Learning Module

CORE COMPETENCY

COOKERY NCII
 LESSON TIMETABLE
Qualification: Cookery NCII
Module common Competency
DURATION : 280 Hours Lecture

CONTENT/TOPIC STRATEGY/ REFERENC EVALUATION

DURATION ACTIVITY E/ OUTPUT
TOOLS
Presentation
CORE
COMPETENCIES
- Familiarization
witToolsol and
Equipment
- Familiarization
with Vegetable
Cuts
- Clean and
maintain kitchen
premises
- Prepare stocks,
sauces and
soups Self-
- Prepare Paced/
appetizers Demonstrati
- Prepare salads on Laptop
280hours
and dressing Module
- Prepare
sandwiches
- Prepare meat
dishes
- Prepare
vegetables dishes
- Prepare egg
dishes
- Prepare starch
dishes
- Prepare poultry
and game dishes
- Prepare seafood
dishes
- Prepare desserts
- Package
prepared food
Application
 K.S.A
Laptop
 Recap of Learning
Module
insights
 Assessment
 SESSION PLAN
Qualification: Cookery NC II
SUBJECT : Core Competency
METHODOLOGY : Facilitate E- Learning Lecture-Discussion, Question and
Answer (OBE), Modular

DURATION : 280 Hours

LEARNING OUTCOMES (LOs):

At the end of the lesson, the students will be able to:
- Clean, sanitize and store equipment, Clean and sanitize premises, Dispose of waste
- Prepare stocks, glazes and essences required for menu items, Prepare soup required
for menu items, Prepare sauces required for menu items, Store and reconstitute
stocks, sauces, and soups.
- Prepare a range of appetizers, Present a range of appetizers, Store appetizers
- Prepare variety salads and dressings, Present a variety of salads and dressings, Store
salads and dressings.
- Prepare a variety of sandwiches, Present a variety of sandwiches, and Store
sandwiches.
- Cook meat cuts for service, Present meat cuts for service, Store meat
- Prepare vegetable dishes, Present vegetable dishes, and Store vegetable dishes.
- Prepare and cook egg dishes, Present egg dishes, and Store egg dishes.
- Prepare starch dishes, Present Starch dishes, and Store Starch dishes.
- Cook poultry and game dishes, Plate/present poultry and game dishes, and Store
poultry and game.
- Handle fish and seafood, Cook fish and shellfish.
- Prepare desserts and sweet sauces, Plate/Present desserts, and Store desserts.
- Select packaging materials, Package food.

LEARNING AIDS:
 Handouts
 CBLM
 CBC
 Cookery NCII Training Regulatory

I. INTRODUCTION
 II. PRESENTATION (Lesson Proper)
 Discuss the following specific subject areas, giving examples to make points clear when
necessary.

Familiarization with Tools and Equipment

1. Cutting Boards, wooden or plastic boards where raw or cooked food

can be cut. Usually, color-coded to avoid cross-contamination.

2. Kitchen Knives often referred to as cook's or chef ‘stools, knives are

a must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey.

3. Measuring Cups and Spoons Measuring tools are among the most
important items found in any kitchen since consistently good cooking
depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home
kitchen. Scales are used to weigh materials of bigger volumes.

4. Pasta Spoon or Server- issued to transfer cooked pasta to a waiting

plate without any mess. Pasta spoons are best used with spaghetti-
style or other long pasta noodles; you can use a large, slotted serving
spoon for short pasta.

5. Potato Masher is used for mashing cooked potatoes, turnips,

carrots, or other soft, cooked vegetables.
6. Vegetable peeler. Used for removing the peel of vegetables and
fruits. The best ones are made of stainless steel with sharp double
blades that swivel.

7. Wire Whisks are used for whipping eggs or batter, and for
blending gravies, sauces, and soups. The beaters are made of
looped steel piano wires which are twisted together to form the
handle.

8. Wooden spoons continue to be kitchen essentials because of

their usefulness for use for creaming, stirring, and mixing. They
should be made of hardwood.

9. Rotary eggbeater –used for beating small amounts of eggs or batter.

The beaters should be made of stainless steel, and gear driven for easy
rotation.

10. Scraper- a rubber or silicone tool to blend or scrape the food

from the bowl; metal, silicone,o r plastic egg turners or flippers
 KNIVES

Paring Knife

Cleaver
Butchers
Knife

Bread Boning Knife Chef’s Knife

Knife/
Serrated
Knife

PARTS OF A CHEF’S KNIFE

 COOKWARE

Cookware includes the pots and pans used on the stovetop. Cookware should be
selected for its size, shape, ability to conduct heat evenly ,and overall quality of construction.

Rondeau Saucepan
Saucepot

Skillet Wok Paella pan

Types of vegetable cuts
CORE 1: Clean and maintain kitchen premises

It is always of utmost importance on the part of the food service professional to ensure good
working habits and proper handling of food at all times. There are four areas where sanitation
should be given high concern: self, food, equipment and the kitchen premises.
Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up food safety programs. Improperly cleaned and sanitized surfaces allow harmful
microorganism to be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface such as dish,
glass or cutting boards. Cleaning is done with a cleaning agent that removes food soil or other
substance. The right cleaning agents can be used on food- contact surfaces (a food contact
surface is the surface of equipment or utensils that food normally comes into contact) For
example, glass cleaners, some metal cleaners and most bathroom cleaners cannot be used
because they might leave an unsafe residue on the food contact surface. The label should
indicate if the product can be used on a food contact surface. The right cleaning agent must
also be selected to make cleaning easy.
Cleaning agent are divided into three categories:
Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples include dishwashing detergent and
automatic dishwasher detergents.
Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners
are often called degreasers.
Acid cleaners - Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used
as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must
first be washed properly before it can be properly sanitized.
Some chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned.

