Chapter 1

Cooking Healthy

Chapter 2

Preparing Starters

Chapter 3

Preparing Complements

Chapter 4

Preparing Entrées

Chapter 1

Cooking Healthy

Lesson 1

Identifying Cooking Techniques

You do not have to learn complicated procedures or buy any expensive equipment to cook well.
Here are simple healthful cooking techniques that you may follow.

1. Baking refers to cooking breads and desserts. However, the same method can be used to
cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or
dish surrounded by the hot, dry air of an oven. This cooking technique does not add fat to a
dish.

2 Braising slowly cooks small pieces of food with a small quantity of liquid in an open or covered
pan on top of the stove or in the oven. In some recipes, the cooking liquid is reduced after the
initial cooking to form a flavorful, nutrient-rich sauce.

3. Enhancing is a technique of using herbs and spices to contribute bright color, great taste, and
wonderful aroma. This is one way of enhancing food's flavor without adding fat, salt, or sugar. A
dash of flavorful vinegar, a sprinkling of toasted nuts, or a garnish of bell peppers are other
interesting enhancements.
4. Grilling and broiling are methods of cooking thin pieces of food to direct heat. In grilling, food
is placed on a grill rack above a bed of charcoal while in broiling, food is placed on a broiler rack
below a heat element wherein it removes the fat from the food.

5. Poaching is done by gently simmering ingredients in water or a flavorful liquid such as broth,
vinegar, or juice until they are cooked through and tender.

6. Roasting uses the dry heat of an oven to slowly cook larger pieces of food. For poultry,
seafood, and meat, use a rack inside the roasting pan to catch fat drippings.

7. Sautéing rapidly cooks relatively small or thin pieces of food. You can cook food with the
addition of little or no fat if you are going to use a good-quality nonstick pan.

8. Steaming is considered to be one of the simplest cooking techniques. Food is usually cooked
suspended above simmering liquid. Using a flavorful liquid or adding enhancement to the water
adds flavor to the food as it cooks.

9. Stir-frying is a rapid cooking of food in a wok or frying pan and usually cooking small, uniform-
sized pieces of food.

Safe Food and Clean Kitchen

All food naturally contain small amounts of bacteria. When food is poorly handled, improperly
cooked, or inadequately stored, these bacteria can multiply in great quantity to cause illness.

Unsafe food is usually the result of contamination-the presence of harmful substances in food.
Some of these food safety hazards are caused by humans, by environment, or it occurs
naturally

The following are potential hazards to food safety:

1. Biological hazards include certain viruses, fungi, parasites, and bacteria. Certain type of
mushroom and seafood contains harmful toxin or poison.

11

2. Chemical hazards include cleaning and sanitizing agents, toxic metals, and other products
that contain chemicals.

3. Physical hazards include foreign objects like hair, staples, rubber band, plastic, broken glass
that gets into the food. Likewise, cross-contamination and poor personal hygiene can cause
food-borne illnesses.
4. Cross-contamination is the transfer of bacteria from one surface or food to another and may
result to food-borne illnesses in various ways:

a. Adding contaminated ingredients to food without further cooking

b. Eating ready-to-eat food that touches contaminated surface or container

C. Touching of food surface by contaminated cleaning towels

5. Poor personal hygiene of any food handlers:

a. Reporting to work while sick

b. Failure to wash hands after using the washroom or after touching dirty items

C. Coughing or sneezing on food

d. Touching or scratching wounds while handling food

To prevent any food-borne illnesses or hazards, here are some guidelines that you may follow
in handling food and working in the kitchen.

1. Wash your hands. Clean with warm water before and after handling ingredients, particularly
raw poultry, seafood, and meat, and before emptying the dishwasher, setting the table, and
eating.

2. Use clean tools. After use, wash all used tools thoroughly with warm soapy water, put them
through a dishwasher, or use a commercial antibacterial treatment.

Wash tools or platters that have touched raw poultry or meat before using them again.

3. Rinse produce and raw poultry, meat, and seafoods. Before cooking, thoroughly rinse or peel
fruits and vegetables. Rinse pieces of poultry, meats, and seafood in running water.

4. Keep cutting boards clean and use different cutting boards for produce, poultry, meat, and
seafood products. Always use separate cutting boards for different food items to avoid cross-
contamination. After use, wash cutting boards thoroughly with warm, soapy water, and sterilize.
Sterilize kitchen counters and other work surfaces.

5. Keep towels clean. Change kitchen towels every day. Boil sponges and scrubbers to keep
bacteria away.

6. Clean up spills quickly. Any spills while preparing the food must be cleaned right away to
maintain safety of the food.
7. Marinate food for minimum time. Marinate raw food at room temperature for no longer than
30 minutes. When marinating food in the refrigerator, keep them covered and marinate for no
longer than 1 hour.

8. Store food carefully. Always check expiration dates on packaged items. Refrigerate leftovers
or freeze in a tightly covered container immediately or within 2 hours of serving.

In a Nutshell

* Cook food using a variety of healthful techniques

* Food-borne diseases are transmitted to people through consuming cross-contaminated food.

* To prevent food-borne diseases, you must be aware of the potential hazards that can make
food unsafe.

Practical Activities

Visit your school canteen/cafeteria.

1. List the different food offered and the methods of cooking used.

2. Observe how these food are being served to the students or clients.

3. Interview the canteen head about how they practice food safety.

Make a summary of your output and be ready for class presentation.

Assessment

A. Identify the concepts or terms described in the statements. Write your answer on the line.

1. Slow cooking of small pieces of food with a small quantity of liquid in an open or covered pan
on top of the stove.

2. Quick cooking of small, uniform-sized pieces of food in a wok or large frying pan.

3. Simmering ingredients gently in water or a flavorful liquid.

4. Methods of cooking thin pieces of food to direct heat.

5. Uses of dry heat of an oven to slowly cook larger pieces of food.

B. Complete the following statements:

1. is the key to good health.

2. Washing your hands with helps prevent the spread of disease. and water

3. is the transfer of bacteria from one surface or food to another.

4. Microscopic organism that can cause disease is called

5. Always use cutting boards for animal food and produce to avoid cross-contamination.

Lesson 2

Ensuring Kitchen Safety

Time and energy in food preparation can be minimized if one puts careful attention to follow
safe practices in food preparation

The various ways of keeping food safe, clean, and nutritious promote good health for you and
the whole family.

Safety in the Kitchen

Care must be taken to avoid accidents or injury to any food handlers as well as any family
members. The following measures for health, hygiene, and safety should be practiced all the
time.

Labels must be read carefully. Accident from poisons can be prevented. A special medicine and
cleaning cabinet must be available with a first-aid kit. Poisonous medicine and cleaning fluids
must be in a special place locked and inaccessible to children.

Health and Hygiene

Always observe proper grooming and personal hygiene and keep yourself healthy. The
following are some basic guidelines that will help reduce risk of personal injury and prevent
cross-contamination of food.

1. Maintain good overall health. Have regular physical and dental check-ups.

2. Keep hair clean and neat. Hair should be kept pinned and should not block one's vision.

3. Keep fingernails short and well-trimmed, without polish.

4. Cover your face when coughing and sneezing. Wash hands afterward.

5. Keep hands away from hair and face when working with food.

6. Wear clean and neat uniform. Avoid wearing long flowing scarves that may be caught in the
equipment.

7. Avoid working barefoot in food preparation areas.

8. Do not handle food when ill.

9. Attend to cuts or burns immediately. For minor burns and bruises, ice or cold running water is
the best first-aid treatment while for large burns, pain will be relieved by immersing in cold water
or applying cold wet cloth.

10. Do not smoke or chew gum when working with food.

11. Do not wear jewelry.

Working Safely

Be vigilant and avoid getting hurt while working in the kitchen.

1. Clean up any spills on the floor as soon as they occur.

2. Drawers, cupboards, and oven doors must not be left open because these can become
obstacles in passageways and cause falls.

3. Safe, sturdy ladders, and stools must be used when reaching object on high shelves.

4. The range surface must not be left turned on unattended. Gas should be turned off after
using and before leaving the kitchen.

Fire can destroy the whole house or even the neighborhood. More often than not, the fire may
start in the kitchen either due to an overheated electric stove, or gas explosion due to improper
use of gas stoves. It can be avoided by installing safety devices in electrical appliances or by
installing a knob for opening source of gas to avoid leaks. Likewise, the electrical box should
turn off automatically when there is an overload in any of the connections.

5. Defective electrical cords and appliances must be replaced and repaired at once. Care must
be taken in touching electrical appliances.

6. Pot handles on the stoves should be turned in so that they do not extend out into the
passageway.
7. Cooking utensils must be held securely by the handles when stirring food, or when removing
pans from the stove.

8. The lid is tilted away from the face when removing from a hot pot. Steam can cause severe
burns on the skin-the steam releases heat when it condenses to water.

9. Damp towels for handling hot containers must not be used. The moisture in the towel heats
up rapidly and can result in burns.

10. Fat is highly flammable and burns readily, therefore it should not be allowed to overheat or
spatter during cooking. Fat causes more severe burns than boiling water.

11. A blanket or rug must be kept ready to wrap around the body in extinguishing fires. If
clothing catches fire, one should never run. Covering with a blanket or lying on the floor, and
rolling over will smother the flames.

12. In handling knife, observe the following guidelines:

a. Knives should be carried by the handles and kept sharp. Dull knives are more likely to cause
cuts.

b. Pointed ends of sharp utensils must be kept in safe and proper places.

C. Knives should be washed separately from other utensils.

Appropriate Tools and Utensils

Equipment must be used only for intended purposes. For example, knives should not be used to
punch holes in cans to pry lids off jars and bottles. These makeshift tools can cause many cuts
and bruises.

Tools or utensils in meal preparation must be selected properly because of the following
reasons:

1. minimize the amount of time and energy used

2. ensure nutrient conservation

3. avoid wastage

Some tools are one-purpose or multi-purpose, while a few are for a special purpose. These
tools differ in size, design, and material, and thereby vary in usefulness, efficiency, durability,
and cost. Kitchen tools vary from very simple and manually-used to very complicated, multi-
purpose, and are electrically and electronically-powered. Selection of tools and equipment
depends on the following factors:

1. size of the family

2. kind and amount of food preparation needed

3. methods of cooking

4. storage and working space available

5. knowledge and ability of the user

Cleaning and Sanitizing

Contamination must be prevented when working with food, thus cleaning and sanitizing are very
important practices. Cleaning means the removal of food and other dirt from all surfaces such
as cutting boards, pots, and also including the walls, storage area while sanitizing decreases the
level of microorganism present in that surface.

The four easy steps in cleaning and sanitizing a surface are as follows: cleaning, rinsing,
sanitizing, and drying the surface.

It must be followed that all surfaces that has contact with food need to undergo cleaning and
sanitizing such as before and after each use, anytime the food handler is interrupted during the
preparation, and if in constant use after four hours.

Cleaners

Cleaners are substances used to remove dirt, stain, rust, and other deposits. The following are
guidelines in using the cleaners correctly:

1. Follow manufacturers' instructors carefully.

2. Check the label for the intended use. If it is a newly opened detergent, reseal it and put a
proper label.

Types of Cleaners

1. Detergents

a. General-purpose detergents remove fresh dirt from floors and walls

b. Heavy-duty detergents remove wax, aged or dried dirt on ceilings, preparation surfaces, and
most kitchen equipments

2. Degreasers have ingredients for dissolving grease and used in cleaning grill backsplashes,
oven doors, and range hoods.

3. Delimers are acid cleaners used to remove dirt and mineral deposits and often used in
cleaning table and dishwashers.

4. Abrasive cleaners contain coarse materials that form friction and scouring action when
rubbed against a surface. They help remove stubborn stains on kitchen fixtures.

Sanitizing

All surfaces used in food preparation must be sanitized to prevent food contamination. The two
types of sanitizing are as follows:

1. Heat Sanitizing

a. Items are soaked in hot water for 30 seconds

b. Use of heating device to keep the water hot enough for sanitize

C. To run through a high-temperature dishwasher

2. Chemical Sanitizing

a. Utensils and equipment are soaked in sanitizing solution

b. Items are rinsed, swabbed, or sprayed with sanitizing solution

Storing Cleaning Tools and Supplies

Keep the storage clean and organized.

1. Clean and air-dry towels, mops, brushes, and other tools before storing.

2. Provide good lighting to see clearly all items.

3. Put labels for all chemicals.

4. Install hooks for hanging mops, brooms, and other cleaning tools.

5. Clean, rinse, and air-dry buckets before storing.

In a Nutshell

* Sanitation and safety go hand in hand. Proper cleaning and careful sanitation procedures and
proper handling of food are necessary to prevent accidents and food-borne illnesses.

* Nonfood contact surfaces like floors, ceiling, and walls must be cleaned regularly to prevent
dirt and food residue from building up.

Practical Activities

1. Note the location of fire extinguishers in your school. Check each extinguisher to see what
type of fire it meant to control and make sure you understand when and how to operate

each type. Share your output to the class. 2. Invite an officer from the Fire Department of your
community. Let him/her give a talk on fire prevention.

Assessment

Enumeration. List the following items being asked.

A. Five guidelines for working safely and avoiding injury in the kitchen

1.

2.

3.

4.

5.

B. Three reasons for selecting appropriate tools

1.

2.

3.

C. Four steps in cleaning and sanitizing a working surface

1.
2.

3.

4.

First courses make a lasting impres sion on the diner Appetizers and hors d'oeuvre are served
before the meal or as its first course They are served in small portions meant to stimulate the op
petite

Chapter 2

Preparing Starters

Lesson 1 Preparing Appetizers

Lesson 2 Preparing Salads

Lesson 3 Preparing Soups

Lesson 1

Preparing Appetizers

Hors D'oeuvre

The term hors d'oeuvre translates literally from the French as "outside the work since it is
served separately from the meal, either before the meal or at a time when a meal will not be
served like in cocktail reception (ACF, 2006).

Hors d'oeuvre may be eaten with the fingers like in canapés, crudités, and other "finger foods"
or may require plates and forks in the case of sliced vegetables or food items served with
sauce. It may be served hot or cold.

The following are guidelines in selecting, preparing, and serving Hors d'oeuvre.

1. Cook food carefully and appropriately.

2. Season food well while keeping the original flavor.

3. Use food that are fresh and flavorful.

4. Cut in size small enough to eat in one or two bites.

5. Food should have pleasing, natural colors.

6. Choose food that fit the theme of the occasion.

7. Cold hors d'oeuvre are typically eaten with the fingers.

8. Hot hors d'oeuvre may require a plate and a fork or toothpick

Types of Hors d'oeuvre

Finger Foods and Crudités

Finger food itself is essentially self-contained that is, once the food is consumed, there should
be no bones, or picks, or skewers, or other.

items for the guest to discard Likewise, the individual items must be cut into an appropriate size
leaving the

fingers clean. Crudités is a type of finger food made from raw vegetable sticks and served with
dipping sauce.

Canapés

Canapés is a small, open-faced sandwiches. A traditional canapé is bread-based cut into

desired shapes with a spread, a filling, and a garmish. Nowadays, there are a lot of bases used
other than bread like crackers, vegetables, pastry dough, and tortillas.

Appetizers

Appetizers are food primarily intended as an introduction to a meal. While hors d'oeuvres are
served separately from the main meal, appetizers are traditionally its first course.

The following guidelines are helpful in preparing and serving

appetizers:

1. Keep the portion size appropriate

2. Be cautious in using seasoning.

3 Special attention to presentation must be given.

4. 5 Choose appropriate and edible garnishes.

