1
Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS
Module No.: 1 Module Title: Preparing Stocks, Sauces, and Soups Nominal Duration: 100 Hrs.
Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Module 4th yr | Lesson 2 2
TABLE OF CONTENTS
TITLE PAGE
MODULE TITLE : Prepare Stocks, Sauces and Soups
Lesson 1. Preparing Stock Required for Menu Items 01-16
Lesson 2. Preparing Soups Required for Menu Items 17-29
Lesson 3. Preparing Sauces Required for Menu Items 30-36
Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39
MODULE TITLE : Select, Prepare, Cook and Store Meat
Lesson 1. Selecting Meat 44-52
Lesson 2. Preparing and Portioning Meat 53- 59
Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70
Lesson 4. Storing Meat 71-76
MODULE TITLE: Prepare Portions Controlled Meat Cuts
Lesson 1. Purchasing Quality Meat 81-87
Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95
Lesson 3. Preparing and Producing Meat Products 96-108
Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120
MODULE TITLE: Prepare and Cook Poultry and Game
Lesson 1. Selecting and Purchasing Poultry and Game 121-129
Lesson 2. Handling and Storing Poultry and Game 130-132
Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141
MODULE TITLE: Prepare and Cook Seafood
Lesson 1. Selecting and Storing Seafood 146-152
Lesson 2. Preparing and Cooking Fish and Shellfish 153-162
Lesson 3. Presenting and Serving Fish and Seafood 163-166
MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes
Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182
Lesson 2. Preparing and Cooking Starch Dishes 183-191
Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200
Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205
MODULE TITILE: Prepare Hot, Cold and Frozen Desserts
Lesson 1. Preparing and Producing Desserts 208-221
Lesson 2. Decorating, Portioning, Presenting Desserts 222-224
Lesson 3. Preparing Sweet Sauces 225-230
Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233
Lesson 5. Storing Desserts 234-236
Module 4th yr | Lesson 2 3
PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS Module Introduction:
This module covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Expected Outcome
After completing the module, you should be able to: 1. Prepare stocks required for menu items. 2. Prepare soups required for menu items. 3. Prepare sauces required for menu items. 4. Store and reconstitute stocks, sauces and soups.
PRE-TEST
Direction: Read and understand the questions below. Choose the letter of the correct answer and write it on your answer sheet.
1. What do you call the liquid in which meat, fish, and vegetable have been cooked? a. glaze c. stock b. sauce d. water
2. Which of the following stocks uses veal bone as its main ingredient? a. brown stock c. prawn stock b. ham stock d. white stock 3. What kind of stock uses fish as its main ingredient? a. brown stock c. glace viande b. fish stock d. ham stock 4. What stock uses chicken bone as its main ingredient? a. fish stock c. prawn stock b. ham stock d. white stock
5. What do you call the stock made from ham stocks? a. ham stock c. master stock b. glace viande d. vegetable stock 6. Among the different types of stock, which one is the easiest to prepare? a. brown stock c. white stock b. fish stock d. vegetable stock 7. What stock is made by boiling prawn shell? a. fish stock c. prawn stock b. ham stock d. vegetable stock
Module 4th yr | Lesson 2 4
8. As a rule, this should not be added to the stock because it causes saltiness. a. MSG c. spices b. salt d. sugar 9. What flavoring agent gives aroma to the stock? a. aromatic flavoring c. ginger b. garlic d. smoke 10. What makes the stock tasty and appetizing? a. appearance c. ingredients b. color d. smell 11. Which of the following is a clear soup?
a. bouillon c. cream b. bisques d. puree
12. Which of the following examples is a thick soup?
a. bisques c. consomm b. bouillon d. fruit
13. Which of the following is not a dessert soup?
a. ginataan c. puree b. oshiruko d. tong sui
14. Which of the following is an ingredient of soup? a. curry powder c. soy bean b. meat d. tomato
15. Which of the following is not a thickening agent?
a. flour c. rice b. grain d. salt
16. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce
17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning? a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce
18. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
a. Hollandaise sauce c. veloute sauce b. savory butter d. white sauce
19. Which of the four basic sauces has a basic ingredient like butter which is creamed and blended with other ingredients to give individual flavor?
a. Hollandaise sauce c. white sauce b. savory butter d. veloute sauce
20. Which of the following is not a thickening agent?
a. dairy cream c. flour b. egg d. spices
Module 4th yr | Lesson 2 5
LESSON 1:
PREPARING STOCK REQUIRED FOR MENU ITEMS INTRODUCTION The lesson deals with the classification of ingredients used in the standard recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also deals with the selection of stocks, conveniences and substitute products and the common problems and how to identify and rectify them.
ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standard recipes and enterprise standards.
2. Varieties of stocks are produced according to enterprise standards. 3. Clarifying agents are used appropriately in preparing stocks. 4. Convenience products are used appropriately.
DEFINITION OF TERMS
Information Sheet 1.1 STOCKS Stocks are great enhancement of flavor in food. The most basic food preparation is that of quality stocks. They are made by simmering meat, poultry, seafood, and vegetables in liquid to attract flavor, color, body, aroma, and nutrient values. A very flavorful liquid that is carefully and properly made can produce a variety of products. It can be used as a basic in soups, sauces and other preparation. Its taste should be definite to allow ready identification, but it should not be too strong to compete with other dish.
stock a liquid in which meat fish and sometimes vegetables have
been cooked
clarification to make or become clear
fumet the savory color of meat while cooking
savory a hardy, annual aromatic culinary herb of the mint family
poach to cook food in a hot liquid in such a manner that it retains its
original shape
aromatic having a smell of fragrant spicy
simmer to cook very gently in water just below the boiling point
skim to remove floating water from the surface with a ladle
mirepoix a mixture of vegetable, herbs, and spices with or without meat,
used to enhance flavor of meat, fish and shell fish.
Module 4th yr | Lesson 2 6
A. Types of Stock
1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish
bones. The aromatics in water are appropriate to extract the water-soluble proteins that provide flavor and body. It is a clear and colorless liquid.
2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal, or game through roasting with aromatic vegetables. It is an amber liquid.
3. Fumet is made with fish bones in which bones and mirepoix are allowed to
cook before the liquid is added. The technique is known as sweating method. It is a highly flavored stock.
4. Court Bouillion is an aromatic vegetable broth that is commonly used for
poaching fish but it may also be used for cooking vegetables that are supposed to be served chilled or a la grecque. It usually has wine or vinegar.
5. Remoullage is made from bones that have already been used. This stock is
less strong. It is a second stock which is usually reduced to make a glaze. 6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe
used as a basis for soup, stew, and braises, but it can also be used as a soup. 7. Jus is a rich, lightly reduced stock used as a source for roasted meat. This
is done by deglazing the roasting pan, then reducing to achieve the rich flavor desired.
8. Ham stock made from ham hocks
9. Prawn stock made from boiling prawn shells
10. Vegetable stock made from vegetables 11. Master stock a special Chinese stock used primarily for poaching meats,
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics. 12. Glace viande a stock made from bones, usually from veal, that is highly
concentrated by reduction. Information Sheet 1.1 B. Rules for Preparing Stocks
1. The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water. 2. Stocks are simmered gently, with bubbles just breaking the surface, and not
boiled. If a stock is boiled, it will be cloudy. 3. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are reduced to make soups and sauces. 4. Meat is added to the stock before the vegetables and the scum that rises
to the surface is skimmed off before further ingredients are added.
Module 4th yr | Lesson 2 7
C. Ingredients of Stock
1. Bones the flavor of the stock comes from the cartilage and connective
tissues. 2. Mirepoix a combination of onion, carrots, celery and sometimes other
vegetables (carrot skins and celery end.) 3. Herbs and Spice their use depends on availability and local traditions
(The bouquet garni for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Example of this are parsley, bay leaves, and thymes).
