INFORMATION SHEET 1

KITCHEN PREMISES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Identify kitchen cleaning and sanitizing procedures
2. Perform set cleaning schedule

Introduction:

Cleaning needs to be carried out in two stages. First use a cleaning

product to remove visible dirt from surfaces and equipment, and rinse.
Then disinfect them using the correct dilution and contact time for the
disinfectant, after rinse with fresh clean water if required.

Step-By-Step to A Clean Kitchen

1. Clear the Decks - put away all of the items that belong in the
kitchen but are not in their proper place.
2. Start at The Sink
3. Spray countertops and stovetop
4. Empty the refrigerator
5. Start at the top
6. Wipe down upper cabinets & clean microwave.
7. Wipe down countertops and stovetop.
8. Clean vertical surfaces of appliances.

Effective cleaning and sanitizing

 Step 1 – Preparation. Remove loose dirt and food particles.

 Step 2 – Cleaning. Wash with hot water (60 °C) and detergent.
 Step 3 – Sanitizing (bacteria killing stage) Treat with very hot,
clean, potable water (75 °C) for at least 2 minutes.
 Step 4 – Air drying

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Cleaning and Disinfection Process

1. Pre-clean - remove excess food waste by sweeping, wiping or pre-

rinsing.
2. Main clean - loosen surface waste and grease using a detergent.
3. Rinse - remove loose food waste, grease and detergent.
4. Disinfection - kill the bacteria with disinfectant or heat.
5. Final rinse - remove the disinfectant.
6. Drying - remove all moisture.

Cleaning schedules are utilized in order to ensure all food preparation

areas are kept clean and sanitized. A cleaning schedule is an easy and
effective way of demonstrating all equipment is regularly cleaned. It is
important to include all items, including those that are not cleaned
frequently.

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 INFORMATION SHEET 2

STOCKS, SOUPS AND

SAUCES
Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define and differentiate stocks, soups and sauces
2. Identify samples for stocks, soups and sauces

Introduction:
A stock is a very flavorful liquid that is made by gently cooking
bones and other ingredients such as vegetables in a liquid. This extracts
flavor, aroma, body, color, and nutrients.
WHITE STOCK is a clear, pale liquid made by simmering poultry bones.
BROWN STOCK is an amber-colored liquid made by browning and then
simmering beef, veal, or game bones.
Different types of stocks:
FUMET (foo-MAY) is a very flavorful, light- colored stock made with fish
bones.
COURT BOUILLON (court boo-YON) is a very aromatic vegetable broth,
and is used for poaching fish or vegetables.
REMOUILLAGE (ray-moo- LAHZ) is a stock made from bones that have
already been cooked in another food preparation. When simmered in
water a second time, the result is a pale and weak- flavored liquid.
Four Main Parts of Stocks:
Part 1 is the major flavoring ingredient, which usually consists of the
bones and trimmings from meat, poultry, or fish.
Part 2 is the liquid. That liquid is usually water, but may also include
wine or vinegar, or even a bouillon or remouillage.
Part 3 is the mirepoix (meer-PWAH). The standard mirepoix is 50%
onions, 25% carrots, and 25% celery.

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Part 4 is the aromatics. These are the herbs, spices, and flavorings that
create a savory smell. Aromatics may include a ‘bag of herbs’ called a
BOUQUET GARNI (boo-KAY gahr-NEE).
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. Sauce is a flavorful liquid,
usually thickened that is used to season, flavor and enhance other foods.
1.Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness
Variation of Sauces
Hot sauce - made just before they are to be used
Cold sauce - cooked ahead of time, then cooled, covered and placed in
the refrigerator to chill
Hygienic Principles and Practices in Sauce Making
1. Make sure all equipment is perfectly clean. 2. Hold sauce no longer
than 1 ½ hours. Make only enough to serve in this time, and discard any
that is left over. 3. Never mix an old batch of sauce with a new batch.

