Cookery Module 1

NOTRE DAME
OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite
Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com
Senior High School

COOKERY NC II
SELF LEARNING MODULE
MOST
Essential
Learning
Competencies
MODULE 1
NAME:_________________________________
GRADE:______ STRAND/SECTION:_____________
Prepared by:
Mr, BRENNAN ROI S. DUAG
ND
“The School that Builds Character.”
Abstract
In this module we will present you the knowledge and skills that you must that
you must possess inside the kitchen before performing hands-on food preparations. We
will be talking about the kitchen department, your responsibilities as kitchen staff, the
basic knowledge of the kitchen tools and equipment, unit and measurement conversion,
occupational health and food safety standards. This module will also present to you the
the basic procedure and techniques in preparing egg and starch cookery.
ND
TABLE OF CONTENT:
LESSON 1: Fundamentals of Professional Cookery

https://youtu.be/rB6lGpbn_Dg
UNIT 1: The Kitchen Department
Introduction
TOPIC 1: Organizational Structure in the Kitchen 5
Kitchen Staff (1
Kitchen Staff (2)
Kitchen Staff (3)
Kitchen Staff (4)
Example of a Kitchen Organization
TOPIC 2: Knowing your Role as a Kitchen Staff 11
UNIT 2: The Kitchen Staff
TOPIC 1: Duties and Responsibilities of a Kitchen Staff 13
TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff 14
ND
UNIT 3: Common Kitchen Tools, Utensils, and Equipment
Introduction
TOPIC 1: Pots and Pans 16
TOPIC 2: Measuring Devices 18
TOPIC 3: Hand Tools 19
TOPIC 4: Knives 24
TOPIC 5: Cooking Equipment 26
ND
UNIT 4: Measurements and Conversions
Introduction
TOPIC 1: Common Weights and Measurements Used in the Kitchen 30
TOPIC 2: Measurement Conversion 32
TOPIC 3: Weight, Volume, and Dry Measures Conversions 33
TOPIC 4: Temperature Conversions 36
UNIT 5: Food Safety
TOPIC 1: Cleaning the Stations 37
Three-Compartment Sink
TOPIC 2: Washing of Ingredients 39
TOPIC 3: Food Temperature 41
TIPS: Knife Skill 42
UNIT 6: Occupational Health and Safety Procedure
Introduction
TOPIC 1: Personal Protective Equipment (PPEs) 45
TOPIC 2: Handwashing 46
ND
TOPIC 3: Hygienic Practices 46
Common and Foreign Culinary Terms 47
ND
LESSON 2: Preparing Egg Dishes
https://youtu.be/QPTaP9ZtPoE
UNIT 1: Introduction to Egg Dishes
Introduction
TOPIC 1: Composition of Eggs 68
TOPIC 2: Quality Grades of Eggs 69
Identifying the Quality and the Grade of Eggs
Eggs Sizes and Classification
TOPIC 3: Storing Fresh Eggs 72
UNIT 2: Cooking Egg Dishes
Introduction
TOPIC 1: Boiling Eggs 74
Tips for Boiling Eggs
Deviled Eggs
TOPIC 2: Poaching Eggs 76
Tips for Poaching Eggs
Eggs Benedict
TOPIC 3: Preparing Fried Eggs 78
ND
Tips for Frying Eggs
TOPIC 4: Preparing Shirred Eggs 80
Bacon Shirred Eggs
TOPIC 5: Preparing Scrambled Eggs 81
Tips for Preparing Scrambled Eggs
TOPIC 6: Preparing Omelets 83
Ham and Cheese Omelets
TOPIC 7: Preparing Soufflés 85
ND
LESSON 3: Preparing Farinaceous Dishes
https://youtu.be/QPTaP9ZtPoE
UNIT 1: Introduction to Farinaceous Products
Introduction
TOPIC 1: Types and Characteristics of Potatoes 90
TOPIC 2: Types and Characteristics of Rice 91
TOPIC 3: Types and Characteristics of Pasta 92
Common Pasta Shapes and Their Uses
TOPIC 4: Other Farinaceous Products 94
UNIT 2: Preparing Potato Dishes
Introduction
TOPIC 1: Handling Potatoes Safely 96
TOPIC 2: Cooking Potato Dishes 97
Preparing Mashed Potatoes
Preparing Baked Potatoes
Preparing Hash Browns
ND
Preparing French Fries
UNIT 3: Preparing Rice Dishes
Introduction
TOPIC 1: Handling and Storing Rice 101
TOPIC 2: Cooking Rice 102
Boiling and Steaming Rice
Pasta Method of Cooking Rice
ND
UNIT 4: Preparing Pasta Dishes
Introduction
TOPIC 1: Preparing Fresh Pasta 103
TOPIC 2: Cooking Pasta 105
Pasta in Oil-Based Sauce: Pesto
Pasta in Cream-Based Sauce: Carbonara
Baked Pasta: Lasagna
ND
MOST
Essential
Learning
Competencies
LESSON 1
Fundamentals
of Professional
Cookery
ND
1
Introduction
In this lesson we will present you the knowledge and skills that you must possess
inside the kitchen before performing hands-on food preparations. It is important for you
as a kitchen staff to understand your workplace. It is why knowing your duties and
responsibilities is necessary to be able to serve you function in the kitchen. In this lesson
we will present the organizational structure of the kitchen, your role as a kitchen staff
including your duties and responsibilities. Professional work habits that must be
observed in the workplace at all times will be discuss in this lesson.
ND
2
LESSON 1
FUNDAMENTALS OF PROFESSIONAL COOKERY
Content Standard
1. The learners demonstrate an understanding one’s
PECs
2. The learners demonstrate an understanding the
use and maintenance of equipment in cookery
3. The learners demonstrate an understanding
performing mensuration and calculation in
cookery
Performance Standard
The learners recognize his/her PECs and prepare an activity plan that aligns that
with that of a practitioner/entrepreneur in cookery
Learning Competency
1. Assess one’s pecs: characteristics, lifestyle, skills, traits
2. Describe the various types of kitchen tools, equipment, and paraphernalia.
3. Give the abbreviations and equivalents of measurements
4. Convert systems of measurement according to recipe requirement
ND
3
LESSON 1: Introduction to Professional Cookery
https://youtu.be/ANt2iyUdPt0
At the end of this unit, you should be able to:
 Identify the organizational structure inside the kitchen;
 Enumerate several duties and responsibilities of the kitchen staff;
 Identify professional work habits observed in the kitchen
 Identify common kitchen tools, utensils, and equipment in the kitchen;
 Convert kitchen measurements;
 Practice food and occupational safety procedures;
 Demonstrate basic knife skills; and
 Define basic and foreign culinary terms commonly used in the kitchen.
UNIT 1: The Kitchen Department
Introduction
ND
4
ND
5
ND
6
TOPIC 1: Organizational Structure in the Kitchen
The following are different roles and positions of the kitchen staff. Take
note that not all kitchen has a complete line-up of positions, depending on
the needs and capabilities of the kitchen.
ND
7
Kitchen Staff (1)
ND
8
ND
9
Kitchen Staff (2)
ND
10
Kitchen Staff (3)

