( everything in this reviewer is taken from the book and the ppt ( Ned ) sent in the gc )

- Ren
SOUP
- Usually served at the start of the meal
- Considered an appetizer
- Stimulate the appetite
- A popular item in the menu
Classified into two types : Clear soups and Thickened soups
( though many countries and regions have created soups that are not identified with these
classifications )

CLEAR SOUPS :
- Thin and full of flavor
- Served as an appetizer or first course to either a lunch or dinner
- They do not contain solid ingredients ( ex : vegetables, meat )

BOUILLON
- French word meaning “ broth “
- The base from which all clear soups are made
- Made from beef and chicken

CONSOMME
- Clear and sparkling broth from bouillon

Clarifying
- A very important technique involved in the preparation of consomme
- Removing all the sediments so the soup is clear and sparkling
- The bouillon is decanted ( decant means to pour off the liquid slowly and gradually
without stirring the sediment ) before clarifying

BROTH
- English name for “ bouillon “
- Thin and sharp soup
- Served with different kinds of garnishing
- Ex : “Chicken soup with vegetables “, “ beef broth with tomatoes “

THICKENED SOUPS :
- Also called “ potage “ in French

VEGETABLE SOUPS
- Contain a generous amount of diced or cubed vegetables and sometimes cereals
- Considered a filling soup
- Flour and potatoes are usually used for thickening
- Essential ingredients : stocks, vegetables, and garnishes
CREAM SOUPS
- Most craved kind of soup
- The consistency is smooth and velvety
- Named according to the ingredients used
- Base : chicken or beef stock
- Thickened with light / heavy cream or “ roux “ ( fat and flour )
- Ex : mushroom soup, cream of potato soup
Bisque
- A deluxe cream soup
- Made from shellfish ( such as : crabs, oysters, or shrimp )

PUREES
- French word meaning “ mashed “
- Any ingredient forced into a food blender or processor is pureed
- Making a vegetable soup or cream soup is making puree

WIDELY-KNOWN SOUPS :
SINIGANG SOUP
- Famous in the Philippines
- Made from tamarind
- Made with kangkong tops or string beans using beef stock

FRENCH ONION SOUP

- Most popular
- Most simplest of all French soups
- Contains sauteed diced onions and chicken stock
- Topped with crusty bread ( ex : french bread )

OLLA PORIDA
- Famous soup in Spain
- A puree of black beans, chicken, and rice

WANTON
- Famous soup in China
- Chicken, shrimp, and spinach soup
- Minced filling is placed in a wrapper called wanton
- Mixed with spinach leaves, pechay leaves, and sometimes shrimp

BOUILLABAISSE
- Famous soup in France and New Orleans
- Heavy soup
- Considered a meal
- Contains chunks of fish, lobsters, oysters, and shrimp
SAUCES
- A good sauce adds flavor to the food served such as meat, poultry, vegetables, and
pasta
- Provide a variety of flavors and textures
- Give any dish a well-blended taste and delicious aroma
- Compliment the flavor of dishes or give contrast
- Help in giving a balance of flavor to rich-tasting dishes

TYPES OF HOT SAUCES :

ROUX SAUCE
- At the start of cooking, this kind of sauce is thickened
- It is done by heating fat or oil and flour together
- The liquid is poured gradually while stirring
- Other ingredients can be added like chopped onions or other kinds of vegetables
- The flour thickens the liquid

STARCH-THICKENED SAUCES
- The thickening agent is added to the simmering liquid
- It is brought back to the stove and simmered until the starchy flavor disappears
CORN STARCH - has high content which makes it easy to blend with liquid and thickens quickly
- Other thickening agents are potato flour, rice flour, cassava flour
- These should be mixed with liquid to form paste before cooking
- BEURRE MANIE - when it's mixed with butter

TYPES OF COLD SAUCES :

VINAIGRETTE
- There are various ways of making this sauce or dressing
- The ratio of oil and vinegar to use, what kind of oil, though olive oil is usually used, which
vinegar and the type of mustard to mix with are factors to consider in making vinaigrettes
- Some variations done are adding herbs and garlic, or using cider vinegar

MINT SAUCE
- Fresh mint leaves and vinegar are combined then little sugar is added to blend with the
sharpness of vinegar
- Some chefs chop the mint leaves with sugar
- Because of its strong flavor, this sauce is served with roast beef or grilled lamb

MAYONNAISE
- It takes practice in making this sauce
- The challenge is to be able to come up with thick and smooth sauce
- It is done by pouring the oil to the egg yolks gradually and then whisking the mixture
vigorously to dispense the oil
- The mixture should not separate
METHODS IN PREPARING BASIC SAUCES :
GRATING
- Reducing large pieces of food to coarse or fine threads
- The use of grater is required to get fine shreds of the food like cheese for use in the
sauce

