Chapter 1

Food Safety and Sanitation

Lesson 1 – Important Factor In Food Safety and Sanitation

I. Objectives: At the end of this lesson, the students are expected to:

1. Employ the guidelines as daily bases in working with food.

2. Commit hygienic methods of food preparation.
3. Execute safety working procedures in the kitchen.
4. Carry the task of food safety responsibility to the customers.

II. Values Integration

Responsibility Commitment Focus

III. Content

Food Safety is an act of the proper manner of handling foods free from any
contaminants that causes foodborne illness. It starts from purchase of ingredients to
serving finished product.

Food Sanitation is a practice of preparing food in a hygienic way fit for

consumption.

Important Factors to Do to Acquire Food Safety

1. The ingredients must be checked the quality and freshness before buying.
2. Store ingredients in correct temperature.
3. Same items must be piled in shelve together with the new items place behind
the old one.
4. Properly thawed frozen products before cooking.
5. Do not use the same knife and chopping board in cutting raw meats and
vegetables.
6. Always separate raw ingredients to cooked ingredients.
7. Serve food in correct temperature.
8. Maintain pest control in the kitchen.
9. Chemical substance must be stored in a separate unit away from food storage.

Important Factors to Consider in Food Sanitation

1. Maintain personal hygiene.
2. Clean and sanitize kitchen tools and equipment before and after using.
3. Wash and sanitize ingredients to be eaten raw.
4. Food must be cooked properly at a correct temperature.
5. Wear appropriate clean uniform while working on food and hair must be
covered with a chef’s hat.
6. Cleanliness of kitchen and dining area must maintain at all time during, after, and
before operation.

Exercise 1. Directions: Read carefully each question then on the space provided for
writing your answer coherently.

1. What is the storage temperature of highly perishable, perishable , and non-

perishable items?
__________________________________________________________________
__________________________________________________________________
2. Provide an example of perishables and non-perishables.
__________________________________________________________________
__________________________________________________________________
3. Why must meat products be stored under freezer conditions?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
4. Why does it need to thaw frozen ingredients before cooking?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
5. How to wash hands properly?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
6. What do you mean by sanitizing of raw ingredients?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
7. How can you apply food safety by separating raw ingredients to cook food and
by using a separate knife for meat and vegetables?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

IV. Notes and Suggested Readings

1. Safety and Sanitation
2. Principles of Food Safety and Sanitation

V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons, Inc.
2. https://www.slideshare.net/anasomoray/principles-of-food-sanitation-safety-
hygiene
3. https://www.slideshare.net/anasomoray/food-sanitation-safety-hygiene-
chapter-1

Lesson 2 – Types of Food Contaminants

I. Objectives: At the end of this lesson, the students are expected to:

1. Demonstrate do's and Don’ts in working with food.

2. Exhibit hygienic food preparation.
3. Realize the harmful effect of microorganism to the health of human through
food.
4. Differentiate contaminants and project its elimination in food.

II. Values Integration

Preparedness orderliness safeness carefulness

III. Content
Three Types of Food Contaminants
1. Biological Contaminant – ingestions of contaminated food with the presence of
living harmful organism.
2. Physical Contaminant – a food contaminated with foreign objects.
3. Chemical Contaminant – a food contaminated with chemical substance.

There are Three Main Causes of Food Borne Illness

1. Cross Contamination – it is a transfer of harmful microorganism from one surface
to food.

Transfer of Bacteria
A. Contaminated hand to food – a transfer of bacteria from hand to food by
touching it.
B. Contaminated surface to food – a transfer of bacteria from the surface of
contaminated chopping board or working table.
C. Contaminated kitchen utensils to food – the transfer of harmful
microorganism by using contaminated kitchen utensils.
D. Food to Food Contamination – happens by mixing contaminated food and
non-contaminated food or drifts of moisture from contaminated food above
the shelves to the food place in the lower part in the refrigerator.
E. Contaminated air to food – happen when food is uncovers and expose to the
contaminated air.
F. Contaminated water to food – a transfer of bacteria from contaminated
water.
2. Time Temperature Abuse – it happens when the food exposes to the room
temperature or the food danger zone with temperature of 41⁰F(5˚C) -
140⁰F(60˚C) for more than 2 hours. Bacteria will grow rapidly in this number of
times with this temperature that can cause food borne illness.
3. Poor Personal Hygiene – Food handlers must apply proper hygiene at all time
because they are the carriers of disease causing bacteria. Contamination occurs
through poor personal hygiene of the personnel in the food establishment.

The 6 Conditions Bacteria Needs to Grow and Multiply

1. Food – bacteria need food to support growth.
2. Moisture – bacteria need moisture to absorb food.
3. Temperature – Room temperature range from 41⁰F(5˚C)-140⁰F(60˚C) is the best
temperature for microbial growth keep them active and alive. This is known as
“Danger Zone” temperature.
4. Acidity or alkalinity – pH level measures from 0 to 14, where 7 is the neutral, 0 is
acidic, and 14 is alkaline. Below 4.6 bacteria will not grow, 4.6-7.0 bacteria will
thrive, 7.0-9.0 bacteria may survive.
5. Air – Most bacteria need oxygen to grow and they are called aerobic bacteria.
Anaerobic bacteria can grow only without air.
6. Time – Bacteria will start to grow and multiply by exposing the food at room
temperature for more than two hours. Food is unsafe to eat.

Terminologies
1. Bacteria – it is a living microorganisms that have a single celled responsible for
the decay of plants and animal diseases.
2. Cleanliness – is the condition of being clean without any dirt on the surface seen
by the naked eye.
3. Contamination – is the transmission of harmful substances from people, pests,
air, water, and etc. to the food.
4. Cross Contamination – a transfer of microorganism from person, pests, things,
and surface of the food.
5. Food Infection – is an infection caused by food contaminated by the presence of
microorganisms.
6. Food Intoxication – is due from bacteria producing chemical compound called
toxins in the food under favorable condition that cause illness.
7. Food Spoilage - means the losses of the original attributes of the food due to the
presence of bacteria in the food, loses its nutritional value which food is
damaged. The food is harmful and unsuitable to eat.
8. Foodborne Illness – A disease experienced by people through food.
9. Foodborne Outbreak – It happens when more than one person experience the
same sickness after digested with the same food.
10. Fungi – This microorganism can cause spoilage of the food and actively lives by
absorbing nutrients from food and this organism can be single celled or
multicellular.
11. Microorganisms – is a microscopic organism like bacteria, protozoa, yeast, fungi,
and algae that may can harm to human health when intake the food with it.
12. Parasite - This is an organism that stays in the human body as the living host for
them to survive.
13. Pathogens - are the microorganisms like bacteria, viruses, parasite and fungi
causing disease to human.
14. Personal Hygiene – is the sanitary habits of cleaning one’s body, keeping the
hair, orderly, brushing the teeth, washing the clothes and hands regularly.
15. pH - – potential of Hydrogen. A measurement level of the acidity or alkalinity of a
food substance, organic or inorganic with the scale of 0 – 14, where 7 is the
neutral and below 7 falls to acidity and above 7 falls to alkalinity.
16. Potentially Hazardous Foods – The potential rapid growth of microorganism
because of high moisture, high protein content, slightly acidic food solution, and
food is placed in the temperature favorable growth of bacteria.
17. Safety – is a sanitary process of food that applies the food sanitation principles in
food preparation that the finished product has a good quality and fit for
consumption.
18. Sanitation – is the hygienic practice of handling food conducive to health.
19. Spore – is a thicken walls formed by bacteria for their protection to the danger,
environmental condition affected their lives and growth.
20. The Food Temperature Danger Zone – at room temperature range from
41⁰F(5˚C) -140⁰F(60˚C) is the favorable temperature for bacterial growth and
multiplication.
21. Time-Temperature Abuse – is exposing the food in food temperature danger
zone favorable for the growth of foodborne microorganism.
22. Virus – is the smallest size of all microbial food contaminants. Human is their
living host for them to reproduce.
23. Water Activity – is the moisture present in the food favorable for microorganism
grow and multiply.