Sanitizing Methods
Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot
air. Hot water is the most common method used in restaurants. Cleaned items must be
exposed to these temperatures for at least 30 seconds.
Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers.
The three factors that must be considered when using sanitizing agents are:

 Concentration -- The presence of too little sanitizer will result in an inadequate

reduction of harmful microorganisms. Too much can be toxic.
 Temperature -- Generally chemical sanitizers work best in water that is
between55oF (13oC) and 120oF (49oC).
  Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned
item must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.

Cleaning and sanitizing procedures for pots and pans

There are four steps needed to effectively clean and sanitize utensils:

 pre-rinse
 wash
 rinse
 sanitize

Keeping Oneself Clean:

 Always wash your hands with soap and water before working.
 Always wear clean fresh aprons.
 Keep fingernails short and clean.
 Comb or brush hair neatly in place. Wear a hair net, cap or hat to cover the hair
and prevent it from falling.
 Remove all pieces of jewelry (e.g., rings, bracelets, etc.) and wrist watch.

Always Practice Handwashing:

Keeping the Food Clean:

 Avoid handling foods when hands are wounded or infected.

 Avoid working around with products when sick.
 Keep perishable food and supplies either very cold or very hot.
 Avoid sneezing or coughing on products or any ingredient and equipment.
 Avoid licking spoons or spatula used for blending or folding food ingredients.
 Use separate spoon or fork for sampling any food product.
 Avoid returning materials that have dropped on the floor or touched unclean
surface.
 Keep hand contact of ingredients and finished product to the minimum
 Place all waste food materials in waste can immediately.
 Do not store food supplies and equipment in areas which are possibly
contaminated.
 Check pans and ingredients for foreign materials during food processing.
 Fresh fruits and vegetables should always be washed before use.
 Keep all ingredients container tightly covered to prevent the entry of insects.
 Do not dump fresh fruits and vegetables over old ones. Use ingredients in proper
rotation.
 Clean ingredient container every time it gets empty or at least once in every 3 weeks.

Keeping the Laboratory Clean:

 Avoid chewing, eating or coughing in the laboratory. The area should be strictly a
no-smoking area.
 Avoid combing hair or putting make-up in the laboratory.
 Make sure tools and equipment’s are returned to their proper places.
 Make sure cabinet doors are kept closed to keep rodents from entering and prevent
accidents from happening.
 Do not leave your personal belongings in your working area.
 Do not lean or sit on equipment’s and work table.
 Make sure dishwashing and storage areas are always clean.
 Sweep floors after each laboratory session. Keep foods, papers and clutter off the
floor.
 Mop floor once a day.
 Provide waste containers in conventional places.
 Leave the room clean for the next class to use.

Keeping the Utensils/Equipment cleaned:

1. Wash all dishes/utensils using the bucket method: pre-rinse, soap, rinse and
sanitized.
2. Clean all utensils before reusing
3. Wash all cutting boards and knives used for preparing raw chicken or other meat.
Then sanitize them with a 10% solution and water immediately after use.
4. Pots and pans do not need to be sterilized but must be washed thoroughly.
5. All utensils must be free of cracks or other defects and must be readily cleanable.
Materials of kitchen utensils and equipment commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It
is important to consider several things and not only the price when buying them. The job of
cooking requires specific tools, utensils, and equipment for proper and efficient preparation of
food. Each piece has been designed to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages. The following lists are materials of kitchen utensils and
equipment commonly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and
less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat
distribution no matter what heat temperature you have.
Stainless Steel is the most popular material used for tools and equipment, but is more
expensive. It is easier to clean and shine and will not wear out as soon as aluminum.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to
make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rub inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring
cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It
helps food from not sticking to the pan. It is easier to wash and clean, however, take care not
to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or
plastic spatula to turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters. They are much less dulling to knives than metal and more
sanitary than wood. Plastics are greatly durable and cheap but may not last long.

Proper Storage of Cleaning Equipment

Storage of Washed Utensils

1. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be covered
or inverted whenever practicable. Utensils shall be stored on the bottom shelves of open
cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosive resistant,
Non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.
Proper Methods in Lifting and Handling

Proper methods of lifting and handling protect against injury. Proper lifting
makes work easier. You need to "think" about what you are going to do before
bending to pick up an object. Over time, safe lifting technique should become a habit.

Points to Emphasize

 Bend to lift an object - don't stoop

 Keep your back straight by tucking in your chin
 Lift with the strong leg muscles, not the weaker back muscles

Following are the basics steps of safe lifting and handling.

1. Size up the load and check overall conditions. Don't attempt the lift by
yourself if the load appears to be too heavy or awkward. Check that there is
enough space for movement, and that the footing is good. "Good
housekeeping" ensures that you won't trip or stumble over an obstacle.
2. Make certain that your balance is good. Feet should be shoulder width
apart, with one foot beside and the other foot behind the object that is to be
lifted.
3. Bend (he knees; don't stoop. Keep the back straight, but not vertical. (There
is a difference. Tucking in the chin straightens the back.)
4. Grip the load with the palms of your hands and your fingers. The palm grip
is much more secure. Tuck in the chin again to make certain your back is
straight before starting to lift.
5. Use your body weight to start the load moving, and then lift by pushing up
with the legs. This makes full use of the strongest set of muscles.
6. Keep the arms and elbows close to the body while lifting.
7. Carry the load close to the body. Don't twist your body while carrying the
load. To change direction, shift your foot position and turn your whole
body.
8. Watch where you are going!
9. To lower the object, bend the knees. Don't stoop. To deposit the load on a
bench or shelf, place it on the edge and push it into position. Make sure
your hands and feet are clear when placing the load.

