Benefits of cooking Grate - To rub food on a surface with sharp

projections.
Increase palatability and Digestibility – cooking
increase palatability as it imparts flavor and Knead - To work dough by pressing and folding
aroma
until it become elastic and smooth.
Destroy microorganism – food subjected to
Mix - To combined ingredients together usually
heat. Makes the food safe for consumption.
by stirring.
Improve appearance – makes the food more
Preheat - To heat an oven prior to using in order
appetizing by improving the appearance.
to obtain the correct cooking temperature
Changes Consistency – cook food is softer and
Saute - To brown or cook food in a small
easily digestible.
amount of fat
Ensure Balance Diet – helps combine various
Simmer - To cook food just below the boiling
food groups which help the person get a
point
balanced diet.
Stir - To mix by using a circular motion going
FOOD PREPARATION PROCESS
around and around until the food is blended
Chop - To cut food into small, uneven pieces together

Mince - To cut food into very fine, uneven Whip - To incorporate air and to increase
volume.
Cube - To cut food into small, equal size square
about ½ inch in size pieces HERBS AND SPICES

Shred - To cut or break food into long, thin Bay leaf

strips by using knife, fork, or grater .
refers to the aromatic leaves of several plants
Pare - To remove the stem and the very thin used in cooking these include: Bay laurel fresh
layer of peel of a fruit or vegetable with a or dried bay leaves are used in cooking for their
pairing knife or peeler. distinctive flavor and fragrance.

Slice - To cut food into arge, thickor thin flat Chives

pieces with slicing knife. Use a sawing motion
give a mild onion -like flavor to many foods and
while gently pressing knife down.
often are blended with other herbs for salads,
Strain - To separate solid from liquid materials soups and omelets.
by pouring the mixture through a strainer or
Calintro/ Coriander leaf
seive.
This member of the carrot family is also
Bake - To cook by dry heat, usually in oven
referred to us Chinese parsley and coriander
Beat - To make a mixture smooth by lifting it plant.
over and over quickly with a big beating stroke
Mint
or to incorporate air through the mixture.
(Usually withan electric mixer or wire whisk) is one of the most commonly used and grown
ingredients across the world. It is a fresh ,
Blend - To mix or more ingridients together until
flavoursome lush green herb that comes with a
well combined
long shelf life so it can be stored in airtight bags
Boil - To cook in water or other liquid in which for months Menthol, its core ingredient gives it
bubbles rise continually and break on surface the characteristics aroma and flavor.

Cream - To work sugar and fat together until Lemongrass

the mixture is soft and fluffy
Has a refreshing lemon-lime taste with a tinge
Cut In - To cut fat flour with two knives or a of mint and ginger lemongrass is a key
pustry blender ingredient in Asian cuisine , particularly Thai, at
home in curries , stir fries and noodles.
 FUNGI - When referring to vegetables, fungi are
commonly known as mushrooms.

LEAVES - The edible leaves of plants fall under

this category, the leaves can be all separate or
Oregano very compact like cabbage.

is an important culinary herb used for the flavor ROOTS - Usually a long or round-shaped
of its leaves, which can be more flavorful when taproot.
dried than fresh . - Root vegetables are those that are grown
under the soil and possess nutrients that they
Parsley gain from the soil.
yet another herb that derives its name from SEEDS - (Legumes) apart from sweet corn, seeds
Greek language parsley is mostly used for grow in pods which are sometimes eaten along
garnishing than flavoring. with the seeds.
Rosemary Podded vegetable may be used fresh, in salads,
The firm woody herb fragrant needle-like leaves frozen, as snack or canned, ready for those
is rosemary bittersweet and lemony in taste , winter meals.
the aromatic herb is popularly used across STEMS - Stem vegetables are those that have
dishes that involves stuffing or dressing besides shoots pr stalks which be consumed. The edible
that it is also used as a flavoring agent for soups stalks of plants when the stalk is the main part
, meant dishes particularly lamb and vegetable of the vegetable.
Sage TUBERS - These vegetables are underground
Plays the role of a seasoning ingredients for plants parts eaten by humans as
fatty meats such as poultry and pork, which is food.Vegetables which grow underground on
during the early phase of cooking. the root of a plant.

Chili Powder FRUIT

Chili powder is a spice blend made with ground APPLE - Nutritionally speaking, apples are a
red chilies, often including cayenne, as well as relatively high-carbohydrate fruit and their most
spices such as cumin, Mexican oregano, paprika, significant nutrient is vitamin C.
garlic powder, onion powder and salt. AVOCADO
VEGETABLES Avocados are extremely nutrient-dense, and
Edible plant parts including stems and stalks, they are rich in fiber, protein, vitamins, and
roots, tubers, bulbs, leaves, flowers and fruits; minerals – especially potassium.
usually includes seaweed and sweet corn; may BLACKBERRIES
or may not include pulses or mushrooms;
generally consumed raw or cooked with a main Blackberries are especially good for vitamin C
dish, in a mixed dish, as an appetizer or in a and the health benefits it provides. The fruit has
salad. a sweet and succulent taste despite being
relatively low in fructose compared to most
BULB - Usually grow just below the surface of types of fruit.
the ground and produce a fleshy, leafy shoot
above ground. Bulbs usually consist of layers, or BLUEBERRIES
clustered segments
Blueberries are a fruit that just about everyone
FLOWERS - The edible flowers of certain considers healthy.
vegetable. They are usually small in size and
They are certainly rich in health-protective
appear like many flower buds clustered
polyphenols, and they offer a decent selection
together.
of vitamins and minerals too.
FRUITS - Vegetable fruit are fleshy and contain
seeds.
 Longans are a brilliant white, with a big black
seed, surrounded by an olive-brown skin.

