HE 12 Module 4

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM NO.: IM- HE 12-1STSEM-2022-2023
COLLEGE OF TEACHER EDUCATION

Bayombong Campus
DEGREE BTLE COURSE NO. HE 12

PROGRAM
SPECIALIZATION HE COURSE TITLE School Food Service Management
YEAR LEVEL 3C TIME FRAME Lec: 4 hrs WK NO. 10-13 IM NO 4
Lab:20 hrs
I. CHAPTER III: PRINCIPLES AND PROCEDURES IN QUANTITY FOOD PREPARATION
II. LESSON TITLE:

Lesson 1: Cooking principles and procedures
Lesson 2: Methods in Quantity food preparation
Lesson 3: Means of achieving quality control
III. LESSON OVERVIEW

Recipes often need to be adjusted to meet the needs of different
situations. The most common reason to adjust recipes is to change the
number of individual portions that the recipe produces.
This chapter will concentrate on the preparation of foods, including basic principles and
procedures, the means of achieving quality control and guidelines in quantifying recipes.
IV. DESIRED LEARNING OUTCOMES
By the end of the chapter, the students are expected to:

a. explain different methods in quantity food preparation;
b. explain classifications of food items;
c. identify means of achieving quality control
d. discuss guidelines in quantifying recipes;
e. prepare dish for meat, fish and shellfish, poultry, vegetables, fruits and dairy products;
V. LESSON CONTENT
Quantity food preparation refers to the production of larger than normal volumes of food for a
large group of people. In addition to catering events, it is often used in healthcare and
residential living facilities to cater to clients. The principles of quantity food preparation include
kitchen organization and equipment, cooking methods, and preservation and packing of food.
Types of Cooking Methods
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination
cooking. Each of these methods uses heat to affect foods in a different way. All cooking
techniques, from grilling to steaming, can be grouped under one of these three methods.
Understanding and mastering the different types of cooking methods is essential to becoming a
great chef or home cook. Knowledge of cooking techniques allows you to work with a variety of
ingredients and kitchen equipment to achieve consistent, flavorful results in your cooking.
Continue reading to learn about the three main types of cooking, all the techniques that fall
under those types, and the foods that are complemented by these techniques.
1. Dry Heat Cooking
In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for
educational purposes only and not for commercial distribution.
NVSU-FR-ICD-05-00(081220) Page 1 of 13
IM NO.: IM- HE 12-1STSEM-2022-2023
Dry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies
on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300
degrees or hotter are used to create browning, a reaction where the amino acids and sugars in
food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or
seared meat are both examples of dry heat cooking at work.
Broiling
Broiling works by transferring extremely high heat onto food, usually directed from a radiant
located above the food which cooks on one side at a time. Browning can occur very quickly with
this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking
method is fast, it's helpful to use a timer or check the doneness so foods don't become burnt or
overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler
oven.
Best foods for broiling:
 Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties.
Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
 Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful
results.
 Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out easily.
 Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or
grapefruit for a unique menu item.
Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly,
grilling equipment will feature an open grate with a heat source located beneath the food.
Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are
desirable.
Best foods for grilling:
 Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears
the outside of the patty for delicious charred flavor.
 Meats: The dry heat from grilling will quickly remove moisture from meat so it's best to choose tender
cuts or marinate the meat first. Rib eyes, porterhouses, t-bones, and strip steaks have higher fat
content and marbling that produces a succulent grilled steak.
 Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can
be grilled, but spatchcocking is recommended.
 Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. It's
possible to wrap fish in foil before placing it on the grates to prevent it from falling through.
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Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even
browning. This method of cooking works more slowly, coaxing flavors out of meats and
vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350
degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees
Fahrenheit for more tender cuts.
Best foods for roasting:
 Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or
shoulder, and pork loin all benefit from roasting.
 Poultry: Whole chickens or turkeys can be placed in a roasting pan or on a rotisserie spit and cooked
for several hours for a moist and flavorful product.
 Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables.
Grapes, cherries, and tomatoes can be roasted to intensify their flavors. Pumpkin, squash, eggplant,
and cauliflower are also excellent candidates for roasting.
Baking
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term
roasting is used when cooking meats or vegetables, and baking is used when making bread,
rolls, and cakes. Technically, these cooking methods are the same, but baking is usually
performed at lower temperatures than roasting.
Best foods for baking:
 Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread,
pastries, and cakes are all baked.
o Pizza: As pizzas are baked in a hot oven, the dough becomes firm, a crust is formed, and the cheese
topping melts.
Sauteing
Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat
to coat food for even browning. This method cooks foods very quickly so it's best to keep the
food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve
great results with sauteing, make sure the oiled pan is hot before adding any food, don't
overcrowd the pan with too many items, and stir or toss frequently.
Best foods for sauteing:
o Meats: Sauteing cooks quickly, so tender meats work best. Use ground beef, tenderloin, or medallions
in a saute pan. Small, uniformly sized cuts of meat brown evenly.
 Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.
IM NO.: IM- HE 12-1STSEM-2022-2023
 Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Carrots, celery,
and onions can also be sauteed and often make a flavorful base for other dishes.
2. Moist Heat Cooking
As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook
foods. This method can be used to make healthy dishes without any added fat or oil. It's also a
great way to tenderize the tough fibers in certain cuts of meat, like beef chuck or brisket. When
cooking fibrous vegetables and legumes, moist heat cooking softens the food until it reaches the
perfect tenderness. Unlike dry heat cooking methods, moist heat cooking will not produce a
browned crust.
Poaching
Poaching is a gentle method of cooking in which foods are submerged in hot liquid between 140
degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and
moisture and flavor are preserved without the need for fat or oil.
Best foods for poaching:
 Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white and
creamy yolk. No oil is needed so it's more health-conscious than pan frying.
 Poultry: Broth, wine, or aromatics can be used for poaching liquid, which adds flavor to boneless,
skinless chicken breasts. The result is tender chicken that can be cubed, sliced, or shredded and added
to salads, pasta, or sandwiches.
 Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and sole. A
special broth, called court bouillon, is used to add flavor to the fish as it cooks.
 Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. The flavor of the
fruit is deepened and the texture becomes soft and tender. Any leftover liquid can be used to make a
flavored syrup to serve with the fruit.
Simmering
Simmering is also a gentle method of cooking foods but uses higher temperatures than
poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range
lies below the boiling point and produces tiny bubbles. To achieve a simmer, first bring water to
the boiling point and then lower the temperature.
Best foods for simmering:
 Rice: Simmering produces cooked rice with a light, fluffy texture. Using water that is boiling or too hot
causes the rice to become sticky and dry.
 Meats: Choose tougher cuts of meat that will release fat and collagen as they simmer, like chuck roast.
IM NO.: IM- HE 12-1STSEM-2022-2023
 Soups and Stocks: Because simmering releases the fat and proteins from meat, it produces a rich
flavorful broth that can be used in soups or stews.
 Vegetables: Tough root vegetables like potatoes and carrots are cooked to the perfect texture with
gentle simmering.
 Grains: Grains like quinoa, oats, or millet can be simmered until they reach a soft edible texture. Hot
cereal is made by simmering grains until most of the water has evaporated, creating a smooth porridge.
 Legumes: Dried beans and legumes are simmered to achieve a soft, edible texture. Some types of
beans, like lentils, cook quickly, while others take several hours of gentle simmering to become fully
cooked.
Boiling
This cooking technique involves submerging food in water that has been heated to the boiling
point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in
motion while they cook. The expression slow boil means that the water has just started to
produce large, slow-moving bubbles but is not quite heated to the boiling temperature. A full
boil occurs at the boiling point and results in fast-moving, rolling bubbles. Steam is also released
from the water as it boils.
Best foods for boiling:
 Pasta: Pasta may come to mind as one of the most commonly boiled foods. The hot water cooks the
pasta quickly so that it can be removed from the water before starches break down, preventing a
mushy texture.
 Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can range
from firm to creamy, depending on the cook time.
 Vegetables: Tough root vegetables like potatoes and carrots will cook more quickly in boiling water but
it's recommended to test their tenderness with a fork so they don't overcook.
Steaming
In steaming, water is boiled continuously to produce a steady amount of steam. The steam
surrounds foods and cooks evenly while retaining moisture. Steaming can be performed in a
few different ways. For high volume kitchens, a commercial steamer or combi oven is the most
efficient. Other methods of steaming include using a pot and steamer basket, using a
microwave, or wrapping foods in foil so they can steam in the oven.
Best foods for steaming:
 Vegetables: Most vegetables can be steamed with great results. Sturdy veggies like beets, carrots,
and potatoes will steam for longer than delicate foods like leafy greens.
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 Fish and Shellfish: For more flavorful results, broth or wine can be used instead of water. Fish stays
tender and shellfish like clams, mussels, lobster, or crabs are cooked inside their shells.
 Desserts: Some types of desserts are steamed rather than baked, producing a moist, silky texture.
Creme brulee, flan, and panna cotta are all custards made by steaming.
 Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn, and
fillings inside a corn husk packet. The steam makes the corn dough tender and moist.
3. Combination Cooking
Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids
at low heat for an extended period of time, resulting in a fork tender product. This technique
works with the toughest cuts of meat, gradually breaking down fibers until they melt into the
liquid.
Braising
During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook
in hot liquid. The foods are only partially submerged in simmering water, broth, or stock. Using
