging: dry and wet Meat Refrigerator Freezer** Beef (fresh) 2 to 4 days 6 to 12 months Veal (fresh) 2 to 4 days 6 to 9 months Pork (fresh) 2 to 4 days 3 to 6 months Lamb (fresh) 2 to 4 days 6 to 9 months Ground beef, veal, and lamb 1 to 2 days 3 to 4 months Ground pork 1 to 2 days 1 to 3 months Variety meats 1 to 2 days 3 to 4 months Luncheon meats 1 week Not recommended Sausage, fresh pork 1 week 60 days Frankfurters 4 to 5 days 1 month Bacon 5 to 7 days 1 month Smoked ham, whole 1 week 60 days Ham slices 3 to 4 days 60 days Beef, corned 1 week 2 weeks Leftover cooked meat 1 week 2 to 3 months Sausage, smoked 3 to 7 days Sausage, dry & semi-dry (unsliced) 2 to 3 weeks Meat pies (cooked) 3 months Swiss steak (cooked) 3 months Stews (cooked) 3 to 4 months Prepared meat dinners 2 to 6 months

57. Module 4th yr | Lesson 2 57 Dry Aging. Dry aging is the original method. This is carried out in controlled environment with temperatures of 0° to 2°C, 80 to 85% relative humidity air flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered meat is hung in rails in controlled rooms. During this time, enzymes within meat are tenderer. Some disadvantage of this method is the time element, and the weight losses from both the evaporated water and the trimming of the crust that forms. However, this is the preferred method of most professional chefs because of the flavor advantage. Wet Aging. Wet aging is done when the meat cuts are vacuum packed in waterproof-plastic materials and boxed for distribution. The package barrier prevents moisture and weight loss. The aging happens during the transportation and/ storage of the packed chilled meat. There is a debate as to which is the better method. The answer is best determined by analyzing the costs and the benefits of each of the methods. Wet aging wins out in convenience and cost but dry aging is the method preferred by fine dining customers who are capable of paying for the extra cost. Hanging Method. The Method of hanging the carcass during aging and or chilling has been found to affect tenderness as well. The common practice is to hang carcass by the heel of the hind leg. A method develop in New Zealand is that of hanging by the pelvic girdle, so the carcass looks like it is standing in its natural way. It was found out that this method leads to more tender meat apparently due to the fact that the muscle fibers stretches and thins out making them more tender. SELF- CHECK Direction: Answer the following questions in one half sheet of paper. 1. What is aging? 2. Why is aging applied to meat? 3. What are the two general methods of aging? Direction: Demonstrate how to freeze meat. Follow the wrapping instructions (Group Activity) RESOURCES: Raw Materials  Fresh pork  Fresh beef/ veal Equipment  Freezer  Refrigerator Supply and Materials

58. Module 4th yr | Lesson 2 58  Freezer type paper  Aluminum foil  Plastic wrap  Airtight casserole dishes REFERENCES: 1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253 2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89

59. Module 4th yr | Lesson 2 59 Unit of Competency: PREPARE PORTION-CONTROLLED MEAT CUTS Module No.: 3 Module Title: Preparing Portion-Controlled Meat Cuts Nominal Duration: 5O Hrs. Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS

60. Module 4th yr | Lesson 2 60 PREPARE PORTION-CONTROLLED MEAT CUTS Module Title: PREPARING PORTION-CONTROLLED MEAT CUTS Module Introduction: This module deals with the specialized skills, attitudes, and knowledge required to select quality meats, to break down primary and secondary cuts into portions, and to prepare a selection of meat products. Expected Outcome After completing the module, you should be able to: 1. purchase good quality meat; 2. prepare and produce a variety of portion-controlled meats; 3. prepare and produce meat products; and 4. store meat cuts and meat products. PRE-TEST Direction: Answer the following questions. Write only the letter of the correct answer. 1. To which meat cut do internal organs belong? a. less tender cuts b. tender cuts c. tough cuts d. variety cuts 2. Where should meat products be stored? a. crisper b. dry shelf c. freezer d. cold shelf 3. Which of the following is the most tender cut of beef? a. chunk b. tenderloin c. sirloin d. round cut 4. When buying meats, you should first consider its _____________. a. price b. quality c. brand d. round cut 5. What is your primary consideration when storing goods? a. size b. expiration date c. fragility d. quantity

61. Module 4th yr | Lesson 2 61 6. These are taken from the internal organs of animals. a. variety cuts b. less tender cuts c. tough cuts d. tender cuts 7. A slaughtered animal is called ______________. a. a carabeef b. a pork c. a poultry d. a carcass 8. The most common method of preserving meat is________________. a. salting b. refrigerating c. curing d. drying 9. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat a. drying b. curing c. freezing d. salting 10.The following are the characteristics of good quality pork, except _____________. a. breast is plump b. flesh is pink c. no foul odor d. texture is fine and firm LESSON 1 PURCHASING QUALITY MEAT INTRODUCTION The lesson deals on purchasing meat in the market based on quality specifications and request. ASSESSMENT CRITERIA: 1. Meats are purchased based on quality specifications and standard. 2. Wastes are minimized through appropriate purchase and storing techniques. 3. Meats are inspected for signs of parasitic infections and other contamination.

