KITCHEN ESSENTIALS

& BASIC FOOD NEEDS

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 1 | 26
 PREFACE
Dear student,

This module contains training materials and activities for you to complete for the subject: KITCHEN
ESSENTIALS AND BASIC FOOD NEEDS.
You are required to go through a series of learning activities in order to complete each learning outcome
of the module.
This course is designed to educate students in the art of cooking. It explains and demonstrates the
different competencies that a person must achieve to clean kitchen areas, prepare hot meals, cold meals and
desserts for guests in various food and beverage service facilities. Students will learn theoretical knowledge and
demonstrate practical skills in basic culinary art, basic food preparation and food presentation in a commercial
establishment. It also covers different techniques and ways of preparing and presenting appetizers, salad,
dressing, soup, sandwiches, canapés, meat dishes, vegetables dishes, egg dishes, starch dishes, cold desserts
and hot desserts. Topics also includes application of basic techniques in commercial cookery, application of
standard safety procedures for handling foodstuffs, clean and maintain kitchen equipment and utensils, organize
and prepare food products and meals, prepare and store food in safe and hygienic manner, receive and surely
store in-coming goods, establish and maintain quality control in food production, identify, prepare and portion
various meats, prepare and store food in a safe and hygienic manner.

This will be the source of information for you to acquire knowledge and skills in this particular competency
independently and at your own pace, with minimum supervision or help from your facilitator.
Remember to:

• Work through all the information and complete the activities in each section within the time frame
stated in the table of content.
• Read each lessons and complete the activities. Answering the activities will help you acquire the
knowledge content of this competency.
• Perform the activities that require performance until you are confident that your output conforms
to the performance criteria that help you develop your skills.
• Submit outputs following instructions given for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the institutional competency evaluation.

As you work on the modules, please be guided by the Time Frame as indicated in the Table of Contents. If
you have questions about the lessons as you go along, feel free to reach me through:
my Mobile number: 09129289145;
my e-mail address: [email protected];
Facebook / messenger account: Jlo Ganda; and,
our group chat account in FB messenger: Kitchen Essentials: SY 20-21

Your Trainer,

ANGELO A. BAYACSAN

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 TABLE OF CONTENTS

MODULE 1. PRELIMINARY TERM

LESSON TOPICS TIME FRAME PAGES
NOS.
1 Food Safety and Sanitation January 12, 2021 4
• Activity # 1 5
2 Cooking Methods January 19, 2021 6
• Activity # 2 11
3 Classification of raw materials used in kitchen January 26, 2021 12
preparations
• Quiz # 1 18
4 The Kitchen Organizational Chart February 2, 2021 18
• Activity # 3 19
5 Prepare and Produce Appetizers February 9, 2021 20
• Activity # 4 22
6 Prepare and Produce Salad and Dressing February 16, 2021 23
• Activity # 5 26
I. PRELIMINARY EXAMINATION February 18, 2021

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 INFORMATION SHEET 1

FOOD SAFETY AND SANITATION

Safety - in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most
accidents in the kitchen are due to carelessness.

Safety Procedures

1. Wear appropriate, clean clothing on the lab days

2. Never cook in loose clothes and keep long hair tied
back. You don’t want anything accidentally catching
fire
3. Store knives in a wooden block or in a drawer.
4. Keep potholders nearby and use them!
5. Don’t let temperature-sensitive foods sit out in the
kitchen
6. Separate raw meat and poultry from other items whenever you use or store them.

Key Points Regarding Storage

• Check food specification and grading

• First-in…First-out rule
• Suitable container should be used
• Temperature and humidity
• Cleanliness, hygiene and sanitation
• Food storage condition

7. When possible use a kitchen tool, not your hands to complete tasks.
8. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
9. Get a fire extinguisher and First Aid Kit for your kitchen

Sanitation - is the process of handling food in ways that are clean and healthy.

• Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that
prevent foodborne illness
o Handling >> transportation of food
o Preparation >> methods & techniques to transform raw ingredients into food
o Storage >> keeping and prevention of food
o Food borne illness >> caused by bacteria
• Food contamination refers to the presence in food of harmful chemicals and microorganisms which
can cause consumer illness.
o Food poisoning bacteria
o Physical objects
o Chemical contaminants
o Cleaning agents
o Poisons in the food itself
• Food borne illness / disease: Food poisoning - This refers to any illness resulting from the
consumption of contaminated food. Food borne illness usually arises from improper handling,
preparation, or food storage. Good hygiene practices before, during, and after food preparation can
reduce the chances of contracting an illness.
• A pathogen or more commonly known as germ, is a biological agent that causes disease to its host.
Most common bacterial foodborne pathogens are:
• Salmonella
• Escherichia coli (e-coli)
• Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food
safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means
of prevention rather than finished product inspection. HACCP is used in the food industry to identify

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 potential food safety hazards, so that key actions, known as
Critical Control Points (CCPs) can be taken to reduce or
eliminate the risk of the hazards being realized.

• Food Preservation - Common methods of applying these

processes include drying, freeze drying, freezing, vacuum-
packing, canning, preserving in syrup, sugar crystallization, food
irradiation, and adding preservatives or inert gases such as
carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include
pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.

Ways on how to make food safe and at the same time observing proper sanitation.

1. Wash your hands before handling food and after handling meat or poultry.
2. Repeatedly wash your hands when necessary –especially after coughing, sneezing or using the
restroom.
3. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when
possible.
4. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each
person tasting and for each time food tasted.
5. Proper garbage disposal

Eight leading causes of Foodborne Illness

1. Cross-contamination between raw and cooked and/or ready-to-eat foods.

It generally results from poor personal hygiene (worker’s hands), or from
using sanitized equipment

This is applicable to chopping boards and storage containers for

perishable ingredients
• Red for raw meat and game animals
• Brown for cooked meat and game animals
• Yellow for poultry and game birds
• Blue for fish and seafood
• White for dairy and pastry products
• Green for vegetables and fruits

2. Inadequate re-heating of potentially hazardous foods. All leftovers intended must be re-heated to 165
F within a 2-hour period
3. Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative. After 4
hours the potentially hazardous foods must be discarded
4. Raw, contaminated ingredients used without further cooking.
5. Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long
6. Infected food handlers and poor work habits.
7. Failure to properly heat or cook food
8. Failure to properly cool food, poor cooling practices result in potentially hazardous foods being held in
the TDZ for long periods of time.