low heat, the foods soften over an extended cook time and the liquid becomes reduced with
intensified flavors. Braising is a great method for producing fork tender meats that fall off the
bone.
Best foods for braising:
 Meats: Braising is most commonly used with cheaper, tougher cuts of meat because it softens and
tenderizes the muscle fibers. Choose pork shoulder, chuck roast, or lamb shank.
 Vegetables: Vegetables can be braised along with meat to add more flavor, or they can be braised
alone as their own dish. Root vegetables like potatoes, beets, and turnips are softened during braising.
Celery and fennel also respond well to braising, absorbing liquid but maintaining a firm texture.
 Legumes: Lentils, chickpeas, and green beans can be braised in broth or wine for a texture that's soft
but not mushy.
Stewing
The key difference between stewing and braising is that foods are completely submerged in hot
liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a
stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous
vegetables break down and fat and collagen from the meats melt away. The result is a thick,
flavorful gravy filled with tender bites of meat and soft vegetables.
Best foods for stewing:
 Meats: Meats that are rich in collagen and fat do well in a stew pot. Avoid lean cuts and choose brisket,
oxtail, or chuck roast.
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 Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and celery are common
choices for building a stew, but also consider parsnips, turnips, or rutabaga.
QUALITY CONTROL
Quality control in food service covers all its operation, including, purchasing, issuing, receiving,
menu planning, production sales and service. Control should be made in all directions in order to
achieve expected goals. In quantity cookery, the quality of food served should be carefully monitored
and controlled for customer satisfaction. Food which retain most of their natural properties have certain
eve appeal, and are palatable and nutritious and considered quality food.
Standardized recipe will produce the same product quality and quantity. There are lot of
situations wherein the amounts indicated in the recipe may be more or less than the yield required by a
function. The importance of the standardized recipe is now realized although the amount is different,
there is no need to test the recipe. The recipe only needs to be quantified to the desired amount without
any further adjustments.
Quantifying Recipes
Basically, recipe quantification is the process of enlarging recipes with lower yields to adjust it
to meet the production requirements of bigger functions. However, it is not limited to enlarge recipes.
Actually, quantification can be used to reduce a volume recipe to a lower recipe just as easily.
If a recipe is simply to be doubled or decreased by half, it would be simple. This can be usually
alone mentally with very little difficulty. However, when we need to change a recipe from 7 to 23 serving
portions then becomes a bit more complicated. Although this look different, both cases could actually
be solved by recipe quantification.
Converting and Adjusting Recipes and Formulas
Recipes often need to be adjusted to meet the needs of different situations. The most common
reason to adjust recipes is to change the number of individual portions that the recipe produces. For
example, a standard recipe might be written to prepare 25 portions. If a situation arises where 60
portions of the item are needed, the recipe must be properly adjusted.
Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch
size of the recipe) and better utilizing available preparation equipment (for example, you need to divide
a recipe to make two half batches due to a lack of oven space).
Conversion Factor Method
The most common way to adjust recipes is to use the conversion factor method. This requires
only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that
factor.
Finding Conversion Factors
To find the appropriate conversion factor to adjust a recipe, follow these steps:
IM NO.: IM- HE 12-1STSEM-2022-2023
1. Note the yield of the recipe that is to be adjusted. The number of portions is usually included at
the top of the recipe (or formulation) or at the bottom of the recipe. This is the information that
you HAVE.
2. Decide what yield is required. This is the information you NEED.
3. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from
Step 1). That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what
you NEED ÷ what you HAVE.
Example
To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60
portions, these are steps you would take:
1. Recipe yield = 25 portions
2. Required yield = 60 portions
3. Conversion factor
1. = (required yield) ÷ (recipe yield)
2. = 60 portions ÷ 25 portions
3. = 2.4
If the number of portions and the size of each portion change, you will have to find a conversion
factor using a similar approach:
1. Determine the total yield of the recipe by multiplying the number of portions and the size of each
portion.
2. Determine the required yield of the recipe by multiplying the new number of portions and the
new size of each portion.
3. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1).
That is, conversion factor = (required yield)/(recipe yield).
For example, to find the conversion factor needed to change a recipe that produces 20 portions
with each portion weighing 150 g into a recipe that produces 60 portions with each portion
containing 120 g, these are the steps you would take:
1. Old yield of recipe = 20 portions × 150 g per portion = 3000 g
2. Required yield of recipe = 40 portions × 120 g per portion = 4800 g
3. Conversion factor
1. = required yield ÷ old yield
2. = 4800 ÷ 3000
3. = 1.6
Key Takeaway
To ensure you are finding the conversion factor properly, remember that if you are
increasing your amounts, the conversion factor will be greater than 1. If you are reducing
your amounts, the factor will be less than 1.
IM NO.: IM- HE 12-1STSEM-2022-2023
Adjusting Recipes Using Conversion Factors