MANGOES
CHERRY
Mangoes contain a stone (making them a
Cherry is a small fruit with a sweet and juicy
drupe) surrounded by sweet yellow flesh; this
taste. There are also two main types of cherry;
taste is slightly sweet, soft, and tangy.
sour cherries and sweet cherries.
PAPAYA
GRAPES
Papaya is a tropical fruit with an exotic name;
Grapes are very versatile too, and they form the
the papaya. The fruit has a smooth outer skin
basis of many different wines, juices, jams, and
and a soft, reddish-orange flesh inside.
dessert products.
PEAR
GUAVA
Pears are a delicious, sweet, and juicy fruit.
Guava has an interesting appearance and it has
Pears have the sweetness of an apple mixed
a lime-green skin with a pink fleshy center.
with a kind of mild, citrus-like flavor and smell.
Depending on the ripeness of the fruit, guavas
may taste anything from slightly sour to sweet. MULBERRY

JACKFRUIT Mulberries are popular in fresh and dried form;

black and red mulberries are sweet and juicy
Jackfruit has a unique name, and the fruit has
with a slightly tart flavor.
an interesting appearance too. It looks
somewhat like a giant version of an avocado PASSION
and it is the largest tree fruit in the world.
Passion fruit is one of the more unique fruits,
KIWI and it is about the size of a golf ball. A hard,
brown outer shell surrounds a yellow,
Kiwifruit taste slightly sour, but mostly sweet,
gelatinous sticky, and sweet flesh
and their green flesh and black seeds are
encased in an olive-colored furry skin. PINEAPPLE

LEMONS Pineapples have a firm yellow flesh that

supplies a juicy, sweet taste.
Lemons also hold value for cleaning uses; the
reason for this is their high concentration of WATERMELON
citric acid.
Watermelons are another fruit with a high
BANANA water content; 91.5% to be exact.

Bananas have a very sweet taste, dessert UGLI

recipes often use them. In particular, banana
Ugli fruits are very juicy and sweet and taste
splits, banana milk, and banana bread are some
somewhat like a slightly more sour orange.
of the most popular options.
TANGERINE
DURIAN
Tangerines are high in vitamin C and contain
Durians have an interesting nutritional profile
small amounts of most other micronutrients.
too. In fact, they are one of the only fruits to
contain a decent amount of carbohydrates and STRAWBERRY
fat.
Strawberry is commonly eaten fresh, with
LIME cream, or in a range of desserts, strawberries
are a soft and sweet-tasting fruit.
Lime is a very close in nature to lemons, the
lime is another sour citrus fruit. RAMBUTAN
LONGAN FRUIT
The skin feels dry and leathery, the flesh inside STRUCTURE OF MEAT
is soft, white and round, and contains a large
A piece of meat usually consists of lean tissues,
seed in the middle.
fatty tissues, connective tissues and bone.

MEAT AND MEAT PRODUCTS

The muscle fiber meat has much to do with the
Meat is an important food in the diet anf is the grain or texture of the meat.
foremost food of the people in the world.
Fine grain, smooth, texture and a smooth and
Technically ,the term meat is used to designate soft surface indicate tender meat. Young
only those portions of the various animals used animals have finer-grained flesh than mature
for food like muscle, fatty tissues and some animals.
glands such as liver, heart and spleen.
The type of quantity of connective tissue in
Zoological classes of animals from which meat is meat also affect tenderness. There are two
obtained are; kinds of connective tissues white (collagen) and
yellow (elastin).
1. Aces- fowls and birds.
Fats in meat occurs mainly in the adipose
2. Pices-fishes.
tissues a visible fat. Also, fats is meat are
3. Reptalia-turtles important because the contribute to
tenderness, juiciness and flavor.
4. Amphibia-frogs
The bone is an essential part of the gross
5. Mollusca-oyster and clams structure of meat. In young animals, the
6. Crustacea-lobster and crabs backbone is soft and has reddish tinge.

7. Mammalia- examples are: cattle, carabao, NUTRITIVE VALUE OF MEAT

sheep, swine or pigs and other similar footed Meat is a very valuable food. It is rich of high
animals. quality protien needed for building and reparing
GRADING OF MEAT worn-out body tissues. It ccontains rich supply
of phosphorus,copper,iron,vitamin B, thiamin,
- After the meat has been inspected by an riboflavin, and niacin. It is relatively low in
authorized veterinarian and declared calories without fat.
wholesome, hygiene and fit for human
consumption, then it is graded. CLASSES OF MEAT

1. Quality- include tenderness, juiciness and Beef carcasses classified on the basis of age and
palatability. sex. The specific classes are;

2. Conformation- refers to the shape, from Stear- a male cow castrated when young.
general outline of the side of the whole. Heifer- a young female which has not bone a
3.Finish- refers to the amount, quality and color calf;
of the gat within and around the muscle. Cow- a female that has not bone a calf;

Stag- a male castrated after maturity and;

QUALITY CONFORMATION FINISH Bull- a mature male not castrated.
. CLASSIFICATION OF FRUITS; STRUCTURE

The fruit primarily contains two parts: the

pericarp and the seed. The pericarp layer is
actually the outer wall of the ovary from which
the fruit developed. The pericarp has three
layers.