62. Module 4th yr | Lesson 2 62 DEFINITION OF TERMS Information Sheet 1.1 Purchasing of meat Purchasing involves obtaining the necessary foods in the right quantity, and quality, at the right time, the right place, and for the most economical price. A quality-control program in food establishment should ensure that only food which meet written specifications are purchased from reputable vendors. The best purchaser considers price, supply, demand, transportation and storage cost before placing an order. Food can easily become contaminated during the various stages of the food flow from purchasing, storing, preparation, holding, and serving. Time and correct temperature need to be monitored closely. The money paid for purchasing food items determine largely the costs that the patrons have to pay. The quality of the food offered will depend upon the grades, type and characteristics of the food item that is purchased. It is important that the ones who buy food item and supplies has experience in the food business. He or she should be knowledgeable on the basic cuts of meat. He or she must also be familiar with the markets, crop conditions, and current trends. Consumer Aids A good shopper knows how to get better value for his or her money. There are consumer aids available to help you shop wisely. These include advertising, coupons, labels, unit pricing, and open dating. Advertising. Is a form of communication used to persuade an audience (viewers, readers or listeners) to take some action with respect to products, ideas, or services. Advertising messages are usually paid for by sponsors and viewed via various traditional media; including mass media such as newspaper, magazines, television commercial, radio advertisement, outdoor advertising or direct mail; or new media such as websites and text messages. Food labels. Labels could help you identify the food, inform you about the form, nutritional content, additives if any, and dietary properties. The name and staple - a principal raw material or commodity perishable – subject to decay or spoilage. stamped – inspected the product for approval contamination – unintended presence of a harmful substance or disease-causing microorganisms in food. HACCCP – a food safety system that focuses on the flow of food in a food-service operation to reduce the risk of food borne outbreaks. Aerobic – microorganism that can live with air. HACCCP – Hazard Analysis Critical Control Point. NMIS – National Meat Inspection Service

63. Module 4th yr | Lesson 2 63 address of the manufacturer or the packer-distributor should be printed clearly. The net content of the product is usually given in metric units. However, if the ingredients are not listed on the label, it means that a standard of identity has been set up for that particular product. Unit pricing. This is the cost per gram or item. This system helps you make choices in terms of cost. Open dating. This consumer aid helps the shopper judge the freshness of the food. This refers to the date appearing on packaged foods, which can be easily read and understood. Usually you find these dates on perishable products such as bread, dairy foods, and refrigerated or ready-to –cook foods. Keep in mind that open dating does not ensure freshness. Storage, handling, and temperature affect the quality of the food. Buying Meat The most common fresh meat available in our markets are beef, pork, and entrails. The entrails of a variety of meat include edible internal organs such as the liver, heart, lungs, kidneys, spleen, tripe, intestines, and brain. These are usually cheaper than other meats and can be cooked in many ways such as dinuguan, bachoy, or callos. Ways to Purchase Food Food is purchased through open market, sealed-bid buying, contract buying, and future buying. Open market. Foods, particularly perishables are bought from one vendor to another offering the lowest price. Open market purchasing may be done through orders or by going directly to the market. Sealed-bid buying. Government agencies and some institutions are required to purchase goods or supplies under sealed bids. Sealed bids contain the list of commodities and the prices requested by the purchasing institutions. Bids come from two or more vendors. When bids are opened, award is given to the lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of paper work is involved, prices are unreasonably raised, and there is a possibility of favoritism. Contract buying. Perishable goods and staples like bread, flour, spices, condiments, and grocery items purchased under this method provide quality and consistent prices. Future buying. Large establishments buy their food supplies under a contract that has been agreed upon. Prices are set when the orders are placed. Contract is good for thirty days delivery. This type of buying is good for canned goods and non-perishable items.

