My Over-all Experience

MY OVERALL EXPERIENCE

First of all, I have learned many things from Ma'am Joy. I like the way she teach and I love her Powerpoint presentations. That's all HAHA! Without further ado, let us start. I have learned how to be a successful entrepreneur. Ma'am Joy also discussed the skills we have to apply in ourselves in starting a business and to be successful. We also discussed about eggs and its anatomy. I have learned that the color of the egg depends on the breed of the chicken. I have also learned that eggs have 17,000 tiny holes! Wow! I've also learned the different kitchen tools, utensils, and equipment in cooking egg dishes. We also tackled grains and wheat and its nutritional facts, also the anatomy of grain. For my experience. my first quarter is challenging, I had chicken pox and to get good grades is difficult because I have missed some topics. This next quarter, I'm going to focus and its pay back time to have good grades. I'm looking forward to it, and may God guide me.

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.

Everyone! I am back again for my cooking experience this third quarter! The next quarter focuses on 'stock, soups, and sauces.' Stocks, soups and sauces are the foundation of many types of cuisines across the world. There are two basic kinds of soup — clear and thick. Stocks are rich, flavorful liquids used as a base for soups, sauces and other dishes. Most sauces have more than one function in a dish and it adds a counterpoint flavor. I think that this is far one of the most easiest to discuss because this is not a main dish but only the base or foundation of many cuisines.

For my 4th Quarter, we have experienced our Food Expo and Tiangge. Wala akong ginawa don nanggago lang HAHAHAHAHAHA