•SIMPLE FRUIT

•AGGREGATE FRUIT

• MULTIPLE FRUIT

Exocarp or Epicarp: This is the outermost layer

of the pericarp that forms the skin.

Mesocarp: It is the thick, fleshy and juicy middle

layer of the pericarp.

Endocarp:  It is the innermost layer of the fruit

which often develops into the pith.

SIMPLE FRUIT- Derived from single ovary e.g.

Peach, plum, mango

Aggregate Fruit- An aggregate fruit or etaerio is

a fruit that develops from the merger of several
ovaries that were separated in a single flower.

Multiple Fruit

Multi-fruits, also called collective fruits, are

fruiting bodies formed from a cluster of flowers,
the inflorescence. Each flower in the
inflorescence produces a fruit, but these mature
CLASSIFICATION OF FRUITS into a single mass.

What is a Fruit? After flowering the mass is called an

infructescence. Examples are the fig, pineapple,
Fruits are the reproductive organs produced by
mulberry, osage-orange, and jackfruit.
flowering plants that contain seeds. So, a fruit is
basically an enlarged ovary that develops after Single Fruit contains two (2) Types of Fruit
the flower has been pollinated.
 Fleshy fruit
 Dry fruits

Fleshy fruit – Fleshy fruits have high water

content in the pericarp, and a fleshy mesocarp
once they are mature. This means that fleshy
fruits are juicier than dry fruits.

Dry Fruit – Dried fruit is fruit from which the

majority of the original water content has been
removed either naturally, through sun drying,
or through the use of specialized dryers or
dehydrators.
Cooking Techniques of Meat and the Principles Pan frying- is a form of frying food characterized
of Cooking Meat by the use of minimal cooking oil or fat, typically
using just enough to lubricate the pan.
The extent of its tenderness largely dictates
how meat should be cooked. Tender cuts are Grilling- involves cooking food on a rack over a
usually cooked by dry heat and tough cuts by heat source, usually a charcoal fire or ceramic
moist heat. Some tough cuts may be treated briquettes heated by gas flames.
mechanically with tenderizers to make them
5. Deep- frying- is a cooking method is which
soft, and then be cooked by dry heat methods.
food is submerged in hot fat, traditionally laid
The 2 Types of Cooking Method but today most commonly oil, as opposed to
the shallow oil used in conventional frying done
 Dry Heat Method
in a frying pan.
 Moist Heat Method
6. Ovenizing -is a cooking that uses oven
Dry Heat Methods are :
Moist Heat Method
 Broiling, Pan broiling or griddle broiling
 Roasting or baking 1. Braising - the cooking of meat and vegetables
 Barbecuing by heating them lowly with oil and moisture in a
 Sauteing, pan frying or grilling tightly sealed vessel.
 Deep frying Pot - roasting - is one of the combination
 Ovenzing cooking methods which involves dry and moist-
Moist heat methods are: heat cooking.

 Braising (pot - roasting, ficassing, Fricassing- is the cooking of a dish of stewed or

casseroling and stewing) fried pieces of meat serve in a thick white
 Simmering sauce.
 Steaming Casseroling- is any dish that is prepared in a
 Blanching casserole-essentially a deep, wide baking dish
Dry Heat Method an a baked in the oven.

1. Broiling - is the cooking technique that uses Stewing- is a combination of cooking method
radiant heat from above to cook your food, so that uses small, uniform pieces of meat that are
it’s like upside - down grilling. totally immersed in liquid and slowly simmered.

Pan broiling- is to cook an uncovered frying pan 2. Simmering- is a food preparation technique
cover direct heat using little or no fat. by which foods are cook in hot liquids kept just
below the boiling point of water and above
Griddle broiling- is the cooking of meat in a poaching temperature.
griddle pan.
3. Steaming- is a method of cooking using
2. Roasting- is a slow cooking process, using steamer. This is often done with a food
indirect, diffused heat to cook its ingredients. steamer, a kitchen appliance made specifically
to cook food with steam but food can be also
Baking - is a method of preparing food that uses
steamed in a wok.
dry heat, typically in an oven, but also can be
done in hot ashes, or on hot stones. 4. Blanching - is a cooking process in which a
food, usually a vegetable or fruit, is scolded in
3. Barbecuing- cooks food slowly and often
boiling water, removed after a brief time
incorporates sauces or marinades. It infuses a
interval, and finally plunged into iced water or
smoky taste and makes food extra tinder.
placed under cold running water to halt the
4. Sautéing - is a dry heat cooking method, cooking process.
which involves cooking a small amount of fat in
PRINCIPLES OF COOKING MEAT
a hot pan while tossing ingredients around.
1. Meat should be immediately removed from
wrapping paper because paper absorbs the
juice of meat. Soaking meat in a pan of cold  Fat distribution and maturity of the fowl
water for a long period of time draws out the affect the quality of the product.
meat juices. Mature bird are best cooked using
moist heat. Dry heat is suitable for
2. Low to moderate heat is the best cooking
young bird.
temperature for meat. Such temperatures
produce a tender and flavorful product,
 The best cooking temperature for
minimize meat shrinkage and retains much of
poultry is low to moderate temperature
it’s nutritive value.
 To prevent the risk of microbial
3. Tough cuts of meats must be cooked with contamination stuffing of turkey and
moisture or in a water at low temperature for a chicken should be done immediately
longer period of time. before toasting
 Because poultry meat is paled – colored
4. Pressure-cooking meat results in decreased
, it is best to employ dry heat cooking
cooking time. However, the process reduce the
with fat for a brown color.
color and flavor of food produced by ordinary
 When roasting a chicken , cuts should
cooking.
be placed with the breast side down to
5. When defrosting or thauing frozen meat, one produce a juicer and tender product.
should not remove its wrapping to prevent the  To improve the palatability of lean
growth of bacteria. Meat that has been poultry meat, basting can be done.
defrosted should be cooked immediately at
should never be refrozen. KITCHEN

