3-4CBLM FOR COMMERCIAL COOKING NC III.docx

UNIT OF COMPETENCY : ORGANIZE BULK COOKING OPERATIONS
MODULE TITLE : ORGANIZING BULK COOKING OPERATIONS
MODULE DESCRIPTOR : This module deals with the skills, knowledge, behavior
and motivations required to provide on-the-job coaching
to colleagues. It reflects the situation in many hospitality
workplaces where “buddy” systems and on job coaching
are extremely common.
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC III
SUMMARY OF LEARNING OUTCOMES :
Upon completion of this module, the students/trainees must be able to:
LO1. Plan kitchen operations for bulk cooking.
LO2. Organize production of bulk cooking menus.
LO3. Select systems for bulk cooking.
LO4. Use preparation and cooking techniques appropriate to the bulk cooking system.

LO1. PLAN KITCHEN OPERATIONS FOR BULK COOKING
ASSESSMENT CRITERIA:
1. Quantities are determined and accurately calculated according to recipes and
specifications.
2. Food items are ordered in correct quantities for requirements.
3. A mise en place list, which is clear, complete and appropriate to the situation,
is prepared for food equipment.
4. A work schedule and workflow plan are designed for the relevant section of
kitchen to maximize teamwork and efficiency.
CONTENTS
 Recipe quantification/converting recipes
 Purchasing
 Mise en place
 Preparing and organizing work schedules and workflow plans
CONDITIONS:
The students/trainees must be provided with the following:
 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
 Real ingredients/Food items
 Sample menus, production schedules, catering plans and checklists
METHODOLOGIES:
 Lecture/Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
 Oral questioning
 Review of sample menus, production schedules, security plans and checklists
prepared by the candidate.

LO2. ORGANIZE PRODUCTION OF BULK COOKING MENUS
1. Preparation and service of orders are organized for the relevant section of the
kitchen to enable smooth workflow and to minimize delays.
2. The sequence of dishes is controlled to enable smooth workflow and
minimize delays.
3. Quality control in all stages of preparation is exercised with focus on design,
eye appeal and portion size.
4. Appropriate receiving, storing and cleaning procedures are established and
correctly followed
CONTENTS:
 Work flow systems
 Maintaining food quality and control in all stages of preparation in bulk
cooking
 Establishing control procedures and systems in bulk cooking
 Purchasing, receiving, storing, holding and issuing procedures in relation to
bulk cooking
CONDITIONS:
 References
 Handouts
 Real ingredients/food items
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation
 Sampling of dishes prepared as part of a bulk cooking operation.

LO3. SELECT SYSTEMS FOR BULK COOKING
1. Appropriate food production systems are selected for bulk cooking according to
relevant factors.
2. Appropriate equipment is identified to assist production and cooking operations
CONTENTS:
 Different types of food production systems
 Kinds of cooking equipment and processing machines
CONDITIONS:
 References
 Handouts
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO4. USE PREPARATION AND COOKING TECHNIQUES APPROPRIATE TO THE
BULK COOKING SYSTEM
1. Menu items, which are compatible with the type of system chosen, are
selected.
2. Specialty recipes are prepared and served taking into account the type of food
service system.
3. Food is prepared using methods which take into account the effects of
different methods of preparation on nutrition quality and structure.
4. Systems and equipment are safely and hygienically used.
CONTENTS:
 Features of bulk cooking operations
 Methods of cooking and their effects on the nutritional value and quality of
food
 Safety in the Kitchen/Safe work practices
CONDITIONS:
 References
 Handouts
 Real ingredients
METHODOLOGIES:
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

Learning Experiences
Learning Outcome No. 3. Organize bulk cooking operations
Learning Activities Special Instructions
Read Information Sheet No. 1.3.1
Recipe Quantification/Converting Recipes
5 Parts of Recipe
Equipment For Bulk Cooking Operation
Recipe Conversion
Adjusting Recipes Using Conversion
Factors
Purchasing
Market Sourcing
Purchasing Procedures
Portion Control Chart
Mis en Place
Work Plan
Answer Self-Check No. 1.3.1
Checking answers with Answer Key
1.3.1
Perform Job Sheet No. 1.3-1
Check Performance Criteria Checklist
No. 1.3-1
Read and understand the information
sheet and check yourself by answering
the Information check, then compare
your answer with answer key. You must
answer all questions correctly before
proceeding to the next activity. Job sheet
will help you practice your skills in
operating different ways of planning and
gathering information and help you apply
your skills learned from information sheet
and job sheet. This will guide you in
creating or producing quality output.
Performance criteria checklist will guide
you and help you evaluate your work as
you practice your skill. Evaluate your
own work using the performance criteria.
After doing all the activities you may now
proceed to the next lessons. After you
finish all the learning sessions and tasks,
you are ready to proceed to the next
competency.

Information Sheet 1.3-1
RECIPE QUANTIFICATION/CONVERTING RECIPES
What is Bulk Operation?
- Its where food is provided to a large number of people with large crowds and
where food production systems are used rather than food being prepared in
an à la carte situation. Bulk cooking can be as simple as doubling the food or
serving for a large crowd. Its also need organizing and planning the
preparation from the people and the equipment needed.
Plan kitchen operations for bulk cooking
 First is to determine the required quantities and calculate them according to
recipes and specifications but first is to determine the quantities and calculate
is to know the basic parts of the recipe.
5 Parts of Recipe
 Yields the yields tell the number of serving it helps to determine if need to
adjust the by adding or reduce some of the ingredients needed for the
particular recipe
 Ingredients is any of the foods or substances that are combined to make a
particular dish it should be written in the recipe with exact amount,
specification, form and listed according to order they are used in recipe to
prevent leaving out any ingredients.
 Procedure is a direction or process of making the specific dish the steps
needed to write in order to prevent mistakes on making your dish.
 Equipment are the utensils needed for preparing your dish. It’s important to
state the things you needed in preparing your dish specially specification of
equipment for the size.
 Temperature and Size most of the recipe requires specific time for cooking
and temperature. A lots factors may occur when temperature and time are not
stated in the recipe.