Exercise 1. Directions: Write T on the space provided if the statement is True and if the
statement is False write the word/s to make the statement correct.
1. ____________ High protein and carbohydrate foods are best for bacterial
growth.
2. ____________ Dry food is unfavorable for bacterial growth.
3. ____________ Room temperature is also called a “danger zone” in which
bacteria multiply easily.
4. ____________ Vinegar is highly acidic, it inhibits the growth of microorganism
therefore this ingredient is useful in food preservation.
5. ____________ 99˚F or 37˚C is a danger zone temperature.
6. ____________ Bacteria, viruses, fungi, parasites, and biological toxins are
examples of chemical contaminants.
7. ____________ Hair, dandruff, staple wire, and dust are examples of biological
contaminants.
8. ____________ Cleaning products, pesticides, and Sanitizers are examples of
physical contaminants.
9. ____________ Ingestion of contaminated food is called food intoxication.
10. __________, ____________ What are those environmental conditions that may
affect the life and growth of bacteria.
Exercise 2. Directions: Read carefully each question then on the space provided for
writing your answer coherently.
1. What is the temperature that most disease-causing bacteria are killed?
__________________________________________________________________
2. Why dried foods have a longer shelf life compared to moist one?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
3. Give an example of food to food contamination.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
4. How to control food temperature to eliminate the growth of bacteria?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
5. What is the effect to human when ingested food with contaminants?
__________________________________________________________________
__________________________________________________________________
6. Is biological toxin destroyed by cooking?
__________________________________________________________________
__________________________________________________________________
7. What is temperature danger zone?
__________________________________________________________________
__________________________________________________________________
8. Write at least five steps on how to prevent the following:
a. Biological contaminants
b. Physical contaminants
c. Chemical contaminants
9. When to wash hands and what are the procedures in washing hands?
10. Is cooking can destroy toxins?

IV. Notes and Suggested Readings

1. Safety and Sanitation
2. Principles of Food Safety and Sanitation
V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons, Inc.
2. https://www.slideshare.net/anasomoray/principles-of-food-sanitation-safety-
hygiene
3. https://www.slideshare.net/anasomoray/food-sanitation-safety-hygiene-
chapter-1

Lesson 3 - Food Storage

I. Objectives: At the end of this lesson, the students are expected to:
1. Identify food commodities and its storage unit.
2. Specify storage temperature for specific items.
3. Implement utilization of stock items accordingly.

II. Value Integration

Responsible Orderly Diligence

III. Content: Food Commodities

1. Highly Perishable Items – are those ingredients easily spoiled at room
temperature like red meat products, poultry, and fish.
2. Perishable Items – are those ingredients required for refrigeration to maintain
its freshness like some fruits and vegetable.
3. Non-Perishable Items – are those ingredients can be stored at room
temperature.

Storage Unit Temperature

1. Highly perishable items are to be stored in a freezing condition of of 0˚F (-18˚C)
or below.
2. Perishable Items should be kept in the cold food storage unit with the
temperature of 33˚F(1˚C)-39˚F(3˚C) to maintain its freshness and extend life
span.
3. Non-perishable Items are to be stored at room temperature.

Stocking of Food Ingredients

1. Common items should be stored in one place with the same shelve to find it
easily.
2. New items should be placed behind the old one for the old stock should be used
first.
3. Always apply FIFO (First-In, First-out) method.
4. The stock should be wrapped properly with a tag on it as to the date of
purchase.
5. Always check the expiration date.

Defrosting Food Ingredients

1. Chilling Method – the frozen food ingredients are placed in the chiller until ice
crystal is melted and ready to cook. In this way the food is not exposed to a
warm temperature, which is the best for bacterial growth.
2. Cold running water – in this way frozen food is thawed in cold running water by
placing it in the basin or any container that can hold water from the faucet. The
water becomes cold safe for bacterial growth.
3. Microwave oven method – frozen food is placed in the microwave oven, the
radiant heat the molecules in the food which is the moisture through
electromagnetic waves. This is the fastest way in defrosting frozen food that
bacteria have no time to grow.
4. Cooking method – in this method frozen food is cooked until defrosted and
continue cooking with other ingredients until done.

The Following Reasons Why Defrosted Food Should Never Refreeze

1. In second thaw there are more cells breaking down the causes of leaching out
moisture from the meat and affects the quality of the product.
2. Once refreeze the defrosted food bacteria may adjust the temperature and it
will develop harmful bacteria that will grow faster than fresh.

Exercises 1. Directions: Read carefully each question then on the space provided for
writing your answer coherently.

1. How importance is FIFO methods for food safety?

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

2. In applying chilling methods of defrosting food ingredients, what preparation

you will do to shorten the lengthy process of preparation to cooking time?
__________________________________________________________________
__________________________________________________________________
_________________________________________________________________

3. Write the advantages and disadvantages in using cooking method of defrosting

food ingredients.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
IV. Notes and Suggested Readings
1. Receiving, Storing, and Issuing
2. Food Safety and Storage

V. References
1. Amelia S. Roldan et al, Food Service and Bartending, Philippines: AR Skills
Development & Management Services, Inc. 2008.
2. https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-and-
storage
Chapter 2
The Safe Work Place

I. Objectives: At the end of this lesson, the students are expected to:
1. Render responsiveness in every work task for a better production.
2. Value safety measures in a working place to avoid accident and losses of
property.

II. Values Integration

Attentiveness Protectiveness Orderliness Alertness Carefulness

III. Content:

The kitchen is the main working area in the food establishment where the main
activity of the personnel is done in the kitchen. However, most of the accidents
in the food establishment usually happened in the kitchen like cuts, burns,
injuries from machines, and even fire. To avoid those accidents the following
preventions should be applied while working in the kitchen.

Safety Features
1. The equipment must have to check functionality all the time and repair it if
malfunction.
2. Electrical wiring must be checked regularly.
3. Emergency telephone numbers must be posted in the kitchen readable and
easy to see by the personnel.
4. Sufficient light must be allotted in the kitchen and passage way.
5. The floors are made from non-slip materials.
6. Separate kitchen entrance and exit doors are provided to avoid staff
collisions. Signage must be posted clearly.
7. Provision of fire exit doors and clearly posted.
8. Safety devices are provided in the kitchen and dining area.
9. The working area has a clear traffic patterns to avoid collisions between
workers.
10. Emergency equipment like fire extinguishers, fire blankets, and first aid kits
must available accessibly in the kitchen and dining area.
Cut Prevention
1. A sharp knife is safer to use. The dull one requires pressure in cutting which
tendency to slip and cause an accident.
2. Use only a chopping board in cutting kitchen ingredients and place a towel
under the board to avoid slipping.
3. Have a presence of mind when cutting.
4. Do not use knives for opening bottles or can.
5. When the knife is about to fall don’t try to catch. Avoid it and just let it fall.
6. Don’t place the knife where it can’t be seen like the sink under the water.
7. Clean the knife in the sink with the sharp edge downward with care.
8. Knives should be stored in a safe place in a working table drawer with one
direction of cutting edge, when not in use.
9. When carrying the knives, hold the knife on your side with the pointed point
down and the sharp edge facing at the back. Do not swing the arm. If
possible, carry knives with cover and warn people that you are carrying
knives.
10. In working with food see to it that there are no breakable items in the same
working table.
11. Do not keep breakable items in the sink.
12. Drain the water first in removing the broken glass in the sink.
13. Use dustpan and broom for broken glass.
14. Broken glass should be kept in a separate containers not to mix with other
garbage.

Burn Prevention
1. Always use pot holder when handling pot handle.
2. Do not use wet pads or towels in handling hot pans it can create steam and
can burn.
3. When removing a cover of a pot with boiling water, remove the cover away
from the steam. The steam can burn on the part of your arm.
4. Hot food should not be kept in a pan full to avoid spillage of hot food to your
body.
5. Ask for help in removing heavy containers of hot food.
6. When lighting an oven strike the match first before turning on the gas.
7. Wear a uniform intended for kitchen operation usually the sleeves is long for
protection of hot spilled liquid. Shoes should be leather non-slippery design
with closed toes.
8. When frying food items make it sure that the food is dry before frying it or
else hot fat will splatter and it burns you.
9. Slowly place the food in hot fat in a side using a basting spoon or a turner to
avoid hot fat splashing.
10. Avoid dropping of liquid in hot fat, it creates steam that could spray hot fat
that can cause burns.
11. Warn people when carrying hot items.

Fire Prevention
1. Restaurant personnel should give training on how to use fire extinguishers in
different classes of fires.
 Class A fires: wood, paper, cloth, ordinary combustibles.
 Class B fires: burning liquids, such as grease, oil, gasoline, solvents
 Class C fires: switches, motors, electrical equipment, and so forth.
Never use water or a Class A fire extinguisher on a grease fire or electrical
fire. You will only spread a fire.
2. Fire extinguishers should be placed in an open apace easy to notice, so that it
is easy to grab in case of emergency.
3. Always turn off the gas burner when not in use.
4. Make sure to turn off the main gas tank after kitchen operation.
5. Hoods and other equipment near the burner must be kept clean at all times
to avoid formation of grease that cause fire during cooking.
6. Hot fat must be kept out from the range because this is flammable and can
cause fire.
7. Smoking is not allowed in the kitchen only in designated areas.
8. When the fire alarm sounds, gas and electrical appliances must turn off as
much as possible before leaving the premises.
9. Always free any obstacle going to fire exit door.
10. Keep all the doors closed.

