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- any matter eaten by man to sustain life and nourish the body
- any substance which when taken into the body provides energy,
builds and repairs tissues and regulated bodily processes.
HISTORY OF FOOD
Early people ate food raw. At some point, they accidentally discovered
that cooked food taste better and was easier to digest. By trial and error,
they learned to control fire and use it to prepare food.
Eventually, these early people found they could protect themselves and
secure food more easily by living in groups. They formed tribes and
begun to hunt for food together.
The hunters became herders when they discovered that they could
capture and domesticate animals. They also discovered that they could
plant seeds to produce large amount of food. These two advances made
the food supply much more dependable.
As food became easily to obtain, not all people had spend their time
hunting and farming. Some were able to a craft. Other became merchants.
Trading in its simplest form began, and with came the development of
civilization.
Spanish, Portuguese, English, and Dutch sailors traveled across the oceans
in search of tea, spices, and other foods.
The explorers introduced food they carried with them in new lands.
In the U.S. the Spanish explorers introduced cane sugar, wheat, oranges,
and sheep. English explorers brought apple, pears, and walnuts.
The explorers also carried foods from the land they explored, back to their
homelands.
Therefore, foods that were once native to once place are now found in
many places. This type of exchange led to increased variety of foods
throughout the world.
e. Flavor- this sensory is a composite of odor, taste and mouth feel and
sound.
4. Economical Quality
- Amount of money spent for the ingredients, the amount of time,
equipment and labor utilized for cooking, serving and storing the
food.
5. Sanitary Quality
- Prepared under sanitary condition
Kitchen Arrangement:
1. U-shaped kitchen All of the appliances and cabinets are arranged in a
continuous line along the three adjoining walls.
6. One-wall kitchen- all of the appliances and cabinets are along one
wall. This arrangement generally does not give adequate storage or
counter space.
KITCHEN ORGANIZATION
Demi Chef de Partie assistant of Chef de Partie and does the job of the Chef de
Partie whenever heis not around. He assists in checking the
quantity of food done by the Commis I, II and III.
2 WAYS:
1. by heat
2. by chemicals
MANUAL DISWASHING
1. Scrape and pre-rinse- Soak to loosen food particles
2. Wash
3. Rinse
4. Sanitize- place utensils in a rack and immerse in hot water for 30
seconds.
5. Drain and air dry- do not towel dry, this may recontaminate the
utensils
Shoes
A hard-leather shoes to protects the feet from falling knives and
scalds. Kitchen clogs also prevents the feet from straining and
slipping.
Neckerchief
To avoid perspiration
Preventing Cuts
Keep knives sharp
Use a cutting board
Cut away from yourself
Dont try to catch the falling knives
Carry a knife properly
Dont put breakable items in the pot sink
Preventing Burns
Preventing Fires
Preventing Falls
Cooking
- Application of heat in food preparation
- Heat brings about chemical, physical and microbiological changes
Purpose of Cooking
1. To make its maximum nutritive value in palatable form (edible)
2. To develop, enhance or alter its flavor
3. To improve its digestibility
4. To increase palatability by improving its color, texture and flavor
5. To destroy pathogenic organisms and substances found in a raw food.
Heat Transfer
- Shift of heat from the source to the food
- Understanding how heat is transferred helps the cook to control the
cooking process
- 3 ways of heat transfer
1. Conduction
a. Heat moves directly from one item to something touching it. Ex
from the top of the range to a soup pot placed on it, from the pot
to the soup inside.
b. When heat moves from one part of something to an adjacent part
of the same item. Ex from pan to its handle.
Cooking Methods
1. Moist heat- cooking methods in which the heat is conducted to the food
product by water or by steam.
Roast and Bake - Cook foods by surrounding them with hot, dry air,
usually in an oven or cooking on a spit in front of an open fire.
