1

TLE – COOKERY 10
THIRD QUARTER

INSTRUCTIONS:

1. WRITE your ANSWERS on your YELLOW PAPER.

2. DON’T forget to write the following:

✓ Full name

✓Year and Section

✓Subject

✓ Week NO.

TLE – COOKERY 10
Week 1
2

THIRD QUARTER
What This Module is About

In this lesson you will learn the definition of stocks, explain the principles of preparing stocks, use
ingredients and flavoring according to enterprise standards

What I Know

I. Multiple Choice: Write the letter of your answer on a piece of paper.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following
liquids is a by-product after the different food stuffs have been simmered?
A. glaze B. stock C. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock B. glace viande C. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. prawn stock C. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. white stock C. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock B. prawn stock C. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. spices C. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the
following flavoring agents will she use to give aroma to the stock?
A. aromatic flavoring B. ginger C. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance B. ingredients C. color D. smell
10. Which of the following is a clear soup?
A. bisques B. cream C. bouillon D. puree

What Is It

Let us define these words for us to understand our lesson for today.

1. Principle – comprehensive and fundamental law; a rule of conduct and facts of nature
2. Preparation – to make ready beforehand for some purpose
3. Stocks – the most basic preparations found in professional kitchen
4. Classification – systematic arrangement in groups or categories
5. Mirepoix – a French term for the combination of coarsely chopped onions, carrots and celery
6. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle
7. Soup - a liquid food especially with a meat, fish or vegetable stocks
8. Purees – vegetable soup thickened with starch
9. Chowder – hearty soup made from fish and shellfish
10. Veloutes - soups thickened with egg, butter and cream
11. Bisques – thickened soup made from shellfish
Stocks- are among the most basic preparations found in professional kitchen. They are referred to
in French as fonds de cuisine, or “the foundation of cooking.” It is a flavorful liquid prepared by simmering
meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor,
aroma, color and body, and nutritive value are extracted. - a clear, thin liquid flavored by soluble
substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.

Classification of Stocks
3

1. Chicken stock –made from the chicken bones.

2. White stock – made from beef or veal bones.
3. Brown stock – made from beef or veal bones that have been browned in an oven.
4. Fish stock – made from fish bones and trimmings left over after filleting

Ingredients in Preparing Stocks

1. Bones - Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken,
fish, and pork. The kinds of bones used determine the kind of stock, except vegetable stock.
2. Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery
used to flavor stocks. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato
paste or puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1
part carrot
3. Acid products - Acid helps dissolve connective tissues, and extract flavor and body from bones.
4. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and appropriate to
the stock being made
5. Seasoning and spices
6. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it
can be removed easily from the stock.

Guidelines for preparing stock

1. Follow the correct procedures for cooling and storing stock and make sure that any stock you use is
flavorful and wholesome.
2. Follow the cooking time for stock The following are approximate cooking time for different stocks; the
time will vary according to numerous factors such as ingredients quality, volume and cooking temperature.
 White beef stock - 8 to 10 hours
 White and brown Veal Game stock – 6 to 8 hours
 White poultry and Game Bird Stocks – 3 to 4 hours
 Fish Stock – 45 minutes to 1 hour
 Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the size of
vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which
may be sealed in by hot water.
4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock
is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are
preserved to make soup and sauces.
6. Meat is added to the stock before the vegetables and the “scum” that rises to the surface is skimmed off
before further ingredients are added.

Different Kinds of Spices and Seasoning

 Bayleaf Paprika
 Oregano Pepper & Pepper corns
 Cinnamon Poppy seeds
 Curry powder Rosemary
 Ginger Rubs
 Flax seed Saffron
 Mustard Vanilla beans
 Nutmeg Tikka masala

Learning Outcome 2
4

Prepare Soups Required for Menu Item Soups

Soups are based on stocks added with other ingredients for variety of flavor, consistency,
appearance and aroma A well-prepared soup always makes a memorable impression. Soups offer a full
array of flavoring ingredients and garnishing opportunities. Soups also allow the use of trimmings and
leftover creatively

Classifications of Soups

1. Clear Soups

Clear Soups. They are soups based on a clear, unthickened broth or stock. They may be served
plain or garnished with a variety of vegetables and meats. They are very similar to stocks, except that
broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can
be used as a liquid in preparing soups. A good quality broth should be clear, aromatic and rich-tasting with
a very evident flavor of the major ingredient. One strong and clear broth or stock is a consommé. It is made
by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like
tomatoes, wine, or lemon juice. The combination is called “clarification” since the particles that make the
broth appear cloudy are trapped as it cooks. A good quality consommé is crystal – clear, has a good body,
amber to brown in color, and completely fat-free

• Broth and bouillon simple clear soup without solid ingredients. Broth and bouillon are similar to stock in
technique and in cooking time. The major distinction between broth and stock is that broths can be served
as is, whereas stocks are used in production of other dishes.

• Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or
poultry.

• Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent

2. Thick Soups

Thick Soups are soups that are thickened to provide a heavier consistency. Thick soup is a cream
soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened
with roux. But some thick soups are veloute sauce-based, stock thickened with roux. A veloute sauce base
is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth
texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to
puree and put back in the soup. Cream soups may be served hot or cold. A kind of cream soup based on
crustaceans like shrimps and lobsters is bisque. It is made by simmering a crustacean in a stock or a fish
fumet. Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened
with roux. Cold, thick soups such as vichyssoise are simply cream soups served cold. Others like gazpacho
or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct
consistency by adding fruits or vegetable juice as a liquid.

 Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening agents, plus
milk, or cream.
 Purees – vegetable soup thickened with starch
 Bisques – are thickened soups made from shellfish.
 Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and
potatoes.
 Veloutes – soup thickened with egg, butter and cream.
3. Other types of soup
a. Dessert soup
5

A. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup A. Tonge sui – a Chinese soup

b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and
prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy
and champagne.

c. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below
temperature.
d. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup

Other thickening agents for soup

1. rice
2. flour
3. grain
4. corn starch

Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
•Salt
•Pepper
•Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
•Onion
•Garlic
•Water
•Eggs
•Cornstarch
•Seasoning (MSG, convenience products)
•Butter
•Cream
•Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)

Basic Principles of Preparing Soup

1st Principle. Starting with Cold Water Why cold water? Most protein, vitamins and minerals dissolve in
cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and
nutritive content of stock

2nd Principle. Cutting vegetable to appropriate size for the type of stock. The size of cut helps the
maximum flavor to be extracted. Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut
should be julienne (thin strips: ¼ inch thick 2-3 inches long) Example 2: A brown stock simmers for 4-6
hours and sometimes 24 hours, so the cut should be 1” cubed so that stock will have time to extract the
flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish All bones are washed, roasted or
blanched. Roasted for brown sauce and blanched for white stock.