ACTIVITY # 1

FOOD SAFETY AND SANITATION

Instruction: In a long bond paper, draw and label a kitchen lay out that showcases the principles of food
safety and sanitation.

For further inquiries and questions, feel free to contact me.

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 INFORMATION SHEET 2

COOKING METHODS

1. Blanching – is the cooking method of pre-cooking or cleansing (sanitizing) an

ingredient either as preparation for another cooking method or for preservation.

Where do we blanch?
We blanch ingredients on top of the stove, in pots or pans without cover,
with plenty of water (1:10) or in a deep fat fryer.
We can also blanch in the low or high pressure steamer

How do we blanch?
We blanch either in water (starting with hot or cold water depending on ingredients) or we blanch in oil
Ex. Blanch beef bones starting with cold water
Blanch chicken bones in hot water
Blanch fish bones in running water

Why do we blanch?
• to clean and sanitize
• to destroy enzymes
• to prevent ingredients from sticking
• to improve the color of ingredients
• to precook or cook an ingredient for in preparation of another cooking method
• to precook or cook an ingredient for preservation

2. Poaching – is the cooking method for tender ingredients which are high in protein at a low temperature
between 65C – 80C on the stove or 160C in the oven (93C – 95C
poaching liquid).

Where do we poach:
• on the stove, in liquid
• on the stove, in a water bath
• in the oven, in a water bath
• in the low or high pressure steamer

How do we poach:
• we poach floating in liquid
• we poach in small amount of liquid – shallow poaching
• we poach in water bath with stirring
• we poach in water bath without stirring
• poaching liquids
*court bouillon
* stocks
* stock syrup
* milk

Why do we poach:
To prevent tender meat parts, fish and recipes containing egg from being over cooked. As these
ingredients are high in protein, exposure to too high heat will overcook and toughen the protein, making it
hard and the food becomes dry.
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3. Boiling or Simmering
Boiling or simmering starting with cold water with a
lid:

Boiling Rapidly
Use:
Dried vegetables, potatoes, and legumes, the boiling
liquid is at 98C to 100C.
Preparations:
Vegetable side dishes and soups
Reason:
So that the product can further absorb water and
tenderize faster.

Simmering

Use: Dried fruits, the simmering liquid is at 95C – 98C

Preparations: Fro fruit compote, puree and sauces
Reason:
For the product to absorb water and tenderize faster. The product is only simmered so as not to
destroy the texture and shape.

4. Steaming

Use; meat, fish, poultry, seafood, variety meats, grain products, legumes,
vegetables, potatoes, etc.
Preparations:
steamed salmon, ox tongues, potato, green beans, broccoli,
mussels etc.
Reason:
Reduced cooking time with hat above 100C retains flavor, color and nutrients better. Food stays drier
and can be immediately used for further processing. Steaming preserves ingredient shape very well, as there
is no agitation. Different kinds of ingredients can be cooked at the same time, without absorbing each other’s
flavor. The disadvantage is that we have no liquid to prepare sauces.

Steps:
• Pour water into steaming container and place perforated insert on top of the water.
• Place ingredients on top of the insert and ensure that it is not in contact with water. Season based on
recipe.
• Bring liquid to a quick boil and then close steaming container.
• Steam ingredients until cooked.
• Remove ingredients and processed further based on recipe.

5. Deep Fat frying

Use: Meat, fish, poultry, vegetables, potato, fruits, mushroom, pastries. It is done in the plant fat at 170C to
180 C.

Preparations: breaded lamb breast, fish and chips, fried chicken, cauliflower, French fries, vegetables of
potato croquettes, breaded button mushroom, apple fritters, etc.

Reasons: the oil will evenly brown the product and create a crisp outer layer, while the inside stays moist.

Steps:
• Before they are fried at 180C, most ingredients must be blanched in oil at 130C to 150C.
• Add product into hot oil and deep fat fry until golden brown. The objective is only to brown it, not to
cook it further since it was blanched already; the actual cooking process.
• Remove product from deep fat fryer, place it on an oil absorbent paper or towel, season if necessary,
and serve it.

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Basic Rules in Deep Fat Frying
• use only heat resistant and no foamy oils
• Ensure proper temperature at 180C and never heat oil above 200C.
• If a deep fat fryer is not used, turn temperature down to 90C.
• Never add salt or any other seasoning to the deep fat fryer.
• Never fry fish and pastry items in the same oil. Use separate oil for each product.
• Never cover the deep fat fryer when in use.
• Never cover deep fat fried food, as they become soggy
• Filter fryer oil daily. Clean the deep fat fryer to remove frying particles which have settled on the
bottom of the deep fat fryer.
• Never use oil that foams and emits eye and lung irritating smoke at bout 180C.

6. Sautéing in Stainless Steel Frying Pan

Use: Sautéing meat with sauce, we use a regular frying pan (stainless steel)

Preparations: Pork emince in mushroom sauce, beef goulash stroganoff, sirloin with pepper sauce etc.

Reason: we use a stainless steel pan so that we can use the meat drippings for deglazing, as the drippings
will add flavor and color to the sauce.

7. Pan frying in Non-stick pan

Use: sautéing meat, vegetables, potato, mushrooms, eggs, etc.

Preparations: Sauteed beans, button mushrooms, sole meuniere, weiner schnitzel, cordon bleu, sautéed
spinach with anchiovies.

Reason: We can use a non-stick pan for sautéing of the above listed preparations, as we do not required ay
sauce to be made from pan drippings

Note: Sautéing can also be done on a flat top griddle; however, the disadvantage is that you cannot produce
any sauce on the griddle.

8. Grilling and Broiling

Use: portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms.
Ingredients can also be wrapped in aluminum foil.