EQUIPMENT FOR BULK COOKING OPERATION
 Since we are servicing large number of people simple procedure like peeling
potatoes takes time, proper equipment for large or bulk orders is a need to
produce good quality of products or foods. Good equipment for bulk
operations needs to be powerful, resistant and easy to operate and can
accommodate large numbers of ingredients. Improving the productivity is one
of the main goals.
Here are some of the samples of equipment for bulk cooking operation.
Idly Steamer
This famous cook item is prepared by the steam of pressure cooker. Our idly cooker
consists of multiple pans to prepare baked idly at specific temperature. All cooking
steamers consist of gasket release system, frying/heating pan and cooker handle.
Bulk Cooker
They are best in performance and are easy to use and operate. These innovative
cookers are best used in commercial sectors and restaurants.

Four Burner Oven
Four Burner Oven is extremely useful for hotels, restaurants, banquet hall, food courts,
fast food outlets, industrial canteens etc.
Hot Plate with Grill
Grill provides uniform heating with top plate weight that can be adjusted by pressure key

EXAMPLE
Recipe Conversion
 Recipes often need to be adjusted to meet the needs of different situations.
The most common reason to adjust recipes is to change the number of
individual portions that the recipe produces. For example, a standard recipe
might be written to prepare 25 portions. If a situation arises where 60 portions
of the item are needed, the recipe must be properly adjusted.
Other reasons to adjust recipes include changing portion sizes (which may
mean changing the batch size of the recipe) and better utilizing available
preparation equipment (for example, you need to divide a recipe to make two
half batches due to a lack of oven space).
Conversion Factor Method
 The most common way to adjust recipes is to use the conversion factor
method. This requires only two steps: finding a conversion factor and
multiplying the ingredients in the original recipe by that factor.
Finding Conversion Factors
 To find the appropriate conversion factor to adjust a recipe, follow these
steps:
1. Note the yield of the recipe that is to be adjusted. The number of portions is usually
included at the top of the recipe (or formulation) or at the bottom of the recipe. This is
the information that you HAVE.
2. Decide what yield is required. This is the information you NEED.
3. Obtain the conversion factor by dividing the required yield (from Step 2) by the old
yield (from Step 1). That is, conversion factor = (required yield)/ (recipe yield) or
conversion factor = what you NEED ÷ what you HAVE.

If the number of portions and the size of each portion change, you will have to find a
conversion factor using a similar approach:
1. Determine the total yield of the recipe by multiplying the number of portions and the
size of each portion.
2. Determine the required yield of the recipe by multiplying the new number of portions
and the new size of each portion.
3. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield
(Step 1). That is, conversion factor = (required yield)/ (recipe yield).
Adjusting Recipes Using Conversion Factors
Now that you have the conversion factor, you can use it to adjust all the ingredients in
the recipe. The procedure is to multiply the amount of each ingredient in the original
recipe by the conversion factor. Before you begin, there is an important first step:
-Before converting a recipe, express the original ingredients by weight whenever possible.
Converting to weight is particularly important for dry ingredients. Most recipes in
commercial kitchens express the ingredients by weight, while most recipes intended for
home cooks express the ingredients by volume. If the amounts of some ingredients are
too small to weigh (such as spices and seasonings), they may be left as volume
measures. Liquid ingredients also are sometimes left as volume measures because it is
easier to measure a liter of liquid than it is to weigh it. However, a major exception is
EXAMPLE

measuring liquids with a high sugar content, such as honey and syrup; these should
always be measured by weight, not volume.
Converting from volume to weight can be a bit tricky and may require the use of tables
that provide the approximate weight of different volume measures of commonly used
recipe ingredients. Once you have all ingredients in weight, you can then multiply by the
conversion factor to adjust the recipe.
When using U.S. or imperial recipes, often you must change the quantities of the
original recipe into smaller units. For example, pounds may need to be expressed as
ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces.
Converting a U.S. Measuring System Recipe
Adjust a standard formulation(Table 1) designedto produce 75 biscuits to have a new yield
of 300 biscuits.
Table 1: Table of ingredients for conversion recipe in U.S. system
Ingredient Amount
Flour 3¼ lbs.
Baking Powder 4 oz.
Salt 1 oz.
Shortening 1 lb.
Milk 6 cups

Solution
1. Find the conversionfactor.
1. conversionfactor = new yield/oldyield
2. = 300 biscuits ÷ 75 biscuits
3. = 4
2. Multiply the ingredients by the conversionfactor. This process is shownin Table 2.
Table 2: Table of ingredients for recipe adjusted in U.S. system
Ingredient Original Amount (U.S) Conversion factor
NewIngredient
Amount
Flour 3¼ lbs. 4 13 lbs.
Baking powder 4 oz. 4 16 oz. (= 1 lb.)
Salt 1 oz. 4 4 oz.
Shortening 1 lb. 4 4 lbs.
Milk 6 cups 4
24 cups (= 6 qt. or 1½
gal.)
Converting an Imperial Measuring System Recipe
The process for adjusting an imperial measure recipe is identical to the method outlined
above. However, care must be taken with liquids as the number of ounces in an imperial
pint, quart, and gallon is different from the number of ounces in a U.S. pint, quart, and
gallon.

Converting a Metric Recipe
The process of adjusting metric recipes is the same as outlined above. The advantage
of the metric system becomes evident when adjusting recipes, which is easier with the
metric system than it is with the U.S. or imperial system. The relationship between a
gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship
between an ounce and a pound or a teaspoon and a cup.
Adjust a standard formulation(Table 3) designedto produce 75 biscuits to have a new yield
of 150 biscuits.
Table 3: Table of ingredients for conversion recipe in metric system
Ingredient Amount
Flour 1.75 kg
Baking powder 50 g
Salt 25 g
Shortening 450 g
Milk 1.25 L
Solution
1. Find the conversionfactor.
1. conversionfactor = new yield/oldyield
2. = 150 biscuits÷75 biscuits
3. = 2
2. Multiply the ingredients by the conversionfactor. This process is shownin Table 4.