4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through
agitation of the ingredients.

5th Principle. Skimming Keep the stock clear. The scum on top of stocks contains impurities

Cooking soups
6

Meats, Poultry and Fish

• Cuts of meat that are less tender should be added early in the cooking process
• Poultry needs to be added early enough so that it cooks thoroughly
• Add fish closed to the end of the cooking process to keep it from overcooking. Grains and Pasta
• Allow a little more time in cooking. Beans and Legumes
• Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cook Dense
or Starchy Vegetables
• A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook. Green
Vegetables:
• These vegetables should be added during the final 15–20 minutes of cooking the soup

Adjusting Consistency - Thick soups may continue to thicken during cooking and may need additional
stock or water added to adjust the consistency

Degreasing Broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates
removing of congealed fat from the surface. Skim the top layer of fat from a hot soup with a ladle,
alternately.

What I have learned

ACTIVITY#1:

A. MATCHING TYPE! – Find my description through the letters in column B.

Column A Column B
1. Brown stock a. clear, thin liquid flavored by soluble substances
2. Chicken stock b. made from beef or veal bones that have been browned in an oven
3. White stock c. made from chicken bones
4. Fish stock d. made from fish bones and trimmings leftover after filleting
5. Soup e. made from beef or veal bones

B. Draw a 😊 if the statement is correct and draw a ☹ if the statement is incorrect.

_____6. Stocks are referred to as “fonds de cuisine”.
_____7. Chicken stocks are made from chicken bones.
_____8.. White stocks are made from beef or veal bones that have been browned in an oven.
_____9. The kind of bones used determined the kinds of stocks.
_____10. The basic formula for mirepoix is 2 parts celery, 1 part onion and 1 part carrot.

ACTIVITY# 2: A. IDENTIFY MY NAME! Identify the following statements.

1. I am an assortment of fresh herbs and aromatic ingredients
2. I may be used in stocks when I’m clear, wholesome and appropriate
3. I am used to determine the kind of stock
4. I am a combination of coarsely chopped onions, carrots and celery use to flavor stocks
5. I help dissolve connective tissues and extract flavor from body and bones

ACTIVITY#3: THINK! THINK! THINK!

1. What are the five basic ingredients in preparing stocks?
2. How are they being used in preparing stocks?
3. What are the different classifications of soups?
4. How these classifications of soups are differ from one another? Explain in two to three sentences based
on your own words and understanding.

ACTIVITY #4 A. COMPLETE ME PLEASE! Complete the following statements.

1. Follow the correct _____________ for cooling storing stocks
2. Follow the cooking ____________ for stocks
3. The stock ingredients are boiled starting _____________ water.

4. ___________ is not usually added to a stock.

5. Scum that rises to the surface is _____________ before further ingredients are added.
7

B. Draw 😊 if the statement is correct and draw ☹ If the statement is incorrect.

_____6. Make sure that every stock you use is flavorful and wholesome.
_____7. White stocks for beef can be boiled for about 3-4 hours
_____8. Meat is added to the stocks after the vegetable and scum rises.
_____9. Salt is added to stock while simmering.
_____10. Fish stock is boiled to about 45 minutes to 1 hour

ACTIVITY #5 – FIND, LOOK AND NAME ME! Direction: Go to your kitchen, find the different kinds of
spices and seasonings (ask your mother if she can assist you out). Name at least five spices and
seasonings available at your kitchen.
1.
2.
3.
4.
5.

ACTIVITY#6: PREPARE ME!

Choose any of the given stocks below and write the tools and equipment used, ingredients needed and the
procedure in preparing:
a. White stocks
b. Brown stocks

ASSESSMENT

I. Multiple Choice! Choose the letter of the correct answer.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following
liquids is a by-product after the different food stuffs have been simmered?
A. glaze B. stock C. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock B. glace viande C. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. prawn stock C. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. white stock C. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock B. prawn stock C. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. spices C. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the
following flavoring agents will she use to give aroma to the stock?
A. aromatic flavoring B. ginger C. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance B. ingredients C. color D. smell
10. Which of the following is a clear soup?
A. bisques B. cream C. bouillon D. puree

ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION

Ask a family member to help you practice in preparing stock and soup if there is an opportunity.
8

TLE – COOKERY 10
THIRD QUARTER
Week 2
What This Module is About

In this lesson you will to classify various types of sauces and their corresponding, prepare a variety
of hot and cold sauces based on the required menu items, identify the types of thickening agents and
convenience products used in preparing sauces, use thickening agents and convenience products
appropriately and evaluate sauces for flavor, color and consistency.

What I Know

Activity #1 : Choose the correct answer.

1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A.brown sauce B. butter sauce C. hollandaise sauce D. tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
A.brown sauce B. butter sauce C. hollandaise sauce D. tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
A.brown sauce B. butter sauce C. hollandaise sauce D. tomato sauce
4. Sauce made with tomatoes and seasoned with spices and herbs.
A.brown sauce B. butter sauce C. hollandaise sauce D. tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A.brown sauce B. Butter sauce C. tomato sauce D. white sauce

What is it

SAUCES

One of the important components of a dish is the sauce. Sauces serve a particular function in the
composition of a dish. These enhance the taste of the food to be served as well as add moisture or
succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster
and sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It
defines and enriches the overall taste and its texture. Sauce is a fluid dressing for poultry, meat, fish,
dessert and other culinary products.

Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.
It adds:

1. Moistness 4. Appearance (color and shine)

2. Flavor 5. Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
2. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in another liquid that
usually would not mix together.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor and
brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
9

A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to
chill.

B. Thickening Agents
 Thickening agent – thickens sauce to the right consistency. The sauce must be thick enough to
cling lightly to the food.
 Starches are the most commonly used thickeners for sauce making. Flour is the principal starch
used. Other products include cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread
crumbs, and other vegetables and grain products like potato starch and rice flour.
 Starches thicken by gelatinization, which is the process by which starch granules absorb water and
swell many times their original sizes.
 Starch granules must be separated before heating in liquid to avoid lumping. Lumping occurs
because the starch on the outside of the lump quickly gelatinizes into a coating that prevents the
liquid from reaching the starch inside.

Starch granules are separated in two ways:

 Mixing the starch with fat. Example: roux

 Mixing the starch with a cold liquid. Example: slurry

1. FAT

A. Clarified butter. Using

clarified butter results in finest
sauces because of its flavor.

B. Margarine. Used as a
substitute for butter because of its
lower cost.

C. Animal fat. Chicken fat, beef

drippings and lard.

D. Vegetable oil and shortening.

Can be used for roux, but it adds
no flavor.
10

2. Flour
The thickening power of flour depends on its starch
content. Bread flour is commonly used in commercial
cooking. It is sometimes browned for use in brown
roux. Heavily browned flour has only 1/3 the thickening
power of not brown flour.

