CORE COMPETENCIES

#11

PREPARE HOT AND COLD

MEALS
 PREPARING HOT AND COLD MEALS

1
INTRODUCTION
TO NUTRITION

Nutrition is defined as the processes by which an animal or

plant takes in and utilizes food substances.  Essential
nutrients include protein, carbohydrate, fat, vitamins, minerals
and electrolytes. Normally, 85% of daily energy use is from fat and
carbohydrates and 15% from protein. In humans, nutrition is mainly
achieved through the process of putting foods into our mouths,
chewing and swallowing it. The required amounts of the essential
nutrients differ by age and the state of the body, for example: physical
activity, diseases present (e.g. prostate cancer, breast cancer or
weakened bones – known as osteoporosis),
medications, pregnancy and lactation.

BALANCE DIET

Food is one of the basic needs of man in order to survive. A

well-balanced diet is required to maintain the normal functioning of the body.
Everything should be taken in moderation. Anything in excess is hazardous to
your health. You are probably aware of the danger of too much cholesterol, sugar
or salt to your body., so the ideal thing to do is to maintain a balanced diet.

The Food Pyramid

The food pyramid is an outline of what to eat each day. It’s not a rigid
prescription, but a general guide that lets you choose a healthful diet that’s right
for you. The pyramid calls for eating a variety of foods to get the nutrients you
need and the right number of calories to maintain an ideal weight.
The food guide pyramid emphasizes foods from the food groups shown
below. Each of this provides some, but not all, of the nutrients you need. Foods in
one group can’t replace those in the other food groups. It must be equal of
everything to sustain the body needs. Proper assessment of the nutritional status
of the client, one can assure the value of good food choices. Balance is the exact
word to guarantee normal equilibrium in the body. More intakes are equivalent to
more physical activity.
Figure 1.

Figure 2.
You must follow the pyramid to understand the meal pattern of your client or
patient as shown in the figure 1 and 2. Aside from that, you must also know the
guidelines of every patients’ or client for their fast recovery.

AMERICANS CANADIANS

Eat a variety of foods Include essential nutrients in amounts

recommended in the RNI
(Recommended Nutrient Intake)
Maintain healthy weight Provide energy consistent with the
maintenance of body weight within the
recommended range
Choose a diet low in fat, saturated fat
and cholesterol Include no more than 30% of energy
Choose a diet with plenty of fat and no more than 10% as
vegetables, fruits and grain products saturated fats
Use sugars only in moderation
If you drink alcoholic beverages, do in Include no more than 5% of total
moderation energy from alcohol, or two drinks
daily whichever is less
Reduce sodium consumption
Contain no more caffeine than the
equivalent of four regular cups of
coffee per day
Provide 1mg. of fluoride per liter of
water

FIVE (5) CHARACTERISTICS OF A NUTRITIOUS DIET

1. Adequacy
2. Balance
3. Calorie Control
4. Moderation
 5. Variety

PRINCIPLE OF DIET MODIFICATION

● LIBERALIZATION – diet should meet the body’s requirement for essential
nutrients as generously as the disease condition permits

● INDIVIDUALIZED – diet regimen should take cognizance of the patient’s

food intake habits, preference, economic status, religious practices and
any environmental factors which have bearing on the diet, such as where
the meals are eaten and who prepares them.

● SIMPLIFY – therapeutic diet should vary from the adequate normal diet as
possible.

Diet is an allowance of food and drink consumed regularly by an individual

whether with illness or not. There are certain guidelines to consider in planning
healthy meals. The Guide to Good Eating is a guide classifying food according to
its functions, energy – giving, body- building and regulating. It is a daily food
guide, which suggests the use of recommended amount and number of servings
in each group to provide variety of nutrients needed by the body.
 PREPARING HOT AND COLD MEALS

2
DIET AND DISEASES

INTRODUCTION

Good nutrition throughout life is essential to good

health. Eating a healthy diet can help reduce the risk of
obesity, coronary heart disease, stroke, some cancers, type
2 diabetes, high blood pressure, osteoporosis and tooth
decay.
 The influence of diet and nutrition on health and
wellbeing begins pre-conception, with maternal diet being
found to play a role in health in later life.

EXAMPLES OF LIFESTYLE DISEASES AND CORRESPONDING

DIET THERAPY:
The of diet therapy is to prevent further complications to the disease itself.

DIET FOR DIABETES MELLITUS

The objective of nutrition therapy is to help to normalize the blood sugar level
with the hope of delaying the onset of associated vascular disease. In treating
the disease, the basic elements are: Diet, Insulin, and Physical activity.

DIET PRESCRIPTION:

The calorie requirement for non-obese is the same for the normal individuals of
the same sex, age height and activity. However, the diabetic is cautioned to
maintain his weight at a level slightly below his desirable weight. Therefore, the
calorie prescription may be somewhat less than for a normal individual. The
calorie requirement for a child or adolescent diabetic, neither of whom is usually
obese, is the same as other of his age group.

CALORIE – 20 to 25% calories per kilogram ideal body weight (obese)

depending the physical activity

CARBOHYDRATE – 40 to 50% and concentrated to complex carbohydrates.

Increase the fiber content to 20 to 30 grams per day.

PROTEIN – 0.9 grams per kilogram body weight is required

FATS – 35 to 44% from this range. High in mono and polyunsaturated fatty acids
is more advisable. Restrict the consumption of saturated fats to prevent the
further complications.

SODIUM – 500 to 1000 mgs sodium is advisable to prevent the damage to the
kidneys. Restrict the use of the table condiments during meals.

Sample Meal:

Cookies and Muffins

DIET FOR CARDIOVASCULAR DISEASE

DIET DESCRIPTION:

Sodium chloride or salt is commonly used in cooking and preserving foods.

Approximately 40% is always been used, but in sodium restricted diet, salt per se
is limited or totally omitted. Animal foods are our most important source of
sodium; plant foods usually contain the least sodium content. Vegetable oils and
cooking fats made from vegetable oil do not have salt added in processing and
may be used in the sodium-restricted diet. The acceptable level of sodium per
day is 500 to 1000 mgs to prevent the
complications.

Sample Meal

1. Smoked Milk fish, Bacon &

Chives Croquettes

DIET FOR RENAL DISEASE

The diet order for a patient with kidney disease is determined by the state of his
kidney function. However, the orders for most patients will include modification of
liquid and electrolyte intake-water, sodium and in renal failure, potassium and
modification of protein intake. Calorie intake is also important because adequate
calories body protein is metabolized for energy, thus increasing the amount of
urea to be excreted by the kidneys.
DIET PRESCRIPTIONS:

FLUIDS AND ELECTROLYTES

When the kidneys are unable to concentrate the urine resulting in excessive
amounts of water lost from the body, the fluid order increases to compensate for
this loss. When the filtration ability of the kidney is reduced, fluid intake is
decreased. In acute renal failure or in the terminal phase of the renal disease, the
total 24-hour fluid intake is reduced to equal urine output.

PROTEIN

The protein in the diet is restricted with increasing renal failure to reduced the
amount of urea to be excreted. The diet is restricted to 30 to 50 grams or less per
day for the terminal renal failure patient, the one on hemodialysis at home, or the
hospitalized patient on hemodialysis in preparation for kidney transplant. If
edema is present, sodium is restricted.

CALORIES

All patients with renal disease require an adequate calorie intake. In acute renal
failure when all protein is excluded from the diet, calorie from carbohydrate
and/or fat is required.

Sample Meal:

1. Turkey Sandwich

DIET FOR LIVER DISEASE

DIET PRESCRIPTION:
Protein is the key nutrient in the treatment of liver disease. The protein in the diet
is normal or increased in fatty infiltration or early cirrhosis of the liver. It is
restricted in advanced cirrhosis or may be entirely excluded in acute liver failure
(hepatic coma) because the liver is unable to metabolize the nitrogen in protein,
resulting in the accumulation of toxic ammonia in the blood. Adequate calories, ½
gram protein per kilogram of high biologic protein and liberal amount of minerals,
especially iron and vitamins are effective in the
treatment of cirrhosis.

Sample Meal:

1. Sesame Baked Fish

DIET FOR GALLBLADDER DISEASE

Disease of the gallbladder may be due to infection

(Cholecystitis) or the presence of gallstones (cholelithiasis). In either case, there
is a great deal of pain in the region of the gallbladder. It has been thought that the
pain caused by the ingestion of large amount of fats.

DIET PRESCRIPTION:

A fat restricted may be ordered for patients with gallbladder disease. Foods
containing significant amounts of fats that must be used in limited quantities and
foods high in fats are omitted. If the individual is obese, which is relatively typical,
low fat may be needed to restricted total calories and achieve weight loss by
decreasing the amount of carbohydrates.

Sample Meal:

1. Chicken Roll-Ups

DIET FOR GASTROINTESTINAL DISEASE – ULCER

DIET DESCRIPTION:
The medical treatment of peptic ulcer is basically aimed at neutralizing the
hydrochloric acid in the stomach and thus protecting the ulcerated area from
irritation and promotes healing.

o Spice are restricted or omitted

o Alcohol, tea and caffeinated drinks are not helpful in treating the disease.

Sample Meal:

1. Chicken Caesar Pockets

PREPARING HOT AND

COLD MEALS

3
PURCHASING, STORING
AND PREPARING

INTRODUCTION
 Food preparation has been a constant chore since the first
human beings picked up cutting and mashing stones. In return, this
effort to make food edible, preserve it, and transform its character has
sustained an ever-increasing population. Many techniques, including
grinding, sifting, drying, salting, sealing, fermenting, and applying
heat, are extremely ancient.
This lesson deals with the skills and knowledge required to
organize and prepare foodstuffs for the kitchen; what makes up a
balanced diet through the Food Pyramid Guide and the nutritional
requirements that make up for good nutrition among children and
adults. Specific guides and procedures are also discussed to help
you write the recipe, select and prepare the right ingredients, how to
observe “mise en place” and finally know how to observe proper
sanitation and store food in order to keep them fresh.

HOT AND COLD MEALS

Mise en Place
❖ means having a place for everything and having everything organized
before you begin cooking
❖ it also refers to the preparation of equipment and food before service
begins

FOOD SANITATION
Food sanitation and safety is a practice of keeping foods from
cross-contamination, storing perishable food at the appropriate temperature (41
degrees), and heating food to a temperature that will inhibit bacterial growth (at
least 180 degrees). Remember bacteria is always present, trying to keep it from
growing is our goal.

FOOD SANITATION TYPE:

Includes personal hygiene, food preparation tips, the two-poon tasting
method, hand washing and food thawing.
 If you prepare or handle food that will be eaten, you must be sure you
meet the highest standards of sanitation to make sure the food is safe to eat.
While these standards are especially important if you work in a food-service
operation, they are just as valid in your home kitchen, backyard barbeque, or at
an office potluck.

A. Personal Hygiene:
❖ Don’t handle food when you are sick.
❖ Cover, cuts, burns, sores, and abrasions with a tight, dry, antiseptic
bandage.
❖ Shower or bathe daily when you are handling food.
❖ Keep your clothes clean; wear an apron and change it if you wipe
your hands on it or it becomes soiled.
❖ Keep your hair clean and tied back.
❖ Use soap and plenty of hot water to wash your hands frequently,
especially after any act that might contaminate foods.

B. As you prepare food:

❖ Keep raw food away from ready-to-eat or cooked food.
❖ Keep all away from chemicals.
❖ Keep cold or frozen foods out of the refrigerator or freezer for as
short a time as possible.
❖ Wash all raw fruits and vegetables before preparation.
❖ Cover food during preparation.
❖ When plating food, avoid handling tableware that may touched
people’s mouth.
❖ Never plate food that has touched the floor, unwashed hands, or
dirty equipment.
❖ Always use tongs or scoops when necessary. Wear latex gloves,
and never touch prepared food with your hands.
❖ Wipe up spills promptly.
❖ Hold food at proper temperatures. Some safe holding temperatures
are:
o Stuffed meats and reheated leftovers: 165 degrees
Fahrenheit (74 degrees Celsius) or above

BACTERIA
Bacteria, which are not usually seen by the human eye, caused most
food-borne illnesses. These microorganisms can be harmless, beneficial or very
dangerous to human beings. During all phases of food production, harmful
microorganisms can be transmitted from food to humans or from humans to food.

BENEFICIAL BACTERIA
These bacteria are helpful because they are important in the production of
certain foods such as yogurt, sour-cream, cheese, vinegar and sausages.

UNDESIRABLE BACTERIA
These bacteria are responsible for food spoilage that causes food to
souring and decomposition. These bacteria may or may not cause diseases. The
manifest their presence by means of sour odors, sticky or slimy surfaces, and
discoloration.

DISEASE CAUSING BACTERIA OR PATHOGENS

These are bacteria that causes most of the food-borne illnesses. Bacteria
cause more than 90% of all food-borne illnesses, but only 4% of identified
bacteria are pathogens. Bacteria can cause sickness through ingestion of the
harmful bacteria themselves or through the toxins they produce as waste. Some
diseases which can be transmitted through food are tuberculosis, diphtheria, food
poisoning, typhoid fever, amoebic dysentery and diarrhea. Pathogens do not
necessarily leave detectable odors or tastes in food so you cannot tell if they are
already in the food by just smelling, tasting, or looking at it.