Select garnishes to heighten appeal of the dish (flavor and texture).

6 Serve hot food hot, cold food cold.

Orange and Avocado Salsa

Ingredients

3 cups orange sections, chopped

¼ cup onion, minced

2 tablespoons fresh cilantro, chopped

1 tablespoon green pepper, chopped

2 teaspoons fresh lime or calamansi juice

½ teaspoon rock salt

1 avocado, peeled, diced

Procedure

Combine all ingredients in a bowl

Toss gently. Serve immediately.

Serves 10 (1/4 cup per serving)

NUTRITION INFORMATION:

Calories: 86

Carbohydrates: 13.5g

Fat: 3g

Protein 1.3g

In a Nutshell
*

Hors d'oeuvres and appetizers are the first impression the diner receives, thus these food items
must be prepared carefully and presented with special attention.

* The range of food and cooking techniques suited to prepare hors d'oeuvres and appetizers
pose a challenge to a cook's imagination and creativity.

Practical Activity

Choose one recipe each on fish or vegetables. How will you modify these recipes into an
appetizer?

Assessment

1. Describe the difference between hors d'oeuvres and appetizers. Show your explanation into a
graphic organizer.

2. Name five basic guidelines for selecting and preparing food to be served as hors d'oeuvres
and appetizers.

Lesson

Preparing Salads

Greens. Crisp. Refreshing.

Colorful. Light. Healthy.

These are all the words which come to our mind when we think of salads. They are nature's gift
to our health as well as in our table meal.

Salads are commonly featured in the entire menu-from breakfast to lunch to dinner. Sometimes
salad is used as accompaniment to another dish, an appetizer, or a main course.

The value of salad in our diet cannot be underestimated. Valuable nutrients such as vitamins
(e.g. A, B-complex, C) and minerals (eg potassium, calcium, iron), are mostly provided by
salads. They also add variety and interest to the diet.

Types of Salads
Green Salad

Green salads are made with a variety of greens and may be served on their own or used as
garnish or bed for other ingredients.

The following are the methods of preparing green salads

1. Wash the greens thoroughly. All greens, prepacked or pre washed, must be washed before
serving.

2. Dry the greens completely. Greens that are longer and the salad dressings cling best to it.
well-dried last.

3 Store cleaned greens in clean, dry containers Keep them refrigerated until ready to use. Avoid
stacking the greens for it may bruise the leaves.

4. Cut or tear the lettuce into bite-size pieces. The choice of cutting or tearing is a personal
choice. However, a manual tearing rather than cutting avoids discoloration, bruising, or crushing
of the leaves.

5. Dress the salad. Use appropriate dressing for the greens and its ingredients. Dressing serves
to pull all the flavors together. Use a lifting motion to toss the greens and dressing, coating the
greens completely but lightly

6. Garnish the salad. Choose appropriate garnish.

Composed Salad

Composed salads include a base or bed, a main item, a dressing, and a garnish. They are
usually arranged on the plate rather than tossing them together and often topped with croutons.

The following are guidelines in preparing a composed salad:

1. Arrange the ingredients carefully. Use contrasting colors, flavors, and textures to add more
interest to the salad

2. Prepare each ingredient of the dish well so it can stand on its own.

3. Repeat colors and flavors to add depth.

Vegetable Salad

In preparing a vegetable salad, follow these guidelines as each recipe requires:

1. Some vegetables are simply rinsed and trimmed

2. Some vegetables need to be peeled, seeded, and cut to its appropriate shapes

3. Some vegetables require an initial blanching while others must be fully cooked by boiling,
steaming, grilling, or roasting

4. Avoid combining some vegetables like broccoli or green beans with acid for the acid may
discolor the greens

5. Root vegetables like carrot and beets can be combined with a dressing while these
vegetables are warm for better flavor absorption

Potato Salad

Posatoes must be cooked completely but not overcooked. The classic potato salad is a creamy
salad, dressed with mayonnaise.

Fruit Salad

Handle fresh fruits carefully to keep them safe as you work and in the refrigerator.

1. Treat fruits that turn brown like apples, bananas, and pears with citrus juice.

2. Prepare the base from the least perishable fruits in mixed fruit salads. Highly perishable
fruits can be combined at the last moment or added as a garnish.

3.Use fresh herbs as flavoring and as garnish.

Washing Salad Greens

Take advantage of the fresh salad greens that come prewashed dunsealed plastic bags in
supermarket produce sections. As you be to expand your repertoire of salad ingredients, you'll
come to on the wide array of greens that need to be washed.

You can simply rinse most leaves with cold water. The easiest way is to run the tap in your
kitchen sink and hold a few leaves at a time under the stream of water or you can partly till a
sink with water and add the leaves. Swish them around with your hands then lift from the water
and drain.
When washing leaves such as spinach or kale, it may take several changes of water to rid them
of all the grit.

Make sure all greens are dry before using so that the dressing not get watered down. Pat dry
using a clean kitchen towel.

Handling and Storing Salads

The following basic guidelines will help retain the freshness and d quality of salad vegetables.

Avoid washing any vegetables before storing. Just pat it dry before storing, if damp.

To keep the crispiness of greens, roll up the salad greens in a damp cloth and refrigerate for 1
hour or until ready to serve.

Store salad greens in the vegetable compartment of the refrigerator If there is no more space in
the vegetable compartment, put it in a plastic bag or container and place it in the lower shelves.

Place all root vegetables in a well-ventilated dark place on a tack if it is time for cooking, scrub
them to remove all dirt sander running water

Wash all fruits and vegetables before peeling and cutting.

Salad Dressings

Choose the appropriate dressing that will suit your salad The Bavor of the dressing should be
appropriate to the ingredients of the alad. Vinaigrettes, mayonnaise-based, and dairy-based are
the three types of dressings

1. Vinaigrettes are made with oil and vinegar, use this versatile dressing as a marinade for
chicken, dressing for salad, or glaze brushed on vegetables before grilling

2. Mayonnaise-based are made by blending oil into egg yolks to make a thick sauce.

3. Dairy-based can either be thin (with cream or buttermilk) or heavy (with sour cream or
yogurt).

Classic Vinaigrette

Ingredients

3 tablespoons red wine vinegar

2 tablespoons onion, chopped

2 tablespoons Dijon mustard

teaspoon rock salt

teaspoon black pepper

6 tablespoons extra-virgin olive oil

Procedure

Combine first 5 ingredients

Gradually add oil and sto well wha

Serves 12 (1 tablespoon per serving)

NUTRITION INFORMATION

Calories: 63

Carbohydrates: 0.5g

Fat: 6.7g

Protein 0.1g

Balsamic Vinaigrette

Ingredients

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon onion, minced

teaspoon Dijon mustard

½ teaspoon sugar

teaspoon salt
Procedure

Combine first 4 ingredients in a bowl. Stir well with a whisk.

Stir in sugar and salt.

Serves 6 (1 tablespoon per serving)

NUTRITION INFORMATION:

Calories: 47

Fat: 4.7g

Carbohydrates: 1.0g

Protein: 0.1g

In a Nutshell

* Salads provide valuable nutrients like vitamins and minerals.

* Salads add variety and color making a simple meal interesting.

Practical Activities

1. Get a recipe of mayonnaise. Prepare a mayonnaise. Explain the procedure for preparing a
mayonnaise. What are the possible reasons of a broken mayonnaise and how can it be
repaired?

2. Evaluate the mayonnaise that you prepared.

Assessment

Complete the table below.

TYPES OF SALADS

DESCRIPTION

INGREDIENTS
PREPARATION

1.

2.

3.

4.

5.

Lesson

Preparing Soups

Spanish Gazpacho

Italian Minestrone Spicy Indian Soup

As the centerpiece of a meal, there is nothing as comforting as a bowl of homemade soup. With
the popularity of soups nowadays, there is an increasing nutrition consciousness and desire for
light or simple meals.

Soup can be served hot or cold. It can be an elaborate mixture of various seafood or simple
fresh herbs with vegetables. It can be a gourmet soup of various international cuisines. In the
end, soups are an easy, cheap, and versatile meal.

Soups

Soup, according to the dictionary (MW, 2004), is "a liquid food with stock as its base and often
containing pieces of solid food" Stock is a liquid food derived from simmering bones of meat,
poultry, and fish, and vegetables.

Classifications of Soups

Soups can be divided into three categories namely, clear, thick and special soups.

A. Clear Soups
All clear soups are prepared from clear broth or stock and without thickener Clear soups are
especially suitable for people seeking for low-fat food. Likewise, a variety of vegetable-based
soups are suitable for vegetarian menus

The following are the different types of clear soup

Broth and bouillon are simple, clear flavorful soups from simmered meats or vegetables without
solid ingredients.

2 Vegetable soup is a clear, seasoned stock or broth with the addition of one or more
vegetables, sometimes meat or poultry.

3. Consommé is a rich, flavorful stock or broth, undergone the process of clarification to make it
perfectly clear and transparent

B. Thick Soups

Thick soups are opaque and thickened by either adding a thickening agent or by puréeing one
or more of its ingredients.

1 Cream soups are soups that are thickened with roux or other thickening agents plus milk
and/or cream. Cream soups are usually named after their major ingredients such as cream of
mushroom soup or cream of asparagus soup.

2. Purées are soups that are thickened by puréeing one or more of their ingredients with or
without milk or cream added. This is usually starchy-based ingredients like potatoes.

3 Bisques are thickened soups made from shellfish with cream added.

4. Chowders are hearty soups made from fish, shellfish, and vegetables and usually with milk
and potatoes.

C. Specialty Soups

Specialty soups are soups that are native to a particular country or region. Specialty soups can
be distinguished by their unusual ingredients or methods used in preparing and cooking them.

Handling Soups

If hot soup will be served, serve it in a cup or bowl and if cold soup, serve it in chilled bowl.

2 Cook in small batches as well as with other food.

3. Heat small batches frequently to replenish the steam table with fresh soup.
4. Clear soups can be kept for longer periods if the vegetables are cooked separately.

5. If toppings will be added to the soup, do not overload the soup.

6. Soups are traditionally served with crackers or bread toast or stick

Gingered Carrot Soupote

Ingredients.

1 tablespoon olive oil

6 pieces large carrots, diced

1 piece onion, thinly sliced

2 pieces celery stalks, thinly sliced

3 tablespoons celery leaves, chopped

2 cups water

2 cups vegetable broth

1 slice whole wheat bread, torn into bits

½ cup nonfat evaporated milk

½ cup spring onion, thinly sliced

1 tablespoon ginger, grated

Procedure

Sauté onion, carrots, and celery.

Stir in the water, broth, and bread. Simmer for 20 minutes.

Transfer the soup, in batches if necessary, to a blender or food processor and purée until
smooth.

To serve hot:
Reheat the soup, add milk and green onions.

Stir in the ginger. Laddle into individual bowls.

To serve cold:

Pour into a large bowl. Stir in the milk, green onions, and ginger.

Cool to room temperature, cover, and refrigerate until chilled. Laddle into mugs.

Serves 6

NUTRITION INFORMATION

Calories: 105

Carbohydrates:

18g

Fat: 3g

Protein: 3g

In a Nutshell

Clear soups are best given to person on weight management or to sick person to enhance
appetite.

A liquid food, clear soup is prepared usually from a stock (meat or vegetables) is considered
comfort food.

Practical Activities

Research on consommé.

1. What are the most important characteristics of a good consommé?

2. Describe the process of clarification.

3. Why is it important not to boil consommé during clarification?

Assessment
1. Differentiate clear and thick soups. Give three examples for each.

2. In what order would you add the following ingredients to a vegetable soup during cooking? (1
to 5)

carrots, diced

onion, chopped

tomatoes, sliced

cabbage, shredded

cooked beef, diced

Chapter 3

Preparing Complements

Lesson

Preparing Vegetables

Whether you enjoy them raw or cooked, on their own, or as embellishments for other dishes,
vegetables and fruits offer a wide spectrum of pleasure. Of course, they provide nutrients, fiber,
and other substances with few calories to promote good health.

Vegetables are low in calories and fat-free. It provides a variety of vitamins and minerals, and
fiber. Moreover, vegetables contains phytochemicals, a known substance that can reduce the
risk of cardiovascular disease and some cancers. But in terms of eating well, don't forget their
huge contribution in adding flavors, textures, and colors to your meals. Both vegetables and
fruits can take the lead in soups, salads, and appetizers, as well as being used in breads and
even entrée dishes. Everyone must enjoy vegetables throughout the day

Vegetables in Season

The closer you are to the growing source, the fresher your produce will be. Look for the
following characteristics when you buy vegetables

brightly colored vegetables

2. blemish-free surfaces
3. regular shapes and sizes

4. leaves or greens should be crisp and free of wilting

Always buy fresh vegetables either for immediate use or later consumption. Long storage time
diminishes nutrient levels and taste Proper sorting of the vegetables must be done like removal
of the damaged parts.

Likewise, enjoy packaged vegetables when out of season. Excellent examples of frozen
produce are corn, peas, and lima beans. Some frozen vegetables that are processed quickly
after picking, offer more nutrients.

than less-than-peak condition fresh vegetables. Look also for canned vegetables without added
salt.

Storing Vegetables

1. Avoid washing vegetables if you are going to store them and make sure that they are dry.

2. Place root vegetables in a cool, dark place. Store other vegetables in the refrigerator.

3. Before cooking, wash vegetables well to remove dirt and pesticide residue

4. Wipe mushrooms clean with a damp cloth.

5. Since vegetable peel contains some nutrients and dietary fiber, it is advisable to leave edible
peels whenever possible.

Cooking Techniques

Vegetables must be cooked as quickly as possible to avoid loss of some vitamins. Likewise,
reserve the cooking water used for adding soups or making sauces.

Boiling and Steaming

Boiling and steaming are basic vegetable cooking techniques. Vegetables may be prepared to
the following stages of doneness: blanched, parcooked, and fully cooked. Boiled and steamed
vegetables can be served chilled, added to another dish, glazed in butter or oil, and used to
make a purée (soup).

To maintain the natural colors of the vegetables, follow these

simple steps:
1. Boil green vegetables uncovered to allow the natural acids to escape. Those acids can turn
the green pigment into dull olive or yellow-green.

2. Boil red and white vegetables with lid on. These colors need some acid in the cooking liquid
for the best color in the finished dish. Fruit juice or vinegar may be added if needed.

3. Yellow and orange vegetables are relatively stable and may be cooked with lid on.

Grilling and Broiling

Grilling and broiling techniques apply an intense heat that gives the vegetables its rich, bold
flavor.

Roasting and Baking

Roasting and baking gives vegetables its deep, intense lavor because of the dry environment of
the oven. Though some vegetables are cooked without added moisture, other vegetables
require additional moisture at the start of cooking

Sautéing and Stir-frying

Sautéing and stir-frying are used both for high moisture vegetables like leafy vegetables,
squash, and others. These techniques of cooking vegetables give a more flavorful combination
of aroma, tastes, and ingredients.

Deep-Frying

Deep-frying vegetables requires batter or breading to make perfectly fried, crisp vegetables.

Adding Flavor to Vegetable Dishes

The following factors affect the flavor, texture, and color while adding interest to vegetable
dishes:

1. Add seasonings like salt, pepper, herbs, and spices to vegetables before and after cooking.
Seasonings may be added to batter or marinades.