D. Flavoring Agents
1. herbs
2. flavor enhancers 3. oil extract
E. Convenience and Substitute Products
1. bouillon cubes or powder 2. flavoring enhancer 3. flavoring packs sinigang, ginisa mix
F. Clarifying Agent
1. chopped lean meat 2. egg whites 3. mirepoix 4. herbs and spices 5. acidic ingredients (tomatoes, wine, lemon juice) 6. egg shell
SELF CHECK
Direction: Read the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.
1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
a. glaze c. stock
b. water d. sauce
2. Which of the following stocks use veal bone as its main ingredient?
a. brown stock c. prawn stock b. white stock d. ham stock
3. What kind of stock uses fish as its main ingredients?
a. brown stock c. glace viands b. fish stock d. ham stock
Module 4th yr | Lesson 2 8
4. What stock uses chicken bone as its main ingredient?
a. fish stock b. ham stock c. prawn stocks d. white stocks
5. Which one is the easiest to prepare?
a. brown stock c. white stock b. fish stock d. vegetable stock
REFERENCES
Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS
4th Edition
POULTRY STOCK
TOOLS AND EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove ladle knife chopping board mortar and pestle strainer
4lbs 1 large 2 - 3 large 3 - 4 pcs. 6 8 cloves 1tbsp
chicken or turkey parts or meaty bones onion chopped carrots chopped celery (the leafy top parts are great for stocks as well) chopped garlic gloves whole black pepper corn
PROCEDURE:
1. Put all your ingredients into a pot and simmer to about two hours. 2. Periodically skim off the foam as it rises to the top of your pot. 3. When finished cooking, strain the broth and refrigerate for a few hours. Any
fat in the broth will congeal at the top and can be easily strained off. 4. Your stock is now ready for use or for the freezer.
Module 4th yr | Lesson 2 9
VEGETABLE STOCK
TOOLS AND EQUIPMENT INGREDIENTS
QUANTITY DESCRIPTION
casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer
1 large 2 medium 6 sticks 4 pcs. 2 tsp. 3 liters
carrot chopped onions, chopped celery, chopped bay leaves peppercorns water
PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncovered 1 1/2 hrs.
3. Strain.
BEEF STOCK
TOOLS AND EQUIPMENT INGREDIENTS
QUANTITY DESCRIPTION
casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer
2kg 2 bulb 2 sticks 2 large 1 bouquet garni 1pc. 1/8 tsp. 1 tsp. 3 pcs. 1 cloves
meaty beef bones onions, chopped celery, chopped carrots, chopped sachet con-training bay leaf thyme peppercorns parsley stem garlic
PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncovered, 3 hours. Add extra water if needed.
3. Simmer further, uncover 1 hour, strain
Module 4th yr | Lesson 2 10
4. Simmer uncover, 1 hrs. Strain.
CHICKEN STOCK
TOOLS AND EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer
2kg 2 pcs. 2 pcs. 2 sticks 2pcs. 2 tsp. 5 liter
Leftover bones and skin from a cooked or raw chicken carcass carrot chopped onions, chopped sticks celery bay leaves peppercorns water
PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncover, 2 hours. Add extra water if needed.
Activity Sheet 1.5
STOCK
TOOLS AND EQUIPMENT INGREDIENTS
QUANTITY DESCRIPTION
casserole stock pot gas or electric stove ladle knife chopping board mortar and pestle strainer
2kg 2 cloves 2 sticks 2 pcs. 3 liters
fish bones onions, chopped celery, chopped bay leaves water
PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncover, 20 minutes to 1 hour, strain.
Module 4th yr | Lesson 2 11
Activity Sheet 1.6
BASIC BROWN STOCKS
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
stockpot stove measuring cup measuring spoon wooden spoon roasting pan oven
5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc.
1 pc. 1 pc. 6-8 stems 2 pcs.
bones (veal or beef) water (cold)
Mirepoix
onions chopped carrots chopped celery chopped tomatoes bayleaf
dried thyme peppercorn parsley cloves
PROCEDURE:
1. Brown the bone in a roasting pan in a hot oven 400 F .
2. Remove bones from pan and place in a stock pot.
3. Cover with water and bring to simmer. Skim and let stock
continue to simmer.
4. Drain and reserve the pot in a roasting pan. Deglaze the pan
with water and add to stock pot.
5. Toss the mirepoix with some of the reserve fat and brown well
in the oven.
6. Add the brown mirepoix to the stockpot
7. Continue to simmer, skimming the surface as necessary.
8. Strain to several layers of cheese cloth.
9. Cool the stock and refrigerate.
Module 4th yr | Lesson 2 12
Activity Sheet 1.7
BASIC WHITE STOCKS
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
stockpot stove measuring cup measuring spoon wooden spoon refregirator strainer
5-6 kg. 10-12 liters 500 g. 250 g. 250 g 500 g 1 pc.
1 pc. 1 pc. 6-8 stems 2 pcs.
bones (veal or beef or chicken) water (cold)
Mirepoix
onions chopped carrots chopped celery chopped tomatoes bayleaf
dried thyme peppercorn parsley cloves
PROCEDURE:
1. Blanch the bone, place in the stock pot cover with cold water
bring to boil. Drain and rinse.
2. Place the bone on a stock pot and cover with cold water. Bring
to a boil and reduce heat to simmer, and skim the sum.
3. Add the mirepoix.
4. Simmer for the required length of time skimming the surface as
necessary.
5. Strain to several layers of cheese cloth.
6. Cool the stock and refrigerate.
SELF CHECK
Direction: Prepare a mis en place for the ingredients and utensils and perform the following:
1. White stock 2. Brown stock
RESOURCES:
Tools and Equipment
stock pot with cover knife measuring spoon soup ladle cutting board measuring cups soup bowl
Module 4th yr | Lesson 2 13
Ingredients of stocks
meat (pork, chicken, veal, beef) fish vegetables flavorings (bouillon cubes, sinigang mix)
seasonings ( salt, spices) herbs
REFERENCES
Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS 4th Edition
Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition
LESSON 2
PREPARING SOUPS REQUIRED FOR MENU ITEMS
INTRODUCTION This lesson deals with the preparation and presentation of soup using vegetable garnishes and accompaniments, including the culinary terms used for different kinds of soup, and criteria for evaluation.
ASSESSMENT CRITERIA:
1. Appropriate ingredients are selected and assembled to prepare soups including stocks and prepared garnishing.
2. Varieties of soups are prepared according to enterprise standards. 3. Clarifying, thickening agents and convenience products are used whenever
appropriate. 4. Soups are evaluated for flavor, color, consistency and temperature. 5. Soups are presented at the right temperature in clean service ware without
drips and spills, using suitable garnishes and accompaniments.
DEFINITION OF TERMS
broth a fluid food made by boiling meat and vegetable in water
consomm a clear soup made of meat and sometimes vegetables
boiled in water.
chowder a soup usually of clams or fish stewed vegetables often in
milk.
bouillon a clear soup from beef, chicken, and other meat.
bchamel sauce a white sauce made of cream, butter, flour and
flavored with onion and seasoning.
Module 4th yr | Lesson 2 14
Soup Information Sheet 2.1
SOUP
Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to enhance flavor and to reduce the use of salt. Kinds of Soups:
1. Clear soups are clear, flavorful broths that are amber to brown in color. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing broths. 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 consomm. 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 consomm is crystal clear, has a good body, amber to brown in color and completely fat-free.
Bouillon a clear soup from beef, chicken or other milk
Consomm a clear soup made from chicken and veal and sometimes boiled water.
Broth made from vegetables and meat stock 2. Thick soup is a cream soup based on bchamel sauce and is finished with
a heavy cream. A bchamel 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
scum a firmly layer of impure matters on the surface of a liquid
veloutes a rich white sauce made by thickening chicken or veal
stock with flour and water.
stew to simmer or boil in a small quantity of liquid.
Module 4th yr | Lesson 2 15
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
Thick soup (depends upon the thickening agent)
Purees vegetable soup thickened with starch
Bisques made from pureed shellfish thickened with cream.