Table 4: Table of ingredients for recipe adjusted in metric system
Ingredient Amount Conversion Factor NewAmount
Flour 1.75 kg 2 3.5 kg
Baking powder 50 g 2 100 g
Salt 25 g 2 50 g
Shortening 450 g 2 900 g
Milk 1.25 L 2 2.5 L
Cautions when Converting Recipes
Although recipe conversions are done all the time, several problems can occur. Some of
these include the following:
 Substantially increasing the yield of small home cook recipes can be
problematic as all the ingredients are usually given in volume measure, which
can be inaccurate, and increasing the amounts dramatically magnifies this
problem.
 Spices and seasonings must be increased with caution as doubling or tripling
the amount to satisfy a conversion factor can have negative consequences. If
possible, it is best to under-season and then adjust just before serving.
 Cooking and mixing times can be affected by recipe adjustment if the
equipment used to cook or mix is different from the equipment used in the
original recipe.
The fine adjustments that have to be made when converting a recipe can only be
learned from experience, as there are no hard and fast rules. Generally, if you have
recipes that you use often, convert them, test them, and then keep copies of the recipes
adjusted for different yields.

Factors that can Impact Conversion
These conversion calculations do not take into account problems that may
arise when you alter standardized recipes. These problems could include
adjustments to equipment size, cooking times, cooking temperatures, and
recipe errors. When you make adjustments to deal with these problems, be
sure to write them down on your recipe card. This will help you create the
same quality dish every time.
Equipment
Recipes usually specify the size of equipment and size and type of cookware
that you will need to use to prepare the food. If you increase or decrease a
recipe's yield, you may need to change the size of the equipment. If you use
the wrong-size equipment for a recipe, it can affect the outcome of a recipe.
The dish may lack the quality that you expect.
Mixing and Cooking Time
Time is another important factor to consider when you convert recipes. In
general, the mixing time and cooking time do not increase when a recipe is
converted. Some changes, however, will affect mixing or cooking times. For
example, a baking formula that has been decreased could be affected by
overmixing. A baking formula that has been increased could be affected by
undermixing.

PURCHAISING
Purchasing
 Purchasing is the process a business or organization uses to acquire goods
or services to accomplish its goals. Although there are several organizations
that attempt to set standards in the purchasing process, processes can vary
greatly between organizations.
The purchasing process is an essential part of every food service operation. All
competent cooks should be skilled in buying the appropriate ingredients, in accurate
amounts, at the right time, and at the best price.
Every kitchen operation has different purchasing procedures. But there is one rule that
should always be followed:
Buy only as much as it is anticipated will be needed until the next delivery.
This will ensure that foods stay fresh and will create a high inventory turnover. All foods
deteriorate in time, some more quickly than others. It is the job of the purchaser to
ensure that only those quantities that will be used immediately or in the near future are
purchased.
Market Sourcing
Sources of supply vary considerably from location to location. Large cities have a
greater number and variety of suppliers than do small towns and isolated communities.
Purchasers should establish contact with available suppliers such as wholesalers, local
producers and packers, retailers, cooperative associations, and food importers. In most
instances, the person in charge of buying will contact several suppliers to obtain the
necessary foods. Some wholesalers diversify their product lines in order to meet all
food-related kitchen needs.
Food products are obtained from various sources of supply. For example, a packing
house supplies meat and meat products, while a food wholesaler supplies dry goods.
Once business is established with a supplier, all transactions should be well
documented and kept readily available on file.
There are two major food categories: perishables and non-perishables.

Perishables
Perishable items include fruits, vegetables, fresh fish and shellfish, fresh meats, poultry,
and dairy products. As a rule, perishables are bought frequently to ensure freshness.
Frozen foods, such as vegetables, fish and meat products, have a longer lifespan and
can be ordered less frequently and stored in a freezer.
Non-perishables
Non-perishable items include dry goods, flour, cereals, and miscellaneous items such
as olives, pickles, and other condiments. These can be ordered on a weekly or monthly
basis.
Keep in mind that just because something does not go bad isn’t a reason to buy it in
quantities larger than you need. Every item in your inventory is equal to a dollar amount
that you could be saving or spending on something else. Consider that a case of 1000
sheets of parchment paper may cost $250. If you have a case and a half sitting in your
inventory, but only use a few sheets a day, that is a lot of money sitting in your
storeroom.
Factors That Impact Prices
Food products in particular fluctuate in price over the year, due to many factors:
 Seasonality: When food is in season, there is more of it available in the local
food supply, bringing prices down. Additionally, foods in season are usually of
higher quality and have longer shelf life than those that are out of season and
need to be transported long distances to market.
 Weather: Severe weather can have a huge impact on the cost of food.
Drought, flooding, and unseasonable frost have all affected major produce-
supplying areas of the world in recent years, causing a rise in prices for many
items.
 Costs of transportation: If the cost of fuel or transportation rises, so does the
cost of food that needs to travel to market.
 Commodity prices: A number of foods are traded on the commodity market,
such as meats and grains. These prices fluctuate as buyers who trade in
these products in large volumes buy and sell, much like the stock market.

Before purchasing any food items, ask the following questions.
 When is the item to be used?
 Which supplier has the best price and the best quality? Where an item is
purchased should be determined by the price and the quality of the available
supplies. When ordering supplies, it is advisable to get prices from at least
three sources, then purchase from the supplier who quotes the best price for
comparable quality.
 When will the item be delivered? Depending on the distance of the food
service establishment from the supplier, delivery may take hours or days.
Remember, it is extremely difficult to maintain food quality and consistency if
you do not know when your order will be delivered. For this reason, menu
planning and a running inventory are two of the most important aspects of
purchasing procedures.
Specifications
 Meat, seafood, poultry, processed fruits and vegetables, and fresh fruits and
vegetables can be ordered under different specifications. For example,
 Meats can be ordered by grade, cut, weight/thickness, fat limitation, age,
whether fresh or frozen, and type of packaging.
 Seafood can be ordered by type (e.g., fin fish/shellfish), species, market form,
condition, grade, place of origin, whether fresh or frozen, count, size, and
packaging,
 Poultry can be ordered by type, grade, class (e.g., broiler, fryer), style (e.g.,
breasts, wings), size, whether fresh or frozen, and packaging.
 Processed fruits and vegetables can be ordered by grade (sometimes),
variety, packaging size and type, drained weight, count per case, packing
medium, and whether canned or frozen.
 Fresh fruits and vegetables can be ordered by grade (sometimes), variety,
size, weight per container, growing area, and count per container,