ND
11
ND
12
Kitchen Staff (4)
ND
13
ND
14
Example of a Kitchen Organization:
Here is an example of a standard five-star hotel kitchen operation :
Note that the staff and positions depend on the type of hotel/restaurant.
ND
15
TOPIC 2: Knowing your Role as a Kitchen Staff
To be able to perform your duties properly, you must understand your

role in the organization. Here are some ways to help you know your duties
and responsibilities as a kitchen staff.
Organizational Structure
ND
16
This refers to how members are situated in an organization. Organizational

structures will not only help you find your place in an organization but will
also help you identify the chain of command and the flow of authority in an
establishment.
ND
17
Contracts and Job Descriptions
A contract is a written document that states the description of your job, the
scope of your responsibilities, and the terms of your employment. This is
usually provided by your employer before you start working. Other than your
main responsibilities, there may be times when you are required to perform
other side duties as deemed necessary.
On-the-job Training
OJT or on the job training will let you familiarize yourself with the function of
each staff or each department and the processes inside the organization
through hands-on work experience. OJTs can be required for interns or new
staff and even to old staff members if a new policy or system is being
implemented.
Standard Operating Procedure (SOPs), Policies and Procedures

These are set of instructions that indicate the appropriate actions to be
undertaken for any possible workplace situation. SOPs may be set by the
establishment, the industry, and sometimes by a concerned government
agency.
Daily Task Sheets, Direct Requests and Observation
A daily task sheet is document detailing the activities that you have to
undertake throughout your shift. This is usually handed to the staff or posted
in bulletins before the service or the shift starts.
ND
18
Meanwhile, direct requests and observations will show you tasks that need to
be addressed immediately, depending on the event or what you feel based on
any given situation.
ND
19
UNIT 2: The Kitchen Staff
TOPIC 1: Duties and Responsibilities of a Kitchen Staff
As a kitchen staff, it is your responsibility to complete the task that is

being assigned to you. One of your primary duties is to always keep the
kitchen clean. Every kitchen maintains a hygiene and sanitation standard to
ensure the health and safety of the employees and customers.
Working in the kitchen may require several skills and knowledge to

perform specific functions that is why starting with the most basics is the
most important thing to keep in mind.
Take note that the kitchen staff reports to the sous chef and executive chef.
ND
20
TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff
A place that does not serve good food and deliver exceptionally must
probably had staffs that do not follow good practices in the kitchen. As a
kitchen staff, you must be able to keep up with peers and superiors inside the
kitchen—since the process itself requires correct procedures and teamwork at
most times.
To reach an exceptional level of work and in turn, a perfect meal, you must
follow certain rules that must be observed as a kitchen staff:
ND
21
These are just some of the unwritten rules that are observed in the
general kitchen industry. Although there are kitchens which implement and
provide formal guidelines and orientations, it is best to keep a professional
attitude and following the standard ethics of good kitchen practice.
ND
22
UNIT 3: Common Kitchen Tools, Utensils, and Equipment

https://youtu.be/kJi6csdB2tA
Introduction
ND
23
ND
24
ND
25
TOPIC 1: Pots and Pans
ND
26
ND
27
ND
28
ND
29
ND
30
TOPIC 2: Measuring Devices
ND
31
TOPIC 3: Hand Tools
ND
32
ND
33
ND
34
ND
35
ND
36
ND
37
TOPIC 4: Knives
ND
38
ND
39
ND
40
TOPIC 5: Cooking Equipment
ND
41
ND
42
ND
43
ND
44
ND
45
UNIT 4: Measurements and Conversions
Introduction
Math is widely used in the kitchen. That is why culinary math requires you to
be knowledgeable on the basics of addition, subtraction, multiplication, and
division. You will also be using ratios and percentages from time to time.
As a chef, you will be responsible for many computations done at the

kitchen.
These may include:
 Recipe yield
 Ratio for preparing stocks
 Calculating cost of a dish
 Budget of food and labor
 Counting portions
 Measurement of ingredients
TOPIC 1: Common Weights and Measurements Used in the Kitchen
The weights and measurements may be measured with the appropriate

equipment and tools.
These are discussed in US measurements. Measuring devices usually used in

the kitchen are:
ND
46
 Scales
 Volume measures
 Measuring cups
 Measuring spoons
 Ladles
 Scoops
 Thermometers (meat, instant-read,fat, or special thermometers).
Pinch 1/8 tsp
1 tbsp 3 tsp
2 tbsp 1 oz
4 tbsp ¼ cup
8 tbsp ½ cup
12 tbsp ¾ cup
16 tbsp 1 cup
1 cup of liquid ½ pint
2 cups of liquid 1 pint
4 cups of liquid 1 quart/ 1 liter
ND
47
2 pints of liquid 1 quart
4 quarts 1 gallon
16 ounces 1 pound
1 pound 454 grams
ND
48
TOPIC 2: Measurement Conversion
This is usually done when you need to increase or decrease the size of
recipes.
Converting to Smaller Units
1. Multiply Pounds (lb) by 16 to get total ounces (oz.)
Example: 3 Lb. X 16 oz. = 48 oz.
2. Multiply Quarts (Qt) by 32 to get total fluid ounces (oz.)
Example: 2 Qt. x 32 oz. = 64 oz.
3. Multiply Cups by 8 to get total fluid ounces in a cup
Example: 3 cups X 8 oz. = 24 fl. oz.
4. Multiply Cups by 16 to get total tablespoons dry weight (Tb.)
Example: 2 cups X 16 Tb. = 32 Tb.
5. Multiply Gallons (G) by 4 quarts (Qt)
Example: 5 G X 4 Qt. = 20 Qt.
Converting to Larger Units
1. Divide ounces (oz.) by 16 to get total pounds (Lb)
ND
49
Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.
2 Divide fluid ounces by 32 to get fluid quarts
Example: 16 Qt./4 = 4 quarts
3. Divided dry tablespoons by 16 to get total cups
Example: 20 Tb. /16 = 1 ¼ C
ND
50
TOPIC 3: Weight, Volume, and Dry Measures Conversions
There is a difference between weight ounces and volume ounces. Weight

ounces (net wt oz) are used in measuring dry food while volume ounces (net
fl oz) are used in measuring fluid substances and food products.
WEIGHT CONVERSION
To convert ounces to grams, multiply the number of ounces by 28.35
¼ oz 7g
½ oz 14g
1 oz 28g
4 oz (1/4 lb) 113g
8 oz (1/2 lb) 227g
16 oz (1 lb) 454g
24 oz (1 ½ lb) 680g
32 oz (2 lbs) 907g
40 oz (2 ½ lbs) 1.13kg
48 oz (3 lbs) 1.36kg
ND
51
VOLUME CONVERSION
To convert fluid ounces to milliliters, multiply the number (fl oz) by 30
1 tsp (1/6 fl oz) 5 ml
1 tbsp ( ½ fl oz) 15 ml
2 tbsp (1 fl oz) 30 ml
1 cup (8 fl oz) 240 ml
1 pint (16 fl oz) 480 ml
1 qt (32 fl oz) 960 ml
1 gal (128 fl oz) 3.84 L
ND
52
DRY MEASURES
Cup tbsp tsp ml
1 cup 16 tbsp 48 tsp 250 ml
¾ cup 12 tbsp 36 tsp 175 ml
2/3 cup 10 2/3 tbsp 32 tsp 150 ml
½ cup 8 tbsp 24 tsp 125 ml
1/3 cup 5 1/3 tbsp 16 tsp 75 ml
¼ cup 4 tbsp 12 tsp 50 ml
1/8 cup 2 tbsp 6 tsp 30 ml
1 tbsp 3 tsp 15 ml
Dash or pinch = less than 1/8 tsp
ND
53
Tablespoon Teaspoon Ounces Cups Pints Quarts Gallons Milliliter Liters

