reflection paper

            WESTERN CUISINE was such an interesting subject for me. Aside from we learned some from the cuisine of the western world, we were also able to do some of their dishes. As a part of our syllabus in this subject, we were required to do laboratories in the kitchen. Greek and South American Cuisines, these two huge countries are the topics assigned to our group in the whole first semester.

KNIFE SKILLS

“This was our very first laboratory in our western cuisine subject. All of us were required to bring our own chef’s knife, and chopping board. This activity taught us how to use the knife safely,the do’s and don’t’s in handling knife, and the different cuts includes; SLICING (Chiffonade, Rondelles, Diagonals, Oblique, Lozenges, and Butterfly), CHOPPING (Course Chopping and Chopping Garlic), CUTTING STICKS AND DICING (Batonnet, Julienne, Allumette, Fine Julienne, Brunoise, Fine Brunoise, Medium Dice, Small Dice, Large Dice, and Paysanne), DICING AN ONION, MINCING (Mincing Shallots), TOURNER, PARISIENNES and USING MANDOLINE. Our group got 18 correct slices out of 20. This was a very nice experience.” – JIRAH

“As a part of our course, we were also taught how to prepare food. But prior to cooking, we were also required to practice different cuts of vegetables, fruits and every ingredient for the food that we’re going to cook. In our Western Cuisine sibject, I learned those different cuts, to our instructor who demonstrated those kinds of cuts, slices, and chops. I was also called in front to demonstrate one type of chop for leafy vegetables. At first it felt nervous, because I know that it’s not usually done at home but when Ive’d tried it. It was easy, and so my classmates learned it. There comes the day that every group should have practice the different cutting techniques and our group got 18 points, at the end I was proud of myself because Ive’d learned something in our subject and I can apply it soon when I get a job. ” – Gabriel

“Our first laboratory was about the cutting techniques or knife skills. Before applying all the techniques, first, we paid attention to the instructions. In preparation to our activity, we decided to had contributions for the expenses of the vegetables which we’re going to use. And also who’s going to bring utensils such as chef’s knife, paring knife, and chopping board. After all the preparation, we wore the kitchen suits – the hairnet, nickerchief, kitchen towel, and apron for food safety. By then, we started applying different kinds of cutting techniques. First, we washed all the vegetables. Then we showed our knowledge on the different kinds of cutting techniques. Finally, after we finished our work, we cleaned our working tables and presented our outputs to our instructor and to the whole class.” – Joenel

“All of us did these as our first laboratory in western cuisine, we learned a lot of cutting techniques and how to handle the knife when we are slicing the paysanne, diagonals, oblique, rondelles and etc., these kind of laboratory helped us to cut ingredients in an appropriate way.” – Jayvee

“During our cutting techniques lesson on the lecture room at the PUNP school, our instructor presented a video for the cutting procedures. We did different types of cuts such as roundels which we have cut into a circular or circle, we also had cutting of sticks in vertical and horizontal cuts. We also had the oblique, a type of cuts which was a cut like a baseball ball, seven sides cut the type of vegetables that we use is the potato a good example for oblique. The mince cuts were also a type of cutting techniques which is smaller version of cuts. And the easiest among of the cutting techniques was the chopped, a type of cuts that chopped in easy way. And there were so many types of cutting techniques that we use in cooking a dish.” – Sheena

“Our first laboratory was all about familiarization of the different types of cutting techniques like slicing, chopping, and cutting sticks and dicing. Under slicing were the chiffonade, rondelles, diagonals, obliques, lozenges and horizontal slicing and under chopping were the course chopping and chopping garlic and the last one was under cutting of sticks and dicing, they were the batonnet, julienne, fine julienne, brunoise, fine brunoise, medium dice, etc., this was done by group laboratory wherein every group was having a minimum of six memebers. Every greoup needs to cut different types of cutting whether under slicing, chopping, or cutting sticks and diagonals. When all the group was done cutting, each group had one presentor to do perform the different types of cutting techniques. Our group got 18 points which is not bad after all. One thing I learned at the emd of the session is that as an HRM student, you should be not only familiar but acquainted with the different types of cutting techniques.” – Vanesa