Table shows an example of a purchasing specification sheet that might be kept in a commercial
kitchen or receiving area.
Purchasing Specifications
Beef
Beef Grade Weight, Size, and Cut Specifications
Prime rib Grade AA 7 kg, fully trimmed
New York strip Grade AAA 6 kg, bone out, fully trimmed, max. 15 cm width, min. 5 cm depth
Tenderloin Grade AAA 3 kg, fully trimmed to silverside
Roast sirloin Grade A 7 kg, boneless butt
Short loins Grade AAA 6 kg, fully trimmed, 5 cm from eye
Pork
Pork Grade Weight, Size, and Cut Specifications
Pork leg Fresh—Canada #1 6 kg, oven ready, lean
Pork loin Fresh—Canada #1 5-6 kg, trimmed, lean
Ham 6-8 kg, fully cooked, lean, bone in

Poultry
Poultry Grade Weight, Size, and Cut Specifications
Chicken—
Frying
Fancy, Eviscerated 1.5 kg, always fresh
Turkey Fancy, Eviscerated 9-13 kg
Lamb
Lamb Grade Weight, Size, and Cut Specifications
Legs Fresh—Canada #1 3-5 kg, bone in
Lamb loin 2-3 kg, trimmed with all fat removed
Seafood
Seafood Grade Weight, Size, and Cut Specifications
Shrimp Jumbo 24-30/kg, fresh
Oysters Canada #1 35/L
Contract Buying
Some restaurants and hotels, particularly those belonging to chains, will have contracts
in place for the purchasing of all products or for certain items. This may mean that the
property can only purchase from a specific supplier, but in return it will have negotiated
set pricing for the duration of the contract. This has advantages and disadvantages. On
the positive side, the contract price remains stable and the job of managing food costs

becomes more consistent since there are no price fluctuations. On the negative side,
contract buying takes away the opportunity to compare prices between suppliers and
take advantage of specials that may be offered.
Purchasing Procedures
In most kitchens, purchasing and ordering are done by the chef and sous-chefs,
although in larger hotels there may be purchasing departments assigned this
responsibility. Most kitchens will have a list of suppliers, contacts, delivery dates and
schedules, and order sheets with par stock levels to make purchasing easier. For a
special function or event, such as a banquet, it may also be necessary to determine the
required supplies for that function alone.
Portion Control Chart
To calculate the quantities of food items to be ordered for any size banquet, a portion
control chart must be consulted first. Most establishments will have a portion control
chart similar to the one shown in Figure 5. The chart indicates the portions to be used
per person for any given menu item.
Portion control chart
Portion control chart
Food Item Menu Item Portion Size
Shrimp Shrimp cocktail 80 g (2.82 oz.)
Lemon Shrimp cocktail 1 wedge (6/lemon)
Cocktail sauce Shrimp cocktail 60 mL (2.11 oz.)
Head lettuce Tossed salad 1/4 head
Tomato Tossed salad 1/2 each
Dressing Tossed salad 60 mL (2.11 oz.)

Prime rib, raw, trimmed ready Prime rib 500 g (17.6 oz.)
Potato Baked potato 1 each (100 count)
Green beans Green beans 80 g (2.82 oz.)
Carrots Carrots 80 g (2.82 oz.)
Strawberries Fresh strawberries 100 g (3.52 oz.)
Whipping cream Berries and cream 60 mL (2.11 oz.)
Coffee Coffee 500 g (17.6 oz.) for 75 people
Coffee cream Coffee 60 mL (2.11 oz.)
One use for a portion control chart is to estimate the quantity of major ingredients and
supplies needed to produce a predicted number of menu servings.
You need to prepare shrimp cocktails and prime rib for a 100-person banquet. Using the
portion control chart, you can quickly determine what amounts of major ingredients
Calculating purchase amounts
Calculating purchase amounts
Required Servings Amount to Order
100 x 80 g shrimp 8000 g or 8 kg (17.6 lbs.) shrimp

100 x 1 wedge of lemon 100 wedges = 17 lemons (6 wedges per lemon)
100 x 1/4 head of lettuce 25 heads lettuce
100 x 500 g prime rib raw oven ready 50 kg (110 lbs.) prime rib
Purchase Order Chart with Par Levels
The primary purpose for using a purchasing standard is to ensure that sufficient
quantities of all food are on hand to meet daily requirements. To establish and maintain
these standards, food inventory must become a daily routine. Having set par levels (the
amount you should have on hand to get through to the next order) will help in this
regard.
There are three main things you need to know:
 Amount required (par level)
 Amount on hand
 Amount to order
To find the amount to order, subtract the amount on hand from the amount required in
some cases, you may have to order a minimum amount based on the package size, so
will need to round your quantity up.
Purchase order chart
Meats
Meats
Amount Required (Par
Level)
Amount on
Hand
Amount to
Order
Actual
Order
 Corned
beef 10 kg 2 kg 8 kg 8 kg
 Ribs of
beef 20 kg 5 kg 15 kg 15 kg

 Ground
beef 10 kg – 10 kg 10 kg
 Vealliver
5 kg 500 g 4.5 kg 4.5 kg
 Pork loin
10 kg 3 kg 7 kg 7 kg
Fish
Fish
Level)
Amount on
Hand
Amount to
Order
Actual
Order
 Sole
fillet 25 kg 5 kg 20 kg 20 kg
Vegetables
Vegetables
Level)
Amount on
Hand
Amount to
Order
Actual
Order
 Garlic, peeled
2 kg tub 250 g 1.750 kg 2 kg tub
 Mushrooms
5 kg case 500 g 4.5 kg 5 kg case
 Lettuce
2 cases (24/case) 12 (1/2 case) 1 1/2 cases 2 cases
Fruits
Fruits
Level)
Amount on
Hand
Amount to
Order
Actual
Order
 Apples
2 cases 1/2 case 1 1/2 cases 2 cases

 Strawberries
10 kg – 10 kg
 Oranges
1 case 2 cases – –
Integrating these par levels into your regular ordering sheets or your ordering system
will make it very easy to manage inventory coming in.
More and more suppliers are moving to online ordering systems, which have current
prices, case sizes, and often your purchase history available to you when placing an
order. Online ordering can often be more convenient as the person placing the order
does not have to make calls into an order desk during regular office hours.

MIS EN PLACE
MIS EN PLACE
 Mise en place (MEEZ ahn plahs) is a French term for having all your
ingredients measured, cut, peeled, sliced, grated, etc. before you start
cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a
technique chefs use to assemble meals so quickly and effortlessly.
Practicing mise en place has several benefits:
 Any missing ingredients can be spotted before it's too late for a quick trip to
the store or your neighbor next door.
 Special preparation for ingredients -- such as toasting nuts, letting certain
ingredients come to room temperature, etc. -- can be handled BEFORE
cooking rather than in the midst of another preparation step when time delays
may affect food quality.
 There is time to clean the mixing area as you go along rather than face a
counter full of mixing equipment when you're done.
 You can group ingredients or place them in the order used to assure all recipe
steps are included.

