Fundamentals of Food Technology

GROUP II

Group Members:
Eliezer Calud
Bernard Anthony Corpuz
Niel Doroteo
Joan Uyas
Elmie Diwan
Beverly Uyas
Chrishane Marcelino
Nory Jane Mosfing
Rishel Momalayag
Bever Jean Momalaga
Precious Ann Capin
Fea Rose Maduyo
Alibai Pantal
Joylyn Alonzo
Vianca Mogniling
 CHICKEN VEGIE SOUP

Ingredients;
 Chicken: ¼ kilo, Cut into pieces
 Carrots: ½ piece Sliced
 Cabbage: ¼ piece sliced
 Ginger: Minced
 Chives: Chopped
 Pepper: 1 Teaspoon
 Salt: 1½ Tablespoon
 Magic Sarap: 1
 Cornstarch: 1½ Teaspoon for thickening, optional
 Water: 4cups
 Onion: 1piece
Cooking procedure;
1. Prepare Ingredients:
o Slice or dice the carrots.
o Shred the cabbage.
o Slice or mince the ginger.
o Chop the chives.
o Slice the chicken meat

2. Heat the cooking pot and add oil:

o In a large pot, add a bit of oil (optional) and heat over medium heat.

3. Add Onion and Ginger:

o Add the sliced or minced onion and ginger to the pot.
o Stir for about 1-2 minutes, letting the onion and ginger become fragrant.

4. Cook the Chicken:

o Add the chicken pieces and cook until they start to brown on the outside, about 3-5 minutes.

5. Add Water:
 Pour 4cups of water into the pot to cover the chicken.
 Bring the water to a boil.
 6. Simmer:
 Reduce the heat to a simmer and cook for about 5-10 minutes, or until the chicken is cooked
through.

7. Thicken the Soup (Optional):

o Mix 1 ½ tablespoons of cornstarch with 1 cup of cold water to make a slurry.
o Slowly add the slurry to the soup while stirring.
o Cook for a few more minutes until the soup thickens to your desired consistency.

8. Add Carrots, Cabbage and Seasonings:

 Add the sliced or diced carrots and cabbage to the pot.
 Season with salt, pepper, and Magic Sarap (or your preferred seasoning mix).
 Continue to simmer for about 3-5 minutes, or until the carrots are cooked.

9. Final Touches:
o Taste the soup and adjust seasoning if needed.
o Stir in the chopped chives for a fresh flavor.

10. Serve:
o Ladle the soup into bowls and serve hot.

Enjoy your chicken soup!

PREPARE SOUP DISHES

Soups are versatile dishes, for they ca be made and eaten at any time of the day. They
are served as appetizer to introduce a meal or can be served as main course for lunch or
dinner.
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.
Classifications of Soups Soups are classified into;
1. clear or thin soup
2. thick soup
3. cold soup
4. nationality or specialty soup

A. Thin or Clear Soup

They are soups based on a clear, unthicken broth or stock. They may be served plain or
garnished with a variety of vegetables and meats. They are very similar to stocks, except
those 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.
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.

B. 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.
A thick soup should have a velvety smooth texture and the thickness of heavy cream.
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, beurre Manie, 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.
 Veloutés – soup thickened with egg, butter and cream.
C. Cold Soups
 Cold soups are either cooked or uncooked. They are chilled before serving. • Cooked
cold soups are prepared hot but served cold. Cream is added to thicken the cooked cold
soup after chilling. Vichyssoise is the best example of cooked cold soup.
Uncooked cold soups are made with chopped and pureed vegetables or fruits. Cream or
yogurt is added to make soups thicker and richer. Gazpacho is a good example of
uncooked cold soup.
D. Nationality or Specialty Soup
These soups originated from a particular geographic area or region. These can be thin or
thick. Nationality or Specialty soups form a separate category because of their specific
ingredients, methods of preparation and origin. Many specialty soups are served cold.
• Chowder soup
is a thick, chunky and creamy soup originated in New England region of the United
States. It is made from fish, shellfish and vegetables. Bean, Chicken corn and ham are
some chowder variants with cream as liquid ingredient.
• Bisque
is a thick creamy soup originated in France. This is made of strained broth of seafood
(crab, lobster and shrimp). The shells of crustacean are ground and strained and put in
with the other ingredients, simmered in wine to create a flavorful stock and thickened
with roux. Bisque can be made from puree of vegetables or fruits.
D. Other types of soup
1. Dessert soup
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
c. Tonge sui – a Chinese soup
2. 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.
3. Asian soup - is a traditional soup which is typical broth, clear soup, or starch
thickened soup.