Cream soup thickened with bchamel soup.
Veloutes soup thickened with egg, butter and cream.
Chowder soup made from fish, clam or vegetables like corn, potatoes; and spinach thickened with butter milk and flour.
Information Sheet 2.1
B. Other types of soup 1. Dessert soup
a. Ginataan a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold.
b. Osheriku a Japanese asuki beans 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. Cold soup are variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
4. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.
C. Other thickening agents
1. rice 2. flour 3. grain 4. corn starch
D. Ingredients of soup
Meat (chicken, beef, pork, lamp, fish)
Salt
Pepper
Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
Onion
Garlic
Water
Eggs
Cornstarch
Seasoning (MSG, convenience products)
Butter
Cream
Module 4th yr | Lesson 2 16
Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
SELF CHECK
Direction: Read the question carefully and choose the letter of the correct answer. Write your answer in your test booklet.
1. Which of the following is a clear soup?
a. bouillon c. cream b. bisque d. puree
2. What substance is added that gives taste to the food? a. decoration c. seasoning
b. flavoring d. thickening
3. What type of soup can be served either hot or cold? a. ancient soup c. dessert soup b. cold soup d. fruit soup
4. What utensil is appropriate in serving hot soup? a. bowl c. soup bowl b. basin d. tray
5. What makes a soup appetizing?
a. garnish c. taste b. ingredients d. all of the above
REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD SAFE KITCHEN
pp. 50 60
Module 4th yr | Lesson 2 17
Activity Sheet 2.1
CREAM OF POTATO SOUP
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board strainer saucepot measuring cup
measuring spoon wooden spoon soup ladle
cup kg 3 cup 2 bulb 1 whole 2 cup cup
tsp. 2tbsp. tsp. 1 c
chopped bacon potatoes water onions, chopped chicken bouillon cube hot water butter
pepper Gold Medal all-purpose flour salt all-purpose cream
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sere the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding cup of the potato-chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once. Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desired consistency. Serve with sprinkled bacon bits.
Module 4th yr | Lesson 2 18
Activity Sheet 2.2
CONSOMME A LA MADRILENE
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon soup ladle
1kg. kg 3 liter 3 large 2 cloves 2 stalks 3 1 tbsp.
6 2 1 clove 1pc 3 large 3 2 cup 2tbsp tsp
Lean beef, cut in 3 portion bone marrow cold water carrots, cut up onion, stuck with 3 cloves celery w/leaves. leeks, sliced lengthwise and wash salt
peppercorns spring parsley pinch thyme clove garlic bay leaf egg whites, beaten crushed eggshells tomato puree finely chopped onions dried basil
PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels, if necessary, to remove the remaining particles and reserve the meat for another purpose.
4. To clarify the consomm, return it to the heat and add beaten egg whites and eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness of cheesecloth.
6. Pour 6 cups of consomm into a saucepan and reserve the remainder for another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove
from the heat and strain through cheesecloth. 8. Serve hot.
Module 4th yr | Lesson 2 19
Activity Sheet 2.3
EGG DROP SOUP
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon
soup ladle
6 cups 2 tbsp. 2 tbsp. tsp. 2 large 1 tbsp 2 tbsp 1/8 tsp 2 large 1 tbsp.
prepared basic chicken stock light soy sauce sherry white pepper salt egg whites sesame oil Maya cornstarch eggs scallions , thinly sliced
PROCEDURE:
1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy
sauce, sherry, pepper, and salt. 2. Beat the egg whites lightly. Drizzle into the chicken broth mixture 3. Mix the cornstarch with the remaining cup chicken stock until lump free.
Add to the soup. Stir in the sesame oil garnish with scallions and serve hot.
Activity Sheet 2.4 CREAMY CARROT SOUP
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer
measuring cup measuring spoon wooden spoon soup ladle
22 grams 1 medium 3 strips 600 grams 1 pc cup dash
butter onion, chopped bacon, chopped carrots, cubed small chicken cube cream salt/ pepper
Module 4th yr | Lesson 2 20
PROCEDURE:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over
heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat,
cover, simmer for about 30 minutes or until carrots are tender. Remove
saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stirring constantly without
boiling.
5. Season with salt and pepper. Serve hot
Activity Sheet 2.6
CHICKEN AND CORN CHOWDER
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle
200 grams 1 tsp. 1 pc 1 pc 6 cup 6 strips cup cup cup 7 cup cup 1 can
butter salt carrot onion, sliced water bacon strips chopped onion cubed celery cube carrot chicken stock gold medal all-purpose flour small corn kernels
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a
boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into
cubes. Set aside.
Module 4th yr | Lesson 2 21
3. In a saut pan, put bacon strips. Cook until brown. Set aside cooked bacon
strips.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepot, using the bacon drippings, saut onions until soft. Add
chicken meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May be served with parley-garlic bread bacon at the side.
Activity Sheet 2.7
CLAM CHOWDER
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
casserole stockpot with cover gas or electric stove knife chopping board mortar and pestle strainer measuring cup measuring spoon wooden spoon soup ladle
3 cup 4 tbsp. cup 1 cup 1 tsp. cup tsp. cup 1 cup 4 tbsp.
clams (halaan ) flour milk (evaporated ) potatoes, diced salt onion chopped ground peper bacon, cut into small pieces clam broth margarine or butter
PROCEDURE:
1. Wash then steam clams (halaan). Set clam meat aside.
2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough
water to cover. Cook potatoes until tender. Set aside.
3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a
saucepan.
Module 4th yr | Lesson 2 22
4. Add flour and blend well. Stir in milk and cook until thick. Combine potato
mixture white sauce and clams.
5. Thin mixture with clam broth. Season to taste.
Activity Sheet 2.8
THICK SAUCE
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove measuring cup
measuring spoon wooden spoon wire whisk
4 tbsp. 1 cup 4 tbsp
margarine or butter evaporated milk flour
PROCEDURE:
1. Melt butter or margarine in a saucepan.
2. Add flour and blend well
3. Stir in milk and cook until thick.
SELF CHECK Direction: Plan a laboratory activity and evaluate your finished product, using the given score sheet.
Criteria for Evaluating Soup
I. Products: Good
(3) Fair (2)
Poor (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
Module 4th yr | Lesson 2 23
II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the ingredients
b. use only the proper and needed utensils and dishes
c. use time-saving techniques and devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking, use of clean apron, hair nets, hand towel and
pot holder
b. Sanitary handling of food
3. Conservation of nutrients a. proper preparation and cooking procedures
b. following the recipe correctly
Score: (maximum 42 points)
Comments:
RESOURCES:
Tools and Equipments:
soup kettle with cover
cutting board
measuring spoon
soup ladle
bowl
knife
measuring cup
wooden spoon
stove
Ingredients of Soup:
thin soup
thick soup
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD SAFE KITCHEN PP. 50 60
Module 4th yr | Lesson 2 24
LESSON 3
PREPARING SAUCES REQUIRED FOR MENU ITEMS
INTRODUCTION This lesson deals with the classification of sauces, common culinary terms on sauces, different thickening agents for sauces, bases for a variety of sauces and common problems on sauces.
ASSESSMENT CRITERIA:
1. Varieties of hot and cold sauces are prepared from classical and contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces. 3. Variety of thickening agents and convenience products are used
appropriately. 4. Sauces are evaluated for flavor, color and consistency. 5. Problems are identified and solved in accordance with enterprise
policy.
DEFINITION OF TERMS
Information Sheet 3.1
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. Kinds of Sauces:
1. Brown a roux-based sauce made with margarine or butter, flavor and
brown stock. (Romesco Sauce)
roux - a melted butter mixed with brown flour for thickening soup and
grains.
drippings - the juice that drips from roasting or baking meat or a sauce
made from it.
spice - an aromatic, pungent vegetable substance used to flavor food and
beverages.
seasoning - substance added to food that gives flavor and taste.