6.Pork should always be thoroughly cooked What is a kitchen?

because it may contain harmful pathogenic
A kitchen is a room or part of a room used for
organisms or small worms harmful to the
cooking and food preparation.
human body.
LOCATION AND RELATION TO OTHER PARTS
7. Meat is done when the heat necessary to
OF HOUSE
bring about desired changes on color, texture,
and flavor has penetrated to the center of the  Direct connection to dining room.
piece.  Direct connection to refuse waste
without passing through social zone or
8. Ground meat will cook in a much shorter time
guest entry.
because its connective tissue have been broken
 Easily accessible from garage or
making in more tender.
driveway to facilitate transport of
9. When broiling meat, one must keep the fire supplies
very hot and turn the meat every two or three  Should be close to guest entry
minutes to keep it to the proper temperature.  Should have connection with secondary
entry of house.
Principles In Selecting Poultry and;
Principle of Poultry Cookery
SIZE OF KITCHEN
Principles In Selecting Poultry
 If the kitchen room size is less than
 Appearance & Aroma
sqft . The kitchen is small.
 Package Liquid
 If it the ranges between 70 to 90 sqft.
 Chilling Process The kitchen is medium size.
 Trim  If is the more than 100 sqft. Than it is
 Raised without antibiotic large size kitchen
 Certified Organic
 Enhanced TYPES OF KITCHEN
 Vegetables – Fed
 Non – GMO project verified  ONE WALL KITCHEN
Principle of Poultry Cookery  PARALLEL OR CORRIDOR KITCHEN
 L SHAPE KITCHEN
 U SHAPE KITCHEN to the kitchen, an island who is too big
 ISLAND KITCHEN or complicated can turn into a obstacle.
ONE WALL KITCHEN
 These types of Kitchen are generally
found in studio or loft space because it KITCHEN TOOLS
is ultimate space saver  Whisk- Two words: scrambled eggs. Opt
 In one wall kitchen are three centre are for a large balloon whisk, which will
in one line or on one wall. powerfully whip your creations,
 In this type of kitchen excessive walking whether you’re whipping cream for
is required fresh berries, aerating pancake batter or
 Require more wall space If don't have stirring cheese sauce for mac and
concern so no need space cheese.
 Measuring Spoons- When you’re
TWO WALL KITCHEN baking especially, it’s important to be
 Two facing each other have all the able to measure the difference between
kitchen services a teaspoon or a tablespoon
 It has compact work triangle  Thin Metal Spatula- Sometimes called a
 Less expensive and without corners no fish spatula, thin and flexible metal
dead storage space spatulas are invaluable for flipping
 Cross traffic can interfere in with the delicate foods like scallops, or getting
work triangle underneath foods that are stuck (like a
 Difficult for two people to work batch of brownies).
together  Kitchen Shears - For starters, a sturdy
pair of kitchen scissors is useful for
L SHAPE KITCHEN opening up packages of food or cutting
 It is the most common type design of parchment paper. You can also use
kitchen and is usually found in many them in cooking, like clipping the wings
homes. off a chicken or removing its backbone.
 It is highly flexible design that can be  Y-Shaped Vegetable Peeler - An
adopted to many sizes and styles of inexpensive plastic Y-shaped peeler is
kitchen. our favorite variety of peeler for quickly
 L shape layout reduce walking time skinning carrots, cucumbers and beets
between kitchen station as it has galore.
efficient work triangle  Measuring Cups - Make sure you buy a
 Usually one side is long and one is short set of dry measuring cups and a wet
because of placement of big appliances measuring cup. They’re different
volumes, people.
U SHAPE KITCHEN
 The U-shape kitchen can be thought of KITCHEN EQUIPMENT
as a corridor-shape plan except that  When we talk about “Kitchen
one end has countertop or kitchen equipment” we usually refer to the
services and another is left open to larger items in the kitchen that handle
allow access. the bulk of the prep and cooking
processes.
ISLAND KITCHEN  Kitchen Equipment means equipment
 A well planed and we’ll design kitchen that includes, but is not limited to
island creates additional space for exhaust systems, stoves, ovens,
appliances like microwaves and broilers, woks, fryers and the surfaces in
dishwashers, cooktop and become the the vicinity of the kitchen equipment.
hub of several overlapping workstation.  Note that this does not refer to knives,
 Whether the kitchen is large or small, peelers, spatulas and the like as they
the island need careful planning. The would fall under the “Kitchen Tools”
size and shape should be in proportion category.
 REFRIGERATOR - A refrigerator is an  Variety Cuts - Variety cuts are the
open system that dispels heat from a animals glands and other internal
closed space to a warmer area, usually a organs. They include the liver, kidney,
kitchen or another room. By dispelling tripe, sweetbreads, brain, lung, and
the heat from this area, it decreases in tongue.
temperature, allowing food and other
MEATS CUTS OF BEEF AND CARABEEF
items to remain at a cool temperature.
 MICROWAVE OVEN - A microwave  CHUCK - Contains the square- cut
oven (commonly referred to as a shoulder and the top five ribs, the arm,
microwave) is an electric oven that the blade bones, and the neckbones.
heats and cooks food by exposing it to
electromagnetic radiation in the
microwave frequency range.
 FOOD PROCESSOR - A food processor is
a kitchen appliance used to facilitate
repetitive tasks in the preparation of  BRISKET - Has layers of lean and fat, and
food. pieces of breast bone.
 KITTLE - The most popular use for a
kettle, whether it is stovetop or electric,
is to make hot beverages. To make tea
or coffee, all you really need to do is
add water to your kettle and let it heat
to the appropriate temperature.  RIBS - Made from the center section of
 STOVE - A stove is an appliance used to rib. This cut is used for the traditional
cook food by providing heat directly. standing rib roast (sometimes referred
Some stoves are enclosed and this leads to as prime cut).
to people confusing them for ovens but
not all stoves can cook food as some
only provide heat.