Soup - a liquid food especially with a meat, fish, or vegetable stock

as a base and often containing pieces of solid food.
Main Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt • Pepper • Vegetables • Onion
• Butter • Garlic • Cream • Water
• Eggs • Cornstarch
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)

There are two categories of soups:

 Clear soups include stocks, broth, and consommés.
 Thick Soups which include cream soups, pureé soups, bisques,
chowders, and specialty soups.

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 INFORMATION SHEET 3

APPETIZER

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Describe appetizer’s role
2. Distinguish classification of appetizers

Introduction:
Appetizer is a food or drink that stimulates the appetite and is
usually served before a meal. The appetizers included shrimp with
cocktail sauce, vegetables and dips, cheeses, and fruits. Appetizers are
the foreplay of meals. Great appetizers get you in the mood, they get you
excited about what else lays in store for you. Similarly, bad appetizers
can get things off to a bad start, leaving you wondering if the rest your
experience will be any better.

Appetizer, food eaten to pique the appetite or to moderate the

hunger stimulated by drink. Cocktails, especially apéritifs, the
characteristic “dryness” of which allegedly stimulates the appetite, are
customarily served with appetizers. Appetizers aren't always essential,
only because we are trying to eat LESS food these days. But they can still
be served, and a “light” appetizer is nice. But they don't have to be
elaborate. Having a little something to munch on (like nuts or chips and
a dip or crackers and cheese) is perfect for this course.

Why is appetizer served before meal?

A small portion of food served before the main part of a meal in order to
stimulate the appetite.

Classification of Appetizers

1. Cocktails - an alcoholic drink consisting of a spirit or several spirits

mixed with other ingredients, such as fruit juice, lemonade, or cream.

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2. Hors d' oeuvres - is French for “out of work” but translates to “outside
the meal” is generally a one-bite item that's either stationary or
passed and served separate from or prior to a meal
3. Canape - is a type of hors d'œuvre, a small, prepared, and often
decorative food, consisting of a small piece of bread (sometimes
toasted), puff pastry, or a cracker wrapped around or topped with
some savory food, held in the fingers and often eaten in one bite.
4. Relishes/Crudite - are traditional French appetizers consisting of
sliced or whole raw vegetables which are typically dipped in a
vinaigrette or other dipping sauce.
5. Salads - a cold dish of various mixtures of raw or cooked vegetables,
usually seasoned with oil, vinegar, or other dressing and sometimes
accompanied by meat, fish, or other ingredients.
6. Soup & Consommé - is a type of clear soup made from richly flavored
stock, or bouillon that has been clarified, a process that uses egg
whites to remove fat and sediment.
7. Chips & Dips - are a dish consisting of chips or crisps served with
dips. Chips used include potato chips, tortilla chips, corn chips, bean
chips, vegetable chips, pita chips, plantain chips and others. Crackers
are also sometimes used, as are crudités, which are whole or sliced
raw vegetables.

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 INFORMATION SHEET 4

SALADS AND DRESSINGS

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Explain difference of salad and dressing
2. Demonstrate blending of salad and dressing

Introduction:
A salad is a dish consisting of pieces of food in a mixture,
sometimes with at least one raw ingredient. The salad must be chosen to
balance the flavor of other dishes with which it is served. Salad is any of
a wide variety of dishes that fall into the following principal categories:
green salads; vegetable salads; salads of pasta, legumes, or grains; mixed
salads incorporating meat, poultry, or seafood; and fruit salads. Most
salads are traditionally served cold, although some, such as German
potato salad, are served hot while dressing is a sauce for salads,
typically one consisting of oil and vinegar mixed together with herbs or
other flavorings.
There are four main types of salads:
1. Appetizer - For a starter to stimulate the appetite, and it is served at
the beginning of the meal. Make it with crisp greens, fruit or raw
vegetables, and keep the servings small.
2. Accompaniment - Served with main the course of the meal either on
dinner or salad plate. This salad should contrast pleasantly with the rest
of the meal in color, flavor, and texture. Use crisp greens, fruits, or
vegetables whether raw or cooked.
3. Main Dish - Must be substantial and satisfying. Make it with meat,
fish, eggs, poultry, vegetables, fruit or a combination of fruit and cheese.
This is served in meal-sized portions and often served hot.
4. Dessert - This may be a sweetened, molded or frozen salad made of
fruit gelatin or fruit mixture. Whipped cream is usually added to the