Module 4th yr | Lesson 2 25
2. Butter a sauce made from melted butter or margarine to which seasonings are added. (Caf de Paris)
3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or salad oil and egg.
4. Tomato a sauce made with tomatoes and seasoned with spices and herbs. 5. Vinaigrette a sauce made from a blend of salad oil, vinegar and seasoning. 6. White sauce a roux-based sauce made with margarine or butter, flour and
milk, cream or light stock. 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. Four 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 ingredient is rich chicken broth, thickened with flour and enriched with butter and seasoning and sometimes cream.
3. Hollandaise - Its the three basic ingredients are butter, eggyolk and lemon juice with seasoning for accent.
4. Savory butter- Its the basic ingredient is butter which is creamed and blended with some other ingredients such as lemon for lemon butter, pounded lobster or shrimp for lobster and shrimp butter to give its individual flavor.
C. Thickening Agents
1. Starch 3. eggs 5. flour 7. cornstarch 2. cream 4. rice 6. grains 8. water
D. Common Problems in Sauce 1. discarding 3. poor texture 5. oil streaking 2. oiling-off 4. synersis (weeping)
SELF- CHECK
Direction: Answer the following questions on your test booklet.
1. Why are sauces important in a dish?
2. What are the differences and similarities of brown sauce and a white
sauce?
3. Enumerate and differentiate the kinds of sauces
REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD SAFE KITCHEN
pp. 50 -60
Module 4th yr | Lesson 2 26
Activity Sheet 3.1
SUGGESTED RECIPE:
Sauces Blanches (White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1 tbsps. 1 tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps 1 cup
Souffl Sauce 2 tbsps. 2 tbsps. 1 cup
PROCEDURE:
1. Heat liquid (milk or stock or mixed) as you make the roux. 2. Melt butter over low heat. Then add flour stirring with a wooden spoon
or whisk for 2-3 minutes (Roux) 3. Take pan off the heat and add hot liquid gradually. Stir constantly with
a whisk until smooth. For a golden roux, roast flour lightly first before adding butter.
4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until thickened.
5. Skim sauce made with stock, season with salt, white pepper and nutmeg.
6. Put thin layer of milk, cream or butter on top. Cover.
Activity Sheet 3.2
SWEET AND SOUR SAUCE
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
non-stick pot
gas or electric stove
wooden spoon
measuring spoon
measuring cup
1/3 cup
1/3 cup
tsp.
1 tsp.
8 oz.
2 tbsp.
2 tsp.
white vinegar
white sugar
ginger
soy sauce
pineapple tidbits, drained
ketchup
cornstarch
Module 4th yr | Lesson 2 27
PROCEDURE:
1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high,
stirring constantly until all sugar has been dissolved.
2. In a small cup, mix the cornstarch with just a little water so that it is
dissolved.
3. Boil the sauce and then add the cornstarch and stir until thick.
4. Refrigerate and is ready to use in a stir-fry dish.
SELF- CHECK
Direction: Plan for a laboratory activity prepare white sauce,(thin, medium, thick). Evaluate your finished products using the score sheet.
CRITERIA FOR EVALUATING SAUCES
I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. attractive and appealing to appetite b. pleasing and has a good color combination c. ingredients cooked just right d. correct consistency not mushy/
very thick/thin consistency
_________ _________ _________ _________
_________ _________ _________ _________
________ ________ ________ ________
2.Palatability a. delicious b. tastes just right
_________ _________
_________ _________
________ ________
3.Nutritive Value a. highly nutritious
_________
_________
________
II. Procedure:
1. Use of Resources: a. working table is kept orderly
while preparing the ingredients
b. used only the proper and
needed utensils and dishes c. used time-saving techniques
and devices
2. Cleanliness and Sanitation a. well-groomed and properly
dressed for cooking, use of clean apron, hair nets, hand towel and pot holders
b. sanitary handling of food 3. Conservation of Nutrients
_________ _________
_________ _________ _________
_________ _________
_________ _________ _________
________ ________
________ ________ ________
Module 4th yr | Lesson 2 28
a. proper preparation and cooking procedures
_________ _________
_________ _________
________ ________
SCORE: (maximum of 42 pts.)
COMMENTS:
RESOURCES:
Tools and Equipment:
sauce pan rotary beater wooden spoon bowl
measuring cups measuring spoon
Ingredients for Sauce
butter flour milk salt
water
REFERENCES: The Major Kitchen Culinary Arts Center; MANAGING A FOOD SAFE KITCHEN
pp. 50 -60
LESSON 4
STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES
INTRODUCTION
The lesson deals on the storing and reconstituting of stocks, soup, and sauces.
ASSESSMENT CRITERIA:
1. Stocks, sauces and soups are stored properly to maintain optimum
freshness and quality.
2. Stocks, sauces and soups are reconstituted to appropriate standards
of consistency.
Module 4th yr | Lesson 2 29
DEFINITION OF TERMS Information Sheet 4.1
Storage of Soup, Stocks and Sauces
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the point that the stock will cool sufficiently within two hours and may warm everything else in the refrigerator. A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. After leaving it uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside down plate to prevent evaporation which would cause the stock to become too concentrated. Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days.
Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-born illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature.
Storing Equipments
1. Glass/Plastic Container 2. Stock pot 3. Refrigerator
Ways to Reconstitute Stocks
1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows: Set the pot in a sink with blocks, rack or some other object under it.
This is called venting. This allows cold water to flow under the pot or as around it.
Run cold water into the sink, but not higher than the level of the stock.
reconstitute to add appropriate amount of water to sauce or soup. sauce a thickened liquid used to flavor and enhance other food
Module 4th yr | Lesson 2 30
Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cool stock can spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will keep for several months.
To reconstitute stock, water, and other liquid like evaporated milk,
coconut milk fruit juices may be added.
Ways to Reconstitute Stocks, Sauce and Soup
1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices
SELF- CHECK
Direction: On a separate sheet, answer the following questions
1. Why should we avoid placing hot stock and soups in the refrigerator?
2. What are some ways to reconstitute stocks and sauces?
REFERENCES:
Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS pp. 190 - 195
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007 pp. 154
Module 4th yr | Lesson 2 31
Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING MEAT
Module No.: 2 Module Title: Selecting, Preparing, Cooking, and Storing Meat
Nominal Duration: 50 Hrs.
Republic of the Philippines
Department of the Education PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
Module 4th yr | Lesson 2 32
SELECTING, PREPARING, COOKING, AND STORING MEAT
Module Title: SELECTING, PREPARING, COOKING AND STORING MEAT
Module Introduction: This module covers the knowledge, skills, and attitudes required in selecting, preparing, cooking, and storing meat in a commercial kitchen or catering operation. Expected Outcome: After completing the module, you should be able to: 1. select quality meat. 2. prepare and portioning of meat. 3. cook and present meat cuts for service; and 4. store meat
PRE-TEST
Direction: Read the following questions carefully and choose the letter with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
a. calf b. deer c. hog d. sheep
2. Which of the following market forms of meat does not undergo chilling? a. fresh meat b. cured meat c. frozen meat d. processed meat
3. What part of the meat helps you identify the less tender cuts?
a. bone b. fat c. flesh d. ligament
4. What part of the meat has the greatest amount of quality protein? a. Bone b. Fat c. Flesh d. Ligament
5. Which of the following meat cuts requires long and slow cooking
temperature? a. less tender b. tender b. slightly tough d. tough
Module 4th yr | Lesson 2 33
6. A long bladed hatchet or a heavy knife used by a butcher. a. butchers knife b. chopper knife c. cleaver knife d. set of slicing knife
7. Which of the cooking methods does not belong to dry heat
method? a. baking b. pan broiling c. roasting d. stewing
8. When meat is cooked in steaming liquid in which bubbles are
breaking on the surface, this cooking method is ____________.
a. boiling b. broiling c. roasting d. stewing
9. An oil-acid mixture used to give flavor and to tenderize meat.
a. brine solution b. marinade c. soy sauce and vinegar d. salt and calamansi
10. Which of the following tools is used for carving?
a. cleaver knife b. fork c. platter d. razor knife
LESSON 1
SELECTING MEAT
INTRODUCTION The lesson deals with the different classifications of meat, its market forms, cuts and their characteristics, nutritive content and food values, the appropriate
trade names and culinary terms in accordance with standard meat cuts, handling, and waste minimization of meat leftovers.
