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    Joint Delivery Voucher Program: Cookery NC Ii

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    Francis Consolacion
    The document outlines the core competencies of Cookery NC II, which includes 12 areas: cleaning kitchen premises, preparing stocks/sauces/soups, appetizers, salads/dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game, seafood dishes, and desserts. Each area includes elements like mise en place, cooking methods, presentation, and storage. It also defines common cookery terms and safety practices in food handling.

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    Joint Delivery Voucher Program: Cookery NC Ii

    Uploaded by

    Francis Consolacion
    58 views21 pages
    The document outlines the core competencies of Cookery NC II, which includes 12 areas: cleaning kitchen premises, preparing stocks/sauces/soups, appetizers, salads/dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game, seafood dishes, and desserts. Each area includes elements like mise en place, cooking methods, presentation, and storage. It also defines common cookery terms and safety practices in food handling.

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    The document outlines the core competencies of Cookery NC II, which includes 12 areas: cleaning kitchen premises, preparing stocks/sauces/soups, appetizers, salads/dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game, seafood dishes, and desserts. Each area includes elements like mise en place, cooking methods, presentation, and storage. It also defines common cookery terms and safety practices in food handling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    58 views21 pages

    Joint Delivery Voucher Program: Cookery NC Ii

    Uploaded by

    Francis Consolacion
    The document outlines the core competencies of Cookery NC II, which includes 12 areas: cleaning kitchen premises, preparing stocks/sauces/soups, appetizers, salads/dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game, seafood dishes, and desserts. Each area includes elements like mise en place, cooking methods, presentation, and storage. It also defines common cookery terms and safety practices in food handling.

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    JOINT DELIVERY VOUCHER PROGRAM

    COOKERY NC II
    By: FRANCISCO V. CONSOLACION III, MBA-HRM, CHE
    COOKERY NC II

    COOKERY NC II
    Personality traits of a chef/cook
    a. Creativity
    b. stamina
    c. organization
    d. positive attitude
    e. customer focus
    f. flexibility
    g. teamwork
    h. desire to learn

    COOKERY NC II
    Food presentation
    – is the art of modifying, processing, arranging, or decorating food.

    Basic Factors of Presentation


    Temperature
    Flavor
    Color
    Shapes
    Texture
    Garnish
    Plate

    COOKERY NC II
    CORE COMPETENCIES OF COOKERY NC II

    COOKERY NC II
    I. CLEAN AND MAINTAIN KITCHEN PREMISES
    ELEMENTS:
    1. Clean, sanitize and store equipment

    2. Clean and sanitize premises

    3. Dispose of waste

    COOKERY NC II
    II.PREPARE STOCKS, SAUCES AND SOUPS
    ELEMENTS:
    1. Prepare stocks, glazes and essences
    required for menu items
    2. Prepare soups required for menu
    items
    3. Prepare sauces required for menu items
    4. Store and reconstitute stocks, sauces and
    soups

    COOKERY NC II
    III. PREPARE APPETIZERS
    ELEMENTS:
    1. Perform Mise’ en place

    2. Prepare a range of appetizers


    3. Present a range of appetizers

    4. Store appetizers

    COOKERY NC II
    IV. PREPARE SALADS AND DRESSINGS STOCKS

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare a variety salads and dressings

    3. Present a variety of salads and dressings

    4. Store salads and dressings

    COOKERY NC II
    V. PREPARE SANDWICHES

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare a variety sandwiches

    3. Present a variety of sandwiches

    4. Store salads and sandwiches

    COOKERY NC II
    VI. PREPARE MEAT DISHES

    ELEMENTS:
    1. Perform Mise en place

    2. Cook meat cuts for service

    3. Present meat cuts for service

    4. Store meat

    COOKERY NC II
    VII. PREPARE MEAT DISHES

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare Vegetable Dishes

    3. Present Vegetable Dishes

    4. Store Vegetable dishes

    COOKERY NC II
    VIII. PREPARE EGG DISHES

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare and cook egg dishes

    3. Present egg dishes

    4. Store egg dishes

    COOKERY NC II
    IX. PREPARE STARCH DISHES

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare and starch dishes

    3. Present starch dishes

    4. Store starch dishes

    COOKERY NC II
    X. PREPARE POULTRY AND GAMES

    ELEMENTS:
    1. Perform Mise en place

    2. Cook poetry and game dishes

    3. Plate/Present poultry games and dishes

    4. Store poultry games and dishes

    COOKERY NC II
    XI. PREPARE SEAFOOD DISHES

    ELEMENTS:
    1. Perform Mise en place

    2. Handle Fish and seafood

    3. Cook fish and shellfish

    4. Plate/Present fish and seafood dishes

    5. Store fish and seafood dishes

    COOKERY NC II
    XII. PREPARE DESSERTS

    ELEMENTS:
    1. Perform Mise en place

    2. Prepare desserts and sweet sauces

    3. Plate/Present desserts

    4. Store desserts

    COOKERY NC II
    XII. PACKAGE PREPARED FOOD

    ELEMENTS:
    1. Select packaging materials

    2. Package food

    COOKERY NC II
    Common Cookery NC II Terms

    Common ingredients that can be used tout outa top range grease fire - Salt and Baking Soda
    Common type of menu used by fast food - Ala carte or menu board

    3 Cooking Method

    1. Moist Cooking Method - Used of moisture or water Ex.: Boiling, steaming, simmering
    2. Dry Cooking Method - No Moisture involved Ex.: Baking, frying

    3. Combination Method - Combination of dry and moist method Ex.: Broiling
    What is Miss en Place - Putting place in order (preparing necessary things prior to cooking)
    Ratio of Roux - Equal amount of Flour and butter or 1 is to 1

    Five Mother Sauces



    1. Hollandaise - Eggyolk and clarified butter
    2. Espagnole - Brown stock and brown roux + acid
    3. Veloute - White stock and white roux
    4. Bechamel - White roux and Fresh milk
    5. Tomato : Tomato and Tomato puree
    3 Types of Contamination
    Physical, Chemical, Biological
    


    COOKERY NC II
    White part of the chicken - Chicken breast
    Determining the freshness of the meat by: - Color, Texture, Odor
    Determining the doneness of the meat:

    - by inserting food thermometer, by its color
    Type of salad that has apples, walnuts, celery and mayo dressing - Waldorf
    Sandwich that has at least 3 slices of bread - clubhouse sandwich
    Cooking method for shirred egg - Boiled or baked
    Soft ripened cheese - Brie
    Bite size, decorative open face sandwich - Canapé
    Ingredients use to facilitate coagulation of poached egg - Vinegar or any acid
    How do you prolong the shelf life of bread - by putting in chiller or freezer
    What is the right temperature in thawing the food - 40degrees F or lower
    Conditions contribute to multiple increase of bacteria

    - FATTOM: food, acid, temperature, time, oxygen, moisture

    COOKERY NC II
    Can we used gloves instead of hand washing
    - no, because u cannot use glove without holding by your hand
    First step in implementing FIFO

    - inventory (date and time)
    Why ingredients are weighed instead by volume?
    to get the accurate measurement
    What can we make out of unleavened batter?
    tortilla, fita bread
    Gluten strands are shorted by?
    lard or shortening

    COOKERY NC II

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