HANDLING COOKING EQUIPMENT AND UTENSILS SAFETY

● Check gas range/stoves parts before using them like the burners for
traces of cockroaches’ feces, hose, gas valve for leaks.
● When using knives, the sharp edge should be opposite the user’s
direction.
● Use pot holders or kitchen mittens for hot casserole covers.

SANITATION
● Always wash hands prior to cooking and serving foods.
● Wash cooking utensils like chopping boars, knives before using them

KITCHEN HYGIENE
Maintaining good kitchen hygiene and following food safety guidelines are
the best ways to find protection from germs and bacteria that can cause illness.
 Food poisoning and other illnesses can occur quickly and easily when the
proper kitchen hygiene practices are not executed. In order to reduce the number
of bacteria and germs in the kitchen and in food, determine how to make the
kitchen a safer and cleaner place to prepare and eat meals.

PERSONAL HYGIENE
It is important to practice frequents hand washing while working in the
kitchen. Germs and bacteria live on most surfaces that are touched throughout
the day, and washing hands before working in the kitchen can help prevent these
germs and bacteria from contaminating food, dishes, or utensils. Hands should
also be washed immediately after handling raw meat, poultry or eggs.

To wash hands thoroughly and effectively, use soap and warm water. Rub
hands together vigorously for at least 20 seconds, making sure to clean lower
arms and underneath fingernails as well.

Keep any long hair pulled back tightly, and do not brush or comb hair in
the kitchen. Dirt is attracted to hair, and if hair find its way into the food it can
transfer the dirt and cause sickness. Stay away from preparing food in the
kitchen when sick. Even if proper hand washing techniques are followed and
there is no direct coughing or sneezing into the food, breathing alone can transfer
germs or illness.

KITCHEN SANITATION
Wash all food preparation items thoroughly and immediately after use.
Clean all surfaces and utensils with warm soapy water before using them to
prepare another type of food. Remember that rinsing is not the same as cleaning,
and only warm soapy water will kill the germs and bacteria. Consider using a
separate cutting board for raw meat to decrease the risk of food poisoning.

Use proper towels or disinfecting wipes whenever possible, and dispose of

them afterward. Cloth towels used to wipe, clean or dry surfaces can simply
spread bacteria around the kitchen when they are reused. When using cloth
towels, make sure they are washed with soap and hot water between uses. After
washing dishes, make sure any dish soap is completely rinsed away. The soap
residue that is left behind can cause stomach sickness.
 Clean out cupboards and appliances often. Bacteria can multiply in these
areas quickly., especially in the refrigerator. Crumbs and food particles attract
rodents and bugs, so clean areas and frequently sweep and wash the kitchen
floor.

MEAL MANAGEMENT AND PREPARATION

Guidelines in Meal Management:

1. Planning – plan a menu based on the family’s nutritional needs, plan the
market order, decide when and where to buy
2. Selecting the Recipes – choose recipes that have been tested and
preferred by the family
3. Marketing – check supplies and replenish run out stocks, buy large
quantities as your budget will allow and as can be used without waste
4. Scheduling – decide on what to do first, start with the dishes that takes
the longest time to prepare
5. Start to Cook – wash hands, foods and utensils before cooking, cook
according to its proper procedure
6. Serve the Meal – serve hot foods and cold foods cold; apply garnishing,
learn the basic rules for setting the table
7. Evaluating the Meal – analyze the results of your efforts

POINTERS FOR SUCCESSFUL FOOD PREPARATION:

1. Put on a clean apron, clean hands and fingernails are trimmed and hair
should be well arranged
2. Cooked at the desired number or servings
3. Have necessary materials for cooking east on the work table
4. Decide on what to cook first, know which foods are cooked quicky or
longer
5. Set the table before cooking the meal
6. Keep the work table or sinks as orderly as possible
7. Serve hot foods, hot and cold foods, cold
ADVANTAGE OF PLANNING FAMILY MEALS:
1. The family is guided to meet the nutritional needs and requirements
2. Money, foods supplies, fuel, tools and equipment are fully used
3. It enables the family to buy the least expensive but well-balanced foods
 4. It encourages full use of available time and energy in preparing and
serving the meal
5. It provides more varied and interesting meals for the enjoyment and
satisfaction of the family

Meal Planning – the process of deciding a specific food and dishes that are to
be served at meal time; meals to plan ahead

Menu – a list of food and drinks that fits for a meal pattern selected

Meal Pattern – an outline which lists that part of the meal (courses)

Parts of the Meals: SAMBEDS

Soup, Appetizer, Main dish, Beverage, Entrée, Dessert, Salad

TIPS IN GOOD PLANNING:

1. Consider the number sex, age, health and activity, cultural, and economic
background, nutritional requirements and food preferences of client and
employers.
2. Consider the climate, foods in season and sources of foods
3. Consider aesthetic quality of planned meals
4. Consider the basic food groups which included nutritional adequacy of
food
5. Good staying quality of food

FACTORS TO CONSIDER IN MEAL PLANNING:

1. Nutritional value
2. Palatability
3. Economy
4. Sanitary quality
5. Variety
6. Seasonal availability
7. Individual likes and Dislikes

VARIETY IN MEAL PLANNING:

1. Don’t repeat the same kind of menus in one meal
 2. Try to avoid only one type of food stuff/ingredients in one meal or in the
same day
3. Avoid serving more than one strong-flavored food in one meal
4. Combine flavors. A contrast in flavors is always good and adds to the
variety of menu
5. Use sauces and relishes to add to the flavor of the dish
6. Be particular about serving temperatures
7. Provide attractive color combinations
8. Contrast textures and consistency
9. Vary the shapes/cuts of foods
10. Plan your menus according to reason and family’s values and customs

Menu planning saves hours of time, energy, money, and headaches, but it’s
easy to overcomplicate the process. And when that happens, it becomes a
burden instead of a blessing. So why to it at all?

WHAT ARE THE BENEFITS?

● You can extract a grocery list from your menu choices.
● Because you buy only what you need, less food is wasted.
● You know with plenty of notice what’s for dinner -no more frantic 5 p.m
craziness.
● Cooking is more enjoyable, because odds are, you’ll be more prepared.
● You’ll have more variety, because you’ve planned it.
● It’s healthier, because it cuts down on drive-thru runs.
● It’s cheaper, too, because you’re eating out less, you can menu plan
around your coupons, and you can intentionally cook with seasonal
ingredients.
RECIPE
Recipe is the tool for every person in the kitchen in preparing a sumptuous meal.
Here are the principles that you must bear in mind in cooking in the kitchen.

RULES IN WRITING RECIPES

For the ingredients:
1. List all ingredients with measurements in the order used.
2. Do not abbreviate except when necessary to save space.
3. Give amounts of ingredients in the easiest measurements, like ¼ cup
instead of 4 tablespoons.
4. Use weights instead of measure it is helpful as in cooked foods. For
canned products, use measures.
5. Specify type of products needed.
6. When an ingredient is modified, give the measurement exactly.
7. Safeguard a recipe by giving the exact names of products used.
8. For baking powder, specify amount with type.
For the method:
1. Use short sentences and make directions clear and simple.
2. Give picture words.
3. Without being wordy, use the methods combining or cooking that
represents best accepted procedures.
4. Follow the most efficient sequence of work to avoid need for extra utensils.
5. Specify sizes of baking pans or casseroles
6. Try to give both general and specific tests for temperatures
7. For the yield, give the number and size of servings to expect or the total
measure.
For Accuracy:
1. Read over the edited recipe.
 2. Recheck the ingredients, amount and methods. Recheck the order of the
listed ingredients and against omissions in temperatures. Times, yields,
etc.
3. With every typing of the recipe, read the new copy carefully against
previous copy.
4. If recipes are printed, proof-read at least twice.
RECIPE PATTERNS
1. The Standard Form
It is all ingredients first, then the method. This form is especially good for
recipes using many ingredients.

2. The Action Form

This style combines narrative action with listed ingredients. It is the newest
style and is easy to follow. However, it takes more space and is difficult to
arrange economically or attractively on paper.

3. The Narrative Form

This includes the amounts of ingredients with the method. It is suited to
the short recipe, the spoken recipe, to the few recipe of few ingredients
where method is more complex. Unless the recipe is short, this is the
hardest from to follow.

RECIPE STANDARDIZATION
Standardized recipes and portion control have been much discussed by
accountants, food production managers, chefs and supervisors. Among some,
there is not a clear understanding of what is meant by a “standardized” recipe.
A “standardized” recipe means more than simply a “well-written recipe”.
Standardized recipes are recipes revised to be practical for a particular
operation. You need to have this recipe in your workplace especially during the
time of attending to the needs of your client or patients. Portion control is giving
a definite quantity of good food for a definite percentage of profits as well.
PURCHASING
PURCHASING ALL THE NEEDED MATERIALS

Purchasing is the buying of materials with

the:
❖ Right quality
❖ Right quantity
❖ Right time
❖ Right source
❖ Right price

Purchasing has for its purpose – to buy quality of merchandise at the lowest
price.
ELEMENTS OF SOUND PURCHASING
● Qualified buyer
● Well – developed specifications
Specification is a statement of particulars in specific terms.
Specification buying is the utilization of well-defined particulars in the
purchasing of merchandise.
● Ample storage facilities including proper handling equipment with
temperature and humidity control
Storeroom should be one of the show places in kitchen. It is here that your
money will not pile will be converted to merchandise and needs constant
attention and supervision.
● Proper loading and unloading arrangements
An adequate facility is a must. Sufficient space should be provided so that
your deliveries will not pile up and disrupt the normal receiving routine.
● Ability to complete a business transaction without delay
 Purchasing should be a responsibility well – defined and duly assigned to
specific person or persons.

Below are list of food purchasing tips that might be helpful in your
marketing strategy.
● With enough storage space, marketing (wet market) can be done 2 to 3
times a week and grocery shopping once a week or even once every 2
weeks.
● For perishable goods or those which spoil easily, buy only enough for the
week.
● Before buying, try to canvas for cheaper prices without sacrificing the
quality.
● Buy in place where you are sure of the quality and the prices of the
goods.
● If meat, fish and poultry are to be used at once buy the freshest possible.
If they are not be used for several days, frozen or chilled ones can be
bought and stored properly.
● If fruits are to be eaten at once, ripe once should be bought, if not then
buy unripe ones and let theses ripen in the proper storage area.
● Don’t buy leafy vegetables if not to be used soon. Without proper storage
they may wilt and spoil.
● Buy foods which are in season because they are cheaper. Buy only how
much the family can consume.
● It is cheaper to buy by weight than per piece but be sure you know
approximately how many pieces there are in a kilo to ensure that you get
your money’s worth.
● Be aware of malpractices in the market especially with regards to
weighing and buying in bulk.
● Before buying, consider the availability of storage space to avoid waste
and spoilage.

Key to a Successful Food Purchasing

1. Buy by specification – specification is an accurate description/definition of
a product
2. Buy grade indicating quality
3. Compare yield by different grade
4. Buy by weight whenever possible
 5. Specify minimum weight even when buying by count or size
6. Buy by best quality suited for use
7. Be competitive in buying, canvas price first\

Tips on Purchasing and Storing Food

● Buy foods in season
● Use a list drawn up before the house for marketing
● Avoid buying items not in the list on impulse
● Buy perishable foods only as you need them
● It is cheaper to buy rice, flour, sugar or salt in large amounts
● Compare prices in different stalls
● Buy at a convenient time
● Buy food of good quality
● Buy only as much as the family can consume to avoid spoilage
● In buying canned and bottled foods, read the label carefully to note the
ingredients and the expiry dates
● Cook for maximum palatability and serve small to medium portions to
avoid waste
● Try to minimize food waste in preparation

FOOD STORAGE
PROPER STORAGE OF FOOD:
1. Dry Storage
2. Cold Storage

GUIDELINES IN PROPER DRY STORAGE:

1. Keep the storage area, cool and well ventilated
2. Room temperature must not go beyond 21°C
3. Do not leave foods on the floor. This will cause absorption, moisture and
spoilage
4. Have metal shelves installed, metal shelves are easier to clean
5. Keep shelves 5 cm away from the wall and 15 to 25 cm above the floor for
good circulation of air
6. Free from insects and rodents

CLASSIFICATION OF FOOD ACCORDING TO STORAGE:

1. PERISHABLE – foods that spoil easily unless there is some means of
preserving them.
 Examples: milk, meat fish, seafoods, dairy products, tomatoes and ripe fruits
2. SEMI-PERISHABLE – foods that can be kept for a limited time. They do not
spoil readily and can be kept for several months by common storage methods.
Examples: mature potato, beefs, carrots and garlic
3. NON-PERISHABLE – foods which can be stored for an indefinite length of
time.
Example: rice, oatmeal, sugar, flour and dried beans

QUALITY OF GOOD EGGS:

1. Clarity and thickness of the egg white – it should be clear and firm
2. The conditions of the yolk – the outline should be clearly defined and there
must be an absence of any defect
3. The condition and size of the air cell – it should not be more than 1/8 inch
in depth
4. Texture and condition of the shell - it should be clean and not broken. Shell
odor is not related to quality, rather it depends on the breed of the hen that
laid egg.