Below are pictures showing proper storage and stacking of tools, utensils and
equipment’s.
 Make it a habit to follow the above steps when lifting anything-even a relatively
light object.

Team lifting must be coordinated

 If the weight, shape, or size of an object makes the job too much for one
person, ask for help.
 Ideally, workers should be of approximately the same size for team lifting.
 One individual needs to be responsible for control of the action to ensure
proper coordination. If one worker lifts too soon, shifts the load, or lowers it
improperly, either they or the person working with them may be injured.
 Walk out of step

Lifting heavy objects

 Safe lifting of heavy items requires training and practice. For example, we've
probably all seen a small person move heavy feed sacks with apparent ease.
 The secret lies in taking the proper stance and grip.
 When equipment is available, it should be used to lift and carry heavy objects.
 Loaders, forklifts, hoists, etc. are made for this purpose.

Do's" and "Don'ts" of Safe Lifting and Carrying

Do Don't
 Tuck in the chin to keep the back  Use your back muscles to do
as straight as possible while lifting.
lifting.  Try to lift an item that is too heavy
 Lift with the strong leg muscles. of awkward.
 Ask for help with the heavy,  Twist your body while carrying an
awkward items. object.
 When possible, use mechanical  Attempt team lifting without
equipment to move heavy items. proper coordination.
Safe Manual Lifting and Carrying Overview

Steps Techniques
Planning  Size up the load and check overall
conditions
 Check route for clearances and obstacles
 Use a handcart or dolly, etc. when possible
 Break down large and heavy loads
 Know your limits
 Seek help if necessary
 Take extra care with awkward tasks

Lifting Remember to use the “5” L’s of Back Safety

 Load
 Lungs
 Lever
 Legs
 Lordosis – keep your back straight
Carrying  Hold the load close to your body
 Look where you are walking
 Take extra care carrying up and down stairs
 Don’t twist your body, move your feet to turn
Lowering  Bend your knees to lower the load
 Don’t trap your fingers and toes
 Pull it down first, then slide it into place
 Don’t over-reach or stretch

Food Safety and Proper Uniform inside the kitchen

Foodborne illness- is a disease transmitted to people through food.

An illness is considered an outbreak when:

- Two or more people have the same symptoms after eating the same food.
- An investigation is conducted by state and local regulatory authorities.
- The outbreak is confirmed by laboratory analysis
3 Types or Classification of contaminant
Chef uniform

WASTE SEGREGATION PLAN

Reduce, Reuse and Recycle

The 3RS are a simple guide to help each of us minimizes waste at work, school and home. Combine
the 3Rs with composting and we have a neat package to help us deal with our waste. In minimizing
waste, remember to first reduce, then reuse, and finally recycle or compost what is left. Remember
there will still be some items that will remain rubbish.  
Reduce

REDUCE simply means living more carefully so that you have less rubbish to get rid of, avoiding
waste is the preferable option of waste management. For example: when shopping look for and
purchase products with minimal packaging.

REUSE means to use the same item more than once, preferably many times rather than disposing of
it after one use. Reusing saves the energy and resources that would have been used to make a new
product and results in fewer products going into the rubbish bin and ending up in landfill.

RECYCLE means to return a waste product to a factory where it is remade into either the same
product or something different. For example, many schools recycle paper which is then used to make
paper products using a percentage of recycled content. Schools purchasing paper products made from
recycled content help to ensure there is a viable market for recycled products. Recycling saves landfill
space and also rescues the resources that were used to make the product in the first place. In many
cases, recycling can also save energy.

Disposal
When none of the 3R options apply then responsible disposal of the waste is required. The
irresponsible disposal of waste includes littering
In our school the purpose of this policy is to establish a resource recovery program to promote the
reduction of waste and the separation and recovery of recyclable and reusable commodities and
materials. 
CORE 2: Prepare stocks, sauces and soups

Stocks
Are flavorful liquids used in the preparation of soups, sauces, and stews, derived by
gently simmering various ingredients in water. They are based on meat, poultry, fish,
game, or seafood, and flavored with mirepoix, herbs, and spices. Vegetable stocks are
prepared with an assortment of produce, or intensely flavored with a single ingredient,
such as mushrooms, tomatoes, or leeks.

There are different French terms used for stocks, including; fond, broth, bouillon, fumet,
and nage. The term fond, meaning base, is a fitting definition for these liquids because
they are the foundation of many different food preparations. The terms stock, broth, and
bouillon can be confusing but they are essentially quite similar. A broth is usually made
from simmered meats, while a stock is made from the bones. A bouillon, from the
French term bouillir, meaning to boil, can be any liquid produced by simmering
ingredients in water. Fumet is a concentrated liquid that often contains wine, and nage,
meaning to swim, refers to cooking ingredients in a court bouillon, and is often
associated with shellfish.