64. Module 4th yr | Lesson 2 64 Where to shop Food is sold in large and small grocery stores. Large shopping malls may have a wide selection of food items you need. Supermarkets. These operate on a self-service basis. They vary in size. Most carry general merchandise ranging from drugs and beauty items to clothing. Clubs and cooperatives. These associations are composed of neighborhood residents who buy direct from wholesalers and, thereby, save money. This is an economical way to buy food if well organized and run efficiently. 24-hour convenience stores. These are neighborhood self-service stores or large supermarkets, open 24 hours a day for consumer convenience. Prices may be slightly higher because of increased costs of staying open all day all night. Specialty stores. These stores specialize in one type of food like dairy stores, bakeries, meat shops, cheese stores, and ethnic food stores. Delicatessens. These establishments sell ready–to-eat foods such as meat, cheese, sausage, barbecues, and salads. Some may sell ethnic foods. Wet markets. These are large markets selling products outdoors. There are many different vendors, each with a separate counter or stall. Roadside stands. These are stalls along the road selling products abundant during harvest season only. Most products are picked fresh but are not refrigerated so products may lose quality. Pick-your-own. Some farms allow buyers to pick or harvest by themselves. The strawberry farm in Baguio is an example of this. Classification of Food Purchases: 1. Perishable foods – are usually bought in open markets. 2. Staple foods – are generally purchased under contract from supermarkets or groceries under contract. Ex. Flour, sugar, etc. 3. Contract items – are purchased on a contractual, basis. Food items are delivered as ordered and paid within the duration of the contract. Ex. Bread, rice, etc. Factors that Determine Quality of Meat: 1. The species of animals 2. The quality of animal feeds 3. The health of the animal 4. The treatment before slaughtering 5. The sanitation in the slaughter house, packing plant and food service facility 6. The bleeding and skinning process 7. The chilling process of the slaughtered carcass 8. The sanitation, temperature and the condition of meat cutting and processing area 9. The sanitation of equipment and implements in the kitchen 10. The conditions of the distribution system 11. The temperature control all work, distribution and storage system

65. Module 4th yr | Lesson 2 65 MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA Receive at 40°F or lower Beef Color: Bright cherry red Lamb Color: light red Pork Color: pink lean meat white fat Texture: Firm and springs back when touch Color: Brown or greenish, brown, green of purple blotches; white or green spots Texture: Broken cartons, dirty wrapper, or torn packaging Meat must display mandatory inspection stamps indicating that it has been inspected for sanitary standards by the Department of Agriculture Grading stamps on the product indicate the level of quality and are not mandatory Meat Inspection and Grading Inspection and grading of meat provide protection and many benefits to consumers, farmers, processors and distributors. Meat inspection is a requirement in every packing house or processing plant throughout the world. Rigid standard and processing under sanitary conditions are enforced. They are all stamped to indicate fitness for human consumption. The examples are live animals prior to slaughter, as well as animal carcasses. The safety of meat supply in the Philippines is the responsibility of the National Meat Inspection Service, an agency of the Department of Agriculture. Republic Act 9296 signed into law in May 2004, embodies the protection of human and animal health against hazards in meat from farm produce to processed meats. The law specifically mentions the application of the HACCP approach to ensure meat safety. The NMIS has put in place a system of accrediting slaughterhouses and dressing plants in the country. Those with AAA accreditation are allowed to export their products; those with AA are allowed to bring the meat to other provinces and regions in the country. Those with A rating are allowed to sell within the province. Unfortunately, there are still many slaughterhouses that have not been accredited. Furthermore, in many communities, animal may be slaughtered even without the benefit of a sanitary inspector. Sources of Contamination in Food 1. Botulism – is caused by aerobic bacteria 2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat and infection of human. 3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and vomiting 4. Salmonellosis – occur within 6- 48 hours 5. Streptococcus – occurs within four days. Symptom is nausea.

66. Module 4th yr | Lesson 2 66 Key concerns of fresh meat safety are presence of parasitism, contamination with pathogens due to improper slaughter methods and unsanitary handling. For cooked meat, the issues may be the meat is not properly cooked. Routing meat inspection looks for signs of parasitic infection so heavily infested meats are condemned. Parasites undetected during such routine examination are easily killed by adequate cooking. Safe Cooking Temperatures for various meat MEAT °C °F Beef, rare 52 125 Beef, medium 57 135 Beef, medium well 68 155 Beef, well done 71 160 Ground beef 74 165 Pork 71 160 SELF-CHECK A. Direction: On a separate sheet of paper, answer the following questions 1. What are the aids to consumers that can help them shop wisely? 2. What are the ways to purchase meat? Which do you think is the best place to buy quality meat? Explain 3. How can you tell if the meat is in good conditions? 4. Why is meat considered hazardous when not properly handled? 5. Why should pork be well cooked? B. Direction: Do the following activities 1. Prepare a market list of food items needed in the recipe. Classify your list accordingly. 2. Do the marketing from your family. Record the cost of each item you bought. Describe the quality of each. RESOURCES: Ingredients for the recipe REFERENCES: Lilia L. Chavez, Sonia Y. De Leon and Virginia S. Claudio; BASIC FOODS FOR FILIPINOS 4th Editions pp. 56 - 60