Preparations:
Beef tenderloin, beef escalope, chicken, seafood in aluminum foil, grilled sole fish, grilled zucchini,
grilled tomatoes, etc.

Reason: Grilling is quite a healthy cooking method as it is basically fat free. However, it is important not to
burn the products, as these could be cancerous.

Note: When grilling, it is important that the product, especially meat, be placed on a hot grill, to sear the
surface of the meat. In the second stage the meat is placed on a lower heat to finish the cooking. Also, oil
does protect spices from burning and helps flavor the meat.

9. Gratinating or Au Gratin

Use: Gratinating is a cooking method for finishing and generally the food was cooked beforehand. To
gratinate, the food is also covered with ingredients which brown well, such as eggs, cream, cheeses, butter
sauces, etc. Thereafter, ingredients are browned under the salamander or the oven with high upper heat.
Ingredients such as eggs, soups, sauces, cheeses, fish, seafood, poultry, meat, pasta, vegetables, potatoes
and desserts are commonly gratinated.

Preparations: Potato gatin, cauliflower gratin, seafood gratin, gratinated onion soup, lasagna, duchesse
potatoes, gratinated eggplants, etc.

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Reason: The browning is done for flavor and presentation.

Steps:
• Generally, food is placed into a larger or individual gratin molds or directly on the plate and then
topped with one of the following ingredients or a combination of these ingredients:
* Cheese
* Heavy cream and egg yolk
* Mie de pain (soft bread crumbs)
* Butter or butter in combination with extra hard cheeses
* Sauce mornay(Béchamel sauce with cream and cheese
* White onion sauce (sauce Soubise)
White base sauce for fish, chicken, meat, mixed with egg yolk or hollandaise

10. Baking

Use: baking is use in the kitchen mainly to bake meat in a dough crust, or with savory soufflés, savory tarts.
Baking is mainly used in the pastry and bakery in the production of pastry and baked goods.

Preparations: Fillet Wellington, ham in bread dough, cheese soufflé, Quiche Lorraine, Saxon pudding, English
pudding, Gnocchi Parisienne, pizza biscuit, apple tart, chicken in pastry, fish in salt crust, etc.

Reason: When baking meat or other ingredients in dough, the meat will be much juicier and flavorful.

11. Roasting in the Oven

Use: Roasting is done in the oven with tender and large pieces of meat, which are only cut after cooking.
Potatoes can also be roasted.

Preparations: Roasted poultry and fowl, beef tenderloin, beef sirloin, prime rib, porkloin, and pork neck.
Common Roasted potatoes are Boulangere, Lyonnaise, Rissolee, Parissiene, Noisette, Pont-Neuf and Maxime.
Bones are roasted in preparation of brown jus and demi glace. We also apply the term in certain recipes by
saying to briefly roast tomato pastes and vegetables. We also use the term “roast” in certain recipes.

Reason:
• Tender meat parts are roasted, as the proteins are soft and do not require liquid to tenderize them.
However, it is important that in any meat roast or poultry roast, there is enough fat, otherwise the
roast will be dry.
• Potatoes are roasted to make them crispy and to complement sauce dishes or grilled dishes.
• Bones are roasted dark brown to give a brown color to a brown stock or demi-glace.
• Vegetables are roasted in the process of making the sauce for a roast, or special recipes like an onion
soup.
• Tomato paste is roasted to remove its acidity and when used for brown stocks, to give the paste a
brownish color so the sauce will not have a reddish shine.

12. Braising in the Oven

Use: Braising is the method, where food is cooked in a small amount of liquid in the oven or the pressure
cooker. Braising is used for meat and fowl with a high connective tissues, fish and vegetables. Generally
braised ingredients are braised whole and cut before being served.

Preparations: Braised beef shoulder, beef roulade, leg of lamb, game shoulder, pork shoulder, pork ham,
veal breast, veal shank, braised salmon and turbot, braised romaine lettuce, fennel, celery, cabbage, beans,
Belgian endives, etc.

Reason: braising is a very tender cooking method, where food is gently cooked in the oven over a longer
period of time to tenderize. The long process slowly tenderizes the meat proteins into gelatin. Vegetables
become butter soft and flavorful.

Steps:
• Season and brown meat well in hot oil to close the pores.
• Add mirepoix and roast it shortly. Then add tomato paste and roast it together until light brown.
• Deglaze with wine or marinade and reduce until syrupy.

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 • Add stock to cover food by ½ then bring to a boil on the stove, cover the pan and place it into the
oven and braise it at 180C.
• From time to time baste meat with sauce until cooked.
• Remove meat and keep it in a warm place.
• Reduce sauce further until proper consistency is achieved. Strain and season the sauce.
• Cut meat and pour sauce on top of it.

13. Glazing

Glazing vegetables:
Use: For glazing of vegetables we commonly used root, knob and fruit vegetables, chestnuts and water
chestnuts.

Preparations: Glazed carrot Vichy, glazed water chestnuts, glazed chestnuts, glazed white radish, Glazed
knob celery.

Reason: Glazing is mainly done to give vegetables a nice shine, which is produced by the reduced butter,
sugar and water mixture.

Steps:
• Combine butter, water or stock, sugar, salt and white pepper and bring it to a boil.
• Add vegetables, cover with a lid and gently simmer. Reduce the liquid slowly.
• When vegetables are cooked, the liquid should form light syrup.
• Before serving, reheat vegetables in the syrupy like liquid, so that all vegetables are coated with the
liquid and have a nice shine.

Glazing of White Meat:

Use:
White meat and poultry with low connective tissues are generally glazed.

Preparations: Veal kidney, veal and pork shank, veal, lamb and pork shoulder, pork ham, boneless stuffed
chicken, veal breasts, osso buco, veal roulades.
Reason: When glazing white meats, the surface of the meat will have a nice shiny brown crust. The meat
becomes very moist and tender due to the slow and gentle cooking method in the oven.

