REVIEWER THIRD QUARTER: COOKERY

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

Chicken stock –made from the

chicken bones.

White stock – made from beef or veal

bones.

Brown stock – made from beef or veal

bones that have been browned in an
oven.

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Fish stock – made from fish bones and
trimmings left over after filleting

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
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. 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.

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• 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

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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
1. Ginataan – a Filipino soup made from coconut milk,
milk, fruit, and tapioca pearl served hot or cold.
2. Osheriku – a Japanese asuki bean soup
3. 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.

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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.
4. Emulsion – (as fat in milk) consists of liquid dispersed
with or without an emulsifier in another liquid that
usually would not mix together.
5. Brown sauce / Espagnole – It is a brown roux-based
sauce made with margarine or butter, flavor and brown
stock.
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6. Tomato – It is made from stock (ham/pork) and tomato
products seasoned with spices and herbs.
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
Roux – is a cooked mixture of equal parts by weight of fat
and flour.
1. Fat

A. Clarified butter. Using clarified butter

results to finest sauces because of its flavor.

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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.
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.
• 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.

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Selecting and Purchasing Poultry and Game
Poultry consumption in the Philippines has increased
remarkably in the last decade. This is evident in the
popularity of chicken dishes in restaurants all over the
country.
Poultry refers to several kinds of fowl that are used as
food and the term includes chicken, turkey, duck, pigeon,
and quail. These are usually domesticated raised mainly for
meat and/or eggs. Birds such as smites that are hunted for
food are games.
1. Broileror 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. Henor 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. Cockor Rooster. It is a mature male chicken with coarse
skin, toughened and darkened meat and hardened
breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed
weight which are on sale especially during the Christmas
holiday.
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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 pin feathers 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

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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
Preparation of poultry for cooking
 Slaughter and bleeding
 Scaldding
 Defeathering
 Evisceration
 Deboning
Market forms of poultry
Live poultry
Live poultry should be healthy, alert, and well-feathered.
Avoid
poultry which have bruises, blisters and broken bones.

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Whole poultry
Though not alive, the criteria for selecting live poultry
also apply to whole poultry.
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.
Drawn poultry
These are dressed poultry that have been chilled or
frozen.
They are usually available in groceries.
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.

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

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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 are 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.
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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 capons and roasters are also
suitable for roasting. They are still tender but have more fat
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.

Creative Food Presentation Techniques

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 designers place furniture to
create culinary masterpieces.
The home chef faces similar circumstances on a nightly
basis. Whether you‘re entertaining, preparing a special meal
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or jazzing up an old favorite, these food presentation tips will
set your dishes apart from the crowd.
Plating the Food
Plating is the act of arranging the meal
on the individual plate immediately before
it‘s served. 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.
It goes without saying that 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.

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