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dressing. This salad furnishes the meal with a color, flavor and texture
treat

Three basic types of salad dressings

 Vinaigrette, usually mixture or emulsion of salad oil and vinegar,

often flavored with herbs, spices, salt, pepper, sugar, and other
ingredients
 Creamy dressings, usually mayonnaise-based, which may also
contain yogurt, sour cream, buttermilk, or milk
 Cooked dressings, which resemble creamy dressings, are usually
thickened by adding egg yolks and gently heating

The four basic parts to most salads are:

1. Base: usually a layer of salad greens that line the plate or
bowl in which the salad will be served.
2. Body: consists of the main ingredients.
3. Garnish: enhances the appearance while also complementing
the overall taste; must be edible
4. Salad dressings: are liquids or semi-liquids used to flavor
salads.

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 INFORMATION SHEET 5

SANDWICHES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define sandwich and its types
2. Apply tips in making sandwich

Introduction:
Sandwich is a food typically consisting of vegetables, sliced cheese
or meat, placed on or between slices of bread, or more generally any dish
wherein bread serves as a container or wrapper for another food type.
The sandwich began as a portable finger food in the Western world,
though over time it has become prevalent worldwide.
Sandwiches are a popular type of lunch food, taken to work, school, or
picnics to be eaten as part of a packed lunch. The bread may be plain or
be coated with condiments, such as mayonnaise or mustard, to enhance
its flavor and texture. As well as being homemade, sandwiches are also
widely sold in restaurants and can be served hot or cold. There are both
savory sandwiches, such as deli meat sandwiches, and sweet
sandwiches, such as a peanut butter and jelly sandwich.

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Different Types of Sandwiches

1. Open - also known as an open-face/open-faced sandwich, bread

baser, bread platter or tartine, consists of one or more slices of bread
with one or more food items on top.
2. Plain - made up of two slices of bread that are sometimes toasted. The
crusts may or may not be removed, depending upon your preference.
Butter, mayonnaise, or a prepared sandwich spread may be used as
lining to prevent the bread from absorbing moisture from the filling.
3. Pinwheel - a tea sandwich prepared using bread slices sliced longways
form a conventional square loaf which have a substantial well flavored
spread or soft filling.
4. Closed Tea - also referred to as finger sandwich) is a small prepared
sandwich meant to be eaten at afternoon teatime to stave off hunger until
the main meal.
5. Ribbon - basically a multi-tiered sandwich.
6. Mosaic or Checkerboard - uses two sandwiches.

Sandwich-Making Tips
1. When cutting bread, keep slices together in pairs so that they will fit
together.
2. Have butter, margarine, or spread at room temperature so that it will
spread without tearing the bread. Use cream if necessary. Be sure
that the spread is very thin.
3. Certain diets also affect which type of sandwich filling you should use.
Some people prefer more expensive fillings like chicken, lunch meat,
corned beef, and sausages, while others prefer simple fillings like egg,
tuna, and cheese.
4. Bread may also be layered with one or more types of filling as in
clubhouse sandwich.
5. Different colors of bread can be combined together and sliced
differently to make interesting designs for the sandwich.
6. Apply spread on bread evenly to prevent sogginess.
7. Vary your sandwiches by using different shapes and fillings.

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 INFORMATION SHEET 6

MEAT DISHES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define meat as a food source
2. Identify meat sources and right cooking temperature

Introduction:
Meat is animal flesh that is eaten as food. Meat is mainly
composed of water, protein, and fat. It is edible raw, but is normally
eaten after it has been cooked and seasoned or processed in a variety of
ways. Unprocessed meat will spoil or rot within hours or days as a result
of infection with and decomposition by bacteria and fungi.
Meat and poultry are great sources of protein. They also provide lots of
other nutrients your body needs, like iodine, iron, zinc, vitamins
(especially B12) and essential fatty acids.
The 3 types of meat
1. Red Meat - all livestock is
considered red meat. This includes
beef, pork, goat, and lamb.