Roasting meats and poultry
Baking breads, pastries, vegetables and fish
a. Cooking uncovered is essential to roasting. Once covered, it holds in
steam thus changing it from dry-heat to moist-heat cooking.
b. Meat is roasted on the rack for better hot air circulation and to prevent
the meat from cooking in its own juices.
c. To barbecue means to cook with dry heat created by the burning of
hardwood or hot coals. Barbecuing is a roasting or grilling technique
requiring wood fire.
d. Smoke roasting is a procedure done on top of the stove in a closed
container, using wood chips to make smoke. This procedure is used for
small, tender, quick-cooking such as fish fillet, tender meat and
poultry pieces and some vegetables.
Grill, Griddle, and Pan-broil- dry heat cooking that uses heat from
below.
a. Grilling is done on an open grid over a heat source, like charcoal an
electric element or gas heated element.
b. Griddling is done on a solid cooking surface called a griddle, with or
without small amount of fat to prevent sticking.
Grooved griddles have a solid top with raised ridges. They are
designed to cook like grills, but create less smoke.
c. Pan-broiling is like griddling, except it is done in a saut pan or skillet.
b. 2 Important principles:
1. Preheat the pan before adding the food. Otherwise, it will begin to
simmer in its own juices.
2. Do not overcrowd the pan. It lowers the temp and the food begins
to simmer.
c. Meats to be sauted are often dusted with flour to prevent sticking and
achieve uniform browning.
d. After a food is sauted, liquid (wine or stock) is often swirled in the
pan to dissolve browned bits of food sticking to the bottom. This is
called deglazing. This liquid becomes part of a sauce served with the
sauted items.
Pressure frying deep frying in a special covered fryer that traps steam
given off by the foods being cooked and increases the pressure inside the
kettle.
Microwave Cooking- refers to the use of a specific tool rather than dry-
heat or moist-heat cooking method.
Used for heating prepared foods and for thawing either raw
or cooked items.
Small items will not brown
Overcooking is the most common error, watch timing
carefully
Sliced or cooked meats are likely to dry out thus it should be
protected either by wrapping them loosely in plastic or wax
paper.
Because microwaves act only on water molecules, foods with
high water content (ex vegetables) heat transfer than drier
foods (ex. Cooked meat)
Foods at the edge of the plate metal and aluminum foil. A
potato wrapped in aluminum foil will not cook. Metals can
also cause damage to your microwave.
STANDARDIZED RECIPES
A standardized recipe is a set of instructions describing the way a
particular establishment prepares a particular dish. In other words, it is a
customized recipe developed by an operation for the use of its own cooks, using
its own equipment, to be served to its own patrons.
- To be successful in the food service industry, cooks need more than the
ability to delicious, attractive, and nutritious foods. They must have a
talent for organization and efficiency.
- Good chef take pride in the thoroughness and quality of their preparation,
or mise en place (pronounced meez-on-plahss)
A. THE KNIFE
- Knives are the most important items in your tool kit.
- The chefs knife or French knife is the chefs most important and versatile
cutting tool.
- With a sharp knife, the skilled chef can accomplish a number of tasks
more quickly and efficiently than any machine.
The Grip
- A proper grip gives you maximum control over the knife.
- The proper grip increases your cutting accuracy and speed, it prevents
slipping, and it lessens the chance of an accident.
- Many chefs feel that actually grasping the blade with the thumb and
forefinger in this manner gives them greatest control.
B. MEASURING INGREDIENTS
I. Dry Ingredients
A. Dry ingredients include sugar, flour, baking soda, baking powder, salt,
and spices. Measures this ingredients in dry measuring cups.
1. As you spoon brown sugar into a dry measuring cup, press it down
firmly with the back of the spoon. This is called packing.
2. overfill the measuring cup, then, level it off with a straight-edged
spatula.
3. The brown sugar should hold the shape of the measuring cup when
you turn it into a mixing bowl.
Liquid ingredients include milk, water, oil, juices, food coloring, and
extract. Measure these ingredients in liquid measuring cups. The
handle and spout on the liquid measuring cups make it easy to pour
liquid ingredients. The extra room at the top of the cup will help you
avoid spilling.