MEAT CUTS

A slaughtered animals called a  PLATE - Also called the short plate, this
carcass. The carcass is cut into larger cut includes the short ribs and skirt
pieces called wholesale cuts, which are steak, which is used for making carne
further reduced into retail cuts. The asada. Contains a lot of cartilage,
retail cuts commonly found in the making it good for braising.
market are further classified as tender
cuts, less tender cuts, tough cuts, and
variety cuts.
 Tender Cuts - Tender cuts contain lean
meat and little collagen. This are the
least exercised parts of the animals are  FORESHANK - This is the leg of the
the most expensive cuts. animal, and is extremely tough and full
 Less Tender Cuts - There are more of connection tissue.
developed connective tissues in less
tender cuts than the tender cuts.
Considerable portions are present in
the shoulder and neck of the animals.
 Tough Cuts - The tough cuts are usually
those muscles which get more exercise
 SHORLOIN - Here’s where we get many
while the animals is a live. They are
of the most desirable cuts of meat,
usually located in the lower part of the
including T-bone and Poterhouse
animals.
steaks, as well as the strip steak.
 FLANK - Tough often grilled, the Flank
can be tough when prepared this way,  LOIN – Is a long cut that extends along
which is why it is usually marinated the backbone of the animal. This may
first. be cut into smaller loin roasts known
 locally as costillas

 SIRLOIN - Another tender out, the

Sirlion is an excellent choice for
 PICNIC - Is cut from the lower portion of
roasting.
the shoulder of the animal that has
more bone in proportion to lean meat.

 TENDERLOIN - The finest cut of beef.

Where we get fillet mignon, which is
 BACON SIDE - Is cut from the belly
made from the very tip of the pointy
portion of the long carcass, usually
end of the tenderloin.
cured and sold in slices or slabs.

 ROUND - Is oval shape with smallround

bone and a high proportion of lean and
 HAM - Is composed of the butt or shank
fat roast cut.
end. It contains from higher proportion
of lean to bone.

PORK CUTS
 JOWL - Is the loose flesh above the
lower jaw or throat with a high  SPARE RIB - Is taken from the belly
percentage of fat. portion of the animals; it contains a
large proportion of bones

 SHANKS - Are the pig’s legs considered

by the Filipinos as a delicacy, they
 BOSTON BUTT - Is cut from the upper
contain a high percentage of cartilage
shoulder, has a compact shape and is
and connective tissue.
easy to slice
 • A Capon is a surgically unsexed male
chicken (usually under 8 months of age)
that is tender-meated with soft, pliable,
smooth-textured skin.

• A Stag is a male chicken (usually under

10 months of age) with coarse skin, a
toughened and darkened flesh, and
SIX STAGES OF DONENESS OF MEAT
considerably hardened breast-bone
cartilage. It shows a condition of
fleshing and a degree of maturity
intermediate between a cock and a
roaster.

• A cock or roaster is a mature male

chicken with coarse skin. Toughened
and darkened meat, and hardened
CLASSIFICATION OF POULTRY breastbone tip.

Ducks – Most ducks are marketed as

Poultry - In animal husbandry, birds raised ducklings or young ducks. A duck weighing
commercially or domedtically for the same as a chicken cannot be served to
meats,eggs,and feathers, many people. A 6 lb. duck is only enough for
chickens,ducks,turkey,and geese are primary 4 people. A duck is a fatty bird that is best
commercial important. roasted.