2. Add garnishes like sun-dried tomatoes, sliced cheeses, toasted nuts, and shaped hard-boiled
eggs.

3. Add enrichments like cream, milk, butter, and oil at the end of cooking time as finishing
ingredients.
4. Serve hot food hot, cold food cold.

Legumes

Legumes are frequently consumed and are used as alternatives to meat and poultry dishes. The
term legumes refers to a large family of plants whose seeds develop inside pods and are
usually dried for ease of storage.

Legumes are low in fat and with no cholesterol. Beans, dried peas, and lentils are best sources
of plant protein. They also provide nutrients, phytochemicals, and dietary fibers. All
supermarkets carry a selection of common legumes like white beans, lima beans, black beans,
chickpeas, or garbanzo beans.

Buying, Handling, and Storing Guidelines

1 Buy from a reliable source.

2. Purchase legumes recently dried, the newer the product, the quickly it cooks.

3. Look for a uniform size that will cook evenly.

4. Look for those legumes free of mold or other impurities.

5. Store at room temperature. Place in tightly covered jars away from heat, light, and moisture.

6. Sort carefully before use. Remove small stones or fibers along with any mishapen or
discolored items before cooking

7. Presoak large dried legumes before cooking. Beans and other large dried legumes such as
chickpeas and black-eyed peas require presoaking, a step that rehydrates them for more even
cooking. Once soaked, the beans are ready to cook. Split peas and lentils require no
presoaking.

8. For convenience, use canned legumes. Canned legumes don't require long simmering. Rinse
them well to eliminate the salt added during processing.

Herbs

Use fresh and dried herbs, the leaves and stems of a wide variety of aromatic plants to enhance
flavor and aroma of many dishes.

Buying, Handling, and Storing Guidelines

1. Choose fresh herbs. Avoid those with signs of wilting or discoloration. Add fresh herbs toward
the end of cooking for a final burst of flavor and color.

2. Buy dried herbs in small quantities or what you will use in a few months. Dried herbs lose
their flavor over time.

a. Add dried herbs in the earlier stages of cooking, crushing them first to release their
concentrated flavor.

b. When substituting dried for fresh, use about one third the amount.

3. Grow your own herbs. A small garden plot or planter box in your kitchen window will supply
you with most of the herbs you'll need.

Fresh Tomato Salse

Ingredients

2 pieces tomatoes, chopped

½ cup onions, chopped

2 pieces spring onions, minced

1 clove garlic, minced

piece jalapeno chile, seeded and minced

3 tablespoons cilantro/conander, chopped

3 tablespoons wine vinegar

Procedure

In a large bowl, stir together ingredients.

Serve now or refrigerate in a tightly covered container for up to 3 days.

Serves 2 (1 cup per serving)

NUTRITION INFORMATION:

Calories: 27
Fat: 0.5g

Carbohydrates: 5g

Protein: 0.5g

In a Nutshell

* Each cooking technique affects the flavor, texture, and nutritive value of the vegetables in
different ways.

* Purchasing quality vegetables, practicing proper handling and storage are essentials in
producing an appetizing and high-nutritive vegetable dish.

* Choose vegetables for their flavor, texture, and color when combining them with other
elements on a plate

Practical Activities

1. Practice blanching the three kinds of vegetables. Write your observation. Share to the class
your output

2. Visit a wet market in your community List at least twenty (20) vegetables available in your
area. Name the important uses of each vegetable in a menu.

Assessment

Write True on the line if the statement is correct and write False if the statement is incorrect.

1. Cook vegetables as quickly as possible.

2. Buy brightly colored vegetables and with blemish-free surfaces.

3. Short storage time diminishes nutrient levels and taste.

4. Place root vegetables in a cool, dark place.

5. All vegetables must be washed before storing.

6. Boil green vegetables uncovered to allow the natural acids to escape.

7. Deep frying and stir-frying are both used for high moisture vegetables like leafy vegetables.

8. Grilling technique applies an intense heat that gives the vegetables its rich, bold flavor.
9. Uneven size of legumes will make cooking even.

10. Add fresh herbs toward the end of cooking for its flavor and color.

Lesson

Preparing Sandwiches

Sandwiches are built from four simple elements-bread, a spread, a filling, and a garnish.

Variety is the key to appetizing sandwiches. Remember it is not only the flavor of the filling that
is important, but also the texture and moistness together with the type of bread and the sort of
spread used. For a change, try to eat breads made from rye, oatmeal, or mixed grain flour which
are also delicious and healthier than the usual white bread.

Types of Sandwiches

The following are the seven types of sandwiches:

1. Closed-faced sandwiches are made with two slices of bread.

2. Open-faced sandwiches are made with one slice of bread, similar to a canapé

3. Club sandwich or triple decker is made with three slices of bread.

4. Grilled sandwich is made by cooking the bread in a griddle until toasted.

5. Cold sandwich is also known as deli-style sandwich because of the ingredients added to it
such as sliced meats, vegetables, mayonnaise, or cheese

6. Hot sandwich is a type of sandwich added with hot filling like hamburger.

7 Finger or Tea sandwich is made on a special kind of bread, cut into shapes, and usually eaten
in one to two bites.

Basic Elements of a Sandwich

Bread

It is recommended that the bread must be thick and firm to hold the filling to be added. If to be
prepared in advanced, breads can be sliced and carefully covered to prevent drying.

Whole-grain health benefits

When combined with an overall healthy diet, the dietary fiber found in whole grains reduces
blood cholesterol levels and protects against heart diseases. According to the Philippine Heart
Association (PAHA), eating the right amount is what really counts. A good rule of thumb to
follow is to make at least half of all the grains eaten on a daily basis.

How will you know if a bread is whole grain?

1. Look for "100% whole grain" or "100% whole wheat" on a package. If one of the two isn't
there, check the ingredient list. The first ingredient should be "whole-wheat flour," "whole grain,"
"whole oats," or "whole rye" instead of "enriched"

2. Look for the Food and Drug Administration approved claim. It links consumption of whole
grains to a reduced risk of heart disease and some types of cancer.

What is a serving of bread?

Since some large breads like bagels and sandwich rolls can be equal to 4 or 5 servings, make
sure you know what is a proper portion size of grains. Use the examples below to guide you to
the breads that only count as 1 or 2 servings.

One serving size is equal to any of the following:

1 mini Bagel

1/2

1 slice

English Muffin

1/2

1/2

Bread

Hamburger bun

Hotdog bun

Vary the type of bread you use for sandwiches. Bread made from white flour doesn't have quite
as many nutrients or as much fiber from whole wheat flour which contains the whole of grain. If
it is not available, try white bread that contains added fiber.
Spread

The spread serves as a barrier to keep the bread from getting soggy. The spread is usually fat-
based like mayonnaise or butter. It adds moisture to the bread and holds it together as it is held
and eaten.

Some of the sandwich filling have the spread directly in the filling mixture, thus, there is no need
for additional spread when preparing the sandwich.

Examples of spread are mayonnaise, ketchup, mustard, butter, and spreadable cheeses.

Do not always opt for butter or a similar sort of fat to spread on bread. You can use your
creative imagination and choose an original spread that complements the flavor of your filling

Filling

The filling determines how all the other elements of the sandwich are selected and prepared.
Fillings may be cold or hot, extravagant or simple.

Examples of fillings are sliced cheeses, sliced roasted meats, grilled or fresh vegetables, grilled
or pan-fried burgers, sausages, fish, or poultry, and salads. Food wrapped in a parcel always
tastes twice as delightful especially

if the wrapping is edible. Examples of wrapping are flour tortillas, wheat flour soft wraps, and
rice flour pancakes. These are perfect wrapping ideas for savory fillings.

Garnishes

Garnishes become part of the sandwich's overall structure. Various ingredients like lettuce,
sliced tomatoes, sprouts, olives, and others can be used as garnish for sandwiches.

Sandwich Preparation

paring sandwiches The following are helpful tips in preparing

1. Have all ingredients at the right temperature.

2. Organize your mise-en-place.

3. Rearrange the working area if possible.

4. Prepare spreads prior to service.

5. Slice, toast, or grill breads prior to service if in large quantities.

6. Prepare and portion fillings and garnishes in advance.

7. Clean and dry lettuce or other greens in advance.

Grilled Chicken and Pineapple Sandwiches

Ingredients

4 pieces chicken breast, skinless, boneless, halves

½ teaspoon salt

½ teaspoon black pepper, ground

¼ cup calamansi juice

4 slices fresh pineapple

4 whole wheat hamburger buns, toasted

4 large fresh basil leaves

light mayonnaise (optional)

Procedure

Sprinkle chicken with salt and pepper evenly. Grill for 5 to 6 minutes on each side while
brushing occasionally with calamansi juice.

Grill pineapple 2 to 3 minutes on each side or until browned.

Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1
pineapple slice, and 1 basil leaf. Serve immediately.

Serves 4 (1 sandwich per serving)

NUTRITION INFORMATION:

Calories: 330

Carbohydrates: 30.5g
Fat: 4g

Protein: 43.4g

In a Nutshell

* Sandwiches are commonly prepared by mothers as snacks of their children.

* Various ingredients are now being used as filling or spread in making sandwiches.

Practical Activities

1. Choose a basic filling ingredient like tuna salad. Prepare as many types of sandwiches as
you can using the same filling but pairing it with different breads, spreads, and garnishes.

2. Make a creative output of your experience. Be ready to present in class.

Assessment

Complete the statement by providing the correct word/s on the line provided.

1-2. A sandwich always has bread, a filling, a a and

3. The bread must be thick and firm enough to hold the filling but not so that the sandwich
become dry.

4. Club sandwiches are also known as

5. The spread in the sandwich acts as a

6. is prepared by pressing the sandwich in cooking gadget until toasted and heated through.

7. Sliced tomatoes, cucumber, or lettuce are examples of a for a sandwich.

8. Cold sandwich is filled with dressed salads, vegetables, or cheeses. mayonnaise-

9. is a closed sandwich with a hot filling like hamburger.

10. Sandwiches made from a _____may not have the applied separately.

LESSON 3

Preparing Pasta
In many parts of the world, grains have been the most important source of nutrients and calories
to sustain life.

All grains-cereals, breads, rice, and pasta-are rich in complex carbohydrates and provide a
variety of nutrients.

Despite a common misconception that breads and pasta are fattening, these food are low in fat
and calories. Along with your daily meal, grains should form the foundation of your daily diet.
Choose whole grains frequently because they contain more fiber than refined grains.

Grains

Grains are the fruit and seed of cereal grasses (ACF, 2006) and cultivated for food. Grains
include rice and all wheat, oat, and rye products.

The following are the available forms of grains, meals, and flours:

1. Whole grains are grains that have not been milled.

2. Milled grains are polished to remove all or some of the germ, bran, and/or hull.

3. Cracked grains are whole grains that are milled into coarse particles.

4. Meals and cereals are milled to a finer consistency.

5. Flours are produced by milling grains into a fine powder.

Handling and Storing Grains

1. Select whole grain products as often as possible. Whole grains have not had their bran
removed by milling. Whole grains are better sources of fiber.

2. Store all grains at room temperature. After purchase, remove all grains and products, such as
dried pasta, from their packaging, then place in tightly covered containers and store in a
darkened place. Use grain products within one year of purchase.

Cooking Grains

Cook grains using various techniques that enhance flavors.

1. Toasting most grains before adding them to recipes brings out their nutty flavor.

2. Cook pasta in unsalted water just to al dente and tender but still chewy in texture.
3. Steam rice without butter to receive the benefit of the grain without added fat.

4. For extra body, add whole grains such as cooked brown rice or whole wheat bread crumbs to
ground meat or poultry.

Pasta

Pasta is a valuable convenient food-it can be stored, cooks quickly, and comes in various types,
sizes, flavors, and shapes.

A Guide to Pasta Shapes

Down through the centuries, Italian cooks have invented more than 400 pasta shapes. The
following are the various types of pasta and their descriptions.

1. Bucatini-hollow spaghetti-like rods, also called perciatelli

2. Farfalle - "butterflies" in Italian, also known as bow ties

3. Fettuccine "ribbons" in Italian, describing the long, flat noodles

4. Fusilli- "fuses" in Italian, short, twisted strands

5. Garganelli - small, ridged, and folded tubes

6. Gemelli - "twins" in Italian, describing the short, intertwined strands

7. Linguine - "small tongues" in Italian, long, thin, flat strands.

8. Macaroni-curved tubes, short to medium-short in length

9. Orecchiette- curved ear shapes

10. Penne "quill pens" in Italian, tube with angled ends resembling nibs

11. Rotelle medium twisted strands

Handling Pasta

Pastas are made from a number of different grains and flours. Some of these varieties are
flavored and colored with vegetables, herbs, or spices. Fresh pasta should be stored like in
storing other perishable goods.
Cooking Pasta

Follow these simple guidelines to make sure your pasta cooks perfectly every time:

1. Use enough water. For every 500 grams of pasta, you need 5 to 6 liters of water for the pasta
to circulate freely and cook evenly.

2. Use high heat. The water should come to a full, rolling boil before you add the pasta.

3. No salt please. There is no reason to add salt to pasta cooking water except to add
unnecessary sodium to the dish.

4. Al dente. Don't overcook pasta. It is done when it is tender but still firm to the bite. Test at the
earliest moment in the manufacturer's suggested cooking time by fishing out a piece or strand
with a slotted spoon, blow briefly to cool the pasta, then bite into it. If the pasta seems hard or
still looks white as its center, cook another minute or two before testing again.

Basil and Sun-dried Tomato

Fettucine

Ingredients

½ cup water or vegetable broth

ó pieces sun-dried tomatoes, cut into thin strips

2 teaspoons olive oil

2 garlic cloves, crashed

¼ teaspoon red pepper flakes

375 grams fettucccine or linguine

cup basil leaves, torn

2 tablespoons Parmesan cheese, grated

1 tablespoon bread crumbs

Procedure
In a small saucepan, boil the vegetable broth, water, sun-dried tomatoes, olive oil, garlic, and
red pepper flakes. Remove from heat, cover, and keep warm.

Cook the pasta until al dente or according to package directions.

Combine the pasta, broth mixture, and basil. Toss to combine and coat the pasta evenly with
the sauce.

To serve, divide among individual plates. Top each with an equal amount of the Parmesan and
bread crumbs.

For complement, pair this with a variety of steamed vegetables and a simple green salad.

Serves 6

NUTRITION INFORMATION:

Calories: 243

Carbohydrates: 45g

Fat: 3g

Protein: 9g

In a Nutshell

An excellent cooked pasta should be firm to the bite known as al dente.

As rice and other grain replacement, pasta dish is a carbohydrate-rich food.

Pasta dish may replace rice and other grains which is also rich in carbohydrates.

Practical Activity

Visit a grocery store. List the different types of grain and pasta. Make an album of your output
with complete details such as names, picture or illustration, description, and uses.
Assessment

Write True on the line if the statement is correct and write False if the statement is incorrect.

1. Grains include rice and all wheat, oat, and rye products.

2. Whole grains are polished to remove all or some of the germ, bran, and hull.

3. Cracked grains are whole grains that are milled into coarse particles.

4. Meals and cereals are milled to a finer powder.

5. Flours are produced by milling grains into a fine consistency.

6. Store all grains at room temperature.

7. Pasta is only made from grains.

8. Fusilli is also known as the "butterflies" or bow ties pasta.

9. Penne is a tube-type pasta with angled ends resembling nibs.

10. Cook pasta in unsalted water just to al dente.

Lesson

Preparing Sauces

Sauces are very versatile. Most sauces have more than one purpose in a dish. The following
are the various functions of sauces in

1. Sauces add flavor. Sauces either introduce complementary o contrasting flavors. In cooking,
choose a sauce with a selar base flavor to complement and intensify the flavor of the m item.
You may also choose a sauce that adds a comman flavor.

