TLE 10 (cookery)

Stock  most basic preparation found in professional kitchen.

 Fonds de cuisine – the foundation of cooking
 It is a flavorful liquid prepared by simmering meaty bones from meat, poultry,
seafood, and vegetable.
Classification of  Chicken Stock – made from the chicken bones.
Stock  White Stock – made from beef or veal bones.
 Brown Stock – made from beef or veal bones that have been browned in an
oven.
 Fish Stock – made from fish bones and trimmings left over after filleting.
Ingredients in  Bones – most flavorful and body of stocks are derived from the bones.
Preparing Stocks  Mirepoix – is the French term for combination of coarsely chopped onions,
carrots, celery used to flavor stocks.
Basic formula for Mirepoix
- 2 parts onion
- 1 part celery
- 1 part carrot
 Acid products – Acid helps dissolve connective tissues, and extract flavor and
body from bones.
 Scraps and left-over – Scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made.
 Seasoning and spices
 Bouquet Garni - assortment of fresh herbs and aromatic ingredients tied in a
bundle with string so it can be removed easily from the stock.
Guidelines for  Follow the correct procedures for cooling and storing stock and make sure that
Preparing Stock any stock you use is flavorful and wholesome.
 Follow the cooking time for stock
 The stock ingredients are boiled starting with cold water
 Stocks are simmered gently, with small bubbles at the bottom but not breaking
at the surface.
 Salt is not usually added to a stock, as this causes it to become too salty, since
most stocks are preserved to make soup and sauces
 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
Soups  A well-prepared soup always makes a memorable impression. Soups offer a
full array of flavoring ingredients and garnishing opportunities. Soups also
allow the use of trimmings and leftover creatively.
Prepare Soups  Clear Soups - They are soups based on a clear, unthicken broth or stock. They
Required for may be served plain or garnished with a variety of vegetables and meats.
Menu Item  Thick Soups - are soups that are thickened to provide a heavier consistency.
Thick soup is a cream soup based on béchamel sauce and is finished with a
heavy cream.
- Béchamel - sauce is milk thickened with roux.
 Other Type of Soups
A. Dessert soup
Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca
pearl served hot or cold.
 
Osheriku – a Japanese asuki bean soup
 
Tonge sui – a Chinese soup
 B. Fruit Soup - can be served hot or cold depending on the recipe where dried
fruits are used like raisins and prunes. Fruit soup may include milk, sweet
or savory dumplings, spices or alcoholic beverages like brandy and
champagne.
C. Cold Soup - is variations on the traditional soup wherein the temperature
when served is kept at or below temperature.
D. Asian Soup - is a traditional soup which is typical broth, clear soup, or starch
thickened soup.
Other thickening  Rice
agents for soup  Flour
 Grain
 Corn Starch
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.
Basic Sauces for  White Sauces - Its basic ingredient is milk which is thickened with flour
Meat, Vegetables, enriched with butter.
and Fish  Veloute Sauces - Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
 Hollandaise Sauces - It is a rich emulsified sauce made from butter, egg
yolks, lemon juice and cayenne.
 Emulsion - (as fat in milk) consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together.
 Brown sauce / Espagnole - It is a brown roux-based sauce made with
margarine or butter, flavor and brown stock.
 Tomato - It is made from stock (ham/pork) and tomato products seasoned
with spices and herbs.
Variation of  Hot Sauces - made just before they are to be used.
Sauces  Cold Sauces - cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill.
Thickening  Thickens sauce to the right consistency. The sauce must be thick enough to
Agents cling lightly to the food.
1. Fat
a. Clarified butter - Using clarified butter results to finest sauces because of its
flavor.
b. Margarine - Used as a substitute for butter because of its lower cost.
c. Animal fat - Chicken fat, beef drippings and lard.
d. Vegetable oil and shortening - Can be used for roux, but it adds no flavor
2. Flour - The thickening power of flour depends on its starch content. Bread flour is
commonly used in commercial cooking. It is sometimes browned for use in brown
roux.
Common  Discarding
Problems in Sauce  oiling-off
 poor texture
 synersis (weeping)
 oil streaking
Basic Finishing  Reduction - The water evaporates when simmered. The sauce becomes more
Techniques in concentrated and more flavorful.
Sauce Making  Straining - This is very important in order to produce a smooth, lump free
sauce. Straining through a china cap lined with several layers of cheesecloth
is effective.
  Enriching with Butter and Cream - Liaison mixture of egg yolks and cream
added to sauce to give extra richness and smoothness.
- Heavy cream- added to give flavor and richness to sauce
- Butter - Add softened butter to hot sauce and swirl until it melts. Serve
immediately to prevent separation of butter. Butter gives extra shine and
smoothness to the sauce.
 Seasoning - adds and develop flavor.

Poultry  consumption in the Philippines has increased remarkably in the last decade.
This is evident in the popularity of chicken dishes in restaurants all over the
country.
Chickens and  may be divided into classes which are essentially of the same
other poultry physical characteristics associated with age, sex, live weight and/or
breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12
weeks of age, of either sex, is tender-meat with soft, pliable, smooth-
textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8
months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with
coarse skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is
usually more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg.dressed weight
which are on sale especially during the Christmas holiday.

Other Poultry  Peking duck - This is a breed of duck that originated from China
and is noted for its tender and flavorful meat.
 Duck or Itik - is available and popular in many towns of Rizal as fried itik.
 Squab - This is a young immature pigeon of either sex and has
extra tender meat.
Selecting Good 1. Live Poultry
Quality Poultry a. It has clear eyes.
and Game
b. A young chicken has fine and soft feet. If it is old, the
feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger
chicken and thick in older one.
d. Small feathers indicate that the chicken is young

2. Whole Poultry. - These are slaughtered birds that have been

bled and de-feathered.
a. Their head, feet and viscera are
still intact. b. They are clean, well
fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or
 missing skin.
3. Dressed Poultry.- These are slaughtered birds that have been
bled, de- feathered, and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well- developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery

4. Ready-to-Cook. - The dressed birds may be cut up and marinated or

seasoned.
5. Poultry Parts. - Several pieces of a single poultry part are usually
packed in one carton, wrapped and chilled or frozen.
a. dark meat – drumsticks, thighs, wings, neck, backs,
and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
Market forms of  Live poultry - Live poultry should be healthy, alert, and well-feathered.
poultry Avoid poultry which have bruises, blisters and broken bones.
 Whole poultry - Though not alive, the criteria for selecting live poultry
also apply to whole poultry
 Dressed poultry - This is the most available poultry form in the market..
Good quality dressed poultry should be free from slime, off-odors and
discoloration
 Drawn poultry - These are dressed poultry that have been chilled or
frozen. They are usually available in groceries
 Ready-to cook - These are poultry parts such as wings, breast, thighs, or
drumsticks which have been separately packed in a single container and
frozen or chilled

Poultry Cookery  Moist Heat Method

 All classes of chicken and other poultry for that
matter may be cooked by moist-heat cookery.
Common Filipino dishes are tinola, sinampalukang
manok, manok na pinaupo, and relyeno.

 Dry Heat Method

 The dry method is usually reserved for young

tender poultry. The poultry class of these chickens is
specially termed ―broilers and fryers‖ Somewhat
older but still immature birds such as capons and
roasters are also suitable for roasting.

There's more to life than passing exams, and paper qualifications can only take you so far. A lot depends

on luck, and on being in the right place at the right time, which was certainly true in my case.     
Terry Wogan
 Welcome,
Xander Louis Torno