CHAPTER 7 MEAT
II. VEAL
Cows must calve before they begin to give milk. Veal is the meat of
calves under the age of nine months. Most veal comes from calves
slaughtered when they are 8-16 weeks old. Veal is lighter in color than
beef, has a more delicate flavor and is generally more tender. Young
veal has a firm texture, light pink in color and very little fat. As soon as
a calf starts eating solid food, the iron in the food begins to turn the
young animals meat red. Meat from calves slaughtered when they are
older than five months is called calf. It tends to be a deeper red, with
some marbling and external fat. A veal carcass weighs in a range of 60
to 245 pounds (27-110 kg.)
IV. LAMB
Lamb is the meat of sheep slaughtered when they are less than one
year old. Meat from sheep slaughtered after that age is called mutton. Spring
lamp in young lamb that has not been fed grass or grains. Because lamb in
slaughtered at an early age, it is quite tender and can be prepared by almost
any cooking method. A lamb carcass generally weighs between 41 to 75
pounds (20 to 35 kg.).
Hogs are bred specially to produce long loins: the loin contains the
highest-quality meat and is the most expensive cut of pork. Pork is unique in
that the ribs and loin are considered a single primal. A hog carcass generally
weighs in a range in 120 to 210 pounds (55-110 kg.).
Pork Products
Ham comes from pork leg. It is usually cured and smoked.
Bacon is smoked pork belly meat.
Selection of Meat
1. Look for good butchering
- A skilled meat cutter follows the contour of muscles and bones.
- With small cuts sliced evenly or in uniform pieces so that they cook at the
same time.
2. Cut should be trimmed of sinew (tendon), leaving enough fat to
keep the flesh moist.
3. Marbling is the key to the flavor and tenderness of meat.
Marbling indicates tenderness in a cut of meat.
Although more marbling means more tenderness, it also
means more total fat, saturated fat, cholesterol, and calories.
Cooking can tenderize cuts with less marbling.
4. Meat should have a clear but not bright color; a grayish tinge is a
bad sign.
Yellow fat signals old age and dried edges is a sign of
dehydration.
Meat Cookery
Six Stages of Doneness:
1. very rare - red, juices blood, soft, jelly-like
2. rare -raw red portion of meat is small, around is pink brown outer
surface, juices are red
3. medium rare interior portion is rich pink. Meat is plump and firm
4. medium modified rose, pink juices are less
5. medium well pink color disappears, juices are clear gray, firm to touch
6. Well - gray inside and out, shrunken, little or no juice appear, brown and
dry.
Storage of Meats
1. Store fresh meat in the coldest part of the refrigerator (40F/5C or lower).
2. You can store pre-packed meat in the refrigerator in its original wrapper.
3. Use refrigerated fresh meats within 3-4 days. Ground meats and variety
meats are more perishable than other meats, use them within 1-2 days.
4. Freeze meats for longer storage. (0F/18C or colder) for maximum
keeping quality.
o you can freeze luncheon meat, hotdog, and ham up to 2 months.
o Ground meats will keep for 3 months.
o Pork cuts for 6 months
o Lamb will keep up to 9 months.
- Beef will keep for a year.
5. To store meats in the freezer, you should rewrap them in moisture proof
and vapor proof. Label each package with the date, name and weight of
the cut.
6. Refrigerator cured & smoke meats, sausages, and ready to serve meats,
unless the label says otherwise. Leave them in their original wrappers.
7. Store cooked meat in a tightly covered container in the refrigerator.
Consume within 1-2 days.
Principles of Cooking
2. To increase tenderness-
- remember that meat consists of muscle tissue, connective tissue, fat and
bone. Connective tissue holds together fibers in the muscle tissues. The
connective tissue contains 2 proteins.
Elastin is very tough and elastic, and cooking cannot soften it.
Collagen also tough and elastic, but cooking can soften and
tenderize it.