CALAMARI FRITTOS SERVED WITH SAUTEED BROCCOLI AND BAKED POTATO

“As a reporter of Greek cuisine we had chosen to prepare a Greek food. CLAMARI FRITTOS SERVED WITH SAUTEED BROCCOLI AND BAKED POTATO that was our recipe during our second laboratory. We prepared calamari/squid rings as our main dish/entrée with sautéed broccoli as a side dish and potato with parmesan cheese as our carbohydrates in replacement of rice. The evaluators commented on our main dish that the squid was too rubbery which results to low score. However, the side dish and the carbohydrates were very good that results to high score. In our section, BSHTM4C, we were the third placer on the First Greek and Eastern European Food Showdown. Not bad! J” – Jirah

“The first food showdown was exciting because it was our first time to cook a recipe which originated in Greece. Our dish was named CALAMRI FRITO SERVED WITH PARMESAN POTATO. At first we don’t know what to do because we can’t find some ingredients until we decided to cook the said dish. The evaluation to our dish was both good because the squid was tough. But we were proud of ourselves that we finished it well.” – Gabriel

“Our second laboratory was all about how to cook calamari’s with side dish of buttered broccoli with matching sweet and sour sauce and combination of soy sauce, calamansi, chopped onion, and small amount of chili. The most important procedure that we must apply before anything else was the mise en place literally means “to put in place” or “everything in its place” for us to know what we are going to do before we cook our food. After we applied the mise en place we’re about to cook our food. Then after that we did the portioning of the food and plating. Lastly we presented our main dish with side dish of buttered broccoli to my instructor and to the whole class.” – Joenel

“This was our very first cooking laboratory that we did for the Greek cuisine. Each group has it’s own recipes such as seafoods, beef, or a pork. When cooking, you need to be in your proper attire because you are not allowed to take the laboratory.” – Jayvee

“The group of Jirah which I belong to prepare a dish called the Baked Potato Calamari’s with Sautéed Broccoli. The ingredients were the following, the squid rings chopped into rondelles, bread crumbs, olive oil, butter, broccoli, garlic, onion, potato, and salt and pepper to had a taste. For the preparation of the dish, first thing to do was to mise en place all the ingredients. Cook the squid in a deep pan frying and the broccoli cooked in a sautéing pan with the garlic and butter cooked until it’s dark green. Set aside it and the potato, instead of baking it we used a boiling technique to boil the potato in a medium heat and we sautéed it with butter.” – Sheena

“Baked Potato Calamaris with Sauteed Broccoli was a Greek recipe and that dish was our entrée in our second laboratory. Wherein in that recipe we got the 3^rd place in our section. In doing our recipe, we all participated in the preparation of the ingredients. After which, we prepared to cook the calamari while Abalos prepared to cook the potato and broccoli. My co-members and I here was helping Jirah and Abalos in doing the cooking of our dish. After the cooking of potato and broccoli was done good and the calamari was slightly firm, the overall presentation was good.” – Vanesa

SEAFOOD PESTO PASTA AND CAESAR SALAD

“This was supposed to be an activity for us. Since we lacked a lot of time, our instructor decided to demo the preparation for us. The pesto pasta we’d made was a unique one. Because we used seafood as an additional ingredient in our pesto sauce. I just want to comment about the taste and the smell of the pesto sauce. For me, the smell was not so good as well as the taste, maybe it’s because of the fresh basil leaves. Anyway, that was a nice experience to treasure.” – Jirah

“It was exciting to learn some dish of other countries especially those I haven’t heard and met before. Like the pesto pasta, as a whole class, our instructor thought us how to make pesto pasta. It was quite difficult to learn, ingredients were expensive specially the parmesan cheese we need for the sauce. I remember it took us time to buy all the ingredients because the other ingredients were not familiar to us, and some were not available in the market so we kept on asking what is the alternative or substitute to that ingredient. The day came when we were going to prepare, each of us have different work. I was the one who toasted the minced bacon. Everyone was eager to finish the dish because we were all hungry that time and we want to taste everything that we had prepared. Some did not like the taste of the pesto pasta because of the smell of the basil leaves but I like it. And I learn one dish that I can prepare at home” –Gabriel