Steps:
• Add oil into a braising pan, heat it up and brown meat very lightly.
• Add mirepoix, sauté briefly and deglaze with white wine. Reduce until syrupy in consistency.
• Add liquid to cover food by 1/3, bring to a boil, cover with lid and finish cooking in the oven.
• Remove cover towards the end of cooking, baste frequently and let sauce reduce to syrup like
consistency. The frequent basting will create a shiny crust.
• Remove meat, keep it in a warm place for at least 15 min so the meat core temperature can equalize.
• Finish sauce following the recipe.

14. Stewing

Stewing meat on the stove:

Use: Stews are always pre-cut meat or poultry with high connective tissues. Stews are generally served with
a large amount of sauce. Stews are often national recipes, but the basic method of preparation could slightly
vary from one recipe to another.

Preparations: Fricasee, goulash, Irish-stew, navarin (Lamb stew), carbonade(beef/onion stew), veal stew,
beef stew, chicken stew in red wine sauce.

Reason: Stews could be considered as one of the oldest form of cooking, before ovens were available and the
methods of braising, glazing, roasting and butter roasting were developed. Stews are cooked at a
temperature of 95C-98C.

Stewing of Meat

Steps:
• Heat fat lightly and add ingredients following the recipe
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 • Add liquid; be sure that all ingredients are covered.
• Bring to a boil, cover with lid and then simmer until cooked.

Notes: Stew recipes often contain onions as an ingredient. In this recipe, it is important to properly glaze the
onions, so that they release juices, which will become syrupy and eventually turn brown.

Stewing Fruits and Vegetables

Vegetables: Vegetables that are commonly stewed come from the fruit vegetables, as they contain up to
90% of water. However, contrary to stewing meat with high connective tissue, very little liquid is required
when cooking fruit vegetables. Otherwise they will get mushy.

Fruits: Fruits are generally stewed for fruit compotes, or are cooked to make fruit puree or fruit sauce.

ACTIVITY # 2
COOKING METHODS

Instructions: In a long bond, complete the table below by providing necessary information needed. In the
first column, list down all the cooking methods in this discussion. In the second table, enumerate at least
TWO dishes that undergone the cooking method listed in the first column and provide a short description in
each dish. In the third column, provide a sample picture of the dishes listed.

Example:

Cooking Method Dishes Sample Picture

1. Grilling
Grilled Steak

A steaks on
the grill and cook until golden
brown and slightly charred from 4 to
5 minutes.

For further inquiries and questions, feel free to contact me.

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 INFORMATION SHEET 3

CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN PREPARATIONS

1. MEATS – derived from animal carcass usually served as main dish. It is the main source of protein.
A. Beef – meat derived from cattle & ox
B. Carabeef – carabao
C. Veal – young cattle, less than 1-year-old
D. Lamb – sheep, up to 1-year-old
E. Mutton – sheep, more than 1-year-old
F. Chevron – goat meat
G. Pork – meat derived from hog/swine
H. Poultry – meat derived from birds
1. Chicken
2. Duck
3. Turkey
4. Goose
5. Quail
6. Pigeon
I. Games – white meats derived from mammals such as rabbit
J. Fish – meats derived from vertebrae sea animals
1. Fatty fish – fish that are relatively high in fat content with up to 3-5% of fat
2. Medium fat fish – fish with around 2-3% fat content
3. Lean fish – with less than 2% fat content
K. Crustaceans – soft shelled sea animals or amphibians such as shrimp, squid, crab, lobster
L. Mollusks – hard shelled, soft - leathery bodied organisms
1. Univalves – single shelled mollusks such as kuhol
2. Bivalves – with 2 shells enclosing the meaty part such as clams
Exotic meats:
M. Reptiles – meats derived from animals under class reptilia such as snakes and the like
N. Amphibians – meats derived from amphibians such as frogs

2. Vegetables – plant source raw materials used as food. These are consumed cooked or raw such as in
salads. These are the major sources of vitamins and minerals.
A. Fruit vegetables – all fruits used as vegetables such as squash, vegetable gourds, tomatoes,
eggplant, bell pepper, etc.
B. Flowers – cauliflower, broccoli, katuray, squash flowers
C. Leaves and tops – cabbage, pechay, kangkong, etc.
D. Stems & shoots – asparagus, bamboo shoot, etc.
E. Roots – all root crops used as vegetables
a. Bulbs – onions
b. Roots – carrots, radish
c. Rhizomes – ginger
d. Tubers – potatoes, sweet potato, yam

3. Fruits – are the matured ova of a plant consumed either cooked or fresh.
4. Cereals – are the main source of carbohydrates in a meal.

Examples of cereals Cereal by-products

• Rice, - flour (All – purpose, cake, pastry,
• Wheat bread, whole wheat, etc.)
• Corn, - starches
• Root crops such as potatoes, - oils
• Oat, - noodles
• Barley - pasta

5. Legumes & Nuts – Legumes are derived from the seeds of matured pod-bearing plants, while nuts are
fruits consisting hard or leathery shells that enclose the fat-rich edible kernel. These seeds and kernels are
high in protein content allowing them as good substitutes for meats.

A. Legumes
1. Chickpeas (garbanzos)
2. Cowpeas (paayap)
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 3. Green peas (gisantes)
4. Kidney beans (abitswelas)
5. Lentils
6. Lima beans (patani)
7. Mung beans (munggo)
8. Soybeans (utaw/ balatong)

B. Nuts
1. Almond
2. Beech nut
3. Brazil nut
4. Butter nut
5. Cashew nut (kasuy)
6. Chestnut (kastanyas)
7. Coconut
8. Filbert nut – old world hazel
9. Hazel nut
10. Hickory nut
11. Macadamia
12. Peanut
13. Pecan nuts
14. Pili nut
15. Pine nut
16. Pistachio nut
17. Walnut

6. Fats and Oils – derived from either plants or animals used in cooking, as shortening for pies and cakes, as
spreads like butter & margarine, and as salad dressings such as in mayonnaise and French dressing.
A. Butter – product of ripened cream, separated from buttermilk containing 80% of fat, salted or
unsalted.
B. Hydrogenated fat – vegetable oils that are refined, bleached and hydrogenated. It is also
known as vegetable fat.
a. All-purpose shortening – for general cooking
b. Super glycerinated – all-purpose shortening with improved emulsifying property
C. Margarine – product made to resemble butter but made by emulsifying fat other than milk fat
with cultured milk.
D. Vegetable oils – oils obtained from plant sources such as peanut, coconut, olive and corn.