Injury Prevention

1. Equipment should be run only to the personnel skillfully knows how to

operate it.
2. Unplug equipment when not in use, turn the switch off and set the operation
number to zero.
3. Make sure that the machine has totally stopped and the switch is off before
removing items.
4. Unplug kitchen equipment before cleaning.
5. Check if the machine switch is off before plugging in.
6. Do not touch any part of machine when your hand is wet or standing in
water.
7. Don’t wear loss uniform that may catch with the machine while running.
8. Equipment should be placed in the area intended for, avoid common
equipment for all.
9. Stocking of pots on the rack should be based on the weight the heavier one
on the lower part and the lighter one on top, it must be properly arranged to
avoid fallen.

Fall Prevention
1. Spills must be clean as soon as possible.
2. Put a signage if the floor is wet.
3. Put salt to lessen the slippery area.
4. Always follow a dry mop when mopping the floor to dry it easily.
5. Keep passageways free from any obstacles.
6. Brush with cleaning soap to remove grease from spilled fat on the floor.
7. Avoid walking past or running in the kitchen.
8. Wear nonslip shoes intended for kitchen use.
9. Use safe ladder in piling items to high shelves or cleaning high equipment.
10. Wipe with dry mop immediately if droplets of water on the floor.

Strain and Injuries Prevention from Lifting

1. Lift heavy items with the leg by forwarding the right side or left by comfort.
2. Ask for help when the object is too heavy don’t force yourself, or you can use
cart to move it.

Exercises 1. Directions: Read carefully each question then on the space provided for
write your answer coherently.

1. What are the advantages of safe work place preventions on the following:
a. Food establishment;
b. Employees, and
c. Customers?
2. How to apply these preventions to be effected in a work place?
3. What are the hindrances in applying these preventions in a work place?

IV. Notes and Suggested Readings

1. Safety
2. Safety at the work place

V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons, Inc.
2. https://medium.com/@BastionSafe/top-10-reasons-why-workplace-safety-is-
important-8797c978e1f9

Chapter 3
Kitchen Utensils
________________________________________________________________________

I. Objectives: At the end of this lesson, the students are expected to:
1. Use tools as utility for food preparation and cooking.
2. Show the uses of tools accordingly for a specific sort of product.

II. Values Integration

Preparedness Skilfulness Productivity

III. Content

UTENSIL USE
Measuring Devices
Liquid Measuring Cup For measuring liquid ingredients like
water, oil, and etc. the glass is marked
with amount of cups to measure.

Dry Measuring Cup For measuring dry ingredients like flour,

sugar, and etc. Usually a set of four
stainless steel/aluminium/plastic has
standard size holding of ¼, 1/3, ½ and 1
cup.
Measuring spoon Use to measure small quantities of
ingredients (dry or liquid) set of standard
measures of teaspoon to tablespoon.
Usually made of aluminium, plastic or
stainless steel.
Weighing Scale or Dietetic Scale Use to measure by weight. Usually
calibrated in grams and kilograms.

Candy Thermometer Use for jam and candy making. It can be

marked from 100°F to 350°F or 20°C to
180°C.

Cutting Implements
Kitchen Knife Use for slicing, mincing, chopping, and
dicing food.

Paring Knife A short blade knife for paring the outer

part of fruits and vegetables.

Butcher’s Knife For cutting up raw meat, poultry, fish, and

any large food.

Cleaver Extra wide carbon steel, heavy square

bladed knife use to chop bones and tough
ingredients.

Cake Knife Shaped like wedge of cake or pie and use

to cut or serve cakes and pies.

Vegetable Peeler A cutting tool with a metal blade use for

removing the skin of fruits and
vegetables.
Oyster Knife A short, slightly thin, dull edged knife with
a tapered point used to open oysters.

Dough Cutter A wide rectangular metal blade mounted

to a wooden or stainless handle used for
scraping meat blocks and cutting dough.

Pastry wheel A round stainless disc with a cutting edge

and mounted handle to cut all types of
pastries.

Kitchen Shears Basically two knives joined together with

their cutting edges facing one another.
Use to cut food ingredients like fin or tail
of a fish.

Food Handling Implements

Food Tongs Use to pick up and serve foods without
using the hand.

Stirring/Servings/
Scraping/Spreading
Implements
Wooden Spoon Use to stir the food while cooking without
heating the handle. Made from wood.

Ladle Use to stir, mix, and dip, serve sauces,

dressings, and other liquids when portion
control is desired.

Slotted Spoon Use to serve foods without its liquid. It

has three to four slots cuts into the base
of the spoon to drain off liquids.

Skimmer A flat stainless steel perforated disc with a

handle made from wood or aluminum
used to skim the grease or food particles
from soup, stock or sauces.

Spatula Use mostly for spreading and

smoothening the icing on the cakes. Also,
to level dry ingredients when measure in
dry cups.

Hot Cake or Meat Turner Use to slip under and turn hot cakes,
hamburgers, meat, etc. while grilling,
frying, and broiling.

Basting Spoon Use to perform the task of folding,

stirring, and serving.

Kitchen Fork A long handle two or three tine forks use

to lift or turn the meat of large chunks of
food.

Food Preparation Implements

Grater A metal sheet punctures with rows of
small holes for grating food ingredients.
Strainer A sift made of tinned wire mesh which is
held firmly in a tinned wire frame by a
rolled rim.

Colander For draining vegetables and pasta from

boiling water as well as for washing fruits
and vegetables, large pieces of fish and
meat before cooking.

Meat Tenderizer Use to pound or break the muscle fibers

of tough cuts of meat to make it tender.

Meat Board Serves as a base while cutting meat or any

other ingredients.

Utility Bowls May be aluminium, stainless, pyrex or

plastic serves as a container for mixing
foods.

Mortar and Pestle Use to pulverize or crushed ingredients by

pounding it. Made from wood, porcelain,
and marble.

Fruit Juicer Use to squeeze juice from fruit.

Garlic Press Use to macerate, shred garlic to release
the aromatic spice of garlic.

Wire Whip Use to whip egg white into desire stiffness

and consistency.

Rotary Egg Beater Manually beating eggs and has four

bladed beaters turned by a small handle
which requires both hands to use.

Cooking Utensils
Stockpots For making large quantities of stock, soup,
and dishes. Has two handles use in lifting
the pot.

Frying Pan A round low straight slopping side in

different sizes made up steel with handle.

Saucepans It has a strong handle and a cover that fits

to the body of the pan that made from
steel or aluminum. Use to braise, pot
roast or stew.
Double Boiler Consists of two saucepans, a lower one
holds simmering water and upper one
that holds the food. Use to prevent
burning of delicate food like milk base
food and chocolate.
Steamer A three-tiered contraption. A base holds
simmering water and the middle and top
section are perforated to allow hot steam
to cook food. Use for steaming custard,
fish, etc.
Pressure Cooker A heavy stainless steel or aluminium
cooker that has a tight fitting lid that
could cause high temperature builds up
inside it. It has a pressure regulator on the
cover to release air pressure inside. Use
to shorten the time of cooking.
Carajay A heavy cast iron frying pan with handle
and shape like a wok, but has a shallow
vessel. Use for frying food and stir frying.

Wok It is like a carajay but has a deeper vessel

to hold the food with one or two handle
depends on size. Usually use for deep
frying.

Baking Implements
Pastry Board Use to knead and roll out different kinds
of dough dough.

Pastry Blender Use to mix fat and flour for pastry making.

Rolling Pin Made of hard wood, marble, plastic, glass,

etc. use for rolling or flattening dough.
Pastry Brush Use to apply an even film of oil or fat to
baking pans or to brush pies and pastries
with egg white or milk to smoothen the
top crust of pies.

Flour Scoops Use for dry ingredients to scoop flour,

rice, and other dry ingredients made from
stainless steel, plastic, and aluminum and
is made in several sizes.

Cookie Cutters Fancy cutters of assorted shapes and sizes

use to cut cookies, canapés, bread,
biscuits, dough and etc.

Loaf Pan A narrow pan used for baking regular

shape of the loaf.