A roux must be cooked so that the sauce does not

have a raw, starchy taste of flour. The kinds of roux
differ on how much they are cooked.

ROUX – is a cooked mixture of equal parts by weight of fat and flour.

 White roux – cooked just enough to cook the raw taste of flour; used for béchamel
and other white sauces based on milk.
 Blond roux – cooked little longer to a slightly darker color; used for veloutes´.
 Brown roux – cooked to a light brown color and a nutty aroma. Flour may be
browned before adding to the fat. It contributes flavor and color to brown sauces.

A. Continuation of the discussion of new concepts

Day 7
C. Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. syneresis (weeping)

METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)

Purpose Butter Flour Liquid: Milk or Stock

or Cream

Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup

Thick Sauce 5 tsps. 2 tbsps. 1 cup

Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard any that
is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel
containers.
11

Making Roux

Procedure

1. Melt fat.

2.Add the correct amount of flour, and stir until fat and flour is
thoroughly mixed.

3. Cook to the desired degree of white, blond or

brown roux.

Basic Finishing Techniques in Sauce Making

1. Reduction

 Using reduction to concentrate basic flavors. The water evaporates when simmered. The
sauce becomes more concentrated and more flavorful.
 Using reduction to adjust textures
The sauce may be simmered until it reaches the desired thickness. Stock or other liquid may
be added to thickened sauce to thin it out, then simmer to reduce to the right consistency.
 Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.
12

2. Straining
This is very important in order to produce a
smooth, lump free sauce. Straining through a
china cap lined with several layers of
cheesecloth is effective.

3. Deglazing
To deglaze means to swirl a liquid in a
sauté pan to cooked particles of food
remaining on the bottom.
Liquid such as wine or stock is used to
deglaze then reduced by one-half or three-
fourths. This reduction, with the added flavor
of the pan drippings, is then added to the
sauce.

4. Enriching with butter

and cream

 Liaison mixture of egg yolks and cream added to sauce to give extra richness and
smoothness.
 Heavy cream- added to give flavor and richness to sauce
 Butter - Add softened butter to hot sauce and swirl until it melts. Serve immediately to
prevent separation of butter.
Butter gives extra shine and smoothness to the sauce.

5. Seasoning – adds and develop flavor

Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira
13

What I Have Learned

ACTIVITY#2: YES OR NO!

Direction: Write Yes if the statement is correct and write No if the statement is incorrect.
1. Sauces enhance the taste of the food to be served.
2. Sauces add moisture to food that is cooked dry.
3. Hollandaise sauce is made from butter, egg yolk, lemon juice and cayenne.
4. Hot sauce is cooked ahead of time.
5. Veloute sauce is made up of milk that is thickened with flour enriched with butter.
6. The sauce must be thick enough to cling onto the food.
7. Starches are the most commonly used thickeners for sauce making.
8. Roux is a cooked mixture of equal parts by weight of fat and flour.
9. Chicken fat, beef drippings and lard are examples of fat from animals.
10. Vegetable oil and shortening can be used for roux but it adds more flavor.

ACTIVITY #3 I. IDENTIFY ME! Identify the following.

__________1. I am used as a substitute for butter because of my lower cost
__________2. I am commonly used in commercial cooking as thickening agent
__________3. I am cooked just enough to cook the raw taste of flour.
__________4. I am cooked in a little longer to a slightly darker color; used for veloute
__________5. I am cooked to a light brown color and a variety aroma

ACTIVITY #4 HOW WELL DID YOU UNDERSTAND? Answer the following questions in two to three
sentences in your own words and understanding.
1. What are the five basic sauces for meat, vegetable and fish?
2. Identify the ingredients of these basic sauces.
3. Name at least one dish that uses each basic sauces.
4. How do the variations of sauces differ from one another?
5. Explain the two ways in which starch granules are separated and used as thickening agents

ACTIVITY #5 ICOMPLETE ME!

Complete the following statements by choosing your answers on the choices below.

1. One hygienic principle and practice in sauce making is to make sure that all equipment are
perfectly _____.
2. _____ sauce no longer than one and a half hour. Make only enough to serve at a given
time.
3. Never mix an _____ batch of sauce with the new batch.
4. Never hold hollandaise or any other _____ product in aluminum.
5. The water _____ when simmered. The sauce becomes concentrated and more flavorful.

Acid hold old clean evaporates

14

ASSESSMENT

I. Matching Type: Match column A with column B.

Column A Column B
_____1. White sauce a. made from tomato
_____2. Veloute sauce b. milk thickened with flour enriched with butter
_____3. Hollandaise sauce c. veal, chicken or fish broth with blonde roux
_____4. Brown sauce d. butter, egg yolk and lemon juice
_____5. Tomato sauce e. margarine or butter, flavor and brown stock
_____6. Bread flour f. commonly used in commercial cooking
_____7. Hot sauce g. mixture of starch and cold liquid
_____8. Cold sauce h. cooked mixture of fat and flour
_____9. Roux i. mixing starch with fat
_____10. Slurry j. made just before they are to be used

II. Identification: Identify the following.

_____1. It is a fluid dressing for poultry, meat, fish, dessert and other culinary
products.
_____2. It is a mixture of starch and a cold liquid
_____3. It is a mixture of starch and fat.
_____4. A roux must be cooked so that the sauce does not have a _____ starchy
taste of flour.
_____5. The thickening power of _____ depends on its starch content.

Additional Activities for Application or Remediation

Ask your parent or guardian help you try making roux.

15

TLE – COOKERY 10
THIRD QUARTER
Week 3
What This Module is About

In this lesson you will learn how to maintain optimum quality and freshness of stocks, sauces, and
soups, reconstitute stocks, sauces, and soups, identify and prepare the ingredients in making sauce,
prepare and cook sauces and follow the procedure in preparing and cooking different sauces

What I Know
ACTIVITY #1: 4 PICS 1 WORD!
 Identify and name each picture
 How and where do we use them?
 Give a single word that describes the function of all objects in the pictures.

What Is It

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1-gallon
amounts to be used for sauces. However, once a stock has been used to make a sauce, the sauce
itself should not be frozen. Sauces do not freeze well and should be made in amounts needed on
the day of production.

The stock should never be put in the refrigerator while it is hot. The large volume of hot liquid
can raise the internal temperature of the refrigerator to the point that the stock will cool sufficiently
within two hours and may warm everything else in the refrigerator. A good way to cool the stock is
to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm, but it should
not exceed one hour. After leaving it uncovered for the first half hour and stirring occasionally to
cool, it should be covered with an upside-down plate to prevent evaporation which would cause the
stock to become too concentrated. Refrigerated stock cools better in shallow pans. If covered, stock
lasts up to five days, but it is best if used in two days.