POINTERS WHEN DISPOSING FOODS

● It smells “off” or unusual
● There is a slime in moist areas
● There is any discoloration
● It has unusual white or colored patches or spots
● There are unexpected changes in appearance
● That can have a rusty seam, or is leaking or bulging
● You find that cereal products have become infested with insects
● It has gone past its usable date
● You know it will never be eaten. It is only taking space in the cupboard.

STORAGE GUIDE FOR NON-PERISHABLE GOODS

● BAKING POWDER – will keep for 6 months in a tightly closed jar
● BAKING SODA – should be stored in a sealed jar, use within a couple of
months
● BREAD – should be cooled if hot before storing in a plastic bag, in a cool
place, use withing a couple of days, bread with preservatives will keep for
around 1 week before it goes stale
● CEREALS – should be stored in airtight containers in a dark cupboard.
Whole grains and cereals should be purchased in small quantities and
then used quickly. Ground cereal like wheat germ bran should be used
within 4 months
● COFFEE – like most ground spices, will soon lose its flavor and become
bitter. Purchase in small quantities and use quickly. It is much more
economical to buy coffee beans and invest in a grinder using the beans
required.
● COCOA – will keep for 6 months in a scales tin
● CONDENSED MILK – must be used immediately after opening
● CORN FLOUR – if in sealed tin can be kept indefinitely
● CUSTARD POWDER – can be kept in airtight container for up to a year
● DRIED FRUIT – can be kept unopened for 3 months. Once opened,
transfer to an airtight jar and use within one month. Rinse well before
eating to remove mineral oil coating
● DRIED HERBS – should be stored in a dark place as the light destroys
and replace every 6 months
● DRIED MILK – should be used by the “best before” date. Treat as whole
milk once reconstituted
● DRIED PASTA – should be stored in an airtight container and it will keep
for up to 6 months
● EVAPORATED MILK – should be used within 18 months, treat as fresh
milk when opened
● EGGS – are best stored pointed end down, away from strong smelling
foods. They can be stored in cool pantry/room for ten days. If stored in the
lower part of the refrigerator, they will keep for three weeks.
● FLOUR – should be stored in airtight container
● JAM/HONEY – jars can be stored sealed for up to three years. Once
open, store in a cool dry place and consume within a couple of weeks.
● LONG-LIFE MILK/CREAM – must be used by the “best before” date on
the box. Treat as fresh when opened.
● NUTS – are best stored in airtight jars. Unshelled buts will keep for six
months. Shelled nuts should be used within a month. Nuts bought in
vacuum packets will keep longer – use before expiry date.
● OATMEAL – can be kept in sealed container for up to two months
● OILS – are best used within six months
● PEPPER – will keep indefinitely
● RICE – if unopened or in well-sealed packets/sacks will keep indefinitely.
Once opened, store in an airtight container and use within six months
 ● SUGAR – if granulated or caster can be stored for several months.
However, icing or brown sugar tends to harden so they should be used
soon after purchase.
● TEA – if kept in sealed packet can be kept in a year. Once opened it
should be consumed in a short time.
● TINNED FISH – when cooked in oil will keep for up to 2 years, but fish in
tomato sauce is within 1 year only. Check occasionally for any sign of
damage to the tin/can
● TINNED FRUIT – is best cooked in natural juices rather than in syrup
● TINNED VEGETABLES – will keep for up to 2 years.
VACUUM-PACKED FRUIT – storage time varies, it is best to read the labels

PREPARING VEGETABLES
Among the most versatile of nature’s many food substances are the fruit
and vegetables. They can be eaten cooked or raw; in their native state
condition in a complete change appearance; by themselves or in
combination with other food items.

Vegetables abound and vary across all countries. They are rich in vitamin
C that helps build body resistance. Proper selection of vegetables will
ultimately result in very tasty and appetizing dishes.
Preparing Vegetables
● Vegetable should be washed very carefully in a detergent solution then
rinsed well under cool, running water especially if they are to be eaten
raw.
● Leafy vegetables are washed most effectively in a 1% detergent solution
splashing the leaves up and down in the solution then rinsing off three
times.
● Brushing using the vegetables brush for vegetables like potatoes and the
like. Soaking time should be reduced to a minimum to obtain a maximum
retention of the water-soluble nutrients.
● All vegetables should be thoroughly inspected for blemishes, decayed
parts and worms. These should be removed.
● Vegetables should be cut according to the dish requirement. If the
vegetables are to be deep – fat fried, they should be cut into portions of
0.62 cm (1/4 inches) thickness such that they will be cooked before they
darken on the surface. This applied to fried vegetables like sweet potatoes
and eggplant that are used for tempura.
● For panning or stir – fried, they should be cut into thin pieces so they will
cook quickly without burning. It applies to onion, leeks, green or red
pepper, celery, mushroom, cabbage and a host of other vegetables that
could be stir-fried.
● When paring, pare as thinly as possible to minimize wastage. If possible, a
vegetable peeler should be used since they only cut skin deep.
 ● Vegetables should be prepared just before cooking. Essential, vitamins
and minerals will be lost if vegetables are allowed to soak in water long
before they are cooked.
● Vegetables taste best when they are cooked tender crisp. Hence short
cooking time is a must,
● To ensure food safety, vegetables that will not require cooking should be
prepared using a separate chopping board from those used for uncooked
foods.

Here is a sample recipe to follow in cooking. Try it.

FRIED GREEN BEAN SPROUT
Ingredients:
½ kilo bean sprout
1 large stalk celery, shredded
6 pieces dried mushrooms, soaked and
chopped
1 tsp. salt
1 tsp. soy sauce
½ tsp. cornstarch
½ cup oil
½ cup stock

Procedure:
Heat oil in a frying pan. Add mushroom and celery. Fry a little to coat with fat.
Add the bean sprout, salt, soy sauce, and stock. Cook for 3 minutes. Add the
cornstarch mixed with little cold water. Stir into the vegetables and serve.
TOMATO VINAIGRETTE
Ingredients:
½ cup vinegar
¼ tsp mustard
50 grams onion, chopped
½ tsp sugar
1 tsp chopped parsley, salt and pepper to taste
¼ cup corn oil
250 grams tomatoes, sliced

Procedure:
Combine the first 5 ingredients in a bowl. Season to taste. Stir in the oil. Add
tomatoes and toss to coat.

PREPARING POULTRY

Poultry refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeon and quails.
Like red meats and fishes, poultry contains an abundance of high quality of
proteins. Generally speaking, young poultry contains less fat and therefore fewer
calories than most meats especially if the skin is removed.
PREPARING MEAT
The most common types of fresh meats available in the markets are: beef, pork,
chevron, rabbits and their entrails. In this area, you will learn the kinds of meat
cuts for beef and pork only. This will help you in your future meal preparation.

MAJOR CUTS OF PORK

 PARTS OF PORK CARCASS RECIPE
Picnic Shoulder (Kasim) Pork Stew, (sinigang)
Boston – Style Butt (paypay) Embotido
Hind Leg or Ham (pigue) Processed food
Loin (lomo) Steak
Belly (liempo) Broiled or grilled
Spareribs (tadyang) Baked
Pork Chop (costillas) Stew, grilled, broiled
Pig’s feet (pata) Deep-fat fry

MAJOR CUTS OF BEEF

 BEEF MAJOR CUTS
BEEF PARTS RECIPE
Forehind shank (Kenche – unahan) Soups, stew
Brisket (Punta y pecho) Corned beef
Chuck (Paypay) Broth
Spareribs (Tadyang) Baked, stew
Flank (kampto) Stew
Ribs (Costillas) Grilled or Baked
Rump (Tapadera) Braised, Broiled, Roast
Round (Pierna corta) Morcon, Mechado
Tenderloin (Lomo) Steal porter house
Beef’s Feet (Pata) Braised, Glazed
Tail (Buntot) Stew, kare-kare

HOW TO SELECT QUALITY MEAT

Selecting the right part in cooking is a best decision in planning a meal.
● Always note for the characteristics of the meat and type of it.
● Be sure to locate the seal of freshness from the Bureau of Animal Industry
or Federal Drug Administration (FDA)
● State either freshly slaughtered, chilled or frozen.
● Consider the finish of the meat. This pertains to the thickness and
distribution of fat (marbling) inside and outside the carcass, quality, color
and texture of fat.
● Note the odor. It should be milky aroma for the fresh meat of beef.
● Look also for the grain of the meat. Young meat has more refined grain of
muscles and more tender.
● Look for the type and amount of connective tissue. The more the collagen
the desirable as it is during cooking.

Sample Recipe for Meat

MAPLE SPARERIBS
Ingredients:
2 ½ kilo pork spareribs
½ cup pork or chicken
stock
¾ cup maple syrup
¼ tsp cayenne pepper,
sweet variety
½ tbsp crushed garlic
2 tbsp tomato paste
1 ½ tbsp mustard
2 tbsp lemon juice
Salt and pepper to taste

Procedure:
Preheat the oven to 400ºF. Combine all the ingredients except for the spareribs.
Blend well. Trim off the excess fat from the spareribs then halve the ribs. Arrange
on a roasting pan and roast for 30 minutes. Take the pan out of the oven then
discard the fat. Pour in the maple mixture. Reduce oven temperature to 350ºF.
Continue roasting the ribs while basting frequently. Cook until tender and well –
glazed.
PREPARING FISH AND SHELLFISH
The popularity of fish and shellfish or seafood varies in different communities.
They are important source of protein food and shall therefore, have a frequent
place in the menu.
Fish can be used interchangeably with meat as a source of protein without
affecting the nutritive value or the cost of the diet. It differs from meat because:
▪ It contains considerably less fat
▪ It is deficient in extractives and hemoglobin
▪ It lacks connective tissues so it is never tough
▪ There is little or no elastin in fish and the collagen is easily disintegrated,
leaving the muscle fibers separated.
Fish differ greatly in size, amount of fat and strength of flavor. These qualities
require certain adaptations in cooking method. Juiciness and delicacy of texture
and flavor are qualities to be preserved in fish cookery. The fat content of fish
dictates the cooking method.
Lean fish are poached, deep fat-fried, or baked in a sauce. Fat fish are baked,
broiled or pan – fried. Both types can be steamed and boiled. Shellfish are low in
fat and must be cooked accordingly. The fat content of the flesh, much of which
is in the form of oil, varies widely accordingly to the specie.

SELECTING FRESH FISH

FRESH FISH STALE FISH
ODOR Fresh and mild, no off Strong fishy odor
odors
EYES Clear, shiny, bulging Cloudy, sunken
GILLS Red or pink Gray or brown
TEXTURE OF FLESH Firm, elastic Soft, dents easily
SCALES Shiny, tight on skin Loose, not shiny

HOW TO CLEAN THE FISH

1. Remove the scales by soaking the fish in cold water for a few minutes.
2. Put the fish on the table or the chopping board.
 3. Hold the head with your left hand while scraping the scales with the back
of a thin knife.
4. Remove the gills and intestines (evisceration) by pulling it out of the fish
5. Chop off the fins and tail.
6. Remove the liver and the gall bladder. Make sure to carefully remove gall
bladder without breaking it. This may cause the fish to taste bitter.
7. Wash off the traces of blood in the fish to remove the odor and slice the
fish afterwards.

SELECTING FRESH SHELLFISH

Fresh shrimps may be bought alive or not, depending on the type. They must
have firm shells, intact heads, and smells like a seaweed, or odorless. Shrimps
that are blackened signal the onset of spoilage.
Fresh squid must have plenty of ink. Pale squid should be avoided. Water inside
squid should be checked. It makes them appear to weigh heavier.
All shellfish should look clean and fresh. Shells must be tightly closed when
uncooked. Open and slimy ones should be discarded. Shellfish decompose
quickly and can harbor bacteria. Oysters, if sold sucked, must be plump, creamy
in color and without odor or slime.
Good quality fresh crabs are heavy for their size and are odorless or smells like a
seaweed. Crabs have harder shell and preferably bought alive.
Lobsters are dark blue when alive and turn dull red when boiled. Check for
springy tails and deep – red shells with no trace of white (sign of age) in buying
freshly cooked – lobsters.
SAMPLE MENU FOR FISH AND SHELLFISH
FISH IN GINGER SAUCE
Ingredients:
½ slice Fleshy fish
1 tsp salt
3 tbsp oil
1 tbsp ginger, sliced
2 pcs red pepper, diced
½ cup water
½ cup tomato sauce
¾ cup spring onion, sliced
1 tsp hot sauce
1 tsp sesame oil

Procedure:
Cut fishes into bite-size. Add salt. Heat oil and brown ginger. Lower flame and
add fish gently coating each piece with oil. Coat fish in oil or liquid from juice of
fish. Evaporate fish liquid. Put back fish slices into the pan until slightly browned
and put tomato sauce and red pepper, seasoned and simmer. Add green onions
and sesame oil.

BAKED MUSSELS

Ingredients:
2 kilos Fresh mussels (tahong), medium
1 bar butter
½ cup chopped garlic
Salt and pepper to taste

Procedure:
Blanch mussels and remove half of the shell. Melt butter and mix chopped garlic,
salt and pepper. Put about ¼ tsp in each piece of mussels. Arrange each mussel
in a cookie sheet. Bake at 375ºF or moderate cooking for 15 to 25 minutes.
 PREPARING HOT AND COLD MEALS

4
COOKING, COOLING
AND RE-HEATING

INTRODUCTION
Cooking food properly helps to avoid food poisoning.
Most raw foods feature food-borne pathogens such as viruses,
bacteria, parasites and viruses that can seriously harm and kill a
human being. Cooking ensures that all the micro-organisms are
destroyed, which make food safe for human consumption.