ASSESSMENT CRITERIA:
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal are selected as required for menu items.
2. Offal and fancy meats are selected as required for menus. 3. Leftovers are used to minimize waste. 4. Low cost cut meat products are selected when and where appropriate.
Module 4th yr | Lesson 2 34
5. The best supplier for quality and price are selected according to enterprise requirements.
6. Appropriate purchase and storage techniques are used to minimize wastage.
DEFINITION OF TERMS:
Information Sheet 1.1
MEAT Meat refers to animal parts that are used as food. Edible organs and glands
of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe, and small intestines. Meats should be loosely wrapped and stored under refrigeration. They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. The chef should separate the different kinds of meat to prevent cross-contamination. Meats should be wrapped in air-permeable paper such as butchers paper because air-tight containers promote bacteria growth that could result in spoilage or contamination. Variety meats and uncured pork products that have short shelf lives should be cooked as soon as possible after they are received.
Meats that are stored at the proper temperature and under optimal conditions
will last without unnoticeable quality loss for several days. Inspection of all meats is mandatory. After fresh meat has been inspected by
an authorized inspector or veterinarian and is declared wholesome and fit for human consumption, it may already be classified into grades. Quality conformation and finish of the carcass is the basis for grading. Quality includes tenderness, juiciness and palatability. The shape, form or general outline of the side or the whole carcass is the conformation. If there is a high meat to bone ration and a high percentage of the tender cuts, it means a good conformation. Finish refers to the quality, amount, and color of the fat within and around the muscle.
Market forms of meat are those cuts of meat that are ready for sale. Some cuts are fully boned and trimmed before they are ready for sale. Meats can be sold fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-legged
animals, they have the same number of bones mals, same number of bones with the same shapes in the same plates.
slaughter to butcher an animal for food. wastage - loss by use tender cut part of meat that requires less period of cooking tough cut part of meat that requires longer period of cooking vermin small animals such as rats and mice which cause problems to
humans by carrying disease and damaging crops or food.
Module 4th yr | Lesson 2 35
Tips on Buying the Right Kind of Meat
1. Buy meat where proper hygiene and sanitation is observed by the handler.
For instance, check the meal stalls cutting table. The table must be smooth, free from crevices and kept clean at all times. See that dust and vermin are kept away from the meat stalls.
2. Look for the inspected-and passed stamped marks, especially in big cuts of
meat. It pays to go to your favorite suki in the market while the butcher is still cutting the beef carcass into retail cuts. This will more or less help in the identification of the carcass, whether its really cows meat or carabaos or horses.
3. Know the different meat cuts that are needed in your menu. Select meat for
specific use. For example, shank and brisket for stew. The tender portion is the tender cuts that lie along the back. The less tender cuts are those involved in the excessive movements of the animal such as the leg, shoulder and neck. Remember that young animals are porous and red while white in older animals.
4. Check if the beef is fine, bright red in color with yellow fat and free from slime
and off-odor. Avoid brightly off-colored meat as this indicates the use of artificial coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence. Dont buy pre-grounded beef or pork.
6. Buy refrigerated meat in places where refrigeration facilities are available. 7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
8. Thawed meat must be cooked immediately.
9. When storing meat to be frozen, package in convenient family size units and identify properly as to the kind of meat cuts and date of purchase.
10. Store packages correctly in the refrigerator. Refrain from overloading the
freezer and provide space for the air to circulate inside the freezer.
11. Freeze quickly at zero or lower temperature. Beef should not be kept frozen for more that 12 months, while pork should not over 6 months. Frozen meat is just as good as fresh meat provided it is properly handled.
12. The use of pressure cooker, if available, shortens cooking time thereby saving
fuel and improves the tenderness of the meat.
Module 4th yr | Lesson 2 36
Information Sheet 1.1
Different Classification of Meat
Sources Meat Age
1. Hog on pig Pork 4 to 6 month old
2. Calves on young cattle Veal 1 to 3 years old
3. Cow (adult) Beef 3 years old and above
4. Deer Venison -
5. Carabao Carabeef 3 years old above
6. Goat Chevon -
7. Young sheep Lamb Not less than 1 year old
8. Sheep (adult) Mutton 3 years old and above
Information Sheet 1.1Market forms and source of Beef Cuts
Module 4th yr | Lesson 2 37
Market forms and Source of Pork Cuts
Market Forms of Meat
1. Fresh meat - meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets. 2. Chilled meat meat that has been kept to a temperature just above freezing at 1-3C within 24 hours after slaughter. This is available in supermarkets and specially meat shops.
3. Frozen meat - meat cuts frozen to a temperature of -2C. Imported meat is sold in this form, and texture is stone hard.
4. Cured meat - are meat products that have been treated with curing agent. Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat, but also preparations that are frozen such as frozen meat pies, rolled meats and others in the convenience food shelves.
Module 4th yr | Lesson 2 38
MEAT CUTS
Types of meat cuts and their characteristics
1. Tender cuts of meat - taken from the parts of the animal where the muscles are not well-exercised and are fleshy. Example: sirloin, porterhouse, t-bone, prime ribs, tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle parts of a live animal. Example: chuck, flank, rumps, hock, neck feet and shoulder.
3. Tough cuts meat that requires a longer cooking period over low heat.
Nutritive Content and Food Values of Meat Lean meat supplies great amount of high quality protein with an average of
18% of the meat. It contains all the essential amino acids. It is also a good source of phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also present in meat. The amount of energy (calories) supplied by meat varies with the fat content of animal species. Handling of Meat Fresh meat spoils quickly, so it must be stored immediately. If the animal is slaughtered and handled in a sanitary manner, there is no need to wash its meat before storing, wipe the surface with a damp cloth to remove dirt on surface. Make sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking into individual wrap. This way, you avoid refreezing portions that will be cooked at a later time and avoid bacteria to grow. Waste Minimization of Meat The correct way of purchasing or buying meat is important to minimize waste.
Here are some guidelines to consider: 1. Know the desirable characteristics of each type of meat. 2. Look for the stamp of BAI which indicates that it was inspected. 3. Consider the form or cut you need. 4. Check the thickness and distribution of fat inside and outside of meat. 5. Make sure it does not have foul odor. 6. Choose young animals for more tender meats. 7. Check whether the flesh of beef is red in color and pork is pink.
SELF- CHECK
Direction: In a whole sheet of paper answer the following questions
1. What is the significance of connective tissues to the live animal, cooking
method and eating quality of meat?
2. List common meat dishes and indicate the meat cuts used for each of these.
Module 4th yr | Lesson 2 39
3. What are the factors that affect meat tenderness? Juiciness?
4. What are the safety concerns that should be addressed when purchasing and preparing meat dishes Direction: Visit a public market and observe each type of meat. Using the chart, write the correct indicator of each type of meat. (Group Activity)
Criteria for Selecting Good Quality Meat
Characteristics Pork Beef
1. Color of Meat
2. Odor
3. Color of fat
4. Texture of Meat
5. Flesh
RESOURCES:
Fresh pork
Fresh veal
REFERENCES:
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993, pp. 87-89
Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, PP. 33-34 De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999,
PP. 231-253
LESSON 2
PREPARING AND PORTIONING MEAT
INTRODUCTION The lesson deals with the uses and characteristics of various knives for cutting meat, preparation techniques of meat cutting, and use of appropriate marinade.