Stocks are divided into white and brown categories. White stock is uncolored and subtle
flavored, while a brown stock uses roasted components to create a rich color and robust
flavor. Depending on the desired outcome, any stock can be white or brown. A stock can
also be as simple as the Japanese preparation of Dashi, a light stock made with dried
seaweed (Kombu), dried bonito fish flakes (Katsuobushi), and mushrooms (shiitakes).
Core 3: Prepare Appetizers with Dip
Core 4: Prepare salads and Dressing
Core 5: Prepare Sandwiches
Core 6: Prepare Meat Dishes
PREPARE MEAT DISHES

Meat – beef, veal, lamb and pork – often consume the largest portion of a food purchasing dollar. In
this chapter, the students would learn how to determine the quality of meat, how to purchase meat in
the form that best suits their needs and how to store it.

Grading of Meat

 after the meat has been inspected by an authorized veterinarian and is declared, hygienic and fit
for human consumption then it is graded. The basis for grading meat is:
1. Quality – includes tenderness, juiciness and palatability.
2. Conformation – refers to the shape and form or general outline or the whole carcass.
3. Finish – refers to the amount, quality and color of the fat within and around the muscle.
Classes of Meat
1. Beef carcasses are classified on the basis of age and sex. These specific classes are:
• Stear – a male cow castrated when young
• Heifer – a young female which has not borne a calf
• Cow – a female that has not borne a calf
• Stag – a male castrated after maturity
• Bull – a mature male not castrated
2. Carabeef is a carabao meat
3. Pork
4. Lamb and Mutton are sheep carcasses so classified according to the age of animals. Lamb meat is
taken
5. Goats Meat
6. Rabbits Meat

Market Forms of Meat

1. Fresh Meat – has not undergone chilling, freezing or any processing treatment. Most market meat
in the Philippines is in this form.
2. Chilled Meat – has been chilled and then frozen. Most meat in supermarket are pre-packed frozen
meat for self-service.
3. Cured Meat – is preserved meat acted upon by curing agent as salt, saltire and sometimes spices
and vinegars. Examples of these are ham, bacon, and hotdogs.
4. Canned Meat – is cooked and requires only to be reheated. Corned beef, liver spread and other
meat recipes are examples of this form.
5. Dried Meat – is also known as dehydrated meat. Tapa is an example of these meat.
Meat Cuts

 a slaughtered animal is called a carcass. The carcass is cut into larger pieces called wholesale
cuts which are further reduced into retail cuts. The retail cuts commonly found in the market are
further classified as:
1. Tender Cuts – these are the least exercised parts of the animal and are the most expensive cuts.
This portion is most appropriate for roasting and frying.
2. Less Tender Cut – considerable portion are present in the shoulder and neck of the animal.
3. Tough Cuts – are usually those muscles which get more exercise while the animal is alive. The
tough cuts in beef are the shank, brisket and neck. There are no tough cuts in the pork carcass.
4. Variety Cuts – are the animal gland and other internal organs. They include the liver, kidney,
brain, lung etc.
Applying Various Cooking Methods Dry Heat Cooking Method
Dry heat cooking methods subject food directly to the heat of a flame (broiling and grilling), hot air
(roasting) or heated fat (sautéing and pan-frying). These cooking methods frims protein without
breaking down connective tissue. They are not recommended for tougher cuts or those high in
connective tissue.
Moist Heat Cooking Method
Moist heat cooking methods subject food to heat and moisture. Moist heat is often, but not always
used to tenderize tougher cuts of meat through long slow cooking. Simmering is the only moist-heat
cooking method that is frequently used with meat.
Storing Meats
Meat products are highly perishable and potentially hazardous foods, so temperature control is the
most important thing to remember when storing meats. Fresh meat should be stored between 30ºF
and 35ºF. Vacuum packed meat should be left in their package until they are needed. Under proper
refrigeration, vacuum packed meats with unbroken seals have a shelf life of three to four weeks. If the
seal is broken, the shelf life is reduced only too few days.
Dos and Don’ts in Storing Meat
1. Do remove wrapping of fresh meat cover loosely with wax paper and leave ends open. Store in the
coldest part of the refrigerator
2. Don’t freeze cured meat
3. Do cover ground meat loosely with wax paper and store as fresh meat
4. Do store variety of meats like ground meat
5. Don’t cut or grind or slice cooked meat like relleno (baked chicken rolls) or other types of meat
loaves until ready to use. Cover tightly with foil to prevent drying and store in refrigerator.
6. Don’t unwrap frozen meat. Store in freezing until ready to use.
7. Do wrap poultry loosely and store in coldest part of the refrigerator.
Core 7: Prepare Vegetables Dishes