s (Tbsp) s (tsp) (oz) s (mL) (L)
1 3 ½ 1/16 15 0.015
4 12 2 ¼ 60 0.06
8 24 4 ½ 125 0.125
16 48 8 1 ½ ¼ 1/16 250 0.25
16 2 1 ½ 1/8 500 0.5
32 4 2 1 ¼ 950 0.95
128 16 8 4 1 3800 3.8
ND
54
US-CANADA WEIGHT AND MEASURES CONVERSION
US CANADIAN
¼ tsp 1.25 ml
½ tsp 2.50 ml
1 tsp 5.00 ml
1 tbsp 15 ml
¼ cup 50 ml
1/3 cup 75 ml
½ cup 125 ml
2/3 cup 150 ml
¾ cup 175 ml
1 cup 250 ml
1 quart 1 liter
ND
55
TOPIC 4: Temperature Conversions
To convert Celsius into Fahrenheit:
(°C x 1.8) + 32 = ______ °F
For example,
(30°C x 1.8) + 32 =86°F
***************************************************************************
*************
To convert Fahrenheit into Celsius:
(°F - 32) x .5556 = ______°C
For example,
(50°F - 32) x .5556 = 10°C
ND
56
Unit 5: Food Safety
TOPIC 1: Cleaning the Stations
ND
57
ND
58
Three-Compartment Sink
The same principles of washing and rinsing apply when washing dishes by
hand in a three-compartment sink. Before starting you must clean each sink
compartment and drain board. Then pre-scrape the dishes to remove the
excess food. You can begin the three-step process:
After this process, it is a must to dry the dishes on the drain board/rack.
Once done, store the tools and equipment in a clean place free from
contamination.
ND
59
TOPIC 2: Washing of Ingredients
ND
60
ND
61
ND
62
ND
63
TOPIC 3: Food Temperature
ND
64
TIPS: Knife Skills
The chef's knife, also called the French knife, is one of the most essential tools of
the chef. Many other kinds of tolls are also used for cutting, chopping, and slicing.
Knife skills are one of the basic requirements in performing mise en place. It is also
important to learn how to properly hold the chef's knife. A good grip will give you control
over the knife to prevent accidents and improve your efficiency and accuracy. Holding the
blade with the thumb and forefinger is the best position for handling the knife.
Remember that in holding the knife,
1. Hold firmly to the item you are cutting so it will not slip.
2. Guide the knife so that the knife blade slides along the fingers since the position
of your hand will control the cut.
3. Curl your fingertips to avoid accidents.
In these tips, the most basic and common knife skills and techniques will be
demonstrated.
ND
65
TIP NO.1: Basic Cuts
-COARSE - Coarse cut refers to rough cuts used for many vegetables and irregularly-
shaped food items such as mushrooms and rhubarbs.
https://youtu.be/m0eciCxhp2g
-SLICING - Slicing refers to cutting food into broad or flat thin pieces.
https://youtu.be/SFtXco65ogk
-MIREPOIX - Mirepoix cut refers to roughly cutting vegetables equally usually done to
mirepoix vegetables such as the carrot, onion, and celery.
https://youtu.be/8p_NB79qP4A
TIP NO.2: Cube Cuts
-DICING - Dicing refers to cutting food items into small uniform, cube-shaped pieces of
1/8 – ¼ inches in sizes.
https://youtu.be/BQ9OUgFh2Yg
-MACEDOINE - Macédoine cut refers to a diced cut of fruit or vegetable, usually small
dice measuring ¼ inch on sides; 5mm diced cube.
https://youtu.be/_Ntnb7HOhrw
-BRUNOISE - Brunoise cut refers to very small diced cube cuts; usually by 1/8 x 1/8 x1/8
inches.
ND
66
https://youtu.be/byd7los2zjM
-MATIGNON - Matignon cut is used to evenly cut root vegetables.
https://youtu.be/VjDJp-_Mxh4
TIP NO.3: Stick Cuts
-JARDINIERE - Jardinière cut refers to the “soup cut”, short thin batons 2.5 cm long x 3
mm wide and thick.
https://youtu.be/gq63YsnRvSM
-BATONNET - Batonnet cut refers to cutting vegetables into strips. Technical

measurement is ¼” by ¼” by 2.5 – 3” long. It is the base of julienne and brunoise.
https://youtu.be/M7ay5-bmALY
TIP NO.4: Strip Cuts
-JULIENNE - Julienne cut refers to progressively cutting thinner and thinner lengthwise
strips of food.
ND
67
https://youtu.be/UOQrxWRVtRw
-CHIFFONADE - Chiffonade cut refers to cuts on leafy vegetables; usually at 1/8” wide
into thin strips and ribbons.
https://youtu.be/mapcluWRqWw
TIP NO.5: Fancy Cuts
-PAYSANNE - Paysanne refers to a cut ½ x ½ x 1/8 inch either round square or

rectangular.
https://youtu.be/Wl8AjwlGnWw
-TOURNEE - Tournee cut refers to cutting vegetables into a football shape with seven
equal sides and ends left flat.
https://youtu.be/KS76VCTuwvU
ND
68
UNIT 6: Occupational Health and Safety Procedure
Introduction
To avoid accidents and problems in the workstation and in food preparation,

you must practice occupational safety and proper health procedure. The
lesson includes the use of PPEs, proper handwashing techniques, good
hygienic practices, and kitchen safety measures.
TOPIC 1: Personal Protective Equipment (PPEs)
Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while
working.
ND
69
These are important in ensuring safe food handling to avoid food
contamination or any accidents that may happen in the kitchen.
ND
70
TOPIC 2: Handwashing
https://youtu.be/IpDxlpfUttM
Among all hygienic practices in providing safe food to customers, the most
important is hand washing.
Note: Always consider the faucet, sink and its surrounding contaminated

when starting the hand washing procedure. You must avoid touching the sink.
Use the hand-washing sink, not the food preparation sink.
TOPIC 3: Hygienic Practices
If you work with food, you must always be clean and in good health. How?
ND
71
ND
72
Common and Foreign Culinary Terms
Culinary Terms (A)