Now that you have the conversion factor, you can use it to adjust all the ingredients in the
recipe. The procedure is to multiply the amount of each ingredient in the original recipe by the
conversion factor. Before you begin, there is an important first step:
Before converting a recipe, express the original ingredients by weight whenever possible.
Converting to weight is particularly important for dry ingredients. Most recipes in commercial
kitchens express the ingredients by weight, while most recipes intended for home cooks
express the ingredients by volume. If the amounts of some ingredients are too small to weigh
(such as spices and seasonings), they may be left as volume measures. Liquid ingredients also
are sometimes left as volume measures because it is easier to measure a litre of liquid than it is
to weigh it. However, a major exception is measuring liquids with a high sugar content, such as
honey and syrup; these should always be measured by weight, not volume.
Converting from volume to weight can be a bit tricky and may require the use of tables that
provide the approximate weight of different volume measures of commonly used recipe
ingredients. Once you have all ingredients in weight, you can then multiply by the conversion
factor to adjust the recipe.
When using U.S. or imperial recipes, often you must change the quantities of the original recipe
into smaller units. For example, pounds may need to be expressed as ounces, and cups, pints,
quarts, and gallons must be converted into fluid ounces.
Converting a U.S. Measuring System Recipe
The following example will show the basic procedure for adjusting a recipe using U.S.
measurements.
Example
Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of
300 biscuits.
Table of ingredients for conversion

