TLE 10 - Commercial Cooking, Fruits, Vegetables, Eggs, and Starch

First Periodical Examination reviewer covering commercial cooking, menu planning, fruits and vegetables, eggs, starch cookery, and noodles.

Commercial cooking

Preparing large quantities of standardized, safe, attractive, and good-quality food for many customers.

Volume feeding

Preparing food in large quantities for hotels, restaurants, schools, canteens, hospitals, resorts, clubs, or ships.

Menu

An organized list of foods and beverages offered to customers.

À la carte menu

Each food item is ordered and priced separately.

Table d'hôte menu

A complete set of dishes offered at a fixed price.

Appetizer

A small first course that stimulates the appetite.

Soup

A liquid dish usually served before the main course.

Salad

A mixture of vegetables, fruits, meat, or other ingredients served as a separate course.

Main course

The principal and usually heaviest dish of a meal.

Dessert

A sweet dish served after the main course.

Beverage

A drink served with or after a meal, such as juice, mocktail, coffee, or tea.

Correct menu order

Appetizer, soup, salad, main course, dessert, and beverage.

Menu planning

Selecting and organizing dishes while considering nutrition, cost, customer preference, and available ingredients.

Recipe construction

Developing a recipe with the correct ingredients, measurements, procedures, and yield.

Recipe standardization

Making sure a recipe produces the same quality, quantity, and taste every time.

Portion control

Serving a specific amount of food to maintain consistency, reduce waste, and control cost.

Food purchasing

Selecting, ordering, and buying the ingredients and supplies needed for food preparation.

Bulk buying

Purchasing large quantities of food, usually at a lower price.

Proper food storage

Keeping food under correct temperatures and conditions to maintain quality and prevent spoilage.

Food safety

Handling, cooking, and storing food correctly to prevent contamination and illness.

Sanitation

Maintaining cleanliness in the kitchen, equipment, utensils, ingredients, and food handlers.

Chef

Head of the kitchen who plans menus, supervises food preparation, and ensures quality and safety.

Sous chef

Second-in-command who assists the chef and takes charge when the chef is absent.

Food manager

Supervises food-service operations, inventory, budgeting, sanitation, quality, and employees.

Catering manager

Plans and manages food and beverage services for weddings, meetings, parties, and banquets.

Kitchen steward

Maintains kitchen cleanliness, washes dishes, cleans equipment, and organizes supplies.

Baker

Prepares bread, cakes, pastries, cookies, and other baked products.

Specialty cook

Prepares a particular cuisine, dish, or cooking method.

Fruit

A fleshy, juicy, usually sweet part of a seed-producing plant.

Vegetable

A plant or part of a plant used as food.

Nutrients from fruits and vegetables

Vitamins, minerals, and dietary fibre.

Culinary difference between fruits and vegetables

Vegetables are commonly served as viands, while fruits are often served as desserts.

Roots

Underground plant parts, such as carrots, cassava, sweet potatoes, and radishes.

Tubers

Short, thickened underground stems, such as potatoes and Jerusalem artichokes.

Seeds used as vegetables

Plant parts from which new plants grow, such as monggo, soybeans, and chickpeas.

Bulbs

Underground buds composed of layers, such as onions, garlic, and shallots.

Leaves used as vegetables

Flat green plant parts, such as spinach, kangkong, lettuce, and pechay.

Stems and shoots

Plant parts that support leaves and flowers, such as bamboo shoots and ubod.

Fruit vegetables

Fruits used as vegetables, such as tomatoes, eggplants, squash, and bell peppers.

Flowers used as vegetables

Edible flowers, such as cauliflower, broccoli, and squash flowers.

Fresh produce

Newly harvested fruits and vegetables with better flavour, nutrients, and texture.

Canned produce

Fruits or vegetables preserved in sealed cans.

Frozen produce

Fruits or vegetables preserved through freezing.

Dried produce

Fruits or vegetables preserved by removing most of their moisture.

Dehydrated produce

Food dried until very little moisture remains to extend storage life.