The following are just some of the basic terms of techniques, dishes, and kitchen jargons
widely used in the kitchen. It is important to at least familiarize yourself with some of the
terms.
À blanc
(a-blanh)
To keep white
À brun
(a-bran)
To make brown
À la
In the style of
A la carte
(-kart)
separately priced items not part of a set
Al dente
(-dentey)
Cooked that is still tough when bitten (usually, pasta)
ND
73
Ammuse bouche
(ah-mooz-boosh)
Means “gratify the mouth”, this is usually a smaller version of a dish served after the
order was taken. Also known as Amuse gueule (ah-mooz-gœl)
Antipasto
(plural, antipasti)
Italian term for hors d’oeuvres which can be any dish including canapes, bruschette and
a plate or a platter of cold antipasti composed of cured meat, canned seafood items,
cheese, relishes, mushrooms and vinaigrette- soaked beans or other firm vegetables
Appetizer
The first dish in a multi-course, sit-down meal traditionally prepared by the garde
manger(gard-mahn-zhey) or the pantry chef
Au beurre
(oh-burr)
With butter
Au bleu
(oh-blu)
Beef steaks cooked ‘blue’ or very underdone
Au four
(oh-for)
Oven baked
ND
74
Au Jus
(oh-zhu)
Served with natural cooking juices
Au gratin
(oh-gratin)
Food sprinkled with grated cheese or breadcrumbs and browned under salamander or
in a hot oven.
ND
75
Culinary Terms (B)

terms.
Bain-marie
(ban-marie)
A way of cooking or warming food by placing a container in a pot of very hot water.
Used for preparations that must not cook over direct heat, for keeping delicate sauces
hot, and for melting chocolate
Ballotine
(ball oh teen)
A large piece of meat or a whole bird that is boned and stuffed
Baste
(beyst)
Pour juices or melted fat
Béchamel
(beh sha mel)
White sauce made from milk and white roux
Beurre Blanc
(ber-blahn)
ND
76
Sauce made by reducing white wine with vinegar and shallots, then whisking in cold
butter, emulsifying into a thick, buttery sauce
Beurre Manié
(ber-man-yey)
Butter and flour mixed together in equal parts and used to thicken liquids
Beurre Noisette
(ber-nwa-set)
Browned butter
Bisque
(bisk)
A shellfish soup that been thickened
Bouillon
(bul-yawn)
A clear, flavorful broth made by simmering beef, chicken, vegetable, or other ingredients
Bouquet garni
(bo-key gar-ni)
A small bunch of herbs; classically a bay leaf, few parsley sprigs, and few sprigs of thyme
—wrapped in a leek leaf or bunched with a piece of celery and tied with string
Brunoise
(broon-waz)
Vegetables cut into very small diced pieces
ND
77
ND
78
Culinary Terms (C)

terms.
Canapé
(can-ah-pey)
An appetizer consisting of a small bread or biscuit base covered with a flavored topping
Chateaubriand
(sha-tow-bree-an)
A large steak cut from the head of the beef fillet
Charcuterie
(shar-koo-te-ree)
A range of dressed meat products
Chiffonade
(shi-fǝ-nad)
Finely shredded lettuce or sorrel used to garnish and flavor soups
Chinois
(shin-wa)
Fine/coarse conical strainer
ND
79
Chowder
A thick chunky seafood soup; comes from the French chaudière which is a heavy, three-
legged iron cauldron used to make stews by fishermen
Compote
(kawm-powt)
Stewed fruit
Concassé
(kon-ka-say)
Roughly chopped
Confit
(kon-fee)
Meat cooked slowly in its own fat, usually duck
Consommé
(kown-so-may)
Broth that has been made clear
Cordon
Ribbon, indicates a thread or ribbon of sauce used to flavor and garnish culinary
products
ND
80
Coulis
(koo-lee)
Smooth, thick fruit or vegetable sauce made by pureeing or sieving the fruit
Court-bouillon
(kore-bwee-yone)
A flavored cooking liquor used in the cooking of fish and some internal organs of
poultry
Crêpes
(krep)
Very thin pancakes
Croquettes
(kroh-ketes)
Cooked forcemeats of meat, fish, or cooked vegetables, shaped and prepared for frying
Croûton
(kroo tohn)
A slice or piece of toasted bread
Crudite
(kru-de-tā)
Raw vegetables usually arranged creatively on trays and served with a dip. Also known
as relish
ND
81
ND
82
Culinary Terms (D-F)

terms.
Darne
(darn)
A steak of round fish on the bone
Devilled
To highly season with hot flavorings
Duxelle
(duke-sell)
A basic preparation of cooked finely chopped mushrooms, flavored with shallots and
seasonings
En papillote
(on pa-pee-yowt)
Cooking and serving foods in a paper bag
Farce
(fars)
A stuffing
ND
83
Fillet
(fee-ley)
A boneless piece of meat, poultry, or fish; the French version ‘filet’ refers to a cut of beef
that is boneless
Flambé
(flom-bey)
A technique by which alcohol is added to a dish and ignited, both for effect and to burn
off the alcohol
Fonds
(fohnds)
French word for stock – the flavored liquid base for making sauce, stew, or braised
dishes
Fondue
(fone-dew)
From the French word “fondre” meaning to melt; a dish of warm, melted cheese flavored
with wine in which bits of bread are dipped
Fumet
(few-may)
Essence of fish stock
ND
84
ND
85
Culinary Terms (G-J)

terms.
Garde manger
(gard-mahn-zhey)
The pantry chef
Gastric
(ga-streek)
A mixture of sugar and vinegar used to sharpen the flavor of tomato sauce or soup
Gravy
Traditionally mean naturally concentrated juices that come from meat as they roast;
these juices can be combined with liquids such as white or brown stock, milk, wine, then
thickened with flour, cornstarch, or other agents to make it thicker and sauce-like.
Hollandaise
(awl-lawn-daze)
A mother sauce made from emulsified egg yolks and clarified butter and flavored with
lemon juice.
Hors d’Oeuvre
(awr-durv)
ND
86
Small food items served on passed-around trays or on attractively-arranged platters

during receptions and cocktail events.
Jardinière
(zhar dee nyair)
A term used to denote vegetables cut into bâtonette
Julienne
(zhoo lee yen)
A term used to denote foods cut into thin strips
Jus
(zhoo)
With juice or gravy
Jus lié
(-lee)
Thickened gravy
Jus rôti
(-rotee)
Roast gravy, unthickened
Jus rôtilié
(-roteelee)
Roast gravy, thickened
ND
87
ND
88
Culinary Terms (L-M)

terms.
Lard
(lahr)
Solid fat from pork. Lard gras contains fat only, while lard maigre (bacon) contains meat
as well.
Lentils
(len-teels)
Edible bean that grow in pods
Liaison
(ley-yey-son)
Mixture of egg yolks and cream used to thicken and enrich culinary products
Macerate
To soak in liquor in order to soften and add flavor; often applied to fresh fruits
Mandolin
(man-do-leen)
A special vegetable slicer
ND
89
Marinade
(mah-ree-neyd)
A preparation used to flavor meat, poultry, fish and vegetable
Médaillon
(may-die-yohn)
A round shaped portion of meat or fish
Minute (á la)
(mee-nut)
Cooked very quickly ‘in a minute’
Meringue
(me-rang)
Mixture of beaten egg whites and sugar
Meuniere
(mun-yair)
A cooking technique where an item (especially fish) is dipped in flour and shallow-fried
in butter
Mirepoix
(meer-pwah)
A vegetable flavoring, roughly cut to various sizes according to requirements
ND
90
Mise-en-place
(meez-ahn-plahs)
Put in place, in culinary jargon refers to advanced preparation
Mousse
(moos)
Any number of frothy, airy dishes, both sweet and savory usually lightened with
whipped egg whites or cream
ND
91
Culinary Terms (P-Q)

terms.
Parfait
(poh-pyet)
A stuffed portion of meat/fish rolled into a cylindrical shape
Paupiette
(poh-pyet)
A stuffed portion of meat/fish rolled into a cylindrical shape
Paysanne (á la)
(pay-zahn)
Peasant style, also indicates the use of particular shapes, i.e. circles, squares, and
triangles
Petits fours
(pe-tee-furz)
Selection of after dinner sweet items
Prosciutto
(pro-shu-to)
Dry-cured Italian ham usually sliced thin
ND
92
Provençale (á la)
(pro-von-sal)
Regional or provincial style
Pulse
(pawls)
The edible seed of various crops
Purée
(pyu-rey)
Pulped foods
Quenelles
(kuh-nel)
Various shapes of fine forcemeats produced from veal, chicken, fish, and game
ND
93
Culinary Terms (R-V)