Long overcooked and underrated, vegetables are enjoying a welcome surge in popularity. Gone are the
days when a chef included vegetables as an afterthought to the “meat and potatoes” of the meal. Now
properly prepared fresh vegetables are used to add flavor, color and variety to almost any meal. Many
restaurants are featuring vegetarian entree, an extensive selection of vegetables side dishes or an
entire vegetarian menu.
This Trend reflects the demands of more knowledgeable and health-conscious consumers. In this
chapter, we identify many of the vegetable typically used by foodservice operations. Here we also
discuss how fresh and preserved vegetables are purchased, stored and prepare for service or cooking
Of all foods, vegetables provide the most variety to our diet and are an excellent source of all the
major nutrients needed for a balanced diet and they are a primary source of vitamins, minerals and
dietary fiber.
It is very important to correctly cook vegetables in the best way to ensure that their maximum
nutritional value is retained.
Vegetables are the edible parts of plants. They may be eaten raw, cooked or preserved. Vegetables may
be served by themselves, as an accompaniment to a main dish or mixed with other ingredients.
An almost endless variety of vegetables are available for use in the kitchen. Apart from their
nutritional value, vegetables also provide a range of colours, flavours and textures to the menu. The
large variety of vegetables available means that selection, preparation and storage methods must be
appropriate for each type of vegetable.
A large variety of vegetables are available in Australia as the range of climatic conditions across the
country mean that almost any type of vegetable can be grown and modern methods have enabled
vegetable growers to produce disease-resistant vegetables with high yields. New varieties of vegetables
are continually being developed which means that the availability of many vegetables is extended
beyond their relatively short harvest seasons.
The term vegetables refers to any herbaceous plants that can be partially or wholly eaten
1. Cabbages – brassica or cabbage family includes a wide range of vegetable used for their heads,
flowers or leaves.
Examples are: Bok-Choy, Broccoli, and Cauliflower
2. Gourds and Squashes
Examples are: Chayote (sayote), Cucumbers, and Squash
3. Greens – the term “greens” refers to a variety of leafy green vegetables that may be served raw but
are usually cooked.
Examples are: Spinach, Mustard, Kangkong
4. Fruits vegetables – botanist classify them as fruits vegetables because they develop from the ovary
of flowering plants and contain one or more seeds. Examples are: Avocados, Eggplants, Peppers, and
Tomatoes
5. Mushroom and Truffles – are members of the broad category of plants known as fungi. (Fungi
have no seeds stems or flowers they reproduce through pores) Examples are: Morel, Shitake, and
Oyster
6. Pods and Seeds
Examples are: Corn, Beans
7. Roots and Tubers – or commonly known as root crops Examples are: Carrots, Radish, and
Turnips
8. Stalks
Examples are: Asparagus, Bamboo Shoot

Classification of vegetables
Vegetables are commonly classified into two main categories. These are root vegetables and green
vegetables. Root vegetables include all vegetables derived from the roots, bulbs, and tubers of plants.
Green vegetables are vegetables derived from the leaves, stems, flowers, fruits, legumes and seeds of
plants.
The following table lists various vegetables included under these two classifications.

ROOT BULBS TUBERS GREEN LEGUMES FRUITS

VEGETABLE VEGETABLES
S
Beetroot Garlic Jerusale Brussels Broad beans Avocado
m sprouts
artichok
e
Carrot Leek Potatoes Cabbage Green beans Pumpkin
Kohlrabi Onions Sweet Endive Snake Capsicum
potato beans
Parsnip Shallot Lettuce Chickpeas Choko
Radish Spinach Sweetcorn Cucumber
Salsify Silverbeet Peas Tomato
Swede Pak Choy Eggplant
Choy Sum Okra
Asparagus Squash
Celery Zucchini
Fennel
Broccoli
Cauliflower
 There are some vegetables which do not fit into the above two categories such as
mushrooms which come under the classification of Fungi.

Core 8: Prepare egg dishes

Core 9: Prepare starch dishes

Potatoes, grains (corn, rice, wheat) and pastas are collectively known as starches. Some of these foods
are vegetables, others are grasses. Pasta, of course, are prepared products made from grains.
Starches are, for the most part, staple foods: foods that define a cuisine and give its substance.
GRAINS
Are grasses that bear edible seeds? Corn, rice and wheat are the most significant. Both the fruit ( that
is, the seed or kernel) and the plants are called a grain.
RICE
 is the starchy seed of a semi aquatic grass and is used as a staple food by more than half the
world’s population. Rice is divided into three types based on seed size, the long grain, medium grain
and short grain.
Basmati Rice - Is one of the finest long-grain rice in the world and preferred in Indian Cuisine. It is
highly aromatic with a sweet delicate flavor. Basmati rice is usually aged to improve its aromatic
qualities and should be washed well before cooking. Jasmine rice is another example of basmati rice
Brown Rice - Is the whole natural grain of rice. Only the husk has been removed. Brown rice has a
nutty flavor. Brown rice absorbs more water and takes longer to cook than white rice
Wild Rice - Is prepared in the same manner as traditional rice. It has long, slender grains with dark
brown to black color.
Sticky Rice - Is a short grain rice used in many Asian Cuisines. The grains are fat and round with a
high starch content and pearly white color. Also known as glutinous rice
Corn – is any grain that is also eaten fresh as a vegetable. Wheat – is produced by milling wheat
kernels (trigo)
Barley – is one of the oldest grain, it is used in making beers.
Oats – after rice, oats are probably the most widely accepted whole grain product in the American
diet. Oats are consumed daily as a hot breakfast cereal (oatmeal) and are used in breads, muffins,
cookies and other baked products.
PASTA
Alimentary pastes or pastas in Italian refer to a family of macaroni of varying sizes and shapes. Pasta
is made from unleavened dough of wheat flour mixed with a liquid. The liquid is usually egg or water.
Pasta Shapes
Pasta is available in many different forms and sizes. The majority of pasta shapes that are available
originated in Italy but they have also been created in other parts of the world. Many types of noodles
have been created in Asian countries. Certain shapes and sizes are used for specific purposes, while
others can be used in several different manners. Shown below are the basic categories in which pasta
shapes are found.