ASSESSMENT CRITERIA:
1. Suitable knives and equipment are selected and used prior to meat preparation.
2. Meat cuts are prepared and portioned according to menu requirements.
3. Suitable marinades are prepared and used appropriately for a variety of meat cuts.
Module 4th yr | Lesson 2 40
DEFINITION OF TERMS:
Information Sheet 2.1
Cutting Tools, Their Uses and Characteristics Knives are used for cutting, chopping, slicing. They are the most important tools in the kitchen.
1. Butchers knife is used to section raw meat.. It can be used as a cleaver to separate small joints or to cut bones. Butchers knives are made with a heavy blade with a saber or flat grind.
2. French knife is used to chop, dice, or mince food. Heavy knives will have a saber or flat grind.
3. Roast beef slicer is used to slice roasts, ham, and thick, solid cuts of meats. The thin, light blade will have a concave or hollow grind.
4. Boning knife is used to fillet fish and to remove raw meat from the bone. It will have a concave grind on a thin, light blade.
Butcher Knife with 10-inch
(25cm) blade and pointed tip
French Knife with 8-inch (20 cm) to 12-inch (30 cm) blade and pointed tip.
Roast Beef Slicer with 12-inch (30 cm) blade and rounded
tip.
Boning knife with 5-inch (12.7 cm) to 6-inch (15 cm) thin blade and pointed tip.
portion - a part of whole or to divide into parts marinade an oil-acid mixture used to give flavor and to tenderize
meat. suitable appropriate seasoning a spice for enhancing the flavor of food butcher a person who slaughters animals for food.
Module 4th yr | Lesson 2 41
Cooking Methods Suitable to Different Meat Cuts 1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method. a. Roasting the meat is cooked over live
coal or oven. Roasting Internal Temperature of Meat Rare 140F(60C) Medium155F(70C) 165F(75C)
Internal temperature of meat increase 2 to 3 Centigrade or 5 Fahrenheit during roasting period. High Heat Roasting:
1. Sear meat 240C or 475F for the first 15 minutes until crusted on the outside.
2. Roast at 180C or 350F for remaining time.
Bone-in per 500g Boneless per 500g
Rare 10 12 mins 8 10 mins
Medium 12 15 mins 10 12 mins
Well done 15 18 mins 15 18 mins
For tenderloin roast whole fillet cook at 240C (475F) at seven
minutes per 500 g. for rare and 10 minutes 500 g. for medium French standards for degrees of doneness of meats use slightly less
cooking times. Low Heat Roasting: This method uses the same cooking time for both boned and boneless roasts. Roast at 150C or 300F. Medium 20 25 per 500 g. Well done 30 35 per 500 g.
b. Pan broiling the meat is placed in a hot frying pan over the sources of heat instead of under it.
Module 4th yr | Lesson 2 42
c. Broiling Cooking by radiant heat. Food is placed on a rack either below or between the gas or electric heat source. The rack is positioned 3 to 6 inches from the heat source, depending on the type and intensity of the heat d. Pan frying Cooking in a moderate amount of fat in a pan over moderate heat.
Grilling or Pan Frying
Steak Names Thickness Rare Medium
Flank Steak - 1 3 4 mins/ side 4 5 mins Top Round 1 4 5 mins/ side 6 7 mins
Tenderloin 1 5 6 mins/ side 7 8 mins
Top Sirloin - 1 3 4 mins/ side 6 mins
Ribeye 1 3 4 mins/ side 6 mons 2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder
can be cooked through the dry heat method such as the following.
a. Boiling Cooking food in a liquid that is bubbling rapidly.
b. Braising a method of cooking that
combines cooking in fat with the addition of moisture. Food is browned in a small quantity of fat, and then cooked slowly in liquid in a covered utensil.
c. Stewing cooking in a small amount of water, either by boiling or simmering.
Module 4th yr | Lesson 2 43
Meat Marinade
A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat are soaked to absorb flavors and become tender before cooking A marinade makes meat better by adding moisture, increasing tenderness and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork, poultry, fish or seafood.
SELF- CHECK Direction: Answer the following:
1. Enumerate marinades for beef and their uses in various cuisines. 2. List marinades for pork and the cooking processes to be used.
REFERENCES: Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
Activity Sheet 2.1 SUGGESTED RECIPES:
SWEET MARINADE
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
knife chopping board measuring cup measuring spoon wooden spoon mixing bowl
1 cup 1/3 cup 1/3 cup cup 2 cloves 1 teaspoon teaspoon
crushed pineapple soy sauce honey cider, vinegar garlic, minced ginger powder powered cloves
Prep Time: 6 minutes PROCEDURE:
Mix all ingredients together and use immediately. The marinade can be stored in airtight container for up to 7 days.
Activity Sheet 2.2
Module 4th yr | Lesson 2 44
TASTY BEEF MARINADE
TOOLS AND EQUIPMENT INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
cup 4 tbsp. 2 stalk 2 tbsp. 2 tbsp. tsp. cup 2 tsp. 5 large
soy sauce sugar green onions, minced grated fresh ginger sesame oil ground pepper vinegar sesame seeds, toasted and garlic cloves, minced fine crushed to a paste
PROCEDURE: Combine all ingredients with sugar in a jar with tight fitting lid. Shake well before using. Best for marinating or for grilled Korean (bulgog).
SELF- CHECK Direction: Below is the chart of beef cuts. Label each cut or part correctly by using the beef chart
REFERENCES:
1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237 2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
LESSON 3
COOKING AND PRESENTING MEAT CUTS FOR SERVICE
INTRODUCTION The lesson deals with the preparation and cooking of meat for service, carving using appropriate tools and techniques.
ASSESSMENT CRITERIA:
1. Appropriate cooking methods are identified and used for meat cuts. 2. A variety of primary, secondary and portioned meat cuts are cooked
and presented to standard recipe specifications.
Module 4th yr | Lesson 2 45
3. A variety of offal are cooked and presented according to standard recipes.
4. Meat cuts are portioned and served according to menu requirements. 5. Meats are carved using the appropriate tools and techniques
considering: 1. Meat structure 2. Bone structure
DEFINITION OF TERMS Information Sheet 3.1 Meat is cooked for various reasons. It improves the palatability, quality, increase tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and the attractiveness of the original color, form, and texture; to destroy harmful organism and substances to ensure that food is safe for human consumption; and to improve digestibility.
Cooking Methods Using Various Meat Cuts and Meat Types
BEEF MEAT CUTS COOKING METHODS
Brisket Chuck Flank Fore shank Hind shank Loin end Plate Neck Ribs Round Rump Short loin
Punta Y Pecho Paypay Kampto on kabilugan Ken chi Ken chi Kadera Tadyang on liempo Leeg Castillas Pierna Corta Tapadera Kadera
Simmer, corned beef Braise, simmer, pot Roast Stew Stew, braise Stew, braise Broil, roast, steak Stew, fry, broil Fry, boil Broil, roast Braise, roast Braise, roast Broil, steak
PORK MEAT CUTS COOKING METHODS
Ham Shoulder Hock Leg Shank Sirloin Head Picnic Loin
Pigi Butt Pata Ken chi Ulo Kasim Lomo
Roast, broil, pan broil, fry Roast, broil, pan broil, fry Boil, stew, braise Braise, stew, boil Stew, braise, boil Roast, broil, fry Braise, stew
carve to decorate with designs cut on the surface. range length of cooking razor a sharpedged instrument used especially for shaving platter a large, shallow dish for holding and serving food.