Tube Pan Use to bake sponge and chiffon type of

cakes. It has a tube in the middle to
evenly cook inside the cake and designed
to remove the cake easily.

Baking Sheets A flat, rigid baking sheet for baking

biscuits, cookies and etc.

Muffin Pans Usually in a form of sheet pan with a

round muffin hole where to bake little
bake and muffins.

Jelly Roll Pan ¾ inch deep and use for baking thin cakes
or jelly roll cakes.
Pie Pan A round baking shallow lidded pan used
to bake pies or open tarts with decorated
edges. Usually made up from aluminium.

Square Pan Made of aluminium in different sizes. Use

for baking brownies, shortened cakes that
cuts most easily into squares.

Flan Molder An oval shape pan usually made of

aluminium use in molding Leche Flan.

Exercise 1: Directions: On the table space is provided, draw the following right after the
name of kitchen utensils:
1. Measuring devices
2. Cutting implements
3. Food handling implements
4. Food preparation implements
5. Cooking utensils
6. Baking Implements

IV. Notes and Suggested Readings

1. Tools and Equipment
2. Kitchen Utensils

V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons, Inc.
2. https://listonic.com/kitchen-utensils-list/
3. https://7esl.com/kitchen-utensils-vocabulary/
Chapter 4
SEASONING AND FLAVORING

I. Objectives: At the end of this lesson, the students are expected to:
1. Identify food enhancer and its uses for a specific dish.
2. Create flavourful dishes.
3. Employ the art of taste in cooking.

II. Values and Integration

Exactness Inventiveness creativeness

III. Content

Seasoning means to enhance the natural flavour of food without changing its
original taste. Salt is one of the seasoning ingredients.

Flavouring means to introduce or add a new flavour to a food. It change or modify

the original flavour. Herbs and spices are the flavouring ingredients.

Basic Rule of Seasoning and Flavouring

The function of spices, herbs, and seasonings is to give extra interest to the natural
flavours of foods. It does not serve as the main flavour of main ingredients. Moderate
amount is added to the food enough not to cover the original taste of main ingredient.

When to season and flavours

Seasoning

1. Salt is the most important seasoning ingredient. Don’t put too much salt on food.
It can always add more, but can’t be take it out.
2. In cooking liquid foods like soup seasoning is add at the end of cooking process.
Let the flavour of all ingredients be extracted while simmering and adjust the
taste by adding seasoning in the last part.
3. For larger pieces of food, salt and other seasoning are added at the beginning of
cooking so that the seasoning will absorb to the food while cooking.
4. Adding some of the seasoning during the cooking process also aids in evaluating
the flavour along the way.
5. Do not add much seasoning if it will be concentrated during cooking, as when a
liquid is reduced.
6. MSG (monosodium glutamate) is used as flavour enhancer. This seasoning may
the cause of chest pains and headache.

Flavouring

Flavouring ingredients can be added at the beginning, middle, or end, depending on

the cooking time, the cooking process, and the flavouring ingredient.

1. Fresh herbs, sherry or flamed brandy, prepared mustard, and Worcestershire

sauce are the flavourings can be added at the end of cooking process that has a
successful effect to the taste of the food.
2. Flavouring ingredients needs to heat so that the flavours will release and blend
to the food.
3. Whole spices should be added at the beginning of cooking because it takes long
time to release its flavour.
4. Ground spices release flavours more quickly and does not require long time
cooking. In this case, it could be added to the food at the beginning, middle, or
even at the end of cooking process.
5. Avoid too much cooking of flavouring because the flavour will evaporate and
result to loss of food flavours.
6. In cooking always keep in mind that fresh herbs have superior aroma and flavour
to dried herbs.
7. Avoid the use of dried onion and garlic because they have less flavour.
8. Brandy should be boiled or flamed to eliminate the high percentage of alcohol,
which would be unpleasant in the finished food/dish.
9. Fortified wines like Sherry and Madeira are added as flavouring at the end of
cooking.
10. Prepared mustard is a mixture of ground mustard seed, vinegar, and spices. It is
used to flavour meats, sauces, and salad dressings. It is also used as a table
condiment.
11. The zest outer coloured portion of lemon and orange contains flavourful oil that
is used to flavour sauces, meats, fish, poultry, and baked products. Careful not to
use the white pith of lemon and orange because it is bitter.
Herbs and Spices

Herbs are the leaves of certain plants that usually grow in temperature climates.

Spices are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many
of which grow in tropical climates.

Guidelines for using herbs and spices

1. Be familiar with each spice’s aroma, flavour, and effect on food.

2. Dried herbs and spices should store in a cool place in opaque container and
tightly covered.
3. Don’t use old spices and herbs. Both whole spices and ground have the effect of
less flavour after six months though whole spices keep longer than ground.
4. Don’t mix old spices to new one. The fresher is more potent and the old one is
less.
5. Whole spices take longer to release flavours than ground spices, so allow for
adequate cooking time.
6. When herbs and spices are used in liquid dish it must be put in the cheesecloth
for easy removal without mixing any particles from herbs and spices to the dish.
7. Avoid adding the herbs and spices by quantity, you can always add more, but it’s
hard to remove what already added.
8. Herbs and spices takes time to release its flavour when use to uncooked foods
such as salad and dressing.
9. Taste all the food before serving and still you can adjust the seasoning before
serving.

Exercises: Directions: Read carefully each question then on the space provided for write
your answer coherently.

1. Write at least 20 herbs and 20 spices with descriptions, uses, and market forms.
Use books and internet as your reference.
2. Write all herbs and spices available surrounds you, using your sensory organs
describe its sensory attributes like aroma, appearance, taste, and texture.

IV. Notes and Suggested Readings

1. The Art of Seasoning and Flavouring
2. List of Herbs and Spices

V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons,
Inc.
2. htt ps://www.britannica.com/topic/list-of-herbs-and-spices-2024392

Chapter 5
Cutti ng Styles

I. Objecti ves: At the end of this lesson, the students are expected to:

1. Demonstrate the different style of cutti ng as part of culinary skills.

2. Use the art of cutti ng to improve food presentati on.
3. Value the importance of cutti ng style in culinary arts.

II. Values Integrati on

Handiness Swift ness Artf ulness
III. Content

Cutti ng styles of vegetable gives a sensual att ributes to the overall

presentati on of the food. It tells how the dish made professionally.

The following are the cutti ng and chopping style of vegetables

1. Fine julienne has a measurement of 2 in. long x 1/16 in. x 1/16 in. cut.
2. Fine Brunoise has a measurement of 1/16 in. x 1/16 in. x 1/16 in. it is
a cross cut from fi ne julienne.
3. Julienne (Match Sti ck Cuts) the vegetable is cut into long thin match
sti ck like pieces. Carrots, capsicum, celery, and zucchini are the
common vegetables to cut this way, it has a measurement of 1/8 in. x
1/8 in. x 21/2 in. (3 mm x 3 mm x 6 mm).
4. Brunoise (Fine Dice) is from cross cut of fi ne julienne in uniform dice,
it has a measurement of 1/8 in. x 1/8 in. x 1/8 in. (3 mm x 3 mm x
3mm). Foods that are commonly brunoised are carrot, turnips, and
onions. It is a cross cut from julienne.
5. Batonnet is a sti ck with a measurement of ¼ in. x ¼ in. x 21/2 – 3 in. (6
mm x 6mm x 6-7.5 mm).
6. Small Dice has a measurement of ¼ in. x ¼ in. x ¼ in. (6 mm x 6 mm x 6
mm). It is a cross cut from batonnet.
7. Large is a sti ck with the measurement ½ in. or 1.2 cm sti ck.
8. Medium Dice has a measurement of ½ in. x ½ in. x ½ in. (12 mm x 12
mm x 12 mm). It is a cross cut from large sti ck.
9. Extra Large is a sti ck with the measurement of ¾ in. or 2 cm. sti ck.
10. Macedoine (Large Dice) fruits and vegetables are cut into large cubes
with the measurement of ¾ in. x ¾ in. x ¾ in. (2cm x 2cm x 2cm). It is a
cross cut from large sti ck.
11. Chiff onade (Shredding) the vegetables is cut into long strips thin.
Cabbage and lett uce are the common leafy vegetables to shred.
12. Slicing is the usual cut of meat and vegetables which is cut into thin
slices in broad.
13. Mincing is a brunoise like cutti ng of vegetables but fi nely and uneven.
14. Roll-Cutti ng is a v form cutti ng of whole vegetables like carrots.
15. Parallel Cutti ng is a cutti ng of round whole vegetables like onion and
potato in which the fi rst cutti ng is to be done by slicing then cross
cutti ng of whole vegetable.
16. Crushing is to fl att en ingredients using the blade side of knife usually
spices like garlic.
17. Tourné is an oblong like shape of cutti ng vegetables like potato and
carrots with 7 sides and fl at-ended, 2 in. long x ¾ in. diameter.
18. Rondelle or bias-round cuts is a round way of cutti ng vegetables
usually follows the round shape of vegetable like carrots and cut into
cross that varied diameter or thickness.
19. Paysanne is round, square, or rectangular with the measurement of ½
in. x ½ in. x 1/8 in.
20. Chopping is cut into irregularly shaped pieces.