• A broiler duckling or fryer duckling is a

WHY IS IT CALLED POULTRY? young duck usually under weeks of age,
According to Google, chicken of either sex, with tender meat, a soft
was eaten by both ruch and poor, which bill, and a soft wind pipe.
is why it is called both chicken and • A roaster duckling is a young duck,
poultry or pullet from the french poulet. usually under 16 weeks of age. Of either
Chicken - Throughout the year, chickens sex, that is tender-meated and has a bill
are available, fresh or frozen. When that is not completely hardened and a
sold oven-ready they are plucked, windpipe that is easily dented.
drawn, and trussed.
• A mature duck or old duck is usually
• A Pullet is a baby chicken, four to six over 6 months of either sex, with
weeks old and weighs at most 1 lb. It is toughened flesh, and hardened bill and
suitable for roasting and grilling. windpipe.
• Double Poussin (Broiler). This chicken is
six to ten weeks old and weighs about 2
lbs. Turkeys are not readily available in the
market although they maybe classified into:
• A Spring Chicken (Fryer) is about six
weeks old, with an aver age weight of 2  A fryer-roaster is a young immature
½ lbs. turkey (16 weeks of age, 4.8 lbs.) of
either sex that has tender meat
• A Roasting Chicken (Roaster) is the with soft pliable, smooth-textured
most popular size for a family. It is eight skin and flexible breastbone
weeks old and weighs 3.4 lbs. cartilage.
• A Broiler Fowl is an older bird usually a  A young hen is a young female
laying hen, about 8 months old, turkey (5-7 months weighing 8-4
weighing 6 lbs. Meaty but also fat, it is lbs.)that is tender-meated with soft
suitable for stews or casseroles. pliable, smooth textured skin, and
breast-bone cartilage that is
 somewhat less flexible than in fryer- terms, only flesh from mammals or fowl
roaster turkey. (not fish) is classified as red or white. In
 A young tom is a young male (5-7 nutritional science, red meat is defined
months weighing 12 lbs. and over) as any meat that has more of the
that is also tender-meated with soft protein myoglobin than white meat.
pliable, smooth-textured skin, and White meat is defined as non-dark meat
breastbone cartilage that is from fish or chicken (excluding the leg
somewhat less flexible than in fryer or thigh).
roaster turkey.
• Pork meat - Pork is the culinary name
 A yearling hen is a fully matured
for the meat of the pig. It is the most
female turkey (under 15 monthsof
commonly consumed meat worldwide,
age) that is reasonably tender-
with evidence of pig husbandry dating
meated and with reasonably
back to 5000 BCE. Pork is eaten both
smooth-textured skin.
freshly cooked and preserved; curing
 A yearling tom is a fully matured
extends the shelf life of pork products.
male, under 15 months of age that
Ham, gammon, bacon, and sausage are
is reasonably tender-meated and
examples of preserved pork.
with reasonably smooth-textured
skin. • Seafood Meat - Fish is the flesh of an
 A mature or old turkey is an old animal used for food, and by that
turkey male or female usually more definition, it’s meat. However, many
than 15 months old with coarse skin religions don’t consider it meat. There
and toughened skin. are also several important distinctions
between fish and other types of meat,
Pigeons
especially in terms of their nutritional
 A squab is a young immature pigeon of profiles and potential health benefits.
either sex, and is extra tender-meated.
A pigeon is a mature one of either sex,
with coarse skin and rough- ended NUTRITIVE VALUE OF CEREALS
flesh.
 Cereals – excellent source of energy
Goose significant sources of proteins. Good
amount of vitamin Whole grains
 It is a fatty with creamy-white flesh,
products have a great variety of
which is light brown when cooked.
nutrients but are valuable chiefly for
 It has a slightly gamey flavor. It is
iron, phosphorus, and thiamin.
marketed young and usually weighs 6-
12 lbs., but again it serves less per
Table 8. Approximate Composition of
pound than chicken.
Whole Grain in Percentage
 Gosling is a young goose not more than
six months old.

CLASSIFICATION OF MEAT

Meat can be classified as red or white

meat. Red meats are darker than white meats
after cooking and they are mainly derived from
the flesh of mammals. White meats are paler
after cooking. Most white meat comes from POINTERS IN BUYING CEREAL
poultry and fish. Cereals grains that are whiter
with a higher percentage of whole
• Red Meat - In gastronomy, red meat is
kernels are more expensive.
commonly red when raw and a dark
color after it is cooked, in contrast to TIPS ON BUYING CEREALS:
white meat, which is pale in color
1. Check how clean the cereal is.
before and after cooking. In culinary
2. Look closely for the proportion of
broken kernels or
3. Smell a handful to detect off-odors
especially from insect infestation.
4. Note the presence of seeds, stones, or
 OVER HARD - Over hard eggs have a
rice weevils.
completely cooked yolk, similar to a
5. Buy by weight. Get your cereal supply
hard boiled egg.
from reliable sources.

STORING PACKAGED CEREALS

• A cool dry place in your cupboard is

right for unopened cereal packages of
all kinds.

• Open packages carefully, following label

instructions so that they can be  BASTED EGG - An egg fried on ine side
reclosed. with hot grease spooned over the top

• Avoid keeping cereals in an open

containers uncooked; or keeping ready-
to-eat cereals longer than 3 months in
the kitchen cupboard.

THE AIMS OF PROPER STORAGE AND  POACHED EGG - Raw egg cooked in hot
PACKAGING OF CEREALS ARE: water or in an egg poacher.
• To retain crispness as in ready-to-eat
cereals;
• To avoid off-flavors absorbed from
surrounding foreign odors;
• To prevent the entrance of rodents, SHIRRED EGG - Raw egg baked in the oven.
insect infestation, and mold growth;
and
• To avoid moisture absorption
COOKING METHODS OF EGG

 SUNNY SIDE UP - An egg cooked

“sunny-side-up” means that it is fried SCRAMBLED EGG - Scrambling is a method
just on one side and never flipped of cooking an egg in a pan in which the
white and the yolk are blended together.

 OVER EASY - Over easy eggs are fried

eggs cooked on both sides for a very
short amount of time, until the egg OMELETTE - It's's kind of like a folded
whites are just about set and the yolk is pancake made of beaten eggs, sometimes
still runny. with the addition of vegetables, cheese, or
meat.