2. Poultry –commonly referred to as

white meat, poultry includes chicken
and turkey.

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3. Seafood – includes fish, as well as
crustaceans, like crab and lobster, and
mollusks, like clams, oysters, scallops,
and mussels.

RIGHT TEMPERATURE FOR

COOKING MEAT

A meat thermometer is the most accurate guide to the doneness of meat.

The thermometer should be inserted into the roast surface at a slight
angle or through the end of the roast so the tip of the thermometer is in
the thickest portion of the cut, but not resting in fat, against the bone, or
on the rotisserie rod.

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 INFORMATION SHEET 7

VEGETABLE DISHES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define vegetable and its importance in human diet
2. Select quality raw fresh vegetables for cooking

Introduction:
Vegetable is defined as "any plant, part of which is used for food", a
secondary meaning then being "the edible part of such a plant". A more
precise definition is "any plant part consumed for food that is not a fruit
or seed, but including mature fruits that are eaten as part of a main
meal". Vegetables as a whole represent the second most produced food
group in the world, after cereals. There’s a large variety of vegetables
Eating vegetables provides health benefits — people who eat more
vegetables and fruits as part of an overall healthy diet are likely to have a
reduced risk of some chronic diseases. Vegetables provide nutrients vital
for health and maintenance of your body.
1. Fruits and vegetables are a great source of vitamins and minerals.
2. You get to enjoy a variety of flavors and textures. 
3. Lots and lots of fiber. 
4. They’re low-calorie and low-fat
5. Protect against cancer and other diseases
6. Fruits and vegetables help you maintain good health
7. Low in sodium and cholesterol
8. Fresh, frozen, canned, dried – they’re ALL nutritious
9. Convenient, quick and easy
10. Smoothies

Basic principles of vegetable preparation explain why. Cook vegetables in

the smallest amount of liquid possible. Vegetables have some vitamins
that dissolve in water and are lost when the cooking liquid is discarded.
Water soluble vitamins are vitamins that dissolve in water.

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Factors that cause the deterioration of fresh vegetables
 Growth and activities of micro-organisms, principally bacteria,
yeasts and molds;
 Activities of natural food enzymes;
 Insects, parasites and rodents;
 Temperature, both heat and cold;
 Time.
Tips in choosing quality vegetables

1. Bright color

Checked for bruises, blemishes and pests (harder to see on vegetables

like cauliflower and cabbage, so double check), look for fruits and
vegetables with the brightest, most inviting colors. 

2. Heavy weight

The best way to tell is to pick up two similarly sized fruits, one with each
hand. After you’ve tried a few it will be obvious that certain fruits are
much heavier than the rest, and those are your best bets. This applies to
both fruits and vegetables, but mostly to fruits.

3. Firm, but not hard

Most of the vegetables should be firm in texture this means that it will be
firm to the touch—think crisp and succulent—but not hard, squishy or
limp.

While the perfect amount of firmness will vary for each type of produce,
comparing within the batch can be very informative.

4. Fragrant aroma

Probably the most telling test of the quality of your fruit and vegetables is
how it smells. Compare a few of your options. The strongest smelling
fruit will be the most ripe and ready to eat immediately. If you’d like your
fruit and vegetables to last for a few days, they are best to go with a piece
that still smells good, but has a less overwhelming scent.

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 INFORMATION SHEET 8

EGGS

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define egg and its importance in food industry
2. Identify eggs’ nutritional values and its uses

Introduction:
Egg is an oval or round object laid by a female bird, reptile, fish, or
invertebrate, usually containing a developing embryo. The eggs of birds
are enclosed in a chalky shell, while those of reptiles are in a leathery
membrane.

Eggs are a good source of high-quality protein. They provide important

sources of iron, vitamins and phosphorus. As a nutritional source of
vitamin D, eggs rank second only to fish liver oils. Eggs are low in
calcium, which is discarded in the shell, and contain very little vitamin
C.