Thickening agents for soup

1. rice
2. flour
3. grain
4. corn starch
Ingredients of soup
 Butter
 Garlic
 Cream
 Salt
 Onion
 Eggs
 Pepper
 Water
 Meat (chicken, beef, pork, lamb, fish)
 Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
 Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
 Seasoning (MSG, convenience products)

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
• 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.

Poultry includes all domestic birds suitable for food except pigeon and
squab. Examples of poultry are chicken, fowl, turkey, duck, goose, etc. Game
includes such birds and animals suitable for food as pursued and taken from the
field and forest. Quail, partridge, wild duck, plover, deer, are examples of game.

The flesh of chicken, fowl, and turkey has much shorter fiber than that of
ruminating animals, and is not intermingled with fat. The fat is always being
found in layers directly under the skin, and surrounding the intestines. Chicken,
fowl, and turkey are nutritious, and chicken is especially easy for digestion. The
white meat found on breast and wing is more readily digested than the dark
meat. The legs, on account of constant motion, are of a coarser fiber and darker
color.

Poultry includes all domestic birds suitable for food except pigeon and
squab. Examples of poultry are chicken, fowl, turkey, duck, goose, etc. Game
includes such birds and animals suitable for food as pursued and taken from the
field and forest. Quail, partridge, wild duck, plover, deer, are examples of game.
The flesh of chicken, fowl, and turkey has much shorter fiber than that of
ruminating animals, and is not intermingled with fat. The fat is always being
found in layers directly under the skin, and surrounding the intestines. Chicken,
fowl, and turkey are nutritious, and chicken is especially easy for digestion. The
white meat found on breast and wing is more readily digested than the dark
meat. The legs, on account of constant motion, are of a coarser fiber and darker
color.

Poultry includes all domestic birds suitable for food except pigeon and
squab. Examples of poultry are chicken, fowl, turkey, duck, goose, etc. Game
includes such birds and animals suitable for food as pursued and taken from the
field and forest. Quail, partridge, wild duck, plover, deer, are examples of game.

The flesh of chicken, fowl, and turkey has much shorter fiber than that of
ruminating animals, and is not intermingled with fat. The fat is always being
found in layers directly under the skin, and surrounding the intestines. Chicken,
fowl, and turkey are nutritious, and chicken is especially easy for digestion. The
white meat found on breast and wing is more readily digested than the dark
meat. The legs, on account of constant motion, are of a coarser fiber and darker
color.