Storage of Starch and Sauces

Sauces and starches should be kept in air-tight container and stored in a cool dry place
away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk,
16

cream of other dairy products all of which make them prone to bacterial contamination and to food-
borne illnesses. Sauces made with these ingredients should be kept out of the temperature danger
zone. Thickened sauce should also be prepared, served, and stored with caution. These products
should be stored in the refrigerator and never left to stay for long at room temperature.

Storing Equipment

1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This
allows cold water to flow under the pot or around it.
 Run cold water into the sink, but not higher than the level of the stock.
 Stir the pot occasionally so the stocks cool evenly
 Cooling stock quickly and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will last for several months.

Ways to Reconstitute Stocks, Sauce and Soup

1. by adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juice

RECIPE:

BÉCHAMEL SAUCE

Purpose: Prepare and cook béchamel sauce using ingredients and procedures listed below:

Tools/Equipment Needed:
Saucepan
Ladle
Cheesecloth
Spoon
Ingredients:
4 tbsp. clarified butter
4 tbsp. bread flour
¼ gal milk
¼ pc bay leaf
¼ pc onions
Salt to taste
Nutmeg to taste
White pepper to taste

Procedure:
1. Heat the butter in a heavy saucepan in a very low heat. Add the flour and make a
white roux. Cool the roux slightly.
2. In another saucepan, scald the milk. Gradually add it to the roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer.
4. Stick the bay leaf and onions and add to the sauce. Simmer at least 15 - 30 minutes
or more. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk if necessary.
17

6. Season lightly with salt, nutmeg, and white pepper. Spice flavor should not dominate.
.

HOLLANDAISE SAUCE

Tools/Equipment Needed:
Saucepan
Beater
Ladle
Spoon
Strainer
Mixing bowl

Ingredients:
1 kg. butter
12pcs egg yolks
4 tbsp. cold water
6tbsp . lemon juice
Salt to taste
Cayenne to taste
Procedure:
1. Clarify the butter. Keep the butter warm but not hot.
2. Place the egg yolks and cold water in a stainless-steel bowl and beat well. Beat in a
few drops of lemon juice.
3. Hold the bowl over a hot water bath and continue to beat until the yolks are thickened
and creamy.
4. Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm
butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat
before all the butter is added, beat in a little of the lemon juice.
5. When all the butter has been added, beat in lemon juice to taste and adjust seasoning
with salt and cayenne. Keep warm for service. Hold no longer than 1 ½ hours

What I have learned

ACTIVITY #2: Happy face or Sad face?

Draw a if the statement is correct and draw a if the statement is incorrect.

_____1. Sauces and starches should not be kept in air-tight container and stored in a cool dry
place away from the moisture, oxygen, lights, and pests
_____2. The stock should be put in the refrigerator while it is hot
_____3. A good way to cool the stock is to place the hot stock pot in a sink full of cold water
and ice cubes until it is lukewarm, but it should not exceed one hour
_____4. Refrigerated stock cools better in shallow pans.
_____5. Sauces freezes well and should be made in amounts needed on the day of
Production.
_____6. Stocks, sauces, and soups can be reconstituted by adding water and other liquids
such as evaporated milk, coconut milk, and fruit juices
_____7. Sauces made with ingredients such as egg, milk, cream of other dairy products
should be kept out of the temperature danger zone
_____8. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will
last for several months.
_____9. Examples of storing equipment are glass or plastic container, stock pot and
refrigerator.
_____10. Cooling stock quickly and properly is important. Improperly cooled stock may
spoil in 6 to 8 hrs.
18

ACTIVITY #4: IT’S COOKING TIME!

Actual laboratory in your own kitchen at home. Please take a picture/ write a story board about your actual
preparation and cooking as you follow the recipes in the lesson.
 Prepare the tools and equipment.
 Prepare the ingredients needed
 Follow the procedure.
 Wear complete PPE and observe safety practices

ACTIVITY #5: EXPLAIN ME!

What are the equipment/materials commonly used to store stocks, sauces and soups?
What are the methods of storing and reheating stocks, sauces, and soups?
Give the importance of proper storing of food.

ASSESSMENT:

I. Multiple Choice! Choose the letter of the correct answer.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following
liquids is a by-product after the different food stuffs have been simmered?
A. glaze B. stock C. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock B. glace viande C. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. prawn stock C. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. white stock C. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock B. prawn stock C. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. spices C. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the
following flavoring agents will she use to give aroma to the stock?
A. aromatic flavoring B. ginger C. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance B. ingredients C. color D. smell
10. Which of the following is a clear soup?
A. bisques B. cream C. bouillon D. puree

ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION

Ask a family member to help you practice in preparing stock and soup if there is an opportunity
19

TLE – COOKERY 10
THIRD QUARTER
Week 4/5
What This Module is About
In this lesson you will learn how to prepare poultry and game birds hygienically to minimize
risk of food spoilage and cross-contamination and cook various poultry and game bird dishes appropriately.

What I Know
ACTIVITY #1: 4 PIC 1 WORD!
 Name each picture
 What is this one word that associates with all of them?

ANSWER: ________________________________________________________

What Is It

Chickens and other poultry may be divided into classes which are essentially of the same
physical characteristics associated with age, sex, live weight and/or breed.

Bird Uses

Chicken Meat, eggs

Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

CLASSIFICATION OF POULTRY AND GAMES

1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is
tender-meat with soft, pliable, smooth-textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8 months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat
toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually more than 10 months of
age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and
hardened breastbone tip.
20

7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially
during the Christmas holiday.

OTHER POULTRY
1. Peking duck. This is a breed of duck that originated from China and is noted for its tender and
flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender meat.

SELECTING GOOD QUALITY POULTRY AND GAME

1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pinfeathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, de-feathered, and the visceral
organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton, wrapped
and chilled or frozen. The various poultry parts are divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

NUTRITIONAL VALUE/COMPONENTS OF POULTRY AND GAME

Like meat, poultry contains high quality proteins. Chicken, the most consumed among the fowls,
has 22.6% protein, 76.3% water and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of fowl’s
body which are always used. These are the legs, thigh, wings, neck and rib cage. These are richer
in fat, have more connective tissues, and have higher riboflavin and myoglobin content. Most
people prefer the dark meat than white meat (from the breast) because of its juiciness and flavor.
Variety meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.

Preparation of poultry for cooking

 Slaughter and bleeding
 Scalding
 Defeathering
 Evisceration
 Deboning
21

MARKET FORMS OF POULTRY

1. Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and
broken bones.
2. Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.
3. Dressed poultry
This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry with
the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should be free
from slime, off-odors and discoloration.
4. Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually available in grocerie
5. Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in
a single container and frozen or chilled.

DIFFERENT CUTS OF POULTRY

Whole Chicken
Whole Chickens are marketed either fresh or frozen.