Intended purpose in produce selection

The planned use determines the correct kind, size, and maturity to buy.

Seasonal produce

Fruits and vegetables that are plentiful, fresher, tastier, and less expensive during their season.

Maturity

The stage of development suitable for the intended use.

Edible portion

The part of the food that can be consumed.

Waste

The inedible portion removed during preparation.

Good-quality fruits

Whole, plump, juicy, brightly coloured, mature, clean, and free from decay or bruises.

Good-quality leafy vegetables

Bright green, crisp, firm, whole, and free from holes or blemishes.

Good-quality fruit vegetables

Young, tender, firm, brightly coloured, and free from decay.

Good-quality beans

Young, crisp, tender, easily snapped, bright green, and clean.

Washing vegetables

Cleaning vegetables thoroughly to remove soil, dirt, and other particles.

Scrubbing

Cleaning root crops and firm vegetables using water and gentle friction.

Trimming

Removing spoiled, bruised, or decayed portions.

Paring

Removing a thin outer skin using a peeler.

Cutting according to purpose

Using the correct thickness or size for the planned dish.

Avoiding overcooking

Cooking only until done to preserve nutrients, colour, texture, and appearance.

Same-day vegetable preparation

Cooking only the quantity needed because reheating reduces freshness and quality.

Egg

A poultry product from chickens, ducks, or quails that provides protein.

Unclassified egg

Generally refers to an ordinary chicken egg.

Yolk

The yellow or orange central part comprising about one-third of an egg's weight.

Albumen

The egg white that comprises approximately 57% of an egg's weight.

Shell membranes

The inner and outer protective layers beneath the shell.

Shell

The hard calcium-carbonate covering with tiny pores that permit gas exchange.

Extra-large egg

62 grams or more.

Large egg

55–61 grams.

Medium egg

48–54 grams.

Small egg

41–47 grams.

Very small egg

Less than 41 grams.

Shell examination for freshness

A fresh egg normally has a rough, dull-looking shell.

Candling

Holding an egg against light to inspect its internal condition.

Fresh egg under candling

It has a centred yolk, small air sac, and no blood spots.

Clucking or clicking test

Fresh eggs produce a bell-like sound when lightly clicked together.

Shaking test

A fresh egg does not noticeably rattle, while a stale egg rattles freely.

Water test

A fresh egg sinks, while a stale egg floats.

Breaking test

A fresh egg has thick egg white and a high, rounded yolk that does not break easily.

Reliable egg dealer

A trustworthy seller who provides safe and good-quality eggs.

Fresh eggs as a market form

Eggs sold in their natural shells.

Frozen eggs

Frozen whole eggs, yolks, or whites.

Dried eggs

Dehydrated whole-egg solids or egg-white powder.

Preserved eggs

Eggs processed for longer storage, such as salted, pickled, or century eggs.

Aerating with eggs

Incorporating air into a mixture to make food lighter and increase its volume.

Thickening with eggs

Using coagulated egg proteins to thicken custards, puddings, and flan.

Garnishing with eggs

Using eggs as a decoration or finishing ingredient.

Coating with eggs

Covering fish, chicken, or other food before cooking.

Binding with eggs

Holding ingredients together in burgers, dumplings, meatballs, or croquettes.

Extending with eggs

Adding eggs to increase the amount or nutritional value of a dish.

Leavening with eggs

Using beaten egg foam to make cakes and meringues rise.

Emulsifying with eggs

Combining liquids that normally separate, such as oil and water in mayonnaise.

Glazing with eggs

Applying an egg mixture to bread or pastry to create a golden, glossy surface.

Enriching with eggs

Adding protein, nutrients, flavour, and richness to food.

Variation using eggs

Adding eggs to change or improve a traditional recipe.

Clarifying with eggs

Using egg white to remove particles and make a liquid clearer.

Starch

A carbohydrate stored as granules in plant cells.

Cereal sources of starch

Rice, corn, and wheat.

Root-crop sources of starch

Cassava, potato, sweet potato, taro, and arrowroot.

Legume sources of starch

Monggo, cowpeas, and soybeans.