Name: HMP 12 Module 4
Uploaded: 2022-01-17
Duration: 9 min 30 s
Description: . . Diploma in Hospitality Management/ Bachelor of Science in Hospitality Management.

. . Diploma in Hospitality Management/ Bachelor of Science in Hospitality Management. 

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Diploma in Hospitality Management/ Bachelor of Science in Hospitality Management

HMP 12- KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

Course Description:  The student will learn theoretical knowledge and demonstrate 
practical skills in basic  culinary tasks, basic food preparation and food presentation in 
a commercial establishment.  Topics will include the following:  Application of basic 
techniques of commercial cookery; Application of standard safety procedures for 
handling food stuffs; clean and maintain kitchen equipment and utensils; Organize and 
prepare food products and meals; Prepare and store food in a safe and hygienic 
manner; Receive and securely store in-coming goods; Establish and maintain quality 
control in food production; Identify, prepare and portion various meats; Prepare 
Appetizers and salads; Prepare stocks, soups and sauces; Prepare vegetables, eggs 
and farinaceous dishes; Present and display food products.

Course outcomes: 
1.  Prepare stocks, glazes and essences required for menu items;
2.  Prepare soups required for menu items;
3.  Prepare sauces required for menu items;
4.  Store and reconstitute stocks, sauces and soups.

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Lesson 1.  Preparing Stock Required for Menu Items

The lesson deals with the classification of ingredients used in the standard 
recipes, culinary terms and stock, clarifying agents used in preparing stocks. It 
also deals with the selection of stocks, conveniences and substitute products 
and the common problems and how to identify and resolve them.

Learning Objectives:  At the end of the lesson, students should be able 
to:

1. Define culinary terms about stocks;
2. Explain main types of stocks;
3. Prepare stocks for required menu item;
4. Follow sanitary procedures and safety precaution.

Stocks are great enhancement of flavor in food. The most basic food 
preparation is that of quality stocks. 
They are made by simmering meat, poultry, seafood, and vegetables in liquid to 
attract flavor, color, body, aroma, and nutrient values. A very flavorful liquid 
that is carefully and properly made can produce a variety of products. It can be 
used as a basic in soups, sauces and other preparation.

1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish 
bones. The  aromatics in water are appropriate to extract the water-soluble 
proteins that provide flavour and body. It is a clear and colorless liquid.

2.  Brown Stock of Fond Brun is made by browning meat and bones of beef, 
veal, or game bird through roasting with aromatic vegetables. It is an amber 
liquid.

3. Fumet is made with fish bones in which bones and mirepoix are allowed to 
cook before the liquid is added. The technique is known as sweating method. It 
is a highly flavoured stock.

4. Court Bouillion is an aromatic vegetable broth that is commonly used for 
poaching fish but it may also be used for cooking vegetables that are supposed 
to be served chilled. It usually has wine or vinegar.

5. Remouillage is made from bones that have already been used. This stock is 
less strong. It is a second stock which is usually reduced to make a glaze.

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6. Broth or Bouillion is the liquid that is produced from simmering meat. It 
maybe used as abasis for soup, stew, and braises, but it can also be used as a 
soup.
7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This 
is done by deglazing the roasting pan, then reducing to achieve the rich flavor 
desired.
8. Ham stock – made from ham hocks
9. Prawn stock –made from boiling prawn shells
10. Vegetable stock –made from vegetables
11. Master stock – a special Chinese stock used primarily for poaching meats, 
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics.