Eggs provide a unique and well-balanced source of nutrients for persons

of all ages. Hard-cooked egg yolks are of great nutritional value as a
major supplementary source of iron for infants. When children reach one
year of age, they may also be given egg whites. Eggs contain significant
nutritional value, which is essential during rapid body growth, and
therefore are excellent food for young children and teenagers.

Low caloric value, ease of digestibility and high nutrient content make
eggs valuable in many therapeutic diets for adults. During
convalescence, when bland diets may be required, eggs provide a good
nutritious diet. For older people, whose caloric needs are lower, eggs are
an easy, inexpensive and nutritious food to prepare and eat.

Availability, modest cost, ease of preparation, popular taste appeal and

low caloric value give eggs a primary advantage for human nutritional
needs.

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Shell quality characteristics that must be considered are as follows:

 Cleanliness
 Soundness (Unbroken)
 Smoothness
 Shape

SOME USES OF EGGS IN FOOD INDUSTRY

USES EXAMPLE
MAIN Poached, soft and hard boiled, scrambled,
INGREDIENT omelets, salads, pasta
THICKENING Custards, quiches
AGENT
EMULSIFYING Sauces, salad dressings, baked products
AGENT
BINDING Stuffing, crumbing
GLAZING Egg wash for baked products e.g. brushing
pastry with beaten egg
COATING Fish dipped in egg and coated in
breadcrumbs

A variety of cooked eggs to take the labor out of producing final egg

USES EXAMPLE
PEELED HARD Salads, sandwiches, savory eggs, pickling,
COOKED EGGS scotch eggs, garnishes, display in delis
EGG SPREAD Sandwiches, filled rolls, hors d’oeuvres, salads,
cracker biscuits, vol-au-vents, curried egg
products.

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 INFORMATION SHEET 9

STARCH DISHES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define food starch
2. Enumerate types of starches

Introduction:
Starch is a polysaccharide formed by units of glucose and the
storage form of carbohydrates in plants. It is synthesized by the most
part of vegetable cells and stored especially in seeds (e.g., cereals and
legumes), tubers (e.g. potatoes), roots (e.g. those of carrots) and some
fruits (e.g. green banana). With sucrose and lactose, it is one of the three
most common carbohydrates taken up with diet and, among the previous
ones, is the main source of carbohydrates in a Mediterranean-type diet.
Starch us the second most abundant organic substance on earth.
It is found in all forms of leafy green plants, located in the roots, fruits or
grains. Also, the source of up to 80% of calories worldwide. The
significant roles of starches have been used in food manufacture,
cosmetics, pharmaceuticals, textiles, paper, construction materials and
other industries.
Food starches are added to thicken or stabilize products such as
puddings, soups, sauces, pie fillings, salad dressings and many others.
Modified versions of starch are also frequently used in foods that have a
low pH or cannot be heated.
Starches should be cook at boiling temperature - after the grains have
browned slightly, they are stirred, and they are permitted to brown until
an even color is obtained.
 Provide garbage receptacle for proper waste disposal.
 Check expiry dates of food commodities bought and those in stock.
 Cover the food properly.
 Store food properly.

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Types of starchy foods
 Potatoes - are a great choice of starchy food and a good source of
energy, fiber, B vitamins and potassium.
 Bread - especially whole meal, granary, brown and seeded
varieties, is a healthy choice to eat as part of a balanced diet.
 Cereals - are usually starchy pods or grains. - are the most
important group of food crops in the world named after the Roman
goddess of harvest, Ceres.
 Rice and grains - any food made from wheat, rice, oats, cornmeal,
barley, or another cereal grain is a grain product.
 Pasta - a dish originally from Italy consisting of dough made from
durum wheat and water, extruded or stamped into various shapes
and typically cooked in boiling water.

Classification of starches
1. Native starch - refers to the starches as originally derived from its
plant source.
2. Modified starches - are those with structures altered by treatment with
physical or chemical agents.
3. Purified starch - may be separated from grains and tubers by a
process called wet milling.