Games and Foul Dishes

Poultry includes all domestic birds suitable for food except pigeon and squab.
Examples of poultry are chicken, fowl, turkey, duck, goose, etc. Game includes such
birds and animals suitable for food as pursued and taken from the field and forest. Quail,
partridge, wild duck, plover, deer, are examples of game.
The flesh of chicken, fowl, and turkey has much shorter fiber than that of ruminating
animals, and is not intermingled with fat. The fat is always being found in layers
directly under the skin, and surrounding the intestines. Chicken, fowl, and turkey are
nutritious, and chicken is especially easy for digestion. The white meat found breast and
wing is more readily digested than the dark meat. The legs, on account of constant
motion, are of a coarser fiber and darker color.
PREPARING POULTRY FOR COOKING
Poultry should be processed or prepared before cooking. Here are the steps to
be followed in preparing poultry.
1. Slaughtering: It is killing and bleeding the poultry. The veins are cut
using a sharp knife and the blood is drained for 1 ½ to 2 minutes.
2. Scalding: The body of the poultry is immersed in hot water with the
temperature of 60°C to 140°C for about 1 minute. This will open the shaft
that holds the feathers and makes plucking the feathers easier.
3. Defeathering or plucking. It is removing the feather of poultry. There
are three (3) ways of removing the feathers: picking, dry picking and
waxing. In picking, the poultry is immersed in hot water to make picking
the feathers easier. Dry Picking is pulling feathers with the hands and
5
PREPARING POULTRY FOR COOKING
Poultry should be processed or prepared before cooking. Here are the steps to be
followed in preparing poultry.
1. Slaughtering: It is killing and bleeding the poultry. The veins are cut using a sharp
knife and the blood is drained for 1 ½ to 2 minutes.
2. Scalding: The body of the poultry is immersed in hot water with the
temperature of 60°C to 140°C for about 1 minute. This will open the shaft that holds the
feathers and makes plucking the fea easier.
3. Defeathering or plucking. It is removing the feather of poultry. There
are three (3) ways of removing the feathers: picking, dry picking and
waxing. In picking, the poultry is immersed in hot water to make picking
the feathers easier. Dry Picking is pulling feathers with the hands and
5
3. Defeathering or plucking. It is removing the feather of poultry. There are three (3)
ways of removing the feathers: picking, dry picking and waxing. In picking, the
poultry is immersed in hot water to make picking the feathers easier.
Dry Picking is pulling feathers with the hands and using a tweezer to pull out the
remaining feathers or using a kitchen torch to singe off the feathers.
3. Defeathering or plucking. It is removing the feather of poultry. There
are three (3) ways of removing the feathers: picking, dry picking and
waxing. In picking, the poultry is immersed in hot water to make picking
the feathers easier. Dry Picking is pulling feathers with the hands and
5
dipped in hot wax until feathers are coated with wax. Then, dipped in cold
water to harden the wax, peel off taking all feathers.
4. Eviscerating: It is disembowelment or removal of internal organs of
poultry. Feet and head are also removed.
5. Deboning: This is to remove the bones from poultry meat in preparation
for cooking.

METHODS OF COOKING POULTRY

Poultry is cooked like other kinds of food. Cooking poultry involves moist heat
methods and dry heat methods. Common Filipino dishes are tinola,
sinampalukang manok, manok na pinaupo at relyeno.
A. Moist Heat Methods
Methods of cooking with the use of liquid such as stocks, water,
wine,
and steam. It is the temperature of the liquid that marks the difference
among the moist heat method.
• Poaching (140°F-180°F)
Waxing is using heated, paraffin wax. Poultry is dipped in hot wax until feathers are
coated with wax. Then, dipped in cold water to harden the wax, peel off taking all
feathers.
4. Eviscerating: It is disembowelment or removal of internal organs of
poultry. Feet and head are also removed. 5. Deboning: This is to remove the bones from
poultry meat in preparation for cooking.
5. Deboning: This is to remove the bones from poultry meat in preparation
for cooking.