- Some meat cuts have more collagen than others. Meat cuts with little
collagen are tender. Cuts with a lot of collagen are less tender
Beef Cuts
Pork Cuts
KINDS OF POULLTRY
1. CHICKEN
It has the most popular and widely eaten poultry in the world.
It contains both light and dark meat and has relatively little fat.
CLASSIFICATION OF CHICKEN
2. DUCKS
CLASSIFICATION OF DUCKS
3. GOOSE
A goose contains only dark meat and has very fatty skin. It is
usually roasted at high temperature to render the fat.
CLASSIFICATION OF GOOSE
CLASS DESCRIPTION AGE WEIGHT COOKING
METHOD
a. Young Rich, tender dark 6 months 2.5-5.5 Kg Roast at high
meat with large temperature with
amounts of fat; acidic sauces
easily dented
windpipe
b.Mature Tough flesh and Over 6 months 4.5-7 Kg Braise or stew
hard windpipe
4. PIGEON
Its meats are dark, tender well suited for broiling, sauting or
roasting. It has very little fat.
CLASSIFICATION OF PIGEON
CLASS DESCRIPTION AGE WEIGHT COOKING
METHOD
a. Squab Immature 4 weeks .3-.7 Kg Broil, roast or
pigeon; very saut
tender; very
dark flesh and a
small amount of
fat
b.Pigeon Mature birds; Over 4 weeks .5-1 Kg Braise or stew
coarse skin and
tough flesh
5. TURKEY
It is the second most popular poultry kind. It has both light and dark
meat and a relatively small amount of fat.
CLASSIFICATION OF TURKEY
CLASS DESCRIPTION AGE WEIGHT COOKING
METHOD
a. Fryer/roaster Immature bird 16 weeks or less 2-4 Kg
of either sex
(female are
called TOMS);
tender meat
with smooth
skin; flexible
breastbone
b.Young Tender meat 8 months or less 3.5-10 Kg Roast or stew
with smooth
skin; less
flexible
breastbone
c.Yearling Fully matured 15 months or 4.5- 1.3 Kg Roast or stew
bird; reasonably less
tender and
slightly coarse
skin
d.Mature Older bird; 15 months or 4.5 -13 Kg Stew ground or
reasonably older used in
tender meat processed
and slightly products
coarse skin
2. SCALDING
The bled birds are then scalded by dipping in hot water at about 60
degrees centigrade (140
FISH are aquatic vertebrates with fins for swimming and gills for breathing. Of
more than 30,000 species known, most live in the seas and oceans: freshwater, species
are for less numerous.
SHELLFISH are aquatic invertebrates with shells or carapaces. They are found
in both fresh and salt water.
1. Fish
Inland fish those obtained from lakes, ponds, river and other
inland bodies at water.
Marine fish those obtained from saltwater.
Because fish and shellfish are highly perishable, a few hours at the wrong
temperature a couple of day in the refrigerator can turn high-quality fish or shellfish into
garbage. Is important that you be able to determine for yourself the freshness and
quality of the fish shellfish you purchase or use. Freshness should be checked before
purchasing and again before cooking.
1. Smell this is by far the easiest way to determine freshness. Fresh fish should
had slight sea smell or no odor at all. Any off-odors or ammonia odors are as
sign of aged or improperly handled fish.
2. Eyes the eyes should be clear and full. Sunken eyes mean that the fish is drying
and is probably not fresh.
3. Gills the gills should be intact and bright red. Brown gills are sign of age.
4. Texture generally, the flesh of fresh fish should be firm. Mushy flesh or flesh it
does not spring back when pressed with a finger is a sign of poor quality/
5. Fins and scales fins and scales should be moist and full without excessive
drying on outer edges. Dry fins or scales are sign of age: damaged fins or scales
may a sign of mishandling.
6. Appearance fish cuts should be moist and glistening, without bruises or dark
spot. Edges should not be brown or dry.
7. Movement shellfish should be purchased live and other crustaceous should be
act. Clams, mussels and oyster that are partially opened should snap shut with
tapped with a finger. Ones that do not close are dead and should not be us.
