Reviewer.docx

**REVIEWER IN COOKERY** **Stocks** are clear, thin, flavorful liquid derived by gently simmering some various ingredients. Such ingredients are **meaty bones** (contain some trimmings or scrap of meat, poultry, fish or seafood), mirepoix (vegetable mixtures like carrot, onion and celery), and savor...

**REVIEWER IN COOKERY** **Stocks** are clear, thin, flavorful liquid derived by gently simmering some various ingredients. Such ingredients are **meaty bones** (contain some trimmings or scrap of meat, poultry, fish or seafood), mirepoix (vegetable mixtures like carrot, onion and celery), and savory in water (herbs and spices). **White stocks** are made by lightly simmering veal or beef bones without colored seasonings. They are almost perfectly clear and light in flavor. **Brown stocks** are made from smoothly simmered veal or beef bones from the beginning step of roasting or browning bones in an oven. **Sachet D'epices** is a small sack or cheesecloth of fresh or dried herbs and spices. **Bouquet garni** is a bundle of fresh or dried herbs tied up together with twine or string. **Mirepoix** or mixed vegetables are the combined ingredients of onions, celery, and carrots. Guidelines for preparing stock 1. Follow the correct procedures for cooling and storing stock. 2. Follow the cooking time for various stocks 3. The stock ingredients are boiled starting with cold water. **SOUPS** - mostly hot and sometimes cold liquid made from stock with added meat and vegetables - a liquid food, generally served warm or hot made by combining ingredients of meat or vegetables with stock **consommé -** is a type of clear soup made from richly flavored stock that has been clarified, a process which uses egg whites to remove fat and sediment. **Purées -** are vegetable soups thickened with starch ϖ bisques are thick creamy soup that includes shellfish vegetables thickened with cream. **Ginataan** -- Filipino dessert creamy soup made up of coconut cream, tapioca pearl and fruits like banana, jack fruit, sweet potato and taro. **Garnishes** -- shredded cabbage, julienne cut vegetables, slices of lemon and egg **Natural spices and seasonings** -- garlic, onion, leeks, pepper and salt GUIDELINES IN PREPARING SOUP **START WITH COLD WATER AND SIMMER GENTLY** Use cold water and simmer gently to extract flavor and nutrients from the ingredients. **MILK AND CREAM** serves as thickening agents, these should be warmed before added to the soup to prevent curding PORTION SERVINGS Ideal serving size for soup as **appetizer** is about **1 cup (250ml)**, while for meal portion is about 1 1/3 cups (350ml).. **Sauce** - is a liquid or semi-liquid prepared to increase moisture, flavor, and visual appearance of a dish that can be consumed as part of it or separately. **Béchamel**- is a rich, white sauce produced using flour, butter, and milk. **Velouté**- is made with butter, flour, and either chicken, veal, or fish stock. **Flour**- most popular cooking thickener and baking ingredients. It's used primarily in preparing gravy, but you can also add it to other recipes like white sauces and stews. **Egg yolks**- the best protein thickeners to some degree since they are so focused with protein, have a rich flavor and offer a smooth surface. **Slurry**- a combination of desired amount starch (rice flour, corn starch, potato starch, arrow root, tapioca, etc.) and cold water. **Beurre manie**- made of flour and soften butter on same measure kneaded and added to the soups or sauces to achieve desired thickness. **Liaison**- is a blend of egg yolks and cream. **Gelatinization** is the most popular way of thickening when making sauces, soups and custards. **Emulsification** Process of preparing sauce by blending two components which don\'t usually blend. **Temporary**: Emulsion is for a short time, normally separates in less than an hour since no emulsifier is used. **Grains**- are edible seeds of different members of grass family. **Rice -** The regular milled white rice that has been milled to remove the outer bran. **Legumes**- is considered a plant that bears seed pods that split along two opposite sides when ripe... **Egg pasta-** made from flour and eggs and small quantity of water or oil. **Spinach pastas**- contain vegetable puree like spinach, red peppers, seaweed, beets, tomato and pumpkin. **Gelatinization -** Granulate swelling when water is absorbed, and this happens in a damp atmosphere at the first step of heating starch granules. **Syneresis** - Oozing of gel liquid from gel when cut and allowed to stand **Farinaceous dish** refers to pastas, noodles, beans, polenta, or gnocchi dishes. **Carbonara -** This is a Roman Italian pasta dish made from eggs, hard cheese, pancetta and black pepper. **Fettuccine Alfredo** Al burro also known as fettuccine. A fettuccine pasta dish, topped with parmesan cheese and butter. **Mia Goreng** - A street food from Indonesia with thin, yellow noodles stir-fried with a variety of meat, meatballs or seafood. **Laksa** - It is a spicy noodle soup made from two types of Laksa: curry laksa that uses a base of coconut curry broth and asam laksa that has shrimp, other seafood and a tangy kick of tamarind. **Pancit sotanghon** - Sotanghon noodles sautéed in hot achuete oil flavored with lots of fried garlic, topped with flaked chicken breast, lots of freshly ground peppercorn and boiled eggs, with fish sauce, calamansi and wansoy as seasoning. Cooking Cereal Grains Three cooking methods exist: 1\. **Simmering Method** Cooking grains with the right amount of water, bring to a boil and cook until the water is absorbed. 2\. **Pilaf mode** That method is tantamount to braising. 3\. **Risotto mode** A classic Italian preparation made by method of boiling or a pilaf. Spaghetti Long, round best for Tomato sauces and variety of sauces Macaroni Short, bent macaroni Uses Salad sauces Refrigerate cooked food and perishable goods for shorter storage. Within two hours **cooked food** must be chilled temperature **below 5°C**. Otherwise, cross contamination occurs if food is left at room temperature. **Shelf life of chilled food** is approximately **3-5 days** if properly stored. Applying **FIFO 'First In, First Out'** plays an essential role in storing food systematically. It simply means labelling the leftover food with date you store them and its shelf life. Shelf life Storage for Dry Pasta 2 -- 3 years Shelf life -Plain Cooked Pasta -- 3 -- 5 days Sauced Pasta 1 -- 2 days Shelf life -frozen cooked pasta -frozen sauced pasta - 2 -3 months Required Temperature Cool temperature from 0°C to -18°C