terms.
Ratatouille
(ra-tah-too-wee)
Dish made from red bell peppers, onions, tomatoes, zucchini, eggplant and often, olives.
Roux
(roo)
A mixture of butter and flour cooked together; used as a thickener
Sorbet
(sor-bey)
Frozen ices lightened by the addition of Italian meringue
Soufflé
(soo-fley)
A very light sweet or savory product
Spatchcock
(spach-kak)
A poultry or game bird split into two, usually, for grilling
ND
94
Suprême
(soo-prem)
Denotes use of delicate cuts taken from the breast of poultry or game. Also a cut of fish
on the slant, free from bone
Truss
(trahs)
A procedure to secure items (usually a poultry) using a string
Velouté
(ve-loo-tay)
A thickened sauce made from white stock and a roux
Vin (au)
(veen)
In wine
Vinaigrette
(vee-ne-gret)
Also known as French dressing, literally means “little vinegar” in French; fairly thick salad
dressing from a mixture of olive oil, wine vinegar, and salt and pepper and flavored
accordingly
ND
95
ND
96
LESSON 2
Preparing
Egg Dishes
ND
97
MOST
Essential
Learning
Competencies
Introduction
In this lesson we will present you the knowledge and skills that you must have in
order to perform the basic techniques of egg cookery. This lesson will also present to
you the basic procedures for preparing egg dishes. Eggs are the most versatile
ingredient in the kitchen. These can be prepared and cooked in many ways making
them available for every course of the menu. This second lesson will present you the
composition and the desirable qualities of eggs. This will also present you the
procedures for the different egg cookery methods.
ND
98
PREPARING EGG DISHES
Content Standard
4. The learners demonstrate an understanding for

choosing quality eggs for cooking
preparing and cooking eggs
showing a platter egg dish.
The learners independently prepare and cook egg dishes.
Learning Competency
1. identify an egg’s components and its nutritive value

2. identify and prepare ingredients according to standard recipes.
3. explain the uses of eggs in culinary arts.
4. cook egg dishes in accordance with the prescribed salad
5. present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame
ND
99
LESSON 2: Preparing Egg Dishes
https://youtu.be/DJoDFQHXoEU
 Identify the components of an egg;
 Determine the desirable qualities of eggs;
 Handle and store fresh eggs properly; and
 Prepare eggs using various cooking methods.
UNIT 1: Introduction to Egg Dishes
Introduction
Eggs are one of the most versatile ingredients in the kitchen. These can
be prepared and cooked in many ways. The most commonly used eggs are
chicken eggs because of its blandness, availability and variety of sizes.
Additionally, eggs contain a large amount of protein which coagulates when
heated. Eggs are ideally cooked slowly and with moderate heat. Eggs have
multiple culinary functions:
 Aerating – for sponges, cakes, meringue;
 Clarifying – for consommé;
 Emulsifying – for mayonnaise, hollandaise;
 Thickening – for crème anglaise;

ND
100
 Binding – for patties;
 Glazing – for egg wash;
 Enriching – as a liaison;
 Setting – for crème Brulee;
 Coating – for paner a l’anglaise ;
 Garnishing – for nicoise and Caesar salads;
 Egg dishes – such as an omelet, eggs benedict; and
 Sous vide – various
 Other – shakes and smoothies, eggnog, egg-milk punch.
ND
101
TOPIC 1: Composition of Eggs
A whole egg is mainly composed of the yolk, the white, and the shell.
Additionally, it contains a membrane that lines the inside of the shell and
forms an air cell at the larger end of the egg, there is also the two white
strands called chalazae that hold the yolk in the center.
ND
102
ND
103
TOPIC 2: Quality Grades of Eggs
Eggs are examined for their interior and exterior qualities before they
are sorted according to size. The egg grades certify that eggs have been
processed and packaged by food authorities.
ND
104
-Identifying the Quality and the Grade of Eggs
https://youtu.be/4DzXjFJ6VNw
To identify egg grades, the following procedures can be performed:
ND
105
-Water Test - Fill a bowl with water. Gently drop eggs one by one into the
bowl
 Grade AA – The egg stays at the bottom of the container and lies
sideways.
 Grade A – The egg stays at the middle of the container in an upright
position.
 Grade B – The egg floats in the surface of the water.
-Cracking Test - Crack the egg on a plate or any flat surface. Observe the yolk
and white of the egg.
 Grade AA – The yolk is slightly globe-shaped, the inner egg white is the
intact and minor spreading of the outer egg white.
 Grade A – The yolk sits a bit lower and the egg white is more
transparent with a wider spread compared to Grade AA eggs.
 Grade B – The yolk is flat and the egg white is a bit runny like water.
ND
106
Eggs Sizes and Classification
The size of the egg is based on its weight. The table indicates the
minimum weight per dozen (including the shell) according to the egg size
category. Below is the minimum weight of eggs per dozen:
ND
107
TOPIC 3: Storing Fresh Eggs
ND
108
Eggs are fragile ingredients that should be well taken care of. Learning
how to properly store and handle different types and forms of eggs would
help prolong its shelf life and maximize its use.
ND
109
UNIT 2: Cooking Egg Dishes
Introduction
One of the most important rules of egg cookery is to avoid high

temperature and long cooking time to prevent eggs from being overcooked.
Overcooking produces tough eggs, causes discoloration and affects flavor.
Each part of the egg needs a different temperature level to be cooked.
ND
110
TOPIC 1: Boiling Eggs
Eggshells have a porous quality. This quality makes it possible for eggs
to be cooked by boiling them in the shell. The following is the procedure for
boiling eggs.
ND
111
https://youtu.be/Q1bxecPLqBo
Procedure for Boiling Eggs:
 Place eggs in a saucepan.
 Fill the saucepan with water enough to cover the egg.
 Bring the water to a boil.
 Reduce the heat and simmer for the required time.
DONENESS OF BOILED EGGS PREFERRED COOKING TIME
Soft Boiled 2 to 3 minutes
Medium Boiled 5 to 6 minutes
Hard Boiled 8 to 10 minutes
Soak the eggs in a bowl of ice and water. Doing this will prevent carry-over
cooking. It will also help you in removing the eggshell
Peel the eggs and serve.
ND
112
Tips for Boiling Eggs
Deviled Eggs (Yield: 12 Servings)
Ingredients
ND
113
6 pcs Eggs, hard-boiled

