This document provides an overview of different types of dishes that can be prepared, including soups, vegetables, meats, fish, eggs, and pastas. It defines each category and lists common cooking methods. For soups, it describes clear soups, thick soups, and purées. For vegetables, it lists cooking techniques like sautéing, grilling, braising, boiling, and steaming. Meat dishes can be prepared with moist or dry heat methods. The document also discusses eggs uses for emulsifying, foaming, thickening, and other roles in cooking.

1. ARE YOU
READY
TO LEARN?

2. Presenting Cooked Dishes
Types of Dishes
Quarter 1
Module 8
In this lesson, the students will learn the different types of dishes such
as soup, vegetable, meat and poultry, fish, egg and pasta dishes and also
you will learn also the food servings.
In food preparation, it is important to use and measure ingredients
accurately to achieve consistency, right taste and form a good
presentation on the food that we prepare. Recipe is a guide in cooking
that tells you exactly how to cook a certain dish, which includes the list of
ingredients, method of cooking, preparation, and manner of serving the
dish.

3. Dish Defined
As a specific food
preparation, a “distinct article or
variety of food”, ready to eat, or
be served.
A dish may be served on
tableware, or maybe eaten out of
hand.
Instructions for preparing a
dish is called recipes.
Type of Dishes:
 Soups
• Cream
• Clear
• Puree
 Vegetable Dishes
• Grilling
• Roasting
• Sauteing
• Frying
• Blanching
• Steaming and Simmering
• Boiling
• Braising
• Broiling
• Baking
 Meat and Poultry Dishes
• Dry Heat
• Moist Heat
 Fish and Seafood Dishes
 Egg Dishes
 Pasta Grain and Farinaceous Dishes

4. SOUP
Is a mainly liquid food, generally served warm of hot (but can be cool or cold),
that is made by combining ingredients of meat, vegetables or fish with stock, or
water. Soups are described by boiling solid ingredients in liquids in a pot until the
flavors are extracted, forming a broth.
A nutritious liquid food served at the beginning of meal or a snack.
Designated as churned up vegetable, meat or fish soups garnished with bread,
pasta, or rice. However, it is the good stock such as flavor, color, aroma, and
clarity which gives the body or strength to the soup. After and appetizer, soup is
the first meal in real sense. It is important to take the utmost care in its
preparation, as it will create the first impression on the mind of the guest.

5.  a stock – based soup, which is not thickened. Served unpassed and
garnished with chopped herbs, vegetables, or meat.
• Broth
• Consommé
TYPES OF
SOUP
- Clear Soup -
A flavorful broth that is amber to brown in color. It is very
familiar to stocks, just that broth is based on meats rather than
bones. It is richer and has more defined flavor
 a clear soup which is clarified with egg whites

6. - Thick Soup - a cream soup based on a béchamel sauce and is finished with a
heavy cream.
 – a passed thick soup. It may be vegetable or meat based.
• Cream
• Bisque
 it is a shellfish – based soup, which is passed and may be garnished
with dices of the seafood used.
 thick soup made by cooking and then pureeing ingredients used in
the soup. One can roast the vegetables to give an improved flavor.
• Purée

7. VEGETABLE DISHES
- It is a food that is made from vegetables. It can be appetizing, tasty, easy
and simple to cook. The role of vegetable dish in meal is very important
because eating vegetables provides health benefits. People who eat more
vegetables as part of an overall healthy diet are likely to have a reduced risk
of some chronic diseases.
- provide nutrients for health and maintenance of our body.
- it can be eaten fresh or cooked.
- it can be ready whole, sliced, chopped, shredded, or mashed.
Vegetables

8. Vegetable Cooking Method
 To sauté vegetables, cook veggies fast in a small amount of fat over a
moderately high heat. Quaking the sauté pan frequently during
cooking keeps the food from sticking.
• Sautéing
• Grilling
 Cooking vegetables over hot coals enhances their flavor. Gas and electric
grilling produce good result, too either set the grill to medium – hot or allow
hot coals to die down for about 30 minutes before placing vegetables on the
rack. Rub all vegetables with cooking oils or toss them in an oil-based
marinade or vinaigrette before cooking. Use long-handled tongs to turn the
vegetable once, halfway through cooking time, or when they are lightly
charred and almost tender.

9.  To brace veggies, sauté vegetables briefly in fat before adding liquid to finish
the cooking process. Braising works well with tough vegetables such as
celery hearts, celeriac, leeks and fennel.
• Braising
• Frying
 Frying means to cook vegetables in a very hot fat / oil. Pan-frying uses up to
two centimeters of fat in a pan to cook larger pieces of food such as crumb
coated slices eggplant.
 It is cooking vegetables in a pot of boiling water. Use this method for solid
vegetables such as green beans, broccoli spears and carrots. Brings water to
boil first, add vegetables and cooked uncovered or partially covered.
• Boiling