Acti vity:

1. In a separate sheet have a picture of your sample cuts of each

different cutti ng style.

IV. Notes and Suggested Readings

1. Basic Cuts and Shapes
2. The Different Types of Vegetable Cutti ng Styles
3. Types of Vegetable Cuts and Classical Knife Cuts
4. Vegetable Cuts

V. References
1. Gisslen, W. (2003). Professional Cooking. New York. John Wiley & Sons,
Inc.
2. htt ps://www.woodcutti ngboards.com/news/the-different-types-of-
vegetable-cutti ng-styles-170.aspx
3. htt ps://setupmyhotel.com/train-my-hotel-staff /chef-training /650-
classical-cuts-in-kitchen.html
4. htt ps://www.vegetables.co.nz/educati on-and-resources/videos-and-
teaching-resources/vegetable-cuts/

Chapter 6
Cookery Terms

I. Objectives: At the end of this lesson, the students are expected to:
1. Comprehend and use the terms for production in commercial kitchen.
2. Retain the terms for easy understanding kitchen operations.
3. Interpret terms into action.

II. Values Integration

Productiveness comprehensiveness

III. Content
Cookery Terms

Bake A food cook by means of dry heat method in the oven.

Baste To add drippings, fat or flavourful liquid to improve flavour of the
food and moisten by using brush or spoon in applying it.
Blend To mix two or more ingredients thoroughly by using stirrer, hand or
blender.
Beat To stir or mix rapidly by using egg beater or whisk with a circular
motion, thus incorporating air making the mixture smooth, lighter
and fluffier.
Boil To cook food in bubbling liquid rapidly in the temperature of 212˚F
(100˚C) the water rise and break on the surface.
Braise To cook slowly in small amount of liquid in a covered pan and the
water is reduced.
Bread To coat with bread crumbs before frying.
Broil To cook in direct heat of smouldering charcoal in a broiler.
Caramelize To melt sugar over low heat until it becomes golden brown and
develops a characteristic caramel flavour.
Chop To cut into uneven bits or pieces.
Cream To beat with a spoon or an electric mixer until soft, smooth, and fluffy
usually creaming of sugar and butter.
Cut in A blended of fat into flour by using pastry blender or two knives or
two forks.
Dice To cut into small cubes evenly.
Dredge To coat the food lightly with flour, sugar or other fine substances to
improve texture or flavour to the food.
Dust To sprinkle the top of the food with flour, sugar, cocoa or powder
sugar.
Flake To remove small pieces of meat from fish or chicken using fork or
fingers.
Fold in A part double with another particularly mixing the batter and stiff egg
white in cake making.
Garnish To decorate a dish using edible part of ingredients to make the food
more presentable.
Grate To rub food in a grater or in a rough surface so that ingredients will
pulverize or turn into pieces.
Grind To crush into fine, medium, or coarse particles using grinder.
Grease To rub fat or oil on the surface of utensils like baking pan, baking
sheet and etc. to prevent food from sticking
Ice To apply or cover cake with frosting or icing.
Julienne To cut into long thin strips.
Knead To manipulate the dough by pressing, folding and stretching to
achieve smooth texture and release extra air in the dough.
Musk To cover an item completely in order to protect it.
Mince To cut or chop into smaller pieces finer than chopping.
Mix To merge two or more ingredients onto one mass using hands or
electric mixer.
Pare To remove outer covering of a fruit or vegetable with the use of a
paring knife.
Peel To strip off, cut off outer covering of a fruit or vegetable with bare
hands or using vegetable peeler.
Poach To cook in a simmering liquid or below boiling point for a minutes
with a temperature of 71-82˚C or 160-180˚F.
Puree To sieve food into a smooth thick mixture by passing through food
sifter.
Scald To heat milk just below boiling point using a double boiler.
Score To mark surface of certain foods with shallow slits in diamond
designed and etc.
Shred To cut into very fine strips.
Simmer To cook in liquid just below boiling point with a temperature of 71-
82˚C or 160-180˚F.
Skim To remove fat or scum on the surface of the liquid with a spoon or
skimmer especially in stock making.
Sift Passing ingredients thru a fine screen to collect very fine texture of
ingredients.
Stir To mix in a circular motion using ladle or spoon without beating to
prevent ingredients from sticking.
Toss To mix lightly but rapidly with two forks or spoons by lifting and
running ingredients.
Whip To beat rapidly with a wire whip, incorporating air to lighten and
increase its volume into desire consistency.
Exercises:

1. Write at least 3 familiar titles of recipe and write the cookery terms you may
apply during preparation and cooking.
Chapter 7
Measure by Weights and Volume

I. Objectives: At the end of this lesson, the students are expected to:
1. Determine measures of food ingredients using different tools.
2. Deliver correct measurement required in the recipe using any measuring devices.
3. Show ingredients conversion from weights to volume.

II. Values Integration

Accurateness Correctness Fineness

III. Content
How to measure ingredients by volume

1. Liquid – Liquid measuring cup should be place in a flat level surface and pour the
liquid into the cup to level it to the desire quantity.
2. Dry – sift the dry ingredients like flour and scoop it using spoon into the dry
measuring cup until overflow and level it using spatula.
3. Brown Sugar – put the sugar firmly and full in a cup using spoon and level it to the
rim of dry measuring cup using spatula.
4. Solid Shortening – put the ingredient heavily in a cup with no air trap in the cup
using spatula and level off.
5. Butter and margarine – wet the cup then filled it with butter or margarine and
press it gently into the cup and level it into the rim by using spatula. Water
displacement method can also be used; in this method water is place in a liquid
measuring cup into desired quantity of butter you want to measure and adds the
butter to the cup until the level of water double in quantity.

Activity 1. Directions: Read carefully each question then on the space provided for
write your answer coherently.

1. Determine the weights and volume of the following ingredients.

Food Item Actual Weights in Grams Standard Weights

1 cup flour
1 cup brown sugar
½ cup white sugar
¼ cup milk
¼ cup fat
1 tablespoon butter
1 teaspoon baking powder
½ cup cooking oil
½ cup powdered milk
½ cup honey

2. Do all kinds of sugar and flour weight the same?

IV. Notes and Suggested Readings

1. Weight vs. Volume Measurement

V. References
1. https://www.joyofbaking.com/WeightvsVolumeMeasurement.html
2. https://blog.thermoworks.com/thermometer/weight-volume-measurements/

Chapter 8
Cooking Media

I. Objectives: At the end of this lesson, the students are expected to:
1. Differentiate cooking methods use in cookery.
2. Plan menu and associate with cooking media to use.
3. Deliver cooking media procedures in food preparation.

II. Values Integration

Effectiveness Creativeness Innovativeness Ability

III. Content

Media is the cooking methods that can be applied in food preparation. The cooking
method can be categorised into four ways: Water Media, Fat Media, Heat Media, and
Smoke Media.

A. Liquid or Water Media

1. Steaming – is a moist heat method where food is cooked through steaming or

water vapour from boiling water.
2. Boiling - food is cooked in boiling water with the temperature of 212˚F (100˚C).
3. Poaching - food is cooked on shallow simmering water or below boiling point like
in poaching egg with the temperature of 71–82°C or 160-180°F.
4. Stewing – this is a combination of simmering and steaming, water is filled only
half from the total volume of ingredients, half of the food will be cooked through
simmering and the steam from simmering liquid will cook the half of ingredients
on top. Sometimes stock is use with the addition of herbs and spices to give
flavourful food. This method is usually applied in cooking meat.
5. Braising - first meat is cook in fat until brown, then cooked slowly in a covered
pan with little liquid. This method is combination of pan roasting and stewing.
This method is ideal for tough meats.