 OVER MEDIUM - The egg is flipped and

the yolk is only slightly runny.
 CHOLESTEROL
Chicken eggs are affordable source of
protein and other nutrients but the
cholesterol levels in eggs doesn’t
seems to raise cholesterol levels,
SOFT BOILED - Whole egg cooked in cholesterol is about 373 mg.
simmering water for three to four minutes.
SODIUM
You won’t get sodium from egg yolk
alone, most of the sodium is in the
egg white, while egg yolks are low in
sodium, sodium in egg is about 124
mg.

MEDIUM BOILED - Whole egg cooked in CARBOHYDRATES

simmering water for five minutes. Eggs contains only trace amounts of
carbohydrates, but plenty of protein
and fat, carb in egg is about 1.1 g.
SUGAR
Egg are low carb food, providing less
than 1 gram of carbohydrates in one
large egg, they have a tiny amount of
Hard Boiled - Whole egg cooked in sugar 1.1g and no fiber.
simmering water for eight to nine minutes.
PROTEIN
Egg give you 6 gram of hunger –
satisfying protein, protein in egg is
about 13g.
VITAMINS
Eggs are naturally rich in vitamin B2,
B12 and vitamins including folate
choline and other essential minerals
and trace elements including
phosphorus.
IRON
Eggs is a source of iron, protein and
other essential vitamins.
NUTRITIVE VALUE OF EGG
MAGNESIUM
SATURATED FAT
Magnesium in egg contains more
Saturated fat and trans-fat are not a than the half eggs total protein, a
dietary cholesterol, but egg contains majority of eggs niacin riboflavin,
little saturated fat about 3.3 grams. magnesium, potassium and sodium.
 The Nature of Fish found on the belly, head and liver
Nutritive Value of Fish - where the bulk of it is stored.
Nature of Fish Vitamins
Fish is scientifically known as  Fish liver oils are topically rich
Istiophorus Orientalis. This group of sources of Vitamin A. Often, parts
flesh foods may be classified into two of a fish not normally eaten like
major categories; fish (vertebrate) the liver and gut, contain much
and shellfish (invertebrate). Shellfish greater quantities of oil-soluble
is classified into two groups, the vitamins than the flesh. Fish roe,
mollusks and the crustaceans. The when present, is also a good
mollusks are soft in structure and are source of vitamins. An average
either partially or wholly enclosed in serving of fish meat supplies 1/20
a hard shell that is largely of mineral to 1/5 of the daily allowance for
composition. The crustaceans are B, 1/25 to 1/5 of B, and 1/10 to
covered with crust-like shells and 1/2 of niacin. These water-soluble
have segmented bodies. concentrates contain an
Deteriorative Changes After Death appreciable amount of Vitamin B,
- a growth promoting compound.
The deteriorative changes after
death of fish are important to its Minerals
acceptability as food. Immediately  The edible portions of fish are
after death, the fleshy portion or satisfactory sources of
muscle of fish is soft, gel – like, and magnesium, phosphorous, iron,
sticky. The rigor mortis sets in and is copper, and iodine. Shellfish is
characterized by rigidity of the rich in minerals such as calcium,
muscle. which is good for our bones.
Nutritive Value of Fish and Shellfish Inclusion of fish in the daily diet
provides an abundant mineral
Protein intake.
 Fish is one of the most valuable Carbohydrates
sources of high grade protein.
Most fish contain 18-20% protein  All shellfish has some
with most of the essential amino carbohydrates in the form of
acids in the right proportion. glycogen. Its sweet taste is due to
Protein is needed for growth and the glucose formed by enzyme
repair of body tissues. action from glycogen.

Fat Nutritive Component of Fish

 The fat content of fish varies. Fish is high in vitamins, minerals, and
Most fish varieties are low in fat, protein but low in fat and
thus being moderately low in carbohydrates.
calories. Fat is not always SHELLFISH
uniformly distributed throughout Crustaceans | Mollusks
the flesh of a fatty fish but it is Shellfish
 Shellfish is a colloquial and fisheries term for Kuhol
exoskeleton – bearing aquatic invertebrates Kuhol is considered as one of the notorious
used as food, including various species of pests in the Philippines ricefields.
mollusks and crustaceans. Although most kinds
of shellfish are harvested from saltwater Bivalves
environments, some are found in freshwater. Consists of two shells
 Kabibe
Crustaceans  Oyster
Are shellfish with hard shells over the back  Mussel
and along the claws but have softer shells
covering the lower part of the body and legs. Crustaceans
 Lobster
 King Crab English Name Tagalog Scientific
 Crab Name Name

Crab a. Crabs Talangka Potamon

There are various types of crabs commonly Grapsoides
found in the Philippines commonly found in the 1. Small Crab Alimasag
Philippines: the alimango or green crab, the Neptunus
2. Crab Alimango
blue crab, and the talangka. Pelagacius
3. Crab
Scylla Serrata
Blue Crab
The blue crab is so named because of its
sapphire-tinted claws. b. Shrimps Alamang Acetas
Indicus
1. Small Ulang
Talangka shrimp Palaenonidae
Talangka is a very shore crab, like a shore crab. Suwahe
2. Freshwater Metapenaeus
Sugpo
Lobster shrimp Sp.
Lobster are a family of marine crustaceans. Pusit
3. White Penaeus
They have long bodies with muscular tails and
shrimp Pugita Monodom
live in crevices.
Fab
4. Tiger
Prawn prawn Loligo Pealli
Prawn is small shellfish with a long tail and 10
c. Other Family Octupus Spp.
legs which can be eaten .
a. Squid
Mollusks
Mollusks have a soft unsegmented bodies and b. Octupus
are protected by calcareous shells in one or
more pieces or enclosed in hard shells, which
are largely mineral composition. Examples of
these are: Principle of cooking shellfish

Univalve Cooking Shellfish like shrimps,

Have only one shell. cramps, and lobster and clams
require only short cooking time.