7. Milk & Milk products – Milk is a complete food intended for the nourishment of young mammals during
their early stages in life. It is rich in nutrients however it lacks iron and vitamin C.
1. Whole milk – its composition has not been altered. It may be raw, pasteurized or sterilized.
2. Skim milk – most fat is removed or reduced up to 1% of the whole milk
3. Concentrated milk:
a. Evaporated whole milk – about 50-60% of its water content is removed.
b. Recombined evaporated milk – made from imported dried skim milk, butter fat, and
water.
c. Evaporated filled milk – butter fat is substituted with coconut and/or corn oil
4. Sweetened condensed milk – reconstituted evaporated milk with 40% sucrose.
5. Dried whole milk – powdered whole milk
6. Dried skim milk – powdered skim milk

Other milk products:

1. Cream – the portion of milk that has more fat than usual.
a. Light cream – fluid containing about 18% milk fat usually used in coffee, tea or
breakfast cereals

b. Medium cream – contains 30-36% milk fat used as whipped cream

c. Heavy cream – contains 36-40% milk fat that is thick and viscous, used as
salad dressing.
2. Cheese – product from the curd obtained from milk
a. Soft unripen – cottage, cream and kesong puti
b. Firm unripe – Italian mozzarella, Norwegian mysost
c. Soft ripened – French Camembert and Belgian Limburger
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 d. Semi-soft ripened – American Brick cheese and German Muenster
e. Firm ripened – Cheddar (English origin) and Edam (Dutch origin) which is
known as keso de bola
f. Very hard ripened – Italian’s Parmesan and Romano
g. Blue vein mold ripened – characterized by blue steaks such as French Bleu
Cheese and English Stilton.
h. Processed cheese – made from one or a mixture of different cheeses at
different stage mixed together with emulsifiers and stabilizers.
3. Yoghurt – cultured milk that are consumed as it is or with fruit flavorings.
4. Acidophilus milk – milk cultured with Lactobacillus acidophilus – Yakult.
5. Ice cream – frozen milk product made with cream and/or milk, sugar, flavorings and stabilizer.

8. Eggs – are poultry products usually from chicken, duck and quail. Eggs of reptiles and other birds are also
consumed as food. It is equally nutritious as meats, an almost complete food except vitamin C. Eggs are
graded based on egg shell color, weight and quality.

1. Seasonings
a. Liquid - Soy sauce, Worcestershire, fish sauce, vinegar, wine, liqueurs, and others
b. Prepared - Hoisin, teriyaki, oyster sauce, bagoong, etc.
2. Processed meat and fish
a. Ham
b. Bacon
c. Salami
d. Bologna
e. Sausages
f. Canned processed meats and fish

3. Herbs and spices – cinnamon, nutmeg, thyme, marjoram, rosemary, anise, sage, oregano, bay leaf,
pepper, cayenne, etc.

Name Image Description Flavor Uses

Pungent, sweet
It is a dark-brown, pea-size mixture of
Breads, cakes, cookies,
Allspice berry. Comes from the cinnamon, clove
fruitsauce recipes.
evergreen pimento tree. and nutmeg
flavors

Mostly used in Italian and

Member of the mint family. Sweet clove-like Mediteranean cuisine. Best
Basil
It has green leaves. flavor, pungent with chicken, eggs, fish,
pasta, tomatoes.

Leaves from the evergreen

Meats, pickling, sauces,
Bay Leaf bay laurel tree. Also called Woodsy, pungent
soups, stews, vegetables.
laurel leaf.

Small bundle of herbs

wrapped in a cheesecloth
bag or tied together and
Bouket
added in soups to add Herb blend Soups, stews
Garni
flavor (parsley, thyme, and
bay leaves is the classic
combination).

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 14 | 26
 A mixture of seasoning
made from different
tropical chiles, including
Cayenne red cayenne peppers. It is Eggs, cheese, Cajun
Hot, pungent
Pepper very hot and spicy, so use recipes.
in moderation if you don't
like spicy foods. Also called
red pepper.

Celery Comes from wild Indian celery flavor, For pickling, salads (potato
Seed celery called lovage. slightly bitter and cole slaw), soups.

A mixture of different
seasonings (ground dried
Chili Chili, eggs and cheese,
chiles, coriander, cumin, Mild to hot
Powder soups, stews.
garlic, oregano and other
herbs and spices).

Belongs to the onion and

Onion or garlic Appetizers, shellfish, cream
Chives leek family. Source of
flavor soups, salads, sauces.
vitamin A.

Very popular in Italian,

Bright-green stems and
Pungent, soapy Latin American
Cilantro leaves from the coriander
fragrance and Mexican recipes(Fish,
plant.
rice, salsas, salads).

Cinnamon
sticks are added
to dishes during
Bark from the Ceylon or Sweets, hot drinks,
the cooking
Cinnamon Cassia tree Comes in buff vegetables (carrots, winter
process to add
color or dark reddish color. squash, sweet potatoes).
flavor. It is very
aromatic and
sweet.

Aromatic, pungent
Reddish-brown budds from and sweet. They spice cakes and cookies
Clove the tropical evergreen give a very strong baked beans, pickling,
clove tree. flavor so use with sauces.
care.

Related to the parsley Mixture of lemon, Mostly in Mexican and

Coriander family. Seeds from the sage and caraway Spanish recipes, pickling,
coriander plant. flavors. sausages

Middle Eastern, Asian and

Mediterranean cuisine
Dried fruit from a plant in Slightly bitter,
Cumin (Chili and curry
the parsley family. pungent, hot
powder blends, fish, lamb,
pickling).