 It makes complicated recipes more fun to prepare when you're no longer
doing a juggling act, trying to complete several tasks simultaneously.
 Hint: You may find it helpful and that it brings out your "inner chef" to buy a
set of 4 or more "pinch" or "mini" bowls.
 They come in different sizes and may hold from about 1 to 3 ounces. You
often will see TV chefs using these to hold smaller amounts of such
ingredients as spices, a single egg, a couple tablespoons of cornstarch, etc.
As another option, a set of smaller-sized custard cups may work as well for
you.

WORK PLAN
Workflow plan in the kitchen
 Conventionally, a good workflow in a kitchen means that materials and staff
will move smoothly from the stores through preparation areas into cooking
sections and then to the servers and the guest tables. Similarly, the dirty
items will move back from the guest tables to wash up and back to the
servers.
 is used in the kitchen to help you keep organized and manage your time
effectively. A work plan is a detailed list of the steps required to produce an
item with a time sequence.
How to Write a Work Plan for Cooking
 A work plan for cooking can be a vital tool for creating a wholesome meal
from scratch without wasting time or energy. Cooking work plans are
especially useful when feeding a crowd because the steps involved in
prepping and coordinating tasks are more complicated and time-consuming
than the steps for preparing a family meal. Larger quantities of food are
especially likely to burn, overcook, or get sticky if they sit too long, so a work
plan can help you to time your processes and serve an appealing meal, right
on schedule.
4 Steps on how to write work plan for Cooking
Step 1
Identify the steps in each recipe that will take the longest amount of time. Recipes are
written sequentially, so they often start with steps such as boiling rice or beans or
roasting a chicken. These processes take a long time without necessarily requiring
ongoing attention so they should be listed toward the beginning of each recipe.
Although each recipe individually includes steps and timing information, the success of
your kitchen work plan depends on understanding how these processes interface and
scheduling them to facilitate work flow.

Step 2
Create a timeline laying out the coordinated steps required to complete all of the recipes
you plan to prepare. Plan prep steps to fill the time when initial processes and
ingredients such as rice, beans and large roasts are cooking largely unattended.
Schedule prep steps so they are completed before it's time to cook the prepped
ingredients.
Step 3
Schedule dish completion relative to how well the cooked dishes will hold once they
have been prepared. A casserole that is fully cooked ahead of time usually holds up
well in an oven warmer compartment if one is available, while a stir fry can wilt if you
hold it for too long, so it should be prepared as closely as possible to its serving time.
Step 4
Build a chart listing the tasks that must be completed, leaving space for the name of the
person who is to complete that task. Be specific, and consolidate steps from multiple
recipes when possible, such as prepping all of the onions together, even though they
may be headed for different dishes. Assign tasks to individuals if you are working with
children or you know your adult helpers well enough to recognize that a specific person
would be best for a specific task. Alternately, allow your helpers to fill in their own
names next to the tasks they choose.
Example of written Work Plan for Cooking

Self-check 1.3-1
Part 1 Fill in the blanks
1. ___________ Its where food is provided to a large number of people with large
crowds and where food production systems are used rather than food being prepared in
an à la carte situation.
2. ___________ It’s any of the foods or substances that are combined to make a
particular dish it should be written in the recipe with exact amount, specification,
3. ___________ It’s a direction or process of making the specific dish the steps needed
to write in order to prevent mistakes on making your dish.
4. ___________ Are the utensils needed for preparing your dish. It’s important to state
the things you needed in preparing your dish specially specification
5. ___________ Most of the recipe requires specific time for cooking and temperature.
A lots factors may occur when temperature and time are not stated in the recipe.
Part 2. Definition of Terms:
A. Purchasing
B. Mis en Place
C. Work plan

Answer Key 1.3-1
Part 1 Fill in the blanks
1. Bulk Operation
2. Ingredients
3. Procedure
4. Equipment
5. Temperature and Size
Part 2. Definition of Terms:
 A. Purchasing is the process a business or organization uses to acquire
goods or services to accomplish its goals. Although there are several
organizations that attempt to set standards in the purchasing process,
processes can vary greatly between organizations.
- B. Mis en Place is a French term for having all your ingredients measured,
cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared.
Mixing bowls, tools and equipment set out. It is a technique chefs use to
assemble meals so quickly and effortlessly.
 C. Work Plan is used in the kitchen to help you keep organized and manage
your time effectively. A work plan is a detailed list of the steps required to
produce an item with a time sequence.

JOB SHEET 1.3-1
Title: Organize Bulk Cooking that is good for 20 pax
Performance Objective: Given the following Supplies/Materials,
you should be able to Create a 1 Dish that can accommodate for 20
pax the Standards within 2 hours.
Supplies/Materials & Equipment :
 Camera
 Video camera
 Ballpen and paper
 Mobile phone
 Kitchen Utensils
 Ingredients
Steps/Procedure:
1. Look for a dish with a recipe with a yield minimum of 20 pax
2. Convert the Recipe within the desire number of pax (20)
3. Make a list of ingredients for Purchasing order
4. Make a work plan for kitchen
5. Preparation of Mis en Place
6. Executing the Procedure
7. Provide necessary precautions
8. Serve the Food

Performance Criteria Checklist 1.3-1
CRITERIA
Did you….
YES NO
1. Look for a dish with a recipe with a yield minimum of
20 pax
2. Convert the Recipe within the desire number of pax
(20)
3. Make a list of ingredients for Purchasing order
4. Prepared the Mis en Place
5. Execute the Procedure
6. Announce comfort stops
8. Serve the Food
Assessment Method:
 Interview on the knowledge of the chosen dish
 Demonstration on how to plan and conduct Purchasing, Mis
en Place and Conversion of the recipe
 Observation of the delivery process through simulation or
actual performance
 Review of portfolios of evidence
 Third party workplace reports of on-the-job performance

UNIT OF COMPETENCY : PREPARE PATES AND TERRINES
MODULE TITLE : PATE AND TERRINE PREPARATION
MODULE DESCRIPTOR : This module deals with the specialist skills and
knowledge, skills, behavior and motivations required to
prepare pates and terrines
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC III
SUMMARY OF LEARNING OUTCOMES :
Upon completion of this module, the students/trainees must be able to:
LO1. Prepare pates and terrines.
LO2. Present pates and terrines.
LO3. Develop new recipes.