Mollusks Shrimps- are commonly prepared by

steaming, simmering, sautéing,
English Name Tagalo Scientific grilling and poaching.
g Name Name
Lobsters- Can be poached, steamed,
a. Oyster Talaba Ostrea Sp.
b. Clam Halaan Cyraeidae grilled, broiled and sautéed.
1. Clam Tulya Cyrenidae
2. Clam kabibi Sotetellina
c. Mussels Tahong Mytilus
1. Salwaters Susong Smaragdinus
mussel Pilipit Cheamits
2. Freshwater snail Thiara
Asperata
Lim
 Crustaceans- Should be cooked • Before selecting, Give product
minimally because they can get dry a light squeeze
and rubbery if overcooked. • Smell
• Choose smaller pieces of fruits
Oysters- Are eaten raw but can also
or vegetables
be used in soups, stews, deep-fried
• Compare the price
or baked.
• Buy Seasonally
Clams- Are used in chowders, soups,
and stews.
Cuttlefish- Can be treated similar to
squid in cooking and handling Principle of vegetable Cookery
techniques.
Vegetable- a usually herbaceous plant
 The FDA recommends that (such as the cabbage, bean, or potato)
shucked oysters be boiled or grown for an edible part that is usually
simmered for at least three eaten as part of a meal.
minutes, fried in oil for at least
Selection of vegetables
ten minutes at 375 degrees F, or
baked at 450 degrees F for at Carrots- Firm , fresh , smooth ,well
least ten minutes. shape roots of a bright yellow to orange
Cabbage- Hard, compact heads,
greenish white in color,(Puffy , slightly
Nutritive value of vegetables
yellow leaves indicate over maturity.)
Nutritive Value- refers to contents of
Onion- Bright , clean , hard , well-shaped
food and the impact of constituents on
globes with dry skin.
body. 
Tomato- Well-formed, plump bodies
5 Nutrients Category
with a uniform red color.
 Carbohydrates – It provides
Beans- Firm , clean , tender ,crisp pods,
energy e.g. Monosaccharides and
seed hardly half grown.
Polysaccharides
( Toughness , wilting, or discoloration
 Protein- a molecule made of
indicate over maturity.)
amino acid e.g. meat, fish, and
egg Cucumber- Firm, fresh, well-shape
 Fats- provides back up energy e.g. bodies and firm,crisp, tender flesh,
oil, nuts, cheese, and sweet foods immature seeds.
 Vitamins and Mineral- maintain Green leafy Vegetables- Fresh, tender
optimal health e.g. vitamin young leaves
A,C,D,K (Discolored and wilted leaves indicated
 Water- enables vital bodily poor quality.)
functions. E.g. distilled and
mineral water Eggplant – Firm, heavy body of a
uniform dark , rich purple color , free of
Tips in Buying fruits scars or decay.
and vegetables
Squash- Fresh bright-colored, hard rind.
 Principles of Cooking Fish and Fishery Fish Meal – a dried product, ground to
Products small particles and use as an additive in
animal feeds.
Fish Products
Fish Sauce – locally called Patis is drawn
Fish Quekiam - is prepared by mixing
off from the liquefaction of salt mixture.
the fish meat with shrimp meat, egg,
spices and vegetables; and is serve with Fish Silage – for animal feed ingredients;
sweet sour sauce to enhance it’s flavor. a product of acid hydrolysis.
Fish Croquettes – are mixture of fish
meat, chicken and vegetables chopped
into fine pieces.
MARKET FORMS OF FISH
Tuna Ham – a convenient item simply
prepared meaty portion of fish. 1. Live Fish or whole, round- Live
fishes are transported and
Boneless Bangus – Is a result of
marketed alive. Whole, round
deboning Bangus, after which it may be
fishes are cought and taken from
closed, frozen, smoked or fried. It may
the water.
also left open and pickled in preparation
for making it into daing. 2. Dressed- Dressed fish is whole fish
with scales, entrails, fins and-head-
Fish burger – is derived from a wide
removed.
variety of fish such as lapu-lapu, tuna
and parrot fish. 3. Butterfly Fillet- Butterfly Fillet are
the two sides of fish cut lengthwise
Spicy Dilis – is prepared from dried Dilis,
away from the backbone and held
completely coated with mixture of well-
together by the uncut flesh and skinof
blended such as eggs, sugar, salt, sili,
the belly.
and cornstarch. It is fried in deep fat or
oil. 4. FILLET- Fillet is the boneless side of
the fish cut lengthwise from the
Fish Sausages – similarly prepared as to
backbone.
meat sausage, consist mainly of the
white meaty portion of fish like labahita, 5. STEAKS- Steaks are cross sections
Sharks, or Marlin. slices cut from a large, dressed fish; the
cross section of backbone generally
BY – PRODUCT TECHNOLOGY
included.
Fishery by products is largely derived
6. STICKS- Sticks are uniform stock cuts
from fish left unsold; this include
from large blocks of frozen fillets.
products that cannot be sold as fresh
fish or rejects from drying or smoking
plants. Such by-products compromise
the following :
Fish sauce-bagoong – Residue left after
the extraction of patis.