Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN FERNANDO
PAMPANGA HIGH SCHOOL
BRGY. LOURDES, CITY OF SAN FERNANDO, PAMPANGA

SECOND QUARTER POINTERS TO REVIEW IN COOKERY- 10

TOOLS AND EQUIPMENT NEEDED IN PREPARING AND COOKING VEGETABLE DISHES

CHOPPING BOARD – used to hold item while cutting.

UTILITY TRAY – used to hold vegetables.

PARING KNIFE – used in in peeling vegetables.

COLANDER – tool used to drain excess water after washing vegetables.

CLASSIFICATION OF VEGETABLES
GOURD FAMILY – a type of vegetables which is known as a group of ornamentals.
trailing or climbing plants?
ROOTS AND TUBERS: Sweet potato, cassava, carrot, radish, yam, and turnips.

LEAFY GREENS- are the edible parts of plants that are usually harvested before
flowers, fruits, roots, or other non-edible plant parts?

FRUIT VEGETABLES: Avocado, tomato, egg plant, sweet pepper

STALKS, STEMS and SHOOTS: Artichoke, Asparagus, Celery, fennel, bamboo shoots
SEED & PODS: Beans, peas, corn, okra
CABBAGE FAMILY- used for their head, leaves, or flowers.

BASIC KNIFE CUTS:

CHIFFONADE (SHREDDING) – making very fine parallel cuts.
DICING – producing cube shapes.
DIAMOND (LOZENGE) – thinly slicing and cutting into strips of appropriate width
MINCING – producing very fine cut usually for onions and garlic.
JULIENNE – making long rectangular cut.
PAYS ANNE (Fermi ere) – making curved or uneven cuts of the same thickness.
RONDELLE – making cylindrical cut.
BIAS –making diagonal cut.
OBLIQUE, or roll cuts – making diagonal cut by rolling the long cylindrical vegetable.

Factors to consider in choosing good quality vegetables.

1. Freshness - Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety - Different varieties differ in color, shape, texture and sometimes flavor

COOKERY 1
Address: PHS Blvd., Brgy. Lourdes, City of San Fernando, Pampanga
Telephone No: (045) 961-4261  (045) 961-2239
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN FERNANDO
PAMPANGA HIGH SCHOOL
BRGY. LOURDES, CITY OF SAN FERNANDO, PAMPANGA

MARKET FORMS OF VEGETABLES

FRESH VEGETABLES -are vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold.
FROZEN VEGETABLES -are commercially packaged in plastic bags or cardboard boxes.
DRIED VEGETABLES - removing water from vegetables to preserve and prolong their shelf life.
CANNED - is a method of food preservation. It helps make vegetables last longer. Heat is first
applied to the vegetables to kill any harmful microorganisms before they are sealed in airtight
containers such as cans or jars.

WAYS OF COOKING VEGETABLES

1. STEAMING –using perforated compartment of the steamer to cook vegetables.

2. SAUTÉING AND PAN – It is cooking on top of the stove using small amount of fat or
butter.

3. BRAISING - It is cooking vegetables in hot fat deep enough to cover the vegetables.

4. BAKING - is the slowest cooking method with dry heat using oven.

5. DEEP – FRYING - It is cooking vegetables in hot fat deep enough to cover the vegetables.

STANDARD QUALITY OF COOKED VEGETABLES

1. Color
2. Flavor
3. Texture
4. Appearance on plate
5. Seasonings
6. Sauces
7. Vegetable combination

TOOLS AND EQUIPMENT NEEDED IN PREPARING AND COOKING SEAFOOD DISHES

1. FINS SHEARS - used to trim fish’s fins

2. SHELLFISH SCISSORS – used to cut shellfish like crabs and lobster
3. BONE TWEEZERS – used in deboning fish like milkfish
4. KITCHEN SCISSORS – used for cutting fish fins, shrimp, and catfish antenna
5. FISH DESCALER – used in removing the scale of a fish
6. FISH FILLET KNIFE – used in filleting fish like salmon.

COOKERY 2
Address: PHS Blvd., Brgy. Lourdes, City of San Fernando, Pampanga
Telephone No: (045) 961-4261  (045) 961-2239
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN FERNANDO
PAMPANGA HIGH SCHOOL
BRGY. LOURDES, CITY OF SAN FERNANDO, PAMPANGA

SEAFOODS
CRUSTACEANS - animals with segmented shells and jointed legs
FRESHWATER FISH - are caught in lakes, rivers, ponds and other inland bodies
of water.
CEPHALOPOD: (Octopus, squid)
MOLLUSK – soft sea animals
SHELLFISH – with external shell but no internal bone structure.
FIN FISH - with fins and internal skeletons
UNIVALVE - consists of a single shell: (Abalone)
BIVALVES – pair hinged shells (clams, oyster, mussels)
AQUACULTURE -man-made fish pen.
A. SALTWATER FISH –
FLATFISH ( Flounder , Sole )
ROUND FISH ( Black sea bars , Bluefish , Cod , Grouper)
B. FRESHWATER FISH ( Cat fish , Eel , Tilapia)

MARKET FORMS OF FISH

1. WHOLE OR ROUND – completely intact, as caught
2. DRAWN – viscera removed
3. DRESSED - viscera, scales, head, tail and fins removed
4. STEAKS – cross-section slices, each containing a section of backbone
5. FILLETS – boneless side of fish, with or without skin
6. BUTTERFLIED FILLETS – both sides of a fish still joined, but with bones removed
7. STICKS OR TRANCHES – cross-section slices of fillets

CHECKING FRESHNESS OF FISH

1.Fresh and mild odor.
2. Eyes are clear, shiny, and bulging
3. Red or pink gills
4. Texture of flesh is firm or elastic
5. Shiny scales, and tightly cling, on skin

COOKERY 3
Address: PHS Blvd., Brgy. Lourdes, City of San Fernando, Pampanga
Telephone No: (045) 961-4261  (045) 961-2239
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN FERNANDO
PAMPANGA HIGH SCHOOL
BRGY. LOURDES, CITY OF SAN FERNANDO, PAMPANGA

CHECKING FRESHNESS OF SHELLFISH

1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be allow
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimp should smell fresh and sweet.
9. Live crabs should be kept alive until cooked.
10. Frozen crabmeat should be treated like any other frozen fish.

HANDLING AND STORAGE OF FISH FRESH FISH

FRESH FISH
1. Store on crushed ice. Use drip pans to allow for drainage of melted ice.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days.
4. Check store fish for freshness just before using.

FROZEN FISH
1. Frozen products should be frozen, not thawed when received.
2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time Fat fish -- 2 months Lean fish -- 6 months
5. Rotate stock – first in, first out

COOKERY 4
Address: PHS Blvd., Brgy. Lourdes, City of San Fernando, Pampanga
Telephone No: (045) 961-4261  (045) 961-2239