Halves
The bird is split from front to back through the backbone and
keel to produce 2 halves of approximately equal weight.

Breast Quarters
Halves may be further cut into which include the wing. A
breast quarter, including portions of the back, is all white
meat.

Split Breast
A breast quarter with the wing removed.
22

Split Breast without Back

Wing Mid-Section
A breast quarter with wing and back portion removed.
The section between the elbow and the tip, sometimes called
the wing flat or mid-joint.

Boneless, Skinless Breast

Split breast
Whole ChickenthatLeg
hasWhole
been skinned
ChickenandLegdeboned.
The whole chicken leg is the drumstick-thigh combination. The
whole leg differs from the leg quarter and does not contain a
portion of the back.

8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back
portion, 2 wings, 2 thighs with back portion and 2 drumsticks.
Boneless,
The partsSkinless Leg
may be packaged together and labelled as whole
Whole chicken
cut-up legThese
chicken. with skin
areand bone
usually removed.
sold without giblets.

Whole Chicken Wing

The whole chicken wing is an all-white meat portion
composed of three sections; the drumette, mid-section, and
Thigh
tip.
The thigh is the portion of the leg above the knee joint.

Wing Drumettes
The first section between the shoulder and the elbow.
Boneless, Skinless Thigh
Thigh with skin and bone removed.

Wing Mid-Section with Tip

Drumsticks
The flat center section and the flipper (wing tip).
Drumsticks include the lower portion of the leg quarter (the
portion between the knee joint and the hock).

Giblets
Includes heart, liver, and neck.
23

Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best cooked
using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature range produces a
more flavorful and tender product. This also minimizes nutrient loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done
immediately before roasting. It is best not to fill the cavity completely as this will prevent the poultry from
being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or
refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and
tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

CAUSES OF FOOD SPOILAGE AND CONTAMINATION

All food should be safe and free from contamination and spoilage at all points in its journey from its
source until it reaches the consumers. However, food contamination is a serious public health problem
resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources
of food contamination is an important component of good nutrition and good health.Food may be
contaminated by different microorganisms or by chemicals that can cause health problems for anyone who
eats it.

The common causes of food contamination and food spoilage are:

1. Failure to properly refrigerate food

2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth

Poultry Cookery

Poultry, like meat may be cooked by either dry or moist heat method. The choice of method
depends mainly upon the age of the bird instead of location of the part in the carcass as in the case
of meats. Fat content should also be taken into consideration.

1. Moist Heat Method - As discussed earlier in this lesson, chicken is categorized into classes. All classes
of chicken and other poultry for that matter may be cooked by moist-heat cookery. Common Filipino dishes
are tinola, sinampalukang manok, manok na pinaupo, and relyeno.

2. Dry Heat Method - The dry method is usually reserved for young tender poultry. The poultry class of
these chickens is specially termed “broilers and fryers” Somewhat older but still immature birds such as
 24

capons and roasters are also suitable for roasting. They are still tender but have fatter than the broilers or
fryers.Older birds need to be tenderized by moist cooking prior to dry heat cooking.One point to remember
in poultry cookery; moist heat cookery may be applied to all classes and kinds of poultry but dry heat
cookery is reserved for tender birds.

STEPS IN FABRICATING CHICKEN

1. Cut along center of breast bone 2. Here you can view the cut made

3. Using the knife, scimitar may be 5. With your thumb under the wing
preferred but a fillet knife would joint press upward and out to
work well too. Cut along one side of separate joint
the breast bone to the base of the
chicken.

4. Separate skin that is

attached to breast from leg
quarter
6. With knife, cut between joint to
remove and cut any skin not
9. A small thin piece of meat located .
separated from carcass yet.
on underside of breast that can be
removed by pulling the tenderloin,
good for chicken tenders. Repeat
steps 3-9 for the other side of
breast.

10. Cut around leg quarter

going up high towards
backbone then circling down 11. Halfway through you will hit
toward other side. 8. the
Cut joint.
around wing joint to remove
DEBONING CHICKEN
wing.
12.Using your thumb push up and out to
13. Finish cut through joint to remove leg
7. Here
snapisapart
aquarter.
picture of
joint.Repeat steps 10-13 for other leg
detached breast and
quarter. wing.
25

STEP 1: Place the chicken, breast side up,

on a clean cutting surface. Stretch out
each wing flat against the board by pulling
the tip. With a boning knife, cut off the
wing tip and next joint, leaving the
largest wing bone still attached.

STEP 2: At the neck, cut out the wishbone

by pulling the skin up and out of the way
and sliding the knife along the underside of
the wishbone. Continue cutting around and
under the wishbone until it is free and can
be pulled out with your fingers.

STEP 3: Turn the bird over, and with breast

side down, cut along the backbone from the
neck to the tail.

STEP 4: With short sharp strokes of your

knife, keeping the knife close to the bones
cut the flesh and skin, carefully using
your fingers to pull the flesh away from the
carcass.

Cut through the ball-and-socket joints

connecting the wing and thigh bones to the
carcass, so that they are separated from
the carcass but still attached to the skin.
When step is completed on both sides,
meat will be attached only along the ridge of
the breastbone. Gently (the skin tears
easily) pull to separate the breastbone and
carcass from the flesh.
26

STEP 5: Cut the flesh from the curved

(saber) bone near the wing and remove the
bone.

STEP 6: The partially-boned bird with leg

and wing bones left in, is now ready for
stuffing.

STEP 7: While holding the wing bone from

inside the bird, cut through the tendons and
scrape the meat from the bone with the
knife. Pull out the bone, using the knife to
free it.

STEP 8: Cut off end of the leg bone using a

cleaver or thick-bladed cook’s knife. Note:
The use of a cook’s knife for chopping
through chicken bone is acceptable for
this application but not recommended for
cutting through other bone.

STEP 9: Repeat step #7 to remove the leg

bone. Reposition wing and leg meat so skin
side is out.
27

STEP 10: The whole chicken is now

completely deboned, with the skin intact
and ready to be stuffed, rolled, and roasted.

Now, you are ready for Rellenong Manok

Recipe (Stuffed deboned Chicken)

What I have learned

ACTIVITY #2 : IDENTIFY ME! Identify the following. Choose your answers from the choices below.

