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    Q2 G10 Topics

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    Joy May Salazar
    This document outlines lessons and learning objectives for culinary training over 6 weeks. Week 1 focuses on preparing stocks, sauces, and soups with objectives covering preparing stocks, soups, and sauces according to standards. Week 2 continues focusing on sauces. Week 3 covers preparing and cooking seafood dishes with objectives for mise en place, handling, cooking, presenting, and storing seafood. Weeks 4-6 cover additional topics of poultry, meat, and evaluating finished products.

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    Q2 G10 Topics

    Uploaded by

    Joy May Salazar
    62 views5 pages
    This document outlines lessons and learning objectives for culinary training over 6 weeks. Week 1 focuses on preparing stocks, sauces, and soups with objectives covering preparing stocks, soups, and sauces according to standards. Week 2 continues focusing on sauces. Week 3 covers preparing and cooking seafood dishes with objectives for mise en place, handling, cooking, presenting, and storing seafood. Weeks 4-6 cover additional topics of poultry, meat, and evaluating finished products.

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    Q2-G10-TOPICS

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    This document outlines lessons and learning objectives for culinary training over 6 weeks. Week 1 focuses on preparing stocks, sauces, and soups with objectives covering preparing stocks, soups, and sauces according to standards. Week 2 continues focusing on sauces. Week 3 covers preparing and cooking seafood dishes with objectives for mise en place, handling, cooking, presenting, and storing seafood. Weeks 4-6 cover additional topics of poultry, meat, and evaluating finished products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    62 views5 pages

    Q2 G10 Topics

    Uploaded by

    Joy May Salazar
    This document outlines lessons and learning objectives for culinary training over 6 weeks. Week 1 focuses on preparing stocks, sauces, and soups with objectives covering preparing stocks, soups, and sauces according to standards. Week 2 continues focusing on sauces. Week 3 covers preparing and cooking seafood dishes with objectives for mise en place, handling, cooking, presenting, and storing seafood. Weeks 4-6 cover additional topics of poultry, meat, and evaluating finished products.

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    WEEK 1

    LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)

    LO 1. Prepare stocks for menu items


    1.1 use ingredients and flavoring according to enterprise standards
    1.2 produce variety of stocks according to enterprise standards

    Topics
    1. Principles of preparing stocks
    2. Classifications of stocks
    3. Ingredients in preparing stocks
    4. Types and uses of convenience products
    5. Methods of preparing stocks
    6. Suggested Projects:
    6.1. White stock
    6.2. Brown stock

    LO 2. Prepare soups required for menu items


    2.1 select and assemble correct ingredients in preparing soups, including stocks and garnishes
    2.2 prepare variety soup recipes according to enterprise standards
    2.3 present and evaluate soup recipes in accordance with the criteria

    Topics
    7. Classifications of soups
    8. Ingredients in preparing soups
    9. Techniques in presenting and evaluating soups
    10. Suggested soup recipes
    11. Garnishes for the presentation of soups
    12. Techniques in presenting and evaluating soups
    13. Criteria in presenting and evaluating soup recipes (e.g., right flavor, color, temperature, service ware, and
    suitable garnishes and accompaniments)
    14. Suggested projects: Various kinds of soup

    WEEK 2
    LO 3. Prepare sauces required for menu items
    3.1 classify various types of sauces and their corresponding
    3.2 prepare a variety of hot and cold sauces based on the required menu items
    3.3 identify the types of thickening agents and convenience products used in preparing sauces
    3.4 use thickening agents and convenience products appropriately
    3.5 evaluate sauces for flavor, color, and consistency
    3.6 identify and deal with problems in the preparation of sauces

    Topics
    15. Classification of Sauces
    16. Ingredients in preparing sauces
    17. Methods of preparing sauces
    18. Types of thickening agents and convenience products used in preparing sauces
    19. Role of thickening agents and convenience products in the preparation of sauces
    20. Criteria for evaluating sauces
    21. Common problem in the preparation of sauces
    22. Suggested project: Various type of sauces

    LO 4. Store and reconstitute stocks, sauces, and soups


    4.1 maintain optimum quality and freshness of stocks, sauces, and soups
    4.2 reconstitute stocks, sauces, and soups
    Topics
    23. Methods of storing and reheating stocks, sauces, and soups
    24. OHS

    WEEK 5
    Prepare Poultry and Game Dishes

    LO 1. Performs mise en place


    1.1. prepare the tools, equipment, and ingredients based on standards
    1.2. identify the market forms of poultry
    1.3. determine poultry cuts in accordance with prescribed dish

    TOPICS
    Preparation of poultry for cooking
    1.1. Slaughter and bleeding
    1.2. Scalding
    1.3. Defeathering
    1.4. Evisceration
    1.5. Deboning
    2. Market forms of poultry
    3. Poultry cuts

    LO 2. Cook poultry and game bird dishes


    2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and cross- contamination
    2.2 cook various poultry and game bird dishes appropriately

    TOPICS
    4. Types and causes of food spoilage and cross- contamination
    5. Methods of cooking poultry and game birds
    5.1. Dry-heat cookery
    5.2. Moist-heat cookery
    6. Nutritional value of poultry and game bird dishes