Improper cooling of potentially hazardous food is known

to be the leading cause of foodborne illness. Food that cools slowly
will stay in the Temperature Danger Zone for too long. When this
happens bacteria can quickly multiply and make you sick when you
eat the food.

KITCHEN APPLIANCES, TOOLS AND EQUIPMENT AND THEIR

PROPER USAGE

DIFFERENT KITCHEN TOOLS

● Whisk – it is use to beat the egg, whipping some creams.
● Grinder – used to bowdlerize the dry ingredient.
● Blender with Strainer – use for oystering food, blending solid food to liquid
to make soup and juice.
● Precaution: wash the parts that are removable with water and pat dry only
the parts that (are) have electric parts to avoid grounds.
● Rolling Pin – use to flatten the dough out of flour, like baking, pizza, bread
etc.
● Pot Stand – it uses to hold the pot or casserole to protect the tiles from the
heat.
● Electric Knife with four blades – the bigger blades are used to cut big fish,
meat with bone and the smaller blades are used to slice the bread, cake,
fruits, and vegetables.
● Measuring Cups and Spoon – use to measures the wet and dry
ingredients such as water, milk, oil, sugar etc.
● Knives: Butcher – use for big fishes and meat with bone or can be used in
chopping
● Utility – it is used in mincing =, cutting, slicing and peeling off the fruits and
● vegetables
● Bread – use to slice the bread, pizza, cakes etc.
● Designing – use to cut/slice fruits and vegetables in different design.
● Wooden Soup Ladles – use to scoop the rice, the soup and the food with
gravy, and for mixing the salad, also for stirring, use for non-stick/stainless
wok/casserole.
● Soup Ladles (non-stick) – it is used to scoop the rice, food, soup, and
gravy. To be used only in non-stick wok/casserole.
● Turner – Non-stick/Stainless – used in non-stick wok/skillet- used to turn
the food on the other side when frying.
● Spatula – Non-stick/Stainless – used in stirring, scooping, draining and
mixing.
● Merger – Non-stick/Non-stick wok/Stainless Casserole – used in draining
oil and water when frying, blanching vegetables and pasta.
● Thongs: Non-stick (Flat) – used in lifting flat food like, bread, egg, ham
and bacon.
● Steamer plate holder – holds the steamer plate to avoid hand burns from
the steamer.
● 3 in 1 opener – use to open the can, bottles and wine/champagne.
● Can opener – use to open can manually and also the bottle.
● Steamer plate – use to hold food you use steam/reheat.
● Baking pan – use to bake cake, bread, cookies and also it can be a
serving plate, just cover it with aluminum foil.
● Tea Maker – use to make tea, 1 scoop of tea leaves, ¾ of water, boil first,
discard and add again ¾ of water, let it boil for 10 – 15 minutes and serve
in a cup and saucer and serve hot.
● Masher- it is use to mash the banana, boiled potato, carrots and squash.
● Multi-Purpose Grater – it is use in grating the cheese on the other side,
can be used in shredding (foods) fruits and vegetables and also slice the
fruits and vegetables with design.
● Colander – use to drain water and oil from the pasta, fried fish/meat, fruits
and vegetables.
● Strainer: Finer – use to sift the flour and the coconut milk.
● Bigger – use to drain/wash fruits and vegetables.
● Peeler – use to peel off the skin of the fruits and vegetables.
● Shredder and Scooper – use to shred fruits and vegetables like papaya,
pickles, coconut, and melon for juices.
● Scooper – use to scoop fruits like melon, papaya, mango etc.
● Rubber Scraper – use to scrape the edge of the baking pan, use in slicing
and flattening the baked cake, maja blanca etc.
● Non-Stick Skillet/Stainless Casserole – use to fry small amount of food
● Kitchen Scissors – use in cutting the pouch of tomato sauce, pineapple
tidbits. For cutting he fins/tale of the fish, cut the noodles, fruits and
vegetables, the lower part can be used in cracking the bone, elbow of
crabs/lobsters.
● Chopping Board – use to hold the food you cut, slice, mince or chop.
● Mortar and Pestle – use in pounding, mincing and powdering ingredients
such as garlic, onion, pepper corn, chili, bread crumbs etc.
● Manual Squeezer – use to squeeze out fruit juices from limes, oranges,
lemon etc.
● Adjustable Cheese Slicer – use to slice the cheese either in a thin/thick
slice.
● Meat Bat/Meat Mattel – use to tenderize the meat.
 ● Cork Screw – it is use to open the wine/champagne and also the bottle.

DIFFERENT KITCHEN APPLIANCES

APPLIANCES USAGE

RICE COOKER Used for cooking the rice. The measurement is 1

cup of water for every 1 cup of rice.

Steamer is used in steaming the left-over food such

STEAMER/STEAMER
as left-over rice, fish, pork etc.
BASKET
Also for cooking siopao, siomai etc.
❖ Precaution: Pat dry the lower part before
putting the rice cooker pot in the base and
cover with the lid. Put down the switch to
start cooking, when the rice is cooked and
ready for serving, remove the rice cooker pot
and place it in a pot stand before scooping
the rice so that the spring will not easily
break and loosen.

PRESSURE COOKER Used for tenderizing meat, legumes and nuts.

-When tenderizing meat, water level must depend
in the amount of meat.
-When tenderizing the legumes, water level must
be above the amount of legumes.
❖ Precaution: Never open the cover when it is
still hot to avoid steams from bursting or
explosion and scalding yourself.
STEAMER It is used for steaming large amount of food.
Example: Puto, maja blanca, cassava cake, siomai,
siopao, whole chicken.
TURBO BROILER Used for thawing, roasting, baking, grilling and
steaming meat, fish for reheating food. It is used to
prepare various foods in a sealed vest.
Example: Whole vegetables, whole chicken etc.
MICROWAVE OVEN Used to cook, reheat, bake, roast, boil water and
defrost frozen foods.
● Open microwave door. Place the item (plate,
container, mug) containing the food or drink
inside the microwave. Close the door and
set cook o reheat time as suggested. If
contents are frozen, you can defrost first
before actually cooking.
● Check contents periodically and (turn or stir)
to ensure even cooking.
● Remove food carefully and/or allow food to
cool before removing.

ELECTRIC Used for boiling water in a short period of time.

THERMOPOT
Used to provide an immediate source of hot water
for tea, hot chocolate, ramen noodles, baby formula
or any other household use where clean hot water
is required.
❖ Precaution: Always switch it off if not in use
since it is automatic.
Keep out reach of children. Make sure
always that it has at least half level of water
to avoid explosion.

OVEN TOASTER Used to toast multiple types of bread products,

reheat foods, bake cookies and pizza.
BLENDER Used to blend the food from solid to liquid and also
to mix the wet and dry ingredients.
 Used to cut, grate, chop blend, mince, and liquefy
food quickly.
Example: Orange juice, boiled carrots and squash
to make a soup.
ELECTRIC GRILL Used for grilling meat, fish and vegetables without
oil or less oil.
Example: bread, hotdog, ham, eggplant, egg etc.
HOB TOP GRILL Used in grilling/frying using fire.
Example: bread, bacon, hotdog, egg etc.
NON-STICK WOK Used in blanching, frying, steaming, cooking big
amount of food for a longer period of time.
RANGE HOOD Used in eliminating the smell and the smoke, it
absorbs the oil and gives additional light.
MIXER with MIXING Used to mix the wet and dry ingredients.
BOWL
Used for easier mixing of ingredients such as flour,
beating eggs and cream, kneading dough & stirring
sauces

Can be used in mashing potato or to marinate

meat, fish etc.
ELECTRIC CAN Used in opening the canned goods.
OPENER
❖ Precaution: Hold the can firmly in using this
tool when the goods are soupy to avoid
mess.
COFFEE MAKER Used in making brewed coffee for variety of coffee
beans (Arabica, Liberica etc.)
Measurements: 1 scoop of brewed coffee and 2
cups of water
Example: French, Italian, American brewed coffee.
3 IN 1 FOOD Mixer – used in chopping, mincing, mixing, slicing,
PROCESSOR purifying food.
 Grinder – used to powderize/oysterize the dry
ingredients.
DISH WASHER Used for washing/sterilizing and drying plates,
saucers, sups, glasses and spoons etc.
automatically. The normal wash does the soaping,
washing, sterilizing and drying.
ELECTRIC Serves dual purpose, while cooking, frying, boiling
THERMOSTAT OVEN in the upper portion you can also grill and bake in
the lower portion.
GAS RANGE Used in cooking, frying and boiling food.

FAMILIARIZATION OF COMMON APPLIANCES INSIDE THE KITCHEN

Oven Toaster
Is typically a small electric kitchen appliance designed to toast multiple
types of breads. A typical modern two-slice toaster draws anywhere between 600
an d 1200 W and makes toast in 1 to 3 minutes. There is also non-electrical
toaster that can be used to toast bread products over an open fire or flame.

How to operate:
● Plug in the toaster to an electric plug so that it can work.
● Put two pieces of bread into the toaster, then use both of the holes at the
top.
● Select the darkness by using adjustment knob that is located on the front
of toaster.
● Lower the lever to start the toasting cycle.
● Take food out of toaster and put jam, honey, or anything else you may
want to add onto it. Then, start to eat the delicious, meal you made.

How to clean:
● Turn off the toaster oven then unplug it. Let it cool completely before
attempting to clean it.
● Remove the crumb tray. Dump out the crumbs and then scrub it with dish
soap, warm water and a nonabrasive sponge.
● Wipe down the exterior or the toaster oven. Use a lint-free cloth and a
sanitizing spray such as 409.
 ● Clean the oven toaster’s interior with warm, soapy water and a sponge.
Warm water will help to dissolve the grease.
● Scrub the hard-to-remove food build-up with a synthetic scouring pad. If
you wipe it clean after each use you should be able to avoid the build-up
of food.
● Remove and clean the shelving with warm soapy water. Let it dry
thoroughly before putting it back in the toaster oven.

Do’s and Don’ts:

● Wiping down the toaster oven after each use will make it easier when
performing a thorough cleaning.
● Empty the crumb tray regularly to prevent it from burning onto the tray
itself.
● Never submerse a toaster oven in the water when it’s plugged in. You can
be electrocuted resulting in injury or death.
● Make sure the toaster oven and your hands are completely dry before
plugging back in.

Electric Food Mixer

Are used for infinite number of jobs including beating batters for cakes,
mixing bread dough, beating eggs, and mashing and whipping potatoes.

How to operate:
● Insert the beaters into the holes on the underside of an electric hand
mixer. Push them in until you feel them click into place. Put the beaters
into the food you want to mix and then turn the dial up to the proper
speed. Some hand mixers have low, medium, and high settings, while
others are marked with numbers.
● Place the proper attachments on your electric stand mixer. There are three
main types of attachments, including the whisk, dough hook and paddle.
Secure the bowl and lower the mixer down into the food before turning it
on.
● Insert the stick mixer into the food or liquid that you want to mix. Adjust the
speed if your stick mixer has different settings for speed. Push and hold
the power button to operate the mixer.

How to clean:
● Fill the mixing bowl with warm water. Do not fill it to the brim, but fill it
about two-thirds full.
 ● Add a few squirts of dish soap. This does not have to be a precise
measurement, just use about the same as you use when you hand wash
dishes.
● Run the mixer in the warm, soapy water. As you beat the water, soapy
suds will form and the agitation will force any food particles off of the
beaters.
● Refill the bowl with clean warm water. Run the beaters through this water,
as well, until all soap residues is gone. If necessary, you can remove them
from the machine and simply hand rinse them under flowing water in the
sink.
● Wipe down the mixing machinery. Use a paper towel dampened with
cleaning fluid to wipe down the handhold part of the mixer. Scrub it with
paper towel just as you would any other appliance to make sure that there
are no smears or food stains on the appliance.
● Let everything air dry for several hours. All the pieces cam sit in the dish
drainer while they dry.

Do’s and Don’ts:

● Do not get the electric cord of the mixer wet, and do not water get in the
inner workings of the machine or you run the risk of electrocution. Do not
wash your beaters in the dish washer or they will rust and become
disfigured over time.

Food Processor
Cuts, chops, and slices a wide variety of foods. Can also be used for
mixing ingredients and kneading dough.

How to operate:
● Plug the food processor in. Make sure the power button on the base of the
processor is turned to the off position before plugging in.
● Place and lock the bowl into the place on the power shaft. Food
processors are all different but they all must have away to hold the bowl
into place. It may turn and click or there may be a ring that goes down the
center that holds it in place. Many will not even turn on if the bowl is not
properly installed.
● Choose the proper cutting apparatus and install. Food processors come
with a blade that can be installed for chopping ang pureeing. They may
also with a disc or multiple discs for grinding, grating and shredding. The
blade will normally go over the power shaft and the discs will use a post
that goes over the power shaft to hold the discs up higher.
 ● Lock the lid into place. Normally the lid will turn clockwise to lock into
place. If the lid is not on properly, most food processors will not turn on. If
yours does and the lid is not locked in, you can have a big mess, not to
mention potential injury.
● Cut large vegetables into smaller pieces that can fit into the feed tube. Use
a pulse button and check the vegetables often until you get them to the
size you want. Once you learn the time it takes to chop the vegetables,
you will be able to just turn it on and leave it until they are finished.
● Place food in the feed tube that you want shredded or grated. Use the
push bar to gently put pressure on the food to keep it against the disc. Do
not force the food down or you can bend the disc. Do small portions at a
time until you learn how much the bowl can handle. Do not overfill your
bowl.
● Allow the processor to come to a complete stop before opening the lid and
removing the food. You can use the spatula to scrape the edges and get
all the food out.
● Unplug and disassemble the parts of the food processor. Do not put the
base into water, just wipe it clean. Wash all other parts of the processor
carefully as the blades and discs can be very sharp.