Avoid mollusks with broken shells or heavy shells that might be filled sand.
1. LIVE these are fishes that can be marketed alive because they live long after
catch.
2. WHOLE OR ROUND as caught, intact.
3. DRAWN viscera (internal organs) is removed; most whole fish are purchased
this way.
4. DRESSED viscera gills, fins and scales are removed.
5. PAN-DRESSED viscera and gills are removed; fish is scaled and fins and tail
are trim. The head is usually removed, although small fish may be pan-dressed
with the head attached. Pan-dressed fish are then pan-fried.
6. BUTTERFLY a pan-dressed fish, boned and opened flat like a book. The two
sides remain attached by the back or the belly fish.
7. FILLET the side of a fish removed intact, boneless or semi-boneless, with or
without skin.
8. STEAK cross-section slice, with a small section of backbone attached; usually
prepare from large round fish.
9. STICKS these are fillets or steaks cut further into portion of uniform width and
length like sticks hence the name.
10. DEBONED a fish with the inter-muscular bones removed.
11. WHEEL OR CENTER CUT used for swordfish or sharks, which are cut into
large boneless pieces from which steaks are the whole cut.
12. FLAKED fish meat separated from the whole fish.
1. Wrap fresh fish tightly in waxed paper or foil. Place in a tightly covered
container in the coldest part of the refrigerator. Use within a day or two.
2. For freezer storage, wrap in a vapor-proof material. Store in the coldest part of
the freezer.
3. Frozen fish should be thawed in the refrigerator; once thawed they should be
treated like fresh fish.
Principles of Cooking
Unlike most meats and poultry, nearly all fish and shellfish are inherently
lends and should be cooked just until done. Indeed, overcooking is the most common
mistake made when preparing fish and shellfish. Some recommends that all fish be
cooked 10 minutes thickness. Although this may be a good general policy, variables
such as type and the form of the fish and the exact cooking method used suggest that
one or more. The following methods of determining doneness are more appropriate for
professional food service operations:
1. Translucent flesh becomes opaque the raw flesh of most fish and shellfish
appear somewhat translucent. As the proteins coagulate during cooking, the
flesh become opaque
2. Flesh becomes firm the flesh of most fish and shellfish firms as it cooks.
Doneness can be tested by judging the resistance of the flesh when pressed with
a finger. Raw of undercooked fish or shellfish will be mushy and soft. As it
cooks, the flesh offers more resistance and spring back quickly.
3. Flesh separates from the bones easily the flesh of raw fish remains firmly
attached to the bones. As the fish cooks, the flesh and bones separately easily.
4. Flesh begins to flake fish flesh consist of short muscle fibers separated by the
connective tissue. As the fish cooks, the connective tissue breaks down and the
group of muscle fibers begins to flake, that is, separate from one another. Fish is
done where the flesh begins to flake. If the flesh easily, the fish will be overdone
and dry.
Remember, fish and shellfish are subject to carryover cooking. Because they
cook quickly and at low temperatures, it is better to undercook fish and shellfish to
allow carryover cooking or residual heat to finish the cooking.
Methods of Cooking
CHAPTER 9
FRUITS AND VEGETABLES
Fruits are the fleshy, juicy products of plants that are seed containing. When ripe, they
are edible without cooking. Fruits are usually taken at the end of meals as desserts.
Vegetables are plants or parts of plant such as roots, tubers, bulbs, stems, leaves, fruits
and flowers used raw or cooked, served generally with an entre or in salads but not as
desserts.
I. FRUITS
Fruit Classification:
1. Berries are small, juicy fruits with thin skins like strawberries, blueberries,
cranberries, blackberries and grapes.
2. Drupes have an outer skin covering, a soft fleshy fruit. The fruit surrounds a
single, hard stone or pit, which contains the seed. Ex. Are cherries, peaches,
apricots and plums.