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 15 | 26
 Dried seed from the dill Tangy and salads,meats, sauces,
Dill Seed
plant pungent flavor vegetables

fish, pickling, salads,

Green leaves from the dill
Dill Weed Pungent, tangy sauces, eggs, vegetables,
plant
breads.

Breads, fish, sauces,

Fennel Oval, greenish-brown Aromatic, slight
sausage, soups, Italian
Seeds seeds from the fennel plant licorice flavor
recipes.

slightly sweet, Chinese, Jamaican and

The root from the ginger
Ginger slightly pungent German recipes, (cakes,
plant
and spicy aroma cookies, marinades).

Member of the mint and Aromatic, slightly Fish, meat, poultry,

Marjoram oregano family. Oval, pale bitter and sausages, stuffing,
green leaves. pungent vegetables

Refreshing beverages,
One of the most popular Strong, sweet,
Mint desserts, lamb, sauces,
spice used. cool
soups

Meats, pickling, relishes.

Mustard Comes in white, yellow,
Hot, pungent Powdered mustard (finely
Seed and brown seeds.
ground) is used in sauces.

Oval seeds from the

nutmeg tree. Dark grey Beverages, cakes, cookies,
Nutty, warm,
Nutmeg color. Mace is the spice white sauces, sweet
spicy
obtained from the potatoes
membrane of the seeds.

Member of the mint family, Strong, aromatic Fish, meat, poultry,

Oregano related to marjoram and with a pungent tomatoes; Greek, Italian
thyme marjoram flavor and Mexican recipes

Dips, fish, poultry, salads

Powdered dried red Slightly bitter, (potato and egg), soups;
Paprika
peppers sweet to hot important ingredient in
goulash

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 16 | 26
 Curly leaf and Italian (flat-
Sprigs used as garnish,
leaf) parsley are two of the
Parsley Slightly peppery herb mixtures, sauces,
more popular spices that
soups, stews
exist.

Berries from the pepper

plant. Black, white and
Enhances flavor of most
Peppercorn green peppercorns are Hot, peppery
meats, eggs and poultry
three kinds processed from
the this plant.

Deep nutty flavor pastries, breads, cakes,

Poppy Very small gray, white
with crunchy salad dressings,
Seeds seeds from the poppy plant
texture vegetables, meat

Casseroles, fish, fruit

Silver-green leaves; Sweet, hint of
Rosemary salads, lamb, soups,
member of the mint family lemon
stuffing, potatoes

Rice, poultry, sauces,

Dried yellow-orange
stews (bouillabaisse),
Saffron stigmas from the crocus Pungent, aromatic
Spanish recipes (paella),
plant.
Swedish cakes and breads

Narrow, oval, gray-green Musty, minty, Chicken, duck, goose,

Sage
leaves. slightly bitter pork, sausages, stuffing

Sesame Tiny, flat seeds, brown, red Nutty, slightly Breads, cakes, cookies,
Seed or black sweet salad dressings, seafood

Narrow, pointed, dark- Slightly licorice Eggs, meats, pickling,

Tarragon
green leaves flavor poultry, salads, sauces

Member of the mint family. Fish, meats, poultry,

Thyme It is a bush with gray- Pungent, tea-like soups, vegetables,
green leaves. potatoes

Yellow-orange root of a
Pungent, earthy, Curries, East Indian
plant related to ginger;
Turmeric slightly bitter cuisine, primary ingredient
used to flavor and
flavor in American-style mustard
color food.

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 17 | 26
 QUIZ # 1

CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN PREPARATIONS

Instruction:
Kindly look on with the upcoming quiz in our Messenger Group Chat. Coverage of
the quiz will focus on the Module: CLASSIFICATION OF RAW MATERIALS USED IN
KITCHEN PREPARATIONS

Quiz will be in the form of google form. I will be sending you the link for the quiz.
Please be reminded that all quizzes are time bounded.

Reminder: Review before taking up your quiz.

PLEASE CHECK OUR MESSENGER ACCOUNT.

I WILL BE POSTING THE LINK FOR YOUR ONLINE QUIZ

INFORMATION SHEET 4

THE KITCHEN ORGANIZATION

INTRODUCTION:

• The system was started by Escoffier to make working at the kitchen easier and more efficient.
• It serves to remove the chaos and duplication of effort that could happen when the kitchen staff does
not have specific job descriptions.

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 18 | 26
❖ Executive Chef – Head Chef is responsible for all kitchen operations including ordering, supervision of all
stations and development of menu items.
❖ Sous Chef –second in command and is responsible for scheduling, filling in for the Executive Chef and
assisting the station chefs as necessary.

➢ Sauté Station – (Saucier) ranks next to the Sous Chef. Responsible for all sautéed items and
their sauces.
➢ Roast Station – (Rotisseur) responsible for roasted items of meat, poultry and their sauces.
➢ Fish Station – (Poissonier) responsible for fish items, includes fish butchery and their sauces.
➢ Grill Station – (Grillardin) responsible for all grilled items, maybe the same as the rotisseur.
➢ Fry Station – (Friturier) responsible for fried dishes, may be combined with rotisseur.
➢ Vegetable Station – (Entremetier) responsible for hot appetizers, soups and vegetables,
starches, and pasta. May also do egg dishes.

❖ Relief Chef – Swing Cook, the individual works as needed throughout the kitchen. Relieves any Chef de
Partie in their absence.
❖ Pantry Chef –responsible for cold food preparations including salad, cold appetizers and patès.
❖ Butcher –responsible for cutting up meat, poultry 0and at times fish. May do breading of fish & meat
items
❖ Pastry Chef – makes all type of baked items, pastries and desserts.
➢ Confiseur – prepares candies and petit fours.
➢ Boulanger – prepares unsweetened dough like bread and rolls.
➢ Glacier – prepares frozen and cold desserts.
➢ Decorateur – prepares show pieces and special cakes.
❖ Plate Clerk –(Shouter) receives the orders from the waiter and relates them to appropriate parties.
Checks the pricing of orders and reviews orders when they arrive at the hotplate.