LO1. PREPARE PATES AND TERRINES
1. A range of pates and terrines are prepared according to standard recipes.
2. Appropriate ingredients are selected for production of pates and terrines.
3. Lining of moulds for pates and terrines are prepared using suitable
ingredients.
4. A range of binding agents and processes are used in the preparation of basic
forcemeat.
5. A range of pastries suitable for pate en croute are prepared and correctly
handled to ensure high quality and attractive presentation.
6. Specialized equipment and machinery for making pates and terrines are
correctly and safely operated according to manufacturer’s instructions.
CONTENTS:
 Types of Pates and Terrines
 Ingredients for pate and terrine making
 Pate and terrine preparation
 Handling of pates and terrines
 Machines and equipment in pate and terrine preparation
CONDITIONS:
 Recipes of pates and terrines
 Real ingredients/food items
METHODOLOGIES:
 Lecture
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Direct observation of the candidate using techniques to prepare pates and
terrines.
 Sampling of pates and terrines prepared

LO2. PRESENT PATES AND TERRINES
1. Pates and terrines are attractively presented for various uses including, but not
limited to appetizers, entrees or buffets.
2. Pates and terrines are appropriately decorated giving consideration to
contemporary tastes, color presentation and eye appeal.
CONTENTS:
 Uses of pates and terrines
 Presenting pates and terrines
CONDITIONS:
 References/recipes
 Handouts
METHODOLOGIES:
 Lecture
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Practical test
 Direct observation of the candidate using techniques to prepare pates and
terrines.
 Sampling of pates and terrines prepared

LO3. DEVELOP NEW RECIPES
1. Recipes for pates and terrines are developed using a range of suitable
products giving consideration to tastes and presentation.
2. New recipes for pates and terrines are tested for taste, yield and customer
acceptance.
CONTENTS:
 Developing new recipes for pates and terrines
 Recipe testing
CONDITIONS:
 References
 Different pate and terrine recipes
 Handouts
METHODOLOGIES:
 Lecture
 Product experiments
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

Learning Experiences
Learning Outcome No. 4. Prepare Pâtés and Terrines
Learning Activities Special Instructions
Pâtés and Terrines
Pâtés and Terrines Recipe
How to Handle Pâtés and Terrines
Answer Self-Check No. 1.4.1
Checking answers with Answer Key
1.1.1
Perform Job Sheet No. 1.4-1
Check Performance Criteria Checklist
No. 1.4-1
Read and understand the information
sheet and check yourself by answering
the Information check, then compare
your answer with answer key. You must
answer all questions correctly before
proceeding to the next activity. Job sheet
will help you practice your skills in
operating different ways of planning and
gathering information and help you apply
your skills learned from information sheet
and job sheet. This will guide you in
creating or producing quality output.
Performance criteria checklist will guide
you and help you evaluate your work as
you practice your skill. Evaluate your
own work using the performance criteria.
After doing all the activities you may now
proceed to the next lessons. After you
finish all the learning sessions and tasks,
you are ready to proceed to the next
competency.

PÂTÉS AND TERRINES
PÂTÉ
A forcemeat mixture of meats, fish, seafood or vegetables baked in a pastry shell or
mold. Pâté en croute specifically refers to the pastry that encased the forcemeat. Today
pâtés are loosely defined and can be prepared in pastry crusts or wrapped in fat back,
leeks, or ham.
TERRINE
From a term for the earthenware dish that was traditionally used for the preparation of a
terrine. Today the practical terminology of terrines and pâtés is often interchangeable.
Terrines can be prepared with a forcemeat, molded foie gras, or layered vegetables
bound with aspic or fresh cheese.
A pâté is a forcemeat dish made of meat, fat, spices and often a flavorful booze such as
wine or brandy. A terrine is basically a pâté that's cooked in a dish called a terrine.
Think of pâté as the overarching category with terrines underneath.
A pate differs from a terrine in that pate is usually made from liver, is much finer in
texture and can be made in any shaped container. A terrine is generally made from
much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced
pork.
The term terrine refers to the dish it's baked in, as well as the dish itself.

EQUIPMENT REQUIRED FOR MAKING PATE
 Pate molds
 Pastry wheels
 Scissors
 Palette knives
 Round cutters
 Aluminum foil
PREPARATION
-The preparation of pate is done in 5 stages
1. PRE-PREPARATION
· Prepare the dough
· Prepare the forcemeat
· Roll the dough about 1/8th inch thick and about the size of the sheet pan
· Using the assembled hinged mold, mark the dough for the main and the
cap pieces.
· The bottom and the four walls of the mold to be covered with the dough.
· Allow for a ½ inch overhang on all the sides.
· The capping piece should be the size of the bottom
· Cut 2 chimney rings from an extra piece of dough using 1 inch and ½ inch
round cutter.
2. ASSEMBLING THE PATE
· Lightly oil the assembled mold.
· Fold the main piece of dough length wise. It should drop easily into the mold.
· It should cover all the four walls and the bottom of the mold.
· Using a small ball of scrap dough carefully press the dough into the corners of the
mold.
· Cover and refrigerate the lined mold for one hour.
· Fill the mold with well chilled forcemeat ½ inch short of the top edge.
· The forcemeat should be placed in several layers using a palette knife to press the
forcemeat to reduce the formation of the air pockets.
· Fold the overhanging dough over the top of the forcemeat.
· Lightly egg wash the dough covering the top.
· Lightly eggs wash the face of the capping dough.
· Lay the capping face, egg wash side down, on top of the pate.
3. INSERTING THE CHIMNEYS
· Chimneys are placed in the pate to allow steam to escape. If chimneys are not
present the steam can crack the crust.