3. Pomes- have a central, seed containing core surrounded by a thick layer of flesh
such as apples, pears and pomes.
4. Citrus Fruits- have a thicker outer rind. A thin membrane separates the flesh into
tiny segments. Ex. Are oranges, tangerines, grapefruits and lemons.
5. Melons- are large, juicy fruits with thick skins and many seeds. They are in the
gourd family that includes cantaloupes, honeydew and watermelons.
6. Tropical fruits- are grown in warm countries and are somewhat exotic like
avocados, mangoes, bananas, figs, dates, guavas, papayas and pineapples.
1. Ripe fruits are those that have reached top eating quality. Test fruit for ripeness
by pressing it gently to see if it gives slightly.
2. Under-ripe fruits are fruits that are full size but have not reaches peak eating
quality. They have small and poor color, flavor and texture.
3. Color and fragrance are also guides to ripeness. Most fruits loose their green
color as they ripen. For instance, bananas turn from a green color to a bright
yellow color. Pineapples and melons have a characteristic fragrance when ripe.
4. Avoid bruised, soft, damaged, or immature fruits.
5. Consider your needs. For example, saba is usually fried or boiled while lacatan
and latundan are eaten fresh.
6. But the fruits in season because they are cheaper.
Handle all fruits gently to prevent bruising. When you bring fruits home,
carefully wash and dry them. Then under ripe fruits ripen at room temperature and
refrigerate ripe fruits. You should use berries, melons, grapes and fruits with pits as
soon as possible. You can store apples, pears and citrus fruits longer.
A. Canned Fruits canned fruits can be whole, halved, sliced, or in pieces packed in
cans or jars. They come packed in juices, or in light, heavy or extra heavy syrup.
When buying canned fruits, choose cans that are free from dents, bulges and
leaks. After opening, transfer the fruit to a container, cover and store in the
refrigerator.
B. Frozen Fruits- frozen fruits are available sweetened, unsweetened, whole and in
pieces. The most common frozen fruits are blueberries, raspberries, strawberries
and cherries. Most frozen fruits come in plastic bags or plastic-colored paper
cartons.
C. Dried Fruits- Raisins, prunes, dates and apricots are the most common dried
fruits. They usually come in boxes or plastic bags. Choose dried fruits that are
fairly soft and pliable. Store unopened packages and boxes in a cool, dark, dry
place. After use, store containers in tightly covered containers.
Preparing Fruits
You can serve fruits in a variety of ways. You can use them raw, or cooked fresh
or preserved. Here are some guidelines to follow in preparing fruits.
1. To prepare raw fruits for eating, wash fruits carefully under running water.
Never soak fruits in water as this may cause them to loose important nutrients.
2. Serve raw fruits whole or sliced. Some fruits tend to darken when exposed to air
such as bananas and apples. This is called ENZYMATIC BROWNING. Dip the
raw fruit in lemon, calamansi, and orange or pineapple juice to prevent
browning.
3. Some fruits require cooking to be tender, palatable and easier to digest. You can
use water or sugar syrup to cook the fruits in. Fruits should be cut into the same
time. You might also choose to bake, broil or fry fruits. Overcooking fruits will
results in a mushy texture, an off-flavor and a great loss in vitamins and
minerals.
4. Fruits should be cooked in a small amount of water to prevent loss of vitamins
and minerals.
5. Too much sugar placed in fruits will destroy the natural flavor of fruits.
6. Serve canned fruits straight from the can, drained or served with the syrup or
juice in which they are packed.
7. Dried fruits used in cooking are usually soaked in hot water for an hour prior to
cooking. This process restores the moisture lost during drying and makes the
fruit more pliable.
II. VEGETABLES
Vegetable Classifications;
1. But vegetables that are in season, they are cheaper. Compare pieces of a least two
sources before buying.
2. Look for good color, firmness and absence of bruises and decay.
3. Avoid wilted and over-handled vegetables.
4. Handled vegetables gently to avoid bruising.
5. Buy only what you will use in a short period of time. Fresh vegetable loose
quality very quickly.