How to clean:
● Take the food processor apart.
Food processors have several pieces. Take them all apart to make sure
you get all the little pieces of food removed.
● Wash the removable piece.
All the removable piece of the processor can be washed in warm water
with a mild dish soap. Do not scrub the parts of the processor with
abrasive cleaners or pads. Be careful with the blades. They should not
soak in water but be gently wiped down first thing to preserve them.
The removable parts can also be washed in the dishwasher on the top
rack.
● Wipe down the base/motor.
Using a damp cloth, wipe down the base/motor area. Do not submerge in
water. Do not pour water over the base/motor unit. A simple wipe down is
usually all that us needed. For stubborn stains (like tomato) mild dish
soap, or a baking soda paste may be able to lift out the stain.
● Full dry and assemble the processor. Dry the pieces of the processor
completely. Put it back together and store. If you use your food processor
on a regular basis, store it on a countertop or in another accessible
location.
Do’s and Don’ts:
● If your processor is smelly, mix a 1 to 1 ratio of baking soda and water.
Store it in the bowl of the processor for 10-15 minutes. It will absorb
odours.
● Nylon brushes can help clean blades without as much danger of cutting
yourself.
● Be sure to dry all the pieces thoroughly to prevent bacteria growth or
damage.

Electric Skillet
Does many different cooking jobs. The heat can be set at a specific
temperature.

How to operate:
● Use an electric skillet in an area where there is extensive foot traffic. Rest
it on a flat surface, where an electrical socket is near enough to be
plugged in without stretching the cord too much. Use an extension cord if
necessary.
● The electric skillet may feature temperature controls that are better suited
to specific foods. Consult your recipe for heat specifications before
plugging in and heating up your skillet.
● Electric skillets are usually made of aluminum with non-stick coatings, and
a few may be stainless steel. Fats need not be added to certain dishes, as
this feature will allow food to release its own fat and moisture at the right
temperature and not stick to the bottom of the pan. However, if you are
frying, or if your recipe requires butter or oil, you may add it to the skillet.
● Do not use metal stirring or serving utensils with non-stick skillets, as this
will scratch the coating. Use wooden of plastic utensils to stir and flip food
in the skillet.
● As will stove burners, electric skillets can cook food with residual heat, or
keep it warm after cooking. Electric skillets may feature a “keep warm”
function, which allows food to be kept slightly warm, similar to a chafing
dish, if the serving of the meals needs to be delayed.
● When done with an electric skillet, unplug and leave to cool off before
washing. Some electric skillets are dishwasher safe; ensure your specific
brand is, before putting it into a dishwasher.
● When hand washing the electric skillet, use gentle detergent and
non-harsh washing cloths to clean the skillet. Use warm water.
How to clean:
● Before using, wash skillet and cover in hot soapy water with a sponge or
washcloth. Rinse thoroughly and dry.
 ● The non-stick surface must be conditioned to ensure stick free cooking.
This can be done by wiping the entire interior surface using a paper towel
and a teaspoon of cooking oil.
● To keep you skillet looking attractive and cooking efficiently, clean it
thoroughly after each use.
● After using skillet always let it cool before attempting to clean. DO NOT
POUR cold water into a skillet while it is hot a sudden change in
temperature may cause the metal to warp.
● Heat controller
● After the skillet has cooled remove the heat control, wipe clean with a
damp cloth if necessary.
● Clean the non-stick interior surface of the skillet with a hot soapy water,
using non-cleaning pad. (Scrounge etc.)
● A dishcloth or sponge may give the non-stick surface a clean look, but will
not remove the tune food particles that can settle in the finish.
● Clean the exterior finish of the skillet worth hot soapy water using a
sponge or dishcloth. Do not use metal scouring pads or harsh scouring
powders.
● To clean the non-coated aluminum underside of the skillet use a nylon or
metal pad.
● To clean the cover and rack use a sponge or dishcloth only. Do not use
any type of scouring pad or cleaning powder.
● After washing, always rinse the skillet cover and rack thoroughly with clear
hot water.

Do's and Don'ts:

● Your skillet needs a special care other than cleaning.
● Supervise closely when skillet is being used by or near children.
● Your skillet and its heat control should not be used outdoors.
● Always attach heat control to skillet first, and the plug cord into the wall
outlet.

Blender
A cut, grates, chops, blends, minces and liquefies food quickly.

How to operate:
● Choose a flat, dry surface on which to operate your blender.
 ● Put the blender together. Place the blades in the retaining ring, and then
set the gasket over the blades and inside the ring.
● Screw the retaining ring firmly to the bottom of the pitcher. Be sure the
retaining ring is seated correctly or you will have a leak.
● Set the pitcher onto the base and plug the blender in.
● Put the recipe ingredients in the pitcher. Put the lid in firmly.
● Use the Ice or Chop setting to make milkshakes, smoothies or frozen
drinks.
● Make baby food by adding a small amount of liquid to a cup of fruit or
vegetables and blending it for 15 seconds on the Puree setting. Five
seconds on this setting also will smooth out lumpy gravy.
● Take advantage of the Pulse setting to make bread crumbs, grate
chocolate, chop vegetables and make cracker crumbs.
● Add food to the blender through the secondary lid while the blender is
running.
● Clean the pitcher after each use. Put a little bit of dishwashing detergent
in, add enough water to fill it halfway, put the lid on, and run the blender -
with the lid on - on a low speed for a few seconds.
● Rinse the blender thoroughly. Take it apart and dry off the blades.

How to clean:
● Fill the blender jar about 3/4 full with hot water, and squirt in a small
amount of dish soap. A sufficient amount would be about 1/2 a teaspoon.
You might add a tablespoon of baking soda to the water also; it removes
odor and stains, not to mention helping to loosen those tough food
particles.
● Run the blender at high speed for about 20 seconds. Running the blender
on high speed works best to get the blender clean, and does it fast.
● For really sticky or dried on messes, repeat the second step a few times
until the mess is dissolved.
● Rinse well with hot water and towel dry carefully, or turn the jar upside
down on a towel or dish strainer to air dry.
● If your blade assembly is removable, take it out and rinse it under hot
water, then wipe it carefully with a dishtowel. Make sure that is completely
dry, but be careful not to cut yourself while drying the blades.
● Clean the stainless steel bender base or trim with glass cleaner, or a
solution of half vinegar and half water in a spray bottle. Simply spray it on
and wipe it off with a soft cloth.
● For cleaning a plastic blender base, you could use a damp scapy rag, or
an all-purpose kitchen spray cleaner, or a solution of baking soda and
water.
 ● It is a good idea to use a damp rag to wipe the electric cord also, just be
sure to remember to unplug the base first, and also be sure not to get the
electric plug wet.

Do's and Don'ts:

● Cleaning your blender will be easiest if you do it as soon as you are done
using it so that the food does not have time to dry.
● If you have a newer model blender, remove the jar and wash it in your
dishwasher. Wash the blades carefully by hand, and wipe the base
according to the steps above.

Microwave Oven
Heats food by dielectric heating. This is accomplished by using microwave
radiation to heat polarized molecules within the food. This excitation is fairly
uniform, leading to food being more evenly heated.

How to operate:
● Open microwave door (depending in the style you may have to pull handle
or push a button to open). Do not set oven for excessive cook time.
● Place the item (plate, container, mug) containing the food or drink inside
the microwave. If the food or drink is in an aluminum container, remove
and place it to something that is microwave compatible.
● Close the door and set cook or reheat time as suggested for the particular
food or drink. If suggestions or recommendations are given, you may want
to start with 1 to 2 minutes, depending on the content’s temperature. If
contents are frozen, you can defrost first before actually cooking.
● Restart microwave if additional cooking is needed after four minutes.
● Check contents periodically and (turn, or stir) to ensure even cooking.
● Remove food carefully and/or allow food to cool before removing.

How to clean:
● Wipe out excess crumbs from the microwave's interior.
● Fill a microwave-safe bowl with 1-2 cups of water.
● Heat the water to boiling, about 2-3 minutes.
● Carefully remove bowl; remove tray from microwave, set aside.
● With a damp cloth, wipe the interior of the microwave.
● Wash tray in the sink with the dish soap. Dry and return to microwave.
● For the exterior, spray with kitchen cleaner, wipe off with paper towels.
Electric Kettle/Water Boiler
Used for boiling water and possibly maintaining it at a constant
temperature. It is typically used to provide an immediate source of hot water for
making tea, hot chocolate, ramen noodles, or baby formula, or any other
household use where clean hot water is required.

How to operate:
● Before first use, rinse the interior of the Kettle. Fill the Kettle at a faucet.
● You do not have to fill it all way to the top if you just want to boil a small
amount of water. However, the minimum amount you must fill it to prevent
the safety thermostat from cutting it off is 2 cups. Do not fill beyond the
MAX FILL line inside the spout. Put the kettle on a level surface to check
that you haven't filled beyond this line. Do not overfill.
● Always use the Base and Kettle on a flat, level surface. Place the Kettle
onto the swivel Base and plug in the Base. For FIRST USE, discard
initially boiled water and then repeat the process for usable water.
● The Kettle will whistle when water is ready. Unplug the Base after boiling.
You may leave the Kettle on the unplugged Base. Though the Kettle has
raised feet for easy serving at a counter or table, we suggest using a trivet
or pad.
● This Kettle is designed to tilt forward when full for easy pouring. Use an
oven mitt or pot holder to steady support the bottom of a full, hot Kettle.

How to clean:
● Before cleaning, be sure the Base is unplugged and the Kettle has cooled
completely. Empty any remaining water from the Kettle.
● Wash the inside of the Kettle with soapy water and rinse. NEVER
IMMERSE THE KETTLE IN WATER OR OTHER LIQUIDS. Do NOT place
in a dishwasher.
● Wipe the exterior of the Kettle and Base with a damp cloth or sponge and
dry. Do not use abrasive soaps, cleaners or scouring pads on any part of
the Kettle. Store the cord by winding it around the Cord Wrap on the
underside of the Base and feeding the plug end through one of the
notches.
● Over time, the Kettle may heat up but won't boil; this is due to scaling and
mineral deposits which may build up inside the Kettle depending on your
use and the hardness of the water in your area. When this happen, it's
time for descaling. Use a scale/lime remover and follow its manufacturer's
directions.
Do's and Don'ts:
● Descale your kettle twice a year if you use it daily. If you have very hard
water or notice excessive scaling or flurring, clean it four times a year.

Gas Range/Stove
Is a cooker which uses natural gas, propane, butane, liquefied petroleum
gas or other flammable gas as a fuel source.

How to operate:
● If you're open and stove don't have working pilot lights, you will have to
light it by hand each time use it. In that case, keep a charcoal lighter near
the stove. To light the stove burners, first light the charcoal lighter and set
the flame next to the holes in the side of the burner. As soon as it lights,
you can put out the lighter and adjust the flame with the knob.
● To light an oven directly, with no pilot light, use the same principle as Step
1, holding the lighter next to the burner holes in the top of the oven box or
in the broiler under the main oven box, and then turn the knob to provide
the gas. In some models there is a whole directly in the bottom of the oven
floor to allow you to light the burner underneath.
● If your oven has pilot lights that have gone out, try lighting the stove at
outlined in Step 1. That will sometimes automatically light the pilots. Test it
by turning off the flames after a moment and then turning the knobs to the
"light" setting and seeing if they light.
● If you need to light or re-light the pilot's manually, start by locating the pilot
assemblies. For most stoves, this will be under the top panel, between the
burners. Raise the top panel by lifting from the front, at the seam just
above the burner knobs. You may have to pull it forward first. It should
come up like a trap door, exposing the burners underneath. In a
four-burner configuration, there is usually a metal tube running from each
front burner to each back burner, with a small space and hole in the
middle of the tube. That's your pilot light. Light your lighter and move its
flame to each of the holes until a small blue flame appears and stays.
Replace the top panel of the stove before testing the burners by turning
the knobs to "light" and seeing if the flames now catch.
 ● The oven pilot in most models is located under the oven box, above the
broiler drawer at the bottom of the unit. Open the drawer and remove the
grates if necessary. Look toward the back and top of the box, and you
should see a tube with a hole in it, similar to the configuration on the
stove. Hold the lighter next to it to light it. A small blue flame should
appear and stay on. Close the broiler drawer and turn the oven on.
How to clean:
● Make sure the oven is completely cool before you start trying to clean the
gas oven.
● While the oven racks are still in place quickly scrape any burned-on food
so that it falls to bottom of the oven.
● Remove the oven racks and place them in the sink.
● If you have a burned-on food (i.e. cheese from pizza), stuck to the oven
floor, use a rubber flipping spatula to get it loose.
● Use a wet paper towel to pick up as much of the burned food as you can.
● Slightly moist and a magic eraser and begin cleaning the walls and floor,
as well as the oven door.
● The next step in cleaning the gas oven is to wipe the entire thing down
with a wet rag.
● Sprinkle a generous amount of baking soda all over the inside of the oven.
Use a slightly wet rag to work the baking soda into a paste. Let it sit in the
gas oven for about 30 minutes.
● While you're waiting, clean the oven racks with hot soapy water. The
rough side of a sponge should be enough to remove any crusted on food.
● Return to the actual oven cleaning by using the rough side of a sponge in
a circular motion. Concentrate on cleaning small areas.
● When you've finished cleaning the entire gas oven wipe it down, again,
with a wet rag. Be sure to remove all of the baking soda.