CHOPPING
- Cutting food into pieces
- Carrots and onions are some examples of ingredients which are chopped and are added
in sauces
- The ingredients chopped are mainly to give flavor and taste or a part of the final sauce

WHISKING
- Beating or whipping ingredients together
- This is done by using a wire whisk
- Whisking vigorously is very effective in beating fluids

MIXING
- Combining ingredients together
- When a recipe calls for mixing, it means "stir with a spoon" until all the ingredients are
fully distributed

BLENDING
- Mixing two or more ingredients thoroughly
- Using a food processor

STRAINING
- Pouring the sauce through a sieve or strainer
- The line mesh of the strainer traps the solids, allowing the liquid to pass through

SIMMERING
- Considered "gentle cooking"
- It is a few degrees before boiling point
- The bubbling at the top of the liquid should be sustained

IDENTIFYING POULTRY AND GAME

POULTRY
- Domesticated birds
- Products ranging from whole chickens to processed items
- Second most consumed meat in the world
- Consumption continues to increase in both developed and developing countries
- The overall meat choice worldwide, by 2020
- High quality products both extremely accessible and affordable
Poultry can be perceived as:
- Wholesome Healthy and nutritious
- Low in fat
- Has a more desirable unsaturated fatty-acid content than other products

TYPES OF COMMERCIAL POULTRY :

CHICKEN
- Versatile and budget-friendly
- It has both white and dark meat
- Low in fat when skinless
TYPES :
- Broiler/fryer
- Capon
- Cornish game hen, and more

TURKEY
- Features white and dark meat
- Low in fat
- Affordable
- Young male turkeys = “tons”, Young female turkeys = “hens”

DUCK
- Has dark meat
- Has more fat and bone than meat
- Raised for their eggs
BROILER DUCKLING
- Most common type
BALUT
- A popular dish

GOOSE
- Fatty and typically roasted
- Classified as young or mature

GUINEA FOWL
- Known for its tender meat
- Popular in Europe
- Includes baby and mature classes

PIGEON
- Often eaten as squabs
- Have dark, tender meat
- Its classes are squab and adult pigeon
PHEASANT
- A mild-flavoured game bird
- Available fresh or frozen, with hens being more tender.

QUAIL
- The most widely available game bird
- Small and lean
- Commercial raising in the Philippines is limited
- Most growers are hobbyists

CLASSES OF COMMERCIAL POULTRY :

CORNISH HEN CHICKEN ( <4 weeks )
- ≥25% Cornish
- <1 kg processed

BROILER / FRYER CHICKEN ( 6-8 weeks )

- Most common commercial chicken

ROASTER CHICKEN ( 8-10 weeks )

- Large bird for whole holiday meals or boneless meat

FRYER TURKEY ( 9-16 weeks )

- Young turkey
- Usually sold whole

ROASTER / YOUNGER HEN/TOM TURKEY ( 16-24 weeks )

- Most common form of turkey
- Sold whole, turkey in parts, or as boneless meat

STEWING HEN CHICKEN ( 52 weeks )

- Breeder hen that no longer produces eggs at an economical rate

HEN/TOM TURKEY ( 52+ weeks )

- Breeder bird that no longer reproduces at an economical rate

PROCESSING PLANTS
- Handle poultry processing
- They use a coordinated system of machines to slaughter chickens
- Remove parts of the carcass that cannot be used
- Package the edible parts for distribution to consumers

POULTRY SPOILAGE

POULTRY MEAT
- Spoils quickly
- Proper handling and storage is essential
- Highly perishable due to its susceptibility to microbial growth
Developed countries - rely on refrigeration
Developing countries - sell live birds or slaughter them for same-day sale

FACTORS THAT CAUSE POULTRY MEAT SPOILAGE :

STORAGE TEMPERATURE
- If poultry is not stored at the correct temperatures, it can lead to rapid bacterial growth
Refrigerator - below 32°F (0°C)
Freezer - 0°F (-18°C) or lower

MICROBIOLOGICAL GROWTH
- Various bacteria ( such as : Salmonella and Campylobacter ) thrive in poultry
- If the meat is left at room temperature or not handled properly, these microorganisms
can multiply quickly, causing spoilage and foodborne illnesses

EVISCERATION
- The process of removing internal organs must be done carefully
- If not done properly, it can leave behind bacteria and contaminants that can spoil the
meat

FILLET COLOR
- Changes in the colour of poultry fillets can indicate spoilage
Fresh poultry - typically has a pinkish hue
Spoilage - may lead to discolouration, such as grey or greenish tints

Provided by : Group 1 and 2 ( Soups and Sauces ) and Group 4 and 5

( Poultry )
Prepared by : Ren Reyes !!