5. Deboning: This is to remove the bones from poultry meat in preparation for cooking.
METHODS OF COOKING POULTRY
Poultry is cooked like other kinds of food. Cooking poultry involves moist heat methods
and dry heat methods. Common Filipino dishes are tinola, sinampalukang
manok, manok na pinaupo at relyeno.
A. Moist Heat Methods
Methods of cooking with the use of liquid such as stocks, water, wine, and steam. It is
the temperature of the liquid that marks the difference among the moist heat method.
•Poaching (140°F-180°F)
To cook gently on simmering liquid or seasoned stock or milk. Food
item that are poached must be naturally tender. At the proper temperature
the poaching liquid may show some signs of shivering on the surface but there
should be no bubbles breaking on the surface.
• Simmering (185°F-205°F)
To cook food in liquid close to the boiling point. Food items that are
simmered are those that are tough and need to be tenderized by
prolonged exposure to moist heat. The cooking liquid is usually seasoned
with salt and most often with aromatics and herbs. At the proper
temperature, the liquid will show of the following:
185°F-195°F minimal surface agitation caused by slow intermitted
breaking of small bubbles.
 195°F – 205°F minimal surface agitation with rapid dispersion of
bubbles of larger size and quantity.
• Boiling (212°F)
To cook at boiling temperature. When boiling a liquid, bubbles are
forming rapidly, rising continually and breaking when they reached the
surface of the liquid. Boiling is detrimental to overall quality of foods. Boiling
will cause the muscle tissue to contract and the fibers to toughen.
• Steaming
To cook in liquid close to the boiling point. Foods are cooked by
water
vapors in an enclosed cooking vessel. Food items to be steamed should be
naturally tender and of a size and shape that will allow them to cook in
a
short amount of time. Adding aromatic ingredients to the water will contribute
a subtle flavor to the steamed food.
To cook gently on simmering liquid or seasoned stock or milk. Food item
that are poached must be naturally tender. At the proper temperature the poaching liquid
may show some signs of shivering on the surface but there should be no bubbles
breaking on the surface.
•Simmering
(185°F-205°F) To cook food in liquid close to the boiling point. Food items that are
simmered are those that are tough and need to be tenderized by prolonged
exposure to moist heat. The cooking liquid is usually seasoned with salt and most often
with aromatics and herbs. At the proper temperature, the liquid will show of the
following:
 185°F-195°F minimal surface agitation caused by slow intermitted
breaking of small bubbles.
 195°F – 205°F minimal surface agitation with rapid dispersion of bubbles of
larger size and quantity.
•Boiling (212°F)
To cook at boiling temperature. When boiling a liquid, bubbles are forming
rapidly, rising continually and breaking when they reached the surface of the
liquid. Boiling is detrimental to overall quality of foods. Boiling will cause the muscle
tissue to contract and the fibers to toughen.
•Steaming
To cook in liquid close to the boiling point. Foods are cooked by water vapors
in an enclosed cooking vessel. Food items to be steamed should be naturally tender
and of a size and shape that will allow them to cook in a short amount of
time. Adding aromatic ingredients to the water will contribute a subtle flavor to the
steamed food.

B. Dry Heat Methods

In this method, the heat is conducted without moisture that is by
hot
air, hot metal, radiation or hot fat. It is classified into two categories.
B. Dry Heat Methods
In this method, the heat is conducted without moisture that is by
hot
air, hot metal, radiation or hot fat. It is classified into two categories.
B. Dry Heat Methods
In this method, the heat is conducted without moisture that is by hot air, hot metal,
radiation or hot fat.
B. Dry Heat Methods
In this method, the heat is conducted without moisture that is by
hot
air, hot metal, radiation or hot fat. It is classified into two categories.
• Grilling and Broiling
Both are similar methods used naturally for tender, portion sized
poultry to create the right amount of surface browning by the time the
inside is cooked to desired doneness. Grilling is cooking on rack over
direct heat which may be charcoal, an electric element or gas heated,
moving food items from hotter to cooler places on the grill. Grilled food
must be turned over on during the cooking process to ensure even
cooking. The shorter the cooking time, the lower the temperature or else
the poultry will not have time to brown. The longer the cooking time, the
lower temperature or the surface will brown too much or before the inside
is done. The food item to be grilled maybe lightly oiled before cooking to
prevent smoking.
• Baking and Roasting
Baking is a method of cooking portion sized or cuts of poultry with
prolonged dry heat using an oven with at least 150°C.
Roasting is cooking whole poultry on a spit over an open fire.
Cooking uncovered is essential. Roasting can be done using an oven.
Poultry is placed on a rack to prevent from simmering in its own juice and
fat. Change the position of the poultry for allowance for uneven
temperature. Baked and roasted poultry are seasoned and flavored and cooked
until golden brown in color with moist and tender texture.
• Sauteing
•Grilling and Broiling
Both are similar methods used naturally for tender, portion sized poultry to create
the right amount of surface browning by the time the inside is cooked to desired
doneness. Grilling is cooking on rack over direct heat which may be charcoal, an electric
element or gas heated, moving food items from hotter to cooler places on the
grill.
Grilled food must be turned over on during the cooking process to ensure even
cooking. The shorter the cooking time, the lower the temperature or else the poultry will
not have time to brown. The longer the cooking time, the lower temperature or
the surface will brown too much or before the inside is done. The food item to be grilled
maybe lightly oiled before cooking to prevent smoking.