4. COOKING THE PATE
Cooking the pate is divided into two stages-
· Browning Stage – without egg washing the top of the pate, cover the pate with a
foil. Place in a pre-heated oven at 475 degrees F, for 10 minutes. Remove from
the oven and allow rest for 15 minutes.
· Cooking Stage – uncover and lightly egg wash the top of the pate. Place in a
preheated oven at 350 degrees F until an internal temperature is reached to 150
degrees F
NOTE: The temperature can be taken through the chimney.
5. FINISHING THE PATE
The pate is not complete when it is removed from the oven. It must be first filled
with aspic.
· Allow the pate to rest at room temperature for 15 minutes. This will allow the
juices and fat those have come out of the pate to be absorbed back.
· Carefully fill the chimneys with a good quality aspic jelly.
· Allow the pate to chill overnight before removal and slicing.
EQUIPMENT REQUIRED IN MAKING A TERRINES
 Terrine molds
 Plastic food film
 Palette knife
 Water bath with a rack
PREPARATION
The preparation can be divided into 4 stages.
1. PRE-PREPARATION
The first step is to select a suitable mold.
· Lightly oil the mold
· Line the mold with single piece of plastic film, large enough to cover the bottom and
the four sides.
· Prepare the forcemeat.
2. ASSEMBLING THE TERRINE
· Fill the terrine half with forcemeat, being careful not to form the air pockets.
· Place the garnishes if any.
· Fill the terrine with the remaining forcemeat to the shoulder of the mold.
· Fold the overhanging plastic sheet over the forcemeat.
· Place the lid on the terrine.

3. COOKING THE TERRINE
· Assemble the water bath
· Place terrine in the water bath
· Place in the pre heated oven at 325 degrees F
· Cook to an internal temperature of 140 degrees F
· Remove from the water bath
· Cool at room temperature for 30 minutes.
4. PRESSING TERRINES
· A cooked terrine is pressed by removing the lid and placing a metal plate, cut to fit the
opening of the terrine, on top of the plate and the terrine is refrigerated overnight

PÂTÉS AND TERRINES RECIPE
Sample simple recipe for Pate
Chicken Liver Pâté
PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins
SERVINGS 16 servings
If you want, you can soak the chicken livers in milk for an hour or so before
proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the
liver and make them taste milder. This recipe makes a lot. You can easily halve (or
double).
Ingredients
 6 tablespoons unsalted butter, divided
 1/3 cup minced shallot
 1 pound chicken livers
 Kosher salt
 1 clove garlic, minced
 2 tablespoons capers
 1 teaspoon dried thyme

 1 teaspoon anchovy paste, optional
 1/4 cup brandy
 1/4 cup cream
Method
1. Trim the connective tissue and fat:
Trim any fat or connective tissue from the livers and discard.
2. Brown the butter:
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter
brown, about 3 to 5 minutes. Do not let it burn.
3. Sauté the shallots and livers:
Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in
the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when
one side browns, about 2 minutes.

4.Add the capers, thyme, garlic, and anchovy paste:
Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if
using, and sauté another minute.
5. Deglaze the pan with brandy:
Take the pan off the heat and add the brandy. (Be careful when you return it to the heat,
as it could flame up, especially if you are using a gas range. If it does, cover the pan for
a moment.) Increase the heat to high and let the brandy boil and reduce to the
consistency of syrup, about 1 to 2 minutes. Turn off heat and allow the mixture to cool.
6. Purée in a food processor:
Put the mixture into a food processor or blender and pulse a few times to combine. Add
the remaining butter and the cream and purée. The mixture will look a little loose, but it
will firm up in the fridge.
7. Place into ramekins and chill:
Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour
before using.
The pâté will last a week or so in the fridge. If you want to preserve it for up to a month,
pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté,
you will need to reseal the top to preserve it.
Serve spread on crackers or baguette slices.

Sample simple recipe for Terrine
Country Terrine
PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 3 Days 1hour (includes marinating and chilling)
SERVINGS 12- 14 servings
Ingredients
 1 cup finely chopped onion (1 large)
 2 tablespoons unsalted butter
 2 garlic cloves, finely chopped
 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
 1 teaspoon black peppercorns
 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
 1/4 teaspoon freshly grated nutmeg
 1 Turkish or 1/2 California bay leaf
 1/2 cup heavy cream
 2 large eggs

 3 tablespoons Cognac or other brandy
 1/2 lb chicken livers, trimmed
 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback
(without rind)
 1/2 lb ground fatty veal (preferably veal breast)
 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
 12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Special Equipment
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read
thermometer
Method
Assemble and marinate terrine:
Step 1
Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat,
stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring,
1 minute. Transfer to a large bowl set in a bowl of ice.
Step 2
While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder
until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until
combined well.
Step 3
Pulse chicken livers in a food processor until finely chopped, then add to onion mixture
along with ground pork and veal and mix together well with your hands or a wooden
spoon. Stir in ham cubes.
Step 4
Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon,
arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch
overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to
compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3
more bacon slices if necessary to cover completely, and fold overhanging ends of
bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to
marinate meats.

Bake terrine:
Step 5
Put oven rack in middle position and preheat oven to 325°F.
Step 6
Discard plastic wrap and cover terrine tightly with a double layer of foil.
Step 7
Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2
inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let
terrine stand in mold on a rack, 30 minutes.
Weight terrine:
Step 8
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over
top of terrine, then place on top of parchment another same-size terrine mold or a piece
of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-
pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in
pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or
without weights, at least 24 hours to allow flavors to develop.
To serve:
Step 9
Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of
hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess
liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and
gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room
temperature for 30 minutes before serving, then transfer to a platter if desired and cut,
as needed, into 1/2-inch-thick slices.
Cooks' notes:
Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