3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
tt Salt and pepper
As needed Paprika, for garnish
Procedure
 Prepare the hard-boiled eggs. Peel the eggs and cut into half.
 Remove the yolks using a spoon. Put them into a bowl.
 Mash the yolks using a fork.
 Put the mayonnaise, mustard, vinegar, salt and pepper into the egg
yolks. Mix well.
 Scoop a portion of the egg yolk mixture back into the egg white.
 Sprinkle with paprika. Plate and serve.
ND
114
TOPIC 2: Poaching Eggs
The objective in poaching is to keep the eggs egg-shaped- that is, in a

round compact mass rather than spread all over the pan. Most people prefer
poached eggs due to its healthier preparation compared to frying which uses
fat. A well-poached egg has:
 Bright and shiny appearance
 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks
Procedure for Poaching Eggs
 In a saucepan, add salt, distilled vinegar and water.
 Bring water to a boil then reduce to a simmer.
 Crack eggs, one at a time, into a dish or a small plate.
 Use a spatula to quickly stir the water in one direction until it is

smoothly spinning around creating a whirlpool.
ND
115
 Carefully slide the egg into the center of the whirlpool. Eggs will hold
their shape better if they slide against the edge of the pan.
 Simmer for 3 to 5 minutes, until whites are coagulated and yolks are
still soft.
 Remove eggs from pan with slotted spoon or skimmer.
 To serve immediately, drain very well. For better appearance, trim off
ragged edges.
ND
116
Tips for Poaching Eggs
Eggs Benedict (Yield: 1 Serving)
Ingredients
1 pc Egg, Grade AA
2 Tbsp Distilled vinegar
1 pc English muffin
2 strips Bacon
As needed Butter
As needed Hollandaise sauce, freshly prepared
As needed Water, as needed
ND
117
Procedure
 Brown the bacon and toast the muffins. Set aside.
 Poach the eggs.
 Spread the top of the muffin with butter.
 Top it with bacon and the poached egg.
 Plate, drizzle with freshly-made hollandaise sauce and serve.
TOPIC 3: Preparing Fried Eggs
https://youtu.be/AHRMVc9fgfc
Frying eggs is an especially popular egg preparation method. Generally,

fried eggs should be/ have:
 Cooked to order and served immediately at all times;
 Shiny, uniformly set and tender egg whites; and
 Compact egg yolks, standing high and not spread out thinly.
 Procedure for Preparing Fried Eggs
 Heat the pan. It is advisable to use a non-stick pan when cooking eggs.
 Add enough fat to the pan set it over moderate heat. Too much fat will
make the egg greasy while too little fat of it causes eggs to stick to the
pan with a non-stick surface.
 Break the eggs into a bowl.
ND
118
 When the fat is hot enough, slide the eggs into the pan. Reduce the
heat to low and cook the egg to the desired doneness.
 Cook slowly without flipping until white is completely set

and yolk is still soft and yellow.
Sunny-side
up
 Heat must be set too low to prevent the bottom part of the
egg from hardening or being burnt.
 Fry and flip over

French
 Cook until the white is just set and the yolk is still liquid.
 Do not flip.
Over-easy
 Cook until the edges of the egg brown.
ND
119
Tips for Frying Eggs
ND
120
TOPIC 4: Preparing Shirred Eggs
https://youtu.be/zGiSsoHglcE
Shirred eggs resemble fried eggs except that they are baked in
individual serving dishes rather than fried. They may also be baked with or
garnished with a variety of meats and sauces.
Procedure for Preparing Shirred Eggs
 Crack the eggs into the ramekins.
 Put in enough amount of butter and milk.
 Season the eggs with salt and pepper.
 Place the eggs in the oven and cook at 350°F or 175°C for 5 to 10
minutes.
 Serve the eggs in the ramekins.
Bacon Shirred Eggs (Yield: 2 Servings)
https://youtu.be/I9IbSoph4Bc
Ingredients
ND
121
2 pcs Eggs
3 strips Bacon, cooked until crispy
As needed Butter
As needed Milk
tt Salt and pepper
ND
122
Procedure:
 Place the cooked bacon strips at the bottom of the ramekins.
 Crack eggs into the ramekins.
 Pour in the milk and add in the butter.
 Add a pinch of salt and pepper.
 Place in oven at 350°F or175°C and cook to desired doneness
 Serve in the same dish or casserole.
TOPIC 5: Preparing Scrambled Eggs
https://youtu.be/-94aTucFfRY
Scrambled eggs, like other egg preparations, are best cooked to order.
Do not overcook it since it becomes tough and watery, and eventually turns
green when held for a long time. Scrambled eggs should be soft and moist
unless the client requests “scrambled hard.”
Procedures for Preparing Scrambled Eggs
 Break the eggs into a bowl and beat until the yolk and egg white is well
blended.
 Add a moderate amount of butter and beat the egg continuously.
 Heat a little butter and olive oil in a pan. As much as possible, use a
non-stick pan. Avoid using aluminum pans to prevent the discoloration
of the egg.
ND
123
 Pour in the egg and keep the heat low.
 Stir gently from time to time as the eggs coagulate. Lift portions of the
egg cook it evenly. Do this until the egg sets but still soft and moist.
 Remove the egg from the heat. Plate and serve.
ND
124
Tips for Preparing Scrambled Eggs
ND
125
TOPIC 6: Preparing Omelets
https://youtu.be/Az4b7Bhb0dU
Omelet is a dish made out of beaten eggs that are cooked until set and
folded over usually around a filling. There are several kinds of omelet that
vary depending on their filling. One of the most popular is the sliced ham
and shredded cheese-filled French omelet.
Procedures for Preparing Omelets
 Break the eggs into a bowl.
 Add the butter and beat until the yolk and the egg white evenly blends.
 Heat the pan and add the oil.
 Put in the eggs and cook the omelet until the eggs are properly set.
Push cooked parts of the egg up to have an evenly-cooked omelet.
 Put in the filling. The varieties of omelet differ according to the filling
they are cooked with. Omelet fillings are usually prepared beforehand.
 Roll one edge of the omelet toward the center and shake the pan to
loosen the omelet.
 Slide the omelet onto a plate. The edges should be caught neatly
underneath to make sure that the egg encases the filling securely.
ND
126
Ham and Cheese Omelets (Yield: 1 Serving)
Ingredients
2 pcs Eggs
As needed Butter
1/4 cup Sweet ham, diced
2 Tbsp Cheddar cheese, grated
As needed Salt and pepper
ND
127
Procedure
 Blend the eggs just until the yolks and whites are combined.
 Add in the butter and season the eggs with salt and pepper.
 Sweat the ham and set aside.
 Cook the egg in the same pan. Cook until the eggs are properly set.
Push the cooked parts of the egg up to have an evenly-cooked omelet.
 Roll the edge of the omelet nearest the handle toward the center and
shake the pan to loosen the omelet.
 Roll the omelet out of the pan completely encasing any filling (make
sure the edge are caught neatly underneath the omelet), directly onto a
heated plate.
 Put in the ham. Top it with the cheese.
 Roll one edge of the omelet toward the center and shake the pan to
loosen the omelet.
 Slide the omelet onto a plate. The edges should be caught neatly
underneath to make sure that the egg encases the filling securely.
ND
128
TOPIC 7: Preparing Soufflés
Soufflé is an important egg preparation method that one should be

familiar with. It is made with eggs combined with other ingredients. A soufflé
can be served as a savory dish or a sweet dessert.
ND
129
MOST
Essential
Learning
Competencies
LESSON 3
Preparing
Farinaceous
Dishes
ND
130
Introduction
In this lesson we will present you the knowledge and skills that you must have in
order to perform the basic techniques of Farinaceous cookery. In this unit we present
the characteristics and basic preparation techniques for the common farinaceous
products such as rice, potatoes and pasta.
ND
131
PREPARING FARINACEOUS DISHES
Content Standard

preparing and cooking Farinaceous dishes
The learners independently prepare and cook
Farinaceous dishes.
Learning Competency
1. Determine the sources and kinds of starch and cereals