•Baking and Roasting

Baking is a method of cooking portion sized or cuts of poultry with prolonged dry
heat using an oven with at least 150°C. Roasting is cooking whole poultry on a spit over
an open fire. Cooking uncovered is essential. Roasting can be done using an oven.
Poultry is placed on a rack to prevent from simmering in its own juice and fat. Change the
position of the poultry for allowance for uneven temperature. Baked and roasted poultry
are seasoned and flavored and cooked until golden brown in color with moist and tender
texture.
•Sauteing
This is cooking food rapidly food rapidly in a little fat over relatively
high
heat. It came from the French word “sauter” which means to jump,
referring to the action of tossing small pieces of food in the sauce pan. A
wide shallow pan is best used for sauteing. The pan is preheated with a
little far before adding the food item to be sauteed. Let the food item
weeps and simmers in its own juice. If the pan is full, see to it that there is
sufficient space between the pieces of food items, to allow steam to
escape and prevent toughening.
Sauteing involves the following techniques:
a. Stir Frying: Done in a wok and cooks food items over very high
heat.
b. Searing or pan searing: Less oil is used. Searing is not intended
to cook food fully. It is done before roasting, braising or stewing.
• Pan Frying
This is cooking in a moderate amount of fat in a pan over moderate
 heat. It is similar to sauteing except more fat is used and the food is
cooked at a lower temperature. Pan fried food are coated with flour, batter
or breaded. They have crispy exterior with golden brown color and the
meat inside is moist.
This is cooking food rapidly food rapidly in a little fat over relatively high heat. It
came from the French word “sauter” which means to jump, referring to the action of
tossing small pieces of food in the sauce pan. A wide shallow pan is best used for
sauteing. The pan is preheated with a little far before adding the food item to be
sauteed. Let the food item weeps and simmers in its own juice. If the pan is full, see to it
that there is sufficient space between the pieces of food items, to allow steam to escape
and prevent toughening.
Sauteing involves the following techniques:
a. Stir Frying: Done in a wok and cooks food items over very high heat.
b. Searing or pan searing: Less oil is used. Searing is not intended to cook food
fully. It is done before roasting, braising or stewing.
•Pan Frying
This is cooking in a moderate amount of fat in a pan over moderate heat. It is
similar to sauteing except more fat is used and the food is cooked at a lower
temperature. Pan fried food are coated with flour, batter or breaded. They have crispy
exterior with golden brown color and the meat inside is moist.
•Deep Frying
To cook food submerged in hot fat. The pan used is deep enough to prevent
boiling over or splashing of fat and wide enough to remove food items easily. Deep frying
is done with the temperature between 350°F-375°F.
• Deep Frying
To cook food submerged in hot fat. The pan used is deep enough to
prevent boiling over or splashing of fat and wide enough to remove food
items easily. Deep frying is done with the temperature between 350°F-
375°F.

CHICKEN ADOBO

Here's a simple step-by-step guide in cooking chicken adobo.

Ingredients;
- 1/4 kg chicken meat
- 1/4 cup pineapple slices
- 1 tsp black powdered pepper
- ¼ cup soy sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1/4 cup potato, diced
- 1-2 tsp sugar (to taste)
- Salt (to taste)
- 1 tsp Magic Sarap (optional)
- 1/4 cup Sprite
- 2-3 laurel leaves

Procedure;
1. Marinate the Chicken:
- In a bowl, combine the chicken, soy sauce, black pepper, garlic, and ginger. Let it
marinate for at least 20-30 minutes.
2. Sauté Aromatics:
 - In a pan, heat a bit of oil over medium heat. Add the chopped onion and sauté until
translucent.
3. Brown the Chicken:
- Add the marinated chicken (reserve the marinade) to the pan. Cook until browned on
all sides.
4. Add Potatoes:
- Stir in the diced potatoes and cook for a few minutes until they start to soften.

5. Combine Remaining Ingredients:

- Pour in the reserved marinade, pineapple slices, Sprite, sugar, salt, Magic Sarap, and
add the laurel leaves. Mix well.

6. Simmer:
- Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 5-10
minutes, or until the chicken is cooked through and tender. Stir occasionally.

7. Adjust Seasoning:
- Taste and adjust seasoning with more salt or sugar if needed.

8. Serve:
- Once done, remove from heat and serve hot with rice.

Enjoy your delicious chicken adobo!