PANPACIFIC UNIVERSITY NORTH PHILIPPINES
Urdaneta City, Pangasinan
Reflection and Narrative Reports
Submitted to:
Mr. Leonard Rey M. Sabado
(Culinary Instructor)
Submitted by:
Tomas, Mark Anthony D.
Wednesday, March 12, 2014
Culinary Arts and Sciences Laboratory (Pasta and Stocks, Salad and Salad Dressing and Fruit Flambe)
Culinary Arts and Sciences
Reflection Paper
Pasta and Stocks Making
Reflection Paper
Pasta and Stocks Making
Fetuccine in Bechamel Sauce
Brown Stock (Pork Back Bone)
When we prepare all of the ingredients, i am so excited because that was our first time to make a pasta. We learned how to make it faster and of course how to cook responsibly, you need to follow all the rules when you are going to prepare all those ingredients.
Salad and Salad Dressing and Fruit Flambe
Ceasar Salad Dressing
Fruit Flambe
We know now how to make a salad and lad dressing, for example the salad greens this are the ingredients; lettuce, boston, iceberg, leaf, romaine, lola rosa, spinach, sprouts, watercress, and fresh herbs. Our instructor teach us on how to do that, and of course we the group 2 are helping each other for purchasing the ingredients. We enjoy that moment because of the experience that we learned. We will now able to do it in our house because it is esy to prepare.
Sandwich Making
Boritos Sandwich
Tuna Canape
In this session we learned how to make a sandwich with different varieties. Sandwich is easy to prepare. You will just follow all the instruction or the procedure. What we had learned in this session will surely help us to build up our skills and apply in the near future.Culinary Arts and Sciences (Cutting with the Knife)
Culinary Arts and Sciences
Reflection Paper
Knife Skills
Cutting with the Knife
The proper way of cutting vegetables, we learned the different types of cuts and using the knife safely. First use the correct knife for the task, always cut away from yourself, always cut on a cutting board, do not cut on glass, marble or metal, place a dump towel underneath the cutting board to keep it from sliding as you cut, keep knives sharp and soon and so forth. For the different types of cuts, for slicing this includes the following; Chiffonade Rondelles, Diagonals, Oblique, Lozenges, and Horizontal Slicing. For cutting Sticks and Dicing includes the follwing; Batonnet, Julienne, Allumette, Fine Jullienne, Brunoise, Fine Brunoise, Medium Dice, Small Dice, Large Dice, Payssnne.
That was all new to us, it was so exciting, because all we have know was to cut and cut and cut, but we didn't even know the name of each cuts. We think that this was the memorable experience with our beloved instructor.
Stocks Making
Brown Stock (Pork Back Bone)
In this part we are going to make a stocks, each groups has a disegnated stocks to prepare, our group asigned to make a brown stocks which is made from chicken, veal, beef or game bones and vegetable. But we for the alternative way, we used Pork back bones for our stock. We learned also the principles of Stock Making, first start the stocks in cold water, second simmer the stocks gently, third skim the stocks frequently, fourth strain the stock carefully, fifth cool the stock quickly, sixth store the stock properly and lastly degrease the stock. We used also mushrooms for the additional ingredient. We know that it was all expensive, but we ejoyed every moment on this laboratory.
Knife Skills
Cutting with the Knife
The proper way of cutting vegetables, we learned the different types of cuts and using the knife safely. First use the correct knife for the task, always cut away from yourself, always cut on a cutting board, do not cut on glass, marble or metal, place a dump towel underneath the cutting board to keep it from sliding as you cut, keep knives sharp and soon and so forth. For the different types of cuts, for slicing this includes the following; Chiffonade Rondelles, Diagonals, Oblique, Lozenges, and Horizontal Slicing. For cutting Sticks and Dicing includes the follwing; Batonnet, Julienne, Allumette, Fine Jullienne, Brunoise, Fine Brunoise, Medium Dice, Small Dice, Large Dice, Payssnne.
That was all new to us, it was so exciting, because all we have know was to cut and cut and cut, but we didn't even know the name of each cuts. We think that this was the memorable experience with our beloved instructor.
Stocks Making
In this part we are going to make a stocks, each groups has a disegnated stocks to prepare, our group asigned to make a brown stocks which is made from chicken, veal, beef or game bones and vegetable. But we for the alternative way, we used Pork back bones for our stock. We learned also the principles of Stock Making, first start the stocks in cold water, second simmer the stocks gently, third skim the stocks frequently, fourth strain the stock carefully, fifth cool the stock quickly, sixth store the stock properly and lastly degrease the stock. We used also mushrooms for the additional ingredient. We know that it was all expensive, but we ejoyed every moment on this laboratory.
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