Module 4th yr | Lesson 2 46
Broil, roast, fry Broil, roast, pan broil
LAMB MEAT CUTS COOKING METHODS
Fore shank Loin Shoulder Rib Hind Shank Leg Chops Ribs
Ken chi Lomo Butt Costillas
Stew, braise Roast, Broil Roast Stew, Braise Roast Steak Roast
ORGAN LOCAL NAME SOURCE SUGGESTED RECIPES OF
COOKING METHOD
Tongue Tripe Librilyo Liver Brain Heart Lungs Kidney Blood Ears Skin
Dila Tuwalya Libro-libro or tuwalya Atay Utak Puso Baga Bato Dugo Tenga Balat
Beef and Pork Beef Beef Beef and pork Beef and pork Beef and pork Beef and pork Beef and pork Pork and beef Pork and beef Pork and beef
Pastel de Lengua pie Meudo, goto, callos Kilawin Sarsa ng lechon Braise, kilawin, batchoy Misua soup Kilawin, batchoy Kilawin, bopis Batchoy, bopis Dinuguan Tokwa, kilawin Sitsaron
COOKING RANGE OF MEAT DISHES
APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT
CUT THICKNESS WEIGHT TOTAL MINUTES
TO COOK AT 350F
Beef
Club Steak Porterhouse Steak T-bone Steak Sirloin Steak
Ground Beef Patties
1-1 inches 1-1 inches 1-1 inches 1-2 inches
1-1 pounds 2-2 pounds 1-2 pounds 3-4 pounds pounds
15-30 20-35 20-30 20-35 15-25
Lamb
Chop Ground Patty
1-1 inches
3-5 ounces 4 ounces
1222
18
Ham Slice, Untenderized Slice, Tenderized Bacon
- 1inches - 1 inches
1-2 pouch 1-2 pouch
20-30 10-20 3-5 3-5
Module 4th yr | Lesson 2 47
Canadian Bacon
Organ Meats
Liver - inch
3-5 ounces
6
APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT
CUT MINUTES PER POUND
Beef
Standing Ribs Rare Medium Well-done
18 to 20 at 300F. 22 to 25 at 300F. 30 to 35 at 300F.
Rolled Ribs Rare Medium
Well- done
28 to 32 at 300F. 32 to 38 at 300F.
40 to 48 at 300F.
Veal Leg Loin Shoulder
22 to 25 at 300F. 30 to 35 at 300F. 30 to 35 at 300F.
Lamb Leg Shoulder-Roll Shoulder-Cushion
30 to 35 at 300F. 40 to 45 at 300F. 30 to 35 at 300F.
Pork Cured Untenderized Ham Cured Tenderized Ham Fresh Loin Fresh Shoulder
25 to 28 at 300F. 15 at 300F. 30 to 35 at 350F. 35 to 40 at 350F.
CARVING MEAT
Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. TOOLS IN CARVING There are only few tools required for carving. A razon-sharped knife and a fork are needed. The first platter should be large enough to hold the roast as well as the
carved meat and the second platter for the slicers.
TECHNIQUES IN CARVING
1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts since they are firmer, easier to carve, and loose fewer juices when cut. Meat which has had some or all of the bones removed will generally be easier to carve.
Module 4th yr | Lesson 2 48
2. Cook to appropriate doneness. Beef roasts which are medium-rare or medium are easier to carve than those which are well done. (See temperature table in Cooking and Preparation)
3. Let rare roasts "set" for about ten minutes before carving. This will allow the roast to become a little more firm and it will lose fewer meat juices when carved.
4. Remove strings, skewers, etc. in the kitchen. However if you are carving a stuffed roast or a rolled piece of meat which may fall apart when carving, leave one or two of the strings tied around the roast while carving.
5. Allow elbow room at table for the carver. 6. Be comfortable - stand or sit. You may find carving easier while standing
as you will be able to apply greater pressure to the carving knife. Carving
1. Anchor meat with a fork while carving. Try to avoid puncturing the roast too many times as some of the meat juices will escape with each puncture.
2. Carve on a large plastic or wood carving board. If possible carve on a board with a "well" or a "lip" to catch the meat juices
3. Carve with a thin bladed, sharp knife. 4. Carve uniform, attractive slices perpendicular to the grain of the
meat. Carving perpendicular to the meat grain may not be possible when carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick.
5. Finish carving then serve meat on hot plates.
SELF- CHECK
Direction: Answer the following questions
1. What are the cooking methods of the various cuts of beef?
2. What are the tools used in carving meat? REFERENCES: De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955
Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, pp. 33-36
Activity Sheet 3.1
Module 4th yr | Lesson 2 49
SUGGESTED RECIPES:
BEEF CURRY
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon
2 pounds cup 1 tbsp. 3 tbsp. 1 tsp. 2 cloves 1 cup 1 small 1 tbsp.
1 tbsp. 1/8 tsp. 1 tbsp. 1 tsp.
chuck, cut into 1 cubes water or beef stock vinegar canola oil cinnamon garlic coconut milk onion, sliced thin patis
grated ginger pepper curry powder salt
PROCEDURE:
1. Heat oil in skillet, over medium high heat. Brown beef cubes on all sides, a few pieces at a time. Set aside in a bowl.
2. In same skillet, brown garlic in remaining oil, add to beef cubes in bowl. Add onion and leave alone until they are brown and caramelized, about 3 5 minutes. Stir in ginger and curry powder until mixture is well browned.
3. Return beef cubes to the pan. Add water, vinegar and cinnamon; simmer covered, and cook until broth thickens, about 5 minutes. Taste and complete the seasoning. Preparation and cooking time: 60 minutes
Activity Sheet 3.2
GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND
WARM CHIPOTLE SALSA
TOOLS AND EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
blender refrigerator knife chopping board mixing bowl wooden spoon oven electric grill measuring cup
2kg 60 g 1clove 30 ml 5 ml 2ml 1ml 0.5 ml 60 ml 30 ml 1 clove
Beef tenderloin Onion, chopped fine Garlic, chopped fine Chile powder Salt Dried oregano Ground cumin Cinnamon Lime juice Olive oil Garlic unpeeled
Module 4th yr | Lesson 2 50
500 g 2 can 10-15 ml 1.5kg to taste
Plum tomatoes or small tomatoes Whole chipotle chiles in adobo Sauce from the can chiles Sweet potato Salt
PROCEDURE:
1. Trim fat and membranes from the tenderloin. 2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin,
cinnamon, lime juice and oil. 3. Coat the meat with this mixture. Wrap and refrigerate several hours or
overnight. 4. Roast the garlic and tomatoes in an oven preheated to 450F (239C) for 10
minutes. 5. Remove the skin from tomatoes and garlic, place them in a blender. 6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped
the chiles. 7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to
make a coarse puree. Add more salt if needed. 8. Bake the sweet potatoes at 400F (200C) until soft. Cut in half and scoop
out the flesh. Pass through a food mill to puree. Season lightly. 9. Scrape the onions and garlic off the meat (they will burn if left on). 10. Grill the meat until just well done. Be careful not to overcook, or the meat
will be dry. 11. To serve, place 3oz (90g) sweet potato puree on the plate. Slice the meat
across the grain into medallions. Arrange 5oz (150g) meat on top of the sweet potato. Drizzle with 1 oz (45mL) tomato chipotle salsa.
Activity Sheet 3.3
BEEF STEW
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon saucepan
2 pounds 1 cup 1/3 cup 2 pcs. 3 tbsp. 2 pcs 1 large 1 tsp.
1/8 tsp. 2 cloves 1 stalk 1 cup 1 tbsp. 2 tbsp
stewing beef, cubed hot water, 1 bay leaf flour potatoes, diced canola oil carrots, diced onion chopped salt
pepper garlic, minced celery stalk chopped canned of chopped fresh tomatoes soy Worcestershire sauce chopped parsley
Module 4th yr | Lesson 2 51
PROCEDURE:
1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over medium high heat, brown beef on all slides, a handful at a time. Set aside
2. Saut garlic, onions, and tomatoes for 5 minutes until mushy. Return beef to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until beef is tender, stirring occasionally. Add -1 cup more water as needed.
3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30 minutes until potatoes are done. Taste and correct seasoning.