Do's and Don'ts:

● Use the manual for your specific range to get complete cleaning
guidelines. Wipe up spills with warm soapy water soon after they happen
to avoid stubborn stains.
● Gas leaks can be very dangerous. If you smell gas, leave the house and
contact the gas company.
Barbecue Grill
Is a device for cooking food by applying heat directly from below using a
charcoal or using gas and electricity.
How to operate:
Electric BBQ grill
● Preheat the grill to medium-high. Allow 10 minutes to be sure the grill is
hot before adding the food. Keep the grill and cords away from water or
other liquids.
● Season the food with salt and pepper. Marinate if desired. Drain away
marinade and pat dry on a paper towel before grilling.
● Brush or spray the grill with oil to prevent sticking. This is not necessary
on a nonstick grill, but is recommended when grilling delicate foods like
fish or recipes with sticky sauces.
● Place the food on the grill and lower the lid if there is a one. Allow the food
to cook half done on one side before moving or turning it. Indoor grills with
lids will cook both sides at once and will take less time to cook.
● Turn the food with tongs halfway through the cooking time on an open grill.
Contact grill cook both sides at once, but you can turn the food 45° to
develop grill marks, if desired.
● Check mail for doneness with a meat thermometer.
● Unplug the grill when cooking is finished, before cleaning.

Gas BBQ grill

● Make sure your barbecue grill is kept at a distance of 15 feet from any
building, door, window or car. This will lessen the danger from fumes and
risk of accidental fire.
● Before using the grill, ensure that all the fittings and connections are tightly
bolted, so that there is no scope for leakage.
● Replace any damaged or worn parts of the grill before using. Keep your
grill in the right shape.
 ● The burners should not be blocked or congested and the tubes should
also not be kinked.
● The food of barbecue should be kept open, when you use a matchstick to
light the grill. Turn on the gas first and only then apply the flame.
● After you have lighted fire, leave it alone for a few moments. If you poop
the briquettes or the lava rocks, it may result in forming explosive pockets
of gas.
● Make sure children and pets are not near the grill, when you are lighting it.

How to clean:
Electric BBQ grill
● Clean an electric barbecue grill every time you use it. Unplug the grill from
the wall and wait for it to cool, the news the hard-bristled brush and the
mild dishwashing liquid to remove any food that may be stuck on the
grates. Never submerge an electric grill in water. Remove the grates when
cleaning instead of putting the entire grill in the sink. Rinse the grates with
warm water before placing them back in the grill. Used the soft sponge
and the dishwashing liquid to clean grease and grime from other parts of
the electric grill.
● Inspect the electrical cord often. Checking the cord for tears and frays can
prevent a potentially disastrous situation. If you notice any tears or frays,
cover them with the electrical tape, making sure that there are no exposed
wires. Bare wires can cause fires, burns or even electrocution.
● Ensure that the amperage of your power outlet is correct before using your
electric grill. Using an outlet that doesn't put out the proper amperage
could cause an electrical short or electrocution. This also applies to an
extension cords that you may be using.

Gas BBQ grill

● Wait until your grill is cool to the touch before you clean it.
● Spray the outside of the grill with grill cleaner. Let the cleaner soften the
grime. Wipe it away with paper towels.
● Rinse the exterior of the grill with warm water to remove any leftover grill
cleaner or debris. Repeat steps 2 and 3 until the outside of the grill is
dirt-free.
● Remove the cooking grates from the inside of the grill. Brush them with
the grill brush to remove black debris. Run them through the dishwasher.
 ● Brush off any dirt and debris from the casting side and the inside of the lid
using a soft brass wire grill brush.
● Remove and scrape the sear plates using the scraper on your grill brush.
● Brush the ashes and debris off of the burners, and down into the drip pan.
● Use a putty knife to scrape the contents of the drip pan into a disposable
aluminum pan.
● Disconnect the gas supply, and open all of the valves for 3 minutes to
purge all of the gas from the line.
● Remove lava rocks (if present) to reveal the grill burner.
● Spray cleaning solution on the burner and the burner cover. Let it soak to
softened the encrusted surface.
● Scrub the burner and the burner cover with a scrub brush. The burner
holes should be clean.
● Dry the burner and the burner cover with paper towels. Reassemble as
necessary.

Rice cooker or Rice steamer

Is a container or kitchen appliance for cooking rice and are modified to be
able to operate over 110 V/220 V-240 V.

How to operate:
Cooking Rice
● Determine the amount of rice needed-most recipes call for 2 parts water to
1 part rice. Use the plastic measure provided.
● Spray the pot with cooking oil spray. If you don't, the rice will stick on the
bottom and sides.
● Rinse rice until water runs clear. This will wash off excess starch and give
you fluffy rice. Put rice and water in the pot.
● Put the pot into the base and cover the lid.
● Push down the switch to start cooking. the switch will automatically return
to the "keep warm" setting when the rice is done, usually in about 20
minutes.
Using the Steamer Basket:
● Pour 2 cups of water into the pot. This measurement is for a 3-cup rice
cooker. Use more water if you have a larger rice cooker.
● Set the pot into the base.
● Put the food into steam basket and put steam basket in inner pot. Cover
the pot and plug it in.
 ● Push the switch down to start cooking.
● Let steam for about 30 minutes for 2 cups of water. Unplug the pot when
the cooking is finished.

How to clean:
● Unplug the cooker and wait until the temperature cools. Empty all rice or
other food out of the inner pot.
● Remove the inner pot and soak in hot soapy water. Rinse the pot and dry
it with a cloth. Wash all accompanying utensils, like measuring cup and
spatula, with hot soapy water. Dry everything with a towel.
● If the rice cooker has an unattached lid, wash it with the utensils. If the lid
is attached, sponge down it's in a surface with the warm, soapy water.
Sponge again with a rinse water and wipe dry.
● Leave the main pot and all equipment exposed to air dry for at least 30
minutes.
● Wipe the exterior of the pot and the top of the lid with a damp cloth. For
tough stains, spray glass or surface cleaner onto a paper towel and wipe
the stain. Never spray cleaner on the pot itself to prevent cleaner from
getting inside the pot.
● Remove any burnt grains of rice or hardened food from the rice cooker hot
plate by rubbing it with sandpaper. The surface of the plate should be
smooth to allow complete contact with the inner pot and ensure even
heating. do not scrape the plate with utensils or other sharp implements
that could cause scratches.

Do's and Don'ts:

● Clean the rice cooker after each use.
● Do not submerge the heating body in water.
● Do not use scouring cleaner or abrasive sponges.

Refrigerator
Is a cooling apparatus (commonly referred to as fridge or heat vacuum).
This common household appliance consists of a thermally insulated
compartment and a heat pump (mechanical, electronic, or chemical) which
transfers heat from the inside of the fridge to its external environment (i.e., the
room in which it's located); so that inside of the fridge is cooled to a temperature
below the ambient temperature of the room. Cooling is a popular food storage
technique in developed countries and works by decreasing the reproduction rate
of bacteria. The device is thus used to reduce the rate of spoilage of food stuffs.
Parts of a refrigerator
1. TOP TABLE - durable for ornaments and medium load displays
2. FREEZER EVAPORATOR - made of roll-bonded aluminum for storing frozen
foods
3. DRIP TRAY - catches the water drips off the evaporator during the frosting.
-Also serves as compartment for patties and meat.
4. MEAT DRY - compartment with temperature range suited for chunks of meat
5. COMPARTMENT LAMP - illuminates the interior when the door is opened
6. ADJUSTABLE SHELVES - removable plastic-coated wire shelf for easy
cleaning. It is adjustable to allow more space to suit your convenience.
7. CRISPER GLASS - translucent top separator to keep vegetable's freshness
8. TRAY DRAIN - catches water from the drip tray inside the refrigerator during
the frosting
9. EGG TRAY - storage for eggs
10. BUTTER AND CHEESE SHELVES - storage for cheese, butter and other
dairy spreads
11. BOTTLE RACK - compartment for bottled stuffs
How to operate:
● Check that the refrigerator is in good working order and the temperature is
set to at least 40 degrees, which is the recommended setting for most
items. Ensure all shelves and spaces are clean and the door and light are
functioning before use.
● Keep all the contents of the refrigerator in separate drawers or on different
shelves. This will help limit the chance of things becoming contaminated
and keep the space organized and user-friendly.
● Clear out foods every few days, discarding the those with a limited shelf
life four things that are past their date. Many items in jars or cans are only
safe to use for a few days after opening so throw these out if there is any
doubt about when they were opened.
● Clean refrigerator on a regular basis (at least every two weeks) paying
special attention to the bottom shelves for things that may have dripped or
fallen. Clear up spills as soon as they occur to prevent mold and
stickiness.
 ● Be energy efficient by keeping the door closed as much as possible and
not allowing the temperature to rise above the recommended amount.
Always close the door firmly and check that the seals around the door are
pressed firmly together.

How to clean:
● Turn the temperature-control knob inside the refrigerator to "Off". If you
have a refrigerator with a drip pan underneath, remove it to clean.
● Take everything out of the refrigerator.
● Throw away any food that is moldy, outdated or otherwise spoiled.
● Take all removable parts out of the refrigerator, including shelves, wire
racks and drawers.
● Fill the sink with warm, soapy water (use mild dish soap).
● Wipe any food matter out of the drawers.
● Hand-wash the shelves, wire racks and drawers, then rinse them in warm
water.
● Let the shelves, wire racks and drawers drain in a dish rack, on paper
towels or on newspapers.
● Remove any food matter from the bottom of the refrigerator.
● Wash the inside of the refrigerator using a sponge or dishcloth and the
warm, soapy water. Remember the compartments and door racks.
● Rinse the inside of the refrigerator with a sponge or dishcloth and clean
warm water.
● For odors control, use a solution of 2 tablespoon of baking soda 2 quart
warm water to wash the inside of the refrigerator. A solution of 1 cup of
vinegar and 1 gallon warm water this also effective; apply and rinse. A box
of baking soda placed in the refrigerator will also cut down on odors.
● Replace all shelves, wire racks and drawers.
● Wash the outside of the refrigerator and the gasket (rubber molding
around the door) with warm, soapy water; rinse and wipe dry.
● Turn the temperature control knob inside the refrigerator back to the
recommended setting.
● Return the food to the refrigerator, first wiping off any bottles or jars that
are sticky.

Do's and Don'ts:

● Condenser coils, usually located in the front of the refrigerator behind a
metal plate near the floor, should be vacuumed several times a year to
prevent dust build-up.
Water Dispenser/Cooler
Is a device that cools and dispenses water. They are generally broken up
into two categories: bottle less and bottled water coolers. Bottleless water coolers
are hooked up to a water supply, while bottled water coolers require delivery (for
self pickup) of water in large bottles from vendors.

How to change 5-gallon water bottle:

● Remove the empty water bottle and set aside. Use the damp cloth to
clean off the rim of the cooler.
● Use the cloth to clean off the new water bottle as well. It has been sitting a
while and this will keep dust and other debris from getting into your water
cooler.
● Remove the plastic cap from the top of the bottle. Just grabbed the little
tab and pull. The bottom half will separate on a scored line and the entire
lid will pop off with the ring.
● Hold the bottle neck in your dominant hand while cradling the bottom of
the bottle across your other forearm. Hold the edge of the bottle bottom
with your non-dominant hand.
● Slowly tip the bottle until it starts to pour into the cooler. Once it starts to fill
the cooler quickly stand the bottle up from the bottom DIRECTLY into the
cooler. Arrange the bottle to sit evenly in the middle of the cooler opening.

How to clean:
● Unplug the cooler and remove the empty bottle.
● Drain all the water in the reservoir via the cold-water faucet. Fill the
reservoir using tap water (approx. 1 gallon).
● Mix 1 teaspoon bleach in 1 cup of tap water.
● Add mixture to the water already in the reservoir.
● Scrub the inside of the reservoir with a small brush and let stand for 5
minutes. Drain the water once again through the cold-water faucet. Using
a clean cloth, wipe dry the reservoir.
● Fill the reservoir with clean tap water once again and drain using the
cold-water faucet. This should rinse off any bleach residue.
● Place a new bottle on the dispenser and plug in the unit. you're now ready
to enjoy clean fresh water from your dispenser.

Do's and Don'ts:

 ● Dispensers normally have a drip tray to catch spills. To empty it, remove it
from the dispenser and wash it with mild soap and water. Rinse it and put
it back in place. Do this monthly.
● Always remember to wipe a new bottle's neck before placing it on the
dispenser.
● Don't spray chemicals on the dispenser or nearby.