Poultry dark muscles capon duck

Live dressed poultry whole poultry roaster
Stag white meat variety peking duck
Giblets jumbo broiler broiler hen
squab rooster drawn ready to cook
1. This is a young immature pigeon of either sex and has extra tender meat
2. This is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened
and darkened flesh
3. These are slaughtered birds that have been bled and de-feathered.
4. This is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft,
pliable, smooth-textured skin.
5. These are found in parts of fowl’s body which are always used. These are the legs, thigh,
wings, neck and rib cage
6. These are available and popular in many towns of Rizal
7. This refers to several kinds of fowl that are used as food and the term includes chicken, turkey,
duck, pigeon, and quail
8. This is a large chicken about 4 kg. dressed weight which are on sale especially during the
Christmas holiday
9. This is a breed of duck that originated from China and is noted for its tender and flavorful meat
10. The dressed birds may be cut up and marinated or seasoned.
11. This refers to the meat of such organs as the gizzard, heart, kidneys and liver
12. This type of poultry is usually 5 to 6 months of age
13. They have clear eyes, fine and soft feet, soft bone at the tip of the breast and has small feathers
14. This is a surgically desexed male chicken usually under 8 months of age.
15. These are slaughtered birds that have been bled, de-feathered, and the visceral organs are
removed
16. It is a mature female chicken which is usually more than 10 months of age. It can also be a
culled layer
17. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened
breastbone tip
18. These are dressed poultry that have been chilled or frozen. They are usually available in
groceries
19. Chicken breasts are considered _________
20. Examples of this are gizzard and heart

ACTIVITY #3: PICTURE ANALYSIS!: Identify the different poultry cuts

28

1. _______________ 2. _______________ 3. _______________

4. _______________ 5. _______________ 6. _______________

7. _______________ 8. _______________ 9. _______________

10._______________ 11. _______________ 12. _______________

13. _______________ 14. _______________ 15. _______________

ACTIVITY #4: ASK ME!

 Ask your mother what market forms of poultry will she buy if she will cook chicken
fillet for your dinner?
 Draw or illustrate the market forms of poultry for chicken fillet?
29

ASSESSMENT
Directions: Read each of the following questions carefully and choose the letter of the correct
answer.
1. What do you call the birds that are hunted for food?
A. game B. poultry C. livestock D. swine
2. What do you call a desexed male chicken usually under 8 months old?
A. broiler B. hen C. capon D. rooster
3. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
A. chicken B. itik C. goose D. pecking duck
4. What do you call the young immature pigeon of either sex with extra tender meat?
A. duck B. rooster C. fryer D. squab
5. Which of the following classes of poultry is on sale especially during the Christmas Holiday?
A. broiler B. jumbo broiler C. capon D. roaster
6. To what part of poultry does breast meat belong?
A. dark meat B. variety meat C. tough meat D. white meat
7. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. thighs well develop
8. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer B. roaster C. hen D. stag
9. How many days should a whole chicken be refrigerated?
A. 1 day B. 2 to 4 days C. 1 to 2 days D. 3 to 4 days
10. What is a male chicken under 10 months old?
A. fryer B. rooster C. hen D. stag
ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION
Tell your mother that if she will be buying chicken, buy the whole one and let you fabricate it with her
assistance. Send me pictures of your actual performance
TLE – COOKERY 10
THIRD QUARTER
Week 6

What This Module is About

In this lesson, you will learn about the type of service ware to be utilized in serving poultry and
game-bird dishes and present plated poultry and game-bird dishes with appropriate sauces, garnishes,
and accompaniments.

What I Know

ACTIVITY #1: GUESS ME!

It is how much food you choose to eat P T N at one time (breakfast, lunch, dinner,
or snack), whether in a restaurant, from a package, or in your kitchen.

S R G
A standard amount used to help advise about how much to eat, or to identify
how many calories and nutrients are in a food.

What Is It

PORTION CONTROL FOR COOKED POULTRY AND GAME

Chicken
 30

 Meat shrinks about 25% when cooked. A quarter-pound hamburger (4 oz.) will yield a 3-ounce portion after
cooking. An 8-ounce steak will yield about 6 ounces of cooked meat.
 A chicken breast is generally 3 - 4 ounces.
 A chicken thigh is usually 2 ounces, while a leg is 1 - 2 ounces.
 Chicken wings are high in fat. It takes 2 wings to equal a 1-ounce choice (or exchange) with that.

How to Do Control Portion Sizes – Portion Control Secrets

 A “portion” is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether
in a restaurant, from a package, or in your kitchen. Portions can be bigger or smaller than the
recommended food servings. There is no standard portion size and no single right or wrong portion size.

A “serving” size is the amount of food listed (and recommended) on a product’s Nutrition Facts (panel of
packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary
Guidelines* for Americans. Sometimes, the portion size and serving size match; sometimes they do not.
A serving is a standard amount used to help advise about how much to eat or to identify how many
calories and nutrients are in a food.

How to Control Portion Sizes:

Eating smaller portions of food is one of the easiest ways to cut back on calories—but it can also be
one of the most challenging, with the current trend of super-sizing. How do you know a reasonable portion
of food when you see it? Visualize the objects mentioned below when eating out, planning a meal, or
grabbing a snack.

Factors to consider in presenting/plating poultry dishes

 Types of service wares
 Plating
 Garnishing
 Sauces
 Accompaniments

The way food is presented affects a person’s perception of how it will taste. People instinctively
reject bruised apples and browned bananas and recognize well-marbled beef and perfectly ripe produce.
Prepared dishes work in the same manner. The perfect dish includes food that tastes as good as it looks.

Much of the artistry of cooking comes after the food has been cooked and it is time to transfer it from
pot to plate. Here, chefs rise above cooks as they arrange the different components on a plate-like interior
designer’s place furniture to create culinary masterpieces.

The home chef faces similar circumstances on a nightly basis. Whether you’re entertaining, preparing
a special meal, or jazzing up an old favorite, these food presentation tips will set your dishes apart from
the crowd.

Plating the Food

31

Plating is the act of arranging the meal on the individual plate immediately before it’s served. The
presentation should look natural. It should feel as though everything that is on the plate is meant to be
should feel as though everything that is on the plate is meant to be exactly where it is. Try to strike a
balance between having enough food on the plate to convey hospitality without overcrowding the plate—
and potentially offending your guest. Try to leave one-third of the plate empty and plate your dish
immediately before you serve it. Hot food should be hot and cold food should be cold; always check the
temperature of your food before you serve it to a guest. After you have put the food on the plate, check to
see that the plate is clean. Plate edges should be especially immaculate. Clean spills or sauces away with
a moistened clean sponge or paper towel.

Decorate the Frame 

If the food is the masterpiece, then the plate is its frame. Adapt artistic framing strategies to your cooking
for a quick way to improve your food presentation. Buy beautiful bowls and plates in a variety of shapes
and colors. The same bowl of soup looks dramatically different in a small Asian ceramic cup and an
oversized, shallow white French consommé bowl.

You can also decorate the rim of a plate, just as you’d decorate a frame. Use culinary elements like
colorful spices or confectioner’s sugar; specialty salts like Hawaiian alaea or Himalayan pink salt which
also lend themselves wonderfully to this purpose.