4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir the solution into broth until well blended for about 5-7 minutes
Preparation and cooking time: 2 hours, 30 minutes Serve 6 to 8
Cooking Tips: For stewing beef, coat the beef cubes lightly with flour before cooking to increase the amount of browning and help thicken the broth. Browning the beef cubes before adding liquid gives beef stew a rich color and flavor. Brown beef in batches to avoid overcrowding the pan.
BEEF TAPA (Fried Seasoned Beef)
TOOLS AND EQUIPMENT
INGRIDIENTS
QUANTITY DESCRIPTION
casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon frying pan mixing bowl brush pan refrigerator
2 to pounds 2 tsp. 2 tbsp. cup tsp. 3 cloves
flank steak salt brown sugar vinegar ground pepper garlic, crushed canola oil for frying
PROCEDURE
1. Cut flank steak in half lengthwise, cut each half crosswise into thin slices. Pound slices, between wax paper, with a small iron skillet until very thin.
2. In a large bowl, combine remaining ingredients, except oil, add beef slices and marinate, covered, in the refrigerator for at least one day or overnight.
Module 4th yr | Lesson 2 52
3. To cook, place a large cast iron skillet over minute more. Place meat in a single layer in skillet, well spaced so slices dont touch each other, cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough.
4. Transfer meat to plate, repeat with remaining slices. Brush pan with small amount of canola oil before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried.
Preparation and cooking time: 45 minutes
SELF- CHECK
Direction: Prepare and cook meat dishes and rate your finished products using the score card below. ( Group Activity)
SCORE CARD EVALUATION OF FINISHED PRODUCT
NAME OF RECIPE: ______________________________________ Good Fair Poor (5) (3) (1) 1. Product
a. General Appearance: _____ _____ _____
attractive and appealing to appetite
pleasing and good color _____ _____ _____
ingredients cooked just right; _____ _____ _____ b. Palatability:
delicious taste _____ _____ _____
moderately delicious _____ _____ _____ c. Nutritive Value
highly nutritious _____ _____ _____
2. Procedure a. Use of Resources:
used complete utensils _____ _____ _____
used only the proper ingredients _____ _____ _____ needed
b. Cleanliness and Sanitation
well-groomed and properly dressed _____ _____ _____ c. Conservation of Nutrients
preparation and cooking procedure _____ _____ _____
following the recipe correctly _____ _____ _____ Comments: _____________________________________________________________
Module 4th yr | Lesson 2 53
RESOURCES: Tools and equipment knives
oven chopper chopping board
frying pan casserole ladle
platter Ingredients for the recipe
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999, pp. 231-253 Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955 Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD MANAGEMENT AND CONSUMERISM, pp. 33-36
LESSON 4
STORING MEAT
INTRODUCTION
The lesson deals with the proper storage and thawing of meat.
ASSESSMENT CRITERIA:
1. Fresh and plastic vacuum-packed meat are stored correctly according to health regulations.
2. Fresh meats are aged and stored properly to maximize and maintain quality.
3. Frozen meats are thawed in accordance with enterprise procedures.
DEFINITION OF TERMS
perishable food that gets easily spoiled or decayed freeze to preserve meat by refrigeration below freezing point frozen subject to long and serve cold, chilly or cold manner thaw to become liquid or soft due to the temperature rising
above freezing point
Module 4th yr | Lesson 2 54
Information Sheet 4.1
Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be used within a few days (2-4days) it must be kept in the chiller section of the refrigerator. If you intend to keep it longer, store in the freezer. Principles and Practices of Storing, Freezing and Aging of Meat. Because meat is a highly perishable food item, extra care and attention are needed to ensure that a high quality, wholesome product is served. Unwholesome and spoiled meat are caused by bacteria and other microorganisms. This contamination generally occurs during cutting and processing. These bacteria require three conditions for growth.
1. Low acidity (near neutral pH) level within the meat. 2. Inadequate supply of water or other moisture, such as meat juices; 3. A warm temperature generally between 45 degrees and 127 F. To prevent spoilage and the possibility of food borne illness, precautionary measures must be taken to control these three factors. The safety measures to be followed vary depending on the form or type of meat product. Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as much time possible. It is best to select fresh meat items last when shopping.
Store fresh meat in the coldest part of the refrigerator.
Use a thermometer to locate the best spot.
Leave the meat in its original wrapping if it is to be used within two days.
For a longer storage, rewrap the meat. Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent in the warm temperature range which is optimum for bacterial growth. This can be done by:
Providing plenty of air circulation around the meat.
Placing the meat in a pot, or boiling and immersing it in cold water.
All cooked meat should be used within a week of the initial preparation, or properly wrapped and frozen for later use.
Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked pork and sausage products. The heating, smoking and processing of these items inactivate most bacteria and enzymes. Leave these products in their original wrapping to prevent further contamination. Do not freeze luncheon meat. Canned Meat. Canned meats come in two varieties- those that require refrigeration, such as hams, and those that do not, such as chili con carne, corned beef and dried meats. The best rule to follow for storage is to read the can label carefully and follow instructions. Most canned meat that do not require refrigeration have relatively long shelf life. Canned meat should never be frozen.
Module 4th yr | Lesson 2 55
Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below. After the meat is frozen, maintain the temperature at 0oF or lower. Most chest type and side by side freezers are able to maintain this temperature while most ice compartments in refrigerators do not. Therefore, it is not recommended to store meat in the ice compartments.
Limit freezer storage time on all meats to maintain their optimum quality and freshness. Freezing meat will not improve its quality, but it will retain its natural color, flavor, texture and nutritional value. How to Freeze Meat The first step in successful freezing is choosing a high quality product. Freezer storage will not improve the quality of meats so it is advisable to choose cuts that are
brightly colored, well-marbled and fresh. Before wrapping, trim away excess fat and bone to make a smaller package that is less likely to tear. Select a wrapping material that is air and moisture proof, such as a freezer type paper, aluminum foil, and plastic wrap or airtight casserole dishes. Wrap only the amount needed per meal to help cut down leftovers. Place wax paper between chops, steaks and patties so they can be separated while still frozen. Use an air and moisture proof wrapping material, such as freezer paper, aluminum foil or plastic wrap. Wrapping instructions
1. Place meat in the center of wrapping material. With several cuts, place an interleaf of waxed paper between cuts for easier separation. Large cuts may need to be divided for easier thawing and preparation.
2. Bring the edges of the wrap together and fold at least
twice.
3. Smooth the wrapping material against the meat to
force air out. Smooth the ends of the wrap and fold them into triangles. Ends may be double folded toward the package to seal out air.
Module 4th yr | Lesson 2 56
4. Fold the ends under the package and seal with
freezer tape. Label each package with the name of the cut, date and numbers of servings or weight.
The last but most important step is to label all packages with the contents,
weight and/or number of serving and date. This will help in the use of a First-in, first-out system. Maximum Storage Recommendations for Fresh, Cooked and Processed Meats.
Thawing Frozen Meat Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7
hours per pound depending on the size and thickness of the cut. Frozen meats need not to be thawed before preparation, but cooking time will increase it by 15 to 20 minutes per pound. Aging Meat Aging. Aging of meats, particularly beef is a time-honored practice improving palatability in temperate countries. This practice improves the tenderness and flavor of meat. There are two general methods of aging: dry and wet
Meat Refrigerator Freezer**
Beef (fresh) 2 to 4 days 6 to 12 months
Veal (fresh) 2 to 4 days 6 to 9 months
Pork (fresh) 2 to 4 days 3 to 6 months
Lamb (fresh) 2 to 4 days 6 to 9 months
Ground beef, veal, and lamb 1 to 2 days 3 to 4 months
Ground pork 1 to 2 days 1 to 3 months
Variety meats 1 to 2 days 3 to 4 months
Luncheon meats 1 week Not recommended
Sausage, fresh pork 1 week 60 days
Frankfurters 4 to 5 days 1 month
Bacon 5 to 7 days 1 month
Smoked ham, whole 1 week 60 days
Ham slices 3 to 4 days 60 days
Beef, corned 1 week 2 weeks