COOKING METHODS
METHODS of COOKERY - the transfer of heat to food

All methods of cooking depend on one or more of the following principles:

1. Radiation is heat possesses from its source in direct rays until it falls on an
object in its path such as grilling.
2. Conduction is transferring of heat through a solid object by contact.
Conduction is principle involved in the solid electric ranges.
3. Convection is the movement of heat particles of gases or liquids. This
principle is used in heating a gas oven and heating of liquids.

Types of Cooking Methods

When you look through cookbooks, you can find hundreds of different
ways to prepare food. However, most recipes use one or more of three basic
cooking methods: dry, heat, moist heat and frying.

DRY HEAT METHOD

Dry heat method are those in which you cook the food uncovered without
adding any liquid of fat. Broiling, roasting, and baking are examples of dry heat
methods.
Cooking and dry heat improves the flavor, texture and appearance of
many foods. The food usually turns brown and develops crisp or tender crust.
Baking and Roasting

"Baking" and "Roasting" are two terms that means the same thing - to
cook food in dry heat in an oven. Foods that can be baked or roasted includes
fish, tender meats and poultry, and some fruits and vegetables. Breads, cakes,
pies, cookies and similar foods are also baked.

Baking and roasting can be done in a conventional oven or a convectional

oven. You can also use a toaster oven or a similar small appliance.

What about microwaving? Foods are also "baked" or "roasted" in the

microwave oven. However, the microwave does not give the same results such
as a conventional or convectional oven. That's because a microwave oven cooks
differently. It does not cook with hot, dry air. For this reason, microwaving is not
considered a dry heat method.

MOIST HEAT METHODS

Moist heat methods are those in which food is cooled using a hot liquid,
steam, or a combination of both. You are using moist heat cooking whenever:
● The food being cooked is a liquid, such as a sauce or hot cocoa.
● The food is covered in liquid. For example, meat and vegetables could be
cooked together in water to make a soup of stew.
● The pan or container is covered so that the steam and moisture stay
inside.

Foods cooked in moist heat do not brown. They also do not develop a crisp or
tender crust.

Moist heat methods have many uses. For example, they may be used to
tenderize foods, such as vegetables and some cuts of meats. Moist heat can
also help keep food from drying out as it cooks. It is used to cook foods that must
absorb liquid, such as noodles or dry beans. Sometimes foods are cooked
together in a sauce or broth to blend their flavors.

Many different appliances can be used for moist heat cooking such as:
Conventional Oven - moist heat can be created by cooking food in a covered
dish, sealing food in a foil or using a special plastic cooking bag.
Microwave Oven - microwaving is usually considered a moist heat method. You
will learn more about microwave cooking techniques in the next chapter.
Small Appliances - for example, you can use a slow cooker or a covered
electric skillet.
Range Top - when cooking on the range top, the most common moist heat
methods are boiling, simmering and steaming.

BOILING
The boiling point of a liquid is the temperature at which it turns to steam.
The boiling point of water is 212°F (100°C). When liquid boils, bubbles rise up
continuously and break the surface of the liquid.
There are only a few times when food should be cooked at a boil. For
example, noodles must be cooked in a large amount of boiling water. Usually,
however, it is better to simmer foods than to boil them. Why? Foods lose more
nutrients, flavor, and texture when boiled. Boiling also toughens protein foods.

SIMMERING
Simmering lets food cook gently until they are done. The temperature of
the liquid is just slightly below boiling. Bubbles rise slowly but do not break the
surface.
Food maybe simmered full or cut into a piece. To make sure the food or
liquid is at the right temperature for simmering, first bring it to a boil. Then lower
the heat immediately so the bubbles do not break the surface.

STEAMING
Many foods, such as vegetables, we can cook in steam. The most
common method is to place a steamer basket inside a pan with a small amount
of boiling water. The basket holds the food above the water, but has holes to let
the steam flow through and cook the food. After putting the food in the basket,
cover the pan at once to keep the steam inside.

FRYING
Frying meat cooking in fat. This cooking method makes food brown, crisp
and flavorful. However, frying is not as healthy as other methods because the
foods soak up fat. Choose other cooking methods, such as broiling or pan
broiling, most often.

When you do fry:

● Use as little fat or oil as possible.
● Avoid using hard fats such as butter or lard for frying. Liquid vegetable oil
is lower in saturated fat. Another good choice is a vegetable-oil cooking
spray, which will give just a light coating of oil.
● Follow the tips for safe frying in the box on the next page. There are two
basic kinds of frying. The main difference is in the amount of a fat used.

TIPS for Safe Frying

Safety is of special concern when frying. Hot pan can catch fire or spatter
and cause burns.
● Follow recipe directions carefully.
● Do not overheat the fat or oil.
● Be sure food is dry before frying it. Moisture can cause the hot fat to
spatter.

COMBINATION METHODS
Braising and stir-frying are two methods that combine frying with moist
heat.
BRAISING
Means to brown food in a small amount of fat, then finish with long, slow
cooking in moist heat. Pot roast, chicken pieces or vegetables such as carrots,
potatoes and parsnips may be braised.

STIR-FRYING
Is a method of frying food quickly in a small amount of oil at a high
temperature. The food is stirred constantly to keep it from sticking to the pan.
During the last minutes of cooking, the pan may be covered so the food can
steam. Stir-frying, which began in Asia, is most often used for cooking mixtures
of vegetables and other foods.
THE ART OF SEASONING AND GARNISHING

Seasoning means enhancing the natural flavor of food without

significantly changing its flavor. Salt is the most important seasoning ingredient.
Flavoring means adding a new flavor to a food thus changing and
modifying a new flavor.

Basic Rule in Seasoning and Flavoring

Your main ingredients are your main source of flavor. Use good quality
main ingredients, handle all foods with care, and employ correct cooking
procedures.
Badly prepared foods cannot be rescued by a last-minute addition of
spices. The function of spices, herbs and seasoning is to heighten and to give
extra interest to the natural flavors of foods not to serve as main ingredients or to
cover natural flavors.

When to Season and Flavor

Seasoning:
1. The most important time for seasoning liquid food is at the end of the
process.
2. Do not add much seasoning for it will become concentrated during
cooking as when liquid is reduced.
3. Salt and seasoning are added at the beginning of cooking for larger pieces
of food.
4. Adding some of the seasoning during the cooking process also aids in
evaluating the flavor along the way.

Flavoring:
Flavoring ingredients can be added at the beginning, middle, or end,
depending on the cooking time, the cooking process and the flavoring ingredient.
1. Only a few flavorings can be added successfully at the end of cooking.
This includes fresh (not dried) herbs, sherry or flamed brandy, and
condiments like prepared mustard and Worcestershire sauce.
 2. Most flavorings need heat to release their flavors and time for the flavors
to blend. Whole spices take longest. Ground spices release flavors more
quickly and thus doesn't require all long on cooking time.
3. Too much cooking results in loss of flavor. Most flavors whether in spices
or in main ingredients are volatile, which means they evaporate when
heated. That is why you call smell food cooking.
We can conclude that herbs and spices should cook with the foods long enough
to release their flavors but not so long that their flavors are lost. If cooking times
are short, you can generally add spices and herbs at the beginning or middle of
cooking time.
Note:
Food safety experts recommended adding dried spices and herbs at least
30 minutes before the end of cooking so that any micro-organisms they might
carry will be destroyed.

Using Herbs and Spices

Herbs are the leaves of certain plants that usually grown in temperate climates.
Spices are the buds, fruits, flowers, bark, seeds and roots of plants and trees,
many of which grown in tropical climates.

1. Be familiar with each spices, aroma, flavor and effect on food.

2. Store dried herbs and spices in a cool place, tightly covered, in opaque
containers, heat, light, and moisture deteriorate herbs and spices rapidly.
3. Don't use stale spices and herbs, and don't buy more than you can use in
about 6 months. Whole spices keep longer than ground, but both lose
many flavors after 6 months.
4. Be cautious after you have replaced old spices. The pressure products are
more potent, so the amount you used before might be too much now.
5. Use good quality spices and herbs. It doesn't pay to economize here. The
difference in cost is only a fraction of a cent per portion.
6. Whose spices take longer or release flavors than ground spices, so allow
for adequate cooking time.
7. Whole herbs and spices for flavoring a liquid are tied loosely in a piece of
cheesecloth (cold as sachet) for easy removal.
8. When in doubt, add less than you think you need. You can always add
more, but it is hard to remove what you already added.
9. Except in dishes like curry or chili, spices should not dominate. Often, they
should not even be evident.
 10. Herbs and spices added to uncooked foods, such as salads and
dressings, needed several hours for flavors to be released and blended.

GARNISHING COOKED DISHES

GARNISHES: DEFINITION
Garnish is an item or substance used as a decoration or embellishment
and often a flavor component on a prepared food dish or drink. In many cases, it
may give added or contrasting flavor, some garnishes are selected first to
augment the visual impact of the plate, while others are selected specifically for
the flavor they may impart. This is in contrast to a condiment which is primarily a
prepared the sauce product of a specific flavor added to another food item.
Parsley is an excellent example of an old-fashioned garnish; this pungent green
herb has a small distinctly shaped leaves, firm stems, and is easily to trim into a
garnish. Typically, few diners eat parsley garnishes.

RULES IN GARNISHING
Garnishing:
a. To decorate a food or something that adds color or flavor
b. To add visual appeal on finished dish
c. To provide a food with something that foods flavor, decoration, and color

Characteristics of Garnishing
G - gives more appetite
A - attractive
R - realistic
N - natural
I - inviting
S - specifically prepared
H - healthy
I - indulging
N - neatly arranged
G - gives satisfaction
General Rules for Garnishing
1. It should be edible.
2. They should appear natural, never overdone.
3. It must be suitable in size and character to the food added.
4. Colors should harmonize, never clash.
5. Don't cover a beautiful serving dish.
6. It should be inexpensive.

2 SAMPLES OF TRADITIONAL MENU

BEEF STEW

Ingredients:
2 pounds cubed beef meat
2 cubes beef bouillon, crumbled
(optional)
3 cups beef stock
3 large potatoes, peeled and cubed
Baguio beans
Chinese cabbage
Fried saba (banana)
1 large onion, chopped
Ground black pepper (optional)
Salt

Directions:
1. In a pressure cooker, tenderize the beef. Once done, reserve the stock and
dissolve bouillon in it.
2. In a pot, for the beef stock, add the onions then cook the beef over medium
heat until brown.
3. Add the potatoes, Baguio beans, and Chinese cabbage into the pot.
4. Cover and simmer until the vegetables are half-cooked.
5. Add salt to taste. Garnish with a fried saba/banana. Serve hot.

TOSSED SALAD
Ingredients:
1 whole lettuce
Cheese (cubed or grated)
3 medium tomatoes, round, seeded (if necessary)
2 medium cucumber, sliced round
Hard boiled eggs
White onion, sliced into rings
Bell peppers, round
Pineapple tidbits (drained)
Directions:
Place the lettuce on the base of the salad plate. Combine the tomatoes,
bell peppers and cucumber and lay them on top of the lettuce leaves. Add the
pineapple tidbits, the cheese and garnish with onion rings. Drizzle over the island
dressing over the salad and toss gently.

THOUSAND ISLANDS

Ingredients:
2 tbsp mayonnaise
1 1/2 tbsp ketchup
1 pinch sugar and ground black pepper

Directions:
In a small bowl, whisk together the mayonnaise and evaporated milk until
smooth. Mix in ketchup and garlic powder, and whisk until well blended. Gently
stir it into the mixture the pickle relish if desired. Refrigerate or serve immediately.

ADDITIONAL ORIENTAL RECIPES

CHICKEN WONTON SOUP WITH PRAWNS
Ingredients:
325g/1 oz chicken breast fillet skin removed
200g/7 oz prawn (shrimp) tail, fresh or cooked
1 tsp finely chopped fresh ginger
2 spring onions (scallions) finely chopped
1 egg
2 tsp oyster sauce (optional)
Salt and pepper
1 packet wonton skins
1 tbsp corn flour (cornstarch) paste
850ml/1 1/2 pints/3 3/4 cups chicken stocks
1/4 cucumber peeled and diced
1 spring onion (scallion), roughly shredded to garnish
4 spring coriander leaves to garnish
1 tomato skinned, seeded and diced to garnish

Procedures:
1. Place the chicken breast, 150 g/5 oz prawn (shrimp) tails, ginger and spring
onions (scallions) in a food processor and mix for 2 to 3 minutes and process
briefly. Set aside.
2. Place 8 wonton skins at a time on a surface, moisten the edges with flour
paste and place 1/2 teaspoon of the filling in the center of each. Fold-in-half and
pinch to seal. Simmer in salted water for 4 minutes.
3. Bring the chicken stock to boil, add the remaining prawn (shrimp) tails and the
cucumber and simmer for 34 minutes. Add the wontons and simmer to warm
through. Garnish and serve hot.