1. The stock ingredients are boiled starting with cold water. This promotes the 
extraction of protein which may be sealed in by hot water.
2. Stocks are simmered gently, with bubbles just breaking the surface, and not 
boiled. If a stock is boiled, it will be cloudy.
3. Salt is not usually added to a stock, as this causes it to become too salty, 
since most stocks are reduced to make soups and sauces.
4. Meat is added to the stock before the vegetables and the “scum” that rises to 
the surface is skimmed off before further ingredients are added

1. Bones – the flavor of the stock comes from the cartilage and connective 
tissues.
2. Mirepoix – a combination of onion, carrots, celery and sometimes other 
vegetables (carrot skins and celery end.)
3. Herbs and Spice – their use depends on availability and local traditions (The 
bouquet garni for "garnished bouquet") is a bundle of herbs usually tied 
together with string and mainly used to prepare soup, stock, and various stews. 
The bouquet is cooked with the other ingredients, but is removed prior to 
consumption. Example of this are parsley, bay leaves, and thymes)

1. herbs 2. flavor enhancers 3. oil extract

E. Convenience and Substitute Products
1. bouillon cubes or powder
2. flavoring enhancer
3. flavoring packs

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F. Clarifying Agent
1. chopped lean meat
4. herbs and spices

3. mirepoix
6. acidic ingredients (tomatoes, wine, lemon juice

1.  Give at least five important factors before storing stock.
2.  All soups are based on stock.  List the major types of stock.  What are 
the basic steps involved in preparing a stock?

Lesson 2.  Preparing Soup Required for Menu Items

The lesson is about culinary terms, kinds of soup, ingredients, thickening agent, 
other types of soup, preparing and presenting soup.

At the end of the lesson, students should be able to:

1. Define culinary terms about soup;
2. Identify different kinds of soup;
3. Prepare soup for required menu item;
4. Follow sanitary procedures and safety precautions.

Soups are gently simmered liquid with a major flavoring component
from meat, poultry, fish, shellfish and vegetables. It should also have
herbs and spices to enhance flavor and to reduce the use of salt.
A. Kinds of Soups:

1. Clear soups are clear, flavorful broths that are amber 
to brown in color. They are very similar to stocks, except 
that broths are based on meats rather than bones so 
they are richer and have a more defined flavor. Broths 
can be used as a liquid in preparing soups. A good 
quality broth should be clear, aromatic and rich-tasting 
with a very evident flavor of the major ingredient. One 
strong and clear broth or stock is a consommé.  It is 
made by combining lean chopped meat, egg whites, mirepoix, herbs and spices 
and an acidic ingredient like tomatoes, wine or lemon juice.

The combination is called “clarification” since the particles that make the broth 
appear cloudy are trapped as it cooks. A good quality consommé is crystal – 
clear, has a good body, amber to brown in color and completely fat-free.

Bouillon – a clear soup from beef, chicken or other milk

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Consommé – a clear soup made from chicken and veal and sometimes

Broth – made from vegetables and meat stock

2. Thick soup is a cream soup based on béchamel

sauce and is finished with a heavy cream. A béchamel 
sauce is milk thickened with roux. But some thick soups are 
veloute sauce-based, stock thickened with roux. A thick 
soup should have a velvety smooth texture and the 
thickness of heavy cream. Cream soups may be served hot 
or cold.

A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. 
It is made by simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water as 
base, then thickened with roux.

Thick soup (depends upon the thickening agent)

Purees – vegetable soup thickened with starch
 Bisques – made from pureed shellfish thickened with cream.
 Cream soup – thickened with béchamel soup.
 Veloutes – soup thickened with egg, butter and cream.
 Chowder – soup made from fish, clam or vegetables like corn,

potatoes; and spinach thickened with butter milk and flour.

a. Ginataan – a Filipino soup made from coconut milk, milk, fruit,

b. Osheriku – a Japanese asuki beans soup
c. Tonge sui – a Chinese soup

2. Fruit Soup can be served hot or cold depending on the recipe where

dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet 
or savory dumplings, spices or alcoholic beverages like brandy and champagne.

3. Cold soup are variations on the traditional soup wherein the

temperature when served is kept at or below temperature.

4. Asian soup is a traditional soup which is typical broth, clear soup, or

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1.  Give the difference between clear and thick soup:

2.  Prepare one example of either clear or thick soup.

Direction: Make an acrostic. Write sentence about soup and stock, the

sentence should begin with the given letters.

Example: S- is for scum, scum is foam that floats on the surface of liquid.