Shaped Pastas
 are available in many different sizes and specific shapes. They include shapes that resemble shells,
bow ties, spirals, snails and wheels. Shaped pastas are generally found dried. The smaller shaped
pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce
because they are sturdy enough to hold up with the other ingredients.
Tubular Pasta
 are any pastas that are in the shape of a tube. They are available in many different sizes and
shapes. Some tubes are long and narrow while others are short and wide. They are often served with a
heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pastas are also used in
salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat
and/or cheese and then baked.
Pasta Strands
 Pasta strands are long rods of pasta, which are generally round, but they are available in a square
rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker
strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
Ribbon Pasta
 is consist of flat strands of pasta, which are available in different lengths, widths and thickness.
Some are short and wide, while others are long and narrow.
Soup Pasta
 Consist of pasta shapes that range in size from small to very tiny. The large soup pastas are used
in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups.
Some of the soup pastas are also used in pasta salads. Soup pastas include many shapes, such as
round balls, thin strands, tubes, rings, grain-shapes, bow ties and stars.
POTATOES
Potatoes are one of the few vegetables native ti the new world, probably originating in the South
America. Potatoes are hardly and easy to grow, making them inexpensive and widely available.
Identifying Potatoes
Fingerlings – they are generally small, long and finger shaped oblong with good flavor. All fingerling
varities tends to be low in starch and are good for roasting and in potato salad
Red Potatoes – have a thin red skin and crisp, white waxy flesh, best suited to boiling or steaming.
Russet Potatoes – commonly referred to as Idaho potatoes, are the standard baking potato. They are
long with rough, reddish brown skin. Russet are the best potatoes for baked and for frying.
Sweet Potatoes – are from a different botanical family than ordinary potatoes, although they are also
tubers. They are also best suited for boiling, baking and pureeing, although the less sweet varities can
be deep fried.

Core 10: Prepare Poultry and Game Dishes

Of all the poultry birds, chicken is the one most commonly portioned for various methods of cookery.
Other poultry birds need to be handled differently.
Ducks and geese are normally left whole for roasting, pot-roasting or braising, however, the legs can
be removed for making a Ballotine and the breasts can be removed for pan-frying.
Turkeys are cut for multiple portions with the exception of the fillets, which can be used for individual
portions. The legs and thighs can be removed for making Ballotines or for minced or diced turkey
meat. The breasts may be removed for further portioning, for example as turkey schnitzels.
Frenching means scraping back all the flesh from the bone up to where the main meat cut starts. The
scraped bone attached to the flesh makes the dish much more attractive.
Boning poultry and game birds
Boning poultry, whether it is reared or wild (game), can be done in several ways. Boned poultry can be
stuffed and, when cooked and served in slice is an economical way of serving poultry. (The bones can
be used for stocks and sauces.)

There are two main ways of boning poultry.

The first method involves cutting through the skin along the backbone, which will be sewn up after
adding the stuffing. With this method, all bones can be removed or bone without cutting the skin at
all.
This method is more commonly used for smaller birds such as quails and pigeons, or for birds that
are put back into their original shape after stuffing.
Method one
Boning with a cut through the skin (all bones removed)
1. Remove the wishbone. Using a sharp knife, cut through the skin of the chicken, down center
back. Start with a bird that has the skin intact and leave plenty of neck skin to ease sewing up.
2. Cut the skin and flesh away from one side of the carcass, until the leg joint is reached.
3. Cut through the joint while holding the leg.
4. Cut through the wing joint.
5. Scrape the flesh from the thighbone and drumstick until both are clean, and remove.
Alternatively, once the leg bone is reached, the drumstick bone can be pulled out of the remaining
flesh. Scrape the wing bone clean and remove.
6. Repeat other side. Cut the breast flesh carefully away from the breastbone. Very carefully, cut
away skin from the top of the breastbone. Do not cut through the skin, as this keeps the chicken in
one piece for stuffing.
Method Two
1. Remove the wishbone by pulling the flaps of the skin down around the shoulder, inside out (You
can feel the wish bone with your finger.) Clean it with a small knife until it is fully exposed.
2. Snap the wishbone away from its attachments.
3. Keep pulling the skin, further inside out and down. Expose both wing joints — and cut through
them. Do not pull out the wing bones at this stage.
4. Clean the surrounding flesh from the collarbones with your fingers. Scrape with a knife if
necessary. Snap the collarbones free from the breastbone.
5. Repeat other side. Cut the breast flesh carefully away from the breastbone. Very carefully cut
away skin from the top of the breastbone. Do not cut through the skin, as this keeps the chicken in
one piece for stuffing.
6. Remove the wishbone by pulling the flaps of the skin down around the shoulder, inside out (You
can feel the wish bone with your finger.) Clean it with a small knife until it is fully exposed.
7. Snap the wishbone away from its attachments.
8. Keep pulling the skin, further inside out and down. Expose both wing joints — and cut through
them. Do not pull out the wing bones at this stage.
9. Clean the surrounding flesh from the collarbones with your fingers. Scrape with a knife if
necessary. Snap the collarbones free from the breastbone.
10. Remove the collarbones and shoulder blades by exposing their joints (pull back the flesh).
11. Pull steadily on the joint. Do not use a knife. When loose, remove.
12. Expose the skeleton (use fingers and knife to pull flesh from the skeleton). Do not damage the
skin.
13. Always cut towards the carcass. Cartilaginous tips of the vertebrae attach the backbone. Slice
through the tips but leave them in the flesh.
14. Cut through the leg joints connected to the spine. Carefully, continue to cut back the flesh from
the carcass until you reach the end of the breastbone.
15. Do not damage the skin.
16. Remove the skeleton.