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 INFORMATION SHEET 10

POULTRY AND GAME

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Differentiate poultry and game
2. Enumerate types of poultries and games

Introduction:
Poultry refers to several kinds of fowl that are used as food and
includes all domestic birds suitable for food except pigeon and squab
while game includes such birds and animals suitable for food as are
pursued and taken in field and forest.
Different kinds of poultry
1.Chicken 6. Goose
2.Pigeon 7. Turkey
3.Quail 8. Pheasant
4.Duck 9. Wild Duck
5.Itik 10. Guinea fowl

Game is usually classified into these categories:

1. small birds, such as the thrush and quail;
2. game proper, a category that can be subdivided into winged game,
such as the goose, duck, woodcock, grouse or partridge, and pheasant;
and ground game, such as the squirrel, hare, and rabbit;

Nutritive Value/Components of Poultry and Game 22.6% protein

76.3% water and traces of fat, vitamins and minerals.

Poultry has 2 different type of muscles:

1. Dark Muscles are richer in fat, have more connective tissues and have
higher riboflavin and myoglobin content. These are the legs, thigh, wings,
neck and rib cage.
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2. White meat – it is simply the breast of the chicken.

Variety meats of poultry and game Refers to the meat of such organs as
the gizzard, heart, kidneys and liver.

Poultry
Has a high protein content
Is easier to raise and transport than cows and pigs
Is considered a staple on most menus

One of the main benefits of eating game meat is that is it one of the
healthiest meats available, very low in fat and cholesterol, game meat is
lean as they are wild and are able to walk and roam freely so do not store
so much fat.

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 INFORMATION SHEET 11

SEAFOOD DISHES

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Identify seafood’s importance due to its nutritional value
2. Describe and analyze the emerging seafood industry

Introduction:
Seafood is any form of sea life regarded as food by humans,
prominently including fish and shellfish. Seafood also refers to water-
dwelling animals that people kill and eat, such as fish, shrimp, or even
octopuses. Seafood is high in protein and low in saturated fat, not to
mention filled with those omega 3s that can really help with heart health
and reducing the risk of cardiovascular events. Eating seafood can help
prevent heart attacks and strokes, can lower blood pressure and may
even help ward off depression. Regular fish consumption reduces the risk
of heart attack by as much as 40 percent. Seafood's magic ingredient:
omega-3 fatty acids.

Common seafoods

 Fish: Anchovy, bass, bluefish, carp, cat fish, char, cod, flounder,
haddock, halibut, herring, orange rough, mahi-mahi, sardines,
salmon, trout and tuna
 Crustaceans: Crab, crayfish, lobster, prawns and shrimp
 Shellfish: Abalone, clams, conch, mussels, octopus, oysters,
scallops, sea snails (escargot) and squid (calamari)
 Other: Caviar and roe, kamaboko and surimi (imitation crab and
lobster meat) and tarama (salted carp roe)
Foods that most commonly contain seafood include:

 Asian dishes like fried rice, spring rolls and sushi

 Asian dishes that are often prepared with fish-based sauces, like
oyster sauce

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by:
  Salad dressings

 Sauces, like steak and Worcestershire

 Seafood soups and broths

 Spreads like taramasalata

Food products that sometimes contain seafood include:

 Deli meats

 Dips and spreads

 Foods that contain gelatin like marshmallows or hot dogs

The seafood industry, like more than any other food category, is
constantly evolving between advances in farming, concerns about
sustainability, and ever-changing trends. Once seafood products are
harvested, they are generally processed or packaged for distribution to
retail stores and restaurants. Seafood Source collected the opinions of
five respected culinary influencers from different regions of the world and
industry sectors. The Philippines is a considerable seafood exporter with
tuna and seaweeds bringing biggest earnings.

Most Popular Seafoods

 Shrimp
 Salmon
 Tuna
 Crab

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by:
 INFORMATION SHEET 12

DESSERTS

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Define and discuss dessert’s role
2. Identify basic preparation method for desserts

Introduction:
Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course
usually consists of sweet foods, such as confections, and possibly a
beverage such as dessert wine or liqueur. The term dessert can apply to
many confections, such as biscuits, cakes, cookies, custards, gelatins,
ice creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also
commonly found in dessert courses because of its naturally occurring
sweetness. Some cultures sweeten foods that are more commonly savory
to create desserts. According to food scientist Steven Witherly, our
appetite fades after we eat too much of the same type of food. A dessert
course tricks our brain into wanting more food. "As we eat the savory
course, we rapidly reduce our hunger pangs and become full — the
pleasure of the first course has passed (savory and hot).