For small appetizers, part of the presentation is making the display platter look beautiful. Make a bed
of uncooked soba noodles or flat rice sticks, shafts of wheat, or large sprigs of fresh herbs like rosemary
and thyme. This is also a good trick to use if you are preparing a hors d’oeuvre platter.

If you are decorating a plate that will hold hot food, be aware that by the time you are finished
garnishing the plate, the food may not be hot. In some cases, you can garnish the plate before you plate
the food. If this is impossible, work quickly and have all your garnishes close by.

Mix Shapes, Colors, and Textures

Food is naturally beautiful. Combine foods with

different shapes, colors, and textures on the same plate.
Grilled filet mignon becomes even more decadent when it
appears on the plate with stark white mashed potatoes and
a bright green steamed vegetable.

In this case, these different elements combine for a

dish that catches the eye. If your plate will contain multiple
elements, use an odd number of dishes rather than an even number for further interest. Grilled filet mignon
with mashed potatoes and steamed asparagus look great but add a stack of sliced tomatoes and the
combination becomes regimented and less remarkable.

Try to integrate a variety of shapes in each dish. Risotto is boring when paired with rice, as the two
are nearly identical in shape, color, and size. Meatballs and Brussels sprouts are different colors but the
same shape. But meatballs and rice make an interesting combination, as do risotto and Brussels sprouts.

For a restaurant-worthy twist on traditional side-by-side plating, stack the components of your dish
vertically. Arrange asparagus into a teepee on the plate, with a dipping sauce in the center; make salads
more cylindrical than vertical. This approach can make any plate instantly more interesting.

Keep in mind that sometimes the most aesthetically pleasing plate of food does not include a
garnish. For example, crème brulee features a delicate, crunchy top layer. While its appearance can
32

certainly be improved with a small garnish or beautiful brulee dish, the texture and color of the caramelized
sugar are beautiful enough on their own.

Garnishes

Garnishes can be as simple or intricate as you like. For a twist on the

traditional parsley sprig, use a sprig or two of an herb or spice that
was used in the dish. A ham flavored with rosemary might feature a
sprig of rosemary on each plate. Spicy pad Thai can include a wedge
of lemon or lime and a dash of paprika sprinkled around the plate.

You can also garnish with small fans of fruits and vegetables like cucumber, pineapple, avocado,
citrus, kiwi, or apple. Slice the fruit or vegetable into thin rounds, leaving ¼” of flesh connected on one side
to hold the rounds together. Gently spread out the slices and arrange them neatly in an arc. Several kitchen
tools are available that will help you transform nearly any fruit into an attractive garnish for a plate.

The key to selecting a garnish is picking a garnish that will improve the dish. Garnishes add color and
continue a theme, such as a brightly colored orchid on top of passion fruit crème brulee. They can accent a
dish’s color, like chives on top of a baked potato, or a dish’s flavor.

Garnishes can provide complementary flavor, like peanuts in pad Thai, or contrasting flavor, like a
lemon wedge with seafood. An entrée’s sauce also makes a delicious garnish. Swirl it around or atop the
plate for visual and gustatory interest.

The way food looks on the plate is the most commonly ignored facet of cooking at home. Too often, other
considerations such as time, money, and food allergies push presentation out of mind. Since most children
and their families eat their main meals at home, attractive food presentation is just as important at home
as it is in a restaurant. A dish that looks good is more likely to be eaten. Even picky kids will forego sugary
cereal in favor of Mickey Mouse-shaped waffles or a plate with over easy egg eyes, a bacon smile, and
potato cheeks. You can even trick your palate into liking Brussels sprouts, zucchini, and other healthy
produce with a beautiful arrangement on a dish with salt and cayenne. Keep warm for service. Hold no
longer than 1 ½ hours

What I have learned

ACTIVITY #2: A. MATCHING TYPE! – Find my description through the letters in column B.

Column A Column B

1. Portion a. A standard amount used to help advise about how much to

eat, or to identify how many calories and nutrients are in a food.
2. Serving b. The act of arranging the meal on the individual plate immediately before
it is served.
3. Plating c. The amount of food listed and recommended on a product’s Nutrition
Facts
4. Serving size d. It can provide complementary flavor, like peanuts in pad Thai, or
contrasting flavor, like a lemon wedge with seafood
5. Garnishing e. It can be bigger or smaller than the recommended food servings

ACTIVITY #3: Write T if the statement is correct and F if the statement is incorrect.

_____1. The way food looks on the plate is the most ignored facet of Cooking at Home
_____2. There are standard portion sizes and a single right or wrong portion size.
33

_____3. Adapt artistic framing strategies to your cooking for a quick way to improve your food’s
presentation
_____4. The way food is presented does not affect a person’s perception of how it will taste.
_____5. Eating smaller portions of food is one of the easiest ways to cut back on calories but it can also
be one of the most challenging, with the current trend of super-sizing.

ACTIVITY # 4 HOW WELL HAVE YOU LEARNED? : Identify the following:

1. The act of arranging the meal on the individual plate immediately before it is serving.

2. If the food is the masterpiece, then the plate is its _______.

3. To enhance appearance by adding decorative touches.

4. A standard amount used to help advise about how much to eat, or to identify how many calories and
nutrients are in a food.

5.It can be bigger or smaller than the recommended food servings.

ACTIVITY #5: FACT or BLUFF. Write FACT if the statement is correct and write BLUFF if it is incorrect.

_____1. These different elements when combining in a dish catches the eye
_____2. Garnishes can accent a dish’s color, like chives on top of a baked potato, or a flavor.
_____3. For bigger appetizers, part of the presentation is making the display platter look beautiful.
_____4. Do not try to integrate a variety of shapes in each dish
_____5. If you are decorating a plate that will hold hot food, be aware that by the time you are finished
garnishing the plate, the food may not be hot.

ACTIVITY #6: Draw Me!

Draw a simple plating presentation of a poultry dish

ASSESSMENT

COMPLETE ME PLEASE! Complete the following statements.

1. Combine foods with ___________________, colors and textures on the same plate.
2. If the food is the _________________________, then the plate is its frame.
3.The perfect dish includes food that tastes as ____________ as it looks.
4. Work __________ and have all of your garnishes close by.
5. If your plate will contain multiple elements, use an _________ of dishes rather than an even
number for further interest.
6. Use _________ elements like colorful spices or confectioner’s sugar.
7. A dish that looks good is more likely to be _________.
8. Several ____________ are available that will help you transform nearly any fruit into an attractive
garnish for a plate.
9. The key to selecting a garnish is picking a garnish that will ________ the dish.
34

10. _________ is boring when paired with rice, as the two are nearly identical in shape, color, and size

ADDITIONAL ACTIVITIES FOR APPLICATION OR REMEDIATION

Make a good presentation of a dish by applying the factors to consider in presenting/plating poultry dishes

TLE – COOKERY 10
THIRD QUARTER
Week 7
What This Module is About

In this lesson you will learn how to store and maintain poultry and game bird according to standards
and identify the basics for handling food safely.