10.  Is a fast, clean and convenient method for cooking many vegetables and
retains their nutrients, crispness and color. Put vegetables in a microwave-
safe dish with a vented cover and add a small amount of water. The greater
the volume of vegetables, the longer it will take for them to be cooked.
• Baking
• Roasting
 This means cooking vegetables in an oven with dry heat. Once vegetables are
roasted, they are usually tossed first in oil or melted butter. High temperature
roasting results in well – browned, crisp food
 Browning the surface of vegetables with intense dry heat while cooking the
inside marinated vegetables. The broiler should be pre-heated first, place the
vegetables 10 – 15 centimeters from the heat.
• Broiling

11.  This means cooking on a rack above boiling or simmering liquids,
usually water. Cooking vegetables in the oven wrapped in parchment
paper or aluminum foil with a little liquid is also a form of steaming.
• Steaming
• Blanching
 This means cooking vegetables in a large amount of boiling water for
a brief period of time. The vegetables can be immersed in cold water
to arrest the cooking process and to certain their bright color

12. Meat and
Poultry Dishes
- It is a food or a dish that is made from meat
and poultry.
Methods of Cooking Meat
1.Moist heat - methods of cooking are suitable for less tender cuts of meats. It helps to reduce
surface drying in those cuts requiring prolonged cooking time.
 in some regions of the country the term “fricassee” is used interchangeably
with braising. Pot roast and Swiss steak are popular example of braised –
meat dishes.
• Braising
• Cooking in Liquid
 less tender cuts of meat can be covered with liquid and gently simmered
until tender.

13. Methods of Cooking Meat
2. Dry heat - methods of cooking are suitable for tender cuts of meat or less tender cuts which
have been marinate.
 is a cooking method recommended for large cuts of beef, veal, pork and
lamb. It is surrounded and cooked by heated air, usually in an oven.
• Roasting
• Broiling
 is cooking by direct heat from a flame, electric unit, or glowing coals. Meat
well-cooked one side at a time.
• Pan – frying
 is similar to pan – broiling, except that meat is cooked in a small amount of
fat.

14. Fish and Seafood Dishes - Distinct food dishes which
use seafood (fish, shellfish, and seaweed) as primary
ingredients, and are ready to be served eaten with any
needed preparation or cooking completed.
Fish - a cold blooded vertebrate animal that lives in
water, moving with the help of fins and breathing with
gills. It is cooked to make it more palatable, to enhance
flavor and color and breakdown small amount of
connective tissues that are present. Cooking time for
fish is short. As a fish is cooked, it losses its translucency,
the juices becomes milky and the flesh becomes opaque
and whitish in appearance.
Shellfish - may be cooked in the shell or out of the shell,
depending on the type of shellfish; all shellfish are
cooked by the principles of moist and dry heat cookery.

15. Egg Dishes
- food products produced from poultry that is used
as both ingredients and main dish for baked foods.
Complete protein food and also rich in vitamins.
Egg yolk is high fat and iron, is excellent meat
substitute for luncheon and dinner in addition to
their popularity as breakfast item and low in
food cost. Eggs are a nutrient dense food
contains essential amino acids as well as many
vitamins and minerals.
EGGS

16. 1. Emulsifying Agent - The most excellent
emulsifying agent is egg yolk. Yolk surrounds
the oil droplets to preserve them suspended.
An emulsion is a mixture that forms when you
mix liquids that do not ordinarily mix.
2. Foams - Foams are used to add air to food. If
you beat air into egg whites, many air cells
form. As the beating continues, the cells
become smaller and more numerous, as a
result, the foam thickens incorporating air.
3. Thickener - Heat causes egg proteins to thicken
(coagulate) like in making sauces, custard and
puddings.
4. Binding Agent - Eggs act to hold ingredients
together. Beefloaf is an example of eggs used
in this way.
5. Interfering Agent - Frozen dessert like an
ice cream stay creamy because eggs inhibit
the formation of large ice crystals which
would ruin the texture of the dessert
6. Structure - Eggs are from the structure of
many baked goods.
7. Coating - Eggs are used to help a coating
stand by to a food.
8. Flavoring - It adds flavor to many foods.
9. Add color - It adds color to baked food
product

17. Cooking Methods ( whole eggs )
 For perfect cooking, start eggs that don’t have any visible cracks. To
get seamlessly peeled hard – cooked eggs, use eggs that are at least
3 to 5 days. Take your eggs to room temperature before cooking.
Gradually place the eggs in a single layer in a pan with enough cold
water to cover eggs completely. As soon as the water reaches a quick
boil, remove pan from heat and cover egg pan tightly with a lid
• Boiled
• Poached
 Brings the poaching liquid to boil and then reduce to a simmer before adding
the eggs. When you pouch eggs, try adding a little vinegar and salt to the
water. Don’t disrupt the egg once you have put it in the water.

18.  Use fresh egg as much as possible. Use butter to cook eggs and use a non-
stick pan.
• Fried
• Scrambled
 The secret to successfully scrambling egg is slow cooking. A rubber spatula
does a good job of moving eggs. Continually remove scrambled eggs from the
heat when they are almost set but still appear shiny and a bit underdone
 The right pan is important for effective omelet making. It should be shallow
with slopping sides to make it easy to slide to make it easy to slide the
finished omelet out. Water is recommended for omelet egg mixtures.
• Omelet