CHICKEN AND PRAWN SOUP

Ingredients:

175 g chicken breast, on the bone

1/2 liter chicken stock
400g canned coconut milk
1 pc galingal or fresh ginger
2 lime leaves
225g cooked prawn tails, peeled and deveined
Juice of 1 lime
4 springs coriander, chopped, to garnish
2 spring onions, green part only, sliced
4 large chillies, sliced, to garnish
1 pc lemon grass
2 cloves garlic, crushed
2 tbsp chopped coriander
2-3 small red chillies, seeded and finely chopped
2 tbsp fish sauce
5 tsp sugar
1/2 tsp salt (as necessary)

Procedures:

1. Cover the chicken with water, add stock, and shrimp then cook for 45 minutes.
When cooked, remove the chicken and shred or slice into strips, discard the skin
and return to stock.
2. Add coconut milk and simmer.
3. Just before serving, add prawns and lime juice. Simmer for a few minutes.
Garnish with coriander, spring onions and chilies.
4. Blend the lemon grass, ginger, garlic, coriander and chilies. Add this to the
stock and season with the fish sauce, sugar, salt and lime leaves. Simmer for 20
minutes.
BEEF WITH CANTONESE OYSTER SAUCE

Ingredients:
275-350 g/10-12 oz rump steak
5ml/1 tsp light brown sugar
15 ml/1 tablespoon light soy
sauce
10 ml/2 tsp Chinese wine or dry
sherry
10 ml/2 tsp corn flour paste
115 g/4 oz mange-touts
115 g/4 oz baby corn cobs
115 g/4 oz straw mushrooms
1 spring onion
300ml/1/2 pint/1 1/4 cups
vegetable oil
Few small pieces of fresh root ginger
2.5 m/1/2 tsp salt
30ml/2 tbsp oyster sauce

Procedures:

1. Cut the beef into strips. Place in a bowl and add the sugar, soy sauce, rice
wine or dry sherry and corn flour paste. Mix well and set aside to marinate for 25
to 30 minutes.

2. Top and tail the mange-touts and cut the baby corn cobs in half. If using
canned straw mushroom, drain them. If the straw mushroom is large, cut them in
half, but leave whole if they are small. Cut the spring onion into short sections.

3. Heat the oil in a pre-heat wok and stir-fry the beef until the color changes.
Remove with a perforated spoon and drain.

4. Pour off excess oil, leaving about 30 ml/2 tbsp in the wok. Then add the spring
onion, ginger and the vegetables. Stir-fry for about 2 minutes with the salt then
add the beef and oyster sauce. Blend well and serve.
SHIITAKE FRIED RICE

Ingredients:
2 eggs
15ml/1 tbsp water
45ml/3 tbsp vegetable oil
350g/12oz shiitake mushroom
8 spring onions, sliced diagonally
1 garlic clove, crushed
½ green pepper seeded and chopped
25g/1oz/2 tbsp butter
175-225g/6-8oz/about 1 cup long grain rice,
cooked
15ml/1 tbsp medium dry sherry
30ml/2 tbsp dark soy sauce
15ml/1 tbsp chopped fresh coriander
Salt

Procedures:
1. Beat the egg with water and season with a little salt.
2. Heat 15ml/1 tbsp of the oil in a pre-heated wok or large frying pan, pour in
the eggs and cook to make a large omelet. Lift the sides of the omelet and
tilt the wok so that the uncooked egg can run underneath and be cooked.
Roll up the omelet and slice thinly.
3. Remove and discard the mushroom stalks, if they are though. Slice the
caps thinly, halving them if they are large.
4. Heat 15ml/1 tbsp of the remaining oil in the wok and stir-fry the spring
onions and garlic 3-4 minutes until softened but not brown. Transfer them
to a plate using a
5. slotted spoon and set aside.
6. Add the green pepper and stir-fry for about 2-3 minutes, then add the
butter and the remaining oil. As the butter begins to sizzle, add the
mushrooms and stir-fry over a moderate heat for 3-4 minutes until both
vegetables are soft.
7. Loosen the rise grains as much as possible. Pour the sherry over the
mushroom and then stir-fry in the rice.
8. Heat the rice over a moderate heat, stirring all the time to prevent it
sticking. If the rice seems very dry add a little more oil. Stir in the cooked
 spring onions, garlic and omelet slices, the soy sauce and chopped
coriander. Cook for a few minutes until heated through and serve.

CRAB WITH GINGER

Ingredients:
3 big crabs leak
1 carrot ginger root
1 onion rice wine
Salt pepper

Procedures:
1. Boil water in a pan. Add carrot, ginger, onion and crabs.
2. Boil for 15 minutes. Remove the crabs when cooked.
3. Break the crabs to get the meat and add to the boiling stock. Let it boil for
5 minutes.
4. Add seasoning (salt, pepper and leaks).
5. Adjust according to taste and serve hot.

CHICKEN CHOW MEIN

Ingredients:
350g/12 oz noodles
225g/8 oz skinless, boneless chicken breasts
45ml/3 tbsp soy sauce
15ml/ 1 tbsp rice wine or dry sherry
15ml/ 1 tbsp dark sesame oil
60ml/4 tbsp vegetable oil
2 garlic cloves, finely chopped
50g/2 oz mange-touts, topped and tailed
115g/4 oz bean sprouts
50g/2 oz ham, finely shredded
4 spring onions finely chopped
Salt and freshly ground black pepper

Procedures:
1. Cook the noodles in a saucepan of boiling water until tender. Drain,
rinse under cold water and drain well.
 2. Slice the chicken into fine shreds about 5cm/2 inch in length. Place in a
bowl and add 10ml/2 tbsp of the soy sauce, the rice wine or sherry and
sesame oil.
3. Heat half the vegetable oil in a wok or large frying pan over a high
heat. When it starts smoking, add the chicken mixture. Stir-fry for 2
minutes, then transfer the chicken to a plate and keep it hot.
4. Wipe the wok clean and heat the remaining oil. Stir-in the garlic,
mange-touts, bean sprouts and ham, stir-fry for another minute or so
and add the noodles.
5. Continue stir-fry until the noodles are heated through. Add the
remaining soy sauce to taste and season with salt and pepper. Return
the chicken and any juice to the noddle mixture, add the chopped
spring onions and give the mixture a fin. 1 stir. Serve at once.

PORK AND PEANUT WONTONS WITH PLUM SAUCE

Ingredients:
175g/6 oz minced (ground) pork or fresh pork sausages
2 spring onions (scallions) finely chopped
2 tbsp peanut butter
2 tsp oyster sauce (optional)
Salt and pepper
1 packet wonton skins
2 tbsp flour paste
Vegetable oil, for deep frying

PLUM SAUCE:
225g/8 oz dark plum jam (jelly)
1 tbsp rice or white wine sugar
1 tbsp dark soy sauce
½ tbsp chili sauce

Procedures:
1. Combine the minced (ground) pork, spring onions (scallions), peanut
butter, oyster sauce and seasoning and set aside.
2. For tine plum sauce, combine the plum jam (jelly), vinegar, soy and chili
sauces in a serving bowl and set aside.
 3. To fill the wonton skins, place 8 wrapped at a time on the wok surface,
moisten the edges with the flour paste and place 1/2 teaspoon to the pork
mixture on each one. Fold-in-half corner, and twist.
4. Feel a wok or deepfrying pan 1/3 with vegetable oil and heat to
196-385F. Have ready a wire strainer for frying basket and a tray lined with
kitchen paper. Drop the wontons, 8 at a time, in the hot and fry until
golden, for about 1-2 minutes. Left out onto the paper lined tray and
sprinkle with fine salt. Place the plum sauce on serving plate and surround
with the crispy wontons.

CHICKEN WONTON SOUP WITH PRAWNS

Ingredients:
325g/1 oz chicken breast fillet skin removed
200g/7 oz prawn (shrimp) tail, fresh or
cooked
1 tsp finely chopped fresh ginger
2 spring onions (scallions) finely
chopped
1 egg
2 tsp oyster sauce (optional)
Salt and pepper
1 packet wonton skins
1 tbsp corn flour (cornstarch) paste
850ml/1 1/2 pints/3 3/4 cups chicken stocks
1/4 cucumber peeled and diced
1 spring onion (scallion), roughly shredded to garnish
4 spring coriander leaves to garnish
1 tomato skinned, seeded and diced to garnish

Procedures:
1. Place the chicken breast, 150g/5 oz prawn (shrimp) tails, ginger and
spring onions (scallions) in a food processor and mix for 2-3 minutes and
process briefly. Set aside.
2. Place 8 wonton skins at a time on a surface, moisten the edges with
flour paste and place 1/2 teaspoon of the filling in the center of each. Fold
in half and pinch to seal. Simmer in salted water for 4 minutes.
 3. Bring the chicken stock to boil, add the remaining prawn (shrimp) tails
and the cucumber and simmer for 34 minutes. Add the wontons and
simmer to warm through. Garnish and serve hot.

SPICED DEEP FRIED FISH

Ingredients:
Cooking wine Water
Salt Sesame oil
Green onions, chopped Salt
Ginger chopped Cooking wine
Garlic chopped Corn starch
Ketchup Sugar
Hot bean paste

Procedure:
1. Marinate fish in cooking wine with salt.
2. Fry till golden brown. Place in a plate.
3. Heat wok, add oil. Stir fry combined B and C ingredients until the fragrant
smell comes out then add D.
4. Stir until liquid thickens. Pour the liquid over the fish and serve hot.

FISH WITH MISO SAUCE

Ingredients:
Fish green onion
3 tbsp miso sesame oil
2 tbsp cooking wine cooking oil
1 tbsp soy sauce
½ tbsp sugar
1 cup water
Procedure:
1. Fry fish over high heat until golden brown.
2. Add ingredients B, cover and bring to boil.
3. Turn the fish over during cooking.
4. Sprinkle with green onion and sesame oil.

PORK WITH EGGS

Ingredients:
2 lbs lean pork 1 tsp salt
2 ½ cups water eggs, hard boiled
4 tbsp soy sauce spring onion, cut 1 ½ inch long
2 tbsp sherry

Procedure:
1. Cut meat into cubes of 1 inch thick.
2. Put into a pan, bring to boil, remove the scum.
3. Simmer for 30 minutes.
4. Add the soy sauce, sherry and salt. Simmer again.
5. Add hard boiled eggs, making a small slit on one side of each egg.
6. Add the spring onion and simmer again for 5 minutes.
7. Serve hot.

PORK MUSHROOM

Ingredients:
Pork chops brown sugar
Dried mushrooms salt
4 tbsp soy sauce cauliflower
Rice wine green onion
Procedure:
1. Boil the pork chops for about 30 minutes in a pan.
2. Soak mushrooms and cut thinly.
3. Add the mushrooms, soy sauce, rice wine, green onion, sugar and salt.
4. Simmer until done.
5. Wash the cauliflower and cut, add to the pan and cook as desired.
6. Serve hot with onion garnishing.

CUCUMBER WITH BEEF SLICE

Ingredients:
1 large cucumber ginger
Beef lean brown sugar
Soy sauce pinch of salt
Rice wine pinch of pepper

Procedure:
1. Peel the cucumber and slice thinly.
2. Slice the meat thinly cut into about 2 inches square.
3. Add soy sauce sugar, rice wine, ginger salt and pepper to meat and mix
well.
4. Heat oil and fry meat for 2 minutes.
5. Add cucumber and cook over fierce heat stirring constantly for one minute.
6. Serve hot.

LIVER WITH GREEN ONION OR BELL PEPPER

Ingredients:
Liver spring onion
Corn starch Japanese leeks
Rice wine brown sugar
Soy sauce pinch of salt
Procedure:
1. Wash and cut liver into small pieces.
2. Put into boiling water for one minute. Drain.
3. Mix liver with corn starch, rice wine and soy sauce.
4. Wash and chop spring onion.

DEFINITIONS OF COOKING TERMS

● Al dente - to cook pasta or vegetables until firm to the bite, yet, tender
● Beat - to mix rapidly to make mixture smooth using an electric mixer, hand
beater or spoon
● Blanch - to immerse in rapidly boiling water and allow cooking slightly
● Blend - to combine two or more ingredient well that the mixture is uniform
and texture, color and flavor
● Boil - to cook until bubbles constantly rise to the surface and break
● Chill - to cool but not freeze -- usually done in the refrigerator
● Cool - to let stand at room temperature until food is no longer warm to
touch
● Dissolve - to mix dry ingredient with liquid until in solution
● Knead - to work dough by hand, using a folding-back and
pressing-forward motion.
● Marinate, - to cover food with the marinade for a specified amount of time
before cooking to make it more flavorful, moister and/or more tender.
(Food should be covered and refrigerated while marinating)
● Mash - to crush or pound, generally used in connection with cooked root
vegetables, such as potatoes and turnips
● Melt - to liquefy by heat
● Mince - to cut or chopped food into very small pieces; smaller than
chopped
● Pare - to remove outer covering from fruit with a knife
● Peel - to pull off fruit skin
● Puree - too much foods until perfectly smooth
● Sauté - to brown or cook a food quickly in a pan over direct heat, usually
using a small amount of oil
● Scald - to heat to just below the boiling point, when tiny bubbles appear at
the edge of the saucepan
● Set - term used to describe the consistency of gelatin when it has jelled
enough to unmold
● Shred - to cut into long narrow strips, usually with a grater or sharp knife.
Today, shredding is often accomplished with the aid of a food processor
● Simmer - to cook liquid at a temperature just below the boiling point, low
enough that tiny bubbles just begin to break beneath the surface around
the edge of the pan
● Simmer - to cook in liquid just below the boiling point. Surface should be
barely moving
● Toss - to mix lightly with two forks
● Whip - to beat rapidly to incorporate air and increase volume - usually with
electric mixer
● Zest - to grate the colored portion of citrus skin