67. Module 4th yr | Lesson 2 67 LESSON 2 PREPARING AND PRODUCING A VARIETY OF PORTIONED AND CONTROLLED MEAT INTRODUCTION The lesson deals on how to select, prepare, and produce a range of portioned controlled meat. ASSESSMENT CRITERIA: 1. Suitable ingredients and utensils are specified and selected according to recipes. 2. Meats are precisely cut to required portion size. 3. Portion-controlled meats are weighed, trimmed, and boned in accordance with enterprise recipes. DEFINITION OF TERMS Information Sheet 2.1 CUTTING MEAT The process requires skills. The meat cutter must know something about the anatomy of animals and the methods of fabrication. The ability to identify the characteristics of the muscles in the tissues between them, the shapes and type of bones, the location and layer of fat will help the meat cutter perform his task. He must also know the preparation methods for the various cuts of meat. Proper use of tools and equipment and knowledge of safety and sanitation practices will protect both the workers and the customers. Ingredients used for Preparing Meat Cuts 1. salt 6. anizado wine 2. black pepper 7. phosphate 3. praque powder 8. pickles 4. oil of anise 9. bayleaf 5. oregano 10.banana catsup Utensils, Machinery and Equipment for Meat Preparation 1. Slicers 6. Smokers 2. Knives 7. Pickling rate 3. Cleavers 8. Vacuum packer emince – trim away thin pieces flank – the fleshy section of the side between the last rib and hip cured - to preserve meat as by salting, smoking and aging.

68. Module 4th yr | Lesson 2 68 4. Saws 9. Robot coupe 5. Sausage casing machine Trimming and Boning Pork Loin 1. Remove all excess fat that covers the edge of the loin to expose the tips of the ribs bones. 2. Make smooth strokes along the bones to free the meat. Pull the meat away to make it easy to see. 3. When all the meat is freed from one side of the bones, turn the loin over the free meat from the other side. Here, the tenderloin is being gently cut from the bones. Trimming and Cutting Beef Tenderloin 1. Work the tip of a knife under the silver skin. Hold the end of the silver skin tight against the meat and glide the knife blade just underneath. Angle the blade upward slightly so that only the silver skin is cut away. 2. Cutting Emince - slice meat into evenly shaped pieces that are approximately two inches square. Use a sharp knife to trim away thin pieces, known as emince. Boning a Leg of Veal 1. Pull the flank away from the leg. Use a boning knife to cut through the tissue and fat connecting the leg. 2. Turn the leg and probe with knife and fingers to locate the pelvic and knuckle bones connecting joint. Cut down to the joint and then through the ligaments to separate these bones. 3. Follow the meat’s natural seams and cut through the meat to the bones. Cut and crape the meat away from all the bones as neatly as possible. Portion Control 1. Submit the meat to a butcher’s test to determine the maximum portions that could be sold. 2. Cuttings should be done in accordance with the standard portioning specified in the menu. 3. Serve menu using standard portioning. Portion sizes will vary depending on the type of restaurant and the price of the item. Identifying Meat Cuts How do you know which cut to buy? Meat cuts can be identified by the shape of the bones. These bones are your clue as to which part of the animal the meat comes from, how tender it is, and how it should be cooked. Tender cuts are cooked with dry heat such as broiling, roasting, or grilling. Less tender cuts must be cooked with moist heat such as stew (nilaga) or casseroles with sauces.

69. Module 4th yr | Lesson 2 69 The more movement the muscle gets, the more it is developed and the less tender it is. Muscle along the backbone gets very little movement. Meat from that area is tender than meat from the shoulders, legs, breast, and flanks. MECHANICS OF COSTING (Example) Test Tools in Recipe Costing 1. Price list/Inventory List List of raw food items and their corresponding acquisition costs, specifications, count or measure. This is the primary source of costs. 2. Raw Food Tests. Count measure, weight and yield per unit of specific food items. How many Specification Cost

Cblm lg gr. 10 tle commercial cooking (cookery)

Cblm lg gr. 10 tle commercial cooking (cookery)

Cblm lg gr. 10 tle commercial cooking (cookery)

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