6. Consider the cost in relation to the edible portion and the amount of waste for
each type.
7. Consider quality above all considerations..
You should use all vegetables as soon as possible for best flavor, appearance and
nutritive value. Most vegetables can be kept inside the refrigerator for at least a few
days. Tomatoes can be store in refrigerator uncovered. Onions, garlic, potatoes
should be stored in open containers at room temperature.
B. Frozen Vegetables- frozen vegetables retain the appearance and flavor of fresh
vegetables better than canned and dried vegetables. They are available in paper
cartons and plastic bags. Store packages in the coldest part of the freezer.
C. Dried Vegetables- the most commonly dried vegetables are the legumes, peas.
Beans and lentils. Choose legumes that are uniform in size, free from visible
defects and brightly colored. Store them in covered containers in a cool dry place.
Preparing Vegetables
1. Whether you are preparing vegetable to eat raw or cooked, carefully wash
vegetables in running water. A clean brush can be used to remove stubborn dirt
from crevices. Do not soak vegetables in water. Peel and cut vegetables just
before cooking.
2. Raw vegetables taste best and are most nutritious when served.
3. Properly cooked vegetables are colorful and flavorful. They also have a crisp
tender texture remaining you can pierce them with a fork but they are still
slightly firm. Overcooked or incorrectly cooked vegetables may result in
undesirable flavor, color, texture and loss of nutrients.
4. Vegetables cooked with no added water or in a small amount of water retain
more nutrients.
5. Vegetables should be cooked in a short time except for starchy vegetables such as
kamote, gabi and potatoes.
6. Never add baking soda to retain the color of vegetables just avoid overcooking
them.
7. You can cook vegetables by boiling, steaming, baking, frying, stir-frying and
broiling. Regardless of the cooking method, vegetables cooked in their skins
retain more nutrients. Always serve vegetables immediately after cooking.
8. Save the liquid after cooking vegetables. You can use it for gravies, soups and
sauces.
9. For the best method of cooking frozen vegetables read what is stated on the
package. Canned vegetables have already been cooked and they need only to be
heated and seasoned. Dried vegetables often require soaking before you can cook
them.
1. Regular Milled White Rice has been milled to remove the outer bran
coating. This process removes some vitamins and minerals, but it
produces a white, lighter-textured product.
a. Enriched rice has received a coating of vitamins.
b. Short-grain and Medium-grain rice - have small, round kernels
that become sticky when cooked.
c. Long-grain rice has long, slender grains that stay separate and
fluffy when cooked.
2. Instant Rice this product has been precooked and dried so it can be
prepared quickly.
3. Brown Rice this rice has had the bran layer left on, giving it an light
brown color, slightly course crunchy texture and nutty flavor. It is
available as short, medium or long grain. Brown rice takes about twice as
long to cook as white rice.
4. Specialty Rice
a. Arborio Rice Italian short-grain that is used to make risotto
b. Jasmine Rice long-grain white rice from Thailand and other
parts of Southeast Asia. It is fragrant and delicate.
c. Glutinous Rice sweet-tasting, short-grain rice that becomes
quite sticky and chewy when cooked.
d. Basmati Rice extra-long-grain rice widely used in India.
The key to properly cooked rice is correct proportions of rice to water and
correct cooking times.
PASTA- Italian word for paste, a mixture of wheat flour and water and sometimes
egg
1. Commercial pasta- made from dough that has been shaped and dried.
Macaroni- refers to pasta made from flour and water. These include
spaghetti, elbow macaroni and many other shapes
Egg pastas- contains at least 5 % egg solids in addition to the flour and
water. They are sold as flat noodles of various widths.
Checking quality-best pastas are made from semolina, a high protein
flour from inner part of durum wheat kernels. Lower quality products are
made from farina, a softer flour.