2. Sauces add moisture. A sauce can compensate for the drying effect of certain cooking
techniques like broiling, grilling, and roasting.

3. Sauces enchance appearance. With the sauce's luster and shem, it can enhance eye appeal
of the meal
4. Sauces improve texture. Garnish included in the many sauces adds texture to the finished
dish.

Choosing Complementary Sauces

Vinaigrette

Mixing olive oil and lemon juice is a short step in making vinaigrette. Vinaigrette is best known
as a salad dressing but vegetables also welcome its blend of fruitiness and acidity.

Vinaigrette: Blending Oil with Vinegar

1. Mixing seasonings and vinegar. Put salt and pepper in a bowl and pour in vinegar. Stir until
the salt has dissolved

2 Pouring in oil. Add about four or five times as much oil a5 vinegar, exact proportions will
depend on the acidity of the vinegar and your taste.

3. Blending the vinaigrette. Stir just long enough to mix and vinegar, excess beating would allow
volatile flavoring elements in the oil to escape.

Hollandaise sauce

Hollandaise sauce is prepared by beating butter into warmed ega volks. To combine with the
butter, the egg yolks must stay fluid Too much heat will curdle the yolks and cause the sauce to
separate into oily melted butter and granular pieces of egg. To minimize the risk of separation,
keep the heat low by making the sauce in a bain-marie

Basic white Sauce

Ingredients

30 grams butter

2 tablespoons flour

1 pint milk

salt

white pepper
freshly grated nutmeg (optional)

cream (optional)

Procedure

Melt the butter. Stir in the flour over a low heat for 2 to 5 minutes.

Pour in all of the milk, whisking constantly to blend the mixture smoothly. Reduce the heat to
very low, and simmer for about 40 minutes. Stir every so often to prevent the sauce from
sticking to the bottom of the pan.

Add white pepper and a pinch of nutmeg if desired; taste for seasoning.

Whisk again until the sauce is perfectly smooth, and add cream if you prefer a richer and whiter
sauce.

Serves 5( cup per serving)

NUTRITION INFORMATION:

Calories: 43

Carbohydrates: 2.4g

Fat: 3g

Protein: 1.6g

Tomato Sauce

Ingredients

750 grams very ripe tomatoes, chopped

I onion, diced

1 tablespoon olive oil

1 garlic clove (optional)

1 teaspoon chopped parsley

1 teaspoon mixed basil, marjoram, and thyme

1 to 2 teaspoons sugar (optional)

salt and freshly ground pepper

Procedure

Sauté onion until soft but not brown. Add the other ingredients and simmer for 20 to 30 minutes
or until the tomatoes have been reduced to a thick pulp.

Sieve. Reduce the sauce further, if necessary, to the required consistency. Season to taste.

Serves 4 ( cup per serving)

NUTRITION INFORMATION:

Calories: 48.75

Fat: 3.75g

Carbohydrates: 2.5g

Protein: 1.25g

Choosing an Appropriate Sauce

The following are some points to consider in selecting and serving sauces:

1. Brown sauces are suitable for red meats like beef and pork.

2. White sauces are suitable for white meats like poultry and fish.

3. Garnishes and other flavorings added must not empower the main dish.

4. Pair a cooking technique that produces flavorful drippings like in sautéing and roasting.

5. Choose a sauce that may be prepared in advance.

6. Keep hot sauces hot.

7. Add the sauce suitable to the texture of the food being served.

8. Serve an appropriate portion of sauce. There should be enough sauce for every bite of the
sauced food.
In a Nutshell

Sauces add flavor, improve texture, add moisture, and enhance appearance of dishes.

An appropriate sauce must match the flavor of the food with which it is paired.

Practical Activities

1. Prepare the basic sauce following the recipe in this lesson. Let your family members or
friends taste the sauce and evaluate.

2. Make a written output of your experience and their response.

Assessment

Enumeration. List the following items asked.

A. Four functions of sauce

1.

2.

3.

4.

B. Four main ingredients of vinaigrette

1.

2.

3.

4.

C. Six things to consider in selecting and serving appropriate sauces

1.

2.

3.

4.

5.

6.

Chapter 4

Preparing Entrées

Lesson

Preparing and Cooking Poultry and Eggs

Chicken is children's traditional and all-time favorite food. It is always popular especially when it
is baked barbeque-style or even just fried. Chicken is lean, flavorful, readily available, and
relatively inexpensive.

Poultry

Poultry refers to birds which have been domesticated for egg and meat as differentiated from
game, which are birds that have foraged for themselves, hence are more exercised, less tender,
and less fat (Hurtada et al, 1998).

Poultry offers two types of meat: light meat and the dark meat. The healthier of the two is the
light meat, which includes the breast, because it contains less saturated fat (about 50 percent
less) than the dark thigh, leg, and wing meat.

The dark meat is dark simply because those muscles are exercised more. In nonflying birds
such as chicken, the legs become dark while the breast meat stays light.

Healthy Choices

Ground Poultry
Poultry is an excellent alternative to beef, but not all ground varieties are the lean choices they
might seem at first glance. Regular ground poultry is a mix of white meat, dark meat, and skin,
which means it contains anywhere from 10 percent to 15 percent fat.

Light chicken meat will give you four ounces with 1.4 grams of saturated fat while dark meat will
give you four ounces with 3 grams of saturated fat. Thus, look for packages labeled "ground
chicken breast" - breast is the keyword that tells you it's lean.

Rotisserie Chicken

Rotisserie chicken are a convenient and healthy choice when the skin is removed. They're
options because most of the added sodium will be discarded with the skin. And as always, the
light meat is better for you than the dark meat.

Classification of Poultry

TABLE 6. Different types of chicken

TYPES OF CHICKEN

ESTIMATED WEIGHT

DESCRIPTION

Broiler

0.4-1.5 kilograms

7 to 12 weeks old chicken with flexible breast-bone cartilage and little fat content

Fryer

15-18 kilograms

14 to 20 weeks old chicken with flexible breast bone cartilage and little fot

Stewer

25-3 kilograms

1 year old mature female chicken with high fat content, less tender than roaster, and has non-
flexible breastbone cartilage

Capons
3 kilograms

castrated male chickens at least 8 months old with good fat covering and has tender and light
colored meat

Squabs

Rooster

Roaster

Less than kilogram

young chicks, four weeks old, have very tender meat with no fat

25-3 kilograms

mature male chicken over a year old with darker meat but more flavorful, less tender than the
fryer

1.8-2.5 kilograms

young chicken under 8 months of age, tender meat, soft, pliable, smooth textured skin, less
flexible cartilage

Notive

1-1.5 kilograms

mature female chicken which has been allowed to roam freely

Vantress

1-3.0 kilograms

those raised in cages and given special feeds

Each type of chicken varies in tenderness and according to the age at which they are
slaughtered. Younger chicken are more tender yet flavorful but with very little fat while older
chickens are tougher but have a more appetizing flavor and more fat.

Market Forms of Chicken

Poultry in the market is available live, dressed, drawn, bosales or in parts, chilled, and frozen.

TABLE 7. Market forms of chicken

MARKET FORMS OF CHICKEN

DESCRIPTION

Live

those in cages

Dressed

those available as whole without feathers, with head and found not eviscerated

Drown

those that are dressed but with pin feathers, head, and feet remondi eviscerated

Boneless

those which is dressed and drown but all the bones removed without destroying the shape of
the chicken

Poultry parts

breasts, drumstick, thigh, leg, wings, back, neck, feet and giblets

Fresh

refers to freshly slaughtered and not chilled

Chilled

refer to those cooled after slaughtered and kept ot-1°C

Frozen

refer to slaughtered chicken kept at - 12 deg * C for longer period of time

Selection and Handling of Poultry

1. Choose lean cuts. The leanest poultry choice is lean meat from the breast of chicken without
the skin. Skinless dark meat has almost twice the fat calories as white meat. Most stores carry
ground chicken and look for packages of ground breast meat. Lean cuts of chicken has less fat
than a package of mixed ground poultry that may contain the skin. Always choose the chicken
that is moist and agile, has good, clean scent, no signs of dryness, discoloration, bruises, or
blemishes.

2. Use fresh poultry within two days. Store poultry loosely wrapped in the coldest part of your
refrigerator. To freeze fresh poultry, wrap it in airtight freezer bags. Thaw frozen poultry in the
refrigerator before use. Bacteria can grow rapidly on poultry at room temperature

3. Avoid cross-contamination of other food. Before cooking rinse and pat dry all poultry piece.
Wash your hands and all utensils and surfaces that come into contact with raw poultry or its
juices before using them for other food products.

4. Cook poultry thoroughly before eating. To test poultry pieces for doneness, cut into thickest
part to see if the meat is cooked through to its center. Any juices should run clear. The meat
should show no sign of uncooked pink flesh.

Cooking Chicken

Recipes that call for cooked chicken are a wonderful way for you to use leftover roasted, grilled,
or broiled chicken.

If cooked chicken meat is not available, 500 grams of raw, skinless, boneless chicken breast will
give you 3 cups of shredded or chopped cooked meat.

1. The easiest way to cook the chicken is by poaching.

Into a saucepan, put enough water to cover the chicken completely. Bring to a boil, reduce heat
to low, add the chicken, cover, and poach until cooked through for 10 to 15 minutes.

2. If you don't plan to use the chicken immediately, refrigerate it in a tightly covered container in
its cooking liquid.

Pineapple Glazed Chicken Thighs

Ingredients

6 pieces skinless, bone-in chicken thighs

1 piece fresh ginger, sliced

cup pineapple juice

1 tablespoon light soy sauce

1 tablespoon sesame seeds

1 cup pineapple chunks

1 piece spring onions, thinly sliced

Procedure

Cook chicken and ginger, turning the chicken every few minutes until well browned on both
sides.

Pour into the pan mixture of pineapple juice and soy sauce and bring to a boil. Cook for 3
minutes.

Add sesame seeds and pineapple chunks. Cook while turning the chicken occasionally, until it is
opaque throughout and the liquid remaining in the pan has reduced to a glaze.

To serve, arrange the chicken, ginger and pineapple on a large platter. Spoon an equal amount
of glaze over each piece of chicken. Gamish with the green onions.

Serves 6

NUTRITION INFORMATION:

Calories: 169

Carbohydrate: 10g

Fat: 5g

Protein: 21g

Eggs

Egg is rich in protein and can be cooked in many ways. It can be a main dish or an accessory
ingredient in dishes from appetizers to dessert. Indeed, egg is a convenient food for any meal in
and out of the house.

Types of Eggs
Chicken egg and duck egg are the two most common types of eggs Because of their desirable
functional attributes, eggs and egg products are widely used as ingredients in many food
products. Likewise, these commercial, foodservice, and home use

Chicken eggs are commonly classified as refrigerated liquid, frozen, dried, and specialty
products. Egg products are categorized as refrigerated liquid egg products, frozen egg products,
and dried egg products.

1. Refrigerated Liquid Egg Products are egg products that are imported in metal or plastic
containers, polyethylene coated fiber or laminated foil and paper cartons, and hermetically
sealed polyethylene bags.

2. Frozen Egg Products are egg products that are used as ingredients by food processors.
These products contain egg yolk with salt, sugar or corn syrup added to prevent gelation or
increased viscosity during freezing.

3. Dried Egg Products are egg products are used primarily as ingredients in the food industry
and are not commonly sold directly to consumers.

Duck egg is preferred primarily because it imparts a darker yellow color to the finished product
than chicken eggs. Balut, penoy, and itlog na maalat or salted egg are the major product forms
from duck eggs.

Methods of Preparation

Soft and Hard-boiled Eggs

1. Cooking soft boiled eggs and hard boiled eggs should be simple and can be done by
covering the egg with just enough water in a pan and allowing it to sit in simmering water until
cooked.

2. Boiled eggs are used in salads, in pickled eggs, and in some dishes like relleno, embutido,
paella, pansit, and others.

Poached Eggs

Poached egg is prepared by dropping the egg into boiling water or flavored liquid. The water to
be used should be less than simmering when cooking the egg. To get the best result, use fresh
egg for poaching.

Fried Egg

Fried egg is the most common way to cook egg and is done by cooking the egg over medium
heat or low heat and to quickly but carefully flip it as soon as the bottom is cooked.
Scrambled Egg

In scrambled egg, a liquid, either milk or cream is added.

Custards

The gel structure of baked or steamed custard is the result of coagulated protein from the egg.
The number of egg yolk and the temperature applied greatly influences the texture and taste of
the finished product.

Mayonnaise

1. Egg yolk is an example of an emulsion, a fat in water type, which has the ability to hold
together two substances like oil and water.

2. One egg yolk can emulsify 2 tablespoons of vinegar in 1 cup of oil and can be done by these
simple steps:

a. Egg yolk is beaten to break up the fat into small droplets

b. Vinegar is added gradually then oil.

C The mixture thickens as the oil is transformed to droplets by beating.

d. As the oil is added, droplets of oil become more numerous, thus the interfacial area between
water (vinegar) and oil increases.

Handling and Storing Eggs

To maintain quality, eggs must be handled like any perishable goods like poultry and other
meats.

1. Proper storage and handling is critical for all egg products. Eggs must be properly
refrigerated. Avoid exposure to room temperature for more than 2 hours before cooking

2. Egg white solids that are kept dry can be stored at room temperature. Plain and unstabilized
whole egg can be stored from 1 month at room temperature up to 1 year at refrigerated
temperature.

3. Make sure stored egg in the refrigerator does not touch other food items and kept away from
cooked food.
4. When using egg as an ingredient, it may be necessary to bring the eggs to room temperature,
make sure it does not stay at room temperature longer than 4 hours, otherwise deterioration will
set in.

5. In any type of egg product, it must be stored properly and according to the producer's
recommendations

6. Once the egg product's container has been opened, it must be resealed tightly to avoid
contamination.

7. Fresh shell eggs may contain salmonella or other bacteria that can cause illness. Thus, it is
recommended to cook eggs in high temperatures to kill the bacteria.

8. Uncracked eggs can be contaminated because of its natural barrier. In case of cracked eggs,
transfer immediately the contents in a covered container and store in the refrigerator then use it
within 4 days.

9. Discard any eggs if an off-odor is detected. Off-odor however, can only be detected when the
shell is broken.

In a Nutshell

* Safe handling, storage, cooking, and serving of poultry and egg dishes must be practiced at all
times to avoid food contamination.

* Follow proper temperature in preparing and cooking poultry and egg dishes to prevent food
borne illnesses coming from salmonella (bacteria).

Practical Activities

1. Visit a wet market and observe how the vendors clean and handle the chicken.

a. List 5 different forms of chicken available in the market.

b. Make a diagram of a chicken and identify each part

C. Plan a specific menu where each part (identified in no. 2) is utilized or used in cooking.

d. Make an output and be ready for a class presentation.

2. Cook hard boiled egg and soft boiled egg List the steps used in preparing each recipe.

Assessment
A. Identify the word/s being referred to by the following statements:

1. It includes the breast for its less amount of saturated fat.

2. Its an excellent alternative to beef.

3. An example of an emulsion.

4. Preferred type of egg because of its darker yellow color.

5. To test for doneness, this part of the chicken is being cut to see if the meat is cooked through
to its center.

B. Match the market form of chicken in column A and its description in column B. Write the letter
of the correct answer on the line.