Activity # 3

THE KITCHEN ORGANIZATION

Instructions: In a long bond paper, draw and label a sample chart of the different personnel in the kitchen.

For further inquiries and questions, feel free to contact me.

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 19 | 26
 INFORMATION SHEET 5

PREPARE AND PRODUCE APPETIZERS

APPETIZERS
➢ A small portion of a food or drink served before or at the beginning of a meal to stimulate the desire to
eat.
➢ An appetizer is a small parcel of food generally served as the first course of a meal to stimulate the
appetite for heavier food to follow.
➢ It may be served in many different ways and form, from liquid to solid, as long as it performs its
primary function. STIMULATE APPETITE
➢ It may be served as the first course to guest before or after seating or as a snack at social gatherings
and receptions.

HORS D'OEUVRE
➢ is a food item served before the main courses of a meal, typically smaller than main dishes, and often
meant to be eaten by hand (with minimal use of cutlery)

TYPES OF APPERTIZERS

1. COLD HORS D'OEUVRES

2. HOT HORS D'OEUVRES

COLD HORS D'OEUVRES

1. Canapés - are tiny open – faced sandwiches made of a

base, a spread and one or more garnishes.

➢ Base - Breads, toasts, crackers or firm vegetables

➢ Spread - Provides the flavor
- Usually flavored butter or cream cheese
➢ Garnish - Can dominate or complement the spread.
Vast variety of food items can be used.

2. Crudité’s

➢ French word meaning “raw thing”

➢ Raw or slightly blanched fresh vegetables
➢ Almost all vegetables can be used
➢ Generally served with dips
➢ Only the freshest and best looking produce should be used.

Dip:
➢ Can be served hot or cold

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 ➢ Accompaniments to crudités, crackers, chips, toasts, breads or other foods
➢ Cold dips commonly have a base of mayonnaise, cream cheese or sour cream
➢ Hot dips commonly have a base of béchamel, cream sauce or cheese sauce.

3. CAVIAR

CAVIAR, IMPORTED CAVIAR, DOMESTIC

➢ Beluga ➢ American sturgeon
The most expensive, dark gray Considered to be the same
with well-separated eggs quality as the imports
➢ Osetra ➢ Golden whitefish
Considered by some to be the Small and very crisp roe
best ➢ Lumpfish
Medium-sized, golden yellow to Readily available and reasonably
brown eggs priced
➢ Sevruga ➢ Salmon
Quite small and light to dark gray Eggs are large with good flavor
➢ Pressed and a natural orange color
Made from osetra or sevruga,
hung and drained in cloth

4. SUSHI AND SASHIMI

Common Ingredient:

➢ Fish
- Must be of the highest quality and absolutely fresh
➢ Rice
- Short-grain rice seasoned with vinegar, salt and sugar
➢ Seasonings
o Shoyu
- Japanese soy sauce
o Wasabi
- Sometimes called green horseradish
o Pickled ginger
- Fresh ginger pickled in vinegar
o Nori
- Dried seaweed purchased in sheets.

SAFETY ALERT- Sushi, Sashimi

➢ Raw fish and cooked rice are PHF/TTS foods

➢ Observe handling procedures in the Model Food Code and local heath regulations when preparing and
serving sushi and sashimi
➢ Freeze fish before serving
➢ Chill cooked rice to 41ºF or lower

TYPES OF SUSHI

➢ Nigiri zushi
Rice and raw fish
➢ Norimaki zushi
Rice rolled in seaweed
➢ Fukusa zushi
Rice wrapped in omelet
➢ Chirashi zushi
Rice with fish, shellfish and vegetable.

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 HOT HORS D’ OEUVRES

1. FILLED PASTRY SHELLS

• Barquettes
• Tartlets
• Éclair puffs or profiteroles
• Bouchées

2. BROCHETTES

- Small skewers holding combinations of foods

3. MEATBALLS

4. WRAPPED HORS D’OEUVRE

- Rumaki, Bacon-wrapped foods on a small skewer

5. FILLED DOUGH

• Phyllo, paper-thin wheat dough sheets

• Pie crust, puff pastry
• Wonton skins

6. OTHERS

- A variety of filled and/or wrapped food items including stuffed potatoes, small fritters, chicken wings.

PRINCIPLES IN MAKING APPETIZERS:

• The appearance must be eye appealing, colorful, dainty, flavorful and well-seasoned.
• Appetizers should complement whatever food that may follow
• Appetizers should not be filling

ACTIVITY # 4

PREPARE AND PRODUCE APPETIZERS

Instructions: In a long bond paper, complete the table by providing necessary information needed. In the
first column, list down all types of appetizer discussed in this topic. In the second column, provide at least
three example of this type of an appetizer. The last column is intended for sample picture of the dishes listed.

For further inquiries and questions, feel free to contact me.

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 22 | 26
 INFORMATION SHEET 6
PREPARE AND PRODUCE SALAD AND DRESSING

The first salads were simply greens dipped in salt. In fact, the word salad comes from a Latin word
meaning “salted.” Roman dinners often had a separate salad course of raw greens with a dressing.

Salads vanished from the European diet for a thousand years or more but reappeared in the seventeenth
century. At one time, it was not unusual to include flowers such as nasturtiums, marigolds, rose petals, and
violets in salads. But though it becomes common in Europe, salad was seldom the focus of interest for either
the cook or the diner.

It was not until the salad crossed the ocean to America that it came into its own. One true claim to fame
of the America cook is ingenuity in the preparation of salads.

We have gone far beyond the simple salted greens of the past to vegetables of very species, shape, and
flavor, and to meats, fish, fruits, cheese, and eggs. We have moved the salad all over the menu, from
appetizer to accompaniment to entrée to dessert to meal-in-itself. And we have taken it from obscurity to
stardom. Many a salad is a work of art.

SALADS are dishes that are almost always served cold, usually accompanied by a cold dressing made of
oil, vinegar, special flavorings, and often eggs. It usually takes off from a leafy green base and is likely to be
piquant in flavor.