“Seafood pesto pasta with the ceassar salad dressing was our third activity. Like I said in our second laboratory, you must apply first the mise en place procedure. And it should be step by step process for you to know what you are going to what you are going to do when it comes to cooking. Because for me it was the hard to prepare unlike in my other laboratory activity but I learned in this part of laboratory.”

-Joenel

“Second laboratory we did the Caesar salad in front of our teacher as our mentor who guided us on how to make Caesar salad dressing. We made the pesto pasta, all of us was able to ate even though all of were tired already but we enjoyed it. Every after laboratory we need to sanitized the kitchen area to minimize cross contamination.” –Jayvee

“In our salad dressing we prepared the ingredients such as egg yolks, lemon juice, vegetable oil, anchovy fish and anchovy sauce, salt and pepper to have a taste. The other students were busy while cooking their dish and the other prepared for the dressing of the salad. The preparation for the salad dressing was the following: first put the egg yolk and beat it. Next is the lemon juice, the anchovy fish and sauce and salt and pepper. After it, Caesar salad dressing, the others prepared the lettuce which is the organic, ice berg and the other one. They drain it until the water drained.” –Sheena

“Our third laboratory, which were the pesto pasta, and Caesar salad. All groups performed the pesto pasta as well as the Caesar salad. All group has designated task for cooking pasta and to prepare the other dish. For the over all, for me the salad dressing is slightly sour and salty and the pesto is more on the aroma but the taste was not good for me.” –Vanessa

GRLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE SERVED WITH BEANS AND RICE

“Lately, this September, we conduct our fourth laboratory for this semester. This time we prepared South American food. We cooked this dish easily and all of us were enjoying while preparing and cooking this dish. Teamwork was in my group. As a result, we won the second place in the whole 4^th year class of western cuisine. I must say to my group mates good job and thank you” –Jirah

“It was last Tuesday, September 24, 2013 when the second food showdown was held. My group prepared a south American dish, which was Grilled Chicken with Brazilian Tomato Sauce with Beans. All of us in our group were serious and confident to fish this food showdown, and for us to improve those short comings during the first food showdown because it was quite not good. The result for this dish I am proud because in our section we were the second placer and in the overall fourth year students we were the 2^nd runner-up. I am happy because I did saw the improvement of my group’s work. That we were able to accomplish ths food showdown successful and we did win even if we were not the first place.” –Gabriel

“The Grilled Chicken with Brazilian Tomato Sauce with Beans was our last laboratory. Because this was our last laboratory, extended our efforts and did our best. The food was easy to cook because we didn’t need many ingredients, unexpectedly; we got the second place among overall fourth year BS HRM student.” – Joenel

“We made the Grilled Chicken with Brazilian Tomato Sauce with Beans of south American cuisine this was our third laboratory in cooking, we enjoyed the cooking even though we have time limit but we managed to cook it, and we managed our time to sanitize the kitchen for the next group.” – Jayvee

“Our group prepared a dish of south American country which was called the Grilled Chicken with Brazilian Tomato Sauce with Beans. First thing we did we prepared the ingredients and condiments for our dish. When the time was running we did the mise en place to measure how many we put the dish that we cooked. The others prepared the ingredients while the others debone the chicken breast. After we finished all the mise en place, we prepare to cook our dish, first, we grilled the chicken breast. And the beans, we sautéed in butter in a medium heat. For the sauce, we combined the coconut milk and tomato sauce with chili a substitute in jalapeno chili and salt and pepper to have a taste. ” – Sheena

“Our fourth laboratory was from the country of south America, where our recipe won the second place in the overall 4^th year A to c garnering 50 pionts which im very happy and proud of my group” –Vanesa