Look for good color, should be very hard, brittle and springy, and it
should snap with a clean, sharp-edge break. When cooked, it should hold
its shape well
2. Fresh egg Pasta-made from eggs and sometimes a small quantity of water
and/or oil. Use regular all-purpose or bread flour. They take less time to cook
than dried macaroni products.
Shapes and their uses- Each shape is appropriate for different kinds
of preparations because of the way different kinds of sauce cling to
them or the way their texture complement the texture of the topping
Doneness pasta should be cooked al dente or to the tooth. Cooking
should be stopped when the pasta still feels firm to the bite, not soft
and mushy. To test, break off very small piece and taste it.
1. Use boiling, salted water (4 liters water per 500 grams pasta and 1 tbsp salt)
2. Have the water boiling rapidly and drop in the pasta. Stir gently to keep it from
sticking together and to the bottom.
3. Continue to boil, stirring a few times.
4. As soon as al dente, drain immediately in a colander and rinse with cold running
water until pasta is completely cooled. Otherwise, it would continue to cook and
become too soft.
5. Toss gently with a small amount of oil to keep it from sticking.
CHAPTER 4 KITCHEN TOOLS AND EQUIPMENT (LAB)
I. KITCHEN EQUIPMENT
A. Cooking Equipment
1. Range or stove
The range provides the necessary heat in cooking food. The
fuel used for range may be electric, gas, kerosene, coal or wood.
2. Ovens
Ovens are enclosed spaces in which food is heted usually by
hot dry air
Kinds of ovens:
a. Conventional Ovens- These oven operates simply by
heating air in an enclose space
b. Convection Ovens- These ovens contains fans that
circulate the air and distribution the heat rapidly
throughout the interior.
c. Revolving Ovens- These large ovens, also called reel
Ovens are large chamber containing many shelves or
trays on a Ferris-wheel type attachment.
Microwave Ovens- In these ovens, special tubes generate
Microwave radiation which creates heat inside the food
3. Grills
Grills are used for the same cooking operations as broilers,
except the heat source is below the grid that holds the food
rather than the above it.
4. Griddles
Griddles are flat, smooth, heated surfaces on which food is
cooked directly. Hamburgers, and other meats, eggs and
many potato items are the food most frequent cooked in
griddle. Clean griddle surface every use, so as that they will
cook at peak efficiency. Condition griddles after each
cleaning or before each use, to create a non-stick surface and
to prevent rusting. Procedure: spread a thin film of foil over
the surface and heat to 400 F. Wipe clean and repeat until
griddle has a smooth, no-stick finish
5. Deep fryers
A deep fryer has only one use- to cook foods in hot fat.
B. Processing Equipment
1. Mixers
Mixers are important and versatile tools for many kinds of
food mixing and processing jobs both in the bakeshop and in
the kitchen.
2. Food processor
This is used to chop and mix large quantities of food rapidly.
It can also be used for pureeing for mixing liquid.
b. Refrigerator
1. Stock pot
A large, deep, straight-sided pot for preparing stocks and
simmering large quantities of liquids. Stock pots with spigots
allow liquid to be drained off without disturbing the solid contents
or lifting the pot. Sizes: 8 to 200 quarts ( or liters)
2. Sauce pot
Round pot of medium depth. Similar to stock pots, but shallower,
making stirring or mixing easier. Used for soups, sauces, and other
liquids. Sizes: 6 to 60 quarts (or liters)
3. Saut pan
Also called fry pan. Used for general sauting and frying of meats,
fish, vegetables, and eggs. Sloping sides allow the cook to flip and toss
items without using a spatula, and they make it easier to get at the food
when a spatula is used. Sizes: 6 to 14 inches (160-360 mm) top diameter.
4. Double boiler
Lower section, similar to a stock pot, holds boiling water. Upper
section holds foods that must be cooked at low temperatures and
cannot be cooked over direct heat. Size of top section: 4 to 36 quarts
(or liters)
5. Baking pan
Rectangular pan about 2 inches deep. Used for general baking.
Comes in a variety of sizes.
C. Measuring Devices
C. Cutting board