How to portion a whole chicken

Step 1. Place chicken, breast side up, on a cutting board. Cut skin between thighs and body
Step 2.Grasping one leg in each hand, lift chicken and bend back legs until bones break at hip joints
Step 3. Remove leg and thigh from body by cutting (from tail toward shoulder) between the joints,
close to bones in back of bird. Repeat for other side
Step 4.To separate thighs and drumsticks, locate knee joint by bending thigh and leg together. With
skin side down, cut through joint of each leg
Step 5. With the chicken on its back, remove wings by cutting inside of each wing just over joint. Pull
wing away from body and cut from top down through joint
Step 6. Separate breast and back by placing chicken on neck end or back and cutting (toward board)
through joints along each side of rib cage
Step 7. To cut breast into halves, place skin side down on board and cut wishbone in two at V of bone

Offcuts and leftovers

Offcuts are raw trimmings; they are NOT waste scrapes of skin and fat.
Offcuts in poultry can be minimized by purchasing pre-prepared portions such as a Chicken
Maryland
Chicken fillets
Thigh fillets Drumsticks Wings
Chicken pieces
However, off cuts may include profitable portions such as:
Chicken wings which can be marinated and sold as an appetizer. Bones and skin can be used for
stocks and sauces
Fat can be rendered and used for pan frying (especially duck fat) Meat trimmings can be used for
farce or stuffing.
Leftovers are unsold cooked items. Dry items like roast chicken can be used for salads or sandwiches.
Wet dishes like chicken chasseur can often be successfully reheated.
A chef skilled in knife handling, boning and portioning can also minimize wastage of food. Sharp
equipment, especially knives, is a necessity for success in this field.

Different Cuts of Poultry

Core 11 Prepare seafood dishes

Fish and shellfish are relatively expensive compared to other food commodities, but there are several
features, which make them a good alternative to poultry and meats.
Fish and shellfish are healthy, nutritious and low in fats and cholesterol (some shellfish are high in
cholesterol). With today’s consumers being more aware of their health fish and seafood are playing a
larger role on modern menus.
Fish and seafood are relatively easy to prepare and often cook very quickly which means they can suit
the customers’ needs if they are short on time.
The variety of flavors and textures of fish and shellfish add contrast to a menu and, as a result of this
they can be found virtually anywhere food is served. This can range from an A la carte menu that
features seafood as entree’s and main courses, to a buffet which features an extensive variety of hot or
cold fish and shellfish for the customer’s choice.
In order to appreciate the value of fish and shellfish and its contribution to contemporary cooking,
you need to understand the different types of fish and shellfish, their qualities and suitability for
certain dishes and different preparation and cookery methods. Understanding the principles of fish
and seafood cookery are important so you can choose, handle, prepare, cook and present fish and
shellfish to its full potential.
This module has been developed to provide you with both comprehensive theoretical information and
practical skills pertaining to all these aspects of fish and shellfish cookery.

Identification and classification

Being able to identify and classify fish and shellfish is an essential requirement of any cook. Knowing
the right classifications enables you to add variety to your menu and to decide upon the best methods
of cookery.
Classification of fish
In general terms, for recognition purposes, fish can be classified in the following
Three ways:
Shape
Flat fish
Round fish.
Flesh
White
Dark (oily).
Habitat
Saltwater
Fresh water

Classification of shellfish

Shellfish are divided into two main groups:

1. Crustaceans
2. Molluscs
Crustaceans
Crustaceans such as lobsters are characterized by a hard exoskeleton (an exterior shell or ‘crust) and
jointed limbs.
Some examples of crustaceans are:
Rock lobster Moreton Bay bugs Prawns
Yabbies
Balmain bugs (Shovel-nosed lobster) Marron
Mud crabs
Blue swimmer crabs Molluscs
NOTE: Yabbies and Marron are freshwater crustaceans
Molluscs
Molluscs are soft-bodied animals, which have protective shells.
The group with one shell, eg. Abalone, have the scientific name gastropod (also called univalves).
Those with two shells, such as mussels or oysters, are called bivalves
Squid, octopus, cuttlefish etc, are classified as molluscs, even though they do not have a hard outer
shell but rather an internal transparent shell or bane (quill).

Core 12 Prepare Dessert

The bakeshop is responsible for more than just quick breads yeast breads pies, pastries, cookies and
cakes. It also produces many delightfully sweet concoctions that are not baked and often not cooked.
These include sweet custards, creams, frozen desserts and dessert sauces. Sweet custard are cooked
mixture of eggs, sugar and milk; flour or cornstarch may be added. Sweet custard can be flavored in a
variety of ways and eaten hot or cold. Some are served alone as a dessert or used as a filling, topping
or accompaniment for pies, pastries or cakes. Creams include whipped cream and mixture lightened
with whipped cream such as Bavarians, Chiffon and mousses. Frozen desserts include ice cream and
sorbet as well as stir-frozen mousses called semifreddo.
CUSTARD
 a custard is any liquid thickened by the coagulation of egg protein. A custard’s consistency depend
on the ratio of eggs to liquid, whether whole egg or just yolks are used and the type of liquid used. The
richer the liquid (cream versus milk for example), the thicker the final product.
STIRRED CUSTARD
 a stirred custard is cooked on the stove top either directly in sauce pan or over a double boiler. It
must be stirred throughout the cooking process to prevent curdling.