1 Fresh

2. Dressed

3. Boneless

4. Chilled

5. Live

6. Drawn

7. Frozen

a whole chicken without feathers and not eviscerated

b. dressed chicken with pin and is eviscerated

C. those in cages

d. dressed, drawn, without bones but the shape is intact

e. freshly slaughtered and not chilled

f those cooled after slaughtered and kept at -1°C

8. breasts, drumstick, thigh, leg, wings, back, neck, feet, and giblets

h. slaughtered chicken kept at -12°C for longer period of time.

Lesson

Preparing and Cooking Fish and Seafoods

Do you like fresh fish but not the "foul, fishy" smell?

Before cooking, rub the fish with some lemon or calamansi juice, then rinse under cold running
water. The acid in the juice will change the nitrogen compounds that give fish its characteristic
aroma, breaking them down and allowing them to be washed away

The same trick will work on your hands to eliminate odors after you've been preparing fish.
Simply rub your hands with a cut lemon, or splash them with some lemon juice, and then rinse
with cold water.

Fish

With the enormous variety of fresh fish available at supermarkets today, you can surely find a
fish to suit anyone's palate-from assertive salmon to subtle tilapia, from buttery halibut to meaty
tuna and beyond

Buying Fish

The following are signs to look for in buying fish

1. Whole Fresh Fish

a Shiny skin

b. Tightly adhering scales

C Bright, clear eyes

d. Taut flesh that springs back when pressed

e Cherry-red, not brownish, gills

f. Saltwater fish should smell briny

8 Freshwater fish should smell like a clean pond

2. Fresh Fillets or Steaks

a. Translucent-looking fillets with a pinkish tint

b. For color-type fish, flesh should appear dense without any gaps between layers.

C If wrapped in plastic, the package should contain little or no liquid.

3. Frozen Fish

a Shiny, rock-hard frozen fish with no white freezer-burn spots, frost, or ice crystals

b. Choose well-sealed packages from the bottom of the freezer case that are at most three
months old.

Storing Fish

1. Buy fish on your way out of the store, take it directly home, and cook or freeze it within 24
hours.

2. Place the fish in the coldest part of the refrigerator and get it only when you are ready to cook
it

Cooking Fish

In cooking fish, whether baking, broiling, grilling or poaching, the culinary rule of thumb is to
cook fish for 8 to 10 minutes per 1 inch (2.5 centimeters) thickest point.

Testing for doneness:

1. Prevent the fish from being overcooked as well as losing the moist and tender texture by
testing for its doneness.

2. Use the tip of a small sharp knife to make a slit in the fish. The flesh should flake easily and
appear opaque at its center.

Seafoods

Shellfish such as shrimp, lobster, and crab contain relatively large amounts of cholesterol.
Ninety grams of cooked shrimp contains 165 milligrams of cholesterol, although these seafoods
contain just 1 gram of fat per serving and only a trace of saturated fat.
In most people, blood cholesterol levels are influenced more by saturated fat than by dietary
cholesterol, for this reason, shrimp, lobster and crab fit easily into a heart-healthy diet.

Handling and Storing Seafoods

1. Buy from a reliable source

a. Whether it's a supermarket or a specialty fish market, a reputable seafood retailer carries a
variety of quality fish and shellfish items.

b. Avoid "fishy" smelling seafood; smell clean

C. The surface of good seafood will look moist, bright, and lustrous

d. Free of any dry spots and discoloration

2. Keep seafood cold

a Securely wrap fresh shellfish in a plastic bag or moisture-proof paper in the coldest part of the
refrigerator.

b. Use fresh fish within 2 days and preferably 1 day of purchase

C Store frozen seafood up to 3 months.

d. Defrost frozen seafood in the refrigerator just before cooking.

Cooking Seafoods

Take care not to overcook seafoods. As a general rule, allow 10 minutes of cooking time for
every 1 inch (2.5 centimeters) of thickness for medium.

To test for doneness, use the tip of a small, sharp knife to cut into the flesh, which, while still
appearing moist, should separate into flakes and opaque throughout except for salmon and
tuna, which may be cooked medium-rare). Cook frozen fish within 1 day of defrosting.

For the largest shrimp, there's neither danger nor distaste in leaving the thin black line (vein)
right where it is. Shrimps can be deveined by peeling the shell, then cutting a slit along the back,
and finally, removing the dark vein.

In a Nutshell

*Carefully inspect for the following signs of freshness of fish-bright, clean eyes, shiny, well-
attached scales, and bright pink or red gills.
*Fish and seafoods are naturally tender, thus prevent overcooking causing to toughen the
product and dries it out

Practical Activities

1. Visit a supermarket or a wet market in your community. Make an album on the different
market forms of fish. Describe each type and the various ways of preparing or cooking the fish

2. Read on deboning fish. Practice deboning bangus.

Assessment

Write True on the line if the statement is correct and False if the statement is incorrect.

1. Freshwater fish should smell like a clean pond.

2. Flesh of the fish should appear light without any gaps between layers.

3. Keep the fish as cold as possible until you're ready to cook it.

4. In cooking fish, cook fish for 8 to 10 minutes per 1 inch thickest point.

5. Choose well-sealed packages from the top of the freezer case.

6. Seafoods contain 10 grams of fat per serving

7. The surface of good seafood will look moist and dull

8. In keeping seafood cold, securely wrap fresh shellfish in a plastic bag or moisture-proof paper
then put it in the coldest part of the refrigerator.

9. The flesh should flake easily and appear opaque at its center, when testing for doneness.

10. Use fresh fish within 6 days upon purchase.

Lesson

Preparing and Cooking Meats

Should you avoid eating red meat?

Some health experts recommend eating less red meat to reduce the risk of high cholesterol
because it was considered to be high in fat, particularly saturated fat.

Saturated fats are considered to be "bad" cholesterol and responsible for increasing the risk of
coronary heart disease. However, it is best to choose and eat lean cuts of meat and trimming off
any visible fat will help in reducing the saturated fat content of the meat

The protein in meat is nutritionally complete. They are also good sources of iron, zinc, vitamin
B-12 and niacin. Meat also contains small amount of omega-3 fats, which help to keep the heart
healthy, especially in people with heart problems.

To control saturated fat while still enjoying red meat

1. Choose lean cuts of meat, that is, loin or round cuts, with least marbling. Remember that the
amount of fat in the meat depends on the amount of marbling or the fats in between the meat.

2. Remove the fat to avoid adding of fat into the meat during cooking.

Handling and Storing Meats

Market forms of meat are those cuts that are readily available for sale. The carcass of the
animal is cut into appropriate pieces and parts Likewise, pink meat is a sign of freshness.

Meat must be inspected and ensure that the following criteria are met

1. Source of animals are operated in accordance with the appropriate standards set by the
government

2. Animals are disease-free

3. Meat is wholesome and fit for human consumption

4. Avoid meat that is heavily marbled

A heavy marbled meat means more fat. Thus, check labels and purchase those with low
amount of marbled meat Remove all the visible fat before cooking.

5. Keep the meat in the refrigerator

Place the meat in the coldest part of the refrigerator while still in its original packaging. Have a
separate container for different cuts like consume whole cuts within 3 to 4 days, while the
ground meat can be used within 2 days of purchase. However, thaw the meat inside the
refrigerator.
Cooking Meat

Cook meat thoroughly. Cook ground beef medium to well done. Cook pork to medium to well
done, still moist but with just a hint of pinkness. Cut the meat into small pieces and combine it
with thinly sliced raw vegetables or cooked puréed vegetables to add moisture and body and
extend small quantity of meat.

To test for doneness, check thin cuts or small pieces of meat and simply by cutting into a
sample.

The following are some ways for keeping red meat healthy:

1. Choose lean cuts and remove visible fat before cooking.

2. Choose for a low-fat cooking method and avoid adding any extra oil or fat.

3. Choose for fresh rather than processed meat. Fresh meat are often lower in fat and usually
contains less salt.

4. Stick to small portions.

5. In serving meat dish, serve it with plenty of vegetables and high in fiber and starchy
ingredients.

In a Nutshell

Meats can be kept for several days without losing their quality if stored at the proper
temperature.

Select, handle, and cook meats properly to retain its flavor and nutritional value.

Practical Activities

1. Research on the different names and cuts of meats. Describe each cut and how each cut is
being cooked in different dishes.

2. Visit the Bureau of Animal Industry (BAI) and the National Meat Inspection Safety (NMIS)
offices. Interview the officers on their guidelines on grading, receiving, and inspecting meat for
sale in the market.

Assessment

Enumeration. List the following items asked.

A. Three standards in inspecting the meat

1.

2.

3.

B. Four ways for keeping red meat healthy

1.

3.

4.

Unit

THE PHILIPPINE TOURISM INDUSTRY

Chapter 1

Introducing Tourism in the Philippines

Chapter 2

Understanding

Travel Management

this unit, the learner will be introduced to lounam in the Philippines. They will leam the historical
development of tourism, the government and private sadors of the Philippine tourism industry
the different Sourism services, and its offractions and activities

The students will also be able to leam and understand The comprehensive management
services that will mable them to be more knowledgeable in thi Non scheduling to shaping
corporate all.

Chapter 1
Introducing Tourism in the Philippines

The lessons in this chapter will provide the students the knowl edge and skills on how to
promote Tourism in the Philippines so that more tourists will come and visit our country. It is in
this light that they will be given the opportunity to know the tourism's origin, the different
services it offers and the attractions and activities of the industry.

Through the top-ics in this chapter, the students will be able to nurture the gift of lov ing one's
native land and in this way they will surely share all these to those people who love to travel and
include our country, the Philippines, as one of their destinations.

Lesson 1

Learning the Historical Development of Tourism

Lesson 2

Understanding the Philippine Tourism Industry

Lesson 3

Identifying Tourism Services

Lesson 4

Introducing the Attractions and Activities Industry.

Lesson 1

Learning the Historical Development of Tourism

History of Tourism in the Philippines

Tourism in the Philippines started as a private initiative to promote the country as a principal
travel destination and a public initiative when the Philippine Tourist and Travel Association was
organized in 1950. It was followed by the creation of the Board of Travel Industry in 1956 by the
Philippine Congress.

The development of tourism in the Philippines began with the creation of different
establishments to oversee the growth of tourism in the country:

1972+
Department of Trade and Tourism was established.

Philippine Tourism Commission was created under the unified Trade and Tourism Department.

President Ferdinand Marcos created a new cabinet-level Department of Tourism (DOT) splitting
the Department of Trade and Tourism into two separate departments

The Philippine Tourism Authority (PTA) and the Philippine Convention Bureau (PCB) were
created.

The Department of Tourism was renamed Ministry of Tourism.

Department of Tourism was reorganized under Executive Order Numbers 120 and 120-A signed
by President Corazon Aquino.

The Philippine Convention Bureau was renamed the Philippine Convention and Visitors
Corporation.

The Department of Tourism under the leadership of Richard Gordon initiated a tourism
promotion project entitled "Visit Philippines 2003."

1986

2003

The passage of Republic Act No. 9593 or the Tourism Act of 2009 was the latest improvement
in the tourism industry.

2009

Source: Department of Tourism (Philippines)-Wikipedia, the free encyclopedia

Tourism is one of the major contributors to the economy of the Philippines with 5.9%
contributions to the country's Gross Domestic Products (GDP) in 2011. The Philippines is an
archipelago with 7, 107 islands. The country is blessed with natural resources which has been
the main tourist attraction of the Philippines. The beautiful beaches, high rising mountains,
rainforests, islands, recreational and sports areas like diving spots serve as the most popular
tourist destinations.

The survey conducted in 2010 showed that South Korea got the biggest source of visitors to the
Philippines. In 2013, a total of 1.17 million South Koreans visited the country followed by the
United States, Japan, China, Australia, and Taiwan. In the same year, the country was visited
by 4, 681,307 tourists.
The tourism industry in the country prospered in 1970s and early part of 1980s. But it showed a
decline in the mid 1980s with the average length of tourist stay from 12.6 days in earlier years to
8.9 days in 1988. Tourism growth in the Philippines became slower in 1987 than in other South
Asian countries.

The chart below shows the number of tourists who came to the country:

YEAR

TOTAL NUMBER OF TOURISTS

TOURIST GROWTH

1992

1.2 million

record high compared to 1989

2000

2.2 million

showed an increase in number of tourists

2003

2.8 million

29% growth

2007

3.4 million

20% growth

2010

3.5 million

showed increase

2011
3.9 million

11.2% increase

2012

4.2 million

showed a big increase after the marketing campaign titled "It's More Fun in the Philippines"

Source: Department of Tourism (Philippines), Tourism Statistics

Tourism Industry Employment

According to the National Statistical Coordination Board, the tourism industry employed 3.8
million Filipinos or 10.2% employment in 2011. The thrust of the Aquino Administration to
employ 74 million people by 2016 was so massive because it will contribute a lot to the nation's
Gross Domestic Products or GDP.

In a Nutshell

* Tourism in the Philippines started as a private initiative to promote the country as a principal
travel destination

* Tourism is one of the major contributors to the economy of the Philippines with 5.9%
contributions to the country's Gross Domestic Products (GDP) in 2011.

* The Philippines is an archipelago with 7, 107 islands. The country is blessed with natural
resources which has been the main tourist attraction of the Philippines.

Practical Activities

1. Make a research on the various offices of the Department of Tourism with the name of its
officials and heads.

2. Interview one of the bureaus' officers and ask their functions and responsibilities.

Assessment

Complete the statement by writing the missing word/s.

1. Some people travel for pleasure. while others travel for

2. Tourism is one of the major contributors to the of the Philippines with 5.9% contributions to
the country's Gross Domestic Products (GDP) in 2011.

3. The survey conducted in 2010 showed that got the biggest source of visitors to the
Philippines.

4. The Department of Tourism was renamed

5. The Department of Trade and Tourism was established in….

Lesson 2

Understanding the Philippine Tourism Industry

The government sector plays an important role in the Philippine Tourism Industry. It is
responsible for the formulation of tourism policies and provides guidelines for the development
of different destinations. It also regulates the industry, helps and works with other government
agencies.

The sector has two subdivisions and these are the national government entities and the local
government units. The government agencies that are directly involved in the tourism industry
are the Department of Tourism (DOT), the Philippine Convention and Visitors Corporation
(PCVC), the Philippine Tourism Authority (PTA), and the Municipal, City and Provincial Local
Government Units (LGUs).

1. Department of Tourism is the national government organization with a primary role of

overseeing the tourism industry of the country. The department was established in 1973 by the
virtue of Presidential Decree No. 189 and reorganized by Executive Order No. 120 in
accordance with Article II, Section 1 and Article III of the Freedom Constitution of 1986. It has
the following primary obligations:

a. To help in coordinating with other agencies the plans and actions of different government
means in tourism matters;

b. To perform the government's responsibilities arising from treaties, agreements, and other
commitments on tourism and travel; and

c. To provide public sector services to the tourism industry and in creating standards and
collection of statistics in tourism matters.

The Department of Tourism is headed by a secretary, three undersecretaries, and one assistant
secretary. They perform specific function.

Secretary of Tourism
Asistent Sectory for Intermed Services

National Parks Developme Committee

Philippine Common and Vettes Coporation

Philippine Touton Authenty

Foundation loc

FIGURE 5.1. Department of Tourism Organizational Structure

Some DOT

The Internal Services is the responsibility of the assistant secretary which provides staff advice
and assistance on the following:

1. Financial and Management Service-budgetary, financial, and management matters which

may be assigned or delegated by the secretary.