S - _____________, _________________________
T - _____________,__________________________
O - _____________,__________________________
C - _____________,__________________________
K - _____________,__________________________
S -______________,__________________________

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Lesson 3 .  Prepare sauces required for menu items

This lesson deals with the classification of sauces, common culinary terms

on sauces, different thickening agents for sauces, bases for a variety of sauces 
and common problems on sauces.

At the end of the lesson, the student should be able to:

1.   Apply common culinary terms in sauce;

3.   Enumerate different thickening agents;

4.   Prepare sauce for required menu item;

5.   Follow sanitary procedures and safety precautions.

One of the important components of a dish is the sauce. Sauces serve a

particular function in the composition of a dish. These enhance the taste of the 
food to be served as well as add moisture or succulence to food that are cooked 
dry.  Sauces also enhance the appearance of a dish by adding luster and sheen. 
A sauce that includes a flavor complementary to a food brings out the flavor of 
that food. It defines and enriches the overall taste and its texture.

1.  White sauce – a roux-based sauce made with margarine or butter, flour

2. Brown – a roux-based sauce made with margarine or butter, flavor and

3. Red sauce - a sauce made with tomatoes and seasoned with spices and

4. Hollandaise or a Dutch sauce - a creamy sauce of melted butter, egg

yolks, and lemon juice or vinegar, served especially with fish

5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and

6. Veloute sauce (  pronounced "vuh-loo-TAY")0 - A velouté sauce is a

savory sauce that is made from a roux and a light stock.

7. Butter sauce – a sauce made of melted butter, often diluted with water,

sometimes thickened with flour or egg yolk, or both, and seasoned with 
lemon juice.

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1. Hot Sauces – made just before they are to be used.

2. Cold sauces – cooked ahead of time, then cooled, covered and placed in 
the refrigerator to chill.

eaas
1. Starch
2. cream
3. Eggs
4. Flour
5. rice
6. grains
7. cornstarch
8. Water

1. discarding 
3. poor texture 
5. oil streaking

Storage Of Soup, and Sauces
The stæk should never put in the refrigerator while it is hot. The
large volume of hot liquid can raise the internal temperature of the
refrigerator to the point that the stæk will cool sufficiently within two
hours and may warm everything else in the refrigerator. A good way
to the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it
is lukewarm but it should not exceed one hour. After leaving it uncovered for the first half
hour and stirring occasionally to CCX)I, it should be covered with an upside down plate to
prevent evaporation which would cause the stæk to become too concentrated. Refrigerated
stock cools better in shallow pans. If covered. stock lasts up to five days but it is best if used
in two days.

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Storage Of Starch and Sauces
Sauces and starches should kept in airtight container and stored in
a dry place away from the moisture. oxygen, lights, and pests.
Food made with starches contains egg, milk, cream of other dairy
products all of which make them prone to bacterial contamination and
to illnesses. Sauces made with these ingredients should
kept out of the
temperature danger zone. sauce should also prepared, served, and stored
with caution. These products should stored in the refrigerator and never left to stay for
long at room temperature.

1. Skim the surface and strain off the stock through a china cup lined with 
several layers of cheesecloth.

2. Cool the stock as quickly as possible as follows:

 Set the pot in a sink with blocks, rack or some other object under it.

This is called venting. This allows cold water to flow under the pot 
or as around it.

  Run cold water into the sink, but not higher than the level of the

 Stir the pot occasionally so the stocks cool evenly
 Cooling stock quickly and properly is important. Improperly cool

3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 
days if properly refrigerated. Stock can also be frozen and will keep for several 
months.

To reconstitute stock, water, and other liquid like evaporated milk, coconut milk 
fruit juices may be added.

Ways to Reconstitute Stocks, Sauce and Soup

2. By using other liquid like evaporating milk, coconut milk, and fruit juice

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Storing Tools and Equipment
I. Refrigerator
2. Stock pot
3. Glass/PIastic Container

1. Create your own sauce recipe. Prepare and demonstrate the created recipe 
using Powerpoint or video presentation.

HMP 12 Module 4

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