    LO 3. Plate/present poultry and game bird dishes


    3.1 identify the type of service ware to be utilized in serving poultry and game-bird dishes
    3.2 present plated poultry and game-bird dishes with appropriate sauces,
    garnishes, and accompaniments

    TOPICS
    7. Factors in presenting/plating poultry and game-bird dishes
    8. Types of service ware
    9. Plating
    10. Garnishing
    11. Sauces
    12. Accompaniment

    LO 4. Store poultry and game bird


    4.1 store and maintain poultry and game bird according to standards

    TOPICS
    13. Techniques in storing poultry and game bird
    WEEK 6
    Prepare and Cook Meat

    LO 1. Perform mise en place


    1.1. prepare the tools, equipment, ingredients, and other supplies based on the given recipe
    1.2. prepare the tools, equipment, ingredients, and other supplies based on

    TOPICS
    1. Principles in meat preparation
    2. Market forms of meat
    3. Different kinds of meat
    3.1. Beef
    3.2. Pork
    3.3. Carabeef
    3.4. Others
    4. Different types of meat cuts
    5. Tools, utensils, and equipment for meat preparation
    6. Techniques in meat tenderizing

    LO 2. Cook meat cuts


    2.1 identify the market forms and cuts of meat
    2.2 prepare meat cuts according to the given recipe
    2.3 prepare and use suitable marinades for a variety of meat cuts
    2.4 identify appropriate cooking methods for meat cuts
    2.5 apply the different techniques in meat preparation
    2.6 cook meat-cut dishes according to the given recipe

    TOPICS
    7. Variety of meat dishes
    8. Methods of cooking meat
    8.1. Dry-heat cooking
    8.2. Moist-heat cooking
    9. Cooking specialty cuts
    10. Cooking frozen meat
    11. Types of marinades

    LO3. Present meat dishes


    3.1 present meat dishes aesthetically, based on classical and cultural standards
    3.2 select suitable plate according to standard in serving meat dishes
    3.3 present meat dishes hygienically and sequentially within the required timeframe

    TOPICS
    12. Methods of presenting meat dishes
    13. Plating
    14. Garnishing
    15. Portion control for cooked meat

    LO4. Store meat


    4.1 utilize quality trimmings and leftovers in storing meat
    4.2 store fresh and cryovac-packed meat according to health regulations
    4.3 use required containers and store meat in proper temperature to maintain quality and freshness
    4.4 store meat in accordance with FIFO operating procedures and meat storage requirements

    TOPICS
    16. Techniques in storing meat
    1.1. Types of containers
    1.2. Temperature
    1.3. FIFO requirements

    LO5. Evaluate the finished product


    5.1 rate the finished products using rubrics

    TOPICS
    17. Evaluation of the finished product using rubrics

    WEEK 3

    LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)

    LO 1. Perform Mise en Place


    1.1. prepare the kitchen tools, equipment, and ingredients based on required standards
    1.2. identify types, varieties, market forms, nutritive value, and composition of fish and seafood
    1.3. assemble ingredients according to recipes, recipe card, or enterprise standard
    1.4. identify steps in processing fish

    TOPICS
    1. Types of Seafood
    1.1. Shellfish
    1.2. Fin fish
    1.3. Others
    2. Varieties of Fish
    2.1. Structure
    2.2. Body shape
    2.3. Market forms
    2.4. Fat contents
    2.5. Water source
    2.6. Processed fish
    2.7. Others
    3. Market forms of fish and fish products
    4. Fish cuts
    5. Composition and nutritive value of fish
    6. Processing Fish
    6.1. Scaling
    6.2. Cutting of tails and fins
    6.3. Eviscerating
    6.4. Cleansing
    6.5. Canning

    LO 2. Handle fish and seafood


    2.1 handle seafood hygienically
    2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value

    TOPICS
    7. Methods in thawing frozen ingredients
    8. OHS
    WEEK 4
    LO 3. Cook fish and shellfish
    3.1 clean, cut, and fillet seafood
    3.2 prepare ingredients according to a given recipe
    3.3 demonstrate various methods of cooking fish and shellfish

    TOPICS
    9. Principles of cooking fish and sea food dishes
    10. Dry-heat cookery
    11. Moist-heat cookery
    12. Variety of shellfish and fish dishes

    LO 4. Plate/Present fish and seafood


    4.1 prepare and present fish and seafood dishes
    4.2 perform guidelines in serving fish and seafood dishes

    TOPICS
    13. Presentation of fish and seafood dishes
    14. Plating
    15. Garnishing
    16. Guidelines in serving fish and seafood dishes

    LO 5. Store fish and seafood


    5.1 ensure that trimmings, fish, and seafood are stored hygienically
    5.2 check date stamps and codes where applicable to ensure quality control
    5.3 store seafood in accordance with FIFO operating procedures and standard storage requirements

    TOPICS
    17. Factors in storing and handling seafood
    18. Storage requirements for fish
    19. Minimization techniques in relation to seafood

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