2. Administrative Service personnel information, records communications, supplies, equipment

security, and other custodial work which may be assigned or delegated by the secretary.

3. Legal Service legal matters which may be assigned or delegated by the Secretary

Assistant Secretary for Internal Affairs

Legal Services

Administrative Services

Financial and Management Serences

Documentation and Litigation Division

Legislative and Research Division

Personnel Division

General Services Divesion

Budget Divisaon
Accounting Divesion

Electromic Dato Processing Division

Divesion

FIGURE 5.2. Organizational setup of DOT's Internal Services.

Tourism Promotions

The Bureau of Domestic Tourism Promotions, the Bureau of International Promotions and the
Bureau of Tourism Information are the Undersecretary for Tourism's Promotion responsibility.

Undersecretary for Tourism Promotions

Bureau of Demestic Tourism Promotions

Bureau of International Tourism Promotions

Bureau of Tourism Information

Domestic Markat Planning Division

International Market Planning Division

Publication and Circulation Division

Special Events Division

Overseas Offices Division

Media and Press Relations

FIGURE 5.3. Organizational Setup of DOT's Tourism Promotions

Source: DOT

The main functions of the following bureaus are:

1. Bureau of Domestic Tourism Promotions

Organize and coordinate programs of public relations, promotions, and publicity; encourage
domestic tourism and overseas visitors to travel throughout the Philippines
2. Bureau of International Promotions

Provide support to the private sector in its international campaign

3. Bureau of Tourism Information

Promote a continuing wholesome and informative relationship between the department and the
traveling public

Source: DOT

Tourism Services and Regional Offices

The undersecretary for these offices is responsible for the office of Tourism Standards and all
Regional Offices.

Undersecretary for Tourism Services and Regional Offices

Office of Tourism Standards

National Capital Region

Regional Offices

Standards Development Division

Tourism Security Division

Accreditation Division

Tourism Ancillary Services Division

FIGURE 5.4. Organizational Setup - DOT's Tourism Services and Regional Offices

Source: DOT

The main functions of the following offices are:

1. Office of Tourism Standards

Approve the construction standards of tourism-oriented establishments including hotels, resorts,

inns, motels, and other related facilities and services, prescribe information reporting on
purchase, sale or lease of accredited tourism-oriented facilities and ensure a harmonious,
positive, and constructive development of the tourism industry.
2. Regional Offices

Implement laws, policies, plans, programs, rules, and regulations of the department, and
coordinate with other departments, bureaus, agencies, including the local government units.

Planning Product Development and Coordination

Just like other offices and agencies, the Undersecretary is responsible for the following:

1. Office of Tourism Development Planning whose main function is to formulate plans and
policies for the development of the tourism industry, including, but not limited to national tourism
plans and the identification of master physical plans for tourism zones within the country.

2. Office of Product Development whose function is to develop and conceptualize new products
which can lead to the enhancement of tourist sites and facilities.

3. Office of Tourism Coordination who usually initiates and coordinates with all sectors, both
government and private, the development of the national tourism plans and policies.

Undersecretary for Planning, Product Development and Coordination

Office of Toursm Development Planning

Policy Formulation & Evaluation Division

Product Design Division

Product Research Division

Office of Product Research and Development

Community Development Division

General Services Division

Electronic Data Processing Division

Office of Tourism Coordination

Intra-Government Liaison Division

Local Community Coordination Division

Industry Coordination Division

FIGURE 5.5. Organizational Setup - DOT's Planning, Product Development, and Coordination

The Philippine Convention and Visitor's Corporation (PCVC) serves as the marketing arm of the
Department of Tourism. It has the following functions:

1. To promote the Philippines as a tourist and a convention and incentive travel destination

2. To coordinate and provide assistance to tourist associations, local government units, local
tourist councils and nongovernmental organizations with respect to tourism marketing and
promotions

3. To work with the private sector in the planning and implementation of its marketing activities

4. To support socio-cultural oriented projects that help increase employment, promote

environmental consciousness, and heighten cultural awareness.

Board Membership

1. Secretary of Tourism-Chairman

2. The Head of Office, United Nations and International Organizations, Department of Foreign
Affairs

3. The Governor of the Central Bank of the Philippines, or his duly authorized representative

4. The President of the Philippine Airlines, or his duly authorized representative

5. The elected representative of the paying members belonging to the travel trade sector

6. The elected representative of the paying members belonging to the congresses and
conventions sector

7. The Undersecretary for Tourism Promotions, Department of Tourism

8. The General Manager, Philippine Tourism Authority

9. The PCVC Executive Director (ex-officio member)

Foreign Offices Almit

Executive Director
Advertising and Publications Department

Deputy for Travel and Trade

Deputy for Conventions and incentive Travel

Deputy for Corporate Affairs

FIGURE 5.6. Organizational Setup - Philippine Convention and Visitor's Corporation

Source www.dotpevc.gov.sh

The PCVC has distinct units namely:

1. The Travel Trade Units who takes charge of the marketing activities to promote the
Philippines as a tourist destination among travel agents, tour operators, and other travel-related
institutions

2. The Conventions and Incentive Travel Unit deals with marketing activities on event planners,
meeting organizers and other entities that provide travel incentives to their constituents.

3. The Corporate Affairs Unit provides support service to the management and marketing units
of PCVC

4. The Foreign Offices Unit oversees and monitors the operations of the offices maintained by
PCVC in selected markets abroad.

The Philippine Tourism Authority (PTA) was created on May 11, 1973 under P.D. No. 189 as
amended by P.D. 564. It implements policies and programs of the department which deals with
the promotion and supervision of tourism projects in the Philippines.

BOARD OF DIRECTORS

Office of the General Manager

Board Secretariet

Internal Audit Office

Office of the Legal Counsel

Administrative Sectur

Infrastructure Sector
Planning and Management Service Office

Finance Sector

Operations Sector

FIGURE 5.7. Organizational Setup - PTA

Source www.philtourism gov ph

The functions of the PTA are to develop priority areas such as areas with very large tourism
potentials, to operate, maintain, and promote facilities solely owned or through joint ventures, to
provide technical and financial assistance to qualified tourism projects with guidelines to be
evaluated and recommended by the Corporate Planning Department, and to generate revenues
to fund national and corporate development undertakings.

The two P'TA offices which are directly involved in the provision of tourism products and
services are:

1. Planning Product Development and Coordination Office

2. Tourism Sales, Marketing, and Promotions

The Local Government Units regulates the establishment, operation and maintenance of cafes,
restaurants, beerhouses, and other similar establishments including tourist guides and
transports.

MUNICIPALITY

PROVINCE

CITY

1. Development of Tourism facilities

Tourism development and promotion programs

All municipality and province powers

2. Development of tourist attractions

3. Acquisition of tourism equipments and facilities

4. Regulation of tourism business concessions and security services

FIGURE 5.8. The Powers of the LGU in Tourism

Source: Local Government Code of 1991

The Private Sector

The private sector has six principal industries which are directly involved in tourism:

1. The Transportation Industry - land, sea, and air travel

2. The Hospitality Industry-hotels, resorts, inns, motels, lodging/pension houses, hotels, and
apartments

3. Food and Beverage services, and discos restaurants, travel/institutional food

4. The Activities and Attraction Industry parks, clubs, dive shops, museums, theaters

5. The Travel Trade - tour-guides, operators, travel agents

6. Other Private Sector Entities.

In a Nutshell

* The government sector is responsible for the formulation of tourism policies and provides
guidelines for the development of different destinations. It also regulates the industry, helps and
works with other government agencies.

* Department of Tourism is the national government organization with a primary role of

overseeing the tourism industry of the country.

* The Philippine Convention and Visitor's Corporation serves as the marketing arm of the
Department of Tourism.

* The Philippine Tourism Authority implements policies and programs of the department which
deals with the promotion and supervision of tourism projects in the Philippines.

The LGU regulates the establishment, operation and maintenance of cafes, restaurants,
beerhouses, and other similar establishments including tourist guides and transports.

Practical Activity
Research on one of the national agencies indirectly involved in the tourism industry. Explain its
products and services.

Assessment

Answer the following questions briefly but sensibly:

1. What are the government agencies that are directly involved in the tourism industry?

2. Why are some national government units indirectly involved in the tourism industry?

3. What are the six private sector principal industries directly involved in tourism?

4. When was the Philippine Tourism Authority created?

5. What is the marketing arm of the Department of Tourism? Give its functions.

Identifying Tourism Services

There are different tourism services that showcase the attraction and the beautiful culture of the
Philippines. Its main objective is to motivate and encourage tourists to come and visit the
country and take advantage of the premium tourism experience that the country offers.

Tourism Office offers services to interested tourists such as provides general information and
guidelines on travelling to the Philippines, promotes well-known Philippine destinations,
activities, and different events in the country, coordinates with travel agents and airlines that sell
and promote Philippine tourism packages, coordinates and works with members of the media
who conducts coverage on Philippine Tourism; and provides information and assistance for
Philippine Tourism investment opportunities.

Department of Tourism

Department of Tourism (DOT) is the principal government agency in charge with the
responsibility of promoting and developing tourism as a leading socio-economic activity to
generate foreign currency and employment, as it gives benefits to both the private and public
sectors.

Structure

Office of the Secretary

Functions:

1. Provides leadership, direction, and substance to the overall operation.

2. Formulates policies, plans, programs, rules, and regulations.

3. Reviews and evaluates the performance of the Tourism Master Plan.

4. Advises the President on all matters pertaining to tourism program of the country.

Tourism Promotion Sector

Functions.

1. Promotes the Philippines as a tourist destination domestically and internationally.

2. Plans marketing and promotional activities such as information dissemination, public

relations, special eve tourism-related programs. events, and other

3. Supervises the overseas field offices to enhance tourism development and promotion
program of the DOT in the international field.

Tourism Services and Regional Office

Functions:

1. Sees to it that visitors/tourists will have a pleasant entry, stay, and exit.

2. Monitors tourist establishments to make sure that the facilities and services are operated and
maintained according to international norms.

3. Supervises DOT's regional operations to implement the policies, plans, programs, and
regulations of the DOT.

4. Maintains delivery of efficient and effective frontline services.

Planning, Product Development, and Coordination

Functions:

1. Formulates and updates the Tourism Master Plan and other component programs.

2. Monitors the effective implementation of the Tourism Master Plan.

3. Develops and conceptualizes new products and investment opportunities to enhance tourist
sites and facilities.
Internal Services Sector

Functions:

Ensures the smooth and legal functioning of the operations of the DOT in the following areas:

a. personnel management

b. human resources development

c. general services administration

d. computerization and information technology services

e. budgetary

f. financial and management services

g. investigatory and advisory services

Philippine Tourism Links

Philippine tourism has other links to provide information and services.

1. Tourism Campaign to inform people that "It's More Fun in the Philippines." This global
campaign was launched on January, 2012 by the Department of Tourism to raise awareness of
the country as tourism destination. Because the financial resources were limited, the DOT relied
on heavily on social media motivating the Internet users to upload pictures/photographs of well
known and less popular Philippine destinations. This campaign caught the attention of
international media resulting to high numbers of tourist arrivals.

2. Low Cost Carriers continue to increase flight frequency to popular destinations offering new
flights from Manila. Tourism industry continues to benefit from the expansion of international
and domestic routes even though these low cost carriers focused on secondary airports such as
Cebu, Iloilo, and Clark. The result was overwhelming that the inbound and domestic tourism
flows saw double digit growth during 2012.

In a Nutshell

* Department of Tourism (DOT) is the principal government agency in charge with the
responsibility of promoting and developing tourism as a leading socio-economic activity to
generate foreign currency and employment, as it gives benefits to both the private and public
sectors.
The Department of Tourism has five structures namely: Office of the Secretary, Tourism
Promotion Sector, Tourism Services and Regional Office, Planning, Product Development and
Coordination, and Internal Services Sector.

* Tourism Campaign informs people that "It's More Fun in the Philippines" This global campaign
was launched on January, 2012 by the Department of Tourism to raise awareness of the
country as tourism destination.

* Low Cost Carriers continue to increase flight frequency to popular destinations offering new
flights from Manila.

Practical Activities

1. Conduct a research on how one can avail of "low cost carriers" or "promo fares" from different
local airlines.

2. Research and name the officer-in-charge of the different offices of the Department of
Tourism.

Assessment

Match column A with column B. Write the letter of the correct answer on the line.

1. Tourism Promotion Sector

2. Internal Services Sector

3. Planning, Product Development, and Coordination

4. Office of the Secretary

5. Tourism Services and Regional Services

a ensures the smooth and legal functioning of the operations of the DOT

b. promotes the Philippines as a tourist destination domestically and internationally

C. provides leadership, direction and substance to the overall operation

d. formulates and updates the Tourism Master Plan and other component programs
e. sees to it that visitors/tourists will have a pleasant entry, stay, and exit.

Lesson

Introducing the Attractions and Activities Industry

Aside from being the most diverse archipelago in Asia, the Philippines is rich in history. The fact
that our country is fortunate enough to be blessed with different places to visit and see, still
many people love to discover the historical origins of our country.

The Philippines is located at the eastern edge of Asia and has more than 7, 107 islands which
are occupied by sociable locals and numerous indigenous tribes. From original beaches and
remarkable natural wonders to beautiful historic sites, the Philippines has so many exciting
things to offer for the tourists to see and behold

The attractions and activities industry is also referred to as the recreation, entertainment, or the
best places to spend one's leisure time with such as parks, shopping malls, night clubs,
restaurants, and the like. Other attractions which provide entertainment and convenience to the
travelers include museums, cultural villages, disco houses, and dining centers.

The attractions industry includes Natural attractions and Human-made attractions.

Natural Attractions

1. Botanical and zoological. One best place to visit is the Manila Zoological and Botanical
Garden, a 5.5-hectare (14-acre) zoo located in Manila, that opened on July 25, 1959. It is the
home to more than 832 animals from nearly 100 species as of 2007.

2. Seaside parks such as Manila Ocean Park which offers an exciting and enriching marine life
experience and is at par with Asia's best marine parks.

3. Mountains such as the three highest mountains: Mount Apo in Davao and North Cotabato
with an elevation of 2,954 meters; Mount Dulang-Dulang, Kitanglad Range in Bukidnon with an
elevation of 2,941 meters; and Mount Pulag, Cordillera Range in Luzon with an elevation of
2,922 meters..

Human-made Attractions

bel life

Historic sites/Prehistory
Paco Park, Manila is a 4,000-square meter historical site rich with "Amarillo" or yellow color
plants. A "graveyard" of a rich family during the Spanish times and where Dr. Jose Rizal was
buried before his remains was transferred to Bagumbayan (Luneta Park).

The recreation area was designed in the late 17th century and features a garden and an open-
air amphitheater which serves as a venue for wedding receptions, live shows, musicals, and
displays.

Fort Santiago or Fuerza de Santiago was built in 1571 for Spanish conquistador Miguel Lopez
de Legazpi 'and considered as the oldest Spanish fortress in the Philippines. It is also one of the
principal attractions inside Intramuros in Manila. The fort was able to preserve the Japanese era
M4 Sherman container, World War II artillery.

subterranean channels used by the Japanese, the final ground of Rizal before he was executed,
and a museum which depicts the courageous life of Rizal and Mi Ultimo Adios (My Last
Farewell), the latter's last poem.

