My Second Quarter

Hi again everyone! I'm back for an another amazingly great experience that happened this Second Quarter. So let us start! So our first topic is about preparing vegetable dishes properly. On preparing vegetable dishes, we should know the different characteristics of quality vegetables used on our dishes. There are two proper way of thawing vegetable which are boiling vegetables in 1/2 to 2/3 cup of water about 7-10 minutes, and microwaving or stir-frying vegetables by placing them directly in 2 to 4 tablespoons of water for 4 minutes. There are also different market forms of vegetables. It could be Fresh, Frozen, Dried or Processed. There are two methods of cooking vegetable dishes, Dry Heat Method and Moist Heat Method. In Dry Heat Method, we cook vegetables by Grilling/Broiling, Baking, Sauteing, and Deep-Frying. In Moist Heat Method, we cook vegetables by Blanching, Parboiling, Poaching/Braising, and Steaming/Simmering. Below, is our vegetable dish made for our ACES

Braised Lettuce with Ham

 I have also learned the "FIFO" Principle that should be observed in storing vegetables and also, the "HACCP" Analysis that stands for Hazard Control and Critical Point Analysis. I have also learned the different vegetable cuts such as Brunoise, Macedoine, Jardiniere, Paysanne, Julienne, Chiffonade, Mirepoix, and Matignon.

We have also tackled about Seafood Dishes this quarter. I have learned the different market forms of fish and the different fish cuts. Shellfish are enclosed with hard shell while Finfish are covered with fins and scales. There are two types of Shellfish: Mollusks and Crustaceans. We have also learned on how to properly prepare fish for cooking. First, remove the scales by SCALING with the use of kitchen scale. Next is CUTTING the tails and fins. Next one is EVISCERATING the fish by gutting or having fish entrails removed. Lastly, CLEANSING or rinsing the fish inside out in running water. 

And that is all for our Second Quarter! And in the Third Quarter, I am looking forward onto it, and may God bless me.