B. Fat Media

1. Roasting - food is cooked in direct contact with heat. Fat is applied to the meat
called “basting”.
There are four traditional method of roasting:

a. Pot-Roasting - is used in the absence of ovens, it is a combination of both dry

and moist heat cooking. The meat is trussed to retain the shape and browned
in melted fat in a pot then slowly cooked in a liquid with some root
vegetables.
b. Oven-Roasting – the meat is roasted in the oven at 300˚F the meat is basted
and turned around to give equal colour.
c. Spit-Roasting – the meat is skewered on rod and cooked in its own fat over
direct flames.
d. Tandoori Roasting - meat is marinated with spices and curd and skewered on
rods and placed in mud ovens heated from within.

2. Frying – in this method food is cooked in hot fat.

There are three methods of frying:

a. Sauté – the food is cut into pieces and cook quickly in small amount of fat
usually mix of vegetable and meat. In sautéing colour and water content of
vegetable are retain.
b. Shallow frying - is complete cooking done with less amount of fat just to cook
one side of the food then turn the other side to cook it.
c. Deep Frying – food is completely immersed in large amount of fat cook until
achieved the desired doneness.

C. Heat Media

1. Grilling/Broiling – is a dry heat cooking method either heat source from

smouldering charcoal, fire or electric means using wire gauze griller or iron grills.
Griddle is also use in grilling food like burgers. Broiling is American term for
grilling. In Philippines, broiling means “sugba” to cook directly on the heat source
like smouldering charcoal without using a wire gauze griller.
There are several types of grilling:
a. Barbeque grilling – skewered marinated meat is cooked on iron grills over
smouldering charcoal.
b. Salamander grilling – salamander is used instead of griddle, electric heat is
use to grill food items.
c. Infrared grilling – grilling is done through infrared radiation.

2. Baking – is to cook food in oven chambers using gas or electric as the heat
source.

D. Smoke Media

1. Smoking – is only a partial way of cooking food, the purpose of smoking is to

preserve the food and to add smoky taste to the food like ham and salmon using
aromatic-fruit bearing wood.

Keyterms

Au Gratin – a dish cooked with a topping of crumbs, cheese or cream sauce.

Basting- applying fat to meat using pastry brush or spoon.

Batter- a mixture of flour, milk and eggs used for coating food in frying to improve
food texture and palatability.

Braising- a cooking method where meat is browned quickly in fat, and then cooked
slowly in a covered pan, with little liquid usually stock.

Conduction- is where one molecule passes heat to the adjacent molecule through a
conductor.

Convection- is the process where heat is transferred through gas or liquids.

Fusion- energy required to melt frozen food.

Glazing- giving a glossy finish to food, with sugar syrup or reduced stock.

Grilling/Broiling- a quick method of cooking on grid iron exposed to dry heat from
below or above.

Jus Roti- is a natural juice of meat that drips during roasting or grilling.

Matignon- is a marinade of carrots, onions, celery heart, thyme, ham, and bay leaf.
Radiation- is the process of giving out rays.

Smoking- cooking method using smoking chambers of smouldering fruit bearing-

aromatic wood shavings or saw dust.

Stewing- cooking method to cook tough meats and joints.

Vaporisation- is a heat transfer from boiling water to steam.

Exercise 1. Directions: Read carefully each question then on the space provided for write
your answer coherently. Use extra sheet if needed.

1. Write the benefits and disadvantages of the following cooking methods:

a. steaming
b. boiling
c. poaching
d. stewing
e. braising
f. roasting
g. frying
h. grilling
i. baking
j. smoking

IV. Notes and Suggested Readings

1. Methods of Cooking
2. Cooking Methods

V. References
1. Wayne Gisslen, Professional Cooking Fifth Edition, John Willy and Sons Inc., New
York, 2003
2. Sudhir Andrews, Food & Beverage Management, New Delhi: Tata Mc Graw-Hill
Publishing Company Limited, 2008.
3. https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html
Chapter 9
Sugars and Sugar Cookery

I. Objectives: At the end of this lesson, the students are expected to:
1. Identify the uses of sugar in culinary and sweet production.
2. Use sugar as main ingredient in a product.
3. Value the importance of sugar food flavouring ingredient.

II. Values Integration

Worthiness Inventiveness Ability
III. Content

Sugar is a sweet soluble crystalline use as sweetener in many products. Sugar refers
to sucrose or table sugar from sugar cane as the main source.

Kinds of Sugar According to Chemical Form

1. Monosaccharides are the building blocks of disaccharides (molecules contains
two monosaccharides) which are the simplest sugars containing 6 carbon atoms.
They are the following:
a. Glucose or grape sugar – is found in fruits and plant saps. It is hydrolysed
from maltose, lactose or sucrose.
b. Fructose / levulose or fruit sugar – is also found in fruits, plant saps, and
honey.
c. Galactose – dose not occur free in nature but hydrolysable from lactose or
milk sugar.
2. Disaccharides – these are composing of two monosaccharide units. They are:
a. Sucrose – commonly called table sugar, cane sugar, and beet sugar.
Hydrolysed into one molecule each of glucose and fructose.
b. Lactose or milk sugar – hydrolysed into 1 molecule of glucose and 1 molecule
of galactose. It is found only in milk of mammals.
c. Maltose or malt sugar – hydrolyses into 2 molecules of glucose. It is found in
cereals and starches.

Market Forms of Sugar

1. Granulated sugar or crystalline – they are the common sugar found in the table
at home or in the restaurant in form of crystals in white colour.
2. Sanding sugar also called pearl sugar – is a large crystal sugar use for decorative
purposes and not soluble in heat.
3. Superfine sugar – is granulated sugar but has a finely texture.
4. Powdered or confectioner’s sugar - is powdered-like whitest sugar in which corn
starch is added to prevent caking. Use for frosting, icing, candies, garnishing, and
dessert sauces.
5. Lump sugar – a process of sugar dissolution and recrystallization and form into a
particular shape.
6. Brown sugar – is partially purified sucrose sugar having brown in colour because
of molasses on it.
7. Raw Brown Sugar – is called muscovado sugar or kinugay by the Visayans, this is
unrefined sugar in which the crystal is dark, coarse, and sticky because it
contains molasses.
8. Invert Sugar is called Invert Syrup – a mixture of two simple sugars glucose and
fructose by heating sucrose with water. it has transparent in colour and sticky
texture.
9. Cubed Sugar – a sugar shaped in cubes

Uses of Sugar
a. Sweetening agent in drinks, desserts, delicacies, confectioneries, and baked
products.
b. Preserving agent in jam, jelly, marmalade, and any sweet products with high
content of sugar.
c. Colouring agent in syrup for custard, beverage, and baked products.
d. For volume, structure improver, and tenderizer in cakes, dough, meringue, other
baked products.
e. Main Ingredients in candy making, icing, frosting, and meringue.

Types of Candies
1. Crystalline Candies – are candies contain crystal of sucrose which melts in the
mouth. It has a smooth and creamy texture also called cream candies.
2. Non-Cystalline Candies or amorphous candy – a candy that has a texture of hard
and brittle with the absence of sugar crystals.
3. Gummy and Spongy Candies – gelatine is the base in making this candy.

Stages in Candy Making

Stage Temperature Behaviour at Stage Desire Product

˚F ˚C
Brown 338 170 Liquid becomes brown Caramel,
Liquid Pralines
Hard Crack 300 - 310 149 - When dropped into ice cold Brittle,
153 water syrup separates into lollipops
thread that is hard and
brittle. The syrup will crack
if you try to mold it.
Soft Crack 270 - 290 139 - When dropped into ice cold Butterscotch,
143 water, syrup separates into Taffies
thread that are hard but
not brittle, the syrup will
form firm but pliable
threads.
Hard Ball 250 - 265 121 - When dropped into ice cold Divinity,
131 water, syrup forms a ball Marshmallow,
hard enough to hold its Nougat
shape, yet elastic. The
syrup holds its ball shape,
but remains sticky
Firm Ball 244 - 250 118 - The syrup is formed into a Caramel
120 stable ball, but loses its
round shape once pressed.
Soft Ball 234 - 240 112 - When dropped into ice cold Fudge,
115 water, syrup forms a soft Fondant,
ball that flattens upon Penuche
removal
Thread 223 - 236 110 - The syrup drips from a Syrup, glacé
112 spoon, forms thin threads
in cold water

Principles Involve in Candy Making

Caramel is the foundation of candy making by transforming sugar and water into
syrup and caramel is formed while stirring over heat and texture becomes slightly thick
but runny. The water evaporates and the sugar concentration increases. Crystallization
happens when the solution becomes super saturated while simmering and formed into
sugar crystals.

Invert sugars, fat, and acids are the interfering substances that affect the rate and
type of crystal formation. These substances prevent formation of large crystals.