HOW TO HANDLE PÂTÉS AND TERRINES
GUIDE TO HANDLE PATE AND TERRINES
Terrines can last, sealed from the air under a thick layer of rendered fat, for weeks, if
not months. This recipe will keep, wrapped tightly in foil, for up to two weeks in the
refrigerator. Be patient and enjoy the process. It’s no secret that making your own pâté
and terrine requires a solid amount of time; it’s a kitchen marathon, not a sprint.
“One piece of advice for someone trying out making pâtés and terrines for the first time
would be to take your time and enjoy the process. These aren’t hard to do, but rushing
them can cause [the] food to not set or cook correctly, which can change not only the
flavor, but also the texture.”
Popular Ingredients for Terrine
Meats
The most popular main meats used are pork or game such as venison, rabbits, boar,
and more. These meats are sufficiently tender and cook quickly, becoming more
flavorful once cooked. Beef is less preferable, as it is too dense and takes much longer
to cook than the other meats. Likewise, chicken is not an ideal choice, as it is not
flavorful enough and requires too much heavy seasoning. An especially popular type of
terrine is terrine de campagne, also known as country terrine, made from pork and liver.
This is a popular combination as the smoothness of liver meat tends to pair especially
well with coarser pork meat. You can also make terrines with fish and seafood as the
main meats – smoked salmon terrine, for instance, is a wonderful starter for Christmas
day dinners.
Vegetables
Almost any kind of vegetable goes well with terrines, which makes it a convenient dish
for those who home-grow their own vegetables. Some popular choices include zucchini,
eggplants, red peppers, and mushrooms.
It is also possible to make vegetarian terrines. However, layering such a dish can be a
delicate task. You’ll have to carefully mix vegetables that have stronger flavors with
more delicately flavored vegetables, to prevent it from being too bland. Unlike meat-
based terrines though, vegetarian terrines are usually served as appetizers to a meal.

Seasoning
Herbs, spices, and even alcohol are all ingredients that you can use to season a terrine.
The most popular spice used is quatre épices. This is a French spice mix most
commonly made from ground pepper, cloves, nutmeg, and dried ginger, although
cinnamon is often used as a substitute for ginger. Fresh herbs like basil, thyme, parsley,
and sage are especially popular in country terrines. Finally, some brandy or white wine
adds an additional splash of flavor to the terrine.
How to Serve and Eat Terrine
Once a terrine has cooled, it is most often served in thick slices on a charcuterie board,
along with a wide variety of cured meats, sausages, cheeses, and bread. Popular
choices for cheese include blue cheese or goat cheese. Crusty breads also go
especially well with terrines, so sourdough bread, rye bread, or baguettes are excellent
choices.
For those looking for something lighter, perhaps as a starter, you can also eat a simple
meal of vegetarian or foie gras terrine, paired with hot toast, butter, and pickled
vegetables such as gherkins or caper berries.

Type of Terrine Mold
Although people predominantly made terrines with pottery molds in the past, terrine
molds today can be made from all kinds of materials. These include cast iron, ceramic
glass, stainless steel, porcelain, and many more. When faced with so many choices,
how do you decide which is the best type of mold to use?
We recommend using molds made out of enameled cast-iron, which can cook through
the layers of terrine more evenly. In particular, you want to avoid molds made of pure
aluminum and uncoated iron. These materials can leave an unpleasant taste in terrines
that make use of acidic ingredients like tomatoes and dairy products.
How to Slice Terrine
Terrine is often served in thick slices. As a result, sometimes it can crumble while you’re
making the cut. To prevent this, wrap it tightly in cling film before slicing it. By doing so,
you ensure that it still looks great when being plated.
Pre-Roasting the Vegetables
If you are making a vegetable terrine, don’t forget to roast or char-grill the vegetables
first. This will give your terrine dish a strong smokey flavor.
A Dish for the Imaginative Chef
The great thing about terrines is that you can make them from almost any combination
of ingredients, from common meats like pork and sausage meats to gourmet cuisine like
foie gras and venison. This makes it an excellent dish for adventurous chefs. When it
comes to creating inventive, richly-flavored terrine recipes, the sky is the limit.

Self-check 1.4-1
Part 1 True or False
1. ___________ A pâté is a forcemeat dish made of meat, fat, spices and often a
flavorful booze such as wine or brandy.
2. ___________ A pate differs from a terrine in that pate is usually made from liver, is
much finer in texture and can be made in any shaped container.
3. ___________ A pâté is generally made from much chunkier meat - chunks of pork
hock, diced lamb leg meat, duck breast or minced pork.
4. ___________ The term terrine refers to the dish it's baked in, as well as the dish
itself.
5. ___________ Chimneys are placed in the pate to allow steam to escape. If chimneys
are not present the steam can crack the crust.
6. ___________ Cooking the pate is divided into three stages
7. ___________ Allow the pate to rest at room temperature for 30 minutes. This will
allow the juices and fat those have come out of the pate to be absorbed back.
8. ___________ A cooked terrine is pressed by removing the lid and placing a metal
plate, cut to fit the opening of the terrine, on top of the plate and the terrine is
refrigerated overnight
9. ___________ Terrines can last, sealed from the air under a thin layer of rendered fat,
for weeks, if not months.
10. ___________ If you are making a vegetable terrine, don’t forget to roast or char-grill
the vegetables after.
Part 2. Enumeration:
A. Give the tools and Equipment in making Pate and Terrine (10 points)
Pate (1-6)
Terrine (7-10)

Answer Key 1.4-1
Part 1 True or False
1. True
2. True
3. False
4. True
5. True
6. False
7. False
8. True
9. False
10. False
Part 2. Enumeration:
Equipment for Pate
• Pate molds
• Pastry wheels
• Scissors
• Palette knives
• Round cutters
• Aluminum foil
Equipment for Terrine
• Terrine molds
• Plastic food film
• Palette knife
• Water bath with a rack

JOB SHEET 1.4-1
Title: Prepare Pate and Terrines with a twist
Performance Objective: Given the following Supplies/Materials,
you should be able to Create a 1 Dish that can accommodate for 20
pax the Standards within 2 hours.
Supplies/Materials & Equipment :
 Camera
 Video camera
 Ballpen and paper
 Mobile phone
 Kitchen Utensils
 Ingredients
Steps/Procedure:
1. Choose between Pate and terrines
2. Create your own pate/ terrines Dish
3. Put 1 any ingredient that makes it different
4. Make a recipe for your chosen dish
5, Mis en Place
6. Executing the Procedure
8. Serve the Food
Assessment Method:
 Interview on the knowledge of the chosen dish
 Demonstration on how to prepare the chosen Dish, Mis en
Place and how to handle the dish.
 Observation of the delivery process through simulation or
actual performance
 Review of portfolios of evidence
 Third party workplace reports of on-the-job performance

Performance Criteria Checklist 1.4-1
CRITERIA
Did you….
YES NO
1. Chose between Pate and terrines
2. Create your own pate/ terrines Dish
3. Put 1 any ingredient that makes it different
4. Prepared the Mis en Place
5. Execute the Procedure
6. Announce comfort stops
8. Serve the Food

3-4CBLM FOR COMMERCIAL COOKING NC III.docx

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