recipe in U.S. system
Ingredient Amount
Flour 3¼ lbs.
Baking Powder 4 oz.
Salt 1 oz.
Shortening 1 lb.
Milk 6 cups
Solution
1. Find the conversion factor.
1. conversion factor = new yield/old yield
IM NO.: IM- HE 12-1STSEM-2022-2023
2. = 300 biscuits ÷ 75 biscuits

3. = 4
2. Multiply the ingredients by the conversion factor. This process is shown in Table 14.
Table of ingredients for recipe adjusted in U.S. system
New
Original Conversion
Ingredient Ingredient
Amount (U.S) factor
Amount
Flour 3¼ lbs. 4 13 lbs.
Baking powder 4 oz. 4 16 oz. (= 1 lb.)
Salt 1 oz. 4 4 oz.
Shortening 1 lb. 4 4 lbs.
24 cups (= 6
Milk 6 cups 4
qt. or 1½ gal.)
Converting an Imperial Measuring System Recipe

The process for adjusting an imperial measure recipe is identical to the method outlined above.
However, care must be taken with liquids as the number of ounces in an imperial pint, quart,
and gallon is different from the number of ounces in a U.S. pint, quart, and gallon. (If you find
this confusing, refer back to Table 7 and the discussion on imperial and U.S. measurements.)
Converting a Metric Recipe
The process of adjusting metric recipes is the same as outlined above. The advantage of the
metric system becomes evident when adjusting recipes, which is easier with the metric system
than it is with the U.S. or imperial system. The relationship between a gram and a kilogram
(1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a
teaspoon and a cup.
Example
Adjust a standard formulation designed to produce 75 biscuits to have a new yield of 150
biscuits.
Table 15: Table of ingredients for

conversion recipe in metric system
Ingredient Amount
Flour 1.75 kg
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Baking powder 50 g
Salt 25 g
Shortening 450 g
Milk 1.25 L
Solution
1. Find the conversion factor.
1. conversion factor = new yield/old yield
2. = 150 biscuits÷75 biscuits
3. = 2
2. Multiply the ingredients by the conversion factor. This process is shown in the table below
Table of ingredients for recipe adjusted in metric system
Conversion
Ingredient Amount New Amount
Factor
Flour 1.75 kg 2 3.5 kg
Baking powder 50 g 2 100 g
Salt 25 g 2 50 g
Shortening 450 g 2 900 g
Milk 1.25 L 2 2.5 L
Cautions when Converting Recipes

Although recipe conversions are done all the time, several problems can occur. Some of these
include the following:
IM NO.: IM- HE 12-1STSEM-2022-2023
 Substantially increasing the yield of small home cook recipes can be problematic as all the
ingredients are usually given in volume measure, which can be inaccurate, and increasing the
amounts dramatically magnifies this problem.
 Spices and seasonings must be increased with caution as doubling or tripling the amount to
satisfy a conversion factor can have negative consequences. If possible, it is best to under-
season and then adjust just before serving.
 Cooking and mixing times can be affected by recipe adjustment if the equipment used to cook
or mix is different from the equipment used in the original recipe.
The fine adjustments that have to be made when converting a recipe can only be learned from
experience, as there are no hard and fast rules. Generally, if you have recipes that you use
often, convert them, test them, and then keep copies of the recipes adjusted for different yields.
LEARNING ACTIVITIES
Activity 1
1. Look for 1 standard recipe each of the following that can be served in school cafeteria.
a. Meat
b. Poultry
c. Vegetable
d. Egg
e. Dessert
2. Quantify/adjust the recipe into 50, 75, 100, 150 servings respectively. Show in a tabular form
New
Original Conversion
Ingredient Ingredient
Amount factor
Amount
Activity 2: Performance task

