This document provides details of a midterm laboratory activity for a Specialty Cuisine 2 class at Cebu Technological University, including an evaluation of students Kizia Ricablancada and Calderon's preparation of Arroz con Pollo from Paraguay. The recipe and procedures for Arroz con Pollo are listed, involving browning chicken then sautéing vegetables and spices to create the rice dish. The students received full scores and positive feedback for their planning, preparation, management, cleanup, and understanding of concepts from the classroom applied in the laboratory.
This document provides details of a midterm laboratory activity for a Specialty Cuisine 2 class at Cebu Technological University, including an evaluation of students Kizia Ricablancada and Calderon's preparation of Arroz con Pollo from Paraguay. The recipe and procedures for Arroz con Pollo are listed, involving browning chicken then sautéing vegetables and spices to create the rice dish. The students received full scores and positive feedback for their planning, preparation, management, cleanup, and understanding of concepts from the classroom applied in the laboratory.
This document provides details of a midterm laboratory activity for a Specialty Cuisine 2 class at Cebu Technological University, including an evaluation of students Kizia Ricablancada and Calderon's preparation of Arroz con Pollo from Paraguay. The recipe and procedures for Arroz con Pollo are listed, involving browning chicken then sautéing vegetables and spices to create the rice dish. The students received full scores and positive feedback for their planning, preparation, management, cleanup, and understanding of concepts from the classroom applied in the laboratory.
This document provides details of a midterm laboratory activity for a Specialty Cuisine 2 class at Cebu Technological University, including an evaluation of students Kizia Ricablancada and Calderon's preparation of Arroz con Pollo from Paraguay. The recipe and procedures for Arroz con Pollo are listed, involving browning chicken then sautéing vegetables and spices to create the rice dish. The students received full scores and positive feedback for their planning, preparation, management, cleanup, and understanding of concepts from the classroom applied in the laboratory.
EXTENSION CAMPUS ALLIAH PEARL LIMBAGA Instructor’s Name : Mr. Ivan Carlo M. Corriente, MBA Subject : HMPE 3210 – Specialty Cuisine 2 Date : April 13, 2023 Schedule : THURSDAY 9:00 - 12:00 NN Block/Section : BSHM-3DAY Midterm Laboratory Activity Performance Evaluation “SOUTH AMERICAN CUISINES” Name of the Recipe: ARROZ CON POLLO Country: PARAGUAY 1 2 3 4 5 Poor Fair Adequate Great Excellent LAB PLANNING:
1. Have different food laboratory activity group members. 5
2. Submitted a draft of the recipe and additional ingredients (with recipe attached). 5 3. Submitted the official paper for the laboratory activity prior to the laboratory activity. 5 PREPARATION & PROCESS: Criteria Score 1. Use an appropriate tool for measuring, mixing and preparing the recipe. 5 2. Prepared all the necessary ingredients of the recipe. (mise-en-place) 5 3. Correctly demonstrate the process from the lesson. (cookery method) 5 4. Follow recipe directions (in proper sequence). 5 5. Use the correct time and temperature. 5 MANAGEMENT: Criteria Score 1. Work quietly and follow work schedule. 5 2. Cooperate by sharing ingredients, supplies and equipment. 5 3. Work safely. (follow kitchen laboratory guidelines) 5 4. Use appropriate table conversation and manners and set a place for eating. 5 5. Follow sanitation rules and leave the kitchen neat. 5 6. Finish on time (no pass). 5 CLEAN UP & ORGANIZATION: Criteria Score 1. Keep work areas organized and clean during the lab. 5 2. Wash, dry and put away all equipment, dishes and tools. 5 3. Wipe off and sanitize all counters and the stove top. 5 FINISHED PRODUCT--Evaluate the meal appeal characteristics of the food products prepared. Criteria Score 1. Appearance & Presentation: appealing, colorful and interesting. 5 2. Taste: balanced or blended flavor and seasonings. 5 3. Texture: soft, chewy, crisp, smooth, tender and moist. 5 4. Temperature: hot foods were hot and cold foods were cold. 5 THINKING QUESTIONS: 1. What connections can you make from the content learned in class about (food topic) to apply in this lab? (What Score did you learn in the classroom that you applied in lab?) The connection that we make from the content learned in class about food topic to apply in the laboratory are to be more observant, know the knowledge of cooking method, work as a team or as a group, must be more careful using knifes and helping each other so that the work that we do is easy, and create a wonderful taste of food, the texture and copy the exact recipe of that certain country. Based on what we've learned in the classroom about (food topic) that can also be applied in laboratory is to wear the appropriate uniform is just one positive step you can take towards ensuring food safety. And make sure you 5 remove all the accessories and wash your hands properly so that you can't start to cook. And for cooking we applied in laboratory is to use our cooking skills on how to do kitchen works properly and