Vigan is a heritage village located at the northern part of the Philippines and listed as a unique
Spanish colonial history where Spanish monumental buildings built in the 18th century are
carefully preserved up to this time.

Photograph by Lawrence Biarcal

Corregidor is known as the "rock" as it is a small rocky island situated at the entrance of Manila
Bay. It also served as the headquarters of allied forces of Filipino and American soldiers who
fought courageously against the invading Japanese forces during World War II. In this island we
can see big guns, ruins of buildings and structures, museums, and other memorabilias.
Tramvias is the transportation used for the island tour.

Edsa Shrine was formerly known as the Shrine of Mary, Queen of Peace. This remarkable
shrine was established on December 15, 1989 in memory and dedication to Our Blessed
Mother Mary who believed to be a miraculous intercessor to end the dictatorship of President
Marcos in a peaceful manner. This event has been known as the People Power Revolution of
1986.

Archaeological Sites

Archaeological Sites is a place or group of physical sites in which evidence of past activity is
preserved either prehistoric, historic, or contemporary. Some examples of these are the Banaue
Rice Terraces; Fort Santiago, Manila, Intramuros also known as The Walled City of Manila;
Tabon Caves in Palawan; and other sites found in different places around the Philippines.

Sumaguing Cave (Photograph by Mabel Grate Canals)

Inhamurns

Cultural and Religious Festivals

The Philippines' cultural activities and festivals are often times deeply connected with local
culture and religion. These festivals and ceremonies are enjoyed by foreigners and locals as
well. Some of these events are:

1. Parada ng Lechon is a parade of roasted lechon pork dressed up in wigs, sunglasses, and
bridal veils. This is usually held every June in Balayan, Batangas to celebrate the Feast of St.
John the Baptist, the local patron saint.

2. Pintados Festival is a celebration of the native Leyte populations to honor the revered cult of
the Holy Child.

3. Pagoda is celebrated yearly in Bocaue, Bulacan to commemorate the popular legend that
happened two centuries ago about a woman who was drowning in the river and was
miraculously saved by a wooden cross that suddenly appeared on the river's waters. The cross
was retrieved by the founders of Bocaue. The festival attracts tourists and other locals because
of the majestic decorations of the pagoda.

TABLE 8. Other festivals that attract tourists and locals

MONTH

FESTIVAL

PLACE

January

Ati-Atihan

Kalibo, Aklan

Sinulog

Cebu

February

Dinogyang
Panogbenga

Iloilo

Baguio

Kaamulon

Bukidnon

Parow Regatta

Iloilo City and Guimaras

March

Pintadas de Passi

Passi City, Iloilo

Araw ng Dobaw

Davoo

Kariton

Licab, Nueva Ecija

April

Moriones

Marinduque

Sinuam

San Jose, Batangas

May

Magayon

Albay
Pahiyas

Lucban, Quezon

Sanduguan

Calapan, Oriental Mindoro

June

Pintados

July

Tinalak

August

Kadayawan

Pavvurulun

September

Peñafrancia

Naga, Bicol

Padulong

Bonok-Bonok

Tacloban City

Koronadal, South Cotabato

Davao

Tuguegarao City

Borangan City, Eastern Samar

Surigao City
Banigan

Basey, Samar

October

Fiesta Pilar

Masskara

November

Itik

346

Unit 5* The Philippine Tourism Industry

Zamboanga City

Bacolod/Buglasan, Oriental Negros

Victoria, Laguna

Source: Wikipedia, the free encyclopedia

In a Nutshell

* The Philippines is rich in history and blessed with different places to visit and see.

* The country is located at the eastern edge of Asia and has more than 7, 107 islands which are
occupied by locals and numerous indigenous tribes.

* The attractions and activities industry is also referred to as the recreation, entertainment, or
the best places to spend one's leisure time with such as parks, shopping malls, night clubs,
restaurants, and the like

* The attractions industry includes natural attractions and human-made attractions.

Practical Activity

Research on the top ten tourist attractions (natural and human-made) in the Philippines. Explain
briefly what we can see, learn, and enjoy from these places.
Assessment

Answer the following question briefly but sensibly:

1. Why are activities and attractions referred to as the "entertainment industry"?

2. What is the difference between natural attractions and human-made attractions?

Travel monage ment or corporate travel manage ment (CTM) covers a wide variety of business
travel services for com panies. It also of fers comprehen-sive management services covering
everything from scheduling to shaping corporate travel policy

Chapter 2

Understanding Travel Management

Lesson 1

Getting Acquainted with Travel Agencies

Lesson 2

Understanding the Functions of a Travel Management Company/Travel Agency

Lesson 3 Identifying the Types and Qualities of an Ideal Tour Guide

Lesson 4

Observing Proper Attitude in Tour Guiding

Lesson 1

Getting Acquainted with Travel Agencies

Corporate Travel Management (CTM) should not be confused with the work of a traditional
Travel Agency. Travel agencies provide the day-to-day travel services to corporate clients while
CTM is the implementing arm of what the corporation has negotiated and put forth in policy. The
travel management has the following functions:

1. Decides on the class of service that employees are allowed to fly.

2. Talks terms to discuss corporate fares/rates with airlines and hotels.

3. Sets forth the use of the corporate credit card.

The agency takes charge in the actual reservation within the jurisdiction given by the
corporation.

Travel Agencies

Traditional travel agents provide service to specific areas of travel which become experts in
certain regions and types of travel. As agents they provide the following functions:

1. a commercial enterprise where a traveler can secure information and expertise

2. get impartial counseling

3. make arrangements to travel by air, sea, or land or to any point in the world

This agency also acts as an agent for the different suppliers or providers of products and
services that indulge to the needs of the traveler and these are:

1. accommodation establishments

2. transportation and cruise companies

3. recreation centers

4. resorts activity centers

5. car rental companies

6. tour operators and sightseeing companies

The travel agency does not own nor manage and operate these commercial entities. The
agency only acts as an agent for them.

Traditional Linkage

Vendor

Middlemon

Vendee

Source Travel and Tour Operations in the Phillippines by Bienvenido G. Comvall

The figure above shows that the travel agency acts as the middleman between the vendor and
the vendee. The work of the vendee is to communicate with the middleman while the
middleman communicates with the vendor, and vice-versa. There is no communication between
the vendor and vendee so it is the middleman who often attends to the needs of the vendee and
at the same time acting as an agent of the vendor.

The middleman or the agency collects" rate-minus" or commission from the vendor and
alternately, the agency is allowed to unilaterally mark up the net cost given by the vendor which
is called "net-plus."

New Trends

New trends in communication technology that are being used and implemented by travel
agencies avail them to do the following:

1. computerized reservations,

2. global distribution systems that perform electronic marketing and sales functions for various
travel services suppliers,

3. the occurrence of Internet as a source of information; and

4. e-rates and online bookings and confirmations with the vendors.

This improvement in communication technology has surely corroded the traditional role of the
agency.

New Way

The new way controls and uses the links, expertise, and professional service direction of the
travel organization. This structure is known as Travel Management Company (TMC) wherein all
parties are treated as partners with equal sharing of data and information, shared benefits from
open communication, and information exchange.

The functions of the Travel Management Company (TMC) are the following:

1. Acts as partners to both the vendor and the vendee.

2 Gives the individual traveler with the most suitable suppliers based on the needs of the
vendee and provides "the best travel arrangement."

3. Analyzes and assesses corporate travel expenses of the vendee.

4. Audits the assets of the vendor to provide the most suitable match to the total travel
requirements of the vendee.

5. Takes charge of all the vendee's travel process.

The linkage is described through the figure given below:

Vendee

Vendor

Travel Management Company

Source: Travel and Tour Operations in the Philippines by Bienvenido G. Claravall

The traditional role of the travel agency in most industrialized countries is surely developing
toward that of a travel management company and that is to manage the travel requirements of
the individual or the corporate structure by providing information on most appropriate prices and
facilitate arrangements for holiday or corporate travel requirements.

A Travel Management Company with its new role as partners of vendors and the vendee is
defined by the author of Travel and Tour Operations in the Philippines, Bienvenido G. Claravall
as quoted:

"It is a commercial enterprise where a traveler may secure information, receive travel advice,
and make arrangements to travel by air, sea or land, to any point in the world for a professional
fee."

It is in this light that we see the future of travel agency as an agent whose principal service is to
provide travel information, advice, and assist the progress of travel.

In a Nutshell

* Traditional travel agents provide service to specific areas of travel which become experts in
certain regions and types of travel.

* The travel agency acts as the middleman between the vendor and the vendee.

* Improvement in communication technology has surely corroded the traditional role of the
agency.

* Travel Management Company (TMC) is treated as a partner with equal sharing of data and
information, shared benefits from open communication, and information exchange.
* Travel Management Company (TMC) is a commercial enterprise where a traveler may secure
information, receive travel advice, and make arrangements to travel by air, sea or land, to any
point in the world for a professional fee.

Practical Activities

Research on the following:

1. Three departments of a TMC/Travel Agency

2. Characteristics of a TMC/Travel Agency

Assessment

Answer the following questions briefly but sensibly:

1. What is the traditional linkage between the vendor, middleman, and vendee? Explain your
answer.

2. What are the functions of a TMC/Travel Agency?

Lesson

Understanding the Functions of a Travel Management Company/Travel Agency

Travel Agency is a type of retail business that usually sells travel-related products and services
to customers in coordination with different suppliers such as airlines, hotels, car rentals, cruise
lines, railways, package holidays, and sightseeing tours. Aside from dealing with ordinary
tourists, many travel agencies have another department in charge of making travel
arrangements for business travelers and other travel agencies that specializes in commercial
and business travel only. There are other travel agencies that act as general sales agents for
foreign travel companies.

Functions of a Travel Management Company/Travel Agency

A travel management company/travel agency has several functions. These functions are the
following:

1. Provision of information and expertise. This is one of the primary functions of a travel
management company. Travelers always look for information on the destination country prior to
travel. The information first-time travelers usually seek begins with how to get there which
includes: schedule of airline, fares, flight, arrival and time of depar-ture, where to stay, and what
to do.

The Travel Management Company provides enough travel information which is made available
on the Internet. A TMC full-time staff is abreast with the ever-changing data on the Internet and
continuously does research work to improve the service. This enables the staff assigned in the
counter to provide the needed information quickly, while evaluating the needs and requirements
of the traveler.

To those who would like to seek information the traditional way, the traveler gets the desired
information allowing the TMC counter staff to correctly evaluate the needs and requirements of
the traveler. It is during this first exchange that the travel agent is able to know whether the
expected traveler is in need of travel documents like the passport and other important travel
documents. This need opens a chance to provide assistance for a fee.

2 Preparation of itineraries, products, and services. The preparation of itineraries is another

important function of travel agencies. After assessing all the needs of the prospective traveler,
the TMC counter personnel recommends the following

a. a certain mode of transportation or an airline schedule which best answers the needs of the
prospective client

b. hotel accommodation based on the traveler's location preference, budget, and purpose of
travel

c. activities depending upon the client's expectations, interest, comfort, and convenience

3. Provision of assistance in getting travel documents. Travelers who do not have the necessary
documents for travel such as passport and visas, immigration clearances, and other pertinent
travel documents are given assistance by the travel management company for a fee. These
documents are processed by the respective government agencies and engaged foreign
embassies

4. Processing travel arrangements. Processing of travel documents of the client by TMC on

behalf of the suppliers is one of the functions of the travel management company. The
reservations, confirmations, e-tickets, and tour vouchers are processed and once the
prospective clients have accepted the offer of the TMC personel, commercial transactions
begin. At this stage, the traveler is considered "captured" and automatically becomes a "client."

5. Provision of assistance in cases of refunds and cancellations TMC provides the clients
assistance in cases of refunds and cancellation of travel arrangement due to unavoidable
circumstances. The company helps and assists the client to secure these from the suppliers and
extends to changes in the travel arrangements that need additional payments of refunds.
In a Nutshell

* Travel Agency is a type of retail business that usually sells travel-related products and
services to customers in coordination with different suppliers such as airlines, hotels, car
rentals, cruise lines, railways, package holidays, and sightseeing tours.

The Travel Management Company provides enough travel information which is made available
on the Internet.

* TMC provides assistance in cases of refunds and cancellation of travel arrangement due to
unavoidable circumstances.

Practical Activity

Interview a relative, a friend, or a classmate who experienced going abroad. Ask him/her to
share the steps he/she underwent in processing his/her travel document. Be ready to share this
to the class.

Assessment

Complete the statement by writing the missing word/s.

1. Travel Agency is a type of that usually sells travel-related products and services to
customers.

2. The Travel Management Company provides enough travel information which is made
available on the

3. Travelers who do not have the necessary documents for travel such as immigration
clearances, and other pertinent travel documents are given assistance by the travel
management company for a fee.

4. TMC provides the clients assistance in cases of of travel arrangement due to unavoidable
circumstances.

5. Many travel agencies have another who is in charge of making travel arrangements for
business travelers.

Lesson

3
Identifying the Types and Qualities of an Ideal Tour Guide

Tour Guide

A tour guide is a person who is a worker of a duly licensed travel and tour agency. His/her job is
to guide foreign and domestic tourists for a fee, or is given a commission or any other form as
part of his remuneration for a service.

Tour Guide Qualities

For an individual to qualify as a tour escort or tour guide, he/she should possess the following
characteristics:

1. Confidence usually implies a firm belief in oneself that he/she is capable of handling people
without a display of arrogance or conceit

2. Capability to act as leader is the ability or competency to lead a group.

3. Ability to solve problems and make wise decisions imply that one has the capacity to analyze
conflict or problem situations and make good decisions.

4. Responsibility is the ability to tackle important responsibilities, emotionally mature, and

psychologically stable to handle responsibility.

5. Pleasing personality means that one displays charm, good disposition, assertiveness, proper
grooming, good communication skills, sense of humor, and dedication.

6. Enthusiasm refers to intense interest for the job, can withstand any physical/mental difficulty
with patience and determination, friendly and generous to share time and talent.

7. Dedication and sensitivity means that one displays a strong sense of responsibility and lots of
common sense.

8. Flexibility means that one has the capacity to adapt to different situations and is patient.

9. Knowledgeable refers to one that has an in-depth knowledge of the travel site/place, its
history and importance.

10. Interactive is the ability to encourage and engage tour members to ask questions and have
interaction.

The tour guide is the overseer of the tour operator. His/her attitude and all inner assets play
important role to be more effective and to be able to do the job successfully.
In a Nutshell

* A tour guide is a person who is a worker of a duly licensed travel and tour agency.

* A tour guide needs to be confident, possess pleasing personality, knowledgeable,

enthusiastic, dedicated, sensitive, flexible, and interactive to be an effective guide to tour
members.

Practical Activity

Plan and prepare for a mock tour inside the school campus, with the students acting as the tour
group and selected students as tour guide.

Assessment

Match column A with column B. Write the letter of the correct answer on the line.

1. intense interest for the job

2. displays charm, personal attraction, good disposition

3. implies a firm belief in oneself that he/she is capable of handling people without a display of
arrogance or conceit

4. has the capacity to adapt to different situations and is patient

5. has an in-depth knowledge of the travel site/place, its history and importance

a. confidence

b. flexibility

C. knowledgeable

d. enthusiasm

e. pleasing personality

f. responsibility
Observing the Proper Attitude in Tour Guiding

Have you ever had a tour guide with a good attitude? Did you enjoy your tour? Why?