1. Using different methods of food preparation, prepare various dishes good for 1 meal
consisting of:
a. rice/ any carbohydrate dish
b. meat/poultry/egg dish
c. vegetable dish
d. dessert
2. Present your finish output in:

a. 1 serving each good for 5 or more persons showing a table d’ hote menu
IM NO.: IM- HE 12-1STSEM-2022-2023
b. 1 plate served as value meal

3. Take a video of your performance.
Rubric:
Poor Fair Good Excellent
4 pts 6 pts 8 pts 10 pts
Preparation/ Did not complete Completed most of Completed all the Practiced excellent
task and was not tasks, but missed steps but did not time management in
Time prepared. one or more of use time completing each
Management steps management preparation task
successfully.
Technique/ Did not attempt Did not complete Showed proper Demonstrated
to complete assigned task and cooking methods proper cooking
Skills assigned task followed only part of and techniques, technique,
and did not the instructions. but did not completed all
follow practice good instructions
instructions. time successfully, and
management. finished on time.
Safety Did not practice Demonstrated only Demonstrated Demonstrated safety

safety and some safety and proper safety and and sanitation
/Sanitation sanitation sanitation sanitation practices all through
practice. practices. practices most of out.
the time.
Production/ Finished product Finished product Finished product Finished product

was below was acceptable but was good and was made to recipes
Presentation standards of presentation were presentation was specifications. The
appearance lacking. good. Food was food was presented
made according well and was an
to the recipe excellent product.
VI. EVALUATION
VII. ASSIGNMENT
1. Differentiate a standardized recipe and a quantified recipe. Show examples.
VI. REFERENCES
Books:
Carino, Celia E. 2014. Fundamentals of Food Service Management. Mindshapers Co.,Inc.,
Intramuros, Manila
Viana, Jake C. 2015. Food Service and Management II. Mindshapers Co.,Inc., Intramuros,
Manila
E-References:
Basic Kitchen and Food Service Management
https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-cookery
Basic Kitchen and Food Service Management by The BC Cook Articulation Committee retrieved
from https://opentextbc.ca/basickitchenandfoodservicemanagement
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https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely
https://opentextbc.ca/basickitchenandfoodservicemanagement/
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Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

COLLEGE OF TEACHER EDUCATION

DEGREE BTLE COURSE NO. HE 12

I. CHAPTER III: PRINCIPLES AND PROCEDURES IN QUANTITY FOOD PREPARATION

II. LESSON TITLE:

III. LESSON OVERVIEW

IV. DESIRED LEARNING OUTCOMES

By the end of the chapter, the students are expected to:

1. Dry Heat Cooking

Best foods for broiling:

Best foods for grilling:

Best foods for roasting:

Best foods for baking:

Best foods for sauteing:

 Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.

2. Moist Heat Cooking

Best foods for poaching:

Best foods for simmering:

Best foods for boiling:

Best foods for steaming:

Best foods for braising:

Best foods for stewing:

Adjusting Recipes Using Conversion Factors

Table of ingredients for conversion

Baking Powder 4 oz.

2. = 300 biscuits ÷ 75 biscuits

Table of ingredients for recipe adjusted in U.S. system

Flour 3¼ lbs. 4 13 lbs.

Baking powder 4 oz. 4 16 oz. (= 1 lb.)

Salt 1 oz. 4 4 oz.

Shortening 1 lb. 4 4 lbs.

Converting an Imperial Measuring System Recipe

Table 15: Table of ingredients for

Table of ingredients for recipe adjusted in metric system

Flour 1.75 kg 2 3.5 kg

Baking powder 50 g 2 100 g

Shortening 450 g 2 900 g

Milk 1.25 L 2 2.5 L

Cautions when Converting Recipes

Activity 2: Performance task

2. Present your finish output in:

b. 1 plate served as value meal

Safety Did not practice Demonstrated only Demonstrated Demonstrated safety

Production/ Finished product Finished product Finished product Finished product

Basic Kitchen and Food Service Management

Types of cooking methods 2020 https://www.webstaurantstore.com/

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