professionally. In addition, not only the knowledge and experience but also on how to know the different kinds of cooking methods, on how to prepare or make a dish in just a couple of minutes. We learned also not only the dish in our country but also in other countries. Lastly, we've learned that to cook one needs to have patience and speak the word humble and know that talent and creation. Score 2. Rate your overall laboratory group and how you worked as a team? For the overall laboratory group and how we worked as a team. We worked as a team to have a better outcome because without the help of each other, we wouldn't make it. We have different assigned to do to make easier and fastest finished our assigned task but still working as a team. Besides the challenges we faced during the food lab, it 5 was an amazing experience. We were so delighted to learn new kind of dishes from SOUTH AMERICAN CUISINES. The time we spent in the kitchen taught us that with passion, love, hard work and a little assistance everything can be achieved in cooking. We realized that we have to be creative and determined to turn raw material into something meaningful so this was all about our experience in the food lab. _ Score 3. Rate your overall laboratory experience. Explain why. For our overall laboratory as a group. We can't rate ourselves but we know we do our very best to make our dish perfect and delicious. We working as a team to have a better outcome. Our performance in the food lab was very smooth, each one of us have a very important role. We have different assigned to do to make it easier and fastest to 5 finished our assigned task but still working as a team. We've had working as a team what comes to our mind is the feeling to satisfaction and sense of accomplishment that comes out of hard work. Even if we're in a hurry, we remind ourselves to stay calm. Cooking was a lot of fun and we personally learned a lot and learned skills to use in kitchen. And everyone enjoyed different parts of each team. Republic of the Philippines Cebu Technological University MAIN CAMPUS M.J. Cuenco Ave. Cor Palma St., Cebu City Website: http://www.ctu.edu.ph Tel. No. 412-1399
DUMANJUG EXTENSION CAMPUS
Name of the Recipe: ARROZ CON POLLO
Country of Origin: PARAGUAY Meat: CHICKEN Side Dish: CORN, CUCUMBER, TOMATO, AND LEMON Garnish: SPRING ONION Ingredients Procedures/Directions/Method
Oil Step 1: Heat the olive oil in a large Pat over medium-high heat. Boneless Chicken Step 2: Sprinkle the chicken with salt and pepper. Salt Step 3: Add 3 drumsticks and 3 thighs to the Dutch oven and cook Black Pepper until browned on both sides, 7 to 8 minutes. Onion Step 4: Remove the chicken pieces with a slotted spoon Bell Pepper and set aside. Garlic Step 5: Repeat with the remaining drumsticks and thighs. Paprika Step 6: Add the onions and peppers to the pot and cook until the Ground Cumin onions are translucent, 2 to 3 minutes. Step 7: Add the garlic and Saffron Threads sauté for about 1 minute. Bay Leaves Step 8: Add the paprika, cumin, saffron and bay leaves, stirring until Tomato incorporated. Chicken Stock Step 9: Next, add the diced tomatoes, chicken broth, beer, rice and 1 Beer teaspoon salt; mix well. Bring to a boil, then lower to a simmer. Step 10: Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Step 11: Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes. Republic of the Philippines Cebu Technological University MAIN CAMPUS M.J. Cuenco Ave. Cor Palma St., Cebu City Website: http://www.ctu.edu.ph Tel. No. 412-1399
DUMANJUG EXTENSION CAMPUS
Students’ Names : KIZIA RICABLANCA IVY CALDERON ALLIAH PEARL LIMBAGA Instructor’s Name : Mr. Ivan Carlo M. Corriente, MBA Subject : HMPE 3210- Specialty Cuisine 2 Date : April 13, 2023 Schedule : THURSDAY 9:00 - 12:00 NN Block/Section : BSHM-3DAY
Midterm Laboratory Activity Liquidation Report
“Caribbean Cuisines”
Name of the Recipe: ARROZ CON POLLO
Country of Origin: PARAGUAY
Recipe Name: ARROZ CON POLLO
Items Quantity Amount Oil 1/4 cup olive oil At home Boneless Chicken 12 bone-in, skin-on chicken pieces P 70.00 (6 drumsticks and 6 thighs) Salt Kosher salt At home Black Pepper freshly ground black pepper At home Onion 1 large onion, chopped At home Bell Pepper 1 red bell pepper, chopped P 10.00 Garlic 4 cloves garlic, minced P 10.00 Paprika 1 teaspoon smoked paprika P 20.00 Ground Cumin 1/2 teaspoon ground cumin P 10.00 Saffron Threads 1/2 teaspoon saffron threads P 20.00 Bay Leaves 3 bay leaves At home Tomato 1/2 cup diced tomato At home Beer One 12-ounce bottle lager beer P 60.00 Total Php 200.00
LABORATORY ACTIVITY DOCUMENTATION
LABORATORY ACTIVITY DOCUMENTATION Brief Description of the Assigned Country’s Cuisine
Paraguay has a more homogeneous population than most other countries in South America; most Paraguayans are of European and Guaraní ancestry. The Guaraní culture is strongly represented through folk art and festivals, and Guaraní was designated an official language of Paraguay in the country’s 1992 constitution. Paraguayans are intensely nationalistic and are proud to converse in Guaraní, which acts as a strong marker of their identity. That indigenous language is much more widely spoken in Paraguay than is Spanish, which is unique in South America Cuisine.