2. Identify the ingredients in the preparation of various types of starch and cereal
dishes.
3. Cook various types of starch and cereal dishes.
4. Present starch dishes with suitable plating and garnishing according to standard
ND
132
LESSON 3: Preparing Farinaceous Dishes
https://youtu.be/8lT5MRC3XZc
 Identify the different farinaceous products;

 Handle and store farinaceous products safely; and
 Prepare the following farinaceous products using various cooking techniques.
UNIT 1: Introduction to Farinaceous Products

Introduction
Farinaceous products are high in starch. They act as an important part of our diet is the
main source of our carbohydrate intake and act as our main source of energy and a
range of nutrients in our diet, including fiber, calcium, iron, and the B vitamins.
The whole grain varieties of starchy foods, on the other hand, are great sources of fiber
– which keep the bowel healthy and make you feel full.
Potatoes, rice, and pasta are the most common farinaceous products prepared in the
industry. The following lessons teach the proper preparation and cooking methods of
these farinaceous products.
ND
133
TOPIC 1: Types and Characteristics of Potatoes
Potatoes are classified according to their starch content. The amount of starch
determines the use for which they are most suitable.
ND
134
TOPIC 2: Types and Characteristics of Rice
There are many ways to classify different types of rice.
ND
135
TOPIC 3: Types and Characteristics of Pasta
Pasta is a staple ingredient widely used in cooking. It is made from flour or durum wheat
semolina mixed with water and/or eggs. It is then kneaded and shaped, dried and
cooked before eating.
ND
136
Common Pasta Shapes and Their Uses
ND
137
Pasta comes in different shapes and sizes. Each shape is appropriate for different kinds
of preparations. The following are some of the common shapes and uses of pasta:
ND
138
TOPIC 4: Other Farinaceous Products
Aside from potatoes, rice and pasta, the following are farinaceous products you should
be familiar with:
ND
139
UNIT 2: Preparing Potato Dishes

Introduction
The following are the many forms of potato products available in the market:
 Fresh - unprocessed
 Peeled - Keep refrigerated (below 40◦F/4◦C) for five days
 Canned - whole, cooked
 French fries
1. Blanched in deep fat and frozen

2. Available in wide variety of sizes and cuts.
3. Cooked from the frozen state
4. Refrigerated French fries are also available
 Other frozen, prepared products (hashed browns, puffs, stuffed bakes, and
croquettes; in casseroles with a variety of sauces)
 Dehydrated
1. Granules or flakes for mashed potatoes to be reconstituted with hot water or milk
and butter or other desired flavorings
2. May need soaking in water before cooking
ND
140
TOPIC 1: Handling Potatoes Safely
To keep potatoes in good condition and to extend the shelf life of the potatoes, one
must know how to properly handle and store them, such as follows:
ND
141
TOPIC 2: Cooking Potato Dishes
The following are the things to be done in preparing potatoes for cooking:
Preparing Mashed Potatoes
Mashed potato is an important product in most kitchens. It is the basis of many popular
preparations such as whipped potatoes, duchess potatoes and croquettes. To prepare
mashed potatoes:
1. Peel the potatoes. If you want to boil the potatoes skin-on, wash them properly.
2. Pass the potatoes through a food mill or ricer. You can also use a masher to press
the potatoes.
3. You can let the potatoes pass through a sift for a finer result.
4. Mix the milk and melted butter.
5. Add milk and butter mixture into the potatoes.
ND
142
6. Season with salt and pepper and mix well
7. Scoop the potato and place on a serving dish.
8. Garnish with parsley and/or gravy to serve.

Preparing Baked Potatoes
https://youtu.be/cstOt_tCg08
Baked potatoes should have a soft and rich interior and crispy skin. Here are is the
procedure for preparing baked potatoes:
1. Scrub the potatoes well.

2. Dry the potato with a paper towel.
3. Pierce ends with a skewer or fork to allow steam to escape.
4. Oil the potatoes lightly if you like crispy skin.
5. Place the potatoes on a sheet pan.
6. Bake it in the oven at 200°C (400°F) for 30 minutes to 1 hour.
Preparing Hash Browns

https://youtu.be/ugSX1G6dXoY
Hash browns are pan-fried potatoes. In this dish, potatoes can be shredded, sliced,
diced or julienned. Here are the procedures for preparing hash browns:
1. Boil the potatoes. If you want to boil them skin-on, wash the potatoes properly.
2. Slice or shred the potatoes.
3. Heat a thin layer of oil in a pan.
4. Put in a portion of potatoes enough to have and flatten round cake.
ND
143
5. Shake the pan back and forth to keep the potatoes from sticking to the surface of
the pan.
6. When the potato is well-browned on the bottom, turn it over using a spatula.
7. Season with salt and pepper.
8. Cook until the other side is brown.
9. Let it rest on a rack or a paper towel to let off excess oil.
10. Plate and serve.

Preparing French Fries
One of the most common potato preparation techniques, french fries are deep-fried
potatoes usually cut julienne, batonnet or allumette. The common procedure for
preparing french fries is:
1. Peel and eye the potatoes.

2. Cut the potatoes into strips about 3/8-inch (1 cm) square and about 3 inches (7
1/2 cm) long using a mandolin. Soak the cut potatoes in cold water until needed
to prevent discoloration.
3. Add oil to the pan and wait until the fat heat reaches 160°C (325°F).
4. Drain the potatoes properly.
5. Deep-fry the potatoes until they are just beginning to turn to pale golden color.
6. Remove the potatoes from the fat and turn them out onto the sheet pans in a
single layer to drain.
7. Fry the potatoes in small quantities in fat heated, 175°-190°C (350° to 375°F )
until brown and crisp.
8. Drain well and season lightly.
ND
144
9. Plate and serve immediately.
ND
145
UNIT 3: Preparing Rice Dishes

Introduction
Rice is a popular cereal crop usually used as human food. It is a type of grass that
belongs to a family of plants that includes cereals such as wheat and corn. It is rich in
nutrients and contains vitamins and minerals that are lost during milling and polishing.
This process turns brown rice into white rice by removing the outer rice husk and bran
to reveal the white grain.
ND
146
TOPIC 1: Handling and Storing Rice
Before the rice is cooked, it should be checked first for desirable qualities. Furthermore,
the rice should be handled and stored according to the procedures presented in this
topic.
ND
147
TOPIC 2: Cooking Rice
There are two common ways rice can be cooked. There is the:
 Boiling and steaming method; and

 Pasta method.
Boiling and Steaming Rice
This is the most common method of cooking rice. In this method, rice is submerged in
water and cooked until the water was absorbed by the grains.
https://youtu.be/ylF77oYplbA
Here is the procedure for boiling and steaming rice:
1. Add 2 cups of water to the washed rice in the pot. Make sure that the water is
evenly distributed.
2. Cover the pot and bring to a boil. Wait until the rice is fully cooked.
Pasta Method of Cooking Rice
This method is good for producing separate non-sticky grains:
1. Pour water into the pot and bring to a boil. Add salt to the boiling water.
2. Drop rice into a large pot and stir.
3. Check if the rice is tender.
4. When just tender, scoop the rice with a strainer and drain well and place in a
hotel pan.
5. Steam dry in the oven for 5 to 10 minutes, or leave uncovered and place in a
steamer to steam dry.
ND
148
UNIT 4: Preparing Pasta Dishes

Introduction
Pasta is recognized as a healthy food for having slowly-digested carbohydrate.