FOUR PARTS TO THE STRUCTURE OF TYPICAL SALAD

1. Base or Underliner: usually a leafy green such as lettuce cup or a fine layer of shredded lettuce.
2. Body: the major ingredient or mixture of ingredients. 3.
Dressing: sometimes part of the salad, more often not, but always planned to be compatible with it.
4. Garnish: a colorful accent providing eye appeal often omitted if the salad itself is colorful)

DIFFERENT KINDS OF SALADS (ACCORDING TO THEIR INGREDINETS AND THE WAY THEY GO
TOGETHER)

Leafy green
Vegetable
Fruit
Combination
Gelatin or congealed

TYPES OF SALADS

1. GREEN SALAD

The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce
varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are a common diet
food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a
tossed salad), or may be placed in a predetermined arrangement (a composed salad).

2. VEGETABLE SALAD

Vegetables other than greens may be used in a salad. Common vegetables used in a salad include
cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and
radishes. Other ingredients, such as olives, hardboiled egg, artichoke hearts, heart of palm, roasted red bell
peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are
sometimes added to salads.

3. BOUND SALAD

American-style potato salad with egg and mayonnaise

A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing).
They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its
shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta
salad, chicken salad, egg salad, and potato salad.
Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 23 | 26
 Bound salads are often used as sandwich fillings. They are also popular at picnics and barbecues,
because they can be made ahead of time and refrigerated.

4. MAIN COURSE SALADS

Main course salads (also known as "dinner salads"[7] and commonly known as "entrée salads" in North
America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak
such as tuna, mahi-mahi, or salmon. Sliced steak, such as sirloin or skirt, can be placed upon the salad. Caesar
salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are types of dinner salad.

5. FRUIT SALADS

Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.

6. DESSERT SALADS

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin
or whipped cream (oftentimes with the brand products Jell-O and / or Cool Whip); e.g. jello salad, pistachio
salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad
popular in parts of the Midwestern United States.

DRESSINGS

Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures.

EMULSION – A mixture of two unmixable ingredients

EMULSIFICATION is another method of thickening sauces. Emulsions are made by mixing two or more liquid
ingredients that normally do not combine, with the aid of an emulsifying agent.

THREE KINDS OF EMULSION

• Permanent - A permanent emulsion usually lasts several days or more.

Ex: Mayonnaise
• Semi-permanent - A semi-permanent emulsion lasts a shorter period of time than a permanent
emulsion, usually several hours.
Ex: Hollandaise
• Temporary - A temporary emulsion lasts the shortest period of time, usually only several minutes. A
temporary emulsion is classified as such because it does not contain an emulsifying agent.
Ex: Vinaigrette

In Western culture, there are three basic types of salad dressing:

• Vinaigrette
• Creamy dressings, usually mayonnaise-based, but which may also contain yogurt, sour cream,
buttermilk, milk, or crème fraiche
• Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks
and gently heating.

Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs,
spices, salt, pepper, sugar, and other ingredients. It is used most commonly as a salad dressing, but also
as a sauce or marinade.

In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style
dressing following close behind.

Traditional dressings in France are vinaigrettes, typically mustard-based, while mayonnaise is predominant in
eastern European countries and Russia.

In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by
the diner with oil and vinegar.

In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 24 | 26
TOPPINGS AND GARNISHES

Popular salad garnishes are:

• nuts, croutons, anchovies, bacon bits (real or imitation), garden beet, bell peppers, shredded carrots,
diced celery, watercress, sliced cucumber, parsley, sliced mushrooms, sliced red onion, radish,
sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes. Various cheeses,
berries, seeds and other ingredients can also be added to green salads. Cheeses, in the form of cubes,
crumbles, or grated, are often used, including blue cheese, Parmesan cheese, and feta cheese.

Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of
peppers, and other colorful ingredients

BASIC KNIFE CUTS

Fine Dice or Brunoise (broon-whaz) 1/8” (3mm) cube

Small Dice
¼” (6mm) cube

Medium Dice 1/2” (1cm) cube

Large Dice ¾” (2cm) cube

Julienne 1/8” x 1/8” 1 ½-2”

(6mm x 6mm x 4-5cm)
(jue-lee-en or jewl-yen)

Batonnet ¼” x ¼” x 3”

(3mm x 3mm x 8
cm)

French Fry or Frite 3/8” to ½” square x

3-4”
(freet, French for fried)
(3/4 to 1cm square
x 8-10cm)

Paysanne triangular or quarter slice

of uniform thickness

- country style

Slice - a cross cut Wedge variable size

variable diameter,
uniform thickness
of 1/8” to 3/8” (3-
8mm)

Tourné oval shape usually having

7 equal sides, any size

For more references in doing different vegetable cuts, you may watch the following video
presentation:

• https://youtu.be/8VBnaFhOEn8 https://youtu.be/HyUBsva-e9g
• https://youtu.be/G-Fg7l7G1zw https://youtu.be/VJNA4vrdWec
Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 25 | 26
 ACTIVITY # 5

VEGETABLE CUTS AND BASIC KNIFE SKILLS

Instructions: Make a video clip performing the different basic knife cuts you may use any type of vegetable
that you are comfortable with. Showcase in the video the proper techniques in using and handling knife. Also,
you have to show how to cut the different basic knife cuts. You may send this activity to my messenger
account or to my email address. This activity is based on the following criteria:

KNIFE SKILLS EVALUATION

I. Personal Hygiene (10 points)

Performance Task Score Remarks

• Hair, Uniform, Hand Washing, etc.

II. Knife Skills (35 points)

Performance Task
• Execution
• Consistency
• Usage
• Safety
• Time and Speed

III. Different Basic Knife Cuts (55 points)

5 4 3 2 1 Remarks
• Fine Dice
• Small Dice
• Medium Dice
• Large Dice
• Julienne
• Batonnet
• Frite
• Paysanne
• Slice
• Wedge
• Tourne

Trade Technical Education Department │ Kitchen Essentials and Basic Food Needs Page 26 | 26