What I Know

ACTIVITY #1: ASSEMBLE ME! Assemble and define the words.

1. ESORT
2. AGHL IDNN
3. IEHCNEQUST

What Is It

STORE POULTRY AND GAME BIRD

Techniques in Storing Poultry
Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be
packed separately, ready to cook, or for easy meal preparation and thawing.

Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being brought home from
the market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should
be lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator
near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent
35

drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit
until it is thawed for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film,
foil or paper and then frozen at -170oC (0oF) or lower. Although there are no abrupt changes in quality
during the first few months of poultry storage, it has always been a good practice to use these chickens first
which have been in storage longest and those with torn wrapper.

Storage Time for Poultry and Game

Refrigerator (35-
Product Freezer ( 0oF)
40oF)

Chicken and turkey (Whole) 1 – 2 days 12 months

Chicken (pieces) 1 – 2 days 9 months

Turkey ( pieces ) 1 – 2 days 6 months

Duck and Goose ( whole ) 1 – 2 days 6 months

Giblets 1 – 2 days 3 – 4 months

Wild duck, pheasant. Goose ( whole) 1 – 2 days 6 months

Cooked poultry dishes 2 – 4 days 4 – 6 months

Canned poultry, opened 1 day NR

It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing release fluids
called drip and the chances of bacterial spoilage are increased. Water holding capacity of meat is also
affected by subsequent thawing.

When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to
rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing
may be affected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under
running tap water for ½ to 1 hour, in their original wrap In both cases. However, frozen poultry or any other
market forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible
bacterial build

Safety Practices in Handling and Storing Poultry and Game Products

How to Handle Chicken Safely

Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases
of food poisoning than any other pathogen. Fortunately, it is easy to avoid getting sick from chicken and
poultry, as long as you follow safe food handling practices.

Safe Shopping for Chicken and Poultry

36

During distribution to retail stores, fresh chicken is kept cold to extend its shelf life as well as to
prevent bacteria growth. Packages of chicken should feel cold to the touch, and should be among the last
items you select before checking out.
Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your
grocery cart.
Once you're home, you should immediately place your chicken in a refrigerator that maintains a
temperature of 40°F or colder, and use it within 2 days. Otherwise, it should be frozen at 0°F.

SAFE HANDLING OF CHICKEN AND POULTRY

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain
bacteria. These bacteria can cause illness in large numbers.

Therefore, to avoid illness we need to limit bacteria's ability to multiply or kill them altogether. Limiting
their ability to multiply requires making sure that food products are not left at room temperatures — or
specifically, temperatures between 40°F and 140°F — for more than an hour.

And remember, freezing doesn't kill bacteria, either — it just makes them cold. The only way to kill
food-borne pathogens is by thoroughly cooking the food.

Another concern with respect to working with uncooked poultry is cross-contamination. Cross-
contamination can happen when raw poultry — or even just its juices — somehow come into contact with
any other food products but especially ones that are already cooked or ones that will be eaten raw, such as
salad vegetables or greens.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has never been
colder than 26°F. Poultry that has at any time been kept at 0°F or colder must have a label indicating that it
is "frozen" or "previously frozen," whatever the case may be.

Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer than 0°F can
be labeled neither fresh nor frozen.

Chicken and Poultry Product Dating

Federal regulations do not require poultry products to be dated. However, most retailers will date the
chicken products that they sell.

If they do opt to date the product, regulations do require that there be a phrase signifying whether the
date is a "sell by" date or a "use before" date, and the explanation must appear right next to the date.

Basics for Handling Food Safely

 Shopping
 Storage
 Preparation
 Thawing
 Cooking
 Serving
 Leftovers
 Refreezing
37

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You
cannot see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow
the four Fight BAC! ™ guidelines to keep food safe:

 Clean — Wash hands and surfaces often.

 Separate — Don't cross-contaminate.
 Cook — Cook to proper temperatures.
 Chill — Refrigerate promptly.

Shopping

 Purchase refrigerated or frozen items after selecting your non-perishables.

 Never choose meat or poultry in packaging that is torn or leaking.
 Do not buy food without expiration dates

Storage

 Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
 Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
 Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
 Perishable food such as meat and poultry should be wrapped securely to maintain quality and to
prevent meat juices from getting onto other food.
 To maintain quality when freezing meat and poultry in its original package, wrap the package again
with foil or plastic wrap that is recommended for the freezer.
 In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the
shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables
will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean,
and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Preparation
 Always wash hands with warm water and soap for 20 seconds before and after handling food.
 Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After
cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
 Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
 Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

 Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
 Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.

 Microwave: Cook meat and poultry immediately after microwave thawing

Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal
temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For
reasons of personal preference, consumers may choose to cook meat to higher temperatures. 

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.
38

Serving

 Hot food should be held at 140 °F or warmer.

 Cold food should be held at 40 °F or colder.
 When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
 Perishable food should not be left out more than 2 hours at room temperature (1 hour when the
temperature is above 90 °F).

Left overs

 Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was
above 90 °F).
 Place food into shallow containers and immediately put in the refrigerator or freezer for rapid
cooling.
 Use cooked leftovers within 4 days.
 Reheat leftovers to 165 °F.

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other
methods, cook before refreezing.

What I have learned

ACTIVITY #2: TEST YOUR KNOWLEDGE! Identify the storage time for poultry and game.
_________1. How many days should a whole chicken be refrigerated?
_________2. How many days should a cooked poultry dishes be frozen?
_________3. How many days should a canned poultry be refrigerated?
_________4. How many days should a whole Duck and Goose stored in the Freezer?
_________5. How many months do giblets last inside the freezer?

ACTIVITY#3 Yes or No: Write Yes if the statement is correct and write No if it is incorrect. Write your
answer on your answer sheet.
_____1. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking
_____2. Buy food without expiration dates
_____3. It is not recommended to refreeze poultry after it has been thawed
_____4. Perishable food should be left out more than 2 hours at room temperature
_____5. Use cooked leftovers within 4 days.

ACTIVITY #4: THINK DEEPLY! Answer briefly:

Whenever your mother buy fresh poultry from the market, how does she handle and store it?
List down 10 practice.

1. 6.
2. 7.
3. 8.
4. 9.
5. 10

ASSESSMENT

COMPLETE ME PLEASE! Complete the following statements.

39

1. __________ and thawing release fluids called drip and the chances of bacterial spoilage are
increased.
2. The only way to kill food-borne __________________is by thoroughly cooking the food.
3. Another concern with respect to working with uncooked poultry is _______________.
4. Safe steps in food ______, cooking, and storage are essential to prevent foodborne illness.
5. Raw chicken and poultry can carry the __________________ which is responsible for more cases
of food poisoning than any other pathogen.