Types of dessert
1. Cake - is a form of bread or bread-like food and is usually a sweet
baked dessert.
2. Cookie - is a sweet baked food that is usually small, flat and round
and is made from flour and sugar although oatmeal cookies are quite
popular as well.
3. Biscuit - a word used for a different variety of baked, usually flour-
based food goods.
4. Gelatin - is a protein acquired by boiling skin, tendons, ligaments and
or bones with water.

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by:
5. Pastry - is dough of flour, water and shortening that may be savory or
sweetened.
6. Ice Cream - is a sweetened frozen food usually eaten as a snack or
dessert.
7. Pie - are described by their crusts. A filled pie has pastry lining the
baking dish, and the filling is located on top of the pastry but left open.
8. Pudding - is a type of food that can be both a dessert and a savory
dish.
9. Candy - also referred sweets or lollies, a confection that features sugar
as a principal ingredient.

Basic Preparation Methods for Dessert

Mixing. • Producing a recipe combination using two or more different

food commodities.

Aeration. • Trapping or creating oxygen bubbles in a mixture.

Addition of colors and flavors. • Too little will be insipid. • Flavors can
be overpowering or ineffective.

Pureeing. • Pulping of fruits to produce a smooth mixture.

Finishing methods. • Cooling. • Natural methods, ice or blast chilling.

Filling. • Important that all products are similar, satisfaction, sales and
image.

De-molding. • Cold desserts can be molded and chilled to set.

Glazing. • Hot and cold process gels. • Icing sugar, pithiviers for
example. • Egg wash for pastry products.

Dusting, dredging and sprinkling. • Dusting with icing sugar should be

light and delicate. • Dredging is a heavier dusting where a white coated
effect is required. • Sprinkling is very light allowing the product surface
to be seen.

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by:
 INFORMATION SHEET 13

PACK PREPARED FOOD

Learning Objective/s:
After reading this Information Sheet, you must be able to:
1. Identify packaging importance on food preparation
2. Distinguish different food packaging materials

Introduction:
Food packaging is packaging for food. A package provides
protection, tampering resistance, and special physical, chemical, or
biological needs. It may bear a nutrition facts label and other information
about food being offered for sale.
Food Packaging Importance
1. Food Protection
Food packaging is important to protect food during transportation,
handling, and distribution and to preserve the condition of food as it is
transported from restaurant to consumer.

2. Food Safety

Food packaging protects the food from any contamination when

delivering it to customers and ensures food safety to eliminate or reduce
food recalls and hazards, especially while coronavirus is threatening
people’s lives.

3. Food Freshness

Proper packaging can maintain food’s freshness, appearance, taste, shelf

life, and quality, and make a meal more appealing. This allows customers
to keep a meal at home for a period of time before consuming it.

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by:
Mostly used food packaging materials

a. Styrofoam:

Styrofoam is excellent to insulate hot and cold foods to help maintain

and control their temperature. Nevertheless, it is non-biodegradable
which is bad for our environment.

b. Plastic:

Plastic is strong, prevents leakage, and protect food. It is perhaps the

most commonly used packaging material because it is extremely cheap to
make, easy to transport, and very durable.

c. Cardboard:

Cardboard is biodegradable, sustainable, easy to print on, cost-effective,

and strong when folded correctly. Nevertheless, wet foods can turn it to
mush and it is not a very good insulator to maintain temperature.

d. Sustainable Packaging:

Sustainable packaging alternatives are far better for the environment.

Document No.
Date Developed:
December 2020
Competency-Based Learning Material for Developed by: Issued by:
CORE COMPETENCIES of Joyce Ann M. Villanueva KTILQ
COOKERY NCII
Date Revised:
Revision:
Revision by: