FOOD

PREPARATIONS
AND
COOKING TERMS
DEFINITION OF TERMS
Flavor is a complex of odor, taste,
mouth feel, touch and sound; also
affected by the temperature of the food.
The combined effect of large numbers of
components with different properties
provide the aroma sensation that
determine a food’s flavor.
 FOOD
PREPARATION

Is the process of getting

raw ingredients and
processing them to be ready
for consumption.
BEAT

 To make the mixture

smooth and light by
lifting it over and over.
BLEND

 To mix two or more

ingredients until you
cannot tell one
ingredients from the
others.
BREAK

 To divide into pieces

CHOP

 To cut into small,

uneven pieces
CREAM

 To rub, mash or work

shortening against the
side of bowl with the
back of a spoon until it is
smooth and creamy.
CUT-IN

To combine shortening

and dry ingredients
when making biscuits or
pastry.
CUT INTO
STRIPS
To cut into long,
narrow pieces.
CUBE

 To cut into pieces of

uniform size.
DICE

 To cut into small pieces

of uniform size and
shape; first cut
lengthwise, then cut
crosswise to make
cubes.
FLAKE
 To separate fish into
small fishes.
DREDGE

To coat with a dry

ingredient such as flour,
breadcrumbs or sugar.
The food may be
sprinkled, dipped or
rolled in one of the
ingredients.
FOLD

To add beaten egg

whites or whipped
cream to mixture
without losing what has
been beaten into them.
JULIENNE

To cut into thin,

match-like strips.
GRATE
 To rub food against a
grater in circular motion or
back and forth to cut into
pieces.
MARINATE

 To let food stand in

French dressing or oil-
acid mixture without
losing what pieces.
MASH
 To press food into a
pulp or into small
pieces with an up and
down or beating
action of a fork.
MINCE

 To cut or chop into

tiny pieces.
PEEL

 To pull off the outer

skin or rind.
SCRAPE

 To remove the skin

by rubbing it with
the sharp edge of
the knife.
PARE
To cut off the skin
or rind with a knife.
PUREE
To rub food through a sleeve
to make a smooth semi-liquid
mixture for use in soups or
sauces or as food for babies.
SLICE
To cut across flat
pieces.
SOFTEN
 To cream butter, margarine
or shortening until it is
smooth and creamy to let it
stand at room temperature
until it is soft.
 SPRINKLE
 To scatter sugar, flour
and salt over food.
STIR

To move a spoon

round and round in
a bowl to a mix the
ingredients.
TOSS

To mix lightly by lifting

the ingredients for salad
with a spoon and fork or
with two forks to avoid
braising the ingredients.
WEDGE
To cut into the shape of a
wedge; this means that
each piece is thick at one
end and thin at the other.
WHIP
To beat rapidly with a
whisk beater, to
incorporate air and to
increase volume in egg
whites.
COOKING
TERMS
BAKE

 To cook in an oven.
BASTE
 To moisten food while it is being
baked to prevent it from drying
out. Blanch or scald- to put
boiling water over a food or to
dip the food into boiling water
over food or to dip the food into
boiling water and then into cold
water.
BRAISE
To brown meat or
vegetables in a small
amount of liquid.
BARBECUE

To baste meat from

time to time with highly
seasoned sauce as it
cooks by direct heat
over coals, in an oven or
under a broiler.
BOIL

To cook in liquid

until bubbles appear
and rise to the top
and break on the
surface.
FRY

To cook in hot fat

without cover.
FRICASSEE

 To cook by braising.
POACH

 To cook foods in hot

liquid just below the
boiling point.
SCALD

 To heat liquid in the

upper part of a double
boiler until tiny
bubbles appear
around the edge.
MELT
To change a solid to
liquid by boiling.
ROAST
To cook meat or poultry
uncovered in oven with
out added moisture.
STEAM
To cook food by steam in a
covered steamer rather than
in boiling water.
STEEP
 To cover tea leaves with
boiling water and allow to
stand. To extract the flavor,
color and aroma from the
leaves.
SEAR
 To brown meat quickly on
all sides at a high
temperature to develop
flavor and improve the
appearance.
SIMMER

To cook just below the

boiling point.
STEW

To cook food for a long

time in a small amount of
liquid at simmering
temperature.
KITCHEN TOOLS AND
EQUIPMENT
Useful aids in food should be
acquainted with kitchen tool
sand equipment as well as
with the table appointments.
Here are suggested lists to
guide the consumer in
equipping her kitchen so that
the food preparation can be
systematic.
Equipment for Cooking on Top of the Range Saucepan -has
one long handle. Used to cook sauces, fruits and vegetables.

Saucepot - has handles on the two sides

Electric Kettle-is larger than a
saucepot.

Dutch Oven -Has a boil

handle that extends from
one side to the
other.
Double boiler: Used for low-
heat cooking or reheating a
small amount.

Heavy skillet with a tight-

fitting lid- used for long, slow
cooking such as stewing and
simmering.
Skillet or frying pan- used for
frying, sautéing and pan
boiling.
Kitchen fork- used for turning
and lifting meat.

Egg turner-used to lift eggs

from skillet, with slots to allow
excess fat to run off.

Pressure cooker-used to cook

food quickly.
Tea kettle-used for heating water

Coffee maker - for brewing

ground coffee
Baking Pans and Oven Dishes
Round cake pan - used for making
layer cakes (eight or nine inches
across, 1% inches deep).

Square cake pan - used for

making a square layer cake
(eight or nine inches across,1½
inches deep).
Oblong pan-9 X 13 inches and 2
to 21%, inches deep will
accommodate the amount of
cake butter usually baked in two
layers.

Loaf pan - used for baking loaf

bread or loaf cake - nut bread,
pound cake, or fruitcake.

Tube cake pan - used for baking

chiffon cake and angel food cake.
Muffin pans - may be large,
medium or small cups for
baking cupcakes, muffins, tarts
or pastry cups (two inches
across).

Cake sheet or baking sheet - has

only one side to allow even
browning when baking biscuits or
cookies. It is one inch to two
inches smaller than the oven, so
that the heat can circulate and
permit even baking
Baking sheet or "jelly roll pan-used for
baking jellyroll or a very thin sheet
cake.

Pie pan-made of glass, enamel or dark

metal gives the best results for
golden brown pastry. Eight to nine
inches across and 1% inches deep
Cake rack-used to cool pies,
cakes, and cookies by
allowing the air to circulate as
they cool to prevent "sweating."

Casserole-used for baking

and serving foods.

Custard cups-used for

baking custard, popovers
and rolls. Some desserts
and salads may be
molded in them.
 Cutting and Chopping Equipment
Butcher knife-used for large
or heavy cutting.

French or chopping knife -has a

long,wide blade usedto chop and
dice food
Bread knife- has a saw-toothed
blade, which makes a smooth
edge when slicing bread or
cutting sandwiches.

Cutting board-used to protect

the table when slicing or
chopping food; it prevents the
edge of the knife from
becoming dull.
Paring knife-has a short
blade with a good point. It is
used for removing the skin
of fruits and vegetables and
for cutting them.

Parer or preeler-used to remove

thin skin from vegetables and
fruits.
Scissors-used to mince, dice,
cube, and trim foods

Meat grinder-used to grind

meat.

Pastry blender-used to cut shortening into dry

ingredients when making biscuits or pastry. It
is also used to blend liquids with dry
ingredients.
Biscuit cutter-is used to cut biscuits,
cookies and sandwiches.

Grater-used to grate or shred

vegetables, cheese or lemon rind.

Mallet-used to pound raw meat

to make it tender. The flat side is
used to crack nuts and crash.
MASHER-USED TO MASH
POTATOES AND OTHER
VEGETABLES
 Mixing and Preparation
Equipment
Mixing bowls - large enough to hold
ingredients while they are being mixed,
but they should not be so large as to
waste food

Sifter-used to sift flour and other

dry ingredients.
Wire whip- used to beat
egg whites, sauces and
drinks.

Whisk beater-a spoon-shaped

beater made of many fine crisscross
wires. It is used to beat egg white
into a larger amount than is possible
with rotary beating.
Rotary beater-used to beat
whole eggs, egg whites and
butter and frostings.

Wooden spoon-used to cream or beat

cakes by hand, to mix butter or dough,
and to stir mixtures such as fudge on
the range.
Mixing spoon-used to
Combine ingredients

Slotted spoon-used to lift

poached eggs or fried
foods.

Blending fork-used for

thorough mixing
Rubber scraper-used to get the
best drip of butter or cake icing
out of a bowl.

Strainer-used to separate liquid

from solid foods.

Tea strainer-used to
strain tea.
Juice extractor-used to
extract juice from citrus.

Molds-are used for pudding,

gelatin, and salad desserts.

Pastry brush-used to apply milk or

butter on food before baking to
form glaze.
Tongs- used to turn or lift
food.

Rolling pin-used to roll

dough

Breadboard-used when
rolling dough.
KITCHEN TOOLS AND EQUIPMENTS
Equipment For Surface Cooking Equipment For
Surface Cooking

Mary Ann Set Liquid measuring Liquid measuring Meat

cups cups Thermometer
 Oven thermometer Deep Fry, Candy Measuring cups French Fryer
Thermometer

Cooking Thermometer Timer Dietic scale Dutch Oven

 French Skillet 2 Quart Sauce Pan 1-Quart Pressure Cooker

4-quart Sauce Pan Frying Pan Coffe Maker Coffe Maker

 Waffle Iron Tea Kettle

Ice Cream Freezer Toaster

Paring Fruit Steak
Trimmer and Slicer Butcher Utility Slicer Carver

Narrow French Ham Slicer Serrated Bread Cleaver

 Meat Grinder Chopping Board

Meat Wooden Tenderizer Poultry Shear

Ice Pick Peeler Salad Maker Electric Meat Grinder

Knife Sharpener Cheese Slicer

Can Opener Grater Mortar
 Tools for mixing, blending, and
beating

Colander Sifter Rolling Pin

Mixing Bowl Set Large Turner Cake Turner

Frosting Spreader Mixing Spoon Basting Spoon Serving Ladle

Large Spatula Meat Fork Potato Masher Turner

Tea Strainer Food Strainer Egg Beater

Batter Whip Rotary Egg Beater Utility Tong

Scoop Pastry Blender Blender

Electric Mixer Juicer

 Baking Utinsils

Square Pan Round Layer Pan Rectangular Pan

Tube Pan Pie Pan Bread Loaf Pan

Baking Sheet Wire Rack Muffin Pan

Ring Mold Jelly Roll Pan Baking Dish With Cover

Individual Custard Cups Roasting Pan

Fluted Pudding Pan Round Pudding Mold

 Typical Native Kitchen Utensils

Cast-Iron Frying Pan “Kawali" Native Bamboo Strainer "Bistay" Clay Pot "Palayok"

Rice Winnower "Bilao Copper Skillet "Tacho" Wooden Beaten "Batidor

Coconut Ladle "Sandok" Noodle Strainer Clay stove "Kalan

Rice Cake Oven "Bibingkahan" Photo bung bong" Cooker

MEASURING
TECHNIQUE
(HOW TO MEASURE)
Develop proficiency in various measuring
methods, including volume, weight, and
count-based measurement

Understand the importance of accurate

measurement in recipe preparation, and
cooking.
MEASURING FLOUR
MEASURING FLOUR
MEASURING FLOUR
MEASURING FLOUR
SIFTED FLOUR
SIFTED FLOUR
SIFTED FLOUR
xx%
PREPARATION OF
FRUITS AND
VEGESTABLES
• Fruits and vegetables provide color, flavor, texture,
vitamins, and minerals to our meals, while fruits are
essential sources of natural sugars. Vegetables are served
with meals as viands or salads, while fruits are consumed
at the end of the meal as desserts. Vegetables, including
roots, tubers, leaves, fruits, and flowers , are used raw or
cooked and are typically served with an entrée or salad.
 STRUCTURE OF FRUITS AND
VEGETABLES
• Plant cell have a porous, water-permeable cell
wall, primarily composed of cellulose and
hemicelluloses. Pectin substance are found in the
primary cell wall and serve as intercellular cement
between cells. Fruits mature and transform into
more soluble substance.
CELL WALL
Pectin substances are found in the primary cell wall and serve as
intercellular cement between cells. Fruits mature and transform
into more soluble substances.
MITOCHONDRIA
Mitochondria are distributed throughout the protoplasm.
PARENCHYMA CELLS
Have a unique feature of occupied interior vacuoles separated by a
vacuolar membrane. Vegetables cells contain more cellulose than
fruits, and lignin is present in vacuolar and supporting tissues.
COMPOSITON AND NUTRITIVE VALUE
Fruits consist of water, sugar, starch, protein, fats, minerals,
vitamins, and color. Most fruits are not significant sources of
protein and fat, except for avocado and ripe olive, which have
sufficient fat content to provide energy.
CLASSIFICATION
Chemical composition of plant parts includes carbohydrate-rich roots,
and tuber, protein-rich legumes, fat-rich olives, avocados, nuts, and
high moisture content mushrooms and tomatoes, with flavor options
ranging from mild to strong.
Other is according to flavor and may either be mild-flavored or strong-
strong flavored; is also classified according to parts of plants used as
enumerated below:
PARTS OF PLANTS COMMONLY USED AS
VEGESTABLES
1. LEAVES
acelgas (Baguio pechay or Chinese cabbage), alugbati (malabar, night
shade), ampalaya, dahon (bitter melon leaves), bago (a kind of fern),
bawang, dahon (garlic leaves), gabi, dahon (gabi leaves), ispinaka (spinach).
etc.
2. SEEDS
a. Beans -abitsuelas (snap bean, green white or black, navy beans/kidney
beans), bataw (hyacinth bean), mongo (mongobean, yellow or green ),
patani (lima beans), sitaw (yard long bean, green, red, white), sigarilyas
(winged bean), mais (corn).
b. Peas-garbanzos (chickpeas), kadyos (pigeon pea), lentils, paayap
(cowpeas), sitsaro (sweet pea).
3. ROOTS: kamote (sweet potato), gabi (taro),
karot (carrots), labanos (radish), patatas (potato),
singkamas (turnip), etc.
4. TUBERS: artichoke, kamoteng kahoy (cassava), etc.
5. Bulbs: bawang (garlic ), leek, onion (sibuyas), shallot
6. FLOWERS: cauliflower, kalabasa (squash), etc.
7. STEM/SHOOTS: asparagus, broccoli stem, kangkong stem
(swamp cabbage),
8. Fruits: kalabasa (squash), kamatis (tomatoes), kundo (wax
gourd), langka (jackfruit), malunggay (horse radish ), unripe
papaya, patola (sponge gourd). pipino (cucumber), sayote
(chayote), sili (pepper), talong (eggplant), etc.
COLOR AND FLAVOR COMPONENTS
Fruits and vegetables contain various flavor constituents
• aromatic compounds
• organic acids
• Tannins
• Sugar
• metal salts
• essential oils
• strong-flavored vegetables like cabbage and onions
Fruits also contain essential oils used in fruit extracts Vegetables contain sugar, organic acids, and sulfur
compounds. Garlic, for example, contains alliin, which forms allicin when acted upon by the enzyme allinase.
PREPARATION OF FRUITS
Fruits are typically eaten fresh or raw, with minimal preparation required. However, cut fruits can lose their
appeal if they are prepared long before consumption. Some fruits can be broiled, fried, baked, or made into
juices, such as citrus juice, which is soothing for sore throats. Candied peels can also be used in baked
products, especially fruit cakes. Mangoes, tamarind, guyabano, pineapple, and santol are also good juices.
Candied fruits, particularly sour and strong-flavored ones, are made by plumping them in syrup and drying
them. Jelly or jam can also be made from fruits, preserving their quality due to their high sugar content, which
hinders microbiological growth.
PREPARATION
OF
VEGETABLES
OBJECTIVES:
● Emphasize Proper Vegetable Preparation
Techniques
● Teach proper techniques for preparing
vegetables, including cutting and slicing
methods that enhance their palatability and
visual appeal.
● Explain the Role of Cooking in Vegetable
Preparation
Proper preparation of vegetables
Preparing vegetables is a vital aspect of culinary
practice, as it significantly influences their taste,
texture, and nutritional value. While some
vegetables are best enjoyed raw, like celery, carrots,
and peppers when cut into strips or turnips,
cucumbers, and onions when thinly sliced, others
benefit from cooking. Cooking not only softens the
cellulose in vegetables but also enhances their
palatability and ease of digestion. However, it's
essential to strike a balance in cooking methods to
retain the valuable vitamins and minerals these
vegetables provide. Proper preparation and
cooking techniques can elevate the flavor, texture,
and appearance of vegetable dishes while
preserving their nutritional value.
Proper preparation of vegetables

1. Washing Vegetables
● Begin by washing vegetables
thoroughly under cool, running
water.
● Use a gentle scrubbing motion for
leafy vegetables.
● Repeat washing three times for
best results.
● Minimize soaking time to preserve
water-soluble nutrients.
Proper preparation of vegetables

2. Inspecting Vegetables

● Carefully inspect all vegetables for

blemishes, decayed parts, and
worms.
● Remove any damaged or
unwanted portions.
Proper preparation of vegetables

3. Cutting vegetable
● Tailor the cutting style to the cooking
method.
● For deep-frying, cut into 1/2 inch thick
portions to ensure even cooking.
● For stir-frying or panning, use smaller,
uniform cuts.
● Consider the type of vegetable and its
purpose
Proper preparation of vegetables

4. Paring vegetables

● When peeling, pare as thinly as

possible to minimize waste.
● Use a vegetable peeler when
applicable, as it cuts only skin deep.
Proper preparation of vegetables

5. Timing Matters
● Prepare vegetables just before
cooking.
● Avoid letting vegetables soak in water
for extended periods.
● Use a minimal amount of water when
cooking to retain nutrients.
● Cover the cooking pan to shorten
cooking time and preserve flavors.
Proper preparation of vegetables

6. Cooking Time
● Vegetables taste best when
cooked tender-crisp.
● Keep cooking times short to
maintain texture and nutrients.
● Avoid overcooking, which can lead
to mushy vegetables.
Proper preparation of vegetables

7. Serving Fresh
● Serve cooked vegetables
immediately.
● Delaying serving can reduce both
appeal and nutrient content.
● Enjoy the vibrant flavors and textures
of freshly prepared vegetables.
 Apply heat or Immerse in boiling Slip off skin.
expose to an open water for one
flame for one minute, then quickly
minute. transfer into cold
water.

Peeling tomato
Shredding Cabbage

Use knife for coarsely Use grater for finely

shredded cabbage. shredded cabbage.
Pomegranate Seeds

Slice the cleaned pomegranate in half, extract the seeds

using a fork, and sprinkle them on the salad to add a
festive touch.
How to Prepare Vegetables
Relishes and Garnishes
Celery Curls

Cut the stalks into short lengths,

then make narrow slits at both
ends, almost reaching the center.
When placed in ice water, the
ends will curl.
Carrot Curls

Thinly slice peeled

raw carrots
lengthwise using a
slicer, then roll them
up and secure with a
toothpick. Submerge
in ice water until they
curl.
Fringe Cucumber
Slices
Trim the ends and peel the
cucumber if you prefer.
Using a sharp fork, firmly
drag it down the lengthwise
surface. Repeat this
process around the
cucumber, and then
proceed to slice it thinly.
Green Pepper Rings

Thinly slice a firm green,

remove white sections
and seeds, and then
refresh in ice-cold water to
achieve a crisp texture.
Celery Pinwheels

Rinse the celery stalks. Fill them

with well-thickened cream
cheese. Bundle three stalks
together, overlapping as you go.
Secure them, refrigerate, and cut
into slices about 1/2 inch thick.
Onion Chrysanthemums
Peel the outer layer of a
medium-sized sweet onion. Using a
sharp knife, make 1/8 inch deep
cuts from the center, extending
about halfway into the onion. Rinse
the onion under hot running water,
separating the layers. Place the cut
onion in tinted red or yellow water
until it takes on a delicate hue. Drain
and use it as the centerpiece on a
vegetable tray.
Chopping or Mincing Onion

Peel the onion and

remove one end. Then,
dice the exposed
surface into small
squares and proceed to
slice it thinly crosswise.
Grating Onion

Grate the onion

using a coarse
grater, and use a
knife to scrape off
any bits that cling to
the grater.
Fresh Mushrooms

Gently clean mushrooms

without soaking. Remove
any blemishes. Detach the
stems. Use the caps for
baking or broiling, and
finely chop stems for
sauces. Slice mushrooms,
including stems, and sauté
in butter. Utilize for sauces,
fillings, and more.
Preparation
of
Shellfish
Shellfishes are those fishes with bodies more or less
completely covered with shell or
shells. There are two types: the crustaceans and
mollusks.
Crustaceans are shellfishes with hard shells over the back
of the body and along the claws
but have softer shells covering the lower part of the
body and legs. Crabs and shrimps are two
important crustaceans.
TYPES OF
SHELLFISHES
CRUSTACEANS
During cookery, an interesting color change in most crustaceans occur. Shrimps and
crabs change from their natural dull, dark blue-green color to an attractive orange
color. This change is due to the release of the orange pigment astaxanthin, one of
the
many carotenoids found in foods like mango ,egg yolk and papaya.
Crabs in the Philippines the various types of crabs commonly served on the
tables are alimango or green crab, alimasag or blue crab and the small talangka.
The talangka or kapi is unique for its small size, about 1/6 the size of a regular
crab. It is water crab obtained from rivers. Its shell covering the lower part of
the body is soft enough to be eaten. Hence, its edible portion includes its lower
shell. Crabs are usually boiled in small amount of brine for 10 to 20 minutes
depending upon size until the shell is orange red. Care must be taken that
overcooking does not take place or else they become watery.
Shrimps and Lobsters. Shrimps are commonly eaten than lobsters. Lobsters
are exorbitantly expensive and are marketed mainly for export. Like crabs,
some shrimps such as hibe and alamang are also small and would normally
be eatenwhole with their shells. Suahe is a salt water shrimps while ulang
and tagunton are fresh water shrimps. Mollusks. Mollusks are of two types :
the univalves with only one shell and bivalves with two shells. The shells of
mollusks are usually hard all over so that they are not in any case eaten.
Examples of a univalve is kihol, while example of bivalves are clams (halaan,
kabibi and tulya), oysters (talaba) and mussels(tahong).
The composition of the edible portion of mollusks is quite different from
the finfishes even if their shells are not normally eaten. Their flesh is
generally leathery in texture. Tahong is a salt
water mussel cultured mostly in Bacoor, Cavite. It is considered more
delicious than that of oysters by many people.
Mollusks
How to Shuck Oyster
Insert an oyster knife between the shells
at the hinge and twist to pry open. Cut the
muscle away from the upper shell, keeping
the knife close to the shell to avoid
piercing the juicy body.
Open the shell and cut the muscle away
from the bottom shell(the dark spot is where
the top muscle has been cut away.
How to Peel and Devein
Shrimp
Pull off the shell beginning at the leg
side. It will come right off.
To devein, cut along the curved surface. Pull
the vein away or run a knife tip under it to
the black vein, which is the intestine.
PREPERATION
OF
MEAT
 Meat refers to the flesh of any animal used for
food, including mammals, poultry, fish, shellfishes,
and game. There are four types of meat: beef,
veal, pork, and lamb and mutton. In some
countries, beef and pork are the most consumed,
while pork production is more adaptable to market
demand.
STRUCTURE AND COMPOSITION OF
RED MEATS
Meat is a protein-rich food made up of lean, fatty,
and bone tissues, with muscle cells, connective
tissues, and fats contributing to tenderness,
juiciness, and flavor, and cholesterol in small
amounts.
Collagen, elastin, and reticulin are proteins and ground
substances in connective tissues, causing meat
tenderization, insoluble at high temperatures, and
yellowish due to unique amino acids.
 NUTRITIONAL
IMPORTANCE OF
MEAT
Lean meat is a high-quality source of
protein, iron, and B-vitamins, with a
low-calorie content. It is rich in
thiamin, a B-vitamin. Tough and less
tender cuts of meat may be made
tender or somewhat tender by the
following methods:
1. Meat tenderization
involves mechanical 2. Marinading
methods like dicing, soaks meat in weak
marinading, and tropical acids like kalamansi
plant enzymes, which juice, mashed
reduce meat size for kamyas, and
faster penetration and vinegar, which
fiber separation during solubilize collagen.
cooking.
 4. Aging, low-
3. Tropical plant temperature smoking
enzymes like papain is a method used to
and bromelin enhance the flavor of
solubilize meat meat, particularly
proteins, making beef, but not pork
them tender. due to its high fat
content.
CARVING
MEAT
Carve meat quickly and
efficiently using sharp, high-
quality steel knives. Divide
meat among guests, carve
enough before serving, and
ensure some is ready before
serving again.
CARVING SPECIFIC
CUTS Steak carving involves
removing bone, cutting
meat into serving pieces,
and separating slices from
the bone. Top loin, T-bone,
porterhouse, sirloin steaks
have bone separated.
Standing rib roasts require
fork and knife.
BLADE POT ROAST
BEEF The ham is sliced from the
shank bone to the leg bone,
then the knife is inserted
into the last opening,
allowing slices to be lifted
out.
LOIN ROAST OF PORK
Loin roasts are pork slices
carved from the end,
prepared at the market
for easy carving. The rib
section has the backbone
sawed loose from the
bone.
ROAST READY FOR THE OVEN
Any tender cut of beef, veal, pork, or
lamb may be roasted. The steps are as
follows:
1. Season with salt and 4. Add on water and
pepper, if desired. do not cover.

2. Place on the rack in an

5. Roast in a slow oven
open shallow roasting pan
– 250°F to 350°F.
with fat side up.

3. Insert a meat thermometer 6. Roast to the desired stage

so that its bulb is in the center of doneness.
of the largest muscle.
 HOW TO BROIL
Broiling tender beef, lamb, sliced ham, and ground
beef is recommended, with fresh pork and veal rarely
broiling. Steaks and chops should be at least an inch
thick. These steps show how to broil:
1. Turn the oven regulator to
OVEN BROILING "broil“ (350°F). 3. Broil until topside is brown.

2. Place meat on rack of broiler 4. Turn and brown the

pan adjusted so that the top of other side.
meat is two to three inches from
the heat.
5. Season and serve at
once on a hot platter.
HOW TO PAN-BROIL
Follow these steps, whether pan-
broiling or griddle broiling:
1. Place meat in heavy
Broiling tender
cuts can be done
pan or on a griddle.
pan-broiled or 2. Do not add fat or water.
griddle-broiled,
especially for thin 3. Turn occasionally.
cuts, and is 4. Pour off or remove fat
convenient for as it accumulates.
small steaks or
chops. 5. Brown meat on both sides.
6. Do not overcook. Season and serve at once.
HOW TO FRY
Comparatively, thin pieces of tender meat, or
that made tender by pounding, scoring,
cubing, or grinding, and left over meat may
be fried.

1. Use a heavy frying pan. 4. Do not cover the meat.

2. Heat a small amount of fat 5. Cook at moderate
in the pan or allow the fat temperature and turn
from the meat to accumulate. occasionally.
3. Keep the fat below 6. Cook until browned on
smoking point. both sides and the meat is
done.
 HOW TO BRAISE
Braising is a method for cooking the less tender meat cuts. The
following steps show how to braise, whether a large pot roast
or a thin cut is being cooked:
1. Brown meat slowly on all
4. Cover closely.
sides in heavy utensil.

5. Cook at low temperature

2. Season with salt, pepper,
until tender.
herbs, spices and
vegetables.
6. Make sauce or gravy from
3. Add a small amount of the liquid in the pan.
liquid to the less tender
cuts.
POT ROASTING
Add vegetables during last hour of cooking,
adjust time for tenderness, brown beef fat,
place on rack, add water, cover, cook low
temperature until tender. Adjust cooking
time for rich flavor.
SLAUGHTERING AND DRESSING OF HOGS
Handling Hogs Before
Slaughtering
For successful handling, the
following should be observed:
1. Pigs should be fed plenty of water 24 hours
before butchering to eliminate stomach and
intestine contents, facilitate bleeding, and cure
meat better. This saves meat packers time and
ensures better meat curing.
2. Avoid using canes or sticks to wipe, kick,
or prod meat cuts, as contusions, bruises,
and abscesses lower meat's value and
discourage buyers.
. 3. To prevent sour meat, avoid
overheating animals and drive them at a
low speed, spraying them with cool
water before butchering
4. Avoid slipping animals to prevent blood
vessels from breaking, causing sourness
and preventing curing agents from
entering the meat, potentially promoting
bacterial growth.
5. The conveyors, including trucks, cars,
and wagons, at loading or unloading
locations should be free of projections
or objects that may cause animal
injury.
TOOLS AND EQUIPMENT FOR
BUTCHERY AND DRESSING
Special tools and equipment
are required for the effective
and efficient killing and
dressing of animals.
These are:
4. A hog scraper; a ball-shaped
1. A butcher's knife scraper is about the most practical,
about nine inches long. though an ordinary butcher's knife
would do.
2. A pointed knife with narrow 5. Shackles of strong cotton twine
blade of appropriate length for provided with loops would be
sticking. handy.

3. Hooks appropriate for 6. Hog gambler.

hanging.
These are:
10. Pulley or hoist with
7. Meat chopper. chain.

11. Scalding vat or tab.

8. A handy iron saw.

12. A dressing table; a

9. Wooden pans or shallow
platform may be used in
tubs for the viscera.
place of a table.
BUTCHERY AND HOG DRESSING
1. Shackling. Position cord below knee for straight leg press,
facing hoist chain direction, to avoid blood vessel rupture and
ham shank bruise.
2. Sticking and bleeding. A knife should be used to cut through
the neck median line, avoiding heart puncture, and the
forequarters should be thoroughly washed to remove any
blood.
3. Scalding. To prevent hair from settling and resulting
in rough cuts, it is advised to scale water to 145°F for
five minutes.
FOOD PRESERVATION
AND STORAGE
FOOD
 DRYING
Drying is also known as natural dehydragon and it is process of lowering the
water content of the product to a degree wherein microorganisms like
molds bacteria, enzymes, and yeasts cannot grow and multiply. About 20
percent moisture is safe for dried fish.
Drying can be also be applied to all methods of removing moisture in food,
whether by the heat of the sun or by the use of artificially produced heat or
other means: sun-drying refers especially to the use of heat from the sun to
reduce moisture from the materials; since heat from the sun is not so
intense, the drying process becomes slow and oftentimes gives better
products, economically, and specially for small scale processing, this
requires less cost, however, control of the drying conditions is not fully
achieved.
 Foods are dried for one or both of the following purposes: to preserve a perishable raw
commodity against deterioration or spoilage under the intended condition o storage and
eventual use; to reduce the cost or difficulty of packaging, handling, storing and
transporting the materials by converting it to a dry solid, thus reducing its weight and also
usually but not necessarily volume.

The following are the general methods used in drying:

1. Sunshine. The material is usually sliced, spread on a tray or a mat and exposed to the sun
to dry.
2. Artificial Heat. The material is dried by exposure to hot air in an oven or in a specially
constructed drier.
3. Air Blast. The food is dried by any means of a fan driven by electricity, kerosene or
alcohol. This method require about 24 hours for drying, a few hours for drying vegetables
not very rich in water content. Drying is one of the natural methods of fish preservation.
And those that are usually dried are the smaller species. The common species for drying
are: anchovies sardinas and shrimps.
DRYING FISH
Dried Shrimps:
Daing na Bangus:
 At Home, What Equipment can be Used for Drying Fruits?
The Oven. All types of oven may be used. Though some are more desirable than others. The portable
oven is very good since its construction is almost identical with that of the ordinary type of the kitchen
range evaporator, except that no provision is made for the ready escape of the warm moist air. When it is
used for drying the door must be slightly op so that warm moist air can escape and cooler air enter which
turn becomes heated and dried and which then may take up its load of moisture from the drying
materials. This constant circulation of warm air is essential to proper evaporation of foods cannot place in
the oven unless the door is partially opened.
Diagram of a Solar Dryer
 TREATMENT OF FRUITS AFTER DRYING

1: Sweating. Storage usually in bins or boxes for equalization of

moisture or re addition of moisture to a desired level.
2. The food is packaged for protection against moisture,
contamination with microorganisms and infestations with insects.
 Some of the changes after drying
1. Shrinkage. Volume that may be accompanied by various kinds of damage such as cracking o or crushing of
the tissue. Unequal shrinkage in different parts of a single piece often produces warped and distorted
product. Slow drying of highly shrinking material such that the material shrinks down fully prevents this.
2. Bulk Density. Rapidly dried products, containing more internal voids, have lower bulk density than slowly
dried products. The latter are therefore more economical of packaging materials and containers, but they
may exhibit other characteristics that are unfavorable such as slow dehydration and poor colors.
3. Browning or Scorching. This is commonly associated with over heating. The rate of browning is increased
markedly by a rise in temperature. If the degree of browning is not great the change in color may be the
only noticeable effect, but, when the change proceeds further, the flavor, the rehydration capacity and the
ascorbic acid content may also be adversely affected. Sulphuring or sulfite dipping prior to dehydration help
to minimize browning,
4. Case Hardening. This is a condition indicating the formation of a hard, sometimes horny relatively
impermeable surface skin that prevents or greatly retards further moisture reduction. This occurs when
moisture evaporation from the surface of the material being dried is greater than the rate of diffusion of
moisture from the interior of the plant cells to the surface. It is prevented by controlling the relative
humidity of the circulating air and the temperature of the air.
 Sugar
Concentrates
 Sugar concentrates are
products made from fruits
and/or plants with added sugar
concentrates are jellies, jams,
marmalades, fruit preserves,
paste candies, candied
crystallized and glazed fruits.
Some of the most popular
preserves with sugar are jelly,
jam and marmalade. These are
the stable gels.
JELLIES

A jelly is prepared by boiling the

fruit with or without water and straining
the juice, adding sugar and
concentrating to such consistency that
gelatinization takes place on cooling. A
perfect jelly is clear, sparkling,
transparent and of attractive colour. It
should retain its form and should quiver
not flow. Not syrupy, sticky or gummy
and should retain the flavour and aroma
of the original fruit.
 The constitution of a jelly is pectin, acid and sugar. Jelly formation is
possible only with the proper pectin to sugar to acid ratio.

1. Pectin

Pectin gives the continuity to the jelly

structure. It is water soluble pectinic acid
derived from fruits that are capable of forming
gels with sugar and acid under suitable
conditions. It is a naturally occurring thickener
and stabilizer, helping jams, jellies, and fruit
preserves set.
 2. Acid

Acid gives rigidity of structure to the jelly. When fruit extracts are
deficient in acid, it is possible to improve their jellying by the addition of acid
such as citric or tartaric, by the inclusion of lemon juice or by blending with
other juices which are sour. A rough test of measuring acidity of the fruit
extract in question with that of a teaspoonful of lemon or kalamansi juice and
8 teaspoonful of water. The fruit juice at least is as sour as the solution.

3. Sugar
Like acid, sugar controls the strength or rigidity of the jelly. A 60-65
percent sugar is usually preferable. A lower concentrate of sugar gives a
lower jelly strength.
 Good Characteristics of the Different Sugar Concentrates

MARMALADE

A true marmalade is a clear in

which are suspended slices of fruits or
peel. The best known marmalades
contain citrus fruits such as oranges,
lemons, limes and grapefruit, but many
delicious marmalades are made from
other fruits and combinations of fruits
such as guava, pineapple and papaya.
 JAM

Jams are made from crushed fruit

while marmalades contain pieces of fruit
suspended in a clear sparkling jelly. It is
prepared by boiling the whole fruit pulp
with sugar to a moderately thick
consistency without retaining the shape
of the fruit.
Good Characteristics of the Different Sugar Concentrates

A. Jellies

Appearance: transparent and sparkling; quivers but does not flow.

Texture: firm but cuts easily; forms angle when cut; tender.
Palatable: pleasing sub-acid flavour characteristics of the fruit.
C. Marmalades

Palatable: thin slices of fruit suspended throughout the jelly; transparent; sparkling; quivers
but does not flow
Texture: cuts easily, firm, forms an angle when cut.
Appearance: characteristic fruit flavour.
B. Jams

Palatable: bright colored.

Texture: thick and smooth.
Appearance: characteristic fruit flavour.
 SUMMARY :
Jams are made by crushing fruit with sugar. The product is usually
thick and sweet but is not firm like jelly, it is spreadable. Jellies on
the other hand are made from fruit juice and sugar. Other
attributes that can different jellies with other sugar concentrates
is that they are clear, and they hold their shape yet are tender.
Lastly, marmalades are usually made of citrus fruits and contain
pieces of peel suspended in a transparent jelly.
PICKLING of FRUITS and
VEGETABLES
• Pickling
Pickle are Combination of Fruits and Vegetable
preserve in vinegar with or without spices. It
may be unfermented, partially fermented or
fully fermented. Pickled fruits and vegetables
may or not undergo preliminary fermentation in
brine before being combined with a pickling
solution.
Shredding the vegetables Packing down anaerobically

Measuring the right amount

of salt and vegetables Fermentation and observation

Leaching out the Vegetables Pasteurizing and storage

juice through mixing and packing
Different Type of Pickles
A. Dill pickles. Pickles that are flavored by the addition of oil herb in some form and
usually spices as well.
Fermented dill pickles.
•Genuine dill pickles are produced by the natural fermentation of fresh cucumber in a
32-36°C
salinometer brine to which has been added about 10-15 lbs. of cured dill weed, mixed
spices and a quart of
vinegar of 10 percent acidity per barrel.
Unfermented dill pickles made directly from fresh cucumber.
•Fresh or pasteurized dill pickles or fermented and are 5.3 percent salt. 1 percent
acetic acid, 0.6
percent to 3 percent sugar together with dill and another essential spice oils.
Dill pickles made from salt stock.
•Processed imitation or summer dill pickles are made from fully cured salt stock,
freshened to reduce
their salt content and placed in a solution of turmeric and aluminum.
B. Sour Pickles
Sour pickles
•Sour pickles are pickles that you ferment in saltwater brine. The slow process of fermentation
gives them a deeply sour flavor with a salty edge that many people find irresistible.
Mixed sour pickles
•Mixed unspiced
•Spiced or hot mixed pickles
Chow chow etc.
•Chow chow is the same basis as the chutney, but is covered with a chow source made from
yellow and brown mustard seeds, turmeric, garlic, cinnamon, gloves, ginger, nutmeg, black and
white
pepper and vinegar.
C. Sweet Pickles
Plain sweet pickles are prepared from freshened salt stock, vinegar, sugar and
spices. The sugar content ties between.
•Standard sweet pickles
•Bread and butter or country style are made from fresh Cucumber and onions, washed. Sliced
into chips
and soaked for 12 hours in a 25°Salinometer brine. They are then packed in jars, covered with
heavy syrup at 60
percent vinegar and pasteurized.
•Peeled pickles peel or large salt stock, freshened and processed as for plain sweet pickles.
Mixed sweet pickles
•Plain mixed sweet pickles are prepared from brine onions and cauliflower and salt stock after
freshening,
sugar content is about 20 percent.
Relish or Chopped Sweet Pickles
•Plain relish contains chopped freshened salt stock, green tomatoes, cauliflower, red pepper and
onions in
a 20 percent syrup.
•Fruits relish is plain relish components with citron, orange, lemon peels and sugar.
•Vegetable relish contains ordinary relish ingredients plus ground fresh cabbage, mustard and
celery seed,
spices and sugar to finish at 25 percent sugar and 1.5 acetic acid.
Checklist of equipment for fermenting and pickling fruits and vegetables
✓ Glass jar ✓ Kitchen scale
✓ Wax paper ✓ Measuring cup and spoon
✓ Clean large cloth ✓ Wooden spoon
✓ Glass or plastic bag for use as ✓ Muslin bag(5.cm x 10 cm.)or(2 in. x 4 in.)
weight kitchen scale ✓ Ladle
✓ Stainless steel basting spoon ✓ Chopping board
✓ Sauce pan ✓ Blender or food chopper
✓ Paring knife
Salinometer
•Salinometer or salometer refer to the measure of salt concentration or to the
instruments used in measuring salt concentration. The scale in the salometer is divided
into 100°, the zero graduation indicating the reading of the instrument when placed in
pure water in 60°F and the 100° graduation indicating the reading obtained in a
saturated solution of NaCl at 60°F
This tables is guidelines in the fermentation of fruit and vegetables. Table 3 embodies the
brine chart from Chenoweth(1945), while table 4 shows the proportion of salt to vegetables to
maintain a 2.25 or 2.5 per cent weight (Silverio and Luis 1968)

Table 3. Brine chart (Chenoweth 1945)

Salometer reading Percent salt Salt per (G) Quart water (Oz) Uses and Character
brine

20 5.3 60 2 Dill pickles only

40 10.6 120 4 Pickles and most

pickled vegetables
60 156.9 180 6 Checks
fermentation
80 21.2 240 8 Stops fermentation

100 26.5 300 10 Saturated solution

Table 4. Proportion of salt to vegetables Needed to Maintain 2.25 – 2.5 per
cent weight (Silverio and
Luis 1968)
Amount of salt ( Level Measuring ) Amount of vegetables ( Shredded, firmly packed,
Level Measuring )

Granulated Shredded, Firmly packed

4 measuring tsp (24 g.) 7 measuring or ordinary cups (1kilo or 1,000 g.)
1 measuring tbsp (18 g.) 5 cups (750 g)
1 ordinary tbsp (13 g.) 3 ½ cups (500 g)
2 ½ cups (350 g)
Coarse 2 cups (300 g)
1 measuring tbsp (9 g.)
1 ordinary tbsp (7g.)
Types of Spoilage in Pickling
Bloater formation. Bloater are cucumber that have been deformed or misshaped.
This
may be due to the original cucumber being hallow or to a gas being formed by yeast
inside the cucumber favored by a thick skin that does not allow gas to diffuse out.

Softening. Softening due to pectin splitting enzymes which are separated by certain
species of yeast, molds and bacteria that are associated with the cucumber.
- Insufficient amount of salt and hence abnormal fermentation.
- High temperature which retards acids production.
- low acidity, either because not enough was formed or it was destroyed by film
yeasts or molds

Shriveling. Shriveling is usually caused by placing the cucumber or pickles in to

strong
salt, sugar or vinegar solution.
Pickles Blackening. The causes of pickles blackening are:
- water soluble pigment causing the darkening of brine and pickles;
- production of hydrogen sulfide in presence of bacteria or by chemical
means;
Slippery Pickles. This occurs when cucumber are exposed to air permitting
the growth of
bacteria. Slipperiness may also be due to the broken scums of film yeasts
that have grown on
the surface of the brine and dropped into the cucumber.
Some of the general measure that may be used to reduce or prevent
spoilage are as
- adequate washing
- use of properly cleaned and sanitized vats
- employment of the most suitable initial concentration of brine
- use as adequate pasteurization
Do's and Don'ts on pickling
Select your product
-Use only firm, fresh, unbruised fruits and vegetables of
the best quality. Cucumber and tomatoes are best if picked
within the day of harvest. Fruits may be slightly under ripe.
Check your equipment
- Use a stone or a clean paraffined wooden container for
curing on fermentation. At home, you may find a 2 to 4 gallon
container (tapayan) useful.
- Pack in glass with glass top preferably since the acid
andsalt of the pickle may corrode the metal caps.
Work Quickly to conserve freshness
- do not delay pickling to avoid deterioration.
Choose your method
-Use modern pickles recipes. Follow the procedure within
reason but taste the pickles before storing them.
Watch your time table
-Increase the salt concentration as called for in the
procedure.
Make sure vegetables are below the brine all the time
- Remove the scum from the top of the brine everyday.

Preserve your acid preserves by proper pasteurization

- Pasteurization not only lengthens storage life, but also
preserve the flavor of pickles.