Vanilla Custard – is made with sugar, egg yolk and milk or half-and-half (a mixture of half milk and
half cream), usually flavored with vanilla.
Pastry Cream – a stirred custard made with egg yolk, sugar and milk and thickened with starch.
Sabayon – (zabaliogne) is a foamy, stirred custard sauce made by whisking the eggs, sugar and wine
over low heat.
BAKED CUSTARD
 is based on the same principle as the stirred custard, however, with the baked custard, thickening
occurs in an oven. The container of custard is usually placed in a water bath (bain marie) to protect
the egg from curdling.
Créme Caramel – and flan all refer to an egg custard baked over a layer of caramelize sugar and
inverted for service.
Créme Brûlée – (krehm broo LAY) can be made as either baked or stirred custard, however, unlike
creme caramel or flan, creme brulee is not inverted or removed from its baking dish for service.
Cheesecake – is a baked custard that contains a smooth cheese.
Bread Pudding – is a Homestyle dessert in which chunks of bread flavoring and raisins or other fruits
are mixed with an egg custard and baked.
SOUFFLÉS
 is made with a custard sauce that is lightened with whipped egg whites and then baked. The air in
the egg whites expand to create light, fluffy texture and tall rise. A soufflé is not as stable as a cake or
other pastry

CREAMS
 Include light, fluffy or creamy textured dessert items made with whipped egg whites or whipped
cream.
Créme Chantilly – is simply heavy cream whipped to soft peaks and flavored with sugar and vanilla.
Bavarian Cream – is prepared by first thickening custard sauce with gelatin, then folding in whipped
cream. The final product is poured into a mold and chilled until firm enough to unmold and slice.
Mousse – the term mousse applies to an assortment of dessert creams not easily classified elsewhere.
A mousse is similar to Bavarian that is lightened with whipped cream, whipped egg whites or both.
FROZEN DESSERTS
 Frozen desserts include ice cream and gelato and desserts assembled with ice creams such as
parfaits. Frozen fruit purees known as sorbets or sherbets are also included in this category.

Ice Cream and Gelato – are custards that are churned during freezing. They can be flavored with a
seemingly endless variety of fruits, nuts extracts and liqueurs.
Sorbet and Sherbet – is a churned mixture of sugar, water and fruit juice, wine, liqueurs or other
flavoring.

DESSERT SAUCES
 Pastries and desserts are often accompanied by sweet sauces. Dessert sauces provide moisture
flavor and texture and enhance plate presentation. Sauces may be based on milk and cream.
Fruit Purées – made from puree fruits such as strawberries, raspberries, apricots, mangoes etc.
Caramel Sauce – is a mixture of caramelized sugar and heavy cream. A liqueur may be used for added
flavor.
Chocolate Syrup – or sauce can be prepared by adding finely chopped chocolate to warm custard
sauce.
Presenting Desserts
Three Principal Components in Assembling Desserts
1. Base – is the dough, crust or cake product that provides structures and forms the foundation for
the final product.
2. Filling – refers to whatever is used to add flavor, texture and body to the final product.
3. Garnish – any glaze, fruit, sauce or accompaniment used to complete the dish.

Core 13 Package Prepared Foods

Types of Packaging
1. MODIFIED ATMOSPHERIC PACKAGING process where foods are placed in containers and air is
removed from the package.
Modern convenience foods, such as ‘ready meals’ packed in trays, sometimes with several
compartments containing different meat or vegetable dishes, are becoming increasingly popular.
These sit alongside more traditional ready-prepared foods such
As pizzas and sandwiches. The shelf life of these ready meals can be significantly prolonged by MAP
(modified atmospheric packaging), but there are major challenges in developing the best packaging
materials and gas mixtures.
The problem with such food products is the variety of foodstuffs contained within a single package. A
simple pizza for example has a dough base together with a cheese topping. Each of these deteriorates
in a different way. On their own they would have a different MAP regime. Together a compromise gas
mixture must be found. The system becomes even more complicated for exotic tray-packed ready
meals or elaborate sandwiches with a variety of fillings.
Nevertheless, modified atmosphere packaging experts can devise the best way of preserving such
multi-component foods. For example reduced oxygen level coupled with higher carbon dioxide and
nitrogen can add five or six days to the shelf life of many types of sandwich. Tests have shown that
the shelf life of ready meals and ‘cook chill’ products (food that has been prepared and cooked before
being rapidly chilled to a few degrees then stored at a low temperature before being re-heated by the
consumer) can be increased from between two and five days to between five and ten days if modified
atmosphere packaging is used.
In addition, modified atmosphere packaging has been shown to delay the onset of a characteristic
phenomenon related to pre-cooked meat and poultry known as ‘oxidative warmed over flavor’, a stale
off-taste that can develop with such foodstuffs within a couple of days if they are stored in air. Low
oxygen levels have been shown to delay the development of this taste.
2. HERMETIC PACKAGING refers to containers sealed completely to prevent the entry and loss of
gases and vapors.
Hermetic packaging is what certain products are referring to when they say that they are
"hermetically sealed." The function of hermetic packaging is to create a seal that prevents gases and
moisture from entering or leaving the product. As a result, the products are completely airtight.
Types
 there are several types of hermetic packaging that are used in packaging consumer goods today.
Pharmaceuticals and dry food products, like chips and cereals, are vacuum-packed to prevent air and
bacteria from entering the package and making the products stale. Moist foods, like soups and fruit
juices, are usually sealed in cans instead.
Benefits
 there are many benefits to hermetic packaging. Hermetic packaging that prevents the passage of
gases and liquids prevent foods and other products from being infected by various types of bacteria. It
also seals in the products' freshness, effectively extending their shelf life many times over.