Points to Remember in Candy Making

1. Acids such as lemon juice or tartaric acid may be added in candy making to
prevent crystallization. Acids converts or breakdown sucrose to invert sugars.
2. The longer syrup is cooked, the less moisture is present, and thus the harder it
will set when cooled.
3. Syrup for fondant and creamy fudge should be partially cooled before it is
beaten to create smoother texture and hasten formation of smaller crystals.
4. In making crystalline candies, any crystals that formed on the sides of the pan
should not be scraped down to the mixture since this could cause the formation
of large crystals.

Utensils to use: dietetic scale, liquid and dry measuring cup, measuring spoon, candy
thermometer, utility tray, saucepan, wooden spoon, square pan, rubber scrapper, utility
knife, platter, pastry brush, kitchen shear, mortar and pestle, molder.

Exercises:

1. Refer to the internet or books and find the recipe of the following: Nutty Penuche,
Pralines, Toffee, Divinity, Nougat, Peanut Brittle, Lollypop, Marshmallow, and Plain
Caramel.

2. In the laboratory apply the stages in candy making of the recipes listed on exercises
number 1.

3. Base on the result from exercises number 2 classify the products if it is crystalline
candy, non-crystalline candy, and gummy or spongy candy.

IV. Notes and Suggested Readings

1. Sugars and sugar cookery
2. Science of Cooking: Candy-Making Stages
3. Candy Making for Beginners

V. References
1. Guzman, M. Basic Foods for Filipinos, Philippines. Merriam & Webster Inc.
2. Virtusio, L. Principles of Food Selection and Preparation, Philippines. The Philippine
Women’s University.
3. https://www.thespruceeats.com/candy-making-for-beginners-520303
4. https://www.exploratorium.edu/cooking/candy/sugar-stages.html

Chapter 10
Egg and Egg Cookery

I. Objectives: At the end of this lesson, the students are expected to:
1. Show uses of egg in cookery in different recipes.
2. Determine desired doneness of cooking eggs.
II. Values Integration
Skillfulness Competence Inventiveness

III. Content

EGGS are poultry products from chicken, ducks and quails and are excellent sources
of protein, iron and vitamins in a diet.

An egg is composed of a porous shell which could either be brown or white in colour
depending on the breed of the hen; membrane; the albumen and the yolk.

Two methods of determining the quality of an egg:

1. Indirect Methods – this involve without breaking the egg.

a. Sink or float test – a fresh egg will sink down when placed in a bowl of deep
water while a deteriorated egg will float.
b. Candling – this involves the holding of an egg against a strong light. It would
show the position and mobility of the yolk. The more visible is the yolk, the
bigger the air sac, the less fresh is the egg.
c. Haugh unit – this is the measure of the albumen condition of an egg by
measuring the height of the egg whites with the use of a specialized
micrometer. The higher the Haugh unit or value, the better is the quality of
the egg whites.

2. Direct Methods
a. Break the egg – once the egg is broken, it should have following
characteristics: rough shell, small air sac, well rounded yolk that is found in
the center, viscous egg whites that has a distinct layer.
b. Cooking performance – a good quality egg when fried or poached has a thick
egg whites that stands high, the yolk is firm and well centered.

Uses of Egg in Cookery

1. As binding agent in Tortang Talong
2. As coating agent in French Toast
3. As emulsifying agent in making Mayonnaise
4. As interfering agents in making sherbets and candies
5. As Clarifying agents in making stocks
6. As thickening agents in making custard sauce and hollandaise sauce
7. As Food colouring in making Leche Flan
8. As garnishing for any dishes consisting egg as one of the ingredients
9. As leavening agent in making cake
STAGES IN BEATING EGG WHITES
1. Frothy stage – it is lightly beaten egg whites that is slightly foamy, flows easily
and has large air bubbles. Cream of tartar is added at this stage to stabilize the
foam.
2. Soft peak – The egg whites become moist, shiny, the bubbles are small opaque
white.
3. Stiff peak – it has lost its sheen, smooth opaque white and very small air bubbles.
If the egg beater is lifted, the peak stands upright. This is the stage used usually
for cake mixtures and meringue.
4. Overbeaten – it is very dull, dry and curdled, not stable. If it is allowed to stand,
liquid portion separates.

SIZES OF EGG
1. Extra large – 62 grams or more
2. Large – 55 to 61 grams
3. Medium – 48 to 54 grams
4. Small – 41 to 47 grams
5. Pewee or very small – less than 41 grams

METHODS OF COOKING EGGS:

1. In the shell
Hard boiled, soft boiled
2. Out of the shell
Fried, poached, omelette, scrambled, baked, soufflé

Points to Remember in Cooking Egg

1. Egg must be place in room temperature before cooking in shell to prevent

breaking of shell and in these procedure egg whites has a better volume if
beaten.
2. Due to high content of protein that egg has it will shrink and tough when cooking
at high temperature. It should be cooked at moderate to low temperature.
3. When beating egg whites make it sure the absence of egg yolk or fat in the
utensils, this inhibit the foam formation of egg whites.
4. To prevent over cooking and sticking of egg whites on the shell, boiled egg
should be plunged into cold water right after cooking.
5. In poaching egg, to set the egg whites, acids such as vinegar must be added to
the simmering water before dropping the egg.
6. Custard should be cook at very low temperature or else the result is watery and
full of holes if cook in high temperature.

Exercises:

1. In laboratory cook your selected international egg-based recipe and classify its uses.
2. Define the following:
a. Denaturation
b. Century Egg
c. Biotin
3. Write the procedures on how to cook the following:
a. Hardboiled egg
b. Soft boiled egg
c. Poached egg
4. Why greenish discoloration sometimes is found in the yolk of a hardboiled egg? How
can this be avoided?
5. What happens if a leche flan is cooked at a very high temperature?

IV.Notes and Suggested Readings

1. Egg and Egg Cookery
2. Egg Cookery
3. Principles of Egg Cookery

V. References
1. Guzman, M. Basic Foods for Filipinos, Philippines. Merriam & Webster Inc.
2. Virtusio, L. Principles of Food Selection and Preparation, Philippines. The Philippine
Women’s University.
3. https://www.slideshare.net/powerofknowledge3/egg-cookery
4. https://ag.tennessee.edu/fcs/Documents/EggCookery.pdf
5. http://www.thestudentchef.com/principles-of-cooking-eggs/
6. https://www.saveur.com/article/Techniques/Egg-Cookery/

Appendix

ABBREVIATIONS and WEIGHT and VOLUME EQUIVALENTS

Measure Abbreviation Equivalents

Teaspoon (s) t - tsp 1 t = 5 ml. = 5 gms.
Tablespoon (s) T - Tbsp 1 T = 3 t = 15 gms. = 15 ml.
Cup (s) c 1 c = 16 T = 8 oz. = 240 gms = 240
ml.
Pint (s) pt 1 pt = 2 c = 16 oz = 480 gms = 480
ml.
Quart (s) qt 1 qt = 4 c = 2 pt = 0.946 l = 946.3
ml.
Gallon (s) gal 1 gal = 4 qt = 16 c = 8 pt
Liter (s) l 1 l = 1.06 qts.
Kilo (s) K - Kl 1 K = 1000 gms = 2.2 lbs
Pound (s) lb 1 lb = 454 gms = 16 oz.
Ounce oz 1 oz. = 28.54 gms. = 30 gms

LADDLE SIZES, CAPACITIES and USES

Measure (c) Weight (oz) Uses

1/8 1 Sauces, Cream
1/4 2 Gravies
1/2 4 Puddings, Creamed Dishes
3/4 6 Stews, Creamed Dishes
1 8 Soups

References:

American Home Economics Association, Handbook of Food Preparation, Washington,

D.C. 1964

Better Homes and Gardens, Cooking for Two. New York:1968

SCOOP SIZES, CAPACITIES, and USES

Scoop No. Measure Weight in Uses

Ounces
8 ½c 4 oz. Luncheon dishes
10 2/5 c 3 ¼ oz. Desserts, Meat Patties, Ice Cream
12 1/3 c 2 ¾ oz. Vegetable, Desserts
16 ¼c 2 oz. Croquettes, Desserts, Muffins,
Cupcakes, Sandwich Mixtures
20 3 1/3 T 1 ½ oz. Muffins, Cupcakes, Sandwich
Mixtures
24 2 2/3 T 1 1/3 oz. Cream Puffs
30 2 1/5 T 1 oz. Drop Cookies
40 1 3/5 4/5 oz. Whipped Cream, Toppings

EQUIVALENT YIELDS

1 lemon = 3 Tablespoons lemon juice

1 medium-size orange = ¼ cup orange juice
8 egg whites = 1 cup
4 oz. Firm cheese cheddar, Jack, Swiss = 1 c lightly packed shredded
cheese
3 oz hard cheese (parmesan, Romano) = ½ c grated cheese
¼ lb (1 stick) butter or margarine = ½ c = 8 Tbsp.
1 lb. granulated sugar = 2 1/3 c
¼ lb confectioner sugar = 3 ¾ c unsifted
1 sq. baking chocolate (semisweet or unsweetened) = 1 ounce
4 oz. almonds or walnut meats = 1 c chopped nuts
1 sandwich-size slice fresh bread = ½ c soft crumbs
28 sq. saltine crackers = 1 c crumbs
24 two-inch chocolate wafers = 1 c crumbs
1 package dry yeast = 1 Tablespoon

References:

Sunset Easy Basics for Good Cooking, Lane Publishing Company, Menlo Park, California.

Claudio-De Leon and Arroyo, Basic Foods for Filipinos, Merriam Schools and Office
Supplies Corp. 1977.

Volume Metric Conversions by Unit

1/16 t or less = A pinch 1/8 pint = 60 milliliters
1/8 t or less = A dash or 6 drops ¼ pint = 125 milliliters
¼ t = 1 milliliter ½ pint = 250 milliliters (1/4 quart)
½ t = 2 milliliters 1 pint = 500 milliliters (1/2 quart)
1 t = 5 milliliters 1 ½ pints = 750 milliliters
2 t = 10 milliliters 2 pints = 946 milliliters (1 quart)
3 t = 15 milliliters
6 t = 30 milliliters 1 pint = 500 milliliters (1/2 quart)
1 jigger = 45 milliliters 1 ½ pints = 750 milliliters
2 pints = 946 milliliters
1 T of liquid = 15 milliliters
2 T = 30 milliliters 1 quart = 1.2 liter (1/4 gallon)
3 T = 45 milliliters 1-1/4 quarts = 1-1/2 liters
4 T = 60 milliliters 1-2/3 quarts = 2 liters
5 T + 1 t =80 milliliters 2 quarts = 2-1/2 liters (1/2 gallon)
8 T = 120 milliliters 3-1/3 quarts = 4 liters
10-2/3 T = 160 milliliters 4 quarts = 3.786 liters (1 gallon)
12 T = 180 milliliters 4-1/4 quarts = 5 liters
14 T = 210 milliliters 1 gallon = 3.786 liters = 16 c = 8
pints = 4 quarts
16 T = 250 milliliters

¼ c of liquid = 60 milliters
1/3 c = 75 milliliters
½ c = 125 milliliters
2/3 c = 150 milliliters
¾ c = 185 milliliters
1 c = 250 milliliters
2 c = 500 milliliters
3 c = 750 milliliters
4 c = 946 milliliters

Reference:
Laquian, E. (2005). Filipino Cooking and Entertaining Here & Abroad. Philippines.
National Book Store.

Weight Metric Conversions by Unit

1 ounce = 30 grams 1/8 pound = 60 grams = ¼ c
2 ounces = 60 grams ¼ pound = 120 grams = ½ c
3 ounces = 90 grams ½ pound = 240 grams = 1 c
4 ounces = 120 grams ¾ pound = 360 grams = 1 ½ c
5 ounces = 150 grams 1 pound = 454 grams = 2 c
6 ounces = 180 grams = ¾ c 2.2 pound = 1 Kilogram = 1000
grams = 4 c
7 ounces = 210 grams 1 t = 5 grams
8 ounces = 240 grams = 1 cup 1 T = 15 grams
9 ounces = 270 grams
10 ounces = 300 grams
11 ounces = 330 grams
12 ounces = 360 grams = 1 ½ c
13 ounces = 390 grams
14 ounces = 420 grams
15 ounces = 450 grams
16 ounces = 480 grams = 2 c
20 ounces = 600 grams = 2 ½ c
28 ounces = 840 grams = 3 ½ c
30 ounces = 900 grams
32 ounces = 960 grams = 4 c

Length Metric Conversions by Unit

Imperial Metric Imperial Metric Imperial Metric
¼ inch 5 millimeters ½ inch 1.25 ¾ inch 1.5 cm
(mm) centimeters
(cm)
1 inch 2.5 cm 2 inches 5 cm 3 inches 7 cm
4 inches 10 cm 5 inches 12 cm 6 inches 15 cm
7 inches 18 cm 8 inches 20 cm 9 inches 23 cm
10 inches 25 cm 11 inches 28 cm 12 inches 30 cm

Reference:
Laquian, E. (2005). Filipino Cooking and Entertaining Here & Abroad. Philippines.
National Book Store.

Dry and Liquid Equivalents

Teaspoons Tablespoons Cups Fluid
Ounces
3 1 ½
6 2 1/8 1
8 2T+2t 1/6
12 4 1/4 2
15 5 1/3 c – 1 t
16 5T+1t 1/3 c
18 6 1/3 c + 2 t 3
24 8 1/2 4
30 10 ½c+2T 5
32 10 T + 2 t 2/3 c
36 12 ¾c 6
42 14 1c–2T
45 15 1c–1T
48 16 1c 8

Oven Temperature Equivalents

Fahrenheit Oven Heat Celsius Gas Gauge
200ᵒ F Very Cool 100ᵒ C
225ᵒ F Very Cool 110ᵒ C Gas ¼
250ᵒ F Very Cool 120ᵒ C Gas ½
275ᵒ F Cool 140ᵒ C Gas 1
300ᵒ F Cool 150ᵒ C Gas 2
325ᵒ F Moderate 160ᵒ C Gas 3
350ᵒ F Moderate 180ᵒ C Gas 4
375ᵒ F Moderately hot 190ᵒ C Gas 5
400ᵒ F Moderately hot 200ᵒ C Gas 6
425ᵒ F Hot 220ᵒ C Gas 7
450ᵒ F Hot 230ᵒ C Gas 8
475ᵒ F Very Hot 240ᵒ C Gas 9
500ᵒ F Very Hot 260ᵒ C

Reference:
Laquian, E. (2005). Filipino Cooking and Entertaining Here & Abroad. Philippines.
National Book Store.

Baking Pans
Imperial Capacity Metric
8x8x2 inch, square 6 cups 20 x 20 cm
9x9x2 inch, square 8 cups 22 x 22 cm
9x13x2 inch 12 cups 22 x 33 cm
11x7x2 inch 9 ½ cups 28 x 18 cm
12x7 – 1/2x2 inch 12 cups 30 x 19 cm
8x2 inch, round 4 cups 20 x 5 cm
9x2 inch, round 6 cups 22 x 5 cm
8x 4x3 inch, loaf 6 cups 20 x 10 x 7 cm
9x5x3 inch, loaf 8 cups 23 x 12 x 7 cm

Cup-to-Weight Conversions
1 c almonds, whole = 180 g = 6 oz
1 c arugula leaves, roughly chopped = 45 g = 1 ½ oz
1 c butter or margarine = 250 g = 8 oz
1 c basil leaves, whole, firmly packed = 50 g = 1 ¾ oz
1 c berries, mixed, chopped = 220 g = 7 oz
1 c cheese, parmesan, grated fine = 100 g = 3 ¼ oz
1 c coconut cream = 250 g = 8 oz
1 c coconut, desiccated = 90 g = 3 oz
1 c coriander leaves, whole = 30 g = 1 oz
1 c cottage cheese = 250 g = 8 oz
1 c couscous = 185 g = 6 oz
1 c flour (all purpose and self rising) = 125 g = 4 oz
1 c honey = 350 g = 11 ¼ oz
1 c large beans (kidney beans), uncooked = 250 g
= ½ pound = 8 oz
1 c olives, medium, green, unpitted = 175 g
1 c parmesan cheese, grated = 85 g = 3 oz
1 c parsley, flat leaf, whole = 20 g = ¾ oz
1 c polenta = 150 g = 5 oz
1 c rice, Arborio, uncooked = 220 g = 7 oz
1 c sour cream = 250 g = 8 oz
1 c spinach leaves = 60 g = 1 ¾ oz
1 c sugar, caster, superfine = 250 g = 8 oz
1 c sugar, Demerara = 220 g = 7 oz
1 c yogurt, plain = 250 g = 8 oz

Reference:
Laquian, E. (2005). Filipino Cooking and Entertaining Here & Abroad. Philippines.
National Book Store.