Furthermore, adding variety to its health benefits are the sauces, oils and other
ingredients it is usually prepared with such as olive oil (a healthy dietary fat), tomato
sauce, cheese, vegetables and meat.
TOPIC 1: Preparing Fresh Pasta
Pasta Fresca or fresh pasta is usually made using:
 flour;
 olive oil;
 water; and
 salt.
https://youtu.be/hGra8PgCHMM
ND
149
Procedure for Preparing Pasta Fresca
1. Place the flour on the work table. Make a well in the center using a fork.
2. Pour the eggs into the well.
3. Use a fork to stir the eggs. In a circular motion, gradually draw in the flour
starting from the inside.
4. Add in the olive oil and the salt.
5. Keep stirring to evenly distribute eggs and flour evenly.
6. Add in the water gradually.
7. Draw the remaining flour into the mixture using a bench scraper.
8. Gather the mass and form a ball of dough.
9. Knead the dough. Use your palm to draw the outer sides of the dough in. Do
this until the dough is smooth and elastic. Pat your hands with flour from time
to time to avoid the dough from sticking.
10. Roll the dough. Sprinkle your work table with enough flour to avoid the
dough from sticking. Lather the rolling pin with flour and slide it from the
center of the dough toward the edges. Do this until the dough is flat enough
to be fed into the pasta maker.
11. Adjust the setting of the pasta maker to your desired thickness.
12. Let the dough pass through the pasta maker. Turn the handle gently. Sprinkle
the pasta maker with flour to avoid the dough from sticking. Do this until all
the dough have been flattened to your desired thickness.
13. Install the pasta attachment. Transfer the handle into the drive hole of the
pasta attachment.
14. Let the flattened dough pass through the cutter for your desired pasta width.
Most pasta makers have cutters for spaghetti and fettuccine.
15. Split up the strings of pasta that were not separated by the cutter.
ND
150
16. Hang the pasta to dry.
ND
151
TOPIC 2: Cooking Pasta
Cooking times differ for every shape and size of pasta. The timing depends on the kind
of flour used and the moisture content. However, pasta is best cooked and served
immediately. The succeeding topics are the different procedures for cooking pasta.
Pasta in Oil-Based Sauce: Pesto
https://youtu.be/m9ncAxrzRek
Procedure:
1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. In a saute pan, heat enough amount of pesto. Keep the heat at a low to avoid the
pesto from being too dark.
5. Drain the pasta using a colander and toss it in the pesto.
6. Season the pasta with salt and pepper.
7. Plate and serve.
ND
152
Pasta in Cream-Based Sauce: Carbonara
https://youtu.be/4u9togDhGEM
Procedure:
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. Drain the pasta using a colander and set aside.
5. Render the bacon fat in a saute pan. You can take some of the bacon and set
aside for garnishing.
6. Put in the cream and add the egg yolk.
7. Toss the pasta into the cream-based sauce.
8. Season with salt and pepper.
9. Plate and serve.
ND
153
Baked Pasta: Lasagna
Procedure:
2. Put in a little amount of olive oil and salt.
3. Add in the pasta and let it cook until it is al dente or firm to bite.
4. Drain the pasta and soak it in a bowl of ice and water to arrest the cooking.
5. Brush the pan with olive oil. Pour in the bechamel sauce and put in another layer
of lasagna. Spread the sauce on top of the pasta. Pour another layer of bechamel
sauce. Sprinkle with grated cheese and cover the sauce with another layer of
pasta sheets.
6. Continue making layers of pasta, sauces and cheese until you reach the desired
height or until all the ingredients were used.
7. Bake in a pre-heated oven at 375°F or 160°C for 15 to 30 minutes.
ND
154
REFERENCES
TESDA Online Program (TOP) “Fundamentals of Professional Cookery ”
https://www.e-tesda.gov.ph/course/view.php?id=8
TESDA Online Program (TOP) “Preparing Egg, Vegetable and Farinaceous

Dishes ”
https://www.e-tesda.gov.ph/course/view.php?id=12
ND

Cookery Module 1

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Cookery Module 1

Hochgeladen von

Copyright:

Verfügbare Formate

NOTRE DAME

OF TRECE MARTIREZ, INC.

Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com

Senior High School

Mr, BRENNAN ROI S. DUAG

LESSON 1: Fundamentals of Professional Cookery

UNIT 1: The Kitchen Department

TOPIC 1: Organizational Structure in the Kitchen 5

Kitchen Staff (2)

Kitchen Staff (3)

Kitchen Staff (4)

Example of a Kitchen Organization

TOPIC 2: Knowing your Role as a Kitchen Staff 11

UNIT 2: The Kitchen Staff

TOPIC 1: Duties and Responsibilities of a Kitchen Staff 13

TOPIC 2: Professional Work Habits and Skills of a Kitchen Staff 14

TOPIC 1: Pots and Pans 16

TOPIC 2: Measuring Devices 18

TOPIC 3: Hand Tools 19

TOPIC 5: Cooking Equipment 26

TOPIC 1: Common Weights and Measurements Used in the Kitchen 30

TOPIC 2: Measurement Conversion 32

TOPIC 3: Weight, Volume, and Dry Measures Conversions 33

TOPIC 4: Temperature Conversions 36

UNIT 5: Food Safety

TOPIC 1: Cleaning the Stations 37

TOPIC 2: Washing of Ingredients 39

TOPIC 3: Food Temperature 41

TIPS: Knife Skill 42

UNIT 6: Occupational Health and Safety Procedure

TOPIC 1: Personal Protective Equipment (PPEs) 45

Common and Foreign Culinary Terms 47

UNIT 1: Introduction to Egg Dishes

TOPIC 1: Composition of Eggs 68

TOPIC 2: Quality Grades of Eggs 69

Identifying the Quality and the Grade of Eggs

Eggs Sizes and Classification

TOPIC 3: Storing Fresh Eggs 72

UNIT 2: Cooking Egg Dishes

TOPIC 1: Boiling Eggs 74

Tips for Boiling Eggs

TOPIC 2: Poaching Eggs 76

Tips for Poaching Eggs

TOPIC 3: Preparing Fried Eggs 78

TOPIC 4: Preparing Shirred Eggs 80

Bacon Shirred Eggs

TOPIC 5: Preparing Scrambled Eggs 81

Tips for Preparing Scrambled Eggs

TOPIC 6: Preparing Omelets 83

Ham and Cheese Omelets

TOPIC 7: Preparing Soufflés 85

UNIT 1: Introduction to Farinaceous Products

TOPIC 1: Types and Characteristics of Potatoes 90

TOPIC 2: Types and Characteristics of Rice 91

TOPIC 3: Types and Characteristics of Pasta 92

Common Pasta Shapes and Their Uses

TOPIC 4: Other Farinaceous Products 94

UNIT 2: Preparing Potato Dishes

TOPIC 1: Handling Potatoes Safely 96

TOPIC 2: Cooking Potato Dishes 97

Preparing Mashed Potatoes

Preparing Baked Potatoes

Preparing Hash Browns

UNIT 3: Preparing Rice Dishes