In tour guiding, the expected objective is to satisfy the customer. In order for this to be achieved,
the tour guide should meet the expectations of the customer. Having proper attitude is an
important factor to consider to be able to give quality service to the clients.

Proper Attitude in Tour Guiding

Courteous

Friendly

Positive and Calm

Understanding and Firm

Smiling

Proper Attitude of a Tour Guide

Ready

Patient

Dressed Properly

Know Your People

Prepared

1. A tour guide always carries a "smile" because as the saying goes "smile and the world smiles
with you."

2. A tour guide wears appropriate attire at all times.

3. A tour guide should be patient and ready to endure all the trials and difficulties that may come
along the way.

4. A tour guide is always ready to serve.

5. A tour guide always remains friendly and courteous no matter how tired or upset he/she
maybe
6. A tour guide should always look at the positive side of things and remain calm in case of
difficulty

7. A tour guide prepares for the tour itinerary, commentaries, data and information.

8. A tour guide establishes a good rapport and open line of communication with the clients.

9. A tour guide understands all the details on how to deal with customers and firm without being
bossy.

"To give real service you must add something which cannot be bought or measured with money,
and that is sincerity and integrity

-Douglas Adams

In a Nutshell

* In tour guiding, the expected objective is to satisfy the customer.

* To give real service you must add something which cannot be bought or measured with
money, and that is sincerity and integrity.

Practical Activity

1. Plan and prepare a tour guide's commentary for a suggested site within your school area.

2. Be ready to share this to the class next meeting.

Assessment

Give at least five attitudes of a tour guide and explain each.

Glossary

annelini - pasta made in the shape of tiny rings

appetizer - a refreshing simple food or drink offered to guests as soon as they arrive

archaeological sites a place or group of physical sites in which evidence of past activity is
preserved either prehistoric, historic, or contemporary

baking a method of cooking in which food is subjected to dry heat in an oven

bisque - thickened soup made from shellfish with cream added

blanching a method of cooking in which the food, vegetables for example, are partially and
briefly submerge in boiling water to inactivate the enzymes, expel intercellular gases, and
reduce microbial load

blending - mixing two or more ingredients thoroughly or by using a food processor

boiling a method of cooking in which food is cooked in boiling water at 100°C or simmering
stock

bouillabase a heavy soup and is considered a meal since it contains chunks of fish, lobsters,
oysters, and shrimp

bouillon - a liquid soup wherein meat, vegetable, or seafood has been simmered

braising a method of cooking in which food is cooked in a small amount of liquid in a closed
container over a relatively long period of time

branding-an important way of knowing and creating image for certain products or services

brassicas a family of plants that belong to the mustard family

broth a thin soup of vegetables, meats, poultry, or seafood

canapés -

small open-faced sandwiches

canned vegetables - raw vegetables that were cleaned, placed in sealed containers, and
underwent processing at high temperatures for a certain period of time

clarifying - removing all sediments so the soup is clear and sparkling

chopping - cutting food into pieces

chowders-hearty soups made from fish, shellfish, and vegetables and usually with milk and
potatoes

cleaners-substances used to remove dirt, stain, rust, and other mineral deposits

cocktails - drinks with flavoring ingredients served in small glasses

consommé - a clarified bouillons or stocks produced by simmering to increase their richness

contract items daily basis basic items that are purchased or consumed on a

cream soups - a type of soup thickened with purée and thinned slightly by adding boiled milk or
light cream

crudités a type of finger food made from raw vegetable sticks and served with dipping sauce

Department of Tourism a national government organization with a primary role of overseeing the
tourism industry of the country

direct steaming - done by allowing the food to have a direct contact with the steam

enhancing - a technique of using herbs and spices to contribute bright color, great taste, and
wonderful aroma to dishes

facings - the part of a garment or sewn layer of fabric that turns to the inside that gives the raw
edges a finished appearance

farina - essentially wheat endosperm in granular form that is free from bran and germ

fasteners-items used to attach garment parts to help you put on easily and take off the clothing
easily

flaked cereals - cereals from whole grain kernels or parts of kernels of rice, corn, or wheat

French onion soup the most popular and the simplest of all French soups

fricassee a term used when cooking poultry, beef, or veal cuts

fruit a botanical designation that refers to the reproductive part of the plant, the ovary

fruit appetizers - light and refreshing fruits sliced, diced, or scooped that are fresh or preserved

frying a method of cooking in which food is brought in contact with hot cooking oil

garnishes meant to compliment, give color, flavor, and additional nutrients to a dish

gazpacho - a cold specialty soup of Spain made from a base of tomatoes

grains - the fruit and seed of cereal grasses and cultivated for food

granola cereals ready-to-cook cereals that are prepared by taking regular, old-fashioned whole-
rolled oats or quick-cooking oats and mixing them with other ingredients
grating-reducing a large piece of food to coarse or fine threads

grilling-a method of cooking in which food is cooked quickly through radiated heat directed from
above or below it

harmony means that there is unity in all the elements of design like color, line, shape, and
texture and the principles of design like balance, proportion, rhythm, and emphasis

hors d'oeuvre-translates literally from the French as "outside the work since it is served
separately from the meal, either before the meal or at a time when a meal will not be served like
in cocktail reception

indirect steaming - done by sealing the food with cloth, banana leaves, or aluminum foil and
placing it in perforated container above a water boiler that generates steam

interfacings - the inner stabilized layer of facings sewn on the wrong side of the garment

jellies - flavored fruits which are sometimes mixed with wine and set with gelatin and agar-agar

legumes - refers to a large family of plants whose seeds develop inside pods and are usually
dried for ease of storage

line in fashion, refers to the direction of the fabric designs

mise-en-place-a French word which means "everything in place"

microbiological conditions - refers to the initial bacterial load of the freshly processed product

mixing combining ingredients together

nonperishable food - food items or products that have longer shelf life

olla podrida - a famous soup of Spain. It is a purée of black beans, hot sausages, chicken, and
ham

penne - a factory-made tubular pasta characterized by its oblique cut

perishable food - food items or products that have short shelf life after they have been
purchased

physical projection refers to appearance, poise, posture, and body language

poaching - another version of boiling but less water is used at an even lower temperature
poultry - a term used to describe all domesticated birds that are intended for human
consumption

primal cuts - the basic sections from which steak and other subdivisions of meat are cut

product branding-how products and services interact with consumers through designs, logos,
and messages

proportion means the size and scale of any part of the garment in relation to the size of the
whole

purchasing a process of acquiring goods or products with the right specifications at the right
price from reliable sources.

purées made from vegetables with rich starch content like carrots, potatoes, and spinach that
passes through a strainer

receiving the stage when the goods are handed to the one who purchased it

relishes - selected vegetables that are served chilled

roasting a cooking method done by turning large pieces of food, specifically meat before an
open fire

roux a mixture of flour and butter used as thickening agent

sautéing a cooking method done on very slow fire to tenderize food items and partially cook
them

sauce - a hot or cold seasoned liquid accompaniment to a dish

scraping - removing all leftovers from the plate

semolina - milled product of durum wheat

shape-defined as the external appearance, form, or figure of a garment

skirts - garments from the waist down the knee length, calf length, or ankle length

sinigang soup a famous soup of the Philippines. It is made from tamarind with kangkong tops or
string beans using pork stock.

sorbet basically made of frozen fruit and vegetable purées, juices, or wine
soup a liquid food with stock as its base and often containing pieces of solid food

spaghetti-a long, stripped shaped durum-wheat pasta, originally rolled by hand and, later
extruded through a die

specialty soups - soups that are native to a particular country or region

stacking-putting all together wares of the same kind and piling them according to size

staple food food items or products that can be kept at room temperature like groceries and
canned goods

steaming - a method of cooking in which food is cooked with heat in the form of steam

stewing - a method of cooking that is used to soften tough meats and joints

storing the stage when the goods are classified, segregated, labeled, and placed to their
appropriate areas

stir-frying-rapid cooking of food in a wok or frying pan

stock-a thin liquid made from boiling the bones, trimmings, and scraps of meat, chicken, or fish
to extract the flavor and nutrients

storage temperature - the main factor that affects the shelf life of raw poultry meat whose
spoilage is mainly due to microbial growth and metabolism

straining-pouring the sauce through a sieve or strainer

table appointments include all the objects in a cover that assist a person in dining with food and
beverage on the table

texture refers to the quality of the surface

tour guide a person who is a worker of a duly licensed travel and tour agency

travel agency- a type of retail business that usually sells travel-related products and services to
customers in coordination with different suppliers such as airlines, hotels, car rentals, cruise
lines, railways, package holidays, and sightseeing tours

tuber- an engorged, nutrient-storing stolon or bud, located just below the soil surface and the
stem of the plant; it is not a root
Unique Selling Proposition (USP) an effective way of selling and promoting many products and
services

verbal projection - refers to quality of speech, diplomacy, and tact in the words and expressions
used, including the tone, volume, and nonverbals

wanton - a soup composed of chicken, shrimp, and spinach

whisking - beating or whipping ingredients together

ziti - a factory-made long tube pasta made from durum-wheat flour and water

Bibliography

Books

Breakfast Cereals and How They Are Made Edited by R. B. Fast and E.F. St Paul, Minnesota:
Caldwell. American Association of Cereal Chemists, Inc., 1990.

Brown, Amy. Understanding Food Principles and Preparation. Second ed. Singapore: Thomson
Learning Asia, 2005.

Dondi, Beda A. and Mary Fray Professional Cooking and Baking, Illinois Bennet Publishing Co.,
1981.

Handbook of Cereal Science and Technology. 2nd ed. Edited by Karel Kulp and Joseph G.
Ponte Jr. NY: Marcel Dekker Inc., 2000

Kill, R.C. and K. Turnbull, eds. Pasta and Semolina Technology Oxford Blackwell Science Ltd.,
2001.

Labensky, Sarah R., Priscilla A. Martel, and Alan M. Hause. On Cooking A Textbook on
Culinary Fundamentals. Fifth ed. New York: Prentice Hall, 2010.

Le Cordon Bleu Cuisine Foundations: The Chefs of Le Cordon Bleu Clifton Park, New York. Le
Cordon Bleu International, 2011.

Manantan, Victoria. Food Management and Service II. Quezon City: The Phoenix Publishing
House, Inc. 1995.

Tadle, J. Technology and Livelihood Education: Culinary Arts. Quezon City: The Phoenix
Publishing House Inc., 1995.
Whalen, Paul J., DesRochers, Julia L., and Walker, Charles E. "Ready-to-Eat Breakfast
Cereals." Handbook of Cereal Science and Technology 2nd ed. Edited by Karel Kulp and
Joseph G. Ponte Jr. NY Marcel Dekker Inc., 2000.

Zanini De Vita, Oretta. Encyclopedia of Pasta. Translated by Maureen B. Fant. Berkeley:

University of California Press, 2009.

Web

http://frugalliving.about.com/od/foodsavings/qt/Test_Eggs.htm

http://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time -cooking-lessons-from-the-
kitchn-202415

http://www.finecooking.com/articles/how-to/boil-eggs-perfectly

aspx?pg=2

http://www.bbcgoodfood.com/recipes/2738/real-spanish-omelette

http://chestofbooks.com/health/nutrition/Dietetics-3/Principles-In-Cooking-
Cereals.html#.VDt29mfuKs0

http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-2.pdf

http://www.reportlinker.com/p0174265-summary/Pasta-in-the-Philippines.html

http://pastafits.org/pasta-dictionary/

appetizers, 137

classification, 137

definition, 269

serving tips, 138

archaeological sites, 344

Index

dining room equipment, 99-100

dining equipment, 102

serving equipment, 100

dressings, 133-134

dressmaking products and services, 80

dressmaking resources, 175

beverages

serving, 164-165

body measurements

for ladies' skirt and blouse, 195-198

branding, 183

ways of creating a brand, 184

cereals, 9

markets for, 10-11

principles in cooking, 9

cleaners, 264

clearing the table, 168

cooking, 47

egg. 3

different types, 309

dishes, 4-6

freshness, 3

handling and storing, 310-311

methods of preparation, 309-310

sizes, 3-4

uses in preparation, 118

ways of cooking and serving, 118

fabrics, 233

methods, 47-50, 87-92

safe and hygienic practices, and waste minimization, 52

techniques, 255-256

selection, 176

types, 234-235

facings, 239

attaching, 240-241

different types, 240

preparing, 245

desserts, 144

fasteners, 235

design
types, 236

elements, 187-190

principles, 190-193

festivals

cultural and religious, 345-346

fish, 55, 313

dishes, 58

market forms and cleaning, 57

proper storage, 62

serving, 115

tips when cooking, 115

varieties, 55-57

food quantity and cost, 77

food service preparations, 97-98

fruit

washing and handling, 165-

166

furniture setup, 152

measurement chart, 199

meal service

etiquette, 124-125
styles, 122-123

meat, 40, 317

cooking, 318

definition, 112

market forms, kinds,

and cuts of, 40-43

safe handling and storing, 43, 317-318

tips in preparing, cooking and

serving, 112

meat and poultry dishes, 50-52

mise-en-place preparations, 98-99

purch

R san sar se Se

receiv room

salad

sand

garnishes, 134-135

grains, 294-295
napkin folding, 157-159

natural attractions, 341

safe

herbs, 286

hors d'oeuvre, 268

types, 268-269

pasta, 13-14

markets for, 13-14

serving, 119-120

human-made attractions, 342-344

shapes, 15-16, 295-296

pattern alterations, 217

poultry meat, 33

kitchen safety, 261

characteristics, 114

classification, 305

commercial, 33-36

legumes, 285-286
definition, 113, 304

refrigerator home storage, 38

selection and handling, 306-

307

spoilage, 37-38

purchasing, 73

classification of food

purchase, 73-74

guidelines, 74

receiving, 76

room arrangement, 96-97

salads, 142

dressings, 275

tips in preparing, 143

types, 272-274

sandwiches, 138-139

basic elements, 290-291

preparation, 291

tips in preparing, 142, 291

types, 139-140, 289

safety food handling procedures, 82

sanitation and safety function, 80

considerations, 80

principles, 81-82

sanitizing, 264

American service, 162

buffet service, 163

fast food self-service, 163

Russian service, 162

shellfish

tips in cooking, 115

skirts

different types, 228-230

skirt and blouse

body measurements used for, 195

procedure for drafting, 208

soup, 23

classification, 23-24, 108-

109, 278-279

definition, 108, 278

handling, 279-280

standardized recipes, 84
stock, 27

definition, 108

cooking, 27

equipment, 28

kinds, 27

proper storage of, 28

storing, 76

types, 265

sauce, 19, 299

cooking, 132-133

table appointments, 155

definition, 129

table centerpieces, 160

kinds, 19-20

table cloth, 156

methods in preparing, 20

table service, 164

seafoods, 314

table setting, 152

cooking, 315

tour guide, 356

handling and storing, 315

serving procedures, 162

proper attitude, 359-360

qualities, 356-357

À La Carte service, 163

tourism

department of, 327, 336-338

history in the Philippines, 323-324

industry employment, 325

promotions, 329

travel agency, 349

functions, 353

new trends, 350

new way, 350

traditional linkage, 350

unconsumed food, 147

converting into new dishes, 149

packaging and wrapping, 149

reheating leftovers, 148

storing, 147

unique selling proposition, 180

V

vegetables, 62

classification, 62-63

market forms, 65

preparation and cooking, 62, 284

preparation and serving, 66-67, 110-112

proper storage, 68, 284

selection, 63-65